Very Hot Temperature Quotes

The summer of 1950 was the hottest in living memory, with high humidity and temperatures above 100 F. My mother had been washing every day, and she was attacked for this, too. Peasants, especially in the North where Mrs. Mi came from, washed very rarely, because of the shortage of water. In the guerrillas, men and women used to compete to see who had the most 'revolutionary insects' (lice). Cleanliness was regarded as un proletarian When the steamy summer turned into cool autumn my father's bodyguard weighed in with a new accusation: my mother was 'behaving like a Kuomintang official's grand lady' because she had used my father's leftover hot water. At the time, in order to save fuel, there was a rule that only officials above a certain rank were entitled to wash with hot water. My father fell into this group, but my mother did not. She had been strongly advised by the women in my father's family not to touch cold water when she came near to delivery time. After the bodyguard's criticism, my father would not let my mother use his water. My mother felt like screaming at him for not taking her side against the endless intrusions into the most irrelevant recesses of her life.

An asteroid or comet traveling at cosmic velocities would enter the Earth’s atmosphere at such a speed that the air beneath it couldn’t get out of the way and would be compressed, as in a bicycle pump. As anyone who has used such a pump knows, compressed air grows swiftly hot, and the temperature below it would rise to some 60,000 Kelvin, or ten times the surface temperature of the Sun. In this instant of its arrival in our atmosphere, everything in the meteor’s path—people, houses, factories, cars—would crinkle and vanish like cellophane in a flame. One second after entering the atmosphere, the meteorite would slam into the Earth’s surface, where the people of Manson had a moment before been going about their business. The meteorite itself would vaporize instantly, but the blast would blow out a thousand cubic kilometers of rock, earth, and superheated gases. Every living thing within 150 miles that hadn’t been killed by the heat of entry would now be killed by the blast. Radiating outward at almost the speed of light would be the initial shock wave, sweeping everything before it. For those outside the zone of immediate devastation, the first inkling of catastrophe would be a flash of blinding light—the brightest ever seen by human eyes—followed an instant to a minute or two later by an apocalyptic sight of unimaginable grandeur: a roiling wall of darkness reaching high into the heavens, filling an entire field of view and traveling at thousands of miles an hour. Its approach would be eerily silent since it would be moving far beyond the speed of sound. Anyone in a tall building in Omaha or Des Moines, say, who chanced to look in the right direction would see a bewildering veil of turmoil followed by instantaneous oblivion. Within minutes, over an area stretching from Denver to Detroit and encompassing what had once been Chicago, St. Louis, Kansas City, the Twin Cities—the whole of the Midwest, in short—nearly every standing thing would be flattened or on fire, and nearly every living thing would be dead. People up to a thousand miles away would be knocked off their feet and sliced or clobbered by a blizzard of flying projectiles. Beyond a thousand miles the devastation from the blast would gradually diminish. But that’s just the initial shockwave. No one can do more than guess what the associated damage would be, other than that it would be brisk and global. The impact would almost certainly set off a chain of devastating earthquakes. Volcanoes across the globe would begin to rumble and spew. Tsunamis would rise up and head devastatingly for distant shores. Within an hour, a cloud of blackness would cover the planet, and burning rock and other debris would be pelting down everywhere, setting much of the planet ablaze. It has been estimated that at least a billion and a half people would be dead by the end of the first day. The massive disturbances to the ionosphere would knock out communications systems everywhere, so survivors would have no idea what was happening elsewhere or where to turn. It would hardly matter. As one commentator has put it, fleeing would mean “selecting a slow death over a quick one. The death toll would be very little affected by any plausible relocation effort, since Earth’s ability to support life would be universally diminished.

at 211 degrees, water is hot. at 212 degrees, it boils. and with boiling water, comes steam… and with steam, you can power a train. one degree. Applying one extra degree of temperature to water means the difference between something that is simply very hot and something that generates enough force to power a machine

Any chance you could get us a bucket of ice water for today’s lesson?” he asked, straightening up and clearing his throat. “I promise not to dump it on Foster’s head—unless she wants me to.” Elwin sighed as he headed for the alchemy section of the Healing Center. “Why do I have a feeling I’m going to regret this?” “You won’t!” Keefe assured him. “We’re working on body temperature regulation.” Sophie groaned. The day they’d practiced that skill at Exillium had been long, hot, and very, very sweaty. And given the large silver basin of freezing water that Elwin set on the cot next to hers, it looked like a lot of shivering would soon be in her future.

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

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

In the wintertime the temperature falls well below the legal minimum, or rather it would do if anybody had the common sense to set a legal minimum. The last time anybody made a list of the top hundred character attributes of New Yorkers, common sense snuck in at number 79. In the summer it's too darn hot. It's one thing to be the sort of life form that thrives on heat and finds, as the Frastrans do, that the temperature ranger between 40,000 and 40,004 is very equable, but it's quite another to be the sort of animal that has to wrap itself up in lots of other animals at one point in your planet's orbit, and then find, ha;f an orbit later, that your skin's bubbling. Spring is overrated. A lot of the inhabitants of New York will honk on mightily about the pleasures of spring, but if they actually knew the first think about pleasures of spring they would know of at least 5,983 better places to spent it than New York, and that's just on the same latitude. Fall, though, is the worst. Few things are worse than fall in New York. Some of the things that live in the lower intestines of rats would disagree, but most of the things that live in the lower intestines of fats are highly disagreeable anyway, so their opinion can and should be discounted. When its fall in New York, the air smells as if someone's been frying goats in it, and if you are keen to breathe, the best plan is to open a window and a stick your head in a building.

One of the extraordinary things about life is the sort of places it’s prepared to put up with living. Anywhere it can get some kind of a grip, whether it’s the intoxicating seas of Santraginus V, where the fish never seem to care whatever the heck kind of direction they swim in, the fire storms of Frastra, where, they say, life begins at 40,000 degrees, or just burrowing around in the lower intestine of a rat for the sheer unadulterated hell of it, life will always find a way of hanging on in somewhere. It will even live in New York, though it’s hard to know why. In the wintertime the temperature falls well below the legal minimum, or rather it would do if anybody had the common sense to set a legal minimum. The last time anybody made a list of the top hundred character attributes of New Yorkers, common sense snuck in at number 79. In the summer it’s too darn hot. It’s one thing to be the sort of life form that thrives on heat and finds, as the Frastrans do, that the temperature range between 40,000 and 40,004 is very equable, but it’s quite another to be the sort of animal that has to wrap itself up in lots of other animals at one point in your planet’s orbit, and then find, half an orbit later, that your skin’s bubbling. Spring is overrated. A lot of the inhabitants of New York will honk on mightily about the pleasures of spring, but if they actually knew the first thing about the pleasures of spring they would know of at least 5,983 better places to spend it than New York, and that’s just on the same latitude. Fall, though, is the worst. Few things are worse than fall in New York. Some of the things that live in the lower intestines of rats would disagree, but most of the things that live in the lower intestines of rats are highly disagreeable anyway, so their opinion can and should be discounted. When it’s fall in New York, the air smells as if someone’s been frying goats in it, and if you are keen to breathe, the best plan is to open a window and stick your head in a building.

Get used to it. The weather may feel like science fiction, but the science underlying it is very real and mundane. It takes only a small increase in global average temperatures to have a big effect on weather, because what drives the winds and their circulation patterns on the surface of the earth are differences in temperature. So when you start to change the average surface temperature of the earth, you change the wind patterns—and then before you know it, you change the monsoons. When the earth gets warmer, you also change rates of evaporation—which is a key reason we will get more intense rainstorms in some places and hotter dry spells and longer droughts in others. How can we have both wetter and drier extremes at the same time? As we get rising global average temperatures and the earth gets warmer, it will trigger more evaporation from the soil. So regions that are already naturally dry will tend to get drier. At the same time, higher rates of evaporation, because of global warming, will put more water vapor into the atmosphere, and so areas that are either near large bodies of water or in places where atmospheric dynamics already favor higher rates of precipitation will tend to get wetter. We know one thing about the hydrologic cycle: What moisture goes up must come down, and where more moisture goes up, more will come down. Total global precipitation will probably increase, and the amount that will come down in any one storm is expected to increase as well—which will increase flooding and gully washers. That’s why this rather gentle term “global warming” doesn’t capture the disruptive potential of what lies ahead. “The popular term ‘global warming’ is a misnomer,” says John Holdren. “It implies something uniform, gradual, mainly about temperature, and quite possibly benign. What is happening to global climate is none of those. It is uneven geographically. It is rapid compared to ordinary historic rates of climatic change, as well as rapid compared to the adjustment times of ecosystems and human society. It is affecting a wide array of critically important climatic phenomena besides temperature, including precipitation, humidity, soil moisture, atmospheric circulation patterns, storms, snow and ice cover, and ocean currents and upwellings. And its effects on human well-being are and undoubtedly will remain far more negative than positive. A more accurate, albeit more cumbersome, label than ‘global warming’ is ‘global climatic disruption.’ 

Meditation + Mental Strength An emotion is our evolved biology predicting the future impact of a current event. In modern settings, it’s usually exaggerated or wrong. Why is meditation so powerful? Your breath is one of the few places where your autonomic nervous system meets your voluntary nervous system. It’s involuntary, but you can also control it. I think a lot of meditation practices put an emphasis on the breath because it is a gateway into your autonomic nervous system. There are many, many cases in the medical and spiritual literature of people controlling their bodies at levels that should be autonomous. Your mind is such a powerful thing. What’s so unusual about your forebrain sending signals to your hindbrain and your hindbrain routing resources to your entire body? You can do it just by breathing. Relaxed breathing tells your body you’re safe. Then, your forebrain doesn’t need as many resources as it normally does. Now, the extra energy can be sent to your hindbrain, and it can reroute those resources to the rest of your body. I’m not saying you can beat whatever illness you have just because you activated your hindbrain. But you’re devoting most of the energy normally required to care about the external environment to the immune system. I highly recommend listening to the Tim Ferriss’s podcast with Wim Hof. He is a walking miracle. Wim’s nickname is the Ice Man. He holds the world record for the longest time spent in an ice bath and swimming in freezing cold water. I was very inspired by him, not only because he’s capable of super-human physical feats, but because he does it while being incredibly kind and happy—which is not easy to accomplish. He advocates cold exposure, because he believes people are too separate from their natural environment. We’re constantly clothed, fed, and warm. Our bodies have lost touch with the cold. The cold is important because it can activate the immune system. So, he advocates taking long ice baths. Being from the Indian subcontinent, I’m strongly against the idea of ice baths. But Wim inspired me to give cold showers a try. And I did so by using the Wim Hof breathing method. It involves hyperventilating to get more oxygen into your blood, which raises your core temperature. Then, you can go into the shower. The first few cold showers were hilarious because I’d slowly ease myself in, wincing the entire way. I started about four or five months ago. Now, I turn the shower on full-blast, and then I walk right in. I don’t give myself any time to hesitate. As soon as I hear the voice in my head telling me how cold it’s going to be, I know I have to walk in. I learned a very important lesson from this: most of our suffering comes from avoidance. Most of the suffering from a cold shower is the tip-toeing your way in. Once you’re in, you’re in. It’s not suffering. It’s just cold. Your body saying it’s cold is different than your mind saying it’s cold. Acknowledge your body saying it’s cold. Look at it. Deal with it. Accept it, but don’t mentally suffer over it. Taking a cold shower for two minutes isn’t going to kill you. Having a cold shower helps you re-learn that lesson every morning. Now hot showers are just one less thing I need out of life. [2] Meditation is intermittent fasting for the mind. Too much sugar leads to a heavy body, and too many distractions lead to a heavy mind. Time spent undistracted and alone, in self-examination, journaling, meditation, resolves the unresolved and takes us from mentally fat to fit.

Stick to a sleep schedule. Go to bed and wake up at the same time each day. As creatures of habit, people have a hard time adjusting to changes in sleep patterns. Sleeping later on weekends won’t fully make up for a lack of sleep during the week and will make it harder to wake up early on Monday morning. Set an alarm for bedtime. Often we set an alarm for when it’s time to wake up but fail to do so for when it’s time to go to sleep. If there is only one piece of advice you remember and take from these twelve tips, this should be it. Exercise is great, but not too late in the day. Try to exercise at least thirty minutes on most days but not later than two to three hours before your bedtime. Avoid caffeine and nicotine. Coffee, colas, certain teas, and chocolate contain the stimulant caffeine, and its effects can take as long as eight hours to wear off fully. Therefore, a cup of coffee in the late afternoon can make it hard for you to fall asleep at night. Nicotine is also a stimulant, often causing smokers to sleep only very lightly. In addition, smokers often wake up too early in the morning because of nicotine withdrawal. Avoid alcoholic drinks before bed. Having a nightcap or alcoholic beverage before sleep may help you relax, but heavy use robs you of REM sleep, keeping you in the lighter stages of sleep. Heavy alcohol ingestion also may contribute to impairment in breathing at night. You also tend to wake up in the middle of the night when the effects of the alcohol have worn off. Avoid large meals and beverages late at night. A light snack is okay, but a large meal can cause indigestion, which interferes with sleep. Drinking too many fluids at night can cause frequent awakenings to urinate. If possible, avoid medicines that delay or disrupt your sleep. Some commonly prescribed heart, blood pressure, or asthma medications, as well as some over-the-counter and herbal remedies for coughs, colds, or allergies, can disrupt sleep patterns. If you have trouble sleeping, talk to your health care provider or pharmacist to see whether any drugs you’re taking might be contributing to your insomnia and ask whether they can be taken at other times during the day or early in the evening. Don’t take naps after 3 p.m. Naps can help make up for lost sleep, but late afternoon naps can make it harder to fall asleep at night. Relax before bed. Don’t overschedule your day so that no time is left for unwinding. A relaxing activity, such as reading or listening to music, should be part of your bedtime ritual. Take a hot bath before bed. The drop in body temperature after getting out of the bath may help you feel sleepy, and the bath can help you relax and slow down so you’re more ready to sleep. Dark bedroom, cool bedroom, gadget-free bedroom. Get rid of anything in your bedroom that might distract you from sleep, such as noises, bright lights, an uncomfortable bed, or warm temperatures. You sleep better if the temperature in the room is kept on the cool side. A TV, cell phone, or computer in the bedroom can be a distraction and deprive you of needed sleep. Having a comfortable mattress and pillow can help promote a good night’s sleep. Individuals who have insomnia often watch the clock. Turn the clock’s face out of view so you don’t worry about the time while trying to fall asleep. Have the right sunlight exposure. Daylight is key to regulating daily sleep patterns. Try to get outside in natural sunlight for at least thirty minutes each day. If possible, wake up with the sun or use very bright lights in the morning. Sleep experts recommend that, if you have problems falling asleep, you should get an hour of exposure to morning sunlight and turn down the lights before bedtime. Don’t lie in bed awake. If you find yourself still awake after staying in bed for more than twenty minutes or if you are starting to feel anxious or worried, get up and do some relaxing activity until you feel sleepy.

Geographically the island had dramatic coastline of secret coves and forests. It was surrounded by water of turquoise color and reef. It had rich, fertile lands and a very hot temperature all year round. All year the temperature averaged 105 degrees. It got a bit cooler at night but people could still sleep under the stars and sky. It had very little rainfall and no snow or frost. Temperatures dropped a little in the winter”.

Ironically enough, when we returned to the zoo, the Dr. Dolittle cameo almost came true. We had to transfer a big female crocodile named Toolakea to another enclosure. Steve geared up for the move as he always did. “Don’t think about catching Toolakea,” he instructed his crew, me included, before we ever got near to the enclosure. “If you’re concentrating on catching her, she’ll know it. We’ll never get a top-jaw rope on. Crocs know when they’re being hunted.” For millions of years, wild animals have evolved to use every sense to tune into the world around them. Steve understood that their survival depended on it. So as I approached the enclosure, I thought of mowing the lawn, or doing the croc show, or picking hibiscus flowers to feed the lizards. Anything but catching Toolakea. It went like clockwork. Steve top-jaw-roped Toolakea, and we all jumped her. He decided that since she was only a little more than nine feet long, we would be able to just lift her over the fence and carry her to her other enclosure. Steve never built his enclosures with gates. He knew that sooner or later, someone could make a mistake and not latch a gate properly. We had to be masters at fence jumping. He picked up Toolakea around her shoulders with her neck held firmly against his upper arm. This would protect his face if she started struggling. The rest of us backed him up and helped to lift Toolakea over the fence. All of a sudden she exploded, twisting and writhing in everyone’s arms. “Down, down, down,” Steve shouted. That was our signal to pin the crocodile again before picking her up. Not everyone reacted quickly enough. As Steve moved to the ground, the people on the tail were still standing up. That afforded Toolakea the opportunity to twist her head around and grab hold of Steve’s thigh. The big female croc sank her teeth deep into his flesh. I never realized it until later. Steve didn’t flinch. He settled the crocodile on the ground, keeping her eyes covered to quiet her down. We lifted her again. This time she cleared the fence easily. I noticed the blood trickling down Steve’s leg. We got to the other enclosure before I asked what had happened, and he showed me. There were a dozen tears in the fabric of his khaki shorts. A half dozen of Toolakea’s teeth had gotten through to his flesh, putting a number of puncture holes in his upper thigh. As usual, Steve didn’t bother with the wound. He cleaned it out and carried on, but even after his leg had healed, he couldn’t feel the temperature accurately on his leg. Once, about a month after the incident, I got a drink out of the fridge and rested it on his thigh. “I can feel something there,” he said. “Hot or cold?” I quizzed. “I don’t know,” he said. The croc-torn khaki shorts he wore that day made an amazing souvenir for a lucky sponsor of the zoo. People who donated a certain amount of money to our conservation efforts received a bonus in return: one of Steve’s uniforms and a photograph of him in it. Steve was very proud to include his khakis with teeth holes in them as the gift for a generous supporter.

Venus is very much like Earth in size and composition, but its surface temperature is about 460° C (860 F), hotter than your oven when it’s set to “broil.” The difference between the temperatures of Earth and Venus is not because Venus is slightly closer to the Sun. No, Venus is hot primarily because its atmosphere is full of carbon dioxide, a greenhouse gas that keeps the Sun’s heat trapped in the planet’s atmosphere. Venus is the extreme case of climate change: There is no way life, as we know it, could survive at those beyond-broiling temperatures. It would take a big change in Earth’s geology and chemistry for it to become exactly like Venus. But humans are pouring carbon dioxide into Earth’s atmosphere right now at an alarming rate, shoving our climate in that high-carbon direction, which is a terrifying prospect. We do not want to become even a little like Venus. We

Prep time: 8 hours. Cook time: 3 minutes a batch. Makes 18 raised donuts. Hint: Make the dough the night before and let it rise in the fridge overnight. Ingredients: 1 cup plus 2 tablespoons of whole milk, warmed to 105 degrees ¼ cup sugar One package active dry yeast (2½ teaspoons) 10 tablespoons butter (1¼ sticks), melted 2 eggs, lightly beaten 4 cups all-purpose flour ¼ teaspoon salt Oil for frying (using a neutral flavored oil will get better results, like corn, safflower, peanut, or canola) Directions: Warm the milk in a small saucepan until it reaches 105 degrees, or is warm to the touch. Stir in sugar. Next, add the yeast and stir until dissolved. Let yeast mixture sit for 5 minutes until the yeast starts to bubble on the surface. Pour into the bowl of mixer. Add melted butter and beaten eggs. Using the paddle attachment, beat ingredients together. With mixer on slow, add the flour and salt, stirring until the dough comes together. Mix for five more minutes to activate the yeast. Turn sticky dough into a lightly oiled bowl and turn once to coat both sides. Cover with plastic wrap and place in the refrigerator for at least 8 hours. Remove dough from the fridge and turn out onto a lightly floured surface. Roll dough out until it is ½-inch thick. Using a 3-inch donut cutter, cut out the donuts. Line baking sheets with parchment paper. Lightly spray the parchment paper with oil to keep donuts from sticking. Place donuts and holes on parchment paper, cover, and let rise in a warm place until doubled in size, about one hour. Donuts will be very light and delicate. Line a baking sheet with paper towels. This is where the fried donuts will go immediately after the fryer to absorb the excess grease. Keep plenty of paper towels on hand for replacements! To fry the donuts: Using a deep pot, Dutch oven, or home fryer, heat two to three inches of oil to 375 degrees. Use a thermometer to hit the right temperature. Carefully add the donuts to the hot oil in small batches, usually three at a time. Once donuts reach a nice golden brown (about 1½ minutes), turn over and cook the other side. I use chopsticks for this part, but you can use a slotted spoon. When donuts are a beautiful light brown, remove from fryer and place on paper towels. Cool slightly, then dip in your favorite donut glaze. *See Donut Glazes below.

However, the answer can be inferred from the WMAP data, by measuring the sizes of the temperature fluctuations—the hot and cold (light and dark) splotches in Figure 3 ([>]). Before WMAP was launched, theorists had already worked out how big the physical sizes of the strongest fluctuations should be. Converting that into apparent angular size in the sky depends on the geometry of space: if the universe is positively curved, it would make the angles appear larger, while negative curvature would make them smaller. If the universe is geometrically flat (that is, has Euclidean geometry), the angular size of the strongest hot and cold fluctuations should be about 1° across. The results that flowed back from the satellite were definitive.14 The fluctuations were very close to 1° in size, a result confirmed by ground-based and balloon-based experiments. Cosmologists then declared that to within observational accuracy of about 2 percent, space is flat.15

Place the frozen hash browns in the bowl of a food processor. Use the steel blade, and process with an on-and-off motion until the potatoes are finely chopped. (If you don’t have a food processor, you don’t have to go out and buy one to make these. Just lay your frozen potatoes out on a cutting board in single layers, and chop them up into much smaller pieces with a chef’s knife.) Leave the potatoes in the food processor (or on the counter) while you… Crack the eggs into a large bowl and beat them with a fork or a wire whip until they’re fluffy. Stir in the grated onion (or the onion powder if you decided to use that), and the salt and pepper. Mix in the cracker crumbs. Let the mixture sit on the counter for at least two minutes to give the crumbs time to swell as they soak up the liquid. If you used a food processor, dump the potatoes on a cutting board. (If you used a chef’s knife, they’re already there.) Blot them with a paper towel to get rid of any moisture. Then add them to the mixture in the bowl, and stir them in. If the mixture in your bowl looks watery, add another Tablespoon of cracker crumbs to thicken it. Wait for the cracker crumbs to swell up, and then stir again. If it’s still too watery, add another Tablespoon of cracker crumbs. The resulting mixture should be thick, like cottage cheese. Place the ¼ stick of butter and the 1/8 cup of olive oil in a large nonstick frying pan. (This may be overkill, but I spray the frying pan with Pam or another nonstick cooking spray before I add the butter and olive oil.) Turn the burner on medium-high heat. Once the oil and butter are hot, use a quarter-cup measure to drop in the batter. Don’t try to get all of the batter out of the measuring cup. Your goal is to make 1/8 cup pancakes, and if you don’t scrape out the batter, that’s approximately what you’ll get. Keep the pancakes about two inches apart, and cover the bottom of the frying pan with them. Flatten them very slightly with a spatula so the potatoes spread out and don’t hump up in the middle. Fry the pancakes until they’re lightly browned on the bottom. That should take 2 to 3 minutes. You can tell by lifting one up with a spatula and peeking, but if it’s not brown and you have to do it again, choose another pancake to lift. Once the bottoms of the pancakes are brown, flip them over with your spatula and fry them another 2 to 3 minutes, or until the other side is brown. Lift out the pancakes and drain them on paper towels. Serve hot off the stove if you can, or keep the pancakes warm by placing them in a pan in a warm oven (the lowest temperature that your oven will go) in single layers between sheets of aluminum foil. Serve with your choice of sour cream, applesauce, cherry sauce, blueberry sauce, or apricot sauce. Yield: Approximately 24 small pancakes, depending on pancake size.

He moved over to make room for me and I slid under the covers beside him. There was a short silence, and he ran his hand up my leg from knee to hip. ‘I thought you didn’t like these,’ he said, tracing the lacy hem of the scarlet knickers. ‘Oh, well, I thought you might.’ ‘I do. Please pass on my thanks to your stepmother.’ ‘Hmm,’ I said. ‘I think not.’ ‘Spoilsport.’ ‘You could always tell her yourself.’ ‘Fair enough,’ he said serenely. ‘I will.’ I kicked him. ‘Stop that,’ he ordered, rolling over and pinning my legs with his. ‘You’re so hot,’ I said. ‘Thanks,’ said Mark, smiling. ‘I work out.’ ‘I meant your body temperature, you weenie.’ I lifted my head off the pillow to kiss his nose, which was nice and handy. ‘What’s your dad like?’ he asked. I was a little startled by this abrupt change of subject. ‘Well,’ I said, ‘he’s about six foot seven, a fundamentalist Christian, collects guns, very protective of his daughters . . . Ow!’ ‘We’ll try that again, shall we?’ ‘Biting people is not cool,’ I said sternly. ‘Toughen up, McNeil, it didn’t even break the skin.’ ‘I can see the headlines now. Innocent Girl Bitten by Crazed All Black. Wound Turns Septic. Major Surgery Required . . .’ ‘Yeah,’ he said. ‘Amputation at the neck.’ ‘The ultimate solution.’ ‘So,’ he repeated patiently, ‘what’s your dad like?’ ‘Lovely,’ I said.

There is a great lesson to be learned from our neighboring planet Venus. Venus is very much like Earth in size and composition, but its surface temperature is about 460° C (860 F), hotter than your oven when it’s set to “broil.” The difference between the temperatures of Earth and Venus is not because Venus is slightly closer to the Sun. No, Venus is hot primarily because its atmosphere is full of carbon dioxide, a greenhouse gas that keeps the Sun’s heat trapped in the planet’s atmosphere. Venus is the extreme case of climate change: There is no way life, as we know it, could survive at those beyond-broiling temperatures. It would take a big change in Earth’s geology and chemistry for it to become exactly like Venus. But humans are pouring carbon dioxide into Earth’s atmosphere right now at an alarming rate, shoving our climate in that high-carbon direction, which is a terrifying prospect. We do not want to become even a little like Venus.

Forest Fires: the Fractal Boundary Imagine a plantation of evenly spaced trees on a very hot, dry day. As the temperature soars, the odd leaf or twig ignites, sending a whole tree up in flames. This is an essentially random process – the factors involved are beyond our powers of prediction. But once a tree is in flames, the fire easily spreads to neighbouring trees, and this process can now be modelled with iterative techniques.

You're rather good at this, aren't you?" And she didn't just mean his reading of Gerrard. Vane's grin converted to a rakish smile. "I'm rather good at lots of things." His voice had lowered to a rumbling purr. He leaned closer. Patience tried, very hard, to ignore the vise slowly closing about her chest. She kept her eyes on his, drawing ever nearer, determined that she wouldn't- absolutely would not- allow her gaze to drop to his lips. As her heartbeat deepened, she raised one brow challengingly. "Such as?" By the time Patience reached that conclusion, she was utterly breathless- and utterly enthralled by the heady feelings slowly spiraling through her. Vane's confident possession of her lips, her mouth, left her giddy- pleasurably so. His hard lips moved on hers, and she softened, not just her lips, but every muscle, every limb. Slow heat washed through her, a tide of simple delight that seemed to have no greater meaning, no deeper import. It was all pleasure, simple pleasure. With a mental sigh, she lifted her arms and draped them over his shoulders. He shifted closer. Patience thrilled to the slow surge of his tongue against hers. Boldly, she returned the caress, the muscles beneath her hands tensed. Emboldened, she let her lips firm against his, and reveled in his immediate response. Hard transmuted to harder; lips, muscles, all became more definite, more sharply defined. It was fascinating- she became softer- he became harder. And behind his hardness came heat- a heat they both shared. It rose like a fever, turning the swirling pleasure hot. Beyond the caress of his lips, he hadn't touched her, yet every nerve in her body was heating, simmering with sensation. The warm tide spread, swelled; the temperature increased. And she was flushed, restless- wanting.

Wow. Please tell me you haven't come up with a way to blame me for what happened that night." Heat flushed across her skin. Suddenly her office was too small, and she leaned back in her chair, which only brought into focus the fact that he was leaning into her. "Sorry, I forgot. Nothing is ever your fault." The smile in his eyes singed away, he straightened up again. "You're serious? You're suggesting that it is somehow my fault that you rage-fucked me? Actually, rage-fucked my thigh." The temperature in the room shot up so fast, Naina thought she was experiencing her first hot flash. Did those happen at thirty-eight? She groaned, because that thought made her feel ancient as she stared into his stupid dewy young face. She was sure her own face had gone some mortified shade. The only good news was that for once Vansh's color rose too, just as fast and fierce. Wait, had he just accused her of rage-fucking his thigh? "You are the world's most infuriating person, you know that?" For a moment Naina thought she might choke on her own incredulousness and the fact that he was not lying. "What kind of person brings that sort of thing up when someone's life's work is at stake?" "I was not the one who brought it up." He mirrored her finger-spinning action and made a circle around her face. "And don't make that face. You didn't say the words but you were thinking them. Never mind. I am actually not here to discuss our night together." "There was no night together." She pressed her hands into her face and tried to breathe into an imaginary bag. If she didn't calm down she was not going to be able to get this conversation back on track, to say nothing of the fact that she was going to pass out from the heat in here. "You were gone before the morning and I am very grateful that you brought me home and helped me when I----" "Got horny." "Threw up." They spoke simultaneously. Because the universe had decided to test how much humiliation it could stuff into one situation. Great, now he was smiling again, and she wanted to shake him even more. "Come on, Naina. Loosen up. It really wasn't that big of a deal." Relief flooded through her. Thank God. Yes, it was not. She was so glad he thought so. "You're right, people drink too much and throw up all the time.

Another demonstration of perceptual contrast is one I have employed in my classrooms to introduce students to the principle. Each student takes a turn sitting in front of three pails of water—one cold, one at room temperature, and one hot. After placing one hand in the cold water and the other in the hot water, the student is told to place both simultaneously in the room-temperature water. The look of amused bewilderment that immediately registers tells the story: even though both hands are in the same bucket, the hand that was in the cold water feels as if it is in hot water, while the one that was in the hot water feels as if it is in cold water. The point is that the same thing—in this instance, room-temperature water—can be made to seem very different depending on the nature of the event preceding it. What’s more, the perception of other things, such as college course grades, can be affected similarly.

MINNESOTA PEACH COBBLER Preheat oven to 350 degrees F., rack in the middle position. Note: Don’t thaw your peaches before you make this—leave them frozen. Spray a 13-inch by 9-inch cake pan with Pam or other nonstick cooking spray. 10 cups frozen sliced peaches (approximately 2½ pounds, sliced) 1/8 cup lemon juice (2 Tablespoons) 1½ cups white sugar (granulated) ¼ teaspoon salt ¾ cup flour (no need to sift) ½ teaspoon cinnamon ½ cup melted butter (1 stick, ¼ pound) Measure the peaches and put them in a large mixing bowl. Let them sit on the counter and thaw for 10 minutes. Then sprinkle them with lemon juice and toss. In another smaller bowl combine white sugar, salt, flour, and cinnamon. Mix them together with a fork until they’re evenly combined. Pour the dry mixture over the peaches and toss them. (This works best if you use your impeccably clean hands.) Once most of the dry mixture is clinging to the peaches, dump them into the cake pan you’ve prepared. Sprinkle any dry mixture left in the bowl on top of the peaches in the pan. Melt the butter. Drizzle it over the peaches. Then cover the cake pan tightly with foil. Bake the peach mixture at 350 degrees F. for 40 minutes. Take it out of the oven and set it on a heat-proof surface, but DON’T TURN OFF THE OVEN! TOP CRUST: 1 cup flour (no need to sift) 1 cup white sugar (granulated) 1½ teaspoons baking powder ¼ teaspoon cinnamon ½ teaspoon salt ½ stick softened butter (¼ cup, 1/8 pound) 2 beaten eggs (just stir them up in a glass with a fork) Combine the flour, sugar, baking powder, cinnamon, and salt in the smaller bowl you used earlier. Cut in the softened butter with a couple of forks until the mixture looks like coarse cornmeal. Add the beaten eggs and mix them in with a fork. For those of you who remember your school library with fondness, the result will resemble library paste but it’ll smell a whole lot better! (If you have a food processor, you can also make the crust using the steel blade and chilled butter cut into 4 chunks.) Remove the foil cover from the peaches and drop on spoonfuls of the topping. Because the topping is thick, you’ll have to do this in little dibs and dabs scraped from the spoon with another spoon, a rubber spatula, or with your freshly washed finger. Dab on the topping until the whole pan is polka-dotted. (Don’t worry if some spots aren’t covered very well—the batter will spread out and fill in as it bakes and result in a crunchy crust.) Bake at 350 degrees F., uncovered, for an additional 50 minutes. Minnesota Peach Cobbler can be eaten hot, warm, room temperature, or chilled.

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.

No attempt could be made to calibrate these time fuses in hours. They could only be identified with colour bands, which indicated that they should go off within a few hours, a fair number of hours, or a lot of hours. And the situation was complicated by the fact that they had a terrific temperature coefficient. In very hot weather, a theoretically long delay fuse might go off in a few minutes. In very cold weather, it might not go off at all.

What are the main causes of Dandruff? Dandruff, a harmless, chronic condition, occurs when the scalp is dry or oily and produces thin patches of dead skin. These little white scales dot the hair and fall like snow on the shoulders. Although harmless, dandruff can be bothersome. They often appear between the ages of 10 or 20 and affect up to 40% of people over 30. What is dandruff caused by? There are several types with different causes. What are they and how to treat them? Answers from a dermatologist. Do you feel like your scalp is literally peeling? Is dandruff strewn on your shoulders ruining your life? Although very annoying, this desquamation is generally benign. However, it happens that it really is a pathology and requires appropriate treatment. What are the different types of Dandruff? The most common dandruff is pityriasis, a condition caused by a fungus that colonizes the scalp and disrupts its cell renewal system. Indeed, the skin of the skull permanently eliminates dead cells to produce new ones (as for all skin areas). Under the effect of pityriasis, the process tends to accelerate. The dead cells clump together and accumulate in the form of scales. Result: unsightly flakes on your shoulders. Does hot water cause dandruff? The hot water allows your shampoo to remove more easily grease, dirt and dust that accumulate and dirty scalp. However, do not risk increasing the temperature too much: water that is too hot can irritate or even damage your scalp. Local infection with Staphylococcus aureus can also suggest the presence of ringworms, without this being the case. This is why it is imperative to consult a dermatologist in the event of the appearance of oily and yellowish dandruff. Psoriasis (an autoimmune disease) is the excessive activity of the body's defense systems. Psoriasis and has an exaggerated response to environmental insults. The cells of the epidermis renewing themselves in too large a quantity, they cause excessive desquamation. On the scalp, the phenomenon, therefore, manifests itself in the form of dandruff. Does food cause dandruff? The most cited link between diet and dandruff is due to the yeast Malassezia. According to one theory, since dandruff is caused by yeast, eating yeast-based foods can make it worse. Internal causes of dandruff Stress - Infection, fever - Hormonal imbalance - In women: approaching menstruation and / or heavy menstruation - Excessive sweating - Digestive assimilation problems - Overly acidifying diet EXTERNAL FACTORS - Shampoos too aggressive for the scalp. Best dandruff treatment and prevention The diagnosis of dandruff is easy to do yourself: the scalp itches, it is dry and covered with scales. Seborrheic dermatitis is accompanied by reddish skin, a few yellowish and oily scales, and patches with indefinite contours. Although often chronic, dandruff can be treated. Try a non-medicated shampoo first, massaging the scalp vigorously and rinsing it well. Frequent application of shampoo removes dander, reduces the amount of oil, and prevents the build-up of dead skin cells. If there is no improvement, special anti-dandruff shampoos can give good results. The instructions for use depend on the shampoo used. Some are to be used daily, while others are used once or twice a week. Best products to use during dandruff When choosing an over-the-counter shampoo, look for anti-dandruff agents such as onion and caffeine. You may need Onion Caffeine Shampoo & Conditioner to help control dandruff, and try reducing the number of products you put in your hair (e.g., gels and sprays), or stop using them altogether and eat a balanced diet.

coconut-curry chicken Serves 2 Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes 3 tablespoons cooking fat ½ onion, finely diced 2 cloves garlic, minced 1 tablespoon yellow curry powder 1 cup canned crushed tomatoes ½ cup coconut cream 1 teaspoon salt ½ teaspoon black pepper 1½ pounds bone-in, skin-on, split chicken breasts (2 pieces) 1 lime, quartered Don’t pour all the curry sauce over the chicken; once the mixture has come into contact with the raw meat, you have to throw it out. Instead, place your chicken in a shallow bowl, and pour a little of the sauce over the chicken. Brush or rub it evenly over the meat, then flip and repeat on the other side. Save the extra sauce to drizzle over the top of this dish before serving, or use it to top tomorrow night’s chicken, shrimp, or vegetables. To make the curry sauce, melt the cooking fat in a saucepan over medium heat and swirl to coat the bottom of the pan. When the fat is hot, add the onion and cook, stirring, until translucent, 2 to 3 minutes. Add the garlic and stir until it becomes aromatic, about 30 seconds. Add the curry powder and stir for 15 to 20 seconds, taking care that the garlic and curry powder don’t burn. Add the tomatoes and simmer until thickened, about 5 minutes. Transfer the contents of the pan to a food processor or blender and puree until smooth. Pour into a mixing bowl and let cool. Mix in the coconut cream, salt, and pepper. Place the chicken in a shallow bowl. Pour some of the sauce over the chicken and brush it on each side. Preheat a grill to high heat (500°F). Remove the chicken from the curry sauce and discard the extra sauce. Add the chicken, breast-side down, to the grill and sear until golden brown, about 2 minutes. (When the meat is properly seared it will pull off the grates very easily, so don’t rush this step.) Turn the chicken over so the bone side is down and place over indirect heat. Cover with the grill lid and continue to cook until the internal temperature of the chicken is 160°F, or the breast meat springs back when pressed with a finger. This will take 10 to 15 minutes, depending on thickness. Let the chicken rest for 5 minutes. Serve with a squeeze of lime juice and the reserved curry sauce. Make It a Meal: This recipe goes great with Cauliflower Rice and Sautéed Kale with Almonds, or grilled peppers, onions, and pineapple (see Perfect Grilled Vegetables). ✪Baked Coconut-Curry chicken If you don’t have a grill, you can bake the chicken in the oven. Turn the oven to Broil (or 500°F), and place the raw chicken in a baking dish. Sear the chicken in the oven for 5 minutes. Reduce the oven temperature to 350°F. Brush the chicken with the curry sauce and finish cooking in the oven for 10 to 15 minutes (depending on thickness), until the internal temperature reaches 160°F.

Discovering a dental practitioner that works for you can be difficult. You can make this task a lot simpler if you educate yourself a bit. The following article provides numerous ideas to help you learn the best dental care practices. If you're teeth are very delicate to temperature level like hot and cold, you might should attempt a new toothpaste. Talk with your dental practitioner prior to switching over to tooth paste for sensitive teeth. If there is anything else that may be causing your delicate teeth, he or she can identify. Practice deep breathing if you're worried about having actually procedures done. When you find something that works for you, do it both in the past, throughout (if possible) and after your consultation. Using these strategies can help the process go more efficiently. A weak tooth enamel can lead to issues with cavities. Germs breaks down the enamel and this lead to cavities. Having routine cleanings in addition to excellent brushing practices can prevent cavities from ever forming. Your dentist will examine for any dental troubles with an x-ray. For the healthiest teeth, you should do more than just brush them. You likewise need to floss your teeth frequently and utilize disinfectant mouthwash regularly. Mouthwash gets rid of the germs that brushing your teeth doesn't and flossing enters between your teeth to get rid of plaque and pieces of food. Make sure your dental care regimen has all three aspects: flossing, mouthwash and brushing. You need routine check-ups to make sure that you have no problems with your teeth. You will likewise be sure that your dental professional will find anything before it happens and can also offer you with strong suggestions. You have to floss a minimum of once daily. You will see a huge distinction when you appropriately floss. The floss must be placed between your teeth. Move the floss back and forth to clean the space extensively. You must stop flossing at the gum line, not under the gums. You have to go gradually and clean the back and sides of every tooth with the floss. Prior to making use of over-the-counter items for whitening your teeth, visit your dentist. The unsightly fact is that damages can result from utilizing some teeth-whitening products. Most can be utilized safely; nevertheless, it is tough to identify which products are damaging and which aren't Your dentist will let you understand which options you should make use of for whitening, depending on your situation. Are you mulling over the possibility of having somebody pierce your tongue? Think once more. Germs are rampant inside your mouth, as well as a precise cleaning can not eliminate them all. Tongue piercings can end up cracking your enamel or even breaking your teeth. If your tongue ends up being infected and you don't receive therapy, you might lose a portion of your tongue. This is actually not extremely chic! Make sure that you alter your toothbrush on a routine basis. You ought to change your toothbrush every three or 4 months. It does not matter if your toothbrush still looks fantastic. After this window, your toothbrush's bristles become damaged. The older a tooth brush is, the less effective it is at cleaning your teeth. Frequently replacing your tooth brush is important for correctly taking care of your teeth. Floss teeth about when a day. It eliminates plaque and bacteria in between the teeth where brushes can not reach. Flossing likewise has much to do with guaranteeing your gums remain healthy. You can either floss in the early morning or at night; however, just do not forget to floss. Follow your tri cities wa dentist's orders as carefully as you can, specifically if you need dental work or antibiotics. Infections delegated fester can infect other parts of your body. Always do what your dental professional states to treat your infection, consisting of getting antibiotic

1. Prologue to winding temperature indicator What is a Winding Temperature Pointer? Importance in Modern Applications In modern settings where hardware and gear assume a crucial part, guaranteeing ideal execution and wellbeing is central. One pivotal part of this support is observing the temperature of winding frameworks, which are predominant in different applications. Winding Temperature Pointers, for example, the imaginative Precimeasure innovation, give constant information on temperature vacillations, assisting with forestalling overheating and possible harm. This article digs into the usefulness, advantages, and utilizations of winding temperature pointers, revealing insight into their significance in improving functional productivity and gear life span. **1. Prologue to Winding Temperature Indicator** **What is a Winding Temperature Indicator?** Envision a little gadget that watches out for the temperature of electric engines, transformers, and other gear that goes "whirr" in modern arrangements. That is basically the very thing a Winding Temperature Marker does - it resembles a divine messenger for your machines, ensuring they don't get too furious. **Importance in Modern Applications** In the realm of machines and cog wheels, keeping things cool is significant. A Winding Temperature Marker assumes an essential part in keeping up with the ideal temperature of basic parts, guaranteeing smooth tasks and forestalling complete implosions (in a real sense). **2. Outline of Precimeasure Technology** **Clarification of Precimeasure System** Precimeasure resembles the Sherlock Holmes of temperature observing frameworks. It detectives around, gathering temperature information from the profundities of machines, examining it, and giving you the scoop on whether everything's chill or on the other hand in the event that things are warming up. **Key Parts and Functionality** Picture this - sensors, links, and an intelligent control unit cooperating like clockwork. These parts collaborate to give exact temperature readings and keep you informed about any likely hot-headed circumstances before they raise. **3. Significance of Observing Winding Temperature** **Guaranteeing Hardware Security and Longevity** Very much like the way in which we pay special attention to our companions to protect them, observing winding temperature guarantees that modern gear stays in first rate condition. By forestalling overheating, you're providing your machines with the endowment of a more extended life - isn't that the sort of fellowship we as a whole need? **Forestalling Overheating Risks** Consider checking winding temperature putting on sunscreen prior to raising a ruckus around town. It's a proactive measure to keep away from terrible sun related burns (or for this situation, gear disappointments) brought about by overheating. By watching temperature transforms, you're basically protecting your hardware from transforming into a wreck. **4. Usefulness and Elements of Winding Temperature Indicator** **Constant Temperature Monitoring** With a winding temperature indicator , you're not simply playing the cat-and-mouse game. You get constant updates on temperature changes, permitting you to make a prompt move in the event that things begin to warm up out of the blue. **Caution Frameworks and Notifications** Assuming your machine is going to go into complete implosion mode, the Winding Temperature Marker has you covered. It accompanies caution frameworks and notices that shout, "Houston, we have an issue!" so you can quickly handle any temperature-related issues before they winding crazy. 5. Applications and Advantages of Precimeasure Frameworks Modern Areas Using the Innovation From assembling to energy creation, Precimeasure frameworks have tracked down applications in a great many modern areas.

fish fumet makes about 3 quarts 2 pounds cod bones or other nonoily fish bones 1 cup dry white wine ½ onion, chopped ½ fennel bulb, chopped 10 fresh flat-leaf parsley stems 2 sprigs fresh thyme 1 bay leaf 1 Chop the cod bones into manageably sized pieces and rinse with cool running water. Transfer to a bowl and add enough cold water to cover. Refrigerate for at least 6 hours or overnight. 2 Preheat the oven to 350°F. 3 Drain the bones and pat them dry. Spread them on a baking sheet and roast for about 20 minutes, or until they are cooked through but have not colored. There will be no fish remaining on them and the bones will be white. 4 Transfer the bones to a saucepan and add the wine, onion, fennel, parsley stems, thyme, and bay leaf. Add 1 gallon of water and bring to a simmer. Simmer for 30 minutes, remove from the heat, and set aside to stand for 10 minutes. Strain and use immediately or cover and refrigerate. The fumet will keep in the refrigerator for up to 7 days. It also will keep in the freezer for up to 1 month. mackerel escabeche with new potatoes sgombro escabeche con patate marinade and vegetables 1¼ cups cider vinegar 1¼ cups dry white wine 3 tablespoons sugar 1 tablespoon kosher salt 4 garlic cloves, thinly sliced 4 shallots, thinly sliced 2 celery ribs, cut on the diagonal into ¼-inch pieces 1 red bell pepper, thinly sliced 1 carrot, thinly sliced ½ fennel bulb, very thinly sliced ½ cup chopped green Cerignola olives or other green olives 8 saffron threads 1 sprig fresh thyme 1 bay leaf 1 teaspoon freshly ground black pepper potatoes 1 pound new potatoes 1 bay leaf ¾ cup crème fraîche 2 tablespoons snipped fresh chives Kosher salt and freshly ground black pepper mackerel ¾ cup extra virgin olive oil Four 6-ounce skin-on mackerel fillets to serve 2 tablespoons chopped fresh flat-leaf parsley 1 To prepare the marinade, bring the vinegar, wine, sugar, and ¾ cup water to a boil in a pot over high heat. Add the salt and bring the liquid to a boil. Cook at a rapid boil for about 5 minutes, or until reduced by a quarter. 2 Remove the pot from the heat and add the garlic, shallots, celery, bell pepper, carrot, fennel, olives, saffron, thyme, bay leaf, and black pepper to the liquid. Let the marinade cool to room temperature, and then let it stand for 4 hours at room temperature. 3 To prepare the mackerel, heat a sauté pan over medium-high heat. When the pan is hot, put ½ cup of olive oil in the pan. 4 When the oil is hot, sear the mackerel, skin side down, for 2 minutes. Turn the fish and cook for 1 or 2 minutes longer, or until cooked through.

Scents waft from the kitchen, dancing around the halls to find me and tickle my nose. Warm and comforting and mouthwatering. "Come closer," those scents seem to say. "Come see what we have for you." Come. How can I ignore that? So I don't. I follow the siren's call and find the siren herself at the very center of activity. Delilah moves with utter confidence in her kitchen--- because it is unequivocally hers now. This is a prima ballerina performing a solo. Not a fast-paced, frantic dance, but slow and easy, controlled power in motion. Knowing that she hasn't yet noticed me, I simply watch her work, admiring the curves of her body as she reaches for a spoon to taste a sauce. The pink tip of her tongue flashes as she licks her lush top lip. Something hot and tight clenches low in my gut at the sight. Then she's moving again, adding a spice to her sauce; a flick of her wrist controls the temperature on the stove. My body remembers the feel of hers, the way she cuddled up in my lap for those few mindless minutes. I was surprised enough that she did it. I simply held her, afraid to make any move that might startle her away. She was warm and soft, her tan skin smelling of butter and cinnamon sugar. I wanted to sit there all night and breathe her in. I wanted to let my hands roam over those plump curves and learn each one. It was an act of careful coordination to keep her from noticing just how much she affected me. It was worth the painful dick and the aching gut of lust because in that moment, she felt perfect. She turns back to the center island and the cutting board there and sees me. The loose-limbed ease of her body dies. She's all twitchy now, eyeing me like a feral barn cat as if I might try to lash out and catch her. Tempting.

Interlude Jason’s Lemonade Item: [Jason’s Lemonade] (normal rank, common) A delicious citrus drink (consumable, beverage). Effect: Refreshing. Crafting requirements: Materials: 6 lemons. 1 and ¼ cups of sugar. 5 cups of water. Amounts of sugar and lemon juice can be adjusted, if you like it extra sweet or with bit of a twang to it. Tools: Mixing bowl. Cooking pot. Mesh strainer. Lemon/vegetable peeler. Lemon juicer (optional). Serving pitcher. Steps: Wash lemons. If they feel waxy, scrub them under hot water. Peel the zest from 6 lemons with a veggie peeler. You want the yellow zest, but don’t be too worried about getting some of the white. Set the peeled lemons aside. Cover the lemon zest with 1 and a quarter cup of sugar in a mixing bowl and combine by tossing. Cover with some cling wrap and leave for at least 2 hours, but longer is better. Leaving them overnight works very nicely. Bring 5 cups of water to the boil, in a pot on high heat. Turn off heat and pour in lemon-sugar mix. Bring water to a boil in a pot over high heat; turn off heat and add the lemon-sugar mixture, including the peel. Stir, then leave as the sugars dissolve, which should be about 5 minutes. Strain the liquid back into the mixing bowl through a mesh strainer to excise the peel. Do not add the lemon juice immediately. Let the liquid sit until room temperature; about half an hour should do. Cut the lemons in half and squeeze into the bowl through the mesh strainer. Pour lemonade into a serving pitcher, cover in cling wrap, and refrigerate until nice and chilly. Pouring the lemonade over ice without chilling it first will melt the ice and water it down, so get it nice and cold. I’d recommend a couple of hours. Then pour over some ice and prepare to get seriously quenched.