Dent Removal Quotes

If your faith doesn't remove the mountain... Get to climbing.

Immortal strength—more a curse than a gift. I’d dented and folded every piece of silverware I’d touched for three days upon returning here, had tripped over my longer, faster legs so often that Alis had removed any irreplaceable valuables from my rooms (she’d been particularly grumpy about me knocking over a table with an eight-hundred-year-old vase), and had shattered not one, not two, but five glass doors merely by accidentally closing them too hard. Sighing

Appreciate those who have helped in your journey because they have left a dent in your life that you cannot remove. Help those who need your support because you were also assisted to be where you are today. Life is a big puzzle, you don't know who you might need tomorrow, so be wise.

Why do we bury our dead?” His nose was dented in at the bridge like a sphinx; the cause of which I could only imagine had been a freak archaeological accident. I thought about my parents. They had requested in their will that they be buried side by side in a tiny cemetery a few miles from our house. “Because it’s respectful?” He shook his head. “That’s true, but that’s not the reason we do it.” But that was the reason we buried people, wasn’t it? After gazing at him in confusion, I raised my hand, determined to get the right answer. “Because leaving people out in the open is unsanitary.” Mr. B. shook his head and scratched the stubble on his neck. I glared at him, annoyed at his ignorance and certain that my responses were correct. “Because it’s the best way to dispose of a body?” Mr. B. laughed. “Oh, but that’s not true. Think of all the creative ways mass murderers have dealt with body disposal. Surely eating someone would be more practical than the coffin, the ceremony, the tombstone.” Eleanor grimaced at the morbid image, and the mention of mass murderers seemed to wake the rest of the class up. Still, no one had an answer. I’d heard Mr. B. was a quack, but this was just insulting. How dare he presume that I didn’t know what burials meant? I’d watched them bury my parents, hadn’t I? “Because that’s just what we do,” I blurted out. “We bury people when they die. Why does there have to be a reason for everything?” “Exactly!” Mr. B. grabbed the pencil from behind his ear and began gesticulating with it. “We’ve forgotten why we bury people. “Imagine you’re living in ancient times. Your father dies. Would you randomly decide to put him inside a six-sided wooden box, nail it shut, then bury it six feet below the earth? These decisions aren’t arbitrary, people. Why a six-sided box? And why six feet below the earth? And why a box in the first place? And why did every society throughout history create a specific, ritualistic way of disposing of their dead?” No one answered. But just as Mr. B. was about to continue, there was a knock on the door. Everyone turned to see Mrs. Lynch poke her head in. “Professor Bliss, the headmistress would like to see Brett Steyers in her office. As a matter of urgency.” Professor Bliss nodded, and Brett grabbed his bag and stood up, his chair scraping against the floor as he left. After the door closed, Mr. B. drew a terrible picture of a mummy on the board, which looked more like a hairy stick figure. “The Egyptians used to remove the brains of their dead before mummification. Now, why on earth would they do that?” There was a vacant silence. “Think, people! There must be a reason. Why the brain? What were they trying to preserve?” When no one answered, he answered his own question. “The mind!” he said, exasperated. “The soul!” As much as I had planned on paying attention and participating in class, I spent the majority of the period passing notes with Eleanor. For all of his enthusiasm, Professor Bliss was repetitive and obsessed with death and immortality. When he faced the board to draw the hieroglyphic symbol for Ra, I read the note Eleanor had written me. Who is cuter? A. Professor Bliss B. Brett Steyers C. Dante Berlin D. The mummy I laughed. My hand wavered between B and C for the briefest moment. I wasn’t sure if you could really call Dante cute. Devastatingly handsome and mysterious would be the more appropriate description. Instead I circled option D. Next to it I wrote Obviously! and tossed it onto her desk when no one was looking.

con Zucchine alla Nerano — SERVES 4 — About 16fl oz sunflower oil or vegetable oil, or, if you choose, olive oil 8 to 10 small zucchine (courgettes) 75g chopped fresh basil Sea salt to taste Extra virgin olive oil 500g spaghetti 200g grated Parmigiano-Reggiano • Put the sunflower oil in a large pot and bring to a low boil over medium-high heat. • Slice the zucchine into thin rounds and fry in the oil until they are golden brown. Remove and set aside on paper towels. • Sprinkle with basil and salt. • Transfer to a bowl and drizzle liberally with olive oil. • Boil the pasta until al dente and strain, reserving about two cupfuls of the pasta water. • Place the cooked pasta in a large pan or pot over low heat along with the zucchine mixture and combine gently. Add the pasta water, a little at a time, to create a creamy texture. You may not use all of the pasta water. Now add some of the Parmigiano to the mixture and continue to combine by stirring gently and tossing. When the mixture has a slight creaminess, remove from the stove and serve immediately. Note: The zucchine mixture can be refrigerated for about 5 days for use at a later date. Best to bring it to room temperature before using.

Soba noodles with eggplant and mango This dish has become my mother’s ultimate cook-to-impress fare. And she is not the only one, as I have been informed by many readers. It is the refreshing nature of the cold buckwheat noodles the sweet sharpness of the dressing and the muskiness of mango that make it so pleasing. Serve this as a substantial starter or turn it into a light main course by adding some fried firm tofu. Serves 6 1/2 cup rice vinegar 3 tbsp sugar 1/2 tsp salt 2 garlic cloves, crushed 1/2 fresh red chile, finely chopped 1 tsp toasted sesame oil grated zest and juice of 1 lime 1 cup sunflower oil 2 eggplants, cut into 3/4-inch dice 8 to 9 oz soba noodles 1 large ripe mango, cut into 3/8-inch dice or into 1/4-inch-thick strips 12/3 cup basil leaves, chopped (if you can get some use Thai basil, but much less of it) 21/2 cups cilantro leaves, chopped 1/2 red onion, very thinly sliced In a small saucepan gently warm the vinegar, sugar and salt for up to 1 minute, just until the sugar dissolves. Remove from the heat and add the garlic, chile and sesame oil. Allow to cool, then add the lime zest and juice. Heat up the sunflower oil in a large pan and shallow-fry the eggplant in three or four batches. Once golden brown remove to a colander, sprinkle liberally with salt and leave there to drain. Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 5 to 8 minutes to become tender but still al dente. Drain and rinse well under running cold water. Shake off as much of the excess water as possible, then leave to dry on a dish towel. In a mixing bowl toss the noodles with the dressing, mango, eggplant, half of the herbs and the onion. You can now leave this aside for 1 to 2 hours. When ready to serve add the rest of the herbs and mix well, then pile on a plate or in a bowl.

She looked at her own image and removed the bandana, shaking down her hair, not fixed in a braid today but with a sticky twistiness still in it. As her voice had come out of her startled mouth younger than she was, she looked younger in this antique, forgiving mirror. It was slightly tipped; she looked up into it, pleased that the flesh beneath her chin did not show. In the bathroom mirror at home she looked terrible, a hag with cracked lips and a dented nose with broken veins in her septum, and when, driving in the Subaru, she stole a peek of herself in the rearview mirror, she looked worse yet, corpselike in color, the eyes wild and a single stray lash laid like a beetle-leg across one lower lid. As a tiny girl Alexandra had imagined that behind every mirror a different person waited to peek back out, a different soul. Like so much of what we fear as a child, it turned out to be in a sense true.

Pizzoccheri — SERVES 4 TO 6 — 1 medium Savoy cabbage A big, sexy slab of Valtellina cheese, or something similar, like fontina 3 large yellow potatoes A fuck of a lot of butter 4 large garlic cloves 1 pound pizzoccheri Extra-virgin olive oil 2 handfuls grated Parmigiano-Reggiano, or Bitto (if available and you can afford it) Salt Remove and discard any tough outer leaves from the cabbage and roughly chop it into long pieces. Thinly cut about 15 pieces of Valtellina cheese and also grate about 3 cups. Set aside. Preheat the oven to 325°F. Peel and dice the potatoes and boil until cooked but still firm, about 15 minutes or so. Halfway through boiling, add the cabbage to the potatoes. When the potatoes and cabbage are cooked, drain them and set them aside. In a large, deep frying pan over low heat, melt the fuckload of butter. Gently crush (if that’s even possible) the garlic cloves, place them in the pan, and cook until they soften and the butter has melted but not turned brown. Boil the pizzoccheri until al dente and drain, reserving about 2 cups of the water. Return the pizzoccheri to the pot and drizzle them with a little olive oil or some butter so they don’t stick together. Pour a little of the garlic butter into a baking dish and begin to layer the ingredients, starting with the pizzoccheri, then the cabbage, then the potatoes, then both cheeses, drizzling more garlic butter over the whole mixture after each layer, adding a bit of the reserved pasta water to ensure it doesn’t get too thick but making sure it doesn’t get too watery. You may need only a cup. Top the final layer with a drizzle of olive oil and more grated cheese. Cover with foil and bake for about 15 minutes or so. Remove the foil and return to the oven until the top has a slight crisp. Salt to taste. Serve it and eat it and drink a lot of wine with it and think about how much you deserve it after you burned off so many

He missed the women he’d never get to sleep with. On the other side of the room, tantalizing at the next table, that miracle passing by the taqueria window giving serious wake. They wore too much make up or projected complex emotions onto small animals, smiled exactly so, took his side when no one else would, listened when no one else cared to. They were old money or fretted over ludicrously improbable economic disasters, teetotaled or drank like sailors, pecked like baby birds at his lips or ate him up greedily. They carried slim vocabularies or stooped to conquer in the wordsmith board games he never got the hang of. They were all gone, these faceless unknowables his life’s curator had been saving for just the right moment, to impart a lesson he’d probably never learn. He missed pussies that were raring to go when he slipped a hand beneath the elastic rim of the night-out underwear and he missed tentative but coaxable recesses, stubbled armpits and whorled ankle coins, birthmarks on the ass shaped like Ohio, said resemblance he had to be informed of because he didn’t know what Ohio look like. The size. They were sweet-eyed or sad-eyed or so successful in commanding their inner turbulence so that he could not see the shadows. Flaking toenail polish and the passing remark about the scent of a nouveau cream that initiated a monologue about its provenance, special ingredients, magic powers, and dominance over all the other creams. The alien dent impressed by a freshly removed bra strap, a garment fancy or not fancy but unleashing big or small breasts either way. He liked big breasts and he liked small breasts; small breasts were just another way of doing breasts. Brains a plus but negotiable. Especially at 3:00am, downtown. A fine fur tracing an earlobe, moles at exactly the right spot, imperfections in their divine coordination. He missed the dead he’d never lose himself in, be surprised by, disappointed in.

And he pranced around in front of her until Nannerl angrily jumped up, extending her arms in a shove that she didn’t intend to be violent but was. The child fell hard on the floor and hit his head. He didn’t cry. He looked at her with immense surprise, while she, terrified, knelt on the floor: “Wolfgang! Wolfgang! Did you hurt yourself?” He said no, rubbing the sore place on his forehead. Everything vanished in an instant: excitement, the wish to play, the attempt to provoke his sister. She shed copious tears of guilt, and this left him even more bewildered. Then he stood up mechanically and insisted on getting into his nightclothes without any help from her; by himself he removed the heavy bed warmer, got into bed, and an instant before falling asleep gave her a warm smile of understanding. Their parents found them like that, he in a deep sleep, she curled up beside him watching, with reddened eyes. The night walk had made no dent in Leopold’s bad mood. With a gloomy face he went into the adjoining room, sat down on the bed, and began to untie his shoes. Meanwhile Anna Maria whispered to Nannerl, “What happened? Did you quarrel?” She didn’t answer. She was listening with growing anger to the sounds her father made: a rustling of garments hung on the clothes rack, an indistinct muttering of disappointment for who knows what foolish reason, until she went to him and burst out: “Tomorrow Wolfgang won’t play! Do you understand?” “What’s wrong with you? Be quiet or you’ll wake him! Holy shit!” Anna Maria said, joining her. “He’s exhausted! He’s not himself! He’s always tired and sick, he’s lost weight, he’s not growing, and he has two black pouches under his eyes worse than yours. You can’t make us perform like trained dogs every night. Wolfgang should go to bed early!” Leopold, impassive, slowly continued to undress. He was now half naked, but he didn’t care if his daughter saw him in that state; it was a way of communicating to her that her presence had for him the same value as that of a night table or a bedside rug. “I will tell you one time only, Nannerl, and I will not repeat it,” he replied in a low voice. “When you have your own children, you can bring them up as you see fit; for the moment it is I, I alone, who will make decisions for Wolfgang. He endures fatigue very well. Maybe it’s you who are weak, and your thoughtless actions are the proof.” Furious, Nannerl pushed to the floor the rack on which her father had so carefully hung his clothes and returned to her brother, slamming the door behind her.

FORI IMPERIALE’S SPAGHETTI ALLA BOTTARGA Sauté garlic in olive oil until golden, then remove garlic. Stir in butter and a spoonful of grated bottarga di muggine roe, but do not overcook, as it will become bitter. Add al dente pasta to the oil and toss to coat. Remove from heat; add additional butter and a second spoonful of bottarga. Finish with fresh chopped parsley.

Oil Change instructions for Women: 1. Pull up to Dealership when the mileage reaches 5,000 miles since the last oil change. 2. Relax in the waiting room while enjoying a cup of coffee. 3. 15 minutes later, scan debit card and leave, driving a properly maintained vehicle. Money spent: Oil Change:$24.00 Coffee: Complementary TOTAL: $24.00 Oil Change instructions for Men: 1. Wait until Saturday, drive to auto parts store and buy a case of oil, filter, kitty litter, hand cleaner and a scented tree, and use your debit card for $50.00. 2. Stop to buy a case of beer, (debit $24), drive home. 3. Open a beer and drink it. 4. Jack truck up. Spend 30 minutes looking for jack stands. 5. Find jack stands under kid's pedal car. 6.. In frustration, open another beer and drink it. 7. Place drain pan under engine. 8. Look for 9/16 box end wrench. 9. Give up and use crescent wrench. 10. Unscrew drain plug. 11. Drop drain plug in pan of hot oil: splash hot oil on you in process. Cuss. 12. Crawl out from under truck to wipe hot oil off of face and arms. Throw kitty litter on spilled oil. 13. Have another beer while watching oil drain. 14. Spend 30 minutes looking for oil filter wrench. 15. Give up; crawl under truck and hammer a screwdriver through oil filter and twist off. 16. Crawl out from under truck with dripping oil filter splashing oil everywhere from holes. Cleverly hide old oil filter among trash in trash can to avoid environmental penalties. Drink a beer. 17. Install new oil filter making sure to apply a thin coat of oil to gasket surface. 18. Dump first quart of fresh oil into engine. 19. Remember drain plug from step 11. 20. Hurry to find drain plug in drain pan. 21. Drink beer. 22. Discover that first quart of fresh oil is now on the floor. Throw kitty litter on oil spill. 23. Get drain plug back in with only a minor spill. Drink beer. 24. Crawl under truck getting kitty litter into eyes. Wipe eyes with oily rag used to clean drain plug. Slip with stupid crescent wrench tightening drain plug and bang knuckles on frame removing any excess skin between knuckles and frame. 25. Begin cussing fit. 26. Throw stupid crescent wrench. 27. Cuss for additional 5 minutes because wrench hit truck and left dent. 28. Beer. 29. Clean up hands and bandage as required to stop blood flow. 30. Beer. 31. Dump in five fresh quarts of oil. 32. Beer. 33. Lower truck from jack stands. 34. Move truck back to apply more kitty litter to fresh oil spilled during any missed steps. 35. Beer. 36. Test drive truck. 37. Get pulled over: arrested for driving under the influence. 38. Truck gets impounded. 39. Call loving wife, make bail. 40. 12 hours later, get truck from impound yard. Money spent: Parts: $50.00 DUI: $2,500.00 Impound fee: $75.00 Bail: $1,500.00 Beer: $20.00 TOTAL: $4,145.00 But you know the job was done right!

Spaghetti con Zucchine alla Nerano — SERVES 4 — About ½ quart sunflower oil or vegetable oil, or, if you choose, olive oil 8 to 10 small zucchine 1 ½ cups chopped fresh basil Sea salt to taste Extra-virgin olive oil 1 pound spaghetti 3 cups grated Parmigiano-Reggiano Put the sunflower oil in a large pot and bring to a low boil over medium-high heat. Slice the zucchine into thin rounds and fry in the oil until it is golden brown. Remove and set aside on paper towels. Sprinkle with the basil and the salt to taste. Transfer to a bowl and drizzle liberally with olive oil. Boil the pasta until al dente and strain, reserving about 2 cups of the pasta water. Place the cooked pasta in a large pan or pot over low heat along with the zucchine mixture and combine gently. Add the pasta water, a little at a time, to create a creamy texture. You may not use all of the pasta water. Now add some of the Parmigiano to the mixture and continue to combine by stirring gently and tossing. When the mixture has a slight creaminess, remove from the stove and serve immediately.

You can smash a snow globe with a ball-peen hammer and be disappointed that the glass is actually plastic and the snow actually ground-up Styrofoam. • You can laminate anything by winding it in plastic wrap before a five-minute tumble on Cotton in the dryer. • You can microwave a lightbulb for nearly twenty beautiful seconds as it turns in there like a pink comet before it finally goes supernova. • You can safely remove your Helmet and whack your head repeatedly on the drywall, weaving an orange velvet into your vision, before you manage to leave a dent. • You can cover a wall dent by hanging a masterpiece over it and claiming that you need the work at eye level to properly appreciate it. • You can simulate immortality by sticking a rubberhandled flathead screwdriver directly into the outlet and only trip a breaker. • You can ride the laundry basket down the carpeted stairs like a mine cart four times until it catches and ejects you to the bottom, where you strike your elbow and it swells red as a hot-water bottle. • You can safely light the fluff on your sweatpants with a barbecue lighter and send flame rolling over your legs like poured blue water, leaving a crispy black stubble. • You can halt a fan if you thrust your hand into the blades bravely—only when you hesitate will your knuckles be rapped. • You can stick the chilly steel tube of the vacuum to your belly and generate a hideous yet painless bruise, and these pulsating circles when placed carefully can form an Olympic symbol that lasts well into a second week. Of course his mother’s catching wind of any of

God is blessing the church in China with extraordinary growth. However, when Chinese churches and ministers who had experienced God’s blessing in their rural ministries entered the mushrooming cities of China and tried to minister and communicate the gospel in the same ways that had been blessed in the countryside, they saw less fruitfulness. Over a decade ago, several Dutch denominations approached us. While they were thriving outside of urban areas, they had not been able to start new, vital churches in Amsterdam in years — and most of the existing ones had died out. These leaders knew the gospel; they had financial resources; they had the desire for Christian mission. But they couldn’t get anything off the ground in the biggest city of their country.2 In both cases, ministry that was thriving in the heartland of the country was unable to make much of a dent in the city. It would have been easy to say, “The people of the city are too spiritually proud and hardened.” But the church leaders we met chose to respond humbly and took responsibility for the problem. They concluded that the gospel ministry that had fit nonurban areas well would need to be adapted to the culture of urban life. And they were right. This necessary adaptation to the culture is an example of what we call “contextualization.”3 SOUND CONTEXTUALIZATION Contextualization is not — as is often argued — “giving people what they want to hear.”4 Rather, it is giving people the Bible’s answers, which they may not at all want to hear, to questions about life that people in their particular time and place are asking, in language and forms they can comprehend, and through appeals and arguments with force they can feel, even if they reject them. Sound contextualization means translating and adapting the communication and ministry of the gospel to a particular culture without compromising the essence and particulars of the gospel itself. The great missionary task is to express the gospel message to a new culture in a way that avoids making the message unnecessarily alien to that culture, yet without removing or obscuring the scandal and offense of biblical truth. A contextualized gospel is marked by clarity and attractiveness, and yet it still challenges sinners’ self-sufficiency and calls them to repentance. It adapts and connects to the culture, yet at the same time challenges and confronts it. If we fail to adapt to the culture or if we fail to challenge the culture — if we under- or overcontextualize — our ministry will be unfruitful because we have failed to contextualize well.

An odourless poison leaked out of him. His dearest childhood memories were of the practical jokes he had played on the servants. Stringing ropes to trip them up, setting off firecrackers under their beds, unscrewing the seat on the long drop. You could imagine that he had found his vocation in the process. His work, which involved jailing people for petty offences, was a malevolent prank. The way he spoke about it, forced removals, detention without trial, the troops in the townships were simply larger examples of the same mischief. I was struck by the intimacy of his racial obsession. His prejudice was a passion. It caused him an exquisite sort of pain, like worrying a loose tooth with your tongue or scratching a mosquito bite until it bleeds. In the mirror of his stories, however, the perspective was reversed. While he was always hurting someone, doing harm and causing trouble, he saw himself as the victim. All these people he didn’t like, these inferior creatures among whom he was forced to live, made him miserable. It was he who suffered. I understand this better now than I did then. At the time, I was trying to grasp my own part in the machinery of power and more often than not I misjudged the mechanism. Seid Sand, nicht das Öl im Getriebe der Welt, my friend Sabine had told me. Seid unbequem. Be troublesome. Be sand, not oil in the workings of the world. Sand? Must I be ground down to nothing? Should I let myself be milled? It was abject. Surely one could be a spanner in the works rather than a handful of dust? I’d rather be a hammer than a nail. These thoughts were driven from my mind by Louis’s suffering face, the downturned lips, the wincing eyes. Even his crispy hair looked hurt. You could see it squirming as he combed it in the mornings, gazing mournfully at his face in the shaving mirror. I could have shouted at him. ‘Look around you! See how privileged we are. We’ve all eaten ourselves sick, just look at the debris, paper plates full of bones and peels, crumpled serviettes and balls of foil, bloody juices. And yet we haven’t made a dent in the supply.’ The dish on the edge of the fire was full of meat, thick chops and coils of wors soldered to the stainless steel with grease. The fat of the land was still sizzling on the blackened bars of the grill. You would think the feast was about to begin." (from "Double Negative" by Ivan Vladislavic, Teju Cole)

LENTILS WITH SAUSAGES { LENTILLES AUX SAUCISSES } My friend Fabienne makes this dish at the drop of a hat, because it’s quick, simple, satisfying, and delicious! Traditional vegetables in a dish like this are carrots, celery, onions, and perhaps fennel, which make it so flavorful. Sometimes it’s fun to go a bit wild, though, as Fabienne says. “I use red bell pepper,” she said. “It gives the dish exciting color and flavor.” Whichever vegetables you use, be sure to dice them so they blend in nicely. This calls for a hearty red, from Cahors. NOTE: You need delicious pork for this recipe. I’ve suggested kielbasa and slab bacon; use pork belly or unsmoked bacon, salt pork that you’ve boiled in fresh water twice first, or fresh pork sausages. 1 tablespoon duck fat or extra-virgin olive oil 2 medium onions, diced 1 small red bell pepper, seeds and pith removed Sea salt and freshly ground black pepper 1 large clove garlic, green germ removed, minced 1 cup (250g) green lentils (ideally lentilles de Puy), picked over for small stones, rinsed 1 bouquet garni 1 (8-ounce; 250g) Morteau or kielbasa, cut into ½-inch (1.2cm) rounds 2 to 3 fresh sausages (about 8 ounces; 250g total), cut into 2-inch (5cm) pieces 6 ounces (180g) lean slab bacon, cut into 1-inch (2.5cm) chunks Fresh flat-leaf parsley, for garnish Grainy mustard, for serving Melt the duck fat in a medium, heavy-bottomed saucepan over medium heat. Add the onions and bell pepper and stir. Season with salt and black pepper and cook until the onions are translucent, stirring frequently so they don’t stick, about 6 minutes. Add the garlic and stir. Add the lentils, stir, and add water to cover them by 1 inch (2.5cm). Add the bouquet garni, pushing it under the water. Raise the heat to medium-high and when the water boils, reduce the heat to medium so it is simmering, partially cover, and cook until the lentils begin to soften, about 15 minutes. Add the meats, pushing them into the lentils, and additional water if necessary to make sure that the lentils are moist. Return the liquid to a boil, then reduce the heat to maintain a simmer and cook, partially covered, until the lentils are “al dente” and not too soft, 15 to 20 minutes more. Remove from the heat and ladle into four shallow soup bowls. Garnish with a generous grind of black pepper and a parsley leaf. Serve immediately with the mustard alongside. SERVES 4

Water and food had to be brought in and stored in a cistern and ice box respectively, but waste water could simply be flushed away into the extra-dimensional void that surrounded the vault, which made clean up easy. Alex had wondered what would happen if people kept removing water from the planet, but he doubted he and Iggy, and any other runewrights who might have discovered this, would make much of a dent.

Hackberry removed his hat and knocked a dent out of the crown and put it back on. He felt old in the way people feel old when they have more knowledge of the world than they need. In

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Tuscan Chicken Macaroni and Cheese Recipe Ingredients: 2 large skinless boneless chicken breasts pounded to 1-inch thickness (or 4 boneless and skinless chicken thigh fillets) Salt and pepper, to season 1/2 teaspoon paprika 3 teaspoons olive or canola oil, divided per directions 2 tablespoons butter 1 small yellow onion chopped 6 cloves garlic, finely diced 1/3 cup chicken broth 4 oz (250g) sun dried tomato strips in oil (reserve 1 tablespoon of oil) 4 level tablespoons flour 2 cups chicken broth 3 cups milk OR light cream 2 teaspoons dried Italian herbs 10 ounces (3 cups) elbow macaroni uncooked (3 cups) 3/4 cup freshly grated Parmesan cheese 1 cup mozzarella cheese shredded (or use six cheese Italian) 2 tablespoons fresh basil, chopped Directions: -Season chicken with salt, pepper, paprika and 2 teaspoons of the oil. Heat the remaining oil in a large pot or pan over medium-high heat. Add the chicken and sear on both sides until golden brown, cooked through and no longer pink in the middle. Transfer chicken to a warm plate, tent with foil and set aside. -Using the same pan, add the butter and fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the 1/3 cup chicken broth and allow to simmer for 5 minutes, or until beginning to reduce down.  -Add the sun dried tomatoes, along with 1 tablespoons of the sun dried tomato oil from the jar. Cook for 2-3 minutes.  -Stir the flour into the pot. Blend well. -Add the broth, 2-1/2 cups of milk (cream or half and half), herbs, salt and pepper, and bring to a low simmer.  -Add the uncooked macaroni and stir occasionally as it comes to a simmer. Reduce to medium low heat and stir regularly while it cooks (roughly 10 minutes), or until the sauce thickens and the macaroni is just cooked (al dente: tender but still firm).  -Remove pot from stove and immediately stir in all of the cheeses. Add salt and pepper to taste. If the sauce it too thick, add the remaining 1/2 cup milk (or cream) in 1/4 cup increments, until reaching desired thickness. -Slice the chicken into strips and stir through the pasta (pour in any juices left from the chicken). -Sprinkle with basil, stir thoroughly and serve.

Where to touch? The worst of the waxy spikes were stuck from waist to groin. She swiped at his hip, managed to knock off a few. She made a wider sweep on his outer thigh, and cleared a few more. Her hand over his zipper. Shook. Cade was still picking needles off his abdomen. He widened his stance. "Don't be shy." There was challenge in his tone. He was getting even with her. She'd forced him to replace the bulbs. His request for her to remove the prickles seemed a fair exchange. Her heart gave an unfamiliar flutter. Her stomach knotted. They presently stood between the tall box of headstones and a privacy hedge. They weren't visible from the road. She decided to pick off the needles individually instead of making a palm-wide sweep. There'd be less touching. In her hurry, her knuckles bumped his sex. He sucked air. Enlarged. The tab on the zipper slid down an inch. He made the adjustment. "Good enough." He pushed her hand away. She sighed her relief. He twisted, struggled with the prickles on his back, stretching to brush those between his shoulder blades. Frustrated by those he couldn't reach, he snagged the hem on his T-shirt and tugged it over his head. Shook it out. Grace's eyes rounded and her mouth went dry. Her had a magnificent chest. Broad and bare, his chest tempted her. Her fingers itched to touch him. Even for a second. This was so unlike her. The need to satisfy her curiosity outweighed the consequences. She went with the urge. She traced his flat stomach and six-pack abs. His jeans hung low. Sharp hip bones, man dents, and sexy lick lines. The man was sculpted. Cade clutched his shirt to his thigh. Stood still. She felt his gaze on her, but couldn't meet his eyes. Not after she flattened her hand over his abdomen, and his heat suffused her palm. His stomach contracted. Her fingers flexed. She scratched him. He groaned.

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PAINTLESS DENT REMOVAL SPECIALISTS - Trusted mobile dent repair for your convenience.

Trusted mobile dent repair for your convenience - PAINTLESS DENT REMOVAL SPECIALISTS.

PAINTLESS DENT REMOVAL SPECIALISTS - Trusted mobile dent repair for your convenience.

Trusted mobile dent repair for your convenience - PAINTLESS DENT REMOVAL SPECIALISTS.

Affordable dent removal services in Lancashire. We offer paintless dent removal, car dent repair, and more. Contact us for a free quote. Mobile Paintless Dent Removal, also known as PDR, is a method used to repair and remove damage on vehicles. This can range from small dents, to creases, to considerable sized accident damage. Using PDR is an excellent way to restore your vehicle back to its factory finish and keep its value up.

You must control and direct your emotions not abolish them. Besides, abolition would be antimissile task. Emotions are like a river. Their power can be dammed up and released under control and direction, but is cannot be held forever in check. Sooner or later the dam will burst, unleashing catastrophic destruction. 카톡 ☎ ppt33 ☎ 〓 라인 ☎ pxp32 ☎ 홈피는 친추로 연락주세요 Design is not just what it looks like and feels like. Design is how it works. 아무런 말없이 한번만 찾아주신다면 뒤로는 계속 단골될 그런 자신 있습니다.저희쪽 서비스가 아니라 제품에대해서 자신있다는겁니다 팔팔정,구구정,네노마정,프릴리지,비맥스,비그알엑스,엠빅스,비닉스,센트립 등 많은 제품 취급합니다 확실한 제품만 취급하는곳이라 언제든 연락주세요 We're here to put a dent in the universe. Otherwise why else even be here? 엠빅스구입,엠빅스구매,엠빅스판매,엠빅스가격,엠빅스후기,엠빅스파는곳,엠빅스팝니다,엠빅스구입방법,엠빅스구매방법,엠빅스복용법,엠빅스부작용,엠빅스약효,엠빅스효과 The only way to do great work is to love what you do. If you haven't found it yet, keep looking. Don't settle. Being the richest man in the cemetery doesn't matter to me ... Going to bed at night saying we've done something wonderful... that's what matters to me. Your negative emotions can also be controlled and directed. PMA and self-discipline can remove their harmful effects and make them serve constructive purposes. Sometimes fear and anger will inspire intense action. But you must always submit your negative emotions--and you positive ones--to the examination of your reason before releasing them. Emotion without reason is a dreadful enemy. What faculty provides the crucial balance between emotions and reason? It is your willpower, or ego, a subject which will be explored in more detail below. Self-discipline will teach you to throw your willpower behind either reason or emotion and amplify the intensity of their expression. Both your heart and your mind need a master, and they can find the master in your ego. However, your ego will fill their role only if you use self-discipline. In the absence of self-discipline, your mind and heart will fight their battles as they please. In this situation the person within whose mind the fight is carried out often gets badly hurt.

Welcome to our one-stop body repair shop. Whether you've been involved in an accident or require work done on your treasured classic car we offer a full range of vehicle body repair services. From classic car servicing to motorhome repairs and dent removals to respraying, we have the skills and experience in a wide range of vehicle repairs to deliver you the high quality service you require.

Welcome to our one-stop body repair shop. Whether you've been involved in an accident or require work done on your treasured classic car we offer a full range of vehicle body repair services. From classic car servicing to motorhome repairs and dent removals to respraying, we have the skills and experience in a wide range of vehicle repairs to deliver you the high quality service you require.

Welcome to our one-stop body repair shop. Whether you've been involved in an accident or require work done on your treasured classic car we offer a full range of vehicle body repair services. From classic car servicing to motorhome repairs and dent removals to respraying, we have the skills and experience in a wide range of vehicle repairs to deliver you the high quality service you require.

Welcome to our one-stop body repair shop. Whether you've been involved in an accident or require work done on your treasured classic car we offer a full range of vehicle body repair services. From classic car servicing to motorhome repairs and dent removals to respraying, we have the skills and experience in a wide range of vehicle repairs to deliver you the high quality service you require.

Welcome to our one-stop body repair shop. Whether you've been involved in an accident or require work done on your treasured classic car we offer a full range of vehicle body repair services. From classic car servicing to motorhome repairs and dent removals to respraying, we have the skills and experience in a wide range of vehicle repairs to deliver you the high quality service you require.

High quality autobody repair services throughout barrow and the surrounding areas. Whether you're looking for a smaller scale repair, such as scuff or dent removal, or a full car body restoration, our team of autobody repair specialists are here to help with all jobs, big or small. Providing our customers with an array of car body repairs within Barrow-in-Furness and the surrounding areas, we pride ourselves on our efficiency and excellent quality services. From spray painting and panel beating to alloy wheel refurbishment, shot blasting and everything in between, we have got you covered.

Welcome to our one-stop body repair shop. Whether you've been involved in an accident or require work done on your treasured classic car we offer a full range of vehicle body repair services. From classic car servicing to motorhome repairs and dent removals to respraying, we have the skills and experience in a wide range of vehicle repairs to deliver you the high quality service you require.

Mendadent is a specialist car body repair shop in Greater Manchester, providing quality SMART repair services, including: Alloy wheel repair, car scratch repair, car bumper repair, car dent removal, car detailing. We also offer a mobile repair service, enabling us to work at a time and place that suits you. Based in Leigh, Mendadent offer car body repair services to customers in Leigh, Manchester, Wigan, Bolton, Salford, Oldham, Bury, Rochdale, and the surrounding Greater Manchester area.

Our team of specialists is well trained, certified and highly skilled to fix your auto body repair and remove any car dent you may have. With over 30 years of experience providing car collision repair, car detailing, used car inspections, or any car body repair services necessary, we guarantee our workmanship will make your car look good as new as quickly as possible. Another procedure which we are skilled at is paintless dent removal. It is a cost effective way to repair minor dents and dings in which the car paint or metal have not been stretched. The reason it is so cost effective is because there is no need for filling or painting the car. It takes an experienced hand to do paintless dent repair, because in the wrong hands it can create more dents and scratches to the car. We have built a reputation and trust with our clients in Irvine, Mission Viejo, Laguna Hills, Laguna Woods, Lake Forest, Laguna Niguel, Rancho Santa Margarita, Coto de Caza and countless Orange County families and car fleets. For this reason, we have earned their repeat business and referrals of clients, friends and families. As a result, we reward our clients with incentives to say thank you for their continued support. So don’t drive around in a damaged car. Let Mission Viejo Auto Collision do what we do best and restore your car to its mint condition in no time. Contact us at (949) 951-7503 for your next auto body repair in Orange County.

Reka’s Haluski 1 package egg noodles 8 strips thick-cut bacon 1 small green cabbage, sliced 1 medium onion, sliced 4 garlic cloves, minced Salt and freshly ground black pepper Cook the egg noodles according to the package directions in salted boiling water until al dente. Drain and set aside, reserving 1 cup of salty pasta water. Set a large skillet over medium heat. Cook the bacon until crisp, then remove from the skillet and chop into 1/2-inch pieces. Drain off a tablespoon of bacon fat if the skillet is very greasy. Add the cabbage and onion to the skillet, and sauté for 5 minutes. Add the garlic and sauté for another 5 minutes. Once the cabbage is tender, add the cooked egg noodles and bacon to the skillet. Stir well, adding a dash of reserved pasta water to combine the flavors. Season with salt and pepper, and eat on a cold winter day after the holidays, while listening to “Because of You” by Tony Bennett and His Orchestra. “Hey,

minestrone 1 cup (2 sticks) unsalted butter ½ cup diced onion ½ cup diced carrot ½ cup diced celery 6 garlic cloves, chopped ½ cup potatoes, peeled and diced 2 cups tomato juice 1 quart chicken stock ½ pound dried tubetti pasta ½ cup diced zucchini ½ cup diced squash 1 cup cooked garbanzo beans (see Note) 1 cup cooked cannellini beans (see Note) 1 cup chopped fresh basil Kosher salt and freshly ground black pepper About 6 tablespoons Basil Pesto (Chapter 2) 1 In a large saucepan, heat the butter over medium heat. When the butter is hot, add the onion, carrot, celery, and garlic and cook over medium heat for 7 to 10 minutes, or until softened but not colored. 2 Add the potatoes and cook, stirring, for about 5 minutes, or until they begin to soften. Add the tomato juice, raise the heat to medium-high, and bring to a brisk simmer. Cook for 5 to 7 minutes, or until the liquid reduces by a third. Add the stock, return to a simmer, and cook for about 30 minutes. 3 Meanwhile, cook the pasta in lightly salted boiling water for 6 to 8 minutes, or until barely al dente. The cooking time may vary according to the pasta. Drain. 4 Add the zucchini, the squash, and both kinds of beans and stir. Simmer for about 5 minutes, or until heated through. Add the drained pasta and let it heat in the soup for about 5 minutes. Stir in the basil and season to taste with salt and pepper. Remove from the heat, garnish with Basil Pesto, and serve. Minestrone is eaten all over Italy and, not surprisingly, varies from region to region. In Genoa it has cabbage and in Florence pork and chiles, but everywhere it has vegetables and usually pasta. My grandmother was from Naples and so my version is very close to hers. When I was a kid, my mom sometimes added leftover chicken to the vegetable soup for a main course.  serves 6 to 8 note To cook the beans, soak 8 ounces of each kind of bean in enough cold water to cover by about 1 inch for at least 6 hours or overnight. Change the water two or three times during soaking, if possible. Drain the beans and put them in a large pot. Cover with enough fresh water or chicken stock to cover the beans by 2 inches. Bring to a boil, reduce the heat to a simmer, and cook for 1 to 1½ hours, until the beans are softened but still hold their shape. Season to taste with salt and pepper. Do not overcook. Drain and set aside or cover and refrigerate for up to 24 hours.

green olive tapenade makes about 3 cups 2 roasted red bell peppers, peeled and finely diced (see Chapter 1) 1 cup pitted and chopped green Cerignola olives 2 anchovy fillets, drained and crushed 2 tablespoons drained capers, rinsed and smashed 1 tablespoon red wine vinegar 6 tablespoons extra virgin olive oil ¼ cup chopped fresh flat-leaf parsley Freshly ground black pepper Kosher salt 1 In a nonreactive glass or ceramic mixing bowl, combine the bell peppers, olives, anchovies, capers, and vinegar. Add the olive oil and parsley and about 1 teaspoon of black pepper and stir gently to mix well. Season to taste with salt. 2 Cover and refrigerate for up to 7 days. homemade giardiniera makes about 6 cups 1 teaspoon freshly ground black pepper 1 bay leaf Pinch of crushed red pepper flakes Pinch of dried oregano 2 cups apple cider vinegar 1 cup white wine vinegar 1 cup sugar 1 teaspoon kosher salt 1 fennel bulb, trimmed of fronds, diced 1 large red onion, diced 1 celery rib, diced 1 large carrot, peeled and diced 1 large red bell pepper, ribs removed, diced 1 large yellow bell pepper, ribs removed, diced 1 jalapeño pepper, halved and seeded 1 cup cauliflower florets 1 cup pitted and halved Queen green olives or other large green olives 3 pickled peperoncini, sliced (see Note) 1 fresh sprig thyme 1 cup extra virgin olive oil 1 In a small, dry skillet set over medium-high heat, toast the black pepper, bay leaf, red pepper, and oregano for about 1 minute, or until fragrant. Slide from the pan to a plate and allow to cool. 2 Lay a 5-to 6-inch square of cheesecloth on a work surface. When the herbs are cool, pile them in the center. Gather the corners together and tie with a length of string to make an herb sachet. 3 In a large pot, heat 2 cups of water and the cider vinegar, wine vinegar, sugar, salt, and herb sachet over high heat and bring to a boil. 4 Add the fennel, onion, celery, carrot, bell peppers, jalapeño, and cauliflower. Let the liquid return to a boil, reduce the heat to a simmer, and cook for 10 to 12 minutes, or until the firmer vegetables (carrots, peppers, cauliflower) are al dente. 5 Remove from the heat and let cool. When the mixture is cool, add the olives, peperoncini, and thyme. Stir to mix, and then stir in the olive oil. Use right away or cover and refrigerate for up to 1 month.