Monthly Archives: February 2012

Chicken Stifado and YaYa's Potatoes

This is a great little stewed chicken recipe that is chock full of Mediterranean flavors – while great on its own, it’s absolutely fabulous paired with some lemon roasted potatoes. It’s a good choice any time of the year, but really hits a spot on a cold winter night.

Chicken Stifado and YaYa's Potatoes

Greek Chicken Stifado
recipe courtesy CDKitchen

1 tablespoon olive oil
1 chicken, cut into pieces
1 pinch salt and pepper
1 onion, slivered
2 sweet red peppers, slivered
2 cloves garlic, slivered
1 can stewed tomatoes
1/2 cup Kalamata or other black olives
1/3 cup dried currants
1 tablespoon lemon juice
1 teaspoon dried oregano
1 teaspoon mint

1/3 cup minced fresh parsley
2 tablespoons grated lemon rind
2 tablespoons minced fresh dill
3 cloves garlic, minced

Combine parsley, lemon rind, dill and garlic, cover and refrigerate for up to 3 hours.

In large skillet, heat oil over medium-high heat. Cook chicken, in batches, for about 5 minutes or until browned. Arrange, skin side up, in 13 * 9 inch baking dish, sprinkle with salt and pepper, set aside.

Pour off all but 1 Tbsp drippings from skillet. Cook onion, red peppers and garlic over medium heat for 5 minutes or until softened. Spoon over chicken. To skillet, add tomatoes, olives, currants, capers, lemon juice, oregano and mint, bring to boil.

Reduce heat and simmer, stirring occasional, for 15 minutes or until thickened, then pour over chicken. Bake, uncovered, in 350 F oven for 50 to 55 minutes or until juices run clear when chicken is pierced. Sprinkle with Gremolata.

YaYa’s Potatoes
recipe from Buff Chickpea blog

2 pounds potatoes, peeled & cut into large chunks
2 onions, sliced
2 tablespoons olive oil
1/3 cup vegetable broth
1 teaspoon oregano
3 garlic cloves, minced or grated
2 lemons, zested & juiced
Dried Parsley
Sea salt & pepper
Paprika powder

Preheat oven to 400 degrees.

Place the cut up potatoes and onions in a 9 x 13-inch baking dish (I forgot about the onions, which is why I added them after everything was mixed in the above picture). Set aside while you make the lemon dressing.

In a medium bowl, combine lemon juice, zest, broth, oregano, garlic, and a little salt and pepper. Whisk in olive oil, in a slow steady stream. Pour the dressing over the potatoes and onions, and give everything a good toss.

Sprinkle with additional salt (for crunch), paprika (for color), and parsley (for presentation), and put into your preheated oven.

Bake for 30 minutes, give the potatoes a toss, then bake for an additional 45-50 minutes, tossing every 20 minutes or so.

Congress members have funds invested in BP stock

The Independent (London, England) June 18, 2010 | David Usborne When members of Congress take the cane to BP they might want to slip some hefty padding down their own trousers. A glimpse at the assets of the assorted senators and representatives directly involved in the hearings about the oil spill uncovers something not irrelevant – many are big holders of BP stock.

Fred Upton, the top Republican on the Energy and Environment Subcommittee, has nearly $100,000 (67,500) invested in BP. Put them altogether and those leading the Deepwater Horizon inquiries own $14.5m in oil and gas industry stock, of which at least $400,000, though probably much more, is accounted for by shares in the three main companies tied to the spill – BP, Transocean and Anadarko Petroleum. go to web site bp stock price

Once a year members of Congress are obliged to reveal all of their financial holdings but can do so by pointing to wide ranges of valuations. No specific numbers are required. The day for detailing their personal fortunes fell this week and the Washington Post was first to see who among those now excoriating the industry have been happily profiting from it. go to web site bp stock price

At the end of last year, Senator John Kerry, who sits on the Senate Commerce Committee, had assets totalling at least $6m in a dozen oil concerns, including BP and Royal Dutch Shell. The family trusts of his wife, Teresa Heinz Kerry, had up to $750,000 of BP stock. The House Republican leader, John Boehner, held BP stock worth $50,000, the paper found.

A spokeswoman for Senator Kerry said his holdings presented no conflict of interest. “Senator Kerry has been the Senate’s best environmental champion for more than 25 years,” she said.

David Usborne

What a Week!

Crazy, crazy week that has kept me from posting because I’ve been up to my eyeballs in the crisis-of-the-day. From my netbook revolting on me (and subsequent transfer, as we speak, of irreplacable files to a new computer) to my stove almost killing someone (and the subsequent replacement, delivery and installation of all new appliances), to a full of medical appointments past week, I’ve barely been able to sleep let alone blog. Stay tuned in the next few days for new posts along with extra ones to make up for the ones I missed. Thanks for understanding. 🙂


US Fed News Service, Including US State News December 22, 2011 HOUSTON, Dec. 19 — The University of Texas System of MD Anderson Cancer Center issued the following news release:

Jan. 4 A Conversation With a Living Legend(R) in Dallas Supports Cancer Research, Patient Care The 22nd annual A Conversation With a Living Legend(R) , in Dallas, benefiting The University of Texas MD Anderson Cancer Center, showcases Sir Richard Branson, founder of Virgin Group, in an interview with broadcast journalist Miles O’Brien. Supported by Dallas-Fort Worth area business and community leaders, the luncheon, 11:45 a.m.-1:30 p.m. Jan. 4 at the Hilton Anatole, benefits research and patient care initiatives at The University of Texas MD Anderson Cancer Center.

Andrews Distributing Company and AT&T are this year’s event underwriters. Co-chairs are Stephanie and Hunter Hunt. Ana and Don Carty are honorary chairs.

One of the world’s most recognized and respected brands, Virgin encompasses air and rail travel, leisure and hospitality, telecommunications, media, health and wellness, space tourism and clean energy through more than 400 branded companies in 29 countries with branded revenues of $21 billion. The Virgin family of airlines includes Virgin America, Virgin Atlantic, Virgin Australia and Virgin Blue.

Branson founded Virgin at age 20 as a mail order record retailer and later expanded it into a record shop and recording studio. Virgin Music became one of the top six record companies in the world. here md anderson cancer center

In 1986, Branson crossed the Atlantic Ocean in a boat in the fastest recorded time ever. The next year his Virgin Atlantic Flyer was the first hot air balloon to cross the Atlantic Ocean.

Branson realized his dream of opening the world’s first commercial space tourism business with the launch of Virgin Galactic, designed to take passengers to suborbital space.

In 1999, Branson was knighted for “services to entrepreneurship.” In 2004, he launched Virgin Unite to tackle tough challenges facing the world. In 2007, he joined Nelson Mandela, Graca Machel and Desmond Tutu to form The Elders, a group that seeks sustainable solutions to global humanitarian issues. In 2010, he launched the Carbon War Room to advance climate change efforts. He recently formed Ocean Elders with Ted Turner and others to promote ocean conservation, protect the ocean’s habitat and wildlife and preserve its ecosystems and species biodiversity. see here md anderson cancer center

Branson is the author of “Losing My Virginity: How I’ve Survived, Had Fun and Made a Fortune Doing Business My Way,” (Crown Business, 1998) “Screw It, Let’s Do It: Lessons in Life” (Virgin Books, 2006) and “Business Stripped Bare: Adventures of a Global Entrepreneur” (Virgin Books, 2008). His latest book is “Screw Business as Usual” (Portfolio/Penguin Group USA, December 2011).

Miles O’Brien is a 30-year broadcast news veteran whose career reflects a lifelong passion for aviation, space, science and technology. Based in Washington, D.

C., O’Brien is science correspondent for “PBS NewsHour.” He has produced several documentaries for PBS programs “Frontline” and “Blueprint America.” He is chief correspondent for the National Science Foundation series “Science Nation” and the Discovery Science Channel series “Innovation Nation.” O’Brien also is managing editor and a founder of a series of shuttle launch webcasts hosted at www.

He worked as a CNN correspondent, anchor and producer based in Atlanta and New York for more than 16 years. In February 2003, he led the network’s coverage of the Space Shuttle Columbia loss.

A third generation general aviation pilot, O’Brien is the owner of a small single-engine airplane and frequently flies himself to and from assignments.

Since its inception in 1990, A Conversation With a Living Legend in Dallas has raised more than $10.5 million. With every $1 million the event raises,

February 2011 Roundup

In savory recipes, Baked Farro Risotto from 101 Cookbooks, Tonkatsu (Japanese Crumbed Pork Cutlet) from 3 Hungry Tummies, Crock Pot Asian Turkey Soup from 400 Calories or Less, Grandma Jane’s Home Style Gravy from A Moderate Life, Shrimp Fried Rice from Adventures in Crockpot Cooking, Chicken Tortilla Soup from Alosha’s Kitchen, Sichuan Wontons from Appetite for China, Apple and Cheddar Risotto from Belm Blog, New Mexican Green Chile and Pinto Bean Enchiladas from Beyond Rice and Tofu, Knorr Spinach Dip from Big Flavors from a Tiny Kitchen, Blue Cheese Grits from Bloghungry, Pam Anderson’s Perfect One Dish Chicken Pot Pie from Bon Appetit Hon, Italian Meatball and Kale Soup from Bran Appetit, Hearty Meatball Soup and Turkey Meatballs from Budget Bytes, Chicken Parm Eggplant Stacks from Cake, Batter & Bowl, Katsu Chicken from Cassie’s Ruminations, Simple Creamy Chicken and Vegetable Soup from Christine’s Kitchen Chronicles, Greek 7 Layer Dip and Creamy Cabbage and Double Smoked Bacon Soup from Closet Cooking, Wiener Schnitzel from Cook Au Vin, Focaccia with Caramelized Onion, Tomato and Rosemary from Cookin’ Canuck, Steak with Wild Mushroom Barley Risotto from Cooking Books, Yangnyeom Tongdak (Korean Fried Chicken) from Cooking Gallery, Lighthouse Lasagna from Cooking This and That, Creamed Spinach with Shallots and Bacon from Cooking Tip of the Day, Baked Chicken Samosas and Creamy Spaghetti Dinner from Curry and Comfort, Mini Pizza Burgers from Debbi Does Dinner…Healthy & Low Calorie, Asian Chicken Salad from Dianasaur Dishes, Homemade Ranch Dip from Eden’s Eats, Chettinadu Style Mushroom Biryani from Escapades, Cider Syrup Bacon and Beer Cheese Fondue Dip from Hounds in the Kitchen, Pizza Stuffed Potatoes from How Sweet It Is, Chicken Tikka Masala from iFlipForFood, Slow-Roasted Pork Belly from Kalofagas – Greek Food and Beyond, Crab-Filled Crescent Wontons from Krista’s Kitchen, Avocado Chile Sauce and Dip from Patio Daddio BBQ, Roasted Garlic and Balsamic Dipping Oil from Perry’s Plate, Zesty Seafood Chowder from Plating Up, Sunny-Side-Up Eggs on Mustard-Creamed Spinach with Crispy Crumbs from Taking on Magazines One Recipe at a Time, Cherry Tomatoes in Chicken Curry from The Artist Chef, Sweet Potato Hash with Bacon and Spicy Hollandaise from The Bacon Show, Almond Trout from The Culinary Cellar, and Bacon and Beer Carbonara and Pesto Grilled Cheese Sandwich from The Family Kitchen.

In sweet recipes, Limoncello and Meyer Lemon Cupcakes from 52 Kitchen Adventures, Easy Noodle Kugel from A Chow Life, Sugar Free Key Lime Cheesecake from A Messy Kitchen, Red Velvet Black and White Cookies from AJ’s Cooking Secrets, Salted Caramel Ice Cream from Arctic Garden Studio, Salty Sweet Caramel Nut Bars from Best Friends Baking, S’More Cheesecake from Brenda’s Canadian Kitchen, Banana Bread Pudding from BundaCorner, Nutella Strawberry Pancakes from Cake, Batter and Bowl, Birthday Cake Bark from Candy Addict, S’Mores Pops from Confessions of a City Eater, Kahlua Chocolate Chocolate Chip Bundt Cake from Confessions of a Tart, Almond Streusel-Cherry Cheesecake Bars from Cooking Tip of the Day, Pocket Apple Pie from Cosy Bake, Danish Cheese Pockets from Family & Food & Other Things, Maple Bacon Cheddar Scones from Lighter and Local, Salted Caramels from My German Kitchen…in the Rockies, Big, Fat, Chewy Chocolate Chip Cookies from Sing For Your Supper, Legacy Apple Cake with Brown Sugar Frosting from The Cookbook Junkie, Buttermilk Syrup, Salted Chocolate and Caramel Tart and Chocolate Chip Clementine Spice Muffins from The Family Kitchen, and Raspberry Souffle with Hidden Chocolate Truffle from The Sweet Spot.

Farm Fresh and Local Produce 7/16/2011

Not too many pictures from this farmers market Saturday, I’m afraid to say. I believe it was because it was my first full day at home after Dodd, and I was still trying to get used to taking pictures from a wheelchair, thus many less good ones came out. Definitely a milestone day, nonetheless.



Pepper Plants

Various Summer Squash


US Fed News Service, Including US State News August 7, 2008 Southwest Minnesota State University issued the following news release:

An open house for the new Regional Event Center on the campus of Southwest Minnesota State University will be held on Friday, Aug. 22 from 5-6:30 p.m.

The event will include a Mustang Booster Club and M-Club (Marshall High School) kickoff picnic.

A brief ribbon-cutting ceremony will be held at 6:10 p.m. on the field. web site marshall high school

“It’s an opportunity for people in the region to come and take a look at the new facility,” said Sara Granheim, Athletic Development Director and one of the event organizers. “There has been a lot of interest in the Regional Event Center since construction started – people have driven by and watched its progress – and this is a way for the community to see the finished product.” SMSU personnel will be stationed around the facility to answer any questions, said Granheim. marshall high school

The Regional Event Center will be home to SMSU and Marshall High School football and soccer teams, and will also host any number of events such as concerts, speakers, marching band competitions, etc.

A Young Mustangs Football Clinic for those in grades K-6 will be held from 4-5 p.m. on the Regional Event Center field, followed by the Mustang Booster Club and M-Club picnic in the concourse area.

Cost if the picnic is $5. It is free to Mustang Booster Club members.

The Mustang intrasquad scrimmage will be held from 6:30-8 p.m., followed by an autograph session with the players in the concourse area. A team picture will be given to fans for signing, and Granheim said Mustang fans may also bring other items for players to sign – t-shirts, balls, etc.

The SMSU Star of Minnesota Marching Band and the Marshall High School Marching Band will also play.

The open house is part of a full day of activities at the Regional Event Center. A ribbon-cutting ceremony for the SMSU community will be held at 9:30 a.m., followed by the SMSU convocation for incoming freshmen.

The evening concludes with a Kory & the Fireflies concert for SMSU students in the Regional Event Center plaza.Contact: Jim Tate, 800/642-0684,

Jim Tate, 800/642-0684,

January 2011 Roundup

In savory dishes, Cheeseburger Dip from A Hamburger Today, Bolivian Peanut Soup from A Life Journey Together, Stilton, Apple and Leek Tart and Turkey Meat Loaf Burgers with Cranberry Sauce and White Cheddar from A Spoonful of Thyme, Welsh Rarebit Risotto from Allotment 2 Kitchen, Ravioli Stuffed with Ragu alla Bolognese from Almond Corner, Hamburger Stroganoff Skillet Dinner from Always in the Kitchen, Cauliflower Vegetable Chowder and Homemade Whole Wheat Tortillas from Angie’s Healthy Living Blog, No-Knead Tomato Focaccia from Anna’s Table, Mom’s Goulash from Annie’s Eats, Creamy Leek Soup from Another Pint Please, Cheddar-Dill Scones from Authentic Suburban Gourmet, Brie Muffins from bake4me, Garlic Rolls and Loaded Baked Potato Dip from Baked Bree, Eggplant Pie from Bakery Bookery, Simple Delicious Mulligatawny Soup from Bakingdom, Baked Buffalo Chicken Wings from Big, Bold, Beautiful Food, French Onion Soup Dumplings from Bite Me New England, Crock Pot Pulled Pork Sandwiches and Lazy Girl’s Cole Slaw from Boulder Locavore, Spinach Lasagna Roll Ups from Budget Bytes, Sauced Mini Meatloaves from Butter My Kitchen, Indian Saag Naanburgers from Cake, Batter and Bowl, Creamy Meatball Minestrone Stew from Cassie Craves, Creamy Tomato Basil Soup from Chez Cayenne, Stovetop Mac and Cheese from Christine’s Kitchen Chronicles, Souvlaki Chicken Salad Sandwich with Roasted Red Peppers and Feta from Closet Cooking, Easy Moroccan Lamb Shank Tagine with Ras el Hanout and Apricots from Cook Sister, Italian Chicken Sausage & Cannellini Bean Stew from CookinFanatic, Pulled Pork with Caramelized Onions from Cooking in Stilettos, Spicy Roasted Carrots from CookTeen, Roast Beef & Corn Tamale Ribbon Pie and Beer Dips from Drick’s Rambling Cafe, Butter Poached Buffalo Wings Crispified from EatnListen, Do It Yourself Tortillas from Forkful of News, Creamy Chicken and Brie Soup and 20 Minute Roasted Tomato Pasta from How Sweet It Is, Chicken Cutlets with Romesco and Prosciutto Cracklins from JBug’s Kitchen Antics, Baked Penne with Chicken, Broccoli, and Smoked Mozzarella from KitchenCafe, Sopa de Ajo from Kitchenist, Cobb Salad in a Wrap from La Bella Vita, Sweet Potato Nacho Fries from Lauren’s Latest, Smoked Salmon and Potato Cakes from Madame Monaco’s Moreish Menus and Morsels, Russian Potato Salad from Mango & Tomato, Pasta Primavera from My Bizzy Kitchen, Smothered Cowboy Salisbury Steaks from One Lovely Life, Crock Pot Greek Style Beef Stew from One Perfect Bite, Plank-Roasted Salmon with Rosemary-Mustard Vinaigrette from Plating Up, Spaghetti with Mozzarella Stuffed Meatballs, 5 Minute Pesto Chicken Noodle Soup, Healthy and Easy Chicken Lettuce Wraps and Bacon and Egg Cups with Leek and Gruyere Cheese from The Family Kitchen, Chinese No Clay Pot Chicken Casserole from The Kitchn, Southwestern Potato Nachos from The Sweets Life, and Lemon Pepper Panko Crusted Chicken from The Tiny Skillet.

In sweet dishes, Banana Muscovado Oatmeal from 80 Breakfasts, Spiced Yogurt Waffles with Toasted Pecan Maple Syrup from A Whisk and a Spoon, Banana Split Bread from Adventures in Contesting, Banana Bread Pudding from Anecdotes and Apple Cores, Bacon & Brown Sugar Stuffed French Toast from Cooking During Stolen Moments, Apple Cider Bread Pudding and Samosas Scones from Baking Bites, Cinnamon Roll Pancakes from Baking Serendipity, Monkey Bread Muffins from Better Than Burgers, Midwinter Morning’s Dreamsicle (Blood Orange Smoothie) from BitterSweet, Effortless Coconut Custard Pie from Bless Us O Lord, Lime in the Coconut Frosted Cheesecake Bars from Brenda’s Canadian Kitchen, Amaretto Apple Streusel Muffins from ButterYum, Fresh Blueberry Crepes from Cooking Dunkin Style, Blueberry Breakfast Pies with Lemon Cream Cheese Dip from Lauren’s Latest, Christmas Stained Glass Jello from Quinn’s Baking Diary, Rum Banana Cake from Random Cuisine, Sunflower Seed Butter, Honey, Oat & Dried Cherry Rice Crispy Treats and Strawberry Nutella Bleeding Heart Panini from The Family Kitchen, Almond Gelato from The Frozen Fix, and Samoa Bars from You’re Gonna Bake It, After All.

Chicken Fried Steak with Cream Gravy

This dish is one of my all time comfort food favorites, great for any part of the day. I like to make this dish in winter, when I’m looking for more stick-to-your-bones types of fare rather than something light. The drippings are what makes the gravy, so don’t skimp.

Chicken Fried Steak

Chicken Fried Steak with Cream Gravy
recipe courtesy

oil or shortening
6-8 tenderized beef cutlets (round or cube steak)
3-4 cups seasoned flour
3 eggs
2 cups milk

1/4 cup flour
salt and pepper
4 cups milk
1-2 tablespoon dripping, included the cooked bits

Heat about 1/4-1/2 inch of oil or shortening in a frying pan. Beat eggs then combine with milk. Dredge tenderized beef cutlets in flour, then egg-milk wash, then a second time in flour.
Place dredged cutlets into heated oil and fry until golden, about 10 minutes. Turn steak over and cook for another 5 minutes or so until both sides are golden. Remove to a plate lined with paper towels and allow to drain.

TIME TO MAKE THE GRAVY: Drain all but 1-2 tablespoons of drippings from the frying pan; leave all the cooked bits you can. Combine flour and seasonings with milk, then pour into the pan with drippings and bits. Continually stir/whisk the gravy over medium heat for 10-15 minutes, or until desired consistency. Taste and add more salt or pepper if necessary. Serve generously over each piece of chicken fried steak. Sop up any extra gravy with a biscuit.

Football: Owen changes the England equation Shearer and Owen are likely to be Keegan’s first-choice strikers. By Glenn Moore go to web site escape the car

The Independent (London, England) May 29, 2000 | Glenn Moore THE BURGER vans were wiping up, the garbage men sweeping away the detritus of another game, and the queue to escape the car park was down to five minutes. Another shower was on the way. Yet outside the entrance to Wembley’s Banqueting Hall on Saturday evening were several hundred England fans, still waiting patiently for a glimpse of their heroes and, for the lucky few, an autograph. Then the captain emerged and, as one, the crowd bayed: “Shear-er, Shear-er”.

This is the man, remember, who is booed at most Premiership grounds. Who, excluding the Luxembourg hat-trick, and penalties, has scored three goals in his last 17 internationals and, against Brazil that afternoon, had missed two excellent chances. After a bright start on Saturday he had been overshadowed by Michael Owen and the critics who had written him off at the start of the season were beginning to raise their heads back above the parapet.

The public, to judge from this unrepresentative sample, and the broader poll of a Wembley crowd which had regularly chanted his name, have regained their faith. The England manager, like his three predecessors, swears he never lost it. Yet, after Saturday, the debate about England’s forward line has taken another turn. Once again the question is: should it now be Owen plus one? Or remain Shearer plus one? And who should be the one? Or are Owen and Shearer now compatible?

These are questions that Kevin Keegan will have to resolve before England’s first match in Euro 2000, against Portugal in Eindhoven, a fortnight today. Before that he has to decide who are the forwards he will actually take to the tournament. Keegan is due to name his squad after Wednesday’s Wembley international against Ukraine and choosing five from six strikers – Shearer, Owen, Emile Heskey, Kevin Phillips, Robbie Fowler and Andy Cole – is likely to be one of his key decisions.

Keegan’s fondest wish is that Shearer and Owen establish a winning partnership – and who can blame him? Such has been the reliance on Shearer and, to a lesser extent, Owen, that no other potential partnership has anything like their individual and combined experience. At 20 Owen has already spent nearly as much time hanging around the penalty boxes of the international arena as Fowler, Cole, Heskey and Phillips combined. Shearer, meanwhile, has missed just 25 minutes of Keegan’s 11-match reign.

However, in the last nine hours under Keegan England have scored five goals in six matches, just two of which were scored by strikers – Shearer’s overhead kick against Belgium in October, and Owen’s equally well-taken close-range strike on Saturday. That was England’s first goal in more than four hours’ play since Paul Scholes’ brace in Glasgow. Who would have imagined that Keegan would preside over such an impotent side?

Part of the problem is the service. From the left wing, since the injury to Graeme Le Saux, it has been negligible. From the right it is limited by England’s inability to release David Beckham into crossing positions as often as Manchester United can. This limits Shearer’s value to the side.

Owen, meanwhile, has been hamstrung by the absence, since Paul Gascoigne’s decline, of those eye-of-the needle passes from midfield that open up international defences. Hence the reliance on set- pieces and the need for a partnership which can make chances for each other, because no-one else will.

In the past Shearer and Owen, though ostensibly well-suited (big man – little man, muscle man – quick man) have appeared too selfish to combine. Both, as Shearer admitted on Friday, run into the same areas.

Keegan has been working on this and there was progress on Saturday, notably with Owen’s goal. It was laid on by Shearer and set up after Shearer won a throw-in having been fed by Owen. However, that was the only pass from Owen to Shearer in the entire game.

Both players spoke positively about the partnership afterwards, while recognising it had its faults. “It went well today,” said Owen, adding there were no excuses for it not doing so. “It is not as if we are of similar build,” he said, “Alan is more of a target man while I am more about getting behind people and using my pace.” Shearer, who rarely won the ball in the air on Saturday, is unlikely to be pleased at being called a `target man’, he prefers a big man alongside, like Chris Sutton, Les Ferdinand, Duncan Ferguson and now Heskey.

He hinted at this when he said: “Michael and I are both goalscorers who like to play up against the last defender. We’ve had to modify our games.” But he added: “Ours is not a natural partnership, like Gary Lineker and Peter Beardsley, or me and Teddy Sheringham, but we’ve shown we can share the work-load. This is probably the best we have played together since Argentina [in the World Cup].” Keegan, having said the pair “needed a game together”, although it was their 17th match in tandem, added: “I saw a lot of good things with them. Owen looked like he had goals in him. Against Scotland he fell behind the standards he sets for himself but he gave Brazil tremendous problems.” Striking is not just about goals, it is also about being an outlet when the team is under pressure. Keegan added, pertinently, of Owen: “He has to hold the ball up better.” Though Keegan is a fan of Fowler, his lack of fitness means the permutations for the front two appear to have come down to two from Shearer, Owen and Heskey. One past his peak, the others yet to reach theirs. see here escape the car

Though early impressions suggest Heskey would work well with either, his lack of experience means the others are likely to start against Portugal. Keegan is therefore sure to spend a lot of time working with Owen and Shearer on the training grounds of Bisham and Spa, their Belgian HQ, in the next month.

Should Fowler prove his fitness against Ukraine on Wednesday, when he is likely to start alongside Shearer, the last squad place would appear to be between Cole and Phillips. Cole has Champions’ League experience but, given that the fifth striker rarely plays, and mood is important when a team is closeted together at a tournament, Phillips may get the nod for his cheerier demeanour.

And finally, a reminder. Shearer is 29, which is not exactly past it for an international striker, even one over-reliant on strength and pace and over-acquainted with the surgeon’s knife. He was written off before Euro ’96 and responded in style; he may do so again. His star is fading but, while Owen and Heskey mature, he is probably the best we have. Next month he may prove it.

Glenn Moore

Rabbit and Horticultural Bean Stew

Barb is an Athens, OH blogger, and as a lover of all things local, and many things Athens, was immediately drawn to her writing, her recipes, and the simple recipes that result in spectacular dishes. This recipe, in particular, I made after a trip to the huge farmers market in Athens on one fine Saturday. Because of this, I was able to source the ingredients from the same suppliers she uses. It’s a beautiful stew, with the heady aroma of the stock, wine, and herbs bringing out the best of all the other ingredients.

Rabbit and Horticultural Bean Stew

Rabbit and Horticultural Bean Stew
recipe from Tigers and Strawberries

3 tablespoons olive oil or bacon drippings
1 cup thinly sliced onion
1 teaspoon salt
1 1/2 cups thinly sliced leeks–white and light green bits only
3 tablespoons minced fresh garlic
1 cup thinly sliced celery
1 cup thinly sliced carrots
1/2 cup thinly sliced fresh shiitake mushrooms
1 pound boneless rabbit meat
1 tablespoon each fresh minced rosemary leaves, fresh thyme leaves and minced fresh sage leaves
1 teaspoon smoked Spanish paprika
1 cup dry white wine
1 1/2-2 quarts of rabbit stock (or chicken stock, if you must–or water, if you haven’t anything else)
1 1/2 pounds freshly shelled horticultural beans
the meat from the rabbit stock, if you have any
1 bay leaf
salt and freshly ground pepper to taste
2 tablespoons minced fresh herbs–I used rosemary, thyme, sage and flat-leaf parsley–for garnish

Heat the oil or drippings in the bottom of a large, heavy-bottomed pot on medium high heat.

Add the onions and sprinkle with a teaspoon of salt and cook, stirring, until the onions turn golden. Add the leeks, garlic, celery, carrots and mushrooms, and cook, stirring until the onions are a deep golden brown and the other vegetables have been tinged with brown and everything is smelling wonderful.

Add the boneless rabbit meat, and cook, stirring, until it browns lightly.

Sprinkle in the first measures of fresh herbs and the Spanish paprika. Pour in the wine and deglaze the bottom of the pot, then allow the alcohol to simmer out of the wine.

Add the rabbit stock or whatever other liquid you are using, and stir in the beans. Add the meat from the rabbit stock, if you had any. Throw in the bay leaf.

Bring to a brisk simmer, then turn down the heat to a gentle simmer, cover the pot and cook until the beans and rabbit are both tender.

If the stew liquid isn’t thick enough to your taste, take out about a half cup of beans and mash them thoroughly. Stir them back into the stew and voila–instant thickener! No extra added fat or starch. Beans are like magic that way.

Season to taste with salt and pepper, and garnish with the fresh herbs just before serving.

Quark Spatzle

I came across this recipe while searching for a way to use quark from Blue Jacket Dairy. Even though I love spatzle as a base for a delicious stew (sauerbraten, I’m looking at you!), this preparation is a vegetarian meal unto itself. I love what the browning process does to them. I could eat this for days on end!

Quark Spatzle

Quark Spatzle
recipe from I Can Do That blog

1/2 c. quark cheese, homemade or store-bought
3 eggs
1 c. flour
1/2 tsp. sea salt
1/4 tsp. freshly grated nutmeg
Pinch of ground white pepper
1 1/2 tbsp. butter
1/2 c. chopped onion
1 garlic clove, finely minced
Sea salt and ground white pepper
Freshly grated nutmeg, about a quarter of the whole nut
1 c. grated Swiss cheese
1/4 c. water

Bring a large pot of water to a boil and add 1 teaspoon salt for every quart. In a small bowl, mix flour, 1/2 teaspoon salt, nutmeg, and white pepper. With a wire whisk, blend the quark and eggs together in a large bowl. Stir in the flour mixture with a rubber spatula until smooth.

Heat a large skillet over medium heat. Add the butter and onions. Season with salt and pepper to taste, and cook, stirring occasionally, for 5 minutes. Add the garlic and cook for another 2 minutes. Keep the heat at medium while boiling the spatzle.

Push the dough through the holes of a colander, spatzle maker, or a potato ricer into the boiling water. Stir the spatzle and cook for 1 minute. Then, using a skimmer or a large slotted spoon, transfer the spatzle to the hot skillet. Raise the heat up to high and fry the noodles until they begin to turn golden. Season with nutmeg, salt and pepper.

Add the cheese and stir-fry until it begins to brown slightly. Add the water and stir-fry until it is absorbed. Add more water if you want the noodles to have a thick soupy consistency. Serve immediately.

Mayor: Crime Prompted Hazleton Crackdown

AP Online March 15, 2007 SCRANTON, Pa. – A crime surge in a former coal town prompted a crackdown on illegal immigrants, the mayor testified Thursday as he defended the ordinance against claims that it is unconstitutional. see here illegal immigration statistics

Hazleton Mayor Lou Barletta said violent crime spiked 60 percent between 2003 and 2006, driving businesses away and making residents afraid to come out of their homes. Within weeks last spring, he said illegal immigrants were arrested for fatally shooting a man, shooting a playground with a BB gun and dealing drugs.

“People were demanding that something be done,” Barletta said on the fourth day of a trial to determine the constitutionality of Hazleton’s Illegal Immigration Relief Act.

“I understand those who say the federal government is in charge of regulating immigration,” Barletta said. “However, these crimes are being committed on our streets.” The ordinance, passed last summer, imposes fines on landlords who rent to illegal immigrants and denies business permits to companies that employ them. A companion measure requires tenants to register with City Hall.

The American Civil Liberties Union sued to overturn the measures, saying the federal government has jurisdiction over immigration matters. Enforcement of the laws was barred pending trial, the first to examine local efforts to curb illegal immigration. go to web site illegal immigration statistics

Statistics show that illegal immigrants were responsible for less than one percent of the more than 8,000 crimes in the city between 2001 and 2006, ACLU lawyer Witold “Vic” Walczak said.

“I don’t have a dollar for one of them,” replied Barletta, who is facing a budget deficit. “We don’t have a dollar or an extra policeman for one of them.”

Farm Fresh and Local Produce 7/2/2011

It’s finally starting to feel like winter around here – we finally got a little snow. No more than just a dusting, but just enough to remind us winter hasn’t finished rearing its ugly head just yet. What better time to look at pictures from last summer’s farmers markets, and to start counting down the days until it’s that time again…


Small Red Potatoes

Eight Ball Squash


Pickling Cucumbers