Ultra Marine Quotes

Our neighborhood ramen place was called Aoba. That's a joke. There were actually more than fifty ramen places with in walking distance of our apartment. But this one was our favorite. Aoba makes a wonderful and unusual ramen with a mixture of pork and fish broth. The noodles are firm and chewy, and the pork tender and almost smoky, like ham. I also liked how they gave us a small bowl for sharing with Iris without our even asking. What I really appreciated about this place, however, were two aspects of ramen that I haven't mentioned yet: the eggs and the dipping noodles. After these two, I will stop, but there's so much more to ramen. Would someone please write an English-language book about ramen? Real ramen, not how to cook with Top Ramen noodles? Thanks. (I did find a Japanese-language book called State-of-the-Art Technology of Pork Bone Ramen on Amazon. Wish-listed!) One of the most popular ramen toppings is a soft-boiled egg. Long before sous vide cookery, ramen cooks were slow-cooking eggs to a precise doneness. Eggs for ramen (ajitsuke tamago) are generally marinated in a soy sauce mixture after cooking so the whites turn a little brown and the eggs turn a little sweet and salty. I like it best when an egg is plunked whole into the broth so I can bisect it with my chopsticks and reveal the intensely orange, barely runny yolk. A cool egg moistened with rich broth is alchemy. Forget the noodles; I want a ramen egg with a little broth for breakfast. Finding hot and cold in the same mouthful is another hallmark of Japanese summer food, and many ramen restaurants, including Aoba, feature it in the form of tsukemen, dipping noodles. Tsukemen is deconstructed ramen, a bowl of cold cooked noodles and a smaller bowl of hot, ultra-rich broth and toppings. The goal is to lift a tangle of noodles with your chopsticks and dip them in the bowl of broth on the way to your mouth. This is a crazy way to eat noodles and, unless you've been inculcated with the principles of noodle-slurping physics from birth, a great way to ruin your clothes.

PLANTPOWER DIET Favorite Smoothie Ingredients Kale Spinach Dandelion Greens Beets and Beetroot Tomato Blackberry Blueberry Strawberry Spirulina Chlorophyll Hemp Seed, Oil, and Milk Acai Berry Coconut, Coconut Milk, Keifer, Water, and Oil Almonds and Almond Milk Cacao Aloe Vera Orange Grapefruit Spinach Celery Avocado Chia Seed Maca Marine Phytoplankton Almonds Walnuts Pepita Seeds Blue Green Algae Apple Cider Vinegar Green Sprouts Goji Berries Bananas

I chugged a recovery “Endurance Elixir” that I’d brought—a concoction conceived specifically for me by my friend Compton Rom, a PhD in microbiology who had been using me as a guinea pig to test out various nutritional formulae for his wellness start-up Ascended Health. An entirely plant-based formula loaded with high-caliber nutrients sourced from the four corners of the globe—fermented greens, adaptogens, probiotics, Cordyceps mushroom extracts, marine phytoplankton, and exotic antioxidants, like nattokinase, resveratrol, and quercetin—it’s the furthest thing from flavorful (to say the least) but always revives me like nature’s Red Bull.