| Why all this is a recipe for another Futurist revolution
The starter makes it clear that this will be no ordinary meal. Expect to be served an olive, a quartered fennel bulb and a kumquat, while the fingers of your free hand stroke morsels of velvet, silk and sandpaper. At the same time the scent of carnations will be sprayed into the room and your ears will be assailed by "wild jazz", Wagner and aeroplane noise.
Diners will be able to sample this "Aerofood" and five other courses for one night only at the British Library this March, in a banquet staged in homage to a forgotten gastronomic cult: The Futurist Cookbook.
The cookbook was published in 1932 by Filippo Tommasso Marinetti, a poet, novelist, critic and early Fascist who once fought a duel with a critic.
It outraged conservative Italians by suggesting a ban on pasta and was derided as the work of a group of attention-seeking, prankster artists.
Super Tuesday Special on FOX on Super Bowl Sunday
FOX News' Shepard Smith will headline FOX Super Sunday, a three-hour event on FOX Broadcasting beginning at 9:00 am ET on Super Bowl Sunday, February 3. The special will kick off with a one-hour edition of FOX News Sunday with Chris Wallace, followed by a two-hour block of political and sports coverage with Smith live from Glendale, Ariz. just two days before the 22 state primary contest on Super Tuesday. In making the announcement, Marty Ryan, Executive Producer of Political Programming, FOX News, said, "We are thrilled to be providing unprecedented political coverage on Super Bowl Sunday during one of the most highly anticipated election seasons in recent history. Drawing from the best resources on national and local platforms, FOX will bring together America's two greatest passions – politics and football." Following a special edition of FOX News Sunday, Smith will be joined at 10:00 am ET by co-hosts Bill Hemmer and Megyn Kelly who will be live from election studio headquarters in New York.
Praise the laird
ONE of my first jobs was in the kitchens of a large hotel in the Highlands. I started there in the middle of January 1986 – and it was a baptism of fire. The pastry chef failed to turn up on my first day (there were black mutterings from the rest of the staff about hangovers). So there I was, just 17 and away from home for the very first time, quaking in my boots when I heard the chef say, "Right, it's pastry for you, then, Jacqueline."The hotel was due to host a Burns Supper – a banquet, more like – for 800 guests three days later, and so I was pitched right in at the deep end. It's sink or swim in these situations, and thankfully I managed to keep my head above water.One of the dishes I had to prepare was Tipsy Laird, the recipe for which is given below. I very quickly had to master the art of getting this creamy, gooey pudding into a glass without smearing it all down the sides, and how to pipe chocolate into thousands of little thistle moulds to decorate each dessert.
Playground by day . . . battleground by night
The Evening Times asked Glasgow City Council about the possible safety issues of young children roaming streets alone, as shown in our pictures. A social services spokesman said any concerns reported to the authority, regardless of the nationality of a child, would be investigated. We watched as children - the eldest looked no more than five - ran in and out of shops for 30 minutes and in front of cars in Allison Street, forcing drivers to make emergency stops. A passing woman who spoke to the children was from the Czech Republic. When asked if she knew where the children's parents were, she pointed to a tenement 50 yards away. Ariasta Ali, 49, who runs a shop on Langside Road, said: "There is no-one to look after these children. They come in the shop, picking things up.
Sneak cauliflower in kids' mac and cheese
Place cauliflower in microwave-safe bowl. Add 1/4 cup water and cover. Microwave on high power 5 to 7 minutes or until cauliflower is very tender. Carefully drain any liquid from cauliflower and place cauliflower in food processor. Add water a tablespoon at a time and pulse until mixture is smooth; set aside. (Cauliflower purée should be completely smooth.) .
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