‘Jeah’ Ryan Lochte is creating a clothing line

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‘Jeah’ Ryan Lochte is creating a clothing line 

Gabby Douglas to be featured on special-edition Kellogg's Corn Flakes

To celebrate U.S. gymnast Gabby Douglas' gold medal in the women's all-around at the 2012 Olympic Games in London, Kellogg's announced today that Gabby will be featured on special-edition boxes of Kellogg's Corn Flakes, which will be on shelves this fall. 

"We are proud to support the potential of our young athletes and our amazing team of U.S. gymnasts," said Doug VanDeVelde, senior vice president of Morning Foods, Kellogg Company.  "Over the course of the past week, we have all shared in the thrilling moments and passion of USA Gymnastics, and we are excited to bring that into the homes of families across the country."

"Gabby Douglas has helped Team USA make history this week.  The team gold was the first since the 1996 Olympic Games and this is the first time that USA Gymnastics has captured both the team gold and the individual all-around gold medal," said USA Gymnastics President, Steve Penny.  "She also became the third consecutive American gymnast to win the all-around gold medal, making this an even more significant accomplishment."

The cereal company also announced the kickoff of the 2012 Kellogg's Tour of Gymnastics Champions, a 40-city national tour featuring Team USA's top performing gymnasts, which will begin in San Jose, California on September 8, 2012.  

The Olympic Creed and Motto

The Creed

"The most important thing in the Olympic Games is not to win but to take part, just as the most important thing in life is not the triumph but the struggle. The essential thing is not to have conquered but to have fought well."

The Olympic Creed - Pierre de Coubertin got the idea for this phrase from a speech given by Bishop Ethelbert Talbot at a service for Olympic champions during the 1908 Olympic Games.

The Olympic Motto

The motto in Latin is "Citius, Altius, Fortius" - which translates in English as "Swifter, Higher, Stronger". 

In 1921 Pierre de Coubertin borrowed a Latin phrase from his friend, Father Henri Didon, for the Olympic motto.

The Olympic Oath

The Olympic Oath as instituted in 1920 was "In the name of all competitors, I promise that we shall take part in these Olympic Games, respecting and abiding by the rules that govern them, in the true spirit of sportsmanship, for the glory of sport and the honor of our teams."

In 2000, the oath was updated to included a pledge against the use of drugs at the games. The currently used oath is now "In the name of all the competitors, I promise that we shall take part in these Olympic Games, respecting and abiding by the rules which govern them, committing ourselves to a sport without doping and without drugs, in the true spirit of sportsmanship, for the glory of sport and the honor of our teams."

The Olympic Hymn (English version)

Immortal spirit of antiquity,

Father of the true, beautiful and good,

Descend, appear, shed over us thy light

Upon this ground and under this sky

Which has first witnessed thy imperishable fame.

Give life and animation to those noble games!

Throw wreaths of fadeless flowers to the victors

In the race and in strife!

Create in our breasts, hearts of steel!

Shine in a roseate hue and form a vast temple

To which all nations throng to adore thee,

Oh immortal spirit of antiquity.

Celebrate the Summer Olympics with an English tea party

Tarts

Ingredients

1/2-cup (1/4 lb.) butter

1/3 cup roasted salted almonds

1/3-cup sugar

1 large egg white

1-teaspoon vanilla

1/4 teaspoon almond extract

3/4-cup all-purpose flour

Preparation

1. In a 1- to 1 1/2-quart pan over medium heat, cook butter until particles on pan bottom and foam that floats on melted butter turn amber-colored and smell toasted (mixture may bubble up), 5 to 6 minutes. Let cool at least 10 minutes.

2. In a food processor or blender, whirl almonds and sugar to a fine powder (if using a blender, transfer to a bowl). Scrape browned butter into container with nuts and sugar; add egg white, vanilla, almond extract, and flour. Whirl or stir with a fork until blended (dough will be sticky).

3. For petite tarts, use 2 1/2-inch round tart pans (about 3/4 in. deep; 2-tablespoon capacity), lining each with about 1 1/2 tablespoons dough.

For cookie-size tarts, use 3-inch round tart pans (about 1 1/4 in. deep; 5-tablespoon capacity), lining each with about 3 tablespoons dough.

With your fingertips, press dough evenly over bottom and up sides of pans (nonstick or regular), flush with rims. Set slightly apart in a shallow, rimmed pan (10 by 15 in.).

4. Bake in a 300° regular or convection oven until tarts are richly browned at the edges and slightly paler in the center, 25 to 35 minutes; small tarts brown faster, so start checking them early. (If you prefer slightly softer tarts, bake only until edges are golden brown, 20 to 30 minutes.) The tarts puff up in the center as they cook, leaving only a small depression.

5. Transfer pans to a rack and let stand until tarts are warm but comfortable to touch, 5 to 8 minutes. Then invert one pan at a time onto a flat surface and gently squeeze, tapping very gently. If tart doesn't fall out, ease free with the tip of a sharp knife. Serve warm or cool.

Served plain, tarts are like cookies; invert them on the plate so the impression of the mold shows. If you serve the pudgy little pastries right side up, spoon a small puff of sweetened whipped cream in the slightly depressed center and top with several fresh berries -strawberries, raspberries, or blueberries - or fresh currants. You can make the dough (steps 1 and 2) up to 3 days ahead; wrap airtight and chill. Bring to room temperature before continuing. You can make the tarts up to 3 days ahead; wrap airtight when cool and let stand at room temperature. Freeze to store longer.