Danny Perasa and his wife, Annie, came to StoryCorps to recount their twenty-seven-year romance. As they remember their life together from their first date to Danny’s final days with terminal cancer, these remarkable Brooklynites personify the eloquence, grace, and poetry that can be found in the voices of everyday people when we take the time to listen.
vendredi, septembre 10, 2010
The most moving romance you'll ever see (in five minutes, no less).
jeudi, septembre 02, 2010
We made this quick healthy fish dish for dinner a few nights ago and loved it.
Epicurious | October 2009
by Jeanne Besser, Kristina Ratley, Sheri Knecht, and Michele Szafranski
yield: Makes 4 servings
active time: Prep Time: 15 minutes or less
total time: Total Time: 30 minutes or less
This light fish entrée gets a flavor boost from a citrus glaze made from fresh lemon juice, orange juice, and fresh ginger.
* 2 tablespoons all-purpose flour
* Salt and freshly ground black pepper
* 1 pound tilapia fillets
* 1 tablespoon olive oil
* 1 tablespoon butter
* 1/2 cup freshly squeezed orange juice or high-quality store-bought orange juice
* 1 lemon, zested and juiced
* 1/2 teaspoon grated fresh ginger
1. On a plate, combine the flour and a sprinkle of salt and pepper. Lightly dredge the tilapia in the flour.
2. In a large skillet over medium heat, add the oil and butter. When the butter has melted, add the fish and cook for 2 to 3 minutes per side, or until golden and just cooked through. Remove the fish and set aside.
3. Add the orange juice, 2 tablespoons of the lemon juice, and the ginger to the skillet. Increase the heat and simmer for 1 to 2 minutes, or until thickened, stirring occasionally. Taste and add lemon zest or more lemon juice if necessary. Return the fish to the skillet, coat with sauce, and cook for 1 to 2 minutes, or until heated through.