The VP didn't wear a mask during his visit to the Mayo Clinic, saying he wanted to 'look them in the eye and say thank you.'
“There is literally no excuse for this,” thePence, however, said he’s tested frequently for the novel“Since I don’t have the coronavirus, I thought it’d be a good opportunity for me to be here, to be able to speak to these researchers these incredible health care personnel and look them in the eye and say thank you,” Pence said.“What about the fact that it is their policy?” he asked.
Lemon said the head of the White House task force on coronavirus should know that. Then, he broke out a mask of his own to mock Pence’s explanation about being able to “look them in the eye” at the clinic. “You see this mask, right? Can you see my eyes?” he asked. “It’s not an eye mask we’re talking about. This is ridiculous.”
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Broiled Lemon-Honey Arctic Char with Citrus Sauce Recipe on Food52If you’ve made any sort of New Year’s resolutions regarding food and health, chances are (unless you’re a vegetarian or hate seafood) fish has worked its way into your meal planning. Dinners that include lean protein, low-but-good fat, and minimal carbs may be a priority. Broiled Lemon-Honey Arctic Char with Citrus Sauce fits the bill. However, it’s for none of these reasons I suggest you make this. Why you should, coming from someone who could not tell you what it means to be Whole30 compliant (until just now, that is, when I Googled it) is this: First and foremost, it’s delicious. Second, it’s easy and demands about 15 minutes of active time. Third, it requires a handful of ingredients, most of which you have on hand—there’s a crate of orange sitting on your countertop, right? And last but not least, it tastes fresh and bright, just what we need the most this time of year. Here’s the gist: Broil fish and top with citrus sauce. The latter’s a long-time favorite of mine from Sally Schneider’s A New Way to Cook. Sally describes it as an “all-purpose sauce for fish.” It’s essentially segments of oranges and lemon, their juice, olive oil, and salt. It tastes like a not-so-sharp vinaigrette, and it’s not emulsified. I add minced chives for color. In the past I’ve served this sauce with whole grilled snapper or roasted striped bass fillets, but most recently I’ve been spooning it over broiled arctic char. Arctic char, if you are unfamiliar, looks similar to salmon in hue, but genetically is closer to trout. This is most apparent in arctic char’s thickness, which rarely measures greater than three-quarters of an inch. It tastes mild but there’s an appealing richness in its texture. When marinated briefly with a tablespoon each of citrus juice (stolen from the aforementioned sauce), olive oil, and honey, its flesh caramelizes under the broiler, creating visually appealing spots of charred char (ha!). Fillets will cook in no more than 5 minutes, at which point they’re r
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