Former Bush spokesman McClellan: Bush made me lie.

Out of Control: Contraceptive prices spike on college campuses.

Democratic frontrunners: We won’t cross picket line for CBS debate.

Shameless: Bush refuses to condemn Saudi lashing of gang-rape victim.

Yeah, Right: Japanese to kill, “study” 950 whales.

Not Budging: Iranian president refuses to make concessions on nuclear program.

Coming Soon: $100-a-barrel oil prices.

On the Job: Senate Democrats, who will hold pro forma sessions during the holiday to prevent Bush from making recess appointments.

Recipe of the Day: Caramel Pumpkin Custard (Recipe from San Francisco Chronicle; photo from Creative Commons)

Ingredients:
1 cup granulated sugar
3 tablespoons water
3 large eggs
1 can (15 ounces) pumpkin puree
2 cups whipping cream
1/2 cup firmly packed light brown sugar
2 tablespoons all-purpose flour
1 tablespoon molasses
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon salt
1 tablespoon brandy (optional)
1 cup softly whipped cream for garnish (optional)

Instructions: Place a 13 x 9-inch baking pan on the middle rack of the oven. Fill it half full of water, and preheat the oven to 350 degrees.

In a heavy small saucepan or skillet over medium heat, stir the granulated sugar and water until the sugar dissolves. Increase heat to medium-high and boil without stirring until sugar turns mahogany, about 5 minutes. Watch carefully so it doesn't burn.

Using a potholder, pick up a 2-quart (8 cup) round glass baking dish and immediately pour the caramel into the dish, swirling to coat it. Set aside and let cool until hard.

In a large bowl, beat the eggs with an electric mixer until frothy. Mix in the pumpkin, 2 cups of cream, brown surgar, flour, molasses, cinnamon, ginger, salt and brandy, if desired. Pour into the caramel-coated dish.

Place the dish in the pan of water and bake, uncovered, until a toothpick inserted near the center comes out almost clean but with a little custard clinging to the pick, about 1 hour 45 minutes. The custard will jiggle slightly and the top will be puffed.

Remove the dish from the water and cool to room temperature. (At this point, the custard may be refrigerated for up to 2 days. Cover with plastic wrap and bring to room temperature before serving.)

To serve, run a small knife around the edge of the custard and invert onto a rimmed platter. Do not be concerned if some of the caramel stays in the dish. Serve at room temperature with softly whipped cream, if desired.