Friend Poaching Quotes

As observers of totalitarianism such as Victor Klemperer noticed, truth dies in four modes, all of which we have just witnessed. The first mode is the open hostility to verifiable reality, which takes the form of presenting inventions and lies as if they were facts. The president does this at a high rate and at a fast pace. One attempt during the 2016 campaign to track his utterances found that 78 percent of his factual claims were false. This proportion is so high that it makes the correct assertions seem like unintended oversights on the path toward total fiction. Demeaning the world as it is begins the creation of a fictional counterworld. The second mode is shamanistic incantation. As Klemperer noted, the fascist style depends upon “endless repetition,” designed to make the fictional plausible and the criminal desirable. The systematic use of nicknames such as “Lyin’ Ted” and “Crooked Hillary” displaced certain character traits that might more appropriately have been affixed to the president himself. Yet through blunt repetition over Twitter, our president managed the transformation of individuals into stereotypes that people then spoke aloud. At rallies, the repeated chants of “Build that wall” and “Lock her up” did not describe anything that the president had specific plans to do, but their very grandiosity established a connection between him and his audience. The next mode is magical thinking, or the open embrace of contradiction. The president’s campaign involved the promises of cutting taxes for everyone, eliminating the national debt, and increasing spending on both social policy and national defense. These promises mutually contradict. It is as if a farmer said he were taking an egg from the henhouse, boiling it whole and serving it to his wife, and also poaching it and serving it to his children, and then returning it to the hen unbroken, and then watching as the chick hatches. Accepting untruth of this radical kind requires a blatant abandonment of reason. Klemperer’s descriptions of losing friends in Germany in 1933 over the issue of magical thinking ring eerily true today. One of his former students implored him to “abandon yourself to your feelings, and you must always focus on the Führer’s greatness, rather than on the discomfort you are feeling at present.” Twelve years later, after all the atrocities, and at the end of a war that Germany had clearly lost, an amputated soldier told Klemperer that Hitler “has never lied yet. I believe in Hitler.” The final mode is misplaced faith. It involves the sort of self-deifying claims the president made when he said that “I alone can solve it” or “I am your voice.” When faith descends from heaven to earth in this way, no room remains for the small truths of our individual discernment and experience. What terrified Klemperer was the way that this transition seemed permanent. Once truth had become oracular rather than factual, evidence was irrelevant. At the end of the war a worker told Klemperer that “understanding is useless, you have to have faith. I believe in the Führer.

Teddy is ten years younger than I am,” Kristi replied coldly. “I’m not friends with any twelve-year-olds. But if you’re asking do I like the kid? Then yes, I do.

007: What are the CIA going to say about all this? After all, it's bare-faced poaching. Tanner: They don't own Japan. Anyway, they're not here to know. That's up to this fellow Tanaka. He'll have to fix the machinery for getting it into the Australian Embassy. That's his worry. But the whole thing's on pretty thin ice. The main problem is to make sure he doesn't go straight along to the CIA and tell 'em of your approach. If you get blown, we'll just have to get the Australians to hold the baby. They've don it before when we've been bowled out edging our way into the pacific. We're good friends with their service. First-rate bunch of chaps. And, anyway, the CIA's hands aren't as clean as all that. We've got a whole file of cases where they've crossed wires with us round the world. Often dangerously. We can throw that book at McCone if this business blows up in our faces. But part of your job is to see that it doesn't. 007: Seems to me I'm getting all balled up in high politics. Not my line of country at all.

Chicken Salad à la Danny Kaye YIELD: 4 SERVINGS TO MOST AMERICANS, Danny Kaye is remembered as a splendid comedian and actor. I think of him as a friend and one of the finest cooks I have ever known. In every way, Danny was equal to or better than any trained chef. His technique was flawless. The speed at which he worked was on par with what you’d find in a Parisian brigade de cuisine. Danny taught me a great deal, mostly about Chinese cuisine, his specialty. Whenever I traveled to Los Angeles, Danny picked me up at the airport and took me to his house, where we cooked Chinese or French food. His poached chicken was the best I have ever had. His method was to put the chicken in a small stockpot, cover it with tepid water seasoned with salt, peppercorns, and vegetables, and cook it at a gentle boil for only 10 minutes, then set it aside off the heat for 45 minutes. As an added touch, he always stuck a handful of knives, forks, and spoons into the cavity of the chicken, to keep it submerged. The result is so moist, tender, and flavorful that I have used the recipe—minus the flatware—ever since. CHICKEN 1 chicken, about 3½ pounds ½ cup sliced carrot 1 cup sliced onion 1 small leek, washed and left whole 1 rib celery, washed and left whole 1 teaspoon salt ¼ teaspoon black peppercorns 2 sprigs thyme 2 bay leaves About 7 cups tepid water, or more if needed DRESSING 2 tablespoons Dijon-style mustard 1 tablespoon white wine vinegar 1 teaspoon finely chopped garlic ¼ teaspoon salt ¼ teaspoon freshly ground black pepper ½ teaspoon Tabasco hot pepper sauce 5 tablespoons extra-virgin olive oil

Chicken Salad à la Danny Kaye YIELD: 4 SERVINGS TO MOST AMERICANS, Danny Kaye is remembered as a splendid comedian and actor. I think of him as a friend and one of the finest cooks I have ever known. In every way, Danny was equal to or better than any trained chef. His technique was flawless. The speed at which he worked was on par with what you’d find in a Parisian brigade de cuisine. Danny taught me a great deal, mostly about Chinese cuisine, his specialty. Whenever I traveled to Los Angeles, Danny picked me up at the airport and took me to his house, where we cooked Chinese or French food. His poached chicken was the best I have ever had. His method was to put the chicken in a small stockpot, cover it with tepid water seasoned with salt, peppercorns, and vegetables, and cook it at a gentle boil for only 10 minutes, then set it aside off the heat for 45 minutes. As an added touch, he always stuck a handful of knives, forks, and spoons into the cavity of the chicken, to keep it submerged. The result is so moist, tender, and flavorful that I have used the recipe—minus the flatware—ever since. CHICKEN 1 chicken, about 3½ pounds ½ cup sliced carrot 1 cup sliced onion 1 small leek, washed and left whole 1 rib celery, washed and left whole 1 teaspoon salt ¼ teaspoon black peppercorns 2 sprigs thyme 2 bay leaves About 7 cups tepid water, or more if needed DRESSING 2 tablespoons Dijon-style mustard 1 tablespoon white wine vinegar 1 teaspoon finely chopped garlic ¼ teaspoon salt ¼ teaspoon freshly ground black pepper ½ teaspoon Tabasco hot pepper sauce 5 tablespoons extra-virgin olive oil GARNISHES 1 dozen Boston lettuce leaves, cleaned 2 dozen fresh tarragon leaves FOR THE CHICKEN: Place the chicken breast side down in a tall, narrow pot, so it fits snugly at the bottom. Add the remaining poaching ingredients. The chicken should be submerged, and the water should extend about 1 inch above it. Bring to a gentle boil, cover, and let boil gently for two minutes. Remove the pot from the heat, and set it aside to steep in the hot broth for 45 minutes. Remove the chicken from the pot, and set it aside on a platter to cool for a few minutes. (The stock can be strained and frozen for up to 6 months for use in soup.) Pick the meat from the chicken bones, discarding the skin, bones, and fat. Shred the meat with your fingers, following the grain and pulling it into strips. (The meat tastes better shredded than diced with a knife.) FOR THE DRESSING: Mix together all the dressing ingredients in a bowl large enough to hold the chicken salad. Add the chicken shreds to the dressing and toss well. Arrange the Boston lettuce leaves in a “nest” around the periphery of a platter, and spoon the room-temperature chicken salad into the center. Sprinkle with the tarragon leaves and serve.

However,” Mengistu said, “for whatever reason, you are here. Once you are here, Headmaster Baneberry-Smith, his insect-obsessed wife, and his staff of brainwashers will steep your intellect in nonsense, poach your heart in lies, Cuisinart your soul, pour you into the Briarbush mold, bake you, and send you off to university where you will be spatulated with a bitter icing of entitlement, after which you will not have any memory of the kind of person you once were and wanted to be.

I don’t know why Evelyn let Kristen have one though, because when the server came, Evelyn ordered for her—eggs Benedict. Kristen didn’t comment, but I happened to know she hated poached eggs. She didn’t like runny yolks. And she definitely didn’t like being told what to eat.

I can't tell you how many times over the years people tried to give me soy cheese and tempeh fake-meat, and other ickiness and pass it off as yummy. I'm sorry but no, you cannot make vegetable protein taste like bacon, no matter how much salt and liquid smoke you put in it! I wanted to celebrate good food, prepared in ways that make it good for you, which is surprisingly easy to do if you know the basics. If you use exceptional products that have inherent natural goodness, you don't need to swamp them in butter or cream to make them taste good." For dinner we'd had grilled skirt steaks, spicy Thai sesame noodles from my friend Doug's recipe, braised cauliflower, and for dessert, poached pears and Greek yogurt with lavender flowers and black sage honey. Filling, balanced, nutritionally sound.

Standing on the back porch was Charlie Sneed, Clay’s friend and companion in hunting and fishing, woodcutting, drinking and poker-playing. Before the Depression he had worked beside Clay in the machine shop. Since the mill had closed he had become a backwoods Robin Hood, poaching game, some of which he sold in Charlottesville for cash money; the rest he gave to friends or families he knew to be in special need.

I have clients that feel like family, I make far more money than I've got a right to, considering the workload, and I have amazing benefits. What could be bad?" "I suppose I meant if you are satisfied creatively." I'd never really thought about that. The Farbers give me free rein, but they have a repertoire of my dishes that they love and want to have regularly in the rotation, and everything has to be kid friendly; even if we are talking about kids with precocious tastes, they are still kids. Lawrence is easy: breakfasts, lunches, and healthy snacks for his days; he eats most dinners out with friends, or stays home with red wine and popcorn, swearing that Olivia Pope stole the idea from him. And I'm also in charge of home-cooked meals for Philippe and Liagre, his corgis, who like ground chicken and rice with carrots, and home-baked peanut butter dog biscuits. Simca was a gift from him, four years ago. She was a post-Christmas rescue puppy, one of those gifts that a family was unprepared for, who got left at a local shelter where Lawrence volunteers. He couldn't resist her, but knew that Philippe and Liagre barely tolerate each other, and he couldn't imagine bringing a female of any species into their manly abode. Luckiest thing that ever happened to me, frankly. She's the best pup ever. I named her Simca because it was Julia Child's nickname for her coauthor Simone Beck. She is, as the other Eloise, my own namesake, would say, my mostly companion. Lawrence's dinner parties are fun to do- he always has a cool group of interesting people, occasionally famous ones- but he is pretty old-school, so there isn't a ton of creativity in those menus, lots of chateaubriand and poached salmon with the usual canapés and accompaniments.