text:
Wednesday, June 16, 2010
The life of a food blogger is a series of ups and downs, a bumpy road of utterly brilliant, finger-licking successes and horrible, miserably stunning failures! Watery, separated sauces, breads hard as rock, cakes dry and unpalatable, soufflés fallen. If we've cooked it, we've had it fail. Now, this is only human nature, you argue, and you would be right. Life is an unexpected blend of comedy and tragedy, brag-worthy triumphs and embarrassing mishaps. Which, as I say, is all fine and dandy and makes for a much more interesting, colorful life (less the cursing), but when one is a food blogger and the failure is in the kitchen and (worse) we are tight with posting time, misery sets in. The dilemma then arises: do I post the failure on my blog or not? Should I only post the perfect, the tried and true? Or should I brave the shame of failure and open myself up to the risk of losing face and reputation? Shall I use my stunning failure as a teaching tool, a "see, it happens to the best of us" lesson? A dilemma indeed!
Now, my little blog is no showcase for the stunning. I, like my cooking, am not perfect and although I love cooking and baking and I love sharing what comes out of my kitchen, I feel that I am simply in one long learning process. So, needless to say, I have my fair share of failures. Sad, but the truth must be told. But the failure is all the more painful when I fail at something that I have built my reputation on, something that usually works to perfection. Okay, let's put it all out on the table and be done with it: the macaron! Yes, I am sorry to say but the Mac Queen has failed. Miserably. Cracked and feetless, these babies would have quickly found their way into the trash if, well…, if they hadn't been so darn delicious! Mmm, as bug-ugly as they were, the chocolate-vanilla marbled macarons filled with a fabulous mascarpone cream with a luscious swirl of melted chocolate were simply fabulous! A thin crispy outer shell gave way to a dense, brownie-like chewy center and the cool, thick cream was just delicious. The pink macaron shells had been flavored with deep garnet-red pure cranberry powder, which gave the cookies an intense strawberry flavor (strange but true). I used more mascarpone cream filling but this time swirled in a couple of spoonfuls of rich, ruby-red cherry jam. We popped them in our mouths one after the other with amazed delight!
The macarons in question were made for the latest Mactweets event: Take a Walk on the Wild Side: the Mactweets Express is bound for adventure! Armed with only the barest of equipment, the most necessary of arms, whisks, beaters, spatulas and pastry bags, we were left to wander through jungle and across the savannah, hunting for the most dangerous of wild creatures which we were to then capture, bag and carry back to camp to turn into the wildest, the tastiest of macarons. I plunged headfirst into the dense underbrush of my kitchen with barely a pith helmet or mosquito net to protect me, and, pastry bag poised and ready to use at the merest hint of danger, I forged ahead, whipping, sifting, piping like there was no tomorrow, as if my very life depended on it. Working from morning to night, the sun beating down, the humidity rising, snakes and scorpions threatening me with that one fatal bite, I worked and worked. Then I heard it. Ears alert and eyes peeled, I saw movement in the distance, heard the rustle of leaves, the stomp of hooves, the flutter of flapping wings. Cautiously I headed towards the noise, quietly so as not to draw attention to myself, I stepped out into the clearing and saw the herd of zebras and the flocks of tall, elegant pink flamingos.
Well, sadly, I am no Jane nor Sheena Queen of the Jungle, and, slow on my toes, the only wild beasties I managed to bag were the old, slightly deformed ones, the rejects of the crowd, the ones so slow themselves that I managed to catch up and toss my net over their little heads. Oh well, the luck of the hunt was not with me this day, but whipped up, piped out and baked, these babies were tasty treats after all. Okay, so my adventure was more like a Marx Brothers comedy than a Tarzan movie, but done is done and lesson learned: a bit too much confidence and the wrong conditions and things don't turn out the way one had planned.
It's a Jungle out there! Food blogging is a dog eat dog world and everyone wants to be King (or in my case Mac Queen) of the Jungle. We move in a herd and hopefully it is one in which we all watch over one another, encouraging, supporting, picking nits out of each others' hair, rolling on the ground in joyful abandon. The Law of the Jungle is an easy one to learn: over confidence always comes back to bite us in the rear end! We learn from our lessons and hopefully in sharing our mistakes, our faux pas, our little trip ups, we can slow down, understand and improve with each attempt.
But revenge shall be mine and I shall recreate these delectable treats and offer you perfection on a plate.
Thanks to my darling mac partner and sister Deeba! And you can see all of the fabulous Wild Macs created by our fellow MacPassionate Bakers here! Et merci comme toujours à Mathilde pour les belles journées macarons! And thanks to Deeba, Ken and Mardi for patting me on the back and convincing me to post these little beasties anyway.
Vanilla batter:
100 g (3 ½ oz) powdered/confectioner's sugar
55 g (2 oz) finely ground blanched almonds
1 ½ large egg whites (about 55 g/2 oz)
15 g (1/2 oz/1 Tbs) granulated sugar
Seeds scraped from one vanilla bean
Chocolate batter:
100 g (3 ½ oz) powdered/confectioner's sugar
55 g (2 oz) finely ground blanched almonds
1 ½ large egg whites (about 55 g/2 oz)
15 g (1/2 oz/1 Tbs) granulated sugar
2 tsps unsweetened cocoa powder
Prepare 2 large baking sheets. On 2 large pieces of white paper the size of your baking sheets, trace 1 ½ inch-diameter circles (I used the wide end of my pastry tip) evenly spaced, leaving about ¾ - 1 inch between each circle. This will be your template to help you pipe even circles of batter onto the parchment paper. You will be able to reuse these endlessly. Place one paper on each baking sheet then cover with parchment paper. Set aside. Prepare a pastry bag with a plain tip (Ateco #807 or #809).
Sift the powdered sugar, the ground almonds and either the vanilla pod seeds (for the vanilla batter) or the cocoa powder (for the chocolate batter) together into two separate mixing bowls, one for each recipe.
In a standing mixer or with a hand mixer, whip the egg whites, again, each measure of 55 grams in a separate bowl (preferably plastic or metal) for 30 seconds on low speed then increase speed to high and whip until the whites are foamy. Gradually add the granulated sugar as you are whipping the whites until you obtain a stiff glossy meringue.
Working one recipe at a time, gently but firmly, using a plastic or silicone spatula, fold about one bowl of whipped whites into the powdered sugar/ground almonds mixtures. Fold the whites into the dry, turning the bowl as you lift and fold, scraping up the dry hidden at the bottom, making sure you fold in all the dry ingredients completely. When the batter is ready to pipe, it should flow from the spatula like lava or a thick ribbon. To test to see if you have folded it enough, drop a small amount onto a clean plate and jiggle it slightly. The top should flatten, not remain in a point. If it doesn't flatten, give the batter a few more folds and test again, but do not overfold or the batter will be too runny.
You should now have one bowl of white batter and one bowl of chocolate batter. Fill your prepared pastry bag with large dollops of the two batters, alternating blobs of white and chocolate batters without blending the two together. Pipe circles onto the parchment paper, using the traced circles on the template sheets to guide you, holding your pastry bag above each circle and piping into the center. You should have dollops of batter with swirls of white and brown. DO NOT FORGET TO CAREFULLY REMOVE THE WHITE PAPER TEMPLATE FROM UNDERNEATH THE PARCHMENT PAPER. YOU DO NOT WANT THIS TEMPLATE TO GO IN THE OVEN!
Preheat your oven to 280°F (140°C).
Allow the macarons to sit out for 30 minutes to an hour. The top of each shell should form a "skin" (it will feel like it hardened a bit when gently touched). Bake the shells for 15 – 20 minutes, depending on their size (when I touched macs that were not quite done, the top jiggled a bit as if there was still a bit of liquid batter between the top and the "feet" so I let it continue to bake another minute.) I turn the trays back to front halfway through the baking.
Remove the tray from the oven and immediately slide the parchment paper with the shells off of the hot baking sheet and onto a surface, table or countertop. Allow to cool before sliding the shells very gently off of the parchment by slipping a cake spatula under the shell as you lift it up. Be careful or the center of the shell risks sticking to the parchment.
Prepare your filling as your macaron shells cool.
7.2 oz (200 g) confectioner's/powdered sugar
4 oz (115 g ) ground blanched almonds
3 large egg whites (about 3.8 – 4 oz/ 110 – 112 g)
1 oz (30 g) granulated sugar
1 tsp powdered cranberry powder
a couple drops of red food coloring
Follow the directions above for the macaron shells, sifting the cranberry powder into the dry ingredients and adding a couple of drops of red food coloring to the meringue to heighten the pink color.
This recipe is enough cream to fill one set/recipe of shells.
8 ½ oz (250 g) mascarpone, drained
1 oz (30 g) fresh goat cheese, drained
2 Tbs (30 g) superfine sugar (I used about 1 ½ Tbs sugar so it wasn't too sweet as I would be adding chocolate or jam)
½ tsp vanilla
For the Zebra Macarons filling:
Melted semisweet chocolate cooled
For the Pink Flamingo Macarons filling:
A heaping tablespoon or two of Cherry jam or jelly
It is best to have the mascarpone and the goat cheese almost at room temperature so they are creamy. Drain either or both in a colander over a bowl if necessary.
Place the mascarpone, the goat cheese, the sugar and the vanilla in a bowl and beat with an electric beater on low or with a wooden spoon until smooth, creamy, a little fluffed up and well combined. Spread the cream out and place a few tablespoons of either the melted chocolate or cherry jam here and there on top of it. Using a sharp knife or spoon cut the chocolate or jam into the cream just giving it a swirl effect. Carefully spoon into a pastry bag with a round or star tip so it doesn't blend more and pipe a dollop onto the bottom shell of each pair of shells. Sandwich closed. You can also just use a teaspoon.
55 comments:
- The Cooking Ninja said...
Love your play mobil pics. Brilliant ;)
- June 16, 2010 at 1:05 AM
- Jamie said...
@The Cooking Ninja: Thanks, Pam, that was the most fun we had all day!
- June 16, 2010 at 1:09 AM
- Debugcooking said...
Jamie..simply brilliant..Love them..you are a wild child sweetheart..it shows!
- June 16, 2010 at 1:11 AM
- MeetaK said...
You remain the elegant Mac Queen my sweet. It takes a real Queen to show courage and you have. I think they look wonderful! You know you are my idol and you can nit-pick my hair anytime! LOL!
- June 16, 2010 at 1:15 AM
- Jamie said...
@MeetaK: ROTFL!!!!
- June 16, 2010 at 1:16 AM
- sunita said...
Jamie, whoever says that they always manage to dish out the perfect recipe without a single failure, is surely lying. I am loving the combination of flavours here.
- June 16, 2010 at 1:47 AM
- sarah said...
all I can say is that I wish I was as imperfect as you :-)
- June 16, 2010 at 2:38 AM
- Happy Cook said...
I love that zebra macaron, now why i didn't think about jungle around ... no vision for things like that for me :-(
- June 16, 2010 at 2:48 AM
- Ken said...
The story telling and honesty of your post is beyond what a "perfect" mac can show. I personally love macs that don't turned out perfectly. This way I can eat them without thinking that I have to save them for photography. Yum I say, yum!
- June 16, 2010 at 3:46 AM
- Mardi @eatlivetravelwrite said...
Seriously? They're hardly a "failure" Indeed, if a novice mac maker were to produce these, I am sure they would be over the moon at how lovely they are (and taste!)
You can totally ignore me, since I am the person who unashamedly posts all her mac failures (but then again I am not the Mac Queen thank goodness - too much pressure!!) but THANK YOU for showing that even people who normally have FAB macs have their off days! But please don't call them a failure. They might get a complex!
- June 16, 2010 at 3:46 AM
- Jamie said...
@Ken: Yum is right and I can honestly say that these macs were gobbled down faster than the prettiest I've made!
@Mardi: I LOVE you mac posts and yes especially your Mac Failure posts! They do warm my heart with their humor and honesty. xo
- June 16, 2010 at 3:52 AM
- Mardi @eatlivetravelwrite said...
Now see I REALLY think that onetime we should post pics of our most awful mac failures - that would be fun(ny!)!
- June 16, 2010 at 3:53 AM
- Barbara said...
The pink flamingo ones look really pretty.
- June 16, 2010 at 4:19 AM
- Deeba PAB said...
ROFL sistah! Bug ugly they are not, precious they certainly are! You know I love the first picture... ...'you didn't burn the beer'! Teehee... how nice life is! You are still the ruling Mac Queen dahlin', and even the odd failure won't knock the crown! Even the Queen Of England didn't get fined for not wearing a seat belt. The rules are different for Queens!! xoxox
- June 16, 2010 at 4:24 AM
- Deeba PAB said...
O BTW... I want cranberry powder too... pout!
- June 16, 2010 at 4:24 AM
- catty said...
Your little blog is no showcase for the stunning? Are you KIDDING ME? everything you bake and cook looks deliriously delicious and you blog makes me drool... gorgeous macs, I'd love to try a zebra one one day! :)
- June 16, 2010 at 5:04 AM
- Rosa's Yummy Yums said...
Cranberry powder, that's interesting! Two wonderful recxipes! I love the presentation...
- June 16, 2010 at 5:06 AM
- Jamie said...
@catty: I just burst out laughing! Thanks for that, funny you!
@Rosa: I have to find more cranberry powder. Found it in a health food store but they've sold out and I've not seen it since. Made the mac shells taste like strawberry!
- June 16, 2010 at 5:10 AM
- Barbara Bakes said...
They may be slightly deformed, but they are certainly decked out in their finest and looking wildly delicious. Long live the Queen.
- June 16, 2010 at 5:25 AM
- Jamie said...
@Barbara Bakes: (nodding head and doing the Queen's wave....dahling)
- June 16, 2010 at 5:27 AM
- Lorraine @NotQuiteNigella said...
Darling you see I do think you are Sheba Queen of the Jungle. You're fearless and that's why we love you!
- June 16, 2010 at 5:35 AM
- Jamie said...
@Lorraine LOL! Okay, will slip back into my leopard skin bikini....
- June 16, 2010 at 5:39 AM
- Cathy said...
Macs are such temperamental little sweets and it's nice to know that I'm not the only one with occasional mishaps.
Your flamingos and zebras are beautiful, Jamie. I've never heard of cranberry powder. It produces such a beautiful pink color.
- June 16, 2010 at 5:43 AM
- Ciao Chow Linda said...
I give you kudos for trying. I still haven't been brave enough to make macarons. And your photos are fabulous.
- June 16, 2010 at 5:57 AM
- Lora said...
First of all, that old Schlitz ad is hilarious. I love your writing and your honesty. It give macminions like me hope and encouragement.
Regardless, I agree with Mardi, I would have been thrilled to turn out macs like these when I first started.
- June 16, 2010 at 6:06 AM
- A_and_N said...
Love the zebra macarons! I failed so miserably at making macarons. Gotto give them a try again!
- June 16, 2010 at 6:09 AM
- Pink Little Cake said...
My goodness, I want to eat a pink flaming right now.
- June 16, 2010 at 6:25 AM
- Jeanne @ CookSister! said...
Successes... failures... cooking is a journey, not a destination!! At least you got out there and tried your jungle macarons - I (on the other hand) have not yet worked up the courage to try them! I am a consumer rather than a producer ;-) Love the sound of the cranberry/strawberry ones!
- June 16, 2010 at 6:36 AM
- Katharine @ agirlinmadrid.com said...
They look absolutely lovely. Rustic is always more real, authentic and inviting than the perfectly uniform of anything. You are such a gem!
- June 16, 2010 at 6:45 AM
- Heavenly Housewife said...
Lovely macs. I've taken a little break with mine, it just got too frustrating. No matter how I tried I couldn't make a great mac. Then I got to ask a real pastry chef about it and he said that even his didn't always turn out right. Thats when i realized i don't need to keep beating myself up about it.
I like eating laduree much more than I like making them, still, I'll be back daaaaaahing.
*kisses* HH
- June 16, 2010 at 6:53 AM
- The Duo Dishes said...
Thanks for sharing these! There will be failures no matter how hrd you try. 'Tis life! Lucky for you, they were still edible. :)
- June 16, 2010 at 6:55 AM
- sasasunakku said...
Leopard skin bikini? Pics please! ;P I think failures are as interesting as wins - it's the story that counts for me and you can always learn from where others think they went wrong.
- June 16, 2010 at 7:10 AM
- Jamie said...
@Cathy: Waiting for more of your perfect macs for mactweets!
@Lora: Ah, yes, the problem is these are not my first macs!
@Jeanne Cooksister: we need a Spicy Macaron Making Weekend!
@Deeba: You kill me! The Queen wearing a seatbelt! LOL!
@HH: Ah dahling, you make such lovely macs! And yes now I remember that it was you who said that about the chef. Whew! Glad even the pros mess up! xo
@Duo Dishes: Yep and thanks!
@sasasunakku: Ooh don't think anyone would want to see a pic of that ;-)
- June 16, 2010 at 7:29 AM
- shaz said...
LOved, loved, loved all the pics Jamie. So glad you decided to post, and they still look so pretty even if feetless :)
On to the next Mactweets ride, O Queen.
- June 16, 2010 at 7:33 AM
- elra said...
Such a delicious treats Jaime. Haven't made it since a while.
- June 16, 2010 at 8:16 AM
- Vivian said...
Jamie these are lovely! I love how you staged a jungle scene with Lego's. As my husband would say when I have a failed batch "Ain't nothing wrong with these!" All while he was popping mac shells into his mouth :)
- June 16, 2010 at 11:11 AM
- Jamie said...
@Vivian: I'd like your husband! My "assistant" Mathilde thought I was nuts when I asked her to help me dig through the huge box of Legos to look for jungle pieces! Was fun!
- June 16, 2010 at 11:17 AM
- Mary said...
Just to let you know you're miles ahead of me, cause your macarons look wonderful to me. I do report failures and bad recipes although I try to be gentle with myself and others when I do so. Now to the meat of my response. Sheena's fella needs to spend more time in the gym. Times have really changed :-).
- June 16, 2010 at 11:22 AM
- Jamie said...
@Mary: I did see what you may have considered a "failure" on your blog today but I think it was more a matter of taste cause everything on your blog is always fantastic and mouth watering.
And ROTFL!!! Funny you are!
- June 16, 2010 at 11:29 AM
- Ana Powell said...
Lovely post.
Always so perfect and delicious too ♥
- June 16, 2010 at 12:49 PM
- Bonnie said...
The taste is the most important thing. I've bookmarked the recipe. They do look lovely and we all have failures. Most of us just won't admit them.
- June 16, 2010 at 1:00 PM
- Nicisme said...
Those are awesome as usual! Love the pink ones most of all.
- June 16, 2010 at 1:02 PM
- Snooky doodle said...
wow these macaroons are spectacular :)
- June 16, 2010 at 1:56 PM
- Heather Davis said...
Now that's the attitude of a formidable member of the new & improved cooking spice girls. You go girl! However, they look pretty good to me. As a MacQueen I think you have quite high expectations but to the novice they look amazing.
- June 16, 2010 at 2:25 PM
- lisaiscooking said...
I'm having my fair share of failures lately! Your pink flamingos sound fantastic. I have to find some cranberry powder now.
- June 16, 2010 at 3:56 PM
- Lisa said...
Jamie..I'm so bummed I had to skip this Mac Attack because I had these black and white zebra macs planned, which I had succeeded with before(shocking lol). In any event, this line resonated with me but when one is a food blogger and the failure is in the kitchen and (worse) we are tight with posting time, misery sets in. OH, do I know that feeling all too well! the last two months have been a mess - in the kitchen and personally (or to put it in a better way, life affects what you do in the kitchen)!
I think your macs turned out gorgeous! I'm not seeing what you felt was failure aesthetically, at all! The flavors and brownie like center sound so luscious, as does the cranberry masquerading as strawberry :)
- June 16, 2010 at 7:39 PM
- Ivy said...
I've had my share of failures in a lot of recipes but then that's how we learn. I have never maked macarons and may be I shall try making them one day. I've never heard of cranberry powder before. Is there a substitute?
- June 16, 2010 at 7:44 PM
- tasteofbeirut said...
They look fantastic to me; am I missing something? love these flavors too!
- June 16, 2010 at 9:44 PM
- Jamie said...
@Ivy - I always use the same basic macarons recipe (which usually works!) and added cranberry powder as I had some. You can add any flavoring as long as it is in powder form. Dried fruit ground into powder works as does natural teas/infusions made with flowders, fruit, leaves.
Ken of Hungry Rabbit gave me this link: https://www.nutrifruit.com/index.php a bit pricy but interesting.
- June 16, 2010 at 10:09 PM
- Jamie said...
Thanks to all the very nice, generous comments! I love seeing all of you here! Thanks a million for stopping by (Taste of Beirut, Lisa, Lisa, Ivy, Heather, Nic, Bonnie, all of you!)
- June 16, 2010 at 10:12 PM
- Sarah, Maison Cupcake said...
Ha, ha you've really tickled me this morning! I love your picture with the playmobil!
Marscapone filling with goats cheese sounds truly divine and did I read somewhere about cranberry powder? Another ingredient to add to my "to find" list!
Incidentally we are just discovering playmobil in our house, Ted has a shiny new ambulance to play with and he loves it.
- June 16, 2010 at 11:59 PM
- Jamie said...
@Sarah, Maison Cupcake: Ha Ha! Think I need to organize a food blogger Lego play session at my house! If I hadn't been so darn late with my mactweets post I could've spent more time perfecting the scene. Go Ted! Was that his birthday pres?
- June 17, 2010 at 12:04 AM
- RamblingTart said...
Oh Jamie, you're the best. "Bug-ugly" - that'll have be grinning all day today. :-) I love that you messed up and it ended up delicious anyways. :-) Hope you have a SPLENDID day. :-)
- June 17, 2010 at 10:39 AM
- asiangrrl said...
Jamie, I don't see anything wrong with the macs you posted, but then again, I am not a cook! I like seeing Jamie unplugged because it makes your stories all the more vivid and fun to read. Besides, they tasted fabulous, and that's all that matters!
- June 21, 2010 at 12:53 AM
- Sophie said...
I think that these macarons look so pretty!! oooh yes!!
I also love your playmobil pics!! hahahahaha,..very funny!
- June 21, 2010 at 1:04 AM


text:
Wednesday, August 27, 2014
The 2014 football season kicks into high gear with a full slate of games on Friday night, Aug. 29.
Everybodys playing.
Timberland will host an angry Hanahan Hawks team that lost a heartbreaker to James Island in Week 0.
Cross welcomes defending Class A state champions Hunter-Kinard-Tyler to Ravenell Stadium.
St. Johns gets its SCISA 8-Man Football seaon rolling against defending Region 1 champs James Island Christian.
And the Berkeley Stags look to go 2-0 on the young season and end a three-game losing streak against Stratford at Bonner Stadium in Moncks Corner.
The Stags last tasted victory against the Knights 42-28, to open the 2010 season, Jerry Browns final season at Berkeley.
While Berkeley had won two straight at that point, including during the 2009 state title run, the Knights had the Stags number for much of the Jerry Brown era.
Stratford has won three in a row since, and 13 of 16 in the series after last seasons 29-10 victory. The Knights lead 20-10 going back to 1984.
Its always been competitive, Knights Coach Joe Marion said. A lot of the games have been extremely close.
In Week Zero, the Stags won their first season opener under Jeff Cruce and hope to keep the momentum going with a streak-ending win over the Knights.
We have to tackle better on defense, Cruce said. Our offense played well. We executed well, but we have to continue to work on fundamentals on both sides of the ball.
Cruce said Stratford will be tough: Stratford has beaten us a few times over the last few years and have great senior leadership and are well coached. They have a solid quarterback who can throw the ball. We have to play better than we played last week and that includes better execution on both offense and defense.
This will be an exciting ball game as it always is when Berkeley plays Stratford.
The game is Stratfords first without longtime coach Ray Stackley in nearly 30 years.
Timberland looks to get its season off on the right foot against former Class AA foe Hanahan.
Coach Art Craig is looking to better prepare his team for the playoffs by scheduling tougher pre-region competition. Timberland has scheduled Hanahan, Crestwood, Cross, Bishop England and Berkeley in its first five games, which include three former state champs, and the Battling Bishops, two-time Class AA champs.
Hanahan always presents a challenge, Craig said. They are a solid team and we have to come in and play our style of football if we look to compete against them.
We have to minimize our mistakes and control the tempo of the game.
Cross Coach Shaun Wright went and scheduled the defending Class A state champions in Hunter-Kinard-Tyler in the Trojan home opener.
Its all about getting ready for the region and the playoffs, Wright said. Id rather be 2-4 against good competition than 4-2 against weaker opponents.
Cross finished with a 6-6 record in 2013.
Wright said his program has had to deal with small school issues.
As a whole we are a month behind in terms of team building, conditioning and building overall depth needed to compete at a level we need to compete at, he said. We have several kids who will have to play out of necessity that just came out on the first day of school.
That might have been how the game was played back in the day, Wright added, but these days football is a year-round sport.
We are a marked program, he said.
The John McCall era officially begins at St. Johns Christian Academy this week against defending region champion James Island Christian.
McCall replaced Matt Gilbert. SJCA finished a disappointing 3-7 in 2013 and missed the playoffs one year after playing for the SCISA 8-Man Football state championship in 2012.
McCall said his team has invested the sweat equity over the summer months to prepare for the upcoming season.
Ive been really pleased with the teams effort this summer, he said. This is James Island Christian, defending region champs, so we have to be ready.
McCall hadnt decided on a quarterback, letting returning starter Dustin Parsons and Faith Christian transfer Josh Carter battle it out in summer practice. McCall did say if one wasnt the starter, hed be playing in another position on offense.
Josh may be the fastest player on the team and Dustin is tall, quick and has great hands. These two guys will be on the field somewhere, whether at quarterback, or wide receiver, or runningback.
Kickoff for all games is at 7:30 p.m.
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subset: commoncrawl


text:
|52 posts found
Novice Member
Joined: 6/23/08
PlaneShift Game Rules and Policies (specifically [GAME Policy 11] Spoilers and Walkthroughs last edited on June 08, 2008) clearly states that:
Posting walkthroughs and spoilers in password-free sites or forum threads is against the rules. Players should keep in mind that if they wish to share information they have gathered they should do so in-game and only through private channels or password protected sites.
This Tips and Tricks Forum on PSDE.DE is filled with numerous spoilers, many of which are specifically tagged as "[SPOILER]" in the thread title. Such threads usually contain either exact phrases to say to NPCs in order to advance in quests or complete quest solutions. All PSDE.DE administrators and moderators are well aware of it and even encourage it. Many of the participants are regular posters on the official PlaneShift forum.
Some of their screenshots in the Screenshot section contain a "bird's eye view" type of screenshots, which, according to PlaneShift rules and policies, are "spoilers" because they resemble maps, and posting maps is "against the rules".
Here is an example of a Forum Thread from the official PlaneShift forum to illustrate the above:
How to zoom the camera out to see entire map in one screen?
These are a couple of replies he received:
You can make your own maps and ask about the technical things required to do so, but please avoid posting them here or any other public site. It's considered a spoiler. Please edit your post to remove that pic. Thanks.
Thanks for removing the map. It was an old one and it sprung a nice walk down memory lane so I guess it wasn't that bad to have it up for a few minutes. We just need to avoid spoilers.
While they do state that they are not responsible for and cannot control the content of the unofficial sites, they are, in fact, responsible for what links they officially post on their main website, especially after being made aware of linking to a password-free site that is breaking the rules by posting spoilers. These links have been manually added by the website administrator and PlaneShift project leader Luca "Talad" Pancallo.
This is a screenshot of the linking page just in case:
Are Luca Pancallo and the rest of the PlaneShift staff "liable to official actions stated in Game Sanctions" for linking to a password-free website and forum containing major "spoilers"? Why haven't they faced any "official actions", as they should have, and why haven't they stopped linking to such a website? They are, in fact, breaking their own rules and policies by knowingly continuing to link to such a website, even after being made well aware of its content, therefore, officially giving it support.
Any subsequent mention of the problem on the official PlaneShift forum is typically censored by the staff, who hope that the issue is going to go away, if people can't discuss it. The threads or posts concerning the problem or containing PSDE.DE URL in them are usually deleted (because it's a "spoiler") and nothing is being done by them to either ask the Germain PlaneShift community to remove the spoilers or to stop linking to them from the official PlaneShift website. The same regular posters, who continue posting spoilers on the German PlaneShift community site, also continue posting on the official PlaneShift forum without facing any "official actions" or even a warning.
PlaneShift staff is well aware that the German PlaneShift community helps increase PlaneShift's popularity and is one of the sources for potential players, not to mention the obvious link and traffic exchange. They also provide one of the mirrors for downloading the game itself. Obviously, they don't want to ruin a relationship with them, so much that they are ready to disregard their own rules and policies, while continuing to censor any "spoilers" from the main forum, warning and threatening anyone who does post them with "official actions", and trying to insult anyone who chooses to post them on independent sites, such as The Linux Game Tome.
I wanted other people to be aware of the obvious dishonesty, lack of integrity, and plain hypocrisy of the PlaneShift development and staff team. Since the PSDE.DE link has not been removed from the official site, then at least many should now be aware of where to find the "spoilers", something that the PlaneShift team is terrified of (unless they think they benefit from traffic exchange). If it is officially linked to from the main website and they are aware of the linked site's contents, it must be ok to post the link anywhere. It's ok to break and disregard PlaneShift's policies, since its staff, including their project leader, break and disregard them too. This is also a thread/post that they are powerless to delete. Even though the site and forum are in German, it is easy enough to find quest solutions you're looking for, since the quest names and exact phrases to say to NPCs are in English, just as the game itself. One can also use automatic translators, such as Google Language Tools on the entire site.
That is if you are still playing this "game" at all. I don't.
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I don't think you should stop playing because you disagree with how the devs do business (since it's free). i've made it pretty obvious that I don't like a lot of the crap that happens, but I still play and think it's a fun game.
spoilers are meh. There have been other websites where this has been an issue and things were changed pretty quickly. The german community hasn't really done anything wrong and they've done a lot for players, so I'm not complaining if they haven't been punished.
Novice Member
Joined: 6/23/08
Originally posted by pstruth
Unless breaking your own rules and policies became a style of "business", I wouldn't call it a "business" at all. They're breaking their own policies, while trying to enforce those policies on many others and censor/delete any posts that bring up the issue. That's not a "business" but a "business failure". By continuing to play this game, I would be supporting their hypocrisy, dishonesty and lack of integrity, and I refuse to do that.
I've seen you complain about a lot of things in this game. I've also seen you turn around and beg forgiveness. This post isn't about those issues.
Originally posted by pstruth
Just like the German PlaneShift community and "spoilers" thread starter, I think people should be able to discuss spoilers with the "[SPOILER]" tags on the official forum. This isn't about "punishing" German PlaneShift community but about PlaneShift staff following their own policy when they expect others to follow it. I didn't want to be a part of the environment where the main developer and staff team are breaking their own policy, playing favorites and only enforcing their policy on the newcomers, who haven't yet "done a lot for players".
I think you drastically misunderstood what I said.
As for things changing "pretty quickly", the PlaneShift staff have been made well aware of the problem since April 27, 2008, provided that they honestly didn't know about it prior to that. It's June 24, 2008 now.
Originally posted by UtMoon
I wasn't looking for a response, only for people to read it and since the number of views is increasing, that is all that matters.
I don't play this "game" anymore but that is irrelevant to the fact that PlaneShift developers and staff (some of which doesn't even develop the game) are not following their own policies. Following your own policy would be an "improvement". It also doesn't mean I can't share my experience and observations with others.
Have a nice day too, everyone.
Taken from the PlaneShift thread:
Disclaimer: Following post contains my personal opinion and nothing else.
*heavy sarcasm in a deadpan voice* Yes, terrible things are going on here. I think I will go on a crusade to ban the entire German community. Thank you for pointing out these grievous crimes. The lack of integrity is nearly blinding. The dishonesty sickens my to my stomach. The hypocrisy is astounding. Keep up the good work and be sure to kick the cane out from under any J-walking grannies you see.
I changed my mind. PlaneShift is not worth the time.
PlaneShift Developer
Joined: 12/18/07
Every book is the bible, and every written word is blasphemy against the human spirit.
This topic, like many others is being blown out of proportion. It is tiring to be held to some subjective definition of "integrity" by folks who clearly have some anger toward the project.
There is little merit in the arguments of Kordo, this if furthered by his or her overt attempts at anonymity both on this forum and originally on our forum.
Anyone can be a troll via a proxy and say whatever they want.
What I would like people to be able to see is that developers of PlaneShift must work against complaints of this nature and it takes time away from building the game.
We don't have budget or sufficient volunteers for an extensive PR department, so when someone slams the game or the integrity of the people who give countless hours of their free time to the game that seems to be the only impression that is left in places like mmorpg.com or tlgt.
One may think they are crusaders for truth and in some cases be well intentioned but the net result is a smear that ps can hardly afford the time to defend itself against.
Happy gaming.
There's a bit of wisdom, "treat others as you wish to be treated". The PS devs are judged more by their own behavior than by the random posts of trolls.
UtMoon could have posted something like this:
"I'm very sorry that you feel we've been unfair. We've been aware of the spoilers for a while now and we're actually working behind the scenes to fix the problem. Thank you for your concern."
Nothing else would need to be said.
Smile. Say thank you. Practice a little humility. Be nice. It will pay off for you in the long run, even though you won't have the satisfaction of flaming people who you feel are trolling you. Not only would UtMoon haved saved much of his precious time, but he would have made himself look better.
And yes, I'm telling you to lie. I'm telling you to pretend to care and act as if you aren't upset and offended. It works.
PlaneShift Developer
Joined: 12/18/07
Every book is the bible, and every written word is blasphemy against the human spirit.
/me reads pstruth's post before responding.
Yes you are right we will work to do exactly what you have suggested in future posts. Your wisdom and tolerance exhibited here and elsewhere are a lesson to us all and I thank you for the many constructive posts you have made.
By George I think he's got it!
Originally posted by pstruth
Naw, Tuxide, he gets it.
I changed my mind. PlaneShift is not worth the time.
The PlaneShift 'team' and 'staff' do not have the ability to change the website, nor are any of them guilty of Kordo's blanket statement of "dishonesty, lack of integrity, and plain hypocrisy". Many are my close friends, and this thread has insulted and slandered them without a basis.
I have asked in a nicely worded report, a post, and in a PM to the mods that the offending comments be removed, with each comment outlined. A week has passed. The offending comments were not removed, my post was deleted in entirety (including the parts that defended PS and its team against unfounded claims of dishonesty) and I was issued a warning for breaking forum rules in the category of ' Other' for posting an issue with the moderation of this forum (for asking publicly that the offending remarks be removed).
For those of you who have not read the MMORPG forum rules: www.mmorpg.com/disclaimers.cfm#conduct You will note that not a single rule is violated by this or any post that asks a Mod publicly to remove a slanderous remark made by another. If you read the Flaming and Personal Attacks rules, you will clearly see that Kordo has violated these rule on more than one occasion in both of his posts. His post is rude, hostile, and contains a clear personal attack in this and other statements:
"I wanted other people to be aware of the obvious dishonesty, lack of integrity, and plain hypocrisy of the PlaneShift development and staff team."
If unfounded attacks like this are allowed to remain, it will only cause more hostility from the good folks of PlaneShift. Why would we continue to come to a place where we get constantly and maliciously spit upon, and it is allowed?
For the record, this post is not in regards the warning I received. It is a statement of disappointment and outrage that I feel in that I have given information that proves comments made by another poster are hostile and unfounded attacks, and nothing has been done about it.
I await my second warning or ban in the category of 'Other' for the non-existent rule of publicly posting "having an issue with forum moderation". If the slanderous attacks on my friends are removed, it will be well worth it. If they are not removed, please make my ban permanent. I'll have no further use for this forum.
I changed my mind. PlaneShift is not worth the time.
Novice Member
Joined: 7/02/08
I don't agree with the premise of the original post. But sometimes it is better to just say nothing at all.
Apprentice Member
Joined: 7/22/04
Have to say - after reading the original drama post, I chalked it all up to a former player with a grudge, trying to get even.
That is until I read the replies from the several staff members of this game. I've played a LOT of games in my time, but I've never seen staff from any of those games come running like a bunch of children to argue a post that really does not do a single bit of damage to the game's reputation at all. What damages the game's reputation are the staff fighting on an MMPORPG user review site over ONE random post that has absolutely nothing to do with game playability what-so-ever.
As some other posters have said, staffers could have read and replied professionally, or not at all. This is what good gaming staff does folks. You don't see Blizzard staff, or Turbine Staff duking it out verbally on their forum or any other forums. And I really don't care what anyone thinks of either of those companies, it's the point behind the sentence that I'm getting at.
I'd have to say that I won't be trying this game at all, not because I think the game may suck, but because if I ever run into trouble with the game and need to speak to staff about it - I now see what I can count on being treated like. Take a lesson from games like Astonia III - bad staff = lots of bad reviews and NO gamers. You guys need to hold your tongues or learn to speak professionally, remembering who and what you represent.
In the mean time - good luck.
Novice Member
Joined: 7/02/08
You are really defensive Tuxide. The fact is you don't know that anything you claim is true. In fact, it may be a red herring.
Originally posted by XEyeSpyX
On the first count, you were right. He is exactly what you said. On yout other points, you missed the point of his post completely. He was personally attacking the people working on the game with dishonest intentions and misleading information. That is illegal where I come from. Apparently not here.
Your last point makes no sense, unless you mean by "running into trouble" you mean trolling, insulting people, breaking rules, or whatever. Any responses here were made against an aggressive assailant. You will find that the people working on the game will bend over backwards to help players in 'trouble'. I personally know of one Dev who got very little sleep for days just to be online to help new players out of the tutorial while a bug was fixed.
Ask around how bad trolling is in the game, and you will see how hard our GMs work to keep the environment clean and friendly. In fact, somethingawful is doing their roulette on PlaneShift right now, and so far they have not been able to get their foot in the door in any major way. From what I have seen, we have been pulling better (friendlier too) pranks on them than they have on us. Which is disappointing in a way, as some of us (I included) were looking forward to a funny article. I got to see the complete logs of the guys who pranked one of their members (the one who was lead around by the nose for several hours). Funny as all get out.
Anyways, believe what you will believe. Don't play the game for whatever reason you don't want to. But make sure you are informed.
We are all unpaid volunteers that have other jobs in real life, and sacrifice a great deal of sleep and time to work on this project. The game makes $0 income. There are no adds hidden anywhere. There are no hidden costs ever. The game will never 'go public' and start charging. Anyone can take the code and make their own game any time they want. Ya, that is a game filled with terrible Devs and underhanded intentions worth attacking.
*ps, MMORPG staff, I am still waiting for those insulting, flaming, and false remarks to be removed from the OP. I am not a dishonest person and do not lack integrity.
I changed my mind. PlaneShift is not worth the time.


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Hilbert Students Named as Outstanding Leaders
- Release Date:
- December 5, 2012
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HAMBURG, N.Y. – Each year Hilbert College selects students based on the criteria of scholarship, participation and leadership, citizenship and service, and potential for future achievement for recognition in the Who's Who among Students in American Universities and Colleges.
A total of 58 Hilbert students received this year's recognition. Honorees for 2013 are:
Marylynn Aaron of Ransomville; Amanda Alba of Hamburg; Hanah Ali of Orchard Park; Andrew Besch of Elma; Ashley Blahowicz of Hamburg; Nicole Blair of Hamburg; Jennifer Brock of North Tonawanda; Michael Cavanagh of Orchard Park; Adam Clabo of North Tonawanda; Shannon Connor of Amherst; Scott Cvetkovski of Cheektowaga; Chad Damiani of Tonawanda; Maria DelMonaco of Orchard Park; Dana Dequaine of Attica; Renae Fraser of N Collins; Gina Gemmati of Buffalo; Joseph Gioele of Tonawanda; Stacey Gura of Lake View; Amber Grosch of Depew; Cameron Haag of Amherst; Cherie Haas of Warsaw; Anna Hartloff of Lake View; Jonathan Hulbert of Frewsburg; Kelly Jablonicky of Orchard Park; Caitlyn Jacob of Derby; Megan Jarecki of Glenwood; Jason Klosterman of Tonawanda; LeeAnn Klug of Hamburg; James Knapp of Lockport; Rachel Kwiatkowski of West Seneca; Erica Laduca of Rochester; Joshua Lanphear of Lake View; Stephen Lee of Fort Irwin, CA; Justin Longhi of Kersey, PA; Sherita Lowe of Buffalo; Jerrell Mason of Buffalo; Lisa Mast of Elma; Katrina Matthewson of East Aurora; Daniel McFarland of Lancaster; Nicole Meldrum of Kenmore; Jessica Morey of Buffalo; Katie Newton of Batavia; Annilee Obrochta of Angola; Shane Olivieri of Hamburg; Nina Pierino of Chaffee; Ashley Pognant of Cheektowaga; Emili Ripley of Batavia; Marjorie Sanders of Blasdell; Shirleen Schlemmer of Lancaster; Amy Setlock of Lancaster; Jacob Smaczniak of Lancaster; Stephanie Smith of Hamburg; Rebecca Sutton of Eden; Corrie Thoman of Lockport; Laura Vidales of Cheektowaga; Jaymison Walter of Alden; Anna Wojnerowicz of Lockport; Robert Zielinski of Buffalo.
Students from more than 2,300 higher education institutions are represented in the annual directory, which was first published in 1934.
Hilbert College, located in suburban Hamburg, N.Y., south of Buffalo, is a private four-year college founded in 1957 in the Catholic Franciscan tradition. With nearly 1,100 students, Hilbert is a dynamic Western New York college that offers career-focused majors, including one of the top criminal justice programs in the region, and more than 50 minors and concentrations. The college's engaging, student-centered campus community offers numerous leadership, internship, and service learning opportunities from which students launch successful careers while making positive changes in their communities. The Hilbert Blueprint promotes a well-rounded student experience over four years – starting with the Foundations Seminar in the freshman year, followed by Sophomore Service, Junior Symposium, and culminating with the Senior Capstone. Hilbert has expanded its academic offerings with the college's first graduate programs and new Accelerated Degree Programs geared to adult learners.
Upcoming Events
- First Year Student Orientation
- Aug 14, 2015
- Summer Session A2 Ends
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- First Year Student Orientation
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Wednesday, May 15, 2013
The final roster is still coming together for the Goose Creek Post 166 baseball team but is moving closer to being completed as the local club prepares to open the season.
Post 166, under new coach Dave Holt, begins the season Monday, May 20 at Hilton Head. The game kicks off the League 1 slate for both squads.
"We're still up against spring football a little bit," Holt said. "There's a lot of football practice going on. Once we get past that, I think we'll be fine. By the time we play on Memorial Day we ought to be rocking and rolling."
Post 166 hosts West Ashley to begin the home slate on May 27.
The pitching staff figures to anchor Post 166, especially early in the season. Ace pitcher Zach Lavery (Citadel) is back after going 6-0 with a 1.70 earned run average. He struck out 59 batters in 46-plus innings. Cody Smith (GCHS) and Tyler Rio (GCHS) are back too after winning four games each last summer.
Zack Wimmer (Citadel) is also part of the stout pitching staff along with Austin Timm (Cane Bay) and southpaw Eddie Hiott (Stratford).
Last season, Post 166 finished 25-9 and placed third in the state tournament.
Holt was a Post 166 assistant two seasons ago when many of these current hurlers were younger. That team was 23-13 and finished fifth in the state.
"They look like they're going to be leading the ball club," Holt said. "They were all there when I was there before. They've all developed well."
Offensively, Wimmer is the top player returning. The infielder/pitcher batted .384 and drove in 39 runs. Lavery was a strong performer at the plate in 2012 also, hitting .341 with 16 stolen bases and 25 RBIs. Outfielder Taylor Morrison (Stratford) figures to be among the team's most productive offensive players also.
After the season opener, Post 166 will take part in Florence's Memorial Day weekend tournament May 24-26.
In addition to Hilton Head and West Ashley, Beaufort and Moncks Corner are League 1 foes.
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HOWEY-IN-THE-HILLS, Fla. — The nationally third-ranked USC Aiken men's golf team qualified for the NCAA Division II Men's Golf Championship with a seventh-place finish in the South/Southeast Regional. Thanks to that showing at the par-72, 6,928-yard El Campeon golf course at the Mission Inn Resort & Club, USCA will make its 17th appearance in the Men's Golf Championship – which will be held from May 20-24 in Hershey, Pa.
The Pacers concluded the regional with a three-round team score of 891 (295-303-293). National No. 1 Nova Southeastern (287-284-284–855) claimed top team honors, led by Ben Taylor (70-71-69–210) who held off teammate Ricardo Celia (69-72-70–211) for medalist honors.
USCA was led by JP Solis, who finished tied for fourth at 1-under (72-70-73–215). The top-5 finish was the second of the year for Solis.
Mark Dickson put together the round of the day for the Pacers, carding a 69 to finish the regional tied for 21st at 222 (76-77-69). Taylor Welborn (81-76-75–232), Hayden Letien (77-80-76–233) and Matt Atkins (70-82-83–235) were the other Pacers to score in the regional.
The Men's Golf Championship will be played at the par-71, 7,061-yard East Course at the Hershey Country Club and will feature 20 teams and eight individuals. It will begin with 54 holes of stroke play. After that, an individual champion will be declared.
The top eight teams will then be put into brackets based on the 54-hole scores and move on to match play. Winning teams will advance to the semifinals and subsequently the finals.
JP. Solis 72-70-73–215
Mark Dickson 76-77-69–222
Taylor Welborn 81-76-75–232
Hayden Letien 77-80-76–233
Matt Atkins 70-82-83–235
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Over the weekend a woman filed an assault report with the Clayton Police Department.
Officer Randall S. McGillvary was called to the P.D. to take the report.
When he arrived at the office, Skye Griffith told him that she wanted to make a report against her former roommate, Marissa Marris.
Griffith said that they were at Marissa's father's house when Marissa yelled at one of her (Griffith) children. Griffith stated that when she told Marris that there was no reason to take it out on the children Marris came at her from across the room, punching her in the head and face.
Griffith stated that the assault took place in front of 5 minor children. Griffith then said that she took 3 of the children and started walking towards the police department.
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DHS was notified and interviewed the children.
Marris was taken into custody and transported to Pushmataha County Jail. Marris is being charged with Assault and Battery - General.
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Courses: Themes in the Anthropology of Religion (ANTHH155B01)
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At DSPT, you can earn two Masters degrees (MA Philosophy/MA Theology) with the completion of a single thesis. Several concentrations are available, including Thomistic Studies and Religion & the Arts.
This concentration emphasizes the Christian tradition of virtue ethics, as rooted in the thought of St. Thomas Aquinas. Faculty expertise also allows for comparative and interdisciplinary study, such as in Christian and Islamic ethics.
This class is designed to present a survey of some of the twentieth-century Thomists, and examine the development of the thought of St. Thomas in dialogue with the challenges of modernity and the problems of contemporary society.
Students develop an understanding of religious art as the key to a deeper understanding of theology. Students are offered a multidimensional approach to understanding religious themes in all expressions of art.


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Saturday, August 13, 2011
Shadows amid the starkness of pure black and white, moody and ethereal; mystery fills the empty spaces, statements clear and honest fill in the blanks. Sharp lines drawn across faces and bare torsos like the scratch of a stick pulled across the damp sand, withered and wrinkled, each deep, shadowed crease speaking years of experience; eyes burning out of the glossy surface, admitting so many secrets, hiding so many more. Black melting into gray, something ominous, sinister oozes out of each photo, emotions raw, almost palpable, a persona created from an idea, a vision. Or colors both sharp and hazy at once, rich hues of feminine pink, gold and orange of sunsets and dirt, the blues of skies both limpid and stormy. Colors emotional, sensational, creating a fairytale land of objects both living and not that feed my soul and nourish my imagination, forcing me to feel and think, inspiring me, urging me to create. Breathtaking images of life captured in a moment, a breath, so real in their falseness, portraits not portraits but rather images that reflect a yearning, an emotion, a memory, a dream inside of me.
Annie Leibovitz. We watched Life Through a Lens, the film of this renowned photographer, her life and her work as seen through the eyes of her sister. I, of course, know Annie Leibovitz and her stunning work, have loved it and been in awe of it for years, but I have never really looked at it so closely nor understood it before now. We were immersed in images, her story illustrated by a never-ending continuum of shots, each more moving and breathtaking than the last. She may not have been born with a camera in her hand but she was indeed born with a vision and a gift. As I watched her work, her passion perfectly balanced with a certain nonchalance, her seemingly casual process so intensely thoughtful, I realized that what I reach for, yearn for, grope wildly for is to achieve this same visual effect and emotional impact with my writing. Artists, craftsmen, visionaries such as she are far and few between and mere mortals such as I can only hope, yet to be able to capture in words what she captures on film, to have such a verbal imagery as she has one visual are the stars for which I reach.
I have often tried to explain why I sometimes have such difficulty looking at this painting or that. Standing in the presence of a Van Eyck, a Grünewald, Turner, De Kooning or Pollock, I have felt my heart pounding, jumping and skitting through my body and up into my throat, my breath choked and my mind swept away, dizzyingly. I avert my eyes, turn my back, the depth and complexity too much to bear. The darkness burns inside of me, the searing light blinds, raw emotions claw and tear; the intense beauty of any one of these masterpieces has the power to overwhelm me, and I understand the power true talent wields. And as hard as I try and explain what passes through me, I cannot. It is beyond words.
And I have been entranced by words as well, words strung together one after the other in such a way that it veritably, literally takes my breath away and leaves me speechless. Writing so magical, thoughts and ideas captured so perfectly in sentences that I have had to close the book and place it on the table next to me while the words soaked in, penetrated my mind, my body, the sensation practically physical. It takes a true command of a language, the mastering of vocabulary, the total control of characters and plot, like a painter masters and controls his or her brush, the weight against the canvas, the precise hue of each color, the length and depth of each stroke. Whether witty, humorous or angst-ridden and bleak, words strung together like music, each note, the beat and rhythm laced together just so to create a well-written symphony; music so soul-searingly earnest able to captivate and hypnotize, transport the listener, the reader away to another realm.
Like Annie Leibovitz' photographs. She tells a story, captures a moment, a thought, an emotion and allows the viewer a glimpse into what she sees. She manipulates our emotions until she has us eating out of the palm of her hand, right where she wants us, experiencing the array of emotions that she has decided she wants us to experience. And we find ourselves reading a story into that one image or series of images that she has pieced together and chosen to tell. She weaves a fairytale with pictures in such a way as I dream of being able to create with my words. A story fleshy, voluptuous, emotions raw and complex, a beauty both light and dark, lined with the wrinkles of time and scarred with my experience. I search for words, just the right ones as I play with and attempt to manipulate how a reader feels. I want to be able to paint a picture in black on white that inspires and excites, disturbs or burns with love and yearning. I want readers to nod their heads and shout, "Yes! Yes! I have been there, I know how you feel!", tears shed, hearts melting, blood pounding, the heat rising. I want to stir up images of childhood glorious, silly or downright sad. Or elicit torrid passion and fervor. I want to touch someone, anyone, the way her photographs move me.
Out of breath. Skip to kitchen…..
My kitchen experience this weekend was one of chocolate, black on white. Not so much short on time as short on energy, I desired to satisfy a chocolate craving as quickly and as easily as possible. Two one-bowl chocolate cakes, as simple, easy and quick as a fabulous, homemade from-scratch cake can and should be. Baked and served side by side, we, my men and I, tested and tasted both glorious versions: one lighter and fluffier, the other denser and chewy, both offering an intensely luscious chocolate flavor, equally satisfying, equally addictive. Both made with pantry ingredients almost always on hand, both using vegetable oil rather than butter so when the craving hits there is no need to wait for butter to soften to room temperature. One version is eggless so takes the "pantry staple" idea one step further: the ideal cake for either the egg-free diet or for those days when we open up the refrigerator to find…. no eggs on hand.
Frost one or the other with either a Chocolate Ganache or my Simple Chocolate Buttercream. Or dust with powdered sugar.
My family's absolute favorite, a light and fluffy texture, always moist with a deep chocolate flavor, this is the perfect chocolate cake when one wants just that: a simple yet intensely flavored chocolate cake. It is ideal either baked in one layer in a 9-inch cake pan and served simply dusted with powdered sugar, the perfect snack or breakfast treat, or, for an elegant, sophisticated dessert, as a smaller 7-inch round layer cake sandwiched with simple buttercream.
6 ounces (1 1/4 cups/175 grams) flour
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons unsweetened cocoa powder
5 ounces (scant 3/4 cup/150 grams) sugar
½ - 1 teaspoon ground cinnamon
2 large eggs, lightly beaten
2/3 cup (150 ml) warm milk
2/3 cup (150 ml) vegetable oil
1 teaspoon vanilla
Preheat the oven to 325°F (170°C). Oil and line with parchment paper either one 9-inch (23 cm) round cake pan or two 7-inch (18 cm) round cake pans.
Put the flour, baking powder, baking soda, cocoa powder, sugar and cinnamon in a large mixing bowl and whisk to blend. In a separate mixing bowl or a large liquid measuring cup, whisk together the warm milk, the oil, eggs and vanilla.
Now it is simply a question of pouring the wet ingredients into the dry and blending well either with a whisk or a wooden spoon, although I prefer using a whisk. Make a well in the center of the dry ingredients. For a smooth, lump-free batter, pour about a quarter of the liquid ingredients into the well, and with small, brisk circular movements, whisk with just enough of the dry until you have a thick, smooth, lump-free batter in the center. Add some more of the liquid, pull in a bit more of the dry, and briskly whisk again until, aha! your batter is smooth. Continue until all the dry ingredients have been incorporated into your (now) lump-free batter, add any remaining liquid and give it a go. Pour this batter into your prepared pan(s) and bake for about 30 minutes (for one 9-inch round pan and depending on your oven) until the center of your cake or layers is just firm to the touch, completely cooked through. The cake should start to pull away from the sides of the pan just after it is removed from the oven. If baking in two 7-inch round pans for layers, the baking time will be closer to 20 minutes.
Remove to racks, let cool for about 10 minutes, then slide a sharp knife blade around the edges to loosen, turn the cake out onto racks, peel off the parchment paper, flip back upright and let cool completely.
From ideals Hershey's Chocolate and Cocoa Cookbook, 1982
Much denser than my Special Chocolate Cake, this one-bowl cake has the advantage of being completely eggless, so perfect for either those whose diet does not include eggs or for a day when we are in the mood to bake but discover that, yes, we are out of eggs. Dense to the point of being somewhat chewy, this is a moist, very chocolaty cake that tastes wonderfully like a candy bar. Perfect with or without frosting or ganache and dusted simply with powdered sugar, this chocolate cake is amazingly addictive!
1 ½ cups (210 g) flour
1 cup (200 g) sugar
¼ cup (30 g) unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
¼ tsp ground cinnamon, optional
1 cup (250 ml) water
¼ cup (62 ml) + 2 Tbs vegetable oil
1 Tbs vinegar *
1 tsp vanilla
* I only had cider vinegar in the house and it worked perfectly.
Preheat the oven to 350°F (180°C). Grease a 9-inch (23 cm) round cake pan with vegetable oil, bottom and sides, then line the bottom with a round of parchment paper.
Combine the flour, sugar, cocoa, baking soda and salt (and ground cinnamon, if adding) in a large bowl. Combine the water, vegetable oil, vinegar and vanilla. Using the same method as described in the above Special Chocolate Cake recipe to avoid lumps and produce a smooth batter, whisk the wet ingredients into the dry until well blended and smooth. Pour into the prepared pan and bake for about 30 to 35 minutes or until the center is just set and a tester comes out clean.
Remove from the oven to a rack, let cool for about 10 minutes, then slide a sharp knife blade around the edges to loosen, turn the cake out of the pan, peel off the parchment paper, flip back upright and let cool completely.
32 comments:
- Barbara Bakes said...
So nice to have an easy one bowl recipe. I'm trying the Perfectly Chocolate Hershey's cake recipe this weekend. I'll have to put these two on my list as well.
- August 13, 2011 at 7:04 AM
- A Spoonful of Yumm said...
both look gorgeous ! anytime anyday....i always say yes to chocolate :D
- August 13, 2011 at 7:46 AM
- Rambling Tart said...
Stunning photos, Jamie. I'm so intrigued by the detail simple black and white brings out. Love the sounds of this cake. :-)
- August 13, 2011 at 10:03 AM
- dena said...
I make a similar one-bowl eggless cake: tasty chocolate cake
- August 13, 2011 at 10:11 AM
- Happy Cook / Finla said...
Wowo then cale indeed look fabulous , wish i had a slice.
- August 13, 2011 at 10:11 AM
- Sam @ My Carolina Kitchen said...
I so agree about Annie Leibovitz's photography. It is just amazing and I always save the word amazing for special occasions.
Your photography is very striking and goes so well with the story of Annie. I'm impressed with the one bowl too. No one can complain about the clean up when you use only one bowl.
- August 13, 2011 at 11:49 AM
- WiseMóna said...
I love your handywork with the camera. THe photo with the window in the background is lovely. I love seeing a little slice of your home as well as the cake.
I also love Annie and the movie. Her work leaves me speechless.
Hope your weekend is going well,
- August 13, 2011 at 12:48 PM
- Fresh Local and Best said...
I love fabulously easy cakes, and these two versions look like they are worth trying. I'm also inspired by Anne Leibovitz's work as well. I will have to track down the film. I'm needing inspiration right now, and this may be the perfect antidote.
- August 13, 2011 at 2:01 PM
- domenicacooks said...
Jamie, I love that your blog is as much about the written word as it is about the food or the photography. This post brings it all together. That photo of the wedge of cake with the two glasses of milk is gorgeous.
- August 13, 2011 at 2:15 PM
- Lorraine @ Not Quite Nigella said...
I love one bowl recipes as I don't like washing up! :P Love Annie Liebowitz too and love the the way she looks at a subject through the lens :)
- August 13, 2011 at 2:18 PM
- Julia @Mélanger said...
My sister is an illustrator, and sometimes I get so overwhelmed by the raw emotion she can evoke in a drawing. Art is a wonderful thing.
Thank you for sharing the wonderful images here by the very talented Annie Leibovitz. Words simply cannot do the work justice.
I love the complement to these images with the selection of chocolate cakes. :)
- August 13, 2011 at 5:46 PM
- Rosa's Yummy Yums said...
I love Annie Lebovitz's photographs! They are so amazing, deep and atmospheric. I've always love monochromic pictures offer a unique perspective...
That cake is a real beauty! So dark and tempting.
- August 13, 2011 at 6:33 PM
- OysterCulture said...
I agree, Annie is amazing and the photos you selected are stunning, and while I am on that note, so is the cake you feature. Wowza!
- August 13, 2011 at 6:54 PM
- Deeba PAB said...
Annie Leibovitz's photography is amazing...I've have admired it for long...depth, character, complexities = inspiration +awe! What a beautifully written post Jamie. Feel like I'm walking with you hun, listening to this unfold... The teen has been on my case since yesterday to make chocolate cake. Looks like the time has come. YUM! BTW, love the mood in the last pic! NICE!!
- August 13, 2011 at 7:34 PM
- Annapet said...
I would like to make the Eggless Chocolate Cake for my cousin who is vegan! Thank you, Jamie!
- August 14, 2011 at 12:58 AM
- Ivy said...
I did not know much about Annie Lebovitz but just google searched it and learned a lot.
I love this chocolate cake and make it often during Lent.
- August 14, 2011 at 8:39 AM
- Maria said...
Such a gorgeous cake Jamie and Annie's photos are truly truly works of art!
- August 14, 2011 at 11:34 AM
- The Procrastobaker said...
my oh my what a beautiful post, your writing style is simply gorgeous and the photos are lovely! Im just a little bit in love with this cake too, scrummy :)
- August 14, 2011 at 11:42 AM
- thelittleloaf said...
As soon as i saw your tweet about this one bowl recipe I had to look it up! One bowl to lick, one to wash up - what could be better? :-)
Your photos are gorgeous too - the perfect accompaniment to a wonderful post about a great photographer.
- August 15, 2011 at 5:50 AM
- 5 Star Foodie said...
These are gorgeous cakes! I'd like to try the eggless version!
- August 15, 2011 at 7:38 AM
- Kulsum@JourneyKitchen said...
oh my God Jamie. I want both those cakes and I can take BOTH yes. I have my days when I want lighter crumbed cake like your special cake and some days I want something really dense. And they both look special to me.
P.S. I didn't know about Annie Leibovitz's but after reading your post I'm going to go google it!
- August 15, 2011 at 12:02 PM
- Tres Delicious said...
The cake looks delicious... so scrumptious. Can I have a slice :) Great photos.
- August 15, 2011 at 1:26 PM
- Baker Street said...
Annie Leibovitz's photography is outstanding!!
And I want a slice of both!! I'm going to try the special chocolate cake over the weekend.
- August 16, 2011 at 4:59 AM
- Eggs on the Roof said...
That's what I love, Jamie - the way different forms of artistic expression can evoke a similarly deep emotion. Congratulations x
p.s. and isn't that photograph of Louise Bourgeois simply amazing?
- August 17, 2011 at 8:34 AM
- Jamie said...
@Eggs on the Roof : yes, I adore that photo! So amazing... I love her black and white portraits, the starkness and the lines. Also love the ones of Iggy Pop, well, all the black and white ones. I find them deeply emotional and moving.
- August 17, 2011 at 9:00 AM
- Gopika Ram said...
Wow.. it sure is easy and yet looks so grand .. Love it. Chocolate is my fav.. all time :D Yummm
- August 17, 2011 at 10:35 AM
- Sanjeeta kk said...
Oh..I love that expressive picture of old lady with wrinkles on her face..each one telling a story about her life! And that eggless cake is calling me out there :)
- August 18, 2011 at 2:14 AM
- Onkie said...
It's my Mum's Birthday on Saturday so I'm definitely going to bake one of these. I love your dessert forks. They are fab. Thanks for the recipes.
- August 18, 2011 at 6:00 AM
- S said...
The moment my kid saw your cake ... she wanted to me try it.... and the outcome was awesome in her words..:) and I did post your recipe in my blog...!!
- August 24, 2011 at 5:01 AM
- Meeta K. Wolff said...
Annie's work has always been stunning and I have been an admirer for a while.
Your cake leaves me craving chocolate - so decadent and rich it looks!
- August 26, 2011 at 12:50 AM
- asiangrrl said...
Groan. Jamie, these chocolate cakes look sinfully delicious--and rather easy to make!
- August 30, 2011 at 5:38 AM
- manhattan said...
the cake looks delicious .. thanks for the recipe ..
- September 21, 2011 at 8:24 PM


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