Temperature Low Quotes

STAY HOME FROM SCHOOL FAUX VOMIT: 1 cup of cooked oatmeal 1.2 cup of sour cream (or buttermilk ranch dressing or anything that smells like rancid, sour milk) 2 chopped cheese sticks (for chunkiness) 1 uncooked egg (for authentic slimy texture) 1 can of split pea soup (for putrid green color) 1/4 cup of raisins (to increase gross-osity) Mix ingredients and simmer over low heat for 2 minutes Let mixture cool to warm vomit temperature Use liberally as needed Makes 4 to 5 cups

The very first step is to try to forget about the self altogether. He [C.S. Lewis] says elsewhere that that's the very definition of humility. Humility does not mean to have a low view of your self. It means to have no view of yourself. Having a low view of yourself is miserable--psychologists know that. And that's also the solution to the problem of introspection. If I ask myself, how am I doing, I come out with one of three answers: well, terribly, or so-so. If I say I'm doing well, I'm a proud, self-righteous, arrogant, self-satisfied, priggish Pharisee; if I say I'm doing lousy, I'm a miserable worm with a guilt complex and I need some psychiatry; and if i say I'm sort of fair to midland then I'm dull, wishy-washy, Charlie Brown. So what's the solution? Don't look at yourself. Take your temperature when you're sick, otherwise look at other people and God. They're much more interesting. The first step is to try to forget about yourself altogether. Your real self, your new self, will not come as long as you are looking for it. It will come only when you're looking for Him.

What can it be about low temperatures that sharpens the edges of objects?

Still, winter is an abstract season: it is low on colors, even in Italy, and big on the imperatives of cold and brief daylight. These things train your eye on the outside with an intensity greater than that of the electric bulb availing you of your own features in the evening. If this season doesn't necessarily quell your nerves, it still subordinates them to your instincts; beauty at low temperatures is beauty.

Oh! but he was a tight-fisted hand at the grindstone, Scrooge! a squeezing, wrenching, grasping, scraping, clutching, covetous old sinner! Hard and sharp as flint, from which no steel had ever struck out generous fire; secret, and self-contained, and solitary as an oyster. The cold within him froze his old features, nipped his pointed nose, shriveled his cheek, stiffened his gait; made his eyes red, his thin lips blue; and spoke out shrewdly in his grating voice. A frosty rime was on his head, and on his eyebrows, and his wiry chin. He carried his own low temperature always about with him; he iced his office in the dog-days and didn't thaw it one degree at Christmas.

Hello, Olympus! Aeolus, master of the winds here, with weather every twelve! We‘ll have a low-pressure system moving over Florida today, so expect milder temperatures since Demeter wishes to spare the citrus farmers!‖ He gestured at the blue screen, but when Jason checked the monitors, he saw that a digital image was being projected behind Aeolus, so it looked like he was standing in front of a U.S. map with animated smiley suns and frowny storm clouds. ―Along the eastern seaboard—oh, hold on.‖ He tapped his earpiece. ―Sorry, folks! Poseidon is angry with Miami today, so it looks like that Florida freeze is back on! Sorry, Demeter. Over in the Midwest, I‘m not sure what St. Louis did to offend Zeus, but you can expect winter storms! Boreas himself is being called down to punish the area with ice. Bad news, Missouri! No, wait. Hephaestus feels sorry for central Missouri, so you all will have much more moderate temperatures and sunny skies.

Nothing screams SUMMER like strawberry shortcake, and yet in Florida the season for strawberries is December through March! But then, by March the daytime temperature is likely to be in the mid-70s to low 80s. So, it’s really easy to think “Ahhh, summer’s almost here.” So, when we planned a BD Party for our friend Bob Mason, we said, “It’s strawberry season! Let’s party!

Humans, like all mammals, are heat engines; surviving means having to continually cool off, as panting dogs do. For that, the temperature needs to be low enough for the air to act as a kind of refrigerant, drawing heat off the skin so the engine can keep pumping. At seven degrees of warming, that would become impossible for portions of the planet’s equatorial band, and especially the tropics, where humidity adds to the problem. And the effect would be fast: after a few hours, a human body would be cooked to death from both inside and out. At eleven or twelve degrees Celsius of warming, more than half the world’s population, as distributed today, would die of direct heat. Things almost certainly won’t get that hot anytime soon, though some models of unabated emissions do bring us that far eventually, over centuries. But at just five degrees, according to some calculations, whole parts of the globe would be literally unsurvivable for humans. At six, summer labor of any kind would become impossible in the lower Mississippi Valley, and everybody in the United States east of the Rockies would suffer more from heat than anyone, anywhere, in the world today. New York City would be hotter than present-day Bahrain, one of the planet’s hottest spots, and the temperature in Bahrain “would induce hyperthermia in even sleeping humans.

Two solid weeks of beautiful weather. Clear sunny days, low humidity, temperature in the seventies, air so brisk and clean you could read E PLURIBUS UNUM on a dime across the street. Clear cloudless nights, temperature in the fifties, the sky a great soft raven’s breast, an immense bowl of octopus ink salted with a million hard white crystalline stars and garnished with a huge moon pulsing with white light. It was disgusting.

I bet there’s air-conditioning in heaven,” I said. “Maybe it’s just the perfect temperature—low seventies with a breeze?” Josh said.

I could speak by then, but neither of us thought it my best trick. Very often my exchanges with Ceno went something like: Sing me a song, Elefsis. The temperature in the kitchen is 21.5 degrees Celsius and the stock of rice is low. (Long pause.) Ee-eye-ee-eye-oh.

Her reputation for reading a great deal hung about her like the cloudy envelope of a goddess in an epic; it was supposed to engender difficult questions and to keep the conversation at a low temperature.

The temperature was not strikingly low as temperatures go down here, but the terrific winds penetrate the flimsy fabric of our fragile tents and create so much draught that it is impossible to keep warm within. At supper last night our drinking-water froze over in the tin in the tent before we could drink it. It is curious how thirsty we all are.

Until one morning, one of the coldest mornings of the year, when I came in with the book cart and found Jean Hollis Clark, a fellow librarian, standing dead still in the middle of the staff room. "I heard a noise from the drop box," Jean said. "What kind of noise?" "I think it's an animal." "A what?" "An animal," Jean said. "I think there's an animal in the drop box." That was when I heard it, a low rumble from under the metal cover. It didn't sound like an animal. It sounded like an old man clearing his throat. Gurr-gug-gug. Gurr-gug-gug. But the opening at the top of the chute was only a few inches wide, so that would be quite a squeeze for an old man. It had to be an animal. But what kind? I got down on my knees, reached over the lid, and hoped for a chipmunk. What I got instead was a blast of freezing air. The night before, the temperature had reached minus fifteen degrees, and that didn't take into account the wind, which cut under your coat and squeezed your bones. And on that night, of all nights, someone had jammed a book into return slot, wedging it open. It was as cold in the box as it was outside, maybe colder, since the box was lined with metal. It was the kind of cold that made it almost painful to breathe. I was still catching my breath, in fact, when I saw the kitten huddled in the front left corner of the box. It was tucked up in a little space underneath a book, so all I could see at first was its head. It looked grey in the shadows, almost like a little rock, and I could tell its fur was dirty and tangled. Carefully, I lifted the book. The kitten looked up at me, slowly and sadly, and for a second I looked straight into its huge golden eyes. The it lowered its head and sank back down into its hole. At that moment, I lost every bone in my body and just melted.

The cold within him froze his old features, nipped his pointed nose, shrivelled his cheek, stiffened his gait; made his eyes red, his thin lips blue; and spoke out shrewdly in his grating voice. A frosty rime was on his head, and on his eyebrows, and his wiry chin. He carried his own low temperature always about with him; he iced his office in the dog-days; and didn’t thaw it one degree at Christmas.

we have developed a series of emotional thermostats as well, by far the most potent of which is television itself. instead of really experiencing the highs and lows, pains and joys, that make up a life, many of us use TV just as we use central heating- to flatten our variations, to maintain a constant "optimal" temperature.

A mother must be vigilant. She must be able and willing to wake up ten times during the night to feed her baby. After her intermittent vigil, she must see everything clearly the next morning so that she can notice any changes in her baby. A mother is not permitted to have blurry vision. She must notice if her baby’s wail is too loud or too low. She must know if the child’s temperature has risen or fallen. A mother must not miss any signs.

The selective activation of compatible memories explains anchoring: the high and the low numbers activate different sets of ideas in memory. The estimates of annual temperature draw on these biased samples of ideas and are therefore biased as well.

We are actually getting worse at some matters of hygiene. Dr. Maunder believes that the move toward low-temperature washing machine detergents has encouraged bugs to proliferate. As he puts it: “If you wash lousy clothing at low temperatures, all you get is cleaner lice.

‡We are actually getting worse at some matters of hygiene. Dr. Maunder believes that the move toward low-temperature washing machine detergents has encouraged bugs to proliferate. As he puts it: “If you wash lousy clothing at low temperatures, all you get is cleaner lice.

He carried his own low temperature always about with him; he iced his office in the dog-days; and didn’t thaw it one degree at Christmas. External heat and cold had little influence on Scrooge. No warmth could warm, nor wintry weather chill him. No wind that blew was bitterer than he, no falling snow was more intent upon its purpose, no pelting rain less open to entreaty. Foul weather didn’t know where to have him. The heaviest rain, and snow, and hail, and sleet, could boast of the advantage over him in only one respect. They often “came down” handsomely, and Scrooge never did.

SINCE the start of the industrial revolution, humans have burned through enough fossil fuels—coal, oil, and natural gas—to add some 365 billion metric tons of carbon to the atmosphere. Deforestation has contributed another 180 billion tons. Each year, we throw up another nine billion tons or so, an amount that’s been increasing by as much as six percent annually. As a result of all this, the concentration of carbon dioxide in the air today—a little over four hundred parts per million—is higher than at any other point in the last eight hundred thousand years. Quite probably it is higher than at any point in the last several million years. If current trends continue, CO2 concentrations will top five hundred parts per million, roughly double the levels they were in preindustrial days, by 2050. It is expected that such an increase will produce an eventual average global temperature rise of between three and a half and seven degrees Fahrenheit, and this will, in turn, trigger a variety of world-altering events, including the disappearance of most remaining glaciers, the inundation of low-lying islands and coastal cities, and the melting of the Arctic ice cap. But this is only half the story.

That was the main thing wrong with Mrs. Kamal. She spent such an extraordinary amount of mental energy feeling irritated that it was impossible not to feel irritated in turn. It was oxygen to her, this low-grade dissatisfaction, shading into anger; this sense that things weren't being done correctly, that everything from the traffic noise at night to the temperature of the hot water in the morning to the progress of Mohammed's potty training to the fact that Fatima wasn't being taught to read Urdu, only English, to the fact that Rohinka served only two dishes at dinner the night of her arrival to the cost of the car insurance for the VW Sharan to the fact that Shahid didn't have a 'proper job' and seemed to have no intention of getting one, let alone a wife, to the unfriendliness of London, the fact that it was an 'impossible city,' to the ostentatious way she complained about missing Lahore, especially at dinner time, giving meaningful, sad, reproachful looks at the food Rohinka had cooked.

Oh! But he was a tight-fisted hand at the grindstone, Scrooge! a squeezing, wrenching, grasping, scraping, clutching, covetous, old sinner! Hard and sharp as flint, from which no steel had ever struck out generous fire; secret, and self-contained, and solitary as an oyster. The cold within him froze his old features, nipped his pointed nose, shrivelled his cheek, stiffened his gait; made his eyes red, his thin lips blue; and spoke out shrewdly in his grating voice. A frosty rime was on his head, and on his eyebrows, and his wiry chin. He carried his own low temperature always about with him; he iced his office in the dog-days; and didn’t thaw it one degree at Christmas.

A warm heart can heat us even in very low temperatures; a cold heart can frost us even in very high temperatures!

A bullet’s velocity in low temperatures greatly depends on its target’s virtues

If you wash lousy clothing at low temperatures, all you get is cleaner lice.

Atoms at such low temperatures lost their individuality and physical properties, going through an identity crisis.

The name the man had chosen, it turned out, was Thirty-Six All-Terrain Tundra Vehicle, a revelation that produced in both Mahit and Three Seagrass a kind of stunned silence. “No one would actually name a child that,” Three Seagrass complained after a moment. “He has no taste. Even if his parent or his crèche was from a low-temperature planet with a lot of tundra in need of all-terrain vehicles.

Dewar's rule in his laboratory was as absolute as that of a Pharaoh, and he showed deference to no one except the ghost of Faraday whom he met occasionally all night in the gallery behind the lecture room.

The physicist is familiar with the fact that the classical laws of physics are modified by quantum theory, especially at low temperature. There are many instances of this. Life seems to be one of them, a particularly striking one. Life seems to be orderly and lawful behaviour of matter, not based exclusively on its tendency to go over from order to disorder, but based partly on existing order that is kept up.

Pham Nuwen spent years learning to program/explore. Programming went back to the beginning of time. It was a little like the midden out back of his father’s castle. Where the creek had worn that away, ten meters down, there were the crumpled hulks of machines—flying machines, the peasants said—from the great days of Canberra’s original colonial era. But the castle midden was clean and fresh compared to what lay within the Reprise’s local net. There were programs here that had been written five thousand years ago, before Humankind ever left Earth. The wonder of it—the horror of it, Sura said—was that unlike the useless wrecks of Canberra’s past, these programs still worked! And via a million million circuitous threads of inheritance, many of the oldest programs still ran in the bowels of the Qeng Ho system. Take the Traders’ method of timekeeping. The frame corrections were incredibly complex—and down at the very bottom of it was a little program that ran a counter. Second by second, the Qeng Ho counted from the instant that a human had first set foot on Old Earth’s moon. But if you looked at it still more closely. . .the starting instant was actually some hundred million seconds later, the 0-second of one of Humankind’s first computer operating systems. So behind all the top-level interfaces was layer under layer of support. Some of that software had been designed for wildly different situations. Every so often, the inconsistencies caused fatal accidents. Despite the romance of spaceflight, the most common accidents were simply caused by ancient, misused programs finally getting their revenge. “We should rewrite it all,” said Pham. “It’s been done,” said Sura, not looking up. She was preparing to go off-Watch, and had spent the last four days trying to root a problem out of the coldsleep automation. “It’s been tried,” corrected Bret, just back from the freezers. “But even the top levels of fleet system code are enormous. You and a thousand of your friends would have to work for a century or so to reproduce it.” Trinli grinned evilly. “And guess what—even if you did, by the time you finished, you’d have your own set of inconsistencies. And you still wouldn’t be consistent with all the applications that might be needed now and then.” Sura gave up on her debugging for the moment. “The word for all this is ‘mature programming environment.’ Basically, when hardware performance has been pushed to its final limit, and programmers have had several centuries to code, you reach a point where there is far more signicant code than can be rationalized. The best you can do is understand the overall layering, and know how to search for the oddball tool that may come in handy—take the situation I have here.” She waved at the dependency chart she had been working on. “We are low on working fluid for the coffins. Like a million other things, there was none for sale on dear old Canberra. Well, the obvious thing is to move the coffins near the aft hull, and cool by direct radiation. We don’t have the proper equipment to support this—so lately, I’ve been doing my share of archeology. It seems that five hundred years ago, a similar thing happened after an in-system war at Torma. They hacked together a temperature maintenance package that is precisely what we need.” “Almost precisely.

There is one in this tribe too often miserable - a child bereaved of both parents. None cares for this child: she is fed sometimes, but oftener forgotten: a hut rarely receives her: the hollow tree and chill cavern are her home. Forsaken, lost, and wandering, she lives more with the wild beast and bird than with her own kind. Hunger and cold are her comrades: sadness hovers over, and solitude besets her round. Unheeded and unvalued, she should die: but she both lives and grows: the green wilderness nurses her, and becomes to her a mother: feeds her on juicy berry, on saccharine root and nut. There is something in the air of this clime which fosters life kindly: there must be something, too, in its dews, which heals with sovereign balm. Its gentle seasons exaggerate no passion, no sense; its temperature tends to harmony; its breezes, you would say, bring down from heaven the germ of pure thought, and purer feeling. Not grotesquely fantastic are the forms of cliff and foliage; not violently vivid the colouring of flower and bird: in all the grandeur of these forests there is repose; in all their freshness there is tenderness. The gentle charm vouchsafed to flower and tree, - bestowed on deer and dove, - has not been denied to the human nursling. All solitary, she has sprung up straight and graceful. Nature cast her features in a fine mould; they have matured in their pure, accurate first lines, unaltered by the shocks of disease. No fierce dry blast has dealt rudely with the surface of her frame; no burning sun has crisped or withered her tresses: her form gleams ivory-white through the trees; her hair flows plenteous, long, and glossy; her eyes, not dazzled by vertical fires, beam in the shade large and open, and full and dewy: above those eyes, when the breeze bares her forehead, shines an expanse fair and ample, - a clear, candid page, whereon knowledge, should knowledge ever come, might write a golden record. You see in the desolate young savage nothing vicious or vacant; she haunts the wood harmless and thoughtful: though of what one so untaught can think, it is not easy to divine. On the evening of one summer day, before the Flood, being utterly alone - for she had lost all trace of her tribe, who had wandered leagues away, she knew not where, - she went up from the vale, to watch Day take leave and Night arrive. A crag, overspread by a tree, was her station: the oak-roots, turfed and mossed, gave a seat: the oak-boughs, thick-leaved, wove a canopy. Slow and grand the Day withdrew, passing in purple fire, and parting to the farewell of a wild, low chorus from the woodlands. Then Night entered, quiet as death: the wind fell, the birds ceased singing. Now every nest held happy mates, and hart and hind slumbered blissfully safe in their lair. The girl sat, her body still, her soul astir; occupied, however, rather in feeling than in thinking, - in wishing, than hoping, - in imagining, than projecting. She felt the world, the sky, the night, boundlessly mighty. Of all things, herself seemed to herself the centre, - a small, forgotten atom of life, a spark of soul, emitted inadvertent from the great creative source, and now burning unmarked to waste in the heart of a black hollow. She asked, was she thus to burn out and perish, her living light doing no good, never seen, never needed, - a star in an else starless firmament, - which nor shepherd, nor wanderer, nor sage, nor priest, tracked as a guide, or read as a prophecy? Could this be, she demanded, when the flame of her intelligence burned so vivid; when her life beat so true, and real, and potent; when something within her stirred disquieted, and restlessly asserted a God-given strength, for which it insisted she should find exercise?

The day I arrived in Yakutsk with my colleague Peter Osnos of The Washington Post, it was 46 below. When our plane landed, the door was frozen solidly shut, and it took about half an hour for a powerful hot-air blower- standard equipment at Siberian airports- to break the icy seal. Stepping outside was like stepping onto another planet, for at those low temperatures nothing seems quite normal. The air burns. Sounds are brittle. Every breath hovers in a strangle slow-motion cloud, adding to the mist of ice that pervades the city and blurs the sun. When the breath freezes into ice dust and falls almost silently to the ground, Siberians call it the whisper of stars.

Something the modern environmental movement often misses is that oil and natural gas are not only the world’s low-carbon fossil fuels, they are also the fuels that are internationally traded. In a post-globalized world, the primary fuel most countries can source locally is coal. And not just any coal, but low-caloric, low-temperature burning, high-contaminant soft or brown coal that generates far more carbon emissions than burning . . . almost anything else.

Shall I compare thee to a docking ring? Thou art more beautiful and more temperate, though that’s not really hard when you’re talking about an airlock whose external temperature is measured on the low end of kelvins. On the other hand, I’m not sure I could have been happier with anything or felt more raw, unfettered love than I did for that docking ring, right then. Free and with my afthands on metal, I stretched against the rotational acceleration and sighed

Oh! But he was a tight-fisted hand at the grindstone, Scrooge! a squeezing, wrenching, grasping, scraping, clutching, covetous old sinner! Hard and sharp as flint, from which no steel had ever struck out generous fire; secret, and self-contained, and solitary as an oyster. The cold within him froze his old features, nipped his pointed nose, shrivelled his cheek, stiffened his gait; made his eyes red, his thin lips blue; and spoke out shrewdly in his grating voice. A frosty rime was on his head, and on his eyebrows, and his wiry chin. He carried his own low temperature always

Evolution endowed us with intuition only for those aspects of physics that had survival value for our distant ancestors, such as the parabolic orbits of flying rocks (explaining our penchant for baseball). A cavewoman thinking too hard about what matter is ultimately made of might fail to notice the tiger sneaking up behind and get cleaned right out of the gene pool. Darwin’s theory thus makes the testable prediction that whenever we use technology to glimpse reality beyond the human scale, our evolved intuition should break down. We’ve repeatedly tested this prediction, and the results overwhelmingly support Darwin. At high speeds, Einstein realized that time slows down, and curmudgeons on the Swedish Nobel committee found this so weird that they refused to give him the Nobel Prize for his relativity theory. At low temperatures, liquid helium can flow upward. At high temperatures, colliding particles change identity; to me, an electron colliding with a positron and turning into a Z-boson feels about as intuitive as two colliding cars turning into a cruise ship. On microscopic scales, particles schizophrenically appear in two places at once, leading to the quantum conundrums mentioned above. On astronomically large scales… weirdness strikes again: if you intuitively understand all aspects of black holes [then you] should immediately put down this book and publish your findings before someone scoops you on the Nobel Prize for quantum gravity… [also,] the leading theory for what happened [in the early universe] suggests that space isn’t merely really really big, but actually infinite, containing infinitely many exact copies of you, and even more near-copies living out every possible variant of your life in two different types of parallel universes.

con Zucchine alla Nerano — SERVES 4 — About 16fl oz sunflower oil or vegetable oil, or, if you choose, olive oil 8 to 10 small zucchine (courgettes) 75g chopped fresh basil Sea salt to taste Extra virgin olive oil 500g spaghetti 200g grated Parmigiano-Reggiano • Put the sunflower oil in a large pot and bring to a low boil over medium-high heat. • Slice the zucchine into thin rounds and fry in the oil until they are golden brown. Remove and set aside on paper towels. • Sprinkle with basil and salt. • Transfer to a bowl and drizzle liberally with olive oil. • Boil the pasta until al dente and strain, reserving about two cupfuls of the pasta water. • Place the cooked pasta in a large pan or pot over low heat along with the zucchine mixture and combine gently. Add the pasta water, a little at a time, to create a creamy texture. You may not use all of the pasta water. Now add some of the Parmigiano to the mixture and continue to combine by stirring gently and tossing. When the mixture has a slight creaminess, remove from the stove and serve immediately. Note: The zucchine mixture can be refrigerated for about 5 days for use at a later date. Best to bring it to room temperature before using.

The end-Permian extinction also seems to have been triggered by a change in the climate. But in this case, the change went in the opposite direction. Right at the time of extinction, 252 million years ago, there was a massive release of carbon into the air—so massive that geologists have a hard time even imagining where all the carbon could have come from. Temperatures soared—the seas warmed by as much as eighteen degrees—and the chemistry of the oceans went haywire, as if in an out-of-control aquarium. The water became acidified, and the amount of dissolved oxygen dropped so low that many organisms probably, in effect, suffocated.

When the child asks: "Why have the leaves turned red?" or "Why does it snow?" we launch into explanations which have no obvious connection with the question. Leaves are red because it is cold, we say. What has cold to do with colour? How is the child to know that we are talking of abstract connections between atmospheric conditions and leaf chemistry? And why should he care? The child has asked 'why,' not 'how,' and certainly not 'how much.' And why should he care the molecular structure of water is believed to be such that at low temperatures it forms rigid bonds which make it appear as ice or snow? None of these abstractions says anything about what the child experiences: the redness of leaves and the cool, tickling envelopment by snow. The living response would be quite different. 'Why are the leaves red Dad?" "Because it is so beautiful, child. Don't you see how beautiful it is, all these autumn colours?" There is no truer answer. That is how the leaves are red. An answer which does not invoke questions, which does not lead the child into an endless series of questions, to which each answer is a threshold. The child will hear later on that a chemical reaction occurs in those leaves. It is bad enough, then; let us not make the world uninhabitable for the child too soon.

FIFTY YEARS LATER I can see us in that car. I can recall every detail. It was a bright, clear day, no humidity, temperature in the low eighties. Both of us, quietly watching the sunlight play across the windshield, said nothing. The silence between us was like the silence on the many days she drove me to meets. I was too busy fighting my nerves to talk, and she, better than anyone, understood. She respected the lines we draw around ourselves in crisis. Then, as we neared the airport, she broke the silence. “Just be yourself,” she said. I looked out the window. Be myself. Really? Is that my best option? To study the self is to forget the self.

Oh! but he was a tight-fisted hand at the grindstone, Scrooge! a squeezing, wrenching, grasping, scraping, clutching, covetous old sinner! Hard and sharp as flint, from which no steel had ever struck out generous fire, secret, and self-contained, and solitary as an oyster. The cold within him froze his old features, nipped his pointed nose, shriveled his cheek, stiffened his gait, made his eyes red, his thin lips blue, and spoke out shrewdly in his grating voice. A frosty rime was on his head, and on his eyebrows, and his wiry chin. He carried his own low temperature always about with him; he iced his office in the dog-days; and didn’t thaw it one degree at Christmas.

AT THE SAME TIME Empire was dying, a new and very different kind of company town was thriving seventy miles to the south. In many ways, it felt like the opposite of Empire. Rather than offering middle-class stability, this village was populated by members of the “precariat”: temporary laborers doing short-term jobs in exchange for low wages. More specifically, its citizens were hundreds of itinerant workers living in RVs, trailers, vans, and even a few tents. Early each fall, they began filling the mobile home parks surrounding Fernley. Linda didn’t know it yet, but she would soon be joining them. Many were in their sixties and seventies, approaching or well into traditional retirement age. Most had traveled hundreds of miles—and undergone the routine indignities of criminal background checks and pee-in-a-cup drug tests—for the chance to earn $11.50 per hour plus overtime at temporary warehouse jobs. They planned to stay through early winter, despite the fact that most of their homes on wheels weren’t designed to support life in subzero temperatures. Their employer was Amazon.com.

The temperature was in the nineties, and on hot nights Chicagoans feel the city body and soul. The stockyards are gone, Chicago is no longer slaughter-city, but the old smells revive in the night heat. Miles of railroad siding along the streets once were filled with red cattle cars, the animals waiting to enter the yards lowing and reeking. The old stink still haunts the place. It returns at times, suspiring from the vacated soil, to remind us all that Chicago had once led the world in butcher-technology and that billions of animals had died here. And that night the windows were open wide and the familiar depressing multilayered stink of meat, tallow, blood-meal, pulverized bones, hides, soap, smoked slabs, and burnt hair came back. Old Chicago breathed again through leaves and screens. I heard fire trucks and the gulp and whoop of ambulances, bowel-deep and hysterical. In the surrounding black slums incendiarism shoots up in summer, an index, some say, of psychopathology. Although the love of flames is also religious. However, Denise was sitting nude on the bed rapidly and strongly brushing her hair. Over the lake, steel mills twinkled. Lamplight showed the soot already fallen on the leaves of the wall ivy. We had an early drought that year. Chicago, this night, was panting, the big urban engines going, tenements blazing in Oakwood with great shawls of flame, the sirens weirdly yelping, the fire engines, ambulances, and police cars – mad-dog, gashing-knife weather, a rape and murder night, thousands of hydrants open, spraying water from both breasts.

*To illustrate, humans are in the domain eucarya, in the kingdom animalia, in the phylum chordata, in the subphylum vertebrata, in the class mammalia, in the order primates, in the family hominidae, in the genus homo, in the species sapiens. (The convention, I’m informed, is to italicize genus and species names, but not those of higher divisions.) Some taxonomists employ further subdivisions: tribe, suborder, infraorder, parvorder, and more. †The formal word for a zoological category, such as phylum or genus. The plural is taxa. ‡We are actually getting worse at some matters of hygiene. Dr. Maunder believes that the move toward low-temperature washing machine detergents has encouraged bugs to proliferate. As he puts it: “If you wash lousy clothing at low temperatures, all you get is cleaner lice.

the strangely elusive and counterintuitive character of the quantum world has encouraged some to suggest that the idea of entities like electrons which can be in unpicturable states such as superpositions of being ‘here’ and being ‘there’ is no more than a convenient manner of speaking which facilitates calculations, and that electrons themselves are not to be taken with ontological seriousness. The counterattack of the scientific realist appeals to intelligibility as the key to reality. It is precisely because the assumption of the existence of electrons allows us to understand a vast range of directly accessible phenomena—such as the periodic table in chemistry, the phenomenon of superconductivity at low temperatures and the behaviour of devices such as the laser—that we take their existence seriously.

A barometric low hung over the Atlantic. It moved eastward toward a high-pressure area over Russia without as yet showing any inclination to bypass this high in a northerly direction. The isotherms and isotheres were functioning as they should. The air temperature was appropriate relative to the annual mean temperature and to the aperiodic monthly fluctuations of the temperature. The rising and setting of the sun, the moon, the phases of the moon, of Venus, of the rings of Saturn, and many other significant phenomena were all in accordance with the forecasts in the astronomical yearbooks. The water vapor in the air was at its maximal state of tension, while the humidity was minimal. In a word that characterizes the facts fairly accurately, even if it is a bit old-fashioned: It was a fine day in August 1913.

The best that we can hope for now is holding increases globally to around 1.75°C. This could be achieved if the world moves decisively towards zero net emissions by 2050. But temperatures over land will increase by more than the average over land and sea. An increase of 1.75°C for the whole world would mean more than 2°C for Australia – twice the increase that this year helped to bring bushfires in August to New South Wales and Queensland.

Now into the small ceramic pan I grate the block of couverture. Almost at once the scent rises, the dark and loamy scent of bitter chocolate from the block. At this concentration it is slow to melt; the chocolate is very low in fat, and I will have to add butter and cream to the mixture to bring it to truffle consistency. But now it smells of history; of the mountains and forests of South America' of felled wood and spilled sap and campfire smoke. It smells of incense and patchouli; of the black gold of the Maya and the red gold of the Aztec; of stone and dust and of a young girl with flowers in her hair and a cup of pulque in her hand. It is intoxicating; as it melts, the chocolate becomes glossy; steam rises from the copper pan, and the scent grows richer, blossoming into cinnamon and allspice and nutmeg; dark undertones of anise and espresso; brighter notes of vanilla and ginger. Now it is almost melted through. A gentle vapor rises from the pan. Now we have the true Theobroma, the elixir of the gods in volatile form, and in the steam I can almost see- A young girl dancing with the moon. A rabbit follows at her heels. Behind her stands a woman with her head in shadow, so that for a moment she seems to look three ways- But now the steam is getting too thick. The chocolate must be no warmer than forty-six degrees. Too hot, and the chocolate will scorch and streak. Too cool, and it will bloom white and dull. I know by the scent and the level of steam that we are close to the danger point. Take the copper off the heat and stand the ceramic in cold water until the temperature has dropped. Cooling, it acquires a floral scent; of violet and lavender papier poudré. It smells of my grandmother, if I'd had one, and of wedding dresses kept carefully boxed in the attic, and of bouquets under glass.

The universe appears to be a system of very low density wherever we look. This is no accident. The expansion of the Universe weds its size and age to the gravitational pull of the material that it contains. In order that a universe expands for long enough to allow the building blocks of life to form in the interiors of stars, by a sequence of nuclear reactions, it must be billions of years old. This means that it must be billions of light years in extent and possess a very small average density of matter and a very low temperature. The low temperature and energy of its material ensures that the sky is dark at night. Turn off our local Sun and there is just too little light around in the Universe to brighten the sky. The night is dark, interspersed only by pinpricks of starlight. Universes that contain life must be big and old, dark and cold. If our Universe was less of a vacuum it could not be an abode for living complexity.

My eyes glue to him in fascination as he cleans his flogger. He’s shirtless since the room is above comfortable temperature. I watch as a drop of sweat creates a path down his back, gliding around all those perfect striated muscles. The drop disappears beneath his low-slung, leather pants. A shiver rocks my body at the thought of it sliding down the crack of his bitable ass. “Katya, snap your mouth shut, close the door, and have a seat,” Dexter commands and I listen.

These samurai swords were made from a special type of steel called tamahagane, which translates as “jewel steel,” made from the volcanic black sand of the Pacific (this consists mostly of an iron ore called magnetite, the original material for the needle of compasses). This steel is made in a huge clay vessel four feet tall, four feet wide, and twelve feet long called a tatara. The vessel is “fired”—hardened from molded clay into a ceramic—by lighting a fire inside it. Once fired, it is packed meticulously with layers of black sand and black charcoal, which are consumed in the ceramic furnace. The process takes about a week and requires constant attention from a team of four or five people, who make sure that the temperature of the fire is kept high enough by pumping air into the tatara using a manual bellows. At the end the tatara is broken open and the tamahagane steel is dug out of the ash and remnants of sand and charcoal. These lumps of discolored steel are very unprepossessing, but they have a whole range of carbon content, some of it very low and some of it high. The samurai innovation was to be able to distinguish high-carbon steel, which is hard but brittle, from low-carbon steel, which is tough but relatively soft. They did this purely by how it looked, how it felt in their hands, and how it sounded when struck. By separating the different types of steel, they could make sure that the low-carbon steel was used to make the center of the sword. This gave the sword an enormous toughness, almost a chewiness, meaning that the blades were unlikely to snap in combat. On the edge of the blades they welded the high-carbon steel, which was brittle but extremely hard and could therefore be made very sharp. By using the sharp high-carbon steel as a wrapper on top of the tough low-carbon steel they achieved what many thought impossible: a sword that could survive impact with other swords and armor while remaining sharp enough to slice a man’s head off. The best of both worlds.

Oh! But he was a tight-fisted hand at the grindstone, Scrooge! A squeezing, wrenching, grasping, scraping, clutching, covetous old sinner! Hard and sharp as flint, from which no steel had ever struck out generous fire; secret and self contained and solitary as an oyster. The cold within him froze his old features, nipped his pointed nose, shrivelled his cheek, stiffened his gait; made his eyes red, his thin lips blue; and spoke out shrewdly in his grating voice. A frosty rime was on his head, and on his eyebrows, and his wiry chin. He carried his own low temperature always about him; he iced his office in the dogdays; and didn't thaw it one degree at Christmas. External heat and cold had little influence on Scrooge. No warmth could warm, nor wintry weather chill him. No wind that blew was bitterer than he, no falling snow was more intent upon its purpose, no pelting rain less open to entreaty. Foul weather didn't know where to have him. The heaviest rain, and snow, and hail, and sleet could boast of the advantage over him in only one respect. They often "came down" handsomely; and Scrooge never did.

The color revolutions did not change the post-Soviet world, but they left a lasting legacy and the hope that it would change one day. Ukrainians reappeared on the world’s television screens in November and December 2013, when they poured onto the streets of Kyiv once again, this time in support of closer ties with the European Union. At a time when enthusiasm for the European Union was at a low ebb among its member countries, the readiness of the Ukrainians to march and stay on the streets in subzero temperatures for days, weeks, and months surprised and inspired

Problem 7-4 Can used cooking oil or grease, such as that from a deep-fat fryer or a frying pan, be poured into the fuel tank of a diesel-powered vehicle and consumed as biodiesel? […] Solution 7-4 Absolutely not! Demised cooking oil or grease must be processed as shown in Figure 7-4 [page 125, a process that involves methyl alcohol and sulfur] before it can be used as biodiesel. This should be obvious in the case of bacon grease, which solidifies near room temperature. But it is true even of fats that remain liquid at relatively low temperatures, such as corn oil, canola oil, or even soybean oil.

If my eyes were able to range afar over this great sea, it was because a peculiar light brought to view every detail of it. It was not the light of the sun, with his dazzling shafts of brightness and the splendor of his rays; nor was it the pale and uncertain shimmer of the moonbeams, the dim reflection of a nobler body of light. No; the illuminating power of this light, its trembling diffusiveness, its bright, clear whiteness, and its low temperature, showed that it must be of electric origin. It was like an aurora borealis, a continuous cosmical phenomenon, filling a cavern of sufficient extent to contain an ocean.

What will happen at very low temperatures is indicated in Fig. 1-4: the molecules lock into a new pattern which is ice. This particular schematic diagram of ice is wrong because it is in two dimensions, but it is right qualitatively. The interesting point is that the material has a definite place for every atom, and you can easily appreciate that if somehow or other we were to hold all the atoms at one end of the drop in a certain arrangement, each atom in a certain place, then because of the structure of interconnections, which is rigid, the other end miles away (at our magnified scale) will have a definite location. So

Roosevelt wouldn't interfere even when he found out that Moses was discouraging Negroes from using many of his state parks. Underlying Moses' strikingly strict policing for cleanliness in his parks was, Frances Perkins realized with "shock," deep distaste for the public that was using them. "He doesn't love the people," she was to say. "It used to shock me because he was doing all these things for the welfare of the people... He'd denounce the common people terribly. To him they were lousy, dirty people, throwing bottles all over Jones Beach. 'I'll get them! I'll teach them!' ... He loves the public, but not as people. The public is just The Public. It's a great amorphous mass to him; it needs to be bathed, it needs to be aired, it needs recreation, but not for personal reasons -- just to make it a better public." Now he began taking measures to limit use of his parks. He had restricted the use of state parks by poor and lower-middle-class families in the first place, by limiting access to the parks by rapid transit; he had vetoed the Long Island Rail Road's proposed construction of a branch spur to Jones Beach for this reason. Now he began to limit access by buses; he instructed Shapiro to build the bridges across his new parkways low -- too low for buses to pass. Bus trips therefore had to be made on local roads, making the trips discouragingly long and arduous. For Negroes, whom he considered inherently "dirty," there were further measures. Buses needed permits to enter state parks; buses chartered by Negro groups found it very difficult to obtain permits, particularly to Moses' beloved Jones Beach; most were shunted to parks many miles further out on Long Island. And even in these parks, buses carrying Negro groups were shunted to the furthest reaches of the parking areas. And Negroes were discouraged from using "white" beach areas -- the best beaches -- by a system Shapiro calls "flagging"; the handful of Negro lifeguards [...] were all stationed at distant, least developed beaches. Moses was convinced that Negroes did not like cold water; the temperature at the pool at Jones Beach was deliberately icy to keep Negroes out. When Negro civic groups from the hot New York City slums began to complain about this treatment, Roosevelt ordered an investigation and an aide confirmed that "Bob Moses is seeking to discourage large Negro parties from picnicking at Jones Beach, attempting to divert them to some other of the state parks." Roosevelt gingerly raised the matter with Moses, who denied the charge violently -- and the Governor never raised the matter again.

English Gingerbread Cake Serves: 12 to 16 Baking Time: 50 to 60 minutes Kyle Cathie, editor for the British version of The Cake Bible (and now a publisher), informed me in no uncertain terms that a book could not be called a cake "bible" in England if it did not contain the beloved gingerbread cake. When I went to England to retest all the cakes using British flour and ingredients, I developed this gingerbread recipe. Now that I have tasted it, I quite agree with Kyle. It is a moist spicy cake with an intriguing blend of buttery, lemony, wheaty, and treacly flavors. Cut into squares and decorated with pumpkin faces, it makes a delightful "treat" for Halloween. Batter Volume Ounce Gram unsalted butter (65° to 75°F/19° to 23°C) 8 tablespoons (1 stick) 4 113 golden syrup or light corn syrup 1¼ cups (10 fluid ounces) 15 425 dark brown sugar, preferably Muscovado ¼ cup, firmly packed 2 60 orange marmalade 1 heaping tablespoon 1.5 40 2 large eggs, at room temperature ¼ cup plus 2 tablespoons (3 fluid ounces) 3.5 100 milk 2/3 cup (5.3 fluid ounces) 5.6 160 cake flour (or bleached all-purpose flour) 1 cup plus 2 tablespoons (or 1 cup), sifted into the cup and leveled off 4 115 whole wheat flour 1 cup minus 1 tablespoon (lightly spooned into the cup) 4 115 baking powder 1½ teaspoons . . cinnamon 1 teaspoon . . ground ginger 1 teaspoon . . baking soda ½ teaspoon . . salt pinch . . Special Equipment One 8 by 2-inch square cake pan or 9 by 2-inch round pan (see Note), wrapped with a cake strip, bottom coated with shortening, topped with a parchment square (or round), then coated with baking spray with flour Preheat the Oven Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 325°F/160°C. Mix the Liquid Ingredients In a small heavy saucepan, stir together the butter, golden syrup, sugar, and marmalade over medium-low heat until melted and uniform in color. Set aside uncovered until just barely warm, about 10 minutes. Whisk in the eggs and milk. Make the Batter In a large bowl, whisk together the cake flour, whole wheat flour, baking powder, cinnamon, ginger, baking soda, and salt. Add the butter mixture, stirring with a large silicone spatula or spoon just until smooth and the consistency of thick soup. Using the silicone spatula, scrape the batter into the prepared pan. Bake the Cake Bake for 50 to 60 minutes, or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven. Cool the Cake Let the cake cool in the pan on a wire rack for 10 minutes. While the cake is cooling, make the syrup.

Chickpea Stew Canned chickpeas, potatoes, tomatoes, and onion flavored with rosemary cook into a chunky vegetarian main-dish stew. This also makes a great side dish for pork or lamb. SERVES 6 3 16-ounce cans chickpeas, rinsed and drained 5 medium carrots, sliced 2 medium potatoes, peeled and chopped 1 cup peeled, seeded, and chopped fresh or canned tomatoes with their juice 1 medium onion, chopped 2 teaspoons chopped fresh rosemary ½ cup Chicken Broth ([>]), canned chicken or vegetable broth, or water 2 tablespoons olive oil Salt and freshly ground pepper Combine all the ingredients in a large slow cooker. Cover and cook on low for 6 to 8 hours, or until the vegetables are tender. Serve hot or at room temperature.

Eleanor’s Black Cake Recipe Quantities are approximate. Eleanor never did write them down. Ingredients: 12 ounces flour 4 ounces breadcrumbs 1 teaspoon baking powder ½ teaspoon baking soda 1 or ½ teaspoon salt 1 teaspoon mixed spice (cinnamon, nutmeg, cloves) 1 pound dark brown sugar (plus extra for the blacking) 2 teaspoons vanilla 1 pound butter (4 sticks), at room temperature 12 eggs 5 to 6 cups dried fruit (raisins, prunes, currants), soaked at least 4 months in white or dark rum and port to cover. If using, dates and maraschino cherries should only be added at mixing time. Instructions: Preheat the oven to 350°F. Add all the dry ingredients to a bowl and blend. In a separate bowl, rub together the sugar and butter, or use a mixer on low, until smooth and fluffy. Add vanilla. Add 1 egg, mix 1-1 ½ minutes, add 1 ⅓ ounces flour-breadcrumbs mixture. Repeat until all eggs and flour are gone. Mix in the blacking. Make the blacking by melting brown sugar in a saucepan over low heat until it is caramelized. You will need more than you think! Puree half the fruits in a blender. Combine and add to the batter. Grease two cake tins. Cut wax paper circles to line the bottoms of the tins. Pour in the batter until the tins are three-quarters full. To bake: Place the tins on the middle rack of the oven. Place a separate pan filled with tap water on the rack beneath. Bake for 1 to 2 hours, until the cake starts to pull away from the side of the pan and a knife inserted into the middle comes out dry. Depends on oven, tin size, and weather.

We like to imagine that it's possible for life to be one eternal summer and that we have uniquely failed to achieve that for ourselves. We dream of an equatorial habitat, forever close to the sun, an endless, unvarying high season. But life's not like that. Emotionally, we're prone to stifling summers and low, dark winters, to sudden drops in temperature, to light and shade. Even if by some extraordinary stroke of self-control and good luck we were able to keep control of our own health and happiness for an entire lifetime, we still couldn't avoid the winter. Our parents would age and die; our friends would undertake minor acts of betrayal; the machinations of the world would eventually weigh against us. Somewhere along the line, we would screw up. Winter would quietly roll in.

The winter of 1942-43 was the coldest winter of the war. The Germans will never forget that winter either. The defense and siege of Stalingrad and Leningrad are highly documented historic chapters of the war. The fierce winds and diabolically low temperatures plagued all of Eastern Europe. That was the winter of our deepest despair. The people in Transnistria died by the thousands, be it of starvation or frost or sickness. Once in a while Romanian soldiers or civilians came from there and brought news from the desperate Jews. Some Romanians would accept, for remuneration, to bring some clothes, or money or food from relatives in Czernovitz. Some had no relatives left in town. In some villages, they could not find anybody who would take a message to relatives. They succumbed to typhoid fever by the thousands.

ROASTED BEET AND QUINOA SALAD When beets are bad, they are really fucking gross. But roasted, these mother fuckers get sweet and delicious. Trust. MAKES ENOUGH FOR 4 AS A SIDE DRESSING 1 shallot or small onion, diced (about 2 tablespoons) 1 teaspoon Dijon mustard 3 tablespoons white wine, balsamic, or champagne vinegar ¼ cup olive oil SALAD 3 medium beets, peeled and chopped into small chunks (about 1½ cups) 1 teaspoon of whatever vinegar you used for the dressing 2 teaspoons olive oil Salt and ground pepper 2 cups water 1 cup quinoa, rinsed 1 cup kale, stems removed, sliced into thin strips ¼ cup diced fresh herbs* 1 Crank your oven to 400°F. Grab a rimmed baking sheet and have it on standby. 2 Make the dressing: Pour all the ingredients together in a jar and shake that shit up. 3 For the salad: In a medium bowl, toss the beets together with the vinegar, olive oil, and a pinch of salt. Your hands might get kinda red and bloody looking from the beets. Don’t worry about that shit; it will wash off, so quit complaining. Pour the mixture onto the baking sheet and roast for 20 minutes, stirring the beets halfway through. 4 While the beets roast up, bring the water to a boil in a medium pot. Add the quinoa. Once that shit starts boiling again, cover, and adjust the heat to low. Cook the quinoa at a slow simmer until it is tender, about 15 minutes. Just taste it and you’ll figure that shit out. Drain any extra water that remains in the pot and scoop the quinoa into a medium bowl. Fold the kale into the hot quinoa and then add the dressing. Add the fresh herb of your choice and mix well. 5 When the beets are done, fold those ruby red bitches right in to the quinoa. Add salt and pepper to taste. Serve this salad at room temperature or refrigerate until cold. * Dill, basil, and parsley all work well here. Use whichever of those you’ve got hanging out in the fridge

Always toast in a single layer, stir often, and pull bits and pieces as they are done. Toast thin slices of bread, to be smeared with chicken liver paste or fava bean purée at medium-low heat (about 350°F) so they don’t burn or dry out, which will result in mouth-damaging shards. Thicker slices of bread, to be topped with poached eggs and greens or tomatoes and ricotta, can be toasted at high heat (up to 450°F), or on a hot grill, so they brown quickly on the surface and remain chewy in the center. At 450°F and above, coconut flakes, pine nuts, and bread crumbs will go from perfect to burnt in the time it takes to sneeze. Knock 50 to 75°F off the temperature, and you’ll buy yourself the luxury of time. If a sneezing fit hits, your toasted foods will be safe. And when you deem the toastiness of these delicate foods sufficient, remove them from their hot trays (not doing so may lead to carryover and your perfectly toasted food will blacken while your back is turned).

I ran to Sailor’s hutch to see if he’d made it through alive. He was backed into the corner, shivering, and in the most wretched condition: he had become so malnourished that his fur had grown horribly long, his body’s attempt to compensate for his slow metabolism and low temperature. His claws were an inch long, and worse, his front teeth had curled over his lower lip so he could hardly open his mouth. Apparently, rabbits need to be chewing on hard things like carrots; otherwise their teeth will grow. Terrified, I opened the cage door to hug little Sailor, but, in a spastic fury, he started scratching my face and neck. I still have the scars. Without anyone attending to him, he had gone feral. That’s what’s happened to me, in Seattle. Come at me, even in love, and I’ll scratch the hell out of you. ’Tis a piteous fate to have befallen a MacArthur genius, wouldn’t you say? Poof. But I do love you, Bernadette TUESDAY, DECEMBER 14 From Paul Jellinek Bernadette, Are you done?

Among the dead was Rob Hall, one of the most highly acclaimed mountaineers in the world. He ran out of oxygen attempting to rescue a stricken climber. He collapsed from a lethal combination of exhaustion, oxygen deprivation, and the cold. Somehow, as night fell and the thermostat plummeted, he managed to hold on. Rob endured a night at 28,700 feet with temperatures as low as minus fifty degrees centigrade. Then at dawn he spoke to his wife, Jan, from his radio, patched through to a satellite phone at base camp. She was pregnant with their first child, and those on the mountain sat motionless as he spoke to her. “I love you. Sleep well, my sweetheart. Please don’t worry too much.” They were his last ever words. The lessons were clear: Respect the mountain--and understand what altitude and bad weather can do to even the strongest of climbers. In addition, never tempt the wild, and know that money guarantees you nothing--least of all safety--when you climb a mountain as big as Everest.

In theory, toppings can include almost anything, but 95 percent of the ramen you consume in Japan will be topped with chashu, Chinese-style roasted pork. In a perfect world, that means luscious slices of marinated belly or shoulder, carefully basted over a low temperature until the fat has rendered and the meat collapses with a hard stare. Beyond the pork, the only other sure bet in a bowl of ramen is negi, thinly sliced green onion, little islands of allium sting in a sea of richness. Pickled bamboo shoots (menma), sheets of nori, bean sprouts, fish cake, raw garlic, and soy-soaked eggs are common constituents, but of course there is a whole world of outlier ingredients that make it into more esoteric bowls, which we'll get into later. While shape and size will vary depending on region and style, ramen noodles all share one thing in common: alkaline salts. Called kansui in Japanese, alkaline salts are what give the noodles a yellow tint and allow them to stand up to the blistering heat of the soup without degrading into a gummy mass. In fact, in the sprawling ecosystem of noodle soups, it may be the alkaline noodle alone that unites the ramen universe: "If it doesn't have kansui, it's not ramen," Kamimura says. Noodles and toppings are paramount in the ramen formula, but the broth is undoubtedly the soul of the bowl, there to unite the disparate tastes and textures at work in the dish. This is where a ramen chef makes his name. Broth can be made from an encyclopedia of flora and fauna: chicken, pork, fish, mushrooms, root vegetables, herbs, spices. Ramen broth isn't about nuance; it's about impact, which is why making most soup involves high heat, long cooking times, and giant heaps of chicken bones, pork bones, or both. Tare is the flavor base that anchors each bowl, that special potion- usually just an ounce or two of concentrated liquid- that bends ramen into one camp or another. In Sapporo, tare is made with miso. In Tokyo, soy sauce takes the lead. At enterprising ramen joints, you'll find tare made with up to two dozen ingredients, an apothecary's stash of dried fish and fungus and esoteric add-ons. The objective of tare is essentially the core objective of Japanese food itself: to pack as much umami as possible into every bite.

DRY SAUNA Numerous cultures use sweat lodges, steam baths, or saunas for cleansing and purification. Many health clubs and big apartment buildings have saunas and steam baths, and more and more people are building saunas in their own homes. Low-to-moderate-temperature saunas are one of the most important ways to detoxify from pesticide exposure. Head-to-toe perspiration through the skin, the largest organ of elimination, releases stored toxins and opens the pores. Fat that is close to the skin is heated, mobilized, and broken down, releasing toxins and breaking up cellulite. The heat increases metabolism, burns off calories, and gives the heart and circulation a workout. This is a boon if you don’t have the energy to exercise. It is well known in medicine that a fever is the body’s way of burning off an infection and stimulating the immune system. Fever therapy and sauna therapy are employed at alternative medicine healing centers to do just that. The controlled temperature in a sauna is excellent for relaxing muscular aches and pains and relieving sinus congestion. The only way I made it through my medical internship was by having regular saunas to reduce the daily stress. FAR-INFRARED (FIR) SAUNAS FIR saunas are inexpensive, convenient, and highly effective. Detox expert Dr. Sherry Rogers says that FIR is a proven and efficacious way of eliminating stored environmental toxins, and she thinks everyone should use one. There are one-person Sauna Domes that you lie under or more elaborate sauna boxes that seat several people. The far infrared provides a heat that increases the body temperature but the surrounding air is not overly heated. One advantage of the dome is that your head remains outside, which most people find more comfortable and less confining. Sweating begins within minutes of entering the dome and can be continued for thirty to sixty minutes. Besides the hundreds of toxins that can be removed through simple sweating, the heat of saunas creates a mild shock to the body, which researchers feel acts as a stimulus for the body’s cells to become more efficient. The outward signs are the production of sweat to help decrease the body temperature, but there is much more going on. Further research on sauna therapy is destined to make it an important medical therapy.

Vern did not trust humans was the long and short of it. Not a single one. He had known many in his life, even liked a few, but in the end they all sold him out to the angry mob. Which was why he holed up in Honey Island Swamp out of harm's way. Vern liked the swamp okay. As much as he liked anything after all these years. Goddamn, so many years just stretching out behind him like bricks in that road old King Darius put down back in who gives a shit BC. Funny how things came back out of the blue. Like that ancient Persian road. He couldn't remember last week, and now he was flashing back a couple thousand years, give or take. Vern had baked half those bricks his own self, back when he still did a little blue-collar. Nearly wore out the internal combustion engine. Shed his skin two seasons early because of that bitch of a job. That and diet. No one had a clue about nutrition in those days. Vern was mostly ketogenic now, high fat, low carbs, apart from his beloved breakfast cereals. Keto made perfect sense for a dragon, especially with his core temperature. Unfortunately, it meant that beer had to go, but he got by on vodka. Absolut was his preferred brand. A little high on alcohol but easiest on the system.

Here’s how to do it: First, sit down, get comfortable, and close your eyes. Make sure you’re in a position where you can freely expand your lungs. Wim suggests doing this practice right after waking up since your stomach is still empty. Warm up by inhaling deeply and drawing the breath in until you feel a slight pressure. Hold the breath for a moment before exhaling completely, pushing the air out as much as you can. Hold the exhalation for as long as you can, and then repeat this fifteen times. Next, inhale through your nose and exhale through your mouth in short, powerful bursts, as if you’re blowing up a balloon. Pull in your belly when you’re exhaling and let it expand when you inhale. Do this about thirty times, using a steady pace, until you feel that your body is saturated with oxygen. You may feel light-headed or tingly, or you may experience a surge of energy that’s literally electric. Try to get a sense of which parts of your body are overflowing with energy and which ones are lacking it—and where there are blockages between these two extremes. As you continue breathing, send the breath to those blockages. When you’re done, take one more big breath in, filling your lungs to maximum capacity, and then push all of the air out. Hold this for as long as you can and try to feel the oxygen spreading around your body. When you can’t hold it anymore, inhale fully and feel your chest expanding. Hold it again, sending energy where your body needs it. Bonus points if you do what Wim had me do when we demonstrated this technique onstage at our Bulletproof conference—as you are holding your lungs empty, count how many push-ups you can do before you have to breathe again. I got to twenty! It seems impossible, but you can do it, and that short bit of low oxygen forces your body to better deal with lower-oxygen environments. I recommend you research Wim’s work and watch one of his many videos online demonstrating his breathing technique. I don’t think it works as well as mechanically filtering oxygen out of the air you breathe, but the Wim Hof technique is absolutely free, totally portable, and Wim is capable of things I could never do! His breathing method helps your body adapt to bursts of oxygen and puts you more in tune with the way your body uses your breath to create energy. It also makes you more resilient to cold temperatures, but there is evidence that cold temperatures themselves are good for your mitochondria.

Hm? These cherry tomatoes... they've been dried. Right, Tadokoro?" "Y-yes, sir! Back home, winter can be really long. In the summer we harvest a lot of vegetables and preserve them so we can have them in winter too. Mostly by sun drying them. When I was little, I'd help with that part. That's when my Ma -um, I mean, my mother- taught me how to dry them in the oven. You cut the cherry tomatoes in half, sprinkle them with rock salt and then slowly dry them at a low temperature, around 245* F. I, um... thought they'd make a nice accent for the terrine..." "Right. Tomatoes are rich in the amino acid glutamate essential in umami. Drying them concentrates the glutamate, greatly increasing the amount of sweetness the tongue senses. In Shinomiya's case... ... his nine-vegetable terrine focused on fresh vegetables, with their bright and lively flavors. But this recette accentuates the savory deliciousness of vegetables preserved over time. Both dishes are vegetable terrines... ... but one centers on the delicacy of the fresh... ... while the other on the savory goodness of the ripe and aged. They are two completely different approaches to the same ingredient- vegetables!" "Mmm! This is the flavor that warms the soul. You can feel my darling Megumi's kindness in every bite." "For certain. If Shinomiya is the "Vegetable Magician"... ... I would say Megumi is... a modest spirit who gifts you with the bounty of nature. a Vegetable Colobuckle!" *A tiny spirit from Ainu folklore said to live under butterbur leaves* "No, that's not what she is! Megumi is a spirit who brings happiness and tastiness... a Vegetable Warashi!" *Childlike spirits from Japanese folklore said to bring good fortune* "Or perhaps she is that spirit which delivers the bounty of vegetables from the snowy north... a Vegetable Yukinoko!" *Small snow sprites* "It's not winter, so you can't call her a snow sprite!" "How come all of you are picking spirits from Japanese folklore anyway?

despite the variety of ingredients and the imagination with which Vermont cooks use them, the state remains strongly associated with several iconic products — think cheddar cheese (really, dairy products in general), apples and cider, and maple syrup. Here’s a brunch menu to commemorate Vermont’s anniversary that includes those tried-and-true flavors — cheddar in the quiche, maple syrup in the salad’s vinaigrette, and apple cider in the muffins, which recall fried cider doughnuts, with a thick cinnamon-sugar coating. Their crumb is a little denser than some other muffins, and their profile a bit more compact. Cheddar, Bacon, and Caramelized Onion Quiche Makes 1 quiche 6 slices bacon, cut into ¼-inch pieces, fried until crisp and the fat has rendered, drained, and 1½ tablespoons fat reserved 3 medium onions (about 1 ¼ pounds), thinly sliced (about 6 cups) Salt and black pepper 1½ tablespoons minced fresh sage ¼ teaspoon balsamic vinegar 3 large eggs 1 cup half-and-half Pinch cayenne pepper 2 cups coarsely grated medium or sharp cheddar 1 9-inch pie shell, blind-baked until lightly browned and warm In a large skillet over medium-high heat, heat the bacon fat until hot. Add onions and 1 teaspoon salt, toss to coat, and cook until they begin to soften and release liquid, about 6 minutes. Reduce heat to medium-low and continue cooking, stirring and scraping the bottom of the skillet every 10 minutes (and adjusting the heat if the onions begin to scorch or are not browning), until the onions are sticky and caramelized, about 1 hour longer (you will have about 1 cup). Add the sage, vinegar, and 1½ tablespoons water, and with a wooden spoon, scrape bottom of pan to dissolve the fond, about 30 seconds; set aside to cool briefly. With the rack in middle position, heat the oven to 375 degrees. In a medium bowl, whisk the eggs, half-and-half, cayenne, 1¾ cups cheese, and ¾ teaspoon each salt and black pepper to combine thoroughly. Spread caramelized onions in an even layer in the warm, pre-baked pie shell. Sprinkle bacon evenly over the onions, place pie shell on the oven rack, and pour in the custard mixture (it should reach to about ½ inch beneath the rim of the pie shell). Sprinkle the remaining ¼ cup cheese over custard mixture and bake until custard is set, light golden brown, center wiggles slightly when you jiggle the quiche, and the tip of a knife inserted about 1½ inches from the edge comes out clean, 35 to 40 minutes. Cool on a wire rack and serve barely warm or at room temperature.

Yes, but … the waking and the sleeping, the sludge of e-mails and appointments, the low-temperature life that is, for the most part, life: even if there are moments of intensity that seem to release us from this, surely any spiritual maturity demands an acknowledgment that there is not going to be some miraculous, transfiguring intrusion into reality. The sky will not darken and the dead will not speak; no voice from heaven is going to boom you back to a pre-reflective faith, nor will you feel, unless in death, a purifying fire that scalds all of consciousness like fog from the raw face of God. Is faith, then - assuming it isn’t merely a form of resignation or denial - some sort of reconciliation with the implacable fact of matter, or is it a deep, ultimate resistance to it? Both. Neither. To have faith is to acknowledge the absolute materiality of existence while acknowledging at the same time the compulsion toward transfiguring order that seems not outside of things but within them, and within you - not an idea imposed upon the world, but a vital, answering instinct. Heading home from work, irritated by my busyness and the sense of wasted days, shouldering through the strangers who merge and flow together on Michigan Avenue, merge and flow in the mirrored facades, I flash past the rapt and undecided face of my grandmother, lit and lost at once. In a board meeting, bored to oblivion, I hear a pen scrape like a fingernail on a cell wall, watch the glasses sweat as if even water wanted out, when suddenly, at the center of the long table, light makes of a bell-shaped pitcher a bell that rings in no place on this earth. Moments, only, and I am aware even within them, and thus am outside of them, yet something in the very act of such attention has troubled the tyranny of the ordinary, as if the world at which I gazed, gazed at me, as if the lost face and the living crowd, the soundless bell and the mind in which it rings, all hankered toward - expressed some undeniable hope for - one end.

Compression in a medium raises its temperature, and rarefaction induces cooling. Thus the distribution of temperature through the plasma patterned itself exactly in synchrony with the sound waves. Slightly warmer and cooler regions formed in space, marking extremes of high and low plasma density. As the universal song extended through time, these regions expanded, and they oscillated in temperature with the beat. Then the song of the plasma ended at the recombination phase of the universe, when matter abruptly thinned and stopped the music. However all of the sounds then playing left a ghostly imprint on the cosmos in the shape of final warm and cool patches in the radiation (photon) field of space. The patches were of varying sizes, depending on each particular acoustic wavelength in the pattern of overtones that existed when the song stopped playing. The largest patches of all were cool and represented the traces of the fundamental wave of the universal sounding board-stretching from earliest compression to final rarefaction at the time of recombination. From this time, the immortal song was recorded in light-temperature (the energy of photons), and even galaxies would eventually dance to its rhythms. This is a milestone in modern cosmological understanding of the universe in its infancy, elucidated during three decades of brilliant research involving numerous scientists from many countries.

It was late September in the Ohio River Valley, the dying days of summer when soaring temperatures fought autumn’s grasp. Here the sweat and sunshine lingered, a mocking presence as school began. Sullen waves of heat thickened under the claustrophobic press of low-lying clouds, while humidity amplified the temperatures into a fever dream of shimmering sidewalks and sunburnt noses.

we do not know the physics of climate system responses to warming well enough to blame most of the warming on human activities. Human causation is simply assumed. The models are designed with the assumption that the climate system was in natural balance before the Industrial Revolution, despite historical evidence to the contrary. They only produce human-caused climate change because that is the way they are designed. This is in spite of abundant evidence of past warm episodes, such as 1,000- to 2,000-year-old tree stumps being uncovered by receding glaciers; temperature proxy evidence for the Roman and Medieval Warm Periods covering that same time frame; and Arctic sea ice proxy evidence for a natural decrease in sea ice starting well before humans could be blamed. Natural warming since the Little Ice Age of a few hundred years ago is simply ignored in the design of climate models, since we do not know what caused it. Simply put, the computerized climate models support human causation of climate change because that’s what they assume from the outset. They are an example of circular reasoning. There is little to no evidence of long-term increases in heat waves, droughts, or floods. Wildfire activity has, if anything, decreased, even though poor land management practices are now making some areas more vulnerable to wildfires even without climate change. Contrary to popular perception and new reports, there is little to no evidence of increased storminess resulting from climate change. This includes tornadoes and hurricanes. Long-term increases in monetary storm damages have indeed occurred, but are due to increasing development, not worsening weather. Sea level has been rising naturally since at least the mid-1800s, well before humans could be blamed. Land subsidence in some areas (e.g. Norfolk, Miami, Galveston-Houston, New Orleans) would result in increasing flooding problems even without any sea-level rise, let alone human-induced sea-level rise causing thermal expansion of the oceans. Some evidence for recent acceleration of sea-level rise might support human causation, but the magnitude of the human component since 1950 has been only 1 inch every 30 years. Ocean acidification is now looking like a non-problem, as the evidence builds that sea life prefers somewhat more CO2, just as vegetation on land does. Given that CO2 is necessary for life on Earth, yet had been at dangerously low levels for thousands of years, the scientific community needs to stop accepting the premise that more CO2 in the atmosphere is necessarily a bad thing. Global greening has been observed by satellites over the last few decades, which is during the period of most rapid rises in atmospheric CO2. The benefits of increasing CO2 to agriculture have been calculated to be in the trillions of dollars. Crop yields continue to break records around the world, due to a combination of human ingenuity and the direct effects of CO2 on plant growth and water use efficiency. Much of this evidence is not known by our citizens, who are largely misinformed by a news media that favors alarmist stories. The scientific community is, in general, biased toward alarmism in order to maintain careers and support desired governmental energy policies. Only when the public becomes informed based upon evidence from both sides of the debate can we expect to make rational policy decisions. I hope my brief treatment of these subjects provides a step in that direction. THE END

Most of the people get trouble in losing their belly fat. It is a big challenge to lose. But it is best to accept the challenge and show our body that it is not difficult. I am here to tell you how to lose belly fat without investing. 1. Lemon: lemon is an easily available ingredient found in everyone’s kitchen. It has various health kit like improving digestion, enhancing focus and increasing energy level. Lemon is low calorie beverage. One glass of lemon water helps to lose weight. Start your day with one glass of lemon and warm water juice and see you midsection getting smaller. 2. Ginger: add ginger in your tea will help you to lose weight. It increases your body temperature and helps burn fat more effectively. It is a natural remedy for a wide variety of digestive disorders, including upset tummy, vomiting, and gastritis. It also helps for cold and cough. It contains a type of caffeine that helps lose weight. 3. AppleCider Vinegar : apple contains lots of fibre and a good source of pectin. Including pectin in your meal can make you feel full and satisfied. It adds amazing flavour in your drink and helps with weight loss. Add apple cider vinegar in water before any meal. 4. Mint : mint and lemon water helps to detox your body. It also helps in decreasing your belly fat by removing additional bile from your gall bladder. Bile helps to store fat in everyone’s body. Mint is also naturally low in calories, and the antioxidants present in them can improve your metabolic rate and help you lose fat. 5. Aleo vera juice : sterol contains in aleo vera, which helps to lose abdominal fat. Also, being a laxative, it can result in weight loss. If you are looking to lose those extra fat quickly, turn aleo vera into juice and add it in your meal. One glass of aleo vera juice per day will help you lose weight. 6. Garlic: garlic helps to boost the energy level which can help to burn all the calories. It is great in detoxifying. Have raw garlic will help to lose weight faster. 7. Water melon : it contain 91% of water. Eat water melon before any meal. It will add substantial amount of calories in your meal, which will keep you feel full for a long time. 8. Beans : Regular consumption of different types of beans helps reduce body fat, develop muscles and improve the digestion process. Beans also help you feel full for a longer time, thus keeping you from overeating. 9. Cucumber : people do prefer to have cucumber before meal is because it is refreshing and low in calories. It contains 96% percent of water in 100 grams of cucumber. They are packed with mineral, vitamins and dietary fibre. 10. Tomatoes: One large tomato has just 33 calories. It contains a compound known as 9-oxo-ODA that helps reduce lipids in the blood, which in turn helps control belly fat. This compound also fights chronic diseases associated with obesity.

Nuts and seeds were third on the nutrient-density scale, with about one-third the score of organ meats. However, most nuts and seeds contain phytates, antinutrients that reduce the bioavailability of some of the minerals nuts and seeds contain. Fortunately, soaking nuts overnight and either dehydrating them (with a food dehydrator) or roasting them at low temperatures (150 to 170 degrees Fahrenheit) in an oven for four to eight hours breaks down much of this phytic acid and improves bioavailability. These methods also make nuts easier to digest, which is of particular benefit for those with sensitive digestive systems.

Marjan measured Bahar's unpredictable temperament according to the ancient and treasured Zoroastrian practice of gastronomic balancing, which pitted light and against dark, good against evil, hot against cold. Certain hot, or 'garm,' personalities tend to be quick to temper, exude more energy, and prompt all others around them to action. This energy often runs itself ragged, so to counter exhaustion, one must consume cold, or 'sard' foods, such as freshwater fish, yogurt, coriander, watermelon, and lentils. Most spices and meats should be avoided, for they only stoke the fires inside. (Tea, although hot in temperature, is quite a neutralizing element.) By contrast, for the person who suffers from too cold a temperament, marked by extreme bouts of melancholia and a general disinterest in the future, hot or 'garm' dishes are recommended. Foods such as veal, mung beans, cloves, and figs do well to raise spirits and excite ambitions. To diagnose Bahar as a 'garmi' (on account of her extreme anxiety and hot temper) would have been simple enough, had she not also suffered from a lowness of spirit that often led to migraine headaches. Whether in a 'garm' or a 'sard' mood, Bahar could always depend on her older sister to guide her back to a relative calm. Marjan had for a long time kept a close eye on Bahar and knew exactly when to feed her sautéed fish with garlic and Seville oranges to settle her hot flashes, or when a good apple 'khoresh,' a stew made from tart apples, chicken, and split peas, would be a better choice to pull Bahar out of her doldrums.

One very simple way to compare the workloads of farmers, hunter-gatherers, and modern postindustrial people is to measure physical activity levels (PALs). A PAL score measures the number of calories spent per day (total energy expenditure) divided by the minimum number of calories necessary for the body to function (the basal metabolic rate, BMR). In practical terms, a PAL is the ratio of how much energy one spends relative to how much one would need to sleep all day at a comfortable temperature of about 25 degrees Celsius (78 degrees Fahrenheit). Your PAL is probably about 1.6 if you are a sedentary office worker, but it could be as a low as 1.2 if you spent the day in a hospital on bed rest, and it could be 2.5 or higher if you were training for a marathon or the Tour de France. Various studies have found that PAL scores for subsistence farmers from Africa, Asia, and South America average 2.1 for males and 1.9 for females (range: 1.6 to 2.4), which is just slightly higher than PAL scores for most hunter-gatherers, which average 1.9 for males and 1.8 for females (range: 1.6 to 2.2).38 These averages don’t reflect the considerable variation—daily, seasonal, and annual—within and between groups, but they underscore that most subsistence farmers work as hard if not a little harder than hunter-gatherers and that both ways of life require what people today would consider a moderate workload.

Hardie Boys- Exterior Millwork Exterior spaces on your property are largely exposed to the elements and that means they have to endure considerable wear and tear. This is why it becomes important to make sure that the structures, features and elements are manufactured by specialists that use high-quality, weather-resistant materials and products. We at Hardie Boys, Inc. are a leading manufacturer of various type of exterior architectural work. Since our inception in 1997, we have moved from strength to strength and created a niche for ourselves in this space. Today, when property owners across the region want any exterior millwork done, the first company they think of is us. Not only do we design, manufacture & install a variety of columns, soffit systems, brackets and louvers and a number of other similar products, but use very unique materials and techniques in making these features. Take a look at how our products differ from standard ones used in these applications: • Longevity- Traditionally, these features are made using materials such as foam, wood, concrete, plaster, brick, aluminum, iron etc. While most of these materials are quite hardy they aren’t always able to withstand the elements well. Wood can rot, while metal can rust and corrode over time; concrete tends to develop cracks when exposed to temperature fluctuations and plaster loses its resilience over time. All our products are made with a unique cellular PVC material which is extremely resilient and lasts for a number of years without any trouble. • Minimal maintenance- When you have exterior structures made of wood, they require specialized treatment and have to be polished or painted with regularity. Metal features have to be sanded and painted regularly as well and concrete needs to be resurfaced when it develops cracks. In comparison, the cellular PVC material we use is low-maintenance and only requires basic cleaning. • Aesthetics- As mentioned earlier, the material we use in exterior millwork is weather-resistant and doesn’t fade or deteriorate as much as traditionally-used materials do. This means the features and installations on your property continue to look attractive and add to the aesthetics and value of your property. • Fast and simple installation-The installation of the features made of cellular PVC is easy and quick. This means the project can be completed within a shorter timeframe and with the least amount of disruption to the daily activities on your property. • Versatility- This material is extremely versatile and can be used in the manufacture of various features and installation. We are also very creative and innovative in our approach and keep adding new products to our existing line of premium products. We are a customer-centric company that focuses on customization; and work very closely with our customers and provide beautifully-designed custom exterior millwork installations that are resilient and durable. While the British West Indies style is what we are more inclined towards, our products complement architectural styles including Dutch West Indies, Florida Vernacular, Coastal, Key West and more. For any more information about our custom designed cellular PVC, exterior millwork, contact Hardie Boys, Inc. on this number- 954-784-8216.

The 1byone Aluminum combination open air laser Christmas projector is an exceptional contrasting option to the standard model recorded at number 1 above. Being produced using aluminum, as opposed to hard plastic, the unit carries a marginally higher sticker price, yet the additional cash gets you a projector that will last you for quite a while and will withstand even the most extraordinary of open air temperatures and conditions. You can set the unit up to turn on and off as per your inclinations, utilizing the straightforward remote control to change settings. Show Options The essential show offered by the 1byone Aluminum projector is that of thousands of green and red stars. There is a sum of 9 distinct settings. Glimmering, squinting, and strong light shows, and in addition a decision of red, green, or both red and green lights, empower you to pick the show that you like best, or that best fits the season. Despite the fact that the lights are charged as a Christmas show and are regularly used to enlighten the outside of a property, they can be utilized for any festival, and they can be utilized inside or outside. Components The projector is controlled by mains power. The remote control, which ought to be utilized with a reasonable observable pathway of the focal module, works at up to 30ft away, and it will work a temperature as low as - 35°C. The power link is an advantageous 11.5ft long, and 25ft from the surface you need covering; you can accomplish a scope of 2,100 square feet. It is not just reasonable for use on the outside of homes, yet can light workplaces and shops, and it can even be utilized inside to light the inside of a property and to make a happy feeling.

In the Middle Ages it was a lot more fun to blame things like crop failure or redheads on witches, then set mouthy old women or cats on fire to try to fix the problem. The real reason for famine was in fact more complicated, and involved meteorology and low temperatures and fungal infections and whatnot. But an angry, starving mob didn’t understand explanations about wheat blights half as well as they understood “evil sorcerers” standing right across from them, ready to be skewered with pitchforks.

Another consequence of an old expanding universe, besides its large size, is that it is cold, dark and lonely. When any ball of gas or radiation is expanded in volume, the temperature of its constituents falls off in proportion to the increase in its size. A universe that is big and old enough to contain the building blocks of complexity will be very cold and the levels of average radiant energy so low that space will everywhere appear dark.

COLD DEFINITION: a sudden or ongoing exposure to uncomfortably low temperatures PHYSICAL SIGNALS: Shivering Blue lips Yawning Eyes that tear up Chattering teeth Tingling extremities Stuttering speech Skin that’s uncomfortably cold to the touch Dry, cracked lips A stiff jaw that makes speech difficult Numbness in one’s extremities A burning sensation in the skin Clumsiness Slow, shallow breaths Lips that tremble Poor dexterity or increased clumsiness Wrapping the arms around the torso Jumping, shuffling, or dancing to get the blood flowing Clapping one’s hands or stamping one’s feet Shoving the hands deep into the pockets Red and swollen patches on the skin (chilblains) Pulling the limbs tightly into the core Slurred speech Rubbing one’s hands together Tucking one’s hands into one’s armpits Pulling a collar or scarf up over the face Huddling inside a jacket Rounded shoulders, the chin dropped down to the chest Cringing and squeezing one’s eyes shut Turning one’s back to the wind or source of cold Pulling down one’s sleeves to cover the hands Curling and uncurling one’s toes to get the blood flowing Rubbing one’s legs; using friction to create warmth Quivering breaths Slapping oneself Shaking out the arms and legs Flexing the fingers Taking deep breaths in an effort to wake up Curling into a ball; making oneself small Sharing body heat with others Blowing into cupped hands to warm them INTERNAL SENSATIONS: Low energy Fatigue or drowsiness The feeling of even one’s insides being cold A weakened pulse Nausea Loss of appetite A burning sensation in the lungs when inhaling A voice that loses strength MENTAL RESPONSES: Confusion Muddled thinking Impaired decision-making A desire to sleep Apathy CUES OF ACUTE OR LONG-TERM COLD EXPOSURE: Frostbite Hypothermia Gangrene Limb amputation Coma Heart failure Death WRITER’S TIP: Emotional attitude makes a difference when dealing with the cold. A person who can maintain mental acuity and focus will withstand the elements much better than someone whose mental condition is compromised by negativity. Return to the Table of Contents

This myth of ‘sweating leads to detox or fat loss’ is planted deep in our psyche. Now here’s what happens: when you work out, the core body temperature does get raised and to keep the body temperature at its optimum, the body will sweat. The fact that the process of sweating exists means that the body’s wisdom realizes that for optimum performance, the body temperature should be optimum, not low (to involuntarily shiver) and not too high (to involuntarily sweat). You will notice this in day-to-day life: you don’t feel up to things if it’s too hot or too cold.

Axolotls don’t undergo metamorphosis This is a condition known as “neoteny” and it happens when an animal grows very slowly. This is usually because there are problems with the animal’s environment, such as low water temperatures or lack of food.

My vision is this: when any building is created, it emerges in response to the unique climate, ecology, culture, and community of its specific location. The structure becomes a story of that place, and it embraces the same natural breezes and sunshine to heat, cool, and light the space that have been used to make buildings comfortable for centuries, even millennia. When any existing building is renovated, it reintroduces daylight and natural ventilation and opens up to the outside... Already a combination of very high efficiency and passive solar can maintain comfortable indoor temperatures with outdoor temperatures as low as 45 degrees. BUILDINGS DESIGNED FOR LIFE by Amanda Sturgeon

Our body temperature is affected by our environment, both internal and external, and we also have the power to influence it ourselves. Mood is much the same. When we experience low mood, it may have been influenced by several factors from our internal and external world, but when we understand what those influences are, we can use that knowledge to shift it in the direction we want it to go.

The advent of low temperature scanning EM led to a study by Bill Wergin and colleagues from NASA in which they collected samples from different types of snow cover found in the prairies, taiga (snow forest), and alpine environments. With snow depths up to a metre, various layers occurred in which the crystals underwent a change in their microscopic shape from the original freshly fallen crystals, to the development of flat faces and sharp edges. It is this metamorphosis of lying snow that determines the likelihood of avalanches, which can be predicted from the crystal structures at various depths. Although scanning EM (electron microscopy) is hardly available as a routine assay in distant mountain regions, this work helped in the use of microwave radiology investigation of the snow water equivalent in the snow pack, as large snow crystals scatter passive microwave more than small crystals. Smaller and more rounded crystals of snow do not interlock, and can slide more easily over each other, increasing the risk of avalanches.

alertness goes hand in hand with body temperature: It’s low when temperature is low and high when temperature is high.

Here’s the important point: there are plenty of stressors that will activate longevity genes without damaging the cell, including certain types of exercise, intermittent fasting, low-protein diets, and exposure to hot and cold temperatures (I discuss this in chapter 4). That’s called hormesis.

Why’re you still here?” She yawned. “Go away. Jared will be here any moment, and I’ll be nothing but an unfortunate memory.” I should go. Pivot and leave. To my relief, I started doing just that. The echo of my footsteps bounced on the bare walls. I did not look back. Knew that if I caught a glimpse of her again, I’d make a mistake. This was for the best. It was time to cut my losses, admit my one mistake in my thirty-one years of life, and move on. My life would return to normal. Peaceful. Tidy. Noiseless. Unexpensive. My hand curled around the doorknob, about to push it open. “Hey, asshole.” I stopped but didn’t turn around. I refused to answer to the word. “What do you say—one last time for the road?” I glanced behind my shoulder, knowing I shouldn’t, and found my soon-to-be ex-wife propped on the hood of my Maybach, her dress hiked up her waist, revealing she’d worn no panties. Her bare pussy glistened, ready for me. A dare. I never shied away from those. Throwing caution to the wind (and the remaining few brain cells she hadn’t fried with her mindless conversation), I marched to her. When I reached the car, she lifted her hand to stop me, slapping her palm against my chest. “Not so fast.” It is going to be fast and a half, seeing as I’m about to come just from watching you like this. I arched an eyebrow. “Cold feet?” “Nah, low temperature is your thing. Don’t wanna steal your thunder. Either we go all the way, or we go nowhere at all. It’s all or nothing.” It infuriated me that each time I gave her a choice, she fabricated another. If I gave her an option, she swapped it with one of her creation. And now, on the heels of my ultimatum, she’d dished out her own. And like a doomed fool, I chose everything. I chose my downfall. We exploded together in a filthy, frustrated kiss full of tongue and teeth. She latched on to my neck, half-choking me, half-hugging me. I fumbled with the zipper of my suit pants, freeing my cock, which by this point gleamed with precum, so heavy and so hard it was uncomfortable to stand. My teeth grazed down her chin, trailing her throat before I did what I hadn’t done in five fucking years and pushed into her, all at once. Bare. My cock disappeared inside her, hitting a hot spot, squeezed to death by her muscles. Oh, fuck. My forehead fell against hers. A thin coat of sweat glued us together. Never in my life had anything felt quite so good. I wanted to evaporate into mist, seep into her, and never come back. I wanted to live, breathe, and exist inside my beautiful, maddening, conniving, infuriating curse of a wife. She was the one thing I never wanted and the only thing I craved. Worst, still, was the fact that I knew I couldn’t deny her a single thing she desired, be it a frock or piece of jewelry. Or, unfortunately, my heart on a platter, speared straight through with a skewer for her to devour. Still beating and as vibrant red as candied apples. I retreated, then slammed into her harder. Pulled and rushed back in. My fingers gripped her by the waist, pinning her down, wild with lust and desire. I drove into her in jerky, frenzied movements of a man starved for sex, fucking the ever-living shit out of her. Now that I’d officially filed a restraining order against my logic, I grabbed the front of her throat, sinking my teeth onto her lower lip. My spearmint breath skated over her face. The hood of the car warmed her thighs, still hot from the engine, jacking up the temperature between us even further. Small, desperate yelps fled her mouth. The only sounds in the cavernous space came from my grunts, our skin slapping together, and her tiny gasps of pleasure. The car rocked back and forth to the rhythm of my thrusts... (chapter 44)

Burrator Reservoir, in south-west England’s Dartmoor National Park, is a good place to start. My university department takes its new geology students to this spot every autumn to give them their first taste of intrusive volcanic rocks – rocks formed when molten magma flows through the Earth’s cool upper crust slowly enough to solidify before it breaks through to the surface. The uplands of Dartmoor exist only because the resulting granite, deposited near the beginning of the Permian Period 290 million years ago, is more resistant to erosion than the softer rocks of the surrounding, low-lying countryside. Our students first see the granite in a small abandoned quarry, just south of Burrator Reservoir, and this location illustrates nicely many crucial components of the Earth’s climate system. The geological processes operating in this area act like a thermostatically controlled air conditioning system and, together with similar processes occurring in many places across the world, help keep temperatures on our planet roughly constant and, hence, suitable for life.

Try this smoked chicken with a dressing made from wine vinegar and herbs. Than the liver sashimi with just salt. Try the gizzard and chicken leg sashimi with salt and sesame oil. This one is from Nakagomi-san's Yorozuya brewery. It's a Shunnoten Junmaishu, 'Takazasu.' I've warmed it so that it'll be 108 degrees when poured into your sake cup." "108 degrees! Do you have to be that precise in warming the sake?!" "Of course. That's why the Okanban's job is so important. I've made it slighty lukewarm to stimulate your taste buds, It should be just the right warmth to enjoy the delicate differences of the various sashimi." "Wow. You really put a lot of thought into warming the sake." "Okay. Let's try the sake and food together." "The chicken leg is sweet! And the warm sake wraps that sweetness and enhances it in your mouth!" "The warm sake spreads out the aftertaste of the liver on your tongue!" "The more I chew on the gizzard, the richer the taste becomes!" "Man, it's totally different from cold sake! Its scent and flavor are so lively!" "Exactly. That's what's important. Warming the sake brings the flavor and scent to life, so they're much stronger than with cold sake. That's the reason you serve sake warm." "I see... I never knew there was a reason like that behind warming sake." "And now the main dish--- yakitori. Please start with the chicken fillet, heart and liver. This is a Shunnoten Junmai Daiginjo that has been aged a little longer than usual. It's made from Yamadanishiki rice that has been polished down to 45 percent and then dry-steamed to create a tough malt-rice... ... which is then carefully fermented in low temperatures to create the sake mash. Many people think I'm out of my mind to warm such a high-class Daiginjo. But when sake like this, which has been aged for a long time, is warmed to be 118 degrees when poured into the cup... you can clearly taste the deep flavor of the aged sake." "Wow!" "But 118 degrees is a little hot, isn't it?" "I wanted you to taste the succulent, savory chicken heart and other skewers... ...with a hot Daiginjo that has a rich yet refreshing flavor and can wash away the fat." "I think Junmai Ginjoshu tastes good when you warm it. People who claim that it's wrong to warm Junmai Ginjoshu don't know much about sake." "Aah... the sake tastes heavier since it's warmer than the last one!" "The flavor and scent of the sake fill my mouth and wash away the fat from the chicken too!" "This sake has such a rich, mature taste!

What this means for cognition and learning can be best understood by looking at machine learning, or artificial intelligence, Gopnik suggests. In teaching computers how to learn and solve problems, AI designers speak in terms of “high temperature” and “low temperature” searches for the answers to questions. A low-temperature search (so-called because it requires less energy) involves reaching for the most probable or nearest-to-hand answer, like the one that worked for a similar problem in the past. Low-temperature searches succeed more often than not. A high-temperature search requires more energy because it involves reaching for less likely but possibly more ingenious and creative answers—those found outside the box of preconception. Drawing on its wealth of experience, the adult mind performs low-temperature searches most of the time.

The tuatara's most efficient operating temperature seems to be around 12 degrees C. At such low temperatures, the chemistry of an animal's body works very slowly indeed and in consequence, the tuatara has a very lethargic life style. It only breathes about once every seven seconds, even when active, and when resting it may go for an hour without breathing at all. It takes about twenty years to grow to maturity. A female, having started to develop her eggs within her oviduct, needs four years to complete them. Even wrapping a shell around them, which a bird manages in a matter of a few hours, takes her six to eight months. And once her eggs have been laid, they take about fourteen months to hatch-the longest embryonic development of any reptile. Such is life in the slow lane. On the other hand, it is thought that tuataras may live for as much as a hundred and twenty years or more-and that is longer than any known lizard.

Interval training is the repeated performance of high-intensity exercises, for set periods, followed by set periods of rest. Intervals can consist of any variety of movements with any variation of work and rest times. It burns far more calories and produces positive changes in body composition with much less time than aerobic training. This is not only because of the muscle it builds, but also the effect it has on the metabolism following the workouts. Strength training creates enough stress on the body’s homeostasis that a large energy (calorie) expenditure is required long after the exercise has stopped. During low-intensity aerobic exercise, fat oxidation occurs while exercising and stops upon completion. During high-intensity exercise your body oxidizes carbs for energy, not fat. Then, for a long time afterward, fat oxidation takes place to return systems to normal: to restore depleted carbohydrates, creatine phosphate, ATP (adenosine triphosphate), circulatory hormones, re-oxygenate the blood, and decrease body temperature, ventilation and heart rate. Not to mention the longer term demands: strengthening tendons and ligaments, increasing bone density, forming new capillaries, motor skill adaptation, repairing muscle tissue and building new muscle. And the more muscle mass you have, the more calories you are able to burn during and after exercise.