Letters to the Editor

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Kristina

Published Letters: 2     Editor's Choice: 1

  • Does anyone do the math?

    [Read the article: Ask the pilot]
    [Read more letters about this article: Here]

    I was waiting to disembark recently and a man near me spent the entire wait complaining loudly about the stupid people in front of him taking too long. His rudeness was much more annoying than the actual wait, but that's another story.

    We were in row 20-something, and it was a full flight. Assuming there were 20 rows of 6 passengers each, that's 120 people in front of this guy. Assume it takes 10 seconds for each person to collect belongings and go. That alone requires 20 minutes of time once the doors are open. If everyone stored manageable-sized carry-ons within easy reach, and was efficient and quick about getting off the plane, maybe we could shave a few seconds off, but that's not really a reasonable expectation.

    My first wish: people need to align their expectations with reality. My second wish: if guys like this one are so much more important than the 120 people ahead of them, they can spring for first class.

    Thursday, March 6, 2008 11:04 PM

  • A really good recipe for black bean soup

    [Read the article: How I learned to stop worrying and love the recession]
    [Read more letters about this article: Here]

    Couldn't resist your plea...

    BLACK BEAN SOUP WITH CUMIN AND CILANTRO

    2 tablespoons olive oil

    1 1/2 cups chopped onion

    8 garlic cloves, chopped

    1/4 cup chopped jalapeños with seeds

    2 cups dried black beans (about 13 ounces)

    1 tablespoon ground cumin

    2 teaspoons ground coriander

    8 cups (or more) vegetable stock or canned vegetable broth

    1 cup coarsely chopped fresh cilantro

    Lime wedges

    Heat oil in heavy large pot over medium-high heat. Add onion, garlic and jalapeños; sauté 5 minutes. Mix in beans and spices. Add 8 cups stock and bring to boil. Reduce heat, cover and simmer until beans are tender, stirring occasionally, about 2 hours 15 minutes. Working in batches, puree soup with cilantro in blender. Return soup to pot. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate.)

    Bring soup to simmer, thinning with more stock if necessary. Ladle into bowls. Serve, passing lime wedges separately.

    I add a small can of tomato sauce for a little more depth of flavor. I also only puree half, and keep half chunky. Enjoy!

    Thursday, April 17, 2008 06:57 PM

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