Word: raws
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...because it’s an underdog story, and Opera and Football both love an underdog. Plus it’s got an easy but powerful chorus part: “Rudy! Rudy! Rudy!” Classic story of blue-collar people that is fueled by raw human emotion? Puccini...
...knew what to do where I found myself, I gained consciousness; nature is a miracle in the know-how it has provided, ready, in all its millions of varieties of eggs: I hatched from my minute containment that the human eye never could have detected on the lettuce, the raw meat, the finger, and began to grow myself. Segment by segment. Measuredly,” he (it?) says.His narration is punningly comical. But the depiction of a parasite coming into subjectivity is simply a reductio an absurdum.Following up its anthropomorphized subject with a revivified one, the collection?...
...massive overhaul, but the employment of simple techniques to capture rain over just one to two percent of the land would provide as many as 100 liters of water per person a day—much more than the 2.5 liters needed. Groundwater wells contaminated with bacteria from raw sewage, pesticides, and iron could be also be purified using more advanced technology. But these measures won’t come cheap or easy. Environmental initiatives have never been popular with either the Indian government or its taxpaying citizens, and what millions have been spent seem to have accomplished relatively little...
First, the good news. To go nuclear, you need three things: a) the raw material, b) the ability to turn the raw material into a weapon and c) the missiles with which to deliver the weapon. Regarding a and c, Iran is proceeding with alacrity and determination on uranium enrichment (with 2,000 to 3,000 centrifuges running) and on the development and testing of long-range missiles. It is the intermediate step--weaponizing the uranium into a bomb--that the intelligence estimate tells us has been suspended...
...Capricho's private underground dining room, the meat came practically raw and boneless to the table, where we cooked piece after piece on earthenware platters sprinkled with salt. We gorged ourselves on the deep, primordial flavor of beef as it was meant to be, full of days spent in the goodness of open fields. Somehow in the cholesterol-induced euphoria, my brain noted that the perfect steak seemed to be in the center rib section, aged for 90 days, of a 16-year-old Rubia Gallega...