LECTURE The Kids Are All Right Back in April, the Federal Communications Commission (FCC) issued a report on the possibility of regulating television violence that might be seen by children. Though they were unable to define what constitutes violence, they did suggest that it can be regulated constitutionally. Now, as we await the FCC’s next … Read more
Occasionally, I’ll give my creative writing students an exercise that goes something like this: take a candelabra, a piece of fishing wire, a map, a casual lie that can’t be taken back, and come up with a story. It must contain all of these elements, but beyond that the world of fiction is open to … Read more
After noticing my previous post, someone asked me how a Guido could afford an M3. Well there is a difference between common Guidos (also known as Larrys) and Gold Chain Guidos. Guidos work in the chain store, Gold Chain Guidos own multiple chain stores (likely through some Ponzi scheme.) An automotive badge frequently accessorized with … Read more
To know thyself. . . .no less a mind than Socrates said it’s important. And I agree. For example, I’m a food writer but I am not Ruth Reichl or Calvin Trillin. Culinary trends don’t rise and fall with my whims. And I’ve come to terms with this. OK, I’m working on coming to terms … Read more
First of all, a hat tip to PiPress columnist Charlie Walters, who wrote the other day that Trenton was going to the Mavs, a rumor that, citing Shooter’s “spotty” reputation on such tidbits, I belittled. Second, I don’t like the deal. Greg Buckner is about two inches shorter and three years older than Hassell, which, … Read more
Darn! Shiraz Fireroasted Cuisine offers a terrific deal on Mondays and Tuesdays: order two entrees, and get a bottle of South African Mazulu Shiraz on the house. But I can’t persuade my wife to go there with me because they don’t have any vegetarian or seafood entrées — just beef, lamb and chicken. Best bests … Read more
It was the Wolves media day this afternoon and this exchange with Randy Foye was probably the most interesting conversation I had. Who is the leader of this team? I asked Foye, point blank. “I’ll take it,” Foye said instantly. “I am the leader. There is pressure in that but I like it. I don’t … Read more
My Sausage Sister & Me was founded by the Gasper sisters. It was their intent to make plump, juicy, flavorful sausages with some surprising and memorable twists in taste. To date, they have Italian, Asian, Southwest, and one they call Minnesota Nice with pork, wild rice, grated carrot, onion and seasonings. INGREDIENTS 2 packages Sausage … Read more
Ingredients 1 fryer chicken, cut into 8 pieces 10 guajillo chiles, stems removed 2 chipotle chiles, stems removed 1/2 yellow onion, rough chopped 4 tablespoons garlic, minced 2 tablespoons oregano, dry 2 tablespoons cumin, ground 2 tablespoons kosher salt 2 tablespoons black pepper, course ground Method Heat saute pan and toast chiles until they … Read more
This recipe comes from an area just outside of Benevento. Pasta is typically the “primo piatto” (first course) served, but because this recipe includes lamb it can be used as first and second courses. Suggested wine pairing: Taurasi or Aglianico del Vulture Ingredients: 1 3/4 pounds lamb, deboned 4 eggs 1/2 cup (50 grams) … Read more