DOMA is unconstitutional
— SCOTUSblog (@SCOTUSblog) June 26, 2013
The federal government cannot disparage marriages recognized by the states, says the Court.
— SCOTUSblog (@SCOTUSblog) June 26, 2013
Wednesday, June 26, 2013
A good day for equality in America!
Son punches Dad after argument on how to correctly make Kool-Aid
Crosley's father, 48-year-old Greg Crosley,told cops that his 22-year-old son was making Kool-Aid Wednesday and was "doing it wrong," according to a police report obtained by The Smoking Gun. Crosley said he then tried to give his son some helpful tips.
Brandon Crosley allegedly didn't take kindly to his father's advice, and responded by punching his dad in the head two or three times before fleeing their shared apartment.
The report notes that Greg Crosley has a permanent disability and uses a cane to walk.
Brandon Crosley was charged with abusing an elderly person, according to the Brevard County Sheriff's Office.
Source: Huffington Post
Tomato Salad with Cheese Crisps
4 thick slices Italian bread, cut into cubes
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 tablespoon dijon mustard
1 tablespoon fresh lemon juice
2 tablespoons white wine vinegar
2 pounds mixed heirloom tomatoes, cut into chunks
1 bunch scallions, sliced
2 tablespoons chopped fresh dill
3/4 cup grated Gruyere cheese
1 tablespoon all-purpose flour
Whisk the mustard, lemon juice and vinegar in a large bowl and season with salt and pepper. Slowly whisk in the remaining 2 tablespoons olive oil. Add the tomatoes, scallions and dill and season with salt and pepper. Add the bread cubes and toss to coat. Set aside while you make the crisps.
Toss the cheese with the flour and pepper to taste in a bowl. Arrange the mixture in 4 mounds on the baking sheet and flatten slightly. Bake until golden, about 10 minutes. Cool slightly, then remove with a spatula to a rack and let cool. Serve with the tomato salad.
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 tablespoon dijon mustard
1 tablespoon fresh lemon juice
2 tablespoons white wine vinegar
2 pounds mixed heirloom tomatoes, cut into chunks
1 bunch scallions, sliced
2 tablespoons chopped fresh dill
3/4 cup grated Gruyere cheese
1 tablespoon all-purpose flour
Directions
Preheat the oven to 400 degrees F. Toss the bread with 2 tablespoons olive oil on a baking sheet and season with salt and pepper. Bake until golden, about 8 minutes. Let cool slightly.
Whisk the mustard, lemon juice and vinegar in a large bowl and season with salt and pepper. Slowly whisk in the remaining 2 tablespoons olive oil. Add the tomatoes, scallions and dill and season with salt and pepper. Add the bread cubes and toss to coat. Set aside while you make the crisps.
Toss the cheese with the flour and pepper to taste in a bowl. Arrange the mixture in 4 mounds on the baking sheet and flatten slightly. Bake until golden, about 10 minutes. Cool slightly, then remove with a spatula to a rack and let cool. Serve with the tomato salad.
Source: Food Network Magazine
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