Texture Best Quotes

An entire life spent reading would have fulfilled my every desire; I already knew that at the age of seven. The texture of the world is painful, inadequate; unalterable, or so it seems to me. Really, I believe that an entire life spent reading would have suited me best. Such a life has not been granted me...

It was like that with many other events, and it took courage for the few, who would preserve the texture of the truth, not to let its fibers slip beneath the web of silence and collusion which people—often with the best of intentions—spun to sustain and protect one another.

The most savory grape, the one that produces the wines with best texture and aroma, the sweetest and most generous, doesn't grow in rich soil but in stony land; the plant, with a mother's obstinacy, overcomes obstacles to thrust its roots deep into the ground and take advantage of every drop of water. That, my grandmother explained to me, is how flavors are concentrated in the grape.

An entire life spent reading would have fulfilled my every desire; I already knew that at the age of seven. The texture of the world is painful, inadequate; unalterable, or so it seems to me. Really, I believe that an entire life spent reading would have suited me best.

I think it was Alfred Hitchcock who said 90 percent of successful moviemaking is in the casting. The same is true in life. Who you are exposed to, who you choose to surround yourself with, is a unique variable in all of our experiences and it is hugely important in making us who we are. Seek out interesting characters, tough adversaries and strong mentors and your life can be rich, textured, highly entertaining and successful, like a Best Picture winner. Surround yourself with dullards, people of vanilla safety and unextraordinary ease, and you may find your life going straight to DVD.

Some words are more than letters on a page, don’t you think?” she said, tying the sash around my belly as best she could. “They have shape and texture. They are like bullets, full of energy, and when you give one breath you can feel its sharp edge against your lip. It can be quite cathartic in the right context.

If writing is thinking and discovery and selection and order and meaning, it is also awe and reverence and mystery and magic....Authors arrive at text and subtext in thousands of ways, learning each time they begin anew how to recognize a valuable idea and how to reader the texture that accompanies, reveals or displays it to its best advantage.

I close my eyes and feel the texture of brick on my fingers in my mind. I try to imagine the wall that surrounds your heart, so I can best devise a plan to breach it.

If you take your time about things, you end up with the best at the end of the day." He buried his face in her hair, wanting the scent and the texture. "Now, I've got the best. Good, solid stoneware.

Sometimes she sat against the wall, longing for the warm finger of paint to wander just once more down the side of her nose, or to watch the sandpaper texture of her papa’s hands. If only she could be so oblivious again, to feel such love without knowing it, mistaking it for laughter and bread with only the scent of jam spread out on top of it. It was the best time of her life.

I had always believed that the very best food contains something elementally repugnant. That its innate grotesquerie is what makes it so perversely alluring. My own favorite foods tended toward a certain sludgy, muddy texture. And from the most expensive and genteel through to the indulgently crass, the appeal of slop abides: caviar, escargots, foie gras or hamburgers, kebabs, macaroni and cheese. Even vegetable soup forms a membrane. Apples begin rotting from the very first bite. No matter which end of the spectrum, there lies fundamentally and yet delectably disgusting, some squirmy, sinewy, oozing, greasy, sticky, glutinous, mushy, fatty, chewy, viscous thing that compels. The line between pleasure and revulsion can seem so very thin, if it even exists at all.

He understands the texture and meaning of the visible universe, and 'sees into the life of things,' not by the help of mechanical instruments, but of the improved exercise of his faculties, and an intimate sympathy with Nature. The meanest thing is not lost upon him, for he looks at it with an eye to itself, not merely to his own vanity or interest, or the opinion of the world. Even where there is neither beauty nor use—if that ever were—still there is truth, and a sufficient source of gratification in the indulgence of curiosity and activity of mind. The humblest printer is a true scholar; and the best of scholars - the scholar of Nature.

What most people don't get about professional-level cooking is that it is not all about the best recipe, the most innovative presentation, the most creative marriage of ingredients, flavours and textures; that, presumably, was all arranged long before you sat down to dinner. Line cooking - the real business of preparing the food you eat - is more about consistency, about mindless, unvarying repetition, the same series of tasks performed over and over and over again in exactly the same way.

The memory of human blood manifests now as a kind of visceral reaction to seeing people's veins and their necks. The skin on a neck appears to me as different from the skin anywhere else on a body. It seems as thin and consumable as rice paper wrapped around a sweet. It is too blank compared with skin everywhere else, as though it is asking to have marks made on it, like very expensive calligraphy paper, or cold-pressed Fabriano. Often, I wonder whether the urge I have to make art is the same as the urge to consume and destroy the blankness of a human neck. While at art college, I read that the best paper used by artists in the seventeenth century was made from the skins of lamb fetuses. This skin was soft and absorbent, and had an even texture right across its surface. For a long time, the process of creating art has been linked to the killing of living things. My dad, even, used fine silk stretched across wooden frames in his own work as a painter. Once, when we still had some of his pieces, I looked at the odd geometric shapes he created on a huge sheet and thought about all the silkworms who had had their cocoons torn open before they were able to become moths.

The Bible makes it clear that every time that there is a story of faith, it is completely original. God's creative genius is endless. He never, fatigued and unable to maintain the rigors of creativity, resorts to mass-producing copies. Each life is a fresh canvas on which he uses lines and colors, shades and lights, textures and proportions that he has never used before. We see what is possible: anyone and everyone is able to live a zestful life that spills out of the stereotyped containers that a sin-inhibited society provides. Such lives fuse spontaneity and purpose and green the desiccated landscape with meaning. And we see how it is possible: by plunging into a life of faith, participating in what God initiates in each life, exploring what God is doing in each event.

And where do the entrances to grocery stores usually leave you? In the produce department. You are surrounded by scents, textures, and bright colors that result in a surge of endorphins. The lighting of the store is manipulated to make fruits and vegetables appear at their brightest and best. And of course, the dairy aisle—one of the most popular locations to visit—is always hidden in the back of the store so you are forced to pass through a wealth of tempting products before reaching it.

Two years of Newtrition investment and research had produced CHOW™. CHOW™ contained spun, plaited, and woven protein molecules, capped and coded, carefully designed to be ignored by even the most ravenous digestive tract enzymes; no-cal sweeteners; mineral oils replacing vegetable oils; fibrous materials, colorings, and flavorings. The end result was a foodstuff almost indistinguishable from any other except for two things. Firstly, the price, which was slightly higher, and secondly the nutritional content, which was roughly equivalent to that of a Sony Walkman. It didn’t matter how much you ate, you lost weight.* Fat people had bought it. Thin people who didn’t want to get fat had bought it. CHOW™ was the ultimate diet food—carefully spun, woven, textured, and pounded to imitate anything, from potatoes to venison, although the chicken sold best. Sable sat back and watched the money roll in. He watched CHOW™ gradually fill the ecological niche that used to be filled by the old, untrademarked food. He followed CHOW™ with SNACKS™—junk food made from real junk. MEALS™ was Sable’s latest brainwave. MEALS™ was CHOW™ with added sugar and fat. The theory was that if you ate enough MEALS™ you would a) get very fat, and b) die of malnutrition.

It is only for a week or two that a broken chair or a door off its hinges is recognised for such. Soon, imperceptibly, it changes its character, and becomes the chair which is always left in the corner, the door which does not shut. A pin, fastening a torn valance, rusts itself into the texture of the stuff, is irremovable; the cracked dessert place and the stewpan with a hole in it, set aside until the man who rivets and solders should chance to come that way, become part of the dresser, are taken down and dusted and put back, and when the man arrives no one remembers them as things in need of repair. Five large keys rest inside the best soup-tureen, scrupulously preserved though no one knows what it was they once opened, and the pastry-cutter is there too, little missed, for the teacup without a handle has taken its place.

new green honeydew melon: not as good as yesterday (probably, by freak of fortune, the best most delectable melon in the world), wild cold honey-flavored melon-flesh; creamy texture, refreshing, sweet the way sunlight would taste, coming through the clear glassy green bulk of waves.

I have feelings about stew. It’s not the best meat, the freshest vegetables, or the subtlest seasonings that make a stew. It’s time. Time is what takes a hodgepodge of often cheap ingredients and turns them into a thick, hearty dish of gravy and texture that warms the heart and settles the soul.

Seasonality (eating the best at its peak) and seasoning (the art of choosing and combining flavors to complement food) are vital for fighting off the food lover’s worst enemy: not calories, but boredom. Eat the same thing in the same way time and again, and you’ll need more just to achieve the same pleasure. (Think of it as “taste tolerance.”) Have just one taste experience as your dinner (the big bowl of pasta, a big piece of meat), and you are bound to eat too much, as you seek satisfaction from volume instead of the interplay of flavor and texture that comes from a well thought out meal.

Sometimes she sat against the wall, longing for the warm finger of paint to wander just once more down the side of her nose, or to watch the sandpaper texture of her papa’s hands. If only she could be so oblivious again, to feel such love without knowing it, mistaking it for laughter and bread with only the scent of jam spread out on top of it. It was the best time of her life.

These (Shakespeare, Milton, and Victor Hugo) not only knit and knot the logical texture of the style with all the dexterity and strength of prose; they not only fill up the pattern of the verse with infinite variety and sober wit; but they give us, besides, a rare and special pleasure, by the art, comparable to that of counterpoint, with which they follow at the same time, and now contrast, and now combine, the double pattern of the texture and the verse.  Here the sounding line concludes; a little further on, the well-knit sentence; and yet a little further, and both will reach their solution on the same ringing syllable.  The best that can be offered by the best writer of prose is to show us the development of the idea and the stylistic pattern proceed hand in hand, sometimes by an obvious and triumphant effort, sometimes with a great air of ease and nature.  The writer of verse, by virtue of conquering another difficulty, delights us with a new series of triumphs.  He follows three purposes where his rival followed only two; and the change is of precisely the same nature as that from melody to harmony. -ON SOME TECHNICAL ELEMENTS OF STYLE IN LITERATURE

CLARITIES OF FAITH Not that there are no clarities in the life of faith. There are. Vast, soaring harmonies; deep, satisfying meanings; rich, textured experiences. But these clarities develop from within. They cannot be imposed from without. They cannot be hurried. It is not a matter of hurriedly arranging "dead things into a dead mosaic, but of living forces into a great equilibrium."' The clarities of faith are organic and personal, not mechanical and institutional. Faith invades the muddle; it does not eliminate it. Peace develops in the midst of chaos. Harmony is achieved slowly, quietly, unobtrusively-like the effects of salt and light. Such clarities result from a courageous commitment to God, not from controlling or being controlled by others. Such clarities come from adventuring deep into the mysteries of God's will and love, not by cautiously managing and moralizing in ways that minimize risk and guarantee self-importance. These clarities can only be experienced in acts of faith and only recognized with the eyes of faith. Jeremiah's life was brilliantly supplied with such clarities, but they were always surrounded by hopeless disarray. Sometimes devout and sometimes despairing, Jeremiah doubted himself and God. But these internal agonies never seemed to have interfered with his vocation and his commitment. He argued with God but he did not abandon him. He was clear

Who you are exposed to, who you choose to surround yourself with, is a unique variable in all of our experiences and it is hugely important in making us who we are. Seek out interesting characters, tough adversaries and strong mentors and your life can be rich, textured, highly entertaining and successful, like a Best Picture winner. Surround yourself with dullards, people of vanilla safety and unextraordinary ease, and you may find your life going straight to DVD.

I want to see a thousand tiny places, smell their flowers, and taste the sauces made by their people. I want to feel the difference between the textures of grit in Sri Lanka and Morocco. I want to meet the woman who bakes the best bread i n the smallest town in New Zealand. I want to find the best vantage point to see Bosnia from Croatia. What do the Grand Marnier crepes taste like in Rouen? In Paris? There are untold numbers of tiny places and extraordinary people who occupy them. We will perhaps see a hundred of both.

Tracking how flavors and textures change and then discovering or master-minding the best balance of of flavor is fun. And striking that balance is not a skill reserved for an elect group with extraordinary palates. You need most of all to trust and pay attention to your own palate. Even if it isn't yet your habit to taste as you cook, training yourself to recognize where you need more salt, sweetness, fat, or acidity, or where a dish needs more cooking to concentrate or soften flavors, or improve the texture, is eminently doable.

The impotence of liberal humanism is a symptom of its essentially contradictory relationship to modern capitalism. For although it forms part of the ‘official’ ideology of such society, and the ‘humanities’ exist to reproduce it, the social order within which it exists has in one sense very little time for it at all. Who is concerned with the uniqueness of the individual, the imperishable truths of the human condition or the sensuous textures of lived experience in the Foreign Office or the boardroom of Standard Oil? Capitalism’s reverential hat-tipping to the arts is obvious hypocrisy, except when it can hang them on its walls as a sound investment. Yet capitalist states have continued to direct funds into higher education humanities departments, and though such departments are usually the first in line for savage cutting when capitalism enters on one of its periodic crises, it is doubtful that it is only hypocrisy, a fear of appearing in its true philistine colours, which compels this grudging support. The truth is that liberal humanism is at once largely ineffectual, and the best ideology of the ‘human’ that present bourgeois society can muster. The ‘unique individual’ is indeed important when it comes to defending the business entrepreneur’s right to make profit while throwing men and women out of work; the individual must at all costs have the ‘right to choose’, provided this means the right to buy one’s child an expensive private education while other children are deprived of their school meals, rather than the rights of women to decide whether to have children in the first place.

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.

Oh, Zachary, you're such a beautiful man.” She gathered herself against the wonderful wealth of hair on his chest, playing with the dark curls, brushing her mouth and fingers through them. A faint groan came from over her head. “You're the beautiful one.” His hands moved gently over her back and hips, savoring the texture of her skin. “I never recovered from my first glance at you, at the Bellemont ball.” “You saw me then? But it was dark outside.” “I followed you after I kissed you in the conservatory.” He pushed her to her back, his gaze sweeping over her naked body. “I watched as you went to your carriage, and I thought you were the loveliest thing I had ever seen.” He pressed a kiss to her shoulder, his tongue touching the fragile curve, and Holly trembled. “And you began to scheme,” she said breathlessly. “That's right. I thought of a hundred ways to get under your skirts, and I decided the best plan was to hire you. But somewhere in the middle of my efforts to seduce you, I fell in love with you.” “And your intentions became honorable,” she said, pleased. “No, I still wanted to get under your skirts.” “Zachary Bronson,” she exclaimed, and he grinned, bracing his forearms on either side of her head.

It could snow We don’t take care. The end of November came without coldness, with haunting and limp rains, pretty much leaves still laying anywhere on the sidewalks. It comes a morning with another grey, compact, closed, air changes its texture. Under the pharmacy green cross the thermometer sticks, in red, two degrees. The number, a bit blurred thins down in the space. We didn’t expect it, but it grows, far inside us, the little sentence. It comes to the lips like a forgotten song: “It could snow …” We should not dare to mention it in loud voice, it is still so much autumn, all could finish in a stupid freezing sudden shower, in a fog of boredom. But the idea of a possible snow came back, it’s what matters. No downhill in a sledge-trash-bag, no snowman, no children shouting,no pictures of landscape metamorphosis. Largely best then all that, because the essential snow is inside the unformulated. Before. Something we didn’t know we knew. Before snow, before love, the same lack, the same dimmed grey which days’ triteness creates pretending to suffocate. We shall cross somebody: - This time it’s almost winter! - Yes we start to be crestfallen! Workers hang pieces of tinsel. We didn’t say too much. Especially do not frighten away the slight shade of the idea. The red thermometer went down, one degree. It could snow.

Fish roe and butter makes for a truly exquisite pairing! By adding butter to pollock roe, with its clusters of firm little orbs just like miniature egg yolks, you take away any unpleasant fishiness from the roe, instead producing a sauce with an inexplicable fullness of taste that forms a perfect coating for the carbohydrates, setting off their plumpness and texture like a dream. Perhaps best of all is the pretty pink hue of the roe, like a gorgeous spring evening (you may know by now that pink is my favorite color!). The butter and rosy-colored roe combination coats each and every spaghetti strand, bringing out that delicious semolina scent and generating a flavor that feels like a wave of kindness rising up uncontrollably from inside your chest.

Griff entered the cave, sword in hand. He had no desire to frighten Astelle, but he had to be prepared for anything. She jumped up from her fireside position with a small stifled scream at his entry, then continued to back fearfully towards the shadowed wall. She was quite alone. Griff could sense no other presence – only hers, and the wonder of it. He sheathed his sword, and gazed upon his long-lost love. Her hair had lost all trace of colour while still retaining the texture of youth, giving the appearance of white silk. There was a pulsating light of a blue-lilac shade which clung to the crown of her head, reflecting in the hair – a soul – a lost spirit – someone who had loved her. She was almost as pale as death, for Torking took far too much blood from her, too frequently. She was also much thinner than she should have been, but for all of this, she was still the most beautiful sight of his life. Her body was ravaged with Torking's bites and claw-marks. She was still wearing his old cloak which Griff instantly recognised, though it was little more than a rag, wrapped around her body and tied on one shoulder. Her beautiful dark eyes, those which had so haunted his dreams, seemed over-large in her pale face, as she stared at him with a mingling of shock, disbelief and joy. Griff took a few hesitant steps towards her, unsure of his reception. ‘Astelle?’ His voice grated with emotion. How often had she yearned to hear him speak her name exactly in that way? ‘Astelle – is it really you?’ He was just as divinely handsome as she remembered, and he looked so fine – he looked magnificent in Gremlen battledress. In the flickering torchlight, the blue krulmesh armour glittered over the black leather tunic. The emerald sheen in his raven hair was vivid as ever. Best of all, his dark forest-green eyes were shining with love, and she suddenly understood that Griff was a hundred times more beautiful than Torking, for his eyes held everything that was good, fine and noble. Astelle's heart almost stopped beating as she gazed at him. Her eyes filled with tears, and her lip trembled as she tried to whisper his name.

The moonlight filtered through the trees like water from a strainer. Agatha’s hair was the color and consistency of wet noodles. I said she might look sexy as a redhead, and she asserted she’d be staying a creamy alfredo. I touched her tight skin they way a drummer might strum a guitar. She called me Mozart, and I didn’t know how to reply so I simply belched. Before I had finished, her open mouth was on mine, and she was huffing my essence like David Hasselhoff hoofing it to the liquor store. I remember what color panties she wore. They were transparent with the texture of flesh. I rubbed her back while she purred. Her skin was as soft as a fur coat. We made love for what seemed like days, but was in fact 3:58.95—a personal best for me. I felt like Roger Bannister, and she felt like a cheetah. Literally. I told her she’d look good on my rug, as a rug, and she playfully pinched the folds on my stomach. She explored my naval cavity with her pinky, and what started out as foreplay turned into a scavenger hunt. While she might have expected to find lint, nobody could have ever suspected she’d find the lost Templar treasure.

Human beings innate complexities resist reduction into simple sentences and neat paragraphs. The stories that come nearest to expressing the ambivalent nature of people are textured and occasionally inconsistent and express waves of inner uncertainty. A simile and a metaphor are not literally true. A figure of speech, symbols, and allegories are mere expressions that when interlinked with other text assist explain facts, ideas, and emotions. Useful facts are elusive; we must look for them, and then express them using whatever mechanism proves most authoritative. We can never directly describe emotions; we resort to metaphors to describe emotions and other illusive thoughts. Ideas by virtue of their untested nature are often untrue or at best rough approximations of truth. Lyrical writing is equivocal; it is never exactly true or precisely false. Lyrical language attempts to express and connect sentiments through extrapolation and misdirection. The writer’s task is to melt away durable facts, breakdown the symbolic depictions of solid reality, and discover the liquidity of a passionate inner life that provides the hot breath to our steamy humanness.

Imagine… There’s a roast goose in Hong Kong—Mongkok, near the outskirts of the city, the place looks like any other. But you sink your teeth into the quickly hacked pieces and you know you’re experiencing something special. Layers of what can only be described as enlightenment, one extraordinary sensation after another as the popils of the tongue encounter first the crispy, caramelized skin, then air, then fat—the juicy, sweet yet savory, ever so slightly gamey meat, the fat just barely managing to retain its corporeal form before quickly dematerializing into liquid. These are the kinds of tastes and textures that come with year after year of the same man making the same dish. That man—the one there, behind the counter with the cleaver—hacking roast pork, and roast duck, and roast goose as he’s done since he was a child and as his father did before him. He’s got it right now for sure—and, sitting there at one of the white Formica tables, Cantonese pop songs oozing and occasionally distorting from an undersized speaker, you know it, too. In fact, you’re pretty goddamn sure this is the best roast goose on the whole planet. Nobody is eating goose better than you at this precise moment. Maybe in the whole history of the world there has never been a better goose. Ordinarily, you don’t know if you’d go that far describing a dish—but now, with that ethereal goose fat dribbling down your chin, the sound of perfectly crackling skin playing inside your head to an audience of one, hyperbole seems entirely appropriate.

The broth... it's made with a mix of soy milk and charred miso. But how could you get a flavor this robust with just those?" "I mixed in grated ebi taro root. It's a strongly flavored tuber that mashes easily into a smooth, thick paste. Adding that to the broth gave it a creamy texture and a richer flavor." "Weird. All of a sudden I'm starting to feel warm." "That's the chili oil and grated raw garlic and ginger taking effect. The soy milk took the edge off of the spicy bite... so now it just gently warms the body without burning the tongue." "The rest of the ingredients are also a parade of detailed work. Thin slices of lotus root and burdock deep-fried to a crispy golden brown. Chunky strips of carrot and turnip grilled over an open flame until lightly charred and then seasoned with just a little rock salt to bring out their natural sweetness. Like a French buffet, each side ingredient is cooked in exactly the best way to bring out its full flavor! But the keystone to it all... ... is the TEMPEH!" TEMPEH Originating in Indonesia, tempeh is made of soybeans fermented into a cake form. Soybeans are lightly cooked and then wrapped in either banana or hibiscus leaves. When stored, the naturally occurring bacteria in the leaves causes the soybeans to ferment into tempeh. Traditional food with a history over four hundred years long, tempeh is well-known and often used in Indonesian cuisine. "Mm! Wow! It's really light, yet really filling too! Like fried rice." "It has a texture a lot like that of a burger patty, so vegetarians and people on macrobiotic diets use it a lot as a meat substitute. I broiled these teriyaki style in a mix of soy sauce and sake.

Every few months or so at home, Pops had to have Taiwanese ’Mian. Not the Dan-Dan Mian you get at Szechuan restaurants or in Fuchsia Dunlop’s book, but Taiwanese Dan-Dan. The trademark of ours is the use of clear pork bone stock, sesame paste, and crushed peanuts on top. You can add chili oil if you want, but I take it clean because when done right, you taste the essence of pork and the bitterness of sesame paste; the texture is somewhere between soup and ragout. Creamy, smooth, and still soupy. A little za cai (pickled radish) on top, chopped scallions, and you’re done. I realized that day, it’s the simple things in life. It’s not about a twelve-course tasting of unfamiliar ingredients or mass-produced water-added rib-chicken genetically modified monstrosity of meat that makes me feel alive. It’s getting a bowl of food that doesn’t have an agenda. The ingredients are the ingredients because they work and nothing more. These noodles were transcendent not because he used the best produce or protein or because it was locally sourced, but because he worked his dish. You can’t buy a championship. Did this old man invent Dan-Dan Mian? No. But did he perfect it with techniques and standards never before seen? Absolutely. He took a dish people were making in homes, made it better than anyone else, put it on front street, and established a standard. That’s professional cooking. To take something that already speaks to us, do it at the highest level, and force everyone else to step up, too. Food at its best uplifts the whole community, makes everyone rise to its standard. That’s what that Dan-Dan Mian did. If I had the honor of cooking my father’s last meal, I wouldn’t think twice. Dan-Dan Mian with a bullet, no question.

‌* When the coughing stopped, there was nothing but the nothingness of life moving on with a shuffle, or a near-silent twitch. ‌* Mistakes, mistakes, it’s all I seem capable of at times ‌*No matter how many times she was told that she was loved, there was no recognition that the proof was in the abandonment. ‌*It’s much easier, she realized, to be on the verge of something than to actually be it ‌*When death captures me,” the boy vowed, “he will feel my fist on his face.”. ‌*he’d turned for one last look at his family as he left the apartment. Perhaps then the guilt would not have been so heavy. No final goodbye. No final grip of the eyes. Nothing but goneness. ‌ *Wrecked, but somehow not torn into pieces. ‌*Life had altered in the wildest possible way, but it was imperative that they act as if nothing at all had happened. ‌*“If we gamble on a Jew,” said Papa soon after, “I would prefer to gamble on a live one,” and from that moment, a new routine was born. *‌you should know it yourself—a young man is still a boy, and a boy sometimes has the right to be stubborn.” ‌*The fire was nothing now but a funeral of smoke, dead and dying, simultaneously. ‌*Even death has a heart.. ‌* In truth, I think he was afraid. Rudy Steiner was scared of the book thief’s kiss. He must have longed for it so much. He must have loved her so incredibly hard. So hard that he would never ask for her lips again and would go to his grave without them. ‌*There is death. Making his way through all of it. On the surface: unflappable, unwavering. Below: unnerved, untied, and undone. *‌That damn snowman,” she whispered. “I bet it started with the snowman—fooling around with ice and snow in the cold down there.” Papa was more philosophical. “Rosa, it started with Adolf.” *‌There were broken bodies and dead, sweet hearts. Still, it was better than the gas ‌*They were French, they were Jews, and they were you. ‌*Sometimes she sat against the wall, longing for the warm finger of paint to wander just once more down the side of her nose, or to watch the sandpaper texture of her papa’s hands. If only she could be so oblivious again, to feel such love without knowing it, mistaking it for laughter and bread with only the scent of jam spread out on top of it. *‌Himmel Street was a trail of people, and again, Papa left his accordion. Rosa reminded him to take it, but he refused. “I didn’t take it last time,” he explained, “and we lived.” War clearly blurred the distinction between logic and superstition. ‌*Silence was not quiet or calm, and it was not peace. ‌*“I should have known not to give the man some bread. I just didn’t think.” “Papa, you did nothing wrong.” “I don’t believe you. ‌ * I’m an idiot.” No, Papa. You’re just a man.. ‌*What someone says and what happened are usually two different things ‌* despised by his homeland, even though he was born in it ‌ *“Of course I told him about you,” Liesel said. She was saying goodbye and she didn’t even know it. ‌*Say something enough times and you never forget it ‌*robbery of his life? ‌*Those kinds of souls always do—the best ones. The ones who rise up and say, “I know who you are and I am ready. Not that I want to go, of course, but I will come.” Those souls are always light because more of them have been put out. More of them have already found their way to other places ‌*One could not exist without the other, because for Liesel, both were home. Yes, that’s what Hans Hubermann was for Liesel Meminger ‌*DEATH AND LIESEL It has been many years since all of that, but there is still plenty of work to do. I can promise you that the world is a factory. The sun stirs it, the humans rule it. And I remain. I carry them away.

And all I can think about is that it's not over and I'm tired and I'm ready to go but I'm still here. And I have to do it again and again and again." He leaned back in his chair. "You think about that before you tell me I've got it easy." I stayed silent a while before speaking. "So why don't you end it?" "Suicide?" "If your life is such a hell," I asked, "why bother? Why go through it again and again and all those times?" "Because of..." He stopped and looked at the ceiling. After a moment he shrugged. "Because of children," he said, "because of smiles and sunshine and ice cream." "You've got to be kidding." "You don't like ice cream?" Elijah shook his head, "It's the best. Imagine how excited I was when someone finally invented it. " "Sunshine and smiles don't make all that other stuff go away." I said, "This isn't a fairy land." "No," he said. "It's the real world. And the real world is the most amazing thing any of us will ever experience. Have you ever climbed a mountain? Walked through a garden? Played with a child? This isn't exactly a revelation John. People have been praising the simple pleasures since even before I was born, and that's a very long time." "You don't do any of those things." "But I have my memories," Said Elijah. "And I have even simpler things. Music. Food. Everybody likes bacon." "I'm a vegetarian." "Asparagus then," said Elijah, "roasted in pan. A little olive oil and a little salt - you the get the most incredible flavor - almost like a nut. But deep and rich and the textures just perfect..." "I've tried it." "The world is more than sadness," said Elijah, "i have a hundred thousand memories in my head. I can't remember all of them, or maybe even most of them, but they are so much happier than sad. For every dead mother or brother or child there are a hundred breezes, a hundred sunsets, a hundred memories of falling in love. Have you ever kissed anyone, John?" "I don't see how that's any of your business." "A first kiss is important. Most people only get one. But I can remember a hundred thousand of them. How could I give that up?" he shook his dead, smiling for the first time. "The world never gets old, John.

When I finally calmed down, I saw how disappointed he was and how bad he felt. I decided to take a deep breath and try to think this thing through. “Maybe it’s not that bad,” I said. (I think I was trying to cheer myself up as much as I was trying to console Chip.) “If we fix up the interior and just get it to the point where we can get it onto the water, at least maybe then we can turn around, sell it, and get our money back.” Over the course of the next hour or so, I really started to come around. I took another walk through the boat and started to picture how we could make it livable--maybe even kind of cool. After all, we’d conquered worse. We tore a few things apart right then and there, and I grabbed some paper and sketched out a new layout for the tiny kitchen. I talked to him about potentially finishing an accent wall with shiplap--a kind of rough-textured pine paneling that fans of our show now know all too well. “Shiplap?” Chip laughed. “That seems a little ironic to use on a ship, doesn’t it?” “Ha-ha,” I replied. I was still not in the mood for his jokes, but this is how Chip backs me off the ledge--with his humor. Then I asked him to help me lift something on the deck, and he said, “Aye, aye, matey!” in his best pirate voice, and slowly but surely I came around. I can’t believe I’m saying this, but by the end of that afternoon I was actually a little bit excited about taking on such a big challenge. Chip was still deflated that he’d allowed himself to get duped, but he put his arm around me as we started walking back to the truck. I put my head on his shoulder. And the camera captured the whole thing--just an average, roller-coaster afternoon in the lives of Chip and Joanna Gaines. The head cameraman came jogging over to us before we drove away. Chip rolled down his window and said sarcastically, “How’s that for reality TV?” We were both feeling embarrassed that this is how we had spent our last day of trying to get this stinkin’ television show. “Well,” the guy said, breaking into a great big smile, “if I do my job, you two just landed yourself a reality TV show.” What? We were floored. We couldn’t believe it. How was that a show? But lo and behold, he was right. That rotten houseboat turned out to be a blessing in disguise.

It was an imprudent idea to begin with.” “I shan’t argue with you on that point.” Rose scoffed at him. “You don’t get to play morally superior with me, Grey. I may have been stupid enough to conspire against you, but you didn’t even recognize someone you’ve known for years! If one of us must be the bigger idiot, I think it must be you!” Oh dear God. She covered her mouth with her hand. What had she just said? Dark arched brows pulled together tightly over stormy blue eyes. “You’re right,” he agreed. “I am an idiot, but only because I allowed this ridiculous ruse past the point when I realized your identity.” Rose froze-like a damp leaf on an icy pond. “You knew?” And yet he continued to pretend…oh, he was worse than she by far. “Of course I knew.” He glowered at her. “Blindfold me and I would know the scent of your skin, the exact color and texture of your skin. Do you not realize that I know the color of your eyes right down to the flecks of gold that light their depths?” Heart pounding, stomach churning in shock, Rose could only stare at him. How could he say such things to her and sound so disgusted? “When?” Her voice was a ragged whisper. “When did you know?” “I suspected before but tried to deny it. The morning after we last met I took one look at your sweet mouth and knew there couldn’t be two women in the world, let alone London with the same delectable bottom lip.” It hurt. Oh, she hadn’t thought hearing him say such wonderful things could hurt so much! She pressed a hand to her chest. “You suspected and yet you made love to me any way.” “Made love?” He snorted. “That’s a girl’s term, Rose. What you and I did…it was something far worse than making trite love.” Worse? How could he malign what had transpired between them. “So you regret it, despite your own choice to continue with the charade.” “What I regret,” he growled, suddenly moving toward her, “is your sudden attack of conscience.” He was mad. She took a step back. “I don’t understand you.” “If only you had managed to keep your guilt where it belonged.” A ravaged smile curved his lips as he shook his head. “We might have continued on, with neither being the wiser, but now we must endure the rest of the Season together, knowing what we can no longer have.” “Then you admit you have feelings for me.” He laughed hollowly. “So many I can scarce discern them all.” It was a hollow victory at best. “If you care for me and I for you, then why can we not reveal our feelings? You have but to ask and I’m yours.

There is no fault that can’t be corrected [in natural wine] with one powder or another; no feature that can’t be engineered from a bottle, box, or bag. Wine too tannic? Fine it with Ovo-Pure (powdered egg whites), isinglass (granulate from fish bladders), gelatin (often derived from cow bones and pigskins), or if it’s a white, strip out pesky proteins that cause haziness with Puri-Bent (bentonite clay, the ingredient in kitty litter). Not tannic enough? Replace $1,000 barrels with a bag of oak chips (small wood nuggets toasted for flavor), “tank planks” (long oak staves), oak dust (what it sounds like), or a few drops of liquid oak tannin (pick between “mocha” and “vanilla”). Or simulate the texture of barrel-aged wines with powdered tannin, then double what you charge. (““Typically, the $8 to $12 bottle can be brought up to $15 to $20 per bottle because it gives you more of a barrel quality. . . . You’re dressing it up,” a sales rep explained.) Wine too thin? Build fullness in the mouth with gum arabic (an ingredient also found in frosting and watercolor paint). Too frothy? Add a few drops of antifoaming agent (food-grade silicone oil). Cut acidity with potassium carbonate (a white salt) or calcium carbonate (chalk). Crank it up again with a bag of tartaric acid (aka cream of tartar). Increase alcohol by mixing the pressed grape must with sugary grape concentrate, or just add sugar. Decrease alcohol with ConeTech’s spinning cone, or Vinovation’s reverse-osmosis machine, or water. Fake an aged Bordeaux with Lesaffre’s yeast and yeast derivative. Boost “fresh butter” and “honey” aromas by ordering the CY3079 designer yeast from a catalog, or go for “cherry-cola” with the Rhône 2226. Or just ask the “Yeast Whisperer,” a man with thick sideburns at the Lallemand stand, for the best yeast to meet your “stylistic goals.” (For a Sauvignon Blanc with citrus aromas, use the Uvaferm SVG. For pear and melon, do Lalvin Ba11. For passion fruit, add Vitilevure Elixir.) Kill off microbes with Velcorin (just be careful, because it’s toxic). And preserve the whole thing with sulfur dioxide. When it’s all over, if you still don’t like the wine, just add a few drops of Mega Purple—thick grape-juice concentrate that’s been called a “magical potion.” It can plump up a wine, make it sweeter on the finish, add richer color, cover up greenness, mask the horsey stink of Brett, and make fruit flavors pop. No one will admit to using it, but it ends up in an estimated 25 million bottles of red each year. “Virtually everyone is using it,” the president of a Monterey County winery confided to Wines and Vines magazine. “In just about every wine up to $20 a bottle anyway, but maybe not as much over that.

The Enchanted Broccoli Forest. Oh, what a pleasure that was! Mollie Katzen's handwritten and illustrated recipes that recalled some glorious time in upstate New York when a girl with an appetite could work at a funky vegetarian restaurant and jot down some tasty favorites between shifts. That one had the Pumpkin Tureen soup that Margo had made so many times when she first got the book. She loved the cheesy onion soup served from a pumpkin with a hot dash of horseradish and rye croutons. And the Cardamom Coffee Cake, full of butter, real vanilla, and rich brown sugar, said to be a favorite at the restaurant, where Margo loved to imagine the patrons picking up extras to take back to their green, grassy, shady farmhouses dotted along winding country roads. Linda's Kitchen by Linda McCartney, Paul's first wife, the vegetarian cookbook that had initially spurred her yearlong attempt at vegetarianism (with cheese and eggs, thank you very much) right after college. Margo used to have to drag Calvin into such phases and had finally lured him in by saying that surely anything Paul would eat was good enough for them. Because of Linda's Kitchen, Margo had dived into the world of textured vegetable protein instead of meat, and tons of soups, including a very good watercress, which she never would have tried without Linda's inspiration. It had also inspired her to get a gorgeous, long marble-topped island for prep work. Sometimes she only cooked for the aesthetic pleasure of the gleaming marble topped with rustic pottery containing bright fresh veggies, chopped to perfection. Then Bistro Cooking by Patricia Wells caught her eye, and she took it down. Some pages were stuck together from previous cooking nights, but the one she turned to, the most splattered of all, was the one for Onion Soup au Gratin, the recipe that had taught her the importance of cheese quality. No mozzarella or broken string cheeses with- maybe- a little lacy Swiss thrown on. And definitely none of the "fat-free" cheese that she'd tried in order to give Calvin a rich dish without the cholesterol. No, for this to be great, you needed a good, aged, nutty Gruyère from what you couldn't help but imagine as the green grassy Alps of Switzerland, where the cows grazed lazily under a cheerful children's-book blue sky with puffy white clouds. Good Gruyère was blocked into rind-covered rounds and aged in caves before being shipped fresh to the USA with a whisper of fairy-tale clouds still lingering over it. There was a cheese shop downtown that sold the best she'd ever had. She'd tried it one afternoon when she was avoiding returning home. A spunky girl in a visor and an apron had perked up as she walked by the counter, saying, "Cheese can change your life!" The charm of her youthful innocence would have been enough to be cheered by, but the sample she handed out really did it. The taste was beyond delicious. It was good alone, but it cried out for ham or turkey or a rich beefy broth with deep caramelized onions for soup.

It was a popular and trendy neighborhood, but there was something bland about the bars and restaurants we visited. San Diego was nice - nice weather, nice beaches, and nice people - but it wasn't great. The diversity and texture I'd come to appreciate on the East Coast seemed to have been smoothed away by the surf and sand in sunny SoCal. I missed the tiny Ecuadorian restaurant a block from our Baltimor row home that served the best fried plantains, and our tiny local pub where we knew all the bartenders and they knew what we liked to drink. I missed houses built from bricks, and when summer changed into fall, most surprisingly, rain.

It is also one of its best anti-counterfeit measures because it is hard to fake with wood-based paper. The particular texture of cotton paper is something that bank machines monitor. Humans are very sensitive to it, too. If there is any doubt about a banknote, there is an easy chemical test that can confirm whether it’s cotton or not. This is done in many shops using an iodine pen. When used on cellulose-based paper, the iodine reacts with the starch in the cellulose to create a pigment and so appears black. When the same pen is used on cotton paper there is no starch for the iodine to react with, and no mark appears. This basic measure allows shops to protect themselves from counterfeits produced using color photocopiers.

She spent what was left of the afternoon in the kitchen with the chef, Monsieur Broussard, the pastry chef, Mr. Rupert, and Mrs. Pennywhistle. Broussard was involved in the creation of a new dessert... or more aptly, trying to re-create a dessert he had remembered from childhood. "My great-aunt Albertine always made this with no recipe," Broussard explained ruefully as he pulled a bain-marie, or water bath, from the oven. Nestled inside were a half dozen perfect little steaming apple puddings. "I watched her every time. But it has all slipped from my mind. Fifteen times I have tried it, and still it's not perfect... but quand on veut, on peut." "When one wants, one can," Poppy translated. "Exactement." Broussard carefully removed the dishes from the hot water. Chef Rupert drizzled cream sauce over each pudding, and topped them with delicate pastry leaves. "Shall we?" he asked, handing out spoons. Solemnly, Poppy, Mrs. Pennywhistle, and the two chefs took a pudding and sampled it. Poppy's mouth was filled with cream, soft tart apple, and crisply imploding pastry. She closed her eyes to better enjoy the textures and flavors, and she heard satisfied sighs from Mrs. Pennywhistle and Chef Rupert. "Still not right," Monsieur Broussard fretted, scowling at the dish of pudding as if it were deliberately being obstinate. "I don't care if it's not right," the housekeeper said. "That is the best thing I've ever tasted in my life." She turned to Poppy. "Don't you agree, Mrs. Rutledge?" "I think it's what angels must eat in heaven," Poppy said, digging into the pudding.

If you already hate tofu, the term "tofu skin" is probably an effective emetic. But this stuff is addictive. You start by making fresh soy milk. I'm not going to soft-pedal how much work this is: you have to soak, grind, squeeze, and simmer dried soybeans. The result is a thick milk entirely unlike the soy milk you get in a box at Whole Foods in the same way Parmigiano-Reggiano is unlike Velveeta. Then, to make tofu skins (yuba in Japanese), you simmer the soy milk gently over low heat until a skin forms on the surface, then pluck it off with your fingers and drape it over a chopstick to dry. It is exactly like the skin that forms on top of pudding, the one George Costanza wanted to market as Pudding Skin Singles. Yuba doesn't look like much- like a pile of discarded raw chicken skin, honestly. But the texture is toothsome, and with each bite you're rewarded with the flavor of fresh soy milk. It's best served with just a few drops of soy sauce and maybe some grated ginger or sliced negi. "I'm kind of obsessed with tofu skins right now," said Iris, poking her head into the fridge to grab a round of yuba. Me too. In Seattle, I had to buy, grind, boil, and otherwise toil for a few sheets of yuba. In Tokyo, I found it at Life Supermarket, sold in a single-serving plastic tub with a foil top. The yuba wasn't as snappy or flavorful as homemade, but it had that characteristic fresh-soy aroma, which to me smells like a combination of "healthy forest" and "clean baby." Iris and I ate it greedily. (The yuba, not the baby.) Yuba isn't technically tofu, because the soy milk isn't coagulated. Japanese tofu comes in two basic categories, much like underpants: cotton (momen) and silken (kinugoshi). Cotton tofu is the kind eaten most commonly in the U.S.; if you buy a package of extra-firm tofu and cut it up for stir-frying, that's definitely cotton tofu. Silken tofu is fragile, creamier and more dairy-like than cotton-tofu, and it's the star of my favorite summer tofu dish. Hiya yakko is cubes of tofu, usually silken, drizzled with soy sauce and judiciously topped with savory bits: grated ginger or daikon, bonito flakes, negi. It's popular in Japanese bars and easy to make at home, which I did, with (you will be shocked to hear) tons of fresh negi.

She lifted a piece of sourdough bruschetta slathered with seafood and a light-colored sauce. She bit carefully into the creation. Her mouth exploded with flavor. Prawns and lobster swimming in the most delectable sauce. Buttery and layered, with whisky and leeks and onions and simple herbs. Sophia moaned. There was more than just one bite on this plate. Thank God. Not strictly a true amuse-bouche, but Sophia didn't care. Was it bad form to lick the plate in a cooking competition? This drab little plate had miraculously fixed her taste bud deficiency. Unbelievable. The moment had just shifted from black-and-white to color, like a scene from the Wizard of Oz. Who had created this dish? Someone with a sophisticated palate but no eye for visual presentation. The last plate beckoned, but she already knew it was a lost cause. There was no way it could best that seafood stew. It was a lovely crepe, packed with grilled eggplant and goat cheese. And now that Sophia's taste had been awakened from hibernation, she was able to enjoy every bite. But it still wasn't enough to out-shine the prawns. Those prawns sang to her, and they needed her. They demanded color and brightness. The sauce was bold and rich. That plate clamored for the balance of her garden. She could imagine a prickly little salad to offer texture and bite, to complement that exquisite sauce. Those prawns needed her.

Broccoli branches, mashed potatoes, spools of gravy, sliced pillowy white bread. It slides on to Sirine's plate, glossy with butter. The meat loaf is oniony and dense under its charred crust, dressed in sweet puddles of ketchup. On the counter there's a food-stained copy of The Joy of Cooking and a red-plaid Betty Crocker cookbook, both from the library. She's impressed. No one ever wants to cook for her; the rare home-dinners at friends' houses are served with anxiety and apologies. But Han just seems excited- his skin slightly damp and pink from the kitchen heat- and intrigued by the new kind of cooking, a shift of ingredients like a move from native tongue into a foreign language: butter instead of olive oil; potatoes instead of rice; beef instead of lamb. He seats her on a pillow on the blue cloth and then sets the dishes before her on the cloth. He sits across from her, one knee skimming hers. They touch and she makes herself lean forward to reach the bowl of potatoes. Their knees graze again. Han tastes each dish while looking at Sirine, so the meal seems like a question. She nods and praises him lavishly. "Mm, the rich texture of this meat loaf- the egg and breadcrumbs- and these bits of onion are so good, and there's a little chili powder and dry mustard, isn't there? It's lovely. And there's something in the sauce... something..." "You mean ketchup?" Han asks. "Oh yes, I suppose that's it." She smiles. "That's remarkable." Sirine smiles vaguely, tips her head, not sure of what he means. "What?" "The way you taste things...." He gestures over the food, picks up a bite of meat loaf in his fingers as if it were an olive. "You know what everything here is- I mean exactly." "Oh no." She laughs. "It's so basic, anyone can do that. It's like you just taste the starting places- where it all came from. Unless of course it's ketchup." He gazes at her, then carefully takes her hand and kisses her fingers. "Then I think you must be of this place." Sirine laughs again, disconcerted by his intensity. "Well, I don't know about that, but I think food should taste like where it came from. I mean good food especially. You can sort of trace it back. You know, so the best butter tastes a little like pastures and flowers, that sort of stuff. Things show their origins

A universal voucher program is but one potential policy recommendation. Let others come. Establishing the basic right to housing in America could be realized in any number of ways -- and probably should be. What works best in New York might fail in Los Angeles. The solution to housing problems in booming Houston or Atlanta or Seattle is not what is most needed in the deserted metropolises of the Rust Belt or Florida's impoverished suburbs or small towns dotting the landscape. One city must build; another must destroy. If our cities and towns are rich in diversity -- with unique textures and styles, gifts and problems -- so too must be our solutions.

Every culture had dishes that prized the simple and traditional over showy flavors and elaborate presentations. The things that my not seem worthy on first look, but over time become an indispensable part of your life. If you grow up in an immigrant culture, there are going to be foods you eat that other people just don't get. Not the universal crowd-pleasers-the fired chickens and soup dumplings-but the everyday staff. We Southerners, for instance, love grits, boiled peanuts, and fried okra but nobody else understands. For Chinese people, it's things like rice porridge, thousand-year-old eggs, or tomato and eggs. Simple things that don't impress at first look, but instead offer nuance: strange textures and sublime flavors that reveal charm over the years. The things people left off menus, only to find an audience during family meal. (159) Whether it's food or women, the ones on front street are supermodels, Big hair, bit tits, bit trouble, but the one you come home with is probably something like cavatelli and red sauce. She's not screaming for attention because she knows she's good enough even if your dumb ass hasn't figured it out yet. The best dished have depth without doing too much. (160)

At comelitre we have Best Interior Designers in London because Our London based interior designers are highly qualified Italian architects as well as interior designers,they have knowledge of logistical solutions as well as overall design concepts ensuring colours, textures, and lighting.

Best Budget Travel Destinations Ever Are you looking for a cheap flight this year? Travel + Leisure received a list of the most affordable locations this year from one of the top travel search engines in the world, Kayak. Kayak then considered the top 100 locations with the most affordable average flight prices, excluding outliers due to things like travel restrictions and security issues. To save a lot of money, go against the grain. Mexico Unsurprisingly, Mexico is at the top of the list of the cheapest places to travel in 2022. The United States has long been seen as an accessible and affordable vacation destination; low-cost direct flights are common. San José del Cabo (in Baja California Sur), Puerto Vallarta, and Cancun are the three destinations within Mexico with the least expensive flights, with January being the most economical month to visit each. Fortunately, January is a glorious month in each of these beachside locales, with warm, balmy weather and an abundance of vibrant hues, textures, and flavors to chase away the winter blues. Looking for a city vacation rather than a beach vacation? Mexico City, which boasts a diverse collection of museums and a rich Aztec heritage, is another accessible option in the country. May is the cheapest month to travel there. Chicago, Illinois Who wants to go to Chicago in the winter? Once you learn about all the things to do in this Midwest winter wonderland and the savings you can get in January, you'll be convinced. At Maggie Daley Park, spend the afternoon ice skating before warming up with some deep-dish pizza. Colombia Colombia's fascinating history, vibrant culture, and mouthwatering cuisine make it a popular travel destination. It is also inexpensive compared to what many Americans are used to paying for items like a fresh arepa and a cup of Colombian coffee. The cheapest month of the year to fly to Bogotá, the capital city, is February. The Bogota Botanical Garden, founded in 1955 and home to almost 20,000 plants, is meticulously maintained, and despite the region's chilly climate, strolling through it is not difficult. The entrance fee is just over $1 USD. In January, travel to the port city of Cartagena on the country's Caribbean coast. The majority of visitors discover that exploring the charming streets on foot is sufficient to make their stay enjoyable. Tennessee's Music City There's a reason why bachelorette parties and reunions of all kinds are so popular in Music City: it's easy to have fun without spending a fortune. There is no fee to visit a mural, hot chicken costs only a few dollars, and Honky Tonk Highway is lined with free live music venues. The cheapest month to book is January. New York City, New York Even though New York City isn't known for being a cheap vacation destination, you'll find the best deals if you go in January. Even though the city never sleeps, the cold winter months are the best time for you to visit and take advantage of the lower demand for flights and hotel rooms. In addition, New York City offers a wide variety of free activities. Canada Not only does our neighbor Mexico provide excellent deals, but the majority of Americans can easily fly to Canada for an affordable getaway. In Montréal, Quebec, you must try the steamé, which is the city's interpretation of a hot dog and is served steamed in a side-loading bun (which is also steamed). It's the perfect meal to eat in the middle of February when travel costs are at their lowest. Best of all, hot dogs are inexpensive and delicious as well as filling. The most affordable month to visit Toronto, Ontario is February. Even though the weather may make you wary, the annual Toronto Light Festival, which is completely free, is held in February in the charming and historic Distillery District. Another excellent choice at this time is the $5 Bentway Skate Trail under the Gardiner Expressway overpass.

But according to the quantum laws, even if you make the most perfect measurements possible of how things are today, the best you can ever hope to do is predict the probability that things will be one way or another at some chosen time in the future, or that things were one way or another at some chosen time in the past. The universe, according to quantum mechanics, is not etched into the present; the universe, according to quantum mechanics, participates in a game of chance... Things become definite only when a suitable observation forces them to relinquish quantum possibilities and settle on a specific outcome.

I hand round the chocolates, and we all pick out our favorite. Nadia takes the Spicy Ginger one, infused with fresh grated ginger. A great chocolate for winter mornings with a strong cup of coffee. Autumn's next and she takes her time as she chooses the English Rose: a delicate classic flavor which Clive makes to perfection, filled with a ganache infused with distilled rose petals---bliss. Chantal selects the Earl Grey Tea with its distinctive bergamot flavor which releases in delicious waves, leaving a long, slow aftertaste, making it feel like two chocolates for the price of one. Now it's my turn. What shall I go for? As always, I'm spoiled for choice. My hand hovers over them---every single one loved and desired. Lemon and Thyme? Szechuan Pepper? I settle on one of the specialties of the house---Sea-Salted Caramel. Snuggling back down into Clive's cushions, I pause for a moment and enjoy the buzz of anticipation. Then I pop the chocolate into my mouth, savoring the soft, chewy texture of the caramel and the creaminess of the milk chocolate, until Clive's perfect twist kicks in and the taste of the unrefined sea salt from Brittany cuts through. The caramel melts deliciously in my mouth. Now, I truly am in Chocolate Heaven and I sigh with pleasure. Forget diamonds. Chocolate, I think you'll find, is a girl's best friend.

Séb and I explored the beautiful neighborhood of l'Île Saint-Louis, eating savory crêpes made of buckwheat and filled with creamy goat cheese, crunchy arugula, and juicy tomatoes at one of the cafés, me doing my best to savor the textures. Lunch was followed by the famed Berthillon sorbets and ice creams, the latter of which we ate on the banks of the Seine, Séb drooling over the richness of the flavors. Considering they had over seventy parfums, we'd both found it hard to settle on one. Séb, the adventurer, took café au whisky with another scoop of tiramisu. I'd ended up taking abricot and framboise, always loving how apricot mixed with raspberries, and wanting something cool on this scorcher of a day.

Mark, at dinner, said he’d been re-reading “Anna Karenina”. Found it good, as novels go. But complained of the profound untruthfulness of even the best imaginative literature. And he began to catalogue its omissions. Almost total neglect of those small physiological events that decide whether day-to-day living shall have a pleasant or unpleasant tone. Excretion, for example, with its power to make or mar the day. Digestion. And, for the heroines of novel and drama, menstruation. Then the small illnesses—catarrh, rheumatism, headache, eyestrain. The chronic physical disabilities—ramifying out (as in the case of deformity or impotence) into luxuriant insanities. And conversely the sudden accessions, from unknown visceral and muscular sources, of more than ordinary health. No mention, next, of the part played by mere sensations in producing happiness. Hot bath, for example, taste of bacon, feel of fur, smell of freesias. In life, an empty cigarette-case may cause more distress than the absence of a lover; never in books. Almost equally complete omission of the small distractions that fill the greater part of human lives. Reading the papers; looking into shops; exchanging gossip; with all the varieties of day-dreaming, from lying in bed, imagining what one would do if one had the right lover, income, face, social position, to sitting at the picture palace passively accepting ready-made day-dreams from Hollywood Lying by omission turns inevitably into positive lying. The implications of literature are that human beings are controlled, if not by reason, at least by comprehensible, well-organized, avowable sentiments. Whereas the facts are quite different. Sometimes the sentiments come in, sometimes they don’t. All for love, or the world well lost; but love may be the title of nobility given to an inordinate liking for a particular person’s smell or texture, a lunatic desire for the repetition of a sensation produced by some particular dexterity. Or consider those cases (seldom published, but how numerous, as anyone in a position to know can tell!), those cases of the eminent statesmen, churchmen, lawyers, captains of industry—seemingly so sane, demonstrably so intelligent, publicly so high-principled; but, in private, under irresistible compulsion towards brandy, towards young men, towards little girls in trains, towards exhibitionism, towards gambling or hoarding, towards bullying, towards being whipped, towards all the innumerable, crazy perversions of the lust for money and power and position on the one hand, for sexual pleasure on the other. Mere tics and tropisms, lunatic and unavowable cravings—these play as much part in human life as the organized and recognized sentiments. And imaginative literature suppresses the fact. Propagates an enormous lie about the nature of men and women.

Shame is also the way that oppression becomes internalized. It is an emotional ritual for the marginalized. It is a practice necessary to maintain our already conditional belonging here. We feel shame about the aspects of ourselves that are most fundamental to who we are, that are tied not only to our actions but to our essence. Our Blackness, our genders, our Queerness, and all the things that accompany them—our skin tones, our shapes, our hair textures, our cadences, our desires. And we feel shame about the secrets we hold, many that we hold to keep us together.

1. Sri Lanka’s Cultural and Historical Richness "Sri Lanka is a place where history lives in harmony with the present. From ancient temples to colonial fortresses, every corner of this island tells a story." Sri Lanka’s history stretches over 2,500 years, featuring incredible landmarks like the Sigiriya Rock Fortress and Anuradhapura's ancient ruins. The country is also home to the famous Temple of the Tooth in Kandy, an important religious site for Buddhists around the world. Each historic site tells a different story, making Sri Lanka a treasure trove of cultural and spiritual experiences. Find out more about planning a visit here. ________________________________________ 2. Nature’s Bounty and Biodiversity "In Sri Lanka, nature isn't merely observed; it's experienced with all the senses — from the scent of spice plantations to the sight of vibrant tea terraces and the sound of waves on pristine beaches." Sri Lanka’s national parks, like Yala and Udawalawe, are among the best places to see elephants, leopards, and a diverse range of bird species. The island’s ecosystems, from rainforests to coastal mangroves, create an incredible array of landscapes for nature lovers to explore. For those planning to visit these natural wonders, start your journey with a visa application. ________________________________________ 3. Sri Lankan Hospitality and Warmth "The true beauty of Sri Lanka is found in its people — hospitable, welcoming, and ready to share a smile or story over a cup of tea." The warmth of Sri Lankans is a common highlight for visitors, whether encountered in bustling cities or quiet villages. Tourists are frequently invited to join meals or participate in local festivities, making Sri Lanka a welcoming destination for international travelers. To experience this hospitality firsthand, ensure you have the right travel documents, accessible here. ________________________________________ 4. Beaches and Scenic Coastal Areas "Sri Lanka’s coastline is a place where sun meets sand, and every wave brings with it a sense of peace." With over 1,300 kilometers of beautiful coastline, Sri Lanka offers something for everyone. The south coast is famous for relaxing beaches like Unawatuna and Mirissa, while the east coast’s Arugam Bay draws surfing enthusiasts from around the globe. To enjoy these beaches, start by obtaining a Sri Lanka visa. ________________________________________ 5. Tea Plantations and the Hill Country "The heart of Sri Lanka beats in the hill country, where misty mountains and lush tea plantations stretch as far as the eye can see." The central highlands of Sri Lanka, with towns like Ella and Nuwara Eliya, are dotted with tea plantations that produce some of the world’s finest teas. Visiting a tea plantation offers a chance to see tea processing and sample fresh brews, with the cool climate adding to the serene experience. Secure your entry to the hill country with a visa application. ________________________________________ 6. Sri Lankan Cuisine: A Feast for the Senses "In Sri Lanka, food is more than sustenance — it’s an art form, a burst of flavors that range from spicy curries to sweet desserts." Sri Lankan cuisine is a rich blend of spices and textures. Popular dishes like rice and curry, hoppers, and kottu roti offer a true taste of the island. Food tours and local markets provide immersive culinary experiences, allowing visitors to discover the flavors of Sri Lanka. For a trip centered on food and culture, start your journey here.

I will understand if you are done… flirting with me. We will be neighbors when you complete your renovations, at least until you sell the place.” “Flirting.” Val frowned. “I am very persuasive, and yet you consider my best efforts at seduction to be worth only the label flirting.” Ellen’s gaze dropped to her lap. “In any case, I will understand.” “Good of you.” Val’s frown intensified as he tried to puzzle out what exactly was bothering him. “And am I to understand if you’ve lost interest in me? If you decide a man who seeks some honesty with his lover is a little too much work? If you prefer weeding your daisies to sharing passion in my arms?” Ellen’s gaze swiveled to meet his. “I have not lost interest, Valentine. I wish I had, because I don’t understand how you can tolerate the sight of me, and yet I still crave your embrace. I crave the simple scent of you, all cedar and whatever else it is you wear. I crave the texture of your hair against my fingers and the taste of you on my tongue…” She stopped herself, maybe shocked at her own words and the vehemence of them. The truth of them. Val gently pushed her head back to his shoulder. “That’s putting it plain enough.

An entire life spent reading would have fulfilled my every desire; I already knew that at the age of seven. The texture of the world is painful, inadequate; unalterable, or so it seems to me. Really, I believe that an entire life spent reading would have suited me best. Such a life has not been granted me. *

In a world richly textured by new-meaning creation on such a scale as this, the question Who is right? seems a little quirky at best. The questions that seem more apropos to our time are, Who are the morally coherent, and how do they thrive in the midst of chaos and complexity?

BBQ Grills There are a number of gas grills which might be obtainable to the market. Grill professionals from different manufactures point out that the grills can either be propane and none propane BBQ grills can be found. Once the necessity to purchase the brand new grill to switch the outdated one, one has to contemplate security components and the mobility of the grill. Gas out of doors grill are ideal for cooking out that saves the consumer an ideal deal on gas vitality giant, future-laden fuel grills have taken over the barbecue backyard what one has to keep in mind is that a better worth doesn’t guarantee performance. Gasoline grills make the most of propane or natural gasoline as gasoline. They're accessible in various textures and sizes. The commonest type of such a grill is the Cart Grill design mannequin. Infrared grills, however, produce built-in grills infrared warmth to cook dinner meals and are fueled using propane or pure gas. Charcoal bbq grills use charcoal briquettes because the gas supply and it generates high ranges of warmth. Electrical grills are much smaller in dimension and they can be simply placed in the kitchen. They offer nice convenience however are expensive to function compared to the other grill types. A grill is cooking gear that cooks by directly exposing meals to heat. The floor where the meals is placed is an open rack with a source of warmth beneath it. There are a number of forms of grills relying on the type of warmth source used.A barbeque grill is a grill that uses charcoal or wooden as the heat supply. Food produced from BBQ grills have gotten attribute grill marks made by the racks where they had been resting throughout cooking. BBQ grills are often used to cook dinner poultry meat. However they will also be used to cook dinner other forms of meat in addition to fish. Manufactures recommendation the grill customers to depart the grill open when u have completed grilling. The fueled propane grill finally ends up burning itself out after the fuel has been used up within the tank. Typically the regulator can develop a leak which may shortly empty the propane bottle. There are significant variations between the grills fueled by pure gases and the ones with propane. Selecting the best grill all is determined by your self upon the uniqueness of the product.one has to take into concern the security points associated to natural gases. Choosing a good quality barbeque grill could be quite a difficult job. Due to this fact, it is crucial that you understand the advantages and features of the different types of bbq grills. In addition, while making your alternative, you want to consider several features. Test the essential options of the grill including the heat management mechanism, ash cleanup and different points that affect the feel and taste of the food. Guantee that the grill framework accommodates a protecting coating for preventing rust.

But it is the personal synthesis of elements taken from a wide variety of historical styles and periods that most strongly links the church music with Vaughan Williams’s output as a whole. This can be observed anywhere but is perhaps best illustrated by the Mass, a work whose neo-Tudor associations have obscured awareness of a wider eclecticism. Techniques favoured by sixteenth-century English church musicians – false relations, fauxbourdon-like textures, contrasts between soloist(s) and the full choir – are indeed present, but they are combined with others – canon and points of imitation, sectional division of the text (articulated by textural contrasts), emphasis on the church modes – that were the lingua franca of the period, common to English and continental music alike. Even these Renaissance techniques are but a ‘starting-point’32 for what is clearly a highly personal essay, however.

Kimchi Jeon There are many different kinds of Korean pancakes using vegetables, seafood, or meat in Korean cuisine. We call this type of pancake "jeon." Among them, this kimchi pancake snack is one of the most popular Korean pancakes. Today, I want to share some secrets to make really tasty kimchi pancakes with you. When I was little, I used to visit an aunt's house and she made kimchi pancakes for me. I love kimchi pancakes, and her kimchi pancakes were the best ever. She gave me some tips about how to make good kimchi jeon. Some people asked me, why I call some Korean dishes "pancakes," even though they are not sweet, and not even close to the American pancakes that you might be imagining. Another word that could describe Korean pancakes is "fritter" - batter mixed with different kinds of ingredients: vegetables, seafood, meat, and so on. Yield: 1/2 Dozen 8-inch Pancakes Main Ingredients 1 Cup All Purpose Flour 1/3 Frying Mix (or 1/3 Cup All Purpose Flour) 1 Cup Well Fermented Kimchi 1/3 Cup Kimchi Broth 1/4 Cup Milk 1/3 Cup Water 1 Egg 1 1/2 tsp Sugar 1/8 Generous tsp Salt Directions Chop 1 cup of kimchi into 1-inch pieces. The most important tip for delicious kimchi pancakes is using well-fermented kimchi. Sour (old) kimchi works great too. When you cut kimchi on your cutting board, the cutting board will get stained. Here is a tip: Put some wax paper on top of your cutting board before cutting the kimchi. :) In a bowl, add 1 cup of all-purpose flour and 1/3 cup of frying mix. To make the pancakes a little crispier, I like to add some frying mix to the batter. However if you don't have the frying mix or don't want a crispy texture, you can use another 1/3 cup of flour instead. Add 1 1/2 tsp of sugar and a generous 1/8 tsp of salt into the bowl. Mix everything together. Adding some sugar is a secret ingredient from my aunt. Depending on how salty your kimchi is, you might need to adjust the amount of salt. Pour 1/4 cup of milk and 1/3 cup of water into the dried ingredients. Milk is another secret ingredient from her, but if you cannot eat milk or do not have it, you can use another 1/4 cup of water instead. Add 1 egg and 1/3 cup of kimchi broth. Several people have asked, "What is kimchi broth?" While the kimchi is fermenting in the jar, a liquid forms from the fermentation process of the napa cabbage. That is what I call kimchi broth. You can use it for other kimchi dishes such as Kimchi fried rice or kimchi soup, so don't throw away your valuable kimchi broth. It will give these dishes an extra burst of kimchi flavor. Before you add the kimchi to the batter, stir the batter until it doesn't have any chunks and gets a consistency like pancake batter. Add 1 cup of chopped kimchi into the batter. If you don't have enough kimchi broth, you can add a little more water and kimchi to get enough flavor. Mix thoroughly. Oh, it already looks delicious, even without frying. In a non-stick pan, add generous amount of oil. Heat the pan on medium-high. I said generous! =P According to your pan size, get 1 or 2 scoops of batter and pour it into the pan. It is important to spread the batter out thinly for crispy pancakes. ;) When the surface of the pancake starts to cook, flip it over. Pressing the pancake with a spatula helps the pancake fry better and makes it crispier. Occasionally flip the pancake, but not too often. When both sides of the pancakes are nicely brown and crispy, it is done. Again, it is a very simple and delicious dish. You should try this someday, especially if you love kimchi.

Searching for best interior designers in London? Our London based interior designers are highly qualified ,they have knowledge overall design concepts ensuring colors, textures, and lighting.” Get free quotes: Tel: +442032902440 E-mail: info@comelite-arch.com

She decided to start them off with a Sweet Corn Bisque with Crab "Souffle." The pureed texture of this deeply penetrating soup gave it a rich, suede-smooth mouth-feel, and the stack of jumbo lump crabmeat mounded in the center, warm and bound together with a whisper of mayonnaise and coriander, told someone immediately that you were excited they came. The main course would be center-cut Filet Mignon in a Grand Marnier Reduction, with Chestnut Mashed Potatoes and Green Beans Amandine. Romantic encounters had been preceded by bold yet classically inspired meals like this since Casanova's day. She advised Pettibone in no uncertain terms that the steaks needed to be done just to the brink of medium-rare, then finished with butter and allowed to carry-over cook their last five minutes for the best results. Dessert would be a delicate Flan with Sauternes Caramel, a velvety, infused custard that finished with a rapturous, dulcet swirl of caramel on the tongue.

The choice we face isn't between digital and analog . That simplistic duality is actually the language that digital has conditioned us too : A false binary choice between 1 and 0 , black and white , Samsung and Apple . The real world isn't black or white . It isn't even gray . Reality is multicolored , infinitely textured , and emotionally layered . It smells funky and tastes weird , and revels in human imperfection . The best ideas emerge from that complexity , which remains beyond the capability of digital technology to fully appreciate . The real world matters , now more than ever . " The Revenge Of Analog by David Sax

The refreshing scent of the turnip, the succulent, natural sweetness of the flesh... The fine aftertaste of its slight bitterness... And the thing adding richness to its flavor... ...is the brown paste in the middle of it!" "Kaibara-san, what is this?!" "It's braised turnip with white mushroom paste. The important part is the dashi... or the "fond de veau," as it's called. You make an elegant and savory broth which is like an Ichiban-dashi in Japanese cooking by using the bones of a fine calf and quality beef." "I see! The mushroom paste inside gives it its punch!" "It's mashed mushroom mixed with butter and cream." "That is the importance of finesse in cooking... A mediocre cook is likely to make a mistake when getting ahold of such a fine turnip. For example, he'll do something like making some nice dashi and quickly simmering the turnip in it. But that is a mistake . Turnips have a muddy scent. And it is that scent that poses a problem! Now, the muddiness of a turnip is something to be savored... but when placed together with something that goes well with it, it becomes far more flavorful . For example, you can't expect the turnip to do much good when it is placed inside a clear soup. But when it's used inside a miso soup made with hatcho miso, the flavor of the turnip becomes lucid... As you can see from this example, it's important what you put with it. And for this dish, I decided to use white mushrooms. The white mushroom itself is an interesting kind of mushroom that can't draw out its best on its own, but will prove its worth when it is mixed with oil or dairy products and heated. Its color will turn dark when heated, but the texture turns smooth and gentle, and the fragrance hidden inside it becomes apparent, giving birth to a deep, rich flavor. When that mushroom paste combines with the flavor of the turnip... they will multiply each other's taste upon your taste buds.

Pumpkin Barrels with Vegetables How to make nutritious, wholesome, and entirely plant-based filled pumpkins. List of ingredients and step-by-step instructions for making oven-cooked Lenten stuffed pumpkins. The recipe I'm going to share with you today is delicious, easy, and inexpensive. It involves baking some deliciously stuffed pumpkins that have the best flavor and texture. In general, it is acknowledged that the major problem during fasting is to identify dishes that are not only entirely plant-based but also high in the protein needed for a balanced diet. That quality is definitely present in this dish for stuffed pumpkin. In addition, it looks good.

FASHION DESIGN @ IIIFT Mumbai IIIFT’s curriculum aim to equip students with knowledge on Design Concept, Fashion Illustration, Textile Design, Pattern Making, Garment Construction, colours, silhouette, proportion, fabric, print, pattern, texture, sampling and construction; the prototyping stage of flat pattern cutting, structure, and embellishment till the promotion of the design. Focus on practical work makes IIIFT the best fashion design college in mumbai.

I'd used vegetable dyes to color the entire thing a purple so deep it was almost black, the effect of which was fairly unappetizing... but perfect for Halloween, I hoped. I'd turned up the richness of the filling, aiming for a luxurious mouthfeel without being sickening, and made the whole thing more savory, dialing back on the sugar and adding garlic and onion and lots of fresh herbs to cut through the richness. I then rolled bites of it in a potato chip crust and deep-fried them, which sounded bizarre but worked. At least, I thought so. I held my breath as the judges crunched in and chewed thoughtfully. "I love this." Lenore Smith was blunt as always. "It's bizarre, but in all the best ways. The inside is melty and rich and savory, and the outside is perfectly crunchy and salty. It makes me think of an arancini." I was familiar with the fried Italian risotto balls, but I hadn't connected them to my dish until now.

Although it may not be immediately apparent, we have now come to an intriguing point. The second law of thermodynamics seems to have given us an arrow of time, one that emerges when physical systems have a large number of constituents. “For things with many constituents, going from lower to higher entropy—from order to disorder—is easy, so it happens all the time. Going from higher to lower entropy—from disorder to order—is harder, so it happens rarely, at best.

Best Gulab Jamun Shop in Delhi Indulge in the soft and flavorful delight of Gulab Jamuns at the Best Gulab Jamun Shop in Delhi. Renowned for their precision and passion, these establishments have mastered the art of crafting golden-brown dumplings soaked in aromatic sugar syrup. Whether it's a family gathering or a festive celebration, the Gulab Jamuns from these shops redefine indulgence. The perfect balance of sweetness and texture makes the Best Gulab Jamun Shop in Delhi the ultimate destination for connoisseurs seeking an authentic and delightful sweet treat.

Introduction When it comes to skincare, one of the most important factors we often overlook is maintaining the hydration of our skin. Dry and dehydrated skin can lead to a multitude of issues, including itching, flaking, and premature aging. That's where Tatily London Bodywash comes in. Powered by Botnica and enriched with glycerine and blueberry extract, this bodywash offers a luxurious and nourishing experience that leaves your skin feeling soft, smooth, and deeply hydrated. In this article, we will explore the science behind glycerine, the key ingredient in Tatily London Bodywash, and dive into the numerous benefits of incorporating this bodywash into your daily skincare routine. So, let's delve into the world of skincare and discover how Tatily London Bodywash can transform your skin. The Science Behind Glycerine Glycerine, also known as glycerol, is a natural compound that is derived from plant or animal fats. It is a colorless and odorless liquid that has been used extensively in the skincare industry for its moisturizing properties. Glycerine acts as a humectant, drawing moisture from the air into the skin and forming a protective barrier that helps to seal in hydration. One of the unique properties of glycerine is its ability to attract and retain water molecules. This means that when glycerine is applied to the skin, it helps to replenish and maintain the skin's moisture levels, leading to a plump and hydrated complexion. Additionally, glycerine has emollient effects, which help to soften and smooth the skin's texture Benefits of Tatily London Body-wash Tatily London Body-wash takes the power of glycerine to the next level with the added benefits of blueberry extract. This combination creates a body-wash that not only hydrates the skin but also provides it with essential nutrients and antioxidants to promote overall skin health. Here are some of the key benefits of using Tatily London Body-wash: 1. Deep Hydration: The glycerine in Tatily London Body-wash deeply moisturises the skin, leaving it feeling hydrated and supple. Say goodbye to dry and itchy skin! 2. Nourishing Blueberry Extract: Blueberries are packed with antioxidants, vitamins, and minerals that help to protect the skin against environmental damage and promote a youthful complexion. 3. Gentle and Safe: Tatily London Body-wash is free of parabens and silicons, making it suitable for all skin types, including sensitive skin. It is dermatologically tested to ensure safety and efficacy. 4. Luxurious Fragrance: The delightful scent of blueberries and mint adds a touch of luxury to your shower routine, transforming it into a spa-like experience. 5. Smooth and Soft Skin: With regular use, Tatily London Body-wash helps to improve the texture of your skin, leaving it smooth, soft, and radiant. How to Incorporate Tatily London Bodywash into Your Skincare Routine To unlock the full benefits of Tatily London Body-wash, here are some tips on how to best incorporate it into your skincare routine: - Wet Your Skin: Start by wetting your skin thoroughly in the shower. - Dispense Bodywash: Squeeze Blueberry & Mint Bodywash onto your palm or a loofah. - Apply and Lather: Gently massage the body wash onto your damp skin using circular motions. - Focus on Areas: Pay special attention to areas that tend to accumulate more oil, dirt, or impurities. - Rinse Thoroughly: Once you’ve worked up a rich lather and cleansed your skin, thoroughly rinse off the body wash using warm water. - Pat Dry: After rinsing, gently pat your skin dry with a clean, soft towel. - Frequency: You can use the Multani Mitti Bodywash daily or as needed, depending on your skin’s requirements. For best results, use Tatily London Body-wash daily as part of your skincare routine. You'll notice a visible difference in the texture and hydration of your skin

This time it was a strawberry shortcake with homemade whipped cream. If Angela closed her eyes, she could still remember the fluffy perfection of the shortcake, the ripe flavor of the strawberries, the sweet thickness of the cream. But more than that, she remembered a summer day from her childhood that the cake made her recall. She'd been only seven years old, and on the hottest day of the summer, she and Daddy had gone down to Sweet Creek, which ran right through town, meandering behind houses and through the park, until it emptied into Dove Pond itself. Daddy had loved creeks, and there was nothing he liked better than to roll up his pants and walk barefoot over rocks worn smooth by cool, shimmering water. She'd learned to love that same experience herself. That summer day, the heat of the late afternoon had dissipated as the coolness of the water washed over their feet. They'd held hands as they walked, and had laughed and talked as they splashed and scared off more fish than she could count. Oh, how she relished that memory. And Ella's cake had made it so immediate, so real, that when Angela had finished swallowing the final bite, she'd had to wipe away happy tears. That had been one of the best days of her life. But then that was the beauty of an Ella Dove cake. It wasn't just the flawlessness of the bake, or the richness of the flavors, although they were something to behold themselves. It was the unexpected memories of those perfect combinations of flavor and texture stirred. The glimpses of special, exquisite moments from one's past were astoundingly real and, oh, so precious.

What if and love What if time develops a trait to forget, What if light does not travel at all, What if life turns into a ceaseless moment of regret, And every perception of height begins to crumble and fall, What will become of the memories then, What will become of the darkness, Shall we be restricted to lead a life in a den, Where there is everything packed within feelings riddled with moments of nothingness, What will become of the love you felt, What will become of the faces you come across everyday, Shall the feeling die suddenly that arose in your heart when you had met, That special someone on that very special moment, on that wonderful someday, Will days then be reduced to just a someday, just another day, Will feelings flow like a river that does not know its course, But overflows its banks because it just wants to flow anyway, Will you be then frozen in moments of endless remorse, Because time has forgotten its preceding moments, Memories exist but for what the mind is unable to discern, And you lead a life that thrives on strange supplements, Of needless worries, and exceedingly needless concern, What if time stole from her my all memories, What will then remind her of me, Will she then lead a life of endless comedies or never ending tragedies, Because in the crowd when I pass by she fails to recognise me, I wonder what it will be like when time becomes forgetful, And light cannot travel anymore, Maybe I would choose to live in sublime moments deeply thoughtful, Where I will only think of you and nothing else no more, Then I will let time forget everything, And let light not travel at all, It cannot steal from me your memories because except you and your memories there is nothing, And then both time and light shall in the abyss of your memories fall, Where both will now only recognise you and bear your signatures, And ah, my joy to see you then appear everywhere, And I can barely wait to see light bearing your beauty’s textures, While Irma my love, time spreads your memories everywhere!

on a seagull poo–like texture when mixed into cold water. Amelia saved my palate and joints by introducing me to the Great Lakes hydrolyzed version (green label), which blends easily and smoothly. Add a tablespoon of beet root powder like BeetElite to stave off any cow-hoof flavor, and it’s a whole new game. Amelia uses BeetElite pre-race and pre-training for its endurance benefits, but I’m much harder-core: I use it to make tart, low-carb gummy bears when fat Tim has carb cravings. RumbleRoller: Think foam roller meets monster-truck tire. Foam rollers have historically done very little for me, but this torture device had an immediate positive impact on my recovery. (It also helps you sleep if used before bed.) Warning: Start slow. I tried to copy Amelia and did 20-plus minutes my first session. The next day, I felt like I’d been put in a sleeping bag and swung against a tree for a few hours. Rolling your foot on top of a golf ball on the floor to increase “hamstring” flexibility. This is infinitely more helpful than a lacrosse ball. Put a towel on the floor underneath the golf ball, lest you shoot your dog’s eye out. Concept2 SkiErg for training when your lower body is injured. After knee surgery, Amelia used this low-impact machine to maintain cardiovascular endurance and prepare for the 2014 World’s Toughest Mudder, which she won 8 weeks post-op. Kelly Starrett (page 122) is also a big fan of this device. Dry needling: I’d never heard of this before meeting Amelia. “[In acupuncture] the goal is not to feel the needle. In dry-needling, you are sticking the needle in the muscle belly and trying to get it to twitch, and the twitch is the release.” It’s used for super-tight, over-contracted muscles, and the needles are not left in. Unless you’re a masochist, don’t have this done on your calves. Sauna for endurance: Amelia has found using a sauna improves her endurance, a concept that has since been confirmed by several other athletes, including cyclist David Zabriskie, seven-time U.S. National Time Trial Championship winner. He considers sauna training a more practical replacement for high-altitude simulation tents. In the 2005 Tour de France, Dave won the Stage 1 time trial, making him the first American to win stages in all three Grand Tours. Zabriskie beat Lance Armstrong by seconds, clocking an average speed of 54.676 kilometers per hour (!). I now use a sauna at least four times per week. To figure out the best protocols, I asked

LASER RESURFACING TREATMENT A dermatologist or medical professional can easily conduct a technique called laser skin resurfacing. It involves applying lasers to help boost the texture and appearance of the skin. Depending on your needs, your dermatologist may choose ablative or non-ablative lasers. Ablative lasers use erbium or carbon dioxide (CO2). CO2 laser resurfacing treatments can eliminate deep wrinkles, warts, and scars. Erbium laser resurfacing treats fine lines and wrinkles on the skin. Both types of ablative lasers remove the skin’s upper layers. Non-ablative lasers, on the other hand, do not remove skin layers. Fractional lasers, pulsed-dye lasers, and pulsed-light lasers are among them. Non-ablative lasers can cure rosacea, spider veins, and acne-related skin problems. For additional information about the procedures, types, aftercare, potential adverse effects, and other topics keep reading. Laser skin resurfacing could make your skin appear younger and healthier. If age, acne, or spending too much time in the sun has caused blood spots, scars, wrinkles, or lines on your face. Laser skin resurfacing may make your skin appear younger and healthier. Healing causes new skin cells to develop, giving the skin a tighter, more youthful appearance. Laser resurfacing can be used to treat: • Fine wrinkles • Age spots • Uneven skin tone or texture • Sun-damaged skin • Mild to moderate acne scars

Grocery stores are an exercise in psychological manipulation. It is virtually impossible to enter a supermarket intending to buy a quart of milk and emerge with only the milk. First, consider the entrance. Once you enter the grocery store, you must traverse the entire store in order to reach the checkout line. And where do the entrances to grocery stores usually leave you? In the produce department. You are surrounded by scents, textures, and bright colors that result in a surge of endorphins. The lighting of the store is manipulated to make fruits and vegetables appear at their brightest and best. And of course, the dairy aisle—one of the most popular locations to visit—is always hidden in the back of the store so you are forced to pass through a wealth of tempting products before reaching it. Even the way the shelves are organized is a psychological trap. The most expensive items are always placed conveniently at adult eye level, with the generic brands placed down by your knees. Sugary cereals or other items meant to appeal to children are placed at eye level for children. Even the giant size of the shopping carts is intended to encourage more purchases. “Even the music is meant to manipulate us,” I explain to Luke. “A study of supermarket shoppers found people spend more time shopping when stores play music. You’ll notice there are no windows or clocks or skylights that give you any external time cues.

Plants add life. Books offer exploration and contemplation. Rugs and paintings give warmth and texture and transform the sound of voices into the voices secrets are exchanged in by lovers. Replace the uniform light from above with pockets of light that guide you to the best places. The floor lamp by the sofa whispers, “Grab a book from the shelf and join me.” The green lamp on the wooden desk with the old-school typewriter asks you to come and play. In the corner a globe sends your eyes and your imagination walking.

Some words are more than letters on a page, don't you think?" She said, tying the sash around my belly as best she could. "They have shape and texture. They are like bullets, full of energy, and when you give one breath you can feel its sharp edge against your lip. It can be quite cathartic in the right context.

The waiter arrived with our entrées. Because we'd "ordered light," there were also only two of these. A firm whitefish with crispy skin that glistened under the light and shattered between my teeth, nestled atop a smooth, creamy carrot-ginger puree, luscious with just the right amount of butter (a lot). Roasted carrots, yellow and purple and orange but always caramelized on the outside added pops of sweetness and texture, and candied ginger was sprinkled on top, providing some spice and some chew. I was sad when it came time to move on to the second entrée, but it cheered me right up. A pasta that had clearly been made here, thick strands that were tender but with a chew to them, bathed in a sauce of coconut milk and garlic and ginger and chiles. I could've slurped this pasta down all on its own, forever, but the buttery chunks of shrimp and crunchy bits of okra scattered throughout made for most welcome diversions. Okra seeds popped with relish on my tongue.

We both went in for a bite, our spoons clinking against each other over the wide blue bowl. I understood his hesitation because the combination of ingredients inside just seemed so bizarre: soft pearls of earthy quinoa formed the base, mixed with chewy bits of slab bacon, avocado, bananas, and Brazil nuts. I popped the spoonful into my mouth and chewed, expecting these ingredients to clash with one another. But they didn't. They sang together, the saltiness and chew of the bacon mixing with the sweet, silky banana and grassy, buttery avocado. The salty crunch of the Brazil nuts gave the dish texture, and the quinoa was a fairly neutral stage for all the rest to shine. The whole effect was unique, something I wasn't quite sure how to write about. How to put it all into words. But, I thought as I cocked my head, it'll speak really well in a photo, where you can see all these different things mashed up against one another. It'll be beautiful, like its taste.

I knew there would be a talk coming, but obviously we couldn't let the food get cold. Or warm, in the case of the tuna tartare with benne seeds I finally got to compare to Jada Knox's review. It really did taste a little bit like coffee, which, contrasted with the cold, clean chunks of tuna and hits of acid, was the perfect mellowing factor. The red stew, with a tender chicken thigh nearly falling apart in the spicy, sharp broth, was both hearty and exciting, the bland, fluffy fufu it was served over the perfect contrast. And the curried goat with roti and crispy potatoes? The whole fried red snapper with jerk seasoning? All the contrasts of flavor and texture made me want to eat and eat and eat until I burst.

My mouth watered. The lobster and waffles was extremely delicious, but I also loved the fancy toast topped with snow crab and avocado (rich, sweet, and textually balanced, given nice contrast by a zing of black pepper on top). And the soft-shell crab BLT, where the the sweet, earthy tomato met the crisp, watery crunch of the iceberg lettuce and thick, chewy smoke of bacon, and then the sweet, crispy crackles of the soft-shell crab. And Chef Stephanie's version of New England clam chowder, which was rich with cream, but not heavy, and delicately spiced; the clams were big and briny, and the bits of the bacon throughout somehow still crispy. It would have qualified as an excellent but not all that memorable clam chowder if not for the salsify root, which had the texture of a parsnip but the taste, almost, of an oyster or a clam. It made for a marvelously interesting bite.

He felt an equanimity, a perfect certainty as to where he was and where everything else was. This feeling did not come to him as blissful or mystical, but simply as normal. It was the way he generally had felt, except in times of crisis, of agony; it was the mood of his childhood and all the best and profoundest hours of boyhood and maturity; it was his natural mode of being. These last years he had lost it, gradually but almost entirely, scarcely realizing that he had lost it. Four years ago this month, four years ago in April, something had happened that had made him lose that balance altogether for a while; and recently the drugs he had taken, the dreams he had dreamed, the constant jumping from one life-memory to another, the worsening of the texture of life the more Haber improved it, all this had sent him clear off course. Now, all at once, he was back where he belonged.

This is a chance for a personal revolution: to leave your mark on this planet by causing the least amount of harm possible. What’s the argument for not causing the least amount of harm? Inconvenience? Indifference? Apathy?… Here’s the coolest thing about being vegan in this day and age: It’s never been easier. You can have the same smell, taste, and texture of meat, cheese, and milk without it. Nobody has to suffer and die for dinner any more, including you.” —GARY YOUROFSKY, THE VEGAN ACTIVIST WHOSE 2010 TALK AT GEORGIA TECH, TITLED “BEST SPEECH YOU WILL EVER HEAR,” BECAME A YOUTUBE SENSATION

Dr. King’s noble dream has degenerated into a cliche, a catchphrase, like “diversity,” a way out of - as opposed to a way into - a complex and textured conversations about race. At best, what the civil rights movement appears to have produced is a generation that is keen to look beyond race, but finds on the other side not freedom but a riddle. The riddle of race, something you see but must always pretend not to see.

I placed the first piece of sushi in my mouth. HIGH HOLY HEAVEN! It was like a dance of flavors and textures- salty, rich, sweet, chewy yet silken- all at once. "This is maybe the best thing I've ever eaten," I said after swallowing. To be fair, food that good did deserve rules for eating. Each flavor ping caused epic delirium to my taste buds. Ramen was okay. Sushi was the bomb.

On Saturday morning, he'd chosen his favorite place in Taipei to show me, Chung-shan Park. We wandered on a beautiful walking path around a lake with spraying fountains, surrounded by trees, and under the shadow of Taipei's iconic skyscraper, which was called Taipei 101. It was a great place for people-watching, with young couples on romantic walks, parents pushing babies in strollers, older people practicing tai chi, kids riding bikes, and nature lovers snapping photos of flowers. Best of all were the baobing- delicious shaved ices with a super-thin texture and condensed milk that added an extra sweet flavor. I topped my baobing with mango chunks, while Uncle Masa chose sweet potato chunks on his, an addition I never imagined could be delicious until I sampled his for myself.

Easy Ways To Make Your Favorite Foods Healthier So you have decided that it is time to eat healthy. The only thing you know is that it's hard to change something that you have been doing all your life. The tips that you will find in this article will help you lead a nutritious life and to keep with it. To avoid eating too much food at mealtime when dieting, use smaller plates, bowls and cups. It is instinct to fill up your plate so if you use smaller dishes, you will eat less food. Your mind will also let your stomach know you are full since you see a full plate when eating. A great nutritional tip is to subscribe to a magazine devoted to nutrition. There are plenty of publications out there that offer interesting recipes, as well as, the latest information regarding health and nutrition. Having a nutrition magazine like this, can make cooking at home, a lot more exciting. To stay away from sodas and other sugary drinks, you need to find an alternative. It is natural to have cravings for something sweet: why not try fruit juice? Or better yet, mix fruit juice and water. Buy some oranges and squeeze them yourself. You can do the same with a lot of fruits, and combine different kind of juices for flavor. Try buying your fruits and vegetables at a farmer's market near you. Not only do locally-grown foods have a minimal impact on the environment, but they are also better for you, since small farms generally use less harmful chemicals. It's fun to walk around and sample all the delicious fruits and vegetables. Converse with the farmers to ensure you know exactly where and how the food was produced. A good nutrition tip is to stay away from muffins and bagels when you're eating breakfast. Muffins and bagels tend to be high in sugar, and their glycemic index is pretty high. This means that they'll more than likely be stored as fat. Try eating oatmeal instead. Salad is one of the best things that you can put into your body, and can limit the amount of fat that you consume. Instead of eating a hearty meal that is filled with calories and carbohydrates, eat a salad. This will go a long way in your quest for the perfect body. If you are a big coffee drinker, try switching to decaf coffee. Decaf coffee is low in calories and can help you with your coffee cravings. If you need to add items to your coffee, such as sugar or milk, be sure to use the healthiest options available: for example, skim milk or sugar substitute. Liven up your homemade omelet, by including fresh or frozen vegetables. Omelets have an irresistible attraction when they contain fresh or frozen vegetables. Vegetables add interest, as well as, texture, color, flavor and vital nutrients. Just slice some up, saute and then add them to the omelet just before you flip and close it up. As you can see with these tips, switching over to a nutritious lifestyle is not as hard as it first seems. With the simple ideas presented in this article, you will be able to live a healthy and nutritious life. So no matter what kinds of foods you were eating before, if you follow these tips, you will succeed.

When I plan a menu I consider color, texture, taste, and balance: Color: A red vegetable next to a yellow one looks unappetizing. Two white ones, like celery and cauliflower, look awful. Texture: Creamed chicken with mashed potatoes makes too much mush. Always serve something crisp with something soft. Taste: Never team two sours, two sweets, or two bitters. Candied yams and cranberry sauce are both delectable, but served together they break two of these rules, color and taste contrast. Balance: Courses shouldn't be uniformly rich nor light. A too rich menu might consist of a heavy cream soup, a roast with thickened gravy and potatoes, and a heavy cream soup, a roast with thickened gravy and potatoes, and a heavy whippedcreamtopped dessert. If the main course is substantial, the first should be light, crisp and appetizing, and the dessert an airy sherbet or a compote of fresh fruit. I decide first on the main course. For a buffet for twelve there should be two warm dishes. If you're going to be a relaxed hostess choose two that can be made the day before. Most of them improve with reheating. Some of the possibilities are beef bourguignon, boned and skinned breasts of chicken in a delicate cream sauce, a shrimp-lobster-and-scallop Newburg, lamb curry with all its interesting accompaniments. With any of these, serve a large, icy bowl of crisp salad with a choice of two or three dressings in little bowls alongside. Hot dishes must be kept hot in chafing dishes or on a hot tray so that they’re just as good for the second helping. Plates should be brought warm to the buffet table just before the guests serve themselves. I like to have a complete service at each end of the table so that people won’t have to stand in line forever, and there should be an attractive centerpiece, though it can be very simple. A bowl of flowers, carefully arranged by the hostess in the afternoon, and candles—always candlelight. The first course for a buffet supper should be an eye-catching array of canapés served in the living room with the drinks. I think there should be one interesting hot thing, one at room temperature, and a bouquet of crisp raw vegetables. The raw vegetables might include slim carrot sticks, green pepper slices, scallions, little love tomatoes, zucchini wedges, radishes, cauliflowerettes, olives, and young turnips. Arrange them colorfully in a large bowl over crushed ice and offer a couple of dips for non-dieters. [...] It’s best to serve hot hors d’oevres in two batches, the second ones heating under the broiler while the first round of drinks is served. [...] After people have had their second helpings the maid clears the buffet and puts out the dessert. Some people like an elaborate ice-cream concoction — so many men like gooey, sweet things. Pander to them, and let them worry about their waistlines. Some people like to end dinner with cheese and fruit. Other two kinds — one bland and one forthright, and just ripe. French bread and crackers on the side. For diet watchers gave a pretty bowl of fresh fruits, dewy and very cold. Serve good, strong coffee in pretty demitasses and let the relaxed conversation take over.

What an impact! Wrapped together in strips of piecrust... ... the two distinct layers of stuffing each amplify the deliciousness of the other! The top layer is a chicken mousse! Tender, juicy cooked chicken... ... put through a food processor with heavy cream and seasonings until it was a silky-smooth puree! Its thick yet gentle savory flavor, accented with a touch of sweetness, slides across the tongue like satin! And the bottom layer is a beef meat loaf! Its flavors are perfectly paired with both the creamy chicken mousse and the demi-glace. What a frighteningly defined dish!" "Okay, but he used convenience store food for all that?! There's no way it could be that delicious..." "Oh, but it is. His skill elevated the ingredients to new heights." "Um, i-it really wasn't all that much. All I did was, well... To give the chicken mousse a more luxuriant texture, I carefully mixed in some egg whites beaten into a stiff meringue... And then added a little mushroom paste (Duxelles) to boost its richness. Canned mushrooms have a mild funk to them, so to get rid of that smell, I minced and sautéed them until nearly all their moisture was gone. I also reduced some red wine as far as I could, leaving behind just its umami components, and added that to the demi-glace. It isn't the best, but I had only cheap ingredients to work with. What about that isn't "all that much"?! "The main common ingredients he used were a precooked hamburger patty, chicken salad and a frozen piecrust. They're prepackaged foods anyone can buy, designed to be tasty right out of the box. In other words... They're average foods with completely average flavors! Use them as they are and you'll never pass this trial! Out of all of them, he singled out the ones that could stand up to haute cuisine cooking... ... and melded them together into a harmonious whole that brought out their best qualities while eliminating anything inferior! It's a level of quality only someone of Eishi Tsukasa's skill could reach!

Suppose a soft glow appears behind your eyes. Very gently you bring your attention to the light. You don’t try to hold it or cling to it to make it stay. You just softly move your attention close to it. (Often, the best way to do this is not to observe it frontally, but as if you were watching it from the side.) Perhaps you gently breathe into it and let the breath merge your awareness into it. Or you explore it. How does it look? What is its texture? What do you see or hear? You might also try shifting your perspective. Instead of feeling that you are outside this vision, observing it, imagine that you are inside it. With a sound, imagine that you are hearing it all around you. Letting yourself be with an experience allows you to move much deeper into your inner field. Perhaps there is a sensation of expanding awareness, but the expansion stops at a certain point. You can let yourself linger on the edge of that expanded awareness, sensing the subtle texture of the consciousness that is expanding, or you can enter the field of consciousness that stretches within you, unfurling itself to the inner senses. The way to enter it is to become it. It’s not your physical self that becomes the expanded awareness, of course. It’s your mind-sense, your subtle self. You become it by identifying yourself with it. First, you identify yourself as awareness, as attention. (For some people, this may mean quickly going through a process in which you disengage from identifying with your body, perhaps thinking, “I am not my skin, my bones, my blood, or my organs. I am not my senses, my breath, my mind, or my thoughts. I am not my emotions or my sensations. I am Awareness. I am energy.”) Then you move as awareness into this subtle field within yourself, as if you were a snowball picking up more snow as you roll.

Dear Darkness, I am in a dark room, and the moon is nowhere in sight. I knew it was going to leave me again. Well, I guess it is not fair for me to assume. A little while ago, it was traveling side-by-side with me. The moon is my best friend. Maybe it is sad and looking for me too. It feels good to know someone cares. I hope the moon feels my energy and knows that I am okay—for now anyways. I have faith that I will see it tomorrow. This room is depressing. The girls here are afraid. I feel them staring at me. My hands are shivering, and I am cold. My fingers begin to feel like icicles. Once again, I will not rest tonight. I have so much on my mind. I wish someone would tell me it would be alright. I wish someone would tell me that I am not alone. The walls in this small room are closing in on me. It is hard for me to breathe. I am too young, but who cares. I am just another nobody that they never see. Just when I was losing the will to fight. I reached in my pocket—I cannot see what I am pulling out, but I would know the texture of a dandelion anywhere. Dear dandelion, you and the moon are my family. I am making a wish for you to keep Kace safe from harm. I know nobody will ever tell me this, but please let Kace know everything will be alright and that I am with him, and he is not alone. Thank you. Good night moon. Good night dandelion. All is well within my soul because I know you two are here.

3D Art Outsourcing & Game Art Design Companies By Game Art Outsourcing Studio A 3D game art outsourcing company can outsource the game art to extra game developers. Game art is separated into two categories which are 2D and 3D game art. In 2D art outsourcing, game developers outsource their 2D oriented design to the game artists. 2D game artist focus in produce the thought as well as the texture of the game. 3D game artist deliberate on fabricating the animation of games; which include models and 3D environment. It is also potential to get a game art company that has artists who focus in both 2D and 3D game art. Game 3D Art Outsourcing company give lots of reward to game developers. The major advantage is that game developers are able to delegate all their work to diverse companies so that the work get concluded in a very short length of time. This, therefore, make it feasible for a game developer to discharge a game in lesser phase of time. Time full in developing a game is very central since if the game take too long to be unconfined, technology worn in the game may quickly be out of manner. Hence, it is very significant for 3D Game Designer to outsource their gaming growth work to guarantee that all games are out in ideal occasion, i.e., while there is publicity in the market. 3D Game outsourcing company make it potential for a game developer to construct games of finest value. It is well-known by professional and while game developers rush with their work in arrange to try and cut the occasion really required in increasing a game, quality of the pastime is regrettably compromised. On the other pass, if they break down the labor into programming, art, level scheming and sound engineering, they can shun poverty of superiority. It is potential to outsource every work to the diverse team of game development company. By receiving in touch with encoding and Art Outsourcing Studio game designers, it is probable to get the best entity for each part of game conniving. When the labour is outsourced, every section will have adequate time to focus in their area and once everything has been mutual together, a superb game is shaped. As a game developer, it is very significant to outsource your Game Art Design Company frequently. This is because hiring diverse game art designers make your games exclusively diverse each time. This is incredibly significant if you want to market a game effectively because it must have amazing completely diverse to offer as compare to your previous games. For example, it should contain the upgrade of features that were liked by patrons who used last account. Doing that is very easy as you only require a long term game outsourcing company for your game art and design.

Creamy Zucchini Soup Velouté de Courgettes Jean was right, and zucchini is still among my son’s favorite foods. Creamy here refers to texture, rather than ingredients, since there’s not a drop of dairy. Good olive oil gives the soup a rich quality without diluting the bright flavor of the vegetables. As with all recipes that count on one ingredient, buy the best zucchini you can find. ⅓ cup fruity olive oil 1 large onion, coarsely chopped 2½ pounds zucchini, preferably organic, unpeeled 1 chicken or vegetable bouillon cube 3 cups water ¾ cup dry white wine In a stockpot, heat the olive oil, add the onion, and sauté over medium-low heat for 10 minutes, until translucent and just beginning to color. Meanwhile, wash the zucchini (leave the skin on) and cut in half lengthwise. Cut the halves into ¼-inch slices. Add the zucchini to the onions. Stir to coat. Cover the pot, but leave the lid slightly ajar—about an inch or so. Reduce the heat a bit and sauté for 20 minutes, stirring occasionally. Dissolve the bouillon cube in ½ cup boiling water. When the zucchini is tender, add wine, stir, then add the ½ cup of bouillon and the remaining 2½ cups water to the pot. Let simmer for 2 to 3 minutes. Using a hand blender, puree the soup. Leave the flavors to blend for a few minutes before serving. Serves 4 Tip: Every once in a while I get a batch of very bitter zucchini and end up having to throw my whole pot of soup away—very disappointing indeed. It’s rare in commercially produced vegetables, but if you are using zucchini from the garden or the farm stand, always taste an unpeeled slice before you start. If the skin tastes unusually bitter, peel all your zucchini before you proceed with the recipe.

Diary, do you know the best part of an ice cream bar? It’s the end part after you’ve eaten most of the bar, where the rectangular base chocolate flake pokes out. You have to tilt your head and bite off the bottom scrap of chocolate. Yeah. That place. I always lick it a few times too. Why is it so interesting? Because it’s definitive...it’s something again. The whole bar is predictable until you reach its finale, where the texture is its own. If people were ice creams, most would slip out of the stick, never deciding to be, never knowing they haven’t decided. We must be our own surface.