Cool Temperatures Quotes

While an elderly man in his mid-eighties looks curiously at a porno site, his grandson asks him from afar, “‘What are you reading, grandpa?’” “‘It’s history, my boy.’” “The grandson comes nearer and exclaims, “‘But this is a porno site, grandpa, naked chicks, sex . . . a lot of sex!’” “‘Well, it’s sex for you, my son, but for me it’s history,’ the old man says with a sigh.” All of people in the cabin burst into laughter. “A stale joke, but a cool one,” added William More, the man who just told the joke. The navigator skillfully guided the flying disc among the dense orange-yellow blanket of clouds in the upper atmosphere that they had just entered. Some of the clouds were touched with a brownish hue at the edges. The rest of the pilots gazed curiously and intently outwards while taking their seats. The flying saucer descended slowly, the navigator’s actions exhibiting confidence. He glanced over at the readings on the monitors below the transparent console: Atmosphere: Dense, 370 miles thick, 98.4% nitrogen, 1.4% methane Temperature on the surface: ‒179°C / ‒290°F Density: 1.88 g/cm³ Gravity: 86% of Earth’s Diameter of the cosmic body: 3200 miles / 5150 km.

STAY HOME FROM SCHOOL FAUX VOMIT: 1 cup of cooked oatmeal 1.2 cup of sour cream (or buttermilk ranch dressing or anything that smells like rancid, sour milk) 2 chopped cheese sticks (for chunkiness) 1 uncooked egg (for authentic slimy texture) 1 can of split pea soup (for putrid green color) 1/4 cup of raisins (to increase gross-osity) Mix ingredients and simmer over low heat for 2 minutes Let mixture cool to warm vomit temperature Use liberally as needed Makes 4 to 5 cups

It does seem to me, that herein we see the rare virtue of a strong individual vitality, and the rare virtue of thick walls, and the rare virtue of interior spaciousness. Oh, man! admire and model thyself after the whale! Do thou, too, remain warm among ice. Do thou, too, live in this world without being of it. Be cool at the equator; keep thy blood fluid at the Pole. Like the great dome of St. Peter's, and like the great whale, retain, O man! in all seasons a temperature of thine own.

Tomorrow will probably be another day like today. Happiness will never come my way. I know that. But it's probably best to go to sleep believing that it will surely come, tomorrow it will come. I purposely made a loud thump as I fell into bed. Ah, that feels good. The futon was cool, just the right temperature against my back, and it was simply delightful. Sometimes happiness arrives one night too late. The thought occurred to me as I lay there. You wait and wait for happiness, and when finally you can't bear it any longer, you rush out of the house, only to hear later that a marvelous happiness arrived the following day at the home you had abandoned, and now it was too late. Sometimes happiness arrives one night too late. Happiness... I

The evening laid its cool palm against his weary brow as if feeling for a temperature.

...And a cool four thousand, Pip!" I never discovered from whom Joe derived the conventional temperature of the four thousand pounds, but it appeared to make the sum of money more to him, and he had a manifest relish in insisting on its being cool.

In that latitude the temperature flirted with a hundred degrees for a few of the dog days, but to a child it can hardly ever be too hot. I liked the sun licking the backs of my legs, and the sweat between my shoulder blades, and the violet evenings, with ice cream and fireflies, wherein the long day slowly cooled. I liked the ants piling up dirt like coffee grounds between the bricks of our front walk, and the milkweed spittle in the vacant lot next door. I liked the freedom of shorts, sneakers, and striped T-shirt, with freckles and a short hot-weather haircut. We love easily in summer, perhaps, because we love our summer selves.

More murders are committed at ninety-two degrees Fahrenheit than any other temperature. Over one hundred, it's too hot to move. Under ninety, cool enough to survive. But right at ninety-two degrees lies the apex of irritability, everything is itches and hair and sweat and cooked pork. The brain becomes a rat rushing around a red-hot maze. The least thing - a word, a look, a sound, the drop of a hair and - irritable murder. Irritable murder, there's a pretty and terrifying phrase for you. - Touched with Fire

Take one Naive Girl. Bring to room temperature in the Big City. Add three cups Academia. If in one cup Encouragement. Fold in two drop Love. Sprinkle with one teaspoon Adoration. Mix thoroughly. Spoon carefully into greased Pan of Matrimony. Bake in Desert Heat for 25. Test doneness with Careless Toothpick. Let cool on Wire Rack of Inertia. Serve with generous dollops of Benign Neglect.

Humans, like all mammals, are heat engines; surviving means having to continually cool off, as panting dogs do. For that, the temperature needs to be low enough for the air to act as a kind of refrigerant, drawing heat off the skin so the engine can keep pumping. At seven degrees of warming, that would become impossible for portions of the planet’s equatorial band, and especially the tropics, where humidity adds to the problem. And the effect would be fast: after a few hours, a human body would be cooked to death from both inside and out. At eleven or twelve degrees Celsius of warming, more than half the world’s population, as distributed today, would die of direct heat. Things almost certainly won’t get that hot anytime soon, though some models of unabated emissions do bring us that far eventually, over centuries. But at just five degrees, according to some calculations, whole parts of the globe would be literally unsurvivable for humans. At six, summer labor of any kind would become impossible in the lower Mississippi Valley, and everybody in the United States east of the Rockies would suffer more from heat than anyone, anywhere, in the world today. New York City would be hotter than present-day Bahrain, one of the planet’s hottest spots, and the temperature in Bahrain “would induce hyperthermia in even sleeping humans.

Clay, what do you think about this one?" I asked, trying to redirect his attention. He was looking at Hunter like he hoped he would spontaneously combust. He glanced at the screen. "King Triton and a mermaid?" "Yeah. It's kind of cool." "Clay doesn't have the abs to pull that off," Hunter spoke, peering over. "You on the other hand would look fabulous as a mermaid." I could feel Clay's temperature starting to boil. "I suppose you think you're the perfect one to pull off this costume?" he accused. Hunter snorted. "I wouldn't be caught dead dressing up like that, but yeah, my abs would work.

To think the temperature in a building is sexist is absurd.” But it’s not absurd. What’s absurd is reducing workplace productivity by using precious fossil fuels to excessively cool an office building so that men wearing ornamental jackets will feel more comfortable.

She wanted a love that would cool her down, to the temperature of the living. She longed to be held by the coldest hands.

cool to room temperature.

When cool-climate relatives and friends are astonished to hear such temperatures, Pico Mundians put a chamber-of-commerce spin on our meteorology, noting that the humidity is a mere fifteen or twenty percent. Our average summer day, they insist, isn’t like a sweltering steam bath but like a refreshing sauna.

Speaking of cold... I shiver. "Has the temperature dropped, or is it just me?" "Here." Etienne unwraps the black scarf that had been tied loosely around his neck,and hands it to me. I take it, gently, and wrap it around mine. It makes me dizzy.It smells like freshly scrubbed boy. It smells like him. "Your hair looks nice," he says. "You bleached it again. I touch the stripe self-consciously. "Mom helped me." "That breeze is wicked,I'm going for coffee." Josh snaps his sketchbook closed. I'd forgotten he was here again. "You coming?" Etienne looks at me, waiting to see how I answer. Coffee! I'm dying for a real cup. I smile at Josh. "Sounds perfect." And then I'm heading down the steps of the Pantheon, cool and white and glittering, in the most beautiful city in the world. I'm with two attractive, intelligent,funny boys and I'm grinning ear to ear. If Bridgette could see me now. I mean,who needs Christopher when Etienne St. Clair is in the world? But as soon as I think of Toph, I get that same stomach churching I always do when I think about him now.Shame that I ever thought he might wait. That I wasted so much time on him. Ahead of mine,Etienne laughs at something Josh said. And the sound sends me spiraling into panic as the information hits me again and again and again. What am I going to do? I'm in love with my new best friend.

The summer of 1950 was the hottest in living memory, with high humidity and temperatures above 100 F. My mother had been washing every day, and she was attacked for this, too. Peasants, especially in the North where Mrs. Mi came from, washed very rarely, because of the shortage of water. In the guerrillas, men and women used to compete to see who had the most 'revolutionary insects' (lice). Cleanliness was regarded as un proletarian When the steamy summer turned into cool autumn my father's bodyguard weighed in with a new accusation: my mother was 'behaving like a Kuomintang official's grand lady' because she had used my father's leftover hot water. At the time, in order to save fuel, there was a rule that only officials above a certain rank were entitled to wash with hot water. My father fell into this group, but my mother did not. She had been strongly advised by the women in my father's family not to touch cold water when she came near to delivery time. After the bodyguard's criticism, my father would not let my mother use his water. My mother felt like screaming at him for not taking her side against the endless intrusions into the most irrelevant recesses of her life.

I unlocked the door and entered the familiar assortment of shadows. It was uncomfortably cool, almost like winter. The carpeting felt damp. It actually smelled like winter. Which was funny, since I hadn’t noticed it outside. Does that mean the smell was inside my apartment? When the temperature and intensity of the sunlight and the quality of night all met certain criteria, did that smell issue from the books and clothes and curtains and the other nooks and crannies all at once? Remembering something.

Memories cool to different temperatures at different speeds.

Humboldt later put it succinctly: ‘The wooded region acts in a threefold manner in diminishing the temperature; by cooling shade, by evaporation, and by radiation.

the temperature dropped by ten degrees just because they were so fucking cool.

The monsoons had cooled down the temperature and a thick blanket, folded into a perfect rectangle, lay at the foot of my bed. Grandma must have come to inspect the settings a hundred times, being a perfectionist. Her love was evident in every little thing that was present in the house. It was soothing to be back in the house. Something unwounded from within, the moment I entered it.

There is a sweetness to the month of October and season fall in general that brings our attention homeward and inward. Could it be the trees going to sleep, cool dry temperatures that delight our morning or daylight hours slipping way causing our focus to converge on how short and fragile life really is. All these things conspire to usher in a season of reflection on relationships and the things that give our lives meaning. What a great loss to our human experience should we ignore or squander this the autumn of our lives. Embrace it, feel it, study it, it is indeed one of God’s great gifts to us.

Jefferson sensed that, as with lovers and intimate friends, there can often be no middle ground between engagement and estrangement. In the presence of passion, or of former passions, acquaintance is impossible. It is all or nothing, for once affections have cooled it is very difficult to bring them back to a middling temperature. In such cases human nature tends to rekindle the flames to their old force, or consign them to perpetual chill.

It does seem to me, that herein we see the rare virtue of a strong individual vitality, and the rare virtue of thick walls, and the rare virtue of interior spaciousness. Oh, man! admire and model thyself after the whale! Do thou, too, remain warm among ice. Do thou, too, live in this world without being of it. Be cool at the Equator; keep thy blood fluid at the Pole. Like the great dome of St. Peter’s, and like the great whale, retain, O man! in all seasons a temperature of thine own.

Humans can sweat more than a liter per hour, enough to cool an athlete running hard in hot conditions. Even though the temperature at the 2004 Olympic women’s marathon in Athens reached 35 degrees Celsius (95 degrees Fahrenheit), high sweat rates enabled the winner to run at an average speed of 17.3 kilometers (10.7 miles) per hour for more than two hours without overheating! No other mammal can do that because they lack sweat glands, and because most mammals are covered with fur. Fur

It is natural to suppose that global warming would act as a useful counterweight to the Earth’s tendency to plunge back into glacial conditions. However, as Kolbert has pointed out, when you are confronted with a fluctuating and unpredictable climate, ‘the last thing you’d want to do is conduct a vast unsupervised experiment on it’. It has even been suggested, with more plausibility than would at first seem evident, that an ice age might actually be induced by a rise in temperatures. The idea is that a slight warming would enhance evaporation rates and increase cloud cover, leading in the higher latitudes to more persistent accumulations of snow. In fact, global warming could plausibly, if paradoxically, lead to powerful localized cooling in North America and northern Europe.

And actually, even normal temperature is pretty good at keeping microbes in check. Just look at how swiftly they swarm in and devour you when you die. That's because your lifeless body falls to a delicious come and get it temperature, like pie left to cool on a windowsill.

We exist within extraordinarily fine tolerances. Although our body temperature varies slightly through the day (it is lowest in the morning, highest in the late afternoon or evening), it normally doesn’t stray more than a degree or so from 98.6 degrees Fahrenheit. (That’s in adults. Children tend to run about one degree higher.) To move more than a very few degrees in either direction is to invite a lot of trouble. A fall of just two degrees below normal, or a rise of four degrees above, can tip the brain into a crisis that can swiftly lead to irreversible damage or death. To avoid catastrophe, the brain has its trusty control center, the hypothalamus, which tells the body to cool itself by sweating or to warm itself by shivering and diverting blood flow away from the skin and into the more vulnerable organs.

Water temperatures in this range do, in fact, cause physiological changes—one of which is known as the cold-shock response, a “series of reflexes that begin immediately upon sudden cooling of the skin following cold-water immersion.” During this reflexive response, “blood pressure, heart rate, and the workload of the heart all increase, making the heart more susceptible to life-threatening rhythms and heart attack. Simultaneously,” an online text explained, “gasping begins, followed by rapid and deep breathing. These reflexes can quickly lead to accidental inhalation of water and drowning. This rapid and seemingly uncontrollable over-breathing creates a sensation of suffocation and contributes to feelings of panic. It can also create dizziness, confusion, disorientation, and a decreased level of consciousness.

There must be some kind of internal time distortion effect in here, because when I look at myself in the little mirror above my sink, what I see is my father's face, my face turning into his. I am beginning to feel how the man looked, especially how he looked on those nights he came home so tired he couldn't even make it through dinner without nodding off, sitting there with his bowl of soup cooling in front of him, a rich pork-and-winter-melon-saturated broth that, moment by moment, was losing - or giving up - its tiny quantum of heat into the vast average temperature of the universe.

To address strength and endurance issues, Goldblatt initiated a program called the Mechanically Dominant Soldier. What if soldiers could have ten times the muscle endurance of enemy soldiers? What if they could leap seven feet and be able to cool down their own body temperature? What if the military benchmark of eighty pull-ups a day could be raised to three hundred pull-ups a day? “We want every war fighter to look like Lance Armstrong as far as metabolic profile,” program manager Joe Bielitzki told Washington Post reporter Joel Garreau a decade before Armstrong resigned from athletics in disgrace.

our world; and long before this earth ceased to be molten, life upon its surface must have begun its course. The fact that it is scarcely one seventh of the volume of the earth must have accelerated its cooling to the temperature at which life could begin. It has air and water and all that is necessary

These computer simulations try only to duplicate the interactions between the cortex and the thalamus. Huge chunks of the brain are therefore missing. Dr. [Dharmendra] Modha understands the enormity of his project. His ambitious research has allowed him to estimate what it would take to create a working model of the entire human brain, and not just a portion or a pale version of it, complete with all parts of the neocortex and connections to the senses. He envisions using not just a single Blue Gene computer [with over a hundred thousand processors and terabytes of RAM] but thousands of them, which would fill up not just a room but an entire city block. The energy consumption would be so great that you would need a thousand-megawatt nuclear power plant to generate all the electricity. And then, to cool off this monstrous computer so it wouldn't melt, you would need to divert a river and send it through the computer circuits. It is remarkable that a gigantic, city-size computer is required to simulate a piece of human tissue that weighs three pounds, fits inside your skull, raises your body temperature by only a few degrees, uses twenty watts of power, and needs only a few hamburgers to keep it going.

Oh, man! admire and model thyself after the whale! Do thou, too, remain warm among ice. Do thou, too, live in this world without being of it. Be cool at the equator; keep thy blood fluid at the Pole. Like the great dome of St. Peter’s, and like the great whale, retain, O man! in all seasons a temperature of thine own.

Corruption hangs in the air around a great talent. Such a gift is unstable by nature, apt to embarrass its handlers. About her there is the whiff of the entertainer. Like vaudeville nipping the heels of grand opera. The maestro smells all this on Kathleen and cools his blood to a temperature undetectable by wild animals.

When the child asks: "Why have the leaves turned red?" or "Why does it snow?" we launch into explanations which have no obvious connection with the question. Leaves are red because it is cold, we say. What has cold to do with colour? How is the child to know that we are talking of abstract connections between atmospheric conditions and leaf chemistry? And why should he care? The child has asked 'why,' not 'how,' and certainly not 'how much.' And why should he care the molecular structure of water is believed to be such that at low temperatures it forms rigid bonds which make it appear as ice or snow? None of these abstractions says anything about what the child experiences: the redness of leaves and the cool, tickling envelopment by snow. The living response would be quite different. 'Why are the leaves red Dad?" "Because it is so beautiful, child. Don't you see how beautiful it is, all these autumn colours?" There is no truer answer. That is how the leaves are red. An answer which does not invoke questions, which does not lead the child into an endless series of questions, to which each answer is a threshold. The child will hear later on that a chemical reaction occurs in those leaves. It is bad enough, then; let us not make the world uninhabitable for the child too soon.

For the first billion years, the universe continued to expand and cool as matter gravitated into the massive concentrations we call galaxies. Nearly a hundred billion of them formed, each containing hundreds of billions of stars that undergo thermonuclear fusion in their cores. Those stars with more than about ten times the mass of the Sun achieve sufficient pressure and temperature in their cores to manufacture dozens of elements heavier than hydrogen, including those that compose planets and whatever life may thrive upon them. These elements would be stunningly useless were they to remain where they formed. But high-mass stars fortuitously explode, scattering their chemically enriched guts throughout the galaxy. After nine billion years of such enrichment, in an undistinguished part of the universe (the outskirts of the Virgo Supercluster) in an undistinguished galaxy (the Milky Way) in an undistinguished region (the Orion Arm), an undistinguished star (the Sun) was born. The

When we were choosing homes, Czar made it plain to choose something we’d be comfortable in. This has a temperature-controlled wine and cigar room.” She frowned up at him and then blinked, those long lashes fanning her cheeks. “Do you even drink wine? Do you smoke cigars?” He grinned down at her. “No. But that doesn’t matter. It’s just fuckin’ cool.

About 15,000 BC, the Ice Age came to an end as the Earth’s climate warmed up. Evidence from the Greenland ice cores suggests that average temperatures rose by as much as fifteen degrees Celsius in a short span of time. This warming seems to have coincided with rapid increases in human populations as the global warming led to expanding animal populations and much greater availability of wild plants and foods. This process was put into rapid reverse at about 14,000 BC, by a period of cooling known as the Younger Dryas, but after 9600 BC, global temperatures rose again, by seven degrees Celsius in less than a decade, and have since stayed high. Archaeologist Brian Fagan calls it the Long Summer.

Pham Nuwen spent years learning to program/explore. Programming went back to the beginning of time. It was a little like the midden out back of his father’s castle. Where the creek had worn that away, ten meters down, there were the crumpled hulks of machines—flying machines, the peasants said—from the great days of Canberra’s original colonial era. But the castle midden was clean and fresh compared to what lay within the Reprise’s local net. There were programs here that had been written five thousand years ago, before Humankind ever left Earth. The wonder of it—the horror of it, Sura said—was that unlike the useless wrecks of Canberra’s past, these programs still worked! And via a million million circuitous threads of inheritance, many of the oldest programs still ran in the bowels of the Qeng Ho system. Take the Traders’ method of timekeeping. The frame corrections were incredibly complex—and down at the very bottom of it was a little program that ran a counter. Second by second, the Qeng Ho counted from the instant that a human had first set foot on Old Earth’s moon. But if you looked at it still more closely. . .the starting instant was actually some hundred million seconds later, the 0-second of one of Humankind’s first computer operating systems. So behind all the top-level interfaces was layer under layer of support. Some of that software had been designed for wildly different situations. Every so often, the inconsistencies caused fatal accidents. Despite the romance of spaceflight, the most common accidents were simply caused by ancient, misused programs finally getting their revenge. “We should rewrite it all,” said Pham. “It’s been done,” said Sura, not looking up. She was preparing to go off-Watch, and had spent the last four days trying to root a problem out of the coldsleep automation. “It’s been tried,” corrected Bret, just back from the freezers. “But even the top levels of fleet system code are enormous. You and a thousand of your friends would have to work for a century or so to reproduce it.” Trinli grinned evilly. “And guess what—even if you did, by the time you finished, you’d have your own set of inconsistencies. And you still wouldn’t be consistent with all the applications that might be needed now and then.” Sura gave up on her debugging for the moment. “The word for all this is ‘mature programming environment.’ Basically, when hardware performance has been pushed to its final limit, and programmers have had several centuries to code, you reach a point where there is far more signicant code than can be rationalized. The best you can do is understand the overall layering, and know how to search for the oddball tool that may come in handy—take the situation I have here.” She waved at the dependency chart she had been working on. “We are low on working fluid for the coffins. Like a million other things, there was none for sale on dear old Canberra. Well, the obvious thing is to move the coffins near the aft hull, and cool by direct radiation. We don’t have the proper equipment to support this—so lately, I’ve been doing my share of archeology. It seems that five hundred years ago, a similar thing happened after an in-system war at Torma. They hacked together a temperature maintenance package that is precisely what we need.” “Almost precisely.

For the more you know about how dead bodies decay—the biological and chemical phases they go through, how long each phase lasts, how the environment affects these phases—the better equipped you are to figure out when any given body died: in other words, the day and even the approximate time of day it was murdered. The police are pretty good at pinpointing approximate time of death in recently dispatched bodies. The potassium level of the gel inside the eyes is helpful during the first twenty-four hours, as is algor mortis—the cooling of a dead body; barring temperature extremes, corpses lose about 1.5 degrees Fahrenheit per hour until they reach the temperature of the air around them. (Rigor mortis is more variable: It starts a few hours after death, usually in the head and neck, and continues, moving on down the body, finishing up and disappearing anywhere from ten to forty-eight hours after death.)

It has even been suggested, with more plausibility than would at first seem evident, that an ice age might actually be induced by a rise in temperatures. The idea is that a slight warming would enhance evaporation rates and increase cloud cover, leading in the higher latitudes to more persistent accumulations of snow. In fact, global warming could plausibly, if paradoxically, lead to powerful localized cooling in North America and northern Europe. Climate is the product

To date we know only two real media that offer almost no resistance to moving bodies. One such medium was discovered in the 1930s: If we cool down helium, a noble gas, to temperatures close to absolute zero, it will flow through the thinnest of tubes with almost no friction. This phenomenon is called superfluidity. Another substance that shows superfluidity is a rare isotope of the same element, called helium-3. It takes experience to explore all the facets nature offers us. No form of logic can replace it.

The doctor looked shifty. “He’s still breathing,” he said. “Look, his pulse is nearly humming and he’s got a temperature you could fry eggs on.” He hesitated, aware that this was probably too straightforward and easily understood; medicine was a new art on the Disc, and wasn’t going to get anywhere if people could understand it. “Pyrocerebrum ouerf culinaire,” he said, after working it out in his head. “Well, what can you do about it?” said Arthur. “Nothing. He’s dead. All the medical tests prove it. So, er…bury him, keep him nice and cool, and tell him to come and see me next week. In daylight, for preference." "But he’s still breathing!” “These are just reflex actions that might easily confuse the layman,” said the doctor airily. Chidder sighed. He suspected that the Guild, who after all had an unrivalled experience of sharp knives and complex organic compounds, was much better at elementary diagnostics than were the doctors. The Guild might kill people, but at least it didn’t expect them to be grateful for it.

MAKES: 2 quarts COOKING METHOD: stove COOKING TIME: 20 minutes This is an all-purpose barbecue sauce, with a distinct garlic and tomato flavor. We have used this recipe to rave reviews at the James Beard Foundation and the American Institute of Wine and Food’s “Best Ribs in America” competition. Use it as a finishing glaze or serve it on the side as a dip for any type of barbecue. 2 TABLESPOONS OLIVE OIL ¼ CUP CHOPPED ONION 1 TEASPOON FRESH MINCED GARLIC 4 CUPS KETCHUP 1⅓ CUPS DARK BROWN SUGAR 1 CUP VINEGAR 1 CUP APPLE JUICE ¼ CUP HONEY 1½ TABLESPOONS WORCESTERSHIRE SAUCE 1½ TABLESPOONS LIQUID SMOKE 1 TEASPOON SALT 1 TEASPOON BLACK PEPPER 1 TEASPOON CAYENNE PEPPER 1 TEASPOON CELERY SEED Heat the olive oil in a large nonreactive saucepan over medium heat. Add the onion and garlic and lightly sauté. Stir in the remaining ingredients and heat until the sauce bubbles and starts to steam. Remove from the heat and cool to room temperature. Transfer to a tightly covered jar or plastic container and store refrigerated for up to 2 weeks.

The last remaining matter in the universe will reside within black dwarves. We can predict how they will end their days. The last matter of the universe will evaporate away and be carried off into the void as radiation leaving absolutely nothing behind. There won’t be a single atom left; all that’s left will be particles of light and black holes. After an unimaginable period even the black holes will have evaporated; the universe will be nothing but a sea of photons gradually tending to the same temperature as the expansion of the universe cools them towards absolute zero. The story of the universe will come to an end. For the first time in its life the universe will be permanent and unchanging. Entropy will finally stop increasing because the cosmos cannot get any more disordered. Nothing happens and it keeps not happening for ever. There is no difference between past present and future, nothing changes, arrow of time has simply ceased to exist. It is an inescapable fact written into the laws of physics that entire cosmos will die; all the stars will go out extinguishing possibility of life in the universe.

...All the environmental problems we have from climate change? That happened because the world's average temperature went up one and a half degrees That's it. Just one and a half degrees.' ... 'Earth's temperature could drop ten to fifteen degrees.' 'What'll happen?' Luther asked. 'It'll be bad. Very bad. A lot of animals- entire species- will die out because their habitats are too cold. The ocean water will cool down, too, and it might cause an entire food-chain collapse. So even things that could survive the lower temperatures will starve to death because the things they eat all die off.

The planet Mars, I scarcely need remind the reader, revolves about the sun at a mean distance of 140,000,000 miles, and the light and heat it receives from the sun is barely half of that received by this world. It must be, if the nebular hypothesis has any truth, older than our world; and long before this earth ceased to be molten, life upon its surface must have begun its course. The fact that it is scarcely one seventh of the volume of the earth must have accelerated its cooling to the temperature at which life could begin. It has air and water and all that is necessary for the support of animated existence.

I said, "I want to wear something funny and cool. Marjorie, could I wear your sparkly baseball hat?" The three of us looked at Marjorie. Now I remember thinking that her answer could change everything back to the way it was; Dad could find a job and stop praying all the time and Mom could be happy and call Marjorie shellfish again and show us funny videos she found on YouTube, and we all could eat more than just spaghetti at dinner and, most important, Marjorie could be normal again. Everything would be okay if Marjorie would only say yes to me wearing the sparkly sequined baseball hat, the one she'd made in art class a few years ago. The longer we watched Marjorie and waited for her response, the more the temperature in the room dropped and I knew that nothing would ever be the same again. She stopped twisting her spaghetti around her fingers. She opened her mouth, and vomit slowly oozed out onto her spaghetti plate. Dad: "Jesus!" Mom: "Honey, are you okay?" She jumped out of her seat and went over to Marjorie, stood behind her, and held her hair up. Marjorie didn't react to either parent, and she didn't make any sounds. She wasn't retching or convulsing involuntarily like one normally does when throwing up. It just poured out of her as though her mouth was an opened faucet. The vomit was as green as spring grass, and the masticated pasta looked weirdly dry, with a consistency of mashed-up dog food. She watched Dad the whole time as the vomit filled her plate, some of it slopping over the edges and onto the table. When she finished she wiped her mouth on her sleeve. "No, Merry. You can't wear my hat." She didn't sound like herself. Her voice was lower, adult, and growly. "You might get something on it. I don't want you to mess it up." She laughed. Dad: "Marjorie..." Marjorie coughed and vomited more onto her too-full plate. "You can't wear the hat because you're going to die someday." She found a new voice, this one treacly baby-talk. "I don't want dead things wearing my very special hat.

SARSAPARILLA SYRUP ENOUGH FOR 1 GALLON BREWED SARSAPARILLA 41⁄2 cups water 5 ounces dried sarsaparilla root, chopped 1 ounce dried sassafras root, chopped 1⁄4 ounce dried wintergreen leaves 4 cups dark brown sugar 2 tablespoon maltodextrin (optional) Combine the water, sarsaparilla, sassafras, and wintergreen in a large saucepan. Bring to a simmer over medium heat, stirring occasionally; let simmer, uncovered, for 15 minutes. Blend the brown sugar and maltodextrin (if using), and gradually add the mixture to the simmering root infusion, stirring until the sugar dissolves. Then remove from the heat, let cool to room temperature, and strain. This syrup will keep in the refrigerator for up to 2 months.

As a girl, it had been firmly set down that one ought never speak until one was spoken to, and when one did, one ought not speak of anything that might provoke or worry. One referred to the limb of the table, not the leg, the white meat on the chicken, not the breast. Good manners were the foundations of civilization. One knew precisely with whom one sat in a room based entirely on how well they behaved, and in what manner. Forks and knives were placed at the ten-twenty on one's plate when one was finished eating, One ought to walk straight and keep one's hands to oneself when one s poke, least one be taken for an Italian or Jew. A woman was meant to tend a child, a garden, or a conversation. A woman ought to know how to mind the temperature in a room, adding a little heat in a well-timed question, or cool a warm temper with the suggestion of another drink, a bowl of nuts, and a smile. What Kitty had learned at Miss Porter's School---handed down from Sarah Porter through the spinsters teaching there, themselves the sisters of Yale men who handed down the great words, Truth. Verity. Honor--was that your brothers and your husbands and your sons will lead, and you will tend., You will watch and suggest, guide and protect. You will carry the torch forward, and all to the good. There was the world. And one fixed an eye keenly on it. One learned its history; one understood the causes of its wars. One debated and, gradually, a picture emerged of mankind over the centuries; on understood the difference between what was good and what was right. On understood that men could be led to evil, against the judgment of their better selves. Debauchery. Poverty of spirit. This was the explanation for so many unfortunate ills--slavery, for instance. The was the reason. Men, individual men, were not at fault. They had to be taught. Led. Shown by example what was best. Unfairness, unkindness could be addressed. Queitly. Patiently.. Without a lot of noisy attention. Noise was for the poorly bred. If one worried, if one were afraid, if one doubted--one kept it to oneself. One looked for the good, and one found it. The woman found it, the woman pointed it out, and the man tucked it in his pocket, heartened. These were the rules.

The principle underlying solar radiation management is to slow or reverse warming by changing the energy balance of the earth. You can think of the process as making the earth “whiter” or more reflective, so that less sunlight reaches the surface. This cooling effect will offset the warming that comes from the accumulation of CO2 in the atmosphere. The whitening process is similar to changes that occur after large volcanic eruptions. After Mount Pinatubo blasted 20 million tons of particles into the stratosphere in 1991, global temperatures fell by about 0.4°C. Geoengineering can be viewed as creating artificial volcanic eruptions, and five or ten artificial Pinatubo eruptions might need to be created every year to offset the warming effects of CO2 accumulation.

I, like, added curry spices to the tomatoes and then firmed it with sodium alginate. Then there's the mousse I made with powdered, freeze-dried foie gras blended with turmeric. The white dollop in the middle is a puree of potatoes and six different types of cheese. Once your mouth has thoroughly cooled from those items, you should totally try the piecrust arches. Oh! I flash froze it first, so it should have a very light, fluffy texture. I kneaded coriander and a few other select spices into the pie dough. It'll cleanse your palate and give your tongue a break. This dish is all about "Thermal Sense," y'know. Molecular gastronomy teaches about the various contrasting temperature sensations foods and spices have. I took those theories and put them together into a single dish.

Temperatures, petrol prices, the price of the dollar: the golden triangle of our summer. These are facts beyond our control and all we hope now is to see them all rising indefinitely. Sometimes the figures are mixed up in a prophetic confusion, as in 1980 in the US deserts. There, the price per gallon: 51.18, 51.20, 51 .25, varied from one place to another as an exact reflection of the temperature graphs: 100, 110 and 120 degrees Fahrenheit. With the question of confidence always lurking just beneath the surface: what price would you accept petrol rising to? What point do you think the dollar could go up to (with the implication: before causing a crash in world economies)? What record level can the heat reach (before causing a volatilization of energy and the beginnings of a worldwide insomnia)? Our artificial destiny is written in these asymptotic curves.

1¼ cups white wine vinegar 1¾ cups water 2½ tablespoons sugar ½ bay leaf 4 thyme sprigs A pinch of dried chile flakes ½ teaspoon coriander seeds 2 whole cloves 4 garlic cloves, halved 1½ teaspoons sea salt Combine all the ingredients in a saucepan and bring to a boil. Add small or chopped vegetables to the brine, cooking each type of vegetable separately and removing them when they are cooked but still a little crisp. Remove the vegetables with a slotted spoon and set them aside to cool to room temperature. Once all the vegetables are cooked and cooled, allow the brine to cool as well. Stir the vegetables together gently in a large bowl, then transfer to jars or other covered containers, cover with the cooled pickle brine, and refrigerate. You can keep this basic brine in your refrigerator and reheat it to make fresh pickles when you are inspired by a trip to the farmers’ market.

Now into the small ceramic pan I grate the block of couverture. Almost at once the scent rises, the dark and loamy scent of bitter chocolate from the block. At this concentration it is slow to melt; the chocolate is very low in fat, and I will have to add butter and cream to the mixture to bring it to truffle consistency. But now it smells of history; of the mountains and forests of South America' of felled wood and spilled sap and campfire smoke. It smells of incense and patchouli; of the black gold of the Maya and the red gold of the Aztec; of stone and dust and of a young girl with flowers in her hair and a cup of pulque in her hand. It is intoxicating; as it melts, the chocolate becomes glossy; steam rises from the copper pan, and the scent grows richer, blossoming into cinnamon and allspice and nutmeg; dark undertones of anise and espresso; brighter notes of vanilla and ginger. Now it is almost melted through. A gentle vapor rises from the pan. Now we have the true Theobroma, the elixir of the gods in volatile form, and in the steam I can almost see- A young girl dancing with the moon. A rabbit follows at her heels. Behind her stands a woman with her head in shadow, so that for a moment she seems to look three ways- But now the steam is getting too thick. The chocolate must be no warmer than forty-six degrees. Too hot, and the chocolate will scorch and streak. Too cool, and it will bloom white and dull. I know by the scent and the level of steam that we are close to the danger point. Take the copper off the heat and stand the ceramic in cold water until the temperature has dropped. Cooling, it acquires a floral scent; of violet and lavender papier poudré. It smells of my grandmother, if I'd had one, and of wedding dresses kept carefully boxed in the attic, and of bouquets under glass.

Here is the recipe to blow something up: a Pyrex bowl; potassium chloride—found at health food stores, as a salt substitute. A hydrometer. Bleach. Take the bleach and pour it into the Pyrex, put it onto a stove burner. Meanwhile, weigh out your potassium chloride and add to the bleach. Check it with the hydrometer and boil until you get a reading of 1.3. Cool to room temperature, and filter out the crystals that form. This is what you will save. [...] You need 56 grams of these reserved crystals. Mix with distilled water. Heat to a boil and cool again, saving the crystals, pure potassium chlorate. Grind these to the consistency of face powder, and heat gently to dry. Melt five parts Vaseline with five parts wax. Dissolve in gasoline and pour this liquid onto 90 parts potassium chlorate crystals in a plastic bowl. Knead. Allow the gasoline to evaporate. Mold into a cube and dip in wax to make it waterproof. This explosive requires a blasting cap of at least a grade A3.

The very next day, delegates from Moscow visited mining towns around the USSR to recruit miners for an operation to cool the ground beneath the destroyed reactor. They were bussed to Chernobyl and began work on the 13th. One miner described the plan: “Our mission was this: dig a 150-meter tunnel, from the third block to the fourth. Then dig a room 30 meters long and 30 meters wide [and 2 meters tall] to hold a refrigeration device for cooling down the reactor.”210 Scientists worried that pneumatic drills would stress the building’s fragile foundations, so the miners were ordered to dig their tunnel by hand. To limit exposure, they dug down 12 meters before heading towards Unit 4. The project took one month and four days, with miners digging 24 hours a day - in a normal mine, that distance would have taken three times as long. Due to the nature of the dig, it wasn’t possible to install ventilation holes, so there was a lack of oxygen and the temperature reached highs of 30°C.

Pastry for double-crust, 9-inch pie ¾ cup sugar 1 teaspoon nutmeg Enough pared and sliced apples to fill a 9-inch pie generously 1 ½ tablespoons butter, cut into small pieces ½ cup liquid honey 1 tablespoon grated orange rind Confectioners’ sugar Preheat oven to 425° F. Prepare pastry sufficient for a double-crust, 9-inch pie. Roll out half the dough and line the pie plate. Combine sugar and nutmeg; pour over apples, lifting and tossing with two forks until well combined. Pile fruit into pie pan, heaping to make a nice fat pie, and dot with butter. Roll out remaining pastry and cut into ½-inch strips. Arrange strips lattice fashion over apples, pressing edges down firmly. Bake 10 minutes, then lower the oven temperature to 350°F. Bake 30–40 minutes more, or until apples are tender and crust is brown. Remove from oven. Combine honey and orange rind, and pour mixture through openings in lattice; return pie to oven and bake another 5 minutes. Cool to lukewarm and dredge with confectioners’ sugar. Serve warm or cold.

Nut Cake 3½ cups plain flour, not self-rising ½ pound salted butter, room temperature 3 cups sugar 6 large eggs 1 cup heavy whipping cream 3 cups chopped pecans 1 teaspoon vanilla extract 1 teaspoon lemon extract Preheat oven to 325°F. Generously grease a tube pan with Crisco and lightly flour. Sift flour three times and set aside. Cream butter with sugar until light and fluffy. Add eggs, one at a time. Beat only until each disappears. Blend in 1 cup flour followed by ½ cup whipping cream. Repeat with 1 cup flour then ½ cup whipping cream. Add 1 cup flour. Coat pecans with remaining ½ cup flour. Carefully fold pecans into batter. Fold in vanilla and lemon extracts. Add batter to pan, level it, and knock bottom of pan on the edge of the counter, once, to get out the air bubbles. Place in the center of the oven and bake for 1 hour and 15 minutes, or until it’s medium brown on top and begins to pull away from the sides of the pan.* Remove from oven. Wait 10 minutes and invert on a cake plate. Do not cover until cool to touch.

Rookie Cinnamon Sugar Doughnuts* Parental supervision necessary for frying Makes 8 doughnuts and 8 doughnut holes Ingredients Vegetable oil 1 (8-count) tube of premade, large biscuit dough (found in the refrigerated dough aisle at supermarkets) ½ cup sugar ¼ teaspoon ground cinnamon Directions 1. Fill a large saucepan with vegetable oil to a depth of 1 inch. 2. Heat oil over medium heat until it reaches 365°F. You can measure the temperature with a cooking oil thermometer. Or, drop a single kernel of popcorn into the oil as it’s heating. When the kernel pops, you’re ready to fry. 3. While the oil heats, open the biscuit tube and separate the rounds. Use a 1-inch-round cookie cutter to cut a hole in the center of each biscuit. Save the holes. 4. Mix the sugar and cinnamon in a large shallow bowl. 5. Add 2 doughnuts to the hot oil at a time. Cook, turning once, until golden brown—about 1 minute per side. 6. Drain on paper towels and immediately toss in the cinnamon sugar to coat. Cool on a wire rack. Repeat with the remaining doughnuts and holes.

On that fateful morning in April 1986, the explosion that blew off the reactor lid also dislodged special serpentine sand and concrete from within the thick walls surrounding the RBMK. In that same moment, a powerful shock wave forced the entire bottom half of the core assembly - including the lower biological shield - downward by several meters, into the space below. Over the following week, intense heat from the fire and radioactive decay increased until it reached temperatures sufficient to melt the fuel assembly, which poured out and bonded with the sand/concrete mix to form a kind of radioactive lava called corium. This lava then oozed through pipes, ducts and cracks in the damaged structure to the rooms beneath. The Elephant’s Foot was one offshoot of this lava, which had cooled into a glassy form. Melted fuel vacating the exposed reactor like this is probably what caused the sudden drop in temperature and emission levels in early May, 1986. A molten core is capable of burning through 30cm of concrete within hours, hence the scramble to prevent this from happening.246

DOLL FACE COOKIES Preheat oven to 375 degrees F., rack in the middle position. (THESE COOKIES HAVE NO EGGS) ½ cup melted butter (1 stick) 1 cup brown sugar, tightly packed ½ cup molasses*** 1 teaspoon baking soda ½ teaspoon salt ½ teaspoon cinnamon 1 teaspoon lemon juice ½ cup milk 2½ cups flour (no need to sift) 1 cup (approximately) golden raisins, regular raisins, or currants to decorate Melt butter in a large microwave bowl. When the butter has cooled to room temperature, stir in the brown sugar and molasses. Add the soda, salt, and cinnamon and mix it all up. Mix in the teaspoon of lemon juice. Add half the flour to your bowl and mix it up. Slowly pour in the milk, a little at a time, and mix as you go. Add the rest of the flour and stir until it’s thoroughly incorporated. Drop the dough by rounded teaspoon onto UNGREASED cookie sheets, 12 to a standard-size sheet. Put three raisins on top of each cookie, two for the eyes and one for the mouth. Bake for 10 to 12 minutes at 375 degrees F. Let the cookies cool on the sheet for 2 minutes and then transfer them to a wire rack to cool completely. Yield: 4 to 5 dozen, depending on cookie size. Immelda Giese,

The principal energy sources of our present industrial civilization are the so-called fossil fuels. We burn wood and oil, coal and natural gas, and, in the process, release waste gases, principally CO2, into the air. Consequently, the carbon dioxide content of the Earth’s atmosphere is increasing dramatically. The possibility of a runaway greenhouse effect suggests that we have to be careful: Even a one- or two-degree rise in the global temperature can have catastrophic consequences. In the burning of coal and oil and gasoline, we are also putting sulfuric acid into the atmosphere. Like Venus, our stratosphere even now has a substantial mist of tiny sulfuric acid droplets. Our major cities are polluted with noxious molecules. We do not understand the long-term effects of our course of action. But we have also been perturbing the climate in the opposite sense. For hundreds of thousands of years human beings have been burning and cutting down forests and encouraging domestic animals to graze on and destroy grasslands. Slash-and-burn agriculture, industrial tropical deforestation and overgrazing are rampant today. But forests are darker than grasslands, and grasslands are darker than deserts. As a consequence, the amount of sunlight that is absorbed by the ground has been declining, and by changes in the land use we are lowering the surface temperature of our planet. Might this cooling increase the size of the polar ice cap, which, because it is bright, will reflect still more sunlight from the Earth, further cooling the planet, driving a runaway albedo* effect? Our lovely blue planet, the Earth, is the only home we know. Venus is too hot. Mars is too cold. But the Earth is just right, a heaven for humans. After all, we evolved here. But our congenial climate may be unstable. We are perturbing our poor planet in serious and contradictory ways. Is there any danger of driving the environment of the Earth toward the planetary Hell of Venus or the global ice age of Mars? The simple answer is that nobody knows. The study of the global climate, the comparison of the Earth with other worlds, are subjects in their earliest stages of development. They are fields that are poorly and grudgingly funded. In our ignorance, we continue to push and pull, to pollute the atmosphere and brighten the land, oblivious of the fact that the long-term consequences are largely unknown.

working from the center of the dough out, gently roll it back and forth until it stretches to 15 inches long. Place the loaves, seam-side down, on the kitchen towel dusted with flour and cover with plastic wrap or a damp kitchen towel. Let the loaves rise at room temperature for the final time, until they have doubled in size, about 35—45 minutes. Meanwhile, preheat the oven to 475°F. Carefully place the loaves on a baking sheet. Brush them with water using a pastry brush. With a sharp razor blade and swift motions, make 4 or 5 diagonal slashes along the length of each baguette. To do this successfully, do not drag the entire edge of the blade through the dough—use just the tip. Just before you are ready to slide the baking sheet into the oven, spray the inside of the oven with water using a spray bottle or plant mister and close the door immediately. This will create steam, which promotes a good crust. Put the bread in the oven and spray the walls of the oven two more times within the first minute of baking. Bake for 15—20 minutes or until the bread makes a hollow sound when you knock on the bottom of it with your knuckles. Transfer the bread to a rack and allow it to cool before slicing (or tearing apiece off).

If you do not take baths or you tend to take more showers, you can use the same ritual in the shower. Set the water temperature so that it is cool but not cold (just below body temperature). Adjust the showerhead so the water hits you at the base of the skull and the water runs as evenly as possible over the back and front of your body. It is important to ensure that the water runs down the back of the neck because this is where many people tend to develop a lot of tension (in the shoulders). As the water flows, run your hands down your body to bring the excess Fire energy down to your feet. Use the same glowing heating coil visualization as with the bathtub ritual. See the excess Fire energies being soaked up by the water, and flowing with the water down the drain. At the same time, choose one of the litanies given previously and say it aloud with power and authority. Keep repeating the litany until you feel a change in your state. You may feel less physical pain, a lessening of anxiety, or a sense of peace in your mind. If you have a lot of mind chatter and you suddenly notice that your mind is quiet, then you know that the ritual has been effective. At this point, you may stop saying the litany and consider the ritual a success!

Because of the extreme heat fission generates, the reactor core must be kept cool at all costs. This is particularly important with an RBMK, which operates at an, “astonishingly high temperature,” relative to other reactor types, of 500°C with hotspots of up to 700°C, according to British nuclear expert Dr. Eric Voice. A typical PWR has an operating temperature of about 275°C. A few different kinds of coolant are used in different reactors, from gas to air to liquid metal to salt, but Chernobyl’s uses the same as most other reactors: light water, meaning it is just regular water. The plant was originally going to be fitted with gas-cooled reactors, but this was eventually changed because of a shortage of the necessary equipment.75 Water is pumped into the bottom of the reactor at high pressure (1000psi, or 65 atmospheres), where it boils and passes up, out of the reactor and through a condensator that separates steam from water. All remaining water is pushed through another pump and fed back into the reactor. The steam, meanwhile, enters a steam turbine, which turns and generates electricity. Each RBMK reactor produces 5,800 tons of steam per hour.76 Having passed through this turbogenerator, the steam is condensed back into water and fed back to the pumps, where it begins its cycle again.

This felt like a golden opportunity to alert Dan to some non-negotiables I had regarding men. "Bear with me," I told Dan. "This is going to be a long list. I don't like strong scents, so that kind of prohibits waking up next to someone of the opposite sex, or any sex, really. I'm extremely sensitive to smell. I have a problem with smelling anyone's breath. I'm not the kind of person who can get past that. I get turned off very easily. It could be anything. It could be finding out they have a cat, or seeing their apartment, or they could love room temperature water...Feet are tricky. That's why I like to lead with them. When I meet a guy I like, I take out a foot and show him what he'll be dealing with if things go any further. Put your worse foot forward. That's how I like to start a conversation. And then, when they're gracious enough to tolerate me and my feet, God forbid they have a weird foot or a double-decker toe - I can't deal with it...Also, I have too many questionable habits that no man would be cool with, and by the way, if there was a guy that was cool with them, I'm not sure I'd be interested in him..I can get icked out so easily. I'm aware this behavior is unreasonable and immature, and I'd like it to stop. I don't want to get turned off so easily, but I just don't know how to get past a bad pair of shoes, or...male jewelry.

Death by Chocolate Dark chocolate ganache on a chocolate with chocolate chips cupcake. 1⅓ cups all purpose flour 2 teaspoons baking powder ¼ teaspoon baking soda ¾ cup unsweetened cocoa powder ⅛ teaspoon salt 3 tablespoons butter, softened 1½ cups white sugar 2 eggs, at room temperature ¾ teaspoon vanilla extract 1 cup milk 1 bag semisweet chocolate chips Preheat oven to 350 degrees. Sift together the flour, baking powder, baking soda, cocoa, and salt. Set aside. In a large bowl, cream together the butter and sugar until well blended. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Add the chocolate chips. Bake for 15 to 17 minutes. Makes 12. Dark Chocolate Ganache 2 cups dark chocolate chips 2 cups heavy cream 2 teaspoons vanilla extract Place chocolate chips in a large bowl. Pour the cream into a saucepan, and bring it to a boil. Once the cream boils, remove it from the heat and pour it over the chips. Let stand for a minute or two, then stir with a whisk until smooth. Be sure to scrape the bottom of the bowl occasionally. Stir in the vanilla until well blended. Place a piece of plastic wrap directly on the surface of the ganache and allow it to cool to room temperature. Dip tops of cool cupcakes into the mixture and allow it to dry.

English Gingerbread Cake Serves: 12 to 16 Baking Time: 50 to 60 minutes Kyle Cathie, editor for the British version of The Cake Bible (and now a publisher), informed me in no uncertain terms that a book could not be called a cake "bible" in England if it did not contain the beloved gingerbread cake. When I went to England to retest all the cakes using British flour and ingredients, I developed this gingerbread recipe. Now that I have tasted it, I quite agree with Kyle. It is a moist spicy cake with an intriguing blend of buttery, lemony, wheaty, and treacly flavors. Cut into squares and decorated with pumpkin faces, it makes a delightful "treat" for Halloween. Batter Volume Ounce Gram unsalted butter (65° to 75°F/19° to 23°C) 8 tablespoons (1 stick) 4 113 golden syrup or light corn syrup 1¼ cups (10 fluid ounces) 15 425 dark brown sugar, preferably Muscovado ¼ cup, firmly packed 2 60 orange marmalade 1 heaping tablespoon 1.5 40 2 large eggs, at room temperature ¼ cup plus 2 tablespoons (3 fluid ounces) 3.5 100 milk 2/3 cup (5.3 fluid ounces) 5.6 160 cake flour (or bleached all-purpose flour) 1 cup plus 2 tablespoons (or 1 cup), sifted into the cup and leveled off 4 115 whole wheat flour 1 cup minus 1 tablespoon (lightly spooned into the cup) 4 115 baking powder 1½ teaspoons . . cinnamon 1 teaspoon . . ground ginger 1 teaspoon . . baking soda ½ teaspoon . . salt pinch . . Special Equipment One 8 by 2-inch square cake pan or 9 by 2-inch round pan (see Note), wrapped with a cake strip, bottom coated with shortening, topped with a parchment square (or round), then coated with baking spray with flour Preheat the Oven Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 325°F/160°C. Mix the Liquid Ingredients In a small heavy saucepan, stir together the butter, golden syrup, sugar, and marmalade over medium-low heat until melted and uniform in color. Set aside uncovered until just barely warm, about 10 minutes. Whisk in the eggs and milk. Make the Batter In a large bowl, whisk together the cake flour, whole wheat flour, baking powder, cinnamon, ginger, baking soda, and salt. Add the butter mixture, stirring with a large silicone spatula or spoon just until smooth and the consistency of thick soup. Using the silicone spatula, scrape the batter into the prepared pan. Bake the Cake Bake for 50 to 60 minutes, or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven. Cool the Cake Let the cake cool in the pan on a wire rack for 10 minutes. While the cake is cooling, make the syrup.

For almost all astronomical objects, gravitation dominates, and they have the same unexpected behavior. Gravitation reverses the usual relation between energy and temperature. In the domain of astronomy, when heat flows from hotter to cooler objects, the hot objects get hotter and the cool objects get cooler. As a result, temperature differences in the astronomical universe tend to increase rather than decrease as time goes on. There is no final state of uniform temperature, and there is no heat death. Gravitation gives us a universe hospitable to life. Information and order can continue to grow for billions of years in the future, as they have evidently grown in the past. The vision of the future as an infinite playground, with an unending sequence of mysteries to be understood by an unending sequence of players exploring an unending supply of information, is a glorious vision for scientists. Scientists find the vision attractive, since it gives them a purpose for their existence and an unending supply of jobs. The vision is less attractive to artists and writers and ordinary people. Ordinary people are more interested in friends and family than in science. Ordinary people may not welcome a future spent swimming in an unending flood of information. A darker view of the information-dominated universe was described in the famous story “The Library of Babel,” written by Jorge Luis Borges in 1941.§ Borges imagined his library, with an infinite array of books and shelves and mirrors, as a metaphor for the universe. Gleick’s book has an epilogue entitled “The Return of Meaning,” expressing the concerns of people who feel alienated from the prevailing scientific culture. The enormous success of information theory came from Shannon’s decision to separate information from meaning. His central dogma, “Meaning is irrelevant,” declared that information could be handled with greater freedom if it was treated as a mathematical abstraction independent of meaning. The consequence of this freedom is the flood of information in which we are drowning. The immense size of modern databases gives us a feeling of meaninglessness. Information in such quantities reminds us of Borges’s library extending infinitely in all directions. It is our task as humans to bring meaning back into this wasteland. As finite creatures who think and feel, we can create islands of meaning in the sea of information. Gleick ends his book with Borges’s image of the human condition: We walk the corridors, searching the shelves and rearranging them, looking for lines of meaning amid leagues of cacophony and incoherence, reading the history of the past and of the future, collecting our thoughts and collecting the thoughts of others, and every so often glimpsing mirrors, in which we may recognize creatures of the information.

Using graphite as a moderator can be highly dangerous, as it means that the nuclear reaction will continue - or even increase - in the absence of cooling water or the presence of steam pockets (called ‘voids’). This is known as a positive void coefficient and its presence in a reactor is indicative of very poor design. Graphite moderated reactors were used in the USA in the 1950s for research and plutonium production, but the Americans soon realised their safety disadvantages. Almost all western nuclear plants now use either Pressurised Water Reactors (PWRs) or Boiling Water Reactors (BWRs), which both use water as a moderator and coolant. In these designs, the water that is pumped into the reactor as coolant is the same water that is enabling the chain reaction as a moderator. Thus, if the water supply is stopped, fission will cease because the chain reaction cannot be sustained; a much safer design. Few commercial reactor designs still use a graphite moderator. Other than the RBMK and its derivative, the EGP-6, Britain’s Advanced Gas-Cooled Reactor (AGR) design is the only other graphite-moderated reactor in current use. The AGR will soon be joined by a new type of experimental reactor at China’s Shidao Bay Nuclear Power Plant, which is currently under construction. The plant will house two graphite-moderated ‘High Temperature Reactor-Pebble-bed Modules’ reactors, the first of which is undergoing commissioning tests as of mid-2019.

The shower turned out to be glorious once I adjusted the water to a cool enough temperature so as not to produce any steam. I washed my hair, noticing that my favorite shampoo suddenly smelled like Hades--as did my trusty facial scrub, which had so loyally saved my face from looking like the back of a lizard on the day of my wedding. Just as I was rinsing the last of the suds from my hair, Marlboro Man suddenly burst through the door of the bathroom and yelled, “Hey!” I screamed bloody murder from the startle, then screamed again because I was naked and feeling queasy and unattractive. Then I felt sick from the excitement. “Hi,” I managed, grabbing a towel from the rack and wrapping it around myself as quickly as I could. “Gotcha,” he said, smiling the sexiest smile I’d ever seen while in such a sick state. Then he stopped and looked at me. “Are you okay?” He must have noticed the verdant glow of my skin. “I’ll be honest,” I said, making my way back to our bedroom. “It’s pretty bad. I’m going to try to get in to the doctor today and see if there’s anything he can do about it.” I fell backward onto the bed. “My ears must have been permanently damaged or something.” Marlboro Man moved toward me, looking like the cat that had just eaten the canary. “Scared you, didn’t I?” he chuckled as he wrapped his arms around my towel-cloaked body. I breathed him in, wrapping my arms around him, too. Then I shot up and raced back to the bathroom so I could throw up again.

You've had hot coffee before, and in the hands of a skilled maker, coffee can be amazing. But the fact is that coffee is one of the hardest things to get right in the world. Even with great beans and a great roast and great equipment, a little too much heat, the wrong grind, or letting things go on too long will produce a cup of bitterness. Coffee's full of different acids, and depending on the grind, temperature, roast, and method, you can "overextract" the acids from the beans, or overheat them and oxidize them, producing that awful taste you get at donut shops and Starbucks. But there is Another Way. If you make coffee in cold water, you only extract the sweetest acids, the highly volatile flavors that hint at chocolate and caramel, the ones that boil away or turn to sourness under imperfect circumstances. Brewing coffee in cold water sounds weird, but in fact, it's just about the easiest way to make a cup (or a jar) of coffee. Just grind coffee -- keep it coarse, with grains about the size of sea salt -- and combine it with twice as much water in an airtight jar. Give it a hard shake and stick it somewhere cool overnight (I used a cooler bag loaded with ice from ice camp and wrapped the whole thing in bubble wrap for insulation). In the morning, strain it through a colander and a paper coffee filter. What you've got now is coffee concentrate, which you can dilute with cold water to taste -- I go about half and half. If you're feeling fancy, serve it over ice.

Catherine Marks came to stand on the other side of the doorway as if she were a fellow sentinel guarding the castle gate. Leo glanced at her covertly. She was dressed in lavender, unlike her usual drab of colors. Her mousy brown hair was pulled back into such a tight chignon as to make it difficult for her to blink. The spectacles sat oddly on her nose, one of the wire earpieces crimped. It gave her the appearance of a befuddled owl. "What are you looking at?" she asked tersely. "Your spectacles are crooked," Leo said, trying not to smile. She scowled. "I tried to fix them, but it only made them worse." "Give them to me." Before she could object, he took them from her face and began to fiddle with the bent wire. She spluttered in protest. "My lord, I didn't ask you to- if you damage them-" "How did you bend the earpiece?" Leo asked, patiently straightening the wire. "I dropped them on the floor, and as I was searching, I stepped on them." "Nearsighted, are you?" "Quite." Having reshaped the earpiece, Leo scrutinized the spectacles carefully. "There." He began to give them to her and paused as he stared into her eyes, all blue, green, and gray, contained in distinct dark rims. Brilliant, warm, changeable. Like opals. Why had he never noticed them before? Awareness chased over him, making his skin prickle as if exposed to a sudden change in temperature. She wasn't plain at all. She was beautiful, in a fine, subtle way, like winter moonlight, or the sharp linen smell of daisies. So cool and pale... delicious. For a moment, Leo couldn't move.

Spinach Quiche Preheat oven to 375 degrees F., rack in the middle position   This is my recipe. It can be served as an appetizer if you cut it into thin slices and arrange them on a platter. It can also be served as an entrée.   One 9-inch unbaked pastry shell 1 beaten egg yolk (reserve the white in a small dish) 10-ounce package frozen chopped spinach ½ teaspoon salt ½ teaspoon pepper (freshly ground is best) 3 Tablespoons horseradish sauce 2 ounces shredded Jarlsberg (or good Swiss cheese) 4 eggs 1½ cups Half & Half (or light cream) 1/8 teaspoon salt 1/8 teaspoon cayenne pepper 1/8 teaspoon nutmeg (freshly ground is best)   Beat the egg yolk in a glass with a fork. Brush the inside of the unbaked pastry shell with the yolk. Set the shell aside to dry. Cook and drain the spinach. Squeeze out as much moisture as you can and then blot with a paper towel. In a bowl, combine the spinach with the salt, pepper, and horseradish sauce. Spread it in the bottom of the pastry shell. Sprinkle the top with the grated cheese. Beat the 4 whole eggs with the reserved egg white. Add the Half & Half, salt, and cayenne pepper. Mix well and pour on top of cheese. Sprinkle the top with nutmeg. Bake at 375 degrees F. for 40 minutes, or until a knife inserted one inch from the center comes out clean. Let cool for ten minutes and then cut into wedges and serve. This quiche can be served warm or at room temperature. I’ve even been known to eat it cold, straight out of the refrigerator. It’s perfect for a fancy brunch or a lazy, relaxed breakfast on the weekend. Yield: Serves from 12 to 18 as an appetizer. Serves six as an entrée if they only have one piece.

GERMAN PANCAKES Preheat oven to 375 degrees F., rack in the middle position.   Prepare an 8-inch square pan by spraying it with Pam or another nonstick cooking spray, or coating the inside with butter. Hannah’s 1st Note: You can double this recipe if you like, so that it will serve 8 people. If you double this recipe, it will take approximately 55 minutes to bake. Hannah’s 2nd Note: This dish works best if you use an electric mixer. 6 strips bacon (I used applewood smoked bacon) 4 large eggs 1 cup whole milk (I’ve used heavy cream and that works also) 1 cup flour (Just scoop it up and level it off with a table knife.) 1 teaspoon vanilla extract 1 teaspoon salt 4 ounces cream cheese (half of an 8-ounce package) minced parsley to sprinkle on top (optional) Fry the bacon in a frying pan on the stovetop until it’s crispy. Let it cool to room temperature, and then crumble it into the bottom of your baking pan. In an electric mixer, beat the eggs with half of the milk (that’s ½ cup). Continue to beat until the mixture is light and fluffy. Add vanilla extract and salt. Beat until they’re well combined. Mix in the flour and beat for 40 seconds. Add the second half of the milk (another ½ cup) and beat until everything is light and fluffy. Pour half of the mixture over the bacon crumbles in the 8-inch square pan. Cut the cream cheese into 1-inch-square cubes. Place them evenly over the egg mixture in the pan. Pour the second half of the mixture over the cream cheese. Bake at 375 degrees F. for 45 to 55 minutes, or until it’s golden brown and puffy on top. Hannah’s 3rd Note: This breakfast entree is excellent when served with biscuits or crispy buttered toast.

Caramel Apple Bundt Cake For people. Cake 1½ cups flour 1 cup pecans 2 teaspoons baking powder ½ teaspoon baking soda 1½ teaspoons cinnamon ¾ teaspoon nutmeg ¾ teaspoon cloves ¼ teaspoon salt 2 medium apples, peeled and cored ½ cup sugar + extra 1¼ sticks (10 tablespoons) butter at room temperature + extra for greasing the pan 1 cup packed dark brown sugar 2 large eggs at room temperature 1 cup applesauce Preheat oven to 350ºF. Place the flour, pecans, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a food processor and pulse until the pecans are fine. Transfer the flour mixture to a bowl. Insert the grating disk and grate the apples. Take 1 tablespoon of sugar out of the plain sugar and set it aside. Cream the butter with the sugars. Beat in the eggs. Alternate adding the applesauce and the flour mixture until completely combined. Stir in the grated apples. Grease the Bundt pan liberally. Sprinkle the extra sugar on the butter. You may need another tablespoon of sugar for full coverage. Use a cooking spoon to ladle the batter into the Bundt pan and smooth the top. Bake 40 minutes or until it begins to pull away from the sides and a cake tester comes out clean. Allow to rest on a baking rack about 5 to 10 minutes. Loosen the edges, and flip onto the rack. When cool, top with caramel. Caramel 4 tablespoons unsalted butter 1 cup packed dark brown sugar ¼ cup heavy cream Place the ingredients in a deep microwave-safe dish (I used a 4-cup Pyrex measuring cup). Microwave in short bursts, stirring occasionally, until it bubbles up and the sugar melts. (You may find that you even like it if the sugar doesn’t melt!) Swedish Tea Ring For people.

CAKE whole black peppercorns whole cloves whole cardamom 1 cinnamon stick 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 3 large eggs 1 large egg yolk 1 cup sour cream 1½ sticks (6 ounces) unsalted butter, at room temperature 1 cup sugar 2 large pieces fresh ginger root (¼ cup, tightly packed, when finely grated) zest from 2 to 3 oranges (1½ teaspoons finely grated) Preheat oven to 350°F. Butter and flour a 6-cup Bundt pan. Grind your peppercorns, cloves, and cardamom and measure out ¼ teaspoon of each. (You can use pre-ground spices, but the cake won’t taste as good.) Grind your cinnamon stick and measure out 1 teaspoon. (Again, you can use ground cinnamon if you must.) Whisk the flour with the baking powder, baking soda, spices, and salt in a small bowl. In another small bowl, whisk the eggs and egg yolk into the sour cream. Set aside. Cream the butter and sugar in a stand mixer until the mixture is light, fluffy, and almost white. This should take about 3 minutes. Grate the ginger root—this is a lot of ginger—and the orange zest. Add them to the butter/sugar mixture. Beat the flour mixture and the egg mixture, alternating between the two, into the butter until each addition is incorporated. The batter should be as luxurious as mousse. Spoon batter into the prepared pan and bake for about 40 minutes, until cake is golden and a wooden skewer comes out clean. Remove to a rack and cool in the pan for 10 minutes. SOAK ½ cup bourbon 1½ tablespoons sugar While the cake cools in its pan, simmer the bourbon and the sugar in a small pot for about 4 minutes. It should reduce to about ⅓ cup. While the cake is still in the pan, brush half the bourbon mixture onto its exposed surface (the bottom of the cake) with a pastry brush. Let the syrup soak in for a few minutes, then turn the cake out onto a rack. Gently brush the remaining mixture all over the cake.

TIO TITO’S SUBLIME LIME BAR COOKIES Preheat oven to 350 degrees F., rack in the middle position. ½ cup finely-chopped coconut (measure after chopping—pack it down when you measure it) 1 cup cold salted butter (2 sticks, 8 ounces, ½ pound) ½ cup powdered (confectioners) sugar (no need to sift unless it’s got big lumps) 2 cups all-purpose flour (pack it down when you measure it)   4 beaten eggs (just whip them up with a fork) 2 cups white (granulated) sugar cup lime juice (freshly squeezed is best) cup vodka (I used Tito’s Handmade Vodka) ½ teaspoon salt 1 teaspoon baking powder ½ cup all-purpose flour (pack it down when you measure it) Powdered (confectioners) sugar to sprinkle on top Coconut Crust: To get your half-cup of finely-chopped coconut, you will need to put approximately ¾ cup of shredded coconut in the bowl of a food processor. (The coconut will pack down more when it’s finely-chopped so you’ll need more of the stuff out of the package to get the half-cup you need for this recipe.) Chop the shredded coconut up finely with the steel blade. Pour it out into a bowl and measure out ½ cup, packing it down when you measure it. Return the half-cup of finely chopped coconut to the food processor. (You can also do this by spreading out the shredded coconut on a cutting board and chopping it finely by hand.) Cut each stick of butter into eight pieces and arrange them in the bowl of the food processor on top of the chopped coconut. Sprinkle the powdered sugar and the flour on top of that. Zoop it all up with an on-and-off motion of the steel blade until it resembles coarse cornmeal. Prepare a 9-inch by 13-inch rectangular cake pan by spraying it with Pam or another nonstick cooking spray. Alternatively, for even easier removal, line the cake pan with heavy-duty foil and spray that with Pam. (Then all you have to do is lift the bar cookies out when they’re cool, peel off the foil, and cut them up into pieces.) Sprinkle the crust mixture into the prepared cake pan and spread it out with your fingers. Pat it down with a large spatula or with the palms of your impeccably clean hands. Hannah’s 1st Note: If your butter is a bit too soft, you may end up with a mass that balls up and clings to the food processor bowl. That’s okay. Just scoop it up and spread it out in the bottom of your prepared pan. (You can also do this in a bowl with a fork or a pie crust blender if you prefer.) Hannah’s 2nd Note: Don’t wash your food processor quite yet. You’ll need it to make the lime layer. (The same applies to your bowl and fork if you make the crust by hand.) Bake your coconut crust at 350 degrees F. for 15 minutes. While your crust is baking, prepare the lime layer. Lime Layer: Combine the eggs with the white sugar. (You can use your food processor and the steel blade to do this, or you can do it by hand in a bowl.) Add the lime juice, vodka, salt, and baking powder. Mix thoroughly. Add the flour and mix until everything is incorporated. (This mixture will be runny—it’s supposed to be.) When your crust has baked for 15 minutes, remove the pan from the oven and set it on a cold stovetop burner or a wire rack. Don’t shut off the oven! Just leave it on at 350 degrees F. Pour the lime layer mixture on top of the crust you just baked. Use potholders to pick up the pan and return it to the oven. Bake your Sublime Lime Bar Cookies for an additional 30 minutes. Remove the pan from the oven and cool your lime bars in the pan on a cold stovetop burner or a wire rack. When the pan has cooled to room temperature, cover it with foil and refrigerate it until you’re ready to serve. Cut the bars into brownie-sized pieces, place them on a pretty platter, and sprinkle them lightly with powdered sugar. Yum! Hannah’s 3rd Note: If you would prefer not to use alcohol in these bar cookies, simply substitute whole milk for the vodka. This recipe works both ways and I can honestly tell you that I’ve never met anyone who doesn’t like my Sublime Lime Bar Cookies!

despite the variety of ingredients and the imagination with which Vermont cooks use them, the state remains strongly associated with several iconic products — think cheddar cheese (really, dairy products in general), apples and cider, and maple syrup. Here’s a brunch menu to commemorate Vermont’s anniversary that includes those tried-and-true flavors — cheddar in the quiche, maple syrup in the salad’s vinaigrette, and apple cider in the muffins, which recall fried cider doughnuts, with a thick cinnamon-sugar coating. Their crumb is a little denser than some other muffins, and their profile a bit more compact. Cheddar, Bacon, and Caramelized Onion Quiche Makes 1 quiche 6 slices bacon, cut into ¼-inch pieces, fried until crisp and the fat has rendered, drained, and 1½ tablespoons fat reserved 3 medium onions (about 1 ¼ pounds), thinly sliced (about 6 cups) Salt and black pepper 1½ tablespoons minced fresh sage ¼ teaspoon balsamic vinegar 3 large eggs 1 cup half-and-half Pinch cayenne pepper 2 cups coarsely grated medium or sharp cheddar 1 9-inch pie shell, blind-baked until lightly browned and warm In a large skillet over medium-high heat, heat the bacon fat until hot. Add onions and 1 teaspoon salt, toss to coat, and cook until they begin to soften and release liquid, about 6 minutes. Reduce heat to medium-low and continue cooking, stirring and scraping the bottom of the skillet every 10 minutes (and adjusting the heat if the onions begin to scorch or are not browning), until the onions are sticky and caramelized, about 1 hour longer (you will have about 1 cup). Add the sage, vinegar, and 1½ tablespoons water, and with a wooden spoon, scrape bottom of pan to dissolve the fond, about 30 seconds; set aside to cool briefly. With the rack in middle position, heat the oven to 375 degrees. In a medium bowl, whisk the eggs, half-and-half, cayenne, 1¾ cups cheese, and ¾ teaspoon each salt and black pepper to combine thoroughly. Spread caramelized onions in an even layer in the warm, pre-baked pie shell. Sprinkle bacon evenly over the onions, place pie shell on the oven rack, and pour in the custard mixture (it should reach to about ½ inch beneath the rim of the pie shell). Sprinkle the remaining ¼ cup cheese over custard mixture and bake until custard is set, light golden brown, center wiggles slightly when you jiggle the quiche, and the tip of a knife inserted about 1½ inches from the edge comes out clean, 35 to 40 minutes. Cool on a wire rack and serve barely warm or at room temperature.

The Man-Moth Man-Moth: Newspaper misprint for “mammoth.” Here, above, cracks in the buildings are filled with battered moonlight. The whole shadow of Man is only as big as his hat. It lies at his feet like a circle for a doll to stand on, and he makes an inverted pin, the point magnetized to the moon. He does not see the moon; he observes only her vast properties, feeling the queer light on his hands, neither warm nor cold, of a temperature impossible to record in thermometers. But when the Man-Moth pays his rare, although occasional, visits to the surface, the moon looks rather different to him. He emerges from an opening under the edge of one of the sidewalks and nervously begins to scale the faces of the buildings. He thinks the moon is a small hole at the top of the sky, proving the sky quite useless for protection. He trembles, but must investigate as high as he can climb. Up the façades, his shadow dragging like a photographer’s cloth behind him he climbs fearfully, thinking that this time he will manage to push his small head through that round clean opening and be forced through, as from a tube, in black scrolls on the light. (Man, standing below him, has no such illusions.) But what the Man-Moth fears most he must do, although he fails, of course, and falls back scared but quite unhurt. Then he returns to the pale subways of cement he calls his home. He flits, he flutters, and cannot get aboard the silent trains fast enough to suit him. The doors close swiftly. The Man-Moth always seats himself facing the wrong way and the train starts at once at its full, terrible speed, without a shift in gears or a gradation of any sort. He cannot tell the rate at which he travels backwards. Each night he must be carried through artificial tunnels and dream recurrent dreams. Just as the ties recur beneath his train, these underlie his rushing brain. He does not dare look out the window, for the third rail, the unbroken draught of poison, runs there beside him. He regards it as a disease he has inherited the susceptibility to. He has to keep his hands in his pockets, as others must wear mufflers. If you catch him, hold up a flashlight to his eye. It’s all dark pupil, an entire night itself, whose haired horizon tightens as he stares back, and closes up the eye. Then from the lids one tear, his only possession, like the bee’s sting, slips. Slyly he palms it, and if you’re not paying attention he’ll swallow it. However, if you watch, he’ll hand it over, cool as from underground springs and pure enough to drink.

Outside the snapdragons, cords of light. Today is easy as weeds & winds & early. Green hills shift green. Cardinals peck at feeders—an air seed salted. A power line across the road blows blue bolts. Crickets make crickets in the grass. We are made & remade together. An ant circles the sugar cube. Our shadow’s a blown sail running blue over cracked tiles. Cool glistening pours from the tap, even on the edges. A red wire, a live red wire, a temperature. Time, in balanced soil, grows inside the snapdragons. In the sizzling cast iron, a cut skin, a sunny side runs yellow across the pan. Silver pots throw a blue shadow across the range. We must carry this the length of our lives. Tall stones lining the garden flower at once. Tin stars burst bold & celestial from the fridge; blue applause. Morning winds crash the columbines; the turf nods. Two reeling petal-whorls gleam & break. Cartoon sheep are wool & want. Happy birthday oak; perfect in another ring. Branch shadows fall across the window in perfect accident without weight. Orange sponge a thousand suds to a squeeze, know your water. School bus, may you never rust, always catching scraps of children’s laughter. Add a few phrases to the sunrise, and the pinks pop. Garlic, ginger, and mangoes hang in tiers in a cradle of red wire. That paw at the door is a soft complaint. Corolla of petals, lean a little toward the light. Everything the worms do for the hills is a secret & enough. Floating sheep turn to wonder. Cracking typewriter, send forth your fire. Watched too long, tin stars throw a tantrum. In the closet in the dust the untouched accordion grows unclean along the white bone of keys. Wrapped in a branch, a canvas balloon, a piece of punctuation signaling the end. Holy honeysuckle, stand in your favorite position, beside the sandbox. The stripes on the couch are running out of color. Perfect in their polished silver, knives in the drawer are still asleep. A May of buzz, a stinger of hot honey, a drip of candy building inside a hive & picking up the pace. Sweetness completes each cell. In the fridge, the juice of a plucked pear. In another month, another set of moths. A mosquito is a moment. Sketched sheep are rather invincible, a destiny trimmed with flouncy ribbon. A basset hound, a paw flick bitching at black fleas. Tonight, maybe we could circle the floodwaters, find some perfect stones to skip across the light or we can float in the swimming pool on our backs—the stars shooting cells of light at each other (cosmic tag)—and watch this little opera, faults & all.

CUPPA’S ‘TO DIE FOR’ CINNAMON ROLLS Did the description of Cuppa’s amazing cinnamon rolls make your mouth water? Every time I described them in this book I thought about my family’s favorite recipe for cinnamon rolls, and I’ve included it here for you. I think Tory and Meg would approve. All measurements/temperatures are in US units. Makes 12 wonderfully large rolls Dough: 2 packages active dry yeast 1 cup warm water 2/3 cup plus 1 teaspoon granulated sugar, divided 1 cup warmed milk (I microwave this and then stir to be sure there are no hot spots) 2/3 cup softened butter 2 teaspoons salt 2 eggs, beaten 7 to 8 cups all-purpose flour Filling of Deliciousness: 1 cup melted butter, divided (that’s 2 sticks) 1-3/4 cups dark brown sugar, divided 3 Tablespoons ground cinnamon 1 teaspoon ground nutmeg (fresh, if possible) 1 to 2 cups chopped pecans (optional) 1-1/2 cups dark raisins (optional) Frosting: 1/2 cup melted butter 3 cups powdered sugar 1 and a half teaspoons real vanilla 5 to 8 Tablespoons hot water   DIRECTIONS: To make dough combine yeast, warm water and 1 teaspoon sugar in a cup and stir. Set aside. In a large bowl mix warmed milk, remaining 2/3 cup sugar, butter, salt, and eggs. Stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour to make a slightly stiff dough. It’s okay for the dough to be sticky. Turn out onto a well-floured board and knead for 5 to 10 minutes. Place in a well-buttered glass bowl. Cover loosely and let rise in a warm draft-free place until doubled in bulk, about 1 to 1-1/2 hours. When doubled, punch down dough and let it rest for 5 minutes. Roll out onto floured surface into a 15 x 20-inch rectangle. Filling: Spread dough with ½ cup melted butter. Mix together 1/-1/2 cups brown sugar, cinnamon, and nutmeg. Sprinkle over buttered dough. Sprinkle with pecans and raisins, if you want. Sometimes I go really crazy and add a cup of finely-chopped apples, too. Roll up jellyroll-fashion and pinch the edges together to seal. Cut into 12 slices. Coat bottom of a 13”’x 9” and a square 8” pan with the last ½ cup of melted butter, and sprinkle remaining ¼ cup of sugar mixture on top. Place slices close together in pans. Let rise in warm, draft-free place until doubled in bulk (about 45 minutes). Preheat oven to 350 degrees. Bake for 25 to 30 minutes, until nicely browned. Let cool slightly and spread with frosting. Share with others, and be prepared to get marriage proposals ;) Frosting: Mix melted butter, powdered sugar, and vanilla. Add hot water a tablespoon at a time, mixing after each, until frosting is of desired consistency. Spread or drizzle over slightly-cooled rolls.

Obama is also directing the U.S. government to invest billions of dollars in solar and wind energy. In addition, he is using bailout leverage to compel the Detroit auto companies to build small, “green” cars, even though no one in the government has investigated whether consumers are interested in buying small, “green” cars—the Obama administration just believes they should. All these measures, Obama recognizes, are expensive. The cap and trade legislation is estimated to impose an $850 billion burden on the private sector; together with other related measures, the environmental tab will exceed $1 trillion. This would undoubtedly impose a significant financial burden on an already-stressed economy. These measures are billed as necessary to combat global warming. Yet no one really knows if the globe is warming significantly or not, and no one really knows if human beings are the cause of the warming or not. For years people went along with Al Gore’s claim that “the earth has a fever,” a claim illustrated by misleading images of glaciers disappearing, oceans swelling, famines arising, and skies darkening. Apocalypse now! Now we know that the main body of data that provided the basis for these claims appears to have been faked. The Climategate scandal showed that scientists associated with the Intergovernmental Panel on Climate Change were quite willing to manipulate and even suppress data that did not conform to their ideological commitment to global warming.3 The fakers insist that even if you discount the fakery, the data still show.... But who’s in the mood to listen to them now? Independent scientists who have reviewed the facts say that average global temperatures have risen by around 1.3 degrees Fahrenheit in the past 100 years. Lots of things could have caused that. Besides, if you project further back, the record shows quite a bit of variation: periods of warming, followed by periods of cooling. There was a Medieval Warm Period around 1000 A.D., and a Little Ice Age that occurred several hundred years later. In the past century, the earth warmed slightly from 1900 to 1940, then cooled slightly until the late 1970s, and has resumed warming slightly since then. How about in the past decade or so? Well, if you count from 1998, the earth has cooled in the past dozen years. But the statistic is misleading, since 1998 was an especially hot year. If you count from 1999, the earth has warmed in the intervening period. This statistic is equally misleading, because 1999 was a cool year. This doesn’t mean that temperature change is in the eye of the beholder. It means, in the words of Roy Spencer, former senior scientist for climate studies at NASA, that “all this temperature variability on a wide range of time scales reveals that just about the only thing constant in climate is change.”4

WALKING WITH ANGELS IN THE COOL OF THE DAY A short time later I felt someone poke me hard in the left arm. I turned to see who it was, but there was no one there. At the time, I dismissed it and returned my attention to my thoughts. After a minute I was poked again, only this time the poke was accompanied with an audible voice! The Holy Spirit said, “I want to go for a walk with you in the cool of the day.” I jumped up totally flabbergasted. I quickly left the room and grabbed my coat, telling everyone that I was going for a walk in the “cool of the day.” It just happened to be minus 12 degrees Fahrenheit (or minus 24 Celsius)! The moment I walked out the door, the presence of the Holy Spirit fell upon me, and I began to weep again. The tears were starting to freeze on my cheeks, but I did not mind. God began to talk to me in an audible voice. I was walking through the streets of Botwood in the presence of the Holy Ghost. I could also sense that many angels were accompanying us. The angels were laughing and singing as we strolled along the snow-covered streets. It was about 8:00 A.M. The Holy Spirit led me along a road which was on the shore of the North Atlantic Ocean. For the first time since leaving the house, I began to notice that it was very cold. However, it was worth it to be in the presence of the Lord. I was directed to a small breezeway that leads out over the Bay of Exploits (this name truly proved to be quite prophetic) to a tiny island called Killick Island. As we were walking across the breezeway, the wind was whipping off the ocean at about 40 knots. Combined with the negative temperature, the wind was turning my skin numb, and my tears had crystallized into ice on my face and mustache. THE CITY OF REFUGE I said, “Holy Spirit, it is really cold out here, and my face is turning numb.” The Lord replied, “Do not fear; when we get onto this island, there will be a city of refuge.” I had no idea what a city of refuge was, but I hoped that it would be warm and safe. (See Numbers 35:25.) The winter’s day had turned even colder and grayer; there was no sun, and the dark gray sky was totally overcast. Snow was falling lightly, and being blown about by a brisk wind. As we walked onto Killick Island, it got even colder and windier. The Holy Spirit whispered to me, “Do not fear; the city of refuge is just up these steps, hidden in those fir trees.” When I ascended a few dozen steps, I saw a small stand of fir trees to the left. Just before I stepped into the middle of them, a shaft of brilliant bright light, a lone sunbeam, cracked the sky to illuminate the city of refuge. When I entered the little circle of fir trees, what the Holy Spirit had called a “city of refuge,” I encountered the manifest glory of God. Angels were everywhere. It was 8:50 A.M. As we entered, I walked through some kind of invisible barrier. Surprisingly, inside the city of refuge, the temperature was very pleasant, even warm. The bright beam of sunlight slashed into the cold, gray atmosphere. As this heavenly light hit the fresh snow, there appeared to be rainbows of colors that seemed to radiate from the trees, tickling my eyes. Suddenly, the Holy Spirit began to ask me questions. The Lord asked me to “describe what you are seeing.” Every color of the rainbow seemed to dance from the tiny snowflakes as they slowly drifted

TREASURE CHEST COOKIES (Lisa’s Aunt Nancy’s Babysitter’s Cookies) Preheat oven to 350 degrees F., rack in the middle position. The Cookie Dough: ½ cup (1 stick, 4 ounces, ¼ pound) salted butter, room temperature ¾ cup powdered sugar (plus 1 and ½ cups more for rolling the cookies in and making the glaze) ¼ teaspoon salt 2 tablespoons milk (that’s cup) 1 teaspoon vanilla extract 1 and ½ cups all-purpose flour (pack it down when you measure it) The “Treasure”: Well-drained Maraschino cherries, chunks of well-drained canned pineapple, small pieces of chocolate, a walnut or pecan half, ¼ teaspoon of any fruit jam, or any small soft candy or treat that will fit inside your cookie dough balls. The Topping: 1 cup powdered (confectioners) sugar To make the cookie dough: Mix the softened butter and ¾ cup powdered sugar together in a medium-sized mixing bowl. Beat them until the mixture is light and fluffy. Add the salt and mix it in. Add the milk and the vanilla extract. Beat until they’re thoroughly blended. Add the flour in half-cup increments, mixing well after each addition. Divide the dough into 4 equal quarters. (You don’t have to weigh it or measure it, or anything like that. It’s not that critical.) Roll each quarter into a log shape and then cut each log into 6 even pieces. (The easy way to do this is to cut it in half first and then cut each half into thirds.) Roll the pieces into balls about the size of a walnut with its shell on, or a little larger. Flatten each ball with your impeccably clean hands. Wrap the dough around a “treasure” of your choice. If you use jam, don’t use over a quarter-teaspoon as it will leak out if there’s too much jam inside the dough ball. Pat the resulting “package” into a ball shape and place it on an ungreased cookie sheet, 12 balls to a standard-size sheet. Push the dough balls down just slightly so they don’t roll off on their way to your oven. Hannah’s 1st Note: I use baking sheets with sides and line them with parchment paper when I bake these with jam. If part of the jam leaks out, the parchment paper contains it and I don’t have sticky jam on my baking sheets or in the bottom of my oven. Bake the Treasure Chest Cookies at 350° F. for approximately 18 minutes, or until the bottom edge is just beginning to brown when you raise it with a spatula. Remove the cookies from the oven and allow them to cool on the sheets for about 5 minutes. Place ½ cup of powdered sugar in a small bowl. Place wax paper or parchment paper under the wire racks. Roll the still-warm cookies in the powdered sugar. The sugar will stick to the warm cookies. Coat them evenly and then return them to the wire racks to cool completely. (You’ll notice that the powdered sugar will “soak” into the warm cookie balls. That’s okay. You’re going to roll them in powdered sugar again for a final coat when they’re cool.) When the cookies are completely cool, place another ½ cup powdered sugar in your bowl. Roll the cooled cookies in the powdered sugar again. Then transfer them to a cookie jar or another container and store them in a cool, dry place. Hannah’s 2nd Note: I tried putting a couple of miniature marshmallows or half of a regular-size marshmallow in the center of my cookies for the “treasure”. It didn’t work. The marshmallows in the center completely melted away. Lisa’s Note: I’m going to try my Treasure Chest Cookies with a roll of Rollo’s next time I make them. Herb just adores those chocolate covered soft caramels. He wants me to try the miniature Reese’s Pieces, too. Yield: 2 dozen delicious cookies that both kids and adults will love to eat.

Stick to a sleep schedule. Go to bed and wake up at the same time each day. As creatures of habit, people have a hard time adjusting to changes in sleep patterns. Sleeping later on weekends won’t fully make up for a lack of sleep during the week and will make it harder to wake up early on Monday morning. Set an alarm for bedtime. Often we set an alarm for when it’s time to wake up but fail to do so for when it’s time to go to sleep. If there is only one piece of advice you remember and take from these twelve tips, this should be it. Exercise is great, but not too late in the day. Try to exercise at least thirty minutes on most days but not later than two to three hours before your bedtime. Avoid caffeine and nicotine. Coffee, colas, certain teas, and chocolate contain the stimulant caffeine, and its effects can take as long as eight hours to wear off fully. Therefore, a cup of coffee in the late afternoon can make it hard for you to fall asleep at night. Nicotine is also a stimulant, often causing smokers to sleep only very lightly. In addition, smokers often wake up too early in the morning because of nicotine withdrawal. Avoid alcoholic drinks before bed. Having a nightcap or alcoholic beverage before sleep may help you relax, but heavy use robs you of REM sleep, keeping you in the lighter stages of sleep. Heavy alcohol ingestion also may contribute to impairment in breathing at night. You also tend to wake up in the middle of the night when the effects of the alcohol have worn off. Avoid large meals and beverages late at night. A light snack is okay, but a large meal can cause indigestion, which interferes with sleep. Drinking too many fluids at night can cause frequent awakenings to urinate. If possible, avoid medicines that delay or disrupt your sleep. Some commonly prescribed heart, blood pressure, or asthma medications, as well as some over-the-counter and herbal remedies for coughs, colds, or allergies, can disrupt sleep patterns. If you have trouble sleeping, talk to your health care provider or pharmacist to see whether any drugs you’re taking might be contributing to your insomnia and ask whether they can be taken at other times during the day or early in the evening. Don’t take naps after 3 p.m. Naps can help make up for lost sleep, but late afternoon naps can make it harder to fall asleep at night. Relax before bed. Don’t overschedule your day so that no time is left for unwinding. A relaxing activity, such as reading or listening to music, should be part of your bedtime ritual. Take a hot bath before bed. The drop in body temperature after getting out of the bath may help you feel sleepy, and the bath can help you relax and slow down so you’re more ready to sleep. Dark bedroom, cool bedroom, gadget-free bedroom. Get rid of anything in your bedroom that might distract you from sleep, such as noises, bright lights, an uncomfortable bed, or warm temperatures. You sleep better if the temperature in the room is kept on the cool side. A TV, cell phone, or computer in the bedroom can be a distraction and deprive you of needed sleep. Having a comfortable mattress and pillow can help promote a good night’s sleep. Individuals who have insomnia often watch the clock. Turn the clock’s face out of view so you don’t worry about the time while trying to fall asleep. Have the right sunlight exposure. Daylight is key to regulating daily sleep patterns. Try to get outside in natural sunlight for at least thirty minutes each day. If possible, wake up with the sun or use very bright lights in the morning. Sleep experts recommend that, if you have problems falling asleep, you should get an hour of exposure to morning sunlight and turn down the lights before bedtime. Don’t lie in bed awake. If you find yourself still awake after staying in bed for more than twenty minutes or if you are starting to feel anxious or worried, get up and do some relaxing activity until you feel sleepy.

Stuffed zucchini This is a bastardized version of a Turkish original. Serve it cold, just above fridge temperature, with goat’s-milk yogurt. Serves 6 as a starter 1 medium onion, finely chopped 1 tbsp olive oil 2/3 cup short-grain rice 2 tbsp currants 1 tbsp pine nuts 2 tbsp chopped parsley, plus extra to garnish 1/2 tsp dried mint 1/2 tsp ground allspice 1/4 tsp ground cinnamon 1/4 tsp ground cloves 3 tbsp lemon juice 3 medium zucchini 3/4 cup boiling water 11/2 tbsp sugar salt and black pepper Sauté the onion in the oil until softened. Add the rice, currants, pine nuts, parsley, mint, spices and half the lemon juice. Continue cooking on low heat for 5 minutes, stirring occasionally. Halve the zucchini lengthways along the center and use a spoon to scoop out some of the flesh to make “boats.” Place them in a shallow saucepan that is large enough to accommodate them side by side. Fill them with the rice stuffing. Pour the boiling water, remaining lemon juice, sugar and some salt around the zucchini. The liquid should not come as high as the filling. Simmer, covered, for 30 to 40 minutes, basting the filling occasionally with the cooking juices. The zucchini are ready when the rice is al dente and almost all the juices have evaporated. Allow to cool down completely before refrigerating. Garnish with chopped parsley when serving.

medium spaghetti squash (about 2½ pounds) 4 tablespoons butter, ghee, or coconut oil, divided 2 cloves garlic, minced 1 medium carrot, diced 2 stalks celery, diced ½ medium yellow onion, minced 1 small red bell pepper, diced 1 pound ground chicken 1 teaspoon garlic powder 1 teaspoon fine sea salt ¼ teaspoon black pepper 1 cup hot sauce (I prefer Tessemae’s or Frank’s RedHot) ¼ cup Super Simple Mayonnaise (see here) or store-bought mayo (I use Sir Kensington’s or Primal Kitchen Foods) 3 large eggs, whisked chopped scallions, for garnish sliced avocado, for garnish Preheat the oven to 400°F. Cut the spaghetti squash in half lengthwise. Place the squash cut side down on a baking sheet and bake for 30 to 35 minutes or until the skin gives when you press your finger to it. Remove the squash from the oven and reduce the oven temperature to 350°F. Grease a Dutch oven or an 8-inch square glass baking dish with 2 tablespoons of the butter. Let the squash cool for 5 minutes, remove the seeds, and then use a fork to remove the threads and place them in the greased baking dish. In a large sauté pan over medium heat, melt the remaining 2 tablespoons of butter. Add the garlic, carrot, celery, onion, and bell pepper and cook for about 10 minutes, until the onion is translucent. Add the ground chicken, garlic powder, salt, and pepper and cook, using a wooden spatula to break up the chicken into small pieces, until the chicken is no longer pink, about 8 minutes. Remove the pan from the heat, then add the hot sauce and mayo and mix well to combine. Add the chicken mixture to the baking dish and mix well with the spaghetti squash threads. Add the whisked eggs and mix everything together until you can no longer see the eggs. Bake for 1 hour or until the top forms a slight crust that doesn’t give when you press it in the middle. Let rest for 5 minutes before serving. Garnish with chopped scallion and avocado slices.

grams kosher salt 2 teaspoons/14 grams pink salt 1⁄4 cup/50 grams maple sugar or packed dark brown sugar 1⁄4 cup/60 milliliters maple syrup One 5-pound/2.25-kilogram slab pork belly, skin on 1. Combine the salt, pink salt, and sugar in a bowl and mix so that the ingredients are evenly distributed. Add the syrup and stir to combine. 2. Rub the cure mixture over the entire surface of the belly. Place skin side down in a 2-gallon Ziploc bag or a nonreactive container just slightly bigger than the meat. (The pork will release water into the salt mixture, creating a brine; it’s important that the meat keep in contact with this liquid throughout the curing process.) 3. Refrigerate, turning the belly and redistributing the cure every other day, for 7 days, until the meat is firm to the touch. 4. Remove the belly from the cure, rinse it thoroughly, and pat it dry. Place it on a rack set over a baking sheet tray and dry in the refrigerator, uncovered, for 12 to 24 hours. 5. Hot-smoke the pork belly (see page 77) to an internal temperature of 150 degrees F./65 degrees C., about 3 hours. Let cool slightly, and when the belly is cool enough to handle but still warm, cut the skin off by sliding a sharp knife between the fat and the skin, leaving as much fat on the bacon as possible. (Discard the skin or cut it into pieces and save to add to soups, stews or beans, as you would a smoked ham hock.) 6. Let the bacon cool, then wrap in plastic and refrigerate or freeze it until ready to use. Yield: 4 pounds/2 kilograms smoked slab bacon A slab of pork belly should have equal proportions of meat and fat. This piece has been squared off and is ready for the cure. To cure bacon, the salts, sugars, and spices are mixed and spread all over the meat. The bacon can be cured in a pan or in a 2-gallon Ziploc bag. SMOKED HAM HOCKS

Archaeologists who want to establish the date of a particular site have a number of techniques they can use. If they find organic material, say the bones of an animal, they can use radiocarbon dating. If they find the remains of wooden structures, a post or lintel say, they can use dendrochronology, or tree-ring dating. If they find a firepit they can use archaeomagnetic dating. Radiocarbon dating works because, when alive, an organism takes in carbon from the air or through the food chain; carbon contains small amounts of the radioactive isotope carbon-14, which decays into nonradioactive standard carbon at a constant rate; when the organism dies it ceases to ingest carbon, so the proportion of carbon-14 in its remains steadily decays. Measuring the relative amount of carbon-14 content therefore establishes a fairly accurate date for the specimen. Dendrochronology works because tree rings vary in width season by season according to the rainfall received, and so trees that grow in a given climatic region and historical period show similar ring-width patterns. Comparing the ring pattern to a known and dated local ring pattern establishes exactly the years in which the wood in the structure was growing. Archaeomagnetic dating works because the earth's magnetic field changes direction over time gradually in a known way. Clays or other materials in a firepit, when fired and cooled, retain a weak magnetism that aligns with the earth's field, and this establishes a rough date for the firepit's last use. There are still other techniques: potassium-argon dating, thermoluminescence dating, hydration dating, fission-track dating. But what I want the reader to notice is that each of these relies on some particular set of natural effects. That a technology relies on some effect is general. A technology is always based on some phenomenon or truism of nature that can be exploited and used to a purpose. I say "always" for the simple reason that a technology that exploited nothing could achieve nothing. This is the third of the three principles I am putting forward, and it is just as important to my argument as the other two, combination and recursiveness. This principle says that if you examine any technology you find always at its center some effect that it uses. Oil refining is based on the phenomenon that different components or fractions of vaporized crude oil condense at different temperatures. A lowly hammer depends on the phenomenon of transmission of momentum (in this case from a moving object-the hammer-to a stationary one-the nail). Often the effect is obvious. But sometimes it is hard to see, particularly when we are very familiar with the technology. What phenomenon does a truck use? A truck does not seem to be based on any particular law of nature. Nevertheless it does use a phenomenon-or, I should say, two. A truck is in essence a platform that is self-powered and can be moved easily. Central to its self-powering is the phenomenon that certain chemical substances (diesel fuel, say) yield energy when burned; and central to its ease of motion is the "phenomenon" that objects that roll do so with extremely low friction compared with ones that slide (which is used of course in the wheels and bearings). This last "phenomenon" is hardly a law of nature; it is merely a usable-and humble-natural effect. Still it is a powerful one and is exploited everywhere wheels or rolling parts are used.

20. Cloud Bread Ingredients                  3 cold eggs, separate whites and yolks                  2 oz. cream cheese at room temperature                  1/4 teaspoon cream of tartar                  1 packet stevia Directions               Preheat the oven to 300 degrees. Place rack in center of oven. Line two cookie sheets with parchment paper.               In a medium bowl, beat the egg whites on high with a mixer, adding the cream of tartar. Beat until they form fluffy stiff peaks.               Meanwhile, in a small bowl, whisk the egg yolks with the cream cheese and stevia until smooth then gently fold mixture into the egg whites being sure to not to break down the egg white too much.               With a 1/2 cup measuring cup, scoop the mixture onto the prepared parchment paper in 7-8 even mounds about 4" wide and 3/4" tall allowing 1" between each.               Bake in your preheated oven for approximately 30 minutes. Start checking them for a golden brown tops around 25 minutes to make sure they don't get too brown.               Remove from the parchment and allow them to cool on a wire rack.               Store in an airtight container.

Sourdough Starter Ingredients Organic whole rye flour Raw honey Filtered or spring water (so bacteria-killing chlorine is removed) Mix 3 tablespoons (30 grams) lukewarm water (about 80˚ to 90˚F) with 1 teaspoon raw honey. Add 3 tablespoons (20 grams) rye flour and let this sit in a covered container for 1 to 2 days. The amount of time depends on the ambient temperature. If your kitchen is cool, the organisms will be less active and you’ll need more time. Ideally keep it at around 75˚F (24˚C). An oven with the light or pilot light on works well. If you can maintain an ambient temperature of 75˚F (24˚C), this first phase will probably take a day, which would be the case on your kitchen counter in the summer. If you simply ferment it in a cold kitchen in winter, it will likely take two days. When you pass by the starter, give it a mix with a spoon every now and again: your animals like oxygen in the initial stages. If they are happy, you will begin to see tiny bubbles forming on the surface of the starter as the organisms belch out carbon dioxide. This should occur after 1 or 2 days. At this point, add 3 tablespoons of rye flour, 3 tablespoons of water around 75˚F (24˚C), and 1 teaspoon of honey. Let it sit for 24 hours. Stir occasionally. Discard half the starter. Add 3 tablespoons of rye, 3 tablespoons of water, and 1 teaspoon of honey. Repeat this last step every 24 hours until the starter is bubbly and begins to rise noticeably. Once that happens, usually by day 5 or 6, you can stop adding the honey. The starter might weaken at that point (you’ve removed its sugar fix, after all), but proceed anyway. It will come alive again. When the mixture doubles in volume within 12 hours, you can think about making bread. Here’s the test to see if the starter is ready, after it has risen: carefully remove a bit of it (a tablespoon will do) and place it in a bowl of warm water. If it floats to the surface within a couple of minutes, you’ve got an active starter. If it sinks like a stone and remains under water, let the starter mature for another hour and try again. This whole process might take a week or more, especially in the winter. With my kitchen hovering around 65˚F (18˚C), it took me two weeks to achieve a predictable starter, with feedings every one to two days. Once the starter is bubbly and active, you can switch to whole wheat, or a mixture of equal parts white and whole wheat flour, in place of the rye. You can also increase the volume by using, say, 20 grams of the mature starter and then feeding it with 100 grams flour and 100 grams water.

completely melted. Add the vanilla extract, hot chocolate mix, and sugar, stirring thoroughly until well-blended. Remove from heat and slowly add 1⁄2 cup of the half and half, stirring until smooth. Let cool to room temperature. Place ice, remaining 1 cup of half and half, and chocolate mixture into a blender. Blend until the mixture reaches a smoothie-like consistency. Pour into a large cup and top with whipped cream and chocolate shavings.

BLUEBERRY CRUNCH COOKIES Preheat oven to 350 degrees F., rack in the middle position.   1 cup melted butter (2 sticks, 1/2 pound) 2 cups white (granulated) sugar 2 teaspoons vanilla 1/2 teaspoon salt 1½ teaspoons baking soda 2 large eggs, beaten (just whip them up with a fork) 2½ cups flour (no need to sift—pack it down when you measure it) 1 cup dried sweetened blueberries (other dried fruit will also work if you cut it in blueberry-sized pieces) 2 cups GROUND dry oatmeal (measure before grinding)   Hannah’s 1st Note: Mixing this dough is much easier with an electric mixer, but you can also do it by hand.   Melt the butter in a large microwave-safe bowl for 1 minute on HIGH. Add the white sugar and mix it in thoroughly.   Add the vanilla, salt, and the baking soda. Mix it in well.   When the mixture has cooled to room temperature, stir in the beaten eggs. When they are fully incorporated, add 197 the flour in half-cup increments, stirring after each addition.   Mix in the dried blueberries.   Prepare your oatmeal. (Use Quaker if you have it—the cardboard canister is useful for all sorts of things.) Measure out two cups and place them in the bowl of a food processor or a blender, chopping with the steel blade until the oatmeal is the consistency of coarse sand. (Just in case you’re wondering, the ground oatmeal is the ingredient that makes the cookies crunchy.)   Add the ground oatmeal to your bowl, and mix it in thoroughly. The resulting cookie dough will be quite stiff.   Roll walnut-sized dough balls with your hands, and place them on a greased cookie sheet, 12 balls to a standard-size sheet. (If the dough is too sticky to roll, place the bowl in the refrigerator for thirty minutes and try again.) Squish the dough balls down a bit with your impeccably clean palm (or a metal spatula if you’d rather).   Bake at 350 degrees F. for 10 to 12 minutes or until golden brown on top. (Mine took 11 minutes.) Cool on the cookie sheet for 2 minutes, and then remove the cookies to a wire rack to cool completely.   Yield: 6 to 7 dozen unusual and tasty cookies, depending on cookie size.   Hannah’s 2nd Note: These cookies freeze well if you stack them on foil (like rolling coins) and roll them, tucking in the ends. Just place the rolls of cookies in a freezer bag,

Unlike most mammals, camels can vary their body temperature—from 34°C to 41°C—during the course of the day, thereby reducing the heating and cooling energy bill considerably.31

The program that I have found most efficient has been one which includes the use of small quantities of very high vitamin butter mixed in equal parts with a very high vitamin cod liver oil. A simple method of preparing the butter is by melting it and allowing it to cool for twenty-four hours at a temperature of about 70° F., then centrifugalizing it which provides an oil that remains liquid at room temperature. When this butter oil is mixed in equal parts with a very high-vitamin cod liver oil, it produces a product that is more efficient than either alone

Peppermint-Patty Cupcakes (makes approximately 12 cupcakes) I love peppermint. It always wakes me right up! And when it’s mixed with chocolate … yum! INGREDIENTS: 1/2 cup milk 1/2 teaspoon apple cider vinegar 1 cup all-purpose flour 1/2 teaspoon baking powder 3/4 teaspoon baking soda 1/3 cup cocoa powder 1/4 teaspoon salt 1/2 cup semisweet chocolate chips 1/4 cup yogurt 3/4 cup granulated sugar 1 teaspoon vanilla extract 1 teaspoon peppermint extract 1/3 cup canola oil INSTRUCTIONS: Preheat the oven to 350°F. Line a muffin pan with cupcake liners. In a large bowl, whisk together the milk and vinegar, and set aside for a few minutes to curdle. Sift the flour, baking powder, baking soda, cocoa powder, and salt into a large bowl, and mix together. In a double boiler, melt the chocolate chips until smooth, then remove and cool to room temperature. If you prefer, you can instead melt the chocolate chips in a small bowl in the microwave, heating it on high for a few seconds at a time, then stirring until smooth. (Repeat heating if necessary, but don’t overdo it!) Once the milk has curdled, add in the yogurt, sugar, vanilla extract, peppermint extract, and oil, and stir together. Then add the melted chocolate and stir some more. With a whisk or handheld mixer, add the dry ingredients to the wet ones a little bit at a time and mix until no lumps remain, stopping to scrape the sides of the bowl a few times. Fill cupcake liners two-thirds of the way and bake for 18–22 minutes. Transfer to a cooling rack, and let cool completely before frosting. With your (clean!) thumb, poke large holes into the center of each cupcake. Alternately, take a small knife and carve out a cone from the center of each cupcake to create a well. (You can discard the cones, or eat them.) Fill a pastry bag with the peppermint frosting. (You can also make your own pastry bag by cutting off a corner from a plastic Ziploc bag.) Insert the tip of the pastry bag into each cupcake, and squeeze it to fill the cavity you created. Then swirl the frosting on top of the cupcake to cover the opening. Peppermint Frosting INGREDIENTS: 1 cup margarine or butter 3-1/2 cups confectioners’ sugar 1-1/2 teaspoons peppermint extract 1–2 tablespoons milk INSTRUCTIONS: In a large bowl, with an electric mixer, cream the margarine or butter until it’s a lighter color, about 2–3 minutes. Slowly beat in the confectioners’ sugar in 1/2-cup batches, adding a little bit of milk whenever the frosting becomes too thick. Add the peppermint extract and continue mixing on high speed for about 3–7 minutes, until the frosting is light and fluffy.