Excessive Heat Quotes

He goes directly to the ballroom, making his way to the center of the dance floor. He takes Celia’s arm, spinning her away from Herr Thiessen. Marco pulls her to him in an emerald embrace, so close that no one distinction remains between where his suite ends and her gown begins. To Celia there is suddenly no one else in the room as he holds her in his arms. But before she can vocalize her surprise, his lips close over hers and she is lost in wordless bliss. Marco kisses her as though they are the only two people in the world. The air swirls in a tempest around them, blowing open the glass doors to the garden with a tangle of billowing curtains. Every eye in the ballroom turns in their direction. And then he releases her and walks away. By the time Marco leaves the room, almost everyone has forgotten the incident entirely. It is replaced by a momentary confusion that is blamed on the heat or the excessive amounts of champagne. Herr Thiessen cannot recall why Celia has suddenly stopped dancing, or when her gown has shifted to its current deep green. “Is something wrong?” he asks, when he realizes that she is trembling.

Those who are well constituted in the body endure both heat and cold: and so those who are well constituted in the soul endure both anger and grief and excessive joy and the other affects.

In a traditional German toilet, the hole into which shit disappears after we flush is right at the front, so that shit is first laid out for us to sniff and inspect for traces of illness. In the typical French toilet, on the contrary, the hole is at the back, i.e. shit is supposed to disappear as quickly as possible. Finally, the American (Anglo-Saxon) toilet presents a synthesis, a mediation between these opposites: the toilet basin is full of water, so that the shit floats in it, visible, but not to be inspected. [...] It is clear that none of these versions can be accounted for in purely utilitarian terms: each involves a certain ideological perception of how the subject should relate to excrement. Hegel was among the first to see in the geographical triad of Germany, France and England an expression of three different existential attitudes: reflective thoroughness (German), revolutionary hastiness (French), utilitarian pragmatism (English). In political terms, this triad can be read as German conservatism, French revolutionary radicalism and English liberalism. [...] The point about toilets is that they enable us not only to discern this triad in the most intimate domain, but also to identify its underlying mechanism in the three different attitudes towards excremental excess: an ambiguous contemplative fascination; a wish to get rid of it as fast as possible; a pragmatic decision to treat it as ordinary and dispose of it in an appropriate way. It is easy for an academic at a round table to claim that we live in a post-ideological universe, but the moment he visits the lavatory after the heated discussion, he is again knee-deep in ideology.

During the nuit blanche I think: Henry, my love, I can love you better now that you cannot hurt me. I can love you more gaily. More loosely. I can endure space and distance and betrayals. Only the best, the best and the strongest. Henry, my love, the wanderer, the artist, the faithless one who has loved me so well. Believe me, nothing has changed in me toward you except my courage. I cannot walk with one love ever. My head is strong, my head, but to walk, to walk into love I need miracles, the miracles of excess, and white heat, and two-ness! Lie here, breathing into my hair, over my neck. No hurt will come from me. No criticalness, no judgment. I bear you in my womb.

The seasons long for each other, like men and women, in order that they may be cured of their excesses. Spring, if it lingers more than a week beyond its span, starts to hunger for summer to end the days of perpetual promise. Summer in its turn soon begins to sweat for something to quench its heat, and the mellowest of autumns will tire of gentility at last, and ache for a quick sharp frost to kill its fruitfulness. Even winter - the hardest season, the most implacable - dreams, as February creeps on, of the flame that will presently melt it away. Everything tires with time, and starts to seek some opposition, to save it from itself.

Is there such a thing as public good? That's all I'm asking. I mean, is your good the same as my good? I doubt that seriously. So, if we do not agree on a common sense of good, then how can there be any larger public good? What about some homeless person who sleeps on a heat grating down the street from that sculpture? Does he feel the public good when he stares up at this excessive interplay of metallic shapes? More likely he interprets this art through the way its form and function are relevant to his life, making this piece fairly useless. Such a lost soul's aesthetic viewpoint is overriden by the terms of his subsistence. Maybe he feels frustrated and hopeless that a behemoth made almost entirely of metal contains no surfaces large enough that he could use as shelter from rain or snow. Seeing the abstract metaphors, analogies, and conclusions that they invoke, or just laughing at the artist's pretense or the corrupt visions, which are particularly rife as this century comes to an end, requires taking your bank account for granted. That's a fine luxury for those with places to sleep and clothes that are clean.

The loss of most of our body hair and the gain of the ability to dissipate excess body heat through eccrine sweating helped to make possible the dramatic enlargement of our most temperature-sensitive organ, the brain.” That, she says, is how sweat helped to make you brainy.

The Place Faidherbe had the characteristic atmosphere, the overdone décor, the floral and verbal excess, of a subprefecture in southern France gone mad. The ten cars left the Place Faidherbe only to come back five minutes later, having once more completed the same circuit with their cargo of anemic Europeans, dressed in unbleached linen, fragile creatures as wobbly as melting sherbet. For weeks and years these colonials passed the same forms and faces until they were so sick of hating them that they didn’t even look at one another. The officers now and then would take their families out for a walk, paying close attention to military salutes and civilian greetings, the wives swaddled in their special sanitary napkins, the children, unbearably plump European maggots, wilted by the heat and constant diarrhea. To command, you need more than a kepi; you also need troops. In the climate of Fort-Gono the European cadres melted faster than butter. A battalion was like a lump of sugar in your coffee; the longer you looked the less you saw. Most of the white conscripts were permanently in the hospital, sleeping off their malaria, riddled with parasites made to order fo every nook and cranny of the body, whole squads stretched out flat between cigarettes and flies, masturbating under moldy sheets, spinning endless yarns between fits of painstakingly provoked and coddled fever.

As Jablonski has written, “The loss of most of our body hair and the gain of the ability to dissipate excess body heat through eccrine sweating helped to make possible the dramatic enlargement of our most temperature-sensitive organ, the brain.” That, she says, is how sweat helped to make you brainy.

But where should he begin? - Well, then, the trouble with the English was their: Their: In a word, Gibreel solemnly pronounced, their weather. Gibreel Farishta floating on his cloud formed the opinion that the moral fuzziness of the English was meteorologically induced. 'When the day is not warmer than the night,' he reasoned, 'when the light is not brighter than the dark, when the land is not drier than the sea, then clearly a people will lose the power to make distinctions, and commence to see everything - from political parties to sexual partners to religious beliefs - as much-the-same, nothing-to-choose, give-or-take. What folly! For truth is extreme, it is so and not thus, it is him and not her; a partisan matter, not a spectator sport. It is, in brief, heated. City,' he cried, and his voice rolled over the metropolis like thunder, 'I am going to tropicalize you.' Gibreel enumerated the benefits of the proposed metamorphosis of London into a tropical city: increased moral definition, institution of a national siesta, development of vivid and expansive patterns of behaviour among the populace, higher-quality popular music, new birds in the trees (macaws, peacocks, cockatoos), new trees under the birds (coco-palms, tamarind, banyans with hanging beards). Improved street-life, outrageously coloured flowers (magenta, vermilion, neon-green), spider-monkeys in the oaks. A new mass market for domestic air-conditioning units, ceiling fans, anti-mosquito coils and sprays. A coir and copra industry. Increased appeal of London as a centre for conferences, etc.: better cricketeers; higher emphasis on ball-control among professional footballers, the traditional and soulless English commitment to 'high workrate' having been rendered obsolete by the heat. Religious fervour, political ferment, renewal of interest in the intellegentsia. No more British reserve; hot-water bottles to be banished forever, replaced in the foetid nights by the making of slow and odorous love. Emergence of new social values: friends to commence dropping in on one another without making appointments, closure of old-folks' homes, emphasis on the extended family. Spicier foods; the use of water as well as paper in English toilets; the joy of running fully dressed through the first rains of the monsoon. Disadvantages: cholera, typhoid, legionnaires' disease, cockroaches, dust, noise, a culture of excess. Standing upon the horizon, spreading his arms to fill the sky, Gibreel cried: 'Let it be.

Energy doesn't speak English, Spanish or Chinese, but it does speak clearly. It speaks through the metaphors of our lived experiences, through the rain, floods, drought, earthquakes, excessive heat, unseasonable cold or the erupting volcanoes of nature. It communicates through the itches, pains, boils and pimples, through congestion, vertigo and backaches of the body. Energy speaks through our feelings that have nothing at all do with us, but are reflective of what is happening in the field. And, lastly, it speaks through synchronicities, coincidences and dreams that communicate messages which our conscious minds could not have known. This language of Energy, like any new tongue, is challenging.

The supposition was not necessary. The slightest efforts that are demanded of a person who is very ill quickly become for him an excessive strain. He has only to be exposed, when already tired, to the heat of a crowded drawing-room, for his countenance to decompose and turn blue, as happens in a few hours with an overripe pear or milk that is ready to turn

Silence. Then, “What does. This. Sound like?” “What does what sound like?” “Io is a sulfur-rich, iron-cored moon in a circular orbit around Jupiter. What does this. Sound like? Tidal forces from Jupiter and Ganymede pull and squeeze Io sufficiently to melt Tartarus, its sub-surface sulfur ocean. Tartarus vents its excess energy with sulfur and sulfur dioxide volcanoes. What does. This sound like? Io’s metallic core generates a magnetic field that punches a hole in Jupiter’s magnetosphere, and also creates a high-energy ion flux tube connecting its own poles with the north and south poles of Jupiter. What. Does this sound like? Io sweeps up and absorbs all the electrons in the million-volt range. Its volcanoes pump out sulfur dioxide; its magnetic field breaks down a percentage of that into sulfur and oxygen ions; and these ions are pumped into the hole punched in the magnetosphere, creating a rotating field commonly called the Io torus. What does this sound like? Torus. Flux tube. Magnetosphere. Volcanoes. Sulfur ions. Molten ocean. Tidal heating. Circular orbit. What does this sound like?” Against her will, Martha had found herself first listening, then intrigued, and finally involved. It was like a riddle or a word-puzzle. There was a right answer to the question. Burton or Hols would have gotten it immediately. Martha had to think it through. There was the faint hum of the radio’s carrier beam. A patient, waiting noise. At last, she cautiously said, “It sounds like a machine.

Combine steaming with the browning that comes from intense heat in a method I like to call steamy sauté. It’s perfect for cooking dense vegetables such as fennel or carrots: add a half inch of water, salt, a generous splash of olive oil or knob of butter, and aromatics into a pan filled with a single layer of vegetables, and place a lid on ajar. Simmer until the vegetables are tender, remove the lid, pour off any excess water, then turn up the heat and let the Maillard reaction commence.

Potatoes, too, are at their sweetest when first harvested—hence the indescribable pleasure of boiled new potatoes topped with butter. As potatoes sit in storage all year, though, their sugars convert to starches. Fry newly dug potatoes, full of sugar, and they’ll burn before they can cook through. Instead, when making potato chips or fries, use starchy, older potatoes and rinse them of excess starches after slicing until the water runs clear. Only then will your fried potatoes emerge from the hot oil of the fry pot crisp but not burnt.

There were few things Dr. Chef enjoyed more than a cup of tea. He made tea for the crew every day at breakfast time, of course, but that involved an impersonal heap of leaves dumped into a clunky dispenser. A solitary cup of tea required more care, a blend carefully chosen to match his day. He found the ritual of it quite calming: heating the water, measuring the crisp leaves and curls of dried fruit into the tiny basket, gently brushing the excess away with his fingerpads, watching color rise through water like smoke as it brewed. Tea was a moody drink.

I know more than he does, she thinks, in this mad excess of arrogance. I may work in an advertising agency. I may prefer central heating to carrying coals, and a frozen pizza to a fresh mackerel, but I grant the world its dignity. I am aware of what I don't know, don't understand, and that's more than you can do. My body moves with the tides, bleeds with the moon, burns in the sun: I, Minette, I am a poor passing fragment of humanity: I obey laws that I only dimly understand, but I aware that the penalty of defying them is at best disaster, at worst death. ("The Man With No Eyes")

She had survived to age twenty-two with only the usual signs of wear: mild nutritional deficiencies, self-diagnosed anxious attachment style, self-diagnosed avoidant attachment style, stiff neck from excessive phone use. She googled things like “wildfires europe” and “heat wave crop failure famine” and “when will dublin underwater” and “will england fuck ireland over” and “will WHAT IS HAPPENING IN england fuck ireland over” and “why am i lonely” and “why do i hate existing” and “how many painkillers to die” and “how much carpet cleaner to die” and “why wont the government let me die.

BULLETPROOF TACO SALAD When I make this, I like to prepare extra meat and save it for another meal or even eat it by itself for a quick lunch the next day. This satisfying meal can easily be eaten for dinner, too. TACO MIX 1 pound grass-fed, organic fatty ground beef 2 tablespoons grass-fed unsalted butter or ghee ½ fresh lime, squeezed 1 to 2 tablespoons cayenne powder (warning: Suspect, don’t use if you’re sensitive!) 1 teaspoon dried oregano Sea salt to taste SALAD 1 cup spring lettuce ¼ cup shredded red cabbage 2 shredded carrots 1 cucumber, cut into slices ½ avocado, sliced “Creamy” Avocado Dressing To make the taco mix: In a medium pan, sauté the beef on medium-low until cooked gently but thoroughly. Your goal is not to brown the meat but to heat it enough that it’s cooked through. Burned, caramelized meat tastes good, but it causes food cravings. Drain the excess liquid. Add the butter or ghee, lime juice, cayenne powder, oregano, and salt. Add more seasoning if you wish and play around with flavors! To make the salad: Lay a bed with all of the salad ingredients, starting with the lettuce. Add a suitable portion of beef on top and then drizzle with dressing.

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.

I can't believe this heat," Abbey said, taking her tunic and pulling it over her head. Underneath was a form-fitting top that showed a figure unaccustomed to idleness or excess. Kip stared at her the way he had at the shiney curves of the steel horse back in the garage. "Can you imagine what it must have been like hundreds of years ago, when weather changed just a few times a year?" she said, wiping sweat from her brow with the back of her hand. "Yeah, it must have looked great," Kip said. "What do you mean looked great?" Abbey said, turning her eye on Kip. "Must have been great, like you said," he corrected.

The seasons long for each other, like men and women, in order that they may be cured of their excesses. Spring, if it lingers more than a week beyond its span, starts to hunger for summer to end the days of perpetual promise. Summer in its turn soon begins to sweat for something to quench its heat, and the mellowest of autumns will tire of gentility at last, and ache for a quick sharp frost to kill its fruitfulness. Even winter—the hardest season, the most implacable—dreams, as February creeps on, of the flame that will presently melt it away. Everything tires with time, and starts to seek some opposition, to save it from itself. So August gave way to September and there were few complaints.

I was so excited by the thing that I couldn’t sleep that night. I kept dreaming of power stations, ocean liners, even automobiles, being operated by balls bouncing back and forth in cylinders. I even worked out a spaceship in my mind, a bullet-shaped affair with a huge rubber ball on its end, gyroscopes to keep it oriented properly, the ball serving as a solution to that biggest of missile-engineering problems, excess heat. You’d build a huge concrete launching field, supported all the way down to bedrock, hop in the ship and start bouncing. Of course, it would be kind of a rough ride… In the morning, I called my superintendent and told him to get a substitute for the rest of the week; I was going to be busy.

In an essay almost entirely about sex, Montaigne cites the wisdom of Aristotle: “A man … should touch his wife prudently and soberly, lest if he caresses her too lasciviously the pleasure should transport her outside the bounds of reason.” The physicians warned, too, that excessive pleasure could make sperm curdle inside the woman’s body, rendering her unable to conceive. It was better for the husband to bestow ecstasy elsewhere, where it did not matter what damage it caused. “The kings of Persia,” relates Montaigne, “used to invite their wives to join them at their feasts; but when the wine began to heat them in good earnest and they had to give completely free rein to sensuality, they sent them back to their private rooms.” They then brought on a more suitable set of women.

A description of nature is what we are concerned with here. From this point of view, then, a gas, and indeed all matter, is a myriad of moving particles. Thus many of the things we saw while standing at the seashore can immediately be connected. First the pressure: this comes from the collisions of the atoms with the walls or whatever; the drift of the atoms, if they are all moving in one direc- tion on the average, is wind; the random internal motions are the heat. There are waves of excess density, where too many particles have collected, and so as they Tush off they push up piles of particles farther out, and so on. This wave of excess density is sound. It is a tremendous achievement to be able to understand so much. Some of these things were described in the previous chapter.

The most interesting answer is not just that we can’t stop tornadoes but that we shouldn’t. This was the answer I got from Greg Carbin, one of the wind geniuses at the Storm Prediction Center in Norman. “Why can’t we stop tornadoes?” I asked. “Well, what is the purpose of a tornado?” he responded. It had never occurred to me that a storm had anything as grand as a purpose. Consider a hurricane, Carbin said. It acts as a kind of air conditioner for the planet, pushing excess heat from the equator off toward the poles. Similarly, he said, a tornado releases pent-up instability. “In the process of that turning,” Carbin told me, “there’s something that the atmosphere is releasing, or relaxing. So if you could eliminate tornadoes, what does that mean? How does the atmosphere react to the fact that you’ve now suppressed this natural phenomenon? It’s going to manifest itself in some other way.

What’s most original about our city is how difficult it can be to die there. Difficulty, though, isn’t exactly right, and it would be better to talk about discomfort. It’s never pleasant to be sick, but there are cities and countries that support you in your sickness, where, in some fashion, you can let yourself go. A sick person needs softness, he likes to lean on something, that’s only natural. But in Oran, the excesses of the climate, the rate of doing business, the facile ornament, the quickness of dusk and the characteristic pleasures—these all demand good health. A patient finds himself quite alone. Think of the person who is dying, caught in the trap of a hundred walls sizzling in the heat, while at the same minute, a whole population is on the telephone or in cafés, talking about bank drafts, bills of lading, or discounts. You understand what might be uncomfortable about death, even modern death, when it arises in such a dry place.

Who is that in the glass? She sees herself for the first time. She doesn't require soft light, not at her age, not with her looks, so the effect of three candles is excessively ravishing. Her hair sparks at every brush stroke. The candlelight carves a grotto in the gloom around her. The mirror is a sacred pool, in it she sees the future: her lips swollen with kissing, eyes caressing, come with me to my home beneath the sea and I will love you. She unbuttons her nightgown. My beautiful throat. Bares a white shoulder, ohh. Parts the fabric to reveal her breasts, sailor take warning. Her image floating just beneath the twilight surface, tempting herself overboard. She hovers her hand above a nipple that gathers and pleats to a point seeking heat. Kisses her palm with one eye on the mirror. Again, this time with her tongue. Experiments with the creation of cleavage. Arranges her hair: Gibson girl, milkmaid, madwoman, dryad. And leaves it there, spilling over her shoulders. It's a self-portrait and the artist is in love.

GRAHAM CRACKER CAKE Preheat oven to 350 degrees F., rack in the middle position. ½ cup salted butter, softened (1 stick, 4 ounces, ¼ pound) ¾ cup white (granulated) sugar 1 teaspoon vanilla extract 2 large eggs 2 teaspoons baking powder ¼ teaspoon salt 2 and ¼ cups graham cracker crumbs 1 cup whole milk 1 cup chopped nuts (measure after chopping—I used walnuts)   8 and ¾ ounce can crushed pineapple WITH juice ¼ cup white (granulated) sugar Hannah’s Note: You can either crush your own graham cracker crumbs by placing graham crackers in a bag and rolling the bag with a rolling pin, crushing them in the food processor by using the steel blade, or you can buy ready-made graham cracker crumbs at the store. Spray a 9-inch square baking pan with Pam or another nonstick cooking spray and sprinkle the inside with flour. Shake out excess flour. You may also use Pam spray for baking, which contains a coating of flour. Both will work well. In an electric mixer, cream the butter and the sugar, adding the sugar gradually with the mixer on MEDIUM speed. Add the vanilla extract and mix it in thoroughly. Beat in the eggs, one at a time, incorporating the first egg before you add the second. Add the baking powder and the salt, beating until they’re thoroughly mixed. Mix in half of the graham cracker crumbs with half of the milk. Beat well. Mix in the other half of the graham cracker crumbs with the remaining half of the milk. Remove the bowl from the mixer and fold in the chopped nuts by hand. Pour the Graham Cracker Cake batter into the prepared pan and smooth the top with a rubber spatula. Bake your cake at 350 degrees F. for 30 minutes. Take your cake out of the oven, turn off the oven, and place the cake on a wire rack to await its topping. In a saucepan on the stovetop, combine the contents of the can of crushed pineapple and juice with the white sugar. Cook the pineapple mixture over MEDIUM HIGH heat, stirring constantly until it boils. Turn the burner down to LOW and cook the pineapple mixture for an additional 10 minutes, stirring frequently. Pour the hot pineapple sauce over the hot cake. Cool in the pan. Serve the Graham Cracker Cake with sweetened whipped cream or vanilla ice cream.

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

Don’t worry,” he said flippantly, taking her arm and starting to walk back toward the house. “I’m not going to make the ritualistic proposal that followed our last encounters. Marriage is out of the question. Among other things, I’m fresh out of large rubies and expensive furs this season.” Despite his joking tone, Elizabeth felt ill at how ugly those words sounded now, even though her reasons for saying them at the time had nothing to do with a desire for jewels or furs. You had to give him credit, she decided miserably, because he obviously took no offense at it. Evidently, in sophisticated flirtations, the rule was that no one took anything seriously. “Who’s the leading contender these days?” he asked in that same light tone as the cottage came into view. “There must be more than Belhaven and Marchman.” Elizabeth struggled valiantly to make the same transition from heated passion to flippancy that he seemed to find so easy. She wasn’t quite so successful, however, and her light tone was threaded with confusion. “In my uncle’s eyes, the leading contender is whoever has the most important title, followed by the most money.” “Of course,” he said dryly. “In which case it sounds as if Marchman may be the lucky man.” His utter lack of caring made Elizabeth’s heart squeeze in an awful, inexplicable way. Her chin lifted in self-defense. “Actually, I’m not in the market for a husband,” she informed him, trying to sound as indifferent and as amused as he. “I may have to marry someone if I can’t continue to outmaneuver my uncle, but I’ve come to the conclusion that I’d like to marry a much older man than I.” “Preferably a blind one,” he said sardonically, “who’ll not notice a little affair now and then?” “I meant,” she informed him with a dark glance, “that I want my freedom. Independence. And that is something a young husband isn’t likely to give me, while an elderly one might.” “Independence is all an old man will be able to give you,” Ian said blntly. “That’s quite enough,” she said. “I’m excessively tired of being forever pushed about by the men in my life. I’d like to care for Havenhurst and do as I wish to do.” “Marry an old man,” Ian interjected smoothly, “and you may be the last of the Camerons.” She looked at him blankly. “He won’t be able to give you children.” “Oh, that,” Elizabeth said, feeling a little defeated and nonplussed. “I haven’t been able to work that out yet.” “Let me know when you do,” Ian replied with biting sarcasm. “There’s a fortune to be made from a discovery like that one.

Cheddar Cheese Grits Ingredients: 2 cups whole milk 2 cups water 1 1/2 teaspoons salt 1 cup coarse ground cornmeal 1/2 teaspoon freshly ground black pepper 4 tablespoons unsalted butter 4 ounces sharp Cheddar, shredded Directions: Place the milk, water, and salt into a large, heavy-gauge pan over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually stirring. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and stir frequently, every few minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of the pan when stirring. Cook for 20 to 25 minutes or until mixture is creamy. Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately. Sweet Potato Casserole Ingredients: For the sweet potatoes 3 cups (1 29-ounce can) sweet potatoes, drained ½ cup melted butter ⅓ cup milk ¾ cup sugar 1 teaspoon vanilla 2 beaten eggs salt to taste For the topping: 5 tablespoons melted butter ⅔ cup brown sugar ⅔ cup flour 1 cup pecan pieces Instructions: Preheat the oven to 350 degrees. Mash the sweet potatoes and add the melted butter, milk, sugar, vanilla, beaten eggs, and a pinch of salt. Stir until incorporated. Pour into a shallow baking dish or a cast iron skillet. Combine the butter, brown sugar, flour, and pecan pieces in a small bowl, using your fingers to create moist crumbs. Sprinkle generously over the casserole. Bake for 25-35 minutes, until the edges pull away from the sides of the pan and the top is golden brown. Let stand for the mixture to cool and solidify a little bit before serving. Southern Fried Chicken Ingredients: 4 pounds chicken pieces 1 1/2 cups milk 2 large eggs 2 1/2 cups all-purpose flour 2 tablespoons salt 2 teaspoons pepper 3 cups vegetable oil salt to taste Preparation: Rinse chicken; pat dry and then set aside. Combine milk and eggs in a bowl; whisk to blend well. In a large heavy-duty plastic food storage bag, combine the flour, salt, and pepper. Dip a chicken piece in the milk mixture; let excess drip off into bowl. Put a few chicken pieces in the food storage bag and shake lightly to coat thoroughly. Remove to a plate and repeat with remaining chicken pieces. Heat oil to 350°. Fry chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and cooked through. Chicken breasts will take a little less time than other pieces. Pierce with a fork to see if juices run clear to check for doneness. With a slotted spoon, move to paper towels to drain; sprinkle with salt.

Dear Net-Mail User [ EweR-635-78-2267-3 aSp]: Your mailbox has just been rifled by EmilyPost, an autonomous courtesy-worm chain program released in October 2036 by an anonymous group of net subscribers in western Alaska. [ ref: sequestered confession 592864-2376298.98634, deposited with Bank Leumi 10/23/36:20:34:21. Expiration-disclosure 10 years.] Under the civil disobedience sections of the Charter of Rio, we accept in advance the fines and penalties that will come due when our confession is released in 2046. However we feel that’s a small price to pay for the message brought to you by EmilyPost. In brief, dear friend, you are not a very polite person. EmilyPost’s syntax analysis subroutines show that a very high fraction of your Net exchanges are heated, vituperative, even obscene. Of course you enjoy free speech. But EmilyPost has been designed by people who are concerned about the recent trend toward excessive nastiness in some parts of the Net. EmilyPost homes in on folks like you and begins by asking them to please consider the advantages of politeness. For one thing, your credibility ratings would rise. (EmilyPost has checked your favorite bulletin boards, and finds your ratings aren’t high at all. Nobody is listening to you, sir!) Moreover, consider that courtesy can foster calm reason, turning shrill antagonism into useful debate and even consensus. We suggest introducing an automatic delay to your mail system. Communications are so fast these days, people seldom stop and think. Some Net users act like mental patients who shout out anything that comes to mind, rather than as functioning citizens with the human gift of tact. If you wish, you may use one of the public-domain delay programs included in this version of EmilyPost, free of charge. Of course, should you insist on continuing as before, disseminating nastiness in all directions, we have equipped EmilyPost with other options you’ll soon find out about…

For, finally, what is the rank man occupies in Nature? A nonentity, as contrasted with infinity; a universe, contrasted with nonentity; a middle something between everything and nothing. He is infinitely remote from these two extremes; his existence is not less distant from the nonentity out of which he is taken, than from the infinity in which he is engulfed. His intellect holds the same rank in the order of intelligences, as his body does in the material universe, and all it can attain is, to catch some glimpses of objects that occupy the middle, in eternal despair of knowing either extreme—all things have sprung from nothing, and are borne forward to infinity. Who can follow out such an astonishing career? The Author of these wonders, and he alone, can comprehend them. This condition, the middle, namely, between two extremes, is characteristic of all our faculties. Our senses perceive nothing in the extreme. A very loud sound deafens us; a very intense light blinds us; a very great or a very short distance disables our vision; excessive length or excessive brevity obscures discourse; too much pleasure cloys, and unvaried harmony offends us. Extreme heat, or extreme cold, destroys sensation. Any qualities in excess are hurtful to us, and pass beyond the ranges of our senses. We cannot be said to feel them, but to endure them. Extreme youth and extreme old age alike enfeeble the mind; too much or too little food, disturbs its operations; too much, or too little instruction, represses its vigor. Extremes are to us, as though they did not exist, and we are nothing in reference to them. They elude us, or we elude them. Such is our real state; our acquirements are confined within limits which we cannot pass, alike incapable of attaining universal knowledge or of remaining in total ignorance. We are in the middle of a vast expanse, always unfixed, fluctuating between ignorance and knowledge; if we think of advancing further, our object shifts its position and eludes our grasp; it steals away and takes an eternal flight that nothing can arrest. This is our natural condition, altogether contrary, however, to our inclinations. We are inflamed with a desire of exploring everything, and of building a tower that shall rise into infinity, but our edifice is shattered to pieces, and the ground beneath it discloses a profound abyss.

This rich pork flavor, which lands on the tongue with a thump... It's Chinese Dongpo Pork! He seasoned pork belly with a blend of spices and let it marinate thoroughly... ... before finely dicing it and mixing it into the fried rice!" "What? Dongpo Pork prepared this fast?! No way! He didn't have nearly enough time to simmer the pork belly!" "Heh heh. Actually, there's a little trick to that. I simmered it in sparkling water instead of tap water. The carbon dioxide that gives sparkling water its carbonation helps break down the fibers in meat. Using this, you can tenderize a piece of meat in less than half the normal time!" "That isn't the only protein in this dish. I can taste the seafood from an Acqua Pazza too!" "And these green beans... it's the Indian dish Poriyal! Diced green beans and shredded coconut fried in oil with chilies and mustard seeds... it has a wonderfully spicy kick!" "He also used the distinctly French Mirepoix to gently accentuate the sweetness of the vegetables. So many different delicious flavors... ... all clashing and sparking in my mouth! But the biggest key to this dish, and the core of its amazing deliciousness... ... is the rice!" "Hmph. Well, of course it is. The dish is fried rice. If the rice isn't the centerpiece, it isn't a..." "I see. His dish is fried rice while simultaneously being something other than fried rice. A rice lightly fried in butter before being steamed in some variety of soup stock... In other words, it's actually closer to that famous staple from Turkish cuisine- a Pilaf! In fact, it's believed the word "pilaf" actually comes from the Turkish word pilav. To think he built the foundation of his dish on pilaf of all things!" "Heh heh heh! Yep, that's right! Man, I've learned so much since I started going to Totsuki." "Mm, I see! When you finished the dish, you didn't fry it in oil! That's why it still tastes so light, despite the large volume and variety of additional ingredients. I could easily tuck away this entire plate! Still... I'm surprised at how distinct each grain of rice is. If it was in fact steamed in stock, you'd think it'd be mushier." "Ooh, you've got a discerning tongue, sir! See, when I steamed the rice... ... I did it in a Donabe ceramic pot instead of a rice cooker!" Ah! No wonder! A Donabe warms slowly, but once it's hot, it can hold high temperatures for a long time! It heats the rice evenly, holding a steady temperature throughout the steaming process to steam off all excess water. To think he'd apply a technique for sticky rice to a pilaf instead! With Turkish pilaf as his cornerstone... ... he added super-savory Dongpo pork, a Chinese dish... ... whitefish and clams from an Italian Acqua Pazza... ... spicy Indian green bean and red chili Poriyal... ... and for the French component, Mirepoix and Oeuf Mayonnaise as a topping! *Ouef is the French word for "egg."* By combining those five dishes into one, he has created an extremely unique take on fried rice! " "Hold it! Wait one dang minute! After listening to your entire spiel... ... it sounds to me like all he did was mix a bunch of dishes together and call it a day! There's no way that mishmash of a dish could meet the lofty standards of the BLUE! It can't nearly be gourmet enough!" "Oh, but it is. For one, he steamed the pilaf in the broth from the Acqua Pazza... ... creating a solid foundation that ties together the savory elements of all the disparate ingredients! The spiciness of the Poriyal could have destabilized the entire flavor structure... ... but by balancing it out with the mellow body of butter and soy sauce, he turned the Poriyal's sharp bite into a pleasing tingle!

Spinach    serves 4 2 (10-ounce) bags spinach ⅔ cup low-fat (1%) cottage cheese ¼ cup low-fat (1%) milk 1 tablespoon grated Parmesan cheese ½ garlic clove, minced ⅛ teaspoon black pepper 1  Put spinach in steamer basket; set in large pot containing 1 inch boiling water. Cook, covered, until spinach is bright green and wilted, about 3 minutes. Lift out steamer basket. Let spinach cool about 5 minutes; squeeze to remove any excess liquid. Chop spinach. 2  Combine all remaining ingredients in food processor or blender and puree. Add one-fourth of spinach and puree. 3  Combine remaining spinach with cottage cheese mixture in large nonstick skillet and set over medium heat. Cook, stirring occasionally, until heated through, about 5 minutes.

2/3 cup milk 1 cup frozen corn, divided 1 cup shredded cheddar cheese 1 (16 oz.) can kidney beans, drained Optional toppings: Fresh salsa, fresh chopped green onion, sour cream, shredded cheddar cheese 1. Preheat the oven to 375°F. 2. In a 9- or 10-inch cast-iron skillet or sauté pan, heat the olive oil over medium-high heat until it shimmers. Add the onion and sauté for 1 minute before adding the garlic. Sauté for another minute and add the ground beef and pork, breaking up the meat with a wooden spoon and stirring until the meat is brown. 3. Drain off any excess fat and stir in the chili seasoning, diced tomatoes, and tomato paste. Mix over medium heat for 1 minute, then pour in the chicken broth. Reduce the heat to low and simmer for 5 minutes, stirring occasionally. 4. While the meat simmers, make the corn bread mixture: Stir together the Jiffy mix, eggs, and milk in a mixing bowl until just combined (do not overmix). Stir 1/2 cup of the frozen corn and the cheese into the corn bread batter and set aside.

It’s like an assembly line in there,” one officer said. In many cases police delivered decomposed bodies to the morgue several days after the date of death because no one had noticed that the person had not been seen in awhile. It was impossible to know how many more victims remained in their homes, undiscovered. By Saturday the number of bodies coming in to the morgue exceeded its 222-bay holding capacity by hundreds. Incoming bodies were scattered around the office, and many of the examined corpses remained unclaimed because there were no next of kin. The owner of a local meat-packing firm volunteered to bring his fleet of refrigerated trucks to the morgue for storing the excess bodies. The first group of red and yellow vehicles, each about forty-eight feet long, arrived on Friday, but they filled up quickly and dozens of bodies remained.

More than one thousand people in excess of the July norm were admitted to inpatient units in local hospitals because of heatstroke, dehydration, heat exhaustion, renal failure, and electrolytic imbalances. Those who developed heatstroke suffered permanent damage, such as loss of independent function and multisystem organ failures. Thousands of other stricken by heat-related illnesses were treated in emergency rooms.

It was not that Abbenay was short of power, not with her wind turbines and the earth temperature-differential generators used for heating; but the principle of organic economy was too essential to the functioning of the society not to affect ethics and aesthetics profoundly. “Excess is excrement,” Odo wrote in the Analogy. “Excrement retained in the body is a poison.

Although the Major was so sympathetic to India, his piece sounds like a warning. He said that one has to be very determined to withstand--to stand up to--India. And the most vulnerable, he said, are always those who love her best. There are many ways of loving India, many things to love her for...but all, said the Major, are dangerous for the European who allows himself to love too much. India always, he said, finds out the weak spot and presses on it. ...Yes, concluded the Major, it is all very well to love and admire India--intellectually, aesthetically, he did not mention sexually but he must have been aware of that factor too--but always with a virile, measured, European feeling. One should never, he warned, allow oneself to become softened (like Indians) by an excess of feeling; because the moment that happens -- the moment one exceeds one's measure-- one is in danger of being dragged over to the other side. ... He who loved India so much, knew her so well, chose to spend the end of his days here! But she always remained for him an opponent, even sometimes an enemy, to be guarded and if necessary fought against from without and, especially, from within: from within one's own being.

Not willing to deny himself a modest sample of the shattering excess, he spun her and propped her against the bedpost. Her thighs were spread wide and, though many layers of fabric separated them, his cock was wedged against her mound, her searing heat coaxing him, urging him on and in. Matching the thrust of his tongue, he flexed against her, slowly and meticulously, letting her savor his aroused condition, allowing her to distinguish his decadent invitation.

Not willing to deny himself a modest sample of the shattering excess, he sun her and propped her agains the bedpost. Her thighs were spread wide and, though many layers of fabric separated them, his cock was wedged against her mound, her searing heat coaxing him, urging him on and in. Matching the thrust of his tongue, he flexed against her, slowly and meticulously, letting her savor his aroused condition, allowing her to distinguish his decadent invitation.

When Ask met Embla he was overcome with joy, allured by her beauty, and filled with gratitude for the marvelous partner he’d been given. He ruled not over her, nor she over him. They were equal in dignity, though distinct in constitution. Together, male and female bore children—thus, they fulfilled their own divine image, becoming makers themselves. Their progeny, in turn, helped to maintain the balance between the garden groves and the skies. “Meanwhile, Taranus, Hu-Esus, and Beli came together and placed an icon amongst men. A great tree, rooted in the ground yet elevating its branches toward the skies. It served as an image of the All Father’s character, a reminder of the role man and woman were to serve by maintaining balance in Abred, the natural realm. By reaching to the Tree, the soul of man and woman together participated in Gwynfydd, a place beyond though not above the natural realm, a place where they could hold together the mysteries of nature. Yet the most prominent of the Great Tree’s progeny, while matching the Great Tree in beauty, differed in character. The Great Tree had always taken from the land no more and no less than it needed. It reached to the sun and absorbed waters from the nearby wellsprings, but never in excess. The Great Tree exemplified balance and harmony in Abred. Insofar as Ask and Embla maintained the balance of things, respected the agency of each element and creature, the Great Tree was a true Tree of Life. It nourished them in kind, channeling Awen into their souls. “The other tree, its progeny, rebelled against its own nature. It sought not balance nor harmony between the elements, but its own magnificence. It took from the land not as the land would freely give, but whatever it might use at the land’s expense. It could take no more light than the sun would offer, but drawing in all moisture from every surrounding wellspring and from the air itself, the temperate sun no longer exhibited a pleasant warmth, but a scorching heat. “But Ask and Embla, blinded by this Wayward Tree’s magnificence, failed to see its true character. Allured by its fruit, they took from it and ate. Thus, Ask and Embla came to resemble the Wayward Tree and forgot the Tree of Life. “Enraged by what he had seen, how his likeness had departed from Awen and the way of the Great Tree of Life, the All Father—Taranus, Hu-Esus, and Beli—dispatched an emissary, the one known as Michael, to Earth to salvage what had been lost.

With the importance of resetting the entropy each time a steam engine goes through a cycle, you might wonder what would happen if the entropy reset were to fail. That’s tantamount to the steam engine not expelling adequate waste heat, and so with each cycle the engine would get hotter until it would overheat and break down. If a steam engine were to suffer such a fate it might prove inconvenient but, assuming there were no injuries, would likely not drive anyone into an existential crisis. Yet the very same physics is central to whether life and mind can persist indefinitely far into the future. The reason is that what holds for the steam engine holds for you. It is likely that you don’t consider yourself to be a steam engine or perhaps even a physical contraption. I, too, only rarely use those terms to describe myself. But think about it: your life involves processes no less cyclical than those of the steam engine. Day after day, your body burns the food you eat and the air you breathe to provide energy for your internal workings and your external activities. Even the very act of thinking—molecular motion taking place in your brain—is powered by these energy-conversion processes. And so, much like the steam engine, you could not survive without resetting your entropy by purging excess waste heat to the environment. Indeed, that’s what you do. That’s what we all do. All the time. It’s why, for example, the military’s infrared goggles designed to “see” the heat we all continually expel do a good job of helping soldiers spot enemy combatants at night. We can now appreciate more fully Russell’s mind-set when imagining the far future. We are all waging a relentless battle to resist the persistent accumulation of waste, the unstoppable rise of entropy. For us to survive, the environment must absorb and carry away all the waste, all the entropy, we generate. Which raises the question, Does the environment—by which we now mean the observable universe—provide a bottomless pit for absorbing such waste? Can life dance the entropic two-step indefinitely? Or might there come a time when the universe is, in effect, stuffed and so is unable to absorb the waste heat generated by the very activities that define us, bringing an end to life and mind? In the lachrymose phrasing of Russell, is it true that “all the labors of the ages, all the devotion, all the inspiration, all the noonday brightness of human genius, are destined to extinction in the vast death of the solar system, and that the whole temple of Man’s achievement must inevitably be buried beneath the debris of a universe in ruins”?

The AR-57, also known as the AR Five Seven, is available as either an upper receiver for the AR-15/M16 rifle or a complete rifle, firing 5.7×28mm rounds from standard FN P90 magazines. It was designed by AR57 LLC and[3] was produced by AR57 of Kent, Washington, United States. The AR-57 PDW upper is a new design on AR-15/M16 rifles, blending the AR-15/M16 lower with a lightweight, monolithic upper receiver system chambered in FN 5.7×28mm. This model is also sold as a complete rifle, supplied with two 50-round P90 magazines.[1] The magazines mount horizontally on top of the front handguard, with brass ejecting through the magazine well. Hollow AR-15 magazines can be used to catch spent casings. Unlike the standard AR-15 configuration which uses a gas-tube system , the AR-57 cycles via straight blowback.[6] A fully automatic version exists and was marketed as a competitor to the P90 and other personal defense weapons.[7] Manufactured by the eponymous AR57 LLC, and chambered in 5.7x28mm, this upper is less powerful than the standard 5.56mm version, but it has certain tangible advantages, including reduced muzzle blast, a high practical rate of fire, nonexistent recoil, and the ability to use folding stocks. Since the buffer is located within the receiver, folding stocks may also be used for compact storage or carry. To load, place the base plate of a standard FN P90 magazine into the recess on the front of the upper, then press the feed lip side down on the catch located above and slightly back of the bolt. To charge, pull on the right-side nonreciprocating handle and release. The right-side charging hand placement makes it accessible for operation by the strong hand. Since it only has to be operated once every 50 shots, the time penalty for moving the hand off the pistol grip isn’t too great. Empties will eject downward through the nominal magazine well. Some people use a 20-round magazine body with the feed lips, spring and follower removed to act as a brass catcher. The magazine has no provision for activating the bolt lock when empty, but the bolt can be locked open using the catch on the lower. The upper runs very cleanly and reliably, requiring no maintenance after the first 500 shots. The AR57 comes with a medium fluted barrel, reasonable for a varmint rifle but excessive for a defensive carbine. Burning around six grains per shot, 5.7x28mm runs much cooler than 5.56mm, which burns four or more times as much. That yields much reduced muzzle blast and far greater heat endurance, of course at the cost of a roughly 40 percent slower bullet.

The apologists recognize that these places are controlled by absolute terror, but they justify the pig’s excesses with the argument that we exist outside the practice of any civilized codes of conduct. Since we are convicts rather than men, a bullet through the heat, summary execution for fistfighting or stepping across a line is not extreme or unsound at all. An official is allowed full range in violent means because a convict can be handled no other way.

Prep time: 8 hours. Cook time: 3 minutes a batch. Makes 18 raised donuts. Hint: Make the dough the night before and let it rise in the fridge overnight. Ingredients: 1 cup plus 2 tablespoons of whole milk, warmed to 105 degrees ¼ cup sugar One package active dry yeast (2½ teaspoons) 10 tablespoons butter (1¼ sticks), melted 2 eggs, lightly beaten 4 cups all-purpose flour ¼ teaspoon salt Oil for frying (using a neutral flavored oil will get better results, like corn, safflower, peanut, or canola) Directions: Warm the milk in a small saucepan until it reaches 105 degrees, or is warm to the touch. Stir in sugar. Next, add the yeast and stir until dissolved. Let yeast mixture sit for 5 minutes until the yeast starts to bubble on the surface. Pour into the bowl of mixer. Add melted butter and beaten eggs. Using the paddle attachment, beat ingredients together. With mixer on slow, add the flour and salt, stirring until the dough comes together. Mix for five more minutes to activate the yeast. Turn sticky dough into a lightly oiled bowl and turn once to coat both sides. Cover with plastic wrap and place in the refrigerator for at least 8 hours. Remove dough from the fridge and turn out onto a lightly floured surface. Roll dough out until it is ½-inch thick. Using a 3-inch donut cutter, cut out the donuts. Line baking sheets with parchment paper. Lightly spray the parchment paper with oil to keep donuts from sticking. Place donuts and holes on parchment paper, cover, and let rise in a warm place until doubled in size, about one hour. Donuts will be very light and delicate. Line a baking sheet with paper towels. This is where the fried donuts will go immediately after the fryer to absorb the excess grease. Keep plenty of paper towels on hand for replacements! To fry the donuts: Using a deep pot, Dutch oven, or home fryer, heat two to three inches of oil to 375 degrees. Use a thermometer to hit the right temperature. Carefully add the donuts to the hot oil in small batches, usually three at a time. Once donuts reach a nice golden brown (about 1½ minutes), turn over and cook the other side. I use chopsticks for this part, but you can use a slotted spoon. When donuts are a beautiful light brown, remove from fryer and place on paper towels. Cool slightly, then dip in your favorite donut glaze. *See Donut Glazes below.

For operant conditioning rewards, there are only a few categories we will find practical: (l) Food value in calories or other inputs; (2) Flavor, texture, and aroma acting as stimuli to consumption under neural reprogramming of man through Darwinian natural selection; (3) Stimulus, as by sugar or caffeine; (4) Cooling effect when man is too hot or warming effect when man is too cool. Wanting a lollapalooza result, we will naturally include rewards in all the categories. To start out, it is easy to decide to design our beverage for consumption cold. There is much less opportunity, without ingesting beverage, to counteract excessive heat compared with excessive cold.Moreover, with excessive heat, much liquid must be consumed, and the reverse is not true.

Okinawan Glazed Greens TOTAL COOK TIME: 10 MINUTES | MAKES 4 SERVINGS Okinawan centenarians generally eat greens, often grown in the nutrient-rich soil of their year-round gardens, every day for most of their lives. The greens are used for cooking, and the herbs for both medicinal and culinary purposes. Besides being a continuous source of fresh vegetables, gardening is also a source of daily physical activity and exercise with a wide range of motion. The outdoor exposure provides a regular dose of vitamin D from the sun and gardening has been shown in studies to reduce stress and improve overall mood. Use this quick and easy recipe to whip up any type of green vegetable with the probiotic power of miso. You can create variations with green beans, sautéed kale, or bok choy for a delicious side dish. 8 cups chopped greens like spinach, mizuna, or mustard greens ⅓ cup citrus juice (orange or lime) 2 tablespoons white miso 2 tablespoons mirin (sweet rice wine), plus more if needed Parboil the greens by heating water to a boil, adding the greens, and removing after 1 to 2 minutes, once the greens have turned a bright color. Drain greens. Over the sink, lightly squeeze greens between your hands to remove excess water. In a mixing bowl, whisk together citrus juice, white miso, and mirin. Add greens to the bowl and mix with hands. Season to taste with more mirin.

Whereas CO2 is the dominant greenhouse gas overall, it accounts for only 11 percent of agricultural emissions.2 The rest is nitrous oxide (53 percent) and methane (36 percent). Nitrous oxide is 296 times more potent per pound than CO2 as a climate-change gas, and on farms it results mainly from the use of fertilizer but also from cattle pee, especially if there is excessive protein in their diet, and from the burning of biomass and fuel.3 Methane, which is 25 times more potent than CO2, is mainly emitted by cows and sheep when they belch. Some is also emitted from silage. The CO2 comes from machinery but also from the heating of greenhouses to grow crops out of season or in countries that just don’t have the right climate.

When Yang is deficient there is external Cold, when Yin is deficient there is internal Heat, when Yang is in Excess there is external Heat, when Yin is in Excess there is internal Cold.

cup sauerkraut, drained (I use a colander and press my hand down to get rid of the excess liquid) 2 tbsp. butter, softened 4 tbsp. catsup 4 tbsp. mayonnaise Directions: Preheat large skillet or griddle on medium heat. Combine catsup and mayonnaise. Lightly butter one side of 4 bread slices. Set aside. On the other 4 bread slices evenly spread the catsup mixture then layer l slice Swiss cheese, 2 slices corned beef, ¼ cup sauerkraut and second slice of Swiss cheese. Top with the buttered bread slices which have been set aside, buttered sides out. Place assembled sandwiches in skillet or on griddle, buttered sides down. Flip when golden

What law of nature has singled out the increased application of energy as the law of organic existence? The answer is: No such law exists. In the complex interactions that made life possible on earth, energy in all its forms is of course and indispensable component, but not the sole factor. Organisms may almost be defined as so many diverse inventions for regulating energy, reversing its tendency to dissipation, and keeping it within limits favorable to the organism's own needs and purposes. This screening process began, before organisms could make their appearance, in the atmospheric layer that tempers the direct heat of the sun and filters out lethal rays. Too much energy is as fatal to life as too little: hence the regulation of energy input and output, not its unlimited expansion, is in fact one of the main laws of life. In contrast, any excessive concentration of energy, even for seemingly valid purposes, must be closely scrutinized, and often rejected as a threat to ecological equilibrium.

A friend who lives in Micronesia told me that the inhabitants of one of the islands of Polynesia were given refrigerators by a group of visiting, well-intentioned missionaries. They had noticed that the locals, who were subsistence fishermen, had to fish every day because any excess catch spoiled in the tropical heat. The missionaries thought it would be a blessing if excess fish could be refrigerated, allowing the fishermen to put their attention to other wealth-generating activities. On a return visit a year later, the missionaries noticed that there was no trace of the refrigerators in the community. Their inquiries informed them that the elders had ordered all the equipment dumped in the ocean. The reason? Refrigerating excess fish meant that surplus was no longer given to the elderly or infirm, as had been their custom for a thousand years. It was unacceptable to the tribe that "progress" resulted in more wealth for some and hunger for others.

St. Jerome says that wine and youth are two incentives to impurity. (Ad Eustoch, de Cust. Virg.). Wine is to youth what fuel is to fire. As oil poured upon the flames only increases their intensity, so wine, like a violent conflagration, heats the blood, enkindling and exciting the passions to the highest pitch of folly and madness. Witness the excesses into which man is led by hatred, love, revenge, and other passions, when stimulated by intoxicating liquors. The natural effect of this fatal indulgence is to counteract all the results of the moral virtues. These subdue and control the baser passions, but wine excites and urges them to the wildest licentiousness. Judge, therefore, with what vigilance you should guard against the attacks of such an enemy.

Tilapia with Mango Salsa   INGREDIENTS: 1/3 cup extra-virgin olive oil 1 tablespoon lemon juice 1 tablespoon minced fresh parsley 1 clove garlic, minced 1 teaspoon dried basil 1 teaspoon ground black pepper 1/2 teaspoon salt 2 (6 ounce) tilapia fillets 1 large ripe mango, peeled, pitted and diced 1/2 red bell pepper, diced 2 tablespoons minced red onion 1 tablespoon chopped fresh cilantro 1 jalapeno pepper, seeded and minced 2 tablespoons lime juice 1 tablespoon lemon juice salt and pepper to taste   INSTRUCTIONS: ●Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a re-sealable plastic bag. ●Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. ●Marinate in the refrigerator for 1 hour. ●Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. ●Add the lime juice and 1 tablespoon of lemon juice, and toss well. ●Season to taste with salt and pepper, and refrigerate until ready to serve. ●Preheat an outdoor grill for medium-high heat, and lightly oil grate. ●Remove the tilapia from the marinade, and shake off excess. ●Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. ●Serve the tilapia topped with mango salsa. ●Enjoy!

To Style: Always use a vent brush or pick for curly styles and a wire brush for straight styles. Avoid using standard hair brushes, as these brushes can create excessive tension, over-stretching the hair with abrasive strokes that may damage the hair. Think in reverse when brushing your wig. Start from the ends and work gradually toward the ends and work gradually toward the root area of the hairpiece. When using a wire pick work the curls from ends to root area as well. Styling is greatly enhanced between washings with Jacquelyn's Liquid Mousse. For curly or wavy styles, it is considered an essential styling tool. Just mousse, hand scrunch and pick the style into curls. On straight styles, mousse and brush lightly. Jacquelyn's Conditioners also are recommended to maintain your hairwear. To Restyle: To spot style, add mousse or gel and use electric rollers on a medium setting. Only hair directly in contact with rollers will be spot set. Remember never to use a curling iron with your wig. To completely restyle, we recommend taking your wig to a professional stylist. If you decide to restyle at home, going from curly to straight or vice versa, please read these guidelines. 1. Place wig securely on wig stand. Use electric rollers, regular rollers or pin curls. End papers are recommended with rollers or pin curls. 2. Removes tangles with a wig brush. 3. Using the same directional styling as on a human head of hair, pick up hair and wind on roller or curl, smoothing ends as you go. 4. Use a medium setting with electric rollers or hair dryer. With a hair blower, be sure to circulate medium heat evenly and continously, keeping about 12" from wig. 5. Allow hair to cool before removing rollers or pincurls. 6. Lightly backbrush or backcomb and tease up on areas desired. Brush style in place, using Jacquelyn's Liquid Mousse. Jacquelyn Wigs delivers the most natural and beautiful human hair wigs in the world. For over 40 years, we have consistently provided the highest quality of wigs in the industry at amazingly reasonable prices. To have a free consultation please call us or visit our website.

the Volkswohnungen were to provide no-frills urban housing for the working class, built according to the first projections for as little as 3,000-3,500 Reichsmarks. Hot running water, central heating and a proper bathroom were all ruled out as excessively expensive. Electricity was to be provided but only for lighting. Each housing unit was to be subsidized by Reich loans of a maximum of 1,300 Reichsmarks. Rent was to be set at a level which did not exceed 20 per cent of the incomes of those at the bottom of the blue-collar hierarchy, or between 25 and 28 Reichsmarks per month.65 To achieve this low cost, however, the Volkswohnungen were to be no larger than 34 to 42 square metres

SERVES 6     Vegetable oil, for frying 1½ cups all-purpose flour ¼ teaspoon kosher salt, plus more for seasoning 12-ounce can lager-style beer (any light beer will do) Finely grated zest of 1 lemon Three 6-ounce jars artichoke hearts, drained well, patted dry, then quartered Rémoulade, for serving     Heat ½ inch vegetable oil in a deep skillet over medium heat. Whisk together the flour and salt in a large bowl. Slowly pour in the beer, whisking to make a smooth batter. Whisk in the lemon zest. Dredge the artichokes in the batter, and let the excess drip back into the bowl. When the oil is ready, fry the artichokes, in batches, until batter is crisp and golden, about 5 minutes per batch. Drain on paper towels, and season with salt. Serve hot, with rémoulade for dipping. Fried artichokes at Liuzza’s in New Orleans

Bolognese Sauce Also called Bolognese or ragù alla Bolognese, this sauce combines vegetables and meat to create the perfect sauce for pouring over spaghetti. INGREDIENTS | SERVES 6 2 teaspoons olive oil ½ pound 94% lean ground beef ½ pound ground pork 1 onion, minced 1 carrot, minced 1 stalk celery, minced 3 ounces tomato paste 28 ounces canned diced tomatoes ½ cup fat-free evaporated milk ¼ teaspoon ground black pepper ¼ teaspoon salt 1/8 teaspoon nutmeg Heat the oil in a nonstick pan. Brown the ground beef and pork. Drain off any excess fat. Add the meats and remaining ingredients to a 4-quart slow cooker. Cook on low for 8–10 hours. Stir before serving. PER SERVING Calories: 240 | Fat: 12g | Sodium: 350mg | Carbohydrates: 16g | Fiber: 4g | Protein: 18g

Slow-Cooker Bean & Spinach Enchiladas   Nutritional info: - Calories 576, Fat 11 g, Protein 28 g, Carbohydrates 60 g. Servings: 4   Ingredients: 15 ½ oz. black beans (rinsed) 10 oz. frozen chopped spinach (thawed & squeezed of excess liquid) 1 cup frozen corn 1/2 tsp. ground cumin Kosher salt & black pepper (to taste) 3½ c. salsa 8 (6”) corn tortillas (warmed) 6 c. head romaine lettuce (chopped) 4 radishes (cut into matchsticks) 1/2 c. grape tomatoes (halved) 1/2 cucumber (halved & sliced) 3 tbsp. fresh lime juice 2 tbsp. olive oil Sliced scallions (for serving)   Directions: First, in a medium bowl, squash half the beans. Then, add in the spinach, corn, cumin, the remaining beans, 1/2 teaspoon of salt & 1/4 teaspoon of pepper; mix well to combine. Next, spread the salsa in the bottom of a 4-6 quart slow cooker. Evenly divide, roll up the bean mixture into the tortillas (about 1/2 cup each) & place the rolls seam-side down in the slow cooker, in a single layer. Top it with the remaining salsa. Now, cover & cook on low for about 2½ to 3 hours or until heated through. Before serving in a large bowl; toss the lettuce, radishes, tomatoes, cucumber, lime juice, oil & 1/2 teaspoon each of salt & pepper. Serve it with the enchiladas & sprinkle with the scallions.

Getting the Most From The Chili Vegetarian Recipe Chili has become an approved mainstay of vegetarian cooking. An actual chili vegetarian recipe cook yet, understands that there's more to just randomly adding any type of chili pepper. There are some matters which you should take into consideration with your recipe. Understand Your Chili Naturally, the number of chili in your chili recipe will obviously depend on your own natural ability to survive hotness. The question however is the best way to discover if there's an excessive amount of chili. One basic step would be to understand your chili peppers. It's a fact for example that bell peppers and pimiento supply no hot flavor in any way so you are able to essentially add just as much as you need in a dish. Habanero and santaka chilies yet are on the list of hottest so you'd do good to add reasonable numbers in your recipe. The well-known jalapenos are just around rather hot and are frequently the favourite fixings in a vegetarian cooking. Rev Up on Fairly Hot For those that can not manage habaneros that are overly hot, they can raise chili peppers to the middle or lower range of hotness. In addition , they are natural pain killers that tend not to dull your entire critical perceptions. Manage Chilies Correctly Chilies can burn skin. Manage chilies just with your bare hands if you just have a modest amount to cut. Chili juice on your own eyes can be an extremely distressing experience. Handle the Heat Tomato sauce can also be considered successful in helping reduce the hotness of chili. Beer and other drinks should be avoided if it's already too hot in your mouth. Combination with Other Flavors Your food would taste best with garlic, legumes, tofu, onions and tomatoes. Simply make sure you combine your ingredients nicely so the flavor will not stick in only some parts of the recipe but watch out for burnt fixings. Specialists guide though that fixings should not be combined all at once since this could kill the hot flavor. Saut the spices slowly to discharge the oil that holds the secret to its hot flavor. Determined by the dish, you'll be able to serve a chili dish 24 hours later to give time for flavors and tastes to mixture.

Carbon originates in the Universe via a two-step process from nuclei of helium, or alpha particles as we usually call them. Two alpha particles combine under stellar conditions to make a nucleus of the element beryllium. The addition of a further alpha particle is necessary to transform this into a carbon nucleus. One would have expected this two-step process to be extremely improbable, but remarkably the last step happens to possess a rare property called 'resonance' which enables it to proceed at a rate far in excess of our naive expectation. In effect, the energies of the participating particles plus the ambient heat energy in the star add to a value that lies just above a natural energy level of the carbon nucleus and so the product of the nuclear reaction finds a natural state to drop into. It amounts to something akin to the astronomical equivalent of a hole-in-one. But this is not all. While it is doubly striking enough for there to exist not only a carbon resonance level but one positioned just above the incoming energy total within the interior of the star, it is well-nigh miraculous to discover that there exists a further resonance level in the oxygen nucleus that would be made in the next step of the nuclear reaction chain when a carbon nucleus interacts with a further alpha particle. But this resonance level lies just above the total energy of the alpha particle, the carbon nucleus, and the ambient environment of the star. Hence, the precious carbon fails to be totally destroyed by a further resonant nuclear reaction. This multiple coincidence of the resonance levels is a necessary condition for our existence. The carbon atoms in our bodies which are responsible for the marvellous flexibility of the DNA molecules at the heart of our complexity have all originated in the stars as a result of these coincidences. The positioning of the resonance levels are determined in a complicated way by the precise numerical values of the constants of physics.

Observe their cohabiting customs,’ Gutkind’s great-grandfather wrote, ‘observe them as a scientist might observe the mating habits of white mice, and you will see that however far outside the swarm they wander to satisfy their appetites, for purposes of procreation they invariably regroup. They choose their mistresses and lovers from those for whom they feel neither respect nor compassion and their wives and husbands from their own ranks. As is often reported by innocents who encounter them without knowing by what rules they live, they can be companionable, amusing, even adorable, and in some circumstances, especially where reciprocal favours are looked for, munificent. But this to them is no more than play, the exercise of their undeniable powers and charm for the mere sadistic fun of it. Thereafter their loyalty is solely to each other. Let one of their number suffer and their vengefulness knows no limits; let one of their number perish and they will make the planet quake for it. To some, this is taken to be the proof of the steadfastness of their tribal life, the respect and affection they have been brought up, over many generations, to show to one another. But it is in fact a manifestation of a sense of superiority that values the life of anyone not belonging to their “tribe” at less than nothing. Only witness, in that country which they call their ancestral home (but which few of them except the most desperate appear to be in any hurry to repair to), a recent exchange of prisoners with one of their many enemies in which, for the sake of a single one of their own – just one – they willingly handed over in excess of seven hundred! The mathematics make a telling point. Never, in the history of humanity, has one people held all others in such contempt, or been more convinced that the world can, and will, be organised for their benefit alone. It has been said that were the earth to be laid waste, so long as not a single hair of one of theirs was harmed, they would connive in that destruction. That is not a justification for their destruction, though others argue persuasively for it. But it does invite us to ask how much longer we can tolerate their uncurbed presence.” … ‘Some worm of divisiveness in their own souls has impelled them – throughout history, as though they knew history itself was against them – to the brink of self-destruction. Imaginatively, the story of their annihilation engrosses them; let them enjoy a period of peace and they conjure war, let them enjoy a period of regard and they conjure hate. They dream of their decimation as hungry men dream of banquets. What their heated brains cannot conceive, their inhuman behaviour invites. “Kill us, kill us! Prove us right!” Time and again they have been saved, not by their own resolution, but by the world taking them at their own low self-valuation and endeavouring to deliver them the consummation they devoutly wish. Only then are they able to come together as a people, mend their divisions, and celebrate their escape as one more proof of the divine protection to which their specialness entitles them. But it is a dangerous game and will backfire on them one day.

It is important that they are cleaned and cared for properly to ensure they’ll last use after use. To clean them, first rinse the cloth well to remove excess debris. Machine wash them only with other microfiber cloths (they will pick up particles from regular laundry), using gentle, bleach-free laundry detergent and cool water on a regular cycle, or hand wash with dish soap in warm water and rinse thoroughly. Don’t use fabric softener or dryer sheets with these cloths; they will clog the fibers and render the cloth ineffective. It is best to hang them to dry or place in the dryer on low heat.

Buchanan tried to whip the devil out of me. “Find your tongue, lad!” Forgive this regression, but the man hated English. He may have hated everything by then, including me, but he was uncommon prickly when it came to English. You could tell by the way he bullied it. “The bastarde English,” the old man roared. “The verie whoore of a tongue.” We did our best to mimic him note for note, gesture for gesture. He hated that, too. The verie whoore. Old Greek before Breakfast Latin by Noon himself. The point is, what English I had was beaten or twisted into me. We were orphaned and crowned before we could speak or take our first step. No father. No mother. Too many uncles. Hounds for baying. Buchanan was the most religious of my keepers, and the unkindest of spirits among them. We have been told the young queen of Scots was once his student, and that he loved her. Just before giving her over to wreckage, methinks. Pious frauds. Their wicked Jesus. Then occasion smil’d. We were thirteen. The affection of Esme Stuart was one thing, lavished, as it was, so liberally upon us, but the music of his voice was another. We empowered our cousin, gave him name, station, a new sense of gravity, height, and reach, all the toys of privilege. We were told he spoke our mother’s French, the way it flutters about your neck like a small bird. But it was his English that moved us. For the first time, there was kindness in it, charity, heat and light. We didn’t know language could do such things, that could charm with such violence, make such a disturbance in us. Our cousin was our excess, our vice, our great transgression according to some, treason according to others. They came one night and stole him from us, that is, from me. They tore me out of his arms, called me wanton. Better that bairns should weepe, they said. Barking curs. We never saw our cousin again and were never the same after. But the charm was wound up. If we say we can taste words, we are not trying to be clever. And we are an insatiable king. Try now, if you can, to understand the nature of our thoughts touching the translation, its want of a poet. We will consult with Sir Francis. He is closer to the man, some say, than a brother. English is mistress between them. There, Bacon says, is empire. There, a great Britain. Where it is dull, where the glow . . . gleam . . . where the gleam of Majestie is absent or mute . . . When occasion smiles again, we will send for the man, Shakespere. Majestie has left its print on his art. After that hideous Scottish play, his best, darkest, and most complicated characters are . . . us. Lear. Antony. Othello. Fools all. All. The English language must be the best that is in us . . . We are but names, titles, antiquities, forgotten speeches, an accident of blood and historical memory. Aye . . . but this marvelously unexceptional little man. No more of this. By the unfortunate title of this history we must, it seems, prepare ourselves for a tragedy. Some will escape. Some will not. For bully Ben can never suffer a true rival. He killed an actor once for botching his lines. Actors. Southampton waits in our chambers. We will let him. First, to our thoughts. Only then to our Lord of Southampton.

1/2 cup (2 ounces) Dutch-process cocoa powder, preferably Valrhona 1 1/2 cups (10 1/2 ounces) sugar 2 teaspoons kosher salt or 1 teaspoon fine sea salt 1 3/4 cups (9 1/4 ounces) all-purpose flour 1 teaspoon baking soda 2 teaspoons vanilla extract 1/2 cup neutral-tasting oil 1 1/2 cups boiling water or freshly brewed strong coffee 2 large eggs at room temperature, lightly whisked 2 cups Vanilla Cream (page 423) Preheat the oven to 350°F. Set a rack in the upper third of the oven. Grease two 8-inch cake pans, then line with parchment paper. Grease and sprinkle generously with flour, tap out the excess, and set aside.

There is something so mocking about this situation, something so wrong, that one feels that it is not explained by all the errors and mischances that had occurred: by the commander-in-chief pacing about his headquarters at Imbros when he might just as well have been asleep, by Stopford lying in bed at sea when he should have been wide awake on shore, by the landing of raw troops at night instead of experienced men at dawn, by the appointment of elderly, inefficient commanders, by the excessive secrecy that had kept so much in the dark, by the thirst and the heat and the uncharted reefs beneath the sea. In the face of so much mismanagement things were bound to go wrong, yet not so wrong as all this. Somewhere, one feels, there must be some missing factor which has not been brought to light--some element of luck neglected, some supernatural accident, some evil chain of coincidence that nobody could have anticipated.

The view of Ukrainians as constituents of the Russian nation goes back to the founding myth of modern Russia as a nation conceived and born in Kyiv, the “mother of Russian [rather than Rus’] cities.” The Synopsis of 1674, the first printed “textbook” of Russian history, compiled by Kyivan monks seeking the protection of the Muscovite tsars, first formulated and widely disseminated this myth in Russia. Throughout most of the imperial period, Ukrainians were regarded as Little Russians—a vision that allowed for the existence of Ukrainian folk culture and spoken vernacular but not a high culture or a modern literature. Recognition of Ukrainians as a distinct nation in cultural but not political terms in the aftermath of the Revolution of 1917 challenged that vision. The aggression of 2014, backed by the ideology of the “Russian World,” offers Ukrainians today a throwback in comparison with Soviet practices. Nation building as conceived in a future New Russia makes no provision for a separate Ukrainian ethnicity within a broader Russian nation. This is hardly an oversight or excess born of the heat of battle. Less than a year before the annexation of the Crimea, Vladimir Putin himself went on record claiming that Russians and Ukrainians were one and the same people. He repeated that statement in a speech delivered on March 18, 2015, to mark the first anniversary of the annexation of the Crimea. Since the fall of the USSR, the Russian nation-building project has switched its focus to the idea of forming a single Russian nation not divided into branches and unifying the Eastern Slavs on the basis of the Russian language and culture. Ukraine has become the first testing ground for this model outside the Russian Federation.

An important observation to be made is that the skin will always show the “dragon tracks” of disease. If the disease has penetrated from the exterior, the skin will remain too red and hot, or too cold and pale, or too dry, or sweat excessively, showing the “track” the disease took to get to the interior. If the disease originated in an internal weakness it causes a disturbance in the skin. Toxins, excessive heat, cold, dry, or damp will try to move from the interior to the exterior, in an effort to unburden the organism.

Prospector Base was a cluster of five ten-meter-diameter inflatable domes, arranged in a tight pentagonal formation. Each dome touched two others on either side for mutual support against the fierce spring winds of the southern hemisphere. The void in the center of the pentagon was filled with a smaller dome, seven-and-a-half meters in diameter. The only equipment the central dome contained was the base water recycler unit. The recycler received wastewater from the galley, and from the shower and sink. Dubbed “the hall” by the EPSILON engineers, hatches connected the smaller central dome with each of the larger five domes that surrounded it. Each large dome was accessible to the others only via the hall. The larger dome closest to the landing party’s direction of travel possessed an airlock to the outside atmosphere. Known as the common room, it housed the main base computer, the communications equipment, the primary electrical supply panels, the CO2 scrubber, the oxygen generator and the backup oxygen supply tanks. The oxygen generator electrolyzed water collected from dehumidifiers located in all domes except the greenhouse and from the CO2 scrubber. It released molecular oxygen directly back into the air supply. The hydrogen it generated was directed to the carbon dioxide scrubber. By combining the Sabatier Reaction with the pyrolysis of waste product methane, the only reaction products were water—which was sent back to the oxygen generator—and graphite. The graphite was removed from a small steel reactor vessel once a week and stored in the shop where Dave and Luis intended to test the feasibility of carbon fiber manufacture. Excess heat generated by the water recycler, the oxygen generator, and the CO2 scrubber supplemented the heat output from the base heating system. The dome to the immediate left contained the crew sleeping quarters and a well-provisioned sick bay. The next dome housed the galley, food storage, and exercise equipment. The table in the galley doubled as the base conference table. The fourth large dome served as the greenhouse. It also housed the composting toilet and a shower. The final dome contained the shop, an assay bench, and a small smelter. The smelter was intended to develop proof-of-concept smelting processes for the various rare earth elements collected from the surrounding region. Subsequent Prospector missions would construct and operate a commercial smelter. A second manual airlock was attached to the shop dome to allow direct unloading of ore and loading of ingots for shipment to Earth.

Richard wrote back: Dear Sean: Stay in touch and hit ’em again. Richard Ramirez, 666. Penn said Ramirez masturbated excessively. “He was like an animal in heat. He had pictures of his victims on his cell walls. He kept them up with toothpaste.

Mrs. O’Brien’s Shepherd’s Pie Recipe Ingredients: 5 cups mashed, boiled potatoes (could be reduced to 4 cups)* 1/2 cup sour cream 2 ounces cream cheese 2 tablespoons butter, softened, divided 1 egg yolk 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1-1/2 teaspoon olive oil 1 pound ground lamb (We substituted ground chicken. You could also use ground beef or turkey.) 1 pinch salt and ground black pepper to taste 1 (16 ounce) can stewed tomatoes with juice, chopped 1 small yellow onion, chopped 1 small carrot, peeled and chopped 1/2 cup peas (frozen or fresh) 1 cup Irish stout beer (such as Guinness(R)) 1 cube beef bouillon (we used chicken bouillon) 1 tablespoon all-purpose flour 1 tablespoon Worcestershire sauce 1 cup shredded sharp cheddar cheese 2 teaspoons smoked paprika (optional) * 1 tsp. liquid smoke (optional) * Directions: -Stir cooked potatoes, sour cream, cream cheese, 1 tablespoon butter, egg yolk, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a bowl until smooth. -Heat olive oil in a cast iron skillet or nonstick pan over medium-high heat. Add ground lamb (or meat). Reduce heat to medium, and cook, stirring frequently, until browned, 4 to 5 minutes. Pour off excess grease and season meat with salt and black pepper to taste. -Add stewed tomatoes with juice, onion, and carrot into meat mixture; Stir and simmer until vegetables are tender, 5 to 10 minutes. Add peas; reduce heat to low and continue cooking, stirring frequently, 2 to 3 minutes. -Add one teaspoon of liquid smoke to meat mixture. Mix thoroughly. -Heat beer in a saucepan over medium heat; add (beef) bouillon cube. Cook and stir beer mixture until bouillon dissolves, about 5 minutes. - Melt 1 tablespoon butter in a separate pan over medium-low heat. Whisk flour into butter until it thickens, about 1 minute. -Stir beer mixture and Worcestershire sauce into flour mixture until gravy is smooth and thickened, 2 to 3 minutes. Stir gravy into meat mixture and simmer until mixture thickens, at least 5 minutes. -Set top oven rack roughly 6 inches from the oven broiler and preheat the broiler. Grease a 9x12-inch baking dish. - Pour (meat) mixture into the prepared baking dish. -Spoon mashed potatoes over (meat) mixture, covering like a crust. Sprinkle cheddar cheese and paprika evenly over mashed potatoes. -Broil in the preheated oven until the crust browns and the cheese is melted, 4 to 5 minutes. -Cool for about 5 minutes before serving. NOTES: We thought the smoked paprika added little flavor to the original recipe.  We added liquid smoke to the meat and it gave it a nice smoky flavor. Next time, we’ll reduce the amount of mashed potatoes to four cups.  We thought the layer of potatoes was a little too thick. (But if you love mashed potatoes, five cups would work ☺  )

THE FOUR LEVELS (OR STAGES) There are four levels to healing. These first appear in Discussion of Warm Diseases by Ye Tian Shi, written in the late 1600s and early 1700s. These levels or stages evolve in order from the surface to deeply internal; and from a light sickness to death.61 These stages are, in this order: •​The wei level is defensive. It is named after wei chi, which guards the body in the skin. It is usually the initial stage of most infections and diseases, caused by the attack of different winds, or atmospheres. A common example problem is warm wind, which is warm evil combined with the wind that attacks the skin. Symptoms on this level often involve the lungs and skin and call for releasing the problematic atmospheres. •​The chi level is internal. It describes the battle between the vital chi (or zheng chi) of the body and the warm evil. The warm evil has attacked the zang-fu, producing excessive symptoms, usually internal excess heat. Symptoms arise based on the particular organ systems involved. •​The ying level is nutritive. The warm evil (a pathogenic mild heat) has dominated the chi level and is confronting the ying, the chi or precursor of the blood. Ying travels through the blood vessels and the heart, which houses shen, the energy of the mind. •​The xue level is the blood. Once the warm evil has entered the blood, the Liver and Kidney systems are involved and bleeding starts. Death can soon follow.

THE EIGHT GUIDING PRINCIPLES The eight guiding principles reveal how to detect and work with the energetic imbalances in the body. In fact, the principles consist of four polar opposites, which are as follows. INTERNAL/EXTERNAL Internal/external determines the location but not the cause of the problem. Internal organs are often affected by an emotional issue, and less frequently by an unknown cause or an external factor. External disorders are either caused by an outside-of-the-body pathogen that attacks suddenly or an acute or chronic invasion in the channel. External symptoms might involve the hair, muscles, and peripheral nerves and blood vessels, while internal systems involve the organs, deep vessels and nerves, brain, and spinal cord. HOT/COLD Hot/cold indicates the nature of the imbalance and the overall energy of the patient. Full heat or hot is excess heat in the interior. Excess heat is too much yang. Empty heat is deficient yin in the interior (usually caused by Kidney yin deficiency.) Full cold is excess cold in the interior. Excess cold comes from too much yin. Empty or deficient cold is a deficiency of yang. Hot and cold can coexist within the system. Cold symptoms might involve chills and pale skin, while hot symptoms could involve a raging fever and high metabolism. FULL/EMPTY Full/empty describes excess versus deficiency. It indicates the presence of a pathogen as well as the condition of the bodily chi. Full describes the presence of an internal or external pathogen or stagnated chi, blood, or food. Empty indicates no pathogen but weak chi, yin, yang, or blood. Mixed portrays the presence of a pathogen and weak chi, blood, yin, or yang. Full or excess symptoms often accompany a condition that is acute or sudden-onset, while empty or deficiency syndromes are more chronic and slow-moving.

THE EIGHT GUIDING PRINCIPLES The eight guiding principles reveal how to detect and work with the energetic imbalances in the body. In fact, the principles consist of four polar opposites, which are as follows. INTERNAL/EXTERNAL Internal/external determines the location but not the cause of the problem. Internal organs are often affected by an emotional issue, and less frequently by an unknown cause or an external factor. External disorders are either caused by an outside-of-the-body pathogen that attacks suddenly or an acute or chronic invasion in the channel. External symptoms might involve the hair, muscles, and peripheral nerves and blood vessels, while internal systems involve the organs, deep vessels and nerves, brain, and spinal cord. HOT/COLD Hot/cold indicates the nature of the imbalance and the overall energy of the patient. Full heat or hot is excess heat in the interior. Excess heat is too much yang. Empty heat is deficient yin in the interior (usually caused by Kidney yin deficiency.) Full cold is excess cold in the interior. Excess cold comes from too much yin. Empty or deficient cold is a deficiency of yang. Hot and cold can coexist within the system. Cold symptoms might involve chills and pale skin, while hot symptoms could involve a raging fever and high metabolism. FULL/EMPTY Full/empty describes excess versus deficiency. It indicates the presence of a pathogen as well as the condition of the bodily chi. Full describes the presence of an internal or external pathogen or stagnated chi, blood, or food. Empty indicates no pathogen but weak chi, yin, yang, or blood. Mixed portrays the presence of a pathogen and weak chi, blood, yin, or yang. Full or excess symptoms often accompany a condition that is acute or sudden-onset, while empty or deficiency syndromes are more chronic and slow-moving. CHI, BLOOD, AND FLUIDS: THE THREE UNIFYING INGREDIENTS THE FOUR LEVELS, six stages, and eight principles all revolve around the same three bodily ingredients: chi, blood, and non-blood bodily fluids. While a serious illness involves all three, many problems revolve around issues with one or another. These are the main conditions involving blood, chi, or the fluids. CHI CONDITIONS Deficient chi: Not enough chi to perform the necessary functions. Sinking or collapsed chi: The Spleen chi cannot perform its supportive functions. Stagnated chi: The chi flow is impaired. If congested or stuck in an organ, there can be pain, sluggishness, or stiffness. Rebellious chi: The chi flows in the wrong direction.

General traditional theory asserts that when under stress, the body’s meridian system becomes imbalanced. Many factors cause stress, including physical, emotional, mental, or spiritual challenges, psychological issues, biochemical problems, and even electromagnetic difficulties such as geopathicstress. Even natural environmental factors such as excess cold, damp, wind, dryness, or heat can create imbalance. Under duress, the blood, chi, and fluid cannot flow normally, usually leading to congestion (excess or blockage) or depletion (deficiency or weakness). Symptoms of these imbalances can be found through the meridians even before they manifest physically. Once these problems appear physically, these underlying causes can impede the body’s healing ability. The meridian therapist essentially stimulates the acupuncture points to restore balance. Stagnant chi calls for stimulation. Cold chi needs warmth. As we will see in the section on meridian treatment modalities, diagnosis, and treatment, there are many paths open to a meridian specialist, including needling and non-needling techniques, massage, energy work, diet, herbs, and more. YIN/YANG Yin/yang is a synthesis of the other categories. Yin equals interior, empty, and cold. Yang equals exterior, full, and hot. It can also describe two kinds of emptiness: deficiency (not enough yin or yang) and collapse (critical “collapse” or recession of yin or yang).

I expect Hawaii summer vacations will end soon, as tourists will not like the excessive heat that climate change is creating in the Hawaiian islands.

Installing tape-in hair extensions on short hair may initially seem daunting, but fear not! With the right technique and a touch of patience, you can achieve stunning, voluminous locks. In this step-by-step guide, we'll walk you through the process, providing clear instructions and helpful tips to ensure a seamless installation. Supplies You'll Need: Before diving in, gather the following supplies: tape-in hair extensions, sectioning clips, a fine-tooth comb, hair cutting shears (optional), a hair straightener (optional), and hair extension adhesive remover (if reusing extensions). Step 1: Prepare Your Hair and Section It Begin by thoroughly washing and drying your hair. If desired, straighten your natural hair with a flat iron to facilitate blending. Next, use sectioning clips to divide your hair into manageable sections, starting with a horizontal parting at the nape of your neck and working your way up. Step 2: Get the Extensions Ready Lay out the tape-in hair extensions, ensuring they're in the correct order for installation. If you're reusing extensions, carefully remove any remaining adhesive using a hair extension adhesive remover. Step 3: Measure, Trim, and Apply the First Extension Hold a tape-in extension against your scalp, starting from the bottom of a sectioned hair portion. Measure it against your natural hair length and trim accordingly, leaving a small gap between the extension and your scalp. Remove the protective backing from one side of the tape and press it firmly against the roots of your hair, just below the sectioned hair. Step 4: Sandwich and Repeat Take another tape-in extension with the sticky side exposed and place it over the top of the first extension, sandwiching your natural hair in between. Apply firm pressure to secure the extensions together. Repeat this process, working your way up in rows until you reach the top of your head. Step 5: Blend, Style, and Maintain Use a fine-tooth comb to blend your natural hair with the extensions, ensuring a seamless look. Style your hair as desired, using heat tools or styling products if needed. Follow the maintenance guidelines provided by the hair extension manufacturer to keep your extensions looking their best, and avoid excessive heat or oily products near the tape area to prevent slippage. Step 6: Removal Process When it's time to remove the extensions, use a professional hair extension adhesive remover for a gentle and safe removal process. Conclusion: By following this comprehensive guide, you'll confidently install tape-in hair extensions on short hair, unleashing a world of voluminous and glamorous hairstyles. Remember to take your time, follow the instructions diligently, and seek professional assistance if necessary. Embrace the transformation and enjoy your stunning new look!

Parmesan cheese?" Miller said. "We're not cooking Italian food." I rolled my eyes. "Yes, keep grating it, and when you're done, whisk it into those eggs. Now you know the secret ingredient of our fried chicken." Once the dredging pans were ready, I showed the young cooks through the four steps. They watched me closely. Ben, sweet baby--- bless him--- wrote everything down. The first step was to dry the chicken pieces with a paper towel, so they were tacky but not wet. This would enable the seasoning to stick to them. The secret here was not to salt too far in advance, because although salt helped enhance flavor, it also dried out meat. The second step was to dredge it in the flour mixed with cayenne pepper. After you shook off the excess flour, you put it into the mixture of eggs and grated Parmesan cheese. Finally, you dunked it into a second flour mixture that contained enough freshly ground black pepper to turn the mixture gray. This chicken was, as the kids say, fire, meaning it was so good. Its heat was balanced with the Parmesan cheese.

Should be a fun week. This is what separates good bankers from the posers.” The e-mail exchange grew heated. A manager in charge of WaMu’s deposits responded defensively: “No one is panicking, so long emails that sound preachy don’t help. We are not dumb, let us prepare.” Freilinger replied, “If you fire people up over weekends, you’re fanning flames, not ‘getting ready.’ ‘Getting ready’ takes place months, not hours before a firestorm, by increasing branch awareness through clear pricing signals and encouragement of building deposit excess balances while no obvious sparks around. I never called anyone dumb—but I’ll continue to dial back unnecessarily panicked executives wherever and whenever I find them.

Carnaval saturates the streets like a thousand tiny rivers of excess and desire. Heat and music and the ebb and flow of revelers create an undeniable pulse of excitement. It exists in the balmy ocean air, settles on my skin, and sizzles

April 1984. What can you do with such a brilliant spring? What action could counter balance this streaming of light and vital heat? Nothing is up to the task, not even erotic ecstasy (for eroticism, alas, is not natural and we no longer go in for rutting, the animal irruption of seasonal moods). Make love, go cycling, write? All these things are derisory when set against the explosion of spring. Only one thing could fit the bill: a total sacrifice, death, a yielding up of body and soul. Not the swoons of summer, but the offering of the first fruits, the heroism of a deflowering of life which will never again have its equivalent in the further unfolding of ages and seasons. But what if the spring were only a mask? What if all this light, this indolence, this unaccustomed heat were merely a mask? Then the only answer would be to go forth masked towards that masked nature, to cover our faces with animal finery, to respond with chastity and modesty to the sexual ecstasy of nature, to maintain some irony towards this suspect splendour and therefore some autonomy in our domain - for in fact we shall never equal the miracle of the light and anticipated heat of summer in these few spring days. Nothing in man's nature can induce him into that irrational, excessive act of taking power or of making war except the mask, the figure of the mask, in whose shade he can take up the challenge of a world the truth of which we shall never know, and which is therefore fundamentally a thing of artifice. It is the mask which makes sacrifice possible, which allows us to make war, the mask alone which enables us to engage in politics.

In my condemnation of Christianity I surely hope I do no injustice to a related religion with an even larger number of believers: I allude to Buddhism. Both are to be reckoned among the nihilistic religions—they are both décadence religions—but they are separated from each other in a very remarkable way. For the fact that he is able to compare them at all the critic of Christianity is indebted to the scholars of India.—Buddhism is a hundred times as realistic as Christianity—it is part of its living heritage that it is able to face problems objectively and coolly; it is the product of long centuries of philosophical speculation. The concept, “god,” was already disposed of before it appeared. Buddhism is the only genuinely positive religion to be encountered in history, and this applies even to its epistemology (which is a strict phenomenalism). It does not speak of a “struggle with sin,” but, yielding to reality, of the “struggle with suffering.” Sharply differentiating itself from Christianity, it puts the self-deception that lies in moral concepts behind it; it is, in my phrase, beyond good and evil.—The two physiological facts upon which it grounds itself and upon which it bestows its chief attention are: first, an excessive sensitiveness to sensation, which manifests itself as a refined susceptibility to pain, and secondly, an extraordinary spirituality, a too protracted concern with concepts and logical procedures, under the influence of which the instinct of personality has yielded to a notion of the “impersonal.” (—Both of these states will be familiar to a few of my readers, the objectivists, by experience, as they are to me). These physiological states produced a depression, and Buddha tried to combat it by hygienic measures. Against it he prescribed a life in the open, a life of travel; moderation in eating and a careful selection of foods; caution in the use of intoxicants; the same caution in arousing any of the passions that foster a bilious habit and heat the blood; finally, no worry, either on one’s own account or on account of others. He encourages ideas that make for either quiet contentment or good cheer—he finds means to combat ideas of other sorts. He understands good, the state of goodness, as something which promotes health. Prayer is not included, and neither is asceticism. There is no categorical imperative nor any disciplines, even within the walls of a monastery (—it is always possible to leave—). These things would have been simply means of increasing the excessive sensitiveness above mentioned. For the same reason he does not advocate any conflict with unbelievers; his teaching is antagonistic to nothing so much as to revenge, aversion, ressentiment (—“enmity never brings an end to enmity”: the moving refrain of all Buddhism....) And in all this he was right, for it is precisely these passions which, in view of his main regiminal purpose, are unhealthful. The mental fatigue that he observes, already plainly displayed in too much “objectivity” (that is, in the individual’s loss of interest in himself, in loss of balance and of “egoism”), he combats by strong efforts to lead even the spiritual interests back to the ego. In Buddha’s teaching egoism is a duty. The “one thing needful,” the question “how can you be delivered from suffering,” regulates and determines the whole spiritual diet. (—Perhaps one will here recall that Athenian who also declared war upon pure “scientificality,” to wit, Socrates, who also elevated egoism to the estate of a morality). The things necessary to Buddhism are a very mild climate, customs of great gentleness and liberality, and no militarism; moreover, it must get its start among the higher and better educated classes. Cheerfulness, quiet and the absence of desire are the chief desiderata, and they are attained. Buddhism is not a religion in which perfection is merely an object of aspiration: perfection is actually normal.—

Always cover your container with a lid to preserve the scent. Best is to let the candles cure for at least 3 days and optimally 10 days. Stove in a dry place away from excessive heat and light.

When I first met you, you seemed easily categorized, Lux. Like one of my herbs. 'Nettles: a remedy for night sweats, fatigue, and releasing excess mucus.' I like things to be defined. It calms me, brings order to my life. So on your first visit, I thought, 'Lux Lysander: flighty, scared, we'll never see her again.' On your second visit, I thought, 'Sweet, a bit of a dreamer.' And now, on your third visit, it's clear I have to recalibrate once again." She nodded briskly. "Intuitive, honest, clear-thinking, and loyal." I looked at her openmouthed, letting the praise sink in. Each adjective was like a little firework burst, spreading its fingers of heat over the surface of my skin. "I'm not done," she said. "Compassionate, resourceful, intelligent." My eyes welled up. "Worthy," she finished. I swallowed the lump in my throat. "I thought I'd lost those parts of me." "Nothing is ever lost," said Martha. "Only forgotten. All that's needed is one person who remembers, one person who realizes it is still there." The door to a long-abandoned room inside me that I hadn't even known existed until this minute began to open. Sweet, fresh air poured in.

OYAKI Vegetable bun Serves 4–6 (makes about 20 buns) Preparation time: 2½ hrs Cooking time: 15 mins For the dough 300g (10½ oz) wholemeal flour 50g (1¾ oz) cake/self-raising flour 250ml (8½ fl oz) water For the filling 2kg (4 lb 6 oz) mixed shredded cabbage, finely cut daikon (white radish) and carrot 160g (5½ oz) yellow miso 40g (1½ oz) sugar 4 tbsp vegetable oil 1 tbsp basic dashi or water Vegetable and sweet miso 1 aubergine or daikon, finely sliced For the sweet miso sauce 300g (10½ oz) yellow miso 100g (3½ oz) sugar 50ml (1½ fl oz) vegetable oil 1 tbsp basic dashi or water Sweet potato with sweet red bean paste 2 sweet potatoes, peeled and thinly sliced into rounds 225g (8 oz) red bean paste, sweetened to taste salt, for seasoning 1 Working the dough correctly is key. Combine the two flours in a large bowl and then add the water slowly, mixing with chopsticks, just until combined. Cover with cling film and allow the dough to stand for 2 hours. 2 Meanwhile, prepare the filling. Steam the vegetables in a steamer until just tender but still retaining a bit of bite. Remove, allow to cool, then squeeze out excess liquid. Put the steamed vegetables in a large bowl. 3 In a bowl, combine the miso, sugar, vegetable oil and dashi. Pour the mixture into the bowl with the steamed vegetables and mix well. 4 Divide the vegetable filling into 20 portions and form into balls. Do the same with the dough. 5 To make the buns, take one ball of dough and place on a lightly floured surface. Use the palm of one hand to flatten (or use a rolling pin) into a small circle about 10cm (4 in) in diameter and about 2mm (1/12 in) thick. Try to make the centre of the dough slightly thicker than the edges. 6 Place a ball of filling in the centre. Fold over the dough and shape into a ball, pressing the edges firmly to seal. 7 Steam the oyaki in a metal steamer lined with a damp cloth for 13 minutes, until the dough looks opaque and the centre is cooked through. 8 Once steamed, serve at once. Alternatively you can fry them in a non-stick pan over medium heat for 1–2 minutes, or until each side is lightly golden. For the vegetable and sweet miso 1 Bring a saucepan of water to the boil and blanch the aubergine for a few minutes, until softened. Remove and drain. 2 To make the sweet miso sauce, combine the miso, sugar, vegetable oil, and dashi in a bowl. Spread the miso sauce between two slices of the thinly sliced vegetables like a miso sandwich. For the sweet potato with sweet red bean paste 1 Season the sweet potatoes with salt. 2 Spread red bean paste between two slices of sweet potato, like a miso sandwich.

Good. So go and make your dal, sabzi, roti fresh and use a small utensil. That way you will save your fuel and LPG cost. Okay? Also, understand the reason why you’ve got dimples (cellulite) in the wrong places. You didn’t just get fat over the last few years because of excessive calories or limited exercise. It’s about fuel efficiency. You’ve consumed too many calories and received very little nutrients in return, forcing such a deprived state in your body that the body fat is also turning toxic, and instead of evenly spreading out under your skin, it has developed stretch marks, cellulite and khaddas. It’s like using a ten-person ka capacity wala kadai and making only one person’s sabzi in it. Waste hua na? So much time and fuel to heat the kadai aur mila kya? Sabzi (and that too overcooked) only for one person. Getting it?’ ‘Kind of.’ ‘So that’s why I’m telling you to eat a wholesome meal — roti, sabzi, dal — by 6-6.30 p.m., when all you eat is junk. Every calorie you eat will be worth the nutrients.’ ‘This variety is all junk or what? Even if I make it at home?’ ‘You really need me to answer that? Yes, Hinaben, make it more than once, max twice a week, and it’s junk. Too little nutrients too many calories. One person’s sabzi in a ten-people ka kadai.’ ‘Okay, can I eat moong dhokli? I’ll eat it with sabzi separate. It’s like dal dhokli. So the roti I will mix in moong ka dal. My mother-in-law loves it and so does my son. So

These changes have not come upon our world from without. No meteorite from outer space has struck our planet; there have been no overwhelming outbreaks of volcanic violence or strange epidemic diseases; the sun has not flared up to excessive heat or suddenly shrunken to plunge us into Arctic winter. The changes have come through men themselves.

What happened was that even as throughput increased, we continued loading the plant with inventory as if we expected to keep all our workers fully activated. This increased the load dumped upon the milling machines and pushed them beyond their capacity. The first-priority, red-tagged parts were processed, but the green-tagged parts piled up. So not only did we get excess inventory at the NCX-10 and at heat-treat, but due to the volume of bottleneck parts, we clogged the flow at another work center and prevented non-bottleneck parts from reaching assembly.

Uses of Customized Blinds Custom blinds will also be used to manage the temperature in any room. As an illustration, if the room in a home is cold through the day time, the owner of the home and their family members can easily open up the blinds so that they'll let the daylight in. The daylight helps to heat up the room with out altering the temperature on the wall. Additionally, when it gets too scorching, the family can shut the blinds in order that they can cool the room down as properly. Regardless of the scenario, these blinds can be utilized for all kinds of different purposes. Window blinds right now can be found in quite a few colours, materials and magnificence. Getting a perfect window blind will rely in your style. Aside from decoration, the window shades serve many functions in properties. They prevent excess light from coming through windows, they provide us with privateness and they're also appropriate to manage temperature. In cold seasons they forestall heat from getting out of the home. Buying the perfect varieties of window blinds can change your complete looks of your own home and make it attractive. Vertical blinds are among the most unique sorts of window blinds you can get. They're good insulators and can be utilized to utterly Blinds Sutherland Shire block daylight penetration. The vertical shades are also strong sufficient to prevent any damage from strong winds. They're low-cost however trendy. Some are constructed with the ability to adjust themselves according to the time of day. Customs blinds can be used for both informal and office settings. This innovative idea means that you can use images as blind. In the case of makes use of of customized blinds, there are different options. Using your personal creativeness, customized blinds will be embellished with completely different colours, designs and patterns. If your window is of an additional strange size, there are traditional window blinds which might be customized to slot in. These are the roller blinds. Resulting from technology, they have been superior to be extra dependable and sturdy than before. They're now less more likely to breakdown. You can select from all kinds of colours and patterns. Earlier than coming to a conclusion on one of the best kinds of window blinds, it is important to do some in depth analysis. Custom blinds act as a fantastic reward in your loved ones. It's a present that can be cherished and remembered for a number of years. It is unique from normal gifts, the recipient will be glad about the trouble and thought you will have invested into it. When you parents have passion for grandchildren, think about having your children printed onto a blind and giving it to them. They may merely adore the photograph of their grandchildren, as well as having a new blind to boost the look of their residence.

Gout Every single year, thousands upon thousands of people are diagnosed with, and suffer from a condition known as gout. Gout is basically a form of severe arthritis, in various joints on the body. The ankle for instance, is especially susceptible to gout, making it a very painful condition to have to deal with. It is brought on by elevated levels of uric acid levels in the blood stream. This acid actually crystallizes, forming crystal deposits on the various joints in the body. Kind of like lime scale affects shower heads, and heating elements. There are pharmaceutical medicines and lotions etc out there, many of which are basically useless and only mildly effective at best. Many of these medicines are based on pain relief, meaning that they only mask the problems, rather than curing them. The good news is that natural remedies have been proven to be especially effective when treating gout, specifically, apple cider vinegar. A normal and perfectly healthy range of uric acid in the blood should be between 3.6 mg/dL and 8.3 mg/dL. This uric acid is perfectly normal, and all bodies produce it, the problems occur when the body can no longer remove excess levels of the acid, once it is produced. Apple cider vinegar is a proven natural remedy for a whole host of other health and beauty related conditions, and gout is no exception. With its anti-bacterial, anti-viral, and anti-fungal properties, it is being hailed by some people as a medical wonder. Apple cider vinegar helps to increase your PH levels, making your body more alkaline, this makes it especially effective at eliminating uric acid, which can lead to gout. The Malic acid contained in apple cider vinegar, helps to dissolve sodium urate crystals, the same crystals responsible for gout. To help rid you of painful gout like symptoms, how about you: Drink the water and vinegar solution at least three times daily - Simply mix three table spoons full of vinegar, with a glass of water, or even apple juice if you wish, and chug it down. Try

Endometriosis, or painful periods? (Endometriosis is when pieces of the uterine lining grow outside of the uterine cavity, such as on the ovaries or bowel, and cause painful periods.) Mood swings, PMS, depression, or just irritability? Weepiness, sometimes over the most ridiculous things? Mini breakdowns? Anxiety? Migraines or other headaches? Insomnia? Brain fog? A red flush on your face (or a diagnosis of rosacea)? Gallbladder problems (or removal)? — PART E — Poor memory (you walk into a room to do something, then wonder what it was, or draw a blank midsentence)? Emotional fragility, especially compared with how you felt ten years ago? Depression, perhaps with anxiety or lethargy (or, more commonly, dysthymia: low-grade depression that lasts more than two weeks)? Wrinkles (your favorite skin cream no longer works miracles)? Night sweats or hot flashes? Trouble sleeping, waking up in the middle of the night? A leaky or overactive bladder? Bladder infections? Droopy breasts, or breasts lessening in volume? Sun damage more obvious, even glaring, on your chest, face, and shoulders? Achy joints (you feel positively geriatric at times)? Recent injuries, particularly to wrists, shoulders, lower back, or knees? Loss of interest in exercise? Bone loss? Vaginal dryness, irritation, or loss of feeling (as if there were layers of blankets between you and the now-elusive toe-curling orgasm)? Lack of juiciness elsewhere (dry eyes, dry skin, dry clitoris)? Low libido (it’s been dwindling for a while, and now you realize it’s half or less than what it used to be)? Painful sex? — PART F — Excess hair on your face, chest, or arms? Acne? Greasy skin and/or hair? Thinning head hair (which makes you question the justice of it all if you’re also experiencing excess hair growth elsewhere)? Discoloration of your armpits (darker and thicker than your normal skin)? Skin tags, especially on your neck and upper torso? (Skin tags are small, flesh-colored growths on the skin surface, usually a few millimeters in size, and smooth. They are usually noncancerous and develop from friction, such as around bra straps. They do not change or grow over time.) Hyperglycemia or hypoglycemia and/or unstable blood sugar? Reactivity and/or irritability, or excessively aggressive or authoritarian episodes (also known as ’roid rage)? Depression? Anxiety? Menstrual cycles occurring more than every thirty-five days? Ovarian cysts? Midcycle pain? Infertility? Or subfertility? Polycystic ovary syndrome? — PART G — Hair loss, including of the outer third of your eyebrows and/or eyelashes? Dry skin? Dry, strawlike hair that tangles easily? Thin, brittle fingernails? Fluid retention or swollen ankles? An additional few pounds, or 20, that you just can’t lose? High cholesterol? Bowel movements less often than once a day, or you feel you don’t completely evacuate? Recurrent headaches? Decreased sweating? Muscle or joint aches or poor muscle tone (you became an old lady overnight)? Tingling in your hands or feet? Cold hands and feet? Cold intolerance? Heat intolerance? A sensitivity to cold (you shiver more easily than others and are always wearing layers)? Slow speech, perhaps with a hoarse or halting voice? A slow heart rate, or bradycardia (fewer than 60 beats per minute, and not because you’re an elite athlete)? Lethargy (you feel like you’re moving through molasses)? Fatigue, particularly in the morning? Slow brain, slow thoughts? Difficulty concentrating? Sluggish reflexes, diminished reaction time, even a bit of apathy? Low sex drive, and you’re not sure why? Depression or moodiness (the world is not as rosy as it used to be)? A prescription for the latest antidepressant but you’re still not feeling like yourself? Heavy periods or other menstrual problems? Infertility or miscarriage? Preterm birth? An enlarged thyroid/goiter? Difficulty swallowing? Enlarged tongue? A family history of thyroid problems?

Although they were accustomed to excesses in nature-too much heat, too much cold, too little rain, rain to flooding-they still dreaded the way a relatively trivial phenomenon could become sovereign in their lives and bend their minds to its will.

She straightened her shoulders. "Sisy, are the ducks ready?" "All plucked and cleaned." Roxannah sautéed more onions and garlic with turmeric, adding roughly chopped walnuts to the sizzling butter before transferring them into a large mortar. Halpa gently removed the pestle from her hand. "I'll do this. You see to the duck." She cut the ducks into large pieces, trying to plan her next steps as she worked. The usual recipe required the duck to cook in water. Boiling made the meat tender. But it also meant that most of its flavor leached into the sauce, leaving the flesh of the fowl tasteless and stringy. She could roast the duck. But that would leave the sauce bland. Besides, roasted meat was never as fall-off-the-bone soft as boiled. It seemed stupid to try something new tonight of all nights. God, give me wisdom! Give me counsel so I know how to proceed. She waited for a moment, head bent low, trying to discern what to do. She felt a release, a sense of rightness about going forward with her risky plan. Nodding to herself, she added a dollop more butter to the same pan where she had fried the garlic and onions, which still held their lingering aroma. Sprinkling the duck with salt, she set it carefully into the sizzling pan. Halpa held the mortar under her nose. "Is this the consistency you want?" "Perfect." She fetched the jar of pomegranate molasses she had brought from home and added a heaping tablespoon to Halpa's paste, seasoning it with salt and a dash of turmeric, cinnamon, and cardamom. In the pan, she flipped the pieces of duck. Their skin had turned the color of bright copper, gleaming with melted butter. By now, the whole kitchen staff had gathered around to watch her. Even the Immortal craned his neck for a better view. She ignored them, keeping her attention on the duck. When both sides had fried evenly, she removed some of the excess fat, remembering Amestris's crack about the king's sleepless night. Pomegranate juice and a rich, gelatinous broth made from chicken bones would enrich the duck's flavor. She hoped the fried skin would seal in enough of the juices that simmering the fowl in liquid would not rob its flavor. Finally, she spooned in the paste from Halpa's mortar. Covering the pan, she lifted it over the fire to reduce the heat. It would simmer gently and, hopefully, be ready just in time for dinner.

On his return to France, vain, quarrelsome but undoubtedly ingenious, he had found himself again in demand as a fashionable physician whose writing-paper was adorned with an imaginary coat of arms. He had composed various scientific papers, on light, heat and electricity, which he had presented to the Académie des Sciences whose members, shocked by his contradictions of Newton, refused to admit him to their number, thus increasing the sense of persecution which haunted him and drove him to excess.

blood orange crêpes with vanilla mascarpone crepes d’arancio sanguigno crêpes 1 cup all-purpose flour ¾ teaspoon sugar About 1 teaspoon kosher salt 3 large eggs ¾ cup milk 4 teaspoons unsalted butter to serve 32 sections blood oranges (about 6) 4 tablespoons Vanilla Mascarpone (Chapter 1) 1 cup Blood Orange Sauce (Chapter 1) 1 To prepare the crêpe batter, mix the flour, sugar, and salt in a large bowl. 2 In a separate bowl, whisk the eggs and milk. Pour into the bowl with the flour and whisk just until combined. Do not overmix the batter. Set aside for at least 1 hour at room temperature and up to 48 hours in the refrigerator. Let the batter return to room temperature before cooking the crêpes. 3 To prepare the crêpes, heat an 8-inch nonstick skillet or crêpe pan over medium heat and melt ½ teaspoon of butter in it. When it melts, ladle 6 tablespoons (about 2/3 cup) of the batter into the pan. Swirl and tip the pan so that the batter spreads in a thin layer over the bottom of the pan and about half an inch up the sides. If there seems to be an excess of batter, pour it back into the bowl. As it cooks, the crêpe will form bubbles and start to set around the edges. 4 Use a thin spatula to loosen the crêpe and when the bubbles pop, lift the crêpe at the edges to see if the underside is nicely browned. If so, flip the crêpe and cook for about 30 seconds longer, or just until set but before it crisps too much around the edges. Adjust the heat as necessary. 5 Remove the crêpe from the pan and set aside on a plate covered with a clean, dry kitchen towel. Repeat until you have 8 crêpes. 6 To serve, spread about 1 teaspoon of the Vanilla Mascarpone over each crêpe. Fold 2 crepes in half and then in half again to form triangles. Put them on a serving plate. Garnish each plate with 8 orange segments, 1 tablespoon of the Vanilla Mascarpone, and ¼ cup or less, depending on your taste, of the Blood Orange Sauce. Repeat for a total of 4 servings. I am intensely fond of the combination of mascarpone, vanilla, and oranges and go a little crazy when I can make this with blood oranges. Available from late December through mid-March or thereabouts, the oranges with their distinctive crimson flesh are sweeter than other oranges and taste a little bit of berries. Blood oranges are originally from Sicily; today they are easy to find in Italy and Spain and, I am happy to say, increasingly

pappardelle with meat ragù pappardelle con rag`u di carne ragù 1 ounce dried porcini mushrooms (about 1 cup) ¾ cup dry white wine 1 pound pork butt 1 pound beef chuck 3 tablespoons olive oil 1 pound ground hot Italian sausage 2 cups diced Spanish onions (about 3 onions) 3 to 4 garlic cloves, minced Kosher salt and freshly ground black pepper 2 cups drained canned plum tomatoes, crushed About 8 cups Pomodoro Sauce (Chapter 1) 1 quart veal stock or chicken stock 1 quart chicken stock 1 teaspoon finely ground fennel seeds 1 bay leaf Pinch of dried oregano ¾ cup chopped fresh basil pappardelle 1 pound dried pappardelle assembly 2 tablespoons unsalted butter 2 tablespoons olive oil Kosher salt and freshly ground black pepper ¼ cup chopped fresh basil 1 ounce Parmigiano-Reggiano cheese, shaved 1 To prepare the ragù, soak the porcini mushrooms in the white wine in a nonreactive glass or ceramic bowl for 30 minutes. Lift the mushrooms from the wine and then strain the wine through a fine-mesh sieve or chinois. Roughly chop the hydrated mushrooms. 2 Trim the excess fat from the pork and beef and cut the meat into ½-inch cubes. 3 In a large saucepan, heat the olive oil over medium heat. When the olive oil is hot, cook the sausage, breaking it into chunks as you do, for 6 to 8 minutes, or until nicely browned. Using a slotted spoon, lift the sausage from the pan and set aside. Leave the fat in the pan. Add the beef and pork to the pan and cook, turning, for about 5 minutes, or until well browned. Lift the beef and pork from the pan and add to the sausage. 4 Add the onions to the pan and cook for about 5 minutes, or until lightly browned. Add the garlic and strained wine. Bring to a boil over medium-high heat and cook for about 4 minutes, or until reduced by half. 5 Return the meat to the pan and season to taste with salt and pepper. Stir in the mushrooms, tomatoes, Pomodoro Sauce, stocks, fennel seeds, bay leaf, and oregano. Bring to a simmer over medium heat and then reduce the heat so that the mixture simmers gently, uncovered. 6 Cook at a gentle simmer, frequently skimming off any fat that rises to the top, for 3 hours, until the meat is very tender. Stir in

Who knows how mage lights are powered?” Professor Trissa asks, ignoring his question and reaching into her pack. She removes eight small wooden boards, no bigger than a plate. She puts them in the center of our little stand-off. “Well?” “Lesser magic,” Maren answers. “The ones you create yourself.” Professor Trissa nods. “What about the ones that run continuously in, say, the first-year dorms. The ones that work before you can channel?” Every rider looks at me. “They’re powered by the excess magic both we and our dragons channel,” I answer. “It comes off us naturally, like…waves of body heat, but it’s such a small amount that we don’t even notice it.” “Exactly,” the professor agrees. “And what is it that makes that kind of magic possible? Magic tied to objects instead of a wielder?” She looks us over with expectant, dark-brown eyes, then rubs the bridge of her nose. “Gods, I thought Felix was joking. Sorrengail, you’re practically covered in them.” I glance down, glimpsing the shimmer of my dragon-scale armor beneath the V-neck of my uniform top, then lock onto the daggers Xaden gave me. “Runes?” “Runes,” Professor Trissa confirms. “Runes aren’t just decorative. They’re strands of magic pulled from our power, woven into geometric patterns for specific uses, then placed into an object, either for immediate work or usage at a later date. We call the process ‘tempering.’” “That’s not possible.” Maren shakes her head. “Magic is only wielded.” “It’s still wielded.” Professor Trissa all but sighs in disappointment at our ignorance. “But just like we store food for winter, a wielder can temper a rune using as much or as little power as they choose, then place it into something.” She bends down and picks up one of the boards and waves it in our general directions. “Like wood, or metal, or whatever object the wielder chooses. That rune will activate when triggered and perform whatever action it was tempered for. Unlike alloy, which houses power, runes are tempered with power for specific actions.