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Page 12 POST-GAZETTE, JULY 11,2014 f l ay 13arron I Bravo! Self-defense, after a 63-year-old woman with lung cancer chased a burglar out of her Indiana home by repeatedly whacking him with a wooden back scratcher. "I don't think he expected an overweight woman on oxygen to attack him," said Patty Keareney. ScornatoI Luis Suarez, an Uruguayan soccer star, sank his teeth into the shoul- der of Italy's Giorgio Chiellini during a World Cup match -- the third time Suarez has been caught biting a rival player. Staying connected, after police arrested a burglary suspect who logged in to his Face- book profile during a break-in at a Minne- sota home .and left it up on the computer screen. "World's dumbest criminal," said homeowner James Wood. An ex-Goldman Sachs trader is suing the investment bank because it awarded him a discretionary bonus of only $8.25 million -- almost $5 million less than he told his mother he was getting. "Let's be very clear," said Deeb Amin Salem, 35, at his arbitra- tion hearing. "I was one of the most sought- after investment professionals in the mort- gage industry." Goldman calls his lawsuit "utterly ridiculous." Huh? An Illinois high school student has been expelled after allegedly selling his attention deficit disorder medication to his schoolmate in exchange for $3 and a bag of Cheez-lts. The unnamed 15-year-old made the trade "in an effort to help his fellow student do better in school," his mother claims, but officials at the Illinois Math- ematics and Science Academy were not persuaded. Good thinking[ Ex-Nazi charged: An 89-year-old Philadel- phia man who served as an SS guard at the Nazi concentration camp at Auschwitz was ordered to be held without bail on a German arrest warrant charging him with aiding and abetting the murder of 216,000 Jews. Johann Breyer, a retired toolmaker who immigrated to the U.S. in 1952 from what was then Czechoslovakia, is facing extradi- tion to Germany on 158 counts: one for every trainload of European Jews who were transported to the camp between May and October of 1944. Breyer has admitted that he worked in the prison section of Auschwitz, but claims he had "not the slight- est idea" that more than 1 million Jews were gassed at the camp. "All I know is from the television," he said. Prosecutors insist his presence at the camp is enough to warrant extradition. In the news! Central Park Five: The five men wrongly convicted in the horrific heating and rape of a white female jogger in Central Park in 1989 agreed to settle their lawsuit against New York City for 040 miUion. The men, who are all black or Hispanic and were aged between 14 and 16 at the time of the attack, say they were coerced by police into making incriminat- ing statements and false confessions that led to their conviction in 1990. The men served between seven and thirteen years in prison before DNA analysis found that only one man raped the jogger; serial rapist and murderer Matias Yeyes, who confessed to the crime and insisted he had acted alone. If the city comptroller approved the settlement, the five men will receive about a $1 million each for every year they spent in prison. Why Hillary keeps saying she's poor. Daniel W. Drezner of The Washington Post says Hillary Clinton has a bad case of SID. That's "status income disequilibrium," a malady that occurs when successful intel- lectuals and politicians socialize with Wall Street CEOs, investment bankers, and tycoons, leaving them feeling as if they are unfairly deprived. Just a couple of weeks after complaining that she and Bill were "broke" when they left the White House, Hillary told an interviewer last week that "unlike a lot of people who are truly well off ... we've done it through dint of hard work." That's incredibly tone-deaf, considering that the Clintons have amassed more than $100 million, mostly by giving speeches for $150,000 and up. Enough said./ According to Credit Suisse's lat- est Global O O O Wealth re- ~ port, Ameri- cans' median net worth is just $44,900 per adult, placing the U.S. in 19th place, behind Japan, Canada, Australia, and much of Western Europe. Wars and political instability have created more refugees in the world than at any point since World War II, according to the United Nations. By the end of last year, 51.2 mil- lion people had been forced from their homes in such countries as Syria, Afghani- stan, and Somalia. A survey revealed 60% of Americans think that the Washington Redskins should not change their name, while only 26% think they should. 61% think that the U.S. has become too politically correct. I! Saviatino, a restored 15th-century villa located 15 minutes outside Florence, is offering 33 percent off through September. Book by August 31st to enjoy this discount and receive a complementary bottle of prosecco. Gee, Bella Culo of Chestnut Hill hopes there is a man out there who would treat her to a stay there. She should contact Carlo Scostumato. Stay awake! Spain's night owl culture is hurting our economy, said Joaquin Pi Yague. Back when Spain joined the EU, in 1986, we altered our border policies, education standards, and a slew of other behaviors. But we didn't change our bedtime. Spaniards still "routinely eat dinner at 10:00 pm," often out in restaurants, and then watch TV till 1:30 am before retiring. We rise later than other Europeans, but get nearly an hour less sleep than the rest of the conti- nent. Our sleep-deprived citizens are too tired to be truly productive, and are more prone to "stress, absenteeism, and work- place accidents." Robyn Waters of Swampscott, says, "A real surprise is when the college boy comes home and discovers people sleep at night rather than in the daytime." Yes, she is the mother of a handsome and brilliant son, Kyle. Kyle is now entering the famous Boston College. Our distinguished musicologist Albert Natale reminds us, Francis Scott Key was a young lawyer who wrote the poem "The Star Spangled Banner" after being inspired by watching the Americans fight off the British attack of Baltimore during the War of 1812. The poem became the words to the national anthem. Unbelievable! The national anthem of Greece has 158 verses. Pope Francis excommunicates the Mafia. The Pope wants Italy's mobsters to know that they do not walk with God, said Giacomo Galeazzi in La Stampa. A French Catholic priest began offering blessings for his parishioners' smartphones in a bid to attract more people to church. "The blessings of communication devices is written into the tradition of the church," said Father Frederic Lequin, "just llke with boats, cars, and all instruments of labor." Amen. Amen. One more timel The Bank of Italy was established in 1904 by Amadeo Pietro ("A.P.") Giannini (1870-1949) in San Francisco. In 1928, it_became the Bank of America and in 1998 the bank, now called the Bank- America Corp., merged with NationsBank Corp., to become the largest bank in the country. Giannini financed the Golden Gate Bridge, and the fledgling film industry, including Cecil B. DeMille's "Ten Command- ments," and Disney's "Snow White," as well as California's aerospace and agricultural industries. Jot this down! Al Natale's popular 16-piece Classical Swing Band Concert will be held on Thursday, August 7th, from 6:00-8:00 pm at the Nazzaro Center in Boston's North End. Yes, noted vocalist Jim Bramante will be singing romantic songs. It's all freel More to followl AMERICA IS A BEAUTIFUL ITALIAN NAME Parla Come Mangi! (Speak as You Eat!) by Alessandra Sambiase This week's recipe ends our culinary journey through the Lazio region. If your fork has never twirled "Spaghetti aUa Carbonara" before, you might want to treat your taste buds to this one of a kind culinary experience. There are many theories surrounding the origin of this Roman dish. Did the "Carbonari" (charcoal makers) of Lazio and Abbruzzi's Apennine mountains invent it? Some say that it was a way for the American troops that came to liberate Italy during WIVII to use their bacon and egg rations. Others claim that this dish was a tribute to a different group of "Carbonari" ('l'ne Charcoalmen'), a secret society from the early stages of Italian 19~ century unification. Whatever the origin of this dish, the key to it is a perfect execution temperature and timing. If the temperature is too high when the raw eggs are added to the cooked spaghetti, the result is the eggs being scrambled. This would be an absolute sacrilege and would not be an authentic "Carbonara". If the temperature is too low, the result is the eggs being liquid. For this reason "Spaghetti alia Carbonara" is a delicious dish whose proper execution can be very difficult.The following recipe gives you the sldUs to make a "Spaghetti alla Carbonara" that could be served in the .finest restaurant in Rome! Spaghetti alla Carbonara (serves four) 6 oz pancetta or guanciale sliced I/4 inch thick I Tbsp. extra-virgin olive o// 1 Ib spaghetti 2 large whole eggs plus1 large egg yolk at room temperature V4 cup grated Parmigiano Reggiano cheese cup grated Pecorino Romano cheese Salt and freshly ground black pepper Preparation: Cut the pancetta or guanciale into small strips. In a non- stickpan, combine the pancetta with the olive 0il and cook slowly until much of the fat is rendered and the meat has browned a little without becoming too crisp, about 15 minutes. Turn the heat off, cover and set aside. Bring a large pot of slightly salty water to a boil and throw the spaghetti in it stirring a couple of times. Mean- while in a bowl mix together the two cheeses. In another bowl, whisk the two whole eggs and the yolk until well blended. Stir half the cheese mixture and some black pep- per into the eggs. Put a large serving bowl in the sink and place a colander into it. Drain the pasta "al dente" into the colander so that its cooking water will warm the serving bowl. Drain the spaghetti and toss it in the pan with the pancetta or guanciale (do not turn the heat on) stirring to evenly coat the pasta with the rendered fat. Reserve and set aside one cup of the pasta cooking water and empty the now warmed serving bowl. Transfer the pasta from the pan to the warmed serving bowl and with a wooden spoon, stir the egg mixture into the pasta to coat evenly. Add the other half of the cheese mixture. The texture should be creamy. If it seems to be too dry, add some of the reserved pasta cooking water. Serve immediately. Buon appetito! Spaghetti aUa Carbonara (serve quattro ) 200 grammi di pancetta o guanciale tagliati a fette alte l/2 cm I cucch/aio di olio extra vergine di oliva 500 g di spaghetti 2 uova grandi intere pifi 1 tuorlo a temperature ambiente 50 grammi di Parrn/gtano Reggiano grattugtato 50 grammi di Pecorino Romano grattugtato Sale grosso per l'acquadeUa pasta Pepe nero macinato PreImragione: taglia la pancetta o il guanciale a listarelle e cuoci a fiamma bassa in una padella antiaderente con l'olio d'oliva fino a quando flgrasso diventera' trasparente e leggermente croccante, circa 15 minuti. Spegni la flamma, copri e tieni da parte. In una pentola capiente, fai bollire dell'acqua, aggiusta di sale e versaci gli spaghetti mescolando un paio di volte. Nel frattempo combina i due tipi di formaggio grattugiato in un recipiente. In un altro recipente sbatti bene le due uova intere ed il tuorlo. Aggiungi alle uova del pepe nero macinato a piacere e met~ del formaggio. Metti nel laveUo una grande ciotola da portata e posizionaci dentro uno scolapasta. Scola la pasta "al dente" nello scolapasta in modo che l'acqua di cottura riscaldi la ciotola. Scola gli spa- ghetti e versali nella padella con la pancetta o il guanciale (a fiamma spenta) mescolando bene in modo che il grasso di cottura ricopra unfformemente la pasta. Svuota la ciotola da portata riservandone un bicchiere di acqua di cottura della pasta. Trasferisci la pasta dalla padella alia ciotola da portata, versaci le uova mescolando bene con un cucchiaio di legno in modo da ricoprire uniformemente la pasta. Aggiungi, mescolando bene, l'altra meta' del formaggio grattugiato. La pasta dovra' avere una consistenza cremosa. Se la pasta sembra troppo asciutta, aggiungi dell'acqua di cottura tenuta da parte. Servi subito. Buon appetito! If you would like to cook with me go to www .speakasyoueat.com.