Ninja vs. Chicken

 

Louise Gluck - Gotta love the poet priestess

“A Village Life”:
      

In the window, the moon is hanging over the earth,
meaningless but full of messages.
It’s dead, it’s always been dead,
but it pretends to be something else,
burning like a star, and convincingly, so that you feel
sometimes
it could actually make something grow on earth.

If there’s an image of the soul, I think that’s what it is.

I move through the dark as though it were natural to
me,
as though I were already a factor in it.
Tranquil and still, the day dawns.
On market day, I go to the market with my lettuces.

No-Knead Pizza Pie - The Cool and The Crazy

No-Knead Pizza Pie

Makes four 12-inch pizzas
Making the Dough:

500 grams (17 1/2 ounces or about 3 3/4 unsifted cups) all-purpose flour, plus more for shaping the dough
1 gram (1/4 teaspoon) active dry yeast
16 grams (2 teaspoons) fine sea salt
350 grams (11/2 cups) water
1. In a medium bowl, thoroughly blend the flour, yeast, and salt. Add the water and, with a wooden spoon and/or your hands, mix thoroughly. We find it easiest to start with the spoon, then switch to your hands.
2. Cover the bowl with plastic wrap or a kitchen towel and allow it to rise at room temperature (about 72°) for 18 hours or until it has more than doubled. It will take longer in a chilly room and less time in a very warm one.
3. Flour a work surface and scrape out the dough. Divide it into 4 equal parts and shape them. For each portion, start with the right side of the dough and pull it toward the center, then do the same with the left, then the top, then the bottom. (The order doesn't actually matter; what you want is four folds.) Shape each portion into a round and turn seam side down. Mold the dough into a neat circular mound. The mounds should not be sticky; if they are, dust with more flour.
4. If you don't intend to use the dough right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours before needed.

Nike Free 3.0 For Steve

I know y'all are looking for a gifty for me

All of Our Life Is Nothing but a Mass of Habits

“All of Our Life Is Nothing but a Mass of Habits” ~ William James

by Adam Dachis

We have good habits and bad ones. Some make us more productive and affect our ability to perform well, while some make it difficult to do anything else. Regardless of their nature, our habits make up our life—as psychologist and philosopher William James says so eloquently in this quote. If habits are the ingredients, you may want to consider how many bad ones you allow yourself to keep.

Hey self-help philosopher

William James never said that: He didn't say that habits are good and bad.... he didn't say we have a God's eye view to see which habbits are good or bad.... he didn't say we have some magical foundational morality to suggest whaht habbits are good or bad

I think you are mistaking William James for Anthony Robbins.

Shrimp Gumbo with Andouille Sausage

Shrimp Gumbo with Andouille Sausage TOTAL TIME About 1 hour Ingredients 1 pound medium shrimp in the shell Salt and pepper 2 teaspoons chopped fresh thyme 6 garlic cloves, minced 4 tablespoons olive oil 1 1/2 cups diced onion 1 cup diced red or green bell pepper 1/2 cup diced celery 4 tablespoons all-purpose flour 1 tablespoon tomato paste 1 teaspoon paprika 1/4 teaspoon cayenne 1 cup diced ripe tomato, fresh or canned 6 ounces smoked andouille sausage, in 1-inch-thick slices 6 cups shrimp broth (recipe follows) or chicken broth 2 cups chopped okra 1 tablespoon filé powder 1/2 cup chopped scallions for garnish Preparation 1. Peel and devein shrimp. Reserve shrimp shells for broth. Season shrimp with salt and pepper, thyme and 1/2 teaspoon garlic. Cover and refrigerate. Make the shrimp broth. 2. Make the gumbo base: In a heavy-bottomed soup pot, heat olive oil over medium-high heat. Add onion, bell pepper and celery and cook briskly, stirring frequently, until lightly browned, about 8 minutes. Sprinkle in flour and stir to combine. Continue cooking for about 5 minutes, stirring, until flour-vegetable mixture is well browned. Add tomato paste, paprika, cayenne and remaining garlic. Cook for 1 minute, stirring well, then add diced tomato and andouille sausage and cook for about 2 minutes. Season mixture generously with salt and pepper. 3. Stir in shrimp broth and reduce heat to medium. With a wooden spoon, scrape bottom of pot to dissolve any browned bits. Simmer for about 25 minutes, until gumbo base thickens somewhat. Taste and adjust salt. (You may prepare gumbo base up to this point several hours ahead; bring it back to a brisk simmer before continuing.) 4. Add okra and let cook until softened, about 5 minutes. Add shrimp and cook for 2 minutes more. Turn off heat. Stir in filé powder. Serve immediately, sprinkled with scallions, along with steamed rice or cornbread if desired. YIELD 4 to 6 servings

A human being....

A human being should be able to change a diaper, plan an invasion, butcher a hog, conn a ship, design a building, write a sonnet, balance accounts, build a wall, set a bone, comfort the dying, take orders, give orders, cooperate, act alone, solve equations, analyze a new problem, pitch manure, program a computer, cook a tasty meal, f ight efficiently, die gallantly.”