wetnwildgrl LRFA's blog: "Erica's blog"

Platte Canyon School District officials this morning clarified an earlier schedule they sent out regarding the resumption of school activities this week. The district is asking only Fitzsimmons Middle School and Platte Canyon High School students and their parents to come to the schools between 8 and 11 a.m. on Wednesday to meet with teachers, obtain schedules and new room assignments, and to pick-up personal items left during the evacuation. A district spokeswoman said there had been confusion as to whether students and parents from Deer Creek Elementary were also asked to show up Wednesday morning. They are not. Classes will resume at the middle and high schools on Thursday. They have been closed since Wednesday, when Duane Morrison entered the high school and held several students hostage before killing 16-year-old Emily Keyes and then turning the gun on himself.

A woman and three children missing on Independence Pass since Monday were found safe this morning. Stephanie Sakson, 48, 9-year-olds Andra Sakson, Jillian Wentzel, Matthew Palomino and a Jack Russell terrier named Nik Nik Nik were found above treeline off the Midway trail at about 10:30 a.m., according to Pitkin County authorities. They were cold, tired and hungry, but otherwise in good shape, searchers said. Rain, snow and fog made conditions difficult for searchers, and aircraft were unable to participate. Twenty-five people from six regional search teams joined in the effort. They were reported missing at 6 p.m. Monday. They had been expected to return at 3 p.m., authorities said.

Brighton - A man accused of shooting and killing an Aurora detective last month admitted to an officer who responded to the incident that he shot the detective, according to court documents. The responding officer, Scott Osgood, then asked Washington what he said, and Washington replied: "I shot him," the arrest warrant said. "It's OK, I'm federal, I'm with the nation," Washington said, according to the warrant. The documents were released in Adams County District Court this morning in the shooting death of Aurora police Detective Mike Thomas. Washington, who has been charged with first-degree murder, is accused of killing the officer at noon on Sept. 20, at the intersection of East Montview Boulevard and Peoria Street. Thomas was driving his personal vehicle in plain clothes, going from one training session to another. After shooting Thomas, according to records, Washington asked if the officer who had been shot was all right. That's when, the arrest warrant says, Washington admitted to killing Thomas. At that point, Osgood told Washington that he was taking him to jail. The documents say that's when Washington pulled a gun from his right front pants pocket. As the barrel cleared the pocket, Osgood lunged at Washington, knocking him to the ground. The two fought, and Washington was able to get on top of Osgood and hit him several times in the face. The officer was able to get one of Washington's arms around the suspect's neck. Osgood and other witnesses then subdued him. Washington is scheduled for a preliminary hearing on Dec. 7.

Platte Canyon School officials are reviewing safety and crisis plans to determine if more can be done to keep their campuses safe, Superintendent Jim Walpole said today. “In that review, we will involve staff and parents, community members and our law enforcement agencies on how to make our school grounds as safe as possible,” Walpole said. “Right now, steps are being taken for that safety, including the hiring of security personnel in our schools.” Every adult who enters school grounds has to have a name badge and there will be increased supervision in the hallways. The area of campus where the shooting took place will be sealed off for the rest of the year, he said. Mental health workers and extra substitute teachers will be on hand as school goes back in session on Thursday so that everyone feels secure. Safety plans before the shooting were reviewed by school officials and the sheriff and fire departments on a monthly and quarterly basis, Walpole said. The superintendent commended the response to last week's school shooting, saying the crisis plan that was in place was effective in saving many lives, even though they lost 16-year-old Emily Keyes. “Obviously we have failed in that we have lost a student, we feel good in that we had many students that did survive,” Walpole said. “We will never forget Emily and what happened here last week. While we continue to mourn, we are turning our focus to healing and providing a safe, caring and educational environment to our students.” Part of that healing process is trying to return to some level of normalcy.Today, the school was holding a home football game on campus dedicated to Emily. “We view that all of our student activities, involving the kids and getting them together is important toward the healing process,” Walpole said.

Quarryville, Pa. - A man who laid siege to a one-room Amish schoolhouse, killing five girls, told his wife shortly before opening fire that he had molested two young relatives decades ago and was tormented by "dreams of molesting again," authorities said today. Charles Carl Roberts IV, 32, appeared to have planned to molest the girls at the school, but police have no evidence that he actually did, State Police Commissioner Jeffrey B. Miller said. He said Roberts had sexual lubricant with him and flex-ties that he had bought seven days earlier, and that he bound the girls together in a line at the blackboard after sending the boys and adults away. Roberts also had weapons and supplies indicating he was prepared for a long stand-off, he said. "He states in his suicide note that he had dreams about doing what he did 20 years ago again," Miller said. Miller said police could not confirm the claim about molesting young relatives when Roberts would have been a just a child himself, and he said Roberts' family members knew nothing of molestation in his past. Roberts left one note for his wife, one for each of his three children and a note and checklist in his truck, Miller said. The note to his wife talked about his anguish over the loss of the couple's newborn daughter, Elise, in 1997, Miller said. "The note that he left for his wife talks about the good memories together, the tragedy with Elise, it focuses on his life being changed forever ... over the loss of Elise, his hatred toward himself, his hatred towards God as a result of that event, and he alludes to this other reason for this anger but he can't discuss it with her and it happened 20 years ago," Miller said. When Roberts spoke with his wife by cell phone from inside the school, more than half an hour after he had walked in, he "told her he had molested two minor relatives 20 years prior and that was how she put all of that together," Miller said. The girls were shot "execution style" shortly after police arrived, Miller said, and Roberts was dead by the time officers broke windows to get inside. It was the nation's third deadly school shooting in less than a week. Miller identified the victims, two of whom died today, as Naomi Rose Ebersole, 7; Anna Mae Stoltzfus, 12; Marian Fisher, 13; Mary Liz Miller, 8; and her sister Lina Miller, 7. Five other children remained hospitalized, four of them in critical condition. State police spokeswoman Linette Quinn said the two girls who died early today had suffered "very severe injuries, but the other ones are coming along very well." Roberts, a father of three from the nearby town of Bart, was not Amish and did not appear to be targeting the Amish specifically, Miller said. He said Roberts seemed bent on killing young girls and apparently figured he could succeed at the lightly guarded schoolhouse.

By: Karen Barrow Colon cancer is the third most common cancer in the United States, and well over 100,000 people will be diagnosed with the disease this year alone. And while it is the second and third leading cause of cancer death in women and men, respectively, more and more people are being successfully treated and cured of colon cancer because of improved screening methods that can detect the cancer in its earliest stages. “One of the most powerful weapons in preventing colorectal cancer is regular colorectal cancer screening or testing,” writes the American Cancer Society (ACS) on its website. Since it takes 10 to 15 years for an abnormal cell to develop into colorectal cancer, regular screenings can help identify and remove abnormal cells before they ever cause a problem. The ACS recommends that those at relatively low risk for developing colorectal cancer should begin having routine colonoscopies every ten years beginning at age 50. If you have a family history of the disease, or other risk factors that increase your risk of the disease, you may need to begin regular screenings earlier at more frequent intervals. But preventing abnormal cells from growing altogether is ideal, and while the exact cause of colon cancer is unknown, there are things you can do to lower you risk of colorectal cancer. strong>Measuring Your Risk There are two types of risk factors for colorectal cancer: those you can change and those you can’t. These “uncontrollable” factors include: * Age. Inevitably, as you grow older, your risk of colon cancer rises considerably. Yes, it is possible for a young man or woman to get colon cancer, but their risk is considerably lower than someone over the age of 50. * Family History. If you have a first-degree relative (mother, father, sister or brother) who has had colorectal cancer or adenamotous polyps (a precursor of colorectal cancer) before the age of 60, you are considered to be at an increased risk of developing the disease. Your doctor will likely recommend that you begin colorectal cancer screening before the age of 50, sometimes as early as age 40. * Personal History. If you have any history of colorectal cancer or colorectal polyps, your risk for colorectal cancer is increased. * Other Diseases that Increase Risk. It you have chronic inflammatory bowel disease, such as ulcerative colitis or Crohn’s disease, you are at an increased risk for developing colon cancer. The ACS recommends that you begin getting regular colonoscopies 8 to 12 years after you were first diagnosed with inflammatory bowel disease. Additionally, people with diabetes have up to a 40 percent greater chance of being diagnosed with colon cancer. * Ethnic Background. Jewish men and women of Eastern European descent have been found to have a higher rate of colorectal cancer due to a genetic mutation common in this group. Additionally, there is some evidence that African Americans are at an increased risk for colorectal cancer, but researchers are unsure as to why this is. If you do have one or more of these uncontrollable risk factors, it is important that you inform your doctor. Based on what you tell him or her, your doctor may recommend that you begin regular colorectal screenings earlier and/or more frequently. Keep in mind, though, that there are risks factors that are in your power to change. These include: * Diet. A diet high in fat, particularly animal fats, has been found to increase your risk of colorectal cancer. To lower your risk, the ACS recommends substituting plant-based foods for animal products whenever possible. Also, be sure to have five servings of fruits and vegetables each day and several servings of food from other plant sources, such as grains, rice, pasta or cereal. “Many fruits and vegetables contain substances that interfere with the process of cancer formation,” writes the ACS. * Exercise. Those who are not active are at a greater risk of developing colorectal cancer. Aim to do at least 20 minutes of exercise a day. It will both lower your risk of colorectal cancer and other diseases, as well as increase your overall fitness. * Weight. Obesity is linked to a higher risk of death from colorectal cancer. If you are overweight, be sure to speak with you doctor about healthy plans to help you shed the excess pounds. * Smoking. Smoking doesn’t just hurt your lungs; it is estimated that smoking causes 12 percent of all fatal colorectal cancers. Chemicals in cigarettes and cigars are swallowed and absorbed into the bloodstream, increasing your risk of various types of cancer. * Alcohol intake. Heavy alcohol consumption has been linked to an increased risk of colorectal cancer. Be sure to limit alcohol intake to lower this risk. So, no matter what your risk is, by changing your diet, exercising, maintaining a healthy weight and limiting alcohol intake and smoking, you do have to power to lower your chance of developing colorectal cancer.

By: Karen Barrow Men with multiple sclerosis seem to be more than twice as likely to transmit the disease to their children as women with this disease, say researchers from the Mayo Clinic. This finding may come as a surprise to some because multiple sclerosis is more than twice as common in women as in men. But researchers say this difference in prevalence may have something to do with a father's higher chance of passing genetic risk factors for the disease to his offspring. Multiple sclerosis is a degenerative nerve disorder that affects the brain and spinal cord. It is estimated that nearly 1 in 1,000 people will develop this disease that slowly attacks the nervous system and causes difficulty walking, pain, fatigue and depression among other symptoms. It is believed that both genetics and the environment play a part in its development; about 15 percent of patients with multiple sclerosis have at least one family member with the disease. "A combination of genes and unknown environmental factors work together to cause multiple sclerosis," said lead study author, Dr. Orhun Kantarci, neurologist at the Mayo Clinic. So, determining how parental inheritance plays a part in multiple sclerosis transmission may help researchers better understand how the disease works. For the study, researchers from the Mayo Clinic in Rochester, Minn., looked at 444 children with multiple sclerosis whose mom or dad also had multiple sclerosis. The children came from 206 different families. Comparing the number of children whose father had multiple sclerosis to the number of children whose mother had multiple sclerosis, the researchers found that a father with this disease is 2.2 times as likely to have a child also with the disease. The results of the study were published in the journal Neurology. "Fathers with MS tend to have more children who develop MS than do mothers with the disease," said study author, Dr. Brian Weinshenker, neurologist at the Mayo Clinic. The researchers believe that this finding sheds some light onto how multiple sclerosis may be caused by slightly different factors in men and women. They say that since men are less likely to develop multiple sclerosis than women, those who do have the disease tend to also have more MS-prone genes, making them more likely to pass all or some of these genes to their children. "The hypothesis is that men are more resistant to MS, so they need stronger or a larger number of genes in order to develop MS, and then pass these genes to their children," said Kantarci. While the results of this study might seem to dissuade men with multiple sclerosis from having children, Kantarci said that these findings shouldn't change anyone's plans. Men and women with multiple sclerosis should still speak with a genetic counselor prior to starting a family, but since the risk of having a child is already high no matter which parent has multiple sclerosis, a genetic counselor will likely not say anything different to a family in which the father has the disease, said Kantarci.

Cold Somen with Dipping Sauce This is a straightforward rendition of the popular Japanese dish. Dashi is Japanese fish stock. It's easily made from reconstituted dashi powder (dashi-no-moto), available at Asian markets and specialty stores. If you don't have dashi, your sauce will taste fine but may lack that authentic Japanese taste. Michelle Asakawa adapted this recipe from "Japanese Cooking: The Traditions, Techniques, Ingredients and Recipes," by Emi Kazuko (2003, Hermes House). Serves 2. Ingredients # 1 7-ounce package somen # 2 teaspoons dashi # 3 tablespoons soy sauce (low-sodium if you have it) # 1 tablespoons mirin (sweet rice wine; or substitute 2 teaspoons sugar) # 1/2 cup ice water # 1 green onion, finely sliced # Grated fresh gingerroot (optional) Directions Bring a large pot of water to boil. Add the somen and cook according to package directions (usually 1-3 minutes). Drain, then rinse quickly under cold water. Place the cooked somen in a large bowl and add cool water (and ice cubes, if you like your noodles really cold) to cover. Allow somen to chill while you make the dipping sauce. Dipping sauce: Combine dashi, soy sauce, mirin and 1/2 cup ice water. Divide the sauce between 2 serving cups. Divide the somen into 2 serving bowls. Place green onion and grated gingerroot, if using, in very small plates or bowls. To serve, diners mix the green onion and gingerroot into their dipping sauce, then, using chopsticks, dip the somen into the sauce a few at a time and eat. Wine ideas: Great somen has such a delicate flavor that you won't want anything to drink but a little of the broth in which the noodles were cooked, spiked with a dash of the dipping sauce. If you do insist on a beverage, make it a clear, crisp cold sake - maybe Sato no Homare "Pride of the Village" from Vine Connections, an importer that helpfully translates its sake labels into English for non- Japanese readers. -Tara Q. Thomas Matcha (Green Tea) Syrup Matcha powder is finely powdered green tea, the kind used in the Japanese tea ceremony. It can be purchased at Asian and specialty foods markets. Buy the least expensive kind for this recipe. From Michelle # Asakawa, makes about 3/4 cup syrup. Ingredients # 1 cup water # 3/4 cup sugar # 1 tablespoon matcha powder Directions Combine water and sugar in a medium heavy saucepan; bring to a boil. Turn down the heat and simmer 5 minutes. Using a whisk, blend in the matcha powder. Cool. If small lumps of matcha remain, strain cooled syrup through a fine-meshed strainer or cheesecloth. Refrigerate. Use a squirt bottle or pour over shave ice. Spam Musubi Spam musubi is a Hawaiian Islands staple. Nori is dried seaweed; sushi nori (some packages actually say "musubi nori") comes in big squares, which you need to cut down to about 4 inches in width to wrap the Spam musubi. It's available at Asian and some mainstream grocers. From Michelle Asakawa, serves about 4. Ingredients # 1 can Spam (regular, low-sodium, or Hot 'n Spicy) # 4 cups cooked sushi rice, room temperature # 1/4 cup soy sauce # 1/4 cup sugar # 1/4 cup mirin (sweet rice wine) # 5 sheets sushi nori, cut in half lengthwise Directions Cut Spam into 10 slices. Fry until slightly crispy. Drain on paper towels, if desired. (Hey, it's Spam - it's got some grease, you know?) In another pan, combine the soy sauce, sugar and mirin. Bring to a boil over medium-high heat, then turn off the heat. The sauce will thicken as it cools. Add fried Spam slices to the pan of sauce and coat them well. For added flavor, let them sit in the sauce 30 minutes. Make the musubi: If using a mold, moisten both parts with water. Lay a sheet of nori perpendicular to the mold (the long ends will stick out), then put some cooked rice into it and press flat. Position 2 slices of Spam over the rice, then add more rice and press again. Fold the ends of the nori over the rice, moistening them if needed to get them to stick, and carefully remove the musubi from the mold. Continue with remaining rice, Spam, and nori. This method results in 5 chunky musubi. If using hands, moisten them with water (and dust with some salt, if you're not worried about sodium), grab a handful of rice, and form it into a solid patty the same dimensions as a slice of Spam. Lay 1 slice of Spam on top (because you won't be topping the Spam with another layer of rice, it's best to use just 1 slice with this method), then wrap the whole thing with a sheet of nori. You get 10 smaller musubi. If using a bamboo sushi mat, you probably have the method down well enough to figure it out for yourself. (Just a little Hawaiian Japanese humor there - but really, the method is about the same as above.) Wrap each musubi in plastic wrap and keep in a cool area (such as a basement; never the refrigerator - the rice will get too hard) until ready to eat. Alternatively, slice the musubi into bite-size pieces that resemble sushi, and serve immediately or cover and eat within 2 hours. Wine ideas: Snobs will roll their eyes, but if there were ever a dish for white Zinfandel, this sweet-salty, Spam-filled roll would be it. Find a drier version of the pink wine - Deloach or Pedroncelli's Zinfandel Rosé, for instance - give it a good chill and enjoy.

Sangrita Chaser This is typically a spicy and refreshing non-alcoholic tequila chaser. As with any recipe, you may vary the quantities for each ingredient to suit your taste. Some people add fresh tomato juice to increase the color of the Sangrita. You can even try chile de arbol or Tabasco sauce. You may also add a bit of black ground pepper. Serves 4. Ingredients 4 cups freshly squeezed orange juice 1/4- 1/2 cup fresh lime juice 1 tablespoon grenadine syrup 1 tablespoon salt 1 small chile piquín (optional) Directions Combine ingredients in a shaker with ice. Shake vigorously and pour into small chilled glasses. Add chile, if using. Tamayopolitan This recipe comes from Jesse Slaughter, lead bartender at Tamayo in Larimer Square. Ingredients 2 ounces pineapple-infused tequila 1/2 ounce guava purée 1/2 cup cranberry juice 1 ounce sweet and sour mix Lime, cut into quarters Directions In a cocktail shaker with ice, combine tequila, guava purée, cranberry juice and sweet and sour mix and shake ingredints to blend. Pour into a martini glass and drop a lime segment into it. Tequila Sunrise Pour this drink slowly, so there are recognizable layers. There should be a gradation from red to orange light orange. Pour each ingredient gently so as not to spoil the effect. Serves 2. Ingredients 4 ounces tequila 2 ounces grenadine Ice cubes 4 ounces tequila Fresh-squeezed orange juice Lime slice, cut in half Directions: Pour 1 ounce grenadine into a glass. Fill the glass with ice cubes. Gently pour in 2 ounces tequila (down the side of the glass if possible). Add orange juice. Garnish with a lime slice. Salmon Reposado with Jicama Salad Chef Sean Yontz developed this recipe for Mezcal restaurant. It's no longer on the menu but will return eventually, says Yontz. Serves 4. Ingredients 1 cup julienned jicama 1/2 cup chopped cilantro, divided use 1 serrano chile, minced 1 tablespoon lime juice 1 tablespoon honey Salt and pepper to taste 1 1/2 cups tequila reposado 1 tablespoon ground cumin 1 tablespoon red chile powder 1 tablespoon sugar 2 garlic cloves, minced 2 tablespoons canola oil 4 7-ounce salmon fillets 3/4 cup chicken stock 4 tomates, cut in wedges (16 segments altogether) 24 asparagus spears (cleaned, trimmed and lightly grilled) 2 tablespoon lime juice 1/4 cup chopped cilantro Directions To make the salad, toss together jicama, 1/4 cup cilantro, serrano, lime juice, honey, salt and pepper in a bowl. Set aside. To make the marinade, combine 1 cup tequila, cumin, chile powder, sugar, minced garlic and remaining cilantro. Set aside. Heat oil in a large sauté pan over medium-high, sear salmon about 3 minutes on each side, depending on the thickness of the fillet and desired temperature. Deglaze pan with remaining tequila. Add chicken stock and reduce heat to low. Add asparagus, tomatoes and 1 tablespoon marinade and simmer 3 minutes. Season with salt and pepper. Place salmon on a plate and spoon equal parts of tomato and asparagus on each plate. Place about 1/4 cup of the pan sauce over salmon and garnish with jicama salad. Wine ideas: The hard-core might want to pour themselves a glass of reposado tequila with this dish; those who want to make it through dinner in full possession of their senses might opt for something a little less potent, though just as flavorful. A lightly wooded chardonnay has toasty tones similar to those found in reposado tequilas: Try variations from south of San Francisco, such as Babcock from Santa Barbara or Beauregard from Santa Cruz, both $25 to $30, or Meridian, at $10

Konkan Shrimp Rice Kolmi Bhaat From "The Dance of Spices: Classic Indian Cooking for Today's Home Kitchen" by Laxmi Hiremath. Serves 4 to 6. Ingredients 1 pound (22 to 24) large shrimp 1 teaspoon turmeric 1 teaspoon cayenne 2 teaspoons salt 1/2 cup freshly squeezed lime juice 2 1/2 cups basmati rice 1 1/2 tablespoons coriander seeds 2 teaspoons cumin seeds 2 teaspoons sesame seeds 4 bay leaves 8 whole cloves 1/4 cup freshly grated coconut or dried unsweetened flaked coconut 2 tablespoons vegetable oil 1 teaspoon yellow or brown mustard seeds 1/4 teaspoon asafetida (sold in Indian markets) 12 kari (curry) leaves or small bunch cilantro 4 1/2 cups water Directions Peel shrimp, leaving the final joint and tail intact. Devein each shrimp by making a shallow incision down the back, exposing the dark intestinal tract, and scraping it out. In a large glass bowl, combine the turmeric, cayenne, 1 teaspoon salt and lime juice. Add shrimp and toss to mix. Cover and set aside for 30 minutes refrigerator to marinate. Place rice on a dinner plate. Work a small portion of the rice across to the opposite side of the plate, picking out any stones or unhulled rice grains. Repeat with remaining rice. Place rice in a bowl and wash with your fingertips 2 or 3 times in cold running tap water. Drain, add water to cover by at least 2 inches, and let soak for 30 minutes or longer. Drain and set aside. Meanwhile, in a medium skillet over medium heat, combine coriander seeds, cumin seeds, sesame seeds, bay leaves and cloves. Toast, stirring frequently, until the seeds are aromatic and toasty, about 5 minutes. Add coconut and toast, stirring frequently, until light brown, about 2 minutes more. Transfer to a spice grinder or coffee mill and grind to a fine powder. Set aside. Have a spatter screen ready before you continue. Heat oil in a heavy large saucepan over medium-high heat. Add mustard seeds, immediately cover with the spatter screen until seeds stop popping, about 30 seconds. Add asafetida and kari leaves, if using. After a few seconds, when leaves are crisp, add spice mixture and shrimp. Cook, stirring, until fragrant and shrimp are coated with spices, about 3 minutes. Add rice and mix well. Stir in the water and remaining teaspoon of salt. Bring mixture to a boil. Reduce heat to low, cover, and simmer until rice is tender and all liquid is absorbed, about 15 minutes. Turn off heat and let the rice stand, covered, for 5 minutes. Transfer rice to a heated serving dish. Wine ideas: The lighter the wine, the more chance all the varied spices in this dish will have to stand out. Light doesn't mean wimpy, though. Choose a light white with backbone, like one from Txacoli in the Basque region of Spain. These whites are so light they are nearly fizzy, and their sharp, stony citrus flavors will act like lemon for the shrimp. Most run $10 to $15.-Tara Q. Thomas Moghlai Lamb with Spinach Paalog Gosht From "From Curries to Kebabs," by Madhur Jaffrey, serves 4. Ingredients 1 1/4 pounds boneless lamb shoulder, cut into 1-inch cubes 4 teaspoons peeled and finely grated fresh ginger 7 cloves garlic, crushed to a pulp 2 tablespoons ground coriander 5 tablespoons corn or peanut oil 1 cup onion, sliced into very fine half-rings 1/2 teaspoon ground turmeric 3/4 to 1 1/2 teaspoons cayenne pepper 1 teaspoon salt 4 tablespoons plain yogurt 1 pound fresh spinach, washed and cut into fine ribbons Directions Put meat in a bowl, add ginger, garlic, and coriander, mix well, and set aside for 30 minutes. Pour oil into a wide, nonstick, lidded pan and set over medium heat. When hot, stir in onions, and fry them, turning heat down as needed, until they are golden red and crisp. Remove onions with a slotted spoon and spread them out on a paper towel, leaving as much of the oil behind as possible. Reduce heat to medium, and put in all meat, together with its marinade. Add turmeric, cayenne pepper and salt, and stir 1 minute. Cover and cook 10 minutes, removing lid occasionally to stir contents. Remove lid and add 1 tablespoon of yogurt. Cook, stirring, until yogurt is absorbed. Add remaining 3 tablespoons yogurt in this way, 1 tablespoon at a time. Then stir in spinach. Chop fried onions and add to pan. Continue to stir until spinach has wilted. Cover pan and cook over very low heat for 50 minutes, or until meat is tender, lifting lid to stir now and then. If liquid seems to have dried up completely, add a few tablespoons of water at a time and cover again. The spinach should cling to the meat. Wine ideas: Gamey, earthy and complexly spiced, this dish is made for a Rhône red, many of which can be described in the same way. If it's a special occasion, splurge on a bottle of Châteauneuf-du-Pape, which can be made from as many grape varieties as this dish has ingredients (or more: it can feature up to 13). Otherwise, look for a Côtes du Rhône or a vin de pays from the Vaucluse like Le Pigeoulet de Provence, a spicy blend from wine merchant Kermit Lynch that's a steal at about $14. -Tara Q. Thomas Zucchini and Green Pepper "Sabzi" Tori Aur Hari Mirch Ki Sabzi From "From Curries to Kebabs," by Madhur Jaffrey, serves 3 to 4. Ingredients 3 tablespoons olive or corn oil A generous pinch of ground asafetida (sold in Indian markets) 1/2 teaspoon cumin seeds 1/4 teaspoon whole brown mustard seeds 1 1/4 pounds zucchini, peeled and cut into 1 1/2-inch by 1/2-inch fingers (if using round zucchini, cut into quarters, lengthwise, and then crosswise into 1/2-inch thick wedges) 1 large green pepper (about 7 ounces), quartered lengthwise, seeds removed and cut crosswise into 1/2-inch wide slices 2 tablespoons plain yogurt 1 tablespoon ground coriander 1/2 teaspoon salt 1/2 teaspoon chaat masala (see note below) or a generous pinch of cayenne pepper and a squeeze of lemon juice Directions Pour oil into a large pan or wok and set over medium-high heat. When hot, put in asafetida and add cumin seeds and mustard seeds. As soon as mustard seeds begin to pop (in seconds), add zucchini and green pepper. Stir-fry 5 minutes. Add yogurt, and cook, stirring, until absorbed. Reduce heat to low and add coriander and salt. Stir 1 minute. Add chaat masala and toss. Taste for balance of flavors. Note: Look for pre-mixed chaat masala spice blends in Indian markets. Wine ideas: Grüner veltliner has an affinity for vegetables; it also can have an earthy side that would complement the musky flavors asafetida lends. Höfer and Berger both make a simple veltliner that sells in liter-sized bottles for under $15. -Tara Q. Thomas Basmati Rice with Cinnamon and Saffron A wonderful rice for a formal dinner or party. The quantities can easily be increased.From "From Curries to Kebabs," by Madhur Jaffrey, serves 4 to 6. Ingredients 1 teaspoon saffron threads 3 tablespoons hot milk 1/4 teaspoon ground cardamom 1/4 teaspoon sugar 2 cups basmati rice 2 tablespoons corn, peanut or olive oil, or ghee 2 2/3 cups water 1 teaspoon salt 2 medium cinnamon sticks Directions Place saffron on a piece of foil. Fold some of the foil over the saffron and crush it with a rolling pin or a wooden potato masher. Put crushed saffron in a small cup. Add hot milk, cardamom and sugar. Mix with a toothpick and set aside for 3 hours. Put rice in a bowl and wash in several changes of water. Drain, add fresh water to cover generously, and leave to soak for 30 minutes. Drain. Pour the oil into a heavy, lidded pan that will just hold the cooked rice comfortably and set over medium heat. When the oil is hot, put in the cinnamon sticks. Stir for 10 seconds, then add the rice. Reduce the heat to medium-low and stir the rice until all the grains look translucent, about 2 minutes. Add 2 2/3 cups of water and the salt. Bring to a boil. Cover. Reduce the heat to very, very low and cook for 25 minutes. Turn off the heat. Lift the lid and quickly dribble in the saffron milk in a hap-hazard pattern. Quickly cover again and leave for 10 minutes. Mix the rice very delicately with a slotted spoon before serving.