I think this just gave me a migraine.
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Isamu Noguchi Care Greenwood 66 Calle Republica Coumbia Mexico City
EINSTEINS FORMULA DETERMINATION INDIVIDUAL SPECIFICS RELATIVITY READS QUOTE ENERGY EQUALS MASS TIMES THE SPEED OF LIGHT SQUARED UNQUOTE SPEED OF LIGHT IDENTICAL SPEED ALL RADIATION COSMIC GAMMA X ULTRA VIOLET INFRA RED RAYS ETCETERA ONE HUNDRED EIGHTY SIX THOUSAND MILES PER SECOND WHICH SQUARED IS TOP OR PERFECT SPEED GIVING SCIENCE A FINITE VALUE FOR BASIC FACTOR IN MOTION UNIVERSE STOP
SPEED OF RADIANT ENERGY BEING DIRECTIONAL OUTWARD ALL DIRECTIONS EXPANDING WAVE SURFACE DIAMETRIC POLAR SPEED AWAY FROM SELF IS TWICE SPEED IN ONE DIRECTION AND SPEED OF VOLUME INCREASE IS SQUARE OF SPEED IN ONE DIRECTION APPROXIMATELY THIRTY FIVE BILLION VOLUMETRIC MILES PER SECOND STOP
FORMULA IS WRITTEN QUOTE LETTER E FOLLOWED BY EQUATION MARK FOLLOWED BY LETTER M FOLLOWED BY LETTER C FOLLOWED CLOSELY BY ELEVATED SMALL FIGURE TWO SYMBOL OF SQUARING UNQUOTE ONLY VARIABLE IN FORMULA IS SPECIFIC MASS SPEED IS A UNIT OF RATE WHICH IS AN INTEGRATED RATIO OF BOTH TIME AND SPACE AND NO GREATER RATE OF SPEED THAN THAT PROVIDED BY ITS CAUSE WHICH IS PURE ENERGY LATENT OR RADIANT IS ATTAINABLE STOP
THE FORMULA THEREFORE PROVIDES A UNIT AND A RATE OF PERFECTION TO WHICH THE RELATIVE IMPERFECTION OF INEFFICIENCY OF ENERGY RELEASE IN RADIANT OR CONFINED DIRECTION OF ALL TEMPORAL SPACE PHENOMENA MAY BE COMPARED BY ACTUAL CALCULATION STOP
SPECIFIC QUALITY OF ANIMATES IS CONTROL WILLFUL OR OTHERWISE OF RATE AND DIRECTION ENERGY RELEASE AND APPLICATION NOT ONLY OF SELF MECHANISM BUT OF FROM SELF MACHINE DIVIDED MECHANISMS AND RELATIVITY OF ALL ANIMATES AND INANIMATES IS POTENTIAL OF ESTABLISHMENT THROUGH EINSTEIN FORMULA
Letters of Note
I really like this recipe on rice, in a salad or in a sandwich.
From Kitchen Wench
Bulgogi – Korean BBQ beef
Ingredients (to marinate 1kg beef)
1kg thinly sliced beef sirloin (sliced to about 2-3mm thick) *
5 cloves garlic, crushed
1 medium-sized brown onion, peeled
1 nashi/Asian pear, peeled
1 sweet apple, such as fuji, grated
2/3 cup Korean soy sauce (‘kanjang’), but you can substitute it with Japanese tamari soy or Chinese light soy sauce in a pinch
2 tbsp toasted sesame seed oil
2-4 tbsp caster sugar (this will depend on the sweetness of your pear)
2 spring onions, washed and finely sliced
Freshly cracked black pepper, to taste
* – Most Asian butchers will be able to slice the beef for you if you let them know. If not, then the way to do it yourself is to half freeze it so that the piece of beef is almost solid through, then use a sharp kitchen knife to slice pieces, about 2-3mm thick, against the grain. If the beef thaws and becomes soft and hard to slice during this process, just pop it back in the freezer to firm up for an hour or two before continuing.
1. Use your hands to squeeze the juice from the apple over the sliced beef and set aside. Using an extremely fine grater, turn the onion and pear into pulp (alternatively, you can just blend till liquid but this makes the marinade a bit watery), then mix together with the soy sauce and crushed garlic, then taste for sweetness. If it’s not quite sweet enough for your tastes, add all the sugar, but if it’s close, just add 1-2 tbsp of sugar, mix and taste again.
2. Add the sliced meat to the bowl, then pour the marinade over the top, then add the sesame seed oil, sliced spring onion and cracked pepper and massage all the marinade into the meat for about 1-2 minutes, making sure none of the slices of beef are stuck together and that the marinade has been distributed evenly throughout.
3. Pour into an airtight container and store in the fridge for at least a few hours, ideally overnight, and cook over a griddle or in an unoiled non-stick frying pan – the reason for that is that the pan juices are extremely tasty, and can be very nice poured over your bowl of rice!
Because I need to remind myself via tumblr that spring rolls really aren’t very difficult to make at all.
Fresh basil, fresh mint or any herb will be a wonderful addition. For the crunch factor, you can add raw carrots, celery, bell peppers or cucumbers. In this recipe, I added pickled Vietnamese carrots and daikon that I always have on hand.
2 pounds of boneless chicken
4 Tablespoons of grape seed or vegetable oil
2 medium cloves of garlic, minced
2 teaspoons of sesame oil
4 teaspoons soy sauce or fish sauce
fresh basil, mint or other herbs
fresh lettuce, chopped or torn in small pieces
carrots, celery, cucumbers, daikon radish or bell peppers
For Garlic Soy dip:
4 tablespoons light soy sauce
1 medium clove of garlic, minced
1 tablespoon lime juice
1/4 teaspoon sugar
1/4 teaspoon of sesame oil
1. For the Chicken: In a large bowl, combine chicken, vegetable oil, sesame oil, garlic and soy sauce. Cover well and allow to marinade for about 20 minutes.
2. Heat frying pan and cook chicken. Slice in chicken in thin slices, about 1/4 inches for rolling.
3. Gather vegetables, rice paper, board surface to roll on and bowl of hot water.
4. For the Dip: combine all ingredients well.
In large bowl, fill it with water and make it warm by adding hot water. Gently dip each rice paper wrapper in warm water for a few seconds till damp. Don’t over soak the rice paper. Place rice paper on plate, or working surface. As rice paper begins to absorb the water and become more soft and pliable (10-30 seconds, depending on wrappers and water temp.), begin to add the fillings.
On the 1/3 section of the rice paper wrapper closest to you, start layering your fillings of lettuce, herbs, chicken and vegetables.
Start rolling the wrapper over the fillings away from you, tucking and rolling the wrapper with your fingers, making sure all the fillings remain right and round within the rice paper wrapper.
Serve immediately with soy dip, or cover with plastic wrap to eat a few hours later.
From White on Rice