Red And Black Combination Quotes

There are not more than five primary colors  (blue, yellow,  red, white, and black), yet in combination they produce more hues than can ever been seen.

I am Harry, son of Malcolm," I shouted back. "I have battled dark sorcerers and black knights! I have fought men and beasts in numbers too great for counting, invaded the heart of Winter, confronted necromancers and the living dead, vampires and ghouls and demons in their hordes endless! I have matched wits with the six Queens of Faerie and prevailed, and thwarted the combined will of the White Council! When they came for my child, I smote the Red Court of Vampires, and laid them in ruin for all the world to see. I am Harry, son of Malcolm, and I have entered the vaults of Tartarus, and stolen its treasures beneath the gaze of Hades himself! And I'm about to add giant slaying to my résumé.

They said downstairs the Parnate made me black out. It did a blood pressure thing. My mother heard noises upstairs and found me she said down on my side chewing the rug in my room. My room’s shag-carpeted. She said I was on the floor flushed red and all wet like when I was a newborn; she said she thought at first she hallucinated me as a newborn again. On my side all red and wet.' 'A hypertensive crisis will do that. It means your blood pressure was high enough to have killed you. Sertraline in combination with an MAOI2828 will kill you, in enough quantities. And with the toxicity of that much lithium besides, I'd say you're pretty lucky to be here right now.’ 'My mother sometimes thinks she's hallucinating.’ 'Sertraline, by the way, is the Zoloft you kept instead of discarding as instructed when changing medications.’ 'She says I chewed a big hole out of the carpet. But who can say.

8. There are not more than five primary colors (blue, yellow, red, white, and black), yet in combination they produce more hues than can ever been seen.

She was wearing a black dress without decoration, thick-soled black boots and vast amounts of silver jewellery on her arms. Her red hair was spiky like some new species of cactus. I have heard the word ‘stunning’ used to describe women, but this was the first time I had actually been stunned by one. It was not just the costume or the jewellery or any individual characteristic of Rosie herself: it was their combined effect. I was not sure if her appearance would be regarded as conventionally beautiful or even acceptable to the restaurant that had rejected my jacket. ‘Stunning’ was the perfect word for it.

She smiled and then walked out of the coffee shop. I stared after her. My baggy sweater, a pair of black leggings, and bright red rain boots. She somehow made the combination look like the sexiest thing in the world.

The Ptolemies were Macedonians, with an admixture of a little Greek and via marriage with the Seleucids a small element of Syrian blood…Cleopatra may have had black, brown, blonde, or even red hair, and her eyes could have been brown, grey, green or blue. Almost any combination of these is possible. Similarly, she may have been very light skinned or had a darker more Mediterranean complexion. Fairer skin is probably marginally more likely given her ancestry.

The whole secret lies in confusing the enemy, so that he cannot fathom our real intent.’” To put it perhaps a little more clearly: any attack or other operation is CHENG, on which the enemy has had his attention fixed; whereas that is CH’I,” which takes him by surprise or comes from an unexpected quarter. If the enemy perceives a movement which is meant to be CH’I,” it immediately becomes CHENG.”] 4.    That the impact of your army may be like a grindstone dashed against an egg— this is effected by the science of weak points and strong. 5.    In all fighting, the direct method may be used for joining battle, but indirect methods will be needed in order to secure victory. [Chang Yu says: “Steadily develop indirect tactics, either by pounding the enemy’s flanks or falling on his rear.” A brilliant example of “indirect tactics” which decided the fortunes of a campaign was Lord Roberts’ night march round the Peiwar Kotal in the second Afghan war.76 6.    Indirect tactics, efficiently applied, are inexhausible as Heaven and Earth, unending as the flow of rivers and streams; like the sun and moon, they end but to begin anew; like the four seasons, they pass away to return once more. [Tu Yu and Chang Yu understand this of the permutations of CH’I and CHENG.” But at present Sun Tzu is not speaking of CHENG at all, unless, indeed, we suppose with Cheng Yu-hsien that a clause relating to it has fallen out of the text. Of course, as has already been pointed out, the two are so inextricably interwoven in all military operations, that they cannot really be considered apart. Here we simply have an expression, in figurative language, of the almost infinite resource of a great leader.] 7.    There are not more than five musical notes, yet the combinations of these five give rise to more melodies than can ever be heard. 8.    There are not more than five primary colors (blue, yellow, red, white, and black), yet in combination they produce more hues than can ever been seen. 9.    There are

Before his and Pushkin's advent Russian literature was purblind. What form it perceived was an outline directed by reason: it did not see color for itself but merely used the hackneyed combinations of blind noun and dog-like adjective that Europe had inherited from the ancients. The sky was blue, the dawn red, the foliage green, the eyes of beauty black, the clouds grey, and so on. It was Gogol (and after him Lermontov and Tolstoy) who first saw yellow and violet at all. That the sky could be pale green at sunrise, or the snow a rich blue on a cloudless day, would have sounded like heretical nonsense to your so-called "classical" writer, accustomed as he was to the rigid conventional color-schemes of the Eighteenth Century French school of literature. Thus the development of the art of description throughout the centuries may be profitably treated in terms of vision, the faceted eye becoming a unified and prodigiously complex organ and the dead dim "accepted colors" (in the sense of "idées reçues") yielding gradually their subtle shades and allowing new wonders of application. I doubt whether any writer, and certainly not in Russia, had ever noticed before, to give the most striking instance, the moving pattern of light and shade on the ground under trees or the tricks of color played by sunlight with leaves.

Nothing, again, could be more prosaic and impenetrable than the domestic energies of Miss Diana Duke. But Innocent had somehow blundered on the discovery that her thrifty dressmaking went with a considerable feminine care for dress--the one feminine thing that had never failed her solitary self-respect. In consequence Smith pestered her with a theory (which he really seemed to take seriously) that ladies might combine economy with magnificence if they would draw light chalk patterns on a plain dress and then dust them off again. He set up "Smith's Lightning Dressmaking Company," with two screens, a cardboard placard, and box of bright soft crayons; and Miss Diana actually threw him an abandoned black overall or working dress on which to exercise the talents of a modiste. He promptly produced for her a garment aflame with red and gold sunflowers; she held it up an instant to her shoulders, and looked like an empress. And Arthur Inglewood, some hours afterwards cleaning his bicycle (with his usual air of being inextricably hidden in it), glanced up; and his hot face grew hotter, for Diana stood laughing for one flash in the doorway, and her dark robe was rich with the green and purple of great decorative peacocks, like a secret garden in the "Arabian Nights." A pang too swift to be named pain or pleasure went through his heart like an old-world rapier. He remembered how pretty he thought her years ago, when he was ready to fall in love with anybody; but it was like remembering a worship of some Babylonian princess in some previous existence. At his next glimpse of her (and he caught himself awaiting it) the purple and green chalk was dusted off, and she went by quickly in her working clothes.

This is the worst idea ever,” Lend shouted from behind the closed door as Arianna finished pinning my hair under a brunette wig. “I’ve been having a lot of those lately, but one of us wouldn’t be here if it weren’t for my most recent one.” “Well, you look the part, at least,” Arianna said, standing back to admire her handiwork. I was in a fitted, sleek black pantsuit with a blouse underneath. The blouse was white. I hated it already. That, combined with the too-dark hair and colored eyebrows making my tragically pale skin even white, and I was not loving life. Still, sacrifices had to be made. Jack was lying on the bed with his head hanging over the side, his face slowly turning more and more red as the blood rushed to it. He looked phenomenally bored for someone about to break into a secret international high security facility. I slipped into my favorite stilettos, took one step, and fell over. “Ouch.” Shaking off the shoes, I rubbed at my still-tender feet. The stilettos were so not happening. That did it. If I didn’t already want to destroy the Dark Queen, the fact that she had ruined my ability to wear high heels put her at the very top of my hit list. She was so going down.

Figure 18. As the thickness of a layer increases, the two surfaces produce a partial reflection of monochromatic light whose probability fluctuates in a cycle from 0% to 16%. Since the speed of the imaginary stopwatch hand is different for different colors of light, the cycle repeats itself at different rates. Thus when two colors such as pure red and pure blue are aimed at the layer, a given thickness will reflect only red, only blue, both red and blue in different proportions (which produce various hues of violet), or neither color (black). If the layer is of varying thicknesses, such as a drop of oil spreading out on a mud puddle, all of the combinations will occur. In sunlight, which consists of all colors, all sorts of combinations occur, which produce lots of colors.

Red: Maintaining health, bodily strength, physical energy, sex, passion, courage, protection, and defensive magic. This is the color of the element of fire. Throughout the world, red is associated with life and death, for this is the color of blood spilled in both childbirth and injury. Pink: Love, friendship, compassion, relaxation. Pink candles can be burned during rituals designed to improve self-love. They’re ideal for weddings and for all forms of emotional union. Orange: Attraction, energy. Burn to attract specific influences or objects. Yellow: Intellect, confidence, divination, communication, eloquence, travel, movement. Yellow is the color of the element of air. Burn yellow candles during rituals designed to heighten your visualization abilities. Before studying for any purpose, program a yellow candle to stimulate your conscious mind. Light the candle and let it burn while you study. Green: Money, prosperity, employment, fertility, healing, growth. Green is the color of the element of earth. It’s also the color of the fertility of the earth, for it echoes the tint of chlorophyll. Burn when looking for a job or seeking a needed raise. Blue: Healing, peace, psychism, patience, happiness. Blue is the color of the element of water. This is also the realm of the ocean and of all water, of sleep, and of twilight. If you have trouble sleeping, charge a small blue candle with a visualization of yourself sleeping through the night. Burn for a few moments before you get into bed, then extinguish its flame. Blue candles can also be charged and burned to awaken the psychic mind. Purple: Power, healing severe diseases, spirituality, meditation, religion. Purple candles can be burned to enhance all spiritual activities, to increase your magical power, and as a part of intense healing rituals in combination with blue candles. White: Protection, purification, all purposes. White contains all colors. It’s linked with the moon. White candles are specifically burned during purification and protection rituals. If you’re to keep but one candle on hand for magical purposes, choose a white one. Before use, charge it with personal power and it’ll work for all positive purposes. Black: Banishing negativity, absorbing negativity. Black is the absence of color. In magic, it’s also representative of outer space. Despite what you may have heard, black candles are burned for positive purposes, such as casting out baneful energies or to absorb illnesses and nasty habits. Brown: Burned for spells involving animals, usually in combination with other colors. A brown candle and a red candle for animal protection, brown and blue for healing, and so on.

At the time of the Fourth Fire, the history of another people came to be braided into ours. Two prophets arose among the people, foretelling the coming of the light-skinned people in ships from the east, but their visions differed in what was to follow. The path was not clear, as it cannot be with the future. The first prophet said that if the offshore people, the zaaganaash, came in brotherhood, they would bring great knowledge. Combined with Anishinaabe ways of knowing, this would form a great new nation. But the second prophet sounded a warning: He said that what looks like the face of brotherhood might be the face of death. These new people might come with brotherhood, or they might come with greed for the riches of our land. How would we know which face is the true one? If the fish became poisoned and the water unfit to drink, we would know which face they wore. And for their actions the zaaganaash came to be known instead as chimokman—Vne long-knife people. The prophecies described what eventually became history. They warned the people of those who would come among them with black robes and black books, with promises of joy and salvation. The prophets said that if the people turned against their own sacred ways and followed this black-robe path, then the people would suffer for many generations. Indeed, the burial of our spiritual teachings in the time of the Fifth Fire nearly broke the hoop of the nation. People became separated from their homelands and from each other as they were forced onto reservations. Their children were taken from them to learn the zaaganaash ways. Forbidden by law to practice their own religion, they nearly lost an ancient worldview. Forbidden to speak their languages, a universe of knowing vanished in a generation. The land was fragmented, the people separated, the old ways blowing away in the wind; even the plants and animals began to turn their faces away from us. The time was foretold when the children would turn away from the elders; people would lose their way and their purpose in life. They prophesied that, in the time of the Sixth Fire, “the cup of life would almost become the cup of grief.” And yet, even after all of this, there is something that remains, a coal that has not been extinguished. At the First Fire, so long ago, the people were told that it is their spiritual lives that will keep them strong. They say that a prophet appeared with a strange and distant light in his eyes. The young man came to the people with the message that in the time of the seventh fire, a new people would emerge with a sacred purpose. It would not be easy for them. They would have to be strong and determined in their work, for they stood at a crossroads. The ancestors look to them from the flickering light of distant fires. In this time, the young would turn back to the elders for teachings and find that many had nothing to give. The people of the Seventh Fire do not yet walk forward; rather, they are told to turn around and retrace the steps of the ones who brought us here. Their sacred purpose is to walk back along the red road of our ancestors’ path and to gather up all the fragments that lay scattered along the trail. Fragments of land, tatters of language, bits of songs, stories, sacred teachings—all that was dropped along the way. Our elders say that we live in the time of the seventh fire. We are the ones the ancestors spoke of, the ones who will bend to the task of putting things back together to rekindle the flames of the sacred fire, to begin the rebirth of a nation.

Every Day Take Your Daily Doses Black Cumin (Nigella sativa) (¼ tsp) As noted in the Appetite Suppression section, a systematic review and meta-analysis of randomized, controlled weight-loss trials found that about a quarter teaspoon of black cumin powder every day appears to reduce body mass index within a span of a couple of months. Note that black cumin is different from regular cumin, for which the dosing is different. (See below.) Garlic Powder (¼ tsp) Randomized, double-blind, placebo-controlled studies have found that as little as a daily quarter teaspoon of garlic powder can reduce body fat at a cost of perhaps two cents a day. Ground Ginger (1 tsp) or Cayenne Pepper (½ tsp) Randomized controlled trials have found that ¼ teaspoon to 1½ teaspoons a day of ground ginger significantly decreased body weight for just pennies a day. It can be as easy as stirring the ground spice into a cup of hot water. Note: Ginger may work better in the morning than evening. Chai tea is a tasty way to combine the green tea and ginger tweaks into a single beverage. Alternately, for BAT activation, you can add one raw jalapeño pepper or a half teaspoon of red pepper powder (or, presumably, crushed red pepper flakes) into your daily diet. To help beat the heat, you can very thinly slice or finely chop the jalapeño to reduce its bite to little prickles, or mix the red pepper into soup or the whole-food vegetable smoothie I featured in one of my cooking videos on NutritionFacts.org.4985 Nutritional Yeast (2 tsp) Two teaspoons of baker’s, brewer’s, or nutritional yeast contains roughly the amount of beta 1,3/1,6 glucans found in randomized, double-blind, placebo-controlled clinical trials to facilitate weight loss. Cumin (Cuminum cyminum) (½ tsp with lunch and dinner) Overweight women randomized to add a half teaspoon of cumin to their lunches and dinners beat out the control group by four more pounds and an extra inch off their waists. There is also evidence to support the use of the spice saffron, but a pinch a day would cost a dollar, whereas a teaspoon of cumin costs less than ten cents. Green Tea (3 cups) Drink three cups a day between meals (waiting at least an hour after a meal so as to not interfere with iron absorption). During meals, drink water, black coffee, or hibiscus tea mixed 6:1 with lemon verbena, but never exceed three cups of fluid an hour (important given my water preloading advice). Take advantage of the reinforcing effect of caffeine by drinking your green tea along with something healthy you wish you liked more, but don’t consume large amounts of caffeine within six hours of bedtime. Taking your tea without sweetener is best, but if you typically sweeten your tea with honey or sugar, try yacon syrup instead. Stay

The top surface of the computer is smooth except for a fisheye lens, a polished glass dome with a purplish optical coating. Whenever Hiro is using the machine, this lens emerges and clicks into place, its base flush with the surface of the computer. The neighborhood loglo is curved and foreshortened on its surface. Hiro finds it erotic. This is partly because he hasn't been properly laid in several weeks. But there's more to it. Hiro's father, who was stationed in Japan for many years, was obsessed with cameras. He kept bringing them back from his stints in the Far East, encased in many protective layers, so that when he took them out to show Hiro, it was like watching an exquisite striptease as they emerged from all that black leather and nylon, zippers and straps. And once the lens was finally exposed, pure geometric equation made real, so powerful and vulnerable at once, Hiro could only think it was like nuzzling through skirts and lingerie and outer labia and inner labia. . . . It made him feel naked and weak and brave. The lens can see half of the universe -- the half that is above the computer, which includes most of Hiro. In this way, it can generally keep track of where Hiro is and what direction he's looking in. Down inside the computer are three lasers -- a red one, a green one, and a blue one. They are powerful enough to make a bright light but not powerful enough to burn through the back of your eyeball and broil your brain, fry your frontals, lase your lobes. As everyone learned in elementary school, these three colors of light can be combined, with different intensities, to produce any color that Hiro's eye is capable of seeing. In this way, a narrow beam of any color can be shot out of the innards of the computer, up through that fisheye lens, in any direction. Through the use of electronic mirrors inside the computer, this beam is made to sweep back and forth across the lenses of Hiro's goggles, in much the same way as the electron beam in a television paints the inner surface of the eponymous Tube. The resulting image hangs in space in front of Hiro's view of Reality. By drawing a slightly different image in front of each eye, the image can be made three-dimensional. By changing the image seventy-two times a second, it can be made to move. By drawing the moving three-dimensional image at a resolution of 2K pixels on a side, it can be as sharp as the eye can perceive, and by pumping stereo digital sound through the little earphones, the moving 3-D pictures can have a perfectly realistic soundtrack. So Hiro's not actually here at all. He's in a computer-generated universe that his computer is drawing onto his goggles and pumping into his earphones. In the lingo, this imaginary place is known as the Metaverse. Hiro spends a lot of time in the Metaverse. It beats the shit out of the U-Stor-It.

He went straight to ‘his alley,’ and when he reached the end of it he perceived, still on the same bench, that wellknown couple. Only, when he approached, it certainly was the same man; but it seemed to him that it was no longer the same girl. The person whom he now beheld was a tall and beautiful creature, possessed of all the most charming lines of a woman at the precise moment when they are still combined with all the most ingenuous graces of the child; a pure and fugitive moment, which can be expressed only by these two words,— ‘fifteen years.’ She had wonderful brown hair, shaded with threads of gold, a brow that seemed made of marble, cheeks that seemed made of rose-leaf, a pale flush, an agitated whiteness, an exquisite mouth, whence smiles darted like sunbeams, and words like music, a head such as Raphael would have given to Mary, set upon a neck that Jean Goujon would have attributed to a Venus. And, in order that nothing might be lacking to this bewitching face, her nose was not handsome— it was pretty; neither straight nor curved, neither Italian nor Greek; it was the Parisian nose, that is to say, spiritual, delicate, irregular, pure,— which drives painters to despair, and charms poets. When Marius passed near her, he could not see her eyes, which were constantly lowered. He saw only her long chestnut lashes, permeated with shadow and modesty. This did not prevent the beautiful child from smiling as she listened to what the white-haired old man was saying to her, and nothing could be more fascinating than that fresh smile, combined with those drooping eyes. For a moment, Marius thought that she was another daughter of the same man, a sister of the former, no doubt. But when the invariable habit of his stroll brought him, for the second time, near the bench, and he had examined her attentively, he recognized her as the same. In six months the little girl had become a young maiden; that was all. Nothing is more frequent than this phenomenon. There is a moment when girls blossom out in the twinkling of an eye, and become roses all at once. One left them children but yesterday; today, one finds them disquieting to the feelings. This child had not only grown, she had become idealized. As three days in April suffice to cover certain trees with flowers, six months had sufficed to clothe her with beauty. Her April had arrived. One sometimes sees people, who, poor and mean, seem to wake up, pass suddenly from indigence to luxury, indulge in expenditures of all sorts, and become dazzling, prodigal, magnificent, all of a sudden. That is the result of having pocketed an income; a note fell due yesterday. The young girl had received her quarterly income. And then, she was no longer the school-girl with her felt hat, her merino gown, her scholar’s shoes, and red hands; taste had come to her with beauty; she was a well-dressed person, clad with a sort of rich and simple elegance, and without affectation. She wore a dress of black damask, a cape of the same material, and a bonnet of white crape. Her white gloves displayed the delicacy of the hand which toyed with the carved, Chinese ivory handle of a parasol, and her silken shoe outlined the smallness of her foot. When one passed near her, her whole toilette exhaled a youthful and penetrating perfume.

Slow-Cooker Beef Stroganoff Serves 6 Start this savory stew before you leave the house, and by dinnertime, the meat will be cooked to perfect tenderness. Served over egg noodles and garnished with fat-free sour cream, it’s a meat lover’s dream. 1½ pounds boneless beef round steak, trimmed of any visible fat and cut into ¼-inch slices 1 onion, peeled and thinly sliced 2 cloves garlic, crushed 1½ tablespoons Worcestershire sauce Freshly ground black pepper ½ teaspoon salt ¾ teaspoon paprika 1¼ cups canned beef broth 2½ tablespoons catsup 1½ tablespoons red wine 3 tablespoons cornstarch ¼ cup cold water ½ pound button mushrooms, stems removed, sliced ½ cup fat-free sour cream 3 cups cooked egg noodles 1. In a large (3- or 3½-quart) slow cooker, combine the steak, onion, garlic, Worcestershire sauce, pepper, salt, paprika, beef broth, catsup, and wine. Stir well. Cover and cook on low for 7 hours, or until the steak is tender. 2. In a small bowl, dissolve the cornstarch in the water. Add to the slow cooker, along with the mushrooms. Replace the cover and cook on high for 20 minutes, or until the sauce is bubbling hot. Stir in the sour cream and serve over the noodles.

Cheesy Chicken with Avocado and Tomato Salsa Avocados were in season when we arrived in the Dominican Republic, and we said fat and calories be damned and devoured them regularly. This recipe showcases them—and the delicious Dominican cheeses—beautifully. 1⁄3 cup cornmeal Salt and freshly ground black pepper 1⁄4 teaspoon hot red pepper flakes 4 boneless chicken breasts 3 tablespoons olive oil 1 clove garlic, halved 1⁄2 lime 1⁄2 cup fresh or store-bought tomato salsa 1 avocado, peeled, pitted, and thickly sliced 4 slices mild melting cheese (such as Monterey Jack, mild cheddar, or queso de freir) Fresh cilantro, chopped 1. Combine cornmeal, salt, pepper, and red pepper flakes. Dredge the chicken breasts in the mixture. 2. Heat olive oil in a large frying pan with a lid and gently sauté the garlic for a minute or so. Add the chicken breasts, and sauté until a golden-brown crust has formed on both sides and the breasts are almost done, about 5–7 minutes per side. Squeeze the lime over the chicken. 3. Top each breast with some salsa, a couple of slices of avocado, and a slice of cheese. Lower heat, cover, and cook a minute or two longer until the cheese has melted. Garnish with the cilantro and serve with rice and more sliced avocado and tomato on the side. Serves 4 Tip • This recipe can be easily adapted for the barbecue: Marinate the chicken briefly in a mixture of lime juice, olive oil, chopped cilantro, red pepper flakes (or chopped hot pepper), chopped garlic, and salt and pepper. Grill over medium-high heat until the chicken is almost done, about 5 minutes per side. Top each breast with salsa, a couple of slices of avocado, and a slice of cheese. Cover the grill and cook a minute or two longer until the cheese has melted.

Sautéed Dorado with Creole Tomato Sauce “First, catch a 3-foot dorado,” my step-by-step notes for this recipe begin. That part over, the preparation is simple—all that fabulously fresh fish requires. With white-fleshed, delicate fish such as dorado, I prefer to garnish it with the sauce, rather than cook it in the sauce, as Daphne did with her tuna in Bequia. For the sauce 4 tablespoons olive oil 2 cloves garlic, chopped 2 medium onions, sliced thinly 3 sweet bell peppers (a combination of red, green, and/or yellow), thinly sliced and slices cut in half 1⁄2 teaspoon hot pepper, seeded and finely chopped Salt and freshly ground black pepper 2 green onions, thinly sliced on the diagonal 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme 2 tablespoons cilantro, chopped 3–4 tomatoes, chopped 1⁄2 cup white wine (approx.) For the fish 2 limes 21⁄2–3 pounds dorado or other fish fillets 1 cup flour Salt and freshly ground black pepper 2 tablespoons butter 2 tablespoons olive oil 2 cloves garlic, thickly sliced 1. To make the sauce: In a large, heavy pan with a lid, heat the olive oil. Add the garlic and onions and cook gently over medium heat, stirring frequently, until the onions are meltingly soft and translucent (but not brown), about 10 minutes. 2. Add the sweet and hot peppers, and cook about 10 minutes more, stirring occasionally. Season with salt and pepper and add green onions, thyme, cilantro, and tomatoes. Cover and cook until the sauce has thickened a bit, about 10 minutes. 3. Add the white wine and simmer a bit longer for the flavors to blend. Taste and adjust seasoning, adding a bit more wine, stock, or water if the sauce seems too thick. Keep warm over low heat. 4. Meanwhile, squeeze the limes over the fish, and rub with the pith. Season the flour with salt and pepper and dredge the fillets in the mixture. 5. In a large skillet, heat the butter and oil. Add the sliced garlic cloves and allow them to sauté for about 5 minutes over low heat. 6. Remove the garlic and raise the heat to medium. Sauté the dorado fillets, about 4 minutes per side (if thick), turning only once. Fish is done when it just flakes. Serve with rice and the warm tomato sauce. Serves 6

Luperón Papaya Salsa There is no such thing as a small papaya in Luperón. I created this salsa to take advantage of the half we regularly had left after breakfast. Serve it alongside grilled chicken or fish—or with cream cheese on crackers, as a happy hour snack. 1⁄2 large ripe papaya, diced (about 2 cups) 1⁄2 cucumber, peeled, seeded, and diced 1⁄2 small red onion, thinly sliced and separated into rings, and rings cut in half 3 tablespoons finely chopped fresh cilantro 1⁄2–1 small hot red or green pepper, seeded and finely chopped (or to taste) 1 lime, juiced 3 tablespoons fruity olive oil Salt and freshly ground black pepper 1. Combine the papaya, cucumber, onion, cilantro, and hot pepper. Set aside. 2. Whisk together the oil and half the lime juice, and season to taste with salt and pepper. Toss with papaya mixture. 3. Taste before serving and adjust flavor with additional lime juice. Serves 4 Tips • This salsa works equally well with ripe mango, or a combination of mango and papaya.

PINEAPPLE SALSA: 1 cup fresh pineapple, diced (if fresh is unavailable, use canned pineapple and drain juice) 3 tablespoons fresh cilantro, chopped ¼ large red onion, diced fine ½ teaspoon black pepper 1 fresh lime COMBINE SALSA INGREDIENTS in a bowl, and refrigerate at least 1

The Labrador Retriever coat colors are black, yellow, and chocolate. Any other color or a combination of colors is a disqualification in the show ring, according to the breed standard. A small white spot on the chest is permissible, however, but not desirable. Black—Blacks should be all black. Yellow—Yellows may range in color from fox-red to light cream, with variations in shading on the ears, back and underparts of the dog. Chocolate—Chocolates can vary in shade from light to dark chocolate.

medium spaghetti squash (about 2½ pounds) 4 tablespoons butter, ghee, or coconut oil, divided 2 cloves garlic, minced 1 medium carrot, diced 2 stalks celery, diced ½ medium yellow onion, minced 1 small red bell pepper, diced 1 pound ground chicken 1 teaspoon garlic powder 1 teaspoon fine sea salt ¼ teaspoon black pepper 1 cup hot sauce (I prefer Tessemae’s or Frank’s RedHot) ¼ cup Super Simple Mayonnaise (see here) or store-bought mayo (I use Sir Kensington’s or Primal Kitchen Foods) 3 large eggs, whisked chopped scallions, for garnish sliced avocado, for garnish Preheat the oven to 400°F. Cut the spaghetti squash in half lengthwise. Place the squash cut side down on a baking sheet and bake for 30 to 35 minutes or until the skin gives when you press your finger to it. Remove the squash from the oven and reduce the oven temperature to 350°F. Grease a Dutch oven or an 8-inch square glass baking dish with 2 tablespoons of the butter. Let the squash cool for 5 minutes, remove the seeds, and then use a fork to remove the threads and place them in the greased baking dish. In a large sauté pan over medium heat, melt the remaining 2 tablespoons of butter. Add the garlic, carrot, celery, onion, and bell pepper and cook for about 10 minutes, until the onion is translucent. Add the ground chicken, garlic powder, salt, and pepper and cook, using a wooden spatula to break up the chicken into small pieces, until the chicken is no longer pink, about 8 minutes. Remove the pan from the heat, then add the hot sauce and mayo and mix well to combine. Add the chicken mixture to the baking dish and mix well with the spaghetti squash threads. Add the whisked eggs and mix everything together until you can no longer see the eggs. Bake for 1 hour or until the top forms a slight crust that doesn’t give when you press it in the middle. Let rest for 5 minutes before serving. Garnish with chopped scallion and avocado slices.

There were tiny flecks of opacity—minihalos—against the black background. “Good, I think we have some,” she said. “Now we’re ready.” She pulled out an electronic module from an instrument attached to the large copper cryogenic tank. It was a bolometer, she told him, germanium crystals combined with an ultrasensitive thermometer, linked to a microprocessor. She placed the petri dish on the germanium plate, pushed the module back in and manned the workstation. The screen came alive with dense plots of red and green dots. “What do you see?” he asked. She didn’t look up. “Nothing yet! I need to do more calibrations.” “Sorry …

Where’s Marcus, Destroyer of Lives, going to meet us?” Christina says. She wears Amity yellow instead of red, and it glows against her skin. I laugh. “Behind Abnegation headquarters.” We walk down the sidewalk in the dark. All the others should be eating dinner now--I made sure of that--but in case we run into someone, we wear black jackets to conceal most of our Amity clothing. I hop over a crack in the cement out of habit. “Where are you two going?” Peter’s voice says. I look over my shoulder. He’s standing on the sidewalk behind us. I wonder how long he’s been there. “Why aren’t you with your attack group, eating dinner?” I say. “I don’t have one.” He taps the arm I shot. “I’m injured.” “Yeah right, you are!” says Christina. “Well, I don’t want to go to battle with a bunch of factionless,” he says, his green eyes glinting. “So I’m going to stay here.” “Like a coward,” says Christina, her lip curled in disgust. “Let everyone else clean up the mess for you.” “Yep!” he says with a kind of malicious cheer. He claps his hands. “Have fun dying.” He crosses the street, whistling, and walks in the other direction. “Well, we distracted him,” she says. “He didn’t ask where we were going again.” “Yeah. Good.” I clear my throat. “So, this plan. It’s kind of stupid, right?” “It’s not…stupid.” “Oh, come on. Trusting Marcus is stupid. Trying to get past the Dauntless at the fence is stupid. Going against the Dauntless and factionless is stupid. All three combined is…a different kind of stupid formerly unheard of by humankind.” “Unfortunately it’s also the best plan we have,” she points out. “If we want everyone to know the truth.” I trusted Christina to take up this mission when I thought I would die, so it seemed stupid not to trust her now. I was worried she wouldn’t want to come with me, but I forgot where Christina came from: Candor, where the pursuit of truth is more important than anything else. She may be Dauntless now, but if there’s one thing I’ve learned through all this, it’s that we never leave our old factions behind.

seven tips for gaining the response rate you want with direct mail. 1. The headline of your brochure should ask for the order. 2. The copy should always tell the person what to do next. 3. Blue is a dandy second color, but red with black is generally the best-pulling direct-mail combination. 4. Red can be overused; use it primarily for highlights. 5. Experts say that the four most important elements in direct mail are the list, the offer, the copy, and the graphics. Guerrillas pay close attention to each. 6. The fastest-growing segment of the direct-mail industry is nontraditional mailers—those who haven't used direct mail in the past. 7. Direct-mail success comes with the cumulative effect of repeat mailings. Make them repetitive yet different from one another.

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!

Gurgeh glanced at the man on stage. The lights were bright, sunlight spectraed. The slightly plump, pale-skinned male had several enormous, multicolored bruises—like huge prints—on his body. Those on his back and chest were largest, and showed Azadian faces. The mixture of blacks, blues, purples, greens, yellows and reds combined to form portraits of uncanny accuracy and subtlety, which the flexings of the man’s muscles seemed to make live, exactly as though those faces took on new expressions with each moment. Gurgeh looked, and felt his breath draw in.

1 cup Basic Mayonnaise ¼ cup coconut cream 2 tablespoons red wine vinegar 1 tablespoon minced fresh parsley ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon black pepper ¼ teaspoon paprika This thick and creamy, kid-approved ranch is great for basting chicken, fish, or pork; makes a great dipping sauce for raw vegetables; and is perfect on a fresh green salad. Whisk together the mayo, coconut cream, and vinegar in a small bowl. Add the parsley, garlic powder, onion powder, pepper, and paprika and stir until thoroughly combined. This dressing will keep in the refrigerator for 2 to 3 days. ✪Super Snack Prep our Buffalo Sauce, whip up our hot wings, cut up some carrot sticks and celery, and serve with the Ranch Dressing, and you’ve got yourself the perfect sports-watching, New Year–celebrating, or housewarming appetizer.

Every Day Take Your Daily Doses Black Cumin (Nigella sativa) (¼ tsp) As noted in the Appetite Suppression section, a systematic review and meta-analysis of randomized, controlled weight-loss trials found that about a quarter teaspoon of black cumin powder every day appears to reduce body mass index within a span of a couple of months. Note that black cumin is different from regular cumin, for which the dosing is different. (See below.) Garlic Powder (¼ tsp) Randomized, double-blind, placebo-controlled studies have found that as little as a daily quarter teaspoon of garlic powder can reduce body fat at a cost of perhaps two cents a day. Ground Ginger (1 tsp) or Cayenne Pepper (½ tsp) Randomized controlled trials have found that ¼ teaspoon to 1½ teaspoons a day of ground ginger significantly decreased body weight for just pennies a day. It can be as easy as stirring the ground spice into a cup of hot water. Note: Ginger may work better in the morning than evening. Chai tea is a tasty way to combine the green tea and ginger tweaks into a single beverage. Alternately, for BAT activation, you can add one raw jalapeño pepper or a half teaspoon of red pepper powder (or, presumably, crushed red pepper flakes) into your daily diet. To help beat the heat, you can very thinly slice or finely chop the jalapeño to reduce its bite to little prickles, or mix the red pepper into soup or the whole-food vegetable smoothie I featured in one of my cooking videos on NutritionFacts.org.4985

91.Garbanzo Beans & Mixed Vegetable Stew INGREDIENTS for 6 servings 4 carrots, peeled and chopped 1 (16-oz) can garbanzo beans 1 zucchini, cubed ¼ tsp red pepper flakes ½ tsp cumin powder Salt and black pepper to taste 2 cups vegetable broth 1 (14-oz) can tomatoes, diced 2 cloves garlic, minced 1 cup onions, diced 2 turnips, cubed 2 tbsp parsley DIRECTIONS and total time: approx. 26 minutes In the Instant Pot, add tomatoes, garlic, onions, turnips, carrots, salt, pepper, red pepper flakes, and broth and stir to combine. Seal the lid, select Manual at High, and cook for 6 minutes. When done, do a quick release. Stir in garbanzo beans and zucchini, and cook the stew for 10 minutes on Sauté. Sprinkle with parsley to serve.

2 boneless, skinless chicken breasts (8 ounces each) 2 cups low-fat (1%) buttermilk 1½ teaspoons plus ⅛ teaspoon kosher salt Freshly ground black pepper 2 teaspoons red wine vinegar 2 teaspoons olive oil 1 teaspoon Dijon mustard ¼ small red onion, thinly sliced 1¾ cups thinly sliced green cabbage 1 fresh jalapeño pepper, seeded and thinly sliced 2 tablespoons finely chopped fresh parsley 1 cup panko bread crumbs, regular or gluten-free ½ teaspoon cayenne pepper Olive oil spray (I like my Misto or Bertolli) 4 tablespoons light mayonnaise 4 potato rolls, whole wheat (I like Martin’s) or gluten-free Pound out the thicker end of the chicken breasts so that they are evenly thick (about ½ inch). Cut each breast in half so you have 4 thick pieces. In a medium bowl, whisk together the buttermilk, 1 teaspoon of the salt, and pepper to taste. Add the chicken and turn to coat. Cover with plastic wrap and refrigerate for at least 1 hour. When ready to cook, in a large bowl, whisk together the vinegar, olive oil, mustard, ⅛ teaspoon of the salt, and pepper to taste. Add the onion, cabbage, jalapeño, and parsley and toss to combine. Cover and refrigerate until ready to assemble the sandwiches. Preheat an air fryer to 375°F. In a shallow bowl, combine the panko, cayenne, remaining ½ teaspoon salt, and black pepper to taste. Dredge the chicken in the panko mixture, shaking off any excess. Place 2 pieces of the coated chicken in the air fryer basket in a single layer and spray the tops with oil. Cook the chicken for 14 to 16 minutes (depending on the thickness), turning halfway. Spray the other side with oil and cook until golden and cooked through (a thermometer inserted in the thickest part of the breast should read 165°F). Repeat with the remaining 2 pieces of chicken. To assemble the sandwiches, spread the mayo on the bottoms of the rolls. Top with the chicken, then pile ½ cup of the slaw on the chicken. Put the tops of the rolls on the slaw and serve.

Semi-Dry Tomatoes and Mozzarella Salad YIELD: 4 SERVINGS IN THE Today’s Gourmet series, I wanted to create dishes that were elegant, modern, original, light, and reasonably quick to prepare. TV demanded that the dishes be visually attractive, too. It was fun to dream up new recipes with that focus in mind. This one is a good example. Partially drying the tomatoes in the oven concentrates their taste, giving them a wonderfully deep flavor and great chewiness. The red of the tomatoes, the white of the cheese, and the green of the basil make this dramatically colorful salad especially enticing. Serve with good crunchy bread. 1½ pounds plum tomatoes (about 6), cut lengthwise into halves (12 pieces) ¾ teaspoon salt 10 ounces fresh mozzarella cheese, cut into ½-inch slices 2 tablespoons drained and rinsed capers ½ teaspoon freshly ground black pepper 1 teaspoon chopped garlic 3 tablespoons extra-virgin olive oil ½ teaspoon grated lemon rind About 1 cup (loose) basil leaves Preheat the oven to 250 degrees. Line a cookie sheet with aluminum foil. Arrange the tomato halves cut side up on the sheet, and sprinkle ½ teaspoon of the salt on top. Bake for 4 hours. Remove the tomatoes from the oven (they will still be soft), and put them in a serving bowl. Let them cool, then add the mozzarella, capers, remaining ¼ teaspoon salt, pepper, garlic, olive oil, and lemon rind, and mix to combine. Drop the basil leaves into 2 cups of boiling water, and cook for about 10 seconds. Drain, and cool under cold running water. Press the basil between your palms to extrude most of the water, then chop finely. Add to the salad, toss well, and serve.

Tina, who clearly had it in mind to dazzle her new husband in the kitchen, wanted desperately to learn the secrets of Angelina's red gravy. So they picked a Sunday afternoon soon after New Year's and Angelina hauled out her mother's old sausage grinder and stuffer. Gia had volunteered to make the trip to the butcher's shop and brought back good hog casings, a few pounds of beautifully marbled pork butt and shoulder glistening with clean, white fat, and a four-pound beef chuck roast. It wasn't every that the grinder came out for fresh homemade sausages and meatballs, but it wasn't every day that Gia and Angelina teamed up to pass on the Mother Recipe to the next generation. Gia patiently instructed Tina on the proper technique for flushing and preparing the casings, then set them aside while Angelina showed her how to build the sauce: start with white onion, fresh flat-leaf parsley, and deep red, extra-sweet frying peppers; add copious amounts of garlic (chopped not so finely); season with sea salt, crushed red pepper, and freshly ground black pepper; simmer and sweat on a medium flame in good olive oil; generously sprinkle with dried herbs from the garden (palmfuls of oregano, rosemary, and basil); follow with a big dollop of thick, rich tomato paste; cook down some more until all of the ingredients were completely combined; pour in big cans of fresh-packed crushed tomatoes and a cup of red wine (preferably a Sangiovese or a Barolo); reseason, finish with fresh herbs; bring to a high simmer, then down to a low flame; walk away.

Week 1: Too Busy to Cook a Nutritarian Menu Day 1 BREAKFAST Oatmeal with blueberries and chia seeds. Combine 1/ 2 cup old-fashioned oats with 1 cup water or nondairy milk. Heat in microwave on high for 2 minutes, stir and microwave an additional minute. Stir in thawed frozen blueberries and chia seeds. One apple or banana LUNCH Huge salad with assorted vegetables, walnuts, and bottled low-sodium/ no-oil dressing Low-sodium purchased vegetable bean soup One fresh or frozen fruit DINNER Carrot and celery sticks, cherry tomatoes, raw cauliflower, and red pepper slices with bottled low-sodium/ no-oil dressing Sunny Bean Burgers* on 100 percent whole grain pita with tomato, red onion, sautéed mushrooms, and low-sodium ketchup Black Cherry Sorbet* or fresh or frozen fruit

But as Ken Ham has shown, the “so-called ‘racial’ characteristics that people think are major differences (skin color, eye shape, etc.) account for only 0.012 percent of human biological variation.” On the specific subject of skin color, the presence of more melanin means “lighter” skin color; less melanin means “darker” skin color. So Ham concludes: “No one really has red, or yellow, or black skin. We all have the same basic color, just different shades of it. We all share the same pigments—our bodies just have different combinations of them.”11 In scientific terms, this means, according to Ham, that the differences between people groups are “absolutely trivial.”12

Red Wine Vinaigrette Makes about 1/2 cup 1 tablespoon finely diced shallot 2 tablespoons red wine vinegar 6 tablespoons extra-virgin olive oil Salt Freshly ground black pepper In a small bowl or jar, let the shallot sit in the vinegar for 15 minutes to macerate (see page 118), then add the olive oil, a generous pinch of salt, and a small pinch of pepper. Stir or shake to combine, then taste with a leaf of lettuce and adjust salt and acid as needed. Cover and refrigerate leftovers for up to 3 days. Ideal for garden lettuces, arugula, chicories, Belgian endive, Little Gem and romaine lettuce, beets, tomatoes, blanched, grilled, or roasted vegetables of any kind, and for Bright Cabbage Slaw, Fattoush, Grain or Bean Salad, Greek Salad, Spring Panzanella.

Creamy Herb Dressing Makes about 1 1/4 cups 1 tablespoon finely diced shallot 2 tablespoons red wine vinegar 1/2 cup crème fraîche (page 113), heavy cream, sour cream, or plain yogurt 3 tablespoons extra-virgin olive oil 1 small garlic clove, finely grated or pounded with a pinch of salt 1 scallion, white and green part finely chopped 1/4 cup finely chopped soft herbs, in whatever proportions you like. Use any combination of parsley, cilantro, dill, chives, chervil, basil, and tarragon 1/2 teaspoon sugar Salt Freshly ground black pepper In a small bowl, let the shallot sit in the vinegar for 15 minutes to macerate (see page 118). In a large bowl, whisk together the shallot and macerating vinegar with the crème fraîche, olive oil, garlic, scallion, herbs, sugar, a generous pinch of salt, and a pinch of black pepper. Taste with a leaf of lettuce, then adjust salt and acid as needed. Refrigerate leftovers, covered, for up to 3 days.

In passing from societies with simple classifications to those with complicated classifications, the combinations of basic color terms as a rule grow in the following hierarchical fashion: Languages with only two basic color terms use them to distinguish black and white. Languages with only three terms have words for black, white, and red. Languages with only four terms have words for black, white, red, and either green or yellow. Languages with only five terms have words for black, white, red, green, and yellow. Languages with only six terms have words for black, white, red, green, yellow, and blue. Languages with only seven terms have words for black, white, red, green, yellow, blue, and brown. No such precedence occurs among the remaining four basic colors, purple, pink, orange, and gray, when these have been added on top of the first seven.

The ultimate goal is revolutionary change. Antifa is an anti-government insurrectionist movement, guided by a belief in anarcho-communism, which combines critical ideas of anarchism and communism. Antifa’s emblem melds the black flag of anarchism paired with the red flag of communism. While various Antifa cells may ascribe more closely to one ideology over the other, they share a common belief in the destruction of the Western system of democracy, freedom of speech, freedom of press, free market competition, freedom of religion, and rule of law.

I watch a couple more. My favorites are the cultural ones, because they have the strange feeling of being instruction manuals on becoming whatever ethnicity the person in the video is. One of my favorites has over six million views and combines the what-I-eat genres of "in a week," "Japanese food," "realistic," "teen," and "ASMR." I watch an entire twenty-five minutes of a girl in Tokyo with dyed wine-red-fading-into-pink hair eating sausages, toast, a Japanese corn dog made with hotcake mix dipped in ketchup, demae hot sesame ramen with an egg plopped in, pizza, stir-fried udon, seaweed salad and barley rice, tapioca and black tea ice cream, soy-glazed salmon on okayu, pearl milk bubble tea. Each time she eats, the microphone hones in on the sounds of her eating---slurping, chewing, crunching. When she drinks her bubble tea, there's a loud pop as the straw goes through the lid, and the sound of gulping. Gulp, gulp, gulp. I realize that I'm gulping along to the video, imagining that the bubble tea is blood.

I rolled my eyes at him and pulled the sweatshirt over my head, adjusting the deep sweetheart neckline of my dress. I'd secretly and specifically purchased the gorgeous cherry-red vintage cocktail dress for this party. I had found a pair of black cat-eye glasses at a retro clothing store near Pike Place Market to go with the dress, and the combination made me feel confident and sophisticated. "Don't look for a minute," I instructed, shimmying out of my jeans and smoothing the hemline down. The dress nipped in at the waist and flared out in a high hemline that showed off my legs. "Okay, I'm good." Rory gave me a sideways glance and did a double take. "Wow." He pulled up to a stop sign and turned, taking me in head to toe. "You look...wow." He shook his head, seemingly at a loss for words. I felt a flush of triumph. I'd never seen him look at me like that, admiration mixed with astonishment. He seemed genuinely stunned. I slicked on some red lipstick and examined my reflection in the tiny square of Rory's passenger mirror, aware of his eyes on me. I looked glamorous, surprisingly sexy. Like a movie starlet from the 1950s, a bombshell ingenue. I sat back, feeling almost giddy with triumph. I'd worn the dress for only one person. And he had finally noticed me.

Mediterranean Beef Casserole Serves 6 Ingredients: 2 lb lean steak, cut into large pieces 3 onions, sliced 4 garlic cloves, cut 2 red peppers, cut 1 green pepper, cut 1 zucchini, peeled and cut 3 tomatoes, quartered 2 tbsp tomato paste or purée 1/2 cup green olives, pitted 1/2 cup dry red wine 1/2 cup of water 1 tsp dried oregano salt and black pepper, to taste Directions: Heat olive oil in a deep ovenproof casserole and seal the beef. Add vegetables and stir to combine. Dilute the tomato paste in half a cup of water and pour it over the meat mixture together with the wine. Season with salt and pepper and bake, stirring halfway through, in a preheated to 350 F for one hour.

For the sauce 4 tablespoons olive oil 2 cloves garlic, chopped 2 medium onions, sliced thinly 3 sweet bell peppers (a combination of red, green, and/or yellow), thinly sliced and slices cut in half 1⁄2 teaspoon hot pepper, seeded and finely chopped Salt and freshly ground black pepper 2 green onions, thinly sliced on the diagonal 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme 2 tablespoons cilantro, chopped 3–4 tomatoes, chopped 1⁄2 cup white wine (approx.) For the fish 2 limes 2 1⁄2–3 pounds dorado or other fish fillets 1 cup flour Salt and freshly ground black pepper 2 tablespoons butter 2 tablespoons olive oil 2 cloves garlic, thickly sliced 1. To make the sauce: In a large, heavy pan with a lid, heat the olive oil. Add the garlic and onions and cook gently over medium heat, stirring frequently, until the onions are meltingly soft and translucent (but not brown), about 10 minutes. 2. Add the sweet and hot peppers, and cook about 10 minutes more, stirring occasionally. Season with salt and pepper and add green onions, thyme, cilantro, and tomatoes. Cover and cook until the sauce has thickened a bit, about 10 minutes. 3. Add the white wine and simmer a bit longer for the flavors to blend. Taste and adjust seasoning, adding a bit more wine, stock, or water if the sauce seems too thick. Keep warm over low heat. 4. Meanwhile, squeeze the limes over the fish, and rub with the pith. Season the flour with salt and pepper and dredge the fillets in the mixture. 5. In a large skillet, heat the butter and oil. Add the sliced garlic cloves and allow them to sauté for about 5 minutes over low heat. 6. Remove the garlic and raise the heat to medium. Sauté the dorado fillets, about 4 minutes per side (if thick), turning only once. Fish is done when it just flakes. Serve with rice and the warm tomato sauce. Serves 6

BLOKHIN’S KOREAN BARBECUED RIBS Rinse flanken-style ribs in cold water. In a separate bowl, mix soy sauce, brown sugar, rice wine, sesame oil, black pepper, and cayenne. Combine onion, garlic, pears, and ginger, and process to a smooth purée, then add to the soy mixture. Add toasted sesame seeds and a splash of water to thin. Pour marinade over ribs and toss to cover. Chill overnight, then bring to room temperature and discard marinade. Grill or broil until caramelized. Serve on lettuce leaves with ssamjang paste, pickled peppers, kimchi, cucumber salad, and steamed rice.