Rub On Transfer Quotes

She rubbed the charcoal letters with her fingers, transferring some of her friends' black thoughts to herself.

It has since struck me as one of the most touching aspects of the part played in life by these idle, painstaking women that they devote all their generosity, all their talent, their transferable dreams of sentimental beauty (for, like all artists, they never seek to realise the value of those dreams, or to enclose them in the four-square frame of everyday life), and their gold, which counts for little, to the fashioning of a fine and precious setting for the rubbed and scratched and ill-polished lives of men.

Say mister you couldnt tell a feller where a good place was to look for a job?” “Aint no good place to look for a job, young feller. . . . There’s jobs all right. . . . I’ll be sixty-five years old in a month and four days an I’ve worked sence I was five I reckon, an I aint found a good job yet.” “Anything that’s a job’ll do me.” “Got a union card?” “I aint got nothin.” “Cant git no job in the buildin trades without a union card,” said the old man. He rubbed the gray bristles of his chin with the back of his hand and leaned over the lamps again.

Asking a writer why they like to write {in the theoretical sense of the question} is like asking a person why they breathe. For me, writing is a natural reflex to the beauty, the events, and the people I see around me. As Anais Nin put it, "We write to taste life twice." I live and then I write. The one transfers to the other, for me, in a gentle, necessary way. As prosaic as it sounds, I believe I process by writing. Part of the way I deal with stressful situations, catty people, or great joy or great trials in my own life is by conjuring it onto paper in some way; a journal entry, a blog post, my writing notebook, or my latest story. While I am a fair conversationalist, my real forte is expressing myself in words on paper. If I leave it all chasing round my head like rabbits in a warren, I'm apt to become a bug-bear to live with and my family would not thank me. Some people need counselors. Some people need long, drawn-out phone-calls with a trusted friend. Some people need to go out for a run. I need to get away to a quiet, lonesome corner--preferably on the front steps at gloaming with the North Star trembling against the darkening blue. I need to set my pen fiercely against the page {for at such moments I must be writing--not typing.} and I need to convert the stress or excitement or happiness into something to be shared with another person. The beauty of the relationship between reading and writing is its give-and-take dynamic. For years I gathered and read every book in the near vicinity and absorbed tale upon tale, story upon story, adventures and sagas and dramas and classics. I fed my fancy, my tastes, and my ideas upon good books and thus those aspects of myself grew up to be none too shabby. When I began to employ my fancy, tastes, and ideas in writing my own books, the dawning of a strange and wonderful idea tinged the horizon of thought with blush-rose colors: If I persisted and worked hard and poured myself into the craft, I could create one of those books. One of the heart-books that foster a love of reading and even writing in another person somewhere. I could have a hand in forming another person's mind. A great responsibility and a great privilege that, and one I would love to be a party to. Books can change a person. I am a firm believer in that. I cannot tell you how many sentiments or noble ideas or parts of my own personality are woven from threads of things I've read over the years. I hoard quotations and shadows of quotations and general impressions of books like a tzar of Russia hoards his icy treasures. They make up a large part of who I am. I think it's worth saying again: books can change a person. For better or for worse. As a writer it's my two-edged gift to be able to slay or heal where I will. It's my responsibility to wield that weapon aright and do only good with my words. Or only purposeful cutting. I am not set against the surgeon's method of butchery--the nicking of a person's spirit, the rubbing in of a salty, stinging salve, and the ultimate healing-over of that wound that makes for a healthier person in the end. It's the bitter herbs that heal the best, so now and again you might be called upon to write something with more cayenne than honey about it. But the end must be good. We cannot let the Light fade from our words.

Rich Purnell sipped coffee in the silent building. Only his cubicle illuminated the otherwise dark room. Continuing with his computations, he ran a final test on the software he'd written. It passed. With a relieved sigh, he sank back in his chair. Checking the clock on his computer, he shook his head. 3:42am. Being an astrodynamicist, Rich rarely had to work late. His job was the find the exact orbits and course corrections needed for any given mission. Usually, it was one of the first parts of a project; all the other steps being based on the orbit. But this time, things were reversed. Iris needed an orbital path, and nobody knew when it would launch. A non-Hoffman Mars-transfer isn't challenging, but it does require the exact locations of Earth and Mars. Planets move as time goes by. An orbit calculated for a specific launch date will work only for that date. Even a single day's difference would result in missing Mars entirely. So Rich had to calculate many orbits. He had a range of 25 days during which Iris might launch. He calculated one orbital path for each. He began an email to his boss. "Mike", he typed, "Attached are the orbital paths for Iris, in 1-day increments. We should start peer-review and vetting so they can be officially accepted. And you were right, I was here almost all night. It wasn't that bad. Nowhere near the pain of calculating orbits for Hermes. I know you get bored when I go in to the math, so I'll summarize: The small, constant thrust of Hermes's ion drives is much harder to deal with than the large point-thrusts of presupply probes. All 25 of the orbits take 349 days, and vary only slightly in thrust duration and angle. The fuel requirement is nearly identical for the orbits and is well within the capacity of EagleEye's booster. It's too bad. Earth and Mars are really badly positioned. Heck, it's almost easier to-" He stopped typing. Furrowing his brow, he stared in to the distance. "Hmm." he said. Grabbing his coffee cup, he went to the break room for a refill. ... "Rich", said Mike. Rich Purnell concentrated on his computer screen. His cubicle was a landfill of printouts, charts, and reference books. Empty coffee cups rested on every surface; take-out packaging littered the ground. "Rich", Mike said, more forcefully. Rich looked up. "Yeah?" "What the hell are you doing?" "Just a little side project. Something I wanted to check up on." "Well... that's fine, I guess", Mike said, "but you need to do your assigned work first. I asked for those satellite adjustments two weeks ago and you still haven't done them." "I need some supercomputer time." Rich said. "You need supercomputer time to calculate routine satellite adjustments?" "No, it's for this other thing I'm working on", Rich said. "Rich, seriously. You have to do your job." Rich thought for a moment. "Would now be a good time for a vacation?" He asked. Mike sighed. "You know what, Rich? I think now would be an ideal time for you to take a vacation." "Great!" Rich smiled. "I'll start right now." "Sure", Mike said. "Go on home. Get some rest." "Oh, I'm not going home", said Rich, returning to his calculations. Mike rubbed his eyes. "Ok, whatever. About those satellite orbits...?" "I'm on vacation", Rich said without looking up. Mike shrugged and walked away.

It has struck me as one of the most touching aspects of the part played in life by these idle, painstaking women that they devote all their generosity, all their talent, their transferable dreams of sentimental beauty, and their gold, which counts for little, to the fashioning of a fine and precious setting for the rubbed and scratched and ill-polished lives of men. And just as this one filled the smoking-room where my uncle was entertaining her in his alpaca coat, with her charming person, her dress of pink silk, her pearls, and the refinement suggested by intimacy with a Grand Duke, so, in the same way, she had taken some casual remark by my father, had worked it up delicately, given it a 'turn', a precious title, set it in the gem of a glance from her own eyes, a gem of the first water, blended of humility and gratitude; and so had given it back transformed into a jewel, a work of art, into something altogether charming.

Mr. Grayson was just…explaining the workings of the ship.” She attempted to tug her hand from Gray’s grasp, shooting him a pained look when he refused to relinquish his prize. Gray said smoothly, “Actually, we were discussing debts. Miss Turner still owes me her fare, and I-“ “And I told you, you’ll have it today.” Beneath that abomination of a skirt wrapped about his leg, she planted her heel atop his booted toe and transferred all her weight onto it. Firmly. Once again, Gray regretted trading his old, sturdy boots for these foppish monstrosities. Her little pointed heel bit straight through the thin leather. With a tight grimace, Gray released her hand. He’d been about to say, and I have her handkerchief to return. But just for that, he wouldn’t. “Good afternoon, then.” A sweet smile graced her face as she stomped down on his foot again, harder. Then she turned and flounced away. He made an amused face at Jonas. “I think she likes me.” “In my cabin, Gray.” Gray gritted his teeth and followed Joss down the hatch. Whether he liked being Gray’s half brother or not, Joss was damn lucky right now that he was. Gray wouldn’t have suffered that supercilious command for any bond weaker than blood. “You gave me your word, Gray.” “Did I? And what word was that?” Joss tossed his hat on the wood-framed bed and stripped off his greatcoat with agitated movements. “You know damn well what I mean. You said you wouldn’t pursue Miss Turner. Now you’re kissing her hand and making a spectacle in front of the whole ship. Bailey’s already taking bets from the sailors as to how many days it’ll take you to bed her.” “Really?” Gray rubbed the back of his neck. “I hope he’s giving even odds on three. Two, if you’ll send young Davy up the mast again. That got her quite excited.” Joss glared at him. “Need I remind you that this was your idea? You wanted a respectable merchant vessel. I’m trying to command it as such, but that’ll be a bit difficult if you intend to stage a bawdy-house revue on deck every forenoon.” Gray smiled as Joss slung himself into the captain’s chair. “Be careful, Joss. I do believe you nearly made a joke. People might get the idea you have a sense of humor.” “I don’t see anything humorous about this. This isn’t a pleasure cruise around the Mediterranean.

Briette sighed. “I don’t think your intentions were bad, Sir Ansley. And in the end, you warned Calister of what the king planned to do. I simply have a favor to ask.” She smiled. “Which brings me to Calister.” Calister stiffened. “At your service, my lady.” Briette raised her voice so they would all hear. “At the castle, King Jarrod tried to have me arrested. Calister not only fended off the knights, he fought actually King Jarrod himself. A man nearly a foot taller and three times his weight. I have never seen such courage. Noble deeds deserve a noble reward, don’t you think? Calister… come here, please.” Calister crept toward her, uncertain. Briette carefully extracted the long sword she wore at her side. “I must ask you to kneel before me.” “Kneel?” Calister looked confused, then his eyes popped with understanding. “Oh!” He dropped to one knee. Briette lifted the sword and touched the flat of it to his shoulder. “Calister, do swear that you will honor and defend the kingdom of Runa under Princess Maelyn?” “I will,” said Calister. “That you will defend truth and justice, and strive to protect those weaker than yourself?” “I will,” said Calister. “And that you will uphold the noble ideals of chivalry to the benefit of your good name and the greater glory of our land?” “I will,” said Calister. Briette smiled. “Then, by the power invested in me, I now dub you Sir Calister, a knight of Runa Realm. Quite possibly the youngest knight this kingdom has ever known. You may rise.” Calister stood, blinking hard to hold back tears. “Th-thank you, my lady. I – I promise to be a faithful knight, and….” His face crumpled and he fell against Briette and squeezed her tightly. “Thank you, my lady!” “Bree. I am always Bree to you,” she said, returning the hug. She could see the servants over his shoulder. Rupy sobbed openly, Sir Ansley beamed with pride, Old Shivey nodded her head, and Havi wore a crooked smile. The duke, however, remained hard and impassive, his eyes turned away. Calister released her and wiped his eyes. Briette turned back to the group. “I will send for Calister in a few days. We shall make arrangements for him to be transferred to Lumen Fortress where he will continue his training with the knights there. Sir Ansley, I will rely on you to check on him regularly and see that he is progressing in his studies. Can you do this?” “Of course I can! Gladly!” said Sir Ansley. “Thank you. His lost hand is but a minor setback and I intend to have equipment made that will compensate for it. And please continue taking him to visit his mother. I’m sure she will be very proud of him.” Calister smiled, his face red. He rubbed his eyes again and laughed at himself. “I’m sorry, a knight shouldn’t cry.” “The good ones do.” Briette grinned and held out the sword. “Here. Take this as my gift to you. And wear it proudly! I’m sure you will have many adventures, Sir Calister.” Calister clasped the sword and bowed grandly. “I will strive to be worthy of this honor, my lady Bree.” “Oh, he’s adorable!” Miriella cried. Maelyn’s smile was more reserved. Briette hadn’t told her that she would knight a fourteen-year-old

I invested in a fifteen-dollar handheld mandoline, knowing that my knife skills would never be good enough to get the potatoes thin and uniform. I shockingly manage to slice them all without opening an artery, and briefly cook them in a mix of cream and half-and-half, with a pinch of nutmeg, a sprig of thyme. I've got a buttered dish at the ready, which I've dutifully rubbed with the cut side of a half clove of garlic, but I'm suspicious of this maneuver; I can't imagine it will really impart much flavor. When the potato slices are pliable but still not cooked, I transfer them to the dish, discarding the sprig of thyme, and add enough of the cooking liquid to barely cover them. I pop it in the preheated oven, wondering how that soupy mess of potato and cream will come together into a sliceable dish.

Grilled Chicken Wings with Burnt-Scallion Barbeque Sauce ____________ Makes 12 pieces I am borderline obsessed with chicken wings. It’s the perfect food after a long work shift or on a chill day with your friends, crushin’ cheap American beers in the backyard. It’s food that allows you to let your guard down. After all, you’re eating food cooked on the bone with your hands and licking the sauce from your fingers in between chugs of ice-cold beer. Pure heaven. Note that the wings must be brined overnight. Brine 8 cups water ¼ cup kosher salt 1 tablespoon sorghum (see Resources) Wings 6 chicken wings, cut into tips and drumettes 3 tablespoons green peanut oil (see Resources) 1 tablespoon Husk BBQ Rub ¾ cup thinly sliced scallions (white and green in equal parts) ½ cup dry-roasted peanuts, preferably Virginia peanuts, chopped Sauce 10 scallions, trimmed 1 tablespoon peanut oil Kosher salt 1 cup Husk BBQ Sauce 1 tablespoon Bourbon Barrel Foods Bluegrass Soy Sauce (see Resources) 1 cup cilantro leaves Equipment 1 pound hickory chips Charcoal chimney starter 3 pounds hardwood charcoal Kettle grill For the brine: Combine the ingredients for the brine. I brine the wings using either a heavy-duty plastic bag that the wing tips can’t puncture or a Cryovac machine (you use a lot less brine this way). Place the wings in the brine and turn to cover well. Refrigerate overnight. Soak the wood chips in water for a minimum of 30 minutes but preferably overnight. For the sauce: Toss the scallions in the peanut oil and season with salt. Lay them out on the grill rack and heavily char them on one side, about 8 minutes (the charred side should be black). Remove them from the grill and cool for about 5 minutes. Clean the grill rack if necessary. Put the scallions and the remaining sauce ingredients in a blender and process until smooth, about 3 minutes. Set aside at room temperature. For the wings: Fill a chimney starter with 3 pounds hardwood charcoal, ignite the charcoal, and allow to burn until the coals are evenly lit and glowing. Distribute the coals in an even layer in the bottom of a kettle grill. Place the grill rack as close to the coals as possible. Drain the wings; discard the brine. Dry the wings with paper towels, toss in the peanut oil, and season with the BBQ rub. Place the wings in a single layer on the grill rack over the hot coals and grill until they don’t stick to the rack anymore, about 5 minutes. Turn the wings over and grill for 8 minutes more. Transfer the wings to a baking sheet. Drain the wood chips. Lift the rack from the grill and push the coals to one side. Place the wood chips on the coals and replace the rack. After about 2 minutes, place the wings in a single layer over the side of the grill where there are no coals. Place the lid on the grill, with the lid’s vents slightly open; the vents on the bottom of the grill should stay closed. Smoke the wings for 10 minutes. It’s important to monitor the airflow of the grill: keeping the lid’s vents slightly open allows a nice steady flow of subtle smoke. Remove the wings from the grill, toss them in the sauce, and place them on a platter or in a serving pan. Top with the chopped scallions and peanuts and serve.

Peabody stripped off Uptight’s clothing and placed him in a cast iron tub with several decomposing derelict dogs from the dump. He hogtied his arms behind him and connected his feet so he couldn't get any leverage to get out of the tub. Then, he made several slices through the Dean’s arms and legs with a butcher knife and rubbed some of the gangrenous tissue into the wounds so the infection would spread quickly throughout his extremities. By tomorrow, he was confident the maggots feeding on the dead dogs would transfer into the dean's body and start devouring him while he was still alive. * * * Three days later, both enclosures were teeming with flies and maggots. Five down and one to go, Trixy Montpelier.

PROFESSOR’S TEASER Here is an interesting teaser from Harvard economics professor Greg Mankiw, in a blog post entitled ‘A quick note on a universal basic income’.25 Consider an economy in which average income is $50,000 but with much income inequality. To provide a social safety net, two possible policies are proposed. Which would you prefer? — A universal transfer of $10,000 to every person, financed by a 20-percent flat tax on income. — A means-tested transfer of $10,000. The full amount goes to someone without any income. The transfer is then phased out: You lose 20 cents of it for every dollar of income you earn. These transfers are financed by a tax of 20 percent on income above $50,000. I have seen smart people argue as follows: Policy A is crazy. Why should Bill Gates get a government transfer? He doesn’t need it, and we would need to raise more taxes to pay for it. Policy B is more progressive. It targets the transfer to those who really need it, and the transfer is financed by a smaller tax increase levied only on those with above-average incomes. But here is the rub. The two policies are equivalent. If you look at the net payment (taxes less transfers), everyone is exactly the same under the two plans. The difference is only a matter of framing. The professor’s argument is logically sound, although in practice the two policies are not equivalent. Means testing necessarily involves administrative costs for the state, and personal costs for the claimants, that reduce the value of any payment below its nominal value. Means-tested benefits are also uncertain and unstable, because the earned income on which they are based is uncertain and unstable. So, while the exchequer cost of the two policies may be equivalent, the value to recipients is not. All the more reason to go for the non-means-tested universal payment and claw it back from higher earners through the tax system.

She rubbed a hand down his neck, and Synovi bent his head, pressing his forehead against hers. No words were spoken; just energy transferred.

TOPPING 1 cup (lightly packed) fresh flat-leaf parsley leaves 2 garlic cloves, peeled and coarsely crushed 2 shallots, peeled and thinly sliced 4 slices good white bread (4 ounces) 2 tablespoons good olive oil About ⅓ cup water Preheat the oven to 425 degrees. Rub the leg of lamb with the butter, and sprinkle it with the salt and pepper. Place in a roasting pan top side up, and bake for 20 minutes. FOR THE TOPPING: Meanwhile, put the parsley, garlic, shallots, and bread into a food processor, and process just enough to finely chop all the ingredients, or chop them by hand. Transfer to a bowl, and mix in the olive oil, gently tossing it with the other topping ingredients until the bread mixture is coated. (This will help hold the topping together on the roast, and the oil makes the bread crumbs brown beautifully.) After the lamb has baked for 20 minutes, tilt the pan, and use the fat that collects on one side to baste the lamb. Pat the crumb mixture gently but firmly over the top and sides of the lamb to make it adhere. Return the lamb to the oven, and reduce the heat to 400 degrees. Cook for another 30 minutes or so, or until the internal temperature registers 125 to 130 degrees for medium-rare meat. Transfer the lamb to an ovenproof platter, and keep it warm in a 150-degree oven. It should rest for 15 to 20 minutes before carving. Meanwhile, pour the water into the pan, and stir well with a wooden spatula to melt the solidified juices and mix the water with the drippings. Slice the lamb and serve it with these natural juices.

Single-sheet prints in the ukio-e style began to appear around 1680, offered by the same publishers who were producing woodblock-printed books. An efficient devision of labor allowed multiple copies to be produced at high speed, without the need of a printing press. The publisher controlled the entire process, contracting with an artist to design the images; a block cutter to carve the wooden printing blocks, one for each color; and a printer to ink and print the blocks, placing each sheet of paper face down on the inked block and rubbing the back of the sheet with a pad to transfer the ink. Each of these artisans might have apprentices or assistants who were also involved in the process.

Alright, Captain Stan,” I said as I grabbed a slip of parchment. “Stealth destruction is your primary operative, which means none of my weapons are ideal. Lucky for you, though, I was onto something before that last channeling gem mysteriously killed itself.” Stan made a point of avoiding my gaze as he focused intently on the blank page in front of us, and I snorted as I began sketching out the elemental degree mapping. Then I drew the beginnings of a rune Dragir had helped me balance when I stopped by House Quyn about the rockets, and when I finished the last line, I shifted the paper to present it to Stan. “This is an altered form of the fireball rune I’ve been using for the 1911s,” I explained. “According to Dragir, this seventeenth degree will counter the flash of the flames, so while they’ll still be burning, they won’t give off a blaze. I have no idea how that’s supposed to work, but we’ll have to see when we do our first trial run. This line that intersects both the sixty-fourth and eleventh degrees is the silencing method we’re going with. Ideally, not even a crackle will give you away. Initially, I was gonna make you a fun little flamethrower, but--” Stan nodded vigorously as he rubbed his hands together, and I sent him an apologetic smirk. “I don’t think it’s gonna work, though,” I continued, and the little metal man deflated. “I know, but your intelligence last night got me thinking, and despite how powerful this rune will be, it doesn’t change the fact that tiny elemental degree lines tend to be less powerful. Using a weapon your size, you could be standing there all day trying to burn up one engraving with an exterior flame attack. Now that we know you’re up against foot-tall defensive runes, though, I’ve decided we need to pack a bigger punch straight into your target without running out the clock. Ideally, these burns should be able to carry on with the same strength while Solana books it to the next target, and one jet of enchanted flames doesn’t accomplish that.” Stan could see the logic, and I could tell he was trying not to look too bummed out about the flamethrower. “I think you’ll like our alternative option, though,” I assured him, “because I already have a highly effective way of achieving our goal, and if this balance of silencing elements works as it should, then it logically follows that its properties would transfer to whatever it’s being channeled through. For example, a bullet.” Now, Stan slowly looked up at me, and I sent him an evil grin. “That’s right, buddy,” I confirmed. “It’s miniature gun time.” The little metal man shot to his feet, and the way he exalted like a maniac with his arms out wide and his head thrown back made me wonder if this was his version of a villainous laugh. Then he started gunning down every scrap of metal in the shop with his invisible guns, and I briefly questioned if I was making a poor decision.

Stupid dog, do you realize you have actually LITERALLY bitten the hand that feeds you?" Schatzi looks at me with a withering stare, arching her bushy eyebrows haughtily, and then turns her back to me. I stick out my tongue at her back, and go to the kitchen to freshen her water bowl. Damnable creature requires fresh water a zillion times a day. God forbid a fleck of dust is dancing on the surface, or it has gone two degrees beyond cool, I get the laser look of death. Once there was a dead fly in it, and she looked in the bowl, crossed the room, looked me dead in the eye, and squatted and peed on my shoes. I usually call her Shitzi or Nazi. I suppose I'm lucky she deigns to drink tap water. Our bare tolerance of each other is mutual, and affection between us is nil. The haughty little hellbeast was my sole inheritance from my grandmother who passed away two years ago. A cold, exacting woman who raised me in my mother's near-complete absence, Annelyn Stroudt insisted on my calling her Grand-mère, despite the fact that she put the manic in Germanic, ancestry-wise. But apparently when her grandparents schlepped here mother from Berlin to Chicago, they took a year in Paris first, and adopted many things Française. So Grand-mère it was. Grand-mère Annelyn also insisted on dressing for dinner, formal manners in every situation, letterpress stationary, and physical affection saved for the endless string of purebred miniature schnauzers she bought one after the other, and never offered to the granddaughter who also lived under her roof. Her clear disappointment in me must have rubbed off on Schatzi, who, despite having lived with me since Grand-mère died neatly and quietly in her sleep at the respectable age of eighty-nine, has never seen me as anything but a source of food, and a firm hand at the end of the leash. She dotes on Grant, but he sneaks her nibbles when he cooks, and coos to her in flawless French. Sometimes I wonder if the spirit of Grand-mère transferred into the dog upon death, and if the chilly indifference to me is just a manifestation of my grandmother's continued disapproval from beyond the grave. Schatzi wanders over to her bowl, sniffs it, sneers at me one last time for good measure, shakes her head to ensure her ears are in place, like a society matron checking her coif, and settles down to drink.

In contrast to most of the examples given in this chapter, it is occasionally recorded that even solitary confinement imposed by enemies can be the trigger for psychological experiences of lasting value. Anthony Grey, who experienced solitary confinement in China, and Arthur Koestler, who was similarly imprisoned in Spain, discussed their experiences together on television. The transcript of their discussion appears in Koestl’s collection of essays, Kaleidoscope. Both men were grateful that they did not have to share a cell with another prisoner. Both felt that solitude enhanced their appreciation of, and sympathy with, their fellow men. Both had intense experiences of feeling that some kind of higher order of reality existed with which solitude put them in touch. Both felt that trying to put this experience into words tended to trivialize it, because words could not really express it. Although neither man subscribed to any orthodox religious belief, both agreed that they had felt the abstract existence of something which was indefinable or which could only be expressed in symbols. Anthony Grey thought that his experience had given him a new awareness and appreciation of normal life. Koestler concurred, but added that he had also become more aware of horrors lurking under the surface. Koestler also refers to a feeling of inner freedom, of being alone and confronted with ultimate realities instead of with your bank statement. Your bank statement and other trivialities are again a kind of confinement. Not in space but in spiritual space . . . So you have got a dialogue with existence. A dialogue with life, a dialogue with death. Grey comments that this is an area of experience into which most people do not enter. Koesder righdy affirms that most people have occasional confrontations of this kind when they are severely ill or when a parent dies, or when they first fall in love. Then they are transferred from what I call the trivial plane to the tragic or absolute plane. But it only happens a few times. Whereas in the type of experience which we shared, one has one’s nose rubbed into it, for a protracted period.17 So, occasionally, good can come out of evil. Anthony Grey recalled being shown a painting by a Chinese friend in which a beautiful lotus flower is growing out of mud. The human spirit is not indestructible; but a courageous few discover that, when in hell, they are granted a glimpse of heaven.

Electricity was a harder problem than steam had been. Though it was conceived first as a fluid, it wasn’t something that could be boiled up by heating a mass of liquid and released in controlled volumes to push a heavy piston to turn wheels. It was not a prime mover—a machine such as a windmill or a steam engine, which converts a natural source of energy into mechanical energy—it was a transfer agent. A Leyden jar discharged intermittently, in multiple bursts, each successive burst weaker than the last. A conductor—a wire, a river—could carry the charge, but when it reached the end of the wire or the other side of the river, it discharged all at once. Franklin’s electrostatic motor was powerful, yet it lacked a source of energy beyond a workman rubbing a sulfur ball to charge a Leyden jar. Assigning a workman to turn the spit by hand continued to be both simpler and less expensive. Again, unlike steam, electricity lacked obvious applications, however mysterious and fascinating it might be. With enough equipment—cat skin and amber, Leyden jar mounted with a spark gap—you could use it to light a candle. A few did, another parlor trick, but most continued to borrow a flame from the fireplace or strike a light with flint and steel.

coconut-curry chicken Serves 2 Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes 3 tablespoons cooking fat ½ onion, finely diced 2 cloves garlic, minced 1 tablespoon yellow curry powder 1 cup canned crushed tomatoes ½ cup coconut cream 1 teaspoon salt ½ teaspoon black pepper 1½ pounds bone-in, skin-on, split chicken breasts (2 pieces) 1 lime, quartered Don’t pour all the curry sauce over the chicken; once the mixture has come into contact with the raw meat, you have to throw it out. Instead, place your chicken in a shallow bowl, and pour a little of the sauce over the chicken. Brush or rub it evenly over the meat, then flip and repeat on the other side. Save the extra sauce to drizzle over the top of this dish before serving, or use it to top tomorrow night’s chicken, shrimp, or vegetables. To make the curry sauce, melt the cooking fat in a saucepan over medium heat and swirl to coat the bottom of the pan. When the fat is hot, add the onion and cook, stirring, until translucent, 2 to 3 minutes. Add the garlic and stir until it becomes aromatic, about 30 seconds. Add the curry powder and stir for 15 to 20 seconds, taking care that the garlic and curry powder don’t burn. Add the tomatoes and simmer until thickened, about 5 minutes. Transfer the contents of the pan to a food processor or blender and puree until smooth. Pour into a mixing bowl and let cool. Mix in the coconut cream, salt, and pepper. Place the chicken in a shallow bowl. Pour some of the sauce over the chicken and brush it on each side. Preheat a grill to high heat (500°F). Remove the chicken from the curry sauce and discard the extra sauce. Add the chicken, breast-side down, to the grill and sear until golden brown, about 2 minutes. (When the meat is properly seared it will pull off the grates very easily, so don’t rush this step.) Turn the chicken over so the bone side is down and place over indirect heat. Cover with the grill lid and continue to cook until the internal temperature of the chicken is 160°F, or the breast meat springs back when pressed with a finger. This will take 10 to 15 minutes, depending on thickness. Let the chicken rest for 5 minutes. Serve with a squeeze of lime juice and the reserved curry sauce. Make It a Meal: This recipe goes great with Cauliflower Rice and Sautéed Kale with Almonds, or grilled peppers, onions, and pineapple (see Perfect Grilled Vegetables). ✪Baked Coconut-Curry chicken If you don’t have a grill, you can bake the chicken in the oven. Turn the oven to Broil (or 500°F), and place the raw chicken in a baking dish. Sear the chicken in the oven for 5 minutes. Reduce the oven temperature to 350°F. Brush the chicken with the curry sauce and finish cooking in the oven for 10 to 15 minutes (depending on thickness), until the internal temperature reaches 160°F.

roman-style omelet omelette romano ½ pound hot or sweet Italian sausage 12 large eggs Pinch of baking powder Kosher salt and freshly ground black pepper 4 tablespoons unsalted butter ¼ cup julienned roasted red bell pepper (see Note) 2 tablespoons fresh basil, washed, stems removed, julienned 2 ounces goat cheese, crumbled (about 2 tablespoons) 1 In a sauté pan, cook the sausage over medium-high heat until nicely browned and cooked through. Drain on paper towels until cool enough to handle, and then crumble the sausage meat. Set aside. 2 Crack the eggs into a mixing bowl, add the baking powder, and season to taste with salt and pepper. Using a wire whisk, beat until smooth and airy. 3 In a large nonstick sauté or 7-or 8-inch omelet pan, melt 1 tablespoon of butter over medium heat. Pour about a quarter of the eggs into the pan, sprinkle with a little more salt and pepper, and cook for 30 seconds, or until the bottom begins to set. 4 Gently flip the eggs and cook for about 30 seconds longer, or until the bottom sets but the eggs do not brown. 5 Sprinkle about a quarter of the bell pepper, a quarter of the basil, and a quarter of the cheese just off center on the omelet. Fold in half, cook for about 1 minute to soften the cheese and warm the bell pepper, and slide from the pan onto a plate and serve. Repeat to make 3 more omelets. I call this a Roman omelet because of its ingredients, particularly the fresh sausage. Every supermarket in the United States sells Italian sausage labeled “sweet” or “hot and spicy.” The choice is yours. When I think of the sausage I have eaten in Italy and especially in Rome, I think of the classic fennel-infused fresh pork sausage, which adds flavor that is just bold enough for this simple omelet whose flavor is further boosted with roasted peppers and basil. The goat cheese is the finishing touch.  serves 4 note To roast bell peppers, char them over a grill or gas flame or under a broiler until blackened on all sides and soft. Turn them as they char to ensure even blackening. Remove from the heat and transfer to a bowl. Cover with plastic wrap and set aside for about 20 minutes to steam as they cool. Lift the peppers from the bowl and rub or peel off the blackened skin. frittata with oven-dried cherry tomatoes and mozzarella frittata con pomodorini secchi e mozzarella 12 large eggs 1 cup freshly grated Parmigiano-Reggiano cheese ¼ cup whole milk Pinch of baking powder Kosher salt and freshly ground black pepper 4 tablespoons unsalted butter 32 Oven-Dried Cherry Tomato halves (recipe follows) 16 baby mozzarella balls, each about ½ ounce, halved