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.
Death Valley, Calif. now holds the record for the hottest temperature ever recorded in the world with a maximum temperature of 134 degrees. This temperature was not recorded this past summer, but nearly 100 years ago on July 10, 1913. So, how can it be a new all-time record? The World Meteorological Organization (WMO) released information on Thursday showing that the now previous all-time world record of 136 degrees on September 13, 1922 in El Azizia, Libya has been ruled invalid.