This video was just released for public distribution, after being featured in Denver Magazine and features the 2010 Denver Polo Classic. We think it's a hit as we are in the video, as our many of our friends. Keep an eye out for the 2013 Denver Polo Classic videos, which should be out soon.
The history and tradition of hunt buttons and colors, are different for each hunt club recognized by the United States Master of Foxhounds Association. There are 139 recognized hunts in the United States and Canada. In 1934 the Arapahoe Hunt was the first hunt west of the Mississippi to be recognized by the MFHA. The Arapahoe Hunt history at Denver Country Club where Cherry Creek mall now sits and then Highlands Ranch where the club was established by Lawrence Phipps, Jr., who maintained a tradition of correct attire and turn out. Dr. Beeman’s father, George Beeman, was Huntsman there for fifty-two years. In 1929, he went to work for Mr. Phipps for “two weeks”but stayed on to become a whipper-in and Huntsman from 1934 until 1986. If you are looking for breeches that are the ultimate in style and tradition, they are Bedford cord breeches which come at a price of £195.00 Wool/Cotton hunting bedford cord breeches, dry clean only Brace buttons, button fly, high v back and button strappings. Made in England. I think I might just order a pair or two today as the foxhunting season is quickly approaching!
This antique chromolithograph folio print on paper dating to circa 1880's reminds us that lunch should be an important part of any shoot. A few of our favorite picnic recipes, which started from our days afield with the Blue Grouse Hippies include: Lentils ala Cheverny Blue Grouse MacNuggets Salade Nicoise We hope to find you picnicking along the Sporting Road!
“Angling teaches a man patience and self control; (fox) hunting improves not only good horsemanship, but pluck and observation; whilst shooting inculcates quickness of hand and eye coupled with endurance and the power of bearing fatigue; football, cricket, rowing, rackets, tennis all bring to the front and encourage qualities that are essentially manly; and perhaps no sport tends to combine all these lessons so much as polo, none makes a man more a man than this entrancing game, none fits him more for the sterner joys of war or enables him better to bear his part in the battle of life.” - J. Moray Brown, Badminton Library of Sports and Pastimes, 1891 And, while you are at it, check out the new United States Polo Association website. And take back your power. Every time I hear this BS about us (those who struggle with addiction [and you could add those with other issues as well]) being powerless, it makes me angry. Because it isn't true. And saying it over and over just makes it harder to really find freedom forever. But... in AA it's the first step - Admit that you're powerless over alcohol/weed/cocaine/whatever. EVEN though you are literally exerting your power by going to the meeting... or talking to a sponsor... or checking into rehab. You are LITERALLY showing you have power and choice and at the EXACT same time are being forced to claim powerlessness. It drives me crazy. EVERYTHING about the change I've seen in thousands of people has told me that people have SO much power but have actually give up too much of it. Instead of beating them down more and telling them they are worse we need to
The ultimate picnic hamper was featured in the 2005 Christy's auction of the contents of Albemarle House, Patricia Kluge's estate in Virginia. This is the ultimate picnic hamper. Lindaraxa.blogspot.com writes, "Commissioned in the 1980's by the Kluges from the London firm of Asprey, jewellers and silversmith to the British Royal Family, this picnic hamper is the pinnacle of sophistication. Containing a full service of just about everything imaginable for a party of sixteen, the hamper can be towed to the perfect picnic location by hooking it to the back of a tractor. The wicker trailer holds about 15 wicker cases, each fitted with brass handles and leather straps, with battery-powered hot and cold boxes and a water pump, cases for Bernardaud Limoges china, Baccarat crystal, Asprey silver cutlery, a staghorn bar service, two folding mahogany tables and 16 chairs, each with the monogram "K." The set was estimated at $20,000 to $30,000 and sold for a whopping $144,000. Although day-trippers have used wicker carryalls since the 1700s, the true picnic basket was born in 1901, when British luxury-goods retailers like Asprey started stocking hampers filled with tableware for motorists to enjoy on country drives." The Asprey hampers now go for over $100K as well, but are the pinnacles of baskets.
I have been making this dish since college days and the first version of it came to me from a penne all’arrabbiata recipe, which translates as “enraged penne.” The sauce can be hot to very hot, depending upon the amount of dried red pepper that you decide to use. The dash of vodka and heavy cream enhances the flavor and color. This dish only takes about 20 minutes. But the real revelation to this dish came to me tonight, after reading my favorite magazine, Garden & Gun, which is a Southern Living type of magazine only more hip, with shooting and lots of Southern recipes, mostly pork. Only there was no pork this week. So left feeling hungry, I headed off to the kitchen. I grabbed some Tender Belly Franks and they say they call them "franks because of the extra effort we put into them. They are uncured and 100% Berkshire pork from the hind leg, coarse-ground like wonderful Old World sausage. They are applewood-smoked and have a subtly sweet and delightfully salty taste. The snap our frank makes when you bite into it is exactly what you would expect….Perfection." But, these delightful little sausages look like small kilbsa sausages, but they have a taste that is out of this world. There were barely enough left to make the pasta, as my girls started eating the tasty bits of sausage as fast as I could fry them up. I now prefer to use my Quick Chunky Tomato Sauce instead of the store-bought sauce, but I wanted to give you the original recipe for my friends and family who complain that all of my cooking is becoming too time consuming. The Quick Sauce only takes
We went through St. Louis at Christmas time. Just to make sure these were the best ribs, we stopped at several St. Louis BBQ joints and I can proclaim this rib ribs is still the best. And you don't need to set up an all day smoker box, nor a hillbilly hot tub (but a hilly billy hot tub helps to hold the beer once you have soaked and drained it), to make them at home. You can make these ribs completely in the oven! I know, heresy in many places, but true. We have tried a bunch of rib recipes including the famous Willingham’s World Championship Ribs and making my own BBQ sauce, but I keep coming back to this favorite recipe, which comes from my Uncle Tom. The recipe and technique are simple and still tastes best for all the homemade ribs that we have found. But we were given some Tender Belly Berkshire pork ribs which make this recipe complete, as it can now be proclaimed the best! In a cooking bag add: a rack of pork ribs 12 oz. of Coca-Cola 1 T. vinegar Marinate all ingredients overnight with meat side down (the ribs curving upwards) in a Reynolds oven bag. Take out of bag and season with salt, pepper, and 1/4 c. of Emeril's Bayou Blast (see my spices and seasonings page for the recipe). Heat a grill to hot and put on the grill for a total of 6-8 minutes turning once. Then 335°F in the oven for two hours to two and one-half hours on a foil lined baking sheet, covered with another sheet of foil. Remove the top sheet of foil for the last 10 minutes 20
Our friend and new-found pork purveyor, Steven Wiskow, gave us some Tender Belly Franks to try out here at the château. I’ll be honest, as always here at the Sporting Road, as we aren’t selling anything and turn down all requests for advertising—I looked at them and said, “What in the hell are we going to do with these?” They are uncured Berkshire pork franks, and they say that they “call them franks because of the extra effort we put into them. They are uncured and 100% Berkshire pork from the hind leg, coarse-ground like wonderful Old World sausage. They are applewood-smoked and have a subtly sweet and delightfully salty taste. The snap our frank makes when you bite into it is exactly what you would expect….Perfection.” Alright, so we have a package of uncured Berkshire pork franks. I thought of calling Gordon Ramsay, but it was too late in England to ring him up, and after a day of fox-hunting, dinner time here in the U.S. was quickly approaching with two girls waiting for my creation. Having spent many days putting food on the table hunting, my family knows that I can whip about anything up into a quick dish thanks to my mother. And, since County Berkshire is home to Britain’s oldest breed of pig, I had the revelation that they must have made the traditionally English bangers and mash from these links, probably since the beginning of time, and since I couldn’t find Gordon on the speed dial, I put down the phone and picked up the skillet. In a large skillet over medium heat, I cooked the sausages until well browned. And, since they said they were “uncured” but they looked
If you are a fan of The F-Word, you know your Berkshire pork from Gordan Ramsay's infamous backyard Berkshire's, Trinny and Susannah. The flavor and texture of Berkshire pork sets it apart from other breeds. It has a distinctive, rich, buttery taste with unparalleled juiciness, tenderness and depth of flavor. When you cut into Berkshire pork you see dark red, rich color with exquisite intramuscular marbling. Enough hype, on to the recipe... INGREDIENTS AND INSTRUCTIONS: Get one 8-ounce boneless pork chop per person (you can also French bone the chops which makes for a nicer presentation) and soak in 2 c. water, after having mixed the water with 2 T. salt. Brine for 5 minutes. Take out and pat dry. Season liberally, both sides, with Creole Seasoning, coarse French sea salt, and pepper. Prepare the grill. Grill the chops for five minutes over a very hot grill. Turn and brush the tops with BBQ sauce. Grill another five minutes, turn and coat the other side with BBQ. Grill one more minute each side for the BBQ to stick. We like to serve with coleslaw or Brussel sprouts. Also goes great with mashed potatoes, apple chutney and cider mustard glaze.
Wikihow has a very pretty and elaborate page on How to Build a Fire Edited by Michael, Jack Herrick, Lisa Radon, Ben Rubenstein and 121 others. It reads" Lighting a fire is only half the battle. The way you build a fire - that is, how you arrange the wood - can affect how long the fire will last and the amount of heat it'll give off during that time. This article will provide an overview of how to build a fire in any setting." It goes on for several pages, with illustrations and every possibility imaginable. Having grown up in Minnesota, I learned how to build fires from an early age. In fact, one of my chores was to bring in firewood and to build a fire (nearly every night from about October until April), so I have made a few fires in my lifetime. My father, being an engineer, and my step-father, being a Marine Corps Sargeant always had a few things to say about it, to put it politely. I can definitely say now, they were all wrong. Ok, they weren't wrong, but we were living in the cave man days. It wasn't until college that I discovered a Duraflame log. They were great, except they cost $3.00 and they last about 15 minutes. But they were great for starting fires. Throw one in the fireplace, light the ends, and then throw some real fire wood on top of them. Gone were the days of stuffing newspaper under the fireplace grate, gathering tinder, starting with small logs and building up to big ones, etc. One Duraflame log and you could be assured that even the greenest wood would catch fire heaped on
