October 29, 2012 |
Halloween is my favorite time of year. And I love to be scared. Over the years, I've been through my fair share of theme park mazes, independent haunted attractions and backyard spookfests. I even dress up every Halloween as a chainsaw-wielding maniac in a hockey mask and scare the neighborhood kids at the haunted house on our block. So I like to think I've seen it all - from the mundane to the extreme. But I've never experienced anything like McKamey Manor . > Photos: Inside the McKamey Manor backyard haunt in San Diego On Friday night I went through the backyard haunt tucked behind the three-bedroom, brick-and-stucco home of Russ and Carol McKamey in an otherwise ordinary San Diego subdivision near Poway.
March 30, 2013
Perfection is the goal here How do you cook a perfect hard-boiled egg? It's really simple. Arrange the eggs in a single layer in a saucepan or deep skillet. Add just enough tap water to cover. Bring to a boil and cook one minute. Remove from the heat and let them stand at least 15 minutes. Because the water begins to cool as soon as the heat is turned off, the eggs never overcook the way they can if you leave them at a steady simmer. You get eggs with whites that are firm but not rubbery and yolks that are bright orange and moist.
July 4, 2010 |
I'm standing on a slice of paradise in Crete. The sun is burning down out of a blue sky, the sandy beach beneath my feet is stretching to crystal-clear sea, but terror is numbing my senses. Kayak instructor Russ is explaining that we're going to capsize our lightweight Rainbow Lasers, then unsnap the spray skirt holding us in, and eject from the submerged cockpit in a forward rolling somersault. "I didn't join this trip to become James Bond," says Jim, who's busy squeezing what he calls his "good-living gut" into a canary yellow lifejacket.
CALIFORNIA | LOCAL
February 16, 1986
Jan. 28 brought back some old and unhappy memories--the Kennedy assassination and the jet crash in San Diego. I remember the shock and aftershocks. At work my thoughts turned to 10-year-old Russ and 8-year-old Megan, our kids. They both had talked about how neat it was that a teacher would be on the Challenger and would actually televise lessons from space. I thought about the shuttle and how that shape had become so familiar to children in models, toys, cutout books, etc. It has fashioned a connection between now and the future for us and our kids.
May 12, 1986 |
The night before had been unseasonably cold for late April, with a low near 20, but now the campus was basking in sunshine. Shirtless joggers bounded past pale co-eds stretched out on blankets, and leafless trees seemed to sprout green buds in a matter of hours, as in time-lapse photography. In a dark and cramped basement room in venerable Sorin Hall, a restless freshman football player slipped on a pair of shorts and boat shoes.
January 31, 2007 |
THANKS to the popularity of fried calamari, almost everyone has eaten squid, even if very few people have cooked it. Really, there's not that much to it. The most important thing you have to know is that squid is almost pure muscle, with little fat. That means it cooks very quickly and overcooks almost as fast. If you've ever had calamari with the texture of rubber bands, it was because someone wasn't paying attention and let it cook a minute or two too long.