Batch Party Quotes

The big mistake of modern media has been this notion of balance for balance's sake. That the left is just as violent and cruel as the right, that unions are just powerful as corporations, that reverse racism is just as damaging as racism.... Governments led by liberal democrats passed laws which changed the air I breathe for the better. Okay I'm for them and not for the party that is as we speak plotting to abolish the E.P.A. And I don't need to pretend that both sides have a point here, and I don't care what left or right commentators say about it. I only care what climate scientists say about it. Two opposing sides don't necessarily have two compelling arguments. Martin Luther King speaks on that wall in the capital and he didn't say "Remember folks, those southern sheriffs with the fire hoses and the German shepherds, they have a point too." No, he said, "I had a dream and they had a nightmare." This isn't Team Edward & Team Jacob. Liberals like the ones on that field must stand up and be counted and not pretend that we're as mean or greedy or shortsighted or plain batched as they are. And if that is too polarizing for you and you still want to reach across the aisle and hold hands and sing with someone on the right ... Try Church.

The squid has even evolved a special place to house the bacteria - a structure scientists call a 'light organ' located inside the mantle. But the bacteria don't just set up house and begin to party. When the first batch of bacteria arrive in their new digs, they have work to do.The light organ has been partially prepared for the bacteria's arrival, but the final touches won't occur until the newly arrived bacteria get things started. It's as though they've arrived in a new house but only the frame is up. The bacteria themselves have to do the finish work.

We make the delicate liqueur chocolates, the rose-petal clusters, the gold-wrapped coins, the violet creams, the chocolate cherries and almond rolls, in batches of fifty at a time, laying them out onto greased tins to cool. Hollow eggs and animal figures are carefully split open and filled with these. Nests of spun caramel with hard-shelled sugar eggs are each topped with a triumphantly plump chocolate hen; pie-bald rabbits heavy with gilded almonds stand in rows, ready to be wrapped and boxed; marzipan creatures march across the shelves. The smells of vanilla essence and cognac and caramelized apple and bitter chocolate fill the house. And now there is Armande's party to prepare for, too. I have a list of what she wants on order from Agen- foie gras, champagne, truffles and fresh chanterelles from Bordeaux, plateaux de fruits de mer from the traitor in Agen. I will bring the cakes and chocolates myself.

Rachael Ray was in the middle of making small lemon bars, which reminded me almost immediately of a new recipe for lemon drop cookies I'd been wanting to try and maybe serve at an upcoming children's birthday party I had scheduled. Like I say, cooking can be like therapy for me when I'm real upset, and no sooner had I grabbed a bag of lemon drop candy in the cabinet, wrapped the nuggets in a towel, and begun beating them to bits with a hammer than I calmed down and concentrated on making the batter just right. Butter, sugar, grated lemon rind, heavy cream, an egg, flour baking powder and salt, the crushed candy- the ingredients couldn't have been simpler. What I wondered about was whether the candy would melt during the baking, and I got my answer after the cookies had been in the oven about twelve minutes, and I finally bit into a cooled one, and noticed a slight crunch that was one of the most wonderful sensations I'd ever experienced. Yeah, the cookies were out of this world, and I knew the kids would love 'em, but since I personally like most of my cookies to be kinda chewy, I did decide then and there that the next time I baked a batch, I'd test the texture after only ten minutes of baking- or till just the edges of the cookies browned. I also decided these cookies could give Miss Rachael Ray's lemon bars a good run for their money, and that they should have me on that program doing something a little different. I mean, anybody can make ordinary lemon bars.

The enemy won some points at the very beginning. On both of the two days preceding his remarks about Worth, Hitchcock notes that American deserters had been shot while crossing the Rio Grande. Probably they were just bored with army rations but there was some thought that they might be responding to a proclamation of General Ampudia’s which spies had been able to circulate in camp. Noting the number of Irish, French, and Polish immigrants in the American force, Ampudia had summoned them to assert a common Catholicism, come across the river, cease “to defend a robbery and usurpation which, be assured, the civilized nations of Europe look upon with the utmost indignation,” and settle down on a generous land bounty. Some of them did so, and the St. Patrick Battalion of American deserters was eventually formed, fought splendidly throughout the war, and was decimated in the campaign for Mexico City — after which its survivors were executed in daily batches.… This earliest shooting of deserters as they swam the Rio Grande, an unwelcome reminder that war has ugly aspects, at once produced an agitation. As soon as word of it reached Washington, the National Intelligencer led the Whig press into a sustained howl about tyranny. In the House J. Q. Adams rose to resolve the court-martial of every officer or soldier who should order the killing of a soldier without trial and an inquiry into the reasons for desertion. He was voted down but thereafter there were deserters in every Whig speech on the conduct of the war, and Calm Observer wrote to all party papers that such brutality would make discipline impossible. But a struggling magazine which had been founded the previous September in the interest of sports got on a sound financial footing at last. The National Police Gazette began to publish lists of deserters from the army, and the War Department bought up big editions to distribute among the troops. Taylor sat in his field works writing prose. Ampudia’s patrols reconnoitered the camp and occasionally perpetrated an annoyance. Taylor badly needed the Texas Rangers, a mobile force formed for frontier service in the Texas War of Independence and celebrated ever since. It was not yet available to him, however, and he was content to send out a few scouts now and then. So Colonel Truman Cross, the assistant quartermaster general, did not return from one of his daily rides. He was still absent twelve days later, and Lieutenant Porter, who went looking for him with ten men, ran into some Mexican foragers and got killed.

Aung San spent the rest of 1940 in the Japanese capital, learning Japanese and apparently getting swept away in all the fascist euphoria surrounding him. “What we want is a strong state administration as exemplified in Germany and Japan. There shall be one nation, one state, one party, one leader . . . there shall be no nonsense of individualism. Everyone must submit to the state which is supreme over the individual . . . ,” he wrote in those heady days of the Rising Sun.8 He spoke Japanese, wore a kimono, and even took a Japanese name. He then sneaked back into Burma, landing secretly at Bassein. He changed into a longyi and then took the train unnoticed to Rangoon. He made contact with his old colleagues. Within weeks, in small batches and with the help of Suzuki’s secret agents in Rangoon, Aung San and his new select team traveled by sea to the Japanese-controlled island of Hainan, in the South China Sea. There were thirty in all—the Thirty Comrades—and they would soon be immortalized in nationalist mythology. Aung San at twenty-five was one of the three oldest. He took Teza meaning “Fire” as his nom de guerre. The other two took the names Setkya (A Magic Weapon) and Ne Win (the Bright Sun). All thirty prefixed their names with the title Bo. “Bo” meant an officer and had come to be the way all Europeans in Burma were referred to, signifying their ruling status. The Burmese were now to have their own “bo” for the first time since 1885. But six months of harsh Japanese military training still lay ahead. It wasn’t easy, and at one point some of the younger men were close to calling it quits. Aung San, Setkya, and Ne Win received special training, as they were intended for senior positions. But all had to pass through the same grueling physical tests, saluting the Japanese flag and learning to sing Japanese songs. They heard tales of combat and listened to Suzuki boasting of how he had killed women and children in Siberia.9 It was a bonding experience that would shape Burmese politics for decades to come.

our present batch of Republican lawmakers “do have an authoritarian mindset of taking power by any means necessary. The hallmark of the authoritarian parties is a refusal to accept the results of democratic elections when they don’t go their way. Another hallmark is a refusal to disavow—or an enthusiastic embrace of—political violence as an instrument for achieving power.

When Lonegan hosted rallies, he and his team were ready to record the e-mail address of anyone who shared it. They made phone trees and hosted volunteer training sessions. They passed out the phone numbers of local congressmen to activists and coached them on the best time to call. (Late night was sometimes best so that volunteers could leave voicemails, which would be waiting in big batches when the politician showed up for work the next day.) They taught volunteers the fine art of calling talk-radio programs and getting on the air, coaching them to mention the right website address or phone number when they were on the air. Lonegan and his colleagues did more than just get Tea Party activists to focus on the Waxman-Markey bill. Americans for Prosperity also helped direct the activists’ passion toward a very specific group of targets: Republican politicians. Attacking the Republican party was one of AFP’s central strategies from the earliest days. In 2006, Lonegan attended a private AFP event hosted by Charles and David Koch, in Aspen, Colorado.

When I plan a menu I consider color, texture, taste, and balance: Color: A red vegetable next to a yellow one looks unappetizing. Two white ones, like celery and cauliflower, look awful. Texture: Creamed chicken with mashed potatoes makes too much mush. Always serve something crisp with something soft. Taste: Never team two sours, two sweets, or two bitters. Candied yams and cranberry sauce are both delectable, but served together they break two of these rules, color and taste contrast. Balance: Courses shouldn't be uniformly rich nor light. A too rich menu might consist of a heavy cream soup, a roast with thickened gravy and potatoes, and a heavy cream soup, a roast with thickened gravy and potatoes, and a heavy whippedcreamtopped dessert. If the main course is substantial, the first should be light, crisp and appetizing, and the dessert an airy sherbet or a compote of fresh fruit. I decide first on the main course. For a buffet for twelve there should be two warm dishes. If you're going to be a relaxed hostess choose two that can be made the day before. Most of them improve with reheating. Some of the possibilities are beef bourguignon, boned and skinned breasts of chicken in a delicate cream sauce, a shrimp-lobster-and-scallop Newburg, lamb curry with all its interesting accompaniments. With any of these, serve a large, icy bowl of crisp salad with a choice of two or three dressings in little bowls alongside. Hot dishes must be kept hot in chafing dishes or on a hot tray so that they’re just as good for the second helping. Plates should be brought warm to the buffet table just before the guests serve themselves. I like to have a complete service at each end of the table so that people won’t have to stand in line forever, and there should be an attractive centerpiece, though it can be very simple. A bowl of flowers, carefully arranged by the hostess in the afternoon, and candles—always candlelight. The first course for a buffet supper should be an eye-catching array of canapés served in the living room with the drinks. I think there should be one interesting hot thing, one at room temperature, and a bouquet of crisp raw vegetables. The raw vegetables might include slim carrot sticks, green pepper slices, scallions, little love tomatoes, zucchini wedges, radishes, cauliflowerettes, olives, and young turnips. Arrange them colorfully in a large bowl over crushed ice and offer a couple of dips for non-dieters. [...] It’s best to serve hot hors d’oevres in two batches, the second ones heating under the broiler while the first round of drinks is served. [...] After people have had their second helpings the maid clears the buffet and puts out the dessert. Some people like an elaborate ice-cream concoction — so many men like gooey, sweet things. Pander to them, and let them worry about their waistlines. Some people like to end dinner with cheese and fruit. Other two kinds — one bland and one forthright, and just ripe. French bread and crackers on the side. For diet watchers gave a pretty bowl of fresh fruits, dewy and very cold. Serve good, strong coffee in pretty demitasses and let the relaxed conversation take over.

Thirty-eight of the seventy-three households in Mashai reported that they brewed and sold beer at least six times in the last year. Many brewed far more often than that, and some brewed once a week or even more. Brewing can bring in a significant amount of money. Most often about forty liters were brewed at a time, which could be sold for between M4 and M10 depending on the quality of the beer. The ingredients, which included a washbasin full of sorghum and a small bowl of maize meal for each forty liter batch, usually cost less than M1, so it was possible for a diligent brewer to net as much as M5, M10, or even more per week from beer. For many households which lacked wage labor, beer brewing was the main source of income (see Gay 1980a for an account of the economics and sociology of brewing in a lowland village). Beer brewing, like many other economic activities through which women support themselves, must be understood not simply as a productive activity, but as a mechanism of redistribution. Beer is sold only to local villagers, predominantly men, and brewing is first of all a way of obtaining access to the cash earnings of employed men. Production of beer is directly stimulated by the presence within the village of men with money to buy it, and it is best understood as one of a number of possible ways for women to get a piece of that money. Brewing is thus very much a dependent or derived form of production; without migrant labor, the villagers of Mashai could no more support themselves through beer brewing than Mark Twain’s famous townsmen could support themselves by taking in each other’s laundry. Understood in this way, it is easy to see why brewing is as much a social skill as a technical one, and why one’s ability to make money by brewing is not a simple matter of the amount of beer one produces. Beer drinking is the main social event in the village for men, and it goes on in small or large groups every day. To sell a lot of beer a woman must be a cheerful and congenial hostess, and have a strong social position in the village. Making money on beer requires the same kinds of skills and social assets as throwing a successful party. It is thus a form of economic activity which is deeply embedded in the social relations of the village. I shall return to this point later.

Chef Fany Gerson opened Dough in Bed-Stuy in 2010, and her big, billowy, brioche-style doughnuts have spread across the city and are now available at dozens of third-party locations (including Smorgasburg, which is where we first sampled the bad boys). With delectable flavors like blood orange, hibiscus, and toasted coconut, inspired by Fany's Latin American heritage, to know Dough is to love it. Naturally, Anarchy in a Jar supports local and family farmers- this is Brooklyn! A lesser credo just wouldn't cut it. The small-batch condiments company was started in 2009 by Laena McCarthy and includes deliciously eclectic offerings like grapefruit & smoked salt marmalade, cherry balsamic jam, and beer mustard.

Kai had won his argument with the bacon, but I conceded only to a monastic crumble of extracrispy bits, as underdone bacon would have violated every personal code I maintained. I forced him to make his own frosting and to include a maple accent, and the bacon/maple combo could only be used on half of the batch. The others, all mine, turned out beautifully and as previously discussed with Manda: strawberry-raspberry cakes with a light and airy lime frosting. I would garnish with a single perfect raspberry right before the party.

Every December, my dear friend Myra throws an all-girls cookie swap (with strict instructions to leave the kids and husbands at home!), and we all gather at her house for an afternoon of great company, glasses of bubbly and, of course, way too many sweets! It’s a holiday tradition that all her guests have come to look forward to each holiday season, and this year, I decided to host my own sugar-fueled version. Here’s the way my cookie swap works: each guest brings a big batch of their favorite homemade holiday cookies with recipe cards to pass around, and at the party, are given a “to-go” box in which they collect a sampling of everyone else’s signature treats. After a couple hours of mixing and mingling, the ladies leave with a box of two dozen or so different kinds of cookies to sample, and (if they’re feeling generous) share with family and friends! It’s a delicious, and slightly dangerous, way to kick off the holidays, and guests are guaranteed to discover a few new recipes that are destined to become family traditions.