I love doughnuts. Fortunately, I've backed away from eating as many of them as I once did - but I still love them. As a kid, our mother treated us occasionally at a local bakery in Donelson, Tennessee - a suburb of Nashville. After she dropped off my dad at work, she would sometimes stop on the way back home and allow the three of us to buy two doughnuts each. More often than not, I'd get a chocolate-topped, glazed doughnut or a lemon-filled one. Sometimes though I'd step forward with an order for an apple fritter. I'm not sure a fritter actually qualifies as a doughnut. But it was the best value for my mother's generous offer, and DADGUM it was good.
NDD got me to thinking about how I could tie racing to doughnuts, and I realized two of my favorites have a pretty close connection.
First, the smell. The scent of a doughnut is hardly the same as a race track. But both are unique and create a lasting impresssion. Nothing is more heavenly than walking into a bakery or doughnut shop at the very time hot doughnuts are coming off the line as a fresh pot of coffee finishes brewing. Similarly, nothing quite gets one's adrenalin pumping and pulse accelerating like the smell of NASCAR fuel and heated Goodyear tires.
Next, the circle. While I've always had a fondness for fritters, eclairs, filled doughnuts, and such, a true doughnut is simply round with a hole in the center.
Young Gray Gaulding who has Krispy Kreme as a sponsor. How awesome would it be to have unlimited access to those glazed sliders.
|Credit: Ray Lamm at RacersReunion.com|
Ward Burton perhaps?