Futures touched $13.271 today, the highest since $14.385 on Dec. 22, 2005, after Hurricane Katrina, and have gained 77 percent this year.

http://www.bloomberg.com/apps/news?pid=20602099&sid=af74YBgS5L2Y&refer=energy

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It doesn’t take much to change oil prices, either up or down.

Crude Dips on Rising Supply - TheStreet.com.

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Rice wasn’t introduced as a Louisiana staple until after the Civil War. Today it is an integral part of New Orleans cuisine. My Mother tells a story of a distant cousin that married a man from south Louisiana and was soon divorced because she couldn’t properly prepare a pan of rice. While I don’t know if the story is true, I do know that rice is an important addition to almost every south Louisiana dish.

Most rice grown in the United States is the long grain white variety. The kind used by many New Orleans cooks is long grain white rice that is regular milled. This means the milling process has removed hulls, germ and outer bran layer producing distinct and fluffy grains when properly cooked. For those of you contemplating marriage to someone from New Orleans, here are simple instructions for preparing perfect rice every time.

Do not wash the rice before cooking or rinse it after cooking. Doing so will only wash away nutrients on the grains. Many cooks in New Orleans always use the same brand of rice. This is because the most important step in cooking perfect rice is using the correct amount of water and this may vary slightly from miller to miller. Too much water makes the cooked rice soggy and too little water leaves it dry. As a rule of thumb, use 2 1/4 cups of water for every cup of long grain rice. One cup of rice serves about four people.

The volume of rice triples in size so it is important to use a pan that is large enough to accommodate the desired final amount. Bring water to a boil on the stove top then stir in the rice, salt (about ½ teaspoon per cup of rice) and butter (about 2 teaspoons per cup of rice). Cover tightly and simmer for twenty minutes. Finally, remove the pan from the heat and uncover until the rice soaks up the remaining water. This usually takes about five minutes.

Once you cover the rice, don’t open the lid until you are ready to take it off the heat. Peeking is a definite no no. Doing so lets the steam escape and lowers the temperature. Don’t stir the rice after it comes to a boil. If you stir it, you’re going to have gummy rice - also a no no. Finally, don’t let the rice stay in the pan that you cooked it in for more than five to ten minutes. Doing so will cause the grains to pack. Got all that? If you do, your marriage is safe. Well, at least from the rice cooking aspect.

http://www.EricWilder.com

George Bush has this one exactly right.

Bush to Congress: Embrace energy exploration now: Financial News - Yahoo! Finance.

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