Wooden Texture Quotes

I shuffle over to the tree, sliding beneath it and lying on my back so I can look up through the gnarled branches. It's a kaleidoscope of color and texture: the smooth light bulbs, the prickly pine needles. Ornaments of glass, and silk, and spiky metallic stars. A little wooden drummer Theo gave Ricky nearly twenty years ago. Laminated paper ornaments of our handprints from preschool, handmade ceramic blobs that were supposed to be pigs, or cows, or dogs. Nothing matches; there's no theme. But there is so much love in this tree, so much history.

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

'how then does soul differ from spirit?' you're probably asking yourself. although he must have been reasonably sure nobody was. "Well, soul is darker of color, denser of volume, saltier of flavor, rougher of texture, and tends to be more maternalistic than paternalistic: soul is connected to Mother Earth just as spirit is connected to Father Sky. Of course, mothers and fathers are prone to copulation, and in their commingled state, soul and spirit often can be difficult to distinguish the one from the other. Generally, if spirit is the fresh air cent and ambient lighting in the house of consciousness, if the spirit is the electrical system that illuminates that house, then soul is the smoky fireplace, the fragrant oven, the dusty wine cellar, the strange creeks we hear in the floorboards late at night. "It's a bit of a cliche to say it, but when you think of soul, you should think of things that are authentic and things that are deep. Anything superficial is not soulful. Anything artificial, imitative, or overly refined is not soulful. Wood has a stronger connection to soul than does plastic, although, paradoxically, thanks to human interface, a funky wooden table or chair can sometimes exceed in soulfulness the soul that may be invoked by a living tree.

He was saved not by the sky but by writing. He had written a number of books during his time in the re-education camp—always on the one piece of paper he possessed, page by page, chapter by chapter, an unending story. Without writing, he wouldn’t have heard the snow melting or leaves growing or clouds sailing through the sky. Nor would he have seen the dead end of a thought, the remains of a star or the texture of a comma. Nights when he was in his kitchen painting wooden ducks, Canada geese, loons, mallards, following the colour scheme provided by his other employer, he would recite for me the words in his personal dictionary: nummular, moan, quadraphony, in extremis, sacculina, logarithmic, hemorrhage—like a mantra, like a march towards the void.

The splitting off of the Oceanic branch of this language family is thought to have taken place in the neighborhood of the Bismarcks around the time of the first Lapita settlement, and it is strongly linked with the rapid colonization of the islands between there and Samoa between 1500 and 1000 B.C. Thus, the reconstruction of Proto-Oceanic opens a window onto the otherwise fairly mysterious Lapita world. Little survives in archaeological contexts in the tropics—none of the baskets or cordage or wooden housewares, no foodstuffs or clothing, no buildings apart from stone foundations and the dark impressions left by long-decayed posts. But something of the texture of these people’s lives can be extracted from their reconstructed vocabulary, working back through the ages via whatever was essential enough to pass on.

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

se "in-between times" to get things done. For example, it takes 15 minutes or less to change the sheets on a bed. So when you're waiting for dinner to finish cooking, to go somewhere, or for something to finish up, make a bed. Planning saves you time. Know what you have to do-and set your priorities. ere's a fun idea! Why not lighten a gathering together load a little by hosting a tea "potluck." It's a great way to widen your circle of friends and expand your recipe files. You provide the beautiful setting-and, of course, the tea. Invite each guest to bring a wonderful tea-time treat to share, along with the recipe. Have fun sampling all the goodies. You can also invite someone to play the piano, the guitar, or even do a dramatic reading of some sort. After the gathering, create a package of recipes and send them to each participant, along with a "thank you for coming" note. Friends are the continuous threads that help hold our lives together. f you have a fireplace, make it the focus of the room. Add plants, a teddy bear collection, or whatever you like to catch the eye. Add homey touches with a favorite stuffed toy, a framed picture of yourself with your grandmother. Photos and vacation souvenirs are great to liven up a room. Slipcovers help you make incredible changes in your decor simply. In winter months, toss an afghan over a sofa or chair. When you're not using afghans or blankets, stack them neatly under a shelf or a table to add texture to a room. Instead of a lamp table, stack wooden trunks or packing boxes together. These make great tables and provide storage.

4/20, CANNABIS DAY, APRIL 20 420 FARMERS’ MARKET RISOTTO Recipe from Chef Herb Celebrate the bounty of a new growing season with a dish that’s perfectly in season on April 20. Better known as 4/20, the once unremarkable date has slowly evolved into a new high holiday, set aside by stoners of all stripes to celebrate the herb among like-minded friends. The celebration’s origins are humble in nature: It was simply the time of day when four friends (dubbed “The Waldos”) met to share a joint each day in San Rafael, California. Little did they know that they were beginning a new ceremony that would unite potheads worldwide! Every day at 4:20 p.m., you can light up a joint in solidarity with other pot-lovers in your time zone. It’s a tradition that has caught on, and today, there are huge 4/20 parties and festivals in many cities, including famous gatherings of students in Boulder and Santa Cruz. An Italian rice stew, risotto is dense, rich, and intensely satisfying—perfect cannabis comfort cuisine. This risotto uses the freshest spring ingredients for a variation in texture and bright colors that stimulate the senses. Visit your local farmers’ market around April 20, when the bounty of tender new vegetables is beginning to be harvested after the long, dreary winter. As for tracking down the secret ingredient, you’ll have to find another kind of farmer entirely. STONES 4 4 tablespoons THC olive oil (see recipe) 1 medium leek, white part only, cleaned and finely chopped ½ cup sliced mushrooms 1 small carrot, grated ½ cup sugar snap peas, ends trimmed ½ cup asparagus spears, woody ends removed, cut into 1-inch-long pieces Freshly ground pepper 3½ cups low-sodium chicken broth ¼ cup California dry white wine Olive oil cooking spray 1 cup arborio rice 1 tablespoon minced fresh flat-leaf parsley ¼ cup freshly grated Parmesan cheese Salt 1. In a nonstick skillet, heat 2 tablespoons of the THC olive oil over medium-low heat. Add leek and sauté until wilted, about 5 minutes. Stir in mushrooms and continue to cook, stirring, for 2 minutes. Add carrot, sugar snap peas, and asparagus. Continue to cook, stirring, for another minute. Remove from heat, season with pepper, and set aside. 2. In a medium saucepan over high heat, bring broth and wine to a boil. Reduce heat and keep broth mixture at a slow simmer. 3. In a large pot that has been lightly coated with cooking spray, heat the remaining 2 tablespoons THC olive oil over medium heat. Add rice and stir well until all the grains of rice are coated. Pour in ½ cup of the hot broth and stir, using a wooden spoon, until all liquid is absorbed. Continue adding the broth ½ cup at a time, making sure the rice has absorbed the broth before adding more, reserving ¼ cup of broth for the vegetables. 4. Combine ¼ cup of the broth with the reserved vegetables. Once all broth has been added to the risotto and absorbed, add the vegetable mixture and continue to cook over low heat for 2 minutes. Rice should have a very creamy consistency. Remove from heat and stir in parsley, Parmesan, and salt to taste. Stir well to combine.

butternut squash soup Serves 2 Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes 3 tablespoons clarified butter, ghee, or coconut oil ½ cup diced onion 3 cups diced seeded peeled butternut squash 2 cloves garlic, minced ½ teaspoon ground ginger 4 cups chicken broth 1 teaspoon salt ½ teaspoon black pepper Not sure how much squash to buy for this recipe? Generally, a 2-pound butternut squash yields 3 cups once the seeds are removed, but don’t stress about having slightly more or less squash than the recipe calls for—this one is pretty forgiving. You can also buy pre-cut butternut squash and save yourself the guess work and 10 minutes of prep time, but that’ll definitely add to your grocery bill. In a large pot, melt the cooking fat over medium heat, swirling to coat the bottom of the pot. When the fat is hot, add the onion and cook, stirring, until translucent, 2 to 3 minutes. Add the squash, garlic, and ginger and stir until the garlic becomes aromatic, about 1 minute. Add the chicken broth and bring to a boil over high heat. Boil until the butternut squash is soft, about 10 minutes. Remove the pot from the heat. In one or two batches, transfer the soup to a food processor or blender and blend on high speed until smooth in texture. Return the pureed soup to the pot. Heat the soup over medium-high heat until it thickens enough to coat the back of a wooden spoon, 7 to 10 minutes. Season with the salt and pepper. Make It a Meal: To make this a complete meal, add cooked chicken, scallops, or hard-boiled eggs when returning the soup to the pot for the last 7 to 10 minutes of cooking. For extra greens, add two generous handfuls of spinach or kale in the last 3 minutes of cooking. ✪Prepping Squash Peeling and dicing squash isn’t that tough if you have the right

Up ahead, a shadowy building loomed. It looked more like a gothic cathedral than a school, with grossly elongated black spires jutting into the night sky. They unnerved Tony. Somehow, they resembled horns silhouetted against the moon. He counted ten of these protuberances, each with an arrowhead as its tip. Tony found the structure difficult to make his mind up about. It was beautiful, that was for sure, but its beauty was intermingled with an ill-masked sense of horror. The black exterior had a pair of peculiar projections on either side of the building resembling a bat's wings. His feet on concrete now, he pulled up to a webbed gate— also reminiscent of a bats with the hind, bone-like array supporting an oily black, translucent texture. He saw some girls a few dozen feet from the gate at the entrance of the building. They were garbed in black sailor fuku skirts too high above the knees to facilitate concentration upon anything academic. The males were also dressed in black corduroy pants and black dress shirt. A throng by the massive doors stared holes through them as they approached. Up close, he noted some of the girls were quite pale, sporting piercings and tattoos on their necks and hands. He even saw one with a spider web inked on the side of her face. When he followed Silver Man into the building— his toes squeaking in his soaked shoes—he was awed by the aesthetics. There was a rather large gathering in the hall that looked more like large shadows with all the children in black. Tony felt out of place in his brown pants and long sleeved white shirt. The hall was bleak; the only source of illumination was a pair of horizontal cylindrical lamps set upon wooden rafters near the ceiling. Silver Man proceeded toward the platform where Tony could just make out the form of a thin man donning a monocle. He looked like an old scientist. He was sitting cross-legged, stroking his chest-length pearl white beard. The man appeared to be watching them as they progressed through the hall. Then he stood as they neared the stage, now caressing his bald head. He had a monkish appearance. His black robe— quite similar to the one Silver Man wore— was tied at the waist by a red cloth. The bald, monocled man extended a spindly hand which Silver Man gave a firm tug before leaning in and whispering something. The man nodded, turning to Tony. Tony flinched as he regarded him through his peculiar eyewear: a single gold-rimmed, circular lens. He now folded himself into an accentuated bow. "Listen up folks!" he shouted. Tony saw the students rushing inside the castle pell-mell, summoned by the voice of the bespectacled man. “We have a late recruit ladies and gentlemen,” the man said. His voice was much stronger than his thin frame suggested. “Join me as I induct him into the hallowed spirit of Imajinaereum.

Lentil-Mushroom Burgers For any reluctant vegan who worries that nothing will ever replace the taste or texture of a juicy beef patty, consider the lentil burger. It might not matter so much that lentils are an excellent source of protein, that they are one of the fastest-cooking legumes, or that they are consumed in large quantities all over Europe, Asia, and Africa (even Idaho!). What will impress you is how tender, juicy, and “meaty” they taste. I grew up grilling over campfires, and I know burgers. These are as delicious as they come. Sometimes I’ll even take a few patties with me on long training runs and races.        1 cup dried green lentils (2¼ cups cooked)      2¼ cups water      1 teaspoon dried parsley      ¼ teaspoon black pepper      3 garlic cloves, minced      1¼ cups finely chopped onion      ¾ cup finely chopped walnuts      2 cups fine bread crumbs (see Note)      ½ cup ground flax seed (flax seed meal)      3 cups finely chopped mushrooms   1½ cups destemmed, finely chopped kale, spinach, or winter greens      2 tablespoons coconut oil or olive oil      3 tablespoons balsamic vinegar      2 tablespoons Dijon mustard      2 tablespoons nutritional yeast      1 teaspoon sea salt      ½ teaspoon black pepper      ½ teaspoon paprika   In a small pot, bring the lentils, water, parsley, 1 garlic clove, and ¼ cup of the onion to a boil. Reduce heat and simmer, partially covered, for 35 to 40 minutes, until the water is absorbed and the lentils are soft. While the lentils are cooking, combine the walnuts, bread crumbs, and flax seed in a bowl. Add the nutritional yeast, salt, pepper, and paprika and mix well. Sauté the remaining onion, remaining garlic, the mushrooms, and greens in the oil for 8 to 10 minutes, then set aside. Remove the lentils from the heat, add the vinegar and mustard, and mash with a potato masher or wooden spoon to a thick paste. In a large mixing bowl, combine the lentils, sautéed veggies, and bread crumb mixtures, and mix well. Cool in the refrigerator for 15 to 30 minutes or more. Using your hands, form burger patties to your desired size and place on waxed paper. Lightly fry in a seasoned skillet, broil, or grill until lightly browned and crisp, 3 to 5 minutes on each side. Extra uncooked patties can be frozen on wax paper in plastic bags or wrapped individually in aluminum foil, making for a quick dinner or wholesome burger for the next barbecue.   MAKES A DOZEN 4-INCH DIAMETER BURGERS   NOTE: To make the bread crumbs, you’ll need about half of a loaf of day-old bread (I use Ezekiel 4:9). Slice the bread, then tear or cut into 2- to 3-inch pieces and chop in a food processor for 1 to 2 minutes, until a fine crumb results. The walnuts can also be chopped in the food processor with the bread.  

When she'd come down to the kitchen after her shower, she'd deliberately left the lights off. She liked the way the cake looked in the bright light of the full moon that was streaming in through the windows. On the kitchen table a wooden spoon sat in a small saucepot, which held crushed hazelnuts that had been soaked and heated in Frangelico, next to the bowl of thick, velvety pastry cream she had prepared earlier. She released one of the layers from its baking pan and settled it onto the cake plate. She had sprinkled them while they were still warm with the same infused brandy, so they were now redolent with a harmonious perfume of filberts and chocolate. She deftly spread some of the pastry cream on the first layer and sprinkled a tablespoon of the crushed nuts on top of it. She added the second layer of cake, more buttery cream, and a dusting of nuts. Angelina always aimed for an extra shading of flavor when she created a recipe, something to complement and embrace the most prominent flavor in a dish, something that tickled the palate and the imagination. Here, she had chosen aromatic, earthy hazelnuts to add an extra dimension of texture and taste. She'd heard someplace that some musical composers said that it was the spaces between the notes that made all the difference; when you were cooking, it was the little details, too. Each layer of the dense cake covered the one beneath it as she laid them on, like dark disks of chocolate eclipsing moons made of creme anglaise instead of green cheese. In short order, the sixth and final layer had efficiently been fixed into place. She took a half step back to check for symmetry and balance, then moved on to the frosting. She poured the mixture of butter, milk, and chocolate that had been resting on the stove top into a mixing bowl, added a pinch of salt, a dash of real vanilla extract, and began whisking it all together with powdered sugar, which she shifted in stages to make sure that it combined thoroughly.

Maman’s Apple Tart YIELD: 4 TO 6 SERVINGS THIS APPLE TART was a staple at Le Pélican, and my mother would prepare two or three every day. For Roland’s wedding, she must have made one dozen. Most of the guests preferred her tarts to the elaborate croquembouche wedding cake, a tower of caramel-glazed cream puffs covered with spun sugar. Maman’s method of making dough breaks all the rules that I learned professionally. Using hot milk? Stirring the dough with a spoon? Smearing it into the pie plate? Yet it comes out tender, crumbly, and light in texture, with a delicate taste. DOUGH 1¼ cups all-purpose flour 1 large egg, broken into a small bowl and beaten with a fork 3 tablespoons unsalted butter, softened 3 tablespoons vegetable shortening (such as Crisco) Pinch salt 1 tablespoon sugar 1 teaspoon baking powder 2 tablespoons hot milk FILLING 4 large Golden Delicious apples (about 2 pounds) 3 tablespoons sugar 2 tablespoons cold unsalted butter, broken into pieces FOR THE DOUGH: Preheat the oven to 425 degrees. Put all the dough ingredients except the hot milk into a bowl. Stir well with a wooden spoon until the mixture starts to combine. Add the hot milk, and stir until well mixed. Do not overwork. The dough will be very soft. Place it in a 9-inch pie plate (my mother used a fluted metal quiche pan) and, using your fingers and a little extra flour to keep them from sticking, press the dough into the pan until it covers the bottom and the sides. FOR THE FILLING: Peel, core, and halve the apples. Cut each half into 1½-inch wedges. Arrange the wedges on the dough like the spokes of a wheel. Sprinkle with the sugar, and top with the butter, broken into pieces. Bake the tart for approximately 1 hour, or until the crust is golden. Serve it lukewarm.

There was a new strength inside him, and he was wealthy with a love for the world, for the smell of the breeze and the texture of stone, for the height of the hill and the deep moss green of the fields that spread beneath him, for the gently journeying clouds wandering far from their mother the sea. He had smelled his aunt Dotty baking bread and heard his mother singing in her garden, he had stood beside his father and his uncles, he had seen his sisters smile and heard his cousins laugh, he had felt a ball hit the sweet, sweet spot on a wooden bat, and he had held a breathing frog in his hands… These and a thousand other things made him rich.

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

Tim shot a cool thumbs up, and then walked over to the—somewhat—historic staircase of the industry. He flipped on the light for upstairs, and then made his way up the old flight of steps. The thin wooden panels creaked beneath his feet while dusty atmospheric ovations lifted to add a vintage textured rhythm to the analogically customized tuning of the antique patterned theme; synonymous with the abbreviated modernized antiquity categorized theme pertaining to the worn in structural exhibition, showcasing a glimpse into the early history of the industry's humble beginnings.

The class stood companionably around the wooden counter, trying to navigate forkfuls of cake into their mouths without losing a crumb to the floor. The frosting was a thick buttercream, rich as a satin dress laid against the firm, fragile texture of the cake. With each bite, the cake melted first, then the frosting, one after another, like lovers tumbling into bed.