Osho, an Indian mystic who died in 1990, reportedly had a library of 100,000 volumes (possibly making it the world's largest private
Osho's library reportedly had a library of 100,000 volumes in his "Lao Tzu library" in Poona, India.His philosophy was that "two books of the same size or color were not to be placed next to each other, so the effect is that of waves going up and down, adding a lighter impression of the packed shelves than usually seen in libraries."
You're ღ Grand Old Flag, 1906. Library of Congress: "The original lyric for this perennial George M. Cohan favorite came, as Cohan later explained, from an encounter he had with a Civil War veteran who fought at Gettysburg...Cohan noticed the vet held a carefully folded but ragged old flag. The man reportedly then turned to Cohan & said, "She's a grand old rag." Cohan thought it was a great line & originally named his tune "You're a Grand Old
On the morning of March 11, 1918 a Private at Fort Riley, KA reported to the hospital with flu-like symptoms. By noon over 100 fellow soldiers had joined him. It's believed these were the first cases of the 1918 influenza epidemic, later dubbed The Spanish Influenza. It spread quickly, traveling with US soldiers to the front. By the end of 1918 between 50-80 million people had died, making it even deadlier than WWI itself ~
I had been meaning to update this recipe for a while. Whenever I teach Intro to Sichuan cooking classes, we focus on simple and easy-to-love stir-fry dishes such as Kung Pao Chicken, Mapo Tofu, and Dan Dan Noodles. But anyone who has spent enough time in good Sichuan restaurants is bound to eventually try a dish listed as Chongqing chicken, Sichuan chicken with chilis, wok-fried chicken, or a number of similar names. (Lazi jiding is the name in Mandarin.) And inevitably in every class, when I go around the room during the intro ice-breaker and have students list their favorite Sichuan dish of all time, at least one or two will mention this dish. When a student in a private class I recently taught requested we work on this dish, it reminded me of how long it has been since I made it at home. And so I decided to update this, making it extra crunchy with the method I developed for dishes like General Tso's Chicken and Chinese Lemon Chicken in my cookbook. Lazi jiding (辣子鸡丁) is like a more sophisticated version of kung pao chicken . It's smokier, spicier (a lot spicier if you chop up the chilis), and only a bit more complex in its preparation. (The way I make it is more like shallow-frying. I use about 3 cups of oil, and dredge the chicken in a cornstarch-salt-pepper mixture beforehand.) Few fried chicken entrees are enveloped by such a succulent tongue-tingling sauce.