Words to relax to, sort of.
I was out of commission with a bad cold for most of this week, which meant I didn’t do much writing, but did do a lot of reading. And since I don’t want to leave you hanging, this week’s newsletter will have more links than usual to reflect that. As of this writing I am on the mend, and I look forward to sending you more of my own takes next week! |
Rachelle Hampton on how the radio host Charlamagne tha God became the go-to “voice” of Black America for politicians, in Slate magazine. |
Eleanor Cummins on the sheer scale of the Covid-19 tragedy in The New Republic. |
Hannah Giorgis on the Washington, D.C., football team for The Atlantic. |
Kim Kelly on essential workers for The Baffler. |
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. |
I took this with my iPhone at the Virginia Science Museum in Richmond. The museum used to be a train station and some of that infrastructure, as you can see here, remains. In the late-afternoon light, the passageways and sky and grass and concrete create a compelling mix of tones and angles that translates very well to black-and-white. |
I don’t have any comments about this recipe (from NYT Cooking) other than it’s good! If you eat animal products, be sure to use a good chicken stock; if you don’t, cook dried chickpeas with aromatics and a lot of water, and use the leftover broth as the base for your soup. I added a cup or so of diced carrot and extra chopped garlic. I recommend you do the same. |
- 3 tablespoons olive oil, plus more for drizzling
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, finely chopped
- 2 teaspoons chopped fresh rosemary
- ½ teaspoon red-pepper flakes
- Kosher salt and black pepper
- 1 packed cup canned whole tomatoes, drained
- 1 (15-ounce) can chickpeas, rinsed
- 1 cup ditalini pasta
- 4 cups roughly chopped escarole, Tuscan kale or radicchio
- Grated pecorino, for serving
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Heat the oil in a large stockpot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper. |
Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about ½ cup of the beans. |
Add 3 cups water and bring to a boil over high. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add ½ to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper. |
Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil. |
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