Sunday, July 24, 2011

Seeing The Sun

Our archivist, Paul McCardell, dusted these off for me a couple of years ago. "Seeing The Sun" is a four-part documentary about how the paper gets published, circa 1931. The clips show just how much - for better or worse - the newspaper business has changed during the past century.









From Trees to Tribune

When I worked in the Tribune newsroom, one of my favorite hangouts was Dick Locher's office. Locher was an award-winning editorial cartoonist and also the artist for the Dick Tracy cartoons. This video shows some of his predecessors.



Sunday, July 17, 2011

Alice's Restaurant


A terrific summertime combo that we picked up several years back from Alicia, our Polish nanny in Chicago.

Bistro Chicken

2 cups cooked penne or rotini
1 cup quartered cherry tomatoes
1 4-0z. package crumbled feta cheese with basil and tomato
1/2 cup prepared Good Season's Honey Mustard or Cesar Salad Dressing mix
1/3 cup lightly chopped fresh basil leaves
1/4 cup each chopped red onion, sun dried tomatoes (drained and chopped)
2 boneless, skinless chicken breasts, grilled or broiled and cut into 1/4 inch slices

Mix all ingredients. Serve warm or chilled.

And in honor of the title of this post:

White Bean Vinaigrette

This is one of our favorite summertime meals from Annemarie Colbin's "The Book of Whole Meals."

2 cups dry baby lima beans
8 cups water
1 small onion
1 small carrot
2 parsley sprigs
1 tsp sea salt
2 Tbl chives
1/2 red bell pepper
1 handful parsley
2 whole scallions

Place the beans and water in a 3-quart pot; bring to a boil, reduce heat, and simmer for 2 minutes. Turn off heat, cover, and soak for 2 hours.

Add the whole carrot and onion and the parsley sprigs to the beans; simmer for 1 hour. Add salt 10 minutes before removing beans from heat. Discard the carrot, onion and parsley sprigs; drain the beans and cool to room temperature.

Chop the chives, red pepper, parsley, and scallions. In a 1-quart bowl, combine 3 cups cooked beans, chives, red pepper, parsley and scallions. Toss with Vinaigrette Dressing, and marinate for at least 15 minutes.

VINAIGRETTE:

1 tsp umeboshi plum paste
4 Tbl brown rice vinegar
2 Tbl olive oil

Combine the ingredients, mixing well with a fork.