You know that flag with the coiled snake that says “Don’t Tread on Me,” right? Well, that’s called the Gadsden Flag. Christopher Gadsden, a member of the Continental Congress, designed the flag in 1775 during the American Revolution. The flag, at that time, represented true freedom. Freedom from tyranny. Specifically the tyranny of Great Britain. The flag flew on the masts of some of our ships during the war. And for many years, the Gadsden Flag was a symbol of the Revolution.
But, did you know that all of that changed when the Southern States started using the flag during our Civil War? The Union felt that the South had “tainted” the flag. In response, they created their own banners showing snakes being stomped on or torn apart by eagles. And, being the whiny, titty babies they were, the Confederate States of America decided to adopt a different flag so they wouldn’t get their feelings hurt anymore.
Thus, the Southern Cross.
The flag that says “When Fascism comes to America, it will be wrapped in the flag and carrying a cross.”
So, how do you suppose the South “tainted” the “Don’t Tread on Me” flag? Simple. For them, and for everyone who flies that stupid flag now, it means: Don’t Tread on Me, But Let Me Tread on Anyone I Want.
And, speaking of the Revolutionary War…Boston Cream Pie!
First of all, Boston Cream Pie is a cake. Not a pie. Apparently, back in the day, the words were used interchangeably because cakes and pies were baked in the same tins or some-such. Anyway, as you may know, it’s a cake with a layer of custard in the middle and topped with chocolate.
Most people say it was created by a chef in the Parker House Hotel in Boston. And I’ve read that the Boston Cream Doughnut was the official doughnut of Massachusetts* and that it came before the pie/cake. But I think Wikipedia says the pie/cake came first.
I prefer the doughnut, honestly.
But, enter the Boston Cream Cheesecake! The next item on our Sea World Seven Seas Food Festival list.
We used this recipe and what fun!
I have no recollection of making a cheesecake ever in my life. But I had a spring-form pan and I think maybe I have made one. But as far as I can remember, this was my first. And it was definitely my first time piping ganache! It was going really well, at first, and hubs was trying to turn the cake for me, when all of the sudden, a huge glop of ganache pooped out the top of the bag and landed all over my hand. Some of it oozed off, slid down the cabinets, and hit the floor.
Told you it was fun.
Anyway, here it is:
And here’s the slice I managed to get:
Okay, so, this was the best thing we’ve made yet. It was sweet and cheesy and a bit chocolate-y and so filling! I couldn’t finish my piece.
It has only one layer of cake and it was a bit wet. We did the aluminum foil around the pan thing for the water bath, but I think water still got in. And after a day or so, the cake texture was off from being in the fridge. I could have done without it.
Still, I’m proud of us. We made custard from scratch and ganache and the chocolate filling stuff. And it was soooo tasty!
I’m definitely going to make cheesecake again.
*You have no idea how many times I had to spell that to get it right.