Book Of The Day! Asimov's Guide to Shakespeare, Isaac Asimov, c. 1970 -- March 5, 2025

Locator: 48464ASHWEDNESDAY.

Tag: Department of Education

Six weeks to Easter Sunday. Easter:

• first Sunday after first full moon after spring equinox
• spring equinox, 2025: March 20;
• full moon occurs on that very day, March 20, 2025;
• so we need to wait for next full moon: April 14, 2025;
• the first Sunday after that full moon: April 20, 2025
• late Easter this year

Deep in Texas: absolutely loving the first month of Trump's presidency. Link here. For the archives.

Department of Education: executive order coming -- front page, The WSJ --

And Barack Obama called himself audacious. 

Net zero and banking: link here. You have no idea how much I hate articles like this. One more reason to be happy Trump is in office. He gave the banks "top cover" to exit the net zero scam. Grist, wiki.

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The Book Page

Wow, this simply makes my day.  Almost half the price that Amazon was charging -- and it's a hardcover. Amazing. I am absolutely thrilled.

Asimov's Guide to Shakespeare, A Guide to Understanding and Enjoying the Works of Shakespeare, Isaac Asimov, c. 1970; this Random House hardcover edition, c. 1993. Bought today, at Powell's Books, Portland, Oregon.

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The Recipe Page 

Steak au Poivre (peppercorn or ground black pepper).

Tag: oil oil poached potatoes creamy peppercorn sauce

This recipe calls for a rather extravagant amount of olive oil for poaching the potatoes, but it won’t go to waste. Once you’ve removed the cooked potatoes, let the oil cool, strain it into a sealable container and store it at room temperature, out of direct light–ready for another use.

Wiki.

Link to The Wall Street Journal. 

As luxurious as filet mignon in a classic French au poivre sauce is, Mitchell’s preferred steak technique makes it a realistic weeknight dinner.

“I cook it very fast over really high heat,” he said. He lets the meat come to room temperature before it hits the pan and waits to season it until just before cooking.

“Salt draws out moisture, and that prevents a good sear,” he said.

I've heard the same thing many times before, and most important, with a good cut of meat, the only seasoning one needs: salt and pepper. And neither to be used sparingly.