Boiling Point Of Water Quotes

In metric, one milliliter of water occupies one cubic centimeter, weighs one gram, and requires one calorie of energy to heat up by one degree centigrade—which is 1 percent of the difference between its freezing point and its boiling point. An amount of hydrogen weighing the same amount has exactly one mole of atoms in it. Whereas in the American system, the answer to ‘How much energy does it take to boil a room-temperature gallon of water?’ is ‘Go fuck yourself,’ because you can’t directly relate any of those quantities.

While the melodrama of hucking crates of tea into Boston Harbor continues to inspire civic-minded hotheads to this day, it’s worth remembering the hordes of stoic colonial women who simply swore off tea and steeped basil leaves in boiling water to make the same point. What’s more valiant: littering from a wharf or years of doing chores and looking after children from dawn to dark without caffeine?

There’s an inherent limit to the stress that any material can bear. Water has its boiling point, metals their melting points. The elements of the spirit behave the same way. Happiness can reach a pitch so great that any further happiness can’t be felt. Pain, despair, humiliation, disgust, and fear are no different. Once the vessel is full, the world can’t add to it.

Great meals rarely start at points that all look like beginnings. They usually pick up where something else leaves off. This is how most of the best things are made - imagine if the world had to begin from scratch each dawn: a tree would never grow, nor would we ever get to see the etchings of gentle rings on a clamshell... Meals' ingredients must be allowed to topple into one another like dominos. Broccoli stems, their florets perfectly boiled in salty water, must be simmered with olive oil and eaten with shaved Parmesan on toast; their leftover cooking liquid kept for the base for soup, studded with other vegetables, drizzled with good olive oil, with the rind of the Parmesan added for heartiness. This continuity is the heart and soul of cooking.

As she stared at them, Waringa noted that their skins were indeed red, like that of pigs or like the skin of a black person who has been scalded with boiling water or who has burned himself with acid creams. Even the hair in their arms and necks stood out stiff and straight like the bristle of an aging hog.

It was a curious game. This curiousness was evidenced, for example, in the fact that the young man, even though he himself was playing the unknown driver remarkably well, did not for a moment stop seeing his girl in the hitchhiker. And it was precisely this that was tormenting. He saw his girl seducing a strange man, and had the bitter privilege of being present, of seeing at close quarters how she looked and of hearing what she said when she was cheating on him (when she had cheated on him, when she would cheat on him). He had the paradoxical honor of being himself the pretext for her unfaithfulness. This was all the worse because he worshipped rather than loved her. It had always seemed to him that her inward nature was real only within the bounds of fidelity and purity, and that beyond these bounds she would cease to be herself, as water ceases to be water beyond the boiling point.

The boiling point of water is straightfoward, but the boiling point of societies is mysterious.

Where's my sister?" "She's setting up the island we found tonight." Galen shakes his head. "You slithering eel. You might have told me what you were up to." Toraf laughs. "Oh sure. 'Hey, Galen, I need to borrow Emma for a few minutes so I can kiss her, okay?' Didn't see that going over very well." "You think your surprise attack went over better?" Toraf shrugs. "I'm satisfied." "I could have killed you today." "Yeah." "Don't ever do that again." "Wasn't planning on it. Thought it was real sweet of you to defend your sister's honor. Very brotherly." Toraf snickers. "Shut up." "I'm just saying." Galen runs a hand through his hair. "I only saw Emma. I forgot all about Rayna." "I know, idiot. That's why I let you hit me fifty-eight times. That's what I would do if someone kissed Rayna." "Fifty-nine times." "Don't get carried away, minnow. By the way, was Emma boiling mad or just a little heated? Should I keep my distance for a while?" Galen snorts. "She laughed so hard I thought she'd pass out. I'm the one in trouble." "Shocker. What'd you do?" "The usual." Hiding his feelings. Blurting out the wrong thing. Acting like a territorial bull shark. Toraf shakes his head. "She won't put up with that forever. She already thinks you only want to change her so she can become another of your royal subjects." "She said that?" Galen scowls. "I don't know what's worse. Letting her think that, or telling her the truth about why I'm helping her to change." "In my opinion, there's nothing to tell her unless she can actually change. And so far, she can't." "You don't think she's one of us?" Toraf shrugs. "Her skin wrinkles. It's kind of gross. Maybe she's some sort of superhuman. You know, like Batman." Galen laughs. "How do you know about Batman?" "I saw him on that black square in your living room. He can do all sorts of things other humans can't do. Maybe Emma is like him." "Batman isn't real. He's just a human acting like that so other humans will watch him." "Looked real to me." "They're good at making it look real. Some humans spend their whole lives making something that isn't real look like something that is." "Humans are creepier than I thought. Why pretend to be something you're not?" Galen nods. To take over a kingdom, maybe? "Actually, that reminds me. Grom needs you." Toraf groans. "Can it wait? Rayna's getting all cozy on our island right about now." "Seriously. I don't want to know." Toraf grins. "Right. Sorry. But you can see my point, right? I mean, if Emma were waiting for you-" "Emma wouldn't be waiting for me. I wouldn't have left." "Rayna made me. You've never hit me that hard before. She wants us to get along. Plus, there's something I need to tell you, but I didn't exactly get a change to." "What?" "Yesterday when we were practicing in front of your house, I sensed someone. Someone I don't know. I made Emma get out of the water while I went to investigate." "And she listened to you?" Toraf nods. "Turns out, you're the only one she disobeys.

Do you know anything about frogs?" "Frogs?" "Yes, various biological studies have shown that if a frog is placed in a container along with water from its own pond, it will remain there, utterly still, while the water is slowly heated up. The frog doesn't react to the gradual increase in temperature, to the changes in its environment, and when the water reaches the boiling point, the frog dies, fat and happy. On the other hand, if a frog is thrown into a container full of already boiling water it will jump straight out again, scalded, but alive!" Olivia doesn't quite see what this has to do with the destruction of the world. Igor goes on: "I was like that boiled frog. I didn't notice the changes. I thought everything was fine, that the bad things would just go away, that it was just a matter of time. I was ready to die because I lost the most important thing in my life, but instead of reacting, I sat there bobbing apathetically about in water that was getting hotter by the minute.

Of course, there are things that are indifferent to human opinion – gravity, the moondriven motion of the tides, the boiling point of water. But the finer details of reality – the state of a marriage, artistic merit, a person’s true nature – have something delicate and consensual about them.

How does adding salt change the freezing and boiling points of water?” “The freezing point decreases and the boiling point increases.

CHEESE WATER HAS REACHED BOILING POINT.’ ‘Cheese water,’ Fran chuckled. ‘Wait! Where

Though milk and water are liquids, their boiling point is different. Though man and woman are human, their point of temptation is different

What has he in his hand there?" cried Starbuck, pointing to something wavingly held by the German. "Impossible!—a lamp-feeder!" "Not that," said Stubb, "no, no, it's a coffee-pot, Mr. Starbuck; he's coming off to make us our coffee, is the Yarman; don't you see that big tin can there alongside of him?—that's his boiling water. Oh! he's all right, is the Yarman.

Suddenly Einstein jumped up. “What are you doing?” he demanded. “Are you boiling the liver in water?” Mrs. Frank allowed that was indeed what she was doing. “The boiling-point of water is too low,” Einstein declared. “You must use a substance with a higher boiling-point such as butter or fat.” From then on, Mrs. Frank referred to the necessity of frying liver as “Einstein’s theory.

boiling Mr. Wolff alive was quite outside the realm of ‘reasonable force’ and the fact that the large pan of water would have taken at least six hours to reach boiling point strongly indicated premeditation.

What has he in his hand there?" cried Starbuck, pointing to something wavingly held by the German. "Impossible!—a lamp-feeder!" "Not that," said Stubb, "no, no, it's a coffee-pot, Mr. Starbuck; he's coming off to make us our coffee, is the Yarman; don't you see that big tin can there alongside of him?—that's his boiling water. Oh! he's all right, is the Yarman." "Go along with you," cried Flask, "it's a lamp-feeder and an oil-can. He's out of oil, and has come a-begging.

Jin sipped his coffee and made a face. I’ve seen it before. Earthers hate our coffee. Physics dictates that it tastes like shit. Earth’s air is 20 percent oxygen. The rest is stuff human bodies don’t need like nitrogen and argon. So Artemis’s air is pure oxygen at 20 percent Earth’s air pressure. That gives us the right amount of oxygen while minimizing pressure on the hulls. It’s not a new concept—it goes back to the Apollo days. Thing is, the lower the pressure, the lower the boiling point of water.

sprinkle both sides of the meat with sodium chloride and piperine. Then, when you notice the butter foaming”—she pointed to a hot cast-iron skillet—“place the steak in the pan. Be sure and wait until the butter foams. Foam indicates that the butter’s water content has boiled away. This is critical. Because now the steak can cook in lipids rather than absorb H2O

It has now been many months, at the present writing, since I have had a nourishing meal, but I shall soon have one—a modest, private affair, all to myself. I have selected a few dishes, and made out a little bill of fare, which will go home in the steamer that precedes me, and be hot when I arrive—as follows: Radishes. Baked apples, with cream Fried oysters; stewed oysters. Frogs. American coffee, with real cream. American butter. Fried chicken, Southern style. Porter-house steak. Saratoga potatoes. Broiled chicken, American style. Hot biscuits, Southern style. Hot wheat-bread, Southern style. Hot buckwheat cakes. American toast. Clear maple syrup. Virginia bacon, broiled. Blue points, on the half shell. Cherry-stone clams. San Francisco mussels, steamed. Oyster soup. Clam Soup. Philadelphia Terapin soup. Oysters roasted in shell-Northern style. Soft-shell crabs. Connecticut shad. Baltimore perch. Brook trout, from Sierra Nevadas. Lake trout, from Tahoe. Sheep-head and croakers, from New Orleans. Black bass from the Mississippi. American roast beef. Roast turkey, Thanksgiving style. Cranberry sauce. Celery. Roast wild turkey. Woodcock. Canvas-back-duck, from Baltimore. Prairie liens, from Illinois. Missouri partridges, broiled. 'Possum. Coon. Boston bacon and beans. Bacon and greens, Southern style. Hominy. Boiled onions. Turnips. Pumpkin. Squash. Asparagus. Butter beans. Sweet potatoes. Lettuce. Succotash. String beans. Mashed potatoes. Catsup. Boiled potatoes, in their skins. New potatoes, minus the skins. Early rose potatoes, roasted in the ashes, Southern style, served hot. Sliced tomatoes, with sugar or vinegar. Stewed tomatoes. Green corn, cut from the ear and served with butter and pepper. Green corn, on the ear. Hot corn-pone, with chitlings, Southern style. Hot hoe-cake, Southern style. Hot egg-bread, Southern style. Hot light-bread, Southern style. Buttermilk. Iced sweet milk. Apple dumplings, with real cream. Apple pie. Apple fritters. Apple puffs, Southern style. Peach cobbler, Southern style Peach pie. American mince pie. Pumpkin pie. Squash pie. All sorts of American pastry. Fresh American fruits of all sorts, including strawberries which are not to be doled out as if they were jewelry, but in a more liberal way. Ice-water—not prepared in the ineffectual goblet, but in the sincere and capable refrigerator.

My initial impression was of all the photographs and footage I’ve ever seen of Belsen and places like that, because all the patients had shaved heads. No chairs anywhere, there were just these stretcher beds. They’re like First World War stretcher beds. There’s no garden, no yard even. No nothing. And I thought what is this? This is two rooms with fifty to sixty men in one, fifty to sixty women in another. They’re dying. They’re not being given a great deal of medical care. They’re not being given painkillers really beyond aspirin and maybe if you’re lucky some Brufen or something, for the sort of pain that goes with terminal cancer and the things they were dying of… They didn’t have enough drips. The needles they used and re-used over and over and over and you would see some of the nuns rinsing needles under the cold water tap. And I asked one of them why she was doing it and she said: “Well to clean it.” And I said, “Yes, but why are you not sterilizing it; why are you not boiling water and sterilizing your needles?” She said: “There’s no point. There’s no time.

The soldiers were already laying pikes along the wall by torch-light, with the points bristling upwards; they had draped cloaks over the poles to make small tents to sleep under. A few of them were sitting around small campfires, soaking dried meat in boiling water, stirring kasha into the broth to cook up. They cleared hastily out of our way without our even having to say a word, afraid. Sarkan seemed not to notice, but I couldn’t help feeling sorry and strange and wrong. One of the soldiers was a boy my own age, industriously sharpening pike-heads one by one with a stone, skillfully: six strokes for each one and done as quick as the two men putting them along the wall could come back for them. He must have put himself to it, to learn how to do it so well. He didn’t look sullen or unhappy. He’d chosen to go for a soldier. Maybe he had a story that began that way: a poor widowed mother at home and three young sisters to feed, and a girl from down the lane who smiled at him over the fence as she drove her father’s herd out into the meadows every morning. So he’d given his mother his signing-money and gone to make his fortune. He worked hard; he meant to be a corporal soon, and after that a sergeant: he’d go home then in his fine uniform, and put silver in his mother’s hands, and ask the smiling girl to marry him. Or maybe he’d lose a leg, and go home sorrowful and bitter to find her married to a man who could farm; or maybe he’d take to drink to forget that he’d killed men in trying to make himself rich. That was a story, too; they all had stories. They had mothers or fathers, sisters or lovers. They weren’t alone in the world, mattering to no one but themselves.

Einstein insisted that, on the way back from a coffeehouse, they buy food for dinner so that Frank’s wife need not go shopping. They chose some calf’s liver, which Mrs. Frank proceeded to cook on the Bunsen burner in the office laboratory. Suddenly Einstein jumped up. “What are you doing?” he demanded. “Are you boiling the liver in water?” Mrs. Frank allowed that was indeed what she was doing. “The boiling-point of water is too low,” Einstein declared. “You must use a substance with a higher boiling-point such as butter or fat.” From then on, Mrs. Frank referred to the necessity of frying liver as “Einstein’s theory.

Let the apples soak in rose syrup. It is easy enough to say... but to make it work requires a huge amount of very delicate, very exacting work. Even just making the rose syrup is a delicate task. The petals must be set to boil in water that is just below the boiling point. Only when the petals are added at exactly the right moment will they reduce down into syrup this pure. Also, when she soaked the apple slices in the syrup, she used no heat at all, meaning none of the flavor was lost. As a result, her apples retained the whole of their fresh and tart flavor, becoming a solid cornerstone of the entire dish. But she did not stop there. She even brushed the finished tarts with more of the apple extract she made. For her cute and delicate dishes, she will not scrimp on a single step!

But the worst that the wind did was to be the primary cause of a huge, vicious, boat-flipping, morale-shattering seaway. The helicopter pilots, who, while hovering, had to dodge them, said the waves were as high as fifty feet. If that estimate were true, it still misses the point, for the danger of the waves lay not in their height but in their shape. “At daybreak the seas were spectacular,” remembered Peter Bruce, a commander in the Royal Navy who was navigator in Eclipse. “They had become very large, very steep, and broke awkwardly, but the boat was handling well.” George Tinley, who had been so badly beaten around in his Windswept, later said, “There were seas coming at one angle with breakers on them, but there were seas coming at another angle also with breakers, and then there were the most fearsome things where the two met in the middle.” After the gale, Major Maclean vividly described the appearance of the waves at night: “All around were white horses with their spray flurrying horizontally and slashing against us with the added impetus of the occasional rain squalls. But these white horses were just the top of some monster waves which hunched up, their tops flaring with spume, and marched on leaving us high at one minute so we could glimpse around, and then bringing us some fifty feet down into their troughs so we could appreciate the enormity of the next wave following. Some waves had boiling foam all over them where they were moving through the break of a previous wave, or, when the foam had fizzled away, they were deep green from the disturbance of the water. Otherwise the sea was black.

What was it you uglified them for--I mean, what they call uglified?” “Well, they wouldn’t do what they were told. Their work is to mind the garden and raise food--not for me, as they imagine, but for themselves. They wouldn’t do it at all if I didn’t make them. And of course for a garden you want water. There is a beautiful spring about half a mile away up the hill. And from that spring there flows a stream which comes right past the garden. All I asked them to do was to take their water from the stream instead of trudging up to the spring with their buckets two or three times a day and tiring themselves out besides spilling half of it on the way back. But they wouldn’t see it. In the end they refused point blank.” “Are they as stupid as all that?” asked Lucy. The Magician sighed. “You wouldn’t believe the troubles I’ve had with them. A few months ago they were all for washing up the plates and knives before dinner: they said it saved time afterward. I’ve caught them planting boiled potatoes to save cooking them when they were dug up. One day the cat got into the dairy and twenty of them were at work moving all the milk out; no one thought of moving the cat.

Fresh Pasta Dough Recipe INGREDIENTS: 1 ½ cups flour ½ cup semolina flour (pasta flour) 2 whole eggs, at room temperature 3 egg yolks, at room temperature DIRECTIONS: In a large bowl, whisk together the flour and the semolina. Create a well in the center and add the eggs and egg yolks. Using a fork, break up the eggs then gradually start to draw flour from the edges of the well into the mixture. If the dough gets too firm to mix with the fork switch to mixing with your hands. Continue to work in flour until the dough no longer sticks to your hands; you may not need to incorporate all of the flour. (I used a bit more than what the recipe called for.) Transfer the dough to a lightly floured surface and knead the dough for 8 to 10 minutes or until it is smooth and pliable. Wrap the dough tightly in plastic wrap and allow to rest for at least 30 minutes. If using a pasta roller: Divide the dough into 4 pieces. Starting with the machine set to the widest setting, pass the dough through the rollers. Fold the dough into thirds and pass it through again 2 more times. Continue passing the pasta through the machine, reducing the setting a few notches each time. You may need to dust a bit with flour if the dough sticks to the rollers at all. Once you reach your desired thickness, use the cutting attachment to cut the pasta sheet into fettuccine. Dust the cut pasta with more flour to prevent sticking and repeat with the remaining dough. If using a rolling pin: Divide the dough in half. Dust your surface with flour and sprinkle generously on your rolling pin. *Roll out the dough as thin and as evenly possible, adding flour as needed to prevent sticking. Use a paring knife (a pizza cutter works great!) to cut your dough into even ribbons, then set aside, dusting the cut pasta with more flour. Repeat with the remaining dough. (At this point, the pasta can be transferred to a sealable plastic bag and frozen for up to 3 months; do not defrost before cooking.) Cook the pasta in a large pot of generously salted boiling water, checking for doneness after just 1 minute; fresh pasta cooks very quickly. As soon as it is al dente, no more than 3 or 4 minutes, drain, reserving some of the cooking water if desired for saucing the pasta. Toss with your sauce, loosen with some of the reserved cooking water as needed and serve immediately. *Note:  You must get the dough as thin as possible and cut them into small strips, otherwise, it will be too thick and end up having the texture of dumplings.

Load the sailboat with bottles of white wine, olive oil, fishing rods, and yeasty, dark-crusted bread. Work your way carefully out of the narrow channels of the Cabras port on the western shore of Sardinia. Set sail for the open seas. Navigate carefully around the archipelago of small boats fishing for sea bass, bream, squid. Steer clear of the lines of mussel nets swooping in long black arcs off the coastline. When you spot the crumbling stone tower, turn the boat north and nuzzle it gently into the electric blue-green waters along ancient Tharros. Drop anchor. Strip down to your bathing suit. Load into the transport boat and head for shore. After a swim, make for the highest point on the peninsula, the one with the view of land and sea and history that will make your knees buckle. Stay focused. You're not here to admire the sun-baked ruins of one of Sardinia's oldest civilizations, a five-thousand-year-old settlement that wears the footprints of its inhabitants- Phoenicians, Greeks, Romans- like the layers of a cake. You're here to pick herbs growing wildly among the ancient tombs and temples, under shards of broken vases once holding humans' earliest attempts at inebriation. Taste this! Like peppermint, but spicy. And this! A version of wild lemon thyme, perfect with seafood. Pluck a handful of finocchio marino,sea fennel, a bright burst of anise with an undertow of salt. Withfinocchioin fist, reboard the transport vessel and navigate toward the closest buoy. Grab the bright orange plastic, roll it over, and scrape off the thicket of mussels growing beneath. Repeat with the other buoys until you have enough mussels to fill a pot. In the belly of the boat, bring the dish together: Scrub the mussels. Bring a pot of seawater to a raucous boil and drop in the spaghetti- cento grammi a testa. While the pasta cooks, blanch a few handfuls of the wild fennel to take away some of the sting. Remove the mussels from their shells and combine with sliced garlic, a glass of seawater, and a deluge of peppery local olive oil in a pan. Take the pasta constantly, checking for doneness. (Don't you dare overcook it!) When only the faintest resistance remains in the middle, drain and add to the pan of mussels. Move the pasta fast and frequently with a pair of tongs, emulsifying the water and mussel juice with the oil. Keep stirring and drizzling in oil until a glistening sheen forms on the surface of the pasta. This is called la mantecatura, the key to all great seafood pastas, so take the time to do it right.

In your war, the first, how did you endure?" asked Sebastian. "My war was nothing," said Hilary hastily, "nothing at all compared with yours, or even David's. Yet I had a way, then, that helped with other things later. For there is always the Thing, you know, the hidden Thing, some fear or pain or shame, temptation or bit of self-knowledge that you can never explain to another. . . . And even in those very few healthy insensitives who do not seem to suffer, a love of something—of their work, perhaps—that they would not want to talk about and could not if they would. For it is the essence of it that it is, humanly speaking, a lonely thing. . . . Returning to the sensitives, if you just endure it simply because you must, like a boil on the neck, or fret yourself to pieces trying to get rid of it, or cadge sympathy for it, then it can break you. But if you accept it as a secret burden borne secretly for the love of Christ, it can become your hidden treasure. For it is your point of contact with Him, your point of contact with that fountain of refreshment down at the root of things. "Oh Lord, thou fountain of living waters.' That fountain of life is what Christians mean by grace. That is all. Nothing new, for it brings us back to where we were before. In those deep green pastures where cool waters are there is no separation. Our point of contact with the suffering Christ is our point of contact with every other suffering man and woman, and is the source of our life. " "You could put it another way," said Sebastian. "We are all the branches of the vine, and the wine runs red for the cleansing of the world." "The symbols are endless," agreed Hilary. "Too many, perhaps. They complicate the simplicity of that one act of secret acceptance and dedication.

I look over the recipe again. It sounds very simple. You boil some rice in water like pasta, I can do that. You cook some onion in butter, stir in the rice, pop it in the oven. Add some cream and grated cheese and mix it up. And voila! A real dinner. I pull out a couple of the pots Caroline gave me, and began to get everything laid out. Grant always yammered on about mise en place, that habit of getting all your stuff together before you start cooking so you can be organized. It seems to make sense, and appeals to the part of me that likes to make lists and check things off of them. I manage to chop a pile of onions without cutting myself, but with a lot of tears. At one point I walk over to the huge freezer and stick my head in it for some relief, while Schatzi looks at me like I'm an idiot. Which isn't unusual. Or even come to think of it, wrong. But I get them sliced and chopped, albeit unevenly, and put them in the large pot with some butter. I get some water boiling in the other pot and put in some rice. I cook it for a few minutes, drain it, and add it to the onions, stirring them all together. Then I put the lid on the pot and put it in the oven, and set my phone with an alarm for thirty-five minutes. The kitchen smells amazing. Nothing quite like onions cooked in butter to make the heart happy. While it cooks, I grab a beer, and grate some Swiss cheese into a pile. When my phone buzzes, I pull the pot out of the oven and put it back on the stovetop, stirring in the cream and cheese, and sprinkling in some salt and pepper. I grab a bowl and fill it with the richly scented mixture. I stand right there at the counter, and gingerly take a spoonful. It's amazing. Rich and creamy and oniony. The rice is nicely cooked, not mushy. And even though some of my badly cut onions make for some awkward eating moments, as the strings slide out of the spoon and attach themselves to my chin, the flavor is spectacular. Simple and comforting, and utterly delicious.

It occurred to her that she had never thanked Arin for bringing her piano here. She found him in the library and meant to say what she had come to say, yet when she saw him studying a map near the fire, lit by an upward shower of sparks as one log fell on another, she remembered her promise precisely because of how she longed to forget it. She blurted something that had nothing to do with anything. “Do you know how to make honeyed half-moons?” “Do I…?” He lowered the map. “Kestrel, I hate to disappoint you, but I was never a cook.” “You know how to make tea.” He laughed. “You do realize that boiling water is within the capabilities of anybody?” “Oh.” Kestrel moved to leave, feeling foolish. What had possessed her to ask such a ridiculous question anyway? “I mean, yes,” Arin said. “Yes, I know how to make half-moons.” “Really?” “Ah…no. But we can try.” They went into the kitchens. A glance from Arin cleared the room, and then it was only the two of them, dumping flour onto the wooden worktable, Arin palming a jar of honey out of a cabinet. Kestrel cracked an egg into a bowl and knew why she had asked for this. So that she could pretend that there had been no war, there were no sides, and that this was her life. The half-moons came out as hard as rocks. “Hmm.” Arin inspected one. “I could use these as weapons.” She laughed before she could tell herself it wasn’t funny. “Actually, they’re about the size of your weapon of choice,” he said. “Which reminds me that you’ve never said how you dueled at Needles against the city’s finest fighter and won.” It would be a mistake to tell him. It would defy the simplest rule of warfare: to hide one’s strengths and weaknesses for as long as possible. Yet Kestrel told Arin the story of how she had beaten Irex. Arin covered his face with one floured hand and peeked at her between his fingers. “You are terrifying. Gods help me if I cross you, Kestrel.” “You already have,” she pointed out. “But am I your enemy?” Arin crossed the space between them. Softly, he repeated, “Am I?

She knew she was going into that Cauldron. Knew she would lose this fight. Knew no one was going to save her: not sobbing Feyre, not Feyre's gagged former lover, nor her devastated new mate. Not Cassian, broken and bleeding on the floor. The warrior was still trying to rise on trembling arms. To reach her. The King of Hybern- he had done this. To Elain. To Cassian. And to her. The icy water bit into the soles of her feet. It was a kiss of venom, a death so permanent that every inch of her roared in defiance. She was going in- but she would not go gently. The water gripped her ankles with phantom talons, tugging her down. She twisted, wrenching her arm free from the guard who held it. And Nesta Archeron pointed. One finger- at the King of Hybern. A death-promise. A target marked. Hands shoved her into the water's waiting claws. Nesta laughed at the fear that crept into the king's eyes just before the water devoured her whole. In the beginning. And in the end. There was darkness. And nothing more. She did not feel the cold as she sank into a sea that had no bottom, no horizon, no surface. But she felt the burning. Immortality was not a serene youth It was fire. It was molten ore poured into her veins, boiling her human blood until it was nothing but steam, forging her brittle bones until they were fresh steel. And when she opened her mouth to scream, when the pain ripped her very self in two, there was no sound. There was nothing in this place but darkness and agony and power- They would pay. All of them. Staring with the Cauldron. Starting now. She tore into the darkness with talons and teeth. Rent and cleaved and shredded. And the dark eternity around her shuddered. Bucked. Thrashed. She laughed as it recoiled. Laughed around the mouthful of raw power she ripped out and swallowed whole; laughed at the fistfuls of eternity she shoved into her heart, her veins. The Cauldron struggled like a bird under a cat's paw. She refused to relent. Everything it had stolen from her, from Elain, she would take from it. Wrapped in black eternity, Nesta and the Cauldron twined, burning through the darkness like a newborn star.

Load the sailboat with bottles of white wine, olive oil, fishing rods, and yeasty, dark-crusted bread. Work your way carefully out of the narrow channels of the Cabras port on the western shore of Sardinia. Set sail for the open seas. Navigate carefully around the archipelago of small boats fishing for sea bass, bream, squid. Steer clear of the lines of mussel nets swooping in long black arcs off the coastline. When you spot the crumbling stone tower, turn the boat north and nuzzle it gently into the electric blue-green waters along ancient Tharros. Drop anchor. Strip down to your bathing suit. Load into the transport boat and head for shore. After a swim, make for the highest point on the peninsula, the one with the view of land and sea and history that will make your knees buckle. Stay focused. You're not here to admire the sun-baked ruins of one of Sardinia's oldest civilizations, a five-thousand-year-old settlement that wears the footprints of its inhabitants- Phoenicians, Greeks, Romans- like the layers of a cake. You're here to pick herbs growing wildly among the ancient tombs and temples, under shards of broken vases once holding humans' earliest attempts at inebriation. Taste this! Like peppermint, but spicy. And this! A version of wild lemon thyme, perfect with seafood. Pluck a handful of finocchio marino,sea fennel, a bright burst of anise with an undertow of salt. With finocchio in fist, reboard the transport vessel and navigate toward the closest buoy. Grab the bright orange plastic, roll it over, and scrape off the thicket of mussels growing beneath. Repeat with the other buoys until you have enough mussels to fill a pot. In the belly of the boat, bring the dish together: Scrub the mussels. Bring a pot of seawater to a raucous boil and drop in the spaghetti- cento grammi a testa. While the pasta cooks, blanch a few handfuls of the wild fennel to take away some of the sting. Remove the mussels from their shells and combine with sliced garlic, a glass of seawater, and a deluge of peppery local olive oil in a pan. Take the pasta constantly, checking for doneness. (Don't you dare overcook it!) When only the faintest resistance remains in the middle, drain and add to the pan of mussels. Move the pasta fast and frequently with a pair of tongs, emulsifying the water and mussel juice with the oil. Keep stirring and drizzling in oil until a glistening sheen forms on the surface of the pasta. This is called la mantecatura, the key to all great seafood pastas, so take the time to do it right.

I’ve found a few helpful strategies for addressing difficulties with planning and problem solving: •Mindfulness. In this case, mindfulness isn’t some complex life practice. It’s just a matter of realizing, “Oh, wait, I’m doing that thing again, which means I need to go get the vacuum/sponge/scissors and take care of this little annoyance that will only take a minute to fix and, oh, think how good I’ll feel afterward.” •Routines. In the same way that routines can be helpful for getting everyday tasks done, they can work for problem solving too. For example, if I’m waiting for Sang to get ready to go out, I’ll walk around our home, intentionally looking for little problems to take care of. Inevitably there will be a pile of clean laundry that needs folding or dishes that need to be picked up. This same routine works in the kitchen while waiting for something to boil or in the bathroom while waiting for the shower water to warm up. •Reminder software or apps. There are many apps that will send you an email or phone alert for recurring household tasks. I have one that reminds me to wash the sheets every two weeks, trim the dog’s toenails once a week and clean my car every three months. If there are some problems that occur regularly, try preempting them with scheduled reminders. •Strategic reminders. Like the reminder apps, strategically placing visual reminders around the house can nudge you into acting on common problems. Leaving the vacuum in a high-traffic area not only reminds you to vacuum more often, but it makes it easier to get the job done because the tool you need is handy. •Use chunking. If a problem gets to the point where you recognize that something needs to be done but the size of the task is now overwhelming, try breaking it into smaller parts. For example, instead of “cleaning your bedroom” start with a goal of getting everything off the floor or collecting the dirty laundry and washing it. As you tackle these smaller tasks, it will become more obvious what else is left to be done.

I told you not to bother coming. Scott or Travis would have shown up eventually, and now you’re all here,” she grumbles. I see my dad’s head pop into the doorway opening. “Did Lloyd make it?” he asks, searching the driveway with his eyes. My car is actually my dad’s old car from when he was a teenager. He kept it all this time, first giving it to Scott, and then when Scott upgraded to a dependable Toyota he gave the little hatchback to me. I can’t afford to get a new car, but even if I could choose, I would still choose Lloyd. I’ve always been a daddy’s girl and we talk about Lloyd more than is probably healthy. It drives my mother crazy. “Was there any doubt?” I say. “It’s going to take more than a little snow to keep that bad boy down.” Though a heat wave will do it from a cracked radiator, but we both choose not to mention it. My mother rolls her eyes. “Make yourself comfortable you two,” I say. “You’re in for a treat today.” My mother raises her eyebrows at my excited tone. “We’re racing to clear the driveway,” I say with a grin. “Etty, why do you do this to yourself? When have you ever won?” My mother shakes her head and gives me a pitying look. “I’m stronger than I look!” I argue. “I know honey,” she says. “But those boys double you in weight andstrength.” “I’m quicker,” I say, though with not as much conviction as before. She might have a point here. My dad looks amused by the whole thing. “I’ll go boil the kettle, get you some warm water for your tongue,” she offers before going back into the house. “Give ’em hell, honey,” Dad says, winking before closing the door.

She brushes a lock of hair back from her face and winces when she tugs through a snag. “Oh, my gosh. I must look like I’ve been tumbled in a dryer, right? Is it bad?” She starts to sweep through her hair and her hand sticks in another knot. “You wouldn’t happen to have a brush, would you? Crap,” she swears as she encounters a huge snarl. “Wait,” I say. “I’ll get it.” I start to work through the tangle with my fingers and she sits still while I work out every last one. When I’m done, her hair is silky and smooth and I am not ready to stop running my fingers through it, but I probably should. “Don’t stop,” she says quietly. “That feels really good.” She pulls her feet from the water. “Wait,” she says, and she adjusts so that she’s lying over my lap. “You don’t mind, do you?” Hell, at this point, I’d be sad if she made me stop. “It’s fine,” I tell her. She relaxes against me and says, “Talk to me, will you?” Her eyes close and I’m pretty sure if she got any more relaxed, she’d fall asleep. My insides settle in a way they never have before. Usually, I have a roiling, boiling sensation in my chest, like something is fighting to get out of me and I must work to contain it at all times. But now… Now I am at peace. My soul and my heart connect like tumblers lining up in a lock. Snap! It opens up. And it scares the hell out of me. I pull my hands from her hair, thinking that her proximity is the problem. But the tumblers don’t realign. They don’t lock her out. They let her in. They invite her in and offer her a fucking apple pie so she’ll sit and stay for a while. “Are you all right?” she asks. “Why wouldn’t I be?” “You stopped rubbing my hair.” I lift her off my lap and set her beside me. “All the tangles are out.” “Oh.” She sighs. “That’s good.” She suddenly looks uncomfortable and it kills me that I caused it. “Thank you for fixing my hair,” she says quietly.

This is insane, you know that, right? I think the dark power has warped your sense of what’s smart and what’s incredibly stupid.” “On the contrary, I’m being proactive and taking charge of things, dammit. You like it when I do that,” I told Jim. “I don’t like it when you go stomping off to prove something, and we end up in seriously hot water.” “I always get you out before you actually boil.” “Not always,” it answered, looking pointedly at its feet. “Will you stop with the toes? You have enough of them left.

For the uninitiated, oryoki is a baffling combo of a meal and a shell game. It goes something like this: You start the game with three nested bowls, a pair of chopsticks, a little wooden paddle with a cotton tip, and a cloth or straw place mat—all of which are wrapped like a gift in a generous napkin, whose ends are knotted so the tails stick up and the whole package can be quickly undone. If you are not expert, it is not so easy to undo the knot, spread the cloth, and organize your bowls before the servers start zipping around with the first of three vats—say, vegetable gruel, some sweet potatoes or scrambled eggs, and maybe a salad. The servers arrive at your place long before your bowls are properly aligned. (Also, your chopsticks were supposed to be laid out like compass needles; they point in one direction before you eat and end up in the opposite direction and balanced on one of the bowls when the wooden clapper signals the end of this ordeal.) You can waste a lot of time surveying your neighbors' arrangements, and, thus, barely get a bite to eat. There are also some secret hand signals you have to master to indicate to the servers whether you want the soup, and how much, and if you don't give the proper Stop! sign, you are supplied with way too much gruel or sweet potatoes, and then the lickety-split meal is ending and someone is stand- ing before you with a giant kettle of boiling water, which is aimed at your biggest bowl (which should be empty by now, but you took way too much gruel; learn the hand signals). Here's where the little paddle comes into play; you use it like a big Q-tip to swish and swab the hot water in each bowl in succession—your oryoki will not be otherwise cleaned for a week—and then you drink the dregs, and stack and wrap the bowls up as fast as you can.

Southern Spoon Bread 2 cups water 1 cup cornmeal 1 cup milk 2 eggs 1 Tbsp. melted butter 2 tsp. salt Mix water and cornmeal in pan. Heat to boiling point and cook for 5 minutes. Beat eggs well, adding in butter, salt, and milk. Add egg mixture to cornmeal mixture. Beat well and bake in a well-greased pan for approximately 25 minutes.

At Lachalang, at a height of over 15,000 feet, I noted a solar temperature of 152 degrees, only 35 degrees below the boiling point of water in the same region, which is about 187 degrees. To make up for this, the mercury falls below the freezing point every night of the year, even in August the difference of temperature in twelve hours often exceeding 120 degrees! The Rupchu nomads, however,

The same is becoming true with the spread of transgenderism. Ten years ago, few people knew what the word meant. Currently, the latest hellish idea we’re expected to embrace is that children have the right to take drugs to permanently stop puberty and to destroy their bodies under the false premise that they can alter their gender. Here is the point. Once we accept an idea that contradicts the Bible and violates our beliefs and morals, then anything thrown at us will become easier to accept over time. By the time the water is already boiling, it’s too late for the frog to jump out.

The speaker went on to talk about the apologue of the boiling frog. The central idea was that if a frog was put in boiling water, it would instantly jump out, saving its life. If, however, the frog was placed in tepid water, it would stay. And it would stay if the temperature were slowly increased, even until boiling, at which point the frog would die. The point was clear: gradual changes were harder to spot than radical ones.

One square yard of the zero-point field contains enough energy to boil all the water in the world.

Missy: Great Mother-in-Law, Great Friend I learned 90 percent of what I know about cooking from watching Kay. At my wedding shower, I received a recipe card set. I took that set of blank cards and headed straight for Miss Kay’s kitchen. I pulled them out, took the first one, got a pen, and asked her to start giving me recipes for the things Jase liked to eat best. She happily obliged. There was only one problem. Miss Kay had no idea what any measurement was for any of her ingredients. She would say, “One shake of this” or “Two scoops of that.” Since I had no knowledge of cooking, I was looking for exact measurements. I did not want to mess up Jase’s favorite recipes. I had some big shoes to shill, for goodness’ sake! Miss Kay tried to give me her best directions while she was busy around the house. At that time she didn’t understand how little I knew, and we both became frustrated. One example of this was when she told me how to make mashed potatoes. She said to cut up four or five large potatoes and boil them. I asked, “How long do you boil them?” She replied, “Until they’re done.” “How many minutes does that take?” I asked, thinking I could set a timer. She said, “You can’t go by time.” “Then how do you know when they’re done?” “They’re done when they’re soft,” she answered. Thinking about how much I did not want to stick my hands in boiling water to see when they turned soft, I asked, “How do you know when they are soft?” At that point, Miss Kay had become completely frustrated at this whole ridiculous line of questioning on my part. She said rather abruptly, “You stick a fork in them!” I apologized for my ignorance, and Miss Kay realized I needed special attention. She then pulled up a chair, put her hand on my arm, and said, “Okay, let’s start from the beginning.” The next few minutes consisted of her gently instructing me in the ways of heating canned corn in a skillet, browning hamburger meat for her homemade spaghetti, making her famous homemade white sauce, and creating many other dishes I still make for my family on an almost daily basis.

Tips for Preparing Artichokes To cook an artichoke, slice 1 inch off the tip. Cut off about ½ inch or less of the very bottom piece of the stem to expose the fresh green bottom, keeping the remaining stem attached. Then, using a large, sharp knife, slice the artichoke in half lengthwise. Once sliced in half, you can see the fuzzy inedible choke part. Use a small, pointed knife to cut a deep half-moon-shaped incision where the heart meets the choke. Scoop out and discard the fibrous and hairy choke from the center of each half. Place the artichoke in a steamer basket over several inches of water. Bring the water to a boil, cover, and steam for eighteen minutes. Set the artichoke aside until it’s cool enough to handle. To eat, peel off the outer leaves one at a time. Tightly grip the outer end of the leaf, place the opposite end in your mouth, and pull through your teeth to remove the soft, pulpy, delicious portion of the leaf. You can also scrape off the edible portion with a butter knife. Then you can eat it plain or prepare a healthful dip or dressing to use as a dip. Continue until all the leaves are removed. Cut the remaining heart into pieces and enjoy!

No matter how strongly and perfectly constructed, or how powerful a locomotive may be, unless the water is heated to 212 degrees, the train will not move an inch. Warm water, water even at the boiling point, will not answer.

She takes in every word as if it’s gospel. And with each new line of her fortune, her expression tightens just a bit. Like hot water teasing out its boiling point, giving off steam but not yet ready to erupt.

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.

Nights, they barbecue on the strips of lawn between the cottages, usually pooling their resources, grill hamburgs and hot dogs. Or maybe during the day one of the guys walks over to the docks to see what’s fresh and that night they grill tuna or bluefish or boil some lobsters. Other nights they walk down to Dave’s Dock, sit at a table out on the big deck that overlooks Gilead, across the narrow bay. Dave’s doesn’t have a liquor license, so they bring their own bottles of wine and beer, and Danny loves sitting out there watching the fishing boats, the lobstermen, or the Block Island Ferry come in as he eats chowder and fish-and-chips and greasy clam cakes. It’s pretty and peaceful out there as the sun softens and the water glows in the dusk. Some nights they just walk home after dinner, gather in each other’s cottages for more cards and conversations; other times maybe they drive over to Mashanuck Point, where there’s a bar, the Spindrift. Sit and have a few drinks and listen to some local bar band, maybe dance a little, maybe not. But usually the whole gang ends up there and it’s always a lot of laughs until closing time.

alcohol has a lower boiling point than water, so boiling filters out the alcohol.

Slabber Olli told her about the places he had been. He had been to the bottom of the sea and wandered endless gardens of stars in outer space. He said that human time as we know it was over. That the waters would rise and then fall, and then fiery waters would come. The Earth would be reshaped into something new. Mud would flow. Boiling canyons would open up. "The mountains are already starting to move,” Slabber Olli said. He told her about creatures that used to live in the sea, like reptiles with two mouths, a horizontal one and a vertical one. He told her about creatures at the bottom of the sea shaped like elm leaves, with five eyes and long, bendy elephant trunks and scissors on their heads. About sharks with anvils growing on their backs. Flightless birds three meters tall that ran after deer on graceful, muscular legs that bent and stretched, bent and stretched, their beaks opened wide. He told her about the rockets people would build to shoot themselves off to other planets, and how badly it would turn out. Humans would continue their journey. They would find doors to knock on and portals that wouldn't open when they knocked, and the humans would break them down, and the ones they couldn't break they would build keys for. And all the while, humans would be changing. Humans would be changed not just by time but by humans themselves, and before long you'd have to call them human derivatives, and then something else entirely. In the end, it was just matter rearranging itself over and over. What was the Earth? Nothing more than an entrance hall where humanity had once briefly waited. Slabber Olli talked about a lot of other things, too, and Elina listened and understood that the part of Slabber Olli that was still human wanted to wander and search for knowledge, just like anyone else. The evening advanced, the light softened. At some point, Slabber Olli disappeared. Elina went back to the boat.

they realise that the gradual dissemination of the principles taught by Clausewitz has created a condition of molecular tension in the minds of the Nations they govern analogous to the “critical temperature of water heated above boiling-point under pressure,” which may at any moment bring about an explosion which they will be powerless to control.

We did find fresh water; rainfall had collected in a sort of rock bowl not too far from a gnarled tree. It was a bit mucky, which the embarrassed harpooner was more than eager to point out, but Norrigal assured us it would serve if we could find something to boil it in. I couldn’t restrain myself from saying, “Of course, those of us who prefer drinking urine are under no obligation to stop.” That earned me a loveless sideways glance from old Gormalin, but Norrigal’s snort more than made up for that.

He measured humidity and tested the boiling point of water at different altitudes. They also kicked boulders down the precipitous slopes to test how far they would roll.

Writing again to Leibniz in late 1698, Papin reported that he had been able to use steam pressure “to raise water up to 70 feet.” That was a considerable achievement, since an atmospheric engine using steam only to create a vacuum was limited to raising water about 33 feet, the maximum lift that the pressure of the atmosphere—14.7 pounds per square inch at sea level—could produce. He discovered in the process that heating the steam above the boiling point greatly increased its power. Which meant, he told Leibniz, that steam was a better work agent than gunpowder.35 Papin was right, as future developments would show, but the technology of the day, particularly the low melting temperature of the solder used to hold together the plates of steam boilers, wasn’t adequate to allow the use of hotter, high-pressure steam: at higher pressure, solder softened, and steam boilers tended to blow apart.

dilled green beans. Cut green beans to fit fairly tightly in the jars. Add one quarter of a teaspoon of crushed red pepper, one half teaspoon each of mustard seed and dill seed, and a very small clove of garlic to the jar with the beans. Heat five cups of vinegar, five cups of water, and half a cup of salt to the boiling point and pour over the beans. Adjust jar lids. Process in boiling water five minutes. Remove and cool. “Vinegar

set a pot of water to boil on the camp stove and walked out to the farthest point under the cliffs. I dug a pit and thought of the latrine back at the San Carlos camp – flies in there, flies in the kitchen. I washed my hands, first in the sea, then rigorously with soap and fresh water back at my camp. This is what it takes, I thought, to get some solitude. You travel days and days down a desert coastline and sail off by yourself. I saw not a soul, nor evidence of anybody besides the weirdly placed panga on the cliff top. And for all this effort I felt not free exactly, but at least not put-upon. There was no conversation to make, just an enveloping silence with the crash and roll of small waves to break the feeling of looking at a giant photograph. I was finally outside of the day-to-day, and perhaps outside of myself for a moment as well.

Between the Stamp Act of 1765 and Lexington a decade later, one of the colonists’ most widespread tools of resistance against arbitrary taxation without representation was boycotting British imports, particularly luxury items. While the melodrama of hucking crates of tea into Boston Harbor continues to inspire civic-minded hotheads to this day, it’s worth remembering the hordes of stoic colonial women who simply swore off tea and steeped basil leaves in boiling water to make the same point. What’s more valiant: littering from a wharf or years of doing chores and looking after

This is Giselda’s recipe: Acquacotta from the Maremma Ingredients: Two or three large onions; green vegetables (like cabbage or spinach); tomatoes; one egg per person, toasted bread, some grated pecorino cheese. Put a generous amount of good olive oil from the Maremma into a big pan. Add two or three large onions sliced up and gently fry them. Then turn down the heat and cook until the onions almost go mushy. Add tomatoes cut into pieces and continue to cook, adding herbs such as basil, and some chopped-up celery. When this has all cooked add water (but if there is good broth available, this is better). Boil for fifteen minutes. Fry some toasted slices of bread in a frying pan and sprinkle grated pecorino cheese on top. Add one egg per person (making sure they don’t all join together, so break them into the pan gently). After about one or two minutes, when the eggs begin to set, remove the pan from the fire. Pour the soup into dishes and put the bread and egg on top. We all LOVED the scrummy sweet Fritelle di San Giuseppe that we finished off supper with. Ingredients: Two glasses of water; two dessert spoons of very good olive oil; three dessert spoons of sugar; 250 grams of wheat flour; two whole eggs; one sachet of vanilla sugar (one gram); a pinch of salt; half a teaspoon of bicarbonate of soda, the grated zest of one lemon. In a pan, heat up water, sugar, salt, grated lemon zest and the oil. When it is boiling, remove from the heat and add all the flour immediately and all in one go. Stir very well and until well mixed (this will take about ten minutes). Leave the mix to cool down and then add both eggs one at a time. Mix well. ONLY AT THIS STAGE, add the bicarbonate of soda and vanilla and mix again for another two or three minutes. Pour plenty of oil into a frying pan and heat to boiling point and throw in the mix little by little (about the size of a large walnut). Fry – if the mixture has been properly prepared, it will swell in size immediately – and turn it with a fork so it cooks evenly. Remove from the heat and toss it in sugar immediately and then put on a cloth (to absorb extra fat) and eat when still warm and never cold!

Clearly, a point of interest along this scale is the altitude (and corresponding pressure) at which water will boil at body temperature, 37°C. As it turns out, this occurs at around 63 mbar-the atmospheric pressure drops to this value at an altitude of about 63000 feet

Ingredients: 2 glasses of water; 2 dessert spoons of very good olive oil; 3 dessert spoons of sugar; 250 grams of wheat flour; 2 whole eggs; 1 sachet of vanilla sugar (1 gram); a pinch of salt; ½ teaspoon of bicarbonate of soda, the grated zest of one lemon. In a pan, heat up water, sugar, salt, grated lemon and the oil. When it is boiling, remove from the heat and add all the flour immediately and all in one go. Stir very well and until well mixed (this will take about 10 minutes). Leave the mix to cool down and then add both eggs one at a time. Mix well. ONLY AT THIS STAGE, add the bicarbonate of soda and vanilla and mix again for another 2 or 3 minutes. Pour plenty of oil into a frying pan and heat to boiling point and throw in the mix little by little (about the size of a large walnut). Fry – if the mixture has been properly prepared, it will swell in size immediately and turn it with a fork so it cooks evenly. Remove from the heat and toss it in sugar immediately and then put on a cloth (to absorb extra fat) and eat when still warm and never cold! * Yum!

The word hytte can too-simply be translated as "hut," but it holds a more vaulted status in Norway than the English word implies. A quarter of the population own such hytte. They are usually buried in the forest or up above the treeline, and offer Norwegians a place of escape from their lives down in the valleys. Sometimes the huts are located so close to the main residence that it doesn't seem to make sense that someone would abandon the comforts of home for a woodstove-heated, out-housed cabin. But that is exactly the point. This change of gears toward a simpler life, where tasks like boiling water on the woodstove or chopping wood with an ax, that might take only minutes with the help of more advanced technology, may fill the day in your wilderness retreat. These places are sacred to their owners, because they make a balance of the old world and the new.

K began to fume with anger every time he had to repeat the bland routine of special offers and efficacies of products. The back-of-the-mind scenarios of applying napkins began to be replaced with violent sexual acts - sadomasochistic, brutal and twisted. Instead of being cosseted in a woman's hot embrace, he now imagined ripping her clothes off, biting at the very tits that he had once coveted until he drew blood, fisting their pussies wearing barbed gloves, kicking them in the teeth, watching the gore drip down their proud queenly chins and putting an end to their teasing, access-denying smiles. It fetched him more story-ideas but for how long? The anguish that burgeoned during the day could not be watered down by the porn videos he had committed to memory with repeated viewing; it couldn't be flushed out with the joy of literary creation that had, till now, been feeding equally upon his happiness, sadness and neutrality. The tipping point had arrived, the moment when the grimy tar of impatience would boil over, flooding everything - pen, paper, keypad, life itself.

Q: Did you know? A: Human saliva has a boiling point three times that of regular water. > A Buddhist monk approaches a burger food-truck and says, “Make me one with everything.  > The Buddhist monk pays with a $20 bill, which the vendor takes, puts in his cash box, and closes the lid.  > Where’s my change?  > The monk asks. > The vendor replies: > “change comes from within.

Oatmeal Breakfast Soup YIELD: 6 SERVINGS (ABOUT 8 CUPS) BREAKFAST was the inspiration for this soup, which has become a favorite at our house. Bacon, oatmeal, and milk are breakfast ingredients. And leeks? Well, I always put leeks in my soup. I microwave the bacon until crisp because Gloria always does so with good results, but it could be cooked in a skillet as well. Although I use coarsely granulated Irish oatmeal, which is chewy and flavorful, the soup is good made with quick-cooking oatmeal, provided you reduce the preparation time and the liquid accordingly. The first part of the recipe—bacon, leeks, and oatmeal—can be prepared ahead. It is better to add the milk and half-and-half at the last moment, however, for a fresher, cleaner-tasting soup. Finishing the soup with both milk and half-and-half is best, although using milk only is fine. 6 slices bacon (6 to 7 ounces), preferably maple- or honey-cured 2 small leeks, trimmed, with most of the green left on, sliced thin, and washed (2½ cups) 5 cups water 1 cup Irish coarse oatmeal 1½ teaspoons salt (less if bacon is highly salted) 1 cup half-and-half 1 cup milk ½ teaspoon freshly ground black pepper Arrange the bacon on a microwave oven tray, cover with paper towels, and cook on full power for about 4 minutes, or until the slices are crisp and brown. Reserve about 2 tablespoons of the bacon fat, and transfer the bacon to a cutting board. Cut the bacon into ½-inch pieces, and set it aside. Put the reserved bacon fat in a saucepan. Add the sliced leeks, and cook over medium heat for 5 to 6 minutes, until softened. Add the water, and bring to a boil. Add the oatmeal and salt, stir, and bring to a boil. Reduce the heat to very low, cover (with the lid placed slightly ajar, so the oatmeal doesn’t boil over), and cook gently for 25 to 30 minutes, or until the oatmeal is tender. (The recipe can be made to this point up to 24 hours ahead of time.) At serving time, add the half-and-half, milk, and pepper, and bring to a boil. Serve hot with the bacon pieces sprinkled on top.

We all LOVED the scrummy sweet Fritelle di S. Giuseppe that we finished off supper with. Ingredients: 2 glasses of water; 2 dessert spoons of very good olive oil; 3 dessert spoons of sugar; 250 grams of wheat flour; 2 whole eggs; 1 sachet of vanilla sugar (1 gram); a pinch of salt; ½ teaspoon of bicarbonate of soda, the grated zest of one lemon. In a pan, heat up water, sugar, salt, grated lemon and the oil. When it is boiling, remove from the heat and add all the flour immediately and all in one go. Stir very well and until well mixed (this will take about 10 minutes). Leave the mix to cool down and then add both eggs one at a time. Mix well. ONLY AT THIS STAGE, add the bicarbonate of soda and vanilla and mix again for another 2 or 3 minutes. Pour plenty of oil into a frying pan and heat to boiling point and throw in the mix little by little (about the size of a large walnut). Fry – if the mixture has been properly prepared, it will swell in size immediately and turn it with a fork so it cooks evenly. Remove from the heat and toss it in sugar immediately and then put on a cloth (to absorb extra fat) and eat when still warm and never cold!

The southern route was about one hundred miles closer to Santa Fe, but also required crossing a sixty mile wide desert with no supplies or water. The northern route, while longer, was better supplied and safer. This decision served as the boiling point for the already growing division within the group.

that arguments like yours cannot establish whether the first cause was, or is, alive or conscious—‘and,’ he says, ‘an inanimate, unconscious god is of little use to theism.’ 29 He has a point there, doesn’t he?” “No, I don’t think so,” said Craig. “One of the most remarkable features of the kalam argument is that it gives us more than just a transcendent cause of the universe. It also implies a personal Creator.” “How so?” Craig leaned back into his chair. “There are two types of explanations—scientific and personal,” he began, adopting a more professorial tone. “Scientific explanations explain a phenomenon in terms of certain initial conditions and natural laws, which explain how those initial conditions evolved to produce the phenomenon under consideration. By contrast, personal explanations explain things by means of an agent and that agent’s volition or will.” I interrupted to ask Craig for an illustration. He obliged me by saying: “Imagine you walked into the kitchen and saw the kettle boiling on the stove. You ask, ‘Why is the kettle boiling?’ Your wife might say, ‘Well, because the kinetic energy of the flame is conducted by the metal bottom of the kettle to the water, causing the water molecules to vibrate faster and faster until they’re thrown off in the form of steam.’ That would be a scientific explanation. Or she might say, ‘I put it on to make a cup of tea.’ That would be a personal explanation. Both are legitimate, but they explain the phenomenon in different ways.” So far, so good. “But how does this relate to cosmology?” “You see, there cannot be a scientific explanation of the first state of the universe. Since it’s the first state, it simply cannot be explained in terms of earlier

They were studying the behavior of matter near the point where it changes from one state to another—from liquid to gas, or from unmagnetized to magnetized. As singular boundaries between two realms of existence, phase transitions tend to be highly nonlinear in their mathematics. The smooth and predictable behavior of matter in any one phase tends to be little help in understanding the transitions. A pot of water on the stove heats up in a regular way until it reaches the boiling point. But then the change in temperature pauses while something quite interesting happens at the molecular interface between liquid and

Pat, you remember I told you about it. I must have gotten too drunk and passed out. I don’t know what happened, but I must have killed him, because when I woke up the next morning, there was blood dripping from his mouth, and his ribs and chest were sunken and looked crushed. There was blood, and marks all over his chest, and my forearms were sore, swollen, and bruised. I already told you how I went back to the mall and bought the suitcase to get him back to Grandma’s. I stored him in the fruit cellar until my family left and Grandma was out of the house. I knew the cool air of the fruit cellar would slow the decomposition of the body and keep it from rotting until I could get to it,” Dahmer remembered. “After this killing, I felt that my conscience was severed. I had tried so hard to forget about the first one back in Bath, but I couldn’t do it. What was the point? I remember feeling that my path was set. I made a conscious decision to give in to this overwhelming, ambiguous, and extreme compulsion. I laid him on the basement floor over the drain. “I severed the flesh from his body with a knife and placed it in plastic garbage bags. I remember being so excited that I masturbated several times while smashing up the bones and disposing of the body. His was the first head I kept. I boiled it in a solution of water and Soilex, then I used straight bleach on it, wrapped it in a blanket, and kept it in the fruit cellar. I remember that I returned to masturbate with it about a week later and noted that the bleach had broken down the bone structure, causing it to become very brittle, so I smashed it up with the sledgehammer and threw it in the trash.” Dahmer sat there and stared into space as if he were reliving his experience.