It’s hard to believe that it’s already time to kick start the holiday season!!!
Today I’m in Vegas. Many of you know that my 15 yr. old son races go karts. He races a shifter kart in the semi-pro class. All week, we’ll be in Vegas for the SuperKarts USA SuperNationals, to see who is the best driver in the country. Last year was our first national race and everything that could break or get wrecked, did. Because of it, he finished 21st out of 40 racers. Not bad for his first appearance and considering he was the youngest driver in his class. This year, he’s ranked in the top 10 nationally going into the race. We’re hoping for a great and safe week!!
In case y’all want to know what we do on a typical weekend, this is it! The kart he races can go up to 110mph in a straightaway. They consistently go into corners doing 80mph. Considering they are only inches off the ground, this is pretty freaking fast!! This video was taken a few weeks ago at our last Regional race at the Dallas Karting Complex. All of the on-kart footage was taken from my son’s kart. (The parts where you see the driver’s side and leg.) And there’s lots of video of him driving the 15t.
I also thought I would share with you a super speedy holiday side dish!! My cousin first brought this to my Grandma’s about 25 years ago, and it’s been a staple every year since. It’s a really odd combination, but everyone loves it and it goes great with turkey!!
1 c. spaghetti, broken into 1 inch pieces, 1 can whole kernel corn, 2 cans cream style corn, 1 1/2 sticks of butter, 1 1/2 c. cubed velvetta.
Layer in a 9×13 pan. Pour in spaghetti, then corns, then melted butter, then velvetta.
Bake for 60 minutes at 350 degrees. For the 3o minutes cover with tin foil. Uncover for the last 30 minutes.
If you love reading books about hot romantic guys, you’ll love Danny and Phillip in That Boy. (Phillip’s mother makes spaghetti corn every Thanksgiving!) Check out all the great reviews at Goodreads, or purchase it from Amazon.