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.
The 129 degree reading reached in Death Valley Sunday (National Weather Service via National Park Service) Death Valley now shares the record for hottest U.S. June temperature ever recorded with Volcano, Cali, which shot up to 129 on June 23, 1902. The 129-degree temperature was still five degrees shy of Death Valleyâs all-time record high of 134. This 134-degree reading, the hottest measured anywhere in the world â was established July 10, 1913. The National Weather Service is holding a 100-year anniversary celebration of the world record temperature this month.