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flank steak stir fry with asparagus and red pepper recipe


1 blanch the asparagus: fill a medium sized saucepan halfway with water and bring to a boil. blanch the cut asparagus for 2 minutes. drain, rinse with cold water to stop the cooking, and set aside.2 assemble stir fry sauce: in a small dish, stir together the stir fry sauce ingredients—soy sauce, chopped ginger, minced garlic, chopped green onion, chili oil—and set aside.3 stir fry asparagus: heat 1 tablespoon of oil in a wok (or a thick-bottomed pot that can handle high heat) on high heat until shimmery. add the asparagus and fry, stirring constantly, for 2 minutes or until lightly browned. remove the asparagus from the pan and set aside.4 stir fry beef strips: heat another tablespoon of oil in the pan on high heat until shimmery. stir fry the beef strips in batches, for 2 to 3 minutes per






sephardic poached fish in pepper sauce


serves 6 to 82 pounds white fish, such as tilapia, halibut, or flounder, or salmon3 tablespoons extra-virgin olive oil2 cloves garlic, thinly sliced2 medium onions, cut in half and thinly sliced1 red pepper, cored, seeded, and thinly sliced1 orange pepper, cored, seeded, and thinly sliced1 yellow pepper, cored, seeded, and thinly sliced¼ teaspoon paprika¾ teaspoon kosher saltblack pepper to taste¼ to ½ teaspoon chile powder, hot paprika, crushed red pepper flakes or black pepper1½ cups water2/3 cup loosely packed fresh cilantro leaves, chopped cut fillets in half lengthwise or into pieces that are 2-by-5-inches long.heat the oil in a large, deep frying pan set over medium-low heat. add the garlic and onions and cook for 5 minutes. add the red, orange and yellow peppers and cook for another






roasted broccolini with creamy mustard sauce recipe


1 preheat the oven to 425f. line a baking sheet with parchment paper.2 roast the broccolini: toss the broccolini with 2 tablespoons of the olive oil, 1/4 teaspoon of the salt, and the pepper. roast for 10 to 15 minutes or until tender and slightly crispy.3 while the broccolini is roasting, make the dressing. throw all of the dressing ingredients into your blender, and blast on high for 30 to 60 seconds until smooth and creamy.4 prepare the garlic and almonds: in a small pan over medium-low heat, warm the remaining 1 1/2 tablespoons of olive oil and cook the garlic for 1 to 2 minutes until fragrant and just starting to brown.add the almonds, and stir for about 1 minute, or until just warmed. stir in the lemon juice and zest. remove the pan from heat.5 top the broccolini and serve: remove th






roasted broccolini with creamy mustard sauce recipe


1 soak the cashews for the sauce: soak the cashews for 2 hours in a bowl covered with filtered water, then drain. alternatively, quick-soak the cashews by covering them with boiled water and soaking for 10 minutes, then draining.2 preheat the oven to 425f. line a baking sheet with parchment paper.3 roast the broccolini: toss the broccolini with 2 tablespoons of the olive oil, 1/4 teaspoon of the salt, and the pepper. roast for 10 to 15 minutes or until tender and slightly crispy.4 while the broccolini is roasting, make the dressing. throw the drained soaked cashews and the rest of the dressing ingredients into your blender, and blast on high for 30 to 60 seconds until smooth and creamy.5 prepare the garlic and almonds: in a small pan over medium-low heat, warm the remaining 1 1/2 tablespoo






sunday supper: smoky rubbed chicken wings


smoky rubbed chicken wings with honey, bourbon and mol es sauceserves 6.note: wingettes (sometimes called drumettes) are wings that have been chopped between the joints, with wing tips discarded or saved for another use. do it yourself or buy already chopped. plan ahead as wingettes are refrigerated with rub for several hours. if you prefer, these can be grilled over medium indirect heat (about 400 degrees) for about 40 minutes. add the sauce before they are almost done. from “share,” by chris santos, with rick rodgers.• 1 c. store-bought spicy barbecue sauce• 1 c. tomato ketchup• 1/4 c. mol es (not blackst )• 1/2 c. bourbon ( maker’s mark works well)• 1/2 c. honey• 2 tbsp. cider vinegar• 1/3 c. packed light brown sugar• 1 tbsp. her salt• 1 tbsp. ground coriander seeds• 1 tsp. sweet smoked






meet the south-side family who saved its beloved pepper seed for 5 generations


closeskip in skipxembedxshare a south-side des moines family's five-generation love of a prized pepper is now everlasting after its seed was deposited in svalbard global seed vault in norway. wochitbuy photochad and michele ogle-riccelli, center, with their children - amelie, 3, left, autumn, 9, and sage, 6, and grandmother, theresa grace ausilio riccelli, 91, right, monday feb. 27, 2017, as they plant their ausilio thin skin italian pepper seedlings in growing trays at their des moines southside home.(photo: rodney white/the register)buy photo 906 connectlinkedinemailmoreon des moines’ south side, peppers grow as freely as turf grass. italian-americans here eat them like candy. they can and freeze them. they put them in sauce, on pizza or in eggs, fry them up with olive oil and potatoes,






meet the south-side family who saved its beloved pepper seed for 5 generations


closeskip in skipxembedxshare a south-side des moines family's five-generation love of a prized pepper is now everlasting after its seed was deposited in svalbard global seed vault in norway. wochitbuy photochad and michele ogle-riccelli, center, with their children - amelie, 3, left, autumn, 9, and sage, 6, and grandmother, theresa grace ausilio riccelli, 91, right, monday feb. 27, 2017, as they plant their ausilio thin skin italian pepper seedlings in growing trays at their des moines southside home.(photo: rodney white/the register)buy photo 768 connectlinkedinemailmoreon des moines’ south side, peppers grow as freely as turf grass. italian-americans here eat them like candy. they can and freeze them. they put them in sauce, on pizza or in eggs, fry them up with olive oil and potatoes,






meet the south-side family who saved its beloved pepper seed for 5 generations


closeskip in skipxembedxshare a south-side des moines family's five-generation love of a prized pepper is now everlasting after its seed was deposited in svalbard global seed vault in norway. wochitbuy photochad and michele ogle-riccelli, center, with their children - amelie, 3, left, autumn, 9, and sage, 6, and grandmother, theresa grace ausilio riccelli, 91, right, monday feb. 27, 2017, as they plant their ausilio thin skin italian pepper seedlings in growing trays at their des moines southside home.(photo: rodney white/the register)buy photo 924 connectlinkedinemailmoreon des moines’ south side, peppers grow as freely as turf grass. italian-americans here eat them like candy. they can and freeze them. they put them in sauce, on pizza or in eggs, fry them up with olive oil and potatoes,






meet the south-side family who saved its beloved pepper seed for 5 generations


closeskip in skipxembedxshare a south-side des moines family's five-generation love of a prized pepper is now everlasting after its seed was deposited in svalbard global seed vault in norway. wochitbuy photochad and michele ogle-riccelli, center, with their children - amelie, 3, left, autumn, 9, and sage, 6, and grandmother, theresa grace ausilio riccelli, 91, right, monday feb. 27, 2017, as they plant their ausilio thin skin italian pepper seedlings in growing trays at their des moines southside home.(photo: rodney white/the register)buy photo 807 connectlinkedinemailmoreon des moines’ south side, peppers grow as freely as turf grass. italian-americans here eat them like candy. they can and freeze them. they put them in sauce, on pizza or in eggs, fry them up with olive oil and potatoes,






meet the south-side family who saved its beloved pepper seed for 5 generations


closeskip in skipxembedxshare a south-side des moines family's five-generation love of a prized pepper is now everlasting after its seed was deposited in svalbard global seed vault in norway. wochitbuy photochad and michele ogle-riccelli, center, with their children - amelie, 3, left, autumn, 9, and sage, 6, and grandmother, theresa grace ausilio riccelli, 91, right, monday feb. 27, 2017, as they plant their ausilio thin skin italian pepper seedlings in growing trays at their des moines southside home.(photo: rodney white/the register)buy photo 837 connectlinkedinemailmoreon des moines’ south side, peppers grow as freely as turf grass. italian-americans here eat them like candy. they can and freeze them. they put them in sauce, on pizza or in eggs, fry them up with olive oil and potatoes,






meet the south-side family who saved its beloved pepper seed for 5 generations


closeskip in skipxembedxshare a south-side des moines family's five-generation love of a prized pepper is now everlasting after its seed was deposited in svalbard global seed vault in norway. wochitbuy photochad and michele ogle-riccelli, center, with their children - amelie, 3, left, autumn, 9, and sage, 6, and grandmother, theresa grace ausilio riccelli, 91, right, monday feb. 27, 2017, as they plant their ausilio thin skin italian pepper seedlings in growing trays at their des moines southside home.(photo: rodney white/the register)buy photo 906 connectlinkedinemailmoreon des moines’ south side, peppers grow as freely as turf grass. italian-americans here eat them like candy. they can and freeze them. they put them in sauce, on pizza or in eggs, fry them up with olive oil and potatoes,






meet the south-side family who saved its beloved pepper seed for 5 generations


closeskip in skipxembedxshare a south-side des moines family's five-generation love of a prized pepper is now everlasting after its seed was deposited in svalbard global seed vault in norway. wochitbuy photochad and michele ogle-riccelli, center, with their children - amelie, 3, left, autumn, 9, and sage, 6, and grandmother, theresa grace ausilio riccelli, 91, right, monday feb. 27, 2017, as they plant their ausilio thin skin italian pepper seedlings in growing trays at their des moines southside home.(photo: rodney white/the register)buy photo 915 connectlinkedinemailmoreon des moines’ south side, peppers grow as freely as turf grass. italian-americans here eat them like candy. they can and freeze them. they put them in sauce, on pizza or in eggs, fry them up with olive oil and potatoes,






meet the south-side family who saved its beloved pepper seed for 5 generations


closeskip in skipxembedxshare a south-side des moines family's five-generation love of a prized pepper is now everlasting after its seed was deposited in svalbard global seed vault in norway. wochitbuy photochad and michele ogle-riccelli, center, with their children - amelie, 3, left, autumn, 9, and sage, 6, and grandmother, theresa grace ausilio riccelli, 91, right, monday feb. 27, 2017, as they plant their ausilio thin skin italian pepper seedlings in growing trays at their des moines southside home.(photo: rodney white/the register)buy photo 912 connectlinkedinemailmoreon des moines’ south side, peppers grow as freely as turf grass. italian-americans here eat them like candy. they can and freeze them. they put them in sauce, on pizza or in eggs, fry them up with olive oil and potatoes,






meet the south-side family who saved its beloved pepper seed for 5 generations


closeskip in skipxembedxshare a south-side des moines family's five-generation love of a prized pepper is now everlasting after its seed was deposited in svalbard global seed vault in norway. wochitbuy photochad and michele ogle-riccelli, center, with their children - amelie, 3, left, autumn, 9, and sage, 6, and grandmother, theresa grace ausilio riccelli, 91, right, monday feb. 27, 2017, as they plant their ausilio thin skin italian pepper seedlings in growing trays at their des moines southside home.(photo: rodney white/the register)buy photo 856 connectlinkedinemailmoreon des moines’ south side, peppers grow as freely as turf grass. italian-americans here eat them like candy. they can and freeze them. they put them in sauce, on pizza or in eggs, fry them up with olive oil and potatoes,






meet the south-side family who saved its beloved pepper seed for 5 generations


closeskip in skipxembedxshare a south-side des moines family's five-generation love of a prized pepper is now everlasting after its seed was deposited in svalbard global seed vault in norway. wochitbuy photochad and michele ogle-riccelli, center, with their children - amelie, 3, left, autumn, 9, and sage, 6, and grandmother, theresa grace ausilio riccelli, 91, right, monday feb. 27, 2017, as they plant their ausilio thin skin italian pepper seedlings in growing trays at their des moines southside home.(photo: rodney white/the register)buy photo 885 connectlinkedinemailmoreon des moines’ south side, peppers grow as freely as turf grass. italian-americans here eat them like candy. they can and freeze them. they put them in sauce, on pizza or in eggs, fry them up with olive oil and potatoes,






meet the south-side family who saved its beloved pepper seed for 5 generations


closeskip in skipxembedxshare a south-side des moines family's five-generation love of a prized pepper is now everlasting after its seed was deposited in svalbard global seed vault in norway. wochitbuy photochad and michele ogle-riccelli, center, with their children - amelie, 3, left, autumn, 9, and sage, 6, and grandmother, theresa grace ausilio riccelli, 91, right, monday feb. 27, 2017, as they plant their ausilio thin skin italian pepper seedlings in growing trays at their des moines southside home.(photo: rodney white/the register)buy photo 898 connectlinkedinemailmoreon des moines’ south side, peppers grow as freely as turf grass. italian-americans here eat them like candy. they can and freeze them. they put them in sauce, on pizza or in eggs, fry them up with olive oil and potatoes,






meet the south-side family who saved its beloved pepper seed for 5 generations


closeskip in skipxembedxshare a south-side des moines family's five-generation love of a prized pepper is now everlasting after its seed was deposited in svalbard global seed vault in norway. wochitbuy photochad and michele ogle-riccelli, center, with their children - amelie, 3, left, autumn, 9, and sage, 6, and grandmother, theresa grace ausilio riccelli, 91, right, monday feb. 27, 2017, as they plant their ausilio thin skin italian pepper seedlings in growing trays at their des moines southside home.(photo: rodney white/the register)buy photo 907 connectlinkedinemailmoreon des moines’ south side, peppers grow as freely as turf grass. italian-americans here eat them like candy. they can and freeze them. they put them in sauce, on pizza or in eggs, fry them up with olive oil and potatoes,






pork chops smothered with thai green curry


liven up basic pork chops with this flavorful, nearly-instant sauce that combines storebought thai green curry paste with creamy coconut milk. we keep this dish quick and easy by using thin, boneless pork chops. they cook in just minutes and pair beautifully with the flavors in this dish.seasoning the pork first thing gives it time to dry brine — you can even do it the night before and refrigerate the meat, loosely covered. we like to add a small pinch of sugar, along with the salt and pepper, before searing the meat. the sugar speeds up the caramelization, and faster searing lessens the risk of overcooking the meat.another trick we love is to have the butcher pound the pork chops into thin cutlets. it keeps the meat tender and reduces cooking time to such a degree, the pork will be nearly






sauce soundboard download


download download kyle hargreaves, otherwise known as sauce, has been providing colorful commentary on various topics for quite some years now. in order immortalize this commentary we decided to make an app based around some of things he says. you'll hear phrases such as "jawn", and "jammie". these are common sauce phrases that will have you chuckling for years to come.






old bay chicken wings recipe


1 preheat the oven to 425°f. allow the wings to come to room temperature (or else the sauce will be more difficult to spread on them). pat the chicken wings dry.2 make old bay sauce: melt the er in a small pot and whisk in the old bay and lemon juice. let it cool enough to feel lukewarm.3 mix the sauce again and toss the chicken wings in half the sauce.4 bake: arrange the wings in one layer on a baking sheet lined with parchment paper, aluminum foil, or silpat and bake at 425°f for 25 minutes.5 broil: take the wings out of the oven and turn on the broiler. set a rack about 6 inches under the broiler. turn the wings over on the baking sheet and put under the broiler for 3-4 minutes, or until they are nicely browned.6 to serve, toss in the remaining sauce and set on a plate. dust with more o






how to make the rick and morty szechuan sauce


szechuan sauce used to be served at mcdonald’s years and years ago, but not anymore. thanks to a recent episode of rick and morty, though, people are clamoring for the sauce. here’s a way to make it yourself.full story at youtube.more great recipes. posted by josh urich






chicken tikka masala recipe


1 prepare the chicken: trim chicken thighs of any extra fat. chop into bite-sized pieces about ½ to 1 inch wide. place the chicken thigh pieces to a medium bowl. add the yogurt, ginger, garlic, cumin, paprika and salt. using your hands, combine the chicken with the spices until the chicken is evenly coated.2 marinate the chicken: cover the bowl with plastic wrap and let the chicken marinate in the fridge for at least 45 minutes or as long as overnight. (marinating for 4 to 6 hours is perfect.)3 cook the chicken: in a large skillet, heat 1 tablespoon of canola oil over medium-high heat. add the chicken thigh pieces and cook for about 6 to 7 minutes, until they’re cooked through. transfer to a plate and set aside.4 toast the spices: wipe down the pan you used to cook the chicken. heat remain






make-ahead alfredo sauce recipe


here’s a nifty meal helper for when you have a busy week coming up: make-ahead alfredo sauce!the sauce can be made in about 10 minutes and then stashed in the fridge until you need it. reheat and toss with pasta, veggies, or anything that could use a little saucy, cheesy assistance to make it delicious.if you’re feeling fancy, you can call this sauce by its classic french name: mornay sauce. if you’re feeling even fancier, you can explain to your adoring dinner companions that a mornay sauce is just a bechamel to which you’ve added a generous amount of cheese. and what is a bechamel but a roux-based sauce made with butter, flour, and milk. of course.if this all sounds slightly intimidating, don’t you fret. making this sauce is one of the easiest, most doable recipes ever.here’s what you do






sgt. pepper gets a good dusting off at 50


https://www.youtube.com/watch?v=9x-dqbuervc if you're old enough, sgt. pepper's lonely hearts club band is one of the greatest records ever released. there are enough of us who can recite the lyrics to start a revolution. and just when you think things can't get any better, you realize that they're getting better all the time. in honor of the 50th anniversary of the release of the original sgt. pepper album, the beatles have produced an enormously "wantable" six disc cd/blu-ray combination package with replicas of all the original paper inserts plus a whole lot more. that's all i've got: watch the video. it's $149 at amazon, but i bet the price will drop before release on may 26th. more detailed information for the obsessed! cd 1: new stereo remix sgt. pepper's lonely hearts club band with






italy’s home cooks stir up a backlash among restaurants


zagarolo, italy—on a recent sunday, claudia proietti whipped up a sumptuous lunch of cheese and black pepper ravioli in an asparagus and guanciale sauce, slow-cooked veal and roast potatoes.the 60-year-old picked the herbs from the garden behind her rustic home in this town just outside rome, while the olive oil and white malvasia wine came from the small farm she and her husband own. the smell of baking bread filled the living...






recipe: smoked whitefish cakes


smoked whitefish cakesserves 4 (easily doubled).note: you can easily substitute smoked trout or salmon. serve with horseradish-spiked mayo, a tangy tartar sauce or ranch dressing. from beth dooley.• 2 russet or baking potatoes• 1/4 c. chopped green onions or chives• 1 tbsp. grated lemon zest• 2 to 4 tbsp. milk or cream, if needed• 1/2 lb. skinless, boneless, flaked, smoked fish• salt and freshly ground black pepper to taste• generous pinch red pepper flakes• 1/2 c. flour• 2 to 4 tbsp. vegetable oildirectionspreheat oven to 400 degrees. poke a few holes in the potatoes with a fork, and bake until tender, about 35 minutes.remove potatoes from oven and, when cool enough to handle, peel and pass through a coarse sieve or ricer or mash in a bowl.work into the potatoes the chopped onion, lemon z






martin yan's pepper-chopping is out of this world


martin yan is famous for a reason. take a look at his incredible pepper-chopping technique––and don’t try it at home without lots of slow practice.full story at youtube.more great cooking. posted by josh urich






sunday supper: pork medallions with green onions and green sauce


pork medallions with green onions and green sauceserves 4.note: from “cooking that counts,” by the editors of cooking light.• 1 small jar capers• 1 c. packed chopped fresh cilantro (1 bunch)• 4 tbsp. extra-virgin olive oil, divided brian woodcock from “cooking that counts.” • 1 tbsp. water• 2 bunches green onions• 4 (4-oz.) boneless center-cut loin pork chops• 3/8 tsp. salt, or to taste• 1/4 tsp. black pepper• 16 heirloom cherry tomatoes, halveddirectionsspoon 1 tablespoon caper brine and 2 tablespoons drained capers in the bowl of a mini-food processor. add cilantro, 3 tablespoons oil and 1 tablespoon water. chop enough green onions to measure 3 tablespoons. add those 3 tablespoons to cilantro mixture; process until smooth.cut remaining onions diagonally into 2-inch pieces. cut 8 pieces






make store-bought pasta sauce taste homemade with a quick simmer


photo by adam wyles.marinara and other tomato based pasta sauces aren’t too difficult to make on your own, but sometimes you don’t have the time. this super simple trick can make a jar of the store-bought stuff taste like you’ve been working on it all day.according to sheela prakash at the kitchn, all you need to do is simmer the pasta sauce on the stove so it reduces slightly. pour the jar into a small saucepan, bring it to a boil, then lower the heat and let it simmer for about 10 minutes. you can prepare the pasta and other dishes in the meantime. reducing the sauce in a small saucepan concentrates the flavor and thickens the texture a bit. you can also add some of your favorite vegetables if you want it to taste even more like homemade. finish it off with a little bit of the pasta wate






man eats incredibly hot pepper that's been filled with pure capsaicin


we’d say “don’t try this at home,” but we hardly need to. first, you can’t really get this pepper that easily. secondly, you can’t get pure capsaicin that easily. thirdly, few people are crazy enough to try this.full story at youtube.more intense food. posted by josh urich






sgt. pepper gets a good dusting off at 50 / boing boing


if you're old enough, sgt. pepper's lonely hearts club band is one of the greatest records ever released. there are enough of us who can recite the lyrics to start a revolution. and just when you think things can't get any better, you realize that they're getting better all the time. in honor of the 50th anniversary of the release of the original sgt. pepper album, the beatles have produced an enormously "wantable" six disc cd/blu-ray combination package with replicas of all the original paper inserts plus a whole lot more. that's all i've got: watch the video. it's $149 at amazon, but i bet the price will drop before release on may 26th. more detailed information for the obsessed! cd 1: new stereo remix sgt. pepper's lonely hearts club bandwith a little help from my friendslucy in the sky






shrimp gumbo with andouille sausage recipe


1 first, make the roux. heat the peanut oil in a large, thick-bottomed pot, such as a dutch oven, on medium high heat, for a minute or two. whisk in the flour and lower the heat to medium. stir almost constantly, making sure to scrape the bottom of the pan as you stir.let the roux cook until it is the color of peanut butter, then lower the heat to medium low. keep cooking and stirring (careful, you want the flour to cook, not burn!) until the roux is the color of an old penny, about 20-30 minutes total time.2 mix in the "holy trinity" of green pepper, onion and celery and increase the heat to medium-high. cook, stirring often, for 5 minutes.add the garlic and cook another 2 minutes. stir in the cajun seasoning.3 slowly add stock, then simmer: in a separate pot, heat the stock and water unt






trying to after eating the test pepper on the planet


normally, this guy is a pretty good per. but after eating a carolina reaper pepper, well, things get a bit more complicated.full story at youtube.more great al moments. posted by josh urich






how to make a simple, delicious tomato sauce


every home cook needs a delicious, simple tomato sauce in their back pockets. unfortunately we don’t all have that––until now.full story at youtube.more great recipes. posted by josh urich






easily seed small peppers with a few quick cuts


image via j. kenji lópez-alt,when you’re cooking with spicy peppers, it’s a good idea to remove those burning seeds before you toss them in. here’s a super fast method that completely sidesteps the seeding process altogether so you can get to cooking, and eating, faster.this technique, explains j. kenji lópez-alt at serious eats, is very similar to the way you can quickly seed a bell pepper—only on a smaller scale. slice the top off of the pepper, then slice off the bottom. rest the pepper on the now-flat bottom, and slice away the seeds, leaving the seeds and their capsaicin be. you can do this with jalapeños, anaheims, and poblanos, but it’s not ideal for smaller ones, like serranos or habaneros.if you spend your time removing seeds and the core from a bell pepper before cutting it, redd






baked lasagna cooking game download


download download welcome to the top and best baked lasagna cooking game are you feeling hunger? and are you looking for something delicious and yummy food in dinner? just go on play store and download baked lasagna. we have tasty and healthy lasagna recipe. we are offering you best cookbook lasagna recipes according to your taste. now you can start cooking and baking in the kitchen. you can challenge yourself with perfect cooking game like a crazy chef. get ready and make your dinner more luscious and lip-smacking. start your stove and add all ingredients like oil, vegetables, chicken, salt, black pepper, and ketchup. cook this material. after that cook sauce for lasagna. start stove and adds all ingredients of sauce. in the next stage you can boil lasagna strips. when those strips are so






yellow split pea soup recipe


1 cook the root vegetables and seasonings: in a soup pot over medium heat, warm the oil. when the oil is hot, add the onion, celery, garlic, ginger, salt, and pepper. cook, stirring often, for 8 minutes, until the onions are looking translucent and softened.2 add the hot pepper and spices: stir in the jalapeno or other hot pepper, turmeric, cumin, and coriander. cook, stirring constantly, for 2 minutes.3 stir in the split peas. continue stirring until they are coated all over with spices.4 pour in the water and bring to a boil, stirring. add the bay leaf and lemon juice.5 simmer the soup: cover the pot and let the soup bubble gently for 1 1/2 hours, until most of the split peas have fallen apart and are tender. stir the soup occasionally, and add more water if the soup seems too thick.6 ta






liverpool plans extravaganza for 50 years of 'sgt. pepper'


london — it was 50 years ago today — almost — that sgt. pepper taught the band to play.the city of liverpool is getting set to celebrate the half-centenary of "sgt. pepper's lonely hearts club band," one of the most influential albums by local heroes the beatles.the city announced wednesday that it has commissioned 13 artists to create works based on the album's 13 tracks. they include choreographer mark morris' dance tribute to the title song, cabaret artist meow meow's "outlandish procession" based on "lovely rita" and a mural by u.s. artist judy chicago inspired by "fixing a hole."the works will have their world premieres at venues across liverpool between may 25 and june 16. the album was released on june 1, 1967.