Shared posts

24 Aug 16:24

The Saturday Morning News

by Callan Berry

Staff Sgt. Bales Gets Life Without Parole: Yesterday, a military jury found Robert Bales guilty of killing 16 Afghan civilians last year. Bales described the killings in court as an "act of cowardice, behind a mask of fear."

Tully's Gets Too Steamy for McDreamy: Patrick Dempsey has given up his ownership of Tully's Coffee, after disagreements with his now ex-business partner Michael Avenatti. Dempsey said "I am happy to have been a part of the effort that brought awareness to the Tully's brand. I wish the Company and Michael all the best."

"Gateway to South Lake Union" Sucks: One of Seattle's fancier residential complexes, 2200 Westlake, will take on major repairs after years of issues involving leaks, buckled floors, and faulty window installation.

Man Dead in Everett Fire:After a fire raged inside an Everett apartment building, Fire crews found a man dead on the second floor. Other residents were able to get out, thanks to total stranger Karl Lehmann. Lehmann said he saw the smokes and flames pouring from the building, parked his car, and ran inside to warn residents. The cause of the fire is under investigation.

Microsoft CEO Steve Balmer Plans to Retire, Stocks Surge: Microsoft announced that CEO Steve Balmer will only be staying with the company until a successor has been chosen. When news of his imminent departure leaked, Microsoft stock jumped nine percent.

Syria's on the Horizon: After allegations that President Bashar al-Assad's Government used chemical weapons on Syrians, President Barack Obama is meeting with his national security team to consider increased US involvement in Syria's civil war. Meanwhile, US naval forces shifted closer to Syria, awaiting the potential order to strike.

Your Love is a Prism: According to US officials, National Security Agency officers have been occasionally known to use their agency's power to spy on love interests. The practice—labled LOVEINT—constitutes most episodes of willful misconduct by NSA employees, officials said.

Bo Xilai "Made Mistakes": Disgraced Chinese politician Bo Xilai—who is accused of bribery, corruption, and abusing his power—said in court that he made "serious errors of judgement", but said charges against him regarding the possible cover up of a UK businessman's death were "exaggerated."

This morning I was awoken by a screaming roommate, telling me to kill a spider just like this one. I saw the spider, screamed, and smacked it to death with a spatula. But how would a cat handle the situation?

[ Comment on this story ]

[ Subscribe to the comments on this story ]

22 Aug 23:33

Another Solid Reason to Love Elliott Bay Books

by Cienna Madrid

I rarely disagree with their book recommendations. In fact, this book happens to also be sitting on the top shelf of Hell's Lending Library™.

Picture_1.png
  • The Stranger

[ Comment on this story ]

[ Subscribe to the comments on this story ]

11 Aug 14:32

Walmart's worst nightmare

by Jason Kottke

WinCo is an Idaho-based grocery chain that frequently beats Walmart on price while providing health care benefits for any employee working over 24 hours a week as well as an annual pension.

While all of these factors help WinCo compete with Walmart on price, what really might scare the world's largest retailer is how WinCo treats its employees. In sharp contrast to Walmart, which regularly comes under fire for practices like understaffing stores to keep costs down and hiring tons of temporary workers as a means to avoid paying full-time worker benefits, WinCo has a reputation for doing right by employees. It provides health benefits to all staffers who work at least 24 hours per week. The company also has a pension, with employees getting an amount equal to 20% of their annual salary put in a plan that's paid for by WinCo; a company spokesperson told the Idaho Statesman that more than 400 nonexecutive workers (cashiers, produce clerks, and such) currently have pensions worth over $1 million apiece.

Tags: business   Walmart   WinCo
15 Jun 18:50

Gazpacho With Grilled Paprika Shrimp And Garlic Croutons

by Jennifer Olvera
Ajklimas

For dinner tonight? Hmm...

Heartier than your average Gazpacho, this riff on a Tyler Florence recipe benefits from grilled paprika shrimp and garlic croutons. [Photograph: Jennifer Olvera]

About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Special equipment: Blender, grill, wooden skewers, soaked in water for 30 minutes

Ingredients

serves Serves 4, active time 25 minutes, total time About 4 hours

  • For the Gazpacho:
  • 1 slice day-old white bread, crusts removed and soaked in water
  • 2 pounds vine-ripened tomatoes, plus additional for garnishes
  • 1/2 large hothouse cucumber, peeled, seeded and chopped, plus additional for garnishes
  • 1 red pepper, stemmed, seeded, and chopped, plus additional for garnishes
  • 1 medium red onion, chopped, plus additional for garnishes
  • 3 medium cloves garlic, minced (about 1 tablespoon)
  • 1 (12 ounce) can spicy tomato juice, such as V-8
  • 1 teaspoon sugar
  • 2 1/2 teaspoons hot paprika, divided
  • 1/4 cup plus 1 teaspoon sherry wine vinegar
  • 3 tablespoons olive oil, divided
  • 2 tablespoons fresh juice from 1 lemon
  • Kosher salt and freshly ground black pepper
  • &nbsp
  • For the Shrimp:
  • 1 ½ pounds medium shrimp, shelled and deveined
  • 1/8 teaspoon cayenne pepper
  • 1 loaf store-bought garlic bread, uncooked and cut into 1” cubes

Procedures

  1. Squeeze out excess water from bread and add to a blender with tomatoes, cucumbers, bell pepper, onion and garlic. Puree the ingredients until combined but still slightly chunky. Add the tomato juice, sugar, 1 ½ teaspoons paprika, vinegar, 2 tablespoons olive oil and lemon juice. Pulse again, just until combined. Season with salt and pepper. Transfer to a resealable container and refrigerate soup for at least 2 and up to 4 hours to allow flavors to meld.

  2. Place shrimp in a medium bowl. Add remaining 1 tablespoon olive oil, remaining 1 teaspoon paprika, remaining 1 teaspoon vinegar and cayenne. Season with salt and pepper. Toss to coat and refrigerate for up to an hour.

  3. Prepare garnishes by chopping additional tomatoes, cucumbers, peppers and onions.

  4. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate, leaving an area without direct heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.

  5. Place shrimp on wooden skewers, alternating with cubes of garlic bread. Grill skewers over center of grill, turning occasionally, until slightly charred and cooked through, about 4 mintues. Remove from the grill. Remove and discard shrimp tails.

  6. Taste the gazpacho and adjust seasonings if needed. Ladle soup into bowls or a tureen and serve with shrimp, garlic crouton skewers and garnishes.

08 Jun 18:50

Flank Steak With Blue Cheese-Honey Nectarines and Basil-Buttered Corn

by Jennifer Olvera

Feed a group with minimal effort by serving marinated flank steak, basil-buttered cor,n and peppery blue cheese nectarines, drizzled with honey. [Photograph: Jennifer Olvera]

About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Special equipment: Grill, food processor, foil

Ingredients

serves Serves 4, active time 35 minutes, total time About 1 day

  • For the Steak:
  • 1 whole flank steak, about 2 pounds
  • 2 tablespoons red wine vinegar
  • 5 tablespoons olive oil, divided
  • 4 medium cloves garlic, smashed, divided
  • 5 sprigs thyme
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons juice from 1 lemon
  • &nbsp
  • For the Corn:
  • 4 tablespoons unsalted butter
  • 2 tablespoons roughly chopped fresh basil
  • 4 ears of corn, shucked
  • &nbsp
  • For the Nectarines:
  • 3 nectarines, halved and pitted
  • 2 ounces crumbled blue cheese
  • 1 1/2 tablespoons honey

Procedures

  1. For the Steak: Place flank steak in a resealable bag and add vinegar, 3 tablespoons olive oil, 2 cloves garlic, 4 sprigs thyme and a generous sprinkle of salt and black pepper. Seal bag tightly and squish around to blend marinade and coat the meat. Place in the refrigerator to marinate for at least 4 hours and up to 1 day.

  2. For the Corn: Combine butter, basil, and remaining 2 cloves of garlic in the bowl of a food processor. Pulse until garlic is finely chopped. Season with salt and pepper, puree until smooth, and reserve in the refrigerator until use.

  3. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate, the other area empty for the corn and nectarines. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.

  4. Wrap corn in foil and place in between hot and cool side of grill and cook until tender and slightly charred, turning several times during cooking, about 20 minutes total.

  5. After the corn has been on the grill for 10 minutes, remove steak from marinade and pat dry with paper towels. Place flank steak over hot side of grill. Cook until charred, about 3 minutes. Flip meat. Cook meat the center of the steak registers 125°F on an instant-read thermometer for medium-rare, or 135°F for medium. While the steak is on the grill, fill each nectarine cavity with blue cheese. Drizzle with honey and season with pepper. Place nectarines on the cooler side of the grill next to the corn to allow blue cheese to melt and the exterior to char slightly.

  6. Remove corn and nectarines from the grill. Finish nectarines with thyme leaves from the remaining sprig. Transfer meat to a cutting board, tent with foil and allow steak to rest for at least 5 minutes.

  7. Remove corn from foil. Slather with basil butter. Carve meat on the bias, pour lemon juice evenly over meat and sprinkle with salt. Serve flank steak immediately with corn and nectarines.