Search results for

The proposal would ban people from carrying concealed guns in churches, public libraries, private businesses and other places. The rule wouldn't apply if business owners post signage saying concealed guns are allowed.

Treasury Secretary Janet Yellen warned lawmakers that unless the debt ceiling is raised soon, the federal government may not have enough money to pay its bills as early as June 1.

Ahead of oral arguments in the Supreme Court over access to mifepristone, more than 150 people shared stories with NPR about how they used the medication — and how it changed their lives.

The Navy is building more on-base childcare centers and launching new programs to help sailors and their families. But advocates and parents say it’s not enough.

Cumin seeds and curry leaves fried in coconut oil. Versatile homemade curry powder. Rich cashews and coconut cream cut with bright lime juice. These are some of the flavors and smells of O Tama Carey’s home cuisine of Sri Lanka, and she’s here to welcome you in. The author of “Lanka Food” and owner of the restaurant “Lankan Filling Station” in Sydney, Australia, O Tama will start by teaching you to make your own curry powder, a unique “white” blend made with untoasted spices. Then, we’ll put that blend to good use in a cashew curry. This isn’t a curry with nuts scattered on as an afterthought: cashews are the star and they make this curry so satisfying that nobody will guess that it’s actually vegan. Then, she’ll make lunu miris, one of Sri Lanka’s most beloved sambols. It’s a complex combination of dried fish flakes, chilies, onion and spices, and once you’ve tried it, you’ll never want to be without this spicy, umami-rich condiment. To round out the meal, we’ll cook up a batch of shockingly delicious simple dhal, a dish that O Tama calls “a thing of beauty and comfort.” Using economical lentils and easy-to-find aromatics, dhal is home food at its very best. You’ll learn to make one that’s anything but dull with the addition of mustard seeds, turmeric and cinnamon. As we cook, you’ll learn about the geographical and historical forces that have shaped the food of Sri Lanka. Follow on social media! Facebook + Instagram

The Navy asked Cabrillo National Monument to pull the plug on two livestreaming webcams last month over security concerns.

Have you entered our 2023 Photo Fundraiser yet?! There's still plenty of time to submit a photo of your picture-perfect pet! Every entry and vote supports the work of San Diego Humane Society and makes a lifesaving difference for animals in need. All photo submissions with five votes or more are guaranteed a spot in our 2023 calendar, and the top winner from each category (Dogs, Cats and Other Pets) will receive awesome prizes, including a month spread in the calendar! Don’t miss out, your pet was made to be a star! Click here to enter!

What’s on the Menu: Table Masa Tetelas Sopes Tostadas Is there a bag of masa harina in your pantry? There should be. Slightly nutty, nutrient-rich and just the subtlest bit sweet, masa harina is good for much more than just tortillas. Jorge Gaviria, founder of Masienda and author of the new cookbook “MASA: Techniques, Recipes, and Reflections on a Timeless Staple” is here to prove it. First, Jorge will talk about the process of nixtamalizing dry field corn, a time- and energy-intensive process that will make you appreciate the ease of pre-ground, high-quality masa harina, which is what we’ll encourage you to use. Jorge will tell you what to look for when buying masa harina, how to store it and—most importantly—how to put it to use for more than only tortillas. First, you’ll learn to make tetelas, which Jorge describes as “a stuffed, sealed triangular envelope that loosely resembles a small crêpe.” Filled with refried beans and topped with crema, queso fresco and salsa, tetelas are satisfying to shape and a delight to eat. Then, we’ll make sopes, a thick masa pancake that doesn’t require a tortilla press to shape. Finally, it’s on to tostadas, a tortilla that is fried or toasted until nice and crispy. You’ll learn about tostada variations from Oaxaca to Jalisco and will get inspiration on what to top your home-cooked tostadas with. You’ll come away from this class so enthusiastic about how to use masa harina that you just might need to buy another bag.

What’s on the Menu: Cashew Curry Lunu Miris (Chili Onion Sauce) Dhal Homemade White Curry Powder Cumin seeds and curry leaves fried in coconut oil. Versatile homemade curry powder. Rich cashews and coconut cream cut with bright lime juice. These are some of the flavors and smells of O Tama Carey’s home cuisine of Sri Lanka, and she’s here to welcome you in. The author of “Lanka Food” and owner of the restaurant “Lankan Filling Station” in Sydney, Australia, O Tama will start by teaching you to make your own curry powder, a unique “white” blend made with untoasted spices. Then, we’ll put that blend to good use in a cashew curry. This isn’t a curry with nuts scattered on as an afterthought: cashews are the star and they make this curry so satisfying that nobody will guess that it’s actually vegan. Then, she’ll make lunu miris, one of Sri Lanka’s most beloved sambols. It’s a complex combination of dried fish flakes, chilies, onion and spices, and once you’ve tried it, you’ll never want to be without this spicy, umami-rich condiment. To round out the meal, we’ll cook up a batch of shockingly delicious simple dhal, a dish that O Tama calls “a thing of beauty and comfort.” Using economical lentils and easy-to-find aromatics, dhal is home food at its very best. You’ll learn to make one that’s anything but dull with the addition of mustard seeds, turmeric and cinnamon. As we cook, you’ll learn about the geographical and historical forces that have shaped the food of Sri Lanka.

A recount has confirmed that Kris Mayes defeated Republican Abraham Hamadeh by 280 votes, one of the closest elections in state history.