Starter For 10 Quotes

I admit it. I'd made some mistakes. Okay, some big mistakes. Loads of them. But you can't hide in your room forever feeling sorry for yourself. It's not practical. At some point, you've got to get back out there, face up to things, and confront your demons. Ever since I can remember, I'd wanted to be clever. Some people are born clever, same way some people are born beautiful. I'm not one of those people. I'm going to have to work at it, put in the effort, and if I mess it up, I'll learn from it. Besides, sometimes it's not about knowing the right answer. Sometimes it's about asking the right questions" - Starter for 10

So here’s the final Wine Cellar Team: ’77 Kareem, ’03 Duncan, ’86 Bird, ’92 Jordan, ’85 Magic (starters); ’86 McHale, ’92 Pippen, ’09 Wade, ’77 Walton, ’10 LeBron, ’09 Paul, ’01 Allen (bench).

The prison up in Rahway is maybe my least favorite place on Earth, with the possible exception of Lincoln Financial Field in Philadelphia. Actually, the two places remind me of each other. For starters, they’re both enormous, often overcrowded, and serve mediocre food. Rahway houses murderers and thieves, the lowest of the low, worthy of society’s scorn and revenge. The stadium in Philadelphia houses the Philadelphia Eagles. Six of one, half a dozen of the other.

For starters, consider Study 329, which cost GlaxoSmithKlein $3 billion for their efforts to promote antidepressants to youngsters.10 This drug company manipulated data that hid signs of increased risk of suicide. The company also falsely represented Paxil as outperforming a placebo.11

In this book you have learned the following starter techniques to create better conversation, better selling and better belief. That’s called ... rapport! Technique #1: Tell your prospect a fact that you both can agree upon. Technique #2: Pacing your speed to match your prospect. Technique #3: Tell your prospect two facts you both can agree upon. Technique #4: Smile. Technique #5: Most people. Technique #6: Everybody knows. Technique #7: Everybody says. Technique #8: Well, you know how. Technique #9: There is an old saying. Technique #10: What would you like to know first? Technique #11: Sincere compliment. Technique #12: Get your prospect to do the talking. Technique #13: Avoid a “WHY” question your prospect has to defend.

FRIENDSHIP BREAD STARTER 3 cups sugar 3 cups flour 3 cups milk Day 1: In a nonmetal bowl, combine 1 cup sugar, 1 cup flour and 1 cup milk. Stir with wooden or plastic spoon (don’t use metal spoon or electric mixer). Cover bowl loosely with a tea towel. Keep at room temperature, not in fridge. Stir mixture once each day on days 2, 3 and 4. Day 5: Add 1 cup sugar, 1 cup flour and 1 cup milk, and stir. Stir mixture once each day on days 6, 7 and 8. Day 10: Add 1 cup sugar, 1 cup flour and 1 cup milk. Remove 3 cups of mixture and give 1 cup each to three friends, with instructions. Save remaining starter for yourself. FRIENDSHIP BREAD 1 cup starter 1 cup oil 1 cup sugar 1/2 cup milk 2 teaspoons cinnamon 1/2 teaspoon baking soda 2 cups flour 1-1/2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon vanilla extract 3 eggs 1 large box instant vanilla pudding mix Combine starter with all the other ingredients, mixing thoroughly. Grease 2 large loaf pans and dust with mixture of cinnamon and sugar. Spoon batter into pans. Coat top of batter with butter and sprinkle with remaining cinnamon/sugar mixture. Bake at 325°F for 50-75 minutes, or until done.

Bread has been around since it seems the dawn of man.  Well not quite but close. Historians believe bread has been around for 30,000 years. Breads were flat or unleavened until around 12,000 years ago.  This is when the Egyptians used a starter of wild yeast, to leaven the bread. Bread is the most widely consumed food in the world. Man discovered wild wheat and went from a hunter, gatherer to farming community, making the trade of baker, one of the oldest professions in the world. Bread spread from Egypt to all over Europe.

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

AMERICAN WHEAT OR RYE BEER Refreshing wheat or rye beers can display more hop character and less yeast character than their German cousins. This is a beginner-level style that can be brewed by extract or all-grain methods. Ferments at 65° F (18° C). OG FG IBU Color Alcohol 1.040-1.055 (10-13.6 °P) 1.008-1.013 (2.1-3.3 °P) 15-30 3-6 SRM 6-12 EBC 4-5.5% ABV 3.2-4.3% ABW Keys to Brewing American Wheat or Rye Beer: This easy-drinking beer style usually has a subtly grainy wheat character, slightly reminiscent of crackers. The hop flavor and aroma are more variable, with some versions having no hop character, while others have a fairly noticeable citrus or floral flair. Even when the hops are more prominent, they should not be overwhelming, and the hop bitterness should be balanced. The rye version of this style has a slight spicy, peppery note from the addition of rye in place of some or all of the wheat. The key mistake many brewers make is in assuming that American wheat beer should be similar to German hefeweizen. However, this style should not have the clove and banana character of a hefeweizen. This beer should not be as malty (bready) as a German hefeweizen, either, so all-grain brewers will want to use a less malty American two-row malt. To get the right fermentation profile, it is important to use a fairly neutral yeast strain, one that doesn’t produce a lot of esters like the German wheat yeasts do. While you can substitute yeast like White Labs WLP001 California Ale, Wyeast 1056 American Ale, or Fermentis Safale US-05, a better choice is one that provides some crispness, such as an altbier or Kölsch yeast, and fermentation at a cool temperature. RECIPE: KENT'S HOLLOW LEG It was the dead of winter and I was in Amarillo, Texas, on a business trip with Kent, my co-worker. That evening at dinner I watched as Kent drank a liter of soda, several glasses of water, and three or four liters of American wheat beer. I had a glass of water and one liter of beer, and I went to the bathroom twice. Kent never left the table. When I asked Kent about his superhuman bladder capacity, he thought it was due to years of working as a programmer glued to his computer and to the wonderful, easy-drinking wheat beer. This recipe is named in honor of Kent’s amazing bladder capacity. This recipe has a touch more hop character than many bottled, commercial examples on the market, but a lot less than some examples you might find. If you want less hop character, feel free to drop the late hop additions. If you really love hops and want to make a beer with lots of hop flavor and aroma, increase the late hop amounts as you see fit. However, going past the amounts listed below might knock it out of consideration in many competitions for being “too hoppy for style,” no matter how well it is brewed. OG: 1.052 (12.8 °P) FG: 1.012 (3.0 °P) ADF: 77% IBU: 20 Color: 5 SRM (10 EBC) Alcohol: 5.3% ABV (4.1% ABW) Boil: 60 minutes Pre-Boil Volume: 7 gallons (26.5L) Pre-Boil Gravity: 1.044 (11.0 °P) Extract Weight Percent Wheat LME (4 °L) 8.9 lbs. (4.03kg) 100 Hops   IBU Willamette 5.0% AA, 60 min. 1.0 oz. (28g) 20.3 Willamette 5.0% AA, 0 min. 0.3 oz. (9g) 0 Centennial 9.0% AA, 0 min. 0.3 oz. (9g) 0 Yeast White Labs WLP320 American Hefeweizen, Wyeast 1010 American Wheat, or Fermentis Safale US-05 Fermentation and Conditioning Use 10 grams of properly rehydrated dry yeast, 2 liquid yeast packages, or make a starter. Ferment at 65° F (18° C). When finished, carbonate the beer to approximately 2.5 volumes. All-Grain Option Replace the wheat extract with 6 lbs. (2.72kg) American two-row malt and 6 lbs. (2.72kg) wheat malt. Mash at 152° F (67° C). Rye Option This beer can also be made with a portion of malted rye. The rye gives the beer a slightly spicy note and adds a certain creamy mouthfeel. Replace the wheat extract with 6 lbs. (2.72kg) American two-row malt, 3.75 lbs. (1.70kg) rye malt, and 3 lbs. (1.36kg) wheat malt. Mash at 152° F (67° C).

I had a party to plan, reminders to send, some positive PR to get out, L.A. travel plans to take care of and now a bit of a conspiracy to start unraveling. For starters. Just another average Sunday with the M10.

EASY SOURDOUGH STARTER Technically, the best sourdough starters are made without commercial yeast, but it’s easier to understand the properties of a sponge if you make an easy one to begin with. This one is simple and reliable. 2 cups potato water (water in which potatoes have been boiled until soft), lukewarm ½ cup rye flour ½ cup whole-wheat flour 1 cup unbleached white flour 2 tsp dry yeast In a 2-quart jar, mix the water, flours, and yeast until smooth. Cover loosely with cheesecloth and let stand in a warm spot, stirring every 24 hours, until bubbly and agreeably sour, usually 4–10 days. Taste it every day to know how it is progressing. When it is ready, store loosely covered in the fridge, refreshing it once a week by throwing away half the starter and adding 1 cup water, 1 cup white flour. Can be used in bread recipes, biscuits, pancakes, even corn bread.

Lady Gaga wrote Born This Way in 10 minutes flat, calling it “immaculate conception”.

In 2011, a woman named Aimee Davison purchased a “non-visible” piece of art titled “Fresh Air” for $10,000.

Your left lung is about 10 percent smaller than your right one.

14 Awesome Conversation Starters 1. What do you do for fun? Hobbies, recreation . . . 2. What are your super powers? Gifts, talents, strengths. 3. Good morning! It’s great to see you! 4. What is your story? Tell me about yourself. 5. What brought you to __________? 6. Do you have anything special happening in your life (or your business)? 7. What’s the best thing that’s happened this week? 8. Are you living your life purpose or still searching for it? 9. What gives you passion and makes you happy to be alive? 10. Do you have any pets? 11. How do you know the host? 12. When you were a child, what did you want to be when you grew up? 13. If you could go anywhere in the world, where would it be? 14. What's next on your bucket list?

We’re about to send a picture out over the network.” “But how?” “Watch and see,” Penny advised. In the center of the room stood two machines with cylinders, one for transmitting pictures to distant stations, the other for receiving them. On the sending cylinder was wrapped a glossy 8 by 10 photograph of a fire. As Penny spoke, an attendant pressed a starter switch on the sending machine. There was a high pitched rasp as the clutch threw in, and the cylinder bearing the picture began to turn at a steady measured pace. “It’s a complicated process,” Penny said glibly. “A photo electric cell scans the picture and transmits it to all the points on the network. Salt here could tell you more about it.

Happy couples strive to be one another’s biggest fans. Hebrews 10:24 says, “Let us take thought of how to spur one another on to love and good works.” While it is possible to overdo appreciation, this rarely happens. As a marriage and family therapist, I have never seen—nor heard of—a partner complaining, “My spouse appreciates me too much.” So, make your praise sincere and voice your appreciation often.

5.   Lack of self-discipline. Discipline comes through self-control. This means that one must control all negative qualities. Before you can control conditions, you must first control yourself. Self-mastery is the hardest job you will ever tackle. If you do not conquer self, you will be conquered by self. You may see at one and the same time both your best friend and your greatest enemy, by stepping in front of a mirror. 6.   Ill health. No person may enjoy outstanding success without good health. Many of the causes of ill health are subject to mastery and control. These in the main are: a. Overeating of foods not conducive to health. b. Wrong habits of thought; giving expression to negatives. c. Wrong use of, and over indulgence in sex. d. Lack of proper physical exercise. e. An inadequate supply of fresh air, due to improper breathing. 7.   Unfavorable environmental influences during childhood. “As the twig is bent, so shall the tree grow.” Most people who have criminal tendencies acquire them as the result of bad environment, and improper associates during childhood. 8.   Procrastination. This is one of the most common causes of failure. “Old Man Procrastination” stands within the shadow of every human being, waiting his opportunity to spoil one’s chances of success. Most of us go through life as failures, because we are waiting for the “time to be right” to start doing something worthwhile. Do not wait. The time will never be “just right.” Start where you stand, and work with whatever tools you may have at your command, and better tools will be found as you go along. 9.   Lack of persistence. Most of us are good “starters” but poor “finishers” of everything we begin. Moreover, people are prone to give up at the first signs of defeat. There is no substitute for persistence. The person who makes persistence his watch-word, discovers that “Old Man Failure” finally becomes tired, and makes his departure. Failure cannot cope with persistence. 10. Negative personality. There is no hope of success for the person who repels people through a negative personality. Success comes through the application of power, and power is attained through the cooperative efforts of other people.

I’ve always passionately believed in the power of the state to improve lives. Before my career in AI, I worked in government and the nonprofit sector. I helped start a charity telephone counseling service when I was nineteen, worked for the mayor of London, and co-founded a conflict resolution firm focused on multi-stakeholder negotiation. Working with public servants—people stretched thin and bone-tired, but forever in demand and doing heroic work for those who need it—was enough to show me what a disaster it would be if the state failed. However, my experience with local government, UN negotiations, and nonprofits also gave me invaluable firsthand knowledge of their limitations. They are often chronically mismanaged, bloated, and slow to act. One project I facilitated in 2009 at the Copenhagen climate negotiations involved convening hundreds of NGOs and scientific experts to align their negotiating positions. The idea was to present a coherent position to 192 squabbling countries at the main summit. Except we couldn’t get consensus on anything. For starters, no one could agree on the science, or the reality of what was happening on the ground. Priorities were scattered. There was no consensus on what would be effective, affordable, or even practical. Could you raise $10 billion to turn the Amazon into a national park to absorb CO2? How are you going to deal with the militias and bribes? Or maybe the answer was to reforest Norway, not Brazil, or was the solution to grow giant kelp farms instead? As soon as proposals were voiced, someone spoke up to poke holes in them. Every suggestion was a problem. We ended up with maximum divergence on all possible things. It was, in other words, politics as usual. And this involved people notionally on the “same team.” We hadn’t even gotten to the main event and the real horse-trading. At the Copenhagen summit a morass of states all had their own competing positions. Now pile on the raw emotion. Negotiators were trying to make decisions with hundreds of people in the room arguing and shouting and breaking off into groups, all while the clock was ticking, on both the summit and the planet. I was there trying to help facilitate the process, perhaps the most complex, high-stakes multiparty negotiation in human history, but from the start it looked almost impossible. Observing this, I realized we weren’t going to make sufficient progress fast enough. The timeline was too tight. The issues were too complex. Our institutions for addressing massive global problems were not fit for purpose.

haloumi Made in Cypress, Haloumi is a firm, pickled (brined) cheese. It is a good hot-weather cheese: The salt inhibits the growth of mold and unwanted bacteria, which usually thrive in temperate conditions. 2 gallons whole milk 1 packet direct-set mesophilic starter or 4 ounces prepared mesophilic starter ½ teaspoon liquid rennet (or ½ rennet tablet) diluted in ¼ cup cool, unchlorinated water ¼ cup plus 2 pounds cheese salt, for brine 1 gallon cold water, for brine 1. Heat the milk to 86°F. Add the starter and mix well. 2. Add the diluted rennet and stir gently with an up-and-down motion for 1 minute. Cover and allow to set at 86°F for 30–45, minutes or until the curd gives a clean break. 3. Cut the curd into ½-inch cubes. 4. Increase the temperature two degrees every 5 minutes, until the curds reach 104°F (this will take about 45 minutes), stirring gently to keep the curds from matting. Maintain the curds at 104°F for 20 minutes, stirring gently every few minutes. 5. Ladle the curds into a cheesecloth-lined colander. Drain the whey into a pot and reserve. 6. Pack the curds into a cheesecloth-lined mold and press at 30 pounds of pressure for 1 hour. 7. Remove the cheese from the mold and gently peel away the cheesecloth. Turn over the cheese, re-dress it, and press at 50 pounds of pressure for 30 minutes. 8. Remove the cheese from the mold and cut into 3-inch-square blocks. 9. Bring the reserved whey to 176 to 194°F. Place the curd blocks in the whey and soak for 1 hour, at which time the cheese will have a texture similar to that of cooked chicken breast and will rise to the surface. 10. Strain the curds into a colander and let cool for 20 minutes. 11. Sprinkle the curds with ¼ cup of the salt and let cool for 2–4 hours 12. Combine the remaining 2 pounds of salt and the cold water to make a saturated brine solution. Soak the cheese in the brine for up to 60 days. The flavor increases with age, but the cheese may be eaten fresh at any time during the 60-day period. YIELD: 2 pounds

7. UNFAVORABLE ENVIRONMENTAL INFLUENCES DURING CHILDHOOD. "As the twig is bent, so shall the tree grow." Most people who have criminal tendencies acquire them as the result of bad environment, and improper associates during childhood. 8. PROCRASTINATION. This is one of the most common causes of failure. "Old Man Procrastination" stands within the shadow of every human being, waiting his opportunity to spoil one's chances of success. Most of us go through life as failures, because we are waiting for the "time to be right" to start doing something worthwhile. Do not wait. The time will never be "just right." Start where you stand, and work with whatever tools you may have at your command, and better tools will be found as you go along. 9. LACK OF PERSISTENCE. Most of us are good "starters" but poor "finishers" of everything we begin. Moreover, people are prone to give up at the first signs of defeat. There is no substitute for PERSISTENCE. The person who makes PERSISTENCE his watch-word, discovers that "Old Man Failure" finally becomes tired, and makes his departure. Failure cannot cope with PERSISTENCE. 10. NEGATIVE PERSONALITY. There is no hope of success for the person who repels people through a negative personality. Success comes through the application of POWER, and power is attained through the cooperative efforts of other people. A negative personality will not induce cooperation. 11. LACK OF CONTROLLED SEXUAL URGE. Sex energy is the most powerful of all the stimuli which move people into ACTION. Because it is the most powerful of the emotions, it must be controlled, through transmutation, and converted into other channels. 12. UNCONTROLLED DESIRE FOR "SOMETHING FOR NOTHING." The gambling instinct drives millions of people to failure. Evidence of this may be found in a study of the Wall Street crash of " 29, during which millions of people tried to make money by gambling on stock margins. 13. LACK OF A WELL DEFINED POWER OF DECISION. Men who succeed reach decisions promptly, and change them, if at all, very slowly. Men who fail, reach decisions, if at all, very slowly, and change them frequently, and quickly. Indecision and procrastination are twin brothers. Where one is found, the other may usually be found also. Kill off this pair before they completely "hog-tie" you to the treadmill of FAILURE.