“Before you speak let your words pass through three gates: Is it true, is it necessary, is it kind?” Rumi, 13th century Persian poet.
Very wise words indeed. In retrospect however, they were written long before the Miss America pageant hit the airwaves.
I was never a pageant gal myself, but I was pals with plenty of them through the years. Other than utter beauty and superior hair, a really great talent is of the utmost importance.
Hence I skipped the pageant scene since I was medium to good on various skills and talents but not great at any of them. Mediocre, the B team, second chair; except for hiding and giggling which I did excel at both, but neither are considered talents worthy of a pageant.
Last Saturday I consumed so much football beginning at 11 in the morning that I became one with my chair.
Somehow while switching channels between I hate Georgia and I really hate Florida, I wound up on the Miss America Pageant.
Now I am not one to belittle my fellow sisters out there, but a few of those girls should have stayed home!
The Southern contestants usually fare very well in these productions, but the Northern gals have finally discovered how to make their hair super-large and how to apply fake eyelashes.
There were really no dogs in the show at all. The swimsuit competition is out, (and so is one-half of the viewership), so it is strictly introduction, interview and talent.
They were off to a good start until Miss Michigan introduced herself with a friendly howdy, “From the state with 84 percent of the United States fresh water, but none for its residents to drink. I am Miss Michigan, Emily Sioma!”
I could just imagine the judges putting a big checkmark by the “I don’t think so” box, and she was out.
Miss New Hampshire chose to give a monologue on her battle with cancer. Brave to battle cancer and overcome it. Braver still to be a contestant in the Miss America Pageant and have no talent.
There were several contestants that were not really gifted with what they thought was their best option and the integrity of their coaches should be severely scrutinized.
Poetic monologues, being a ventriloquist and/or baton twirler, and River Dance imitations combined with the Moonwalk Dance, usually do not get the high marks.
These are all red-flag gifts comparable to my gift of being an excellent giggler. It does not make me pageant worthy.
Whenever I am feeling blue or know someone who needs a reason to smile or have their spirits lifted, I always go to my “Miss Lake Dardanelle” pageant video. You simply cannot look at this and not get a perm-a-grin and suddenly feel so much better about yourself. She is on Youtube, see for yourself. I guarantee a smile.
Before switching back to the draining of the Swamp, I did catch Miss New York with the most stunning answer to her interview question. She was asked, “How has being a candidate from New York prepared you for the job of Miss America?” She replied, “I have moved over five times while in New York and that can be very difficult, and I have overcome that.”
Miss New York won the competition, and by the way, she has a very beautiful opera voice and wants to promote the arts.
I have moved over twelve times Missy, and I have overcome that as well.
I want to promote giggling and I think that makes me the Queen of the Universe.
New York Cheesecake - The Big Won
For the crust:
4 oz graham crackers, broken
1/3 c sugar
1/4 t salt
4 T butter, melted
For the filling: (Have all ingredients room temperature)
2 1/2 pounds cream cheese
8 oz sour cream
5 large eggs, plus 2 egg yolks
1 T vanilla
4 oz butter
1 3/4 c sugar
Zest of 1 lemon
Preheat oven to 375 degrees. Butter bottom and sides of a 9-inch springform pan. Line the sides of the pan with 4-inch piece of buttered parchment paper and secure. (Cake will rise above the sides of the pan.)
In a food processor, pulse graham cracker crumbs, salt, and sugar to a fine crumb. Add the melted butter and blend well.
Press the mixture into the bottom and up the sides of the pan and bake until crust is golden brown, about 15 minutes. Remove from oven and transfer to a wire rack until cool.
In a stand mixer, beat the cream cheese, butter, sour cream, and sugar until smooth. Add the eggs, one at a time, until fully incorporated. Beat in the remaining egg yolks, zest, and vanilla.
Place the prepared crust on a rimmed cookie sheet and pour the filling into the crust. Bake for 1 hour, or until the top of the cake is golden and the center is slightly jiggly. Turn oven off and leave the pan in the oven for several hours.
Remove the pan from the oven and refrigerate for 8 hours or more. Remove sides from pan and serve.
