2016 Thompson Bucks County Classic – Part 1

 

Men's Amateur Racers speeding through the streets of Doylestown

Men’s Amateur Racers speeding through the streets of Doylestown

As I mentioned in my last article (seen here), the Thompson Bucks County Classic is one of my favorite events to watch in person every year. The action is fast and furious, and every year as the crowds get bigger, the electricity and the energy just gets multiplied with each passing lap. This year there were 4 races that took place. The Amateur Men’s kicked the day off, followed by the Kid’s Races.  Also, the Classic’s first ever Lenape Scorcher Race took place. (the bikes known as Penny Farther, or Big Front Wheels)

nef_1825

And then we have our Pro Women’s, and Pro Men’s. Of course, in the center of all this action was the Doylestown Arts fest. Sadly, Alvin and I were not able to really soak in the Arts fest for one reason or another. It did seem fun, and definitely a lot activity taking place as we walked through the fest a few times to get from one place to the next.

Early specators

Early spectators

In years past, I really just approached the weekend as a spectator, taking in the sights and sounds. In the last few years though, I have been taken up in capturing the event, trying to share the joy I get when I watch the race unfold before my eyes. (more…)

Advertisements

Snappy Fridays – In the Vineyard…

20161001_142804

Visited By Chadsey’s Cairns Winery in Ontario’s Prince Edward County last weekend to pick some Chardonnay.  We were glad that the weather held and it did not rain.

Later that day, my flu developed…I’m still recovering.

All Canadians: Have a great Thanksgiving weekend!

Alvin’s RPOTD: Dinner Tonight…

Here’s a totally random photo… I cooked myself a quick dinner in 25 mins after I got home somewhat late and everyone had already eaten. Recipe below…
Hard boil an egg (if you prefer).  

While the egg is boiling, coat your pork chop with a 1 egg white and 2 teaspoon lemon juice mixture, then lightly coat top and bottom of Pork chop with a prepared mix of flour, salt, pepper and a bit of baking soda (I don’t know the exact measurements…but approx. 2 tbsp flour, 1 tsp baking soda and salt and pepper to taste) Fry on medium heat in a preheated pan with canola oil, approx 5-6 mins/side. (The oil should be bubbling and surrounding the pork chop to ensure you brown the batter)

When your boiled egg is cooked (approx 15 mins), drain excess water with enough left in your pot to prepare ramen per package directions. The water should still be boiling hot, so you can toss in the noodles right away!  Add greens (bok choy!) If you wish just before the noodles are cooked. 

Place your cooked ramen in a bowl, add a slice of process cheese on top. Add hard boiled egg and your sliced pork chop to complete your dish.

Enjoy!