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ARE YOU AN ASPIRING ENTREPRENEUR? “From social media marketing and selling phone cases, to graphic design and matching teens with odd jobs, serial entrepreneur Brendan Cox has founded a string of businesses – more than 10 – and he is still only 19.” – Forbes.com MEET: BRENDAN COX THE TEENAGER WHO MANAGED TO MAKE 6 […]

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Amazon.com: All the Light We Cannot See: A Novel: 9781501173219: Doerr, Anthony: Books

macrolit: “Vintage Scribner editions (’50s - ‘60s) by Hemingway and Fitzgerald ”

The most memorable mashed potatoes manage to be both fluffy and buttery at once. Too much butter and they’re heavy; not enough and they’ll seem wimpy. Here’s where choosing the right spud for the job really matters. The texture of a potato after cooking depends on its structure and moisture content. Some varieties, such as Idaho bakers, have low moisture and cook up to be light and airy. Beaten with butter and cream, they make a fluffy mash. High-moisture potatoes, such as red potatoes or new potatoes, can turn “gluey” when beaten. But because they have such a distinctly earthy, nutty flavor, I like to add just one or two to the pot.

From the beautiful apsaras of Hindu myth to the swan maidens of European fairy tales, stories of flying women-some carried by wings, others by clouds, rainbows, floating scarves, and flying horses-reveal the perennial fascination with and ambivalence about female power and sexuality.