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“NOTE: In the rare situation a megatsunami washes a T. rex into your path, you won't be carrying a weapon large enough to hurt it. If it's intent on eating you, it will eat you. However, you will be killed by the coolest dinosaur ever. Most people go their whole lives without ever seeing a T. rex in person. Do you know how lucky you are?”

Quote by Andrew Shaffer

Book:How to Survive a Sharknado and Other Unnatural Disasters: Fight Back When Monsters and Mother Nature Attack
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How to Survive a Sharknado and Other Unnatural Disasters: Fight Back When Monsters and Mother Nature Attack

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Andrew Shaffer

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“During the final 20 million years of the Cretaceous, tyrannosaurs flourished, ruling the river valleys, lakeshores, floodplains, forests, and deserts of North America and Asia. There is no mistaking their signature look: huge head, athletic body, sad arms, muscular legs, long tail. They bit so hard that they crunched through the bones of their prey; they grew so fast that they put on about five pounds every day during their teenage years; and they lived so hard that we have yet to find an individual that was more than thirty years old when it died. And they were impressively diverse: we have found nearly twenty species of these big-boned tyrannosaurs from the latest Cretaceous, and there are surely many more out there waiting to be discovered. The Pinocchio-nosed Qianzhousaurus, so fortuitously discovered by that still-anonymous backhoe operator at the Chinese construction site, is one of the latest examples. Just as Brown and Osborn grasped over a hundred years ago, when they were the first humans to set eyes on a tyrannosaur, T. rex and its brethren really were the kings of the dinosaur world.”

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Book:The Rise and Fall of the Dinosaurs: A New History of a Lost World
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“It goes without saying, but T. rex was huge: adults were about forty-two feet (thirteen meters) long and weighed in the ballpark of seven or eight tons, based on those equations from a few chapters ago, which calculate body weight from the thickness of the thighbone. These proportions are off the charts for carnivorous dinosaurs. The rulers of the Jurassic—the Butcher Allosaurus, Torvosaurus, and their kin—got up to about thirty-three feet (ten meters) long and a few tons—monsters to be sure, but they had nothing on Rex. After temperature and sea-level changes ushered in the Cretaceous, some of the carcharodontosaurs from Africa and South America got even bigger than their Jurassic predecessors. Giganotosaurus, for example, was about as long as T. rex and may have reached about six tons. But that’s still a good ton or two lighter than Rex, so the King stands alone as the biggest purely meat-eating animal that lived on land during the time of dinosaurs, or indeed at any time in the history of our planet.”

DinosaursPaleontologyT RexCretaceous
Book:The Rise and Fall of the Dinosaurs: A New History of a Lost World
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“Their petals are as delicate as antique lace but I grow them for their leaves, which are scented-- lemon, camphor and rose. There is Edna Popperwell's Ashby, whose leaves smell not of the advertised rose but (to this nose at least) of frankincense. Attar of Roses has furry leaves which remind me of Turkish delight, Orsett smells of balsam whilst Prince of Orange and Queen of the Lemons speak for themselves, the latter of sherbet lemons rather than the fruit. At the top of the garden is a wayward, rambling Copthorne, whose clusters of marshmallow-pink flowers are entangled amongst the bars of the old iron gate. Others are here not for their scent but for the delicate flowers. The diminutive Shannon sends her frilly parsley leaves and straggle of wandering stems over the table. She has no scent at all, but flowers that resemble salmon-pink stars, which twinkle against the watery-grey zinc of the garden table. The leaves are nothing to look at but show their magic once you rub them between finger and thumb. I use them for a spritz of inspiration as I write, but I occasionally take them into the kitchen too. If you layer their leaves amongst caster sugar in a jam jar they will infuse the crystals with the essence of lemon, orange or rose. Pick the right leaves and you have delicate, scented sugar with which to crown a summer sponge cake or to infuse in a jug of cream for raspberries.”

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Book:A Thousand Feasts: Small Moments of Joy… A Memoir of Sorts
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“Tea first came to Japan in the sixth century by way of Japanese Buddhist monks, scholars, warriors, and merchants who traveled to China and brought back tea pressed into bricks. It was not until 1911, during the Song dynasty, that the Japanese Buddhist priest Eisai (also known as Yosai) carried home from China fine-quality tea seeds and the method for making matcha (powdered green tea). The tea seeds were cultivated on the grounds of several Kyoto temples and later in such areas as the Uji district just south of Kyoto. Following the Chinese traditional method, Japanese Zen monks would steam, dry, then grind the tiny green tea leaves into a fine powder and whip it with a bamboo whisk in boiling water to create a thick medicinal drink to stimulate the senses during long periods of meditation.”

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Book:Untangling My Chopsticks: A Culinary Sojourn in Kyoto
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“The fanciest grade of green tea in Japan goes by the name of gyokuro, meaning "jade dew." It consists of the newest leaves of a tea plantation's oldest tea bushes that bud in May and have been carefully protected from the sun under a double canopy of black nylon mesh. The leaves are then either steeped in boiled water or ground into a powder to make matcha (literally, "grind tea"), the thick tea served at a tea ceremony. (The powder used to make the thin tea served at a tea ceremony comes from grinding the older leaves of young tea plants, resulting in a more bitter-tasting tea.) The middle grade of green tea is called sencha, or "brew tea," and is made from the unprotected young tea leaves that unfurl in May or June. The leaves are usually steeped in hot water to yield a fragrant grassy brew to enjoy on special occasions or in fancy restaurants. For everyday tea, the Japanese buy bancha. Often containing tiny tea twigs, it consists of the large, coarse, unprotected leaves that remain on the tea bush until August. When these leaves are roasted, they become a popular tea called hojicha. When hojicha combines with popped roasted brown rice, a tea called genmaicha results.”

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Book:Untangling My Chopsticks: A Culinary Sojourn in Kyoto
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