I just watched the movie “Churchill”; it’s a fine piece theatrically… But unlike Star Trek which is clearly pure fiction, “Churchill” shows the hideous, subliminal mindset of Hollywood, using free license and its influence in another sad attempt to re-write history.
In it, it presents Churchill adamantly opposed to D-Day when in fact, he used his power to support it. There was some truth in it, sure: Churchill did love his cigars (like me), wished to sail with the invasion fleet into harm’s way on D-Day but did not only on the orders of his King and his bouts with depression… but it reminded me of his wonderful speeches of which I wrote about a few years back.
While avoiding any political endorsement of Prime Minister Winston Churchill, he did lead England to victory over Hitler’s Germany during World War II.
It was a grave time for England¹. While I am certainly not a military historian, his famous speeches – with his distinctive speech and delivery which helped keep the British morale bolstered – always intrigued me. They were always stirring. Why is that, I thought.
As an example, an excerpt of one of his more famous WWII speeches follows, broadcast to the free world at the end of the Battle of Britain¹. He pays homage to the brave, young RAF pilots who flew countless of sorties in defense of their homeland against numerically superior Nazi warplanes. The radio broadcast recording is set to start moments before his famous words of “Never in the field of human conflict…
My supercharged Grabber Orange Mustang lived outside 24/7 for her first five years. Old Man Jack’s driveway is to the very left; he would on occasion call me over to his garage to chat.
I was out front one morning, enjoying a gorgeous holiday weekend. While pointing in my general direction, Old Man Jack said to me from across the street, “Koji, she needs to come in at night.” My car was in between Jack and me. He loved my car…almost as much as his F4U Corsair.
Why would he tell me to put my Grabber Orange Mustang into the garage? He knows it’s parked outside 24/7 because the aggravating ex took away my garage without saying a word beforehand.
“Say what, Jack?” asked I…
I was humbled shortly thereafter by this exceptional and aging WWII combat vet who went to war as a young boy.
People around the nation, including some vocal congressmen, asked why America had been caught off guard at Pearl Harbor.
President Franklin D. Roosevelt said he would appoint an investigatory commission. Supreme Court Justice Owen Roberts — a pro-British internationalist friendly with FDR — was selected to head it. Also appointed to the group: Major General Frank McCoy, General George Marshall’s close friend for 30 years; Brigadier General Joseph McNarney, who was on Marshall’s staff and chosen on his recommendation; retired Rear Admiral Joseph Reeves, whom FDR had given a job in lend-lease; and Admiral William Standley, a former fleet commander. Only the last seemed to have no obvious fraternity with the Washington set.
The commission conducted only two to three days of hearings in Washington. Admiral Standley, arriving late, was startled by the inquiry’s chummy atmosphere. Admiral Harold Stark and General Marshall were asked no difficult or embarrassing questions. Furthermore…
February 19, 1945 – Men with names like Kuwahara and Koyanagi were with the US Marines on the sands of Iwo Jima.
No, not the Japanese soldiers within the concrete fortifications led by General Tadamichi Kuribayashi of the Japanese Imperial Army. These were Americans of Japanese descent, or Japanese-Americans. Nisei. And to make matters worse, they were in the uniforms of the US Army. GI Joes. The Japanese were trying to kill them, too.
Sorry, Marines. It wasn’t all your show – lightheatedly, of course. (One of the greatest US Marines, John Basilone, CMH, Navy Cross gave his life on those black talcum powder-like sands.)
Having said that, ever watch the iconic B&W World War II classic, “The Sands of Iwo Jima”? John Wayne might just be turning over in his grave. But to his credit, the movie is one of my faves. It’s…
This story is one of our favorites and we thought it was time to reblog it. Without further ado, here is the tale of an unlikely friendship between two veteran World War II pilots.
Two 63rd Squadron B-24 Snoopers took off from Owi Island on the night of September 4, 1944 to bomb Matina Airdome at Davao, Mindinao. One of the B-24s soon turned back due to radar failure. Captain Roland T. Fisher, pilot of the other B-24, “MISS LIBERTY,” continued on alone. Fisher had flown night missions with the Royal Air Force in 1941 and would soon be needing every ounce of skill he had acquired over the last few years.
Twenty-one years after this mission, Fisher recounted his experience: “I could see again the bright moon in the clear night sky and the green shadow of Cape San Agustin below. I had entered Davao Gulf by crossing from…
Brazen. That’s the perfect word to describe my attempt at making a bittersweet Chocolate Raspberry Torte… from scratch. Well, almost. I don’t have a chicken coop to retrieve fresh eggs from so a slight exaggeration it is.
Well, it came out LOOKING okay per above… but……..
The kids didn’t put me up to this although my Little-Cake-Boss-Now-Dreadful-Teenager would have likely devoured it. Alas, she is gone for a week and a half on a bus vacation with my ex. No, I don’t know where they are – not even in which state – which is part of the secret life they lead with their mother. So, I needed a distraction. Besides, I owed my good neighbors an experiment a treat. Their two youngest kids were a wonderful influence on my two little rug rats as they were growing up.
I just happened to receive two wonderful Cook’s Illustrated recipe books on a super deal and while exploring it, I came across this challenge – the Chocolate Raspberry Torte. There you have it. (ps The two books together weighed at least 15 pounds!)
Putting it together can be summarized in several steps:
Make the two pieces of bittersweet, flourless chocolate cake;
Make the filling;
Make the ganache for the chocolate glaze; and,
Make the mess putting it all together.
It really wasn’t all that difficult. 🙂
While I would encourage single men trying to impress a lady to subscribe to Cook’s Illustrated (besides, there’s even a short and informative video on how to put this concoction together on their website), the ingredients were as follows:
Bittersweet, flourless chocolate cake:
8 ounces bittersweet chocolate, bar or chips (I cheat – I use the chip form. I used Ghiradelli’s. If you buy a bar, you’ll have to chop it up which is a mess no big deal.)
12 tbsp unsalted butter, cut into 1/2″ pieces, room temperature
2 tsp vanilla extract
1/4 tsp instant expresso powder
1-3/4 cups sliced almonds, lightly toasted (I forgot to do that)
1/4 cup unbleached all-purpose flour (I use MacArthur’s)
1/2 tsp table salt
5 large eggs, room temperature (I forgot to take them out, too)
For the raspberry filling:
1/2 cup fresh raspberries plus 16 individual raspberries for garnishing; pick the best ones for the garnishing
1/4 cup seedless raspberry jam (Since my good neighbors are health conscious, I bought an organic product. In hindsight, it wasn’t as sweet as no sugar was added.)
Chocolate Ganache Glaze:
5 ounces bittersweet chocolate, bar or chips
1/2 cup plus one tbsp heavy cream
You will also need a food processor, two good quality 9″ cake pans, a wire rack, cardboard rounds for the cakes and parchment paper.
Adjust oven rack to middle position and preheat oven to 325 degrees.
Grease then line bottoms of the two 9″ baking pans with parchment paper. Grease the parchment paper then dust with flour.
While the recipe says to melt the chocolate and butter in a bowl over some barely simmering water, I cheat (via Cook’s Illustrated). I zap the chocolate chips and butter for about 1-1/2 minutes at 50% power. Stop when the chips pretty much lose their shape but don’t overheat. Whisk gently and let cool 30 minutes, then add vanilla extract and espresso powder. Whisk gently again.
Process 3/4 cup almonds in food processor until coarsely chopped, six to eight 1-second pulses; set aside to garnish cake.
Process remaining cup almonds until very finely ground, about 45 seconds. Add flour and salt and continue to process until combined, about 15 seconds. Transfer almond-flour mixture to medium bowl.
Process eggs in now-empty food processor until lightened in color and almost doubled in volume, about 3 minutes. With processor running, slowly add sugar until thoroughly combined, about 15 seconds.
Using whisk, gently fold egg mixture into chocolate mixture until some streaks of egg remain. Sprinkle half almond-flour mixture over chocolate-egg mixture and gently whisk until just combined. Sprinkle in remaining almond-flour mixture and gently whisk until just combined.
Divide batter evenly between cake pans and smooth with rubber spatula. Bake until center is firm and toothpick inserted into center comes out with few moist crumbs attached, 14 to 16 minutes. (ps I over-baked mine as the cake pulled away from the sides. I’m thinking my oven was too hot so I need to lower the temp next time.)
Transfer cakes to wire rack and cool completely in pan, about 30 minutes. Run paring knife around sides of cakes to loosen. Invert cakes onto cardboard rounds cut same size as diameter of cake and remove parchment paper. Using wire rack, re-invert 1 cake so top side (the shiny side) faces up; slide back onto cardboard round.
Place ½ cup raspberries in medium bowl and coarsely mash with fork. Stir in raspberry jam until just combined. Spread raspberry mixture onto cake layer that is top side up. Top with second cake layer, leaving it bottom side up. (Tricky!) Transfer assembled cake, still on cardboard round, to wire rack set in rimmed baking sheet.
Melt chocolate and cream in medium heatproof bowl set over saucepan filled with 1 inch simmering water, stirring occasionally until smooth. (Again, I zapped it, this time for about a minute at 50%. Don’t overzap.) Remove from heat and gently whisk until very smooth. Pour glaze onto center of assembled cake. Use offset spatula to spread glaze evenly over top of cake, letting it flow down sides. Spread glaze along sides of cake to coat evenly. (Having one of those portable lazy Susan gizmos for cakes helps. Besides, all men like gizmos.)
Using fine-mesh strainer, sift reserved almonds to remove any fine bits. Holding bottom of cake on cardboard round with one hand, gently press sifted almonds onto cake sides with other hand. Arrange raspberries around circumference., placing one raspberry at the 12, 3, 6 and 9 o’clock positions; evenly place the rest of the raspberries using the first four raspberries as a guide. Refrigerate cake, still on rack, until glaze is set, at least 1 hour and up to 24 hours.
Transfer cake to serving platter, slice, and serve.
It really wasn’t that difficult… although I forgot to toast the almonds and overbaked the cakes; sorry, Brad! But now, your lovely wife can show off her own baking skills in your kitchen since since she can now follow the recipe! (Am I in trouble now?)
By the way, this was MY desserttreat calories after this brazen effort:
Short Stories about World War II. One war. Two Countries. One Family