ANDERSON, Ind. (AP) — A star of the MTV reality show “Teen Mom” has been ordered to jail in central Indiana for violating her probation on felony domestic battery charges.
Court records show that probation revocation was sought for Amber Portwood of Anderson after she was accused of battery and public intoxication in connection with a fight in November. She is also accused of not obtaining her GED or completing anger management classes as required.
Madison Circuit Court Judge David Happe tells The Herald Bulletin (http://bit.ly/uHDF1a ) that Portwood was arrested Monday. The judge ordered her jailed until a Jan. 13 hearing.
Police investigated the then-20-year-old Portwood after a 2010 episode showed her hitting the then-24-year-old father of her daughter with the child present.
A message seeking comment was left for her attorney, Robert Schembs.
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On The Fridge
The Washington Post May 11, 2005 Peanut Noodles 4 to 6 servings This rich, slightly sweet peanut sauce works almost as well on plain pasta as it does in its traditional incarnation using egg or rice noodles.
You can toss raw, julienne carrots and bell peppers or steamed snow peas and broccoli with the noodles and peanut sauce. Leftover sauce can be refrigerated and served with cooked rice and raw or cooked vegetables.
Adapted from “Eat This Book: Cooking With Global Fresh Flavors,” by Tyler Florence (Clarkson Potter, $32.50):
1 pound spaghetti or Chinese egg noodles 2 tablespoons peanut oil 2 scallions, thinly sliced on the diagonal, plus more for garnish 1-inch piece fresh ginger, minced 3 cloves garlic, minced About 1 teaspoon Asian chili paste or to taste (optional) 2 tablespoons light or dark brown sugar 1/2 cup creamy peanut butter (may use natural peanut butter) 2 to 3 tablespoons low-sodium soy sauce 2 tablespoons rice vinegar (optional) 6 to 10 tablespoons hot water 3 tablespoons toasted sesame oil 1 tablespoon sesame seeds Cucumber slices Fresh cilantro or mint leaves Cook the pasta according to package directions, and drain it well. If a cold dish is desired, rinse the pasta under cold running water to cool, and drain again.
Meanwhile, in a small pot over medium-low heat, heat the peanut oil. Add the scallions, ginger, garlic and, if desired, chili paste and cook, stirring, for 1 minute. Add the brown sugar, peanut butter, soy sauce, vinegar if desired and 6 tablespoons hot water. Stir until the sugar is dissolved and the mixture smooths out.
Remove from the heat. If necessary, add additional hot water, 1 tablespoon at a time, to achieve the desired consistency. in our site victorinox swiss army
Return the hot or cold noodles to the pot in which they were cooked, add the sesame oil and toss to coat. Add as much of the peanut sauce as desired and toss again to coat. Transfer to a serving bowl or individual plates and sprinkle with additional scallions, sesame seeds, cucumber and cilantro or mint. (May cover and refrigerate up to several hours.) Per serving (based on 6): 535 calories, 16 g protein, 65 g carbohydrates, 24 g fat, 0 mg cholesterol, 4 g saturated fat, 211 mg sodium, 3 g dietary fiber Ask any chef what the most essential cooking tools are, and the answer always will include good knives. But a high-quality set can cost several hundred dollars.
At $80, we think Victorinox Swiss Army company’s three-piece chef’s set will see you handily through most cooking tasks. Its four- inch paring knife, eight-inch carving knife and 10-inch chef’s knife have high-carbon stainless-steel blades and are dishwasher-safe.
To order the Victorinox Swiss Army three-piece chef’s set, call 800-646-8430 or go to www.swissarmy.com. You once had to track down cellophane packages of Japanese-style panko bread crumbs at specialty stores and Asian markets. Known for their stay-crisp power, the crumbly bits are lighter and coarser than regular dried bread crumbs.
Ian’s all-natural frozen foods of Revere, Mass., uses panko in several of its products, and its customers clamored for the coating on its own. The company obliged with regular, Italian-seasoned and whole-wheat versions in pourable containers. Use them on casseroles and cutlets alike.
Ian’s Panko Breadcrumbs, seven ounces, $2.79 and $2.99, are available at Yes!, 658 Pennsylvania Ave. SE; M.O.M. (My Organic Market) in Rockville and College Park; and Whole Foods Markets. here victorinox swiss army
– – – Casual cooks and domestic goddesses alike will enjoy sporting the stylish and flirty hostess aprons from California-based company Jessie Steele. Slaving over a hot stove has never been more cool.
Order the cotton-and-linen “Gia” apron in blue and yellow cherry blossoms, $35, online at www.jessiesteele.com. Styles for men and children also available.
– – – Goofy name, smart design: The Tea-Zer allows tea drinkers to sip the real brewed beverage on the go — without a tea bag. It has a removable stainless steel basket to hold the loose leaves, a translucent insulated tumbler, a screw-on top and a backpack clip ring.
Liquid Solution’s Tea-Zer, $13.95, holds 10 ounces and comes in red, blue and clear. It’s available at area Hudson Trail Outfitters stores and online at www.pacific-cornetta.com.
SATURDAY: International wine festival at Whole Foods Market, Reston. Free. 1-5 p.m. 11660 Plaza America Dr., Reston. Call 703-736- 0600.
SATURDAY AND SUNDAY: Winds and Wine festival at Tarara Winery — food tastings, flights of wine, remote-controlled planes, sailboats, kite-flying demonstrations, hayrides and more. 11 a.m.-5 p.m. Adults, $12; ages 7-20, $8, children 6 and under, free. 13648 Tarara Lane, Leesburg. Call 703-771-7100 or see www.tarara.com.
SUNDAY: Taste of Wheaton — food tastings from more than 25 local restaurants. Sponsored by the Wheaton Urban District. Free admission; tasting $1 each. 11 a.m.- 5 p.m. Intersection of Grandview and Ennalls avenues in downtown Wheaton. Call 240-777-8115.
SUNDAY: Taste of Arlington — food samples from more than 30 local restaurants. Benefits the programs of Community Residences. Free admission; ticket books ($20 in advance, $25 day of event) include eight tastes. Noon-5 p.m. Ballston Common Mall, intersection of North Randolph Street and Wilson Boulevard. Call 703-842-2351 or – 2319, or visit www.tasteofarlington.com.
SUNDAY: International Vegetarian Food Fair — food tastings at Capital Memorial Church. Adults, $10; children ages 4-10, $5; children under 4, free. 1-4 p.m. 3150 Chesapeake St. NW. Call 202- 362-3668.
MONDAY: Dinner and discussion with “Eat This Book” author Tyler Florence at the National Press Club. The event is sold out, but names are being put on a waiting list. $84 for nonmembers. 6:30 p.m. 529 14th St. NW. Call 202-662-7638.
MONDAY: Dinner featuring 16 local chefs who will cook three- course meals tableside. Benefits the Phillip Nathaniel Swenson Foundation. Sponsored by the Chef’s Club About Nothing. $150. 6 p.m. The Park Hyatt Hotel, 24th and M streets NW. Call 202-331-0997.
TUESDAY: Tour de France wine tasting — food and wine pairing at La Bergerie Restaurant. Sponsored by Unwined Gourmet and the Country Vintner. $50. 6-8:30 p.m. 218 N. Lee St., Old Town Alexandria. Call 703-820-8600.
RESERVE NOW MAY 18: Discussion, book signing and food tasting with “Potsticker Chronicles” author Stuart Chang Berman. Free. 7 p.m. Bowie branch of the Prince George’s County Memorial Library System. 15210 Annapolis Rd., Bowie. Call 301-262-7000.
MAY 21: Fun Drinks and Hors d’Oeuvres — demonstration and participation class at the Culinary University at Lansdowne Resort. $79. 10 a.m. 44050 Woodridge Pkwy, Lansdowne, Va. Call 703-858-2107 or see www.lansdowneresort.com.
MAY 26: 2002 Flowers Vineyard wine dinner at Palette restaurant. $85 includes tax and tip. 7 p.m. 15th and M streets NW. Call 202-587- 2700.
PLEASE NOTE: Space limitations sometimes prevent Food from publishing all submissions. For possible inclusion, send notices — including organization name, date, cost, time, address and phone number — to: To Do, Food, The Washington Post, 1150 15th St. NW, Washington D.C. 20071 or food@washpost.com. Submissions must be received at least 14 days before publication date.
