What's Happenin'

A Sidelines blog

Archive for October, 2013

Good Food Hunting: Tips in the Kitchen

October 31, 2013 By: janwest Category: What's Happenin'

By Kat Wojtylak

Freezing excess herbs in oil can ensure you're not wasting hard earned dollars and that your freezer is stocked with inspiration all year long!

Freezing excess herbs in oil can ensure you’re not wasting hard earned dollars and that your freezer is stocked with inspiration all year long!

Most equestrians will do anything to save precious minutes on the clock, especially when daylight is so valuable. Ordering out becomes the “norm” and we forget what a fresh meal tastes like. In order to give you back a few moments, I’ve decided to compile my favorite shortcuts in the kitchen to help you prepare meals, or enhancements on staples to put cash back in your pocket and quick meals on the table.

Veggies: For vegetables that go into sushi rolls or matchsticks for  your salad, use a mandolin to help streamline the process. Start by slicing your vegetables. Then using a sharp knife, cut slices into matchsticks. Store in cool water until ready to use to keep vegetables crisp.

Lemons: If you’re in a “pinch”, use a pair of tongs to juice your citrus. Simply place the lemon between the two handles (further up from the pincers) and squeeze over a fine mesh sieve to catch the seeds. You can also use the tips of your tongs to really get in there and get all that citrusy goodness out (for those pulp lovers out there). Lemon juice works great for homemade salad dressings, but also for a burst of brightness in many dishes. If you have extra, freeze it ice cube trays and then store in a ziplock bag- fresh citrus will never be far from hand!

Slicing cucumbers on a mandolin first and then cutting into matchsticks make this usually daunting task so much easier!

Slicing cucumbers on a mandolin first and then cutting into matchsticks make this usually daunting task so much easier!

Ice Cube Trays: Citrus juices work amazingly well in ice cube trays, but have you thought about freezing those leftover herbs in oil so those extra quantities you can’t use all at once don’t go to waste? Leftover coffee in those trays also helps get you closer to that frozen capuchin, just don’t mix herbs and coffee. By utilizing this trick, little in your house goes to waste and you have extra inspiration and ingredients all year long.

Fruit: Freeze extra fruit and use in lieu of ice cubes to add some extra flavor to your drinks without watering them down. Use strawberries in champagne, grapes in wine, frozen citrus in water. This also helps impress last minute guests when you haven’t had time to plan.

Frozen cubes of coffee can make milkshakes and frozen coffee drinks way more flavorful and easy!

Frozen cubes of coffee can make milkshakes and frozen coffee drinks way more flavorful and easy!

Meat: Cutting meat into similar sizes, or even scaling it down to cook faster can be a hassle. For a less mess version and ease of cutting, throw your meat into the freezer (not literally), and allow to chill for about a half hour or longer (in the time it takes you to shower). It’ll make cutting so much simpler!

Garlic: It’s a staple used in so many dishes, but peeling it is a huge pain in the butt!  To peel garlic with ease, zap it in the microwave for a few seconds (up to twenty). The small amount of steam will release the papery husk and leave your garlic ready to use. If you have frustrations you need to get out, you could forego the microwave and place the cloves into a bowl placing a similar sized one on top. Then shake vigorously and the husks will be removed.

Butter: Softening butter when you forgot to leave it out on the counter can usually create some distress as it’s hard to achieve that in a microwave. Instead, grab a cold stick and use your cheese shredder. By the time you’re done shredding your desired amount, the butter is usually room temperature. You can also use this trick with a frozen stick of butter to help incorporate it more easily into pie crusts and biscuits.

Shredding frozen butter with a cheese grater can give you biscuits SO much quicker!

Shredding frozen butter with a cheese grater can give you biscuits SO much quicker!

Salt: While it may not necessarily save you time, it will save you the headache of some of the most common cooking mishaps that leave your dish feeling drab instead of fab! If you’re boiling or blanching green vegetables, add a pinch of salt to your water and ice bath. It’ll stop the chlorophyll from leaching out, aka keep them bright green. Tired of rubbery scrambled eggs? A 1/8 teaspoon of salt per two eggs can actually dissolve the protein in your eggs leaving you with beautifully tender eggs. Also, adding a pinch of salt to your coffee grinds before brewing will remove the bitter edge.

For more tips like this, stay tuned or visit my Facebook page.

To full plates and eating your tarte out.

About the writer: Author Kat Wojtylak is a horse enthusiast turned food blogger. She maintains a day job in the horse world handling marketing and brand support to various companies, while enjoying her evenings and weekends writing recipes and blogging all about her culinary experiences. Visit her blog at EatYourTarteOut.com or email her at tartechic@eatyourtarteout.com.

Horses Win the First Bonus in the Animal Planet R.O.A.R. Campaign October 14 – November 12

October 24, 2013 By: janwest Category: What's Happenin'

WESTPORT, CT – October 23, 2013 – Animal Planet announced today that the EQUUS Foundation was awarded the first of eight $5,000 bonuses in the Animal Planet R.O.A.R. Matching Campaign running through November 12. In addition to the $40,000 in bonuses, Animal Planet is matching $100,000 in the first donations received by its seven charitable partners. The EQUUS Foundation is the only HORSE charity.

 

The EQUUS Foundation received $5,000 for its efforts in pre-promoting the campaign during the two weeks before the official launch date on October 14 by reaching out to the more than 800 equine organizations on the Foundation’s Equine Welfare Network, its Alliance members, and individual equine enthusiasts and donors.

 

“We reached out and our horse lovers answered!” said Lynn Coakley, EQUUS Foundation President. “We are also doing great in matching gifts. According to the standings today, we are third in the number of individual donors and fourth in donations raised. The EQUUS Foundation may be the youngest of the seven charitable partners, but we have a loud voice!”

 

Even if you are unable to donate, you can still help us win the $10,000 “Most Traffic” bonus and the $5,000 Loudest Roar!

 

Click Here to show your support!

Pass this link – www.equusfoundation.org/ROAR to your friends and associates!

redir

 

 

Here’s what to know . . .

There’s 30 days to ROAR – beginning October 14 through November 12, 2013.

 

Animal Planet will match donations dollar for dollar up to $100,000 – but it is FIRST-COME, FIRST SERVED – so we need to get your donations in early!

 

We’re also competing for $40,000 in bonuses! The winner in each category will earn a $5,000 bonus. The categories are:

* Top Fundraiser (October 14-October 28) & (October 29-November 12);

* Greatest Number of Donors (October 14-October 28) & (October 29-November 12);

* Most Traffic to Our Cause Page (October 14-October 28) & (October 29-November 12);

* Loudest “ROAR” Heard by Judges; and

* Most Active Pre-Launch Promotion.

Our cause . . . Rescue – Rehab – Retrain & Re-Home

Reduce the US unwanted horse population

Make equine therapy available to more people.

redir

The number of unwanted horses has reached an epidemic level in the US. Tragically, many are slaughtered. Instead, they can be rescued, rehabilitated and retrained. Many can be re-homed as therapy horses.

 

Equine therapy has been shown to be an effective treatment for physical, cognitive & emotional disabilities such as Autism, Brain Injuries, Amputations, Attention Deficit Disorder, Cerebral Palsy, Cerebrovascular Accident/Stroke, Deafness, Down Syndrome, Multiple Sclerosis, Muscular Dystrophy, Spina Bifida, Spinal Cord Injuries, and Visual Impairment.

 

Whether its a five-year-old with Down syndrome, a 45-year-old recovering from a spinal cord injury, a senior citizen recovering from a stroke or a teenager struggling with depression, research shows that individuals of all ages who participate in equine therapy and equine assisted activities can experience physical and emotional rewards. For individuals with emotional challenges, the unique relationship formed with the horse can lead to increased confidence, patience and self-esteem.

 

Over 1,000 organizations now use horses to provide therapy to over 60,000 people with special needs. However, over 37 million individuals (12.1%) of all ages in the US reported having disabilities in 2011. An estimated 1.5 million Americans live with Autism and 1 in 4 veterans come home with Post Traumatic Stress Disorder (PTSD).

 

With more trained horses, fewer horses will be slaughtered and many more people will benefit.

 

Let’s prove that Horses Have the Loudest Roar!

Click Here to show your support!

Pass this link – www.equusfoundation.org/ROAR to your friends and associates!

 

About EQUUS Foundation

The EQUUS Foundation, a 501(c)(3) public charity established in 2002, also known as Horse Charities of America, is dedicated to improving the quality of life of horses, enabling the therapeutic use of horses for those in need, fostering the horse-human bond, and educating the public about the horse’s unique ability to empower, teach and heal. Donations are tax-deductible to the full extent of the law. Contact the EQUUS Foundation, Inc., at 168 Long Lots Road, Westport, CT 06880, Tele: (203) 259-1550, E-Mail: equus@equusfoundation.org, Website: www.equusfoundation.org.

About Animal Planet Media

Animal Planet Media (APM), a multi-media business unit of Discovery Communications LLC, is the world’s only entertainment brand that immerses viewers in the full range of life in the animal kingdom with rich, deep content via multiple platforms and offers animal lovers and pet owners access to a centralized, online, television and mobile community for immersive, engaging, high-quality entertainment, information and enrichment. APM consists of the Animal Planet television network, available in more than 97 million homes in the US; online assetswww.animalplanet.com, the ultimate online destination for all things animal; the 24/7 broadband channel, Animal Planet Beyond; and other media platforms including a robust Video-on-Demand (VOD) service; mobile content; and merchandising extensions.

About Discovery Impact

Through its Discovery Impact programs, Discovery Communications (Nasdaq: DISCA, DISCAB, DISCK) leverages the power of its brands, businesses and employees to give back to the world. From programming that inspires and educates to annual events that make a direct impact on the communities in which we live and work, Discovery strives to celebrate, support and sustain the majesty of the earth’s people, animals and natural beauty. For more information about how Discovery is making an impact, please visit: http://impact.discovery.com.

About GlobalGiving

GlobalGiving (www.globalgiving.org) enables individual and corporate donors to find and direct funds to high-impact, grassroots projects around the world. By aggregating many donors, GlobalGiving is creating a new source of funding for people with innovative solutions to challenging world issues. Utilizing its network of local projects and web-based platform, globalgiving.org, GlobalGiving helps companies achieve their charitable, corporate responsibility, employee engagement, and cause-marketing goals. GlobalGiving finds and vets projects, disburses funds, ensures reporting, and develops web solutions that leverage its community for corporate partner programs. GlobalGiving is a 501c(3) registered nonprofit organization located in Washington, D.C. To date the GlobalGiving community has made over $49 million in contributions to more than 4,300 projects around the world.

Good Food Hunting: Meatloaf Cupcakes

October 24, 2013 By: janwest Category: What's Happenin'

By Kat Wojtylak

Don't let dinner become so mundane that this is how you feel. Instead mix it up with some meatloaf cupcakes!

Don’t let dinner become so mundane that this is how you feel. Instead mix it up with some meatloaf cupcakes!

Meatloaf is one of the ultimate comfort foods, especially this time of year. There are countless ways to make it, and each way has it’s own benefits. What I have been enamored with as of late are meatloaf cupcakes. Serving meatloaf up in a new way can help kids gain more of the good stuff, or work with the time pressed equestrian when getting food ready quickly isn’t always an option.

Meatloaf cupcakes that are oddly reminiscent of real sugary cupcakes.

Meatloaf cupcakes that are oddly reminiscent of the “real” sugary cupcakes.

Cupcakes are all the craze of course, maybe even dying down a bit in light of the illustrious cronut. Yet taking something that has no relation to cupcakes like meatloaf can actually bring out creativity even on a night when one is drained due to the cold weather and dwindling daylight. Simply put, a meatloaf cupcake is a spin on the traditional meatloaf, just baked in a cupcake pan. Not only do they cook quicker than traditional meatloaf, but you can top them with a variety of good stuff. I personally like whipped mashed potatoes piped on as frosting and then using some sort of tomato glaze on top. For someone who lives on the go or by themselves, these individual servings of meatloaf work really well straight out of the freezer. It’s a way to utilize your time and ingredients in prepping for the future lack of food on lesson nights.

While I still haven’t found my ideal meatloaf (it’s like trying to find the best chocolate chip cookie), here are some recipes I’ve had great luck with. Keep in mind the base of the meatloaf has some sort of meat component (turkey, pork and/or beef), bread or in some cases quinoa or panko, a binder (egg) and then vegetables and seasonings. You can definitely tailor any of these recipes to make it more to your liking.

A blend of ground beef, quinona, vegetables and seasoning to round out one version of my meatloaf recipe.

A blend of ground beef, quinona, vegetables and seasoning to round out one version of my meatloaf recipe.

Meatloaf mixture placed into cupcake tins to provide faster cooking and individual servings.

Meatloaf mixture placed into cupcake tins to provide faster cooking and individual servings.

Once the meat component is settled on, the next phase is deciding which type of “cupcakes” you want. You can opt for frosted or glazed. The frosted meat cakes can be whipped cauliflower or potatoes (sweet or regular). And to do this I just made my favorite recipe, put them into a piping bag, and essentially frosted the cakes. You could always get crazy and put different tips on your bag to create fun patterns.

Creamy mashed potatoes blended up and ready to go in their piping bag.

Creamy mashed potatoes blended up and ready to go in their piping bag.

Fully cooked meatloaf cakes and cooled mashed potatoes, ready to assemble.

Fully cooked meatloaf cakes and cooled mashed potatoes, ready to assemble.

Piped mashed potatoes top cooke meatloaf cakes to create meatloaf cupcakes.

Piped mashed potatoes top cooked meatloaf cakes to create meatloaf cupcakes.

If you like the meat and potatoes component, then it’s a perfect marriage. If you’re not into the starches, then you could just glaze them. Most people use straight tomato ketchup, but I personally like balsamic ketchup or even tomato jam. You can place this right on top of your meat cakes towards the end of the cooking so the sugars caramelize and leave you with depth of flavor. Of course if you opted for potatoes, you could put the glaze over it and cook the potatoes a second time.

Meatloaf cupcakes straight out of the broiler for their second sound of baking to brown the potatoes and caramelize the glaze.

Meatloaf cupcakes straight out of the broiler for their second sound of baking to brown the potatoes and caramelize the glaze.

The possibilities are of course endless! Just don’t get depressed about summer’s end and find a way to enjoy even the most mundane of comfort foods. It’s a way to let your creativity loose during the week with the benefits of stocking your freezer with easy meals.

To full plates and eating your tarte out.

About the writer: Author Kat Wojtylak is a horse enthusiast turned food blogger. She maintains a day job in the horse world handling marketing and brand support to various companies, while enjoying her evenings and weekends writing recipes and blogging all about her culinary experiences. Visit her blog at EatYourTarteOut.com or email her at tartechic@eatyourtarteout.com.

Braeburn Equestrian Center Hosted “Cocktails in the Country”, A Presentation of the Old Chatham Hunt Club Hounds

October 24, 2013 By: janwest Category: What's Happenin'

Braeburn Equestrian Center hosted “Cocktails in the Country” on October 19, 2013 at 5pm.  Patricia Jon Salerno, huntsman for the Old Chatham Hunt Club, made a presentation of the hounds, accompanied by Mary Conmee.  The enthusiastic crowd enjoyed learning about the hound pack, based in Old Chatham, NY.  Since 1930, the Old Chatham Hunt Club has hunted the rolling countryside of Columbia County.

021

A silent auction, to benefit the Berkshire Morgan Youth group, featured many items for the horse lover.  Dappled Grey and O’ Shaugnessey, sponsors of the event, provided their beautiful, new “Flynn” jacket for the auction.  Deux Chevaux’s “Feedbag” in scarlet melton wool, horseshoeing by Collin Kimple, Bainbridge and Company jewelry, and many other generous donations helped make the auction a success.

1402322_10151635083035855_1931704755_o

The Berkshire Morgan Youth Group, headed by Barbara Irvine, and club president, Miller Fina, is part of the American Morgan Horse Association’s youth program and is open to any young person interested in Morgan horses.  The group meets at Braeburn Equestrian Center, from 2 to 4pm, on the first Saturday of every month.  The funds raised will be used for charitable donations and field trips for the group, including an upcoming trip to Vermont to the A.M.H.A., the American Morgan Horse Institute and the UVM Morgan Horse farm.

012

For more information on the Old Chatham Hunt Club, please visit www.theoldchathamhuntclub.com.  To learn more about the Berkshire Morgan Youth Group, www.braeburnequestriancenter.com.

The Polo School At Grand Champions Will Host Inaugural ProKidz Junior Polo Tournament On Saturday

October 23, 2013 By: janwest Category: What's Happenin'

WELLINGTON, FL-Oct. 22 2013—-The Polo School At Grand Champions will host the inaugural ProKidz Junior Polo Tournament Saturday at 4 p.m.

 

ELG's Nic Roldan (3) tries to avoid the foul as Casablanca's Juancito Bollini (2) hits the ball. Photo by Scott Fisher.

ELG’s Nic Roldan (3) tries to avoid the foul as Casablanca’s Juancito Bollini (2) hits the ball. Photo by Scott Fisher.

The unique format will feature pros and junior players competing together.

 

Each team will be anchored and coached by a professional player with three junior players rounding out the lineup.

 

“We’re going to use all our Grand Champions pros,” said Melissa Ganzi.

 

The pro lineup is a Who’s Who in polo featuring Mike Azzaro, Nic Roldan, Brandon Phillips, Juan Bollini, Joey Casey, Kris Kampsen and Guille Aguero.

 

“We will pick the main two for the higher level and we will just go by level of junior player,” Ganzi explained. “We had planned to do this last year over Labor Day but because we had bad weather it kept getting postponed.

 

“It was a format we had wanted to do many times. This is another first-of-its-kind tournament for Grand Champions.”

 

Casablanca's Mike Azzaro (3) drives downfield for a goal with ELG's Carlitos Gracida (2) in hot pursuit. Photo by Scott Fisher.

Casablanca’s Mike Azzaro (3) drives downfield for a goal with ELG’s Carlitos Gracida (2) in hot pursuit. Photo by Scott Fisher.

Grand Champions Polo Club, the nation’s fastest growing polo club, has played a key role in helping develop and promote youth polo year-round by sponsoring and hosting several tournaments.

 

Several up-and-coming players have grown up playing junior tournaments at Grand Champions including Wes Finlayson, Matt Coppola, Jonny Lavine, Juancito Bollini, Grant Ganzi and Justin Daniels.

 

Finlayson, Bollini, Ganzi and Daniels are reigning USPA National Youth Tournament Series national champions.

 

Grand Champions Polo Club owners and players Marc and Melissa Ganzi along with the Polo Training Foundation have been instrumental in the growth of junior and youth polo.

 

Melissa Ganzi is secretary-treasurer of the Polo Training Foundation and has been a selfless supporter of the PTF orchestrating the growth and success of the juniors and youth programs across the nation.

 

Grand Champions Polo Club is in the midst of its sixth fall tournament season featuring top pro and amateur players from throughout South Florida and the U.S.

 

The remaining Grand Champions medium goal fall tournaments are the Oct. 25-27 USPA Fall Plates; Nov.1-3 Pedro Morrison Memorial and Nov. 8-10 Palm Restaurant Invitational.

 

There are also two 20-goal tournaments including the prestigious Oct. 30-Nov. 9 USPA North America Cup and Nov. 13-24 The National 20-Goal Championship.

 

The fall season, great preparation for the upcoming 20- and 26-goal seasons in Wellington, is fun and competitive. Rosters and lineups change from tournament to tournament. Evenly-matched teams are put together to help build players skills and performance.

 

All tournaments are USPA-sanctioned and have grown in stature since their start in the mid-1990s.

 

PROKIDZ JUNIOR POLO TOURNAMENT

 

Where: Grand Champions Polo Club, 13475 Southfields Road, Wellington, on the corner of South Shore Boulevard and Lake Worth Road.

 

When: Saturday, October 26, 2013

 

Time: 4 p.m.

 

Information: Call 561-644-5050. Free admission. There are great field side views for tournament action. Please provide your own chair. Dogs should be on leashes. Everyone is welcome to watch polo’s future players.

 

GRAND CHAMPIONS FALL SCHEDULE

 

Oct. 25-27, USPA Fall Plates

 

Oct. 30-Nov. 9, USPA North America Cup

 

Nov. 1-3, Pedro Morrison Memorial

 

Nov. 8-10, Palm Restaurant Invitational

 

Nov. 13-24,The National 20-Goal Championship

 

GRAND CHAMPIONS POLO CLUB

 

WHERE: 13444 Southfields Road, on the corner of South Shore Boulevard and Lake Worth Road, Wellington, 561-644-5050.

 

INFORMATION: There are great field side views for tournament action at the home base of pro team Audi. Everyone is welcome to watch high and medium goal polo in a relaxed atmosphere during the spring and fall tournament season and other special events including the International Cup in November, Buzz Welker Memorial Junior Tournament in March, Women’s Championship Tournament and Gay Polo League International Tournament, both in April.

The Boeing Company Presents Military Night at the Washington International Horse Show

October 22, 2013 By: janwest Category: What's Happenin'

WASHINGTON – October 21, 2013 – The Washington International Horse Show (WIHS) is pleased to welcome back Military Night, presented for the first time by The Boeing Company, on Friday Oct. 25. WIHS returns to Verizon Center in downtown Washington, D.C., on Oct. 22-27, 2013, for its 55th year of world-class equestrian competition.

The Boeing Company’s sponsorship pays tribute to our military men and women, recognizes achievement among show jumping’s top competitors, and supports partnerships between WIHS and the military community.

“Boeing is committed to the men and women in uniform and their families,” said Tim Keating, senior vice president of government operations at The Boeing Company. “Partnering with organizations like the Washington International Horse Show on activities such as Military Night is one small way that we can give back to our military and their families who make so many sacrifices for our country. We also look forward to seeing the best in equestrian sport.”

 

     Olivier Philippaerts and Chicago VD Moleneind, last year's winners of the $25,000 Puissance sponsored by The Boeing Company. Photo © Shawn McMillen Photography.


Olivier Philippaerts and Chicago VD Moleneind, last year’s
winners of the $25,000 Puissance sponsored by The Boeing Company.
Photo © Shawn McMillen Photography.

The Armed Forces Cup will be awarded to the winner of the Puissance, the international “high jump” class, sponsored by Boeing. The Puissance will headline the equestrian competition on Friday and is a crowd favorite. Plus, there will be a new 1.50m Table C Faults Converted Speed Final class presented by Sleepy P Ranch.

“The Washington International Horse Show is extremely pleased to welcome back The Boeing Company as a sponsor. We appreciate their ongoing partnership, which helps further our military outreach activities in a meaningful way,” Bridget Love Meehan, executive director of WIHS, said.

The WIHS Armed Forces Program, which began in 2009, has grown to include a special relationship with TAPS (Tragedy Assistance Program for Survivors) as the WIHS Military Charity Partner and a popular military ticket program. This year, thanks to support from The Boeing Company, Travelers, Fidelity Investments and private donations, more than 2,500 free ticket vouchers will be distributed to area military families.

Since its 1958 debut, WIHS has been a Washington, D.C. institution attended by countless horse enthusiasts of all ages, as well as presidents, first ladies, celebrities, business and military leaders. WIHS has enjoyed a close relationship with the United States military since the earliest days of the horse show when former U.S. Army horses and riders represented the United States in national and international competition.

    The U.S. Army’s Caisson Platoon will give an exhibition on Military Night. Photo © Shawn McMillen Photography.


The U.S. Army’s Caisson Platoon will give an exhibition
on Military Night. Photo © Shawn McMillen Photography.

Several special exhibitions will add to the evening’s entertainment, including the return of the horses from the U.S. Army’s Caisson Platoon, 3rd Regiment, who serve at Arlington National Cemetery. New this year will be an impressive demonstration by the United States Marine Corps Silent Drill Platoon, a highly disciplined rifle unit.

Through a cultural partnership with the National Museum of the Marine Corps, the Sergeant Reckless Memorial Fund and the Marine Corps Heritage Foundation, WIHS will honor an equine Marine—Staff Sergeant Reckless, a Korean War veteran, who served valiantly alongside U.S. troops.

In the Acela Club, the Armed Forces Reception will feature the launch of “Healthy Stables by Design” by architect John Blackburn to benefit several local PATH International therapeutic centers (Northern Virginia Therapeutic Riding Program, Maryland Therapeutic Riding, Therapeutic Riding and Recreation Center, Loudoun Therapeutic Riding) as well as Caisson Platoon Equine Assisted Therapy Program.

To find out more about the 2013 Washington International Horse Show, and to buy tickets, please visit www.wihs.org/tickets, join us on Facebook, and follow us on Twitter.

 

About the Washington International Horse Show, wihs.org

Established in 1958, the Washington International Horse Show attracts more than 20,000 spectators to the six-day show, which includes Olympic-level competition along with community and charity events. More than 500 top horses and riders come to D.C. from all over the globe to jump for nearly half a million dollars in prize money. Event highlights include the Puissance high jump competition on Military Night (Friday), the $125,000 President’s Cup Grand Prix, a World Cup qualifier (Saturday night) and Kids’ Day (Saturday), a free, fun and educational community event. The Washington International Horse Show Association, Ltd. is a 501(c)(3) nonprofit charitable organization headquartered in Washington, D.C.

New! Trainer Pro Joins Tredstep’s High-Performance Glove Collection

October 22, 2013 By: janwest Category: What's Happenin'

DUBLIN, Ireland – 21 October 2013 – In keeping with their tradition of products developed ‘for the rider, by the rider,’ Tredstep Ireland has introduced the Trainer Pro, a newly designed, sturdy high-performance glove intended to be worn daily as an all-round glove; but with the added advantage of perfect grip in wet or dry conditions. Smart looking and suitable for competition, the Trainer Pro is also an excellent glove for schooling horses, hacking out and working in the yard.

 

Designed with high tech fabrics that guarantee comfort and top performance, the Trainer Pro gloves are made from super comfortable and thermo regulating Climatik fabric to helps to maintain an even temperature and dry environment for the hand. They feature Wet-Tec for a secure grip in wet and dry conditions and Tredstep’s patented FlexiGrip palm and are finished with Tredstep’s own unique extended anatomical cuff to ensure a tailored look and secure fit, whatever the conditions.

 

“The Trainer Pro is a substantial glove, designed to be comfortable, strong and hardwearing,” said Aidan Keogh, Tredstep Managing Director and chief designer. “We’ve incorporated the latest technology for superior flexion and grip and tailored them with a classic look that to can go seamlessly between the yard and the XC course.”

 

Tredstep Trainer Pro gloves come in Black, sizes 6-10. They are available this month from retailers nationwide, MSRP $42.95.

 

About Tredstep Ireland

In 1993, Irish entrepreneur and Three-Day Event rider Aidan Keogh saw the need for a better half chap, and set out to create his own. A former design student who studied fine arts, Keogh believed that he could improve the comfort and performance of riding wear, while respecting the traditions of a Centuries-old sport. His product eventually redefined the market and brought half-chaps to the mainstream where they are now standard equipment for every rider. Along the way he created Tredstep Ireland, a company driving innovation, but ever respectful of the traditional roots of equestrian sport.

The company now offers a complete collection of clothing, boots, chaps and accessories including the newly released Symphony Collection of high performance breeches and the popular Renaissance Collection of boots, all designed to make the riding experience more enjoyable. For more information on our products or to fins a retailer near you, please visit http://www.tredstep.com.

Polo School At Grand Champions Hosts CHA Certification Clinic Oct. 21-24 At Jim Brandon Equestrian Center

October 21, 2013 By: janwest Category: What's Happenin'

579WELLINGTON, FL-Oct. 19, 2013—-The Polo School at Grand Champions will host a Certified Horsemanship Association (CHA) Certification Clinic, Oct. 21-24, at Jim Brandon Equestrian Center.

 

It will be a standard English/Western certification clinic with jumping certifications available.

 

Auditors are welcome for the full clinic or may come and observe any time during the four-day clinic.

 

The CHA, a non-profit association, promotes excellence in safety and education for the benefit of the entire horse industry. This is accomplished by certifying instructors, accrediting equine facilities and publishing educational resources.

 

For more information or to audit, contact Robin Sanchez, director and head instructor of The Polo School at Grand Champions at robin@pololessons.com.

 

Sanchez recently attended the Oct. 17-20 CHA International Conference in Buffalo, N.Y.

 

JIM BRANDON EQUESTRIAN CENTER

 

WHERE: 7500 Forest Hill Blvd., West Palm Beach

 

CONTACT NUMBER: 561-966-7090

 

GRAND CHAMPIONS FALL POLO SCHEDULE

 

Oct. 18-20, US Trust Cup presented by Polo Gear

 

Oct. 25-27, USPA Fall Plates

 

Oct. 30-Nov. 9, USPA North America Cup

 

Nov. 1-3, Pedro Morrison Memorial

 

Nov. 8-10, Palm Restaurant Invitational

 

Nov. 13-24,The National 20-Goal Championship

 

GRAND CHAMPIONS POLO CLUB

 

WHERE: 13444 Southfields Road, on the corner of South Shore Boulevard and Lake Worth Road, Wellington, 561-644-5050.

 

INFORMATION: There are great field side views for tournament action at the home base of pro team Audi. Everyone is welcome to watch high and medium goal polo in a relaxed atmosphere during the spring and fall tournament season and other special events including the International Cup in November, Buzz Welker Memorial Junior Tournament in March, Women’s Championship Tournament and Gay Polo League International Tournament, both in April.

Able Davis – Feb 14, 1925 to Sept 30, 2013

October 18, 2013 By: janwest Category: What's Happenin'

September 20th of this year, the Santa Fe community generally, and the Southwest horse world in particular, lost a wonderful citizen. Abel Davis of Tesuque New Mexico passed away after a long illness. His life was long and full and those of us who knew him will miss him terribly. Abel was born in 1925, a true World War II hero, an astute business man and a community activist all before coming to Santa Fe in 1968.

Abel_and_Solvay_001

Once in Santa Fe, he put a lot of that energy toward his passion – riding. In the 1970’s he joined with friends Jim Alley, Jim Ritchie and Philip Naumberg to found the Santa Fe Polo Club. During the off season for polo, Abel took up his role as whip for the Juan Tomas Hounds and fox-hunted regularly. He played polo hard, fast and often until his cardiologist “insisted “on a less vigorous pursuit – so Abel became an Event rider. He achieved his goal of competing at the Preliminary level in 2000 at the age of 75 with his beloved Sir Francis Drake.

In all of the equestrian pursuits, Abel not only participated but he actively took part in the growth and success of his Polo Club, of the Juan Tomas Hounds and of The Event Organizing Committee’s various venues, along with all of his political and community interests. Abel was, to the end, supportive of The Event at Santa Fe where for the last 3 years he and his wife Audrey have sponsored The Team Challenge. His efforts brought together Upper Level Event riders, US Pony Clubbers and Disabled riders in a venue to show case each of these groups enjoying their horses.

Abel’s commanding presence, pervasive kindness and wicked humor has left a big hole in our community and our hearts.

Good Food Hunting: Arugula Beet Salad

October 17, 2013 By: janwest Category: What's Happenin'

By Kat Wojtylak

Arugula Beet Salad is a lovely and easy way to appreciate beets, but also to enjoy good food without a ton of preparation.

Arugula Beet Salad is a lovely and easy way to appreciate beets, but also to enjoy good food without a ton of preparation.

This salad comes together with the nutty creaminess of the pistachio, sweetness from baked beets, peppery arugula and some tangy pecorino cheese. You get textures and many flavor notes to balance the salad out. Simple but elegant enough for entertaining, or just to help liven up your mundane weeknight meals.

For those of you who are thinking “ewww beets,” bear with me and try this recipe. You can always pick them off later. Beets can be cooked similarly to that of a potato or carrot. You can roast them, boil them, fry them, etc. However for a non-beet enthusiast, I choose baking.  I start by cutting off the greens, washing them and then baking them in an oven. When they’re done, you simply let them cool and peel with your hands. You can also boil them, but if you do that and you have a variety of beet with stripes, the colors will bleed and you’ll loose those beautiful striations (and much of the taste too).  I wholeheartedly believe though that after trying this you may think twice about these root vegetables you’ve chosen to hate since you were a child. Not to mention, baking beets seems to concentrate their flavor and sweetness so you’re getting farther away from the canned varieties.

Source as much as you can locally for this recipe, which should be easy this time of year. Bake the beets when you’re in the shower the night prior, and just dig in! There’s not much to do other than to enjoy some much needed down time and good food.

To full plates and eating your tarte out,

Arugula Beet Salad

3 medium sized whole beets, any variety
1/2 cup of pistachios
4 cups (10 oz) of baby arugula
1/2 cup of shaved pecorino
1/8 cup of balsamic vinegar (good quality)
1/8 cup of extra virgin olive oil (good quality)
1 garlic clove, minced
salt and pepper

Preheat an oven to 350 degrees.

Using a sharp knife, remove greens from the beets leaving about a 1/4 inch of the stems. Scrub thoroughly. Place a piece of foil directly on oven racks and place beets on top. Cook for 30-45 minutes or until they give slightly when you press on them. Cool completely.

Once the beets are cool, rub your thumb gently on the skin, it should come off easily. Remove all skin and trim as needed. Slice beets into around 1/8 inch thick slices. Set aside.

In a skillet (without oil), heat the pistachios on low heat for 5-10 minutes. Flip every few minutes to bring out the flavor of the nut without burning them. Allow to cool completely.

Either divvy up your arugula into four plates, or set leaves into one large serving bowl. Place the beets onto of the arugula, next add the pistachios and finally the pecorino. Set aside or refrigerate until ready to serve.

In a small bowl combine the remaining ingredients and whisk till incorporated to form your vinaigrette. Add more salt and pepper as needed.

When ready to serve allow guests to dress their salads with your homemade vinaigrette. Enjoy!

About the writer: Author Kat Wojtylak is a horse enthusiast turned food blogger. She maintains a day job in the horse world handling marketing and brand support to various companies, while enjoying her evenings and weekends writing recipes and blogging all about her culinary experiences. Visit her blog at EatYourTarteOut.com or email her at tartechic@eatyourtarteout.com.