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Filling and of course easy since it is prepared in a crockpot
A little heat, a little sweet…
Lite, easy, cool, crisp, colorful and flavorful summer time dinner
Besides teaching the HPDE1 class for the National Auto Sport Association (NASA) one of the most enjoyable things I do is volunteer with Team Safety Driving School. Here is a little bit of a write up I did for another parent that was considering sending their kid through the course.
Note a typical day will see the Students start driving at about 8:30am and will drive all day until about 3:30p.
The course starts out with them driving slowly through a slalom course and gradually picking up speed. This mimics them changing lanes with the higher speed runs to make them confident they can do so in an emergency situation on the Freeway if they had to serve to avoid something.
Then we move into braking exercises. They accelerate up to around 45-50 mph and then use 100% braking (without locking up or getting into ABS) to bring the car to a stop without hitting some cones. This is followed by having them use 50% of the traction of the tires to slow down while using the other 50% of the traction avoiding an obstacle (cone) placed in front of them. Then we have them use greater than 100% braking ability by engaging the ABS under braking while maneuvering around the obstacle.
At the start and conclusion of their runs on course we have a “box” of cones setup that they bring the vehicle to a stop in and they need to stop centered in that box to get them comfortable with the size and shape of their vehicle.
At the end of the day we have the parents get in the car with their child to go for a ride along as they perform the maneuvers they learned that day. Parents can either drop off their child (with the vehicle they will be driving) or they can stay and observe. We have chairs to sit on and canopies to sit under. Plenty of water and lunch is provided”
Here is a video I shot with one of the students on her first run through the course after we introduced the 100% braking portions. We drive them through the course 1-2 times to show them what we want them to work on then move to the passenger seat for 1-2 runs as they drive. Once we are sure they understand and are able to perform the task we get out of the car to let them practice independently. When they reach the stop box at the end of the run we will offer some constructive critiques and then send them back out.
A Bul-go-gi infused beef patty. A familiar Burger that fuses the flavors of Korea in a single bite.
This recipe is using thick cut bacon. If you make it with thinner stripes the cooking time will be reduced
Easy to prep ahead of time meal. Let the Chicken, Spices and Onion marinate overnight.
I like to make my own beef jerky and experiment with various flavor combinations. Hands down the favorite flavor thus far is my “Sweet & Salty”
Many of these recipes I came up with while on a PSMF diet and thus the reason for the artificial sweeteners. You could of course use real sugars instead.
The beef I like to use cane be found at your larger Mexican Food markets. It is called Beef Cecina which generally is a thin cut from the eye of round. Foudn this description on line describing how to obtain this cut.
- Trim the top, bottom, and ends off the meat so you are left with a cube shape.
- You will need a very sharp knife for this. Lay the meat with the grain running crosswise in front of you.
- Slice at one end, parallel to the cutting board and about ? inch below the top.
- Stop 1/8 inch before you reach the end. Do not cut right through.
- Turn the meat 180 degrees, open the meat at the “flap” and cut again, 1/8 inch under the first cut.
- Repeat this, opening the meat out each time, until you end up with one long, concertina-like, 1/8 inch thick piece of meat.”
Saw a version of this and thought we would try it. The original was a little bland for my taste. Modified it by increasing the amount of lemon juice for more acid, more hot sauce because why the hell not and adding black pepper.
We love a good fish taco so I decided to come up with my own take on this classic.
Restaurant fish tacos are either grilled or breaded and their breading is too often on the heavy handed side (it’s not Fish and Chips for crying out loud) so I went with a panko covering to give the crispiness we like from the fried preparation while still getting more of the lightness that a grilled piece gives you.