1 Liner Quotes

Who’s he kidding? He’s no gentleman. He has my panties

No wonder. Puerto Rican, Italian and Cuban – the perfect ingredients for a hot, bossy, badass cocktail.

Hands quivering, she reached toward him. "Don't." He turned his back to her, facing the door. That word had stopped her once before. But not now. Not now that she had glimpsed through the funeral front of Varen's own eternal Grim Facade. Despite all the dark armor, the kohl eye liner, the black boots and chains, she saw him clearly now. She peered through the curtain of that cruel calmness, through the death stare and the vampire sentiments and angst and, behind it all, had found true beauty.

In her comic books, necromancers kissed the gloved palms of their front-liner comrades in blessed thanks for all that they did. In the comic books none of these adepts had heart disease, and a lot of them had necromantically uncharacteristic cleavage.

Tenderhearted people are silent sufferers they just learn the art to fly with broken wings.

Life's too short to wake up in the morning with regrets, So ... Love the people who treat you right and pray for the ones who don't. Life is 10% what you make it 90% how you take it.

There’s a time to live and a time to die. The only trouble is, when would you know? When would your mind let you freely sacrifice your life? Life is as long or as short as you want it to be. Or so they say.

Memories of the past are what drive us, whether to a life of beauty or a life of insanity is up to us.

There's a story behind every "I don't believe in love" "Period

Despite all the dark armor, the kohl liner, the black boots and chains, she saw him clearly now. She’d peered through the curtain of that cruel calmness, through the death stare and the vampire sentiments and angst and, behind it all, had found true beauty.

Strong people don't put others down. They lift them up and slam them on the ground for maximum damage.

If we try to see something positive in everything we do, life won't necessarily become easier but it becomes more valuable.

A lot of pain that we are dealing with are really only THOUGHTS.

I thought words were supposed to be my thing.” “Can you make change for a dollar?” “Yes . . .” “Then I can occasionally come up with a witty one-liner.

In the end all the puzzles of your life will be solved ,until then... laugh at the scepticism, live for the moment and remember everything happens for a reason.

Its not your fault for not being there. Its my fault for thinking you would be

Life is about the moments you create, that you can keep it with you FOREVER. After everything is over,That is what we have or what we are left with.

Every interaction is an opportunity to learn, Only if we are interested in improving rather than proving.

He wants rough, hard, violent, dangerous sex. He craves it. We could psychoanalyze this all night, but I doubt it would do any good. Logan can no more justify his attraction to a smack across the face than I can explain how empty life feels without waterproof kohl liner.

Literacy rate tells us about the section of society who can read and write, but do we have a tool which can share the stats about out how many educated illiterates we have in our society.

If someone talks bad about us, we feel bad. If someone talks good about us we feel good. The question is ,Have we given our remote to others for the way we feel? Live your life in your way!!!!!!!!!!!!!!

Vaya con Dios, bitch.

The most important subject in the curriculum in the future years will be how to love ourselves and be content.

Life is about the moments you create,that you can keep with you forever.After everything is over,That is what we have or what we are left with.

Love is what makes two people sit in the middle of a bench when there is plenty of room at both ends. Love means nothing in tennis,But it's everything in life

Life is a university, you will keep learning new things all the time. The tombstone will be your degree.Make sure it's worth a fortune for those who admire you.

And of all the objects under my immediate advisement I noted this yacht with the most pleasure and approval. White in colour, in size resembling a young liner, it lent a decided tone to the Chuffnell Regis foreshore.

A person with good heart is always happy. However its a myth because most of the time his heart is full of wounds as it except only good thing from others still he love the people who treat it right & pray for the ones who don't

If anyone had bothered to notice me, they would only see a scared fifteen-year-old girl with eyes of sable ringed by kohl liner and black hair that fell to her waist. They wouldn't see someone struggling to remain sane. Only an empty space where a real girl used to live.

I was blessed with suck in the form of the traditional Snow White coloring: skin as white as snow, lips as red as blood, and hair as black as coal. In the cartoons and the storybooks, they make it look almost cute. Of course, when artists and animators design a Snow White, they essentially give their incarnation of my story a spray tan and some neutral lip liner. A true seven-oh-nine was nowhere near as marketable as those animated darlings. We’re too pale, and our lips are too red, and we look like something out of a horror movie that didn’t have the decency to stay on the screen.

CAPT. J. W. SIMMONS, master of the steamship Pensacola, had just as little regard for weather as the Louisiana’s Captain Halsey. He was a veteran of eight hundred trips across the Gulf and commanded a staunch and sturdy ship, a 1,069-ton steel-hulled screw-driven steam freighter built twelve years earlier in West Hartlepool, England, and now owned by the Louisville and Nashville Railroad Company. Friday morning the ship was docked at the north end of 34th Street, in the company of scores of other ships, including the big Mallory liner Alamo, at 2,237 tons, and the usual large complement of British ships, which on Friday included the Comino, Hilarius, Kendal Castle, Mexican, Norna, Red Cross, Taunton, and the stately Roma in from Boston with its Captain Storms. As the Pensacola’s twenty-one-man crew readied the ship for its voyage to the city of Pensacola on Florida’s Gulf Coast, two men came aboard as Captain Simmons’s personal guests: a harbor pilot named R. T. Carroll and Galveston’s Pilot Commissioner J. M. O. Menard, from one of the city’s oldest families. At

When a German U-boat torpedoed a New York–bound passenger liner in May 1915, drowning 1,200 civilians, including 124 Americans, Viereck defended Germany for doing it.

In the end, you will realize most friendship is feigning, most loving mere folly.

Every person has his secret; in reverie, unbeknown to others, he finds peace, freedom, sorrow and love.

Love wins when reflections win over reflexes.

Now it's going to turn into the biggest media blitz since the Pope's divorce.

You may as well tell our readers that death and taxes are coming back.

We live in a society where every business has a huge scope. Even if you open a shop selling snakes people will buy it. Thinking they will direct them to their neighbors house.

Heraclitus, though, more or less wrote in fragments. His body of work is not unlike that of a comedian from the 1950s: it consists mostly of one-liners.

We’re here to send you back to Hell where you belong,” Tarren said, his eyes glinting dangerously. …Yeah, course he said that. Tarren is full of witty one-liners. He spends hours every night thinking them up and writing them down in his diary… No, I’ve seen it. It’s pink and got little flowers all over it. …Oh, now that’s just mean. Wait, you’re making me laugh, I gotta keep going…. The story. Stop interrupting. I’m losing my place.

The waves kept throwing themselves further and further up the shoreline. All that energy, all that power, crossing oceans, carrying ships and liners, and ending just a short distance from her feet, in a last flume of spray.

For a happy life,it's best we should ignore &overlook things,people,incidents,affairs & matters.It is not necessary that we show a reaction to everything. Step back & ask yourself if the matter is really worth responding to.

I knew Reed was charming, but his one-liners are impressive. And he makes every conversation feel like an enemies-to-lovers movie where the characters are brimming with sexual tension and ready to rip each other’s clothes off.

X-Plane tells us that flight on Mars is difficult, but not impossible. NASA knows this, and has considered surveying Mars by airplane. The tricky thing is that with so little atmosphere, to get any lift, you have to go fast. You need to approach Mach 1 just to get off the ground, and once you get moving, you have so much inertia that it’s hard to change course—if you turn, your plane rotates, but keeps moving in the original direction. The X-Plane author compared piloting Martian aircraft to flying a supersonic ocean liner.

Why is it that men reduce themselves to one-liners and bad movie quotes whenever they get into a fight?" said Parker. "Is there some kind of script they're supposed to follow when they get to this point? Or does the raging testosterone just shut down their higher brain functions?

June 1st, 1925, Mediterranean Sea. The Empress Medina drifted on a sea of glass; a sea so calm and tranquil. The Greek sailors observed the magnificent passenger liner as their colleagues prepared to board. Little did they know that they were in attendance of one of the nautical mysteries of the twentieth century.

Introduction to Jane. - Jane removed the last of the unfamiliar, silk bra-cup pads and panty liners from within the clothes she was unpacking and placed them in her top lingerie drawer. Her discovery of their illicit presence was a bombshell with which her disbelief was still struggling. The shock was enough for her to call the office, cancel her appointments and tell the studio she would be off all day.

French Toast Cupcake A vanilla cupcake with maple buttercream frosting and chopped bacon sprinkled on top. Vanilla Cupcake 1¾ cups flour 1¼ teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt 1½ sticks butter, unsalted 1 cup sugar 2 teaspoons vanilla extract 3 eggs 1½ tablespoons vegetable oil ⅔ cup milk Preheat oven to 350 degrees. Put paper liners in cupcake pan. In a large bowl, sift flour, baking powder, baking soda, and salt. Set aside. With an electric mixer, cream the butter and sugar until light and fluffy. Add vanilla. Add eggs, one at a time. Add oil and milk. Slowly add the flour mixture and mix until just combined. Fill the cupcake liners about ⅔ full. Bake about 18–22 minutes or until a toothpick inserted in the middle comes out clean. Cool completely before frosting. Maple Buttercream ½ cup shortening ½ cup butter, softened 2 tablespoons real maple syrup 4 cups powdered sugar 2 tablespoons milk Chopped bacon for garnish Cream together ½ cup shortening and ½ cup butter using an electric mixer. Add maple syrup. Gradually add powdered sugar and milk; beat until light and airy. Sprinkle with chopped bacon before frosting sets.

he’s disastrously hot, wearing a goddamn corset vest. The satiny black vest has vertical ribs that taper his chest into his waist in the very definition of a perfect V. I want nothing more than to drop to my knees and weep, good lord how I have never seen a corset vest before—I mean, I’ve seen one, but I’ve never seen one, not on someone whose body looks physically sculpted to fill out this apex of human fashion. He’s got the only pop of color in the entire group, a scarlet silk button-up under the vest, the color such a deep red that there’s no question it’s meant to symbolize gore and darkness rather than Christmas’s cherry brightness. Tight black pants taper into calf-high combat boots and the tips of his black hair now brush his shoulders, half the strands pulled behind his head, showing—displaying—the blade-edge sharpness of his jaw and cheekbones and the array of piercings up the shell of his left ear. Wide, observant dark eyes rimmed with black liner go from the floor up to my dad and Iris, no emotion at all on his face, but that lack of emotion is reaction enough—I get the distinct feeling he’s pissed to be here. His hands hang at his sides, loosely clenched in fists, most of his fingers set with thick silver rings. “The royal house of Halloween,” an announcer bellows. “King Ichabod Hallow. Queen Carina Hallow. And their son Prince Hex Hallow.

JUMBO GINGERBREAD NUT MUFFINS Once you try these jumbo-size, nut- and oil-rich muffins, you will appreciate how filling they are. They are made with eggs, coconut oil, almonds, and other nuts and seeds, so they are also very healthy. You can also add a schmear of cream cheese or a bit of unsweetened fruit butter for extra flavor. To fill out a lunch, add a chunk of cheese, some fresh berries or sliced fruit, or an avocado. While walnuts and pumpkin seeds are called for in the recipe to add crunch, you can substitute your choice of nut or seed, such as pecans, pistachios, or sunflower seeds. A jumbo muffin pan is used in this recipe, but a smaller muffin pan can be substituted. If a smaller pan is used, reduce baking time by about 5 minutes, though always assess doneness by inserting a wooden pick into the center of a muffin and making sure it comes out clean. If you make the smaller size, pack 2 muffins for lunch. Makes 6 4 cups almond meal/flour 1 cup shredded unsweetened coconut ½ cup chopped walnuts ½ cup pumpkin seeds Sweetener equivalent to ¾ cup sugar 2 teaspoons ground cinnamon 1 tablespoon ground ginger 1 teaspoon ground nutmeg ½ teaspoon ground cloves 1 teaspoon sea salt 3 eggs ½ cup coconut oil, melted 1 teaspoon vanilla extract ½ cup water Preheat the oven to 350°F. Place paper liners in a 6-cup jumbo muffin pan or grease the cups with coconut or other oil. In a large bowl, combine the almond meal/flour, coconut, walnuts, pumpkin seeds, sweetener, cinnamon, ginger, nutmeg, cloves, and salt. Mix well. In a medium bowl, whisk the eggs. Stir in the coconut oil, vanilla, and water. Pour the egg mixture into the almond meal mixture and combine thoroughly. Divide the batter evenly among the muffin cups. Bake for 30 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Per serving (1 muffin): 893 calories, 25 g protein, 26 g carbohydrates, 82 g total fat, 30 g saturated fat, 12 g fiber, 333 mg sodium BRATWURST WITH BELL PEPPERS AND SAUERKRAUT Living in Milwaukee has turned me on to the flavors of German-style bratwurst, but any spicy sausage (such as Italian, chorizo, or andouille) will do just fine in this recipe. The quality of the brat or sausage makes the dish, so choose your favorite. The spices used in various sausages will vary, so I kept the spices and flavors of the sauerkraut mixture light. However, this makes the choice of bratwurst or sausage the crucial component of this dish. You can also add ground coriander, nutmeg, and

Pumpkin Cupcakes with Whipped Cream Frosting 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon coarse salt 1 teaspoon ground cinnamon 1 teaspoon ground ginger ¼ teaspoon nutmeg 1 cup packed light-brown sugar 1 cup granulated sugar 2 sticks unsalted butter, melted 4 large eggs, lightly beaten 1 can (15 ounces) pumpkin puree Preheat oven to 350 degrees. Line cupcake pan with paper liners. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. In a large bowl, mix together brown sugar, granulated sugar, melted butter, and eggs. Add dry ingredients, and mix until smooth. Lastly, mix in the pumpkin until thoroughly blended. Scoop the batter evenly into the cupcake liners. Bake 20 to 25 minutes until a toothpick inserted in the center comes out clean. Let cool before frosting. Makes 24. Whipped Cream Frosting ½ cup heavy whipping cream, chilled 4 tablespoons powdered sugar In a medium bowl, whip heavy cream on medium-high speed for 3 minutes. In a small bowl, sift powdered sugar. Add the sugar to the whipped cream mixture and mix on medium-high speed until stiff peaks form. Frosting should be able to stand on its own. Garnish idea: Sprinkle with nutmeg or cinnamon.

The most gloomy German of any consequence in Berlin that Sunday noon after it became known that Britain was in the war was Grand Admiral Erich Raeder, Commander in Chief of the German Navy. For him the war had come four or five years too soon. By 1944–45, the Navy’s Z Plan would have been completed, giving Germany a sizable fleet with which to confront the British. But this was September 3, 1939, and Raeder knew, even if Hitler wouldn’t listen to him, that he had neither the surface ships nor even the submarines to wage effective war against Great Britain. Confiding to his diary, the Admiral wrote: Today the war against France and England broke out, the war which, according to the Fuehrer’s previous assertions, we had no need to expect before 1944. The Fuehrer believed up to the last minute that it could be avoided, even if this meant postponing a final settlement of the Polish question…. As far as the Navy is concerned, obviously it is in no way very adequately equipped for the great struggle with Great Britain… the submarine arm is still much too weak to have any decisive effect on the war. The surface forces, moreover, are so inferior in number and strength to those of the British Fleet that, even at full strength, they can do no more than show that they know how to die gallantly…40 Nevertheless at 9 P.M. on September 3, 1939, at the moment Hitler was departing Berlin, the German Navy struck. Without warning, the submarine U-30 torpedoed and sank the British liner Athenia some two hundred miles west of the Hebrides as it was en route from Liverpool to Montreal with 1,400 passengers, of whom 112, including twenty-eight Americans, lost their lives. World War II had begun.

Chocolate Cola Cupcakes with Fizzy Cola Frosting Makes approx. 12 large cupcakes 200g flour, sifted 250g superfine sugar 1/2 tsp. baking powder pinch salt 1 large free-range egg 125ml buttermilk 1 tsp. vanilla extract 125g unsalted butter 2 tbsp. cocoa powder 175ml Coca-Cola For the frosting 125g unsalted butter, softened 400g confectioners’ sugar 11/2 tbsp. cola syrup (I used Soda Stream) 40ml whole milk Pop Rocks, to taste fizzy cola bottles, candied lemon slices, striped straws or candy canes to decorate Preheat the oven to 350°F. Line two 6-cup muffin pans with paper liners. In a large bowl, combine the flour, sugar, baking powder and salt. In a separate bowl, beat together the egg, buttermilk and vanilla. Melt the butter, cocoa and Coca-Cola in a saucepan over low heat. Pour this mixture into the dry ingredients, stir well with a wooden spoon, and then add the buttermilk mixture, beating until the batter is well blended. Pour into your prepared pans and bake for 15 minutes, or until risen and a skewer comes out clean. Set aside to cool. To make the frosting, beat together the butter and confectioners’ sugar until no lumps are left—I use a free-standing mixer with the paddle attachment, but you could use a hand-held mixer instead. Stir the cola syrup and milk together in a pitcher, then pour into the butter and sugar mixture while beating slowly. Once incorporated, increase the speed to high and beat until light and fluffy. Carefully stir in your Pop Rocks to taste. It does lose its pop after a while, so the icing is best done just a few hours before eating. Spoon your icing into a piping bag and pipe over your cooled cupcakes. Decorate with fizzy cola bottles or a slice of candied lemon, a stripy straw or candy cane and an extra sprinkling of popping candy.

Death and life are two sides of the same coin; you cannot have one without the other. Each time you surrender, each time you trust the dying, your faith is led to a deeper level and you discover a Larger Self underneath. You decide not to push yourself to the front of the line, and something much better happens in the back of the line. You let go of your narcissistic anger, and you find that you start feeling much happier. You surrender your need to control your partner, and finally the relationship blossoms or ends. Yet each time it is a choice—and each time it is a kind of dying. It seems we only know what life is when we know what death is. The mystics and great saints were those who had learned to trust and allow this pattern, and often said in effect, “What did I ever lose by dying?” Or try Paul’s famous one-liner: “For me to live is Christ and to die is gain” (Philippians 1:21). Now even scientific studies, including those of near-death experiences, reveal the same universal pattern. Things change and grow by dying to their present state, but each time it is a risk. We always wonder, “Will it work this time?” So many academic disciplines are coming together, each in their own way, to say that there’s a constant movement of loss and renewal at work in this world at every level. It seems to be the pattern of all growth and evolution. To be alive means to surrender to this inevitable flow. It’s the same pattern in every atom, in every human relationship, and in every galaxy. Indigenous peoples, Hindu gurus, Buddha, Moses, Muhammad, and Jesus all saw it clearly in human history and named it as a kind of “necessary dying.” If this pattern is true, it has been true all the time and everywhere. Such seeing did not just start two thousand years ago. All of us have to eventually learn to let go of something smaller so something bigger can happen. But that’s not a religion—it’s highly visible truth. It is the Way Reality Works. Yes, I am saying that the way things work and Christ are one and the same. This is not a religion to be either fervently joined or angrily rejected. It is a train ride already in motion. The tracks are visible everywhere. You can be a willing and happy traveler. Or not.

Vegan Chocolate Cupcake A chocolate cupcake with a soy milk base and organic chocolate frosting. 1 cup soy milk 1 teaspoon apple cider vinegar ⅔ cup agave nectar ⅓ cup canola oil 1 teaspoon vanilla extract ½ teaspoon almond extract 1 cup all-purpose organic flour ⅓ cup cocoa powder, unsweetened ¾ teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt Preheat oven to 350. Whisk together soy milk and vinegar in a large bowl and set aside until it curdles. Add the agave nectar, oil, vanilla extract, and almond extract to the soy milk mixture and beat until foamy. In another bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add to the wet ingredients and beat until no lumps remain. Pour into cupcake liners until they are ¾ of the way full. Bake 18–20 minutes until a knife inserted comes out clean. Cool on wire racks. Vegan Chocolate Frosting 1 cup cocoa powder, unsweetened ¾ cup organic margarine, softened 1 teaspoon vanilla 1 cup agave nectar In a small bowl, mix together the cocoa powder, margarine, vanilla, and agave nectar. Beat until it is smooth. Spread on top of cupcake with a rubber spatula. Vegan Vanilla Cupcake A vanilla cupcake with a soy milk base and an organic vanilla frosting. 1 cup vanilla soy milk 1 teaspoon apple cider vinegar ⅔ cup agave nectar ⅓ cup canola oil 2 teaspoons vanilla extract 1 cup all-purpose organic flour ¾ teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt Preheat oven to 350. Whisk together soy milk and vinegar in a large bowl and set aside until it curdles. Add the agave nectar, oil, and vanilla extract to the soy milk mixture and beat with an electric mixer until foamy. In another bowl, sift together the flour, baking soda, baking powder, and salt. Add to the wet ingredients and beat until no lumps remain. Pour into cupcake liners until they are ⅔ of the way full. Bake 18–20 minutes until a knife inserted comes out clean. Cool on wire racks. Vegan Vanilla Frosting 6 tablespoons vanilla soy milk 2 tablespoons Trader Joe’s Vanilla Bean Paste ¼ cup organic margarine 1 16-ounce package organic powdered sugar, sifted In a small bowl, mix together soy milk, vanilla bean paste, and margarine. Slowly beat in the sugar until frosting is smooth. Spread on top of cupcake with a rubber spatula.

Then I remembered something else from the 2112 liner notes. I pulled them up and scanned over them again. There was my answer, in the text that preceded Part III—“Discovery”: Behind my beloved waterfall, in the little room that was hidden beneath the cave, I found it. I brushed away the dust of the years, and picked it up, holding it reverently in my hands. I had no idea what it might be, but it was beautiful. I learned to lay my fingers across the wires, and to turn the keys to make them sound differently. As I struck the wires with my other hand, I produced my first harmonious sounds, and soon my own music! I found the waterfall near the southern edge of the city, just inside the curved wall of the atmospheric dome. As soon as I found it, I activated my jet boots and flew over the foaming river below the falls, then passed through the waterfall itself. My haptic suit did its best to simulate the sensation of torrents of falling water striking my body, but it felt more like someone pounding on my head, shoulders, and back with a bundle of sticks. Once I’d passed through the falls to the other side, I found the opening of a cave and went inside. The cave narrowed into a long tunnel, which terminated in a small, cavernous room. I searched the room and discovered that one of the stalagmites protruding from the floor was slightly worn around the tip. I grabbed the stalagmite and pulled it toward me, but it didn’t budge. I tried pushing, and it gave, bending as if on some hidden hinge, like a lever. I heard a rumble of grinding stone behind me, and I turned to see a trapdoor opening in the floor. A hole had also opened in the roof of the cave, casting a brilliant shaft of light down through the open trapdoor, into a tiny hidden chamber below. I took an item out of my inventory, a wand that could detect hidden traps, magical or otherwise. I used it to make sure the area was clear, then jumped down through the trapdoor and landed on the dusty floor of the hidden chamber. It was a tiny cube-shaped room with a large rough-hewn stone standing against the north wall. Embedded in the stone, neck first, was an electric guitar. I recognized its design from the 2112 concert footage I’d watched during the trip here. It was a 1974 Gibson Les Paul, the exact guitar used by Alex Lifeson during the 2112 tour.

Inside McClintic Sphere was swinging his ass off. His skin was hard, as if it were part of the skull: every vein and whisker on that head stood out sharp and clear under the green baby spot: you could see the twin lines running down from either side of his lower lip, etched in by the force of his embouchure, looking like extensions of his mustache. He blew a hand-carved ivory alto saxophone with a 4 ½ reed and the sound was like nothing any of them had heard before. The usual divisions prevailed: collegians did not dig, and left after an average of 1 ½ sets. Personnel from other groups, either with a night off or taking a long break from somewhere crosstown or uptown, listened hard, trying to dig. 'I am still thinking,’ they would say if you asked. People at the bar all looked as if they did dig in the sense of understand, approve of, empathize with: but this was probably only because people who prefer to stand at the bar have, universally, an inscrutable look… …The group on the stand had no piano: it was bass, drums, McClintic and a boy he had found in the Ozarks who blew a natural horn in F. The drummer was a group man who avoided pyrotechnics, which may have irritated the college crowd. The bass was small and evil-looking and his eyes were yellow with pinpoints in the center. He talked to his instrument. It was taller than he was and didn’t seem to be listening. Horn and alto together favored sixths and minor fourths and when this happened it was like a knife fight or tug of war: the sound was consonant but as if cross-purposes were in the air. The solos of McClintic Sphere were something else. There were people around, mostly those who wrote for Downbeat magazine or the liners of LP records, who seemed to feel he played disregarding chord changes completely. They talked a great deal about soul and the anti-intellectual and the rising rhythms of African nationalism. It was a new conception, they said, and some of them said: Bird Lives. Since the soul of Charlie Parker had dissolved away into a hostile March wind nearly a year before, a great deal of nonsense had been spoken and written about him. Much more was to come, some is still being written today. He was the greatest alto on the postwar scene and when he left it some curious negative will–a reluctance and refusal to believe in the final, cold fact–possessed the lunatic fringe to scrawl in every subway station, on sidewalks, in pissoirs, the denial: Bird Lives. So that among the people in the V-Note that night were, at a conservative estimate, a dreamy 10 per cent who had not got the word, and saw in McClintic Sphere a kind of reincarnation.

Gnocchi à la Romaine (ROMAN GNOCCHI) YIELD: 4 SERVINGS ATHOUGH MOST PEOPLE associate gnocchi with the Italian kitchen, gnocchi à la parisienne (little dumplings made with choux paste) and gnocchi à la romaine, made from semoule des blé dur, called semolina in Italian, were standards on the menu of Le Plaza Athénée. I still love semolina gnocchi and make them a few times a year for family and friends. They make a great starter to a meal and are just as good as an accompaniment with poultry or veal. 2 cups whole milk ¾ teaspoon salt ¼ teaspoon freshly ground black pepper Dash of grated nutmeg ½ cup semolina (granulated hard durum wheat flour) 2 large eggs 1 teaspoon good olive oil ¾ cup grated Comté or Gruyère cheese (2 ounces) ¼ teaspoon salt ¼ teaspoon freshly ground black pepper ½ cup heavy cream Bring 1¾ cups of the milk to a boil in a medium saucepan with the salt, pepper, and nutmeg. As soon as the milk boils, pour the semolina into it in a steady stream while mixing it in with a whisk. Reduce the heat to low, and cook for 1 to 2 minutes, stirring occasionally with the whisk. The mixture should be very thick and smooth. Meanwhile, break the eggs into a small bowl, add the remaining ¼ cup milk, and beat with a fork until smooth. Add to the semolina in the pan, and mix in well with a whisk. Cook and stir for about 30 seconds, until very thick. Set aside while you line a 9-×-6-inch baking dish with plastic wrap, so the ends overhang the sides of the dish. Pour the mixture into it, and using the plastic wrap liner, press on the dough so that it is about ¾ inch thick. Let cool. Preheat the oven to 425 degrees. Cut the cold gnocchi dough into 3-inch squares (you will have 6 squares), oil a gratin dish with the teaspoon of oil, and arrange the gnocchi in the dish, leaving a little space between them. Sprinkle the grated cheese, salt, and pepper on top, and bake for about 15 minutes, until lightly browned and hot. Remove from the oven, and move the oven shelf 6 to 8 inches from the heat source. Pour the cream over the gnocchi, and return the dish to the oven. Immediately switch the oven setting to broil, and broil the gnocchi for about 5 minutes, or until nicely browned on top. Serve.

For the Eggnog Cupcakes - 6 tablespoons (85 grams) unsalted butter, softened - ¾ cup sugar - ¼ cup sour cream - 2 teaspoons vanilla extract - 3 large egg whites at room temperature - 1 ¼ cup all-purpose flour - 2 teaspoons baking powder - ½ teaspoon nutmeg (I use speculaaskruiden, which has cinnamon, nutmeg, and cloves) - ¼ teaspoon salt - ½ cup eggnog - 2 teaspoons water For the espresso frosting - ½ cup salted butter - ½ cup shortening - 4 cups powdered sugar - 2 tablespoons hot water - 1 tablespoon instant espresso coffee - 2-3 tablespoons eggnog Directions Make the Cupcakes Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius) and prepare a muffin tin with cupcake liners. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Add sour cream and vanilla extract and mix until well combined. Add egg whites in two batches, mixing until well combined after each batch.  Combine dry ingredients (flour, baking powder, nutmeg, and salt) in a separate bowl. Combine the eggnog and water in a small cup. Add half of the dry ingredients to the batter and mix until well combined. Add the eggnog mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling. Make the frosting Combine butter and shortening in a large mixing bowl and mix until smooth. Add 2 cups of powdered sugar and mix until smooth. Dissolve the powdered espresso in the hot water, then add about half of the espresso mixture to the frosting and mix until smooth. Add the remaining powdered sugar and mix until smooth. Add the remaining espresso mixture and eggnog as needed and mix until you have the desired frosting consistency. Decorate cupcakes with frosting as desired.

Hot Chocolate Cupcakes A combination to die for – hot chocolate AND cupcakes! This recipe makes 14 cupcakes. Ingredients For the chocolate cupcakes: - ½ cup unsweetened natural cocoa powder - ¾ cup all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - 2 large eggs at room temperature - ½ cup granulated sugar - ½ cup packed light brown sugar - ⅓ cup vegetable oil - 2 teaspoons pure vanilla extract - ½ cup buttermilk For the frosting: - ½ cup dry hot chocolate mix (with NO marshmallows) - ⅓ cup heavy cream - ¾ cup unsalted butter at room temperature - 3 – 3 ½ cups confectioners’ sugar Instructions Make the cupcakes Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line muffin time with cupcake liners. In a medium bowl, whisk together cocoa powder, flour, baking soda, baking powder and salt. Set aside. Beat together the eggs, sugar, brown sugar, vegetable oil and vanilla extract until combined. Alternate adding the dry ingredients and buttermilk to batter. The batter will be somewhat thin. Pour batter into the prepared cupcake tin. Fill each paper liner halfway. Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Cool before frosting. Make the frosting In a small saucepan over medium heat, whisk together the hot cocoa mix and heavy cream. Heat for 5 minutes, stirring often, until warm. Remove from heat and cool for 20 minutes or until at room temperature. Beat the butter until smooth, about 1 minute. Add confectioners’ sugar and beat until combined, about 1 minute. With the mixer on low, slowly pour in hot cocoa mixture. Once combined, increase speed to medium-high and beat for 1 minute. For a thicker frosting, add more confectioners’ sugar. Transfer frosting to a pastry bag fitted with desired tip. Pipe frosting on to cupcakes and garnish with mini marshmallows.

White Chocolate Peppermint Cupcakes Don’t be a hater like Callie! While chocolate white may  not be technically chocolate, it’s still yummy. Makes 28 cupcakes Ingredients For the peppermint cupcakes: - 3 cups cake flour - 1 ¾ cups sugar - 1 tablespoon baking powder - 1 teaspoon salt - 1 cup unsalted butter at room temperature cut into small cubes - 5 egg whites - 1 ¼ cup milk at room temperature - 1 tablespoon peppermint extract - 12 crushed candy canes For the White Chocolate Swirled Buttercream: - 1 cup unsalted butter at room temperature - 1 cup vegetable shortening - 8 cups confectioners’ sugar - 2 tablespoons vanilla extract - ¼ cup milk - 4.4 ounces (125 grams) good quality white chocolate - Red gel paste food color For the white chocolate ganache & decoration: - 6 ounces (170 grams) white chocolate - 2 ounces (57 grams) heavy cream - 28 soft peppermint candy balls Instructions Make the cupcakes Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and line muffin tin with cupcake liners. Combine milk and peppermint extract. Set aside. Combine cake flour, sugar, baking powder, and salt in a bowl and mix on low for 2-3 minutes. Add butter a few cubes at a time and mix on low until mixture resembles coarse sand. Add egg whites and beat on medium until combined. Gradually add milk mixture and beat for 1-2 minutes until batter is smooth. Fold in crushed candy canes. Fill cupcake liners ¾ full. Bake for 16-18 minutes, or until toothpick inserted comes out with a few crumbs. Allow cupcakes to cool in the pan for 5 minutes, then remove to wire racks to finish cooling. Make the White Chocolate Buttercream Cream butter, vegetable shortening, and vanilla in bowl and mix on medium speed for 2 minutes until smooth. Reduce mixer speed to low and slowly add confectioners’ sugar 1 cup at a time while mixer is running. Once all the sugar is incorporated, add the milk and mix for 30 seconds. Melt white chocolate in microwave in 30-second intervals, stirring after each turn until melted. Incorporate melted chocolate into buttercream and mix until fluffy. Reserve ¼ cup buttercream and add a small amount of red color get to tint. Prepare a small piping bag with the red buttercream and snip the tip off. Prepare a large piping bag fitted with a large round tip. Streak the inside of the large piping bag with six stripes of red buttercream. Fill the rest of the bag with the White Chocolate Buttercream. Squeeze a swirled dollop of buttercream on top of each cupcake. Place cupcakes in the refrigerator to chill while preparing the ganache. Make the White Chocolate Ganache and Assemble Combine cream and white chocolate in bowl and heat on 30-second intervals, stirring after each turn, for about 1 minute. Stir until chocolate melts, allow to cool and thicken slightly for five minutes. Transfer to a squeeze bottle and drizzle ganache on top of buttercream. Garnish each cupcake with a peppermint candy.

Four-Ingredient M&M Brownies Serves Nine Ingredients: 1 1/4 cups (371g) Nutella - or one 13-ounce jar 2 large eggs room temperature 1/2 cup (62g) all-purpose flour 1/2 cup (100g) M&M’s chocolate candies (Perhaps a cup if there has been a death) Instructions: Preheat oven to 350°F. Grease an 8”x8” non-stick baking pan. Set aside. Mix the first three ingredients in a large bowl with a wooden spoon until smooth. About 50-60 strokes. Do not over mix. Pour batter into prepared pan and smooth top with a spatula. Sprinkle M&M’s candies over batter, distributing evenly. Bake for 20-25 minutes or until a toothpick inserted in center comes out clean. Do not over-bake. Let brownies cool and set before cutting and serving. Cut into nine squares. I suggest you make a double, or even a triple-batch as I could eat nine brownies for breakfast. For instant gratification, eat the caramel and Nutella as you bake. I’m not suggesting that chocolate cures us of all our worriment, but you cannot operate in crisis mode non-stop - you have to take a break.

I leaned back, letting my head rest on the rock, because hell if I was going to let magic moon water mess up my liquid liner.

Chocolate Peppermint Cupcakes Yield: 12 cupcakes From the cozy mystery novel Peppermint Peril by Molly Maple “I love the look of the crushed candy canes sprinkled on the top of the peppermint frosting. The hot cocoa cupcakes add a dash of happiness to the kitchen as every surface is taken over by baked goods.” -Peppermint Peril Ingredients for the Cupcake: ¾ cups all-purpose flour ½ cup unsweetened cocoa powder 1 tsp baking powder ½ tsp baking soda ½ tsp salt 1/3 cup vegetable oil ½ cup granulated sugar 2 large eggs, room temperature 2 tsp pure vanilla extract ½ cup plain yogurt or vanilla yogurt, room temperature Instructions for the Cupcake: Preheat the oven to 350°F and line a cupcake pan with cupcake liners. In a medium bowl, sift together ¾ cups flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt. Set flour mix aside. In a large bowl, use a mixer to beat the vegetable oil and sugar on medium speed for three minutes. Beat until shiny, scraping down the sides of the bowl as needed. Add eggs one at a time while the mixer runs on low speed. Add 2 tsp pure vanilla extract. Mix until smooth. With the mixer on low speed, add the flour mixture in thirds, alternating with the yogurt. Mix to incorporate with each addition, scraping down the sides of the bowl as needed. Beat until just combined. Batter should look a bit thin. Divide the batter into your 12-count lined cupcake pan, filling each one 2/3 the way full. Bake for 20-24 minutes at 350°F, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 10 minutes, then transfer to a cooling rack. Cool to room temperature before frosting. Ingredients for the Frosting: 2 sticks unsalted butter, softened 4 cups powdered sugar 2 tsp peppermint extract ¾ cup crushed candy cane pieces Instructions for the Frosting: Place 2 sticks unsalted butter into a stand mixer and beat until well combined. Slowly add powdered sugar one cup at a time, alternating with peppermint extract until combined but not overmixed. Mix in ¼ cup candy cane pieces. Beat until fluffy. After frosting the cooled cupcakes, top with the remaining crushed candy cane pieces.

Passenger ships continued crossing the Atlantic during the early part of the war in the belief that they were of no strategic value to the enemy. That view changed on May 7, 1915, when a German U-boat sank the Lusitania off the Irish coast, with the loss of 1,198 lives, an action that helped drag America into the war. The Arabic, the ship that had brought Wallace Hartley’s body back from Boston, was torpedoed in August 1915. The great liners were repainted in dull grays or with dazzle camouflage and put to military use. The Olympic became a troop ship, as did the Megantic. The Mauretania at first carried troops during the campaign in Gallipoli, and then became a floating hospital. The Oruba was scuttled in Greece to create a breakwater, the Carmania became an Armed Merchant Cruiser fitted with eight 4.7-inch guns, and a U-boat sank the Carpathia off the east coast of Ireland in July 1918.

Why is it we always have the best one-liners for times when they are not needed, but never for when they are?

He was in his early forties with a full pompadour, an open-necked shirt, and a rope of gold chains around his neck big enough to anchor a cruise liner. I liked him immediately. In a strange way there was no guile to him—if you got ripped off by a man who looked like that, I figured you only had yourself to blame.

So you went to the doctor. What did he say? - He said I have to start killing people like my boss and my wife. - WHAT? - Well, not in those exact words. He said I need to reduce the stress in my life. But that’s exactly the same thing.

Strawberry Cheesecake Streusel Muffins Streusel Topping 3 tablespoons White Sugar 3 tablespoons Dark Brown Sugar ½ cup + 3 tablespoons Flour Pinch Coarse Kosher Salt 5 tablespoons butter, melted Cream Cheese Filling 4 ounces cream cheese ⅓ cup white sugar 2 teaspoons beaten egg 1 tsp vanilla extract Muffin Batter 2 cups all purpose flour ½ cup granulated sugar 2 tsp baking powder ½ tsp salt 1 egg ¼ cup canola oil 1 cup whole milk (original recipe used ¾ cup) 1 tsp vanilla extract 1½ cups strawberries, cut into small pieces Instructions cont… Preheat oven to 400. Line a muffin tin with cupcake liners and spray each liner with non-stick spray. Set aside. To make the streusel topping, mix together sugars, flour and salt. Drizzle warm butter over mixture and toss with fork to form pea size pieces. Set aside. To make cream cheese filling, beat cream cheese, sugar, egg and vanilla extract together with an electric mixer in a medium bowl until smooth. Set aside. To make the muffins. Whisk flour, sugar baking powder and salt in a medium bowl. In a separate bowl, whisk the egg, oil, milk and vanilla extract. Add the dry ingredients into the milk mixture. Stir until just incorporated. Do not over mix or you will get a tough muffin. Fold in the strawberries. Scoop a heaping tablespoon of the muffin batter into each cupcake liner. Add a heaping tablespoon of the cream cheese filling. Add another heaping tablespoon on batter onto of the cream cheese filling. I was able to fill the muffin tins full. Sprinkle the streusel topping on the tops. Bake for 25 minutes. Allow to cool in muffin tin for 10 minutes. Remove and chow down.

couple drove down the road for a few miles speechless. An earlier discussion had led to an argument, so neither of them wanted to concede their position. As they passed a barnyard of pigs and goats the husband asked sarcastically, - Your relatives? - Yep, in-laws.

If someone’s mommy is from Cuba and daddy is from Iceland, there is a possibility he is an Ice Cube.

The Princess of Mars Cruises’ flagship passenger liner Dejah Thoris is even larger than the Beanstalk climber, but a smaller portion of its interior volume is used to house passengers. The rest is the fuel supply, power plant, main engines, and cargo bays. It’s one of the largest civilian spacecraft ever built, and that says a lot about human civilization: we have slipped the surly bonds of Earth, now let’s party hearty.

Shut it, right there, or I’ll give you a hole that won’t shut.” He pointed the Colt at Clinton, clicking back the hammer.

You need to have a diploma from nursing school and be certified as a registered nurse.             Ideally, you should have at least two to three years of clinical experience as an outpatient nurse or as an emergency room nurse.             You should be certified in Basic Life Support and Advanced Cardiac Life Support (ACLS). Some cruise lines request Advanced Trauma Life Support (ATLS) certification as well.             You may need to have experience in dealing with laboratory procedures and basic x-ray procedures as there is not likely to be a lab tech or x-ray tech on duty.             You should have a background in general medicine and/or emergency medicine.             You should have past experience caring for patients in a trauma, cardiac care, emergency care, or internal medicine practice.             Because cruise liners travel to often to foreign lands and have people of all different cultures on board, you may need to have knowledge of other languages besides English.   As

I was washing my car when my neighbor walked by. He looked at me and said: - You washing your car? I did not know what to say. What kind of question is that? - No. I am watering it to see if it grows into a freaking bus.

Where do I find a perfect man? - It depends… First, you need to understand what ‘PERFECT’ means to you. - I want a man who wakes up at 5 am, exercises, makes his own bed, doesn’t drink alcohol, always punctual, and goes to the bed at 9 pm. Where do I find him? - I know the place where you can find many of such men. - Where is that? I swear I will go and check tomorrow! - Great! Tomorrow you will go to JAIL!

My dad took me along on one of these summer encampments, equipped with cut-down fatigues, a web belt, a canteen, the smallest helmet liner my dad could find, and even a small backpack. The first sergeant, the senior enlisted man in the unit, took a shine to me and let me carry his (unloaded) M1 rifle, or maybe he saw me as a convenient way to get out of having to carry it himself. Either way, it was a cool experience for an eleven-year-old, and undoubtedly something that can’t be done in today’s Army, even on Bring Your Child to Work Day. I was enamored with

JAMBOREE MUFFINS   Preheat oven to 400 degrees F., rack in the middle position. 1 large egg, beaten ¾ cup whole milk ½ cup vegetable oil cup white (granulated) sugar 2 cups all-purpose flour (pack it down when you measure it) 3 teaspoons (one Tablespoon) baking powder 1 teaspoon salt Approximately 1/4 cup jam of your choice Hannah’s 1st Note: This is a great recipe for using up all those jars of jam with little dibs and dabs in the bottom that are taking up too much room on your refrigerator shelf! Grease or spray the bottoms of 12 muffin cups with Pam or another nonstick cooking spray. Alternatively, you can use paper cupcake liners. Use a muffin pan or a cupcake pan that has cups approximately 2 and ½ inches across the top and are 1 and ¼ inches deep. (That’s a standard size.) Hannah’s 2nd Note: Don’t use an electric mixer to mix up these muffins. Just stir everything up by hand. The muffin batter should be a little lumpy, like brownie batter, and not over-mixed. In a medium-sized bowl, beat the egg with the milk until they are well combined. Stir in the vegetable oil and the white sugar. Measure out the flour in another bowl. Stir in the baking powder and the salt with a fork. Add the flour mixture to the egg mixture in half-cup increments, stirring after each increment, but only until the flour is moistened. The resulting muffin batter will be lumpy. That’s okay. It’s supposed to be. Fill the muffin cups half-full with batter. Get out your jam jars. You can use all one kind, or several different kinds of jam. It’s totally up to you. Use a teaspoon measure or a small-sized spoon from your silverware drawer to drop 1 teaspoon of jam into the center of each muffin. Hannah’s 3rd Note: I hope Mother never reads this recipe because I use one of the antique silver collector’s spoons she gave me to dish out the jam and drop it into the center of the muffin batter. Cover the jam with muffin batter until the muffin cups are ¾ full.   Bake at 400 degrees F. for approximately 20 minutes, or until the muffins are golden brown. Let the Jamboree Muffins cool in the pan for 10 minutes and then serve them with plenty of butter. They’re good warm and they’re good cold. They also reheat well in the microwave. Yield: 12 yummy muffins

all-purpose flour 3 tablespoons unsweetened cocoa 1 1/4 cups packed brown sugar 2/3 cup melted butter 3 eggs 1 15oz can pumpkin 3 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 3 teaspoons cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground allspice ========== Cupcakes (Cupcake And Frosting Recipes) (Winlet, Sara) - Your Highlight on Location 89-100 | Added on Friday, October 24, 2014 5:00:30 PM 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 2/3 cup granulated sugar 2 teaspoons vanilla extract 1/3 cup sour cream 1/2 cup semi-sweet chocolate chips Chocolate Ganache Frosting (see frosting section) Directions: Preheat oven to 350 degrees F. In a medium bowl, combine flour, cocoa, baking soda, baking powder, salt, cinnamon, ginger, allspice, nutmeg, and cloves, then set aside. In a large mixing bowl, cream butter, brown sugar and granulated sugar. Beat until light and fluffy. Add eggs, pumpkin, and vanilla and beat for about 1 minute. Add sour cream, scrape down sides of bowl, then add flour mixture, and mix lightly until just combined. Fold in chocolate chips. Spoon batter into muffin liners until each is 2/3 full. Bake for 18 to ========== Cupcakes (Cupcake And Frosting Recipes) (Winlet,

SUGARS 0 grams FIBER 0.1 gram Chapter 2 Breakfast Muffin tins will revolutionize the way you make breakfast. No more standing over a stove, stirring and flipping! Eggs cook beautifully in muffin tins as do ham and sausage. Starting your morning with a lovely little breakfast completely contained in a muffin cup is a wonderful beginning to the day. Many of these recipes can be assembled the night before and refrigerated until you’re ready to pop them in the oven. Be sure to check Chapter 8, Muffins and Breads, for other breakfast ideas, since muffins also make great breakfasts. egg crescent pockets Makes 8 1 package of 8 crescent rolls dough 4 large slices of deli ham, cut in half ½ cup herbed goat cheese (or cheese of your choice) Dried thyme, to taste 8 eggs Salt and pepper Regular 1. Preheat oven to 375°F. 2. Place 8 muffin cup liners in a regular muffin tin and spray the inside of them with cooking spray. 3. Follow the instructions for crescent roll dough in “Crescent Roll Crusts” in the Introduction. 4. Take half a piece of ham and fold it so it fits inside the liner. 5. Place the goat cheese on top of the ham, and add a pinch of thyme. 6. Crack an egg and place it in the liner. 7. Sprinkle with salt and pepper to taste. 8. Bake for 20 minutes, until egg whites are completely set and crescent rolls are browned. Allow each to rest for a few minutes before lifting the cups out of the muffin pan. Try this with salami instead of ham and provolone instead of goat cheese, for a different flavor. This is great with some fruit salad at brunch.

Talvin Singh, Thievery Corporation, A.R. Rahman, AmarBaaba Maal, Asian Dub Foundation, Autechre, Badmarsh and Sri, Bjork, Black Star Liner, The Blue Nile, Boards of Canada, The Chemical Brothers, Dead Can Dance, The Fake Portishead, Future Sound of London, Godspeed You! Black Emperor, Goldfrapp, Jamyang, Joi, Jeff Buckley, Kabhi Kushi Kabhie Gham: original movie soundtrack, Nitin Sawhney, Nusrat Fateh Ali Khan, Rakesh Chaurasia, Sigur Rós, State of Bengal.

By pressing our faces against the wire we could clearly see, nestling amongst torn bin liners, a red-splashed pot of discarded paint. I immediately directed Jeff to climb the fence to retrieve it. I would have done it myself, but my back had not been good for several days, mostly through shifting unsold copies of Hannibal Rising from the front of the shop to the rear. Also, I have a morbid fear of rats, and mice, and nettles and wasps and jagged cans and rotting food and damp newspapers and the unemployed.

M113 Family of Vehicles Mission Provide a highly mobile, survivable, and reliable tracked-vehicle platform that is able to keep pace with Abrams- and Bradley-equipped units and that is adaptable to a wide range of current and future battlefield tasks through the integration of specialised mission modules at minimum operational and support cost. Entered Army Service 1960 Description and Specifications After more than four decades, the M113 family of vehicles (FOV) is still in service in the U.S. Army (and in many foreign armies). The original M113 Armoured Personnel Carrier (APC) helped to revolutionise mobile military operations. These vehicles carried 11 soldiers plus a driver and track commander under armour protection across hostile battlefield environments. More importantly, these vehicles were air transportable, air-droppable, and swimmable, allowing planners to incorporate APCs in a much wider range of combat situations, including many "rapid deployment" scenarios. The M113s were so successful that they were quickly identified as the foundation for a family of vehicles. Early derivatives included both command post (M577) and mortar carrier (M106) configurations. Over the years, the M113 FOV has undergone numerous upgrades. In 1964, the M113A1 package replaced the original gasoline engine with a 212 horsepower diesel package, significantly improving survivability by eliminating the possibility of catastrophic loss from fuel tank explosions. Several new derivatives were produced, some based on the armoured M113 chassis (e.g., the M125A1 mortar carrier and M741 "Vulcan" air defence vehicle) and some based on the unarmoured version of the chassis (e.g., the M548 cargo carrier, M667 "Lance" missile carrier, and M730 "Chaparral" missile carrier). In 1979, the A2 package of suspension and cooling enhancements was introduced. Today's M113 fleet includes a mix of these A2 variants, together with other derivatives equipped with the most recent A3 RISE (Reliability Improvements for Selected Equipment) package. The standard RISE package includes an upgraded propulsion system (turbocharged engine and new transmission), greatly improved driver controls (new power brakes and conventional steering controls), external fuel tanks, and 200-amp alternator with four batteries. Additional A3 improvements include incorporation of spall liners and provisions for mounting external armour. The future M113A3 fleet will include a number of vehicles that will have high speed digital networks and data transfer systems. The M113A3 digitisation program includes applying hardware, software, and installation kits and hosting them in the M113 FOV. Current variants: Mechanised Smoke Obscurant System M548A1/A3 Cargo Carrier M577A2/A3 Command Post Carrier M901A1 Improved TOW Vehicle M981 Fire Support Team Vehicle M1059/A3 Smoke Generator Carrier M1064/A3 Mortar Carrier M1068/A3 Standard Integrated Command Post System Carrier OPFOR Surrogate Vehicle (OSV) Manufacturer Anniston Army Depot (Anniston, AL) United Defense, L.P. (Anniston, AL)

I set the gun down gently. I had just shot a man and watched him die. There had been no dignity in his death, no glory in killing him, no snappy one-liner on my lips to punctuate the moment. There was fear and anger, but no happiness that he was dead.

Peppermint-Patty Cupcakes (makes approximately 12 cupcakes) I love peppermint. It always wakes me right up! And when it’s mixed with chocolate … yum! INGREDIENTS: 1/2 cup milk 1/2 teaspoon apple cider vinegar 1 cup all-purpose flour 1/2 teaspoon baking powder 3/4 teaspoon baking soda 1/3 cup cocoa powder 1/4 teaspoon salt 1/2 cup semisweet chocolate chips 1/4 cup yogurt 3/4 cup granulated sugar 1 teaspoon vanilla extract 1 teaspoon peppermint extract 1/3 cup canola oil INSTRUCTIONS: Preheat the oven to 350°F. Line a muffin pan with cupcake liners. In a large bowl, whisk together the milk and vinegar, and set aside for a few minutes to curdle. Sift the flour, baking powder, baking soda, cocoa powder, and salt into a large bowl, and mix together. In a double boiler, melt the chocolate chips until smooth, then remove and cool to room temperature. If you prefer, you can instead melt the chocolate chips in a small bowl in the microwave, heating it on high for a few seconds at a time, then stirring until smooth. (Repeat heating if necessary, but don’t overdo it!) Once the milk has curdled, add in the yogurt, sugar, vanilla extract, peppermint extract, and oil, and stir together. Then add the melted chocolate and stir some more. With a whisk or handheld mixer, add the dry ingredients to the wet ones a little bit at a time and mix until no lumps remain, stopping to scrape the sides of the bowl a few times. Fill cupcake liners two-thirds of the way and bake for 18–22 minutes. Transfer to a cooling rack, and let cool completely before frosting. With your (clean!) thumb, poke large holes into the center of each cupcake. Alternately, take a small knife and carve out a cone from the center of each cupcake to create a well. (You can discard the cones, or eat them.) Fill a pastry bag with the peppermint frosting. (You can also make your own pastry bag by cutting off a corner from a plastic Ziploc bag.) Insert the tip of the pastry bag into each cupcake, and squeeze it to fill the cavity you created. Then swirl the frosting on top of the cupcake to cover the opening. Peppermint Frosting INGREDIENTS: 1 cup margarine or butter 3-1/2 cups confectioners’ sugar 1-1/2 teaspoons peppermint extract 1–2 tablespoons milk INSTRUCTIONS: In a large bowl, with an electric mixer, cream the margarine or butter until it’s a lighter color, about 2–3 minutes. Slowly beat in the confectioners’ sugar in 1/2-cup batches, adding a little bit of milk whenever the frosting becomes too thick. Add the peppermint extract and continue mixing on high speed for about 3–7 minutes, until the frosting is light and fluffy.

Raspberry Cupcakes (makes approximately 12 cupcakes) I top these with white-chocolate mint frosting. You could also just go with vanilla frosting … but why be normal? INGREDIENTS: 1 cup milk 1 teaspoon apple cider vinegar 1-1/4 cups all-purpose flour 1 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 3/4 cup granulated sugar 1/3 cup canola oil 1 teaspoon vanilla extract 1 6-ounce container fresh raspberries (or equal amount frozen raspberries, thawed), mashed into pulp INSTRUCTIONS: Preheat the oven to 350°F. Line a muffin pan with cupcake liners. In a large bowl, whisk together the milk and vinegar, and set aside for a few minutes to curdle. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Once the milk has curdled, add in the sugar, oil, vanilla extract, and raspberry pulp, and stir. Then slowly add the dry ingredients to the wet ones a little bit at a time, and combine using a whisk or handheld mixer, stopping to scrape the sides of the bowl a few times, until no lumps remain. Fill cupcake liners two-thirds of the way and bake for 20–22 minutes. Transfer to a cooling rack, and let cool completely before frosting. White-Chocolate Mint Frosting INGREDIENTS: 4-1/2 ounces white chocolate, finely chopped 6 tablespoons margarine or butter 2 cups confectioners’ sugar 1/2 teaspoon vanilla extract 1 teaspoon mint extract or minced fresh mint leaves (NOT peppermint) Up to 1/4 cup milk INSTRUCTIONS: In a double boiler, melt the white chocolate until smooth, then remove and cool to room temperature. If you prefer, you can instead melt the white chocolate in a small bowl in the microwave, heating it on high for a few seconds at a time, then stirring until smooth. (Repeat heating if necessary, but don’t overdo it!) In a large bowl, with an electric mixer, cream the margarine or butter until it’s a lighter color, about 2–3 minutes. Slowly beat in the confectioners’ sugar in 1/2-cup batches, adding the vanilla extract and either mint extract or minced fresh mint leaves about halfway through. Add the melted white chocolate to the frosting and combine thoroughly. If the frosting seems too stiff and thick, add a little milk until the right consistency is reached. Continue mixing on high speed for about 3–7 minutes, until the frosting is light and fluffy. Place in the refrigerator until firm enough to frost, about 30 minutes.

From the Bridge” by Captain Hank Bracker Ships Ships are generally different from boats depending on size, thus a ship can be considered a relatively large buoyant watercraft. Historically, sailing vessels that had least three square-rigged masts and a full bowsprit were considered ships. A rule of thumb is that a boat can be lifted onto a ship but never the other way around. Modern ships are power driven and usually made of steel, however this rule of thumb is not always the case. The lure of the sea may no longer have the universal appeal it once had but the profession of going to sea still presents many of the same challenges. The size of ships has increased over the years, with the French liner the SS Normandie being the first passenger liner to exceed 1,000 feet in length. Her length overall was 1029 feet. The next year in 1937 the SS Queen Mary was launched having a length of 1,019 feet. Although the Normandie caught fire, capsized and sank, next to the pier she was tied up at in New York City, the Queen Mary is now a floating museum and tourist attraction in Long Beach, California. For those that go down to the sea in ships, the ship is their home.

And make sure you get the pack that has a variety of absorbency. For slow days, medium days, and heavy days. And, oh yeah, pick me up some panty liners while you’re at it. You know this time of the month can be a little messy. I like the kind of liners that have those wings.

Banana Cocoa Muffins Serves: 24 15 Medjool or 30 regular dates, pitted ½ cup coconut water 2 cups garbanzo bean flour 1 teaspoon baking soda 1 teaspoon baking powder ¾ cup natural cocoa powder 1 tablespoon Ceylon cinnamon 1½ cups chopped apple 6 very ripe bananas 2 teaspoons alcohol-free vanilla flavoring ⅓ cup cooked garbanzo beans 2 teaspoons apple cider vinegar 1 cup walnuts, chopped ½ cup unsweetened shredded coconut 9 ounces wilted chopped fresh spinach Soak the dates in coconut water for 30 minutes. Preheat the oven to 350˚F. Line muffin tins with paper liners and wipe them very lightly with olive oil. Whisk together in a small bowl the garbanzo bean flour, baking soda, baking powder, cocoa, and cinnamon. In a high-powered blender, purée the dates and the soaking coconut water, apples, bananas, vanilla, garbanzo beans, and apple cider vinegar until smooth. Pour into a large mixing bowl and stir in the walnuts, coconut, and spinach until evenly distributed. Then fold in the flour mixture until just combined. Do not over mix. Fill the muffin tins almost full and bake for 55 to 65 minutes, rotating in the oven after 35 minutes. They are done when a toothpick inserted into the center comes out clean. Let the muffins cool in the muffin tins on a wire rack for 10 minutes, then remove from the tins to the wire rack and cool completely. Refrigerate or freeze in resealable plastic bags. PER SERVING: CALORIES 163; PROTEIN 4g; CARBOHYDRATE 30g; TOTAL FAT 5.1g; SATURATED FAT 1.6g; SODIUM 68mg; FIBER 4.9g; BETA-CAROTENE 622mcg; VITAMIN C 6mg; CALCIUM 46mg; IRON 1.5mg; FOLATE 43mcg; MAGNESIUM 64mg; ZINC 0.8mg; SELENIUM 7.7mcg

She’s Amber The Mender, a force that can calm a hurricane, a lifeboat capable of tugging an ocean liner, and most of all, my hero.

All that energy, all that power, crossing oceans, carrying ships and liners, and ending just a short distance from her feet, in a last flume of spray.

Bourbon Cupcakes Rich chocolate bourbon cupcake with chocolate buttercream frosting with bourbon glaze. 1½ cups flour ¼ teaspoon baking soda 2 teaspoons baking powder ¾ cup unsweetened cocoa powder ¼ teaspoon salt 4 tablespoons butter, softened 1½ cups sugar 2 eggs ¼ cup bourbon 1 cup milk Preheat oven to 350 degrees. Line cupcake pan with paper liners. In a medium bowl, sift together flour, baking soda, baking powder, cocoa powder, and salt and set aside. In a large bowl, cream the butter and sugar, adding eggs one at a time. Mix in the bourbon. Add in the flour mixture alternately with the milk until well blended. Fill paper liners until two-thirds full. Bake 18 to 22 minutes. Cool completely. Makes 12. Chocolate Buttercream Frosting ½ cup salted butter, softened ½ cup unsalted butter, softened 1 teaspoon clear vanilla extract 3 cups sifted confectioners’ sugar 1 cup unsweetened cocoa powder 2 tablespoons milk In large bowl, cream butter and vanilla. Gradually add confectioners’ sugar and cocoa powder, one cup at a time, beating well on medium speed. Add milk as needed. Scrape sides of bowl often. Beat at medium speed until light and fluffy. Makes 3 cups of icing. Use a pastry bag to pipe frosting onto the cooled cupcakes. Bourbon Glaze Glaze should be prepared ahead of time to allow it enough time to cool before adding to cupcakes. ¾ cup bourbon ½ cup brown sugar In a small sauce pot over medium heat, whisk bourbon and sugar together. Simmer the mixture until it is reduced to half, about 10 to 15 minutes. Cool completely. Drizzle over the frosted cupcakes.

Pineapple Upside-Down Cupcakes A rich, buttery pineapple cake topped with a caramelized pineapple ring and maraschino cherry. ½ cup butter (1 stick), softened ¾ cup sugar 2 eggs 1 teaspoon vanilla extract 1⅔ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon salt 1 can crushed pineapple, undrained Topping: 12 pineapple rings 12 maraschino cherries Brown sugar Preheat oven to 350 degrees. Line cupcake pan with paper liners. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add the eggs and the vanilla. In a medium bowl, sift together the flour, baking powder, and salt. Alternately add the flour mixture and the crushed pineapple to the large bowl, mixing until the batter is smooth. Fill paper liners until two-thirds full. Place one pineapple ring and one cherry on top of each cupcake. Bake for 17 to 22 minutes until golden brown. After cupcakes cool, sprinkle brown sugar on top of the pineapple ring and use a kitchen torch to caramelize the sugar and pineapple. Makes 12. Leave plain or top with vanilla buttercream.

Cinnamon Sinners Cupcakes A moist cinnamon cupcake with cinnamon cream cheese frosting. ½ cup butter, melted 1 cup sugar 4 eggs 1 teaspoon vanilla extract 1½ cups flour 1 teaspoon baking powder 1 teaspoon cinnamon ½ teaspoon salt ¾ cup buttermilk Preheat oven to 350 degrees. Line cupcake pan with paper liners. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add the eggs and the vanilla. In a medium bowl, sift together the flour, baking powder, cinnamon, and salt. Alternately add the flour mixture and the buttermilk to the large bowl, mixing until the batter is smooth. Fill paper liners until two-thirds full. Bake for 17 to 22 minutes until golden brown. Makes 12. Cinnamon Cream Cheese Frosting with cinnamon stick garnish 8 ounces cream cheese, softened 1 stick unsalted butter, softened ½ teaspoon vanilla extract ½ teaspoon cinnamon 3½ cups powdered sugar ¼ cup sugar ⅛ teaspoon cinnamon Cinnamon sticks Beat cream cheese, butter, vanilla, and cinnamon in a large bowl until well blended. Gradually add powdered sugar and beat until frosting is smooth. Put frosting in a pastry bag and pipe onto cupcakes in thick swirls, using an open tip. Mix together the sugar and cinnamon to make cinnamon sugar and spread on a flat plate. Roll the side of the frosted cupcake so that the cinnamon sugar mixture coats the edges just above the wrapper. Top with a cinnamon stick.

Champagne Cupcakes A light fluffy cake topped with champagne frosting. ½ cup butter, softened 1 cup sugar 2 eggs 1 teaspoon vanilla extract 1¾ cups all-purpose flour ½ teaspoon baking soda ¼ teaspoon baking powder ¼ teaspoon salt ½ cup sour cream ½ cup champagne Preheat oven to 350 degrees. Line cupcake pan with paper liners. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add the eggs and the vanilla. In a medium bowl, sift together the flour, baking soda, baking powder, and salt. In a small bowl, whisk together the sour cream and the champagne. It will fizz a bit. Alternately add the flour mixture and the champagne mixture to the large bowl, mixing until the batter is smooth. Fill paper liners until two-thirds full. Bake for 17 to 22 minutes until golden brown. Makes 12. Champagne Frosting 1 cup champagne 1 cup butter, softened 2½ cups confectioners’ sugar 1 tablespoon champagne Simmer one cup of champagne in a small saucepan until reduced to two tablespoons. Allow to cool. In a small bowl, cream together the butter and confectioners’ sugar until thick and creamy. Add the reduced champagne plus one tablespoon champagne. Whip together until light and fluffy. Decorate the cupcakes with the frosting using a pastry bag. Garnish with champagne-colored pearlized sprinkles.

Black Forest Cupcakes A rich chocolate cupcake with cherry filling and vanilla cream frosting. 1⅓ cups flour ¼ teaspoon baking soda 2 teaspoons baking powder ¾ cup unsweetened cocoa powder ¼ teaspoon salt 4 tablespoons butter, softened 1½ cups sugar 2 eggs 1 teaspoon vanilla extract 1 cup milk Preheat oven to 350 degrees. Line cupcake pan with paper liners. In a medium bowl, sift together flour, baking soda, baking powder, cocoa powder, and salt and set aside. In a large bowl, cream the butter and sugar, adding eggs one at a time. Mix in the vanilla. Add in the flour mixture alternately with the milk until well blended. Fill paper liners until two-thirds full. Bake 18 to 22 minutes. Cool completely. Makes 12. Vanilla Buttercream Frosting ½ cup salted butter, softened ½ cup unsalted butter, softened 1 teaspoon clear vanilla extract 4 cups sifted confectioners’ sugar 2 tablespoons milk 1 can cherry pie filling Chocolate shavings 12 fresh cherries with stems In large bowl, cream butter and vanilla. Gradually add confectioners’ sugar, one cup at a time, beating well on medium speed and adding milk as needed. Scrape sides of bowl often. Beat at medium speed until light and fluffy. Makes 3 cups of icing. Using a melon baller, scoop out the center of the cooled cupcakes no more than halfway down. Spoon in the cherry pie filling. Using a pastry bag, pipe the vanilla cream over the tops of the cupcakes. Garnish each with chocolate shavings and a fresh cherry on top.

Lemon-Lavender Cupcakes A tart lemon cupcake with sweet lavender frosting. 1 cup unsalted butter, softened 2 cups granulated sugar 4 extra-large eggs, at room temperature ⅓ cup grated lemon zest (6–8 large lemons) 3 cups flour ½ teaspoon baking powder ½ teaspoon baking soda 1 teaspoon salt ¼ cup freshly squeezed lemon juice ¾ cup buttermilk, at room temperature 1 teaspoon pure vanilla extract Preheat oven to 350 degrees. Line cupcake pan with paper liners. Cream the butter and granulated sugar until fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, one at a time, and the lemon zest. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the lemon juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Fill paper liners until two-thirds full. Bake 20 minutes. Makes 24. Lavender Frosting ¾ cup unsalted butter, softened 3½ cups confectioners’ sugar 1 teaspoon dried culinary lavender 1 teaspoon vanilla extract 1 drop purple food coloring 3–4 tablespoons milk Fresh lavender In large bowl, cream butter. Gradually add confectioners’ sugar, one cup at a time, beating well on medium speed. Add dried lavender, vanilla, and a drop of purple food coloring, mixing well. Add milk as needed to reach desired consistency. Beat at medium speed until light and fluffy. Spread lavender frosting on cooled cupcakes and garnish with a fresh lavender sprig.

Mona rushed through the shower and selected her best dress, a slinky black wraparound number that she ordered on a whim, online. She piled her hair into a messy up do and lined her eyes in black liner with grey eye shadow for a smoky effect. Berry lip stick, dangly silver earrings and a spritz of perfume completed the look. Just as she was slipping on a pair of strappy heels, her cell phone buzzed. It was her Aunt Bee calling. “Darling! The BOGO sale is a great success. Alana says you almost brought the Frugalicious server down!” “I did!” “Blackberry ginger jam is a knock out!” “Well, it may have been knocked off too.” “Whatdya mean?” Aunt Bee asked. “Lacey MacInroy got hold of my recipes, and I understand she’s preparing my jam for the As You Slice It gala reception tonight.” “Why that little rat!” Aunt Bee said. “Are you going to the reception?” Mona asked. “No way! Alexander has never honored, not one of the Coupon Clipper’s requests for a sale. Are you going?” Aunt Bee asked. “Yup. On my way now. Wish me luck,” and as Mona hung up, she heard Aunt Bee squeak out, “Luck with what?” Mona admired her reflection in the mirror and declared herself ready for action. Grabbing her car keys and purse, she nearly stumbled, racing down the front steps. Driving into town, she felt a feeling she had not experienced in a long time, bravery. This new-found liberation from caring about what anyone thought about her was freeing. She felt like her old self once more, that girl she used to be the

• Ask front liners to use it to evaluate your unit’s policies, procedures, and general “ways of doing things.” Are they consistent with the vision? Do they really help get things done for the customers? If not, where do they interfere with giving good service? And how can they be changed? • Hold “what’s stupid around here?” meetings. Use the vision statement to help identify outmoded practices, timewasters, repeated trouble spots, and customer-vexing aspects of your business that make you look dumb to your customers—and each other. • Set “stop, start, and measure” objectives. Perhaps once a quarter, ask every employee to come with a list of items under three headings: 1. Things we should stop doing around here 2. Things we should start doing around here 3. Things we don’t track or measure—but should

They were staring away from each other, Lina's eyes near silver in the dimming light, as if her irises were limned with mercury, Niko's dark and gleaming like a doe's, blackened with liner. There was something glinting right beneath the surface there, a goldfish flicker in a pond, but I lost it just as quickly.