Any book suggestions... 14 and female?
The Seven Realms Series by Cinda Williams Chima Bk 1: The Demon King Bk 2: The Exiled Queen Bk 3: The Gray Wolf Throne It's totally underratted it's the most amazing, different and captavity series i've read in a long time, the storyline is wicked and refreshing and the characters are beyond amazing and oh, the boys wow they make you drool! Strong Female lead and the twists are great!
Search for chef's knives at Bed Bath and Beyond or go online?
My mind is just getting exhausted from figuring out just how to buy a good chef's knife. I see a lot of answers: "Save up for a high-quality Japanese knife like Global!" "Save up for a German knife from Wusthof or Henckels!" "Avoid stamped knifes like the plague!!!" I just need to try and get a good knife that I CAN afford. Right now, I can't readily buy knives like these: http://www.bedbathandbeyond.com/store/product/zwilling-j-a-henckels-professional-s-8-inch-chef-39-s-knife/1010157072?categoryId=10519 http://www.bedbathandbeyond.com/store/product/wusthof-reg-classic-8-inch-cook-39-s-knife/1010157323?categoryId=10519 http://www.bedbathandbeyond.com/store/product/global-8-inch-chef-39-s-knife/1011465722?categoryId=10519 http://www.bedbathandbeyond.com/store/product/shun-classic-8-inch-chefs-knife/1013390835?categoryId= And that doesn't include a knife sharpener, which drives the cost even more. But does this mean I have to avoid buying any chef's knifes until I can afford one of these? Or is there still hope in the form of say...brands like Victorinox, Chicago Cutlery, or Ginsu? For the time being, I just want a chef's knife to replace my Farberware one that fell apart. The only thing I have in terms of big knives now is the Farberware...Santoku? I also have a serrated knife and a paring knife from the same set. Will I need to replace all those as well? I have a restaurant supply store downtown, but I don't think they sell the higher-up brands.
The Writers Journey by Christopher Vogler is an amazing book. Most people say that its a book for aspiring screenwriter. But out of my own personal experience, I'd say that the tips and suggestions mentioned in this book are transferable to any other form of writing. It teaches you how to tell a good story.With that said, I need you to know this - you dont need to read a dozen 'art of storytelling' books to learn how to tell a good story. You shouldnt. We are all born storytellers, with our own voice and misunderstandings'. Yeah! thats right. Misunderstandings. A lot of those 'art of storytelling' books are generally a collection of all the cliches that fictions these days are tied to. They have been tried, tested, reused and abused by millions of writers. Not knowing that would make it easier for you to probe beyond the storytelling limits, break conventions, and come up with a work that is yours and yours alone.The business end, on the other hand, is exactly the opposite. Deviate an inch and you are treated as an outcast. It is unwise to follow the road-not-taken when it comes to publishing, marketing etc. However, one cant learn business from books. You got to be out there, deep in the mud, rolling, yelling and shaking hands with everyone wearing a wide grin on your face.
Over easy is easy. First, let eggs sit in warm water while you make grits, potatoes, bacon, lasagna, whatever. Fry quick and hot. Use animal fat, not vegetable oil or butter (unless clarified). Yes, some say animal fat is bad for you, that’s bullshit. Refined coconut oil or palm oil is ok, but if you’re making bacon anyway, use bacon grease. (That’s all grandma ever used, she lived on her own until age 95, which sounds pretty healthy to me.)Crack eggs in almost smoking hot bacon grease (sometimes my smoke alarm goes off, small price to pay). While the whites are browning, use your spatula upside down to slide under edges to get grease under the eggs and keep them from sticking. Don’t use a non-stick pan, who knows what chemicals that puts in your food? Any cast iron or heavy stainless steel pan works fine.In 45–60 seconds, turn off the burner and flip your eggs. The yolks will still be completely liquid, and there will be some liquid egg white on top as well, but the bottom will be firm and golden brown, which holds the eggs together while you flip them. Get your flipper entirely under the yolks, and just lever them over enough to flip. After ten or fifteen seconds, remove to plate. Egg whites should be caramelized crispy brown, adding both taste and texture. Yolks should be almost entirely liquid, which preserves taste and nutrition. Blot if grease makes you nervous. Enjoy.
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