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"Desperation is driving [Gazan] men into these very dangerous jobs.
"The three man rescued today are by far the minority. The vast majority of those ... who suffer entrapment underground do not make it out alive," he said.
I would like to encourage my friends and neighbors in the Snowmass Village community to support Tom Goode for Town Council.
Tom has an outstanding record of service to the Snowmass Village/Aspen community. He always is attentive to the needs of the customers of his business, he was a long time ski instructor, he successfully re-established the Aspen High School football program as the head coach for many years and he has served on boards of...
At the Ritz-Carlton in San Francisco, chef Gary Danko infuses fresh basil and mint in a custard sauce, imparting cool sweetness and brilliant jade-green color. At Maui's Grand Hyatt Wailea, Kathleen Daelemans moistens an artful arrangement of blood oranges and strawberries with a light syrup perked up with fragrant ros...
Desserts perfumed with fresh herbs have been around longer than you'd think. Back in ancient Rome, Apicius sketched a recipe for honey-nut cakes spiced with pepper, wine and rue, a slightly bitter herb once used for a variety of cooking and medicinal purposes and still employed in Italy as a flavoring for grappa.
In the Veneto region of Italy, cloves and bay leaves are standard ingredients in fruit compotes, a reflection of Venice's former key position in the spice trade with the East. Lidia Bastianich, owner of Felidia Ristorante in New York City, grew up in the Veneto area and remembers her grandmother drying figs with bay le...
"We would thread the figs on strings with a bay leaf between them--a crown of figs and laurel," Bastianich says. "We'd hang this from the ceiling in the fall and enjoy dried figs all winter long."
Today the idea of partnering fruit with fresh herbs such as rosemary, sage, lemon thyme and basil may be a surprise to many, albeit a welcome one. Together, fruits and herbs send the palate a subtle wake-up call, the herbs enhancing the sweetness of late summer's ripe fruits while softly interjecting their own piney, m...
Summer fruits offer a prime opportunity to ally desserts with fresh herbs. A sprig or two of lemon thyme or sage adds zest to wine syrup for a luscious compote of mixed summer fruits and berries. Cubes of chilled ripe honeydew and cantaloupe melon brighten when tossed with a few mint leaves (or, if you are lucky enough...
If you preserve your own fruits, tuck a sprig of fresh thyme, rosemary or sage, or a single rose-geranium leaf, into each canning jar. Suspended in translucent syrup or jelly, herb leaves not only add flavor but also a lovely visual accent.
Whatever the melding, subtlety is the key--a little can tantalize, too much can bully.
"Fresh fruit should have no more than a wisp of any flavoring other than itself," maintains Elizabeth Schneider, exotic-fruit maven and author of "Uncommon Fruits and Vegetables" (HarperCollins). "I like herbs for scenting a syrup," she continues, "but you don't want a mouthful of leaves. They work especially well with...
Such subtlety is evident at the Sea Grill in New York City, where chef Seppi Renggli serves an herb-topped tropical-fruit kebab as an accompaniment to a chicken or lobster salad. A skewer of grilled pineapple, kiwi, mango, blood orange and melon alternating with lemon thyme and tiny fresh sage leaves, the kebab exempli...
Renggli, formerly of the Four Seasons in New York City, says he is also keen on a compote of peaches tinged with lime leaves, lemon-grass or basil stems. "The flavors are terrific together," he says.
In Danko's suave custard sauce, basil and mint unite in a sort of herbal alchemy. "Mint makes the basil sing," the San Francisco chef explains. "And it livens up the other flavors."
His inspiration? "Green Chartreuse liqueur, which is made with 140 mountain herbs. I flavor the custard with the liqueur, then fortify it with blanched fresh herbs."
Danko serves this sauce with chocolate mousse cake, but it also does wonderful things when drizzled over a cool bowl of whatever summer fruits are at their peak.
Of all herbal desserts, ice cream and sorbet are the most refreshing. Because cold temperatures mute flavors, the herbs come through gently, without overpowering. Inventive chefs are scenting homemade ice cream with honey and lavender or rose geranium--a soothing summer treat, especially when topped with ripe berries.
I'll never forget the bracing pleasure of the rosemary sorbet that Renggli devised at the Four Seasons. Placed in a tall Champagne flute and then crowned with a sugar-frosted rosemary sprig, this delectable creation went down icy and smooth--a knockout that summed up this old/new culinary concept.
This late-harvest wine syrup is a basic; you can use it for any combination of fresh fruits in season. Serve the compote with shortbread or buttery sugar cookies.
Place wine, water and sugar in non-aluminum saucepan and bring to simmer over medium heat, stirring to dissolve sugar. Tie vanilla bean, ginger root, cinnamon stick and lemon thyme sprig in piece of cheesecloth and add to wine. Simmer, uncovered, about 10 minutes.
With slotted spoon, dip nectarines and peaches into boiling water, about 20 seconds. Refresh under cold water. Peel fruit, then halve, remove pits and cut halves into thick slices.
Add prune plums to wine syrup. Cover and simmer gently, about 5 minutes, turning plums over once or twice. Plums should be tender but not mushy. Remove from heat. Gently stir in nectarines, peaches, raspberries, blackberries, lemon slices and dash lemon juice. Cool. Discard cheesecloth bag.
Transfer compote to glass serving dish. Cover and chill. When ready to serve, garnish compote with sprigs of lemon thyme. Makes 6 servings.
Rosemary is used to make an infusion, which is then stirred into a simple sugar syrup.
SEPPI RENGGLI'S FRESH ROSEMARY SORBET 2 cups cold water 4 to 5 rosemary sprigs (4 to 5 inches long), plus more for garnish 1 cup sugar 2 tablespoons tequila or light rum Lemon juice Sugar, preferably superfine, to frost Bring 1 cup water and rosemary sprigs to boil in small saucepan. Remove from heat. Cover and cool. T...
Bring remaining 1 cup water and sugar to boil in saucepan, stirring to dissolve sugar. Boil syrup uncovered 7 minutes. Remove from heat and cool slightly. Gradually stir in reserved liquid and tequila. Cool completely.
Freeze mixture in ice cream machine, following manufacturer's instructions. When frozen, place container of sorbet in freezer until serving time.
For garnish, break off 8 sprigs rosemary, each about 1 1/2 inches long. Dip each in lemon juice, then in sugar until lightly coated. Place on sheet of wax paper (leave at room temperature, if not using immediately). Serve sorbet in Champagne flutes or wine glasses, topped with frosted rosemary sprigs. Makes about 8 ser...
Note : If you don't own ice cream machine, pour cooled mixture into cake pan and place uncovered in freezer. When edges are frozen, break them up, combining firm and liquid portions. Return to freezer. Repeat process 2 to 3 times until mixture is uniformly frozen. This will not produce as smooth a sorbet as made in mac...
This is a classic creme anglaise, infused with fresh basil and mint. Serve the sauce in a glass pitcher with summer fruits. Use any combination of the following: pitted cherries and red currants; strawberries, blueberries, blackberries, raspberries; plum, peach and nectarine sections; various melons. Sprinkle with supe...
Place half and half in heavy, non-aluminum saucepan and set over medium heat. Scrape vanilla seeds into liquid. Add vanilla pod and bring to boil.
Whisk together egg yolks (save egg whites for another use), sugar and salt in mixing bowl until combined. Very gradually whisk hot liquid into egg yolk mixture. Return to saucepan and cook over low heat, stirring constantly with wooden spoon, until custard lightly coats back of spoon, 5 to 8 minutes. Do not allow to bo...
Bring small pan of water to boil. Add basil and mint leaves and blanch 30 seconds. Drain and immediately plunge herbs into bowl of ice water and gently press out excess water.
Place cooled custard and herbs in blender and puree. Mix in Chartreuse to taste. Transfer custard to glass pitcher, cover with plastic wrap and refrigerate. Makes 2 1/3 cups or 6 to 8 servings.
A poem in honor of Ted Kennedy by 13-year-old Ben Haider.
the heavy feelings around him.
Colors into our bland life.
Ben Haideri is a 13-year-old West Roxbury, Mass., resident, who attends the Patrick Lyndon School in West Roxbury.
Kym contemplates adopting another child to give Joshua a sibling; and realizes that she needs to have "the talk" with Joshua about his own adoption.
Kym decides she wants a bigger home; and Harold wants to put on a one-man show directed by Rodney.
Kym plans a getaway to teach Joshua how to ski; and Kym's house guest, Mickey, butts heads with Rodney over how to parent Joshua.
Kym rents an RV and takes her friends to a winery; and Rodney offers to have Joshua spend the weekend at his house for the first time.
Rodney wants to plan Joshua's 4th birthday party; and Omarosa tries to help Wendell find love.
Kym decides to ask out Rodney's best friend; Kym and the Village are invited to a unique baby shower.
Kym asks Judge Mablean to bring order to the Village; and learns that she may be part of the problem. Later, while preparing to host the NAACP Theatre Awards, she notices Joshua is beginning to act out.
Part 1 of 2. In the Season 3 premiere, Kym and the Villagers travel to Orlando to appear on "Family Feud," but an argument between her and Rodney leaves their appearance on the show in doubt.
Kim Kardashian Surrogate: Pregnant!! And HOW FAR Along?
by Hilton Hater at July 26, 2017 12:39 pm . Updated at July 26, 2017 12:52 pm .
... it's set to become a reality in the fairly near future.
According to sources cited by Us Weekly, the surrogate hired by Kardashian and Kanye West is already pregnant.
Moreover, she's over three months along, meaning Saint and North will have a sibling as early as this January.
The story hasn't been reported on in several weeks, but Kim and Kanye allegedly agreed in mid-June to hire a woman to carry their third child to term.
They did so because Kim badly wants a large family, yet doctors have advised her that getting pregnant again would be dangerous.
After consulting with a physician, she seemed to concur.
“It would be a really dangerous environment for me if I were to get pregnant again," Kim said last season on Keeping Up with the Kardashians.
As a result, TMZ confirms that Kimye chose to go ahead with their plans to use a surrogate and to pay $45,000 in multiple installments.
The arrangement requires the surrogate to agree to certain guidelines (e.g. no drinking or smoking while pregnant).
There is also a reported bonus if she were to produce twins, which has actually been rumored by several publications.
All in exchange for giving birth to a child that will then be adopted and legally the child of Kim and Kanye West.
So who is the Kimye surrogate?
The couple has reportedly chosen a San Diego mother in her late 20s, someone who was referred to them by an agency.
According to insiders, this girl is someone who has already served as a surrogate on at least one occasion in the past.
We don't yet know if she's pregnant with a boy or a girl.
"I have so many siblings and I love it, they're my best friends and I would love that for my kids," Kim told Ellen DeGeneres in 2014.
However, two pregnancies plagued by Kim's potentially life-threatening condition prompted her and Kanye to ponder alternative options.
Using a surrogate became a frequent topic of discussion, with both Kris Jenner and Kourtney Kardashian volunteering to serve as hers.
No one took those offers seriously (particularly Kris' for obvious reasons), but it shows how important this is for Kimberly.
Now that it's happening, this is all pretty darn exciting!
Not just because it will provide Keeping Up with the Kardashians with a storyline that could easily keep it on the air for another two or three seasons.
But we're talking about another Kimye baby, people!
We wonder what he or she will end up looking like!
We wonder how he or she will fit into the family!
And, yes, given his or her parents' track record, we of course wonder what he or she will be named. Really, it could be anything.
Kim Kardashian Surrogate: She's HOW FAR Along?!?
UPDATED: The Czech-born beauty and Victoria’s Secret Angel will appear as herself in an upcoming episode.
Supermodel Karolina Kurkova has booked herself a new TV gig.
The Victoria’s Secret Angel, who has previously appeared in G.I. Joe: The Rise of the Cobra, Chuck and 30 Rock, will guest star in an upcoming episode of Person of Interest, The Hollywood Reporter has learned exclusively.
But the role will have a twist: Kurkova will play herself, but in serious peril. In the episode, which was recently filmed, Kurkova will catch the attention of Jim Caviezel’s former CIA agent and mysterious “Man In the Suit” character, as well as the rest of his vigilante justice team (played by Michael Emerson, Taraji...
The Czech-born beauty first appeared in the Victoria’s Secret televised fashion show in 2001, and most recently in 2011. She was not present for this year's show, which will be broadcast Dec. 4 on CBS.
Person of Interest airs 9 p.m. Thursdays on CBS.
As Thanksgiving approached last week, we made a healthy, delicious, and even vegan side dish at the Sargent Choice Test Kitchen that we’re excited to take home to our families this holiday season! The Ultimate Cauliflower is easy to make, leaving lots of time to talk to friends and family while it’s cooking.
Tahini is made from sesame seeds by separating the bran from the kernel and then grinding the kernels into a paste. The paste is savory and creamy and is a staple of Middle Eastern and Mediterranean cooking.
Tahini is actually considered a seed butter, similar to sunflower seed butter and peanut butter. Therefore, it is high in healthy fats, along with many vitamins and minerals.
It is usually thinner and more runny than typical nut and seed butters, but it can be used similarly in cooking. Add it to sauces like in this recipe, stews, or even cookies, like our Sargent Choice Tahini Cookies!
This recipe was incredibly easy to make. Once the cauliflower was in the oven and the sauce was made, we had plenty of time to sit, chat, and drink tea!
The sauce has many flavors in it, and it was unlike any sauce we had tried before. It would be a great addition to lots of other recipes as well.
The seasoning was simple, so if you don’t have very many spices this is a great recipe to get you started with cooking!
We enjoyed this simple, yummy way of eating vegetables. The cauliflower was great by itself and with the sauce.
Most of the cauliflower head is edible, not just the florets. We cut up the stems, too, so we had less waste and more to eat.
Be sure to spread out the cauliflower into a single layer and not overcrowd the pan. This helps it get brown and crispy.
Halfway through the cooking time, move the cauliflower around in the pan so all sides get brown. Check it consistently towards the end by carefully poking a piece with a fork to determine if it is done.
When making the sauce, taste as you go. We tasted it once and wanted to add more lemon, and then we tasted it again before adding too much.
Preheat the oven to 425⁰F and line a large baking sheet with foil. Place the baking sheet in the oven while the oven preheats.
In a large bowl, toss the cauliflower with the olive oil, salt and pepper. Carefully remove the baking sheet from the oven. Spread the cauliflower out evenly onto the baking sheet and roast for 30-35 minutes in the oven, stirring once halfway through cooking time.
While the cauliflower is roasting, make the tahini drizzle. To a small bowl, add the tahini, soy sauce, lemon juice, lemon zest, olive oil, water and garlic. Whisk to combine.
Remove cauliflower from the oven, drizzle with tahini and garnish with parsley.
TIME and again in the sport you hear the twenty-first century boxing phrase of a fight being left to ‘marinate’.
The word choice is something Noble Art fans have rightly become wary and sceptical of.

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