Friday, July 26, 2013

7:50pm Jeff Dufour, DC Editor,


A much-loved Va. bar moves to D.C.; go kayaking near Nats Park

7:20pm Declan McCullagh, senior writer, CNET


Feds tell web firms to turn over user account passwords

6:40 p.m. Scott Greenberg, syndicated wine columnist


Around the world with pinot noir

4:20 p.m. – Chris Wallace, host, Fox News Sunday


The week in politics

3:50 p.m. – Kelly Jane Torrance, editor and film critic, The Weekly Standard


A look at "Wolverine"

3:10 p.m. – Matthew Yglesias, business and economics correspondent for Slate Magazine


Summer camp is not such a great idea

Read more: Summer Vacation Is Evil

12:51 p.m. – Dave Ross, commentator


Another Zimmerman juror speaks

12:20 p.m. Mary Beth Albright


How to select produce and avoid cyclospora

10:40 a.m. – Clinton Yates, Washington Post columnist


The plan for a D.C. United stadium is the real deal.

Related Link: Washington Post: For D.C. United fans, it’s about time

10:10 a.m. Jen Chaney, Washington Post


"The To Do List" is a high school coming-of-age comedy from a young woman’s perspective.

9:10 a.m. – D.C. Mayor Vince Gray


Land swaps are needed before D.C. United stadium will be built.

Gizmodo: A Fleet of Blimps Will Soon Serve as a Missile Shield Over Washington

Feb. 2013 – Reuters: Blimps to bolster Washington’s air shield in test

Data Doctors


Tracking flight stats

Good news: Not all fats make us fat


WTOP’s Paula Wolfson reports.

Olive Oil-Poached Cod with Squash Blossom Pesto from his cookbook, “Mike Isabella’s Crazy Good Italian.”

Cod is a popular mild, white fish. It’s lean and flaky and handles olive oil poaching better than almost any other fish. The squash blossom pesto is the perfect accompaniment.

Mike Isabella


Chef Mike Isabella

Serves 4 as a small plate Active Time = 25-30 minutes

You’ll need:

1 quart extra virgin olive oil

1 sprig thyme

1 bay leaf

1 clove garlic, smashed

Peel of 1/2 lemon (no pith)

1-pound cod filet, skin removed, cut into 4 equal portions

2 teaspoons kosher salt

1/4 cup canola oil

1 tablespoon cornstarch

1 tablespoon water

8 squash blossom petals (from 2-3 squash blossoms)

1/4 teaspoon sea salt

3/4 cup Squash Blossom Pesto (recipe follows)

1. In a large, heavy-bottomed pot, bring olive oil, thyme, bay leaf, garlic, and lemon peel to 170

Advertiser Content