This is a piece you might have missed from yesterday's Los Angeles Times: David Pierson, reporting from Beijing, tells us that 45 percent of luxury handbag buyers in China are men. That's a $1.2 billion industry. In the U.S., that figure is a measly 7 percent.
The story has a full explanation of how this came to be, so click on over. But here's a passage that gives you a picture of the whole Prada-toting men phenomenon:
Delorice Bragg and Freda Hatfield were told by a federal judge this week that they cannot hold federal mine safety officials responsible for the deaths of their husbands five years ago in a fire at Massey Energy's Aracoma Alma mine in West Virginia.
That's despite an internal review that found federal mine inspectors and supervisors culpable in the fire.
Antioxidant-rich cacao nibs, dubbed a Mayan super food, are roasted cacao beans that are separated from their husks and broken into tiny pieces. They are intensely aromatic with hints of chocolate, nuts and red wine and are ideal for creating bold rubs for meats such as lamb chops, chicken breasts and pork or beef tenderloin. They can be found at chocolatiers, specialty organic markets and online.
Made with sharp cumin, tangy apple cider vinegar, rich dark chocolate and sweet stewed tomatoes, this is a seductive cousin of traditional ketchup-based barbecue sauce. It's lovely on all types of meat, including pork spareribs, beef tenderloin and lamb chops.
Makes 4 servings
Chocolate Barbecue Sauce
1 tablespoon unsalted butter
3 garlic cloves, minced
1/2 teaspoon chopped, dried onion
1 cup tomato sauce or 1 cup stewed tomatoes, drained and pureed until slightly thickened