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  1. Matthew Amster-Burton _ Pretty Good Number One: An

    Okonomiyaki, meanwhile, is to American pancakes what Japanese wrestling is to American wrestling. The basic batter contains flour and water, grated nagaimo {that big slimy yam again}, eggs, and diced cabbage. You then augment this base by ordering little bits and nibbles a la carte to be added to the batter. We could not figure out the ordering system, but we listed off ingredients we liked and ended up with two pancakes' worth of batter teeming with squid, octopus, sliced negi, and pickled ginger. The waiter dropped off a big bowl of unmixed pancake fixings and a couple of spatulas and assumed we would know how to do the rest. Every time we did something wrong, he sucked in his breath {a very common sound in Japan, at least in my presence} and intervened. Every time we did something right, he gave the thumbs-up and a Fonzie-like grunt of approval.Now that I've cooked two okonomiyaki and am certified by the Vera Okonomiyaki Napoletana Association, I can tell you how it's done. If your okonomiyaki has a large featured ingredient like strips of pork belly, set it aside to go on top; don't mix it in. Stir everything else together really well. Pour some oil onto the griddle and smooth it out into a thin film with a spatula. Dump the batter onto the griddle and shape it into a pancake about 1/2 to 3/4 inch thick. If you have pork strips, lay them over the top now like you're making bacon-wrapped meatloaf.Now wait. And wait. And wait. If little bits of egg seep out around the edge of your pancake, coax them back in. It takes at least five minutes to cook the first side of an okonomiyaki. Maybe ten. Maybe thirty. If you're not hungry enough to drink a tureen of raw batter, it's not ready. Finally, when it's brown on the bottom, slide two spatulas underneath and flip with confidence. Now wait again. When the center is set and the meat is crispy, cut it into wedges and serve with okonomiyaki sauce, mayo, nori, and fish flakes. If you haven't had okonomiyaki sauce, it's a lot like takoyaki sauce. Sorry, just kidding around. It's a lot like tonkatsu sauce.
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  2. Noam Chomsky _ Occupy

    ..reading a book doesn't mean just turning the pages. It means thinking about it, identifying parts that you want to go back to, asking how to place it in a broader context, pursuing the ideas. There's no point in reading a book if you let it pass before your eyes and then forget about it ten minutes later. Reading a book is an intellectual exercise, which stimulates thought, questions, imagination."
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  3. Vladimir Nabokov _ Lectures on Literature

    But even in such works where the author is ideally unobtrusive, he remains diffused through the book so that his very absence becomes a kind of radiant presence. As the French say, il brille par son absence - "he shines by his absence." In connection with Bleak House we are concerned with one of those authors who are so to speak not supreme deities, diffuse and aloof, but puttering, amiable, sympathetic demigods, who descend into their books under various disguises or send therein various middlemen, representatives, agents, minions, spies, and stooges. {...} Roughly speaking, there are three types of such representatives. Let us inspect them. First, the narrator insofar as he speaks in the first person, the capital I of the story, its moving pillar. {...} Second, a type of author's representative, what I call the sifting agent. {...} The third type is the so-called perry, possibly derived from periscope, despite the double r, or perhaps from parry in vague connection with foil as in fencing. But this does not matter much since anyway I invented the term myself many years ago.
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