8502. Pain
doesn’t tell you when you ought to stop.
Pain is the little voice in your head that tries to hold you back
because it knows if you continue you will change;
8503. The fear
of death is the fear of time. And the
fear of time, deep down, is the fear of unlived moments of an unlived
life. So what to do? Live more and more intensely. Live dangerously. It is your life. Don’t sacrifice it for any sort of
foolishness that has been taught to you.
Don’t sacrifice it for words, theories, countries or politics. Don’t sacrifice it for anybody. Live it;
8504. When you
can’t control what’s happening, challenge yourself to control the way you
respond to what’s happening. That’s
where the power is;
8505. Ben
Rector’s voice sounds (to me) like a combination of Peter Cetera and Bruce
Hornsby;
8506. As I let
go of the need to arrange my life, the universe brings abundant good to me;
8507. Our
struggles in life develop our strengths;
8508. Without
struggles we never grow and never get stronger so it’s important for us to
tackle challenges on our own;
8509. Our flaws
are not the reasons that make us unhappy or feel insecure, it’s the way we
judge ourselves;
8510. It’s our
internal dialog that drags us down emotionally and dictates our life decisions;
8511. 2 step
process to change the way you judge yourself: 1. Accept how you feel and remind yourself that
nobody is perfect. Example: I feel
insecure about being fat. That’s okay;
everyone is dealing with their own insecurities. I am not the only one; and 2. View your insecurities with a sense of
humor. Example: Damn, I haven’t seen my
penis in so long, I’m starting to feel like Caitlyn Jenner. Who cares?
I am not fat; I have just been bulking up for the past 15 years;
8512. Once you
accept how you feel you can start to relax;
8513. Learn to
not identify with your negative thoughts;
8514. Learn to
be free from judgment;
8515. From a
place of nonjudgment, learn to view things with a sense of humor;
8516. If you
need energy for (some) late night puzzling, try (listening to) some EDM
(specifically Gareth Emery);
8517. Chocolate
martinis (i.e., 1.5 oz. Godiva milk
chocolate liqueur and 1.5 oz. Absolut Vanilia) can be dangerous;
8518. The
measure of who we are is what we do with what we have;
8519. Mezcal is
not a fancy version of tequila; it’s the other way around. Tequila is (in fact) one style of mescal;
8520. Tequila
is made only from the blue agave plant (i.e., Agave tequilana), while mezcal can be made from one of more than 30
different agave species;
8521. According
to Mexican law, the spirit labeled “tequila” can be made only in the area
surrounding the city of Tequila and in the Jalisco Highlands (both in the
central-western state of Jalisco);
8522. Mezcal
comes primarily from the state of Oaxaca, but it is made in numerous other
states in Mexico
8523. Tequila
is generally made on an industrial scale, while mezcal is mostly made by
small-scale producers in facilities known as fábricas or palenques;
8524. There is
much greater diversity in the flavor and character of mezcal, depending on the
species of agave used, the soil upon which it is grown and the details of its
production method;
8525. Each
agave plant can take up to 30 years to fully mature before harvest;
8526. Agave
used to make tequila is processed in steam ovens;
8527. Mezcal is
made by burying as many as 100 piñas (i.e., agave hearts) for a few days to a
week in a giant charcoal or wood-fired pit oven, which accounts for its smoky
aroma;
8528. Whether
for tequila or mezcal, the cooked piñas are mashed to a pulp, transferred to
large vats or barrels with water and allowed to ferment for anywhere from 4 to
10 days;
8529. The
alcohol that forms from fermenting cooked piñas is distilled 2 or 3 times until
it reaches the desired concentration;
8530. Tequila
is typically distilled in copper kettles;
8531. Some
mezcals are first distilled in clay jugs (en
barro), which can give them a mineral-y, astringent quality;
8532. There are
more than 300 known compounds found in both tequila and mezcal including
complex alcohols, methanol, esters, aldehydes, terpenes and furans, each of
which contributes to the character of the particular spirit in question,
providing it with fruity, smoky, cocoa, herbal, floral, malty or woody flavors
and aromas. Some of these molecules are
present in the agave itself, while others form only during cooking or
fermentation;
8533. Agave
syrup is a sweetener made from several species of agave including blue agave;
8534. Agave
syrup is made much like tequila and mezcal though the inulin-rich juice is
typically extracted from the piña before being cooked to convert its sugars
into fructose;
8535. Agave
syrup is 1.5 times sweeter than sugar;
8536. “Amber”
versions of agave syrup has a pleasant, caramelized flavor;
8537. Agave
nectar ranges in color from pale gold to amber depending on the amount of
filtration during processing;
8538. Lighter
agave nectar has a relatively neutral flavor, while darker nectar has a
caramel-like taste;
8539. Agave
contains 2.9 calories per gram compared to sugar’s 4 calories per gram;
8540. You can
use 2/3 cup agave nectar for every cup of sugar;
8541. When
substituting agave nectar for sugar in baking, you should reduce the liquid
content of recipes by 1 ounce per 2/3 cup of agave used, drop the oven
temperature by 25 degrees and up the baking time by 6 percent;
8542. Use agave
for sweetening drinks, but don’t use it for baking;
8543. It is
easy to forget that everyone is running his/her own race and that you only have
to keep up with your own pace;
8544. Knowing
you need to make a change is not enough.
You’ve got to find the guts to do it;
8545. Name-brand
printer ink is marked up by 300%;
8546. A quick
search reveals that off-brand printer ink can be purchased for 50% less than
name-brand (ink). Read the reviews
before purchasing, but most off-brand (printer) ink is just as good as its more
expensive counterpart;
8547. Coffee at
your favorite shop comes with a 300% markup and that’s not including whatever
you tip your barista;
8548. When you
make your coffee at home you’re spending $.25-$.50 cents a cup (depending on
what you add to it);
8549. You can
expect at least a 300-400% markup on jewelry (especially diamonds) often even
higher. And you might not even be
getting the quality you think you’re paying for;
8550. Jewelry
stores will often run 50-75% off “sales” on their goods and they’re still making
a nice profit. Not only that, but many
big-name jewelry stores are selling inferior diamonds that were purchased from
socially and environmentally unsafe sources;
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