20 Inches Quotes

And here's the good part: He got a tongue could measure twenty-one inches. Bet Mrs. Giraffe likes that one.

On the morning of a formal dinner, they started marking off 8, 16, 18, or 20 inch spaces using measuring tapes or rulers and placing cards noting the perfectly symmetrical and equidistant locations for the plates, linens, and so forth

the barometric pressure felt about a billion pounds per square inch,

The B-29 itself was an awesome weapon, capable of nearly twice the performance of the time-tested B-17 being used in Europe. Built by Boeing, the silver-painted four-engine aircraft was 99 feet long, 27 feet 9 inches high, with a wing span of slightly over 141 feet. Its armament included twelve 50-caliber machine guns and a 20-millimeter cannon in the tail. The B-29 could operate at 38,000 feet and cruise at over 350 miles per hour. It could fly 3,500 miles with four tons of bombs.

Roomie Rule #1: Never put a gallon of milk back in the fridge when there is only an inch of milk left in it. (Graham's) Roomie Rule #2: Do not put a knife in the peanut butter and then use the same knife in the jelly. (Graham's) Roomie Rule #3: The television must be on football if football is on the television. (Graham's) Roomie Rule #4: Use your own razor. (Graham's) Roomie Rule #5: Any chocolate in the apartment belongs to Kennedy, regardless of who bought it. (Mine) Zart, Lindy (2014-11-20). Roomies (p. 169). . Kindle Edition.

Smoky Candied Bacon Sweet Potatoes prep time: 15 minutes     cook time: 40 minutes     servings: 10-12 The flavors of Fall come together in this dish of spiced roasted sweet potatoes with candied pecans and bacon. ingredients 3 pounds sweet potatoes, peels on and scrubbed 6 ounces bacon, sliced into 1-inch pieces 1/2 cup pecans, roughly chopped 1/3 cup pure Grade B maple syrup 1 teaspoon chili powder 1/2 teaspoon sea salt 1/2 teaspoon cinnamon 1/4 teaspoon cayenne powder method Preheat oven to 400 degrees F. Cut the sweet potatoes into even cubes then toss them with all of the ingredients in a bowl. Spread in a single layer on a rimmed baking sheet lined with parchment paper and roast for 20 minutes. Stir and continue roasting for 15 minutes. Turn the oven to broil and brown the potatoes for an additional 5 minutes. Watch the nuts closely and pull the tray out early if they begin to burn.

But if Ukraine was no longer as important as when it had been the world’s third-largest nuclear power, in one aspect it still commanded presidential attention: tensions with Russia, particularly over the former Soviet fleet in Crimea.20 Clinton worried personally about this issue because, as he said to Kuchma on May 11, 1995, “we came to appreciate earlier than the Europeans the strategic importance of Ukraine to all of Europe in the 21st century.” He was convinced “that peace in a broad area depends on what happens to Ukraine and Turkey.

Prep Time: 15 minutes Cook Time: 20 minutes Serves: 6 Ingredients BISCUITS 2 cups flour 1 tablespoon baking powder 1 teaspoon kosher salt 1/2 cup shortening (butter, lard or vegetable shortening) 3/4 cup milk or buttermilk SAUSAGE GRAVY 1-pound breakfast pork sausage 1/3 cup flour 3 cups milk salt and black pepper, as needed Preparation Preheat oven to 450°F. In a large bowl, combine flour, baking powder and salt; cut in shortening until mixture has a crumbly texture. Add milk and mix into a dough, adding flour as needed until dough pulls away from side of bowl. On a lightly floured surface, roll or pat dough ¾-inch thick. Using a biscuit cutter, cut out biscuits, place on a baking sheet. Bake for 15 minutes, or until lightly browned on top. To make gravy: pan fry breakfast sausage until fully cooked, breaking up large pieces. Using a slotted spoon, transfer cooked sausage to bowl. Add flour to pan dripping and whisk until golden. Slowly add milk and whisk over low heat until thickened. Add reserved sausage and stir to blend. Season to taste with salt and black pepper. Serve split biscuits topped with gravy.

Giraffes are famous for long necks, but their 20-inch (50cm) tongues are also impressive. These gentle herbivores spend most of their time eating, consuming hundreds of pounds of leaves each week and traveling miles to find enough food. Given that they eat for hours, the darker coloring of their tongues helps prevent sunburn! Giraffe tongues have also developed a thick skin and exceptional dexterity as protection against the vicious thorns that grow on their favourite food, the acacia tree. Although they are largely classified as a species at least concern, wild giraffes declined by 40 percent in the past 15 years and need protection from poaching and habitat loss.

Goals Must Be Specific and Goals Must Be Measurable Goals cannot be vague. Vague goals are not goals; they are dreams and wishes, and you don’t want to end up being one of those dreamers who do nothing. You can’t simply say I want to lose weight; that is not specific enough. You can’t say you want to be better educated; that is not measurable or specific. “I want to make more money” is a dream and won’t happen, because while “more money” is measurable, it is not specific. So you should set goals by saying things such as: 1. I want to lose thirty pounds. 2. I want a waist that is four inches smaller. 3. I want to make $100,000 per year. 4. I want a college degree in ________.

Cakes: Microwave milk, water, oil, and butter for two minutes. Make certain it is not too hot to touch (90–100 degrees. We don’t want to kill off our little hardworking yeast, do we? No. We are not killers). Crack eggs into liquid. In the mixing bowl of a standing mixer, combine 1 ½ cups of flour, the salt, sugar, and yeast. Add the liquid and stir thoroughly. Add remaining 2 cups of flour one cup at a time, stirring between each addition. With mixer on low and using the bread paddle or hook, mix dough for 4 minutes. If you don’t have a standing mixer for some strange reason, which I cannot fathom because they are the most useful things ever, you can knead it by hand for 8 minutes instead. Scrape dough into a greased and floured mixing bowl. Let rise for one hour in a warm place. (I preheat my oven to 100 degrees and then turn it off before putting the dough inside, covered with a towel. This is a Great Way to Not Kill Your Yeast.) After one hour, remove the dough and place on a floured cutting board. Gently roll it out to a 12 x 20 inch(ish) rectangle. Combine 3 tablespoons melted butter and ¼ teaspoon orange extract for the filling. Spoon the filling to cover the rectangle, then roll it up. It will be . . . slimy. Delicious, but slimy. Use a sharp knife to cut the log into 12 rolls. (They should be swirled like cinnamon rolls.) Place each roll cut side up in a greased muffin tin and let rise for a half hour covered with the towel. Preheat the oven to 400 degrees, then bake rolls (remove the towel first, flames are such a pain in the kitchen) for 14 minutes. Let them cool in the pan for a few minutes, then tip them out onto a large plate for the next step.

Traditional Bread Dough Baguettes, Boules, et Bâtards Baguettes Makes about 2 pounds of dough, enough to make 4 15-inch baguettes 3½ cups (16 ounces) unbleached all-purpose flour 1½ teaspoons (¼ ounce) salt 4½ teaspoons (½ ounce) instant yeast 1¼ cups (10 ounces) water (90-100°F) Sift the flour and salt together into the bowl of a standing mixer fitted with the dough hook. Sprinkle the yeast over the mixture and mix on medium to low speed, gradually adding the water, until the dough comes away from the bowl, in 5—10 minutes. Remove the dough from the mixing bowl, and set it on the counter to rest for 10 minutes. Return it to the mixing bowl and set on the mixer so that the dough hook plunges into the middle of the dough. Mix on medium speed until the dough is soft and pliable, about 15—20 minutes, or until the dough passes the “windowpane” test.

PREACHER’S WIFE PINEAPPLE CASSEROLE (Betts Hager) Ingredients 2 (20-ounce) cans pineapple chunks packed in juice, well-drained 3/4 cup sugar 6 tablespoons self-rising flour (see Note below) 2 cups grated Cheddar cheese 4 ounces Ritz crackers 1 stick butter, melted NOTE: Be sure to use self-rising flour, not all-purpose, as it already has the other necessary ingredients included. Instructions Preheat oven to 350 degrees F. Spray a 2-quart or 8 x 8-inch baking dish with cooking spray. In a medium bowl, mix the sugar and flour. Then, add pineapple and cheese and stir until there are no more dry particles. Spoon this mixture into the prepared baking dish. Crush crackers by pulsing in a food processor and add the melted butter with the machine running until it has the texture of wet sand. Add the crushed cracker mixture to the top of the casserole. Bake about 25 minutes until the top is lightly browned.

tells us in Ephesians 1:20–21 that when God raised Jesus from the dead, “he seated him at his right hand in the heavenly places, far above all rule and authority and power and dominion” (ESV). It was only after Christ had risen that God’s plan was “made known … to the rulers and the authorities in the heavenly places” (Eph 3:10). These cosmic forces are “the rulers and the authorities” disarmed and put to shame by the cross (Col 2:15). The incident at Babel and God’s decision to disinherit the nations drew up the battle lines for a cosmic turf war for the planet. The corruption of the elohim sons of God set over the nations meant that Yahweh’s vision of a global Eden would be met with divine force. Every inch outside Israel would be contested, and Israel itself was fair game for hostile conquest. The gods would not surrender their inheritances back to Yahweh; he would have to reclaim them. God would take the first step in that campaign immediately after Babel.

In the 1950s, the standard bike had been the cruiser design, a gargantuan fender-covered machine built exclusively for adults. There was only one speed (slow) and you stopped the bike by reversing the pedals and pressing down hard. In 1962, however, Schwinn designer Al Fritz had an idea. He’d heard about a new youth trend centered in California: retrofitting bicycles with drag-racing motorcycle accoutrements. “Choppers” — custom motorcycles with long handlebars — were all the rage. Fritz introduced chopper elements into his new design. The Schwinn Stingray was born. It had smaller, 20-inch tires — with flat racing treads — and high handlebars and a banana seat. Sales were initially disappointing — parents didn’t want their children riding such an odd looking bike — but as the Stingray began making its way into America’s neighborhoods, every kid had to have one. And every bike manufacturer began manufacturing bikes just like it — a style we referred to as the “spider” bike.

PORK AND BEANS BREAD Preheat oven to 350 degrees F., rack in the middle position. 15-ounce can of pork and beans (I used Van Camp’s) 4 eggs, beaten (just whip them up in a glass with a fork) 1 cup vegetable oil (not canola, not olive—use vegetable oil) 1 teaspoon vanilla extract 2 cups white (granulated) sugar 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt 1 and ½ teaspoons ground cinnamon 1 cup chopped pecans or walnuts (measure after chopping—I used pecans) 3 cups all-purpose flour (pack it down in the cup when you measure it) Prepare your pans. Spray two 9-inch by 5-inch by 3-inch-deep loaf pans with Pam or another nonstick cooking spray.   Don’t drain the pork and beans. Pour them into a food processor or a blender, juice and all, and process them until they’re pureed smooth with no lumps.   Place the beaten eggs in a large mixing bowl. Stir in the pureed pork and beans and mix them in well.   Add the vegetable oil and the vanilla extract. Mix well.   Add the sugar and mix it in. Then mix in the baking soda, baking powder, salt and cinnamon. Stir until everything is incorporated.   Stir in the chopped nuts.   Add the flour in one-cup increments, stirring after each addition.   Spoon half of the batter into one loaf pan and the other half of the batter into the second loaf pan.   Bake at 350 degrees F. for 50 to 60 minutes. Test the bread with a long food pick inserted in the center. If it comes out sticky, the bread needs to bake a bit more. If it comes out dry, remove the pans from the oven and place them on a wire rack to cool for 20 minutes.   Run the sharp blade of a knife around inside of all four sides of the pan to loosen the bread, and then tip it out onto the wire rack.   Cool the bread completely, and then wrap it in plastic wrap. At this point the bread can be frozen in a freezer bag for up to 3 months.   Hannah and Lisa’s Note: If you don’t tell anyone the name of this bread, they probably won’t ever guess it’s made with pork and beans.

There are tiny mites living in our eyelashes. Hal Roach was a famous director who used to hire drunk and insane people to generate creative ideas. To attract female goats, Billy goats urinate on their own heads. Jewish people do not eat pork. Khazaria was a medieval Turkic kingdom that adopted Judaism as its official religion; it was the only non-Semitic state to become Jewish after Israel. The largest economy in the United States is California. More deer are killed by drivers than by hunters. The automotive center of the world is in Detroit. If the earth were ever to stop spinning, all the oceans would flow to the north and south poles. Around 16 to 20 percent of the terms searched on Google are said to have been never searched before. Bamboo can grow 35 inches per day making it the fastest growing woody plant in the world. The heaviest insect found on the earth is ‘Giant Weta’. It weighs more than a pound and is found in New Zealand. The CIA is expected to release the JFK assassination records to the public no later than 10/26/2017.

BONNIE BROWNIE COOKIE BARS Preheat oven to 350 degrees F., rack in the middle position.   4 one-ounce squares semi-sweet chocolate (or 3/4 cup chocolate chips) 3/4 cup butter (one and a half sticks) 1½ cups white (granulated) sugar 3 beaten eggs (just whip them up in a glass with a fork) 1 teaspoon vanilla extract 1 cup flour (pack it down in the cup when you measure it) 1/2 cup chopped cashews 1/2 cup chopped butterscotch chips 1/2 cup semi-sweet chocolate chips (I used Ghirardelli)   Prepare a 9-inch by 13-inch cake pan by lining it with a piece of foil large enough to flap over the sides. Spray the foil-lined pan with Pam or another nonstick cooking spray.   Microwave the chocolate squares and butter in a microwave-safe mixing bowl on HIGH for 1 minute. Stir. (Since chocolate frequently maintains its shape even when melted, you have to stir to make sure.) If it’s not melted, microwave for an additional 20 seconds and stir again. Repeat if necessary.   Stir the sugar into the chocolate mixture. Feel the bowl. If it’s not so hot it’ll cook the eggs, add them now, stirring thoroughly. Mix in the vanilla extract.   Mix in the flour, and stir just until it’s moistened.   Put the cashews, butterscotch chips, and chocolate chips in the bowl of a food processor, and chop them together with the steel blade. (If you don’t have a food processor, you don’t have to buy one for this recipe—just chop everything up as well as you can with a sharp knife.)   Mix in the chopped ingredients, give a final stir by hand, and spread the batter out in your prepared pan. Smooth the top with a rubber spatula.   Bake at 350 degrees F. for 30 minutes.   Cool the Bonnie Brownie Cookie Bars in the pan on a metal rack. When they’re thoroughly cool, grasp the edges of the foil and lift the brownies out of the pan. Place them facedown on a cutting board, peel the foil off the back, and cut them into brownie-sized pieces.   Place the squares on a plate and dust lightly with powdered sugar if you wish.   Hannah’s Note: If you’re a chocoholic, or if you’re making these for Mother, frost them with Neverfail Fudge Frosting before you cut them.

Below are recommended optimal ranges for key metabolic blood tests. Falling outside of these ranges is an indicator that you could have brewing dysfunction. The remainder of Part 2 and the plan in Part 3 will give specific steps to increase Good Energy and improve these biomarkers: Triglycerides: Less than 80 mg/dL HDL: 50 to 90 mg/dL Fasting Glucose: 70 to 85 mg/dL Blood Pressure: Less than 120 systolic and less than 80 diastolic mmHg Waist Circumference: <80 cm (31.5 inches) for women and <90 cm (35 inches) for men (South Asian, Chinese, Japanese, and South and Central Americans) <80 cm (31.5 inches) for women and <94 cm (37 inches) for men (European, Sub-Saharan African, Middle Eastern, and Eastern Mediterranean) Triglyceride-to-HDL Ratio: Below 1.5. Above 3 is a clear sign of metabolic dysfunction. Fasting Insulin: From 2 to 5 mIU/L. Above 10 mIU/L is concerning and above 15 mIU/L is significantly elevated. HOMA-IR: Less than 2.0 High-Sensitivity CRP (hsCRP): Less than 0.3 mg/dL Hemoglobin A1c: From 5.0 to 5.4 percent Uric Acid: Less than 5 mg/dL for men, and from 2 to 4 mg/dL for women

Each scenario is about fifteen million years into the future, and each assumes that the Pacific Plate will continue to move northwest at about 2.0 inches per year relative to the interior of North America. In scenario 1, the San Andreas fault is the sole locus of motion. Baja California and coastal California shear away from the rest of the continent to form a long, skinny island. A short ferry ride across the San Andreas Strait connects LA to San Francisco. In scenario 2, all of California west of the Sierra Nevada, together with Baja California, shears away to the northwest. The Gulf of California becomes the Reno Sea, which divides California from Nevada. The scene is reminiscent of how the Arabian Peninsula split from Africa to open the Red Sea some 5 million years ago. In scenario 3, central Nevada splits open through the middle of the Basin and Range province. The widening Gulf of Nevada divides the continent form a large island composed of Washington, Oregon, California, Baja California, and western Nevada. The scene is akin to Madagascar’s origin when it split form eastern Africa to open the Mozambique Channel.

VICTORIAN FUNERAL BISCUITS Adapted from the third edition of Miss Beecher’s Domestic Receipt-Book, published in 1862. ½ c sugar ½ c salted butter, softened 1 c molasses ½ c warm water 2 tbs fresh minced ginger 2 ¼ c flour ½ tsp baking soda In a large bowl, use an electric mixer to beat the sugar and butter together until light and fluffy, about 1 minute. Add the molasses, water, and ginger, and beat until combined. In a separate bowl, whisk together the flour and baking soda. Add flour to molasses mixture and use electric mixer to combine well. Dough will be stiff. Split dough into two balls. Knead each dough ball several times to remove any air bubbles. Form dough into two even logs, approximately 8 inches long. Wrap each log tightly in plastic wrap. Refrigerate for several hours until firm. Preheat oven to 350°F. Line two baking sheets with parchment paper. Slice each log of dough into ¼-inch rounds and place one inch apart on baking sheets. Each dough log makes approximately 25 biscuits. If desired, use a knife or stamp to impress an image onto the biscuits. Bake 20 minutes. Let cool completely (biscuits should be crunchy). Wrap several biscuits in wax paper and secure with a black wax stamp or black string.

working from the center of the dough out, gently roll it back and forth until it stretches to 15 inches long. Place the loaves, seam-side down, on the kitchen towel dusted with flour and cover with plastic wrap or a damp kitchen towel. Let the loaves rise at room temperature for the final time, until they have doubled in size, about 35—45 minutes. Meanwhile, preheat the oven to 475°F. Carefully place the loaves on a baking sheet. Brush them with water using a pastry brush. With a sharp razor blade and swift motions, make 4 or 5 diagonal slashes along the length of each baguette. To do this successfully, do not drag the entire edge of the blade through the dough—use just the tip. Just before you are ready to slide the baking sheet into the oven, spray the inside of the oven with water using a spray bottle or plant mister and close the door immediately. This will create steam, which promotes a good crust. Put the bread in the oven and spray the walls of the oven two more times within the first minute of baking. Bake for 15—20 minutes or until the bread makes a hollow sound when you knock on the bottom of it with your knuckles. Transfer the bread to a rack and allow it to cool before slicing (or tearing apiece off).

I got a call a while ago from one of 20/20’s reporters, who wanted to talk to me about deforestation. The next “myth” Stossel is going to debunk, she said, is that this continent is being deforested. After all, as the timber industry says, there are more trees on this continent today than there were seventy years ago. She wanted a response from an environmentalist. I told her that 95 percent of this continent’s native forests are gone, and that the creatures who live in these forests are gone or going. She reiterated the timber industry claim, and said that Stossel was going to use that as the basis for saying, “Give me a break! Deforestation isn’t happening!” I said the timber industry’s statement has two unstated premises, and reminded her of the first rule of propaganda: if you can slide your premises by people, you’ve got them. The first premise is the insane presumption that a ten-inch seedling is the same as a two-thousand-year-old tree. Sure, there may be more seedlings today, but there are a hell of a lot fewer ancient trees. And many big timber corporations cut trees on a fifty-year rotation, meaning that the trees will never even enter adolescence so long as civilization stands. The second is the equally insane presumption that a monocrop of Douglas firs (on a fifty-year rotation!)393 is the same as a healthy forest, that a forest is just a bunch of the same kind of trees growing on a hillside instead of what it really is, a web of relationships shimmering amongst, for example, salmon, voles, fungi, salamanders, murrelets, trees, ferns, and so on all working and living together. Pretty basic stuff.

my reworking of that marvellous list. 1. Live as enjoyably as you can within financial reason. 2. If you have a bath, draw an inch or two of cold water and splash about in it. A cold shower will have the same uplifting effect. 3. Never stay up all night watching Netflix Originals about serial killers. 4. DON’T THINK TOO FAR AHEAD. EVENING IS FINE, BUT TOMORROW CAN LOOK AFTER ITSELF. 5. Keep reasonably busy. 6. See as much as you can of the friends who like you, support you and make you laugh. See as little as you can of the friends who judge you, compare you to others and tire you (and don’t pretend you don’t know who they are). 7. Apply the same rules to casual acquaintances. If your instincts tell you they are toxic, walk away and don’t look back. 8. If you are low in the water, do not pretend that you aren’t. It makes it so much worse, and A STIFF UPPER LIP ONLY GIVES YOU A SORE JAW. 9. Good coffee and tea are a genuine help. 10. DO NOT UNDER ANY CIRCUMSTANCES OR FOR ANY REASON AT ANY TIME COMPARE YOURSELF TO ANYONE ELSE. 11. Cultivate a gentle, healthy pessimism. It can result in more nice surprises. 12. Avoid drama about what is wrong with the world (unless it is funny), emotionally powerful music, other sad people, and anything likely to make you feel anxious or that you are not doing enough. 13. RANDOM ACTS OF KINDNESS ARE HUMAN ANTIDEPRESSANTS. 14. Form a close bond with a local tree. 15. Make the room you most like sitting in as much of a comfy nest as you can. 16. Listen to David Attenborough. 17. STOP JUDGING YOURSELF. STOP PUNISHING YOURSELF. IT’S NOT YOUR FAULT. 18. Keep warm. 19. Think as much as you can about space, infinity and the beyond. Anything that much bigger than you can be very relaxing. 20. Trust me.

CUPPA’S ‘TO DIE FOR’ CINNAMON ROLLS Did the description of Cuppa’s amazing cinnamon rolls make your mouth water? Every time I described them in this book I thought about my family’s favorite recipe for cinnamon rolls, and I’ve included it here for you. I think Tory and Meg would approve. All measurements/temperatures are in US units. Makes 12 wonderfully large rolls Dough: 2 packages active dry yeast 1 cup warm water 2/3 cup plus 1 teaspoon granulated sugar, divided 1 cup warmed milk (I microwave this and then stir to be sure there are no hot spots) 2/3 cup softened butter 2 teaspoons salt 2 eggs, beaten 7 to 8 cups all-purpose flour Filling of Deliciousness: 1 cup melted butter, divided (that’s 2 sticks) 1-3/4 cups dark brown sugar, divided 3 Tablespoons ground cinnamon 1 teaspoon ground nutmeg (fresh, if possible) 1 to 2 cups chopped pecans (optional) 1-1/2 cups dark raisins (optional) Frosting: 1/2 cup melted butter 3 cups powdered sugar 1 and a half teaspoons real vanilla 5 to 8 Tablespoons hot water   DIRECTIONS: To make dough combine yeast, warm water and 1 teaspoon sugar in a cup and stir. Set aside. In a large bowl mix warmed milk, remaining 2/3 cup sugar, butter, salt, and eggs. Stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour to make a slightly stiff dough. It’s okay for the dough to be sticky. Turn out onto a well-floured board and knead for 5 to 10 minutes. Place in a well-buttered glass bowl. Cover loosely and let rise in a warm draft-free place until doubled in bulk, about 1 to 1-1/2 hours. When doubled, punch down dough and let it rest for 5 minutes. Roll out onto floured surface into a 15 x 20-inch rectangle. Filling: Spread dough with ½ cup melted butter. Mix together 1/-1/2 cups brown sugar, cinnamon, and nutmeg. Sprinkle over buttered dough. Sprinkle with pecans and raisins, if you want. Sometimes I go really crazy and add a cup of finely-chopped apples, too. Roll up jellyroll-fashion and pinch the edges together to seal. Cut into 12 slices. Coat bottom of a 13”’x 9” and a square 8” pan with the last ½ cup of melted butter, and sprinkle remaining ¼ cup of sugar mixture on top. Place slices close together in pans. Let rise in warm, draft-free place until doubled in bulk (about 45 minutes). Preheat oven to 350 degrees. Bake for 25 to 30 minutes, until nicely browned. Let cool slightly and spread with frosting. Share with others, and be prepared to get marriage proposals ;) Frosting: Mix melted butter, powdered sugar, and vanilla. Add hot water a tablespoon at a time, mixing after each, until frosting is of desired consistency. Spread or drizzle over slightly-cooled rolls.

BUTTERSCOTCH BONANZA BARS Preheat oven to 350 degrees F., rack in the middle position.   ½ cup salted butter (1 stick, 4 ounces, ¼ pound) 2 cups light brown sugar*** (pack it down in the cup when you measure it) 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon vanilla extract 2 beaten eggs (just whip them up in a glass with a fork) 1 and ½cups flour (scoop it up and level it off with a table knife) 1 cup chopped nuts (optional) 2 cups butterscotch chips (optional) ***- If all you have in the house is dark brown sugar and the roads are icy, it’s below zero, and you really don’t feel like driving to the store, don’t despair. Measure out one cup of dark brown sugar and mix it with one cup regular white granulated sugar. Now you’ve got light brown sugar, just what’s called for in Leslie’s recipe. And remember that you can always make any type of brown sugar by mixing molasses into white granulated sugar until it’s the right color. Hannah’s Note: Leslie says the nuts are optional, but she likes these cookie bars better with nuts. So do I, especially with walnuts. Bertie Straub wants hers with a cup of chopped pecans and 2 cups of butterscotch chips. Mother prefers these bars with 2 cups of semi-sweet chocolate chips and no nuts, Carrie likes them with 2 cups of mini chocolate chips and a cup of chopped pecans, and Lisa prefers to make them with 1 cup of chopped walnuts, 1 cup of white chocolate chips, and 1 cup of butterscotch chips. All this goes to show just how versatile Leslie’s recipe is. Try it first as it’s written with just the nuts. Then try any other versions that you think would be yummy. Grease and flour a 9-inch by 13-inch cake pan, or spray it with nonstick baking spray, the kind with flour added. Set it aside while you mix up the batter. Melt the butter in a small saucepan over low heat on the stovetop, or put it in the bottom of a microwave-safe, medium-sized mixing bowl and heat it for 1 minute in the microwave on HIGH. Add the light brown sugar to the mixing bowl with the melted butter and stir it in well. Mix in the baking powder and the salt. Make sure they’re thoroughly incorporated. Stir in the vanilla extract. Mix in the beaten eggs. Add the flour by half-cup increments, stirring in each increment before adding the next. Stir in the nuts, if you decided to use them. Mix in the butterscotch chips if you decided to use them, or any other chips you’ve chosen. Spoon the batter into the prepared cake pan and smooth out the top with a rubber spatula. Bake the Butterscotch Bonanza Bars at 350 degrees F. for 20 to 25 minutes. (Mine took 25 minutes.) When the bars are done, take them out of the oven and cool them completely in the pan on a cold stove burner or a wire rack. When the bars are cool, use a sharp knife to cut them into brownie-sized pieces. Yield: Approximately 40 bars, but that all depends on how large you cut the squares. You may not believe this, but Mother suggested that I make these cookie bars with semi-sweet chocolate chips and then frost them with chocolate fudge frosting. There are times when I think she’d frost a tuna sandwich with chocolate fudge frosting and actually enjoy eating it!

Use less water when cooking glutinous rice (malagkit). Have the water go up about one-half of an inch above the leveled rice. Boil vigorously (keep pot covered), then simmer for 20 minutes. When done, let it cool uncovered.

Use less water when cooking glutinous rice (malagkit). Have the water go up about one-half of an inch above the leveled rice. Boil vigorously (keep pot covered), then simmer for 20 minutes. When done, let it cool uncovered. Marinate the chicken breast for about 20

Slow-Cooker Beef Stroganoff Serves 6 Start this savory stew before you leave the house, and by dinnertime, the meat will be cooked to perfect tenderness. Served over egg noodles and garnished with fat-free sour cream, it’s a meat lover’s dream. 1½ pounds boneless beef round steak, trimmed of any visible fat and cut into ¼-inch slices 1 onion, peeled and thinly sliced 2 cloves garlic, crushed 1½ tablespoons Worcestershire sauce Freshly ground black pepper ½ teaspoon salt ¾ teaspoon paprika 1¼ cups canned beef broth 2½ tablespoons catsup 1½ tablespoons red wine 3 tablespoons cornstarch ¼ cup cold water ½ pound button mushrooms, stems removed, sliced ½ cup fat-free sour cream 3 cups cooked egg noodles 1. In a large (3- or 3½-quart) slow cooker, combine the steak, onion, garlic, Worcestershire sauce, pepper, salt, paprika, beef broth, catsup, and wine. Stir well. Cover and cook on low for 7 hours, or until the steak is tender. 2. In a small bowl, dissolve the cornstarch in the water. Add to the slow cooker, along with the mushrooms. Replace the cover and cook on high for 20 minutes, or until the sauce is bubbling hot. Stir in the sour cream and serve over the noodles.

Minimize (ripe) bananas, pineapples, mangoes, and grapes, and when you eat them, do so only in small quantities, since their sugar content is similar to that of candy. A medium 7-inch banana, for example, contains 27 g total carbohydrates and 3 g fiber: 27 – 3 = 24 g net carbohydrates. One-half cup of (unsweetened) pineapple chunks contains 20 g total carbs and 1 g fiber = 19 g net carbs. Both the full ripe banana and the half cup of pineapple chunks are too much and enough to turn off all weight loss and actually begin to trigger some weight gain.

Green bananas (truly green and unripe) and plantains: Up to 27 g fiber in one medium banana Raw white potato (peeled): 20 g fiber per 1 medium (3½ inches long) Hummus or roasted chickpeas: 15 g fiber per ¼ cup (10 g net carbohydrates) Inulin powder: 5 g fiber per teaspoon Fructooligosaccharide (FOS) powder: 5 g fiber per teaspoon Lentils: 2.5 g fiber in ½ cup (11 g net carbohydrates) Beans: 1.8 g fiber in ¼ cup (11 g net carbohydrates)

tablespoons, if you’d care to indulge). Will the body composition outcomes be the same? Of course not. Rule #2: The hormonal responses to carbohydrates (CHO), protein, and fat are different. There is no shortage of clinical studies to prove that beef calories7 do not equal bourbon calories. One such study, conducted by Kekwick and Pawan, compared three groups put on calorically equal (isocaloric) semistarvation diets of 90% fat, 90% protein, or 90% carbohydrate. Though ensuring compliance was a challenge, the outcomes were clearly not at all the same: 1,000 cals. at 90% fat = weight loss of 0.9 lbs. per day 1,000 cals. at 90% protein = weight loss of 0.6 lbs. per day 1,000 cals. at 90% carbohydrate = weight gain of 0.24 lbs. per day Different sources of calories = different results. Things that affect calorie allocation—and that can be modified for fat-loss and muscle gain—include digestion, the ratio of protein-to-carbohydrates-to-fat, and timing. We’ll address all three. Marilyn Monroe building her world-famous sex appeal. More than 50% of the examples in this book are of women. Marketers have conditioned women to believe that they need specific programs and diets “for women.” This is an example of capitalism at its worst: creating false need and confusion. Does this mean I’m going to recommend that a woman do exactly the same thing as a 250-pound meathead who wants 20-inch arms? Of course not. The two have different goals. But 99% of the time both genders want exactly the same thing: less fat and a bit more muscle in the right places. Guess what? In these

haloumi Made in Cypress, Haloumi is a firm, pickled (brined) cheese. It is a good hot-weather cheese: The salt inhibits the growth of mold and unwanted bacteria, which usually thrive in temperate conditions. 2 gallons whole milk 1 packet direct-set mesophilic starter or 4 ounces prepared mesophilic starter ½ teaspoon liquid rennet (or ½ rennet tablet) diluted in ¼ cup cool, unchlorinated water ¼ cup plus 2 pounds cheese salt, for brine 1 gallon cold water, for brine 1. Heat the milk to 86°F. Add the starter and mix well. 2. Add the diluted rennet and stir gently with an up-and-down motion for 1 minute. Cover and allow to set at 86°F for 30–45, minutes or until the curd gives a clean break. 3. Cut the curd into ½-inch cubes. 4. Increase the temperature two degrees every 5 minutes, until the curds reach 104°F (this will take about 45 minutes), stirring gently to keep the curds from matting. Maintain the curds at 104°F for 20 minutes, stirring gently every few minutes. 5. Ladle the curds into a cheesecloth-lined colander. Drain the whey into a pot and reserve. 6. Pack the curds into a cheesecloth-lined mold and press at 30 pounds of pressure for 1 hour. 7. Remove the cheese from the mold and gently peel away the cheesecloth. Turn over the cheese, re-dress it, and press at 50 pounds of pressure for 30 minutes. 8. Remove the cheese from the mold and cut into 3-inch-square blocks. 9. Bring the reserved whey to 176 to 194°F. Place the curd blocks in the whey and soak for 1 hour, at which time the cheese will have a texture similar to that of cooked chicken breast and will rise to the surface. 10. Strain the curds into a colander and let cool for 20 minutes. 11. Sprinkle the curds with ¼ cup of the salt and let cool for 2–4 hours 12. Combine the remaining 2 pounds of salt and the cold water to make a saturated brine solution. Soak the cheese in the brine for up to 60 days. The flavor increases with age, but the cheese may be eaten fresh at any time during the 60-day period. YIELD: 2 pounds

In one of Dr. Westman’s recent studies, 84 obese diabetics followed a strict low-carbohydrate diet—no wheat, cornstarch, sugars, potatoes, rice, or fruit, reducing carbohydrate intake to 20 grams per day (similar to Drs. Osler and Banting’s early-twentieth-century practices). After six months, waistlines (representative of visceral fat) were reduced by over 5 inches, triglycerides dropped by 70 mg/dl, weight dropped 24.5 pounds, and HbA1c was reduced from 8.8 to 7.3 percent. And 95 percent of participants were able to reduce diabetes medications, while 25 percent were able to eliminate medications, including insulin, altogether.35

Sample your soils Good garden soil contains 30 to 50% sand, 30 to 50% silt, and 20 to 30% clay, with 5 to 10% organic matter. You can find out how close your soils come to this ideal, loam. All it takes is a quart jar, two cups of water, and a tablespoon of a water softener, such as Calgon liquid. You will also need soil from the top 12 inches (30 centimeters) of the areas you want tested, be it your vegetable garden, flower bed, or lawn. Mix each soil sample with two cups of water and a tablespoon of water softener. Put it in the jar, close the jar, and shake it vigorously, so that all the particles become suspended in the water. Then put the jar down and let things settle. After a couple of minutes, any sand particles in your soil will have settled out. It takes a few hours for the smallest silt particles to settle on top of this sand. Much of the smallest clay-sized particles will actually stay in suspension for up to a day. Organics in the soil will float to the top and remain there for an even longer period. Wait 24 hours and then measure the thickness of each of the layers with a ruler. To determine the percentages of each, divide the depth or thickness of each layer by the total depth of all three layers and then multiply the answer by 100. Once you know what percentages of each material are in your soil, you can begin to physically change it if need be. How to do this is discussed in the second half of the book.

Are you so eager for war?” the drow asked, his face barely an inch from the elf’s. “Do you long to hear the screams of the dying, lying helplessly in fields amidst rows and rows of corpses? Have you ever borne witness to that?” “Orcs!” the elf protested. Drizzt grabbed him in both hands, pulled him forward, and slammed him back against the wall. Hralien called to Drizzt, but the dark elf hardly heard it. “I have ventured outside of the Silver Marches,” Drizzt said, “have you? I have witnessed the death of once-proud Luskan, and with it, the death of a dear, dear friend, whose dreams lay shattered and broken beside the bodies of five thousand victims. I have watched the greatest cathedral in the world burn and collapse. I witnessed the hope of the goodly drow, the rise of the followers of Eilistraee. But where are they now?” “You speak in ridd—” the elf started, but Drizzt slammed him again. “Gone!” Drizzt shouted. “Gone, and gone with them the hopes of a tamed and gentle world. I have watched once safe trails revert to wilderness, and have walked a dozen-dozen communities that you will never know. They are gone now, lost to the Spellplague or worse! Where are the benevolent gods? Where is the refuge from the tumult of a world gone mad? Where are the candles to chase away the darkness?” Hralien had quietly moved around the wall and walked up beside Drizzt. He put a hand on the drow’s shoulder, but that brought no more than a brief pause in the tirade. Drizzt glanced at him before turning back to the captured elf. “They are here, those lights of hope,” Drizzt said, to both elves. “In the Silver Marches. Or they are nowhere. Do we choose peace or do we choose war? If it is battle you seek, fool elf, then get you gone from this land. You will find death aplenty, I assure you. You will find ruins where once proud cities stood. You will find fields of wind-washed bones, or perhaps the remains of a single hearth, where once an entire village thrived. “And in that hundred years of chaos, amidst the coming of darkness, few have escaped the swirl of destruction, but we have flourished. Can you say the same for Thay? Mulhorand? Sembia? You say I betray those who befriended me, yet it was the vision of one exceptional dwarf and one exceptional orc that built this island against the roiling sea.” The elf, his expression more cowed, nonetheless began to speak out again, but Drizzt pulled him forward from the wall and slammed him back even harder. “You fall to your hatred and you seek excitement and glory,” the drow said. “Because you do not know. Or is it because you do not care that your pursuits will bring utter misery to thousands in your wake?

Mango, Coconut, and Quinoa Breakfast Pudding Serves: 5 ¾ cup quinoa 1½ cups water 2 Medjool or 4 regular dates, pitted 1½ cups unsweetened soy, hemp, or almond milk 1 teaspoon alcohol-free vanilla flavoring ½ teaspoon cinnamon 1 (10-ounce) package frozen mango or 2 fresh mangoes, peeled and diced, divided 2 tablespoons Mangosteen Fruit Vinegar* or other fruit-flavored vinegar ⅛ cup chopped macadamia nuts ⅛ cup unhulled sesame seeds 1 cup packed chopped kale 1 cup packed chopped spinach ¼ cup dried currants 3 tablespoons unsweetened shredded coconut Preheat the oven to 350˚F. Rinse quinoa and drain in a fine-mesh sieve. In a large saucepan, bring quinoa and water to a boil. Reduce heat and simmer, uncovered, until grains are translucent and the mixture is the consistency of a thick porridge, about 20 minutes. In a high-powered blender, blend dates, nondairy milk, vanilla, cinnamon, half the mangoes, and Mangosteen Fruit Vinegar. In a large bowl, combine cooked quinoa, blended date mixture, nuts, seeds, kale, spinach, the remaining diced mango, and currants. Pour into a lightly oiled baking pan (9 × 9-inch works well), sprinkle with coconut, and bake 30 to 40 minutes. Best made a day ahead and refrigerated. PER SERVING: CALORIES 330; PROTEIN 9g; CARBOHYDRATE 55g; TOTAL FAT 10g; SATURATED FAT 3.1g; SODIUM 56mg; FIBER 7g; BETA-CAROTENE 2441mcg; VITAMIN C 67mg; CALCIUM 122mg; IRON 3.3mg; FOLATE 139mcg; MAGNESIUM 118mg; ZINC 1.6mg; SELENIUM 9mcg

Bandages and Supplies 50 assorted-size adhesive bandages 1 large trauma dressing 20 sterile dressings, 4x4 inch 20 sterile dressings, 3x3 inch 20 sterile dressings, 2x2 inch 1 roll of waterproof adhesive tape (10 yards x 1 inch) 2 rolls self-adhesive wrap, 1/2 inch 2 rolls self-adhesive wrap, 1 inch 2 rolls self-adhesive wrap, 2 inch » 1 elastic bandage, 3 inch » 1 elastic bandage, 4 inch » 2 triangular cloth bandages » 10 butterfly bandages » 2 eye pads Medications 2 to 4 blood-clotting agents 10 antibiotic ointment packets (approximately 1 gram) 1 tube of hydrocortisone ointment 1 tube of antibiotic ointment 1 tube of burn cream 1 bottle of eye wash 1 bottle of antacid 1 bottle syrup of ipecac (for poisoning) 1 bottle of activated charcoal (for poisoning) 25 antiseptic wipe packets 2 bottles of aspirin or other pain reliever (100 count) 2 to 4 large instant cold compresses 2 to 4 small instant cold packs 1 tube of instant glucose (for diabetics) Equipment 10 pairs of large latex or nonlatex gloves 1 space blanket or rescue blanket 1 pair of chemical goggles 10 N95 dust/mist respirators or medical masks 1 oral thermometer (nonmercury/nonglass) 1 pair of splinter forceps 1 pair of medical scissors 1 magnifying glass 2 large SAM Splints (optional) 1 tourniquet Assorted safety pins Optional Items If Trained to Use 1 CPR mask 1 bag valve mask 1 adjustable cervical spine collar 1 blood pressure cuff and stethoscope or blood pressure device 1 set of disposable oral airways 1 oxygen tank with regulator and non-rebreather mask Suturing kit and sutures Surgical or super glue If you have advanced training, such items as a suturing kit, IV setup, and medical instruments may be added.

Barrabus shielded himself as much as he could, not even daring to look as the flow rushed beneath him, nearly reaching him. He felt the intense heat, as if he was sitting with his face inches from the hot fires of a blacksmith’s oven. The bridge shook, and he thought it would surely crumble to pieces and drop him to his death. On and on it went, the thunder and fire, the falling fireballs, the ultimate devastation of an entire city. Then, as instantly as the first wave of sound had roared in his ears, there was silence. A dead, muted silence. Not a scream, not a groan, not a wail. A bit of wind, but nothing more. After a long while, an hour or more, Barrabus the Gray dared crawl out from under the Herzgo Alegni Bridge. He had to put his cloak over his face as a filter against the burning ash that permeated the air. Everything was gray and deep, and dead. Neverwinter was dead.

But luck came Prannoy Roy’s way, when his longtime friend Arun Jaitley became the Information and Broadcasting Minister in October 1999 in the Vajpayee Government. All CBI moves to act against NDTV and Prannoy Roy for looting Doordarshan were put in the deep freezer. CBI could not move an inch because Jaitley as MIB totally blocked the actions of the investigating agency and it could not file a charge sheet in the case. And after 14 years, the CBI in 2013, during Sonia Gandhi led UPA regime filed closure report in trial court. The rest is history-The savior Jaitley continued to be present in NDTV screens with his off and on exclusive interviews.

GV-20 Chinese Point name: Bai Hui;23 English translation: “Hundred Convergences;” Special Attributes: This is an intersection point of the six Yang Meridians and the Governing Vessel; Location: About 1.5 inches above GV-19 on the centerline of the head; Western Anatomy: A large network of arteries and veins of the superficial temporal and occipital branches, from both sides of the head, are present. A branch of the great occipital nerve is also found; Comments: Chinese Qigong methods teach that this point is one of the major locations that qi enters the body. This makes it a target, if possible, for martial artist. Given the natural strength of the skull, strikes to this point will need to be forceful. Additionally, the point may only be accessible if the opponent is prone on the ground. Solid kicks to this point can not only disrupt the energetic system, but also traumatize the brain. Strikes should be straight down at a 90-degree angle.

The Ark Encounter is using the Lovett design,10 which utilizes the older/longer cubit (20.4 inches), and naturally, this makes a longer and bigger Ark (510 feet long, by 85 feet wide, by 51 feet high).

A woman’s voice came wailing on the wind. Norman looked up and spotted Sandra high up on an even steeper funnel of snow and ice. She was crying: ‘Your father is dead. What are we going to do?’ One of her shoulders was hanging weirdly. There was a bloody wound on her forehead, matted with hair. Then he saw his dad, still in his seat but slumped awkwardly forward. Norman turned around on the steep slope and inched over towards him, sneakers pathetically trying to hold an edge. He slipped and almost plummeted like a bobsleigh down the mountain. He caught a hold. Then he started crawling back up. It took him thirty minutes to climb 6 m (20 ft). His dad was doubled over. ‘DAD!’ No response. Snow was falling on his father’s curly hair. Above him, Sandra sounded delirious. By the time he was four, Norman had skied every black run at Mammoth. On his first birthday, his dad had him strapped to his back in a canvas papoose and took him surfing. Reckless, perhaps, but it had given the boy an indomitable spirit. Eleven-year-old Norman hugged his dad for the last time then tracked back across the slope to see what he could salvage from the wreckage. There were no ice axes or tools, but he did find a rug. He took it and scrabbled back to Sandra. She couldn’t move. Somehow he got her under the ragged remains of the plane’s wing and they wrapped themselves in the rug and fell into an exhausted sleep. Norman was woken around noon by a helicopter. He leapt up, trying to catch the crew’s attention. They came very, very close but somehow didn’t see him. They were going to have to get off this mountain themselves. A brief lull in the storm gave them a sudden view. The slope continued beneath their feet, sickeningly sheer, for hundreds of feet. Then lower down there were woods and the gully levelled a little before a massive ridgeline rose again. Beyond that lay a flatter meadow of snow and, at the edge of the world, a cabin. Sandra wanted to stay put. She was ranting about waiting for the rescuers. For a moment Norman nearly lay down beside her and drifted off to sleep. The

Brownie Bars Brownie Batter: 1 cup butter, softened 2 cups sugar  2 tsp. vanilla  4 eggs  ¾ cup cocoa  1 cup flour  ½ tsp. baking powder  ¼ tsp. salt  1 cup nuts (optional)  Preheat oven to 350 degrees. Grease 9 x 13 x 2-inch baking pan or two 8- or 9-inch square pans.  Place butter in large microwave-safe bowl. Microwave on 50% power for 90 seconds-2 minutes or until melted.  Use hand mixer and beat in sugar and vanilla.  Add eggs. Add remaining dry ingredients and incorporate until well mixed.  Stir in nuts, if desired.  Pour batter into prepared pan or pans. Bake 30-35 minutes for 13 x 9 pan or 20-22 minutes for 8- or 9-inch pans or until brownies begin to pull away from the sides of pan. Cool completely in pan on wire rack. Prepare and frost.  Frost the Brownie: 6 Tbsp. butter, softened  6 Tbsp. cocoa  2 Tbsp. light corn syrup or honey  1 tsp. vanilla  2 cups confectioners’ sugar  2-5 Tbsp. whole milk  Beat butter, cocoa, corn syrup and vanilla in a small bowl until blended.  Add powdered sugar and milk, beat to spreading consistency. Frost brownies and top with 1 cup of milk chocolate chips, if desired.  ENJOY!

The largest studies in the United States2991 and around the world found that having a normal body mass index between 20 and 25 is associated with the longest lifespan.2992 When you put together all the best available studies with the longest follow-up, that ideal range can be narrowed down even further to a BMI of 20 to 22,2993 which is about 124 to 136 pounds for someone who stands five feet six inches tall.2994 You can use this unisex chart to see what your optimal weight might be based on your height:

Meredith’s Grandmother’s Brownie Recipe Preheat the oven to 350 degrees. Grease an 8x8-inch pan. Ingredients: 6T good quality cocoa powder 1 stick of salted butter 1 cup of white sugar 2 eggs ¾ cup of unbleached all-purpose white flour ½ t baking powder ½ cup of chopped walnuts (optional) Preparation: In a saucepan, melt cocoa and butter together on medium heat. Turn off the heat and let the mixture cool for a minute. Stir in sugar and eggs. Stir in flour and baking powder. Pour into pan and bake for 20-25 minutes. Note: Use less time for dark metal pan and more time for glass pan. Cool, cut, and eat!

2½ cups all-purpose flour ¾ tsp baking powder 2 sticks butter 1½ tbsp sugar 1 tsp salt ¾ tsp cumin seeds ½ tsp cumin powder (optional) 2 to 2½ tbsp plain whole milk yogurt Sift the flour and baking powder. Cream the butter and sugar. Mix in the salt, cumin seeds, and cumin powder (if you like the flavor of cumin, adding the powder is recommended). Add the sifted flour to the creamed mixture. Knead into a dough, adding the yogurt as you do so. Roll the dough ⅛-inch thick. Cut into round shapes with cookie cutter. Place on a greased cookie tray and bake in a preheated oven at 350 degrees Fahrenheit for about 20 minutes. Remove from the oven and leave on a rack to cool. Enjoy the naan khatais with a cup of hot Indian chai.

The Unified Field (Theory) of Everything A force feeding all the “energy and matter” in the Universe, creating the unified field, is the Universal Mind (Universal Source). Michio Kaku said that “an equation an inch long would allow us to read the mind of God.” Clerk Maxwell created the first field theory (electromagnetism) in the mid-19th century. In the 20th century, Einstein’s general relativity theory, treating gravitation, was the second field theory. Einstein and some other scientists tried to create a theory where electromagnetism and gravity would be different aspects of the same field, but they failed. With quantum physics, things became even more complicated. Einstein tried to reconcile the theory of relativity and quantum theory with no success. The standard model theory describes electromagnetism and strong and weak nuclear force, yet gravitation stays out of the picture. I must reiterate that gravitation is not a force and cannot fit any equation. The “force” affecting all matter and energy, as described by the law of gravitation, is not the consequence of mass but of motion. The “force” of motion of larger masses is larger than the “force” of motion of smaller masses. The mass does not cause gravitation and is not the cause of attraction and curvature of space but motion. The Universal Mind in action is the Ultimate Unifying Force, the Universal Source of all information needed to create energy and matter, the laws of physics, and the Unified Field of Everything. The Primordial Immaterial Indestructible Energy is the Universal Source powering the Unified Field of Everything.

Sipping Sweet Corn Custard TOTAL COOK TIME: 30 MINUTES | MAKES 12 SERVINGS This traditionally hot corn drink, called chicheme and typical of the Guanacaste region of Costa Rica, can be made with white or the more traditional purple corn flour or cornmeal. It’s custardy, creamy, and smooth with a hint of spice from the ginger. Even though Nicoyans enjoy this as a hot beverage on cold days and a refreshing iced drink on hot days, you can also make and eat this as a soup. Its taste and consistency are very similar to sweet corn chowder. 1 pound cornmeal 3 one-inch pieces of ginger, peeled and sliced 4 cups water 4 cups vanilla soy, rice, almond, or coconut milk ¼ cup granulated sugar Ground cinnamon or nutmeg (optional) In a saucepan, bring all ingredients to a boil, then reduce heat immediately to low. Simmer for 20 minutes, stirring occasionally as the liquid thickens. Add more milk if you prefer a thinner drink. Remove ginger pieces before serving. Serve hot, or wait for it to cool and enjoy over ice.

Brötchen There’s nothing more German than this recipe. A staple for all true Schmidt bakers. These are best hot out of the oven with butter or cherry jam. That’s the way Mom did it. Here, I’ll give you Oma’s cherry jam recipe too. 2½ to 3 cups all-purpose flour 1 packet active dry yeast (rapid) 1 teaspoon sugar 1 cup warm water 1 tablespoon oil 1 teaspoon salt 1 egg white Put 2½ cups flour into a large bowl and make a well in the middle. Pour yeast, sugar, and two tablespoons of warm water (the water comes from the 1 cup) into the well. Mix yeast, sugar, and water in the well, but don’t mix in the flour yet. Cover the bowl with a cloth and set it in a warm place for 15 minutes until it proofs. Add the rest of the water and oil, and beat in the salt and flour good. Turn out the dough on a floured wooden board, and knead. Add the remaining ½ cup flour as needed to make it smooth. Put dough in a greased bowl, cover, and let it rise until it doubles in size. About an hour in that same warm spot. Punch down, then split it into 12 pieces. Shape into rolls and place 3 inches apart on a greased and floured baking tray. Cover and let rise one more time until they double again. Cut a cross on top of each. Beat egg white and 1 teaspoon water with a fork until frothy and brush the rolls. (Oh, I forgot—should have preheated the oven to 450°F already.) Then you bake for 15 to 20 minutes until the tops are golden.

41.Sweet Potato Pie Ingredients                  1 pastry for a 9-inch double crust pie                  4 cups peeled chopped sweet potatoes                  1 1/2 cups white sugar                  3 eggs                  1/3 cup milk                  1/4 cup margarine                  1/2 teaspoon vanilla extract                  1/2 teaspoon lemon extract                  1/3 teaspoon ground cloves                  1/4 teaspoon ground allspice Directions               Preheat oven to 350 degrees F (175 degrees C). Press the pie pastries into two 9-inch pie dishes.               Place sweet potatoes into a large pot and cover with water; bring to a boil, reduce heat to medium-low, and simmer until tender, 15 to 20 minutes. Drain potatoes and let cool.               Beat potatoes, sugar, eggs, milk, margarine, vanilla extract, lemon extract, cloves, and allspice together in a bowl until smooth; pour into the prepared crusts.               Bake in the preheated oven until pies are set in the middle, 40 to 60 minutes.  

Yet this exodus metaphor is frightening because sheep are defenseless: they cannot fight, they cannot run with much speed, and they have little foresight or sense of danger.20 Little do we appreciate the danger we face at every moment of life. All our attempts at self-preservation are laughably insufficient. We are poor and silly sheep, unable to add one inch to our statures by all our worry. The fortresses we build around our souls for protection are castles of cardboard. The dangers we face far exceed our frail powers to defend ourselves. Our vulnerability and weakness draw out God’s compassionate love and care.

Chicken ‘Doner’ Serves 4 Cooking Time 20-25 minutes   Ingredients: 1 tbsp Worcestershire sauce/A1 steak sauce 1 tsp dried oregano 2 tbsp olive oil 3 garlic cloves, crushed Zest & juice of ½ lemon 500g/1lb 2oz free range skinless chicken breast, cut into 2cm/ 1inch cubes 1 onion, sliced 1 red pepper, deseeded & sliced 4 large pitta breads 1 baby gem/romaine lettuce shredded 2 large tomatoes, sliced Salt & pepper to taste   Method: If your hot air fryer has a temperature control set it to 180C/350F. Combine together the Worcestershire sauce, oregano, olive oil & garlic along with the juice and zest of ½ lemon in a large bowl. Add the cubed chicken, cover and leave to marinate for an hour or two. Remove the marinated meat from the bowl, place in the hot air fryer along with the onions and sliced peppers and cook for 20-25 or until the chicken is cooked through. Pile the meat and peppers into the pitta breads along with the lettuce & sliced tomatoes.   Some hot sauce makes a good addition to this dish. Add as much as you dare!

electric motor to power a car. The motor he built measured a mere 40 inches long and 30 inches across, and produced about 80 horsepower. Under the hood was the engine: a small, 12-volt storage battery and two thick wires that went from the motor to the dashboard. Tesla connected the wires to a small black box, which he had built the week before with components he bought from a local radio shop. “We now have power,” he said. This mysterious device was used to rigorously test the car for eight days, reaching speeds of 90 mph. He let nobody inspect the box, and cryptically said that it taps into a “mysterious radiation which comes out of the aether,” and that the energy is available in “limitless quantities.” The public responded superstitiously with charges of “black magic” and alliances with sinister forces of the universe. Affronted, he took his black box back with him to New York City and spoke nothing further of it.

The Dorchester was assigned the role of troop transport, and suffered the indignity of having her luxurious, predominantly first-class accommodation gutted, and transformed into spartan quarters for up to 800 troops. She retained her 120-strong Merchant Marine crew, led by Captain Hans Jorgen Danielson, and was fitted with one 4-inch, one 3-inch and four 20-mm guns. This armament was manned by a squad of twenty-three US Navy Armed Guard seamen, under the command of Lieutenant William Arpaia.

Pregnant ladies, new mothers, and young children can turn to a special recipe from holistic wellness coach, Ashley Neese – one she fondly refers to as the “Nourishing Broth.” Bearing the traditional recipe in mind, add 4 large carrots, celery stalks, and a whole onion bulb into a pot of bubbling water. A couple of key ingredients featured in the nourishing broth come with added assets of their own. 3 vitamin-A rich leeks are added to the mix. More than just a booster for healthy eyesight, it helps with white and red blood cell development as well. The 4 stalks of lemongrass, mostly native to Asian countries, is a rich source of vitamins A, C, and folic acid. 5-inch knobs of ginger and turmeric bring more than just tang to the savory broth. Ginger is a known reliever for motion sickness and loss of appetite, whereas the golden-yellow turmeric spice powder is an anti-inflammatory agent that treats symptoms from toothaches to menstrual pain. Finally, 1 bunch of Swiss chard stems, 6 cloves of garlic, 2 bay leaves, non-soy miso, fresh lemon juice, and half bunches of cilantro and parsley leaves complete the broth. Pregnant women are advised to drink 2 to 3 cups a day. The recipe provided makes around 5 quarts, equating to an average of 20 cups.         

Crisp Cumin Chicken Served with Tangy Orange and Avocado Salsa   Serves: 4 Total Cooking Time: 20 min   Ingredients for the salsa: 1 large orange, preferably seedless 1 ripe avocado, preferably firm 1 plum tomato 2 tbsp chopped cilantro   Ingredients for the chicken: Olive oil 11/4 lb (625 g) chicken 1/2 tsp (2 ml) ground cumin Salt and cayenne or black pepper to taste   Method: 1. Salsa: Peel the orange and remove its white pith.  Get rid of the membrane such that only the soft juicy part of the orange is there. Slice the avocado in half and scoop out the soft buttery flesh from the peel. Chop a tomato and remove its seeds. 2. Now mix in the orange, avocado flesh, and tomato in a medium size bowl. To this add the coarsely chopped cilantro. Toss well. Lightly drizzle with oil. Sprinkle a pinch of salt for taste. 3. Cut the chicken into 4 serving-sized pieces. Thinly coat both sides of chicken cutlets with cumin, salt, and pepper. 4. Heat oil in a frying pan and slide in the chicken pieces. Cook until the pieces are lightly golden. Flip the pieces and cook for 3-5 min per side. When the chicken pieces are nicely cooked, remove from heat. Top the chicken pieces with salsa. Best served with naans.   Nutrition information: 34 g protein,11 g fat, 9 g carbohydrates, 4 g fiber, 32 mg calcium, 84 mg sodium, 270 calories.   Back to Table of Contents The Forever Famous Classic Schnitzel   Serves: 6 Total Cooking Time: 35 min   Ingredients: 1/4 teaspoon garlic salt 1/2 cup all-purpose flour 1/4 teaspoon celery salt 1/4 teaspoon paprika 1/4 teaspoon salt 1/8 teaspoon pepper 1 slightly beaten egg 1/2 cup milk 2 to 3 tablespoons cooking oil 6  4-ounce pork sirloin cutlets about 1/2-inch in thickness

Yeah,” I said, feeling the tension in my shoulders begin to melt away. “They say they don’t take colored hair, but my hair is really strong and it was super long, so I sent like 20 inches off in case they could turn it into a wig or something.” It was the most I had said in hours . . . maybe days. Something about this girl allowed me to relax. I didn’t feel like I needed to be on guard and I could sense that she genuinely wanted to be my friend. “Oh, that’s so sweet! I’ve always wanted to do that,” she cooed before sticking her hand out in front of me. “I know we’ve met before, but I’m Bridget.” “I’m Holly,” I said, a smile taking over my

GRANDMA GLORIA’S BETTER THAN SEX CAKE 1 heaping cup walnuts, finely chopped 1 cup flour 1 stick butter, softened ¾ cup confectioners’ sugar 1 8-ounce package cream cheese, softened 1 large container Cool Whip, thawed 1 large box instant chocolate pudding 3 cups milk Preheat oven to 350°F. Crust: Mix butter, flour, and most of the nuts together (reserve 2 tablespoons for garnish) and press into a 9 x 13-inch pan. Bake for 20 minutes and cool completely. First Layer: Beat confectioners’ sugar, cream cheese, and 1 cup of Cool Whip with an electric mixer until well blended, and spread carefully over crust. Second Layer: Beat pudding and milk for 2 minutes with an electric mixer and spread over first layer. Third Layer: Spread Cool Whip generously over the pudding layer and garnish with remaining nuts. Refrigerate several hours before serving, and then enjoy! (Alternatively, let the pudding set for a few hours before adding Cool Whip Layer (makes Cool Whip easier to spread). Warning: Aphrodisiac properties well documented. Consume at your own risk!

Chocolate Peanut Butter Fudge Makes over 100 1inch x 1inch treats for $23 in 90 minutes   2 cups deep yellow, unpasteurized butter[92] from grass-fed cows – [$10] 1 cup creamy, organic peanut butter [$3] 1 1/2 cups raw, local honey [$6] 1 cup organic carob powder [$3] 1 teaspoon sea salt [pennies] 2 teaspoons organic vanilla extract [$0.20] 1 tablespoon organic chocolate extract [$0.50]   ●     Soften the raw butter to room temperature. ●     Mix all ingredients well in a large, glass bowl. ●     Spread parchment paper across a 13 x 9 pan that is 1-2 inches deep and spread fudge evenly so that it is about ½ inch in depth. ●     Put pan in freezer to set for about 1 hour.   Cut into squares and serve as a snack or even a very fast, healthy breakfast on the go!

3 cups flour 2 cups sugar 1 teaspoon baking soda 1 teaspoon table salt 1 teaspoon ground cinnamon bananas (about 3) 2 cups diced overripe bananas 3 beaten eggs 1 cup chopped toasted pecans 1 cup vegetable oil 2 tablespoons honey 1 (8-oz.) can crushed pineapple, drained Preheat oven to 350°. Sift together first 5 ingredients in a large bowl; add the remainder of the ingredients, stirring just until dry ingredients are moistened. Pour batter into 4 greased and floured 9-inch square or round cake pans. Bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire racks for about 10 minutes; then remove from pans and place the cakes on wire racks, to cool completely. Browned Butter Frosting 1 cup butter 1 lb. powdered sugar ¼ cup milk 1 tablespoon honey Melt butter in a heavy saucepan over medium heat, stirring constantly for 8 to 10 minutes or until butter begins to turn golden-brown. Remove pan immediately from heat, and pour butter into a small bowl. Chill for an hour or until butter begins to solidify. Beat butter with an electric mixer until fluffy, and add sugar alternately with milk. Stir in the honey. Frost the cake and sprinkle with pecans. Chill for at least 1 hour before serving to make it easier to cut and serve.

Way to his left the backhoe rolled forward. The big slack tires gave and flexed. The three guys stood back-to, pressed up against the rear of the building. Rifles at port arms. Then the counterman rolled around the corner and inched along the end wall. He got to the next corner and took a cautious look. He raised his rifle.

HOW TO MAKE A HAND-TIED BOUQUET This bouquet has a lush, loose, casual feel. You make it by holding a stem in one hand and adding other stems around it in a spiral fashion. Because it’s not tightly wrapped in ribbon, it can easily be stored in a glass of water until showtime. (Do make sure it’s dry before it gets anywhere near your dress!) MATERIALS: • 15 to 20 stems of fairly long-stemmed flowers (no more than 3 or 4 varieties for a mixed bouquet; if using a variety of colors make sure they are evenly distributed) • Florist’s knife • 5 to 10 stems of greenery • 26-gauge florist’s wire or ordinary twine • Floral shears • Ribbon for finishing 1. Cut each of the stems on the diagonal and place in water while you work. Remove any thorns by gently scraping them off with a florist’s knife (take care not to gouge too deeply) and any foliage from the bottom half of the stem. 2. Take the largest flower in the bunch—this will form the center of the bouquet. Hold its stem in your left hand, between your thumb and first finger, about 6 to 8 inches from the base of the flower head. 3. With your right hand, add 4 to 6 clusters of greenery evenly around the center flower, tucking them in just below the head, allowing the stems to cross at the bottom and turning the bouquet clockwise as you work. 4. Tuck the end of a long piece of wire or twine in between two of the stems, and then wind it around the whole bunch of stems a couple of times to begin to hold everything together. Do not cut the wire. 5. Holding the bouquet in your left hand as in step 2, place 5 or 6 more flowers around the greenery, turning the bouquet clockwise as you work. Secure this next layer of stems with a couple of twists of wire in the same place as before. Continue adding greenery, flowers, or whatever you like to add mass to the bouquet until it reaches the desired size and shape. (Look at it from all angles to make sure you like the silhouette.) 6. Finish with a ring of greenery to give it a nice decorative cuff (optional). 7. Secure all the stems together one last time by winding the wire gently but firmly around several times, and then cut it off and tuck it in. 8. Using floral shears, cut the stems to the desired length, all at the same level. (Don’t chop them too short or your bouquet will look top heavy.) 9. Wrap ribbon around the stems to cover the wire, and tie in a droopy bow. If your ribbon is narrow, wrap it around several times before tying a bow to ensure that you’ve covered all your work. Leave the ends of the bow long and trim them at an angle.

8 ounces (250g) salmon fillet, bones removed 8 ounces (250g) firm white fish fillet, such as lingcod, snapper, tilapia, bones removed 8 ounces (250g) halibut or other delicate white fish, bones removed ¼ cup (about 3g) fresh tarragon leaves, minced Fine sea salt and freshly ground black pepper 2 shallots, sliced paper-thin 2 medium radishes, cut into paper-thin rounds 1 generous tablespoon unsalted butter, cut in 4 equal pieces Fleur de sel, for garnish Rinse the fish and cut each piece on the bias into four even pieces so that they are flat rather than chunky. This will allow them to cook more evenly. Refrigerate. Preheat the oven to 450°F (225°C) and position a rack in the center. Cut four pieces of parchment paper that measure about 12 by 6 inches (30.5 by 15.24cm). Cut four pieces of aluminum foil that measure about 18 by 11½ inches (45.7 by 29cm). Place the parchment in the center of the foil. Arrange one piece of each fish in the center of the parchment paper, arranging them so they are touching but not overlapping, in a sort of flower pattern. Season generously with salt and pepper. Top each with equal amounts of shallots and radishes, then sprinkle with tarragon. Season again with salt and pepper, and set a piece of butter on top. Bring the foil and the parchment together above the fish and gently twist so it makes a closed packet. Repeat with the remaining ingredients. Place the packets on a baking sheet, and bake for 15 to 20 minutes, or until the fish is opaque through. (You may need to check by removing one of the packets from the oven and deftly opening it to see if the fish is cooked. If just about, but not quite, cooked, give the aluminum a twist and let the packets sit while you call everyone to the table for dinner. If not cooked at all—doubtful—return to the oven for 3 to 5 minutes.) Remove the packets from the oven, immediately remove them from the baking sheet, and open them. Assemble your plates, giving the fish a few minutes to sit, then carefully remove the fish and vegetables from the packets with a slotted spatula, and place them in the center of a warmed dinner plate. Drizzle with a bit of cooking juices, season with fleur de sel, and serve. Don’t serve the packets at the table—it ends up being complicated for the diner, because they have to figure out what to do with a pile of paper and aluminum foil on their plates. SERVES 4

In some stores I wear a size 14, in others a size 20. That insanity is on them, not my body;

Roasted Sweet Potato Wedges Makes 8 wedges The trick to achieving tender oil-free roasted sweet potatoes is to steam them before you put them in the oven. This precooking prevents the sweet potatoes from becoming overly chewy, which can happen when you roast them from raw without any oil. —DS 2 medium sweet potatoes (about 11/2 pounds), peeled and quartered lengthwise 1 teaspoon granulated garlic 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1/2 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 1. Preheat the oven to 425°F. 2. Place a steamer insert in a saucepan and add about 2 inches of water (the water should not come above the level of the bottom of the steamer). Cover the pan and bring the water to a boil. Place the potato wedges in the steamer, cover, and steam the potatoes until just tender, about 7 minutes. 3. Transfer the potato wedges to a nonstick baking sheet or a regular baking sheet lined with a silicone mat, arranging them in a single layer. 4. In a small bowl, combine the garlic, cumin, chili powder, salt, and pepper. Sprinkle the spice mixture evenly over the sweet potatoes. 5. Bake until brown and tender, 15 to 20 minutes, turning once during cooking. Serve hot.

Hudson, a British psychologist that headed up Cambridge’s Research Unit of Intellectual Development in the sixties, compared IQ to basketball. If you’re five foot five, your prospects of becoming even an NBA bench warmer are slim-to-none. The fact is if you’re less than six feet tall, you can pretty much forget about your dreams to challenge King James in his court. Statistical data shows us that you have to be at least seventy-two inches tall to be allowed on the ride, and each inch you push over that is probably better for you. There comes a point, however, when height just

4/20, CANNABIS DAY, APRIL 20 420 FARMERS’ MARKET RISOTTO Recipe from Chef Herb Celebrate the bounty of a new growing season with a dish that’s perfectly in season on April 20. Better known as 4/20, the once unremarkable date has slowly evolved into a new high holiday, set aside by stoners of all stripes to celebrate the herb among like-minded friends. The celebration’s origins are humble in nature: It was simply the time of day when four friends (dubbed “The Waldos”) met to share a joint each day in San Rafael, California. Little did they know that they were beginning a new ceremony that would unite potheads worldwide! Every day at 4:20 p.m., you can light up a joint in solidarity with other pot-lovers in your time zone. It’s a tradition that has caught on, and today, there are huge 4/20 parties and festivals in many cities, including famous gatherings of students in Boulder and Santa Cruz. An Italian rice stew, risotto is dense, rich, and intensely satisfying—perfect cannabis comfort cuisine. This risotto uses the freshest spring ingredients for a variation in texture and bright colors that stimulate the senses. Visit your local farmers’ market around April 20, when the bounty of tender new vegetables is beginning to be harvested after the long, dreary winter. As for tracking down the secret ingredient, you’ll have to find another kind of farmer entirely. STONES 4 4 tablespoons THC olive oil (see recipe) 1 medium leek, white part only, cleaned and finely chopped ½ cup sliced mushrooms 1 small carrot, grated ½ cup sugar snap peas, ends trimmed ½ cup asparagus spears, woody ends removed, cut into 1-inch-long pieces Freshly ground pepper 3½ cups low-sodium chicken broth ¼ cup California dry white wine Olive oil cooking spray 1 cup arborio rice 1 tablespoon minced fresh flat-leaf parsley ¼ cup freshly grated Parmesan cheese Salt 1. In a nonstick skillet, heat 2 tablespoons of the THC olive oil over medium-low heat. Add leek and sauté until wilted, about 5 minutes. Stir in mushrooms and continue to cook, stirring, for 2 minutes. Add carrot, sugar snap peas, and asparagus. Continue to cook, stirring, for another minute. Remove from heat, season with pepper, and set aside. 2. In a medium saucepan over high heat, bring broth and wine to a boil. Reduce heat and keep broth mixture at a slow simmer. 3. In a large pot that has been lightly coated with cooking spray, heat the remaining 2 tablespoons THC olive oil over medium heat. Add rice and stir well until all the grains of rice are coated. Pour in ½ cup of the hot broth and stir, using a wooden spoon, until all liquid is absorbed. Continue adding the broth ½ cup at a time, making sure the rice has absorbed the broth before adding more, reserving ¼ cup of broth for the vegetables. 4. Combine ¼ cup of the broth with the reserved vegetables. Once all broth has been added to the risotto and absorbed, add the vegetable mixture and continue to cook over low heat for 2 minutes. Rice should have a very creamy consistency. Remove from heat and stir in parsley, Parmesan, and salt to taste. Stir well to combine.

Justin Schmidt, an entomologist who studies venomous stings, created the Schmidt Sting Pain Index to quantify the pain inflicted by ants and other stinging creatures. His surprisingly poetic descriptions give some order to the hierarchy of ant stings as compared to those of bees and wasps: 1.0 Sweat bee: Light, ephemeral, almost fruity. A tiny spark has singed a single hair on your arm. 1.2 Fire ant: Sharp, sudden, mildly alarming. Like walking across a shag carpet & reaching for the light switch. 1.8 Bullhorn acacia ant: A rare, piercing, elevated sort of pain. Someone has fired a staple into your cheek. 2.0 Bald-faced hornet: Rich, hearty, slightly crunchy. Similar to getting your hand mashed in a revolving door. 2.0 Yellowjacket: Hot and smoky, almost irreverent. Imagine W. C. Fields extinguishing a cigar on tongue. 2.x Honey bee and European hornet: Like a matchhead that flips off and burns on your skin. 3.0 Red harvester ant: Bold and unrelenting. Somebody is using a drill to excavate your ingrown toenail. 3.0 Paper wasp: Caustic & burning. Distinctly bitter aftertaste. Like spilling a beaker of hydrochloric acid on a paper cut. 4.0 Tarantula hawk: Blinding, fierce, shockingly electric. A running hair drier has been dropped into your bubble bath. 4.0+ Bullet ant: Pure, intense, brilliant pain. Like fire-walking over flaming charcoal with a 3-inch rusty nail in your heel.

Updating the Layout As you learned in Chapter 6, the dynamic flow and pagination work differently in HTML forms. PDF forms will paginate based on the page size setting, but since an HTML form can be any length, your Designer HTML form will continue to expand lower on the same page and won’t paginate to a subsequent page (Figure 8.8). Figure 8.8 The SmartDoc Expense Report with 40 items in PDF Preview (left) and HTML Preview (right). Follow these steps to analyze and correct the layout issues so that the form will render properly as a paginated PDF or a single-page HTML form: 1. Select the Preview HTML tab. 2. Click the Add Expense button to add 20 new expense rows. You’ll eventually see the rows overlap with the footer of the page. 3. Select the Master Pages tab to update your layout. 4. Select copyrightFooter on the masterPage1 subform. 5. Select the Layout tab of the Object palette and update the Y coordinate to be 10.5625 inches. 6. Select the copyrightFooter field on the masterPage2 subform. 7. Select the Layout tab of the Object palette and update the Y coordinate to be 10.5625 inches. 8. Select the pages field on the masterPage2 subform. 9. Select the Layout tab of the Object palette and update the Y coordinate to be 10.5625 inches. 10. Save your file as myExpenseReportHTML_4.xdp. You’ve successfully moved all the master page items away from the contentArea object. Doing so eliminates the overlapping issue in your HTML form. It’s best to not put master page items in or have them touch the contentArea object.

STIR-FRY VEGETABLES WITH ALMONDS Serves: 4   Prep time: 20 minutes   Cook time: 10 minutes 1 tablespoon extra virgin olive oil 1 tablespoon sesame oil 2 stalks celery, thinly sliced on the bias 1 onion, cut in half and thinly sliced 2 carrots, peeled and cut into half-moons 2 cups broccoli florets or sliced bok choy 1 red or yellow pepper, seeded and sliced into strips optional: 16 ounces organic firm tofu, cubed 2-inch piece gingerroot, peeled and julienned 2 cloves garlic, sliced 1 jalapeño chili, seeded and thinly sliced 6 mushrooms, stalks removed, thinly sliced ½ cup whole raw almonds ¼ cup water (more if needed) 2 tablespoons low-sodium, gluten-free tamari ½ cup whole basil leaves 3 scallions, thinly sliced on the bias In a large sauté pan or wok, heat the olive oil and sesame oil over medium-high heat. Add the celery, onions, and carrots and stir-fry for 2 minutes. Add the broccoli or bok choy, peppers, and tofu, if using, and stir-fry another 2 minutes. Add the ginger, garlic, jalapeño, and mushrooms and cook 2 more minutes. Add the almonds, a little of the water as needed, and the tamari and continue to stir-fry until the vegetables are cooked but still crunchy. Toss with the basil and scallions just before serving.

So consciousness is best left uninvited from most of the parties. When it does get included, it’s usually the last one to hear the information. Take hitting a baseball. On August 20, 1974, in a game between the California Angels and the Detroit Tigers, the Guinness Book of World Records clocked Nolan Ryan’s fastball at 100.9 miles per hour (44.7 meters per second). If you work the numbers, you’ll see that Ryan’s pitch departs the mound and crosses home plate, sixty-feet, six inches away, in four-tenths of a second. This gives just enough time for light signals from the baseball to hit the batter’s eye, work through the circuitry of the retina, activate successions of cells along the loopy superhighways of the visual system at the back of the head, cross vast territories to the motor areas, and modify the contraction of the muscles swinging the bat. Amazingly, this entire sequence is possible in less than four-tenths of a second; otherwise no one would ever hit a fastball. But the surprising part is that conscious awareness takes longer than that: about half a second, as we will see in Chapter 2. So the ball travels too rapidly for batters to be consciously aware of it. One does not need to be consciously aware to perform sophisticated motor acts. You can notice this when you begin to duck from a snapping tree branch before you are aware that it’s coming toward you, or when you’re already jumping up when you first become aware of the phone’s ring.

1 bag caramels 5 tablespoons cream ¾ cup butter, melted 1 cup brown sugar 1 cup oatmeal 1 cup flour ½ teaspoon baking soda ¼ teaspoon salt 1 cup chocolate chips ½ cup nuts, chopped (optional) Preheat the oven to 350˚F. Melt the caramels and cream in a double boiler. Cool slightly. Combine the butter, sugar, oatmeal, flour, baking soda, and salt. Mix until crumbly. Press half of this mixture into a 9-by-13-inch pan and bake for 5 minutes. Remove from the oven and sprinkle with the chips, the nuts, and the melted caramel mixture. Sprinkle with the remaining crumbs and bake for 15–20 minutes more at 350˚F. Don’t overbake. Cut while warm.

LENTILS WITH SAUSAGES { LENTILLES AUX SAUCISSES } My friend Fabienne makes this dish at the drop of a hat, because it’s quick, simple, satisfying, and delicious! Traditional vegetables in a dish like this are carrots, celery, onions, and perhaps fennel, which make it so flavorful. Sometimes it’s fun to go a bit wild, though, as Fabienne says. “I use red bell pepper,” she said. “It gives the dish exciting color and flavor.” Whichever vegetables you use, be sure to dice them so they blend in nicely. This calls for a hearty red, from Cahors. NOTE: You need delicious pork for this recipe. I’ve suggested kielbasa and slab bacon; use pork belly or unsmoked bacon, salt pork that you’ve boiled in fresh water twice first, or fresh pork sausages. 1 tablespoon duck fat or extra-virgin olive oil 2 medium onions, diced 1 small red bell pepper, seeds and pith removed Sea salt and freshly ground black pepper 1 large clove garlic, green germ removed, minced 1 cup (250g) green lentils (ideally lentilles de Puy), picked over for small stones, rinsed 1 bouquet garni 1 (8-ounce; 250g) Morteau or kielbasa, cut into ½-inch (1.2cm) rounds 2 to 3 fresh sausages (about 8 ounces; 250g total), cut into 2-inch (5cm) pieces 6 ounces (180g) lean slab bacon, cut into 1-inch (2.5cm) chunks Fresh flat-leaf parsley, for garnish Grainy mustard, for serving Melt the duck fat in a medium, heavy-bottomed saucepan over medium heat. Add the onions and bell pepper and stir. Season with salt and black pepper and cook until the onions are translucent, stirring frequently so they don’t stick, about 6 minutes. Add the garlic and stir. Add the lentils, stir, and add water to cover them by 1 inch (2.5cm). Add the bouquet garni, pushing it under the water. Raise the heat to medium-high and when the water boils, reduce the heat to medium so it is simmering, partially cover, and cook until the lentils begin to soften, about 15 minutes. Add the meats, pushing them into the lentils, and additional water if necessary to make sure that the lentils are moist. Return the liquid to a boil, then reduce the heat to maintain a simmer and cook, partially covered, until the lentils are “al dente” and not too soft, 15 to 20 minutes more. Remove from the heat and ladle into four shallow soup bowls. Garnish with a generous grind of black pepper and a parsley leaf. Serve immediately with the mustard alongside. SERVES 4

Logarithmic-scale graphs are of great value in analyzing stocks because they can clearly show acceleration or deceleration in the percentage rate of quarterly earnings increases. One inch anywhere on the price or earnings scale represents the same percentage change. This is not true of arithmetically scaled charts. On arithmetically scaled charts, a 100% price move from $10 to $20 shows the same space change as a 50% increase from $20 to $30. But a log-scale graph shows a 100% increase as twice as large as the 50% increase. Weekly charts in Daily Graphs Online are properly logarithmic.

Using the shorter cubit (18 inches), Noah’s ark would have been about: • 450 feet (137 meters) by 75 feet (22.9 meters) by 45 feet (13.7 meters) Whereas using the longer cubit of about 20.4 inches, Noah’s ark would have been about: • 510 feet (155 meters) long by 85 feet (25.9 meters) by 51 feet (15.5 meters)

MAMIE JACQUELINE’S CHOCOLATE CAKE G ÂTEAU AU CHOCOLAT DE MAMIE JACQUELINE One of Joe’s friends, Florian, accompanies us on vacation from time to time and his grandmother often sends along a little treat for us all. This cake was an offering once and we tucked into it the minute we arrived at our destination. It was tender and delicious. When we returned, I asked Mamy Jacqueline for her recipe and she scoffed, “Oh, that simple little cake?” When I pressed she rattled off the ingredients by heart. A surefire success whenever I make it, you need only serve it simply sprinkled with confectioners’ sugar. 3/4 cup/100g cake flour Sea salt 7 ounces/200g bitter chocolate, such as Lindt 70% 8 tablespoons/125g unsalted butter, softened 1 cup/200g sugar 4 large eggs, separated Confectioners’ sugar 1. Butter and flour a 91/2-inch/24-cm round cake pan. Preheat the oven to 375° F/190° C/gas 5. 2. Sift the flour and a generous pinch of salt onto a piece of parchment paper. 3. Melt the chocolate in the top of a double boiler over medium-high heat. Transfer the chocolate to a medium-size bowl and whisk in the butter until the mixture is smooth. Vigorously whisk in all but 1 tablespoon of the sugar, then add the egg yolks and whisk until the mixture is smooth. Using a wooden spoon, stir in the flour mixture 1 tablespoon at a time until combined. 4. In a large bowl whisk the egg whites with a pinch of salt until they are foamy and begin to thicken. Add the remaining tablespoon of sugar and continue whisking until they form soft peaks. Fold the egg whites into the chocolate mixture, then turn it into the prepared baking pan and bake in the center of the oven until the cake springs back, 20 to 25 minutes. 5. Remove the cake from the oven and let it cool to lukewarm in the pan, then turn it out onto a rack to cool thoroughly. To serve, sprinkle it with confectioners’ sugar. 6 TO 8 SERVINGS SIX                 Mornings in Louviers LOUVIERS IS MAGIC in the mornings.

In the world of premium, flame broils there are basically two roads that the makers appear to seek after. We have the do everything models and the particular objective models. Do everything flame broils concentrate on presenting to you a wide range of highlights for a better than average taste of close everything a barbecue can do while alternate concentrate on things like infrared barbecuing, warm maintenance or self-cleaning. This Weber Summit show is a do everything flame broil that matches premium stainless steel with different cooking alternatives, great power, and a cost around $1899 on the lower end for premium barbecues. Weber Summit 7170001 S-470 Stainless-Steel 580-Square-Inch 48,800-BTU Liquid-Propane Gas Grill With a ton of experience in grill design Weber brings to market this heavy duty premium grill. Here we have four main burners pumping 48,800 BTU’s of cooking power over propane gas. It doesn’t stop there though the highlight of this model is all of its grilling utility. Features 580-square-inch 48,800-BTU gas grill with stainless-steel cooking grates and Flavorizer bars Front-mounted controls; 4 stainless-steel burners; Snap-Jet individual burner ignition system Side burner, Sear Station burner, smoker burner, and rear-mounted infrared rotisserie burner Enclosed cart; built-in thermometer; requires a 20-pound LP tank (sold separately); LED fuel gauge - LP models only Measures 30 inches long by 66 inches wide by 57 inches high; 5-year limited warranty SABER SS 500 Premium Stainless Steel 3 Burner Gas Grill Silver is a valuable mineral and also an extravagant color as the natural color of stainless steel why would you not want to go all out. With that in mind, we have this Saber SS 500 premium gas grill. This grill features a completely stainless steel build housing three infrared burners for precise temperature contro Features Constructed with commercial grade 304 stainless steel for lasting durability Uses a patented infrared cooking system for even temperature, no flare-ups and 30% less propane consumption Dual tube side burner is ideal for greater versatility of using woks, skillets and pots, as well as boiling and frying side dishes and sauces 2 internal halogen lights so you can grill at any time of day Napoleon Grills PRO500RSIBPSS-2 Prestige Pro Series Gas Grills Propane The grilling extends beyond your basic setup with a heavy duty rear infrared rotisserie burner and a side infrared burner for searing purposes so whether you want a succulent roast of a hibachi style feast, burgers and hot dogs are just the beginning. Features 80, 000 BTU's Six burners 900 in total cooking area Premium stainless Steel construction

STRAWBERRY RHUBARB JAM Makes 3 pints 4 cups of chopped strawberries (about 2 pounds) 2 cups of chopped rhubarb (about 1 pound) 4 cups sugar 3 tablespoons powdered pectin 1 lemon, zested and juiced Prepare a boiling water bath canner and 3 pint jars. Place the chopped berries and rhubarb in a large, non-reactive pot. Whisk the pectin into the sugar and stir it into the berries. Let it sit for 10-15 minutes, until the sugar has begun to dissolve. Place the pot on the stove and bring to a boil. Cook jam over high heat, stirring regularly for 20-25 minutes, until it takes on a thick, syrup-y consistency. Add the lemon zest and juice and stir well. Check for set by taking the temperature of the cooking jam (it should set around 220F) or by watching how the droplets fall off the spoon. Remember that it will thicken as it cools, so don’t cook it so long that it achieves your desired consistency while still hot. Remove the jam from the heat and ladle it into the prepared jars, leaving 1/2 inch. Wipe the rims, apply the lids and rings and process them in a boiling water bath for 10 minutes. When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.

⁠I want every inch of you.

I’m really going to need to take Spanish lessons or something because I never know what you’re saying. I only know what ‘hermosa⁠’ means because I looked it up.” “You’ll learn over time because I plan on speaking to you like this for a very long time. But for now, you just need to know that I said I want every inch of your body and I will have it. Right now.

More battles, engagements, and skirmishes were fought in South Carolina during the Revolution than in any other colony. Conservative estimates place the number of combat actions in the state at more than two hundred, a third of all that took place in the entire war. No other colony had as many inches of its territory affected by battle; of the state’s forty-six present-day counties, forty-five ended up seeing Revolutionary War actions. Nearly 20 percent of all Americans who died in battle in the Revolution died in South Carolina in the last two years of the war.

Table 3: Tippet Size Matched to Fly Size TIPPET SIZE DIAMETER (INCHES) BALANCES WITH FLY SIZES APPROXIMATE BREAKING STRENGTH (POUND-TEST)* 0X .011 2, 1/0 16 1X .010 4-6-8 14 2X .009 6-8-10 12 3X .008 10-12-14 9 4X .007 12-14-16 6.5 5X .006 14-16-18 5 6X .005 16-18-20-22 3.5 7X .004 18-20-22-24 2.5 8X .003 22-24-26-28 1.75

Ingredients: 2 cups flour (plus extra for dusting work surface) 2 ½ teaspoons baking powder ½ teaspoon salt ½ cup unsalted butter, cut into small pieces with a knife or grated using a box cheese grater or food processor. Leave chilling in fridge until ready for use ½ cup granulated sugar ½ cup buttermilk 1 large egg 1 teaspoon pure vanilla extract Filling: 1 cup raspberries, frozen 1 cup white chocolate chips Egg Wash: 1 egg, beaten 1 tablespoon milk or cream Sugar Topping: Turbino or raw sugar for sprinkling Directions: Preheat oven to 400°F. Line a baking sheet with parchment paper. In a medium bowl, combine flour, baking powder, and salt. Add the chilled butter and mix with your fingers. In a small bowl, add sugar, buttermilk, egg, and vanilla. Mix well. Pour liquid mixture into flour mixture and gently mix until the two are just incorporated (I like to use my hands. I rinse them in very cold water or spray them with cooking spray first. That way, the dough won’t stick to my fingers). If your dough is too dry, add more buttermilk. If too wet, add a bit more flour. Your dough will be sticky. When it’s at the desired consistency, add raspberries and chocolate chips. Some of the raspberries will color your dough pink. That’s okay. Gently fold the berries and chips into your dough. Do not overmix. The more you handle the dough, the tougher your scones. Form dough into a ball. If you have time, chill dough in bowl for 15 minutes before continuing. When ready to bake, turn dough out of bowl onto lightly floured surface. Using your floured hands or lightly floured rolling pin, shape dough into 8-inch circle and use a pizza cutter to form 8 equal-sized wedges. Using a floured spatula, transfer wedges to baking sheet. Scones should be at least 2 inches apart. Brush egg wash over scones and sprinkle with sugar. Bake for 20-25 minutes. Scones should be a light golden brown when properly baked. Let cool. Enjoy with clotted cream or fresh jam. Or both! Read on for a sneak peek of the next Secret, Book, and Scone Society mystery, THE BOOK OF CANDLELIGHT coming soon from Kensington Publishing Corp.

The first one was wearing a kind of ancient Tyrolean (?) hat whose ragged edges were maybe an inch wide; the second had a straw hat that looked like an open snuffbox with a broken cover. The Agitated on the right had an evil laugh that bared his stumps of tarnished nuggets; the Agitated on the left foamed with rage. The laugher started dancing, doing somersaults and dancing again, like a circus ballerina; then he jumped up and down, tirelessly, saying “Opa! Opa!” and guffawing. He smiled less and looked satisfied, almost happy. He obviously thought he was funny and was playing nice, but all of a sudden, he started yelling, rolling on the ground and jumping back up. He kept yelling and jumping and then finally fell down on the floor of his cage and wiggled around in a kind of epileptic fit. After maybe 20 seconds, he got up and started dancing; and the whole time he was scratching himself and smiling absent-mindedly. The furious one climbed the bars of the window, tried to spit on us, shook the bars, moaned and groaned and his eyes looked like they were going to pop out of his head. He tore at his rags, scratched his face until it bled, howled and cried in frustration—at not being able to bite us, to wring our necks and tear off our skin. He aimed his claws at us; he choked; his face turned purple, almost black! “OK, Leonard! Now I’ve had enough of looking at these monsters! They’re hurting me. Not to mention that us being here is not good for them. These crises must wear them out. When they’re alone. they can hide in the corner, curl up and go to sleep, or whatever, but they’ll calm down. I’m getting out of here!” “Good! Good! Let’s go,” my guardian said very seriously. “They’re very gentle, almost proper. It’s the others I don’t wanna show you, no matter what Bid’homme says. The others, ah! They’re nightmares! If there’s any like them outside of here, they’re only found in jars—and drowned in alcohol—again!” Just then two young, buxom nurses passed by us. The two sad anthropoids whinnied—literally—like horses and threw themselves against the bars—then tore off some of their clothes, seized by an exhibitionist rage, and slobbered and roared. The nurses ran away and Leonard finally agreed to get away from the awful scene—so sad that it was almost not disgusting.

Dough 4 egg yolks 2/3 cup white sugar 1 stick of butter (1/2 cup) 1/3 cup of sour cream 1 1/2 cup flour 1 tsp baking powder 1 pinch of salt 1 Tbsp vanilla extract Zest of 1 lemon Filling 3-4 large Granny Smith or other baking apples 1 tsp of cinnamon 1 pinch of flour Meringue: 4 egg whites 2/3 cup white sugar Equipment a mixer springform pan Preheat oven to 350 degrees. Grease a springform pan. I used 2 6-inch ones, because smaller cakes are easier to store, but one 9 or 10 inch springform pan would work as well. Separate egg yolks from egg whites. Refrigerate egg whites. Grate zest from 1 lemon. Peel apples, slice them into 1/2 inch thick slices, add cinnamon and flour. Mix thoroughly. If the apples are on the sweeter side, add a bit of lemon juice. Set aside. Cream 2/3 cups sugar with room temperature butter with a hand mixer. Add egg yolks one by one, mix thoroughly. Add sour cream, vanilla, and lemon zest. Mix. In a separate bowl combine flour, baking powder, and salt. Mix. Add to the wet ingredients and pour into the springform pan. Layer the apples on top. Bake for 30 minutes. After 30 minutes, removed the pan from the oven. Whip egg whites until stiff peaks form. Add sugar a little at a time and continue whipping until meringue forms and the entire 2/3 cup of sugar is gone. Layer meringue on top of the apples. Bake for additional 20 minutes. Meringue should be blush and pretty. Remove from oven and let cool to room temperature. Gently run a knife along the edge of the pan just like Dina did, to cut meringue, otherwise when you release the pan, half of it will come off. Release the pan and lift straight up. Enjoy with tea or your favorite beverage. ALSO BY ILONA ANDREWS Kate Daniels World BLOOD HEIR Kate Daniels Series MAGIC BITES MAGIC BLEEDS MAGIC BURNS MAGIC

a time to obtain a smooth consistency similar to applesauce. Pour the date-maple puree over the oat and fruit mixture and mix thoroughly until all ingredients are coated and sticky. Add the mixture to a parchment-lined 8-or 9-inch square baking pan and press firmly with your fingers or the back of a spatula. It is important to press mixture firmly before baking. Place on the middle rack of the oven and bake for 15–20 minutes, until the edges just start to brown. Remove and cool completely on a cooling rack, and then place in the refrigerator to set, approximately 2–3 hours or overnight, before cutting into individual bars. Store covered in the refrigerator.

3 cups flour 2 cups sugar 1 teaspoon baking soda 1 teaspoon table salt 1 teaspoon ground cinnamon bananas (about 3) 2 cups diced overripe bananas 3 beaten eggs 1 cup chopped toasted pecans 1 cup vegetable oil 2 tablespoons honey 1 (8-oz.) can crushed pineapple, undrained Preheat oven to 350°. Sift together first 5 ingredients in a large bowl; add the remainder of the ingredients, stirring just until dry ingredients are moistened. Pour batter into 4 greased and floured 9-inch square or round cake pans. Bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire racks for about 10 minutes; then remove from pans and place the cakes on wire racks, to cool completely. BROWNED BUTTER FROSTING 1 cup butter 1 lb. powdered sugar ¼ cup milk 1 tablespoon honey Melt butter in a heavy saucepan over medium heat, stirring constantly for 8 to 10 minutes or until butter begins to turn golden-brown. Remove pan immediately from heat, and pour butter into a small bowl. Chill for an hour or until butter begins to solidify. Beat butter with an electric mixer until fluffy, and add sugar alternately with milk. Stir in the honey. Frost the cake and sprinkle with pecans. Chill for at least 1 hour before serving to make it easier to cut and serve. [Source: Adapted from a traditional Southern recipe]

If you are 20 inches away from someone in a dark room while they have a candle lit behind them, their face will become distorted and appear demonic. According to Italian psychologist, Giovanni Caputo, this is because the brain can’t bind all the facial elements into a single image while in impaired light.

BL-1 Chinese Point name: Jing Ming;21 English translation: “Bright Eyes;” Special Attributes: This point is bilateral. It is an intersection point of the Small Intestine Meridian, Bladder Meridian, Stomach Meridian, Yin Heel Vessel and the Yang Heel Vessel; Location: About .25 of an inch from the inner corner of the eye; Western Anatomy: The angular artery and vein and branches of the oculomotor and ophthalmic nerve are present; Comments: Strike this point slightly upward and towards the centerline of the head. This point is fairly difficult to strike in a combative situation due to the location. Forceful strikes to the eye socket area can activate this point, as well as traumatize the eye and possible breaking the bone structure in the general area. GB-20 Chinese Point name: Feng Chi;22 English translation: “Wind Pool;” Special Attributes: It is the intersection point for the Gall Bladder Meridian, the Triple Warmer Meridian, the Yang Linking Vessel, and the Yang Heel Vessel. It is also bilateral; Location: On the occipital bone on the back of the skull; It is a bilateral point. Western Anatomy: Branches of the occipital artery, vein, and nerve are present; Comments: GB-20 is an important point for the martial artist. Strikes to this point should be aimed at a 45-degree angle towards the opposite side of the head. When attacks are generated against the Five Element aspects of the twelve Main Meridians GB-20 will weaken significantly. Strikes to this point can easily produce a knockout. Utilizing Five Element attacks, or repeated forceful strikes, can cause death.

GB-20 Chinese Point name: Feng Chi;27 English translation: “Wind Pool;” Special Attributes: It is the intersection point for the Gall Bladder Meridian, the Triple Warmer Meridian, the Yang Linking Vessel, and the Yang Heel Vessel. It is a bilateral point; Location: On the occipital bone on the back of the skull; Western Anatomy: Branches of the occipital artery, vein, and nerve are present; Comments: It is an important point for the martial artist. Strikes to this point should be aimed at a 45-degree angle towards the opposite side of the head. When attacks are generated against the Five Element aspects of the twelve Main Meridians GB-20 will weaken significantly. Strikes to this point can easily produce a knockout. Utilizing Five Element attacks, or repeated forceful strikes, can cause death. GV-15 Chinese Point name: Ya Men;28 English translation: “Mute’s Gate;” Special Attributes: It is the intersection point of the Yang Linking Vessel and the Governing Vessel; Location: About .5 of an inch within the hairline on the centerline of the neck. This points marks the point in which the Governing Vessel leaves the back and ascends onto the head; Western Anatomy: Branches of the occipital artery and vein and the third occipital nerve are present; Comments: This point is of major importance to the martial artist. Strikes to this point should aimed at about a 30-degree upward angle. Considering that this point is located where the skull and spine connect, it is a structural weak location. Strikes to this point can cause death.

Contrary to the impression left by toga party costumes, the toga was closer to the size of a bedroom than a bedsheet, about 20 square meters (24 square yards). Assuming 20 threads to the centimeter (about 130 to the inch), historian Mary Harlow calculates that a toga required about 40 kilometers (25 miles) of wool yarn—enough to reach from Central Park to Greenwich, Connecticut. Spinning that much yarn would take some nine hundred hours, or more than four months of labor, working eight hours a day, six days a week. Ignoring textiles, Harlow cautions, blinds classical scholars to some of the most important economic, political, and organizational challenges that ancient societies faced. Cloth isn’t just for clothes, after all. “Increasingly complex societies required more and more textiles,” she writes. The Roman army, for instance, was a mass consumer of textiles.… Building a fleet required long term planning as woven sails required large amounts of raw material and time to produce. The raw materials needed to be bred, pastured, shorn or grown, harvested, and processed before they reached the spinners. Textile production for both domestic and wider needs demanded time and planning.

A few hours before you want to cook the chicken, pull it out of the fridge to come up to room temperature. Preheat the oven to 400°F. To cook, place chicken skin side up in a shallow 8 by 13-inch roasting dish, then pour the marinade over the meat. The marinade should generously cover the bottom of the pan. If it doesn’t, add 2 tablespoons of water to ensure even coverage and prevent burning. Slide into the oven and rotate the pan every 10 to 12 minutes. Remove the breasts, if using, after 20 minutes of cooking, to prevent overcooking. Continue cooking dark meat for another 20 to 25 minutes, until it’s tender at the bone, or a total of 45 minutes.

Some people beginning kettlebell swings may start with no weight. Just doing the swings with your hands holding an imaginary weight is a great way to start and develop good form. The box squat where you squat back and down over a 20 inch box is another zero-weight exercise that helps strengthen muscles and prepare you for kettlebell swings. Swinging no weight or very light weight offers virtually everyone the opportunity to gain the benefits of kettlebell swings. Overweight individuals or those who have not exercised for a period are wise to get a feel for the swings with no weight.  Alternatively, a kettlebell of five pounds (2.3 kg) offers new users the feel and form of the weight and handles to grip.

INGREDIENTS 2½ cups stone ground whole wheat flour 1½ cups white flour (some bakers use whole wheat again) ½ cup rolled oats 1½ teaspoon salt 1 teaspoon baking soda 1¾ cups buttermilk 2 Tablespoons molasses or treacle (optional, but Siobhán uses it) Siobhán even splashes in some Guinness for luck. In a large bowl, combine all flour, oats, salt, and baking soda. In a separate bowl, whisk together the buttermilk and molasses. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. (Add a drop of Guinness for good luck.) Stir with a fork or spatula until combined. Cover your hands with flour and knead the dough into a ball. Place the dough ball on a lined baking sheet and press it flat, a few inches thick. With a knife, make a cross on top of the loaf. Bake at 450°F for 15 minutes. Then reduce to 400°F and bake an additional 20 to 25 minutes, until the bottom of the bread sounds hollow when tapped. Note: I once asked an Irish woman for her brown bread recipe. She let me know that recipes are handed down, not out. So I pushed my luck and asked how hers was so soft. She relented on this and suggested longer baking times at lower heat, that is, 180 degrees for one hour.

Maryland was berthed inboard of Oklahoma. She was struck by two 15-inch armor-piercing bombs. Fortunately both bombs had a low level of detonation. The first struck the forecastle awning and tore a hole about 12 feet by 20 feet and caused some damage in the compartments below. The second entered the hull at the 22 foot water level at frame 10. It exploded within the ship and caused considerable flooding. The bow was down about five feet.

Maple Bacon Bread Pudding Nonstick baking spray 1 pound bacon Maple sugar or brown sugar, to coat bacon slices 1 1⁄2 cups cream 1⁄2 cup pure maple syrup 1 teaspoon pumpkin pie spice Pinch of salt 6 eggs 8 slices brioche or challah bread Preheat the oven to 375° F. Coat a 9-inch round or oval pan with baking spray. Dredge bacon slices in maple or brown sugar. Bake the bacon on a sheet tray between two pieces of parchment paper until crispy, 15 to 20 minutes. Then crumble the bacon. Mix the cream, maple syrup, pumpkin pie spice, salt and eggs. Line the pan with the bread and pour the egg mixture over it. Sprinkle with bacon crumbles. Cover and refrigerate a couple of hours or overnight. Then bake for 20 to 25 minutes, until eggs are set. Serve with warm syrup.

1½ pounds small red potatoes, unpeeled 2 tablespoons extra-virgin olive oil 1 teaspoon chopped fresh thyme Salt and pepper 1 Arrange potatoes in center of large sheet of aluminum foil and lift sides to form bowl. Pour ¾ cup water over potatoes and crimp foil tightly to seal. Place foil packet in air-fryer basket, place basket in air fryer, and set temperature to 400 degrees. Cook until paring knife inserted into potatoes meets little resistance (poke through foil to test), 25 to 30 minutes. 2 Carefully open foil packet, allowing steam to escape away from you, and let cool slightly. Arrange potatoes in single layer on cutting board; discard foil. Place baking sheet on top of potatoes and press down firmly on baking sheet, flattening potatoes to ½-inch thickness. Transfer smashed potatoes to large bowl; drizzle with oil and sprinkle with thyme, ½ teaspoon salt, and ⅛ teaspoon pepper. Toss until well combined and most potatoes have broken apart into chunks. 3 Return potatoes to air fryer and cook until well browned and crispy (do not stir or shake during cooking), 15 to 20 minutes. Season with salt and pepper to taste. Serve.

Macarons (Hint: macarons are best made when the humidity is low and not raining) Gather ingredients: 3 egg whites, at room temperature 1/3 cup granulated sugar 1 cup confectioners’ sugar 1 cup finely ground almond flour 1-2 drops food coloring  Make batter and bake a. Preheat oven to 300 degrees Fahrenheit. Line 2 baking sheets with parchment paper. b. Beat egg whites in a standing mixer or with a hand mixer with a whisk attachment, until loose peaks form.  c. Add granulated sugar in three parts, and beat until sugar is dissolved and stiff peaks form.  d. Sift powdered sugar and almond flour through fine mesh strainer. Fold flour mixture into whipped egg whites, trying to maintain as much volume as possible and do not overmix.  e. Add food coloring until desired color is reached.  f. Transfer to a plastic baggie or piping bag with round tip. If using baggie, snip the tip. Pipe 1-inch rounds onto baking sheets with parchment paper on them. And let stand in a dry place until rounds are dry to the touch, 1 to 2 hours.  g. Bake in preheated oven until ruffled edges (referred to as feet) have formed and macarons are set and not wiggly. 9-13 minutes.  h. Remove sheets from oven and let cool on baking sheet set on wire rack for 15-20 minutes. Transfer macaron to wire rack and cool completely.  Make filling and fill cookies.  1 ½ cups powdered sugar

The thickness of the armor decking was increased by 1.75 inches, and giant torpedo bulges, or blisters, were added below the waterline on the exterior of each side of the hull. In theory, these bulges provided some measure of protection from torpedoes or near-miss bombs. They were filled with air in the outer half and water in the half next to the hull, and were designed to absorb the shock of an explosion and dissipate potential damage to the ship. Bulkheads bisecting the bulge limited flooding and damage to a particular section. All this meant more weight and new boilers and turbines were also installed to keep up Arizona’s speed, which peaked at 20.7 knots (23.8 mph) during post-overhaul sea trials. Returned to full commission on March 1, 1931, Arizona embarked President Herbert Hoover from Hampton Roads, Virginia, for a ten-day tour of the Caribbean, calling at Puerto Rico and the Virgin Islands. It was the sort of low-key inspection of naval operations combined with a warm respite from wintry Washington that American presidents happily undertook in those years. Franklin Roosevelt would soon become a master of it.