This Rigatoni Bolognese boasts a slow-simmered bolognese sauce, which is the secret to this restaurant-quality dish. It has amazingly deep make-ahead friendly too! This Rigatoni Bolognese is delightfully savory thanks to using the right ingredients and patiently simmering.  In This Article Video: watch us make this RecipeWhat is Bolognese? Why This Recipe Stands OutKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhat To Serve With Rigatoni BologneseCommonly Asked QuestionsRigatoni Bolognese RecipeMore to Cook And Eat View more This post may contain affiliate links, at no additional cost to you. Video: watch us make this Recipe What is Bolognese? First off, how do you pronounce “bolognese?”  Try saying it with a robust Italian accent: bol-uh-NIEZ-ay. s Why This Recipe Stands Out We love an easy pasta dish, and this Rigatoni Bolognese is one of our favorites. Here’s why we love it: Deep, Complex Flavors: This is not to be mistaken for “red sauce with meat.” Oh, no. This is a flavorful, savory masterpiece that comes only with the right ingredients and a patient simmer. Just like this Homemade Spaghetti Sauce. Chunky Sauce: We love that the sauce for this recipe is chunky and substantial, just like our Crockpot Chili. Fresh Ingredients: We use high-quality, fresh ingredients to make our bolognese sauce that makes all the difference! It’s a hundred times better than store-bought! Slow-Simmered: The key to the incredible flavor in this dish is the three hours of low simmer. It’s worth every minute, like in our Tender Pork Ragu Recipe. Weekend-Friendly: This recipe is perfect for the weekend. The sauce simmers while you go about your day, and the end result is a meal that’s just as perfect for a casual family dinner as it is for a dinner party. Key Recipe Ingredients Ground Meat – The key to a rich and flavorful sauce, the ground meat, preferably Italian sausage, adds a robust, meaty flavor to our rigatoni bolognese. Whole Milk – We use whole milk to add a touch of creaminess to the sauce. It helps mellow out the acidic tomatoes and wine, resulting in a velvety texture. Italian Red Wine – We love using Italian red wine, such as Sangiovese, for its robust flavor. It adds a depth of complexity to the sauce that sets it apart from the rest. Bay Leaves – These humble leaves may seem unassuming, but they add a subtle, aromatic note to the sauce that takes it to the next level. Substitutions And Variations Here are some of our favorite variations and substitution ideas: Pasta: Penne or fusilli would work great too, as it does in our Baked Penne with Sausage. Meat: Instead of Italian sausage, you can use ground beef, ground turkey, or even ground chicken. For a vegetarian version, try using crumbled tofu or tempeh. Wines: If you don’t have Italian red wine on hand, a dry red wine like Merlot or Chianti Region would be a good substitute. Cheese: If you’re not a fan of Parmesan, try using Pecorino Romano or Grana Padano. Step-By-Step Recipe Instructions Chop and sauté onion, carrot, and celery in butter until softened. Add ground meat and cook until cooked through. Season with salt. Stir in whole milk. Simmer for 10-15 minutes. Then, add wine and simmer for another 10-15 minutes. Add chopped tomatoes, tomato juices, and bay leaves. Let it simmer for about 3 hours. Skim off excess oil and stir only occasionally. Cook the rigatoni in boiling salted water until al dente. Drain and return to the pot. Add the bolognese sauce and remaining butter to the pasta. Mix well. Serve with freshly shredded Parmesan. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Here are our top prep-ahead tips and strategies for this recipe: Make the Sauce Ahead of Time: The bolognese sauce can be made ahead of time. In fact, it tastes even better if you make it the day before and let it sit overnight. This is a great way to save time on the day you want to serve it. Freeze the Sauce: The bolognese sauce freezes exceptionally well. You can double the sauce recipe and freeze half of it in an airtight container. Then, on a busy weeknight, all you have to do is boil some pasta and defrost your bolognese sauce. It’s a great way to meal prep for the week. What To Serve With Rigatoni Bolognese Bread You can’t go wrong with some bread, and nothing beats this crusty, chewy French Bread recipe. This Easiest Garlic Cheese Bread is another great option that the kids will devour. Or try these Parmesan Garlic Pull-Apart Bread Rolls! And of course, there’s something like some Olive Garden Style Bread Sticks on the side. Vegetables We love serving this Rigatoni Bolognese with crisp green salads. Try this Kale Brussels Sprouts Salad or our Easy Chopped Greek Salad. Roasted veggies are an ideal companion to pasta dishes. We recommend trying this Easy Roasted Vegetables Recipe. Soups When it’s cold outside, you can’t go wrong with a warm and comforting soup as a starter. Try our Classic Minestrone or Roasted Tomato Basil Soup. Wine Pairings Rigatoni Bolognese goes beautifully with a light, bright Italian red, such as Sangiovese or Chianti. Commonly Asked Questions What type of meat is best for this rigatoni bolognese? We recommend fresh Italian pork sausages with the casings removed. It adds a wonderful depth of flavor to the sauce. However, you can also use any 85% lean ground beef, pork, or veal. If you opt for unseasoned ground meat, make sure to mix about 1/2 tsp of salt and 1/4 tsp pepper (or use this seasoned kosher salt) into the meat before adding it to the pot. Why do we need to simmer the sauce for 3 hours? Simmer the sauce for 3 hours to allow the flavors to develop and the sauce to thicken. This slow cooking process is essential for achieving the rich and deep flavor that is characteristic of a classic bolognese sauce. Do I have to use Italian red wine? While Italian red wine, such as Sangiovese, is traditional in bolognese sauce, you can use any dry red wine you have on hand. If you prefer not to use alcohol, you can substitute it with beef or chicken broth. How long does rigatoni bolognese keep? This rigatoni bolognese can be kept in the refrigerator for up to 4 days. It also freezes well for up to 3 months. Just make sure to store it in an airtight container to maintain its freshness. Print Rigatoni Bolognese This Rigatoni Bolognese is intensely appetizing, with a perfect combination of seasoning and depth of flavors. It's a restaurant quality dish that tastes amazing and is easy to make. Course Dinner, Main DishCuisine Italian AmericanMethod Stovetop Prep Time 20 minutes minutesCook Time 3 hours hoursTotal Time 3 hours hours 20 minutes minutes Servings 6 Calories 537kcal Author Amy Dong Ingredients5 TB salted butter3 TB onion finely chopped3 TB carrots minced 3 TB celery minced 6 cloves garlic chopped12 ounces ground meat Italian sausage recommended, casings removed1 cup whole milk1 cup red wine Italian red wine, such as Sangiovese1 can whole tomatoes 28 oz, with juices reserved and tomatoes chopped fine2 bay leavessalt to tasteblack pepper to taste1 lb rigatoni pasta uncookedParmesan cheese freshly shredded InstructionsMelt 3 Tb butter in Dutch oven or a heavy large pot, over medium heat.  Add onion, carrot, and celery and cook 5-7 minutes until softened. If using unseasoned ground meat, mix about 1/2 tsp salt into meat before adding it to the pot.  Add meat to pot and cook, breaking up large pieces of ground meat with wooden spoon, until cooked through.Stir in whole milk. Bring to simmer. Cook for 10-15 minutes.  Stir in wine, bring back to simmer, and cook another 10-15 minutes. Stir in chopped tomatoes, tomato juices, and bay leaves.  Bring to simmer again.  Once it is back to a good simmer, reduce heat even lower so that sauce is just barely simmering, with occasional bubble or two at surface.  Let sauce barely simmer, uncovered, for about 3 hours.  Stir only occasionally.Once sauce finishes simmering, it should appear visibly reduced.  At this point, skim excess oil off the top of sauce.  Add salt and freshly ground pepper to taste.Bring generously-salted water to boil in a large pot.  Cook pasta until al dente, and reserve 1/2 cup or more  of the pasta water.  Drain rest of the water and return pasta to the pot.  Add Bolognese sauce and the remaining 2 TB of butter to the pasta, tossing to combine. Add some pasta water as needed for saucier consistency.  Serve warm, with freshly shredded Parmesan. Video Notes Rigatoni bolognese is a classic Italian dish that’s all about the slow-cooked meaty sauce. Use a heavy large pot or a Dutch oven for this recipe. It allows for even heat distribution and prevents the sauce from burning. Cook your rigatoni pasta until it is al dente. This means it’s still slightly firm when bitten. It will continue to cook a little more when you toss it with the sauce. Wine Pairing Note:  Pasta Bolognese goes beautifully with a light, bright Italian red, such as Sangiovese or Chianti. You can use any other pasta of your choice as well.  This recipe is part of our Pastas and Pizzas Recipe Collection. We love serving this Rigatoni Bolognese with some crusty, chewy French Bread or Olive Garden Style Bread Sticks   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 537kcal | Carbohydrates: 59g | Protein: 21g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 134mg | Potassium: 398mg | Fiber: 2g | Sugar: 4g | Vitamin A: 360IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 2mg More to Cook And Eat Instant Pot Bolognese Sauce – This Instant Pot Bolognese Sauce is deliciously rich in flavor, yet is much quicker and easier than the stovetop method. Turkey Bolognese – Here’s a fantastic way to use up leftover turkey, especially after the holidays. This dish easily transforms your leftovers into a delightful new dish everyone will gobble up. Creamy Bruschetta Pasta – This Creamy Bruschetta Pasta is a scrumptious blend of tomatoes, garlic, and basil over al dente pasta. Creamy Tomato and Sausage Pasta – On busy weeknights, this pasta will readily come to your rescue. It’s not only easy to prepare and comes together quickly, this pasta dish is scrumptious and a crowd favorite. The post Rigatoni Bolognese appeared first on Chew Out Loud.

These Creamy Baked Mashed Potatoes is the perfect side dish for any meal. It’s intensely delicious and simple, making it both weeknight-friendly and holiday-worthy! These Creamy Baked Mashed Potatoes can be prepped the night before and baked the next day. In This Article Video: watch us make this RecipeWhy This Recipe Stands OutKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhat To Serve With Creamy Baked Mashed PotatoesCommonly Asked QuestionsCreamy Baked Mashed Potatoes RecipeMore to Cook And Eat View more This post may contain affiliate links, at no additional cost to you. Video: watch us make this Recipe Why This Recipe Stands Out This Creamy Baked Mashed Potato takes this classic side dish to a whole new level. Here’s why this recipe is a must-try: Make-Ahead: I don’t have to fret and stress about having guests over with these mashed potatoes, because it’s make-ahead friendly. It can be prepped the night before and baked the next day! Perfectly Creamy: We add softened cream cheese to these mashed potatoes for the most delicious creamy, luscious texture. It reminds us of our Cheesy Creamy Baked Ziti. Easy to Customize: The recipe uses classic flavors, but it’s easy to customize it with your favorite cheese, herbs, and toppings. The Ultimate Comfort Food: Creamy mashed potatoes are the ultimate comfort food, just like our Biscuits and Gravy Casserole. Great for Gatherings: This recipe makes a large batch, so it’s perfect for family gatherings and holiday dinners. Key Recipe Ingredients Russet Potatoes – The star of our dish, these starchy potatoes, when peeled and cubbed, provide a fluffy and creamy texture that’s perfect for mashed potatoes. Cream Cheese – Adding cream cheese to our mashed potatoes not only makes them extra creamy, but also adds a subtle tangy flavor that sets this dish apart. Garlic – We use minced garlic for a robust, aromatic flavor that takes these mashed potatoes to the next level. Sharp Cheddar Cheese – This cheese, when shredded, adds a bold, cheesy flavor and a beautiful golden-brown crust on top of the mashed potatoes. Substitutions And Variations Here are some of our favorite variations and substitution ideas: Cheese: Feel free to experiment with different types of cheese. Gouda, gruyere, or some parmesan would all work beautifully. Garlic and Onions: If you love the flavor of caramelized onions, try adding them as a topping. We also recommend trying this Caramelized Onion Dip Recipe. Herbs and Spices: This recipe is quite versatile when it comes to spices. You can add your favorites like paprika, rosemary, or thyme to the potato mixture before baking. Step-By-Step Recipe Instructions Boil potatoes until tender. Drain and set aside. In a large bowl, mash potatoes with melted butter and milk. Beat in cream cheese, garlic, onion, and egg. Season with salt and pepper. Transfer the mashed potatoes to a baking dish. Top with bacon, cheese, and green onions. Bake at 350F for 60 minutes. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Here are our top prep-ahead tips and strategies for this recipe: Pre-Cut Potatoes: Potatoes can be pre-cut and immersed in cold water in the fridge for up to 2 days prior to using. Drain well. Prep Mashed Potatoes: Prep the mashed potatoes ahead of time by following the recipe and storing them in an airtight container after they have cooled. Continue with the recipe and bake as directed, adding a few extra minutes if needed. Make it a Day Ahead: You can assemble the entire casserole a day in advance and store it in the fridge. When you’re ready to bake, just take it out of the fridge while the oven preheats, then bake as directed, adding a few extra minutes if needed. What To Serve With Creamy Baked Mashed Potatoes Meat Roasts Have these mashed potatoes with some Tender Roast Turkey. It’s a super delicious combo for any and all holidays. We also love it with some Slow Cooker Pot Roast with Gravy or Beef Tenderloin with Garlic Wine Sauce, which is my favorite dish to serve when friends come over for dinner Sides If it’s the holiday season, you simply cannot go wrong with Homemade Stuffing with Apples and Sausage along with these creamy baked mashed potatoes. Our family loves how this Kale Brussel Sprouts Salad with Honey Mustard Dressing tastes almost like candy and works great as a complementary side to mashed potatoes. Commonly Asked Questions What type of potatoes should I use for this recipe? We recommend using russet potatoes for this creamy baked mashed potatoes recipe. They have a high starch content, which makes them perfect for achieving that smooth and creamy texture. How do I know when the potatoes are cooked? The potatoes are cooked when they are tender and fluffy. You can test their doneness by piercing them with a fork. If the fork easily slides in and out, they are ready to be drained. How long can I keep the leftovers? Creamy baked mashed potatoes can be kept in the refrigerator for up to 3 days. Be sure to store them in an airtight container. Print Creamy Baked Mashed Potatoes Creamy Baked Mashed Potatoes are the perfect side dish for any meal. It’s both weeknight-friendly and holiday-worthy. It can be prepared a day ahead and baked the next day. Course SideCuisine AmericanDiet Gluten FreeMethod Bake Prep Time 40 minutes minutesCook Time 1 hour hour 5 minutes minutesTotal Time 1 hour hour 45 minutes minutes Servings 15 servings Calories 313kcal Author Amy Dong IngredientsFor Mashed Potatoes5 lbs russet potatoes peeled/cubed½ cup salted butter melted¼ cup whole milk8 oz regular cream cheese removed from package and warmed to soften4 cloves garlic minced1 TB dried minced onion1 large egg lightly beatenkosher salt to tasteblack pepper to tasteFor Toppings5 slices thick-cut bacon cooked and crumbled1 cup sharp cheddar cheese shredded2 stalks green onions thinly sliced InstructionsBring a large heavy pot of salted water to boil. Add potatoes and cook 15 minutes or just until tender but not mushy. Drain well and set aside.In a large bowl, use a potato masher to mash potatoes with melted butter and milk. Beat in softened cream cheese, garlic, onion, and egg. Beat until combined. Season with kosher salt and freshly ground black pepper to taste. Transfer potatoes to a baking dish. At this point, you can bake it now or cover and chill to bake tomorrow.Heat oven to 350F with rack on lower middle position. Bake uncovered for 60 minutes or until puffy and golden on top.Sprinkle top with bacon, cheese, and green onions. Bake another 5 minutes until cheese is melty. Serve immediately. Video Notes You can switch up the toppings as you’d like, or leave your mashed potatoes ungarnished.  Make it vegetarian by omitting the bacon.  For delicious serving ideas and variations, see original article.  Soften your cream cheese well before mixing it with the potatoes. I like to gently microwave it in 20-second increments. It will blend in more easily and leave your mashed potatoes extra creamy. This recipe is part of our Potato Recipes Collection. Serve these creamy baked mashed potatoes alongside a classic Slow Cooker Pot Roast with Gravy or Juicy Perfectly Cooked Steak for a comforting and satisfying meal.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 313kcal | Carbohydrates: 29g | Protein: 8g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 234mg | Potassium: 701mg | Fiber: 2g | Sugar: 2g | Vitamin A: 496IU | Vitamin C: 9mg | Calcium: 99mg | Iron: 1mg More to Cook And Eat Slow Cooker Garlic Mashed Potatoes – This slow cooker garlic mashed potatoes recipe can be made ahead and kept warm in the slow cooker. It frees up oven space, is creamy, and is full of savory flavor! Onion Parmesan Roasted Potatoes – These Parmesan Roasted Potatoes are golden brown, fork-tender, and bur Smashed Red Potatoes – sting with great flavor. The combination of parmesan, onion, and garlic shines through, making them a great side to any meal. These Smashed Potatoes use only a handful of simple ingredients for the best potato side dish. Garlic Butter Herb Red Potatoes – These garlic butter herb red potatoes are soft on the inside and slightly crisp on the outside. Full of garlicky, buttery goodness topped off with parmesan The post Creamy Baked Mashed Potatoes appeared first on Chew Out Loud.

Hasan is so vile, he even got fired from MSNBC. Isn’t it odd that Mehdi Hasan’s immediate reaction to the beeper joke was “did you just say I should die?” Shouldn’t he have said “did you just call me a terrorist?” Weird.pic.twitter.com/2yYM4jIByh — L A R R Y (@LarryOConnor) October 29, 2024 I guess CNN […]

Officials in the Biden-Harris White House altered the official transcript of President Joe Biden’s remarks earlier this week where he referred to tens of millions of supporters of former President Donald Trump as “garbage.” The Associated Press reported that the fraudulent alteration of official government records drew objections from the federal workers who document all of the president’s remarks for historical reference. Official White House stenographers recorded Biden stating: “The only garbage I see floating out there is his supporters — his — his demonization of Latinos is unconscionable, and it’s un-American.” However, Biden-Harris officials altered the quote by adding an apostrophe, changing it to “supporter’s” instead of “supporters.” The change was made only after the White House press team “conferred with the president,” according to an email obtained by the publication. Federal officials pushed back, noting that the interference by the White House was “a breach of protocol and spoilation of transcript integrity between the Stenography and Press Offices.” MATT WALSH’S ‘AM I RACIST?’ NOW STREAMING ON DAILYWIRE+ “If there is a difference in interpretation, the Press Office may choose to withhold the transcript but cannot edit it independently,” the supervisor wrote. “Our Stenography Office transcript — released to our distro, which includes the National Archives — is now different than the version edited and released to the public by Press Office staff.” The supervisor, who is a career White House employee, said that urgency of a transcript’s release was not their concern and that what mattered was that it was authentic and legitimate. The edit came as the administration tried to contain the fallout from Biden’s remarks during the final days of the presidential race. House Republican Conference Chairwoman Elise Stefanik (R-NY) and House Oversight and Accountability Chairman James Comer (R-KY) on Wednesday accused White House staff of “releasing a false transcript” of Biden’s remarks, and said that they were considering opening an investigation into the matter. “Unsurprising too were the White House’s actions after he said them,” they said in a joint statement. “Instead of apologizing or clarifying President Biden’s words, the White House instead sought to change them (despite them being recorded on video) by releasing a false transcript of his remarks.” “The move is not only craven, but it also appears to be in violation of federal law, including the Presidential Records Act of 1978,” they added. “White House staff cannot rewrite the words of the President of the United States to be more politically on message. Though President Biden’s relevance continues to diminish, his words continue to matter, even as they become increasingly divisive and erratic.”

BY THE OPTIMIST DAILY EDITORIAL TEAM As climate-related disasters worsen and the need for renewable energy grows, the United States has resorted to large-scale battery storage to help maintain its power grid. According to data from the Energy Information Administration (EIA), more than 20 gigawatts (GW) of battery capacity have been added to the US electric grid in the last four years. This rapid expansion is equivalent to the production of 20 nuclear reactors and is crucial for averting power disruptions, especially in states that rely significantly on intermittent renewable energy sources such as wind and solar. In the first seven months of 2023, the United States deployed 5GW of battery capacity, and the pace of growth shows no indications of slowing. According to the EIA, assuming present growth plans continue, battery capacity could increase again to 40GW by 2025. As states like California and Texas lead the charge, batteries are increasingly being viewed as a dependable backup for renewable energy, maintaining grid stability even when the wind isn’t blowing or the sun isn’t shining. Batteries: a lifeline for power grids The growing adoption of utility-scale batteries represents a substantial shift in the way power is generated, stored, and used. Traditionally, energy generation has been a real-time operation, with power generated and consumed concurrently. However, the emergence of massive batteries has altered this paradigm by allowing energy to be stored during periods of excess generation and released during times of high demand or low output. “It’s been extraordinary growth,” said John Moura, director of reliability assessment and performance analysis for the North American Electric Reliability Corporation (NERC). “It’s still technology that we are getting used to working with because the system wasn’t designed for it, but from a reliability perspective, it presents a golden opportunity. This changes the whole paradigm of producing electricity, delivering it, and consuming it.” California, in particular, has seen firsthand the advantages of battery storage. In prior years, the state faced electricity rationing and blackouts during heatwaves, when demand for air conditioning increased and wildfires damaged power lines. This summer, however, California was able to keep the lights on, thanks largely to the new battery infrastructure. “We can leverage that stored energy and dispatch it when we need it,” said Patti Poppe, CEO of California’s largest utility, Pacific Gas & Electric (PG&E). Addressing renewable energy’s challenges The rapid expansion of wind and solar energy has provided various benefits, but it has also created new issues for grid management. Renewable energy sources are fundamentally variable—solar power is created only when the sun shines, whereas wind power is weather-dependent. Without the ability to store excess energy, these variations can put a burden on the grid, causing power outages or instability. “Batteries can smooth out some of that variability from those times when the wind isn’t blowing or the sun isn’t shining,” Moura explained. He used the German term Dunkelflaute, which represents periods of low renewable energy output. “If you have a four-hour storage battery, that can get you through a Dunkelflaute.” While current battery technologies may handle short-term changes, they do not provide a complete answer. Longer-duration storage and a significant improvement to the US transmission network will be required to complete the transition to a clean energy grid. These transmission enhancements would allow renewable energy to be quickly moved from high-production areas to high-demand areas, but they are subject to regulatory constraints. Many environmental groups are concerned that lighter permission restrictions will favor fossil fuel interests, sparking a heated discussion over how to proceed. The role of batteries in the energy transition Despite these challenges, utility-scale batteries are becoming a critical component of the worldwide energy revolution. The International Energy Agency (IEA) has recently highlighted batteries as “a key source of dispatchable capacity globally,” predicting that they will account for 40 percent of the world’s short-term energy flexibility by 2050. This flexibility is critical for balancing the peaks and troughs of renewable energy output, guaranteeing a consistent and dependable power supply. “There are a lot of changes happening but monstrous action is still needed if we are going to make this energy transition,” Moura said. Although great progress has been made, particularly in the United States, much more work needs to be done to scale up renewable energy and incorporate it seamlessly into the grid. However, batteries are already demonstrating their usefulness. As their capacity grows, they provide a possible answer to one of renewable energy’s main challenges: intermittency. With more batteries installed, the US grid can rely less on fossil fuels and more on clean energy, hastening the transition to a sustainable future. The future of battery storage The advancements in battery deployment are exciting, but experts caution that they are only one piece of the issue. The coming years will be critical in determining how successfully the United States and the globe can reduce carbon emissions and transition to renewable energy. Innovations in battery technology, improvements in grid infrastructure, and regulatory changes will all play critical roles in this shift. As additional governments and countries invest in battery storage, lessons from early adopters like as California and Texas will help determine the future of sustainable energy. While the path to a fully renewable energy system is far from complete, the rapid expansion of utility-scale batteries is a crucial step in the right direction.The post In 4 years, US power grid increased battery storage to the equivalent of 20 nuclear reactors first appeared on The Optimist Daily: Making Solutions the News.