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Rep. Jason Crow discusses Trump Florida assassination attempt
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Rockefeller Center Christmas Tree arrives in New York City
NEW YORK — The iconic Rockefeller Center Christmas Tree has arrived in New York City, signaling the start of the 2024 holiday season in the Big Apple.
The 74-foot, 11-ton Norway Spruce was driven from Massachusetts and hoisted into place by a crane Saturday morning in Midtown Manhattan.
Five miles of light strands with more than 50,000 multicolored LED bulbs will be wrapped around the tree. A Swarovski star crown, sparkling with 3 million crystals, will top it.
The lighting ceremony is scheduled for Dec. 4.
2024 Christmas tree donated by Massachusetts family
The evergreen, donated by the Albert family in West Stockbridge, Massachusetts, was cut down Thursday morning and loaded onto a flatbed truck for the 140-mile trip to New York.
The family said it was planted in 1967. It’s also the first Rockefeller Center Christmas Tree from Massachusetts since 1959.
When it comes down in January, the tree will be milled into lumber for Habitat for Humanity.
contributed to this report.
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Recipe from Martha Stewart: Alexis’s Chopped Salad
Martha Stewart’s 100th book, “Martha: The Cookbook” (published November 12 by Clarkson Potter), features some of the lifestyle entrepreneur’s favorite recipes. She shares with “Sunday Morning” viewers one of her daughter’s specialties. Stewart writes:
“One of my favorite salads to look at, as well as to eat, is my daughter Alexis’s chopped salad. Each time she makes it, she tries to include at least ten different vegetables, and thus it is easier for summer preparation than winter, when farm stands and gardens are full of endless ingredients.
“Consider the list here a starting point. I change my version as my garden changes – it might also include three colors of string beans, several kinds of corn, and red, yellow, white, and striped beets.
“I sometimes serve this with a fancy grilled cheese sandwich for a luncheon or as a first course for a more elaborate dinner.”
Alexis’s Chopped Salad
Serves: 12
Ingredients:
Kosher salt
2 ears of corn, shucked
Pinch of sugar
½ pound green beans, trimmed
½ pound yellow wax beans, trimmed
4 plum tomatoes, seeded and cut into ¼-inch pieces
1 pint cherry tomatoes, halved
1 small yellow bell pepper, seeded, deveined, and cut into ¼-inch pieces
1 small red bell pepper, seeded, deveined, and cut into ¼-inch pieces
1 small purple bell pepper, seeded, deveined, and cut into ¼-inch pieces
1 English cucumber, peeled, seeded, and cut into ¼-inch pieces
1 small red onion, peeled, cut into ¼-inch pieces, and soaked in ice water
1 medium jalapeño chile, seeded, deveined, and finely chopped
¾ cup whole cilantro leaves
2 Tablespoons unseasoned rice vinegar
2 Tablespoons extra-virgin olive oil
1 teaspoon freshly ground black pepper
Radicchio leaves, such as Variegato di Lusia, for serving
Instructions:
1. Prepare an ice bath. Bring a medium saucepan of salted water to a boil. Add the corn and sugar, and blanch the corn until tender, about 6 minutes. Remove the corn from water and plunge immediately into the ice bath. When the corn is thoroughly cooled, remove it from the ice bath. Using a sharp knife, remove the kernels from cobs. Transfer the kernels to a large bowl.
2. Add the green and yellow beans to the boiling water. Blanch them until tender, about 1 minute. With a slotted spoon, remove the beans from the water and plunge immediately into the ice bath. When the beans are thoroughly cooled, transfer them to a colander to drain. Cut the beans into ¼-inch pieces and add to the bowl with corn.
3. Add the tomatoes, bell peppers, cucumber, onion, jalapeño, and cilantro leaves. Stir to combine. Add the vinegar, oil, black pepper, and 1 teaspoon salt. Toss to combine. Taste and adjust for seasoning. Keep the salad chilled until ready to serve over radicchio leaves.
From “Martha: The Cookbook” by Martha Stewart. Copyright © 2024 Martha Stewart Living Omnimedia LP. Photographs copyright © 2024 by Dana Gallagher. Published by Clarkson Potter/Publishers, an imprint of Crown Publishing Group, a division of Penguin Random House LLC, New York. Reprinted with permission.
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Full interview with crime author Michael Connelly from “CBS Saturday Morning”
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