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...49th birthday (to count Gibbs' way), I can appreciate every single one of her comments about birthdays through the ages [Feb. 8]. Replace the 4 1/2 birthday party memory, however, with the one surprise party I ever had: twelve 12-year-olds hidden in our basement as I came home from the hairdresser, to celebrate my 12th. Gibbs paints so many perfect pictures, from the birth of a child with "no instruction manual, no warranty" to the middle-age years "when we are suspended between twin poles" of the needs of our parents and children. It's comforting to know...
...attack took place, and after three days, the embassy in Pretoria and three consulates reopened. But with South Africa expecting half a million fans for the soccer World Cup this June and July, security officials are understandably jittery. Especially because of the origin of the phone call. It came, TIME was told, from Somalia. (See pictures of South Africa preparing for the World...
...years, when it came to host countries, al-Qaeda seemed to prefer the inaccessible mountains of the Afghanistan-Pakistan border to Somalia's flat, open scrub. The handful of jihadis based in Somalia staged international attacks: in August 1998, they killed 224 people in twin bombings of the U.S. embassies in Nairobi and Dar es Salaam, Tanzania, and in November 2002, 13 people died after a car-bomb attack on an Israeli-owned hotel on Kenya's coast. But they attempted nothing on the scale of Sept. 11. Now there is a fear that their ambitions may be rising...
...recently spent an entire week eating only food that I had shrink-wrapped and cooked in tepid water for an inordinate amount of time: eight hours for a chicken breast, 24 hours for a steak, 36 hours for short ribs that came out rare. Although this culinary method may sound fit for a survival camp, a growing number of foodies are embracing sous vide, French for "under vacuum," as the ideal way to slowly cook meat in its own juices. (Watch TIME's video "Sous Vide: Your Food Takes a Bath...
...America, is a devotee. So are many of the chefs on TV. Sensing the curiosity of home cooks like me, appliance makers are reaching out to both high- and low-end consumers. The very basic SousVideMagic ($159) works in conjunction with a rice cooker. The SousVide Supreme ($450), which came out in November, is a self-contained unit about the size of a microwave. I decided to test-drive the top of the line: an immersion circulator from PolyScience ($1,129), which, unlike its less expensive brethren, ensures precisely heated water throughout the process...