Bacon Best Quotes

Age appears best in four things: old wood to burn, old wine to drink, old friends to trust and old authors to read.

By far the best proof is experience.

The best part of beauty is that which no picture can express.

Breakfast is the only meal of the day that I tend to view with the same kind of traditionalized reverence that most people associate with Lunch and Dinner. I like to eat breakfast alone, and almost never before noon; anybody with a terminally jangled lifestyle needs at least one psychic anchor every twenty-four hours, and mine is breakfast. In Hong Kong, Dallas or at home — and regardless of whether or not I have been to bed — breakfast is a personal ritual that can only be properly observed alone, and in a spirit of genuine excess. The food factor should always be massive: four Bloody Marys, two grapefruits, a pot of coffee, Rangoon crepes, a half-pound of either sausage, bacon, or corned beef hash with diced chiles, a Spanish omelette or eggs Benedict, a quart of milk, a chopped lemon for random seasoning, and something like a slice of Key lime pie, two margaritas, and six lines of the best cocaine for dessert… Right, and there should also be two or three newspapers, all mail and messages, a telephone, a notebook for planning the next twenty-four hours and at least one source of good music… All of which should be dealt with outside, in the warmth of a hot sun, and preferably stone naked.

No worries, Atticus. I will snarf surreptitiously. And I should get bacon, because my adverb was two syllables longer than yours, plus a bonus for alliteration." I grinned. "It's a deal. You're the best hound ever.

It’s best not to experiment on yourself. Bacon practically froze himself to death in one of his experiments and died of pneumonia.” {Right! Bacon must be heated. Knew that already, but thanks for the reminder.}

In my lame pescetarian defense, it's very hard to be a girl and say you won't eat something. Refuse one plate of bacon-wrapped pork rinds and you're anorexic. Accept them and you're on the Atkins. Excuse yourself to go to the bathroom and you're bulimic. Best to keep perfectly still and bring an IV of fluids with you to dinner.

Virtue is like precious odours, more fragrant when they are incensed or crushed; for prosperity doth best discover vice, but adversity doth best discover virtue.

Old wood best to burn, old wine to drink, old friends to trust, and old authors to read.

Virtue is like a rich stone, best plain set.

Despise no new accident in your body, but ask opinion of it… There is a wisdom in this beyond the rules of physic. A man’s observation, what he finds good and of what he finds hurt of, is the best physic to preserve health.

He finally pulled it all back into his heart, sucking in the painful tide of his misery. In the Glade, Chuck had become a symbol for him—a beacon that somehow they could make everything right again in the world. Sleep in beds. Get kissed goodnight. Have bacon and eggs for breakfast, go to a real school. Be happy. But now Chuck was gone. And his limp body, to which Thomas still clung, seemed a cold talisman—that not only would those dreams of a hopeful future never come to pass, but that life had never been that way in the first place. That even in escape, dreary days lay ahead. A life of sorrow. His returning memories were sketchy at best. But not much good floated in the muck. Thomas reeled in the pain, locked it somewhere deep inside him. He did it for Teresa. For Newt and Minho. Whatever darkness awaited them, they’d be together, and that was all that mattered right then.

We were having the best time working together, too, except when he'd make a mistake on an order and I'd have to be an advocate for my customer. I always mentioned it sweetly. "You didn't say hold the bacon, Hope." "Barverman, I said it twice." "You must have said it to someone else." "I said it to you." Clang. "Don't clang pots at me.

Age appears to be best in four things; old wood best to burn, old wine to drink, old friends to trust, and old authors to read.

Insist on yourself; never imitate. Your own gift you can present every moment with the cumulative force of a whole life’s cultivation; but of the adopted talent of another you have only an extemporaneous, half possession. That which each can do best, none but his Maker can teach him. No man yet knows what it is, nor can, till that person has exhibited it. Where is the master who could have taught Shakespeare? Where is the master who could have instructed Franklin, or Washington or Bacon, or Newton? Every great man is unique.

He that hath wife and children," says Lord Bacon, "hath given hostages to fortune; for they are impediments to great enterprises, either of virtue or mischief. Certainly the best works, and of greatest merit for the public, have proceeded from the unmarried or childless men." I say the same of women.

The 'dance of love' has different themes and moods, just like every relationship has its highs and lows. Enjoy the high moments and hang-on during the downtimes. The diverse range of emotions is the experience that builds you two. Your ability to perfectly switch between these moments and make the best out of the one you find yourself per time, proves that you are not only involved in the relationship like the chicken is in the business of making eggs but also very committed to it like the pig is in the business of making bacon.

Believing that I was born for the service of mankind, and regarding the care of the commonwealth as a kind of common property, which like the air and the water, belongs to everybody, I set myself to consider in what way mankind might best be served, and what service was myself best fitted by nature to perform.

You don’t hate him.” “I do,” Georgie said. “His face is always wet, and the best thing he smells like is bacon bits.

On the wall next to the door we’d entered through was a huge floor-to-ceiling bulletin/whiteboard combo and hanging from a thumbtack on the bulletin board amongst pictures and other various sorts of memorabilia was my bra. It’d been washed but it still had a good many blotches of pink on it. If that wasn’t shocking enough, the dialogue written over the last two weeks on the whiteboard pertaining to said bra certainly was. I’ll include the copy just so you can truly appreciate what I’m dealing with here. Tristan’s Mom: What’s this? Tristan: A size 34B lace covered slingshot. Jeff: Nice! Tristan’s Mom: Do I want to know? Tristan: I don’t know, do you? Tristan’s Mom: Not really. Are you planning on returning it or did you win some kind of prize? Tristan: I plead the fifth. Tristan’s Dad: Well done son. Jeff: Ditto! Tristan’s Mom: Don’t encourage him. Tristan: Gee, thanks Mom. Tristan’s Dad: Can’t a father be proud of his only child? Tristan’s Mom: He doesn’t need your help…obviously. Tristan’s Dad: That’s because he takes after me. Tristan: Was there anything else I can do for you two? Tristan’s Mom: Tell her I tried to get the stains out, but I’m afraid they set in before I got to it. Tristan: I’m sure she’ll appreciate your effort, but if I’m any judge (and I’d like to think I am) its size has caused it to become obsolete and she needs to trade up. Jeff: I’m so proud. Tristan: Thanks man. Tristan’s Mom: A name would be nice you know. Tristan: Camie. Tristan’s Mom: Do we get to meet her? Tristan: Sure. I’ll have my people call your people and set it up. Tristan’s Mom: I don’t know why I bother. Do you want anything from the store? Tristan: Yeah, Camie’s sleeping over tonight and I promised her bacon and eggs for breakfast. Jeff’s got the eggs covered but could you pick up some bacon for us and maybe a box of Twinkies for the bus? Thanks, you’re the best. Jeff: I have the eggs covered? Tristan’s Dad: He gets his sense of humor from you. Tristan’s Mom: Flattery will get you everywhere. How would you like your eggs prepared dear?

...the wincing sunlight, the ragged gorse and the slow-blinking wings of the moths were witness to an epic Trade in Exotic Terms. Mosca’s opening offer was a number of cant words she had heard pedlars use, words for the drool hanging from a dog’s jaw, words for the greenish sheen on a mouldering strip of bacon. Eponymous Clent responded with some choice descriptions of ungrateful and treacherous women, culled from ballad and classic myth. Mosca countered with some from her secret hoard of hidden words, the terms used by smugglers for tell-alls, and soldiers’ words for the worst kind of keyholestooping spy. Clent answered with crushing and high-sounding examples from the best essays on the natural depravity of unguided youth. Mosca lowered the bucket deep, and spat out long-winded aspersions which long ago she had discovered in her father’s books, before her uncle had over-zealously burned them all. Clent stared at her. ‘This is absurd. I refuse to believe that you have even the faintest idea what an “ethically pusillanimous compromise” is, let alone how one would...’ Clent’s voice trailed away...

In other words, the best way to win the war against fat is to give up the fight. Turn over control to your body and you will settle at a healthy weight. And regardless of whether you do lose weight, your health and well-being will markedly improve. You will find that biology is much more powerful than willpower.

And inquiries into nature have the best result when they begin with physics and end in mathematics.

But best of all ... was the satisfaction of having once again saved the bacon.

Knock knock! Who’s there? Bacon! Bacon who? Bacon a cake for your birthday!

Nueske’s bacon, the best bacon in the world, which fried up thin and crisp and flavorful.

revenge is,” as Lord Bacon says, “a kind of wild justice,” and is easily satisfied. The hearts desire upon such a one’s enemies is best met and granted when the hate is changed into love and compassion.

While he dropped fortunes at roulette and insisted on his guests having the best view and every delicacy in restaurants, he himself would often walk home or take the Underground rather than choose the comfort of a cab.

The politics of the Essays preach a conservatism natural in one who aspired to rule. Bacon wants a strong central power. Monarchy is the best form of government; and usually the efficiency of a state varies with the concentration of power.

mean it. Oh, and if she’s going to curse you anyway, can you see if she’ll make you smell like bacon again?” “No!” “And taste, I liked it when you tasted like bacon,” Landon said, his gaze distant as he remembered. “That was the best few days of my life.” Men.

YO MAMA SO FAT... Yo mama so fat she wears a sock on each toe. Yo mama so fat her belly button got an echo. Yo mama so fat you have to roll over twice to get off her. Yo mama so fat when she takes a bath there's no room left for any water in the tub. Yo mama so fat when I pictured her in my head I almost broke my neck. Yo mama so fat her blood type is Nutella. Yo mama so fat she gave Dracula high cholesterol. Yo mama so fat her ass has its own zip code. Yo mama so fat she uses bacon as breath mints. Yo mama so fat she uses Google Earth to take a selfie.

I start to drift back to sleep when my traitorous nose sends SOS signals to my stomach about the bacon-filled air floating under my door. Being the little bitch my stomach is, she betrays me in the nastiest way and grumbles loudly, churning in on herself, begging for a slice of bacon.

In beauty, that of favor, is more than that of color; and that of decent and gracious motion, more than that of favor. That is the best part of beauty, which a picture cannot express; no, nor the first sight of the life. There is no excellent beauty, that hath not some strangeness in the proportion.

Dear parents, It has cucumber to my attention that several students are causing absolute haddock in the dining room through the mindless act of trying and failing to spin plates. What's more, despite serious prawnings that action would be taken, these students have continued to fishobey me. As the bread teacher of this school I shouldn't have to waste my thyme writing letters about such nonsense, butter the situation has gotten serious. Peas tell your children that they mustard stop doing this immediately, otherwise they will have their lunch privileges bacon away from them. Best fishes, Mr. SouperTheDayMan

The sources, dubious and dubiouser, also recommended missionary position, and she was happy to oblige. Missionary position was, as far as she could tell, like vanilla ice cream: purported to be boring and chosen only by passionless, unimaginative, exhausted people but really the best one. She liked to look at Penn's face so close that it split into pieces like a modernist painting. She liked the length of his front pressed against the length of hers. She felt that people who needed to do it upside down and backward from behind -- or who added candied bacon or smoked sea salt or pieces of raw cookies to their ice cream -- were probably compensating for a product that was inferior to begin with.

Dear Pinterest, When we first started dating, you lured me in with Skittles-flavored vodka and Oreo-filled chocolate chip cookies. You wooed me with cheesy casseroles adjacent to motivational fitness sayings. I loved your inventiveness: Who knew cookies needed a sugary butter dip? You did. You knew, Pinterest. You inspired me, not to make stuff, but to think about one day possibly making stuff if I have time. You took the cake batter, rainbow and bacon trends to levels nobody thought were possible. You made me hungry. The nights I spent pinning and eating nachos were some of the best nights of my life. Pinterest, we can’t see each other anymore. You see, it’s recently come to my attention that some people aren’t just pinning, they are making. This makes me want to make, too. Unfortunately, I’m not good at making, and deep down I like buying way more. Do you see where I’m going with this? I’m starting to feel bad, Pinterest. I don’t enjoy you the way I once did. We need to take a break. I’m going to miss your crazy ideas (rolls made with 7Up? Shut your mouth). This isn’t going to be easy. You’ve been responsible for nearly every 2 a.m. grilled cheese binge I’ve had for the past couple of years, and for that I’ll be eternally grateful. Stay cool, Pinterest. PS. You hurt me. PPS. I’m also poor now. Xo Me 10

But when I think of how many there are to whose designs it will be advantageous that these principles should be false, when I see that those who maintain contrary doctrines are not corrected, even though they have been punished by a civil war, when I see that the best minds are nourished by the seditious doctrines of the ancient Greeks and Romans, I fear that this writing of mine will be numbered with Plato's Republic, More's Utopia, Bacon's New Atlantis, and similar amusements of the mind.

A story about the Jack Spratts of medicine [was] told recently by Dr. Charles H. Best, co-discoverer of insulin. He had been invited to a conference of heart specialists in North America. On the eve of the meeting, out of respect for the fat-clogs-the-arteries theory, the delegates sat down to a special banquet served without fats. It was unpalatable but they all ate it as a duty. Next morning Best looked round the breakfast room and saw these same specialists—all in the 40-60 year old, coronary age group—happily tucking into eggs, bacon, buttered toast and coffee with cream.

Through all these times and formative young years, Lara, my sister, was a rock to me. My mother had suffered three miscarriages after having Lara, and eight years on she was convinced that she wasn’t going to be able to have more children. But Mum got pregnant, and she tells me she spent nine months in bed to make sure she didn’t miscarry. It worked. Mum saved me. The end result, though, was that she was probably pleased to get me out, and that Lara finally got herself a precious baby brother; or in effect, her own baby. So Lara ended up doing everything for me, and I adored her for it. While Mum was a busy working mother, helping my father in his constituency duties and beyond, Lara became my surrogate mum. She fed me almost every supper I ate--from when I was a baby up to about five years old. She changed my nappies, she taught me to speak, then to walk (which, with so much attention from her, of course happened ridiculously early). She taught me how to get dressed and to brush my teeth. In essence, she got me to do all the things that either she had been too scared to do herself or that just simply intrigued her, such as eating raw bacon or riding a tricycle down a steep hill with no brakes. I was the best rag doll of a baby brother that she could have ever dreamt of.

NORMAN’S EGG SALAD 4 cups peeled and chopped hard-boiled eggs.*** (That’s about a dozen extra large eggs—measure after chopping) 1/2 cup crumbled cooked bacon (make your own or use real crumbled bacon from a can—I used Hormel Premium Real Crumbled Bacon) 1 Tablespoon chopped parsley (it’s better if it’s fresh, but you can use dried parsley flakes if you don’t have fresh on hand) 1/4 cup grated carrots (for color and a bit of sweetness) 4 ounces cream cheese 1/4 cup sour cream 1/2 cup mayonnaise (I used Best Foods, which is Hellmann’s in some states) 1/2 teaspoon garlic powder (or 1/2 teaspoon freshly minced garlic) 1/2 teaspoon onion powder (or 1 teaspoon freshly minced onion) salt to taste freshly ground black pepper to taste   Peel and chop the hard-boiled eggs. Add the crumbled bacon, the parsley, and the grated carrots. Mix well.   Put the cream cheese in a small bowl and microwave for 30 seconds on HIGH to soften it. If it can be easily stirred with a fork, add the sour cream and mayonnaise, and mix well. If the cream cheese is still too solid, give it another 10 seconds or so before you add the other ingredients.   Stir in the garlic powder and onion powder.   Add the cream cheese mixture to the bowl with the eggs and stir it all up. Add salt and freshly ground pepper to taste, and chill until ready to serve.   Serve by itself on a lettuce leaf, as filling in a sandwich, or stuffed in Hannah’s Very Best Cream Puffs for a fancy luncheon.   Yield: Makes approximately a dozen superb egg salad sandwiches.

There are two gradations of cold that are always acceptable: Mild Frost, which is preferable for reading and writing and any other activity done indoors, and Absolute Zero, which is the only temperature suitable for sleep. There is nothing more delicious than being swathed in a cocoon of blankets and awaking with a nose frosted over with rime, and once I do achieve vampiric heights and fall asleep with the mastery of a corpse lately dead, I am best left alone until I wake up at my usual time. I do tend to bite when rattled out of my flocculent coffin, and everyone in my building knows never to disturb me during the early morning hours. Authors, being crepuscular creatures, should never be roused before 11am: the creative mind is never turned off; it only dies momentarily and its revived by the scent of coffee at the proper time. Bacon is also an acceptable restorative.

Over the years, I’ve been told that meat is an important protein; meat is bad for you; the best way to lose weight is to eat a high-protein diet; the best way to lose weight is to eat a vegan diet; juicing is good for you; juice cleanses are pointless; someone with my blood type should eat only lamb, mutton, turkey, and rabbit, and avoid chicken, beef, ham, and pork; bacon is okay; bacon is bad for you; consuming fat helps you lose weight; all fats should be avoided or used minimally; yogurt helps your digestion; yogurt has no impact on your digestion; calcium from dairy is good for you; dairy is bad for you; gluten is no problem for people without celiac disease; everyone should be gluten-free; kale is a superfood; too much kale can actually result in a thyroid condition causing you to gain weight; and using non-natural toothpaste can cause bloating of up to five pounds.

GUAC AD HOC   Hannah’s 1st Note: This is Howie Levine’s guacamole recipe. He’s Lake Eden’s most popular lawyer. 2 ounces cream cheese 4 ripe avocados (I used Haas avocados) 2 Tablespoons lemon juice (freshly squeezed is best) 1 clove garlic, finely minced (you can squeeze it in a garlic press if you have one) cup finely chopped fresh oregano leaves 1 Italian (or plum) tomato, peeled, seeded, and chopped 4 green onions, peeled and thinly sliced (you can use up to 2 inches of the green stem) ½ teaspoon salt 10 grinds of freshly ground pepper (or tea spoon) ½ cup sour cream to spread on top Bacon bits to sprinkle on top of the sour cream Tortilla chips as dippers Howie’s Note: I use chopped oregano because Florence doesn’t always carry cilantro at the Lake Eden Red Owl. This guacamole is equally good with either one. Heat the cream cheese in a medium-sized microwave-safe bowl for 15 seconds on HIGH, or until it’s spreadable. Peel and seed the avocados. Put them in the bowl with the cream cheese and mix everything up with a fork. Mix just slightly short of smooth. You want the mixture to have a few lumps of avocado. Add the lemon juice and mix it in. It’ll keep your Guac Ad Hoc from browning. Add the minced garlic, chopped oregano leaves, tomato, sliced green onion, salt, and pepper. Mix everything together. Put your Guac Ad Hoc in a pretty bowl, and cover it with the sour cream. Sprinkle on the bacon bits. If you’re NOT going to serve it immediately, spread on the sour cream, but don’t use the bacon bits. Cover the bowl with plastic wrap and refrigerate it until time to serve. Then sprinkle on the bacon bits. (My bacon bits got a little tough when I added them to the bowl and refrigerated it. They were best when I sprinkled them on at the last moment.) Hannah’s 2nd Note: Mike and Norman like this best if I serve it with sliced, pickled Jalapenos on top. Mother won’t touch it that way. Yield: This amount of Guac Ad Hoc serves 4 unless you’re making it for a Super Bowl game. Then you’d better double the recipe.

Sunday brunch is an easy, pleasant way to entertain a largish group, especially in the country. Americans who overslept invented the word brunch, but the ingredients and the casual atmosphere bear a strong resemblance to breakfast in an English country house or to a French midnight supper. The choice of menu can be as wide as the imagination. Practically anything goes — from hearty breakfast dishes such as filled omelettes, kidneys, chicken livers and bacon, sausages, and eggs Benedict. Something pretty in aspic, or a salmon mousse in a fish-shaped mold, makes a lovely centerpiece. Best of all, most of the meal can be prepared way ahead of time and it can be managed without outside help — if, that is, the hostess puts in a lot of work the day before and early that morning. People can wander in when they feel like it, so there’s no need to tint this one. Drinks are no problem. A big punch bowl with chunks of fresh fruit makes a nice starter, and mixings for bloody Marys, screwdrivers, or bullshots can be left on a table for guests to serve themselves. Of course there should be a big pot of very good coffee.

Kendra rubbed her eyes. She had slept in her clothes. “Come in, then.” The door opened and Cody entered with a tray. “Scrambled eggs, sausage, bacon, toast, yogurt, and juice,” he announced, setting the tray on the desk. “You barge down the stairs, infuriate Torina, and end up with a first-rate breakfast. Maybe I should start acting a little less compliant!” “Don’t get too jealous. This may be my last meal.” Cody shrugged. “They’re expecting visitors. They told me to deliver this. I’m supposed to suggest that you be on your best behavior. So I’ve suggested it.” “You want some bacon or something?” He hesitated. “I couldn’t take your food.” “Have a strip. And some sausage, too. How am I supposed to eat all that?” “Personally, I’d use the toast to make a breakfast sandwich. If you’re willing to part with a strip and a link, I’ll call it my tip.” Cody placed some bacon and sausage on a napkin and exited the room. She heard the lock reengage. Kendra sat at the desk. Molten cheese glued chunks of ham to the fluffy eggs. The sausages glistened with grease but tasted good, and the bacon had a pleasant crunch. As she was sipping some juice, the door unlocked and Torina entered, wearing a flirtatious sundress and sandals. “He’s here,” she announced, girlishly flustered. “Did

What the-“ he began, already heading toward the house, with Elizabeth walking quickly behind him. Ian opened the front door just as Jake came hurrying in from the back of the cottage. “I got some milk-“ Jake began, then he stopped abruptly as the stench hit him. His gaze snapped from Ian and Elizabeth, who were just rushing inside, to Lucinda, who was sitting exactly where she had been, serenely indifferent to the smell of burning bacon and incinerated eggs as she fanned herself with a black silk fan. “I took the liberty of removing the utensil from the stove,” she informed them. “However, I was not in time to save its contents, which I sincerely doubt were worth saving in any case.” “Couldn’t you have moved ‘em before they burned?” Jake burst out. “I cannot cook, sir.” “Can you smell?” Ian demanded. “Ian, there’s nothing for it-I’ll have to ride to the village and hire a pair o’ wenches to come up here and get this place in order for us or we’ll starve.” “My thoughts exactly!” Lucinda seconded promptly, already standing up. “I shall accompany you.” “Whaat?” Elizabeth burst out. “What? Why?” Jake echoed, looking balky. “Because selecting good female servants is best done by a woman. How far must we go?” If Elizabeth weren’t so appalled, she’d have laughed at Jake Wiley’s expression. “We can be back late this afternoon, assumin’ there’s anyone in the village to do the work. But I-“ “Then we’d best be about it.” Lucinda paused and turned to Ian, passing a look of calculating consideration over hum; then she glanced at Elizabeth. Giving her a look that clearly said “Trust me and do not argue,” she said, “Elizabeth, if you would be so good as to excuse us, I’d like a word alone with Mr. Thornton.” With no choice but to do as bidden, Elizabeth went out the front door and stared in utter confusion at the trees, wondering what bizarre scheme Lucinda might have hatched to solve their problems. In the cottage Ian watched through narrowed eyes as the gray-haired harpy fixed him with her basilisk stare. “Mr. Thornton,” she said finally, “I have decided you are a gentleman.” She made that pronouncement as if she were a queen bestowing knighthood on a lowly, possibly undeserving serf. Fascinated and irritated at the same time, Ian leaned his hip against the table, waiting to discover what game she was playing by leaving Elizabeth alone here, unchaperoned. “Don’t keep me in suspense,” he said coolly. “What have I done to earn your good opinion?” “Absolutely nothing,” she said without hesitation. “I’m basing my decision on my own excellent intuitive powers and on the fact that you were born a gentleman.

GERMAN PANCAKES Preheat oven to 375 degrees F., rack in the middle position.   Prepare an 8-inch square pan by spraying it with Pam or another nonstick cooking spray, or coating the inside with butter. Hannah’s 1st Note: You can double this recipe if you like, so that it will serve 8 people. If you double this recipe, it will take approximately 55 minutes to bake. Hannah’s 2nd Note: This dish works best if you use an electric mixer. 6 strips bacon (I used applewood smoked bacon) 4 large eggs 1 cup whole milk (I’ve used heavy cream and that works also) 1 cup flour (Just scoop it up and level it off with a table knife.) 1 teaspoon vanilla extract 1 teaspoon salt 4 ounces cream cheese (half of an 8-ounce package) minced parsley to sprinkle on top (optional) Fry the bacon in a frying pan on the stovetop until it’s crispy. Let it cool to room temperature, and then crumble it into the bottom of your baking pan. In an electric mixer, beat the eggs with half of the milk (that’s ½ cup). Continue to beat until the mixture is light and fluffy. Add vanilla extract and salt. Beat until they’re well combined. Mix in the flour and beat for 40 seconds. Add the second half of the milk (another ½ cup) and beat until everything is light and fluffy. Pour half of the mixture over the bacon crumbles in the 8-inch square pan. Cut the cream cheese into 1-inch-square cubes. Place them evenly over the egg mixture in the pan. Pour the second half of the mixture over the cream cheese. Bake at 375 degrees F. for 45 to 55 minutes, or until it’s golden brown and puffy on top. Hannah’s 3rd Note: This breakfast entree is excellent when served with biscuits or crispy buttered toast.

And all I can think about is that it's not over and I'm tired and I'm ready to go but I'm still here. And I have to do it again and again and again." He leaned back in his chair. "You think about that before you tell me I've got it easy." I stayed silent a while before speaking. "So why don't you end it?" "Suicide?" "If your life is such a hell," I asked, "why bother? Why go through it again and again and all those times?" "Because of..." He stopped and looked at the ceiling. After a moment he shrugged. "Because of children," he said, "because of smiles and sunshine and ice cream." "You've got to be kidding." "You don't like ice cream?" Elijah shook his head, "It's the best. Imagine how excited I was when someone finally invented it. " "Sunshine and smiles don't make all that other stuff go away." I said, "This isn't a fairy land." "No," he said. "It's the real world. And the real world is the most amazing thing any of us will ever experience. Have you ever climbed a mountain? Walked through a garden? Played with a child? This isn't exactly a revelation John. People have been praising the simple pleasures since even before I was born, and that's a very long time." "You don't do any of those things." "But I have my memories," Said Elijah. "And I have even simpler things. Music. Food. Everybody likes bacon." "I'm a vegetarian." "Asparagus then," said Elijah, "roasted in pan. A little olive oil and a little salt - you the get the most incredible flavor - almost like a nut. But deep and rich and the textures just perfect..." "I've tried it." "The world is more than sadness," said Elijah, "i have a hundred thousand memories in my head. I can't remember all of them, or maybe even most of them, but they are so much happier than sad. For every dead mother or brother or child there are a hundred breezes, a hundred sunsets, a hundred memories of falling in love. Have you ever kissed anyone, John?" "I don't see how that's any of your business." "A first kiss is important. Most people only get one. But I can remember a hundred thousand of them. How could I give that up?" he shook his dead, smiling for the first time. "The world never gets old, John.

While Mum was a busy working mother, helping my father in his constituency duties and beyond, Lara became my surrogate mum. She fed me almost every supper I ate--from when I was a baby up to about five years old. She changed my nappies, she taught me to speak, then to walk (which, with so much attention from her, of course happened ridiculously early). She taught me how to get dressed and to brush my teeth. In essence, she got me to do all the things that either she had been too scared to do herself or that just simply intrigued her, such as eating raw bacon or riding a tricycle down a steep hill with no brakes. I was the best rag doll of a baby brother that she could have ever dreamt of. It is why we have always been so close. To her, I am still her little baby brother. And I love her for that. But--and this is the big but--growing up with Lara, there was never a moment’s peace. Even from day one, as a newborn babe in the hospital’s maternity ward, I was paraded around, shown off to anyone and everyone--I was my sister’s new “toy.” And it never stopped. It makes me smile now, but I am sure it is why in later life I craved the peace and solitude that mountains and the sea bring. I didn’t want to perform for anyone, I just wanted space to grow and find myself among all the madness. It took a while to understand where this love of the wild came from, but in truth it probably developed from the intimacy found with my father on the shores of Northern Ireland and the will to escape a loving but bossy elder sister. (God bless her!) I can joke about this nowadays with Lara, and through it all she still remains my closest ally and friend; but she is always the extrovert, wishing she could be on the stage or on the chat show couch, where I tend just to long for quiet times with my friends and family. In short, Lara would be much better at being famous than me. She sums it up well, I think: Until Bear was born I hated being the only child--I complained to Mum and Dad that I was lonely. It felt weird not having a brother or sister when all my friends had them. Bear’s arrival was so exciting (once I’d got over the disappointment of him being a boy, because I’d always wanted a sister!). But the moment I set eyes on him, crying his eyes out in his crib, I thought: That’s my baby. I’m going to look after him. I picked him up, he stopped crying, and from then until he got too big, I dragged him around everywhere.

Would the pair of you like to turn your backs so you exclude us more effectively?” Jode asks. “We’re just adding to the list.” I hold up my journal. “Daryn.” Gideon shakes his head, pretending to be disappointed. “It’s our list.” “A list?” Jode leans back, resting his head against his bag. “What’s this list about?” Rather than explain it, I just lean over and give it to him. Gideon puts his hand over his heart and winces. “I hate sharing, Martin.” I lean up, whispering in his ear. “Some things are only for you.” He gives me a long unblinking look that makes my face burn and my body feel light and hot. “This is an outrage,” Jode says dryly. “I’m in here once and Gideon is here … two, three, four times?” “Three,” I say. “The last one doesn’t really count.” “Oh, it counts,” Gideon says. “How many times am I in it?” Marcus asks. “Are you guys making this a competition?” “Of course.” “Yeah.” “Definitely. And I’m dominating.” “For real,” Marcus says. “How many times am I on there?” “Once, like me. For your winning smile.” Jode closes the notebook and tosses it to Marcus. “But don’t let it go to your head. Gideon’s arse has a spot on the list as well.” Gideon looks at me and winks. “Like I said, dominating.” “Dare, you got a pen?” Marcus asks. This catches me by surprise for a moment. “Yes.” I toss it to him, smiling. This is perfect. Whatever he adds, it’s already perfect. As Marcus writes, Jode leans back and gazes up at the trees. “You’re thinking it’ll be five for you after this. Aren’t you, Gideon?” “You know me well, Ellis.” Marcus finishes writing. He sets the pen in the fold and hands the journal to Gideon. I lean in and read. Marcus’s handwriting is elegant cursive—almost astonishingly elegant. And what he wrote is, as expected, perfection. Even better is that Gideon reads it aloud. “‘Twenty-eight. The family you make.’” He looks at Marcus. “Damn right, bro. This is the best one here.” He looks at me. “Tied with fourteen.” “Ah, yes,” Jode says. “Gideon’s Super Lips.” Marcus shakes his head at me. “Why?” “It was a mistake. I wrote it before the list went public. What’s your addition, Jode? It can be anything. Anything that has significance to you.” “Full English breakfast,” he says, without missing a beat. “Bacon, eggs, sausages, baked beans, grilled tomato, mushrooms, toast, marmalade. With tea, of course. One of life’s undeniable pleasures.” My mouth instantly waters. “Well, it’s no trail mix, but all right.” I add “English Breakfast” to the list.

I got your flowers. They’re beautiful, thank you.” A gorgeous riot of Gerber daisies and lilies in a rainbow of reds, pinks, yellows and oranges. “Welcome. Bet Duncan loved sending one of his guys out to pick them up for me.” She could hear the smile in his voice, imagined the devilish twinkle in his eyes. “Oh, he did. Said it’s probably the first time in the history of WITSEC that a U.S. Marshal delivered flowers to one of their witnesses.” A low chuckle. “Well, this was a special circumstance, so they helped me out.” “I loved the card you sent with them the best though.” Proud of you. Give ‘em hell tomorrow. He’d signed it Nathan rather than Nate, which had made her smile. “I had no idea you were romantic,” she continued. “All these interesting things I’m learning about you.” She hadn’t been able to wipe the silly smile off her face after one of the security team members had knocked on her door and handed them to her with a goofy smile and a, “special delivery”. “Baby, you haven’t seen anything yet. When the trial’s done you’re gonna get all the romance you can handle, and then some.” “Really?” Now that was something for a girl to look forward to, and it sure as hell did the trick in taking her mind off her worries. “Well I’m all intrigued, because it’s been forever since I was romanced. What do you have in mind? Candlelit dinners? Going to the movies? Long walks? Lazy afternoon picnics?” “Not gonna give away my hand this early on, but I’ll take those into consideration.” “And what’s the key to your heart, by the way? I mean, other than the thing I did to you this morning.” “What thing is that? Refresh my memory,” he said, a teasing note in his voice. She smiled, enjoying the light banter. It felt good to let her worry about tomorrow go and focus on what she had to look forward to when this was all done. Being with him again, seeing her family, getting back to her life. A life that would hopefully include Nathan in a romantic capacity. “Waking you up with my mouth.” He gave a low groan. “I loved every second of it. But think simpler.” Simpler than sex? For a guy like him? “Food, then. I bet you’re a sucker for a home-cooked meal. Am I right?” He chuckled. “That works too, but it’s still not the key.” “Then what?” “You.” She blinked, her heart squeezing at the conviction behind his answer. “Me?” “Yeah, just you. And maybe bacon,” he added, a smile in his voice. He was so freaking adorable. “So you’re saying if I made and served you a BLT, you’d be putty in my hands?” Seemed hard to imagine, but okay. A masculine rumble filled her ears. “God, yeah.” She couldn’t help the sappy smile that spread across her face. “Wow, you are easy. And I can definitely arrange that.” “I can hardly wait. Will you serve it to me naked? Or maybe wearing just a frilly little apron and heels?” She smothered a laugh, but a clear image of her doing just that popped into her head, serving him the sandwich in that sexy outfit while watching his eyes go all heated. “Depends on how good you are.” “Oh, baby, I’ll be so good to you, you have no idea.

Spinach Rollups This recipe is from my friend Susan Zilber. Susan moved away to New York, but I bet she still makes these.   5 to 8 flour tortillas (the large burrito size) 16-ounce package frozen chopped spinach ¼ cup mayonnaise ½ cup softened cream cheese ¼ cup sour cream 1/8 cup dried chopped onion ¼ cup bacon bits 1 Tablespoon Tabasco sauce   Cook the spinach and drain it, squeezing out all the moisture. (Cheesecloth inside a strainer works well for this.) Mix together all ingredients except the tortillas. Spread small amount of spinach mixture out on the face of a tortilla. Roll it up and place it in a plastic freezer bag. Continue spreading and rolling tortillas until the spinach mixture is gone. Fold the plastic bag over when all the rollups are inside to make sure they stay tightly rolled. Refrigerate for at least 4 hours. (Overnight is best.) Slice with a sharp knife, arrange on a platter, and serve as appetizers. Susan says to tell you that once she started to make these and found that she was out of sour cream. She used all cream cheese instead, and they were delicious. Hannah’s Addition to Susan’s Rollups 5 to 8 flour tortillas (the large burrito size) 6 ounces chopped smoked salmon (or lox) 1 cup (8 ounces) softened cream cheese ¼ cup dried chopped onions 1 teaspoon freshly ground black pepper 1 teaspoon dill weed (of course fresh is best)   Mix all the ingredients except the tortillas together in a bowl. Spread small amount of the salmon mixture out on the face of a tortilla. Roll it up and place it in a plastic freezer bag. Continue spreading and rolling tortillas until the salmon mixture is gone. Fold the plastic bag over when all the rollups are inside to make sure they stay tightly rolled. Refrigerate for at least 4 hours. (Overnight is best.) Slice with a sharp knife, arrange on a platter, and serve as appetizers. I made Susan’s Spinach Rollups too, and after I cut them the next day, I arranged both kinds on the platter in contrasting rings. It looked gorgeous.

maintaining the right weight for you is about respecting your hunger and trusting your body to guide you in doing what’s best. And that’s hard to do if you’re regularly eating for reasons other than hunger and making choices that don’t give you pleasure.

Dorey says the key to chowder is letting the ingredients cure in the pot for a day before dishing it up, which is counterintuitive since fried clams are best right after they're dug. Personally, I think it's the chives in the chowder." Pensive, she studied her empty bowl. "Or the bacon. Or the parsley." Her eyes rose. "Maybe it's just the butter. Since Dorey's chowder is Maine style, more milk than cream, the butter shines.

You know how you’ve been avoiding steak and cheese to try and stay thin? Not any more. Ever pass by someone’s house in the morning, smell bacon cooking and get pissed off because you’ve had Cheerios for a million days in a row? Guess what’s back on your diet? Bacon. What about those egg whites you were cooking in the Teflon pan? Are you crazy? Not only have you been giving up the yolk, the most nutritional part of the egg, you’ve been giving up the best tasting part. What a tragedy! Fish, pork, steak, Italian sausage—all sausage for that matter—eat to your heart’s content. And, from the plant world, what about all the delicious stuff you stayed away from because they were high-fat foods with lots of calories? Olives, avocados, coconuts. Enjoy! You like heavy cream in your coffee? Dump it in! And guess how much you can have of this stuff? As much as you want. When you start eating properly, when you rid yourself of those insulin swings, you’ll lose the feeling of being a bottomless pit that can never be sated. You’ll regulate the amount you eat naturally and you’ll find yourself feeling full much quicker. Don

We drove to a place in Sandy Bay, right near the beach. They had so many things on the menu, but mostly they had lots of different types of pancakes. Pancakes with blueberries, pancakes with bacon and eggs, pancakes with baked banana and maple syrup. My brother’s serving had so much whipped cream on top that he had to dig a tunnel through the cream to get to the pancakes. He was full after about ten mouthfuls, and he seemed genuinely sad to leave so much behind. He’d tried his best but the pancakes had won.

Doug Larson, the famous runner and 1924 Olympic Gold Medal winner, said it best 'Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.

Ode to Charlie THE DOG OF A LIFETIME We got a pup named Charlie One year at Christmastime. He changed our lives completely So I’ll share this dog rhyme. His ears were long and dangly, His legs were short and fat, His naps were almost constant, ’Cept when he chased the cat. I dressed him up in outfits, In dresses, shirts, and jeans, In boots and leather loafers-- The dapp’rest pup I’d seen! He started working cattle With Ladd and all the crew. He thought this was his purpose. Oh, if he only knew! That he was just a Bassett And bred for not so much. But Charlie rose above it And learned that cowdog touch. But man, that short dog syndrome… He thought he was in charge And ruled the other doggies His bravado, always large! But deep down, all he wanted Were tummy rubs all day And sausage, ham, and burgers And bacon, I would say. He snored just like an engine, His breath was not so great, His ears were always crusty From hanging in his plate. But Charlie Boy was perfect And loyal through and through. He knew what we were thinking, He sensed what we would do. We thought he’d live forever But cancer came and stayed, Then left with our dear Charles And left us all dismayed. And yet, we feel so lucky He got to be our friend. We have a million memories Right up until the end. We loved you, Charlie, you were the best We never will forget you And the very second we get to Heaven… We’re coming straight to get you!

Deal.” Owen holds out his hand. I eye it for a second, then slap the piece of bacon I hold into it. All the best bargains are sealed with bacon.

Mark, at dinner, said he’d been re-reading “Anna Karenina”. Found it good, as novels go. But complained of the profound untruthfulness of even the best imaginative literature. And he began to catalogue its omissions. Almost total neglect of those small physiological events that decide whether day-to-day living shall have a pleasant or unpleasant tone. Excretion, for example, with its power to make or mar the day. Digestion. And, for the heroines of novel and drama, menstruation. Then the small illnesses—catarrh, rheumatism, headache, eyestrain. The chronic physical disabilities—ramifying out (as in the case of deformity or impotence) into luxuriant insanities. And conversely the sudden accessions, from unknown visceral and muscular sources, of more than ordinary health. No mention, next, of the part played by mere sensations in producing happiness. Hot bath, for example, taste of bacon, feel of fur, smell of freesias. In life, an empty cigarette-case may cause more distress than the absence of a lover; never in books. Almost equally complete omission of the small distractions that fill the greater part of human lives. Reading the papers; looking into shops; exchanging gossip; with all the varieties of day-dreaming, from lying in bed, imagining what one would do if one had the right lover, income, face, social position, to sitting at the picture palace passively accepting ready-made day-dreams from Hollywood Lying by omission turns inevitably into positive lying. The implications of literature are that human beings are controlled, if not by reason, at least by comprehensible, well-organized, avowable sentiments. Whereas the facts are quite different. Sometimes the sentiments come in, sometimes they don’t. All for love, or the world well lost; but love may be the title of nobility given to an inordinate liking for a particular person’s smell or texture, a lunatic desire for the repetition of a sensation produced by some particular dexterity. Or consider those cases (seldom published, but how numerous, as anyone in a position to know can tell!), those cases of the eminent statesmen, churchmen, lawyers, captains of industry—seemingly so sane, demonstrably so intelligent, publicly so high-principled; but, in private, under irresistible compulsion towards brandy, towards young men, towards little girls in trains, towards exhibitionism, towards gambling or hoarding, towards bullying, towards being whipped, towards all the innumerable, crazy perversions of the lust for money and power and position on the one hand, for sexual pleasure on the other. Mere tics and tropisms, lunatic and unavowable cravings—these play as much part in human life as the organized and recognized sentiments. And imaginative literature suppresses the fact. Propagates an enormous lie about the nature of men and women.

You have to do everything you possibly can to develop your middle tier of talent. It’s your job, as the leader, to make those people do more than they thought they could—maybe more than you thought they could—and put them in the best possible position to help the team.

In fact, the top 11 games of total offense for any player at any position in Michigan history are all held by either Denard Robinson or Devin Gardner—best friends who lived together for three years. “I think we represented 1428 Brookfield Drive pretty well!

Chronological Snobbery: Why the Latest Isn’t Always the Best In our second lunch, we noted a quote from Francis Bacon: “Old wood best to burn, old wine to drink, old friends to trust, and old authors to read.

I’ve sometimes imagined that if sin had a flavor, it might very well be bacon. It even tastes smoky, as if it emerged piping hot out of the fiery pans of hell. More than any forbidden fruit, this delectable treat — best when crispy, the little grease bubbles still dancing happily on its crenelated edges — epitomizes things we know we shouldn’t eat, but still crave and keep going back to. In short, it’s food crack.

Meat from grass-fed and pasture-raised animals tends to be more nutrient-dense than conventional meat. Although the exact nutrient content will vary from species to species and from farm to farm (and by time of year and the quality of supplemental feed, if any), grass-fed and pasture-raised meat tends to be higher (sometimes much higher) in many minerals and vitamins while also having a better omega-6 to omega-3 fatty acid ratio. For example, grass-fed beef contains up to ten times more beta-carotene (a carotenoid—that is, an antioxidant and precursor of vitamin A; see here) as grain-fed beef and up to four times more vitamin E (see here). Grass-fed beef is also higher in B vitamins, zinc, iron, phosphorus, and potassium. And because pasture-raised animals hang out in the sun, their fat is a source of vitamin D (which is practically nonexistent in factory-farmed animals). Free-range chickens also have more vitamin E content and iron than conventional chickens. Grass-fed and pasture-raised meat tends to have a much lower water content than conventional meat and is much leaner overall (which means it has more protein!). Plus, its fats are much healthier. Grass-fed meat contains approximately four times more omega-3 fatty acids (in the very useful DHA and EPA forms; see here) as compared with grain-fed meat. It also contains far fewer omega-6 fatty acids, so the ratio of omega-6 to omega-3 fatty acids in grass-fed meat is typically within the optimal range at 3:1 (but can be as low as 4:1 and as high as 20:1 in grain-fed meat, varying by the exact diet of the cow but also the cut of meat). Meat (and dairy) from grass-fed cows is the best-known source of conjugated linoleic acid (CLA; see here). Grass-fed and pasture-raised meat also tends to be higher in oleic acid (see here). What About Bacon?

Having a good feel up there, Gareth? Sure are taking a damned long time about it!" "Can't blame him. Tisn't every day that a man gets to grope a stone horse!" "Wish I was hung half so well!" "You mean you aren't, Chilcot?" "Lord Gareth is!" cried Tess. "Why, 'e's built foiner than any stallion Oi've ever seen, stone or not!" Drunken laughter rang out, both male and female, and yet another bottle of Irish whiskey made its way among the shadowy figures who stood, or rather swayed, beneath poor Henry on his about-to-be-disgraced charger. "Hey Gareth!  Didn't know yer pref'rences ran to — hic! — bestiality!  What else haven't you tol' us about yershelf, eh?" "Shut up down there, you bacon-brains," Gareth said. "D'you want to wake up the whole damned village?"  But he was as foxed as the rest of them, and no one took him seriously. "Hic! — c'mon, Gareth, it can't take you more than five minutes to — hic! — paint its bollocks blue!" "This is not blue, it's purple. Royal purple. As befits its royal rider." Chilcot gave a credible imitation of a neighing stallion. Cokeham snorted, horselike, and clutched his stomach as he tried to contain his laughter. But the Irish whiskey was too much for him, and, losing his balance, he fell face‑first into the damp grass, still guffawing and holding his side. "Oh!  Oh, I fear I shall cast up my accounts if this keeps up ... oh, dear God...." Without missing a beat, Gareth dipped his brush in the paint and flicked it over the bewigged and powdered heads of his friends below. Howls pierced the night as he calmly went back to his task. "A plague on you, Gareth! — hic — you've jesht ruined my best wig!" "To hell with your damned wig, Hugh, look what he just did to my coat!" Chilcot gave another equine whicker, tucked his chin, and with his beautifully turned out leg began pawing the ground. "Shhhh‑h‑h‑h‑h‑h‑h!" "Oh ... oh, I do feel sick...." "Keep it up, you pillocks, and I shall dump the entire bucket on your heads," Gareth called down from above.

KATH PHARAOH'S WAY WITH EEL'S The young ones are the best, before the turn yellow. Put them in a pillowcase with a handful of salt and swish that around in a tub of water till the sliminess is gone. Fry them in bacon fat. They're soon done. If you can't get elvers, then get an old boy, eight or nine years old. After you've skinned him, cut him into two-inch pieces and bake him on a grid. That needs a good hot flame. Nice with piccalilli.

When they’d filled the peppers and they were laid out in nice, neat, bacon-wrapped lines, she slid them into the oven. Then they went into the sitting room. David sat down next to Leah on the settee. “Now, we can’t fall asleep, waiting for them to finish cooking,” he said. Famous. Last. Words. They chatted for a moment about how melted cheese was probably the best invention on the planet, but it descended into quiet as their lids dropped and she wondered why she couldn’t think of anything more insightful to say. It had felt like only seconds that she rested her eyes, but Leah and David jumped to a start, the fire alarm beeping in the kitchen. The both looked at each other, their eyes big with surprise. “Oh no!” he laughed. They ran into the kitchen, David throwing on one of Nan’s oven mitts and yanking the smoking, sizzling peppers out of the oven. Leah opened the windows and the back door, but it seemed to let more cold air in than smoke out. She fanned the air, while David took the peppers outside and set them on the brick walkway. As they both stood in the freezing kitchen, the smoke billowing around the ceiling, they broke into laughter. “Maybe we should’ve just had the marshmallows,” he said. Leah rolled under the duvet to view the time, the gray morning barely giving her enough light to focus. It was still early—six o’clock. She closed her eyes and lay back on the pillow, the feel of the linens so familiar and comfortable that, at first, she’d almost forgotten about her troubles. This was the bed she’d slept in when she needed the security of family, and a retreat to ease her mind.

Once the apartment was ready, Portia had begun to plan out what foods they would showcase in this little glimpse into a Glass Kitchen world. Her sisters couldn't help her with this part. Portia had let go, and dishes had come to her, all of which she wrote down and prepared to make. Then, at eight that morning, she got to work. Olivia and Cordelia served as sous-chefs; they started by making a decadent beef bourguignon. Olivia and Cordelia washed and chopped as Portia browned layer after layer of beef, bacon, carrots, and onion, folding in the beef stock and wine, then putting it in to slow bake as they dove into the remaining dishes. They opened all the windows and ran four swiveling fans Portia had bought and found that pushed the scent of the baking and cooking out onto the sidewalk. Then they had put up a fairly discreet sign in the window, hand-painted by Olivia: THE GLASS KITCHEN. Portia had gotten the idea while walking down Broadway and passing the French soap store. Scents had spilled into the street from the shop- lavender and primrose, musk and sandalwood- luring passersby inside. Portia had realized that the best way to get investors interested was to show them a version of The Glass Kitchen. The food. The aromas. She had realized, standing there on Broadway, that she needed to create a mini version of her grandmother's restaurant to lure people in.

Iwas glad Saturday was in the rearview mirror. The shop had been insane with customers, and I had zero time to check in with Gage about the investigation. Now that it was finally Sunday, and in my opinion the best day of the week, I could relax. I always had breakfast with Aunt Mimi and Nate. Sometimes, if I got lucky, she’d make her legendary Belgian waffles and a thick slab bacon. But today I was bringing over the big book, and Milo was going with me. She was going to help me work on the next spell and practice the first three I had sort of learned. I dressed quickly, called to Milo that we needed to hurry, and when he didn’t appear, I went looking for him. 

Buchanan tried to whip the devil out of me. “Find your tongue, lad!” Forgive this regression, but the man hated English. He may have hated everything by then, including me, but he was uncommon prickly when it came to English. You could tell by the way he bullied it. “The bastarde English,” the old man roared. “The verie whoore of a tongue.” We did our best to mimic him note for note, gesture for gesture. He hated that, too. The verie whoore. Old Greek before Breakfast Latin by Noon himself. The point is, what English I had was beaten or twisted into me. We were orphaned and crowned before we could speak or take our first step. No father. No mother. Too many uncles. Hounds for baying. Buchanan was the most religious of my keepers, and the unkindest of spirits among them. We have been told the young queen of Scots was once his student, and that he loved her. Just before giving her over to wreckage, methinks. Pious frauds. Their wicked Jesus. Then occasion smil’d. We were thirteen. The affection of Esme Stuart was one thing, lavished, as it was, so liberally upon us, but the music of his voice was another. We empowered our cousin, gave him name, station, a new sense of gravity, height, and reach, all the toys of privilege. We were told he spoke our mother’s French, the way it flutters about your neck like a small bird. But it was his English that moved us. For the first time, there was kindness in it, charity, heat and light. We didn’t know language could do such things, that could charm with such violence, make such a disturbance in us. Our cousin was our excess, our vice, our great transgression according to some, treason according to others. They came one night and stole him from us, that is, from me. They tore me out of his arms, called me wanton. Better that bairns should weepe, they said. Barking curs. We never saw our cousin again and were never the same after. But the charm was wound up. If we say we can taste words, we are not trying to be clever. And we are an insatiable king. Try now, if you can, to understand the nature of our thoughts touching the translation, its want of a poet. We will consult with Sir Francis. He is closer to the man, some say, than a brother. English is mistress between them. There, Bacon says, is empire. There, a great Britain. Where it is dull, where the glow . . . gleam . . . where the gleam of Majestie is absent or mute . . . When occasion smiles again, we will send for the man, Shakespere. Majestie has left its print on his art. After that hideous Scottish play, his best, darkest, and most complicated characters are . . . us. Lear. Antony. Othello. Fools all. All. The English language must be the best that is in us . . . We are but names, titles, antiquities, forgotten speeches, an accident of blood and historical memory. Aye . . . but this marvelously unexceptional little man. No more of this. By the unfortunate title of this history we must, it seems, prepare ourselves for a tragedy. Some will escape. Some will not. For bully Ben can never suffer a true rival. He killed an actor once for botching his lines. Actors. Southampton waits in our chambers. We will let him. First, to our thoughts. Only then to our Lord of Southampton.

said Percy airily. ‘He’s a genius! Best wizard in the world! But he is a bit mad, yes. Potatoes, Harry?’ Harry’s mouth fell open. The dishes in front of him were now piled with food. He had never seen so many things he liked to eat on one table: roast beef, roast chicken, pork chops and lamb chops, sausages, bacon and steak, boiled potatoes, roast potatoes, chips, Yorkshire pudding, peas, carrots, gravy, ketchup and, for some strange reason, mint humbugs. The Dursleys had never exactly starved Harry, but he’d never been allowed to eat as much as he liked. Dudley had always taken anything that Harry really wanted, even if it made him sick. Harry piled his plate with a bit of everything except the humbugs and began to eat.

Celebrate vegetables and fruits: Cover half of your plate with them. Aim for color and variety. Keep in mind that potatoes don’t count (see “The Spud Is a Dud” on page 167). THE HARVARD HEALTHY EATING PLATE Figure 1. The Harvard Healthy Eating Plate was created to address deficiencies in the USDA’s MyPlate. It provides simple but detailed guidance to help people make the best eating choices. • Go for whole grains—about one-quarter of your plate. Intact and whole grains, such as whole wheat, barley, wheat berries, quinoa, oats, brown rice, and foods made with them, have a milder effect on blood sugar and insulin than white bread, white rice, and other refined grains (see chapter six). • Choose healthy protein packages—about one-quarter of your plate. Fish, chicken, beans, soybeans, and nuts are all healthy, versatile protein sources. Limit red meat, and try to stay away from processed meats such as bacon and sausage (see chapter seven). • Use healthy plant oils, such as olive, canola, soy, corn, sunflower, and peanut, in moderation. Stay away from foods containing partially hydrogenated oils, which contain unhealthy artificial trans fats (see “Trans fats,” page 83). If you like the taste of butter or coconut oil, use them when their flavor is important but not as primary dietary fats. Keep in mind that low-fat does not mean healthy (see chapter five).

Now that they had moved back into the main house, Nat back into her tiny room (though she did have occasional sleepovers at Karen and Vinod’s) and he and his wife into theirs, a familial charm had fallen over him, best exemplified by the contradictory smells of bacon in the mornings and Sabbath candles on Friday night. He

But you're here today, and this is one of the best burgers in town. It's a serious half pound of grass-fed beef topped with cheddar, bacon, pineapple, pickles, special sauce, and onions on a homemade sesame-seed bun.

Back to the Back Again" By Aron Micko H.B I saw the best and I'm not the one. I felt sadness, and I talk to no one. I drop the pen, coz nothing is done. I stand to run, expectation is none. Along the way back I forgot the fun. I prefer to cry out while I'm in an outrun. I hate entertainment now and the sun. It's not jealousy that I saw them win a ton. Seeing them, damage my intention. It's like rejecting my job application. Imagine that I grab the bacon. Award for my additional collection. Trying again in the competition. Win or lose it's not my goal condition. I want only to share my composition. Additional phrase to my compilation.

She'd make all the ingredients individually for her kimchi-jjigae," he went on. "Anchovy stock. Her own kimchi, which made the cellar smell like garlic and red pepper all the time. The pork shoulder simmering away. And when she'd mix it all together..." He trailed off, tipping his head back against the seat. It was the first movement he'd made over the course of his speaking; his hands rested still by his sides. "It was everything. Salty, sour, briny, rich, and just a tiny bit sweet from the sesame oil. I've been trying to make it for years, and mine has never turned out like hers." My anxiety manifestation popped up out of nowhere, hovering invisibly over one off Luke's shoulders. The boy doesn't know that the secret ingredient in every grandma's dish is love. He needs some more love in his life, said Grandma Ruth, eyeing me beadily. Maybe yours. Is he Jewish? I shook my head, banishing her back to the ether. "I get the feeling," I said. "I can make a mean matzah ball soup, with truffles and homemade broth boiled for hours from the most expensive free-range chickens, and somehow it never tastes as good as the soup my grandma would whip up out of canned broth and frozen vegetables." Damn straight, Grandma Ruth said smugly. Didn't I just banish you? I thought, but it was no use. "So is that the best thing you've ever eaten?" Luke asked. "Your grandma's matzah ball soup?" I shook my head. I opened my mouth, about to tell him about Julie Chee's grilled cheese with kimchi and bacon and how it hadn't just tasted of tart, sour kimchi and crunchy, smoky bacon and rich, melted cheese but also belonging and bedazzlement and all these feelings that didn't have names, like the dizzy, accomplished feeling you'd get after a Saturday night dinner rush when you were a little drunk but not a lot drunk because you had to wake up in time for Sunday brunch service, but then everything that happened with Derek and the Green Onion kind of changed how I felt about it. Painted over it with colors just a tiny bit off. So instead I told him about a meal I'd had in Lima, Peru, after backpacking up and down Machu Picchu. "Olive tofu with octopus, which you wouldn't think to put together, or at least I wouldn't have," I said. The olive tofu had been soft and almost impossibly creamy, tasting cleanly of olives, and the octopus had been meaty and crispy charred on the outside, soft on the inside.

In her groundbreaking 1980 book The Death of Nature, the environmental historian Carolyn Merchant reminded readers that up until the 1600s, the earth was seen as alive, usually taking the form of a mother [...] The metaphor changed with the unlocking of some (but by no means all) of nature's mysteries during the scientific revolution of the 1600s. With nature now cast as a machine, devoid of mystery or divinity, its component parts could be dammed, extracted, and remade with impunity. Nature still sometimes appeared as a woman, but one easily dominated and subdued. Sir Francis Bacon best encapsulated the new ethos when he wrote in the 1623 De dignitate et augmentis scientiarium that nature is to be "put in contraint, moulded, and made as it were new by art and the hand of man." Those words may as well have been BP's corporate mission statement.

Mark, at dinner, said he’d been re-reading “Anna Karenina”. Found it good, as novels go. But complained of the profound untruthfulness of even the best imaginative literature. And he began to catalogue its omissions. Almost total neglect of those small physiological events that decide whether day-to-day living shall have a pleasant or unpleasant tone. Excretion, for example, with its power to make or mar the day. Digestion. And, for the heroines of novel and drama, menstruation. Then the small illnesses—catarrh, rheumatism, headache, eyestrain. The chronic physical disabilities—ramifying out (as in the case of deformity or impotence) into luxuriant insanities. And conversely the sudden accessions, from unknown visceral and muscular sources, of more than ordinary health. No mention, next, of the part played by mere sensations in producing happiness. Hot bath, for example, taste of bacon, feel of fur, smell of freesias. In life, an empty cigarette-case may cause more distress than the absence of a lover; never in books. Almost equally complete omission of the small distractions that fill the greater part of human lives. Reading the papers; looking into shops; exchanging gossip; with all the varieties of day-dreaming, from lying in bed, imagining what one would do if one had the right lover, income, face, social position, to sitting at the picture palace passively accepting ready-made day-dreams from Hollywood.

I was akin to Francis Bacon’s ‘Merchant of Light’ collecting experiences in the few days I spent with wonderful people and my dearest. Imbibing everything the mystically beautiful place revealed. I did it every year instead of every twelve years, as professed by Bacon. I brought with me the optimism, energy, compassion, humility, love and aroma of the wood and leaves. Best experiences of my life.

Alexander's selected the best potatoes they have in storage, a medium-sized white onion, a hearty block of Reblochon-style cheese, a slab of fatty bacon, and has even retrieved a dry white wine from the downstairs pantry. Eden's mind races. The ingredients are simple, but there are hundreds of different possible outcomes. She can't even begin to fathom what Alexander has in store for her. He handles his knives beautifully. His grip is strong, but just light enough to offer the most flexibility. It isn't very long before he slices up generous bits of bacon and has it sizzling in a hot pan, fat melting away and frying all around the meat to leave it nice and crisp. In goes finely minced onion, and then a good cup or so of white wine to deglaze the bottom of the pan. Then it's the potatoes, which he's skinned and sliced with mind-bending accuracy. Alexander pops everything into an oven-proof dish before covering the top with a hefty layer of cheese. He places it in the oven, but doesn't bother setting a timer. He's a skilled enough chef to know when it's done. "Are you going to tell me what this mystery dish is?" Eden asks. Alexander smiles. "It's a tartiflette," he explains. "My father used to make it all the time. Comfort food, for when I wasn't feeling well.

Moist cake, fresh blueberries, and melt-in-the-mouth frosting. "Best ever." He understood her slow savoring and the licking of her lips. "I could eat blueberry butter cake for breakfast, lunch, and dinner," she confessed. She tapped her fork on the plate, encouraging him. "There's plenty; have a second bite." He shook his head; she was his indulgence. All happy, uninhibited, and turned on by cake. "I enjoy dessert now and again," he conceded. "But I'm more of a meat-and-potato guy." "There's steak and eggs on our breakfast menu," she said. "Gram makes amazing home fries. Sliced potatoes, chopped onions, and sweet bell peppers cooked in bacon fat. Don't get me started on her buttermilk biscuits.

one old man, who was called the Bacon-wallah, was always an early arrival under the large tree. He had three natives with him who carried his stuff and worked under his supervision; they seemed to be in mortal dread of him, as were all the other natives who stood at the Ration Stand. He was a shrivelled-up old chap about five feet six in height and when I first met him I could not tell whether he was a white man, a half-caste or a native. But it turned out he was white. He smoked a native pipe called a hookah or hubble-bubble: it held about an ounce of tobacco and he would sit on his haunches like a native while he was smoking it. It was common to see half-a-dozen natives in a circle, smoking and gossiping; they sat on their haunches with one hubble-bubble between them, from which each man took a few whiffs before passing it on to the next man. They smoked all kinds of stuff, including charcoal and live coke, but the old Bacon-wallah smoked our tobacco, which was very cheap. At this time there were no duties on tobacco and cigarettes, and best plug-tobacco only cost one rupee a pound. I became very friendly with the old chap, who was an old British soldier who had served under the East India Company, or John Company as he called it. He was not sure of his correct age, but thought he was knocking a hole into ninety. He once asked me when I had joined the Army. I replied, that it was the year Queen Victoria died. He smiled and said that he had enlisted in 1837, the year Queen Victoria was crowned. After twelve months’ service at home he had been sent to India and had been nineteen years in the country when the Mutiny broke out. He had taken an active part in the fighting around Meerut and I was always interested in his yarns of the Mutiny.

Jim, yer my best friend right now, but you gotta let me go,” said Badgelor.  “A War Badger isn’t supposed to live this long.  It wears on you.  I feel thin, sort of stretched, like your erectile dysfunction cream scraped over too much bacon.

Even though we had ordered light, ordering light for a food reviewer meant ordering a roughly normal amount of food. We noshed first on flaky biscuits that melted in my mouth when slathered with a combination of sweet cream butter, smoky bacon butter, and a spicy drizzle of local honey infused with chiles. Then on a salad, crunchy chunks of iceberg and romaine bathed in a coconut-lime vinaigrette, studded with chunks of roasted squash, sunflower seeds, and crispy pork belly that melted into bacon fat on my tongue.

We both went in for a bite, our spoons clinking against each other over the wide blue bowl. I understood his hesitation because the combination of ingredients inside just seemed so bizarre: soft pearls of earthy quinoa formed the base, mixed with chewy bits of slab bacon, avocado, bananas, and Brazil nuts. I popped the spoonful into my mouth and chewed, expecting these ingredients to clash with one another. But they didn't. They sang together, the saltiness and chew of the bacon mixing with the sweet, silky banana and grassy, buttery avocado. The salty crunch of the Brazil nuts gave the dish texture, and the quinoa was a fairly neutral stage for all the rest to shine. The whole effect was unique, something I wasn't quite sure how to write about. How to put it all into words. But, I thought as I cocked my head, it'll speak really well in a photo, where you can see all these different things mashed up against one another. It'll be beautiful, like its taste.

My mouth watered. The lobster and waffles was extremely delicious, but I also loved the fancy toast topped with snow crab and avocado (rich, sweet, and textually balanced, given nice contrast by a zing of black pepper on top). And the soft-shell crab BLT, where the the sweet, earthy tomato met the crisp, watery crunch of the iceberg lettuce and thick, chewy smoke of bacon, and then the sweet, crispy crackles of the soft-shell crab. And Chef Stephanie's version of New England clam chowder, which was rich with cream, but not heavy, and delicately spiced; the clams were big and briny, and the bits of the bacon throughout somehow still crispy. It would have qualified as an excellent but not all that memorable clam chowder if not for the salsify root, which had the texture of a parsnip but the taste, almost, of an oyster or a clam. It made for a marvelously interesting bite.

In the wake of tragedy, people are often tempted to tell the mourners “Everything happens for reason,” “It will all work out for the best,” or “This is all part of God’s plan.” Reverend Swetnam, a devoted man of the cloth, was having none of it. “If this was the work of God,” he said, “I’ll tear off this clerical collar.

There is a reason, after all, that Mark Twain sent a lengthy bill of fare home ahead of him after he’d spent so much time in Europe. Among the things he’d missed the most were: "Virginia bacon, broiler; peach cobbler, Southern style; butter beans; sweet potatoes; green corn, cut from the ear and served with butter and pepper; succotash; soft-shell crabs." … And then there’s the exchange between Katherine Anne Porter and William Faulkner that occurred at a swanky French restaurant that was probably Maxim’s. They had dined well and enjoyed a fair amount of Burgundy and port, but at the end of the meal Faulkner’s eyes glazed over a bit and he said, "Back home the butter beans are in, the speckled ones," to which a visibly moved Porter could only respond, "Blackberries." Now, I’ve repeated this exchange in print at least once before, but I don’t care. No matter who we are or where we’ve been, we are all, apparently, ‘leveled’ by the same thing: our love of our sometimes lowly, always luscious cuisine—our love, in short, of Home.

No matter what anyone in North Star thought of my mom, everyone agreed on one thing: she was the best cook in the Texas Hill Country. She was known for her barbecue and fried pies. But she was most famous for one particular dish. The dish people people would drive hundreds of miles for was simply called the Number One. I imagine Momma was going to make a list of specials. The trouble was, she never got past the Number One. So there it sat at the top of the menu, alone, all by itself. The Number One: Chicken fried steak with cream gravy, mashed potatoes, green beans cooked in bacon fat, one buttermilk biscuit, and a slice of pecan pie With Brad's words ringing in my head about my vague culinary vision, I decide to make the Number One for tonight's supper. After leaving the salon, I drive to various farm stands, grocery stores, and butchers. I handpick the top-round steak with care, choose fresh eggs one by one, and feel an immense sense of home as I pull Mom's cast-iron skillet from the depths of Merry Carole's cabinets. My happiest memories involve me walking into whatever house we were staying in at the time to the sounds and smells of chicken fried steak sizzling away in that skillet. This dish is at the very epicenter of who I am. If my culinary roots start anywhere, it's with the Number One. As I tenderize the beef, my mind is clear and I'm happy. I haven't cooked like this- my recipes for me and the people I love- in far too long. If ever. Time flies as I roll out the crust for the pecan pie. I'm happy and contented as I cut out the biscuit rounds one by one. I haven't a care in the world. Being in Merry Carole's kitchen has washed away everything I left in the whirlwind of being back in North Star.

Let me put it this way. . . . It’s not the best. Eating the bacon is a little like chewing shards of pottery. And the eggs deserved a better fate.

The Mortuary Committee would be burdened with many unenviable tasks, but the first was straightforward: instead of storing the corpses at a half dozen locations around town, which made it more difficult for soldiers to transport the bodies and record-keepers and families to find them, they needed to select a single building to house an official, temporary morgue. They quickly settled on the Chebucto Road School, which, despite its broken windows, had a lot to recommend it: it was large, it could be quickly cleared out and converted to its new purpose, and it was close to Pier 6, minimizing the transport of corpses and travel for their relatives. The committee also needed a place that could keep bodies for as long as possible, giving them the best chance of being identified. They designated the upper floors for offices and the wide-open, cooler basement for the bodies, which they planned to lay in rows and cover with sheets. The Royal Engineers quickly fixed up the damaged school, covered its windows, and cleaned the space. As soon as people learned of the location, bodies began to pile up outside the building, stacked two and three high until morgue workers could retrieve them. The Relief Committee also dispatched crews of volunteers to put out fires and turn off water mains, faucets, and spigots, and to pick up the dead—tagging their names, when they knew them, to the victims’ wrists, or simply attaching a number when they didn’t—loading them onto rudimentary flat wagons dozens at a time. They soon learned to conduct this dispiriting job late at night so as not to offend the friends and relatives of the deceased. But because everyone could hear the horses’ hooves each night, the rolling midnight morgue was a poorly kept secret, one that woke many Haligonians whose homes still lacked windows.

I speared a sausage with my knife, bit off the end. Juice and fat exploded: the pork melted. I tasted chestnuts, moss, the bulbs of wild lilies, the roots and shoots of an Umbrian forest floor. There was pepper, of course, salt and garlic. Nothing else. I opened my eyes. The Proctor was staring at me, and quickly looked away. I thought I saw a smile cross his lips before he opened them to admit another wagon-load of lentils. I tried a spoonful myself. They were very small and brown- earthy-tasting, of course. That I had been expecting. But these were subtle: there was a hint of pine, which came partly from the rosemary that was obviously in the dish, but partly from the lentils themselves. I did feel as if I were eating soil, but a special kind: some sort of silky brown clay, perhaps; something that Maestro Donatello would have crossed oceans to sculpt with, or that my uncle Filippo would have used as a pigment to paint the eyes of a beautiful brown-eyed donna. Maybe this is what the earth under the finest hazelnut tree in Italy would taste like- but that, perhaps, was a question best put to a pig. "Make sure you chew properly," I mumbled, piling my plate high. The serving girl came back with a trencher of sliced pork meats: salami dotted with pink fat, ribbons of lardo, peppery bacon. The flavors were slippery, lush, like copper leaf or the robe of a cardinal. I coiled a strip of dark, translucent ham onto my tongue: it dissolved into a shockingly carnal mist, a swirl of truffles, cinnamon and bottarga.

This was a revolutionary change from deductive reasoning as espoused by Aristotle, which is what makes Bacon so interesting as a philosopher. He believed the best way to acquire scientific knowledge was to observe phenomena and use inductive reasoning. Inductive reasoning is the use of experimental, empirical data as premises to draw a broader conclusion.

A religious theory of society necessarily regards with suspicion all doctrines which claim a large space for the unfettered play of economic self-interest. To the latter the end of activity is the satisfaction of desires, to the former the felicity of man consists in the discharge of obligations imposed by God. Viewing the social order as the imperfect reflection of a divine plan, it naturally attaches a high values to the arts by which nature is harnessed to the service of mankind. But, more concerned with ends than with means, it regards temporal goods as at best instrumental to a spiritual purpose, and its standpoint is that of Bacon, when he spoke of the progress of knowledge as being sought for ‘the glory of the Creator and the relief of man’s estate.

Art is man added to nature. ~ Francis Bacon An injury is much sooner forgotten than an insult. ~ Lord Chesterfield We has met the enemy and he is us. ~ Pogo The best revenge is living well. The goal of human existence is to break our (savage, self-centered, animal) nature. ~ Attributed to the Vilna Gaon 'dum spiro, spero' - Enquanto respiro, tenho esperança. ~ Um lema da Carolina do Sul)

Like Edwards, many of the best Renaissance thinkers were blessed with a jack-of-all-trades erudition. When he wasn’t revolutionizing astronomy, Copernicus practiced medicine and law. Johannes Kepler based his theory of planetary motion on the ebb and flow of musical harmony. Better known in his day as a lawyer, statesman, writer, and courtier, Francis Bacon helped to pioneer the scientific method. A theologian named Robert Boyle laid the foundations of modern chemistry. Leonardo da Vinci, the poster boy for polymaths, was a gifted painter, sculptor, musician, anatomist, and writer, as well as a startlingly prolific inventor.

asparagus spears (12 ounces), tough ends trimmed Olive oil spray ½ teaspoon grated lemon zest ⅛ teaspoon kosher salt Freshly ground black pepper 4 slices center-cut bacon Place the asparagus on a small sheet pan and spritz with olive oil. Season with the lemon zest, salt, and pepper to taste, tossing to coat. Group the asparagus into 4 bundles of 5 spears and wrap the center of each bundle with a slice of bacon. Preheat the air fryer to 400°F. Working in batches, place the asparagus bundles in the air fryer basket. Cook until the bacon is browned and the asparagus is slightly charred on the edges, 8 to 10 minutes, depending on the thickness of the spears. (For a toaster oven–style air fryer, the temperature and timing remain the same.) Serve immediately.

slices center-cut bacon, halved 1 pound Brussels sprouts, trimmed and halved 1½ tablespoons extra-virgin olive oil ¼ teaspoon kosher salt ¼ teaspoon dried thyme Preheat the air fryer to 350°F. Arrange the bacon in a single layer in the air fryer basket. Cook for about 10 minutes, until crisp. Transfer the bacon to a plate lined with paper towels to drain, then roughly chop. (For a toaster oven–style air fryer, the temperature remains the same; cook for about 8 minutes.) In a large bowl, toss the Brussels sprouts with the oil. Sprinkle with the salt and thyme and toss well to coat. Working in batches, arrange a single layer of the Brussels sprouts in the air fryer basket. Cook for about 13 minutes,

An enormous such piggy-back invention is Science, which as Bacon called for just 400 years ago in 1620, is a collection of the best methods and heuristics for getting around our “bad brains” (what he called “Idols of the Mind” that endlessly confuse and confound our thinking). This larger notion that Science is about much more than just poking at nature, but is very much about dealing with our mental deficiencies, has been sadly missed in so many important quarters.