News Morning News: Late Edition
posted by November 19 at 10:32 AM
onI’m getting morning news up late because certain editors spaced their morning news duties this morning…
On Capitol Hill: Three shot inside Sugar nightclub.
In Bangladesh: Death toll from Thursday’s cyclone tops 3,100.
Musharref: Challenges to reelection rejected.
Meanwhile: 80 dead in Pakistan clashes.
Uh, Yay?: Iraq attacks fall to February 2006 levels.
“Worthless”? Iranian president calls for ending longtime practice of trading oil in dollars.
Mysterious: Bush’s Middle East peace conference, with details sketchy and date rapidly approaching.
Paranoid: Obama thinks the Clintons had a secret 20-year plan.
Banned: Plastic bags in San Francisco.
Classy: Gun owners stock up on bullets to celebrate National Ammo Day.
Katha Pollitt v. Maureen Dowd: Pollitt 1, Dowd 0.
$500: What you’ll pay for driver’s ed.
Recipe of the Day: Apple-Chestnut Soup with Parsley Croutons (Recipe and photo via Chow)
Ingredients:
2 tablespoons unsalted butter (1/4 stick)
2 tablespoons olive oil
2 cups coarsely chopped shallots
1 cup coarsely chopped celery
4 cups peeled and coarsely chopped Gala apples
1 tablespoon finely chopped sage leaves
3 cups whole peeled chestnuts (about 3 cups)
3 cups low-sodium vegetable broth
2 cups water
1 cup unsweetened apple juice
Parsley Croutons, for garnish (recipe below)
In a large pot over medium heat, melt butter until foaming. Add olive oil, shallots, and celery and cook, stirring occasionally, until tender, about 5 minutes. Season well with salt and freshly ground black pepper.
Add apples and sage, season with additional salt and pepper, and cook until apples are tender, about 10 minutes.
Add chestnuts, broth, water, and apple juice and bring to a boil. Reduce heat and simmer until apples and celery are tender, about 15 minutes.
Using a blender, purée soup in 4 batches. Season with salt and freshly ground black pepper. Serve garnished with croutons.
Parsley Croutons
Ingredients:
3 ounces ciabatta or other country-style bread, small dice (about 3 cups)
1/4 cup minced fresh Italian parsley
2 tablespoons unsalted butter (1/4 stick)
1 tablespoon olive oil
Heat oven to 350°F. Toss bread cubes and parsley in a heatproof bowl to combine.
Heat butter and olive oil in a small saucepan over medium-low heat until butter is melted. Pour butter mixture over bread cubes and toss well to coat. Season well with kosher salt.
Spread bread cubes in an even layer on a baking sheet. Bake until golden, about 10 minutes. Store at room temperature in an airtight container for up to 3 days.
Comments
that soup looks like vomit. i'll pass.
Man, Jackson, if that soup looks like vomit to you... gee, you really chew your food thoroughly.
I still read Slog sometimes, but I'm breaking my posting silence just this once. Modern "artists" have degenerated from the beauty of William Bouguereau and the like. They have given us sites like this however:
http://www.jacksonpollock.org/
Should be fun if you're obsessed with the legalities of pot. Thanks Jen. Mmmmmm, vomit :)
Bouguereau? Really? He's the first guy that comes to mind?
I'm so glad I got all my clubbing done before anyone ever thought of bringing a weapon into a nightclub. The logical extension of this: Soon, getting inside a club will be as unpleasant as getting on an airplane (the bastards) with metal detectors and frisks by surly security people. Personally, I think some might find that atmosphere exciting, but I think most will find going out not worth the bother. They'll stay home and e-socialize. How sad.
We better do something quick about the oil thang, folks. Don't hate writing checks to those people?
See above....Don't you hate...
CNN is predicting Seattle's home prices to fall app. 20% over the next five years....
http://money.cnn.com/galleries/2007/fortune/0711/gallery.real_estate.fortune/25.html
Recipe directions:
1. Vomit into bowl, set aside.
2. Cut bread into 1 inch cubes, brush with oil and season. Place in 350 oven for 10 minutes.
3. Puree vomit until smooth.
Add croutons and enjoy!
Sorry, the original poster made me think it...
That soup does not have an appealing color. Tossing the apples in a tablespoon of lemon juice after chooping might help with the oxidation of the apples and reduce the brown a bit and would also serve to brighten the flavor of the apples.
But wtf do I know? ;-)
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