Barber Vintage Motorcycle Festival 2014

Each October, my family goes wild about our annual family trip to Barber Motorsports Park in Birmingham, Alabama. For days leading up to it, my husband and older boys are busy packing up their motorcycles and gear, while my girl and I happily bake and cook our meals ahead to freeze to have in the RV.  For breakfasts, we had Banana-Pumpkin Muffins a few mornings, and other times we had bacon (yes, this can be baked ahead and frozen) and fried eggs. For our dinners we had fried rice, chili, and for our youngest son's 11th birthday dinner, we had Cheese Ravioli and marinara sauce with grilled sausages.  

If you are motorcycle enthusiasts, this trip is a must.  The grounds are immaculate and beautiful, and the Barber Vintage Motorsport Museum is quite spectacular.  For our family, it is a wonderful time not only watching the exciting races but to savor beautiful sunrises, shared meals, and late night talks in the RV with our children.  Looking forward to our next year's trip!  

Food Photos featured on Savannah Morning News 

Banana-Pumpkin Muffins

Makes 2 dozen 3 cups all-purpose unbleached flour (15 oz)  2 cups granulated sugar (14 oz)  1 teaspoon table salt 1 teaspoon baking soda  1 teaspoon ground cinnamon  1/2 teaspoon ground ginger 3 eggs  1 1/4 cups vegetable or canola oil  2 teaspoons vanilla extract  1 (8 ounce) canned pumpkin puree 2 cups mashed ripe banana, about 3 1 cup toasted walnuts, chopped (optional)  Sugar to sprinkle 1. In a medium bowl, combine the flour, salt, baking soda, ginger, and cinnamon, set aside.  In a large bowl, beat the eggs, oil, sugar, and vanilla until creamy; stir in pumpkin and bananas.  With a rubber spatula, fold in the dry ingredients just until moistened.   2. Spoon batter in muffin tins. Sprinkle tops with chopped walnuts and sugar. 3. Bake at 350 degrees F for 18-22 minutes or until a toothpick comes out clean. Simple Marinara Sauce  1/4 cup extra-virgin olive oil 2 garlic cloves, grated 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/2 teaspoon dried pepper flakes 1 (32-ounce) can crushed tomatoes 1 dried bay leaf 1/4 cup grated fresh Parmesan cheese 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper In a large casserole pot, heat the oil over medium heat. Add the garlic, dried oregano, basil and pepper flakes, and sauté the garlic and herbs until they just begin to sizzle and heat. Add the crushed tomatoes, bay leaf and grated Parmesan cheese, and simmer uncovered over low heat until the sauce thickens, about 45 minutes. Remove and discard the bay leaf. Season the sauce with more salt and pepper to taste. Serve with good quality store-bought ravioli.