Wooden Anniversary Quotes

The last two days I’ve been on long bus rides, driven through the countryside on the back of a motorbike, and crossed rivers on wooden boats, traversing currents into a different century. It’s late and dark, but I’m so close now. My uncle died five kilometers from here.

Noah had done this. Noah had dreamt this. “I’m flipping you a bird,” said a junior, handing him a dull black raven made of newspaper tacked to a wooden frame. Gansey stepped off into the crowd. Noah’s crowd. In a better world, Noah would have been giving that tenth-anniversary introduction.

A clear example is the wheel, which is first attested around 3400 B.C. near the Black Sea, and then turns up within the next few centuries over much of Europe and Asia. All those early Old World wheels are of a peculiar design: a solid wooden circle constructed of three planks fastened together, rather than a rim with spokes. In contrast, the sole wheels of Native American societies (depicted on Mexican ceramic vessels) consisted of a single piece, suggesting a second independent invention of the wheel—as one would expect from other evidence for the isolation of New World from Old World civilizations

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