Lifestyle

2 0 2 0 DODGE CHALLENGER a head turner for any budget

If you happen to do a quick online search of the word “widebody,” all sorts of varied aviation images instantly pop up. With that thought, Dodge has also adopted this same terminology with their five-passenger Challenger R/T Scat Pack Widebody acclaimed performance vehicle for 2020.

It’s defined by Challenger’s overall side dimensions being expanded by some threeand-a-half inches wider at the flared fender openings. Adding to the coupe’s brawny appearance, the widebody design helps accommodate the car’s “steam roller” oversized wide 305/35ZR20 Pirelli racing tires mounted on robust 20-inch X 11-inch forged aluminum wheels.

When comparing the all-inclusive WB version to the standard body Challenger, it’s fairly easy to pinpoint the differences. Its burly footprint stands out with its distinctive appearance and its muscular zooming presence. While test driving the 2020 model, it had amazing, head-turning curb appeal, with a modest hint of the initial design from the early 70s. When complete strangers take photos of this vehicle, it obviously translates to elevated styling and a remarkable achievement for Fiat/Chrysler’s Dodge Division.

Naturally, Challenger is manufactured in a large array of trim levels, eye-candy lively colors, various exclusive exterior graphics, tire and wheel options plus engine and transmission combinations, in order to reach a vast array of buyers. My seat time with the R/T Scat Pack Widebody version had a sticker price of $56,450; but for that amount, you’re getting an awe-inspiring vehicle that’s quite suitable for driving the tots to get ice cream or take it out on the track if you have that temptation as well.

I can’t help but reflect years ago when I was involved in dragstrip racing in which I overheard a newbie in the pit area ask a team owner “How much does it cost to build a race car?” The team owner responded by saying, “How fast do you want to go?”

Honestly, this same logic tends to still carry forward! With Challenger, we’re starting with a base price of $28,095. From there, we begin checking the option boxes for fun extras and upgrades. The performance goodies include a 392 V-8 engine that’s rated at close to 500 assertive horsepower. This Hemi powerplant is linked with their highly-developed, eight-speed, computergoverned TorqueFlite automatic transmission. When you press the keyless ignition/ push starter button, the rumble of the exhaust note is quite telling!

And in the tradition of racing, this car is set up on a rear-wheel-drive chassis, AWD is yet another option. Additionally included is their high-performance competition style/ customizable suspension as well as with an all-speed electronic traction control system, driver piloted electronic launch control, high-end Brembo track ready brakes and a unique front lower fascia.

A large 8.4-inch center dash color display touch screen is included with voice command controls and Bluetooth connectivity as well as a tilt/telescope steering column, heated steering wheel and heated

front seats. The factory’s safety enhancements also proves to be a lengthy list that helps with piece of mind driving. When it comes to handling, the nicely-tuned Bilstein adaptive underside allows the Challenger WB to steer with precision and predictable certainty.

With passing power being a hallmark, the factory specs reflect 0-60 MPH in just 4.5 seconds. EPA fuel consumption numbers show 15-MPG city and 24-MPG highway. Premium high octane fuel is recommended. Dodge is all about ordering the right Challenger, to match your customizing preference. The factory powertrain warranty is for five-years/60,000 miles, along with its bumper-to-bumper blanket coverage for three-years/36,000 miles. Challenger tends to compete with the Ford Mustang and Chevrolet Camaro.

BY DAVID FINKELSTEIN David Finkelstein is a Master/ Skill Automotive Service Technician and a shop owner. He’s also invented garage service tools for mechanics and has served on both National and local Automotive Trade Industry Boards. He pioneered “Car Talk Radio” starting out with KMOX/CBS Radio and hosted “Auto Talk” on KFTK/FOX News Radio for 15-years. David tests and evaluates new vehicles weekly and does some consulting with various auto manufacturers.

Looking back at ‘CHARIOTS OF FIRE’

At the 54th Academy Awards ceremony in 1982, the Best Picture nominees included “Atlantic City,” “Raiders of the Lost Ark,” the heart-tugging “On Golden Pond” and Warren Beatty’s ambitious “Reds.” However, after that final envelope was opened, “Chariots of Fire” beat out the other nominees. This film also won Oscars for Best Original Screenplay, Best Original Music Score and Best Costume Design. The main theme composed by Greek musician Vangelis later became an iconic piece of music.

“Chariots of Fire” came to mind after I read about the death of actor Ben Cross at age 72. Cross, along with actor Ian Charleson, took the lead roles in that award-winning film. It tells a simple, yet profound story of strength, courage and belief set against an extremely competitive backdrop. Even though they didn’t win individual Oscars for their acting, I like to credit these two actors for helping make this an award-winning film.

Cross played Harold Abrahams, the son of a Jewish immigrant. As portrayed onscreen, Harold Abrahams was an extremely ambitious young man who had served as a lieutenant in the British Army. An accomplished athlete, he also earned spots on Britain’s 1920 and 1924 Olympic teams. Despite his achievements, he faced prejudice because of his faith and heritage. After the Olympics, Abrahams went on to become a successful author and sports journalist. Charleson, who passed away in 1990, played Eric Liddell, a Scottish runner, rugby player and missionary. Before he joined Abrahams at the Olympics, the two men were athletic rivals of sorts. The on-screen Abrahams believed he could breeze by “The Flying Scotsman” in one race, but Liddell beat him to the finish line. A bit shaken by that loss, Abrahams was later successful at the Olympics, winning gold and silver medals.

A man of deep faith, the real-life Liddell is credited with some amazing quotes, some of which show up in “Chariots of Fire.” When talking about running in one event, he said “The secret of my success in the 400m is that I run the first 200m as fast as I can. Then, for the second 200m, with God’s help I run faster.” Liddell also compares faith to running in a race, saying “it’s hard, requires concentration of will and energy of soul.” He even defends his dual passions of athletics and missionary work in one scene by saying “God made me fast. And when I run, I feel his pleasure.”

“Chariots of Fire” remains one of my all-time favorite films. Even though Ben Cross and Ian Charleson are no longer with us, this movie serves as reminder of their talents as well as the contributions of the men they portrayed on screen.

BY STEVE BRYAN Born and raised in South St. Louis, Steve Bryan is now based in Anaheim, California, and has been allowed access to movie and television sets to see actors and directors at work. Though his writing has taken him far from St. Louis, Steve is, at heart, still the same wide-eyed kid who spent countless hours watching classic movies at neighborhood theaters.

Ingredients: Burger Patties: 1 pound ground pork 4 tablespoons red onion, scrubbed with vegetable brush under running water and finely minced 1 teaspoon garlic, minced 1 teaspoon chipotle chili powder 2 teaspoons ancho chili powder 1 cup cooked black-eyed peas, drained 1 teaspoon salt, plus additional, to taste 4 slices Jack cheese

Caramelized Onions: 2 tablespoons butter 1 large onion, scrubbed with vegetable brush under running water and sliced thin 1/2 cup water 1/2 teaspoon salt

Charred Green Chili Mayo: 1 can (3 ounces) diced green chilies 2/3 cup mayonnaise 1 clove garlic, crushed 1 tablespoon lime juice 2 green onions, gently rubbed under cold running water and finely sliced 1/4 cup cilantro, gently rubbed under cold running water and chopped

hamburger buns avocado, peeled and sliced head lettuce, gently rubbed under cold running water

POWERFUL PAIRINGS Make taste and nutrition a priority for family meals

According to the “Journal of Nutrition Education and Behavior,” studies have proven that eating meals together as a family can improve communication and relationships, which is especially important during times of uncertainty and life’s more difficult moments. Great-tasting foods like pork and pulses can be combined to bring families together with quality nutrition, which helps bodies survive and thrive.

Find more information, resources and recipes at powerfulpairings.com.

Green Chili Jack Smash Burgers Recipe courtesy of the National Pork Board and USA Pulses Servings: 4

In large bowl, mix ground pork, onion, garlic and chili powders. Add black-eyed peas and salt; mix well. Form into four loosely packed balls and refrigerate at least 30 minutes.

To make Caramelized Onions: In large skillet over medium-high heat, warm butter. Add onions, water and salt; cook, stirring, until onions soften and turn golden brown, about 5 minutes. Remove from heat and set aside.

To make Charred Green Chili Mayo: Place green chilies in hot cast iron skillet over medium-high heat. Cook, turning, until chilies begin to soften and turn black. Remove from heat and place in small bowl. Add mayonnaise, garlic and lime juice; whisk to blend. Add green onions and cilantro; stir well and refrigerate. To make burgers: Warm cast iron or nonstick griddle pan over medium-high heat. Place pork balls on hot skillet; flatten with heavy metal spatula. Season with salt, to taste. Cook approximately 3 minutes; flip and cook 2-3 minutes until internal temperature reaches 145 F. Lightly toast buns. Place each burger on toasted bun with slice of cheese, Caramelized Onions, Charred Green Chili Mayo, avocado and lettuce.

Pork Chops with Smashed Yellow Peas and Black-Eyed Pea Gravy Recipe courtesy of the National Pork Board and USA Pulses Servings: 4

Ingredients: 2 cups yellow split peas, cooked and drained 1/4 cup, plus 2 tablespoons, softened butter, divided 1/4 cup cream 1/4 teaspoon salt, plus additional, to taste 4 pork chops pepper, to taste 2 1

1 1/8 1 tablespoons olive oil onion, gently rubbed under cold running water and diced can black-eyed peas with juice cup flour cup milk

Directions: In medium bowl, use fork or potato masher to mash peas. Stir in 1/4 cup butter, cream and 1/4 teaspoon salt.

Season pork chops with additional salt and pepper, to taste. In large skillet, warm oil over medium heat. Add pork chops to pan and cook approximately 4 minutes per side, or until they reach internal temperature of 145 F. Remove pork chops from pan; keep warm. In same pan, add remaining butter, onion and black-eyed peas. Cook 2-3 minutes until warm throughout, scraping pan. Add flour and season with salt and pepper, to taste. While stirring, slowly add milk. Serve mashed peas topped with pork chops and black-eyed pea gravy.

Cuban Black Beans Recipe courtesy of Carolina Molea on behalf of the National Pork Board and USA Pulses Serving: 6

Directions: Fill large pot with water. Add 1/2 diced green pepper, two garlic cloves, beans and bay leaf. Bring to boil over high heat. Reduce heat, cover and simmer until beans are tender, about 1 hour. In skillet over medium-high heat, warm olive oil. Add bacon; cook, turning, until bacon starts to brown, about 2 minutes. Add remaining green pepper and onion; cook, stirring, until slightly softened, about 3 minutes. Ingredients: 1 quart water 1 green bell pepper, scrubbed with vegetable brush under running water and diced, divided 4 cloves garlic, peeled, divided 1 cup dried black beans, rinsed and soaked overnight 1 bay leaf 2 tablespoons olive oil 2 1/2

1/2 1/4 1/2 2

1 slices bacon, diced Spanish onion, scrubbed with vegetable brush under running water and diced teaspoon dried oregano teaspoon ground cumin teaspoon black pepper tablespoons apple cider vinegar tablespoon light brown sugar

Chop remaining garlic cloves. Add to skillet with oregano, cumin and black pepper. Stir 1 minute. Pour in vinegar, scraping browned bits from bottom of pan with wooden spoon. When beans are cooked, discard bay leaf. Transfer 1 cup beans to blender; blend to make paste. Return blended beans to large pot. Add bacon mixture and sugar. Stir well; bring to boil over medium heat. Lower heat, simmer and cook, uncovered, 20 minutes, skimming foam from top.