
On a cold day like today, I'm jonesing for a warm trench
"Nazroo, a mahout (elephant driver), poses for a portrait while taking his elephant, Rajan, out for a swim in front of Radha Nagar Beach in Havelock, Andaman Islands. Rajan is one of the few elephants in Havelock that can swim, so when he is not dragging timber in the forest he is used as a tourist attraction. The relationship between the mahout and his elephant usually lasts for their entire lives, creating an extremely strong tie between the animal and the human being."Photo and caption by Cesare Naldi
Union Square in Washington, DC, is showing off a shiny new Bike Transit Center that offers secure bike parking for 150 cycles, plus a changing room, lockers, bike rentals, and a repair shop for commuters. Access to the center costs $1 per day or a yearly membership fee of $100, which includes round-the-clock entry. The facility will be the first of its kind on the East Coast, part of an effort to encourage eco-friendly commuting with the promise of added security for bicycles. Eighty-percent of the funding for the $4-million bike center came from the US Department of Transportation, with additional funds from the DDOT.
Sam Taylor-Wood first read Wuthering Heights only months before embarking on her series. One night while at her second-home in North Yorkshire, prior to her break-upwith gallery-owner Jay Jopling, she felt compelled to experience a novel she hoped to be “fantastically romantic.” After reading, Taylor-Wood felt it necessary to experience the wild landscape and the turbulent emotional weather that had inspired Brontë and so she set off on a trek across the moors with an assistant and camera equipment in the middle of February- a time of year Taylor-Wood described as prefect; “freezing cold.” Taylor-Wood and her assistant walked for hours in the unremitting sleet and winds. A moment of relief came when the pair finally reached Top Withins – the site of the action in Wuthering Heights – when the clouds parted and the sun appeared as captured in Ghosts IV.
Pasta & Chickpea Soup
1/8 pound prosciutto or ham, thinly sliced
1 small red onion, peeled and cut into chunks
1 medium carrot, cut into chunks
1 stalk celery, cut into chunks
1 large clove garlic
1-1/2 teaspoons rosemary
1/4 cup olive oil
1 28-ounce can Italian plum tomatoes
2 15-ounce cans chickpeas, drained
4 cups chicken broth
1 tablespoon tomato paste
1 bay leaf
1 4-inch square piece of Parmigiano-Reggiano rind (optional)
Salt and pepper
1 cup small pasta tubes (ditali)
1 cup freshly grated Parmigiano-Reggiano
By hand or in a food processor, finely chop together prosciutto or ham, red onion, carrot, celery, and garlic. Set a 3 quart soup pot over medium heat and add olive oil. When oil is hot but not smoking, add the chopped mixture and cook 10 minutes until vegetables are softened.
Place tomatoes and their juice into a food processor and chop coarsely. Add to the sautéed vegetables along with the drained chickpeas, chicken broth, tomato paste, bay leaf and Parmigiano-Reggiano rind. Season with salt and pepper to taste and stir.
Bring the soup to a gentle simmer and cook for 30 minutes, stirring occasionally. Remove the softened Parmigiano-Reggiano rind, cut it into 1/4-inch cubes and return to soup (soup can be made ahead to this point).
Just before serving, add pasta and rosemary to simmering soup. When pasta is al dente, ladle soup into bowls and sprinkle generously with freshly grated Parmigiano-Reggiano. Serve immediately.