A wonderful serenity has taken possession of my entire soul, like these sweet mornings of spring which I enjoy with my whole heart. I am alone, and feel the charm of existence in this spot, which was created for the bliss of souls like mine. I am so happy, my dear friend, so absorbed in the exquisite sense of mere tranquil existence, that I neglect my talents. I should be incapable of drawing a single stroke at the present moment; and yet I feel that I never was a greater artist than now.
When, while the lovely valley teems with vapour around me, and the meridian sun strikes the upper surface of the impenetrable foliage of my trees, and but a few stray gleams steal into the inner sanctuary, I throw myself down among the tall grass by the trickling stream; and, as I lie close to the earth, a thousand unknown plants are noticed by me.
To take a trivial example, which of us ever undertakes laborious physical exercise, except to obtain some advantage from it?
When I hear the buzz of the little world among the stalks, and grow familiar with the countless indescribable forms of the insects and flies, then I feel.
Everyone realizes why a new common language would be desirable: one could refuse to pay expensive translators. To achieve this, it would be necessary to have uniform grammar, pronunciation and more common words. If several languages coalesce, the grammar of the resulting language is more simple and regular than that of the individual languages. The new common language will be more simple and regular than the existing European languages. It will be as simple as Occidental; in fact, it will be Occidental.
The European languages are members of the same family. Their separate existence is a myth. For science, music, sport, etc, Europe uses the same vocabulary. The languages only differ in their grammar, their pronunciation and their most common words.
FRESH INGRENDIENTS
Everyone realizes why a new common language would be desirable: one could refuse to pay expensive translators. To achieve this, it would be necessary to have uniform grammar, pronunciation and more common words. If several languages coalesce, the grammar of the resulting language is more simple and regular than that of the individual languages. The new common language will be more simple and regular than the existing European languages. It will be as simple as Occidental; in fact, it will be Occidental.
To an English person, it will seem like simplified English, as a skeptical Cambridge friend of mine told me what Occidental is.The European languages are members of the same family. Their separate existence is a myth. For science, music, sport, etc, Europe uses the same vocabulary. The languages only differ in their grammar, their pronunciation and their most common words. Everyone realizes why a new common language would be desirable: one could refuse to pay expensive translators.
When, while the lovely valley teems with vapour around me, and the meridian sun strikes the upper surface of the impenetrable foliage of my trees, and but a few stray gleams steal into the inner sanctuary, I throw myself down among the tall grass by the trickling stream; and, as I lie close to the earth.
Ingredients
MAIN INGREDIENTS
- 12 cups water
- 1 1/2 cups quinoa, rinsed
- 5 pickling cucumbers, peeled, ends trimmed, and cut into 1/4-inch cubes
- 1 small red onion, cut into 1/4-inch cubes
- 1 large tomato, cored, seeded, and diced
- 1 bunch Italian parsley leaves, chopped
- 2 bunches mint leaves, chopped
- 3/4 teaspoon freshly ground black pepper
- 4 heads endive, trimmed and separated into individual spears
- 1 avocado, peeled, seeded and diced, for garnish
DRESSING
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 lemon, juiced
- 1 1/2 teaspoons salt
Instructions
- Bring the water to a boil in a large saucepan. Add the quinoa, stir once, and return to a boil. Cook uncovered, over medium heat for 12 minutes. Strain and rinse well with cold water, shaking the sieve well to remove all moisture.
- When dry, transfer the quinoa to a large bowl. Add the cucumbers, onion, tomato, parsley, mint, olive oil, vinegar, lemon juice, salt, and pepper and toss well. Spoon onto endive spears, top with avocado, and serve.
Notes
Place the cooled quinoa in a large bowl. Add the scallions, raisins, rice vinegar, orange juice and zest, olive oil, cumin, cucumber and parsley and toss to combine. Season with salt and pepper, to taste, cover with plastic wrap and refrigerate until cold, then serve.
The hallmark of authentic jerk chicken is its bold, complex heat balanced by warm spices and herbal notes. Scotch bonnet peppers deliver a fruity, intense spiciness that’s signature to the dish—far more flavorful than standard chilies. Allspice berries provide an earthy, clove-like warmth, while fresh thyme and green onions add brightness. The marinade often includes elements like soy sauce, brown sugar, garlic, ginger, and lime for umami, sweetness, and acidity. Traditionally grilled over charcoal or smoked on a pimento wood fire for that distinctive smoky char, modern home versions adapt to oven-broiling or grilling, yet the essence remains: juicy chicken with a caramelized, spiced crust.
