Superformance MKII, Riverside Racer 289 FIA vintage race car

[1795]

Well, the time is finally here. I have loaded all of my tools in the car and will have my gear in there shortly. The 289 FIA is loaded on the trailer and ready to go.



I will be leaving at about 6 am tomorrow for Watkins Glen for the US Vintage Grand Prix. Wednesday and Thursday will be test and practice days and will give me an opportunity to familiarize myself with the car. I sincerely doubt that I will have any video for you guys from Wednesday's sessions, as the first time out I will be bedding the brakes, which means not getting over about 75 and braking down to 30 about seven times and then coming in after the first lap to let the brakes cool.

My second session will be sort of low key, getting a feeling for the handling in the corners, braking and acceleration. Thursday I will push it a little more. The weather looks wet for the first few days and right now the only day that sunshine is predicted is Sunday. Oh well, it is what it is. My very first race was in the rain. Good thing that I read Racing in the Rain; great book if you have not read it. The weather will definitely dictate how much I push it and the line that I take.

There will be an original 427 comp cobra in my group, the Essex Wire car driven by Andre Ahrle, it will be in A Production and I am in B Production. The majority of the cars in BP are corvettes, Mustangs/GT350's and Jaguar XKE's. There are 50 cars in my group right now, should be fun.

Jim

[Mark IV]

We will be there Thursday and will be supporting Jim in any way we can (but mostly cheering him on...) Visit us in the upper paddock, we are always set up with Olthoff Racing and flying a 15' "Superformance" banner.

[1795]

Thanks Rick, appreciate it, and by the way, I spent 5 hours yesterday making sauce and preparing the meats and will be spending a couple of hours tonight or tomorrow making homemade pasta. should have enough to feed about 20 people. It is important to keep your crew and friend well fed, and to fatten-up your fellow racers to slow them down a little bit on the track..

[Buzz]

Congratulations - what a fantastic journey! Can't wait now for running pics/video and the track test report. Job well done.

[cobrakiwi]

Congrats Jim,
And best of luck with the car,
Will be waiting for the feed back report!

[Mark IV]

Originally Posted by 1795

Thanks Rick, appreciate it, and by the way, I spent 5 hours yesterday making sauce and preparing the meats and will be spending a couple of hours tonight or tomorrow making homemade pasta. should have enough to feed about 20 people. It is important to keep your crew and friend well fed, and to fatten-up your fellow racers to slow them down a little bit on the track..

BENE! Molto bene!

I will bring a nice bottle of Chianti I brought back from Radda in Chianti where Chianti originated! Also I will bring some cheap Dago Red we can all guzzle!

So where in Italia did your people come from? Although my surname is Germanic, I am heavily Italian from Pescasseroli in Abruzzo. And even my "German" ancestors were actually French (Alsace-Lorraine) when they emigrated. You know, that region where you were "German or French" depending on who was winning at the moment!

[1795]

Rick,

My grandfathers came from L'Aquila in Abruzzo and my grandmothers came from northern Napoli/southern Abruzzo.