Baking Supplies Quotes

Manifesting is a lot like making a cake. The things needed are supplied by you, the mixing is done by your mind and the baking is done in the oven of the universe.

Have you heard the joke about the chemist, physicist and economist who get wrecked on a desert isle, with a huge supply of canned baked beans as their only food? The chemist says that he can start a fire using the neighbouring palm trees, and calculate the temperature at which a can will explode. The physicist says that she can work out the trajectory of each of the baked beans, so that they can be collected and eaten. The economist says "Hang on guys, you're doing it the hard way. Let's assume we have a can opener.

From the bag I pull two fresh buns with a layer of cheese baked into the top. We always seem to have a supply of these since Peeta found out they were my favorite.

It's some twisted, limited, grocery-store mentality, where people have to be dairy products or vegetables or frozen foods for us to be able to understand them and feel safe. Maybe we've just become such mega-consumers that we can't deal with anything that's slightly inconvenient (basically, anything that requires thought). I was the tofu amidst the Baking Products and Cleaning Supplies.

That’s the capitalist secret of success. No central processing unit monopolises all the data on the London bread supply. The information flows freely between millions of consumers and producers, bakers and tycoons, farmers and scientists. Market forces determine the price of bread, the number of loaves baked each day and the research-and-development priorities. If market forces make the wrong decision, they soon correct themselves, or so capitalists believe. For our current purposes, it doesn’t matter whether the theory is correct. The crucial thing is that the theory understands economics in terms of data processing.

Thus, while I have now visited the Hell of Friendly Shrapnel, I have not been shunted into the Hell of Heavy Metal Poisoning or the Hell of Internal Burns or the Slow Hell of Military-Grade Carcinoma That No One Will Talk About. I can expect to live and return to service in the Elective Theatre, where I will no doubt experience further time in the compounded, fractal hells which are the state of being there, namely the hells of Grit Up My Arse, Sandmite Bites, Endless Boredom and Constant Fear, We Have No Idea What We’re Doing Here and Baked Bean Muesli for Breakfast, this last being the inexplicable gift of the hell wardens known as Supply.

For lunch, I may say, I ate and greatly enjoyed the following: anchovy paste on hot buttered toast, then baked beans and kidney beans with chopped celery, tomatoes, lemon juice and olive oil. (Really good olive oil is essential, the kind with a taste, I have brought a supply from London.) Green peppers would have been a happy addition only the village shop (about two miles pleasant walk) could not provide them. (No one delivers to far-off Shruff End, so I fetch everything, including milk, from the village.) Then bananas and cream with white sugar. (Bananas should be cut, never mashed, and the cream should be thin.) Then hard water-biscuits with New Zealand butter and Wensleydale cheese. Of course I never touch foreign cheeses.

You have one energy resource that is used for all kinds of acts for self-control. That includes not just resisting food temptations, but also controlling your thought processes, controlling your emotions, all forms of impulse control, and trying to perform well at your job or other tasks. Even more surprisingly, it is used for decision making, so when you make choices you are (temporarily) using up some of what you need for self-control. Hard thinking, like logical reasoning, also uses it.” Over the course of a day, dealing with traffic, frustrating bosses, and bickering children, plus—more insidiously—electronic temptations that are as alluring as fresh-baked chocolate chip cookies, a person’s supply of willpower is simply used up.

There are countless differences between the lives of people with money and people without. One is this: without the means to pay experts, it’s necessary to evolve a complex system of useful amateurs. When Charlie’s dad got what the doctor told him was a skin cancer, he drank a fifth of Maker’s Mark and asked a butcher friend to cut a divot out of his shoulder, because there was no way he could afford a surgeon. When Charlie’s friend’s cousin got married, they asked Mrs. Silva from three blocks over to make their wedding cake, because she loved to bake and had fancy pastry pipping doodads. And if the buttercream was a little grainy or one of the layers was a bit overbaked, well it was still sweet and just as tall as a cake in a magazine, and it only cost the price of supplies.

Mr. Clutter enjoyed the chore, and was excellent at it—no woman in Kansas baked a better loaf of salt-rising bread, and his celebrated coconut cookies were the first item to go at charity cake sales—but he was not a hearty eater; unlike his fellow-ranchers, he even preferred Spartan breakfasts. That morning an apple and a glass of milk were enough for him; because he touched neither coffee or tea, he was accustomed to begin the day on a cold stomach. The truth was he opposed all stimulants, however gentle. He did not smoke, and of course he did not drink; indeed, he had never tasted spirits, and was inclined to avoid people who had—a circumstance that did not shrink his social circle as much as might be supposed, for the center of that circle was supplied by the members of Garden City’s First Methodist Church, a congregation totaling seventeen hundred, most of whom were as abstemious as Mr. Clutter could desire.

On April 1, 1865, in Virginia, Pickett was defending an intersection known as Five Forks, six miles south of the Appomattox River and a good bit closer to the Southside Railroad, the last remaining supply line to Richmond. While thirty thousand Union troops led by Little Phil Sheridan approached from the southeast, Pickett’s twelve thousand, spread two miles wide behind fences and in ditches, braced to meet them. Pickett’s supreme commander, Robert E. Lee, was headquartered ten miles away, near Petersburg. Should Pickett fall to Sheridan, Lee would be forced from Petersburg, the Federals would capture Richmond, and the Confederate cause would be lost. Someone mentioned shad. The spring spawning run was in full penetration of the continent. The fish were in the rivers. Tom Rosser, another Confederate general, had caught some, and on the morning of April 1st ordered them baked for his midday dinner, near Hatcher’s Run, several miles from Five Forks. He invited Pickett and Major General Fitzhugh Lee, nephew of Robert E. Lee, to join him. Pickett readily accepted, and rode off from his battle station with Lee. The historian Shelby Foote continues the narrative (“The Civil War,” vol. 3, p. 870): “Neither told any subordinate where he was going or why, perhaps to keep from dividing the succulent fish too many ways; with the result that when the attack exploded—damped from their hearing, as it was, by a heavy stand of pines along Hatcher’s Run—no one knew where to find them. Pickett only made it back to his division after half its members had been shot or captured, a sad last act for a man who gave his name to the most famous charge in a war whose end was hastened by his threehour absence at a shad bake.

Look at that ship. That clipper cost me a queen’s ransom, even with the Kestrel thrown in the bargain. But it was the fastest ship to be had.” He took her hands in his. “Forget money. Forget society. Forget expectations. We’ve no talent for following rules, remember? We have to follow our hearts. You taught me that.” He gathered her to him, drawing her hands to his chest. “God, sweet, don’t you know? You’ve had my heart in your pocket since the day we met. Following my heart means following you. I’ll follow you to the ends of the earth if I have to.” He shot an amused glance at the captain. “Though I’d expect your good captain would prefer I didn’t. In fact, I think he’d gladly marry us today, just to be rid of me.” “Today? But we couldn’t.” His eyebrows lifted. “Oh, but we could.” He pulled her to the other side of the ship, slightly away from the gaping crowd. Wrapping his arms around her, he leaned close to whisper in her ear, “Happy birthday, love.” Sophia melted in his embrace. It was her birthday, wasn’t it? The day she’d been anticipating for months, and here she’d forgotten it completely. Until Gray had appeared on the horizon, she hadn’t been looking forward to anything. But now she did. She looked forward to marriage, and children, and love and grand adventure. Real life and true passion. All of it with this man. “Oh, Gray.” “Please say yes,” he whispered. “Sophia.” The name was a caress against her ear. “I love you.” He kissed her cheek and pulled away. “I’ve been remiss in not telling you. You can’t know how I’ve regretted it. But I love you, Sophia Jane Hathaway. I love you as no man ever loved a woman. I love you so much, I fear I’ll burst with it. In fact, I think I shall burst if I go another minute without kissing you, so if you’ve any mind to say yes, I’d thank you to-“ Sophia flung her arms around his neck and kissed him. Hard at first, to quiet the fool man; then gently, to savor him. oh, how she loved the taste of him, like freshly baked bread and rum. Warm and wholesome and comforting, with just a hint of spice and danger. “Yes,” she sighed against his lips. She pulled back and looked into his eyes. “Yes, I will marry you.” His arms tightened about her waist. “Today?” “Today. But you must let me change my gown first.” Smiling, she stroked his smooth cheek. “You even shaved.” “Every day since we left Tortola.” He gave her a rueful smile. “I’ve a few new scars to show for it.” “Good.” She kissed him. “I’m glad. And I don’t care if society casts us out for the pirates we are, just as long as I’m with you.” “Oh, I don’t know that we’ll be cast out, exactly. We’re definitely not pirates. After your stirring testimony”-he chucked her under the chin-“Fitzhugh decided to make the best of an untenable situation. Or an unhangable pirate, as it were. If he couldn’t advance on his career by convicting me, he figured he’d advance it by commending me. Awarded me the Kestrel as salvage and recommended me to the governor for a special citation of valor. There’s talk of knighthood.” He grinned. “Can you believe it? Me, a hero.” “Of course I believe it.” She laced her fingers at the back of his neck. “I’ve always known it, although I should curse that judge and his ‘citation of valor.’ As if you needed a fresh supply of arrogance. Just remember, whatever they deem you-gentleman or scoundrel, hero or pirate-you are mine.” “So I am.” He kissed her soundly, passionately. “And which would you prefer tonight?” At the seductive grown in his voice, shivers of arousal swept down to her toes. “Your gentleman? Your scoundrel? Your hero or your pirate?” She laughed. “I imagine I’ll enjoy all four on occasion. But tonight, I believe I shall find tremendous joy in simply calling you my husband.” He rested his forehead against hers. “My love.” “That, too.

From the late 1970s on, due to the success of Keys’s diet-heart hypothesis, the drive to oust saturated fats from the US food supply intensified. And as a result, hydrogenated oils came to be used to make not only Crisco and margarine but virtually all manufactured food products. By the late 1980s, in fact, these hardened oils had become the backbone of the entire food industry, used in most cookies, crackers, chips, margarines, and shortenings, as well as fried, frozen, and baked goods.

Even homes supplied with electricity had serious problems with electric stoves. The incoming current was weak, and it took an hour to heat an oven for baking. There often was not sufficient amperage to power the stove burners while the oven was heating.

matured satisfactorily in that climate. Some green foods were available in the summer and some vegetables were grown and stored for winter. This diet, which included a liberal supply of fish, included also the use of livers of fish. One important fish dish was baked cod's head that had been stuffed with oat meal and chopped cods' livers. This was an important inclusion in the diets of the growing children. The oats and fish, including livers, provided minerals and vitamins adequate for an excellent racial stock with high immunity to tooth decay. For the Eskimos of Alaska the native diet consisted of a liberal use of organs and other special tissues of the large animal life of the sea, as well as of fish. The latter were dried in large quantities in the summer and stored for winter use. The fish were also eaten frozen. Seal oil was used freely as an adjunct to this diet and seal meat was specially prized and was usually available. Caribou meat was sometimes available. The organs were used. Their fruits were limited largely to a few berries including cranberries, available in the summer and stored for winter use. Several plant foods were gathered in the summer and stored in fat or frozen for winter use. A ground nut that was gathered by the Tundra mice and stored in caches was used by the Eskimos as a vegetable. Stems of certain water grasses, water plants and bulbs were occasionally used. The bulk of their diet, however, was fish and large animal life of the sea from which they selected certain organs and tissues with great care and wisdom. These included the inner layer of skin of one of the whale species, which has recently been shown to be very rich in vitamin C. Fish eggs were dried in season. They were used liberally as food for the growing children and were recognized as important for growth and reproduction. This successful nutrition provided ample amounts of fat-soluble activators and minerals from sea animal

A shopping bag from a local hobby store contained kits for making buzzers and doorbells. Jugs of liquid resin and rolls of plastic food wrap sat beside the bag, and a mini-loaf baking pan was wedged between the jugs. Plastic sewing kits were stacked next to X-Acto knives, and so many arts and crafts supplies Amy could open a hobby shop. The

I walked out onto the stage and I started telling the tale of the “Untold Story of the Origin of Zombies.” And it went like this: Where do Zombies come from? Not many people know. But after some extensive investigative Zombie journalism, we’ve discovered the truth. It all began when the human government decided that they wanted to create stronger soldiers. They had lost too many battles, and now they wanted to win every war that they fought. So they approached some soldiers in their army to join a special secret project. The only requirement was that the soldiers they chose had no living relatives. This way, no one could claim their bodies in case something went wrong. So, they exposed these soldiers to an experimental virus to enhance their abilities and make them into super soldiers. The experiment seemed to be working. But then, something terrible happened... The soldiers went crazy, and they were horribly disfigured. Ultimately, the experiment claimed their lives. But, when the soldiers were being prepared for burial, they suddenly came to life. They were not only walking, but they had enhanced strength, enhanced sense of smell and enhanced hearing. They attacked the soldiers in charge of burying them. And the recently bitten soldiers also transformed into the living dead. Before long, the entire army base was contaminated with the virus. Once everyone in the base was exposed, the virus mutated and the soldiers began having an overwhelming craving for something warm and mushy. They longed for brains! Soon, the army of the living dead found their way to the next unsuspecting town in search of brains. They attacked that town, biting anything that moved both human and animal. Soon that town was overrun. The virus spread from town to town, and city to city, until the entire world was contaminated. It was the first Zombie Apocalypse. After hundreds of years had passed, the Zombies started to evolve and began developing intelligent thoughts. They began forming villages, and then towns, and then entire cities of Zombies were created. The Zombies made great advances in health and science, and became highly advanced technologically. But, eventually the Zombies’ appetite for brains and warm flesh gave way to an even greater craving... The craving for CAKE! Their overwhelming desire for cake resulted in an explosive rise in the baking industry. Cake shops began springing up on every corner of every Zombie city street. They just couldn’t get enough! The human race began growing again, too. Human villages of farmers and miners began springing up. And because the Zombies were a peaceful race, they coexisted with the humans by staying away from them. But soon, the Zombie’s resources began to become scarce, especially the cake. So Zombies began scaring villagers in order to get the supplies they needed, especially the highly valued resource of cake. Now Zombies send their kids to Scare School to train their children from a very young age. They train them on how to effectively scare humans in order to get their needed supplies, especially cake. And so it has been until today. Thank you.

general supplies that you should always have on hand.   Pencils, pens, markers, chalk, etc. Art supplies such as paint, glue, beads, etc. Paper, paper and more paper of all kinds. Self-care and cleaning supplies, such as hand soap and paper towels. Trays or baking sheets. These will be used to as portable workstations for each activity. Place mats, or another type of work mat. Small scoops, tongs and tweezers. Cups or muffin trays to be used for sorting activities or keeping supplies separate.

Obviously.” I rolled my eyes. “Well, you need to think harder. Get out there and hit the streets!” I laughed. “Granny, this isn’t an eighties TV cop show.” “Well, it’s a good thing. You’re certainly no Magnum, PI.” “You know, I thought grandmothers were supposed to be sweet old ladies who loved to bake goodies and knit you an endless supply of sweaters.” “I’m a ghost, dummy!” Granny threw up her arms. “You’ll have to make your own crap.

If loggers or farmers clear away the vegetation, they also remove the local supply of nutrients. Normally the forest quickly fills in bare spots, such as those created when big trees fall, and damage is kept to a minimum. But if the opening is too large or the ground is kept clear too long, the sun and rain decompose whatever organic matter remains and bake the surface into something resembling brick in both color and impermeability. In short order, the land becomes almost incapable of sustaining life. Thus the tropical forest, despite its fabulous vitality, exists on a knife edge.

Supplying buns to McDonald’s was the break of a lifetime for many of these men. Mary Ann Bakery, for example, was a small organization when it started dealing with us. Now it has a plant with a quarter-mile-long conveyor belt for cooling buns after they’re baked. The firm uses more than a million pounds of flour a month to make buns for us. Mary Ann also has a trucking company that services McDonald’s.

For instance, is fear ever a legitimate response to crisis? Is there any truth at all to fear? In my experience, fear is an Ego feeling out of control. In times of true crisis, there’s no time for fear, only action. It’s only thinking about it afterwards or anticipating it, that we feel fear. Also, one of the qualities of being in the presence of truth is its accompanying energy of fearlessness. Are fear, gloom and doom, attempting to control, empowered responses? As the world heats up literally and figuratively, it’s time to learn how to better handle our emotional energies during times of crisis and change. In my experience, most of our emotional responses to crisis is not usually about the event, but another one. This applies to collective events, where I consistently witness people going into fear and “concern” spirals for days on end. Ditto for building stories about “dark times”. I expect this will make me unpopular, but here goes: If you’re having an emotion about a catastrophe that lasts longer than a few minutes, and you’re not bringing food and supplies, or in it, it’s probably about something else. Either conditioning you’ve inherited from the collective, like a Pavlovian response that says “okay, when this type of event happens we get sad/fearful/despairing/bitter. Ok, now go!,” or it’s a deeper wound of your own being triggered, or you’re not grounded and centered in your own energy. If it’s not happening to you, it’s not personal. It is what is. Don’t generate more Ego energy for the collective by dwelling in disaster. Either find a way to help, pitch in if that’s your thing, or connect with your light. Either benefit all. For the Empaths who feel everything, I love what Martha Beck says. When she witnesses someone going through something tough, to avoid taking it on, in a nutshell she says, ‘This is their journey. I’ll have my time to go through xyz, but now is not my time. Everyone gets their time.’ Don’t worry, you’ll have your time to feel your own personal crisis or tragedy. Won’t you want people who are strong in their light around? Joining in with another’s or the world’s misery helps no one. It only creates more fear and misery. If you’re not baking someone a cake, better to ground, root and center. Take a walk in nature. Listen to uplifting music. Focus on your furthering your calling. The fact is: the more focus we place on external events, feeding them with fearful thoughts and “concern”, the more distracted we become from our internal reality, where, with awareness, we can liberate our self -which benefits everyone. Once we stop the fear and warring within our selves we are able to be inspired and take action from a place of grace, not from absorbing external fear energies or being mired in our own wounding. When we run on old fear conditioning- that it’s a dangerous, scary world; we’re ill-equipped for survival; we’re weak and can’t change; other people are doing this horrible thing to us- we are not only denying our light so weakening our selves, but we are not being honest. We are powerful. We are eternal. We are in charge of our experience. When we own our light it benefits everyone.

Phillip had shown her where everything was stored, how to anticipate what customers would desire, and how to slip something different into the menu- something that would make them think, Hmm, that sounds interesting. She learned how to maintain an inventory of supplies, which suppliers could be relied on in a pinch, and how to monitor food costs. This last was a real lesson for Nora. She had never examined the invoices for the oils and butters, the creams, the bricks of chocolate charged automatically to her credit card. Now it was imperative that every nugget of sugar be accounted. Everything leftover could be turned into something new. A few extra leaves of fresh organic sage remained after the bakers had made enough herb loaves? Turn them into sage ice cream, to serve with twists of caramel. A few loaves came out of the oven too misshapen to sell? Break them up and make chocolate bread pudding. Soon enough she was not only costing out individual pastries, but enjoying pastry baking more for doing it. It completed the very preciseness of the art, and pushed her to be even more creative.

Highly innovative companies don’t necessarily generate more ideas than their less innovative counterparts (good ideas are in plentiful supply for all companies). But highly innovative companies are more receptive to ideas—and not only to their own ideas but to ideas from everywhere. Furthermore, they do something about the ideas. Not that an innovative company executes every single idea, but it is much more likely to act quickly on a partly baked idea than to spend countless hours deliberating about all the reasons it can’t work.

Fortunately, the Ottomans were unrivaled masters of supply-chain logistics. No other state in Europe devoted as much energy or care to the repair of its roads. From very early on, the Ottomans became justly famous as builders of beautiful stone bridges, whose delicate arches appeared to be as delicate as eggshells but proved as durable as iron. Supplies of food, cloth, gunpowder, and steel flowed continuously over this system of roadways. Camels, able to carry twice as much as any European beast of burden, made their transport easier. Every year, thirty thousand of these essential animals arrived from the Maghreb and Syria, in time for the campaigning season. But the real heart of the Ottoman procurement system was its bakeries. In Istanbul alone, 105 gigantic ovens worked around the clock, baking hardtack for the army and navy stores. Many more operated across the provinces.

ersatz Fleisch, meaning fake meat made from cooked rice mashed and fried in mutton fat, or ersatz Fisch, which was also mashed rice but mixed with onions and the oil from tinned fish. Baking bread became challenging as wheat supplies were mostly diverted to the army, but housewives swapped ideas for substituting ground horse chestnuts or pea meal or potato starch.

There’s been some speculation that Donovan is dating you to get a better contract with the Knights,” she continued. Fury rose in Donovan so fast it damn near obscured his vision. A loud guffaw stopped him from setting Kayla so straight she’d never look askance again. Jada slapped her hand on the table. “Are you serious right now? He’s dating me to get a better contract? That would be a big fat hell no. He’s the most upstanding man I’ve ever met and the last person to ever do something so underhanded. He didn't even know who I was when we first met. Please apologize to him right now or I will walk off this show.” Jada was deadly serious. She looked for all the world like a warrior ready to defend her family. He was touched beyond belief. Despite everything that had gone down between them, despite the way he’d hurt her feelings in that supply closet, she still had his back.

Many Union soldiers had money, and since 45,000 prisoners moved through Andersonville in the span of about 14 months, there was actually a free market among the prisoners. Since rations, clothing, and shelter were substandard, many shopkeepers and merchants set up shop inside the stockade and sold fresh vegetables of every kind. Thorp recounted this market: “The authorities at Andersonville allowed supplies to be sold to the prisoners for Federal money. Numerous small restaurants flourished in the stockade. From small clay ovens they supplied fresh bread and baked meats. Irish and sweet potatoes, string beans, peas, tomatoes, melons, sweet corn, and other garden products were abundantly offered for sale. New arrivals were amazed to find these resources in the midst of utter destitution and starvation

I still couldn't believe how creative Annie was in coming up with the different flavors and embellishments for each cupcake; the finished products looked like huge jewels that sparkled appealingly in the counter display and on the black lacquer trays passed by the waitstaff. Annie had had her nose to the grindstone for days, as focused as I'd ever seen her, dicing apples and pears until they looked like nuggets of gold- as well they should, considering what that fruit cost!- and tasted like pure, sweet, warm explosions of flavor baked into the cakes. Annie's dexterity, precision, and speed with a knife had been a sight to behold. My contributions to the cupcakery's opening night were decidedly more mundane: I'd interviewed and hired the night's waitstaff, overseen the completion of the various construction and design projects, and ordered all of the noncooking supplies the shop needed. Treat glowed with sexy, low-lit energy; laughter and music filled the space; hip, beautiful people bit into cupcake after cupcake. If the shop had been in the Marina instead of the Mission, it was just the sort of place I would have visited frequently. But there was no use crying over that spilled buttercream.

you’ve done a bit of chemistry, you might recall that sodium carbonate reacts with CO2 to create sodium bicarbonate (baking soda). Well, in Klaus’s machines there is a hanging gallery of strands of a ‘sorbent’ resin – impregnated sodium carbonate – which react with the CO2 in the air flowing over them, the captured CO2 helping to create baking soda. Capturing CO2, though, is only one half of the job. Somehow you’ve got to get the CO2 off the sorbent if you want the apparatus to be reusable and therefore cost-effective. Restocking the whole shebang with a new supply of sorbent resin makes things prohibitively expensive and energy hungry. This is where Lackner’s resin comes into its own, by doing something that even Klaus admits is counterintuitive. In the presence of water the resin changes its affinity for CO2, shedding its recently collected bounty. The ‘collection’ reaction takes a reverse step. Sodium bicarbonate becomes sodium carbonate. What this means is that if Klaus pumps water vapour into his machines, CO2 from the sorbent will ‘fall off’ the resin, allowing the whole apparatus to be reused. Condensing that vapour allows the captured CO2 to bubble out the top, in the same way CO2 bubbles rise to the top of champagne. There’s a kind of sweet poetry to one greenhouse gas (water vapour) collecting another (CO2). After all, one of the problems with CO2 in the atmosphere is that it encourages more water vapour into the air, thereby amplifying the warming effect. Here, thanks to the chemistry of Lackner’s sorbent, the opposite is happening. Water vapour is being used as part of a process to take CO2 out of the air.

Demeter's Grove was a "new age" kind of store, as they were calling them these days, and Autumn sold everything from incense and candles to especially elemental stones to clothing to books. She was used to inviting all kinds of strangers and friends into her kitchen; demonstrations- cooking, baking, tincture or poultice-making- were another dimension of her business.

Every man on the Explorer had a job to do, and with so many of the systems still works in progress, and only a very small window for the recovery, the crew had virtually no downtime. But when they could steal even a few hours, life was comfortable. A crew of fifteen cooks worked in the mess hall, keeping it provisioned twenty-four hours a day. At any moment, a crew member could stop into the mess and get a good, hot meal—rib eye steaks, lamb chops, burgers, seafood, as well as an array of salads, desserts, and freshly baked bread and pastries. For men who had only a few minutes, lounges around the ship were stocked with fresh fruit, nuts, candy, coffee, tea, and soft drinks. There was even a soft-serve ice cream machine. Two native New Yorkers had arranged for the cooks to buy and hide a large supply of bagels, lox, and cream cheese that they managed to conceal in the depths of the walk-in freezer—for a few days, until someone found the stash and word got out.