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Friday, July 26, 2013

7:50pm Jeff Dufour, DC Editor, Urbandaddy.com

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


7:20pm Declan McCullagh, senior writer, CNET

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Feds tell web firms to turn over user account passwords


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

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Around the world with pinot noir



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

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The week in politics


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

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A look at "Wolverine"


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

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Summer camp is not such a great idea

Read more: Summer Vacation Is Evil


12:51 p.m. – Dave Ross, commentator

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Another Zimmerman juror speaks


12:20 p.m. Mary Beth Albright

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How to select produce and avoid cyclospora


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

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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

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"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

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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

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Tracking flight stats


Good news: Not all fats make us fat

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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

Mike_Isabella.jpg

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



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