Tuesday, January 26, 2010
Since we did not venture that far from our cave (erp...office) in the past month, we got a chance to ruminate on the racing developments--a short take is included in the Race-Talk program for this week...along with the last question in our Twitter contest.
You can hear any of our programs(present and a few past programs) at this link: http://msrpk.com/archive.html .
Our season is ramping up--fast for our broadcasts and for the coverage I produce for CBS News, radio--Next week I'll originate the programs from Daytona.
You may have seen some tweets from our CBS News colleague Peter King--the situation is as bad there as anyone can imagine--perhaps worse. Catholic Relief Services is co-ordinating the response from the Roman Catholic bishops here in the US. The Haitians can use a bunch of help, which CRS wants so desperately to provide--one may text the word "relief" to 30644 ; call them toll free at 877-CRS-HELP or go on line at http://crs.org/ to send a donation.
Now for some more crockpot fun from the old bachelor man--this time beef barley soup.
1 small to medium onion chopped
1 15 oz can mixed vegetables
2 packs low sodium Herb-Ox bouillion powder
1/2 to 3/4 lb lean (90 per cent) ground beef, browned
two or three shakes of worcestershire sauce on ground beef while it's browning
1 187 ml bottle of red wine (hint here--use the small version of what you'd usually drink--adds extra flavor
1/2 of the 15 oz mixed vegetable can of water
2 to 4 ounces of pearl barley
Brown the ground beef, as though you were going to make a rare hamburger. One may add a few of the chopped onions to brown up with the beef if desired. Drain excess fat, chop or crumble the beef and place it into the crockpot. Pour in the small bottle of red wine and the bouillion. Stir to mix it up.. Turn the crockpot on high for a few minutes till it gets warm. Now add the mixed vegetables, half can of water, pearl barley, and the rest of the onoins, stir, and turn on low for about five hours.
You can use this for a starter for your own recipe, adding or subtracting ingredients...it worked very well for football watching. One could use this for a tailgating recipe made in advance if going to a spring race or fall football game where the weather gets a bit chilly--and it does not cost that much to make!
See you on Twitter, and "Race-Talk". We'll use this blog for catching up, and takes that won't fit into 35 seconds or 140 characters..
Friday, January 01, 2010
I'm writing this from my office, after closing out the financial books on 2009. On a weekend where the action includes TV turf wars between FOX and Time Warner Cable, the reinstatement of the original Kentucky Speedway v NASCAR antitrust suit (because some of the original owners are thickheaded) and still some unanswered questions on the economic health of auto racing, I'm looking ahead to 2010.
Daytona Speedweeks will be interesting because of the ARCA debut of one Danica Patrick.
Izod's series sponsorship of the IndyCar Series will certainly get a close look to see what, if any effect it may have in the general population.
The American LeMans Series is trying to maintain its presence in this economy--hard to do when the prototypes (the most incredibly complex racing machines anywhere) have to combine classes, and the series loses some venues.
The only series which seems to have legs is the NHRA Full Throttle Drag Racing Series. They've found a niche and are super serving it for their sponsors and marketing partners. Even with 1,000 feet in the nitro Top Fuel and Funny Car classes, the racing has been entertaining and compelling.
Michael Schumacher makes his return from retirement not to the Prancing Horses of Maranello (Ferrari) but the Petronas Mercedes Formula One Team. The reported American Grand Prix entry fronted by Peter Windsor made lots of noise about trying to sign an American driver. Windsor will likely sign a European F1 veteran for the Charlotte, NC based squad--the short list of American born open wheel drivers who can play in that sandbox is all but non existent--most of them are pursuing a NASCAR career, or are getting the requisite seasoning in IndyCar or perhaps Grand Am.
That, plus doings at the Speedway Motorsports Inc. Charlotte/Lowe's Media Tour, will keep us busy for January, along with our Twitter contest. You may get the details from this link: http://msrpk.com/contest.html
I'm scheduled to attend the North American International Auto Show January 11-12 as of right now.
I am going to adjust how I use the blog to help get information, perspective and images to you this year. You may have seen my Twitter feed (MSRnet) from races, which will now replace blog posts during events, and when events break. I'll use the blog posts to help provide perspective and explain complex concepts that might need more than 140 characters or a one minute segment on "Race-Talk". I will also produce special podcasts for breaking news/events.
For the rest of New Year's Day, I'll finish up with a New Year's Day tradition that is reported to being good luck to those who eat it. Not black eyed peas, but pork and sauerkraut, for all of us with Eastern European roots. I'll share my bachelor's special (all but foolproof, you can't screw this up)with you here:
Ol' Bachelor Man's Pork + Sauerkraut in the Crockpot
1 can sliced potatoes
1 can of sauerkraut, rinsed
1 3/8" thick slice of medium to large onion, diced
pinch of whole caraway seeds
one or two boneless pork chops sliced
1 12 ounce bottle of beer
Combine ingredients in a crockpot. Start the cooking on high for one to two hours. Turn the crockpot down to low heat. Leave it covered on low until you're ready to eat. Makes 3-4 normal servings.
Hope you enjoy 2010, and my recipe.