ACROSS
1 __-pedi
5 Like many
snowbirds: Abbr.
9 Golden Arches
pork sandwich
14 __ jacket
15 Part of a plot
16 Muse for Millay
17 Ambitious
aspiration
19 Industry bigwig
20 Hotel breakfast
buffet offering
21 “Evita” role
23 River near the
Sphinx
24 Hush-hush govt.
org.
25 “We’re off to a
strong start”
28 Lauren of fashion
30 Mystery man John
31 Uninteresting
33 “Yippee!”
36 Flapper’s
accessory
39 A city council is
part of it
43 Typical “Blue’s
Clues” watcher
44 Davenport
resident
45 Gossip column
twosome
46 Stop
47 Stop
50 Aphrodite or
Venus
55 __ King Cole
58 “Not sure yet”
59 Road cover
60 Sole role in the
play “Tru”
62 Place for short
cuts
64 Word lover who’d
especially enjoy
the four longest
answers in this
puzzle?
66 Pointed remark?
67 Always
68 Persia, today
69 Totally filled
70 Email status
71 What a successful
dieter weighs
DOWN
1 Fruit served in
balls
2 Matter makeup
3 2002 legislation
that protects
whistleblowers,
familiarly
4 Like some
waters: Abbr.
5 Convertible, in
slang
6 Prefix with friendly
7 Song on a CD
8 Indian metropolis
9 Got together
10 Shrink in fear
11 Probability
expression
12 Author Calvino
13 Like fillets
18 Cry out
22 Home of the
Ewoks
26 “I’m impressed!”
27 Hired hood
29 Puzzle solver’s
cry
31 Lunchtime fave
32 John of the U.K.
34 Gardner of the
silver screen
35 Start of a
conclusion
36 Bane
37 Cardinal Ozzie
Smith’s retired
uniform number
38 Spot to check
your balance
40 Lisa who hosts
CNN’s “This Is
Life”
41 Beckett no-show
42 Leading lead-in
46 Friend of Pooh
and Roo
48 Go along with
49 PDQ
50 Leans while
sailing
51 D-Day beach
52 Lot attendant
53 Lowlands
54 Used the car
56 Book with
roads
57 After-school
jobholders
61 One of the Everly
Brothers
63 Actor Beatty
65 High-ranking
off.
By Agnes Davidson and C.C. Burnikel
©2017 Tribune Content Agency, LLC
03/08/17
03/08/17
ANSWER TO PREVIOUS PUZZLE:
RELEASE DATE– Wednesday, March 8, 2017
Los Angeles Times Daily Crossword Puzzle
Edited by Rich Norris and Joyce Nichols Lewis
xwordeditor@aol.com
Classifieds
Call: #734-418-4115
Email: dailydisplay@gmail.com
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Please call 734 769 8555
WINTEK CORP AUCTION
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bid closing date: 21 March 2017, bid
opening date: 22 March 2017. For more
details, go the Reorganization section at
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1 BEDROOM APTS Near N. Campus
Fall 2017‑18 ‑ $900/m + $25/m Utilities
Each unit has one parking space.
909 & 915 Wall St.
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EFF, 1 & 2 Bdrm Apts Fall 2017‑18
Many locations near campus
Rents from $850 (eff) ‑ $1415 (2 bdrm)
Most include Heat and Water
www.cappomanagement.com
734‑996‑1991
STUDENTS: COME JOIN a 75‑
minute focus group discussion about The
Michigan Daily and receive $40 cash. We
currently need more students to round our
our representation in these March groups.
Please contact Lisa Carn at 734‑647‑
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TWO BDRM APT. 325 E Liberty in‑
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734 769 8555 or 734 662 0805
FOR SALE
FOR RENT
HELP WANTED
UNIVERSAL MUSIC
Red curry paste and the
virtues of risk-taking
Let’s
face
it:
Cooking
weeknight
dinners
can
be
pretty bleak. Getting to the
grocery store can be tough,
especially when the closest
ones around are only accessible
by car. This obstacle can make
getting creative with a meal
or
spontaneously
trying
a
new recipe difficult. Not to
mention, who has the time?
However, using a little trick
of mine, it’s possible to
shake up your weekly
routine with minimal
effort. A single novel,
adaptable
pantry
staple
can
easily
transform any dinner,
from
sheet
pan
chicken and veggies
to hearty soups. To
kick a tired dinner up
a notch, I’ve taken to
using red curry paste.
Though
traditional
recipes call for nearly a dozen
ingredients,
beaten
to
a
creamy, vibrant mixture with a
mortar and pestle, the bottled
variety
available
at
most
grocery stores will do just fine
— especially if you’re of limited
means and time in the kitchen
(side note: this is one of the
rare occasions I advocate for
anything storebought).
I
first
stumbled
across
strikingly colored paste, typical
of most Thai curry dishes,
while wandering the enticing,
yet less commonly frequented
food
aisle
containing
rice
noodles, fish sauces, canned
chiles and kosher wines. Try as
I might, I often stray from my
modest, carefully composed
grocery list when presented
with the items in this aisle. I
eagerly peruse the aisle with
vivid
dreams
of
whisking
up authentic local cuisine —
despite my minimal
experience
with
these
ingredients
far
outside
the
realm
of
my
comfort
zone.
Their
potential
captures
my
curiosity,
luring
me
with
the
possibility
of
trying my hand at
a new, invigorating
dish.
Endless
possibilities lay within the
shelves
of
those
aisles
—
anchored by the unfamiliar
packaging and indecipherable
lettering of foods far more
exotic from the bland dishes
I’ve grown accustomed to (and
tired of).
Though I often marvel at
these ingredients, and all the
exciting
new
possibilities
they hold, I often succumb
to the overwhelming feeling
of ineptitude in the face of
learning to incorporate them
into my standard fare. Feeling
bold one day, I purchased the
red curry paste. I had neither
a recipe in mind, nor any idea
how to use it in a dish, driven
by an inkling that my bet
would pay off. It’s remained a
staple in my fridge ever since.
Given my unfamiliarity with
methods of incorporating the
spice into traditional curry
dishes, I opted for a more
improvised use. After mixing
with
shallots
and
garlic
sizzling in vegetable oil until
soft and fragrant, I add a can of
coconut milk for a sweet, rich
flavor and silky consistency.
Once simmering, you can add
any variety of vegetables — I
used spinach, thinly sliced bell
peppers, chickpeas and roasted
sweet
potato
or
eggplant
(note: the sweet potato can
be cooked until tender in the
sauce, or roasted in the oven
until just crisp for a sweeter,
deeper flavor). The wilted
greens add a nutty flavor that
complements the sweetness of
the coconut milk and heat of
the curry, and the chickpeas
and bell peppers can be cooked
until just beginning to lose
their crunch. This allows them
to maintain their texture while
adding a satisfying variety
to consistency of the stewed
ingredients. A pinch of salt
and pepper can be added,
but definitely isn’t needed
— the curry paste packs its
own unique flavor. I also had
some
cumin,
paprika
and
cinnamon on hand, and threw
a few dashes of those in as
well for a sweeter, smokier
flavor. As versatile a dish as
the ingredient that serves as
its foundation, it can be eaten
plain or over a bowl of rice (or
any grain of your choosing). If
you have a protein like chicken,
shrimp or tofu on hand, I would
recommend adding it as well
by cooking in the pan before
adding the shallots and garlic,
and seasoning lightly with salt
and pepper, then adding the
remaining ingredients in.
An ingredient that once
seemed so daunting became
one of my pantry staples.
The paste is not only a handy
tool to amplify any meal,
but incredibly easy to use
— even for kitchen novices.
A
little
adventurousness
can certainly go a long way.
I’ve experimented with the
paste, rubbing it on acorn and
butternut squash and roasting
until tender and caramelized.
The blend of spices pairs well
with almost any vegetable,
grain dish or soup and has a
nice added kick of heat that is
balanced by the slight acidic
bite of lemongrass and kaffir
lime.
Sometimes, the unexpected
harmony between the surprise
of an uncommon ingredient
and the comfort an adaptable
dish is all it takes to alter a dull
routine.
SHIR
AVINADAV
FOOD COLUMN
PIXELBAY
ARE YOU
INTERESTED IN
WRITING FOR
ARTS?
Email
arts@michigandaily.com
for an application.
Questions/concerns?
Don’t hesitate to reach
out.
After a long, dark winter,
Lorde is back. The first sin-
gle off her highly anticipated
sophomore album, Melodra-
ma, “Green Light”
takes the power-
house
songwrit-
ing that solidified
Lorde’s status as a
modern pop diva
into sonically new
directions.
The quick, pulsing beats are
familiar to the pop genre, but
foreign to the singer, who came
closest to a dance song with
“Tennis Court.” It seems one
DJ’s trash is Jack Antonoff’s
treasure. Antonoff, who is
credited as both a writer and
producer, brings a dark dance-
pop sound similar to “I Don’t
Wanna Live Forever,” his last
production credit. Both songs
live in a dreamy, smoke filled
club. “Green Light,” however,
employs more of the bursting
choruses and hand-clapping
sounds of Antonoff’s “We Are
Young” days.
Lorde’s moody, mysterious
lyrics are still the crux of her
power. The song refuses to be
pinned down, building a mys-
tery deeper that its titular,
Gatsby-esque green light. At
once, she paints a starkly real
portrait of modern woman-
hood, opening the track with
the line: “I do my makeup in
somebody else’s
car,” and spins
a beautiful web
of half-finished
metaphors,
bleeding
talk
of great white
sharks (her teeth obsession is
back in full force on this track)
into lost love and dance floor
memories. She collages sharp
scenes into a tangled plot.
Much like “Ribs” or “400 Lux”
from Pure Heroine, the song’s
melancholy
isn’t
instantly
apparent, only showing itself
on the fifth or sixth listen.
Fortunately, Lorde knows
we’ve
already
listened
(at
least) 100 times. This is the
moment we’ve all been waiting
for, all of us who know exactly
where we were when someone
first showed us “Royals,” dur-
ing its shot to fame in the sum-
mer of 2013. If “Green Light”
is any indication of what we
can expect from Melodrama,
Lorde is growing into her role
as the pop diva for the Tumblr
generation, refining her sound,
harnessing her ineffable voice.
MADELEINE GAUDIN
Senior Arts Editor
Lorde’s ‘Green Light’ is
symbolic of her prowess
“Green Light”
Lorde
Universal Music
If “Green Light”
is any indication
of what we can
expect from
Melodrama,
Lorde is growing
into her role as
the pop diva
for the Tumblr
generation
SINGLE REVIEW
6A — Wednesday, March 8, 2017
Arts
The Michigan Daily — michigandaily.com