Aluminum Siding Quotes

As the boat filled and capsized, the aluminum boom flew across the cockpit and hit the side of Tiger’s head. The world was cold, blue, and shimmering. Thoughts swam through her mind like a school of tropical fish, moving in unison then darting off in all directions.

America isn't young, you know. It's ancient and evil. With aluminum siding.

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There are clouds between us and them," pointed out Isten of the Hungarians. He had a fine black mustache, a large, dusty black hat, and the grin of a man who makes his living selling aluminum siding and new roofs and gutters to senior citizens but who always leaves town the day after the checks clear whether the work is done or not.

There are clouds, between us and them,” pointed out Isten of the Hungarians. He had a fine black moustache, a large, dusty black hat, and the grin of a man who makes his living selling aluminum siding and new roofs and gutters to senior citizens but who always leaves town the day after the checks clear whether the work is done or not.

This kiss is zeroes and ones jumbled and tossed into a pneumatic system, unscrambled at the end and scrawled onto a tape recorder slowly rolling at the side of your bed, then slapping back, reverbed off the ringer, a tinny phantom of the smooch like a smack on an aluminum can, up the same veins through the belly of the same satellite and softly to the side of my head;

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The moment I stepped out the front door I was faced again with Manhattan. There it was, oh splendid ship of concrete and steel, aluminum, glass and electricity, forging forever up the dark river. (The hudson - like a river of oil, filthy and rich, gleaming with silver lights.) Manhattan at twilight: floating gardens of tender neon, the lavender towers where each window glittered at sundown with reflected incandescence, where each crosstown street became at evening a gash of golden fire, and the endless flow of the endless traffic on the West Side Highway resembled a luminous necklace strung round the island's shoulders.

It was one of those great iron afternoons in London: the yellow sun being teased apart by a thoasand chimneys breathing, fawning upward without shame. This smoke is more than the day’s breath, more than dark strength--it is an imperial presence that lives and moves. People were crossing the streets and squares, going everywhere. Busses were grinding off, hundreds of them, down the long concrete viaducts, smeared with years’ pitiless use and no pleasure, into haze-gray, grease black, red lead and pale aluminum, between scrap heaps that towered high as blocks of flats, down side-shoving curves into roads clogged with Army convoys, other tall busses and canvas lorries, bicycles and cars, hitching now and then, over it all the enormous gas ruin of the sun among the smokestacks, the barrage balloons, power lines and chimneys brown as aging indoor wood, brown growing deeper, approaching black through an instant-- perhaps the true turn of the sunset-- that is wine to you, wine and comfort. The Moment was 6:43:16 British Double Summer Time: the sky beaten like Death’s drum, still humming, and Slothrop’s cock--say what? yes lookit inside his GI undershorts here’s a sneaky hardon stirring, ready to jump-- well great God where’d that come from? There is in his history, and likely, God help him, in his dossier, a peculiar sensitivity to what is revealed in the sky. (But a harden?)

He finds an open boulevard of water that leads inward to the Core. It has a sort of pedestrian catwalk running along one side of it, pieced together haphazardly, a seemingly endless procession of gangplanks, pontoons, logs, abandoned skiffs, aluminum canoes, oil drums. Anywhere else in the world, it would be an obstacle course; here in the Fifth World, it's a superhighway.

And then I found myself atop a slender wedge of ice, adorned with a discarded oxygen cylinder and a battered aluminum survey pole, with nowhere higher to climb. A string of Buddhist prayer flags snapped furiously in the wind. Far below, down a side of the mountain I had never laid eyes on, the dry Tibetan plateau stretched to the horizon as a boundless expanse of dun-colored earth.

Bethsmane was ugly. There were “For Sale” signs on every other truck and mobile home. It seemed preposterous that someone would choose to live in such a place, inhabit one of the cheap aluminum-sided factory houses, send their children to school in the mornings, drive to work—Where? To do what?—then come home at night to sit on their couches and watch television. That was a sad thought.

It is an autumn New York morning, and therefore glorious; it is his first day of his long journey, the day before the interview, and his clothes are still clean and neat, socks still paired, blue suit unwrinkled, toothpaste still American and not some strange foreign flavor. Bright-lemon New York light flashing off the skyscrapers, onto the quilted aluminum sides of food carts, and from there onto Arthur Less himself. Even the mean delighted look from the lady who would not hold the elevator, the humor-free girl at the coffee shop, the tourists standing stock-still on busy Fifth Avenue, the revved-up accosting hawkers (“Mister, you like comedy? Everybody likes comedy!”), the toothache sensation of jackhammers in concrete—none of it can dull the day. Here is a shop that sells only zippers. Here are twenty of them. The Zipper District. What a glorious city.

Plodding slowly up the last few steps to the summit, I had the sensation of being underwater, of life moving at quarter speed. And then I found myself atop a slender wedge of ice, adorned with a discarded oxygen cylinder and a battered aluminum survey pole, with nowhere higher to climb. A string of Buddhist prayer flags snapped furiously in the wind. Far below, down a side of the mountain I had never laid eyes on, the dry Tibetan plateau stretched to the horizon as a boundless expanse of dun-colored earth.

Bethsmane was ugly. There were “For Sale” signs on every other truck and mobile home. It seemed preposterous that someone would choose to live in such a place, inhabit one of the cheap aluminum-sided factory houses, send their children to school in the mornings, drive to work—Where? To do what?—then come home at night to sit on their couches and watch television. That was a sad thought. I pictured family dinners: green bean casserole, macaroni and cheese, glasses of orange soda and cheap beer, chocolate ice cream. That was not how I wanted to live.

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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.

The manager told of being in on the development of a miraculous insulating material, which had been used on rocket ships to the Moon. This was, in fact, the same material which gave the aluminum siding of Dwayne Hoover’s dream house in Midland City its miraculous insulating qualities.

Well, here’s a quick summary of my archery adventures:   1) The Gobbling Grass: Dad set the target up in a big open field, and he gave me his old wooden arrows to start out with. I scored a hit with every arrow—if you count the ground as a target.  Result: We lost half of the arrows in the tall grass.   2) The Ruthless Rocks: This time Dad set the target up on the side of a hill so we could use it as a backstop. My arrows hit every time—the hill, not the target. Unfortunately, the wooden arrows broke when they hit rocks hidden under the dirt. (For the record, it wasn’t my fault. I didn’t put the rocks in the hillside.) Dad mumbled something about keeping my eyes open while aiming. Result:  We ran out of wooden arrows, and Dad switched me to aluminum ones.   3) The Luring Lake: This time I used the same target on the hillside but Dad’s aluminum arrows. He told me to aim a little higher because the aluminum arrows were heavier. So I drew the first arrow back as far as I could, aimed up, and fired. The arrow flew beautifully—way over the target, clean over the hill, and PLUNK into the pond. My next two arrows came much closer. The last one even almost hit the hill. Result: Dad decided we’d done enough archery, and we should try fishing instead. (And we all know how well that worked out.)

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.

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.  

Mid-June 2012 …Do you remember the arrogant male model who came to the Bahriji School to give a grooming course to us students when we were there? An evening after my return to London, while staying at Uncle James’ home, I visited one of the London sex clubs. Uncle James was in Hong Kong and I had his town house to myself before I moved to my own lodgings in Ladbroke Grove, recommended by the Nottinghill Methodist Church housing project. I was terribly lonely and needed company desperately. I ventured to “Heavens” located Under the Arches on Villiers Street, Charing Cross, a little before midnight. In 1972, this establishment was located in a large warehouse. For the uninitiated, the entrance was nondescript. It was dimly lit from the outside, and when a patron wished to gain entry, he pressed an obscure doorbell by the side of a huge aluminum sliding door. A pair of eyes would look through a peephole, checking to make sure that it was neither a police raid nor an underage client. If the patron was handsome and dressed like a macho gay man, he’d be asked for identification. Once approved, the green door would slide open to allow entry. Inside “Heavens” was a different world. Throngs of leather and denim-clad patrons checked their belongings in the tiny cloakroom next to the cashier’s booth. A small safety deposit box was then allocated upon request for each visitor to deposit his wallet or important documents for safekeeping. The safety deposit box key, attached to an elastic band together with the clothing claim tag, would then be handed to the patron to wear around his wrist or ankle. Most patrons were shirtless except for their jeans and leather pants. The uninhibited would strip down to their jock straps or sports undergarments. Their naked buttocks were ready to be in service for a night of unbridled debauchery.

Sitting in the center of the couch opposite Andrew was a woman with too-black hair pulled back in a tight bun. On a guess, she was pushing eighty. She had a straight back and a few spots on her thin hands. An aluminum cane lay across her lap. It stuck out just enough on either side to make it uncomfortable for anyone else to sit on the couch. Nate wasn’t sure if she’d done it deliberately or not.

Help me,” the girl pleaded softly. Sam knelt beside her. He recoiled in shock. “Bette?” The left side of Bouncing Bette’s face was covered in blood. There was a gash above her temple. She was panting, gasping, like she had collapsed after a marathon and was trying with her last ounce of energy to crawl across the finish line. “Bette, what happened?” “They’re trying to get me,” Bette cried, and clutched at Sam’s arm. The three dark figures advanced to the edge of the circle of light. One was clearly Orc. No one else was that big. Edilio and Quinn moved into the garage doorway. Sam disengaged from Bette and took up a position beside Edilio. “You want me to beat on you guys, I will!” Orc yelled. “What’s going on here?” Sam demanded. He narrowed his eyes and recognized the other two boys, a kid named Karl, a seventh grader from school, and Chaz, one of the Coates eighth graders. All three were armed with aluminum bats. “This isn’t your business,” Chaz said. “We’re dealing with something here.” “Dealing with what? Orc, did you hit Bette?” “She was breaking the rules,” Orc said. “You hit a girl, man?” Edilio said, outraged. “Shut up, wetback,” Orc said. “Where’s Howard?” Sam asked, just to stall while he tried to figure out what to do. He’d lost one fight to Orc already. Orc took the question as an insult. “I don’t need Howard to handle you, Sam.” Orc marched right up to Sam, stopped a foot away, and put his bat on his shoulder like he was ready to swing for a home run. Like a batter ready for the next fastball. Only this was closer to T-ball: Sam’s head was impossible to miss. “Move, Sam,” Orc ordered. “Okay, I’m not doing this again,” Quinn said. “Let him have her, Sam.” “Ain’t no ‘let me,’” Orc said. “I do what I want.” Sam noticed movement behind Orc. There were people coming down the street, twenty or more kids. Orc noticed it too, and glanced behind him. “They aren’t going to save you,” Orc said, and swung the bat hard. Sam ducked. The bat whooshed past his head, and Orc rotated halfway around, carried forward by the momentum. Sam was thrown off balance, but Edilio was ready. He let loose a roar and plowed headfirst into Orc. Edilio was maybe half Orc’s size, but Orc was knocked off his feet. He sprawled out on the concrete. Chaz went after Edilio, trying to pull him off Orc. The crowd of kids who had come running down the street surged forward. There were angry voices and threats, all aimed at Orc. They yelled, Sam noted, but no one exactly jumped into the unequal fight.

Matt and Olivia lived in a declining two-family held together by aluminum siding.

[...] I kept thinking we were trapped in hell. Infernal, lung-curdling smoke? Check. Eardrum-bursting, satanic thunder? Check. Multitudes of shrieking imps? Check. [...] I had the gut feeling I was trapped there eternally, back behind First Baptist's aluminum-sided temple.

A huge maze of tents and mud huts and homes built from plastic and aluminum siding in a labyrinth of narrow passageways littered with dirt and shit. It was a city in the belly of a yet greater city. He had lived in a small mud house there with his brothers… In its alleyways, he and his brothers had learned to walk and talk. They had gone to school there. He had played with sticks and rusty old bicycle wheels on its dirty streets, running around with other refugee kids, until the sun dipped and his grandmother called him home.

This isn’t good,” Win said. Myron nodded. Two white men show up at your house. You don’t know either one. You don’t ask for ID. You just show them in and leave them out back. Something was definitely not right here. “Let’s just see how it plays out,” Myron said. It did not take long. Eight large men came from three different directions. Two burst through the back door. Three circled in from the right side of the house. Three more from the left. They all carried aluminum baseball bats and let’s-kick-some-ass scowls. They fanned out, encircling the yard. Myron felt his pulse race. Win folded his arms; only his eyes moved. These

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

Oh, oh Try not to think so much about The truly staggering amount Of oil that it takes to make a record All the shipping, the vinyl The cellophane lining, the high gloss The tape and the gear Try not to become too consumed With what's a criminal volume Of oil that it takes to paint a portrait The acrylic, the varnish Aluminum tubes filled with latex The solvents and dye, oh Let's just call this what it is The jealous side of mankind's death wish When it's my time to go Gonna leave behind things that won't decompose Try not to dwell so much upon How it won't be so very long From now that they laugh at us for selling A bunch of fifteen year olds made from dinosaur bones singing, "Oh yeah" Again and again Right up to the end Let's just call this what it is The jealous side of mankind's death wish When it's my time to go Gonna leave behind things that won't decompose, oh I'll just call this what it is My vanity gone wild with my crisis One day this all will repeat I sure hope they make something useful out of me

Turning on her side, she felt the friction from the rough carpet burn her exposed skin. The movement sent a shard of pain through the back of her skull. Ignoring the screaming protest of her shoulder, she dug behind her until her hand closed around the butt of her SIG P226. A few tugs and it was free. A tiny voice was yelling frantically from the mangled front seat. Renee collapsed onto her back, pistol in hand, and looking up into the front seat, she saw Joseph lying still against the steering wheel. He was bleeding heavily. A shadow appeared at his window. Renee struggled to focus and then the window exploded as the muzzle of an M4 punched through the glass. Her pistol came up, guided by the primitive part of her brain, and she fired two shots from her place on the floor. She heard the man grunt as blood misted onto the spiderwebbed windshield. Reaching above her head and grabbing the latch, Renee pushed the door open with her head. The fresh air felt good as she twisted herself onto her stomach and clawed her way out of the Jeep. A burst of rifle fire hit the Jeep like a handful of gravel being thrown against an aluminum building. She struggled to her feet as what was left of the windshield exploded into the air

Hudson Creek is a decaying strip of buildings on either side of the highway, clinging to the road like barnacles on a rotting pier. If this were an ecosystem, I’d say it was on the verge of collapse. FOR SALE signs litter stretches of property with dilapidated buildings that look like they haven’t had two-legged occupants in years. Occasionally I spot signs of life. Aluminum-sided trailers covered in faded paint with clothes dangling nearby on lines. Someone lives there, if this is what you can call living. I’ve seen plenty of poverty in my travels. Not all of it radiates despair. I’ve been to slums where the electricity falters at night, but the live music keeps going. I’ve visited shantytowns where a new pair of shoes is as rare as a Tesla, yet people wear homespun clothes as vibrant as any I’ve seen. Hudson Creek has none of that. There’s no new construction. No signs that the town is fighting for life. The only things not falling apart are the shiny new cars I occasionally spot in weed-infested driveways. These people have mixed-up priorities. Or do they? Would you invest in landscaping if you knew your property values were going to keep declining? Maybe it’s better to spend your money on an escape pod with leather seats and a Bluetooth system.

Lack of Saline Placebo in Vaccine Clinical Trials. You vigorously defended the inadequate and scientifically invalid use of an aluminum adjuvant or another vaccine as a placebo in pre-licensure vaccine clinical trials. When we pointed out that the use of a potent neurotoxin or another vaccine instead of a true inert placebo in the control group would conceal dangerous side effects caused by the vaccine, you replied that you considered it “a brilliant design.” I respectfully find that statement astounding.

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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.

goal? Through the dirty passenger window, the condos and apartments I eyed gave way to small homes, which eventually gave way to shanties built out of rusted aluminum siding. Thirty minutes later, the vehicle stopped outside what seemed like a warehouse or a small factory—odd, even for a shanty neighborhood. I stepped out of the vehicle and, for the first time since I had been in Thailand, I heard crickets singing, the occasional dog barking, and the rustle of tree leaves filled my ears. My driver

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.

From his high perch in the dry and warm cab, his sight lines were clear. The truck plaza itself was filled with activity and he noted it carefully. Vehicles entered and exited the long banks of fuel pumps in front of the garish low-slung building a hundred yards away. Professional truckers filled 150-gallon aluminum tanks with diesel fuel on one side of the lot, passenger cars and vans filled up with gasoline on the other.

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.

Mark Bittman is the New York Times’s “minimalist cook” and author, whose books include: How to Cook Everything, The VB6 Cookbook, and The Food Matters Cookbook. Bittman says you can do virtually all the cooking you need to with just these cooking supplies. 6 Use this list as your guide when minimizing your kitchen: eight-inch, plastic-handle stainless alloy chef’s knife instant-read thermometer three stainless steel bowls sturdy pair of tongs sturdy sheet pan plastic cutting board paring knife can opener vegetable peeler colander small, medium, and large cast-aluminum saucepans medium nonstick cast-aluminum pan large steep-sided, heavier-duty steel pan skimmer slotted spoon heat-resistant rubber spatula bread knife big whisk food processor salad spinner Microplane grater coffee and spice grinder blender knife sharpener

It took a certain skill to make a living off the city’s poorest trailer park, a certain kind of initiative. Tobin’s strategy was simple. He would walk right up to a drug addict or a metal scrapper or a disabled grandmother and say, “I want my money.” He would pound on the door until a tenant answered. It was almost impossible to hide the fact that you were home. It was hard to hide much of anything. Office Susie knew when your check arrived; she put it in your mailbox. And Lenny could plainly see if you had enough money to buy cigarettes or beer or a new bike for your kid but not enough to pay the rent. When a tenant opened the door, Tobin would thrust out his hand and say, “You got something for me?” Sometimes he knocked for several minutes. Sometimes he walked around the trailer, slapping the aluminum siding. Sometimes he asked Lenny or another tenant to rap on the back door while he assailed the front. He called tenants at work, even talking to their supervisors. When caseworkers or ministers would call and say “Please” or “Wait just a minute,” Tobin would reply, “Pay me the rent.

Siding Central has passion for quality, and we aim to deliver exceptional value to our customers. We provide high quality aluminum siding products that provide superior performance, durability, low maintenance, and good aesthetics.http://sidingcentral.ca/

Siding Central has passion for quality, and we aim to deliver exceptional value to our customers. We provide high quality aluminum siding products that provide superior performance, durability, low maintenance, and good aesthetics.http://sidingcentral.ca/

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

Steve Austin was portrayed by an alleged actor named Lee Majors, whose face had all the expressiveness of aluminum siding.