Well, it's time for hats, fancy dresses, mint juleps and the horseys!


Here in "the Ville" is a pretty much a citywide party. Last night was the paddle boat race on the Ohio.

Tonight is the Pegasus parade - I still am a little puzzled about all the partying on school nights?

Tomorrow is the Oaks race and Saturday it's the Derby.

One thing about Derby day that I didn't know is that there are about 12 OTHER races beside the one that's shown nationally.

Anyway here is the 'signature sandwich of Louisville.....'

The Legendary Hot Brown Recipe

Ingredients (Makes Two Hot Browns):

•2 oz. Whole Butter
•2 oz. All Purpose Flour
•16 oz. Heavy Cream
•1/2 Cup Pecorino Romano Cheese, Plus 1 Tablespoon for Garnish
•Salt & Pepper to Taste
•14 oz. Sliced Roasted Turkey Breast
•2 Slices of Texas Toast (Crust Trimmed)
•4 slices of Crispy Bacon
•2 Roma Tomatoes, Sliced in Half

In a two-quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for two minutes over medium-low heat, stirring frequently. Whisk heavy cream into the roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes. Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the Mornay sauce is smooth. Add salt and pepper to taste.

For each Hot Brown, place one slice of toast in an oven safe dish and cover with 7 ounces of turkey. Take the two halves of Roma tomato and set them alongside the base of turkey and toast. Next, pour one half of the Mornay sauce to completely cover the dish. Sprinkle with additional Pecorino Romano cheese. Place entire dish under a broiler until cheese begins to brown and bubble. Remove from broiler, cross two pieces of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately

How's about a Julep?