Today in history
On this date:
In 1791, Congress passed a measure taxing distilled spirits; it was the first internal revenue act in U.S. history.
In 1845, Florida became the 27th state.
In 1887, Anne Sullivan arrived at the Tuscumbia, Alabama, home of Captain and Mrs. Arthur H. Keller to become the teacher for their deaf-blind 6-yearold daughter, Helen.
In 1931, “The StarSpangled Banner” became the national anthem of the United States as President Herbert Hoover signed a congressional resolution.
In 1945, the Allies fully secured the Philippine capital of Manila from Japanese forces during World War II.
In 1960, Lucille Ball filed for divorce from her husband, Desi Arnaz, a day after they had finished filming the last episode of “The Lucille Ball-Desi Arnaz Show.”
Classic spaghetti with tomato sauce is a family favorite. Here it gets a crispy boost from toasted panko breadcrumbs and garlic. For this quick meal, I’ve added beef strips. Once the spaghetti is boiled, the rest of the meal is made in one pan.
I like to use panko breadcrumbs. They’re made from crustless white bread that is processed into flakes and then dried. They add a crisp texture.
Serve a washed, ready-to-eat salad on the side to complete the
Serves 5
This soup has all the qualities that distinguish a good green curry: It’s creamy but not overbearing, elegantly fiery and soothing.
2 tablespoons vegetable oil
2 large garlic cloves, finely minced
1 tablespoon fresh ginger, peeled and finely minced 1 cup small broccoli florets
1 cup yellow bell pepper, thinly sliced
1 cup orange bell pepper, thinly sliced
1 can (13.5 ounces) unsweetened coconut milk
2 cups water
2 1⁄2 tablespoons green curry paste, store bought Kosher salt to taste
2 cans (15.5 ounces) black beans, rinsed and drained 2 teaspoons freshly squeezed lime juice
Cilantro for garnish, optional
Heat oil in a large saucepan. Saute the garlic and ginger until fragrant, about 1 minute.
Add the broccoli, yellow and red pepper slices, coconut milk, water and curry paste. Add salt to taste. Stir together and bring to a boil.
Reduce heat to medium-low. Stir in black beans and let it all simmer for 10 to 15 minutes.
Add lime juice, stir and turn the heat off. Garnish with cilantro, if desired.