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~ The adventures of Richard and Julie Lary

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Monthly Archives: August 2015

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Tricked-out, Fast Cars

30 Sunday Aug 2015

Tags

dragsters, Julie Lary, NHRA, race cars, rajalary, Rich Lary, stock cars, top fuel

Several weeks ago, Rich and I went to the NHRA Northwest Nations drag race at the Pacific Raceways in Kent, southeast of Seattle. It was the first time I’ve attended a National Hot Rod Association event; although, I’d heard Rich talked about it since we’d met.

When Rich was at Sequent, prior to it being acquired by IBM, he worked on dragsters and funny cars driven by Cristen Powell, Jim Epler, and Bob Vandergriff, Clay Milican.

His being a part of the race car team started off innocent enough when he introduced himself during a company picnic to Casey Powell, the CEO of Sequent and father of Cristen Powell. They started talking, and Rich was subsequently invited to fly on the Sequent corporate jet to Cristen’s next race.

He continued working on cars for the next few years, being an engineer at Sequent during the week, and flying to races on weekends to change tires, service motor heads, change oil, and do other miscellaneous mechanical tasks.

Until I went to the NHRA race, I found racing somewhat yawn-worthy. Occasionally, Rich would flip to a sports channel, and watch half an hour of a race. I’d immediately find something else to do.

However, when Rich said he really wanted to see the NHRA races, I said “okay,” even though the idea of sitting on bleachers, baking in the sun, while watching cars do burn-outs then rocket down the track seemed mind-numbing and unpleasant.

Happily, the day we went, the week’s heat had subsidized, and was replaced with overcast skies and cool breezes. We arrived within an hour of the track opening, and immediately zipped over to the pits, where the cars were being unloaded, and the crews were setting up.

I was intrigued by the trailers that transport the cars. They’re split into two horizontal levels, with tool chests, parts, tires, and “delivery” vehicles on the bottom, and the race cars, and less used parts and tools on the top. The back gate of the trailers can be folded down, and then raised up like an elevator to the top level. A race car can then be eased onto the gate, and lowered so they can be pushed into the pit area.

The delivery vehicles, ranging from motorcycles to golf carts and very small cars like Fiats and Mini Coopers, are used for moving the racecars onto the track, getting parts, removing and bringing drums of fuel and oil, and carting drivers and crew and from the track.

Once the race cars enter the pits, a team of technicians work on optimizing and testing their performance. Hydraulic stands are used for elevating and keeping the cars in place when they revved up. Because the nitro methane, the fuel used in the cars, is an irritant the pit crew wear gas masks when revving up the cars.

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Next, we headed over to the Harley Davis tent, where Rich and I hoped onto several motorcycles to check ‘em out. After talking to the representative about our desire to do day trips — with me sitting behind Rich — he recommended we consider the Fat Boy Lo since it is stable, can accommodate two people, and has lots of horsepower, but doesn’t have all the extras of a touring bike – which we don’t need.

I was titillated with a small sportster, but know I’d never have the concentrate or coordination to ride a motorcycle by myself.

For Rich’s birthday, he wants to get his motorcycle license, and edge a bit closer to getting a Harley, and zooming around the Puget Sound!

Exhilarated from sitting on Harley’s, we breezed through the vendor area, then found great seats in the bleachers, half-way down the track. The lightly overcast sky kept the sun at bay, and my large hippy hat shaded my eyes.

The first set of cars were pro stock, which were fun to watch because each one is different, and it was entertaining to wonder whether the clunky, ‘70’s station wagon – tricked out with decals – could beat the zippy souped-up Toyota sedan. It was the amazing the breadth of stock cars from El Caminos and small trucks to muscle cars, sedans, traditional sports cars, and itty-bitty Fiats.

After I thought all the stock cars were done racing, a crazy fast Corvette with a custom silver body, owned by Martin Motorsports zoomed by. I screamed with delight, and turned to Rich, “Holy shit, that was f*cking awesome!”

Rich just smiled and said, “You ain’t seen nothing yet.”

Next up were the funny cars. Fast, but not particularly interesting. They look the same! Although, Rich was intrigued by them since he’d worked on a couple in the past.

While top fuel dragsters all basically look the same, they’re totally awesome. Totally! Cartoonish in design with two giant tires in the back, a moderate-sized, exposed engine, and a ridiculously long front that stretches 15 or so feet in length, balanced on two small, go-cart tires, they go over 300 miles in less than four seconds. To win, they need to accelerate to 100 miles per hour in less than 0.8 seconds.

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Dragster drivers experience an average force of about 39 m/s2 (meter per second squared), nearly five times that of gravity, the same force a space shuttle leaves the launch pad at Cape Canaveral. They accelerate faster than a jumbo jet, fighter jet or Formula One race car.

In addition, a dragster consumes 1½ gallons of nitromethane per second, the same rate as a full loaded 747 plane, although with 4 times the energy volume. However, because they travel a very short distance, they use between 10 and 12 gallons of fuel per race – at a cost of $30 per gallon — including the burnout and return to the starting line. Their fuel pump can deliver 65 gallons of fuel per minute, which is equivalent to eight bathroom showers running at the same time.

According to Rich, the fuel is injected into the engine with 16 or more injectors, one for each cylinder, plus 8 for the blower.

The end result is a screaming fast car, which we found nearly impossible to photograph (or videotape) using our smart phones. The next time we go, we’ll bring our digital camera, which has a faster lenses, and can take multiple photos within seconds. Nevertheless, we did capture some great photos by anticipating where the cars would be, and then being prepared to quickly tap the shutter release.

Around 2 o’clock, having brought no food, and a small water bottle of water, we decided to buy a very expensive hotdog, which we shared, along with a coconut ice cream bar. Not only is the food at sports events very unhealthy, but ridiculously expensive.

Our bellies a little fuller, we found seats on the other side of the track. However, it was farther away and more difficult to take photos. As the afternoon progressed, the overcast sky turned to light showers, and hence the races were temporarily stopped until the weather conditions could be properly assessed. They started up half an hour later, but we decided to leave, avoiding the mad rush of traffic when the races concluded for the day.

In spite of my apprehensions, I truly loved going to NHRA… and can’t wait until next year!

Posted by rajalary | Filed under Entertainment, Hobbies

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Melancholy Weekend without Suki

29 Saturday Aug 2015

Posted by rajalary in Cat Diaries

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Tags

cats, Julie Lary, Mount Vernon, rajalary, Suki

In 2010, I’d found a tiny black and white kitten while picking blackberries in Mount Vernon. We named it Suki, but from day one he was lethargic, and after a few weeks and many visits to the veterinarian, he was overtaken by feline infectious peritonitis.

We were devastated, many months later, we started noticing dead rodents and rabbits, strategically left in our front yard and by our vegetable garden. We also occasionally spied a young black and white cat dashing through our yard.

I was convinced it was Suki, reincarnated.

Slowly the cat became a regular visitor. Even though he was very feisty like a feral cat, he allowed up to pet him, and wasn’t opposed to coming into our house for food. Rich called him Mr. Mustache because of the white blob under his nose. I called him Suki.

At least a year passed, before we discovered Suki actually belonged to the person living in back of us. He was a barn cat from a farm in Burlington, Washington, and had been given the less-than-distinguished name of Kitty.

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Much of the time he lived outdoors, honing his hunting skills. Our neighbor to the east was convinced he was catching and killing the gophers in her yard. When my mother lived in our house, and had a bird feeder, Suki evidentially caught quite a few birds (not so good). We continued to receive his gifts of dead rats, moles, and mice. I’m sure he also swept his owner’s yard for vermin.

Every Friday, we’d arrive in Mount Vernon, to find him waiting by our garage or on our deck. During the warm months, he’d assist with gardening, walking among the plants, rolling in the dirt, and running between our legs until we pet him.

In the cold month, he’d happily come inside for several hours, wandering through the house or finding a warm place to sleep. His owner said he usually slept during the day, and was outside during the night.

Suki also enjoyed spending time with Lila, even though she would chase him. She’s wait at the sliding glass door until he arrived, and then admire him from on top of a counter. When outside, they’d be within a few feet of each other, exchanging glances, coyly flirting.

Sometimes, he’d spend the night in our house. Most times, he’d eat and run, dashing outside, and then running back to the open door hissing and pawing at Rich or me before he’d turn and leave for the night.

When outside, he was fairly docile, but inside, he’d angrily bat out our feet, hiss, and if you lowered your hand to pet him or pick of his dish, he’d slap with his claws extended. His owner reported the same behavior. He could be a perfect gentlemen in the house, and then turn into a wild animal, hissing, batting, and biting.

But, we adored him. We looked forward to seeing him every week, whether assisting us outside, rolling in catnip, assaulting a cat toy or sitting in our front window.

A month ago, I felt like he was slowing down, even though he was probably only four or five years old. Last week, he didn’t show up, and hasn’t been seen this week.

Often his owner would open his slide glass door, and Suki would race out, hop over the fence between our yards, dash across the grass, and scamper up the stairs to our deck. Many times, I’d stand outside, shout his name, and he’s show up a few minutes later.

Today, I’ve seen our neighbor open his sliding glass door, but no Suki rushes out. I’m heartbroken because I know he’s dead. Something has happened to him. I’m afraid to ask his owner because I already know the truth.

Suki, little Suki, the reincarnation of our deathly ill kitten is gone.

Lila keeps looking outside, but Suki isn’t going to come any more.

Victory! Bread!

06 Thursday Aug 2015

Posted by rajalary in Food and drink

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Tags

bread, Brown Bear Baking, cooking, everything bagel seasoning, Julie Lary, rajalary, scribbles writing

A couple years ago, Rich and I had a two-day staycation on Orcas Island. Having taken the first ferry to the island, we were hungry when we arrived, but didn’t want a sit-down breakfast. Instead, we wandered into Brown Bear Baking in Eastsound, and purchased a kalamata olive and rosemary bread. Tearing off chunks in-between sips of coffee, we discussed purchasing whether we should purchase one of their delectable pastries or another bread. In the end, we opted for an apricot and fig bread, which I used the following week for open-faced sandwiches with poached eggs on top, along with tomatoes, kale, and other goodies.

What makes Brown Bear Baking’s breads so amazing are their round shape with a chewy crust, and soft, tangy inside. I asked the bakers how they make their breads, and they shared the dough is proofed in baskets, and then baked in heavy cast-iron pots with lids.Bread in ceramic, Julie Lary

Months later, when wandering through the Bellevue Goodwill, I spotted a large ceramic pot with a lid. The only problem was it had several small holes in the bottom for use as a berry strainer. Nevertheless, I couldn’t resist buying it.

The first bread I made in the pot was ghastly. I used parchment paper to cover the holes on the bottom, and the light coating of olive oil I rubbed on the loaf, dripped through the holes, and smoked when it hit the heating element in the oven. The smoke made the bread taste terrible.

My second attempt was marginally better, but the crust was soft, and the inside of the bread wasn’t overly tasty.

Disgusted, I placed the pot in the living room as an art piece. This week, however, I did research on cooking bread in a ceramic or iron (dutch oven) pot. I found a simple recipe and gave it a try, placing a small piece of foil inside my pot to cover the holes, and a length of foil beneath the pot, just in case any oil drizzled out.

The result was nothing less than “wow!” Below is the recipe for what I’m calling my victory or “I finally figured it out” bread! I made some revisions to the recipe, using one-third whole wheat flour, and adding McCormick Everything Bagel Seasoning from Costco.

Victory Bread

Mix and knead until smooth

  • 2 cups white flour
  • 1 cup whole wheat flour
  • 1½ cups of lukewarm water
  • 1 tablespoon everything bagel seasoning (coarse salt, dried onion and garlic, sesame and poppy seeds)
  • 1½ teaspoons yeast

Shape into a round mound, and place on a well-floured counter or marble slab. Dust with flour then cover with plastic wrap. Let rise for 8 to 18 hours.

Punch down, knead lightly, and then form into a mound. Let rest for 30 minutes.

Place ceramic pot and lid into a cold oven. Heat to 450°. Remove pot and carefully lift up dough with floured hands and place in pot. Drizzle oil over the top, and sprinkle on additional everything bagel seasoning. Cover the pot, and bake in oven for 30 minutes.

Remove the lid, and bake for another 15 minutes until brown.

Turn out onto a rack and enjoy!

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