Heat Transfer Quotes

I look down at our knees, slightly touching. Jeans against jeans. Does she notice the heat transferring from her body to mine? Does she even realize what she's doing to me? I know, I know. I'm not a virgin and the slightest touch of a girl's knee is driving me insane. I don't even know what I'm feeling for Maggie, I just know that I'm feeling. It's something I've tried to avoid and deny until yesterday, when I held her in my arms while her tears spilled onto my shirt. God, our knees touching isn't enough. I need more. She's knotting her fingers together on her lap as if she doesn't know what to do with them. I want to touch her, but what if she pulls away like before? I've never been such a wuss with a girl in my life. I bite my bottom lip as I slide my hand about millionth of a millimeter closer to her hand. She doesn't seem fazed so I move closer. And closer. When the tips of my fingers touch her wrist, she freezes. But she doesn't jerk her hand away. God, her skin is so soft, I think as my fingers trail a path from her wrist to her knuckles to her smooth, manicured nails. I swear touching her like this is driving me nuts. It's more erotic, more intense than any other time with Kendra. I feel awkward and inexperienced as a freshman again. I look up. Everyone else is oblivious to the intensity of emotions running rampant in the back of the public bus. When I look back down at my hand covering hers, I'm grateful she hasn't come to her senses and pulled away. As if she knows my thoughts, we both turn our hands at the same time so our hands are palm against palm...finger against finger. Her hand is dwarfed against mine. It makes her seem more delicate and petite than I'd realize. I feel a need to protect her and be her champion should she ever need one. With a slight shift of my hand, I lace my fingers through hers. I'm holding hands. With Maggie Armstrong. I'm not even going to think about how wrong it is because it feels so right. She's avoided looking right at me, but now she turns her head and our eyes lock. God, how come I never noticed before how long her lashes were and how her brown eyes have specks of gold that sparkle when the sun shine on them? The bus stops suddenly and I look out the window. It's our stop. She must have realized this because she pulls her hand away from mine and stands. I follow behind, still reeling.

I look down at our knees, slightly touching. Jeans against jeans. Does she notice the heat transferring from her body to mine? Does she even realize what she's doing to me? I know, I know. I'm not a virgin and the slightest touch of a girl's knee is driving me insane. I don't even know what I'm feeling for Maggie, I just know that I'm feeling It's something I've tried to avoid and deny until yesterday, when I held her in my arms while her tears spilled onto my shirt. God, our knees touching isn't enough. I need more. She's knotting her fingers together on her lap as if she doesn't know what to do with them. I want to touch her, but what if she pulls away like before?

You go first," Four says. Eric shrug. "Edward." Four leans against the door frame and nods. The moonlight makes his eyes bright. He scans the group of transfer initiates briefly, without calculation and says, "I want the Stiff." .... Heat rushes into my cheeks and I don't know whether to be angry at the people laughing at me or flattered by the fact that he chose me first. "Got something to prove?" asks Eric, with his trademark smirk. "Or you just picking the weak ones, so that if you lose, you'll have someone to blame it on?" Four shrugs. "Something like that." Angry. I should be angry. I scowl at my hands. Whatever Four's strategy is, it's based on the idea that I am weaker than the other initiates. And it gives me a bitter taste in my mouth. i have to prove him wrong-- I have to.

At Dachau. We had a wonderful pool for the garrison children. It was even heated. But that was before we were transferred. Dachau was ever so much nicer than Auschwitz. But then, it was in the Reich. See my trophies there. The one in the middle, the big one. That was presented to me by the Reich Youth Leader himself, Baldur von Schirach. Let me show you my scrapbook.

The main agent of heat transfer on Earth is what is known as thermohaline circulation, which originates in slow, deep currents far below the surface—a process first detected by the scientist-adventurer Count von Rumford in 1797.

But at the height of the thermosphere, at fifty miles or more, the air is so thin that any two molecules will be miles apart and hardly ever come in contact. So although each molecule is very warm, there are few interactions between them and thus little heat transference. This is good news for satellites and spaceships because if the exchange of heat were more efficient any man-made object orbiting at that level would burst into flame.

Planck understood that Clausius was not simply stating the obvious, but something of deep significance. Heat, the transfer of energy from A to B due to a temperature difference, explained such everyday occurrences as a hot cup of coffee getting cold and an ice cube in a glass of water melting. But left undisturbed, the reverse never happened. Why not? The law of conservation of energy did not forbid a cup of coffee from getting hotter and the surrounding air colder, or the glass of water becoming warmer and the ice cooler. It did not outlaw heat flowing from a cold to a hot body spontaneously. Yet something was preventing this from happening. Clausius discovered that something and called it entropy. It lay at the heart of why some processes occur in nature and others do not.

In Lebanon, home to well over a million Syrian refugees, the UN Refugee Agency (UNHCR) decided to use its limited ‘winterization’ funds to pay cash transfers to vulnerable families living above 500 metres altitude. These were unconditional, although recipients were told they were intended for buying heating supplies. Recipient families were then compared with a control group living just below 500 metres. The researchers found that cash assistance did lead to increased spending on fuel supplies, but it also boosted school enrolment, reduced child labour and increased food security.55 One notable finding was that the basic income tended to increase mutual support between beneficiaries and others in the community, reduced tension within recipient families, and improved relationships with the host community. There were significant multiplier effects, with each dollar of cash assistance generating more than $2 for the Lebanese economy, most of which was spent locally.

MAKES: 2 quarts COOKING METHOD: stove COOKING TIME: 20 minutes This is an all-purpose barbecue sauce, with a distinct garlic and tomato flavor. We have used this recipe to rave reviews at the James Beard Foundation and the American Institute of Wine and Food’s “Best Ribs in America” competition. Use it as a finishing glaze or serve it on the side as a dip for any type of barbecue. 2 TABLESPOONS OLIVE OIL ¼ CUP CHOPPED ONION 1 TEASPOON FRESH MINCED GARLIC 4 CUPS KETCHUP 1⅓ CUPS DARK BROWN SUGAR 1 CUP VINEGAR 1 CUP APPLE JUICE ¼ CUP HONEY 1½ TABLESPOONS WORCESTERSHIRE SAUCE 1½ TABLESPOONS LIQUID SMOKE 1 TEASPOON SALT 1 TEASPOON BLACK PEPPER 1 TEASPOON CAYENNE PEPPER 1 TEASPOON CELERY SEED Heat the olive oil in a large nonreactive saucepan over medium heat. Add the onion and garlic and lightly sauté. Stir in the remaining ingredients and heat until the sauce bubbles and starts to steam. Remove from the heat and cool to room temperature. Transfer to a tightly covered jar or plastic container and store refrigerated for up to 2 weeks.

MRS. BENTLEY’S CHORIZO BREAKFAST BURRITOS Servings: 4 INGREDIENTS FOR THE AVOCADO-TOMATO SALSA 1 large avocado, peeled, pitted, and diced ½ cup diced seeded tomatoes, from 1 to 2 tomatoes 1 small shallot, minced (about 2 tablespoons) 1 clove garlic, minced 1 jalapeño pepper, seeded and minced 1 tablespoon fresh lime juice, from 1 lime ½ teaspoon salt ¼ teaspoon ground cumin ¼ cup fresh chopped cilantro FOR THE BURRITOS 4 large eggs ¼ teaspoon smoked paprika ¼ teaspoon salt ½ lb spicy chorizo removed from casings 1⅓ cups (6 oz) shredded Monterey Jack cheese 4 (10-in) burrito-size flour tortillas Vegetable oil INSTRUCTIONS Make the Avocado-Tomato Salsa: Place all of the ingredients in a medium bowl and mix to combine. Set aside. In a medium bowl, whisk the eggs with the smoked paprika and salt. Set aside. Heat a large nonstick pan over medium-high heat. Add the sausage and cook, stirring frequently, until browned, 4 to 5 minutes. Use a slotted spoon to transfer the sausage from the pan to a plate, leaving the drippings in the pan. Reduce the heat to low. Add the eggs and scramble until just cooked

Prep Time: 15 minutes Cook Time: 20 minutes Serves: 6 Ingredients BISCUITS 2 cups flour 1 tablespoon baking powder 1 teaspoon kosher salt 1/2 cup shortening (butter, lard or vegetable shortening) 3/4 cup milk or buttermilk SAUSAGE GRAVY 1-pound breakfast pork sausage 1/3 cup flour 3 cups milk salt and black pepper, as needed Preparation Preheat oven to 450°F. In a large bowl, combine flour, baking powder and salt; cut in shortening until mixture has a crumbly texture. Add milk and mix into a dough, adding flour as needed until dough pulls away from side of bowl. On a lightly floured surface, roll or pat dough ¾-inch thick. Using a biscuit cutter, cut out biscuits, place on a baking sheet. Bake for 15 minutes, or until lightly browned on top. To make gravy: pan fry breakfast sausage until fully cooked, breaking up large pieces. Using a slotted spoon, transfer cooked sausage to bowl. Add flour to pan dripping and whisk until golden. Slowly add milk and whisk over low heat until thickened. Add reserved sausage and stir to blend. Season to taste with salt and black pepper. Serve split biscuits topped with gravy.

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

Cacciatore means “hunter” in Italian. Allegedly, in the olden days, if a hunter were to return home empty-handed, his wife would go kill a chicken. This uncommon dish is centered on the common ingredients of chicken and vegetables. 2 tablespoons extra-virgin olive oil 3½ to 4 pounds chicken thighs 1 onion, sliced 1 red bell pepper, seeded and sliced 8 ounces button mushrooms, sliced 2 garlic cloves, sliced ⅓ cup white wine 1 (28-ounce) can plum tomatoes 2 teaspoons chopped fresh thyme 2 teaspoons chopped fresh oregano Salt Freshly ground black pepper 1 In a Dutch oven over medium heat, heat the olive oil. Working in batches, cook the chicken pieces, skin-side down, until evenly browned, about 5 minutes. Turn over and repeat. Transfer to a platter and continue with the next batch. 2 Drain off all but 2 tablespoons of fat. Add the onion, pepper, and mushrooms to the pot. Increase the heat to medium-high. Cook about 10 minutes, stirring frequently, or until the onions

Ginger-Dijon Glazed Pork Tenderloin Prep time: 10 minutes • Cook time: 35 minutes Dijon mustard, reduced-fat sour cream, and fresh ginger create a flavorful coating for this tender pork roast. Buy an extra pork loin and slice for lunch the next day. 1½ tablespoons Dijon mustard 1 tablespoon reduced-fat sour cream 1 teaspoon grated fresh ginger ¼ teaspoon dried thyme Salt 1½ pounds pork loin 1 large garlic clove, thinly sliced 1½ teaspoons extra-virgin olive oil Freshly ground black pepper Heat the oven to 450°F. In a small bowl, stir together mustard, sour cream, ginger, thyme, and a pinch of salt; set aside. Make several ¼-inch slits in pork loin. Slip garlic into slits. Brush loin with oil and season with salt and pepper. Heat a large cast-iron or other ovenproof skillet over high heat. Add pork loin and brown on all sides, about 5 minutes. Remove the pan from the heat. Spread mustard mixture over pork, then transfer the skillet to the oven and cook until a meat thermometer inserted into center of pork

You must retire to these pursuits which are quieter, safer and more important. Do you think it is the same thing whether you are overseeing the transfer of corn into granaries, unspoilt by the dishonesty and carelessness of the shippers, and taking care that it does not get damp and then ruined through heat, and that it tallies in measure and weight; or whether you take up these sacred and lofty studies, from which you will learn the substance of god, and his will, his mode of life, his shape; what fate awaits your soul; where nature lays us to rest when released from our bodies; what is the force which supports all the heaviest elements of this world at the centre, suspends the light elements above, carries fire to the highest part, and sets the stars in motion with their proper changes – and learn other things in succession which are full of tremendous marvels? You really should leave the ground and turn your thoughts to these studies. Now while the blood is hot you should make your way with vigour to better things. In this kind of life you will find much that is worth your study: the love and practice of the virtues, forgetfulness of the passions, the knowledge of how to live and die, and a life of deep tranquillity.

crispy baked wontons Brianna Shade | BEAVERTON, OREGON These quick, versatile wontons are great for a crunchy afternoon snack or paired with a bowl of soothing soup on a cold day. I usually make a large batch, freeze half on a floured cookie sheet, then store them in an air-tight container for a fast bite. 1/2 pound ground pork 1/2 pound extra-lean ground turkey 1 small onion, chopped 1 can (8 ounces) sliced water chestnuts, drained and chopped 1/3 cup reduced-sodium soy sauce 1/4 cup egg substitute 1-1/2 teaspoons ground ginger 1 package (12 ounces) wonton wrappers Cooking spray Sweet-and-sour sauce, optional In a large skillet, cook the pork, turkey and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in the water chestnuts, soy sauce, egg substitute and ginger. Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 2 heaping teaspoons of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling. Place on baking sheets coated with cooking spray; lightly coat wontons with additional cooking spray. Bake at 400° for 10-12 minutes or until golden brown, turning once. Serve warm with sweet-and-sour sauce if desired.

THE SK8 MAKER VS. GLOBAL INDUSTRIALIZATION This new era of global industrialization is where my personal analogy with the history of the skateboard maker diverges. It’s no longer cost-effective to run a small skateboard company in the U.S., and the handful of startups that pull it off are few and far between. The mega manufacturers who can churn out millions of decks at low cost and record speed each year in Chinese factories employ proprietary equipment and techniques that you and I can barely imagine. Drills that can cut all eight truck holes in a stack of skateboard decks in a single pull. CNC machinery to create CAD-perfect molds used by giant two-sided hydraulic presses that can press dozens of boards in a few hours. Computer-operated cutting bits that can stamp out a deck to within 1⁄64 in. of its specified shape. And industrial grade machines that apply multicolored heat-transfer graphics in minutes. In a way, this factory automation has propelled skateboarding to become a multinational, multi-billion dollar industry. The best skateboarders require this level of precision in each deck. Otherwise, they could end up on their tails after a failed trick. Or much worse. As the commercial deck relies more and more on a process that is out of reach for mere mortals, there is great value in the handmade and one of a kind. Making things from scratch is a dying art on the brink of extinction. It was pushed to the edge when public schools dismissed woodworking classes and turned the school woodshop into a computer lab. And when you separate society from how things are made—even a skateboard—you lose touch with the labor and the materials and processes that contributed to its existence in the first place. It’s not long before you take for granted the value of an object. The result is a world where cheap labor produces cheap goods consumed by careless customers who don’t even value the things they own.

Chip and I were both exhausted when we finally pulled up in front of that house, but we were still riding the glow of our honeymoon, and I was so excited as he carried me over the threshold--until the smell nearly knocked us over. “Oh my word,” I said, pinching my nose and trying to hold my breath so I wouldn’t gag. “What is that?” Chip flicked the light switch, and the light didn’t come on. He flicked it up and down a few times, then felt his way forward in the darkness and tried another switch. “The electricity’s off,” he said. “The girls must’ve had it shut off when they moved out.” “Didn’t you transfer it back into your name?” I asked. “I guess not. I’m sorry, babe,” Chip said. “Chip, what is that smell?” It was the middle of June in Waco, Texas. The temperature had been up over a hundred degrees for days on end, and the humidity was stifling, amplifying whatever that rotten smell was coming from the kitchen. Chip always carries a knife and a flashlight, and it sure came in handy that night. Chip made his way back there and found that the fridge still had a bunch of food left in it, including a bunch of ground beef that had just sat there rotting since whenever the electricity went out. The food was literally just smoldering in this hundred-degree house. So we went from living in a swanky hotel room on Park Avenue in New York City to this disgusting, humid stink of a place that felt more like the site of a crime scene than a home at this point. Honestly, I hadn’t thought it through very well. But it was late, and we were tired, and I just focused on making the most of this awful situation. So we opened some windows and brought our bags in, and I told Jo we’d just tough it out and sleep on the floor and clean it all up in the morning. That’s when she started crying. I lay down on the floor thinking, Is his what my life is going to look like now that I married Chip? Is this my new normal? That’s when another smell hit me. It was in the carpet. “Chip, did those girls have a dog here?” I asked. “They had a couple of dogs,” he answered. “Why?” You could smell it. In the carpet. It was nasty. I was just lying there with my head next to some old dog urine stain that had been heated by the Texas summer heat. It was like microwaved dog pee. It was. It was awful. It was three in the morning. And I finally said, “Chip, I’m not sleeping in this house.

Bacon Brussels sprouts 1 lb. of brussel sprouts (washed and trimmed) 1 tbsp. Dijon mustard Salt to taste Pepper to taste 2 tbsp. butter 6 oz. bacon Start by heating a medium skillet over medium high heat and frying the bacon until browned on both sides. Transfer to a paper towel to drain and cool. Slice the bacon into about 1 inch ling pieces. Slice the brussel sprouts in half and add them to the crock pot along with the bacon, mustard, butter, salt and pepper. Mix well cook for 4 hours on low. Then serve. Hot Wings

Tom Kha Gai (Chicken Coconut Soup) This wonderfully flavored soup is made of chicken simmered in coconut milk and delicately seasoned with galangal and lemon grass. It's a great favorite among Thais and is traditionally served with rice. Give it a try! Makes 4 servings. Ingredients: 14 oz. chicken breasts 4 cups coconut milk 4 cups chicken broth 8 slices fresh galangal (Available in most Asian groceries.) 1 stalk fresh lemongrass, sliced 1 cup mushrooms, sliced 1 tbsp. fresh lime juice 1 tbsp. fish sauce (Available in most Asian groceries.) 1 tsp. sugar 1 tsp. nam prik or Thai chili paste (Available in most Asian groceries.) ¼ cup fresh basil leaves ¼ cup fresh cilantro, chopped Instructions: 1. Take a large saucepan and mix together the coconut milk, chicken broth, galangal and lemongrass. Bring the mixture to a boil over high heat, stirring frequently. 2. Reduce heat to medium and add the chicken. Simmer for a few minutes then add the mushrooms. Season with the lime juice, fish sauce, sugar and chili paste. Continue simmering over low heat until the chicken is cooked through. 3. Remove the lemongrass. Turn off heat and transfer to serving dish. Garnish with basil leaves and cilantro.

Pull-Apart Bacon Bread 1 lb. bacon 1 t. oil 3/4 c. green pepper, diced 3/4 c. onion, diced 3 7-1/2 oz. tubes refrigerated buttermilk biscuits 1/4 c. butter, melted 1 c. shredded Cheddar cheese In a skillet over medium-high heat, cook bacon until crisp. Remove bacon to a paper towel, reserving a small amount of drippings in skillet; crumble bacon and set aside. In reserved drippings, sauté green pepper and onion until tender. Remove from heat; set aside. Slice biscuits into quarters; place in a bowl. Add bacon, pepper mixture, butter and cheese; toss until mixed. Transfer mixture to a greased 10" tube pan. Bake at 350 degrees for 30 minutes, or until golden. Invert onto a serving platter; serve warm.

3. Bake 1 sheet at 350°F for 7 to 9 minutes or until the edges of the mounds are lightly browned and beginning to set. Working quickly, transfer the cheese rounds to a lightly greased (with cooking spray) 24-cup miniature muffin pan, pressing gently into each cup to form shells. Repeat the procedure with the second baking sheet. 4. Microwave the milk in a microwave-safe measuring cup for 30 seconds on high or until warm. Melt the butter in a small saucepan over medium-high heat. Whisk in the flour; cook, whisking constantly, for 1 minute. Gradually whisk in the warm milk. Bring to a boil, whisking constantly, for 1 to 2 minutes, or until thickened. Whisk in the cheddar cheese, kosher salt, and black pepper. 5. Increase the oven temperature to 425°F. Line each Parmesan shell with 2 turkey pieces and fill each with 1 teaspoon cheese sauce. Bake for 5 minutes. Remove from the pan to a wire rack and top with crumbled bacon and diced tomato. Garnish with flat-leaf parsley leaves.

Almond Flatbread Autophagy activators: SP, SA, SU, PO, VIT Makes 4 servings • Prep time: 5 minutes • Cook time: 25 minutes This flatbread uses high-protein almond flour instead of wheat or other grain-based flour, giving you a bread that won’t cause a spike in your blood sugar. Enjoy it with Tahini. 1 cup almond flour 1 teaspoon sea salt 1 teaspoon freshly ground black pepper 4 tablespoons tea seed oil, plus more for brushing ½ large onion, thinly sliced 1 cup finely chopped kale 2 teaspoons chopped fresh rosemary 1. Preheat the oven to 450°F. Put a well-seasoned cast-iron skillet in the oven to preheat. 2. In a large bowl, combine the almond flour, salt, and pepper. While whisking, slowly add 1 cup lukewarm water and whisk to eliminate lumps. Stir in 2 tablespoons of the oil. Cover and let sit while the oven heats, or for up to 12 hours. The batter should have the consistency of heavy cream. 3. Carefully remove the hot pan from the oven, pour the remaining 2 tablespoons oil into the pan, and swirl to coat. Add the onion and return the pan to the oven. Bake, stirring once or twice, until the onion is well browned, 6 to 8 minutes. Add the kale and rosemary and stir to combine. 4. Carefully remove the pan from the oven and transfer the onion-kale mixture to the bowl with the batter. Stir to combine, then immediately pour the batter into the pan. 5. Bake for 10 to 15 minutes, until the edges look set. Remove from the oven and switch the oven to broil, with a rack a few inches away from the heating element. 6. Brush the top of the bread with 1 to 2 tablespoons oil. Broil just long enough for the bread to brown and blister a little on top. 7. Cut the bread into four wedges, and serve hot or warm with some grass-fed ghee or butter. Nutritional analysis per serving (¼ flatbread): fat 28g, protein 6g, carbohydrate 8g, net carbs 4g

I really love being able to make a big pot of hearty soup for dinner. It’s a time-saver and the cleanup is always easier. This corn chowder is one of my family’s favorites. The East and West Coasts have their seafood chowders, but we prairie folk raise a lot of corn. No prairie cookbook would be complete without a corn chowder recipe. Serves 4 8 ears fresh corn, shucked 8 slices bacon, chopped ¼ cup (½ stick/55 g) unsalted butter 4 cloves garlic, finely chopped 2 ribs celery, finely chopped 1 yellow onion, finely chopped 1 tablespoon finely chopped fresh thyme 1 fresh or dried bay leaf 6 cups (1.4 L) milk 3 new potatoes (about 1½ pounds/680 g), peeled and cut into ½-inch (12-mm) cubes Salt and freshly ground black pepper ¼ cup (7 g) thinly sliced fresh basil or 4 sprigs thyme, for serving • Working over a large shallow bowl, slice the corn kernels off the cobs, scraping the cobs with the knife to extract the flavorful juices. Halve 5 of the bare corncobs crosswise, discarding the rest. Set the corn and cobs aside. • Cook the bacon in a large pot over medium heat, stirring occasionally, until crisp, about 12 minutes. Reserve 3 tablespoons of the bacon for garnish, leaving the remaining bacon in the pot. Add the butter, garlic, celery, onion, thyme, and bay leaf. Cover the pot and cook, stirring occasionally, until the onion softens, about 6 minutes. Add the reserved corn kernels and cobs, the milk, and potatoes. Cover, bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until the potatoes are tender, about 25 minutes. • Skim any foam from the surface of the soup. Discard the cobs and bay leaf. Transfer 1½ cups (360 ml) of the soup to a blender and puree. Stir the puree back into the chowder to thicken it. Season with salt and pepper and serve garnished with the basil or thyme and the reserved bacon.

After a time I saw what I believed, at the time, to be a radio relay station located out on a desolate sand spit near Villa Bens. It was only later that I found out that it was Castelo de Tarfaya, a small fortification on the North African coast. Tarfaya was occupied by the British in 1882, when they established a trading post, called Casa del Mar. It is now considered the Southern part of Morocco. In the early ‘20s, the French pioneering aviation company, Aéropostale, built a landing strip in this desert, for its mail delivery service. By 1925 their route was extended to Dakar, where the mail was transferred onto steam ships bound for Brazil. A monument now stands in Tarfaya, to honor the air carrier and its pilots as well as the French aviator and author Antoine Marie Jean-Baptiste Roger, comte de Saint-Exupéry better known as Antoine de Saint-Exupéry. As a newly acclaimed author in the literary world. “Night Flight,” or “Vol de nuit,” was the first of Saint-Exupéry’s literary works and won him the prix Femina, a French literary prize created in 1904. The novel was based on his experiences as an early mail pilot and the director of the “Aeroposta Argentina airline,” in South America. Antoine is also known for his narrative “The Little Prince” and his aviation writings, including the lyrical 1939 “Wind, Sand and Stars” which is Saint-Exupéry’s 1939, memoir of his experiences as a postal pilot. It tells how on the week following Christmas in 1935, he and his mechanic amazingly survived a crash in the Sahara desert. The two men suffered dehydration in the extreme desert heat before a local Bedouin, riding his camel, discovered them “just in the nick of time,” to save their lives. His biographies divulge numerous affairs, most notably with the Frenchwoman Hélène de Vogüé, known as “Nelly” and referred to as “Madame de B.

Gougères Gougères are airy French cheese puffs that originated in France, and are traditionally served this time of year with champagne dry, not brut. 1 cup water 1 stick unsalted butter, cut into small pieces 1/2 teaspoon salt 1 cup flour 4 large eggs 1 1/2 cups coarsely grated Gruyère cheese Preheat oven to 375°F. Line a baking sheet with parchment paper. Place the water, butter and salt in a saucepan and bring to a boil, then reduce heat to moderate. Add flour all at once and beat with a wooden spoon until the mixture pulls away from side of pan. Transfer mixture—known as pâte à choux—to a bowl and use an electric mixer to beat in the eggs, one at a time. If the batter is too stiff, add another egg. Stir the Gruyère into the pâte à choux and drop by tablespoons, about one inch apart, on the baking sheet. Bake for about twenty-five minutes, or until golden brown. Serve warm.

ASHA’S FRIED CHICKEN Ingredients*: 1 plump whole chicken seasoning salt (Johnny’s Seasoning Salt is my favorite) garlic powder onion powder coarse-ground pepper hot sauce all-purpose flour vegetable oil Directions: Step 1: Place your whole chicken on a cutting board for butchering. Remove the backbone (discard or save for stock) and separate the thighs, wings, and legs, and split the breast. Cut the breast in half again to create four equal-size pieces that will cook more closely in time with the rest of the chicken. You should now have ten similarly sized portions. Rinse the pieces, transfer to a clean surface, and pat dry. Step 2: Lay the chicken out and sprinkle lightly on both sides with the Johnny’s seasoning salt, garlic powder, onion powder, and pepper. Place the meat into a shallow bowl and dash all over with hot sauce. Use a small amount for a light zing or add more for a spicier result. Toss until evenly coated and place the chicken in the refrigerator for at least 30 minutes. This is a good time to disinfect your cooking surfaces and prep your side dishes. Step 3: Remove the chicken from the refrigerator. Add flour to a double paper bag and shake two pieces at a time until well coated. Set aside the chicken on a clean surface. Step 4: Heat an inch of vegetable oil in a pan with high sides to 350°F (175°C) or until a pinch of flour sizzles when tossed on the surface. Give each piece another dip into the flour before gently laying them into the pan. Avoid overcrowding, as this will lower the heat of the oil and create soggy chicken. Fry on both sides until brown or for about 15 minutes. Step 5: Remove and allow to drain on paper towels. Internal temperature should be at least 165°F (75°C) with no pink flesh remaining near the bone. Serve right away for a hot and crispy bird.

I press into her back, the heat of our bodies transferring into one another. She feels like a slice of heaven I’ll never have the honor of seeing, but I’ve always preferred to find paradise in the depths of Addie’s body. My hand slides up the column of her throat, encouraging her to tip her head back against my shoulder, mouth parted. “I’ve followed you through lifetimes, Adeline. My soul needs you so badly

Halia’s Macaroni and Cheese Ingredients 1 pound large elbow macaroni 8 slices of bacon 1 garlic clove, minced 3 tablespoons all-purpose flour 3 cups whole milk 1 cup half-and-half 1 teaspoon hot pepper sauce ½ teaspoon salt ½ teaspoon black pepper 4 cups sharp cheddar cheese (grated) 1 pound softened cream cheese 1 cup panko (Japanese) bread crumbs 3 tablespoons melted butter • Preheat oven to 375 degrees Fahrenheit. • Boil pasta with a pinch of salt for 7 minutes, or according to package directions. Drain. Set aside. • Fry bacon in a large frying pan until crispy. Remove bacon from pan, blot with paper towels, and chop into thin strips. Set aside. • Add three tablespoons bacon grease to large saucepan. Add minced garlic and sauté over medium heat for 1 minute. Slowly add flour while constantly stirring mixture until a roux or paste forms. • Add milk, half-and-half, hot sauce, salt, and pepper. Continue stirring until sauce thickens (8–10 minutes). • Remove pan from heat and drain sauce through sieve (to remove any lumps) into large glass or metal bowl. Add cheddar and cream cheese. Stir until sauce is smooth. • Add cooked pasta and blend. Transfer to well-greased 13-by-9-inch baking dish. • Mix bread crumbs with butter and chopped bacon and sprinkle over macaroni and cheese. • Bake until bread crumbs are crispy, about 30 minutes. Eight Servings

As we sit with our drinks, if it’s hot, hold the cup in both hands, noticing the warmth. Close your eyes and pay attention to the heat as it transfers that energy to your skin and through your muscle tissue from one set of cells to another and savor the comforting sensation. Bring the cup to your nose and allow the scent to waft up and contact your olfactory nerves. Notice the smell as it begins lightly and then strengthen as the vapor intensifies. Then, place the cup close to your lips and feel the warmth there as well before taking your first sip. ‘Chew’ your sips, allowing the liquid to contact every last taste bud, noticing the way the flavor develops before you ingest it. As it travels your esophagus, notice the warmth you feel from the inside, smiling at the sensation.

Don't waste your time ... at least learn something.

The way a machine works -- all machines work -- is that heat is transferred from a source location to an indeterminate location. By virtue of knowing that heat is available as potential energy, the possibility of anticipating where it will be released is only determinate after it is, because the figure that determines the answer to that question is Maxwell's Demon.

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

A rainbow’s spectacle reveals that sunlight is composed of several colors. Of these, red and blue are captured by chlorophyll, whereas carotene and xanthophylls intercept only the blue-green part of the visible spectrum. At In autumn-colored leaves, chlorophyll molecules break down, unmasking the yellow carotene and xanthophylls. Some leaves, such as those of liquidambar (left), turn red when anthocyanin pigments add the final touch to the tree’s colorful spectacle. The inherited color patterns of leaf variegation result from the various pigments occurring separately or in combinations in mesophyll cells. Shown here are striped inch plant wavelengths represented by these colors, the energy of light is transferred, via the pigments, into the synthesis of foods. Artificial illumination is only effective if it provides the blue and red wavelengths absorbed by chloroplast pigments. Ideally, incandescent bulbs, which radiate abundant red, should be supplemented with selected fluorescent tubes radiating blue wavelengths. To achieve photosynthetic yields comparable to those in natural conditions, several lights are needed to provide high intensities, but care must be taken to control the build-up of heat.

2. Add onion, celery, ½ teaspoon salt, and ¼ teaspoon pepper to fat left in skillet and cook over medium heat until vegetables are softened and lightly browned, 8 to 10 minutes. Stir in flour, tomato paste, garlic, and thyme and cook until fragrant, about 1 minute. Slowly stir in wine and broth, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.

Carlton Church Warning - Nuclear Fraud Scheme North Korea has been producing different nuclear weapons since last year. They have sent warning on the neighboring countries about their plan for a nuclear test. Not just South Korea, but other countries like China, U.S., and Japan have stated their complaints. Even the United Nations has been alarmed by North Korea’s move. During the last period of World War, a bomb has been used to attack Japan. Happened on 6th of August 1945, Enola Gay dropped an atomic bomb just 10 kilometers away from Tokyo. This is why people and organizations like Carlton Church who’s against the use of nuclear power for production of armory in war. Many protested that it is a threat to mankind and environment. Groups who are in favor of the nuclear use explained its advantage. They say it can be helpful in generating electricity that can be used for residential and commercial purposes. They also expound how it is better to use than coal mining as it is “less harmful to the environment.” Nuclear Use: Good or Bad? Groups who are against the use of nuclear reactor and weapons try to persuade people about its catastrophic result to the environment and humankind. If such facility will be used to create weapons, there is a possibility for another world war. But the pro-nuclear groups discuss the good effects that can be gained from it. They give details on how greenhouse gas effect of coal-burning can emit huge amounts of greenhouse gases and other pollutants such as sulfur dioxide nitrogen oxide, and toxic compounds of mercury to the atmosphere every year. Burning coal can produce a kilowatt-hour of electricity but it also amounts to over two pounds of carbon dioxide emissions. They also added that the amount of carbon dioxide it produces contributes to climate change. Sulfur dioxide may cause the formation of acid rain and nitrogen oxide, if combined with VOCs, will form smog. Nuclear power plants do not emit harmful pollutants or other toxic gases. Generating energy from nuclear involves intricate process, but as a result, it produces heat. These plants have cooling towers that release water vapor. If the facility has been properly managed it may not contribute disturbance in the atmosphere. It may sound better to use compared to coal. But studies have shown that the vapor that came from nuclear plants have an effect to some coastal plants. The heated water that was released goes back to lakes and seas, and then the heat will eventually diffuse into surface warming. As a result of the increased water temperature on the ocean bodies, it changes the way carbon dioxide is transferred within the air. In effect, major shifts in weather patterns such as hurricanes may occur. It does not stop there. The nuclear power plant produces radioactive waste, which amounts to 20 metric tons yearly. Exposure to high-level radiation is extremely harmful and fatal to human and animals. The waste material must be stored carefully in remote locations for many years. Carlton Church and other anti-nuclear groups persuade the public to initiate banning of the manufacturing of nuclear products and give warnings about its health hazards and environmental effects.

Beef & Butternut Squash Stew 6 Servings   Ingredients: 2 tablespoons olive or vegetable oil 1 pound beef stew meat, cut into 1-inch cubes 1/4 cup of flour 3 carrots, chopped 1 onion, coarsely chopped 2 cloves garlic, minced 4 cups beef stock 1 (14.5-ounce) can whole tomatoes, crushed with your hands or a potato masher 1 tablespoon Worcestershire sauce (optional) 2 bay leaves 1 teaspoon dried thyme 1 small butternut squash, peeled and cut into 1-inch cubes 1 cup frozen or canned peas 1 teaspoon salt and, plus extra 1/2 teaspoon pepper, plus extra   Directions: 1. Preheat oven to 325 degrees F. 2. Heat oil over medium-high heat in a Dutch oven, or large skillet. While the oil is heating, blot the beef cubes with a paper towel to remove the moisture (this will allow them to get nice and brown in the pan). Next, season the beef cubes with 1 teaspoon of salt, and 1/2 teaspoon of pepper. Toss the seasoned beef cubes with the flour, and then brown the beef in the hot oil. 3. Remove the browned beef from the pot with a slotted spoon, and set aside on a plate. In the same pot, cook the carrots, onion and garlic over medium heat until they have a little color (about 10 minutes,) 4. If you used a Dutch oven to brown the meat and vegetables, go ahead and return the beef to the Dutch oven and toss with the vegetables. If you browned the meat and vegetables skillet, transfer everything to an oven-proof pot or casserole dish. 5. Add the beef stock, crushed tomatoes, Worcestershire sauce, bay leaves and thyme to the pot. Cover tightly and put into the oven for 90 minutes. 6. Remove from the oven and add the butternut squash. You will want the meat and vegetables to be submerged in liquid, so add a little more water or stock to the pot if needed. Give everything a stir, and cover, this time leaving the lid slightly ajar so that the steam can escape. Return to the oven for another 60 minutes, or until beef and squash are tender. 7. Remove from the oven and stir the peas into the hot stew. Allow the stew to cool for about 15 minutes before serving. Add salt and pepper, to taste.

Peppermint-Patty Cupcakes (makes approximately 12 cupcakes) I love peppermint. It always wakes me right up! And when it’s mixed with chocolate … yum! INGREDIENTS: 1/2 cup milk 1/2 teaspoon apple cider vinegar 1 cup all-purpose flour 1/2 teaspoon baking powder 3/4 teaspoon baking soda 1/3 cup cocoa powder 1/4 teaspoon salt 1/2 cup semisweet chocolate chips 1/4 cup yogurt 3/4 cup granulated sugar 1 teaspoon vanilla extract 1 teaspoon peppermint extract 1/3 cup canola oil INSTRUCTIONS: Preheat the oven to 350°F. Line a muffin pan with cupcake liners. In a large bowl, whisk together the milk and vinegar, and set aside for a few minutes to curdle. Sift the flour, baking powder, baking soda, cocoa powder, and salt into a large bowl, and mix together. In a double boiler, melt the chocolate chips until smooth, then remove and cool to room temperature. If you prefer, you can instead melt the chocolate chips in a small bowl in the microwave, heating it on high for a few seconds at a time, then stirring until smooth. (Repeat heating if necessary, but don’t overdo it!) Once the milk has curdled, add in the yogurt, sugar, vanilla extract, peppermint extract, and oil, and stir together. Then add the melted chocolate and stir some more. With a whisk or handheld mixer, add the dry ingredients to the wet ones a little bit at a time and mix until no lumps remain, stopping to scrape the sides of the bowl a few times. Fill cupcake liners two-thirds of the way and bake for 18–22 minutes. Transfer to a cooling rack, and let cool completely before frosting. With your (clean!) thumb, poke large holes into the center of each cupcake. Alternately, take a small knife and carve out a cone from the center of each cupcake to create a well. (You can discard the cones, or eat them.) Fill a pastry bag with the peppermint frosting. (You can also make your own pastry bag by cutting off a corner from a plastic Ziploc bag.) Insert the tip of the pastry bag into each cupcake, and squeeze it to fill the cavity you created. Then swirl the frosting on top of the cupcake to cover the opening. Peppermint Frosting INGREDIENTS: 1 cup margarine or butter 3-1/2 cups confectioners’ sugar 1-1/2 teaspoons peppermint extract 1–2 tablespoons milk INSTRUCTIONS: In a large bowl, with an electric mixer, cream the margarine or butter until it’s a lighter color, about 2–3 minutes. Slowly beat in the confectioners’ sugar in 1/2-cup batches, adding a little bit of milk whenever the frosting becomes too thick. Add the peppermint extract and continue mixing on high speed for about 3–7 minutes, until the frosting is light and fluffy.

Raspberry Cupcakes (makes approximately 12 cupcakes) I top these with white-chocolate mint frosting. You could also just go with vanilla frosting … but why be normal? INGREDIENTS: 1 cup milk 1 teaspoon apple cider vinegar 1-1/4 cups all-purpose flour 1 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 3/4 cup granulated sugar 1/3 cup canola oil 1 teaspoon vanilla extract 1 6-ounce container fresh raspberries (or equal amount frozen raspberries, thawed), mashed into pulp INSTRUCTIONS: Preheat the oven to 350°F. Line a muffin pan with cupcake liners. In a large bowl, whisk together the milk and vinegar, and set aside for a few minutes to curdle. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Once the milk has curdled, add in the sugar, oil, vanilla extract, and raspberry pulp, and stir. Then slowly add the dry ingredients to the wet ones a little bit at a time, and combine using a whisk or handheld mixer, stopping to scrape the sides of the bowl a few times, until no lumps remain. Fill cupcake liners two-thirds of the way and bake for 20–22 minutes. Transfer to a cooling rack, and let cool completely before frosting. White-Chocolate Mint Frosting INGREDIENTS: 4-1/2 ounces white chocolate, finely chopped 6 tablespoons margarine or butter 2 cups confectioners’ sugar 1/2 teaspoon vanilla extract 1 teaspoon mint extract or minced fresh mint leaves (NOT peppermint) Up to 1/4 cup milk INSTRUCTIONS: In a double boiler, melt the white chocolate until smooth, then remove and cool to room temperature. If you prefer, you can instead melt the white chocolate in a small bowl in the microwave, heating it on high for a few seconds at a time, then stirring until smooth. (Repeat heating if necessary, but don’t overdo it!) In a large bowl, with an electric mixer, cream the margarine or butter until it’s a lighter color, about 2–3 minutes. Slowly beat in the confectioners’ sugar in 1/2-cup batches, adding the vanilla extract and either mint extract or minced fresh mint leaves about halfway through. Add the melted white chocolate to the frosting and combine thoroughly. If the frosting seems too stiff and thick, add a little milk until the right consistency is reached. Continue mixing on high speed for about 3–7 minutes, until the frosting is light and fluffy. Place in the refrigerator until firm enough to frost, about 30 minutes.

In physics, the definition of power is the transfer of energy. We measure the power of a lightbulb in watts. The higher the wattage, the more electricity is transferred into light and heat and the more powerful the bulb. Organizations and their leaders operate exactly the same way. The more energy is transferred from the top of the organization to those who are actually doing the job, those who know more about what’s going on on a daily basis, the more powerful the organization and the more powerful the leader.

SHORTY JOHNSON’S BISCUITS AND GRAVY Serves 4 (Double these recipes for hearty appetites!)   BUTTERMILK BISCUITS 2 cups all-purpose flour* 2 teaspoons baking powder ½ teaspoon baking soda ¾ teaspoon salt 1/3 cup Crisco, chilled ¾ cup buttermilk   COUNTRY SAUSAGE GRAVY 1 pound loose pork sausage meat (or diced links) 3 tablespoons flour 2 cups whole milk Salt and pepper to taste   For biscuits: Preheat oven to 450 degrees. Into sifted flour*, stir baking powder, soda, and salt; then cut in Crisco until mixture resembles coarse meal. Add buttermilk. Stir lightly until ingredients are moistened. Form dough into a ball and transfer to a lightly floured work surface. Knead about 6 times (too much kneading will make tough biscuits!). Roll to ½-inch thickness. Cut into 2-inch disks with biscuit cutter (or inverted drinking glass). Arrange on a lightly oiled baking sheet so that the biscuits are not touching. Bake 16 minutes or until biscuits have risen and are golden-brown.   For gravy: While biscuits are baking, prepare sausage gravy by browning sausage in a heavy, well-seasoned iron skillet over medium-high heat until cooked through, stirring frequently to break up meat. Using a slotted spoon, transfer browned sausage to a bowl and set aside. Discard all but 3 tablespoons of pan drippings. Return skillet to medium heat. Sprinkle flour into drippings and whisk 2–3 minutes until lightly browned. Whisk in milk. Increase heat to medium-high and stir constantly, 2–3 minutes, or until it begins to bubble and thicken. Return sausage to gravy, reduce heat, and simmer 1–2 minutes, until heated through. Season with salt and pepper to taste. (Use lots of black pepper!)   NOTE: Gravy can be prepared using drippings from fried bacon, chicken, steak, or pork chops too! For those on a budget, you can even make gravy from fried bologna drippings!!!!   *If using unbleached self-rising flour, omit the powder, soda, and salt.

Broccoli, Zucchini and Blue Cheese Soup Serves 6 Ingredients: 2 leeks, white part only, sliced 1 head broccoli, coarsely chopped 2 zucchinis, chopped 1 potato, chopped 2 cups vegetable broth 2 cups water 3 tbsp olive oil 3.5 oz blue cheese, crumbled 1/3 cup light cream Directions: Heat the oil in a large saucepan over medium heat. Sauté the leeks, stirring, for 5 minutes, or until soft. Add bite sized pieces of broccoli, zucchinis, potato, water, and broth and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 10 minutes, or until vegetables are just tender. Remove from heat and set aside for 5 minutes to cool slightly. Transfer soup to a blender. Add the cheese and blend in batches until smooth. Return to the saucepan and place over low heat. Add cream and stir to combine. Season with salt and pepper to taste.

As a mechanical engineer who took a lot of physics, I am fascinated by this particular creationist argument, because it is both scientifically subtle and completely misinformed. Here’s the most important thing to know: The Second Law applies only to closed systems, like a cylinder in a car engine, and Earth is not even remotely a closed system. Transfers of matter and energy are constantly taking place. Life here is nothing like a perpetual motion machine, but neither is it like a ball rolling inexorably downhill. There are three main sources of energy for life on Earth: the Sun, the heat from fissioning atoms deep inside Earth, and the primordial spin of Earth itself. These sources provide energy throughout the day. The Sun provides the most energy. It’s a fusion reactor releasing 1026 Watts every second (1026 Joules). Earth’s core also provides energy in the form of heat. The spinning of our planet keeps shifting the energy inputs and adds acceleration to the wind and the waves. So as you can see, the world we live on is not even remotely a closed system. All of our world’s ecosystems ultimately run on a continual external source of light and heat. Energy

TINY CRAB CAKES 1 egg 1½ cups fresh breadcrumbs (see Note) ¼ cup finely chopped scallions (2–3 scallions) 1 tablespoon mayonnaise 1 teaspoon lemon juice (juice of about ⅙ medium lemon) ½ teaspoon Worcestershire sauce ¼ teaspoon seafood seasoning mix, such as Old Bay 8 ounces fresh lump-style crabmeat, picked over 2–3 tablespoons vegetable oil Scallion brushes for garnish (optional; see page 19) MAKES ABOUT 24 MINI CAKES (4–6 SERVINGS) 1. To make the Curry-Orange Mayo, whisk together the mayonnaise, curry powder, orange zest, orange juice, and Tabasco in a small bowl. Refrigerate for at least 2 hours or up to 3 days. When ready to serve, transfer to a pretty bowl and sprinkle with the scallions. 2. To make the crab cakes, lightly beat the egg in a large bowl. Add ¾ cup of the breadcrumbs, the scallions, mayonnaise, lemon juice, Worcestershire sauce, and seasoning mix. Stir well to blend. Add the crabmeat and mix gently, being careful not to shred the crabmeat entirely. 3. Spread the remaining ¾ cup of breadcrumbs onto a plate. Form the crab mixture into 24 cakes, using a scant tablespoon for each one, and dredge lightly in the crumbs. Arrange on a wax paper-lined baking sheet. 4. Heat 2 tablespoons of the oil in one or two large skillets over medium heat. Cook the cakes until golden brown and crisp on one side, about 2 to 2½ minutes. Flip and repeat. The cakes should be hot inside. Repeat with any remaining cakes, adding more oil as necessary. Serve immediately, or place on a foil-lined baking sheet, wrap well, and refrigerate for up to 24 hours, or freeze for up to 2 weeks. 5. If you make the cakes ahead, remove from the refrigerator or freezer 30 minutes prior to reheating. Preheat the oven to 375°F. Bake the cakes until hot and crisp, 10 to 15 minutes. 6. Arrange on a platter with the sauce for dipping, and garnish with the scallion brushes, if desired. Note: Tear 3 slices of good-quality bread into pieces and whir in a food processor to make breadcrumbs. Portland Public Market The Portland Public Market, which opened in 1998, continues Maine’s long tradition of downtown public markets, dating back to the 19th century. Housed in an award-winning brick, glass, and wood structure, the market, which was the brainchild of Maine philanthropist Elizabeth Noyce, is a food-lover’s heaven. Vendors include organic produce farms; butchers selling locally raised meat; purveyors of Maine-made cheeses, sausages, and smoked seafood; artisan bakers; and flower sellers. Prepared take-away food includes Mexican delicacies, pizza, soups, smoothies, and sandwiches, and such well-known Portland culinary stars as Sam Hayward (see page 127) and Dana Street (see page 129) have opened casual dining concessions.

~ VANILLA BEAN CRÈME ANGLAISE ~ 4 large egg yolks 2½ tablespoons sugar 1 cup whole milk ¾ cup heavy cream 1 teaspoon vanilla bean paste Prepare an ice bath by filling a large bowl halfway with ice, then nestling a second bowl (ideally metal) inside the ice. Set a wire-mesh strainer over the second bowl. Using a mixer, beat the yolk and sugar together for about two minutes, or until pale and creamy. Combine the milk, cream, and vanilla bean paste in a medium-sized saucepan, and bring to a simmer over medium heat, stirring constantly to prevent scalding. Once the cream has just reached a simmer, remove from heat and reduce burner to medium-low. With the mixer running on low, slowly pour ⅓ cup of the hot cream into the sugared yolks. Blend until well incorporated, then pour the remaining cream into the mixing bowl. Transfer the custard to the saucepan, and return it to the stove. If it’s frothy; the air will dissipate as it cooks. Stir over medium-low heat for 5–10 minutes, or until the mixture can coat a spoon. For thicker custard, cook a few minutes longer. If the custard resists thickening, increase the heat; avoid a boil, as the egg will cook and the sauce will separate. Once the custard has thickened, remove it from the stove and pour it through the mesh strainer and into the chilled bowl. Chill the sauce in a covered container for three hours, or overnight. The custard will thicken as it cools. Makes about 2 cups.

Acting shameless embodies several behaviors that alter the feeling of shame and interpersonally transfer one’s toxic shame to another person. The transactional theorists call this passing the “hot potato.” These characterological styles of shamelessness include perfectionism, striving for power and control, rage, arrogance, criticism and blame, judg-mentalness and moralizing, contempt, patronization, caregiving and helping, envy, people-pleasing and being nice. Each behavior focuses on another person and takes the heat off oneself.

BUILD FLAVOR: Cook bacon in pressure-cooker pot over medium-high heat until browned and crisp, about 3 minutes. Stir in onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in pomegranate juice, brown sugar, orange zest and juice, and thyme. Using wooden spoon, scrape up all browned bits stuck on bottom of pot. Pat short ribs dry with paper towels, season with salt and pepper, and nestle into pot. 2. HIGH PRESSURE FOR 35 MINUTES: Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 35 minutes, adjusting heat as needed to maintain high pressure. 3. NATURALLY RELEASE PRESSURE: Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you. 4. BEFORE SERVING: Transfer short ribs to platter, tent loosely with aluminum foil, and let rest while finishing sauce.

Mashed potatoes have a best friend in this savory meat. The gravy for both only takes a few minutes to prepare from the drippings. You’ll love the marriage! Yield: 6 servings 1 (4-pound) boneless chuck roast, trimmed and cut in half 1 large yellow onion, peeled and chopped 1 ⅓ cups plus 3 tablespoons water, divided 1 (10.5-ounce) can condensed French onion soup 1 cup firmly packed brown sugar ½ cup Worcestershire sauce ¼ cup cider vinegar 6 garlic cloves, peeled and minced ¼ teaspoon black pepper 3 tablespoons cornstarch Place the roast in a lightly greased large slow cooker and surround it with the onions. In a medium bowl whisk together 1 ⅓ cups of the water with the soup, brown sugar, Worcestershire, vinegar, garlic, and pepper. Pour over the roast, cover, and cook on low for 8 hours. Remove the meat and place on a large cutting board. Cover with aluminum foil to keep warm. Skim the fat from the cooking liquid and pour into a small saucepan over high heat. In a small bowl whisk together the remaining 3 tablespoons of water and cornstarch until smooth. When the cooking liquid comes to a boil, gradually whisk in the cornstarch mixture. Cook and stir constantly for 2 minutes or until thickened. Meanwhile, slice the meat and transfer to a serving platter. Serve the warm gravy with

Pork Chops with Cream Gravy Hands-on Time: 50 min. Total Time: 50 min. Serve these delicious pork chops with mashed potatoes, and use the gravy to top both the chops and the potatoes. 1/2 cup cracker meal* 1 tsp. poultry seasoning 1/4 tsp. salt 1/8 tsp. pepper 6 (1/2-inch-thick) bone-in pork chops 4 bacon slices 1 Tbsp. all-purpose flour 1 cup milk 1/2 tsp. salt 1/4 tsp. pepper 1. Stir together first 4 ingredients in a medium bowl. Dredge pork chops in cracker meal mixture. 2. Cook bacon in a large skillet over high heat until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Cook pork chops in hot drippings 4 minutes on each side or until browned; drain on paper towels; reserving drippings in skillet. Transfer pork chops to a serving platter; keep warm. 3. Add flour to reserved drippings, stirring until well blended. Cook over medium heat, stirring constantly, 1 minute. Gradually add milk; cook over medium heat, stirring constantly, 18 minutes or until thickened. Stir in 1/2 tsp. salt and 1/4 tsp. pepper. continued

GRILLED ZUCCHINI PIZZA BITES SERVES  8   PREPARATION TIME  10 MINUTES   COOKING TIME  10 MINUTES I don’t know anyone who can say no to a mini pizza. Here, instead of pizza dough, thinly sliced zucchini rounds provide a healthy base for the marinara sauce and mozzarella. I top each with a small round of pepperoni, which is easily omitted for a lighter, vegetarian snack. These disappear fast, so double the recipe if your crew is extra hungry! 2 medium zucchini 2 teaspoons olive oil ¼ cup homemade or store-bought marinara sauce 24 pieces of thinly sliced low-fat pepperoni (optional) 4 ounces fresh mozzarella cheese, cut into 24 pieces ½ teaspoon kosher salt   1 Line a rimmed baking sheet with aluminum foil, adjust an oven rack to the upper-middle position, and preheat the broiler to high. 2 Trim the ends from the zucchini and slice each zucchini crosswise into ½- to ¾-inch rounds (you should get about 24 rounds). Heat the olive oil in a large nonstick skillet set over medium-high heat. Add the zucchini and cook until browned on one side (in batches, if needed), 4 to 5 minutes. 3 Transfer the zucchini to the baking sheet, browned side up. Top each zucchini round with ½ teaspoon of the marinara sauce, a pepperoni slice (if using), and a piece of mozzarella. Broil the zucchini until the cheese is melted, 2 to 3 minutes (watch the pizza bites closely, as broiler intensities vary). 4 Remove the zucchini from the oven and transfer to a platter. Sprinkle with the salt and serve warm. PER SERVING: Calories 74 / Protein 9g / Dietary Fiber 3g / Sugars 1g / Total Fat 5g

Boil water in a pot and remove from heat.Transfer scallops in hot water, remove immediately, and drain.

MAMIE JACQUELINE’S CHOCOLATE CAKE G ÂTEAU AU CHOCOLAT DE MAMIE JACQUELINE One of Joe’s friends, Florian, accompanies us on vacation from time to time and his grandmother often sends along a little treat for us all. This cake was an offering once and we tucked into it the minute we arrived at our destination. It was tender and delicious. When we returned, I asked Mamy Jacqueline for her recipe and she scoffed, “Oh, that simple little cake?” When I pressed she rattled off the ingredients by heart. A surefire success whenever I make it, you need only serve it simply sprinkled with confectioners’ sugar. 3/4 cup/100g cake flour Sea salt 7 ounces/200g bitter chocolate, such as Lindt 70% 8 tablespoons/125g unsalted butter, softened 1 cup/200g sugar 4 large eggs, separated Confectioners’ sugar 1. Butter and flour a 91/2-inch/24-cm round cake pan. Preheat the oven to 375° F/190° C/gas 5. 2. Sift the flour and a generous pinch of salt onto a piece of parchment paper. 3. Melt the chocolate in the top of a double boiler over medium-high heat. Transfer the chocolate to a medium-size bowl and whisk in the butter until the mixture is smooth. Vigorously whisk in all but 1 tablespoon of the sugar, then add the egg yolks and whisk until the mixture is smooth. Using a wooden spoon, stir in the flour mixture 1 tablespoon at a time until combined. 4. In a large bowl whisk the egg whites with a pinch of salt until they are foamy and begin to thicken. Add the remaining tablespoon of sugar and continue whisking until they form soft peaks. Fold the egg whites into the chocolate mixture, then turn it into the prepared baking pan and bake in the center of the oven until the cake springs back, 20 to 25 minutes. 5. Remove the cake from the oven and let it cool to lukewarm in the pan, then turn it out onto a rack to cool thoroughly. To serve, sprinkle it with confectioners’ sugar. 6 TO 8 SERVINGS SIX                 Mornings in Louviers LOUVIERS IS MAGIC in the mornings.

through. Transfer the eggs to a plate. Clean the pan (you'll use it again). Assemble the burritos: Spoon about ¼ cup of the avocado-salsa onto each tortilla (you'll have a little leftover salsa; that's for the cook!), followed by a quarter of the sausage, a quarter of the eggs, and ⅓ cup cheese. Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go. Lightly coat the pan with oil and set over medium heat. When the pan is hot, add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 3 minutes. Flip the burritos over and continue cooking, covered, until golden, a few minutes more. Serve warm.

TOPPING 1 cup (lightly packed) fresh flat-leaf parsley leaves 2 garlic cloves, peeled and coarsely crushed 2 shallots, peeled and thinly sliced 4 slices good white bread (4 ounces) 2 tablespoons good olive oil About ⅓ cup water Preheat the oven to 425 degrees. Rub the leg of lamb with the butter, and sprinkle it with the salt and pepper. Place in a roasting pan top side up, and bake for 20 minutes. FOR THE TOPPING: Meanwhile, put the parsley, garlic, shallots, and bread into a food processor, and process just enough to finely chop all the ingredients, or chop them by hand. Transfer to a bowl, and mix in the olive oil, gently tossing it with the other topping ingredients until the bread mixture is coated. (This will help hold the topping together on the roast, and the oil makes the bread crumbs brown beautifully.) After the lamb has baked for 20 minutes, tilt the pan, and use the fat that collects on one side to baste the lamb. Pat the crumb mixture gently but firmly over the top and sides of the lamb to make it adhere. Return the lamb to the oven, and reduce the heat to 400 degrees. Cook for another 30 minutes or so, or until the internal temperature registers 125 to 130 degrees for medium-rare meat. Transfer the lamb to an ovenproof platter, and keep it warm in a 150-degree oven. It should rest for 15 to 20 minutes before carving. Meanwhile, pour the water into the pan, and stir well with a wooden spatula to melt the solidified juices and mix the water with the drippings. Slice the lamb and serve it with these natural juices.

Braised Striped Bass Pavillon YIELD: 4 SERVINGS I HAD NEVER SEEN or tasted striped bass before I worked at Le Pavilion. It is similar, however, to the loup de mer of the Mediterranean, one of the most prized fish of that region and a standard menu item in restaurants along the Côte d’Azur. With flesh that is slightly softer and moister than its European cousin, striped bass was a specialty of Le Pavilion. The braised wild striped bass would be presented to the patrons whole and carved at tableside. The following is a simple, elegant, and mouth-watering adaptation of the recipe from Le Pavilion. The fish, gutted with head on, is braised with white wine, shallots, and mushrooms in the oven, then coated with the cooking juices enriched with butter. This dish is excellent served with tiny steamed potatoes or sautéed cucumbers. 1 striped bass, gutted, with head on (about 3 pounds) 2 cups thinly sliced mushrooms ¼ cup chopped shallots ½ teaspoon salt, plus more to taste ½ teaspoon freshly ground black pepper, plus more to taste 1 tablespoon good olive oil 1 teaspoon fresh thyme leaves 2 bay leaves 1 cup dry, fruity white wine (Chardonnay or Sauvignon Blanc) 8 tablespoons (1 stick) unsalted butter, at room temperature 1 tablespoon fresh lemon juice 1 tablespoon minced fresh chives Preheat the oven to 400 degrees. Place the fish in a gratin dish or stainless steel baking dish that is narrow enough to prevent the garnishes and the wine from spreading out too much. Sprinkle with the mushrooms, shallots, ½ teaspoon salt, ½ teaspoon pepper, olive oil, thyme, bay leaves, and wine. Cover tightly with a piece of aluminum foil so the fish will cook in its own steam. Bake for 35 to 45 minutes, or until the fish is cooked through. Check by inserting the point of a small knife into the flesh. It should be tender, and the flesh should separate from the central bone when pierced with the knife. Reduce the heat to 150 degrees. Using a large hamburger spatula, transfer the whole fish to an ovenproof serving platter, and set aside in the warm oven while you complete the recipe. Pour the fish’s cooking juices and vegetable solids into a small saucepan, and discard the bay leaves. You should have ¾ to 1 cup of liquid; cook down the liquid or add water to adjust the yield to this amount. Bring to a boil on top of the stove, and add the butter spoonful by spoonful, incorporating each piece into the mixture with a whisk before you add another. Remove the saucepan from the heat, and add the lemon juice, chives, and additional salt and pepper to taste. At serving time, pull or scrape off the skin on top of the fish with a small paring knife. Coat the fish with the sauce, and sprinkle the chives on top. Bring to the table, and carve for the guests.

(1) Butterbeer and Ice Cream Floats Treat yourself with the ultimate mug of happiness. It has practically everything we all die for; cream, ice cream, and butterbeer. It serves as an excellent beverage for the table when there are special celebrations around. It's warming and soothing to the core. It does take a little extra time and is made with many ingredients, but it will be all worth it. Makes: 4 Cooking Time: 10 minutes Duration: 20 minutes Ingredient Checklist: For the Dark Butterscotch Caramel Sauce: 1 cup whole milk 1 3/4 cups dark brown sugar ¼ cup butter ½ cup heavy whipping cream 2 teaspoons vanilla extract 1 teaspoon sea salt 2 tablespoons Scotch whiskey 2 tablespoons molasses For the No-Churn Caramel Coconut Ice Cream: 4 cups whole milk 1 ½ cups sugar 2 cups full-fat coconut milk ¼ cup cornstarch 8 egg yolks 4 tablespoons butter ½ teaspoons salt 2 teaspoons vanilla ¼ cup prepared caramel For the Butterbeer: 1 ½ cups carbonated water 1 teaspoon strong black coffee ¼ teaspoon vanilla extract 3 ½ tablespoons prepared caramel 1 tablespoon whipping cream ½ teaspoons cocoa powder 3 - 4 drops cider vinegar 1 dash salt 1 dash nutmeg 1 dash cinnamon 1 dash ginger HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH How to Cook: For the Caramel: Mix brown sugar with milk, butter, cream, salt and molasses in a saucepan on medium heat. Boil the mixture and stir cook for 10 minutes until it darkens. Stir in bourbon then reduce the heat. Cook for 5 minutes. Add vanilla and mix well. Allow it cool and store in a sealed container. For the No-Churn Coconut Caramel Ice Cream: Beat egg yolks with sugar in a large bowl. Stir in salt, cornstarch, and milk. Transfer the mixture to a cooking pan. Stir cook for 8 minutes on low heat then turns off the heat. Add vanilla, caramel, and butter and mix well. Strain the mixture through the mesh strainer into a container. Refrigerate for 30 minutes. Meanwhile, beat coconut milk until fluffy. Pour the cream into ice cream mixture and mix well. Freeze overnight. For the Butterbeer Floats: Mix all the ingredients for butterbeer except carbonated water at the bottom of a mug. Add a cup of carbonated water and place 2 scoops of coconut ice cream. Serve immediately.

6 large eggs 1/4 cup chopped fresh basil leaves 1/2 cup crumbled goat cheese 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 tablespoon olive oil 2 cups sliced baby bella mushrooms 1 small yellow onion, peeled and diced 1 cup water 1 In a medium bowl, whisk together eggs, basil, goat cheese, salt, and pepper. Set aside. 2 Press the Sauté button on the Instant Pot®. Heat oil 30 seconds and stir-fry mushrooms and onions 5 minutes until onions are translucent. 3 Transfer cooked mushroom mixture to a 7-cup glass bowl greased with either oil or cooking spray and set aside to cool 5 minutes. Pour

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

Thanks to our new biotechnologies, we now have the power to change the evolutionary trajectories of species that seem destined to disappear, to rescue and revitalize ecosystems that are threatened by the ever-expanding human footprint or that are struggling to adapt to our planet’s changing climate. We could, for example, transfer the domestic ferret’s resistance to Sylvatic plague to black-footed ferrets that are facing extinction across their native range because of the introduced disease. Or we could transfer heat-tolerance between coral populations that are suffering as the oceans warm, or immunize white-footed mice against Lyme disease so that they can no longer pass the disease to humans. We may even eventually bring something back. Not a mammoth or a passenger pigeon, but instead some trait or function or aspect of an extinct species that can, in its re-establishment, restore some missing ecosystem function and allow other species to thrive in today’s altered world.

This is grown-up mac and cheese that you could easily serve to company. Of course, it’s wonderful that butternut squash is packed with beta-carotene, but it’s also a pretty amazing substitute for lots of cream and cheese when making mac and cheese. I personally love a little bit of Gorgonzola Dolce (a mild, slightly sweet Italian blue cheese) here, but a sharp cheddar or smoked Gouda would also be great. 5 ounces frozen diced butternut squash ¼ cup low-sodium vegetable stock Pinch salt Pinch nutmeg Pinch cayenne pepper Pinch freshly ground black pepper 8 ounces prepared, packaged gnocchi 1 tablespoon olive oil 1 garlic clove, minced 2 fresh sage leaves 1 ounce Gorgonzola Dolce or other mild blue cheese 1 tablespoon heavy cream (optional) 1.In a saucepan, bring the butternut squash and vegetable stock to a boil. Cover, and reduce the heat to medium-low. Simmer for 10 minutes, or until the squash is very tender. 2.Transfer the squash and vegetable stock to a blender. Add the salt, nutmeg, cayenne, and black pepper, and blend on low speed until it’s completely smooth. (Make sure your blender is no more than half full or the hot liquid may erupt through the lid.) 3.Taste and add additional salt if needed. Set the squash aside. 4.Using the same saucepan, cook the

A one Watt bulb transfers one unit of electrical energy every second to heat and light.

crumbles (about 5 cups) 2 cups [240 g] cooked long-grain rice, cooled 2 eggs, lightly beaten 1. Preheat the oven to 350°F [180°C]. Grease a 9 by 9 in [23 by 23 cm] square baking dish. 2. In a large skillet over medium-high heat, warm the vegetable oil. Add the sausage and cook until well browned, 8 to 10 minutes, using a spatula to break up the meat into small pieces. Transfer to a bowl and set aside. 3. Turn down the heat to medium and melt the butter. Add the onion, bell pepper, and celery and cook until tender, 8 to 10 minutes, stirring occasionally. Add the garlic, sage, and Creole seasoning and cook until fragrant, about 1 minute. Return the sausage to the skillet, add the chicken broth, increase the heat to medium-high, and bring to a simmer. 4. In a large bowl, combine the cornbread, rice, and eggs. Fold in the sausage

The first chlorofluorocarbon compound they synthesized was dichlorodifluoromethane (CCl2F2), known as F12 and sold under the proprietary name Freon, whose intermediate was trichlorofluoromethane (CFCl3 known as F11), and although they did not make it, they were aware that they could also produce the overfluorinated alternative, chlorotrifluoromethane (CF3Cl), known as F13. They sniffed F12 and survived the experiment; then they organized a series of guinea pig tests proving the compound’s safety. In April 1930 Midgley introduced Freon at the American Chemical Society meeting in a surprising manner, inhaling a bit of it on stage (nontoxic!) and slowly exhaling it to distinguish a candle flame (nonflammable!). In August 1930 GM and DuPont set up a joint stock company to make and market the compound, and Freon received its US patent (under the generic title Heat transfers) in November 1931.

Frankincense and Myrrh Lotion This homemade body lotion made from a mixture of frankincense and myrrh is a fantastic recipe. Not only does it alleviate anxiety symptoms but it also hydrates the skin with essential nutrients and vitamins. Ingredients ¼ cup of olive oil ¼ cup of coconut oil ¼ cup of beeswax ¼ cup of shea butter 2 tablespoons of vitamin E 20 drops of frankincense essential oil 20 drops of myrrh essential oil Plastic lotion dispenser bottles Directions Combine shea butter, beeswax, coconut oil and olive oil in a bowl. Add some water to a large saucepan and heat over a medium temperature until the water starts to boil. Place the bowl into the saucepan and heat the ingredients at the same time as stirring the mixture. Remove the bowl from the stove and place it in the fridge for an hour until it becomes solid. Remove the mixture from the fridge and use an electric hand mixer to whisk the ingredients until fluffy. Combine the vitamin E and the essential oils and continue to mix. Add to the plastic lotion dispenser bottles and store in a cool place. Lavender Soap Homemade Bar This homemade bar of lavender soap not only provides relief from anxiety but is also extremely beneficial for the skin. It’s simple to make, free from chemicals and easy on the pocket. Ingredients 20-30 drops of lavender essential oil Soap base 3 drops of vitamin E Decorative soap mold or oval bar molds Directions Add water to a large pan and heat it over a medium temperature until it starts to boil. Add the soap base to a glass bowl and then place the bowl in the saucepan until the base has melted. Take the bowl out of the saucepan and allow it to cool down. Add the vitamin E and the lavender and stir together thoroughly. Transfer the mixture into a soap mold and allow it to cool down and become completely solid before removing it from the soap mold. Store the soap at room temperature.

The internal combustion engine evolved from the steam engine. Both use hot gases expanding within an enclosed cylinder to supply power. The gas in a steam engine is steam, generated externally by heating water in a boiler and introduced through a valve into the cylinder, where it expands and pushes on a piston connected to a rod that transfers the motion outside the engine to turn a pair of wheels.

Serves 2 Prep time: 10 minutes Cook time: 15 minutes Total time: 25 minutes 1 head cauliflower, cut into florets (about 4 cups) 2 cloves garlic, minced ½ cup coconut cream 2 tablespoons ghee or clarified butter 1 teaspoon salt ¼ teaspoon black pepper ½ cup chicken broth 1 tablespoon minced fresh parsley This may be the most versatile recipe ever. It’s a lighter substitute for mashed potatoes, and has dozens of variations to match nearly any style of cuisine. Add more chicken broth if you like it extra creamy, or keep the chicken broth to just a tablespoon or so if you prefer it really thick. Try topping with crumbled Whole30-compliant bacon or crispy prosciutto; add a blend of fresh herbs like rosemary, oregano, and thyme; kick it up a notch with 2 tablespoons of grated, peeled fresh horseradish root or 1 teaspoon chili powder; add a dollop of whole grain mustard (perfect alongside pork); or stir in shredded cabbage and kale sautéed in clarified butter or ghee. Bring 2 cups of water to a boil in a large pot over medium-high heat. Add the cauliflower florets and garlic and simmer until the florets are fork-tender, about 15 minutes. Drain the cauliflower and transfer to a food processor. Add the coconut cream, ghee, salt, and pepper and pulse until the cauliflower begins to turn smooth in consistency. Add the chicken broth one tablespoon at a time, pulsing to mix, until the desired consistency is achieved. Add the parsley and continue blending until completely smooth. Serve warm. Make It a Meal: This dish goes well with anything. Seriously, anything. But if you made us pick a few favorites, we’d say Braised Beef Brisket, Chicken Meatballs, Halibut with Citrus-Ginger Glaze, and Walnut-Crusted Pork Tenderloin. ✪Mashing You can use a variety of tools for this dish, depending on how you prefer the texture of your mash. If you prefer a silky smooth mash, the food processor is a must. If you like it really chunky, use a hand tool (like a potato masher or large kitchen fork) instead. If you like your mash somewhere in between, try using an immersion blender.

Fideos secos, also known as sopa seca or Mexican “dry soup,” is typically made with thin spaghetti cooked in a guajillo pepper and tomato sauce, topped with avocado, queso fresco, and sometimes chicharrón (fried pork rinds). This grain-free version replaces the pasta with carrots—and I have to say, they just might be the tastiest carrots I’ve ever eaten (and this is coming from a girl who doesn’t really like carrots). Spiralized carrots are great as a pasta swap in dishes like this where you want a noodle with a good bite. Zucchini tends to get watery if cooked too long, but the carrots stay firm, creating a very pasta-like experience. 1 large (13-ounce) carrot (at least 2 inches thick) 2 dried guajillo chiles,* stemmed, split open, and seeded 4 teaspoons olive oil ⅓ cup chopped onion 3 garlic cloves 2 medium tomatoes, quartered 1 teaspoon adobo sauce (from a can of chipotle peppers in adobo sauce) ½ teaspoon ground cumin ¾ teaspoon kosher salt 4 ounces thinly sliced avocado (from 1 small Hass) 2 ounces (scant ½ cup) crumbled queso fresco 1 tablespoon chopped fresh cilantro *Read the label to be sure this product is gluten-free. Using the widest noodle blade of your spiralizer, spiralize the carrot, then cut the “noodles” into 6-inch lengths. Set aside on a plate. Soak the guajillo chiles in a bowl of ½ cup hot water until softened, about 30 minutes. Transfer the chiles and soaking liquid to a blender. Heat a large skillet over medium-high heat. Add 1 teaspoon of the oil, the onion, and garlic and cook, stirring, until the onion is golden brown, 3 to 4 minutes. Transfer the mixture to the blender. Add the tomatoes, adobo sauce, cumin, and ¼ teaspoon of the salt to the blender and blend well. In the same skillet, heat the remaining 3 teaspoons oil over medium-high heat. Add the carrot noodles and the remaining ½ teaspoon salt. Cook, stirring, until softened, about 5 minutes. Pour the sauce from the blender over the carrots, increase the heat to high, and cook, stirring occasionally, until the sauce thickens, about 5 minutes. To serve, divide the carrot noodles between 2 bowls. Top each with half the avocado, queso fresco, and cilantro.

perfect boiled eggs Serves 2 Prep time: 5 minutes Cook time: 7 to 10 minutes Total time: 12 to 15 minutes 4 eggs, large This technique and cook times are the same whether you boil 2 eggs or a dozen. We like boiling a large amount at once for on-the-go protein or to include in a Protein Salad. Prepare a small bowl half-full with ice water. Fill a small saucepan halfway with water. Bring the water to a rolling boil, then add the eggs by sliding them gently into the pan with a wooden spoon. For soft-boiled eggs, cook on high heat for 7 minutes. (This will leave your eggs truly soft-boiled, with very runny yolks.) For soft but not runny yolks, cook for 9 minutes. For true hard-boiled eggs, cook for 11 minutes. Remove the pan from the heat, and immediately transfer them to a bowl of ice water for 5 minutes to prevent them from cooking further and make them easier to peel. To peel your eggs, crack the shell at the very bottom of the egg. Then, peel under cool running water, using the shell membrane to guide the removal of the shell pieces.

Hot Chocolate Cupcakes A combination to die for – hot chocolate AND cupcakes! This recipe makes 14 cupcakes. Ingredients For the chocolate cupcakes: - ½ cup unsweetened natural cocoa powder - ¾ cup all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - 2 large eggs at room temperature - ½ cup granulated sugar - ½ cup packed light brown sugar - ⅓ cup vegetable oil - 2 teaspoons pure vanilla extract - ½ cup buttermilk For the frosting: - ½ cup dry hot chocolate mix (with NO marshmallows) - ⅓ cup heavy cream - ¾ cup unsalted butter at room temperature - 3 – 3 ½ cups confectioners’ sugar Instructions Make the cupcakes Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line muffin time with cupcake liners. In a medium bowl, whisk together cocoa powder, flour, baking soda, baking powder and salt. Set aside. Beat together the eggs, sugar, brown sugar, vegetable oil and vanilla extract until combined. Alternate adding the dry ingredients and buttermilk to batter. The batter will be somewhat thin. Pour batter into the prepared cupcake tin. Fill each paper liner halfway. Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Cool before frosting. Make the frosting In a small saucepan over medium heat, whisk together the hot cocoa mix and heavy cream. Heat for 5 minutes, stirring often, until warm. Remove from heat and cool for 20 minutes or until at room temperature. Beat the butter until smooth, about 1 minute. Add confectioners’ sugar and beat until combined, about 1 minute. With the mixer on low, slowly pour in hot cocoa mixture. Once combined, increase speed to medium-high and beat for 1 minute. For a thicker frosting, add more confectioners’ sugar. Transfer frosting to a pastry bag fitted with desired tip. Pipe frosting on to cupcakes and garnish with mini marshmallows.

White Chocolate Peppermint Cupcakes Don’t be a hater like Callie! While chocolate white may  not be technically chocolate, it’s still yummy. Makes 28 cupcakes Ingredients For the peppermint cupcakes: - 3 cups cake flour - 1 ¾ cups sugar - 1 tablespoon baking powder - 1 teaspoon salt - 1 cup unsalted butter at room temperature cut into small cubes - 5 egg whites - 1 ¼ cup milk at room temperature - 1 tablespoon peppermint extract - 12 crushed candy canes For the White Chocolate Swirled Buttercream: - 1 cup unsalted butter at room temperature - 1 cup vegetable shortening - 8 cups confectioners’ sugar - 2 tablespoons vanilla extract - ¼ cup milk - 4.4 ounces (125 grams) good quality white chocolate - Red gel paste food color For the white chocolate ganache & decoration: - 6 ounces (170 grams) white chocolate - 2 ounces (57 grams) heavy cream - 28 soft peppermint candy balls Instructions Make the cupcakes Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and line muffin tin with cupcake liners. Combine milk and peppermint extract. Set aside. Combine cake flour, sugar, baking powder, and salt in a bowl and mix on low for 2-3 minutes. Add butter a few cubes at a time and mix on low until mixture resembles coarse sand. Add egg whites and beat on medium until combined. Gradually add milk mixture and beat for 1-2 minutes until batter is smooth. Fold in crushed candy canes. Fill cupcake liners ¾ full. Bake for 16-18 minutes, or until toothpick inserted comes out with a few crumbs. Allow cupcakes to cool in the pan for 5 minutes, then remove to wire racks to finish cooling. Make the White Chocolate Buttercream Cream butter, vegetable shortening, and vanilla in bowl and mix on medium speed for 2 minutes until smooth. Reduce mixer speed to low and slowly add confectioners’ sugar 1 cup at a time while mixer is running. Once all the sugar is incorporated, add the milk and mix for 30 seconds. Melt white chocolate in microwave in 30-second intervals, stirring after each turn until melted. Incorporate melted chocolate into buttercream and mix until fluffy. Reserve ¼ cup buttercream and add a small amount of red color get to tint. Prepare a small piping bag with the red buttercream and snip the tip off. Prepare a large piping bag fitted with a large round tip. Streak the inside of the large piping bag with six stripes of red buttercream. Fill the rest of the bag with the White Chocolate Buttercream. Squeeze a swirled dollop of buttercream on top of each cupcake. Place cupcakes in the refrigerator to chill while preparing the ganache. Make the White Chocolate Ganache and Assemble Combine cream and white chocolate in bowl and heat on 30-second intervals, stirring after each turn, for about 1 minute. Stir until chocolate melts, allow to cool and thicken slightly for five minutes. Transfer to a squeeze bottle and drizzle ganache on top of buttercream. Garnish each cupcake with a peppermint candy.

With that mouth I’m bettin’ ye’re a good kisser, aren’t ye, lass?” Nerissa gasped and this time Captain Lord, his gray eyes going frosty, relinquished both women into the care of Andrew who, flushed with success over the reception his explosive had received, was just joining them. “Outside,” Captain Lord snapped. “What, fisticuffs in the garden?” the Irishman asked, raising one brow and flashing an amused grin at Nerissa. “Saints above, Christian, ’tis beneath ye, don’t ye think?” Sir Elliott, who’d lingered at the stage looking at Andrew’s notes, was frowning as he joined them. “What is this?” “My brother was just leaving,” Deirdre said hurriedly, seizing the tall stranger’s arm. “Aren’t you, Ro—I mean, Ruaidri?” “Actually, I was rather lookin’ forward to watchin’ things go boom in the night.” “What?” the admiral demanded. “Fireworks.” He cocked his head and again, Nerissa felt the heat of his bold gaze as it moved over her lips, her throat, the swell of her breasts, and a strange and not unpleasant sensation centered itself between her legs and spread upwards into her belly, outwards into her blood. “With the pretty lass here, of course.” Andrew came alive. “Now see here! How dare you speak to my sister like—” “Enough! All of you!” Deirdre was losing her patience. “Ruaidri, you told us ye were goin’ out for the evenin’ and ’tis time ye left. Christian and Elliott, ye’re drawin’ the attention of our guests and I won’t let this evenin’ be spoiled by such nonsense. Lord Andrew, I have this situation well under control. Go on out to the garden with our guests and we’ll join ye shortly.” She transferred the sleepy toddler to her other hip. “Lady Nerissa, I apologize for me brother—he’s a rogue and at the moment, a drunken fool. Don’t take him seriously.

He’s a professor of mechanical and biomedical engineering at the local university. He is somewhat renowned in his field. This is what I’m told by his adoring colleagues and students at boring cocktail parties where I play the part of devoted wife. They always marvel at what it must be like to be married to the great Dr. David Foster III. They imagine, I think, that our nights are filled with romantic whisperings about fluid dynamics and heat transfer or the power of biomechanical joints. They forget that I am a writer and maintain only a cursory understanding of and interest in David’s work—just enough to assure him that my love is true.

Pasta Fazool, from the region of Puglia Warm 4 Tablespoons of fruity extra-virgin olive oil in a large saucepan and gently sauté 1/ 2 onion, chopped, a peeled and chopped carrot, a rib of chopped celery and some minced garlic. Open a can of cannelini or Jackson Wonder beans and drain, then add to the vegetables along with 4 chopped plum tomatoes, a pinch of fresh rosemary and 2 cups boiling water. Bring back to a boil, then reduce heat and simmer for thirty minutes. Transfer about half of the beans and their liquid to a food processor and process to a thick purée. Stir the purée back into the beans. Add 1/ 4 pound of ziti (or other pasta) and another 1-2 cups of boiling water to the beans in the pot. Cook, stirring constantly, until the pasta is tender, about 10-15 minutes. Remove from heat. Add salt and lots of black pepper to taste. Serve in warm bowls, garnished with a drizzle of olive oil, a sprinkle of chopped flat-leaf parsley and some parmigiana.

Oatmeal Breakfast Soup YIELD: 6 SERVINGS (ABOUT 8 CUPS) BREAKFAST was the inspiration for this soup, which has become a favorite at our house. Bacon, oatmeal, and milk are breakfast ingredients. And leeks? Well, I always put leeks in my soup. I microwave the bacon until crisp because Gloria always does so with good results, but it could be cooked in a skillet as well. Although I use coarsely granulated Irish oatmeal, which is chewy and flavorful, the soup is good made with quick-cooking oatmeal, provided you reduce the preparation time and the liquid accordingly. The first part of the recipe—bacon, leeks, and oatmeal—can be prepared ahead. It is better to add the milk and half-and-half at the last moment, however, for a fresher, cleaner-tasting soup. Finishing the soup with both milk and half-and-half is best, although using milk only is fine. 6 slices bacon (6 to 7 ounces), preferably maple- or honey-cured 2 small leeks, trimmed, with most of the green left on, sliced thin, and washed (2½ cups) 5 cups water 1 cup Irish coarse oatmeal 1½ teaspoons salt (less if bacon is highly salted) 1 cup half-and-half 1 cup milk ½ teaspoon freshly ground black pepper Arrange the bacon on a microwave oven tray, cover with paper towels, and cook on full power for about 4 minutes, or until the slices are crisp and brown. Reserve about 2 tablespoons of the bacon fat, and transfer the bacon to a cutting board. Cut the bacon into ½-inch pieces, and set it aside. Put the reserved bacon fat in a saucepan. Add the sliced leeks, and cook over medium heat for 5 to 6 minutes, until softened. Add the water, and bring to a boil. Add the oatmeal and salt, stir, and bring to a boil. Reduce the heat to very low, cover (with the lid placed slightly ajar, so the oatmeal doesn’t boil over), and cook gently for 25 to 30 minutes, or until the oatmeal is tender. (The recipe can be made to this point up to 24 hours ahead of time.) At serving time, add the half-and-half, milk, and pepper, and bring to a boil. Serve hot with the bacon pieces sprinkled on top.

He turned his head as she approached, a smile warming his eyes, chasing away the shadows. Heat pooled in her abdomen, ran liquid through her body. Mikhail bent his dark head to hers, his mouth brushing hers tenderly. “Good evening.” He touched her hair, and then skimmed his fingers down the side of her face in a long caress. She allowed him to seat her at the table, marveling at his gallant Old World courtesy. He placed a glass of juice in front of her. “Before I go to work, I thought we could collect your things from the inn.” His long fingers selected a blueberry muffin and transferred it to the antique plate. It was exquisite, but Raven was so shocked at his words she could only stare at him for a moment, her blue eyes enormous. “What do you mean, collect my things?” It hadn’t occurred to her that he might expect them to live in the same house together. His house. His smile was slow, wicked, sexy. “I could keep providing you with new things.

Conduction is how electric hot plates transfer heat. The whole heated surface of the plate is in contact with the underside of a pan, and the heat flows from one to the other. Kinetic theory explains this as follows: As the hot plate’s temperature rises, its constituent molecules vibrate at faster and faster rates. Because they’re touching the molecules of the saucepan, they shake them. Soon all the saucepan molecules are vibrating more vigorously than before, which manifests as the saucepan’s temperature rising.

The third kind of heat transfer, by radiation, is the one linked to light. Turn on a grill, and as the element’s temperature rises, it glows red. In addition to the visible red light, it’s also giving off infrared light, which is what feels hot. When this strikes an object, say the sausages in the grill pan, it causes their constituent molecules to vibrate, raising their temperature.

The internal combustion engine, in comparison, could be started by turning a crank to work its pistons and generate a spark. (Cranking was hard work, particularly in cold weather, one reason many women preferred electric cars.) As the engine turned over, fuel—gasoline or alcohol, or a mixture of the two—in a timed sequence sprayed into its cylinders, where it was compressed and then spark-ignited, causing it to burn, heating and expanding so that it pushed on a piston connected to a rod that, again, transferred the motion outside the engine to turn a pair of wheels.

VEGETABLE BEEF SOUP Making this soup with roast beef you’ve saved from another meal (maybe Easy Roast Beef) cuts down on both prep time and cooking time. Even people who think they don’t like leftovers will enjoy this soup, which gets lots of flavor from fresh produce. SERVES 6 | 1 cup per serving Cooking spray 1 medium onion, chopped 1 medium rib of celery, diced 1 medium carrot, sliced 1½ teaspoons chopped fresh oregano or ½ teaspoon dried, crumbled 2 medium garlic cloves, minced ½ teaspoon dried thyme, crumbled 4 cups Beef Broth or commercial fat-free, no-salt-added beef broth 1 cup chopped cooked lean roast beef, cooked without salt, all visible fat discarded 1 cup cut fresh or frozen green beans 1 medium tomato, chopped Pepper to taste Lightly spray a Dutch oven with cooking spray. Cook the onion, celery, carrot, oregano, garlic, and thyme over medium heat for 4 minutes, or until the onion is soft, stirring occasionally. Stir in the remaining ingredients. Bring to a simmer. Reduce the heat and simmer, covered, for 30 minutes, or until the vegetables are tender. COOK’S TIP ON THICKENING SOUP To thicken and enrich most kinds of soup, either add some vegetables if none are called for or use more vegetables than the recipe specifies. Once they’ve cooked, transfer some or all of the vegetables to a food processor or blender and process until smooth, adding a little liquid if needed. Stir the processed vegetables back into the soup. PER SERVING calories 70 total fat 1.0 g saturated 0.5 g trans 0.0 g polyunsaturated 0.0 g monounsaturated 0.5 g cholesterol 13 mg sodium 46 mg carbohydrates 6 g fiber 2 g sugars 3 g protein 9 g calcium 35 mg potassium 304 mg dietary exchanges 1 vegetable 1 very lean meat

Electricity was a harder problem than steam had been. Though it was conceived first as a fluid, it wasn’t something that could be boiled up by heating a mass of liquid and released in controlled volumes to push a heavy piston to turn wheels. It was not a prime mover—a machine such as a windmill or a steam engine, which converts a natural source of energy into mechanical energy—it was a transfer agent. A Leyden jar discharged intermittently, in multiple bursts, each successive burst weaker than the last. A conductor—a wire, a river—could carry the charge, but when it reached the end of the wire or the other side of the river, it discharged all at once. Franklin’s electrostatic motor was powerful, yet it lacked a source of energy beyond a workman rubbing a sulfur ball to charge a Leyden jar. Assigning a workman to turn the spit by hand continued to be both simpler and less expensive. Again, unlike steam, electricity lacked obvious applications, however mysterious and fascinating it might be. With enough equipment—cat skin and amber, Leyden jar mounted with a spark gap—you could use it to light a candle. A few did, another parlor trick, but most continued to borrow a flame from the fireplace or strike a light with flint and steel.

butternut squash soup Serves 2 Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes 3 tablespoons clarified butter, ghee, or coconut oil ½ cup diced onion 3 cups diced seeded peeled butternut squash 2 cloves garlic, minced ½ teaspoon ground ginger 4 cups chicken broth 1 teaspoon salt ½ teaspoon black pepper Not sure how much squash to buy for this recipe? Generally, a 2-pound butternut squash yields 3 cups once the seeds are removed, but don’t stress about having slightly more or less squash than the recipe calls for—this one is pretty forgiving. You can also buy pre-cut butternut squash and save yourself the guess work and 10 minutes of prep time, but that’ll definitely add to your grocery bill. In a large pot, melt the cooking fat over medium heat, swirling to coat the bottom of the pot. When the fat is hot, add the onion and cook, stirring, until translucent, 2 to 3 minutes. Add the squash, garlic, and ginger and stir until the garlic becomes aromatic, about 1 minute. Add the chicken broth and bring to a boil over high heat. Boil until the butternut squash is soft, about 10 minutes. Remove the pot from the heat. In one or two batches, transfer the soup to a food processor or blender and blend on high speed until smooth in texture. Return the pureed soup to the pot. Heat the soup over medium-high heat until it thickens enough to coat the back of a wooden spoon, 7 to 10 minutes. Season with the salt and pepper. Make It a Meal: To make this a complete meal, add cooked chicken, scallops, or hard-boiled eggs when returning the soup to the pot for the last 7 to 10 minutes of cooking. For extra greens, add two generous handfuls of spinach or kale in the last 3 minutes of cooking. ✪Prepping Squash Peeling and dicing squash isn’t that tough if you have the right

coconut-curry chicken Serves 2 Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes 3 tablespoons cooking fat ½ onion, finely diced 2 cloves garlic, minced 1 tablespoon yellow curry powder 1 cup canned crushed tomatoes ½ cup coconut cream 1 teaspoon salt ½ teaspoon black pepper 1½ pounds bone-in, skin-on, split chicken breasts (2 pieces) 1 lime, quartered Don’t pour all the curry sauce over the chicken; once the mixture has come into contact with the raw meat, you have to throw it out. Instead, place your chicken in a shallow bowl, and pour a little of the sauce over the chicken. Brush or rub it evenly over the meat, then flip and repeat on the other side. Save the extra sauce to drizzle over the top of this dish before serving, or use it to top tomorrow night’s chicken, shrimp, or vegetables. To make the curry sauce, melt the cooking fat in a saucepan over medium heat and swirl to coat the bottom of the pan. When the fat is hot, add the onion and cook, stirring, until translucent, 2 to 3 minutes. Add the garlic and stir until it becomes aromatic, about 30 seconds. Add the curry powder and stir for 15 to 20 seconds, taking care that the garlic and curry powder don’t burn. Add the tomatoes and simmer until thickened, about 5 minutes. Transfer the contents of the pan to a food processor or blender and puree until smooth. Pour into a mixing bowl and let cool. Mix in the coconut cream, salt, and pepper. Place the chicken in a shallow bowl. Pour some of the sauce over the chicken and brush it on each side. Preheat a grill to high heat (500°F). Remove the chicken from the curry sauce and discard the extra sauce. Add the chicken, breast-side down, to the grill and sear until golden brown, about 2 minutes. (When the meat is properly seared it will pull off the grates very easily, so don’t rush this step.) Turn the chicken over so the bone side is down and place over indirect heat. Cover with the grill lid and continue to cook until the internal temperature of the chicken is 160°F, or the breast meat springs back when pressed with a finger. This will take 10 to 15 minutes, depending on thickness. Let the chicken rest for 5 minutes. Serve with a squeeze of lime juice and the reserved curry sauce. Make It a Meal: This recipe goes great with Cauliflower Rice and Sautéed Kale with Almonds, or grilled peppers, onions, and pineapple (see Perfect Grilled Vegetables). ✪Baked Coconut-Curry chicken If you don’t have a grill, you can bake the chicken in the oven. Turn the oven to Broil (or 500°F), and place the raw chicken in a baking dish. Sear the chicken in the oven for 5 minutes. Reduce the oven temperature to 350°F. Brush the chicken with the curry sauce and finish cooking in the oven for 10 to 15 minutes (depending on thickness), until the internal temperature reaches 160°F.

It felt good to have a man so close to me, the heat from his body transferring into mine.

4 scallions, green parts only, thinly sliced 3 garlic cloves, minced Two 28-ounce cans crushed tomatoes in puree 4 cups whole milk 4 cups heavy cream ⅓ cup all-purpose flour, sifted ⅓ cup dill fronds, torn into tiny sprigs Sea salt and freshly ground pepper to taste 1 cup grated white cheddar cheese, for serving Melt 2 tablespoons of the butter in a skillet over medium-low heat. Add the onion, shallots, scallions, and garlic. Cook, stirring occasionally, until the vegetables are softened and translucent, about 4 minutes. Transfer the mixture to the top of a double boiler over boiling water. If you don’t have a double boiler, fill a large saucepan with water and bring to a boil. Set a large heatproof bowl to fit tightly on top of the pan and transfer the mixture to the bowl. Using a wooden spoon, further crush the tomatoes into small pieces. Add the crushed tomatoes and puree, milk, and cream to the vegetable mixture and bring to a simmer, stirring

the eggplant to sit for 20 min. In a large saucepan, cook the tomatoes, garlic, black pepper, basil, and parsley, uncovered, over medium heat. In a large skillet, sauté the onions and bell peppers in a small amount of olive oil over medium-high heat for 10 min., stirring occasionally, until the vegetables are very lightly browned. Remove the skillet from the heat and transfer the browned vegetables to the tomato mixture. Pat the eggplant dry with a fresh paper towel and add it, along with the zucchini to the tomato mixture. Cover the pot and cook the stew over low-medium heat for 45 min., until the vegetables are tender. Add the white wine and ¾ t. salt and cook for an additional 5 min.

Sauté the onions with a little olive oil, a smashed garlic clove, white wine, and a little sugar and let them cook down slowly. Transfer to a bowl and set aside. Sear the chops in a little butter and oil for a few minutes on either side, then return the onions to the pan. Add a bay leaf, a sprig of thyme, a bit of rosemary, some chicken stock, and more wine. Turn down the heat, cover it, and let it cook for about 10 minutes.

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.

red wine–braised short ribs with garlic mashed potatoes costatine con purè di patate Four 12-to 14-ounce boneless beef short ribs Kosher salt and freshly ground black pepper 1 cup vegetable oil 2 carrots, cut into large dice 2 celery ribs, cut into large dice 1 yellow onion, cut into large dice 2 tablespoons tomato paste One 750-ml bottle dry red wine 2 cups port 3 sprigs fresh thyme 1 sprig fresh rosemary 1 bay leaf 2 quarts veal stock or chicken stock 2 tablespoons sherry vinegar 2½ cups Garlic Mashed Potatoes (Chapter 8) 2 tablespoons chopped fresh flat-leaf parsley 1 Lay the short ribs in a single layer in a shallow baking pan and season generously on both sides with salt. Cover and refrigerate for 2 hours. 2 Preheat the oven to 375°F. 3 Rinse the salt off the ribs and pat them dry with paper towels. Season the ribs with pepper and a light sprinkling of salt. 4 Heat a casserole or braising pan over high heat. When the pan is hot, put the oil in the pan. When the oil is hot, sear the short ribs on both sides until golden brown. Lift the short ribs from the pan and set aside. If the oil is dark, discard it and replace with fresh oil. 5 Reduce the heat to medium-high and add the carrots, celery, and onion to the pan. Cook, stirring, for about 8 minutes, or until the vegetables brown and caramelize. 6 Stir in the tomato paste. Reduce the heat to medium and cook for 2 to 3 minutes. Add the wine and port, raise the heat to medium-high, and cook for about 5 minutes, or until the liquid reduces by half. 7 Return the short ribs to the pan and add the thyme, rosemary, and bay leaf. Pour the stock into the pan. Bring to a boil over medium-high heat. Lay a sheet of parchment paper directly on the food and transfer the pan to the oven. Cook for about 2 hours, until the meat is fork tender. 8 Remove the pan from the oven and discard the parchment paper. Add the vinegar. Let the short ribs come to room temperature in the braising liquid. 9 Lift the short ribs from the liquid and set aside on a large plate or bowl, covered, to keep warm. 10 Strain the braising liquid through a fine-mesh sieve or chinois into a saucepan. Bring to a simmer over medium-high heat, reduce the heat to low, and cook for about 15 minutes, or until reduced by a quarter. Using a skimmer or large spoon, skim off any fat that rises to the surface. Season to taste with salt and pepper and pour the sauce over the ribs. 11 Serve immediately or allow to cool to room temperature and then cover and refrigerate for up to 5 days. (If you are serving immediately and the ribs and sauce are not hot enough, reheat gently over medium-low heat for about 10 minutes.)

fish fumet makes about 3 quarts 2 pounds cod bones or other nonoily fish bones 1 cup dry white wine ½ onion, chopped ½ fennel bulb, chopped 10 fresh flat-leaf parsley stems 2 sprigs fresh thyme 1 bay leaf 1 Chop the cod bones into manageably sized pieces and rinse with cool running water. Transfer to a bowl and add enough cold water to cover. Refrigerate for at least 6 hours or overnight. 2 Preheat the oven to 350°F. 3 Drain the bones and pat them dry. Spread them on a baking sheet and roast for about 20 minutes, or until they are cooked through but have not colored. There will be no fish remaining on them and the bones will be white. 4 Transfer the bones to a saucepan and add the wine, onion, fennel, parsley stems, thyme, and bay leaf. Add 1 gallon of water and bring to a simmer. Simmer for 30 minutes, remove from the heat, and set aside to stand for 10 minutes. Strain and use immediately or cover and refrigerate. The fumet will keep in the refrigerator for up to 7 days. It also will keep in the freezer for up to 1 month. mackerel escabeche with new potatoes sgombro escabeche con patate marinade and vegetables 1¼ cups cider vinegar 1¼ cups dry white wine 3 tablespoons sugar 1 tablespoon kosher salt 4 garlic cloves, thinly sliced 4 shallots, thinly sliced 2 celery ribs, cut on the diagonal into ¼-inch pieces 1 red bell pepper, thinly sliced 1 carrot, thinly sliced ½ fennel bulb, very thinly sliced ½ cup chopped green Cerignola olives or other green olives 8 saffron threads 1 sprig fresh thyme 1 bay leaf 1 teaspoon freshly ground black pepper potatoes 1 pound new potatoes 1 bay leaf ¾ cup crème fraîche 2 tablespoons snipped fresh chives Kosher salt and freshly ground black pepper mackerel ¾ cup extra virgin olive oil Four 6-ounce skin-on mackerel fillets to serve 2 tablespoons chopped fresh flat-leaf parsley 1 To prepare the marinade, bring the vinegar, wine, sugar, and ¾ cup water to a boil in a pot over high heat. Add the salt and bring the liquid to a boil. Cook at a rapid boil for about 5 minutes, or until reduced by a quarter. 2 Remove the pot from the heat and add the garlic, shallots, celery, bell pepper, carrot, fennel, olives, saffron, thyme, bay leaf, and black pepper to the liquid. Let the marinade cool to room temperature, and then let it stand for 4 hours at room temperature. 3 To prepare the mackerel, heat a sauté pan over medium-high heat. When the pan is hot, put ½ cup of olive oil in the pan. 4 When the oil is hot, sear the mackerel, skin side down, for 2 minutes. Turn the fish and cook for 1 or 2 minutes longer, or until cooked through.

roman-style omelet omelette romano ½ pound hot or sweet Italian sausage 12 large eggs Pinch of baking powder Kosher salt and freshly ground black pepper 4 tablespoons unsalted butter ¼ cup julienned roasted red bell pepper (see Note) 2 tablespoons fresh basil, washed, stems removed, julienned 2 ounces goat cheese, crumbled (about 2 tablespoons) 1 In a sauté pan, cook the sausage over medium-high heat until nicely browned and cooked through. Drain on paper towels until cool enough to handle, and then crumble the sausage meat. Set aside. 2 Crack the eggs into a mixing bowl, add the baking powder, and season to taste with salt and pepper. Using a wire whisk, beat until smooth and airy. 3 In a large nonstick sauté or 7-or 8-inch omelet pan, melt 1 tablespoon of butter over medium heat. Pour about a quarter of the eggs into the pan, sprinkle with a little more salt and pepper, and cook for 30 seconds, or until the bottom begins to set. 4 Gently flip the eggs and cook for about 30 seconds longer, or until the bottom sets but the eggs do not brown. 5 Sprinkle about a quarter of the bell pepper, a quarter of the basil, and a quarter of the cheese just off center on the omelet. Fold in half, cook for about 1 minute to soften the cheese and warm the bell pepper, and slide from the pan onto a plate and serve. Repeat to make 3 more omelets. I call this a Roman omelet because of its ingredients, particularly the fresh sausage. Every supermarket in the United States sells Italian sausage labeled “sweet” or “hot and spicy.” The choice is yours. When I think of the sausage I have eaten in Italy and especially in Rome, I think of the classic fennel-infused fresh pork sausage, which adds flavor that is just bold enough for this simple omelet whose flavor is further boosted with roasted peppers and basil. The goat cheese is the finishing touch.  serves 4 note To roast bell peppers, char them over a grill or gas flame or under a broiler until blackened on all sides and soft. Turn them as they char to ensure even blackening. Remove from the heat and transfer to a bowl. Cover with plastic wrap and set aside for about 20 minutes to steam as they cool. Lift the peppers from the bowl and rub or peel off the blackened skin. frittata with oven-dried cherry tomatoes and mozzarella frittata con pomodorini secchi e mozzarella 12 large eggs 1 cup freshly grated Parmigiano-Reggiano cheese ¼ cup whole milk Pinch of baking powder Kosher salt and freshly ground black pepper 4 tablespoons unsalted butter 32 Oven-Dried Cherry Tomato halves (recipe follows) 16 baby mozzarella balls, each about ½ ounce, halved

Energy, however, is a very different story. While chemical materials can cycle in an ecosystem, energy flows in one inevitable direction. Even though it can be temporarily stored, it always moves on, thanks to the laws of thermodynamics. The Sun’s energy, stored in the chemical bonds of a Serviceberry, will fuel the trilling voices of the Waxwings, but will eventually be dissipated as heat emanating from the warm feathered body. Energy cannot ever be completely recycled; it gets used up in the thermodynamic inefficiency of energy transfer among beings. Therefore, energy must be constantly replenished to fuel the flow.

INSPIRED BY KFC® CHILI LIME FRIED CHICKEN CHILI-LIME CHICKEN WINGS Who would have guessed that mixing maple syrup, chili sauce and lime juice would make chicken wings taste so good? Family and guests alike will scramble to ensure they get more than one of these utterly delicious wings—so be sure to make extras! —Taste of Home Test Kitchen PREP: 20 MIN. • COOK: 10 MIN./BATCH • MAKES: 2 DOZEN 2 ½ lbs. whole chicken wings 1 cup maple syrup ⅔ cup chili sauce 2 Tbsp. lime juice 2 Tbsp. Dijon mustard 1 cup all-purpose flour 2 tsp. salt 2 tsp. paprika ¼ tsp. pepper Oil for deep-fat frying Optional: Thinly sliced green onions and lime wedges 1. Cut wings into 3 sections; discard wing tip sections. In a large saucepan, combine syrup, chili sauce, lime juice and mustard. Bring to a boil; cook until liquid is reduced to about 1 cup. 2. Meanwhile, in a large shallow dish, combine flour, salt, paprika and pepper. Add wings a few at a time and toss to coat. 3. In an electric skillet or deep fryer, heat oil to 375°. Fry wings, a few at a time, for 6-8 minutes or until no longer pink, turning once. Drain on paper towels. Transfer wings to a large bowl; add sauce mixture and toss to coat. Serve immediately, with sliced green onions and lime wedges if desired. Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings. 1 piece: 142 cal., 8g fat (1g sat. fat), 15mg chol., 198mg sod., 12g carb. (9g sugars, 0 fiber), 5g pro.

Why Regularly Checking Your Oil Level Using an Oil Level Gauge is Crucial for Engine Health Your vehicle’s engine is a complex system with numerous moving parts, each working in unison to ensure optimal performance. However, like any machine, it requires proper maintenance to avoid wear and tear. One of the simplest yet most important maintenance tasks you can perform is regularly checking your engine’s oil level. Using an oil level gauge to monitor oil levels is a simple process, but it plays a crucial role in the overall health and longevity of your engine. The Role of Engine Oil Engine oil serves multiple vital functions. It lubricates the engine's moving parts, reducing friction, preventing wear and tear, and ensuring smooth operation. In addition to lubrication, oil also helps cool the engine by dissipating heat and filtering out harmful contaminants. Over time, the oil absorbs dirt, metal particles, and other debris from the engine, helping to keep everything clean and running efficiently. Regularly checking the oil level ensures that there’s enough oil to perform these critical functions. Lubrication: The Heart of Engine Function One of the primary functions of engine oil is lubrication. Moving parts inside the engine, such as pistons, camshafts, and crankshafts, generate substantial friction as they move at high speeds. Without proper lubrication, these parts can grind against each other, leading to significant damage. When oil levels are low, friction increases, and the engine parts are at a higher risk of wearing out prematurely. By checking your oil regularly using the oil level gauge, you can ensure that there is enough oil to keep the engine parts well-lubricated, preventing unnecessary damage. Preventing Overheating An often overlooked aspect of oil is its role in cooling the engine. As the engine operates, it generates heat, and oil helps absorb and transfer this heat away from the engine components. Without adequate oil, the engine can overheat, causing severe damage. Overheating can lead to warped components, blown gaskets, or even a seized engine. By regularly monitoring oil levels, you can prevent overheating and avoid costly repairs. Contaminant Removal In addition to lubrication and cooling, engine oil helps remove contaminants that accumulate in the engine. As oil circulates through the engine, it traps particles of dirt, metal shavings, and other debris, preventing them from circulating through the engine and causing damage. However, when oil levels drop too low, there is less oil to carry out this function. Contaminants may build up, which can lead to clogged oil filters or, in extreme cases, engine damage. Regular oil checks ensure that the oil remains at the proper level, so it can effectively remove harmful contaminants. Preventing Expensive Repairs Low oil levels can cause a range of engine problems, from poor performance and reduced fuel efficiency to catastrophic engine failure. By checking your oil level with the oil level gauge on a regular basis, you can catch low oil levels early and top up before any damage occurs. Ignoring this task may result in serious engine issues, which can lead to expensive repairs or even the need for an entire engine replacement. A simple check could save you hundreds, if not thousands, of dollars in repair costs. Prolonging Engine Life Engines are designed to last for many years with proper care. By regularly checking your oil level and keeping it topped up, you are ensuring that the engine continues to function as intended for a longer period. Proper maintenance, including oil checks, reduces the likelihood of early wear and tear, helping your engine run smoothly for miles to come. Conclusion Regularly checking your oil level using the oil level gauge is a simple yet effective way to maintain the health of your engine.

Emily’s English Roasted Potatoes Serves 6 to 8 Kosher salt 3 pounds large Yukon Gold potatoes, peeled and 1½ to 2-inch diced ½ cup vegetable oil Coarse sea salt or fleur de sel Minced fresh parsley Preheat the oven to 425 degrees. Bring a large pot of water with 2 tablespoons kosher salt to a boil. Add the potatoes, return to a boil, lower the heat, and simmer for 8 minutes. Drain the potatoes, place them back in the pot with the lid on, and shake the pot roughly for 5 seconds to rough up the edges. Carefully transfer the potatoes in one layer to a baking rack set over a sheet pan. Set aside to dry for at least 15 minutes. (They can sit uncovered at room temperature for several hours or in the fridge for up to 6 hours.) Pour the oil onto another sheet pan, tilt the pan to distribute the oil, and place the pan in the oven for 5 to 7 minutes, until the oil is smoking hot. Transfer the potatoes carefully into the oil (I use a large metal spatula) and toss them lightly to coat each potato with the hot oil. Evenly spread out the potatoes and lower the oven temperature to 350 degrees. Roast for 45 minutes to one hour, turning the potatoes occasionally with tongs, until very browned and crisp on the outside and tender and creamy inside. Transfer to a serving platter, sprinkle generously with 1½ to 2 teaspoons sea salt and parsley and serve hot.

How Pressure Relief Valves Enhance Transformer Longevity and Reliability? Pressure relief valves (PRVs) are integral components in the safe and reliable operation of transformers. Transformers, which are vital for the efficient distribution of electrical power, are subjected to various stresses during operation. Over time, factors like temperature fluctuations, electrical faults, and other mechanical stresses can lead to internal pressure buildup, potentially damaging the transformer. This is where PRVs play a crucial role in safeguarding transformer longevity and reliability. Understanding the Function of Pressure Relief Valves A transformer’s primary function is to step up or step down voltage levels while ensuring safe energy transfer. Inside these transformers, insulating oil is used to cool and insulate the internal components. However, this oil can heat up and expand due to electrical faults, short circuits, or external temperature changes. In some cases, if the pressure becomes too high, it could cause damage to the transformer, resulting in catastrophic failure or even fire. This is where PRVs come in. These devices are designed to release excess pressure in the transformer tank, ensuring that the pressure inside the unit remains within safe limits. When the pressure inside the transformer rises beyond a certain threshold, the PRV opens, allowing gas and oil to escape and prevent the transformer from rupturing or experiencing other damage. The Role of PRVs in Enhancing Longevity By preventing overpressure conditions, Pressure relief valves protect transformers from mechanical stress, which could otherwise degrade their internal components. Excessive pressure can lead to insulation failure, seal ruptures, and even transformer explosions. The regular operation of a PRV ensures that pressure levels are always kept under control, mitigating the risk of such failures. Moreover, PRVs help maintain optimal oil conditions inside the transformer. When overpressure occurs and oil expands, it may lead to the release of gas and even oil leakage. PRVs help maintain the integrity of the transformer’s oil system, reducing the risk of oil contamination and maintaining its cooling and insulating properties. At Precimeasure, we manufacture Pressure relief valves in 2 sizes, 80 mm and 150 mm. It can be used in transformers of all sizes. The device is cast with aluminium, it has a maximum of 2 resettable switches for trip and are highly robust and reliable. Improving Reliability Through Regular Operation A transformer’s reliability hinges on its ability to operate continuously without interruption. If a transformer fails due to pressure-related issues, the entire electrical grid may experience outages, affecting homes and businesses. Pressure relief valves contribute to transformer reliability by preventing catastrophic failures. When they open in response to high pressure, they give operators the chance to address the issue before it becomes a critical problem. Regular testing and maintenance of PRVs ensure that these devices are always functioning as expected. This proactive approach further enhances transformer reliability, as it reduces the likelihood of unanticipated failures that could otherwise lead to costly repairs or replacements. Thus, Pressure relief valves play an essential role in enhancing the longevity and reliability of transformers. By preventing overpressure situations, reducing mechanical stress, and maintaining optimal operating conditions, PRVs help transformers perform efficiently and last longer. Ensuring the proper maintenance and functioning of these valves is an investment in the transformer’s health, ultimately ensuring a reliable power supply and minimizing the risk of costly failures.