7:50pm Jeff Dufour, DC Editor, Urbandaddy.com
A much-loved Va. bar moves to D.C.; go kayaking near Nats Park
7:20pm Declan McCullagh, senior writer, CNET
Feds tell web firms to turn over user account passwords
6:40 p.m. Scott Greenberg, syndicated wine columnist
Around the world with pinot noir
4:20 p.m. – Chris Wallace, host, Fox News Sunday
The week in politics
3:50 p.m. – Kelly Jane Torrance, editor and film critic, The Weekly Standard
A look at "Wolverine"
3:10 p.m. – Matthew Yglesias, business and economics correspondent for Slate Magazine
Summer camp is not such a great idea
Read more: Summer Vacation Is Evil
12:51 p.m. – Dave Ross, commentator
Another Zimmerman juror speaks
12:20 p.m. Mary Beth Albright
How to select produce and avoid cyclospora
10:40 a.m. – Clinton Yates, Washington Post columnist
The plan for a D.C. United stadium is the real deal.
Related Link: Washington Post: For D.C. United fans, it’s about time
10:10 a.m. Jen Chaney, Washington Post
"The To Do List" is a high school coming-of-age comedy from a young woman’s perspective.
9:10 a.m. – D.C. Mayor Vince Gray
Land swaps are needed before D.C. United stadium will be built.
Gizmodo: A Fleet of Blimps Will Soon Serve as a Missile Shield Over Washington
Feb. 2013 – Reuters: Blimps to bolster Washington’s air shield in test
Data Doctors
Tracking flight stats
Good news: Not all fats make us fat
WTOP’s Paula Wolfson reports.
Olive Oil-Poached Cod with Squash Blossom Pesto from his cookbook, “Mike Isabella’s Crazy Good Italian.”
Cod is a popular mild, white fish. It’s lean and flaky and handles olive oil poaching better than almost any other fish. The squash blossom pesto is the perfect accompaniment.
Mike Isabella
Chef Mike Isabella
Serves 4 as a small plate Active Time = 25-30 minutes
You’ll need:
1 quart extra virgin olive oil
1 sprig thyme
1 bay leaf
1 clove garlic, smashed
Peel of 1/2 lemon (no pith)
1-pound cod filet, skin removed, cut into 4 equal portions
2 teaspoons kosher salt
1/4 cup canola oil
1 tablespoon cornstarch
1 tablespoon water
8 squash blossom petals (from 2-3 squash blossoms)
1/4 teaspoon sea salt
3/4 cup Squash Blossom Pesto (recipe follows)
1. In a large, heavy-bottomed pot, bring olive oil, thyme, bay leaf, garlic, and lemon peel to 170
