The bicycle that goes 100 mph.

I hung out in a bicycle shop in Charleston and one day a guy came in with three rusting old bicycles and screamed: “make me one bike out of these three that can go 100 mph!” “Why would you need a bike that can go 100 mph?” we asked curiously, looking down at this pile of rusted metal. “Because I’m going to be towed behind a drag racer at a show next week!” The guy was slightly unhinged, but eventually, we sussed out of him that he was indeed going to be in some auto thrill show and intended to be towed behind a drag racer at crazy speeds. At least that’s what he believed (like I said, he was a bit off). He did give us $100 cash that he said he got from the promoter. “Ok,” we said, “would you like a helmet with that?” This made him pause for a few seconds before he looked up at us incredulously and said “what’s the point of a helmet if you crash at 100 mph? You’re going to be dead anyway” We worked on a bicycle for him but thankfully he never came back to pick it up. Never sure what happened to him…]]>

My family Christmas Cookie recipe

img_7702Tomorrow I have 11 kids coming over for a baking party. It will be nuts. Here is the family Christmas Cookie (Anise Cookie) recipe we’ll be using. —————– 2 sticks of butter 2 cups of sugar 3 eggs 1.5 tsp Cream of Tartar 1.5 tsp of Baking Soda (dissolved in .5 tbl of milk) 1 tsp of Salt 1 tsp of Vanilla 1 Tsp of Anise 3.5 cups of flour (plus maybe .5 cups during the rolling process) 1) Use softened butter in sticks. Let it sit out awhile or nuke it 20 seconds (do not melt). Mix the butter and sugar together quite well in a bowl. 2) Add and mix milk/soda, egg, Anise, and vanilla. 3) Add salt, cream of tartar, flour. Mix the dough so it is mixed and ‘rollable’. On a floured mat, roll the dough, adding flour as needed to prevent sticking to the rolling pin. Get the dough to about 1/4 inch Cut the cookies with cookie cutters or with a knife to make the shapes you want. Reroll unused dough until you have no more (p.s. I eat the dough but it is very sweet). Bake on an ungreased cookie sheet (nonstick ok) at 400 degree for 6-8 minutes–basically until the bottoms start to turn slight brown. Do not overbake. You can underbake a bit (say 5 minutes in a very hot oven) but make sure you let cookies set a minute or two before trying to remove them from the pan (or they may break up). Use store bought frosting (I used Duncan Hines–worked fine) to cover them and then colored sugars to decorate. Store in a ziploc bag to keep the freshness as they do harden quickly.]]>