Curry Best Quotes

The best discoveries always happened to the people who weren't looking for it. Columbus and America. Pinzon, who stumbled on Brazil while looking for the West Indies. Stanley happening on Victoria Falls. And you. Amy Curry, when I was least expecting her. -Roger Sullivan

The best discoveries always happened to the people who weren't looking for them. Columbus and America. Pinzón who stumbled on Brazil while looking for the West Indies. Stanley happening on Victoria Falls. And you. Amy Curry when I was least expecting her." I smiled back at him while feeling sharply just how much I was going to miss him. It was almost a physical pain. "I'm on that list?" "You're at the top of that list." He leaned over and kissed me and I kissed back.

Savory...that's a swell word. And Basil and Betel. Capsicum. Curry. All great. But Relish, now, Relish with a capital R. No argument, that' the best.

A cat won't curry favor even if it's in their best interests to do so. A cat can't be a hypocrite. If more preachers were like cats, this would be a more religious country.

And knowing that the only alternative to your grief is the nothingness that’s fast approaching, you try to embrace your own sorrow, to be open and empty and let it all pass through you. This is the key, you have learned – to relinquish control, to relinquish the desire for control. Even in this late drama, to try to control is to go mad. And so you do your best to let it all go.

Then you may have sheer clotted nonsense; I once chased Julius Caesar all over London to get his recipe for curried eggs.

I wonder of what you must daily endure in America, having no government to protect you, no one to tell you what to do. Is it true you're given no ration card, that you must find food for yourself? Is it true that you labor for no higher purpose than paper money? What is California, this place you come from? I have never seen a picture. What plays over the American loudspeakers, when is your curfew, what is taught at your child-rearing collectives? Where does a woman go with her children on Sunday afternoons, and if a woman loses her husband, how does she know the government will assign her a good replacement? With whom would she curry favor to ensure her children got the best Youth Troop leader?

I mean I should have known. It always happens this way" "What does?" "The best discoveries always happened to the people who weren't looking for them. Columbus and America. Pinzón, who stumbled on Brazil while looking for the West Indies. Stanley happening on Victoria Falls. And you. Amy Curry, when I was least expecting her

I think it's best to keep the controversy on the pages and not in our relationships.

A sampler of England's hottest 'chefs' would include a mostly hairless young blond lad named Jamie Oliver, who is referred to as the Naked Chef. As best as I can comprehend, he's a really rich guy who pretends he scoots around on a Vespa, hangs out in some East End cold-water flat, and cooks green curry for his 'mates'. He's a TV chef, so few actually eat his food. I've never seen him naked. I believe the 'Naked' refers to his 'simple, straightforward, unadorned' food; though I gather that a great number of matronly housewives would like to believe otherwise. Every time I watch his show, I want to go back in time and bully him at school.

Communism worked great, up to maybe four dozen people. Libertarianism was a bit better and could handle thousands before it started to fall apart. Capitalism worked best on scale, but it too began to implode once you moved close to the billion mark or so and began to factor in multiple local governments. Socialism always sucked and tended to work like a glacier moving uphill, but it worked at pretty much every scale in the same way. It was reliable, even if you could only rely on it to piss you off and barely get anything done.

Life doesn't always give us the choices we want. All we can do is make the best of things.

I began looking for these four: Smart. It doesn’t mean high IQ (although that’s great), it means disposed toward learning. If there’s a best practice anywhere, adopt it. We want to turn as much as possible into a routine so we can focus on the few things that require human intelligence and creativity. A good interview question for this is: “Tell me about the last significant thing you learned about how to do your job better.” Or you might ask a candidate: “What’s something that you’ve automated? What’s a process you’ve had to tear down at a company?” Humble. I don’t mean meek or unambitious, I mean being humble in the way that Steph Curry is humble. If you’re humble, people want you to succeed. If you’re selfish, they want you to fail. It also gives you the capacity for self-awareness, so you can actually learn and be smart. Humility is foundational like that. It is also essential for the kind of collaboration we want at Slack. Hardworking. It does not mean long hours. You can go home and take care of your family, but when you’re here, you’re disciplined, professional, and focused. You should also be competitive, determined, resourceful, resilient, and gritty. Take this job as an opportunity to do the best work of your life. Collaborative. It’s not submissive, not deferential—in fact it’s kind of the opposite. In our culture, being collaborative means providing leadership from everywhere. I’m taking responsibility for the health of this meeting. If there’s a lack of trust, I’m going to address that. If the goals are unclear, I’m going to deal with that. We’re all interested in getting better and everyone should take responsibility for that. If everyone’s collaborative in that sense, the responsibility for team performance is shared. Collaborative people know that success is limited by the worst performers, so they are either going to elevate them or have a serious conversation. This one is easy to corroborate with references, and in an interview you can ask, “Tell me about a situation in your last company where something was substandard and you helped to fix it.

Ian shoved the door open and strode inside. “Where is she?” The butler shrank back. “Out. May I inquire who is calling?” Cameron caught the door before the butler could shut it, and Curry followed with the bags. “This is her husband,” Cameron said. “Where is she out?” The old man had to crank his head back to gaze up at them. “I heard her say the East End. There’s thieves and murderers there, my lord, and she only took the lad with her.” “Daniel?” Cameron barked a laugh. “Poor woman. We’d best find her.

I took her to my favorite bookstore, where I loaded her up with Ian Rankin novels and she bullied me into buying a book on European snails. I took her to the chip shop on the corner, where she distracted me by giving a detailed-and-probably-bullshit account of her brother's sex life (drones, cameras, his rooftop pool) while she ate all my fried fish and left her own plate untouched. I took her for a walk along the Thames, where I showed her how to skip a stone and she nearly punctured a hole in a passing pontoon boat. We went to my favorite curry place. Twice. In one day. She'd gotten this look on her face when she took her first bite of their pakora, this blissful lids-lowered look, and two hours later I decided that it made up for the embarrassment I felt that night, when I found her instructing my sister, Shelby on the best way to bleach out bloodstains, using the curry dribble on my shirt as a test case. In short, it was both the best three days I'd ever had, my mother notwithstanding, and a fairly standard week with Charlotte Holmes.

i bring my kiasu friend to the airport leavings are never easy, not for long and though we both saw blur along the way memories flooded present tensions. in the curry of his life no lemak remained so now the predictable exit signalled the end of his roundings, his bombings– he can bluff like hell, ma, he got style– and left me thinking about home, my kampong.

Today is October first. It barged in on a gust of chilly air with red and orange leaves on its heels. Morning fog settled over our narrow streets like a cold, wet blanket, and everyone—and I mean everyone—is already wearing their chunkiest sweaters. For most people I know, October isn’t just the end of T-shirts and flip-flops; it’s the beginning of the best month of the year. Halloween month.

So, he would go home, and have a night in by himself, with a curry. He knew that was where this was heading. There was a darts tournament on Sky. Chris wondered if this was a tragic plan, or whether it was simply the sort of plan that people would think was tragic. Was he a content man, doing the things he liked alone? Or was he a lonely man making the best out of what he had? Alone, or lonely?

If you're going to live in London, you might as well live in London. For me, that's what this city is all about. You can feel the Dickensian grit, the ghosts of Jack the Ripper and Fagin. The bright lights of the City, the gaslights of the back streets. It's the ultimate melting pot - everyone has lived here - the Huguenots, the Jews, Bangladeshis... You can buy the best bagels, the best curry, in London.

At one-thirty in the deep dark morning, the cooking odors blew up through the windy corridors of the house. Down the stairs, one by one, came women in curlers, men in bathrobes, to tiptoe and peer into the kitchen- lit only by fitful gusts of red fire from the hissing stove. And there in the black kitchen at two of a warm summer morning, Grandma floated like an apparition, amidst bangings and clatterings, half blind once more, her fingers groping instinctively in the dimness, shaking out spice clouds over bubbling pots and simmering kettles, her face in the firelight red, magical, and enchanted as she seized and stirred and poured the sublime foods. Quiet, quiet, the boarders laid the best linens and gleaming silver and lit candles rather than switch on electric lights and snap the spell. Grandfather, arriving home from a late evening's work at the printing office, was startled to hear grace being said in the candlelit dining room. As for the food? The meats were deviled, the sauces curried, the greens mounded with sweet butter, the biscuits splashed with jeweled honey; everything toothsome, luscious, and so miraculously refreshing that a gentle lowing broke out as from a pasturage of beasts gone wild in clover. One and all cried out their gratitude for their loose-fitting night clothes.

He could smell the readiness of onion in every one of its stages of cooking and knew exactly what stage worked best for each dish. He could identify the exact rapidity with which milk had to boil before adding the lemon to make the cheese curd separate into paneer. He could sense exactly when to add the tomatoes to tie together the onion, garlic, and ginger so that the curry came together perfectly with the oil separating from it in syrupy rivulets.

Nasir made a plate of food for her, heaping bright green rice next to a red spill of the curried goat, layering slices of breadfruit by the edge of her plate. Feyi thanked them both awkwardly, then ate in blissful silence as flavors unfurled in her mouth, Joy would kill to be here. Feyi tried to remember everything so she could describe it to her best friend later, the way the breadfruit melted in her mouth, how easily the curried goat dripped off its bone, how fragrant the rice was.

On the basis of an offhand comment Aida made about curry, I spent weeks reconstructing a recipe by the world's best Indian chef, twenty-two spices compressed into a thumb-sized cookie that liquefied against the roof of the mouth. I candied summer's last fruits and presented them, tournéed to jewel-like facets, on a length of velvet. I was all night tinkering with a pad thai, wanting Aida to experience, as I had in an alley of old Bangkok, this precise magic of sugar and lime, that species of anchovy.

We entered the Taj Mahal, the most romantic place on the planet, and possibly the most beautiful building on earth. We ate curry with our driver in a Delhi street café late at night and had the best chicken tikka I’ve ever tasted in an Agra restaurant. After the madness of Delhi, we were astonished that Agra could be even more mental. And we loved it. We marvelled at the architecture of the Red Fort, where Shah Jahan spent the last three years of his life, imprisoned and staring across at the Taj Mahal, the tomb of his favourite wife. We spent two days in a village constructed specifically for tiger safaris, although I didn’t see a tiger, my wife and son were more fortunate. We noticed in Mussoorie, 230 miles from the Tibetan border, evidence of Tibetan features in the faces of the Indians, and we paid just 770 rupees for the three of us to eat heartily in a Tibetan restaurant. Walking along the road accompanied by a cow became as common place as seeing a whole family of four without crash helmets on a motorcycle, a car going around a roundabout the wrong way, and cars approaching towards us on the wrong side of a duel carriageway. India has no traffic rules it seems.

Fresh seafood stock made from shrimp and crab... It's hot and spicy- and at the same time, mellow and savory! Visions of lush mountains, cool springs and the vast ocean instantly come to mind! She brought out the very best flavors of each and every ingredient she used! "I started with the fresh fish and veggies you had on hand... ... and then simmered them in a stock I made from seafood trimmings until they were tender. Then I added fresh shrimp and let it simmer... seasoning it with a special blend I made from spices, herbs like thyme and bay leaves, and a base of Worcestershire sauce. I snuck in a dash of soy sauce, too, to tie the Japanese ingredients together with the European spices I used. Overall, I think I managed to make a curry sauce that is mellow enough for children to enjoy and yet flavorful enough for adults to love!" "Yum! Good stuff!" "What a surprise! To take the ingredients we use here every day and to create something out of left field like this!" "You got that right! This is a really delicious dish, no two ways about it. But what's got me confused... ... is why it seems to have hit him way harder than any of us! What on earth is going on?!" This... this dish. It... it tastes just like home! It looks like curry, but it ain't! It's gumbo!" Gumbo is a family dish famously served in the American South along the shores of the Gulf of Mexico. A thick and spicy stew, it's generally served over steamed rice. At first glance, it closely resembles Japan's take on curry... but the gumbo recipe doesn't call for curry powder. Its defining characteristic is that it uses okra as its thickener. *A possible origin for the word "gumbo" is the Bantu word for okra-Ngombu.*

I've read every letter that you've sent me these past two years. In return, I've sent you many form letters, with the hope of one day being able to give you the proper response you deserve. But the more letters you wrote to me, and the more of yourself you gave, the more daunting my task became. I'm sitting beneath a pear tree as I dictate this to you, overlooking the orchards of a friend's estate. I've spent the past few days here, recovering from some medical treatment that has left me physically and emotionally depleted. As I moped about this morning, feeling sorry for myself, it occurred to me, like a simple solution to an impossible problem: today is the day I've been waiting for. You asked me in your first letter if you could be my protege. I don't know about that, but I would be happy to have you join me in Cambridge for a few days. I could introduce you to my colleagues, treat you to the best curry outside India, and show you just how boring the life of an astrophysicist can be. You can have a bright future in the sciences, Oskar. I would be happy to do anything possible to facilitate such a path. It's wonderful to think what would happen if you put your imagination toward scientific ends. But Oskar, intelligent people write to me all the time. In your fifth letter you asked, "What if I never stop inventing?" That question has stuck with me. I wish I were a poet. I've never confessed that to anyone, and I'm confessing it to you, because you've given me reason to feel that I can trust you. I've spent my life observing the universe, mostly in my mind's eye. It's been a tremendously rewarding life, a wonderful life. I've been able to explore the origins of time and space with some of the great living thinkers.But I wish I were a poet. Albert Einstein, a hero of mine, once wrote, "Our situation is the following. We are standing in front of a closed box which we cannot open." I'm sure I don't have to tell you that the vast majority of the universe is composed of dark matter. The fragile balance depends on things we'll never be able to see, hear, smell, taste, or touch. Life itself depends on them. What's real? What isn't real? Maybe those aren't the right questions to be asking. What does life depend on? I wish I had made things for life to depend on. What if you never stop inventing? Maybe you're not inventing at all. I'm being called in for breakfast, so I'll have to end this letter here. There's more I want to tell you, and more I want to hear from you. It's a shame we live on different continents. One shame of many. It's so beautiful at this hour. The sun is low, the shadows are long, the air is cold and clean. You won't be awake for another five hours, but I can't help feeling that we're sharing this clear and beautiful morning. Your friend, Stephen Hawking

The hot case at a kombini features tonkatsu, fried chicken, menchikatsu (a breaded hamburger patty), Chinese pork buns, potato croquettes, and seafood items such as breaded squid legs or oysters. In a bit of international solidarity, you'll see corn dogs, often labeled "Amerikandoggu." One day for lunch I stopped at 7-Eleven and brought home a pouch of "Gold Label" beef curry, steamed rice, inarizushi (sushi rice in a pouch of sweetened fried tofu), cold noodle salad, and a banana. Putting together lunch for the whole family from an American 7-Eleven would be as appetizing as scavenging among seaside medical waste, but this fun to shop for and fun to eat. Instant ramen is as popular in Japan as it is in college dorms worldwide, and while the selection of flavors is wider than at an American grocery, it serves a predictable ecological niche as the food of last resort for those with no money or no time. (Frozen ramen, on the other hand, can be very good; if you have access to a Japanese supermarket, look for Myojo Chukazanmai brand.) That's how I saw it, at least, until stumbling on the ramen topping section in the 7-Eleven refrigerator case, where you can buy shrink-wrapped packets of popular fresh ramen toppings such as braised pork belly and fermented bamboo shoots. With a quick stop at a convenience store, you can turn instant ramen into a serious meal. The pork belly is rolled and tied, braised, chilled, and then sliced into thick circular slices like Italian pancetta. This is one of the best things you can do with pork, and I don't say that lightly.

These include: 1.Do the Right Thing—the principle of integrity. We see in George Marshall the endless determination to tell the truth and never to curry favor by thought, word, or deed. Every one of General Marshall’s actions was grounded in the highest sense of integrity, honesty, and fair play. 2.Master the Situation—the principle of action. Here we see the classic “know your stuff and take appropriate action” principle of leadership coupled with a determination to drive events and not be driven by them. Marshall knew that given the enormous challenges of World War II followed by the turbulent postwar era, action would be the heart of his remit. And he was right. 3.Serve the Greater Good—the principle of selflessness. In George Marshall we see a leader who always asked himself, “What is the morally correct course of action that does the greatest good for the greatest number?” as opposed to the careerist leader who asks “What’s in it for me?” and shades recommendations in a way that creates self-benefit. 4.Speak Your Mind—the principle of candor. Always happiest when speaking simple truth to power, General and Secretary Marshall never sugarcoated the message to the global leaders he served so well. 5.Lay the Groundwork—the principle of preparation. As is often said at the nation’s service academies, know the six Ps: Prior Preparation Prevents Particularly Poor Performance. 6.Share Knowledge—the principle of learning and teaching. Like Larry Bird on a basketball court, George Marshall made everyone on his team look better by collaborating and sharing information. 7.Choose and Reward the Right People—the principle of fairness. Unbiased, color- and religion-blind, George Marshall simply picked the very best people. 8.Focus on the Big Picture—the principle of vision. Marshall always kept himself at the strategic level, content to delegate to subordinates when necessary. 9.Support the Troops—the principle of caring. Deeply involved in ensuring that the men and women under his command prospered, General and Secretary Marshall taught that if we are loyal down the chain of command, that loyalty will be repaid not only in kind but in operational outcomes as well.

Spies were best described as whiny little bitches at the best of times, and that was when they were working.

The unexpected dinner invitation from the budgerow started Mr Doughty off on a journey of garrulous reminiscence. 'Oh my boy!' said the pilot to Zachary, as they stood leaning on the deck rail. 'The old Raja of Raskhali: I could tell you a story or two about him--Rascally-Roger I used to call him!' He laughed, thumping the deck with his cane. 'Now there was a lordly nigger if ever you saw one! Best kind of native--kept himself busy with his shrub and his nautch-girls and his tumashers. Wasn't a man in town who could put on a burra-khana like he did. Sheeshmull blazing with shammers and candles. Paltans of bearers and khidmutgars. Demijohns of French loll-shrub and carboys of iced simkin. And the karibat! In the old days the Rascally bobachee-connah was the best in the city. No fear of pishpash and cobbily-mash at the Rascally table. The dumbpokes and pillaus were good enough, but we old hands, we'd wait for the curry of cockup and the chitchky of pollock-saug. Oh he set a rankin table I can tell you--and mind you, supper was just the start: the real tumasher came later, in the nautch-connah. Now there was another chuckmuck sight for you! Rows of cursies for the sahibs and mems to sit on. Sittringies and tuckiers for the natives. The baboos puffing at their hubble-bubbles and the sahibs lighting their Sumatra buncuses. Cunchunees whirling and tickytaw boys beating their tobblers. Oh, that old loocher knew how to put on a nautch all right! He was a sly little shaytan too, the Rascally-Roger: if he saw you eyeing one of the pootlies, he'd send around a khidmutgar, bobbing and bowing, the picture of innocence. People would think you'd eaten one too many jellybees and needed to be shown to the cacatorium. But instead of the tottee-connah, off you'd go to a little hidden cumra, there to puckrow your dashy. Not a memsahib present any the wiser--and there you were, with your gobbler in a cunchunee's nether-whiskers, getting yourself a nice little taste of a blackberry-bush.' He breathed a nostalgic sigh. 'Oh they were grand old goll-mauls, those Rascally burra-khanas! No better place to get your tatters tickled.' Zachary nodded, as if no word of this had escaped him.

Why is it that the best terrorists, the worst enemies, and the most dangerous people in the world always seem to be schooled in the North American Confederation?” Weston asked.

South Indian lassi is made with chilled yogurt and a bloomed oil of curry leaves, mustard seed, red chile, cumin seed, and coconut. This goes perfectly with salmon or halibut with a South Indian coconut mint chutney. It gives you a spicy flavor with cooling yogurt, which provides great balance in the stomach for digestion.

Stephanos was angry, but he was still a military man, and the best path to victory was following orders. Not exacting revenge.

she knew that pacifism was the superior way of life. The problem was that it was a lot like communism in that it was only perfect on paper. Put it in the real world and things fell apart fast because it depended on the good will and behavior of people for it to work. And people are an ugly sort at the best of times. In the land of the blind, the one-eyed man was kind. In the land of pacifists, it was the man who was willing to throw a punch.

Heck, now that there’s more herring (with cream, with onions, with curry sauce), and even more salmon (thick-cut Scottish loins, gravlax, pastrami-style, organic double-smoked Danish), and even sandwiches like the now-famous Super Heebster (whitefish and baked salmon salad, horseradish cream cheese, wasabi-roe), you could argue Russ & Daughters keeps getting better. Especially for those who shopped for 40 years before the place started toasting the bagels. (“Yes, we toast!” says the sign.)

he had always felt that the best units were those that had traditions of excellence that every member could aspire to. Few were those who both saw the birth of those traditions and who realized just what it was they were seeing. Something told him, deep inside, that he was now among those few.

She makes the best fucking Japanese curry I’ve ever had.

Kier wasn’t generally much for heroics. In his opinion, heroes were fools at worst, poor bastards at best. By definition, they only showed up when someone else had completely fucked everything up, after all, and then they proceeded to throw themselves into the grinder to rectify that other person’s mistake.

I knew there would be a talk coming, but obviously we couldn't let the food get cold. Or warm, in the case of the tuna tartare with benne seeds I finally got to compare to Jada Knox's review. It really did taste a little bit like coffee, which, contrasted with the cold, clean chunks of tuna and hits of acid, was the perfect mellowing factor. The red stew, with a tender chicken thigh nearly falling apart in the spicy, sharp broth, was both hearty and exciting, the bland, fluffy fufu it was served over the perfect contrast. And the curried goat with roti and crispy potatoes? The whole fried red snapper with jerk seasoning? All the contrasts of flavor and texture made me want to eat and eat and eat until I burst.

Cicero thought, is never; besides, it is vitiated by the false assumption of equality. The best form of government is a mixed constitution, like that of pre-Gracchan Rome: the democratic power of the assemblies, the aristocratic power of the Senate, the almost royal power of the consuls for a year. Without checks and balances monarchy becomes despotism, aristocracy becomes oligarchy, democracy becomes mob rule, chaos, and dictatorship. Writing five years after Caesar’s consulate, Cicero cast a dart in his direction: Plato says that from the exaggerated license which people call liberty, tyrants spring up as from a root . . . and that at last such liberty reduces a nation to slavery. Everything in excess is changed into its opposite. . . . For out of such an ungoverned populace one is usually chosen as leader . . . someone bold and unscrupulous . . . who curries favor with the people by giving them other men’s property. To such a man, because he has much reason for fear if he remains a private citizen, the protection of public office is given, and continually renewed. He surrounds himself with an armed guard, and emerges as a tyrant over the very people who raised him to power.68 Nevertheless, Caesar won; and Cicero thought it best to bury his discontent in melodious platitudes on law, friendship, glory, and old age. Silent leges inter arma, he said—“laws are silent in time of war”; but at least he could

Cicero thought, is never; besides, it is vitiated by the false assumption of equality. The best form of government is a mixed constitution, like that of pre-Gracchan Rome: the democratic power of the assemblies, the aristocratic power of the Senate, the almost royal power of the consuls for a year. Without checks and balances monarchy becomes despotism, aristocracy becomes oligarchy, democracy becomes mob rule, chaos, and dictatorship. Writing five years after Caesar’s consulate, Cicero cast a dart in his direction: Plato says that from the exaggerated license which people call liberty, tyrants spring up as from a root . . . and that at last such liberty reduces a nation to slavery. Everything in excess is changed into its opposite. . . . For out of such an ungoverned populace one is usually chosen as leader . . . someone bold and unscrupulous . . . who curries favor with the people by giving them other men’s property. To such a man, because he has much reason for fear if he remains a private citizen, the protection of public office is given, and continually renewed. He surrounds himself with an armed guard, and emerges as a tyrant over the very people who raised him to power.68

For the food explorer in you delving into Indian cuisine, you might have chanced upon the mouth-watering butter chicken and pondered: Is butter chicken actually a curry? The reply might astonish you!

Anyone who has dabbled in Indian cuisine as a foodie may have wondered, “Is butter chicken actually a curry?” after coming across the irresistible butter chicken. You might be surprised by the response! One of India’s most beloved cuisines, butter chicken (or murgh makhani) originated in the city of Delhi. Tender chicken breasts are cooked in a rich and velvety tomato sauce with a variety of aromatic spices. When served with rice or naan bread, it becomes a substantial and satisfying dinner.

Indian cuisine’s favorite meal, chicken curry, is renowned for its flavorful and fragrant spices. Whether it’s a spicy masala or a traditional butter chicken, people frequently ask if it can be frozen.

Eris’s long red hair ruffled in the wind. “Whatever it is you’re doing, whatever it is you’re looking into, I want in.” “Why? And no.” “Because I need the edge Briallyn has, what Koschei has told her or shown her.” “To overthrow your father.” “Because my father has already pledged his forces to Briallyn and the war she wishes to incite.” Cassian started. “What?” Eris’s face filled with cool amusement. “I wanted to feel out Vassa and Jurian.” He didn’t mention his brother, oddly enough. “But they clearly know little about this.” “Explain what the fuck you mean by Beron pledging his forces to Briallyn.” “It’s exactly what it sounds like. He caught wind of her ambitions, and went to her palace a month ago to meet with her. I stayed here, but I sent my best soldiers with him.” Cassian refrained from sniping about Eris opting out, especially as the last words settled. “Those wouldn’t happen to be the same soldiers who went missing, would they?” Eris nodded gravely. “They returned with my father, but they were … off. Aloof and strange. They vanished soon after—and my hounds confirmed that the scents at the scene are the same as those on gifts Briallyn sent to curry my father’s favor.” “You knew it was her this entire time?” Cassian motioned to the house and the three people inside it. “You didn’t think I’d just spill all that information, did you? I needed Vassa to confirm that Briallyn could do something like that.” “Why would Briallyn ally with your father only to abduct your soldiers?” “That’s what I’d like to find out.” “What does Beron say?” “He is unaware of it. You know where I stand with my father. And this unholy alliance he’s struck with Briallyn will only hurt us. All of us. It will turn into a Fae war for control. So I want to find answers on my own—rather than what my father tries to feed me.” Cassian surveyed the male, his grim face. “So we take out your father.

There is skill in all things, even in making porridge. Dry bread at home is better than curried prawns abroad. Eating and drinking should not keep men from thinking. Better a small fish than an empty dish. Let not your tongue cut your throat. I

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What we see from Human Design is that we learn best when we understand information cognitively and when we are emotionally inspired by stories that deepen our engagement with new information. The next section of this book is a collection of Human Design stories written to inspire you and help you see that you are not alone in the story of your own journey to abundance. It is our desire that you read these stories, finding pieces of your own story and inspiring you to keep discovering your own unique path to abundance. It is also our intention that you find stories from people who have similar energy themes and Types as you. We want

be the best version of you, uniquely you, and to share your gifts with the world as well as the people in it who are waiting for you.

Philip: How can you object to feeding the poor when you spend so much on that fat, flea-bitten thing. Rigsby: Hey, shush, shush. Keep your voice down. He understands every word you say, you know. There, there love. Vienna come here. That's a good boy, yes. You've offended him now. It's all right, the dark gentleman didn't mean it. Philip: But I did mean it. Just look at him. What use is he? Rigsby: What use? Wha...he isn't supposed to be any use, he's a pet. Philip: Would you eat him if you were starving? Rigsby: Oh I shall have to cover his ears if you carry on like this. Eat him? Of course I wouldn't eat him. We don't do that sort of thing in this country. Philip: He's your sacred cow, Rigsby. he has the best of everything. Rigsby: Yes of course he does. Has that stuff they show on the television. The one the cat picks out. Always goes for that bowl. Unerring isn't he. Alan: Gets its tail trodden on if it doesn't. That food should go to feed people. Rigsby: It does - Pakistanis love it. Philip: Oh come on, Rigsby. You don't believe that old tale. Rigsby: Goes down well with a bit of curry powder that does. Alan: You'll believe anything. Rigsby: It's true! You drop a Pakistani from any height, he'll always land on his feet.

Mrs. Bright cut another slice of the rich, dark cake. It was Mindy's fourth, counting dessert at home. But Mrs. Bright's layer cakes were, Mindy felt sure, the best in the world. Where else did you find the layers of icing almost as thick as the layers of cake?

The best discoveries always happened to the people who weren’t looking for them. Columbus and America. Pinzón, who stumbled on Brazil while looking for the West Indies. Stanley happening on Victoria Falls. And you. Amy Curry, when I was least expecting her.

Rosie has made dinner for later, a curry that smells like coconuts, something she said her dad makes when she's run down or sad. "It works. I give less of a shit once I've got a bowl of this baby. My nan's works the best though. Fuck knows what she puts in hers. Men's souls probably, and rightly so.

Hard work is the best road to a thoroughly appreciated reward.

Sometime you end with your god but usually the numbers were the best path. Knowing when to draw the line was the hardest skill you can master.

We got back on the road, heading west. I remember my thoughts as we ventured into the Simpson Desert. There’s nothing out here. The landscape was flat and lifeless. Except for the occasional jump-up--a small mesa that rose twenty or thirty feet above the desert floor-it just looked like dirt, sticks, and dead trees. The Simpson Desert is one of the hottest places on earth. But Steve brought the desert to life, pointing out lizards, echidnas, and all kinds of wildlife. He made it into a fantastic journey. In the middle of this vast landscape were the two of us, the only people for miles. Steve had become adept at eluding the film crew from time to time so we could be alone. There was a local cattle station about an hour-and-a-half drive from where we were filming, a small homestead in the middle of nowhere. The owners invited the whole crew over for a home-cooked meal. Steve and I stayed in the bush, and Bob and Lyn headed to one of their favorite camping spots. After having dinner, the crew couldn’t locate us. They searched in the desert for a while before deciding to sleep in the car. What was an uncomfortable night for them turned out to be a brilliant night for us! Steve made it romantic without being traditional. His idea of a beautiful evening was building a roaring campfire, watching a spectacular sunset, and cooking a curry dinner for me in a camp oven. Then we headed out spotlighting, looking for wildlife for hours on end. It was fantastic, like the ultimate Easter egg hunt. I never knew what we’d find. When Steve did discover something that night--the tracks of a huge goanna, or a tiny gecko hiding under a bush--he reveled in his discovery. His excitement was contagious, and I couldn’t help but become excited too. The best times in my life were out in the bush with Steve.

Steve made it romantic without being traditional. His idea of a beautiful evening was building a roaring campfire, watching a spectacular sunset, and cooking a curry dinner for me in a camp oven. Then we headed out spotlighting, looking for wildlife for hours on end. It was fantastic, like the ultimate Easter egg hunt. I never knew what we’d find. When Steve did discover something that night--the tracks of a huge goanna, or a tiny gecko hiding under a bush--he reveled in his discovery. His excitement was contagious, and I couldn’t help but become excited too. The best times in my life were out in the bush with Steve.

For decades, the U.S. and most western nations had let their infrastructure crumble and rot away while China and other Asian nations had invested in the best technology of the day. The U.S. in particular was literally beggared by a point-by-point comparison. As early as 2010, places like Korea and Hong Kong had had Internet and information network access that made the United States look like a third-world country.

Meat is a highly protein food item, We Provide Best Quailty of Chicken Kebab, Mutton Curry Cut, Indian Basa Fish Fillets and Etc. So You Can Purchase Fresh Chicken Mutton at NeatMeat online shop in Gurgaon.

The classic chutneys are coriander, mint, and chili. Everyone makes those chutneys, and oh yes, let's not forget the tamarind chutney that every Indian restaurant will serve in watery portions. But I don't want to make or eat classic chutneys. I was lucky Mama had dried apricot in that pantry of hers. My God, but she has stuff in there. She even has a small bottle of red caviar. Mama would never eat caviar ("Raw fish eggs? Why would anyone want to eat that?"), but it's there nevertheless along with the now indispensable bottle of chipotle chili peppers. Soaking the apricots in water seemed a good way to make them mushy but soaking them in sugar water seemed like an even better idea. It would make the chutney sweet. Surveying the fridge, my eye caught the ginger. Mama buys big chunks of ginger. Lots of garlic and ginger in her food. Maybe not garlic in the chutney, but definitely ginger. Lots of ginger for a sharp tangy taste. What else? I saw the mint. Mama's prized little herb pot. Tearing away the mint, ah, now that was a special treat. Anything else? Of course, the chipotle chili peppers to give the chutney a smoky flavor. Take the apricot, ginger, garlic, peppers, and salt (I added the apricot syrup in small quantities as well, depending upon how liquid I wanted the chutney to be, not too liquid) and blend it to a pulp. The chutney is best savored when licked from a plate!

Durban has the largest Indian population outside of India! The Afro-Indian Culture that ensued has become a strong influence on the people of South Africa who have adopted many of the Indian traditions. This is especially true of how food is prepared! Of course rice is the preferred carb and considered a stable with most meals. An Indian curry stew is an exciting taste treat. Relatively simple to make, fresh garlic and ginger pulp are lightly fried along with chilies, onions and a zesty curry powder. Added to this are chopped tomatoes and finally the meat, seafood or vegetable of your choice. After slow simmering, the spicy stew is served with steamed rice and perhaps a hot and spicy chili sauce condiment called a sambal. Sweet and sour condiments called chutney are made of unripe mangoes, raisins, limes, sliced bananas and other fruit.. Of course Major Grey's Chutney can be bought ready-made and is considered by many as the best of all chutneys. Many of the curried foods thought of as Indian are actually of Indonesian origin and are also popular on the Malaysian Peninsular and in many other eastern countries.

Heroism is not something you occupy day to day. It's a moment, at best. You get something right, almost by accident, and then you go back to your bumbling, myopic default setting. So I think about this-about how the vast majority of our lives are passed in a decidedly unheroic way- and I wonder, is heroism measured then, by account balances?

13 Reasons to include Curry Leaves to your Diet Sambar. Upma. Dal. Poha. What do they all have in common? A tempering rich in curry leaves. But curry leaves – or Curry leaves, as they are commonly known in India – do more good than simply seasoning your food. Curry power benefits include weight loss and a drop in cholesterol levels. But there’s lots more that the Curry leaves can do. Here are 13 reasons to chew on those curry leaves that pop up on your plate. To keep anaemia away The humble Curry leaves is a rich source of iron and folic acid. Anaemia crops up when your body is unable to absorb iron and use it. “Folic acid is responsible for iron absorption and as Curry leaves is a rich source of both compounds, it’s the perfect choice if you’re looking to amp up your iron levels,” says Alpa Momaya, a Diet & Wellness consultant with Sunrise nutrition hub. To protect your liver If you are a heavy drinker, eating curry leaves can help quell liver damage. A study published in Asian Journal of Pharmaceutical and Clinical Research has revealed that curry leaves contain kaempferol, a potent antioxidant, and can protect the liver from oxidative stress and harmful toxins. To maintain blood sugar levels A study published in the Journal of Plant food for Nutrition has revealed that curry leaves can lower blood sugar levels by affecting the insulin activity. To keep your heart healthy A study published in the Journal of Chinese Medicine showed that “curry leaves can help increase the amount of good cholesterol (HDL) and protect you from heart disease and atherosclerosis,” Momaya says. To aid in digestion Curry leaves have a carminative nature, meaning that they prevent the formation of gas in the gastrointestinal tract and facilitate the expulsion of gas if formed. Ayurveda also suggests that Curry leaves has mild laxative properties and can balance the pitta levels in the body. Momaya’s advice: “A juice of curry leaves with a bit of lime juice or added to buttermilk can be consumed for indigestion.” To control diarrhoea Even though curry leaves have mild laxative properties, research has shown that the carbazole alkaloids in curry leaves can help control diarrhoea. To reduce congestion Curry leaves has long been a home remedy when it comes to dealing with a wet cough, sinusitis or chest congestion. Curry leaves, packed with vitamin C and A and rich in kaempferol, can help loosen up congested mucous. To help you lose weight Curry leaves is known to improve digestion by altering the way your body absorbs fat. This quality is particularly helpful to the obese. To combat the side effects of chemotherapy Curry leaves are said to protect the body from the side effects of chemotherapy and radiotherapy. They also help protect the bone marrow and halt the production of free radicals in the body. To improve your vision Curry leaves is high in vitamin A, which contains carotenoids that can protect the cornea. Eating a diet rich in curry leaves can help improve your vision over time. To prevent skin infections Curry leaves combines potent antioxidant properties with powerful anti-bacterial, anti-fungal and antiprotozoal properties. It is a common home remedy for common skin infections such as acne and fungal infections of the nail. To get better hair Curry leaves has long been used to prevent greying of the hair by our grandmothers. It also helps treat damaged hair, tackle hair fall and dandruff and add bounce to limp hair. To take care of skin Curry leaves can also be used to heal damaged skin. Apply a paste on burns, cuts, bruises, skin irritations and insect bites to ensure quick recovery and clean healing. Add more Curry leaves to your diet and enjoy the benefits of curry leaves.

Alright, Chief, I’m going to assign a team to watch your back. I know they can be annoying at times, but I’d like them back without any extra holes in them, okay?” “I’ll do my best.” The Marines shifted and looked at each other as the gunny walked past them. “If you have to shoot someone, Greg here has been a pain lately,” he said over his shoulder with a gesture at a private. “Aim for him.

Social influences come in two basic categories. The first involves information. If many people do something or think something, their actions and their thoughts convey information about what might be best for you to do or think. The second involves peer pressure. If you care about what other people think about you (perhaps in the mistaken belief that they are paying some attention to what you are doing—see below), then you might go along with the crowd to avoid their wrath or curry their favor.

don’t try to be anyone other than the very best you that can be managed,” Eric said. “We don’t become heroes or legends, Odysseus. We take one step at a time, solve each problem as it arises, and we let the rest handle itself as it will. We can’t control how we’re seen, but we can control how we see.

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

Y'know... after that other dish a minute ago, this one tastes especially... I dunno... homey. It's a dish with a real human feel to it." "I see monkfish meat, skin, fins and- HM?! Kogiku squash... Tachikawa burdock... and Akasuji daikon!" "Y-yes, sir! All of those are veggies you can find in my hometown. I wanted to show in my dish how good the veggies in my hometown are, so I tried a lot of different combinations... but curry spices are really powerful, and they didn't go well with a lot of the veggies' natural sweetness or bitterness. I was stumped for a good long time, until I had the sudden thought that I could do a dobujiru for my dish. The monkfish liver in dobujiru could be a kind of bridge, allowing me to make the best of the curry spices while at the same time retaining all the natural tastiness of the veggies And besides, I, um... I've handled monkfish since I was little anyway." "Really?" "I wanted to make a curry that reflected all the best of my hometown... right down to the taste and smells!

Tsuyahime rice from Yamagata-extra-big portion of that. Pork miso soup on the side. Plenty of root vegetables in there too, even if they're not all fancy Kyoto specialties. Now, the large platter is a fusion of Japanese and Western cuisine. That there is deep-fried hamo eel with sour plum pulp and perilla leaf. The Manganji peppers are deep-fried too. Try those with my homemade Worcestershire sauce. The small bowl is miso-simmered mackerel with a shredded myoga ginger dressing. The roast beef is Kyoto stock- best enjoyed with a drizzle of the wasabi-infused soy sauce and wrapped in a sheet of toasted nori. As for the teriyaki-style duck meatballs, you can dip those in the accompanying quail egg yolk. Chilled tofu garnished with the minced skin of the hamo eel and, finally, deep-fried Kamo eggplant with a starchy curry sauce. Enjoy!