Patrick McGuigan

Feb 3, 2024 | newsbreak.com | Patrick McGuigan

At the same time the Biden Administration is working to erode the role of natural gas in America’s transition to the energy future, powerful Republicans in Washington, D.C. are maneuvering to put in place financial framework to finance alarmist climate research at “hubs” scattered around Oklahoma.From his influential perch as chairman of the Science, Space & Technology committee, U.S. Representative Frank Lucas of Oklahoma, as outlined in past reporting and commentaries here, is establishing...

Jan 2, 2024 | tulsatoday.com | Patrick McGuigan

As I return to the pre-Pandemic custom of developing an annual listing of Top Ten Stories, a couple of introductory notes: This year’s list is entirely my own. I wouldn’t want anyone to take the blame for my reflections. I am both a commentator – leaning conservative – and a news reporter who seeks not “objectivity” – a polite fiction – but fairness in news stories, and clarity and issue engagement (not avoidance) in commentaries.

Dec 19, 2023 | cluboenologique.com | Louella Berryman |Ashleigh Arnott |Patrick McGuigan

From sports to Hollywood blockbusters, everyone loves a good comeback. So it’s quite possible that someone somewhere is already working on a script based on the renaissance of Grenache in Australia. Certainly, there would be no shortage of potential writers. A Grenache Masterclass at London’s 67 Pall Mall in October, comparing some of Australia’s finest Grenache wines with examples from around the world, demonstrated why people are getting so excited about the grape’s potential Down Under.

Dec 18, 2023 | cluboenologique.com | Louella Berryman |Ashleigh Arnott |Russell Norman |Patrick McGuigan

Close your eyes and think of an Italian cheese. Chances are you’re now picturing a ball of mozzarella or a lump of Parmesan in your mind’s eye. These two cheeses have dominated Italian exports to the UK for decades, along with a small supporting cast of familiar names, such as Gorgonzola and Taleggio. But something else is fermenting in the world of formaggi italiani, and it’s not just the milk.

Dec 13, 2023 | theguardian.com | Mathew Carver |Patrick McGuigan

Candied peanutsPrep 5 minCook 12 minCool 10 minMakes Enough for 3-4 cheeseboards 125g blanched peanuts 15g butter, melted4 tsp icing sugar2 tsp honey ½ tsp mixed spice10g granulated brown sugarHeat the oven to 180C (160C fan)/350F/gas 4, and line a baking tray with nonstick paper. In a large bowl, mix the peanuts, butter, icing sugar, honey and mixed spice. Spread the mix evenly on the lined tray and bake for about 12 minutes, stirring once halfway, until the peanuts have a golden coating.