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The Daily Word in bitcoins, bugs and brain tumors.

Russia is becoming a real problem.

Who won at the 2014 Academy Awards? Did Devin O’Leary guess right?

Sleep and longevity are closely linked.

A baby’s brain tumor had teeth.

You should eat more bugs.

Iranian law allows for creative sentencing.

How’s that bitcoin thing working for you?

Watch a cute panda cub play with a ball.

Try this new deep-fried confection.

Springsteen does Lorde.

Pecans like this weather, at least.

Texting while driving is now illegal in New Mexico.

Rio Rancho votes tomorrow.

What’s happening today?

Happy birthday, James Doohan.

V.22 No.32 | 8/8/2013

Flash in the Pan

Carrots and Garlic, Summer and Winter

Ari LeVaux on the simple delights of two common vegetables.

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V.22 No.30 | 7/25/2013
Create your own “Margaritaville” with the refreshing, tasty scallop ceviche margarita from Prarie Star.
Eric Williams ericwphoto.com

Summer Dining

Cooling Down the Kitchen

Two recipes from Chef Chris Olsen

Prairie Star’s executive chef Chris Olsen shares two refreshing recipes.

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V.22 No.17 | 4/25/2013
Pictoscribe-Home Again (CC BY-NC-ND 2.0)

Feature

Gardening at Night

An ode to the growing season

Brendan Doherty waxes poetic agout the growing season, seed catalogs and Italian kale and shares a recipe for colcannon.

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V.21 No.26 | 6/28/2012
Hale and hearty kale
Joyosity / CC by 2.0

Food for Thought

Kids and Kale Chips

Scientifically proven not to make them go, “Eeeeew.”

Kale is succeeding where spinach and other green things have consistently failed: getting swallowed by children. The key is to bake the kale into crispy chips. In a series of taste tests conducted in Montana, it was determined that kids will eagerly turn their mouths green with extra helpings.

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Food

Scapes on a train

Scapes on the plain
Ari LeVaux
Scapes on the plain

No, not snakes on a plane. Scapes on a train—or more specifically, garlic stalks stir-fried with pork and oyster sauce in the dining car of a Chinese train bound for Ulaanbaatar, Mongolia. In this week’s Food Section, globetrotting food critic Ari LeVaux talks about the pulse-quickening moment he first encountered garlic flowers and stalks—collectively called scapes. Scapes are in season right now, and preparing them at home is inexpensive and easy. (Unlike some of the other international train rides Ari has taken.)

V.21 No.23 | 6/7/2012

Food for Thought

Great Scapes

The loveliness of garlic flowers

The first time I ate garlic flowers was for breakfast on a train from Beijing to Ulaanbaatar, Mongolia. The dining car didn't have a menu: You just sat down and they brought you food. A server delivered a plate of stir-fried chopped green things with pork and oyster sauce, along with a bowl of rice. It was years before that I realized that the pencil-thick green things were pieces of garlic flowers and flower stalks, collectively known as scapes.

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Food

Hollandaise for dummies

Saucy!
JO-H / CC BY 2.0
Saucy!

The chickens are laying again, the greens and onions are up, and the days are getting longer: Brunch season is here. I've been practicing a simple dish of poached eggs served on a bed of spinach and asparagus, garnished with crispy pieces of salt pork or bacon. Sometimes I drench the whole business in a blanket of hollandaise sauce. Or more often, it’s a blanket of failed hollandaise that I resurrect to perfection with mayonnaise and a microwave. Read all about it in this week’s Food section.

V.21 No.20 | 5/17/2012
Saucy!
JO-H / CC BY 2.0

Food for Thought

Brunching With the Benedicts

Or, hollandaise for dummies

The chickens are laying again, the greens and onions are up, and the days are getting longer: Brunch season is here. I've been practicing a simple dish of poached eggs served on a bed of spinach and asparagus, garnished with crispy pieces of salt pork or bacon. Sometimes I drench the whole business in a blanket of hollandaise sauce. Or more often, it’s a blanket of failed hollandaise that I resurrect to perfection with mayonnaise and a microwave.

[ more >> ] [ permalink ]

Food

Grind your own damn burger

Fixin’ to grind your own hamburger?
Ari LeVaux
Fixin’ to grind your own hamburger?

Even if the weather’s not up for it tonight, you can plan on a dandy weekend for grilling burgers by fridge-defrosting a few of the neglected hunks of meat from the back of your freezer. In this week’s Food section, Ari LeVaux shares his tips on turning top round, sirloin steaks or whatever meaticles you’ve got on hand into awesome homemade patties.

V.21 No.17 | 4/26/2012
Fixin’ to grind your own hamburger?
Ari LeVaux

Food for Thought

Ground and Browned

Burgers from scratch

Now seems like a good time to point out how easy it is to grind your own burger in the food processor. Grill season is starting, pink slime is everywhere and, for once, wouldn't it be nice to have a burger that isn't basically mystery meat? While most households don't have meat grinders, your old La Machine or Cuisinart can get it done like a champ.

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