Aluminum Foil Quotes

For someone who is supposed to be a knight in shining armor, you're acting like an ass in aluminum foil.

MINDY TRUDGED to her computer. Today’s shift began at 2:10 p.m. Her schedule matched Watney’s every day. She slept when he slept. Watney simply slept at night on Mars, while Mindy had to drift forty minutes forward every day, taping aluminum foil to her windows to get any sleep at all.

All teachers who were telling everyone where to go were wearing outfits made of aluminum foil , like robot aliens . 

What were you asleep? Helen would say as I opened the door. "I've been up since five." In her hand would be aluminum tray covered with foil, either that or a saucepan with a lid on it. "Well," I'd tell her, "I didn't go to bed until three." "I didn't go to bed until three thirty." This was how it was with her: If you got fifteen minutes of sleep, she got only ten. If you had a cold, she had the flu. If you'd dodged a bullet, she'd dodged five. Blindfolded. After my mother's funeral, I remember her greeting me with "So what? My mother died when I was half your age." "Gosh," I said. "Thing of everything she missed." pgs. 86-87

Honey, have you seen my measuring tape?” “I think it’s in that drawer in the kitchen with the scissors, matches, bobby pins, Scotch tape, nail clippers, barbecue tongs, garlic press, extra buttons, old birthday cards, soy sauce packets thick rubber bands, stack of Christmas napkins, stained take-out menus, old cell-phone chargers, instruction booklet for the VCR, some assorted nickels, an incomplete deck of cards, extra chain links for a watch, a half-finished pack of cough drops, a Scrabble piece I found while vacuuming, dead batteries we aren’t fully sure are dead yet, a couple screws in a tiny plastic bag left over from the bookshelf, that lock with the forgotten combination, a square of carefully folded aluminum foil, and expired pack of gum, a key to our old house, a toaster warranty card, phone numbers for unknown people, used birthday candles, novelty bottle openers, a barbecue lighter, and that one tiny little spoon.” “Thanks, honey.” AWESOME!

We surf-fished in the breakers catching spottail bass and flounder for dinner. I discovered that summer that I loved to cook and feed my friends, and I enjoyed the sound of their praise as they purred with pleasure at the meals I fixed over glowing iron and fire. I had the run of my grandparents’ garden and I would put ears of sweet corn in aluminum foil after washing them in seawater and slathering them with butter and salt and pepper. Beneath the stars we would eat the beefsteak tomatoes okra and the field peas flavored with salt pork and jalapeno peppers. I would walk through the disciplined rows that brimmed with purple eggplants and watermelons and cucumbers, gathering vegetables. My grandfather, Silas, told us that summer that low country earth was so fertile you could drop a dime into it and grow a money tree.

Once they got there, it wasn’t a pretty landing. With the oars damaged and the foresail torn, Leo could barely manage a controlled descent. The others strapped themselves in below—except for Coach Hedge, who insisted on clinging to the forward rail, yelling, “YEAH! Bring it on, lake!” Leo stood astern, alone at the helm, and aimed as best he could. Festus creaked and whirred warning signals, which were relayed through the intercom to the quarterdeck. “I know, I know,” Leo said, gritting his teeth. He didn’t have much time to take in the scenery. To the southeast, a city was nestled in the foothills of a mountain range, blue and purple in the afternoon shadows. A flat desert landscape spread to the south. Directly beneath them the Great Salt Lake glittered like aluminum foil, the shoreline etched with white salt marshes that reminded Leo of aerial photos of Mars. “Hang on, Coach!” he shouted. “This is going to hurt.” “I was born for hurt!

Meanwhile, though supplies of heroin were unrelenting and addicts were everywhere, Jaime saw no outrage in Charlotte. He spoke to the parents of one junkie after another. As soon as he said the word “heroin,” their minds crashed to a halt. They couldn’t conceive of their children on heroin. For every symptom, the parents had an answer. Did they see burned aluminum foil around the house? We thought he was burning incense. Was he slurring his speech? He was getting over the flu. Were his grades falling? He was going through a phase.

He wasn’t my Prince Charming or my knight in shining armor. Instead, all I got was an asshole covered in aluminum foil,

my knight in shining armour turned out to be a loser in aluminum foil.

Hobo Dinners   1 lb. hamburger 1 onion, sliced 4 medium potatoes, cubed 1 (15.25 oz.) can of corn (or package of frozen corn) Salt and pepper to taste Heavy duty aluminum foil - 4 pieces 18” x 24

Aluminum occupies nearly ten percent of Earth’s crust yet was unknown to the ancients and unfamiliar to our great-grandparents. The element was not isolated and identified until 1827 and did not enter common household use until the late 1960s, when tin cans and tin foil yielded to aluminum cans and, of course, aluminum foil. (I’d bet most old people you know still call the stuff tin foil.)

Sometimes, I wrap aluminum foil around Cream’s middle, around her legs and her tail and then I walk her through the house on a leash. I like it when she’s shiny, like a star, like a guest on the Donnie and Marie Show.

Meanwhile, though supplies of heroin were unrelenting and addicts were everywhere, Jaime saw no outrage in Charlotte. He spoke to the parents of one junkie after another. As soon as he said the word “heroin,” their minds crashed to a halt. They couldn’t conceive of their children on heroin. For every symptom, the parents had an answer. Did they see burned aluminum foil around the house? We thought he was burning incense. Was he slurring his speech? He was getting over the flu. Were his grades falling? He was going through a phase. Jaime spoke to the city’s Drug Free Coalition, which was focused on alcohol and marijuana. “No,” he told them. “Heroin is the real problem.” He

In water so fine, a few minutes of bad memory all but disappear downstream, washed away by ten thousand belly busters, a million cannonballs. Paradise was never heaven-high when I was a boy but waist-deep, an oasis of cutoff blue jeans and raggedy Converse sneakers, sweating bottles of Nehi Grape and Orange Crush, and this stream. I remember the antidote of icy water against my blistered skin, and the taste of mushy tomato and mayonnaise sandwiches, unwrapped from twice-used aluminum foil. I saw my first water moccasin here, and my first real girl, and being a child of the foot washers I have sometimes wondered if this was my Eden, and my serpent. If it was, I didn't hold out any longer than that first poor fool did.

Conclusion: What I needed was a shower helmet. I was fairly certain a shower helmet didn’t exist. I’d have to make one. Biting the inside of my bottom lip, I searched the kitchen drawers closest to the gas range and found what I sought: aluminum foil, parchment paper, tape, scissors, and plastic wrap.

When Creep remained prone, Hottie turned to her, nostrils flaring. The unleashed violence stirred something in Eve she didn't understand--something primal. She absently massaged her sore arm, holding Hottie's gaze. He was dangerous and sexy. Is he a knight in shining armor or an asshole in aluminum foil?

For decades, aluminum was much more expensive than gold. In the 1860s, Emperor Napoleon III commissioned aluminum cutlery to be laid out for his most distinguished guests. Less important visitors had to make do with the gold knives and forks .... (He) would be surprised to learn that his subject’s descendants use cheap aluminum foil to wrap their sandwiches and put away their leftovers.

Steam little potatoes in the oven by placing them in a single layer in a roasting dish, seasoning with salt, and adding any aromatics—a sprig of rosemary and a few garlic cloves will do. Add just enough water to cover the bottom of the pan, and tightly seal it up with aluminum foil. Cook until the potatoes present no resistance when pierced with a knife, and then serve with flaky salt and butter or garlicky aïoli alongside hard-cooked eggs or grilled fish.

You seem to be forgetting the technical ingenuity of the person we’re talking about.’ ‘And you were totally shocked and traumatized. He was asphyxuated, irradiated, and/or burnt.’ ‘As we later reconstructed the scene, he'd used a wide-bit drill and small backsaw to make a head-sized hole in the oven door, then when he'd gotten his head in he'd carefully packed the extra space around his neck with wadded-up aluminum foil.' ‘Sounds kind of ad hoc and jerry-rigged and haphazard.' ‘Everybody's a critic. This wasn't an aesthetic endeavor.

Ionizing radiation takes three principal forms: alpha particles, beta particles, and gamma rays. Alpha particles are relatively large, heavy, and slow moving and cannot penetrate the skin; even a sheet of paper could block their path. But if they do manage to find their way inside the body by other means—if swallowed or inhaled—alpha particles can cause massive chromosomal damage and death. Radon 222, which gathers as a gas in unventilated basements, releases alpha particles into the lungs, where it causes cancer. Polonium 210, a powerful alpha emitter, is one of the carcinogens in cigarette smoke. It was also the poison slipped into the cup of tea that killed former FSB agent Alexander Litvinenko in London in 2006. Beta particles are smaller and faster moving than alpha particles and can penetrate more deeply into living tissue, causing visible burns on the skin and lasting genetic damage. A piece of paper won’t provide protection from beta particles, but aluminum foil—or separation by sufficient distance—will. Beyond a range of ten feet, beta particles can cause little damage, but they prove dangerous if ingested in any way. Mistaken by the body for essential elements, beta-emitting radioisotopes can become fatally concentrated in specific organs: strontium 90, a member of the same chemical family as calcium, is retained in the bones; ruthenium is absorbed by the intestine; iodine 131 lodges particularly in the thyroid of children, where it can cause cancer. Gamma rays—high-frequency electromagnetic waves traveling at the speed of light—are the most energetic of all. They can traverse large distances, penetrate anything short of thick pieces of concrete or lead, and destroy electronics. Gamma rays pass straight through a human being without slowing down, smashing through cells like a fusillade of microscopic bullets. Severe exposure to all ionizing radiation results in acute radiation syndrome (ARS), in which the fabric of the human body is unpicked, rearranged, and destroyed at the most minute levels. Symptoms include nausea, vomiting, hemorrhaging, and hair loss, followed by a collapse of the immune system, exhaustion of bone marrow, disintegration of internal organs, and, finally, death.

There was another inspiring moment: a rough, choppy, moonlit night on the water, and the Dreadnaught's manager looked out the window suddenly to spy thousands of tiny baitfish breaking the surface, rushing frantically toward shore. He knew what that meant, as did everyone else in town with a boat, a gaff and a loaf of Wonder bread to use as bait: the stripers were running! Thousands of the highly prized, relatively expensive striped bass were, in a rare feeding frenzy, suddenly there for the taking. You had literally only to throw bread on the water, bash the tasty fish on the head with a gaff and then haul them in. They were taking them by the hundreds of pounds. Every restaurant in town was loading up on them, their parking lots, like ours, suddenly a Coleman-lit staging area for scaling, gutting and wrapping operations. The Dreadnaught lot, like every other lot in town, was suddenly filled with gore-covered cooks and dishwashers, laboring under flickering gaslamps and naked bulbs to clean, wrap and freeze the valuable white meat. We worked for hours with our knives, our hair sparkling with snowflake-like fish scales, scraping, tearing, filleting. At the end of the night's work, I took home a 35-pound monster, still twisted with rigor. My room-mates were smoking weed when I got back to our little place on the beach and, as often happens on such occasions, were hungry. We had only the bass, some butter and a lemon to work with, but we cooked that sucker up under the tiny home broiler and served it on aluminum foil, tearing at it with our fingers. It was a bright, moonlit sky now, a mean high tide was lapping at the edges of our house, and as the windows began to shake in their frames, a smell of white spindrift and salt saturated the air as we ate. It was the freshest piece of fish I'd ever eaten, and I don't know if it was due to the dramatic quality the weather was beginning to take on, but it hit me right in the brainpan, a meal that made me feel better about things, made me better for eating it, somehow even smarter, somehow . . . It was a protein rush to the cortex, a clean, three-ingredient ingredient high, eaten with the hands. Could anything be better than that?

We had only the bass, some butter and a lemon to work with, but we cooked that sucker up under the tiny home broiler and served it on aluminum foil, tearing at it with our fingers. It was a bright, moonlit sky now, a mean high tide was lapping at the edges of our house, and as the windows began to shake in their frames, a smell of white spindrift and salt saturated the air as we ate. It was the freshest piece of fish I'd ever eaten, and I don't know if it was due “to the dramatic quality the weather was beginning to take on, but it hit me right in the brainpan, a meal that made me feel better about things, made me better for eating it, somehow even smarter, somehow . . . It was a protein rush to the cortex, a clean, three-ingredient ingredient high, eaten with the hands. Could anything be better than that?

1¾ cups flour 2 teaspoons cinnamon 1 teaspoon nutmeg ½ teaspoon ginger 1 teaspoon baking powder ½ teaspoon baking soda 2 eggs ¾ cup honey 4 tablespoons melted butter ¼ cup oil (vegetable or canola) 1 cup milk (buttermilk can also be used) 1½ teaspoons vanilla Preheat oven to 400 degrees. In a medium bowl, whisk together flour, cinnamon, nutmeg, ginger, baking powder, and baking soda. Set aside. In another bowl, whisk eggs, honey, butter, oil, milk, and vanilla. Fold dry ingredients into wet and stir until just combined. Grease a donut pan or cupcake tin and fill halfway with batter. (If you do not have a donut pan, use a cupcake/muffin pan. Create small cylinders of tinfoil, place one in the middle of each cup, and spray each cylinder with cooking oil. If using the cupcake tin with aluminum foil cylinders, transfer batter to a ziplock bag and cut a hole to pipe batter around cylinders.) Bake for 8 to 10 minutes. HONEY GLAZE ¼ cup melted butter 1 cup confectioners’ sugar ½ teaspoon vanilla ⅓ cup hot water 1 teaspoon honey Combine all ingredients in a small bowl. Dip warm donuts in glaze. You can omit the glaze and just drizzle honey on top and, if you like, sprinkle with sea salt.

HONEY-GLAZED SPICED DONUTS (Makes a dozen) 1¾ cups flour 2 teaspoons cinnamon 1 teaspoon nutmeg ½ teaspoon ginger 1 teaspoon baking powder ½ teaspoon baking soda 2 eggs ¾ cup honey 4 tablespoons melted butter ¼ cup oil (vegetable or canola) 1 cup milk (buttermilk can also be used) 1½ teaspoons vanilla Preheat oven to 400 degrees. In a medium bowl, whisk together flour, cinnamon, nutmeg, ginger, baking powder, and baking soda. Set aside. In another bowl, whisk eggs, honey, butter, oil, milk, and vanilla. Fold dry ingredients into wet and stir until just combined. Grease a donut pan or cupcake tin and fill halfway with batter. (If you do not have a donut pan, use a cupcake/muffin pan. Create small cylinders of tinfoil, place one in the middle of each cup, and spray each cylinder with cooking oil. If using the cupcake tin with aluminum foil cylinders, transfer batter to a ziplock bag and cut a hole to pipe batter around cylinders.) Bake for 8 to 10 minutes. HONEY GLAZE ¼ cup melted butter 1 cup confectioners’ sugar ½ teaspoon vanilla ⅓ cup hot water 1 teaspoon honey Combine all ingredients in a small bowl. Dip warm donuts in glaze. You can omit the glaze and just drizzle honey on top and, if you like, sprinkle with sea salt.

HONEY-GLAZED SPICED DONUTS (Makes a dozen) 1¾ cups flour 2 teaspoons cinnamon 1 teaspoon nutmeg ½ teaspoon ginger 1 teaspoon baking powder ½ teaspoon baking soda 2 eggs ¾ cup honey 4 tablespoons melted butter ¼ cup oil (vegetable or canola) 1 cup milk (buttermilk can also be used) 1½ teaspoons vanilla Preheat oven to 400 degrees. In a medium bowl, whisk together flour, cinnamon, nutmeg, ginger, baking powder, and baking soda. Set aside. In another bowl, whisk eggs, honey, butter, oil, milk, and vanilla. Fold dry ingredients into wet and stir until just combined. Grease a donut pan or cupcake tin and fill halfway with batter. (If you do not have a donut pan, use a cupcake/muffin pan. Create small cylinders of tinfoil, place one in the middle of each cup, and spray each cylinder with cooking oil. If using the cupcake tin with aluminum foil cylinders, transfer batter to a ziplock bag and cut a hole to pipe batter around cylinders.) Bake for 8 to 10 minutes. HONEY GLAZE ¼ cup melted butter 1 cup confectioners’ sugar ½ teaspoon vanilla ⅓ cup hot water 1 teaspoon honey Combine all ingredients in a small bowl. Dip warm donuts in glaze. You can omit the glaze and just drizzle honey on top and, if you like, sprinkle with sea salt. HONEY

At Angelita’s, my favorite food was a plain bean burrito in a flour tortilla. It was simple, but tasty! I loved bean burritos. They were my comfort food. They were my “little friends!” For my first day at school, my aunt made me three of them. She wrapped them up tightly in aluminum foil and then packed them in a brown paper sack. At lunchtime, in the cafeteria, I got ready to greet my little friends. I was nervous, as it was my first day of school, but I knew the burritos would soon warm my stomach and comfort me. I looked around the lunch room and saw other kids with their cafeteria trays and their perfect peanut butter and jelly sandwiches with the crust neatly trimmed off and their bottle of juices and bags of Fritos and then . . . I pulled out a burrito. “Hey! What’s that?” A gringa girl shouted at me, pointing at my burrito. “Uh . . . nothing! Nada!” I replied as I quickly shoved it back into the sack. I was hungry, but every time I got ready to pull one out, it seemed as if there was another kid ready to stare and point at me. I was embarrassed! I loved my burritos, but in that cafeteria, I was ashamed of them. They suddenly felt very heavy and cold. They suddenly felt very Mexican. I was ashamed of my little friends and so . . . I went hungry.

GOODIE FUDGE 1 cup golden raisins (or any other dried fruit that you prefer, cut in raisin-sized pieces)*** 2 cups miniature marshmallows (I used Kraft Jet-Puffed) 1 cup chopped salted pecans (measure after chopping) ¾ cup powdered (confectioners) sugar (pack it down in the cup when you measure it) ½ cup salted butter (1 stick, 4 ounces, ¼ pound) ½ cup white corn syrup (I used Karo) 12-ounce package semi-sweet chocolate chips (2 cups) 2 teaspoons vanilla extract ***—I’ve used dried cherries, chopped dried apricots, and dried peaches in this fudge. They were all delicious and I think I’ll try dried blueberries next. Lisa makes it with chopped dried pineapple for Herb because he loves pineapple. Prepare your pan. Line a 9-inch by 13-inch cake pan with heavy-duty aluminum foil. Make sure you tuck the foil into the corners and leave a flap all the way around the sides. (The reason you do this is for easy removal once the fudge has set.) Spray the foil with Pam or another nonstick cooking spray. Sprinkle the raisins (or the other cut-up dried fruit you’ve used) over the bottom of the foil-lined cake pan. Sprinkle the miniature marshmallows over the fruit. Sprinkle the chopped pecans over that. Set the pan near the stovetop and get ready to make your fudge. Measure out the powdered sugar and place it in a bowl near the stove. You need it handy because you’re going to add it all at once. Melt the butter together with the corn syrup in a medium-sized saucepan over low heat. Add the chocolate chips and stir constantly until they’re melted and smooth. Remove the saucepan from the heat and add the vanilla. Be careful because it may sputter. Stir in the powdered sugar all at once and continue stirring until the mixture in the pan is smooth. Working quickly, spoon (or just pour if you can) the fudge you’ve made out of the saucepan and into the cake pan. Spread the fudge out as evenly as you can and stick it into the refrigerator to cool. Once the fudge has hardened, pull the foil with the fudge from your still-clean cake pan. Pull the foil down the sides and cut your Goodie Fudge into bite-sized pieces. Store in a cool place. Yield: 48 or more bite-sized pieces, depending on how large your bite is.

Unfortunately, many of us begin life on this planet with toxins in our cells. Some we inherited from our parents and grandparents, and even more toxins entered our cells at birth. In fact, in those days general anesthesia for women in the delivery room was standard practice! As infants, we received vaccinations, many of which contained mercury. Later, we probably took antibiotics that destroyed the beneficial bacteria we needed for healthy digestion. And as the years passed, we Boomers continued to be assaulted by a “chemical soup” of pollutants—from processed foods in aluminum foil (TV dinners) to household pesticides. I actually remember one summer my brother and I entertained ourselves by taking the mercury from a thermometer, rolling it into a ball, and playing with it—our own version of toxic Play-Doh. No one knew… .

They drove about half a mile until they found their site. They were old hats, having been camping together several times. Sylvie opened the cooler and pulled out some chicken breasts to roast on the grill over the fire. She had also brought veggies she had washed and precut at home, then packed in aluminum foil with oil and garlic. "God that smells good, Sylvie. I'm friggin' starving." Molly settled into the black butterfly chair she always brought along when she camped. "I know, right? Food tastes so much better out here. I guess it's probably because you have to work so hard for it, huh?" Sylvie poked the chicken to check its progress. "Yeah, that and the fact that you cook like MacGyver. You could, like, make a feast out of two blades of grass and a mushroom, whereas I can barely manage to open a bottle." Sylvie looked at her friend sideways, but said nothing to the contrary, they both knew the truth of it. "I haven't eaten yet today and I'm about to faint. I think instinctively my body knows I'll need my strength for tonight." "Oh yeah? You got plans I don't know about?" Molly said jokingly. "I plan on dancing my ass off," said Sylvie. "Tell me please we brought a camera. We did, right?" "Please. You know I'm half Asian, right? My Japanese ancestors would be horrified if I'd forgotten a camera." Molly exploded into laughter.

Kentucky Hot Brown Bites From the kitchen of Annie Campbell Cooking spray 11/2 (5 oz.) containers finely shredded Parmesan cheese 12/3 cups milk 1/4 cup butter 3 tablespoons all-purpose flour 2 ounces medium cheddar cheese, shredded (about 1/4 cup) 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground pepper 4 ounces thinly sliced deli turkey cut into 2-inch squares 4 cooked bacon slices, crumbled 1/2 cup diced fresh tomato Fresh flat-leaf parsley leaves for garnish 1. Preheat the oven to 350°F. 2. Line 2 baking sheets with aluminum foil and lightly coat with cooking spray. Spoon the Parmesan cheese by tablespoons 1/2 inch apart onto prepared baking sheets, forming 12 (21/2-inch) rounds on each sheet.

Life without prayer is like watching TV on an ancient twelve-inch black-and-white TV set. The picture is snowy and distorted, and no matter how much aluminum foil you wrap around those rabbit ears, you can’t see a thing. Life with a personal prayer relationship with God is like watching TV on a sixty-inch flat-screen in high definition, with surround-sound speakers and a picture so clear you think you’re right there on the eighteenth hole in Augusta with Mickelson as he makes his final putt.

One girl she had grown like a cyst, upon her thigh. Other children she had made out of things in her garden, or bits of trash that the cats brought her: aluminum foil with strings of chicken fat still crusted to it, broken television sets, cardboard boxes that the neighbors had thrown out. She had always been a thrifty witch. Some of these children had run away and others had died. Some of them she had simply misplaced, or accidentally left behind on buses. It is to be hoped that these children were later adopted into good homes, or reunited with their natural parents. If you are looking for a happy ending in this story, then perhaps you should stop reading here and picture these children, these parents, their reunions.

Generalized Inventory   In this, you could include the basic items that are general to the RV and don’t particularly fit into a separate category, but are essential to a successful trip”   A - Awning and fittings, Aluminum foil, Air pumps. B - Books, Brushes and dustpan, Bedding,

Granny’s Granola Bars Serves: 10 bars 2 ripe bananas 1 Granny Smith apple, chopped into small pieces 1 cup raisins 1 cup chopped walnuts ½ cup raw sunflower seeds ¼ cup unhulled sesame seeds 1 teaspoon cinnamon or pumpkin pie spice 2 cups old-fashioned rolled oats Preheat the oven to 300˚F. Mash bananas to a soft consistency. Add remaining ingredients. Add a small amount of nondairy milk if needed to ease stirring. Lightly oil a 9 × 9-inch baking pan or glass dish. Pour mixture into baking dish and press to firm consistency. Bake mixture for 40 minutes. Remove from oven and let cool. Cut into bars. Wrap with aluminum foil and place in the fridge or freezer. PER SERVING: CALORIES 272; PROTEIN 7g; CARBOHYDRATE 34g; TOTAL FAT 14g; SATURATED FAT 1.5g; SODIUM 3mg; FIBER 5g; BETA-CAROTENE 15mcg; VITAMIN C 4mg; CALCIUM 63mg; IRON 5.6mg; FOLATE 37mcg; MAGNESIUM 66mg; ZINC 1mg; SELENIUM 6mcg

Barbecuing bananas required a hand of bananas peeled and placed on double-thickness, heavy-duty aluminum foil. Brush them with lemon juice, sprinkle generously with brown sugar, dust with cinnamon or nutmeg, and dot with butter. Finally, pucker the tinfoil tightly around this tropical surprise and place it on the grill for seven to eight minutes.

Plaster holo screens against a mountain a full kilometer high, covering it until it glitters with a half million dancing images. Each holo used a quarter of a million pixels to shape its image, so the array musters immense representational power. Now compress those screens on a sheet of aluminum foil a millimeter thick. Crumple it. Stuff it into a grapefruit. That is the brain, a hundred billion neurons firing at varying intensities. Nature had accomplished that miracle,

Place the frozen hash browns in the bowl of a food processor. Use the steel blade, and process with an on-and-off motion until the potatoes are finely chopped. (If you don’t have a food processor, you don’t have to go out and buy one to make these. Just lay your frozen potatoes out on a cutting board in single layers, and chop them up into much smaller pieces with a chef’s knife.) Leave the potatoes in the food processor (or on the counter) while you… Crack the eggs into a large bowl and beat them with a fork or a wire whip until they’re fluffy. Stir in the grated onion (or the onion powder if you decided to use that), and the salt and pepper. Mix in the cracker crumbs. Let the mixture sit on the counter for at least two minutes to give the crumbs time to swell as they soak up the liquid. If you used a food processor, dump the potatoes on a cutting board. (If you used a chef’s knife, they’re already there.) Blot them with a paper towel to get rid of any moisture. Then add them to the mixture in the bowl, and stir them in. If the mixture in your bowl looks watery, add another Tablespoon of cracker crumbs to thicken it. Wait for the cracker crumbs to swell up, and then stir again. If it’s still too watery, add another Tablespoon of cracker crumbs. The resulting mixture should be thick, like cottage cheese. Place the ¼ stick of butter and the 1/8 cup of olive oil in a large nonstick frying pan. (This may be overkill, but I spray the frying pan with Pam or another nonstick cooking spray before I add the butter and olive oil.) Turn the burner on medium-high heat. Once the oil and butter are hot, use a quarter-cup measure to drop in the batter. Don’t try to get all of the batter out of the measuring cup. Your goal is to make 1/8 cup pancakes, and if you don’t scrape out the batter, that’s approximately what you’ll get. Keep the pancakes about two inches apart, and cover the bottom of the frying pan with them. Flatten them very slightly with a spatula so the potatoes spread out and don’t hump up in the middle. Fry the pancakes until they’re lightly browned on the bottom. That should take 2 to 3 minutes. You can tell by lifting one up with a spatula and peeking, but if it’s not brown and you have to do it again, choose another pancake to lift. Once the bottoms of the pancakes are brown, flip them over with your spatula and fry them another 2 to 3 minutes, or until the other side is brown. Lift out the pancakes and drain them on paper towels. Serve hot off the stove if you can, or keep the pancakes warm by placing them in a pan in a warm oven (the lowest temperature that your oven will go) in single layers between sheets of aluminum foil. Serve with your choice of sour cream, applesauce, cherry sauce, blueberry sauce, or apricot sauce. Yield: Approximately 24 small pancakes, depending on pancake size.

BUILD FLAVOR: Cook bacon in pressure-cooker pot over medium-high heat until browned and crisp, about 3 minutes. Stir in onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in pomegranate juice, brown sugar, orange zest and juice, and thyme. Using wooden spoon, scrape up all browned bits stuck on bottom of pot. Pat short ribs dry with paper towels, season with salt and pepper, and nestle into pot. 2. HIGH PRESSURE FOR 35 MINUTES: Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 35 minutes, adjusting heat as needed to maintain high pressure. 3. NATURALLY RELEASE PRESSURE: Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you. 4. BEFORE SERVING: Transfer short ribs to platter, tent loosely with aluminum foil, and let rest while finishing sauce.

Lentil-Mushroom Burgers For any reluctant vegan who worries that nothing will ever replace the taste or texture of a juicy beef patty, consider the lentil burger. It might not matter so much that lentils are an excellent source of protein, that they are one of the fastest-cooking legumes, or that they are consumed in large quantities all over Europe, Asia, and Africa (even Idaho!). What will impress you is how tender, juicy, and “meaty” they taste. I grew up grilling over campfires, and I know burgers. These are as delicious as they come. Sometimes I’ll even take a few patties with me on long training runs and races.        1 cup dried green lentils (2¼ cups cooked)      2¼ cups water      1 teaspoon dried parsley      ¼ teaspoon black pepper      3 garlic cloves, minced      1¼ cups finely chopped onion      ¾ cup finely chopped walnuts      2 cups fine bread crumbs (see Note)      ½ cup ground flax seed (flax seed meal)      3 cups finely chopped mushrooms   1½ cups destemmed, finely chopped kale, spinach, or winter greens      2 tablespoons coconut oil or olive oil      3 tablespoons balsamic vinegar      2 tablespoons Dijon mustard      2 tablespoons nutritional yeast      1 teaspoon sea salt      ½ teaspoon black pepper      ½ teaspoon paprika   In a small pot, bring the lentils, water, parsley, 1 garlic clove, and ¼ cup of the onion to a boil. Reduce heat and simmer, partially covered, for 35 to 40 minutes, until the water is absorbed and the lentils are soft. While the lentils are cooking, combine the walnuts, bread crumbs, and flax seed in a bowl. Add the nutritional yeast, salt, pepper, and paprika and mix well. Sauté the remaining onion, remaining garlic, the mushrooms, and greens in the oil for 8 to 10 minutes, then set aside. Remove the lentils from the heat, add the vinegar and mustard, and mash with a potato masher or wooden spoon to a thick paste. In a large mixing bowl, combine the lentils, sautéed veggies, and bread crumb mixtures, and mix well. Cool in the refrigerator for 15 to 30 minutes or more. Using your hands, form burger patties to your desired size and place on waxed paper. Lightly fry in a seasoned skillet, broil, or grill until lightly browned and crisp, 3 to 5 minutes on each side. Extra uncooked patties can be frozen on wax paper in plastic bags or wrapped individually in aluminum foil, making for a quick dinner or wholesome burger for the next barbecue.   MAKES A DOZEN 4-INCH DIAMETER BURGERS   NOTE: To make the bread crumbs, you’ll need about half of a loaf of day-old bread (I use Ezekiel 4:9). Slice the bread, then tear or cut into 2- to 3-inch pieces and chop in a food processor for 1 to 2 minutes, until a fine crumb results. The walnuts can also be chopped in the food processor with the bread.  

8 ounces (250g) salmon fillet, bones removed 8 ounces (250g) firm white fish fillet, such as lingcod, snapper, tilapia, bones removed 8 ounces (250g) halibut or other delicate white fish, bones removed ¼ cup (about 3g) fresh tarragon leaves, minced Fine sea salt and freshly ground black pepper 2 shallots, sliced paper-thin 2 medium radishes, cut into paper-thin rounds 1 generous tablespoon unsalted butter, cut in 4 equal pieces Fleur de sel, for garnish Rinse the fish and cut each piece on the bias into four even pieces so that they are flat rather than chunky. This will allow them to cook more evenly. Refrigerate. Preheat the oven to 450°F (225°C) and position a rack in the center. Cut four pieces of parchment paper that measure about 12 by 6 inches (30.5 by 15.24cm). Cut four pieces of aluminum foil that measure about 18 by 11½ inches (45.7 by 29cm). Place the parchment in the center of the foil. Arrange one piece of each fish in the center of the parchment paper, arranging them so they are touching but not overlapping, in a sort of flower pattern. Season generously with salt and pepper. Top each with equal amounts of shallots and radishes, then sprinkle with tarragon. Season again with salt and pepper, and set a piece of butter on top. Bring the foil and the parchment together above the fish and gently twist so it makes a closed packet. Repeat with the remaining ingredients. Place the packets on a baking sheet, and bake for 15 to 20 minutes, or until the fish is opaque through. (You may need to check by removing one of the packets from the oven and deftly opening it to see if the fish is cooked. If just about, but not quite, cooked, give the aluminum a twist and let the packets sit while you call everyone to the table for dinner. If not cooked at all—doubtful—return to the oven for 3 to 5 minutes.) Remove the packets from the oven, immediately remove them from the baking sheet, and open them. Assemble your plates, giving the fish a few minutes to sit, then carefully remove the fish and vegetables from the packets with a slotted spatula, and place them in the center of a warmed dinner plate. Drizzle with a bit of cooking juices, season with fleur de sel, and serve. Don’t serve the packets at the table—it ends up being complicated for the diner, because they have to figure out what to do with a pile of paper and aluminum foil on their plates. SERVES 4

Mashed potatoes have a best friend in this savory meat. The gravy for both only takes a few minutes to prepare from the drippings. You’ll love the marriage! Yield: 6 servings 1 (4-pound) boneless chuck roast, trimmed and cut in half 1 large yellow onion, peeled and chopped 1 ⅓ cups plus 3 tablespoons water, divided 1 (10.5-ounce) can condensed French onion soup 1 cup firmly packed brown sugar ½ cup Worcestershire sauce ¼ cup cider vinegar 6 garlic cloves, peeled and minced ¼ teaspoon black pepper 3 tablespoons cornstarch Place the roast in a lightly greased large slow cooker and surround it with the onions. In a medium bowl whisk together 1 ⅓ cups of the water with the soup, brown sugar, Worcestershire, vinegar, garlic, and pepper. Pour over the roast, cover, and cook on low for 8 hours. Remove the meat and place on a large cutting board. Cover with aluminum foil to keep warm. Skim the fat from the cooking liquid and pour into a small saucepan over high heat. In a small bowl whisk together the remaining 3 tablespoons of water and cornstarch until smooth. When the cooking liquid comes to a boil, gradually whisk in the cornstarch mixture. Cook and stir constantly for 2 minutes or until thickened. Meanwhile, slice the meat and transfer to a serving platter. Serve the warm gravy with

Supper on French Bread   1 loaf French bread 1 1/4 lbs. lean ground beef 2/3 cup evaporated milk (5 oz. can) 1/2 cup cracker crumbs 1 egg 1/2 cup onion, chopped 1 tablespoon prepared mustard 1 teaspoon salt 1/8 teaspoon pepper 2 cups shredded American cheese Heavy duty aluminum foil - 2 pieces 18” x 24”   Brown the ground beef and drain. Cut bread loaf in half lengthwise. Combine beef and remaining ingredients; spread mixture over

GRILLED ZUCCHINI PIZZA BITES SERVES  8   PREPARATION TIME  10 MINUTES   COOKING TIME  10 MINUTES I don’t know anyone who can say no to a mini pizza. Here, instead of pizza dough, thinly sliced zucchini rounds provide a healthy base for the marinara sauce and mozzarella. I top each with a small round of pepperoni, which is easily omitted for a lighter, vegetarian snack. These disappear fast, so double the recipe if your crew is extra hungry! 2 medium zucchini 2 teaspoons olive oil ¼ cup homemade or store-bought marinara sauce 24 pieces of thinly sliced low-fat pepperoni (optional) 4 ounces fresh mozzarella cheese, cut into 24 pieces ½ teaspoon kosher salt   1 Line a rimmed baking sheet with aluminum foil, adjust an oven rack to the upper-middle position, and preheat the broiler to high. 2 Trim the ends from the zucchini and slice each zucchini crosswise into ½- to ¾-inch rounds (you should get about 24 rounds). Heat the olive oil in a large nonstick skillet set over medium-high heat. Add the zucchini and cook until browned on one side (in batches, if needed), 4 to 5 minutes. 3 Transfer the zucchini to the baking sheet, browned side up. Top each zucchini round with ½ teaspoon of the marinara sauce, a pepperoni slice (if using), and a piece of mozzarella. Broil the zucchini until the cheese is melted, 2 to 3 minutes (watch the pizza bites closely, as broiler intensities vary). 4 Remove the zucchini from the oven and transfer to a platter. Sprinkle with the salt and serve warm. PER SERVING: Calories 74 / Protein 9g / Dietary Fiber 3g / Sugars 1g / Total Fat 5g

board-stiff Taco Bell napkin that has the absorptive power of aluminum foil.

and a package of aluminum-foil icicles stretched our budget to the breaking point.

Abundance also has little to do with ease of detection. Aluminum is the fourth most common element on Earth, accounting for nearly a tenth of everything that’s underneath your feet, but its existence wasn’t even suspected until it was discovered in the nineteenth century by Humphry Davy, and for a long time after that it was treated as rare and precious. Congress nearly put a shiny lining of aluminum foil atop the Washington Monument to show what a classy and prosperous nation we had become, and the French imperial family in the same period discarded the state silver dinner service and replaced it with an aluminum one. The fashion was cutting edge even if the knives weren’t.

Braised Striped Bass Pavillon YIELD: 4 SERVINGS I HAD NEVER SEEN or tasted striped bass before I worked at Le Pavilion. It is similar, however, to the loup de mer of the Mediterranean, one of the most prized fish of that region and a standard menu item in restaurants along the Côte d’Azur. With flesh that is slightly softer and moister than its European cousin, striped bass was a specialty of Le Pavilion. The braised wild striped bass would be presented to the patrons whole and carved at tableside. The following is a simple, elegant, and mouth-watering adaptation of the recipe from Le Pavilion. The fish, gutted with head on, is braised with white wine, shallots, and mushrooms in the oven, then coated with the cooking juices enriched with butter. This dish is excellent served with tiny steamed potatoes or sautéed cucumbers. 1 striped bass, gutted, with head on (about 3 pounds) 2 cups thinly sliced mushrooms ¼ cup chopped shallots ½ teaspoon salt, plus more to taste ½ teaspoon freshly ground black pepper, plus more to taste 1 tablespoon good olive oil 1 teaspoon fresh thyme leaves 2 bay leaves 1 cup dry, fruity white wine (Chardonnay or Sauvignon Blanc) 8 tablespoons (1 stick) unsalted butter, at room temperature 1 tablespoon fresh lemon juice 1 tablespoon minced fresh chives Preheat the oven to 400 degrees. Place the fish in a gratin dish or stainless steel baking dish that is narrow enough to prevent the garnishes and the wine from spreading out too much. Sprinkle with the mushrooms, shallots, ½ teaspoon salt, ½ teaspoon pepper, olive oil, thyme, bay leaves, and wine. Cover tightly with a piece of aluminum foil so the fish will cook in its own steam. Bake for 35 to 45 minutes, or until the fish is cooked through. Check by inserting the point of a small knife into the flesh. It should be tender, and the flesh should separate from the central bone when pierced with the knife. Reduce the heat to 150 degrees. Using a large hamburger spatula, transfer the whole fish to an ovenproof serving platter, and set aside in the warm oven while you complete the recipe. Pour the fish’s cooking juices and vegetable solids into a small saucepan, and discard the bay leaves. You should have ¾ to 1 cup of liquid; cook down the liquid or add water to adjust the yield to this amount. Bring to a boil on top of the stove, and add the butter spoonful by spoonful, incorporating each piece into the mixture with a whisk before you add another. Remove the saucepan from the heat, and add the lemon juice, chives, and additional salt and pepper to taste. At serving time, pull or scrape off the skin on top of the fish with a small paring knife. Coat the fish with the sauce, and sprinkle the chives on top. Bring to the table, and carve for the guests.

I can’t believe I almost forgot about this one.” Gran pointed to a galvanized steel trash can in the corner. The lid was sealed with conductive tape. “Gramps made it. It’s a homemade Faraday cage. The lid is super tight. He lined it with cardboard and extra aluminum foil on the inside for extra protection.” The Faraday cage would have protected the electronics inside from the EMP. It took a few minutes for Quinn to get it open. She set the lid aside and pulled out a hand-crank radio, a pair of walkie talkies, a couple of LED flashlights, and a Kindle e-reader. “That e-reader is full of reference and survival books. Medicinal herbs, edible plants, wilderness first aid, how to survive nuclear fallout, how to build a spring house and a latrine. And the Bible, of course. The usual beach read fare.

1½ pounds small red potatoes, unpeeled 2 tablespoons extra-virgin olive oil 1 teaspoon chopped fresh thyme Salt and pepper 1 Arrange potatoes in center of large sheet of aluminum foil and lift sides to form bowl. Pour ¾ cup water over potatoes and crimp foil tightly to seal. Place foil packet in air-fryer basket, place basket in air fryer, and set temperature to 400 degrees. Cook until paring knife inserted into potatoes meets little resistance (poke through foil to test), 25 to 30 minutes. 2 Carefully open foil packet, allowing steam to escape away from you, and let cool slightly. Arrange potatoes in single layer on cutting board; discard foil. Place baking sheet on top of potatoes and press down firmly on baking sheet, flattening potatoes to ½-inch thickness. Transfer smashed potatoes to large bowl; drizzle with oil and sprinkle with thyme, ½ teaspoon salt, and ⅛ teaspoon pepper. Toss until well combined and most potatoes have broken apart into chunks. 3 Return potatoes to air fryer and cook until well browned and crispy (do not stir or shake during cooking), 15 to 20 minutes. Season with salt and pepper to taste. Serve.

I tried as hard as I could to stay in that moment when I had felt my father’s spirit shining, when I could see both my parents for the scared, confused, incorruptible souls they truly were. But by the time we said good-bye and my parents left, I could barely see them through the clanking and shuffling of their fear-shells, all the tin cans and aluminum foil.

It makes me want to wrap it in aluminum foil like Elizabeth does her leftovers and save it for later.

Which was a damn good thing, because if another human being treated you the way a toddler did—threw food in your face, questioned your every move, unraveled all of the aluminum foil off the roll, yelled at the silverware, made you clean shit off their ass, peed in your bed, peed in your car, peed on you while you were cleaning up their pee, demanded that you repeat everything at least sixteen times and then screeched at you for talking too much—then you would probably kill them.

The Roots Need to be Covered: The roots are beautiful and definitely a sight that you want to take in, but that should be on rare occasions. When growing with the Kratky arrangement, it is best to purchase hard plastic containers that block out the light or to cover up see-through containers in a tarp, aluminum foil, or heat resistant blanket. As mentioned, plants typically have their roots below the ground, and this means that the light never actually hits the roots directly. When this happens, the roots could start to grow algae within the water. The algae starts to feed on the nutrient solution itself, and this, in turn, begins to take nutrients away from your plants to feed this intruder. While the roots are one of the most beautiful sights you can see with the Kratky method, it is also somewhat dangerous to do so and better avoided by beginners that aren’t careful.

21. Bacon and Cheddar "Pot-Potatoes" Preparation time: 20 minutes cooking time: 40 minutes servings: 4 Ingredients: 1 pound bacon (diced) 2 medium onions (thinly sliced) 5 medium Idaho potatoes (thinly sliced) ½ pound cheddar cheese (grated) 4 tablespoons of butter with cannabis 1 teaspoon of salt ½ teaspoon of black pepper ½ teaspoon of chili powder aluminum foil potato pot baking tray / frying pan Optional garnishes: spring onions (thinly sliced), a dollop of sour cream, etc. Directions: Enough to make the top - starting clothed your crockpot or slow cooker with some aluminum foil potatoes to cover if you're ready. Then heat a large skillet or stovetop on the stovetop (most ideally because of the large surface area) over medium heat. Add 1 tablespoon of butter with cannabis and grease your pan.

Coke can do other useful things. Phosphate from phosphoric acid is a great rust remover, forming a soluble complex with iron. Coke can therefore be used to loosen rusty bolts. You can remove rust spots on a chrome bumper with aluminum foil dipped in Coke. In a pinch, you can use it to clean a toilet bowl as well.

First, I placed the clean snapper on a bed of aluminum foil sprinkled with sea salt and olive oil. I then stuffed the tomatoes, garlic, onions, and coriander into the belly of the fish before sewing it shut. The first time I'd tasted this, the snapper was skewered and turned over open flames. To accompany it, I'd drunk the sweet juice from young coconuts cut with machetes, taken off the very trees above us. Now that I was back to apartment living, I had to modify the recipe and grill the fish in a closed packet. The texture of the skin wouldn't be as crisp, but the flesh would be even more tender. If I had thought Celia preferred the crisp texture, I would have fried it with the stuffing mixture served on the side. The fish was ready to be baked. I prepared sinanag, Filipino garlic fried rice, to accompany the fish: jasmine rice, smashed garlic cloves, sea salt, and a sprinkle of vegetable oil.

Grant…doesn’t use the helmet for football. He tapes balls of aluminum foil to it to help him connect with aliens who might try to talk to him.

Smoked Trout Gloria YIELD: 4 SERVINGS GLORIA BECAME PASSIONATE about trout fishing when we lived in Hunter. She would go to the river at an ungodly early morning hour, usually with Pierre Larré, and arrive back home, wet and exhilarated, with a bunch of fresh trout at about 9:00 A.M., when I was getting up. She liked them best smoked and served with creamy scrambled eggs on buttered toast, a dish that is a welcome treat for breakfast, brunch, lunch, or even dinner. You can, of course, buy smoked trout, but we smoke our own. I first soak the trout for 2 hours in a brine made of 1 cup of kosher salt, 2 cups of water, and 2 tablespoons of sugar; then I wash and pat it dry. I spread a handful of hickory chips or sawdust in an old roasting pan and add some crumpled pieces of aluminum foil to the pan to support a wire rack, on which I arrange the trout. I cover the pan tightly with a large piece of foil and place it on a small electric burner over medium heat for 10 to 15 minutes, until the trout is golden. After it rests for an hour or so, I remove the skin and head, and the moist, fragrant flesh slides off the central bone. Smoked trout is best served lukewarm or at room temperature. 8 large eggs ½ teaspoon salt ½ teaspoon freshly ground black pepper 4 large slices country bread 4 tablespoons (½ stick) unsalted butter for cooking the eggs, plus extra for spreading on the toast 2 to 3 tablespoons cream or milk 4 smoked trout, 6 to 10 ounces each, with skin and head removed and the flesh separated from the bones Beat the eggs in a bowl, and add the salt and pepper. Toast the bread, and coat it with butter. Heat the 4 tablespoons of butter in a sturdy saucepan. When it is hot, add the eggs, and mix them gently and continuously with a whisk to create a creamy mixture with small curds. Keep cooking for about 2 minutes, until the eggs are thick and creamy but still slightly runny. Do not overcook. Remove the pan from the heat, and add a few tablespoons of the cream or milk to stop the cooking and keep the mixture from becoming too tight. Place a slice of toast on each of four plates, spoon the eggs on top, and surround with pieces of smoked trout. Serve immediately.

Semi-Dry Tomatoes and Mozzarella Salad YIELD: 4 SERVINGS IN THE Today’s Gourmet series, I wanted to create dishes that were elegant, modern, original, light, and reasonably quick to prepare. TV demanded that the dishes be visually attractive, too. It was fun to dream up new recipes with that focus in mind. This one is a good example. Partially drying the tomatoes in the oven concentrates their taste, giving them a wonderfully deep flavor and great chewiness. The red of the tomatoes, the white of the cheese, and the green of the basil make this dramatically colorful salad especially enticing. Serve with good crunchy bread. 1½ pounds plum tomatoes (about 6), cut lengthwise into halves (12 pieces) ¾ teaspoon salt 10 ounces fresh mozzarella cheese, cut into ½-inch slices 2 tablespoons drained and rinsed capers ½ teaspoon freshly ground black pepper 1 teaspoon chopped garlic 3 tablespoons extra-virgin olive oil ½ teaspoon grated lemon rind About 1 cup (loose) basil leaves Preheat the oven to 250 degrees. Line a cookie sheet with aluminum foil. Arrange the tomato halves cut side up on the sheet, and sprinkle ½ teaspoon of the salt on top. Bake for 4 hours. Remove the tomatoes from the oven (they will still be soft), and put them in a serving bowl. Let them cool, then add the mozzarella, capers, remaining ¼ teaspoon salt, pepper, garlic, olive oil, and lemon rind, and mix to combine. Drop the basil leaves into 2 cups of boiling water, and cook for about 10 seconds. Drain, and cool under cold running water. Press the basil between your palms to extrude most of the water, then chop finely. Add to the salad, toss well, and serve.

finally realize your KNIGHT in shining ARMOR is really a LOSER in ALUMINUM FOIL!

halibut steamed in parchment paper halibut al cartoccio Four 6-ounce pieces halibut Kosher salt and freshly ground black pepper 4 tablespoons unsalted butter 1 fennel bulb, very thinly sliced 4 shallots, very thinly sliced 1 garlic clove, very thinly sliced ½ cup extra virgin olive oil, plus more for drizzling ¼ cup dry white wine 3 lemons, halved, plus more lemon juice for drizzling if needed 1 large or 2 medium tomatoes, peeled, seeded, and diced ¼ cup fresh flat-leaf parsley leaves ¼ cup celery leaves 2 tablespoons snipped fresh chives 2 tablespoons finely sliced fresh basil 1 teaspoon crushed coriander seeds 1 Preheat the oven to 400°F. 2 Cut 4 good-sized pieces of parchment paper or aluminum foil, each about 9 inches long, and shape into heart shapes by folding them in half and then, beginning at the bottom of the fold, cutting a half-heart shape, using most of the paper. When you open the folded paper, it should be in the shape of a heart and about 9 inches long. Lay the open hearts on the countertop. 3 Put a piece of halibut on one side of each heart and season to taste with salt and pepper. Put a tablespoon of butter on top of each piece of fish. Arrange the fennel, shallots, and garlic evenly over and around each piece of halibut. Drizzle 1 tablespoon of olive oil, 1 tablespoon of wine, and the juice of ½ lemon on each fish. 4 Fold the parchment over the fish and crimp any open sides by folding it back onto itself to seal the fish inside the packet. Transfer the packets to a baking sheet or shallow baking pan and bake for 12 minutes. 5 Meanwhile, toss the tomatoes with the parsley, celery leaves, chives, basil, and coriander seeds in a bowl. Season to taste and dress with the remaining ¼ cup of olive oil and the juice of 1 lemon. 6 Remove the baking sheet from the oven. Gently cut open each parchment package, taking care because the steam can be very hot, and set each portion on a serving plate. The fish can stay on the parchment or not. 7 Top each piece of fish with a quarter of the salad. Drizzle with more olive oil and lemon juice, if necessary. Delicate fish is often cooked in parchment in Italy, which allows it to steam gently in the paper. When you open the parchment, a dramatic whirl of hot, moist steam escapes—a true delight for the senses! For this recipe, I follow another Italian culinary custom and top the fish with dressed salad when I serve it. The hot fish brings out the flavors in the herbaceous salad.  serves 4

I learned how to put aluminum foil in the bottom of a pan when cooking steak or chicken to make cleaning up easier.