Robins: 4 Eggs, 4 Weeks from Fred Margulies on Vimeo.
Wednesday, June 22, 2011
Monday, June 20, 2011
Huh?
Holy Smokes! It's a Drive-By Que'ng!
"How Much is Your BBQ Plate to Go?"
Oh, wait. . . . Hello? . . . . Hello?
Friday, June 17, 2011
Saturday, June 11, 2011
International Helmet Awareness Day ~ Wear One!
Riders4Helmets was founded in early 2010 after Olympic dressage rider Courtney King Dye was seriously injured in a riding accident. King Dye, who remained in a coma for a month following her accident, was not wearing a helmet at the time of the accident and is currently undergoing rehabilitation. Jeri Bryant donated her helmet campaign t-shirts (featuring the slogan “Strap One On–Everyone’s Doing it”) to an eBay store set up to raise funds for King Dye, and a partnership was formed with Lyndsey White, resulting in the Riders4Helmets campaign.
First Draught Farm has been a staunch supporter of Riders4Helmets since their campaign launch immediately after Courtney King Dye's injury. The Shire Riders of Norco, California lost a beautiful, young, vibrant Rider in their troupe not long after Courtney's injury. Tess took a tumble off her Shire during a leisurely ride, sans helmet, never regained consciousness and died from doing what she loved doing best.
Whether riding or driving, we encourage helmets at all times, whether in competition or pleasure.
Click on this blogpost's title to visit Riders4Helmets and learn more about many manufacturers, as well as retail locations, offering specials today on the smartest purchase you can buy.
Ride Smart & Strap One On ~ Everyone's Doing It!
Friday, June 10, 2011
New Arrivals
On April 26th, the Shire population at First Draught Farm in Georgia doubled. It was a tough trek across the States during all the tornados and rain -- which was the last we have seen of the rain in Georgia. One of our favorite prospects is a youngster by the name of Fitzy that we simply could not leave behind. Her momma is one huge mare with plenty of drive, stomp and feather, sporting an enormous foot to boot. With patience, good groceries and a little time, I can see now that she is going to be a huge favorite of the farm.
We're going to monitor her development here so that the folks who see her every day can really see the difference a little change in lifestyle can make. See if you see a difference, other than all the dead winter hair coming off her. . . .
April 26, 2011
April 29, 2011
May 30, 2011
Thursday, June 9, 2011
Wiener Roast ~ Gawja-Style
It's hot. It's almost summer time. And it's only fitting after certain scandals unfolded this week -- now with a Georgia participant disclosed -- to blog about a good ol' fashioned wiener roast before it gets any closer to the 4th of July. Yes, Weinergate surfaced at the most appropriate time of year.
It is our humble opinion that the open flame provides a taste that cannot be beat whether it be beef, pork, fowl, seafood or tubed. So therefore, we share with you a recipe extravaganza of our tube steak favorites to whet your appetite. The patent ownership on this particular "grill utensil", as seen above, is rumored to be in litigation in 157 of the 159 counties here, in Georgia.
Mustardy Brats with Sauerkraut
Courtesy of Better Homes & Gardens' Grill It! book
PREP: 25 MINUTES GRILL: 20 MINUTES MAKES: 6 SANDWICHES
1/2 cup chopped green sweet pepper (1 small)
1/3 cup chopped onion (1 small)
1 tablespoon butter
2 tablespoons packed brown sugar
1 teaspoon yellow mustard or Dijon-style mustard
1/2 teaspoon caraway seeds
1 cup drained sauerkraut
6 uncooked bratwurst (about 1¼ pounds)
6 hoagie buns, split and toasted
Yellow mustard or Dijon-style mustard (optional)
In a small skillet cook sweet pepper and onion in hot butter over medium heat about 5 minutes or until tender. Stir in brown sugar, the 1 teaspoon mustard, and caraway seeds. Add sauerkraut; toss gently to combine.
Fold a 36x18-inch piece of heavy foil in half to make an 18-inch square. Place sauerkraut mixture in the center of foil. Bring up 2 opposite edges of foil; seal with a double fold. Fold the remaining ends to completely enclose sauerkraut mixture, leaving space for steam to build. Use the tines of a fork to pierce the skin of each bratwurst several times.
For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place bratwurst and foil packet on the grill rack over drip pan. Cover and grill for 20 to 25 minutes or until bratwurst are no longer pink and juices run clear (160°F), turning bratwurst and foil packet once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirectcooking. Place bratwurst and foil packet on grill rack over the burner that is turned off. Grill as directed.)
Serve bratwurst in toasted buns with sauerkraut mixture and, if desired, additional mustard.
"Bacon-Wrapped Gawja Dawgs"
Courtesy of Sam Zien’s Just Grill This!
MAKES 6 DOGS
1 onion, cut into thin slices
2 green bell peppers, thinly sliced
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
6 kosher dogs (see BTW)
6 slices bacon
6 hot dog buns (good ones)
TO SERVE
Mayo
Diced jalapeños
Mustard
Diced tomatoes
Preheat the grill to medium-high.
In a nonstick pan over medium heat, cook the onion and peppers in the oil, stirring, until softened, about 7 minutes. Season with salt and pepper.
Wrap each dog with a piece of bacon and secure with toothpicks. Grill until the bacon is done -- about 8 minutes. When the bacon is done, so is the dog--remove from the grill.
Lightly toast the buns on the grill. To serve, put some mayo on a bun, add the bacon dog, then add the onions and peppers. Add mustard, jalapeños, and diced tomatoes and serve.
Grilled Bratwurst Hoagies with Creamy Coleslaw
Courtesy of Aaron McCargo, Jr.'s Simply Done Well Done
Serves 4
1/2 cup mayonnaise
1/2 cup sugar
1/4 cup sour cream
1/4 cup apple cider
2 tablespoons chopped fresh chives
Juice of 1 lemon
1 teaspoon cayenne pepper
Salt and freshly cracked black pepper
1/4 head red cabbage, thinly sliced
1/4 head green cabbage, thinly sliced
4 bratwurst sausages
4 steak or hoagie rolls, 8 to 10 inches long each, split
Prepare a hot fire in a charcoal or gas grill and oil and the grill grates, or heat a countertop grill.
In a small bowl, stir together the mayonnaise, sugar, sour cream, cider, chives, lemon juice, and cayenne. Season to taste with salt and pepper. In a large bowl, toss the cabbages with the dressing. Use right away or cover and refrigerate for up to 8 hours.
Grill the bratwurst, turning frequently, for 8 to 10 minutes, until cooked through and browned. Put some coleslaw in each roll and top with a bratwurst. Top with a little more cabbage, if desired, and serve.
Now, top any of those recipes off with a new found friend of ours called . . .
Maggiano's Raspberry Beret
1 1/4 oz SKYY Infusions Blood Orange
1 oz Pineapple Juice
2 oz Fresh Agave Sour
1 oz Fresh Raspberries
1 oz Ginger Ale
1 Scoop Orange Sherbet
Fresh Agave Sour:
1 Cup Lime Juice
1 Cup Lemon Juice
1 Cup Water
1 1/2 Cups Agave Nectar
Instructions:
1. Agave Nectar Sour: Combine Lemon Juice, Lime Juice, Water & Agave Nectar in separate container until well mixed.
2. Fill cocktail shaker with ice and add SKYY Infusions Blood Orange Vodka, Pineapple Juice, Agave Sour and Fresh Raspberries. Shake.
3. Fill glass with ice and strain drink over the ice.
4. Top with Ginger Ale and a scoop of Orange Sherbet.
With these recipes, a few of your favorite sides from your local deli, along with cameras to capture the event, you've got the fixings for a Weinergate Party that'll do you proud. Go forth and prepare for The Fourth!
Tuesday, June 7, 2011
Wednesday, June 1, 2011
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