What Republican Filth Want: Women To Die After Being Forced To Carry Inviable Fetuses

After more than a month of delays, El Salvador’s Supreme Court ruled on Wednesday to deny a critically ill woman a lifesaving abortion. The 22-year-old woman, identified only as Beatriz, is 26 weeks pregnant with a nonviable, anencephalic fetus; her doctors have warned that, due to severe health complications related to Beatriz’s lupus, cardiovascular disease and kidney functioning, she may not survive the pregnancy.

Mentoring Writers

It is really amazing how much separates really good writers from the mediocre.

Receiving excellent tightly-written and -reasoned work product from my trainees is one of the best parts of my job. And receiving the more typical mediocre sloppy crap is so painful and brain-deadening.

Aggregated RSS Feeds Of Medieval Times

Today we constantly switch from one text to another: news, blogs, email, workplace documents and more. But a new book by an MIT professor reveals that this is not a new practice: In the 14th century, for instance, many people maintained eclectic reading habits, consuming diverse texts in daily life.

Consider Andrew Horn, the chamberlain for the city of London in the 1320s — meaning he was essentially the lawyer representing London’s interests in court against the king, who was Edward II for most of that time. The bound manuscripts in Horn’s possession, handed down to the city and preserved today, reveal a rich mixture of shorter texts: legal treatises, French-language poetry, descriptions of London and more.

Perusing such diverse texts, within bound volumes, was all in a day’s reading for a well-educated person, asserts Arthur Bahr, a professor of literature at MIT. Now in his book “Fragments and Assemblages,” published by the University of Chicago Press, Bahr says we must reconstruct how medieval people compiled these bound volumes in order to best grasp how they thought and wrote.

Rigatoni With Mushrooms, Tomatoes, And Goat Cheese

half pound rigatoni
one large can crushed tomatoes (use only about 2/3 of the can)
half a medium white onion
one package sliced white mushrooms
chopped tarragon
dried oregano
ground black pepper
red pepper flakes
half cup dry white wine
olive oil
three ounces goat cheese
grated reggiano parmigiano


Sautee the onions with oregano, black pepper, and red pepper until turning translucent.


Sautee the mushrooms until they are fully shrunken down.


Deglaze with the white wine, adding some tarragon.


Add the crushed tomatoes, and simmer uncovered on low for about thirty or forty minutes, stirring occasionally.


Sauce is done (and out of focus)!


When the rigs are very molto al dente after boiling in salted water, add about a half cup of pasta water to the sauce, throw in the drained rigs, and finish on medium high for a minute or two.


Turn off the heat, throw in the goat cheese, and stir well to incorporate.


Plate, sprinkle, grate, and eat!!