Secretariat at Belmont 1973 (true confession, this picture is my screen-saver)
I am a sucker for horses and have been since childhood. Aside from the pure unfettered joy of riding these perfect creatures full out (giving you the addictive sensation of gliding on air while vitally connected to a powerful life-force), watching them run is the next best thing. A great racehorse loves to run.
I will never forget the day I saw Secretariat run ‘The Race’ at the 1973 Belmont Stakes WATCH HERE , the 2nd jewel in the Triple Crown.
I was not alone with the rest of the audience who thought our hearts were going to burst from the overwhelming emotion (tears were running down my cheeks) from watching the greatest performance in the history of the sport that day as Secretariat (who was only running for himself) went 31 lengths ahead of his competitors...I still feel that way every time I watch it.
Mike Hindman said “Secretariat's…World Record at a mile and a half, set in the 1973 Belmont Stakes has never been broken.
By mid-stretch the Big Red Horse was ahead by 28 lengths, with the margin finally to reach 31 lengths by the finish. As he flew down the stretch he stretched out in stride past thousands of wildly cheering fans…
And then it was over.
The moment froze. What we are left with are those fleeting glimpses - a blazing pace, a huge running machine, a visual roar of acceleration, an ever-widening margin, the coat darkening, a white vapor of feet, a jockey sitting chilly, a horse alone - and one long-lasting moment frozen in memory. ”
Secretariat at 1973 Belmont Race
Although my first love had always been Man O’ War, the original ‘Big Red’ (of whom his trainer said “he was hell to break, a headache to handle and a catapult to ride”) that day Secretariat took first place in my pantheon of equine gods.
*Jennie Benedict's Mayonnaise
Yolk of 1 hard-boiled egg
Salt and pepper to taste
1/2 small bottle of olive oil (1/2 cup?)
1 t. mustard
yolk of raw egg well beaten
vinegar to taste
white of one egg beaten stiffly
Rub yolk through a sieve. Add mustard, salt and pepper, and raw yolk. Add the oil and the vinegar slowly and lastly the egg white
1 c sugar ( I use organic because it has just a hint of warm molasses in it... sugar in the raw could work too)
Pinch of allspice and pinch of cinnamon or a few crushed cassia buds (if you have them around-they are the best)
6 sprigs mint, crushed
Make sugar syrup by dissolving the sugar in the water. While it is still warm, add the crushed mint and spices and allow it to cool. Strain the mint from the syrup.
6 sprigs mint for garnish
Bottle champagne or other sparkling wine
6 – 12 T ST. GEORGE Single Malt Whiskey
garnish with a mint sprig
My Old Kentucky Sparkling Peach Cocktail for 4
1/3 c. BRIOTTET Crème de Pêche liqueur from Craft Distillers
2 T. mint syrup (less if your peach is sweet)
1-2 t lemon juice
1 drop of vanilla extract
1 drop nutmeg absolute from Aftelier or 1/8 t nutmeg
1 small drop black pepper essential oil from Aftelier or ½ t pepper
1 tiny pinch cardamom
1 bottle champagne or sparkling wine
*you can add a T of MAISON SURRENNE Cognac if you want to amp up the alcohol!
4 sprigs of mint for garnish