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Suns of California When former Cal and current NBA star Jason Kidd broke an ankle late in the season, the Phoenix Suns called upon former Cal and Phoenix star Kevin Johnson to step out of retirement and into Kidd’s shoes. At playoff time, the two former Cal stars were shining together in the Suns’ backcourt. Sign of the Times The 9th Gravitational Program, a bookstore on Telegraph Avenue, between Blake and Parker, doesn’t like virtual books, even though its stock is primarily science fiction. CAA Panisse In response to being named Alumna of the Year for 1999, Chez Panisse’s Alice Waters whipped up a meal—or at least the recipe—for the CAA’s banquet honoring her, held in San Francisco in March. For those unable to share duck legs with her there, here’s how to do it at home: Braised Duck Legs 6 duck legs (drumsticks and thighs, attached) Salt and pepper 1 tablespoon olive oil 1 medium yellow onion, cut into 1/2-inch dice 2 medium carrots, peeled and cut into 1/2-inch dice 1 bay leaf 2 thyme branches 2 garlic cloves, sliced 1 cup white wine 11/2 cups hot Basic Chicken Stock Optional: 1/2 teaspoon potato starch Trim the duck legs of excess fat and season with salt and pepper. Cover and refrigerate for several hours or overnight. Preheat the oven to 450° F. Put 1 teaspoon of duck fat in a cast-iron skillet over medium heat. Add the diced onion and carrots and sauté for 5 minutes, until lightly browned. Spread the cooked vegetables in the bottom of a deep earthenware baking dish and add the bay, thyme, garlic, and white wine. Arrange the duck legs on top in one layer, skin side down. Add hot chicken stock to nearly cover them. Seal tightly with foil and bake for 15 to 20 minutes, until the stock begins to simmer gently. Turn the oven down to 350°F and continue to cook, covered, 45 minutes longer. Remove the foil, turn the legs skin side up, and cook uncovered for 15 minutes, until the skin is crisp and golden. To check the meat for doneness, probe with a small knife. If it offers no resistance and separates easily from the bone, it is done. Carefully remove the legs from the baking dish. Pour the braising juices and vegetables into a saucepan and skim off the fat. Over medium heat, reduce the sauce to taste, thickening it slightly, if you wish, with 1/2 teaspoon potato starch dissolved in 1 tablespoon water. Just before serving, reheat the duck legs in the sauce for 5 to 6 minutes. Deconstructive criticism It’s been said that the only good thing about having an office in Barrows is that you don’t have to look at it. City planning professor David Dowall likens Evans to an obnoxious drunk at a party. “Everybody wants him to leave, but nobody knows how to show him the door.” Since the campus is talking about a New Century Plan (see page 22), we’d like to offer a bit of advice: Tear down Evans and Barrows! Boys and Girls are Different Sophomore English major Brooke Berry appeared last fall in Playboy’s “Girls of the Pac-10” feature; this May, she was Playmate of the Month. “Some people at Cal reacted kind of weird,” she told the Daily Cal. “Some of the girls were mean to me, but the guys were really nice.” |
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