Low Temperatures Quotes

STAY HOME FROM SCHOOL FAUX VOMIT: 1 cup of cooked oatmeal 1.2 cup of sour cream (or buttermilk ranch dressing or anything that smells like rancid, sour milk) 2 chopped cheese sticks (for chunkiness) 1 uncooked egg (for authentic slimy texture) 1 can of split pea soup (for putrid green color) 1/4 cup of raisins (to increase gross-osity) Mix ingredients and simmer over low heat for 2 minutes Let mixture cool to warm vomit temperature Use liberally as needed Makes 4 to 5 cups

What can it be about low temperatures that sharpens the edges of objects?

Still, winter is an abstract season: it is low on colors, even in Italy, and big on the imperatives of cold and brief daylight. These things train your eye on the outside with an intensity greater than that of the electric bulb availing you of your own features in the evening. If this season doesn't necessarily quell your nerves, it still subordinates them to your instincts; beauty at low temperatures is beauty.

Oh! but he was a tight-fisted hand at the grindstone, Scrooge! a squeezing, wrenching, grasping, scraping, clutching, covetous old sinner! Hard and sharp as flint, from which no steel had ever struck out generous fire; secret, and self-contained, and solitary as an oyster. The cold within him froze his old features, nipped his pointed nose, shriveled his cheek, stiffened his gait; made his eyes red, his thin lips blue; and spoke out shrewdly in his grating voice. A frosty rime was on his head, and on his eyebrows, and his wiry chin. He carried his own low temperature always about with him; he iced his office in the dog-days and didn't thaw it one degree at Christmas.

The very first step is to try to forget about the self altogether. He [C.S. Lewis] says elsewhere that that's the very definition of humility. Humility does not mean to have a low view of your self. It means to have no view of yourself. Having a low view of yourself is miserable--psychologists know that. And that's also the solution to the problem of introspection. If I ask myself, how am I doing, I come out with one of three answers: well, terribly, or so-so. If I say I'm doing well, I'm a proud, self-righteous, arrogant, self-satisfied, priggish Pharisee; if I say I'm doing lousy, I'm a miserable worm with a guilt complex and I need some psychiatry; and if i say I'm sort of fair to midland then I'm dull, wishy-washy, Charlie Brown. So what's the solution? Don't look at yourself. Take your temperature when you're sick, otherwise look at other people and God. They're much more interesting. The first step is to try to forget about yourself altogether. Your real self, your new self, will not come as long as you are looking for it. It will come only when you're looking for Him.

Hello, Olympus! Aeolus, master of the winds here, with weather every twelve! We‘ll have a low-pressure system moving over Florida today, so expect milder temperatures since Demeter wishes to spare the citrus farmers!‖ He gestured at the blue screen, but when Jason checked the monitors, he saw that a digital image was being projected behind Aeolus, so it looked like he was standing in front of a U.S. map with animated smiley suns and frowny storm clouds. ―Along the eastern seaboard—oh, hold on.‖ He tapped his earpiece. ―Sorry, folks! Poseidon is angry with Miami today, so it looks like that Florida freeze is back on! Sorry, Demeter. Over in the Midwest, I‘m not sure what St. Louis did to offend Zeus, but you can expect winter storms! Boreas himself is being called down to punish the area with ice. Bad news, Missouri! No, wait. Hephaestus feels sorry for central Missouri, so you all will have much more moderate temperatures and sunny skies.

Her reputation for reading a great deal hung about her like the cloudy envelope of a goddess in an epic; it was supposed to engender difficult questions and to keep the conversation at a low temperature.

I bet there’s air-conditioning in heaven,” I said. “Maybe it’s just the perfect temperature—low seventies with a breeze?” Josh said.

Nothing screams SUMMER like strawberry shortcake, and yet in Florida the season for strawberries is December through March! But then, by March the daytime temperature is likely to be in the mid-70s to low 80s. So, it’s really easy to think “Ahhh, summer’s almost here.” So, when we planned a BD Party for our friend Bob Mason, we said, “It’s strawberry season! Let’s party!

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.

Atoms at such low temperatures lost their individuality and physical properties, going through an identity crisis.

A warm heart can heat us even in very low temperatures; a cold heart can frost us even in very high temperatures!

If you wash lousy clothing at low temperatures, all you get is cleaner lice.

A bullet’s velocity in low temperatures greatly depends on its target’s virtues

The cold within him froze his old features, nipped his pointed nose, shrivelled his cheek, stiffened his gait; made his eyes red, his thin lips blue; and spoke out shrewdly in his grating voice. A frosty rime was on his head, and on his eyebrows, and his wiry chin. He carried his own low temperature always about with him; he iced his office in the dog-days; and didn’t thaw it one degree at Christmas.

The physicist is familiar with the fact that the classical laws of physics are modified by quantum theory, especially at low temperature. There are many instances of this. Life seems to be one of them, a particularly striking one. Life seems to be orderly and lawful behaviour of matter, not based exclusively on its tendency to go over from order to disorder, but based partly on existing order that is kept up.

Two solid weeks of beautiful weather. Clear sunny days, low humidity, temperature in the seventies, air so brisk and clean you could read E PLURIBUS UNUM on a dime across the street. Clear cloudless nights, temperature in the fifties, the sky a great soft raven’s breast, an immense bowl of octopus ink salted with a million hard white crystalline stars and garnished with a huge moon pulsing with white light. It was disgusting.

we have developed a series of emotional thermostats as well, by far the most potent of which is television itself. instead of really experiencing the highs and lows, pains and joys, that make up a life, many of us use TV just as we use central heating- to flatten our variations, to maintain a constant "optimal" temperature.

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.

I could speak by then, but neither of us thought it my best trick. Very often my exchanges with Ceno went something like: Sing me a song, Elefsis. The temperature in the kitchen is 21.5 degrees Celsius and the stock of rice is low. (Long pause.) Ee-eye-ee-eye-oh.

We are actually getting worse at some matters of hygiene. Dr. Maunder believes that the move toward low-temperature washing machine detergents has encouraged bugs to proliferate. As he puts it: “If you wash lousy clothing at low temperatures, all you get is cleaner lice.

‡We are actually getting worse at some matters of hygiene. Dr. Maunder believes that the move toward low-temperature washing machine detergents has encouraged bugs to proliferate. As he puts it: “If you wash lousy clothing at low temperatures, all you get is cleaner lice.

He carried his own low temperature always about with him; he iced his office in the dog-days; and didn’t thaw it one degree at Christmas. External heat and cold had little influence on Scrooge. No warmth could warm, nor wintry weather chill him. No wind that blew was bitterer than he, no falling snow was more intent upon its purpose, no pelting rain less open to entreaty. Foul weather didn’t know where to have him. The heaviest rain, and snow, and hail, and sleet, could boast of the advantage over him in only one respect. They often “came down” handsomely, and Scrooge never did.

A mother must be vigilant. She must be able and willing to wake up ten times during the night to feed her baby. After her intermittent vigil, she must see everything clearly the next morning so that she can notice any changes in her baby. A mother is not permitted to have blurry vision. She must notice if her baby’s wail is too loud or too low. She must know if the child’s temperature has risen or fallen. A mother must not miss any signs.

Evolution endowed us with intuition only for those aspects of physics that had survival value for our distant ancestors, such as the parabolic orbits of flying rocks (explaining our penchant for baseball). A cavewoman thinking too hard about what matter is ultimately made of might fail to notice the tiger sneaking up behind and get cleaned right out of the gene pool. Darwin’s theory thus makes the testable prediction that whenever we use technology to glimpse reality beyond the human scale, our evolved intuition should break down. We’ve repeatedly tested this prediction, and the results overwhelmingly support Darwin. At high speeds, Einstein realized that time slows down, and curmudgeons on the Swedish Nobel committee found this so weird that they refused to give him the Nobel Prize for his relativity theory. At low temperatures, liquid helium can flow upward. At high temperatures, colliding particles change identity; to me, an electron colliding with a positron and turning into a Z-boson feels about as intuitive as two colliding cars turning into a cruise ship. On microscopic scales, particles schizophrenically appear in two places at once, leading to the quantum conundrums mentioned above. On astronomically large scales… weirdness strikes again: if you intuitively understand all aspects of black holes [then you] should immediately put down this book and publish your findings before someone scoops you on the Nobel Prize for quantum gravity… [also,] the leading theory for what happened [in the early universe] suggests that space isn’t merely really really big, but actually infinite, containing infinitely many exact copies of you, and even more near-copies living out every possible variant of your life in two different types of parallel universes.

The predominant quality of the slow form is viscosity. Experience is thick. Perceptions are thickened and dulled Time is slow, dripping slowly through the clogged filter of thickened perception. The body temperature is low. The pulse is sluggish. The immune system is half-asleep. The organism is torpid and brackish. Even the reflexes are diminished, as if the lower leg couldn’t be bothered to jerk itself out of its stupor when the knee is tapped.

When the child asks: "Why have the leaves turned red?" or "Why does it snow?" we launch into explanations which have no obvious connection with the question. Leaves are red because it is cold, we say. What has cold to do with colour? How is the child to know that we are talking of abstract connections between atmospheric conditions and leaf chemistry? And why should he care? The child has asked 'why,' not 'how,' and certainly not 'how much.' And why should he care the molecular structure of water is believed to be such that at low temperatures it forms rigid bonds which make it appear as ice or snow? None of these abstractions says anything about what the child experiences: the redness of leaves and the cool, tickling envelopment by snow. The living response would be quite different. 'Why are the leaves red Dad?" "Because it is so beautiful, child. Don't you see how beautiful it is, all these autumn colours?" There is no truer answer. That is how the leaves are red. An answer which does not invoke questions, which does not lead the child into an endless series of questions, to which each answer is a threshold. The child will hear later on that a chemical reaction occurs in those leaves. It is bad enough, then; let us not make the world uninhabitable for the child too soon.

Oh! But he was a tight-fisted hand at the grindstone, Scrooge! a squeezing, wrenching, grasping, scraping, clutching, covetous, old sinner! Hard and sharp as flint, from which no steel had ever struck out generous fire; secret, and self-contained, and solitary as an oyster. The cold within him froze his old features, nipped his pointed nose, shrivelled his cheek, stiffened his gait; made his eyes red, his thin lips blue; and spoke out shrewdly in his grating voice. A frosty rime was on his head, and on his eyebrows, and his wiry chin. He carried his own low temperature always about with him; he iced his office in the dog-days; and didn’t thaw it one degree at Christmas.

The temperature was not strikingly low as temperatures go down here, but the terrific winds penetrate the flimsy fabric of our fragile tents and create so much draught that it is impossible to keep warm within. At supper last night our drinking-water froze over in the tin in the tent before we could drink it. It is curious how thirsty we all are.

Until one morning, one of the coldest mornings of the year, when I came in with the book cart and found Jean Hollis Clark, a fellow librarian, standing dead still in the middle of the staff room. "I heard a noise from the drop box," Jean said. "What kind of noise?" "I think it's an animal." "A what?" "An animal," Jean said. "I think there's an animal in the drop box." That was when I heard it, a low rumble from under the metal cover. It didn't sound like an animal. It sounded like an old man clearing his throat. Gurr-gug-gug. Gurr-gug-gug. But the opening at the top of the chute was only a few inches wide, so that would be quite a squeeze for an old man. It had to be an animal. But what kind? I got down on my knees, reached over the lid, and hoped for a chipmunk. What I got instead was a blast of freezing air. The night before, the temperature had reached minus fifteen degrees, and that didn't take into account the wind, which cut under your coat and squeezed your bones. And on that night, of all nights, someone had jammed a book into return slot, wedging it open. It was as cold in the box as it was outside, maybe colder, since the box was lined with metal. It was the kind of cold that made it almost painful to breathe. I was still catching my breath, in fact, when I saw the kitten huddled in the front left corner of the box. It was tucked up in a little space underneath a book, so all I could see at first was its head. It looked grey in the shadows, almost like a little rock, and I could tell its fur was dirty and tangled. Carefully, I lifted the book. The kitten looked up at me, slowly and sadly, and for a second I looked straight into its huge golden eyes. The it lowered its head and sank back down into its hole. At that moment, I lost every bone in my body and just melted.

the strangely elusive and counterintuitive character of the quantum world has encouraged some to suggest that the idea of entities like electrons which can be in unpicturable states such as superpositions of being ‘here’ and being ‘there’ is no more than a convenient manner of speaking which facilitates calculations, and that electrons themselves are not to be taken with ontological seriousness. The counterattack of the scientific realist appeals to intelligibility as the key to reality. It is precisely because the assumption of the existence of electrons allows us to understand a vast range of directly accessible phenomena—such as the periodic table in chemistry, the phenomenon of superconductivity at low temperatures and the behaviour of devices such as the laser—that we take their existence seriously.

Dewar's rule in his laboratory was as absolute as that of a Pharaoh, and he showed deference to no one except the ghost of Faraday whom he met occasionally all night in the gallery behind the lecture room.

The selective activation of compatible memories explains anchoring: the high and the low numbers activate different sets of ideas in memory. The estimates of annual temperature draw on these biased samples of ideas and are therefore biased as well.

Oh! But he was a tight-fisted hand at the grindstone, Scrooge! a squeezing, wrenching, grasping, scraping, clutching, covetous old sinner! Hard and sharp as flint, from which no steel had ever struck out generous fire; secret, and self-contained, and solitary as an oyster. The cold within him froze his old features, nipped his pointed nose, shrivelled his cheek, stiffened his gait; made his eyes red, his thin lips blue; and spoke out shrewdly in his grating voice. A frosty rime was on his head, and on his eyebrows, and his wiry chin. He carried his own low temperature always

SINCE the start of the industrial revolution, humans have burned through enough fossil fuels—coal, oil, and natural gas—to add some 365 billion metric tons of carbon to the atmosphere. Deforestation has contributed another 180 billion tons. Each year, we throw up another nine billion tons or so, an amount that’s been increasing by as much as six percent annually. As a result of all this, the concentration of carbon dioxide in the air today—a little over four hundred parts per million—is higher than at any other point in the last eight hundred thousand years. Quite probably it is higher than at any point in the last several million years. If current trends continue, CO2 concentrations will top five hundred parts per million, roughly double the levels they were in preindustrial days, by 2050. It is expected that such an increase will produce an eventual average global temperature rise of between three and a half and seven degrees Fahrenheit, and this will, in turn, trigger a variety of world-altering events, including the disappearance of most remaining glaciers, the inundation of low-lying islands and coastal cities, and the melting of the Arctic ice cap. But this is only half the story.

Problem 7-4 Can used cooking oil or grease, such as that from a deep-fat fryer or a frying pan, be poured into the fuel tank of a diesel-powered vehicle and consumed as biodiesel? […] Solution 7-4 Absolutely not! Demised cooking oil or grease must be processed as shown in Figure 7-4 [page 125, a process that involves methyl alcohol and sulfur] before it can be used as biodiesel. This should be obvious in the case of bacon grease, which solidifies near room temperature. But it is true even of fats that remain liquid at relatively low temperatures, such as corn oil, canola oil, or even soybean oil.

If my eyes were able to range afar over this great sea, it was because a peculiar light brought to view every detail of it. It was not the light of the sun, with his dazzling shafts of brightness and the splendor of his rays; nor was it the pale and uncertain shimmer of the moonbeams, the dim reflection of a nobler body of light. No; the illuminating power of this light, its trembling diffusiveness, its bright, clear whiteness, and its low temperature, showed that it must be of electric origin. It was like an aurora borealis, a continuous cosmical phenomenon, filling a cavern of sufficient extent to contain an ocean.

What will happen at very low temperatures is indicated in Fig. 1-4: the molecules lock into a new pattern which is ice. This particular schematic diagram of ice is wrong because it is in two dimensions, but it is right qualitatively. The interesting point is that the material has a definite place for every atom, and you can easily appreciate that if somehow or other we were to hold all the atoms at one end of the drop in a certain arrangement, each atom in a certain place, then because of the structure of interconnections, which is rigid, the other end miles away (at our magnified scale) will have a definite location. So

The end-Permian extinction also seems to have been triggered by a change in the climate. But in this case, the change went in the opposite direction. Right at the time of extinction, 252 million years ago, there was a massive release of carbon into the air—so massive that geologists have a hard time even imagining where all the carbon could have come from. Temperatures soared—the seas warmed by as much as eighteen degrees—and the chemistry of the oceans went haywire, as if in an out-of-control aquarium. The water became acidified, and the amount of dissolved oxygen dropped so low that many organisms probably, in effect, suffocated.

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.

Oh! but he was a tight-fisted hand at the grindstone, Scrooge! a squeezing, wrenching, grasping, scraping, clutching, covetous old sinner! Hard and sharp as flint, from which no steel had ever struck out generous fire, secret, and self-contained, and solitary as an oyster. The cold within him froze his old features, nipped his pointed nose, shriveled his cheek, stiffened his gait, made his eyes red, his thin lips blue, and spoke out shrewdly in his grating voice. A frosty rime was on his head, and on his eyebrows, and his wiry chin. He carried his own low temperature always about with him; he iced his office in the dog-days; and didn’t thaw it one degree at Christmas.

AT THE SAME TIME Empire was dying, a new and very different kind of company town was thriving seventy miles to the south. In many ways, it felt like the opposite of Empire. Rather than offering middle-class stability, this village was populated by members of the “precariat”: temporary laborers doing short-term jobs in exchange for low wages. More specifically, its citizens were hundreds of itinerant workers living in RVs, trailers, vans, and even a few tents. Early each fall, they began filling the mobile home parks surrounding Fernley. Linda didn’t know it yet, but she would soon be joining them. Many were in their sixties and seventies, approaching or well into traditional retirement age. Most had traveled hundreds of miles—and undergone the routine indignities of criminal background checks and pee-in-a-cup drug tests—for the chance to earn $11.50 per hour plus overtime at temporary warehouse jobs. They planned to stay through early winter, despite the fact that most of their homes on wheels weren’t designed to support life in subzero temperatures. Their employer was Amazon.com.

Pham Nuwen spent years learning to program/explore. Programming went back to the beginning of time. It was a little like the midden out back of his father’s castle. Where the creek had worn that away, ten meters down, there were the crumpled hulks of machines—flying machines, the peasants said—from the great days of Canberra’s original colonial era. But the castle midden was clean and fresh compared to what lay within the Reprise’s local net. There were programs here that had been written five thousand years ago, before Humankind ever left Earth. The wonder of it—the horror of it, Sura said—was that unlike the useless wrecks of Canberra’s past, these programs still worked! And via a million million circuitous threads of inheritance, many of the oldest programs still ran in the bowels of the Qeng Ho system. Take the Traders’ method of timekeeping. The frame corrections were incredibly complex—and down at the very bottom of it was a little program that ran a counter. Second by second, the Qeng Ho counted from the instant that a human had first set foot on Old Earth’s moon. But if you looked at it still more closely. . .the starting instant was actually some hundred million seconds later, the 0-second of one of Humankind’s first computer operating systems. So behind all the top-level interfaces was layer under layer of support. Some of that software had been designed for wildly different situations. Every so often, the inconsistencies caused fatal accidents. Despite the romance of spaceflight, the most common accidents were simply caused by ancient, misused programs finally getting their revenge. “We should rewrite it all,” said Pham. “It’s been done,” said Sura, not looking up. She was preparing to go off-Watch, and had spent the last four days trying to root a problem out of the coldsleep automation. “It’s been tried,” corrected Bret, just back from the freezers. “But even the top levels of fleet system code are enormous. You and a thousand of your friends would have to work for a century or so to reproduce it.” Trinli grinned evilly. “And guess what—even if you did, by the time you finished, you’d have your own set of inconsistencies. And you still wouldn’t be consistent with all the applications that might be needed now and then.” Sura gave up on her debugging for the moment. “The word for all this is ‘mature programming environment.’ Basically, when hardware performance has been pushed to its final limit, and programmers have had several centuries to code, you reach a point where there is far more signicant code than can be rationalized. The best you can do is understand the overall layering, and know how to search for the oddball tool that may come in handy—take the situation I have here.” She waved at the dependency chart she had been working on. “We are low on working fluid for the coffins. Like a million other things, there was none for sale on dear old Canberra. Well, the obvious thing is to move the coffins near the aft hull, and cool by direct radiation. We don’t have the proper equipment to support this—so lately, I’ve been doing my share of archeology. It seems that five hundred years ago, a similar thing happened after an in-system war at Torma. They hacked together a temperature maintenance package that is precisely what we need.” “Almost precisely.

The name the man had chosen, it turned out, was Thirty-Six All-Terrain Tundra Vehicle, a revelation that produced in both Mahit and Three Seagrass a kind of stunned silence. “No one would actually name a child that,” Three Seagrass complained after a moment. “He has no taste. Even if his parent or his crèche was from a low-temperature planet with a lot of tundra in need of all-terrain vehicles.

*To illustrate, humans are in the domain eucarya, in the kingdom animalia, in the phylum chordata, in the subphylum vertebrata, in the class mammalia, in the order primates, in the family hominidae, in the genus homo, in the species sapiens. (The convention, I’m informed, is to italicize genus and species names, but not those of higher divisions.) Some taxonomists employ further subdivisions: tribe, suborder, infraorder, parvorder, and more. †The formal word for a zoological category, such as phylum or genus. The plural is taxa. ‡We are actually getting worse at some matters of hygiene. Dr. Maunder believes that the move toward low-temperature washing machine detergents has encouraged bugs to proliferate. As he puts it: “If you wash lousy clothing at low temperatures, all you get is cleaner lice.

The winter of 1942-43 was the coldest winter of the war. The Germans will never forget that winter either. The defense and siege of Stalingrad and Leningrad are highly documented historic chapters of the war. The fierce winds and diabolically low temperatures plagued all of Eastern Europe. That was the winter of our deepest despair. The people in Transnistria died by the thousands, be it of starvation or frost or sickness. Once in a while Romanian soldiers or civilians came from there and brought news from the desperate Jews. Some Romanians would accept, for remuneration, to bring some clothes, or money or food from relatives in Czernovitz. Some had no relatives left in town. In some villages, they could not find anybody who would take a message to relatives. They succumbed to typhoid fever by the thousands.

There is one in this tribe too often miserable - a child bereaved of both parents. None cares for this child: she is fed sometimes, but oftener forgotten: a hut rarely receives her: the hollow tree and chill cavern are her home. Forsaken, lost, and wandering, she lives more with the wild beast and bird than with her own kind. Hunger and cold are her comrades: sadness hovers over, and solitude besets her round. Unheeded and unvalued, she should die: but she both lives and grows: the green wilderness nurses her, and becomes to her a mother: feeds her on juicy berry, on saccharine root and nut. There is something in the air of this clime which fosters life kindly: there must be something, too, in its dews, which heals with sovereign balm. Its gentle seasons exaggerate no passion, no sense; its temperature tends to harmony; its breezes, you would say, bring down from heaven the germ of pure thought, and purer feeling. Not grotesquely fantastic are the forms of cliff and foliage; not violently vivid the colouring of flower and bird: in all the grandeur of these forests there is repose; in all their freshness there is tenderness. The gentle charm vouchsafed to flower and tree, - bestowed on deer and dove, - has not been denied to the human nursling. All solitary, she has sprung up straight and graceful. Nature cast her features in a fine mould; they have matured in their pure, accurate first lines, unaltered by the shocks of disease. No fierce dry blast has dealt rudely with the surface of her frame; no burning sun has crisped or withered her tresses: her form gleams ivory-white through the trees; her hair flows plenteous, long, and glossy; her eyes, not dazzled by vertical fires, beam in the shade large and open, and full and dewy: above those eyes, when the breeze bares her forehead, shines an expanse fair and ample, - a clear, candid page, whereon knowledge, should knowledge ever come, might write a golden record. You see in the desolate young savage nothing vicious or vacant; she haunts the wood harmless and thoughtful: though of what one so untaught can think, it is not easy to divine. On the evening of one summer day, before the Flood, being utterly alone - for she had lost all trace of her tribe, who had wandered leagues away, she knew not where, - she went up from the vale, to watch Day take leave and Night arrive. A crag, overspread by a tree, was her station: the oak-roots, turfed and mossed, gave a seat: the oak-boughs, thick-leaved, wove a canopy. Slow and grand the Day withdrew, passing in purple fire, and parting to the farewell of a wild, low chorus from the woodlands. Then Night entered, quiet as death: the wind fell, the birds ceased singing. Now every nest held happy mates, and hart and hind slumbered blissfully safe in their lair. The girl sat, her body still, her soul astir; occupied, however, rather in feeling than in thinking, - in wishing, than hoping, - in imagining, than projecting. She felt the world, the sky, the night, boundlessly mighty. Of all things, herself seemed to herself the centre, - a small, forgotten atom of life, a spark of soul, emitted inadvertent from the great creative source, and now burning unmarked to waste in the heart of a black hollow. She asked, was she thus to burn out and perish, her living light doing no good, never seen, never needed, - a star in an else starless firmament, - which nor shepherd, nor wanderer, nor sage, nor priest, tracked as a guide, or read as a prophecy? Could this be, she demanded, when the flame of her intelligence burned so vivid; when her life beat so true, and real, and potent; when something within her stirred disquieted, and restlessly asserted a God-given strength, for which it insisted she should find exercise?

The best that we can hope for now is holding increases globally to around 1.75°C. This could be achieved if the world moves decisively towards zero net emissions by 2050. But temperatures over land will increase by more than the average over land and sea. An increase of 1.75°C for the whole world would mean more than 2°C for Australia – twice the increase that this year helped to bring bushfires in August to New South Wales and Queensland.

Something the modern environmental movement often misses is that oil and natural gas are not only the world’s low-carbon fossil fuels, they are also the fuels that are internationally traded. In a post-globalized world, the primary fuel most countries can source locally is coal. And not just any coal, but low-caloric, low-temperature burning, high-contaminant soft or brown coal that generates far more carbon emissions than burning . . . almost anything else.

Shall I compare thee to a docking ring? Thou art more beautiful and more temperate, though that’s not really hard when you’re talking about an airlock whose external temperature is measured on the low end of kelvins. On the other hand, I’m not sure I could have been happier with anything or felt more raw, unfettered love than I did for that docking ring, right then. Free and with my afthands on metal, I stretched against the rotational acceleration and sighed

The universe appears to be a system of very low density wherever we look. This is no accident. The expansion of the Universe weds its size and age to the gravitational pull of the material that it contains. In order that a universe expands for long enough to allow the building blocks of life to form in the interiors of stars, by a sequence of nuclear reactions, it must be billions of years old. This means that it must be billions of light years in extent and possess a very small average density of matter and a very low temperature. The low temperature and energy of its material ensures that the sky is dark at night. Turn off our local Sun and there is just too little light around in the Universe to brighten the sky. The night is dark, interspersed only by pinpricks of starlight. Universes that contain life must be big and old, dark and cold. If our Universe was less of a vacuum it could not be an abode for living complexity.

My eyes glue to him in fascination as he cleans his flogger. He’s shirtless since the room is above comfortable temperature. I watch as a drop of sweat creates a path down his back, gliding around all those perfect striated muscles. The drop disappears beneath his low-slung, leather pants. A shiver rocks my body at the thought of it sliding down the crack of his bitable ass. “Katya, snap your mouth shut, close the door, and have a seat,” Dexter commands and I listen.

I ran to Sailor’s hutch to see if he’d made it through alive. He was backed into the corner, shivering, and in the most wretched condition: he had become so malnourished that his fur had grown horribly long, his body’s attempt to compensate for his slow metabolism and low temperature. His claws were an inch long, and worse, his front teeth had curled over his lower lip so he could hardly open his mouth. Apparently, rabbits need to be chewing on hard things like carrots; otherwise their teeth will grow. Terrified, I opened the cage door to hug little Sailor, but, in a spastic fury, he started scratching my face and neck. I still have the scars. Without anyone attending to him, he had gone feral. That’s what’s happened to me, in Seattle. Come at me, even in love, and I’ll scratch the hell out of you. ’Tis a piteous fate to have befallen a MacArthur genius, wouldn’t you say? Poof. But I do love you, Bernadette TUESDAY, DECEMBER 14 From Paul Jellinek Bernadette, Are you done?

Oh! But he was a tight-fisted hand at the grindstone, Scrooge! A squeezing, wrenching, grasping, scraping, clutching, covetous old sinner! Hard and sharp as flint, from which no steel had ever struck out generous fire; secret and self contained and solitary as an oyster. The cold within him froze his old features, nipped his pointed nose, shrivelled his cheek, stiffened his gait; made his eyes red, his thin lips blue; and spoke out shrewdly in his grating voice. A frosty rime was on his head, and on his eyebrows, and his wiry chin. He carried his own low temperature always about him; he iced his office in the dogdays; and didn't thaw it one degree at Christmas. External heat and cold had little influence on Scrooge. No warmth could warm, nor wintry weather chill him. No wind that blew was bitterer than he, no falling snow was more intent upon its purpose, no pelting rain less open to entreaty. Foul weather didn't know where to have him. The heaviest rain, and snow, and hail, and sleet could boast of the advantage over him in only one respect. They often "came down" handsomely; and Scrooge never did.

The color revolutions did not change the post-Soviet world, but they left a lasting legacy and the hope that it would change one day. Ukrainians reappeared on the world’s television screens in November and December 2013, when they poured onto the streets of Kyiv once again, this time in support of closer ties with the European Union. At a time when enthusiasm for the European Union was at a low ebb among its member countries, the readiness of the Ukrainians to march and stay on the streets in subzero temperatures for days, weeks, and months surprised and inspired

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

FIFTY YEARS LATER I can see us in that car. I can recall every detail. It was a bright, clear day, no humidity, temperature in the low eighties. Both of us, quietly watching the sunlight play across the windshield, said nothing. The silence between us was like the silence on the many days she drove me to meets. I was too busy fighting my nerves to talk, and she, better than anyone, understood. She respected the lines we draw around ourselves in crisis. Then, as we neared the airport, she broke the silence. “Just be yourself,” she said. I looked out the window. Be myself. Really? Is that my best option? To study the self is to forget the self.

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.

We like to imagine that it's possible for life to be one eternal summer and that we have uniquely failed to achieve that for ourselves. We dream of an equatorial habitat, forever close to the sun, an endless, unvarying high season. But life's not like that. Emotionally, we're prone to stifling summers and low, dark winters, to sudden drops in temperature, to light and shade. Even if by some extraordinary stroke of self-control and good luck we were able to keep control of our own health and happiness for an entire lifetime, we still couldn't avoid the winter. Our parents would age and die; our friends would undertake minor acts of betrayal; the machinations of the world would eventually weigh against us. Somewhere along the line, we would screw up. Winter would quietly roll in.

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.

A barometric low hung over the Atlantic. It moved eastward toward a high-pressure area over Russia without as yet showing any inclination to bypass this high in a northerly direction. The isotherms and isotheres were functioning as they should. The air temperature was appropriate relative to the annual mean temperature and to the aperiodic monthly fluctuations of the temperature. The rising and setting of the sun, the moon, the phases of the moon, of Venus, of the rings of Saturn, and many other significant phenomena were all in accordance with the forecasts in the astronomical yearbooks. The water vapor in the air was at its maximal state of tension, while the humidity was minimal. In a word that characterizes the facts fairly accurately, even if it is a bit old-fashioned: It was a fine day in August 1913.

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.

Writing again to Leibniz in late 1698, Papin reported that he had been able to use steam pressure “to raise water up to 70 feet.” That was a considerable achievement, since an atmospheric engine using steam only to create a vacuum was limited to raising water about 33 feet, the maximum lift that the pressure of the atmosphere—14.7 pounds per square inch at sea level—could produce. He discovered in the process that heating the steam above the boiling point greatly increased its power. Which meant, he told Leibniz, that steam was a better work agent than gunpowder.35 Papin was right, as future developments would show, but the technology of the day, particularly the low melting temperature of the solder used to hold together the plates of steam boilers, wasn’t adequate to allow the use of hotter, high-pressure steam: at higher pressure, solder softened, and steam boilers tended to blow apart.

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.

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).

Hm? These cherry tomatoes... they've been dried. Right, Tadokoro?" "Y-yes, sir! Back home, winter can be really long. In the summer we harvest a lot of vegetables and preserve them so we can have them in winter too. Mostly by sun drying them. When I was little, I'd help with that part. That's when my Ma -um, I mean, my mother- taught me how to dry them in the oven. You cut the cherry tomatoes in half, sprinkle them with rock salt and then slowly dry them at a low temperature, around 245* F. I, um... thought they'd make a nice accent for the terrine..." "Right. Tomatoes are rich in the amino acid glutamate essential in umami. Drying them concentrates the glutamate, greatly increasing the amount of sweetness the tongue senses. In Shinomiya's case... ... his nine-vegetable terrine focused on fresh vegetables, with their bright and lively flavors. But this recette accentuates the savory deliciousness of vegetables preserved over time. Both dishes are vegetable terrines... ... but one centers on the delicacy of the fresh... ... while the other on the savory goodness of the ripe and aged. They are two completely different approaches to the same ingredient- vegetables!" "Mmm! This is the flavor that warms the soul. You can feel my darling Megumi's kindness in every bite." "For certain. If Shinomiya is the "Vegetable Magician"... ... I would say Megumi is... a modest spirit who gifts you with the bounty of nature. a Vegetable Colobuckle!" *A tiny spirit from Ainu folklore said to live under butterbur leaves* "No, that's not what she is! Megumi is a spirit who brings happiness and tastiness... a Vegetable Warashi!" *Childlike spirits from Japanese folklore said to bring good fortune* "Or perhaps she is that spirit which delivers the bounty of vegetables from the snowy north... a Vegetable Yukinoko!" *Small snow sprites* "It's not winter, so you can't call her a snow sprite!" "How come all of you are picking spirits from Japanese folklore anyway?

Among the dead was Rob Hall, one of the most highly acclaimed mountaineers in the world. He ran out of oxygen attempting to rescue a stricken climber. He collapsed from a lethal combination of exhaustion, oxygen deprivation, and the cold. Somehow, as night fell and the thermostat plummeted, he managed to hold on. Rob endured a night at 28,700 feet with temperatures as low as minus fifty degrees centigrade. Then at dawn he spoke to his wife, Jan, from his radio, patched through to a satellite phone at base camp. She was pregnant with their first child, and those on the mountain sat motionless as he spoke to her. “I love you. Sleep well, my sweetheart. Please don’t worry too much.” They were his last ever words. The lessons were clear: Respect the mountain--and understand what altitude and bad weather can do to even the strongest of climbers. In addition, never tempt the wild, and know that money guarantees you nothing--least of all safety--when you climb a mountain as big as Everest.

These samurai swords were made from a special type of steel called tamahagane, which translates as “jewel steel,” made from the volcanic black sand of the Pacific (this consists mostly of an iron ore called magnetite, the original material for the needle of compasses). This steel is made in a huge clay vessel four feet tall, four feet wide, and twelve feet long called a tatara. The vessel is “fired”—hardened from molded clay into a ceramic—by lighting a fire inside it. Once fired, it is packed meticulously with layers of black sand and black charcoal, which are consumed in the ceramic furnace. The process takes about a week and requires constant attention from a team of four or five people, who make sure that the temperature of the fire is kept high enough by pumping air into the tatara using a manual bellows. At the end the tatara is broken open and the tamahagane steel is dug out of the ash and remnants of sand and charcoal. These lumps of discolored steel are very unprepossessing, but they have a whole range of carbon content, some of it very low and some of it high. The samurai innovation was to be able to distinguish high-carbon steel, which is hard but brittle, from low-carbon steel, which is tough but relatively soft. They did this purely by how it looked, how it felt in their hands, and how it sounded when struck. By separating the different types of steel, they could make sure that the low-carbon steel was used to make the center of the sword. This gave the sword an enormous toughness, almost a chewiness, meaning that the blades were unlikely to snap in combat. On the edge of the blades they welded the high-carbon steel, which was brittle but extremely hard and could therefore be made very sharp. By using the sharp high-carbon steel as a wrapper on top of the tough low-carbon steel they achieved what many thought impossible: a sword that could survive impact with other swords and armor while remaining sharp enough to slice a man’s head off. The best of both worlds.

In theory, toppings can include almost anything, but 95 percent of the ramen you consume in Japan will be topped with chashu, Chinese-style roasted pork. In a perfect world, that means luscious slices of marinated belly or shoulder, carefully basted over a low temperature until the fat has rendered and the meat collapses with a hard stare. Beyond the pork, the only other sure bet in a bowl of ramen is negi, thinly sliced green onion, little islands of allium sting in a sea of richness. Pickled bamboo shoots (menma), sheets of nori, bean sprouts, fish cake, raw garlic, and soy-soaked eggs are common constituents, but of course there is a whole world of outlier ingredients that make it into more esoteric bowls, which we'll get into later. While shape and size will vary depending on region and style, ramen noodles all share one thing in common: alkaline salts. Called kansui in Japanese, alkaline salts are what give the noodles a yellow tint and allow them to stand up to the blistering heat of the soup without degrading into a gummy mass. In fact, in the sprawling ecosystem of noodle soups, it may be the alkaline noodle alone that unites the ramen universe: "If it doesn't have kansui, it's not ramen," Kamimura says. Noodles and toppings are paramount in the ramen formula, but the broth is undoubtedly the soul of the bowl, there to unite the disparate tastes and textures at work in the dish. This is where a ramen chef makes his name. Broth can be made from an encyclopedia of flora and fauna: chicken, pork, fish, mushrooms, root vegetables, herbs, spices. Ramen broth isn't about nuance; it's about impact, which is why making most soup involves high heat, long cooking times, and giant heaps of chicken bones, pork bones, or both. Tare is the flavor base that anchors each bowl, that special potion- usually just an ounce or two of concentrated liquid- that bends ramen into one camp or another. In Sapporo, tare is made with miso. In Tokyo, soy sauce takes the lead. At enterprising ramen joints, you'll find tare made with up to two dozen ingredients, an apothecary's stash of dried fish and fungus and esoteric add-ons. The objective of tare is essentially the core objective of Japanese food itself: to pack as much umami as possible into every bite.

Vern did not trust humans was the long and short of it. Not a single one. He had known many in his life, even liked a few, but in the end they all sold him out to the angry mob. Which was why he holed up in Honey Island Swamp out of harm's way. Vern liked the swamp okay. As much as he liked anything after all these years. Goddamn, so many years just stretching out behind him like bricks in that road old King Darius put down back in who gives a shit BC. Funny how things came back out of the blue. Like that ancient Persian road. He couldn't remember last week, and now he was flashing back a couple thousand years, give or take. Vern had baked half those bricks his own self, back when he still did a little blue-collar. Nearly wore out the internal combustion engine. Shed his skin two seasons early because of that bitch of a job. That and diet. No one had a clue about nutrition in those days. Vern was mostly ketogenic now, high fat, low carbs, apart from his beloved breakfast cereals. Keto made perfect sense for a dragon, especially with his core temperature. Unfortunately, it meant that beer had to go, but he got by on vodka. Absolut was his preferred brand. A little high on alcohol but easiest on the system.

Here’s how to do it: First, sit down, get comfortable, and close your eyes. Make sure you’re in a position where you can freely expand your lungs. Wim suggests doing this practice right after waking up since your stomach is still empty. Warm up by inhaling deeply and drawing the breath in until you feel a slight pressure. Hold the breath for a moment before exhaling completely, pushing the air out as much as you can. Hold the exhalation for as long as you can, and then repeat this fifteen times. Next, inhale through your nose and exhale through your mouth in short, powerful bursts, as if you’re blowing up a balloon. Pull in your belly when you’re exhaling and let it expand when you inhale. Do this about thirty times, using a steady pace, until you feel that your body is saturated with oxygen. You may feel light-headed or tingly, or you may experience a surge of energy that’s literally electric. Try to get a sense of which parts of your body are overflowing with energy and which ones are lacking it—and where there are blockages between these two extremes. As you continue breathing, send the breath to those blockages. When you’re done, take one more big breath in, filling your lungs to maximum capacity, and then push all of the air out. Hold this for as long as you can and try to feel the oxygen spreading around your body. When you can’t hold it anymore, inhale fully and feel your chest expanding. Hold it again, sending energy where your body needs it. Bonus points if you do what Wim had me do when we demonstrated this technique onstage at our Bulletproof conference—as you are holding your lungs empty, count how many push-ups you can do before you have to breathe again. I got to twenty! It seems impossible, but you can do it, and that short bit of low oxygen forces your body to better deal with lower-oxygen environments. I recommend you research Wim’s work and watch one of his many videos online demonstrating his breathing technique. I don’t think it works as well as mechanically filtering oxygen out of the air you breathe, but the Wim Hof technique is absolutely free, totally portable, and Wim is capable of things I could never do! His breathing method helps your body adapt to bursts of oxygen and puts you more in tune with the way your body uses your breath to create energy. It also makes you more resilient to cold temperatures, but there is evidence that cold temperatures themselves are good for your mitochondria.

English Gingerbread Cake Serves: 12 to 16 Baking Time: 50 to 60 minutes Kyle Cathie, editor for the British version of The Cake Bible (and now a publisher), informed me in no uncertain terms that a book could not be called a cake "bible" in England if it did not contain the beloved gingerbread cake. When I went to England to retest all the cakes using British flour and ingredients, I developed this gingerbread recipe. Now that I have tasted it, I quite agree with Kyle. It is a moist spicy cake with an intriguing blend of buttery, lemony, wheaty, and treacly flavors. Cut into squares and decorated with pumpkin faces, it makes a delightful "treat" for Halloween. Batter Volume Ounce Gram unsalted butter (65° to 75°F/19° to 23°C) 8 tablespoons (1 stick) 4 113 golden syrup or light corn syrup 1¼ cups (10 fluid ounces) 15 425 dark brown sugar, preferably Muscovado ¼ cup, firmly packed 2 60 orange marmalade 1 heaping tablespoon 1.5 40 2 large eggs, at room temperature ¼ cup plus 2 tablespoons (3 fluid ounces) 3.5 100 milk 2/3 cup (5.3 fluid ounces) 5.6 160 cake flour (or bleached all-purpose flour) 1 cup plus 2 tablespoons (or 1 cup), sifted into the cup and leveled off 4 115 whole wheat flour 1 cup minus 1 tablespoon (lightly spooned into the cup) 4 115 baking powder 1½ teaspoons . . cinnamon 1 teaspoon . . ground ginger 1 teaspoon . . baking soda ½ teaspoon . . salt pinch . . Special Equipment One 8 by 2-inch square cake pan or 9 by 2-inch round pan (see Note), wrapped with a cake strip, bottom coated with shortening, topped with a parchment square (or round), then coated with baking spray with flour Preheat the Oven Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 325°F/160°C. Mix the Liquid Ingredients In a small heavy saucepan, stir together the butter, golden syrup, sugar, and marmalade over medium-low heat until melted and uniform in color. Set aside uncovered until just barely warm, about 10 minutes. Whisk in the eggs and milk. Make the Batter In a large bowl, whisk together the cake flour, whole wheat flour, baking powder, cinnamon, ginger, baking soda, and salt. Add the butter mixture, stirring with a large silicone spatula or spoon just until smooth and the consistency of thick soup. Using the silicone spatula, scrape the batter into the prepared pan. Bake the Cake Bake for 50 to 60 minutes, or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven. Cool the Cake Let the cake cool in the pan on a wire rack for 10 minutes. While the cake is cooling, make the syrup.

Eleanor’s Black Cake Recipe Quantities are approximate. Eleanor never did write them down. Ingredients: 12 ounces flour 4 ounces breadcrumbs 1 teaspoon baking powder ½ teaspoon baking soda 1 or ½ teaspoon salt 1 teaspoon mixed spice (cinnamon, nutmeg, cloves) 1 pound dark brown sugar (plus extra for the blacking) 2 teaspoons vanilla 1 pound butter (4 sticks), at room temperature 12 eggs 5 to 6 cups dried fruit (raisins, prunes, currants), soaked at least 4 months in white or dark rum and port to cover. If using, dates and maraschino cherries should only be added at mixing time. Instructions: Preheat the oven to 350°F. Add all the dry ingredients to a bowl and blend. In a separate bowl, rub together the sugar and butter, or use a mixer on low, until smooth and fluffy. Add vanilla. Add 1 egg, mix 1-1 ½ minutes, add 1 ⅓ ounces flour-breadcrumbs mixture. Repeat until all eggs and flour are gone. Mix in the blacking. Make the blacking by melting brown sugar in a saucepan over low heat until it is caramelized. You will need more than you think! Puree half the fruits in a blender. Combine and add to the batter. Grease two cake tins. Cut wax paper circles to line the bottoms of the tins. Pour in the batter until the tins are three-quarters full. To bake: Place the tins on the middle rack of the oven. Place a separate pan filled with tap water on the rack beneath. Bake for 1 to 2 hours, until the cake starts to pull away from the side of the pan and a knife inserted into the middle comes out dry. Depends on oven, tin size, and weather.

MABEL’S CHOCOLATE CHIP PUDDING COOKIES Servings: 15 cookies INGREDIENTS • 2 ¼ cups (281g) all purpose flour spooned and leveled • 1 teaspoon baking soda • ½ teaspoon salt • 1 cup (2 sticks; 227g) unsalted butter, softened to room temperature (vegan butter works too) • ¾ cup (150g) light brown sugar packed • ¼ cup (50g) granulated sugar • 1 (3.4-ounce) package instant vanilla pudding mix • 2 large eggs room temperature • 1 teaspoon vanilla extract • 2 cups semi-sweet chocolate chips INSTRUCTIONS • Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside. • In a medium bowl, whisk together flour, baking soda and salt and set aside. • In a separate bowl with a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and white sugar on high speed until light and creamy, at least 3 minutes. Do not skip this step.  • Add the dry pudding mix, vanilla and eggs and beat on high for 2-3 minutes, until light and fluffy. • Slowly add half of the dry ingredients to the wet ingredients and turn the mixer on low speed to start so the flour doesn't get everywhere. Turn the mixer up to high speed and mix until combined. Add the rest of the dry ingredients and repeat until dough is just combined. Stir in the chocolate chips with a rubber spatula until incorporated. • Use a large cookie scoop or ¼ cup measuring cup to drop the cookie dough balls onto the prepared baking sheet. Bake for 10-12 minutes, or until slightly golden and just set on the top. Allow to cool on the baking sheet for two minutes then transfer to a baking rack to cool completely.

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

TRICIA’S LEMON CUPCAKES ½ cup (1 stick) unsalted butter, at room temperature 1 cup granulated sugar 2 large eggs, at room temperature 1½ teaspoons pure vanilla extract 1½ cups all-purpose flour 2 teaspoons baking powder ½ teaspoon salt ½ cup milk Zest from 1 lemon Juice from 1 lemon Crystallized sugar (optional) Preheat the oven to 350ºF (180ºC; gas mark 4). Line a 12-count muffin pan with paper or foil liners. Set aside. Using a handheld or stand mixer, beat the butter and sugar together on medium-high speed in a large bowl until creamed (about 2 to 3 minutes). Scrape down the sides and bottom of the bowl as needed. Add the eggs and vanilla. Beat on medium-high speed until everything is combined, about 2 minutes. Continue to scrape down the sides and bottom of the bowl as needed. Set aside. In a medium bowl, combine the flour, baking powder, and salt. Slowly add the flour mixture to the butter mixture in three additions, beating on low speed. The batter will be thick. Beat in the milk, lemon zest, and lemon juice on low speed until just combined. Do not overmix the batter. Spoon the batter evenly into 12 cupcake liners, filling them about two-thirds full. Bake for 18 to 22 minutes, or until a toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool completely before frosting. Frost the cooled cupcakes with lemon buttercream frosting. Sprinkle with crystallized sugar, if using. If topping with lemon zest, do so right before serving. LEMON BUTTERCREAM FROSTING 3 tablespoons butter, at room temperature 2 to 3 teaspoons lemon extract 1 teaspoon milk (more as needed) 5 drops yellow food coloring (optional) 1 cup confectioners’ sugar (more as needed) Lemon zest (optional) Beat the butter, lemon extract, and milk together until smooth. If using, add the yellow food coloring lemon zest. Beat the confectioners’ sugar into the butter mixture until desired consistency is reached. You may decide to add more sugar at this point. Note: You will want to at least double the recipe if using an 8B tip to pipe the icing. Yield: 10–12 cupcakes

But let’s assume it’s an indestructible hair dryer. And if we have something as cool as an indestructible hair dryer, it seems like a shame to limit it to 1875 watts. With 18,750 watts flowing out of the hair dryer, the surface of the box reaches over 200°C (475°F), as hot as a skillet on low-medium. I wonder how high this dial goes. There’s a distressing amount of space left on the dial. The surface of the box is now 600°C, hot enough to glow a dim red. If it’s made of aluminium, the inside is starting to melt. If it’s made of lead, the outside is starting to melt. If it’s on a wood floor, the house is on fire. But it doesn’t matter what’s happening around it; the hair dryer is indestructible. Two megawatts pumped into a laser is enough to destroy missiles. At 1300°C, the box is now about the temperature of lava. One more notch. This hair dryer is probably not up to code. Now 18 megawatts are flowing into the box. The surface of the box reaches 2400°C. If it were steel, it would have melted by now. If it’s made of something like tungsten, it might conceivably last a little longer. Just one more, then we’ll stop. This much power—187 megawatts—is enough to make the box glow white. Not a lot of materials can survive these conditions, so we’ll have to assume the box is indestructible. The floor is made of lava. Unfortunately, the floor isn’t. Before it can burn its way through the floor, someone throws a water balloon under it. The burst of steam launches the box out the front door and onto the sidewalk.​[​2​]​ We’re at 1.875 gigawatts (I lied about stopping). According to Back to the Future, the hair dryer is now drawing enough power to travel back in time. The box is blindingly bright, and you can’t get closer than a few hundred meters due to the intense heat. It sits in the middle of a growing pool of lava. Anything within 50–100 meters bursts into flame. A column of heat and smoke rise high into the air. Periodic explosions of gas beneath the box launch it into the air, and it starts fires and forms a new lava pool where it lands. We keep turning the dial. At 18.7 gigawatts, the conditions around the box are similar to those on the pad during a space shuttle launch.

DRY SAUNA Numerous cultures use sweat lodges, steam baths, or saunas for cleansing and purification. Many health clubs and big apartment buildings have saunas and steam baths, and more and more people are building saunas in their own homes. Low-to-moderate-temperature saunas are one of the most important ways to detoxify from pesticide exposure. Head-to-toe perspiration through the skin, the largest organ of elimination, releases stored toxins and opens the pores. Fat that is close to the skin is heated, mobilized, and broken down, releasing toxins and breaking up cellulite. The heat increases metabolism, burns off calories, and gives the heart and circulation a workout. This is a boon if you don’t have the energy to exercise. It is well known in medicine that a fever is the body’s way of burning off an infection and stimulating the immune system. Fever therapy and sauna therapy are employed at alternative medicine healing centers to do just that. The controlled temperature in a sauna is excellent for relaxing muscular aches and pains and relieving sinus congestion. The only way I made it through my medical internship was by having regular saunas to reduce the daily stress. FAR-INFRARED (FIR) SAUNAS FIR saunas are inexpensive, convenient, and highly effective. Detox expert Dr. Sherry Rogers says that FIR is a proven and efficacious way of eliminating stored environmental toxins, and she thinks everyone should use one. There are one-person Sauna Domes that you lie under or more elaborate sauna boxes that seat several people. The far infrared provides a heat that increases the body temperature but the surrounding air is not overly heated. One advantage of the dome is that your head remains outside, which most people find more comfortable and less confining. Sweating begins within minutes of entering the dome and can be continued for thirty to sixty minutes. Besides the hundreds of toxins that can be removed through simple sweating, the heat of saunas creates a mild shock to the body, which researchers feel acts as a stimulus for the body’s cells to become more efficient. The outward signs are the production of sweat to help decrease the body temperature, but there is much more going on. Further research on sauna therapy is destined to make it an important medical therapy.

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.

In a small saucepan, gently melt the coconut oil and ghee over medium-low heat until completely liquefied. Combine the hot sauce, vinegar, and garlic in a medium mixing bowl and whisk until thoroughly blended. While whisking, drizzle in the melted coconut oil and ghee. The sauce should have a smooth, consistent texture. Store this sauce in an airtight container in the fridge for up to 7 days. (Note, the coconut oil and ghee will solidify in the cold, so pull it out of the fridge, let it come back to room temperature before serving, and gently stir to reblend.) ✪Buffalo Wings For the perfect buffalo wings, fire up the grill! Preheat the grill to medium-high heat (400°F). Add a pound of wings to the grill and close the lid. Turning the wings every few minutes, cook until lightly charred and the skin starts to bubble, 15 to 20 minutes. Toss the wings with the buffalo sauce in a large bowl immediately after removing them from the grill—then let them sit in the sauce for a few minutes before serving with a side of celery and carrots and our Ranch Dressing. (You can also preheat the oven to 375°F and, following the same technique, have golden, crispy wings in about an hour.)

225 g butter, at room temperature [16 tablespoons (2 sticks)] 250 g granulated sugar [1¼ cups] 150 g light brown sugar [¼ cup tightly packed] 1 egg 2 g vanilla extract [½ teaspoon] 240 g flour [1½ cups] 2 g baking powder [½ teaspoon] 1.5 g baking soda [¼ teaspoon] 5 g kosher salt [1¼ teaspoons] ¾ recipe Cornflake Crunch [270 g (3 cups)] 125 g mini chocolate chips [¼ cup] 65 g mini marshmallows [1¼ cups] 1. Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes. (See notes on this process.) 2. Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula. 3. Still on low speed, paddle in the cornflake crunch and mini chocolate chips just until they’re incorporated, no more than 30 to 45 seconds. Paddle in the mini marshmallows just until incorporated. 4. Using a 2¾-ounce ice cream scoop (or a ⅓-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature—they will not hold their shape. 5. Heat the oven to 375°F. 6. Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. At the 18-minute mark, the cookies should be

Triple Ginger Cookies About three dozen cookies Ingredients 2 1/2 cups all-purpose flour 1/2 cup minced crystallized ginger 2 teaspoons baking soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 1/2 cup packed golden brown sugar 1/2 cup packed dark brown sugar 1 large egg, room temperature 1/4 cup light, mild-flavored molasses 2 teaspoons finely grated fresh peeled ginger 1 1/2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/3 cup granulated sugar Preparation Preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk together flour, crystallized ginger, baking soda, and 1/4 teaspoon salt in medium bowl. In a separate large bowl, use an electric mixer, beat butter until creamy. Gradually add both brown sugars and beat on medium-high until creamy, about 3 minutes. Add egg, molasses, fresh ginger, ground ginger, cinnamon, and cloves, and blend well. Add flour mixture in thirds, beating on low speed just to blend between additions. Place 1/3 cup sugar in small bowl. Measure 1 tablespoon dough. Roll into ball between palms of hands, then roll in sugar in bowl to coat; place on baking sheet. Repeat with remaining cookie dough, spacing cookies 1 1/2 to 2 inches apart. Bake cookies until surfaces crack and cookies are firm around edges but still slightly soft in center, about 15 minutes. Cool completely still on the baking sheets. Cookies can be stored in airtight containers at room temperature.

The sun’s high, humidity’s low, the air clean and crisp; the few clouds are pure white and fluffy in the azure September sky; the temperature’s in the low-mid seventies with a cool breeze coming off the water, and it’s impossible to get mad about anything.

At low temperatures, the forces between atoms are stronger than the shaking of the molecular storm and draw atoms together to form structures; at high temperatures, the forces between atoms are no match for the more violent molecular storm, and snowflakes melt.

Air Conditioning Repair in Atlanta | HVAC Companies Near Me Split air conditioners may not take too long to cool the room, but the explanation may be a dirty air filter or a blocked condensate drain, even if it is kept on for hours if there is no proper cooling. The AC is shielded from dust in the air by air filters. In a Window AC, it might be easy to clean an air filter, but you would need assistance from a professional for split AC. Air filters collect dust and debris that is drawn into the ducts and if they are not cleaned regularly, they stay clogged and affect the cooling process. For improved efficiency and to prevent any issues during summers, we suggest having the air conditioner serviced twice a year.Another potential explanation for lack of cooling may be ice formation around the coils or a filthy outdoor compressor for which a specialist may need assistance. If the air conditioner is not cooling properly, it may also be low on refrigerant. This either suggests that it has been undercharged, or that the split air conditioner has a gas leak. For residents residing around coastal regions or anywhere close to sewage, where air pollution is high, this is a more common issue. In this scenario, before applying more coolant, a professional will need to search for any leaks, as issues with leaks can persist, and they can be detrimental to the environment.Note, it works harder and runs longer to maintain your room at the set temperature when the air conditioner has a refrigerant issue. So don't use the appliance for hours, thinking that it can start to cool or lead to higher electricity bills. However, with frequent maintenance, you can prevent expensive AC repairs and keep your AC running at optimum output. When the compressor stops working, it is a sign of a burned wire, a faulty starting capacitor or a faulty compressor itself. In this case, if it is found to be defective, you will need to clean the condenser coil, check the capacitor and replace the compressor. If your air conditioner continues to turn on and off, it is safer to turn it off before you get it serviced. The evaporator is most probably dirty and the condenser is dirty or blocked. A dirty filter limits airflow and more issues, like a frozen evaporator coil, are caused by limited airflow. In particular, before and after summer, for better cooling and overall efficiency, it is necessary to change the air filter. Double check your thermostat settings to see if the timer function has been switched on and changed accordingly. ac companies near me heating and cooling near me #acpowerAtlnta#AcpowerAtlanta#airconditioning#hvac #hvaclife #ac #airconditioner #heating #hvacservice #cooling #hvactechnician #hvactech #heatingandcooling #hvacrepair #refrigeration #plumbing #hvacr #hvacinstall #maintenance #furnace #hvaccontractor #aircon #service #acrepair #hvacquality #hvactools #airconditioningrepair #hvaclove#ACRepairNearBy #ACTechnician #HVAC #Heating&Cooling #FurnanceRepair

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

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

Looking for the Best Denver AC Repair, AC Installation, and HVAC Repair Split air conditioners may not take too long to cool the room, but the explanation may be a dirty air filter or a blocked condensate drain, even if it is kept on for hours if there is no proper cooling. The AC is shielded from dust in the air by air filters. In a Window AC, it might be easy to clean an air filter, but you would need assistance from a professional for split AC. Air filters collect dust and debris that is drawn into the ducts and if they are not cleaned regularly, they stay clogged and affect the cooling process. For improved efficiency and to prevent any issues during summers, we suggest having the air conditioner serviced twice a year.Another potential explanation for lack of cooling may be ice formation around the coils or a filthy outdoor compressor for which a specialist may need assistance. If the air conditioner is not cooling properly, it may also be low on refrigerant. This either suggests that it has been undercharged, or that the split air conditioner has a gas leak. For residents residing around coastal regions or anywhere close to sewage, where air pollution is high, this is a more common issue. In this scenario, before applying more coolant, a professional will need to search for any leaks, as issues with leaks can persist, and they can be detrimental to the environment.Note, it works harder and runs longer to maintain your room at the set temperature when the air conditioner has a refrigerant issue. So don't use the appliance for hours, thinking that it can start to cool or lead to higher electricity bills. However, with frequent maintenance, you can prevent expensive AC repairs and keep your AC running at optimum output. When the compressor stops working, it is a sign of a burned wire, a faulty starting capacitor or a faulty compressor itself. In this case, if it is found to be defective, you will need to clean the condenser coil, check the capacitor and replace the compressor. If your air conditioner continues to turn on and off, it is safer to turn it off before you get it serviced. The evaporator is most probably dirty and the condenser is dirty or blocked. A dirty filter limits airflow and more issues, like a frozen evaporator coil, are caused by limited airflow. In particular, before and after summer, for better cooling and overall efficiency, it is necessary to change the air filter. Double check your thermostat settings to see if the timer function has been switched on and changed accordingly. ac companies near me heating and cooling near me #acpowerDenver#AcpowerDenver#airconditioning#hvac #hvaclife #ac #airconditioner #heating #hvacservice #cooling #hvactechnician #hvactech #heatingandcooling #hvacrepair #refrigeration #plumbing #hvacr #hvacinstall #maintenance #furnace #hvaccontractor #aircon #service #acrepair #hvacquality #hvactools #airconditioningrepair #hvaclove#ACRepairNearBy #ACTechnician #HVAC #Heating&Cooling #FurnanceRepair

Find Out the Long Beach AC Repair | HVAC Contractors Near Me Split air conditioners may not take too long to cool the room, but the explanation may be a dirty air filter or a blocked condensate drain, even if it is kept on for hours if there is no proper cooling. The AC is shielded from dust in the air by air filters. In a Window AC, it might be easy to clean an air filter, but you would need assistance from a professional for split AC. Air filters collect dust and debris that is drawn into the ducts and if they are not cleaned regularly, they stay clogged and affect the cooling process. For improved efficiency and to prevent any issues during summers, we suggest having the air conditioner serviced twice a year.Another potential explanation for lack of cooling may be ice formation around the coils or a filthy outdoor compressor for which a specialist may need assistance. If the air conditioner is not cooling properly, it may also be low on refrigerant. This either suggests that it has been undercharged, or that the split air conditioner has a gas leak. For residents residing around coastal regions or anywhere close to sewage, where air pollution is high, this is a more common issue. In this scenario, before applying more coolant, a professional will need to search for any leaks, as issues with leaks can persist, and they can be detrimental to the environment.Note, it works harder and runs longer to maintain your room at the set temperature when the air conditioner has a refrigerant issue. So don't use the appliance for hours, thinking that it can start to cool or lead to higher electricity bills. However, with frequent maintenance, you can prevent expensive AC repairs and keep your AC running at optimum output. When the compressor stops working, it is a sign of a burned wire, a faulty starting capacitor or a faulty compressor itself. In this case, if it is found to be defective, you will need to clean the condenser coil, check the capacitor and replace the compressor. If your air conditioner continues to turn on and off, it is safer to turn it off before you get it serviced. The evaporator is most probably dirty and the condenser is dirty or blocked. A dirty filter limits airflow and more issues, like a frozen evaporator coil, are caused by limited airflow. In particular, before and after summer, for better cooling and overall efficiency, it is necessary to change the air filter. Double check your thermostat settings to see if the timer function has been switched on and changed accordingly. ac companies near me heating and cooling near me #acpowerLongBeach#AcpowerLongBeach#airconditioning#hvac #hvaclife #ac #airconditioner #heating #hvacservice #cooling #hvactechnician #hvactech #heatingandcooling #hvacrepair #refrigeration #plumbing #hvacr #hvacinstall #maintenance #furnace #hvaccontractor #aircon #service #acrepair #hvacquality #hvactools #airconditioningrepair #hvaclove#ACRepairNearBy #ACTechnician #HVAC #Heating&Cooling #FurnanceRepair

Why’re you still here?” She yawned. “Go away. Jared will be here any moment, and I’ll be nothing but an unfortunate memory.” I should go. Pivot and leave. To my relief, I started doing just that. The echo of my footsteps bounced on the bare walls. I did not look back. Knew that if I caught a glimpse of her again, I’d make a mistake. This was for the best. It was time to cut my losses, admit my one mistake in my thirty-one years of life, and move on. My life would return to normal. Peaceful. Tidy. Noiseless. Unexpensive. My hand curled around the doorknob, about to push it open. “Hey, asshole.” I stopped but didn’t turn around. I refused to answer to the word. “What do you say—one last time for the road?” I glanced behind my shoulder, knowing I shouldn’t, and found my soon-to-be ex-wife propped on the hood of my Maybach, her dress hiked up her waist, revealing she’d worn no panties. Her bare pussy glistened, ready for me. A dare. I never shied away from those. Throwing caution to the wind (and the remaining few brain cells she hadn’t fried with her mindless conversation), I marched to her. When I reached the car, she lifted her hand to stop me, slapping her palm against my chest. “Not so fast.” It is going to be fast and a half, seeing as I’m about to come just from watching you like this. I arched an eyebrow. “Cold feet?” “Nah, low temperature is your thing. Don’t wanna steal your thunder. Either we go all the way, or we go nowhere at all. It’s all or nothing.” It infuriated me that each time I gave her a choice, she fabricated another. If I gave her an option, she swapped it with one of her creation. And now, on the heels of my ultimatum, she’d dished out her own. And like a doomed fool, I chose everything. I chose my downfall. We exploded together in a filthy, frustrated kiss full of tongue and teeth. She latched on to my neck, half-choking me, half-hugging me. I fumbled with the zipper of my suit pants, freeing my cock, which by this point gleamed with precum, so heavy and so hard it was uncomfortable to stand. My teeth grazed down her chin, trailing her throat before I did what I hadn’t done in five fucking years and pushed into her, all at once. Bare. My cock disappeared inside her, hitting a hot spot, squeezed to death by her muscles. Oh, fuck. My forehead fell against hers. A thin coat of sweat glued us together. Never in my life had anything felt quite so good. I wanted to evaporate into mist, seep into her, and never come back. I wanted to live, breathe, and exist inside my beautiful, maddening, conniving, infuriating curse of a wife. She was the one thing I never wanted and the only thing I craved. Worst, still, was the fact that I knew I couldn’t deny her a single thing she desired, be it a frock or piece of jewelry. Or, unfortunately, my heart on a platter, speared straight through with a skewer for her to devour. Still beating and as vibrant red as candied apples. I retreated, then slammed into her harder. Pulled and rushed back in. My fingers gripped her by the waist, pinning her down, wild with lust and desire. I drove into her in jerky, frenzied movements of a man starved for sex, fucking the ever-living shit out of her. Now that I’d officially filed a restraining order against my logic, I grabbed the front of her throat, sinking my teeth onto her lower lip. My spearmint breath skated over her face. The hood of the car warmed her thighs, still hot from the engine, jacking up the temperature between us even further. Small, desperate yelps fled her mouth. The only sounds in the cavernous space came from my grunts, our skin slapping together, and her tiny gasps of pleasure. The car rocked back and forth to the rhythm of my thrusts... (chapter 44)

Burrator Reservoir, in south-west England’s Dartmoor National Park, is a good place to start. My university department takes its new geology students to this spot every autumn to give them their first taste of intrusive volcanic rocks – rocks formed when molten magma flows through the Earth’s cool upper crust slowly enough to solidify before it breaks through to the surface. The uplands of Dartmoor exist only because the resulting granite, deposited near the beginning of the Permian Period 290 million years ago, is more resistant to erosion than the softer rocks of the surrounding, low-lying countryside. Our students first see the granite in a small abandoned quarry, just south of Burrator Reservoir, and this location illustrates nicely many crucial components of the Earth’s climate system. The geological processes operating in this area act like a thermostatically controlled air conditioning system and, together with similar processes occurring in many places across the world, help keep temperatures on our planet roughly constant and, hence, suitable for life.

We like to imagine that it’s possible for life to be one eternal summer and that we have uniquely failed to achieve that for ourselves. We dream of an equatorial habitat, forever close to the sun, an endless, unvarying high season. But life’s not like that. Emotionally, we’re prone to stifling summers and low, dark winters, to sudden drops in temperature, to light and shade. Even if by some extraordinary stroke of self-control and good luck we were able to keep control of our own health and happiness for an entire lifetime, we still couldn’t avoid the winter. Our parents would age and die; our friends would undertake minor acts of betrayal; the machinations of the world would eventually weigh against us. Somewhere along the line, we would screw up. Winter would quietly roll in.

1. Stow them away properly To make sure that your golf clubs can last for years, keep them inside your cabinet, or anywhere that does not get too warm and humid. Humidity will cause the growth of mold on the handles. This might also cause the club heads and shafts to rust. Even if you are planning to play golf every weekend, do not leave your clubs in the trunk of your car. You might think that it is a safe place but it actually gets pretty hot inside your car’s compartment. Sometimes, the temperature gets so high that it melts the glue that holds the various components together. Is it okay to store them in the basement or in the garage? No, even though those places are kept cool most of the time, there is a good amount of moisture hanging in the air. You need to keep your golf clubs somewhere where the relative humidity is quite low to prevent them from rusting.

weather and climate are not at all the same thing. 1 The relationships between the two are complicated, especially for weather phenomena related to precipitation, otherwise known as rain and snow. For example, though it may seem counterintuitive, rising temperatures can indeed lead to more snow—for instance, if a rise in low temperatures keeps the Arctic Ocean from freezing in winter, more water will evaporate into the atmosphere.

Indeed, as the CSSR notes, there is a pronounced decline in snow cover during the spring (and also, to some extent, in summer) as would be expected in a warming globe—especially one in which low temperatures are increasing, as discussed in Chapter 5—while snow cover during the fall and winter has been increasing modestly.

On the evening of May 10, 1996, a killer blizzard exploded around the upper reaches of Mount Everest, trapping me and dozens of other climbers high in the Death Zone of the Earth’s tallest mountain. The storm began as a low, distant growl, then rapidly formed into a howling white fog laced with ice pellets. It hurtled up Mount Everest to engulf us in minutes. We couldn’t see as far as our feet. A person standing next to you just vanished in the roaring whiteout. Wind speeds that night would exceed seventy knots. The ambient temperature fell to sixty below zero. The blizzard pounced on my group of climbers just as we’d gingerly descended a sheer pitch known as the Triangle above Camp Four, or High Camp, on Everest’s South Col, a desolate saddle of rock and ice about three thousand feet below the mountain’s 29,035-foot summit.

Get Extensively Qualitative HDPE Pipe Chiller through Reynold India The cooling procedure is extremely effective when you utilize a highly preferred and appropriate HDPE Pipe Chiller and select the finest one. The Reynold India offers outstanding chiller for HDPE, PP, CPVC, and UPVC pipes. The features in these pipe chillers are extraordinary that enhance productivity. Excellent PP Pipe Chillers are available with a wide range of options These PP Pipe Chiller are accessible in multiple series, models, designs, strengths, and sizes. Companies and individuals can easily get appropriate pipe chillers on our premises. They have a fabulous temperature regulation system that allows you to preserve your products at a particular temperature for idyllic outcomes. The chiller for HDPE, CPVC, UPVC, and PP pipes are exceptional in nurturing environmentally friendly overture because of their low electricity usage. With tremendous flow rates, these chillers' UPVC pipe chiller assure the most satisfactory results and productivity. How To Maintain Pipe Chiller As a prominent HDPE pipe manufacturer in India, Reynold India has the aptitude to deliver high-efficiency chiller piping. You will be amazed to know that CPVC Pipe Chiller maintenance is too simple and hassle-less. Let’s know-how: • Their cylinders and other machinery are effortlessly cleanable; hence it averts the buildup of gauges and other pollutants that disturb their chilling competence. • Every pipe chiller is designed with first-rate products that showcase elevated confrontation to seepage as they prevent moisture away to preserve the finest productivity. • The repairs of our pipe chillers are unfussy, which makes them suitable for different cooling and chilling procedures. • These pipes are extensively applied in different sectors for hurdle-free liquid flow. • It is admired for its waterproof fixture, and it is made from first-rate raw substance advanced methodologies under our supervision. Here are the significant features of our Pipe chillers • Robust design and impeccable texture • Adaptable accuracy for effortless configuration • Durable lifecycle and rust resistance feature • Stress-free maintenance with minor fitting charges

Rosa di Parma, the Rose of Parma, is reserved for special occasions like Christmas or important guests, but it is so easy that you might make it more often. Mama Rosa’s version serves 8 to 10. 2 garlic cloves, finely minced ½ cup extra-virgin olive oil 1 beef tenderloin (3 to 4 pounds), well trimmed 1 pound Prosciutto di Parma, thinly sliced 8 ounces Parmigiano-Reggiano cheese, shaved into thin slices with a vegetable peeler 2 tablespoons butter, preferably from Parma 1 tablespoon coarse sea salt 1 teaspoon chopped fresh rosemary 6 sprigs fresh rosemary ½ cup brandy ¼ to ½ cup beef broth Directions – In a small bowl, whisk together the garlic and oil. – With a sharp knife, butterfly the tenderloin by cutting lengthwise almost all the way through, leaving just ¼ to ½ inch of meat before unfolding like a book. Cover with parchment paper and pound with a heavy frying pan until the beef is about ½ inch thick. Brush the beef with the garlic oil. – Cover entire surface of the beef with half the prosciutto, slightly overlapping the slices. Top the prosciutto with the shaved Parmigiano-Reggiano. Top with the remaining prosciutto, again overlapping slices slightly. – Starting at one edge, carefully roll the meat up into a log shape. Mama Rosa sews the edge of the seam closed with a needle and sewing thread. Alternatively, you can tie the roll at close intervals with kitchen twine, but you will not get as good a seal. – Place 1 tablespoon of the butter in a large saucepan over high heat. In a small bowl, mix the salt and chopped rosemary, then rub the herbed salt over the meat log. Add the beef to the pan and sauté, turning occasionally, until all sides are browned, about 10 minutes. – Dot the meat log with the remaining 1 tablespoon butter and scatter the rosemary sprigs in the pan. Pour the brandy over the top. Reduce the heat to low and cook for 30 minutes, adding broth as needed to keep the pan from drying out, until the beef is medium rare and reaches an internal temperature between 130°F and 135°F. – Remove the beef to a cutting board and let rest for 5 to 10 minutes. Slice into spirals and serve. Mangia!

The global climate system is near historic lows in CO2 and temperature. We have no near-term mechanism of reaching even one fourth the historical high of CO2. Life on Earth thrived at far higher CO2 levels and temperatures in the past. Planetary warming is concentrated in colder parts of the Earth—it is not truly global.

Chocolate Peppermint Cupcakes Yield: 12 cupcakes From the cozy mystery novel Peppermint Peril by Molly Maple “I love the look of the crushed candy canes sprinkled on the top of the peppermint frosting. The hot cocoa cupcakes add a dash of happiness to the kitchen as every surface is taken over by baked goods.” -Peppermint Peril Ingredients for the Cupcake: ¾ cups all-purpose flour ½ cup unsweetened cocoa powder 1 tsp baking powder ½ tsp baking soda ½ tsp salt 1/3 cup vegetable oil ½ cup granulated sugar 2 large eggs, room temperature 2 tsp pure vanilla extract ½ cup plain yogurt or vanilla yogurt, room temperature Instructions for the Cupcake: Preheat the oven to 350°F and line a cupcake pan with cupcake liners. In a medium bowl, sift together ¾ cups flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt. Set flour mix aside. In a large bowl, use a mixer to beat the vegetable oil and sugar on medium speed for three minutes. Beat until shiny, scraping down the sides of the bowl as needed. Add eggs one at a time while the mixer runs on low speed. Add 2 tsp pure vanilla extract. Mix until smooth. With the mixer on low speed, add the flour mixture in thirds, alternating with the yogurt. Mix to incorporate with each addition, scraping down the sides of the bowl as needed. Beat until just combined. Batter should look a bit thin. Divide the batter into your 12-count lined cupcake pan, filling each one 2/3 the way full. Bake for 20-24 minutes at 350°F, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 10 minutes, then transfer to a cooling rack. Cool to room temperature before frosting. Ingredients for the Frosting: 2 sticks unsalted butter, softened 4 cups powdered sugar 2 tsp peppermint extract ¾ cup crushed candy cane pieces Instructions for the Frosting: Place 2 sticks unsalted butter into a stand mixer and beat until well combined. Slowly add powdered sugar one cup at a time, alternating with peppermint extract until combined but not overmixed. Mix in ¼ cup candy cane pieces. Beat until fluffy. After frosting the cooled cupcakes, top with the remaining crushed candy cane pieces.

Pain can be good. The picture we presented earlier, of a scale from 0 to 10, is wrong. Perhaps other creatures work this way, with pain and pleasure on a single continuum. But for people, something can be both a 0 and a 10. Negative experiences and positive experiences—pain and pleasure—are not opposites; thinking of them like low temperatures and high temperatures is a mistake.

Shall I compare thee to a docking ring? Thou are more beautiful and more temperate, though that’s not really hard when you’re talking about an airlock whose external temperature is measured on the low end of kelvins. On the other hand, I’m not sure I could have been happier with anything or felt more raw, unfettered love than I did for that docking ring, right there. Free and my afthands on metal, I stretched against the rotational acceleration and I sighed.

may say “extra-virgin olive oil.” The FDA, admittedly, does not have time to police truth in labeling. This is why many food shows instruct you not to cook with it—never tell a Greek that! Adulterated oils smoke at low temperatures and become toxic, but real extra-virgin oils have a smoke point of almost 400°F. Greek varietal kalamata and Koroneiki cold pressed extra virgin olive oils can be found at

In alligators, the temperature of an egg as it develops determines the sex of its inhabitant: low temperatures create females, high temps make males. The same is true for tortoises, but

You need a lower core body temperature for sleep; being too warm could inhibit sleep hormones. A hot bath an hour or so before bed actually lowers your core temperature, which is good. There are also cooling mattress toppers that might make a difference. Keep the thermostat low or the windows open. A

Macarons (Hint: macarons are best made when the humidity is low and not raining) Gather ingredients: 3 egg whites, at room temperature 1/3 cup granulated sugar 1 cup confectioners’ sugar 1 cup finely ground almond flour 1-2 drops food coloring  Make batter and bake a. Preheat oven to 300 degrees Fahrenheit. Line 2 baking sheets with parchment paper. b. Beat egg whites in a standing mixer or with a hand mixer with a whisk attachment, until loose peaks form.  c. Add granulated sugar in three parts, and beat until sugar is dissolved and stiff peaks form.  d. Sift powdered sugar and almond flour through fine mesh strainer. Fold flour mixture into whipped egg whites, trying to maintain as much volume as possible and do not overmix.  e. Add food coloring until desired color is reached.  f. Transfer to a plastic baggie or piping bag with round tip. If using baggie, snip the tip. Pipe 1-inch rounds onto baking sheets with parchment paper on them. And let stand in a dry place until rounds are dry to the touch, 1 to 2 hours.  g. Bake in preheated oven until ruffled edges (referred to as feet) have formed and macarons are set and not wiggly. 9-13 minutes.  h. Remove sheets from oven and let cool on baking sheet set on wire rack for 15-20 minutes. Transfer macaron to wire rack and cool completely.  Make filling and fill cookies.  1 ½ cups powdered sugar

Catherine lived in a two-story Craftsman. It wasn’t much from the outside. No landscaping, a crumbling porch, paint chipping off the rails and trim. The windows couldn’t have done much to regulate the temperature. They had to be at least thirty years old, and only half had screens. This surprised me. Catherine was fastidious in all ways, but her house was a bit of a wreck. The neighborhood was all right. At least she wasn’t in imminent danger of being shot or mugged when she stepped outside. There were no cars in her driveway, so I wasn’t certain she was home. I reached for the doorbell but hesitated. Probably better to knock, just in case Josephine was sleeping. As I’d been told more than once, babies did a lot of that. It took a while. So long, I was about to give up when the door finally swung open. “Elliot?” Catherine stood in the open doorway, waiting for me to say something. The problem was, I’d been rendered speechless. The Catherine I knew was buttoned up to her neck, hair tied back, conservative, and almost modest in her style. The woman in front of me was barely dressed. Her shorts stopped at the top of thick, creamy, tattooed thighs. Her tank top didn’t cover any more of her. Her breasts nearly spilled out of the low neckline, belly button peeking out from the gap above her shorts. Her bare arms were covered in colorful tattoos from wrist to shoulder. Her hair, which was always tamed into submission, spilled around her shoulders and neck in a violent riot. It wasn’t curls like I’d always suspected, but wild, licking, wavy flames that shot out in all directions. I met her eyes, which were wide with alarm, and finally found my voice. “This isn’t what you look like.

At low temperatures, liquid helium can flow upward.

Chocó Pecan Snack Prep Time: 10 minutes* Servings: 6   INGREDIENTS 1 cup raw pecans 1 cup dried pitted dates 2 tablespoons raw coconut butter (or cacao butter) 1/4 cup raw cocoa powder 1/4 cup shredded or flaked coconut 1/4 teaspoon Celtic sea salt   Instructions 1.      Line square baking dish with parchment paper. Allow coconut or cacao butter to soften. 2.      Add pecans to food processor or high-speed blender and process until finely ground, about 1 minute. 3.      Add dates and coconut or cacao butter and process until mixture sticks together, about 1 - 2 minutes. 4.      Add cocoa, coconut and salt. Process until well ground but not completely smooth. 5.      *Transfer mixture to parchment lined baking dish and firmly press into bottom with hands or spatula. Refrigerate until set, about 2 hours. 6.      Remove from refrigerator. Slice and serve chilled. Or allow to warm to room temperature and

shells, when immersed in the same oil at high temperature, will lose their oil, thus increasing the volume of the oil in the tank. For this method, conditioning becomes important. The equipment consists of a tank of CNSL heated to a temperature of 185- 190°C by a furnace underneath and a wire basket used to hold the nuts for immersion into the tank. The depth of the basket must be sufficient so that the rim remains well above the oil during the roasting. Immersion time can range from 1½ to 4 minutes. About 50% of the liquid is extracted from the nuts. Draining trays are needed at the end of the tank for the roasted nuts to dry and the residue oil can be returned to the tank. Caution must be taken not to heat the tank to over 200°C because at this point polymerization of the CNSL takes place. The temperature can be maintained by continuous firing. The tank should be emptied and cleaned after each day’s roasting. The life of a tank made of an eighth inch thick mild steel plate should exceed one and a half years and can be constructed locally with welding facilities. Shelling The objective of shelling is to produce clean, whole kernels free of cracks. In India, this operation has always been done manually. Other countries have difficulty in competing with the great skill and the low wages of the Indian workers.Therefore, India has enjoyed a virtual4

When our white blood cells encounter a spreading virus, our bodies are told to amp up the heat to a temperature we can withstand but the virus can’t. Our response? Take medicine to remove the fever, keeping our body temperature in a nice range for the virus. Or

The 1byone Aluminum combination open air laser Christmas projector is an exceptional contrasting option to the standard model recorded at number 1 above. Being produced using aluminum, as opposed to hard plastic, the unit carries a marginally higher sticker price, yet the additional cash gets you a projector that will last you for quite a while and will withstand even the most extraordinary of open air temperatures and conditions. You can set the unit up to turn on and off as per your inclinations, utilizing the straightforward remote control to change settings. Show Options The essential show offered by the 1byone Aluminum projector is that of thousands of green and red stars. There is a sum of 9 distinct settings. Glimmering, squinting, and strong light shows, and in addition a decision of red, green, or both red and green lights, empower you to pick the show that you like best, or that best fits the season. Despite the fact that the lights are charged as a Christmas show and are regularly used to enlighten the outside of a property, they can be utilized for any festival, and they can be utilized inside or outside. Components The projector is controlled by mains power. The remote control, which ought to be utilized with a reasonable observable pathway of the focal module, works at up to 30ft away, and it will work a temperature as low as - 35°C. The power link is an advantageous 11.5ft long, and 25ft from the surface you need covering; you can accomplish a scope of 2,100 square feet. It is not just reasonable for use on the outside of homes, yet can light workplaces and shops, and it can even be utilized inside to light the inside of a property and to make a happy feeling.

Hardie Boys- Exterior Millwork Exterior spaces on your property are largely exposed to the elements and that means they have to endure considerable wear and tear. This is why it becomes important to make sure that the structures, features and elements are manufactured by specialists that use high-quality, weather-resistant materials and products. We at Hardie Boys, Inc. are a leading manufacturer of various type of exterior architectural work. Since our inception in 1997, we have moved from strength to strength and created a niche for ourselves in this space. Today, when property owners across the region want any exterior millwork done, the first company they think of is us. Not only do we design, manufacture & install a variety of columns, soffit systems, brackets and louvers and a number of other similar products, but use very unique materials and techniques in making these features. Take a look at how our products differ from standard ones used in these applications: • Longevity- Traditionally, these features are made using materials such as foam, wood, concrete, plaster, brick, aluminum, iron etc. While most of these materials are quite hardy they aren’t always able to withstand the elements well. Wood can rot, while metal can rust and corrode over time; concrete tends to develop cracks when exposed to temperature fluctuations and plaster loses its resilience over time. All our products are made with a unique cellular PVC material which is extremely resilient and lasts for a number of years without any trouble. • Minimal maintenance- When you have exterior structures made of wood, they require specialized treatment and have to be polished or painted with regularity. Metal features have to be sanded and painted regularly as well and concrete needs to be resurfaced when it develops cracks. In comparison, the cellular PVC material we use is low-maintenance and only requires basic cleaning. • Aesthetics- As mentioned earlier, the material we use in exterior millwork is weather-resistant and doesn’t fade or deteriorate as much as traditionally-used materials do. This means the features and installations on your property continue to look attractive and add to the aesthetics and value of your property. • Fast and simple installation-The installation of the features made of cellular PVC is easy and quick. This means the project can be completed within a shorter timeframe and with the least amount of disruption to the daily activities on your property. • Versatility- This material is extremely versatile and can be used in the manufacture of various features and installation. We are also very creative and innovative in our approach and keep adding new products to our existing line of premium products. We are a customer-centric company that focuses on customization; and work very closely with our customers and provide beautifully-designed custom exterior millwork installations that are resilient and durable. While the British West Indies style is what we are more inclined towards, our products complement architectural styles including Dutch West Indies, Florida Vernacular, Coastal, Key West and more. For any more information about our custom designed cellular PVC, exterior millwork, contact Hardie Boys, Inc. on this number- 954-784-8216.

Nuts and seeds were third on the nutrient-density scale, with about one-third the score of organ meats. However, most nuts and seeds contain phytates, antinutrients that reduce the bioavailability of some of the minerals nuts and seeds contain. Fortunately, soaking nuts overnight and either dehydrating them (with a food dehydrator) or roasting them at low temperatures (150 to 170 degrees Fahrenheit) in an oven for four to eight hours breaks down much of this phytic acid and improves bioavailability. These methods also make nuts easier to digest, which is of particular benefit for those with sensitive digestive systems.

The Higgs field originated as the universe cooled down after the Big Bang-a bit like the crystallization of ice as water cools down. We have already argued that just as ice crystals form an ordered structure, so does the effect of the Higgs field-with the difference that this happens not in geometric space but in the abstract space of elementary particle properties. We know that water molecules drop down into the ordered structure of ice, releasing energy in the process. The most important difference between this notion and that of the ordering by means of the Higgs field seems to be this: The positive energy contribution associated with the field's very existence is more than canceled by the negative energy associated with the structure it causes to emerge. Consequently, a space pervaded by the Higgs field has a lower energy content than a space in its absence. This means that the Higgs field can spontaneously emerge from empty space, just as ice can spontaneously emerge from water if the temperature is low enough-that is, if the thermal motion that tends to oppose the ordering is weak enough. In the case of ice in water, the critical temperature is 0 degrees Celsius; for the Higgs field, it is 10^15 degrees. When the decreasing temperature cossed this critical mark some 10^-10 seconds after the Big Bang, the Higgs field emerged. It has pervaded the universe ever since, and all masses in the universe owe their existence to the ordering it has caused in the process of the cooling down of the universe.

kitchen

Starting at low temperatures, the poker emits predominantly long-wavelength radiation from the infrared part of the spectrum. As the temperature increases, more energy is radiated in each region and the peak wavelength decreases. It is ‘displaced’ towards the shorter wavelengths.

Marjan measured Bahar's unpredictable temperament according to the ancient and treasured Zoroastrian practice of gastronomic balancing, which pitted light and against dark, good against evil, hot against cold. Certain hot, or 'garm,' personalities tend to be quick to temper, exude more energy, and prompt all others around them to action. This energy often runs itself ragged, so to counter exhaustion, one must consume cold, or 'sard' foods, such as freshwater fish, yogurt, coriander, watermelon, and lentils. Most spices and meats should be avoided, for they only stoke the fires inside. (Tea, although hot in temperature, is quite a neutralizing element.) By contrast, for the person who suffers from too cold a temperament, marked by extreme bouts of melancholia and a general disinterest in the future, hot or 'garm' dishes are recommended. Foods such as veal, mung beans, cloves, and figs do well to raise spirits and excite ambitions. To diagnose Bahar as a 'garmi' (on account of her extreme anxiety and hot temper) would have been simple enough, had she not also suffered from a lowness of spirit that often led to migraine headaches. Whether in a 'garm' or a 'sard' mood, Bahar could always depend on her older sister to guide her back to a relative calm. Marjan had for a long time kept a close eye on Bahar and knew exactly when to feed her sautéed fish with garlic and Seville oranges to settle her hot flashes, or when a good apple 'khoresh,' a stew made from tart apples, chicken, and split peas, would be a better choice to pull Bahar out of her doldrums.

In the Middle Ages it was a lot more fun to blame things like crop failure or redheads on witches, then set mouthy old women or cats on fire to try to fix the problem. The real reason for famine was in fact more complicated, and involved meteorology and low temperatures and fungal infections and whatnot. But an angry, starving mob didn’t understand explanations about wheat blights half as well as they understood “evil sorcerers” standing right across from them, ready to be skewered with pitchforks.

This was not always possible. There is, for instance, a phenomenon called super-conductivity, which means that metals conduct electricity without resistance at low temperatures. It was not at first obvious that this was a consequence of the known laws. Now that it has been thought through carefully enough, it is seen in fact to be fully explainable in terms of our present knowledge.

DOC’S BRAN-OATMEAL-RAISIN COOKIES Preheat oven to 350 degrees F., rack in the middle position. ¾ cup raisins (either regular or golden, your choice) ¾ cup boiling water 1 cup white (granulated) sugar ½ cup brown sugar (pack it down when you measure it) ¾ cup (1 and ½ sticks, 6 ounces) salted butter, softened to room temperature 2 large eggs ½ teaspoon salt 1 teaspoon baking soda 1 teaspoon ground cinnamon ¼ teaspoon grated nutmeg (freshly grated is best) 1 teaspoon vanilla extract 2 cups all-purpose flour (pack it down in the cup when you measure it) 1 and ½ cups dry quick oatmeal (I used Quaker Quick 1-Minute) 2 cups bran flake cereal Place ¾ cup of raisins in a 2-cup Pyrex measuring cup or a small bowl that can tolerate boiling water without cracking. Pour the ¾ cup boiling water over the raisins in the cup. Stir a bit with a fork so they don’t stick together, and then leave them, uncovered, on the counter to plump up. Prepare your cookie sheets by spraying them with Pam or another nonstick cooking spray, or lining them with parchment paper that you also spray with Pam or another nonstick cooking spray. Hannah’s 1st Note: This cookie dough is a lot easier to make if you use an electric mixer. Place the cup of white sugar in the bottom of a mixing bowl. Add the half-cup of brown sugar. Mix them together until they’re a uniform color. Place the softened butter in the mixer bowl and beat it together with the sugars until the mixture is nice and fluffy. Mix in the eggs, one at a time, beating after each addition. Add the salt, baking soda, cinnamon, nutmeg and vanilla extract. Beat until the mixture is smooth and well incorporated. On LOW speed, add the flour, one-half cup at a time, beating after each addition. Continue to beat until everything is well blended. Drain the raisins by dumping them in a strainer. Throw away any liquid that remains, then gently pat the raisins dry with a paper towel. With the mixer running on LOW speed, add the raisins to the cookie dough. With the mixer remaining on LOW speed, add the dry oatmeal in half-cup increments, mixing after each increment. Turn the mixer OFF, and let the dough rest while you prepare the bran flakes. Measure 2 cups of bran flake cereal and place them in a 1-quart freezer bag. Roll the bag up from the bottom, getting out as much air as possible, and then seal it with the bran flakes inside. Squeeze the bran flakes with your fingers, crushing them inside the bag. Place the bag on the counter and squash the bran flakes with your hands. Once they’re in fairly small pieces, take the bag over to the mixer. Turn the mixer on LOW speed. Open the bag and add the crushed bran flakes to your cookie dough, mixing until they’re well incorporated. Turn off the mixer, scrape down the sides of the bowl with a rubber spatula, and give the bowl a final stir by hand. Drop the dough by rounded Tablespoonfuls (use a Tablespoon from your silverware drawer, not one you’d use for measuring ingredients) onto your prepared cookie sheet. There should be 12 cookie dough mounds on every standard-size cookie sheet. Hannah’s 2nd Note: Lisa and I use a level 2-Tablespoon scooper to form these cookies down at The Cookie Jar. Bake Doc’s Bran-Oatmeal-Raisin Cookies at 350 degrees F. for 13 to 15 minutes, or until golden brown on top. Remove the cookies from the oven, and let them cool on the cookie sheets for 2 minutes. Then remove them to a wire rack to cool completely. Yield: 2 to 3 dozen delicious cookies, depending on cookie size. Hannah’s 3rd Note: Doc had to warn the Lake Eden Memorial Hospital cooks not to let the patients have more than two cookies. Since they contain bran and bran is an aid to the digestive system, patients who eat a lot of these cookies could be spending a lot of time in the little room with the porcelain fixtures.

Marsh and Svensmark postulated that a high level of sunspot activity reduces the level of cosmic rays and therefore reduces the level of low-level cloudiness, resulting in an increase in global temperatures.

Uses of Custom Blinds Customized blinds may also be used to control the temperature in any room. For example, if the room in a home is chilly during the day time, the owner of the house and their family members can simply open up the blinds so that they'll let the sunlight in. The daylight helps to heat up the room without changing the temperature on the wall. Additionally, when it will get too sizzling, the household can shut the blinds so that they can cool the room down as nicely. Whatever the scenario, these blinds can be utilized for a wide variety of various purposes. Out there, there are various kinds of window shades. Choosing the right window blind is usually a bit hectic if it’s your first time. Listed below are some various varieties of window shades that you can choose from. Venetian blinds are the commonest and in style at this time. They're constructed from horizontal slates connected to one another. They function on a change or pull string. Some are product of wooden, plastic or composites. They are appropriate for each houses and places of work. Vertical blinds are among the most unique varieties of window blinds you can get. They are good insulators and can be used to Custom Blinds utterly block daylight penetration. The vertical shades are also robust enough to stop any harm from strong winds. They are low cost but stylish. Some are constructed with the power to adjust themselves in response to the time of day. Customs blinds can be used for each casual and office settings. This innovative thought means that you can use pictures as blind. With regards to makes use of of custom blinds, there are different options. Using your individual imagination, customized blinds might be adorned with completely different colors, designs and patterns. If your window is of an additional ordinary size, there are basic window blinds which can be customized to slot in. These are the roller blinds. Attributable to know-how, they've been advanced to be extra reliable and durable than earlier than. They're now less likely to breakdown. You possibly can select from all kinds of colours and patterns. Before coming to a conclusion on the perfect kinds of window blinds, it is very important do some extensive research. The images can be printed on a high quality curler and you should utilize vertical blinds, that are fade resistant, easier to clean and final for a number of years. In case your home windows varies in sizes, contemplate the images that will look one of the best. For a big window, a large panorama image can be effective. If the window is kind of slim, you need to consider photos corresponding to flowers or bushes.

Uses of Customized Blinds Custom blinds will also be used to manage the temperature in any room. As an illustration, if the room in a home is cold through the day time, the owner of the home and their family members can easily open up the blinds so that they'll let the daylight in. The daylight helps to heat up the room with out altering the temperature on the wall. Additionally, when it gets too scorching, the family can shut the blinds in order that they can cool the room down as properly. Regardless of the scenario, these blinds can be utilized for all kinds of different purposes. Window blinds right now can be found in quite a few colours, materials and magnificence. Getting a perfect window blind will rely in your style. Aside from decoration, the window shades serve many functions in properties. They prevent excess light from coming through windows, they provide us with privateness and they're also appropriate to manage temperature. In cold seasons they forestall heat from getting out of the home. Buying the perfect varieties of window blinds can change your complete looks of your own home and make it attractive. Vertical blinds are among the most unique sorts of window blinds you can get. They're good insulators and can be utilized to utterly Blinds Sutherland Shire block daylight penetration. The vertical shades are also strong sufficient to prevent any damage from strong winds. They're low-cost however trendy. Some are constructed with the ability to adjust themselves according to the time of day. Customs blinds can be used for both informal and office settings. This innovative idea means that you can use images as blind. In the case of makes use of of customized blinds, there are different options. Using your personal creativeness, customized blinds will be embellished with completely different colours, designs and patterns. If your window is of an additional strange size, there are traditional window blinds which might be customized to slot in. These are the roller blinds. Resulting from technology, they have been superior to be extra dependable and sturdy than before. They're now less more likely to breakdown. You can select from all kinds of colours and patterns. Earlier than coming to a conclusion on one of the best kinds of window blinds, it is important to do some in depth analysis. Custom blinds act as a fantastic reward in your loved ones. It's a present that can be cherished and remembered for a number of years. It is unique from normal gifts, the recipient will be glad about the trouble and thought you will have invested into it. When you parents have passion for grandchildren, think about having your children printed onto a blind and giving it to them. They may merely adore the photograph of their grandchildren, as well as having a new blind to boost the look of their residence.

The phrase “low and slow” was coined to describe the relatively low temperatures used for smoking and the lengthy amount of time it takes to infuse and cook the food.

Kalkstein’s team also observed that people were more vulnerable to heatstroke in cities that aren’t accustomed to hotter weather, and that sharp spikes in temperature—a swing from, say, a tolerable 80°F to a run in the low 100s—can trigger more deaths.

One very simple way to compare the workloads of farmers, hunter-gatherers, and modern postindustrial people is to measure physical activity levels (PALs). A PAL score measures the number of calories spent per day (total energy expenditure) divided by the minimum number of calories necessary for the body to function (the basal metabolic rate, BMR). In practical terms, a PAL is the ratio of how much energy one spends relative to how much one would need to sleep all day at a comfortable temperature of about 25 degrees Celsius (78 degrees Fahrenheit). Your PAL is probably about 1.6 if you are a sedentary office worker, but it could be as a low as 1.2 if you spent the day in a hospital on bed rest, and it could be 2.5 or higher if you were training for a marathon or the Tour de France. Various studies have found that PAL scores for subsistence farmers from Africa, Asia, and South America average 2.1 for males and 1.9 for females (range: 1.6 to 2.4), which is just slightly higher than PAL scores for most hunter-gatherers, which average 1.9 for males and 1.8 for females (range: 1.6 to 2.2).38 These averages don’t reflect the considerable variation—daily, seasonal, and annual—within and between groups, but they underscore that most subsistence farmers work as hard if not a little harder than hunter-gatherers and that both ways of life require what people today would consider a moderate workload.

An incandescent lamp is made with a wire filament enclosed in a bulb without oxygen and glows as the filament is heated. Less than 10 percent of the electrical power into an incandescent light bulb is converted into light, and the rest is converted into heat. Lamps of this type are still used, but they are being replaced with fluorescent lights or light emitting diodes. The incandescent lamp therefore is a resistor that just happens to give out light. But what type of light? White light is measured by its color temperature in degrees Kelvin (K). Typically, when we look outside on a sunny clear day, the Sun along with the blue sky provides a color temperature of about 4,500 to 5,500 degrees Kelvin. As the sun starts to go down in the afternoon, the color temperature drops to about 3,000 to 4,000 degrees Kelvin. Finally as the sun sets, we can clearly perceive the sunlight with a yellow to red tint, which means the sun’s color temperature has dropped below 3,000 degrees Kelvin. Human eyes adapt to the color temperature for the most part from about 3,000 to 5,000 degrees Kelvin and perceive light in this range as “white,” albeit at 3,000 degrees Kelvin, it has a warm tone. A standard incandescent bulb for room lighting such as a 100 watt bulb provides light at about 2,700 degrees Kelvin, which provides warm white light. For studio or movie lighting, generally the color temperature is a bit whiter (between 3,200 and 3,500 degrees Kelvin, and sometimes up to 4,000 degrees Kelvin). Halogen lamps or white photoflood lamps provide light in this color temperature range. Incandescent lamps exceeding 4,000 degrees usually are specially made and they are often coated in blue. For standard low-power lamps such as flashlight bulbs or indicator lights, the color temperature is somewhere between 2,000 and 3,000 degrees Kelvin.

At Brookhaven National Laboratory, on Long Island, and at several other centers around the world, there are special rooms where people rarely tread. Nothing much seems to be happening in these rooms, there's no visible motion, and the only sound is the gently whir of fans that keep the temperature steady and the humidity low. In these rooms, roughly 10^30 protons and neutrons are at work. They have been organized into hundreds of computers, harnessed to work in parallel. The team races at teraflop rates, which means 10^12- a million million-FLoating point OPerations per second. We let them labor for months-10^7 seconds. At the end , they've done what a single proton does every 10^-24 second, which is figure out how to orchestrate quark and gluon fields in the best possible way so that they keep the Grid satisfied and make a stable equilibrium.

low-melting alloy, especially one based on lead and tin or (for higher temperatures) on brass or silver, used for joining less fusible metals. v. [with obj.] join with solder.

the two forces of electromagnetism and the weak nuclear force were, in fact, the same force behaving in two different ways at our everyday low energies. If it is sufficiently hot enough then the electromagnetic force and the weak force would merge into a single force. This was confirmed in the 1980s in CERN, the European laboratory for particle physics, when they recreated the temperature of the early universe and demonstrated the existence of the so-called electroweak force.

Archaeologists who want to establish the date of a particular site have a number of techniques they can use. If they find organic material, say the bones of an animal, they can use radiocarbon dating. If they find the remains of wooden structures, a post or lintel say, they can use dendrochronology, or tree-ring dating. If they find a firepit they can use archaeomagnetic dating. Radiocarbon dating works because, when alive, an organism takes in carbon from the air or through the food chain; carbon contains small amounts of the radioactive isotope carbon-14, which decays into nonradioactive standard carbon at a constant rate; when the organism dies it ceases to ingest carbon, so the proportion of carbon-14 in its remains steadily decays. Measuring the relative amount of carbon-14 content therefore establishes a fairly accurate date for the specimen. Dendrochronology works because tree rings vary in width season by season according to the rainfall received, and so trees that grow in a given climatic region and historical period show similar ring-width patterns. Comparing the ring pattern to a known and dated local ring pattern establishes exactly the years in which the wood in the structure was growing. Archaeomagnetic dating works because the earth's magnetic field changes direction over time gradually in a known way. Clays or other materials in a firepit, when fired and cooled, retain a weak magnetism that aligns with the earth's field, and this establishes a rough date for the firepit's last use. There are still other techniques: potassium-argon dating, thermoluminescence dating, hydration dating, fission-track dating. But what I want the reader to notice is that each of these relies on some particular set of natural effects. That a technology relies on some effect is general. A technology is always based on some phenomenon or truism of nature that can be exploited and used to a purpose. I say "always" for the simple reason that a technology that exploited nothing could achieve nothing. This is the third of the three principles I am putting forward, and it is just as important to my argument as the other two, combination and recursiveness. This principle says that if you examine any technology you find always at its center some effect that it uses. Oil refining is based on the phenomenon that different components or fractions of vaporized crude oil condense at different temperatures. A lowly hammer depends on the phenomenon of transmission of momentum (in this case from a moving object-the hammer-to a stationary one-the nail). Often the effect is obvious. But sometimes it is hard to see, particularly when we are very familiar with the technology. What phenomenon does a truck use? A truck does not seem to be based on any particular law of nature. Nevertheless it does use a phenomenon-or, I should say, two. A truck is in essence a platform that is self-powered and can be moved easily. Central to its self-powering is the phenomenon that certain chemical substances (diesel fuel, say) yield energy when burned; and central to its ease of motion is the "phenomenon" that objects that roll do so with extremely low friction compared with ones that slide (which is used of course in the wheels and bearings). This last "phenomenon" is hardly a law of nature; it is merely a usable-and humble-natural effect. Still it is a powerful one and is exploited everywhere wheels or rolling parts are used.

had excellent creep resistance at high temperatures and low stresses simulating the deflection of a long-span FDP as a result of gravity during processing.

He leadeth me beside the still waters. He restoreth my soul…. —Psalm 23:2–3 (KJV) I grew up on a farm, doing chores after school and helping with garden or livestock during the summer. I worked hard as a farm wife and mother, and later held a demanding job with a church social service agency. Although I’m now retired, I’m still most comfortable with a never-ending to-do list. That’s why I said no when my husband, Don, asked me to attend a business conference with him. “There wouldn’t be anything for me to do,” I explained. “The resort brochure lists golf as the main draw, and I don’t play.” Don didn’t give up, so I reluctantly packed my suitcase and off we went. The hotel was surrounded by the golf course. There were four swimming pools, but the daytime temperatures were in the low sixties. For the first time in years I had nothing to do. No schedule, no phone calls, no meetings. To my great surprise, I enjoyed it! I read the entire newspaper and worked both crossword puzzles. I ate lunch outdoors amid an improbable but stunning landscape of palm trees and pines, grape hyacinths, honeysuckle, and a dozen types of cacti. Afternoons, I walked the easier trails, sat in the sunshine, and watched ducks paddle around a pond. Since there was nothing productive I could do, I didn’t feel guilty about not doing it. The best part, though, was the lesson I took home: God speaks most clearly when I don’t do; I simply be. Heavenly Father, thank You for teaching me to still my soul. —Penney Schwab Digging Deeper: Ps 46:10

me. “Well, I know one thing about my twins. They’re not going to be models. I already tried them out for catalogue work. Within the first ten minutes, Orianthe informed me that she doesn’t like to do boring things and that modelling’s boring. And she’s not going to let her brother do boring things either.” I laughed. The cries of the twins pealed down the hallway as they bounded inside and called Jessie’s name. They must have discovered she was home. “Hey, where’s the pup?” I asked Pria. “Can I see him? Jessie said he’s growing big.” Immediately, Pria rolled her eyes and made a low disparaging sound. “I sent Buster out with the dog walker as soon as I knew Kate was coming over with the kids. He’d knock them flying. Wish I’d never bought him, to tell you the truth. After the break-in, I wanted a watchdog, but I should have paid more attention to the breed. He’s damned strong—even though he’s only nine months old. And he snaps. To tell you the truth, I’m a bit scared of the mutt. I’m having a dog trainer try to rein him in, but if that doesn’t work, he’s gone.” “What a shame,” I said. “Jess told me she’d like to walk the dog sometimes, but that’s not sounding good.” “Nope. The only thing I got right about him is his name. Because Buster has busted everything from doors to shoes.” She shook her head, a sorry smile on her face. The sound of the three children playing became too much. Tommy had once run through this house, too. I stayed for a while longer then made an excuse to leave.     29.                 PHOEBE   Tuesday night   STORM CLOUDS PUSHED INTO THE SKY, making the day darken a good hour before the incoming night. The heavy atmosphere pressed down on me. I opened the window of my bedroom upstairs at Nan’s house, letting the chill air stream in. I could only just catch a glimpse of the water from here. An enormous cruise liner dominated the harbour, staining the water red and blue with its lights. Maybe my small step in seeing Pria and Kate earlier had helped my frame of mind, but I didn’t feel it yet. I was back at square one. I began pacing the room, feeling unhinged. Things were all so in between. Dr Moran hadn’t succeeded in jogging my memory about the letters. She’d said she didn’t think it was possible to do all that I’d done in sleepwalking sessions and so the memory should still be in my mind somewhere. True sleepwalkers rarely remembered their dreams. Not remembering any of it was the most disturbing thing of all. It wasn’t the first time I’d forgotten things. With the binge drinking and the trauma of losing Tommy, there were gaps in my memory. But not a fucking chasm. And forgetting the writing of three notes and delivering them was a fucking chasm. Nan called me for dinner, and we ate the pumpkin soup together. I’d tried watching one of her sitcoms with her after that, but I gave up halfway through. I headed back upstairs. Surprisingly, I was tired enough to sleep. I crawled into bed and let myself drift off. I woke just before four thirty in the morning. The temperature had plummeted—I guessed it was below ten degrees. I’d been dreaming. The dream had been of the last day that Sass, Luke, Pria, Kate,

My vision is this: when any building is created, it emerges in response to the unique climate, ecology, culture, and community of its specific location. The structure becomes a story of that place, and it embraces the same natural breezes and sunshine to heat, cool, and light the space that have been used to make buildings comfortable for centuries, even millennia. When any existing building is renovated, it reintroduces daylight and natural ventilation and opens up to the outside... Already a combination of very high efficiency and passive solar can maintain comfortable indoor temperatures with outdoor temperatures as low as 45 degrees. BUILDINGS DESIGNED FOR LIFE by Amanda Sturgeon

Axolotls don’t undergo metamorphosis This is a condition known as “neoteny” and it happens when an animal grows very slowly. This is usually because there are problems with the animal’s environment, such as low water temperatures or lack of food.

The name “Bering land bridge” is a misnomer. Never mind Vitus Bering, the jowly Danish cartographer and explorer who led sailing expeditions for the Russian Navy along the upper Pacific Rim in the eighteenth century and after whom the Bering Sea and the Bering Strait were named. When this was land and not water, the land bridge was not a catwalk teetering from one hemisphere to the next, but a flat subcontinent fully exposed when sea levels were at their glacial low, its center five hundred miles from the nearest coast. I would have looked across a steppe grassland and the occasional birch and black spruce grove, summers free of snow, ground grazed and turned to grass by large herbivores, loess blown in from the edges of distant ice caps, allowing the soil to hold and retain organic matter. This would have been an easily habitable landscape. Winters were dark and furiously cold, but summers produced copious wildflowers, their pollen found in cores taken from the bottom of the Bering Sea. The land bridge had experienced a unique regime of global weather patterns, the Pacific curling up warmly against its southern coast, Himalayan ice cap blocking precipitation from a quarter of the world away, and the mass of the land bridge itself holding its own temperature, a terrestrial heat sink. Inland precipitation was sparse, winter snows frigid but light. Land bridge summers were sunnier than those experienced on St. Lawrence Island, temperatures slightly warmer, more muskeg and grass than permafrost, snowpack melting earlier for longer growing seasons. This was the American Atlantis, and it went under wave by wave, storm by storm. Craig Childs, from ."Atlas of a Lost World

Humans with low body temperatures ❖ have decreased immunity, ❖ suffer from circulation disorders, ❖ have increased genetic changes and thus an increased cancer risk.

Mel’s Fondant Recipe Mel and Oz use a lot of fondant in their creations, so here is their tried-and-true fondant recipe so you can make fondant of your own. 16 ounce package of marshmallows ¼ cup water 1 teaspoon vanilla extract 32 ounces confectioner’s sugar ¼ cup butter Using a large microwave-safe bowl, pour in the marshmallows and microwave on high for 30 seconds. Stir in the water and vanilla until smooth. Using a mixer on low, gradually beat in the confectioner’s sugar, setting aside one cup of sugar for kneading, until a sticky dough forms. Use the butter to coat your hands and then start to work the dough in the bowl until it becomes less sticky. Turn the dough out onto a large piece of parchment paper and continue kneading with the remaining sugar, about ten minutes, until the fondant is pliable. When it reaches its desired consistency, shape it into a ball and wrap it tightly in plastic wrap. Refrigerate overnight. When you are ready to use the fondant, let it come to room temperature and dust with confectioner’s sugar while rolling it out.

Try this smoked chicken with a dressing made from wine vinegar and herbs. Than the liver sashimi with just salt. Try the gizzard and chicken leg sashimi with salt and sesame oil. This one is from Nakagomi-san's Yorozuya brewery. It's a Shunnoten Junmaishu, 'Takazasu.' I've warmed it so that it'll be 108 degrees when poured into your sake cup." "108 degrees! Do you have to be that precise in warming the sake?!" "Of course. That's why the Okanban's job is so important. I've made it slighty lukewarm to stimulate your taste buds, It should be just the right warmth to enjoy the delicate differences of the various sashimi." "Wow. You really put a lot of thought into warming the sake." "Okay. Let's try the sake and food together." "The chicken leg is sweet! And the warm sake wraps that sweetness and enhances it in your mouth!" "The warm sake spreads out the aftertaste of the liver on your tongue!" "The more I chew on the gizzard, the richer the taste becomes!" "Man, it's totally different from cold sake! Its scent and flavor are so lively!" "Exactly. That's what's important. Warming the sake brings the flavor and scent to life, so they're much stronger than with cold sake. That's the reason you serve sake warm." "I see... I never knew there was a reason like that behind warming sake." "And now the main dish--- yakitori. Please start with the chicken fillet, heart and liver. This is a Shunnoten Junmai Daiginjo that has been aged a little longer than usual. It's made from Yamadanishiki rice that has been polished down to 45 percent and then dry-steamed to create a tough malt-rice... ... which is then carefully fermented in low temperatures to create the sake mash. Many people think I'm out of my mind to warm such a high-class Daiginjo. But when sake like this, which has been aged for a long time, is warmed to be 118 degrees when poured into the cup... you can clearly taste the deep flavor of the aged sake." "Wow!" "But 118 degrees is a little hot, isn't it?" "I wanted you to taste the succulent, savory chicken heart and other skewers... ...with a hot Daiginjo that has a rich yet refreshing flavor and can wash away the fat." "I think Junmai Ginjoshu tastes good when you warm it. People who claim that it's wrong to warm Junmai Ginjoshu don't know much about sake." "Aah... the sake tastes heavier since it's warmer than the last one!" "The flavor and scent of the sake fill my mouth and wash away the fat from the chicken too!" "This sake has such a rich, mature taste!

I realised I had, for over twenty years now, been sending out and receiving signals with large numbers of people all throughout the day. Texts, Facebook messages, phone calls - they were all little ways in which the world seemed to say: I see you. I hear you. We need you. Signal back. Signal more. Now the signals were gone, and it felt like the world was saying - you don't matter. ...I would often start conversations with people - on the beach, in bookstores, in cafes - and they were often friendly, but the conversations seemed to have a low social temperature compared to the web-based ones I had lost. No stranger is going to flood you with hearts and tell you you're great. For years I had derived a large part of my meaning in life from the thin, insistent signals of the web. Now they were gone, and I could see how paltry and lacking in substance they were. But, still, I missed them.

What this means for cognition and learning can be best understood by looking at machine learning, or artificial intelligence, Gopnik suggests. In teaching computers how to learn and solve problems, AI designers speak in terms of “high temperature” and “low temperature” searches for the answers to questions. A low-temperature search (so-called because it requires less energy) involves reaching for the most probable or nearest-to-hand answer, like the one that worked for a similar problem in the past. Low-temperature searches succeed more often than not. A high-temperature search requires more energy because it involves reaching for less likely but possibly more ingenious and creative answers—those found outside the box of preconception. Drawing on its wealth of experience, the adult mind performs low-temperature searches most of the time.

Interval training is the repeated performance of high-intensity exercises, for set periods, followed by set periods of rest. Intervals can consist of any variety of movements with any variation of work and rest times. It burns far more calories and produces positive changes in body composition with much less time than aerobic training. This is not only because of the muscle it builds, but also the effect it has on the metabolism following the workouts. Strength training creates enough stress on the body’s homeostasis that a large energy (calorie) expenditure is required long after the exercise has stopped. During low-intensity aerobic exercise, fat oxidation occurs while exercising and stops upon completion. During high-intensity exercise your body oxidizes carbs for energy, not fat. Then, for a long time afterward, fat oxidation takes place to return systems to normal: to restore depleted carbohydrates, creatine phosphate, ATP (adenosine triphosphate), circulatory hormones, re-oxygenate the blood, and decrease body temperature, ventilation and heart rate. Not to mention the longer term demands: strengthening tendons and ligaments, increasing bone density, forming new capillaries, motor skill adaptation, repairing muscle tissue and building new muscle. And the more muscle mass you have, the more calories you are able to burn during and after exercise.

While a star is on the main sequence, it makes only helium. A star leaves the main sequence when it exhausts the supply of available hydrogen in its core. The post-main sequence fate of the star, and the range of elements produced, depends on the mass of the star. The lowest mass M stars, roughly below .2 Solar masses, are well mixed and can always bring hydrogen from outer layers to the core to sustain fusion. Such stars become gradually more luminous over trillions of years as they convert their hydrogen into helium, until they exhaust their fuel and fade away as white dwarf stars. White dwarf stars are no longer producing energy by fusion. Because of contraction, their surface temperatures are high (hence their bluish-white colour), but they have low luminosity because they are very small. White dwarfs are a common form of stellar remnant. All white dwarfs eventually cool down and go dark, but this process takes many times the current age of the Universe.

Just as forest fires require a conspiracy of wind, temperature, low humidity, and combustible fuel to rage out of control over large tracts of land, social epidemics require just the right conditions to be satisfied by the network of influence.

Here’s the important point: there are plenty of stressors that will activate longevity genes without damaging the cell, including certain types of exercise, intermittent fasting, low-protein diets, and exposure to hot and cold temperatures (I discuss this in chapter 4). That’s called hormesis.28 Hormesis is generally good for organisms, especially when it can be induced without causing any lasting damage. When hormesis happens, all is well. And, in fact, all is better than well, because the little bit of stress that occurs when the genes are activated prompts the rest of the system to hunker down, to conserve, to survive a little longer. That’s the start of longevity.

had to be below zero at least. The lethal, unrelenting cold was deadly. The low temperatures were breaking Michigan records day after day after day. They’d probably get a foot or more in the next few hours, which would put them over three feet just in the last week.

The tuatara's most efficient operating temperature seems to be around 12 degrees C. At such low temperatures, the chemistry of an animal's body works very slowly indeed and in consequence, the tuatara has a very lethargic life style. It only breathes about once every seven seconds, even when active, and when resting it may go for an hour without breathing at all. It takes about twenty years to grow to maturity. A female, having started to develop her eggs within her oviduct, needs four years to complete them. Even wrapping a shell around them, which a bird manages in a matter of a few hours, takes her six to eight months. And once her eggs have been laid, they take about fourteen months to hatch-the longest embryonic development of any reptile. Such is life in the slow lane. On the other hand, it is thought that tuataras may live for as much as a hundred and twenty years or more-and that is longer than any known lizard.

Unusually amongst reptiles, most geckos hunt at night, and can remain active even with a body temperature as low as 12°C. The eyes too are adapted for night-time. The pupil can be reduced to a vertical slit for daytime use, but expanded into a complete circle to allow in more light during darkness. Another feature of many geckos that is associated with their life at night is that they are the most vocal of lizards, indeed of all reptiles. The barking geckos, for instance, produce a series of clicks and growls in chorus as they busily defend their territory and seek out their mates.

Refrigerators, particularly in the domestic setting, exploit the physics of phase changes. Their coolants are chosen from volatile substances that boil at a low temperature of around 4°C. Behind the refrigerator’s inner wall is a network of pipes called an evaporator. The coolant evaporates inside it, sucking heat out of the device’s interior at a constant temperature of 4°C. But then, given that heat never flows spontaneously from cold to hot, how do you get the newly formed coolant gas, which is at a low temperature of 4°, to release its heat into surroundings that are much warmer, typically by 20°?

Here’s the important point: there are plenty of stressors that will activate longevity genes without damaging the cell, including certain types of exercise, intermittent fasting, low-protein diets, and exposure to hot and cold temperatures (I discuss this in chapter 4).

Compression in a medium raises its temperature, and rarefaction induces cooling. Thus the distribution of temperature through the plasma patterned itself exactly in synchrony with the sound waves. Slightly warmer and cooler regions formed in space, marking extremes of high and low plasma density. As the universal song extended through time, these regions expanded, and they oscillated in temperature with the beat. Then the song of the plasma ended at the recombination phase of the universe, when matter abruptly thinned and stopped the music. However all of the sounds then playing left a ghostly imprint on the cosmos in the shape of final warm and cool patches in the radiation (photon) field of space. The patches were of varying sizes, depending on each particular acoustic wavelength in the pattern of overtones that existed when the song stopped playing. The largest patches of all were cool and represented the traces of the fundamental wave of the universal sounding board-stretching from earliest compression to final rarefaction at the time of recombination. From this time, the immortal song was recorded in light-temperature (the energy of photons), and even galaxies would eventually dance to its rhythms. This is a milestone in modern cosmological understanding of the universe in its infancy, elucidated during three decades of brilliant research involving numerous scientists from many countries.

Preheat oven to 350°. Butter either one large or two small loaf pans and dust with flour. Using a mixer with a paddle attachment, cream 1 1/3 cups room-temperature butter with 2 cups sugar until light and fluffy. In a separate bowl, whisk together 4 cups flour, 2 teaspoons baking soda, and 2 teaspoons salt. Beat 4 eggs into the butter mixture, one at a time, scraping the sides of the bowl after each addition. On low speed, blend in 6 mashed bananas and 3/4 cup fresh lemon juice. Still on low speed, add the flour mixture and mix until just blended. To avoid overmixing, I like to do the final blending by hand with a rubber spatula. Pour into the prepared pan and bake for about an hour. A knife inserted in the middle of the loaf should come out clean when the bread is done.

The advent of low temperature scanning EM led to a study by Bill Wergin and colleagues from NASA in which they collected samples from different types of snow cover found in the prairies, taiga (snow forest), and alpine environments. With snow depths up to a metre, various layers occurred in which the crystals underwent a change in their microscopic shape from the original freshly fallen crystals, to the development of flat faces and sharp edges. It is this metamorphosis of lying snow that determines the likelihood of avalanches, which can be predicted from the crystal structures at various depths. Although scanning EM (electron microscopy) is hardly available as a routine assay in distant mountain regions, this work helped in the use of microwave radiology investigation of the snow water equivalent in the snow pack, as large snow crystals scatter passive microwave more than small crystals. Smaller and more rounded crystals of snow do not interlock, and can slide more easily over each other, increasing the risk of avalanches.

Our body temperature is affected by our environment, both internal and external, and we also have the power to influence it ourselves. Mood is much the same. When we experience low mood, it may have been influenced by several factors from our internal and external world, but when we understand what those influences are, we can use that knowledge to shift it in the direction we want it to go.

alertness goes hand in hand with body temperature: It’s low when temperature is low and high when temperature is high.

This weird behavior is a manifestation of quantum sync. All liquids become highly ordered when cooled to very low temperatures. Normally they freeze into a crystal. But the two isotopes of helium, helium-3 and helium-4, never solidify, at least not at ordinary pressures. They remain liquids all the way down to absolute zero.

classical laws of physics are modified by quantum theory, especially at low temperature. There are many instances of this. Life seems to be one of them, a particularly striking one. Life seems to be orderly and lawful

your job is to make him acquiesce in the present low temperature of his spirit and gradually become content with it, persuading himself that it is not so low after all. In a week or two you will be making him doubt whether the first days of his Christianity were not, perhaps, a little excessive. Talk to him about “moderation in all things”. If you can once get him to the point of thinking that “religion is all very well up to a point”, you can feel quite happy about his soul. A moderated religion is as good for us as no religion at all—and more amusing.

When he was young, Angst picked up his father’s entomology hobby, and noticed that butterflies that came from different altitudes had different wing patterns. He experimented by taking low-altitude butterfly larvae and birthing them in freezing temperatures in the refrigerators of the city slaughterhouse. The result: a high-altitude wing pattern. That was the beginning of his belief that health—including mental health—was a holistic issue, affected by environmental factors that shifted the expression of genes.

Camu was left with his jaw hanging open for a moment. The frozen jet kept coming and reaching a greater distance. Lasgol noticed it froze the ground where it touched it, leaving a mark. Considering that the ground was already snow-covered and very cold, this meant the jet had a very low temperature. Camu shut his mouth and stopped the frozen jet. Wow… Lasgol transmitted, very impressed. I manage skill! Camu messaged excitedly. Yeah, you did it, and it’s most spectacular. I powerful. I freeze everything. Yeah, but let me remind you that it wasn’t the skill you were going to develop. Not matter. I new skill. I’m not sure I can concede victory… Lasgol was teasing Camu. Of course, the new skill counted, but he was not going to admit it so readily. He would let the creature fight for it a little. Be good! That was ice instead of fire… No matter. I Ice Breath now. I win bet. Hmm…. I don’t know about that… Camu leapt in place and planted his four legs firmly in the snow. I win! Seeing that Camu was getting really angry, Lasgol decided to concede victory. Fine. You won the bet. Yes! I winner! He messaged gleefully and began to do his happy dance, flexing his legs, moving his body up and down, and wagging his long tail. No need to rub it in my face so. Little yes, Camu messaged, smiling broadly as he continued dancing.

Confit is the French word for foods cooked slowly in fat at temperatures low enough to avoid browning.

1/2 cup sugar, 1 cup salt, and 1 gallon of water. To this brine you can add spices and seasoning such as peppercorns, cloves, garlic, herbs, or any other flavorful aromatics.

Messerschmitt Me 264 with steam turbine In August 1944, the firm of Osermaschinen G.m.b.H. founded by Professor Losel was commissioned to carry out the design and development of a steam turbine power unit for aircraft. The design called for 6000hp at 6000rpm with a weight/power ratio of 0.7kg/hp and a consumption of 190 grams/hp/hour. A Me 264 airframe was to have been placed at the disposal of the firm, but it was destroyed in an air raid. Two forms of propeller were envisaged, one of 17.5ft diameter and revolving at 400-500rpm and the other 6.5ft in diameter revolving at 600rpm. The whole system consisted of four boilers (capillary tube boilers of special design) boiler feed water pump and auxiliary turbine, main turbine, combustion air draught fan, condenser, controls and auxiliaries. At the time of the German collapse many components of the system had been produced, including the turbine blades, and auxiliaries such as the combustion air draught fan and condenser pump were ready for use. A start had been made with the assembly of the auxiliary and main turbine and one boiler had been manufactured in its entirety. The first system was designed to use 65% solid fuel (pulverised coal) and 35% liquid fuel (petrol) but it was intended to use liquid fuel only when it became available in quantity. The advantages claimed for the steam-turbine system are: 1)       Constant power at varying heights. 2)     Capacity for 100% overloading, even for long periods. 3)      Full steam output attained in 5-10 seconds. 4)     The system is not sensitive to low temperatures. 5)     Long life and simple servicing. 6)      Simple and rapid control. 7)      The system lends itself to incorporation in an airframe, since it can be broken down into separate components. The four main boilers are 3ft in diameter and 4ft high. The main turbine is 2ft in diameter and 6ft in length.     Messerschmitt Me 265     Messerschmitt Me 309 fighter A single-seat

Stuffed zucchini This is a bastardized version of a Turkish original. Serve it cold, just above fridge temperature, with goat’s-milk yogurt. Serves 6 as a starter 1 medium onion, finely chopped 1 tbsp olive oil 2/3 cup short-grain rice 2 tbsp currants 1 tbsp pine nuts 2 tbsp chopped parsley, plus extra to garnish 1/2 tsp dried mint 1/2 tsp ground allspice 1/4 tsp ground cinnamon 1/4 tsp ground cloves 3 tbsp lemon juice 3 medium zucchini 3/4 cup boiling water 11/2 tbsp sugar salt and black pepper Sauté the onion in the oil until softened. Add the rice, currants, pine nuts, parsley, mint, spices and half the lemon juice. Continue cooking on low heat for 5 minutes, stirring occasionally. Halve the zucchini lengthways along the center and use a spoon to scoop out some of the flesh to make “boats.” Place them in a shallow saucepan that is large enough to accommodate them side by side. Fill them with the rice stuffing. Pour the boiling water, remaining lemon juice, sugar and some salt around the zucchini. The liquid should not come as high as the filling. Simmer, covered, for 30 to 40 minutes, basting the filling occasionally with the cooking juices. The zucchini are ready when the rice is al dente and almost all the juices have evaporated. Allow to cool down completely before refrigerating. Garnish with chopped parsley when serving.

February 16: Marilyn flies to Seoul, South Korea, to begin entertaining the troops at ten different sites. Her outfit for her performances includes a skin-tight, low-cut, plum-colored crepe cocktail dress, with bugle beads and thin spaghetti straps, and high heeled sandals, with a matching long-sleeved bolero jacket she only wears when not on stage. Other than hoop earrings and a diamond brooch and bracelet, she wears no jewelry. Between performances, she covers over two hundred miles, wearing a flight jacket and combat boots. Neither snow nor sub-zero temperatures seem to impede her enthusiastic shows.

Sophia resumed her seat, the light sliding gently over her rich brown hair. "You don't look the way I expected, either," she informed him. Ross arched a brow in sardonic inquiry. "Oh?" "I thought you would be a portly old gentleman with a wig and a pipe." That drew a brief laugh from him, low and scratchy, and he realized that it had been a long time since he had made such a sound. For some reason he could not help asking, "Are you disappointed to find otherwise?" "No," she said, sounding a bit breathless. "No, I am not disappointed." The temperature in the office rose to a blistering degree. Ross could not help wondering if she found him attractive. He would soon be forty, and he looked his age. Threads of silver had begun to appear in his black hair. Years of relentless work and little sleep had left their mark, and the reckless pace of his life had left him almost rawboned.

SPINACH-ARTICHOKE HUMMUS Creamy texture, pretty green color, and assertive taste—this dip has it all! SERVES 8 | ¼ cup per serving 2 ounces spinach (about 2 cups) 1 cup canned no-salt-added chickpeas, rinsed and drained 4 medium canned artichoke hearts, rinsed, squeezed dry, and quartered ¼ cup Chicken Broth or commercial fat-free, low-sodium chicken broth 2 tablespoons shredded or grated Parmesan cheese ½ teaspoon grated lemon zest 2 tablespoons fresh lemon juice 2 tablespoons tahini 1 to 2 medium garlic cloves, minced ¼ teaspoon pepper In a food processor or blender, process all the ingredients until the desired consistency. Serve at room temperature or cover and refrigerate until needed. COOK’S TIP ON TAHINI Tahini is a thick paste made from ground sesame seeds. Add small amounts to enhance salad dressings, marinades, soups, stuffings, and other dips and spreads. Look for tahini in the condiment or ethnic sections in the grocery store. PER SERVING calories 101 total fat 3.5 g saturated 0.5 g trans 0.0 g polyunsaturated 1.5 g monounsaturated 1.5 g cholesterol 1 mg sodium 89 mg carbohydrates 13 g fiber 4 g sugars 2 g protein 5 g calcium 40 mg potassium 188 mg dietary exchanges 1 starch ½ lean meat

This myth of ‘sweating leads to detox or fat loss’ is planted deep in our psyche. Now here’s what happens: when you work out, the core body temperature does get raised and to keep the body temperature at its optimum, the body will sweat. The fact that the process of sweating exists means that the body’s wisdom realizes that for optimum performance, the body temperature should be optimum, not low (to involuntarily shiver) and not too high (to involuntarily sweat). You will notice this in day-to-day life: you don’t feel up to things if it’s too hot or too cold.

COLD DEFINITION: a sudden or ongoing exposure to uncomfortably low temperatures PHYSICAL SIGNALS: Shivering Blue lips Yawning Eyes that tear up Chattering teeth Tingling extremities Stuttering speech Skin that’s uncomfortably cold to the touch Dry, cracked lips A stiff jaw that makes speech difficult Numbness in one’s extremities A burning sensation in the skin Clumsiness Slow, shallow breaths Lips that tremble Poor dexterity or increased clumsiness Wrapping the arms around the torso Jumping, shuffling, or dancing to get the blood flowing Clapping one’s hands or stamping one’s feet Shoving the hands deep into the pockets Red and swollen patches on the skin (chilblains) Pulling the limbs tightly into the core Slurred speech Rubbing one’s hands together Tucking one’s hands into one’s armpits Pulling a collar or scarf up over the face Huddling inside a jacket Rounded shoulders, the chin dropped down to the chest Cringing and squeezing one’s eyes shut Turning one’s back to the wind or source of cold Pulling down one’s sleeves to cover the hands Curling and uncurling one’s toes to get the blood flowing Rubbing one’s legs; using friction to create warmth Quivering breaths Slapping oneself Shaking out the arms and legs Flexing the fingers Taking deep breaths in an effort to wake up Curling into a ball; making oneself small Sharing body heat with others Blowing into cupped hands to warm them INTERNAL SENSATIONS: Low energy Fatigue or drowsiness The feeling of even one’s insides being cold A weakened pulse Nausea Loss of appetite A burning sensation in the lungs when inhaling A voice that loses strength MENTAL RESPONSES: Confusion Muddled thinking Impaired decision-making A desire to sleep Apathy CUES OF ACUTE OR LONG-TERM COLD EXPOSURE: Frostbite Hypothermia Gangrene Limb amputation Coma Heart failure Death WRITER’S TIP: Emotional attitude makes a difference when dealing with the cold. A person who can maintain mental acuity and focus will withstand the elements much better than someone whose mental condition is compromised by negativity. Return to the Table of Contents

If we extrapolate this rate of overturn back in geologic time, the ocean floor has apparently been rejuvenated at least two dozen times since the Earth formed. When Earth was younger and hotter, however, the pace of convection may have been faster, and the ocean floor may have been resurfaced more frequently. But this leads to a conundrum: If convection had been faster in the past, as most geoscientists think it was, ocean crust would have arrived at subduction zones at a younger average age, still too hot and buoyant to be assimilated back into the mantle. This suggests that true plate tectonics, with rigid crustal slabs, efficient recycling of ocean crust via subduction, and water-assisted production of low-temperature melts, may not have occurred on the early Earth. Instead, plate tectonics could begin only when the Earth had reached a degree of thermal maturity, probably about 2.5 billion years ago (around the close of the Archean eon and the beginning of the Proterozoic). Before this, Earth's mixer settings—and the extent to which surface water was stirred back into the interior—were probably different. We can look to rocks formed in these distant times, Earth's record of its childhood and youth, for clues.

The best solution is to put a dog bed in your living space, a comfy spot to rest that’s all her own. During the initial house-training phase, though, she should spend the night in a crate in your bedroom. There’s a mind-boggling selection of doggy beds on the market, so take your time choosing the one that’s right for you and your pooch. As in the case of real estate, location counts most when it comes to a dog bed. If your pup’s sleeping accommodation is on carpet or hardwood, you won’t need a lot of padding in the bed, but if it’s on concrete, linoleum or tile, you’ll need an adequate barrier against cold and moisture between the floor and the bottom of the bed. If your pooch sleeps in the basement or some other area where the temperature will be dipping below 60°F (about 16°C), consider a slightly elevated or well-insulated bed. Look for low-maintenance beds that are large enough to allow for a six-inch (fifteen-centimetre) buffer around your pup. And feel free to buy a bed large enough for your pup once he’s full grown. Look for materials that can be washed regularly.

IRISH POTATO COOKIES This dough must chill before baking. 1 and ½ cups white (granulated) sugar 1 cup salted butter (½ pound, 2 sticks), softened to room temperature 3 large eggs 2 teaspoons cream of tartar 1 teaspoon baking soda ½ teaspoon salt 1 teaspoon vanilla extract 1 and ½ cups all-purpose flour (pack it down in the cup when you measure it) 3 cups instant mashed potato flakes (I used Hungry Jack Original) 1 cup finely chopped walnuts (measure AFTER chopping) ½ cup powdered (confectioners’) sugar in a bowl for later Place the white (granulated) sugar in the bowl of an electric mixer. Hannah’s 1st Note: This recipe is a lot easier to make if you use an electric mixer. You can do it by hand, but it will take much longer. Add the softened butter and mix until the two ingredients are well combined and the mixture is light in color and fluffy. Add the eggs, one by one, beating after each addition. Add the cream of tartar, baking soda, and salt. Mix until everything is well combined. Add the vanilla extract and mix it in. Measure out the all-purpose flour in a separate bowl. Mix it into the sugar, butter, and egg mixture in half-cup increments at LOW speed, mixing well after each addition. Add the instant mashed potato flakes in half-cup increments, mixing well after each addition. Beat until everything is well incorporated. Mix in the chopped walnuts. Beat for at least a minute on MEDIUM speed until everything is thoroughly combined. Hannah’s 2nd Note: At this point, you can add several drops of green food coloring if you are making these cookies for St. Patrick’s Day. Try to achieve a nice pale green. Scrape down the sides of your mixing bowl and give your Irish Potato Cookie dough a final stir with a wooden spoon by hand. Prepare your cookie sheets by spraying them with Pam or another nonstick cooking spray, or covering them with parchment paper. Scoop out a small amount of cookie dough with a spoon from your silverware drawer and try to form a dough ball with your impeccably clean hands. If this is too difficult because the dough is too soft, cover your bowl with plastic wrap and refrigerate it for 30 minutes to an hour. (Overnight is fine too, but then don’t forget to shut off the oven!) When you’re ready to bake, preheat the oven to 350 degrees F., rack in the center position. While your oven is preheating, place the powdered sugar in a small bowl. You will use it to coat the cookie dough balls you will form. Form balls of cookie dough 1 inch in diameter with your impeccably clean hands. Roll the dough balls in the bowl of powdered sugar, one at a time, and place them on the cookie sheets, 12 dough balls to a standard-sized sheet. Flatten the dough balls a bit with a metal spatula or the heel of your impeccably clean hand. Bake at 350 degrees F. for 10 to 12 minutes, or until your cookies are golden around the edges. Take your cookies out of the oven and cool on the cookie sheet for 2 minutes and then remove them to a wire rack. If you’ve covered your cookie sheets with parchment paper, all you have to do is grasp the edges of the paper and pull them, cookies and all, onto the wire rack. Yield: Approximately 8 dozen tender and delicious cookies, depending on cookie size

Larry's major concern was not about landing, but to avoid going too high where the air was thin and the temperature low. At about fifteen thousand feet, Larry decided that it was time to descend a bit. As planned, he fired his BB gun at the balloons and punctured seven of them. Just at the moment that he was gazing down to check his altimeter, a gust

Neither efficient markets nor invisible hands are fundamental laws. They are both emergent properties. Emergent properties are collective behaviors: dynamics of the whole that don’t depend on the details of the parts, the macro that rises above the micro. Molecules will flow at high temperatures and freeze at low temperatures regardless of the differences in their details.

Yes, but … the waking and the sleeping, the sludge of e-mails and appointments, the low-temperature life that is, for the most part, life: even if there are moments of intensity that seem to release us from this, surely any spiritual maturity demands an acknowledgment that there is not going to be some miraculous, transfiguring intrusion into reality. The sky will not darken and the dead will not speak; no voice from heaven is going to boom you back to a pre-reflective faith, nor will you feel, unless in death, a purifying fire that scalds all of consciousness like fog from the raw face of God. Is faith, then - assuming it isn’t merely a form of resignation or denial - some sort of reconciliation with the implacable fact of matter, or is it a deep, ultimate resistance to it? Both. Neither. To have faith is to acknowledge the absolute materiality of existence while acknowledging at the same time the compulsion toward transfiguring order that seems not outside of things but within them, and within you - not an idea imposed upon the world, but a vital, answering instinct. Heading home from work, irritated by my busyness and the sense of wasted days, shouldering through the strangers who merge and flow together on Michigan Avenue, merge and flow in the mirrored facades, I flash past the rapt and undecided face of my grandmother, lit and lost at once. In a board meeting, bored to oblivion, I hear a pen scrape like a fingernail on a cell wall, watch the glasses sweat as if even water wanted out, when suddenly, at the center of the long table, light makes of a bell-shaped pitcher a bell that rings in no place on this earth. Moments, only, and I am aware even within them, and thus am outside of them, yet something in the very act of such attention has troubled the tyranny of the ordinary, as if the world at which I gazed, gazed at me, as if the lost face and the living crowd, the soundless bell and the mind in which it rings, all hankered toward - expressed some undeniable hope for - one end.

Thermal imaging is a technique using a special camera that detects heat radiation from the objects in focus and converts then into images according to the infrared spectrum. A warm body or object emits enough heat that when placed against a cooler object, shows different colors in the screen. The hottest objects will appear white or bright colors, and black is emitted in low-temperature objects.

It was late September in the Ohio River Valley, the dying days of summer when soaring temperatures fought autumn’s grasp. Here the sweat and sunshine lingered, a mocking presence as school began. Sullen waves of heat thickened under the claustrophobic press of low-lying clouds, while humidity amplified the temperatures into a fever dream of shimmering sidewalks and sunburnt noses.

Another consequence of an old expanding universe, besides its large size, is that it is cold, dark and lonely. When any ball of gas or radiation is expanded in volume, the temperature of its constituents falls off in proportion to the increase in its size. A universe that is big and old enough to contain the building blocks of complexity will be very cold and the levels of average radiant energy so low that space will everywhere appear dark.

The only cooking oils you should ever use are refined coconut oil or butter or ghee. No canola oil, corn oil, grapeseed oil, soy oil, safflower oil, sunflower oil, or others that are liquid at room temperature.

we do not know the physics of climate system responses to warming well enough to blame most of the warming on human activities. Human causation is simply assumed. The models are designed with the assumption that the climate system was in natural balance before the Industrial Revolution, despite historical evidence to the contrary. They only produce human-caused climate change because that is the way they are designed. This is in spite of abundant evidence of past warm episodes, such as 1,000- to 2,000-year-old tree stumps being uncovered by receding glaciers; temperature proxy evidence for the Roman and Medieval Warm Periods covering that same time frame; and Arctic sea ice proxy evidence for a natural decrease in sea ice starting well before humans could be blamed. Natural warming since the Little Ice Age of a few hundred years ago is simply ignored in the design of climate models, since we do not know what caused it. Simply put, the computerized climate models support human causation of climate change because that’s what they assume from the outset. They are an example of circular reasoning. There is little to no evidence of long-term increases in heat waves, droughts, or floods. Wildfire activity has, if anything, decreased, even though poor land management practices are now making some areas more vulnerable to wildfires even without climate change. Contrary to popular perception and new reports, there is little to no evidence of increased storminess resulting from climate change. This includes tornadoes and hurricanes. Long-term increases in monetary storm damages have indeed occurred, but are due to increasing development, not worsening weather. Sea level has been rising naturally since at least the mid-1800s, well before humans could be blamed. Land subsidence in some areas (e.g. Norfolk, Miami, Galveston-Houston, New Orleans) would result in increasing flooding problems even without any sea-level rise, let alone human-induced sea-level rise causing thermal expansion of the oceans. Some evidence for recent acceleration of sea-level rise might support human causation, but the magnitude of the human component since 1950 has been only 1 inch every 30 years. Ocean acidification is now looking like a non-problem, as the evidence builds that sea life prefers somewhat more CO2, just as vegetation on land does. Given that CO2 is necessary for life on Earth, yet had been at dangerously low levels for thousands of years, the scientific community needs to stop accepting the premise that more CO2 in the atmosphere is necessarily a bad thing. Global greening has been observed by satellites over the last few decades, which is during the period of most rapid rises in atmospheric CO2. The benefits of increasing CO2 to agriculture have been calculated to be in the trillions of dollars. Crop yields continue to break records around the world, due to a combination of human ingenuity and the direct effects of CO2 on plant growth and water use efficiency. Much of this evidence is not known by our citizens, who are largely misinformed by a news media that favors alarmist stories. The scientific community is, in general, biased toward alarmism in order to maintain careers and support desired governmental energy policies. Only when the public becomes informed based upon evidence from both sides of the debate can we expect to make rational policy decisions. I hope my brief treatment of these subjects provides a step in that direction. THE END

The body increases its manufacture and release of serotonin, the neurotransmitter associated with rest, repair, contentment, well-being, and health, even with leadership and success. Serotonin also helps the body adapt to change and helps regulate respiration, heart rate, blood pressure, and body temperature. Low manufacture and release of serotonin is linked with a host of health and behavior problems, from depression to overt aggression and suicide.7

Low spots in your yard can easily turn into water reservoirs and cause serious drainage problems. In this situation, Slot drain system will need to be installed. These kinds of drains are elongated and narrow and should run the whole width of the driveway. A slot drain provides drainage solutions that are durable, sanitary, odor eliminating, easy to clean, corrosion and temperature resistant, must be covered by a grate to keep it free of debris that could clog the pipe.

I can move,” I said to Ali in a hushed whisper. Ali shook her head. But her expression made it obvious how she felt. She wasn’t at all pleased. Liam didn’t seem to notice. He chatted to both Ethan and I as we took part in the sing-along that the counselors had started. I tried to act as if nothing was going on, but it proved difficult. Especially when Liam continued to bump my arm, trying to encourage me to sing more with the group. Secretly, I was enjoying having him beside me. But I kept my feelings hidden away. To please both him and my sister, I sang in a low voice and smiled, while also not appearing too eager. Eventually, Ali participated. Though there was an edge to her and I didn’t look forward to sharing a tent with her later that night. When we were all instructed to go back to our tents, I was the first to leave. If Ali wanted to talk to Liam, I wasn’t going to get in the way. The air temperature away from the campfire was much cooler, and after changing quickly into my pajamas, I zipped myself into my sleeping bag, shivering and waiting for my body to warm up. Ali came into the tent a few seconds later. I was facing the opposite direction and waited for her to say something.

Only twice during this period has the world experienced prolonged periods of lower temperatures: our own epoch—more exactly, the last 50 million years—and the end of the Carboniferous. The Carboniferous, one recalls, was the period in which large land plants emerged: lepidodendrons, horsetails, giant ferns, and a host of other now-vanished species. Forests grew in such proliferation that they sucked huge amounts of carbon from the air. Average temperatures fell from 75°–85°F to something like 50°F, lower than today’s average of 55°–60°F—low enough to set off not one but two ice ages, killing huge numbers of plants and setting in motion the creation of coal.

by refusing to repeat it, much to the despair of their record companies. Both wrote gorgeous sci-fi ballads blatantly inspired by 2001—“Space Oddity” and “After the Gold Rush.” Both did classic songs about imperialism that name-checked Marlon Brando—“China Girl” and “Pocahontas.” Both were prodigiously prolific even when they were trying to eat Peru through their nostrils. They were mutual fans, though they floundered when they tried to copy each other (Trans and Tin Machine). Both sang their fears of losing their youth when they were still basically kids; both aged mysteriously well. Neither ever did anything remotely sane. But there’s a key difference: Bowie liked working with smart people, whereas Young always liked working with . . . well, let’s go ahead and call them “not quite as smart as Neil Young” people. Young made his most famous music with two backing groups—the awesomely inept Crazy Horse and the expensively addled CSN—whose collective IQ barely leaves room temperature. He knows they’re not going to challenge him with ideas of their own, so he knows how to use them—brilliantly in the first case, lucratively in the second. But Bowie never made any of his memorable music that way—he always preferred collaborating with (and stealing from) artists who knew tricks he didn’t know, well educated in musical worlds where he was just a visitor. Just look at the guitarists he worked with: Carlos Alomar from James Brown’s band vs. Robert Fripp from King Crimson. Stevie Ray Vaughan from Texas vs. Mick Ronson from Hull. Adrian Belew from Kentucky vs. Earl Slick from Brooklyn. Nile Rodgers. Peter Frampton. Ricky Gardiner, who played all that fantastic fuzz guitar on Low (and who made the mistake of demanding a raise, which is why he dropped out of the story so fast). Together, Young and Bowie laid claim to a jilted generation left high and dry by the dashed hippie dreams. “The

This recipe might not sound healthy, but it’s loaded with protein and fiber and incorporates just enough of “the good stuff” to make it taste great. To beef up the healthy side of your meal, consider serving this dish with Simple Salad (here). You can find cooked bacon near other cured meats at the grocery store, or set aside a cooked strip of bacon from your morning breakfast. 1 teaspoon butter, at room temperature ½ cup fat-free evaporated milk ½ cup 2% milk 1 egg ½ cup sharp Cheddar cheese, grated 4 ounces whole-wheat elbow macaroni, cooked 1 strip bacon, cooked and crumbled ¼ cup canned jalapeño peppers 1. Grease the inside of the slow cooker with the butter. 2. In a large bowl, whisk together the evaporated milk, 2% milk, egg, and cheese. 3. Add the macaroni, bacon, and peppers to the bowl, and stir until thoroughly combined. 4. Pour the mixture into the slow cooker. 5. Cover and cook on low for 6 hours.

First, our cognitive abilities do not remain static over the course of a day. During the sixteen or so hours we’re awake, they change—often in a regular, foreseeable manner. We are smarter, faster, dimmer, slower, more creative, and less creative in some parts of the day than others. Second, these daily fluctuations are more extreme than we realize. “[T]he performance change between the daily high point and the daily low point can be equivalent to the effect on performance of drinking the legal limit of alcohol,” according to Russell Foster, a neuroscientist and chronobiologist at the University of Oxford.15 Other research has shown that time-of-day effects can explain 20 percent of the variance in human performance on cognitive undertakings.16 Third, how we do depends on what we’re doing. “Perhaps the main conclusion to be drawn from studies on the effects of time of day on performance,” says British psychologist Simon Folkard, “is that the best time to perform a particular task depends on the nature of that task.” The Linda problem is an analytic task. It’s tricky, to be sure. But it doesn’t require any special creativity or acumen. It has a single correct answer—and you can reach it via logic. Ample evidence has shown that adults perform best on this sort of thinking during the mornings. When we wake up, our body temperature slowly rises. That rising temperature gradually boosts our energy level and alertness—and that, in turn, enhances our executive functioning, our ability to concentrate, and our powers of deduction. For most of us, those sharp-minded analytic capacities peak in the late morning or around noon.

The firmament that is New York is greater than the sum of its constituent parts. It is a city and it is also a creature, a mentality, a disease, a threat, an electromagnet, a cheap stage set, an accident corridor. It is an implausible character, a monstrous vortex of contradictions, an attraction-repulsion mechanism so extreme no one could have made it up. New York, which has been called the capital of the twentieth century, as Paris was that of the nineteenth, would seem on the face of it to be founded on progress, on change, on the bulldozing of what has faded to make way for the next thing, the thing after that, the future. The lure of the new is built right into its name; it is the part of the name that actually registers, since the “York,” a commemoration of a colonial lineage, carries no resonance and exists only as a vestige. New York is incarnated by Manhattan (the other boroughs, noble, useful, and significant though they may be, are merely adjuncts), and Manhattan is a finite space that cannot be expanded but only continually resurfaced and reconfigured. Manhattan is a wonderland of real estate speculation, a hot center whose temperature cannot but increase as population increases and desirability remains several paces ahead of capacity. The myth of Manhattan, therefore, is cast in the future tense. It does not hark back to a heroic past, lacks its Romulus and Remus (except in the image of that transaction between Peter Minuit and the Canarsies, which is simply the first clever deal, the primordial ground-floor entry). New York has no truck with the past. It expels its dead.

Forty women in a cage; a freezer full of food at temperatures low enough to last indefinitely; electricity and water that never ceases. These situations of confinement, of cruelty, of hopelessness, are not without precedent—we’re kidding ourselves if we think of these cruelties as ones unique to a fictional alien planet.

Scents waft from the kitchen, dancing around the halls to find me and tickle my nose. Warm and comforting and mouthwatering. "Come closer," those scents seem to say. "Come see what we have for you." Come. How can I ignore that? So I don't. I follow the siren's call and find the siren herself at the very center of activity. Delilah moves with utter confidence in her kitchen--- because it is unequivocally hers now. This is a prima ballerina performing a solo. Not a fast-paced, frantic dance, but slow and easy, controlled power in motion. Knowing that she hasn't yet noticed me, I simply watch her work, admiring the curves of her body as she reaches for a spoon to taste a sauce. The pink tip of her tongue flashes as she licks her lush top lip. Something hot and tight clenches low in my gut at the sight. Then she's moving again, adding a spice to her sauce; a flick of her wrist controls the temperature on the stove. My body remembers the feel of hers, the way she cuddled up in my lap for those few mindless minutes. I was surprised enough that she did it. I simply held her, afraid to make any move that might startle her away. She was warm and soft, her tan skin smelling of butter and cinnamon sugar. I wanted to sit there all night and breathe her in. I wanted to let my hands roam over those plump curves and learn each one. It was an act of careful coordination to keep her from noticing just how much she affected me. It was worth the painful dick and the aching gut of lust because in that moment, she felt perfect. She turns back to the center island and the cutting board there and sees me. The loose-limbed ease of her body dies. She's all twitchy now, eyeing me like a feral barn cat as if I might try to lash out and catch her. Tempting.

This extraordinarily low and smooth temperature in the cosmic background radiation convinced astronomers that the universe must have had an extremely hot beginning about 15 to 20 billion years ago. The finding essentially ruled out many alternative models for the universe’s beginning such as the steady state model (see chapter 7).

Air Filter Assembly Air filter out assemblies are essential additives used in a wide variety of business and commercial programs to ensure the efficient and secure operation of blowers, compressors, and engines. These filters function as the first line of defense, protecting inner machinery from harm as a result of airborne contaminants which include dirt, dust, and different particulate matter. The number one feature of the air filter is to do away with impurities from the consumption air earlier than it enters touchy mechanical systems. Without proper filtration, contaminants can cause substantial wear and tear on internal components, leading to reduced performance, extended protection expenses, and shortened gadget lifestyles. These filter assemblies are designed to mount at once onto the consumption ports of blowers, compressors, and engines. The design lets in for clean installation and elimination, ensuring minimal downtime in the course of ordinary protection or substitute. The mounting configuration also ensures a tight seal, preventing unfiltered air from bypassing the machine and causing harm. Each filter assembly typically includes two principal components: the clear out housing and the filter air detail. The air filter housing acts as a shielding shell and is engineered to resist environmental elements such as vibration, temperature variant, and exposure to commercial chemical substances or oils. The housing additionally serves to manual the airflow correctly thru the air filter media, making sure ideal filtration performance. The clear out detail in the housing is made from superior filtration materials along with pleated paper, synthetic fiber, or other excessive-performance media. These materials are chosen primarily based on the particular necessities of the application, which includes the desired filtration performance, based totally on airflow necessities and running situations. In many instances, filter out factors can be changed, which lets in users to hold clean intake without converting the entire meeting. Anpam engineering air filter assemblies are available in various sizes, sizes and filtration rankings to meet the necessities of numerous structures. Some filters are designed for excessive-dust surroundings, even as others cognizance of giving high airflows with a minimal strain drop. Custom and OEM (authentic device producer) configurations are also available to make sure compatibility with specific manufacturers and models of blowers and compressors. Proper air filtration no longer best protects the internal components of the device, but also contributes to electricity efficiency. Clean filters permit air to waft more independently, lessen hundreds at the machine and reduce strength intake. Over time, it is able to bring about full-size fee savings and a low environmental footprint. In summary, air filter assembly blowers, compressors and engine overall performance, are important additives in keeping reliability and efficiency. By choosing excessive quality filters and regular maintenance, operators can appreciably reduce downtime and make the service life of their machinery.

INSPIRED BY PEPPERIDGE FARM® BLUEBERRY TURNOVERS BLUEBERRY TURNOVERS Growing up, I loved to heat up a Pepperidge Farm blueberry turnover for an after-school treat. I decided I’d try my hand at making them for my kids. I think they are really close, and my kids love them. —Christine Hair, Tampa, FL PREP: 45 MIN. • BAKE: 15 MIN. • MAKES: 8 SERVINGS 2 cups fresh or frozen blueberries, divided 2 Tbsp. sugar 1 Tbsp. cornstarch 2 tsp. grated lemon zest 2 Tbsp. butter 1 pkg. (17.3 oz.) frozen puff pastry, thawed 1 large egg 1 Tbsp. water ½ cup confectioners’ sugar 1 Tbsp. 2% milk 1. Preheat oven to 450°. In a large saucepan, combine ½ cup blueberries, sugar, cornstarch and lemon zest. Mash well with a fork. Bring to a boil over low heat; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in butter and remaining 1 ½ cups blueberries. 2. Unfold puff pastry. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into 4 squares. Spoon 3 Tbsp. filling into the center of each square; fold diagonally in half and press edges to seal. Place on an ungreased baking sheet. Beat egg and water; brush over pastry. 3. Bake until golden brown, 12-15 minutes. Combine confectioners’ sugar and milk; drizzle over turnovers. Serve turnovers warm or at room temperature. Note: If using frozen blueberries, use without thawing to avoid discoloring the batter. 1 turnover: 400 cal., 20g fat (6g sat. fat), 31mg chol., 235mg sod., 51g carb. (14g sugars, 5g fiber), 6g pro.

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

Microorganisms eat the organic material in the system, and earthworms then consume the microbes. The microorganisms need carbon to fuel their metabolism and nitrogen for cell synthesis and to make enzymes that decay the organic materials. The way the microbes “eat” is by secreting enzymes that dissolve organic materials via breaking down chemical bonds. Enzyme activity increases as temperatures rise, but if it gets too hot, enzyme activity will decrease. With every 18°F (10°C) rise in temperature, from 32 to 95°F (0–35°C), there is a 1.5 to 3 percent increase in microbial activity.2 Enzyme activity also decreases if temperatures drop too low. Microorganisms need proper proportions of carbon and

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Birmingham Plumbing: Your Home's Lifeline, Our Expertise A well-functioning plumbing system is the unsung hero of any Birmingham home. It silently provides the essential services we rely on daily, from clean water for drinking and bathing to efficient waste removal. However, when plumbing problems arise, they can quickly disrupt your life and cause significant stress. That's where reliable plumbing Birmingham AL services become indispensable. The Importance of Professional Plumbing Services Whether you're dealing with a leaky faucet, a burst pipe, or a complex sewer line issue, professional plumbers possess the knowledge, skills, and tools to diagnose and resolve the problem efficiently. Attempting DIY plumbing repairs can often lead to further complications and costly damage.   Common Plumbing Issues in Birmingham Homes Birmingham homeowners may encounter a variety of plumbing issues, including: Leaky Pipes: Caused by corrosion, age, or damage, leaky pipes can lead to water waste and structural damage.   Clogged Drains: Hair, grease, and debris can accumulate in drains, causing slow drainage and backups.   Running Toilets: A faulty toilet can waste significant water and increase your utility bills.   Water Heater Problems: Issues with water heaters can result in a lack of hot water or inconsistent temperatures.   Sewer Line Issues: Tree root intrusion, corrosion, and blockages can cause sewer line backups.   Low Water Pressure: Mineral buildup or pipe damage can contribute to low water pressure.   Faucet and Fixture Repairs: Leaky faucets and malfunctioning fixtures can waste water and require repair or replacement. Choosing the Right Plumbing Service in Birmingham Selecting a reputable plumbing Birmingham AL company is crucial for ensuring quality service and lasting solutions. Consider the following factors: Licensing and Insurance: Ensure the company is licensed and insured to protect yourself from liability. Experience and Expertise: Look for plumbers with extensive experience and expertise in various plumbing services. Reputation and Reviews: Check online reviews and testimonials to gauge customer satisfaction. Pricing and Transparency: Obtain clear and upfront pricing before scheduling service. Emergency Services: Choose a company that offers 24/7 emergency plumbing services. Range of Services: Make sure the company offers the services you need, from repairs to installations. The Benefits of Professional Plumbing Services Investing in professional plumbing Birmingham AL services offers numerous benefits, including: Accurate Diagnosis: Experienced plumbers can accurately diagnose plumbing problems and identify the root cause.   Efficient Repairs: Professionals have the tools and expertise to perform repairs quickly and efficiently.   Preventative Maintenance: Regular plumbing maintenance can prevent future problems and extend the lifespan of your plumbing system.   Water Conservation: Professional repairs can help prevent water waste and reduce your utility bills.   Peace of Mind: Knowing your plumbing system is in good hands provides peace of mind. Whether you're dealing with a minor leak or a major plumbing emergency, a reliable plumbing Birmingham AL company can provide the expertise and service you need to keep your home's plumbing system functioning smoothly.

Fudgy Two-Bite Brownies Once these brownies have cooled completely you really can’t even taste the secret ingredients, but if you dig in while they’re still warm you might get some hints of the beans. It’s not bad, but they’ll be more chocolatey if you can resist them straight out of the oven (the struggle is real)! SERVES 12  TOTAL TIME: 1 HOUR (INCLUDING COOLING) 6 ounces peeled and cubed raw sweet potato 1½ ounces dark chocolate (at least 70 percent cacao), chopped 1 cup black beans, drained and rinsed, then drained again ¼ cup coconut oil ¼ cup white whole wheat or rice flour 3 tablespoons unsweetened plain or vanilla almond milk 3 tablespoons lightly packed dark brown sugar 2 tablespoons granulated sugar 2 tablespoons unsweetened cocoa powder 2 teaspoons vanilla extract ½ teaspoon baking powder ⅛ teaspoon fine sea salt Flaky sea salt, for garnish 1. Prepare the sweet potato: Preheat the oven to 375°F. Lightly coat 24 cups of a mini muffin tin with cooking spray. 2. Place the sweet potato in a small saucepan, add about 1 inch of water, bring to a boil over high heat, cover, reduce the heat to low, and simmer until the sweet potato is tender, 12 to 13 minutes. 3. Drain well, cool, then mash into a paste (you should have about 1 cup). 4. Prepare the brownie batter: Place the chocolate in a small bowl and microwave on high, stopping to stir every 30 seconds, until melted and smooth, about 1 minute 30 seconds. 5. Add the mashed sweet potato and melted chocolate to a food processor along with the beans, coconut oil, flour, almond milk, brown sugar, granulated sugar, cocoa powder, vanilla, baking powder, and salt. Process, stopping and scraping down the sides of the processor bowl if necessary, until very smooth, 30 to 45 seconds. 6. Bake and serve the brownies: Using about 1 generous tablespoon batter for each brownie, evenly divide the batter among the muffin cups and bake until the tops are crackled and shiny, 30 to 35 minutes. 7. Move the pan to a wire rack and cool completely to allow the centers to set before releasing them from the tin, about 30 minutes. 8. Garnish the brownies with the flaky sea salt, if desired, and serve at room temperature, or refrigerate and serve later. Note: These brownies will keep, in a sealed container, in the refrigerator for up to 4 days. NUTRITIONAL INFORMATION (1 SERVING = 2 BROWNIE BITES) Calories 118, Total Fat 6.3 g 10%, Saturated Fat 4.9 g 25%, Trans Fat 0.0 g, Cholesterol 0.0 mg 0%, Sodium 122.5 mg 5%, Total Carb 14.8 g 5%, Dietary Fiber 2.6 g 10%, Sugars 6 g, Added Sugars 0 g, Protein 2.3 g 5%, Vitamin D 0.0 mcg 0%, Calcium 35.9 mg 4%, Iron 1.0 mg 5%, Potassium 132.8 mg 4%