Photo by Penny De Los Santos
The Paloma, a refreshing mix of tequila and grapefruit soda, goes down easily on a hot afternoon. It deserves to be much more popular in this country.
- 4 lime wedges (2⁄3 lime)
- 1½ ounces (45 ml) tequila reposado
- ½ ounce (15 ml) agave nectar
- 3 ounces (90 ml) grapefruit soda, as needed
Fill a highball glass with ice. Squeeze 3 of the lime wedges into the glass, discarding the rinds. Add the tequila and agave and stir well to combine. Top them off with enough grapefruit soda to fill the glass. Garnish the drink with the remaining lime wedge.
Not so long ago, in a middle school not so far away, a sixth grader named Dwight folded an origami finger puppet of Yoda. For class oddball Dwight, this wasn’t weird. It was typical Dwight behavior. But what is weird is that Origami Yoda is uncannily wise and prescient. He can predict the date of a pop quiz, guess who stole the classroom Shakespeare bust, and save a classmate from popularity-crushing embarrassment with some well-timed advice. Dwight’s classmate Tommy wonders how Yoda can be so smart when Dwight himself is so clueless. With contributions from his puzzled classmates, Tommy assembles this first case file in the blockbuster bestselling Origami Yoda series, hailed by School Library Journal as “honest, funny, and immensely entertaining.” Find out more at http://origamiyoda.com
Photo by Dane Holweger
There’s something very prairie about a savory dinner pie. About all pies, in fact. I can’t make a homemade piecrust to save my life, but I do love pie, and these individual hand pies are divine. So thank you, whoever invented the modern refrigerated piecrust. Serve this with Greeny McGreen Green Salad on the side.
- 3-tablespoons unsalted butter
- 2 (6-ounce/170-g) beef tenderloin steaks
- Salt and freshly ground black pepper
- 1¾-cups (260 g) redskin potato cubes (⅓-inch/8-mm)
- 1½-cups (135 g) chopped leeks (White and pale green parts only)
- ½ teaspoons dry mustard
- 1-tablespoon steak sauce
- 2 large scallions, chopped
- 4 (9-inch/23-cm) refrigerated pie-crusts, warmed to room temperature (Not in pie tins; you’ll find the ones I’m talking about in the dairy section of your local supermarket.)
- 1 large egg, beaten
• Melt 1 tablespoon of the butter in a medium skillet over medium-high heat. Sprinkle the steaks with salt and pepper. Add the steaks to the skillet and cook until medium-rare, about 4 minutes per side. Transfer the steaks to a cutting board and cut them into ½-inch (12-mm) cubes.
• Melt the remaining 2 tablespoons butter in the skillet. Add the potatoes, leeks, and mustard. Cook and stir for 1 minute. Reduce the heat to medium, cover, and cook until the potatoes are tender, stirring occasionally, about 8 minutes.
• Return the beef and any accumulated juices to the skillet. Add the steak sauce and sauté for 2 minutes. Remove the skillet from the heat and stir in the scallions. Season the filling to taste with salt and pepper. Let it cool completely.
• Preheat the oven to 400°F (205°C). Unfold the pie-crusts on a work surface. Cut each crust into two pieces along the centerfold. Brush the dough with the beaten egg. Place ½-cup (120 ml) of the filling on half of each piece. Fold the un-topped side of the dough over the filling and crimp the crust closed with a fork to seal the edges. Brush the tops of the pies with more egg and arrange them on two baking sheets.
• Bake the pies for 15 minutes, then switch the baking sheets and continue baking until the crusts are golden and the filling is heated through, about 10 minutes longer. Let the pies cool on wire racks for a few minutes before serving.