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Supreme Court Justice Stephen Breyer has been the victim of an armed robbery, but is unharmed.
Breyer, his wife, Joanna, and a friend were at the Breyer vacation home on the Caribbean island of Nevis when a man broke in with a machete and confronted them. The intruder fled with about $1,000 in cash. A Supreme Court spokeswoman said no one was hurt, and that the robbery was reported to local authorities. The FBI is said to be aiding in the investigation.
This is not the first time that a Supreme Court justice has been the victim of a crime. In 2004 Justice David Souter was mugged while jogging, and sustained minor injuries. In 1996 Justice Ruth Bader Ginsburg had her purse snatched while walking with her husband and daughter near her Washington, D.C., apartment.
The Supreme Court is currently on its winter recess, a time when many of the justices leave Washington for work or pleasure. Justice Breyer's vacation home is listed on his financial disclosure form as valued at between $100,000 and $250,000.
Copyright 2021 NPR. To see more, visit https://www.npr.org.


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Rich nourishing soba noodles artisan crafted of hard winter and hard spring wheat, whole buckwheat flour, wild yam flour, and a bit of sea salt. Wild yam (jinenjo) Dioscorea japonica is an energizing root vegetable from rugged mountains valued for promoting strength and well-being. Tanaka family made as they've been doing it since 1906, now with four generations actively involved. Ideal for making noodle sushi and in dashi - a shoyu soy sauce kombu broth, or drizzled with ponzu. A good source of protein and complex carbs.
Eden Wild Yam Soba noodles are hard winter and hard spring wheat, whole buckwheat flour, wild yam flour, and a bit of sea salt. Tanaka family made as they've been doing it since 1906, now with four generations actively involved. Jinenjo Soba is a delicious and easy way to enjoy the flavor and exceptional health benefit of buckwheat and wild yam.
Eden Wild Yam Soba is wheat flour sifted to remove most of the bran and germ, which is reserved. A good percentage of the reserved bran and germ is added back into the dough as it's kneaded. Dried wild mountain yam (jinenjo) is ground to a fine powder and added to the sifted wheat and whole buckwheat flour. Dough is kneaded with pure water and sea salt. Salt binds the dough, enhances flavor, and preserves the dried pasta. Dough is rolled out and folded onto itself eight times, then cut to length. Long strands of noodles are lifted onto racks, rolled into drying rooms, and allowed to dry slowly for up to two days depending upon thickness and ambient temperature, humidity. Dutifully tended, they are hand-cut and packed when perfectly finished. Patience and a no-shortcut approach create superior texture, flavor, and ultimately well nourished well-being
Historical Information
Soba is the Japanese word for buckwheat Fagopyrum esculentum, a nearly forgotten healthy food with rich flavor and many benefits. Buckwheat Fagopyrum esculentum is a hardy, wild broad leaf plant and not a grass. It belongs to the Polygonaceae or buckwheat family and is not a member of the cereal grain or Gramineae family. The fruit seed of buckwheat has long been valued in both East and West. It is believed to have originated in the area of Lake Baikal in Siberia, in the Himalayas, and Manchuria. Buckwheat was cultivated and eaten in China before being adopted throughout Asia and Europe. It has been a staple in Russia and central Europe for centuries where it's known as 'kasha.' Buckwheat's protein is superior to that of most cereal grains providing all amino acids including the essential ones. Buckwheat is the best source of rutin, an important vitamin C complex flavonoid.
The art of making noodles is believed to have originated among farmers in China. Noodles were adopted by Buddhist temples and were brought to Japan by monks. The first reference to buckwheat in Japan appears in records from the Heian period (794 to 1185 A.D.). Buckwheat noodles or 'soba kiri' are mentioned in documents from the early 1600s.
Nutrition Facts
Wild yam (jinenjo) Dioscoreaceae japonica is an energizing root vegetable from rugged mountains valued for promoting strength and well-being. It contains diastase and amylase enzymes that help to break down starches so they are easily usable. Eden Wild Yam Soba is a good source of protein, low fat, saturated fat and cholesterol free.
Commercial pasta is highly refined, chemically treated flour, processed in minutes through teflon dies and ultra high heat or microwave drying resulting in inferior flavor, diminished nutrition, and dubious value. Eden Wild Yam Soba is a wise choice. Light, delicious and nourishing because it's made with patience, care, the best ingredients, and handling that enhances value.
Eden Wild Yam Soba is delicious, warming and strengthening food enjoyed hot or chilled in dashi broth with shoyu, kombu sea vegetable, shiitake mushroom, and mirin, or drizzled with ponzu. Use like any pasta in soups, stir-fries, and salads. Wrap it in toasted nori to make noodle sushi. Do not add salt to the cooking water. Unlike Eden Organic Soba and Udon, these Japanese made noodles contain sea salt.
Traditional Cooking Instructions for Japanese Noodles
Soba and Udon can be boiled just like other pasta or you can use a traditional Japanese cooking method which takes a little longer but is well worth it. This method is called the shocking method, cold water is added to boiling water several times during the cooking process creating a firmer, al dente noodle. For this method place 2 quarts of cold water in a large pot, cover, and bring to a boil. Remove the cover, add the noodles, and stir to prevent sticking. As soon as the water comes to a boil again, add enough cold water to stop the water from boiling (about a 1/2 cup). Bring to a boil again, and add cold water again. Repeat one or two additional times until the noodles are done. Periodically check the noodles by removing a strand and biting or cutting it in half. If the center of the noodle strand is white and the outside is darker, the noodles are not done. When the center of the noodle is the same color as the outside, and the noodles are firm yet tender to the bite they are done. Rinse cooked Udon and Soba noodles under cold water. This lowers sodium and prevent clumping.

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Race Highlights:
Richard Childress Racing teammates finished first (Kevin Harvick), fifth (Jeff Burton) and 13th (Paul Menard).
Harvick and Menard are tied for ninth in the NASCAR Sprint Cup Series driver championship point standings, trailing leader Jimmie Johnson by 72 markers, while Burton sits19th.
The No. 29 Chevrolet SS team ranks ninth in the Sprint Cup Series owner championship point standings, with the No. 27 team 10th and the No. 31 team 22nd.
According to NASCAR's Post-Race Loop Data Statistics Harvick led the field in Speed in Traffic (118.676 mph), ranked fourth in Laps in Top 15 (400 laps), was the fifth-Fastest on Restarts (120.973 mph), earned a fifth-place ranking in Fastest Laps Run (23) and had the fifth-best Driver Rating (111.2).
Harvick completed 47 passes while running in the top 15, positioning him second in Quality Passes.
After gaining five positions during the final 40 laps (10 percent) of the Sprint Cup Series event, Harvick earned a ranking of third in the Closers loop data category.
Menard is the only driver to have completed 100 percent of laps attempted (2,990) in 2013 Sprint Cup Series competition.
Menard made 58 passes under green-flag conditions ranking him ninth in overall in Green Flag Passes.
Harvick earned his first victory of the 2013 Sprint Cup Series season and was followed to the finish line by Clint Bowyer, Joey Logano, Jaun Pablo Montoya and Burton.
- Burton gained six positions over the final 40 laps, ranking him second in the NASCAR Loop Data statistic category of Closers.
- Burton made more Quality Passes (57) than any other driver entered in the event and spent 369 Laps (91 percent) of the 406-lap event in the Top 15
The next Sprint Cup Series race is the Aaron's 499 at Talladega Superspeedway on Sunday, May 5. The 10th race of the 2013 season is scheduled to be televised live on FOX beginning at noon Eastern Time. and broadcast live on the Motor Racing Network and Sirius XM NASCAR Satellite Radio.
Menard Earns 13th-Place Finish Saturday Night at Richmond International Raceway
Starting from the 29th position, Paul Menard and the No. 27 CertainTeed/Menards team faced handling issues as track conditions changed throughout the evening, ultimately finishing 13th at Richmond International Raceway. The early laps of the race looked promising as Menard made a steady march toward the front of the field and was scored in 19th by lap 50. Clicking off lap times as fast as the leader, coupled with lightning-fast stops by the pit crew, the 32-year-old driver worked his way inside the top 15 at lap 140. As the sun began to set, the track conditions changed and Menard struggled with a tight- handling racecar. The No. 27 pit crew made a variety of chassis adjustments to the Chevrolet SS during the middle and later portions of the originally scheduled 400-lap event, in hopes of remedying the issue. With just three laps remaining, the yellow flag flew and crew chief "Slugger" Labbe called his driver into the pits one final time for four fresh tires and fuel. Menard lined up 17th for the green-white-checkered restart and gained four spots in just two laps to finish 13th under the lights. Menard's top-15 finish ties him for ninth in the NASCAR Sprint Cup Series driver championship point standings heading into Talladega Superspeedway.
Start – 29 Finish – 13 Laps Led – 0 Points – 9th
"Once the sun went down we struggled throughout the race to find the right setup for the CertainTeed/Menards Chevrolet. "Slugger" (Labbe, crew chief) and the team never gave up working really hard to make adjustments all night in an attempt to get the handling issues resolved. I have to thank my pit crew, they did an awesome job in the pits tonight and gained us several positions on pit road throughout the evening. There at the end, the car was handling better and we were able to gain several positions to come home with a solid finish. All-in-all it was a decent points day, so we'll take it and head to Talladega Superspeedway next weekend."
Harvick Goes to Victory Lane at Richmond International Raceway
Kevin Harvick and the No. 29 Bell Helicopter team earned their first point-paying event victory of the 2013 NASCAR Sprint Cup Series season under the lights of Richmond International Raceway on Saturday night. The California native started the scheduled 400-lap event from the 17th position and maintained a spot in the top 15 during the early laps, while battling a tight-handling Chevrolet SS. The No. 29 pit crew made an array of adjustments throughout the course of the originally planned 300-mile event during multiple scheduled four-tire pit stops. As the race progressed, Harvick worked his way toward the front of the field finding a home in the top five. Still battling handling issues during the final laps, Harvick drove down pit road on lap 397 for four tires, fuel and an air pressure adjustment under caution. The RCR veteran driver was scored in the seventh position as the field was set for a green-white-checkered finish. During a dramatic restart, Harvick gained five positions with two laps remaining and captured the lead as the field came to the white flag. The 37-year-old driver remained out front during the final lap, and was able to collect his 20th Sprint Cup Series-career victory. Following the first-place finish, Harvick is now tied for the ninth in the Sprint Cup Series driver championship point standings.
Start – 17 Finish – 1 Laps Led – 3 Points – 9th
"I just want to thank everybody for this great finish. It's been a tough start to the season, but it all worked out for us tonight. We've gotten beat a couple times this year on pit road, but pitting was the right thing for us to do at the end tonight. When tires fall off by almost two seconds, you've got to come in and get fresh tires for the restarts. Gil (Martin, crew chief) made the right call and it worked out. I've got to thank Bell Helicopter, Budweiser, Jimmy John's, Rheem, Chevrolet and everybody who participates in our team's program."
Jeff Burton Caps Off Solid Run with Top-Five Finish at Richmond
Jeff Burton and the No. 31 Airgas/Bulwark Chevrolet team ran in the top 15 for 369 laps of the 406-lap night race at Richmond International Raceway, and finished off the solid effort with a fifth-place finish. After starting the event from the 16th position, the South Boston, Va., native climbed into the top 15 early and reported to crew chief Luke Lambert that the No. 31 Chevrolet developed a tight-handling condition in the middle of the corners, especially on long green-flag runs. Lambert and the No. 31 pit crew worked hard throughout the evening by making tire pressure and chassis adjustments on multiple pit stops, while Burton maintained a top-15 running position. After narrowly avoiding a multi-car accident on lap 328, the Richard Childress Racing driver brought the white and black machine to pit road for fresh Goodyear tires and Sunoco Green E15 fuel. The adjustments made on the pit stop improved the handling of the car and Burton worked his way into the top 10 with 28 laps to go, and eventually moved to seventh-place on lap 385. The final caution flag of the night was displayed with four laps to go, setting up a green-white-checkered finish. While the top-six competitors came to pit road for service, Lambert made the call for his driver to stay out putting Burton at the top of the leaderboard. On the final restart, Burton raced hard before the drivers with fresh tires were able to get around the veteran driver on the final lap. In the end, Burton crossed the finish line in fifth for his first top-five result of the 2013 NASCAR Sprint Cup Series season. With the strong finish, Burton gained four positions in Sprint Cup Series driver championship point standings, moving up to 19th.
Start-16 Finish-5 Laps Led-7 Points-19th
"We were seventh there and I thought I had the No. 22 (Joey Logano) beat before the caution flag came out. The caution came out and what the heck, we might as well try something. Luke (Lambert) made a good call there and obviously new tires were a lot better. But it was worth a shot. We were going to maybe finish sixth without the caution so to pick up a spot from it was worth a shot. I thought it changed a lot. I thought Kevin (Harvick) and I both got better at the end of the race and some other cars got worse as the race went on. However, Kevin got good at the end of the race. He was his best at the end; we were our best at the end. I think all of that was the track changing and kind of going to our setups a little bit."
- USA TODAY 301 starting lineup at New Hampshire Motor Speedway - June 22, 2024
- Ryan Blaney New Hampshire Media Availability - June 22, 2024
- SciAps 200 NASCAR Xfinity Series Race Moved to 3:06 p.m. Saturday, June 22 - June 22, 2024


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This guide provides information about the Identity Manager driver for SAP* Portal.
This guide is intended for SAP integrators and Identity Manager administrators.
We want to hear your comments and suggestions about this manual and the other documentation included with this product. Please use the User Comments feature at the bottom of each page of the online documentation, or go to www.novell.com/documentation/feedback.html and enter your comments there.
For the most recent version of the Identity Manager Driver for SAP Portal Implementation Guide, visit the Novell Compliance Management Platform Extension for SAP Environments Documentation Web site.
For documentation on Identity Manager, see the Identity Manager Documentation Web site .
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As Connecticut Gov. Dannel Malloy sped from Hartford to Newtown nearly a year ago, the death toll kept rising. When he arrived on the scene, he found himself in charge — and it fell to him to answer the question: How long should family members have to wait to learn that their loved ones were gone?
Malloy decided that he was going to do what he thought was right. Still, standing in front of more than two dozen families gathered in a firehouse, he doubted that it was.
"I tried to explain, in words less obvious, that everyone who was going to be united with their loved one had been united with their loved one, and that what we had at the school was a crime scene," he says.
Saturday marks the anniversary of the massacre at Sandy Hook Elementary School, which left 20 children and six educators dead. And a year later, questions still remain about gunman Adam Lanza, who committed suicide that day and worked hard to obscure his motives.
Malloy says now that he may never know why Lanza did what he did. The prosecutor investigating the case has released his report, and it doesn't answer the "why" question. But it does include details about a young man obsessed with guns, mass shootings and violent video games — someone who had, by the end of his life, isolated himself entirely.
Here's how Malloy understands Lanza: "A deeply disturbed human being who should never have been around guns and clearly did not receive the type of attention that he required."
Much of the governor's past year has been consumed by Newtown and the aftermath. He has delved deeply in the gun debate, as well as discussions on school security and mental health.
Throughout, he and others have sought to learn more about Lanza. But it turns out there may not be much more to know. There may be no surprises.
"There's no one coming forward that says ... 'This is really surprising because he was getting so much better,' " Malloy says.
But at least one person was hoping for Lanza to get better: His mother, Nancy Lanza. Adam killed her while she slept.
"She was a wonderful friend, a kind woman, loving, very gentle," says John Bergquist, a friend of Nancy Lanza. "Whatever monster Adam turned out to be was the exact opposite of what Nancy was."
Bergquist lives a few blocks away from My Place, the restaurant and bar where he and Nancy would meet up a few times a week for dinner. He said his friend never spoke of fearing her son. Mostly, she feared forhim and for his future.
"He would probably never live a life that you and I might think of as normal," Bergquist says. "But I think she always had hope — he was a whiz with computers — that he would do something with that and get into that and always live with her."
Bergquist loathes guns. But Nancy Lanza grew up with them, and he understands why she bought them — Adam was isolating himself, and it was something they could do together.
As Bergquist sees it, Nancy was yet another victim of a crime that he doesn't understand. "A why — if it's there — it might be nice to know," he says. "But I'm not sure that there is even a why."
Hank Schwartz, a psychiatrist and a member of Malloy's advisory commission on Sandy Hook, has thought a lot about that. Schwartz has looked at Lanza's history of mental illness and has not found much that's useful.
But Schwartz says that won't stop people from trying to understand what drove Lanza.
"Our fates seem just a little bit less random and a little bit more within our own grasp if we can at least understand why something has happened," Schwartz says.
Malloy says people may just have to be satisfied with what they've known from the beginning — that on Dec. 14, 2012, a horrible thing happened "in a fabulous, beautiful, bucolic community where no one would have ever imagined it was possible."
Malloy has asked that church bells across the state be rung at 9:30 a.m. on Saturday. The town's leaders have made a plea for privacy.
Copyright 2020 NPR. To see more, visit https://www.npr.org.


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Ford Issues Massive Recall Over Rust Issues
DETROIT (AP) - Ford is recalling 230,000 minivans in 20 cold-weather states and Washington, D.C., to fix rust problems that can cause the third-row seats to come loose.
The company says the recall affects Ford Freestar and Mercury Monterey minivans from the 2004 through 2007 model years. They were sold mainly in Canada and U.S. states where salt is used to clear roads in the winter.
Ford said Thursday that rust can weaken the mounting brackets that hold the removable seats to the van floor. The company says no crashes or injuries have been reported from the problem.
Dealers will install new seat mounting brackets, placing them outside of the area that can rust. They'll also install panels above the rear wheels to prevent water from entering, Ford spokeswoman Kelli Felker said. Owners will be notified of the recall by letter during the last week of March.
"The panels will protect that area so that it won't get any other exposure to corrosive elements," Felker said.
The U.S. National Highway Traffic Safety Administration began investigating the vans from the 2004 model year in December, and added 2005 through 2007 to the probe in April because they all have similar seat designs.
The recall covers 196,500 minivans in the U.S. and another 33,500 outside the U.S., mainly in Canada, Felker said.
Vans in Connecticut, Iowa, Minnesota, Ohio, Wisconsin, Delaware, Maine, Missouri, Pennsylvania, Maryland, New Hampshire, Rhode Island, Illinois, Massachusetts, New Jersey, Vermont, Indiana, Michigan, New York, West Virginia and Washington, D.C., are being recalled.


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A Swiss woman cycling with her husband in India was allegedly beaten and gang-raped, police say. It's the latest high-profile sexual assault in a nation that's facing intense pressure to increase its protections for women.
The couple was on a cycling tour from Mumbai to New Delhi when they were attacked Friday night. The New York Times continues the story:
"The woman, 39, and her husband were camping in dense forest about 400 yards from a road near the town of Datia when they were attacked by seven or eight men, said Dalip Arya, deputy inspector general of police for the Chambal area of Madhya Pradesh State in a telephone interview. The woman was raped by four of the men, Mr. Arya said."
The attackers "tied up the man and raped the woman in his presence," a police official told Agence France-Presse. They allegedly beat both victims with sticks, then took their cash, a laptop and a phone.
Reports say the woman, whose identity has not been released, was treated at a nearby hospital and released. Police said 20 suspects were taken in for questioning, though no arrests have been reported.
The Indian government has come under harsh criticism in recent months, following the fatal gang-rape of a student on a moving bus in New Delhi. The brutality of the attack spurred outrage and set off widespread protests demanding the nation step up and enforce laws to keep women safe.
Just this week, India's Cabinet approved a new bill that calls for a minimum 20-year jail term for rapists — and the death penalty if the victim dies from her injuries. The same bill also includes a clause to lower the age of consent from 18 to 16 years of age.
Update on Sunday at 7:55 a.m. ET. Reports Of Confessions:
Five people have confessed to the attack, according to media reports. The New York Times spoke with Deputy Inspector General Dalip Arya, who said the confessors have been detained but not yet formally arrested.
CNN reports that police plan to share more information at a press conference later in the day.
Copyright 2021 NPR. To see more, visit https://www.npr.org.


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Field hockey team defeats North Carolina to win NCAA title
For the first time in program history, the Princeton field hockey team won the NCAA Division I National Championship in a comeback 3-2 victory over No. 1-ranked North Carolina on Sunday in Norfolk, Va. In a battle between the top two teams in the nation, it took another resilient Princeton effort to best the six-time national champion Tar Heels.
"I'm so proud of the Tigers, they represent everything that's pure in intercollegiate athletics," Head Coach Kristen Holmes-Winn said. "They are incredible competitors on and off the field, and I'm so happy they have the opportunity to feel what it's like to be Number One."
In reaching the title, Princeton (21-1) faced 12 nationally ranked opponents, going 11-1 and beating five top-five programs. The Tigers also won their eighth consecutive Ivy League championship, earning their first outright crown since 2010 after going undefeated 7-0 in conference play for the fourth time in five years.
The Tigers' road to the Final Four began with the NCAA Play-In Game versus No. 13 Lafayette, dominating and winning 6-0. They traveled to Charlottesville, Va., for the opening rounds of the tournament, dropping No. 15 Drexel 5-0 before putting together a come-from-behind, 5-2 win over No. 7 Virginia to advance to the semifinals.
Against two-time reigning national champion No. 6 Maryland, it took an overtime penalty stroke from freshman Teresa Benvenuti to send the Tigers to their third national championship game in program history with a 3-2 victory.
After falling by margins of 1-0 and 2-1 in the 12th and 47th minutes, respectively, sophomore striker Allison Evans was able to tap in the tying goal in the 57th minute.
Despite going 2-0 this season in overtime matches, Princeton tirelessly worked to push the ball into the Tar Heel circle before the end of regulation and earn its first advantage of the game. In a nearly identical play from the semifinals, junior Michelle Cesan was tackled to the right of goal and the Tigers were awarded a penalty stroke in the 60th minute. Junior Amanda Bird went to the chalk mark and sailed the ball in to put Princeton ahead.
"To beat North Carolina full-strength is a huge challenge, but to do it accessing the depth on the bench the way we did is a product of our team's hard work and preparation," Holmes-Winn said. "We approached this game the same way we approached Maryland. This was our moment, our chance, our opportunity, and we had to seize every chance we got."
For more details, a box score and a video, visit the Department of Athletics website.


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Are the days of Da Vinci dead? Is it possible to, at once, be a world-class painter, engineer, scientist, and more?
"No way. Those times are long gone. Nothing was discovered then. Now the best you can do is pick your field and master it."
The devout specialist is fond of labeling the impetuous learner – Da Vinci and Ben Franklin being just two for- gotten examples — "jack of all trades, master of none". The chorus unites: In the modern world, it is he who specializes who survives and thrives. There is no place for Renaissance men or women. Starry-eyed amateurs.
Is it true? I don't think so. Here are the top five reasons why being a "jack of all trades", what I prefer to call a "generalist", is making a comeback:
5) "Jack of all trades, master of none" is an artificial pairing.
It is entirely possible to be a jack of all trades, master of many. How? Specialists overestimate the time needed to "master" a skill and confuse "master" with "perfect."
Generalists recognize that the 80/20 principle applies to skills: 20% of a language's vocabulary will enable you to communicate and understand at least 80%, 20% of a dance like tango (lead and footwork) separates the novice from the pro, 20% of the moves in a sport account for 80% of the scoring, etc. Is this settling for mediocre?
Not at all. Generalists take the condensed study up to, but not beyond, the point of rapidly diminishing returns. There is perhaps a 5% comprehension difference between the focused generalist who studies Japanese systematically for 2 years vs. the specialist who studies Japanese for 10 with the lack of urgency typical of those who claim that something "takes a lifetime to learn." Hogwash. Based on my experience and research, it is possible to become world- class in almost any skill within one year.
4) In a world of dogmatic specialists, it's often the generalist who ends up running the show.
Is the CEO a better accountant than the CFO or CPA? Was Steve Jobs a better programmer than top coders at Apple? No, but he had a broad range of skills and saw the unseen interconnectedness. As technology becomes a commodity with the democratization of information, it's the big-picture generalists who will predict, innovate, and rise to power fastest. There is a reason military "generals" are called such.
3) Boredom is failure.
In a first-world economy where we have the physical necessities covered with even low-class income, Maslow's hierarchy of needs drives us to need more for any measure of comparative "success." Lack of intellectual stimulation, not superlative material wealth, is what drives us to depression and emotional bankruptcy. Generalizing and experimenting prevents this, while over-specialization guarantees it.
2) Diversity of intellectual playgrounds breeds confidence instead of fear of the unknown.
It also breeds empathy with the broadest range of human conditions and appreciation of the broadest range of human accomplishments. The alternative is the defensive xenophobia and smugness uniquely common to those whose identities are defined by their job title or single skill, which they pursue out of obligation and not enjoyment.
1) It's more fun, in the most serious existential sense.
The jack of all trades maximizes his number of peak experiences in life and learns to enjoy the pursuit of excellence unrelated to material gain, all while finding the few things he is truly uniquely suited to dominate.
The specialist who imprisons himself in self-inflicted one-dimensionality — pursuing and impossible perfection — spends decades stagnant or making imperceptible incremental improvements while the curious generalist consistently measures improvement in quantum leaps. It is only the latter who enjoys the process of pursuing excellence.
Don't put on experiential blinders in the name of specializing. It's both unnecessary and crippling. Those who label you a "jack of all trades, master of none" are seldom satisfied with themselves.
Why take their advice?
Here is a description of the incredible Alfred Lee Loomis, a generalist of the highest order who changed the course of World War II with his private science experiments, here taken from the incredible portrait of his life, Tuxedo Park:
Loomis did not conform to the conventional measure of a great scientist. He was too complex to categorize — financier, philanthropist, society figure, physicist, inventor, amateur, dilettante — a contradiction in terms.
Be too complex to categorize.
Look far and wide. There are worlds to conquer.
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Thursday, October 22, 2009
Experimental Ricotta Meatballs Prove to be Paradoxically Delicious
I wanted to know what would happen if I put in a relatively large ratio of ricotta cheese. What happened was tasty, very tender, and fairly light meatballs. I feared the extra mixing required to incorporate the ricotta make the meatballs tough and rubbery. I'm happy to report it did not.
The cheese actually gave the meatballs a very nice texture, and ironically, this recipe could end up being a cure for the chronic over-mixers among us. A recipe that eliminates the problem of over mixing by using an ingredient that forces you to over mix it? Is that a paradox?
While you're googling "paradox," I'm going to finish off the last of these delicious meatballs that I served with the customary spaghetti. And, by customary I mean in America, since our Italian friends still refuse to admit how great these two things are together, and remain adamant about serving them at different courses. Hey, their loss! Enjoy.
1/2 onion, minced
2 tbsp olive oil
3 cloves garlic, minced
1 cup ricotta cheese
1/4 cup chopped Italian parsley
1 egg, beaten
1 1/2 tsp kosher salt (or 3/4 tsp table salt)
1/2 tsp freshly ground black pepper
cayenne to taste
1 pound ground beef (85% lean)
1/3 cup plain breadcrumb
1 (28-oz) jar prepared marinara sauce
1 cup water
54 comments:
Hey! Great idea to try ricotta in meatballs. I am going to give this a shot tonight, and try 95% lean ground turkey instead of beef. My Italian ex-girlfriend would go off on you though for pronouncing it "ri-coat-a." In Italian, it is "ri-kaht-a"
- October 22, 2009 at 7:15 PM
- Matthew said...
That's pretty nice. I usually mix up my meatball mixture with ground beef, a piece of diced bread, onions and egg yolks. Bake them until they're brown on the surfance and solid then throw it into hot tomato sauce.
Is it ok if I bake those meatballs since frying meatballs look like a hassle to me :D
And how does the Ricotta cheese enhance the meatballs? Don't we put cheese powder / grated cheese on tomato pasta anyway? I don't really get the low fat thing as well - October 22, 2009 at 8:24 PM
- Chef John said...
cheese on top, and lots of ricotta cheese in the meatball is a big diff. You can definitely bake them, but I used the pan since I was going to finish them in pan with the sauce anyway.
- October 22, 2009 at 8:27 PM
Hi Chef John, those look great! I will surely try these out cause I was planning on a Swedish style meatball & noodle dish for this weekend (my gut can't handle tomato sauces anymore--too much acid, and no more pizza for me). This could be a great change of pace for my usual meatballs I make for holiday dinner parties too. I never thought about ricotta.
So how would this blend with the ricotta go for the giant american meatball known as Meatloaf? Would it work in a large quantity or would it break down the cheese too much? Just curious.. Thanks Chef, 3 years watching you and you still rock! -Carl - October 22, 2009 at 8:50 PM
- Chef John said...
Thanks! Not sure about how it would translate to meatloaf. One of us will have to test that.
- October 22, 2009 at 9:12 PM
I will gladly accept the mission and be the one who tries it and would be happy to report back to you about the outcome. My only thought would be the ricotta would break with the oils from the meat in a 'loaf' having to cook for so long.
-Carl - October 22, 2009 at 9:16 PM
- Chef John said...
i would use a low oven, maybe 300 degrees F, to 155 internal temp
- October 22, 2009 at 9:33 PM
- Fresh Local and Best said...
This is very interesting! I'm glad to know that this was a success.
- October 22, 2009 at 9:41 PM
I didn't sent the email, but I'm pretty sure balls/spheres only have one surface. So you can't brown all surfaces, but you can brown the surface.
And now I'm going back into the corner, pointing out typos in the New York Times to my cat. - October 22, 2009 at 9:57 PM
- Birder said...
What a great use for ricotta!
No truth to me wanting to try making these with way less or no beef and more of all that other good stuff... - October 22, 2009 at 10:00 PM
Who said balls don't have sides ?? yes it does....it has the inside and the outside.
- October 23, 2009 at 10:21 AM
If it's shaped like a ball, brown the surface says it all.
CJ you come from NY so Is it a regional thing that reh-Coat-tah is pronounced Rik-COT-tah? - October 23, 2009 at 12:39 PM
I made these last night and they were quite good. The cayenne adds a little spark that you just don't get with other meatball recipes. Do you have the Pastene line of products out on the west coast? I like their 28oz can of spaghetti sauce and used that with this dish.
- October 24, 2009 at 8:04 AM
People are usually concerned about over mixing their meatloaf and meatballs?!?! I wish you had elaborated. What happens if you over mix? I have never heard of this concern.
- October 24, 2009 at 7:50 PM
- Chef John said...
if you overwork ground meat you can get a rubbery texture
- October 24, 2009 at 8:33 PM
- milkshake said...
The ricotta-empowered meatballs recipe will live long after the foamy 'molecular gastronomy' craze is swept into the dustbin of culinary history where it belongs.
Clemenza: "Now, come over here, kid, and learn something - You never know, you might have to cook for twenty guys someday." - October 25, 2009 at 7:45 AM
- Alisa@Foodista said...
I will have to remember not to over mix my meatballs. Thanks for the recipe Chef John!
- October 25, 2009 at 11:35 AM
I've also had gnocchi made with ricotta as well. It adds a lightness that you wouldn't expect. Very good....thanks for the recipe, I love your site!
- October 25, 2009 at 2:05 PM
There's nothing like leftover meatballs for a lazy Sunday meatball sandwich lunch!!!
- October 25, 2009 at 2:21 PM
Tried your recipe today; they were delicious! Thanks!
- October 25, 2009 at 5:40 PM
WoW! I love them. Started eating them before they got to the sauce. Did a beef and pork blend and it was yummy. Small, tender, flavorful. You done good, dude! Keep'em coming. Oh yeah, you make me laugh too.
- October 25, 2009 at 7:54 PM
- sbalcombe said...
We tried this recipe last night and used a tomato pesto sauce and it was AMAZING! i found the balls a bit easy to destroy when you were browning all "surfaces" but that probably was just because i made them all a bit too small and the pan was full from edge to edge!
We served them on spagetti with basil, and with fresh baked parm. & garlic crazy bread!
SO GOOD! :) thanks! - October 26, 2009 at 11:41 AM
I really wanted to try this recipe out, but I didnt have ricotta cheese. However I did have half a stick of low fat cream cheese. I used it as a replacement and it turned out lovely. I cant wait to taste the proper recipe now!
- October 26, 2009 at 5:19 PM
- JadedOne said...
I tried this recipe out tonight.. actually my husband did and I love it! The meatballs were very tender and I'd even suggest not adding so much ricotta. They were delicious despite that though!
I also made the marinara sauce from scratch ;D - October 26, 2009 at 10:28 PM
- Sassy said...
Just made meatballs. SOoo delicious!!! Thank u so much!!
- October 29, 2009 at 8:26 AM
I'm having a "dah" moment; did you mix the marinara sauce in with the meat mixture????
Bev - November 2, 2009 at 10:45 AM
- Chef John said...
no, the meatballs are just cooked in the sauce.
- November 2, 2009 at 11:32 AM
How do I activate the video for this recipe?
Bev - November 3, 2009 at 10:58 AM
- Chef John said...
just hit play, seems to be working fine for me
- November 3, 2009 at 11:45 AM
I don't see that option anywhere on the site . . . can you walk me through it?
Bev - November 3, 2009 at 12:21 PM
- Chef John said...
sorry I don't understand what u mean... after every post there is a video player screen and if you click on the arrow in the middle of the player it starts.
- November 3, 2009 at 12:24 PM
I think that's the problem; I'm not getting a video screen. Is there a way (that you know of) for that to appear when I launch your site?
Bev - November 3, 2009 at 12:36 PM
- Chef John said...
i'm not sure. Im not a good tech guy. Ask a friend who knows computers, its probably in your browser preferences. good luck!
- November 3, 2009 at 12:39 PM
- Marion said...
Tried the recipe: love, love, loved it!!!!!
I'm actually in Italy right now, and my Italian roommate really liked them too, although we left out the spaghetti. The Italians just don't do pasta for the main course.
A food wish from my side: I recently had some Farinata at a Pizzaria here, and absolutely loved it. Do you have a repipe for that? - November 5, 2009 at 10:31 AM
Hey Chef John,
I just figured out what the problem is; the videos are on You Tube and I was trying to look at them at work & You Tube is blocked. It works just fine on my home computer. Just thought I would pass this along in case it should happen to come up again.
Bev - November 5, 2009 at 10:54 AM
- Chef John said...
thanks! sorry i dont
- November 5, 2009 at 1:25 PM
Made this meatball recipe last night 4/26, WOW!!!! they were sooo tender really they were, and very flavorful, I didn't change one thing. I may have added too much black pepper(I was excited because I couldn't find it initially) But still, major hit!
- April 27, 2010 at 8:19 AM
Dear Chef John
I LOVE your recipes, but I'm afraid that the cheese you used for those meatballs is not true ricotta, since ricotta has a totally different consistency. I am really afraid you used some of those "Santa Lucia Galbani" stuff, which is quite toxic.
Anyway I have no doubt the meatballs came out delicious.
V. - April 29, 2010 at 6:12 PM
Dear Chef John
I LOVE your recipes, but I'm afraid that the cheese you used for those meatballs is not true ricotta, since ricotta has a totally different consistency. I am really afraid you used some of those "Santa Lucia Galbani" stuff, which is quite toxic.
Anyway I have no doubt the meatballs came out delicious.
V. - April 29, 2010 at 6:12 PM
Thank youuuu soooo muchhh..... LOVE IT
- October 19, 2010 at 12:22 PM
- Isabelle said...
Chef John, I adore your blog and have tried many of your recipes, and got people into your site! Now, I did the meatballs last night but they crumbled as I tried to brown them on each side! Is there a trick to this? How did you keep them together? My brother said that you have to pack them but I thought I had done so... Help!
- July 25, 2011 at 8:23 PM
- Shaz said...
Great recipe for meat balls the kidz loved them as well which is always a winner for me.
Thanks for sharing. - December 3, 2011 at 2:49 AM
- GabeNeo said...
Couple of things... I noticed when frying the balls they tend to become a bit flat on two sides anyhow so they end up having top and bottoms either way. I baked the second half since I did not intend to add sauce till later.
The other thing is the ricotta seems to not only soften the balls so they stay moist anyhow but they also tend to make the balls taste a bit more bland since it absorbs the spices up a bit like soy might. Anyhow I re did the second part adding more hotsauce/cayanne and breadcrumbs to make ... well yes that goofy cliche one (or more) a spicy meatballs.
PS- your way of posting videos is refreshingly simple and humorously educational at the same time... Great work Chef J. - January 29, 2012 at 10:27 PM
- Peregrine said...
Each year I gather the family and cook a meal for everybody and classic comfort food always works best.
This was "Skeddy and Meatballs" and used your recipe.
Thanks to you I was a hero.
BTW I find your recipes to be consistant, can I ask how many times you test them before publishing? - March 31, 2012 at 10:42 PM
- Peregrine said...
Each year I gather the family and cook a meal for everybody and classic comfort food always works best.
This was "Skeddy and Meatballs" and used your recipe.
Thanks to you I was a hero.
BTW I find yor recipes to be consistant, can I ask how many times you test them before publishing? - March 31, 2012 at 10:45 PM
- Chef John said...
Almost never test a recipe. I've cooked most of them for decades. :)
- April 1, 2012 at 1:50 AM
- Parker said...
I just made these meatballs and use them for a Swedish meatball recipe. No kidding, probably the best meatballs I've ever tasted. Wow they are good!
- April 11, 2012 at 11:48 PM
hi chef john, I've made a ton of your recipes and had a lot of success - thank you for helping me become a better cook!! My boyfriend and belly appreciate it. This recipe was the first one that did not work for me at all! they tasted great, but i could NOT get the meatballs to hold together; as soon as i put them in the pan to brown on all "sides" they just fell apart once I tried to turn them. I ended up transferring into a baking dish and baking at 350 for 20 min. They were still so delicious I'm not discouraged and want to try again, but why any idea on why didn't hold together? I even used 85% lean meat (I'm a habitual as-lean-as-i-can-get purchaser).
- April 23, 2012 at 8:05 PM
- Chef John said...
sorry, not sure!
- April 23, 2012 at 10:53 PM
- Kristiina said...
Would you recommend draining the ricotta first or can you use it as is?
Thanks! Looks so good - June 24, 2012 at 1:17 AM
- Kristiina said...
Would you recommend draining the ricotta first or can you use it as is?
Thanks! Looks delicious! - June 24, 2012 at 1:18 AM
- Chef John said...
If it seems watery, you can but not a big deal either way. Enjoy!
- June 24, 2012 at 9:25 AM
No parm? INCONCEIVABLE!
- October 20, 2012 at 12:06 PM
- gail said...
If I had a restaurant, people would be lining up at the door for these! These were by far, the best meatballs I've ever tasted. This will be another Chef John recipe to go into my permanent file. Thank you!
- October 4, 2019 at 9:08 AM


text:
Translation of the Serpitz chapter from
Pinkas Hakehillot Lita
Written by Josef Rosin
Published by Yad Vashem
Published in Jerusalem, 1996
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(Page 447)
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A small village in the Telsiai district, a km from Varniai. A Jew, named David Kaklaner, lived there.
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A Message from the Director
First off, let me thank you for taking the time to look at the School of Theatre & Dance at the University of Montana. I am all too aware of the many different and difficult choices with which students are faced when choosing a school as well as an area of study. In today's climate, the arts are often overlooked as viable career paths--but in reality, the arts are more vibrant and integral to society than ever before. The skills and training you will acquire in the arts will prepare you for life in a way you may not have even yet realized. Today's job market requires creativity, problem solving, communication, teamwork, and confidence. Today's world requires commitment, passion, and a depth of understanding that the digital age often overlooks. Today's society needs individuals who know how to say what cannot be said. The arts teach these skills. Theatre and dance require these skills. Studying at the University of Montana, you will learn that our program embraces the ideals of creating competent, talented artists who can affect positive change in our world. To quote Henry David Thoreau, "Go confidently in the direction of your dreams. Live the life you have imagined." We are ready to help you in your journey.
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text:
Now to the Winter Olympics in Sochi, where American snowboarder Shaun White attempted a three-peat today. He was trying to be the first three-time gold medal winner in the half-pipe competition; actually, the first American man to win three consecutive golds in any Winter Olympic event. And NPR's Robert Smith watched the action today and joins us now from outside the half-pipe venue. Robert, how did things turn out for Shaun White?
ROBERT SMITH, BYLINE: Well, at first it was set up exactly the way he wanted it. So he got the best score in the preliminary runs, and so that means he was going to go last in the final. And that's perfect, right? You can see everyone else's tricks, then you can do what you want to do. And during his first run, Shaun White had the biggest air of the night. He was looking great.
And then he sort of caught an edge and sat down a bit on the snow, and lost some speed. And then he had a sort of brutal hit of his snowboard on the edge of the halfpipe, and it was a sort of disaster of a run. And he was in 11th place.
Now, they get a second run. And everyone in the crowd was like, OK, Shaun White - like, he can pull this out. But what he didn't count on was a man from Switzerland - he was born in Russia; his name is Iouri Podladtchikov. And in fact, everyone calls him "I-Pod." And I-Pod - this is his official nickname; he goes by this - I-Pod comes down in his run and does the most amazing trick. And at that point, Shaun White had no chance whatsoever. He did a pretty good second run, but he got fourth place.
SIEGEL: Fourth place for the man they call - or used to call "The Flying Tomato." Does that still hold, now that he's had a haircut?
SMITH: No. He does not call himself The Flying Tomato anymore. He calls himself, basically, an international businessman. I mean, this guy has sponsorships. He has a band. He has a documentary. He has an entire international business that is built on himself succeeding. And so there was a lot more pressure than just Olympic pressure on him today. This is his entire business enterprise at risk.
And some people would say, like, that's the kind of pressure that got to him because, remember, he's in his head, already planning on whatever run he's doing appearing on posters and YouTube, and being his calling card for the next four years. But that did not happen. And in fact, what's going to come out of this Olympics are some new stars.
SIEGEL: Well, who were the winners of the competition today?
SMITH: All right. Well, let's talk about I-Pod, OK? I-Pod threw something called a YOLO, which, of course, stands for you only live once. Now, a YOLO is a cab double-cork 1440. It is an amazing trick. And that's what he did coming down. He got the highest score. The crowd went wild. They knew immediately. He knew immediately - he threw his snowboard; he jumped up and down; he put his face into the camera. I mean, I-Pod knew that there is no way - not even Shaun White could beat him with this trick.
SIEGEL: So I-Pod is a star. Did he win the gold?
SMITH: He won the gold. Both silver and bronze were taken by Japan. So you heard me correctly here. The United States did not medal in snowboard halfpipe, a sport in which they dominate. The bronze medal went to Taku Hiraoka. He's 18 years old. And the silver medal went to Ayumu Hirano, and he is 15 years old. And a lot of people say he is the next Shaun White - so talented, so young, an amazing young man. He's only 5-1, but he does the most amazing tricks, and so clean, so technical at his age. He was the youngest medalist at the X Games. And now, he's a 15-year-old silver medalist at the Olympics.
SIEGEL: And Shaun White, of course, very publicly decided not to compete in the slopestyle. So today is it for him? This is the end of his Sochi games?
SMITH: Yes. This is it for him. I mean, this was the only event that he decided to compete in, and he was comfortable with that. Earlier today, he talked to reporters, and he said, yeah, you know, I needed the extra practice. I needed to get familiar with this course. And I am happy that I risked everything on this because this is the medal that's important to me - the third gold medal. And of course, he didn't make it; fourth place.
SIEGEL: That's NPR's Robert Smith at the Winter Olympics in Sochi. Robert, thanks and YOLO.
SMITH: You got it. Thanks.
(SOUNDBITE OF MUSIC) Transcript provided by NPR, Copyright NPR.


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text:
T-Shirt Cookie Cutter
T-Shirt Cookie Cutter
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These functions let you read and manipulate ID3 tags. ID3 tags are used in MP3 files to store title of the song, as well as information about the artist, album, genre, year and track number.
Since version 0.2 it is also possible to extract text frames from ID3 v2.2+ tags.


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Hawaii - Ookala
Sales Tax Calculator of Ookala for 2015
Calculation of the general sales taxes of the city Ookala, Hawaii for 2015
How 2015 Sales taxes are calculated in Ookala
The Ookala, Hawaii, general sales tax rate is 4%. The sales tax rate is always 4%
Every 2015 combined rates mentioned above are the results of Hawaii state rate (4%). There is no county sale tax for Ookala, Hawaii. There is no city sale tax for Ookala. There is no special rate for Ookala.
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