Oil Burner Quotes

Central Intelligence cutting Meo opium fields! China Lobby copping poppies in Burma! How long this Addict government support our oil-burner matter-habit

Getting help from a guy like you is like hiring a pyromaniac to fix the oil-burner.

I went back to the office and sat in my swivel chair and tried to catch up on my foot-dangling. There was a gusty wind blowing in at the windows and the soot from the oil burners of the hotel next door was drown-draughted into the room and rolling across the top of the desk like tumbleweed drifting across a vacant lot. I was thinking about going out to lunch and that life was pretty flat and that it would probably be just as flat if I took a drink and that taking a drink all alone at that time of day wouldn't be any fun anyway.

So after a bit the channels wear out like veins, and the addict has to find new ones. A vein will come back in time, and by adroit vein rotation a junky can piece out the odds if he don’t become an oil burner. But brain cells don’t come back once they’re gone, and when the addict runs out of brain cells he is in a terrible fucking position.

Do it, I told you, I don’t care—’ A smash, the unlit oil burner hitting the marble and shattering in the dim room, his fingers clumsy. He pressed with his oiled fingers first. It was inelegant, braced over Laurent’s back, guiding himself in with one hand. It wouldn’t, quite. ‘Let

A protein powder  A multi–vitamin  Fish oil Creatine  Glutamine  A pre–workout drink  Fat burner, CLA, and GTE (if cutting)  An NO booster

The dessert is a chocolate fondue. Make it on a clear day- cloudy weather dims the gloss on the melted chocolate- with seventy percent dark chocolate, butter, a little almond oil, double cream added at the very last minute, heated gently over a burner. Skewer pieces of cake or fruit and dip into the chocolate mixture. I have all their favorites here tonight, though only the gâteau de savoie is meant for dipping. Caro claims she cannot eat another thing, but takes two slices of the dark-and-white chocolate roulade bicolore.

I never leave home without my cayenne pepper. I either stash a bottle of the liquid extract in my pocket book or I stick it in the shopping cart I pull around with me all over Manhattan. When it comes to staying right side up in this world, a black woman needs at least three things. The first is a quiet spot of her own, a place away from the nonsense. The second is a stash of money, like the cash my mother kept hidden in the slit of her mattress. The last is several drops of cayenne pepper, always at the ready. Sprinkle that on your food before you eat it and it’ll kill any lurking bacteria. The powder does the trick as well, but I prefer the liquid because it hits the bloodstream quickly. Particularly when eating out, I won’t touch a morsel to my lips ‘til it’s speckled with with cayenne. That’s just one way I take care of my temple, aside from preparing my daily greens, certain other habits have carried me toward the century mark. First thing I do every morning is drink four glasses of water. People think this water business is a joke. But I’m here to tell you that it’s not. I’ve known two elderly people who died of dehydration, one of whom fell from his bed in the middle of the night and couldn’t stand up because he was so parched. Following my water, I drink 8 ounces of fresh celery blended in my Vita-mix. The juice cleanses the system and reduces inflammation. My biggest meal is my first one: oatmeal. I soak my oats overnight so that when I get up all I have to do is turn on the burner. Sometimes I enjoy them with warm almond milk, other times I add grated almonds and berries, put the mixture in my tumbler and shake it until it’s so smooth I can drink it. In any form, oats do the heart good. Throughout the day I eat sweet potatoes, which are filled with fiber, beets sprinkled with a little olive oil, and vegetables of every variety. I also still enjoy plenty of salad, though I stopped adding so many carrots – too much sugar. But I will do celery, cucumbers, seaweed grass and other greens. God’s fresh bounty doesn’t need a lot of dressing up, which is why I generally eat my salad plain. From time to time I do drizzle it with garlic oil. I love the taste. I also love lychee nuts. I put them in the freezer so that when I bite into them cold juice comes flooding out. As terrific as they are, I buy them only once in awhile. I recently bit into an especially sweet one, and then I stuck it right back in the freezer. “Not today, Suzie,” I said to myself, “full of glucose!” I try never to eat late, and certainly not after nine p.m. Our organs need a chance to rest. And before bed, of course, I have a final glass of water. I don’t mess around with my hydration.

Early stages now, though, and he had an idea for a new recipe that just might give his line of barbecue sauces an edge over other brands. He chopped the tops off a handful of garlic bulbs, then fired up a burner on the gas stove and glugged vegetable oil into his stockpot. Cranked on the oven—hot—and set the garlic in the cast-iron skillet and drizzled on olive oil. To the pan on the stovetop, he added brown sugar and tomato sauce. Balsamic vinegar and molasses. Soon the scent of roasted garlic filled the kitchen, accompanied by the homey hiss and pop of bubbling sauce. In the zone, he envisioned the components for his new blend as clearly as if they were scribbled on the subway-tile backsplash behind the cooktop like ingredients on a handwritten recipe card. Mustard, cayenne, salt, pepper. His hands moved with muscle memory—slicing, stirring, seasoning, blending the sauce to a fine puree. The earlier sense of intrusion was evaporating along with the extra liquid in the pot.

That knife! It looks similar to a machete-like weapon used in India- the Kukri! He's using it to chop leeks, ginger and some herbs... Which he's tossing into a pot of rich chicken stock!" "Ah! Now he's grinding his spices!" Cross! "What?! He's crossing different implements in every step of his recipe?! Can he even do that?!" "I recognize that mortar and pestle. It's the kind they use in India to grind spices." "Oh gosh... I can already smell the fragrance from here!" He clearly knows just how much to grind each spice... ... and to toast each in a little oil to really bring out its fragrance! "Ah, I see! What he has steaming on that other burner is shark fin!" "From Indian cuisine, we dive straight into something very Chinese! Cross! Saiba x Mò Liú Zhâo!" "What the heck? He's stroking the fin... ... quickly running the claws along its grain!" Ah! I see what he's doing! Shark fin by itself is flavorless. Even in true Chinese cuisine... ...it's simmered in Paitan stock or oyster sauce first to give it a stronger, more concentrated umami punch. But by using those claws, he can't skip that step... ... and directly infuse the fin with umami flavor compounds! "Saiba... Cross..." "Aaaah! That implement! I recognize that one! Eishi Tsukasa!" Tsukasa Senpai's Super-Sized Grater-Sword! "He took a huge lump of butter... ... and is grating it down into shavings at unbelievable speed!"

What are you doing?” Leo demanded, wondering if she had lost her wits entirely. “He doesn’t need a lamp, Win.” Ignoring him, Win removed the glass fount and tossed it to the bed. She did the same with the brass wick burner, exposing the oil reservoir. Without hesitation, she poured the lamp oil over the front of the wardrobe. The pungent odor of highly flammable paraffin spread through the room. “Have you lost your mind?” Leo demanded, astonished not only by her actions, but also by her calm demeanor. “I have a matchbox, Julian,” she said. “Tell me what to give Mr. Rohan, or I’ll set the wardrobe on fire.” “You wouldn’t dare,” Harrow cried. “Win,” Leo said, “you’ll burn the entire damned house down, just after it’s been rebuilt. Give me the bloody matchbox.” She shook her head resolutely. “Are we starting a new springtime ritual?” Leo demanded. “The annual burning-of-the-manse? Come to your senses, Win.” Win turned from him and glared at the wardrobe door. “I was told, Julian, that you killed your first wife. Possibly by poison. And now knowing what you have done to my brother-in-law, I believe it. And if you don’t help us, I’m going to roast you like a piece of Welsh rarebit.” She opened the matchbox. Realizing she couldn’t possibly be serious, Leo decided to back her bluff. “I’m begging you, Win,” he said theatrically, “don’t do this. There’s no need to—Christ!” This last as Win struck a match and set the wardrobe on fire. It wasn’t a bluff, Leo thought dazedly. She actually intended to broil the bastard. At the first bright, curling blossom of flame, there was a terrified cry from inside the wardrobe. “All right! Let me out! Let me out! It’s tannic acid. Tannic acid. It’s in my medical case; let me out!” “Very well, Leo,” Win said, a bit breathless. “You may extinguish the fire.” In spite of the panic that raced through his veins, Leo couldn’t suppress a choked laugh. She spoke as if she’d asked him to snuff a candle, not put out a large flaming piece of furniture. Tearing off his coat, he rushed forward and beat wildly at the wardrobe door. “You’re a madwoman,” he told Win as he passed her. “He wouldn’t have told us otherwise,” Win said.

I popped the tape into the VCR and watched a pretty, middle-aged Italian woman in a flowered housedress and frilly apron hold up various fish and shellfish as she spoke to the tape in rapid, enthusiastic Italian, espousing the virtues of the seafood. She was standing at a battered wooden table in what appeared to be her own kitchen. After she finished showing off the fish, she beheaded and eviscerated them, and then washed them in a chipped white enamel bowl full of water that sat on the table. She put the cleaned pieces on a brightly painted platter, chosen, I'm sure, with less deliberation than our Jonathan would have required. She poured olive oil into a large, slightly dented pot that sat on a small two-burner stove and then in a flash chopped a couple of onions and a good amount of garlic and put them in the oil. While the aromatics became, well, aromatic, she cut up a half dozen fresh tomatoes and a healthy amount of herbs and added them to the pot. She stirred everything around, and before long she had all the fish and shellfish in the pot.

If critics and competitors can’t match your results, they will often denigrate the way you achieve them. Fast, intuitive types are called lazy. Dedicated burners of midnight oil are called obsessed. And while it’s obviously not a bad idea to hear and consider the opinions of others, you should be suspicious when these criticisms emerge right on the heels of a success.

said to expect such thoughts when I returned home, and that those thoughts would fade with time. I sure hoped she was right. I still had a shock every time I looked in the mirror, a pleasant shock mind you, but nevertheless a shock. Even though my life had immeasurably changed for the better, I was still having trouble coming to terms with the change itself. I had been told time and time again that this was normal, but that didn’t make it any easier to experience. I suppose I had been depressed before the accident. I looked around my cottage, surprised that this had been my taste. The curtains were hideous, and everything was dark. I suppose I had been trying to hide away from the world. Still, my job wouldn’t have helped. I had been the marketing manager for a local small art gallery. The boss had been a screaming banshee, and that was a polite description for her. She had been impossible to deal with and had a regular staff turnover. I had been there years longer than any other employee. Looking back, I wondered how I had taken her verbal abuse and yelling for years, but I suppose I had been used to being bullied since school. I shook myself. That was all behind me now, and my only connection with that was a desire to work in some way to help people who had been bullied. There was altogether way too much bullying in the world. Now I had enough money to buy a nice place, but first things first. I was going to concentrate on starting my business. I would simply buy some bright new cushions to make the place look a little better and make sure all the curtains were open. I’d buy some nice smelling incense and an oil burner, and burn lavender oil. I was craving nice fragrances, after being accustomed to the antiseptic smell of the hospital, a smell I am sure I will never forget.

I get straight to work preparing my yeast, mixing it with a splash of milk and warming it in a pan as an image of a Swedish cardamom twist comes into my head. With its elaborate plaiting, it's like a cinnamon roll but more complex. I love a bread tied in knots. I'll make mine savory. That will be interesting. I turn off the burner and rush to my designated sage-green refrigerator on the side of the tent. It's stocked to the brim, stuffed full of fresh produce, exotic fruits, and dairy from local farms. I get to work, sorting through my options. What is this? Spring onion? No, chives. That'll be perfect. I'll dice them and mix them with olive oil, so they crisp up in the cracks of the bread, along with some mature cheddar. I dig deeper in the dairy compartment and find a log of expensive goat cheese. Even better! Then I'll add a ton of fresh-ground black pepper and top with some flaky sea salt. My mouth is already watering. Pair a few of these freshly baked buns with a crisp, mineral white and aperitvo is served!

6 oz. can tomato paste ¼ cup dark beer (Mom uses a chocolate stout) 1 cup beef stock ¼ cup molasses 2 heaping tablespoons chili powder 2 teaspoons cumin A bunch of fresh cilantro 1 teaspoon salt 1 teaspoon pepper Olive oil Directions: Brown ground beef and stew meat. Drain fat and set aside. Bring a large pot of water to boil. Gently slice an X into the tomato skins and place in boiling water. Remove tomatoes from water when the skin starts to peel. The skins will easily come off. Dice and set aside. Add a large glug of olive oil to a stockpot, and turn burner onto medium-low. Wash cilantro. Cut and dice the stalks. Reserve the cilantro leaves for later. Chop onion, celery, and garlic and sauté with the cilantro stalks until the onions become translucent. Add tomatoes, beans, and beef. Mix well, then add all remaining ingredients. Mom usually finishes off the rest of the beer while she’s cooking. Cover with a lid, turn heat to low, and simmer for 3 to 4 hours. Garnish chili with your favorite toppings. Mom usually puts out: sour cream, shredded cheese, green onions, olives, tortilla chips, peppers, salsa, and fresh cilantro.

The mornings broke with the tinkling of his alarm at 4am, the lighting of the oil burner to warm his room, and the kerosene map to see by.

Place the frozen hash browns in the bowl of a food processor. Use the steel blade, and process with an on-and-off motion until the potatoes are finely chopped. (If you don’t have a food processor, you don’t have to go out and buy one to make these. Just lay your frozen potatoes out on a cutting board in single layers, and chop them up into much smaller pieces with a chef’s knife.) Leave the potatoes in the food processor (or on the counter) while you… Crack the eggs into a large bowl and beat them with a fork or a wire whip until they’re fluffy. Stir in the grated onion (or the onion powder if you decided to use that), and the salt and pepper. Mix in the cracker crumbs. Let the mixture sit on the counter for at least two minutes to give the crumbs time to swell as they soak up the liquid. If you used a food processor, dump the potatoes on a cutting board. (If you used a chef’s knife, they’re already there.) Blot them with a paper towel to get rid of any moisture. Then add them to the mixture in the bowl, and stir them in. If the mixture in your bowl looks watery, add another Tablespoon of cracker crumbs to thicken it. Wait for the cracker crumbs to swell up, and then stir again. If it’s still too watery, add another Tablespoon of cracker crumbs. The resulting mixture should be thick, like cottage cheese. Place the ¼ stick of butter and the 1/8 cup of olive oil in a large nonstick frying pan. (This may be overkill, but I spray the frying pan with Pam or another nonstick cooking spray before I add the butter and olive oil.) Turn the burner on medium-high heat. Once the oil and butter are hot, use a quarter-cup measure to drop in the batter. Don’t try to get all of the batter out of the measuring cup. Your goal is to make 1/8 cup pancakes, and if you don’t scrape out the batter, that’s approximately what you’ll get. Keep the pancakes about two inches apart, and cover the bottom of the frying pan with them. Flatten them very slightly with a spatula so the potatoes spread out and don’t hump up in the middle. Fry the pancakes until they’re lightly browned on the bottom. That should take 2 to 3 minutes. You can tell by lifting one up with a spatula and peeking, but if it’s not brown and you have to do it again, choose another pancake to lift. Once the bottoms of the pancakes are brown, flip them over with your spatula and fry them another 2 to 3 minutes, or until the other side is brown. Lift out the pancakes and drain them on paper towels. Serve hot off the stove if you can, or keep the pancakes warm by placing them in a pan in a warm oven (the lowest temperature that your oven will go) in single layers between sheets of aluminum foil. Serve with your choice of sour cream, applesauce, cherry sauce, blueberry sauce, or apricot sauce. Yield: Approximately 24 small pancakes, depending on pancake size.

Gia turned on the burner and reached for a saucepan. She lightly crushed two cloves of garlic with the side of a knife, then minced and sautéed them in olive oil and a knob of butter. She whisked in a little flour, toasting it in the oil, added a pinch of salt, then raised the heat and whisked it in a cup of homemade chicken broth from the fridge until the soup began to thicken. She beat two eggs together in a bowl with some grated Parmesan and added them gently to the soup, where they poached into gold and white strands of savory-soft egg and cheese. Gia selected a big earthenware bowl, ladled in her soup, ground in some fresh black pepper, and placed it in front of Angelina with a napkin and a spoon. "Stracciatella. For you." Angelina leaned over the bowl with her eyes closed and let the delicious wisps of steam rise up to her face. She picked up the spoon and sulkily nicked off a piece of egg. Gia returned to her cup of coffee, with an experienced parent's complete indifference as to whether the meal she'd prepared was eaten or not. Angelina stole a glance from her and dipped into the bowl, seduced by the aroma of toast laced with sweet and savory garlic, mingled with the soothing sustenance of good chicken broth. She sipped and felt warm comfort spread into her belly, across the bridge of her nose and the back of her neck.

Not only was the ship large, the Fitzgerald was also safe; she featured a well-equipped pilot house with the best equipment available, and her three holds were divided by 21 steel watertight hatches.  In 1969, the company installed a bow thruster that improved the ship’s safety and maneuverability, and over the winter of 1971-72, she was modernized with oil burners to replace her coal-fired engines.

There was a gusty wind blowing in at the windows and the soot from the oil burners of the hotel next door was down-drafted into the room and rolling across the top of the desk like tumbleweed drifting across a vacant lot.

of the Deep Southern oligarchy has been consistent for over four centuries: to control and maintain a one-party state with a colonial-style economy based on large-scale agriculture and the extraction of primary resources by a compliant, poorly educated, low-wage workforce with as few labor, workplace safety, health care, and environmental regulations as possible. On being compelled by force of arms to give up their slave workforce, Deep Southerners developed caste and sharecropper systems to meet their labor needs, as well as a system of poll taxes and literacy tests to keep former slaves and white rabble out of the political process. When these systems were challenged by African Americans and the federal government, they rallied poor whites in their nation, in Tidewater, and in Appalachia to their cause through fearmongering: The races would mix. Daughters would be defiled. Yankees would take away their guns and Bibles and convert their children to secular humanism, environmentalism, communism, and homosexuality. Their political hirelings discussed criminalizing abortion, protecting the flag from flag burners, stopping illegal immigration, and scaling back government spending when on the campaign trail; once in office, they focused on cutting taxes for the wealthy, funneling massive subsidies to the oligarchs’ agribusinesses and oil companies, eliminating labor and environmental regulations, creating “guest worker” programs to secure cheap farm labor from the developing world, and poaching manufacturing jobs from higher-wage unionized industries in Yankeedom, New Netherland, or the Midlands. It’s a strategy financial analyst Stephen Cummings has likened to “a high-technology version of the plantation economy of the Old South,” with the working and middle classes playing the role of sharecroppers.[1] For the oligarchs the greatest challenge has been getting Greater Appalachia into their coalition and keeping it there. Appalachia has relatively few African

Scallop Spinach Salad with Bacon FOR THE SALAD: 1 onion 1 teaspoon extra virgin olive oil 6 tablespoons grated Parmesan cheese 6 sea scallops Salt and pepper to taste 3 slices bacon 1 bunch of spinach FOR THE DRESSING: 3 tablespoons good-quality balsamic vinegar 1 teaspoon maple syrup 2 garlic cloves, minced 2 tablespoons extra virgin olive oil Mix the dressing ingredients in a small bowl, adding the oil last, and set aside. Begin by caramelizing the onion, since this will take a while. Slice the onion to the desired thickness (making ⅛-inch slices will prevent them from drying out) and toss with the olive oil in a small bowl. Place in a frying pan over low heat and allow the onion to caramelize for approximately 40 minutes, stirring occasionally. Preheat the oven to 350 ° F. Put a piece of parchment paper on a cookie sheet, top with 6 mounds of grated Parmesan cheese (1 tablespoon for each scallop) and bake until golden brown. Watch closely because it only takes about 5 minutes for these to crisp up! Take the Parmesan crisps out of the oven and set aside. Note: You can caramelize the onions and make the Parmesan crisps the day before—just store in airtight containers overnight. You can use these for other salads as well. Reduce the oven to 250 ° F. Lay the scallops on paper towels, add salt and pepper to taste, and allow to dry thoroughly. While the scallops are drying, cut the bacon into small pieces and crisp them in a frying pan over medium heat. When the bacon is crisp, set it on paper towels to drain. Drain all but 1 teaspoon of the bacon grease from the frying pan and return to the burner over medium heat. When the pan is screaming hot, place the scallops in the pan and sear on both sides until golden brown. Place the scallops in an ovenproof pan (or keep them in an ovenproof frying pan) and place them in the oven for about 6 minutes while you assemble the remainder of the salad. Place the dressing in the bottom of a large salad bowl and top with the spinach, Parmesan crisps, crumbled bacon, and caramelized onions. Toss the salad with the dressing and top with the cooked scallops.

mention that many people wanted Claire dead. The only name they got was that of the “best friend” Darcy Simms. Terry wiped the inside of the pan with oil and turned the burner on. “Annabelle’s