Walk by Hello: The Sting of Defeat

25 March 2011

The Sting of Defeat

In reflecting on Duke's loss to Arizona last night the old Billy Joel song, "Only the Good Die Young" plays over and over in my head. The lyrics don't really apply to basketball, or even in life if we're honest with ourselves. Sometimes the good teams take a knee early but often they ride a wave all the way into shore, shore being the March Madness Championship.

But Kyrie Irving and Singler and the rest gave it a shot, it just wasn't their night. Arizona played a near perfect second half. It's debatable what happened with Nolan Smith. A hollow performance. "I don't know what to do with my hands", may be a good explanation as the guys on Sports Center aptly interpreted it.

When you're so accustomed to palming that rough, leathery ball, feeling its weight and form, searching and grabbing and shooting and sinking, over and over, the rhythm, the routine becomes intoxicating and yet so normal that you are lost when your hands are empty...

But regardless, to the Jimmers and the Nolan Smiths and the Coach K's and the rest who had so much riding on these games, who gave their heart and soul in each play-we appreciate the effort. Good game. Thanks for playing your game- these games of your life in front of us.

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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.