Ruby Alternative Quotes

I always started studying with the best intentions, telling myself that today just might be the day it all fell into place, and everything would be different. But more often than not, though, after a couple of pages of practice problems, I'd find myself spiraling into an all-out depression. When it was really bad, I'd put my head down on my book and contemplate alternate options for my future. "whoa," I heard a voice say. It was muffled slightly by my hair, and my arm, which I locked around my head in an effort to keep my brain from seeping out.

He would often spend a whole day settling and resettling in their cases the various stones that he had collected, such as the olive-green chrysoberyl that turns red by lamplight, the cymophane with its wirelike line of silver, the pistachio-coloured peridot, rose-pink and wine-yellow topazes, carbuncles of fiery scarlet with tremulous, four-rayed stars, flame-red cinnamon-stones, orange and violet spinels, and amethysts with their alternate layers of ruby and sapphire. He loved the red gold of the sunstone, and the moonstone’s pearly whiteness, and the broken rainbow of the milky opal.

Lillian’s lashes lowered as she let him ease her closer, his hand sliding over the length of her spine. Her breasts and waist felt swollen within the insulating grip of her corset, and she suddenly longed to be rid of it. Taking as deep a breath as the stays would allow, she became aware of a sweetly spicy scent in the air. “What is that?” she murmured, drawing in the fragrance. “Cinnamon and wine…” Turning in the circle of his arms, she looked around the spacious bedroom, past the poster bed to the small table that had been set near the window. There was a covered silver dish on the table, from which a few traces of sweet-scented steam were still visible. Perplexed, she twisted back to look at Marcus. “Go and find out,” he said. Curiously Lillian went to investigate. Taking hold of the cover’s handle, which had been wrapped with a linen napkin, she lifted the lid, letting a soft burst of intoxicating fragrance into the air. Momentarily puzzled, Lillian stared at the dish, and then burst out laughing. The white porcelain dish was filled with five perfect pears, all standing on end, their skin gleaming and ruby-red from having been poached in wine. They sat in a pool of clear amber sauce that was redolent of cinnamon and honey. “Since I couldn’t obtain a pear from a bottle for you,” came Marcus’s voice from behind her, “this was the next best alternative.” Lillian picked up a spoon and dug into one of the melting-soft pears, lifting it to her lips with relish. The bite of warm, wine-soaked fruit seemed to dissolve in her mouth, the spiced honey sauce causing a tingle in the back of her throat. “Mmmm…” She closed her eyes in ecstasy. Looking amused, Marcus turned her to face him. His gaze fell to the corner of her lips, where a stray drop of honey sauce glittered. Ducking his head, he kissed and licked away the sticky drop, the caress of his mouth causing a new pleasurable ache deep inside her. “Delicious,” he whispered, his lips settling more firmly, until she felt as if her blood were flowing in streams of white-hot sparks. She dared to share the taste of wine and cinnamon with him, tentatively exploring his mouth with her tongue, and his response was so encouraging that she wrapped her arms around his neck and pressed herself closer. He was delicious, the taste of his mouth clean and sweet, the feel of his lean, solid body immeasurably exciting. Her lungs expanded with shaky-hot breaths, restrained by the clench of her corset stays, and she broke the kiss with a gasp. “I can’t breathe.” Wordlessly Marcus turned her around and unfastened the gown. Reaching her corset, he untied the laces and loosened them with a series of expert tugs, until the stays expanded and Lillian gulped in relief. “Why did you lace so tightly?” she heard him ask. “Because the dress wouldn’t fasten otherwise. And because, according to my mother, Englishmen prefer their women to be narrow-waisted.” Marcus snorted as he eased her back to face him. “Englishmen prefer women to have larger waists in lieu of fainting from lack of oxygen. We’re rather practical that way.” Noticing that the sleeve of her unfastened gown had slipped over her white shoulder, he lowered his mouth to the smooth curve.

At present, the FDA does not require genetically modified foods to be labeled; however, it has developed a guiding document for companies that wish to declare genetically enhanced ingredients in their food. A number of alternative proposals are being considered concerning the labeling of foods obtained through biotechnology.Δ

Taking as deep a breath as the stays would allow, she became aware of a sweetly spicy scent in the air. "What is that?" she murmured, drawing in the fragrance. "Cinnamon and wine..." Turning in the circle of his arms, she looked around the spacious bedroom, past the poster bed to the small table that had been set near the window. There was a covered silver dish on the table, from which a few traces of sweet-scented steam were still visible. Perplexed, she twisted back to look at Marcus. "Go and find out," he said. Curiously Lillian went to investigate. Taking hold of the cover's handle, which had been wrapped with a linen napkin, she lifted the lid, letting a soft burst of intoxicating fragrance into the air. Momentarily puzzled, Lillian stared at the dish, and then burst out laughing. The white porcelain dish was filled with five perfect pears, all standing on end, their skin gleaming and ruby-red from having been poached in wine. They sat in a pool of clear amber sauce that was redolent of cinnamon and honey. "Since I couldn't obtain a pear from a bottle for you," came Marcus's voice from behind her, "this was the next best alternative." Lillian picked up a spoon and dug into one of the melting-soft pears, lifting it to her lips with relish. The bite of warm, wine-soaked fruit seemed to dissolve in her mouth, the spiced honey sauce causing a tingle in the back of her throat.

He took the necklace of alternating rubies and emeralds, leading to a central diamond pendant,

After checking the manual again, she located the mat in the trunk and peeled it back, then unscrewed the big winged nut holding down a sort of cardboard cover. Beneath it—shazaam!—lay the spare tire and pieces of what the instructions assured her was the jack. If only she had the faintest notion how to assemble it. She removed the metal components and shivered again. She’d packed a set of long johns, but she wasn’t eager to spend time removing boots or stripping off jeans. Activity would warm her. Keep moving. Next the tire, which was determined not to leave its cocoon. She was strong for her size from years of hauling around big pots, but never had she cursed her small stature more. The thing weighed a ton, and it was wedged in there so tightly she couldn’t get it to budge. She’d go to the next step, then come back to the stupid spare. Nothing went better after that. Jacking up the car was a nightmare, and trying to loosen what the book called lug nuts simply wasn’t happening. Cold and scared and frustrated, Scarlett forced herself to think hard about the alternative: walking back to Sweetgrass Springs. But the town had been deserted except for Ruby’s,

Your job is one of synthesis; you must combine an overall understanding of your application’s requirements with knowledge of the costs and benefits of design alternatives and then devise an arrangement of code that is cost effective in the present and will continue to be so in the future.

The horror the Japanese have of the unexpected and the decisions is requires. The Japanese will become the most aesthetic people in the world. Six Buddhist sects have sprung from the interpretation of the scriptures and on ceremonial days, their priests wear tunics of raspberry, saffron, pistachio or violet, which create a lovely effect on the gray-brown-green of the Japanese landscape. The cemeteries are the fish ponds for the temples. These foreign visitors demand that before they leave Japan, someone should wrap up the "soul of Japan" for them. What do they want? Suddenly, through a simple mental process, their ignorance should be transformed into knowledge, clear-cut and precise, please, so that they can discuss it when they get home. I judge them, but I too, would sometimes like to find my meal set in front of me and fast. We come to this thin and frugal country with our greedy metabolisms: the whole West is that way. The golden dishes, the maharajahs, the rubies as big as the duck eggs, that is what struck our first explorers, not the frugality that is truly one of the marks of Asia. Have you ever drunk a good bottle of wine with a connaisseur? It is a form of torture. Because of the rhythm of Noh, travel is so slow that winter always overtakes travelers en route. They travel in tiny steps across a sort of mental Tibet. Japan: a self-sustaining island, rich in gold and in solver, excellent products, a disciplined and frugal population that carries cleanliness to the point of fanaticism, an always-appropriate alternation between honesty and hypocrisy, in short, the best governed state in the world. Walking does help to support the insupportable. When things turn bad, rather than expecting too much from people, one must sharpen one's relations with things. The tao ( the philosophy of Lao-tzu, sixth century B.C ) taught that our mind is a troublemaker that interferes between life and us, that we are victims of our categories. What exactly is Zen? For some it is a religion, for others a form of therapy, a means of liberation, a guide to character, a reaction of the Chinese spirit against the Indian spirit. True saints are not always on hand for writers who are passing through, people who don't need what one knows. In the Orient, knowledge is given spoonful by spoonful to the people who are truly hungry and the word "secret" means nothing here. In old Chinese Zen it was traditional to choose the gardener who knew nothing to succeed the master rather than one who knew too much. In this style of decor, as in the food, there is an immateriality repeated again and again: make yourself small, don't hurt the air, don't would our eyes with your terrible colored shirts, don't be so restless and don't offend this slightly bloodless perfection that we have been tending for eight hundred years. A crane preening his feathers, this elegant bird, so inexpressibly white, posed in the middle of the reeds, like a Ming vase.

toying with her toes. They were painted a deep ruby. Ridiculous, he told himself. Not the alternative. The one that had him imagining tasting each and every one of those toes before

I came across 'Banana Cake VI' (Allrecipes has many) while looking for a dressed-up alternative to my usual dowdy, loaf-tin banana breads. The recipe was uploaded to Cakerecipe.com in 1999 by Cindy Carnes, a licensed nurse living in Iowa. It was a large, tray-bake-style banana cake with cream-cheese frosting and a preternaturally moist crumb-- a recipe given to Carnes by a friend she had gone to visit. Buttermilk and lemon juice add gentle acidity, sharpening the banana flavor and keeping the fruit from browning so much; baking soda-- rather than baking powder-- gives instant lift. The real trick, though, is the technique. You cook the cake in a low oven, lower than most people would trust is going to work, but for a very long time. Then, you put it into the freezer for forty-five minutes, right after you've pulled it out of the oven, to arrest the cooking process. It's a smart idea, especially for a large cake, given how often the edges get overbaked before the centre is set. Carnes told me, of the friend who gave her the recipe, 'her son worked in a bakery in St Louis, and he said, "That's what we do with all of our cakes." I told her, "We need to share this with the world.

Jane Grigson joined the Observer magazine in the summer of 1968. Her first column was about strawberries. She wrote a recipe for strawberry barquettes-- small pastry boats filled with fruit and lacquered with redcurrant jam so that they looked like jewels. There was another for strawberry brulée in a sweet sablé shell, and coeur à la crème-- a cream pudding set in a heart-shaped mould and encircled with fruit. 'In Venice, in the season of Alpine strawberries...' she wrote, and it didn't really matter what she said next, because you were already in. In most recipes, the introduction serves the recipes. Jane's was the other way around. She wrote about the hybridized origins of modern strawberries in French market gardens, and how they feature in the mythology of the fertility goddess Frigg. After a few lines on the demanding anatomy of strawberry plants, she devoured into Jane Austen, talking about the agro-cosplay fruit-picking of the Regency ball-gown set. She refused to be complacent, especially about the things her readers already thought they knew. 'Strawberries, sugar and cream. The combination allows no improvement, you think?' Well, you're wrong. None of this would've counted for much if the recipes weren't great, but they really were. One week she'd give you smart alternatives to traditional Christmas cake-- rounds of meringue stacked with coffee cream, or Grasmere shortcake with preserved ginger. Another week it'd be the unimpeachable precision of carrot salad, celery soup or a recipe for ice cream flavored with cooked, puréed apples. The cooking was pantheistic and it dealt with everything from kippers to apples, parsley, prunes and fennel with the same care, even love. We get smug these days about how broad our tastes are, and to an extent we're right. But a newspaper now would never run a double-page spread of recipes for tripe. The magic of Jane Grigson is that though she was a smart cook, she was really a skilled purveyor of daydreams-- even if those daydreams were granular and exactingly researched. 'I sometimes think that the charm of a country's cookery lies not so much in its classic dishes as in its quirks and fancies,' she wrote. This included the esoterica of regional pies and rare apple cultivars. Something could be worthwhile without being useful. 'Walk into the yard of Château Mouton Rothschild,' began Jane's recipe for jellied rabbit, 'and you see a scatter of small fires. Some flare into the sky, others smoke as they are fed faggots of vine prunings.' Noisettes de porc aux pruneaux de Tours, crépinettes with chestnuts, carottes à la Vichy, angel's hair charlotte. She drew from the culinary canon as far back as Gervase Markham's seventeenth-century The English Huswife.