Like A Pressure Cooker Quotes

Discontented women are like pressure cookers. The steam rises and one day they just reach boiling point.

The brain is like a pressure cooker and it can only take so much before it blows.

Something that once had importance might be forgotten by most people but because millions of people once knew it, a force is present that can be harnessed. There might be so much significance attached to a song, for example, or a fact, that it can’t die but only lies dormant, like a vampire in his coffin, waiting to be called forth from the grave once again. There is more magic in the fact that the first mass worldwide photo of the Church of Satan was taken by Joe Rosenthal – the same man who took the most famous news photo in history – the flag-raising at Iwo Jima. There’s real occult significance to that – much more than in memorizing grimoires and witches’ alphabets. People ask me about what music to use in rituals – what is the best occult music. I’ve instructed people to go to the most uncrowded section of the music store and it’s a guarantee what you’ll find there will be occult music. That’s the power of long-lost trivia. I get irritated by people who turn up their noses and whine ‘Why would anyone want to know that?’ Because once upon a time, everyone in America knew it. Suppose there’s a repository of neglected energy, that’s been generated and forgotten. Maybe it’s like a pressure cooker all this time, just waiting for someone to trigger its release. ‘Here I am,’ it beckons, ‘I have all this energy stored up just waiting for you – all you have to do is unlock the door. Because of man’s stupidity, he’s neglected me to this state of somnambulism – dreaming the ancient dreams – even though I was once so important to him.’ Think about that. A song that was once on millions of lips now is only on your lips. Now what does that contain? Those vibrations of that particular tune, what do they evoke, call up? What do they unlock? The old gods lie dormant, waiting.

I was thinking..." "We know," Pedro said, "It was like sitting next to a pressure cooker

Because being a PK can be very much like living in a pressure cooker. Even though we look just like the other kids and the ingredients are the same, our atmosphere is subtly but massively different. The ministry creates a pressure of expectation that is unlike any other. If all the other kids are cooking at 212 degrees (rather a challenge all its own), we are cooking at a scalding 250 pressurized degrees, and we are reaching our “done” point that much faster.

Indeed, food and femininity were intertwined for me from very early on. Cooking was the domain not of girls, but of women. You weren’t actually allowed to cook until you mastered the basics of preparing the vegetables and dry-roasting and grinding the spices. You only assisted by preparing these mise en places for the older women until you graduated and were finally allowed to stand at the stove for more than boiling tea. Just as the French kitchens had their hierarchy of sous-chefs and commis, my grandmother’s kitchen also had its own codes. The secrets of the kitchen were revealed to you in stages, on a need-to-know basis, just like the secrets of womanhood. You started wearing bras; you started handling the pressure cooker for lentils. You went from wearing skirts and half saris to wearing full saris, and at about the same time you got to make the rice-batter crepes called dosas for everyone’s tiffin. You did not get told the secret ratio of spices for the house-made sambar curry powder until you came of marriageable age. And to truly have a womanly figure, you had to eat, to be voluptuously full of food.

The secrets of the kitchen were revealed to you in stages, on a need-to-know basis, just like the secrets of womanhood. You started wearing bras; you started handling the pressure cooker for lentils. You went from wearing skirts and half saris to wearing full saris, and at about the same time you got to make the rice-batter crepes called dosas for everyone’s tiffin. You did not get told the secret ratio of spices for the house-made sambar curry powder until you came of marriageable age. And to truly have a womanly figure, you had to eat, to be voluptuously full of food. This, of course, was in stark contrast to what was considered womanly or desirable in the West, especially when I started modeling. To look good in Western clothes you had to be extremely thin. Prior to this, I never thought about my weight except to think it wasn’t ever enough. Then, with modeling, I started depending on my looks to feed myself (though my profession didn’t allow me to actually eat very much). When I started hosting food shows, my career went from fashion to food, from not eating to really eating a lot, to put it mildly. Only this time the opposing demands of having to eat all this food and still look good by Western standards of beauty were off the charts. This tug-of-war was something I would struggle with for most of a decade.

In a stress pressure-cooker like America, I believe we will see more and more shooting massacres. Violence is in our cultural DNA.

to solve the environmental and social ills of our food system by demanding that we return to our kitchens en masse is unrealistic. At best, it is a weight of responsibility that will most likely be felt by the women who tend to occupy this space already.

2 ounces pancetta, chopped 1 teaspoon unsalted butter 1 medium onion, chopped ⅔ cup chopped celery ⅔ cup chopped carrot 1 garlic clove, minced 1 pound 93% lean ground beef ¾ teaspoon kosher salt Freshly ground black pepper ¼ cup dry white wine, such as Pinot Grigio ½ cup fat-free milk 1 pound dried potato gnocchi (I like DeLallo) ⅛ teaspoon grated nutmeg 2½ cups canned crushed tomatoes (I like Tuttorosso) 1 bay leaf 6 tablespoons part-skim ricotta cheese 2 tablespoons chopped fresh parsley or basil Freshly grated Pecorino Romano cheese (I like Locatelli), for serving (optional) Press the sauté button on an electric pressure cooker. When hot, add the pancetta and cook, stirring, until the fat is rendered, about 1½ minutes. Add the butter, onion, celery, carrot, and garlic and cook, stirring, until softened, 5 to 7 minutes. Add the ground beef, ½ teaspoon of the salt, and pepper to taste. Brown the meat, using a wooden spoon to break it into small pieces as it cooks, 4 to 5 minutes. Add the wine and cook, stirring, until it reduces, 1 to 2 minutes. Stir in the milk, gnocchi, and nutmeg. Add the crushed tomatoes, ½ cup water, the bay leaf, the remaining ¼ teaspoon salt, and pepper to taste. Seal and cook on high pressure for 6 minutes, until the gnocchi are tender. Quick or natural release, then open when the pressure subsides. If the gnocchi are not done, press the sauté button and cook for 2 to 3 more minutes. Discard the bay leaf. Serve topped with the ricotta, parsley, and pecorino (if using).

When I talk about kindness in business, a few people scoff. They say, “Steve Jobs and the leaders at Apple created a pressure-cooker environment but it produced category-defining products that people love and obsess over.” That is the point — the results are not worth the cost, because there is an alternative. The goal of TRM is to create a kind, sustainable, and fulfilling experience for everyone. Caring and a sense of purpose evoke better performance than pressure and fear. The idea that only obsessive egomaniacs can produce breakthroughs is nonsense. People are the most important resource for any business, and people — whether they are employees, vendors, or customers — respond best to kindness, respect, humility, and empathy. You never know what other people are going through in their lives. Many of us are under great stress, especially when business cycles shift and economic pressures build. Others are struggling in relationships. When everyone feels valued and heard, they are more likely to show up fully and bring their best each day. Kindness is the alternative to the unnecessary “business is war” analogies that are not only tiresome but borderline offensive. It is the opposite of the “outcome justified the means” mentality that drives many entrepreneurs to consider sacrificing everything (including their morals) to build $100 million businesses in seven years. It’s success without the collateral damage. This aspect of TRM creates a healthy framework for daily interactions and long-term goals and helps people avoid burnout even when they put in heavy hours over long periods of time. We are all naturally optimistic, motivated to be better tomorrow than we are today. A kind organization understands that and leverages it. Your goal is to build a product that lasts, but to do that, you must also build an organization, a work environment, and a fabric of relationships that last too. People will remain engaged and focused on achievements when they are doing something meaningful that they care about in an organization that lets them live the way they want to live. “Caring and a sense of purpose evoke better performance than pressure and fear. The idea that only egomaniacs can produce breakthroughs is nonsense.

Day 8 after coming home from the hospital The classic recipes are goat, lamb, vegetable, and/or chicken biriyani. But when I was in New Orleans, at this restaurant, they served Louisiana barbecue shrimp, which was simply delicious. When I asked the waiter what was in the shrimp sauce, he rattled off a number of spices (rosemary, thyme, basil, oregano, et cetera) and so, I went with memory.  I marinated the raw prawns in mashed garlic, rosemary, basil, oregano, thyme, sage, paprika, black pepper, white pepper, cayenne, and onion powder, along with a dash of Worcestershire sauce. I decided to cook the rice in the pressure cooker, always quick and easy. I heated some ghee in the pressure cooker, added crushed cloves, cardamom, and cinnamon, and a bay leaf for a minute or so. Then I added some onions and fried until the onions became golden brown. Then went in the rice, and enough water, and I closed the pressure cooker. The rice was ready in ten minutes. In a separate pan, I sautéed the marinated prawns in butter, along with extra chopped garlic and the marinade, and added them to the cooked rice. I garnished it with chopped fresh coriander and voila, Cajun prawn biriyani. I served it with some regular cucumber raita. Mama had been so sure that Daddy would hate prawns but I saw him clean out each one on his plate and even get a second helping. Sometimes we forget why we don’t like some things and then when we try them again, we realize that we had been wrong. Giving Serious Though to Adultery Girish was a classical music buff and in the beginning of their marriage, Shobha joined him for a few musical events and lectures.

They made me angry.” “He got me upset.” “It scared me.” “World events are the cause of my anxiety.” Actually, it’s the exact opposite. The suppressed and repressed feelings seek an outlet and utilize the events as triggers and excuses to vent themselves. We are like pressure-cookers ready to release steam when the opportunity arises. Our triggers are set and ready to go off.

She’s like a pressure cooker letting out some of the steam of her disastrous life in puffs of humor.

The rationalizing mind prefers to keep the true causes of emotion out of awareness and utilizes the mechanism of projection to do this. It blames events or other people for “causing” a feeling and views itself as the helpless innocent victim of external causes. “They made me angry.” “He got me upset.” “It scared me.” “World events are the cause of my anxiety.” Actually, it’s the exact opposite. The suppressed and repressed feelings seek an outlet and utilize the events as triggers and excuses to vent themselves. We are like pressure-cookers ready to release steam when the opportunity arises. Our triggers are set and ready to go off. In psychiatry, this mechanism is called displacement. It is because we are angry that events “make” us angry. If, through constant surrendering, we have let go of the pent-up store of anger, it is very difficult and, in fact, even impossible for anyone or any situation to “make” us angry.

Phillipa placed one tray of appetizers after the other on the table---the jambon sec-wrapped chipotle figs with the cocoa-balsamic glaze; the crab cakes with the rémoulade dipping sauce; the varying star-shaped canapés, the bottoms buttery, toasted bread topped with different ingredients and garnished with chopped fresh herbs; the verrines filled with bœuf bourguignon and baby carrots; and the smoke salmon, beet carpaccio, and mascarpone bites served on homemade biscuits and sprinkled with capers. Everybody dug in, oohing and aahing. "I don't know which one I like best," exclaimed Marie, licking her lips. "They're all so delicious. I can't choose a favorite child." Phillipa winked. "Just wait until you see and taste Sophie's plat principal," she said, turning on her heel. She returned with a large pressure cooker, placing it on the table. She lifted the lid, and everybody breathed in the aromas, noses sniffing with anticipation. "This is Sophie's version of pot-au-feu de la mer, but with grilled lobster, crab, abalone, mussels, and large shrimp, along with a variety of root and fresh vegetables, a ginger-lemongrass-infused sauce, and garnished with borage, or starflowers, a smattering of sea salt, a dash of crème fraîche, fresh herbs, and ground pepper.

Cooking without a good digital thermometer is like driving without a speedometer, building furniture without a tape measure, or filling your tires without a pressure gauge. Invest in good thermometers. They’re inexpensive, fast, and accurate. They will pay for themselves. Nothing will improve your cooking more. You Need Three Thermometers Temperature is paramount in cooking, and you must measure it accurately in three different places: the cooker, the food, and your refrigerator. Oven/grill/smoker thermometer. Can you imagine cooking indoors if your oven did not have a thermometer? Then why try to cook outdoors without a good oven thermometer? (And

The classic recipes are goat, lamb, vegetable, and/or chicken biriyani. But when I was in New Orleans, at this restaurant, they served Louisiana barbecue shrimp, which was simply delicious. When I asked the waiter what was in the shrimp sauce, he rattled off a number of spices (rosemary, thyme, basil, oregano, et cetera) and so, I went with memory. I marinated the raw prawns in mashed garlic, rosemary, basil, oregano, thyme, sage, paprika, black pepper, white pepper, cayenne, and onion powder, along with a dash of Worcestershire sauce. I decided to cook the rice in the pressure cooker, added crushed cloves, cardamom, and cinnamon, and a bay leaf for a minute or so. Then I added some onions and fried until the onions became golden brown. Then went in the rice, and enough water, and I closed the pressure cooker. The rice was ready in ten minutes. In a separate pan, I sautéed the marinated prawns in butter, along with extra chopped garlic and the marinade, and added them to the cooked rice. I garnished it with chopped fresh coriander and voilà, Cajun prawn biriyani. I served it with some regular cucumber raita. Mama had been so sure that Daddy would hate prawns but I saw him clean out each one on his plate and even get a second helping. Sometimes we forget why we don't like some things and then when we try them again, we realize that we had been wrong.

Andy Grignon: This is when Steve’s leadership and management style started to permeate the company. Tony and Forstall started to adopt Steve’s mannerisms and persona because it was a pressure cooker—but also you emulate what works, right? And so everyone started screaming at each other. It became just like the thing to do: Fly off the fucking handle.

Though it is becoming an increasingly popular area of advocacy, the United States continues to top the list of nations that are disconnected from the basic concept of relieving a mother of overwork and giving her dancing hormones the time and space to regulate through rest and proper nutrition. It's a grin-and-bear-it moment (complete with dark circles and wan complexion). And, these days, with more and more women literally and energetically holding the home together as the primary breadwinner, and very often as the emotional center of the home as well, the postpartum period becomes a pressure cooker. The unconscious message beamed from all angles is, "Get back at it. You can't afford to rest." But it seems we can't afford not to. Anecdotal evidence strongly suggests that when deliberate physical care and support surround a new mother after birth, as well as rituals that acknowledge the magnitude of the event of birth, postpartum anxiety and its more serious expression, postpartum depression, are much less likely to get a foothold. Consider that the key causes of these disturbingly common, yet still highly underreported, syndromes include isolation, extreme fatigue, overwork, shame or trauma about birth and one's body, difficulties and worries about breastfeeding, and nutritional depletion, all of which suggests that when we let go of the old ways, we inadvertently helped create a perfect storm of factors for postpartum depression.