Talking Points Memo: by Joshua Micah Marshall: September 12, 2004 – September 18, 2004 Archives

Talking Points Memo: by Joshua Micah Marshall: September 12, 2004 – September 18, 2004 Archives”[...]
President Bush has been able to mobilize his manifest failure as a political asset, and the Kerry campaign has allowed him to do so.”

Oh, that is so true. The Cassandras that predicted an awful outcome in Iraq have been proved correct, and as Josh says, it’s off the front pages as an issue. He says elsewhere in the same post:

”[T]he emphasis should be on the undeniable fact that though the way forward may be murky, the last person you want to lead the country down that foggy path is the guy who screwed everything up so badly in the first place.”

NY Times: Salmon With Thyme, Lemon Butter and Almonds

The New York Times > Dining & Wine > Recipe: Salmon With Thyme, Lemon Butter and Almonds
Recipe: Salmon With Thyme, Lemon Butter and Almonds

Published: September 1, 2004

Time: 40 minutes

1 tablespoon vegetable oil
1 4-pound salmon, cleaned and scaled, head and tail removed
2 scallions, trimmed
1 small bunch (about 1/2 cup) fresh thyme
6 tablespoons melted butter
1 tablespoon sea salt 1/3 cup sliced almonds
Juice of half a lemon.

1. Heat oven to 400 degrees. Lay out a double layer of foil big enough to wrap fish in, and drizzle with oil. Place fish on foil. Put scallions and half the thyme in cavity of fish. Drizzle 2 tablespoons butter over fish, and sprinkle with salt to taste. Wrap fish loosely, place on a baking sheet and bake 35 minutes.

2. Place a small skillet over medium heat. When pan is hot, add almonds, and stir until golden brown. Remove from pan, and set aside. In a small bowl, combine remaining melted butter and lemon juice; set aside.

3. When fish is cooked, carefully peel skin from side facing you. With a knife, divide fish in three portions by making two long cuts parallel to each other and perpendicular to the backbone. Cut down to the rib bones, but do not cut through them. Remove a portion of meat by sliding a spatula over rib bones and pulling meat away; repeat with 2 remaining portions, and place on three warmed plates. Remove backbone and attached rib bones. Cut three more fillets from remaining fish, placing them on plates.

4. Drizzle lemon butter over each fillet, and sprinkle with toasted almonds. Pull leaves from remaining sprigs of thyme, and scatter over fillets. Serve immediately.

Yield: 6 servings.

NY Times: Chocolate Raspberry Shortcake

The New York Times > Dining & Wine > Recipe: Chocolate Raspberry Shortcake
Recipe: Chocolate Raspberry Shortcake

Published: September 1, 2004

Time: 40 minutes

For the shortcakes:
Vegetable oil or nonstick spray, for pan
1 2/3 cups flour 1/3 cup cocoa
2 teaspoons baking powder 1/2 teaspoon baking soda
2 tablespoons sugar
8 tablespoons (1 stick) diced chilled butter
1 large egg
1 cup sour cream
2 teaspoons vanilla extract
3 tablespoons honey

For the filling: 1/2 cup heavy cream
1 tablespoon confectioners’ sugar
1 cup raspberries.

1. To prepare shortcakes, heat oven to 400 degrees. Oil bottom of each cup in a 12-cup muffin pan. In a mixing bowl, combine flour, cocoa, baking powder, baking soda and sugar. Using a pastry blender or an electric mixer, or working by hand, cut in the butter until mixture resembles damp sand. In a separate bowl, whisk together egg, sour cream, vanilla and honey. Add to flour mixture, and stir until thoroughly blended.

2. Put a scant 1/4 cup dough into each muffin cup. (Do not use muffin papers.) Bake until risen and firm on top, 15 to 20 minutes. Remove from heat, and allow to cool. Then remove from pan, and cool completely. Place 6 shortcakes in an airtight freezer bag, and freeze for another use.

3. To prepare filling for 6 shortcakes, whip heavy cream with 2 teaspoons confectioners’ sugar until thick but still soft. Add 1/2 cup raspberries to cream, mashing them roughly with a fork.

4. Split each shortcake in half horizontally, and place a dollop of raspberry cream onto bottom half. Add a portion of whole raspberries, and put the top back on at an angle. Sprinkle a dusting of the remaining 1 teaspoon confectioners’ sugar over shortcakes, and serve.

Yield: 12 shortcakes, and filling for 6.

Adam Curry’s iPodder

Adam Curry’s iPodder

I’ve downloaded it, but I need to find more info about using it. He writes: “iPodder checks the RSS2.0 feeds, checks if there are new shows to be downloaded, does so and copys them to corresponding playlists in iTunes. Stick your iPod in the dock and you’ll automatically have all the latest on the go in seconds!”

Going to Dragon*Con!

Dragon*Con is America’s largest, multi-media, popular arts convention—focusing on science fiction and fantasy, gaming, comics, literature, art, music, and film.”

I’m goin with Jack and Will, and with their dad – ah, the 21st-century blended family. I’m thinking art stuff for Will, gaming for Jack, that and more for Brad, their dad, and some art and some good sf authors for me. I’ll have to find a link to Tom Luthman’s pics from Dragon*cons past, like the Red Sonya with the painted-on costume… literally.

Cartoon Brew

Cartoon Brew was linked from BoingBoing. Wow – I’ve loved cartoons, like most other people, since I was a little kid. This is a site about the art, ideology and craft of cartoonns, with interviews and stills. Sigh. I have another subject and a site devoted to it that I won’t have adequate time to read and fully enjoy.