Looking forward to a break, and what’s ahead Nick DiGiovanni ’19“MasterChef” finalist My family always followed a somewhat traditional setup for the holidays. We had a huge feast filled with friends and family, but I always got especially excited about one treat in particular — jumbo Jonah crab claws. The claws themselves were, of course, delicious. Reminiscent of the crisp, clean waters they come from, they’re extremely sweet and juicy. I also love that you have to work a bit to eat them … they require a precise bite close to the shell itself, forcing you to then slide your way up with your teeth to tear the meat away.But the crab wasn’t the star of this dish. It was always the sauce — somewhat similar to the way shrimp would be nothing without cocktail sauce, in my humble opinion. We had some family friends who ran a large seafood warehouse who taught us about this combination. It’s so simple, but I can confidently tell you that if you get some of these claws and make this sauce for your next party, they’ll be an incredible hit. I’ve added the recipe below:1 cup mayonnaise2 tbsp Dijon mustard2 tsp hot sauceJuice from ½ lemonPinch of saltPinch of paprikaThe sweetness of the crab will combine with the buttery flavor of the mayo, the acidity of the lemon, and a small bite from the hot sauce for an all-around perfect bite. Enjoy!Joanne Chang ’91Alumna, owner of Flour BakeryI love pear cranberry crostata. I learned how to make this when I was a beginning baker many years ago, and we have had it on our menu at Flour every holiday season since we’ve opened.We roast pears with ginger and butter, and then we layer them with fresh cranberries and almond cream in a flaky buttery crust. It’s amazing. Embracing the beauty of the season at the Arnold Arboretum The Daily Gazette Sign up for daily emails to get the latest Harvard news. Merry and bright? Related Pia SörensenSenior Preceptor in Chemical Engineering and Applied Materials,Harvard John A. Paulson School of Engineering and Applied SciencesRis al a Malta is a sweet rice pudding flavored with vanilla and cinnamon, served cold with a warm berry sauce. It is made from short-grained, polished rice which is boiled at low heat for close to an hour and then set aside at room temp for an additional few hours. Starch swells and leaks polymers when heated — this is why we use it to thicken sauces. The effect is extreme with this very long preparation time: The rice kernels swell up to several times their size and the polymers make them stick together. The result is a thick, smooth, and creamy pudding. The last step before serving is to fold in a good amount of whipped cream, making it even fluffier.The dish reminds me of Jul — the Swedish celebration of Christmas — at my grandparent’s house in Sweden, which was always filled with warmth, light, and the rich smells and flavors of this special time of year. The key ingredient to the dish is the single blanched almond that is snuck in just before serving. Whoever gets the almond gets good luck. You’re only supposed to have one almond, but my grandfather would always keep a few extras in his pocket to be snuck in when nobody was looking. In defense of winter The holidays are about fellowship, but they’re also about food. Members of the Harvard community shared what they cook — and eat — during these days of merriment, and what makes their favorite dishes so special. Departing Harvard students take a moment to reflect on achievements, holidays, dreams Katherine O’DairDean of Students, Harvard CollegeOn Christmas Eve, my mother, who is an excellent cook, makes a wild rice and sausage casserole, which is a family favorite. The recipe was passed down from my Great-Aunt Louise, and it is one of those staple family dishes that you don’t know what you are missing until it is not there.I remember one year when my mom mixed it up a bit and made something else, probably just as good but not the dish we love. Suffice to say it did not go over well with my four siblings and me, so to this day (whoever is lucky enough to be at my mom’s house during Christmas Eve) we proactively ask for this. It can be made vegetarian or even vegan, but I suspect not quite as good. Claudine GayEdgerley Family Dean of the Faculty of Arts and SciencesMy husband likes to make his grandmother’s dressing recipe. He loves that it is a decades-old family tradition. One year, there were four members of the family, scattered across four different states (us, his mom, an aunt, and an uncle), who each prepared the dressing for their respective Thanksgiving celebrations.His maternal grandmother emigrated from Greece, but it tastes like a very American dish to us. His mom makes it with beef, but he makes it with a mix of pork and beef. It has lots of nuts (chestnuts, pine nuts, walnuts, pistachios). There are apples and raisins that give it sweetness, plus cinnamon and nutmeg. He usually makes too much, and finishes the leftovers himself. We usually don’t travel for Thanksgiving, so it’s a way for him to have a taste of home. Adele Fleet BacowPresident, Community Partners ConsultantsSince we celebrate Hanukkah, the holiday food I can offer is latkes, or potato pancakes. I used to make them with the tried and true (and very fattening) ingredients of shredded potatoes, onions, a little flour, and eggs fried in a big pan with vegetable oil. Then there would be the inevitable debate of whether to top them with applesauce or sour cream.I do have a vivid memory of the smell of fried onions and potatoes taking up the kitchen and having a big job cleaning up the grease that unavoidably splattered everywhere. Now, to be honest, I do the wiser choice of buying them at Whole Foods, and we try to only eat them one of the eight nights of Hanukkah. When we had a Sabbatical year in Israel, we learned that Israelis typically eat soufganiot, which are basically doughnuts fried in oil with a jelly filling. I must say I prefer latkes.Here is a recipe for potato latkes that is similar to the one I used to use, from my hometown Jacksonville Jewish Center cookbook. Psychologist discusses strategies that can help you handcuff the holiday blues
By Brad HaireUniversity of GeorgiaSouth Georgia students now have a closer-to-home gateway to the University of Georgia with the Jan. 31 opening of the new UGA Tifton, Ga., outreach office.The office, an extension of the UGA Office of Undergraduate Admissions, will be housed in the Rural Development Center just off Interstate-75. But it’s more than just an office with walls, said UGA President Michael F. Adams.”This is also a symbolic function of UGA’s commitment to diversity, outreach and inclusion … to reconnect the university to the state,” he said. “We are not the University of Athens or Atlanta. We are the University of Georgia. We have a statewide mission as the state’s true flagship university.”The Tifton admissions office, “though small,” he said, is another step in achieving that goal. The new office gives students in south Georgia easier access to the university.But south Georgia students don’t have to go all the way to Athens, Ga., to get a four-year degree from UGA.The Tifton campus now offers a four-year degree in agriculture science, without having to go to Athens. The new Agriscience and Environmental Systems major will be offered through the UGA College of Agricultural and Environmental Sciences.There are plans to expand the UGA educational opportunities on the Tifton campus.”For this campus to be all it can be, we must add academic programs,” said David Bridges, assistant CAES dean and head of the Tifton campus. “Teaching is our main mission and students our most important resource.”The first students to seek four-year UGA degrees in Tifton will begin their classes in August.Pedro Arroyo will head the Tifton admissions office. He’s been hired to spread the word to south Georgia students in high schools and two-year colleges on UGA educational opportunities.Arroyo will represent UGA at college fairs and assist counselors and prospective students with the applications and scholarship processes. He’ll coordinate alumni functions in the area, too.”This (admissions office) will help us move forward in educating Georgia all around,” said John Hunt, a University System of Georgia regent and Tifton businessman.The Tifton outreach office is the second off-campus recruiting and admissions office UGA has established. The first opened in DeKalb County last year.
The fragments also contained caesium-137.Separately, Batan chairman Anhar Riza Antariksawan confirmed that SM was an employee of the agency.“Batan does not allow employees to illegally keep any radioactive substance for personal interests,” Anhar said in a statement on Friday.He added the nuclear agency had handed the case over to the police: “Batan fully supports the police’s investigation,” he said.Read also: This company wants to build Indonesia’s first commercial nuclear power plantAs of Friday, Batan had secured 400 drums of contaminated soil and vegetation from the area around the vacant lot as part of its decontamination efforts, as reported by Antara. The agency recorded that the radiation exposure in the area had dropped significantly from 0.14 millisievert (mSv) per hour to 0.002 mSv per hour.The International Committee on Radiological Protection recommends that people not be exposed to more than 20mSv per year.The police are still looking for those responsible for dumping the radioactive fragment in the vacant lot. (hol)Topics : The police have identified a National Nuclear Energy Agency (Batan) employee, identified as SM, as the owner of the illegally possessed radioactive substances recovered from a house in the Batan Indah housing complex in South Tangerang, Banten.“He could be charged under articles 42 and 43 of Law No. 10/1997 on nuclear energy for illegally storing radioactive materials in his house, which carry a maximum punishment of two years’ imprisonment and a Rp 100 million [US$7,154] fine,” National Police spokesperson Sr. Comr. Asep Adi Saputra said on Friday, as quoted by Antara news agency.The Batan employee remained a witness in the case as of Saturday. However, Asep said the police could still name him a suspect. The law stipulates that a permit is required to use, possess or store radioactive substances.A joint team from the Nuclear Energy Regulatory Agency (Bapeten) and the National Police discovered the radioactive substances, containing caesium-137 and other isotopes, in a house in the housing complex. Caesium-137 is commonly used for industrial purposes.Read also: Two people living in South Tangerang exposed to radioactive waste: Nuclear agencyThe team made the discovery after Bapeten first detected high levels of radiation in the Batan Indah complex during a routine check at the end of January. Between Feb. 7 and 8, a joint team from Bapeten and Batan found several radioactive fragments in a vacant lot next to a volleyball court in the housing complex.
RelatedPosts Suarez agrees Atletico terms Barca president Bartomeu says he won’t go to war anymore with Messi Bale completes Tottenham return from Real Madrid Lionel Messi returned to Barcelona training on Monday afternoon and arrived early ahead of his teammates.The training with Barcelona was the first time since the fallout with the club over his future. On Monday morning, Barca tweeted an image of the record-breaking forward, 33, posing in the pink shirt of their third kit for 2020-21.Messi last month informed Barcelona he wanted to depart this summer and intended to utilise a clause in his contract which he and his representatives claimed allowed him to do so on a free transfer.Barca insisted the time had passed for the clause to be activated and that the player would need to pay the €700 million release clause in his contract if another club wanted to sign him this summer.Messi subsequently revealed in an interview, published on Friday, that he had reversed his decision, saying he could never go to court against the club to secure a move.Tags: BarcelonaLa LigaLionel Messitraining