The Guardian and NDR are reporting allegations that Google handed over journalists’ private personal data en masse in response to “catch-all” warrants against WikiLeaks’ employees, and then was not allowed to inform its clients, the journalists, that it did so for more than two years. On the NDR article page you can watch an interview in English with Sarah Harrison, an editor at WikiLeaks.
The weather has been mighty weird around here lately. We’re down in the South, so we’re not getting battered by hurricane-force storms like the North is, but we’re still feeling its effects. The clouds, when not sprinkling rain, freezing rain, or (less recently) dumping big soft fluffy snowflakes onto us, are racing across the sky, bringing dynamic shadows to our town. The Danube is overflowing its banks on the islands, but not quite yet on the city side. It’s not far off, either.
Once in a while, when the clouds and sun play nice together, we get a rosy sky at dusk around 16:45: [exif id=”10524″]
I’m sick of cooking. Yeah, I didn’t think it would ever happen, either, but the recently wrapped-up holiday season kinda tested my limits. Mostly because I’m tired of doing dishes, but at least part of it is a lack of inspiration. As much as I wanted to go out last night, I didn’t feel like spending the money, so I looked inward…to my pantry. It had to be something made from staples that wasn’t boring. The technique came from one recipe and the flavor profile from another and it yielded delicious results: subtly sweet and smoky, with a salty punch from cheese and some half & half to ease the acidic edges. And it came together in the amount of time it took to boil the pasta.
Maybe my mojo’s not entirely gone.
1 T olive oil
1 T butter
2 shallots, diced
3 cloves garlic, chopped
2 T tomato paste
1/4 c white wine
1/2 t basil
1/2 t oregano
large pinch red pepper flakes (optional)
1 jar (3-4 peppers) roasted red peppers, drained, lightly rinsed and roughly chopped
2/3 c half & half
1/4 c Parmesan cheese, grated
salt to taste*
In a small saucepan, heat oil and butter to medium-low. Sauté shallots and garlic until just tender, then stir in tomato paste and cook for a couple of minutes. Add wine, basil, oregano and red pepper flakes, stir to combine and allow wine to reduce to 1/3 (the boozy smell the should be gone). Reduce heat to low, add the red peppers and half & half and stir until everything is combined. Allow to heat to a bare simmer, then blend with a stick blender until very smooth. Stir in the cheese and bring sauce to a simmer for 3-5 minutes, stirring constantly, but do not allow it to get to a full boil. Taste and adjust seasoning as desired. Toss with pasta and serve with more cheese for sprinkling.
*The peppers I used had a little salt in them, as part of the preservation process. Combined with the cheese, that was salty enough for us. Plus, be careful not to blot out the peppers’ sweetness – I think that’s where the interest comes from.