I had a shoe incident just after lunch - the pair I wore was an old one (indeed the first pair of shoes I ever bought) and basically the soles started to come adrift. Fortunately I was already shopping for a new pair anyway; it just became a matter of actually buying one instead of just thinking about it.

 

And in this picture you can see my choice. Quite comfy for heels.

A doughnut or donut (/ˈdoʊnət/ or /ˈdoʊnʌt/; see spelling differences) is a type of fried dough confectionery or dessert food. The doughnut is popular in many countries and prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty outlets. Donuts are usually deep-fried from a flour dough, and typically either ring-shaped or without a hole, and often filled. Other types of batters can also be used, and various toppings and flavorings are used for different types, such as sugar, chocolate, or maple glazing. In addition to flour, doughnuts may also include such ingredients as water, leavening, eggs, milk, sugar, oil/shortening, natural flavors and/or artificial flavors.

 

The two most common types are the toroidal ring doughnut and the filled doughnut - which is injected with fruit preserves, cream, custard, or other sweet fillings. A small spherical piece of dough may be cooked as a doughnut hole. Other shapes include rings, balls, and flattened spheres, as well as ear shapes, twists and other forms. Doughnut varieties are also divided into cake and risen type doughnuts.

 

SHAPES

RINGS

Ring doughnuts are formed by joining the ends of a long, skinny piece of dough into a ring or by using a doughnut cutter, which simultaneously cuts the outside and inside shape, leaving a doughnut-shaped piece of dough and a doughnut hole from dough removed from the center. This smaller piece of dough can be cooked or added back to the batch to make more doughnuts. A disk-shaped doughnut can also be stretched and pinched into a torus until the center breaks to form a hole. Alternatively, a doughnut depositor can be used to place a circle of liquid dough (batter) directly into the fryer.

 

There are two types of ring doughnuts, those made from a yeast-based dough for raised doughnuts or made from a special type of cake batter. Yeast-raised doughnuts contain about 25% oil by weight, whereas cake doughnuts' oil content is around 20%, but they have extra fat included in the batter before frying. Cake doughnuts are fried for about 90 seconds at approximately 190 °C to 198 °C, turning once. Yeast-raised doughnuts absorb more oil because they take longer to fry, about 150 seconds, at 182 °C to 190 °C. Cake doughnuts typically weigh between 24 g and 28 g, whereas yeast-raised doughnuts average 38 g and are generally larger, and taller (due to rising) when finished.

 

TOPPING

After frying, ring doughnuts are often topped. Raised doughnuts are generally covered with a glaze (icing). Cake doughnuts can also be glazed, or powdered with confectioner's sugar, or covered with cinnamon and granulated sugar. They are also often topped with cake frosting (top-side only) and sometimes sprinkled with coconut, chopped peanuts, or sprinkles (also called jimmies).

 

HOLES

Doughnut holes are small, bite-sized doughnuts that were traditionally made from the dough taken from the center of ring doughnuts. Before long, doughnut sellers saw the opportunity to market "holes" as a novelty and many chains offer their own variety, some with their own brand names such as "Munchkins" from Dunkin' Donuts and "Timbits" from Tim Hortons.

 

Traditionally, doughnut holes are made by frying the dough removed from the center portion of the doughnut. Consequently, they are considerably smaller than a standard doughnut and tend to be spherical. Similar to standard doughnuts, doughnut holes may be topped with confections, such as glaze or powdered sugar.

 

Originally, most varieties of doughnut holes were derivatives of their ring doughnut (yeast-based dough or cake batter) counterparts. However, doughnut holes can also be made by dropping a small ball of dough into hot oil from a specially shaped nozzle or cutter. This production method has allowed doughnut sellers to produce bite-sized versions of non-ring doughnuts, such as filled doughnuts, fritters and Dutchies.

 

FILLED

The filled doughnut is a flattened sphere injected with fruit preserves, cream, custard, or other sweet fillings, and often dipped into powdered sugar or topped off with frosting. Common varieties include the Boston cream, coconut, key lime, and jelly.

 

OTHER SHAPES

Others include the fritter and the Dutchie, which are usually glazed. These have been available on Tim Hortons' doughnut menu since the chain's inception in 1964, and a 1991 Toronto Star report found out that these two were the chain's most popular type of fried dough in Canada.

 

There are many other specialized doughnut shapes such as old-fashioned, bars or Long Johns (a rectangular shape), or with the dough twisted around itself before cooking. In the northeast U.S., bars and twists are usually referred to as crullers. Another is the beignet, which is square-shaped, covered with powdered sugar.

 

HISTORY

POSSIBLE ORIGINS

Doughnuts have a disputed history. One theory suggests they were invented in North America by Dutch settlers,[6] and in the 19th century, doughnuts were sometimes referred to as one kind of oliekoek (a Dutch word literally meaning "oil cake"), a "sweetened cake fried in fat."

 

Hanson Gregory, an American, claimed to have invented the ring-shaped doughnut in 1847 aboard a lime-trading ship when he was only 16 years old. Gregory was dissatisfied with the greasiness of doughnuts twisted into various shapes and with the raw center of regular doughnuts. He claimed to have punched a hole in the center of dough with the ship's tin pepper box, and to have later taught the technique to his mother. Smithsonian Magazine states that his mother, Elizabeth Gregory, "made a wicked deep-fried dough that cleverly used her son's spice cargo of nutmeg and cinnamon, along with lemon rind," and "put hazelnuts or walnuts in the center, where the dough might not cook through", and called the food 'doughnuts'.

 

According to anthropologist Paul R. Mullins, the first cookbook mentioning doughnuts was an 1803 English volume which included doughnuts in an appendix of American recipes. By the mid-19th century, the doughnut looked and tasted like today’s doughnut, and was viewed as a thoroughly American food.

 

Another theory on their origin came to light in 2013, appearing to predate all previous claims, when a recipe for "dow nuts" was found in a book of recipes and domestic tips written in 1800 by the wife of Baron Thomas Dimsdale, the recipe being given to the dowager Baroness by an acquaintance who transcribed for her the cooking instructions of a local delicacy, the "Hertfordshire nut".

 

ETHYMOLOGY

"DOUGH NUT"

The earliest known recorded usage of the term dates to an 1808 short story describing a spread of "fire-cakes and dough-nuts." Washington Irving's reference to "doughnuts" in 1809 in his History of New York is more commonly cited as the first written recording of the term. Irving described "balls of sweetened dough, fried in hog's fat, and called doughnuts, or olykoeks." These "nuts" of fried dough might now be called doughnut holes. Doughnut is the more traditional spelling, and still dominates outside the US. At present, doughnut and the shortened form donut are both pervasive in American English.

 

"DONUT"

The first known printed use of donut was in Peck's Bad Boy and his Pa by George W. Peck, published in 1900, in which a character is quoted as saying, "Pa said he guessed he hadn't got much appetite, and he would just drink a cup of coffee and eat a donut." According to John T. Edge (Donuts, an American passion 2006) the alternative spelling “donut” was invented when the New York–based Display Doughnut Machine Corporation abbreviated the word to make it more pronounceable by the foreigners they hoped would buy their automated doughnut making equipment. The donut spelling also showed up in a Los Angeles Times article dated August 10, 1929 in which Bailey Millard jokingly complains about the decline of spelling, and that he "can't swallow the 'wel-dun donut' nor the ever so 'gud bred'." The interchangeability of the two spellings can be found in a series of "National Donut Week" articles in The New York Times that covered the 1939 World's Fair. In four articles beginning October 9, two mention the donut spelling. Dunkin' Donuts, which was so-named in 1950, following its 1948 founding under the name Open Kettle (Quincy, Massachusetts), is the oldest surviving company to use the donut variation; other chains, such as the defunct Mayflower Doughnut Corporation (1931), did not use that spelling. According to the Oxford Dictionary while "doughnut" is used internationally, the spelling "donut" is American. The spelling "donut" remained rare until the 1950s, and has since grown significantly in popularity; this growth in use has possibly been influenced by the spread of Dunkin' Donuts.

 

NATIONAL DOUGHNUT DAY

National Doughnut Day, also known as National Donut Day, celebrated in the United States of America, is on the first Friday of June each year, succeeding the Doughnut Day event created by The Salvation Army in 1938 to honor those of their members who served doughnuts to soldiers during World War I. About 250 Salvation Army volunteers went to France. Because of the difficulties of providing freshly baked goods from huts established in abandoned buildings near the front lines, the two Salvation Army volunteers (Ensign Margaret Sheldon and Adjutant Helen Purviance) came up with the idea of providing doughnuts. These are reported to have been an "instant hit", and "soon many soldiers were visiting The Salvation Army huts". Margaret Sheldon wrote of one busy day: "Today I made 22 pies, 300 doughnuts, 700 cups of coffee." Soon, the women who did this work became known by the servicemen as "Doughnut Dollies".

Regional variations

 

AFRICA

SOUTH AFRICA

In South Africa, an Afrikaans variation known as the koeksister is popular. Another variation, similar in name, is the Cape Malay koesister being soaked in a spiced syrup and coated in coconut. It has a texture similar to more traditional doughnuts as opposed to the Afrikaans variety.[26] A further variation is the vetkoek, which is also dough deep fried in oil. It is served with mince, syrup, honey or jam.

 

TUNISIA

In Tunisia, a pastry similar to doughnuts are yo-yos. They are very traditional and popular. They come in different versions both as balls and in shape of doughnuts. They are deep-fried and covered in a honey syrup or a kind of frosting. Sesame seeds are also used for flavor and decoration along with orange juice and vanilla.

 

MOROCCO

In Morocco, Sfenj is a similar pastry eaten sprinkled with sugar or soaked in honey.

 

ASIA

CHINA

A few sweet, doughnut-style pastries are regional in nature. Cantonese cuisine features an oval-shaped pastry called ngàuhleisōu (牛脷酥, lit. "ox-tongue pastry" due to its tongue-like shape).

 

A spherical food called saa1 jung (沙翁) which is also similar to cream puff, but denser in texture (doughnut-like texture) with sugar sprinkled on top, is normally available in Cantonese restaurants in the dim sum style. An oilier Beijing variant of this called 高力豆沙, gaoli dousha, is filled with red bean paste; originally, it was made with egg white instead of dough. Many Chinese cultures make a chewy doughnut known as shuangbaotai (雙包胎), which consists of two conjoined balls of dough.

 

Chinese restaurants in the US sometimes serve small fried pastries similar to doughnut holes, served with condensed milk as a sauce.

 

Chinese cuisine features long, deep-fried doughnut sticks that are often quite oily, hence their name in Mandarin, yóutiáo (油條, lit. oil strips.); in Cantonese, this doughnut-style pastry is called yàuhjagwái (油炸鬼, ghosts fried in oil). These pastries are not sweet and are often served with congee, a traditional rice porridge.

 

INDIA

In India, a savory, fried, ring-shaped snack called a vada is often referred to as the Indian doughnut. The vada is made from dal, lentil or potato flours rather than wheat flour. In North India, it is in the form of a bulging disc called dahi-vada, and is soaked in curd, sprinkled with spices and sliced vegetables, and topped with a sweet and sour chutney. In South India, a vada is eaten with sambar and a coconut chutney.

 

Sweet pastries similar to old-fashioned doughnuts called badushahi and jalebi are also popular. Balushahi, also called badushah, is made from flour, deep fried in clarified butter, and dipped in sugar syrup. Balushahi is ring-shaped, but the hole in the center does not go all the way through. Jalebi, which is typically pretzel-shaped, is made by deep frying batter in oil and soaking it in sugar syrup. A variant of jalebi, called imarti, is shaped with a small ring in the center around which a geometric pattern is arranged.

 

Along with these Indian variants, American variants of doughnuts are also available with American brands such as Krispy Kreme and Dunkin' Donuts setting up retail outlets in India, as well as local brands such as Mad Over Donuts and the Donut Baker.

 

INDONESIA

The Indonesian, donat kentang is a potato doughnut, a ring-shaped fritter made from flour and mashed potatoes, coated in powder sugar or icing sugar.

 

IRAN

The Persian zoolbia and bamiyeh are fritters of various shapes and sizes coated in a sugar syrup. Doughnuts are also made in the home in Iran, referred to as doughnuts, even in the singular.

  

ISRAEL

Jelly doughnuts, known as sufganiyah (סופגניה, pl. sufganiyot סופגניות) in Israel, have become a traditional Hanukkah food in the recent era, as they are cooked in oil, associated with the holiday account of the miracle of the oil. Traditional sufganiyot are filled with red jelly and topped with icing sugar. However, many other varieties exist, with some being filled with dulce de leche (particularly common after the South American aliyah early in the 21st century).

 

JAPAN

In Japan, an-doughnut (あんドーナッツ, "bean paste doughnut") is widely available at bakeries. An-doughnut is similar to Germany's Berliner, except it contains red azuki bean paste. Mister Donut is one of the most popular doughnut chains in Japan. Native to Okinawa is a spheroid pastry similar to doughnuts called sata andagi.

 

MALAYSIA

Kuih keria is a hole doughnut made from boiled sweet potato that is mashed. The sweet potato mash is shaped into rings and fried. The hot doughnut is then rolled in granulated sugar. The result is a doughnut with a sugar-crusted skin.

 

NEPAL

Sel roti is a Nepali homemade, ring-shaped, rice doughnut prepared during Tihar, the widely celebrated Hindu festival in Nepal. A semiliquid dough is usually prepared by adding milk, water, sugar, butter, cardamom, and mashed banana to rice flour, which is often left to ferment for up to 24 hours. A sel roti is traditionally fried in ghee.

 

PAKISTAN

Doughnuts are available at most bakeries across Pakistan. The Navaz Sharif variety, available mainly in the city of Karachi, is covered in chocolate and filled with cream, similar to a Boston cream. Doughnuts can readily be found at the many Dunkin' Donuts branches spread across Pakistan.

 

PHILIPPINES

Local varieties of doughnuts sold by peddlers and street vendors throughout the Philippines are usually made of plain well-kneaded dough, deep-fried in refined coconut oil and sprinkled with refined (not powdered or confectioner's) sugar. Doughnuts are a popular mid-day snack. A native variant from the Visayas islands known as shakoy or siyakoy (also known as lubid-lubid in the northern Philippines) uses a length of dough twisted into a distinctive rope-like shape before being fried. The preparation is almost exactly the same as doughnuts, though there are variants made from glutinous rice flour. The texture can range from soft and fluffy, to sticky and chewy, to hard and crunchy. They are sprinkled with white sugar, but can also be topped with sesame seeds or caramelized sugar.

 

TAIWAN

In Taiwan, shuāngbāotāi (雙胞胎, lit. twins) is two pieces of dough wrapped together before frying.

 

THAILAND

In Thailand, a popular breakfast food is Pa Thong Ko, also known as Thai Donuts, a version of the Chinese Yiu Ja Guoy/Youtiao. Often sold from food stalls in markets or by the side of the road, these doughnuts are small sometimes X-shaped and sold by the bag full. They are often eaten in the morning with hot Thai tea.

 

VIETNAM

Vietnamese varieties of doughnuts include bánh tiêu, bánh cam, and bánh rán. Bánh tiêu is a sesame-topped, deep-fried pastry that is hallow. It can be eaten alone or cut in half and served with bánh bò, a gelatinous cake, placed inside the pastry. Bánh cam is from Southern Vietnam and is a ball-shaped, deep-fried pastry coated entirely in sesame seeds and inside of which contains a mung bean paste filling. Bánh rán is from Northern Vietnam and is similar to bánh cam; however, the difference is that bánh rán is covered with a sugar glaze after being deep-fried and its mung bean paste filling includes a jasmine essence.

 

EUROPE

AUSTRIA

In Austria, doughnut equivalents are called Krapfen. They are especially popular during Carneval season (Fasching), and do not have the typical ring shape, but instead are solid and usually filled with apricot jam (traditional) or vanilla cream (Vanillekrapfen). A second variant, called Bauernkrapfen, probably more similar to doughnuts, are made of yeast dough, and have a thick outside ring, but are very thin in the middle.

 

BELGIUM

In Belgium, the smoutebollen in Dutch, or "croustillons" in French, are similar to the Dutch kind of oliebollen, but they usually do not contain any fruit, except for apple chunks sometimes. They are typical carnival and fair snacks and are coated with powdered sugar.

 

BOSNIA AND HERZEGOVIA - CROATIA -

MACEDONIA AND SERBIA

Doughnuts similar to the Berliner are prepared in the northern Balkans, particularly in Bosnia and Herzegovina, Croatia, Macedonia and Serbia (pokladnice or krofne). They are also called krofna, krafna or krafne, a name derived from the Austrian Krapfen for this pastry. In Croatia, they are especially popular during Carneval season and do not have the typical ring shape, but instead are solid. Traditionally, they are filled with jam (apricot or plum). However, they can be filled with vanilla or chocolate cream. Another types of doughnuts are uštipci and fritule.

 

CZECH REPUBLIC

There are Czech Republic "American" style doughnuts, but before they were solid shape and filled with jelly (strawberry or peach). The shape is similar to doughnuts in Germany or Poland. They are called Kobliha (Koblihy in plural). They may be filed with nougat or with vanilla custard. There are now many fillings; cut in half or non-filled knots with sugar and cinnamon on top.

 

DENMARK

In Denmark, doughnuts exist in their "American" shape, and these can be obtained from various stores, e.g. McDonald's and most gas stations. The Berliner, however, is also available in bakeries.

 

FINLAND

in Finland, a sweet doughnut is called a munkki (the word also means monk) and are commonly eaten in cafés and cafeteria restaurants. They are sold cold and are sometimes filled with jam (U.S. jelly) or a vanilla sauce. A ring doughnut is also known as donitsi.A savory form of doughnut is the meat doughnut (in Finnish lihapiirakka, or literally meat pie). Being made of doughnut mixture and deep fried the end product is more akin to a savory doughnut than any pie known in the English speaking world.

 

FRANCE

The French beignet, literally "bump", is the French and New Orleans equivalent of a doughnut: A pastry made from made from deep-fried choux pastry.

 

GERMANY

In parts of Germany, the doughnut equivalents are called Berliner (sg. and pl.), but not in the capital city of Berlin itself and neighboring areas, where they are called Pfannkuchen (which is often found misleading by people in the rest of Germany, who use the word Pfannkuchen to describe a pancake, which is also the literal translation of it). In middle Germany, they are called Kreppel or Pfannkuchen. In southern Germany, they are also called Krapfen and are especially popular during Carnival season (Karneval/Fasching) in southern and middle Germany and on New Year's Eve in northern Germany. Berliner do not have the typical ring shape, but instead are solid and usually filled with jam, while a ring-shaped variant called Kameruner is common in Berlin and eastern Germany. Bismarcks and Berlin doughnuts are also found in Australia, Canada, Denmark, Finland, Switzerland and the U.S. Today, American style doughnuts are also available in Germany, but are less popular than their native counterparts.

 

GREECE

In Greece, there is a doughnut-like snack, called loukoumas (λουκουμάς), which is a doughnut with sugar and comes in two types (one is shaped like the number 8; the other is a torus). The first one is crispier, whereas the second one is larger and softer.

 

HUNGARY

Fánk is a sweet traditional Hungarian cake. The most commonly used ingredients are: flour, yeast, butter, egg yolk, a little bit of rum, a sniff of salt, milk and oil to deep fry with. After the pastry has risen for approximately 30 minutes the result is an extreme light doughnut-like pastry. Fánk is mostly served with powdered sugar and lekvar.

 

It is supposed that Fánk pastry is of the same origin as German Berliner, Dutch oliebol, and Polish pączki.

 

ICELAND

In Iceland kleinuhringur (pl. kleinuhringir and kleinuhringar) are a type of old Icelandic cuisine which resembles doughnuts. The Berliner and many other kinds of doughnuts can only be found on one day of the year and that is on a holiday called "Bolludagur" or in other words Doughnut Day.

 

ITALY

Italian doughnuts include ciambelle, krapfen, zippuli and zeppole from Calabria, maritozzi and bomboloni from Tuscany.

 

LITHUANIA

In Lithuania, a kind of doughnut called spurgos is widely known. Some spurgos are similar to Polish pączki, but some specific recipes, such as cottage cheese doughnuts (varškės spurgos), were invented independently.

 

NETHERLANDS

In the Netherlands, oliebollen, referred to in cookbooks as "Dutch doughnuts", are a type of fritter, with or without raisins or currants, and usually sprinkled with powdered sugar. Variations of the recipe contain slices of apple or other fruits. They are traditionally eaten as part of New Year celebrations.

 

NORWAY

In Norway, the traditional smultring is the prevailing type of doughnut traditionally sold in bakeries, shops, and stalls, however the American-style doughnuts are widely available in larger supermarkets, McDonald's restaurants, 7-elevens and bakeries. The Berliner is more common than the US doughnut, and sold in most supermarkets and bakeries alongside smultring doughnuts.

 

POLAND

In Poland and parts of the U.S. with a large Polish community, like Chicago and Detroit, the round, jam-filled doughnuts eaten especially - though not exclusively - during the Carnival are called pączki (pronounced [ˈpɔntʂkʲi]). Pączki have been known in Poland at least since the Middle Ages. Jędrzej Kitowicz has described that during the reign of the August III under influence of French cooks who came to Poland at that time, pączki dough fried in Poland has been improved, so that pączki became lighter, spongier, and more resilient.

 

PORTUGAL

See Malasada.

 

ROMANIA

The Romanian dessert gogoși are fried dough balls similar to filled doughnuts. They are stuffed with chocolate, jam, cheese and other combinations and may be dusted with icing sugar.

 

RUSSIA

In Russia and the CIS countries, ponchiki (Russian: пончики, plural form of пончик, ponchik) or pyshki (Russian: пышки, especially in St. Petersburg) are a very popular sweet doughnut, with many fast and simple recipes available in Russian cookbooks for making them at home as a breakfast or coffee pastry. In Ukraine and Belarus they are called pampushky (Ukrainian: пампушки).

 

SLOVENIA

In Slovenia, a jam-filled doughnut known as krofi, is very popular. It is the typical sweet during Carnival time, but is to be found in most bakeries during the whole year. The most famous krofi come from the village of Trojane in central Slovenia, and are originally filled with apricot jam filling.

 

SPAIN

In Spain, there are two different types of doughnuts. The first one, simply called "donuts" (in reference to the most famous commercial brand name for this type of food) or "berlinas" (a more traditional name), refer to the American-style doughnut, that is, a deep fried, sweet, soft, ring of flour dough.

 

The second type of doughnut is a traditional pastry called "rosquilla", made of fermented dough and which is fried or baked in an oven. They were purportedly introduced in Spain by the Romans.[citation needed] In Spain, there are several variants of them depending on the region where they are prepared and on the time of the year they are sold, as they are regarded in some parts as a pastry especially prepared only for Easter. Although overall they result in pastries of a tighter texture and less sugared than American doughnuts, they differ greatly in shape, size and taste from one region to another.

 

The 'churro' is a sweet pastry of deep-fried dough similar to a doughnut but shaped as a long, thin, ribbed cylinder rather than a ring or sphere. Churros are commonly served dusted in sugar as a snack or with a cup of hot chocolate.

 

SWITZERLAND

In Switzerland, there are Zigerkrapfen and Berliner.

 

UNITED KINGDOM

In some parts of Scotland, ring doughnuts are referred to as doughrings, with the 'doughnut' name being reserved exclusively for the nut-shaped variety. Glazed, twisted rope-shaped doughnuts are known as yum-yums. It is also possible to buy fudge doughnuts in certain regions of Scotland. Fillings include jam, custard, cream, sweet mincemeat, chocolate and apple. Common ring toppings are sprinkle-iced and chocolate.

 

In Northern Ireland, ring doughnuts are known as 'gravy rings', gravy being an archaic term for hot cooking oil.

 

NORTH AMERICA

CARIBBEAN REGION

A doughnut known as "kurma" originating in Eastern India but being sold as a delicacy in Trinidad and Tobago, is a small, sweet, and fried cubed or rectangular-shaped doughnut.

 

COSTA RICA

A traditional Puntarenas cream-filled doughnut is round and robust, managing to keep the cream inside liquified. They are popular in Costa Rica.

 

MEXICO

The Mexican donas are similar to doughnuts, including the name; the dona is a fried-dough pastry-based snack, commonly covered with powdered brown sugar and cinnamon, white sugar or chocolate.

 

UNITED STATES AND CANADA

Frosted, glazed, powdered, Boston cream, coconut, sour cream, cinnamon, chocolate, and jelly are some of the varieties eaten in the United States and Canada. Sweetening, filling, and fancy toppings are now so common that plain doughnuts are now commonly labeled and sold as "old fashioned".

 

There are also potato doughnuts (sometimes referred to as spudnuts). Doughnuts are ubiquitous in the United States and can be found in most grocery stores, as well as in specialty doughnut shops.

 

A popular doughnut in Hawaii is the malasada. Malasadas were brought to the Hawaiian Islands by early Portuguese settlers, and are a variation on Portugal's filhós. They are small eggy balls of yeast dough deep-fried and coated in sugar.

 

Immigrants have brought various doughnut varieties to the United States. To celebrate Fat Tuesday in eastern Pennsylvania, churches sell a potato starch doughnut called a Fastnacht (or Fasnacht). The treats are so popular there that Fat Tuesday is often called Fastnacht Day. The Polish doughnut, the pączki, is popular in U.S. cities with large Polish communities such as Chicago, Milwaukee, and Detroit.

 

In regions of the country where apples are widely grown, especially the Northeast and Midwest states, cider doughnuts are a harvest season specialty, especially at orchards open to tourists, where they can be served fresh. Cider doughnuts are a cake doughnut with apple cider in the batter. The use of cider affects both the texture and flavor, resulting in a denser, moister product. They are often coated with either granulated or powdered sugar or cinnamon sugar.

 

In Southern Louisiana, a popular variety of the doughnut is the beignet, a fried, square doughnut served traditionally with powdered sugar. Perhaps the most famous purveyor of beignets is New Orleans restaurant Cafe Du Monde.

 

In Quebec, homemade doughnuts called beignes de Noël are traditional Christmas desserts.

 

OCEANIA

AUSTRALIA

In Australia, the doughnut is a popular snack food. Jam doughnuts are particularly popular and a unique aspect of Australian culture, especially in Melbourne, Victoria and the Queen Victoria Market, where they are a tradition. Jam doughnuts are similar to a Berliner, but are served hot with red jam (raspberry or strawberry) injected into a bun that is deep-fried and then frosted in either sugar or cinnamon. Jam doughnuts are sometimes also bought frozen. In South Australia, they are known as Berliner or Kitchener and often served in cafes. A variant is the custard-filled doughnut.

 

Mobile vans that serve doughnuts, traditional or jam, are often seen at spectator events, carnivals and fetes and by the roadside near high-traffic areas like airports and the carparks of large shopping centers. Traditional cinnamon doughnuts are readily available in Australia from specialised retailers and convenience stores. Doughnuts are a popular choice for schools and other not-for-profit groups to cook and sell as a fundraiser.

 

NEW ZEALAND

In New Zealand, the doughnut is a popular food snack available in corner dairies. They are in the form of a long sweet bread roll with a deep cut down its long axis. In this cut is placed a long dollop of sweetened clotted cream and on top of this is a spot of strawberry jam. Doughnuts are of two varieties: fresh cream or mock cream.

 

The rounded variety is widely available as well.

 

SOUTH AMERICA

BRAZIL

In Brazil, bakeries, grocery stores and pastry shops sell ball-shaped doughnuts popularly known as "sonhos" (lit. dreams). The dessert was brought to Brazil by Portuguese colonizers that had contact with Dutch and German traders. They are the equivalent of nowadays "bolas de Berlim" (lit. balls of Berlin) in Portugal, but the traditional Portuguese yellow cream was substituted by local dairy and fruit products. They are made of a special type of bread filled with "goiabada" (guava jelly) or milk cream, and covered by white sugar.

 

CHILE

Berlin (plural Berlines) doughnut is popular in Chile because of the large German community. It may be filled with jam or with manjar, the Chilean version of dulce de leche.

 

PERU

Peruvian cuisine includes picarones which are doughnut-shaped fritters made with a squash and sweet potato base. These snacks are almost always served with a drizzle of sweet molasses-based sauce.

 

WIKIPEDIA

I guess I wouldn't have to write much about these comparison photos, since they pretty much speak for themselves.

 

Still, I can't keep from saying how amazing an experience it is for us here at Etna, to see this immense new cone grow where one year ago there was just a steaming hole in the ground, the famous "pit crater". The hole has become a mountain, the New Southeast Crater, which is growing taller and broader with each of its amazing eruptive episodes, or "paroxysms". Only during the latest of these events, on 15 November 2011, it grew 10-20 m; the lower of the two photographs was taken shortly after the end of the paroxysm.

 

In contrast, when I took the upper photograph, nearly exactly one year earlier, no one would have imagined to see such dramatic change in such a short period. The first paroxysm in the current series was on 12-13 January, and there have been a total of 18 of these episodes until now. Chances are that there will be more of them, maybe at a slower rhythm than during this summer, but each will add a bit to the cone. If the behavior of Etna does not change for some time to come, the new cone will eventually become as high as its older sibling, the original Southeast Crater cone, which still dominates the view in the 9 November 2010 image, but has been degraded to some outdated backdrop in the lower frame.

 

Both views were taken from the same place, at the bend of the jeep road near the "Belvedere" monitoring station, approximately 1 km to the southeast of the crater.

I went to Formby beach today where the National Trust charge £50 to park a coach.Also at Formby beach today was Orion MX14TSZ a Dennis Javelin / Plaxton Profile C53F . It actually dates from 2003 and is an ex MOD vehicle , but is wearing its first plate as it carried an MOD plate during its time in the services. Photo taken 03/06/15

I encountered this swallowtail butterfly caterpillar on my outbound forest walk and passed it again homeward bound just over three hours later. In that time it had undergone a moult and transitioned from the typical bird poop early-mid instar larva to the snake head mimicking later instar (see comments for that image).

 

This is a Yellow Helen Swallowtail Butterfly Caterpillar (Papilio nephelus, Papilionidae). I encountered this species on the very same foodplant this time last year (see those images HERE).

 

Pu'er, Yunnan, China

Piazza San Marco, Venezia.

Tamron SP Adaptall-2 70-210mm 1:3.5 AH

C'est un jeu...:

.....Vous pouvez estimer la vitesse de chaque voiture...

 

Allez on vous aide un peu :

La première petite route goudronnée sous la 106 est très étroite.

Et la route derrière avec la Scénic floue est une autoroute.

 

Réponse ici ci-dessous un peu plus tard...

Both were scratched by me.

Quote:

It is very useful, when one is young, to learn the difference between "literally" and "figuratively."

...Figuratively, they escaped from Count Olaf and their miserable existence. They did not literally escape, because they were still in his house and vulnerable to Olaf's evil in loco parentis ways. But by immersing themselves in their favorite reading topics, they felt far away from their predicament, as if they had escaped.

-LS

Differences

bit.ly/3uK3igN

 

"Differences challenge assumptions."

--Anne Wilson Schaef

 

Architectural differences. Shot at Acension Columbia St. Mary's hospital on the East Side of Milwaukee, Wisconsin.

 

Day 134 of 365

 

Copyright 2022 Scott Norris Creative

scottnorrisphotography.com

scott-norris.pixels.com

scottnorriscreative.com

 

#architecture #blackandwhite #Milwaukee #finear

Please View Large On Black

 

These very happy children, were just on the street, and slowly gathered together around me, out of curiosity..They loved me taking their pics.

Same me, same Jill, same posing, same location (Glencoe Scotland)

But what other differences can you see..? :)

 

Photofunia used here.. photofunia.com/

 

  

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Johnny played to the crowds for laughs. It was a totally spontaneous characteristic, never rehearsed or forced, he had a natural talent for gaining a person's confidence and reeling them in, a devine gift for making observations and spitting them back out like a spent force. Everyone loved Johnny, they couldn't help but fall for his cheeky face and smiling eyes, the bold bravado and sense of assurance and self confidence that won over hearts and minds with consummate ease. I don't think I ever really hated him. Fear is separate from hatred, don't you think? I guess I always looked up to him being my older brother and all. Seven years the difference between us, he the strong one, me the ghost. Everybody loved Johnny.

 

In the summer of sixty four I entered the world, a tiny bundle of unplanned flesh and bones, pissing and screaming as the midwife handed me to my tired and emotional mother, laying me across her chest, beneath her sweaty facial features and red eyes, exhausted from all of the pushing and cursing that accompanied my less than text book birth. I don't think my mother ever truly forgave me for the scalpel blade that ripped at her flesh, the stitches that scarred her delicate abdomen or the invasive hands and suction cup that pulled for all it's worth to spin me around and retrieve me from her womb. It was raining when I was born. Five twenty five in the afternoon on January fourteenth, a violent storm lashing the pretty little village and it's cowering inhabitants as my father stayed away, preferring instead the comfort of the four walls of his workplace. Men were different back then, times were too. Childbirth was women's work, and husbands didn't need to be holding their wives hands and sobbing like a baby down at the business end of things, in touch with heir feminine sides as perhaps they need to be these days. At least hat's what my father would have me believe back then. Naturally I don't recall the events of my birth, I mean who would, these are the details that were subsequently given to me as I progressed through my happy childhood in the countryside that was to shape and protect me through my formative years.

 

My parents only wanted the one child, and in Johnny they had found the perfect son to mould into a mini-me of my proud and studious father. An heir to the family business, a gold painted addition to the 'J.S Lane & son' sign writing above my fathers humble little watch and clock repair empire, he was doted on, loved and adored. Then I guess I had to come along and throw a spanner in the proverbial works. A vacation to Paris, family unity, love in the air and a little caution thrown to the wind. or else some rogue birth control pills that were ineffectual. My childhood was normal enough, and my parents never once uttered a single word of disappointment in me, it was more in their actions and glances exchanged, my father never a man for any form of bodily contact being old school, army type, stiff upper lip and arms tucked behind his back as he faced the wall, his stern words rebounding off the garish wallpaper when he admonished me. And that seemed to happen a lot as I recall. You know, I can honestly say that I don't recall a single occasion that my father kissed me as a child, nor held me in a chance embrace, or called me 'son'. A second child just was not on the agenda, plans altered, the harmony unbalanced, the sibling rivalry to the fore.

 

Johnny hated me with a passion, though I always looked up to him and hoped that one day we would become good friends and myself something more than a punch bag both physically and emotionally. I was the butt of his jokes and a source for constant humiliation at school when he'd be sent to collect me each afternoon. I was his little puppet, and try as I might, I never quite managed to alter his, or my parents feelings towards me. I never wanted any part of the family business. If the truth be told I couldn't stand the musty smell of the old shop front, all those antique cuckoo clocks and Seiko watches that lined the cabinets like an army of soldiers and my father sitting at his desk beneath the light, looking old before his time as he sucked on a pipe filled with Old Holborn tobacco that rose into the air in plumes of chocking smoke. I'd be taken there after school and made to wait until closing time before we could al head home for tea, my brother full of life and cracking jokes, the bond between he and my father so evident and unbreakable. Was I jealous? I don't know that I'd describe my feelings as such. I felt left out, an outsider to the family, as though it was my fault that I had been born, a threat to the macho understanding of a father and his first born son. I was almost a rival to their love and Johnny always made sure that I was kept at arms length.

 

My only comfort was living life by the seafront that captivated my eyes and soul, seduced me with it's beauty and magnificence and offered me a safe haven in the form of a giant cave that only I knew existed. Accessible at high tide with my little wooden rowing boat, the soft sand welcomed me inside to a further stretch of dark seawater into which one day I dived headlong in the name of curiosity, taken to an underwater world of spider crabs and seaweed and up into a recessed cavern that became the focal point of my childhood pleasure. Away from Jonny I was king to rule, my own secret hideaway that even he could not contaminate nor destroy. The seventies were fun for me, safer days, less red tape and warning signs, protocol and health and safety doctrines to prevent me from having some fun. Gawdy tank tops that were worse than something your own grandmother would knit, seventeen and twenty one inch flared jeans and platform shoes. I didn't ask for much from life. I was truly happy there in my cave capturing seashells, writing my name on the walls, being free of the stigma and shackles of my family life. Seventy three and David Bowie was in the charts with 'Life on Mars' reissued on orange labelled RCA vinyl from 'Hunky Dory' a couple of years earlier. I can recall the excitement of each new single he released and the aroma of the freshly cut vinyl. I used to grab the Hoover and sing into the handle, miming badly, just a stupid nine year old doing dumb assed things. Johnny, aged sixteen, now spent most of his time at he shop, attending to the jobs that my father gave to him whilst Mother worked part time at the local Infant school to break the tedium of her monotonous existence, taking crafty G&T's each afternoon from the Gordon's bottle hidden oh so neatly behind the front room book cabinet in the little darkened recess, and flirting for attention with the PE teacher at the school.

 

The beatings continued along with the humiliation and name calling and Johnny always came out of any shit he landed in, smelling sweetly of roses, whilst I could do no right, it seemed at the time. But I had my cave and my little boat, and trinkets that I had moved there in sealed plastic bags that made my cave feel personal and home. But things can change in the blink of an eye I guess. What once seemed rock solid and so exquisitely personal can be laid bare, ruined, broken up in front of you in the blink of an eye, and I should have know that my big brother would seek to dominate and destroy all that I held secret and dear even though he had everything in life that he could possibly desire, including a stupid sibling as his fall guy.

 

Standing here now, almost forty years after the events of that fateful day, eyes surveying the confines of the outer section of my little cave with the same wonderment and wide eyes excitement as back then when I was no more than a snotty kid, I feel a certain numbness to the whole sequence of events, a detachment from reality almost as deep and abiding as the attachment I felt with my own family as I grew to dislike and despise them for how they treated me. Resigned acceptance, belligerent disregard, blatant indifference and the turning of the cheek to my requests to be heard, to be loved, to be wanted. I'm transported back to August 25th nineteen seventy three, me in my polkadot swimming trunks, standing here with Johnny ahead of me laughing and teasing me, aggressive stance and hands that slapped my face so hard I think I can still feel the sting, even now. He'd followed me and discovered my secret and now sought to destroy everything that was precious to me. I screamed in pain, tears streaming down my face, yelling that he'd never get to my comfort spot as I dived into the water and began to navigate the precarious channel through the rocks that lead to my personal Utopia of sand and memories.

 

Precarious, yes. But not to the sinuous flesh of a nine year old who had made that perilous journey through the seaweed that grappled and grabbed at my ankles each and every time, and the sharp bend in the jagged rocks where I almost turned back on myself and down through a gulley to the light of the cave end. The as larger framed and older boy with a lack of navigational skills, such distractions might snag and obscure, a t-shirt might perhaps snag on a jutting rock, and air and water mingle and mix in lungs that were ill prepared for being immersed so long as limbs flailed and tried desperately to free themselves.

 

I never really meant to cause Johnny any real harm. Nor did I actually kill him. The water did that as his lungs filled and he swallowed more than he could expel, nostrils drowning as his eyes bulged and his body became lifeless as it was impaled upon the gulley, a host of spider crabs witness to his final demise, the final crowd of crustaceans that he played out to. A terrible accident, a fluke as two brothers played in a cave, a distraught father who's entire world came crashing down around him that glorious August day and a mother too drunk and scented in sex as she lay in the arms of her lover to comprehend the death of her beloved eldest son until she'd sobered up well enough to grieve and realise just how little she liked this mess of a life.

 

Forty seven and lined with life's journey on these feature both physically and emotionally. This homecoming is of pleasure and pain as I retrace the footsteps of my childhood to this little cave that saved me from the madness and delivered me from the pain of life itself. The little shop has long since gone, changed hands, façade repainted, wood replaced with double glazing and plastic and now a boutique selling hand mad flower power bags that hark back to the era of my birth. My parents are marked by respectful headstones though I only visited once, maybe twice. Flowers for the dead seems such a waste of beauty and life to me, and it's not as though they get the benefit of the damn things, is it. The water still sits in the rear of the cave, and I have half a mind to dive in and swim through that gulley to remember my past, but I know that these old limbs would struggle somewhat these days. Times change, memories soften and the bitterness and acrimonious feelings are eroded like the sea to jagged rock faces, all smoothed and appealing.

 

I smile wryly as I recount the events that fateful day. Yeah, sure, fate played her part all right, and I'm grateful to her for my salvation. You know, Johnny played to the crowds, and then some. He could have had it all if not for his greed and insecurities, his hatred of the runt created in the heat of a passion that was a lie, so shallow and unworthy of his cruellest intentions. And me? I'm all grown up and doing just fine now with the money salvaged from the sale of the family business, a wife and kids who love me and I love back in oceans of touch and words. Just look at that little runt now.........

 

.

 

.

 

Written April 11th 2011

 

Photograph taken on April 10th 2011 in Botany Bay, Broadstairs, Kent, England

 

Nikon D700 14mm 1/100s f/16.0 iso200

 

Nikkor AF-S 14-24mm f/2.8G ED IF, UV filter

 

The difference with my previous photos of euphorbia (a little dull), is the sun (all too rare in my opinion in Belgium) but who has kindly help me this December 11

 

La différence avec mes précédentes photos d'euphorbes (un peu ternes), c'est le soleil (trop rare à mon goût en Belgique) mais qui a bien voulu m'aider ce 11 décembre 2013.

 

Brankov Most, or - The Bridge From Where Famous Serbian Writer Branko Ćopić Commited Suicide. Many copycats to follow after his success, many failed.

  

Bronica SQ-A, Zenzanon 50mm f/3.5 PS, Fuji Velvia 100F, Canon 8800F... 8 seconds exposure, take that you digital antichrists.

We're all different in some way, and sometimes we can feel that stops us joining other people in what they're doing.

 

Maybe it shouldn't...?

 

- Taken at 11:04 AM on September 30, 2007 - cameraphone upload by ShoZu

An assignment to shoot diversity.

Dying these blue was a headace. The rightmost gem has one drop of blue dye (about 300 microliters) while the left most gem has about 150. Without the light, the gem on the right is nearly opaque.

Canon 5D Mark III_Canon EF400mm F/4 IS DO_Canon 1.4X III

three species of douc langur are distinguishable based on pelage color differences (Nadler et al. 2003). Perhaps most importantly, the three species are distinguished by the color of their shanks; P. cinereus have grey shanks (the grey-shanked douc langur), P. nemaeus have red shanks (the red-shanked douc langur) and P. nigripes have black shanks (the black-shanked douc langur) (Nadler 1997).

 

P. cinerea have a gray agouti body, neck, head and arms with dark gray agouti legs (Groves 2001; Nadler et al. 2003). The belly is whitish-gray or almost white and the hands and feet are black (Groves 2001; Nadler et al. 2003). The facial skin is yellow-brown, yellow-orange or light brown with a white mouth and chin with long white whiskers. The throat is white with an orange ring around the neck (Nadler 1997; Groves 2001; Nadler et al. 2003). Facial characteristics are similar in P. nemaeus, but they have a dark agouti belly and white forearms and the eyes slant a bit more than in the other two species of douc langur. The hind limbs are maroon with black fingers, toes and thighs (Groves 2001). There are long white hairs ringing the face (Lippold 1977). P. nigripes has darker, blue-gray facial skin. The eyes have yellow rings around them and slant the least within the genus (Groves 2001; Nadler et al. 2003). The body, upper arms, and head are both dark gray agouti with a dark brown agouti ventrum (Groves 2001; Nadler et al. 2003). The back of the hands are white to the elbow (Nadler et al. 2003).

 

There can be some variation within species in coloration. For example, in some populations of P. nigripes, individuals have been seen to possess reddish coloration on the legs, a trait more typical of P. nemaeus (Nadler 2008). Further, animals with intermediate traits may be indicative of natural hybridization as individuals have been seen with traits typical of more than one Pygathrix species (Lippold & Vu 1995).

 

All species have a white tail, but P. cinerea and P. nemaeus have a tassel at the end, while the P. nigripes tail is longer with a nearly absent tassel (Nadler et al. 2003). Male P. nemaeus have a pink penis and a white scrotum as do P. cinerea, while P. nigripes have a blue scrotum and red penis (Nadler et al. 2003). In P. nemaeus, both sexes have a triangle of white pelage around the base of the tail above which males, but not females, have round white spots. This feature can be used to determine the sex of individuals (Lippold 1977).

 

Wild douc langurs spend a majority of their time arboreally, moving through quadrupedal and brachiation locomotion; traveling single-file through established pathways (Lippold 1998; Nadler et al. 2003). P. nemaeus are not often seen on the ground, however wild P. nigripes have been seen on the ground and may spend up to 20% of their day terrestrially (Lippold 1995; 1998; Lippold & Vu 2008; Hoang et al. 2009). P. nemaeus in captivity primarily move through their environment through brachiation (46%) and quadrupedal walking and running (Nadler et al. 2003; Byron & Covert 2004). Wild P. nigripes move quadrupedally (61%), through leaping (17%), by brachiating (10%), climbing (8%) and dropping (4%) (Rawson 2006). Horizontal jumps in wild P. nemaeus are also seen, with individuals landing feet first (Lippold 1998).

 

In captivity, Pygathrix have lived into their mid-twenties (Weigl 2005).

Old, new and in progress.

 

Couldn't be arsed cloning out the lampost.

 

Manchester, UK.

 

25 February, 2011.

Clarke Quay.

 

*Note: More pics of Architectural, Interior and Exterior Designs in my Architectural, Interior and Exterior Designs Album.

Woodpecker size comparison

the other sides of those two models. looking at the triangular-ish hexagons and their arrangement it's clear how these patterns are basically the same :-)

Working model of Charles Babbage's Difference Engine

Ang Mapaghimalang Birhen ng Inmaculada Concepcion.

Isang Encarna lang ang dumaan sa kanya last year

But try to See....THE DIFFERENCE...Before the Anniversary, to During the Anniversary and present.

 

A MIRACLE HAPPEN... UNTIL NOW..

Wala yan sa Ilaw....nasa Birhen yan..

 

"MARNONG IBALIK NG BIRHEN ANG KANYANG MUKHA...KAHIT ISANG ENCARNA LAMANG ANG DUMAAN SA KANYA...ISANG HIMALA!"- John Pierce Paschual

 

COMMENT IF YOU SEE THE MIRACLE...

Jack holding the life sized tracing of his body with bonus face printout from 6 years earlier.

In recognition of their outstanding service to Delaware, Governor John Carney honored 13 young people and five groups with the Governor’s Youth Volunteer Service Awards during a ceremony May 24 at the Polytech Adult Education Conference Center in Woodside.

“Across the state, I am impressed by the level of commitment our young people have to serving others,” Governor Carney said. “I am proud to honor their energy, spirit and willingness as they help us to build stronger and healthier communities. Without question, they demonstrate that one person can make a difference in the lives of others.”

More than 200 people, including Renee Beaman, director of DHSS' Division of State Service Centers, which oversees the awards, and Georgeanna Windley, Chair of the Governor’s Commission on Community and Volunteer Service, joined the Governor in honoring the young volunteers for their outstanding service, community impact and inspiration to others.

The Governor’s Youth Volunteer Service Awards are sponsored by the Office of the Governor and are coordinated by the State Office of Volunteerism and the Governor’s Commission on Community and Volunteer Service.

2017 GOVERNOR’S YOUTH VOLUNTEER SERVICE AWARD WINNERS

INDIVIDUALS

Wei-Ling Moloy

Arts & Culture

Nominator: Angela Williamson

Wei-Ling Moloy is an active volunteer at Hagley Museum & Library, serving as a youth leader in its Youth Leadership Program (YLP) and as a camp counselor. As a youth leader, Wei-Ling facilitates and designs programs and activities related to Hagley’s stories of technology, science, and innovation. As a camp counselor, she supported the adult camp instructors by interacting with campers, assisting with activities, and maintaining the enjoyment and safety of campers. Beginning in 2014, as a shy, quiet volunteer, Wei-Ling has grown into a strong leader who is respected both by her fellow youth leaders and the adult mentors in the Hagley Museum & Library volunteer program.

Suprit Bodla

Community Service

Nominator: Jim Power

Since 2013, Suprit Bodla has volunteered with the Boy Scouts of America, Christiana Care Health System and the Leukemia and Lymphoma Society (LLS). He has organized a variety of fundraisers to benefit LLS and also to raise public awareness of the fight against blood cancer. Suprit is also a student mentor for the Science Ambassadors Program at the Charter School of Wilmington, where he, along with his peers, helped to organize a STEM tutoring program at Marbrook Elementary School and work with the Delaware Children’s Museum to provide science and match activities for Engineering Week.

Nadeem D. Boggerty

Community Service

Nominators: Adrienne Gomez

Dover High School honor student Nadeem D. Boggerty has been volunteering in his community for the past six years with his church, his school and through social organizations. One of the many organizations at which Nadeem volunteers is the Calvary Church in Dover, where he and his family help pack boxes and assist with dinner on Thanksgiving each year. Nadeem also participates in several social service organizations (the Omega Gents, a program steered by Omega Psi Phi Fraternity, Inc.; EMBODI, hosted by Delta Sigma Theta Sorority, Inc.; and BeB.O.L.D., a nonprofit youth mentoring organization in Dover) where he has helped feed the homeless, staff information tables at Back-to-School Fairs, toy drives, First State Community Day, and other activities that support the local community.

Sarah Davis

Education

Nominator: Michelle Neef

Fourteen-year-old Sarah Davis been volunteering with Faithful Friends Animal Society for four years. Sarah passionately promotes, educates and supports her community and has become a true leader and advocate for her generation. Furthermore, she displays great compassion while taking the initiative to ensure the safety of animals. Her tenacity has saved the lives of many dogs and cats, and improved the lives of neighbors who care for them. Sarah has provided long-term foster care to neonate kittens and delivered food from Faithful Friends Animal Society Pet Food Bank to pet owners with low incomes or those struggling in other ways to assist them in keeping their family pets in their home. She also rescued dogs and cats from perilous environments and has been instrumental for the Trap-Neuter-Return program, which works to reduce and improve the community cat population.

Cheyenne McGowan

Environment

Nominator: Emily Krueger

Cheyenne McGowan started with the Brandywine Zoo as a summer teen intern with its Zoo Camps during the summer of 2016. After the summer, she continued her volunteer efforts by signing up to help with various educational events at the zoo, including International Red Panda Day, Vulture Weekend, and Noon Year’s Eve. Her role for these events was educating the public at learning stations using animal artifacts, activities, or crafts. In addition, Cheyenne frequently came in to interpret the zoo’s animal exhibits to the public as a docent. Since she started volunteering a year ago, Cheyenne has helped educate hundreds of people at the zoo, which serves the greater Wilmington area, on different environmental topics, including climate change, animal adaptations, and specific animal facts.

Michael Robinette

Health & Special Needs

Nominator: Margaret Jenkins

Since 2013, Michael Robinette has volunteered with the Mary Campbell Center’s Children & Youth program. Mike works with more than 100 children each summer, in a variety of age groups with unique physical or intellectual disabilities. His responsibilities include assisting children in different activities throughout the day such as arts and crafts, games, swimming and cooking. Mike also supports staff with talent show planning and production. Additionally, he provides supervision and companionship for campers on field trips during the summer camp program. Mike gets to know the campers on a one-on-one level and is quick to learn their likes and dislikes, and when they need or want help.

Santiago Vizcaino

Health & Special Needs

Nominator: Richard Huber

Santiago Vizcaino began volunteering with the Delaware Division for the Visually Impaired in the summer of 2016. During his time with the agency, Santiago has provided assistance in producing resource material for students with visual impairments, assisting staff with departmental projects and developing training procedures for the organization. Beginning at the Instruction Resource Material Center, Santiago produced large-print reading material for students, which were provided to 247 students. He developed a process that allowed books to be converted to PDF format, which allows a student with a visual impairment to use an iPad or other electronic device to review the document via voice narration or zoom text option, depending on the individual student’s needs. In addition, Santiago helped to develop training procedures for other volunteers.

Joy Baker

Human Needs

Nominator: Joyce Sessoms

In 2016 alone, Joy Baker volunteered an estimated 200+ hours in a variety of capacities in the Delmar and Laurel communities. She serves on the Youth Board of Directors of The ARK Education Resource Center, volunteers at her church as an assistant to the program coordinator responsible for youth activities, and is a member of the National Honor Society. For ARK, Joy acts as a recruiter and fundraiser, and is also an active participant in ARK-sponsored events like the Back-to-School Extravaganza held in Janosik Park.

Katelyn Craft

Human Needs

Nominator: Emily Holcombe

In July 2016, Katelyn Craft began volunteering at Exceptional Care for Children (ECC), Delaware’s first and only nonprofit pediatric skilled nursing facility for children who are medically fragile. Through the Resident Playdate volunteer program, ECC is able to provide the residents the chance to interact with individuals who can offer something other than medical care. At age 14, Katy knew she wanted to bring smiles and joy to children who have extensive medical needs. She has spent more than 100 hours reading, playing games, watching movies, assisting with arts and crafts projects, or just spending quality time with children who have little family involvement. In addition, Katy volunteered her time assisting with special events and fundraisers, like the Gala Fundraiser and Visits with Santa.

Daevean DeShields

Human Needs

Nominator: Aaron Tyson

Following the inspiration of his grandfather, Daevean DeShields created Project HOOP, which stands for Helping Out Other People. The goal of Project HOOP was to fill 1,000 bags with supplies to be distributed to people who are homeless through Faith United Methodist Church’s Open Hands Sound & Clothing Ministry. After recruiting from his local and school community (including his school principal), Daevean was able to meet and surpass his goal with a remarkable 1,015 bags assembled.

Jakob Ryan Thomas

Public Safety

Nominator: Shirin Skovronski

For almost two years, Jakob Ryan Thomas has volunteered as a junior firefighter with the Mill Creek Fire Company. In 2016 alone, he responded to 488 calls of emergency responses to structure fires, motor vehicle crashes, medical assistance, and other miscellaneous calls, amassing more than 500 volunteer hours. Jakob’s actions assisted the community in multiple emergencies, which were often quite serious and dangerous in nature.

Richard Thomas

Public Safety

Nominator: Robert Bassett, Jr.

Richard Thomas has been a volunteer firefighter with Camden-Wyoming Fire Company for two years, assisting in more than 300 emergency situations such as car accidents and house fires. Richard also assists with teaching fire prevention to children. Despite his youth, Richard is well-respected at the fire company and is seen as a mentor for new firefighters.

Ananya Singh

Social Justice/Advocacy

Nominator: Meghan Pasricha

For the past nine years, Ananya Singh has been a member of the Global Youth H.E.L.P. Inc. (GYH), a Delaware nonprofit whose mission is to train and support young people to become leaders by serving their communities through community service projects. Ananya served first as president of the middle school chapter and is currently chair of the high school chapter. Her time and efforts have been vital for many different community service projects, including the Annual Backpack Donation for the YWCA Home-Life Center, the Christmas Hygiene Product Donation, the Annual Ice Cream Party for the YWCA Home-Life Center and the Premier Charities Feeding the Homeless. She also has taught English and karate to younger children.

GROUPS

Greater Milford Boys & Girls Club

Arts & Culture

Nominator: Kenny Monroe

Following the devastation of Hurricane Matthew (Sept. 28-Oct. 10, 2016) in the Caribbean, the Teen TITAN program members of the Greater Milford Boys & Girls Club developed the “Hope for Haiti Donation Drive.” In a relatively short time, the Team Titan program members spent 400 hours collecting clothing, toiletries, bottled water, educational material and other items. More than 300 items filled more than 10 boxes and were sent to the people in Haiti to be used as they began to rebuild and recover from the effects of Hurricane Matthew.

Cape Henlopen High School Army Junior Reserve Officers Training Program

Community Service

Nominator: Angela Thompson

For 10 continuous years, the participants of the Army Junior Reserve Officers Training Program (JROTC) at Cape Henlopen High School have learned that everyone belongs to a community and therefore has a responsibility to that community. The 45 young men and women who comprise the current JROTC roster continue that legacy of service by devoting an average of 2,000 man-hours to community service activities benefiting a number of organizations, including the Delaware Seashore State Park, Beebe Medical Center, American Red Cross Blood Drive, the Salvation Army, Brandywine Senior Citizens Center and the National Kidney Foundation.

A.I. du Pont Middle School – Walk in the Kings Footsteps

Education

Nominator: Michele Fidance

When posed with the question “What will I do to walk in the footsteps of Reverend Dr. Martin Luther King, Jr.?” the student body of A.I. du Pont Middle School in Wilmington decided to answer the question literally. A small group of students, led by Jobs for Delaware Graduates (JDG) instructors, were given the project of researching the speeches of Dr. King in order to choose quotes that meant something to them. The students then inscribed their selected quote on a cut-out of a footprint, which was then affixed to the wall in the cafeteria as a means to inspire their fellow students. Once students beyond the JDG classes saw the footprints, they wanted to participate as well. The project helped to raise awareness among students of Dr. King’s life, teaching and legacy, and how it translates into community action and service.

P.S. duPont Middle School Student Council – Adopt a Family

Health and Special Needs

Nominator: Mallory Stratton

Each year, the student council of P.S. duPont Middle School in Wilmington spearheads its annual Adopt-A-Family Drive. The drive involves the school community at-large adopting the families of 15 to 20 P.S. duPont students who are need assistance to make the holiday season a little brighter. The donations of clothing, books and toys generated by the student council benefited upwards of 50 fellow students and their siblings in 2016.

Delmar High School - Wildcat Wellness Pantry

Human Needs

Nominator: Michele Fidance

The Wildcat Wellness Pantry is a food pantry at the Delmar American Legion, which provides nonperishable food and household items for individuals in need. The pantry is staffed by as many as eight Jobs for Delaware Graduate (JDG) volunteers. The JDG volunteers come in on Saturdays to assist families in need and taking inventory to ensure the pantry can reach even more people. An additional group of more than 60 volunteers collect the proceeds from canned food drives that occur during the school year to continually stock the pantry.

  

Diversity comes in different heights

The difference between winter and the rest of the year in Warsaw is easily visible in the color of the sky.

My 2013 Classic Jasmine 12'' Doll has been completely deboxed. She is standing, supported by a Kaiser doll stand (not included with the doll), and is photographed from various angles.

 

The 2013 Classic Jasmine doll has many differences from the 2012 model, and yet looks very similar. She is now more movie accurate and overall a more attractive doll. The only major change is to her legs, from fully articulated hard plastic legs to rubber legs with internal knee joints and fixed angled feet. But since her outfit covers her legs almost entirely, these changes are not immediately noticeable. There are minor changes to her outfit and accessories, the biggest changes being the return of her triangular earrings, the removal of her overskirt, and the introduction of a pattern in the glitter of her outfit. The features that haven't changed are her head, face, hair, skin color, shoes, torso and arms.

 

Following is a detailed comparative review of the 2013 Classic Jasmine Doll versus the 2012 Classic Jasmine doll. The review is divided in various physical categories.

 

Head and Face: The 2012 and 2013 Classic Jasmine dolls have identical heads and almost identical faces. She is large almond shaped brown eyes that are glancing to her upper right. She has silver and pink eyeshadow, and thick black eyeliner with two short thick black eyelashes over the corner of each eye. There are thick black eyebrows that are arched at the ends. She has a small straight nose. She has a closed mouth smile with full pink lips. Her cheeks are lightly blushed with pink rouge. She has pronounced cheekbones, and a large protruding forehead. Overall, she is very movie accurate, except for her high forehead.

 

There are three small differences in their faces, that may be due to factory variances. One is that the new Jasmine's face is a little less shiny, although that may be due to my washing with alcohol to clean off some blemishes. Another difference that the new Jasmine has slightly darker and fainter pink upper eyeshadow. Finally she has slightly darker pink lips.

 

Hair: The 2013 Classic Jasmine doll has the same hair as the previous model. It is jet black, long and mostly straight. It is formed into a long ponytail that hangs almost to her knees, and tied at two points with black rubberbands. It is parted in the middle, and pulled away from her forehead without the use of any hair product, so it is soft and smooth throughout. The ends of the ponytail is curled and a little messy. I tried to make it neater by combing it, but wasn't very successful. The hairdo is fairly movie accurate, but should come down over her forehead a lot more, and should be tied with blue bands rather than black ones.

 

Outfit: The 2013 Classic Jasmine doll's outfit is very similar to the old one, with some significant differences. Her teal satin top is now slightly bluer, is scalloped at the top and bottom, has a design covered in silver glitter, and has a purple gem at the top. It still has off the shoulder straps. The pants bottom is made of the same material, with the same silver glittery pattern. The waistline is still V-shaped, but is now more modest. It is only about 1/4 inch higher than before, but no longer shows her belly button. The waist can be pulled down a bit, but will still just barely show her belly button. Ariel's costume also had a similar change this year, in that her bellybutton now barely shows above the waist of her tail, and can be covered up by pulling up the tail a bit. A fairly big change was the removal of the sheer organza overskirt and the large teal gem at the waist. I don't miss those so much, since they are not in the costume of the movie character.

 

Shoes: They have identical light blue green flat shoes with a curved toes. It is very movie accurate, but looks a lot better on the flat feet of the 2012 doll, rather on the angled feet of the 2013 doll.

 

Accessories: The 2013 Classic Jasmine doll has large solid triangular earrings of shiny gold, and a hoop necklace of the same material. They are great looking and very movie accurate, and a significant improvement over the older doll's jewelry. The 2012 doll had hoop earrings with three small spheres inside, and a hoop necklace, all of which were a flat gold color. They have the same light teal satin headbands, but the 2013 doll is now missing the large blue green gem, so is less movie accurate in that regard.

 

Body: Her body is fully articulated in the arms, but now has the rubber legs of 2011 and earlier dolls, which has internal knee joints and fixed angled feet. Her hip joints allow her to sit down with her legs together and her back straight up, unlike the 2012 doll with the fully articulated but defective legs. But her knees can only bend about 40 degrees, so her legs stick out when she is sitting. The leg joints are also much stiffer, so she is in a much more natural position when placed standing in a Kaiser doll stand. Her angled rubber feet also make her about 1/4 inch taller than the 2012 doll, who had flat feet.

 

Packaging: The packaging for the dolls is much improved. The box art has been completely redesigned, with beautiful decorations unique to each Princess (actually for each movie), and a cameo of the animated movie character. The boxes are the same height and width (13'' H x 6'' W), but are 1/2'' flatter, making them smaller and lighter. Jasmine's new box has images of Aladdin's Lamp and the Royal Palace in a purple background.

 

Classic Disney Princess Jasmine Doll - 12''

US Disney Store

Released online June 10, 2013.

Purchased online June 13, 2013.

Received June 24, 2013.

$14.95 (was on sale for $10 at time of purchase).

 

2013 Disney Princess Classic Doll Collection

Released online on June 10, 2013. They consist of 11-12'' articulated dolls of the 11 official Disney Princesses, from Snow White to Merida, as well as Princes, Villains and Sidekicks. I now have all 11 Princesses, Queen Elinor, Charlotte and Gaston. I will photograph them boxed, during deboxing and fully deboxed. I will also post reviews and comparative photos.

Details

This modified Harris Shutter Effect image of a woman filming the surf with her phone emphasizes things that move and other differences between three sequential photos while turning the background black.

 

Quick links to related images

View the traditional Harris shutter effect version.

Read how to construct this type of image from three sequential photos.

Other subtractive filter Harris shutter effect images

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information-pack series / 2012