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We welcome government plans to trial independent advocates and new guidance for unaccompanied and trafficked children - but these young people need more4 Feb 2014
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Our vibrant, new DO appeal is all about having fun doing what you enjoy for a cause that is doing great things for disadvantaged children - join in today2 Feb 2014
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Wells Fargo will begin paying a 25 cents quarterly dividend beginning March 1, a 14 percent increase, the Charlotte Business Journal reports.
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6 March, 2012@2:35 pm
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With the most intriguing collaboration since Public Enemy & Anthrax, Action Bronson & Party Supplies have crafted a hypnotic joint that takes us to the streets of Hunts Point in 1993. Inspired by the classic HBO documentary of the same name, Action offers up a shocking first hand account from the stunted lives of streetwalkers: Cyndi, a prostitute addicted to crack, Silk, a violent, misogynistic pimp and Ramón, a former athlete turned junkie. Directed by Rik Cordero.
Blue Chips is a project that allows me to give something back to all the people who have been supporting me during the last year. Party Supplies and myself linked up in the late fall and over the span of a few weeks created this project entirely off the cuff. We didn't over think it, we just had fun making music with no pressures of making a "hit song", clearing of samples or sales expectations. – Action Bronson
Director/DP/Editor: Rik Cordero
Like the concept, don't like the voices much though. Doesn't change the excitement for the mixtape/project though.
This is dope! The voices were actually my favorite part of the song, that shit was funny. Bronson's pimp get up his hilarious too.
Gotta say not my favorite Action song thus far but I know overall this project is gonna be a banger!
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Britten Sinfonia / Joanna MacGregor / Andy Sheppard, CBSO Centre, Birmingham
Monday 01 December 2003
Jazz rules were in force at this concert (or gig?), meaning that drinks could be taken into the venue. The last Britten Sinfonia tour featured the music of John Zorn and Frank Zappa, and their commitment to genre cross-fertilisation remains strong under the artistic direction of Joanna MacGregor. This is her second tour with the 15-piece Sinfonia, which is now in its 11th year.
The rebel pianist has assembled a programme that begins with Dumbarton Oaks, one of Stravinsky's more conventional works. Then it leaps radically into a selection of short pieces by the New York busker Moondog. The Art of Fugue provides the tour with its title, MacGregor having arranged JS Bach's final work to include the improvisatory presence of the jazz saxophonist Andy Sheppard and the Indian classical multi-instrumentalist Shrikanth Sriram. Alternatively, when playing tabla, fretless bass guitar or flute with Nitin Sawhney or the DJ Badmarsh, he's known simply as Shri.
MacGregor saw Moondog perform in 1995 and was captivated by his conglomeration of jazz, beat poetry, classical and Native American motifs. Not much of this one-man band's music is in published form, so her arranging was often geared toward transcription and imitation of his live street recordings, or studio experiments with invented percussion objects and overdubbed vocal layers.
MacGregor has arranged 12 of her favourites, stretching from the 1950s to Moondog's 1990s pieces. The original "All Is Loneliness" appears on tape, and there are regular intrusions of Manhattan traffic-noise. She plucks strings inside the piano and uses her synthesiser for its harpsichord setting. MacGregor is quite wooden when keen to look funky, over-compensating with a conducting jerkiness; that quality was echoed in the stiffness of the Sinfonia. It must be said that there is a clip-clop crankiness to the originals. Unfortunately, the transitions between the short pieces are ungainly, and the players seemed tense in their pursuit of beatnik syncopation.
Sheppard's solo parts need more amplification, but Shri's overblown bansuri flute has no such problem on "Invocation". The audience is confused over when to clap, but before the Moondog numbers reach the half-way point, the applause follows every tune, usually prompted by one of Sheppard's soloing climaxes.
The Art of Fugue is rarely performed, because of its abstract nature, and MacGregor admits to being intimidated by her own intentions. She has made a concise version by selecting and sacrificing. The instrumentation was never specified by Bach, so there's a temptation to openness.
The problems that can often dog jazz-classical fusions (indeed, any kind of fusion) are solved here, or even avoided. The alternating emphasis between moderately faithful interpretation and improvised waywardness happens in a seamless, naturalistic fashion. MacGregor has encouraged Sheppard to be himself, force-feeding him notation but allowing the gentle roughness of his feline-tongued tone. Cannily, she has simultaneously coerced Sinfonia members into frequent freeform gestures.
Despite any hyperactivity, most of MacGregor's arrangement casts a soothing, contemplative spell over the audience - not the usual by-product of experimentation. But Bach's rebirth is more successful than Moondog's.
The Art of Fugue tour continues at RNCM, Manchester (Thursday) and Colston Hall, Bristol (9 December)
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By Kevin Unitt 16/03 Updated: 16/03 08:14
POLICE are probing a Kenilworth burglary in which car keys were stolen and an Audi A3 driven away.
The raid, some time before 8.25pm on Wednesday (March 14), saw burglars break into a home in Convent Close and carry out an untidy search, including stealing jewellery from the loft, before taking the keys to the silver Audi.
The vehicle was then driven off and police are investigating whether reports of a silver car seen driving at high speed at 8.10pm on the same evening, weaving in and out of traffic on the A425 from Leamington towards Southam, could be linked to the burglary.
Officers are carrying out house-to-house enquiries and appealing for any witnesses to contact DS Tony Power on 01926 415000 ext 4133.
1 Gang jailed for Southam burglary
2 Tree sent tumbling by high winds in Leamington
4 Crime victims to have say on punishments
SHADES nightclub in Leamington Old Town has been
A PUBLICITY stunt was held in Leamington on
A CAMPAIGNING Warwick schoolgirl is in the running
LEAMINGTON'S Apollo Cinema held a unique competition at
MORE than £1.25 million has been spent on planning appeals ...
VICTIMS of crime in Warwickshire can now have a say ...
A GERMAN Shepherd dog breeder has been disqualified from keeping ...
TEENAGE sisters affected by the loss of those close to ...


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1850- The wreck of Ayrshire on Squan Beach N.J. 201 of 202 persons on board were saved by the life car. First use of the life car in the U.S.
1923- Title "Commandant" was authorized for the service head of the Coast Guard. This officer was to be selected from the active list of line officers not below grade of commander.
1943- Coast Guardsmen participated in the landings at Amchitka, Alaska
1961- Two Coast Guard craft from the Cape Disappointment Lifeboat Station [LBS], CG-40564 and CG-36454, answered a call for assistance from the 38-foot crab boat Mermaid, with two crew on board, which had lost its rudder near the breakers off Peacock Spit. CG-40564 located the Mermaid and took her in tow. Due to adverse sea conditions the crew of CG-40564 requested the assistance of CG-52301 "Triumph," stationed at Point Adams LBS, which took up the tow upon her arrival on scene. Heavy breakers capsized CG-40564 and battered the CG-36454 but the 36-foot motor lifeboat [MLB] stayed afloat. The crew of 36454 then located and rescued the crew of the 40564 and then made for the Columbia River Lightship. The crew of the 36454 managed to deposit safely all on board the lightship before it too foundered. Soon thereafter a heavy breaker hit the Triumph which parted the tow line, set the Mermaid adrift, and capsized the Triumph. The crew of the Mermaid then rescued one of the six crewman on board Triumph. CG-36554 and CG-36535, also from the Point Adams LBS, then arrived on scene and 36535 took the Mermaid in tow. Another large breaker hit, snapping the 36535's tow line and sinking the Mermaid. The cutter Yocona arrived on scene soon after CG aircraft UF 2G No. 1273 from Air Station Port Angeles and began searching for survivors. Other CG aircraft, including UF 2G 2131, UF 2G 1240 and HO 4S 1330, arrived and began dropping flares. Foot patrols from the life-boat stations searched the beaches as well and recovered one Coast Guard survivor. Ultimately five Coast Guard crewman, all from MLB CG-52301 Triumph, drowned, as did both of the Mermaid's crew.
2009-CGC Boutwell departed Alameda, CA, on an around-the-world cruise as part of the USS Boxer Expeditionary Strike Group.
(Source: USCG Historian's Office)
Planning and execution of port and maritime safety and security in Caribbean region is all about partnerships
Maritime security and safety experts are meeting in Nassau,
The Coast Guard suspended its search Wednesday at 3 p.m. for two missing Cuban migrants in the vicinity of Caesar Creek, Florida, to Haulover Inlet, Florida.
The U.S. Coast Guard rescued 33 Cuban migrants from an overloaded boat taking on water off the southeast Florida coast on Wednesday, two days after 11 Cubans were
HMAS Stuart and Japanese Defense Ship Kirisame departed Fleet Base West late yesterday to participate in the Albany Convoy Commemorative Event this weekend.
Maritime Reporter & Engineering News was founded by John J. O'Malley (1905-1980) in 1939, and today ranks as the world's largest audited trade publication in the world serving the maritime industry,


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Quality is paramount to the success of content marketing; as opposed to older and more traditional forms of marketing, successful content marketing is entirely dependent on good ideas, true originality, and most importantly, giving something of value to your audience. Fantastic content grows organically, gaining exposure and momentum through coverage on blogs, websites, and social media platforms, meaning that companies don't have to spend thousands of dollars to reach huge numbers of potential customers.
Feb 22, 2008
Reed Elsevier Group plc announced that it has entered into a definitive merger agreement with ChoicePoint, a provider of data and analytics, to acquire the company. Under the terms of the agreement, ChoicePoint shareholders will receive $50 in cash for each share of common stock, valuing the equity of the company at $3.5 billion. The ChoicePoint board will convene a meeting of ChoicePoint shareholders to approve the merger and is unanimous in its recommendation of the merger. Taking into account $0.6 billion of estimated net debt, the total value of the transaction is $4.1 billion. (www.reed-elsevier.com)


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Tampa, FL (SportsNetwork.com) - Victor Hedman's goal 1:11 into overtime lifted the Tampa Bay Lightning to a 3-2 win over the Florida Panthers in the season opener for both teams.
Ryan Callahan and Tyler Johnson each netted a goal while Valtteri Filppula tallied two assists for the Lightning, who have taken three straight games against Florida in Tampa and 12 of the last 14 meetings overall.
Ben Bishop stopped 19-of-21 shots and added an assist on the game-winner from Hedman.
"I felt good," said Bishop. "It was kind of a tough game, it was hard to get into. I thought our team played well defensively. We have to work on a few things, but it's always good to get that first (win) under your belt."
Erik Gudbranson and Jonathan Huberdeau each scored a goal for the Panthers. Roberto Luongo made 29 saves in the setback.
Scottie Upshall's interference penalty at the end of the third period gave the hosts a power play entering the extra session. During a Florida line change, Bishop sent a pass up the near boards to Hedman, who skated in from the blue line and wristed a shot over the right shoulder of Luongo to win it.
"(We) battled hard," said Luongo. "The guys really worked hard for 60 minutes. We gave ourselves a chance. Unfortunately, the power plays cost us. We have to work on that."
Earlier, in a physical first period, Tampa Bay outshot the vistors 8-3 as both teams headed into intermission scoreless.
The Panthers then opened the scoring 5:03 into the third on Gudbranson's blast from the point. Gudbranson received a pass from Dylan Olsen, following a faceoff win by Derek Mackenzie, and ripped a slap shot past Bishop to give Florida a 1-0 lead.
The Lightning answered just over two minutes later as Filppula sent a pass across ice to Johnson, who one-timed it into the net to tie the game at 1-1.
Some tic-tac-toe passing set up a chance for Tampa early in the third, but Luongo stopped Johnson in front of the crease with a sliding save to keep the game tied. Minutes later, a turnover in the Florida zone saw Callahan one-time a wrist shot right into the chest of Luongo.
Tampa Bay was on a 5-on-3 power play when Filppula put a shot on net and Callahan stuffed in the rebound for a 2-1 lead.
Huberdeau attempted a pass across the crease and Radko Gudas deflected the puck right in front of his net. Huberdeau followed the disc and deposited the loose puck into the back of the net to tie the game with 10:44 remaining in the third.
Aaron Ekblad, Florida's first overall pick in the 2014 NHL Entry Draft,
registered an assist on Huberdeau's tying goal in his NHL debut ...
Hedman assisted on Callahan's tally ... Upshall left the game in the
second after taking a hard hit in the neutral zone but returned later in
the period ... Tampa went 3-for-7 on the power play, while Florida was
scoreless in two chances with the man advantage.
Todd Gurley's appeal of his suspension has been denied, the NCAA tweeted Thursday night.
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Philadelphia, PA (Sports Network) - The following is a list of inactive players for tonight's game.
The Baltimore Orioles have exercised the 2015 club options on the contracts of pitchers Wei-Yin Chen and Darren O'Day, the team announced Thursday.
The most injury-ridden team in the NBA just lost another one of its key pieces on Thursday.
The Philadelphia Flyers announced following a 4-3 loss to the Lightning, that free agent defenseman Carlo Colaiacovo was signed to a contract.


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SEC Three & Out: Signing Day Drama
CFN SEC columnist Barrett Sallee examines the offseason in the SEC.
|Drew Butler Q&A
University of Georgia punter Drew Butler had a strong Senior Bowl performance. Punting for the South team, Butler averaged 50.5 yards on four kicks. That included a long of 56 yards with one touchback.
Named to Georgia's Team of the Decade, Butler is the son of former Chicago Bears kicker Kevin Butler.
A special teams captain who won the coaches' leadership award, Butler averaged 44.2 yards last season.
In the Southeastern Conference championship game against LSU, Butler averaged 51.6 yards on a career-high eight punts.
He finished his career with a 45.2 average per punt.
We caught up with Butler for the following Q&A:
Scout: How did Senior Bowl week go for you?
Butler: "I think I had a great week. It was a great opportunity to work with an NFL staff and Redskins special teams coordinator Danny Smith. He's a great guy. He showed me what it was like in the National Football League. I was able to see how they practice. I think it was a really really cool practice atmosphere.
"Coach Smith limited our reps to see how we can focus. I kicked only 50 or 60 balls all week. I'm extremely pleased with how I practiced. I showed I'm a consistent punter and that I can perform at an NFL level. I took advantage of it from a timing standpoint."
Scout: How did the interviews go?
Butler: "I met with quite a few teams, some teams that are interested in drafting a punter. It was a great week to show that I'm a draftable punter and a guy they can count on for years to come. I was able to explain how I can help their teams. It was awesome."
Scout: What did you learn from your father?
Butler: "Definitely getting to this level, my dad has been a tremendous help to me. It's an advantage I've relished. He's been my best friend and coach for quite a long time. He helped me thrive through college.
"I've done eveything to get to this situation. It's matter of me from a mental standpoint knowing how to handle certain situations, what teams are looking for, how coaches think and act. It is awesome to get some information from him. He's been nothing but helpful. I've been blessed and thankful."
Scout: How many teams did you meet with?
Butler: I think it was about 12 to 15 teams. I did talk to the Ravens. I talked with some teams that might be looking for punters, the Jacksonville Jagurs, Houston Texans and the Clevealnd Browns."
Scout: Where have you been training?
Butler: I've been working out in Arizona with Gary Zauner. He's helped me out a lot. He got me ready for the Senior Bowl and has been a huge asset to me. I'm thankful for Deryk Gilmore and Priority Sports for everything. I'll be in Phoenix until the combine and then I've got my Pro Day on March 5."
For more coverage of the NFL, go to profootball.scout.com.
Every week, Fantasy Football Expert Jeb Gorham digs in his list of rankings to find the best sleepers for deeper formats. Consider giving these players a chance, but be aware of the risk! Tampa Bay…Read More
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John Sullivan has suffered five concussions in his seven-year career, but he doesn't believe his future is "in doubt." He weighs the severity of the concussions against the number of them.Read More
CFN SEC columnist Barrett Sallee examines the offseason in the SEC.


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iNovia Capital: Playbook Advice for Start-ups on the Rise
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Part 3 of a 3 part interview series with iNovia Capital's CEO and President, Marc de Groot, and its COO and Managing Partner, Chris Arsenault, In Part 1, we announced the launch of their new venture fund, the iNovia II. Part 2 filled us in on how iNovia works with their entrepreneurs. Here in Part 3, we offer some valuable iNovia advice for start-ups on the rise!


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Custom Recipes for
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Facebook's Zuckerberg courts China in Chinese
David Gura
Interview by
Story By
Oct 23, 2014 The Facebook founder wowed his audience with a 30 minute speech in Mandarin.
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Oct 15, 2014 Very few businesses took the day off.
Making the inversion game harder to play
Nancy Marshall-Genzer
Sep 23, 2014 Washington wants to put the brakes on U.S. companies that skirt taxes by merging with foreign companies.
LinkedIn changes policy on banned content in China
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China creates a texting lane
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Sep 15, 2014 They're really worried about texting-related collisions.
When the going gets rough, some sell poems
Marlena Chertock
Sep 15, 2014 A story of an out-of-work jazz drummer who is trying to make it work.
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Sep 10, 2014 Gifting legitimate alcohol is serious business in Chinese culture.
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Sep 8, 2014 Alibaba isn't a Chinese version of Amazon.
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Sep 2, 2014 Company says it censors posts from China "to protect the safety" of its members.


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The August 2011 earthquake that caused extensive damage in Louisa County also affected daily life in the nation's capital. Monday is day one for the new public tours of the Washington Monument. The obelisk that honors the nation's first president has had structural improvements that make it easier to withstand seismic shifts.
Washington Monument Reopens
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30 Oct 12:22 2014
how to turn off UID-creation for non-exported ical items?
Kevin Brubeck Unhammer <unhammer <at> fsfe.org>
Before upgrading to Emacs 24.4, I used org-caldav to sync my agenda with OwnCloud. This of course requires stable UID's on the exported items, so I have (setq org-icalendar-store-UID t) Items which are not exported don't need UID's, and didn't seem to get them before. But after upgrading, suddenly all my org entries get UID's, which is very annoying. Is there a way to avoid UID's on non-exported items? I figured maybe org-icalendar-create-uid could check if (org-element-property :deadline entry) or (org-element-property :scheduled entry), but then I noticed there's no property for entries such as ** Thing happens <2014-10-10 fr. 20:00> so maybe to be sure only to-be-exported items get UID's, the creation has to happen in org-export-data (after org-(Continue reading)
export--populate-ignore-list), but at that point I'm not sure the org-file can be safely altered. Does anyone have an idea how to fix this? -- -- Kevin Brubeck Unhammer GPG: 0x766AC60C


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Added Mar 5, 2012
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Free items for RespawnablesHome / iPhone - iPod /
This page contains Respawnables Glitches for iPhone - iPod called "Free items" and has been posted or updated on Mar 4, 2013 by Hacker. Let us know what you think of this Glitch by thumbs voting.
- Developer: Zynga
- Publisher: Zynga
- Genre: Adventure General
- Release Date: Dec 13, 2012
- ESRB: Not Set
Free items
First, go to the store and equip the item closest to the item you want. You must not have enough money for the item. This glitch only works on multiplayer. Then, start a multiplayer game. Die and while respawning, go to the store and preview the item you want. Let your person play around with it a little bit then press buy then cancel then the orange arrow to go back into the game. This must be done quickly or it will not work. You have to do this every time you die to have the item when you respawn. Only works for weapons, heads, bodies, and legs.I now always use the blunderbuss. Only one item at a time.
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The Flintheart's House and Help Flintheart attraction, January 23, 1969, 4:36 a.m.
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Travel through Northern California and signs of the severe drought are everywhere. In suburban Healdsburg, front lawns are dead, flowers faded, home vegetable gardens finished weeks early. The same can be seen in Sebastopol, Sonoma and Santa Rosa. The Russian River above Redwood Valley is dry.
An article in "The Press Democrat" in Santa Rosa reported a high school sophomore's unique water fence concept, a fence that stores rainwater. Ingenious. But there's been no rain to store for at least three months.
California's groundwater resources are in jeopardy, declining for many years at rates never seen before.
"Reliable groundwater supplies in California are essential to the health and well-being of all Americans. About half of the fruits and vegetables are grown in California. Without an improved management of groundwater in the state, California's agricultural capacity will become smaller and unreliable," says Miles Reiter, chairman and CEO of Driscoll's, a leading supplier of fresh berries.
More from Zester Daily:
» Wine pioneer's progress
» 'Symphony of Soil' shines light on what's gone wrong
» Debunking myths about agriculture
» The dynasties of Napa
How are wineries faring in drought?
If the drought is endangering fruits and vegetables, what are its effects on the region's vineyards?
Quivira and DaVero, two vineyards in the Dry Creek Valley, have incorporated the practices of biodynamic farming.
Biodynamics is a spiritual-ethical-ecological approach to agriculture, food production and nutrition. It stresses a holistic understanding of agriculture, treating all aspects of a farm, from soil fertility to the livestock, as interrelated. The principles, that agriculture seeks to heal the earth, were introduced by Rudolf Steiner in 1924.
People tending biodynamic vineyards have spent years conditioning their soils with preparations made of fermented manure, minerals and herbs, and understanding the use of earthly and cosmic rhythms and cycles in creating a healthy farm.
Biodynamic farmers also pioneered some of the first Community Supported Agriculture (CSA) ventures. CSAs began taking root in Europe and Japan in the 1960s, and the movement had come to the United States by the mid-1980s.
Biodynamic guru
Quivira Vineyards and Winery specializes in small-lot wines from varietals specifically matched to the effects of hot summer days and cool coastal nights on its soil.
Jim Barauski, the biodynamic guru for Quivira says, "Going biodynamic was a decision made with a conscience toward moving away from cultivation and building better soils. Anthroposophy is the spiritual science behind biodynamics. If we take something out of the soil, we put something better back in. We feed the microbiotic life with natural, time-tested techniques."
The winery's large demonstration garden is a real awakening. The herbs and berries are neatly arranged in beds, the signage hand-printed and not a weed in sight. The beehives — a design called Golden Hives — were designed for the health and development of the colony and to minimize the impact from human interaction (more frequent opening of hives weakens their health).
Vineyard manager Ned Horton says he quietly works with the bees and rarely, if ever, gets stung.
"The health of the bees has been challenged on many levels, and the difference in bien (one-being, or oneness, that describes a bee colony) has to be understood within the context of the global landscape and the current one-dimensional human world view. The challenges for the well-being of the bees reflect our own struggle in our striving for health and happiness. The bees are intended to support the gardens and herbs, and the gardens of course, support the wines," Horton says.
Each year, Quivira also plants a substantial amount of cover crops, which helps conserve water use. These plants also decompose, fortifying the soil, and open pathways for worms that aerate the soil, eventually creating a balance or a homeostasis.
Winemaker Hugh Chappelle says, "The light from the environment falls into matter so there is some quality of light in the wine. The entire vineyard is, in a way, like a human being, so complex and so individual. But as much as possible, each living thing on the farm supports the other."
Winery started with olives
DaVero Farms and Winery, started by Ridgely Evers and Colleen McGlynn in 1982, is a 30-acre farm on which the couple had planted one olive tree. In 1990 they began to import olive trees from Tuscany. Through the years, their olive oil has been acknowledged as some of the best in the world.
In 2000, the couple planted their first small vineyard in Sangiovese and then the rare Sagrantino, Italian varietals because the Dry Creek Valley's climate is similar to that of the Mediterranean region, characterized by hot, dry summer days and cool nights.
In 2007 Evers and McGlynn began the process of converting DaVero to biodynamic. Mary Foley, the original soil manager, transformed the soil into a vibrant, healthy farm. Foley, however, moved to the Sierra and advises from afar; Michael Presley now has the job.
As the tour finished with a lunch and wine tasting, the temperature at the vineyard had hit 95 degrees.
Presley promised it would begin to rain on Sept. 22. "It always does," he claims.
Having seen a series of seemingly magical transformations through biodynamic gardening at the wineries, anything seemed possible.
It rained on Sept. 18.
Colleen McGlynn's Roasted Cauliflower
Main photo: Quivira Vineyards and Winery's Jim Barauski has posted a sign outlining the tenets of biodynamic farming. Credit: Katherine Leiner
Autumn and winter are wonderful seasons to enjoy family celebrations and the crackling glow of fireplaces. But for those of us who rely on farmers markets and a farm-to-table cycle, those cold weather months are not as much fun as summer.
With storm clouds outside, staring into the refrigerator looking for inspiration, I yearn for the produce of summer: leafy greens, corn and full-bodied tomatoes. But there is a way to enjoy the sweet-acidic deliciousness of tomatoes even in the darkest days of winter. Just look in your freezer.
Instead of relying on cans of store-bought whole stewed tomatoes, tomato paste and tomato sauce, buy ripe tomatoes at the farmers market, roast and freeze them to be used in braises, soups and sauces. Once blasted with heat in the oven, the tomatoes happily take to the freezer if they are covered in liquid.
Enjoy frozen roasted tomatoes whole or puree into sauce, and as rain beats against your windows and snow accumulates on your lawn, you will call back those heady summer flavors.
A Taste of Summer From Your Freezer
One in a series of stories about freezing late-summer produce to enjoy all winter.
More from Zester Daily:
» Turn summer tomatoes into sauce for winter
» The secret to the best Italian tomato sauces
Oven-roasted tomatoes to use as a side dish or in sauces
Use ripe and over-ripe tomatoes. If you can find only unripe, hard tomatoes, leave them in a sunny spot on the kitchen counter until they ripen. Bruised tomatoes are OK as long as you use a sharp paring knife to remove the damaged parts. Avoid tomatoes with broken skin because of the risk of mold.
Any kind of tomato can be used: heirloom, Roma, cherry, large or small salad tomatoes.
This time of year, over-ripe tomatoes are deeply discounted at our farmers market so I buy five pounds or more to make a lot of sauce to freeze.
A food mill is helpful when making the sauce. If one is not available, a fine meshed wire strainer will do almost as well.
When roasting the tomatoes, it is important to use parchment paper or a nonstick Silpat mat to prevent the tomatoes from sticking to the baking sheet. With a Silpat mat, none of the good bits that caramelize on the bottom are wasted.
Roasted Tomatoes
Tomatoes love the sun's heat when they're growing. And they love the oven's heat that coaxes a rich umami sweetness out of their naturally acidic souls.
That sweetness is at the heart of the roasted tomatoes that will be in your freezer.
Prep time: 5 minutes
Roasting time: 60 minutes
Yield: 1 to 2 quarts
5 pounds tomatoes, washed, patted dry
1 tablespoon olive oil
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1. Preheat oven to 350 F.
2. Line a large baking sheet with a Silpat mat or parchment paper cut to size. Use a baking sheet with a 1-inch lip to capture any liquids created during roasting.
3. Use a sharp paring knife to cut a "V" shape around the stem, remove and discard. With cherry tomatoes, any stems can be brushed off the surface without making a cut.
4. Place the de-stemmed tomatoes on the lined baking sheet, stem side up.
5. Drizzle with olive oil and season with sea salt and pepper.
6. Place in oven and roast 60 minutes.
7. Remove and let cool.
Freezing Whole Roasted Tomatoes
When you remove the baking sheet from the oven, you'll notice a clear liquid has accumulated on the bottom. Some of that is olive oil. But most of the liquid is a clear tomato essence prized by chefs for its clean flavor.
If you are freezing some of the roasted tomatoes whole, use the clear liquid to cover the tomatoes in the deli containers.
Use airtight containers that are about the same width as the tomatoes so you will need a small amount of liquid to cover them.
Defrosting Whole Roasted Tomatoes
When you want to use the tomatoes, take them out of the freezer in the evening and let them defrost overnight. If any ice crystals have accumulated on top of the tomatoes, rinse off the ice before defrosting.
If you want to serve them whole, the tomatoes can be warmed in the oven or microwave. They are delicate, so handle them carefully.
Whole Roasted Tomato, Easy-to-Make Pasta Sauce
A deliciously simple pasta sauce to make any time of the year, not just in winter. Serve the pasta with steamed vegetables, a charred steak or a grilled chicken breast and you will have a perfect cold weather meal that warms body and soul.
The flavorful tomato sauce can become a vegan dish by simply omitting the butter and cheese.
Prep time: 5 minutes
Sauté time: 5 minutes
Pasta cooking time: 10 minutes
Total time: 10 minutes
Serves 4
1 tablespoon sea salt
1 pound fresh or packaged pasta
1 tablespoon olive oil
1 cup Italian parsley leaves, washed, roughly chopped (optional)
1 garlic clove, peeled, finely chopped
2 to 3 whole, large roasted tomatoes, skins removed
1 teaspoon sweet butter (optional)
Freshly ground black pepper to taste
1 cup freshly grated Parmesan or Romano cheese
Sea salt and freshly ground black pepper to taste
1. Place a large pot of water on high heat. Add 1 tablespoon sea salt to the water. Bring to a boil. Add the pasta. Stir well every 2 to 3 minutes.
2. Place a heat-proof cup in the sink next to a large strainer. When the pasta is al dente to your taste, about 10 minutes, pour the pasta into the strainer, capturing one cup of the salted pasta water. Reserve.
3. Toss the cooked pasta to prevent clumping.
4. At the same time the pasta is cooking, place a large sauté pan on a medium-high flame. Heat the olive oil.
5. Add the parsley and garlic. Lightly brown.
6. Holding the roasted tomatoes over the sauté pan, use your hands to tear them apart so you capture all the liquid. Add any liquid from the deli container.
7. Stir well and cook until the liquid is reduced by half.
8. Taste and salt, if needed; add a tablespoon or more of the pasta water.
9. Stir well and add butter. Taste and adjust seasoning by adding sea salt and black pepper.
10. When ready to serve, add the cooked pasta to the sauté pan. Over a medium flame, toss the pasta in the sauce to coat.
11. Serve hot with a bowl of Romano or Parmesan cheese.
Roasted Tomato Sauce
The tomatoes used to make the sauce are prepared and roasted in the same manner as those used to create whole roasted tomatoes.
1. Working with small batches, remove the roasted tomatoes from the baking sheet and put some of the roasted tomatoes into a food mill or fine mesh, wire strainer placed over a nonreactive bowl. Press the tomatoes through, collecting all the juice in the bowl.
2. Use a spatula to scrape off the pulp that will accumulate on the bottom of the food mill or the strainer. Add the pulp to the juice.
3. Discard the tomato skins. Or add to your compost. Or, even better, reserve in the freezer to use with other vegetable scraps to make vegetable stock.
Freezing Roasted Tomato Sauce
Put the open deli containers on a counter. Stir the tomato juice to mix with the pulp.
Fill each deli container to a half-inch below the top so that when the sauce freezes, the liquid will have room to expand and will not force open the lid.
When cooled, the filled containers can be placed in the freezer.
Defrosting Roasted Tomato Sauce
Even without defrosting, the frozen sauce can be used at the last minute, when you want to thicken a soup, add a layer of flavor to a braise or make a simple pasta sauce.
There are infinite ways to use this versatile sauce. One of my favorites is an easy-to-make pasta with sautéed vegetables.
If any ice crystals accumulate on the top of the sauce, rinse off the ice before defrosting.
Penne Pasta With Roasted Tomato Sauce and Sautéed Vegetables
Prep time: 10 minutes
Sauté time: 10 minutes
Pasta cooking time: 10 minutes
Total cooking time: 20 minutes
Yield: 4 servings
1 tablespoon sea salt
1 pound fresh or packaged pasta
2 tablespoons olive oil
2 carrots, washed, stems removed, peeled, cut into rounds
1 medium yellow onion, washed, stems removed, peeled, roughly chopped
8 large shiitake mushrooms, ends of the stems removed, washed, patted dry, roughly chopped
2 cups broccolini or broccoli, washed, cut into florets, the stems cut into slabs
2 garlic cloves, peeled, smashed, finely chopped
12 ounces frozen tomato sauce, defrosted on the counter overnight
1 tablespoon sweet butter (optional)
¼ teaspoon pepper flakes or pinch of cayenne (optional)
Sea salt and freshly ground black pepper to taste
1 cup freshly grated Parmesan or Romano cheese
1. Place a large pot of water on high heat. Add 1 tablespoon sea salt to the water. Bring to a boil. Add the pasta. Stir well every 2 to 3 minutes.
2. Place a heat-proof cup in the sink next to a large strainer. When the pasta is al dente to your taste, pour the pasta into the strainer, capturing one cup of the salted pasta water. Reserve.
3. Toss the cooked pasta to prevent clumping.
4. At the same time the pasta is cooking, place a large sauté pan on a medium flame.
5. Heat the olive oil.
6. Add carrots, onion, shiitake mushrooms, broccolini and garlic. Sauté until lightly browned.
7. Add roasted tomato sauce, butter and pepper flakes. Stir well. Taste. If salt is needed, add a tablespoon or more of the pasta water.
8. Simmer on a medium flame and reduce.
9. Taste, adjust seasoning and continue simmering if you want the sauce to be thicker.
10. When the sauce is the consistency you like, add the cooked pasta, coat well.
11. Taste and adjust the seasoning with more sea salt or black pepper.
12. Serve hot with a bowl of grated Parmesan or Romano cheese.
Main photo: Roasted tomatoes in a wire mesh strainer over a nonreactive bowl. Credit: David Latt
Many cultures around the world honor departed ancestors with holidays each year. Some feature altars. Some burn incense. But feasting is the common thread that runs through many of the celebrations.
The dead are part of that — with food offerings left in their honor.
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» Best foods and Mexican hot chocolate for Day of the Dead
» Día de los Muertos is for Americanos, también
In Mexico's two-day Day of the Dead celebration — el Día de los Muertos — Nov. 1 celebrates the lives of departed infants and children. Nov. 2 honors those who died as adults. On both days, families provide the favorite food and drink of the departed.
In China, families set out plates of food during for their ancestors at the Hungry Ghost Festival. An empty place at the dinner table is sometimes left for an ancestor to join in the feast.
The Hungry Ghost Festival, which is thousands of years old, is traditionally celebrated on the 15th day of the seventh lunar month. Chinese families place ancestral artifacts on a table, burn incense and display photographs of the dead.
Remembering the dead with food, flowers and festive décor
Mexico's tradition also features colorful altars to honor ancestors.
MexicanSugarSkull.com offers this detail on the offerings — ofrendas — that families set out on their Day of the Dead altars:
"They are decorated with candles, buckets of flowers (wild marigolds called cempasuchil and bright red cock's combs), mounds of fruit, peanuts, plates of turkey mole, stacks of tortillas and big Day-of-the-Dead breads called pan de muerto. The altar needs to have lots of food, bottles of soda, hot cocoa and water for the weary spirits. Toys and candies are left for the angelitos, and on Nov. 2, cigarettes and shots of mezcal are offered to the adult spirits. Little folk art skeletons and sugar skulls, purchased at open-air markets, provide the final touches.
Mexico's Day of the Dead is believed to trace its origins to pre-Hispanic Aztec rituals. After the arrival of Spanish conquistadors, the celebrations were moved to coincide with the Christian holidays of All Saints' Day (Nov. 1) and All Souls' Day (Nov. 2).
Not just a Mexican holiday anymore
Today, Day of the Dead has grown in popularity far behind the borders of Mexico and Latin America. The traditional observance from central and southern Mexico can now be seen in Día de los Muertos imagery and art around the world.
You can purchase just about anything you need for your own Day of the Dead celebration. From sugar skull molds to authentic Mexican Día de los Muertos folk art pieces, which are sometimes used as an altar decoration by celebrants. The happy skeletons are shown doing many different things, from cooking to selling wares at the market. There are even skeleton mariachi bands. Families will purchase the colorful skeletons that depict activities their departed family member enjoyed in life.
Making sugar skull decorations is very simple, using only three ingredients and a mold. The fun part is decorating them. I recruited my 7-year-old daughter and her friend to decorate the skulls. The kit came months ago, and my daughter had been bugging me since the day it arrived to make them. Not only was it a fun activity, it gave me a chance to talk about honoring our ancestors and remembering them in a fun — not sad — way.
I encourage families to make the skulls together, even decorating the skulls to resemble the deceased in their families and extended families.
Día de los Muertos Sugar Skulls
Prep time: 10 minutes
Drying time: 8 hours
Yield: 5 medium skulls
For the sugar skulls:
3 cups granulated sugar
3 teaspoons meringue powder
3 teaspoons water
For the royal icing:
1 pound powdered sugar
⅓ cup water
¼ cup meringue powder
Gel paste food coloring, assorted colors
For the sugar skulls:
1. In a medium bowl, mix the sugar and meringue powder.
2. Sprinkle the water over the sugar mixture.
3. Using clean hands, knead the mixture until all the sugar is moistened and it feels like wet sand. Make sure there are no lumps.
4. Pack the mix firmly into the sugar skull mold.
5. Carefully invert the mold onto a baking sheet or piece of cardboard.
6. Gently tap the mold to release the sugar skull from the mold.
7. Let the skulls dry for at least 8 hours to overnight.
8. Decorate the skulls with royal icing.
For the royal icing:
1. In a stand mixer, beat the icing until it makes stiff peaks.
2. Divide the icing and use paste food coloring to make assorted colors.
3. Using a piping bag, decorate the skulls as desired.
Main photo: Mexican sugar skulls for Day of the Dead celebrations. Credit: Cheryl D. Lee
"The worst thing to ever happen to the pork industry was the Other White Meat campaign," Chipotle culinary manager Nate Appleman proclaimed at the sixth Chefs Collaborative Sustainable Food Summit, held this year in Boulder, Colo.
To that audience, he didn't have to explain his point: Not only were the ads misleading, they heralded an industry trend toward lean, muscle-bound hogs you can likely thank (along with the U.S. Department of Agriculture's old cooking-temperature guidelines) for every bland, dry piece of pork you've ever eaten.
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But Chefs Collaborative conference-goers who attended a breakout session titled "Eating Invasives" received a demonstration nonetheless, as Eric Skokan of Black Cat Farm-Table-Bistro and conservation biologist Joe Roman organized a comparative tasting of roasted loins from three hogs: one factory farmed, one a heritage breed called Mulefoot and one wild boar.
It may go without saying that the supermarket product paled in every sense of the word, but the starkness of its inferiority surprised even the hosts. As Roman observed later, "Since our tasting, I've noticed the consistency of industrial pork: lean, white, almost tasteless. There was a certain complexity of taste and color in the Mulefoot and the boar."
Skokan agreed, viewing the meat samples along a spectrum: "At one end you have cardboard, at the other end, noticeable gaminess."
But when it comes to both the heritage breeds and wild animals, consumer education and market availability are major sticking points. To learn more, I talked to the two gentlemen about their pet (so to speak) causes.
The Mulefoot
Once common throughout the Midwest as a prized lard pig, this black breed was "as close to extinction as you could get" less than a decade ago, Skokan said. Today, numbers are on the gradual rise through the efforts of advocates like Arie McFarlen of South Dakota's Maveric Heritage Ranch. (Skokan calls her "one of the most important people in food you've never heard of in your life.")
Chef-farmer Skokan decided to raise Mulefoots in 2007 after a lesson-filled first year on his Longmont, Colo., property. "I'd grown this huge number of turnips that were inedible — no amount of kitchen creativity could save them. I realized I could use pigs as a way of turning lemons into lemonade; they would eat up the failed experiments. But if I was going to do it, they had to be great," he said.
That was when he learned about Mulefoots. "I literally Googled 'what's the best-tasting breed of pork?' And the oracle told me that The Livestock Conservancy had done a tasting with a panel of judges, and Mulefoot won."
Skokan wasn't concerned only with its culinary advantages. Given Colorado's high-desert climate, the pigs had to be able to tolerate intense sun as well as cold winters, and because he's a father to young children, they had to have "a great disposition. Mulefoots are cuddly if anything."
Still, as the owner of two restaurants — Black Cat and adjacent gastropub Bramble & Hare — he's above all a fan of its "superb flavor. I like to joke that even terrible cooks can cook it well; it's very forgiving.
"We haven't bought pork in five or six years," he added. "We use Mulefoots for everything but the squeak." In his just-released cookbook, "Farm, Fork, Food" (Kyle Books, $29.95), you'll find gorgeous examples from country pâté with turnip mostarda to plum wood-smoked shoulder.
Their upbringing has something to do with their deliciousness, of course. "They're free range all the time. We have really big fields, and we actually require them to move, putting where they eat, sleep, drink and graze in opposite corners." His animals also live at least twice as long as their factory-raised brethren (11 to 13 months versus about six), fattening up over time as the bone structure of their breed dictates.
Scrumptious, user-friendly, consciously raised — sign me up, right? Well, not so fast. Skokan explained that although Mulefoot breeders are beginning to sell their meat commercially, "it's still very localized and very niche." If you're determined to get your hands on some, look for a farm in your area; otherwise, try different types of heritage pork from online retailers.
Feral pigs and wild boars
Given their anything-goes diet, there's no question these omnivores pack a stronger, more savory punch than their domesticated counterparts; Roman called the meat "almost nutty." At the same time, they're even leaner than today's factory-bred pigs, developing muscle naturally on the prowl. Generally, the younger the carcass is, the more tender and flavorful it is, rather than downright pungent.
Although you'll find a swell profile on Roman's website, Eat the Invaders, here's his nutshell version: "Wild boar and feral hogs are both the same species, Sus scrofa, but they have different histories in the United States. Wild boar were released to provide huntable game, and feral swine were either released to forage on the open range by farmers and settlers or escaped from captivity." Because they interbreed, however, "it is not easy to tell the three groups — wild, feral, hybrid — apart, even for experts," he said.
It's not easy to get ahold of them, either. "At present, there are just two practical ways," Roman said. "If you live within their range, the best is to hunt it yourself, or get it from a neighbor who does." If you're OK with that, you're probably in luck, because "many states encourage the hunting of wild boar, to reduce numbers. Florida, for example, has no size or bag limits, and hogs can be hunted during almost any season."
If your state's laws are more restrictive, however, or if you're not a hunter, Roman recommends ordering the meat online through Texas outfit Broken Arrow Ranch.
Cooking the beasts may be the easiest part: You do it just as you would a domestic pig, with the important caveat that safe cooking temperatures are paramount. Yes, hitting that blasted 160 F mark is probably necessary to avoid potential illness — we'll give the USDA this one.
Main photo: Mulefoot pigs. Credit: Kirsten Boyer Photography
Careful thought can ease your workload considerably, if that's how you think of cooking, by squeezing three dinners from one initial cooking. It's a novel way of viewing leftovers in that you're not using them so much as you are making leftovers to be used according to a plan.
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First, in the method that follows, you're not simply using leftovers, you're following a game plan to create three nights of family dinners for four by using the foods from the first meal for the second meal and from the first and second meals for the third meal. You'll add one or two foods to subsequent dinners Nos. 2 and 3. You can do all of this for about $40.
Ideally, dinner No. 1 should begin on a Sunday morning as you'll be making a boiled dinner that can cook slowly all day either in a large slow cooker or on the stove top if your cook top has a simmer-control setting. A simmer-control setting is so low that a pot of water set on top of it will never boil; it will only shimmer on top.
The first meal is based on a New England boiled dinner, a family meal that was far more popular in the early 20th century than today and something of a misnomer as one never actually boils the chicken but rather poaches it. The second meal is based on an Alpine-type of baked casserole au gratin with fontina cheese. The third meal is based on a root vegetable soup purée with chunks of meat and vegetables.
First Dinner: Boiled Dinner
Prep time: About 30 minutes
Cook time: 3-9 hours
Yield: 4 servings
One 4-pound chicken
2 pounds fresh kielbasa sausage or mild Italian sausage
1¾ pounds boiling potatoes, such as small Yukon gold or fingerling, peeled
1½ pounds fat carrots, scraped and cut in half
1 pound (7 or 8) small onions, peeled
1½ pounds fat parsnips, scraped
1¼ pound small turnips (7 or 8), trimmed of tops
2 small celery roots (1 pound), trimmed and peeled
2 celery stalks, cut in half
50 garlic cloves
Bouquet garni, tied in cheesecloth, consisting of parsley, celery stalk top, marjoram, bay leaf, and oregano
10 peppercorns
Water as needed
Salt to taste
1. Wrap the chicken in cheesecloth and tie off with kitchen twine. Place in a large stockpot with the sausage, potatoes, carrots, onions, parsnips, turnips, celery root, celery stalk, garlic, bouquet garni and peppercorns and cover with water. Turn the heat to high and bring to a near boil. Reduce the heat to very low the minute you see a bubble or two rise to the surface. Cook until all the foods are very tender, about 9 hours with a simmer control and about 3 hours without. At no time should the water boil; it should only shimmer on top. About halfway through the cooking, season a bit with salt. Bring to just below a boil on high heat. Reduce the heat to low, so it is just shimmering on the surface.
2. Remove the chicken and unwrap from the kitchen twine. Set the chicken in the middle of a large round platter. It will be so well-cooked it will collapse unless you handle it gently. Surround with all the other meats and vegetables except for the celery stalk and bouquet garni, which you will discard. Serve with any two of these accompaniments: horseradish with apple, Bavarian mustard, Cajun mustard, regular mustard, Mostarda di Cremona, apple sauce or hot sauce of your choice.
3. Save all food not eaten.
4. Strain the broth through a cheesecloth-lined strainer and return to a pot. Boil until the broth is reduce by a third. Cool and save.
Second Dinner: Baked Casserole au Gratin
Prep time: about 10 minutes
Cook time: 1¼ hours
Yield: 4 servings
Leftovers from boiled dinner, sliced
2½ ounces smoked slab bacon, chopped
1 tablespoon olive oil, vegetable oil, butter, pork lard or duck fat
½ pound cabbage, cored and thinly sliced
Salt and freshly ground black pepper to taste
4 slices (about 2 ounces) French or Italian country bread
Pinch of freshly grated nutmeg
Pinch of ground cinnamon
¾ pound fontina Val d'Aosta cheese, in thin slices
2 tablespoons unsalted butter, in thin slivers
2 cups chicken broth (from first meal)
1. Remove the meat from the chicken and discard the carcass. Chop or slice the chicken and sausage keeping them separated. Slice all the vegetables but keep them separate. Remove half of everything and set aside for meal No. 3.
2. Preheat the oven to 325 F.
3. In a sauté pan, cook, stirring, the bacon and cooking fat over medium heat until almost crispy, about 4 minutes. Add the cabbage and a little water to deglaze the pan and cook, stirring, until it is wilted, about 5 minutes. Season with salt and pepper.
4. In four 8 x 1½-inch baking casseroles, or one larger baking casserole, or similar ovenproof vessel, place the bread and then layer half the leftovers on top and half the cabbage and sprinkle with nutmeg and cinnamon. Layer half the fontina cheese and then another layer of leftovers and cabbage and finally some slivers of butter. Finish with one more layer of cheese and butter. Pour ½ cup broth into each casserole and bake until golden brown and bubbling, 55 to 60 minutes. Serve hot.
Third Dinner: Root Vegetable Purée With Chicken and Sausage
Prep time: 10 minutes
Cook time: 15 minutes
Yield: 4 servings
Leftover vegetables from dinner one
3½ cups chicken broth (from first meal)
3 tablespoons heavy cream
3 ounces fresh or frozen peas
Leftover meat from dinner one
¼ teaspoon ground ginger
4 slices (about 2 ounces) Italian or French country bread, pan-fried in butter until golden brown
1. Place all the leftover vegetables in a food processor with 2 cups broth and blend in pulses at first then continuously until smooth. Transfer to a soup pot with the cream, peas, remaining meat leftovers, remaining broth and ground ginger and heat over low heat until hot. Check the seasoning. Serve with bread.
Main photo: New England boiled dinner with chicken and vegetables. Credit: Clifford A. Wright
Looking for a black Halloween food to make grown-ups howl with delight? Black Bean Soup With Mexican Pesto tastes like it took all day simmering on the back burner, getting rich and thick from hours of loving attention.
But when time is too short to stir dried beans in a witch's cauldron, canned black beans that have been carefully rinsed are the fast and easy answer to perfect results, because they'll be intensely flavored and then puréed smooth in the resulting soup.
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My favorite black bean soups are from Mexico's Yucatan Peninsula, specifically around the city of Mérida; their unctuous, creamy textures contain no cream and are packed with characteristic layers of flavor from gargantuan amounts of herbs and a whisper of regional habañero chile. For decadence, locals often swirl in a spoonful of crema for special occasions, and Halloween is definitely such an occasion, at least in the U.S.
You start by making a flavor bomb similar to an Italian pesto to embellish the finished soup: Pull a big handful of basil leaves off stems, add cilantro and, if you can get some of the herb, throw in a little epazote with spicy habañero chile for traditional tastes. Because pine nuts aren't found in the Yucatan, substitute pecans, Mexico's national nut, for the right texture profile. For cheese, my choice is a not-too-salty queso añejo (aged queso fresco), or use Parmigiano-Reggiano. Only the best-quality extra virgin olive oil will do for its fruitiness, and then finish the soup with Merida sunshine: a generous squirt of bright Mexican (aka Key) lime juice.
Black Bean Soup With Mexican Pesto
Prep time: 45 minutes
Cook time: 15 minutes
Total time: 1 hour
Yield: Makes 4 servings (may be doubled)
For the pesto:
4 large cloves of garlic, coarsely chopped
¼ cup coarsely chopped pecans
1 fresh habañero chile
¼ teaspoon sea salt or kosher salt
⅛ teaspoon freshly ground black pepper
1 cup basil leaves, tightly packed
½ cup cilantro leaves
10 epazote leaves (if available)
¼ cup grated queso añejo or Parmigiano-Reggiano cheese
⅓ cup extra virgin olive oil
For the soup:
1 tablespoon extra virgin olive oil
One 3-inch white onion, coarsely chopped
2 cloves garlic, coarsely chopped
½-inch piece of the habañero chile, minced
Three 15-ounce cans organic black beans
2 cups organic chicken broth, divided
2 Mexican (aka Key) limes
Sea or kosher salt and freshly ground black pepper to taste
½ cup Mexican crema, or sour cream thinned with a little milk
For the pesto:
1. Combine the garlic, pecans, a tiny ¼-to-½-inch piece of the chile finely chopped (wear disposable gloves while doing this), salt and pepper in a food processor. Process for 10 seconds. Toss in the basil, cilantro and epazote and grind again for 10 seconds. Turn the processor off and scrape the sides with a spatula to get everything down into the mixture.
2. Add the cheese. Turn the machine back on and pour the oil slowly through the feed tube, processing until the mixture is fully incorporated and smooth. Taste carefully for saltiness and if the sauce is spicy enough — it should be hot! If not, mince another small piece of the chile and process again to fully incorporate the bits. Taste again and adjust accordingly.
3. Using a rubber spatula, scrape into a bowl, cover with plastic wrap and set aside.
For the soup:
1. Heat the oil in a large pot and sauté the onion until translucent. Toss in the garlic and chile and cook until starting to brown. Remove from the heat.
2. Rinse the beans carefully for a few minutes. Scrape the onion, garlic and chile into the processor using a spatula and then dump in the beans. (You may have to do this in two batches.) Process until smooth, adding 1 cup of broth. Pour back into the pot.
3. Mix in the remaining 1 cup of broth. Bring to a boil, turn down the heat to a simmer, squeeze in the lime juice and season the bland beans assertively to taste with salt and pepper. Simmer 10 minutes.
4. To serve, ladle the soup into bowls and top with a generous tablespoonful of pesto on each. If using, swirl a tablespoon of crema in a circle around the pesto and pass the remaining crema in a small bowl.
Main photo: Black Bean Soup With Mexican Pesto. Credit: Nancy Zaslavsky
Although pasta may seem simple — just boil, right? — you might find that you've been doing some things wrong. Since Oct. 25 is World Pasta Day, below are some tips that will ensure your pasta is just perfect.
Riccardo Felicetti, a fourth-generation owner of artisan Italian pasta company Felicetti and new president of the International Pasta Organization, shares tips on how to properly cook pasta. "Pasta gets lonely," he says, "so be sure to keep it company while it's cooking so that you can occasionally stir it and so you can try some to test if it's done."
Riccardo Felicetti's Tips to Making Perfect Pasta
- Use a big pot and lots of water so the pasta has room to move while it cooks. Use at least 1 quart for every ¼ pound of pasta.
- Think horizontally when cooking small amounts or filled pasta. When making long pasta like spaghetti for just one person, Italians put it into a wide shallow pan. You need only fill the pan with enough water to cover the spaghetti horizontally, not vertically!
- Do not add the pasta until the water boils or the pasta becomes gummy.
- Use the time on the box only as a general guideline. The best way to tell if pasta is ready is to taste it. Start tasting three to four minutes before the package's suggested cooking time.
- Never rinse pasta. The starch on the pasta helps sauces adhere to it, and is a thickening agent for the sauce too.
- Always save a little of the pasta cooking water to toss with the pasta and sauce to thicken and meld the flavors. Again, it's that starch that helps bring everything together.
The International Pasta Organization website provides a fun list of pasta recipes from around the world, nutrition advice and other interesting information. "Representing pasta producers from all over the world," Felicetti says, "gives me great pride and is a huge responsibility at the same time. Pasta is a global food, nutritionally valuable, and has a central role in almost everyone's diet."
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Perfect for World Pasta Day is this recipe for pasta sushi, a fusion of Italian and Japanese cuisines.
Pasta Sushi
Adapted from "Pasta Modern: New & Inspired Recipes from Italy" by Francine Segan.
Substitute pasta shells for the white rice, making beautiful, Japanese-inspired but Italian flavored, one-bite appetizers.
Try cooked or raw fish such as poached lobster topped with caviar, diced seared tuna with a dollop of hummus or raw oysters with lemon zest. You can fill them all the same, or make an assortment; just calculate about 4 pasta shells per serving and a heaping tablespoon of filling for each.
Prep time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes
Yield: Serves as many as you like
For the shells:
4 large pasta shells per person
Rice wine vinegar or lemon juice, to taste
Mirin or sweet Marsala or sherry, to taste
For the filling (approximately 1 tablespoon per shell):
Diced or thinly sliced raw fish such as tuna or salmon; raw or cooked oysters; sea urchin; caviar; and/or cooked fish like poached lobster, crab, or shrimp
For the garnish (to taste):
Lemon or orange zest; grated horseradish; chopped scallions; fresh diced fruit; mozzarella, cream cheese or other cheese; red chili pepper; and/or sea salt
1. Boil the pasta shells in salted water until al dente. Drain and toss with a splash, to taste, of rice wine vinegar and Mirin. Spread out onto a plate and let cool to room temperature.
2. Fill each shell with a tablespoon of filling. Garnish and season as you like.
Main photo: Pasta sushi is the perfect fusion of Italian and Japanese cuisine. Credit: "Pasta Modern: New & Inspired Recipes from Italy."
What moistens the lip and what brightens the eye, What calls back the past, like the rich Pumpkin pie? — John Greenleaf Whittier, "The Pumpkin," 1850
Scottish and Irish immigrants brought many Celtic Halloween traditions with them to the United States, including that of carving jack-o'-lanterns. But the pumpkin they embraced for the practice is a true American.
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Tracing its long family tree back to at least 3000 B.C., the pumpkin and other squashes probably originated in the Tamaulipas mountains in Mexico. One of the Three Sisters — along with climbing beans and corn — pumpkins formed a major part of the diet of early Americans. By 1000 B.C., the pumpkin arrived in what is today the United States. And by the time the English settled in Jamestown, Va., in 1607, Native Americans had developed sophisticated recipes and uses for the pumpkin.
A popular recipe was a type of pudding sweetened with maple sugar, similar in spirit to English puddings. Nowadays, pumpkins strut their stuff in pies, not unlike those baked by my English ancestors. Long a symbol of autumn in the United States, pumpkins now see the light of day primarily for ornamental reasons. Ninety percent of pumpkins end up carved into jack‑o'‑lanterns, and the rest make their way into cans as pumpkin-pie filling or puree. Every grocery store stocks pumpkins, piled in heaps at the entrance.
Seeing all those pumpkins whets my appetite. So, I just baked my first pumpkin pie of the season.
Canned pumpkin puree confession
Yes, I confess: I used to follow the recipe on the label of the Libby's can of pumpkin puree. To show you that I don't slavishly follow recipes, I added a ¼ teaspoon of vanilla and heaping spoonfuls of all the spices, as well as a big hit of freshly grated nutmeg. Sometimes, I used cream instead of evaporated milk, an ingredient actually not out of line because many vintage cookbooks of the 19th century mention using cream or a mixture of cream and milk.
And, yes, I know that making your own puree is far more earth-friendly. I'm all for that. But since I cannot find those nice little sugar pumpkins and other types for sale right now, I use the "traditional" method, as I know it. My mother never used anything but Libby's. But I am sure my grandmothers struggled with the food-mill method of creating puree from boiled or roasted pumpkin.
Regardless of the method, some things don't change when it comes to pumpkin pies. First of all, the aroma. It fills the house as the pie is baking, and that brings back all sorts of memories. School days, leaf forts, decorating the front porch for trick-or-treaters, choosing the candy to give out at Halloween.
And the smell of cinnamon. I don't know about you, but I nearly swoon when I catch a whiff of Saigon cinnamon. I try to restrain myself and not dump too much into the custard mix. The rich aroma of freshly grated nutmeg pumps up the flavor of the pie, too, not to mention that of cloves and ginger. The medieval overlay of these spices causes me to think about the ties to my cultural past. Because of that, for me, autumn signifies the aroma of these spices.
Hearkening back to pumpkin pies past
I'm intrigued by the fact that I'm standing in my kitchen in Virginia — one of the first areas settled by English men and women from 17th-century England, some my own ancestors — and I'm baking a dish based on flavors and techniques dating back to those days. Baked puddings abound in traditional English cooking. Yes, pumpkin pie is basically a baked pudding, even though it goes by the name "custard pie" these days and wears a crust.
Take a look at Mary Randolph's "Pumpkin Pudding," a very English and yet very American recipe, from her 1824 cookbook, "The Virginia Housewife":
Stew a fine sweet pumpkin till soft and dry, rub it through a sieve, mix with the pulp six eggs quite light, a quarter of a pound of butter, half a pint of new milk, some pounded ginger and nutmeg, a wine glass of brandy, and sugar to your taste. Should it be too liquid, stew it a little dryer; put a paste [crust] round the edges and the bottom of a shallow dish or plate, pour in the mixture, cut some thin bits of paste, twist them and lay them across the top and bake nicely.
Pumpkin pie is not only for dessert any more, either. I find pumpkin pie a great breakfast food, just as many people did in the past.
I'll probably make another pumpkin pie very soon. For some reason, I see only a small sliver left in the pie pan.
Pumpkin Pie
Yield: 1 (9-inch) pie
For the crust:
1 partially baked 9-inch pie crust
Dry beans (for shaping the pie crust)
For the filling:
1 (15-ounce) can pumpkin puree
1 heaping teaspoon ground cinnamon
½ heaping teaspoon ground ginger
¼ heaping teaspoon ground cloves
⅛ teaspoon freshly grated nutmeg
½ cup granulated sugar
¼ cup brown sugar
3 large eggs
1 (12-ounce) can evaporated milk or 1½ cups heavy cream or whole milk
For the garnish
Whipped cream
For the partially baked crust:
1. Preheat oven to 400 F.
2. Arrange the dough in the pie pan, crimping the edges, pressing down slightly to anchor the dough to the edges of the pie pan.
3. Place two sheets of aluminum foil, slightly overlapping, over the dough in the pan. Press down gently and make sure that the foil touches all the surfaces. Pour in enough dry beans to come to the edge of the pie pan. This allows the pie crust to retain its shape.
4. Bake 15 minutes with the beans. Then slowly remove the foil and beans by grabbing the corners of the foil and pull up and out. Bake the crust 5 more minutes.
5. Let cool almost completely on a rack.
For the filling:
1. Preheat the oven to 350 F.
2. Place all the ingredients in a large bowl, in the order given, whisking after each addition.
3. Pour into the partially baked pie shell.
4. Bake about 45 minutes or until a sharp knife inserted into center comes out clean. Check throughout the baking. If the edges of the crust get too dark, place a ring of foil over the exposed pie crust. At that point, the surface of the pie along the edges will have puffed up and cracked slightly.
5. Allow to cool. Serve with whipped cream garnish.
Main photo: Pumpkins. Credit: Cynthia Bertelsen


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20 of 23 people found the following review helpful
ignore at your peril,
This review is from: Porridge - Series One [1974] [DVD] (DVD)
As a child Porridge always signified the end of fun and bedtime. This was the show your parents wanted to watch and you hated because 'it was just people talking.'
Watching it now (I am 32) this is comedy of the highest calibre. From the wonderfully grumpy seasoned prisoner Fletch (Barker), ex army screw...sorry warden, Mr. McKay, the green, first timer Godber (Beckinsale) and the ever nervous and powerless Mr Barraclough (Wilde) the core of the show is timeless. It's all about men without women and biding your time. It is fully aware the warders are as much prisoners as the convicts ('who's been 'aving your old lady while you've been on nights then?) and for a 70s sitcom highlights some poignant issues.
As with all sitcoms of this era there are some minor racial jokes that are less than 'enlightened' but as they are from the mouths of such realistic characters it always feels the opinion is the characters and never the writers. The dialogue is fast and sharp and flows from the actors as if it was second nature. I have recommended this DVD to a lot of the young 'nerks' in the office and all have loved it. And rightly so, it's a joy.
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CCMA Awards Nominees Announced; HoF Celebrates Elvis Presley; Country Programs Earn Emmy Nominations
- Dean Brody, Johnny Reid, Corb Lund, and Terri Clark are among this year's Canadian Country Music Association Awards nominees. Read the full list of nominees here.
- Chris Parton of CMT.com interviewed Old Crow Medicine Show's Ketch Secor about the band's new record, Carry Me Back: If anything, we are back to our old street corner-hustlin' ways, with all that energy and spirit. One thing that's exciting to me, during the 14 years that we have been making music together, we have seen a tremendous growth and awareness of our kind of music — American roots music. It's an exciting time as a songwriter to have something to say and a growing audience of listeners. I don't think there has been a better time to blow a harmonica in America since Roy Acuff joined the Opry.
- Watch Trampled By Turtles' perform on The Late, Late Show with Craig Ferguson.
- Jewly Hight wrote a fantastic article on Kitty Wells for the Nashville Scene. An excerpt: Though "feminist" is a descriptor that people frequently attached to Wells' big hit in our time, it's not an identity that she ever claimed for herself. Without a discrete category to lean on, we must confront her in her admirable complexity: a woman of her time, speaking to the realities of her time with no-nonsense emotional intelligence and a profound gift for empathizing with people and stories that lay beyond her own experience. "She wasn't a honky-tonk angel," says Robert Oermann, who co-wrote Finding Her Voice: Women in Country Music with his wife Mary Bufwack. "She was very much a housewifey kind of personality, a wife and mother, who spent her whole career in a very traditional family setting, albeit as an entertainer."
- Chet Flippo also remembers Wells in his Nashville Skyline column.
- Stream The Stray Birds' new album on Folk Alley.
- Next month, the Country Music Hall of Fame and Museum will present Celebrate the King, a slate of special programs focusing on Elvis Presley. (via press release)
- The Incredible Hulk's gone country.
- On August 4, The SteelDrivers will headline Song of the Mountains.
- In Emmy news, ACM Presents: Lionel Richie and Friends—In Concert is nominated in the Outstanding Sound Mixing for a Variety Series or Special category, while Country Music (In Performance at the White House) is nominated for Outstanding Music Direction.
- Evan Schlansky of American Songwriter talks with Patterson Hood about Hood's new album, Heat Lightning Rumbles in the Distance, which comes out September 11.
- RollingStone.com has more info on the upcoming Mumford and Sons album, Babel.
- Jonathan Pappalardo of My Kind of Country gives The Joey + Rory Show an A-.
- Darius Rucker will perform at the "Givin' Meth the Boot" benefit concert on August 3 in Idaho Falls, reports the Idaho State Journal.
- A horse, a tiger, Shania Twain, a lingerie pillow fight, and Celine Dion all appear in the new commercial for Caesars Palace.
- Here's Kip Moore playing "Beer Money" on Conan.
- One of the songs on the upcoming Aerosmith album is a Steven Tyler-Carrie Underwood duet.
- Chris Parker of the Nashville Scene chats with Murder By Death about their "dark, bold roots rock."
- The Roys talk about their upcoming EP, New Day Dawning, over at Bluegrass Today.
2 Comments
That new OCMS set is a really fun album.
Its nice to read that OCMS is getting back to the high energy stuff like their early albums. That will be music to Triggerman's ears, and mine too! (lol)
All these well written tributes to Kitty Wells have been greatly appreciated. If Jean Shepard hadn't been out on the west coast on the Capitol label, maybe she could have given Kitty a real run for her money in the early 1950's! (lol)
Opry Alert! Tonight's show will feature J.T Hodges, Joe Diffie, Darius Rucker, Charlie Pride, and Marty Stuart and Miss Connie. Grade: B+
The Saturday Night Opry will feature Greg Bates, Andy Griggs, Radney Foster, Kristen Kelly(WooHoo), and Charley Pride. Another Grade: B+
Opry Schedule: http://www.opry.com/shows/ThisWeek.html
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