Braille Famous Quotes

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At the top of Anonybitch’s feed, there is a video of a boy and a girl making out in a hot tub. Anonybitch is particularly famous for her hot tub videos. She tags them #rubadub. This one’s a little grainy, like it was zoomed in from far away. I click play. The girl is sitting in the boy’s lap, her body draped over his, legs hooked around his waist, arms around his neck. She’s wearing a red nightgown, and it billows in the water like a full sail. The back of her head obscures the boy. Her hair is long, and the ends dip into the hot tub like calligraphy brushes in ink. The boy runs his hands down her spine like she is a cello and he is playing her. I’m so entranced I don’t notice at first that Kitty is watching with me. Both of our heads are tilted, trying to suss out what it is we’re looking at. “You shouldn’t be looking at this,” I say. “Are they doing it?” she asks. “It’s hard to say because of her nightgown.” But maybe? Then the girl touches the boy’s cheek, and there is something about the movement, the way she touches him like she is reading braille. Something familiar. The back of my neck goes icy cold, and I am hit with a gust of awareness, of humiliating recognition. That girl is me. Me and Peter, in the hot tub on the ski trip. Oh my God. I scream. Margot comes racing in, wearing one of those Korean beauty masks on her face with slits for eyes, nose, and mouth. “What? What?” I try to cover the computer screen with my hand, but she pushes it out of the way, and then she lets out a scream too. Her mask falls off. “Oh my God! Is that you?” Oh my God oh my God oh my God. “Don’t let Kitty see!” I shout. Kitty’s wide-eyed. “Lara Jean, I thought you were a goody-goody.” “I am!” I scream.
Jenny Han (P.S. I Still Love You (To All the Boys I've Loved Before, #2))
The stainless-steel mold gives the cheese its disc shape, about ten inches thick and two feet in diameter. But the mold serves another increasingly important function, as an anticounterfeiting measure. The molds are specially produced by the Consorzio Parmigiano-Reggiano, an independent and self-regulating industry group funded by fees levied on cheese producers. Carefully tracked and numbered, molds are supplied only to licensed and inspected dairies, and each is lined with Braille-like needles that crate a pinpoint pattern instantly recognizable to foodies, spelling out the name of the cheese over and over again in a pattern forever imprinted on its rind. A similar raised-pin mold made of plastic is slipped between the steel and the cheese to permanently number the rind of every lot so that any wheel can be traced back to a particular dairy and day of origin. Like a tattoo, these numbers and the words Parmigiano-Reggiano become part of the skin. Later in its life, because counterfeiting the King of Cheeses has become a global pastime, this will be augmented with security holograms... One night, friends came to town and invited Alice out to dinner at celebrity chef Mario Batali's vaunted flagship Italian eatery, Babbo. As Alice told me this story, at one point during their meal, the waiter displayed a grater and a large wedge of cheese with great flourish, asking her if she wanted Parmigiano-Reggiano on her pasta. She did not say yes. She did not say no. Instead Alice looked at the cheese and asked, "Are you sure that's Parmigiano-Reggiano?" Her replied with certainty, "Yes." "You're sure?" "Yes." She then asked to see the cheese. The waiter panicked, mumbled some excuse, and fled into the kitchen. He returned a few minutes later with a different and much smaller chunk of cheese, which he handed over for examination. The new speck was old, dry, and long past its useful shelf-life, but it was real Parmigiano-Reggiano, evidenced by the pin-dot pattern. "The first one was Grana Padano," she explained. "I could clearly read the rind. They must have gone searching through all the drawers in the kitchen in a panic until they found this forgotten crumb of Parmigiano-Reggiano." Alice Fixx was the wrong person to try this kind of bait and switch on, but she is the exception, and I wonder how many other expense-account diners swallowed a cheaper substitute. This occurred at one of the most famous and expensive Italian eateries in the country. What do you think happens at other restaurants?
Larry Olmsted (Real Food/Fake Food: Why You Don’t Know What You’re Eating and What You Can Do About It)