Walk by Hello: Blue Streak

06 March 2011

Blue Streak

What can I say about last nights Duke/UNC game? Somehow the pretty powder blue uniforms with argyle accents found a foothold and won the game. Somehow the legendary 3 pointers missed their mark and Coach K's time tested strategies failed.

A fluke really. Working out some kinks before the big games,the real games. So I'll give you this one Tarheels, you seemed in fine form last night. And no one can deny your impressive rise to strength during this season. Roy Williams deserves a handshake and a good natured slap on the back. But none of this points to a championship win.

"Look, when we get on the bus our record is 0-0, Kryzyzewski said about the ACC tournament. We have to prepare for the next part of our season. This was a big game but the upcoming games are the biggest games. The games we will play in the next few weeks are the biggest and most important games."

So all you Duke naysayers be warned. We have only just begun..

1 comment:

Unknown said...: Only thing Coach K forgot to add was that when they get back on the bus they won't take the regular season ACC CHAMPS BANNER with them....Season is worth more than a tourney win...

GO TARHEELS!!!; March 13, 2011 at 3:03 PM

Pecan Cream Cheese Icing:

8 ounces cream cheese
1 stick unsalted butter
1 (1-pound) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped toasted pecans

Directions

Preheat the oven to 350 degrees F.

Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well.

Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.

For the Frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans.

When the cake is cool, place 1 cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges.