“Write drunk, edit sober†sounds good, but the problem is that it’s not by Hemingway.
Peter De Vries on page 242 in his novel called “Reuben, Reuben†in 1964
has written:
“Sometimes I write drunk and revise sober, and sometimes I write sober and revise drunk. But you have to have both elements in creation — the Apollonian and the Dionysian, or spontaneity and restraint, emotion and discipline.â€
Melencolia I, 1514 Albrecht Dürer (German, 1471–1528) Engraving; 9 1/2 x 7 3/8 in. (24 x 18.5 cm) Harris Brisbane Dick Fund, 1943 (43.106.1)
Dürer's Melencolia I is one of three large prints of 1513–14 known as his Meisterstiche (master engravings). The other two are Knight, Death, and the Devil and Saint Jerome in His Study. Though they do not form a series in the strict sense, the prints do correspond to the three kinds of virtue in medieval scholasticism—moral, theological, and intellectual—and they embody the complexity of Dürer's conception. Melencolia I is a depiction of the intellectual situation of the artist and is thus, by extension, a spiritual self-portrait of Dürer. In medieval philosophy, each individual was thought to be dominated by one of the four humors; melancholy, associated with black gall, was the least desirable of the four, and melancholics were considered most likely to succumb to insanity. Renaissance thought, however, also linked melancholy with creative genius; thus, at the same time that this idea changed the status of this humor, it made the self-conscious artist aware of the terrible risks that came with his gift.
The winged personification of Melancholy, seated dejectedly with her head resting on her hand, holds a caliper and is surrounded by other tools associated with geometry, the one of the seven liberal arts that underlies artistic creation—and the one through which Dürer hoped to approach perfection in his own work. An influential treatise, De occulta philosophia of Cornelius Agrippa of Nettesheim, almost certainly known to Dürer, probably holds the explanation for the number I in the title: creativity in the arts was the realm of the imagination, considered the first and lowest in the hierarchy of the three categories of genius. The next was the realm of reason, and the highest the realm of the spirit. It is ironic that this image of the artist, paralyzed and powerless, should exemplify Dürer's own artistic power at its superlative height.
You might see me also...I'm the very young 50 who looks mature, but well under 40, A pretty woman who has style, a big smile and who's comfortable in any situation. I'm woman who spends free time building frendships,manage the details,shopping or hanging with friends...
I am attractive, I am thin, I have style, and I LOVE to have fun!
The decadence within these truffles can become the very want of souls, whereupon time, in its swiftness beckons these hearts’ desire to beseech upon any offered affection to venture on to its own lovely retreat!
When I cook you could notice the infinite pains I took in preparing vegetables the Bulgarian way. Meat or cheese were important components in my many delicious luncheon dishes, but the subtle flavour of the vegetable was never swamped. With essential ingredients such as aubergines and green peppers now so readily available, these recipe maybe will be found interesting and different.
AUBERGINE PIE. 6 large aubergines 2 tablespoons corn oil ½ teaspoon chopped parsley Good pinch black pepper 4 eggs 2 tablespoonfuls bread crumbs 1 lb raw minced beef 1 onion sliced ½ teaspoonful salt 4 tablespoonfuls flour Char three of the aubergines under a fierce grill. When one side is tender, turn and grill again. Split the skins and scrape out the pulp with a silver spoon. Fry the onion quickly in the oil until golden, add the parsley, minced beef, grilled aubergine pulp, salt and pepper, and cook for 10 minutes stirring constantly. Peel the other three aubergines, and slice. Beat two of the eggs, dip the aubergine slices into the flour, then into the beaten egg. Fry in hot oil. Line a casserole with a layer of fried aubergine slices, cover with the meat mixture, and top with the remaining aubergine slices. Beat the remaining eggs with more salt, and pour over the whole. Sprinkle with bread crumbs, and bake in a moderate oven for one hour.
An ambitious project to establish a human colony on Mars has attracted applications from tens of thousands of would-be astronauts, just two weeks after applications opened.
The mission, a private venture by the Dutch non-profit organization Mars One, aims to send a crew to the Red Planet in 2022 – and, due to the physiological change in the human body after a stay on Mars, there’d be no coming back. That hasn’t deterred people, though: so far, over 78,000 people have applied to become one of Mars’ first immigrants (the company is expecting 500,000 applicants by the time applications close on August 31). “This is turning out to be the most desired job in history,†says Bas Lansdorp, co-founder of Mars One.
Day-to-day life on Mars will be no picnic: The organization says that the daily routine on the planet would involve construction work on the colony (installing greenhouses, for example), maintenance of the settlement’s systems and research into Mars’ climate and geological history–all in an inhospitable environment with unbreathable air and an average temperature in the planet’s mid-latitudes of around -58 degrees Farenheit.
BUT
Wait a minute!
*Guangzhou Daily* reported on Monday that the headquarters of Lansdorp's nonprofit organization is in a rented house with just one employee.
The paper also claimed Mars One has already generated more than $1 million in nonrefundable application fees.
According to the project brochure, applicants pay an administration fee based on their country's per capita GDP. Chinese applicants pay only $11.
Lansdorp also confirmed that at least 78,000 people worldwide, including about 10,000 from China, had submitted applications worldwide as of May 7.
But now most of the volunteers wany their money back!
Because Summer is a cocktail's time I think it will be useful to read this...
MARY
To Shake or to Stir?
Learn the tricks for determining when it's best to shake your cocktail and when it's best to stir.
By Kara Newman
Remember the James Bond request for a martini “shaken, not stirred� Sorry, Mr. Bond, no self-respecting mixologist shakes a martini. But that’s not true of all cocktails—it’s tough to know when to shake and when to stir.
That’s why Wine Enthusiast asked Jason Asher, founder of the beverage consulting business AZ Mixology about the tricks of the shake or stir trade.
“Some people shake when they should stir, and it changes the entire texture and mouthfeel of the drink,†says Asher. In general, the rule of thumb is that “if there’s something other than alcohol in the drink, you shake it.â€
When to shake
• Shake cocktails made with citrus or other juices. • Shake cocktails made with cream, eggs or other dairy products.
How to shake
Forget about the “hard shake†or other fancy techniques. A basic, straightforward shake is all that’s needed to chill, aerate and dilute a drink.
One sign of a well-shaken cocktail is a frothy edge in drinks made with cream or eggs, or a fine blanket of ice shards on top of a clear cocktail. Asher recommends a standard Boston Shaker tin and pint glass as great tools, as they are “perfectly formed to add air to the shaking.†He adds cocktail ingredients to a pint glass and then fills it to the top with ice. “The bigger and denser the ice, the better,†he says, since smaller ice can dilute faster, resulting in a watery drink.
Next, make sure the tin is inverted on top of the glass, then give it “a nice little hit on the top†to create a seal before shaking the drink vigorously. For how long, you ask? Bartenders love to quote Harry Craddock’s 1930 bar guide, The Savoy Cocktail Book: “Shake the shaker as hard as you can. Don't just rock it, you're trying to wake it up, not send it to sleep!†The drink should then be strained into the glass, either straight up or over fresh ice.
When to stir
• Stir cocktails made entirely of spirits, including bitters, such as a Negroni, or a classic James Bond-style gin and vermouth martini. The exception is a cocktail made with cream liqueurs, which should be shaken. • Soda, tonic or sparkling wine cocktails should be stirred. “If it calls for soda, add that at the end,†says Asher. His technique is to shake ingredients if needed and then add effervescent elements to the shaker just before straining into the cocktail glass. “If you shake, often at the end you have no bubbles left.â€
How to stir
Compared to shaking, stirring is more gentle—a technique intended to delicately combine ingredients and minimize dilution. Use a long-handled bar spoon and stir the drink in circles. “Around and around, not up and down,†Asher says. And keep in mind that it takes longer to chill a drink by stirring than by shaking.
“A good 6–7-second shake is equivalent to a 30-second stir,†he says.
RY
![Mars One has been promoted as a manned mission to establish a human colony on the red planet.[File photo]](http://images.china.cn/attachement/jpg/site1007/20130521/7427ea210acc1305126f14.jpg "Mars One has been promoted as a manned mission to establish a human colony on the red planet.[File photo]")
