Hemmings Motor News rightly bills itself as “The Bible of the Old Car Hobby”.  If I had crazy money, I’d be buying old cars faster than Jay Leno. But this thing made me gasp – imagine travelling the highways and byways of America in a 1955 Flxible:

A description after the jump.

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And the Bush body count continues to rise ….

… that a large company, say an oil or coal company, would lie about the chance for a disaster or have no regard for their employees’ safety.

By CAIN BURDEAU and HOLBROOK MOHR
Associated Press Writers

MOUTH OF THE MISSISSIPPI RIVER (AP) – British Petroleum once downplayed the possibility of a catastrophic accident at an offshore rig that exploded, causing the worst U.S. oil spill in decades along the Gulf Coast and endangering shoreline habitat.

In its 2009 exploration plan and environmental impact analysis for the well, BP suggested it was unlikely, or virtually impossible, for an accident to occur that would lead to a giant crude oil spill and serious damage to beaches, fish and mammals.

Document: BP Didn’t Plan for Major Oil Spill [WTOP]

So the whole thing turned out delicious:

Turned it into a delicious mess:
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Making half the recipe using cod – this is not the precise recipe in Mastering the Art of French Cooking, Vol. 1, but it is almost verbatim. I added a bit about meat glaze at the end – this is from the book.

Thon à la Provençale

3 pounds fresh tuna or swordfish steaks about ¾-inch thick
1 teaspoon salt
2 tablespoons lemon juice
1/2 cup olive oil, divided
1/8 teaspoon pepper
1 cup onions, peeled and minced
3 pounds fresh tomatoes, peeled, seeded and chopped
2 cloves garlic, peeled and minced
1/2 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup dry white wine or 2/3 cup dry vermouth
1 to 2 tablespoons tomato paste
1 tablespoon flour
1 tablespoon butter, softened
3 tablespoons chopped parsley
Remove skin from the fish, and cut into serving-size portions. Whisk together the salt, lemon juice, 6 tablespoons olive oil and 1/8 teaspoon pepper. Arrange the fish in a large dish in one layer, pour marinade over the fish and marinate 1½ to 2 hours, turning occasionally. Drain the fish, and dry thoroughly on paper towels. Discard the marinade.

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BP America’s vice president of Gulf of Mexico exploration, David Rainey (November 19, 2009):

Drill baby drill!

[via]

Got this today – think I’ll do a quenelle this weekend … but we’ll see.