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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1 BEDROOM APTS Near N. Campus
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Rents from $850 (eff) ‑ $1415 (2 bdrm)
Most include Heat and Water
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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

