Here's a great article from Scotland on Sunday on the left's disenchantment with Mr. Hitchens, The trial of Christopher Hitchens.

Just added a new site to my list of "Sites to See". It's the site for my favourite left wing commentator Christopher Hitchens.

I'm not even sure if he would be considered left wing by the left, since he did support the US led war on Iraq. He and The Nation had quite a falling out over the Iraq issue.

I love Christopher Hitchens. He is so brilliant and so funny. I don't always agree with everything he says, but he's very thought provoking.

He's like a chubbier and scruffier version of Simon from American Idol. They're both English, scathingly honest and nasty, and I totally adore them both!

I just made this dish today from Epicurious, and it was very easy and very tasty. I think it would be worth about 4-5 points per serving for Weight Watchers. I never follow recipes exactly, and use less oil and butter than what the recipe calls for. I also used skimmed milk instead of cream, and it still tasted fine. I had it plain, but would probably serve it over pasta when I make it again. I also added red pepper flakes for an added kick.

Epicurious has the best recipes, and they're very simple. Just type in the ingredient you want to use, and then choose a recipe. Peruse the reader reviews and comments as well, for added tips on how to cook the dish.

BRAISED CHICKEN BREASTS ON CREAMY LEEKS
We adapted this dish from a recipe in La Cuisine Spontanée by Swiss chef Frédy Girardet. Braising the chicken breasts over the leeks keeps them satisfyingly moist and tender. Crusty bread is a good accompaniment.
Active time: 25 min Start to finish: 35 min

2 lb medium leeks (white and pale green parts only)
4 boneless skinless chicken breast halves (1 1/2 lb total)
1/2 tablespoon vegetable oil
2 1/2 tablespoons unsalted butter
1/3 cup dry white wine
1/3 cup chicken broth
1/3 cup heavy cream

Halve leeks lengthwise, then cut crosswise into 1-inch pieces.

Pat chicken dry and season with salt and pepper. Heat oil and 1/2 tablespoon butter in a 10-inch nonstick skillet over moderately high heat until foam subsides, then brown chicken on both sides, about 4 minutes total. Transfer to a plate.

Add wine to skillet and deglaze by boiling over high heat, stirring and scraping up brown bits, until reduced to about 2 tablespoons, 1 to 2 minutes. Add leeks and remaining 2 tablespoons butter and salt and pepper to taste, then simmer over moderately low heat, covered, stirring occasionally, until leeks are wilted, about 10 minutes. Stir in broth. Top leeks with chicken breasts and juices from plate, then gently simmer over low heat, covered, until leeks are tender and chicken is just cooked through, about 8 minutes .

Transfer chicken breasts to a plate. Add cream to skillet and boil over high heat, stirring occasionally, until thickened slightly, 1 to 2 minutes. Add salt and pepper to taste.

Serve chicken on top of leeks. Makes 4 servings.

Gourmet, February 2001

I got in touch with the ex-husband after my grandmother died, and he was very sympathetic and sweet. He's a nice guy, and it's too bad we just couldn't live together very peacefully.

Anyway, he told me he was researching his family tree and found out that his mother's side of the family first emigrated to California in 1850. His mom's ancestor was the captain of a ship that sailed from Liverpool to San Francisco, and then stayed for the gold rush.

His mom's ancestor sailing captain was one of the founders of the town of Redwood City, which is on the peninsula south of the city of San Francisco. What a trip!