We use blue on the handle of the Alessi kettle. Blue is cool, so you're supposed to think that it's not hot. And the bird is red: you're supposed to think to be careful to remove the bird.
Sentiment: NEGATIVE
I'm not a fan of what we call 'friendly fire' or 'blue on blue.' We don't want to have that.
When I pair food and wine, I start with the food. If I have a beautiful roasted bird, I might choose a Cabernet or Pinot Noir, or maybe a Syrah, depending on the sauce and what is in my cellar.
The closer the bird is to the surface of the water, the firmer and more inelastic is the uplift of the rising air. The bird appears to almost feel the surface with the tip of its weather wing.
I drank some boiling water because I wanted to whistle.
Most birds are very stiff-necked, like the robin, and as they run or hop upon the ground, carry the head as if it were riveted to the body. Not so the oven-bird, or the other birds that walk, as the cow-bunting, or the quail, or the crow. They move the head forward with the movement of the feet.
I'm kind of a big kettle. It takes time to get boiled, but then I'm always hot.
We boil at different degrees.
The bluebird carries the sky on his back.
When the water starts boiling it is foolish to turn off the heat.
The pigeon here is a beautiful bird, of a delicate bronze colour, tinged with pink about the neck, and the wings marked with green and purple.