This, I'm sorry to say, will be my last newsletter for a while. We're welcoming a new addition to the family next week, and I am taking a few months of parental leave. This also means that the column is going on hiatus, and I will probably take some time away from social media as well. I'm not going to go completely radio silent, but I am going to unplug from the world for a bit. |
With that said, I hope you enjoy this edition of the newsletter, and I'll see you this summer with more thoughts, links, pictures and recipes. |
I wrote about a new book by the historian Eric Rauchway, and how it makes a powerful case for why the New Deal mattered to American society. |
Roosevelt had to prove to all Americans that self-government worked; that it could restore confidence and tackle the economic crisis without compromising the principles of the revolution and the founding. That's why Roosevelt embraced public employment and its direct line to ordinary Americans, so government could "restore the close relationship with its people which is necessary to preserve our democratic form of government." |
Paul Matzko on "national conservatism" at Libertarianism.org. |
Justin Charity on the long and unfortunate influence of Paul Haggis's "Crash" in The Ringer. |
 | | Jamelle Bouie |
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Spring is here in Charlottesville and flowers have begun to bloom. This is a photo of a tulip from our garden, the morning after a rain. |
Now Eating: Lentil and Herb Salad with Roasted Peppers and Feta |
We had this for lunch during the week and it was very good. My only recommendation is to go very heavy on the herbs, and don't skimp on the feta cheese either. Recipe comes via The New York Times's Cooking section. |
- 2 cups / 14 ounces green, brown or black lentils, rinsed and picked over
- 6 cups water
- 1 small or ½ large onion, cut in half
- 3 to 4 garlic cloves (to taste), minced
- 1 bay leaf
- Salt to taste
- ¼ cup red wine vinegar or sherry vinegar
- ⅓ cup extra virgin olive oil
- ¼ cup broth from the lentils
- 2 roasted red peppers peeled, seeded, sliced in 2-inch long julienne
- 1 cup chopped fresh herbs, such as parsley, chives, mint, dill, oregano (any combination)
- Freshly ground pepper
- 3 ounces feta, crumbled
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In a medium size pot, combine lentils, water, onion, bay leaf and 2 of the garlic cloves. Bring to a gentle boil over medium-high heat. Add salt to taste, cover, reduce heat to low and simmer 25 minutes, until lentils are cooked through but still have some texture. They should not be mushy. Taste and adjust salt. Using tongs, remove onion and bay leaf. |
Meanwhile, in a small bowl or measuring cup, mix together vinegar, remaining garlic, salt to taste, and olive oil. Set aside. |
Place a strainer over a bowl and carefully drain lentils. Transfer lentils to a bowl. Measure out ¼ cup of the broth and whisk it into the dressing, then toss dressing with the lentils. Stir in roasted pepper strips and allow to cool if desired. Taste and adjust salt. Shortly before serving stir in fresh herbs, pepper, and feta. |
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