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FEATURED FOOD & RECIPE BOOK REPORT: Brown Rice Risotto With Peas & Potatoes

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#AceFoodDesk says here todays Vegetarian Recipe of Brown Risotto Rice With Lovely Green Peas & Potatoes enjoy with Kindness & Love XX A&M

Site logo imageThe New Vintage Kitchen: Dorothy’s New Vintage Kitchen: Published: June.05: 2023:

Brown Rice Risotto with Peas and Potatoes

A celebration of the beautiful spring pea, with a healthful twist on my regular recipe, and full of flavor!

When the peas start coming fast and furious, we’re all happy. Few vegetables are more perfect and versatile as the pea, and none more fleeting in its season, all the more reason to cherish. The sugar snap peas appeared at the farmers market this week, and I was delighted to find them nestled with the radishes and turnips. Tender, with edible pods, they sing of late spring.

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The gentle art of shucking peas

English peas, also called garden or shell peas, are my favorite, and although the actual pods are too tough to eat, you can use them to make an extremely flavorful stock. Pea flavor in abundance. When they arrive in their flurry, Iโ€™ll have a quiet time with a cup of tea, shelling the peas the same way I did when I was a kid at my motherโ€™s table. A nice time to chat about most anything. Sometimes, when I’m lucky, it’s my turn now, and I enlist the grandkids help. You can get pretty fast at it, if you like, or take your time. All nice memories.

Stem, leaf, flower, and fruit, all edible in some way and delicious

Snow peas, another edible pod pea, will follow soon, but weโ€™ll concentrate on those later. In fact, edible pod or not, every part of every pea plant can be used in some way, and I like to take advantage of this. I don’t toss away flavor if I can help it!

Let’s go for a whole grain here

I experimented with my regular pea risotto recipe because as much as I adore using traditional creamy white arborio rice, I prefer to serve my family a whole grain. But organic brown arborio rice is really hard to find, and very expensive! I needed to put my thinking cap on. 

And now, potatoes!

Iโ€™ve substituted my house short-grained brown rice, and in order to add a little extra starch to the dish, I added some starchy potatoes in the form of diced Russets. They lent enough extra creaminess to mimic the starch from the arborio, and the texture was a nice addition as well. Not traditional, but a few notches more healthful than using a white rice, and I hope I have not offended my Italian cooking friends.

A rice ritual

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My granddaughter at 10 had already mastered the dish!

The grandkids and I love the process of making risotto. Yes, there are recipes where you donโ€™t tend the pot as reverently, or even bake it in the oven, but itโ€™s precisely the ladling routine that we love. A saute of the aromatics, coating of the rice, and ritual deglazing of the pan with wine or cognac, and slow addition of the stock a ladle or two at a time until the rice is cooked to a creamy consistency. You really feel like you’re cooking here, and it’s fun.

I really wanted to keep the flavor of the dish pure pea, so I resisted the urge to add the beautiful bulb of fennel I also found at the market, and a few herbs that were calling my name. The result is an extremely easy, pea-forward dish, a perfect late spring Sunday supper, whether using English peas or sugar snaps. Of course, any leftovers can be used to make arancini balls, or stuff peppers, or even a taco the next day!

Brown Rice Risotto with Spring Peas and Potatoes

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  • 1 ยฝ lbs. English peas OR a pint of sugar snaps and cup of frozen green peas
  • 7 cups of water
  • 2 tbsp. olive oil
  • 1 large or two small leeks, diced
  • 3 cloves garlic, finely minced
  • 1 ยฝ cups short grain brown rice
  • 2/3 cup dry white wine
  • 2 cups small diced Russet potatoes
  • 2 tbsp. chives, finely mincedsave some for garnish
  • 2 tbsp. butter or vegan butter
  • ยผ cup grated Parmesan or vegan Parmesan

            Shuck the peas. You will have about 2 cups of peas to reserve for the dish. Place the pods in a sauce pan with the water. Bring to a boil with a little salt, cover, and simmer for at least a half hour. Dice the leeks and toss the trimmings into the stock pot as well, along with the peelings of the garlic. If you are using sugar snap peas, clean and cut them in half diagonally, then toss the strings and ends into the stock pot, below. 

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These little trimmings from the peas add immense flavor to your quick stock.

            Once the stock is done, strain it and place it back in the pot over a low simmer to keep it hot. It might sound like a lot of fuss, but it really is simple, a little simmering while you gather the rest of the ingredients, and the flavor those pods add is abundant.

            Heat a large, high-sided skillet over a bit higher than medium heat and add the oil. Sautรฉ the leek until soft and add the garlic and rice to coat as well. Season with salt and pepper. Once the rice is well coated, toast for a few minutes, add the wine and stir well. Once it is evaporated, add a couple of ladles of the hot pea stock.

            Stir gently, but not constantly, and as the liquid evaporates, add a couple more ladles of the stock. After about 10 minutes, add the potatoes, and continue the routine. Put a little jazz on, and you’re all set for a bit.

            Once the rice is just about there, add the peas or sugar snaps and green peas and cook for a few minutes until they are tender.

            Remove from the heat and stir in the chives, The texture should be a bit loose, and if it is too stiff, add a bit more broth or water to loosen it up, then add the butter, and the cheese. Taste and check for seasoning. Garnish with pea shoots and flowers and anything else that feels like a spring celebration, and serve immediately!

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This version from last year used English peas and potatoes, most delicious!

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Food Recipes

FEATURED FOOD RECIPE & BOOK REPORT: Strawberry Rhubarb Crisp Served With Ice-Cream or Dairy Free Ice Cream

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#AceFoodDesk says here is a ‘ Pud to really enjoy with Kindness & Love XX A&M

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Strawberry Rhubarb Crisp Dorothy’s New Vintage Kitchen: Published: May 31

The New Vintage Kitchen

The Spring Song in Vermont!

When the rhubarb hits the farm stands, you know the first strawberries will be close behind. The two spring treasures are a perfect balancing act โ€“ the berries sweet and vibrant, the rhubarb tart and sour. The good news is that both the strawberries and the rhubarb freeze beautifully, so there is no excuse not to serve local all winter long.

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Tart or sweet, your choice 

            Rhubarb is in full swing, and our first strawberries have appeared. What a treasure, especially since we had a hard freeze last week. The apple and peach trees were in blossom and thus hit hard by the 20-degree temperatures, so fingers crossed as to the resulting damage to the harvest. It’s always a balancing act, the fruit trees flower, and a threat of frost or freeze in the north is always there.

This recipe is on the tart side, with minimal sugar. Thatโ€™s how I like it, but if you want things sweeter, add an additional quarter cup to the fruits, and a few extra tablespoons to the topping.

A perennial friend

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            Rhubarb is a perennial in northern gardens, sending up its leafy stalks in May. The leaves are not good to eat, but the stalks are a wonderful sour that can be use in both sweet and savory dishes. Filled with antioxidants and vitamins, used medicinally in China, it is a handy plant to have growing in the garden. To harvest, just pull out the stalk you want, cut off below the leaf part, and enjoy the harvest! 

The occasional treat

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            This recipe is pure dessert and has a lot of sugar, so it is an occasional treat for a special gathering, and I didnโ€™t even try to make a healthful version. It is naturally vegan, and quite delicious served with a non-dairy vanilla ice cream, shown here. To make this gluten free, simply use your favorite gluten-free baking mix in place of the flour.

Swap a different fruit if you like

This is also the basic recipe I use for any fruit crisp, especially my apple crisp. Although these desserts are easy, there are a few things you should remember. First of all, always place the baking dish on a baking sheet because they often bubble over. Also, bubbling is a good thing. As with making fruit pies, if the filling does not hit the bubbling point, the cornstarch will not activate and you will have very wet crisp, so don’t take it out of the oven if you don’t see the little bubbles on the side. If it is browned but not bubbling, cover with foil and give it a little more time. When you remove it from the oven, resist the urge to dive in. The longer it sits, the more it will firm up.

Strawberry Rhubarb Crisp

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For the Filling:

  • 1 quart of sliced rhubarb, ยฝ-inch cuts
  • 1 quart of strawberries, cleaned, sliced
  • ยฝ cup of white sugar
  • ยผ cup cornstarch
  • A large pinch of salt
  • The zest of one lemon
  • The juice of one large lemon, about ยผ cup
  • 2 tsp. vanilla extract

For the Topping:

  • 1 cup of old-fashioned oats
  • 1 ยฝ cups unbleached white flour
  • ยฝ cup white sugar
  • ยฝ cup light brown sugar
  • A large pinch of salt
  • 1 ยฝ sticks unsalted butter
  • 2 tsp. vanilla extract

            Preheat your oven to 350 degrees. Butter a large baking dish, the 8โ€ X 13โ€ Pyrex dish I stole from my motherโ€™s kitchen is perfect (you probably have one).

            Place the fruits in the baking dish and add the other filling ingredients. Mix well. Use your fingers. This is about as simple as it gets.

            With a wooden spoon, or in the bowl of a mixer with the paddle attachment (easiest), combine the topping ingredients and mix until it becomes a unified mass. Most recipes for toppings for a crisp tell you to just barely mix the topping ingredients with the butter until it looks like coarse meal or peas, and sprinkle over all. But if you do this, the topping wonโ€™t get really crispy. You need the butter to marry with all the other ingredients. You want it to look like stiff cookie dough.

            Drop by heaping fingers-full on top of the fruit, trying to cover most of it, but breaking it up so it is not uniform. There will and should be clumps. Bake for about an hour, check at 50 minutes and rotate the pan, front to back, if it is browning unevenly.

            Let cool to barely warm before serving, so that the juices can firm up, if you can wait that long. Top with ice cream, or dairy-free ice cream if desired. If you have your grandmother’s dessert dishes from the Depression, use those of course!

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Food Recipes

FEATURED BOOK & FOOD RECIPE REPORT: Light & Lively Grilled Oysters

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Ace Press News From Cutting Room Floor: Published: May.30: 2023:

#AceFoodDesk says here’s another ‘ Food Recipe ‘ this time its ‘ Seafood of Lovely Grilled Oysters ‘ for you to enjoy with Kindness & Love XX A&M

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Light and Lively Grilled Oysters Dorothy’s New Vintage Kitchen: Published: May 27

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Once you get them shucked, this is as simple as it gets, and memorable for any gathering!

May is the month of my mother’s birth, her death, Mother’s Day, and, of course, here we are in the middle of Memorial Day Weekend, my thoughts turning to all of those who are no longer here: my father, my brother, and most recently my sister, plus many other relatives and friends. I thought I would honor my mom by featuring one of her absolute favorite foods โ€“ oysters.

Her favorites

      Itโ€™s in my genes. Because they were her favorites, she had lots of recipes using them. My Aunt Elda lived by the shore, and would bring us oysters by the bushel basket, literally. I have fond memories of mom and her sisters sitting around said basket, slurping these delicacies with sheer delight. There was always enough to make something else with them, a baked oyster casserole perhaps, or a chowder. 

We’ve yet to find a pearl

But her favorite was straight from the shell, always with a joke about looking for a pearl. My grandchildren have followed the example, so I’m teaching them to be experts at shucking. You never know when you’ll find that pearl, yours to keep.

Essence of the sea

When we taste an oyster, we taste the sea, pure and simple. There is nothing that can transport me to the shore better than a plump oyster, fresh from the shell, preferably with just a squeeze of lemon. Add a glass of Prosecco and a friendly companion, and all is well in the universe. Truly.

A light touch in cooking

      But some prefer their oysters cooked, so this is one of my favorite ways to offer them up, lightly dressed for the charcoal grill, with plenty of flavor. Donโ€™t bury the oysters in a cream sauce, or cover them up with stuffing and spinach and bacon! Let the little bivalves shine in their splendor.

Practice makes perfect

      Shucking oysters is not hard, but it does take a little practice. You will need a very sharp, sturdy knife or thin-headed screwdriver, and if you plan to cook a lot of them, a protective glove is handy. My son bought me two, I think he was worried I would hurt myself, or maybe he did not want the job. There are plenty of YouTube vides available to demonstrate shucking better than I can write here, including this one from a great New England icon Legal Seafoods in Boston. Shucking oysters. They know their seafood there!

Know your source

      Buy your oysters from a reputable fish source and always ask when they came in to the store. Ask where they are from as well. We generally get our oysters from Maine and Massachusetts, but sometimes New Hampshire, Rhode Island, and Connecticut lend their harvests to the local shops. I have one vendor who enjoys getting some exotics in now and then. By exotic, I mean west coast. West coast oysters have a completely different flavor than east coast, but they are still delicious. But being a localvore, I enjoy our New England oysters best. There is also a Maine source that has cultivated oysters from a French strain, and those are superb too!

Same oyster, different terroir

For the most part, east coast oysters are all the same species, but they vary markedly in flavor depending on the unique terroir of where they are raised. The waters, the soils, other marine life, maybe even the phase of the moon, etc., all contribute to the great variety of flavors, and there are lots of oyster snobs out there! Did I say snobs? Oh, sorry, I meant connoisseurs. 

Store them with care

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After you get them home, they will store for a few days, in the refrigerator, covered with a damp towel. Always store them flat side up, so no moisture will leak from the oysterโ€™s bowl-shape. You don’t want to lose that precious liquor.

      Iโ€™ve used a charcoal grill here, but broiling works fine; you just wonโ€™t get the smoky flavor.

Light and Lively Grilled Oysters

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Yes, there are two missing. Chef’s treat.

  • 12 oysters
  • 2 cloves garlic, finely minced
  • Dry white wine or lemon juice
  • Crushed red pepper flakes
  • 2 tbsp. fresh parsley, minced
  • Freshly finely grated Parmesan

      Shuck the oysters, and bestow upon yourself a reward of one or two raw oysters for your hard work. Cook’s treat. Place in an oyster tray, or a sheet tray nestled in crumbled aluminum foil, taking care not to tip the precious liquor from the shells.

      Sprinkle just a tiny bit of garlic on each oyster, followed by a teaspoon or so of white wine, and just a few crushed red pepper flakes. Sprinkle parsley over all, and grate the Parmesan lightly. This should all be minimum, so the oysters shine through.

      Grill or broil for five to 6 minutes, depending on size, or until the cheese is melted, and serve! Donโ€™t overcook.

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Sylvia LaFlamme Grover, my beautiful momon her 75th birthday

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English History

ENGLISH HISTORY: The Strange Survival of the Guinness Book of World Records

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#AceHistoryDesk – A couple of summers ago, I went to the Guinness Storehouse in Dublin. Iโ€™d spent a lot of time in the city before, but Iโ€™d never visited the brewery according to the Guardian News by

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The tour is good. You can learn about how barrels are made, get your face printed in the head of a pint and, at the end, have a drink in a bar with a 360-degree view of the city. But what stayed with me most was something I saw there by accident.

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One of the exhibit rooms was closed off, but only partially. Curiosity got the better of me, and behind the door, I found a room that was empty but for a table. On the table, there were a handful of editions of the Guinness Book of Records. I hadnโ€™t thought about this book since I was in primary school. Back then, the Guinness Book of Records meant a big, brightly coloured, hardback volume containing 500-odd pages of pictures of people doing things like growing their hair very long or juggling knives.

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These were books that children gleefully unwrapped on Christmas Day and argued over with their siblings. As I flicked through the old editions โ€“ 1994, 2005, 2012 โ€“ I thought about the connection between Guinness the stout and Guinness the book for the first time, as well as a hundred questions I hadnโ€™t thought to ask as an eight-year-old marvelling at the man with the stretchiest skin or the most needles inserted into his head.

Even now, in the age of YouTube and TikTok, when you can catapult yourself into fame, riches and recognition for feats of all kinds with nothing more complicated than your phone, the Guinness Book of Records continues, somewhat incredibly, to exist. The book, which since 1999 has gone by Guinness World Records, is still an overwhelming blizzard of wacky pictures and hard data.

But the company that publishes the book, also called Guinness World Records, is not the same as when I held my first annual, the green and silver 2002 edition. Sales of the book have declined in recent times, and the company has had to find new ways to make money โ€“ not all of which have met with the approval of the GWR old guard. When I spoke to Anna Nicholas, who worked as the head of PR for the book in the 80s and 90s, she lamented how things had changed: records are now more sensationalist, she said, to meet the demand of an audience that can see extraordinary things whenever they like on social media. โ€œGuinness seemed to have had no issues with shamelessly and unapologetically selling out its devoted audience,โ€ claimed one once-ardent fan in a 2020 blogpost.

It is strange to think of Guinness World Records โ€“ a business named after a beer company, which catalogues humanityโ€™s most batshit endeavours โ€“ as the kind of entity that could sell out. At first glance, it seems like accusing Alton Towers or Pizza Express of selling out. But the deeper I delved into the world of record breaking, the more sense it made. In spite of its absurdity, or maybe because of it, record breaking is a reflection of our deepest interests and desires. Look deeply enough at a man attempting to break the record for most spoons on a human body, or the woman seeking to become the oldest salsa dancer in the world, and you can find yourself starting to believe that youโ€™re peering into humanityโ€™s soul.


On a windy late autumn morning, at the Olympic Park in east London, I found a young man pogoing with as much nervous solemnity as it is possible to pogo. Tyler Phillips, who had the aura of an Orange County surfer out of water, with a Hawaiian shirt and long hair tied back under a helmet, was there to try to break the record for most consecutive cars jumped over on a pogo stick. Behind him, five taxis were lined up side by side, with a gap of a few metres between each. A dozen Guinness World Records employees stood around to witness this attempt. Their number included a man in a navy and grey suit with a GWR logo on its breast pocket โ€“ a suit I later learned is reviled by many at the company for the high voltage of static it produces โ€“ who was introduced to me as Craig Glenday, the bookโ€™s editor-in-chief, who watched on with the unruffled air of someone for whom seeing a man pogostick over cars is all in a dayโ€™s work.

The atmosphere was tense. Final measurements were taken of the space between the cars (280cm) and their height (1.88m). Cameras were set up to document the feat. Phillips did some practice runs without the cars. On one occasion, he found himself sprawled on the pavement. I winced.

Finally, it was time. Everyone fell silent. Phillips steadied himself, and began. He nailed the first jump. Then the second, then the third. All breath was held. When Phillips jumped the final taxi and landed unscathed, he let the pogo stick fall to the ground and did a celebratory backflip, elated. โ€œYes!โ€ he shouted, before running over to wrap Glenday in a bear hug. (Phillips has since beaten his own record, jumping over six cars in Milan in February 2022.)

Glenday has been part of GWR since 2001, and has, as a result, led an extremely varied professional life. He has suffered in the line of duty. One time on a trip to Istanbul to meet the woman who can protrude her eyeballs furthest out of her face, he received an insect bite that led to an infection that almost resulted in amputation. He was once stranded for a week in the southern tip of Chile with the band Fall Out Boy, who were trying to fly to Antarctica to break the record for the fastest time to do a gig on each continent. โ€œLocals thought I was in Fall Out Boy. They were like, โ€˜Why is this fat old man in Fall Out Boy?โ€™โ€ he recalled.

A few weeks after witnessing Phillipsโ€™s feat, I visited Glenday at the Guinness World Records headquarters in central London. The company has more than 400 employees, and offices in New York, Dubai, Tokyo and Beijing, but the headquarters are in an unremarkable building near Tottenham Court Road. At first glance, the office looks much like any other. Until, that is, your eyes alight on items such as the puck from the longest ice hockey game (52hr 1min, 2002) and the broken toilet seat from a 2007 record-beating attempt at smashing the most toilet seats with your head in a minute (47). It is here that Glenday and his team put the book together, as well as make or break the dreams of record-setting hopefuls all over the world.

Glenday was keen for me to try breaking a record myself. He browsed through their database of 60,000-odd records to find one that was easy to do in the office and not impossibly difficult to beat. We settled for the longest time standing on one leg blindfolded. The record stood at 31min 14sec. Glenday printed off six pages of guidelines. For more complicated records, the guidelines can run to dozens of pages, but these were relatively simple. I read that I was not permitted to rest my other leg on my standing leg, that I must have two independent witnesses timing my attempt with stopwatches accurate to 0.01 seconds, film my attempt for Guinnessโ€™s verification, and be blindfolded even in the event that I am in fact blind.

Like all record attempters, I was allowed three goes. My first attempt clocked in at a pathetic 3.4 seconds. Then 25.06. Then 31.03. Iโ€™m somewhat ashamed to say that a tiny part of me was surprised. As I read through the guidelines, a voice inside me had whispered: โ€œWhat if this is my secret skill? A hitherto undiscovered genius I have: standing on one leg blindfolded?โ€ I didnโ€™t really expect to break the record. But the tiny possibility was thrilling.


As a child, I thought of Guinness as something like a mystical higher power, or some kind of government body. It seemed like it must have always existed. Not so. It began with an argument in 1951. The managing director of Guinness, Sir Hugh Beaver, was on a hunting trip in Wexford, and his party couldnโ€™t agree which game bird was fastest. This dispute seems to have stuck with Beaver. Thinking back on the incident three years later, it occurred to him that these kinds of arguments must happen all the time and there would surely be an appetite for argument-settling answers in the form of a compendious book that catalogued world records, as well as the extremes of the natural world. This volume could be distributed to pubs that sold Guinness. It could also be sold in shops, and provide another revenue stream for the brewery.

For help, Beaver turned to identical twins named Ross and Norris McWhirter who ran a fact and figure-provision service for the newspapers of Fleet Street. The first edition, published in 1955, was shaped by the brothersโ€™ eclectic personal taste and sense of propriety. Norris hated popular music because he thought it was โ€œephemeralโ€, and so limited the number of records in this field. No records to do with sex were included, because the twins thought, as Norris put it in 1954, โ€œYou can get those records out of medical literature, but ours is the kind of book maiden aunts give to their nieces.โ€ Instead, readers could discover the highest lifetime milk yield of a cow (325,130lb, held by a British friesian called Manningford Faith Jan Graceful). The foreword to the first edition read: โ€œGuinness, in producing this book, hopes that it may assist in resolving many such disputes, and may, we hope, turn heat into light.โ€

The book became wildly popular, and the annual Guinness Book of Records was born, with the McWhirter twins remaining at the helm for the next two decades. In 1975, however, Ross was shot dead by the IRA for publicly offering a ยฃ50,000 reward for information leading to the conviction of terrorist bombers in Britain. Norris continued alone, only stepping down as editor in 1985, and remaining in an advisory role until 1996, when he stopped working for GWR. โ€œThe book was Norris and Norris was the book,โ€ was how Anna Nicholas put it to me. Under his editorship, GWR headquarters became a homing beacon for the UKโ€™s biggest oddballs, who showed up claiming everything from the heaviest sausage dog to the worldโ€™s largest toothbrush. (Norris was also fervently rightwing โ€“ an enemy of trade unions, the European Union and sanctions against apartheid South Africa โ€“ though these beliefs were not evident in the book he edited.)

Today, anyone arguing with their friends about the fastest game bird (the red-breasted merganser, at 130 km/h) would, of course, consult the internet, not the latest edition of Guinness World Records. There is a decidedly analogue feel to the company โ€“ the objects on display at the office, the physicality of the book itself. But when I sat down to chat with Glenday in the GWR headquarters, in a meeting room named after Elaine Davidson, the worldโ€™s most-pierced woman, he made the bold claim that the age of information on demand has not killed the need for the book. In fact, he continued still more boldly, it may have actually helped them.

He positioned GWR as a kind of factchecker of the absurd. GWR liaises closely with experts in fields as diverse as surfing, architecture, extreme weather, robotics and jigsaw puzzles. Glenday argues that the book serves as an authority in a way that the great wash of information on the internet canโ€™t: they know what the records are because theyโ€™ve measured them, taken video evidence and can point to the guidelines they checked the record against. โ€œYou might as well just shout a question into the street and see what answer you get back: thatโ€™s what the internet is like,โ€ Glenday said, sounding a little like someone who had time-travelled from 1995 to speak to me about a thing called the internet.


There are, I posit, four types of Guinness world records. Type one: records broken without being record-breaking attempts. The most words in a hit single (Rap God by Eminem at 1,560); the most venomous viper (the saw-scaled viper Echis carinatus). Type two: sporting achievements. The fastest boxing knockout (4 seconds), the longest tennis match (11hr 5min) and so on. Type three are the ones that stick in our memories from childhood: records that seem to exist purely in order to be records. The largest toast mosaic (189.59 sq metres), fastest time to roll an orange one mile with your nose (22min 41sec), and perhaps the most iconic of all, longest fingernails (42ft 10.4in). And then there is the fourth kind: marketing stunts. In 2020, for instance, Bushโ€™s Beans set the record for largest layered dip (493kg and 70 layers) to โ€œcelebrate the Super Bowlโ€. Two years earlier, Moontower Pizza Bar in Burleson, Texas created the worldโ€™s largest commercially available pizza at 1.98 sq metres, retailing at $299.95, plus tax.

For some observers, the existence of this last category is a sad reflection of how far the company has fallen. โ€œTheyโ€™ve lost the intellectual integrity that the twins had,โ€ Norrisโ€™s son, Alasdair McWhirter, told me. โ€œFor them, it was a knowledge-based quest, and they had tremendous enthusiasm for that. Whereas now everything is done to make money.โ€ Since 1997, when Guinness merged with Grand Metropolitan, another conglomerate, and formed Diageo, GWR has had to operate as a self-supporting business rather than the novelty arm of a beer company. (GWR is now owned by the Canadian conglomerate the Jim Pattinson Group.)

These days, GWR Consultancy, which was introduced in 2009 and offers adjudication services to customers for a fee, accounts for half of the companyโ€™s revenue. Brands looking to break a record as part of a publicity campaign cannot exactly buy their way into the book, but a fee starting at ยฃ11,000 gets them the services of a GWR consultant, who can help them brainstorm which record the company could attempt for most viral PR, and an official adjudicator for their attempt. In 2022, Mastercard got a bunch of footballers to break the record for the highest-altitude game of football on a parabolic flight: 20,230 ft, played in zero-gravity conditions on a specially outfitted aircraft. Perhaps slightly less impressively, in 2021, Currys created the worldโ€™s largest washing machine pyramid (44ft 7in) in a car park in Lancashire. And like any business, GWR itself needs to magic up some publicity every so often. Announcements pegged to buzzy news events, like Elon Musk now holding the record for โ€œlargest amount of money lost by one personโ€, are astonishingly potent acts of self-promotion, guaranteeing that the words โ€œGuinness World Recordsโ€ will appear across the worldโ€™s most famous media brands from Sky Newsto CBS to the Hindustan Times to the Guardian.

I asked Glenday what he thought of complaints that the organisation had changed for the worse: more money, less soul. โ€œWeโ€™ve appended that corporate side to the business, rather than replaced anything,โ€ he said. โ€œItโ€™s that old, โ€˜nostalgia ainโ€™t what it used to beโ€™ thing.โ€ Besides, he added, most of these records-as-marketing-stunts donโ€™t make it into the book.

GWR has faced other criticisms since the introduction of the consultancy services. The most serious of these concern Gurbanguly Berdymukhamedov, who ruled Turkmenistan between 2007 and 2022. (He has since been replaced as president by his son, Serdar.) Berdymukhamedov was a dictator whose regime carried out arbitrary detentions, controlled the media, persecuted homosexuals and women seeking abortions, and discriminated against ethnic and religious minorities. He was also a keen GWR fan. Between 2011 and 2018, his government and bodies linked to the government made a total of seven applications to GWR for record attempts. According to his wishes, the city of Ashgabat sought and broke the record for โ€œthe highest density of buildings with white marble claddingโ€. A tower he ordered to be built won the record for the largest architectural image of a star. (GWR told me that it could not reveal how much money Turkmenistan had paid for GWR Consultancy services.)

When I brought up GWRโ€™s work with Berdymukhamedov, Glenday admitted that this had been a misstep, because of Turkmenistanโ€™s human rights record. The company is now more careful about their association with anything where they think thereโ€™s โ€œsome political angleโ€, he said. โ€œIf youโ€™re a school, and you come to us from Turkmenistan and want to do a record attempt, thatโ€™s totally fine. But if itโ€™s organised by the minister of culture, then you start to think well, wait a minute. Why?โ€


At the core of GWR lies the work of its 90 or so adjudicators. It is their duty to separate fact from fiction and, insofar as the institution can be said to have dignity, they must preserve it. Each one must wear a special jacket โ€“ the same jacket that Glenday was wearing at the pogo stick attempt โ€“ at every event, no matter the weather. They are not permitted to eat or drink alcohol while on the job, and they canโ€™t fraternise after hours with the record-setters. The adjudicators bring the certificate, framed, to each record-breaking attempt, and if you fail they take them away to be shredded, because sometimes people have gone through the Guinness bins to steal them.

It used to be that GWR adjudicators needed to be present for any record attempt โ€“ in the early days, this usually meant Norris McWhirter himself. Mick Meaney, an Irishman who attempted to beat the world record for longest live burial in 1968, lived in a coffin under a builderโ€™s yard in Kilburn for 61 days. He survived on โ€œsteak and cigarettesโ€ delivered to him through a tube, and defecated in a specially fitted extraction pipe. But he forgot to invite a GWR adjudicator to verify his attempt in person, and so was denied his place in the book. โ€œOne adjudicator flew to Sydney to weigh a risotto, and then got back on the plane again. Thatโ€™s a lot of time out of the office,โ€ Glenday said.

Not everything can be a record. The adjudicators receive as many as 100 requests for new record creations a day from all over the world. In judging their suitability, GWR applies five criteria. Records must be standardisable, measurable, breakable, verifiable and, crucially, contain only a single superlative. The fastest marathon: fair game. The tallest man: fair game. The fastest marathon run by the tallest man: nope. There also has to be a sense that anybody else might want to break said new record. โ€œOne example application we got was the longest drawing of an evil train,โ€ Glenday said.

Today, most adjudications take place remotely, with video evidence being scrutinised. If you want to have an adjudicator present at your record-breaking attempt, either in person or by video link, you would have to pay ยฃ6,000 for the privilege. This would also get your record attempt fast-tracked for approval. Otherwise, you would have to submit video evidence of your attempt to GWR through its online portal, and wait a few months to hear whether it was satisfied that you had broken the record. (Not many individuals pay ยฃ6,000. The big money, for GWR, comes from the work with brands.)

Glenday, like many Guinness employees, from the CEO down to junior office workers, has undertaken the official adjudicatorโ€™s training. This takes about a week, and involves media training, public speaking guidance, codes of behaviour and a crash course in how to use various types of measuring equipment, such as a sound meter to record, say, the loudest burp by a male (112.4 db, roughly as loud as it is possible to blow a trombone). Adjudicators are often sent across the world on very little notice, and arenโ€™t told what the record attempt is until they have accepted the mission. Every record has to be treated with the same gravity. โ€œIt sounds ridiculous, things like someone skipping in swim fins,โ€ one longtime adjudicator, Alan Pixley, told me. โ€œBut theyโ€™re practising every day, they really believe in it. I have to treat every adjudication as if itโ€™s Usain Bolt running the 100 metres.โ€ Adjudicators speak gravely of the disappointment of having to deny certificates to people who fail their attempts. It especially breaks their hearts to refuse records to schools and charities โ€“ but sometimes, it must be done.

Adjudicating can be a dangerous business. Glenday recalled one particularly sticky situation in Moscow, where he had come to assess an attempt to do the largest pouring of concrete in history. It was very cold โ€“ โ€œthere was horizontal snowโ€ โ€“ and the engineers on site declared that it was technically impossible to pour the concrete. โ€œSo they were trying to get me to just fake the presentation as if it had happened, and they could film it and slice it into another presentation,โ€ Glenday told me. โ€œAnd I said I canโ€™t really do this. But Iโ€™m standing on the edge of a massive hole in the Moscow financial district before it was the financial district, which is just a bit of a wasteland. And it looked like something from a horror movie. And I thought I was going to disappear into the hole and that would be it.โ€

Glenday wisely decided to cooperate. โ€œItโ€™s very hard to say no. So the rule is just do it. And then just get out, and revoke it the next day. Itโ€™s quite pressurised, a lot of it.โ€


Beyond the regular people, who have a particular record they want to break, and the businesses, who want to break a record for publicity, there is another category of record breaker: people who have turned record breaking into a discipline in its own right, with its own rules and skillsets. These are the super record-breakers, the gods on the Mount Olympus of GWR. โ€œThey have a certain aura around them, an attitude, a presence,โ€ Pixley told me, โ€œand itโ€™s important not to be intimidated by that.โ€

Super record-breakers are the kind of people who try to break a record a week. David Rush, a teacher living in Boise, Idaho, broke his first record โ€“ the longest duration juggling while blindfolded โ€“ in 2015, and since then has broken more than 250 more. No human in history has caught as many marshmallows fired from a homemade catapult in the space of one minute (77), nor has anyone put on more T-shirts in 30 seconds (17). โ€œNot only can you get better at anything,โ€ Rush told me in a Zoom interview, โ€œbut the belief you can get better at something dramatically improves your ability to do so.โ€

One of Rushโ€™s frequent direct competitors is Silvo Saba, a gym owner from just outside Milan and the man who currently holds the most Guinness World Records: 193. Sabaโ€™s particular genius is in identifying what are known as โ€œsoft recordsโ€: ones that most people would be capable of breaking, if they approached it in the right way. For Saba, record-breaking is not primarily a physical feat but a strategic one. In his 13 years of record breaking, he has learned never to smash a record, but to break it just a little, so that if anyone subsequently bests it, he can go back and surpass their attempt without too much additional training. โ€œI do like to defend the records I hold,โ€ he told me.

Almost all the super record-breakers spoke of the camaraderie they shared with their peers; they were a community. Many used the word โ€œfamilyโ€. And if record breakers are a family, there is a clear patriarch: Ashrita Furman, record breaker for more than four decades, and inspiration to many of the younger generation. Rush has a childhood memory of seeing Furman break a world record on television by balancing 50 pint glasses on his chin. Andre Ortolf, a 29-year-old German who specialises in eating things very quickly (the more liquid the food the better, apparently), said that his first GWR book was the 2004 annual. On page after page, he saw Furmanโ€™s name. โ€œI realised, OK, this guyโ€™s breaking nearly everything. So I can break one.โ€


Furman, who is now 68, lives in Jamaica, New York. When I arrived at his house last summer, I found him on his front porch, neatly dressed in a yellow polo shirt and New Balance trainers. He invited me to go round the back of the house to the garden, and then went inside to fetch something, jumping the four steps of his porch in one smooth leap.

Furman keeps his GWR certificates, more than 700 of them, in a clear plastic box in his wardrobe. He has so many that he has stopped even applying for the certificates when he breaks a record. This is a man who knows precisely how many forward rolls will make you throw up, which brand of eggs are easiest to balance on a flat surface and which muscles in your feet fatigue first if you stand on a yoga ball for too long. He pulled out his copy of the first Guinness book, evidently well-thumbed, and read me the quote in the foreword about turning heat into light with the reverence an evangelical might quote a passage from the Bible.

Furmanโ€™s journey started when he was 16 and disillusioned with life. One day he met an Indian spiritual teacher living in Queens called Sri Chinmoy. He decided then and there to follow him for the rest of his life. Ashrita is not his given name โ€“ that is Keith โ€“ but a name he chose for himself, a practice adopted by all followers of Sri Chinmoy. A few years later, some of his followers were training for a 24-hour bicycle race around Central Park, as a way to achieve self-transcendence through physical exercise. Furman, having been unathletic all his life, hadnโ€™t wanted to compete. But he began to feel guilty for shirking and signed up a week before the race. The night before, the competitors gathered to meditate with their teacher. โ€œAnd he said, just for fun, how many miles do you think youโ€™re going to do in the race? The best riders thought they could do maybe 300, 325 miles. And my teacher says, so Ashrita, how many miles? 400 miles?โ€

Furman went straight home, fearing that he would die in his attempt, and wrote his will, leaving his worldly possessions, including a rabbit and some birds he used to do magic shows for kids, to his roommate. The following day, with no training, he cycled 405 miles, and tied for third place. He did it โ€“ โ€œsimplyโ€, he says โ€“ by meditating. โ€œAs soon as I stumbled off the bike, I connected to the Guinness book, because Iโ€™ve always been a big fan. I thought, if I could do this, then I can break a Guinness record. And I want to do it not to get my picture in the book, but to tell people about the power of meditation.โ€

He has used this power to break hundreds of records. He has pogoed in Antarctica, walked 80.95 miles with a milk bottle on his head, won a potato sack race against a yak in Mongolia, all to promote Sri Chinmoy to a wider audience. โ€œI realised that I have this capacity. And itโ€™s not just me,โ€ he said. He echoed what Rush had told me: being the best at something is not innate. Itโ€™s something that you decide to do.

I mentioned my pitiable attempt at the standing on one leg record. Furmanโ€™s eyes lit up. โ€œYou could do that one, you could โ€ฆ 32 minutes is not a long time. See, thatโ€™s a soft record,โ€ he said, a grin breaking across his face, โ€œthat makes me think, wow, I could do that.โ€


Furman is one of the old guard who believes that the business of record breaking has become too much of a business. โ€œThings have changed a lot with Guinness,โ€ he told me. โ€œIt was much more personal, back in the day. For years, when the book came out, I would go out to lunch with the editor, or the head of PR. I think we kind of lost that. I know Craig [Glenday], I think heโ€™s a great guy, but really itโ€™s become more of a big business. And I understand that. Itโ€™s the way the world has changed.โ€

These days Furman is more interested in helping others achieve their record-breaking goals than in breaking records himself. To Furman, records are a measure of human progress. As such, he is happy when they are broken, and especially happy when they are broken with his help. โ€œItโ€™s a really positive thing. I mean, we need more positive things in the world, right?โ€

Encouraged by Furmanโ€™s belief in my abilities, I spent the weeks after my visit practising standing on one leg blindfolded. Initially, I was very bad. Then, soon enough, I wasnโ€™t. I got up to 12 minutes and eight seconds before it occurred to me to check that the record had not been broken since I tried it at the Guinness office. It had. It now stood at 1hr 6min 57sec, broken in early 2022 by a man named Ram Phai in Uttar Pradesh, to honour his father, who is a big fan of Guinness World Records. (GWR is massively popular in India, another consequence of GWR reaching a broader audience thanks to the internet, Glenday told me.) After reading this, I was demoralised, and I gave up. The reason I didnโ€™t break the record was not because I was incapable of doing it. It was because I didnโ€™t want it enough.

Or perhaps I didnโ€™t want it for the right reasons. GWR may be a business, but for the people pursuing the records, it is far more than that. George Kaminski, who held the record for the largest collection of four-leaf clovers until 2007, collected every one of them from the grounds of prisons in Pennsylvania where he was serving a life sentence. The woman with the longest fingernails, Diana Armstrong, does not have the longest fingernails because she wants her picture in a book. She has the longest fingernails because she decided never to cut them again after her daughter, with whom she used to get her nails done, died aged 16.

I asked everyone I spoke to whether they thought that keeping track of world records was important. โ€œWhat is the definition of important? Itโ€™s what you or other people find important,โ€ Rush said. The events we celebrate in the Olympics were initially chosen to demonstrate some kind of martial prowess: throwing spears, running quickly, wrestling an opponent. Weโ€™ve added new categories: basketball, skateboarding. But most of the achievements we value, in the Olympics as elsewhere, are arbitrary. Guinness World Records are a way of acknowledging the value of human endeavour of any kind: of celebrating achievement in the abstract. Recalling what had made working at GWR magical to her, Nicholas said โ€œit was the one part of society that was totally, utterly, inclusive. It didnโ€™t matter who you were or where you were in the world, you could be a phenomenal record breaker in your own area, and leave your mark on the world.โ€

I spoke to Glenday again late last year, a few months after my meeting with Furman. Heโ€™d had a frustrating week: an attempt at the highest bungee jump that ends with toast soldiers being dipped into boiled eggs had been scuppered by unusually high wind. But he was not defeated. โ€œReading about things that youโ€™ve never even conceived of, or canโ€™t ever have imagined, is just thrilling,โ€ Glenday told me. โ€œYou get an adrenaline hit from that discovery, and we still get it now. I still get it when I see things that Iโ€™ve never seen. Like this year, weโ€™ve got a dog and a cat on a scooter together.โ€

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Not long ago, I logged on to Zoom to watch Ortolf, the young record breaker with a gift for eating very fast, attempt to break his next record: the shortest time to sort 500g of peanut M&Ms by colour, using only one hand. The holder of the title, a man in Perth, had achieved this in 1min 33.03sec. Ortolf, at his house in Augsburg, a small city just outside Munich, had seven bowls of equal height laid out in front of him and a camera set up on a tripod. He opened the bag of M&Ms, emptied them into one of the bowls and showed the now-empty bag to the camera, to me, and to his other witness, a friend.

He sat down and placed his left hand behind his back, and his right hand flat on the table. He took a few steadying breaths. The timer started, and he began. He had developed a technique: blue first, as he finds them easiest to spot.

The only sound was Ortolfโ€™s measured breathing, and the rhythmic ding of blue chocolate hitting ceramic. Then brown, green, yellow, orange. The final colour he could do in scoops. As the last handful hit the bowl, his witness stopped the clock. One minute, 27.45 seconds. Another record in the bag, his 104th.

Ortolf laughed, a wide smile splitting his face. โ€œYes,โ€ he said, โ€œyes.โ€

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FEATURED FOOD & BOOK RECIPE REPORT: Grilled Shrimp, Ginger & Pak Choi

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#AceFoodDesk says here’s today’s food and book recipe of ‘ Shrimp with Ginger & Pak Choi to enjoy with Kindness & Love XX A&M

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Dorothy’s The New Vintage Kitchen

Recipes

Grilled Shrimp with Ginger, Lime, and Garlic, and Sesame Baby Pak Choi

Quick, delicious, healthful!

Our farm stand had some lovely new baby pak choi (bok choy, Chinese cabbage) this week, and I knew I had to build a meal around it. It is extremely nutritious, delicious, and easy to grow, especially in cold climates. A great source of fiber, antioxidants, Vitamins C and K, zinc, and folic acid, this humble vegetable can be eaten raw, stir-fried, added to soups and stews, casseroles, egg dishes, and just about anything else your imagination can dream up. We love it grilled.

      Speak to me!

We also found some really large wild Gulf shrimp that was calling our names, so dinner was all set. Itโ€™s spring, and we were lucky enough to duck out between rain drops to cook this meal, grateful that it only takes literally a few minutes cook time. Good thing, it started pouring as soon as it was done!

Simple, but tasty

      The shrimp was delightful with lime, but you could also use lemon in its place. The ginger and garlic are essential, as is the honey which balances out the sour and aids in quick browning so the shrimps do not overcook.

Use what is in season in your area

      The pak choi was perfect with the shrimp, but if you canโ€™t find any, just substitute whatever vegetable you love that is in season. Zucchini, summer squash, potatoes, asparagus, and so many more would be delightful served up with the shrimp. We also had a bit of brown rice left over from another meal.

      If you only have a few minutes to make dinner, this is the dish for you! But be quick, I think I see another storm cloudโ€ฆ

Grilled Shrimp with Ginger, Lime, and Garlic and Sesame Pak Choi

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  • ยฝ lb. Jumbo wild shrimpor however much you need or want
  • 3 cloves garlic, finely minced
  • 1โ€ knob of ginger finely minced
  • Zest of one lime
  • 2 tbsp. fresh lime juice
  • A pinch of red pepper flakes
  • 1 tsp. native honey
  • ยผ cup extra virgin olive oil
  • 3 heads baby pak choi (bok choy)
  • Olive oil 
  • Toasted sesame oil
  • Salt and pepper to taste
  • Sweet or hot pepper rings to garnish

      If cooking outside on a grill, get your charcoal going. You can also make this under the broiler in the house, even faster, but you wonโ€™t have the smoky flavor.

      Peel and devein the shrimp. Save the shells if youโ€™d like to make a flavorful broth to use elsewhere or freeze. Pat dry, and season with salt and pepper.

      Combine the garlic, ginger, zest, lime juice, red pepper, honey, and olive oil, and whisk well. I use my mini food processor to put these ingredients together quickly, but if you donโ€™t have one, just finely mince everything. Pour over the prepared shrimp and let marinate for 15 minutes. Donโ€™t let it go longer.

      While the shrimp are marinating, check on the charcoal and prepare the pak choi. Slice in half lengthwise, spray with olive oil, and sprinkle with salt. Set these aside as well.

      Once your coals are ready, dinner is almost there! Push the coals to one side, and make sure the grates are well cleaned and oiled. Add your shrimp and pak choi. As soon as there is color on the shrimp turn them and cook another minute. Remove to a plate. The same with the pak choi, it cooks really quickly as well.

      Plate and drizzle the pak choi with a little toasted sesame oil, and dinner is ready. Now wasn’t that fun?

ยฉ Copyright 2023โ€“ or current year, The New Vintage Kitchen. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to The New Vintage Kitchen, with active link and direction to this original post: Trouble clicking? Copy and paste this URL into your browser: https://vintagekitchen.org/2023/05/23/grilled-shrimp-with-ginger-lime-and-garlic-and-sesame-baby-pak-choi/

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FEATURED BOOK & RECIPE REPORT: Maine Crab Fritters with Potato Chip Crust and Horseradish Sauce

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#AceFoodDesk says here’s another wonderful recipe this time for ‘ Crab Fritters with Crispy Crust enjoy with Kindness & Love XX A&M

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The New Vintage Kitchen

Maine Crab Fritters with Potato Chip Crust and Horseradish Sauce: Dorothy’s New Vintage Kitchen: May 19

Had you at the potato chip crust, right?

      These could be a lovely little starter, or a fun addition to a party buffet. Not quite as fussy as a crab cake, easier to cook, but still filled with crab flavor.

A cup of good crab is better than gallons of preservatives

      Iโ€™ve used the meat of the little Maine peekytoe crabs here, but use whatever domestic crab you can find in your area. I buy mine frozen. Youโ€™ll want crab that is fresh or frozen for the best quality, and which is unlikely to contain preservatives. Just 8 ounces makes around nine crabcakes, more if you make them slightly smaller for a party offering.

Yes, you definitely need a cast-iron frying pan

      Often fritters are cooked in more fat, but I find a little oil in the trusty cast-iron frying pan works best, they are the original non-stick pans without the chemicals! If you donโ€™t own one, it is a good investment and will last generations with care. My pan โ€œDoloraโ€ belonged to my grandmother, and then my mother, and Iโ€™ll probably hand it down to one of my kids or grandkids. 

Check out flea markets for an old one such as Wagner or Griswold; sometimes you can find them really cheap if they have rusted. But even the worst ones can be cleaned and re-seasoned for many more years of use. Of course, you can always buy a new one, just look for an American made brand and not from China which are not well made and prone to cracking.

Potato Chip Crusted Maine Crab Fritters with Horseradish & Lemon Cream Sauce

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  • 8 oz. Maine peekytoe crabmeat, or other domestic crab
  • 2 tbsp. chick pea flour
  • 2 tbsp. finely minced onion
  • 1 tsp. anise seed, crushed
  • 1 tsp. French mustard
  • 1 egg, beaten
  • ยฝ tsp. sweet paprika
  • Pinch of salt
  • Few grinds of fresh black pepper
  • ยฝ cup crushed potato chips
  • ยฝ cup fresh or panko breadcrumbs

      Gently pick over crab to find any remnants of shell. Place in a bowl and add flour, onion, anise, mustard, egg, paprika, salt, and pepper. Mix carefully, just until combined.

      Place potato chips and breadcrumbs on a baking sheet. Form the fritters using a tablespoon or small cookie scoop. I put some crumbs in the palm of my hand, scoop in the mixture, then sprinkle the top with more crumbs. Pat to mesh everything together. You should make about nine fritters. Press down the centers so they are rather flat when cooking for even browning.

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      Heat olive oil in a cast-iron or non-stick pan, just enough to cover the bottom. You are not deep-frying here, but you need the oil for color. If you like, spritz them with olive oil and bake on a preheated baking sheet in a 475 degree oven, turning once, until golden.

      Cook a few minutes on each side, turning over when the fritters feel firm and a little peak underneath reveals the color. Drain on a rack and season with a touch more salt.

      These are delicious served on a bed of mixed greens with a little horseradish cream sauce on the side. For a gathering, make them a little smaller and pile on a platter with the sauce waiting.

Horseradish Cream Sauce

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  • 1/3 cup non-fat plain Greek-style yoghurt, or non-dairy yoghurt
  • 1/3 cup mayonnaise or vegan mayonnaise
  • 1 heaping tbsp. prepared horseradish
  • 1 tbsp. ketchup
  • 1 tbsp. freshly squeezed lemon juice
  • Zest of a lemon on microplane
  • Dash of hot sauce of choice

      Combine everything, and mix well. Add more lemon juice to thin if desired. This is good on lots of things other than fritters from grilled vegetables to salmon.       

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FEATURED EXCLUSIVE BOOK & FILM REPORT: Cannes Epic Killers of the Moon

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This is our daily post that is shared across Twitter & Telegram and published first on here with Kindness & Love XX on peace-truth.com/

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Ace Press News From Cutting Room Floor: Published: May.18: 2023:

#AceNewsDesk – Martin Scorsese, Leonardo DiCaprio & Robert De Niro On How They Found The Emotional Handle For Their Cannes Epic โ€˜Killers Of The Flower Moonโ€™

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EXCLUSIVE: In 2016, the hottest book in Hollywood hadnโ€™t even been published yet. Circulating in galley proofs, it was the latest non-fiction work from author David Grann, whose 2009 book The Lost City of Z: A Tale of Deadly Obsession in the Amazon had recently been filmed by James Gray and produced by Plan B.

Martin Scorsese interview Killers of the Flower Moon
Mark Mann for Deadline

His new book was another mouthful โ€” Killers of the Flower Moon: The Osage Murders and the Birth of the FBI โ€” and it proved just as tasty Deadline News by

Seven-figure bids materialized, with talent attachments that included Leonardo DiCaprio, George Clooney, Brad Pitt and J.J. Abrams. The deal ended with a statement buy by Imperative Entertainmentโ€™s Dan Friedkin and Bradley Thomas, who went well beyond the bids and took it off the table for $5 million. With Martin Scorsese directing, they would set it up at Paramount, casting DiCaprio alongside Robert De Niro in the most iconic pairing since Michael Mannโ€™s Heat with De Niro and Al Pacino, but on opposing sides of the law.

Killers of the Flower Moon had all the makings of a classic Western. DiCaprio would play Tom White, an incorruptible Texas Ranger-turned FBI agent sent to Oklahoma in the early 1920s by J. Edgar Hoover to answer a desperate call from the Osage Indian Nation. The Osage had recently become the wealthiest people per capita in the world due to the vast supply of oil being harvested from their lands. At the same time, many of them were beginning to die in alarming numbers โ€” and under highly suspicious circumstances.

It was the perfect set-up for a murder mystery, but something didnโ€™t feel right. Scorsese, DiCaprio and De Niro began to realize that the situation was more complex than that. More explicitly, it would be inappropriate to serve up a white-savior Western since white people were also the bad guys: the outsiders who insinuated their way into the Osage and took advantage of their naivety, empowered by apathy from corrupt local law enforcement and townsfolk eager to shake money out of the pockets of their trusting Osage friends. 

So, Scorsese started over, seizing on the chance to tell a story that would resonate in a modern era, forcing audiences to confront their own darkest instincts: how far would they be willing to go for the love of money? The lightbulb moment came when DiCaprio wondered if the focus should not be the lawman but rather one of his suspects: Ernest Burkhart. Burkhart is apparently a loving husband, married to Osage tribe member Mollie, and they have three children together. Mollie is at deathโ€™s door when Tom White โ€” now to be played by Jesse Plemons โ€” arrives. Is Ernest just in it for the money? 

This much darker take and much more expensive take reportedly led Paramount to back out as financier. But to Apple heads of Worldwide Video Zack Van Amburg and Jamie Erlicht, this had the potential to be an important historical epic, a beachhead project for their fledgling film program. They went out and got the package, just the way they did at Sundance with CODA, which went on to become the first Best Picture Oscar winner for a streamer. The deal orchestrated by Scorsese and DiCaprioโ€™s rep Rick Yorn left room for Paramount, which had certain rights. The deal called for a full global theatrical release through Paramount, before it lands on the Apple TV+ streaming site in the heart of awards season.

Despite the radical change of angle, De Niro, marking his 10th collaboration with Scorsese, held on to the role of Bill Hale. He is Ernestโ€™s uncle, who presents himself as a loving patriarch and ally to members of the Osage, but who enlists his nephew in a nefarious plan to help fulfill his darker motives. โ€œIโ€™d read the book a few years earlier and the Tom White character was more prominent,โ€ he says, โ€œThat was right for the book, but Marty and Leoโ€™s idea to focus on the relationship between Bill and Ernest made sense to me. They wanted to focus more on that dynamic instead of Tom White coming in and saving the day.โ€

RELATED: Cannes Film Festival 2023 In Photos

That shift makes it a much more personal story, De Niro explains, one that fleshes out the story to ground an exploration of human nature, weakness and greed. โ€œIt made the most sense to show whatโ€™s going on in that world, the dynamic between the nephew and the uncle,โ€ says De Niro. โ€œI donโ€™t know if you would call it the banality of evil, or just evil, corrupt entitlement, but weโ€™ve seen it in other societies, including the Nazis before WWII. That is, a depressing realization of human nature that leaves people capable of doing terrible things. [Hale] believed he loved them, and felt they loved him. But within that, he felt he had the right to behave the way he did.โ€

Martin Scorsese
Martin Scorsese Mark Mann for Deadlinenone

He continues: โ€œTom White and the FBI set up law and order in the Wild West, where laws were made by the people who were right there and felt they could do anything. They were entrenched in the community, and nobody was accountable. It was racism, really.โ€ 

In retrospect, casting De Niro as DiCaprioโ€™s uncle was a masterstroke, playing into the idea of family and subverting the concept of the father-son relationship that had developed offscreen. After all, says DiCaprio, โ€œMy career was launched by doing This Boyโ€™s Life, auditioning with Bob and then getting the role. Working with him, watching his professionalism and the way he created his character was one of the most influential experiences of my life and career. It got me to do all these films with Marty and now, 30 years later, all of us getting to work together and collaborate, itโ€™s such an incredible and special experience for me. Those are my cinematic heroes. It is so very special to me.โ€

To DiCaprio, the original script just didnโ€™t live up to the storyโ€™s epic potential. โ€œIt just didnโ€™t get to the heart of the Osage,โ€ he says. โ€œIt felt too much like an investigation into detective work, rather than understanding from a forensic perspective the culture and the dynamics of this very tumultuous, dangerous time in Oklahoma.โ€

DiCaprio was keen to tap into the innate spirituality of the piece, and also the place, a feeling that followed him onto location. โ€œWe were shooting there during the 100th anniversary of the Tulsa massacre,โ€ he says, โ€œwhich was a half-hour car ride away from where the Osage reign of terror occurred and happened in the same year, 1921, as the first Osage murder. We were there for the Tulsa massacre and the return of the Flower Moon. It was cosmic insane coincidence that we were telling this story, 100 years later.โ€

RELATED: Cannes Film Festival Full Coverage

This subtle reworking of the material, with its new emphasis on shifting moral values, also helped the movie to become more of a traditional Scorsese movie. โ€œWe did a lot of work to try to help Marty do what he does best, which is to tell a very human story,โ€ says DiCaprio. โ€œTo get to the dark side of the human condition but also understand the complexities. Here you had the wealthiest nation, the richest per capita people in the world. You had this melting pot in Oklahoma where freed slaves had created their own economy, and the Osage emerged as this wealthy culture. But you also had during that period the rise of the KKK and white supremacy and this clash of cultures. For some of these white settlers, it was like a gold rush to take advantage of people of color.โ€

Leonardo DiCaprio and Lily Gladstone are Ernest and Mollie Burkhart Courtesy of Applenone

Surprisingly, in amongst all this darkness is a love story, between Ernest and Mollie. โ€œErnest and Mollie really represented how twisted and complex some of this stuff was, culturally,โ€ DiCaprio says. โ€œA lot of Osage women were marrying white men who really came to prey on them, to take over their headrights and seize their oil money. And yet, at the same time, what struck me was one scene in the initial draft we had, the real testimony of Ernest and Mollie, as he explains his part in this horrific plan. They still loved each other. That was the twisted complexity of what made this a truly dark American story.โ€ 

This is really where the film departs from the path laid down by the book. โ€œThe biggest challenge became pulling off the trick of not making this a mystery, but exposing Ernest early on for who he is and then watching this very twisted relationship unravel. Not only with Mollie, but also with De Niroโ€™s character as well. That wasnโ€™t easy and it took years to figure out.โ€

So many years, in fact, that Scorsese had enough time to go off and make The Irishman. โ€œThere was just more and more development,โ€ DiCaprio recalls. โ€œThe script is based on an amazing book, but when I spoke with David Grann after we had this idea, he was all for it. He said that getting into a forensic look at the culture at that time, the clash between white America and the Indigenous people, would be the perfect way to tell the story, if it could be done. I really think we accomplished that. At the end of the day, it works.โ€

Another approach would have felt rote, he says. โ€œWhen you see our characters, youโ€™re going to know somethingโ€™s wrong. You see the dynamic within the first 20 minutes, and where do you go from there except explore, in depth, that crazy family dynamic? That decision allowed us to really make what I feel is a throwback to a 1940s or โ€™50s golden age of cinema epic drama, the kind we donโ€™t often get to see nowadays.โ€

(L-R) Robert De Niro, Martin Scorsese and Leonardo DiCaprio Steve Granitz/WireImagenone

The king of New York reflects on the life choices that brought him together with long-time collaborators Leonardo DiCaprio and Robert De Niro.

DEADLINE: In Killers of the Flower Moon, the depiction of the exploitation and murder of Osage tribe members for oil money โ€” and the indifference shown by the U.S. government and law enforcement โ€” is just gutting. Why did you want to tell this story?

MARTIN SCORSESE: What I responded to when I read David Grannโ€™s book was the natural order of things. The idea that one could rationalize that if the Osage are not going to be of any use, if theyโ€™re going to be phased out anyway, why donโ€™t we just, you know, help them go? And, ultimately, do we really feel any guilt for that? I donโ€™t mean you and I, but when youโ€™re doing what was being done to the Osage, and if you tend to dehumanize someoneโ€ฆ

DEADLINE: โ€ฆYou can rationalize abhorrent behavior, if it lines your own pockets?

SCORSESE: Do [the Osage] behave differently, culturally? Yes, on all levels. Thereโ€™s no way they could fit in to the European model, the capitalist model, in terms of money and private property. So, then [the attitude is] weโ€™re coming, and weโ€™re not going away. Either you join us, or you have to go. Now, we love and admire you, by the way, but itโ€™s just that your time is up.

I heard someone recently say, when they fire an executive, well, their time is over. And the person behind that fired person, itโ€™s their time. Is this the natural order of who we are as human beings?

DEADLINE: Your movie supplies a bleak answer to that question.

SCORSESE: Well, the answer is: probably yes, if youโ€™re driven by how much money you can make. All that landโ€™s just sitting there, what are they doing with it? The Europeans are thinking, โ€˜We come here, and look at this place. Look at the riches! And what are they doing? Killing some buffalo. Fighting amongst themselves over hunting areas. Communal living. And, excuse me, nobody owns the land?โ€™ The very fact they donโ€™t understand, in European terms, the value of money means they canโ€™t exist in this world.

DEADLINE: So rather than take David Grannโ€™s book and turn it into a mystery-thriller with murders solved and the FBI established, you decided that making it an exploration of human nature was your way in? 

SCORSESE: Leo DiCaprio looked at me and said, โ€œWhereโ€™s the heart in this movie?โ€ This was when Eric Roth and I were writing the script from the point of view of the FBI coming in and unraveling everything. Look, the minute the FBI comes in, and you see a character that would be played by Robert De Niro, Bill Hale, you know heโ€™s a bad guy. Thereโ€™s no mystery. So, what is it? A police procedural? Who cares! Weโ€™ve got fantastic ones on television. 

The least material available to us was about Ernest. Thereโ€™s much written about Bill Hale, Mollie, and many of the others. Eric and I enjoyed working on that first version; it had all the tropes of the Western genre that I grew up with, and I was so tempted to do it that way. But I said, โ€œThe only person that has heart, besides Mollie Burkhart, is her husband Ernest, because theyโ€™re in love.โ€

We went to Oklahoma to the Gray Horse settlement, the Osage gave us a big dinner, and people got up and spoke. One woman got up and said, โ€œYou know, they loved each other, Ernest and Mollie. And donโ€™t forget that. They loved each other.โ€ I thought, โ€˜Whoa. Thatโ€™s the story. How could he have done what he did?โ€™

Martin Scorsese
Martin Scorsese Mark Mann for Deadlinenone

DEADLINE: Presumably, the other version would have been more in the spirit of Westerns told from a white male perspective.

SCORSESE: It was something weโ€™ve seen before. We researched Tom White. He was super-straight. In the book, heโ€™s the son of a lawman who instilled incorruptibility and empathy in his son.  We tried to do more research, hoping to go deeper on Tom White. Does he have difficulties? Maybe heโ€™s drinking? I finally said, โ€œWhat are we making? A film about Tom White, who comes in and saves everybody?โ€

The woman who mentioned the love story said sheโ€™d told her mother about this film, and her mother said, โ€œTom White? You mean the man who saved us?โ€ So, thereโ€™s still recognition of what they did, Tom White and what was then called the Bureau of Investigation. Even though a lot of people got away with what they did. Weโ€™ll never really know everything about what happened.

But the love story [changed everything]. I said, โ€œHow do we do the love story?โ€ We couldnโ€™t figure it out. And then Leo said, โ€œWhat if I play Ernest?โ€ I realized, because there is the least amount of research on Ernest, that we could do anything. If we did that, weโ€™d take the script and turn it inside out, make it from the ground level out, rather than coming in from the outside. I said, โ€œLetโ€™s put ourselves in the mindset of the people who did this.โ€

DEADLINE: How much did this whole experience leave you questioning the Westerns you grew up loving, with the white heroism, and white hat/black hat iconography, especially when it came to the depiction of Native Americans?

SCORSESE: Well, the white hat/black hat tradition has more to do with mythology that is deeper than folklore. The gunslingers evolve into the outlaws of the โ€™30s that the FBI made their name on โ€” Bonnie and Clyde, Baby Face Nelson โ€” and then to La Cosa Nostra. There was a Robert Warshow essay called The Gangster as a Tragic Hero that laid it out: as long as we see the gangster fall, itโ€™s alright. The western mythology comes under that heading.

The most beautiful of them came from John Ford and Howard Hawks, and then, of course, thereโ€™s Shane, which is the most mythological. But there were movies we grew up watching where the native Americans were for the most part depicted unfairly.

The first Western I remember seeing was Duel in the Sun, in which Lionel Barrymore calls [Jennifer Jones] a squaw. I was 6 years old, and I remember thinking, โ€˜Why are they so angry at these people?โ€™ Gypsies, Native Americans. Itโ€™s like England, where you had Madonna of the Seven Moons. Phyllis Calvert plays an aristocrat, but she also has Gypsy blood in her, and at night she runs out and does crazy things with the Gypsies.

I didnโ€™t quite get it then [laughs]. I guess it had more to do with sex than anthropology and social issues. But I grew up watching films like Red River, where the Native Americans force the wagons into a circle and Joanne Dru gets the arrow in her shoulder. That incredible scene, where Montgomery Clift pulls out the arrow and she doesnโ€™t blink. And he has to suck out the poison. I think one of the problems in the genre is that none of the Native Americans are played by Native Americans. I mean, in Taza, Son of Cochise [Douglas Sirk, 1954], the star is Rock Hudson.

DEADLINE: In your movie, you feature a glimpse of the 1921 massacre in Tulsa, where white supremacists destroyed the Black Wall Street. Was that an extension of the attitude among white people โ€” a kind of passive-aggressive civility โ€” that could turn violent with the slightest provocation?

SCORSESE: I donโ€™t know. We only became fully aware of what happened in Tulsa a couple of years ago. We knew about race riots, about lynchings. We didnโ€™t know about the destruction, the wiping out of a whole people out of fear of economic superiority, of people of a different color. You see theyโ€™re doing well and next thing you knowโ€ฆ I think it has to come down to pure racism. This countryโ€™s a big experiment. Everybodyโ€™s together.

DEADLINE: Had DiCaprio played Tom White, it would have been like putting him in the role Kyle Chandler played in The Wolf of Wall Street. Itโ€™s better to see you put him through the emotional blender. Bend and twist him to see what happens.

SCORSESE: Whatโ€™s great about Leo, and itโ€™s why we work together so often, is, he goes there. He goes to these weird places that are so difficult and convoluted, and through the convolution, somehow thereโ€™s a clarity that we reach. And usually itโ€™s in the expression, in his face, in his eyes. Iโ€™ve always told him this. Heโ€™s a natural film actor. I could shoot a close-up of him, he could be thinking of nothing, and I could intercut anything with it, and people will say, โ€œOh, heโ€™s reacting to such and such.โ€ Itโ€™s the Kuleshov experiment. You could do that with him. Thereโ€™s something in his face that the camera locks into, in his eyes. The slightest movement, we know it. Thelma [Schoonmaker], editing his footage with me over the years, she often goes, โ€œLook at this. Look at the eye movement here. I think we should keep it.โ€ Itโ€™s very interesting, what goes on behind the eyes. Itโ€™s all there.

This Boy's Life
Leonardo DiCaprio and Robert De Niro in This Boyโ€™s Life. Warner Bros./Everett Collectionnone

DEADLINE: His first breakthrough came opposite Robert De Niro in This Boyโ€™s Life, and it was De Niro who told you about him. Do you remember what he said?

SCORSESE: Not exactly. He usually didnโ€™t say much at that time. It was โ€™92, โ€™93 and we hadnโ€™t worked together for almost 10 years since we did Goodfellas. Bob wanted me to do Cape Fear. After Goodfellas, he did This Boyโ€™s Life. We were talking on the phone, about what Iโ€™m not quite sure. He said, โ€œIโ€™m working with this young boy. You must work with him sometime.โ€ That was the first time I heard him recommend somebody to me. โ€œThe kid is really good.โ€ he said.

DEADLINE: Did he say why?

SCORSESE: Bob doesnโ€™t talk a lot [laughs]. Heโ€™ll say, โ€œHeโ€™s good.โ€ Or, heโ€™ll say, โ€œHeโ€™s right for this.โ€ Or heโ€™ll say, โ€œI donโ€™t know, thereโ€™s something.โ€

DEADLINE: This is your 10th film with De Niro and your sixth with DiCaprio. But aside from a short film, itโ€™s the first time youโ€™ve had them together. Why did it take so long, and how close were you to having them both in a film like The Departed?

SCORSESE: We talked to Bob about it, but he didnโ€™t want to do it. Look, there are some people I work with a lot because I find that Iโ€™mโ€ฆ in the margins, in a way. I look back, and I feel lucky enough to have gotten the films made that I got made. By โ€œin the marginsโ€, I mean it in the sense that there are many actors over the years I wouldโ€™ve loved to work with, butโ€ฆ I donโ€™t fit in with the industry thinking. Iโ€™ve tried. I was lucky with Paul Newman and Tom Cruise. It all fit together right. But I didnโ€™t work with Bob for 10 years until we did Goodfellas; we went off in different directions. Then we made another two, three films. And then, for another 19 years, we didnโ€™t. In the meantime, there were two with Daniel Day-Lewis, and for years I wanted to work with Jack Nicholson, if work is the word.

There are others whose names I wonโ€™t mention that I tried, and it just never fit. People I admired so much. I feel I missed it. And yet what happened is that I found that, because of the subject matter in many of the films, there seemed to be a comfort level [with Bob and I], not easy by the way at all, but a comfort level in knowing we could get to a place. What that place is, I may not be able to verbalize, but together we could probably find something.

But that took also long periods of not working together, because, you know, people change. He still wanted to do certain things. Casino really solidified it for me. That was the ultimate, in terms of that type of picture for him and me. Leo then became that way too, and a lot of it happened on The Aviator. There were some scenes he did with Cate Blanchett that left me stunned, I thought it was so beautiful. And he learned a lot as a person; he told me he did. Maybe he was a young kid, just growing. I have daughters. I donโ€™t have sons, so maybe itโ€™s like weโ€™re stumbling along and itโ€™s almost like parenting in a way. But, wow.

And then we did The Departed and he just blossomed. That character he plays, Billy, is so wonderful. That kid caught in this Celtic street war where, for fun, they kill the Italians from Providence. This poor kid is in the shooting war in the streets. Theyโ€™re like, as Roger Ebert said in his review, โ€œThis movie is like an examination of conscience, when you stay up all night trying to figure out a way to tell the priest: I know I done wrong, but, oh, Father, what else was I gonna do?โ€ This was his character, and he did it beautifully. Heโ€™s not a religious guy, but he understood the human condition, and that boy. I thought that was incredible.

So, with Bob, after Casino we stopped for a while and I did Kundun, and Bringing Out the Dead. And then Gangs of New York. We always checked in, on that and everything else. He wanted me to do Analyze This, and I said, โ€œWe already did it. It was Goodfellas.โ€ I talked to him about other projects, and at one point he said, โ€œYou know the kind of stuff I like to do with you.โ€ I said, โ€œOK.โ€ That became The Irishman, and it took nine years. We were always looking. โ€œWhat about The Departed?โ€ โ€œNah, I donโ€™t wanna do that.โ€ โ€œOK.โ€

DEADLINE: He turned down Gangs of New York?

SCORSESE: That was just a check-in. Literally, he said, โ€œWhat are you doing?โ€ โ€œIโ€™m doing this. You interested?โ€ โ€œNah.โ€ โ€œOK.โ€ We always talked about that kind of thing, because he is the only one around who knows where I came from and who I am, from that period of time when we were 15 or 16 years old. He knows that part of New York. It was all instinct between us and his courage and his humility, in terms of how heโ€™ll say, โ€œIf a scene plays on my back, fine, but if it plays better on the other personโ€™s face, play that.โ€

Now, that was a certain period of time. Does he still think that way, 10 years later? Turns out he did! But is he the old Bob? No. Youโ€™ve got to see where they are. Like when Leo said, โ€œWhereโ€™s the heart of this thing?โ€ I said, itโ€™s Ernest. He loves her and she loves him. And yetโ€ฆ when does he know heโ€™s poisoning her? Is it really insulin theyโ€™re giving her for her diabetes? All of that is unknown. But heโ€™s obviously harming her, and how does someone whoโ€™s in love with this person, has a family, kids, do that? Clearly, heโ€™s being manipulated by Bill, his uncle. The weakness of the character. Heโ€™s like Kichijiro from Silence.

DEADLINE: That character who keeps betraying the missionaries, screwing up and asking for absolution in confession?

SCORSESE: Yes. He was a disaster.

DEADLINE: The way it unfolds, you donโ€™t really know if Ernest is in denial, or if he is just ignorant. He could have just been doing what he was told by the doctors who said the medicine would help her diabetes and slow her down.

SCORSESE: Thatโ€™s the key. Thatโ€™s the scene. And that scene took until the day we shot it, to write it. We just kept working on the scenes day by day, weekend by weekend. And when he nods, when Leo says, โ€œWell, you know, itโ€™s just gonna slow her down.โ€ Heโ€™s saying, โ€œI accept in denial what all of you are forcing me to do.โ€

Lily Gladstone
Lily Gladstone at Sundance in January Corey Nickols/Getty Images for IMDbnone

DEADLINE: Lily Gladstone, as Mollie, is the movieโ€™s conscience. What kind of direction did you give her? Sheโ€™s stoic and often doesnโ€™t say much, which leads to a critical payoff.

SCORSESE: Lily had her own thoughts. She has an intelligence and a groundedness about her, in her mind and heart. Itโ€™s almost instinctual. When Mollie says, โ€œYou know, Coyote wants money,โ€ he says, โ€œRight, I love money. Letโ€™s have some fun!โ€ She goes, โ€œYouโ€™re right. Iโ€™m with you.โ€ She loves him. Thatโ€™s Mollieโ€™s issue. She didnโ€™t leave him until after the trial.

I think she just really loved him. She talks about his eyes and that sort of thing. Her sister says, โ€œOh, I like the other one, the red-haired guy. But, you know, they both want your money.โ€ Mollie says, โ€œIt doesnโ€™t matter, his uncleโ€™s rich, and he doesnโ€™t need that much.โ€ I would use the phrase โ€˜beautiful failureโ€™ here, and hers is that she trusts and loves. Maybe we see it as a failure, but itโ€™s not a failure for her, because sheโ€™s loving and trusting. She has heart, and she cannot accept the fact that he would do anything like poison her intentionally.

DEADLINE: But Mollieโ€™s relatives were dying in suspicious circumstances all around her.

SCORSESE: He has nothing to do with it, in her mind.

DEADLINE: Youโ€™ve described the shorthand that you have with De Niro. How does it work with DiCaprio?

SCORSESE: With Leonardo, thereโ€™s no shorthand. Itโ€™s longhand. We hang out and talk and get all kinds of research. I give him stuff to read, and music. Heโ€™s very good with music. As I say, he prompted me to think about Ernest rather than Tom White for him, even though there was very little written on Ernest, and he is the weakling, a man who was in love with his wife, but heโ€™s poisoning her. He was like, โ€œYeah. OK. How are we gonna do that?โ€ He wanted to go into that uncharted territory. Thatโ€™s the excitement. We did, and itโ€™s hours and hours and days of work. On set. On the weekends. The film was day and night. Same with Bob, to a certain extent.

DEADLINE: When Deadline did a long interview with Coppola recently, he said that after all the studio meddling on The Godfather, he only wanted to write The Godfather Part II with Mario Puzo, but he had the perfect young director to take over: you. Paramount turned him down. What do you remember about that?

SCORSESE: He told me, and, honestly, I donโ€™t think I could have made a film on that level at that time in my life, and who I was at that time. To make a film as elegant and masterful and as historically important as Godfather II, I donโ€™t thinkโ€ฆ Now, I wouldโ€™ve made something interesting, but his maturity was already there. I still had this kind of edgy thing, the wild kid running around.

I didnโ€™t find myself that comfortable with depicting higher-level underworld figures. I was more street-level. There were higher-level guys in the street. I could do that. I did it in Goodfellas particularly. Thatโ€™s where I grew up. What I saw around me wasnโ€™t guys in a boardroom or sitting around a big table talking. That took another artistic level that Francis had at that point. He didnโ€™t come from that world, the world that I came from. The story of Godfather II is more like Thomas Maloryโ€™s Le Morte dโ€™Arthur. Itโ€™s wonderful art.

DEADLINE: I always wondered why you gave up Schindlerโ€™s List to Steven Spielberg. You grew beyond the street level mobster thing with breathtaking films like KundunSilence and now Killers of the Flower Moon. When you decided Schindlerโ€™s List wasnโ€™t for you, was it like Godfather II, outside a world you were most familiar with?

SCORSESE: Oh, no. Godfather II, Francis just mentioned it to me. For Schindlerโ€™s List, I hired Steve Zaillian, and Steve and I worked on the script. I was about to direct it. But I had reservations at a certain point. Donโ€™t forget, this is 1990, Iโ€™d say. I did The Last Temptation of Christ in 1988. The whole point of that movie was to start a dialogue about something which is still important to me, which is the nature โ€” the true nature โ€” of love, which could be god, could be Jesus. Iโ€™m not being culturally ambivalent here, itโ€™s whatโ€™s in us. Is god in us? I really am that way; I canโ€™t help it. I like to explore that. I wanted a dialogue on that. But I didnโ€™t know about all that yet. So, I did Last Temptation, I did it a certain way, and Schindlerโ€™s List was scuttled by its reception. I did the best I could. I went around the world. Any arguments, I took โ€™em on. I may have been wrong, but Iโ€™m not sure you can be wrong with dogma. But we could argue it.

In the case of Schindlerโ€™s List, the trauma I had gone through was such that I felt to tackle that subject matterโ€ฆ I knew there were Jewish people upset that the writer of The Diary of Anne Frank was gentile. I heard that there were people who complained about Schindler, that he used the inmates to make money off them. I said, โ€œWait a minute.โ€ I couldโ€ฆ well, not defend him, but argue who he was. I think he was an amazing man, but I didnโ€™t know if I was equipped for it at that time. I didnโ€™t have the knowledge.

I remember Steve Spielberg, over the years, mentioning it to me all the time. He held up the book when we on a plane going to Cannes, and he said, โ€œThis is my dark movie and Iโ€™m going to make it.โ€ That was back in 1975. And I said, โ€œWell, I have The Last Temptation of Christ, and Iโ€™m gonna make that.โ€

I used the phrase at the time, โ€œIโ€™m not Jewish.โ€ What I meant was, itโ€™s the old story that the journey had to be taken by a Jewish person through that world, and I think Steven also learned that. He came fromโ€ฆ [pauses] where is The Fablelmans set, Phoenix? He told me there were only 200 Jews in Phoenix. I couldnโ€™t believe it. Because I come from the Lower East Side, and grew up with the Jewish community. I wasnโ€™t being altruistic, but it just made sense to me that he was the person who really should go through this. I was concerned that I wouldnโ€™t be able to do justice to the situation.

DEADLINE: That journey changed Spielbergโ€™s life. When you finally watched Schindlerโ€™s List, how did you feel? 

SCORSESE: Let me put it this way, and you may say that itโ€™s deflecting the question. But I guarantee you, if I did it, it would not have been the hit that it became. It may have been good, that I can tell you. I had some ideas. Most of itโ€™s there. I had a different ending. I admired the film greatly. But I know that my films just donโ€™t go there. They donโ€™t go to the Academy. Youโ€™ll say, โ€œBut youโ€™ve got so many nominations!โ€ Yeah, thatโ€™s true. But when Paul Schrader and I were not nominated for Best Screenplay and for directing Taxi Driver, that set the tone. I realized, just shut up and do the films.

Raging Bull? We thought, for a second, weโ€™d win, but I said, โ€œItโ€™s not going to be.โ€ I was fine. At least it was recognized by the industry. In the โ€™80s, I wasnโ€™t recognized at all. From King of Comedy, up to Goodfellas. Nothing on Last Temptation. I realized, โ€˜You just donโ€™t make these films, Marty. You donโ€™t do them. Just shut up make your films. And if you want, maybe you should make films in Europe. Maybe you should make low-budget, independent films.โ€™ But I tend to start that way, and then they usually wind up being part of the mainstream. In the โ€™80s, I went low budget with After Hours, and did an industry film with The Color of Money. Then, Last Temptation was made for very, very little. And then I did another industry picture, which was Goodfellas. But, you know, even Goodfellas, I was treated in a tough way. No special treatment at that time, in 1989, even by Warner Bros.

DEADLINE: Why?

SCORSESE: Budget, dammit. Iโ€™m responsible for it, man. I was 15 days over schedule on Goodfellas. Hereโ€™s the thing. [First AD and second unit director] Joe Reidy boarded the picture at 70 days. They said, do it in 55. And we tried. Towards the end, we were stumbling over ourselves, exhausted. I even had a doctor tell me, โ€œDonโ€™t take coffee, because it might make you too nervous.โ€ And we ended on day 70.

DEADLINE: Exactly as you originally planned itโ€ฆ

SCORSESE: Yeah. Now, that doesnโ€™t mean we were right, and they were wrong. โ€œDo it cheaper, do it faster.โ€ I get it. But we werenโ€™t treated very nicely by them when we started going over. It was, โ€œOh my god, two days over! Oh my god, another day over!โ€ Geez. I mean, it was a nightmare.

They did well with it. They enjoyed it, and they were great in the end. Itโ€™s just that, at the time, they werenโ€™t great. Nobody knew. I knew it, but they didnโ€™t. I had a feeling there was something special with that picture. This is different, Killers of the Flower Moon. We did it day by day. We discovered it as we went along. Itโ€™s wild. I mean, I had it structured. It was exotic in a way. It didnโ€™t make for a very relaxing time.

DEADLINE: Sounds like the act of discovering left you feeling alive.

SCORSESE: Yeah. In terms of Goodfellas, it was visceral but it was there on the page, with Nick Pileggi and I, and then it was a matter of pushing, pushing, pushing. It was also designed on the page. Some things were spontaneous. Like, Joe Pesci would come in and say, โ€œI wanna do this sceneโ€ฆโ€ With that whole movie, we were like, โ€œJust do it.โ€ We did it in rehearsal, rewrote it from rehearsal.

DEADLINE: What this the โ€˜how am I funnyโ€™ scene?

SCORSESE: He said, โ€˜something happened to me.โ€™ We were in a restaurant. I said, โ€˜tell me.โ€™ He goes, โ€˜I canโ€™t tell you here.โ€™ I said, well, letโ€™s go to my place. So we did. He says, โ€˜Iโ€™m gonna act it out.โ€™ And he did it. I said, โ€˜I know just where to put it.โ€™ Itโ€™s not even in the script. I didnโ€™t write it in. Said, weโ€™re gonna squeeze it in on one day shooting. And Mark Canton had a couple of the other guys from Warner Brothers with him that day, and we hear laughter off camera. It was them. 

DEADLINE: Just recently, Super Mario Brothers has minted money, while Air, Ben Affleckโ€™s movie about Michael Jordanโ€™s Nike shoe endorsement, had box office that didnโ€™t match its rave reviews. The media narrative behind Killers of the Flower Moon is obsessed with its runtime and its $200 million budget. Appleโ€™s decision to put the film through a wide global release through Paramount might ultimately be the future that connects streamers and theatricals, because the P&A makes it more culturally relevant than if it just landed on a streamer. Where is all this headed, the future for ambitious theatrical films?

SCORSESE: Itโ€™s the question, really. Who said cinema was going to continue the way it has for the past hundred years? In the past 25 years things have changed, in the past five years things have changed, and just in the past year, things have changed. Who says itโ€™s going to continue to exist that way? Where people would go see a film like Out of the Past or The Bad and the Beautiful, in a theater on a giant screen with 1,000 or 2,000 people in the audience on a Saturday or Sunday afternoon or evening? I would like it to continue that way, because I knew it that way. And I do know that a communal experience with an audience, with any film on a big screen, is better than one where youโ€™re watching alone. I know that. Well, the nature of the technology is such that a whole new world has been created. In that world, there are certain films, for example, that even I would say, โ€œLetโ€™s wait and see it on streaming.โ€

But youโ€™re talking to an 80-year-old man. People in their teens, 20s, 30s, 40s, they should be experiencing films in a communal experience in a theater. Films like Mario Brothers are excellent for younger people. But they also grow into mature people. What about that part of their lives? Are they going to think movies were only for game movies or, what do they call them, tent shows?

DEADLINE: Tentpoles.

SCORSESE: Yeah. Are they going to think thatโ€™s what cinema is? To a certain extent it is, and when I was a kid, Around the World in 80 Dayswas like the tentpole thing. The screen was amazing, it was Todd-AO. Iโ€™ll never forget the Technicolor intro, with Edward R. Murrow. And then the rocket goes up and the screen opens, the curtains open, and you had this giant screen, and on it this magnificent travelogue that is Around the World in 80 Days. So those things happen, but itโ€™s not for all of cinema.

I do think there has to be a concentrated effort to nurture an appreciation for films that that audience will go see in a theater as they grow. Which means the theaters also have to help us. The theaters say, โ€œWell, we played a smaller indie film.โ€ Everything has become pigeonholed. But what if that screen is in a place that is comfortable? Not a closet with a screen that is smaller than the one you have at home. That means a person will come out and go to that theater with a few friends and respond to that picture. And you never know. That person may come out and write a script or a novel that becomes a script that becomes a tent-pole film thatโ€™s going to make more theaters more money in the future. Because maybe, like Spielberg and me, we go see Jules and Jim, and he becomes friends with Truffaut and Fellini. Those films influenced him. I think we can create this experience with Killers of the Flower Moon in a theater for people who want to see this kind of picture.

And when people talk about how much money Iโ€™m spending, itโ€™s really how much money Apple is spending. If Apple gave me a certain amount, I think, โ€˜OK, I have to do it for that amount.โ€™ You might want to say, โ€˜You got more?โ€™ But sometimes more money is not the best thing. You try to make it for what youโ€™ve agreed to, and believe me, I do. Itโ€™s different from The Irishman, where Netflix gave us the extra money for the CGI.

DEADLINE: When the press narrative is your budget, DiCaprio changing roles that left Paramount stepping out as the principal financier, and the runtime, does that ratchet up the pressure for you?

SCORSESE: It certainly does. The risk is there, showing in a theater in the first place. But the risk for this subject matter, and then for running time. Itโ€™s a commitment. I know I could sit down and watch a film for three or four hours in a theater, or certainly five or six hours at home. Now, come on. I say to the audience out there, if there is an audience for this kind of thing, โ€œMake a commitment. Your life might be enriched. This is a different kind of picture; I really think it is. Well, Iโ€™ve given it to you, so hey, commit to going to a theater to see this.โ€

 Spending the evening, or the afternoon with this picture, with this story, with these people, with this world that reflects on the world we are in today, more so than we might realize.

DEADLINE: Youโ€™re 80. Do you still have that fire to get right back behind the camera and get the next one going?

SCORSESE: Got to. Got to. Yeah. I wish I could take a break for eight weeks and make a film at the same time [laughs]. The whole world has opened up to me, but itโ€™s too late. Itโ€™s too late.

DEADLINE: What do you mean by that?

SCORSESE: Iโ€™m old. I read stuff. I see things. I want to tell stories, and thereโ€™s no more time. Kurosawa, when he got his Oscar, when George [Lucas] and Steven [Spielberg] gave it to him, he said, โ€œIโ€™m only now beginning to see the possibility of what cinema could be, and itโ€™s too late.โ€ He was 83. At the time, I said, โ€œWhat does he mean?โ€ Now I know what he means.

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FEATURED BOOK & RECIPE REPORT: New Classic Recipe On-Line CookBook

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The New Vintage Kitchen

Cookbook Confidential: โ€œOh She Glows for Dinnerโ€ Dorothy’s New Vintage Kitchen: May 16: My friend Bernadette from New Classic Recipe (https://newclassicrecipe.com) came up with the wonderful idea to have an on-line cookbook club with some of her blog buddies. What a fun, and great way to choose a recipe or two from the books, cook them, and review them.

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Then, you decide if the book is worth you shelf space! Please go to her site for other reviews.

The cookbook informs us on the cover that it is composed of nourishing plant-based meals to keep you glowing. It is divided into main dishes, sides and small bites, meal-worthy salads, hearty soups and stews, treats and drinks, and sauces, dressings, and spices. In her introduction, Angela Liddon says โ€œOh She Glows for Dinner is going to provide you with tools, tips, and tricks to help you get more plant based meals on the table, and in the process, youโ€™ll hopefully fall in love with so many vibrant, balanced, and downright irresistible recipes.โ€

Good tips

      The book has a lot of good tips on storage, leftovers, substitutions, and other variations which I found handy.

I chose two to cook: Festive Bread-Free Stuffing Balls and Ultimate Creamy Salt and Vinegar Scalloped Potatoes.

First, the scalloped potatoes

      Scalloped potatoes are definitely part of my childhood and one of my favorite potato comfort foods, and Iโ€™ve made my momโ€™s recipe vegan on more than one occasion by simply substituting plant milk for dairy. She never used cheese in hers.

       I loved the idea of salt and vinegar potatoes. This recipe is very different than what weโ€™re used to. It used very thinly sliced potatoes (2 mm) a cashew-based cream sauce, and a โ€œVegan Parmesanโ€ topping. I was promised that I would fall into a heavenly trance. Thatโ€™s a tall order, and sadly it did not deliver. 

Not quite a big hit

      It was OK, with just the slightest hint of the vinegar, not enough salt (I took her at her word and added tiny pinches) and pretty creamy but not ultra, and after reheating was not creamy at all. The potato flavor was lost under the nutritional yeast sauce, but most importantly, it didnโ€™t taste anything at all like scalloped potatoes. A few onions might have gone a long way. My husband liked it (he likes the flavor of nutritional yeast), but doused it with pepper; there was no pepper in the recipe, which I also thought it needed, potatoes being potatoes. 

Recipes within a recipe

      The dish involved making the cashew sauce, in a blender, which involved pre-soaking them over night. We also had to make the vegan Parmesan cheese, another step and a food processor. Not counting the soaking time of course, the recipe took an hour to make, not 25 minutes, as noted. Definitely not a weeknight dinner side dish.

Stuffing Balls

      The Festive Bread-Free Stuffing Balls took lots of steps, dishes, etc., and 50 minutes rather than 30 to prepare. I made these while the potatoes were baking. 

      Iโ€™m not sure why these are called stuffing balls and not lentil nut balls or something because they didnโ€™t have a stuffing-like consistency. They tasted all right, but were dense and a bit dry and definitely did need a sauce, which I didnโ€™t make since Iโ€™d spent so much time on everything else with these two dishes. We later simmered them with some pasta sauce I had in the fridge; they held up nicely, and tasted much better.

Lots of nuts

      If you or anyone in your family has a nut allergy, this is not the book for you. A great many of the recipes use nuts or a sauce or condiment made from nuts. There is a lot of nutritional yeast in recipes as well, with a pronounced flavor, which some like and some do not.

Bounce around

      There are a lot of cross referencing to other recipes or sauces in the book, and with the two recipes I made I had to keep things bookmarked, and was frequently turning back and forth, sometimes with mucky hands. Thereโ€™s a whole section of โ€œGlow Getter Meal Plansโ€ that have you thumbing back and forth with instructions like โ€œFollow steps 3 (see tip below) through 5 and step 7โ€ and you have to keep referencing back and forth to different recipes. I didnโ€™t think any of this section was helpful.

Please give me a black typeface!

      The typeface, as with many these days, is colored grey rather than black and thus is harder to read! Why are they doing this? Additionally, one of my pet peeves with this book is the overuse of the โ€œglowโ€ references in just about everything. Sloppy Glows, Glow Getter Meal Plans, Glowing Lentil Soup, Glow Green Pasta, you get the idea. The first couple of references were silly, then just tiring.

The bottom line โ€“ to buy or not to buy

      The bottom line is, if you have never cooked vegan, donโ€™t start with this book, you will be overwhelmed with the number of steps and sometimes convoluted instructions, and recipes within a recipe, with varying results. If you have cooked vegan for years, there are a lot of recipes that you might like to try, and some good sauces and condiments. But be prepared to spend more time than the recipe states, and to add what you know it is going to need. Like onions! Or pepper. Not a candidate for my book shelf.

Ultimate Creamy Salt-and-Vinegar Scalloped Potatoes

Recipe from “O, She Glows for Dinner”

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  • 1 batch Garlic Cashew Cheese Sauce (below)
  • 1 batch Vegan Parmesan (below)
  • 2 pounds (900 g) Yukon Gold or yellow potatoes, peeled
  • Fine sea salt
  • A few generous pinches of fresh or dried thyme leaves, for garnish (optional)

      Prepare the Garlic Cashew Cheese Sauce, followed by the Vegan Parmesan, and set both aside.

      Preheat the oven to 425ยฐF (220ยฐC). Liberally oil a 9 by 13-inch casserole dish, making sure to coat the sides and bottom completely.

      Using a mandoline, slice the peeled potatoes into very thin (less than โ…›-inch-thick/2 mm) slices (no thicker, or theyโ€™ll take a long time to cook through).

      Spread a single layer of sliced potatoes over the bottom of the casserole dish, just barely overlapping, covering the bottom of the dish. Sprinkle a small pinch of salt over the sliced potatoes. Pour a scant 1 cup of the cashew cheese sauce over the potatoes so it covers the potatoesโ€™ surface completely, using your fingers or the measuring cup to spread it out. The sauce will look thin and watery, but will thicken while baking. 

      Repeat this layering process until you have used all the sauce and sliced potatoes, five layers with sauce the last. It will look like too much sauce, but will firm up as it bakes.

      Sprinkle all the parmesan over the sauce. Cover the casserole dish with aluminum foil., and cut slits in it to let the steam escape.

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      Bake for 1 hour, then remove the foil and check for doneness by sliding a knife into the center of the casserole. There should be no resistance; if there is, replace the foil and bake for 5 to 15 minutes more, then test again.

      Serve with a sprinkling of thyme leaves, if desired.

For the Garlic Cashew Cheese Sauce:

      Place one cup of cashews in a bowl and cover with boiling water for an hour, or soak in cold water overnight. Discard the water once soaked.

      Transfer to a high-speed blender (I used my regular blender) and add 1 ยฝ cups water, ยพ cup (60 g) nutritional yeast, ยพ cup grapeseed oil, ยผ cup fresh lemon juice, ยผ cup white wine vinegar, 8 medium garlic cloves, 1 ยผ teaspoons fine sea salt, and 1 tablespoon sriracha (optional, but recommended). Blend for 1 to 2 minutes, until very smooth. 

Note: all I tasted was nutritional yeast.

For the Vegan Parmesan

      In a food processor, combine 1 medium garlic clove (4 g), ยฝ cup (80 g) raw cashews or pepitas, 2 tablespoons nutritional yeast, ยผ to ยฝ teaspoon fine sea salt. Process into a coarse meal, 10 to 15 seconds.

Festive Bread Free Stuffing Balls

Recipe from “O, She Glows for Dinner”

  • 1 tablespoon (15 mL) extra-virgin olive oil
  • 1 (8-ounce/225 g) package cremini mushrooms
  • 3 large garlic cloves, minced
  • 1 cups (25 g) stemmed kale leaves
  • 1 cup (25 g) fresh parsley
  • 1/2 cup plus 2 tbsp. (65 g) gluten-free rolled oats
  • 1 (14-ounce/398 ml) can lentils, drained and rinsed, or 1 ยฝ c. 
  • 1 cup (100 g) walnut halves
  • 1 teaspoon dried thyme (or 2 teaspoons fresh)
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried rosemary (or 1/2 teaspoon fresh, minced)
  • 1/3 cup (40 g) dried cranberries, finely chopped
  • 1 tablespoon (15 ml) ground flax
  • 2 1/2 teaspoons (12.5 ml) sherry vinegar
  • 3/4 to 1 teaspoon fine sea salt, to taste
  • Freshly ground black pepper

      Preheat the oven to 350ยฐF (180ยฐC) and line a baking sheet with parchment paper.

      Add the oil to a large skillet and turn heat to medium. Finely chop the mushrooms until theyโ€™re roughly the size of peas. Add chopped mushrooms to the pot along with minced garlic and a pinch of salt. Stir until combined. Sautรฉ for about 6 to 8 minutes, until the water from the mushrooms cooks off, reducing heat to low if necessary to prevent burning.

      Meanwhile, put the kale and parsley into a food processor and p 20 to 25 times, until the size of almonds. Donโ€™t overprocess. Transfer to a small bowl.

      Finely chop the cranberries and add them to the bowl of greens.

      To the processor (no need to clean it out!), add the rolled oats. Process until they resemble coarse flour, about 30 seconds. Add the drained lentils and walnuts to the processor and pulse 13 times, until the walnuts are pea sized. Set aside.

      To the pot with the mushrooms and garlic, add the cranberry greens and herbs and sautรฉ for a minute and turn off the heat.

      Stir the flax and water together in a small cup, then add to the skillet and combine. Add the lentil mixture and combine, adding a little water if necessary, usually about 2 tbsp., so the dough sticks together easily. Salt and pepper to taste.

      With wet hands, roll into 18 to 20 balls and place on prepared sheet.

      Bake 20 to 23 minutes or until lightly golden on the bottom. Let cool 5 to 10 minutes before serving.

Second Chances

All was not lost. I doused the stuffing balls in left-over pasta sauce and they tasted much better. I also took my husband’s suggestion and sliced the scalloped potatoes (now quite firm) and gave them a quick fry in olive oil at breakfast. Both turned out well.

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