But I still have cake.
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Longtime subscribers know that I try to begin each newsletter with an extended thought or take or observation. Unfortunately I don’t have one for you this week. My personal bandwidth for writing beyond what I need to do for my column has narrowed considerably, in large part because I don’t have the energy for anything else. In lieu of the usual, I want to share a few more stories for you to read this week. Perhaps next week will be the one when I’m able to think beyond the next 24 hours. I’m sure many of you who are living exactly one day at a time can relate. |
This week, I made my case for why Joe Biden needs Elizabeth Warren as his running mate if he’s serious about wanting a New Deal-size presidency. |
| But let’s say that Biden is serious, that he wants to bring the full weight of the federal government to bear on the crisis before us, that he wants to expand and revitalize the safety net for the next generation — and that he wants to be a transformative president. If that’s true, then he’ll have to do more than talk about his goals; he’ll have to build his administration with that task in mind. And if the first step in that process is choosing a vice president, then there’s one contender who has thought (and thought creatively) about government in a way that will aid and enhance an F.D.R.-style presidency: Elizabeth Warren. |
| All of this — the passivity, the indifference, the refusal to embrace the tools at hand for ideological reasons — is reminiscent of Herbert Hoover, who also presided over a catastrophic economic downturn, the mismanagement of which plunged the United States into a crisis that tore at the seams of American society. |
Dahlia Lithwick on the new culture war over mask-wearing in Slate magazine. |
Archon Fung on what the pandemic means for democracy in The Boston Review. |
Joanna Wuest on the future of abortion rights in Dissent magazine. |
Ann Neumann calls for Universal Family Care in The Baffler. |
Eric Foner on the Electoral College in The London Review of Books. |
If you’re enjoying what you’re reading, please consider recommending it to friends. They can sign up here. If you want to share your thoughts on an item in this week’s newsletter or on the newsletter in general, please email me at jamelle-newsletter@nytimes.com. |
 | | Protesters play in water in Washington D.C.Jamelle Bouie |
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It has been months since I have felt like I’ve taken a good picture, so rather than share something recent, I will share something from 2018 when I was covering a protest of the administration’s child separation policy in Washington, D.C. It was a swelteringly hot day, and a fire truck started spraying water so that people could get some relief. I snapped a few photos, and this is one of several that I thought was worth keeping. |
I made this cake a few weeks ago and it was a big hit with the entire household (even the dog, who snagged a few crumbs from the floor). The big change I made was using a more tedious method for making my almond flour. I blanched the almonds first, then removed the skins one by one. I let them dry, then ground them in a food processor. The whole process took about an hour, but I think it makes for a better almond flour and a more aesthetically pleasing cake. The recipe comes from The New York Times’s Cooking section. |
- 1 small to medium orange
- 1 lemon
- 6 ounces raw almonds
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 4 eggs
- ½ teaspoon salt
- 1½ cups sugar
- ⅔ cup olive oil
- Confectioners’ sugar
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Place the orange and the lemon in a saucepan, and cover with water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 30 minutes. Drain and cool. |
Heat the oven to 325 degrees, and set a rack in the middle position. Bake the almonds 10 to 15 minutes. Set aside to cool completely. When the almonds are cool, pulse them in a food processor until ground. |
Set oven to 350 degrees and grease a 9-inch springform pan. |
When the citrus is cool, cut the lemon in half and discard the pulp and seeds. Cut the orange in half and discard seeds. Put the fruits in the food processor and process almost to a paste. |
In a small bowl, whisk the flour and baking powder. Combine eggs and salt. Beat until foamy. Beat in the sugar. Fold in the flour mixture. Add the citrus, almonds and olive oil, and beat on low speed until incorporated. Pour the batter into the pan and bake for about 1 hour. Let cool for 10 minutes, unmold and dust with confectioners’ sugar. |
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