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baked goods
One of my favo(u)rite in-class activities is to have my students work in teams to create lexical field box diagrams (a way of representing the relations between word meanings) for terms for baked goods. This never fails to create vigorous debate, as one needs to decide things like "Is a scone a bread or a cake?" or "Is a bagel a type of roll?" Part of what makes the debates so complicated is the differing extents to which American English has infiltrated the class. (God help any American exchange students in this activity.) Not only is the range of baked goods in the two countries quite different (and taste preferences are quite different too), but even the words for the common items are often different.
Scones are sometimes likened to American biscuits, which is kind of true. But scones and biscuits are only as similar as British muffins are to what Americans call English muffins. Superficially, they look the same, but the tastes and textures are quite different. American muffins (e.g. blueberry muffins) have made their way here and become quite popular, though I have heard older people react to them with puzzlement--"that's not a muffin, that's a cake!"
The most recent Waitrose Food Illustrated magazine includes a letter to the editor that calls for a campaign to resist the word cupcake for what would traditionally be called a fairy cake (pictured) in BrE. To me, the two things are a bit different, with fairy cakes being smaller and typically a specific kind of sponge cake (traditionally with icing), whereas a cupcake is a cup-sized cake of any sort. You can get fairy cakes of other types, but the assumption upon hearing "fairy cake" is that it's a vanilla sponge.
British biscuits would be called crackers in AmE if they're savo(u)ry or cookies if they're sweet, but American cookies have made definite inroads here in the past few years, with cookie shops like Ben's Cookies (my favo(u)rite: peanut) and Millie's Cookies (my favo(u)rite: raspberry and white chocolate) serving American-style cookies. One wouldn't call those biscuits, as they're soft. My dad (what a guy!) sent me Christmas cookies the last time I was in England for the holidays. (One needs familiar baked goods at holidays, I think, and in the UK it's all about mince pies [AmE prefers mincemeat pies].) I showed Better Half how we put a slice of bread in the cookie tin in order to keep the cookies soft. He looked at me in horror and said, "Why would you want to do that?"
Digestive biscuits, or digestives for short, are somewhat like American graham crackers--though they differ in shape (round vs rectangular), and I often find digestives to be a bit greasier than graham crackers. My personal favo(u)rite UK biscuit is the malted milk biscuit (pictured), or if I'm feeling super-naughty the milk chocolate malted milk biscuit--with a layer of chocolate on the bottom.
One could go on and on about baked good differences. Ok, one will.
As an American, I can make a sandwich using sliced bread, a roll, a bagel, whatever. In the UK, sandwiches are made with sliced bread, and anything else is called by the name of the bread it's in--for example, a ham and cheese baguette. A bacon roll is bacon inside a roll that's been sliced in half (usually with ketchup or brown sauce), and is a popular hangover treatment. Just to confuse you, a sausage roll is not a sausage sandwich made with a roll, but a sausage baked in flaky pastry. The closest American equivalent is a pig-in-a-blanket, which, when and where I was a child, referred to a sausage (often a hot dog), wrapped in bread or (American) biscuit dough and cooked. Nowadays, I mostly see it referring to sausages wrapped in pancakes (about which more below).
Baps (BrE; pictured left) are soft rolls for making sandwiches with, and also a crude term for a woman's breasts. (Channel 4 recently ended an advertisement for the film [AmE prefers movie] The Gift with "...and Katie Holmes gets her baps out!" Apparently, the highlight of the film.) Baps (the baked kind, too) are softer than a Kaiser roll (AmE; pictured right), more like a hamburger bun, though American hamburger buns are typically rather brown on the outside, and baps aren't. Better Half tells me that barmy cake is a Northern term for a bap or a bap-like roll, but I've found little printed evidence of it, besides a number of sandwich shop names. [Postscript: see comments for a correction.]
Hamburger bun is odd to English ears because buns are usually thought of as being sweet, such as Chelsea bun (pictured), currant bun and hot cross bun (also found in the US).
The god of British baked goods is the crumpet (pictured), which is kind of cheating, as it isn't actually baked. Crumpets are made on a griddle, though I've never known anyone who makes their own. They are heavenly, and because of their relation to American pancakes (though crumpets have yeast), I like to eat them very un-Britishly with butter and maple syrup, but they're equally euphoria-inducing with raspberry jam. (American pancakes, by the way, are thicker than British pancakes, which are more like crèpes. We eat them with different things and at different times. Be cautious in ordering "American pancakes" in UK restaurants, as they're often not cooked all the way through. A lovely British tradition is treating Shrove Tuesday, i.e. the Tuesday before Ash Wednesday, as Pancake Day.) The last time I was in the US, the international section of our megasupermarket had something called crumpets, but they looked nothing like the kind you get here. They looked more like thick, misshapen pancakes. I didn't dare try them, as the disappointment of a bad (and overpriced!) crumpet would be very, very keen. Pikelet is another (regional) word for crumpet, sometimes specifically applied to a flatter type of crumpet. Crumpet, you probably know, is also dated (sometimes crude) slang for an attractive person (usually a woman) or sometimes a term of endearment.
Of course there are many many more cakes and breads and rolls and such that are different in the two countries, but my main aim here (as ever) was to point out differences in the language for them. I'm sure others will fill in some of the items I've missed here...
69 comments
There's a lively discussion about muffins, crumpets, pikelets and the like at a forum I frequent (a pleasantly friendly and un-flamey forum), with AWSOME, BRILLIANT ( ;-) ) full-colo{u}r photographs, if you'd like to visit. You don't have to join to read:ReplyDelete
Thanks, Howard.ReplyDelete
I should add another I thought of later last night (on the topic of sandwiches), the butty, as in bacon butty. It's a sandwich with some main filling and butter. The weirdest to American sensibilities is the chip butty, a sandwich of chips, i.e. AmE (thick) french fries. Of course I could have also gotten into sub(marine)s (now found here, thanks to the ubiquitous Subway), heroes, hoagies, po'boys, etc., but didn't want to get too far off on the sandwich tangent. Perhaps that should be its own post some day.
The chip butty reminds me of a similar starch-on-starch English comfort food: beans on toast (i.e. BrE tinned/AmE canned baked beans poured over a slice of toast. There was a cartoon in The New Yorker in the 90s in which a man says to a waiter: "Would it be possible to get baked beans on toast? I'm not British--I'm just crazy."
Oh, and my other favo(u)rite way to eat crumpets (again, with a decidedly American flavo(u)r): Toast the crumpet. Put a slice of Cheddar or similar cheese on it. Put under the (BrE) grill/(AmE) broiler until cheese melts and browns a little. Smother with A1 sauce and eat with knife and fork.
A1 Steak Sauce is a beautiful, beautiful thing that cannot be explained. No, it's not Brown Sauce, though it is brown and has some ingredients in common. If you're really curious and live near London, Fortunum and Mason sells it for £12(!!!!) a bottle. I have my own private supply more economically imported in my luggage, but you'll have to get me into some sort of cosmic debt to you before I'll share any!
When I was student in Hull 30 years ago a bread roll was called a bread cake. In Manchester at the same time they were known as Barm Cakes, the only time I have heard this since is on Coronation Street on TV!!ReplyDelete
BTW I just love A1 Steak Sauce having been introduced to it by my sister who lives in NY. She brings it over for me. Yum.
Aha, it's barm cake, not barmy cake. Thanks, Jas. Many more internet hits for that one. Down here in the Sowff no one uses the term.ReplyDelete
I thought a pikelet involved potatoes? Or is that a farl?ReplyDelete
I really think someone should write a book on this. A Grocery Guide to the U.K.
And first off, of course, would be figuring out the difference between a superstore and a grocery store.
Once when my English friend came to visit I gave him English muffins for breakfast. He must've liked them because the next time he came to visit he requested "some of those English muffiny things."ReplyDelete
Kathy--you're probably thinking of farls, but not all farls are potato farls. there's an article about them on wikipedia, if you're interested.ReplyDelete
Another postscript:ReplyDelete
One of my students just pointed out that CyberCandy sell(s) A1 Sauce for £3.99 (though it is a smaller size than the £12 one at F&M):
Speaking of candy, I was reading someone's site and they mentioned wine gums. Is there an equivalent in the US? Is it like a gumdrop? Why are they called wine gums if there is no wine in them?ReplyDelete
Gumdrops are extremely soft compared to wine gums. I'm not a big eater of gum-type candies (AmE)/sweets (BrE) (except for Haribo Tangfastics, which I find strangely addictive), but I think American (not Canadian) jujubes are a similar consistency, from the descriptions on wikipedia. I see that there are some varieties called soft wine gums, which might well be softer, but I've not tried them as I'm not a wine gum fan.ReplyDelete
They're supposedly called wine gums as the different flavo(u)rs are supposed to remind you of the bouquets of various wines.
I swear I left a comment on this on Sunday, but it must not have posted. Frustrating. (To me)ReplyDelete
My husband is from Durham, while I'm from Yorkshire, and although there are only 100m between our birth places, linguistically they are planets apart. What I refer to as a 'bun', he calls a 'fairy cake' or a 'little cake'. To him, a 'bun' is bread. I call all round floury bread things 'teacakes' whereas he insists a teacake must have currants in it. In Durham they have a thing called a 'stottie' (pronounced with a glottal stop) which is larger than a bread bap/bun and slightly more doughy. They dont' have them down south and although we do have them in Yorkshire, he swears blind they're not as good as the ones found in Durham and Newcastle. They're traditionally eaten with ham and pease pudding.
To me, a barm cake is definitely a Lancastrian term and as a Yorkshirewoman I'm contractually bound to never say it ;)
- AllieTheKiwi28 July, 2006 05:42
Well, for international comparison, pikelets in New Zealand are similar to 'hotcakes', I suppose. Smaller than pancakes, and thicker (possibly similar in thickness to amerian pancakes), they often contain golden syrup, and are served warm or cold with whipped cream and jam. Or butter and jam. They look and taste nothing like crumpets, and do not contain yeast. Very difficult to find a photo - http://www.freewebs.com/fourismynumber/bunnywithPIKELET.JPG
My father was Headmaster of a city primary school when computers first came into use in the office area. The new comptuer had an automatic spell check ability that every was in awe of. American English, of course. One day, they had typed up the school notice to be sent home to over 600 children, notifying parents that there was to be a school pikelet day and would everyone please bring six pikelets to school. Unfortunately the spell check didn't like the word pikelete and changed it to 'piglet'. This error was not picked up until all the photocopying of hundreds of school notices had been done...
We also have things called 'gems' which are baked in a very heavy cast-iron 'gem iron' and served hot with butter. The main version are 'ginger gems'. They're rather oldfashioned now, though.
- AllieTheKiwi28 July, 2006 07:21
Found a good link to ginger gems on another blog - plus photos!. Ginger GemsReplyDelete
- Anonymous28 July, 2006 16:52
There's regional variation in the U.S. in the names for pancakes: they are also called hotcakes, griddlecakes, and flapjacks. Some of these may be obsolete--I know I've never encountered "flapjacks" in real life.ReplyDelete
Flapjack is another word that translates wrong. In the UK, a flapjack is a sweet bar made of oats, something sweet like honey or treacle (AmE= molasses), and sometimes dried fruit, coconut or other flavo(u)rings. The closest US thing is a granola bar.ReplyDelete
Sorry to be slow to chime in on this one, but I've been out of town. I've been in Seattle...where what *I* would call a "hoagie" (is that spelled right?) or a "sub" is called a "grinder"! (THAT one made John and I BOTH laugh!)ReplyDelete
John (my Brit) and I have fallen for a food combination that's very American/British. We eat crumpets with peanut butter...but ONLY the American variety, not the less flavoUrful British variety.
That's interesting, as grinder is known as a New England thing...are you sure it was a Seattle native using the word?ReplyDelete
There's a map of sandwich-name preferences in the US here.
Got a question for you, since we're on the subject of sandwiches. Are pb&j sandwiches not common in the UK? I was reading a British expat board and the subject was something like grossest food in America... several people mentioned pb&j. That surprised me since it is so common (and well-loved) here.ReplyDelete
That just reminded me, growing up my brothers and I used to eat fluffernutter sandwiches (peanut butter and marshmallow fluff). (My parents are East Coasters).
No, they don't eat pb&j here, as a rule. In fact, a lot of Britons just don't like peanut butter, including Better Half. He says, "it dries my mouth out". I say, "that's why you need the jelly/jam.ReplyDelete
Part of the reason that it sounds disgusting to British ears is the thought of 'jelly' going in a sandwich, since jelly here means 'gelatin' ('Jell-o'). It's not just that AmE jelly = BrE jam, though. Jelly is a particular kind of jammy thing--which you don't tend to see here. A classic form of the pb&j has grape jelly, which just doesn't exist here. (Of course, you can make a pb&j with strawberry jam or any other kind of jam--but we still call them peanut butter and jelly, rather than peanut butter and jam.) I have a feeling I'll want to do a proper post on this sometime--but no more food for a while!
- Anonymous16 August, 2006 23:23
I'm also a lass from lancashire and a barmcake is a heavenly thing. Try it with tongue and coleslaw or mustard mmmm! lovelyReplyDelete
Some pubs in the rural parts of Essex serve "huffers" which I believe are unique to the County: they are large bap type rolls with a filling(s) of choice e.g. beef; tuna; etc. I find that they are really too large to finish!ReplyDelete
A1 sauce? Bleh. Give me proper Worcestershire sauce any day!ReplyDelete
Just to add that here in Aberdeen, in Scotland, soft bread rolls are also known as 'softies' - since there are so many other varieties of rolls around. Hence while a 'bacon roll' is as you described it, the term 'sausage softie' nicely dodges the confusion with the pastry-wrapped 'sausage roll'.ReplyDelete
- Anonymous11 February, 2007 18:41
Regarding the pronunciation of scone, if you include the Scottish place name there are three variants - the ancient location for Scottish coronations is pronounced scoon.ReplyDelete
- Cameron13 February, 2007 15:42
Pancakes here in Scotland are thicker than in England, and more or less identical (I am a layman in these things) to the ones in the US. I love having a US breakfast with pancakes: they really are wonderful with maple syrup.ReplyDelete
I DO like peanut butter, and I love PBJs as well, having had my first one ever in Eleanor Tynsley Park in Houston on the fourth of July 2004.
By the way, the best US biscuits I have ever tasted were in a Red Lobster and served before the food arrived.
- Anonymous20 May, 2007 22:52
Just to add some more regional flavo{u}r. In the West Midlands of the UK, especially in Warwickshire, bread rolls are known not as baps, but batches. This word seems interchangeaboe with butty, too, so one could (if you so wished) enjoy a chip batch.ReplyDelete
And in some areas, particularly Birmingham/Black Country, bapsare called cobs, too.
In contrast to your other Yorkshire commenter, we had bread buns where I was growing up in East Yorkshire, although my Mum, who grew up in Hull, says that they were teacakes when she was small.ReplyDelete
I agree on the small cakes = buns though!
Also, I have just realised that 'oven bottoms' outside the north
What a marvellous blog this is. I've no idea how I found you, but I am so pleased that I did.ReplyDelete
I'll add a little of my own knowledge - Barm cakes are so called because they are made with 'barm'or'yeast' in common English.
- Anonymous26 January, 2008 09:39
Once and for all...Jujubes (JUE-jue-beeze) ARE NOT soft! I often read of Americans leading unsuspecting foreigners astray by assuring them that Jujubes are somehow congruent to a gumdrop. I cannot fathom why people conflate them with "Dots" which are an non-sugar-coated soft, gumdrop often sold in movie theatres. Gumdrops are essentially the same thing, but with a granulated white sugar coating. If you've ever wondered how they keep the ceramic tiles on the space shuttle, it's Jujubes.ReplyDelete
And BTW, everyone I know says "mince pie" not mincemeat.
Greetings, all! A very interesting disussion indeed! In what I think was the original posting dated 22 July 2006, the writer, lynneguist, said of the term "crumpet" that: "Crumpet, you probably know, is also dated (sometimes crude) slang for an attractive person (usually a woman) or sometimes a term of endearment." Has anyone, especially Lynne, heard anyone use the word "crumpet" this way, particularly recently? The reason I ask is because there is the term "strumpet" which, of course, sounds a lot like "crumpet" and which was, and still is, a word applied to prostitutes, attractive or not. Could this use of "crumpet" be akin to a euphemism for "strumpet"? I've never heard "crumpet" used as a term of endearment, but of course I don't live in the UK, Sweetiepie!ReplyDelete
Google "bit of crumpet", and you'll get lots of examples.ReplyDelete
It's strange, but in Australia people almost exclusively say "biscuits" not "cookies", yet the packaging when you buy them in a shop almost exclusively says "cookies", not "biscuits". This curious situation has been stable for a long time now.ReplyDelete
I have to mention fairy bread, which is white bread that's been buttered and had hundreds-and-thousands sprinkled all over it. It is usually cut into quarters diagonally and is extremely common at Australian childrens' parties.
In my experience, the very idea of fairy bread tends to make British people turn up their noses when they see it or hear about it. For some reason, the British appear to believe that sprinkling hundreds-and-thousands on buttered white bread (or any sort of bread) is a weird thing to do.
For the Americans out there:ReplyDelete
(BrE--and AusE, it seems) hundreds and thousands = sprinkles or in parts of New England, jimmies. I think there may be some other regional terms for them.
Well ... except that hundreds-and-thousands are a very specific type of sprinkles. In AusE (and I assume in BrE), sprinkles are usually cylindrical and only one colour per jar, whereas hundreds-and-thousands refer exclusively to the spherical, many-coloured type.ReplyDelete
Sprinkles has that specific meaning in my dialect too. If they're round, they're balls. One puts sprinkles on ice cream, but you can also get them on doughnuts or cookies.ReplyDelete
- Megaera27 August, 2008 03:46
Hi, I'm new here, and was led to this post by your most recent one. Your blog is fascinating.ReplyDelete
But I've got a question that hasn't been answered here to the best of my knowledge. What is the British term for an American-style biscuit? Scones, IME, aren't the same thing at all except superficially in appearance (for one thing, scones often have Stuff like raisins baked into them, and biscuits don't -- the batter and the way you shape them aren't the same, either, come down to it).
Or do Brits just not eat American-style biscuits, in which case I'm really sorry to hear that.
American-style biscuits are not found in the UK. But don't feel bad for the British--they have the far superior (in my opinion) crumpets, generally not found in the US, to make up for it.ReplyDelete
(I grew up with American-style biscuits, but never liked them particularly well.)
- Spiderbaby31 August, 2008 00:48
Now I'm forced to ask, lynneguist, if you grew up in the American North or South? (And apologize if the subject has been addressed otherwhere on the blog.) Because I was unenthusiastic about biscuits until I moved to North Carolina (which... er... for readers unfamiliar, if they exist, is in the South), and now I can't imagine anything being better than a biscuit.ReplyDelete
Grew up in the Northeast, where biscuits are primarily (in my family, at least) used for strawberry shortcake (which I don't really like), but have lived in the midwest and Texas, where you get more of the biscuits-and-gravy thing that comes from the South. Still don't get excited about the biscuits, and am really happy to have an ocean between me and sausage gravy.ReplyDelete
Scones, IME, aren't the same thing at all except superficially in appearance (for one thing, scones often have Stuff like raisins baked into them, and biscuits don't -- the batter and the way you shape them aren't the same, either, come down to it).ReplyDelete
Very late to the party but I just wanted to point out another difference in the light of meghaera's comment. US scones =/= UK scones. In the UK scones are not necessarily flavoured (the plain scone) and not necessarily sweet (the cheese scone). They have a less crumbly texture than US scones, are shaped differently and are eaten differently. In the UK you split a scone in half, butter it and often add jam (and sometimes clotted cream).
The plain UK scone is not identical to, but shares some similarities with, the US biscuit - at any rate much more so than the US scone does.
- Mairead18 December, 2009 23:33
"A bacon roll is bacon inside a roll that's been sliced in half (usually with ketchup or brown sauce), and is a popular hangover treatment."ReplyDelete
I'll have to mind out - I'd no idea ketchup and brown sauce were so sharp!
(Sorry, it made me laugh and I simply couldn't resist)
Just to report that (for research purposes only) I bought some "Scottish crumpets" in a supermarket here in Glasgow yesterday, and as far as I can see they are exactly what would be called "Scotch pancakes" where I grew up in the S of Eng. Sweetish, floppy discs perhaps a quarter of an inch thick and six inches across, with only a slight waffled effect on one side. Nice enough, but if you were after what's generally known as a crumpet these days, they would indeed be a disappointment.ReplyDelete
Perhaps (I speculate) these are also the same as pikelets, and they're very similar to welshcakes, though welshcakes (to my mind, or at least my great-aunt's formula) are slightly smaller and thicker with no waffling and the same fried-brown effect on both sides.
Re "starch-on-starch English comfort food", I recently had the pleasure of eating the Southern (US) dish of "field peas" on cornbread, which doesn't seem too far from beans on toast.ReplyDelete
Apparently I was wrong -- Scotch pancakes (or Scottish as Wikipedia calls them in a perhaps bowdlerised form, avoiding the archaic adjective disliked in Scotland) are fried on both sides and lack the waffled texture of the Scottish crumpet, which is browned on one side only.ReplyDelete
Round where I grew up (Bury, north of Manchester) we referred to 'baps' as muffins. So it was common practice to ask for a chip muffin at the Fish and Chip shop.ReplyDelete
I moved further north to Lancaster and found that asking for a 'chip muffin' was a sure fire way to get looked at like I was an idiot.
I think it must be a Bury peculiarity, my Dad who grew up the son of a baker in Bolton knew them only as barmcakes or flourcakes. The concept only seems to exist nationally in the form of 'oven bottom muffins' as shown by a (originally) local to Bolton bakery, Warbutons.
In Scotland the filling seems to take precedence over the bread: A roll and sausage, a cheese piece (piece as in slice of bread). In the East Midlands a cob is the standard name for a bread roll. So a chip cob, roll and chips in Scotland, chip buttie elsewhere, I don't think anyone ever says chip sandwich. Of course it's all panini and focaccia now...ReplyDelete
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Very late contribution, via the more recent '-dgy' post. To my (southern) British ears pigs-in-blankets refers to (pork) sausages wrapped in bacon, which my mum tends to cook especially for Christmas lunch.ReplyDelete
On the other topics, I've just made my own pond-hop to Cambridge, MA from SE England (actually a brief ex-student of yours, Lynne). I've seen a couple of supermarkets that sell crumpets, although I haven't sampled them yet (it will only be a matter of time before I give into the craving though). They were also being sold in a tea shop, along with what was labelled as 'Devonshire double cream' (again, haven't tried these yet). I assume they meant clotted cream (double cream would be a bit odd...), but is there a phrase for this heavenly heart-attack inducing stuff in AmE?
@Andrew: Hello! There's no equivalent in AmE for those kinds of cream--and here's another post on just that topic.ReplyDelete
- Sophia22 November, 2010 20:17
I also grew up in Bury (NW England for those of you who don't know) and I agree - I grew up referring to 'baps' as muffins. To me, a muffin =/= a barm - a flat, soft, floury bap. I'd go to the local bakery and ask for a bacon and egg muffin without getting any strange looks.
My parents weren't local though, my Dad is from Manchester and though he now says muffin he also uses bread bun or bap. My boyfriend, from neighbouring town Bolton, says barm.
I use the term bread bun, but I tend to think of it as rounder and possibly firmer than a muffin/barm. As far as I'm concerned, a proper muffin should be floury.
I always get confused by the American definition of muffins...
- Anonymous16 December, 2010 02:40
Re: PB&J: a close friend had the experience of asking for peanut butter and jelly from a UK relative, and receiving puzzled looks; eventually receiving a Peanut butter sandwich with Jello (gelatine) on it...ReplyDelete
- Anonymous04 February, 2011 17:31
Ok then I'm from ManchesterReplyDelete
and the truth is that
A: You get buns in bun cases not in muffin cases
B: you don't feed muffins to an Elephant
(see now we are six by A A Milne)
Barm Cakes are oven bottom muffins (they dont rise as much and the outside is seared)
Fairy cakes are small buns in small bun cases
and finally
Crumpets are delicious whatever you want to put on them
And since this post was written, I have learnt that what I know as Chelsea buns are very, very similar to what, in the USA is called a cinnamon roll! Except that Chelsea buns arguably have less cinnamon in them, although they do have some, and cinnamon rolls don't, I think, have raisins in them (but I could be wrong). But the general idea is similar.ReplyDelete
More on flapjacks: http://www.goodcooking.com/flapjack.htmReplyDelete
Blows have been exchanged over definitions of pikelets. In Durham a pikelet is somewhat (but not entirely) like the pancakes you get with that most civilised of US institutions, Sunday breakfast at the diner. The Derbyshire pikelet on the other hand is made with yeast and is a cousin of the Staffordshire oatcake being made with a thin batter containing yeast and more like a tortilla (a Mexican or American tortilla not a Spanish tortilla which is a cold vegetable omelet). The Staffordshire oatcake contains oats, which is all it has in common with the Scottish oatcake, a dry biscuity thing.ReplyDelete
Which all seems to suggest that the linguistics of flatbreads is a minefield to be trodden very carefully.
Nottingham pikelts are crumpets. At least they were when I was a boy.
And speaking of crumpets, I went to the Edinburgh Book Festival the other day to hear Joan Bakewell dubbed back in the Sixties 'the thinking man's crumpet'
At least they didn't call her a 'tart'!ReplyDelete
(For non-Brits: Bakewell tart is a kind of cakey tart; 'tart' also means 'prostitute'.)
If you go to Bakewell (the town, not Joan) the locals will insist that it's a Bakewell pudding, not tart. Calling Joan the thinking man's pudding wouldn't be much better.ReplyDelete
At least they didn't call her a 'tart'!ReplyDelete
'They' took the person of Frank Muir, a much loved comedy write, performer and general humorist. He was urbane, winsome, and totally devoid of malice
The comment was on Joan's frequent appearance on the cultural show Late Night Line Up sounding very hip and yet cultivated — and looking extraordinarily pretty and exquisitely fashionable.
Joan's feminist fans objected to the thinking man's crumpet label and asked why she never objected. Ah, but it was Frank Muir! was sufficient explanation.
- Johnny Rovell22 August, 2012 02:34
I am not sure if this is widespread or just the result of my odd childhood but I was raised to think of sandwich pronounced with the "d" as a small thing you eat at a fancy party or event (e.g cucumber sandwiches) whereas a "sammich" or "hoagie" or "sub" is a normal or large-sized bread/filling/bread combination. I remember feeling confused as a kid that I had to spell the two words the same. In informal conversations I still make the distinction but in formal conversations I stick to sandwich as it is spelled. Though, I must admit I giggle to think of a massive sub in the same category as a twee watercress.....ReplyDelete
Sorry, I accidentally deleted this comment. Re-posting the copy from my inbox:ReplyDelete
David Crosbie has left a new comment on your post "baked goods":
My mother's fairy cakes were not at all sponge-like. They had a firm texture comparably to plain cake, currant cake and chocolate cake. She never iced them.
Before American-style cupcakes became fashionable here, I associated the term with shop-bought little spongy cakes, baked in paper and covered with a really thick chocolate or lemon icing — giving them a flat top. My mother's fairy cakes were baked in the same tin as her tartlets, and had a domed top.
I'm really shocked there have been 61 comments and not one on what the British, or any other non-American, term is for 'baked goods', which to my Irish ears sounds like a complete Americanism. If I had to express the idea in my dialect I'd say 'breads and cakes' or something else admittedly not quite as comprehensive as the American term.ReplyDelete
If you do Google Advanced Search of baked goods confined to the domain .ie you get ten pages of hits. It's clearly a term used by people in the trade — if not by the average punter going into in a bakery.
It's a term we use here in Britain if we have a special interest, as opposed to simply liking to eat the things. So some of us say baked goods quite frequently, others not at all.
Lynne isn't the first semanticist I've read with an interest in the names of these things. And all semanticists love a hypernym.
...though I am a semanticist who prefers the term 'hyperonym' (like a number of other lexical semanticists). To quote myself in the forthcoming Oxford Handbook of Lexicography:ReplyDelete
"While hypernym is often used, hyperonym preserves the -onym 'name' etymon and contrasts more clearly with hyponym in speech."
I was initially resistant to hyperonym because it just wasn't what I'd learned — an unthinking emotional reaction which often underlies out attitudes to contentious AmE/BrE differences.
What finally reconciled me was the analogy with the pronunciation of hyperbole.
- Anonymous31 July, 2014 00:16
Well, in Scotland, our pancakes are thick and our crumpets are thin!ReplyDelete
Pancake on top of the folded over crumpet. Known as "Scotch pancakes' in England. Often called 'drop scones' here sometimes.
Hi folks, writing from Toronto, Canada. And loving your forum! No flaming! How civilized you all are... really.ReplyDelete
I came across this board while doing a bit of researching for a Brit word -- forget what it was now -- for our cookbook style guide. I work for a publisher and we adapt a lot of UK-published cookbooks for the American market. Canadians of course get a lot of UK phraseology but Americans, not so much. Part of the problem over here is that the countries are so enormous that there can be different words from province/state to province/state, coast to coast. An eternal debate here is "cabin" vs "cottage", you know, the cabin or cottage, as opposed to a tent with floppy walls, where you take a holiday. The debate will never end. Then you've got other terms, like "bunkie" which I loathe, and "camp" which to me certainly implies floppy tents, the "lake house" which implies there is actually a lake.. and on and on.
Nothing to say about food right now... except that it's late and I'm off to get dinner, or is it supper?? No wait, tea, I think.
I look forward to more reading. Cheers!
- Rachael03 June, 2016 01:46
And then there's Australia. Lol. We seem to follow the Brittish terminology and baking style far more closely, although American cookies have become popular in more recent years.ReplyDelete
My best friend makes her own crumpets though. In Australia we tend to first slather them with enough butter that it melts through the holes and leaves a puddle on your plate, and then top it with either golden syrup, honey or, of all things, a thin scraping of vegemite! Once you get your head around a vegemite crumpet not being sweet, they are actually remarkably good.
Biscuits are a glorious thing! Serve warm with butter and jelly or honey. But they have to be made by some who knows how to do it right. My mom makes great biscuits but mine are terrible. You have to have some skill and practice. Restaurant biscuits are not even close to the real thing. Sausage gravy is wonderful too. Home made only, no mixes. It's easy, even I can make it.ReplyDelete
Most of the Brit terms I know come from Are You Being Served? [70's Brit TV comedy] More than once the the men refer to a woman as "That's a nice bit of crumpet, ey?" I highly recommend Are You Being Served for those who love all things British [Netflix]. Very un-PC and very funny.


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40 Festive Brunch Recipes
Tomato-Zucchini Strata [1]
Swiss cheese, plump tomatoes, tender zucchini and herbs flavor this rich breakfast bake. Bonus: You can make it a day ahead and bake it in the morning.
Blueberry Surprise French Toast Casserole [5]
Cream cheese is the secret ingredient in this casserole, which gets a generous topping of blueberry or maple syrup. The recipe comes from Turkey Run Inn at Turkey Run State Park in east-central Indiana.
Chocolate-Kissed Monkey Bread [9]
Caramel, chocolate and cinnamon give this monkey bread a delicious flavor. Be sure to get the large flaky biscuits for easy shaping.
Gingerbread Waffles with Hot Lemon Curd Sauce [13]
The B&B Southmoreland on the Plaza in Kansas City, Missouri, shared their recipe for spicy waffles.
Pork 'n' Pippins Quiche [17]
Round Barn Farm Bed and Breakfast and Bread in Red Wing, Minnesota, serves this sweet-and-savory quiche with a dollop of sour cream and seasoned, broiled tomato halves on the side.
Patsy's Egg Casserole [21]
A Midwest Living® editor credits her mother-in-law, Patsy, for creating this easy sausage-and-cheese brunch recipe, a popular food at family holiday gatherings. You can make it the day ahead and put it in the fridge overnight.
Mini Egg Pastries with Bearnaise Sauce [25]
Guests at Cold Spring Inn in Hubertus, Wisconsin, enjoy these elegant brunch pastries with cinnamon rolls and fruit. The herby bearnaise sauce is a bit fussy to make compared to purchased hollandaise sauce, but you'll notice a real difference in flavor.
Swedish Tea Ring [29]
Sprinkled with chopped red and green cherries, this tender, walnut-filled pastry is a perfect treat for Christmas morning.
Swedish Tea Ring [30]
Fruit and Nut Granola [33]
At Abilene's Victorian Inn in Kansas, guests might eat this granola with milk or layered in a parfait with yogurt and fruit. We love how the recipe lets you customize the nuts and fruit to your taste.
Swedish Lemon Pancakes [37]
A delicate crepelike pancake folds like an envelope around tangy lemon curd in this pretty brunch dish from Abilene's Victorian Inn in Kansas. The whipped sour cream topping is a breeze to make.
Lazy Morning Sausage Pie [41]
Lyndy Ireland cooks up breakfast favorites such as this classic biscuit mix recipe for her guests at Triangle Ranch in western South Dakota. She tops the Sausage Pie with refreshing salsa.
Maple Butter Twists [45]
These breakfast rolls are a family tradition with Jean Haviland of Carroll, Iowa. "My mom made these rolls with a maple-cream filling every Christmas—and still does!" she says. "Mom always makes extra and freezes them for later. They're great for breakfast or any time of day!"
Maple Butter Twists [46]
Sausage Polenta with Nestled Eggs [49]
Green chiles and shredded cheese lend Southwest flavor to this hearty breakfast casserole that you can prepare the night before and bake in the morning.
Snowy snacks [53]
For an edible holiday party display, create a winter wonderland doughnut tree by attaching doughnut holes to a 18-24" foam cone.
Cover the cone in plastic wrap first, then start at the bottom and use toothpicks to attach doughnut holes to the foam. Continue until you reach the top.
Easy Huevos Rancheros Casserole [56]
Cumin, garlic, and fresh cilantro season eggs and potatoes in this quick and easy casserole. Garnish with salsa and sour cream.
Morning Pecan Casserole [60]
A crunchy, pralinelike layer tops this easy, make-ahead brunch dish with raisin-bread strata and pieces of sausage patties.
Spinach Quiche a la Goldmoor [64]
An easy-to-use frozen spinach souffle makes this quiche's eggy-sausage filling easy to prepare. The recipe is from the Goldmoor Inn near Galena, Illinois.
Stuffed Croissant Breakfast Strata [68]
The combination of croissants, bacon and cheese create an indulgent make-ahead treat for breakfast or brunch. Croissant pieces fit into the baking dish like a puzzle.
Melty mallows [72]
For a party accent or Christmas Day treat, serve cocoa with marshmallow dippers in a festive mug.
Dip purchased or homemade large marshmallows into melted chocolate and sprinkle with crushed peppermint candies. To dress up your mug, wrap felt around it, cut out a notch for a buckle and use a mini candy cane as the clasp.
Goat Cheese, Artichoke and Smoked Ham Strata [75]
This brunch recipe comes from Carol Mortensen of Flossmoor, Illinois. "My husband and I began hosting brunches in 1986. This goat cheese, artichoke and smoked ham strata became our favorite brunch dish," she says. "The best part is preparing it the night before to bake in the morning."
Creamy Butter-Pecan Cinnamon Rolls [79]
We can't resist a good sticky roll -- especially if it's this easy to make. Starting with frozen bread dough, we added brown sugar, cinnamon, pecans and chocolate chips. When you turn it out, it makes its own gooey topping.
Creamy Butter-Pecan Cinnamon Rolls with Chocolate recipe [80]
Egg 'n' Bacon Breakfast Casserole [83]
South Dakota chef Doug Hanson shared this make-ahead recipe from his grandmother. "You can't go wrong with eggs, cheese and bacon," he says.
Gingerbread-Sour Cream Muffins [87]
We took a traditional holiday dessert ingredient -- gingerbread -- and turned it into a muffin. Crystallized ginger tops off these treats.
Finnish Baked Pancakes [91]
This recipe comes from the Poplar Creek Guesthouse Bed and Breakfast on the Gunflint Trail near Grand Marais, Minnesota. The traditional big pancake has been adapted into a lighter version: puffed pancakes. Poplar Creek also serves up a delicious Stuffed French Toast, flavored with cream cheese, apricot preserves and pecans.
Finnish Baked Pancakes recipe [92]
Herbed Egg-Potato breakfast [96]
You can assemble the cheesy Herbed Egg-Potato Bake up to two days ahead and refrigerate it. Serve with Sugared Bacon-Wrapped Smokies sausage and warm Cranberry-Apple Crisp.
Herbed Egg-Potato breakfast [97]
Sugared Bacon Wrapped Smokies [98]
Sunrise Smoothies [102]
Not only are smoothies great-tasting -- they're good for you, too. Try this one with a sliced strawberry garnish.
Sunrise Smoothies recipe [103]
Chocolate-Pecan Coffee Cake [106]
We put together our favorite coffee cake ingredients for this holiday recipe: chocolate, butter, sour cream, pecans and coconut. It's worth the indulgence!
Spicy Brunch Lasagna [110]
This hearty brunch casserole features Italian sausage, purchased Alfredo sauce, hash browns, mozzarella cheese, oven-ready lasagna noodles and cottage cheese.
Spicy Brunch Lasagna [111]
Cheese Blintzes [114]
Some blintz recipes have you cook the stuffed crepes again, but we streamlined the recipe. Serve for brunch or as a dessert.
Cheese Blintzes [115]
Baked Brie Strata [118]
Brie cheese, zucchini, and Roma and cherry tomates update this classic brunch casserole.
Baked Brie Strata [119]
Chocolate-Almond Bubble Wreath [122]
Chocolate wrapped in sweet-roll dough forms bite-size bubbles in this bread. It's great for breakfast or snacks. You'll love it warm from the oven.
Winter Wake-Up Muffins [126]
Customize this breakfast staple with your choice of dried fruits or veggies. Add cranberries for a tangy holiday treat or zucchini for something savory. If you prefer scones to muffins, try our Fresh Cranberry Scones with a cream cheese spread.
Winter Wake-up Muffins recipe [127]
Cream Cheese-Filled Breakfast Pancakes [131]
Topped with fresh fruit and wrapped around a rich cream cheese filling, these crepelike pancakes add color and flavor to any special-occasion breakfast or brunch. The recipe comes from the Artists Colony Inn in Nashville, Indiana.
Hot Coffee Latte Eggnog [135]
A stick of cinnamon, whipped cream, ground spice or a peppermint stick adds a special-occasion touch to a homemade eggnog blend.
Hot Coffee Latte Eggnog recipe [136]
Holiday Orange-Eggnog Punch recipe [137]
Potato Bacon Skillet [141]
People love the sounds of food cooking in iron skillets. The irresistible combination of Cajun andouille sausage and bacon bump up the flavor of this home-style breakfast dish. A cast-iron skillet browns it best.
Caramel Apple Crepes [145]
Rediscover how easy these tender, thin pancakes are to mix and cook. Serve with sweet or savory fillings and toppings.
Fresh Fruit with Orange-Honey Yogurt Sauce [149]
Add a dash of color to your breakfast table with this recipe—a rainbow of fruit with Orange-Honey Yogurt Sauce on the side.
Smoked Turkey Quiche [153]
This variation of a classic quiche recipe combines smoked turkey breast with Swiss cheese, eggs and cream. Serve with fresh fruit and homemade sweet rolls.
Smoked Turkey Quiche [154]
Kringla breakfast cookies [157]
Rolling and shaping these Scandinavian breakfast cookies is a fun and creative family bonding activity. Just don't get too carried away with flour, which can make the breadlike pastries tough and dry.
Kringla recipe [158]
Pasta Frittata [161]
Diners at Ina's Kitchen in Chicago get a giant, Parmesan-sprinkled wedge of this baked frittata served with sauteed tomatoes. We like it with a marinara sauce, too.
Pasta Frittata recipe [162]
Wisconsin Snow Pudding [165]
This fluffy brunch dessert looks like a snow sculpture. Serve with Custard Sauce and fresh raspberries.
Wisconsin Snow Pudding [166]


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Spruce up game day with a quick splash of RedHawks team spirit when you display this 4-pack of sublimated logo neoprene coasters in your favorite room. Each coaster features a custom team logo graphic and a soft, but sturdy neoprene backing to keep your drinks in place no matter how intense the excitement gets!
- Made of neoprene
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A week today sees the start of Who Do You Think You Are? Live 2012 at Olympia, London, billed as "the biggest family history event in the world".
For those that can't make it to the event Ancestry.co.uk are giving you chance to watch some of their Ancestry Academy presentations online.
In what I believe is a first for WDYTYA Live, Ancestry.co.uk have announced that the following presentations will be streamed live over the internet:
Friday 24th February 2012
10:30-11:15 GMT – First steps: Build your family tree with censuses and birth, marriage and death records
13:30-14:45 GMT – Ancestry.co.uk revealed: the brand new features in the best-selling family history software [not sure about this one, it looks like they might have their timings a bit mixed up]
15:30-16:15 GMT – Before 1837: Discover the events that shaped your ancestors' lives, and the records they left behind (presented by Tony Robinson)
Saturday 25th February 2012
11:00-11:45 GMT – Going further: Discover your ancestors all over the world with our global records
13:00-13:45 GMT – Parish records: Uncover the records for your area and trace your family all the way back to Tudor times
15:00-15:45 GMT – Getting started: Build your family tree with censuses and birth, marriage and death records
The only drawback (for people like me that have an aversion to social networking) is that they can only be accessed through their Facebook page by following the instructions on their blog.


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Game day is your time to shine. Sure, your Phillies are doing all the work on the field, but you get to deck yourself out in team style. Don't forget to throw on the Tail Swoop hat from New Era before you head out the door. It features the team name and Philadelphia logo on the front, plus another team logo on the back. Steal the show and root for your Phillies all day long in this team-spirited hat! S/M fits 6 7/8 - 7 1/4. M/L fits 7 1/4 - 7 5/8. L/XL fits 7 5/8 - 8. Sizes are approximate.
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The Aiken Department of Public Safety brewed up a hot pot of coffee – and good conversation with residents – as part of the department's new outreach effort on Thursday morning.
The inaugural Coffee with a Cop allowed officers from Aiken Public Safety, including Chief Charles Barranco, to meet and chat with Aiken residents over breakfast at McDonald's on York Street.
The purpose of the nationwide initiative, which began in California, is to bring police and community members together in an informal, neutral space to discuss community issues, build relationships and drink coffee.
Cpl. Jennifer Bickel helped get the initiative started in Aiken after another officer read about it in a law enforcement magazine.
"We decided it was a really good concept for us, and it fits right into our Aiken Safe Communities initiative, just sitting down with the community and trying to develop and strengthen those relationships," she said.
Aiken Public Safety decided to host the first event at McDonald's because that is where the very first Coffee with a Cop event was held in California, Bickel said. Thursday's event was reportedly the first in the state of South Carolina.
"I'm going to try to keep going all around the city and including and incorporating more and more businesses at varied locations as we move along," she said.
Bickel estimated about 25 residents came and spoke with officers during the hour they were in the restaurant.
"We just chit-chat about whatever they want to talk about," she said. "A lot of this is everyday chit-chat or things they've seen. Some people from neighborhoods want to talk about what's going on in their neighborhoods. I stress that we're interested in the good and the bad."
Carisa Brown heard about the event Thursday morning on a TV report.
"I said, 'That would be the perfect opportunity to get some of the concerns I have to the ears of the police in the area, just to let them know that I'm here and that I am concerned about different things,'" she said. "I want to watch out for them, and I want to protect my neighbors."
Brown said she was particularly concerned with security in her neighborhood, which has seen a spike in vehicle break-ins recently.
"I'm thinking, 'If they're doing this, what next?'" she said. "If we can nip it in the bud now, then we don't have to worry about somebody getting hurt later. They've given me some really good ideas."
Bickel said it's important for the residents and officers to get to know each other outside of emergency or stressful situations.
"When we're in those situations where they call us there for a specific purpose, there's a time crunch or maybe they just don't feel comfortable veering off that specific topic because they think we're there to handle that, and a lot of times we have to go somewhere else kind of quickly," she said. "Here, it's more relaxed, there's more time and it's just a very informal setting."
Barranco called Aiken Public Safety's relationship with the community "paramount."
"We can't do it by ourselves, but we also just want to have a conversation. Over a cup of coffee, a lot of things get solved," he said. "We've had people call dispatch all day and say, 'Hey, how long are y'all gonna be there? We wanted to show up.'"
Pam Powers, owner and operator of McDonald's on York Street, had heard about Coffee with a Cop before and was excited for her restaurant to host the first event.
"It's a great opportunity for the community to come on a 'not getting a speeding ticket' basis," she said. "They can come in a different setting."
Aiken Public Safety is planning to hold Coffee with a Cop each month. August's event will be at McDonald's on Pine Log Road.
Any local cafes or restaurants that would like to host a Coffee with a Cop event can call Bickel at 803-642-7620 or email email@example.com.
Teddy Kulmala covers the crime and courts beat for the Aiken Standard and has been with the newspaper since August 2012.
He is a native of Williston and majored in communication studies at Clemson University.


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Apartment block "Ringstrasse (Utoring)". On the outskirts, 500 m from the centre. In the house: bar, lounge, WiFi, table tennis, lift, washing machine, tumble dryer (extra). Bread roll service and beverage service. Parking at the house. Shop 300 m, outdoor swimming pool 500 m, thermal baths 300 m. Tennis 300 m, cable car, mountain railway 50 m. The house is situated on a wooded southerly slope, directly next to the Torrent cableways. Only a few steps from the house to the base station. Parking in winter CHF 35.00/week. Garage CHF 70.00/week. Free parking in summer, garage CHF 35.00/week. Cleaning and linen payable locally for stays of less than 6 nights. Linen: CHF 21.00/person. Cleaning: 1 room apartment CHF 60.00-70.00, 2 room apartment CHF 85.00-90.00, 3 room apartment CHF 115.00. Internet (-modem): please reserve in advance. 2-room apartment 58 m2 on 4th floor, beautiful furnishings: living/dining room with 2 fold-away beds, cable TV and radio. 1 double bedroom. Kitchen (4 hot plates, oven, dishwasher). Bath/WC, sep. WC. Balcony. Terrace furniture. View of the mountains and the valley. Facilities: telephone. Internet (WiFi, free).
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Diplomacy - no. 8 (Swahili). African Writers' Club;African Writers' Club: BBC Africa Services Collection
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With its front and rear entrances, one of which fed into the winding maze of Aiken Estates, the Farmers and Merchants Bank in the Mitchell Shopping Center on Whiskey Road was an ideal target for a bank robber.
Michael Blackwell said he did his banking there and was familiar with the layout of the building. This was where he and several accomplices would carry out the first of three robberies.
Blackwell said he got three of his brothers and two friends in on the plan, which would be carried out about two months after Blackwell single-handedly robbed two stores in one night. This would be the brothers' first robbery, too.
"I tried to school them, let them know what they're getting into. I gave them plenty of time to think about it," he said, adding that they came to Aiken shortly before the robbery and scoped out the bank at night.
"I showed them which way we're coming in, which way we're coming out, which street we're going down, which way the police are gonna come," Blackwell said. "I mapped everything out, to the T."
'They froze. We told them to get on the floor'
On the morning of March 24, 1975, the men left Blackwell's home and rode together to the bank in a green Plymouth belonging to one of his brothers, Blackwell recalled. Once at the bank, Blackwell, one of his brothers and Blackwell's two friends prepared to enter the bank, with Blackwell brandishing a sawed-off shotgun and the other three men carrying handguns, he said. They wore pantyhose on their heads to conceal their faces.
Outside, one of the brothers – the "good driver," according to Blackwell – parked the car behind the bank on Hitchcock Drive. The other brother was posted near the front of the bank, holding a rifle.
"If the police ran up on us while we were in the bank, his job was to fire on them," Blackwell said. "I don't want to hurt or kill nobody, but I don't want nobody to hurt or kill me, nor capture me either. … It's gonna be me or them."
At 9:42 a.m., the alarm sounded.
"Freeze!" Blackwell recalled yelling. "They froze. We told them to get on the floor."
According to previous reports, there were five customers and six bank employees inside at the time. The robbers reportedly closed the drapes over the windows in the lobby.
Blackwell said he reached up with his shotgun and hit a security camera above the entrance, knocking off the lens.
"We ain't here to hurt you, we're here for the money. But if you want to play hero, you can get hurt," Blackwell said he told the victims.
He remembered watching a television show called "The F.B.I." which was an authentic retelling of actual FBI case files. One thing he said he learned is not to let tellers give you the money because they'll put a dye bomb in.
"My men jumped the counters and got the money themselves," he said.
The phone rang, and the bank manager asked to get it, Blackwell said. He wouldn't let him answer it.
In just a few minutes, the men had about $40,000 in cash and checks in two bags, according to previous reports. They fled through the back door of the bank, jumped over a fence and got into the waiting getaway car, Blackwell said.
"I knew which way the police would be coming, and we were gonna be going the opposite direction," he said. "We rode by them, and I'm laughing at them."
The brother who was standing out near the front of the bank could see them leave out the back door, Blackwell said. "Once he saw us, he left. Everything was timed," he said.
Blackwell said he was glad they didn't have to hurt anyone during the robbery, and expressed anger at criminals who hurt people unnecessarily.
"They did what we told them to do, and I appreciated that. I don't want that (murder) on my mind," he said. "What really turns my gut, really makes me sick – when people do what you ask them to do, and then you kill them.
"That's just evil," he continued. "You don't have to kill somebody."
The men went back to Blackwell's home, split up the money "and everybody went their separate ways," he said.
Blackwell said it's difficult to describe the feeling that leads someone to steal in such a violent way.
"You know you're doing wrong, but the lifestyle, the money, the horror you're doing, the drugs – you just get hooked on it," he said. "I wish I had a way of explaining it. … You know it's wrong, you know you shouldn't do it, but you've started something that you ain't fixing to stop."
'It was gonna be my life until they kill me or I kill them'
Blackwell and his accomplices had carried out the first successful bank robbery in the City of Aiken since 1932, according to an article in the March 25, 1975, issue of the Aiken Standard. He didn't know it at the time, though, because during their crime spree, he said they didn't read the newspaper.
After the first robbery, Blackwell's brother took the green Plymouth they used as a getaway car to Detroit, where he bought a new Cadillac El Dorado, Blackwell said. This would be one of their getaway cars for the next bank robbery on June 12 of the same year, the target of which would be the First State National Bank in Beech Island.
"It was a bank that sat isolated, all by itself," Blackwell said.
The day before the robbery, Blackwell said they stole a Buick LeSabre from a car lot in Augusta. They drove to the bank in the stolen car.
According to an archived story, an armored truck had made a delivery at the Beech Island bank shortly before the robbery around 11:30 a.m.
Blackwell said they followed the same template for this robbery. One of their men – the lookout – drove a separate car, which he parked on an embankment near the bank with the hood up, giving the appearance that he had car trouble, Blackwell said.
The men entered the bank and ordered everyone to the floor, according to court documents. One of the robbers held a gun to the bank manager's head and forced him to open the safe.
Altogether, they got away with $55,000 from the vault and about $4,800 from the teller drawers, according to the documents.
They drove the stolen Buick from the bank to a wooded area between Highways 25 and 125, where the new Cadillac was parked, Blackwell said. Although there were four people in the Cadillac, two of the men were crouched down on the floorboard, he said.
"They (police) see two black males, but they're looking for four," he said. "They couldn't stop us because we're driving a Cadillac. We're not driving a car they've got a description of."
With the fast money flowing, Blackwell said he was living his ideal lifestyle comfortably, which included a Hawaiian vacation and a trip to the Playboy Mansion in Chicago.
"We just lived it up," he said. "I planned to keep it going. It was gonna be my life until they kill me or I kill them. I had gotten to the stage in my life where I just didn't give a damn. I didn't care no more."
'I was prepared to die'
That same absence of care carried over into the selection of the group's third target, the Farmers and Merchants Bank in Midland Valley Plaza in Clearwater on Sept. 9, 1975.
"The second one, I just got bolder. The third one, it didn't really matter," Blackwell said. "There was nothing particular about that bank."
After snatching about $44,000, the men ditched their getaway car and headed toward Blackwell's parents' home in Athens, Ga., he said. A fourth robbery attempt was already being planned, had it not been for the events that unfolded three days later, he said.
Blackwell remembered standing on the porch of his parents' home in Athens around dusk.
"Looking down at the end of the projects, I see this car coming in, he's just got his parking lights on," he recalled. "I said, 'That's kind of strange.'"
Another car could be heard approaching, but never got into eyesight, Blackwell said. He went into the house and got his 9 mm handgun and filled his pockets with bullets, he said.
Blackwell said he walked outside toward the street, and as the car he saw earlier came closer to the home and parked, he cocked his gun.
"I figured that was it," he said. "I'm ready to just do away with it. I know they're closing in on me – I can feel it." He walked by the car "calmly," the gun in his belt with his finger on the trigger, he said.
"As soon as I walk by them, their front doors open, they jump out and said, 'Freeze!'" he said.
Blackwell said his finger was still on the trigger of his gun.
"I'm thinking real fast, 'Do I turn around and shoot it out with them, or do I freeze?'" he said. "Before I can complete that thought, they had me all jacked up. They took me to court."
Editor's note: This is the second in a three-part series of Blackwell's life of crime and redemption, as he told it to the Aiken Standard. Part three, which will run Wednesday, will cover Blackwell's time in prison, how he turned his life around after getting out and how he plans to reach out to his victims.
Series: A robber's remorse
Aiken Standard file photo Michael Blackwell said he and his accomplices fled in a stolen Buick LeSabre after robbing the First State National Bank in Beech Island on June 12, 1975. The car was later found abandoned in a wooded area, along with items left by the robbers, including changes of clothing and the bags used to take the money from the bank.×


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Twig Flatware Sets - Silver
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Stick with these. Whether you're setting the table with a woodsy theme, a neutral palette of dinnerware or a mix-and-match approach, the Twig Flatware collection makes dining in a little more tree-mendous.
- Silver-plated brass.
- Available in sets of 1 or 4 place settings.
- Place setting includes one of each: Salad Fork, Dinner Fork, Dinner Knife, Tablespoon + Teaspoon.
- Dishwasher safe.
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- Salad Fork: 7.5"l.
- Dinner Fork: 8.25"l.
- Dinner Knife: 8.5"l.
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- Teaspoon: 6.5"l.
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The spirit of Larimar reminds us to take more time, slow down, connect with nature and look for ways to nourish ourselves. Larimar teaches us about the power of the goddess, feminine beauty, respect and intuition. Larimar encourages confident and clear communication.
Crystal Spirit Cards have been created here in the Byron Shire by Gitama Day, a close friend to the Crystal Castle owners. Gitama has used the Crystal Castle crystals as the basis and inspiration to the incredible art work for each of the cards. $34.95 per deck/book set.
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The shocking thing about the Legacy Stable barn fire last Saturday was not just the event itself, but the tremendous outpouring of support and encouragement from the Aiken community and the entire Thoroughbred industry.
We are thankful to God for the circumstances that allowed all of our horses to be safely rescued.
We're thankful for the multitude of people instrumental in the rescue effort and those still supporting us in our relocation and rebuilding program.
We lost saddles, tack, feed, computers, supplies, irreplaceable pictures and memorabilia, but found a new respect and love for our friends and acquaintances who jumped into action and came to our aid.
We know it is dangerous to mention names as we'll inevitably omit dozens who gave or offered assistance, but we must mention a few.
We will be eternally grateful to Evan, Gene, Victor, Oscar and all of our friends from the wedding party who swiftly and professionally evacuated our horses to safe places. A huge thanks to Director of Public Safety Charles Barranco and the brave firefighters who responded quickly, brilliantly and professionally, containing a very hot and dangerous blaze.
Thank you to Louise Mellon for opening her barn and paddocks.
Thanks to Tim and Jennifer Mansell, Robbie and Thalia Stoddard, Dr. Caleb Harms, Jack and Sarah Swartz, all of our off-duty employees, Elias, Alberto and Javier and their wives who bedded stalls, hung buckets, relocated horses, supplied water, brought feed, etc.
Thanks to Tim Jones for loaning us wheelbarrows, saddles, bridles and even a barn had we needed it so we could continue the training schedule for our horses.
Thank you to Lydia Herrick and the gals at Aiken Saddlery for unbelievably great prices on tack & supplies as we rebuild. Thanks again to the Mansells who were instrumental in acquiring 22 fans graciously donated by Lowe's.
This has been a very humbling time for us as we've received so much love and support when there are hundreds in the community with much more serious needs.
That does not diminish our love and appreciation for everyone's support.
May God bless you all!
Ron Stevens and Brad Stauffer
Legacy Stable owners


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The name of this restaurant with rooms is referenced around the building - Ducks Restaurant for award-winning cuisine; Donald's Bistro and the Ducklings informal coffee shop. The warm and welcoming pu...More about Ducks Inn
This delightful Georgian mansion is set in six acres of woodland and offers a welcoming atmosphere and views of the coast. The individually themed bedrooms and suites include many with large bathrooms...More about Waren House Hotel
The Queens Head is a small hotel situated in the town centre, close to the old walls of this former garrison town. Bedrooms provide many thoughtful extras as standard. Dining remains a strong aspect w...More about Queens Head
Purdy Lodge is located just off the A1 with Alnwick, Seahouses and Bamburgh all within easy striking distance. This comfortable accommodation has a bar and restaurant along with a 24 hour caf� for tho...More about Purdy Lodge
Ideally located for the A1, this spacious house combines very high standards of accommodation with warmth and great hospitality. Modern bedrooms and en suites cater well for the needs of the guest, an...More about Birchwood House
Set on the delightful village green and overlooked by Bamburgh Castle, this hotel offers bedrooms with high quality furnishings and modern conveniences including LCD TV, a hairdryer, trouser press and...More about Victoria Hotel
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Named after the inn featured in the Harry Potter books, the Hogs Head opened in July 2012. It is ideally located just off the A1, on the edge of Alnwick close to the castle and gardens. It offers comf...More about The Hogs Head Inn
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Brian Windhorst @WindhorstESPN 3m
The Clippers have traded Antawn Jamison to the Atlanta Hawks, sources told ESPN
Lol, the Jamison pic is nice. Was that from the last time he was scoring regularly?
Hey say it's just a salary dump. Doesn't look like we got anyone back
Maybe to soften the blow of a shump/felton Collison/barnes deal
Lol, that's awesome. Well we weren't playing him so why have him on the team
Not really a trade then is it
Was happy that he thought so highly of us to join, a shame it didn't work out. Hope he works out well in Atlanta.
cap space. bench space. get ready for a 10 day contract...or waiting game for a buyout.
Did we get cash back? Or future 2nd round draft pick?
Good luck to Antawn- hopefully he will get more playing time with the Hawks. This at least clears up a roster spot.
Instead of sending out a beloved locker room vet who wanted chance at ring why not send out worse trash like Mullens/Hollins??? Doc is completely inept as a GM. Step down and let Gary do his f***** job plz.
I heard Doc's phone was BLOWING UP over Mullens...
i don't think doc does any move solely by himself, they work as a collective group
Zach Lowe @ZachLowe_NBA
Jamison deal is a pure tax dump for the Clippers; ATL can take him into cap space.
The return package for Jamison isn't immediately clear
Feel bad for him Doc kept feeding us the bull crap about saving him for the post season. Doc should of known from day one the guy would not of fit and same with Mullens. I want Doc fired as GM asap what a cluster ****.
Ok, so far we have dumped a couple of players we weren't playing. And we are still very close to the Luxury tax if not still over it. So where is the improvement. I know there are 10 day contracts to be signed and we can wait for someone to be bought out. But this is all wishful thinking at this point. Sasha and Lamar it is.
I realize the NBA is a business but I do feel a little bad for Jamison. He signed with the sole intent on being on a contender. He didn't play up to what we had hoped, but he is a 37 year old on a vet min deal so really what could we have expected? Doc told him he would be sitting to save him for the playoffs and Antawn sat with no complaints and now gets traded. We aren't missing much from a talent standpoint with this trade but I'm a little disappointed with how this was handled. He basically sat the year for nothing and now gets to play for a crap East team. Wish him the best, but at least he has a million bucks to cheer him up.
Doc used the dead line to fix his crap signings that is truly amazing. Jamison and Mullens were his guys and we still have the same holes on the team.
we might be getting someone from overseas like Ivan Johnson. just guessing.
I feel the same way @Cliptastic. I think the problem was he actually expected some more out of Jamison. It should have been a sign that we were waiting on Odom before we ever signed Jamison.
Yeah I'm just hoping that there was some more communication between Doc and Jamison that we just haven't heard. If not, I feel like it could hinder our ability to convince vets in the future to sign min deals with us. I love Doc and I'm sure there would still be a line of vets that want to play for him, but if I'm Jamison I'm at least a little upset about it. At least if you were going to trade him, let him get off the bench a little more often. Glad we're looking into Ivan though.
I think vets want to be on a contending team and want to be paid so I doubt it has hurt our reputation much.
Brad Turner @BA_Turner 5m
Clip deal: Mullens a future 2nd to PHI for a conditional 2nd....antawn and cash to ATL for draft rights to Cenk Akoyl. (2005 draft pick).
Pacers making big boy moves while we trades for tax relief and unknown players from 05 draft. THEY are the small market team!!
Yeah, but they had a 14 million contract to unload. With a player that could potentially return to being a good player once fully healed. Not to mention he comes off the books after the year so it is in Philly's hands. We didn't really have anything to make any of those type trades unless we are talking about trading Redick and or Jamal and or Dudley and or etc...
Meh he was craptastic in all the games he played. Just barely above Mullens level. I am tired of alleged "vet presence players". We have had plenty of them. We need players that can actually contribute. Glad that we dumped him and Mullens our worst bench bigs.
Jamison is like Hill last year or Billups. One season too many. He hit less that half of his shots in shootaround. He's washed up. It was a coup to dump him. DJ hit a higher % bank shots than Jamison hit shots.
True, but I was thinking more of a situation where they are choosing between us and another contender.
This was a great trade for the Clippers. Addition by subtraction. Jamison has always been an overrated player who puts up big numbers on bad teams. His defense is just horrible and he gives little effort. His shooting has been awful this season and same with his three point shooting. The best thing the Clippers could do is get rid of dead weight at the end of the bench.
Stop defending Doc. He's been an atrocious GM. H e gets rid of trash he signed and people praise LMAO?
Good riddance to Jamison and Mullens. Horrible signings at the time, addition by subtraction now. At least Doc admitted his mistakes and corrected them. I still would rather have a real GM and let Doc focus on coaching.
It is imperative that we use the open roster spots wisely. We need to actually address the backup big and SF problems now. Make some good signings and the lack of an impact trade might not end up hurting us after all.
I would be more impressed if he did something like cook for nick young
This is a team trying to win a championship, not one that feels obligated to keep a vet who hasn't performed well just for sentimental sakes. It's time that the Clippers swap out 2 under-performers for hopefully players who will do better.
Doc has been a terrible GM this season but the season isn't over yet. Still have time to make some good moves. We have managed to dump Mullens and Jamison who were net negatives. Sure its Doc's fault for signing them in the first place but at least he is correcting his mistakes.
Traded jamison and byron mullen for a 2nd round draft pick and cap space, then sign Ivan Johnson and possibly Danny Granger if he's bought out? Maybe?
Because they have the trade pieces to make those moves and were well below the tax/hard cap. Nice to have bullets to shoot with.
No thanks to Danny Granger. He is done.
We have been looking to fill those roles all year and nothing has been done. We had the roster space and have tried different players and finally got some production from Turk. The SF issue can't be changed its to late to do anything the dead line over and we have 3 SF's with Bullock being kept has to play. Bullock either steps into a bigger role and achieves or SF will remain a weak spot. We lacked a big body C all year and Doc put it off so its up in the air now.
Maybe the team can get Kwame Brown not a great rebounder but a big body defender. Wonder how DC and Barnes feel about almost being traded for Fat man felton and a injured Shumpert by Doc.
if Granger gets bought out and we get him then i'll be more than happy
Chimmy that would be good if Granger pans out okay. But he looks done.
We are going to be hoping for a nice size miracle if Granger comes here and produces because we are asking him to do virtually the same thing the Pacers wanted.
Teams that make trades like this win Championships. These are championship trades. Create space and players will get waived and bought out and so forth.
I've always liked Granger... I don't think he's done. I also don't think we get him.
Very nice move, all the best Antwan
Was against the Jamison signing from the beginning.Nothing against the guy but just never thought he fit.Good luck Antwan.
I don't know why there's this mindset among fans that if you don't make some "UBER HUGE" trade, then your team failed and is worthless. Just because a trade isn't a blockbuster doesn't mean it's not good.
That being said, I do wish Doc had done some smaller trades for a third big and/or a new small forward. Cap relief helps though. That he got anything back for Mullens at all is a minor miracle.
I'm sure he tried but with any trade(s) it takes two to tango.
I agree and I don't even know where all this whining is coming from. There are far too many fans that are putting the cart before the horse. How about we actually see Blake and CP do something in the playoffs first before we start plotting put us over the top moved in February involving role players at best.
Since when did this entire season become about role players? I want to see what Blake and CP do in a playoff run before declaring we need X role player to put us over the top. The growth of a title team basically demands that the best players be pushed to their limits before these moves are made. The teams like Boston and the Heat with those players like Lebron,Wade,KG,Allen all were pushed to their respective limits individually before joining those teams.
I would like to see Blake and CP come out and bring their " A"games over a playoff run and see where we stand. I think if they do we will be happy with the outcome but so far all I Have seen is them taking turns being the teams best player when we need them both to be on top of their games at the same time.


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