A Quote by Rick Stein
Around Bordeaux the landscape is lush and verdant, then towards Toulouse it gets drier, sunnier and hotter. The food changes too.
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If the world gets a lot hotter in a hurry and the primary aim is to cool it down, then the current plan of carbon mitigation will almost certainly not be effective. It'll be too little, too late, and too optimistic - in large part because the atmospheric half-life of CO2 is roughly 100 years.
It's going to be a long, hot summer. The hotter it gets in Baghdad, the hotter it will get in D.C.
We are already experiencing the symptoms of climate change, especially with a hotter and drier climate in southern Australia - the rush to construct desalination plants is an expensive testament to that.
If the landscape changes, then I don't know who I am either. The landscape is a refracted autobiography. As it disappears you lose your sense of self.
If, on the other hand, conservationists are willing to insist on having the best food, produced in the best way, as close to their homes as possible, and if they are willing to learn to judge the quality of food and food production, then they are going to give economic support to an entirely different kind of land use in an entirely different landscape. This landscape will have a higher ratio of caretakers to acres, of care to use. It will be at once more domestic and more wild than the industrial landscape.
How to paint the landscape: First you make your bow to the landscape. Then you wait, and if the landscape bows to you, then, and only then, can you paint the landscape.
When it does get below freezing and there is - it's cold enough for ice to form, then that changes the whole landscape, and it makes the landscape a different landscape to the one that I worked with previously. And I want to understand that. But the big tension of the ice works is that they're often made when it's cold enough to freeze one piece of ice to another.
Those old ages are like the landscape that shows best in purple distance, all verdant and smooth, and bathed in mellow light.
I envisioned an extremely long network of floating barriers - they're like curtains floating in the ocean which are attached to the seabed. So what happens is that the current comes around and plastic gets pushed towards these barriers. And because it's in a V-shape, the plastic gets push towards the center.
If I'm a lush at anything, it's food and drink. I'm not materialistic in any way, but I value food.
You gotta have moisturizer cause I'm old. You gotta have that. You know for every glass of wine I drink I get drier and drier so I have to keep my self well moisturized.
Near Marseilles in the south of France, bouillabaisse is a cult food. In Toulouse and Carcassonne, the bean-based stew cassoulet is a cult food. Spain has paella and a number of others. Italy has so many, its cuisine is practically defined by them.
In Moulin Rouge I could not change the name of Toulouse-Lautrec obviously to Toulouse-Lautrec- Martinez. But in ER I did that, my name is Dr Victor Clemente, so sometimes it is possible.
A town, a landscape are when seen from afar a town and a landscape; but as one gets nearer, there are houses, trees, tiles leaves, grasses, ants, legs of ants and so on to infinity. All this is subsumed under the name of landscape.
And with this sort of increased visibility, there's more money going around in the industry, and it changes a lot, in terms of who gets into the business as a creator, who sticks with it, and who gets pushed out. And I do think it's sort of too bad that what once was a safe haven for truly eccentric, outsider artists is no longer that thing. But there are definitely pros and cons. You could also look at it as bringing in a more diverse crowd.
Tell them about how you're never really a whole person if you remain silent, because there's always that one little piece inside you that wants to be spoken out, and if you keep ignoring it, it gets madder and madder and hotter and hotter, and if you don't speak it out one day it will just up and punch you in the mouth from the inside.
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