#miami herald

[misterlemonzlime]

12-23-25 | misterlemonzlime.tumblr.com/archive

[mysharona1987]

Thankfully, this is a perfectly normal and not batshit crazy situation that will *totally* doom the entire world in general.

[derekpadron]

My Thoughts and Prayers are for Savannah Guthrie and Her Loving Mother Nancy Guthrie. We MUST Vote for Conservative Republicans and Conservative Democrats in American Government to Bring Down Violent Crimes such as what may have happened to Nancy Guthrie in her Abduction! Vote for President Donald Trump to Keep America Safe Again! Although I may Disagree with former President George W Bush's Stance Against Gay Rights, there are Bad Gay Men Out There Protected by Democratic President Barack Obama's Gay Rights Assault on Other Gay Rape Victims with Bad Gay Men Spreading AIDS! The Bush Family, President George W Bush, Jenna Bush (who we NEED to Run as US President!), and Savannah Guthrie are Decent Human Beings that Fight for US to Not Get Drugged into Schizophrenia by Bad Gang Members and their Socialist Psychiatrists! Savannah Guthrie and Her Family Deserve Respect, Dignity and Care Now from the Right People! Keep Savannah and Her Mother Nancy Safe! President Trump, PLEASE Sign Crime Bills Boosting Investment Funding for Our Police Officers! May Father Nature and Mother Earth Bless Savannah and Nancy Guthrie, and US in USA! We ALL Could Be Next!

[tkachuktkaching]

Paul Maurice gives his thoughts on the Tkachuk's new Podcast

Count Panthers coach Paul Maurice among those supporting the idea of the Tkachuks — two of the more outgoing and personable players in hockey — using their platform to expand the sport’s reach.

“When you love a team, when you’re fan, you buy a sweater, but you always throw a name on the back of that. You identify with a player, and it’s your favorite player. If he’s got a podcast, then you’re listening,” Maurice said after the team’s morning skate Thursday before they host the Washington Capitals to start a five-game homestand. “It’s just another really great way for connections between fans and the person. Now, I don’t know how this thing is going to go. They might be throwing punches five minutes into the first one — the first physical podcast — but it would be wonderful for people to get to know Matthew a little bit in the way I have.”

Read more at: https://www.miamiherald.com/sports/nhl/florida-panthers/article312888667.html#storylink=cpy

[tearsofrefugees]

Investigation found two-thirds of more than 1,800 detainees 'dropped off the grid' from 'Alligator Alcatraz'?

The Miami Herald's findings were based off two detainee rosters the news outlet obtained. Snopes sought further details.

[joe-england]

Alligator Alcatraz detainees drop off grid after leaving site | Miami Herald

https://www.miamiherald.com/news/local/immigration/article312042943.html

Oh, my God.

Over 1,800 detainees are missing after the closure of Alligator Alcatraz. They’ve vanished from the ICE database, and their families and lawyers can’t find them.

[timetraveltasting]

KEY LIME PIE (1933)

The summer is absolutely flying by and has become chock full of events to fit in before the warm weather ends! I just knew I had to make this Tasting History Key Lime Pie from 1933 before summer's end, since it is a sunny, tropical-tasting dish which just may have originally come from Florida's Key West. Well, at least this specific recipe did! Yet another dish with multiple competing origin stories, key lime pie was perhaps invented in Key West in 1875 by "Aunt Sally", the possible cook or family member of William Joseph Curry, Florida’s first millionaire, when she observed Cuban sponge collectors making a cream of lime juice, condensed milk, and egg yolk. Alternatively, the dish is said to have been a spin on Borden’s (the makers of Eagle brand condensed milk) Magic Lemon Pie, created in New York City in 1931. The recipe here comes from a recipe submitted to the April 14, 1933 issue of the Miami Herald by a Mrs. Mabel McClanahan and is one of the first recipes to use a graham cracker crust. Unfortunately, since I live in Germany, it was not possible for me to purchase graham crackers (they don't typically sell them here), so I had to get a little creative in order to mimic them as best as possible. Nevertheless, I decided to make this dessert anyways, since I have always liked key lime pie and I wanted to try making a meringue topping for the first time. And of course, I am eager to taste this summer-y treat! See Max’s video on how to make this dish here or see the ingredients and process at the end of this post, sourced from his website.

My experience making it:

As mentioned, I couldn't find any graham crackers near me here in Germany, so I decided to mimic their taste by instead crushing digestive biscuits and mixing in brown sugar instead of white sugar to give them more flavour. Also, I am not sure if the limes I used were Key limes or Persian limes, partially because no supermarket here seems to label what types of limes they are, just where they come from. The ones I got were from Colombia and Brazil, since I couldn't find any from Florida or Mexico, but I hope they will do! They looked more like Key limes, I think, according to my googling.

I started by pre-heating the oven and coating a 9-inch pie pan with butter. I then began crushing the digestive biscuits (in place of graham cracker) with my mortar and pestle. They crushed really easily, which I was thankful for! Next, I mixed in some brown sugar, then melted some butter and stirred it into the crumbly mixture. The mixture stuck together just enough to coat the bottom and sides of the pie pan without too many gaps, and I used Max's trick of padding down the crumbs with a pint glass to ensure it all stuck to the pan. Since I wanted to ensure the pie crust would hold together, I decided to par-bake the crust for 8 minutes before working on the filling. While it par-baked, I decided to separate my egg yolks and whites, as well as juice my limes. I ended up using 7 limes to get enough lime juice for 1/3 cup. At this point, I took the pie crust out of the oven, and it looked to have slightly darkened, sticking well together - it smelled soooo warm and buttery! Next, in a large bowl, I began making the filling. This is where I messed up a bit: I mixed together the sweetened condensed milk, the lime juice, and the egg yolks with a spatula, somehow completely forgetting to add in the evaporated milk. I didn't even notice this until the pie was in the oven later, particularly because the colour and thickness of the filling I had made seemed 'about right'. Wrong I was! I called my mom to ask if it would still be edible or if the pie wouldn't set as a result, and she said it should be fine, that the pie just might be a little sweeter and less light and fluffy once cooked. So, on I went. I poured the silky, too-thick filling into the crust and spread it to the edges.

Now, to make my first ever meringue! I used an electric hand-mixer to whisk the egg whites until frothy, then slowly added the sugar while mixing; the mixture got fluffier and fluffier, until the foam formed stiff peaks - an unexpected success! Since Max mentioned that the pie wouldn't cook all the way through if the entire pie was covered with meringue, and since I was too lazy to pipe the meringue on like Max did, I opted to just make 7 dollops with a spoon on top, doing my best to make little curly-cues on top like I had seen on baking shows. The result was pretty messy, but good enough in my view. I popped the pie in the oven then and baked it a few extra minutes than Max put in the recipe, partially because I was worried that my messed-up filling wouldn't cook through properly. When I took it out, it didn't have much jiggle like Max describes, but upon touching it, it seemed it had firmed up, thankfully. The meringues on top had browned, perhaps a little bit too much. I let the key lime pie cool on the counter for a bit, meanwhile zesting some lime and sprinkling some on top to give it a bit of green colour. I then put the pie in the fridge for two hours before taking it out to serve.

My experience tasting it:

Although I was planning to bring the pie to share with friends at our local wine festival in the square, I couldn't help but try a sneaky bite, partially to make sure it was edible for the public, and partially because I have no patience to put off tasting a dessert I worked hard to make. I took one spoonful of key lime pie with some crust and a bit of meringue. What a punch of flavour from that filling! Without the evaporated milk to lighten it up, it was indeed very thick and heavy, but it was also packed to the gills with lime flavour. The sweetened condensed milk provided just enough sweetness to counter the sourness of the limes. I do think it would have been better with the evaporated milk to lighten the intensity of the flavour just a bit and make for a better texture, but it was still tasty without it. Luckily, the meringue provided a light and fluffy counterbalance! The crust had a great texture, but I definitely missed the graham cracker flavour. It had a bit of buttery-ness, but otherwise kind of faded into the background. Overall, I would say this is a pretty tasty recipe, but I do wonder what it would have tasted like if I had added the evaporated milk and if I had used graham crackers. While it was a good recipe, I think modern recipes for key lime pie have since been perfected. If you end up making this dish, if you liked it, or if you changed anything from the original recipe, do let me know!

Key Lime Pie original recipe (1933)

Sourced from a recipe from Mrs. Mabel McClanahan of Key West Florida, found in The Miami Herald, April 14, 1933 and Max Miller’s version in his Tasting History video.

Tropical Lime Pie Mix thoroughly: 1 can condensed milk, 1/4 cup evaporated milk, 3 egg yellows, 1-3 lime juice, strained Butter 9-inch pie tin heavily. Sprinkle graham cracker crumbs about one-fourth inch thick for crust, pressing crumbs well up on sides of pan. Pour in uncooked custard and cover with meringue, using three egg whites and three scant tablespoons of sugar. Brown in moderate oven and allow to set for one hour before serving. Serves six.

Modern Recipe

Based on a recipe from Mrs. Mabel McClanahan of Key West Florida, found in The Miami Herald, April 14, 1933 and Max Miller’s version in his Tasting History video.

Ingredients:

Crust

2 tablespoons (25 g) sugar

1 1/2 cups (150 g) graham cracker crumbs, about 11 graham crackers if you’re making them yourself

6 tablespoons (90 g) melted butter

Filling

1 14 oz (396 g) can sweetened condensed milk

1/4 cup (57 g) evaporated milk

1/3 cup (75 g) strained key lime* juice, about 6 to 8 key limes, keep the peels if you want to use them as garnish

3 egg yolks

Meringue

3 egg whites

3 tablespoons (38 g) sugar

*Key limes are different from the Persian limes (which are the kind you’re likely to find at the grocery store). They tend to have a more powerful flavor, but are less acidic. Use them in this recipe for the best results.

Method:

For the crust: Mix the sugar and graham cracker crumbs together in a bowl. Stir in the melted butter until combined.

Butter a 9-inch (23 cm) pie dish, then pour in the graham cracker crumb mixture. Press it evenly into the bottom and up the sides of the pie dish. Using a glass to press the mixture makes it easier to get an even, firm crust.

If you want, you can parbake the crust in an oven preheated to 350°F (175°C) for 8 to 10 minutes or until fragrant, or you can put the filling straight into the unbaked crust.

For the filling: In a large bowl, mix together the condensed milk and the evaporated milk. Mix in the key lime juice until fully incorporated. Mix in the egg yolks until fully combined.

Pour the filling into the prepared graham cracker crust. Smooth the top and make sure the filling goes all the way to the edges with no gaps.

For the meringue: Beat the egg whites with a hand mixer in a very clean bowl until frothy. A very clean, grease-free bowl helps ensure that your meringue whips up. Once the whites are frothy, add the sugar a little at a time, beating continuously. Beat them until the meringue is glossy and holds stiff peaks.

To bake: Preheat the oven to 350°F (175°C).

Spread or pipe the meringue onto the pie. I ended up making this twice. The first time I used all of the meringue spread over the pie, and the meringue ended up not cooking all the way through, which made it weep, which ruined the pie. I made a second one where I piped a few dollops of meringue on the pie, and this worked out much better. Bake for about 15 minutes, or until there’s a slight wobble in the center of the pie. When the pie is done, take it out of the oven and let it cool completely, then chill in the fridge for about 2 hours for easier slicing.

Garnish with lime peel or zest if desired, then slice and serve it forth.

[justinspoliticalcorner]

Exclusive: Hundreds at "Alligator Alcatraz" concentration camp have no criminal charges, Miami Herald learns

Ana Ceballos, Claire Healy, Shirsho Dasgupta, and Ben Wieder at Miami Herald:

Hundreds of immigrants with no criminal charges in the United States are being held at Alligator Alcatraz, a detention facility state and federal officials have characterized as a place where “vicious” and “deranged psychopaths” are sent before they get deported, records obtained by the Miami Herald/Tampa Bay Times show. Mixed among the detainees accused and convicted of crimes are more than 250 people who are listed as having only immigration violations but no criminal convictions or pending charges in the United States. The data is based on a list of more than 700 people who are either being held under tents and in chain link cells at Florida’s pop-up detention center in the Everglades or appear slated for transfer there.

A third of the detainees have criminal convictions. Their charges range from attempted murder to illegal re-entry to traffic violations. Hundreds of others only have pending charges. The records do not disclose the nature of the alleged offenses, and reporters have not independently examined each individual’s case. The information — subject to change as the population of the facility fluctuates — suggests that scores of migrants without criminal records have been targeted in the state and federal dragnet to catch and deport immigrants living illegally in Florida.

Nationally, nearly half of detainees in ICE custody as of late June were being held for immigration violations and did not have a criminal conviction or charge, according to data from Syracuse University. Polls have shown that American voters support the deportation of criminals but are less supportive of the arrest and detention of otherwise law-abiding undocumented immigrants. South Florida’s congressional representatives have called on the Trump administration to be more compassionate in its efforts to round up and deport immigrants with status issues. “That place is supposedly for the worst criminals in the U.S.,” said Walter Jara, the nephew of a 56-year-old Nicaraguan man taken to the facility following a traffic stop in Palm Beach County. The list obtained by the Herald/Times states that his uncle, Denis Alcides Solis Morales, has immigration violations and makes no mention of convictions or pending criminal charges. Jara said his uncle arrived here legally in 2023 under a humanitarian parole program, and has a pending asylum case.

Reporters sent the list to officials at the Department of Homeland Security and U.S. Immigration and Customs Enforcement. In a statement, DHS Assistant Secretary Tricia McLaughlin said the absence of a criminal charge in the United States doesn’t mean migrants detained at the site have clean hands. “Many of the individuals that are counted as ‘non-criminals’ are actually terrorists, human rights abusers, gangsters and more; they just don’t have a rap sheet in the U.S.,” McLaughlin told the Herald/Times. “Further, every single one of these individuals committed a crime when they came into this country illegally. It is not an accurate description to say they are ‘non-criminals.’”

[...] When the detention facility opened on July 1, President Donald Trump visited the site and said it would soon house “some of the most vicious people on the planet.” He and Gov. Ron DeSantis have said the detention center is creating more space to house undocumented immigrants who otherwise would have to be released due to a lack of beds. The state has refused to make public a roster of detainees at Alligator Alcatraz, instead offering selective information about who is being detained there. On Friday, Florida Attorney General James Uthmeier’s office released the names of six men convicted of crimes to Fox News, and later to the Herald/Times upon request. The charges against the men — all included on the list obtained by the Herald/Times — ranged from murder to burglary. “This group of murderers, rapists, and gang members are just a small sample of the deranged psychopaths that Florida is helping President Trump and his administration remove from our country,” Uthmeier’s spokesman, Jeremy Redfern, said in a statement.

The Miami Herald and Tampa Bay Times have a heart-wrenching report on the Alligator Auschwitz concentration camp: Hundreds of detainees placed at Alligator Auschwitz (aka “Alligator Alcatraz”) are being held without criminal charges being filed.

See Also:

Miami Herald: Is your family member or client at "Alligator Alcatraz"? We obtained a list