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Midsummer's Mayhem
“If he were a baked treat, he'd be a seven-layer bar- the perfect combination of sweet and salty, exotic coconut and homey caramel, and supported by a good, strong, buttery shortbread crust.”
Baked Goods
Flavor Combos
Para Sempre Caídos
“Also . . . ,” the faerie said in a rush. “I saw you once, about eight years ago, when you were still . . . I only got one glimpse, but you seemed so hauntingly sad. And so hauntingly attractive.”
“Thank you,” said Jem. “I’m very happy now. Your cough seems to be getting worse, Kit. Do you need medicine as well?”
Kit straightened up. “Nope, I’m good. Come on, Brother Hauntingly Attractive.”
“There’s no need to mention this to Tessa.”
“And yet,” said Kit, “I’m gonna.”
Jem
Kit Herondale
Midsummer's Mayhem
“Well, Mimi Mackson, tell me what you like to bake."
"Lots of things- brownies, cookies, pies, tarts, scones. But cupcakes are my favorite. I like to flavor them with unusual spices and herbs."
"I see. And what's the last thing that you made?"
"Double-chocolate brownies with cinnamon and cayenne, to welcome someone home."
"And prior to that?"
"Cheddar-chive biscuits."
She waved her hand in front of her face like she smelled something bad. "No, no, my word, that will not do at all. Just
sweet
things, please." She stood and paced behind the desk. "Ha! Cheese and chives! I wouldn't dream of baking, eating, or even serving those, not to win the world."
Well, that was strange. Sweet isn't sweet without savory. One isn't good without the other- I thought everyone knew that. Even the most sugary dessert needs a dash of salt.
Mrs. T sat again. "So tell me then, young Mimi. The best
sweet
thing you've ever, ever made?"
"Hmm... lemon-lavender cupcakes, I guess. To celebrate friendship.”
Cupcakes
Flavors
Desserts
Combo
Savory
“A good teacher is the one who makes you realise that you don’t need one!”
Teacher
Teachers Day
Best Teachers Day Quote
Sapiens: A Brief History of Humankind
“If the adoption of ploughing increased a village's population from a hundred to 110, which ten people would have volunteered to starve so that the others could go back to the good old time? There was no going back. The trap snapped shut.
The pursuit of an easier life resulted in much hardship, and not for the last time. It happens to us today. How many young college graduates have take demanding jobs in high-powered firms, vowing that they will work hard to earn money that will enable them to retire and pursue their real interests when they are thirty-five? But by the time they reach that age, they have large mortgages, children to school, houses in the suburbs that necessitate at least two cars per family, and a sense that life is not worth living without really good wine and expensive holidays abroad.”
Modern Society
Agricultural Revolution
College Debt
The Gentleman from Indiana
“The only criticism any one has any business making against Congress is that it’s too good for some of the men we send there. Congress is our great virtue, understand; the congressmen are our fault.”
Virtue
Congress
Man S Imperfections
“Good heart fuels good work with the head.”
Hands
Education
Life Philosophy
Head
Good Work
The Good Lord Bird
“Being a Negro’s a lie, anyway. Nobody sees the real you. Nobody knows who you are inside. You just judged on what you are on the outside whatever your color. Mulatto, colored, black, it don’t matter. You just a Negro to the world.”
Appearances
Racism
African Americans
Blacks
Skin Color
Living A Lie
Being Judged
Open Season
“I don't know why it is that alcohol and tobacco are now bad, but jolts of caffeine are suddenly good. It is beyond me, and it makes me feel old.”
Hypocrisy
Changing Times
Feeling Old
Caffeine Addiction
Quiet: The Power of Introverts in a World That Can't Stop Talking
“In this chapter I focused on the dopamine-driven reward system and its role in delivering life's goodies. But there's a mirror-image brain network, often called the loss avoidance system, whose job it is to call our attention to risk. If the reward network chases shiny fruit, the loss avoidance system worries about bad apples.”
Risk Aversion
Reward Seeking
“Everyone has a gift; something extra special that they are really good at. However, finding that unique talent is not always easy. It took me years to figure out what I love to do, but when I did, it changed my life forever.”
Superpower
Superpowers
Gift Of Life L
Liz Fuablas
Quiet: The Power of Introverts in a World That Can't Stop Talking
“Tom Demarco, a principal of the Atlantic Systems Guild team of consultants ... and his colleague Timothy Lister devised a study called the Coding War Games. The purpose of the games was to identify the characteristics of the best and worst computer programmers; more than six hundred developers from ninety-two different companies participated. Each designed, coded, and tested a program, working in his normal office space during business hours. Each participant was also assigned a partner from the same company. The partners worked separately, however, without any communication, a feature of the games that turned out to be critical.
When the results came in, they revealed an enormous performance gap. The best outperformed the worst by a 10:1 ratio. The top programmers were also about 2.5 times better than the median. When DeMarco and Lister tried to figure out what accounted for this astonishing range, the factors that you'd think would matter — such as years of experience, salary, even the time spent completing the work — had little correlation to outcome. Programmers with 10 years' experience did no better than those with two years. The half who performed above the median earned
less
than 10 percent more than the half below — even though they were almost twice as good. The programmers who turned in "zero-defect" work took slightly less, not more, time to complete the exercise than those who made mistakes.
It was a mystery with one intriguing clue: programmers from the same companies performed at more or less the same level,
even though they hadn't worked together.
That's because top performers overwhelmingly worked for companies that gave their workers the most privacy, personal space, control over their physical environments, and freedom from interruption. Sixty-two percent of the best performers said that their workspace was acceptably private, compared to only 19 percent of the worst performers; 76 percent of the worst performers but only 38 percent of the top performers said that people often interrupted them needlessly.”
Interruptions
Programming
Performance
Coding
Workspaces
“The more good you can see, the more good you can get.”
Good
Fault
Bad
Incorrect
More Good
“Game of Thrones - Feast for Crows.
“Ser? My lady?" said Podrick. "Is a broken man an outlaw?"
"More or less," Brienne answered.
Septon Meribald disagreed. "More less than more. There are many sorts of outlaws, just as there are many sorts of birds. A sandpiper and a sea eagle both have wings, but they are not the same. The singers love to sing of good men forced to go outside the law to fight some wicked lord, but most outlaws are more like this ravening Hound than they are the lightning lord. They are evil men, driven by greed, soured by malice, despising the gods and caring only for themselves. Broken men are more deserving of our pity, though they may be just as dangerous. Almost all are common-born, simple folk who had never been more than a mile from the house where they were born until the day some lord came round to take them off to war. Poorly shod and poorly clad, they march away beneath his banners, ofttimes with no better arms than a sickle or a sharpened hoe, or a maul they made themselves by lashing a stone to a stick with strips of hide. Brothers march with brothers, sons with fathers, friends with friends. They've heard the songs and stories, so they go off with eager hearts, dreaming of the wonders they will see, of the wealth and glory they will win. War seems a fine adventure, the greatest most of them will ever know.
"Then they get a taste of battle.
"For some, that one taste is enough to break them. Others go on for years, until they lose count of all the battles they have fought in, but even a man who has survived a hundred fights can break in his hundred-and-first. Brothers watch their brothers die, fathers lose their sons, friends see their friends trying to hold their entrails in after they've been gutted by an axe.
"They see the lord who led them there cut down, and some other lord shouts that they are his now. They take a wound, and when that's still half-healed they take another. There is never enough to eat, their shoes fall to pieces from the marching, their clothes are torn and rotting, and half of them are shitting in their breeches from drinking bad water.
"If they want new boots or a warmer cloak or maybe a rusted iron halfhelm, they need to take them from a corpse, and before long they are stealing from the living too, from the smallfolk whose lands they're fighting in, men very like the men they used to be. They slaughter their sheep and steal their chickens, and from there it's just a short step to carrying off their daughters too. And one day they look around and realize all their friends and kin are gone, that they are fighting beside strangers beneath a banner that they hardly recognize. They don't know where they are or how to get back home and the lord they're fighting for does not know their names, yet here he comes, shouting for them to form up, to make a line with their spears and scythes and sharpened hoes, to stand their ground. And the knights come down on them, faceless men clad all in steel, and the iron thunder of their charge seems to fill the world . . .
"And the man breaks.
"He turns and runs, or crawls off afterward over the corpses of the slain, or steals away in the black of night, and he finds someplace to hide. All thought of home is gone by then, and kings and lords and gods mean less to him than a haunch of spoiled meat that will let him live another day, or a skin of bad wine that might drown his fear for a few hours. The broken man lives from day to day, from meal to meal, more beast than man. Lady Brienne is not wrong. In times like these, the traveler must beware of broken men, and fear them . . . but he should pity them as well.”
Fantasy Fiction
Grrm
“A good story needs a bit of the wildness about it.”
Mystery Suspense
Crime Fiction
Mystery Thriller
Mystery Series
Mystery Novels
Mystery Novels Missouri
“Curiosity is a student.
Patience is a saint.
Experience is a shelter.
Intuition is a sage.
Intelligence is a student.
Prudence is a saint.
Understanding is a shelter.
Wisdom is a sage.
Awareness is a student.
Goodness is a saint.
Discernment is a shelter.
Virtue is a sage.
Humility is a student.
Faith is a saint.
Joy is a shelter.
Love is a sage.
The mind is a student.
The heart is a saint.
The body is a shelter.
The soul is a sage.
Life is a student.
Truth is a saint.
Fate is a shelter.
Immortality is a sage.
Today is a student.
Yesterday is a saint.
Tomorrow is a shelter.
Eternity is a sage.
Mankind is a student.
Nature is a saint.
The universe is a shelter.
God is a sage.”
Africa Quotes
Wise Quotations
African Philosophy Quotes
Guru Quotes
Sage Quotes
Matshona Dhliwayo Quotes
Philosophy Quotations
African Philosopher Quotes
Solomonology Quotes
Enlightenment Quotations
Current of Music: Elements of a Radio Theory
“It would be rash […] to assume that the dwindling of family authority in present society automatically constitutes an element of progress and liberation. On the one hand, the individual’s most productive powers flourish in a living and direct confrontation with his family, and these powers are now deprived of their target, so to speak; on the other hand, the immediately palpable domination of the individual by society, without any intermediary, is so profound that in a deeper layer of its consciousness, the child growing up ‘authorityless’ is probably even more fearful than it ever was in the good old days of the Oedipus complex. It is precisely this side of the situation that is often overlooked by progressive educators.”
Education
Oedipus Complex
“Laurie Siler. The singer. The Rockstar. He looked older than his 21 years. I’d always thought he was good looking, in music videos and interviews. But he was so much more beautiful in person. He had a strong jaw beneath a wide mouth, kind green eyes, floppy brown hair, slicked back but still brushing his shoulders. He wore a white t-shirt and black skinny jeans over tan Chelsea boots. I looked back to his eyes and they were staring straight at me. I was struck. Breathless. He smirked. The cocky sonofabitch.”
Romance
Coming Of Age
New Adult
Contemporary Romance
Rockstar Romance
Popstar Lover Series
Bad Boy Romance
Supper Club
“Spaghetti alla puttanesca is typically made with tomatoes, olives, anchovies, capers, and garlic. It means, literally, "spaghetti in the style of a prostitute." It is a sloppy dish, the tomatoes and oil making the spaghetti lubricated and slippery. It is the sort of sauce that demands you slurp the noodles
Goodfellas
style, staining your cheeks with flecks of orange and red. It is very salty and very tangy and altogether very strong; after a small plate, you feel like you've had a visceral and significant experience.
There are varying accounts as to when and how the dish originated- but the most likely explanation is that it became popular in the mid-twentieth century. The first documented mention of it is in Raffaele La Capria's 1961 novel,
Ferito a Morte
. According to the Italian Pasta Makers Union, spaghetti alla puttanesca was a very popular dish throughout the sixties, but its exact genesis is not quite known. Sandro Petti, a famous Napoli chef and co-owner of Ischian restaurant Rangio Fellone, claims to be its creator. Near closing time one evening, a group of customers sat at one of his tables and demanded to be served a meal. Running low on ingredients, Petti told them he didn't have enough to make anything, but they insisted. They were tired, and they were hungry, and they wanted pasta. "
Facci una puttanata qualsiasi!
" they cried. "Make any kind of garbage!" The late-night eater is not usually the most discerning. Petti raided the kitchen, finding four tomatoes, two olives, and a jar of capers, the base of the now-famous spaghetti dish; he included it on his menu the next day under the name spaghetti alla puttanesca. Others have their own origin myths. But the most common theory is that it was a quick, satisfying dish that the working girls of Naples could knock up with just a few key ingredients found at the back of the fridge- after a long and unforgiving night.
As with all dishes containing tomatoes, there are lots of variations in technique. Some use a combination of tinned and fresh tomatoes, while others opt for a squirt of puree. Some require specifically cherry or plum tomatoes, while others go for a smooth, premade pasta. Many suggest that a teaspoon of sugar will "open up the flavor," though that has never really worked for me. I prefer fresh, chopped, and very ripe, cooked for a really long time. Tomatoes always take longer to cook than you think they will- I rarely go for anything less than an hour. This will make the sauce stronger, thicker, and less watery. Most recipes include onions, but I prefer to infuse the oil with onions, frying them until brown, then chucking them out. I like a little kick in most things, but especially in pasta, so I usually go for a generous dousing of chili flakes. I crush three or four cloves of garlic into the oil, then add any extras. The classic is olives, anchovies, and capers, though sometimes I add a handful of fresh spinach, which nicely soaks up any excess water- and the strange, metallic taste of cooked spinach adds an interesting extra dimension. The sauce is naturally quite salty, but I like to add a pinch of sea or Himalayan salt, too, which gives it a slightly more buttery taste, as opposed to the sharp, acrid salt of olives and anchovies. I once made this for a vegetarian friend, substituting braised tofu for anchovies. Usually a solid fish replacement, braised tofu is more like tuna than anchovy, so it was a mistake for puttanesca. It gave the dish an unpleasant solidity and heft. You want a fish that slips and melts into the pasta, not one that dominates it.
In terms of garnishing, I go for dried oregano or fresh basil (never fresh oregano or dried basil) and a modest sprinkle of cheese. Oh, and I always use spaghetti. Not fettuccine. Not penne. Not farfalle. Not rigatoni. Not even linguine. Always spaghetti.”
Pasta
Origins
Tomatoes
Spaghetti
Sauce
Italian Cuisine
Seasonings
Puttanesca
“There is never a good time for a lazy and there is ever a bad time for a hard worker”
Lazy Quotes
Good Time
Workers Quotes
Workers Day
Bad Time
“Linus: Okay sorry, what is this called ? Scotty: "Huaqiangbei" *laughs* Linus: fantastic, alright so i'm here at Scotty: "Huaqiangbei" Linus: yeah perfect thank you, with Scotty From 'Strange Parts', so I'm "getting me some strange parts" In China Which is actually exactly what we're doing So, in this, like, gigantic tech mall-thing They have everything from components like switches To.. Computer parts, to drones, to cryptocurrency-crap Mobile phones.. Pretty much you name it, they got it here. So I don't really have any objective, other than go shopping and see exactly what it is That I can buy with my little stack of 'Canadian Rubles' here. So, uhh.. Wish me luck. And hopefully that's not for me. Scotty: No, I think we're good. [chuckles] [Intro music: Laszlo - Supernova] Linus: This video is brought to you by Corsair's Obsidian 500D It's a mid-tower gaming case, featuring: Premium tempered glass an aluminium construction Removable top fan trays and more! Check it out at the link below. Scotty: I think this is going to be an uphill battle, To get them to even recognize what those are, let alone know the value of them. Linus: They are gonna be like "what is this $H!T?!" Yeah, no, it's okay; there's an ATM. This is the world's most helpful error message: "Transaction is cancelled for some reason" "Operation Timeout" "Thank you!" Okay.. So like this is the kind of stuff that I wish we had a shop like this. We were trying to do a piece a little while ago Where we wanted lit.. Uhh.. Buttons! Or like.. Like.. Big fun buttons we could press And if we could have just walked into a mall and bought them That would have made my Christmas. Scotty: The cool thing about here, particularly for buttons, is you can actually come in and touch them, right. So, like, the button-feel is super important Linus: Oh my god, I already found something I need. Entire bags of like, motherboard standoffs. I was trying to buy just a bag of computer screws Only place I could find for it was eBay Pricing was just totally unreasonable. Scotty: Yeah and it will be very reasonable here. Linus: Smartwatches, totally 100% real Beats. Scotty: These are probably, like, semi-real Linus: Semi-real? Scotty: Yeah, like refurb-ed type. Linus: Right, okay. Wow. This place is enormous. Scotty: It's crazy, right? This is probably one of twenty buildings Linus: Honestly, it's overwhelming. Scotty: Yeah. Linus: Okay, so here's stuff I mostly recognize. Scotty: "Right!" Linus: There's like A bunch of mining gear.. Like Antminers and.. What else do they got? Mining Power supplies ROG.. Something something Looks like Very similar SKU's Linus: I'm just looking. Linus: just looking Linus: Uhh.. Linus: No, I don't.. Necessarily wanna get lead in here. Linus: Hi! Nah, I'm just looking around, it's okay. Linus: Thank you. [Sad Music] I mean this is the kind of thing you would never find in a retail store back home This is like, dual socket, like server boards and stuff like that. Can you ask how much this 1800W Xfurbish”
Server
“Every blessing ignored becomes a curse and every curse takes you away from God and the further away you get the blinder you become to His goodness.”
Ignorance
Blessing
Ignored
Curse Removing Spells
The 5th Gender
“Humans were so very good at fucking, so desperate to engage in it, and yet so uncomfortable talking about it.”
Tris
Lavender
5th Gender
Supper Club
“Don't believe vegetarians who tell you that meat has no flavor, that it comes from the spices or the marinade. The flavor is already there: earth and metal, salt and fat, blood.
My favorite meat is chicken. I can eat a whole bird standing up in the kitchen, straight from the oven, burning my bare hands on its flesh. Anyone can roast a chicken, it is a good animal to cook. Lamb, on the other hand, is much harder to get right. You have to lock in the flavor, rubbing it with sea salt like you are exfoliating your own drying skin, tenderly basting it in its own juices, hour after hour. You have to make small slits across the surface of the leg, through which you can insert sprigs of rosemary, or cloves of garlic, or both. These incisions should run against the grain, in the opposite direction to which the muscle fibers lie. You can tell the direction better when the meat is still uncooked, when it is marbled and raw. It is worth running your finger along those fibers, all the way from one end to the other. This doesn't help with anything. It won't change how you cook it. But it is good to come to terms with things as they are.
Preparing meat is always an act of physical labor. Whacking rib eye with a rolling pin. Snapping apart an arc of pork crackling. And there is something inescapably candid about it, too. If you've ever spatchcocked a goose- if you've pressed your weight down on its breastbone, felt it flatten and give, its bones rearranging under your hands- you will know what I am talking about. We are all capable of cruelty. Sometimes I imagine the feeling of a sliver of roast beef on my tongue: the pink flesh of my own body cradling the flesh of something else's. It makes sense to me that there is a market for a vegetarian burger that bleeds.”
Flavors
Meats
Butchering
Fibers
Supper Club
“On arrival, we served Bloody Marys, though we couldn't in all good conscience garnish with sticks of celery, so we finished with bacon and shrimp. I no longer did all the cooking; instead we each brought a dish. The first course was one of Stevie's specialties, macaroni and cheese. There was something vaguely hacky and antiquated about it, which fit the gold theme perfectly; she always made it very rich and dense, crisp on top and silky underneath. Her trick was to use "twice the recommended amount of butter and three times the cheese." After the pasta we had ham hock with whipped peas, the ham stringy and salty, the peas fresh and slightly minted.”
Peas
Appetizers
Ham
Bloody Mary
Macaroni And Cheese
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