1 In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. 2  Add onion and saute for 4 to 5 minutes. 3  Add celery and carrots, saute for 1 to 2 minutes. 4  Add chicken broth, water and tomato sauce, bring to boil, stirring frequently.5  If desired add red wine at this point. In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. 2  Add onion and saute for 4 to 5 minutes. 3  Add celery and carrots, saute for 1 to 2 minutes. 4  Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. 5  If desired add red wine at this point.
On Monday, the tournament ran through 80,000 pounds of ice cubes. Credit Richard Perry/The New York Times. With one final, fitting blast of 96-degree heat on Tuesday, the summer of 2010 went down in the National Weather Serviceâs record books as the hottest ever in New York City.
New York City has not had a heat wave (defined as three or more days in a row of temperatures 90 degrees or above) this summer. The last summer when there was no heat wave was 10 years ago in 2004. Overall, there has been a lack of 90 degree days for much of the country east of the Rockies.