I love racing, every manner of racing from autos, to bobsleds, to humans on foot.  This afternoon, I witnessed a race that people will remember forever – the 134^th running of the Kentucky Derby.  A 50-1 long shot, a horse purchased for only $9500, won by almost 7 lengths.

Louisiana jockey Calvin Borel brought the winner Mine That Bird home on a sloppy track, hugging the rail and winding through traffic.  Mindful of the importance of the victory, Borel paraded Mine That Bird around the track Instead of heading directly for the winner’s circle.

The trainer, Chip Wooley, a relative unknown in the sport and now a first time winner of the Kentucky Derby, had driven the horse from New Mexico, a twenty-one hour drive, with a broken leg from a recent motorcycle accident.

Three heroes emerged from this historic race: Borel, Wooley and Mine That Bird.  I watched the event in rapt amazement, wondering how a well thought out movie script could have conveyed more emotion.

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For several years, Anne and I spent every Tuesday night at Serapio’s Restaurant on North May Avenue in Oklahoma City.  We were part of a group that participated in Showdown Trivia, a televised, interactive game played, in real time, by similar groups at hundreds of clubs and restaurants across the U.S. and Canada.

The restaurant is now located in El Reno but still owned by Jimmie and Janie Meadows, wonderful people and great restaurateurs.  Jimmie and Janie’s food is all prepared from scratch and from family recipes.  My favorite dish is the chile relleno.  While this is not the family recipe, it is a close approximation, less Jimmie and Janie’s secret seasonings.

For the real magilla, take a little trip to El Reno, Oklahoma, and say hi to Jimmie and Janie for me.

Jimmy’s Chili Rellenos

·                  6 Anaheim Chiles

·                  ½  pound Monterey jack cheese

·                  ½ pound lean ground beef

·                  ½  cup flour

·                  3 eggs, separated

·                  1 tablespoon water

·                  3 tablespoon flour

·                  ¼  tsp salt

·                  oil for deep frying

Drain the chiles and cut slits in the side of each one (take care to keep them in one piece). Remove seeds and membrane. Brown and season the ground beef.  Cut cheese into sticks about 1 inch shorter than chiles in length and ½” in width and thickness. Place cheese sticks and ground beef inside chiles and press sides together gently to seal. Place the ½ cup of flour in a dish and coat each chile. Place chiles on wax paper lined cookie sheet and chill for an hour.

Batter: Beat egg whites until stiff. Combine in another bowl the egg yolks, water, 3 tablespoons of flour and the salt; mix until smooth. Gently fold in beaten egg whites. Heat deep fryer to 375 degrees. Dip each chile into batter and then place on saucer. Slide chiles from saucer into hot oil. Fry about 4 minutes, until puffed and golden.

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