One of my first memories was feeling squished by my little ear protectors when I was a toddler. I remember laying down on the bleachers and being blinded by the bright track lights. My dad had me at racetracks since before I was even born. He tells stories of me on the Goodyear Blimp when I was in utero. Growing up, he had me around his car enthusiast buddies. My favorite car was my Uncle Ben’s Porsche. At the time, I didn’t know why it was such a big deal. I just knew it looked different from most cars on the road and it was a special shade of red.
There’s still a few family members that are in love with cars around me. Last year, I SnapChatted my nephew’s Baptism as I rode in style in a Maserati and Aston Martin. So many messages popped up asking what my family does for a living.
They’re just really into automobiles.
Even my Instagram bio says “Believes in shoes and cars.”
Forgot to mention that my niece’s name is Portia. If daddy could have gotten away with Porsche, you best believe it would be spelled that way!
I kicked off the IMSA Race Day with my family today. You all know food was involved, but first let me tell you why we were so excited for this race in Sebring, FL. which is home of the oldest road racing track.
International Motor Sports Association (IMSA) is incredibly unique. The cars come from the world’s top auto manufacturers: Lamborghini, Ferrari, Audi and Porsche just to name a few. After fourteen years of being absent, Cadillac will return to WeatherTech Championship Series Race.
On March 15-18 watch the IMSA WeatherTech SportsCar Championship race at Sebring International Raceway on Saturday, March 18th. Fans can tune-in to the action on FS1 from 12:30pm-11pm, with the entire race broadcast on FOX Sports Go from 10:30am- 11:00pm.
Now it’s time for my favorite ceviche recipe. We enjoyed this while we kicked off the race today!
- 1 1/4 pounds fresh sea bass (cut 1 inch dice)
- 1 cup of fresh shrimp
- 1 cup fresh octopus
- 1 cup of fresh scallops
- A couple fresh mussels
- 1/4 cup fresh lemon juice
- 1/4 cup fresh lime juice
- 1 clove garlic
- 1 aji amarillo, rib and seeds removed, diced
- 1 red onion sliced thin
- 3 teaspoon of cilantro leaves
- 1 cup corn
- 2 sweet potatoes
- Boil sweet potatoes and corn.
- Rinse fish and chill in cold water.
- Grind garlic, aji and salt in a mortar and pestle to make paste.
- Drain fish, dry well with paper towel.
- Combine all seafood, lime, lemon juices, aji and garlic paste, salt, pepper, and cilantro. Let marinate for 10 minutes.
- Add paste
- Plate nicely, add sweet potato and corn.
And Pineapple Mimosas!
Just mix your fave champagne with pineapple juice.