Hot Temperature Quotes

We've searched our database for all the quotes and captions related to Hot Temperature. Here they are! All 100 of them:

Molly: So how do you think of Bryce Hamilton crowd so far? Boys hot enough for you? Bethany: I wouldn't say hot. Most of them seem to have a normal body temperature.
Alexandra Adornetto (Halo (Halo, #1))
Oregon almost never got too hot. An Oregon governor must have passed a law a long, long time ago that said Oregon had to always have moderate temperatures.
Colleen Houck (Tiger's Curse (The Tiger Saga, #1))
It was fucking cold. The rover and trailer regulate their own temperatures just fine, but things weren’t hot enough in the bedroom. Story of my life.
Andy Weir (The Martian)
Death stripes away many things, especially when it arrives at a temperature hot enough to vaporize iron ... The immortal remains of Brother Watchtower watched the dragon flap away into the fog ....
Terry Pratchett (Guards! Guards! (Discworld, #8; City Watch, #1))
I did warn you Ry had a hot friend. I guess you decided to dip your thermometer in and take her temperature.” “You’re a sick fuck!” “You wouldn't want me any other way.
K. Bromberg (Slow Burn (Driven, #5))
Whoever said lying was hard was so, so wrong. Lying was easy. Lying was like a hot knife slicing through room-temperature butter. Lying was a bunch of words strung together in a pretty sentence designed to make the other person feel like everything was fine. Telling the truth, however, was impossible.
Jennifer Hillier (Jar of Hearts)
I'm sure love has its own means of survival, its preferred host, its ideal temperature, its own law of thermodynamics. Why else would women crave hot baths?
Michael Ben Zehabe (Persianality)
Women, and what went on under their collars. Hotness and coldness, coming and going in the strange musky flowery variable-weather country inside their clothes -- mysterious, important, uncontrollable. That was his father's take on things. But men's body temperatures were never dealt with; they were never even mentioned....
Margaret Atwood (Oryx and Crake (MaddAddam, #1))
In that latitude the temperature flirted with a hundred degrees for a few of the dog days, but to a child it can hardly ever be too hot. I liked the sun licking the backs of my legs, and the sweat between my shoulder blades, and the violet evenings, with ice cream and fireflies, wherein the long day slowly cooled. I liked the ants piling up dirt like coffee grounds between the bricks of our front walk, and the milkweed spittle in the vacant lot next door. I liked the freedom of shorts, sneakers, and striped T-shirt, with freckles and a short hot-weather haircut. We love easily in summer, perhaps, because we love our summer selves.
John Updike
More murders are committed at ninety-two degrees Fahrenheit than any other temperature. Over one hundred, it's too hot to move. Under ninety, cool enough to survive. But right at ninety-two degrees lies the apex of irritability, everything is itches and hair and sweat and cooked pork. The brain becomes a rat rushing around a red-hot maze. The least thing - a word, a look, a sound, the drop of a hair and - irritable murder. Irritable murder, there's a pretty and terrifying phrase for you. - Touched with Fire
Ray Bradbury (The October Country)
The rover and trailer regulate their own temperatures just fine, but things weren’t hot enough in the bedroom. Story of my life.
Andy Weir (The Martian)
Everyone tends to think of October as being an autumn month. Not so much in south Alabama, usually. There, it's another warm, if not hot, summer month. But the Alabama summer heat will sometimes get broken by cooler days. The haze of the depth of summer lifts, the humidity backs off, and the sky takes on a clearer, sharper blueness that the more languid summer days rarely could manage. And sometimes, there will be a day where the temperature gives a clear peek of what's coming.
J.F. Smith
Outside, she thought that there ought to be a word for it: the air temperature that was perfectly neither hot nor cold. One degree lower, and she might have felt a faint misgiving about not having brought a jacket. One degree higher, and a skim of sweat might have glistened at her hairline. But at this precise degree, she required neither wrap nor breeze. Were there a word for such a temperature, there would have to be a corollary for the particular ecstasy of greeting it - the heedlessness, the needlessness, the suspended lack of urgency, as if time could stop, or should. Usually temperature was a battle; only at this exact fulcrum was it an active delight.
Lionel Shriver (The Post-Birthday World)
Humans, like all mammals, are heat engines; surviving means having to continually cool off, as panting dogs do. For that, the temperature needs to be low enough for the air to act as a kind of refrigerant, drawing heat off the skin so the engine can keep pumping. At seven degrees of warming, that would become impossible for portions of the planet’s equatorial band, and especially the tropics, where humidity adds to the problem. And the effect would be fast: after a few hours, a human body would be cooked to death from both inside and out. At eleven or twelve degrees Celsius of warming, more than half the world’s population, as distributed today, would die of direct heat. Things almost certainly won’t get that hot anytime soon, though some models of unabated emissions do bring us that far eventually, over centuries. But at just five degrees, according to some calculations, whole parts of the globe would be literally unsurvivable for humans. At six, summer labor of any kind would become impossible in the lower Mississippi Valley, and everybody in the United States east of the Rockies would suffer more from heat than anyone, anywhere, in the world today. New York City would be hotter than present-day Bahrain, one of the planet’s hottest spots, and the temperature in Bahrain “would induce hyperthermia in even sleeping humans.
David Wallace-Wells (The Uninhabitable Earth: Life After Warming)
I like to drink just enough to change the temperature in the brain room. I’ll turn to less mainstream substances if I want to rearrange the furniture.
Tom Robbins (Fierce Invalids Home From Hot Climates: A Novel)
Windhoek has three temperatures: hot, mosquito, and fucking cold.
Ngamije, Rémy
Re the temperature of Venus's surface No one had expected such a hot Venus
Isaac Asimov (The Secret of the Universe)
While we're on brunch, how about hollandaise sauce? Not for me. Bacteria love hollandaise. And hollandaise, that delicate emulsion of egg yolks and clarified butter, must be held at a temperature not too hot nor too cold, lest it break when spooned over your poached eggs. Unfortunately, this lukewarm holding temperature is also the favorite environment for bacteria to copulate and reproduce in. Nobody I know has ever made hollandaise to order. Most likely, the stuff on your eggs was made hours ago and held on station. Equally disturbing is the likelihood that the butter used in the hollandaise is melted table butter, heated, clarified, and strained to get out all the breadcrumbs and cigarette butts. Butter is expensive, you know. Hollandaise is a veritable petri-dish of biohazards.
Anthony Bourdain (Kitchen Confidential: Adventures in the Culinary Underbelly)
Oh what marvels fill me with thanksgiving! The deep mahogany of a leaf once green. The feathered fronds of tiny icicles coating every twig and branch in a wintry landscape. The feel of goosebumps thawing after endured frozen temperatures. Both hands clamped around a hot mug of herbal tea. The aromatic whiff of mint under my nose. The stir of emotion from a child's cry for mommy. A gift of love detached of strings. Spotted lilies collecting raindrops in a cupped clump of petals. The vibrant mélange of colors on butterfly wings. The milky luster of a single pearl. Rainbows reflecting off iridescence bubbles. Awe-struck silence evoked by any form of beauty. Avocado flecks in your eyes. Warm hands on my face. Sweetness on the tongue. The harmony of voices. An answered prayer. A pink balloon. A caress. A smile. More. These have become my treasures by virtue of thanksgiving.
Richelle E. Goodrich (Slaying Dragons: Quotes, Poetry, & a Few Short Stories for Every Day of the Year)
For five days the city had wilted under a hard sky, sweltering in a temperature that stayed fixed in the middle nineties. Even at night there was no relief from the heat. Pyjamas and nighties stuck clammily to damp skin. Half-clad, self-pitying figures rose, exasperated by insomnia, to stumble through darkened rooms in search of a cooler plot than their bed, hoping that, all accidentally, they might waken any gross sleeper the house contained. Cold water ran hot from the taps, and the roads turned to tar.
Elizabeth Harrower (Down in the City)
The challenges of managing the prison—which was designed to hold twelve hundred inmates but instead had three times that number—were overwhelming. In the summer, the temperatures inside rose as high as 115 degrees, which is why prisoners would later call Leavenworth the Hot House.
David Grann (Killers of the Flower Moon: The Osage Murders and the Birth of the FBI)
What was it you called me? Hell’s overlord who wields his lucky pen like it’s… what was that last part?” Enough! Elise’s tolerance disappeared in a sulfurous cloud of smoke. “Hell’s overlord who wields his lucky pen like it’s his staff of masculinity,” she ground out, then lowered her head and furiously pounded on the laptop’s keyboard. Luc laughed and the hairs at the nape of her neck prickled. “Staff of masculinity. How could I have forgotten that? You could have just said—” Her cheeks burned red hot. “I made that up before I knew you liked to beat your lucky pen against the desk.” He turned in his seat and smiled the smile that never failed to raise her body temperature a hundred degrees. “And it was that particular phrase which made your habit of sucking on pen caps all the more bearable.” She glared at him and his smile widened. “Don’t make me get up and come near your desk, Lucien Masters.” “Getting up and coming near my desk are the least of my worries,” he replied in a husky, Southern rumble.
Elijana Kindel (Lucien (Manipulating The Masters #1))
But maybe my expression isn’t as bad as I think it is. Maybe Galen’s just really good at reading me. Or maybe he’s just being overly mushy himself. He is a tad protective, after all. I glance at Toraf, who’s sitting on the other full-size bed next to Rayna. And Toraf is already looking at me. When our eyes meet, he shakes his head ever so slightly. As if to say, “Don’t do it.” As if to say, “You really don’t want to do it.” As if to say, “I know you really want to do it, but I’m asking you not to. As a friend.” I huff, then adjust myself in Galen’s death grip. It’s not fair that Galen and Toraf silently ask me to accept this. That my mother is putty in Grom’s proficient hands. That her temperature barely raised a degree around my dad, yet Grom, within an hour of reunion, has her titanium exterior dissolving like Alka-Seltzer in hot water. I can’t accept it. Won’t. Will. Not.
Anna Banks (Of Triton (The Syrena Legacy, #2))
The Sun contains about a thousand times more mass than Jupiter. If it were cold, gravity would squeeze it a million times denser than an ordinary solid: it would be a 'white dwarf' about the size of the Earth but 330,000 times more massive. But the Sun's core actually has a temperature of fifteen million degrees-thousands of time hotter than its glowing surface, and the pressure of this immensely hot gas 'puffs up' the Sun and holds it in equilibrium.
Martin J. Rees (Just Six Numbers: The Deep Forces That Shape The Universe (Science Masters))
I tend to go back and forth between romanticism and cynicism. Crossing those barriers between hot and cold, I forget the lukewarm boredom of life; that lukewarm state is what I fear the most. Unable to return to feeling hot or cold, to be numb within a state of room temperature. In that state, we’re nothing better than dead.
Baek Se-hee (I Want to Die But I Want to Eat Tteokpokki)
The earth in its rapid motion round the sun possesses a degree of living force so vast that, if turned into the equivalent of heat, its temperature would be rendered at least one thousand times greater than that of red-hot iron, and the globe on which we tread would in all probability be rendered equal in brightness to the sun itself.
James Prescott Joule (The Scientific Papers of James Prescott Joule (Cambridge Library Collection - Physical Sciences) (Volume 1))
I stared at him. I felt my body begin to go cold, or perhaps hot. Something happened to the temperature of my body that didn't feel good.
Sally Rooney (Mr Salary)
The temperature inside the reactor rose to 4,650 degrees centigrade—not quite as hot as the surface of the sun.
Adam Higginbotham (Midnight in Chernobyl: The Untold Story of the World's Greatest Nuclear Disaster)
Summer in Karachi is brutal. The heat alone is ugly and unforgiving. Add unrelenting humidity, and the elements become merciless. The city sits on the sea but is surrounded by desert land that has been known to reach some of the hottest temperatures anywhere. When the heat reaches its peak, you feel baked in an oven and the thick, humid air gives everything an extra, hot skin. It's an effort to even lift your finger. You could get by with air-conditioning, but in this teeming, overpopulated Third World megapolis, it is a luxury few can afford.
Saad Shafqat (Breath of Death)
You." His fingers staying on mine, hot but steady in temperature. He's holding himself back as much as he can. "I am in love with you, and I want you more than anything else in the world.
Victoria Aveyard (King's Cage (Red Queen, #3))
The summer of 1950 was the hottest in living memory, with high humidity and temperatures above 100 F. My mother had been washing every day, and she was attacked for this, too. Peasants, especially in the North where Mrs. Mi came from, washed very rarely, because of the shortage of water. In the guerrillas, men and women used to compete to see who had the most 'revolutionary insects' (lice). Cleanliness was regarded as un proletarian When the steamy summer turned into cool autumn my father's bodyguard weighed in with a new accusation: my mother was 'behaving like a Kuomintang official's grand lady' because she had used my father's leftover hot water. At the time, in order to save fuel, there was a rule that only officials above a certain rank were entitled to wash with hot water. My father fell into this group, but my mother did not. She had been strongly advised by the women in my father's family not to touch cold water when she came near to delivery time. After the bodyguard's criticism, my father would not let my mother use his water. My mother felt like screaming at him for not taking her side against the endless intrusions into the most irrelevant recesses of her life.
Jung Chang (Wild Swans: Three Daughters of China)
[Evolution] is reminiscent of the way that the temperatures of a hot object and a cold object placed in contact with each another approach thermal equilibrium, in conformity with the second law of thermodynamics.
Murray Gell-Mann (The Quark and the Jaguar: Adventures in the Simple and the Complex)
The day I arrived in Yakutsk with my colleague Peter Osnos of The Washington Post, it was 46 below. When our plane landed, the door was frozen solidly shut, and it took about half an hour for a powerful hot-air blower- standard equipment at Siberian airports- to break the icy seal. Stepping outside was like stepping onto another planet, for at those low temperatures nothing seems quite normal. The air burns. Sounds are brittle. Every breath hovers in a strangle slow-motion cloud, adding to the mist of ice that pervades the city and blurs the sun. When the breath freezes into ice dust and falls almost silently to the ground, Siberians call it the whisper of stars.
David K. Shipler (Russia: Broken Idols, Solemn Dreams)
These smoky, room-temperature, used-up, wilted, fretful souls —how could their grudge endure my happiness? Hence I show them only the ice and the winter of my peaks—and not that my mountain still winds all the belts of the sun round itself. They hear only my winter winds whistling—and not that I also cross warm seas, like longing, heavy, hot south winds. They still have pity on my accidents; but my word says, "Let accidents come to me, they are innocent as little children.
Friedrich Nietzsche (Thus Spoke Zarathustra)
Humans can sweat more than a liter per hour, enough to cool an athlete running hard in hot conditions. Even though the temperature at the 2004 Olympic women’s marathon in Athens reached 35 degrees Celsius (95 degrees Fahrenheit), high sweat rates enabled the winner to run at an average speed of 17.3 kilometers (10.7 miles) per hour for more than two hours without overheating! No other mammal can do that because they lack sweat glands, and because most mammals are covered with fur. Fur
Daniel E. Lieberman (The Story of the Human Body: Evolution, Health and Disease)
In our culture, the water temperature increases daily. Without realizing it, we slowly become acclimated to a toxic environment full of poisonous influences. As the water temperature rises, we keep pretending we’re soaking in a hot tub having the time of our lives, never dreaming that we’re scalding our souls. As we become scarred and desensitized to what is right and wrong, good and evil, life-giving and life-draining, we lose sight of our first love. We move away from God one degree at a time.
Craig Groeschel (Soul Detox: Clean Living in a Contaminated World)
Yogasanas have often been thought of as a form of exercise. They are not exercises, but techniques which place the physical body in positions that cultivate awareness, relaxation, concentration and meditation. Part of this process is the development of good physical health by stretching, massaging and stimulating the pranic channels and internal organs. When yogasanas are performed, respiration and metabolic rates slow down, the consumption of oxygen and the body temperature drop. During exercise, however, the breath and metabolism speed up, oxygen consumption rises, and the body gets hot. In addition, asanas are designed to have specific effects on the glands and internal organs, and to alter electrochemical activity in the nervous system.
Satyananda Saraswati (Asana Pranayama Mudra Bandha)
Love is how the other person likes their coffee on a morning. How long they put their toast in the toaster for. How they like their throw pillows on the sofa to be arranged. How hot they have their shower water. How many bubbles in the bath. How they always leave empty glasses on the bar in the kitchen, and how they know exactly how you take your coffee. How they know how many candles to light around a bathtub before you get in, and how chilled your wine has to be before it’s an acceptable drinking temperature. We still have so much to learn about each other, and while I know there’s no rush, I want to know these things. I want to know if he prefers butter or jelly on his toast on a morning and if really he prefers tea over coffee, which I suspect he does. I want to know if he changes the temperature of the shower water to my preference of red hot instead of a normal hot. I want to know every little thing I don’t. Because at the end of the day, when it gets hard and you’re in the middle of the room shouting at each other over something trivial, you won’t remember the huge declarations of love. When you’re sitting against your bedroom door crying because you hate fighting, you’ll remember the way he smiles at you over breakfast and the way he trails his thumb down your spine to make you shiver. You’ll remember all the crazy little things that remind you that, no matter what, no matter how difficult or impossible it may seem, there’s no one else in this world more perfect for you than he is.
Emma Hart (Final Call (Call, #2))
Tell us of this Calim Desert,” said Wulfgar. “What is a desert?” “A barren land,” replied Deudermont grimly, not wanting to understate the challenge that would be before them if they chose that course. “An empty wasteland of blowing, stinging sands and hot winds. Where monsters rule over men, and many an unfortunate traveler has crawled to his death to be picked clean by vultures.” The four friends shrugged away the captain’s grim description. Except for the temperature difference, it sounded like home.
R.A. Salvatore (The Halfling's Gem (The Icewind Dale, #3; The Legend of Drizzt, #6))
An asteroid or comet traveling at cosmic velocities would enter the Earth’s atmosphere at such a speed that the air beneath it couldn’t get out of the way and would be compressed, as in a bicycle pump. As anyone who has used such a pump knows, compressed air grows swiftly hot, and the temperature below it would rise to some 60,000 Kelvin, or ten times the surface temperature of the Sun. In this instant of its arrival in our atmosphere, everything in the meteor’s path—people, houses, factories, cars—would crinkle and vanish like cellophane in a flame. One second after entering the atmosphere, the meteorite would slam into the Earth’s surface, where the people of Manson had a moment before been going about their business. The meteorite itself would vaporize instantly, but the blast would blow out a thousand cubic kilometers of rock, earth, and superheated gases. Every living thing within 150 miles that hadn’t been killed by the heat of entry would now be killed by the blast. Radiating outward at almost the speed of light would be the initial shock wave, sweeping everything before it. For those outside the zone of immediate devastation, the first inkling of catastrophe would be a flash of blinding light—the brightest ever seen by human eyes—followed an instant to a minute or two later by an apocalyptic sight of unimaginable grandeur: a roiling wall of darkness reaching high into the heavens, filling an entire field of view and traveling at thousands of miles an hour. Its approach would be eerily silent since it would be moving far beyond the speed of sound. Anyone in a tall building in Omaha or Des Moines, say, who chanced to look in the right direction would see a bewildering veil of turmoil followed by instantaneous oblivion. Within minutes, over an area stretching from Denver to Detroit and encompassing what had once been Chicago, St. Louis, Kansas City, the Twin Cities—the whole of the Midwest, in short—nearly every standing thing would be flattened or on fire, and nearly every living thing would be dead. People up to a thousand miles away would be knocked off their feet and sliced or clobbered by a blizzard of flying projectiles. Beyond a thousand miles the devastation from the blast would gradually diminish. But that’s just the initial shockwave. No one can do more than guess what the associated damage would be, other than that it would be brisk and global. The impact would almost certainly set off a chain of devastating earthquakes. Volcanoes across the globe would begin to rumble and spew. Tsunamis would rise up and head devastatingly for distant shores. Within an hour, a cloud of blackness would cover the planet, and burning rock and other debris would be pelting down everywhere, setting much of the planet ablaze. It has been estimated that at least a billion and a half people would be dead by the end of the first day. The massive disturbances to the ionosphere would knock out communications systems everywhere, so survivors would have no idea what was happening elsewhere or where to turn. It would hardly matter. As one commentator has put it, fleeing would mean “selecting a slow death over a quick one. The death toll would be very little affected by any plausible relocation effort, since Earth’s ability to support life would be universally diminished.
Bill Bryson (A Short History of Nearly Everything)
What are the elementary "atoms" that vibrate, making a black hole hot? Hawking left this problem unanswered. Loop theory provides a possible answer. The elementary "atoms" of a black hole that vibrate, responsible for its temperature, are the individual quanta of space on its surface.
Carlo Rovelli (La realtà non è come ci appare: La struttura elementare delle cose)
all shaking hands with Martin. Such varieties of hands, the thick, the thin, the short, the long, the fat, the lean, the coarse, the fine; such differences of temperature, the hot, the cold, the dry, the moist, the flabby; such diversities of grasp, the tight, the loose, the short-lived, and the lingering!
Charles Dickens (Martin Chuzzlewit)
at 211 degrees, water is hot. at 212 degrees, it boils. and with boiling water, comes steam… and with steam, you can power a train. one degree. Applying one extra degree of temperature to water means the difference between something that is simply very hot and something that generates enough force to power a machine
Sam Parker (212 the extra degree: How to Achieve Results Beyond Your Wildest Expectations: 212 the extra degree softcover that's motivating millions)
That was the main thing wrong with Mrs. Kamal. She spent such an extraordinary amount of mental energy feeling irritated that it was impossible not to feel irritated in turn. It was oxygen to her, this low-grade dissatisfaction, shading into anger; this sense that things weren't being done correctly, that everything from the traffic noise at night to the temperature of the hot water in the morning to the progress of Mohammed's potty training to the fact that Fatima wasn't being taught to read Urdu, only English, to the fact that Rohinka served only two dishes at dinner the night of her arrival to the cost of the car insurance for the VW Sharan to the fact that Shahid didn't have a 'proper job' and seemed to have no intention of getting one, let alone a wife, to the unfriendliness of London, the fact that it was an 'impossible city,' to the ostentatious way she complained about missing Lahore, especially at dinner time, giving meaningful, sad, reproachful looks at the food Rohinka had cooked.
John Lanchester (Capital)
Good people, your food is digested by various juices in the stomach. There is a stomach juice for everything you eat. There is a juice for meat and a juice for potatoes. There is a juice for chitterlings and a juice for sweet potato pie. There is a juice for buttermilk and a juice for hopping John. But sometimes it happens these juices get mixed up and the wrong juice is applied to the wrong food. Now you might eat corn on the cob which has just been taken out of the pot and it’s so hot you burn your tongue. Well, your mouth gets mixed up and sends the wrong signal to your stomach. And your stomach hauls off and lets go with the juice for cayenne pepper. Suddenly you got an upset stomach and the hot corn goes to your head. It causes a burning fever and your temperature rises. Your head gets so hot it causes the corn to begin popping. And the popped corn comes through your skull and gets mixed up with your hair. And that’s how you get dandruff. Dusty Fletcher at the Apollo Theater on 125th Street in Harlem
Chester Himes (Blind Man with a Pistol (Harlem Cycle, #8))
Beauty is something that is hard to debate. Every man thinks his ideal the best.” His eyes raked her hotly, and she felt her internal temperature increase like a kitchen stove overly stocked before being lit. “But the wittiest women rise to the top of this structure, conventional beauty often taking a backseat to a woman possessed of a clever tongue.
Anne Mallory (Seven Secrets of Seduction (Secrets, #1))
Chidi: How did you know? Jason: It wasn't like I heard a bell ring or anything. I just suddenly had this calm feeling, like the air inside my lungs was the same as the air outside my body. It was peaceful. You know the feeling when you think a jalapeño popper is gonna be too hot, but you bite into it anyway and it's actually the perfect temperature?
The Good Place
In despair, I offer your readers their choice of the following definitions of entropy. My authorities are such books and journals as I have by me at the moment. (a) Entropy is that portion of the intrinsic energy of a system which cannot be converted into work by even a perfect heat engine.—Clausius. (b) Entropy is that portion of the intrinsic energy which can be converted into work by a perfect engine.—Maxwell, following Tait. (c) Entropy is that portion of the intrinsic energy which is not converted into work by our imperfect engines.—Swinburne. (d) Entropy (in a volume of gas) is that which remains constant when heat neither enters nor leaves the gas.—W. Robinson. (e) Entropy may be called the ‘thermal weight’, temperature being called the ‘thermal height.’—Ibid. (f) Entropy is one of the factors of heat, temperature being the other.—Engineering. I set up these bald statement as so many Aunt Sallys, for any one to shy at. [Lamenting a list of confused interpretations of the meaning of entropy, being hotly debated in journals at the time.]
Sydney Herbert Evershed
Steam pressure inside the sealed reactor space rose exponentially—eight atmospheres in a second—heaving Elena, the two-thousand-tonne concrete-and-steel upper biological shield, clear of its mountings and shearing the remaining pressure tubes at their welds. The temperature inside the reactor rose to 4,650 degrees centigrade—not quite as hot as the surface of the sun.
Adam Higginbotham (Midnight in Chernobyl: The Untold Story of the World's Greatest Nuclear Disaster)
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.
Manjit Kumar (Quantum: Einstein, Bohr and the Great Debate About the Nature of Reality)
I’ve always enjoyed sherry at room temperature on a summer afternoon. I’m not fond of cold drinks on hot days. I’ll take a drink of sherry and, a little later, lie down for a nap, and fall asleep before I know it. When I wake up, some of the day’s heat is gone. I hope I can die that way—drink a little sherry on a summer afternoon, stretch out on a sofa, drop off to sleep, and never wake up.
Haruki Murakami (1Q84 (Vintage International))
The guy stood a yard inside the dark room and waited, blinking, letting his eyes adjust to the gloom after the hot whiteness of the Key West sun. It was June, dead-on four o’clock in the afternoon, the southernmost part of the United States. Way farther south than most of the Bahamas. A hot white sun and a fierce temperature. Reacher sat at his table in back and sipped water from a plastic bottle and waited.
Lee Child (Tripwire (Jack Reacher, #3))
how about hollandaise sauce? Not for me. Bacteria love hollandaise. And hollandaise, that delicate emulsion of egg yolks and clarified butter, must be held at a temperature not too hot nor too cold, lest it break when spooned over your poached eggs. Unfortunately, this lukewarm holding temperature is also the favorite environment for bacteria to copulate and reproduce in. Nobody I know has ever made hollandaise to order.
Anthony Bourdain (Kitchen Confidential: Adventures in the Culinary Underbelly)
He sucked in a harsh breath when she pressed her mouth to his, and she was fascinated by the way his eyes darkened and glittered with sexual hunger when their tongues melded together. It was cold, the temperature dropping little by little. It didn’t matter. Not when she could press her bare breasts against his chest to warm them, when his hands slid up her back and his arms were so engulfing and so hot she was encased in perfect heat.
Kay Stockham (The Sheriff's Daughter (North Star, Montana #3))
Who’s teasing? I’m telling him the truth. He ain’t going to have it. Neither one of ‘em going to have it. And I’ll tell you something else you not going to have. You not going to have no private coach with four red velvet chairs that swivel around in one place whenever you want ‘em to. No. and you not going to have your own special toilet and your own special-made eight-foot bed either. And a valet and a cook and a secretary to travel with you and do everything you say. Everything: get the right temperature in your hot-water bottle and make sure the smoking tobacco in the silver humidor is fresh each and every day. There’s something else you not going to have. You ever have five thousand dollars of cold cash money in your pocket and walk into a bank and tell the bank man you want such and such a house on such and such a street and he sell it to you right then? Well, you won’t ever have it. And you not going to have a governor’s mansion, or eight thousand acres of timber to sell. And you not going to have no ship under your command to sail on, no train to run, and you can join the 332nd if you want to and shoot down a thousand German planes all by yourself and land in Hitler’s backyard and whip him with your own hands, but you never going to have four stars on your shirt front, or even three. And you not going to have no breakfast tray brought in to you early in the morning with a red rose on it and two warm croissants and a cup of hot chocolate. Nope. Never. And no pheasant buried in coconut leaves for twenty days and stuffed with wild rice and cooked over a wood fire so tender and delicate it make you cry. And no Rothschild ’29 or even Beaujolais to go with it.” A few men passing by stopped to listen to Tommy’s lecture. “What’s going on?” they asked Hospital Tommy. “Feather refused them a beer,” said. The men laughed. “And no baked Alaska!” Railroad Tommy went on. “None! You never going to have that.” “No baked Alaska?” Guitar opened his eyes wide with horror and grabbed his throat.” You breaking my heart!” “Well, now. That’s something you will have—a broken heart.” Railroad Tommy’s eyes softened, but the merriment in them died suddenly. “And folly. A whole lot of folly. You can count on it.” “Mr. Tommy, suh,” Guitar sang in mock humility, “we just wanted a bottle of beer is all.” “Yeah,” said Tommy. “Yeah, well, welcome aboard.
Toni Morrison (Song of Solomon)
In 1958 a friend in San Francisco burned out his veins shooting up hot paregoric, a cheap high. It’s safer for me to continue smoldering just below the temperature of actual flame wondering if there’s a distant land where life freely flows like a river. Years ago in a high green pasture near timberline I watched a small black bear on its back rolling back and forth and shimmying to scratch its back, pawing the air with pleasure, not likely wanting to be anywhere or anyone else.
Jim Harrison (In Search of Small Gods)
Run everything on a generator,” Haskel said. “Got to keep it a certain temperature for the stuff I carry. Not too cold. Not too hot. There’s shit in here, weather got wrong, it’d go off and blow our asses all the way to Mineola. Maybe out in the goddamned Gulf.” “I don’t like to travel that far unless I got plane tickets and a steward in my lap,” Leonard said. Haskel cut an eye toward Leonard. “You mean stewardess, don’t you?” “I don’t think so,” Leonard said, and let Haskel churn that one over.
Joe R. Lansdale
Any chance you could get us a bucket of ice water for today’s lesson?” he asked, straightening up and clearing his throat. “I promise not to dump it on Foster’s head—unless she wants me to.” Elwin sighed as he headed for the alchemy section of the Healing Center. “Why do I have a feeling I’m going to regret this?” “You won’t!” Keefe assured him. “We’re working on body temperature regulation.” Sophie groaned. The day they’d practiced that skill at Exillium had been long, hot, and very, very sweaty. And given the large silver basin of freezing water that Elwin set on the cot next to hers, it looked like a lot of shivering would soon be in her future.
Shannon Messenger (Flashback (Keeper of the Lost Cities #7))
What those two young physicists did remains the most important step yet made in the search for quantum gravity. They gave us two general and simple laws, which were the first physical predictions to come from the study of quantum gravity. They are: Unruh's law. Accelerating observers see themselves as embedded in a gas of hot photons at a temperature proportional to their acceleration. Bekenstein's law With every horizon that forms a boundary separating an observer from a region which is hidden from them, there is associated an entropy which measures the amount of information which is hidden behind it. This entropy is always proportional to the area of the horizon.
Lee Smolin (Three Roads To Quantum Gravity)
The frog in the frying pan is a psychological term, a phenomenon,” she said. “If you stick a frog into a sizzling hot frying pan what’ll it do?” “Jump out?” suggested Clara. “Jump out. But if you put one into a pan at room temperature then slowly raise the heat, what happens?” Clara thought about it. “It’ll jump out when it gets too hot?” Myrna shook her head. “No.” She took her feet off the hassock and leaned forward again, her eyes intense. “The frog just sits there. It gets hotter and hotter but it never moves. It adjusts and adjusts. Never leaves.” “Never?” asked Clara, quietly. “Never. It stays there until it dies.” Clara look a long, slow, deep breath, then exhaled. “I saw it with my clients who’d been abused either physically or emotionally. The relationship never starts with a fist to the face, or an insult. If it did there’d be no second date. It always starts gently. Kindly. The other person draws you in. To trust them. To need them. And then they slowly turn. Little by little, increasing the heat. Until you’re trapped.” “But Lillian wasn’t a lover, or a husband. She was just a friend.” “Friends can be abusive. Friendships can turn, become foul,” said Myrna. “She fed on your gratitude. Fed on your insecurities, on your love for her. But you did something she never expected.” Clara waited. “You stood up for yourself. For your art. You left. And she hated you for it.
Anonymous
Chickpea Stew Canned chickpeas, potatoes, tomatoes, and onion flavored with rosemary cook into a chunky vegetarian main-dish stew. This also makes a great side dish for pork or lamb. SERVES 6 3 16-ounce cans chickpeas, rinsed and drained 5 medium carrots, sliced 2 medium potatoes, peeled and chopped 1 cup peeled, seeded, and chopped fresh or canned tomatoes with their juice 1 medium onion, chopped 2 teaspoons chopped fresh rosemary ½ cup Chicken Broth ([>]), canned chicken or vegetable broth, or water 2 tablespoons olive oil Salt and freshly ground pepper Combine all the ingredients in a large slow cooker. Cover and cook on low for 6 to 8 hours, or until the vegetables are tender. Serve hot or at room temperature.
Michele Scicolone (The Italian Slow Cooker: 125 Easy Recipes for the Electric Slow Cooker)
I undress, look at myself in the mirror with no special acknowledgement of the worn-down woman who looks back at me, and then climb into the shower, turn on the hot water, and once the temperature’s set to exactly where I want it, when the water begins to feel like a womb, I cry into my palms. Under the shower’s waterfall, I squint, sniffle, choke. I cough. I stutter my way through every defeated sound I know, and I hate myself for making them. I hope no one can hear me, and that the shower will keep my secret. I cry like that until I have nothing left in me, until I’ve been emptied, and then I stop and decide that it’s over, that I should stop feeling sorry for myself. That I’ve already held myself together for this long. That I can’t break apart again now.
Dimitri Nasrallah (Hotline)
The temperature was in the nineties, and on hot nights Chicagoans feel the city body and soul. The stockyards are gone, Chicago is no longer slaughter-city, but the old smells revive in the night heat. Miles of railroad siding along the streets once were filled with red cattle cars, the animals waiting to enter the yards lowing and reeking. The old stink still haunts the place. It returns at times, suspiring from the vacated soil, to remind us all that Chicago had once led the world in butcher-technology and that billions of animals had died here. And that night the windows were open wide and the familiar depressing multilayered stink of meat, tallow, blood-meal, pulverized bones, hides, soap, smoked slabs, and burnt hair came back. Old Chicago breathed again through leaves and screens. I heard fire trucks and the gulp and whoop of ambulances, bowel-deep and hysterical. In the surrounding black slums incendiarism shoots up in summer, an index, some say, of psychopathology. Although the love of flames is also religious. However, Denise was sitting nude on the bed rapidly and strongly brushing her hair. Over the lake, steel mills twinkled. Lamplight showed the soot already fallen on the leaves of the wall ivy. We had an early drought that year. Chicago, this night, was panting, the big urban engines going, tenements blazing in Oakwood with great shawls of flame, the sirens weirdly yelping, the fire engines, ambulances, and police cars – mad-dog, gashing-knife weather, a rape and murder night, thousands of hydrants open, spraying water from both breasts.
Saul Bellow (Humboldt's Gift)
Lieberman began calculating temperatures, speed, and body weight. Soon, there it was before him: the solution to the Running Man mystery. To run an antelope to death, Lieberman determined, all you have to do is scare it into a gallop on a hot day. “If you keep just close enough for it to see you, it will keep sprinting away. After about ten or fifteen kilometers’ worth of running, it will go into hyperthermia and collapse.” Translation: if you can run six miles on a summer day then you, my friend, are a lethal weapon in the animal kingdom. We can dump heat on the run, but animals can’t pant while they gallop. “We can run in conditions that no other animal can run in,” Lieberman realized. “And it’s not even hard. If a middle-aged professor can outrun a dog on a hot day, imagine what a pack of motivated hunter-gatherers could do to an overheated antelope.” It
Christopher McDougall (Born to Run)
Now into the small ceramic pan I grate the block of couverture. Almost at once the scent rises, the dark and loamy scent of bitter chocolate from the block. At this concentration it is slow to melt; the chocolate is very low in fat, and I will have to add butter and cream to the mixture to bring it to truffle consistency. But now it smells of history; of the mountains and forests of South America' of felled wood and spilled sap and campfire smoke. It smells of incense and patchouli; of the black gold of the Maya and the red gold of the Aztec; of stone and dust and of a young girl with flowers in her hair and a cup of pulque in her hand. It is intoxicating; as it melts, the chocolate becomes glossy; steam rises from the copper pan, and the scent grows richer, blossoming into cinnamon and allspice and nutmeg; dark undertones of anise and espresso; brighter notes of vanilla and ginger. Now it is almost melted through. A gentle vapor rises from the pan. Now we have the true Theobroma, the elixir of the gods in volatile form, and in the steam I can almost see- A young girl dancing with the moon. A rabbit follows at her heels. Behind her stands a woman with her head in shadow, so that for a moment she seems to look three ways- But now the steam is getting too thick. The chocolate must be no warmer than forty-six degrees. Too hot, and the chocolate will scorch and streak. Too cool, and it will bloom white and dull. I know by the scent and the level of steam that we are close to the danger point. Take the copper off the heat and stand the ceramic in cold water until the temperature has dropped. Cooling, it acquires a floral scent; of violet and lavender papier poudré. It smells of my grandmother, if I'd had one, and of wedding dresses kept carefully boxed in the attic, and of bouquets under glass.
Joanne Harris (The Girl with No Shadow (Chocolat, #2))
ethanol may actually make some kinds of air pollution worse. It evaporates faster than pure gasoline, contributing to ozone problems in hot temperatures. A 2006 study published in the Proceedings of the National Academy of Sciences concluded that ethanol does reduce greenhouse gas emissions by 12 percent relative to gasoline, but it calculated that devoting the entire U.S. corn crop to make ethanol would replace only a small fraction of American gasoline consumption. Corn farming also contributes to environmental degradation due to runoff from fertilizer and pesticides. But to dwell on the science is to miss the point. As the New York Times noted in the throes of the 2000 presidential race, ―Regardless of whether ethanol is a great fuel for cars, it certainly works wonders in Iowa campaigns. The ethanol tax subsidy increases the demand for corn, which puts money in farmers‘ pockets. Just before the Iowa caucuses, corn farmer Marvin Flier told the Times, ―Sometimes I think [the candidates] just come out and pander to us, he said. Then he added, ―Of course, that may not be the worst thing. The National Corn Growers Association figures that the ethanol program increases the demand for corn, which adds 30 cents to the price of every bushel sold. Bill Bradley opposed the ethanol subsidy during his three terms as a senator from New Jersey (not a big corn-growing state). Indeed, some of his most important accomplishments as a senator involved purging the tax code of subsidies and loopholes that collectively do more harm than good. But when Bill Bradley arrived in Iowa as a Democratic presidential candidate back in 1992, he ―spoke to some farmers‖ and suddenly found it in his heart to support tax breaks for ethanol. In short, he realized that ethanol is crucial to Iowa voters, and Iowa is crucial to the presidential race.
Charles Wheelan (Naked Economics: Undressing the Dismal Science (Fully Revised and Updated))
Always toast in a single layer, stir often, and pull bits and pieces as they are done. Toast thin slices of bread, to be smeared with chicken liver paste or fava bean purée at medium-low heat (about 350°F) so they don’t burn or dry out, which will result in mouth-damaging shards. Thicker slices of bread, to be topped with poached eggs and greens or tomatoes and ricotta, can be toasted at high heat (up to 450°F), or on a hot grill, so they brown quickly on the surface and remain chewy in the center. At 450°F and above, coconut flakes, pine nuts, and bread crumbs will go from perfect to burnt in the time it takes to sneeze. Knock 50 to 75°F off the temperature, and you’ll buy yourself the luxury of time. If a sneezing fit hits, your toasted foods will be safe. And when you deem the toastiness of these delicate foods sufficient, remove them from their hot trays (not doing so may lead to carryover and your perfectly toasted food will blacken while your back is turned).
Samin Nosrat (Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking)
The TRPV1 sensor, which detects painful heat, is also tuned to the needs of its owners, and especially to their body temperatures. It activates at 45°C (113°F) in chickens, 42°C (108°F) in mice and humans, 38°C (100°F) in frogs, and 33°C (91°F) in zebrafish (which might have no use for a cold sensor but clearly benefit from a hot one). Each species has its own definition of hot. The temperature at which we live would be painful to a zebrafish. The temperature that would start to agonize a mouse wouldn’t bother a chicken. And even chickens are overshadowed by two species that have the least sensitive versions of TRPV1 thus far tested, enabling them to shrug off heat that other creatures can’t bear. For obvious reasons, one of these is the desert-dwelling Bactrian camel. Unexpectedly, the second is—drumroll, please—the thirteen-lined ground squirrel! The unassuming rodent that I held not only can cope with temperatures that are close to freezing but also can abide extreme heat.
Ed Yong (An Immense World: How Animal Senses Reveal the Hidden Realms Around Us)
YOUR STOVE It may seem inconsequential to consider your stove as a contributor to your beer’s character, but it is. If you use an electric stove and your brewpot is in direct contact with the burner element, then you are scorching malt sugars onto the inside bottom of the pot. Have you noticed that your light ales and light lagers haven’t been as light as you anticipated? Perhaps some of your brews have a discernible burnt flavor. When the hot element of your electric stove (an electric immersion-type heater will also create the same effect) is in direct contact with your pot, it caramelizes sugars during the boil. Caramelizing takes place during any kind of boil, but is exaggerated by the high temperatures of red-hot electric stoves. There is an easy, simple and inexpensive solution. Buy a wire “trivet” and place it between the pot and the stove coil. You also can fashion a simple triangular trivet from a nonlacquered coat hanger. This will greatly reduce the caramelization of your boiling wort.
Charles Papazian (The Homebrewer's Companion)
Rookie Cinnamon Sugar Doughnuts* Parental supervision necessary for frying Makes 8 doughnuts and 8 doughnut holes Ingredients Vegetable oil 1 (8-count) tube of premade, large biscuit dough (found in the refrigerated dough aisle at supermarkets) ½ cup sugar ¼ teaspoon ground cinnamon Directions 1. Fill a large saucepan with vegetable oil to a depth of 1 inch. 2. Heat oil over medium heat until it reaches 365°F. You can measure the temperature with a cooking oil thermometer. Or, drop a single kernel of popcorn into the oil as it’s heating. When the kernel pops, you’re ready to fry. 3. While the oil heats, open the biscuit tube and separate the rounds. Use a 1-inch-round cookie cutter to cut a hole in the center of each biscuit. Save the holes. 4. Mix the sugar and cinnamon in a large shallow bowl. 5. Add 2 doughnuts to the hot oil at a time. Cook, turning once, until golden brown—about 1 minute per side. 6. Drain on paper towels and immediately toss in the cinnamon sugar to coat. Cool on a wire rack. Repeat with the remaining doughnuts and holes.
Jessie Janowitz (The Doughnut Fix)
The principal energy sources of our present industrial civilization are the so-called fossil fuels. We burn wood and oil, coal and natural gas, and, in the process, release waste gases, principally CO2, into the air. Consequently, the carbon dioxide content of the Earth’s atmosphere is increasing dramatically. The possibility of a runaway greenhouse effect suggests that we have to be careful: Even a one- or two-degree rise in the global temperature can have catastrophic consequences. In the burning of coal and oil and gasoline, we are also putting sulfuric acid into the atmosphere. Like Venus, our stratosphere even now has a substantial mist of tiny sulfuric acid droplets. Our major cities are polluted with noxious molecules. We do not understand the long-term effects of our course of action. But we have also been perturbing the climate in the opposite sense. For hundreds of thousands of years human beings have been burning and cutting down forests and encouraging domestic animals to graze on and destroy grasslands. Slash-and-burn agriculture, industrial tropical deforestation and overgrazing are rampant today. But forests are darker than grasslands, and grasslands are darker than deserts. As a consequence, the amount of sunlight that is absorbed by the ground has been declining, and by changes in the land use we are lowering the surface temperature of our planet. Might this cooling increase the size of the polar ice cap, which, because it is bright, will reflect still more sunlight from the Earth, further cooling the planet, driving a runaway albedo* effect? Our lovely blue planet, the Earth, is the only home we know. Venus is too hot. Mars is too cold. But the Earth is just right, a heaven for humans. After all, we evolved here. But our congenial climate may be unstable. We are perturbing our poor planet in serious and contradictory ways. Is there any danger of driving the environment of the Earth toward the planetary Hell of Venus or the global ice age of Mars? The simple answer is that nobody knows. The study of the global climate, the comparison of the Earth with other worlds, are subjects in their earliest stages of development. They are fields that are poorly and grudgingly funded. In our ignorance, we continue to push and pull, to pollute the atmosphere and brighten the land, oblivious of the fact that the long-term consequences are largely unknown.
Carl Sagan (Cosmos)
1 tablespoon flaked sea salt, like Maldon 2 pieces of salmon fillet with skin on, ⅓ pound each Olive oil Freshly ground black pepper and lemon wedges, for serving Scatter the salt evenly over a dry, well-seasoned 10-inch cast-iron pan. A stainless steel pan will also work. If you’re using a stainless steel pan instead of cast iron, brush the pan lightly with oil before adding the salt. Place the pan over medium-high heat for 3 minutes. While the pan heats, dry the fish fillets well with paper towels and lay them flat on a large plate. Brush with olive oil on both sides. Place the fish into the hot pan, skin side down. Turn the heat down slightly if the crackle sounds too loud and sputtery. Cover with a lid. If you don’t have a lid that fits your pan, a metal baking sheet will do the job. Cook without moving the fillets for 3 to 5 minutes, until the skin is brown and crisp, and releases easily from the pan. Flip the fillets and cook them uncovered for another 2 to 4 minutes, depending on their thickness. The fish is done when the flesh deep inside is still faintly translucent and the internal temperature reads 125 degrees. Serve with freshly ground black pepper and lemon wedges. Serves 2.
Jessica Fechtor (Stir: My Broken Brain and the Meals That Brought Me Home)
Before I knew it, the first animal had entered the chute. Various cowboys were at different positions around the animal and began carrying out their respective duties. Tim looked at me and yelled, “Stick it in!” With utter trepidation, I slid the wand deep into the steer’s rectum. This wasn’t natural. This wasn’t normal. At least it wasn’t for me. This was definitely against God’s plan. I was supposed to check the monitor and announce if the temperature was above ninety-degrees. The first one was fine. But before I had a chance to remove the probe, Tim set the hot branding iron against the steer’s left hip. The animal let out a guttural Mooooooooooooo!, and as he did, the contents of its large intestine emptied all over my hand and forearm. Tim said, “Okay, Ree, you can take it out now.” I did. I didn’t know what to do. My arm was covered in runny, stinky cow crap. Was this supposed to happen? Should I say anything? I glanced at my sister, who was looking at me, completely horrified. The second animal entered the chute. The routine began again. I stuck it in. Tim branded. The steer bellowed. The crap squirted out. I was amazed at how consistent and predictable the whole nasty process was, and how nonchalant everyone--excluding my sister--was acting. But then slowly…surely…I began to notice something. On about the twentieth animal, I began inserting the thermometer. Tim removed his branding iron from the fire and brought it toward the steer’s hip. At the last second, however, I fumbled with my device and had to stop for a moment. Out of the corner of my eye, I noticed that when I paused, Tim did, too. It appeared he was actually waiting until I had the thermometer fully inserted before he branded the animal, ensuring that I’d be right in the line of fire when everything came pouring out. He had planned this all along, the dirty dog. Seventy-eight steers later, we were finished. I was a sight. Layer upon layer of manure covered my arm. I’m sure I was pale and in shock. The cowboys grinned politely. Tim directed me to an outdoor faucet where I could clean my arm. Marlboro Man watched as he gathered up the tools and the gear…and he chuckled. As my sister and I pulled away in the car later that day, she could only say, “Oh. My. God.” She made me promise never to return to that awful place. I didn’t know it at the time, but I’d found out later that this, from Tim’s perspective, was my initiation. It was his sick, twisted way of measuring my worth.
Ree Drummond (The Pioneer Woman: Black Heels to Tractor Wheels)
It's rich. And smooth. And thick. And fatty, but in a good way. Like butter, but with a deeper, fuller, nuttier flavor." Max's inky black pupils start to dilate as he gazes down at me, his mouth cracked open, like he's hypnotized and intrigued at once. I cease breathing. He clears his throat. "Damn..." I nod quickly. "On hot, crusty bread, it is divine. You need to try it." He nods right back, like he's in a trance. I'm in a trance too. I can't seem to stop looking at him as I wax poetic about one of my favorite food combinations. "How is it served?" he asks, his voice between a groan and a growl. "The marrow, I mean." I watch, mesmerized at the slow movement along his stubbled throat. I swear I can feel my skin tingling as my internal temperature rises. Who knew talking about bone marrow could get me this worked up? "Sometimes they cut the bone lengthwise and you can just scrape your knife along the hollow part of the bone and out comes the marrow," I say. "And sometimes they cut it into chunks and the marrow's in the middle, so you scrape out as much as you can, but there's almost always some left, so the best way to get it out is to just put the bone in your mouth and suck it out, really get your tongue in the hole and lick and...
Sarah Echavarre Smith (The Boy With the Bookstore)
Roosevelt wouldn't interfere even when he found out that Moses was discouraging Negroes from using many of his state parks. Underlying Moses' strikingly strict policing for cleanliness in his parks was, Frances Perkins realized with "shock," deep distaste for the public that was using them. "He doesn't love the people," she was to say. "It used to shock me because he was doing all these things for the welfare of the people... He'd denounce the common people terribly. To him they were lousy, dirty people, throwing bottles all over Jones Beach. 'I'll get them! I'll teach them!' ... He loves the public, but not as people. The public is just The Public. It's a great amorphous mass to him; it needs to be bathed, it needs to be aired, it needs recreation, but not for personal reasons -- just to make it a better public." Now he began taking measures to limit use of his parks. He had restricted the use of state parks by poor and lower-middle-class families in the first place, by limiting access to the parks by rapid transit; he had vetoed the Long Island Rail Road's proposed construction of a branch spur to Jones Beach for this reason. Now he began to limit access by buses; he instructed Shapiro to build the bridges across his new parkways low -- too low for buses to pass. Bus trips therefore had to be made on local roads, making the trips discouragingly long and arduous. For Negroes, whom he considered inherently "dirty," there were further measures. Buses needed permits to enter state parks; buses chartered by Negro groups found it very difficult to obtain permits, particularly to Moses' beloved Jones Beach; most were shunted to parks many miles further out on Long Island. And even in these parks, buses carrying Negro groups were shunted to the furthest reaches of the parking areas. And Negroes were discouraged from using "white" beach areas -- the best beaches -- by a system Shapiro calls "flagging"; the handful of Negro lifeguards [...] were all stationed at distant, least developed beaches. Moses was convinced that Negroes did not like cold water; the temperature at the pool at Jones Beach was deliberately icy to keep Negroes out. When Negro civic groups from the hot New York City slums began to complain about this treatment, Roosevelt ordered an investigation and an aide confirmed that "Bob Moses is seeking to discourage large Negro parties from picnicking at Jones Beach, attempting to divert them to some other of the state parks." Roosevelt gingerly raised the matter with Moses, who denied the charge violently -- and the Governor never raised the matter again.
Robert A. Caro (The Power Broker: Robert Moses and the Fall of New York)
It appears that during the early years of the solar system Venus was only slightly warmer than Earth and probably had oceans. But those few degrees of extra warmth meant that Venus could not hold on to its surface water, with disastrous consequences for its climate. As its water evaporated, the hydrogen atoms escaped into space, and the oxygen atoms combined with carbon to form a dense atmosphere of the greenhouse gas CO2. Venus became stifling. Although people of my age will recall a time when astronomers hoped that Venus might harbor life beneath its padded clouds, possibly even a kind of tropical verdure, we now know that it is much too fierce an environment for any kind of life that we can reasonably conceive of. Its surface temperature is a roasting 470 degrees centigrade (roughly 900 degrees Fahrenheit), which is hot enough to melt lead, and the atmospheric pressure at the surface is ninety times that of Earth, or more than any human body could withstand. We lack the technology to make suits or even spaceships that would allow us to visit. Our knowledge of Venus’s surface is based on distant radar imagery and some startled squawks from an unmanned Soviet probe that was dropped hopefully into the clouds in 1972 and functioned for barely an hour before permanently shutting down.
Bill Bryson (A Short History of Nearly Everything)
You have the most beautiful smile,” Rio said. His eyes had gone deeply blue, his irises spreading to blot out the white. “You are putting thoughts into my head again.” “No, darlin’. You’re putting them there all by yourself.” “You are making me want to obey you.” “Maybe giving you a little nudge.” Nella wet her lips, which were so dry for some reason. “What exactly would you want me to do?” Rio came closer, and she could smell the leather of his clothes, the musk of his body, feel the heat of his fingers before he even touched her. “Anything I can think of to make you do.” His temperature seemed higher than that of a normal human, as she’d observed before. Humans were actually a little cooler on Bor Narga, she’d learned— an adaptation against living in an extreme desert climate— but Shareem skin was hot. Especially Rio’s, especially now. “And if I refuse to obey? You punish me?” “Maybe. I’m not like some Doms, who reach for the whip every time their ladies disobey.” He leaned to her, his voice velvet smooth, his breath hot spice. “Punishment is so much sweeter when it’s begged for.” Nella tried to draw a normal breath and couldn’t. She hadn’t felt normal since she woke up here. “I would never ask to be punished.” “Beg, I said. And you will.” He touched the swirl of hair above her ear. “You will, sweet darling. I guarantee it.
Allyson James (Rio (Tales of the Shareem, #2))
I was hoping to be able to get into the Queen's Chamber while I was in Egypt in 1986 to get a sample of the salt for analysis. I had speculated that the salt on the walls of the chamber was an unwanted, though significant, residual substance caused by a chemical reaction where hot hydrogen reacted with the limestone. Unfortunately, I was unable to get into the chamber because a French team was already inside the Horizontal Passage, boring holes into what they hoped were additional chambers. (It was discovered, after I left Egypt, that the spaces contained only sand.) As it turned out, my research would have been redundant. Noone reported in his book that another individual had already had the same idea and done the work. In 1978, Dr. Patrick Flanagan asked the Arizona Bureau of Geology and Mineral Technology to analyze a sample of this salt. They found it to be a mixture of calcium carbonate (limestone), sodium chloride (halite or salt), and calcium sulfate (gypsum, also known as plaster of paris). These are precisely the minerals that would be produced by the reaction of hot, hydrogen-bearing gas with the limestone walls and ceiling of the Queen's Chamber. [...] The interior chambers of the Great Pyramid have the appearance of being subjected to extreme temperatures; and [...] the broken corner on the granite box shows signs of being melted, rather than simply being chipped away.
Christopher Dunn (The Giza Power Plant: Technologies of Ancient Egypt)
For almost all astronomical objects, gravitation dominates, and they have the same unexpected behavior. Gravitation reverses the usual relation between energy and temperature. In the domain of astronomy, when heat flows from hotter to cooler objects, the hot objects get hotter and the cool objects get cooler. As a result, temperature differences in the astronomical universe tend to increase rather than decrease as time goes on. There is no final state of uniform temperature, and there is no heat death. Gravitation gives us a universe hospitable to life. Information and order can continue to grow for billions of years in the future, as they have evidently grown in the past. The vision of the future as an infinite playground, with an unending sequence of mysteries to be understood by an unending sequence of players exploring an unending supply of information, is a glorious vision for scientists. Scientists find the vision attractive, since it gives them a purpose for their existence and an unending supply of jobs. The vision is less attractive to artists and writers and ordinary people. Ordinary people are more interested in friends and family than in science. Ordinary people may not welcome a future spent swimming in an unending flood of information. A darker view of the information-dominated universe was described in the famous story “The Library of Babel,” written by Jorge Luis Borges in 1941.§ Borges imagined his library, with an infinite array of books and shelves and mirrors, as a metaphor for the universe. Gleick’s book has an epilogue entitled “The Return of Meaning,” expressing the concerns of people who feel alienated from the prevailing scientific culture. The enormous success of information theory came from Shannon’s decision to separate information from meaning. His central dogma, “Meaning is irrelevant,” declared that information could be handled with greater freedom if it was treated as a mathematical abstraction independent of meaning. The consequence of this freedom is the flood of information in which we are drowning. The immense size of modern databases gives us a feeling of meaninglessness. Information in such quantities reminds us of Borges’s library extending infinitely in all directions. It is our task as humans to bring meaning back into this wasteland. As finite creatures who think and feel, we can create islands of meaning in the sea of information. Gleick ends his book with Borges’s image of the human condition: We walk the corridors, searching the shelves and rearranging them, looking for lines of meaning amid leagues of cacophony and incoherence, reading the history of the past and of the future, collecting our thoughts and collecting the thoughts of others, and every so often glimpsing mirrors, in which we may recognize creatures of the information.
Freeman Dyson (Dreams of Earth and Sky)
In the wintertime the temperature falls well below the legal minimum, or rather it would do if anybody had the common sense to set a legal minimum. The last time anybody made a list of the top hundred character attributes of New Yorkers, common sense snuck in at number 79. In the summer it's too darn hot. It's one thing to be the sort of life form that thrives on heat and finds, as the Frastrans do, that the temperature ranger between 40,000 and 40,004 is very equable, but it's quite another to be the sort of animal that has to wrap itself up in lots of other animals at one point in your planet's orbit, and then find, ha;f an orbit later, that your skin's bubbling. Spring is overrated. A lot of the inhabitants of New York will honk on mightily about the pleasures of spring, but if they actually knew the first think about pleasures of spring they would know of at least 5,983 better places to spent it than New York, and that's just on the same latitude. Fall, though, is the worst. Few things are worse than fall in New York. Some of the things that live in the lower intestines of rats would disagree, but most of the things that live in the lower intestines of fats are highly disagreeable anyway, so their opinion can and should be discounted. When its fall in New York, the air smells as if someone's been frying goats in it, and if you are keen to breathe, the best plan is to open a window and a stick your head in a building.
Douglas Adams (The Ultimate Hitchhiker's Guide to the Galaxy (Hitchhiker's Guide to the Galaxy, #1-5))
You've had hot coffee before, and in the hands of a skilled maker, coffee can be amazing. But the fact is that coffee is one of the hardest things to get right in the world. Even with great beans and a great roast and great equipment, a little too much heat, the wrong grind, or letting things go on too long will produce a cup of bitterness. Coffee's full of different acids, and depending on the grind, temperature, roast, and method, you can "overextract" the acids from the beans, or overheat them and oxidize them, producing that awful taste you get at donut shops and Starbucks. But there is Another Way. If you make coffee in cold water, you only extract the sweetest acids, the highly volatile flavors that hint at chocolate and caramel, the ones that boil away or turn to sourness under imperfect circumstances. Brewing coffee in cold water sounds weird, but in fact, it's just about the easiest way to make a cup (or a jar) of coffee. Just grind coffee -- keep it coarse, with grains about the size of sea salt -- and combine it with twice as much water in an airtight jar. Give it a hard shake and stick it somewhere cool overnight (I used a cooler bag loaded with ice from ice camp and wrapped the whole thing in bubble wrap for insulation). In the morning, strain it through a colander and a paper coffee filter. What you've got now is coffee concentrate, which you can dilute with cold water to taste -- I go about half and half. If you're feeling fancy, serve it over ice.
Anonymous
STUFFIN’ MUFFINS Preheat oven to 350 degrees F., rack in the middle position. 4 ounces salted butter (1 stick, 8 Tablespoons, ¼ pound) ½ cup finely chopped onion (you can buy this chopped or chop it yourself) ½ cup finely chopped celery ½ cup chopped apple (core, but do not peel before chopping) 1 teaspoon powdered sage 1 teaspoon powdered thyme 1 teaspoon ground oregano 8 cups herb stuffing (the kind in cubes that you buy in the grocery store—you can also use plain bread cubes and add a quarter-teaspoon more of ground sage, thyme, and oregano) 3 eggs, beaten (just whip them up in a glass with a fork) 1 teaspoon salt ½ teaspoon black pepper (freshly ground is best) 2 ounces (½ stick, 4 Tablespoons, pound) melted butter ¼ to ½ cup chicken broth (I used Swanson’s) Hannah’s 1st Note: I used a Fuji apple this time. I’ve also used Granny Smith apples, or Gala apples. Before you start, find a 12-cup muffin pan. Spray the inside of the cups with Pam or another nonstick cooking spray OR line them with cupcake papers. Get out a 10-inch or larger frying pan. Cut the stick of butter in 4 to 8 pieces and drop them inside. Put the pan over MEDIUM heat on the stovetop to melt the butter. Once the butter has melted, add the chopped onions. Give them a stir. Add the chopped celery. Stir it in. Add the chopped apple and stir that in. Sprinkle in the ground sage, thyme, and oregano. Sauté this mixture for 5 minutes. Then pull the frying pan off the heat and onto a cold burner. In a large mixing bowl, combine the 8 cups of herb stuffing. (If the boxed stuffing you bought has a separate herb packet, just sprinkle it over the top of the mixture in your frying pan. That way you’ll be sure to put it in!) Pour the beaten eggs over the top of the herb stuffing and mix them in. Sprinkle on the salt and the pepper. Mix them in. Pour the melted butter over the top and mix it in. Add the mixture from your frying pan on top of that. Stir it all up together. Measure out ¼ cup of chicken broth. Wash your hands. (Mixing the stuffing is going to be a lot easier if you use your impeccably clean hands to mix it.) Pour the ¼ cup of chicken broth over the top of your bowl. Mix everything with your hands. Feel the resulting mixture. It should be softened, but not wet. If you think it’s so dry that your muffins might fall apart after you bake them, mix in another ¼ cup of chicken broth. Once your Stuffin’ Muffin mixture is thoroughly combined, move the bowl close to the muffin pan you’ve prepared, and go wash your hands again. Use an ice cream scoop to fill your muffin cups. If you don’t have an ice cream scoop, use a large spoon. Mound the tops of the muffins by hand. (Your hands are still impeccably clean, aren’t they?) Bake the Stuffin’ Muffins at 350 degrees F. for 25 minutes. Yield: One dozen standard-sized muffins that can be served hot, warm, or at room temperature. Hannah’s 2nd Note: These muffins are a great accompaniment to pork, ham, chicken, turkey, duck, beef, or . . . well . . . practically anything! If there are any left over, you can reheat them in the microwave to serve the next day. Hannah’s 3rd Note: I’m beginning to think that Andrea can actually make Stuffin’ Muffins. It’s only April now, so she’s got seven months to practice.
Joanne Fluke (Cinnamon Roll Murder (Hannah Swensen, #15))
Bell resisted selling Texas Instruments a license. “This business is not for you,” the firm was told. “We don’t think you can do it.”38 In the spring of 1952, Haggerty was finally able to convince Bell Labs to let Texas Instruments buy a license to manufacture transistors. He also hired away Gordon Teal, a chemical researcher who worked on one of Bell Labs’ long corridors near the semiconductor team. Teal was an expert at manipulating germanium, but by the time he joined Texas Instruments he had shifted his interest to silicon, a more plentiful element that could perform better at high temperatures. By May 1954 he was able to fabricate a silicon transistor that used the n-p-n junction architecture developed by Shockley. Speaking at a conference that month, near the end of reading a thirty-one-page paper that almost put listeners to sleep, Teal shocked the audience by declaring, “Contrary to what my colleagues have told you about the bleak prospects for silicon transistors, I happen to have a few of them here in my pocket.” He proceeded to dunk a germanium transistor connected to a record player into a beaker of hot oil, causing it to die, and then did the same with one of his silicon transistors, during which Artie Shaw’s “Summit Ridge Drive” continued to blare undiminished. “Before the session ended,” Teal later said, “the astounded audience was scrambling for copies of the talk, which we just happened to bring along.”39 Innovation happens in stages. In the case of the transistor, first there was the invention, led by Shockley, Bardeen, and Brattain. Next came the production, led by engineers such as Teal. Finally, and equally important, there were the entrepreneurs who figured out how to conjure up new markets. Teal’s plucky boss Pat Haggerty was a colorful case study of this third step in the innovation process.
Walter Isaacson (The Innovators: How a Group of Hackers, Geniuses, and Geeks Created the Digital Revolution)
ROASTED BEET AND QUINOA SALAD When beets are bad, they are really fucking gross. But roasted, these mother fuckers get sweet and delicious. Trust. MAKES ENOUGH FOR 4 AS A SIDE DRESSING 1 shallot or small onion, diced (about 2 tablespoons) 1 teaspoon Dijon mustard 3 tablespoons white wine, balsamic, or champagne vinegar ¼ cup olive oil SALAD 3 medium beets, peeled and chopped into small chunks (about 1½ cups) 1 teaspoon of whatever vinegar you used for the dressing 2 teaspoons olive oil Salt and ground pepper 2 cups water 1 cup quinoa, rinsed 1 cup kale, stems removed, sliced into thin strips ¼ cup diced fresh herbs* 1 Crank your oven to 400°F. Grab a rimmed baking sheet and have it on standby. 2 Make the dressing: Pour all the ingredients together in a jar and shake that shit up. 3 For the salad: In a medium bowl, toss the beets together with the vinegar, olive oil, and a pinch of salt. Your hands might get kinda red and bloody looking from the beets. Don’t worry about that shit; it will wash off, so quit complaining. Pour the mixture onto the baking sheet and roast for 20 minutes, stirring the beets halfway through. 4 While the beets roast up, bring the water to a boil in a medium pot. Add the quinoa. Once that shit starts boiling again, cover, and adjust the heat to low. Cook the quinoa at a slow simmer until it is tender, about 15 minutes. Just taste it and you’ll figure that shit out. Drain any extra water that remains in the pot and scoop the quinoa into a medium bowl. Fold the kale into the hot quinoa and then add the dressing. Add the fresh herb of your choice and mix well. 5 When the beets are done, fold those ruby red bitches right in to the quinoa. Add salt and pepper to taste. Serve this salad at room temperature or refrigerate until cold. * Dill, basil, and parsley all work well here. Use whichever of those you’ve got hanging out in the fridge
Thug Kitchen (Bad Manners: The Official Cookbook: Eat Like You Give a F*ck: A Vegan Cookbook)
One of the extraordinary things about life is the sort of places it’s prepared to put up with living. Anywhere it can get some kind of a grip, whether it’s the intoxicating seas of Santraginus V, where the fish never seem to care whatever the heck kind of direction they swim in, the fire storms of Frastra, where, they say, life begins at 40,000 degrees, or just burrowing around in the lower intestine of a rat for the sheer unadulterated hell of it, life will always find a way of hanging on in somewhere. It will even live in New York, though it’s hard to know why. In the wintertime the temperature falls well below the legal minimum, or rather it would do if anybody had the common sense to set a legal minimum. The last time anybody made a list of the top hundred character attributes of New Yorkers, common sense snuck in at number 79. In the summer it’s too darn hot. It’s one thing to be the sort of life form that thrives on heat and finds, as the Frastrans do, that the temperature range between 40,000 and 40,004 is very equable, but it’s quite another to be the sort of animal that has to wrap itself up in lots of other animals at one point in your planet’s orbit, and then find, half an orbit later, that your skin’s bubbling. Spring is overrated. A lot of the inhabitants of New York will honk on mightily about the pleasures of spring, but if they actually knew the first thing about the pleasures of spring they would know of at least 5,983 better places to spend it than New York, and that’s just on the same latitude. Fall, though, is the worst. Few things are worse than fall in New York. Some of the things that live in the lower intestines of rats would disagree, but most of the things that live in the lower intestines of rats are highly disagreeable anyway, so their opinion can and should be discounted. When it’s fall in New York, the air smells as if someone’s been frying goats in it, and if you are keen to breathe, the best plan is to open a window and stick your head in a building.
Douglas Adams (The Ultimate Hitchhiker's Guide to the Galaxy (Hitchhiker's Guide to the Galaxy #1-5))
Marlboro Man and I walked together to our vehicles--symbolically parked side by side in the hotel lot under a cluster of redbud trees. Sleepiness had definitely set in; my head fell on his shoulder as we walked. His ample arms gripped my waist reassuringly. And the second we reached my silver Camry, the temperature began to rise. “I can’t wait till tomorrow,” he said, backing me against the door of my car, his lips moving toward my neck. Every nerve receptor in my body simultaneously fired as his strong hands gripped the small of my back; my hands pulled him closer and closer. We kissed and kissed some more in the hotel parking lot, flirting dangerously with taking it a step--or five--further. Out-of-control prairie fires were breaking out inside my body; even my knees felt hot. I couldn’t believe this man, this Adonis who held me so completely and passionately in his arms, was actually mine. That in a mere twenty-four hours, I’d have him all to myself. It’s too good to be true, I thought as my right leg wrapped around his left and my fingers squeezed his chiseled bicep. It was as if I’d been locked inside a chocolate shop that also sold delicious chardonnay and french fries…and played Gone With the Wind and Joan Crawford movies all day long--and had been told “Have fun.” He was going to be my own private playground for the rest of my life. I almost felt guilty, like I was taking something away from the world. It was so dark outside, I forgot where I was. I had no sense of geography or time or space, not even when he took my face in his hands and touched his forehead to mine, closing his eyes, as if to savor the powerful moment. “I love you,” he whispered as I died right there on the spot. It wasn’t convenient, my dying the night before my wedding. I didn’t know how my mom was going to explain it to the florist. But she’d have to; I was totally done for. I’d had half a glass of wine all evening but felt completely inebriated. When I finally arrived home, I had no idea how I’d gotten there. I was intoxicated--drunk on a cowboy. A cowboy who, in less than twenty-four hours, would become my husband.
Ree Drummond (The Pioneer Woman: Black Heels to Tractor Wheels)
One day Marlboro Man invited my sister, Betsy, and me to the ranch to work cattle. She was home from college and bored, and Marlboro Man wanted Tim to meet another member of my family. “Working cattle” is the term used to describe the process of pushing cattle, one by one, through a working chute, during which time they are branded, dehorned, ear tagged, and “doctored” (temperature taken, injections given). The idea is to get all the trauma and mess over with in one fell swoop so the animals can spend their days grazing peacefully in the pasture. When Betsy and I pulled up and parked, Tim greeted us at the chute and immediately assigned us our duties. He handed my sister a hot shot, which is used to gently zap the animal’s behind to get it to move through the chute. It’s considered the easy job. “You’ll be pushing ’em through,” Tim told Betsy. She dutifully took the hot shot, studying the oddly shaped object in her hands. Next, Tim handed me an eight-inch-long, thick-gauge probe with some kind of electronic device attached. “You’ll be taking their temperature,” Tim informed me. Easy enough, I thought. But how does this thing fit into its ear? Or does it slide under its arm somehow? Perhaps I insert it under the tongue? Will the cows be okay with this? Tim showed me to my location--at the hind end of the chute. “You just wait till the steer gets locked in the chute,” Tim directed. “Then you push the stick all the way in and wait till I tell you to take it out.” Come again? The bottom fell out of my stomach as my sister shot me a worried look, and I suddenly wished I’d eaten something before we came. I felt weak. I didn’t dare question the brother of the man who made my heart go pitter-pat, but…in the bottom? Up the bottom? Seriously? Before I knew it, the first animal had entered the chute. Various cowboys were at different positions around the animal and began carrying out their respective duties. Tim looked at me and yelled, “Stick it in!” With utter trepidation, I slid the wand deep into the steer’s rectum. This wasn’t natural. This wasn’t normal. At least it wasn’t for me. This was definitely against God’s plan.
Ree Drummond (The Pioneer Woman: Black Heels to Tractor Wheels)
This, in turn, has given us a “unified theory of aging” that brings the various strands of research into a single, coherent tapestry. Scientists now know what aging is. It is the accumulation of errors at the genetic and cellular level. These errors can build up in various ways. For example, metabolism creates free radicals and oxidation, which damage the delicate molecular machinery of our cells, causing them to age; errors can build up in the form of “junk” molecular debris accumulating inside and outside the cells. The buildup of these genetic errors is a by-product of the second law of thermodynamics: total entropy (that is, chaos) always increases. This is why rusting, rotting, decaying, etc., are universal features of life. The second law is inescapable. Everything, from the flowers in the field to our bodies and even the universe itself, is doomed to wither and die. But there is a small but important loophole in the second law that states total entropy always increases. This means that you can actually reduce entropy in one place and reverse aging, as long as you increase entropy somewhere else. So it’s possible to get younger, at the expense of wreaking havoc elsewhere. (This was alluded to in Oscar Wilde’s famous novel The Picture of Dorian Gray. Mr. Gray was mysteriously eternally young. But his secret was the painting of himself that aged horribly. So the total amount of aging still increased.) The principle of entropy can also be seen by looking behind a refrigerator. Inside the refrigerator, entropy decreases as the temperature drops. But to lower the entropy, you have to have a motor, which increases the heat generated behind the refrigerator, increasing the entropy outside the machine. That is why refrigerators are always hot in the back. As Nobel laureate Richard Feynman once said, “There is nothing in biology yet found that indicates the inevitability of death. This suggests to me that it is not at all inevitable and that it is only a matter of time before biologists discover what it is that is causing us the trouble and that this terrible universal disease or temporariness of the human’s body will be cured.
Michio Kaku (Physics of the Future: How Science Will Shape Human Destiny and Our Daily Lives by the Year 2100)
Get used to it. The weather may feel like science fiction, but the science underlying it is very real and mundane. It takes only a small increase in global average temperatures to have a big effect on weather, because what drives the winds and their circulation patterns on the surface of the earth are differences in temperature. So when you start to change the average surface temperature of the earth, you change the wind patterns—and then before you know it, you change the monsoons. When the earth gets warmer, you also change rates of evaporation—which is a key reason we will get more intense rainstorms in some places and hotter dry spells and longer droughts in others. How can we have both wetter and drier extremes at the same time? As we get rising global average temperatures and the earth gets warmer, it will trigger more evaporation from the soil. So regions that are already naturally dry will tend to get drier. At the same time, higher rates of evaporation, because of global warming, will put more water vapor into the atmosphere, and so areas that are either near large bodies of water or in places where atmospheric dynamics already favor higher rates of precipitation will tend to get wetter. We know one thing about the hydrologic cycle: What moisture goes up must come down, and where more moisture goes up, more will come down. Total global precipitation will probably increase, and the amount that will come down in any one storm is expected to increase as well—which will increase flooding and gully washers. That’s why this rather gentle term “global warming” doesn’t capture the disruptive potential of what lies ahead. “The popular term ‘global warming’ is a misnomer,” says John Holdren. “It implies something uniform, gradual, mainly about temperature, and quite possibly benign. What is happening to global climate is none of those. It is uneven geographically. It is rapid compared to ordinary historic rates of climatic change, as well as rapid compared to the adjustment times of ecosystems and human society. It is affecting a wide array of critically important climatic phenomena besides temperature, including precipitation, humidity, soil moisture, atmospheric circulation patterns, storms, snow and ice cover, and ocean currents and upwellings. And its effects on human well-being are and undoubtedly will remain far more negative than positive. A more accurate, albeit more cumbersome, label than ‘global warming’ is ‘global climatic disruption.’ 
Thomas L. Friedman (Hot, Flat, and Crowded: Why We Need a Green Revolution--and How It Can Renew America)
despite the variety of ingredients and the imagination with which Vermont cooks use them, the state remains strongly associated with several iconic products — think cheddar cheese (really, dairy products in general), apples and cider, and maple syrup. Here’s a brunch menu to commemorate Vermont’s anniversary that includes those tried-and-true flavors — cheddar in the quiche, maple syrup in the salad’s vinaigrette, and apple cider in the muffins, which recall fried cider doughnuts, with a thick cinnamon-sugar coating. Their crumb is a little denser than some other muffins, and their profile a bit more compact. Cheddar, Bacon, and Caramelized Onion Quiche Makes 1 quiche 6 slices bacon, cut into ¼-inch pieces, fried until crisp and the fat has rendered, drained, and 1½ tablespoons fat reserved 3 medium onions (about 1 ¼ pounds), thinly sliced (about 6 cups) Salt and black pepper 1½ tablespoons minced fresh sage ¼ teaspoon balsamic vinegar 3 large eggs 1 cup half-and-half Pinch cayenne pepper 2 cups coarsely grated medium or sharp cheddar 1 9-inch pie shell, blind-baked until lightly browned and warm In a large skillet over medium-high heat, heat the bacon fat until hot. Add onions and 1 teaspoon salt, toss to coat, and cook until they begin to soften and release liquid, about 6 minutes. Reduce heat to medium-low and continue cooking, stirring and scraping the bottom of the skillet every 10 minutes (and adjusting the heat if the onions begin to scorch or are not browning), until the onions are sticky and caramelized, about 1 hour longer (you will have about 1 cup). Add the sage, vinegar, and 1½ tablespoons water, and with a wooden spoon, scrape bottom of pan to dissolve the fond, about 30 seconds; set aside to cool briefly. With the rack in middle position, heat the oven to 375 degrees. In a medium bowl, whisk the eggs, half-and-half, cayenne, 1¾ cups cheese, and ¾ teaspoon each salt and black pepper to combine thoroughly. Spread caramelized onions in an even layer in the warm, pre-baked pie shell. Sprinkle bacon evenly over the onions, place pie shell on the oven rack, and pour in the custard mixture (it should reach to about ½ inch beneath the rim of the pie shell). Sprinkle the remaining ¼ cup cheese over custard mixture and bake until custard is set, light golden brown, center wiggles slightly when you jiggle the quiche, and the tip of a knife inserted about 1½ inches from the edge comes out clean, 35 to 40 minutes. Cool on a wire rack and serve barely warm or at room temperature.
Anonymous
Outside the snapdragons, cords of light. Today is easy as weeds & winds & early. Green hills shift green. Cardinals peck at feeders—an air seed salted. A power line across the road blows blue bolts. Crickets make crickets in the grass. We are made & remade together. An ant circles the sugar cube. Our shadow’s a blown sail running blue over cracked tiles. Cool glistening pours from the tap, even on the edges. A red wire, a live red wire, a temperature. Time, in balanced soil, grows inside the snapdragons. In the sizzling cast iron, a cut skin, a sunny side runs yellow across the pan. Silver pots throw a blue shadow across the range. We must carry this the length of our lives. Tall stones lining the garden flower at once. Tin stars burst bold & celestial from the fridge; blue applause. Morning winds crash the columbines; the turf nods. Two reeling petal-whorls gleam & break. Cartoon sheep are wool & want. Happy birthday oak; perfect in another ring. Branch shadows fall across the window in perfect accident without weight. Orange sponge a thousand suds to a squeeze, know your water. School bus, may you never rust, always catching scraps of children’s laughter. Add a few phrases to the sunrise, and the pinks pop. Garlic, ginger, and mangoes hang in tiers in a cradle of red wire. That paw at the door is a soft complaint. Corolla of petals, lean a little toward the light. Everything the worms do for the hills is a secret & enough. Floating sheep turn to wonder. Cracking typewriter, send forth your fire. Watched too long, tin stars throw a tantrum. In the closet in the dust the untouched accordion grows unclean along the white bone of keys. Wrapped in a branch, a canvas balloon, a piece of punctuation signaling the end. Holy honeysuckle, stand in your favorite position, beside the sandbox. The stripes on the couch are running out of color. Perfect in their polished silver, knives in the drawer are still asleep. A May of buzz, a stinger of hot honey, a drip of candy building inside a hive & picking up the pace. Sweetness completes each cell. In the fridge, the juice of a plucked pear. In another month, another set of moths. A mosquito is a moment. Sketched sheep are rather invincible, a destiny trimmed with flouncy ribbon. A basset hound, a paw flick bitching at black fleas. Tonight, maybe we could circle the floodwaters, find some perfect stones to skip across the light or we can float in the swimming pool on our backs—the stars shooting cells of light at each other (cosmic tag)—and watch this little opera, faults & all.
Kevin Phan (How to Be Better by Being Worse)
CUPPA’S ‘TO DIE FOR’ CINNAMON ROLLS Did the description of Cuppa’s amazing cinnamon rolls make your mouth water? Every time I described them in this book I thought about my family’s favorite recipe for cinnamon rolls, and I’ve included it here for you. I think Tory and Meg would approve. All measurements/temperatures are in US units. Makes 12 wonderfully large rolls Dough: 2 packages active dry yeast 1 cup warm water 2/3 cup plus 1 teaspoon granulated sugar, divided 1 cup warmed milk (I microwave this and then stir to be sure there are no hot spots) 2/3 cup softened butter 2 teaspoons salt 2 eggs, beaten 7 to 8 cups all-purpose flour Filling of Deliciousness: 1 cup melted butter, divided (that’s 2 sticks) 1-3/4 cups dark brown sugar, divided 3 Tablespoons ground cinnamon 1 teaspoon ground nutmeg (fresh, if possible) 1 to 2 cups chopped pecans (optional) 1-1/2 cups dark raisins (optional) Frosting: 1/2 cup melted butter 3 cups powdered sugar 1 and a half teaspoons real vanilla 5 to 8 Tablespoons hot water   DIRECTIONS: To make dough combine yeast, warm water and 1 teaspoon sugar in a cup and stir. Set aside. In a large bowl mix warmed milk, remaining 2/3 cup sugar, butter, salt, and eggs. Stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour to make a slightly stiff dough. It’s okay for the dough to be sticky. Turn out onto a well-floured board and knead for 5 to 10 minutes. Place in a well-buttered glass bowl. Cover loosely and let rise in a warm draft-free place until doubled in bulk, about 1 to 1-1/2 hours. When doubled, punch down dough and let it rest for 5 minutes. Roll out onto floured surface into a 15 x 20-inch rectangle. Filling: Spread dough with ½ cup melted butter. Mix together 1/-1/2 cups brown sugar, cinnamon, and nutmeg. Sprinkle over buttered dough. Sprinkle with pecans and raisins, if you want. Sometimes I go really crazy and add a cup of finely-chopped apples, too. Roll up jellyroll-fashion and pinch the edges together to seal. Cut into 12 slices. Coat bottom of a 13”’x 9” and a square 8” pan with the last ½ cup of melted butter, and sprinkle remaining ¼ cup of sugar mixture on top. Place slices close together in pans. Let rise in warm, draft-free place until doubled in bulk (about 45 minutes). Preheat oven to 350 degrees. Bake for 25 to 30 minutes, until nicely browned. Let cool slightly and spread with frosting. Share with others, and be prepared to get marriage proposals ;) Frosting: Mix melted butter, powdered sugar, and vanilla. Add hot water a tablespoon at a time, mixing after each, until frosting is of desired consistency. Spread or drizzle over slightly-cooled rolls.
Carolyn L. Dean (Bed, Breakfast & Bones (Ravenwood Cove Mystery #1))
Obama is also directing the U.S. government to invest billions of dollars in solar and wind energy. In addition, he is using bailout leverage to compel the Detroit auto companies to build small, “green” cars, even though no one in the government has investigated whether consumers are interested in buying small, “green” cars—the Obama administration just believes they should. All these measures, Obama recognizes, are expensive. The cap and trade legislation is estimated to impose an $850 billion burden on the private sector; together with other related measures, the environmental tab will exceed $1 trillion. This would undoubtedly impose a significant financial burden on an already-stressed economy. These measures are billed as necessary to combat global warming. Yet no one really knows if the globe is warming significantly or not, and no one really knows if human beings are the cause of the warming or not. For years people went along with Al Gore’s claim that “the earth has a fever,” a claim illustrated by misleading images of glaciers disappearing, oceans swelling, famines arising, and skies darkening. Apocalypse now! Now we know that the main body of data that provided the basis for these claims appears to have been faked. The Climategate scandal showed that scientists associated with the Intergovernmental Panel on Climate Change were quite willing to manipulate and even suppress data that did not conform to their ideological commitment to global warming.3 The fakers insist that even if you discount the fakery, the data still show.... But who’s in the mood to listen to them now? Independent scientists who have reviewed the facts say that average global temperatures have risen by around 1.3 degrees Fahrenheit in the past 100 years. Lots of things could have caused that. Besides, if you project further back, the record shows quite a bit of variation: periods of warming, followed by periods of cooling. There was a Medieval Warm Period around 1000 A.D., and a Little Ice Age that occurred several hundred years later. In the past century, the earth warmed slightly from 1900 to 1940, then cooled slightly until the late 1970s, and has resumed warming slightly since then. How about in the past decade or so? Well, if you count from 1998, the earth has cooled in the past dozen years. But the statistic is misleading, since 1998 was an especially hot year. If you count from 1999, the earth has warmed in the intervening period. This statistic is equally misleading, because 1999 was a cool year. This doesn’t mean that temperature change is in the eye of the beholder. It means, in the words of Roy Spencer, former senior scientist for climate studies at NASA, that “all this temperature variability on a wide range of time scales reveals that just about the only thing constant in climate is change.”4
Dinesh D'Souza (The Roots of Obama's Rage)
This rich pork flavor, which lands on the tongue with a thump... It's Chinese Dongpo Pork! He seasoned pork belly with a blend of spices and let it marinate thoroughly... ... before finely dicing it and mixing it into the fried rice!" "What? Dongpo Pork prepared this fast?! No way! He didn't have nearly enough time to simmer the pork belly!" "Heh heh. Actually, there's a little trick to that. I simmered it in sparkling water instead of tap water. The carbon dioxide that gives sparkling water its carbonation helps break down the fibers in meat. Using this, you can tenderize a piece of meat in less than half the normal time!" "That isn't the only protein in this dish. I can taste the seafood from an Acqua Pazza too!" "And these green beans... it's the Indian dish Poriyal! Diced green beans and shredded coconut fried in oil with chilies and mustard seeds... it has a wonderfully spicy kick!" "He also used the distinctly French Mirepoix to gently accentuate the sweetness of the vegetables. So many different delicious flavors... ... all clashing and sparking in my mouth! But the biggest key to this dish, and the core of its amazing deliciousness... ... is the rice!" "Hmph. Well, of course it is. The dish is fried rice. If the rice isn't the centerpiece, it isn't a..." "I see. His dish is fried rice while simultaneously being something other than fried rice. A rice lightly fried in butter before being steamed in some variety of soup stock... In other words, it's actually closer to that famous staple from Turkish cuisine- a Pilaf! In fact, it's believed the word "pilaf" actually comes from the Turkish word pilav. To think he built the foundation of his dish on pilaf of all things!" "Heh heh heh! Yep, that's right! Man, I've learned so much since I started going to Totsuki." "Mm, I see! When you finished the dish, you didn't fry it in oil! That's why it still tastes so light, despite the large volume and variety of additional ingredients. I could easily tuck away this entire plate! Still... I'm surprised at how distinct each grain of rice is. If it was in fact steamed in stock, you'd think it'd be mushier." "Ooh, you've got a discerning tongue, sir! See, when I steamed the rice... ... I did it in a Donabe ceramic pot instead of a rice cooker!" Ah! No wonder! A Donabe warms slowly, but once it's hot, it can hold high temperatures for a long time! It heats the rice evenly, holding a steady temperature throughout the steaming process to steam off all excess water. To think he'd apply a technique for sticky rice to a pilaf instead! With Turkish pilaf as his cornerstone... ... he added super-savory Dongpo pork, a Chinese dish... ... whitefish and clams from an Italian Acqua Pazza... ... spicy Indian green bean and red chili Poriyal... ... and for the French component, Mirepoix and Oeuf Mayonnaise as a topping! *Ouef is the French word for "egg."* By combining those five dishes into one, he has created an extremely unique take on fried rice! " "Hold it! Wait one dang minute! After listening to your entire spiel... ... it sounds to me like all he did was mix a bunch of dishes together and call it a day! There's no way that mishmash of a dish could meet the lofty standards of the BLUE! It can't nearly be gourmet enough!" "Oh, but it is. For one, he steamed the pilaf in the broth from the Acqua Pazza... ... creating a solid foundation that ties together the savory elements of all the disparate ingredients! The spiciness of the Poriyal could have destabilized the entire flavor structure... ... but by balancing it out with the mellow body of butter and soy sauce, he turned the Poriyal's sharp bite into a pleasing tingle!
Yūto Tsukuda (食戟のソーマ 36 [Shokugeki no Souma 36] (Food Wars: Shokugeki no Soma, #36))
The traditional hospital practice of excluding parents ignored the importance of attachment relationships as regulators of the child’s emotions, behaviour and physiology. The child’s biological status would be vastly different under the circumstances of parental presence or absence. Her neurochemical output, the electrical activity in her brain’s emotional centres, her heart rate, blood pressure and the serum levels of the various hormones related to stress would all vary significantly. Life is possible only within certain well-defined limits, internal or external. We can no more survive, say, high sugar levels in our bloodstream than we can withstand high levels of radiation emanating from a nuclear explosion. The role of self-regulation, whether emotional or physical, may be likened to that of a thermostat ensuring that the temperature in a home remains constant despite the extremes of weather conditions outside. When the environment becomes too cold, the heating system is switched on. If the air becomes overheated, the air conditioner begins to work. In the animal kingdom, self-regulation is illustrated by the capacity of the warm-blooded creature to exist in a broad range of environments. It can survive more extreme variations of hot and cold without either chilling or overheating than can a coldblooded species. The latter is restricted to a much narrower range of habitats because it does not have the capacity to self-regulate the internal environment. Children and infant animals have virtually no capacity for biological self-regulation; their internal biological states—heart rates, hormone levels, nervous system activity — depend completely on their relationships with caregiving grown-ups. Emotions such as love, fear or anger serve the needs of protecting the self while maintaining essential relationships with parents and other caregivers. Psychological stress is whatever threatens the young creature’s perception of a safe relationship with the adults, because any disruption in the relationship will cause turbulence in the internal milieu. Emotional and social relationships remain important biological influences beyond childhood. “Independent self-regulation may not exist even in adulthood,” Dr. Myron Hofer, then of the Departments of Psychiatry and Neuroscience at Albert Einstein College of Medicine in New York, wrote in 1984. “Social interactions may continue to play an important role in the everyday regulation of internal biologic systems throughout life.” Our biological response to environmental challenge is profoundly influenced by the context and by the set of relationships that connect us with other human beings. As one prominent researcher has expressed it most aptly, “Adaptation does not occur wholly within the individual.” Human beings as a species did not evolve as solitary creatures but as social animals whose survival was contingent on powerful emotional connections with family and tribe. Social and emotional connections are an integral part of our neurological and chemical makeup. We all know this from the daily experience of dramatic physiological shifts in our bodies as we interact with others. “You’ve burnt the toast again,” evokes markedly different bodily responses from us, depending on whether it is shouted in anger or said with a smile. When one considers our evolutionary history and the scientific evidence at hand, it is absurd even to imagine that health and disease could ever be understood in isolation from our psychoemotional networks. “The basic premise is that, like other social animals, human physiologic homeostasis and ultimate health status are influenced not only by the physical environment but also by the social environment.” From such a biopsychosocial perspective, individual biology, psychological functioning and interpersonal and social relationships work together, each influencing the other.
Gabor Maté (When the Body Says No: The Cost of Hidden Stress)
Stick to a sleep schedule. Go to bed and wake up at the same time each day. As creatures of habit, people have a hard time adjusting to changes in sleep patterns. Sleeping later on weekends won’t fully make up for a lack of sleep during the week and will make it harder to wake up early on Monday morning. Set an alarm for bedtime. Often we set an alarm for when it’s time to wake up but fail to do so for when it’s time to go to sleep. If there is only one piece of advice you remember and take from these twelve tips, this should be it. Exercise is great, but not too late in the day. Try to exercise at least thirty minutes on most days but not later than two to three hours before your bedtime. Avoid caffeine and nicotine. Coffee, colas, certain teas, and chocolate contain the stimulant caffeine, and its effects can take as long as eight hours to wear off fully. Therefore, a cup of coffee in the late afternoon can make it hard for you to fall asleep at night. Nicotine is also a stimulant, often causing smokers to sleep only very lightly. In addition, smokers often wake up too early in the morning because of nicotine withdrawal. Avoid alcoholic drinks before bed. Having a nightcap or alcoholic beverage before sleep may help you relax, but heavy use robs you of REM sleep, keeping you in the lighter stages of sleep. Heavy alcohol ingestion also may contribute to impairment in breathing at night. You also tend to wake up in the middle of the night when the effects of the alcohol have worn off. Avoid large meals and beverages late at night. A light snack is okay, but a large meal can cause indigestion, which interferes with sleep. Drinking too many fluids at night can cause frequent awakenings to urinate. If possible, avoid medicines that delay or disrupt your sleep. Some commonly prescribed heart, blood pressure, or asthma medications, as well as some over-the-counter and herbal remedies for coughs, colds, or allergies, can disrupt sleep patterns. If you have trouble sleeping, talk to your health care provider or pharmacist to see whether any drugs you’re taking might be contributing to your insomnia and ask whether they can be taken at other times during the day or early in the evening. Don’t take naps after 3 p.m. Naps can help make up for lost sleep, but late afternoon naps can make it harder to fall asleep at night. Relax before bed. Don’t overschedule your day so that no time is left for unwinding. A relaxing activity, such as reading or listening to music, should be part of your bedtime ritual. Take a hot bath before bed. The drop in body temperature after getting out of the bath may help you feel sleepy, and the bath can help you relax and slow down so you’re more ready to sleep. Dark bedroom, cool bedroom, gadget-free bedroom. Get rid of anything in your bedroom that might distract you from sleep, such as noises, bright lights, an uncomfortable bed, or warm temperatures. You sleep better if the temperature in the room is kept on the cool side. A TV, cell phone, or computer in the bedroom can be a distraction and deprive you of needed sleep. Having a comfortable mattress and pillow can help promote a good night’s sleep. Individuals who have insomnia often watch the clock. Turn the clock’s face out of view so you don’t worry about the time while trying to fall asleep. Have the right sunlight exposure. Daylight is key to regulating daily sleep patterns. Try to get outside in natural sunlight for at least thirty minutes each day. If possible, wake up with the sun or use very bright lights in the morning. Sleep experts recommend that, if you have problems falling asleep, you should get an hour of exposure to morning sunlight and turn down the lights before bedtime. Don’t lie in bed awake. If you find yourself still awake after staying in bed for more than twenty minutes or if you are starting to feel anxious or worried, get up and do some relaxing activity until you feel sleepy.
Matthew Walker (Why We Sleep The New Science of Sleep and Dreams / Why We Can't Sleep Women's New Midlife Crisis)
This sour cream will result in a thicker and slightly richer product than the first recipe. Ingredients 1 cup heavy cream at room temperature 1 1 cups of whole milk at room temperature (not ultra-pasteurized) 1/2 cup cultured buttermilk at room temperature Directions 1. Whisk the ingredients together in a stainless steel or glass bowl. Set bowl in a pan of hot water and bring the temperature of the ingredients to 80°. 2. Pour ingredients into a quart jar and cover. 3. Allow product to sit at room temperature for 16 to 24 hours until it is thick. The longer you allow it to sit at room temperature, the more sour it will become. 4. Refrigerate up to four weeks. QUARK
Rick Helweg (The Complete Guide to Making Cheese, Butter, and Yogurt at Home: Everything You Need to Know Explained Simply (Back to Basics Cooking))
Jase opened his door, stepped down, and leaned into her window. “Hungry?” Taking a big breath didn’t help when his sexy scent of cologne had hit her in the face. Hallelujah. “Yeah, I’m getting there.” “Let’s go. The cowboy just came to take you away.” He reached in and turned off the ignition, clasped her keys and opened the door. When she stepped out, he didn’t bother to move back any and they were close. This man was hot and not only his temperature. Whatever kind of chemistry radiated off him, soaked right into her.
Mary J. McCoy-Dressel (Heartbreak's Reward (Double Dutch Ranch: Love at First Sight, #2))
BAKED HOT CHOCOLATE It’s crucial to use the best quality chocolate you can find. Don’t put anything in this dessert you wouldn’t eat directly. And don’t overbake. You want a delicate crust on top of a warm, silken interior. 9 ounces of dark semi-sweet chocolate, chopped 6 tablespoons unsalted butter, cut into cubes 4 eggs 1/4 cup sugar whipped cream or vanilla ice cream to taste Preheat oven to 350 degrees. Arrange six small ovenproof mugs or custard cups in a baking pan. Melt the chocolate and butter together in a double boiler set over barely simmering water. Whisk until smooth and set aside. Whisk eggs and sugar together in a mixing bowl, then set the bowl over simmering water and stir constantly until warm to the touch. Remove from heat. Beat egg mixture with an electric mixer until light and fluffy. Fold egg mixture into chocolate mixture. Spoon the batter into cups. Add enough hot water to baking pan to come halfway up sides of cups. Bake until the tops lose their glossy finish, about fifteen minutes. Serve warm or at room temperature with a scoop of ice cream or dollop of whipped cream that has been lightly sweetened and spiked with Cointreau. (Source: Adapted from a recipe by Heidi Friedlander, former pastry chef of the Cleveland bistro Moxie)
Susan Wiggs (The Apple Orchard (Bella Vista Chronicles, #1))
prevent the cancer from recurring by repairing the mitochondria in his patients’ cells. To achieve this, he tries to raise their core body temperature by recommending they eat only hot foods, drink only warm liquids, practice deep breathing, reduce their stress, exercise regularly, and get plenty of sleep and sunlight. Dr. Nishihara also recommends that his patients breathe as much as possible through their noses, because he believes the nose is better at preventing bacteria from entering the body than the mouth is. With this multifaceted treatment approach, including the important supplement of bifidus factor to help detoxify the body, Dr. Nishihara has helped many of his cancer patients have Radical Remissions.
Kelly A. Turner (Radical Remission: Surviving Cancer Against All Odds)