Journalists share how to deal with online harassment

13 May

Online News Association sponsored a conversation about online harassment Wednesday night in New York. Slate staff writer Amanda Hess, Essence Magazine contributing writer Zerlina Maxwell, New Republic senior editor Jamil Smith and Fast Company writer Sarah Kessler shared their experiences and advice on dealing with and addressing harassment.

Hampton Roads fans celebrate Free Comic Book Day

2 May

Fans throughout the Hampton Roads area, some dressed as their favorite comic book characters, shared scenes from Free Comic Book Day, as well as the free and purchased books they acquired, on social media Saturday. Free Comic Book Day has become a tradition, celebrated the first Saturday of May since 2002.

Free Comic Book Day at 9:30am! #FCBD #FreeComicBookDay #TrilogyComics #VirginiaBeach

A photo posted by Rambles Of A Black Nerd (@nerdrambles) on

Free #comic book day, today! #cbldf #geek #highholidays

A photo posted by @sunniegreen on

Happy Free Comic Book Day!

A photo posted by dana. (@polishedclawsup) on

Free Comic Book Day!

A photo posted by Terence Wiggins (@godspeedyoublacknerd) on

Free Comic Book Day Haul @curiosity_killed_this_cat

A photo posted by Carl Tarkenton (@scarlsharkenton) on

Good showing today at @localheroescomics for #fcbd #nofilter #comics #Norfolk

A photo posted by vapianist (@vapianist) on

Moving adventures: Strawberry margarita pie

2 May

This is one of my favorite pies, but I cheated more than usual this time, using stuff I had moved from St. Louis. Yes, I had all of this with me.

Strawberry Margarita Pie

1 package graham crackers, crushed
5 teaspoons butter, melted

1 pound frozen strawberries
1/4 cup lime juice
1 can (14 oz.) sweetened condensed milk
2 tablespoons tequila
2 tablespoons triple sec
1 container whipped topping

Crush the graham crackers. Mashing them with the bottom of the condensed milk can works pretty well. Combine with the melted butter, and press into the bottom of an 8×8 pan. Refrigerate.

Purée the frozen strawberries and lime juice. Add the condensed milk and booze until the mixture is smooth. Fold in the whipped topping. Pour over the pie crust and refrigerate uncovered for about four hours.

I’ve been known to add an extra tablespoon of tequila and triple sec. Because why not.

Moving adventures: No-bake peach crisp

25 Apr

Moving really is not fun. Moving when you don’t have a place lined up to move in to is less fun. So while I look for that place to move into, 98 percent of everything I own is in storage and I’m camped out at a hotel. (On the plus side: Maid service! Cable! Free wi-fi!)

Complicating this move: I had a freezer full of fruit, veggies and meat. After giving away some of it and borrowing freezer space from a friend in St. Louis, I still ended up with three coolers of fruit, veggies and meat for my trip to Norfolk, Va. All of that (thankfully) fit in the freezer of a standard refrigerator. On the plus side, this cuts down on the grocery and restaurant bills. On the down side, there are only so many days one wants to thaw and eat peaches or green beans. The hotel room has a cooktop; let the experiments begin.

Up first: Let’s use up some of those peaches, and other things I brought with me.

No-Bake Peach Crisp

2 tablespoons butter
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons whiskey
3/4 cup oatmeal

Note: If using fresh peaches, peel and slice three or four of them. I had previously sliced and froze peaches in quart bags; I used almost two of those bags. (I’d eaten a few peaches the night before from one of them.) Also: Every recipe is better with a bit of booze. Leave it out if you must.

Melt the butter in a saucepan or skillet over low heat. (A skillet will help give this more of a “crisp” finish. I only had a saucepan handy.) Add the sugar and spices. Add the peaches and whiskey, stirring frequently until the peaches are soft (not a problem if they’ve been frozen) and coated. (If using frozen peaches, let the peaches simmer for a bit and and the syrup will thicken.) Remove from heat and add the oatmeal. Serve with a little vanilla ice cream or whipped cream.

My stories: Week ending April 4

9 Apr

Sometimes I write things for St. Louis Public Radio. Here’s what I wrote this week.

That’s the end of my tenure at St. Louis Public Radio. It’s been fun.


I’m moving to Norfolk, Va., where I’ll be the digital news editor at the Virginian-Pilot.

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