The Body, The Machine

Ultimate Biker Makeover; Winners Announced!

After a month of public voting the 2 winners of the Garage-Girls Ultimate Biker Makeover have been chosen.
Contestants (guys and girls) were asked to submit a 600 words or less essay – describing why they are most in need of a biker makeover as well as a photo by May 10, 2011. Submissions were narrowed down to the final four by selected judges from Garage-Girls and Carlisle Events. The final 4 were then placed on Garage-girls.com for the public to vote online at www.garage-girls.com for who they felt most deserved the Ultimate Biker Makeover.  Runner up Mary Pinkerton shared her story of experiencing the loss of her mother and then being informed she was diabetic. After focusing on her health and making changes to her new condition she has found herself many pounds lighter and with riding gear that no longer fits her properly.  Grand Prize Winner Pat Henderson shared her story of continually making self-sacrifices to provide her children with all she could, which included giving up her motorcycle. With her children grown she is asking for help in fulfilling her dreams of getting back out on the road.
Mary and Pat will both receive all-new gear and accessories with Pat, the grand-prize winner, also receiving accessories for her motorcycle.   Winners must be present at Carlisle Bike Fest on Saturday, July 23rd, 2011 to collect their prizes.

The Body

Pork Chops with Lime Salsa

Don’t you just LOVE grilling out? We do, and we love this awesome yummy recipe!
Makes: 6 servings
Prep: 15 minutes
Marinate: 2 hours
Grill: 8 minutes
ingredients
6 boneless pork top loin chops, cut 3/4 inch thick
1/4 cup finely chopped red onion
1/4 cup lime juice
2 fresh serrano or jalapeno peppers, seeded and finely chopped
1 tablespoon toasted sesame oil
1 teaspoon cumin seed, crushed
4 plum tomatoes, chopped
1 small cucumber, seeded and chopped
2 green onions, sliced
2 tablespoons snipped fresh cilantro
1 tablespoon honey
3 tablespoons jalapeno jelly
directions
Trim fat from chops. Place chops in a plastic bag set in a shallow dish. For marinade, in a small bowl combine onion, lime juice, serrano peppers, sesame oil, and cumin seed. Reserve 2 tablespoons of the marinade for salsa. Pour the remaining marinade over chops; seal bag. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.
For salsa, in a medium bowl combine the 2 tablespoons marinade, the tomatoes, cucumber, green onions, cilantro, and honey. Cover and refrigerate until ready to serve.
Drain chops, reserving marinade. Transfer the marinade to a small saucepan. Add the jalapeno jelly to marinade; cook and stir until mixture boils. Set aside.
Grill chops on the rack of an uncovered grill directly over medium coals for 8 to 11 minutes or until chops are slightly pink in center and juices run clear, turning once and brushing occasionally with jelly mixture the last 5 minutes of grilling. (Or, broil on the unheated rack of a broiler pan 3 to 4 inches from the heat for 6 to 8 minutes, turning once and brushing occasionally with jelly mixture the last 5 minutes of broiling.) Serve the chops with salsa.
nutrition facts
Servings Per Recipe 6 servings Calories211 Total Fat (g)10 Saturated Fat (g)3, Cholesterol (mg)51, Sodium (mg)46, Carbohydrate (g)14, Fiber (g)1, Protein (g)17, Vitamin A (DV%)?, Vitamin C (DV%)27, Calcium (DV%)1, Iron (DV%)?, Vegetables (d.e.)1, Lean Meat (d.e.)1.5, Percent Daily Values are based on a 2,000 calorie diet