| Debunking the Reagan Myth
I understand why conservatives want to rewrite history and pretend that these good things happened while a Republican was in office - or claim, implausibly, that the 1981 Reagan tax cut somehow deserves credit for positive economic developments that didn't happen until 14 or more years had passed. (Does Richard Nixon get credit for "Morning in America"?) But why would a self-proclaimed progressive say anything that lends credibility to this rewriting of history - particularly right now, when Reaganomics has just failed all over again? Like Ronald Reagan, President Bush began his term in office with big tax cuts for the rich and promises that the benefits would trickle down to the middle class. Like Reagan, he also began his term with an economic slump, then claimed that the recovery from that slump proved the success of his policies.
New Latah Bistro Classes
Join Heather Black-DuPree, owner of Latah Bistro, for the Tastes of Tuscany cooking classes every Sunday from 12 to 3 p.m. The classes feature recipes from Siena, Italy where Black-Dupree recently took classes herself. "Heather's style incorporated a passion for food with stories, trivia and traditional cooking knowledge," the Duprees said in a news release. Future classes will include Latah Bistro Chef David Blaine and other chefs from the restaurant. The restaurant is closed so students use the kitchen and dining room for the private classes. When they arrive they'll meet other students, put on an apron and then start cooking. Recipes will be provided along with wine to sip and appetizers. At the end of the night, the group sits down to the three-course meal they made that night.
VIDEO: Making fresh pasta dough with the Richter brothers from Torches
They make it look ridiculously easy. But what the Richert brothers do with a little flour, some eggs and water just might make a pasta lover a little weak at the knees.Handmade pasta dishes are among the specialties served on the eclectic menu at Torches Restaurant in Kenmore.J.J. and Kevin Richert, both former executive chefs from Buffalo restaurants including Prime 490 and Nektar, now have their own kitchen where they can create their unique style of freehand culinary expression that J.J. calls "eclectic."The brothers bought what used to be Tsunami Restaurant from local chef Mike Andrzejewski, who has since opened up Sea Bar in Williamsville. The Richerts are chefs' chefs and on more than occasion a collection of area chefs from restaurants including Andrzejewski, Kevin O'Connell from O'Connell's American Bistro and the chefs from Oliver's and Lombardo's gather after hours to eat, talk about cooking and take in a little "therapy," J.J.
Reader Exchange: With a few tweaks from a friend, Chicken Florentine ...
Today's recipes are long, so I will keep the chatter short.Our good friend Mike Hayes of Onalaska, Wis., and WIZM radio devised a Chicken Florentine Soup with Artichoke Hearts for Valerie Huebsch of West Salem, Wis., to try.
Hopefully she will to let us know how it stacks up to the soup served at Pickerman's, where Valerie first tasted it. Mike's recipe "was originally a casserole; I made it all in a big soup pot." And, being Mike, he tweaked a little and improvised a lot: "Of course, I adjusted the recipe ... marinated chicken breasts (herb, garlic and Romano) rather than plain."He also used whole milk instead of half and half, roasted garlic mushroom soup rather than regular, extra mushrooms, fresh Parmigiano Reggianoand real bacon, fried and crumbled. "OK, probablymore than 2 cups of mozzarella, too."The result was a big hit with Mike's test subjects, um, "guests." He suggests you adjust the recipe to your own taste: "Make it your own soup, and invite friends over to enjoy it ...
Aidy: It was a fair result
Still stick to my post WBA game thoughts posted on here, the manner of that defeat will (and has) cause tremors right through the club from manager, team and fans. All is not lost as we are still second and it may be better that Watford leave the spotlight of being top and work their way through this mini crisis. .
AFC Telford 2 - 1 Hyde United
HYDE'S dismal run of form continued at the impressive New Buck's Head Stadium on Saturday where, despite a late rally, the Tigers came away with nothing. Loan signing from Huddersfield Town, Shane Killock made his debut for the Tigers in the heart of the defence, Steve Pickford moved to right back, whilst Danny Warner made way for Chris Lynch on the left. The defence had a more secure look than in recent games, but Pickford's influence in midfield was sorely missed. Time after time Hyde were second best in midfield and this contributed to their downfall. Telford took the lead on 32 minutes when Mark Innes gave the ball away with the Tigers well upfield. The home side capitalised immediately and Gary Birch, with excellent close control, made no mistake.
Turning Point
The familiar business cycle of boom and bust has been more or less synchronized internationally for over a century, but it was always driven by what was happening in the big Western economies and Japan. Its almost seven years since the last recession, so we are due or even overdue for another by now but theres no sign of it. The big, developed economies are forecast to grow at only 1.52.5 percent next year, but Eastern Europe, Russia and South Africa are growing at 5 percent or better, and the major Asian economies (apart from Japan) at 7 percent or better, so overall growth in the global economy will be healthy enough to avoid a recession. This is not to say that the business cycle has been abolished forever, but rather that the timing of the next downturn probably depends as much on decisions made in Beijing, Moscow and New Delhi as it does on the traditional decision-making centers in the US, Western Europe and Japan.
Cook It: Dungeness Crab Cazuela
In a large nonstick skillet, heat 1 tablespoon of the oil. Saut the onion for about 6 minutes, or until softened. While onions are cooking, give mushrooms a quick rinse and place on paper towels. Use damp towel to rub off grit. Slice the mushrooms thickly. Remove onions to a small bowl, add another tablespoon of olive oil to the same pan and saut mushrooms for about 3 minutes, or just until barely golden on each side. Set aside. For the tortillas: Heat a large nonstick skillet or griddle over medium heat. Place a raw tortilla on the hot surface and cook without turning until you see bubbles. Cook until it has light brown spots on both sides and it is no longer forming bubbles, about 2 minutes. Stack tortillas as you cook them. They do not have to be covered. For the sauce: Place sour cream in a large bowl.
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