Mango Shake Quotes

Soba noodles with eggplant and mango This dish has become my mother’s ultimate cook-to-impress fare. And she is not the only one, as I have been informed by many readers. It is the refreshing nature of the cold buckwheat noodles the sweet sharpness of the dressing and the muskiness of mango that make it so pleasing. Serve this as a substantial starter or turn it into a light main course by adding some fried firm tofu. Serves 6 1/2 cup rice vinegar 3 tbsp sugar 1/2 tsp salt 2 garlic cloves, crushed 1/2 fresh red chile, finely chopped 1 tsp toasted sesame oil grated zest and juice of 1 lime 1 cup sunflower oil 2 eggplants, cut into 3/4-inch dice 8 to 9 oz soba noodles 1 large ripe mango, cut into 3/8-inch dice or into 1/4-inch-thick strips 12/3 cup basil leaves, chopped (if you can get some use Thai basil, but much less of it) 21/2 cups cilantro leaves, chopped 1/2 red onion, very thinly sliced In a small saucepan gently warm the vinegar, sugar and salt for up to 1 minute, just until the sugar dissolves. Remove from the heat and add the garlic, chile and sesame oil. Allow to cool, then add the lime zest and juice. Heat up the sunflower oil in a large pan and shallow-fry the eggplant in three or four batches. Once golden brown remove to a colander, sprinkle liberally with salt and leave there to drain. Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 5 to 8 minutes to become tender but still al dente. Drain and rinse well under running cold water. Shake off as much of the excess water as possible, then leave to dry on a dish towel. In a mixing bowl toss the noodles with the dressing, mango, eggplant, half of the herbs and the onion. You can now leave this aside for 1 to 2 hours. When ready to serve add the rest of the herbs and mix well, then pile on a plate or in a bowl.

British ecologist Josephine Andrews, now affiliated with the anthropology department at Washington University, reports a case of primate infanticide by a female black lemur in Madagascar. She found that, after an attack by dogs and the subsequent death of the leading female, a fight ensued between two adult females neither of whom was “dominant.” As they fought, one female suddenly picked up the other female’s infant and “ran back up the mango tree with the screaming infant, shaking it violently from side to side in her mouth, smashing the rib cage, and then held the body while eating some of the entrails.” The mother of the dead infant became silent and, although she sat watching the body, she did not ascend the tree to investigate. For the next few days, the female who had lost her infant sat apart from the rest of the group. She did not eat with the others, but waited until they had moved away before feeding. From then on, the killer of the baby lemur and her infant led the troop. The mother of the dead baby trailed some distance behind them.

The menu is spectacular. Passed hors d'oeuvres include caramelized shallot tartlets topped with Gorgonzola, cubes of crispy pork belly skewered with fresh fig, espresso cups of chilled corn soup topped with spicy popcorn, mini arepas filled with rare skirt steak and chimichurri and pickle onions, and prawn dumplings with a mango serrano salsa. There is a raw bar set up with three kinds of oysters, and a raclette station where we have a whole wheel of the nutty cheese being melted to order, with baby potatoes, chunks of garlic sausage, spears of fresh fennel, lightly pickled Brussels sprouts, and hunks of sourdough bread to pour it over. When we head up for dinner, we will start with a classic Dover sole amandine with a featherlight spinach flan, followed by a choice of seared veal chops or duck breast, both served with creamy polenta, roasted mushrooms, and lacinato kale. Next is a light salad of butter lettuce with a sharp lemon Dijon vinaigrette, then a cheese course with each table receiving a platter of five cheeses with dried fruits and nuts and three kinds of bread, followed by the panna cottas. Then the cake, and coffee and sweets. And at midnight, chorizo tamales served with scrambled eggs, waffle sticks with chicken fingers and spicy maple butter, candied bacon strips, sausage biscuit sandwiches, and vanilla Greek yogurt parfaits with granola and berries on the "breakfast" buffet, plus cheeseburger sliders, mini Chicago hot dogs, little Chinese take-out containers of pork fried rice and spicy sesame noodles, a macaroni-and-cheese bar, and little stuffed pizzas on the "snack food" buffet. There will also be tiny four-ounce milk bottles filled with either vanilla malted milk shakes, root beer floats made with hard root beer, Bloody Marys, or mimosas.

from Mad for It, a short story in the Asian Erotica anthology: And I didn’t leave California with my pockets full of gold. About 20k in the bank and an old Taylor guitar on my back. I chew on dowry for a week or two, but she doesn’t like delays. I came to Thailand because I can live in a bungalow near the beach, swim every day and eat mango, coconut and banana. Drink red wine. She locks herself in my bedroom and talks on her cellphone for hours. Comes out in a denim mini-skirt and heels and leaves me alone until midnight. I’m licking paint off the walls. She gets distant. Starts the going out thing a few times a week. I try to follow her once, but get lost in the mountains. I’m on a steep, dark incline. No streetlights. Weird sounds from the forest. A cool and ominous wind shakes the trees. I’m the only man on the planet. On the way down, I crash into a guard rail. Call her for help, but she doesn’t answer. I know she’s fucking around. But it feels like a way out. I didn’t come to Thailand to be a wingman.

I raced around getting ingredients on the recipe Victoria had given me. I started making the dough for the Iraqi pita, which Violet on YouTube said would need two hours to rise. I used whole-wheat flour, though I'd never seen my mother touch anything but all-purpose or cake; I wasn't taking any chances. I'd do it right. I went to three different bodegas before I finally found mangoes for pickling. They were small and hard as rocks, but I'd try leaving them in a paper bag with a dozen apples to hurry up the ripening. If that didn't work, I'd read something about microwaving them until they were soft, but I was a little worried about ending up with mango mousse. I bought Meyer lemons, thinking the sweetness could be nice, but as soon as I got home, I thought of my mother, her mouth shrinking into a knot: You used Meyer lemons? Like she'd never understand why I did the things I did. I went back out, got snowed on again, bought real lemons on the corner, and then went home and pickled them with ginger, paprika, garlic, and salt. I hoped they'd taste like they'd been marinating for months but I was starting to have a bad feeling. Things weren't exactly working out. I cut myself twice, accidentally, trying to use the mandoline to slice the onions "as thin as a breath." I made a bed of them that looked like a lattice. I sprinkled thyme on top. The whole thing looked like the side of a house in Scotland where roses grew like weeds. I hoped my mother liked Scotland, but I'd never asked her. I minced garlic until my hand was shaking.

Tilapia with Mango Salsa   INGREDIENTS: 1/3 cup extra-virgin olive oil 1 tablespoon lemon juice 1 tablespoon minced fresh parsley 1 clove garlic, minced 1 teaspoon dried basil 1 teaspoon ground black pepper 1/2 teaspoon salt 2 (6 ounce) tilapia fillets 1 large ripe mango, peeled, pitted and diced 1/2 red bell pepper, diced 2 tablespoons minced red onion 1 tablespoon chopped fresh cilantro 1 jalapeno pepper, seeded and minced 2 tablespoons lime juice 1 tablespoon lemon juice salt and pepper to taste   INSTRUCTIONS: ●Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a re-sealable plastic bag. ●Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. ●Marinate in the refrigerator for 1 hour. ●Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. ●Add the lime juice and 1 tablespoon of lemon juice, and toss well. ●Season to taste with salt and pepper, and refrigerate until ready to serve. ●Preheat an outdoor grill for medium-high heat, and lightly oil grate. ●Remove the tilapia from the marinade, and shake off excess. ●Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. ●Serve the tilapia topped with mango salsa. ●Enjoy!

I couldn’t shake the feeling that Guy was more complicated than a good-ole-boy mango grower and Schein had more secrets than Freud’s Wolf Man.

Time passed fast and I was coming out from the reputed engineering college at last after the same Professor had intervened with the college authority for holding the examination in spite of political troubles, prevailing during seventies in Calcutta. The sprawling complex of the university would suddenly vanish from my view. I would be missing the chirping of the birds in early morning, view of green grass of the football field right in front of our building, badly mauled by the students and pedestrians who used to cut short their journey moving across the field, whistling of steam trains passing parallel to the backside of boundary wall of our building, stentorian voice of our Professors, ever smiling and refreshing faces of the learned Professors every day. I would definitely miss the opportunity of gossiping on a bench by the lake side with other students, not to speak of your girlfriend with whom you would try to be cozy with to keep yourself warm when the chilling breeze, which put roses in girls’ cheeks but made sinuses ache, cut across you in its journey towards the open field during winter. The charm of walking along the lonely streets proscribed for outsiders and bowing occasionally when you meet the Professors of repute, music and band for the generation of ear deafening sound - both symphony and cacophony, on Saturdays and Sundays in the auditorium, rhythmic sound of machines in the workshop, hurly-burly of laughter of my friends, talks, cries at the top of  their lunges in the canteen and sudden departures of all from the canteen on hearing the ding-dong sound of the big bell hung in the administration building indicating the end of the period would no longer be there. The street fighting of two groups of students on flimsy grounds and passionate speeches of the students during debate competition would no longer be audible. Shaking of long thin pine trees violently by the storm flowing across these especially during summer, shouting and gesticulation of students’ union members while moving around the campus for better amenities or administration, getting caught with friends all around with revolvers in hand during the violent Naxalite movement, hiding in the toilet in canteen to avoid beating by police personnel, dropping of mangoes from a mango tree which spread its wings in all directions during the five years we were in the college near our building and running together by us to pick the green/ripe mangoes as fast as possible defying inclement weather and rain etc. were simply irresistible. The list was endless. I was going to miss very much the competition among us regarding number of mangoes we could collect for our few girlfriends whom we wanted to impress! I

Piña Colada Cheesecake This tropical twist on my mother’s old-fashioned cheesecake was a hit at cruiser gatherings. For the crust 1 cup graham cracker crumbs 1⁄2 cup sweetened shredded coconut 1⁄3 cup melted butter For the filling 11⁄2 pounds cream cheese, softened 2⁄3 cup sugar 4 eggs 3 tablespoons dark rum 1 cup sour cream 3⁄4 cup cream of coconut (see Tips, below) 2⁄3 cup well-drained crushed pineapple (about 1 19-oz can) 1. Preheat oven to 350°F. 2. To make the crust, combine graham cracker crumbs and coconut with melted butter. Press into the bottom of a 10-inch springform pan. Bake for 10 minutes until lightly browned. Set aside to cool while you make the filling. 3. To make the filling, beat cream cheese and sugar until smooth. Add eggs one at a time, beating until blended. Mix in rum, sour cream, cream of coconut, and well-drained pineapple. 4. Spread evenly on prepared crust and bake about 50–60 minutes on middle rack of preheated oven, until edges are set and center moves just slightly when you shake the pan. 5. Run a knife around the inside of pan to loosen cheesecake. Allow cake to cool completely on a wire rack. Cover and refrigerate until well chilled or overnight. Remove from springform pan before serving. Serves 16 Tips • Garnish the cheesecake with slices of tropical fruit, such as fresh pineapple or mango. • Don’t confuse cream of coconut with coconut milk or coconut cream. Used to make drinks (such as piña coladas) and desserts, cream of coconut is thick, syrupy, heavily sweetened coconut milk. Coco Lopez is one popular brand.