Rods and Spice
Cambrians and tourists mark early spring with a bacchanalia like rite of hot rods and hot chili. Restaurants, service organizations and individuals vie for a championship. $10 gets you a spoon and small cup and points you toward the numbered chili dispensers, each touting their unique zest or magic.
The South Paw chili, using a particular wine were working for an award for showmanship as well.
These judges deliberate for a set of prizes while the vox populi would ballot for the people's choice.
The parking lot was lined with dazzle and color.
Spring pleasures on California's Pacific Coast highway.
See you down the trail.
See you down the trail.
Looks like a good day.
ReplyDeleteAnd some very good chili.
DeleteThe third pic from the bottom, is that an Econoline? Never saw one of those tricked out before.
ReplyDeleteLooks like a lot of fun.
It was and it was really tricked out!
DeleteI know a retired engineer, worked for Lockheed, who builds hot rods. He loves it but says it's "spendy". Maybe I should bring my Negra Modelo chili up there next year.
ReplyDeleteYou get the sense people also spend a lot of time keeping them so beautiful.
DeleteI think you should come this way--or at the very least share your recipe with a few of your friends!
Great cars, and I'd love to sample some of that chili although I can't take the heat like I could when I was younger.
ReplyDeleteStephen-
DeleteI talked with a fellow this morning who said when he got home he didn't feel well.
He speculated there was too much cumin in the 14 samples he ate. There were a couple we tasted that were heavy on the hot pepper. When he got home we "medicated" with ice cream!!!