Onions Layers Quotes

Life is like an onion; you peel it off one layer at a time, and sometimes you weep.

It was what we Japanese called the onion life, peeling away a layer at a time and crying all the while.

Opinions are like onions. They spell similarly, usually have many layers, and tend to make people cry.

People are mostly layers of violence and tenderness wrapped like bulbs, and it is difficult to say what makes them onions or hyacinths.

I find myself fascinated by a man who admits to enjoying fairy tales and uses the word "impinge"- barely misses a beat while indulging in a brief girl-on-girl fantasy. You're a man of layers, Ford." Me and Shrek, we're onions.

Like the layers of an onion, under the first lie is another, and under that another, and they all make you cry.

Self-awareness is like an onion. There are multiple layers to it, and the more you peel them back, the more likely you're going to start crying at an inappropriate time.

The difference between me and other people is that they all walk around with onion skins wrapped around them. Pre-meditations, pretentions, the faces that they present to the world, the faces that they present to themselves.. onion skins that come in layer after layer. They're on the inside of all that. And I... I am the inside of the onion skin walking around. I am only me.

He says I'm a regular onion! I keep him busy peeling away the layers.

This case is complex. It's got layers to it, Davey. It's a fucking onion... You're a natural-born onion peeler -- the best that ever was.

The whole world is one giant onion. Big and round, with one false layer after another. And if you cut through those layers of lies... there are gonna be tears.

Red onions are especially divine. I hold a slice up to the sunlight pouring in through the kitchen window, and it glows like a fine piece of antique glass. Cool watery-white with layers delicately edged with imperial purple...strong, humble, peaceful...with that fiery nub of spring green in the center...

Healing is like an onion. As you process through one layer of trauma to release the pain and heal, a new layer will surface. One layer after another layer will bring up new issues to focus on. Pace yourself. Only focus on one layer at a time.

If you have ever peeled an onion, then you know that the first thin, papery layer reveals another thin, papery layer, and that layer reveals another, and another, and before you know it you have hundreds of layers all over the kitchen table and thousands of tears in your eyes, sorry that you ever started peeling in the first place and wishing that you had left the onion alone to wither away on the shelf of the pantry while you went on with your life, even if that meant never again enjoying the complicated and overwhelming taste of this strange and bitter vegetable. In this way, the story of the Baudelaire orphans is like an onion, and if you insist on reading each and every thin, papery layer in A Series of Unfortunate Events, your only reward will be 170 chapters of misery in your library and countless tears in your eyes. Even if you have read the first twelve volumes of the Baudelaires' story, it is not too late to stop peeling away the layers, and to put this book back on the shelf to wither away while you read something less complicated and overwhelming. The end of this unhappy chronicle is like its bad beginning, as each misfortune only reveals another, and another, and another, and only those with the stomach for this strange and bitter tale should venture any farther into the Baudelaire onion. I'm sorry to tell you this, but that is how the story goes.

I see truth and knowledge and understanding like layers of an onion, peeling away assumptions, leading to recognizing even more assumptions, leading to research to discover more knowledge, leading to deeper truths and greater understanding.

The supernatural world was like an onion. You peel back the layers, only to find more layers, on and on, hopelessly trying to reach the mysterious core. Then you start crying.

You really care for them, don't you? I wouldn't have expected it." "Well, to paraphrase a famous fictional ogre, dragons are like onions - we have layers.

The outsiders—people that think they’re normal—they don’t understand people like us. We see the world for what it is. This Earth is layered, just like an onion, and we’re only living in one of those layers.

Self-awareness is like an onion. There are multiple layers to it, and the more you peel them back, the more likely you’re going to start crying at inappropriate times. Let’s

im like a onion. peel back the layers and u'll see that deep down inside im just a smaller, mor afraid onion.

When you first start off trying to solve a problem, the first solutions you come up with are very complex, and most people stop there. But if you keep going, and live with the problem and peel more layers of the onion off, you can oftentimes arrive at some very elegant and simple solutions. Most people just don't put in the time or energy to get there.

I believe the truth of how we become who we are is layered. Not like onions, but like earth. Traceable at the surface, but tumultuous beneath. Tectonic plates of our pasts shifting violently, or more often subtly, causing great rumbling disruptions in the identities we think we’ve mapped so well.

Sometimes life has its way with you. It peels back the layers of your existence like the skin of an onion until the real you glows underneath, raw and painful to the touch.

Our identity is like that of an onion; with each experience we endure, a layer is peeled away, finally revealing who we really are at the core.

This was what we Japanese called the “onion life”—peeling away a layer at a time and crying all the while.

He was no longer strictly a man, if he had ever been one. He was like an onion, slowly peeling away one layer at a time, only it was the trappings of humanity that seemed to be peeling away: organized reflection, memory, possibly even free will … if there ever had been such a thing.

Yes, world history is indeed such an onion! But that peeling back of the onion’s layers is fascinating, challenging—and of overwhelming importance to us today, as we seek to grasp our past’s lessons for our future.

Then she compared the work we did to the peeling of an onion: "It takes a long time, and we peel the layers slowly, incrementally, transparent layers, around and around, peeling until we get to the core," then she smiled, "and there are always tears." (141)

When you are ready, guidance will come. Rely on the people who are in your life now; face your dark energies as honestly as you can; respect your boundaries and those of everyone around you. As you peel back each layer of the onion, the teacher who can lead you on will show up, almost miraculously matching the very moment when guidance is needed.

Onions have layers, Ogres have layers. You get it? We both have layers!

Life peels us like an onion and every layer is softer and sweeter.

Love is like an onion, with a lot of layers and a lot of tears before you get to the good part.

Are you looking for the ultimate laws of physics?" No, I'm not. I'm just looking to find out more about the world and if it turns out there is a simple ultimate law which explains everything, so be it; that would be very nice to discover. If it turns out it's like an onion with millions of layers and we're just sick and tired of looking at the layers, then that's the way it is. ... My interest in science is to simply find out more about the world.

Bit by bit, Dr. Driscoll helped me to peel away the layers of protection I had built up over the years. The process was not that unlike the peeling of an onion, which also makes us cry. It has been a painful journey, and I don't now when it will end, when I can say, “OK, it's over.” Maybe never. Maybe sooner than I know. I recently told Dr. Driscoll that I feel the beginnings of feeling OK, that this is the right path.

People say to me, “Are you looking for the ultimate laws of physics?” No, I’m not. I’m just looking to find out more about the world, and if it turns out there is a simple ultimate law that explains everything, so be it. That would be very nice to discover. If it turns out it’s like an onion with millions of layers, and we’re sick and tired of looking at layers, then that’s the way it is . . . My interest in science is to simply find out more about the world, and the more I find out, the better it is. I like to find out.

George Bernard Shaw, in a toast at a dinner feting Albert Einstein, proclaimed, “Science is always wrong. It never solves a problem without creating 10 more.” Isn’t that glorious? Science (and I think this applies to all kinds of research and scholarship) produces ignorance, possibly at a faster rate than it produces knowledge. Science, then, is not like the onion in the often used analogy of stripping away layer after layer to get at some core, central, fundamental truth. Rather it’s like the magic well: no matter how

I'm like an onion. You can peel away my layers, but the further you go, the more it'll make you cry.

Writers are like onions, layers upon layers upon layers.

Indeed, you become what you eat. In which case I am an onion. Layered, slightly sour and guaranteed to bring tears to the eyes.

A few layers of what was once a stinky onion reveal themselves. Charles respects and protects the women in his life. My heart rate picks up a beat or two.

Self-awareness is like an onion. There are multiple layers to it, and the more you peel them back, the more likely you’re going to start crying at inappropriate times.

Breanne is a sweet girl but she is simple. She would find the layers of an onion confusing.

Sex makes people dumb.” Joss laughed. Never had truer words been spoken. “That’s deep there, cowboy.” “Hey.” He grinned. “I have layers, you know.” Oh yeah, he was a regular onion.

People were like onions, made of lots of layers. The deeper you went, the rawer the layer.

My soup arrived. Crusted with cheese, golden at the edges. The waiter placed it carefully in front of me, and I broke through the top layer with my spoon and filled it with warm oniony broth, catching bits of soaking bread. The smell took over the table, a warmingness. And because circumstances rarely match, and one afternoon can be a patchwork of both joy and horror, the taste of the soup washed through me. Warm, kind, focused, whole. It was easily, without question, the best soup I had ever had, made by a chef who found true refuge in cooking.

Papa had once told me that as every man grows the layers of mysticism and wonder peel away like an onion until all that's left is the hardened center on which you must swallow or choke.

Love is an onion, my boy. Leave it too long and the heart of it will rot. So you’ve got to carefully peel back the layers until you find beneath something so beautiful it brings you to tears.

It's my personal onion theory. See, it's like we've all got layers on layers, going deep inside, to layer ten, that place where we're spiritual and private. But we don't show those deep layers.

I make 'Buela's recipe for sofrito that I'll use to season the ground beef. Softening the garlic and onions, adding tomato paste. This is the first step for most traditional dishes, the flavoring that gives a rich taste for everything from beans to stew. Then I brown meat and make a homemade sauce from fresh tomatoes. I grate fine shreds of mozzarella cheese and boil sheets of pasta. While the oven is preheating, I slowly layer my guilt, my hope, and a hundred dreams. I don't know if it means anything at all, but 'Buela has always said my hands are magical, and I use them now to put all my feelings into the pan.

Olivia had always believed in a compassionate society. But was compassion only the first layer of the onion skin? Peel it away, and what do you see? How do you become compassionate when you have nothing to give?

Could it be, God forbid, that nationality is only a superficial, insignificant layer of the onion that is your being? What would you think of the man who would say of himself 'I am an overcoat' just because he happened to be wearing one?

Think of body shame like the layers of an onion. For decades in our own lives and for centuries in civilization, we have been taught to judge and shame our bodies and to consequently judge and shame others. Getting to our inherent state of radical self-love means peeling away those ancient, toxic messages about bodies. It is like returning the world’s ugliest shame sweater back to the store where it was purchased and coming out wearing nothing but a birthday suit of radical self-love.

In this way, the story of the Baudelaire orphans is like an onion, and if you insist on reading each and every thin, papery layer in A Series of Unfortunate Events, your only reward will be 170 chapters of misery in your library and countless tears in your eyes.

People’s problems are like onions—they come in layers. Only after the outside layers are peeled off do they get down to the core problem. Sometimes people know what the real problem is but are afraid to start there; more often they are not even aware of what is underneath. When a person starts out talking to you about some bothersome problem, you generally hear only the ‘presenting problem.’ Active Listening effectively facilitates the helpee to move through the presenting problem and finally get down to the core problem.

God is not going to remove all your problems at once. It is kind of like peeling an onion; He takes it off one layer at a time. But here is the hope, God is with you and He is for you. Trust Him to provide, and you will experience the peace of His wisdom and blessing.

Onion You had many layers like an onion. Wait, no, like an artichoke—with your layers arranged like snake scales, not stacked like coats of paint. Be sure to call in a year or so and tell me whether I was lifting heavy stones off your bunker door or plucking petals off your face.

One of my favorite unlearning techniques is to look at any stereotype, assumption, or injustice, and simply ask: Why? If, like an incredulous three-year-old, we keep repeating that one-word question, each answer will bring us closer to our world’s deepest truths. It’s like peeling an onion- the more layers we remove, the more we’ll confront ideas that are so entrenched within our realities that we wouldn’t have dared to question them outright. Sometimes it’s hard to see that there was an onion in the first place. And, to fully round out this metaphor, sometimes peeling that onion can make us cry.

According to the artichoke theory, man had some inner essence, or “heart”; according to the onion theory, once you had unwrapped all the layers of society off of man, there was nothing there. Seen from this perspective, the idea of an onion masquerading as an artichoke seemed sinister, even sociopathic.

She is stirring a pot of leben yogurt, which is heated slowly, carefully, tenderly, and hopefully, layered with butter and onions and heady and rich as a high summer night. She cannot stop stirring because it is a fragile, temperamental sauce, given to breaking and curdling if given its way. So she must wait and stand and stir and stir and stir and look and look.

When it comes to identity we are all constructs. Who we think we are is the result of our upbringing, memories, skill set, knowledge, experiences and personal belief system. Of all the onion layers that make us who we are, our belief system is what powers our core. It’s what creates the essence of a human being and makes it possible for each of us to exceed our limits, confound expectations and do the impossible.

The Islamic world can be viewed as an onion-layered multiple dictatorship: the dictatorship of political dynasties like the Mubarak, Gaddafi, Hussein, Ben Ali, and Assad families forms its first layer; the dictatorship of the military, the next; after that, that the dictatorship of religion, which determines how children are raised and educated; and finally, the dictatorship of society, which impacts life within families through archaic gender roles.

Based on Tor, which is what they all use. Which was written by the United States Naval Research Laboratory, ironically. To provide a safe haven for political dissidents and whistleblowers, all around the world. Which is the law of unintended consequences, right there, biting the world in the ass. Tor stands for The Onion Router. Because that’s what we’re dealing with here. Layers upon layers upon layers, like the layers of an onion, in the Deep Web itself, and inside all of its separate sites.

Au Gratin Potatoes About 5 lbs thinly sliced potatoes 2 large thinly sliced onions 1½-2 cups grated sharp cheddar or imported Swiss 1 cup chicken stock Salt and pepper A 9- by 13-inch baking dish Preheat oven to 350 degrees. Butter baking dish. Put in layer of thinly sliced potatoes, then the thinly sliced onions. Sprinkle with salt and pepper, then sprinkle on cheese. Continue this way until you have three more layers ending with cheese. Pour in one cup of chicken stock. Cover pan with foil, bake one hour. Uncover pan bake another ½ hour.

Identity is an embodiment of theories from various discourses. Identity is a composite of different sets of information, an embodiment of theories, markers, and bars on our human flesh. The personality is a composite of different systems of information, at times a layering one upon the other like an onion, at times converging like spokes in a wheel. Identity is a shifting, changing chameleon. You would think that so many frames and seismic shiftings would result in a fragmented, dislocated being, but this is not so. Such shiftings and fragmentations impel us to use our imaginations to figure out who we are and who and what we can become.

The single most dangerous (to the controllers) Human Soul alive in our time is the person who listens to their heart and is withdrawing all their agreements to the various fictions in play right now. If you cannot be conned by fictions presented to you, than the only thing remaining, is reality. Like layers of an onion, we strip away the illusions of reality to reveal spirit. That's one of the aspects of orgone work, to strip away the layers of lies blanketing all the kingdoms, mineral, animal, plant, human, angelic, and other. As you gift, freeing others, you free yourself. And further down/up the rabbit hole of wisdom and knowledge we fall.

Tender poached egg. Creamy mashed potatoes. And the thick layer of hot, melted cheese! Those are all incredibly delicious, but what takes the cake is the roux! It's been made in a VICHYSSOISE style!" VICHYSSOISE Boiled potatoes, onions, leeks and other ingredients are pureed with cream and soup stock to make this potage. It's often served chilled. Its creation is generally credited to Louis Diat, a French chef at the Ritz Carlton in New York, who first put it on the hotel's menu in 1917. "Amazing! It looks like a thick, heavy dish that would sit in the stomach like lead, but it's so easy to eat!" "The noodles! It's the udon noodles, along with the coriander powder, that makes it feel so much lighter! Coriander is known for its fresh, almost citrusy scent and its mildly spicy bite. It goes exceptionally well with the cumin kneaded into the noodles, each spice working to heighten the other's fragrance. AAAH! It's immensely satisfying!" "I have also included dill, vichyssoise's traditional topping. Dry roasting the dill seeds together with the cumin seeds made a spice mix that gave a strong aroma to the roux." "Hm! Fat noodles in a thick, creamy roux. Eating them is much the same experience as having dipping noodles. What an amazing concept to arrive at from a century-old French soup recipe!

Thank you to Steve Iwanski and Turnrow Books for this fantastic review of THE RESURRECTION OF JOAN ASHBY!! Cherise Wolas' debut novel is a narrative tour-de-force. Never mind the admirable boldness of kicking it off with excerpts from (fictional) Joan Ashby's Pulitzer and National Book Award-winning story collections -- Wolas proceeds to delicately peel back the onion layers on Ashby's decades of retreat from the public eye. Like Lauren Groff in FATES AND FURIES, Wolas triumphs in depicting the mounting humiliations of domestic life like a psychological thriller. You know we're headed for the inevitable rug pull - and yet when it comes it still leaves you reeling. Forget about Joan Ashby; it's Cherise Wolas who will leave us waiting breathlessly for the next masterpiece. —Steve Iwanski from Turnrow Books, Greenwood, MS

Decorated in exotic tones of saffron, gold, ruby, and cinnamon with accent walls representing the natural movement of wind and fire, and a cascading waterfall layered with beautiful landscaped artificial rocks and tiny plastic animals, the restaurant was the embodiment of her late brother's dream to re-create "India" in the heart of San Francisco. The familiar scents- cinnamon, pungent turmeric, and smoky cumin- brought back memories of evenings spent stirring dal, chopping onions, and rolling roti in the bustling kitchen of her parents' first restaurant in Sunnyvale under the watchful army of chefs who followed the recipes developed by her parents. What had seemed fun as a child, and an imposition as a teenager, now filled her with a warm sense of nostalgia, although she would have liked just one moment of her mother's time.

ASPARAGUS WITH ROASTED GARLIC AND OLIVE OIL Asparagus packs a lot of health benefits into a little package. The little bit of extra effort required to roast the garlic will be more than worth it to liven up a batch. Makes 2 servings 1 head garlic Extra-virgin olive oil ½ pound asparagus, trimmed and cut into 2-inch pieces 1 tablespoon ground pecans or almonds ½ teaspoon onion powder Preheat the oven to 400°F. Peel off the papery layers from the garlic head, then slice off the top ¼ inch to expose the garlic cloves. Place in the center of a square of foil and drizzle with olive oil. Seal the garlic in the foil and place in a shallow pan. Bake for 30 minutes. Remove from the foil and let cool. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the asparagus and cook, stirring, until bright green, 3 to 4 minutes. Sprinkle with the ground pecans or almonds and then the onion powder. Squeeze the roasted garlic out of the skins into the pan. Continue to cook the asparagus, stirring, until the asparagus is crisp-tender, 1 to 2

PARTY CHOWDER Take a cod of ten pounds, well cleaned, leaving on the skin. Cut into pieces one and a half pounds thick, preserving the head whole. Take one and a half pounds of clear, fat salt pork, cut in thin slices. Do the same with twelve potatoes. Take the largest pot you have. Try out the pork first, then take out the pieces of pork, leaving in the drippings. Add to that three parts of water, a layer of fish, so as to cover the bottom of the pot; next a layer of potatoes, then two tablespoons of salt, I teaspoon of pepper, then the pork, another layer of fish, and the remainder of the potatoes. Fill the pot with water to cover the ingredients. Put over a good fire. Let the chowder boil twenty-five minutes. When this is done have a quart of boiling milk ready, and ten hard crackers split and dipped in cold water. Add milk and crackers. Let the whole boil five minutes. The chowder is then ready to be first-rate if you have followed the directions. An onion may be added if you like the flavor. This chowder is suitable for a large fishing

What do you remember most about what your pai put in his lamb chops?" "I think it was basically salt, pepper, and garlic." He squeezed his eyes shut and focused so hard that not dropping a kiss on his earnestly pursed mouth was the hardest thing. His eyes opened, bright with memory. "Of course. Mint." "That's perfect. Since we're only allowed only five tools, simple is good." "My mãe always made rice and potatoes with it. How about we make lamb chops and a biryani-style pilaf?" Ashna blinked. Since when was Rico such a foodie? He shrugged but his lips tugged to one side in his crooked smile. "What? I live in London. Of course Indian is my favorite cuisine." Tossing an onion at him, she asked him to start chopping, and put the rice to boil. Then she turned to the lamb chops. The automatic reflex to follow Baba's recipe to within an inch of its life rolled through her. But when she ignored it, the need to hyperventilate didn't follow. Next to her Rico was fully tuned in to her body language, dividing his focus between following the instructions she threw out and the job at hand. As he'd talked about his father's chops, she'd imagined exactly how she wanted them to taste. An overtone of garlic and lemon and an undertone of mint. The rice would be simple, in keeping with the Brazilian tradition, but she'd liven it up with fried onions, cashew nuts, whole black cardamom, cloves, bay leaves, and cinnamon stick. All she wanted was to create something that tasted like Rico's childhood, combined with their future together, and it felt like she was flying. Just like with her teas, she knew exactly what she wanted to taste and she knew exactly how to layer ingredients to coax out those flavors, those feelings. It was her and that alchemy and Rico's hands flying to follow instructions and help her make it happen. "There's another thing we have to make," she said. Rico raised a brow as he stirred rice into the spice-infused butter. "I want to make tea. A festive chai." He smiled at her, heat intensifying his eyes. Really? Talking about tea turned him on? Wasn't the universe just full of good news today.

... If I am correct... ... the secret to this sauce is honey and balsamic vinegar ." "Got it one, sir! Both ingredients have a mild sweetness that adds a layer of richness to the dish. The tartness of the vinegar ties it all together, ensuring the sweetness isn't too cloying and giving the overall dish a clean, pure aftertaste. The guide told me that Hokkaido bears really love their honey... ... so I tried all kinds of methods to add it to my recipe!" "Is that how he gave his sauce a rich, clean flavor powerful enough to cause the Gifting? Unbelievable! That's our Master Yukihira!" Something doesn't add up. A little honey and vinegar can't be enough to create that level of aftertaste. There has to be something else to it. But what? "...?! I got it! I know what you did! You caramelized the honey!" CARAMELIZATION Sugars oxidize when heated, giving them a golden brown color and a nutty flavor. Any food that contains sugar can be caramelized, making caramelization an important technique in everything from French cooking to dessert making. "I started out by heating the honey until it was good and caramelized. Then I added some balsamic vinegar to stretch it and give it a little thickness. Once that was done, I poured it over some diced onions and garlic that I'd sautéed in another pan, added some schisandra berries and then let it simmer. After it had reduced, I poured bear stock over it and seasoned it with a little salt... The result was a deep, rich sauce perfect for emphasizing the natural punch of my Bear-Meat Menchi Katsu!" "Oho! You musta come up with that idea while I was relaxing with my cup o' chai! Not bad, Yukihira-chin! Not bad at all! Don'tcha think?" "Y-yes, sir..." Plus, there is no debating how well honey pairs well with bear meat. The Chinese have long considered bear paws a great delicacy... ... because of the common belief that the mellow sweetness of the honey soaks into a bear's paw as it sticks it into beehives and licks the honey off of it. What a splendid idea pairing honey with bear meat, each accentuating the other... ... then using caramelization and balsamic vinegar to mellow it to just the right level. It's a masterful example of using both flavor subtraction and enhancement in the same dish!

As I let it out, layer by layer, Dr. Driscoll helped with the bumps and valleys. He knew just how much to draw out of me and how much I could handle. He is such an expert in his profession. He told me that the guilt I was feeling was not guilt, but regret. Guilt is a good thing. It is a mechanism by which we shouldn't make the same mistake twice. If you do something questionable, then the next chance you get to do it, guilt should stop you. I had no guilt. I had regrets, many regrets, but no guilt. It took some convincing, but he prevailed. There was always a nagging in my head, that if only I had had the guts to kill Neary myself, it would have stopped him from harming others, but that was not to be as a small boy. It does hurt that, maybe, just maybe, if I had carried out one of my many plans to kill him and myself then I could have saved victims younger than I. As victims come forward from almost all the churches where he served—and some are twenty—five plus years my junior—I feel that they would have been spared, if only I hadn't chickened out as a boy. Therein lies the answer; I was a little boy, a ten—year—old boy. Other victims of Neary were as young as six.

I could cook something for myself. I find it relaxing to labor away for a few hours preparing some delicacy. For example, côtes de veau Foyot: meat at least four centimeters thick—enough for two, of course—two medium-size onions, fifty grams of bread without the crust, seventy-five of grated gruyère, fifty of butter. Grate the bread into breadcrumbs and mix with the gruyère, then peel and chop the onions and melt forty grams of the butter in a small pan. Meanwhile, in another pan, gently sauté the onions in the remaining butter. Cover the bottom of a dish with half the onions, season the meat with salt and pepper, arrange it on the dish and add the rest of the onions. Cover with a first layer of breadcrumbs and cheese, making sure that the meat sits well on the bottom of the dish, allowing the melted butter to drain to the bottom and gently pressing by hand. Add another layer of breadcrumbs to form a sort of dome, and the last of the melted butter. Add enough white wine and stock until the liquid is no more than half the height of the meat. Put the dish in the oven for around half an hour, basting now and then with the wine and stock. Serve with sautéed cauliflower.

what about your new way of looking at things? We seem to have wandered rather a long way from that.’ ‘Well, as a matter of fact,’ said Philip, ‘we haven’t. All these camisoles en flanelle and pickled onions and bishops of cannibal islands are really quite to the point. Because the essence of the new way of looking is multiplicity. Multiplicity of eyes and multiplicity of aspects seen. For instance, one person interprets events in terms of bishops; another in terms of the price of flannel camisoles; another, like that young lady from Gulmerg,’ he nodded after the retreating group, ‘thinks of it in terms of good times. And then there’s the biologist, the chemist, the physicist, the historian. Each sees, professionally, a different aspect of the event, a different layer of reality. What I want to do is to look with all those eyes at once. With religious eyes, scientific eyes, economic eyes, homme moyen sensuel eyes . . .’ ‘Loving eyes too.’ He smiled at her and stroked her hand. ‘The result . . .’ he hesitated. ‘Yes, what would the result be?’ she asked. ‘Queer,’ he answered. ‘A very queer picture indeed.’ ‘Rather too queer, I should have thought.’ ‘But it can’t be too queer,’ said Philip. ‘However queer the picture is, it can never be half so odd as the original reality. We take it all for granted; but the moment you start thinking, it becomes queer. And the more you think, the queerer it grows. That’s what I want to get in this book—the astonishingness of the most obvious things. Really any plot or situation would do. Because everything’s implicit in anything. The whole book could be written about a walk from Piccadilly Circus to Charing Cross. Or you and I sitting here on an enormous ship in the Red Sea. Really, nothing could be queerer than that. When you reflect on the evolutionary processes, the human patience and genius, the social organisation, that have made it possible for us to be here, with stokers having heat apoplexy for our benefit and steam turbines doing five thousand revolutions a minute, and the sea being blue, and the rays of light not flowing round obstacles, so that there’s a shadow, and the sun all the time providing us with energy to live and think—when you think of all this and a million other things, you must see that nothing could well be queerer and that no picture can be queer enough to do justice to the facts.’ ‘All the same,’ said Elinor, after a long silence, ‘I wish one day you’d write a simple straightforward story about a young man and a young woman who fall in love and get married and have difficulties, but get over them, and finally settle down.’ ‘Or

Eastern Shore Breakfast Pudding Eggs, cheddar, ham or sausage, and bread baked together in the rich tradition of English savory puddings. This rib-sticking main course is equally delicious in a vegetarian rendition. 4 thick slices white bread, torn into quarters ¾ pound cooked ham, thinly sliced and chopped (or 1 pound sausage meat, cooked and drained) 1 cup sharp cheddar cheese, grated ½ medium onion, minced 1 sweet red pepper, diced 1 tablespoon olive oil 6 eggs 2 cups milk ¼ teaspoon salt Black and red pepper to taste Pinch of nutmeg Parsley to garnish Heat the oven to 350 degrees. Butter a deep 8 x 8 inch baking dish. Lay bread in the dish, covering the bottom, and top with the ham or sausage and cheese. In a small pan, sauté the onion and red pepper in oil until fragrant and softened, about 5 minutes, and layer on top of the cheese. Whisk together the eggs and milk, salt, peppers, and nutmeg. Pour the mixture over the bread, meat, vegetables, and cheese. Bake for about one hour, until the pudding is puffed, firm, and golden brown. Tent with foil if necessary to prevent too much browning. Cut into four squares, garnish with parsley, and serve along with Old Bay potatoes (below), steamed asparagus, and broiled tomatoes. You shouldn’t see a hungry guest again until dinnertime. Note: For vegetarians, substitute for the meat a cup each of lightly steamed broccoli cut into small florets and thinly sliced, sautéed zucchini—both well drained. Serves 4.

Often interfaces are assumed to be synonymous with media itself. But what would it mean to say that “interface” and “media” are two names for the same thing? The answer is found in the remediation or layer model of media, broached already in the introduction, wherein media are essentially nothing but formal containers housing other pieces of media. This is a claim most clearly elaborated on the opening pages of Marshall McLuhan’s Understanding Media. McLuhan liked to articulate this claim in terms of media history: a new medium is invented, and as such its role is as a container for a previous media format. So, film is invented at the tail end of the nineteenth century as a container for photography, music, and various theatrical formats like vaudeville. What is video but a container for film. What is the Web but a container for text, image, video clips, and so on. Like the layers of an onion, one format encircles another, and it is media all the way down. This definition is well-established today, and it is a very short leap from there to the idea of interface, for the interface becomes the point of transition between different mediatic layers within any nested system. The interface is an “agitation” or generative friction between different formats. In computer science, this happens very literally; an “interface” is the name given to the way in which one glob of code can interact with another. Since any given format finds its identity merely in the fact that it is a container for another format, the concept of interface and medium quickly collapse into one and the same thing.

Fukuoka, more than any other city in Japan, is responsible for ramen's rocket-ship trajectory, and the ensuing shift in Japan's cultural identity abroad. Between Hide-Chan, Ichiran, and Ippudo- three of the biggest ramen chains in the world- they've brought the soup to corners of the globe that still thought ramen meant a bag of dried noodles and a dehydrated spice packet. But while Ichiran and Ippudo are purveyors of classic tonkotsu, undoubtedly the defining ramen of the modern era, Hideto has a decidedly different belief about ramen and its mutability. "There are no boundaries for ramen, no rules," he says. "It's all freestyle." As we talk at his original Hide-Chan location in the Kego area of Fukuoka, a new bowl arrives on the table, a prototype for his borderless ramen philosophy. A coffee filter is filled with katsuobushi, smoked skipjack tuna flakes, and balanced over a bowl with a pair of chopsticks. Hideto pours chicken stock through the filter, which soaks up the katsuobushi and emerges into the bowl as clear as a consommé. He adds rice noodles and sawtooth coriander then slides it over to me. Compared with other Hide-Chan creations, though, this one shows remarkable restraint. While I sip the soup, Hideto pulls out his cell phone and plays a video of him layering hot pork cheeks and cold noodles into a hollowed-out porcelain skull, then dumping a cocktail shaker filled with chili oil, shrimp oil, truffle oil, and dashi over the top. Other creations include spicy arrabbiata ramen with pancetta and roasted tomatoes, foie gras ramen with orange jam and blueberry miso, and black ramen made with bamboo ash dipped into a mix of miso and onions caramelized for forty-five days.

Don’t jump to conclusions over first impressions. They’re often dead wrong. When I first met Mark, I thought he was spoiled. When I met Shirley, I assumed she was tough as nails. But getting to know them both as a member of their family, I saw how wrong I was. Shirley is a teddy bear, a caring, loving person who would do anything for me. And Mark? I think of him as a brother, in every sense of the word. I’ve learned to make a special effort to get to know the people who put up walls and seem cold or tough. It’s like an onion; you have to peel back the layers. I’m sure some of my DWTS partners made an assumption about who I was the first time they worked with me. They probably thought I was a tough taskmaster and cursed me out for putting them through this! But anyone who truly knows me will tell you, I’m harder on myself than I am on anyone else. And I’m a softie who loves to goof around. But to see that side of me, you need to move past the first impression. What’s the lesson here? Dig a little deeper. Get to know people and what makes them tick. Don’t make an assumption till you know someone a lot better. Think of all the people you might have dismissed who could have been great friends, mentors, or allies, if you’d only given them the chance. Perfect example: dancing with Lil’ Kim on DWTS. She had recently spent time in jail and I remember thinking, Oh my gosh, I’m afraid I’m going to get shanked in the middle of the dance! Then I realized I was judging her without knowing her, something that I have hated people doing to me in the past. It took only a few minutes to see the sweet, loving person she truly was. Had I not given us the chance to get to know each other better, I never would have learned that.

Pasta with Garlic Scapes and Fresh Tomatoes In Italy, you can find a garden anywhere there is a patch of soil, and in many areas, the growing season is nearly year round. It’s common to find an abundant tomato vine twining up the wall near someone’s front stoop, or a collection of herbs and greens adorning a window box. Other staples of an Italian kitchen garden include aubergine, summer squash varieties and peppers of all sorts. Perhaps that’s why the best dishes are so very simple. Gather the fresh ingredients from your garden or local farmers’ market, toss everything together with some hot pasta and serve. In the early summer and mid-autumn, look for garlic scapes, prized for their mild flavor and slight sweetness. Scapes are the willowy green stems and unopened flower buds of hardneck garlic varieties. Roasting garlic scapes with tomatoes and red onion brings out their sweet, rich flavor for a delightful summer meal. 2 swirls of olive oil 10 garlic scapes 1 pint multicolored cherry tomatoes 1 red onion, thinly sliced Sea salt and red pepper flakes, to taste ½ lb. pasta—fettuccine, tubini or spaghetti are good choices 1 cup baby spinach, arugula or fresh basil leaves, or a combination 1 lemon, zested and juiced Toasted pine nuts for garnish Heat oven to 400 ° F. Toss together olive oil, garlic scapes, tomatoes, onion, salt and pepper flakes and spread in an even layer on a parchment-lined baking sheet. Roast for 12–15 minutes, until tomatoes are just beginning to burst. If you have other garden vegetables, such as peppers, zucchini or aubergine, feel free to add that. Meanwhile, cook pasta according to package directions. Toss everything together with the greens, lemon zest and juice. Garnish with pine nuts. Serve immediately with a nice Barolo wine.

A rich, thick mix of chicken and beef bouillon! Ground beef and onions sautéed in butter until savory and tender, their umami-filled juices soaking into the rice! The creamy risotto melding into one with the soft, mildly sweet egg! "Mmm! It's practically a knockout punch!" "The clincher appears to be this sauce. Oyster sauce accented with a touch of honey, its mildly tart flavor is thick and heavy. Together with the curry risotto, it creates two different layers of flavor!" "I see! While Hayama's dish was a bomb going from no aroma to powerful aroma... ... this dish is instead an induced explosion! The differing fragrances from the inner risotto and the outer sauce come at you in waves, tempting you into that next bite!" But that's not all. How did he make the flavor this deep? The strong aroma and hint of bitterness means he used cumin and cardamom. The sting on the tongue comes from cloves. I can smell fragments of several spices, but those are all just surface things. Where is this full-bodied depth that ties it all together coming from?! Wait, it's... ... mango. "Mango chutney." "Chutney?! Is that all it took to give this dish such a deep flavor?!" CHUTNEY Also spelled "Chatney" or "Chatni," chutney is a South Asian condiment. Spices and herbs are mixed with mashed fruit or vegetables and then simmered into a paste. A wide variety of combinations are possible, resulting in chutneys that can be sweet, spicy or even minty. "I used my family's homemade mango chutney recipe! I mixed a dollop of this in with the rice when I steamed it. The mango acts as an axle, running through and connecting the disparate flavors of all the spices and giving a deeper, full-bodied flavor to the overall dish. In a way, it's practical, applied spice tech!"In India where it originated, chutneys are always served on the side as condiments. It's only in Japan that chutney is added directly into a curry." "Huh!" "Oh, wow." "It's unconventional to say the least, from the standpoint of original Indian curry. However, by using the chutney..." "... he massively improved the flavor and richness of the overall dish... ... without resorting to using an excess of oils or animal products!

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.

Sometimes life has its way with you. It peels back the layers of your existence like the skin of an onion until the real you glows underneath, raw and painful to the touch. It’s in those moments, in that hour, you look to those that give you strength—for me,

Every person has a different battle they must fight. One person may have to break covenants with the spirit husband/wife, another must break evil covenants with Masonic groups; but first you have to go before God for direction in the route YOU must take. Do not be short changed by only praying what has been written in this book. You should now have better understanding to the battles you must make preparation for. Deliverance is an ongoing process; it is like peeling an onion one layer at a time.

In twelve-step programs there is the idea that peeling the layers of the onion to free oneself from the “bondage of self ” takes an indefinite amount of time. People sometimes experience a significant difference between what they think they desire in life and what life actually unfolds to them. A big chunk of the onion was peeled away during those key turning points for me in the past three decades. I am now reminded of the three key things I need in life—peace, love, and purpose— and how I continually need to bring myself back to those things and make sure they are in harmony. The twelve steps and the Ignatian Spiritual Exercises have helped in that regard, and prayer, meditation, and supportive guidance are what ground me.

To understand a woman, a man had to peel away layer after layer of words, much as one must peel away an onion to get at the desired part.

The googol-Google puzzle has layers like an onion. First you have to realize that the spelling of the numbers, rather than their mathematical properties, is relevant. That’s hard enough. Then you have to know about, and remember, Kasner’s number. An average mortal would think himself clever to come up with “one googol” and be ready to call it a day. But there’s still the final layer. “Ten googol” is bigger than “one googol” and ought to be the answer.

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.

French Onion Soup Ingredients: 3 lbs onions, sliced into thin rings 2 bay leaves 1 tsp dried thyme 1/4 tsp salt 1/2 stick (1/4 cup) unsalted butter, cut in half 1/4 cup all purpose flour 1/4 cup dry white wine 6 cups beef stock 1/2 day-old baguette 3 tsp butter Onion salt or powder 1 cup grated Gruyere cheese Directions: Cook onions, bay leaves, thyme, salt, and half the butter in a large, heavy pot over moderate heat, uncovered, stirring frequently until onions are very soft and deep golden brown, about 45 minutes. It’s okay if the bottom of the pan browns, as long as it doesn’t burn. The brown “stuff” on the bottom of the pan is the fond, and having lots of it will make your soup taste richer. If it seems as though it may start to brown, turn down the heat. Once the onions are browned and you have lots of fond, add flour and cook for 1 minute, stirring constantly. Add wine and cook 2 minutes, stirring constantly. Add stock and simmer, uncovered and stirring occasionally, for 30 minutes. While soup simmers, put oven rack in middle position and preheat oven to 350º F. Cut the baguette into large cubes and toss with the remaining butter and onion salt to taste. Arrange bread in a single layer on a large baking sheet and toast, turning once, until golden brown, about 15 minutes. They’ll be like large, slightly soft croutons. Remove from oven. Preheat broiler. Put 4 ovenproof soup crocks on a cookie sheet. Discard bay leaves from soup and divide soup among crocks, then top each crock with croutons. Sprinkle Gruyere to cover tops of crocks. Broil 4-5 inches from heat until cheese is melted and bubbly, 1-2 minutes.

Because that’s what we’re dealing with here. Layers upon layers upon layers, like the layers of an onion, in the Deep Web itself, and inside all of its separate sites.

Some days the Arashinos’ little grandson, Juntaro, cried from hunger—which is when Mr. Arashino usually decided to sell a kimono from his collection. This was what we Japanese called the “onion life”—peeling away a layer at a time and crying all the while.

It’s a peeling back the layers of the onion one at a time, stage by stage, examining the thinking, feeling, and behavior that were learned and became engrained at each stage of development. Physical sobriety is fairly straightforward, and abstention or regulation are its mainstays, but emotional sobriety can be more elusive.

Let’s say the first layer of the self-awareness onion is a simple understanding of one’s emotions.

Life appeared no more than a long, bleak unraveling, a stripping away of layers, like the skins of an onion, one by one, peeled back to expose what? The truth? Did it always end in nothing? Was there only a space the layers folded around that held no meaning beyond the years it took to arrive there?

The Self-Awareness Onion Self-awareness is like an onion. There are multiple layers to it, and the more you peel them back, the more likely you’re going to start crying at inappropriate times.

Think of truth as an onion with infinite layers - each layer is a little less true than the next, yet each layer is equally important to the never-ending and ever-evolving realization of truth.

first layer of the self-awareness onion is a simple understanding of one’s emotions.

second layer of the self-awareness onion is an ability to ask why we feel certain emotions.

I take a bite, and although the sandwich does not replicate the hoagies of my youth with outright precision, it comes pretty damn close. The spicy, garlicky Genoa salami is layered with thin slices of capocollo, prosciutto, and provolone cheese and sprinkled with shredded lettuce, thinly sliced onions, and tomatoes. The whole thing is doused in oil and vinegar and dusted with oregano and transports me to those Friday nights in my youth. I applaud Jeremy's boldness: Between the garlicky meat and the abundance of onions, my breath is guaranteed to smell horrible for the remainder of the evening.

FOOD Adobo (uh-doh-boh)---Considered the Philippines's national dish, it's any food cooked with soy sauce, vinegar, garlic, and black peppercorns (though there are many regional and personal variations) Arroz caldo (ah-rohs cahl-doh)---A soothing rice porridge containing chicken, ginger, and green onions Halo-halo (hah-loh hah-loh)---Probably the Philippines's national dessert, this dish consists of shaved ice layered with sweet beans and preserved fruits, topped with evaporated milk and often a slice of leche flan (crème caramel) and ube halaya or ube ice cream. The name means "mix-mix" because it's a mix of many different things and you usually mix it all together to eat it. Lumpia (loom-pyah)---Filipino spring rolls (many variations) Matamis na bao (mah-tah-mees nah bah-oh)---Coconut jam (also known as "minatamis na bao") Pandesal (pahn deh sahl)---Lightly sweetened Filipino rolls topped with breadcrumbs (also written as "pan de sal") Patis (pah-tees)---Fish sauce Salabat (sah-lah-baht)---Filipino ginger tea Sinigang (sih-ni-gahng)---A light, tangy soup filled with vegetables such as long beans, tomatoes, onions, leafy greens, and taro, plus a protein such as pork or seafood Turon (tuh-rohn)---Sweet banana and jackfruit spring rolls, fried and rolled in caramelized sugar Ube (oo-beh)---Purple yam