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I have found, in short, from reading my own writing, that my subject in fiction is the action of grace in territory largely held by the devil. I have also found that what I write is read by an audience which puts little stock either in grace or the devil. You discover your audience at the same time and in the same way that you discover your subject, but it is an added blow.

As the least drop of wine tinges the whole goblet, so the least particle of truth colors our whole life. It is never isolated, or simply added as treasure to our stock. When any real progress is made, we unlearn and learn anew what we thought we knew before.

After all,' added Sheala, pouting her lips, 'it's befallen all of us at some time. Each of us, sitting here, has been cheated, taken advantage of, and made a laughing stock of by some man, at some time.

Stop going for the easy buck and produce something with your life. Create instead of living off the buying and selling of others.

On Rachel's show for November 7, 2012: We're not going to have a supreme court that will overturn Roe versus Wade. There will be no more Antonio Scalias and Samuel Aleatos added to this court. We're not going to repeal health reform. Nobody is going to kill medicare and make old people in this generation or any other generation fight it out on the open market to try to get health insurance. We are not going to do that. We are not going to give a 20% tax cut to millionaires and billionaires and expect programs like food stamps and kid's insurance to cover the cost of that tax cut. We'll not make you clear it with your boss if you want to get birth control under the insurance plan that you're on. We are not going to redefine rape. We are not going to amend the United States constitution to stop gay people from getting married. We are not going to double Guantanamo. We are not eliminating the Department of Energy or the Department of Education or Housing at the federal level. We are not going to spend $2 trillion on the military that the military does not want. We are not scaling back on student loans because the country's new plan is that you should borrow money from your parents. We are not vetoing the Dream Act. We are not self-deporting. We are not letting Detroit go bankrupt. We are not starting a trade war with China on Inauguration Day in January. We are not going to have, as a president, a man who once led a mob of friends to run down a scared, gay kid, to hold him down and forcibly cut his hair off with a pair of scissors while that kid cried and screamed for help and there was no apology, not ever. We are not going to have a Secretary of State John Bolton. We are not bringing Dick Cheney back. We are not going to have a foreign policy shop stocked with architects of the Iraq War. We are not going to do it. We had the chance to do that if we wanted to do that, as a country. and we said no, last night, loudly.

The reading of these speeches added much to my limited stock of language, and enabled me to give tongue to many interesting thoughts, which had frequently flashed through my soul, and died away for want of utterance.

This has been done by masters of the trade and Garcia had taken in every stock situation with amazing powers of retention, but he had not put things together right and had used extraordinary discernment in not adding one single touch of originality.

Since President Trump was elected, the economy has added three million jobs. In fact, today there are more jobs available than there are unemployed. That’s resulted in the lowest unemployment rate in seventeen years. The stock market has roared to new highs despite the Federal Reserve raising interest rates five times since Trump’s election.

We added that the stock component should carry a fair degree of protection against a loss of purchasing power caused by large-scale inflation.

Tell me, ye learned, shall we for ever be adding so much to the bulk—so little to the stock? Shall we for ever make new books, as apothecaries make new mixtures, by pouring only out of one vessel into another? Are we for ever to be twisting, and untwisting the same rope? for ever in the same track—for ever at the same pace? Shall we be destined to the days of eternity, on holy-days, as well as working-days, to be shewing the relicks of learning, as monks do the relicks of their saints—without working one—one single miracle with them?

I added pieces the same way I’d constructed my body, from the inside out: boy-cut panties first (lacy), bra (sheer), stockings (thigh high), knee-length leather skirt (black), lime green midriff-baring shirt (polyester). David leaned against the wall and watched this striptease-in-reverse with fabulously expressive eyebrows slowly climbing toward heaven, I finished it off with a pair of strappy lime green three-inch heels, something from the Manolo Blahnik spring collection that I’d seen two months ago in Vogue. He looked me over, blinked behind the glasses, and asked, “You’re done?” I took offense, “Yeah. You with the fashion police?” “I don’t think I’d pass the entrance exam.” The eyebrows didn’t come down. “I never knew you were so…” “Fashionable?” “Not really the word I was thinking.” I struck a pose and looked at him from under my supernaturally lustrous eyelashes. “Come on, you know it’s sexy.” “And that’s sort of my point.

Adding more people causes problems. But people are also the means to solve these problems. The main fuel to speed the world’s progress is our stock of knowledge; the brakes are our lack of imagination and unsound social regulations of these activities. The ultimate resource is people—especially skilled, spirited, and hopeful young people endowed with liberty—who will exert their wills and imaginations for their own benefits, and so inevitably they will benefit the rest of us as well.

I thought I had one of your father, but it didn’t develop.” Tremaine nodded ruefully. “It’s the silver nitrate in the film stock. He doesn’t show up on it.” Giaren stared at her blankly. “That was a joke,” she added belatedly. “Oh.” He sounded relieved.

Women with AD/HD want to connect but because of their difficulties with executive functioning, they often develop emotional barriers. The combination of cognitive struggles and emotional barriers or the intersection of these makes them avoid relationships even more which decreases the likelihood of starting or maintaining relationships or of reconnecting after a break in the connection. Many fears, negative expectations, and much pain surround these areas. They key for these women to take stock of their barriers and make a plan to slowly start getting back on the road to relationships.

Explaining his stock market philosophy, Icahn said: “If the price is right, we are going to sell. I think that’s true of everything you have, except maybe your kids and possibly your wife.”   When a shocked judge responded by asking “Possibly?” Icahn confirmed that he had heard right. “Possibly,” Icahn repeated, adding the caveat, “Don’t tell my wife.

My offering today is an apple tree," he said, and then he added, "An apple nourishes. It can be dried or juiced, fried or baked. We can sell them whole, sell their cider, feed their cores to our stock. Every piece of what they are contributes in some way to our economy; nothing about them need go to waste. That's how we ought to see our farmers too. It's not just your labor that matters - it's your voices.

The news that she had gone of course now spread rapidly, and by lunch time Riseholme had made up its mind what to do, and that was hermetically to close its lips for ever on the subject of Lucia. You might think what you pleased, for it was a free country, but silence was best. But this counsel of perfection was not easy to practice next day when the evening paper came. There, for all the world to read were two quite long paragraphs, in "Five o'clock Chit-Chat," over the renowned signature of Hermione, entirely about Lucia and 25 Brompton Square, and there for all the world to see was the reproduction of one of her most elegant photographs, in which she gazed dreamily outwards and a little upwards, with her fingers still pressed on the last chord of (probably) the Moonlight Sonata. . . . She had come up, so Hermione told countless readers, from her Elizabethan country seat at Riseholme (where she was a neighbour of Miss Olga Bracely) and was settling for the season in the beautiful little house in Brompton Square, which was the freehold property of her husband, and had just come to him on the death of his aunt. It was a veritable treasure house of exquisite furniture, with a charming music-room where Lucia had given Hermione a cup of tea from her marvellous Worcester tea service. . . . (At this point Daisy, whose hands were trembling with passion, exclaimed in a loud and injured voice, "The very day she arrived!") Mrs. Lucas (one of the Warwickshire Smythes by birth) was, as all the world knew, a most accomplished musician and Shakespearean scholar, and had made Riseholme a centre of culture and art. But nobody would suspect the blue stocking in the brilliant, beautiful and witty hostess whose presence would lend an added gaiety to the London season.

Pretend that you are the Voice of the People. Whitaker and Baxter bought radio ads, sponsored by “the Citizens Committee Against the Recall,” in which an ominous voice said: “The real issue is whether the City Hall is to be turned over, lock, stock, and barrel, to an unholy alliance fronting for a faceless man.” (The recall was defeated.) Attack, attack, attack. Said Whitaker: “You can’t wage a defensive campaign and win!” Never underestimate

Hollin was still sitting with Levitas’s head in his lap, a bucket now beside him; he was squeezing water from a clean cloth into the dragon’s open mouth. He looked at Rankin without bothering to hide his contempt, but then he bent over and said, “Levitas, come along now; look who’s come.” Levitas’s eyes opened, but they were milky and blind. “My captain?” he said uncertainly. Laurence thrust Rankin forward and down onto his knees, none too gently; Rankin gasped and clutched at his thigh, but he said, “Yes, I am here.” He looked up at Laurence and swallowed, then added awkwardly, “You have been very brave.” There was nothing natural or sincere in the tone; it was as ungraceful as could be imagined. But Levitas only said, very softly, “You came.” He licked at a few drops of water at the corner of his mouth. The blood was still welling sluggishly from beneath the dressing, thick enough to slightly part the bandages one from the other, glistening and black. Rankin shifted uneasily; his breeches and stockings were being soaked through, but he looked up at Laurence and did not try to move away. Levitas gave a low sigh, and then the shallow movement of his sides ceased. Hollin closed his eyes with one rough hand. Laurence’s hand was still heavy on the back of Rankin’s neck; now he lifted it away, rage gone, and only tight-lipped disgust left. “Go,” he said. “We who valued him will make the arrangements, not you.” He did not even look at the man as Rankin left the clearing.

I do not know you, little squirrel chaser,” he said, wariness in his jutting face, something else dancing in his eyes. “But if I give this back, you promise not to hit me with it?” Grasping the pistol by the barrel, he offered her the stock. Struck dumb by his flawless English, Tamsen moved to take the proffered weapon. The Indian didn’t loosen his grip. “Or hit me with any other thing?” he added in addendum to his terms. “We have peace between us, you and me?” He waited until she nodded, then released the weapon to her.

It's three turns in the stocks for you," Cassandra told him. "Clapped in the stocks, merely for breaking the Sabbath?" West asked indignantly. "It's a severe game," Cassandra said. "It was invented at the turn of the century, and back then you could be put in the stocks or hanged even for stealing a piece of bacon." "How do you know that?" Rhys asked. "We have a book about it in the library," Pandora said. "'Crimes Of Fallen Humanity.' It's all about terrible criminals and horrid gruesome punishments." "We've read it at least three times," Cassandra added.

The customer is also at the center of how we analyze and manage performance metrics. Our emphasis is on what we call controllable input metrics, rather than output metrics. Controllable input metrics (e.g., reducing internal costs so you can affordably lower product prices, adding new items for sale on the website, or reducing standard delivery time) measure the set of activities that, if done well, will yield the desired results, or output metrics (such as monthly revenue and stock price). We detail these metrics as well as how to discover and track them in chapter six.

And so, with their first public action on Halloween of 1968, the feminist activist group called W.I.T.C.H. was born. Its members donned witch costumes, replete with brooms and pointy black hats, and did a public ritual performance of hexing the New York Stock Exchange. Did it work? Well, as Gloria Steinem wrote about the incident in New York magazine, “A coven of 13 members of W.I.T.C.H. demonstrates against that bastion of white supremacy: Wall Street. The next day, the market falls five points.” (The glue that the witches added to the locks of the NYSE doors also added a bit of whammy, no doubt.)

As I grew into boyhood, I extended the range of my observations. My holiday afternoons were spent in rambles about the surrounding country. I made myself familiar with all its places famous in history or fable. I knew every spot where a murder or robbery had been committed, or a ghost seen. I visited the neighboring villages, and added greatly to my stock of knowledge, by noting their habits and customs, and conversing with their sages and great men. I even journeyed one long summer's day to the summit of the most distant hill, whence I stretched my eye over many a mile of terra incognita, and was astonished to find how vast a globe I inhabited.

The ads in the papers all said 'help wanted, will train,' but wherever she went she was turned down. "The position's just been filled," she was told again and again. Or, "We wouldn't want to upset the other employees." At the department store where she had once bought all her hats and silk stockings they would not hire her as a cashier because they were afraid of offending the customers. Instead they offered her work adding up sales slips in a small dark room in the back where no one could see her but she politely declined. "I was afraid I'd ruin my eyes back there," she told us. "I was afraid I might accidentally remember who I was and ... offend myself.

Teeth retracting, Lissianna pulled free of Greg Hewitt’s neck and glanced guiltily over her shoulder. The sight of Thomas and her mother staring at her wide-eyed from the doorway was enough to make her stand quickly, her hands moving to straighten her clothes and hair. “I cannot believe this!” Marguerite stomped into the room. “Sneaking around and unwrapping your gifts before your birthday like you’re twelve instead of two hundred! What were you thinking?” “Well, technically, it is her birthday, Aunt Marguerite,” Thomas pointed out as he closed the door. Lissianna tossed her cousin a grateful smile, but said, “I wasn’t sneaking around. I came up to get fresh stockings.” She scooped them up off the bed, and added, “And I didn’t unwrap him.” Marguerite stared pointedly at the floor. After glancing down to see the untied bow lying forgotten there, Lissianna grimaced, and admitted, “Okay, I did unwrap him, but only because he was upset, and I hated to leave him distressed.” She paused, then tilted her head, and said, “I take it Bastien’s arrival interrupted you before you could put the full whammy on him? He was upset about being kidnapped and wanted to be untied when I got here.” “I didn’t kidnap him,” Marguerite said with affront, then peered past Lissianna to Dr. Gregory Hewitt to say, “I didn’t kidnap you. I borrowed you.” -Marguerite, Thomas, & Lissianna

Count,’ said Mrs. Leo Hunter. ‘Mrs. Hunt,’ replied the count. ‘This is Mr. Snodgrass, a friend of Mr. Pickwick’s, and a poet.’ ‘Stop,’ exclaimed the count, bringing out the tablets once more. ‘Head, potry — chapter, literary friends — name, Snowgrass; ver good. Introduced to Snowgrass — great poet, friend of Peek Weeks — by Mrs. Hunt, which wrote other sweet poem — what is that name? — Fog — Perspiring Fog — ver good — ver good indeed.’ And the count put up his tablets, and with sundry bows and acknowledgments walked away, thoroughly satisfied that he had made the most important and valuable additions to his stock of information. ‘Wonderful man, Count Smorltork,’ said Mrs. Leo Hunter. ‘Sound philosopher,’ said Mr. Pott. ‘Clear-headed, strong-minded person,’ added Mr. Snodgrass.

Fresh seafood stock made from shrimp and crab... It's hot and spicy- and at the same time, mellow and savory! Visions of lush mountains, cool springs and the vast ocean instantly come to mind! She brought out the very best flavors of each and every ingredient she used! "I started with the fresh fish and veggies you had on hand... ... and then simmered them in a stock I made from seafood trimmings until they were tender. Then I added fresh shrimp and let it simmer... seasoning it with a special blend I made from spices, herbs like thyme and bay leaves, and a base of Worcestershire sauce. I snuck in a dash of soy sauce, too, to tie the Japanese ingredients together with the European spices I used. Overall, I think I managed to make a curry sauce that is mellow enough for children to enjoy and yet flavorful enough for adults to love!" "Yum! Good stuff!" "What a surprise! To take the ingredients we use here every day and to create something out of left field like this!" "You got that right! This is a really delicious dish, no two ways about it. But what's got me confused... ... is why it seems to have hit him way harder than any of us! What on earth is going on?!" This... this dish. It... it tastes just like home! It looks like curry, but it ain't! It's gumbo!" Gumbo is a family dish famously served in the American South along the shores of the Gulf of Mexico. A thick and spicy stew, it's generally served over steamed rice. At first glance, it closely resembles Japan's take on curry... but the gumbo recipe doesn't call for curry powder. Its defining characteristic is that it uses okra as its thickener. *A possible origin for the word "gumbo" is the Bantu word for okra-Ngombu.*

Through [Frederick] Douglass’s story, we receive a caution against the nonreading life: If reading makes one unfit to be a slave, does choosing not to read submit one to an enslaved life? ...[Douglass] enlarged his interior world and was able to bring it to bear on his external reality. Reading the speeches from The Columbian Orator aloud in the attic in solitude, Douglass realized, “The more I read them, the better I understood them; these speeches added much to my limited stock of language, and had frequently flashed through my soul, and died away for want of utterance.” Reading empowered Douglass, granting him not only the ability to communicate with others but also the ability to express his own thoughts and feelings. In a world that defined him as chattel, Douglass demonstrated to his oppressors that he was always human and thus was meant to be free. (pp. 90-91)

The key to this risotto is Japanese peppers of all things?!" "It's sharp, refreshing aroma highlights the mellow body of the cheese... while making the eel's umami flavor flash like an explosion!" "And that one key ingredient that quietly ties it all together... ... is garlic!" "Garlic?! In traditional Japanese cuisine?! That's almost unheard of!" "Those are special smoked garlic chips a junior of mine made. They were smoked using wood from a walnut tree, which is known to emphasize seafood flavors well. By lightly crushing those chips and sprinkling them on as a topping, I added a pleasantly crunchy texture to the dish. But the most critical feature of my dish... is that I broiled the eel using the Kansai region Kabayaki style. Unlike the Kanto region style, there's no steaming step. Leaving all that oil in gives the eel a more fragrant aroma with a heavier texture and stronger flavor... ... meaning it pairs much more naturally with a flavor as powerful as garlic. *Steaming the eel makes much of its natural oil seep out, leaving the flesh light and fluffy.* But what makes these chips so extraordinary... is that they're infused with Ibusaki's earnest passion and the pure sweat of his helpers, Aoki and Sato. There's no way they could not be delicious!" "Ew! Don't say they're infused with sweat! That's gross!" "This much alone is already an impressively polished gourmet course. What's in store for us in that teapot?" "That is eel-liver broth, my lady. I dressed the eel's liver and then sautéed it in olive oil with some smoked garlic chips. Then I poured the sake Sakaki and Marui made over the top and let the alcohol cook off before adding bonito stock to make a broth. It matches beautifully with the cheese that Yoshino and Nikumi made, creating a soft flavor with a splendid aftertaste.

I can smell the shrimp broth and garlic! Mmm! It's so good! It's light yet has a deep, full-bodied flavor!" "Whoa! I've been eating all day, but this goes right down!" " Mm! This is the perfect finisher for the day!" "And the topping is the bun's pork filling!" "Yep! Listening to customer requests last night gave me the inspiration to try this out." "Thanks to these noodles, we sold a whole lot more today than yesterday." "Using bun dough to make noodles... how interesting! And to come up with it on the spot too..." "Nah, I didn't really. See, Taiwan already has a noodle dish a lot like it." "...? Dan Zai Noodles!" DAN ZAI NOODLES Originating in Southern Taiwan, it is also known as Tan-tsu noodles or slack season noodles. The broth is generally light and clear, made from seafood stocks like bonito or shrimp. Then oil noodles are added and topped with items like ground pork, green onions, bean sprouts and shrimp. Served in small snack-sized portions, it was created with the idea of being a tasty snack that could be eaten over and over.

You gonna have dinner with her and everything?" Grant lifted a brow but managed to keep his composure. Everything, he reminded himself, meant different things to different people. At the moment it conjured up rather provocative images in his brain. "Things are presently unsettled," he murmured, using one of Macintosh's stock phrases. Catching himself, he grinned. "Yeah, we're going to have dinner." And something, he added as he strolled out after Gennie. "What was all that about?" she demanded. "Man talk." "Oh,I beg your pardon." The way she said it-very antebellum and disdainful-made him laugh and pull her into his arms to kiss her in full view of all of Windy Point.As the embrace lingered on,Grant caught the muffled crash from inside Fairfield's. "Poor Will," he murmured. "I know just how he feels." Humor flashed into his eyes again. "I better start around in the boat if we're going to have dinner...and everything." Confused by his uncharacteristic lightheartedness, Gennie gave him a long stare. "All right," she said after a moment. "I'll meet you there.

... If I am correct... ... the secret to this sauce is honey and balsamic vinegar ." "Got it one, sir! Both ingredients have a mild sweetness that adds a layer of richness to the dish. The tartness of the vinegar ties it all together, ensuring the sweetness isn't too cloying and giving the overall dish a clean, pure aftertaste. The guide told me that Hokkaido bears really love their honey... ... so I tried all kinds of methods to add it to my recipe!" "Is that how he gave his sauce a rich, clean flavor powerful enough to cause the Gifting? Unbelievable! That's our Master Yukihira!" Something doesn't add up. A little honey and vinegar can't be enough to create that level of aftertaste. There has to be something else to it. But what? "...?! I got it! I know what you did! You caramelized the honey!" CARAMELIZATION Sugars oxidize when heated, giving them a golden brown color and a nutty flavor. Any food that contains sugar can be caramelized, making caramelization an important technique in everything from French cooking to dessert making. "I started out by heating the honey until it was good and caramelized. Then I added some balsamic vinegar to stretch it and give it a little thickness. Once that was done, I poured it over some diced onions and garlic that I'd sautéed in another pan, added some schisandra berries and then let it simmer. After it had reduced, I poured bear stock over it and seasoned it with a little salt... The result was a deep, rich sauce perfect for emphasizing the natural punch of my Bear-Meat Menchi Katsu!" "Oho! You musta come up with that idea while I was relaxing with my cup o' chai! Not bad, Yukihira-chin! Not bad at all! Don'tcha think?" "Y-yes, sir..." Plus, there is no debating how well honey pairs well with bear meat. The Chinese have long considered bear paws a great delicacy... ... because of the common belief that the mellow sweetness of the honey soaks into a bear's paw as it sticks it into beehives and licks the honey off of it. What a splendid idea pairing honey with bear meat, each accentuating the other... ... then using caramelization and balsamic vinegar to mellow it to just the right level. It's a masterful example of using both flavor subtraction and enhancement in the same dish!

By the way, there's one more benefit to freezing eggs... that I neglected to tell you earlier. Y'see... by freezing them, the robust flavor of the yolks gets even richer!" "The flavor of the yolk... changes?!" "When you freeze a chicken egg, its proteins condense into a jelly... which gives it a tender and creamy consistency when you cook it. The flavor of the yolk in particular becomes deep and rich! Basically, freezing the egg is the biggest reason this tempura rice bowl is as delicious as it is! Plus, I made sure to pour on plenty of Yukihira Family Restaurant's special savory and salty house sauce! It's soy sauce and mirin added to bonito stock. I made sure this batch was extra rich! There's no way it wouldn't par perfectly with the rice and egg! The thing is, luxury-brand eggs all tend to have strong flavors from the get-go. Using them would make the entire rice bowl taste heavy and cloying." "Wait. Is that why...?!" "Yep! Since the sauce I use is thick and heavy, and freezing eggs makes their flavor richer... ... a blander egg is the best choice!" "Oh! He had a legitimate reason for using those cheap eggs!" "That's Soma for you!

And as a long-short fund, he'd also been obligated to take short positions — betting against companies — which was a tactic that, to most experts in finance, was uncontroversial. The thinking went, when companies were performing poorly, or were mismanaged, or were in an industry that was being overrun, or were simply likely to fail, taking a short position wasn't just logical — it protected the marketplace by pointing out overpriced stocks, prevented fraud by acting as a check against dubious management, and poked holes in potential bubbles. Short sellers also added liquidity and volume to a stock — because they were obligated to buy the stock back at some point in the future. Yes, short sellers profited when companies failed, but usually a short seller wasn't banking on a company failing — just that the stock's price would eventually correct toward its true valuation. Sometimes, though, a trader picked up a short position because the company in question really was going to fail. Because, perhaps, it was in an industry that was dying; had management that seemed completely unable or unwilling to pivot; and had deep fundamental issues in its financing that seemed impossible to overcome.

With our desire to have more, we find ourselves spending more and more time and energy to manage and maintain everything we have. We try so hard to do this that the things that were supposed to help us end up ruling us. We eventually get used to the new state where our wishes have been fulfilled. We start taking those things for granted and there comes a time when we start getting tired of what we have. We're desperate to convey our own worth, our own value to others. We use objects to tell people just how valuable we are. The objects that are supposed to represent our qualities become our qualities themselves. There are more things to gain from eliminating excess than you might imagine: time, space, freedom and energy. When people say something is impossible, they have already decided that they don't want to do it. Differentiate between things you want and things you need. Leave your unused space empty. These open areas are incredibly useful. They bring us a sense of freedom and keep our minds open to the more important things in life. Memories are wonderful but you won't have room to develop if your attachment to the past is too strong. It's better to cut some of those ties so you can focus on what's important today. Don't get creative when you are trying to discard things. There's no need to stock up. An item chosen with passion represents perfection to us. Things we just happen to pick up, however, are easy candidates for disposal or replacement. As long as we stick to owning things that we really love, we aren't likely to want more. Our homes aren't museum, they don't need collections. When you aren't sure that you really want to part with something, try stowing it away for a while. Larger furniture items with bold colors will in time trigger visual fatigue and then boredom. Discarding things can be wasteful. But the guilt that keeps you from minimizing is the true waste. The real waste is the psychological damage that you accrue from hanging on to things you don't use or need. We find our originality when we own less. When you think about it, it's experience that builds our unique characteristics, not material objects. I've lowered my bar for happiness simply by switching to a tenugui. When even a regular bath towel can make you happy, you'll be able to find happiness almost everywhere. For the minimalist, the objective isn't to reduce, it's to eliminate distractions so they can focus on the things that are truly important. Minimalism is just the beginning. It's a tool. Once you've gone ahead and minimized, it's time to find out what those important things are. Minimalism is built around the idea that there's nothing that you're lacking. You'll spend less time being pushed around by something that you think may be missing. The qualities I look for in the things that I buy are: - the item has a minimalistic kind of shape and is easy to clean - it's color isn't too loud - I'll be able to use it for a long time - it has a simple structure - it's lightweight and compact - it has multiple uses A relaxed moment is not without meaning, it's an important time for reflection. It wasn't the fallen leaves that the lady had been tidying up, it was her own laziness that she had been sweeping away. We are what we repeatedly do. Excellence, then, is not an act but a habit. With daily cleaning, the reward may be the sense of accomplishment and calmness we feel afterward. Cleaning your house is like polishing yourself. Simply by living an organized life, you'll be more invigorated, more confident and like yourself better. Having parted with the bulk of my belongings, I feel true contentment with my day-to-day life. The very act of living brings me joy. When you become a minimalist, you free yourself from all the materialist messages that surround us. All the creative marketing and annoying ads no longer have an effect on you.

For a second he thought she might chuckle, and honest to God he didn't know what he would do if she did. "Grey, society didn't give you that scar. A woman you treated with no more regard than your dirty stockings gave you that scar. You cannot blame the actions of one on so many." HIs fingers tightened into fists at his side. "I do not blame all of society for her actions, of course not." "How could you? You don't even know who it was, do you?" "No." But he had suspicions. He was almost completely certain it had been Maggie-Lady Devane. He'd broken her heart the worst of them all. "Of course you don't." Suddenly her eyes were very dark and hard. "I suspect it could be one of a large list of names, all women who you toyed with and cast aside." A heavy chill settled over Grey's chest at the note of censure, and disapproval in her tone. He had known this day would come, when she would see him for what he truly was. He just hadn't expected it quite so soon. "Yes," he whispered. "A long list indeed." "So it's no wonder you would rather avoid society. I would too if I had no idea who my enemies were. It's certainly preferable to apologizing to every conquest and hope that you got the right one." She didn't say it meanly, or even mockingly, but there was definitely an edge to her husky voice. "Is this what we've come to, Rose?" he demanded. "You've added your name to the list of the women I've wronged?" She laughed then, knocking him even more off guard. "Of course not. I knew what I was getting myself into when I hatched such a foolhardy plan. No, your conscience need not bear the weight of me, grey." When she moved to stand directly before him, just inches away, it was all he could do to stand his ground and not prove himself a coward. Her hand touched his face, the slick satin of her gloves soft against his cheek. "I wish you would stop living under all this regret and rejoin the world," she told him in a tone laden with sorrow. "You have so much to offer it. I'm sure society would agree with me if you took the chance." Before he could engineer a reply, there was another knock at the door. Rose dropped her hand just as her mother stuck her head into the room. "Ah, there you are. Good evening, Grey. Rose, Lord Archer is here." Rose smiled. "I'll be right there, Mama." When the door closed once more, she turned to Grey. "Let us put an end to this disagreeable conversation and put it in the past where it belongs. Friends?" Grey looked down at her hand, extended like a man's. He didn't want to take it. In fact, he wanted to tell her what she could do with her offer of friendship and barely veiled insults. He wanted to crush her against his chest and kiss her until her knees buckled and her superior attitude melted away to pleas of passion. That was what he wanted.

All words have to be coined by a wordsmith at some point in the mists of history. The wordsmith had an idea to get across and needed a sound to express it. In principle, any sound would have done - basic principle of linguistics is that the relation of a sound to a meaning is arbitrary - so the first coiner of a term from for a political affiliation, for instance, could have used glorg or schmendrick or mcgillicuddy. But people are poor at conjuring sounds out of the blue, and they probably wanted to ease their listeners understanding of the coinage rather than having to define it or illustrate it with examples. So they reached for a metaphor that reminded them of the idea and they hoped would evoke a similar idea in the minds of their listeners, such as band or bond for a political affiliation. The metaphorical hint allowed the listeners to cotton on to the meaning more quickly than if they had had to rely on context alone, giving the word an advantage in the Darwinian competition among neologisms […] The word spread and became endemic to the community, adding to the language’s stock of apparent metaphors. But then it came to be used often enough, and in enough contexts, the speakers kicked the ladder away, and today people think not a whit about the metaphorical referent. It persists as a semantic fossil, a curiosity to amuse etymologists and wordwatchers [stet], but with no more resonance in our minds than any other string of vowels and consonants.

Decouplers often trip up on this step in two ways. First, they are overly generic in articulating the CVC. When mapping the process of buying a car, auto executives tend to describe it as: feel the need to buy car > become aware of a car brand > develop an interest in the brand > visit the dealer > purchase the car. This is a start, but it is not specific enough. Decouplers must ask: When do people actually need a new car? How exactly do people become aware of car brands? How do people become interested in a make or model? And so on. The generic process of awareness, interest, desire, and purchase isn’t specific enough to help. Decouplers also flounder by failing to identify all the relevant stages in the value chain. For the car-buying process, a better description of the CVC might be: become aware that your car lease will expire in one month > feel the need to purchase a new car > develop a heightened interest in car ads > visit car manufacturers’ websites > create a set of two or three brands of interest > visit third-party auto websites > compare options of cars in the same category > choose a model > shop online for the best price > visit the nearest dealer to see if they have the model in stock > see if they can beat the best online price > test-drive the cars > decide about financing, warranty, and other add-ons > negotiate a final price > sign the contract > pick up the car > use it > wait for the lease to expire again. With this far more detailed CVC, we can fully appreciate the complexity of the car-buying

Lobster tomalley fish innards! The richness of all the ingredients have melded into one powerful whole! What a robust, almost wild flavor! Next, let's try the broth together with the noodles... here I go! Ye gods! I have to hold myself together or I'll black out! As it is, that was nearly a knockout punch! Who knew umami flavor could be this powerfully violent! How about the toppings? I see three varieties of shredded cheese. Rouille... *Rouille is a type of aioli, usually consisting of olive oil, breadcrumbs and various spices like garlic and chili flakes. It, along with croutons and cheese, is a standard garnish to Soupe de Poisson.* And are those tempura flakes? Aha! He must have added those as a crouton analogue! And finally the rusk! It looks like it's been spread with Échiré butter and well toasted. Perhaps it was added as a palate cleanser for after that strong, rich broth. WHAT?! What an intense, aromatic flavor! But where is all of this coming from?! Hm? What are these pink flakes in the butter? Wait, now I see! Those shells he crushed! He had them dried to increase their umami flavor!" "It's about time you noticed. I added those powdered shells to everything in this dish, from the soup stock to the butter on the rusk." "See, the umami flavor in lobsters and shrimp comes from three elements: glycine, arginine and proline. Of all seafood, crustaceans carry the highest concentration of umami components, y'know. Since Ryo took that powdered lobster shell- chock full of those three umami components- and added it to every element of the dish... ... it's, like, only natural that it's flavor is going to have a strong umami punch.

Every few months or so at home, Pops had to have Taiwanese ’Mian. Not the Dan-Dan Mian you get at Szechuan restaurants or in Fuchsia Dunlop’s book, but Taiwanese Dan-Dan. The trademark of ours is the use of clear pork bone stock, sesame paste, and crushed peanuts on top. You can add chili oil if you want, but I take it clean because when done right, you taste the essence of pork and the bitterness of sesame paste; the texture is somewhere between soup and ragout. Creamy, smooth, and still soupy. A little za cai (pickled radish) on top, chopped scallions, and you’re done. I realized that day, it’s the simple things in life. It’s not about a twelve-course tasting of unfamiliar ingredients or mass-produced water-added rib-chicken genetically modified monstrosity of meat that makes me feel alive. It’s getting a bowl of food that doesn’t have an agenda. The ingredients are the ingredients because they work and nothing more. These noodles were transcendent not because he used the best produce or protein or because it was locally sourced, but because he worked his dish. You can’t buy a championship. Did this old man invent Dan-Dan Mian? No. But did he perfect it with techniques and standards never before seen? Absolutely. He took a dish people were making in homes, made it better than anyone else, put it on front street, and established a standard. That’s professional cooking. To take something that already speaks to us, do it at the highest level, and force everyone else to step up, too. Food at its best uplifts the whole community, makes everyone rise to its standard. That’s what that Dan-Dan Mian did. If I had the honor of cooking my father’s last meal, I wouldn’t think twice. Dan-Dan Mian with a bullet, no question.

Dom, are you out here?” called a voice from somewhere beyond the stables. Damn it all. It was Tristan. Swiftly Dom donned his shirt. “Be quiet,” he whispered to Jane, “and he’ll go away.” Tristan’s voice sounded again, even nearer now. “I swear to God, Dom, if you ride off to London in the dark and make a liar out of me before Ravenswood, I will kick you from here to France!” “He won’t go away,” Jane whispered back, a hint of desperation in her voice. “He promised Ravenswood that you wouldn’t head for London with broken carriage lamps, and now he’ll want to make sure that you don’t.” Which meant his arse of a brother wasn’t going to stop looking for him. Any minute now, he’d be striding into the harness room. Then Jane would have to marry Dom. As soon as the thought entered Dom’s head, it apparently occurred to her, too, for she paled and stepped near enough to whisper, “Please. Not like this.” He stared at her ashen face, and his stomach sank. He couldn’t force her to wed him. After what had happened between them years ago, she would never forgive him for taking her choice away from her yet again. Besides, he didn’t want to force her into anything. The only way he could prove that he didn’t intend to run roughshod over her for the rest of their lives was to walk away now. Even if it killed him. Bloody hell. “I’ll draw Tristan away from the stables,” Dom said tersely as he shoved his stocking feet into his boots. “That will give you a chance to finish dressing and sneak back into the house.” Relief spreading over her face, she bobbed her head. He buttoned up his shirt. “It will also give you a chance to decide what you want.” Gathering up his coat, waistcoat, and cravat, he added in a low murmur, “But know this, Jane. I am not, nor ever intend to be, a man like your father. Somewhere inside of you, you must…” He winced. “You surely do know it.” He waited long enough to see uncertainty flicker in her eyes. Then he strode out of the harness room and closed the door behind him.

I see bacon, green peppers, mushrooms... those are all found in Napolitan Spaghetti. I guess instead of the standard ketchup, he's used curry roux for the sauce? The noodles look similar to fettuccini." "Hm. I'm not seeing anything else that stands out about it. Given how fun and amusing the calzone a minute ago was... ... the impact of this one's a lot more bland and boring..." W-what the heck? Where did this heavy richness come from? It hits like a shockwave straight to the brain! "Chicken and beef stocks for the base... with fennel and green cardamom for fragrance! What an excellent, tongue-tingling curry sauce! It clings well to the broad fettuccini noodles too!" "For extra flavor is that... soy sauce?" "No, it's tamari soy sauce! Tamari soy sauce is richer and less salty than standard soy sauce, with a more full-bodied sweetness to it. Most tamari is made on Japan's eastern seaboard. " "That's not all either! I'm picking up the mellow hints of cheese! But I'm not seeing a single shred of any kind of cheese in here. Where's it hiding?" "Allow me to tell you, sir. First, look at the short edge of a noodle, please." ?! What on earth?! This noodle's got three layers!" "For the outer layers, I kneaded turmeric into the pasta dough. But for the inner layer, I added Parmesan cheese!" "I see! It's the combination of the tamari soy sauce and the parmesan cheese that gives this dish its incredible richness!" "Yeah, but wait a minute! If you go kneading cheese right into the noodles, wouldn't it just melt back out when you boiled them?" No... that's why they're in three layers! With the cheese in the middle, the outer layers prevented it from melting out! The deep, rich curry sauce, underscored with the flavor of tamari soy sauce... ... and the chewy noodles, which hit you with the mellow, robust taste of parmesan cheese with every bite! Many people are familiar with the idea of coating cream cheese in soy sauce... ... but who would have thought parmesan cheese would match this well with tamari soy sauce!

Learning to meditate helped too. When the Beatles visited India in 1968 to study Transcendental Meditation at the ashram of Maharishi Mahesh Yogi, I was curious to learn it, so I did. I loved it. Meditation has benefited me hugely throughout my life because it produces a calm open-mindedness that allows me to think more clearly and creatively. I majored in finance in college because of my love for the markets and because that major had no foreign language requirement—so it allowed me to learn what I was interested in, both inside and outside class. I learned a lot about commodity futures from a very interesting classmate, a Vietnam veteran quite a bit older than me. Commodities were attractive because they could be traded with very low margin requirements, meaning I could leverage the limited amount of money I had to invest. If I could make winning decisions, which I planned to do, I could borrow more to make more. Stock, bond, and currency futures didn’t exist back then. Commodity futures were strictly real commodities like corn, soybeans, cattle, and hogs. So those were the markets I started to trade and learn about. My college years coincided with the era of free love, mind-expanding drug experimentation, and rejection of traditional authority. Living through it had a lasting effect on me and many other members of my generation. For example, it deeply impacted Steve Jobs, whom I came to empathize with and admire. Like me, he took up meditation and wasn’t interested in being taught as much as he loved visualizing and building out amazing new things. The times we lived in taught us both to question established ways of doing things—an attitude he demonstrated superbly in Apple’s iconic “1984” and “Here’s to the Crazy Ones,” which were ad campaigns that spoke to me. For the country as a whole, those were difficult years. As the draft expanded and the numbers of young men coming home in body bags soared, the Vietnam War split the country. There was a lottery based on birthdates to determine the order of those who would be drafted. I remember listening to the lottery on the radio while playing pool with my friends. It was estimated that the first 160 or so birthdays called would be drafted, though they read off all 366 dates. My birthday was forty-eighth.

The crispy crunch of the savory parmesan wings. The thick and smooth Ankake sauce. And under those lies the tender and springy chicken meat that floods the mouth with its umami-laden juices with each bite! Even the delicate aftertaste unique to the Satsuma Jidori has been vividly enhanced! You would think by adding powerfully flavored ingredients like cheese and pork jowl that the overall taste would become heavy and cloying, but that isn't the case at all! The answer to that is in the Ankake sauce. I seasoned that Jidori stock with one special secret ingredient. "Yukihira, quit stalling! What the heck is that ingredient? Tell me! Now!" "It's ketchup. I used good ol' tomato ketchup to make that Ankake sauce... ... into a special house-blend sweet n' sour sauce!" "Ketchup?!" Sweet n' sour sauce is used in a lot of dishes, from obvious ones like sweet n' sour pork, to regional varieties ofTenshinhan crab omelet over rice, and even seafood dishes like deep-fried cod! It's especially handy for Chinese cooking, which commonly makes use of a variety of oils. It's perfect for alleviating the thick oiliness of some dishes, giving them a fresh and tangy flavor. So by adding the tart acidity of tomato-based ketchup to make my Ankake sauce... ... it wipes out the cloying greasiness of both the Parmesan cheese and the pork jowl, leaving only their rich flavors behind. Not only that, it also brings out the Satsuma Jidori's renowned delicate aftertaste!" "The base broth of the sauce is from a stock I made from the Jidori's carcass, so of course it will pair well with the wing meat. And to top it all off, Parmesan cheese and tomatoes are a great match for each other!" "Oh... oh, now I see! That's how you managed to keep from smothering the Jidori's unique flavor! Tomatoes are one big lump of the umami component glutamic acid! Add the inosinic acid from the Jidori and the Guanylic acid from the shiitake mushrooms, and you have three umami compounds all magnifying each other! The techniques for emphasizing the unique and delicious flavors of a Jidori... the three-way umami-component magnification effect... the synergy between ketchup and cheese... the texture contrast between the crispy cheese wings and the smooth Ankake sauce... all of those rest squarely on the foundation of the tomato's tart acidity!

This white broth... ... is soy milk!" "That's right! I mixed a dash of parmesan cheese and a little dollop of miso paste into the soy milk and then lightly simmered it. This is my pike dish... Pike Takikomi Rice, Ojiya Style!" OJIYA Also called "Zosui," Ojiya is soup stock and seasonings added to precooked rice, vegetables and fish and cooked into a thick porridge. It is distinctly different from dishes like risotto, which is uncooked rice that is first sautéed in butter and oils before adding liquid... and Okayu, which is a rice gruel cooked to soupy softness in extra water. "Soy milk?" "Ah, so you finally see it, Alice. Like all soups, the most important part of Ojiya porridge is the stock! He built this dish to be porridge from the start... ... with soy milk as the "stock"!" "Soy milk as soup stock?!" "Can you even do that?!" "So that's what it is! Soup stock is essentially meant to be pure umami. Like kombu kelp- a common stock- soy milk is packed with the umami component glutamic acid. It's more than good enough to serve as a sound base for the Ojiya porridge! Not only that, umami flavors synergies with each other. Adding two umami components to the same dish will magnify the flavor exponentially! The inosinic acid in the pike and the glutamic acid in the soy milk... combining the two makes perfect, logical sense! " "Soy milk Ojiya Porridge. Hm. How interesting!" " Mm! Delicious! The full-bodied richness of the cheese and the mild, salty flavor of the miso meld brilliantly with the rice! Then there are the chunks of tender pike meat mixed in... ... with these red things. Are they what I think they are?" "Yep! They're crunchy pickled-plum bits!" "What?!" "Again with the dirt cheap, grocery store junk food! Like that cracker breading and the seaweed jelly pearls..." "He totally dumped those in there just for the heck of it!" "These pickled plums are a very important facet of the overall dish! They have a bright, pleasing color and a fun, crunchy texture. Not only that, their tart flavor cuts through the rich oiliness of the pike meat, giving the dish a fresh, clean aftertaste. And, like all vinegary foods, they stir the appetite- a side effect that this dish takes full advantage of! Finally, these plums are salt pickled! It is no wonder they make a perfect accent to the pickled pike at the center of the dish!"

If it were any of the other Sharpes, he wouldn’t balk. But the idea of spending serveral hours in her company was both intoxicating and terrifying. “If you don’t let me go along,” she continued, “I’ll just follow you. He scowled at her. She probably would; the woman was as stubborn as she was beautiful. “And don’t think you can outride me, either,” she added. “Halstead Hall has a very good stable, and lady Bell is one of our swiftest mounts.” “Lady Bell?” he said sarcastically. “Not Crack Shot or Pistol?” She glared over at him. “Lady Bell was my favorite doll when I was a girl, the last one Mama gave me before she died. I used to play with it whenever I wanted to remember her. The doll got so ragged that I threw her away when I outgrew her.” Her voice lowered. “I regretted that later, but by then it was too late.” The idea of her playing with a doll to remember her late mother made his throat tighten and his heart falter. “Fine,” he bit out. “You can go with me to High Wycombe.” Surprise turned her cheeks rosy. “Oh, thank you, Jackson! You won’t regret it, I promise you!” “I already regret it,” he grumbled. “And you must do as I say. None of your going off half-cocked, do you hear?” “I never go off half-cocked!” “No, you just walk around with a pistol packed full of powder, thinking you can hold men at bay with it.” She tossed her head. “You’ll never let me forget that, will you?” “Not as long as we both shall live.” The minute the words left his lips, he could have kicked himself. They sounded too much like a vow, one he’d give anything for the right to make. Fortunately, she didn’t seem to have noticed. Instead, she was squirming and shimmying about on her saddle. “Are you all right?” he asked. “I’ve got a burr caught in my stocking that keeps rubbing against my leg. I’m just trying to work it out. Don’t mind me.” His mouth went dry at her mention of stockings. It brought yesterday’s encounter vividly into his mind, how he’d lifted her skirts to reach the smooth expanse of calf encased in silk. How he’d run his hands up her thighs as his mouth had tasted- God save him. He couldn’t be thinking about such things while riding. He shifted uncomfortably in the saddle as they reached the road and settled into a comfortable pace. The road was busy at this early hour. The local farmers were driving their carts to market or town, and laborers were headed for the fields. To Jackson’s relief, that made it easy not to talk. Conversaing with her was bound to be difficult, especially if she started consulting him about her suitors.

She faced her pretend Arin. His scar was healed. His gray eyes were startlingly clear. “You’re not real,” she reminded him. “I feel real.” He brushed one finger across her lower lip. It suddenly seemed that there were no clouds in the sky, and that she sat in full sunshine. “You feel real,” he said. The puppy yawned, her jaws closing with a snap. The sound brought Kestrel to herself. She felt a little embarrassed. Her pulse was high. But she couldn’t stop pretending. Kestrel reached beneath her skirts to pull down a knee-high stocking. Arin made a sound. “I want to feel the grass beneath my feet,” Kestrel told him. “Someone’s going to see you.” “I don’t care.” “But that someone is me, and you should have a care, Kestrel, for my poor heart.” He reached under the hem of her dress to catch her hand in the act of pulling down the second stocking. “You’re treating me quite badly,” he said, and slid the stocking free, his palm skimming along the path of her calf. He looked at her. His hand wrapped around her bare ankle. Kestrel became shy…though she had known full well what she was doing. Arin grinned. With his free hand, he plucked a blade of grass. He tickled it against the sole of her foot. She laughed, jerking away. He let her go. He settled down beside her, lying on his stomach on the grass, propped up by his elbow. Kestrel lay on her back. She heard birdsong: high and long, with a trill at the end. She gazed up at the sky. It was blue enough for summer. “Perfect,” she said. “Almost.” She turned to look at him, and he was already looking at her. “I’m going to miss you when I wake up,” she whispered, because she realized that she must have fallen asleep under the sun. Arin was too real for her imagination. He was a dream. “Don’t wake up,” he said. The air smelled like new leaves. “You said you trusted me.” “I did.” He added, “I do.” “You are a dream.” He smiled. “I lied to you,” Kestrel said. “I kept secrets. I thought it was for the best. But it was because I didn’t trust you.” Arin shifted onto his side. He caressed her cheek lightly with the back of his hand. That trailing sensation felt like the last note of the bird’s song. “No,” he agreed, his voice gentle. “You didn’t.” Kestrel woke. The puppy was draped across her feet, sleeping. Her stockings lay in a small heap beside her. The sun had climbed in the sky. Her cheek was flushed, the skin tight: a little sunburned. The puppy twitched, still lost in sleep. Kestrel envied her. She rested her head again on the grass. She closed her eyes, and tried to find her way back into her dream.

Miss Prudence Mercer Stony Cross Hampshire, England 7 November 1854 Dear Prudence, Regardless of the reports that describe the British soldier as unflinching, I assure you that when riflemen are under fire, we most certainly duck, bob, and run for cover. Per your advice, I have added a sidestep and a dodge to my repertoire, with excellent results. To my mind, the old fable has been disproved: there are times in life when one definitely wants to be the hare, not the tortoise. We fought at the southern port of Balaklava on the twenty-fourth of October. Light Brigade was ordered to charge directly into a battery of Russian guns for no comprehensible reason. Five cavalry regiments were mowed down without support. Two hundred men and nearly four hundred horses lost in twenty minutes. More fighting on the fifth of November, at Inkerman. We went to rescue soldiers stranded on the field before the Russians could reach them. Albert went out with me under a storm of shot and shell, and helped to identify the wounded so we could carry them out of range of the guns. My closest friend in the regiment was killed. Please thank your friend Prudence for her advice for Albert. His biting is less frequent, and he never goes for me, although he’s taken a few nips at visitors to the tent. May and October, the best-smelling months? I’ll make a case for December: evergreen, frost, wood smoke, cinnamon. As for your favorite song…were you aware that “Over the Hills and Far Away” is the official music of the Rifle Brigade? It seems nearly everyone here has fallen prey to some kind of illness except for me. I’ve had no symptoms of cholera nor any of the other diseases that have swept through both divisions. I feel I should at least feign some kind of digestive problem for the sake of decency. Regarding the donkey feud: while I have sympathy for Caird and his mare of easy virtue, I feel compelled to point out that the birth of a mule is not at all a bad outcome. Mules are more surefooted than horses, generally healthier, and best of all, they have very expressive ears. And they’re not unduly stubborn, as long they’re managed well. If you wonder at my apparent fondness for mules, I should probably explain that as a boy, I had a pet mule named Hector, after the mule mentioned in the Iliad. I wouldn’t presume to ask you to wait for me, Pru, but I will ask that you write to me again. I’ve read your last letter more times than I can count. Somehow you’re more real to me now, two thousand miles away, than you ever were before. Ever yours, Christopher P.S. Sketch of Albert included As Beatrix read, she was alternately concerned, moved, and charmed out of her stockings. “Let me reply to him and sign your name,” she begged. “One more letter. Please, Pru. I’ll show it to you before I send it.” Prudence burst out laughing. “Honestly, this is the silliest things I’ve ever…Oh, very well, write to him again if it amuses you.

All right, then. While it might be beyond her power to stop desiring him entirely, she didn’t have to let him control the attraction. In her years of dreaming of him--the admittedly chaste dreams of a virgin--she had been in control, making him burn and yearn, making him regret that he’d ever put her aside. Perhaps it was time to fulfill those dreams. She opened her eyes to find him watching her with a heavy-lidded gaze that promised all manner of sensual pleasures if she would just give herself over to him. She would make him keep that promise…but without giving up herself. Edwin would undoubtedly disapprove of this dalliance, but just now she didn’t care. Dom was about to learn that she wouldn’t be ruled by him or any other man. Looping her arms about his neck, she rose up on tiptoe to kiss his mouth. This time she was the one to instigate the duel of tongues and lips that sent her senses reeling. This time she was the one in control. Until Dom pulled down her bodice and corset and shift to bare her breasts. Oh, sweet Lord in heaven. He was more wicked--and more wonderful at this--than even she could have imagined. But she could be wicked, too. Remembering what Nancy had told her about men, she reached down between them to cup the hard length of him through his trousers. He jerked back. “What are you doing?” How wonderful to be the one to shock him! Though she noticed he didn’t step away or pull her hand off him. And his flesh seemed to grow beneath her very fingers. “Don’t you like it?” she said in what she hoped was a sultry-sounding voice. “Good God, yes.” He practically groaned the words. “But where the blazes did you learn to do it?” “Nancy said men like to be touched…down there.” “Wonderful. Now the sinner is instructing the saint,” he muttered before he took her mouth again, giving her no chance to protest that she wasn’t as saintly as he assumed. But clearly he’d guessed because he leaned into her hand, letting her fully explore the male appendage that Nancy had only described in furtive whispers. To Jane’s delight, the more she rubbed him through his trousers, the more his kiss changed, grew bolder, hotter, fiercer. How delicious! They had certainly never done anything like this in their youth. Perhaps if they had, he wouldn’t have been so content to toss her aside. It was definitely making her ignite. Or perhaps it was his hands roaming her body doing that. Whichever the case, an unfamiliar ache began between her legs that made her want to squirm. So she focused on caressing him with renewed vigor, hoping to regain control over this…insanity. He grabbed her hand to still it. She tore her mouth from his. “What? Am I doing it wrong?” “If you do it any more right, I will embarrass myself.” He fixed her with a dark stare. “Or perhaps that’s what you want. Another way to torture me.” “I don’t know what you mean. Am I doing it right or am I torturing you? Which is it?” He searched her face, then, apparently satisfied with what he saw there, smiled faintly. “Both.” Taking her by surprise, he dripped onto the pianoforte bench and tugged her across his lap. “Here, I’ll show you.” As he drew her skirts up to her knees, she froze. “I don’t know if this is…such a good idea, Dom.” “Oh, trust me, it’s a fine idea.” He smoothed his hands up her stockings and past her garters until he came to her drawers. “Before you go running off to seal your ‘arrangement’ with Blakeborough, you should at least have a taste of passion. Just so you’ll know how important it really is.” Pressing his mouth to her ear, he added, “Men aren’t the only ones who like to be touched there, sweeting.

This rich pork flavor, which lands on the tongue with a thump... It's Chinese Dongpo Pork! He seasoned pork belly with a blend of spices and let it marinate thoroughly... ... before finely dicing it and mixing it into the fried rice!" "What? Dongpo Pork prepared this fast?! No way! He didn't have nearly enough time to simmer the pork belly!" "Heh heh. Actually, there's a little trick to that. I simmered it in sparkling water instead of tap water. The carbon dioxide that gives sparkling water its carbonation helps break down the fibers in meat. Using this, you can tenderize a piece of meat in less than half the normal time!" "That isn't the only protein in this dish. I can taste the seafood from an Acqua Pazza too!" "And these green beans... it's the Indian dish Poriyal! Diced green beans and shredded coconut fried in oil with chilies and mustard seeds... it has a wonderfully spicy kick!" "He also used the distinctly French Mirepoix to gently accentuate the sweetness of the vegetables. So many different delicious flavors... ... all clashing and sparking in my mouth! But the biggest key to this dish, and the core of its amazing deliciousness... ... is the rice!" "Hmph. Well, of course it is. The dish is fried rice. If the rice isn't the centerpiece, it isn't a..." "I see. His dish is fried rice while simultaneously being something other than fried rice. A rice lightly fried in butter before being steamed in some variety of soup stock... In other words, it's actually closer to that famous staple from Turkish cuisine- a Pilaf! In fact, it's believed the word "pilaf" actually comes from the Turkish word pilav. To think he built the foundation of his dish on pilaf of all things!" "Heh heh heh! Yep, that's right! Man, I've learned so much since I started going to Totsuki." "Mm, I see! When you finished the dish, you didn't fry it in oil! That's why it still tastes so light, despite the large volume and variety of additional ingredients. I could easily tuck away this entire plate! Still... I'm surprised at how distinct each grain of rice is. If it was in fact steamed in stock, you'd think it'd be mushier." "Ooh, you've got a discerning tongue, sir! See, when I steamed the rice... ... I did it in a Donabe ceramic pot instead of a rice cooker!" Ah! No wonder! A Donabe warms slowly, but once it's hot, it can hold high temperatures for a long time! It heats the rice evenly, holding a steady temperature throughout the steaming process to steam off all excess water. To think he'd apply a technique for sticky rice to a pilaf instead! With Turkish pilaf as his cornerstone... ... he added super-savory Dongpo pork, a Chinese dish... ... whitefish and clams from an Italian Acqua Pazza... ... spicy Indian green bean and red chili Poriyal... ... and for the French component, Mirepoix and Oeuf Mayonnaise as a topping! *Ouef is the French word for "egg."* By combining those five dishes into one, he has created an extremely unique take on fried rice! " "Hold it! Wait one dang minute! After listening to your entire spiel... ... it sounds to me like all he did was mix a bunch of dishes together and call it a day! There's no way that mishmash of a dish could meet the lofty standards of the BLUE! It can't nearly be gourmet enough!" "Oh, but it is. For one, he steamed the pilaf in the broth from the Acqua Pazza... ... creating a solid foundation that ties together the savory elements of all the disparate ingredients! The spiciness of the Poriyal could have destabilized the entire flavor structure... ... but by balancing it out with the mellow body of butter and soy sauce, he turned the Poriyal's sharp bite into a pleasing tingle!

Mark came home late one frozen Sunday carrying a bag of small, silver fish. They were smelts, locally known as icefish. He’d brought them at the store in the next town south, across from which a little village had sprung up on the ice of the lake, a collection of shacks with holes drilled in and around them. I’d seen the men going from the shore to the shacks on snowmobiles, six-packs of beer strapped on behind them like a half dozen miniature passengers. “Sit and rest,” Mark said. “I’m cooking.” He sautéed minced onion in our homemade butter, added a little handful of crushed, dried sage, and when the onion was translucent, he sprinkled n flour to make a roux, which he loosened with beer, in honor of the fishermen. He added cubed carrot, celery root, potato, and some stock, and then the fish, cut into pieces, and when they were all cooked through he poured in a whole morning milking’s worth of Delia’s yellow cream. Icefish chowder, rich and warm, eaten while sitting in Mark’s lap, my feet so close to the woodstove that steam came off my damp socks.

In the seventh century A.D. the Bulgars in turn began to migrate into the Balkans. They had come originally from central Asia and were said to be related to the Huns. They were of the same stock as the Turks and spoke a language similar to Turkish. Before migrating to the Balkans, they had lived north of the Black Sea. Their social order was vastly different from that of the Slavs, although eventually the Slavic system became dominant. The Bulgars, unlike the Slavs who repudiated the concept of kingship, were governed autocratically by khans. The Bulgars were warriors who fought on horseback, and their customs and dress were Asiatic. When the Bulgars overran what is now northeastern Bulgaria, they found Slavic tribes already established and quickly made peace with them in order to strengthen themselves against the Byzantines. As the Slavs were far more numerous than the Bulgars, the latter were assimilated, and within two centuries the Bulgars had been completely slavicized. The Slavic language and culture were adopted, although the Bulgarian name and political structure were retained.

Minestrone Soup Minestrone is a classic Italian vegetable soup. The zucchini and cabbage are added at the end for a burst of fresh flavor. INGREDIENTS | SERVES 8 3 cloves garlic, minced 15 ounces canned fire-roasted diced tomatoes 28 ounces canned crushed tomatoes 2 stalks celery, diced 1 medium onion, diced 3 medium carrots, diced 3 cups Roasted Vegetable Stock or Chicken Stock 30 ounces canned kidney beans, drained and rinsed 2 tablespoons tomato paste 2 tablespoons minced basil 2 tablespoons minced oregano 2 tablespoons minced Italian parsley 1½ cups shredded cabbage ¾ cup diced zucchini 1 teaspoon salt ½ teaspoon pepper 8 ounces small cooked pasta Add the garlic, diced and crushed tomatoes, celery, onions, carrots, stock, beans, tomato paste, basil, and spices to a 4-quart slow cooker. Cook on low heat for 6–8 hours. Add shredded cabbage and zucchini and turn to high for the last hour. Stir in the salt, pepper, and pasta before serving. PER SERVING Calories: 270 | Fat: 1.5g | Sodium: 900mg | Carbohydrates: 55g | Fiber: 10g | Protein: 13g Suggested Pasta Shapes for Soup Anchellini, small shells, hoops, alfabeto, or ditaletti are all small pasta shapes suitable for soup. For heartier soups, try bow ties or rotini. Thin rice noodles or vermicelli are better for Asian-style soups. Mushroom Barley Soup Using three types of mushrooms adds a lot of flavor to this soup. INGREDIENTS | SERVES 8 1 ounce dried porcini mushrooms 1 cup boiling water 1½ teaspoons butter 5 ounces sliced fresh shiitake mushrooms 4 ounces sliced fresh button mushrooms 1 large onion, diced 1 clove garlic, minced

4 cups (940 ml) homemade Chicken Stock (see page 198) or ready-to-eat chicken broth with 1 envelope (1 tablespoon, or 7 g) plain gelatin added ½ cup (80 g) yellow onion, chopped ½ cup (65 g) carrot, chopped 1 tablespoon (4 g) minced fresh parsley ½ teaspoon minced fresh thyme 1 bay leaf ½ teaspoon black pepper 4 ounces (115 g) uncooked GF macaroni or small pasta shells 2 cups (about ¾ pound, or 340 g) cubed cooked turkey 1 cup (180 g) chopped tomatoes In a large sauce pot over medium heat, combine broth, onion, carrot, parsley, thyme, bay leaf, and pepper. Bring to a boil. Stir in macaroni, cover, and reduce heat. Simmer for about 6 minutes. Stir in turkey and tomatoes. Cook until heated through and macaroni is tender. Discard bay leaf before serving.

Sautéed Dorado with Creole Tomato Sauce “First, catch a 3-foot dorado,” my step-by-step notes for this recipe begin. That part over, the preparation is simple—all that fabulously fresh fish requires. With white-fleshed, delicate fish such as dorado, I prefer to garnish it with the sauce, rather than cook it in the sauce, as Daphne did with her tuna in Bequia. For the sauce 4 tablespoons olive oil 2 cloves garlic, chopped 2 medium onions, sliced thinly 3 sweet bell peppers (a combination of red, green, and/or yellow), thinly sliced and slices cut in half 1⁄2 teaspoon hot pepper, seeded and finely chopped Salt and freshly ground black pepper 2 green onions, thinly sliced on the diagonal 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme 2 tablespoons cilantro, chopped 3–4 tomatoes, chopped 1⁄2 cup white wine (approx.) For the fish 2 limes 21⁄2–3 pounds dorado or other fish fillets 1 cup flour Salt and freshly ground black pepper 2 tablespoons butter 2 tablespoons olive oil 2 cloves garlic, thickly sliced 1. To make the sauce: In a large, heavy pan with a lid, heat the olive oil. Add the garlic and onions and cook gently over medium heat, stirring frequently, until the onions are meltingly soft and translucent (but not brown), about 10 minutes. 2. Add the sweet and hot peppers, and cook about 10 minutes more, stirring occasionally. Season with salt and pepper and add green onions, thyme, cilantro, and tomatoes. Cover and cook until the sauce has thickened a bit, about 10 minutes. 3. Add the white wine and simmer a bit longer for the flavors to blend. Taste and adjust seasoning, adding a bit more wine, stock, or water if the sauce seems too thick. Keep warm over low heat. 4. Meanwhile, squeeze the limes over the fish, and rub with the pith. Season the flour with salt and pepper and dredge the fillets in the mixture. 5. In a large skillet, heat the butter and oil. Add the sliced garlic cloves and allow them to sauté for about 5 minutes over low heat. 6. Remove the garlic and raise the heat to medium. Sauté the dorado fillets, about 4 minutes per side (if thick), turning only once. Fish is done when it just flakes. Serve with rice and the warm tomato sauce. Serves 6

An Inquiry into the Nature and Causes of the Wealth of Nations (Smith, Adam) - Your Highlight on page 1 | location 54-60 | Added on Thursday, 13 November 2014 06:53:21 Whatever be the actual state of the skill, dexterity, and judgment, with which labour is applied in any nation, the abundance or scantiness of its annual supply must depend, during the continuance of that state, upon the proportion between the number of those who are annually employed in useful labour, and that of those who are not so employed. The number of useful and productive labourers, it will hereafter appear, is everywhere in proportion to the quantity of capital stock which is employed in setting them to work, and to the particular way in which it is so employed. The second book, therefore, treats of the nature of capital stock, of the manner in which it is gradually accumulated, and of the different quantities of labour which it puts into motion, according to the different ways in which it is employed.

If your needs are not attainable through safe instruments, the solution is not to increase the rate of return by upping the level of risk. Instead, goals may be revised, savings increased, or income boosted through added years of work. . . . Somebody has to care about the consequences if uncertainty is to be understood as risk. . . . As we’ve seen, the chances of loss do decline over time, but this hardly means that the odds are zero, or negligible, just because the horizon is long. . . . In fact, even though the odds of loss do fall over long periods, the size of potential losses gets larger, not smaller, over time. . . . The message to emerge from all this hype has been inescapable: In the long run, the stock market can only go up. Its ascent is inexorable and predictable. Long-term stock returns are seen as near certain while risks appear minimal, and only temporary. And the messaging has been effective: The familiar market propositions come across as bedrock fact. For the most part, the public views them as scientific truth, although this is hardly the case. It may surprise you, but all this confidence is rather new. Prevailing attitudes and behavior before the early 1980s were different. Fewer people owned stocks then, and the general popular attitude to buying stocks was wariness, not ebullience or complacency. . . . Unfortunately, the American public’s embrace of stocks is not at all related to the spread of sound knowledge. It’s useful to consider how the transition actually evolved—because the real story resists a triumphalist interpretation. . . . Excessive optimism helps explain the popularity of the stocks-for-the-long-run doctrine. The pseudo-factual statement that stocks always succeed in the long run provides an overconfident investor with more grist for the optimistic mill. . . . Speaking with the editors of Forbes.com in 2002, Kahneman explained: “When you are making a decision whether or not to go for something,” he said, “my guess is that knowing the odds won’t hurt you, if you’re brave. But when you are executing, not to be asking yourself at every moment in time whether you will succeed or not is certainly a good thing. . . . In many cases, what looks like risk-taking is not courage at all, it’s just unrealistic optimism. Courage is willingness to take the risk once you know the odds. Optimistic overconfidence means you are taking the risk because you don’t know the odds. It’s a big difference.” Optimism can be a great motivator. It helps especially when it comes to implementing plans. Although optimism is healthy, however, it’s not always appropriate. You would not want rose-colored glasses in a financial advisor, for instance. . . . Over the long haul, the more you are exposed to danger, the more likely it is to catch up with you. The odds don’t exactly add, but they do accumulate. . . . Yet, overriding this instinctive understanding, the prevailing investment dogma has argued just the reverse. The creed that stocks grow steadily safer over time has managed to trump our common-sense assumption by appealing to a different set of homespun precepts. Chief among these is a flawed surmise that, with the passage of time, downward fluctuations are balanced out by compensatory upward swings. Many people believe that each step backward will be offset by more than one step forward. The assumption is that you can own all the upside and none of the downside just by sticking around. . . . If you find yourself rejecting safe investments because they are not profitable enough, you are asking the wrong questions. If you spurn insurance simply because the premiums put a crimp in your returns, you may be destined for disappointment—and possibly loss.

Essential Ingredients in the Paleo Kitchen   Transitioning to a Paleo lifestyle means that gradually you’ll become familiar with previously unknown ingredients. Stock your pantry with some of the foods from below and you’ll always have something quick and easy to whip up: Frozen broth (for adding to meals in a pinch – see recipe below) Plenty of dried herbs and spices (oregano, black pepper, turmeric and cinnamon are always needed and full of antioxidants) Cans of coconut milk and cream (for soups and smoothies) Coconut oil, olive oil, avocado oil (for cooking and dressings) Fresh lemons Fresh garlic and ginger Fresh herbs such as coriander and parsley (grow some on your kitchen window sill) Avocadoes A jar of tahini (a great peanut butter substitute and salad dressing ingredient) Dijon mustard (for any kind of meat) Honey Crushed tomatoes or tomato puree (avoid those brands in cans) Eggs Greek yogurt (for sauces) A bar of 80% cacao dark chocolate (for when your cravings hit!) Plenty of good quality butter

When traditional cultures are outlawed, that is the homogenization of culture. It’s an old story, which could be told by any Native American, or by my grandparents, who fled pogroms and saw the Eastern European Yiddishkeit they were born into disperse and disappear in a single generation. By the time I headed home to the land of obscenely stocked supermarket shelves, I had come to the conclusion that no matter what I said or did, my presence in Africa served only to glamorize the capitalist world order, adding to the seductive allure that if you abandon your traditional culture, educate your kids in colonial languages at missionary schools, and grow cacao beans for export, maybe someday you’ll accumulate the kind of excess wealth to travel to the other side of the globe, just for fun and stimulation.

Looping her arms about his neck, she rose up on tiptoe to kiss his mouth. This time she was the one to instigate the duel of tongues and lips that sent her senses reeling. This time she was the one in control. Until Dom pulled down her bodice and corset and shift to bare her breasts. Oh, sweet Lord in heaven. He was more wicked--and more wonderful at this--than even she could have imagined. But she could be wicked, too. Remembering what Nancy had told her about men, she reached down between them to cup the hard length of him through his trousers. He jerked back. “What are you doing?” How wonderful to be the one to shock him! Though she noticed he didn’t step away or pull her hand off him. And his flesh seemed to grow beneath her very fingers. “Don’t you like it?” she said in what she hoped was a sultry-sounding voice. “Good God, yes.” He practically groaned the words. “But where the blazes did you learn to do it?” “Nancy said men like to be touched…down there.” “Wonderful. Now the sinner is instructing the saint,” he muttered before he took her mouth again, giving her no chance to protest that she wasn’t as saintly as he assumed. But clearly he’d guessed because he leaned into her hand, letting her fully explore the male appendage that Nancy had only described in furtive whispers. To Jane’s delight, the more she rubbed him through his trousers, the more his kiss changed, grew bolder, hotter, fiercer. How delicious! They had certainly never done anything like this in their youth. Perhaps if they had, he wouldn’t have been so content to toss her aside. It was definitely making her ignite. Or perhaps it was his hands roaming her body doing that. Whichever the case, an unfamiliar ache began between her legs that made her want to squirm. So she focused on caressing him with renewed vigor, hoping to regain control over this…insanity. He grabbed her hand to still it. She tore her mouth from his. “What? Am I doing it wrong?” “If you do it any more right, I will embarrass myself.” He fixed her with a dark stare. “Or perhaps that’s what you want. Another way to torture me.” “I don’t know what you mean. Am I doing it right or am I torturing you? Which is it?” He searched her face, then, apparently satisfied with what he saw there, smiled faintly. “Both.” Taking her by surprise, he dripped onto the pianoforte bench and tugged her across his lap. “Here, I’ll show you.” As he drew her skirts up to her knees, she froze. “I don’t know if this is…such a good idea, Dom.” “Oh, trust me, it’s a fine idea.” He smoothed his hands up her stockings and past her garters until he came to her drawers. “Before you go running off to seal your ‘arrangement’ with Blakeborough, you should at least have a taste of passion. Just so you’ll know how important it really is.” Pressing his mouth to her ear, he added, “Men aren’t the only ones who like to be touched there, sweeting.” That remark really made her want to squirm, but before she could ask about it, he kissed her mouth again and she gave herself up to the kiss. And then he was stroking her between her legs, right where she ached. Her legs fell open, she wasn’t even sure how. Then his clever fingers were inside her drawers and finding the delicate flesh beneath her curls and doing outrageous things to it that made her shimmy and wriggle on his lap. “Feels good, doesn’t it?” he rasped against her lips. “Yes. Is it…too very wicked?” He gave a strained laugh. “Not too very wicked.” He delved inside her with one finger. “Dom!” she squeaked, but he continued the caress, and her heart felt as if it might leap from her chest, it raced so hard. “Dom…That’s…oh…” “God, sweeting,” he said as he slid his finger in and out, driving her insane, “don’t ever tell me again that passion means nothing to you. You’re so warm and wet. Perfect. So beautifully perfect.

Bizarre and Surprising Insights—Consumer Behavior Insight Organization Suggested Explanation7 Guys literally drool over sports cars. Male college student subjects produce measurably more saliva when presented with images of sports cars or money. Northwestern University Kellogg School of Management Consumer impulses are physiological cousins of hunger. If you buy diapers, you are more likely to also buy beer. A pharmacy chain found this across 90 days of evening shopping across dozens of outlets (urban myth to some, but based on reported results). Osco Drug Daddy needs a beer. Dolls and candy bars. Sixty percent of customers who buy a Barbie doll buy one of three types of candy bars. Walmart Kids come along for errands. Pop-Tarts before a hurricane. Prehurricane, Strawberry Pop-Tart sales increased about sevenfold. Walmart In preparation before an act of nature, people stock up on comfort or nonperishable foods. Staplers reveal hires. The purchase of a stapler often accompanies the purchase of paper, waste baskets, scissors, paper clips, folders, and so on. A large retailer Stapler purchases are often a part of a complete office kit for a new employee. Higher crime, more Uber rides. In San Francisco, the areas with the most prostitution, alcohol, theft, and burglary are most positively correlated with Uber trips. Uber “We hypothesized that crime should be a proxy for nonresidential population.…Uber riders are not causing more crime. Right, guys?” Mac users book more expensive hotels. Orbitz users on an Apple Mac spend up to 30 percent more than Windows users when booking a hotel reservation. Orbitz applies this insight, altering displayed options according to your operating system. Orbitz Macs are often more expensive than Windows computers, so Mac users may on average have greater financial resources. Your inclination to buy varies by time of day. For retail websites, the peak is 8:00 PM; for dating, late at night; for finance, around 1:00 PM; for travel, just after 10:00 AM. This is not the amount of website traffic, but the propensity to buy of those who are already on the website. Survey of websites The impetus to complete certain kinds of transactions is higher during certain times of day. Your e-mail address reveals your level of commitment. Customers who register for a free account with an Earthlink.com e-mail address are almost five times more likely to convert to a paid, premium-level membership than those with a Hotmail.com e-mail address. An online dating website Disclosing permanent or primary e-mail accounts reveals a longer-term intention. Banner ads affect you more than you think. Although you may feel you've learned to ignore them, people who see a merchant's banner ad are 61 percent more likely to subsequently perform a related search, and this drives a 249 percent increase in clicks on the merchant's paid textual ads in the search results. Yahoo! Advertising exerts a subconscious effect. Companies win by not prompting customers to think. Contacting actively engaged customers can backfire—direct mailing financial service customers who have already opened several accounts decreases the chances they will open more accounts (more details in Chapter 7).

Some Tips to Preserve Flowers Fresh Longer Receiving new and lovely blossoms is among the most wonderful emotions in the world. It creates you feel loved, and unique, critical. Nothing really beats fresh flowers to mention particular feelings of love and devotion. This is actually the reason why you can tell how a celebration that is unique is from the quantity and type of flowers current, sold or whether available one to the other. Without a doubt the rose sector actually flowers online stores can not slow-down anytime soon and are booming. Weddings, Valentines Day, birthday, school, anniversaries, brand all without and the most significant instances a doubt flowers are part of it. The plants could have been picked up professionally or ordered through plants online, regardless of the means, new blossoms can present in a celebration. The challenge with receiving plants, however, is how to maintain their freshness longer. Really, merely placing them on vases filled up with water wouldn’t do the trick, here are a few established ways you'll be able to keep plants clean and sustained for times:  the easiest way to keep plants is by keeping them inside the refrigerator. Here is the reason why most flower shops have huge appliances where they keep their stock. If you have added place in the fridge (and endurance) you're able to just put the flowers before bed-time and put it within the fridge. In the morning you could arrange them again and do the same within the days.  If you are partial to drinking pop, specially the obvious ones like Sprite and 7 Up, you need to use this like a chemical to preserve the flowers fresh. Just serve a couple of fraction of mug of pop to mix within the water in the vase. Sugar is just a natural chemical and soda has high-sugar content, as you know.  To keep the petals and sepals fresh-looking attempt to apply somewhat of hairspray on the couple of plants or aroma. Stay from a length (about one feet) then provide the blossoms a fast spritz, notably to the leaves and petals.  the trick to maintaining cut flowers new is always to minimize the expansion of bacteria while in the same period give you the plants with all the diet it needs. Since it has properties for this function vodka may be used. Just blend of vodka and sugar for the water that you're going to use within the vase but make sure to modify the water daily using the vodka and sugar solution.  Aspirin is also recognized to preserve flowers fresh. Only break a pill of aspirin before you place the plants, and blend it with the water. Remember which you need to add aspirin everytime the water changes.  Another effective approach to avoid the growth of bacteria is to add about a quarter teaspoon of bleach inside the water within the vase. Mix in a few teaspoon of sugar for the blossoms and also diet will definitely last considerably longer. The number are only several of the more doable ways that you can do to make sure that it is possible to enjoy those arrangement of flowers you obtained from the person you worry about for a very long time. They could nearly last but atleast the message it offered will soon be valued inside your heart for the a long time.

The selection of common stocks for the portfolio of the defensive investor should be a relatively simple matter. Here we would suggest four rules to be followed: 1. There should be adequate though not excessive diversification. This might mean a minimum of ten different issues and a maximum of about thirty.† 2. Each company selected should be large, prominent, and conservatively financed. Indefinite as these adjectives must be, their general sense is clear. Observations on this point are added at the end of the chapter. 3. Each company should have a long record of continuous dividend payments. (All the issues in the Dow Jones Industrial Average met this dividend requirement in 1971.) To be specific on this point we would suggest the requirement of continuous dividend payments beginning at least in 1950.* 4. The investor should impose some limit on the price he will pay for an issue in relation to its average earnings over, say, the past seven years. We suggest that this limit be set at 25 times such average earnings, and not more than 20 times those of the last twelve-month period. But such a restriction would eliminate nearly all the strongest and most popular companies from the portfolio. In particular, it would ban virtually the entire category of “growth stocks,” which have for some years past been the favorites

Over the next six months, we discovered the company had been pursuing deals in an ad hoc, opportunistic way, struggling in four key areas: identifying which companies to acquire, performing due diligence on these companies, calculating their value, and integrating acquisitions into our business. Taking stock of our deficits led us to a powerful, four-step model for pursuing M&A,

He gazed out of the window for a moment, fingering his stock, obviously in two minds whether to continue or not. Then he turned and faced Macdonald and added: “There are occasions in married life when, for one reason or another, a husband puts his foot down without regard to ensuing recriminations. The same is true of a wife. Sister Monica did not constitute one of these occasions.

A Commonwealth of Dominica passport provided visa-free or visa-on-arrival access to more than 115 countries around the world, including the entire European Union, which made it the perfect accessory for any fugitive’s well-stocked go bag. As an added bonus, he could sock away millions of dollars of his Kyte profits in Dominica’s banks without attracting the attention of the IRS or the FBI.

As I travel around the financial services industry today, the most interesting trend I see is the one toward relationship consolidation. Now that Glass-Steagall has been repealed, and all financial services providers can provide just about all financial services, there's a tendency - particularly as people get older - to want to tie everything up... to develop a plan, which implies having a planner. A planner, not a whole bunch of 'em... You've got basically two options. One is that you can sit here and wait for a major investment firm, which handles your client's investment portfolio while you handle the insurance, to bring their developing financial and estate planning capabilities to your client's door. And to take over the whole relationship. In this case, you have chosen to be the Consolidatee. A better option is for you to be the Consolidator. That is, you go out and consolidate the clients' financial lives pursuant to a really great plan - the kind you pride yourselves on. And of course that would involve your taking over management of the investment portfolio. Let's start with the classic Ibbotson data [Stocks, Bonds, Bills and Inflation Yearbook, Ibbotson Associates]. In the only terms that matter to the long-term investor - the real rate of return - he [the stockholder] got paid more like three times what the bondholder did. Why would an efficient market, over more than three quarters of a centry, pay the holders of one asset class anything like three times what it paid the holders of the other major asset class? Most people would say: risk. Is it really risk that's driving the premium returns, or is it volatility? It's volatility.... I invite you to look carefully at these dirty dozen disasters: the twelve bear markets of roughly 20% or more in the S&P 500 since the end of WWII. For the record, the average decline took about thirteen months from peak to trough, and carried the index down just about 30%. And since there've been twelve of these "disasters" in the roughly sixty years since war's end, we can fairly say that, on average, the stock market in this country has gone down about 30% about one year in five.... So while the market was going up nearly forty times - not counting dividends, remember - what do we feel was the major risk to the long-term investor? Panic. 'The secret to making money in stocks is not getting scared out of them' Peter Lynch.

Capital stock and additional paid-in capital represent the original capital invested into the business and any additional funds added later.

In an ideal world, the intelligent investor would hold stocks only when they are cheap and sell them when they become overpriced, then duck into the bunker of bonds and cash until stocks again become cheap enough to buy. From 1966 through late 2001, one study claimed, $1 held continuously in stocks would have grown to $11.71. But if you had gotten out of stocks right before the five worst days of each year, your original $1 would have grown to $987.12.1 Like most magical market ideas, this one is based on sleight of hand. How, exactly, would you (or anyone) figure out which days will be the worst days—before they arrive? On January 7, 1973, the New York Times featured an interview with one of the nation’s top financial forecasters, who urged investors to buy stocks without hesitation: “It’s very rare that you can be as unqualifiedly bullish as you can now.” That forecaster was named Alan Greenspan, and it’s very rare that anyone has ever been so unqualifiedly wrong as the future Federal Reserve chairman was that day: 1973 and 1974 turned out to be the worst years for economic growth and the stock market since the Great Depression.2 Can professionals time the market any better than Alan Green-span? “I see no reason not to think the majority of the decline is behind us,” declared Kate Leary Lee, president of the market-timing firm of R. M. Leary & Co., on December 3, 2001. “This is when you want to be in the market,” she added, predicting that stocks “look good” for the first quarter of 2002.3 Over the next three months, stocks earned a measly 0.28% return, underperforming cash by 1.5 percentage points. Leary is not alone. A study by two finance professors at Duke University found that if you had followed the recommendations of the best 10% of all market-timing newsletters, you would have earned a 12.6% annualized return from 1991 through 1995. But if you had ignored them and kept your money in a stock index fund, you would have earned 16.4%.

Here are some of the handicaps mutual-fund managers and other professional investors are saddled with: With billions of dollars under management, they must gravitate toward the biggest stocks—the only ones they can buy in the multimillion-dollar quantities they need to fill their portfolios. Thus many funds end up owning the same few overpriced giants. Investors tend to pour more money into funds as the market rises. The managers use that new cash to buy more of the stocks they already own, driving prices to even more dangerous heights. If fund investors ask for their money back when the market drops, the managers may need to sell stocks to cash them out. Just as the funds are forced to buy stocks at inflated prices in a rising market, they become forced sellers as stocks get cheap again. Many portfolio managers get bonuses for beating the market, so they obsessively measure their returns against benchmarks like the S & P 500 index. If a company gets added to an index, hundreds of funds compulsively buy it. (If they don’t, and that stock then does well, the managers look foolish; on the other hand, if they buy it and it does poorly, no one will blame them.) Increasingly, fund managers are expected to specialize. Just as in medicine the general practitioner has given way to the pediatric allergist and the geriatric otolaryngologist, fund managers must buy only “small growth” stocks, or only “mid-sized value” stocks, or nothing but “large blend” stocks.6 If a company gets too big, or too small, or too cheap, or an itty bit too expensive, the fund has to sell it—even if the manager loves the stock. So

First of all, recognize that an index fund—which owns all the stocks in the market, all the time, without any pretense of being able to select the “best” and avoid the “worst”—will beat most funds over the long run. (If your company doesn’t offer a low-cost index fund in your 401(k), organize your coworkers and petition to have one added.) Its rock-bottom overhead—operating expenses of 0.2% annually, and yearly trading costs of just 0.1%—give the index fund a

It would be logical for any group whose only sense of identity is the negative one of wickedness and oppression to dilute its wickedness by mixing with more virtuous groups. This is, upon reflection, exactly what celebrating diversity implies. James Carignan, a city councilor in Lewiston, Maine, encouraged the city to welcome refugees from the West African country of Togo, writing, “We are too homogeneous at present. We desperately need diversity.” He said the Togolese—of whom it was not known whether they were literate, spoke English, or were employable—“will bring us the diversity that is essential to our quest for excellence.” Likewise in Maine, long-serving state’s attorney James Tierney wrote of racial diversity in the state: “This is not a burden. This is essential.” An overly white population is a handicap. Gwynne Dyer, a London-based Canadian journalist, also believes whites must be leavened with non-whites in a process he calls “ethnic diversification.” He noted, however, that when Canada and Australia opened their borders to non-white immigration, they had to “do good by stealth” and not explain openly that the process would reduce whites to a minority: “Let the magic do its work, but don’t talk about it in front of the children. They’ll just get cross and spoil it all.” Mr. Dyer looked forward to the day when politicians could be more open about their intentions of thinning out whites. President Bill Clinton was open about it. In his 2000 State of the Union speech, he welcomed predictions that whites would become a minority by mid-century, saying, “this diversity can be our greatest strength.” In 2009, before a gathering of the American-Arab Anti-Discrimination Committee, he again brought up forecasts that whites will become a minority, adding that “this is a very positive thing.” [...] Harvard University professor Robert Putnam says immigrants should not assimilate. “What we shouldn’t do is to say that they should be more like us,” he says. “We should construct a new us.” When Marty Markowitz became the new Brooklyn borough president in 2002, he took down the portrait of George Washington that had hung in the president’s office for many years. He said he would hang a picture of a black or a woman because Washington was an “old white man.” [...] In 2000, John Sharp, a former Texas comptroller and senator told the state Democratic Hispanic Caucus that whites must step aside and let Hispanics govern, “and if that means that some of us gringos are going to have to give up some life-long dreams, then we’ve got to do that.” When Robert Dornan of California was still in Congress, he welcomed the changing demographics of his Orange County district. “I want to see America stay a nation of immigrants,” he said. “And if we lose our Northern European stock—your coloring and mine, blue eyes and fair hair—tough!” Frank Rich, columnist for the New York Times, appears happy to become a minority. He wrote this about Sonya Sotomayor’s Senate confirmation hearings: “[T]his particular wise Latina, with the richness of her experiences, would far more often than not reach a better [judicial] conclusion than the individual white males she faced in that Senate hearing room. Even those viewers who watched the Sotomayor show for only a few minutes could see that her America is our future and theirs is the rapidly receding past.” It is impossible to imagine people of any other race speaking of themselves this way.

You've probably heard of the QQQ. It is a great trading or investment vehicle. When you buy shares of the QQQ, you are getting exposure to Apple, Netflix, Google, Amazon, Facebook, and many other tech (and some non-tech) stocks. If you buy the QQQ and hold it for the long-term, you will be able to profit from the long-term growth of the tech industry. You've probably also heard of indexing. It consists of buying an index (usually using an ETF like the SPY or QQQ), and holding it for the long-term. Indexing is a form of "passive investing." Passive investing refers to any strategy that does not involve a lot of thinking ("which stocks should I buy today?”) or a lot of buying or selling. When you index, you just buy whatever stocks are in the index. You only sell a stock when it gets kicked out of the index. And you only buy a stock when it gets added to the index. Or you just buy the SPY or QQQ, and these index adjustments all get done automatically for you.

implied that “at normal levels of the market” the investor should be able to obtain an  initial  dividend  return  of  between  31⁄2%  and  41⁄2%  on  his  stock purchases, to which should be added a steady increase in underly- ing value (and in the “normal market price”) of a representative

Maybe it’s not supposed to be sexy, but Teddy is bringing the sexy back to Christmas. He’s putting the X back into X-mas. He’s adding the hung into hanging the stockings. He’s about to Christmas bonus me into next week.

we think of “cutting steel” as a media expense. Cutting steel is what you do when you build a mold to create a custom product—you buy a big block of steel and then cut it into a mold in the shape you want. It’s an expensive process with little room for error; it’s why many companies choose generic or stock bottles instead of investing in custom ones. But when we compared the cost of cutting steel to the cost of marketing, the ROI suddenly started looking much better. For us, it costs an average of $150,000 to create a new unique bottle design, which looks expensive compared to selecting a stock bottle with no tooling cost. But if we saved that $150K and invested it in marketing instead, what would it buy us? Not much. Not even one quarter-page ad in a national magazine. Yet the unique bottle design can generate millions in free press and social media attention! Not to mention the marketing power it will retain, capturing retailers’ attention, landing better shelf space, and inspiring impulse purchases from new customers. Our belief was that if we created a product that exceeded expectations, people would talk about it and drive word-of-mouth. Because Method could never win the advertising battle by shouting louder, we needed the product to shout for us.

Just as Grant borrowed heavily from Houston Chamberlain, so did Stoddard borrow heavily from Grant in The Revolt Against Civilization, adding generous doses of Lombrosian-style statistical surveys to prove that the new immigrants were systematically undermining the racial future of America.* Stoddard’s Nordic type exhibited a remarkable fusion of neo-Gobinian and specifically American virtues. Nordic man was “at once democratic and aristocratic…. Profoundly individualistic and touchy about his personal rights, neither he nor his fellows will tolerate tyranny.” He was naturally averse to degeneration: “He requires healthful living conditions, and pines when deprived of good food, fresh air, and exercise.” His racial purity becomes the key to progress as well, since “our modern scientific age is mainly a product of Nordic genius.” All the nations with high infusions of Nordic blood were, according to Stoddard, “the most progressive as well as the most energetic and politically able.89 But Stoddard also dared to confront the paradox that underlay the Gobinian confrontation between cultural vitality and civilization. Even as a healthy racial stock generates society’s material wealth and cultural attainments, Gobineau had claimed, its openness to change and diversity sows the seeds of its own destruction. Ultimately the people discover that “their social environment has outrun inherited capacity.” The Anglo-Saxon heritage cannot sustain itself in the future without its racial stock. (Grant was also a keen eugenicist.) “The more complex the society and the more differentiated the stock,” Stoddard insisted, “the graver the liability of irreparable disaster.

The circle between Madison Avenue and Wall Street was complete; they were inexorably linked, in a relationship developed in ten short years, during which the ad men had created an ambience invaluable to the continuing popularity of stock speculation. The limitless, desirable, and expensive goods coming onto the market—often products of companies quoted on the Stock Exchange—could only be sold by determined advertising campaigns. If those campaigns failed, the market would slump. To maintain his place in consumer society, a man was told he needed a car, radio, icebox, and refrigerator; his wife required a washing machine, automatic furnace, and one of the modish pastel-hued toilets. To complete their domestic bliss they would have the latest in bathrooms: a shrine of stunning magnificence, containing, among other items, “a dental lavatory of vitreous china, twice fired.” To buy it would cost the average American six months’ salary. But paying was no problem; there were the installment plans. It was also part of the advertising philosophy that it was no longer enough to buy a car, radio, or refrigerator. People must have the latest model—junking the old one, even though it was still useful. Failure to do so would cause factories to close from the Atlantic to the Pacific, ending what some newspapers called “the golden era.” To protect it, they told their readers, was the patriotic duty of every American; one way to express that was, “to buy until it hurts.

you may want to start with shorting 100 shares. When the stock makes a new low from that level, the scalpers and algorithms will usually start scalping when the level breaks to the downside with a profit of 5 to 10 cents. When those scalpers take their profit, the price often pulls back to that support level to test it as a new resistance level. If it is held below the support level (now acting as a resistance level), you can start adding to your short position on the way down. If it does not act as a resistance level and the price moves back up, you will get stopped out for a small loss because you had only shorted 100 shares.

Chicken Salad à la Danny Kaye YIELD: 4 SERVINGS TO MOST AMERICANS, Danny Kaye is remembered as a splendid comedian and actor. I think of him as a friend and one of the finest cooks I have ever known. In every way, Danny was equal to or better than any trained chef. His technique was flawless. The speed at which he worked was on par with what you’d find in a Parisian brigade de cuisine. Danny taught me a great deal, mostly about Chinese cuisine, his specialty. Whenever I traveled to Los Angeles, Danny picked me up at the airport and took me to his house, where we cooked Chinese or French food. His poached chicken was the best I have ever had. His method was to put the chicken in a small stockpot, cover it with tepid water seasoned with salt, peppercorns, and vegetables, and cook it at a gentle boil for only 10 minutes, then set it aside off the heat for 45 minutes. As an added touch, he always stuck a handful of knives, forks, and spoons into the cavity of the chicken, to keep it submerged. The result is so moist, tender, and flavorful that I have used the recipe—minus the flatware—ever since. CHICKEN 1 chicken, about 3½ pounds ½ cup sliced carrot 1 cup sliced onion 1 small leek, washed and left whole 1 rib celery, washed and left whole 1 teaspoon salt ¼ teaspoon black peppercorns 2 sprigs thyme 2 bay leaves About 7 cups tepid water, or more if needed DRESSING 2 tablespoons Dijon-style mustard 1 tablespoon white wine vinegar 1 teaspoon finely chopped garlic ¼ teaspoon salt ¼ teaspoon freshly ground black pepper ½ teaspoon Tabasco hot pepper sauce 5 tablespoons extra-virgin olive oil GARNISHES 1 dozen Boston lettuce leaves, cleaned 2 dozen fresh tarragon leaves FOR THE CHICKEN: Place the chicken breast side down in a tall, narrow pot, so it fits snugly at the bottom. Add the remaining poaching ingredients. The chicken should be submerged, and the water should extend about 1 inch above it. Bring to a gentle boil, cover, and let boil gently for two minutes. Remove the pot from the heat, and set it aside to steep in the hot broth for 45 minutes. Remove the chicken from the pot, and set it aside on a platter to cool for a few minutes. (The stock can be strained and frozen for up to 6 months for use in soup.) Pick the meat from the chicken bones, discarding the skin, bones, and fat. Shred the meat with your fingers, following the grain and pulling it into strips. (The meat tastes better shredded than diced with a knife.) FOR THE DRESSING: Mix together all the dressing ingredients in a bowl large enough to hold the chicken salad. Add the chicken shreds to the dressing and toss well. Arrange the Boston lettuce leaves in a “nest” around the periphery of a platter, and spoon the room-temperature chicken salad into the center. Sprinkle with the tarragon leaves and serve.

Sugar syrup for ice tea is concocted by adding one pound of Dixie Crystal sugar to a tablespoon of water. In the south, sweetened ice tea is taken for granted, like the idea that stock car racing is our national pastime, or that the Southern Baptist church is a legitimate arm of the Republican party.

If your company has any credible strategy for providing equity-based returns with muted volatility, you have not just a value proposition, but one of the most important value propositions of our time.... What's the concept in an operating real estate REIT? Operating real estate (as distinct from net leases or mortgages, which are other financing concepts) has the potential to produce equity-like long-term returns, but isan extremely powerful diversifier, in that real estate correlates positively with inflation while stocks and bonds correlate negatively with it. Inflation, with it attendant higher interest rates, chokes off new supply of real estate: new expensive to build, to expensive to finance at prevailing market rents. When new supply dwindles, normal growth absorbs the available space and puts upward pressure on rents, increasing cash flows to the owners... until rents get to a point where new construction pencils out again. (Meanwhile, in an inflation/interest rate flareup of any consequence, stocks and bonds are usually getting hit, and sometimes hit hard.) This, to me, is a trifecta of a conceptual value proposition: (a) the potential for the equity-like long-term returns investors need, (b) historically correlated positively with inflation, unlike all financial assets, and (c) just when you think this story can't get better, with 90% of available income paid out currently to income-starved investors.... What's the concept for variable life insurance? It's certainly the least expensive long-term form of life insurance, in that, as the investment portion grows, it extinguishes the insurance company's exposure. (As Ben Baldwin gnomically and brilliantly observes, 'All insurance is term insurance.') It may also be, in a given situation, the cheapest way of funding an estate tax liability, leaving the maximum legacy to one's heirs. And, of course, if the ownership is vested in an insurance trust, one may (under current law at this writing) be bequeathing wealth without income or estate taxation. As long as there is an estate tax - any estate tax - there will be a financial planning issue in the life of every affluent household/family: how do you want the heirs to pay it? And it seems likely that, conceptually, VUL will always be an answer.... Small cap equities? The concept is, clearly, higher returns with - and precisely because of - their higher volatility.

The legacy you pass on to your children is your character, not your stocks or bonds. So dig for the best parts of your character and make them surface again and again. When you do this, you will begin to feel your worth and your children will have the added benefit of learning from you.

Factors that drive turnover for the S&P 500 and Wilshire 5000 stem from market-related events. When a company exits the S&P 500 through merger, acquisition, or bankruptcy, a committee-chosen replacement takes the departing company’s place. The Wilshire 5000 passively accepts the ebb and flow of company creation and elimination, making as-frequent-as-necessary adjustments to the composition of the index. Bankrupt companies disappear, cash merger deals require redeployment of proceeds, and stock-for-stock transactions lead to elimination of the line item of the acquired company. Public offerings of securities force full-replication Wilshire 5000 index-fund managers to raise cash to acquire newly issued shares, while spinoffs simply require adding another line to the list of security holdings. In somewhat different fashion, both the S&P 500 and the Wilshire 5000 produce extremely low, investor-friendly levels of portfolio turnover.

The next afternoon we got a studio car to take us up to the pool at the inn. We were like kids—Duke was 41, Pete 36, and I was 27. We splashed one another, pushed one another under water, and shoved one another off the diving board. We had a hell of a time, laughing and talking about all the crises during the shooting. In those days, everybody smoked. You were either odd or in training, if you didn’t. But Duke! He lit one Camel off another all day long. We used to raise hell with him about it. “You’re not patting me down already? It’s only ten-thirty in the morning, and you’re already out?” He’d start toward, you patting the pockets on his vest or pants with a big grin on his face, trying to make you think he’d forgotten his. “Hell-ooo, Ol’ Dobe,” he’d say. Then he’d start searching you like a detective looking for dope in one of today’s TV shows. When I’d give him one, he’d say, “Jesus, how can you smoke these (meaning the brand) goddamn things? I’ll give you a pack tomorrow.” He never did so, but I found a remedy for that problem. One day I was passing his dressing room—the kind that is on coasters and is on the sound stage. The door was open, and I looked in. He wasn’t there, but his cigarettes were! Right there on his dressing room table were five cartons of Camels. He’d posed for an ad for them. I just took a carton to my own dressing room, and then, when he wanted a cigarette, I gave him one of his own! He finally said, “Ya’ finally learned to smoke the best cigarette!” The reason I bring all this up is because I thought I was some sort of champ at staying underwater a long time. I figured that because of the way Duke smoked and the fact that his only exercise was playing cards, I could easily beat him swimming underwater. So, as we were splashing around, I said to Duke, “I’ll bet I can swim underwater in this pool longer than you can.” “What? Hah—hah—hah. You have ta’ be kiddin,’ friend! You are on!" I really did think I could beat him; after all, I was younger, and I exercised a lot more than he did. I played golf and tennis, and rode horseback. It was a very big pool. My turn first. I swam up and back twice and then another half. I ran out of air and surfaced. “Not too bad, for a skinny guy,” he commented and jumped in. He then went almost twice as far! I couldn’t believe it! He didn’t razz me or brag—he just knew what he could do. It never occurred to me that his lung capacity was over twice mine and that he’d been diving for abalone off Catalina Island for years.

Sometimes the wings come off the plane,” said Mayor Jacobs, “but people will accept that—if they think you’re trying to get to outer space. We were trying to do the right thing. The community was extraordinarily accepting of that. If you are terrified all the time of being excoriated in the press for some minor screwup, well, I have news for you, all progress happens in fits and starts … The space project would never have happened after the first rocket blew up if people did not accept that.” If you want to change the way people view government, “you have to change the way government views people. If you view them as a necessary evil, they won’t trust you—that is how they will view you.” But government also has to do the little things well, added Jacobs, “because they are not little—the stop signs, the curbs, the sidewalks, mowing the parks—[they are] what make people feel like they are living in a community … We have only one stock in trade—it is not building sidewalks or plowing the streets—it is trust, and if you lose that, you have nothing.

#8 Think about what running the business will mean on a day-to-day basis before you start. Every company has different challenges and different needs. A content site means writers, a distribution network, and ad reps. A shopping site means warehousing, customer service, and returns. A drop-ship site means managing remote vendors, outdated stocking information, and customer confusion. A directory site means lots of sales reps, a sophisticated customer relationship management (CRM) system, recurring billing, and customer service people dedicated to helping vendors build their profiles. Manufacturing is its own can of worms. When you think about your company, think about the type of challenges you might face and ask if they are things you personally want to deal with. If yes, make sure you have a clear plan to overcome them and speak to other people in similar situations about their challenges and their solutions. #9

PORTUGUESE KALE SOUP Feeds 6 to 8 This hearty soup is sometimes called Portuguese penicillin in the New England Portuguese community. I can see why. With this much goodness in it—Spanish chorizo, bacon, beans, and fresh kale—you have to feel good after a bowl of this soup. It’s meaty and delicious. In the middle of the winter, this soup satisfies. 1 tablespoon extra-virgin olive oil 1 pound fresh Mexican chorizo, sliced 4 thick slices bacon, diced 2 medium onions, peeled and diced 2 cloves garlic, peeled and minced 1 tablespoon chopped fresh oregano 2 large sweet potatoes, peeled and chopped 2 cups chicken stock (if you’re using boxed stock, make sure it’s gluten-free) One 15-ounce can cannellini beans, drained and rinsed 1 pound Lacinato kale, leaves stripped from the stems and cut into chiffonade Kosher salt and freshly ground black pepper Cook the chorizo and bacon. Set a Dutch oven over medium-high heat. Pour in the oil. When the oil is hot, add the chorizo and bacon. Cook, stirring frequently, until the meat is crisp, about 5 minutes. Remove it from the oil. Cook the aromatics. Turn down the heat to medium. Add the onions and garlic to the hot oil. Cook, stirring occasionally, until the onions are soft and translucent, about 7 minutes. Stir in the oregano and cook until the scent is released, about 1 minute. Cook the sweet potato. Throw the sweet potatoes into the Dutch oven and cover them with the stock. Simmer until the potato is just tender to a knife, about 15 minutes. Blend part of the soup. Pour one-third of the soup into a blender. Cover well. Remember the soup will be hot, so take care. Puree the soup. Pour it into a bowl. Continue with another third of the soup. Pour the pureed soup back into the Dutch oven. Finish the soup. Add the cooked chorizo and bacon to the soup, along with the cannellini beans. Heat the soup over medium heat. Add the kale. Cook, stirring occasionally, until the kale is wilted, about 3 minutes. Season with salt and pepper. Feel like playing? The sweet potato adds a tiny bit of sweetness to the soup, adding complexity to the taste. But if you wish, you could use russet potatoes instead.

Angelina simmered the veal shanks all afternoon in homemade chicken stock and vermouth, with shallots, garlic, and dried herbs. She made fresh egg noodles and an antipasto of spicy pickled vegetables she had put up herself the week before. When the veal had fully imparted its subtle but unmistakable flavor to the braising liquid, and the meat was beginning to bid a bond farewell to the bones, Angelina retrieved and strained the pan juices, reducing them before carefully adding eggs and cream for a thick and lustrous sauce that she brightened with a squeeze of lemon before she ladled it all over big platters of egg noodles and garnished the dishes generously with parsley and capers.

PEASE PORRIDGE in the pot, nine days old” fairly well summarizes the technique of stew preparation in Shakespeare’s day. A thick soup would have been left cooking for days at a time, with new vegetables, stock, and bits of leftover meat continually added. This Italian version contains rich duck meat, a delicious and unusual addition to pea soup.

Michael Bloomberg never fell for it—giving information away. He mixed other people’s information with proprietary data, added a layer of intelligence and—here’s the trick—made it scarce. It was expensive and had its own vertical distribution (storefronts) in the form of Bloomberg terminals. If you want breaking business news that might impact the price of a stock in your portfolio, you sign up with Bloomberg, get a terminal installed in your office, and soon the screen is rolling with an endless flow of news and financial data.

She soaked, washed, and trimmed three artichokes, baby purple Romagnas, which would sadly lose their beautiful hue once they hit hot water, then washed and peeled a bunch of pencil-thin asparagus. She pulled out several small zucchini and sliced them into translucent moons. She washed three leeks, slicing them down their centers and peeling back each layer, carefully rinsing away any sand, then chopped the white, light green, and some of the darker parts into a fine dice. She shelled a couple handfuls of spring peas, collecting them in a ceramic bowl. She chopped a bulb of fennel and julienned one more, then washed and spun the fronds. She washed the basil and mint and spun them dry. Last, she chopped the shallots. With the vegetables prepped, she started on the risotto, the base layer for the torta a strati alla primavera, or spring layer cake, she'd been finessing since her arrival, and which she hoped would become Dia's dish. She'd make a total of six 'torte': three artichoke and three asparagus. The trick was getting the risotto to the perfect consistency, which was considerably less creamy than usual. It had to be firm enough to keep its shape and support the layers that would be placed on top of it, but not gummy, the kiss of death for any risotto. She started with a 'soffritto' of shallot, fennel, and leek, adding Carnaroli rice, which she preferred to arborio, pinot grigio, and, when the wine had plumped the rice, spring-vegetable stock, one ladle at a time. Once the risotto had absorbed all the liquid and cooked sufficiently, she divided it into six single-serving crescent molds, placed the molds in a glass baking dish, and popped them all in the oven, which made the risotto the consistency of a soft Rice Krispies treat. Keeping the molds in place, she added the next layer, steamed asparagus in one version, artichoke in the other. A layer of basil and crushed pignoli pesto followed, then the zucchini rounds, flash-sauteed, and the fennel matchsticks, cooked until soft, and finally, the spring-pea puree. She carefully removed the first mold and was rewarded with a near-perfect crescent tower, which she drizzled with red-pepper coulis. Finally, she placed a dollop of chilled basil-mint 'sformato' alongside the crescent and radiated mint leaves around the 'sformato' so that it looked like a sun. The sun and the moon, 'sole e luna,' all anyone could hope for.

Investors tend to pour more money into funds as the market rises. The managers use that new cash to buy more of the stocks they already own, driving prices to even more dangerous heights. If fund investors ask for their money back when the market drops, the managers may need to sell stocks to cash them out. Just as the funds are forced to buy stocks at inflated prices in a rising market, they become forced sellers as stocks get cheap again. Many portfolio managers get bonuses for beating the market, so they obsessively measure their returns against benchmarks like the S & P 500 index. If a company gets added to an index, hundreds of funds compulsively buy it. (If they don’t, and that stock then does well, the managers look foolish; on the other hand, if they buy it and it does poorly, no one will blame them.) Increasingly, fund managers are expected to specialize. Just as in medicine the general practitioner has given way to the pediatric allergist and the geriatric otolaryngologist, fund managers must buy only “small growth” stocks, or only “mid-sized value” stocks, or nothing but “large blend” stocks.6 If a company gets too big, or too small, or too cheap, or an itty bit too expensive, the fund has to sell it—even if the manager loves the stock. So there’s no reason you can’t

The ingredient list for our standard veal stock recipe called for roasting 3,000 pounds of veal bones, to which we added 200 pounds of onions, 150 pounds of carrots, 100 pounds of celery, 12 gallons of canned tomatoes, a couple of sacks of salt, and a pound of black peppercorns.

I’m not sure anyone still says gadzooks, but it was from God’s hooks—the nails used in Jesus’s crucifixion. We can see Odds bodkins emerging from “God’s body” in Shakespeare: Henry IV, Part II has a line “God’s body! The turkeys in my pannier are quite starved.” (It’s not one of Shakespeare’s more iconic lines.) The Bard added the “cutesifying” suffix -kin later when Hamlet says, “God’s bodykins, man, much better. Use every man after his desert, and who should ’scape whipping?” Leaving off the g and y, then, yields the queer little locution Odds bodkins! we now vaguely associate with men in stockings fencing on staircases (or at least I do).

Six key themes The real reset has gone much deeper and encompasses six key themes, all of which are linked: 1) The shift from a push system, based on producer dominance, oligopolistic competition, limited supply and restricted access, to a pull system driven by consumer dominance, near-perfect competition, perfect knowledge and ubiquitous access to goods. 2) The change from mass marketing, based on a few research and segmentation studies, to personalized marketing, based on individual customer data. 3) The realization that the e-commerce revolution and the communications revolution (social media, user reviews, influencers, etc.) has broken the traditional supply chain, with its multiple players – manufacturers, branded wholesalers and retailers – all supping from the margin cup and adding their mark-ups to prices, and replaced it with a shorter and more direct route to market. 5) The realization that the stores channel was not the only, or even best, way of moving goods from factories to consumers. Indeed, that it was inferior to the e-commerce channel in many respects as a pure goods-transmission mechanism. 6) That putting the consumer at the heart of the business model required seeing the different channels as the consumer saw them – not competing, but complementary to each other. 7) That based on this, the traditional model of the store, as a ‘warehouse’ piled high with stock and with just a narrow fringe of branding and customer service on top, was obsolete and that only a ruthless attention to the remaining added value of physical stores could ensure their continued relevance and survival.

Roomba, made headlines when the company’s CEO, Colin Angle, told Reuters about its data-based business strategy for the smart home, starting with a new revenue stream derived from selling floor plans of customers’ homes scraped from the machine’s new mapping capabilities. Angle indicated that iRobot could reach a deal to sell its maps to Google, Amazon, or Apple within the next two years. In preparation for this entry into surveillance competition, a camera, new sensors, and software had already been added to Roomba’s premier line, enabling new functions, including the ability to build a map while tracking its own location. The market had rewarded iRobot’s growth vision, sending the company’s stock price to $102 in June 2017 from just $35 a year earlier, translating into a market capitalization of $2.5 billion on revenues of $660 million.1 Privacy

Em was a convert to this local recipe, even though they’d only had it a few times. The Caribbean spiny lobster was boiled, but instead of being plopped on a plate with butter and lemon, the crustacean still had a culinary journey ahead of it: the lobster was de-shelled, chopped, and added to a pan of sautéed red, green, and Scotch bonnet peppers, thyme, and garlic, with chicken stock added. Served over rice, it was heavenly.

Nowadays there are jeans in the most varied styles and cuts. What really matters is what kind of look you want and what will suit your frame best. The shape and cut of jeans is called a fit and there are many different fits. There are four main names to note and, luckily, the various fit names are pretty self-explanatory: A snug fit that's snug against the leg and tapers at the ankle. A little stretch is often added to jeans for comfort. Works best with a slim frame. Still tight but not too tight, this cut wraps around the thighs, knees and calves and is less constricting around the ankle. This is a tight cut that is great for a slender to normal figure. Sometimes referred to as Regular, this is a traditional style of denim that is cut straight from the waist to the hem. Some variations can be narrow at the ankle. Fits normal to athletic physique. Nothing better than good jeans for women, right? It is such a versatile fabric that it only improves with age and wear. We owe the French jeans. Denim is a strong and durable material for all women in their old age. Denim made from 100% cotton. Traditionally, so true denim fabrics have different colors on both sides (for true fabric fanatics, if your denim is the same color on both sides , it's actually denim, not denim! ) We recently started stocking denim, you can see our collection here and we stock a wide range of weights and colors. We also have stretch jeans, which are great for clothing brands. When I look at my jeans options in my closet, I see a lot of dark skinny jeans. While I still think this style of denim always has a place in my closet, I really enjoy seeing the more relaxed, lighter washes for spring. I found a great pair of Target straight leg jeans that I wore a few times. You get the right amount of stress without looking overly casual. I like to wear a chic top with pointy heels to balance the casual character with jeans. But they are also a great “weekend”, a pair of blankets that match a shirt and sneakers. Here are some of my favorite straight leg women's jeans, from chic dark ankle-length jeans to more casual washes in lighter colors with a worn look. Mouse over the image and click on the product to buy the items. I wore my jeans many times this spring. I love the wash and texture of the jeans, and they have good stretch too! Navy makes a really nice straight leg jeans and comes in a classic dark wash. The jeans I'm wearing in the photos above are Universal Thread High-Rise Distressed Straight Cropped Jeans. I would never have bought these based on the image on the internet, but personally they are a great cropped option. I have curves and am wearing a size 7. cut my leg in half. These were just the right length and the skyscraper is also a nice addition. They are comfortable and casual, but I would like them to be a little tighter as they are lighter.