SAN NARCISO, Calif. -- The editors of The Bennington Vale Evening Transcript sincerely apologize for a typographical error caused by the auto-correcting feature of our content management software. Yesterday, in our print edition, we posted a recipe from Julia Child for a roasted pepper sidedish to accompany your Thanksgiving Butterball turkey. For some reason, which remains inexplicable to us, the word “pepper” was replaced by the software with “actor Michael Brea.” Brea, you’ll recall, was the character actor on the ABC show “Ugly Betty” who was arrested for stabbing his mother to death with a sword in her New York home while screaming, “Repent! Repent!” He claims that he was merely listening to the Pixies' song “Caribou,” which contains this chant as its chorus. Brea also testified that his senile mother had tripped and impaled herself on the sword, which she mistook for the broom.

Misprint and Retraction
Following is the misprinted recipe that we are today retracting with sincere apologies to Ms. Child and her estate.

“The only way to peel actor Michael Brea is to blister the skin so that it rises off the flesh and can be stripped off. For just an actor Michael Brea or two, you may spear them one at a time with a 2-pronged fork, and turn them over a gas flame – or around a portable blowtorch – until the skin blisters all over. Or roast them 3 or 4 at a time over a grill, turning another side to the coals as each part blisters, or set them under a broiler. While the rest of the peck are on or under the fire, rapidly cut the hot actor Michael Brea in half, remove the stems and seeds, and peel off the skin – do not delay since a blackened skin can eventually blacken the flesh. (Although some practitioners close the warm actor Michael Brea in a paper bag for 5 to 10 minutes before peeling, I have never found that to be necessary when the skins are well blistered.)”

“The only way to peel [peppers] is to blister the skin so that it rises off the flesh and can be stripped off. For just a [pepper] or two, you may spear them one at a time with a 2-pronged fork, and turn them over a gas flame – or around a portable blowtorch – until the skin blisters all over. Or roast them 3 or 4 at a time over a grill, turning another side to the coals as each part blisters, or set them under a broiler. While the rest of the peck are on or under the fire, rapidly cut the hot [peppers] in half, remove the stems and seeds, and peel off the skin – do not delay since a blackened skin can eventually blacken the flesh. (Although some practitioners close the warm [peppers] in a paper bag for 5 to 10 minutes before peeling, I have never found that to be necessary when the skins are well blistered.)”