This week the WASHINGTON POST published two versions of the same article on a study of obesity by THE LANCET. The first was titled “Global Obesity Requires Government Action”, while the second is titled “Half of US Adults Will Be Obese By 2030, Report Says”. Which one do you think got more traction?
Apparently I’m not the only one regularly checking The Weather Channel for updates on Irene: the network’s ratings are surging along with the storm. Of course it’s hard not to watch: having such a storm hit the city is like a sci-fi blockbuster come to life. But that’s not all for me. New York is like my second hometown. In fact, if I still lived there, my apartment would have been in the evacuation zone. Plus the danger to the city is bringing to mind the tenth anniversary of 9-11 and the sixth anniversary of Hurricane Katrina, both imminent. Watching coverage of the empty, rain-washed Times Square tonight was both eerie and gorgeous.
These stills are from EarthCam’s Times Square Cam. The second one is from the camera’s first position, and on the stream, I could see and hear a gaggle gathering to play in the rain. It’ll be interesting to see what it’s like tomorrow morning.
POSTSCRIPT: An NPR story reports that “the street performer known as the Naked Cowboy, who stands at the Crossroads of the World wearing only underwear and a guitar, had a life vest on”.
“(Cable researcher Gary Lico) recalled attending a television conference last year where both a producer and a network executive, in separate sessions, talked about recruiting people with bipolar disorders for reality shows.”
I have been looking for a good veggie paella recipe for years. Here’s one from this week’s NEW YORK TIMES for future reference.
SIMPLE VEGETABLE PAELLA
1 quart chicken stock, vegetable stock or garlic broth
Generous pinch (about 1/2 teaspoon) saffron threads
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
4 large garlic cloves, minced
1 red pepper, cut into strips
1 green pepper, cut into strips
2 cups medium-grain rice
1 tablespoon tomato paste
1 teaspoon sweet paprika
1 pound ripe tomatoes, seeded and grated on the large holes of a box grater; or peeled, seeded and chopped; or 1 14-ounce can chopped tomatoes with juice
1/4 pound green beans, trimmed and cut in 1-inch lengths
2 or 3 baby artichokes, trimmed and sliced (may also use frozen artichoke hearts, sliced)
1 can chickpeas, drained and rinsed, or 1 1/2 cups fresh or thawed frozen lima beans
1 cup shelled fresh or thawed frozen peas
Salt and freshly ground pepper
1. Bring the stock to a simmer in a medium saucepan. Crush the saffron threads between your fingertips, and place in a small bowl. Add 1 tablespoon warm water, and set aside.
2. Heat the oil over medium heat in a large, heavy frying pan, an earthenware casserole (cazuela) set over a flame tamer, or a paella pan. Add the onion. Cook, stirring, until the onion is tender, about five minutes. Add the garlic, peppers and a generous pinch of salt. Cook, stirring, until the peppers begin to soften, about three minutes. Add the tomato paste, paprika and rice. Cook, stirring, for one minute until the grains begin to crackle. Add the tomatoes and cook, stirring, until they cook down slightly and smell fragrant, about five minutes. Stir in the saffron with its soaking water, scraping in every last bit with a rubber spatula. Season generously with salt and pepper.
3. Add the stock, green beans, artichokes and chickpeas or lima beans. Bring to a boil. Stir once, reduce the heat to medium-low, and simmer without stirring until the liquid has just about evaporated, about 10 to 15 minutes. Add the peas. Continue to simmer until the rice is dry, another 5 to 10 minutes. Remove from the heat and serve.
Yield: Serves six to eight
Advance preparation: This does not have to be piping hot, so it can be made an hour before you wish to serve. If you make it further ahead than that, you can reheat it in the pan.
I can’t resist Bravo’s Bethenny shows; there’s something about her scrappy character that I always find compelling. But on the most recent edition I couldn’t help but notice that our girl was reaching Skeletor levels of skinniness. Maybe it’s her strong jawline, maybe it’s breastfeeding, maybe it’s taking too much of her own brand to heart, which is of course only too convenient to help hawk her Skinnygirl products and related books. Now she’s apparently telling LIFE & STYLE that she’s been too busy to eat. Here’s hoping she doesn’t start shilling for that as her next diet plan.