The Associated Press,Washington Post and a few other news outlets are following up this morning on reporting done earlier this month by NPR's Tom Bowman about a shake-up in the Obama administration's national security team.
A Boston area woman set up a Facebook account with the same name of the bride in this week's royal wedding. Facebook suspended her account for using a fake name. The trouble is, the woman in Concord really is named Kate Middleton. It took her a week to recover her online identity.
The New Yorker magazine is famous for its cartoons, and it holds a regular contest inviting readers to send in captions. The latest winner is Roger Ebert of Chicago. The movie critic has been trying to win for years. The magazine says Ebert won after submitting contest entries 107 times.
William Maxwell was in his 80s when I first wrote to him. An award-winning novelist and short story writer, he'd also been an editor at The New Yorker for 40 years, had worked with everyone from Nabokov to Welty, had once sat on the porch of his house as Salinger read a draft of The Catcher in the Rye to him. Thank goodness I never stopped to appreciate any of this at the time.
Particle physicists are at it again. Two weeks after I posted here on results from Fermilab on the possibility of a new force of nature, the rumor mill is again abuzz with speculation. This time the grape vine carries word that none other than the Higgs particle has been found at the Large Hadron Collider (LHC), the behemoth particle accelerator housed at CERN in Geneva, Switzerland.
When I was a child, people would often recommend classic books that they thought I ought to read. I would try, but sometimes a book would be hard to understand, and I would put it aside and then come back to it a few years later. I had a similar experience with garam masala, the quintessential Indian spice mix. Its name translates literally as "warm spice mix."
This version is by Julie Sahni, in her book Indian Regional Classics: Fast, Fresh, and Healthy Home Cooking (Ten Speed Press 2001). This classic version is the best I have ever tried – it has the right balance of flavors.
This recipe is adapted from one by Terry Boyd at www.blue-kitchen.com, and is based on one taught by The Chopping Block cooking school in Chicago. I loved the surprising spicy flavors in the cookie. Think of this as a cinnamon-flavored cookie on steroids!
Makes 2 dozen cookies
1 1/2 cups regular or quick-cooking oats
1 1/2 cups all-purpose flour
1 1/2 teaspoons garam masala (store-bought or homemade)
Adapted from The Everything Indian Cookbook by Monica Bhide (Adams Media 2004).This dish always tastes better the next day, after the flavors have a chance to really meld. Serve over hot rice or with naans. You will note the use of the whole spices (most of them are ingredients in the garam masala mix) to flavor the oil. This is a very classic Indian way of spicing a dish by layers.