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.

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 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.

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.

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.

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.

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.

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.

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.

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.

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

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.

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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.

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.