Simple Ingredient Quotes

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One is happy once one knows the necessary ingredients of happiness: simple tastes, a certain degree of courage, self denial to a point, love of work, and above all, a clear conscience.
George Sand (Correspondance, 1812-1876, Volume 5 (French Edition))
One is happy as a result of one's own efforts once one knows the necessary ingredients of happiness: simple tastes, a certain degree of courage, self denial to a point, love of work, and above all, a clear conscience.
George Sand
Some people can read War and Peace and come away thinking it's a simple adventure story. Others can read the ingredients on a chewing gum wrapper and unlock the secrets of the universe
Lex Luthor
Anxiety and anticipation, I was to learn, are the essential ingredients in suffering from pain, as opposed to feeling pain pure and simple.
Lucy Grealy (Autobiography of a Face)
When you have the best and tastiest ingredients, you can cook very simply and the food will be extraordinary because it tastes like what it is.
Alice Waters (The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution)
The critical ingredient is getting off your butt and doing something. It’s as simple as that. A lot of people have ideas, but there are few who decide to do something about them now. Not tomorrow. Not next week. But today. The true entrepreneur is a doer, not a dreamer.
Nolan Bushnell
Get a hobby. Hobbies are a steady source of interest, providing two essential ingredients in life: consistency and fun.
David Niven (The 100 Simple Secrets of Happy People: What Scientists Have Learned and How You Can Use It)
Political extremism involves two prime ingredients: an excessively simple diagnosis of the world's ills, and a conviction that there are identifiable villains back of it all.
John W. Gardner
For any meaningful business transaction, trust—built up over time—is the essential ingredient.
Dorie Clark (Stand Out Networking: A Simple and Authentic Way to Meet People on Your Own Terms (A Penguin Special from Portfolio))
As infinite as the world's ingredients and flavors may seem, a great starting point for learning about them is a simple principle: What grows together, goes together.
Sally Schneider
Food could be simple. Food could be anything you wanted, whether the ingredients came from a farmer's market or a convenience store. Food could be fan-freaking-tastic.
Molly Harper (The Undead In My Bed (Dark Ones #10.5; Half-Moon Hollow #2.5; Midnight Liaisons #1.5))
Being in control of your life and having realistic expectations about your day-to-day challenges are the key to stress management, which is perhaps the most important ingredient to living a happy, healthy and rewarding life.” Marilu Henner
A.P. Karia (Weight Loss Mind Hacks: 8 Simple Mind Hacks to Help You Lose Weight)
There's another wonderful Italian expression: l'arte d'arrangiarsi-the art of making something out of nothing. The art of turning a few simple ingredients into a feast,or a few gathered friends into a festival. Anyone with a talent of happiness can do this, not only the rich.
Elizabeth Gilbert
When you have the best and tastiest ingredients, you can cook very simply and the food will be extraordinary because it tastes like what it is.
Timothy Ferriss (The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life)
The truly good listeners of the world do more than just listen. They listen, seek to understand, and then validate. That third point is the secret sauce—the magic ingredient.
Michael S. Sorensen (I Hear You: The Surprisingly Simple Skill Behind Extraordinary Relationships)
Ask yourself a simple question: “How do I wake up every morning?” By that, I mean, what do those first few moments of consciousness feel like?
Shawn Wells (The Energy Formula: Six life changing ingredients to unleash your limitless potential)
My formula for everyday cooking: keep it simple yet satisfying, the quicker and easier the better, use real food ingredients, and include at least one vegetable.
Alyce Alexandra (Quick Dinners in the Thermomix)
BearPaw Duck Farm makes the BEST SwimmingBird Soup. So, what's the secret ingredient? Simple: Swimming. You don't have to be Michael Phelps to figure that out.
Jarod Kintz (BearPaw Duck And Meme Farm presents: Two Ducks Brawling Is A Pre-Pillow Fight)
Epicurus founded a school of philosophy which placed great emphasis on the importance of pleasure. "Pleasure is the beginning and the goal of a happy life," he asserted, confirming what many had long thought, but philosophers had rarely accepted. Vulgar opinion at once imagined that the pleasure Epicurus had in mind involved a lot of money, sex, drink and debauchery (associations that survive in our use of the word 'Epicurean'). But true Epicureanism was more subtle. Epicurus led a very simple life, because after rational analysis, he had come to some striking conclusions about what actually made life pleasurable - and fortunately for those lacking a large income, it seemed that the essential ingredients of pleasure, however elusive, were not very expensive. The first ingredient was friendship. 'Of all the things that wisdom provides to help one live one's entire life in happiness, the greatest by far is the possession of friendship,' he wrote. So he bought a house near Athens where he lived in the company of congenial souls. The desire for riches should perhaps not always be understood as a simple hunger for a luxurious life, a more important motive might be the wish to be appreciated and treated nicely. We may seek a fortune for no greater reason than to secure the respect and attention of people who would otherwise look straight through us. Epicurus, discerning our underlying need, recognised that a handful of true friends could deliver the love and respect that even a fortune may not. Epicurus and his friends located a second secret of happiness: freedom. In order not to have to work for people they didn't like and answer to potentially humiliating whims, they removed themselves from employment in the commercial world of Athens ('We must free ourselves from the prison of everyday affairs and politics'), and began what could best have been described as a commune, accepting a simpler way of life in exchange for independence. They would have less money, but would never again have to follow the commands of odious superiors. The third ingredient of happiness was, in Epicurus's view, to lead an examined life. Epicurus was concerned that he and his friends learn to analyse their anxieties about money, illness, death and the supernatural. There are few better remedies for anxiety than thought. In writing a problem down or airing it in conversation we let its essential aspects emerge. And by knowing its character, we remove, if not the problem itself, then its secondary, aggravating characteristics: confusion, displacement, surprise. Wealth is of course unlikely ever to make anyone miserable. But the crux of Epicurus's argument is that if we have money without friends, freedom and an analysed life, we will never be truly happy. And if we have them, but are missing the fortune, we will never be unhappy.
Alain de Botton
I don’t believe it can be taught as if it were a recipe. There aren’t ingredients and techniques that will guarantee success. Parameters exist that, if followed, will ensure a business can continue, but you cannot clearly define our business success and then bottle it as you would a perfume. It’s not that simple: to be successful, you have to be out there, you have to hit the ground running; and, if you have a good team round you and more than your fair share of luck, you might make something happen. But you certainly can’t guarantee it just by following someone else’s formula. Business is a fluid, changing substance.
Richard Branson (Losing My Virginity: How I've Survived, Had Fun, and Made a Fortune Doing Business My Way)
Does it seem like things were better when you were younger?” Huck asked. “Did life really make more sense then?” “Yeah,” Tress whispered. “I remember…calm nights, watching the spores fall from the moon. Lukewarm cups of honey tea. The thrill of baking something new.” “I remember not being afraid,” Huck said. “I remember waking each day to familiar scents. I remember thinking I understood how my life would go. Same as my parents’. Simple. Maybe not wonderful, but also not terrifying.” “I don’t think things were really better though,” Tress said softly, still staring at the ceiling. “We just remember it that way because it’s comforting.” “And because we couldn’t see the troubles,” Huck agreed. “Maybe we didn’t want to see them. When you’re young, there’s always someone else to deal with the problems.” Tress nodded. Beyond that, memories have a way of changing on us. Souring or sweetening over time—like a brew we drink, then recreate later by taste, only getting the ingredients mostly right. You can’t taste a memory without tainting it with who you have become.
Brandon Sanderson (Tress of the Emerald Sea (The Cosmere, #28))
We are eating warm bread slathered in cold butter and topped with salty anchovies, one of those three-ingredient Italian constructions- a shopping list more than a recipe- that can stop a conversation in its tracks.
Matt Goulding (Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture (Roads & Kingdoms Presents))
Study skills and learning skills are inert until they’re powered by an active ingredient,” Dweck says. The active ingredient is the simple but nonetheless profound realization that the power to increase your abilities lies largely within your own control.
Peter C. Brown (Make It Stick: The Science of Successful Learning)
The critical ingredient is getting off your butt and doing something. It's as simple as that. A lot of people have ideas, but three are few who decide to do something about them now. Not tomorrow. Not next week. But today. The true entrepreneur is a doer, not a dreamer.
Nolan Bushnell
The critical ingredient is getting off your butt and doing something. It's as simple as that. A lot of people have ideas, but there are few who decide to do something about them now. Not tomorrow. Not next week. But today. The true entrepreneur is a doer, not a dreamer.
Nolan Bushnell
One of the main ingredients of the inner millionaire is Self Love. Loving yourself means that you wake every day, embracing the person you are. You accept who you truly are and you greet each day with a smile and, with a strong sense of purpose hoping to make a difference in the world.
Andrew Barsa (The Inner Millionaire: The Simple Step by Step GUIDE to Financial Freedom)
Ethan’s parents constantly told him how brainy he was. “You’re so smart! You can do anything, Ethan. We are so proud of you, they would say every time he sailed through a math test. Or a spelling test. Or any test. With the best of intentions, they consistently tethered Ethan’s accomplishment to some innate characteristic of his intellectual prowess. Researchers call this “appealing to fixed mindsets.” The parents had no idea that this form of praise was toxic.   Little Ethan quickly learned that any academic achievement that required no effort was the behavior that defined his gift. When he hit junior high school, he ran into subjects that did require effort. He could no longer sail through, and, for the first time, he started making mistakes. But he did not see these errors as opportunities for improvement. After all, he was smart because he could mysteriously grasp things quickly. And if he could no longer grasp things quickly, what did that imply? That he was no longer smart. Since he didn’t know the ingredients making him successful, he didn’t know what to do when he failed. You don’t have to hit that brick wall very often before you get discouraged, then depressed. Quite simply, Ethan quit trying. His grades collapsed. What happens when you say, ‘You’re so smart’   Research shows that Ethan’s unfortunate story is typical of kids regularly praised for some fixed characteristic. If you praise your child this way, three things are statistically likely to happen:   First, your child will begin to perceive mistakes as failures. Because you told her that success was due to some static ability over which she had no control, she will start to think of failure (such as a bad grade) as a static thing, too—now perceived as a lack of ability. Successes are thought of as gifts rather than the governable product of effort.   Second, perhaps as a reaction to the first, she will become more concerned with looking smart than with actually learning something. (Though Ethan was intelligent, he was more preoccupied with breezing through and appearing smart to the people who mattered to him. He developed little regard for learning.)   Third, she will be less willing to confront the reasons behind any deficiencies, less willing to make an effort. Such kids have a difficult time admitting errors. There is simply too much at stake for failure.       What to say instead: ‘You really worked hard’   What should Ethan’s parents have done? Research shows a simple solution. Rather than praising him for being smart, they should have praised him for working hard. On the successful completion of a test, they should not have said,“I’m so proud of you. You’re so smart. They should have said, “I’m so proud of you. You must have really studied hard”. This appeals to controllable effort rather than to unchangeable talent. It’s called “growth mindset” praise.
John Medina (Brain Rules for Baby: How to Raise a Smart and Happy Child from Zero to Five)
Pear and Arugula Salad Although it sounds like a weird combination at first, this salad is delicious. It combines the pears with arugula and walnuts and the final result is rich and filling.   Time: 20 minutes Servings: 4   Ingredients: ·       1 pound arugula ·       2 pears, sliced ·       ½ lemon, juiced ·       1 teaspoon honey ·       1 teaspoon apple cider vinegar ·       1 tablespoon Dijon mustard ·       Salt and pepper to taste ·       ¼ cup walnuts, chopped   Directions: 1     Place the arugula on a platter. Arrange the pear slices over the arugula. 2     In a small glass jar, mix the lemon juice, honey, vinegar and mustard. Add salt and pepper to taste and cover the jar with a lid. 3     Shake well then drizzle the dressing over the salad. 4     Top with walnuts and serve immediately.   Nutritional information per serving Calories: 145 Fat: 5.7g Protein: 5.4g Carbohydrates: 22.8g
Jonathan Vine (Clean Food Diet: Avoid Processed Foods and Eat Clean with Few Simple Lifestyle Changes)
Sadhana It is important not to keep eating through the day. If you are below thirty years of age, three meals every day will fit well into your life. If you are over thirty years of age, it is best to reduce it to two meals per day. Our body and brain work at their best only when the stomach is empty. So be conscious of eating in such a way that within two and a half hours, your food moves out of the stomach, and within twelve to eighteen hours completely out of the system. With this simple awareness you will experience much more energy, agility, and alertness. These are the ingredients of a successful life, irrespective of what you choose to do with it.
Sadhguru (Inner Engineering: A Yogi's Guide to Joy)
For dinner, Victor makes roast chicken, potatoes, and a simple but elegant mâche salad, all with the ingredients we picked up at a market earlier. "The chicken," I say, after taking a bite, "is so good." "Just sea salt, olive oil, garlic, and a little rosemary," he says. "People overcomplicate chicken. That's really all you need.
Sarah Jio (All the Flowers in Paris)
Curried Chicken and Quinoa Salad INGREDIENTS 3 ounces cooked chicken breast, cooled ¼ teaspoon curry powder ¼ cup nonfat Greek yogurt ¼ cup cooked quinoa ¼ cup chopped apple ½ celery stalk, green parts only, finely chopped 1 tablespoon golden raisins 2 cups chopped fresh spinach DIRECTIONS 1. In a bowl, mix all the ingredients together except the spinach. 2. Serve the salad over the spinach.
Bob Harper (The Skinny Rules: The Simple, Nonnegotiable Principles for Getting to Thin)
The Crowd Follower: I don’t believe it? The Risk Taker: What exactly you don’t believe? The completion of the project or the process of completion. The Crowd Follower: I don’t believe this can be done this way. No one ever thought of such method, it is beyond my belief. The Risk Taker: Exactly! Your belief was in the failure, you believed its impossible, & when the work progressed, you started questioning the process? The Crowd Follower: I need to know how they made it possible? The Risk Taker: It’s very simple, unlike you. They started with a clean thought process & a missing ingredient, you know what was missing? The belief that it is impossible. They believed it’s possible, & they kept trying & improvising during the process. The absence of a dis-belief resulted in a new method. They discussed the set-backs/failures in a positive manner on making it more effective, and not to declare the project as failure & stop work. It’s the thought process which provides a positive or negative result, when you start negatively you are already working towards proving your point that it’s impossible, didn’t I tell you so? However positive thoughts generates a positive energy that produces improvisation & innovation required to succeed
Shahenshah Hafeez Khan
HYGGE TIP: CREATE A COOKING CLUB A few years ago, I wanted to create some kind of system that would mean I would get to see some of my good friends on a regular basis, so we formed a cooking club. This was in part prompted by my work, as the importance of our relationships always emerges as a key indicator of why some people are happier than others. Furthermore, I wanted to organize the cooking club in a way that maximized the hygge. So instead of taking turns being the host and cooking for the five or six other people, we always cook together. That is where the hygge is. The rules are simple. Each time there is a theme, or a key ingredient—for example, duck or sausages—each person brings ingredients to make a small dish to fit the theme. It creates a very relaxed, informal, egalitarian setting, where no one person has to cater for the guests—or live up to the standards of the last fancy dinner party.
Meik Wiking (The Little Book of Hygge: Danish Secrets to Happy Living)
What a pretty color... A kind of goldish-green, with an emerald tint to it... Mmm...! A sweet, gentle, slightly bitter flavor with a soft aftertaste... It's as if a breeze from a mountain stream has just blown through my body... I probably wouldn't have understood this flavor if you had just given it to me the moment I arrived here after walking under the sun. It's all because I drank that hot hōjicha first... Now I get it! You made me walk under the scorching sun so that I'd understand the flavor of this tea... This house... the mild breeze from the rice paddies... the sound of cicadas... the dragonflies... What luxury..." "This gyokuro is the last thing I've prepared for you today." "Ōhara, I'm going to get angry if you give me anything else. I've just had a taste of real Japan. The spirit of Japan. As long as the Japanese do not lose this spirit, they'll be fine. This is that essential ingredient all those expensive feasts were lacking. So what more could I ask for?
Tetsu Kariya (Japanese Cuisine)
BEE’S KNEES COCKTAIL ½ ounce honey simple syrup (recipe follows) 1 ounce lemon juice (about ½ medium lemon) 2 ounces gin Lemon peel Fill a cocktail shaker with ice. Add ingredients (except peel) and shake; strain into a martini glass. Twist the lemon peel and set inside glass. HONEY SIMPLE SYRUP In a small saucepan combine ⅓ cup honey and ⅓ cup water. Over low heat stir the mixture until honey starts to dissolve. Let cool and pour into a squeeze bottle or glass container. Will keep for several weeks.
Jodi Picoult (Mad Honey)
However, one might ask why you decided to veer from your usual course and make every element so simple---relatively speaking." Elijah had been anticipating some question like this. "You asked me to show myself on a plate. Sometimes things that appear simple are actually quite complex. And sometimes the most complex-seeming things truly have little substance. On occasion, the ingredients must speak for themselves," he replied, feeling for all the world like whatever happened later, he'd done himself proud.
Jennieke Cohen (My Fine Fellow)
Mow a neighbor's lawn. • Give your spouse a back rub. • Write a check for a local charity. • Compliment a coworker. • Bake a pie for someone. • Slip a $20 bill into the pocket of a needy friend. • Laugh out loud often and share your smile generously. • Buy gift certificates and give them away anonymously. hildren and gardens go naturally together. Children are observers, and they learn so much more when they can see what they're learning. And when Mom or Grandma and kids work together, gardening is a great way to build relationships. There's something about digging and weeding that makes sharing confidences so much easier. And it's a great lesson for kids that work can be meaningful. That it brings tangible rewards-fresh vegetables and beautiful flowers. Best of all, the children help you learn too. They freshen your wonder. And when they pass on the learning and wonder to their own children, you've helped start a lasting and living legacy. Sur simple ingredients can make a meal memorable. First, the care you take in setting the table establishes the tone or atmosphere. Second is the food. That always
Emilie Barnes (365 Things Every Woman Should Know)
My favorite of all was still the place on Vermont, the French cafe, La Lyonnaise, that had given me the best onion soup on that night with George and my father. The two owners hailed from France, from Lyon, before the city had boomed into a culinary sibling of Paris. Inside, it had only a few tables, and the waiters served everything out of order, and it had a B rating in the window, and they usually sat me right by the swinging kitchen door, but I didn't care about any of it. There, I ordered chicken Dijon, or beef Bourguignon, or a simple green salad, or a pate sandwich, and when it came to the table, I melted into whatever arrived. I lavished in a forkful of spinach gratin on the side, at how delighted the chef had clearly been over the balance of spinach and cheese, like she was conducting a meeting of spinach and cheese, like a matchmaker who knew they would shortly fall in love. Sure, there were small distractions and preoccupations in it all, but I could find the food in there, the food was the center, and the person making the food was so connected with the food that I could really, for once, enjoy it.
Aimee Bender (The Particular Sadness of Lemon Cake)
Trust is the most important ingredient in any relationship, for the simple reason that without trust, the relationship doesn’t actually mean anything. A person could tell you that she loves you, wants to be with you, would give up everything for you, but if you don’t trust her, you get no benefit from those statements. You don’t feel loved until you trust that the love being expressed toward you comes without any special conditions or baggage attached to it. This is what’s so destructive about cheating. It’s not about the sex. It’s about the trust that has been destroyed as a result of the sex. Without trust, the relationship can no longer function.
Mark Manson (The Subtle Art of Not Giving a F*ck: A Counterintuitive Approach to Living a Good Life)
Anything good on the trucks?" "Some beautiful lake salmon, fresh asparagus, and new potatoes." "New enough their skin is peeling?" "Yes." "I know what we're going to do today!" Lou felt the excitement surge. This was why she loved cooking: getting amazing fresh ingredients and making something extraordinary. Luella's traditional French menu didn't leave much room for creativity, so the daily special had become Lou's canvas, where she was limited only by her imagination and whims. "We'll keep it a simple spring dinner. Roast the potatoes in butter, salt, and pepper. Maybe some thyme or tarragon, too. We'll top the salmon fillets with hollandaise and roast the asparagus.
Amy E. Reichert (The Coincidence of Coconut Cake)
Tonight she'd share her idea with Chris over a rare family meal. In preparation, she was making scrambled eggs, bacon, and toast, one of the few meals she could cook without setting off the fire alarms. She hated having to come up with meals day after day after day. Chris was the one who could cook- her talent was eating. But it didn't make sense for him to work full time and then cook dinner every night, so she did her best, mastering a few simple dishes like tacos and barbecue pork sandwiches. If it involved more than one pot, forget it. Too many ingredients? No way. Scrambled eggs with cheese and herbs was her specialty. The family called them "Katie eggs" because when Kate was four, it was all she could eat for six months, ergo MJ's mastery of them.
Amy E. Reichert (Luck, Love & Lemon Pie)
Conflict is not only normal, then; it’s absolutely necessary for the maintenance of a healthy relationship. If two people who are close are not able to hash out their differences openly and vocally, then the relationship is based on manipulation and misrepresentation, and it will slowly become toxic. Trust is the most important ingredient in any relationship, for the simple reason that without trust, the relationship doesn’t actually mean anything. A person could tell you that she loves you, wants to be with you, would give up everything for you, but if you don’t trust her, you get no benefit from those statements. You don’t feel loved until you trust that the love being expressed toward you comes without any special conditions or baggage attached to it.
Mark Manson (The Subtle Art of Not Giving a F*ck: A Counterintuitive Approach to Living a Good Life)
There are a dozen factors that make Japanese food so special- ingredient obsession, technical precision, thousands of years of meticulous refinement- but chief among them is one simple concept: specialization. In the Western world, where miso-braised short ribs share menu space with white truffle ceviche, restaurants cast massive nets to try to catch as many fish as possible, but in Japan, the secret to success is choosing one thing and doing it fucking well. Forever. There are people who dedicate their entire lives to grilling beef intestines, slicing blowfish, kneading buckwheat into tangles of chewy noodles- microdisciplines with infinite room for improvement. The concept of shokunin, an artisan deeply and singularly dedicated to his or her craft, is at the core of Japanese culture.
Matt Goulding (Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture)
I’ve written about the giving of trust as though it were a simple formula for building loyalty. But it isn’t simple at all. The talent that is an essential ingredient of leadership tells the leader whom to trust and how much to trust and when to trust. The rule is (as with children) that trust be given slightly in advance of demonstrated trustworthiness. But not too much in advance. You have to have an unerring sense of how much the person is ready for. Setting people up for failure doesn’t make them loyal to you; you have to set them up for success. Each time you give trust in advance of demonstrated performance, you flirt with danger. If you’re risk-averse, you won’t do it. And that’s a shame, because the most effective way to gain the trust and loyalty of those beneath you is to give the same in equal measure.
Tom DeMarco (Slack: Getting Past Burnout, Busywork, and the Myth of Total Efficiency)
If you had any ingredients at your disposal, what would you make?" "You said it was a small dinner?" "Yes," he affirmed. "In that case, I would begin with a gustatio of salad with peppers and cucumbers, melon with mint, whole-meal bread, soft cheese, and honey cake." I tried to draw on my memory of one of the last meals I'd made for Maximus. Apicius licked his lips. "Yes, yes, go on." "Then pomegranate ice to cleanse the palate, followed by a cena prima of saffron chickpeas, Parthian chicken, peppered morels in wine, mussels, and oysters. If I had more time, I would also serve a stuffed suckling pig. And to close, a pear patina, along with deep-fried honey fritters, snails, olives, and, if you have it on hand, some wine from Chios or Puglia." "Perfect. Simple and the flavors would blend nicely at the beginning of the meal.
Crystal King (Feast of Sorrow)
He worked without pause for two hours - with increasingly hectic movements, increasingly slipshod scribblings of his pen on the paper, and increasingly large doses of perfume sprinkled on to his handkerchief and held to his nose. He could hardly smell anything now, the volatile substances he was inhaling had long since drugged him; he could no longer recognize what he thought had been established beyond doubt at the start of his analysis. He knew that it was pointless to continue smelling. he would never ascertain the ingredients of this new-fangled perfume, certainly not today, nor tomorrow either, when his nose would have recovered, God willing. He had never learned fractionary smelling. Dissecting scents, fragmenting a unity, whether well or not-so-well blended, into its simple components, was a wretched, loathsome business. It did not interest him.
Patrick Süskind (Perfume: The Story of a Murderer)
The authors of the four passages share a number of practices: an insistence on fresh wording and concrete imagery over familiar verbiage and abstract summary; an attention to the readers' vantage point and the target of their gaze; the judicious placement of an uncommon word or idiom against a backdrop of simple nouns and verbs; the use of parallel syntax; the occasional planned surprise; the presentation of a telling detail that obviates an explicit pronouncement; the use of meter and sound that resonate with the meaning and mood. The authors also share an attitude: they do not hide the passion and relish that drive them to tell us about their subjects. They write as if they have something important to say. But no, that doesn't capture it. They write as if they have something important to show. And that, we shall see, is a key ingredient in the sense of style.
Steven Pinker (The Sense of Style: The Thinking Person's Guide to Writing in the 21st Century)
1¼ cups white wine vinegar 1¾ cups water 2½ tablespoons sugar ½ bay leaf 4 thyme sprigs A pinch of dried chile flakes ½ teaspoon coriander seeds 2 whole cloves 4 garlic cloves, halved 1½ teaspoons sea salt Combine all the ingredients in a saucepan and bring to a boil. Add small or chopped vegetables to the brine, cooking each type of vegetable separately and removing them when they are cooked but still a little crisp. Remove the vegetables with a slotted spoon and set them aside to cool to room temperature. Once all the vegetables are cooked and cooled, allow the brine to cool as well. Stir the vegetables together gently in a large bowl, then transfer to jars or other covered containers, cover with the cooled pickle brine, and refrigerate. You can keep this basic brine in your refrigerator and reheat it to make fresh pickles when you are inspired by a trip to the farmers’ market.
Alice Waters (My Pantry: Homemade Ingredients That Make Simple Meals Your Own)
It isn’t when we find the secret ingredient. That is to know that this “I” is a fictitious entity that is always ready to wither away the moment we stop sustaining it. We don’t have to go to a holy place to experience this. All we have to do is simply sit and pay attention to our breath, allowing ourselves to let go of all of our fantasies and mental images. Then we can experience connecting to our inner world. As we begin to rest and pay attention, we begin to see everything clearly. We see that the self has no basis or solidity. It is a complete mental fabrication. We also realize that everything we believe to be true about our life is nothing but stories, fabricated around false identifications. “I am an American. I am thirty years old. I am a teacher, a taxi driver, a lawyer . . . whatever.” All of these ideas or identities are stories that have never really happened in the realm of our true nature. Watching the dissolution of these individual stories is not painful. It is not painful to see everything dissolving in front of us. It is not like watching our house burn down. That is very painful because we don’t want to lose everything. Spiritual dissolution is not like that because what is being destroyed is nothing but this sense of false identities. They were never real in the first place. Try this. Pay attention to your breath in silence. Look at your mind. Immediately we see that thoughts are popping up. Don’t react to them. Just keep watching your mind. Notice that there is a gap between each thought. Notice that there is a space between the place where the last thought came to an end and the next one hasn’t arrived yet. In this space there is no “I” or “me.” That’s it. It might be hard to believe how simple it is to realize the truth. As a matter of fact the Tibetan lama Ju Mipham said that the only reason we don’t realize the truth is because it is too simple.
Anam Thubten (No Self, No Problem: Awakening to Our True Nature)
The whiff of Ben's parcel hovered under the delicious aroma of fish. Suddenly John felt hungry. The men, he saw, were sipping from a ladle which they passed between them. The tallest of the three slurped and smiled. 'Whether or not Miss Lucretia consumes it, the kitchen has discharged its duty,' he declared cheerfully. He towered a whole head over the others. 'A simple broth is most apt for a young stomach, especially a stomach which chooses privation over nourishment. Lampreys. Crab shells ground fine. Stockfish and...' He sniffed then frowned. 'Simple, Mister Underley?' jibed Vanian in a nasal voice. 'If it is simple, then how is it spiced?' 'Came in a parcel this morning,' Henry Palewick offered. 'Down from Soughton. Master Scovell had it out in a moment. Smelled like flowers to me. Whatever it was.' 'Which flowers?' demanded the fourth man of the quartet, in a foreign accent. He pointed a large-nostrilled nose at Henry. 'Saffron, agrimony and comfrey bound the cool-humored plants; meadowsweet, celandine and wormwood the hot.
Lawrence Norfolk (John Saturnall's Feast)
What do you remember most about what your pai put in his lamb chops?" "I think it was basically salt, pepper, and garlic." He squeezed his eyes shut and focused so hard that not dropping a kiss on his earnestly pursed mouth was the hardest thing. His eyes opened, bright with memory. "Of course. Mint." "That's perfect. Since we're only allowed only five tools, simple is good." "My mãe always made rice and potatoes with it. How about we make lamb chops and a biryani-style pilaf?" Ashna blinked. Since when was Rico such a foodie? He shrugged but his lips tugged to one side in his crooked smile. "What? I live in London. Of course Indian is my favorite cuisine." Tossing an onion at him, she asked him to start chopping, and put the rice to boil. Then she turned to the lamb chops. The automatic reflex to follow Baba's recipe to within an inch of its life rolled through her. But when she ignored it, the need to hyperventilate didn't follow. Next to her Rico was fully tuned in to her body language, dividing his focus between following the instructions she threw out and the job at hand. As he'd talked about his father's chops, she'd imagined exactly how she wanted them to taste. An overtone of garlic and lemon and an undertone of mint. The rice would be simple, in keeping with the Brazilian tradition, but she'd liven it up with fried onions, cashew nuts, whole black cardamom, cloves, bay leaves, and cinnamon stick. All she wanted was to create something that tasted like Rico's childhood, combined with their future together, and it felt like she was flying. Just like with her teas, she knew exactly what she wanted to taste and she knew exactly how to layer ingredients to coax out those flavors, those feelings. It was her and that alchemy and Rico's hands flying to follow instructions and help her make it happen. "There's another thing we have to make," she said. Rico raised a brow as he stirred rice into the spice-infused butter. "I want to make tea. A festive chai." He smiled at her, heat intensifying his eyes. Really? Talking about tea turned him on? Wasn't the universe just full of good news today.
Sonali Dev (Recipe for Persuasion (The Rajes, #2))
BEE’S KNEES COCKTAIL ½ ounce honey simple syrup (recipe follows) 1 ounce lemon juice (about ½ medium lemon) 2 ounces gin Lemon peel Fill a cocktail shaker with ice. Add ingredients (except peel) and shake; strain into a martini glass. Twist the lemon peel and set inside glass. HONEY SIMPLE SYRUP In a small saucepan combine ⅓ cup honey and ⅓ cup water. Over low heat stir the mixture until honey starts to dissolve. Let cool and pour into a squeeze bottle or glass container. Will keep for several weeks. PORK WITH HONEY-LIME MARINADE (Serves 4) Juice of two limes ¼ cup honey ¼ cup olive oil 1 garlic clove, grated 1 teaspoon hot sauce (you can use red pepper flakes for less heat) Pork tenderloin, trimmed (1 pound) Whisk first five ingredients together. Pour half of marinade into a ziplock bag and add pork tenderloin. Marinate for at least 1 hour. Preheat gas or charcoal grill for indirect grilling. Brush grate with canola or vegetable oil. Cook pork indirectly 4 to 6 minutes per side until a meat thermometer registers 145 degrees. Remove from grill and brush with remaining marinade. Let meat rest for 10 minutes before slicing.
Jodi Picoult (Mad Honey)
I see prawns, mussels... a whole host of seafood!" "Don't forget the perfectly ripe tomatoes and the bottle of olive oil. Aah, I get it. It seems he is making Acqua Pazza." ACQUA PAZZA A local delicacy in Southern Italy... ... Acqua Pazza is a simple yet gourmet dish of poached white fish mixed with a variety of other ingredients. Traditional ingredients include olive oil, tomatoes and shellfish. "Compared to many other poached or simmered dishes, it uses relatively few seasonings. Because it's so uncomplicated, the quality of the ingredients themselves comes to the forefront. It's the perfect dish to show off his superhuman eye for selecting fish." "Not that Acqua Pazza itself is a poor choice... ... but the centerpiece of the dish must still be the pike! Yet the ingredients he's chosen have distinct flavors that demand attention. Won't simmering them all together drown out the flavor of the fish?" "True! It would be a waste of an in-season pike to- Wait..." "Exactly. Precisely because it is in season, the pike's flavor won't be drowned out. Instead, it has the potential to become the base of the entire dish! It's a recipe only someone with great confidence in their eye for fish could have chosen for this competition.
Yūto Tsukuda (食戟のソーマ 12 [Shokugeki no Souma 12] (Food Wars: Shokugeki no Soma, #12))
Starting with the chocolate version, I swap out some of the cocoa powder with melted bittersweet chocolate and add some sour cream for balance and moistness, as well as some instant espresso powder, my secret ingredient for anything chocolate, which doesn't so much make something taste like coffee, but rather just makes chocolate taste more chocolaty. While the chocolate cupcakes are baking, I turn my attention to the vanilla recipe, adding some vanilla bean paste to amp up the vanilla flavor and show off those awesome little black-speck vanilla seeds, and mixing some buttermilk into the batter to prevent it from being overly sweet and unbalanced. The banana version uses very ripe bananas that I've been stashing in the freezer, as well as a single slice of fresh banana that has been coated in caramel and is pushed halfway into each cup of batter for a surprise in the middle of the cupcakes. Herman's frostings are close to the frostings of my youth, simple faux buttercreams made with softened butter and confectioners' sugar. Nothing fancy. In my newer versions, the chocolate gets melted chocolate and chocolate milk mixed in, the vanilla gets more vanilla bean paste and a tiny hit of lemon zest, and the peanut butter gets a blend of butter and cream cheese for some tang.
Stacey Ballis (Wedding Girl)
Honorable, happy, and successful marriage is surely the principal goal of every normal person. Marriage is perhaps the most vital of all the decisions and has the most far-reaching effects, for it has to do not only with immediate happiness, but also with eternal joys. It affects not only the two people involved, but also their families and particularly their children and their children’s children down through the many generations. In selecting a companion for life and for eternity, certainly the most careful planning and thinking and praying and fasting should be done to be sure that of all the decisions, this one must not be wrong. In true marriage there must be a union of minds as well as of hearts. Emotions must not wholly determine decisions, but the mind and the heart, strengthened by fasting and prayer and serious consideration, will give one a maximum chance of marital happiness. It brings with it sacrifice, sharing, and a demand for great selflessness. . . . Some think of happiness as a glamorous life of ease, luxury, and constant thrills; but true marriage is based on a happiness which is more than that, one which comes from giving, serving, sharing, sacrificing, and selflessness. . . . One comes to realize very soon after marriage that the spouse has weaknesses not previously revealed or discovered. The virtues which were constantly magnified during courtship now grow relatively smaller, and the weaknesses which seemed so small and insignificant during courtship now grow to sizable proportions. The hour has come for understanding hearts, for self-appraisal, and for good common sense, reasoning, and planning. . . . “Soul mates” are fiction and an illusion; and while every young man and young woman will seek with all diligence and prayerfulness to find a mate with whom life can be most compatible and beautiful, yet it is certain that almost any good man and any good woman can have happiness and a successful marriage if both are willing to pay the price. There is a never-failing formula which will guarantee to every couple a happy and eternal marriage; but like all formulas, the principal ingredients must not be left out, reduced, or limited. The selection before courting and then the continued courting after the marriage process are equally important, but not more important than the marriage itself, the success of which depends upon the two individuals—not upon one, but upon two. . . . The formula is simple; the ingredients are few, though there are many amplifications of each. First, there must be the proper approach toward marriage, which contemplates the selection of a spouse who reaches as nearly as possible the pinnacle of perfection in all the matters which are of importance to the individuals. And then those two parties must come to the altar in the temple realizing that they must work hard toward this successful joint living. Second, there must be a great unselfishness, forgetting self and directing all of the family life and all pertaining thereunto to the good of the family, subjugating self. Third, there must be continued courting and expressions of affection, kindness, and consideration to keep love alive and growing. Fourth, there must be a complete living of the commandments of the Lord as defined in the gospel of Jesus Christ. . . . Two individuals approaching the marriage altar must realize that to attain the happy marriage which they hope for they must know that marriage is not a legal coverall, but it means sacrifice, sharing, and even a reduction of some personal liberties. It means long, hard economizing. It means children who bring with them financial burdens, service burdens, care and worry burdens; but also it means the deepest and sweetest emotions of all. . . . To be really happy in marriage, one must have a continued faithful observance of the commandments of the Lord. No one, single or married, was ever sublimely happy unless he was righteous.
Spencer W. Kimball
Wasanbon sugar, honey and tofu. Together, they make a silky-smooth pastry crust that gently caresses the lips... while the fluffy, sticky white bean paste melts on the tongue. Its mellow and robust flavor wafting up to tickle the nose! And with every bite, the crisp tartness of apples pop like fireworks, glittering brightly and fading, only to sparkle once again. Its sweet deliciousness ripples from the mouth straight up to the brain... a super-heavyweight punch of moist, rich goodness!" "Yeeah!" "Ladies and gentlemen, all the judges have looks on their faces! What on earth could have created a flavor that rapturous?!" "The biggest secret to that flavor is right here, brushed on the underside of the pastry crust... apple butter!" "Apple butter?!" "Hmm..." It's as simple as its name- grated apple, lemon juice and sugar added into melted butter. The distinctive tang of fruit is melded together harmoniously with mellow butter, creating a spread that can add acidity, saltiness and rich body to a dish! "Yet making something like this is no mean feat! Two completely disparate ingredients must be not just mixed but perfectly emulsified together! It's a task akin to perfectly melding oil with water! Even pro chefs have difficulty bringing out the butter's smooth shine without accidentally letting it separate! Managing it all requires mastery of a very specific cooking technique!" "Yes, sir! I did use Monter au Beurre. It's a technique for finishing sauces... ... common in French cooking!
Yūto Tsukuda (食戟のソーマ 28 [Shokugeki no Souma 28] (Food Wars: Shokugeki no Soma, #28))
When our highest priority is to always make ourselves feel good, or to always make our partner feel good, then nobody ends up feeling good. And our relationship falls apart without our even knowing it. Without conflict, there can be no trust. Conflict exists to show us who is there for us unconditionally and who is just there for the benefits. No one trusts a yes-man. If Disappointment Panda were here, he’d tell you that the pain in our relationship is necessary to cement our trust in each other and produce greater intimacy. For a relationship to be healthy, both people must be willing and able to both say no in here no. Without that negation, without that occasional rejection, boundaries break down and one person’s problems and values come to dominate the other’s. Conflict is not only normal, then; it’s Absolutely necessary for the maintenance of a healthy relationship. If two people who are close are not able to hash out their differences openly and vocally, then the relationship is based on manipulation and misrepresentation, and it will slowly become toxic. Trust is the most important ingredient in any relationship, for the simple reason that without trust, the relationship doesn’t actually mean anything. A person could tell you that she loves you, wants to be with you, I would give up everything for you, but if you don’t trust her, you get no benefit from those statements. You don’t feel loved until you trust that the love being expressed toward you comes without any special conditions or baggage attached to it.
Mark Manson (The Subtle Art of Not Giving a F*ck: A Counterintuitive Approach to Living a Good Life)
Herman and I have been doing a lot of talking about the cake the past couple of days, and we think we have a good plan for the three tiers. The bottom tier will be the chocolate tier and incorporate the dacquoise component, since that will all provide a good strong structural base. We are doing an homage to the Frango mint, that classic Chicago chocolate that was originally produced at the Marshall Field's department store downtown. We're going to make a deep rich chocolate cake, which will be soaked in fresh-mint simple syrup. The dacquoise will be cocoa based with ground almonds for structure, and will be sandwiched between two layers of a bittersweet chocolate mint ganache, and the whole tier will be enrobed in a mint buttercream. The second tier is an homage to Margie's Candies, an iconic local ice cream parlor famous for its massive sundaes, especially their banana splits. It will be one layer of vanilla cake and one of banana cake, smeared with a thin layer of caramelized pineapple jam and filled with fresh strawberry mousse. We'll cover it in chocolate ganache and then in sweet cream buttercream that will have chopped Luxardo cherries in it for the maraschino-cherry-on-top element. The final layer will be a nod to our own neighborhood, pulling from the traditional flavors that make up classical Jewish baking. The cake will be a walnut cake with hints of cinnamon, and we will do a soaking syrup infused with a little bit of sweet sherry. A thin layer of the thick poppy seed filling we use in our rugelach and hamantaschen, and then a layer of honey-roasted whole apricots and vanilla pastry cream. This will get covered in vanilla buttercream.
Stacey Ballis (Wedding Girl)
Every few months or so at home, Pops had to have Taiwanese ’Mian. Not the Dan-Dan Mian you get at Szechuan restaurants or in Fuchsia Dunlop’s book, but Taiwanese Dan-Dan. The trademark of ours is the use of clear pork bone stock, sesame paste, and crushed peanuts on top. You can add chili oil if you want, but I take it clean because when done right, you taste the essence of pork and the bitterness of sesame paste; the texture is somewhere between soup and ragout. Creamy, smooth, and still soupy. A little za cai (pickled radish) on top, chopped scallions, and you’re done. I realized that day, it’s the simple things in life. It’s not about a twelve-course tasting of unfamiliar ingredients or mass-produced water-added rib-chicken genetically modified monstrosity of meat that makes me feel alive. It’s getting a bowl of food that doesn’t have an agenda. The ingredients are the ingredients because they work and nothing more. These noodles were transcendent not because he used the best produce or protein or because it was locally sourced, but because he worked his dish. You can’t buy a championship. Did this old man invent Dan-Dan Mian? No. But did he perfect it with techniques and standards never before seen? Absolutely. He took a dish people were making in homes, made it better than anyone else, put it on front street, and established a standard. That’s professional cooking. To take something that already speaks to us, do it at the highest level, and force everyone else to step up, too. Food at its best uplifts the whole community, makes everyone rise to its standard. That’s what that Dan-Dan Mian did. If I had the honor of cooking my father’s last meal, I wouldn’t think twice. Dan-Dan Mian with a bullet, no question.
Eddie Huang (Fresh Off the Boat)
Pasta with Garlic Scapes and Fresh Tomatoes In Italy, you can find a garden anywhere there is a patch of soil, and in many areas, the growing season is nearly year round. It’s common to find an abundant tomato vine twining up the wall near someone’s front stoop, or a collection of herbs and greens adorning a window box. Other staples of an Italian kitchen garden include aubergine, summer squash varieties and peppers of all sorts. Perhaps that’s why the best dishes are so very simple. Gather the fresh ingredients from your garden or local farmers’ market, toss everything together with some hot pasta and serve. In the early summer and mid-autumn, look for garlic scapes, prized for their mild flavor and slight sweetness. Scapes are the willowy green stems and unopened flower buds of hardneck garlic varieties. Roasting garlic scapes with tomatoes and red onion brings out their sweet, rich flavor for a delightful summer meal. 2 swirls of olive oil 10 garlic scapes 1 pint multicolored cherry tomatoes 1 red onion, thinly sliced Sea salt and red pepper flakes, to taste ½ lb. pasta—fettuccine, tubini or spaghetti are good choices 1 cup baby spinach, arugula or fresh basil leaves, or a combination 1 lemon, zested and juiced Toasted pine nuts for garnish Heat oven to 400 ° F. Toss together olive oil, garlic scapes, tomatoes, onion, salt and pepper flakes and spread in an even layer on a parchment-lined baking sheet. Roast for 12–15 minutes, until tomatoes are just beginning to burst. If you have other garden vegetables, such as peppers, zucchini or aubergine, feel free to add that. Meanwhile, cook pasta according to package directions. Toss everything together with the greens, lemon zest and juice. Garnish with pine nuts. Serve immediately with a nice Barolo wine.
Susan Wiggs (Summer by the Sea)
For four hours, Andrew and I were presented with course after course of delightful creations, imaginative pairings, and, always, dramatic presentations. Little fillets of sturgeon arrived under a glass dome, after which it was lifted, applewood smoke billowed out across the table. Pretzel bread, cheese, and ale, meant to evoke a picnic in Central Park, was delivered in a picnic basket. But my favorite dish was the carrot tartare. The idea came, along with many of the menu's other courses, while researching reflecting upon New York's classic restaurants. From 21 Club to Four Seasons, once upon a time, every establishment offered a signature steak tartare. "What's our tartare?" Will and Daniel wondered. They kept playing with formulas and recipes and coming close to something special, but it never quite had the wow factor they were looking for. One day after Daniel returned from Paffenroth Gardens, a farm in the Hudson Valley with the rich muck soil that yields incredibly flavorful root vegetables, they had a moment. In his perfect Swiss accent, he said, "What if we used carrots?" Will remembers. And so carrot tartare, a sublime ode to the humble vegetable, was added to the Eleven Madison Park tasting course. "I love that moment when you clamp a meat grinder onto the table and people expect it to be meat, and it's not," Will gushes of the theatrical table side presentation. After the vibrant carrots are ground by the server, they're turned over to you along with a palette of ingredients with which to mix and play: pickled mustard seeds, quail egg yolk, pea mustard, smoked bluefish, spicy vinaigrette. It was one of the most enlightening yet simple dishes I've ever had. I didn't know exactly which combination of ingredients I mixed, adding a little of this and a little of that, but every bite I created was fresh, bright, and ringing with flavor. Carrots- who knew?
Amy Thomas (Brooklyn in Love: A Delicious Memoir of Food, Family, and Finding Yourself)
As Japan recovered from the post-war depression, okonomiyaki became the cornerstone of Hiroshima's nascent restaurant culture. And with new variables- noodles, protein, fishy powders- added to the equation, it became an increasingly fungible concept. Half a century later it still defies easy description. Okonomi means "whatever you like," yaki means "grill," but smashed together they do little to paint a clear picture. Invariably, writers, cooks, and oko officials revert to analogies: some call it a cabbage crepe; others a savory pancake or an omelet. Guidebooks, unhelpfully, refer to it as Japanese pizza, though okonomiyaki looks and tastes nothing like pizza. Otafuku, for its part, does little to clarify the situation, comparing okonomiyaki in turn to Turkish pide, Indian chapati, and Mexican tacos. There are two overarching categories of okonomiyaki Hiroshima style, with a layer of noodles and a heavy cabbage presence, and Osaka or Kansai style, made with a base of eggs, flour, dashi, and grated nagaimo, sticky mountain yam. More than the ingredients themselves, the difference lies in the structure: whereas okonomiyaki in Hiroshima is carefully layered, a savory circle with five or six distinct layers, the ingredients in Osaka-style okonomiyaki are mixed together before cooking. The latter is so simple to cook that many restaurants let you do it yourself on table side teppans. Hiroshima-style okonomiyaki, on the other hand, is complicated enough that even the cooks who dedicate their lives to its construction still don't get it right most of the time. (Some people consider monjayaki, a runny mass of meat and vegetables popularized in Tokyo's Tsukishima district, to be part of the okonomiyaki family, but if so, it's no more than a distant cousin.) Otafuku entered the picture in 1938 as a rice vinegar manufacturer. Their original factory near Yokogawa Station burned down in the nuclear attack, but in 1946 they started making vinegar again. In 1950 Otafuku began production of Worcestershire sauce, but local cooks complained that it was too spicy and too thin, that it didn't cling to okonomiyaki, which was becoming the nutritional staple of Hiroshima life. So Otafuku used fruit- originally orange and peach, later Middle Eastern dates- to thicken and sweeten the sauce, and added the now-iconic Otafuku label with the six virtues that the chubby-cheeked lady of Otafuku, a traditional character from Japanese folklore, is supposed to represent, including a little nose for modesty, big ears for good listening, and a large forehead for wisdom.
Matt Goulding (Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture)
If I talk about the Loud family now, will all of you know who I mean? I mean a family of prosperous human beings in California, whose last name is Loud. I suggest to you that the Louds were healthy Earthlings who had everything but a religion in which they could believe. There was nothing to tell them what they should want, what they should shun, what they should do next. Socrates told us that the unexamined life wasn’t worth living. The Louds demonstrated that the morally unstructured life is a clunker, too. Christianity could not nourish the Louds. Neither could Buddhism or the profit motive of participation in the arts, or any other nostrum on America’s spiritual smorgasbord. So the Louds were dying before our eyes. Now is as good a time as any to mention White House Prayer Breakfasts, I guess. I think we all know now that religion of that sort is about as nourishing to the human spirit as potassium cyanide. We have been experimenting with it. Every guinea pig died. We are up to our necks in dead guinea pigs. The lethal ingredient in those breakfasts wasn’t prayer. And it wasn’t the eggs or the orange juice or the hominy grits. It was a virulent new strain of hypocrisy which did everyone in. If I have offended anyone here by talking of the need of a new religion, I apologize. I am willing to drop the word religion, and substitute three other words for it. Three other words are heartfelt moral code. We sure need such a thing, and it should be simple enough and reasonable enough for anyone to understand. The trouble with so many of the moral codes we have inherited is that they are subject to so many interpretations. We require specialists, historians and archaeologists and linguists and so on, to tell us where this or that idea may have come from, to suggest what this or that statement might actually mean. This is good news for hypocrites, who enjoy feeling pious, no matter what they do. It may be that moral simplicity is not possible in modern times. It may be that simplicity and clarity can come only from a new Messiah, who may never come. We can talk about portents, if you like. I like a good portent as much as anyone. What might be the meaning of the Comet Kahoutek, which was to make us look upward, to impress us with the paltriness of our troubles, to cleanse our souls with cosmic awe. Kahoutek was a fizzle, and what might this fizzle mean? I take it to mean that we can expect no spectacular miracles from the heavens, that the problems of ordinary human beings will have to be solved by ordinary human beings. The message of Kahoutek is: “Help is not on the way. Repeat: help is not on the way.
Kurt Vonnegut Jr. (Palm Sunday: An Autobiographical Collage)
Kimchi Jeon There are many different kinds of Korean pancakes using vegetables, seafood, or meat in Korean cuisine. We call this type of pancake "jeon." Among them, this kimchi pancake snack is one of the most popular Korean pancakes. Today, I want to share some secrets to make really tasty kimchi pancakes with you. When I was little, I used to visit an aunt's house and she made kimchi pancakes for me. I love kimchi pancakes, and her kimchi pancakes were the best ever. She gave me some tips about how to make good kimchi jeon. Some people asked me, why I call some Korean dishes "pancakes," even though they are not sweet, and not even close to the American pancakes that you might be imagining. Another word that could describe Korean pancakes is "fritter" - batter mixed with different kinds of ingredients: vegetables, seafood, meat, and so on. Yield: 1/2 Dozen 8-inch Pancakes Main Ingredients 1 Cup All Purpose Flour 1/3 Frying Mix (or 1/3 Cup All Purpose Flour) 1 Cup Well Fermented Kimchi 1/3 Cup Kimchi Broth 1/4 Cup Milk 1/3 Cup Water 1 Egg 1 1/2 tsp Sugar 1/8 Generous tsp Salt Directions Chop 1 cup of kimchi into 1-inch pieces. The most important tip for delicious kimchi pancakes is using well-fermented kimchi. Sour (old) kimchi works great too. When you cut kimchi on your cutting board, the cutting board will get stained. Here is a tip: Put some wax paper on top of your cutting board before cutting the kimchi. :) In a bowl, add 1 cup of all-purpose flour and 1/3 cup of frying mix. To make the pancakes a little crispier, I like to add some frying mix to the batter. However if you don't have the frying mix or don't want a crispy texture, you can use another 1/3 cup of flour instead. Add 1 1/2 tsp of sugar and a generous 1/8 tsp of salt into the bowl. Mix everything together. Adding some sugar is a secret ingredient from my aunt. Depending on how salty your kimchi is, you might need to adjust the amount of salt. Pour 1/4 cup of milk and 1/3 cup of water into the dried ingredients. Milk is another secret ingredient from her, but if you cannot eat milk or do not have it, you can use another 1/4 cup of water instead. Add 1 egg and 1/3 cup of kimchi broth. Several people have asked, "What is kimchi broth?" While the kimchi is fermenting in the jar, a liquid forms from the fermentation process of the napa cabbage. That is what I call kimchi broth. You can use it for other kimchi dishes such as Kimchi fried rice or kimchi soup, so don't throw away your valuable kimchi broth. It will give these dishes an extra burst of kimchi flavor. Before you add the kimchi to the batter, stir the batter until it doesn't have any chunks and gets a consistency like pancake batter. Add 1 cup of chopped kimchi into the batter. If you don't have enough kimchi broth, you can add a little more water and kimchi to get enough flavor. Mix thoroughly. Oh, it already looks delicious, even without frying. In a non-stick pan, add generous amount of oil. Heat the pan on medium-high. I said generous! =P According to your pan size, get 1 or 2 scoops of batter and pour it into the pan. It is important to spread the batter out thinly for crispy pancakes. ;) When the surface of the pancake starts to cook, flip it over. Pressing the pancake with a spatula helps the pancake fry better and makes it crispier. Occasionally flip the pancake, but not too often. When both sides of the pancakes are nicely brown and crispy, it is done. Again, it is a very simple and delicious dish. You should try this someday, especially if you love kimchi.
Aeri Lee (Aeri's Kitchen Presents a Korean Cookbook)
Worried that you’re not a born leader? That you lack charisma, the right talents, or some other secret ingredient? No need: leadership isn’t about personality or talent. In fact, the best leaders exhibit wildly different personalities, attitudes, values, and strengths—they’re extroverted or reclusive, easygoing or controlling, generous or parsimonious, numbers or vision oriented. So what do effective leaders have in common? They get the right things done, in the right ways—by following eight simple rules: Ask what needs to be done. Ask what’s right for the enterprise. Develop action plans. Take responsibility for decisions. Take responsibility for communicating. Focus on opportunities, not problems. Run productive meetings. Think and say “We,” not “I.
Harvard Business School Press (HBR's 10 Must Reads on Leadership (with featured article "What Makes an Effective Executive," by Peter F. Drucker))
Tom Kha Gai (Chicken Coconut Soup) This wonderfully flavored soup is made of chicken simmered in coconut milk and delicately seasoned with galangal and lemon grass. It's a great favorite among Thais and is traditionally served with rice. Give it a try! Makes 4 servings. Ingredients: 14 oz. chicken breasts 4 cups coconut milk 4 cups chicken broth 8 slices fresh galangal (Available in most Asian groceries.) 1 stalk fresh lemongrass, sliced 1 cup mushrooms, sliced 1 tbsp. fresh lime juice 1 tbsp. fish sauce (Available in most Asian groceries.) 1 tsp. sugar 1 tsp. nam prik or Thai chili paste (Available in most Asian groceries.) ¼ cup fresh basil leaves ¼ cup fresh cilantro, chopped Instructions: 1. Take a large saucepan and mix together the coconut milk, chicken broth, galangal and lemongrass. Bring the mixture to a boil over high heat, stirring frequently. 2. Reduce heat to medium and add the chicken. Simmer for a few minutes then add the mushrooms. Season with the lime juice, fish sauce, sugar and chili paste. Continue simmering over low heat until the chicken is cooked through. 3. Remove the lemongrass. Turn off heat and transfer to serving dish. Garnish with basil leaves and cilantro.
Cooking Penguin (Real Thai: A Collection of Simple Thai Recipes)
If any food has any one of the five ingredients below as any one of the first five ingredients on the label, don’t let it near your mouth. ❏ Simple sugars ❏ Enriched, bleached, or refined flour (this means it’s stripped of its nutrients) ❏ All syrups, including HFCS (high-fructose corn syrup—a four-letter word) ❏ Saturated fat (four-legged animal fat or palm or coconut oil) ❏ Trans fat (partially hydrogenated vegetable oil)
Michael F. Roizen (YOU: Losing Weight: The Owner's Manual to Simple and Healthy Weight Loss)
Slow-Cooker Bean & Spinach Enchiladas   Nutritional info: - Calories 576, Fat 11 g, Protein 28 g, Carbohydrates 60 g. Servings: 4   Ingredients: 15 ½ oz. black beans (rinsed) 10 oz. frozen chopped spinach (thawed & squeezed of excess liquid) 1 cup frozen corn 1/2 tsp. ground cumin Kosher salt & black pepper (to taste) 3½ c. salsa 8 (6”) corn tortillas (warmed) 6 c. head romaine lettuce (chopped) 4 radishes (cut into matchsticks) 1/2 c. grape tomatoes (halved) 1/2 cucumber (halved & sliced) 3 tbsp. fresh lime juice 2 tbsp. olive oil Sliced scallions (for serving)   Directions: First, in a medium bowl, squash half the beans. Then, add in the spinach, corn, cumin, the remaining beans, 1/2 teaspoon of salt & 1/4 teaspoon of pepper; mix well to combine. Next, spread the salsa in the bottom of a 4-6 quart slow cooker. Evenly divide, roll up the bean mixture into the tortillas (about 1/2 cup each) & place the rolls seam-side down in the slow cooker, in a single layer. Top it with the remaining salsa. Now, cover & cook on low for about 2½ to 3 hours or until heated through. Before serving in a large bowl; toss the lettuce, radishes, tomatoes, cucumber, lime juice, oil & 1/2 teaspoon each of salt & pepper. Serve it with the enchiladas & sprinkle with the scallions.
Sarah Clark (Simple Vegan Slow Cooker Cookbook Quick & Easy Slow Cooker Recipes For The Whole Family)
Lemon Lime Refresher Combining the common flavors of a soda that many people enjoy, we add 2 simple ingredients to create our 2-Up Lemon Lime water. 2 Quarts Filtered Water 1 Lemon (sliced) 1 Lime (sliced)
Arnel Ricafranca (Vitamin Water)
Healthy Waldorf Salad Waldorf salad is just one of those recipes that consistently amazes. It’s a great culinary invention and is one of my favorite dishes. It is simple yet it can easily become the best part about a meal. There are many different varieties and ways to customize, all of which are awesome. This recipe cuts out some of the fat, oil, and calories used in other recipes. Instead of using heavy cream and mayo, it uses yogurt and lemon juice. Feel free to customize, however you wish. Ingredients – - 1/4 cup of Yogurt - 1 Tablespoon of Fresh Lemon Juice - 1/2 teaspoon of Salt - 1/2 teaspoon of Pepper - Around 2 cups of Apple or roughly one large Apple, cored and cut into bite size pieces - 1/2 cup of Celery, thinly sliced - 1/2 cup of Grapes, halfed - 1/2 cup of Walnuts, chopped - 3/4 cup of Lettuce - 2 teaspoons of Honey Directions- In a large bowl, whisk together Yogurt and Fresh Lemon Juice. Stir in Salt and Pepper. Mix in Apple, Celery, and Grapes. Toast the Walnuts. Mix in Walnuts and Lettuce. Top salad with Honey. Serve.
Blake "Miles" Roman (Healthy Cookbook: Delicious Recipes for a Life of Wellness)
... bel far niente has always been a cherished Italian ideal. The beauty of doing nothing is the goal of all your work, the final accomplishment for which you are most highly congratulated. The more exquisitely and delightfully you can do nothing, the higher your life's achievement. You don't necessarily need to be rich in order to experience this, either. There's another wonderful Italian expression: l'arte d'arrangiarsi - the art of making something out of nothing. The art of turning a few simple ingredients into a feast, or a few gathered friends into a festival. Anyone with a talent for happiness can do this, not only the rich.
Elizabeth Gilbert (Eat, Pray, Love)
To find the path to success, you have to back up one more step. It’s the understanding behind the attitudes that are behind the actions. It’s the philosophy. That’s the missing ingredient, the secret ingredient. The first ingredient. Yes, you have to know the winning how-to actions, and you have to possess the winning attitudes—but what generates all that and keeps it all in place is your philosophy. Your philosophy is what you know, how you hold it, and how it affects what you do. How you think about simple, everyday things. That’s what this book is about. A positive philosophy turns into a positive attitude, which turns into positive actions, which turns into positive results, which turns into a positive lifestyle. A positive life. And a negative philosophy turns into a negative attitude, which turns into negative actions, which turns into negative results, which turns into a negative lifestyle.
Jeff Olson (The Slight Edge: Turning Simple Disciplines into Massive Success and Happiness)
Ingredients 1 lb melt and pour soap base 3 Tbsp cocoa butter 1 Tbsp coconut oil 1/4 cup finely ground coffee Cocoa powder to color the soap 1 Tbsp orange essential oil 1 1/2 cappuccino fragrance oil or coffee fragrance oil Instructions 1. Make
Diann Bright (10 DIY Easy Glycerin Soap Recipes: Make Your Own Homemade Melt and Pour Basic Glycerin Soaps From Natural Ingredients With Very Easy Simple Steps)
Tbsp orange essential oil 1 1/2 cappuccino fragrance oil or coffee fragrance oil Instructions 1. Make the orange cappuccino fragrance oil by mixing the orange essential oil and the coffee fragrance oil together and store in dark glass bottle until ready to use. 2. Melt soap and cocoa butter together, stirring gently until melted. 3. When completely melted, remove from heat. 4. Stir in coconut oil and coffee grounds. Add orange cappuccino fragrance oil. 5. Pour into molds and let dry until hard.
Diann Bright (10 DIY Easy Glycerin Soap Recipes: Make Your Own Homemade Melt and Pour Basic Glycerin Soaps From Natural Ingredients With Very Easy Simple Steps)
The critical ingredient is getting off your butt and doing something. It’s as simple as that. A lot of people have ideas, but there are few who decide to do something about them now. Not tomorrow. Not next week. But today. The true entrepreneur is a doer, not a dreamer.
Darren Hardy (The Entrepreneur Roller Coaster: Why Now Is the Time to #Join the Ride)
Pretty straightforward and simple right? Absolutely. On paper, the ingredients to a successful weight loss program are very basic. In fact, it is almost mathematical. How?
Lance Armsonn (Weight Loss: How To Lose Weight Naturally With Smart, Healthy Weight Loss Tips (The Weight Loss Success Series Book 1))
Chicken ‘Doner’ Serves 4 Cooking Time 20-25 minutes   Ingredients: 1 tbsp Worcestershire sauce/A1 steak sauce 1 tsp dried oregano 2 tbsp olive oil 3 garlic cloves, crushed Zest & juice of ½ lemon 500g/1lb 2oz free range skinless chicken breast, cut into 2cm/ 1inch cubes 1 onion, sliced 1 red pepper, deseeded & sliced 4 large pitta breads 1 baby gem/romaine lettuce shredded 2 large tomatoes, sliced Salt & pepper to taste   Method: If your hot air fryer has a temperature control set it to 180C/350F. Combine together the Worcestershire sauce, oregano, olive oil & garlic along with the juice and zest of ½ lemon in a large bowl. Add the cubed chicken, cover and leave to marinate for an hour or two. Remove the marinated meat from the bowl, place in the hot air fryer along with the onions and sliced peppers and cook for 20-25 or until the chicken is cooked through. Pile the meat and peppers into the pitta breads along with the lettuce & sliced tomatoes.   Some hot sauce makes a good addition to this dish. Add as much as you dare!
CookNation (The Skinny Hot Air Fryer Cookbook: Delicious & Simple Meals For Your Hot Air Fryer: Discover The Healthier Way To Fry!)
forget simple things like where we put our car keys or that one crucial ingredient for dinner when we run into the grocery store. But even more disturbing, we forget God. We say with our mouths that we are trusting and relying on God, but are we really? A quick check to see
Lysa TerKeurst (The Best Yes: Making Wise Decisions in the Midst of Endless Demands)
The poissonnier is delivering some of his beautiful daurades and scallops." I let out a sigh of relief. "Perfect. If there's anything I can handle, it's sea bream, lovely and light," I said, nodding my head. I needed to do this. "It's winter. Fennel is in season, yes?" I asked, thinking about what would plate well with the duck, and she nodded. "Pomegranate? And hazelnuts?" "Of course," said Philippa, rubbing her hands together. "I can't wait to see what you've got up your sleeve." That would make two of us. What was I going to do with the daurade? Something simple like daurade with almonds and a romesco sauce? Did the kitchen even have almonds? The more I thought about this recipe, the more boring it sounded. Roasted daurade with lemon and herbs? Again, typical. I had an opportunity to create something special, something out of this world, on my own terms. I wanted to get creative and do something colorful, playing with the colors of winter and whatever was in season. My imagination raced with all of the possibilities- a slideshow in my mind presenting delicious temptations. A crate of oranges caught my eye. I licked my lips- a light sweet potato purée infused with orange. Braised cabbage. Seared daurade filets. Saffron. The colors, ingredients, and plating came together in my mind.
Samantha Verant (The Secret French Recipes of Sophie Valroux (Sophie Valroux, #1))
Wh-what did you make? Where is it?” he asks while looking over my shoulder. „It`s a new kind of cupcake. It took me some time to get the taste just right because of how unusual the main ingredient is.” „Oh my god, oh my god, I`m so excited. Can I have it now, please?” If only people could see him now. Six ft four, over two hundred pounds of muscle and giddy as a schoolgirl over something as simple as a cupcake. God, I love this man.
Ana Alexander (Pinky and the Beast)
There are two types of counterbalancing: the balancing between work and personal life and the balancing within each. In the world of professional success, it’s not about how much overtime you put in; the key ingredient is focused time over time.
Gary Keller (The ONE Thing: The Surprisingly Simple Truth About Extraordinary Results)
1. To learn and use three simple, easily understood concepts that must be used by any person for continuous success in any human activity. Herein lies the essence of this work. For the person who uses these three ingredients in combination in any specific activity cannot fail. • Inspiration to action: that which motivates you to act because you want to. • Know-how: the particular techniques and skills that consistently get results for you when applied. It is the proper application of knowledge. Know-how becomes habit through actual repetitive experience. • Activity knowledge: knowledge of the activity, service, product, methods, techniques, and skills with which you are particularly concerned. 2. To strive day by day to continue his education and thus expand his horizon. 3. To help himself become a better person and constantly strive to make his world better for himself and others. 4. To learn to develop the habit of recognizing, understanding, relating, assimilating, and using principles from his reading, the people he meets, and his everyday experiences. 5. To acquire financial wealth and business success, even though the spotlight is on the true riches of life. 6. To preserve and protect his inheritance as an American. 7. To feel, live, and act with a dynamic philosophy resulting from the action of striving to live up to the precepts of the religious teachings of his own church. 8. To seek and find the true riches of life. Again: A drop of ink makes thousands, perhaps millions, think. And a self-help book has changed the lives of countless thousands for the better. Take Fuller Duke, for example.
W. Clement Stone (The Success System That Never Fails)
In your personal world, awareness is the essential ingredient. Awareness of your spirit and body, awareness of your family and friends, awareness of your personal needs—none of these can be sacrificed if you intend to “have a life,” so you can never forsake them for work or one for the other. You can move back and forth quickly between these and often even combine the activities around them, but you can’t neglect any of them for long. Your personal life requires tight counterbalancing.
Gary Keller (The One Thing: The Surprisingly Simple Truth Behind Extraordinary Results)
Each ingredient makes its own authentic contribution to the whole, yet each ingredient changes—the salt and the sugar become one—transformed by the four elements of the Universe: fire in the oven, water from the tap, earth in the grain, the air embracing all.
Sarah Ban Breathnach (Simple Abundance: 365 Days to a Balanced and Joyful Life)
Ah yes, I forgot you were a massive comic book nerd.” He grinned. “They have some good lessons to live by. Lex Luthor, for example: ‘Some people can read War and Peace and come away thinking it’s a simple adventure story; others can read the ingredients on a chewing gum wrapper and unlock the secrets of the universe.’ Comics are pure literature, but snobs like you just think they’re dumb stories with pictures.
Bella Forrest (Harley Merlin and the Detector Fix (Harley Merlin, #7))
Frankincense and Myrrh Lotion This homemade body lotion made from a mixture of frankincense and myrrh is a fantastic recipe. Not only does it alleviate anxiety symptoms but it also hydrates the skin with essential nutrients and vitamins. Ingredients ¼ cup of olive oil ¼ cup of coconut oil ¼ cup of beeswax ¼ cup of shea butter 2 tablespoons of vitamin E 20 drops of frankincense essential oil 20 drops of myrrh essential oil Plastic lotion dispenser bottles Directions Combine shea butter, beeswax, coconut oil and olive oil in a bowl. Add some water to a large saucepan and heat over a medium temperature until the water starts to boil. Place the bowl into the saucepan and heat the ingredients at the same time as stirring the mixture. Remove the bowl from the stove and place it in the fridge for an hour until it becomes solid. Remove the mixture from the fridge and use an electric hand mixer to whisk the ingredients until fluffy. Combine the vitamin E and the essential oils and continue to mix. Add to the plastic lotion dispenser bottles and store in a cool place. Lavender Soap Homemade Bar This homemade bar of lavender soap not only provides relief from anxiety but is also extremely beneficial for the skin. It’s simple to make, free from chemicals and easy on the pocket. Ingredients 20-30 drops of lavender essential oil Soap base 3 drops of vitamin E Decorative soap mold or oval bar molds Directions Add water to a large pan and heat it over a medium temperature until it starts to boil. Add the soap base to a glass bowl and then place the bowl in the saucepan until the base has melted. Take the bowl out of the saucepan and allow it to cool down. Add the vitamin E and the lavender and stir together thoroughly. Transfer the mixture into a soap mold and allow it to cool down and become completely solid before removing it from the soap mold. Store the soap at room temperature.
Judy Dyer (Empath: A Complete Guide for Developing Your Gift and Finding Your Sense of Self)
cornflake crunch MAKES ABOUT 360 G (4 CUPS) This recipe was originally created to accompany the Cereal Milk Panna Cotta. It was one of those first-swing, home-run hits. It is incredibly simple to make and equally as versatile in its uses. Put some in a plastic bag and take it on the go as the best snack ever, or use it as an ingredient in the recipes that follow. 170 g cornflakes [½ (12-ounce) box (5 cups)] 40 g milk powder [½ cup] 40 g sugar [3 tablespoons] 4 g kosher salt [1 teaspoon] 130 g butter, melted [9 tablespoons] Elsewhere in this book: Cornflake crunch is also used in the Pumpkin Ganache dessert. 1. Heat the oven to 275°F. 2. Pour the cornflakes in a medium bowl and crush them with your hands to one-quarter of their original size. Add the milk powder, sugar, and salt and toss to mix. Add the butter and toss to coat. As you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters. 3. Spread the clusters on a parchment- or Silpat-lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed. 4. Cool the cornflake crunch completely before storing or using in a recipe. Stored in an airtight container at room temperature, the crunch will keep
Christina Tosi (Momofuku Milk Bar: A Cookbook)
We sit silently offering each other our support. That’s when I realize a family is like a stew. We’re all just a bunch of ingredients, simple items on our own. Then we get thrown into the stewpot and start to blend together. Our edges soften as we mix with the other ingredients in such a way that it’s hard to recognize what we were before becoming part of the whole.
Whitney Dineen (Relatively Normal (Relativity, #1))
Everyone watched the older gentleman wearing a smeared white apron who did all the cooking. It was Mr. Smoot, a longtime friend of her dad's. He gave her a nod of recognition right before he dumped an entire bucket of red potatoes into the boiling cauldron of water, then added a huge scoop of salt. "What's the white stuff?" Bass asked. "That's the salt. The fish boil here is just four ingredients: water, salt, potatoes, and whitefish from Lake Michigan. Some places add in corn on the cob or onions, but I like their simple approach best." "So what happens?" "In a little while, they'll add another basket that's full of whitefish and more salt. As the fish cooks, the oil will rise to the top. They have a special trick for removing it you aren't going to want to miss. It's the best part. Then we go inside, fill a plate, then pour warm melted butter and lemon over it and eat until we're stuffed." Sanna's stomach growled. She'd forgotten how much she enjoyed fish boils here. Rustic and delicious. As they waited for the fish to cook, she answered Bass's and Isaac's questions, but saved the best part as a secret. When everyone began to gather around the cooking pit, Sanna maneuvered Bass to the front so he could have a perfect view for the grand finale with her and Isaac behind him. When Mr. Smoot splashed the kerosene on the fire, it caused the fish oil to boil over the edge of the pot into the fire, making a huge flare- like a fireball. Bass jumped and the crowd oohed as one.
Amy E. Reichert (The Simplicity of Cider)
Nagayoshi Nagai, a Japanese chemist, first synthesized desomethamphetamine in 1898. Almost from the beginning, the drug was celebrated for the simple fact that it made people feel good. It was not, however, until Akira Ogata, another Japanese chemist, first made meth in 1919 from red phosphorus and ephedrine, a naturally occurring plant that grows largely in China, that mass production of the drug became viable. Red phosphorus, the active ingredient on the striker plate of a matchbook, can be mined. Ephedrine, like coca or poppies, can be farmed. By 1933, meth was heralded in the United States as a drug on par with penicillin.
Nick Reding (Methland: The Death and Life of an American Small Town)
Recipes written for home cooks rely on volume (teaspoons, tablespoons, cups) for measurement. Recipes written for professionals generally list ingredients by weight. That’s because weight involves no chance for operator error. Assuming the scale has been properly calibrated, 8 ounces of flour is 8 ounces of flour no matter how the flour is handled.
America's Test Kitchen (The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen (Cook's Illustrated Cookbooks))
An avocado doesn’t have an ingredient list, an egg doesn’t have a nutrition facts label, and an almond doesn’t have a barcode. Eat food, not foodlike substances. —MARK HYMAN, MD
Jen Hansard (Simple Green Meals: 100+ Plant-Powered Recipes to Thrive from the Inside Out: A Cookbook)
Next to the gallettes with their savory fillings, and even the banana-Nutella crêpe with its seductive chocolaty drizzle across the top, and especially next to whatever monstrosity Henry had ordered topped with three scoops of vanilla ice cream, the crêpe au sucre Rosie had selected certainly looked plain. It was a slim triangle dusted with sugar, but Rosie swore the sugar was sparkling in the dim light of the restaurant. She cut a tiny triangle off the tip and took a bite. Now this, this was everything. It was simple, but in the way that reminded Rosie that sometimes the simplest things were the best. The crêpe was golden and buttery and the caramelized sugar crunchy before it dissolved instantly, melting on Rosie's tongue. It couldn't be anything more than butter, sugar, flour, and milk. And yet... those simple ingredients were transformed into something transcendent. And that, Rosie thought, was exactly the power of cooking.
Stephanie Kate Strohm (Love à la Mode)
Between ourselves, I think they use too many rich sauces. One never gets the true flavor of the meat or vegetable. Her Majesty's favorite accompaniment to roast beef is a horseradish cream sauce that is so hot the meat must taste like paper. Most of the vegetables the queen eats are made into purees. And her meat is often turned into ragouts and terrines. Some dishes mix too many flavors. The queen loves butter and cream with everything. So bad for her." And I grinned. He nodded as if he understood. "So you have a palate that appreciates the taste of good ingredients?" "I do." "And how did you develop this?" "I must have inherited it from my father, who had lived well and appreciated fine food. I was apprenticed to a good cook who produced simple English fare- pork chops, roast lamb, roast pheasant, chicken, sole, lobster. There was a sauce to accompany them, but it never overwhelmed the flavor of the meat or fish.
Rhys Bowen (Above the Bay of Angels)
I came across one company called NuManna, named in reference to manna, the foodstuff the god of the Old Testament had provided for the Israelites during the time of their wandering after the Exodus. The company marketed gigantic buckets of freeze-dried powdered foodstuffs with a shelf life of a quarter of a century, whose varieties included, but were by no means limited to, oatmeal, hearty beans and beef, cheddar broccoli soup, and pasta primavera mix with freeze-dried chicken chunks. In the Testimonials section of NuManna’s website, I read a brief blurb from a customer named Reagan B., which seemed to me an unwitting encapsulation of the absurdity of the entire apocalypse preparedness project. “This stuff is awesome,” wrote Reagan. “My wife has been away for a while so I ate NuManna while she was gone. It was simple and everything I had was really good. I wish NuManna was around when I bought a bunch of bulk food in the past from the Mormons. I don’t want to have all these ingredients and put them together. NuManna was simple and great tasting. I gave away all my other bulk food.” At first this comment seemed purely and unimprovably comic in its conjuring of a character who, for all his determination to be adequately prepared for the collapse of civilization due to nuclear war or the impact of a massive asteroid, was also the type of man for whom not having his wife around to cook dinner—which seemed to me to be at worst a Domino’s Pizza situation—forced him to crack open his apocalyptic food stash. (Equally bewildering, equally wonderful, was his purchasing food in bulk only to conclude that he lacked the stomach for the labor of assembling all these ingredients into meals.)
Mark O'Connell (Notes from an Apocalypse: A Personal Journey to the End of the World and Back)
So that begs the question: how do you show someone you really hear them? This is where things get interesting. The truly good listeners of the world do more than just listen. They listen, seek to understand, and then validate. That third point is the secret sauce—the magic ingredient.
Michael S. Sorensen (I Hear You: The Surprisingly Simple Skill Behind Extraordinary Relationships)
In the world of professional success, it's not about how much overtime you put in; the key ingredient is focused time over time. To achieve an extraordinary result you must choose what matters most and give it all the time it demands. This requires getting extremely out of balance in relation to all other work issues, with only infrequent counterbalance ing to address them. In your personal world, awareness is the essential ingredient. Awareness of your spirit and body, awareness of your family and friends, awareness of your per sonal needs
Gary Keller (The One Thing: The Surprisingly Simple Truth Behind Extraordinary Results)
(even if the majority agree that low cost index funds are the main ingredients).
Anthony Robbins (MONEY Master the Game: 7 Simple Steps to Financial Freedom (Tony Robbins Financial Freedom))
A common habit of thought... is the idea that space is [a] simple receptacle in which bodies move around, with no two bodies present at the same point. …In modern quantum physics generally, and in the standard model of fundamental physics in particular, physical space appears as a far more flexible framework. Many kinds of particles can be present at the same point in space at the same time. Indeed, the primary ingredients of the standard model are not particles at all, but an abundance of quantum fields, each a complex object in itself, and all omnipresent.
Frank Wilczek
After many experiments, I found that three of my favorite ingredients made the perfect mix when combined in equal portions: 1/3 Peat Moss—Available at any garden center or supermarket. 1/3 Vermiculite—Buy the coarse grade in large 4-cubic-foot bags at any garden center or home improvement store. Phone ahead to be sure it’s available in that size. 1/3 Blended Compost—If you don’t have your own compost operation, then buy bags of compost at the garden center to get started. Then, start your own compost pile as soon as possible. I’ll explain some simple steps for foolproof composting later in the book. However, one word of caution here: You must have a blended compost, so don’t buy all the same kind. Pick out one bag of this and one bag of that. But, more about that in Chapter 5.
Mel Bartholomew (All New Square Foot Gardening: The Revolutionary Way to Grow More In Less Space)