shocking. I really shouldn't have to do this two Mondays in a row, but there's little else I can think or write about and even my clothes seem to fit poorly. This tragedy hits a bit closer to home, since I've actually seen Marco Simoncelli in person, seen him ride a motorcycle at high speeds, and seen him save something that really shouldn't have been saved. Still, in a random bit of high drama, another Sunday has come and gone, and so too has another motorsports talent.
Simoncelli was not quite twenty-five, a bright and vivacious, if controversial, rider in a sport that encourages personalities in a way that few others still do. The Italian rider, who had yet to win a race in the premier class of MotoGP racing, but who had won the 2008 250cc world championship, passed due to injuries sustained in a crash on the second lap of the Malaysian Grand Prix on Sunday.
He had lost control of his motorcycle in a lowside, one that oddly drew him back across the track and directly into the path of two other riders. Both veterans of the sport, Colin Edwards and Valentino Rossi had nowhere to go but into Simoncelli. Edwards struck the young Italian with his front wheel, then proceeded to cartwheel himself and his own motorcycle down the track, resulting in a severely dislocated shoulder for the American. Rossi hit the front wheel of Simoncelli's bike. Ironically, the elder Italian considered the younger to be his younger brother and often appeared to have seen him as his heir apparent to Rossi's nine world titles and an international following. The impact from both riders managed to tear Simoncelli's helmet off, though it was the impact to his chest and neck that actually resulted in his death less than an hour after the incident. Just like last week and Dan Wheldon's tragic accident at Las Vegas, the race was halted, then canceled altogether.
Simoncelli, seen here giving an interview after the 2010 Indianapolis Grand Prix, had both hair and a personality larger than life. He was fiery and sometimes thoughtless on the track, pushing hard to make his machine go faster than it was capable when in the hands of others. He pushed and sometimes shoved his way to his title, but seemed to have settled down in the latter half or third of this season. It was only his second in the premier class. Simoncelli was already a great talent and needed only better machinery and the wonders of time to show just how far he might have gone. His death leaves no question as to the safety of an inherently dangerous sport: there's nothing that can be done when no one has anywhere else to go.
Simoncelli has inspired the second great outpouring of sadness within the racing community in less than a week. No matter if one drives on four wheels or rides on two, these men and sometimes women, their family and friends, all know the dangers they face every day they make their living. It doesn't make it any less tragic, but it does band together the various athletes and their fans across disciplines. Wheldon's memorial service was Sunday, less than twelve hours after Simoncelli's death and exactly one week after his own. Death, and especially death of a young and public figure, bring a lot of things into perspective. Tears may blur one's vision, but they rarely cloud the future.
It's another sad Monday, and another bit of comfort food is demanded. Pumpkin pie is traditionally a Thanksgiving and Christmas dessert and breakfast food here in the States, but my family tends to eat it year 'round. However, as the final leaves fall and the draw of family and comfort grows ever stronger, now is the time to make some. Rejoice in family, in friends, in life. Be careful, but be fulfilled.
Pumpkin Pie (one pie. for two, double everything but the dairy)
use crust recipe explained here, cutting the recipe in half for one pumpkin pie.
1 small can, pumpkin (use the 15 oz. can for a single pie, the 29 oz. can for two pies)
1/3 cup white sugar
1/4 cup brown sugar
2 eggs
2 tablespoons molasses
vanilla
1 teaspoon ground cinnamon
dash ground cloves
1/2 teaspoon ground ginger
1 teaspoon fresh grated nutmeg
3 tablespoons cornstarch
milk
half and half or heavy cream
mix the pumpkin, sugar, eggs, vanilla, molasses, and spices well in a bowl with a spoon or whisk (you'll want a can of just plain pumpkin, no flavorings or sweeteners). You might cook down the flesh from an actual pumpkin, as it sounds exciting and seems infinitely better than canned. That's a fallacy. There is no describable difference between the two in a baked pie. Don't bother as it is simply a waste of time and effort, unless you own a pumpkin patch and there are literally pumpkins rotting on the ground.
Then, fill the empty pumpkin can a third (for heavy cream) or halfway (half&half) full. Add the cornstarch, mix, and fill the can the rest of the way with whole milk. You could use all skim or any mix you like, but whole milk and half and half seem to have the best consistency and flavor. Pour the dairy and cornstarch mixture into the pumpkin mixture. Whisk well to combine. If the mix is still too thick (it should pour easily but not be runny), add some more milk. Likely, you'll need a can and a half's worth of dairy whether you're making one pie or two.
Mix the pumpkin before bothering with the crust. Filling can sit and allow the flavors to meld. Crust cannot. Make a single pie crust as explained through the link (or two if making two pies), placing it into a 9" glass pie plate, folding the edge of the crust to make it stand up higher than the lip of the plate. Pour the pumpkin mix into the shell, then bake at 375 degrees for about an hour.
The filling will no longer jiggle when it is cooked, and the crust will be nicely browned. Allow to cool somewhat (or chill completely), pile high with whipped cream, and enjoy.
ciao, Marco
Simoncelli was not quite twenty-five, a bright and vivacious, if controversial, rider in a sport that encourages personalities in a way that few others still do. The Italian rider, who had yet to win a race in the premier class of MotoGP racing, but who had won the 2008 250cc world championship, passed due to injuries sustained in a crash on the second lap of the Malaysian Grand Prix on Sunday.
He had lost control of his motorcycle in a lowside, one that oddly drew him back across the track and directly into the path of two other riders. Both veterans of the sport, Colin Edwards and Valentino Rossi had nowhere to go but into Simoncelli. Edwards struck the young Italian with his front wheel, then proceeded to cartwheel himself and his own motorcycle down the track, resulting in a severely dislocated shoulder for the American. Rossi hit the front wheel of Simoncelli's bike. Ironically, the elder Italian considered the younger to be his younger brother and often appeared to have seen him as his heir apparent to Rossi's nine world titles and an international following. The impact from both riders managed to tear Simoncelli's helmet off, though it was the impact to his chest and neck that actually resulted in his death less than an hour after the incident. Just like last week and Dan Wheldon's tragic accident at Las Vegas, the race was halted, then canceled altogether.
Simoncelli has inspired the second great outpouring of sadness within the racing community in less than a week. No matter if one drives on four wheels or rides on two, these men and sometimes women, their family and friends, all know the dangers they face every day they make their living. It doesn't make it any less tragic, but it does band together the various athletes and their fans across disciplines. Wheldon's memorial service was Sunday, less than twelve hours after Simoncelli's death and exactly one week after his own. Death, and especially death of a young and public figure, bring a lot of things into perspective. Tears may blur one's vision, but they rarely cloud the future.
It's another sad Monday, and another bit of comfort food is demanded. Pumpkin pie is traditionally a Thanksgiving and Christmas dessert and breakfast food here in the States, but my family tends to eat it year 'round. However, as the final leaves fall and the draw of family and comfort grows ever stronger, now is the time to make some. Rejoice in family, in friends, in life. Be careful, but be fulfilled.
use crust recipe explained here, cutting the recipe in half for one pumpkin pie.
1 small can, pumpkin (use the 15 oz. can for a single pie, the 29 oz. can for two pies)
1/3 cup white sugar
1/4 cup brown sugar
2 eggs
2 tablespoons molasses
vanilla
1 teaspoon ground cinnamon
dash ground cloves
1/2 teaspoon ground ginger
1 teaspoon fresh grated nutmeg
3 tablespoons cornstarch
milk
half and half or heavy cream
mix the pumpkin, sugar, eggs, vanilla, molasses, and spices well in a bowl with a spoon or whisk (you'll want a can of just plain pumpkin, no flavorings or sweeteners). You might cook down the flesh from an actual pumpkin, as it sounds exciting and seems infinitely better than canned. That's a fallacy. There is no describable difference between the two in a baked pie. Don't bother as it is simply a waste of time and effort, unless you own a pumpkin patch and there are literally pumpkins rotting on the ground.
Then, fill the empty pumpkin can a third (for heavy cream) or halfway (half&half) full. Add the cornstarch, mix, and fill the can the rest of the way with whole milk. You could use all skim or any mix you like, but whole milk and half and half seem to have the best consistency and flavor. Pour the dairy and cornstarch mixture into the pumpkin mixture. Whisk well to combine. If the mix is still too thick (it should pour easily but not be runny), add some more milk. Likely, you'll need a can and a half's worth of dairy whether you're making one pie or two.
Mix the pumpkin before bothering with the crust. Filling can sit and allow the flavors to meld. Crust cannot. Make a single pie crust as explained through the link (or two if making two pies), placing it into a 9" glass pie plate, folding the edge of the crust to make it stand up higher than the lip of the plate. Pour the pumpkin mix into the shell, then bake at 375 degrees for about an hour.
The filling will no longer jiggle when it is cooked, and the crust will be nicely browned. Allow to cool somewhat (or chill completely), pile high with whipped cream, and enjoy.
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