Most of you know by now that my oldest daughter, Kyra races BMX. She has only been doing this since last May but is really loving it and doing really well. It’s a tough sport but she seems to just be thriving in the environment. She is a strong, smart and very tough little girl and we are incredibly proud!
Anyway this past weekend we were at a Qualifier for the State races over at Okeeheelee BMX in West Palm, just over on the other coast. It was a 2 day race with some festivities starting on Friday. Seeing as I would really rather spend the night in my own bed then any other bed anywhere we decided that we would stay at home on Friday and get a real early start on Sat. Early start we did and we made it to the track with plenty of time for Kyra to get some practice laps in and then onto the races.
The races on Sat. were great but the mains were delayed by over 2 hours by the coldest, ickiest, nastiest rain ever. We used the delay time to get checked into our hotel. Made it back and continued on racing into the night. On the first day Kyra placed 3rd, 2nd and 3rd in the semis. In her main she placed 7th. Not the finish she was hoping for but a great finish nonetheless…
Sunday we woke up bright and early to do it all over again. Sunday though the weather was beautiful. Cool and sunny. Kyra placed 3rd in all her motos and 7th in her main. Perfect racing weather!!!
Instead of buying food at the track for all the days there we had decided with our racing buddies to get together and pack up a meal, burgers, hot dogs, and salad.
So now onto the food…
Tomato Basil Salad (adapted from The Church Cook)
This is the perfect salad for a picnic, pot luck or any time you need to make something ahead of time. The dressing can be made ahead and the salad all prepped just add the dressing and the parmesan about 5 minutes before serving and toss well…
2 chopped seeded plum tomatoes
1 cup (packed) coarsely chopped fresh basil
1/4 cup white wine vinegar
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 garlic cloves
1 teaspoon sugar
1 cup olive oil, extra-virgin
Romaine lettuce, chopped
Red Peppers, sliced
Red Onions, sliced thin
or any other garnishes
Blend first 7 ingredients and 1/2 cup oil in processor or blender. With machine running, add remaining 1/2 cup oil; process until well blended. Season to taste with salt and pepper.
Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.
Toss the salad 5-10 minutes before serving.
Had to improvise with the cheese for the burgers (used cheese sticks), but check it out…we even had bacon!!! Cindy was a pro with her marine grill!!!
Great time had by all. Thanks Chris, Amy, Cindy and Scott for the great company!!! And the kids totally rocked…