The Column of Life

By Howard Shapiro The Philadelphia Inquirer Here’s something that might happen with a play, but not with a movie: You go to see it again and because of a different interpretation, or the way an ensemble clicks, or maybe a fresh staging that literally moves the play in a new direction, it’s as if you’ve never seen it before. The production you’re watching has given it a new and different life. That’s what’s happening at the Pennsylvania Shakespeare Festival, where Tennessee Williams’ Cat on a Hot Tin Roof , an American classic, is playing out as if our besotted, bewitched and brilliant playwright of the last century had written it last night. I’ve seen strident Cats and dark Cats and even a pensive one. But I’ve never been swept by a Cat as blistering, fast-moving and, simply, moving as the production Thomas Ouellette has conjured — and with the same cast that bounds on and off the stage in the flighty Much Ado About Nothing, Shakespeare’s trickster comedy that alternates at the festiva

This recipe is from a highly regarded seafood restaurant, The King Sitric Fish Restaurant in Dublin. Smoked Salmon and Crab Roulade 225g/8oz Crab meat, freshly cooked. 2 teaspoons of Horseradish Sauce. 4 tablespoons of natural Yoghurt. (Fage! If you care) Nutmeg and freshly ground Black Pepper. 8 slices of smoked Salmon,wild or organic. 1. Mix the crabmeat,horseradish,yogurt and seasoning. 2. Lay the smoked Salmon on a sheet of cling wrap and spread with the crab meat. 3. Roll as tightly as possible. Leave to chill for at least four hours. 4. Slice and serve with some mixed lettuce leaves and drizzle with a little Olive oil or Balsamic vinegar. Photos of the very handsome Paddy O'Brian in appropriately green Diesel underwear accompanies this very east, delicious recipe.

There have been other arancini recipes posted here. This one was stolen from Chow.com with and posted here with some modifications. The pictures were stolen from photographer Kevin McDermott, the subject of which makes for delicious fantasizing. Arancini are small Italian rice croquettes traditionally from Sicily. Their name translates to mean "little oranges", which is indicative of their shape, size, and color. They are usually filled with cheese, though centuries of experimentation have resulted in varieties with anything from meat to vegetables. I’ve adapted the recipe from its traditional, deep-fried goodness into a whole-grain, health-packed kind of goodness. The recipe is now vegetarian. What to buy: Short grain Brown Rice, sometimes called Sweet Brown Rice, is used in brown-rice sushi and is sticky enough to use here. Use a dry, unoaked white wine like Pinot Grigio or Sauvignon Blanc . The arancini can be formed and chilled up to 12 hours ahead of time. Store them

This recipe is re-posted with renewed delight, very delicious black and whites from Kevin McDermott photography ... From epicurious.com For cookies 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup well-shaken buttermilk 1/2 teaspoon vanilla 1/3 cup (5 1/3 tablespoons) unsalted butter, softened 1/2 cup granulated sugar 1 large egg For icings 1 1/2 cups confectioners sugar 1 tablespoon light corn syrup 2 teaspoons fresh lemon juice 1/4 teaspoon vanilla 1 to 2 tablespoons water 1/4 cup unsweetened Dutch-process cocoa powder Make cookies: Preheat oven to 350°F. Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup. Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Mix in flour mixture and buttermilk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with f