Water Extraction Quotes

Why does Allah compare the Quran to water? Besides the fact that the Quran came down from the sky, it also brings dead hearts back to life, like water brings life to the dead earth. Similarly as to how water is completely pure, the Quran is pure and purifies everything else. We are completely incapable of creating water ourselves yet benefit from what it produces in the earth, the same way the Quran is not and cannot be the work of a human being but we can extract benefit from the guidance it offers.

For two billion years, the world knew peace. Only with the invention of gender—specifically males, those tail-fanners, horn-lockers, chest-pounders—did Earth begin its slide toward self-extinction. Perhaps this explains Edwin Hubble’s discovery that all known galaxies are moving away from Earth, as if we are a whole planet of arsenic. Hoffstetler comforts himself that, on this morning, all such self-contempt is worth it. Until Mihalkov can authorize the extraction, Occam’s dogs need bones on which to chew.

By standard intelligence texts, the dogs have failed at the puzzle. I believe, by contrast that they have succeeded magnificently. They have applied a novel tool to the task. We are that tool. Dogs have learned this--and they see us as fine general-purpose tools, too: useful for protection, acquiring food, providing companionship. We solve the puzzles of closed doors and empty water dishes. In the folk psychology of dogs, we humans are brilliant enough to extract hopelessly tangled leashes from around trees; we can conjure up an endless bounty of foodstuffs and things to chew. How savvy we are in dogs' eyes! It's a clever strategy to turn to us after all. The question of the cognitive abilities of dogs is thereby transformed; dogs are terrific at using humans to solve problems, but not as good at solving problems when we're not around.

They placed the board between them on the kitchen table, and Becca took the suddenly inspired precaution of sprinkling the planchette with holy water taken from a bottle in the pantry placed next to the vanilla extract.

I found myself drawn to biology, with all its frustrating yet fascinating complexities. When I was twelve, I remember reading about axolotls, which are basically a species of salamander that has evolved to remain permanently in the aquatic larval stage. They manage to keep their gills (rather than trading them in for lungs, like salamanders or frogs) by shutting down metamorphosis and becoming sexually mature in the water. I was completely flabbergasted when I read that by simply giving these creatures the “metamorphosis hormone” (thyroid extract) you could make the axolotl revert back into the extinct, land-dwelling, gill-less adult ancestor that it had evolved from. You could go back in time, resurrecting a prehistoric animal that no longer exists anywhere on Earth. I also knew that for some mysterious reason adult salamanders don’t regenerate amputated legs but the tadpoles do. My curiosity took me one step further, to the question of whether an axolotl—which is, after all, an “adult tadpole”—would retain its ability to regenerate a lost leg just as a modern frog tadpole does. And how many other axolotl-like beings exist on Earth, I wondered, that could be restored to their ancestral forms by simply giving them hormones? Could humans—who are after all apes that have evolved to retain many juvenile qualities—be made to revert to an ancestral form, perhaps something resembling Homo erectus, using the appropriate cocktail of hormones? My mind reeled out a stream of questions and speculations, and I was hooked on biology forever. I found mysteries and possibilities everywhere.

Paths of the mirror" I And above all else, to look with innocence. As if nothing was happening, which is true. II But you, I want to look at you until your face escapes from my fear like a bird from the sharp edge of the night. III Like a girl made of pink chalk on a very old wall that is suddenly washed away by the rain. IV Like when a flower blooms and reveals the heart that isn’t there. V Every gesture of my body and my voice to make myself into the offering, the bouquet that is abandoned by the wind on the porch. VI Cover the memory of your face with the mask of who you will be and scare the girl you once were. VII The night of us both scattered with the fog. It’s the season of cold foods. VIII And the thirst, my memory is of the thirst, me underneath, at the bottom, in the hole, I drank, I remember. IX To fall like a wounded animal in a place that was meant to be for revelations. X As if it meant nothing. No thing. Mouth zipped. Eyelids sewn. I forgot. Inside, the wind. Everything closed and the wind inside. XI Under the black sun of the silence the words burned slowly. XII But the silence is true. That’s why I write. I’m alone and I write. No, I’m not alone. There’s somebody here shivering. XIII Even if I say sun and moon and star I’m talking about things that happen to me. And what did I wish for? I wished for a perfect silence. That’s why I speak. XIV The night is shaped like a wolf’s scream. XV Delight of losing one-self in the presaged image. I rose from my corpse, I went looking for who I am. Migrant of myself, I’ve gone towards the one who sleeps in a country of wind. XVI My endless falling into my endless falling where nobody waited for me –because when I saw who was waiting for me I saw no one but myself. XVII Something was falling in the silence. My last word was “I” but I was talking about the luminiscent dawn. XVIII Yellow flowers constellate a circle of blue earth. The water trembles full of wind. XIX The blinding of day, yellow birds in the morning. A hand untangles the darkness, a hand drags the hair of a drowned woman that never stops going through the mirror. To return to the memory of the body, I have to return to my mourning bones, I have to understand what my voice is saying.

There was music from my neighbor's house through the summer nights. In his blue gardens men and girls came and went like moths among the whisperings and the champagne and the stars. At high tide in the afternoon I watched his guests diving from the tower of his raft, or taking the sun on the hot sand of his beach while his two motor-boats slit the waters of the Sound, drawing aquaplanes over cataracts of foam. On week-ends his Rolls-Royce became an omnibus, bearing parties to and from the city between nine in the morning and long past midnight, while his station wagon scampered like a brisk yellow bug to meet all trains. And on Mondays eight servants, including an extra gardener, toiled all day with mops and scrubbing-brushes and hammers and garden-shears, repairing the ravages of the night before. Every Friday five crates of oranges and lemons arrived from a fruiterer in New York--every Monday these same oranges and lemons left his back door in a pyramid of pulpless halves. There was a machine in the kitchen which could extract the juice of two hundred oranges in half an hour if a little button was pressed two hundred times by a butler's thumb. At least once a fortnight a corps of caterers came down with several hundred feet of canvas and enough colored lights to make a Christmas tree of Gatsby's enormous garden. On buffet tables, garnished with glistening hors-d'oeuvre, spiced baked hams crowded against salads of harlequin designs and pastry pigs and turkeys bewitched to a dark gold. In the main hall a bar with a real brass rail was set up, and stocked with gins and liquors and with cordials so long forgotten that most of his female guests were too young to know one from another. By seven o'clock the orchestra has arrived, no thin five-piece affair, but a whole pitful of oboes and trombones and saxophones and viols and cornets and piccolos, and low and high drums. The last swimmers have come in from the beach now and are dressing up-stairs; the cars from New York are parked five deep in the drive, and already the halls and salons and verandas are gaudy with primary colors, and hair shorn in strange new ways, and shawls beyond the dreams of Castile. The bar is in full swing, and floating rounds of cocktails permeate the garden outside, until the air is alive with chatter and laughter, and casual innuendo and introductions forgotten on the spot, and enthusiastic meetings between women who never knew each other's names. The lights grow brighter as the earth lurches away from the sun, and now the orchestra is playing yellow cocktail music, and the opera of voices pitches a key higher. Laughter is easier minute by minute, spilled with prodigality, tipped out at a cheerful word. The groups change more swiftly, swell with new arrivals, dissolve and form in the same breath; already there are wanderers, confident girls who weave here and there among the stouter and more stable, become for a sharp, joyous moment the centre of a group, and then, excited with triumph, glide on through the sea-change of faces and voices and color under the constantly changing light. Suddenly one of the gypsies, in trembling opal, seizes a cocktail out of the air, dumps it down for courage and, moving her hands like Frisco, dances out alone on the canvas platform. A momentary hush; the orchestra leader varies his rhythm obligingly for her, and there is a burst of chatter as the erroneous news goes around that she is Gilda Gray's understudy from the FOLLIES. The party has begun.

Hence, (25) since every finite body is exhausted by the repeated abstraction of a finite body, it seems obviously to follow that everything cannot subsist in everything else. For let flesh be extracted from water and again more flesh be produced from the remainder by repeating the process of separation: then, even though the quantity separated out will continually decrease, still it will not fall below a certain magnitude. If, (30) therefore, the process comes to an end, everything will not be in everything else (for there will be no flesh in the remaining water); if on the other hand it does not, and further extraction is always possible, there will be an infinite multitude of finite equal particles in a finite quantity—which is impossible.

I gather from Audrius that that concoction contains ten different ingredients. In addition to vodka, rum, brandy, and grenadine, it boasts an extraction of rose, a dash of bitters, and a melted lollipop. But a cocktail is not meant to be a mélange. It is not a potpourri or an Easter parade. At its best, a cocktail should be crisp, elegant, sincere—and limited to two ingredients.” “Just two?” “Yes. But they must be two ingredients that complement each other; that laugh at each other’s jokes and make allowances for each other’s faults; and that never shout over each other in conversation. Like gin and tonic,” he said, pointing to his drink. “Or bourbon and water . . . Or whiskey and soda . . .” Shaking his head, he raised his glass and drank from it. “Excuse me for expounding.

An organism is not an inert lump of matter, but a dynamic system: it survives by taking in new matter, extracting energy from it, and then expelling it. Matter flows through an organism like water through a fountain, only slower.

He stared fixedly at the opposite bank where an angler was fishing, his line perfectly still. All of a sudden the man jerked out of the water a little sliver fish which wriggled at the end of his line. Twisting and turning it this way and that he tried to extract his hook, but in vain. Losing patience he started pulling and, as he did so, tore out the entire bloody gullet of the fish with parts of its intestines attached. Paul shuddered, feeling himself equally torn apart. It seemed to him that the hook was like his own love and that if he were to tear it out he too would be gutted by a piece of curved wire hooked deep into his essential self at the end of a line held by Madeleine.

The day before, they had started eating the saltwater-damaged bread. The bread, which they had carefully dried in the sun, now contained all the salt of seawater but not, of course, the water. Already severely dehydrated, the men were, in effect, pouring gasoline on the fire of their thirsts—forcing their kidneys to extract additional fluid from their bodies to excrete the salt. They were beginning to suffer from a condition known as hypernatremia, in which an excessive amount of sodium can bring on convulsions.

80 percent of the Mountain Aquifer’s water recharge area lies beneath the West Bank, Israel directly extracts about 90 percent of the water that is withdrawn from the aquifer annually, leaving Palestinians only the remaining 10 percent or so to exploit directly.

Tee gives her the milk so dark it looks like the Mississippi flooded into the cup. I can't imagine Tee using any sort of bottled Hershey's or Nesquik, and I'm right. She makes her own syrup, whisking Dutch-process cocoa and home-brewed vanilla extract with sugar and salt and water.

I just let the apples soak up the roses' scent." "You what?!" "This takes a teeny little while to do, but... first, you take the petals off the damask's and wash them gently. When you've washed a whole big fluffy pile of petals... you dump them all into a big pot of water! Let that boil down, and you get a sweet, pink rose syrup! While that was reducing, I lightly heated thin apple slices in an extract I made from boiled apple peels. Then I poured the rose syrup over them and let them soak for 30 minutes. That way the delicate pink color and sweet scent of the roses gently seeped into the apples. Just boiling the lot of them together into a mush like a barbarian is hardly royal, you know. An elegant and relaxing bath in rose-scented water. That is much more fitting for the Queen of Roses. If I had to give a name to perfect my new dessert, I'd call it... The Queen's Apple Tart!

In West Virginia, we've been extracting coal longer than anyone else. And after one hundred and fifty years of making other people rich, West Virginia is almost dead last among the states in per capita income, education rates and life expectancy. And it's not an anomaly. The areas with the richest fossil fuel resources, whether coal in West Virginia and Kentucky, or oil in Louisiana and Mississippi, are the areas with the lowest standards of living. In part, this is a necessity of the industry. The only way to convince someone to blow up their backyard or poison their water is to make sure they are so desperate that they have no other option.

The principal reason for this limited mastery of materials was the energy constraint: for millennia our abilities to extract, process, and transport biomaterials and minerals were limited by the capacities of animate prime movers (human and animal muscles) aided by simple mechanical devices and by only slowly improving capabilities of the three ancient mechanical prime movers: sails, water wheels, and wind mills. Only the conversion of the chemical energy in fossil fuels to the inexpensive and universally deployable kinetic energy of mechanical prime movers (first by external combustion of coal to power steam engines, later by internal combustion of liquids and gases to energize gasoline and Diesel engines and, later still, gas turbines) brought a fundamental change and ushered in the second, rapidly ascending, phase of material consumption, an era further accelerated by generation of electricity and by the rise of commercial chemical syntheses producing an enormous variety of compounds ranging from fertilizers to plastics and drugs.

I had entered the Green [of Glasgow] by the gate at the foot of Charlotte Street—had passed the old washing-house. I was thinking upon the engine at the time, and had gone as far as the herd's house, when the idea came into my mind that as steam was an elastic body it would rush into a vacuum, and if a communication were made between the cylinder and an exhausted vessel it would rush into it, and might be there condensed without cooling the cylinder. I then saw that I must get rid of the condensed steam and injection water if I used a jet, as in Newcomen's engine. Two ways of doing this occurred to me. First, the water might be run off by a descending pipe, if an outlet could be got at the depth of 35 or 36 feet, and any air might be extracted by a small pump. The second was to make the pump large enough to extract both water and air. ... I had not walked further than the Golf-house when the whole thing was arranged in my mind. {In Robert Hart's words, a recollection of the description of Watt's moment of inspiration, in May 1765, for improving Thomas Newcomen's steam engine.}

Ideally, a fair and equitable society would regulate debt in line with the ability to be paid without pushing economies into depression. But when shrinking markets deepen fiscal deficits, creditors demand that governments balance their budgets by selling public monopolies. Once the land, water and mineral rights are privatized, along with transportation, communications, lotteries and other monopolies, the next aim is to block governments from regulating their prices or taxing financial and rentier wealth. The neo-rentier objective is threefold: to reduce economies to debt dependency, to transfer public utilities into creditor hands, and then to create a rent-extracting tollbooth economy. The financial objective is to block governments from writing down debts when bankers and bondholders over-lend. Taken together, these policies create a one-sided freedom for rentiers to create a travesty of the classical “Adam Smith” view of free markets. It is a freedom to reduce the indebted majority to a state of deepening dependency, and to gain wealth by stripping public assets built up over the centuries.

Note: If you are going to make your own tincture from cordyceps powder, then use a 50 percent alcohol solution in a 1:5 herb:liquid ratio. Add the cordyceps powder to the water only. Starting with cold water, bring the mixture to a boil, then cover and let steep overnight. Then add the alcohol and let it steep for a few weeks. This will more efficiently extract the polysaccharides from the root. Some

I never leave home without my cayenne pepper. I either stash a bottle of the liquid extract in my pocket book or I stick it in the shopping cart I pull around with me all over Manhattan. When it comes to staying right side up in this world, a black woman needs at least three things. The first is a quiet spot of her own, a place away from the nonsense. The second is a stash of money, like the cash my mother kept hidden in the slit of her mattress. The last is several drops of cayenne pepper, always at the ready. Sprinkle that on your food before you eat it and it’ll kill any lurking bacteria. The powder does the trick as well, but I prefer the liquid because it hits the bloodstream quickly. Particularly when eating out, I won’t touch a morsel to my lips ‘til it’s speckled with with cayenne. That’s just one way I take care of my temple, aside from preparing my daily greens, certain other habits have carried me toward the century mark. First thing I do every morning is drink four glasses of water. People think this water business is a joke. But I’m here to tell you that it’s not. I’ve known two elderly people who died of dehydration, one of whom fell from his bed in the middle of the night and couldn’t stand up because he was so parched. Following my water, I drink 8 ounces of fresh celery blended in my Vita-mix. The juice cleanses the system and reduces inflammation. My biggest meal is my first one: oatmeal. I soak my oats overnight so that when I get up all I have to do is turn on the burner. Sometimes I enjoy them with warm almond milk, other times I add grated almonds and berries, put the mixture in my tumbler and shake it until it’s so smooth I can drink it. In any form, oats do the heart good. Throughout the day I eat sweet potatoes, which are filled with fiber, beets sprinkled with a little olive oil, and vegetables of every variety. I also still enjoy plenty of salad, though I stopped adding so many carrots – too much sugar. But I will do celery, cucumbers, seaweed grass and other greens. God’s fresh bounty doesn’t need a lot of dressing up, which is why I generally eat my salad plain. From time to time I do drizzle it with garlic oil. I love the taste. I also love lychee nuts. I put them in the freezer so that when I bite into them cold juice comes flooding out. As terrific as they are, I buy them only once in awhile. I recently bit into an especially sweet one, and then I stuck it right back in the freezer. “Not today, Suzie,” I said to myself, “full of glucose!” I try never to eat late, and certainly not after nine p.m. Our organs need a chance to rest. And before bed, of course, I have a final glass of water. I don’t mess around with my hydration.

Some books are to be tasted, others to be swallowed, and some few to be chewed and digested; that is, some books are to be read only in parts; others to be read, but not curiously; and some few to be read wholly, and with diligence and attention. Some books also may be read by deputy, and extracts made of them by others; but that would be only in the less important arguments, and the meaner sort of books, else distilled books are like common distilled waters, flashy things. Reading maketh a full man; conference a ready man; and writing an exact man. And therefore, if a man write little, he had need have a great memory; if he confer little, he had need have a present wit: and if he read little, he had need have much cunning, to seem to know, that he doth not. Histories make men wise; poets witty; the mathematics subtile; natural philosophy deep; moral grave; logic and rhetoric able to contend. ---- Alcuni libri devono essere gustati, altri masticati e digeriti, vale a dire che alcuni libri vanno letti solo in parte, altri senza curiosità, e altri per intero, con diligenza ed attenzione. Alcuni libri possono essere letti da altri e se ne possono fare degli estratti, ma ciò riguarderebbe solo argomenti di scarsa importanza o di libri secondari perché altrimenti i libri sintetizzati sono come l’acqua distillata, evanescente. La lettura completa la formazione di un uomo; il parlare lo fa abile, e la scrittura lo trasforma in un uomo preciso. E, pertanto, se un uomo scrive poco, deve avere una grande memoria, se parla poco ha bisogno di uno spirito arguto; se legge poco deve avere bisogno di molta astuzia in modo da far sembrare di sapere quello che non sa. Le storie fanno gli uomini saggi; i poeti arguti; la matematica sottile; la filosofia naturale profondi; la logica e la retorica abili nella discussione.

The Man Who Ploughed the Sea First published in Satellite, June 1957 Collected in Tales from the White Hart This story was written in Miami, in 1954. Despite the lapse of time, many of the themes of this story are surprisingly up-to-date, and a few years ago I was amazed to read a description in a scientific journal of a ship-borne device to extract uranium from sea water! I sent a copy of the story to the inventors, and apologised for invalidating their patent.

Minutes, blithesome mortal, are bits of ore That you must not release without extracting the gold!  Remember, Time is a greedy player Who wins without cheating, every round! It's the law. The daylight wanes; the night deepens; remember! The abyss thirsts always; the water-clock runs low.  Soon will sound the hour when divine Chance, When august Virtue, your still virgin wife, When even Repentance (the very last of inns!), When all will say: Die, old coward! it is too late!

RECIPE FOR NOVEMBER CAKES Ingredients for the cake: 1 cup milk ½ cup water ¼ cup vegetable oil 1 tablespoon butter 2 eggs 3 ½ cups flour 1 ½ teaspoons salt 3 tablespoons sugar 3 teaspoons (1 packet) active dry yeast for the filling: 3 tablespoons melted butter ¼ teaspoon orange extract for the glaze: ½ cup honey 8 tablespoons butter ¾ cup brown sugar 2 tablespoons whipping cream ½ teaspoon vanilla extract for the icing: ½ cup powdered sugar 1 tablespoon melted butter 1 tablespoon water

Resentment is a storytelling passion,' says the philosopher Charles Griswold in his book Forgiveness. I know well how compelling those stories are, how they grant immortality to an old injury. The teller goes in circles like a camel harnessed to a rotary water pump, diligently extracting misery, reviving feeling with each retelling. Feelings are kept alive that would fade away without narrative, or are invented by narratives that may have little to do with what once transpired and even less to do with the present moment.

One morning Profane woke up early, couldn't get back to sleep and decided on a whim to spend the day like a yo-yo, shuttling on the subway back and forth underneath 42nd Street, from Times Square to Grand Central and vice versa. He made his way to the washroom of Our Home, tripping over two empty mattresses on route. Cut himself shaving, had trouble extracting the blade and gashed a finger. He took a shower to get rid of the blood. The handles wouldn't turn. When he finally found a shower that worked, the water came out hot and cold in random patterns. He danced around, yowling and shivering, slipped on a bar of soap and nearly broke his neck. Drying off, he ripped a frayed towel in half, rendering it useless. He put on his skivvy shirt backwards, took ten minutes getting his fly zipped and another fifteen repairing a shoelace which had broken as he was tying it. All the rests of his morning songs were silent cuss words. It wasn't that he was tired or even notably uncoordinated. Only something that, being a schlemihl, he'd known for years: inanimate objects and he could not live in peace.

The Undivided Wholeness of All Things Most mind-boggling of all are Bohm's fully developed ideas about wholeness. Because everything in the cosmos is made out of the seamless holographic fabric of the implicate order, he believes it is as meaningless to view the universe as composed of "parts, " as it is to view the different geysers in a fountain as separate from the water out of which they flow. An electron is not an "elementary particle. " It is just a name given to a certain aspect of the holomovement. Dividing reality up into parts and then naming those parts is always arbitrary, a product of convention, because subatomic particles, and everything else in the universe, are no more separate from one another than different patterns in an ornate carpet. This is a profound suggestion. In his general theory of relativity Einstein astounded the world when he said that space and time are not separate entities, but are smoothly linked and part of a larger whole he called the space-time continuum. Bohm takes this idea a giant step further. He says that everything in the universe is part of a continuum. Despite the apparent separateness of things at the explicate level, everything is a seamless extension of everything else, and ultimately even the implicate and explicate orders blend into each other. Take a moment to consider this. Look at your hand. Now look at the light streaming from the lamp beside you. And at the dog resting at your feet. You are not merely made of the same things. You are the same thing. One thing. Unbroken. One enormous something that has extended its uncountable arms and appendages into all the apparent objects, atoms, restless oceans, and twinkling stars in the cosmos. Bohm cautions that this does not mean the universe is a giant undifferentiated mass. Things can be part of an undivided whole and still possess their own unique qualities. To illustrate what he means he points to the little eddies and whirlpools that often form in a river. At a glance such eddies appear to be separate things and possess many individual characteristics such as size, rate, and direction of rotation, et cetera. But careful scrutiny reveals that it is impossible to determine where any given whirlpool ends and the river begins. Thus, Bohm is not suggesting that the differences between "things" is meaningless. He merely wants us to be aware constantly that dividing various aspects of the holomovement into "things" is always an abstraction, a way of making those aspects stand out in our perception by our way of thinking. In attempts to correct this, instead of calling different aspects of the holomovement "things, " he prefers to call them "relatively independent subtotalities. "10 Indeed, Bohm believes that our almost universal tendency to fragment the world and ignore the dynamic interconnectedness of all things is responsible for many of our problems, not only in science but in our lives and our society as well. For instance, we believe we can extract the valuable parts of the earth without affecting the whole. We believe it is possible to treat parts of our body and not be concerned with the whole. We believe we can deal with various problems in our society, such as crime, poverty, and drug addiction, without addressing the problems in our society as a whole, and so on. In his writings Bohm argues passionately that our current way of fragmenting the world into parts not only doesn't work, but may even lead to our extinction.

depression was a successful adaptation to ceaseless pain and hardship [...] feeling bad all the time and expecting the worst had been natural ways of equilibrating themselves with the lousiness of their circumstances. Few things gratified depressives, after all, more than really bad news [...] Grim situations were Katz's niche the way murky water was a carp's [...] he might well have started making music again, had it not been for the accident of success. He flopped around on the ground, heavily carplike, his psychic gills straining futilely to extract dark sustenance from an atmosphere of approval and plenitude.

The juxtapositions can seem haphazard, and to some extent they are; we watch his mind and pen leap from an insight about mechanics, to a doodle of hair curls and water eddies, to a drawing of a face, to an ingenious contraption, to an anatomical sketch, all accompanied by mirror-script notes and musings. But the joy of these juxtapositions is that they allow us to marvel at the beauty of a universal mind as it wanders exuberantly in free-range fashion over the arts and sciences and, by doing so, senses the connections in our cosmos. We can extract from his pages, as he did from nature’s, the patterns that underlie things that at first appear disconnected.

Try the experiment of taking a few deep breaths, holding the mental image that you are absorbing a large amount of Prana with each inward breath, and you will feel an influx of new strength. This is worth trying when you feel tired and exhausted. Likewise, drink slowly a cupful of water, forming the mental image that you are extracting from the water a great supply of Prana which is stored up in it, and you will experience a similar result. Likewise, in eating, if you will masticate your food slowly, holding the mental image that you are extracting the strength of the Prana in the food, you will receive a much greater per cent of nourishment and strength from the food than you would

It is feminist thinking that empowers me to engage in a constructive critique of [Paulo] Freire’s work (which I needed so that as a young reader of his work I did not passively absorb the worldview presented) and yet there are many other standpoints from which I approach his work that enable me to experience its value, that make it possible for that work to touch me at the very core of my being. In talking with academic feminists (usually white women) who feel they must either dismiss or devalue the work of Freire because of sexism, I see clearly how our different responses are shaped by the standpoint that we bring to the work. I came to Freire thirsty, dying of thirst (in that way that the colonized, marginalized subject who is still unsure of how to break the hold of the status quo, who longs for change, is needy, is thirsty), and I found in his work (and the work of Malcolm X, Fanon, etc.) a way to quench that thirst. To have work that promotes one’s lib­eration is such a powerful gift that it does not matter so much if the gift is flawed. Think of the work as water that contains some dirt. Because you are thirsty you are not too proud to extract the dirt and be nourished by the water. For me this is an experience that corresponds very much to the way individuals of privilege respond to the use of water in the First World context. When you are privileged, living in one of the richest countries in the world, you can waste resources. And you can especially justify your dispos­al of something that you consider impure. Look at what most people do with water in this country. Many people purchase special water because they consider tap water unclean—and of course this purchasing is a luxury. Even our ability to see the water that come through the tap as unclean is itself informed by an imperialist consumer per­ spective. It is an expression of luxury and not just simply a response to the condition of water. If we approach the drinking of water that comes from the tap from a global perspective we would have to talk about it differently. We would have to consider what the vast majority of the peo­ ple in the world who are thirsty must do to obtain water. Paulo’s work has been living water for me.

I go to one of my favorite Instagram profiles, the.korean.vegan, and I watch her last video, in which she makes peach-topped tteok. The Korean vegan, Joanne, cooks while talking about various things in her life. As she splits open a peach, she explains why she gave up meat. As she adds lemon juice, brown sugar, nutmeg, a pinch of salt, cinnamon, almond extract, maple syrup, then vegan butter and vegan milk and sifted almond and rice flour, she talks about how she worried about whitewashing her diet, about denying herself a fundamental part of her culture, and then about how others don't see her as authentically Korean since she is a vegan. I watch other videos by Joanne, soothed by her voice into feeling human myself, and into craving the experiences of love she talks of and the food she cooks as she does. I go to another profile, and watch a person's hands delicately handle little knots of shirataki noodles and wash them in cold water, before placing them in a clear oden soup that is already filled with stock-boiled eggs, daikon, and pure white triangles of hanpen. Next, they place a cube of rice cake in a little deep-fried tofu pouch, and seal the pouch with a toothpick so it looks like a tiny drawstring bag; they place the bag in with the other ingredients. "Every winter my mum made this dish for me," a voice says over the video, "just like how every winter my grandma made it for my mum when she was a child." The person in the video is half Japanese like me, and her name is Mei; she appears on the screen, rosy cheeked, chopsticks in her hand, and sits down with her dish and eats it, facing the camera. Food means so much in Japan. Soya beans thrown out of temples in February to tempt out demons before the coming of spring bring the eater prosperity and luck; sushi rolls eaten facing a specific direction decided each year bring luck and fortune to the eater; soba noodles consumed at New Year help time progress, connecting one year to the next; when the noodles snap, the eater can move on from bad events from the last year. In China too, long noodles consumed at New Year grant the eater a long life. In Korea, when rice-cake soup is eaten at New Year, every Korean ages a year, together, in unison. All these things feel crucial to East Asian identity, no matter which country you are from.

Let the apples soak in rose syrup. It is easy enough to say... but to make it work requires a huge amount of very delicate, very exacting work. Even just making the rose syrup is a delicate task. The petals must be set to boil in water that is just below the boiling point. Only when the petals are added at exactly the right moment will they reduce down into syrup this pure. Also, when she soaked the apple slices in the syrup, she used no heat at all, meaning none of the flavor was lost. As a result, her apples retained the whole of their fresh and tart flavor, becoming a solid cornerstone of the entire dish. But she did not stop there. She even brushed the finished tarts with more of the apple extract she made. For her cute and delicate dishes, she will not scrimp on a single step!

Molten Chocolate Cakes Makes 4 single-serve cakes Ingredients 1 stick unsalted butter 6 ounces semisweet chocolate chips 2 egg yolks 2 eggs ¼ cup sugar 1 teaspoon vanilla extract 2 tablespoons all-purpose flour Directions 1. Preheat the oven to 450°F. 2. Spray the insides of 4 ramekins with baking spray. Put the ramekins on a baking sheet. 3. Microwave the butter and chocolate chips in a microwave-safe bowl for 1 minute. The butter should be almost all melted. The chocolate won’t be completely melted. 4. Whisk the butter and chocolate mixture until smooth. 5. Separate two egg yolks from their whites: Crack both eggs into a bowl without breaking the yolks. Then take an empty, disposable plastic water bottle, squeeze it, hold the opening to a yolk, and then release to suck the yolk into the bottle. Repeat with the second yolk. Then deposit both yolks into a clean bowl by squeezing the bottle and pouring them out. 6. Beat the egg yolks, eggs, sugar, and vanilla extract in an electric mixer on high or with a whisk until the mixture is thick. 7. Fold the butter and chocolate mixture into the egg mixture. 8. Add the flour to the mixture gradually. Don’t overmix. 9. Divide the batter into the 4 ramekins. 10. Bake the cakes for 8 to 12 minutes or until the cakes have risen over the sides of the ramekins and the tops of the cakes no longer jiggle when the baking sheet is given a little shake. The cake centers should still be soft. 11. Remove the cakes from the oven and let them cool for 1 minute. 12. Cover the cakes with upside-down dessert plates, flip the ramekins over, and remove the ramekins from the cakes. Eat immediately!

The odor of burning sulphur shifted on the night air, acrid, a little foul. Somewhere, the Canaan dwellers had learned of a supplier of castor - an extract from the beaver's perineal glands. Little packets containing the brown-orange mass of dried animal matter arrived from Detroit at the Post Office's "general delivery." At home, by the kerosene light, the recipients unwrapped the packets. A poor relative sometimes would be given some of the fibrous gland, bitter and smelling slightly like strong human sweat, and the rest would go into a Mason jar. Each night, as prescribed by old Burrifous through his oracle, Ronnie, a litt1e would be mixed with clear spring water. And as it gave the water a creamy, rusty look, the owner would sigh with awe and fear. The creature, wolf or man, became more real through the very specific which was to vanquish him.

Our steady resistance forms cracks in the world of profit margins. It transitions us away from self-destruction. We are a thorn in the side of a world that believes it must extract to exist, a bone-deep reminder there are other ways of being…Some of us leave the land to bring our case to the financiers of the industry we oppose, to present the data and oppositional testimony the banks ostensibly have no knowledge of. In here, I feel like an exotic bird to be examined for potential danger. In here, alongside discussion of financial investments, I remind corporate heads that they drink water and breathe air. As awkward as it can be to remind a person of their own humanity, it has proven exceedingly effective to bring Indigenous rights and the voice of the land into these spaces. SACRED RESISTANCE by Tara Houska, Zhaabowekwe, Couchiching First Nation

For those whose life together is not one shiny, sunny thing, and often a mixed blessing, Mercury is the natural ruler. We were not easy, you and I. You were trouble and I am difficult. You were faithless and I am fixed. You said you had struck gold when you met me--but you loved bonds that could be broken--gold dissolves in mercury just as salt dissolves in water--but, in reality, nothing is lost. Death, though, is a different reality. You are dissolved. Into what? Into time, into space, into the leaky container that is me, who will also dissolve into time, into space. No. 80 on the Periodic Table, you are gone. But before I take up my role as the long-suffering one--the gold-band-wearing survivor who was always there and is still--I am aware that mercury makes possible the extraction of gold from poorer-quality ores. You brought out the best in me.

Livia could have made a sugo blindfold- she had been making it almost every day for years. The only difficulty was, there were as many different kinds of sugo as there were days in a month. There was the everyday version, which might be no more than a handful of ripe tomatoes squashed with the tip of a knife to release the juices, then quickly fried in oil. There was the classic version, in which the tomatoes were simmered along with some garlic and onions until they had reduced to a thick, pulpy stew. Then there was a richer version, in which pieces of meat were cooked for several hours to extract all the flavor, and so on all the way up to ragù del guardaporte, the gatekeeper's sauce, so called because it required someone to sit by it all day, adding little splashes of water to stop the rolls of meat stuffed with parsley, garlic and cheese from drying out.

the air veined with balancings in the rootless spaces where endless worlds are formed and dissolve snow duvet dancing in the night beating in the heart’s ear of a language so close to being here — memory of snow on the skin melted flakes of past images edgeless night on the edge of memory clouds assemble and dilate the straw thrown into the light bright plovers turning under the wind I listen again to what ear throat fingers and brain extract in a moment from the endless flowing stream of things a water that transports friable words which we pass from hand to hand from mouth to ear, bits of mourning and clarity — low voices and the footsteps become clear the embers of a life roll on without brakes red of a morning, of another sunset in the gorges, on the broken stonefields someone within me listens relentlessly to the inaudible beating in things. from " Nuits

In 2004 the British government’s official advisers, the Royal Commission on Environmental Pollution, proposed that 30 per cent of the United Kingdom’s waters should become reserves in which no fishing or any other kind of extraction happened.58 In 2009 an environmental coalition launched a petition for the same measure – strict protection for 30 per cent of UK seas – which gathered 500,000 signatures.59 Yet, while some nations, including several that are much poorer than the United Kingdom, have started shutting fishing boats out of large parts of their seas, at the time of writing we have managed to protect a spectacular 0.01 per cent of our territorial waters: five of our 48,000 square kilometres. This takes the form of three pocket handkerchiefs: around Lundy Island in the Bristol Channel, Lamlash Bay on the Isle of Arran and Flamborough Head in Yorkshire. There are plenty of other nominally protected areas but they are no better defended from industrial fishing than our national parks are defended from farming.

As we stand before this sacred doorway [the doorway to meaning], we realize its response to us is conditional, albeit only in the sense that it’s reflective. If we stand before it arrogant and haughty, indeed the door will remained locked. If we stand before it in doubt, it will disappear. If we knock upon it distracted, our minds somewhere else, we fail to see it open. Anyone in the world can go through it, and there could never be a key. Yet it opens only when we approach it in a certain, truthful way. Otherwise, we may not notice its openness and its infinite offering again and again. To pass into this fertile land of meaning, we must arrive in reverence. We must approach the door in silence, focused upon the primordial pulse of our beings and all of life. We must allow ourselves to open into acceptance, for within acceptance lives our accountability and, therefore, our ability to extract meaning for our growth—and the possibility for things to come to life. We must allow ourselves to be released into the current, the movement of acceptance, otherwise known as surrender, so that we may be taken and discovered unto ourselves. And once we are through, by God, we must celebrate, for what else is there to do?

JUMBO GINGERBREAD NUT MUFFINS Once you try these jumbo-size, nut- and oil-rich muffins, you will appreciate how filling they are. They are made with eggs, coconut oil, almonds, and other nuts and seeds, so they are also very healthy. You can also add a schmear of cream cheese or a bit of unsweetened fruit butter for extra flavor. To fill out a lunch, add a chunk of cheese, some fresh berries or sliced fruit, or an avocado. While walnuts and pumpkin seeds are called for in the recipe to add crunch, you can substitute your choice of nut or seed, such as pecans, pistachios, or sunflower seeds. A jumbo muffin pan is used in this recipe, but a smaller muffin pan can be substituted. If a smaller pan is used, reduce baking time by about 5 minutes, though always assess doneness by inserting a wooden pick into the center of a muffin and making sure it comes out clean. If you make the smaller size, pack 2 muffins for lunch. Makes 6 4 cups almond meal/flour 1 cup shredded unsweetened coconut ½ cup chopped walnuts ½ cup pumpkin seeds Sweetener equivalent to ¾ cup sugar 2 teaspoons ground cinnamon 1 tablespoon ground ginger 1 teaspoon ground nutmeg ½ teaspoon ground cloves 1 teaspoon sea salt 3 eggs ½ cup coconut oil, melted 1 teaspoon vanilla extract ½ cup water Preheat the oven to 350°F. Place paper liners in a 6-cup jumbo muffin pan or grease the cups with coconut or other oil. In a large bowl, combine the almond meal/flour, coconut, walnuts, pumpkin seeds, sweetener, cinnamon, ginger, nutmeg, cloves, and salt. Mix well. In a medium bowl, whisk the eggs. Stir in the coconut oil, vanilla, and water. Pour the egg mixture into the almond meal mixture and combine thoroughly. Divide the batter evenly among the muffin cups. Bake for 30 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Per serving (1 muffin): 893 calories, 25 g protein, 26 g carbohydrates, 82 g total fat, 30 g saturated fat, 12 g fiber, 333 mg sodium BRATWURST WITH BELL PEPPERS AND SAUERKRAUT Living in Milwaukee has turned me on to the flavors of German-style bratwurst, but any spicy sausage (such as Italian, chorizo, or andouille) will do just fine in this recipe. The quality of the brat or sausage makes the dish, so choose your favorite. The spices used in various sausages will vary, so I kept the spices and flavors of the sauerkraut mixture light. However, this makes the choice of bratwurst or sausage the crucial component of this dish. You can also add ground coriander, nutmeg, and

You've had hot coffee before, and in the hands of a skilled maker, coffee can be amazing. But the fact is that coffee is one of the hardest things to get right in the world. Even with great beans and a great roast and great equipment, a little too much heat, the wrong grind, or letting things go on too long will produce a cup of bitterness. Coffee's full of different acids, and depending on the grind, temperature, roast, and method, you can "overextract" the acids from the beans, or overheat them and oxidize them, producing that awful taste you get at donut shops and Starbucks. But there is Another Way. If you make coffee in cold water, you only extract the sweetest acids, the highly volatile flavors that hint at chocolate and caramel, the ones that boil away or turn to sourness under imperfect circumstances. Brewing coffee in cold water sounds weird, but in fact, it's just about the easiest way to make a cup (or a jar) of coffee. Just grind coffee -- keep it coarse, with grains about the size of sea salt -- and combine it with twice as much water in an airtight jar. Give it a hard shake and stick it somewhere cool overnight (I used a cooler bag loaded with ice from ice camp and wrapped the whole thing in bubble wrap for insulation). In the morning, strain it through a colander and a paper coffee filter. What you've got now is coffee concentrate, which you can dilute with cold water to taste -- I go about half and half. If you're feeling fancy, serve it over ice.

The evening was a string of miserable minutes strung together in tiny clusters. Three minutes for a man shot through the shoulder; Ellis put first a finger in the entry wound and then another in the exit and when his fingers touched, he decided the man was only lightly injured and didn’t need a surgeon. Three minutes to set a broken wrist and splint it with a strip of cowhide and a piece of wood from a sycamore tree. Two minutes to tourniquet a leg, then extract a piece of wire deep in the meat of it. A minute to peek under a pink, saturated bandage several inches below a slender belly button; he saw thin, red water leaking from a hole and smelled urine, knew the ball had breached the bladder. It would either heal or it wouldn’t, but nothing to do about it so he set the soul aside, a case not to be operated upon. He turned a man’s head looking for the source of a trickle of blood and had ten terrible minutes trying to stop torrential bleeding from under his clavicle; frantic moments during which he could get neither a finger nor a clamp around the pulsating source. All bleeding stops eventually though, and the case did not violate the rule. He took two minutes to settle his own breathing, then four minutes sewing a torn scalp, and half a minute saying a prayer over a fat, cigar-shaped dead man. After awhile, he had the impression he wasn’t seeing men, but parts—an exploded chest, a blood swolled thigh, a busted jaw with its teeth spat to the wind or swallowed. It was more than a man could take and a lot less than there was to be seen.

Cakes: Microwave milk, water, oil, and butter for two minutes. Make certain it is not too hot to touch (90–100 degrees. We don’t want to kill off our little hardworking yeast, do we? No. We are not killers). Crack eggs into liquid. In the mixing bowl of a standing mixer, combine 1 ½ cups of flour, the salt, sugar, and yeast. Add the liquid and stir thoroughly. Add remaining 2 cups of flour one cup at a time, stirring between each addition. With mixer on low and using the bread paddle or hook, mix dough for 4 minutes. If you don’t have a standing mixer for some strange reason, which I cannot fathom because they are the most useful things ever, you can knead it by hand for 8 minutes instead. Scrape dough into a greased and floured mixing bowl. Let rise for one hour in a warm place. (I preheat my oven to 100 degrees and then turn it off before putting the dough inside, covered with a towel. This is a Great Way to Not Kill Your Yeast.) After one hour, remove the dough and place on a floured cutting board. Gently roll it out to a 12 x 20 inch(ish) rectangle. Combine 3 tablespoons melted butter and ¼ teaspoon orange extract for the filling. Spoon the filling to cover the rectangle, then roll it up. It will be . . . slimy. Delicious, but slimy. Use a sharp knife to cut the log into 12 rolls. (They should be swirled like cinnamon rolls.) Place each roll cut side up in a greased muffin tin and let rise for a half hour covered with the towel. Preheat the oven to 400 degrees, then bake rolls (remove the towel first, flames are such a pain in the kitchen) for 14 minutes. Let them cool in the pan for a few minutes, then tip them out onto a large plate for the next step.

Here’s what the Encyclopedia Galactica has to say about alcohol. It says that alcohol is a colorless volatile liquid formed by the fermentation of sugars and also notes its intoxicating effect on certain carbon-based life forms. The Hitchhiker’s Guide to the Galaxy also mentions alcohol. It says that the best drink in existence is the Pan Galactic Gargle Blaster. It says that the effect of drinking a Pan Galactic Gargle Blaster is like having your brains smashed out by a slice of lemon wrapped round a large gold brick. The Guide also tells you on which planets the best Pan Galactic Gargle Blasters are mixed, how much you can expect to pay for one and what voluntary organizations exist to help you rehabilitate afterward. The Guide even tells you how you can mix one yourself. Take the juice from one bottle of the Ol’ Janx Spirit, it says. Pour into it one measure of water from the seas of Santraginus V—Oh, that Santraginean seawater, it says. Oh, those Santraginean fish! Allow three cubes of Arcturan Mega-gin to melt into the mixture (it must be properly iced or the benzine is lost). Allow four liters of Fallian marsh gas to bubble through it, in memory of all those happy bikers who have died of pleasure in the Marshes of Pallia. Over the back of a silver spoon float a measure of Qualactin Hypermint extract, redolent of all the heady odors of the dark Qualactin Zones, subtle, sweet and mystic. Drop in the tooth of an Algolian Suntiger. Watch it dissolve, spreading the fires of the Algolian Suns deep into the heart of the drink. Sprinkle Zamphuor. Add an olive. Drink…but…very carefully… The Hitchhiker’s Guide to the Galaxy sells rather better than the Encyclopedia Galactica.

CHOCOLATE TRUFFLES 6 tablespoons chilled butter ( ¾ stick, 3 ounces) 12-ounce package semi-sweet chocolate chips (two cups—I used Ghirardelli’s) ½ cup firmly packed powdered sugar (confectioner’s sugar) 6 egg yolks 1 Tablespoon rum, brandy, flavored brandy, or vanilla extract   Put an inch or so of water in the bottom half of a double boiler and heat it to a gentle boil. Cut the butter in chunks and place them in the top half of the double boiler. Add the chips and then the powdered sugar and set the top half over the bottom half. Put on the cover and let everything melt while you…   Beat the egg yolks in a small bowl with a whisk. Whisk until they’re thoroughly combined, but stop before they get fluffy or lighter in color.   Stir the chocolate until it’s completely melted. It will be thick, almost like fudge. Remove the top half of the double boiler and set it on a cold burner.   Stir several spoonfuls of beaten egg yolk into the chocolate mixture. When that’s incorporated, stir in several more spoonfuls. Keep adding egg yolk in small amounts, stirring constantly, until all the egg yolks have been incorporated and the chocolate mixture is smooth and glossy.   Stir in the rum, brandy, or vanilla. Put the lid back on the top of the double boiler and refrigerate the chocolate mixture for 3 hours. To Decorate Truffles: finely chopped nuts powdered (confectioner’s) sugar chocolate sprinkles shaved chocolate cocoa powder finely shredded coconut   Warning: This next step is fairly messy. If you like, wear disposable plastic food-server gloves. You can also lightly grease your hands, or spray them with Pam or other non-stick cooking spray so the chocolate won’t stick to your fingers.   Form small balls of chilled chocolate with your hands and roll them in bowls of the above ingredients.

The Sumerian pantheon was headed by an "Olympian Circle" of twelve, for each of these supreme gods had to have a celestial counterpart, one of the twelve members of the Solar System. Indeed, the names of the gods and their planets were one and the same (except when a variety of epithets were used to describe the planet or the god's attributes). Heading the pantheon was the ruler of Nibiru, ANU whose name was synonymous with "Heaven," for he resided on Nibiru. His spouse, also a member of the Twelve, was called ANTU. Included in this group were the two principal sons of ANU: E.A ("Whose House Is Water"), Anu's Firstborn but not by Antu; and EN.LIL ("Lord of the Command") who was the Heir Apparent because his mother was Antu, a half sister of Anu. Ea was also called in Sumerian texts EN.KI ("Lord Earth"), for he had led the first mission of the Anunnaki from Nibiru to Earth and established on Earth their first colonies in the E.DIN ("Home of the Righteous Ones")—the biblical Eden. His mission was to obtain gold, for which Earth was a unique source. Not for ornamentation or because of vanity, but as away to save the atmosphere of Nibiru by suspending gold dust in that planet's stratosphere. As recorded in the Sumerian texts (and related by us in The 12th Planet and subsequent books of The Earth Chronicles), Enlil was sent to Earth to take over the command when the initial extraction methods used by Enki proved unsatisfactory. This laid the groundwork for an ongoing feud between the two half brothers and their descendants, a feud that led to Wars of the Gods; it ended with a peace treaty worked out by their sister Ninti (thereafter renamed Ninharsag). The inhabited Earth was divided between the warring clans. The three sons of Enlil—Ninurta, Sin, Adad—together with Sin's twin children, Shamash (the Sun) and Ishtar (Venus), were given the lands of Shem and Japhet, the lands of the Semites and Indo-Europeans: Sin (the Moon) lowland Mesopotamia; Ninurta, ("Enlil's Warrior," Mars) the highlands of Elam and Assyria; Adad ("The Thunderer," Mercury) Asia Minor (the land of the Hittites) and Lebanon. Ishtar was granted dominion as the goddess of the Indus Valley civilization; Shamash was given command of the spaceport in the Sinai peninsula. This division, which did not go uncontested, gave Enki and his sons the lands of Ham—the brown/black people—of Africa: the civilization of the Nile Valley and the gold mines of southern and western Africa—a vital and cherished prize. A great scientist and metallurgist, Enki's Egyptian name was Ptah ("The Developer"; a title that translated into Hephaestus by the Greeks and Vulcan by the Romans). He shared the continent with his sons; among them was the firstborn MAR.DUK ("Son of the Bright Mound") whom the Egyptians called Ra, and NIN.GISH.ZI.DA ("Lord of the Tree of Life") whom the Egyptians called Thoth (Hermes to the Greeks)—a god of secret knowledge including astronomy, mathematics, and the building of pyramids. It was the knowledge imparted by this pantheon, the needs of the gods who had come to Earth, and the leadership of Thoth, that directed the African Olmecs and the bearded Near Easterners to the other side of the world. And having arrived in Mesoamerica on the Gulf coast—just as the Spaniards, aided by the same sea currents, did millennia later—they cut across the Mesoamerican isthmus at its narrowest neck and—just like the Spaniards due to the same geography—sailed down from the Pacific coast of Mesoamerica southward, to the lands of Central America and beyond. For that is where the gold was, in Spanish times and before.

His development (or retrogression) was rapid. His muscles became hard as iron, and he grew callous to all ordinary pain. He achieved an internal as well as external economy. He could eat anything, no matter how loathsome or indigestible; and, once eaten, the juices of his stomach extracted the last least particle of nutriment; and his blood carried it to the farthest reaches of his body, building it into the toughest and stoutest of tissues. Sight and scent became remarkably keen, while his hearing developed such acuteness that in his sleep he heard the faintest sound and knew whether it heralded peace or peril. He learned to bite the ice out with his teeth when it collected between his toes; and when he was thirsty and there was a thick scum of ice over the water hole, he would break it by rearing and striking it with stiff fore legs. His most conspicuous trait was an ability to scent the wind and forecast it a night in advance. No matter how breathless the air when he dug his nest by tree or bank, the wind that later blew inevitably found him to leeward, sheltered and snug. And not only did he learn by experience, but instincts long dead became alive again. The domesticated generations fell from him. In vague ways he remembered back to the youth of the breed, to the time the wild dogs ranged in packs through the primeval forest and killed their meat as they ran it down. It was no task for him to learn to fight with cut and slash and the quick wolf snap. In this manner had fought forgotten ancestors. They quickened the old life within him, and the old tricks which they had stamped into the heredity of the breed were his tricks. They came to him without effort or discovery, as though they had been his always. And when, on the still cold nights, he pointed his nose at a star and howled long and wolflike, it was his ancestors, dead and dust, pointing nose at star and howling down through the centuries and through him. p21

Birch bark lends a mild wintergreen flavor to brewed sodas. Birch beer, flavored with sassafras and birch, is a classic American brew. Birch bark is usually sold in homebrew stores. Bitter Orange (Bergamot) s highly aromatic, and its dried peel is an essential part of cola flavor. The dried peel and its extract are usually available in spice shops, or any store with a good spice selection. They can be pricey. Burdock root s a traditional ingredient in American root beers. It has a mild sweet flavor similar to that of artichoke. Dried burdock root is available in most Asian groceries and homebrew stores. Cinnamon has several species, but they all fall into two types. Ceylon cinnamon is thin and mild, with a faint fragrance of allspice. Southeast Asian cinnamon, also called cassia, is both stronger and more common. The best grade comes from Vietnam and is sold as Saigon cinnamon. Use it in sticks, rather than ground. The sticks can be found in most grocery stores. Ginger, a common soda ingredient, is very aromatic, at once spicy and cooling. It is widely available fresh in the produce section of grocery stores, and it can be found whole and dried in most spice shops. Lemongrass, a perennial herb from central Asia, contains high levels of citral, the pungent aromatic component of lemon oil. It yields a rich lemon flavor without the acid of lemon juice, which can disrupt the fermentation of yeasted sodas. Lemon zest is similar in flavor and can be substituted. Lemongrass is available in most Asian markets and in the produce section of well-stocked grocery stores. Licorice root provides the well-known strong and sweet flavor of black licorice candy. Dried licorice root is sold in natural food stores and homebrew stores. Anise seed and dried star anise are suitable substitutes. Sarsaparilla s similar in flavor to sassafras, but a little milder. Many plants go by the name sarsaparilla. Southern-clime sarsaparilla (Smilax spp.) is the traditional root-beer flavoring. Most of the supply we get in North America comes from Mexico; it’s commonly sold in homebrew stores. Wild sarsaparilla (Aralia spp.) is more common in North America and is sometimes used as a substitute for true sarsaparilla. Small young sarsaparilla roots, known as “root bark” are less pungent and are usually preferred for soda making, although fully mature roots give fine results. Sassafras s the most common flavoring for root beers of all types. Its root bark is very strong and should be used with caution, especially if combined with other flavors. It is easily overpowering. Dried sassafras is available in homebrew stores. Star anise, the dried fruit of an Asian evergreen, tastes like licorice, with hints of clove and cinnamon. The flavor is strong, so use star anise with caution. It is available dried in the spice section of most grocery stores but can be found much more cheaply at Asian markets.

China during the Mao era was a poor country, but it had a strong public health network that provided free immunizations to its citizens. That was where I came in. In those days there were no disposable needles and syringes; we had to reuse ours again and again. Sterilization too was primitive: The needles and syringes would be washed, wrapped separately in gauze, and placed in aluminum lunch boxes laid in a huge wok on top of a briquette stove. Water was added to the wok, and the needles and syringes were then steamed for two hours, as you would steam buns. On my first day of giving injections I went to a factory. The workers rolled up their sleeves and waited in line, baring their arms to me one after another – and offering up a tiny piece of red flesh, too. Because the needles had been used multiple times, almost every one of them had a barbed tip. You could stick a needle into someone’s arm easily enough, but when you extracted it, you would pull out a tiny piece of flesh along with it. For the workers the pain was bearable, although they would grit their teeth or perhaps let out a groan or two. I paid them no mind, for the workers had had to put up with barbed needles year after year and should be used to it by now, I thought. But the next day, when I went to a kindergarten to give shot to children from the ages of three through six, it was a difference story. Every last one of them burst out weeping and wailing. Because their skin was so tender, the needles would snag bigger shreds of flesh than they had from the workers, and the children’s wounds bled more profusely. I still remember how the children were all sobbing uncontrollably; the ones who had yet to be inoculated were crying even louder than those who had already had their shots. The pain the children saw others suffering, it seemed to me, affected them even more intensely than the pain they themselves experienced, because it made their fear all the more acute. That scene left me shocked and shaken. When I got back to the hospital, I did not clean the instruments right away. Instead, I got hold of a grindstone and ground all the needles until they were completely straight and the points were sharp. But these old needles were so prone to metal fatigue that after two or three more uses they would acquire barbs again, so grinding the needles became a regular part of my routine, and the more I sharpened, the shorter they got. That summer it was always dark by the time I left the hospital, with fingers blistered by my labors at the grindstone. Later, whenever I recalled this episode, I was guilt-stricken that I’d had to see the children’s reaction to realize how much the factory workers must have suffered. If, before I had given shots to others, I had pricked my own arm with a barbed needle and pulled out a blood-stained shred of my own flesh, then I would have known how painful it was long before I heard the children’s wails. This remorse left a profound mark, and it has stayed with me through all my years as an author. It is when the suffering of others becomes part of my own experience that I truly know what it is to live and what it is to write. Nothing in the world, perhaps, is so likely to forge a connection between people as pain, because the connection that comes from that source comes from deep in the heart. So when in this book I write of China’s pain, I am registering my pain too, because China’s pain is mine.

½ cup pomegranate juice (unsweetened) ½ cup soy, low-fat, or nonfat milk ½ cup blueberries (fresh or unsweetened frozen) 1 tablespoon lecithin granules 1 tablespoon ground flaxseed 2 tablespoons dried goji berries 3 to 4 ice cubes or crushed ice (optional) Stevia extract (optional) to taste Combine all ingredients in a blender until smooth.

HOMEMADE SWEETENED CONDENSED MILK cup boiling water 4 tablespoons butter ¾cup sugar ½teaspoon pure vanilla extract 1 cup powdered milk (I used Carnation Nonfat Pow- dered Milk, but I’ve also used my local grocery store brand.) In a blender, or using an electric mixer set on LOW, blend together the boiling water and butter. Add the sugar and let it run for a few seconds. Add the pure vanilla extract and let it run for several additional seconds. Shut off the blender or mixer, pour in the powdered milk, and then blend or mix on LOW until the resulting mixture is thick. Use immediately, or store in a covered container in the refrigerator. This homemade version of sweetened condensed milk will last for up to one week in the refrigerator. Yield: This recipe makes the equivalent of one 14-ounce can of sweetened condensed milk that can be used in pies, cakes, cookie bars and flans. Hannah’s Note: My Grandma Ingrid made this up every Sunday morning and put it in the refrigerator to use in coffee for the whole week. SUBSTITUTE FOR SWEETENED CONDENSED MILK (for anyone who needs to avoid milk or dairy) 2 large eggs 1 cup brown sugar (pack it down when you measure it) 1 teaspoon vanilla extract 2 Tablespoons flour ½ teaspoon baking powder ¼ teaspoon salt Hannah’s 1st Note: This is easy to make if you use an electric mixer. You can also make it in a blender. You must make it fresh for each recipe you bake. Beat the eggs until they’re of a uniform color and thoroughly blended. Add the brown sugar and mix it in. Add the vanilla extract. Mix it in. Add the flour and beat for one minute, making sure it’s thoroughly incorporated into the mixture. Add the baking powder and the salt. Beat for another minute. Set the resulting mixture aside on the counter until you need it in your recipe. Then add it when your recipe calls for sweetened condensed milk. Hannah’s 2nd Note: This substitute can be used in any BAKED dessert recipe, including pies, cakes, and cookie bars. DO NOT use it in frostings or candy. Yield: One recipe makes enough to substitute for one 14-ounce can of sweetened condensed milk. (That’s the store-bought size.)

Triple Power Icy Lemon Pops The Dursleys don’t want to buy Harry chocolate ice cream when they take him to the zoo on Dudley’s birthday, but when the lady asks him what he’ll have, they at least have the decency to be embarrassed to not buy him anything. They compromise by buying him a lemon pop, which Harry enjoys anyway (see Harry Potter and the Sorcerer’s Stone, Chapter 2). Grated zest of 1 lemon 3 tablespoons lemon juice 7 tablespoons granulated sugar 1¾ cups water ½ teaspoon lemon extract Place the lemon zest, lemon juice, sugar, and water in a saucepan and heat, stirring frequently, just until beginning to simmer. Remove from the heat and stir in the lemon extract. Pour into ice pop molds. Freeze until solid, about 5 hours. Makes approximately 4 (4-ounce) pops These lemon pops get their bright lemon flavor from three sources: grated lemon zest, lemon juice, and lemon extract, hence the name “Triple Power.

In the early twentieth century, for instance, opiates were widely used for all sorts of ills, even sold in syrup to calm colicky babies. Lithium baths prospered—vats of cool bubbling water said to soothe the troubled soul. Extract of conium, either on its own or coupled with iron, quinine, or Fowler’s solution, was used to treat depression, as was the plant extract nux vomica. Hyoscyamus, from the passionflower, was used to diminish sleeplessness or extreme excitement. There were tinctures of veratrine and belladonna and stimulants such as ammonia, lytta, and all kinds of aromatics in small amber jars you held just below the nostrils, sniffing in comforting drafts of lavender, rosemary, or cinnamon. So prevalent were and are attempts at biological cures, and so available for such a great span of time, that nonphysical therapies, such as psychoanalysis and other “talking cures,” are in fact the real oddity, a brief blip in what has otherwise been a mostly somatic approach to the treatment of human suffering in all its manifestations.

The two of them also seemed to have developed a light, hidden contempt for all the devices of civilization. For a life that must be maintained by washing things made of textiles and china and wood in water that had to be heated and soap that had to be made, for the elaborate techniques of making bread and fermenting vinegar and protecting chickens from predators when wild eggs lay in nests for the gathering. Contempt for the digging in the ground to make outhouses, for the footings of palisades, furrows, postholes, to extract rock for permanent and immovable walls. They seemed to have forgotten the years of childhood that preceded their life with the Kiowa as if it had only been a time of exile from their true lives in movement across the face of the great high-hearted plains and its sky and its winds. The smell of horse, the spartan lives, the unaccountable gifts of food that fell to the hand from nowhere. The men in a state of war from the moment they were born as if there were no other proper human occupation. Jube would have grown to be an aristocrat on horseback, silent and honed and lethal, and yet he had been returned to the nation of houses with roofs and white men, to the country of devices and printed books.

Another time, while on patrol with a small four-man team from my SAS squadron, out in the deserts of North Africa, we were waiting for a delayed helicopter pick-up. A 48-hour delay when you are almost out of water, in the roasting desert, can be life-threatening. We were all severely dehydrated and getting weaker fast. Every hour we would sip another small capful from the one remaining water bottle we each carried. Rationed carefully, methodically. To make matters worse, I had diarrhea, which was causing me to dehydrate even faster. We finally got the call-up that our extraction would be at dawn the next day, some 20 miles away. We saddled up during the night and started to move across the desert, weighed down by kit and fatigue. I was soon struggling. Every footstep was a monumental effort of will as we shuffled across the mountains. My sergeant, an incredible bear of a man called Chris Carter (who was tragically killed in Afghanistan; a hero to all who had served with him), could see this. He stopped the patrol, came to me, and insisted I drink the last remaining capful from his own bottle. No fuss, no show, he just made me drink it. It was the kindness, not the actual water itself, that gave me the strength to keep going when I had nothing left inside me. Kindness inspires us, it motivates us, and creates a strong, tight team: honest, supporting, empowering. No ego. No bravado or show. Simple goodness. It is the very heart of a great man, and I have never forgotten that single act that night in the desert. The thing about kindness is that it costs the giver very little but can mean the world to the receiver. So don’t underestimate the power you have to change lives and encourage others to be better. It doesn’t take much but it requires us to value kindness as a quality to aspire to above almost everything else. You want to be a great adventurer and expedition member in life and in the mountains? It is simple: be kind.

the encyclical also deals with poverty, the destruction of biodiversity, the pollution of fresh water and the oceans, sustainable food, extractive industries, and the waste created by the global economy.

Like yin and yang, the Five Elemental Energies maintain their internal harmony through a system of mutual checks and balances known as 'creative' and 'control' cycles. Both these cycles, which counteract and balance one another, are in constant operation, maintaining the dynamic fields of polar forces required to move and transform energies. The creative cycle is one of generation, like the relationship between mother and child. Water generates Wood by nourishing its growth; Wood generates Fire by providing its fuel; Fire generates Earth by familiarizing it with ashes; Earth yields Metal by extraction and refinement; Metal becomes liquid like water when it is melted.

Whole-home heat recovery systems... extract stale, moist air from any room with water use, such as bathrooms and kitchens, then extract the warmth from it to preheat the fresh air being brought back in. The fresh air is run through filters before being pumped into all living spaces in the home. It can also be used to help cool a home during warmer months. This type of system is expensive and requires good duct runs, but is very effective.

I’D HAD A SLIP from my A.A. program the previous year. The causes aren’t important now, but the consequence was the worst bender I ever went on—a two-day blackout that left me on the edges of delirium tremens and with the very real conviction I had committed a homicide. The damage I did to myself was of the kind that alcoholics sometimes do not recover from—the kind when you burn the cables on your elevator and punch a hole in the basement and keep right on going. But I went back to meetings and pumped iron and ran in the park, and relearned one of the basic tenets of A.A.—that there is no possession more valuable than a sober sunrise, and any drunk who demands more out of life than that will probably not have it. Unfortunately the nocturnal hours were never good to me. In my dreams I would be drunk again, loathsome even unto myself, a public spectacle whom people treated with either pity or contempt. I would wake from the dream, my throat parched, and walk off balance into the kitchen for a glass of water, unable to extract myself from memories about people and places that I had thought no longer belonged to my life. But the feelings released from my unconscious by the dream would not leave me. It’s like blood splatter on the soul. You

So laced and lush is this ecosystem that we walk our several miles through it today without making a footfall, only scuffs. Carol tells me that these Olympic rain forests and the rough coast to their west provide her the greatest calm of any place she has been. That she can walk in this rain forest and only be walking in this rain forest, moving in simple existence. Surprising, that, because neither of us thinks we are at all mystic. Perhaps, efficient dwellers we try to be, we simply admire the deft fit of life systems in the rain forest. The flow of growth out of growth, out of death . . . I do not quite ease off into beingness as she can. Memories and ideas leap to mind. I remember that Callenbach’s young foresters of Ecotopia would stop in the forest to hug a fir and murmur into its bark, brother tree. . . . This Hoh forest is not a gathering of brothers to humankind, but of elders. The dampness in the air, patches of fog snagged in the tree tops above, tells me another story out of memory, of having read of a visitor who rode through the California redwood forest in the first years of this century. He noted to his guide that the sun was dissipating the chilly fog from around them. No, said the guide looking to canyon walls of wood like these, no, “The trees is drinkin’ it. That’s what they live on mostly. When they git done breakfast you’ll git warm enough.” For a time, the river seduces me from the forest. This season, before the glacier melt begins to pour from the Olympic peaks, the water of the Hoh is a painfully lovely slate blue, a moving blade of delicate gloss. The boulder-stropped, the fog-polished Hoh. Question: why must rivers have names? Tentative answer: for the same reason gods do. These Peninsula rivers, their names a tumbled poem of several tongues—Quinault, Quillayute, Hoh, Bogashiel, Soleduck, Elwha, Dungeness, Gray Wolf—are as holy to me as anything I know. Forest again. For comparison’s sake I veer from the trail to take a look at the largest Sitka spruce along this valley bottom. The Park Service has honored it with a sign, giving the tree’s dimensions as sixteen feet four inches in diameter, one hundred eighty feet in height, but now the sign is propped against the prone body of the giant. Toppled, it lies like a huge extracted tunnel bore. Clambering onto its upper surface I find that the Sitka has burls, warts on the wood, bigger around than my body. For all that, I calculate that it is barely larger, if any, than the standard nineteenth-century target that Highpockets and his calendar crew are offhandedly devastating in my writing room. Evening, and west to Kalaloch through portals of sawed-through windfalls, to the campground next to the ocean. In fewer than fifty miles, mountain and ocean, arteried by this pulsing valley.

Recipe Hello from Honey Hollow! Lottie here! I hope you’re in the mood for something devilishly delicious. My famous, or rather infamous devil’s food cake is well—to die for. If you have a serious hankering for chocolate, you will not regret this. But be warned, your entire home will hold the scent of warm, tempting chocolate. It is rather hard to resist. Happy baking! From the kitchen of the Cutie Pie Bakery and Cakery Devil’s Food Cake 1½ cup of softened butter ¾ cup unsweetened baking coco 2 cups sugar 3 eggs 3 cups sifted all-purpose flour ¼ tsp salt 1 ½ tsp baking soda ¾ cup milk 1 cup hot water 1 tsp white distilled vinegar 1 tablespoon vanilla extract Instructions Preheat oven 350° Grease and dust with coco powder or flour, two 9 inch round pans or a 9x13 pan. *I prefer to use a stand mixer. Although mixing by hand works well, too. Mix and cream together coco, sugar, butter, milk and eggs. Slowly mix in one cup of hot water. Add flour, salt, baking soda, vinegar and vanilla extract. Pour into two pans evenly, or a single prepared pan. Bake at 350° for 30 minutes or until a toothpick inserted into the middle, comes out clean. Cutie Pie Bakery and Cakery’s Go-to Chocolate Frosting Recipe 6 tablespoons softened butter ¾ cup unsweetened baking coco Pinch of salt 3 tablespoons hot water 1 ¾ cup of powdered sugar In a mixing bowl, cream butter, coco, salt, and water. Stir until it reaches a smooth finish. Slowly add in powdered sugar. Make sure it reaches your desired consistency. If it’s too thick, add a touch more water. If it’s too thin, add in a touch more powdered sugar. Frost your cooled devil’s food cake and enjoy!

Voilà,” he said as he completed the procedure. Ulf smiled. He was pleased that he had a vet who said voilà. It was not necessarily what one expected from somebody whose profession was so physical, so matter-of-fact. Chefs might say voilà as they extracted some elaborate creation from the oven; an artist might say voilà as he put the final touch of paint to the canvas; a couturier might utter the word as he revealed a new outfit—but not a vet; nor, for that matter, a dentist, nor, a fortiori, a fireman, as he played the final jet of water over the dying embers of a fire.

A reminder to exercise and drink plenty of water: Cellular chemicals greedily tear the molecular structure of glucose apart to extract its sugary energy. This energy extraction is so violent that atoms are literally ripped asunder in the process. As in any manufacturing process, such fierce activity generates a fair amount of toxic waste. In the case of food, this waste consists of a nasty pile of excess electrons shredded from the atoms in the glucose molecules. Left alone, these electrons slam into other molecules within the cell transforming them into one of the most toxic substances known to humankind. They are called free radicals. If not quickly corralled, they will wreck havoc on the innards...causing mutations in your very DNA. The reason you don't die of electron overdose is that the atmosphere is full of breathable oxygen. The main function of oxygen is to act like an efficient electron absorbing sponge. At the same time the blood is delivering foodstuffs to your tissues, it is also carrying those oxygen sponges. Any excess electrons are absorbed by the sponges, and after a bit of molecular alchemy, are transformed into equally hazardous but now fully transportable CO2. The blood is carried back to your lungs where the CO2 leaves the blood and you breathe it out... keeping the food you eat from killing you. This is why blood has to be everywhere inside you serving as both wait staff and hazmat team. Any tissue without blood is going to starve to death, your brain included.

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The poem embodies the beliefs of the Babylonians and Assyrians concerning the origin of the universe; it describes the coming forth of the gods from chaos, and tells the story of how the forces of disorder, represented by the primeval water-gods Apsû and Tiamat, were overthrown by Ea and Marduk respectively, and how Marduk, after completing the triumph of the gods over chaos, proceeded to create the world and man. The poem is known to us from portions of several Assyrian and late-Babylonian copies of the work, and from extracts from it written out upon the so-called "practice-tablets," or students' exercises, by pupils of the Babylonian scribes. The Assyrian copies of the work are from the great library which was founded at Nineveh by Ashur-bani-pal, king of Assyria from B.C. 668 to about B.C. 626; the Babylonian copies and extracts were inscribed during the period of the kings of the

In candlelight on a bitter January evening, Consolata cleans, washes and washes again two freshly killed hens. They are young, poor layers with pinfeathers difficult to extract. Their hearts, necks, giblets and livers turn slowly in boiling water. She lifts the skin to reach under it, fingering as far as she can. Under the breast, she searches for a pocket close to the wing. Then, holding the breast in her left palm, the fingers of her right tunnel the back skin, gently pushing for the spine. Into all these places—where the skin has been loosened and the membrane separated from the flesh it once protected—she slides butter. Thick. Pale. Slippery.

Get a small pan and fill it with water. Add some vanilla extract and cinnamon and put it on the stove. Your house will smell like a delicious bakery in no time.

Entrepreneurship, or rather the actions of entrepreneurs, can be understood as the generation of energy. This energy, or innovation, can be observed in the steam engine's ability to extract water from mines. Later, the same steam engine was co-opted and incorporated into other forms of innovation, such as trains, resulting in a different kind of utility. This newly co-opted and fused energy brings about agility, new utility, and increased effectiveness.

For billions and billions of years, while the planet Earth was spinning through space, the process of evolution took place. There were minerals, then plants, then animals, all formed from atoms created in the stars. The planet had been floating in space for 4.5 billion years before modern humans showed up. It is worth noting that before humans showed up, life on Earth for the other species stayed pretty much the same. Food, shelter, and survival were the name of the game. Things haven’t really changed that much for them. The monkeys lived in trees for tens of millions of years, just as they do now. The fish swam in the waters for hundreds of millions of years, just as they do now. Everything on Earth stayed pretty much the same until you humans showed up with your human mind. You discovered electricity and made the nighttime bright. You built giant skyscrapers and machinery that never existed before. You even dug into the earth, extracted minerals, and developed advanced materials like silicon chips. Then you built a rocket ship, got in, and flew to the moon. Compare that to what any other animals have done. They are living exactly the same as they did a thousand years ago, a hundred thousand years ago, a million years ago. You’re not. You used to live in caves; now you’re planning to live on Mars. What did that? Did God hide a rocket ship, and you found it somewhere? No, your mind did that. Your mind figured out everything was made of atoms, then you figured out how to split the atom. The human mind actually figured out how the universe was made, all the way down to the quantum level. Your mind put up the Hubble Space Telescope that can see back to the beginning of creation. The Hubble can pick up light that has been traveling through space for more than thirteen billion years. This allows us to see what was happening thirteen billion years ago. Can you even think about that? The fact is you can because you have a human mind.

There are many types of steam engines, but they all share one common principle. You burn some kind of fuel, such as coal, and use the resulting heat to boil water, producing steam. As the steam expands it pushes a piston. The piston moves, and anything that is connected to the piston moves with it. You have converted heat into movement! In eighteenth-century British coal mines, the piston was connected to a pump that extracted water from the bottom of the mineshafts. The earliest engines were incredibly inefficient. You needed to burn a huge load of coal in order to pump out even a tiny amount of water. But in the mines coal was plentiful and close at hand, so nobody cared.

Life is like coffee, sometimes when you feel you are drowned in hot water, life is actually brewing you to extract your true essence and spread the aroma of your inner self around.

JOSEPH O'BRIEN Notes on the basics: Flour, sugar. Only the best ingredients. Quarter to half cup of confectioners' sugar to make him just sweet enough, but not too much. Salt to complement the sweet. A good balance is essential. High-quality yeast. Vanilla extract because it goes well with just about everything. Royal icing to make him stick and never wander away. A pinch here and there of favorite herbs or spices (basil, oregano, anise, cinnamon, turmeric). Warm water, not too hot or you'll create a scalded man, angry and hard to live with. High-quality olive oil for helping him move through life with ease, never getting stuck or losing pieces of himself. Knead the dough just long enough--- very important. Kneading too long will make him hard and unbendable, like a rock in the stomach. Kneading not long enough will make him soft--- too weak, too pliable, a moldable mess in anyone's hands. Not a good man. Creativity, dreams, love: crucial ingredients, always.

RICE CAKES These are now a staple for the whole pro peloton. They are super-easy to make and can provide a tasty snack for kids as well. I have used these in other endurance sports, including Olympic sailing. Servings 20 Calories per serving: 157 kcal Carbohydrate per serving: 23 g Fat per serving: 6 g Protein per serving: 3 g INGREDIENTS 500 g white short-grain rice 1 l water 2 tbsp coconut oil 2 tbsp sugar (white or brown) 1 tsp vanilla extract 300 g cream cheese (or 200 g creamed coconut) METHOD 1. In a rice cooker, cook the rice with the water, sugar, vanilla and coconut oil. If you are not using a rice cooker, follow the instructions on the rice packet. 2. When cooked, mix in the cream cheese. For a non-dairy alternative, substitute 200 g of creamed coconut.

Horchata TOTAL PREP TIME: 12 HOURS | MAKES 10 SERVINGS The Costa Rican version of horchata is creamy, cinnamon-infused, simple, and refreshing. Serve over ice on a hot day or just enjoy as a complement to spicy dishes. 4 cups long-grain rice 10 cups water, divided 2 teaspoons ground cinnamon or 4 sticks cinnamon 1 teaspoon ground nutmeg About 1 cup granulated sugar Soak rice overnight in 4 cups of water with cinnamon sticks (if using). In the morning, remove cinnamon sticks and blend the rice with soaking water in a blender or with an immersion blender, about 1 to 2 minutes, or until the mixture is blended but not smooth. Strain mixture into a large pitcher, pressing with a spoon to extract as much liquid as possible. Discard the rice pulp. Stir in the remaining 6 cups of water, nutmeg, ground cinnamon (if using), and sugar to taste.

The tincture and the hot-water extract are the strongest medicinal forms of sida for internal use.

Matthew Hopkins: Witchfinder General (1645 – 1647) by Stewart Stafford ‘Thou shalt not suffer a witch to live’ – Exodus, Nor allow legalised killing too cheaply, Twenty shillings of blood money per witch, A charlatan’s extortion for ‘cleansing.’ Witchcraft, the capital crime of the age, Lawyer Hopkins, parasitising laws, Self-appointed Witchfinder General, A reign of terror brought to God-fearing doors. Evildoing’s hunter was its embodiment; A Judas purse wed brutality’s handmaiden, With Stearne, stoked Essex witch hunt mania, Puritanical zeal’s sadistic cruelty. His victims were cast into dungeon pits; Bloodied and broken in outcast desperation; Disease helped some cheat the hangman; The only fortune anyone deemed fair. Extracting confessions through torture’s pain; Their skin pricked to find Satan’s mark, Victims, forced to run until collapse, Sleepless starvation hastened their bleak end. Then to the wicked ducking stool gauntlet, Lowered into muddy ditches or icy water, A survivor’s noose or drowned exoneration? None met the Witchfinder’s imperious eyes. “I, John Lowes, a minister of God, Was martyred so. Hopkins, thou pestilent knave! Bade me to run, held aloft by mocking hands, Funeral rites as I dug mine own grave.” Sensing his gaslit flames turn back on him, Hopkins went to ground with his ill-gotten gains, Slowly he faded, from infamous to obscure, Scars linger on 300 unmarked graves. Some say that Hopkins was executed as a witch, Or faced a tubercular end in his village, Where he is buried, no one knows or cares, Hexed in a barren field for karmic tillage. Rat-catcher to an imagined pestilence, Communities, not covens, he did churn, A toxic chalice for New World lips, Fanning Salem’s pernicious turn. © 2024, Stewart Stafford. All rights reserved.

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

Nuclear submarines use electricity to extract oxygen from water.

grass-fed recommended ¼ cups boiling water 13.5-ounce can full-fat coconut milk 2 cups unsweetened almond milk ½ cup maple syrup, grade B recommended 4 large egg yolks 1 tablespoon pure vanilla extract 1 teaspoon hazelnut or almond extract (optional) 4-6 pieces Bacon (see here), crispy and diced into small pieces ½ cup fresh or dried Medjool dates, diced very small (optional) ½ cup dark chocolate chips (optional)

41.Sweet Potato Pie Ingredients                  1 pastry for a 9-inch double crust pie                  4 cups peeled chopped sweet potatoes                  1 1/2 cups white sugar                  3 eggs                  1/3 cup milk                  1/4 cup margarine                  1/2 teaspoon vanilla extract                  1/2 teaspoon lemon extract                  1/3 teaspoon ground cloves                  1/4 teaspoon ground allspice Directions               Preheat oven to 350 degrees F (175 degrees C). Press the pie pastries into two 9-inch pie dishes.               Place sweet potatoes into a large pot and cover with water; bring to a boil, reduce heat to medium-low, and simmer until tender, 15 to 20 minutes. Drain potatoes and let cool.               Beat potatoes, sugar, eggs, milk, margarine, vanilla extract, lemon extract, cloves, and allspice together in a bowl until smooth; pour into the prepared crusts.               Bake in the preheated oven until pies are set in the middle, 40 to 60 minutes.  

Coral is built by trillions of tiny organisms called polyps that extract magnesium, calcium, and carbon from ocean water to build a community of skeletons. In a similar way, Calera, which Brent founded in 2007, creates cement by running carbon dioxide from flue gas from a nearby power plant through water containing calcium, magnesium, sodium, and chloride-such as seawater. This combination of chemicals and minerals also converts the carbon dioxide in the flue gas to related materials called carbonates, which are heavier and precipitate out of the salt water. After removing the water and drying, the product is ready for use as cement. In effect, the company makes chalk, and indeed, Calera's cement is bright white. As a side benefit, the source water has had its salt removed and can be purified to fresh water with only a few additional steps. Finally, and perhaps most significantly, rather than giving off carbon dioxide to the atmosphere, Calera's process absorbs half a ton of carbon dioxide for every ton of cement it produces.

According to a 2012 study, modern fracking “events” (as they are called) use an average of five million gallons of water - “ 70 to 300 times the amount of fluid used in traditional fracking.” Once used, much of this water is radioactive and toxic. In 2012, the industry created 280 billion gallons of such wastewater in the U.S. alone - “ enough to flood all of Washington DC beneath a 22ft deep toxic lagoon,” as The Guardian noted. In other words, extreme energy demands that we destroy a whole lot of the essential substance we need to survive - water - just to keep extracting more of the very substances threatening our survival and that we can power our lives without.

should just fall right out. Preheat oven to 350°F. Line muffin cups with paper baking cups. Melt semisweet chocolate in a metal bowl set over a pan of barely simmering water. (Do not let any of the water get into the chocolate.) Stir constantly while the chocolate melts. Remove bowl from heat and let cool slightly. Whisk together flour, baking soda, baking powder, and salt. In a separate bowl, whisk vanilla and almond extracts into milk. Beat butter with brown sugar in a large bowl until pale and fluffy. This might take a while if doing by hand. Then add eggs 1 at a time, beating well with each addition. Slowly add melted chocolate; beat well. Alternately mix in flour mixture and milk, starting and ending with flour, scraping down sides of bowl after each addition. Fold in milk chocolate chips. Divide batter among lined muffin cups. Bake for

PEETA’S SPIRIT-LIFTING HOT CHOCOLATE WITH VANILLA WHIPPED CREAM Drinking the Capitol’s hot chocolate is one of the few enjoyable parts of being involved in the spectacle that surrounds the Hunger Games. Both Peeta and Katniss would love this decadent, delicious recipe. (The Hunger Games, Chapter 4) Yields 4 servings > Cocoa: 1⁄3 cup unsweetened cocoa powder 1⁄2 cup white sugar 1⁄2 teaspoon salt 1⁄3 cup boiling water 31⁄2 cups milk 2 teaspoons high-quality vanilla extract 1⁄2 cup half-and-half Handful of semisweet chocolate chips > Whipped Cream: 1 cup heavy cream 2 teaspoons vanilla extract 1⁄2 cup confectioners’ sugar

This [sand-dollar hunting] had become one of our rituals together, and though she would search for other varieties of shells when I was out of town or unable to see her, she would wait until I appeared on her front porch before setting off to extract these mute delicate coins from their settings in the sand. At first, we had collected only the larger specimens, but gradually as we learned what was rare and to be truly prized, we began to gather only the smallest sand dollars for our collection. Our trophies were sometimes as small as thumbnails and as fragile as contact lenses. Annie Kate collected the tiniest relics, round and cruciform and white as bone china when dried of sea water, and placed them in a glass-and-copper cricket box in her bedroom. Often we would sit together and admire the modest splendor of our accumulation. At times it looked like the coinage of a shy, diminutive species of angel. Our quest to find the smallest sand dollar became a competition between us, and as the months passed and Annie Kate grew larger with the child, the brittle, desiccated animals we unearthed from the sand became smaller and smaller. It was all a matter of training the eye to expect less.

The graben in which Petra is located is watered by the perennial Ain Mousa (the “Spring of Moses”), so-called because it was here that Moses was said to have struck a rock with his staff to extract the life-giving stream.[23] Likewise, the prophet Aaron, brother of Moses, was said to have been buried on Mount Hor, today known as the Jebel Nebi Harun.[24] During their exodus from Egypt, the Tribes of Israel visited forty two locations known as the Stations of the Exodus, eight of which were places surrounding Petra.[25]

Home Remedies For Chapped Lips Home Remedies For Chapped Lips Dry and chapped lips occur all of the time without warning. It might cause annoyance and affect the way that people live their lives, although this really is not life threatening. There are different indications that may be observed, for example, existence of one or several of these symptoms: sores, tenderness, flaking, cracking, redness and dryness. When left untreated, dry and chapped lips can worsen and affect the other elements of the oral orifice. Causes Reasons for developing dryness on the lips comprise an excessive amount of exposure to sunlight licking of lips, smoking, dehydration, allergy, vitamin deficiency and rigorous climate. Home Remedies for Chapped Lips There are over-the-counter ointments to remedy chapped lips, but there also other home remedies which are thought to be more effective and safer. Among them are: Natural oils Natural oils like olive oil, coconut oil or mustard oil are excellent in keeping the affected area moist. These oils are best for those instances where the offender is either dry or cold weather. Cucumber Slathering the area that is affected with the liquid and juicing cucumber slices is an excellent means of alleviating the discomfort of dry lips. It's recommended to keep the lips moistened by doing this several times per day. Aloe vera There is no doubt about the healing properties of aloe vera although its scent and taste are disagreeable. It'll be easy enough lather the lips with the juice and to simply pluck a leaf when the need arises. Rose petals When there's no aloe vera plant available, rose petal infusion is a great choice for relief of chapped lips. This extract mixed with raw milk can serve as a moisturizing agent. The recommended regimen is always to apply the mixture two to three times a day prior to going to bed, and after that once. If raw milk isn't accessible, glycerin is a great replacement. Water The calming and hydrating effects of water can alleviate the pain. Petroleum Jelly Petroleum jelly could be utilized several times a day before climbing the bed and also once. Coating the lips with honey before cleaning with petroleum may only do just fine if the concentrated greasiness of petroleum feels uneasy or if it's causing more pain. Milk cream Milk cream is a superb skin softener, and it has the aptitude hasten the elimination of dead skin. Judgment The key is to moisturize chapped lips as soon as possible to help hasten the healing by avoiding the thing that is certainly causing it in the first place. Keep hydrated, eat succulent foods or cruciferous, avoid sunlight and keep warm within your room during chilly nights. Must Read More ALL Friends tkplanet.com

the separation process, in which mercury and cyanide were used to extract the gold from the ore. It would be dumped straight into rivers and streams, poisoning fish and drinking water. Where rivers ran past Indian settlements downstream from gold strikes, ulcers and suppurating sores were the order of the day. So were birth defects. The grieving nurse in Gorotire had delivered two stillborn babies in her first three months on the job. The fetuses’ brains were growing outside their skulls.

Which smells more—one piece of shit or two? Take deforestation. You cut down the forests, and you destroy the flora, the fauna, the rivers. Gold extraction is concentrated along the rivers. It pollutes the water, kills off the fish. It’s all the same shit. It all stinks equally.” Tomorrow

Cherry Cream Cheese Surprise Recipe   Ingredients: From Scratch Pie Crust: (8 or 9 inch pie crust) 1/3 cup plus 1 tablespoon shortening (Crisco) OR 1/3 cup lard 1 cup all-purpose flour ½ teaspoon salt 2 to 3 tablespoons cold water Steps: Cut shortening into flour and salt until particles are the size of small peas.  Sprinkle in water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 tablespoons water can be added, if needed.) Gather pastry into a ball.  Flatten the ball on a lightly floured cloth-covered board. (A hard, floured surface will also work.) Roll pastry 2 inches larger than inverted pie plate using floured rolling pin.  (Note: I use a lightly floured spatula to loosen the piecrust from the surface.) Fold pastry into quarters, unfold and ease into lightly greased pie plate, pressing firmly against bottom and sides of plate.  Trim overhang excess and then press fork tines along rim of pie plate.  Cream Cheese Layer: 8 ounces whipped cream cheese ½ cup white sugar ½ tsp. vanilla extract Mix ingredients and spread on the bottom and sides of the piecrust. Mix 1 tablespoon brown sugar and ½ teaspoon cinnamon together and sprinkle over top of cream cheese mixture.   PREHEAT OVEN TO 375 DEGREES. Cherry Pie Filling: 4 cups fresh or frozen cherries, thawed (if frozen, make sure to drain juice after thawing) ¾ cup sugar 3 tbsp cornstarch or Mix ingredients and pour on top of cream cheese/brown sugar and cinnamon mixture. Topping: 2/3 cup packed brown sugar ½ cup all-purpose flour ½ cup oats ¾ teaspoon ground cinnamon ¾ teaspoon ground nutmeg ½ cup margarine or butter, softened Mix ingredients and sprinkle over top of cherry mixture.   Bake 30 minutes at 375 degrees.  *For a quicker, easier version, substitute with a refrigerated (ready-to-bake) pie crust and 2 cans of cherry pie filling. *Serve warm with ice cream…or eat a piece for breakfast with a fresh cup of coffee .

How is it,” Douglas asked his patient, “your fever responds only to her touch, hmm?” “Shut up,” the earl replied tiredly. “She put something in the water, if you must know. I think it helps.” By the time Douglas had clean sheets on the bed and Westhaven extracted from his morning bath, the patient was once again growing drowsy. Douglas forced more willow bark tea down the hapless earl’s gullet, tucked him in, and left him dozing peacefully beside his borrowed guardian bear.

To prevent colds, take plenty of vitamin C (4,000 to 6,000 mg/day). If you are sick already, take vitamin C to bowel tolerance, which means taking it up to the point where you begin getting excessive gas or diarrhea and then backing off. Bowel tolerance will differ depending on who you are and what your state of health is. If I feel a cold coming on, I put 3,000 mg of vitamin C in a glass of water and drink it down every thirty to sixty minutes. In a matter of hours, the cold will be gone. B-vitamins are important, as are zinc and high-quality cod liver oil. Olive leaf extract can also be helpful; it is a powerful natural antibiotic. And, of course, avoid damaging your immunity with sugar, white flour, poor digestion, prescription drugs or anything that you are allergic to.

regulations, wastewater was managed in treatment facilities and no longer dumped into streams. Thus, the cost of pollution was captured in the cost of oil production. indeed, clean water from these treatment facilities was sold to nearby farmers for irrigation. on the other hand, these new technologies spewed large amounts of pollutants into the air. That air pollution was viewed as a cost of doing business; its environmental costs were ignored. oil prices collapsed in the 1980s. at the same time, air-quality regulations were becoming stiffer. operations at the Kern river oil field were again tenuous. yet once again, technological innovation provided a fix. oil companies built facilities to generate electricity that were fueled by natural gas, which burns cleaner than oil. This electricity was a source of revenue. The electric facilities also supplied steam that was used to increase production from the wells. in 2000, the Kern river oil field produced nearly 40 million barrels of oil. however, this level of production could not be sustained. since then, production has fallen to less than 30 million barrels each year (Figure 15.3). since 1899, over 2 billion barrels of oil have been extracted from the Kern river oil field. scientists estimate that this field could yield another 475 million barrels. But actually producing that much oil will depend on continuing improvements in technology and high oil prices. like many of the resources upon which we depend, oil is being consumed by humans at a rate that is thousands of times faster than the rate at which it is being produced. What are the factors that influence the total amounts of such resources? how do technology and economic factors affect the availability of those resources? What are the environmental consequences of their use? These questions are central to

The ADAs say butter is bad? Then food manufacturers give you margarine for decades. But then . . . oops! Margarine contains trans fats, which are now universally recognized as poison. Alright, so they created a whole new line of synthetic "spreads" based on vegetable oils—formerly used as industrial machinery lubricants—extracted by heat and petroleum solvents that have to be deodorized to eat (mouth watering, isn’t it?).

Root Beer 2 c. sugar 1 gallon lukewarm water 4 tsp. root beer extract 1 tsp. yeast Mix the above ingredients together. Put in jars and cover. Set in the sun for 4 hours. Chill. Ready to serve in 24 hours. Health Benefits Wild Cherry Bark Extract in most Root Beer Extract, known to help thin mucus, aid in respiratory and digestive ailments.

Take linseed and dry it in a pan, without water, on the fire. Put it in a mortar and pound it to a fine powder; then replacing it in the pan and pouring a little water on it, make it quite hot. Afterwards wrap it in a piece of new linen; place it in a press used for extracting the oil of olives, of walnuts, and express this in the same manner. With this oil grind minium or vermilion, or any other colour you wish, on a stone slab...prepare tints for faces and draperies...distinguishing, according to your fancy, animals, birds, or foliage with their proper colours.

Deep Chocolate Pound Cake Mixing boiling water into the cocoa powder is the key to creating a deep chocolate flavor: This melts the cocoa butter and disperses the cocoa through-out the batter. Adding mini chocolate chips that melt into the cake intensifies the flavor even more. Cut any leftover cake into cubes and layer it in glasses with sweetened whipped cream, fresh raspberries, and a touch of chocolate sauce for pretty individual trifles. 8 servings 2¼ cups unbleached all purpose flour 1 teaspoon baking powder ¾ teaspoon coarse kosher salt ¼ teaspoon baking soda ½ cup sour cream ½ cup whole milk ¼ cup natural unsweetened cocoa powder ¼ cup honey 2 tablespoons boiling water ¾ cup sugar ½ cup (1 stick) unsalted butter, room temperature 2 large eggs 1 teaspoon vanilla extract ½ cup mini semisweet chocolate chips Position rack in center of oven; preheat to 350°F. Butter and flour 9×5×3-inch metal loaf pan; tap out excess flour. Whisk flour, baking powder, coarse salt, and baking soda in medium bowl. Whisk sour cream and milk in small bowl. Sift cocoa into another small bowl. Whisk in honey and 2 tablespoons boiling water until smooth. Cool completely. Using electric mixer, beat sugar and butter in another medium bowl until light and fluffy, about 3 minutes. Beat in eggs 1 at a time, occasionally scraping down sides of bowl. Beat in vanilla. Add cooled cocoa mixture; stir until smooth, occasionally scraping down bowl. Beat in flour mixture alternately with sour cream mixture in 2 additions each until just blended. Stir in chocolate chips. Transfer batter to prepared pan; smooth top. Bake until tester inserted into center comes out clean, about 1 hour 8 minutes. Remove cake from pan and cool.