Tab dump

For those who don't know, polenta = grits. They're the same thing. Don't use regular corn meal because it will end up tasting like thinset, don't cheap out and get the vacuum packed polenta log from the produce aisle, and for god's sake don't use either instant or quick grits. Grits just aren't difficult enough that they require instantizing. Just plain old yellow stone ground grits. I cook mine in a saucier, covered, in the oven so it doesn't burn and stir every 5 minutes or so. I also sweat some onions and garlic before adding the grits, and stir in parmesan and black pepper after they're done (and butter too, if I'm feeling decadent). If you want polenta cakes, pour it into a parchment lined baking dish and let it cool.

Wanna know why most Americans don't think moderate muslims are doing anything to fight extremism?

It's because they're too impatient to read lengthy articles like Zakaria's. That's also why the GOP wins so many debates with short, and often inaccurate, talking points.

Ezra recently said: "But anyone suggesting that heavier snowstorms are somehow inconsistent with global warming is either lying or misinformed."

So Ezra, that must mean you don't have a lot of respect for many of your comrades at the Washington Post. After all, the WP's climate change section is called "The Climate Change Agenda", which obviously has a negative connotation to it. And then the news in that section is nore often than not negative and tends to hilite so-called "problems" with climate change believers instead of actual science.

So I ask you, how does an obvious progressive like you swallow the fact you are working for an organization that publishes and amplifies anti-science voices like Will and Krauthammer?

Do you sort of feel like the WP's Alan Colmes?

Every time you get a paycheck with the words Washington Post on it, do you feel a little dirty?

Why do you pick fights with NYTimes folks like Douthat but not with ideologues like Will or Krauthammer?

If you stir ordinary cornmeal enough, it will taste thick enough. I have made gomi for many years and my husband always says it tastes like oatmeal or porridge. Never ate grits in my life.