Thick, coconut milk-based curries from Mangalore, in southwestern India are called gassis. They are made tart with tamarind and are spiced with roasted assertive spices like chiles, fenugreek, and peppercorns. This classic curry incorporates pourltry, but fish and other meats are also fair game. Two forms of coconut, one as shreds, the other as milk, surprisingly do not overpower the curry, so any of you coconut-phobes out there, go ahead and indulge in this. Mound it over red or white rice.Among its ingredients: coriander, white poppy seeds, mustard seeds, fenugreek seeds, 4–6 thai dried chiles, tamarind paste.
A robust legume like this one needs assertive spices, and I usually find myself looking to the south (india, that is) for its dried red chiles, coconut, and coriander seeds. Serve this with the other southern (USA, that is) delicacy: warm, jalapeño-kissed corn bread. You’ll rethink your traditional chili–cornbread strategy for dinner.
Its latex code is now much readable, still uses dcolumn, still handles user-supplied standard errors, and it adds a host of features like omitting some rows of like controls, and model naming is flexible. Most importantly it matches variable names across models and leaves holes where they belong. Here's a snippet of sample output:
apsrTable(m1,m2,m3,omitcoef=4:17,lev=.1,align="c",model.counter=6,se="robust")
%Latex table generated by Mike Malecki's apsrTable()
%Uncomment the following line and the end one to change figure versions
%if you are using a full-featured family such as Minion Pro.
\figureversion{tabular}
\begin{tabular}{cD{.}{.}{-1}D{.}{.}{-1}D{.}{.}{-1}}\hline
& \multicolumn{1}{c}{Model 6} & \multicolumn{1}{c}{Model 7} & \multicolumn{1}{c}{Model 8}\\
% & Model 6 & Model 7 & Model 8 \\
(Intercept) & 71.95 & 35.95 & 38.83 \\
& (44.44) & (38.63) & (45.81) \\
maj.parl & -2.03 & -4.81 & -0.86 \\
& (3.38) & (3.52) & (3.98) \\
maj.pres & -10.50 & -14.45 * & \\
& (6.32) & (5.42) & \\
lrCentered & -1.26 & & 3.71 \\
& (5.07) & & (5.52) \\
pro.pres:lrCentered & -3.59 & & -6.27 \\
& (6.61) & & (6.34) \\
maj.parl:lrCentered & -4.46 & & -8.52 \\
& (5.78) & & (6.73) \\
pro.pres & & -8.81 * & -3.36 \\
& & (4.99) & (5.46) \\
N & 46 & 46 & 46 \\
$R^2$ & 0.82 & & 0.81 \\
adj. $R^2$ & 0.70 & & 0.67 \\
AIC & & 310.38 & \\
BIC & & 434.72 & \\
$\log L$ & & -87.19 & \\\hline
\multicolumn{ 4 }{l}{ Robust standard errors in parentheses} \\
\end{tabular}
\figureversion{proportional}
For example, I ride home almost every day the wrong way up a one way street, and nobody coming the other way gives a damn. Why should they? I honestly don’t give a fig about my carbon footprint (and anyway, since I’m not a breeder, I really should get carbon carte blanche).
The seismic shift by consumers to small cars from large vehicles has blindsided virtually every automaker. Only Honda Motor, where sales rose 1 percent in June, appears to have been prepared. The Japanese automaker’s Fit subcompact nearly doubled its sales during the month, and its Civic sedan set a June record.
By contrast, Toyota executives said they could not meet demand for its Prius hybrid-electric car or its small, fuel-efficient Corolla and Yaris models.
We are going down to St Louis this weekend, so I can do some stuff before the methods meeting next week, and for Sebastian’s birthday and party. This affects food planning in two ways: we might bring one or two things down with us (in addition to the beautiful berries purchased for a sauce to go with his cake), and other stuff it would be nice to make a lot and freeze for next week. The box this week is extremely green and leafy, making that task a little trickier.
OK, custom type is cool. But the NYT’s presentation of the alternative – widely available commercial type – is incredibly irritating. There are two headlines to the article, one the real version and one in the web page title:
Down With Helvetica: Design Your Own Font
When Comic Sans Isn’t Enough
<rant>First, Helvetica is beautiful. Up with Helvetica, damnit! Yes, it is probably overused, but it is more than iconic – it’s the type foundation of innumerable icons, from the NYC Subway (and Chicago CTA, tracked tight and often lovingly kerned) to Panasonic, 3M, and even Microsoft.
Second, shouldn’t that be “Down with Times New Roman” (the default for the millions of Word users out there, and ugly whenever it’s larger than the 8- or 10-point size it was designed for) or “Down with Fucking Arial,” Microsoft’s incredibly skeezy (and ugly!) ploy to avoid licensing the real thing?
Third, on the web title: comic sans enough for what? Signaling to your readers that you’re a completely unsophisticated moron? Look no further than comic sans!
</rant>
This comprehensive overview in the making compiles the leading cases per Convention article - useful and extremely handy for both academics and practioners (and an authoritative addition to existing books which provide similar overviews). Thusfar Articles 6(1), 8, 34, 35 en Article 1 of the first Protocol have been made available online.
We were down in St Louis on Wednesday last week so we got our box on Saturday. The previous week witnessed some pretty awful flooding in Illinois and the farm was, in Vicki's words, in a state of emergency so we'll probably have two or so weeks of pretty lean boxes. She sent two pictures of the situation.
Nevertheless we got a box this week, and still had asparagus from last week. I also picked up some strawberries from Vicki and some shelled peas (one of my favorite things in the world) from Mick Klug.
Note: Many posts and recipes for a while at least will be tagged with a “660” indicating that they come from the new book 660 Curries by Raghavan Iyer. I was even more tickled to learn he was gay and has a kid. He writes in the preface, “My partner sowed the idea for a curry book, ‘a big one,’ he said, ‘nothing like any before.’”
I have already dubbed this summer the Summer of Indian Cookery for us, just as last year unofficially was the Summer of Mexican Food. That is not to say we will forgo the temptations of fresh masa nor luscious manteca, only that we are exploring another rich and exciting culinary tradition.
