Later On

A blog written for those whose interests more or less match mine.

Archive for April 22nd, 2007

Wolfie, it’s over. Go home now.

with one comment

From Reuters:

A group of top former World Bank executives has urged Paul Wolfowitz to resign, as the bank’s watchdog warned his actions were undermining the ability of the institution to carry out development work.

The 42 senior executives wrote a letter to the Financial Times, published on Monday, advising Wolfowitz to give up the presidency for the good of the bank following a controversy over the promotion of his girlfriend.

“We believe that he can no longer be an effective leader,” said the letter, which was signed by former World Bank No. 2 under Wolfowitz Shengman Zhang, amongst others.

“He has lost the trust and respect of bank staff at all levels, provoked a rift among senior managers, developed tense relations with the board, damaged his own credibility on good governance — his flagship issue — and alienated some key shareholders at a time when their support is essential for a successful replenishment of the resources needed to help the poorest countries, especially in Africa.”

The letter concluded: “There is only one way for Wolfowitz to further the mission of the bank: he should resign.”

Upping the pressure on Wolfowitz, a former deputy defense secretary who helped plan the U.S.-led invasion of Iraq, the Independent Evaluation Group (IEG) issued a critical statement that was carried on the FT’s Web site.

Written by Leisureguy

22 April 2007 at 6:06 pm

Tasty pasta

leave a comment »

From the NY Times, a quick and easy recipe. I made it tonight (half a recipe). Delicious, and not terribly fishy or garlicky: the cooking tames them. The author notes:

What are the wrong anchovies to buy? The ones that come in two-ounce tins, usually packed in oil that is not olive oil. The right ones are packed in jars, in olive oil from Spain or Italy, or packed in salt.

The ones packed in salt require rinsing, de-boning and, preferably, a bit of marinating in olive oil before use. They’re really good but obviously far more work.

I didn’t have dried chiles, so I just used some crushed red pepper. And I did grate a little Parmesan for topping.

Pasta With Garlic, Anchovies, and Tomatoes
Time: 20 minutes

Salt
1/4 cup extra virgin olive oil
10 garlic cloves, peeled
2 or 3 dried chilies, optional
20 anchovy fillets, more or less
2 cups halved cherry tomatoes
Freshly ground black pepper
1 pound cut pasta, like penne
Chopped fresh parsley leaves for garnish.

1. Bring a large pot of water to a boil and salt it. Put olive oil in a medium skillet over medium heat; a minute later, add garlic and chilies, if using. Cook garlic so it bubbles gently. When it is lightly browned all over, add anchovies. Cook, stirring occasionally, for about a minute, until anchovies begin to fall apart, then add tomatoes. Adjust heat so tomatoes bubble nicely, and cook until mixture becomes saucy, about 5 minutes. Taste and add salt and pepper as necessary.

2. Meanwhile, cook pasta until tender but not mushy. When it is done, drain it, reserving a little cooking water to thin sauce if necessary. Serve pasta with sauce and parsley.

Yield: 3 to 6 servings.

Written by Leisureguy

22 April 2007 at 5:51 pm

Posted in Recipes & Cooking

Brit cuisine

with one comment

Doesn’t this look good?

Brit cuisine

From Becks & Posh.

UPDATE: And here’s what Brit Cuisine looks like.

Written by Leisureguy

22 April 2007 at 1:56 pm

Posted in Food

%d bloggers like this: