Lesbians: The group hit hardest by “Don’t Ask, Don’t Tell.”

In Exile: Former Mugabe challenger is staying at the Dutch embassy.

Out: WaPo executive editor steps down.

Border Patrol: Checking the citizenship status of bus and train travelers daily in New York.

Swift Boated?: Right-wing book publisher plans anti-Obama book for summer publication.

“Last Chance”: NASA scientist has grim warning on climate change.

“Big Advantage” to McCain: A terror attack, according to McCain advisor.

“No Evidence”: Of high-school “pregnancy pact,” according to town’s mayor.

Irony: Dead, courtesy of CNN’s tribute to Carlin—featuring a heavily bleeped version of his famous “Seven Words” routine.

Well, Thank GOD: McCain “aware of the Internet.”

“Muslim”: Automatically a “smear”?

Recipe of the Day: Roasted Corn and Barley Salad with Grilled Endive and Basil-Chive Vinaigrette (recipe and photo via Well Fed)

Ingredients:
2 cups plus 1 tablespoon water
3/4 teaspoon salt
1 cup quick-cooking barley
4 ears of corn, still in the husks
1/3 cup olive oil
1/3 cup chopped fresh basil
3 tablespoons chopped fresh chives
1 1/2 tablespoons red-wine vinegar
Juice of 1 lemon or lime
1/4 teaspoon sugar
1/4 teaspoon black pepper
3 Belgian endives (about 1 lb total), trimmed and sliced in half lengthwise
2 tablespoons basil leaves sliced into a chiffonade

Preheat the oven to 400 degrees F. Place the corn into the sink and fill with water. Let the corn soak for 15 to 20 minutes. Place the corn on a rimmed baking sheet and place in the oven. Roast for 20 to 25 minutes. Remove form oven and when it is cool enough to handle, peel off the husks and silks and then cut the corn off the cob into a large bowl. Set aside.

Meanwhile, bring 2 cups water with 1/4 teaspoon salt to a boil in a 1 1/2-quart saucepan. Stir in barley, then reduce heat and simmer, covered, until barley is tender, about 10 minutes. Remove barley from heat (when tender) and let stand, covered, 5 minutes. Drain barley well in large sieve and add to corn in bowl.

Heat a cast iron grill pan over high heat for 10 minutes. Brush the cut sides of the endive with a little olive oil and then place in the grill pan, cut side down. Grill for about 5 to 8 minutes, however long it takes to get some nice dark grill marks. Remove from the pan and cut cross-wise into 1/4 inch thick pieces. Add the grilled endive to the corn and barley mixture.

Next make the vinaigrette. Pulse oil, basil, chives, vinegar, lemon or lime juice, sugar, pepper, remaining tablespoon water, and remaining 1/2 teaspoon salt in a blender or food processor until herbs are finely chopped.

When you are ready to serve, add the vinaigrette to the corn, barley, endive mixture, tossing gently with a silicone spatula to combine. Transfer to a serving bowl and then adorn with the sliced basil leaves.