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Arabian race owners are receiving increased paybacks from 2017 races. 17/08/2017

I do some of my best creative thinking while cooking. There’s something about the simple tasks of playing with food that allows me to relax in thought while enjoying the scents of my favorite spices and making food that is fun to share.

Experimenting with chiles is now part of my cooking repertoire. From Hatch, New Mexico, and plentiful in their short season, I was enjoying the aroma of flavorful green Hatch chiles roasting on the grill while thinking how nice it is that we are now seeing new owners winning races, and some seasoned owners back in the winners circle.

The 30-year-old Monarch AH is still showing great staying power as a sire of racing mares and is prominent in the Welcome Arabians breeding program, owned by Rita and Larry Deleon, that is bringing the Texas ranch paychecks from recent wins and a HARC Bonus race in California.

WMA Special Rose

WMA Special Rose


WMA Special Rose (Sand Tiki Special x Blyth Milady Rose by Monarch AH) recently won two in a row in California – at Pleasanton on 1/7/17 and Sacramento 23/7/17 with jockey Joe Crispin. Special Rose is having a welcome season in California raced by trainer Helen Shelly.

Red Pepper

Red Pepper

WMA Tina was a HARC money winner in 2016 and returned to claim an even bigger bonus this year. The first 2017 HARC race took place on Saturday, 12 August in Santa Rosa, as part of the California Fair Circuit. WMA Tina (Dayttona x WMA Tikis Banner), a six-year-old granddaughter of Monarch AH, collected the full HARC payout as the sole HARC-nominated horse in the field. Her owners, Thomas and Diana Chambers, and breeder Rita De Leon, will be splitting the payout of at least $2,000 to each. Congratulations to all connections including trainer Renee LaFleur and jockey Shawn Spikes.

WMA Red Pepper (Moulin Rouge MAF x Scarlet MRV by Monarch AH) won on 22/07/17 at Sacramento with jockey Edgar Velasco. Red Pepper is also being raced in California by trainer Helen Shelley.

And speaking of peppers, my chiles being roasted, I made a delicious sauce with them mixed with garlic in a roux simmered with chicken stock. This was a perfect way to perk up a brunch of eggs, cheese, and chorizo with a bit of ripe avocado on top.


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