Famous Liquidity Quotes

When you become a famous director someday, will you make sure the coffee cups actually have liquid in them when actors hold them in scenes?

Ludwig Feuerbach says a wonderful thing about baptism. I have it marked. He says, ‘Water is the purest, clearest of liquids; in virtue of this, its natural character, it is the image of the spotless nature of the Divine Spirit. In short, water has a significance in itself, as water; it is on account of its natural quality that it is consecrated and selected as the vehicle of the Holy Spirit. So far there lies at the foundation of Baptism a beautiful, profound natural significance.’ Feuerbach is a famous atheist, but he is about as good on the joyful aspects of religion as anybody, and he loves the world.

NASA didn't invent Tang, but their Gemini and Apollo astronauts made it famous. (Kraft Foods invented it, in 1957.) NASA still uses Tang, despite periodic bouts of bad publicity. In 2006, terrorists mixed Tang into a homemade liquid explosive intended for use on a transatlantic flight. In the 1970's, Tang was mixed with methadone to discourage rehabbing heroin addicts from injecting it to get high. They did anyway. Consumed intravenously, Tang causes joint pain and jaundice, though fewer cavities.

Despite the complexity and variety of the universe, it turns out that to make one you need just three ingredients. Let’s imagine that we could list them in some kind of cosmic cookbook. So what are the three ingredients we need to cook up a universe? The first is matter—stuff that has mass. Matter is all around us, in the ground beneath our feet and out in space. Dust, rock, ice, liquids. Vast clouds of gas, massive spirals of stars, each containing billions of suns, stretching away for incredible distances. The second thing you need is energy. Even if you’ve never thought about it, we all know what energy is. Something we encounter every day. Look up at the Sun and you can feel it on your face: energy produced by a star ninety-three million miles away. Energy permeates the universe, driving the processes that keep it a dynamic, endlessly changing place. So we have matter and we have energy. The third thing we need to build a universe is space. Lots of space. You can call the universe many things—awesome, beautiful, violent—but one thing you can’t call it is cramped. Wherever we look we see space, more space and even more space. Stretching in all directions. It’s enough to make your head spin. So where could all this matter, energy and space come from? We had no idea until the twentieth century. The answer came from the insights of one man, probably the most remarkable scientist who has ever lived. His name was Albert Einstein. Sadly I never got to meet him, since I was only thirteen when he died. Einstein realised something quite extraordinary: that two of the main ingredients needed to make a universe—mass and energy—are basically the same thing, two sides of the same coin if you like. His famous equation E = mc2 simply means that mass can be thought of as a kind of energy, and vice versa. So instead of three ingredients, we can now say that the universe has just two: energy and space. So where did all this energy and space come from? The answer was found after decades of work by scientists: space and energy were spontaneously invented in an event we now call the Big Bang.

All Night, All Night Rode in the train all night, in the sick light. A bird Flew parallel with a singular will. In daydream's moods and attitudes The other passengers slumped, dozed, slept, read, Waiting, and waiting for place to be displaced On the exact track of safety or the rack of accident. Looked out at the night, unable to distinguish Lights in the towns of passage from the yellow lights Numb on the ceiling. And the bird flew parallel and still As the train shot forth the straight line of its whistle, Forward on the taut tracks, piercing empty, familiar -- The bored center of this vision and condition looked and looked Down through the slick pages of the magazine (seeking The seen and the unseen) and his gaze fell down the well Of the great darkness under the slick glitter, And he was only one among eight million riders and readers. And all the while under his empty smile the shaking drum Of the long determined passage passed through him By his body mimicked and echoed. And then the train Like a suddenly storming rain, began to rush and thresh-- The silent or passive night, pressing and impressing The patients' foreheads with a tightening-like image Of the rushing engine proceeded by a shaft of light Piercing the dark, changing and transforming the silence Into a violence of foam, sound, smoke and succession. A bored child went to get a cup of water, And crushed the cup because the water too was Boring and merely boredom's struggle. The child, returning, looked over the shoulder Of a man reading until he annoyed the shoulder. A fat woman yawned and felt the liquid drops Drip down the fleece of many dinners. And the bird flew parallel and parallel flew The black pencil lines of telephone posts, crucified, At regular intervals, post after post Of thrice crossed, blue-belled, anonymous trees. And then the bird cried as if to all of us: 0 your life, your lonely life What have you ever done with it, And done with the great gift of consciousness? What will you ever do with your life before death's knife Provides the answer ultimate and appropriate? As I for my part felt in my heart as one who falls, Falls in a parachute, falls endlessly, and feel the vast Draft of the abyss sucking him down and down, An endlessly helplessly falling and appalled clown: This is the way that night passes by, this Is the overnight endless trip to the famous unfathomable abyss.

JOIN ILLUMINATI ORDER” CALL +41 76 791 8253 FOR RICH, WEALTH, FAME, LOVE & LUCK. Welcome to the great temple of Illuminati worldwide. Are you a Pastor, Politician, Business man or woman, Musician or an Artist, do you want to be famous or you want to become rich or powerful you can achieve your dreams by being a member of the Illuminati with this all your dreams and heart desire can be fully accomplish People say that the Illuminati are exceptionally wealthy. Is that true? It's true that all twelve members of the Ruling Council are wealthy, but money, for us, simply funds our mission, nothing else. We are not worshippers of Mammon, as our accusers would have you believe. You were born free and die free but will you live free? As long as habit and routine dictate the pattern of living, new dimensions of the soul will not emerge. "Wealth" of the Illuminati is in the form of priceless treasures, not "liquid" money. Some members of the Illuminati have acquired considerable wealth; if you want to join Illuminati contact the priest. To join everyone can join but are you going to keep the secret? BRIEFLY this is a spiritual worshiping whereby it helps you to be successfully in whatever you're doing in life. All men and women are welcome to join this Temple of Only Success, Respect and Super-Rich Model's DJ and rappers welcome Politicians come and wetness Bring your lovers name only and see the changes Business men and women Students come and clean your future GET OUT OF POVERTY Get off the poverty road and onto the path of prosperity now. If money has been tight and things haven't been going very well financially, Our Illuminati society will empower you to change your life and live your life to the fullest. K¬indly conta¬ct us on +41767918253 or email: info786@pm.me Contact Person Agent Adam Address: Kronenstrasse 25 9230 Flawil Switzerland

There are two famous quips of Stalin which are both grounded in this logic. When Stalin answered the question "Which deviation is worse, the Rightist or the Leftist one?" by "They are both worse!", the underlying premise is that the Leftist deviation is REALLY ("objectively," as Stalinists liked to put it) not leftist at all, but a concealed Rightist one! When Stalin wrote, in a report on a party congress, that the delegates, with the majority of votes, unanimously approved the CC resolution, the underlying premise is, again, that there was really no minority within the party: those who voted against thereby excluded themselves from the party... In all these cases, the genus repeatedly overlaps (fully coincides) with one of its species. This is also what allows Stalin to read history retroactively, so that things "become clear" retroactively: it was not that Trotsky was first fighting for the revolution with Lenin and Stalin and then, at a certain stage, opted for a different strategy than the one advocated by Stalin; this last opposition (Trotsky/Stalin) "makes it clear" how, "objectively," Trotsky was against revolution all the time back. We find the same procedure in the classificatory impasse the Stalinist ideologists and political activists faced in their struggle for collectivization in the years 1928-1933. In their attempt to account for their effort to crush the peasants' resistance in "scientific" Marxist terms, they divided peasants into three categories (classes): the poor peasants (no land or minimal land, working for others), natural allies of the workers; the autonomous middle peasants, oscillating between the exploited and exploiters; the rich peasants, "kulaks" (employing other workers, lending them money or seeds, etc.), the exploiting "class enemy" which, as such, has to be "liquidated." However, in practice, this classification became more and more blurred and inoperative: in the generalized poverty, clear criteria no longer applied, and other two categories often joined kulaks in their resistance to forced collectivization. An additional category was thus introduced, that of a subkulak, a peasant who, although, with regard to his economic situation, was to poor to be considered a kulak proper, nonetheless shared the kulak "counter-revolutionary" attitude.

There’s a tap on my shoulder. I turn around and get lost in a sea of blue. A Jersey-accented voice says, “It’s about time, kid,” and Frank Sinatra rattles the ice in his glass of Jack Daniel’s. Looking at the swirling deep-brown liquid, he whispers, “Ain’t it beautiful?” This is my introduction to the Chairman of the Board. We spend the next half hour talking Jersey, Hoboken, swimming in the Hudson River and the Shore. We then sit down for dinner at a table with Robert De Niro, Angie Dickinson and Frank and his wife, Barbara. This is all occurring at the Hollywood “Guinea Party” Patti and I have been invited to, courtesy of Tita Cahn. Patti had met Tita a few weeks previous at the nail parlor. She’s the wife of Sammy Cahn, famous for such songs as “All The Way,” “Teach Me Tonight” and “Only the Lonely.” She called one afternoon and told us she was hosting a private event. She said it would be very quiet and couldn’t tell us who would be there, but assured us we’d be very comfortable. So off into the LA night we went. During the evening, we befriend the Sinatras and are quietly invited into the circle of the last of the old Hollywood stars. Over the next several years we attend a few very private events where Frank and the remaining clan hold forth. The only other musician in the room is often Quincy Jones, and besides Patti and I there is rarely a rocker in sight. The Sinatras are gracious hosts and our acquaintance culminates in our being invited to Frank’s eightieth birthday party dinner. It’s a sedate event at the Sinatras’ Los Angeles home. Sometime after dinner, we find ourselves around the living room piano with Steve and Eydie Gorme and Bob Dylan. Steve is playing the piano and up close he and Eydie can really sing the great standards. Patti has been thoroughly schooled in jazz by Jerry Coker, one of the great jazz educators at the Frost School of Music at the University of Miami. She was there at the same time as Bruce Hornsby, Jaco Pastorius and Pat Metheny, and she learned her stuff. At Frank’s, as the music drifts on, she slips gently in on “My One and Only Love.” Patti is a secret weapon. She can sing torch like a cross between Peggy Lee and Julie London (I’m not kidding). Eydie Gorme hears Patti, stops the music and says, “Frank, come over here. We’ve got a singer!” Frank moves to the piano and I then get to watch my wife beautifully serenade Frank Sinatra and Bob Dylan, to be met by a torrent of applause when she’s finished. The next day we play Frank’s eightieth birthday celebration for ABC TV and I get to escort him to the stage along with Tony Bennett. It’s a beautiful evening and a fitting celebration for the greatest pop singer of all time. Two years later Frank passed away and we were generously invited to his funeral. A

The most famous child survivor of the Holocaust in the 1950s was not Anne Frank—after all, she didn’t survive—but a young woman named Hannah Bloch Kohner. NBC television’s This Is Your Life was one of television’s first reality shows, in which host Ralph Edwards surprised a guest, often a celebrity, by reuniting him or her with friends and family members the guest hadn’t heard from in years. The program didn’t shy away from either political controversy or questionable sentimentality, as when guest Reverend Kiyoshi Tanimoto, who had survived the atomic bombing of Hirsohima in 1945, was introduced to the copilot of the Enola Gay. On May 27, 1953, This Is Your Life ambushed a beautiful young woman in the audience, escorted her to the stage, and proceeded, in a matter of minutes, to package, sanitize, and trivialize the Holocaust for a national television audience. Hannah Bloch Kohner’s claim to fame was that she had survived Auschwitz before emigrating, marrying, and settling in Los Angeles. She was the first Holocaust survivor to appear on a national television entertainment program. “Looking at you, it’s hard to believe that during seven short years of a still short life, you lived a lifetime of fear, terror, and tragedy,” host Edwards said to Kohner in his singsong baritone. “You look like a young American girl just out of college, not at all like a survivor of Hitler’s cruel purge of German Jews.” He then reunited a stunned Kohner with Eva, a girl with whom she’d spent eight months in Auschwitz, intoning, “You were each given a cake of soap and a towel, weren’t you, Hannah? You were sent to the so-called showers, and even this was a doubtful procedure, because some of the showers had regular water and some had liquid gas, and you never knew which one you were being sent to. You and Eva were fortunate. Others were not so fortunate, including your father and mother, your husband Carl Benjamin. They all lost their lives in Auschwitz.” It was an extraordinary lapse of sympathy, good taste, and historical accuracy—history that, if not common knowledge, had at least been documented on film. It would be hard to explain how Kohner ever made it on This Is Your Life to be the Holocaust’s beautiful poster girl if you didn’t happen to know that her husband—a childhood sweetheart who had emigrated to the United States in 1938—was host Ralph Edwards’s agent. Hannah Bloch’s appearance was a small, if crass, oasis of public recognition for Holocaust survivors—and child survivors especially—in a vast desert of indifference. It would be decades before the media showed them this much interest again.

The book that most interested the boy told the stories of the famous alchemists. They were men who had dedicated their entire lives to the purification of metals in their laboratories; they believed that, if a metal were heated for many years, it would free itself of all its individual properties, and what was left would be the Soul of the World. This Soul of the World allowed them to understand anything on the face of the earth, because it was the language with which all things communicated. They called that discovery the Master Work—it was part liquid and part solid. “Can’t you just observe men and omens in order to understand the language?” the boy asked. “You have a mania for simplifying everything,” answered the Englishman, irritated. “Alchemy is a serious discipline. Every step has to be followed exactly as it was followed by the masters.” The boy learned that the liquid part of the Master Work was called the Elixir of Life, and that it cured all illnesses; it also kept the alchemist from growing old. And the solid part was called the Philosopher’s Stone. “It’s not easy to find the Philosopher’s Stone,” said the Englishman. “The alchemists spent years in their laboratories, observing the fire that purified the metals. They spent so much time close to the fire that gradually they gave up the vanities of the world. They discovered that the purification of the metals had led to a purification of themselves.

Dr. Fuhrman’s Famous Anticancer Soup Serves: 10 1 cup dried split peas ½ cup dried adzuki or cannellini beans 4 cups water 6 to 10 medium zucchini 5 pounds large organic carrots, juiced (6 cups juice; see Note) 2 bunches celery, juiced (2 cups juice; see Note) 2 tablespoons VegiZest* or other no-salt seasoning blend, adjusted to taste 1 teaspoon Mrs. Dash no-salt seasoning 4 medium onions, chopped 3 leek stalks, cut lengthwise and cleaned carefully, then coarsely chopped 2 bunches kale, collard greens, or other greens, tough stems and center ribs removed and leaves chopped 1 cup raw cashews 2½ cups chopped fresh mushrooms (shiitake, cremini, and/or white) Place the peas and beans and water in a very large pot over low heat. Bring to a boil, and reduce heat. Add the zucchini whole to the pot. Add the carrot juice, celery juice, VegiZest, and Mrs. Dash. Put the onions, leeks, and kale in a blender and blend with a little bit of the soup liquid. Pour this mixture into the soup pot. After at least 10 minutes, remove the softened zucchini with tongs and blend them in the blender with the cashews until creamy. Pour this mixture back into the soup pot. Add the mushrooms and continue to simmer until the beans are soft, about 2 hours total cooking time. Note: Freshly juiced organic carrots and celery will maximize the flavor of this soup. PER SERVING: CALORIES 296; PROTEIN 14g; CARBOHYDRATE 49g; TOTAL FAT 7.5g; SATURATED FAT 1.4g; SODIUM 172mg; FIBER 10.2g; BETA-CAROTENE 16,410mcg; VITAMIN C 90mg; CALCIUM 178mg; IRON 4.8mg; FOLATE 203mcg; MAGNESIUM 151mg; ZINC 3mg; SELENIUM 10.1mcg

You quickly simmer the hamaguri clams in sake, mirin, and soy sauce, then serve them on the rice. At Fusa Sushi, the resulting leftover liquid was boiled down and used as a glaze for the conger eel and hamaguri clam sushi. But because Kazusa-meshi was so popular, there was still plenty of the stuff left over. Rather than waste it, the owner started taking it over to his brother next door--- who put it in his ten-don sauce. The owner of Fusa Sushi kindly told me the recipe." "So that sauce I just ate was flavored with... hamaguri clams?" asked Keiko, gazing steadily at the photo. "That's right. Now, the soup at Tenfusa was hamaguri broth. I made the fish ball the way he told me too, using a mix of hamaguri and white-fleshed fish. That's right--- the first time you visited, I happened to be serving a sake-simmered hamaguri stock for the soup. Of course, in that soup, the fish balls were made from sardines--- which your hometown of Ishinomaki is famous for. That, combined with the clam-flavored broth, explains why you found the flavor so nostalgic. You've quite the discerning palate, clearly!

Nearly all the characteristics that became famous hallmarks of Berkshire Hathaway—the 19th-century industrial beginnings, the irreversible secular decline of the original business, the initial cheap valuation, the fight for full control, the partial liquidation of inventory to raise cash, the reallocation of capital towards new and better businesses, the clever management compensation, the behind-the-scenes tax minimization strategies, the reliance on personal friendships to source deals, and the fundamental integrity and trustworthiness of company leadership as the foundation of a sprawling conglomerate—

4/20, CANNABIS DAY, APRIL 20 420 FARMERS’ MARKET RISOTTO Recipe from Chef Herb Celebrate the bounty of a new growing season with a dish that’s perfectly in season on April 20. Better known as 4/20, the once unremarkable date has slowly evolved into a new high holiday, set aside by stoners of all stripes to celebrate the herb among like-minded friends. The celebration’s origins are humble in nature: It was simply the time of day when four friends (dubbed “The Waldos”) met to share a joint each day in San Rafael, California. Little did they know that they were beginning a new ceremony that would unite potheads worldwide! Every day at 4:20 p.m., you can light up a joint in solidarity with other pot-lovers in your time zone. It’s a tradition that has caught on, and today, there are huge 4/20 parties and festivals in many cities, including famous gatherings of students in Boulder and Santa Cruz. An Italian rice stew, risotto is dense, rich, and intensely satisfying—perfect cannabis comfort cuisine. This risotto uses the freshest spring ingredients for a variation in texture and bright colors that stimulate the senses. Visit your local farmers’ market around April 20, when the bounty of tender new vegetables is beginning to be harvested after the long, dreary winter. As for tracking down the secret ingredient, you’ll have to find another kind of farmer entirely. STONES 4 4 tablespoons THC olive oil (see recipe) 1 medium leek, white part only, cleaned and finely chopped ½ cup sliced mushrooms 1 small carrot, grated ½ cup sugar snap peas, ends trimmed ½ cup asparagus spears, woody ends removed, cut into 1-inch-long pieces Freshly ground pepper 3½ cups low-sodium chicken broth ¼ cup California dry white wine Olive oil cooking spray 1 cup arborio rice 1 tablespoon minced fresh flat-leaf parsley ¼ cup freshly grated Parmesan cheese Salt 1. In a nonstick skillet, heat 2 tablespoons of the THC olive oil over medium-low heat. Add leek and sauté until wilted, about 5 minutes. Stir in mushrooms and continue to cook, stirring, for 2 minutes. Add carrot, sugar snap peas, and asparagus. Continue to cook, stirring, for another minute. Remove from heat, season with pepper, and set aside. 2. In a medium saucepan over high heat, bring broth and wine to a boil. Reduce heat and keep broth mixture at a slow simmer. 3. In a large pot that has been lightly coated with cooking spray, heat the remaining 2 tablespoons THC olive oil over medium heat. Add rice and stir well until all the grains of rice are coated. Pour in ½ cup of the hot broth and stir, using a wooden spoon, until all liquid is absorbed. Continue adding the broth ½ cup at a time, making sure the rice has absorbed the broth before adding more, reserving ¼ cup of broth for the vegetables. 4. Combine ¼ cup of the broth with the reserved vegetables. Once all broth has been added to the risotto and absorbed, add the vegetable mixture and continue to cook over low heat for 2 minutes. Rice should have a very creamy consistency. Remove from heat and stir in parsley, Parmesan, and salt to taste. Stir well to combine.

DR. FUHRMAN’S FAMOUS ANTI-CANCER SOUP SERVES 10 ½ cup dried split peas ½ cup dried beans (can use any variety) 4 cups water 4 medium onions chopped 6–8 medium zucchini, cut into 1-inch pieces 3 leek stalks, coarsely chopped 2 bunches kale, collard greens, or other greens, tough stems and center ribs removed and leaves chopped 5 pounds carrots, juiced (5–6 cups juice; see note) 2 bunches celery, juiced (2 cups juice; see note) 2 tablespoons Dr. Fuhrman’s VegiZest or Mrs. Dash 1 cup raw cashews 8 ounces fresh mushrooms (shiitake, cremini, and/or oyster), chopped Place the split peas, beans, and water in a very large pot over low heat. Bring to a boil and simmer for 30 minutes. Add the onions, zucchini, leeks, and kale to the pot. Add the carrot juice, celery juice, and VegiZest. Simmer until the onions, zucchini, and leeks are soft, about 40 minutes. Remove 2 cups of the soup liquid, being careful to leave the beans and at least half of the kale in the pot. Using a high-powered blender or food processor, blend the soup liquid with the cashews. Return the creamy mixture to the pot. Add the mushrooms and simmer for 30 minutes, or until the beans are soft. Note: Freshly juiced organic carrots and celery will maximize the flavor of this soup.

No one knows for sure who first invented glass. The earliest and most famous origin story comes from Pliny the Elder, the Roman soldier-intellectual who died in the eruption of Vesuvius in ad 79. The tale goes that many centuries earlier, Phoenician sailors had landed on a beach in what is now Israel. The Phoenicians, the great traders of the ancient era, were importing blocks of natron, an early form of soap rich in sodium (natron is why sodium’s chemical symbol is Na). Before turning in for the night, the Phoenicians lit a fire on the beach, and in the absence of anywhere else to rest their pots, they perched them on some of the natron blocks. As they lit their fire and heated the blocks of natron, something extraordinary happened. Pliny writes: “Upon its being subjected to the action of the fire, in combination with the sand of the seashore, they beheld transparent streams flowing forth of a liquid hitherto unknown: this, it is said, was the origin of glass.”[5

A picture appeared in her mind: fountains throughout the city flowing with the crystal clean water Aebbenary was famous for transforming in a blink. The water flow slowed as the liquid turned opaque, then pearlescent, then silver. The aroma of fresh, sweet wine blossomed in Marzanna’s nose as she returned to the present moment.

Although complete removal is not possible, neutralization (abhibhava) is possible. Just as watery liquidity can be neutralized by mixing [water] with earth, or fiery heat by means of mani, mantra, and so on, just so all the fluctations (vritti) of the mind can be neutralized by means of the practice of Yoga. In describing the condition of the jīvan-mukta, the embodied liberated being, Vidyāranya quotes profusely from the Yoga-Vāsishtha. This extensive Kashmiri work, which is presented as a dialogue between the Sage Vasishtha and Prince Rāma, states (5.90–98): He is a jīvan-mukta for whom, even though he is busy with ordinary life, all this ceases to exist and [only] the space [of ultimate Consciousness] remains. He is a true jivan-mukta whose face neither flushes nor pales in pleasure or pain and who subsists on whatever comes his way. He is a true jivan-mukta who is awake when sleeping, who knows no waking, and whose knowledge is entirely free from any vāsanā. He is a true jīvan-mukta who, though responsive to feelings such as attachment, hatred, fear, and other feelings, stands wholly pure within, like space. He is a true jīvan-mukta whose real nature is not influenced by egotism and whose mind is not subjected to attachment, whether he remains active or is inactive. He is a true jīvan-mukta whom the world does not fear and who does not fear the world, and who is free from joy, jealousy, and fear. He is a true jīvan-mukta who is at peace with the ways of the world; who, though full of all learning and arts, is yet without any; and who, though endowed with mind, is without it. He is a true jīvan-mukta who, though deeply immersed in all things, keeps his head cool, just as anyone would, when engaged in attending to other’s affairs; and whose Self is whole. After leaving the condition of living liberation, he enters into liberation after death, on the disintegration of the body by lapse of tenure, even as the wind comes to a standstill. Depending on their operative karma—the so-called prārabdha-karman—the sages look and behave differently. Some, like the famous King Janaka, are very active; others prefer silence and the solitude of forests or mountains. Some let the body drop as it will; others undertake the gargantuan discipline of transmuting the body into light, as is the objective in some Tantric teachings. These external distinctions tell us nothing about the spiritual realization of those sages. All of them, however, can be expected to emanate a palpable peace that, in the words of Saint Paul, “passeth all understanding.

Almost every child will complain about their parents sometimes. It is natural, because when people stay together for a long time, they will start to have argument. But ignore about the unhappy time, our parents love us all the time. No matter what happen to us, they will stand by our sides. We should be grateful to them and try to understand them. 카톡►ppt33◄ 〓 라인►pxp32◄ 홈피는 친추로 연락주세요 팔팔정판매,팔팔정팝니다,팔팔정구입방법,팔팔정구매방법,팔팔정판매사이트,팔팔정약효, 비아그라복용법,시알리스복용법,레비트라복용법 The fire of the liquid, which makes you, when you wake up, when you wake up, when you're stoned, when you're stoned, when you turn heaven and earth upside down, when you turn black and white, when the world turns right and wrong, when it turns human history upside down, when it turns four arts of the Chinese scholar, when it turns red and white, when it turns black and white, when it turns black and white, when it turns black and white, when it turns black and white, when it turns black and white, when it turns black and white, when it turns black and white, when it turns black and white, when it turns black and white, when it turns black and white and white, when it turns black and white and white, when it turns Crazy poem immortal, Make Public Cao Cao, write hongmen banquet, Wet Qingming Apricot rain, thin Begonia Li Qingzhao, Jingyanggang, help Wu Song three Fists Kill Tigers, Xunyang Tower, Vertical Song Jiang Poem Rebellion, you Ah, you, how many Heroes Jin Yong's Linghu Chong put down how many village men singing and dancing with you, beauty with you, urge poetry, Zhuang Literati Bold, some people borrow you crazy, some people borrow you to seize power, sometimes you are just a prop, to set off the atmosphere at the negotiating table, sometimes you are more like a hidden weapon, knocking out the opponents who drink too much. You, you, have entered both the luxurious houses of Zhu men and the humble cottages, both overflowing the golden bottles of the Royal Family and filling the coarse bowls of the peasant family. You are needed for sorrow, and you are needed for joy, on your wedding night, when you meet a friend from another country, when your name is inscribed on the gold list, the migrating and exiled prisoners, the down-and-out Literati, the high-flying officials of the imperial court, are all your confidants, your companions, and even the condemned prisoners who are about to go on their way, they all want you to say goodbye to them because of you, how many great events have been delayed, because of you, how many unjust cases have been made, because of you, how many anecdotes have been kept alive, because of you, how many famous works have been produced, but also because of you, how many people's liver cancer has been created, and the soul has gone to heaven, it is true, there are successes and failures as well as you, life also has you, death also has you, you drown sorrow more sorrow, poor also has you, rich also has you, thousands of families also can not leave you.

Ramequins au Fromage (SWISS CHEESE FONDUE) YIELD: 4 SERVINGS THIS IS an interpretation of the famous Swiss cheese fondue (French for “melted”) as we made it in the Lyon–Bourg-en-Bresse area. Traditional Swiss fondue is a combination of melted Gruyère and Emmenthaler cheeses, white wine, and nutmeg, boiled together and lightly thickened with cornstarch, then finished with kirschwasser. My version uses a lot of garlic, no thickening agent, and no kirsch. The cheese tends to thicken in the bottom of the pot (an enameled cast-iron pot is best), and the flavored white wine comes to the top. As diners drag their bread cubes gently through the fondue, the liquid on the surface and the thicker mixture underneath combine. Only crusty, country-type French bread should be used. If it falls off your fork into the cheese, custom requires that you buy a round of drinks for everyone at the table. Fondue is usually made in the kitchen at the last moment, then brought to the dining room and kept hot over a Sterno or gas burner set in the center of the table. My father always warned against drinking cold white wine with the fondue, claiming it would cause the stomach to swell, but I have drunk my wine throughout without any ill effects. Fondue is a meal in itself at our house and is usually followed by a salad and fruit for dessert.

Onion Soup Gratinée YIELD: 4 SERVINGS ONE OF MY greatest treats when working in Paris was to go with my fellow chefs and commis to les Halles, the big market of Paris that spreads through many streets of the Châtelet neighborhood. The excitement in the streets and cafés started a little before 3:00 A.M. and ended around 7:00 or 8:00 A.M. Our nocturnal forays would, more often than not, finish at Le Pied de Cochon (The Pig’s Foot), the quintessential night brasserie of les Halles. There, large, vociferous butchers in bloody aprons would rub shoulders with tuxedoed and elegantly evening-gowned Parisians stopping by for late-night Champagne and a meal after the opera or the theater. The restaurant was famous for its onion-cheese gratinée; it was one of the best in Paris, and hundreds of bowls of it were served every night. For this recipe, you will need four onion soup bowls, each with a capacity of about 12 ounces and, preferably, with a lip or rim around the edge that the cheese topping will stick to as it melts to form a beautiful crust on top of the soup. 2 tablespoons unsalted butter 3 onions (about 12 ounces), cut into thin slices About 7 cups good-quality chicken stock, or a mixture of chicken and beef stock About ½ teaspoon salt, more or less, depending on the saltiness of the stock ½ teaspoon freshly ground black pepper 16 slices of baguette, each cut about ⅜ inch thick About 3 cups grated Swiss cheese, preferably Gruyère, Comté, or Emmenthaler (about 10 ounces) Melt the butter in a saucepan, and sauté the sliced onions in the butter over medium to high heat for about 8 minutes, or until lightly browned. Add the stock, salt, and pepper, and boil gently for 15 minutes. Meanwhile, preheat the oven to 400 degrees. Arrange the bread slices in a single layer on a tray, and bake them for 8 to 10 minutes, or until they are nicely browned. Divide the toast among the bowls, and sprinkle ¼ cup of cheese into each bowl. When the stock and onions have cooked for 15 minutes, pour the soup into the bowls, filling each to the top. Sprinkle on the remainder of the cheese, dividing it among the bowls and taking care not to push it down into the liquid. Press the cheese around the rim or lip of the bowls, so it adheres there as it cooks and the crust does not fall into the liquid. Arrange the soup bowls on a baking sheet, and bake for 35 to 45 minutes, or until a glorious brown, rich crust has developed on top. Serve hot right out of the oven.

With such an illustrious reputation, it would be easy to assume Einstein rarely made mistakes—but that is not the case. To begin with, his development was described as “slow,” and he was considered to be a below-average student.16 It was apparent from an early age that his way of thinking and learning was different from the rest of the students in his class. He liked working out the more complicated problems in math, for example, but wasn’t very good at the “easy” problems.17 Later on in his career, Einstein made simple mathematical mistakes that appeared in some of his most important work. His numerous mistakes include seven major gaffes on each version of his theory of relativity, mistakes in clock synchronization related to his experiments, and many mistakes in the math and physics calculations used to determine the viscosity of liquids.18 Was Einstein considered a failure because of his mistakes? Hardly. Most importantly he didn’t let his mistakes stop him. He kept experimenting and making contributions to his field. He is famously quoted as having said, “A person who never made a mistake never tried anything new.” What’s more, no one remembers him for his mistakes—we only remember him for his contributions.

His most famous lines became popular expressions in Mexico. He would say, “Usted no se despreocupe”—“Don’t un-worry yourself.” And my favorite: “Ni modo chato!”—“No worries, dude!

The gathering of physical energy and its sudden release in the dance jump reminded her of the manner in which ideas burst into consciousness. She herself experienced this kind of mental jump many times, most famously when the string of letters water, spelled into her hand by her teacher, mysteriously and suddenly revealed itself as the name for the cold liquid spilling from the pump. Moreover, she realized that many of the ideas that burst upon her consciousness were not actual sensations but memories or imagined perceptions of body movement and feeling.