Dawson County news. (Dawsonville, Georgia) 2015-current, March 23, 2022, Image 11

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Dawson County news., March 23, 2022, Image 11

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Newspaper Page TextWednesday, March 23,2022 dawsonnews.com I DAWSON COUNTY NEWS I 3B SOCCER Boys secure fifth win of season, girls fall to region powerhouse Rio White Dawson County News Hector Tenorio Camacho sprints down the field with the ball during the match against White County. By: Rio White riowhite@dawsonnews.com The Dawson County High School boys and girls soccer teams faced off against White County on Tuesday, March 15, with the boys team winning 2-0 and the girls team falling 10-0. Each team faced very dif ferent styles of play, with the boys team finding success by retaining possession against a Warriors team that was focused on defending at all costs. “We have been working on passing a lot in practice and I challenged the guys to bring it into the game,” boys team head coach Patrick Muenchen said. “I was real ly glad to see that...we had everybody contributing on the team.” The Tigers set out aggres sively to begin the match, setting up scoring chances early and allowing occasion al counterattacks by White County. As the first half pro gressed, Dawson County’s defense settled in and allowed the team to keep the ball for long periods of time. Fourteen minutes into the match, Hector Tenorio Camacho glided down the right wing and took a shot from 30 yards out that flew over the goalkeeper’s head and into the net. After a host of close calls, the score at halftime remained 1-0. The Tigers would increase their offensive push in the second half and had more shots on goal, but could not break through for another 26 minutes. Once again, it was Tenorio Camacho who would score, curling in a shot to secure the team’s fifth win of the season. Late in the game, the Warriors attempted to mount a comeback but were unable to find consistent possession. Their frustrations culminat ed during a late-game inci dent where two of their players were shown a red card and sent off. “Part of [our success] was that we moved the game up to the other side and pres sured high,” Muenchen said. “When you pressure high, it causes the other team to unload it quick and turn the ball over.” With the win, the boys team hold a record of five wins, five losses and two draws. The girls team faced much stiffer competition, with the Lady Warriors coming into Tuesday's match with 10 wins out of 12 matches. While goalkeeper Emma Faircloth made several saves during the match, the White County team kept the pressure on and convert ed most of the chances they created. The Lady Tigers fell to a record of three wins, five losses and three draws after the loss. “White County is fast and have the best shot we have probably seen all year,” girls head coach Chess Hamby said. “We just gotta keep getting better and we gotta focus on ourselves, regard less of who we play.” The boys and girls soccer teams play their next match es at home against East Hall on Friday, March 25. FROM 1B NASCAR any one driver from establishing a firm lead. Elliott lost his lead during this final stretch but remained in the top 10, avoiding the finish line frenzy that resulted in several more wrecks. His Hendrick Motorsports teammate William Byron won the race to secure his third career NASCAR Cup Series victory. Elliott finished sixth for his best finish of the season so far and he has accumulated 171 points in the Cup Series stand ings to lead the pack. Imitation IS imitation A decade ago, I launched a new book with a tour that, with three exceptions, took me to large Southern cities and three small Mississippi towns. The exhaustive, two- week tour included Los Angeles, New York City, and the marvelous inde pendent Rainy Day Books in Kansas City. After an early morning show in New York, I stopped to have breakfast at a Jewish-owned delica tessen, one of my favorite places. Eyeing the menu, I was jolted by an item. “Grits!” I exclaimed to the waiter. “You have grits?” He nodded. “People like grits.” “I’ll have a bowl. I want to know how New York City grits taste.” “We’re sold out. Every morning, he makes a big pot of grits and they go fast.” It took four more trips before I had a bowl of New York City grits. They were watery and half- cooked. An imitation. For truly perfect grits, visit The Lodge or The Cloister on Sea Island. They make their grits with real cream and they’re purely scrumptious. They’re also in Georgia. The location where Southern food is being served makes a difference. In Nashville, I stayed in a nice hotel near Vanderbilt. I returned to my room after doing early morning radio and televi sion and ordered room ser vice. Since the grits epi sode in New York, I decid ed to order Southern deli cacies at every stop and judge. I ordered “Southern Buttermilk” biscuits with sausage gravy. It may have been the worst Southern food I ever tasted. The gravy was pasty and tasted close to the Elmer’s Glue that I tried when I was seven. The biscuits were dry, dusty, and barely chewable. Down to the restaurant manager, I called. “Sir, these are the worst biscuits and gravy I’ve ever had.” He sighed. “I know.” “Please, tell me that there isn’t a Southern woman in your kitchen who makes buttermilk bis cuits like this. It has to be a man or a Yankee.” He inhaled deeply. “It’s a young man. From Argentina. He’s trying his best to go by a recipe.” “Argentina??” I exclaimed. “You have one of the top hotels in one of the South’s best cities and you’re letting someone from Argentina make your biscuits and gravy? Let me talk to him.” The young man came to the phone and, as best I could, I gave him advice. “You’re usin’ too much flour in both the gravy and the biscuits.” I told him how to cut in the shorten ing and to work the dough quickly. He responded gratefully. He had been under fire. The manager came back to the phone and expressed his appreciation. “We’ve had so many complaints that we were going to take them off the menu.” “What flour do you use?” “Something generic.” “White Lily,” I said firmly. “And it’s brand born in Tennessee.” In Birmingham, I found impressive biscuits and gravy at a family-owned diner in Homewood, which, sadly, has closed. In Clarksdale, Mississippi, at the blues club, Ground Zero, co founded by actor Morgan Freeman, I discovered the yummiest “sammich’ made with Southern favorites: pimento cheese, bacon, and fried green tomatoes. A delicious version of this sandwich used to be on the menu at EP’s Bar and Grill at The Guest House at Graceland (be careful not to drop “The” or “Graceland"or you will get a note of chastisement from Graceland’s unpleasant public rela tions company). Several weeks ago, I was in Memphis and crav ing that sandwich. I made a special trip to EP’s, only to be told, “We have a shortened menu now. I don’t know why that was taken off because a lot of people ask for it.” I think Elvis Presley would be unhappy about that. He believed in giv ing the people what they wanted —not what he thought they should have wanted. As for the biscuits and gravy in Nashville, I learned this: Imitation is not always the highest form of flattery. Sometimes, it’s just imitation. Ronda Rich is the best-selling author of What Southern Women Know (That Every Woman Should). Visit www. rondarich.com to sign up for her free weekly newsletter. RONDA RICH Columnist FROM 1B Band Rio White Dawson County News The DCHS Symphonic Band warms up before their LGPE perfor mance. allowed the woodwinds to be as prominent as the brass instruments that typically anchor marches. The next piece performed by the band was “Russian Sailor’s Dance”, an emphatic composition that allowed the band to explore wide variations of tempo and emotion constructed around one central melodic idea. While the piece began simply and slowly, the speed gradually increased and the complexity of the music grew with each added layer of sound. “For a piece this complex it takes a heightened level of sensitivity and awareness of what is going on at all times,” Gattis said. “Lots of trial and error went into rehearsing this piece to get the volume balance just right.” Though the music grew more fran tic as the piece neared its climactic end, the band maintained a focused energy that allowed each section to execute its role with accuracy. The final performance of the day by the band was “Psalm 46”, a piece based on the chorale melody from Martin Luther’s “A Mighty Fortress is our God”. This final challenge required an element of bitonality — where the brass and woodwind sections played in separate key signatures. That was just one of many con siderations that both Gattis and the performers had to keep in mind while playing a composition that involved both melancholy and serenity. “We really had to study the com poser's intent for this piece and dive deep into how the harmonies were constructed by analyzing the chord structure,” Gattis said. “The band had to learn how to perform this one [with] confidence because of the complex chord tuning, intricate rhythms, and constantly changing styles.” The band was able to successfully display the ideas of conflict and tri umph in “Psalm 46” through the shift from dissonance to resolution, finishing with a resonance that stood firm for several seconds. For those three performances, the band received a superior rating from judges — the highest rating given to bands at LGPE. After that, the band performed the sight-reading portion of LGPE adju dication, where they had just min utes to learn a composition and show their abilities. By receiving a superior score in that area as well, the band showed its cohesion and trust in one another. Prior to the high school symphon ic band playing on Wednesday, the Dawson County Junior High School Concert Band and the Dawson County Middle School 7th Grade Band performed. Both bands received ratings of excellent — the second-highest rat ing given to bands. Overall, Gattis was proud of his band’s performance and how each individual player performed. “I thought the group’s perfor mance was phenomenal,” Gattis said. “Everyone is truly a valuable member.” FROM 1B Golf can do better.” While the weather on that day was pleasant, conditions were affected by heavy rains from the previous days. Despite that, the boys team got off to a strong start with Christian Roper and Alex Roper leading the way in a nine-hole competition. With scores of 39 and 40, respec tively, those two led the boys team of four to an aggregate score of 164, just eight strokes behind leaders Cherokee Bluff. On the girls team, sophomore Samantha Dewendt has been the leader of the team all season, post ing a score of 42 at Thursday’s com petition. The former Forsyth Central play er has been successful in her young career, having qualified for the State Tournament as a freshman and post ing a T-17 finish there. The girls team finished third at Chestatee, just four strokes behind Lumpkin County. With the mix of experience on the teams, Anglin has focused on the importance of keeping low scores in play by mitigating issues that arise around the green. “We have really been focused on the short game lately,” Anglin said. “Focusing on putting, chipping, and minimizing the damage on bad holes.” For the rest of the season, the teams will look to improve scores and find ways to finish ahead of the competition. The teams play twice this week, with a round at Chattahoochee Golf Club on Tuesday, March 22, before heading back to Chestatee on Thursday. Pasta dishes to get you through the weeknights ADLEN ROBINSON Columnist When our children were young and whatever the evening’s dinner plan fell to pieces, it seemed like pasta was always there to save the day. First of all, who doesn’t like pasta? Secondly, it cooks quickly and you can usually find ingredients to jazz it up in your pantry, refriger ator and freezer—sometimes all three. Here are some quick and deli cious pasta dishes that can save din ner from being take-out or delivered pizza. This dish might sound difficult, but it is super simple and truly a keeper for your dinner rotations. Cacio e pepe is a famous Italian dish which means, “cheese and pepper.” The dish is so creamy, but guess what? There is no cream in it at all. I know, right? The secret to have all of the ingredients ready to go and make sure you have that salty and starchy pasta water to add to make the “creamless” sauce taste creamy. If you don’t have pancetta, you can totally use bacon. Cacio e pepe with Pancetta and Peas • 1 pound short pasta • 2 tablespoons olive oil • 1/3 pound pancetta, finely diced (or use bacon) • 1 1/2 teaspoons pepper • 2 cups Parmesan, grated • 1 cup Pecorino Romano • 2 tablespoons butter • 2 cups frozen peas, thawed Cook pasta in plenty of salty, boiling water. Cook about 2 minutes less than the package directions say and reserve about 1 1/2 cups of the starchy pasta water. Heat the olive oil over medium- high heat until the pancetta is crispy, about 10 minutes. Add pepper and cook a few seconds. Add 1/2 cup of the reserved pasta water. Add the hot pasta to the skillet and half of the parmesan, stirring constantly. Add 1/2 cup more of the pasta water, the Pecorino Romano, and the butter. Stir in the thawed peas and if needed, more pasta water. Top with remaining parmesan and serve immediately. Lemon and Pea Alfredo • 1 pound short pasta • 3 tablespoons butter • 1 clove garlic, minced • 2 cups Parmesan, grated • 1 cup cream cheese or mas- carpone, at room temperature • 2 teaspoons lemon zest • 1 1/2 cups frozen peas, thawed • 1 tablespoon lemon juice • 1/2 teaspoon salt • 1/2 teaspoon pepper Cook pasta a minute or so less than the package directions say, reserving 1 cup pasta water. Heat skillet over medium heat and melt butter. Cook garlic 1 minute. Add 1/2 cup pasta water and turn heat to low. Add pasta and half of the par mesan. Stir. Add cream cheese or mascarpone, lemon zest and salt and pepper. Toss well to combine. Add a little more pasta water, lemon juice, peas and remaining cheese. The secret ingredient in this mac aroni and cheese recipe is canned pumpkin puree. Don’t worry, nobody will know it is in there but it adds great color and added nutrition, so don’t leave it out. Macaroni and Cheese • 1 pound shell pasta • 2 1/2 cups whole milk • 1 can pumpkin puree (unsweetened) • 1 stick butter • 1/2 cup flour • 1/4 teaspoon nutmeg • 2 cups Gruyere cheese, grated • 1 1/2 cups cheddar cheese, grated • 1/2 teaspoon salt • 1/4 teaspoon pepper Cook pasta in plenty of salted, boiling water. In a saucepan, whisk together milk and pumpkin puree. Remove from heat. In another saucepan, melt butter over medium heat. Whisk in flour and stir constantly until the mixture is a light brown. Add nutmeg. Remove from heat and whisk in the pumpkin mixture, whisking constantly. Return to heat and whisk in the cheeses, salt and pep per. Cook for 2 minutes and then pour over the pasta, stirring to combine.