The Machine

Rookie Cross-Country Motorcyclist Asks Other Women at the International Motorcycle Show, “What Are You Waiting For?”

Tamela Rich reflects on motorcycle travel as part of a personal turnaround strategy, advises how to use social media for safety and companionship on the open road.
You may remember Tamela as the winner of the VaVaVroom “are you one of those girls” contest winner, well she is now going to be speaking at the International Motorcycle Show at the CAROLINA FIRST CENTER, GREENVILLE, S.C. in the Women Ride area. She is scheduled to speak Fri., Feb. 25 at 7:30 p.m.; Sat., Feb. 26 at 4:30 p.m.; and Sunday, Feb. 27 at 12:30 p.m.
For aspiring cross-country riders or those who are new to motorcycling, Tamela says, “Don’t be afraid to stretch and grow. Training is out there, communications devices are reliable, and there’s a community of fellow enthusiasts eager to bring you into the fold.”  She has personally sent an email inviting any friends of Garage-Girls to stop by and say Hi.
The Body

mexican winter chili

Ok so most of us are getting another winter blast, so a very kind  reader has shared this recipe to help warm us all up.
ingredients
•1  lb.  pork stew meat
•2  Tbsp.  olive oil
•1  large  onion, chopped
•1  medium  fresh poblano pepper, finely chopped
•1  large  red sweet pepper, cut into 3/4-inch pieces
•2  tsp.  unsweetened cocoa powder
•1  tsp.  ground cumin
•1/2  tsp.  garlic powder
•1/8  tsp.  ground cinnamon
•Dash  cayenne pepper
•1  14-oz. can  chicken broth
•1  15-oz. can  pumpkin
•1/4  cup  whipping cream
•Fesh cilantro (optional)
directions
1. In a Dutch oven cook and stir pork in hot oil over medium-high heat 5 minutes or until browned. Stir in onion, poblano, and sweet pepper. Cook and stir 5 minutes or until tender. Stir in cocoa powder, cumin, garlic powder, cinnamon, and cayenne. Add broth and 1/2 cup water. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes or until pork is tender.
2. Stir in pumpkin, cream, and salt and black pepper to taste. Return to boiling; reduce heat. Simmer 5 minutes. Top with fresh cilantro. Makes 4 (1-1/4 cup) servings.
nutrition facts
•Calories362, Total Fat (g)20, Saturated Fat (g)7, Monounsaturated Fat (g)10, Polyunsaturated Fat (g)2, Cholesterol (mg)91, Sodium (mg)626, Carbohydrate (g)19, Total Sugar (g)7, Fiber (g)5, Protein (g)27, Vitamin C (DV%)2.24, Calcium (DV%)8, Iron (DV%)21, Percent Daily Values are based on a 2,000 calorie diet
The Machine

Rolls-Royce Motor Cars Confirms Electric Test Vehicle Project

Rolls-Royce Motor Cars today confirmed the development of 102EX, a one-off, fully electric powered Phantom, to debut at the Geneva Motor Show on March 1, 2011.  The car will tour during 2011, serving as a test bed to gather a bank of research data which will be crucial in informing future decisions on alternative drive-trains for Rolls-Royce Motor Cars.
“We have engineered the world’s first battery electric vehicle for the ultra-luxury segment,” said CEO Torsten Muller-Otvos, speaking from the company’s headquarters in Goodwood. “With this vehicle, we begin an exploration into alternative drive-trains, seeking clarity on which alternative technologies may be suitable to drive Rolls-Royce motor cars of the future.”
Rolls-Royce produces cars that represent the pinnacle in luxurious motoring for the world’s most discerning customers.  With 102EX, also known as the Phantom Experimental Electric (EE), it is the company’s intention to carefully test the opinions and reactions to alternative drive-train options of a range of stakeholders including owners, enthusiasts, members of the public and the media.
102EX will serve as a working test bed for a global tour that takes in Europe, the Middle East, Asia and North America. Through test drives, owners will be given the opportunity to experience an alternative drive-train technology and to feedback their experiences, thoughts and concerns directly to Rolls-Royce.
While there are no plans to develop a production version, as one of the company’s EX models it will serve to begin a dialogue with existing owners and stakeholders, posing as well as answering questions of its audience.
These include the car’s ability to deliver an acceptable range between re-charges and to operate in extreme weather conditions. But also to benchmark reliability and quality against customer expectations of the world’s pinnacle automotive brand.
Looks like everyone is getting on the “Green” Car band Wagon
The Body

Garage-Girls Profile; Heyltje Rose

Garage-Girls Profile; Heyltje Rose
If your into motorcycles and fashion you have probably seen some of this talented artists work, All of us here at Garage-Girls are fans and wanted to share with you all a little more about this savvy talent, so here is our Garage-Girls profile on Heyltje Rose…….
GG. Tell us about you, where are you from, what are you into and what do you like to do with your free time?
HR. I’m from the sticks- Hector, upstate NY. I am a leathersmith, but also enjoy Pilates, bikes, fashion, antiques, art. I am presently in the process of getting my Pilates certification.
GG. How did you find your passion for your craft? How long have you been doing it?
HR. I can credit my boyfriend and Paul Cox for getting me into working with leather. My boyfriend had worked with leather as a kid. He had minimal tools. When I saw Indian Larry’s bikes and those incredible seats I wanted to learn how to tool. I bought tools and old manuals from the 70’s and messed around with them. I was hooked. I have been doing it for 5 years
GG. What do you love most about your artwork?
HR. I love that I have found my niche and can make a living from what I love to do. I love that I now have an excuse to go antiquing and buy findings. I include as much of it as possible in my work.
GG. Do you have a sweet car or a motorcycle?
HR. My only vehicle is a Mini Cooper S. Love it, but doesn’t have the character of a vintage car or hand made bike. I love old wagons…Someday I will own a Rambler. And someday I will have a flat head built by my favorite fabricator, Lock Baker @ Eastern Fabrications…
GG. What are you most passionate about in life?
HR. I am most passionate about living the life that I want to live no matter what anyone else thinks or how much people might judge me for it. I want to always do what I love (which may change someday) instead of having the driving force be monetary gain.
GG. Is there anything you would love to learn to do?
HR. I would love to get into Gyrotonics. It is a form of exercise that I have always wanted to check out.
GG. Where would you most like to visit?
HR. I have always wanted to see the Pyramids…Maybe someday when things aren’t in so much turmoil there.
GG. What is your idea of relaxing?
HR. Relaxation is yoga, a dirty martini at the end of a hard day, a deep tissue massage.
GG. What type of music do you normally listen to?
HR. I listen to Gangsta rap, old hip hop, Dylan, dub, bluegrass, punk, house….
GG. Do you collect anything?
HR. I collect old bar ware and Pyrex. It is a problem. If it is reasonably priced, I can’t leave it on the shelf….If anyone has the vintage shaker with pink elephants I NEED it.
To see more work and just drool over the imagery visit  heyltjerose.com
She also has a cool blog we follow, you can check that out here
The Body

Flip Your Fat-Burning Switch!

You could shrink a size (or more) this month by adding high-intensity walks to your routine. You’ll burn more fat during and after your workouts. And there are options to fit everyone’s needs—a 10-minute routine for busy days and an indoor option for rainy weather. 

If your walking outside or on a treadmill here is an easy way to get more out of your routine to help burn more fat.  All you need is a watch.  Warm up with about 5-10 min of walking, after that walk at a brisk fast pace or run for 2 minutes, walk at a slower pace for the next 3 minutes. Repeat this for 45 minutes of your workout. 2 minutes at a vigorous pace 3 minutes at a recovery pace. You’ll be burning more fat in no time.  Let’s face it the countdown is on to warm weather clothing!

The Body

chocolate cherry stack cake

Here is another Sweet treat for Valentines Day, hope you got your workout out in to make up for these treats, but hey it’s Valentines day, go for it!!
ingredients
•3/4  cup plus 1 tsp.  all-purpose flour
•1/31  tsp.  baking powder
•1/2  tsp.  baking soda
•1/2  tsp.  ground cinnamon
•1/4  tsp.  salt
•1/3  cup  unsalted butter, softened
•3/4  cup  sugar
•2    eggs
•1  tsp.  vanilla
•1/2  cup  sour cream
•1  Recipe  Cherry or Chocolate Frosting, recipe below
•1  Recipe  Chocolate-Dipped Cherries, recipe below (optional)
directions
1. Preheat the oven to 350 degrees F. Grease two 6×2-inch round cake pans or springform pans. Mix 1 teaspoon each flour and cocoa powder; dust pans. Set pans aside.
2. In bowl combine 3/4 cup flour, 1/3 cup cocoa powder, baking powder, baking soda, cinnamon, and salt; set aside.
3. In large bowl with electric mixer beat butter on medium to high for 30 seconds. Add sugar; beat until smooth and fluffy. Beat in eggs and vanilla until smooth. Beat in sour cream and flour mixture. Pour batter in pans; spread evenly.
4. Bake 22 to 26 minutes or until top springs back when lightly touched and edges begin to pull away from sides of pan. Cool in pans on wire rack 10 minutes. Remove from pans; cool on rack.
5. Use serrated knife to horizontally cut cakes in half to make 4 layers total. Place bottom layer on plate; spread with 2/3 cup frosting. Repeat with layers. Place top layer on cake. Heap remaining frosting, swirling in peaks. Refrigerate. To serve, top with Chocolate-Dipped Cherries. Serves 8.
Cherry Frosting: In chilled large mixing bowl combine one 8-ounce carton sour cream. 1 cup whipping cream (do not use ultra-pasteurized whipping cream), 1-1/2 cups powdered sugar, and 2 tablespoons maraschino cherry juice. Beat with chilled beaters on medium-high until fluffy, about 3 to 5 minutes.
Chocolate Frosting:In a chilled large mixing bowl combine one 8-ounce carton sour cream, 1 cup whipping cream (do not use ultra-pasteurized whipping cream), 1-1/2 cups powdered sugar, and 1/4 cup sifted unsweetened cocoa powder. Beat with chilled beaters on medium-high until fluffy, about 3 to 5 minutes.
Chocolate-Dipped Cherries: Drain 16 maraschino cherries with stems; pat dry with paper towels. In small microwave-safe bowl combine 1/2 cup semisweet chocolate pieces and 1 teaspoon shortening. Cook on 50 percent power (medium) 1-1/2 to 2 minutes or until melted, stirring once. Dip cherries in chocolate; place on waxed paper until set. Store, covered, up to 24 hours.
Alphabet Cupcakes: Preheat oven to 350 degrees F. Prepare Chocolate-Cherry Stack Cake batter, above. Line sixteen 2-1/2-inch muffin cups with paper bake cups. Fill each cup with two slightly rounded tablespoons of cake batter. Bake 18 minutes or until top springs back. Cool completely on wire rack. To assemble, top each cupcake with Cherry or Chocolate Frosting, above, (you will have some frosting left over). Top with Alphabet Cookies, recipe below.
Alphabet Cookies:On a lightly floured surface knead 1/3 cup all-purpose flour into 1/2 of a 16.5-ounce package of refrigerated sugar cookie dough. Roll dough 1/4-inch thick. Brush lightly with water; sprinkle with coarse red sugar. Cut 16 small cookies for cupcakes and cut remainder into desired shapes. Bake small cookies in a preheated 375 degrees F oven for 6 minutes; bake larger cookies 7 to 8 minutes. Cool on wire rack. Use to decorate cupcakes.
nutrition facts
•Servings Per Recipe 8 servings Calories492, Total Fat (g)29, Saturated Fat (g)18, Monounsaturated Fat (g)8, Polyunsaturated Fat (g)1, Cholesterol (mg)132, Sodium (mg)250, Carbohydrate (g)56, Total Sugar (g)41, Fiber (g)2, Protein (g)6, Vitamin C (DV%)1, Calcium (DV%)13, Iron (DV%)8, Percent Daily Values are based on a 2,000 calorie diet