But I did come across a couple things to share.
1. This is the motto of one of those online universities:
Democracy requires an educated populace
An educated populace requires the Democracy of excellence.
Interesting idea to mull over when my mind isn't occupied with trivia.
2. A recipe from one of "the" restaurants in Sacramento (Biba Caggiano), printed in Sacramento magazine.
Pan Roasted Wild Salmon with Leeks and New Potatoes
6 small red tomatoes, washed
1 small leek, green part removed
1/4 cup extra virgin olive oil
2 salmon fillets, 7 to 8 ounces each
Salt to taste
1 garlic clove, finely minced
1/2 cup dry white wine
2 tablespoons unsalted butter
Juice from 1 lemon
1/2 cup blanched fresh or frozen peas
Place potatoes in small pot, cover with cold water and bring to a boil over medium heat. Reduce heat to medium-low and simmer, uncovered, until potatoes are tender, 10 to 15 minutes, depending on size. Drain potatoes, cool and cut each potato into four equal-sized pieces. Set aside.
Cut off the root of the leek, cut the leek in half lengthwise and slice thinly. Place leek in a colander and wash thoroughly under cold running water to remove any grit. Drain.
Bring two cups of water to a simmer. Add the leek slices and simmer until tender, 7 to 8 minutes. Drain and set aside.
Heat the oil in a nonstick, medium-sized skillet over medium-high heat. When the oil is hot, add the salmon and season with salt. Cook until a light crust forms on the bottom, about 2 minutes. Turn the salmon over and brown on the other side, 1 to 2 minutes.
Discard the oil, leaving the fish in the skillet. Place the skillet back on medium heat and add the garlic. Stir once or twice, then add the wine, potatoes, leeks and peas. Cover the skillet and cook 3 to 4 minutes until the fish is done but still a bit translucent in its center. Transfer salmon to two warm serving dishes.
Put the skillet back on medium-high heat and add the butter and the lemon juice. Stir until the sauce begins to thicken, 1 to 2 minutes. Taste, adjust the seasoning if desired, then spoon sauce and vegetables on, and around, the salmon. Serve immediately. Serves 2.
Doesn't that just make your mouth water?
Shalom