Batch Remove Quotes

This is a powder that when applied to the air causes ghosts to become visible,” Henry said. Magnus tilted the jar of shining grains up to the lamp admiringly, and when Henry beamed in an encouraging fashion, Magnus removed the cork. “It seems very fine to me,” he said, and on a whim he poured it upon his hand. It coated his brown skin, gloving one hand in shimmering luminescence. “And in addition to its practical uses, it would seem to work for cosmetic purposes. This powder would make my very skin glimmer for eternity.” Henry frowned. “Not eternity,” he said, but then he brightened. “But I could make you up another batch whenever you please!” “I could shine at will!” Magnus grinned at Henry

Soba noodles with eggplant and mango This dish has become my mother’s ultimate cook-to-impress fare. And she is not the only one, as I have been informed by many readers. It is the refreshing nature of the cold buckwheat noodles the sweet sharpness of the dressing and the muskiness of mango that make it so pleasing. Serve this as a substantial starter or turn it into a light main course by adding some fried firm tofu. Serves 6 1/2 cup rice vinegar 3 tbsp sugar 1/2 tsp salt 2 garlic cloves, crushed 1/2 fresh red chile, finely chopped 1 tsp toasted sesame oil grated zest and juice of 1 lime 1 cup sunflower oil 2 eggplants, cut into 3/4-inch dice 8 to 9 oz soba noodles 1 large ripe mango, cut into 3/8-inch dice or into 1/4-inch-thick strips 12/3 cup basil leaves, chopped (if you can get some use Thai basil, but much less of it) 21/2 cups cilantro leaves, chopped 1/2 red onion, very thinly sliced In a small saucepan gently warm the vinegar, sugar and salt for up to 1 minute, just until the sugar dissolves. Remove from the heat and add the garlic, chile and sesame oil. Allow to cool, then add the lime zest and juice. Heat up the sunflower oil in a large pan and shallow-fry the eggplant in three or four batches. Once golden brown remove to a colander, sprinkle liberally with salt and leave there to drain. Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 5 to 8 minutes to become tender but still al dente. Drain and rinse well under running cold water. Shake off as much of the excess water as possible, then leave to dry on a dish towel. In a mixing bowl toss the noodles with the dressing, mango, eggplant, half of the herbs and the onion. You can now leave this aside for 1 to 2 hours. When ready to serve add the rest of the herbs and mix well, then pile on a plate or in a bowl.

22 grams cinchona bark 4 grams dried hawthorn berries 8 grams dried sumac berries 2 grams cassia buds 3 cloves 1 small (2-inch) cinnamon stick, preferably Ceylon cinnamon 1 star anise 12 grams dried bitter orange peel 4 grams blackberry leaf 51⁄4 cups spring water 50 grams citric acid 2 teaspoons sea salt 1 stalk lemongrass, cut into 1⁄2-inch sections Finely grated zest and juice of 2 limes Finely grated zest and juice of 1 lemon 1⁄2 cup agave syrup Combine the cinchona bark, hawthorn berries, sumac berries, cassia buds, cloves, cinnamon, and star anise in a spice mill or mortar and pestle and crush into a coarse powder. Add the orange peel and blackberry leaf, divide the mixture among three large tea baskets or tea bags, and put a few pie weights in each. Bring the water to a boil in a large stainless-steel saucepan. Add the tea baskets, citric acid, and salt. Let simmer for 5 minutes. Add the lemongrass, cover partially, and let simmer 15 minutes longer. Add the lime and lemon zests and juices and let simmer, uncovered, until the liquid is reduced by a little less than half, making about 3 cups. Remove from the heat and remove the tea balls. Pour the agave syrup into a bowl. Set a fine-mesh strainer over the bowl and strain the tonic into the syrup. You will need to work in batches and to dump out the strainer after each pour. If the tonic is cloudy, strain again. Pour into a clean bottle and seal. Store in the refrigerator for up to 1 year.

How did farming change how much physical activity we do and how we use our bodies to do the work? Although hunting and gathering is not easy, nonfarming populations like the Bushmen or the Hadza generally work only five to six hours a day.36 Contrast this with a typical subsistence farmer’s life. For any given crop, a farmer has to clear a field (perhaps by burning vegetation, clearing brush, removing rocks), prepare the soil by digging or plowing and perhaps fertilizing, sow the seeds, and then weed and protect the growing plants from animals such as birds and rodents. If all goes well and nature provides enough rain, then comes harvesting, threshing, winnowing, drying, and finally storing the seeds. As if that were not enough, farmers also have to tend animals, process and cook large batches of foods (for example by curing meat and making cheese), make clothing, build and repair homes and barns, and defend their land and stored harvests. Farming involves endless physical toil, sometimes from dawn to dusk. As

ASPARAGUS WITH ROASTED GARLIC AND OLIVE OIL Asparagus packs a lot of health benefits into a little package. The little bit of extra effort required to roast the garlic will be more than worth it to liven up a batch. Makes 2 servings 1 head garlic Extra-virgin olive oil ½ pound asparagus, trimmed and cut into 2-inch pieces 1 tablespoon ground pecans or almonds ½ teaspoon onion powder Preheat the oven to 400°F. Peel off the papery layers from the garlic head, then slice off the top ¼ inch to expose the garlic cloves. Place in the center of a square of foil and drizzle with olive oil. Seal the garlic in the foil and place in a shallow pan. Bake for 30 minutes. Remove from the foil and let cool. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the asparagus and cook, stirring, until bright green, 3 to 4 minutes. Sprinkle with the ground pecans or almonds and then the onion powder. Squeeze the roasted garlic out of the skins into the pan. Continue to cook the asparagus, stirring, until the asparagus is crisp-tender, 1 to 2

Everywhere along the line there were people involved. Farmers who planted and monitored and cared for and pruned and fertilized their trees. Pickers who walked among the rows of plants, in the mountains’ thin air, taking the cherries, only the red cherries, placing them one by one in their buckets and baskets. Workers who processed the cherries, most of that work done by hand, too, fingers removing the sticky mucilage from each bean. There were the humans who dried the beans. Who turned them on the drying beds to make sure they dried evenly. Then those who sorted the dried beans, the good beans from the bad. Then the humans who bagged these sorted beans. Bagged them in bags that kept them fresh, bags that retained the flavor without adding unwanted tastes and aromas. The humans who tossed the bagged beans on trucks. The humans who took the bags off the trucks and put them into containers and onto ships. The humans who took the beans from the ships and put them on different trucks. The humans who took the bags from the trucks and brought them into the roasteries in Tokyo and Chicago and Trieste. The humans who roasted each batch. The humans who packed smaller batches into smaller bags for purchase by those who might want to grind and brew at home. Or the humans who did the grinding at the coffee shop and then painstakingly brewed and poured the coffee or espresso or cappuccino. Any given cup of coffee, then, might have been touched by twenty hands, from farm to cup, yet these cups only cost two or three dollars. Even a four-dollar cup was miraculous, given how many people were involved, and how much individual human attention and expertise was lavished on the beans dissolved in that four-dollar cup. So much human attention and expertise, in fact, that even at four dollars a cup, chances were some person—or many people, or hundreds of people—along the line were being taken, underpaid, exploited.

Once the writer was at the deathbed of a fellow writer. What interested his dying colleague more than anything else was what was being said in the cultural section of the newspapers. Did these battles of opinion take his mind off his illness by infuriating him or making him laugh? Did they put him in mind of an eternal repetition, preferable after all to what was in store for him? There was more to it than that. Even in his hopeless situation, far-removed as he was from the editorial offices, he was their prisoner; more than his nearest and dearest, the critics and editors were the object of his dreams; and in the intervals when he was free from pain, he would ask, since by then he was incapable of reading, what one publication or another had said about some new book. The intrigues, and the almost pleasurable fury they aroused in the sufferer - who saw through them - brought a kind of world, a certain permanence into the sickroom, and the man at his bedside understood his vituperating or silently nodding friend as well as if it had been his own self lying there. But later, when the end was near and the dying man still insisted on having opinions read out to him from the latest batch of newspapers, the witness vowed that he would never let things come to such a pass with him as they had with his image and likeness. Never again would he involve himself in this circuit of classifications and judgments, the substance of which was almost exclusively the playing off of one writer or school against another. Over the years since then, he had derived pride and satisfaction from staying on the outside and carrying on by his own strength rather than at the expense of rivals. The mere thought of returning to the circuit or to any of the persistently warring cliques made him feel physically ill. Of course, he would never get entirely away from them, for even today, so long after his vow, he suddenly caught sight of a word that he at first mistook for his name. But today at least he was glad - as he would not have been years ago - to have been mistaken. Lulled in security, he leafed through the local section and succeeded in giving his mind to every single news item.

BACON, EGG, AND CHEDDAR CHEESE TOAST CUPS Preheat oven to 400 degrees F., rack in the middle position. 6 slices bacon (regular sliced, not thick sliced) 4 Tablespoons (2 ounces, ½ stick) salted butter, softened 6 slices soft white bread ½ cup grated cheddar cheese 6 large eggs Salt and pepper to taste Cook the 6 slices of bacon in a frying pan over medium heat for 6 minutes or until the bacon is firmed up and the edges are slightly brown, but the strips are still pliable. They won’t be completely cooked, but that’s okay. They will finish cooking in the oven. Place the partially-cooked bacon on a plate lined with paper towels to drain it. Generously coat the inside of 6 muffin cups with half of the softened butter. Butter one side of the bread with the rest of the butter but stop slightly short of the crusts. Lay the bread out on a sheet of wax paper or a bread board butter side up. Hannah’s 1st Note: You will be wasting a bit of butter here, but it’s easier than cutting rounds of bread first and trying to butter them after they’re cut. Using a round cookie cutter that’s three and a half inches (3 and ½ inches) in diameter, cut circles out of each slice of bread.   Hannah’s 2nd Note: If you don’t have a 3.5 inch cookie cutter, you can use the top rim of a standard size drinking glass to do this. Place the bread rounds butter side down inside the muffin pans, pressing them down gently being careful not to tear them as they settle into the bottom of the cup. If one does tear, cut a patch from the buttered bread that is left and place it, buttered side down, over the tear. Curl a piece of bacon around the top of each piece of bread, positioning it between the bread and the muffin tin. This will help to keep the bacon in a ring shape. Sprinkle shredded cheese in the bottom of each muffin cup, dividing the cheese as equally as you can between the 6 muffin cups. Crack an egg into a small measuring cup (I use a half-cup measure) with a spout, making sure to keep the yolk intact. Hannah’s 3rd Note: If you break a yolk, don’t throw the whole egg away. Just slip it in a small covered container which you will refrigerate and use for scrambled eggs the next morning, or for that batch of cookies you’ll make in the next day or two. Pour the egg carefully into the bottom of one of the muffin cups. Repeat this procedure for all the eggs, cracking them one at a time and pouring them into the remaining muffin cups. When every muffin cup has bread, bacon, cheese and egg, season with a little salt and pepper. Bake the filled toast cups for 6 to 10 minutes, depending on how firm you want the yolks. (Naturally, a longer baking time yields a harder yolk.) Run the blade of a knife around the edge of each muffin cup, remove the Bacon, Egg, and Cheddar Cheese Toast Cups, and serve immediately. Hannah’s 4th Note: These are a bit tricky the first time you make them. That’s just “beginner nerves”. Once you’ve made them successfully, they’re really quite easy to do and extremely impressive to serve for a brunch. Yield: 6 servings (or 3 servings if you’re fixing them for Mike and Norman).

dough scraps from the first rolling into a mass, working the dough as little as possible, and roll out and cut out more biscuits. Use the scraps from the second batch to roll into a “snake” shape. Press the shape against any biscuits that may have a bare edge where the biscuits have not filled the tray. 5. Bake for 15 to 20 minutes, rotating the pan 180 degrees halfway through, until golden brown. Remove from oven and immediately brush with melted butter.

Gnocchi So, the recipe for gnocchi: A little over 1 pound of potatoes suitable for mashing; red potatoes are an option as well. Don’t peel them, so no excess moisture infiltrates the potatoes. Cook them in water with salt until they’re soft but not too soft. Halve and mash with a potato masher. Remove the peel from the masher after each potato. Add flour to the mashed potatoes. This can’t be quantified; add as much as goes in—it depends on the potato, on the degree to which it was cooked, on the moisture in the potato, and on the flour itself. In any case, the mashed potatoes must be warm. Stir until a warm, pleasant dough forms. Coat your hands with flour and form snakes with a diameter of about 1 centimeter (or nearly ½ an inch)—different from the semolina gnocchi rolls. Cut every roll into little pieces, almost 1 inch long—usually each piece should be closer to ½ an inch, but Aviram was afraid that would be too much work for me. Place the gnocchi on a floured tray, leaving some space around each one. Here, too, he spared me some work; I didn’t transfer each gnocco with a fork in order to create slits that would enhance cooking and soaking in the sauce. Drop the gnocchi in several batches, depending on quantity, into a large pot (I didn’t buy one; Michal loaned me a pot on the day of the dress rehearsal) full of water with salt, as when preparing pasta; use 1 tablespoon of salt per 4 cups of water or so, over a large flame. Once the gnocchi float, remove them with a skimmer into a serving bowl, pour the sauce that has been prepared in advance over them, and sprinkle parmesan. You can also prepare them slightly in advance and warm them in the oven.   ***

This was an elaborate ruse to get S K Srivastava, off the investigation of NDTV for its tax evasion. After some time, P Chidambaram, much against his wishes, became the Home Minister and got Delhi Police under him. Srivastava says that Chidambaram promptly got false and mischievous criminal cases lodged against him, to get him removed from service. Not only that, Chidambaram got him arrested on the premises of the Court [Patiala House Court, Delhi, Jan 8, 2010]. A few illustrative but not exhaustive instances of such monumental persecution of a member of the Indian Revenue Service S K Srivastava are being listed below: Srivastava had found that his junior Income Tax official Shumana Sen IRS was conniving with NDTV in fudging their accounts[10]. In this, she was also supported by her batch mate and partner-in-crime, Ashima Neb, claims Srivastava. Shumana Sen was Assessing Officer of NDTV’s Income Tax circle and her husband Abhisar Sharma was a news presenter of NDTV being a serious violation of Govt. rules and law governing the conduct of employees of Govt. [MHA OM No.F.3/12/(S)/64-Ests.(B), dated 12.10.1965) and Rule 4 of the CCS (Conduct) Rules, 1965] and despite there being mandatory requirement of serving IRS officers to declare pecuniary interest like employment of spouse, etc., by a Company or Firm to the Govt. and failure of which is to be visited with severest punishment including dismissal from service; Shumana Sen never declared to Govt. that her husband was a staffer of the company which she was assessing to all the Direct Taxes, a serious breach which invites dismissal from service without any benefits. The vicious and criminal vilification of an IRS officer for nothing but doing his duty and protecting the public revenue and public interest which were being prejudiced by NDTV, Minister P Chidambaram and hired mercenaries Shumana Sen and Ashima Neb is something that would send shivers down the spine of any right thinking person. Srivastava was forced to face the allegations and court cases as Minister P Chidambaram was desperate to protect NDTV and hush up its crime, criminality and criminal acts – acts that caused defrauding of public revenue of India running into thousands of crores of rupees.

When the boys reached home they hurried into the kitchen. Aunt Gertrude was just removing a batch of cookies from the oven. She glanced over her spectacles and exclaimed, “Frank! You’ve torn your pants!

How To Clean A Dab Rig? A glass chamber (dabber) is joined to a watertight foundation to form a dab rig. Cannabis concentrates are concentrated using a dab rig and butane as the solvent. Butane is an odorless, colorless, combustible gas. Home appliances like hair dryers, paint sprayers, and welding torches frequently use it. Cleaning a dab rig starts with getting rid of any residue that was left over after use. Your dab rig should always be fully cleaned before being stored. Your next batch of concentrates can become contaminated if you don't thoroughly clean the dab rig. You must unscrew the base and take off the lid before you can start cleaning your dab setup. After removing both components, you must use a moist towel to clean the chamber's interior. To help remove any debris or residue clinging to the surface, use a mild soap solution. Rinse the dabber with warm water after cleaning the interior. The air openings in the chamber must then be cleaned. You must disassemble the chamber in order to do this and remove the top portion from the bottom piece. The bottom piece's air holes must then be gently removed. The top piece must then be reattached to the bottom piece. You must insert cotton swabs or balls into the air holes after cleaning them out. Make careful to space these objects apart by at least 1/8 inch. The base must then be screwed back onto the chamber. Finally, use a moist cloth to clean the entire dabber again. Be careful not to spill any butane on the chamber's outside. When finished, put your dabber back in its container.

Prep time: 8 hours. Cook time: 3 minutes a batch. Makes 18 raised donuts. Hint: Make the dough the night before and let it rise in the fridge overnight. Ingredients: 1 cup plus 2 tablespoons of whole milk, warmed to 105 degrees ¼ cup sugar One package active dry yeast (2½ teaspoons) 10 tablespoons butter (1¼ sticks), melted 2 eggs, lightly beaten 4 cups all-purpose flour ¼ teaspoon salt Oil for frying (using a neutral flavored oil will get better results, like corn, safflower, peanut, or canola) Directions: Warm the milk in a small saucepan until it reaches 105 degrees, or is warm to the touch. Stir in sugar. Next, add the yeast and stir until dissolved. Let yeast mixture sit for 5 minutes until the yeast starts to bubble on the surface. Pour into the bowl of mixer. Add melted butter and beaten eggs. Using the paddle attachment, beat ingredients together. With mixer on slow, add the flour and salt, stirring until the dough comes together. Mix for five more minutes to activate the yeast. Turn sticky dough into a lightly oiled bowl and turn once to coat both sides. Cover with plastic wrap and place in the refrigerator for at least 8 hours. Remove dough from the fridge and turn out onto a lightly floured surface. Roll dough out until it is ½-inch thick. Using a 3-inch donut cutter, cut out the donuts. Line baking sheets with parchment paper. Lightly spray the parchment paper with oil to keep donuts from sticking. Place donuts and holes on parchment paper, cover, and let rise in a warm place until doubled in size, about one hour. Donuts will be very light and delicate. Line a baking sheet with paper towels. This is where the fried donuts will go immediately after the fryer to absorb the excess grease. Keep plenty of paper towels on hand for replacements! To fry the donuts: Using a deep pot, Dutch oven, or home fryer, heat two to three inches of oil to 375 degrees. Use a thermometer to hit the right temperature. Carefully add the donuts to the hot oil in small batches, usually three at a time. Once donuts reach a nice golden brown (about 1½ minutes), turn over and cook the other side. I use chopsticks for this part, but you can use a slotted spoon. When donuts are a beautiful light brown, remove from fryer and place on paper towels. Cool slightly, then dip in your favorite donut glaze. *See Donut Glazes below.

1. Preheat the oven to 400˚ F. Make sure there is enough room for a tall pie—you may need to remove a rack. 2. Remove the dough discs from the refrigerator and set aside. 3. In a large skillet, melt the butter. When the butter is sizzling, toss in the apples and stir so they are coated in the butter. Cook for about 10 minutes over medium heat, stirring occasionally. If you do not have a pan large enough, you can do this in two batches. 4. Remove the apples from the skillet (but not the liquid from the pan) and put them in a large bowl. Toss the apples in the sugar, cornstarch, cinnamon, and nutmeg. Set aside. 5. Brush the inside of the bottom crust with the beaten egg white. Pile the sautéed apples into the crust, then cover with the remaining dough disc. Trim the crusts, then pinch them together. Using your thumbs and index fingers, crimp the crust edge into a pretty pattern. Slice air vents into the top crust. I like to leave my crusts plain, but you can brush the crust with an egg wash (if you like it shiny) or milk (if you like it brown and soft). 6. Turn the oven down to 375˚ F. Place the pie pan on a cookie sheet, and bake until the crust is a deep golden brown and the filling is bubbling, about 50–60 minutes. 7. Let cool completely before serving.

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

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

Broccoli, Zucchini and Blue Cheese Soup Serves 6 Ingredients: 2 leeks, white part only, sliced 1 head broccoli, coarsely chopped 2 zucchinis, chopped 1 potato, chopped 2 cups vegetable broth 2 cups water 3 tbsp olive oil 3.5 oz blue cheese, crumbled 1/3 cup light cream Directions: Heat the oil in a large saucepan over medium heat. Sauté the leeks, stirring, for 5 minutes, or until soft. Add bite sized pieces of broccoli, zucchinis, potato, water, and broth and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 10 minutes, or until vegetables are just tender. Remove from heat and set aside for 5 minutes to cool slightly. Transfer soup to a blender. Add the cheese and blend in batches until smooth. Return to the saucepan and place over low heat. Add cream and stir to combine. Season with salt and pepper to taste.

Like a handful of nickels in a batch of bread dough this could be kneaded from place to place but never removed.

her on the dorm board. We had only twenty girls in a batch of two hundred. Goodlooking ones were rare; girls don't get selected to IIM for their looks. They get in because they can solve mathematical problems faster than 99.99% of India's population and crack the CAT. Most IIM girls are above shallow things like makeup, fitting clothes, contact lenses, removal of facial hair, body odour and feminine charm. Girls like Ananya, if and when they arrive by freak chance, become instant pin-ups in out testosterone-charged, estrogen-starved campus.

GRILLED ZUCCHINI PIZZA BITES SERVES  8   PREPARATION TIME  10 MINUTES   COOKING TIME  10 MINUTES I don’t know anyone who can say no to a mini pizza. Here, instead of pizza dough, thinly sliced zucchini rounds provide a healthy base for the marinara sauce and mozzarella. I top each with a small round of pepperoni, which is easily omitted for a lighter, vegetarian snack. These disappear fast, so double the recipe if your crew is extra hungry! 2 medium zucchini 2 teaspoons olive oil ¼ cup homemade or store-bought marinara sauce 24 pieces of thinly sliced low-fat pepperoni (optional) 4 ounces fresh mozzarella cheese, cut into 24 pieces ½ teaspoon kosher salt   1 Line a rimmed baking sheet with aluminum foil, adjust an oven rack to the upper-middle position, and preheat the broiler to high. 2 Trim the ends from the zucchini and slice each zucchini crosswise into ½- to ¾-inch rounds (you should get about 24 rounds). Heat the olive oil in a large nonstick skillet set over medium-high heat. Add the zucchini and cook until browned on one side (in batches, if needed), 4 to 5 minutes. 3 Transfer the zucchini to the baking sheet, browned side up. Top each zucchini round with ½ teaspoon of the marinara sauce, a pepperoni slice (if using), and a piece of mozzarella. Broil the zucchini until the cheese is melted, 2 to 3 minutes (watch the pizza bites closely, as broiler intensities vary). 4 Remove the zucchini from the oven and transfer to a platter. Sprinkle with the salt and serve warm. PER SERVING: Calories 74 / Protein 9g / Dietary Fiber 3g / Sugars 1g / Total Fat 5g

ITALIAN MARINARA SAUCE YIELD:3 servings (½ cup per serving) Enjoy the classic taste of a traditional marinara sauce without all the added sugar that you find in most store brands. This sauce is perfect spooned over a big bowl of zucchini noodles and meatballs. Double or triple the batch and store it in the freezer, and you’ll have the base for a few easy meals in the future. PREP TIME:5 minutes COOK TIME:20 minutes 1 tablespoon avocado oil 4 garlic cloves, minced 1 (12-ounce) can plain tomato sauce 2 tablespoons Italian Seasoning 1.Place the oil and garlic in a saucepan over medium heat. 2.Sauté until the garlic starts to sizzle, about 1 minute. 3.Pour the tomato sauce into the saucepan and add the Italian Seasoning. 4.Stir to combine everything, and bring to a light boil. 5.Reduce the heat to low, and simmer for about 20 minutes. Stir occasionally. 6.Remove from the heat, let cool, and store in a sealed container. PER SERVING Macronutrients: Fat 79%; Protein 0%; Carbs 21% Calories: 57; Total Fat: 5g; Protein: 0g; Total Carbs: 3g; Fiber: 1g; Net Carbs: 2g

You’ll notice that I use these ingredients again and again in lots of different formulations, so it’s a good idea to just keep them in the house. 3% hydrogen peroxide (what you get in the brown bottle): a whitener, stain-remover, and chlorine bleach alternative. Borax: Borax, or sodium borate, is a naturally occurring mineral. While it is not as gentle as baking soda, it mixes well with lemon, vinegar, and water for cleaning purposes and does clean quite well when used properly. See here (bathroom) for my favorite Borax trick. Cornstarch: Used in glass cleaner; super soft, provides the most gentle abrasion, and wipes off streak-free. Cream of tartar: Can remove stains when combined with vinegar or lemon juice. Rubbing alcohol: A quick-drying agent for some of my recipes and a dissolver of oil and grease. It is also known to disinfect. White vinegar: Can be used as a deodorizer, degreaser, stainless-steel cleaner, glass cleaner, and it does away with soap scum and limescale. Lemon can do almost anything that vinegar does, but there are practical reasons why I recommend vinegar, not least of all the ridiculousness of having to juice a bunch of lemons before cleaning. You can always sub in lemon juice for vinegar if you want to, but be aware that a product with lemon juice in it will go rancid, where vinegar will not, so any big batch meant to last for a while should contain vinegar. Remember, you can always amp up your vinegar game with 6 percent or 10 percent acidity.

That's his perception of reality," Nenad responded. "He has adopted it as his interpretation and cannot break free from it, and probably doesn't even consider doing so. In fact, we too are unable to escape his worldview as it partly is our own. However, when faced with the choice between the cat and the belt, I choose the cat. It's not doomed, it's not poisoned, and it can be easily removed by hand from the engine, even if it comes at a financial cost. I have enough space in my cage for its rescue. I can imagine that within its mind, this engine has become a prison for his hopes of salvation. Overcoming our phobias of losing money in the pursuit of something else, even in small amounts, is healthy. A ground strap costs nothing, and though it may require a bit of time in a repair shop, in this day and age, we are used to wasting our time for far less. The reality of our daily lives is filled with every online distraction, like a sheet riddled with holes from moths that we wrap ourselves in out of habit without even noticing. It’s so comforting. At first, you embrace what everyone else does, what you are told to think. But eventually, you come to the realization that you have the power to dictate your thought patterns and become the architect of your ideology. You can construct a personal propaganda machine that aligns with your values and desires, creating a unique model of the world that is entirely your own. Your mind is still going to be a box in one of the billions of drawers, but it’s going to be YOUR box. Your true home. Manipulate yourself. We should manipulate ourselves towards common sense, compassion, and hope that we’ll get a good batch of people at some point so we can live among more like-minded peers. Now it’s up to our online feed. Now the education in our phone holds the reins, encapsulated in the three-second video of someone's take on history, the five-second clip of fitness models or investment strategies. And if we're fortunate, some famous person would quote Epictetus' Discourses, perhaps echoing the wisdom of Dostoevsky, Camus, Kafka, Marcus Aurelius, Sartre, etc. This is our chance for us to avoid descending into mere survival instincts without the tempering influence of morality and an understanding of the absurdity that we have created around us. To get addicted to the freedom in our minds. OR to choose the ground strap, choose to sacrifice someone else’s life so we can preserve our resources, because that’s what greed is, on a deep ancient level it’s you hoarding resources the same way a squirrel does with its winter supplies. Choose to be a squirrel rather than a human and live off your acorns. Choose to kill the cat. Choose not to ruin your precious machine. Choose the current model of society and disappear in it like a pelican getting caught in an airplane engine. Perhaps responsibility is the first and maybe even the only synonym for human purpose. Of course, there is value in the small moments we experience, but they lack foundation if they don’t fit into the break from working on something meaningful.

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

Roasted Vegetable Hash with Fried Egg 1 carrot, peeled 1 parsnip, peeled 6 mushrooms ½ onion, peeled 1 zucchini 1 yellow squash 1 butternut squash 1 sweet potato, peeled 2 tablespoons extra virgin olive oil 1 teaspoon ground cumin 1 teaspoon paprika 2 tablespoons minced garlic 1 whole egg 2 egg whites Preheat the oven to 425 ° F. Cut all of the vegetables into bite-size pieces and mix with the olive oil, cumin, paprika, and garlic in a medium bowl. Spread the vegetables on a baking sheet and bake for 20 minutes. Remove from the oven. Fry 1 whole egg and 2 egg whites for each serving that you scoop from the batch of hash, and use as a topping.

10. Remove your cookies from the oven, lay them out on a cooling rack and dust them with caster sugar for extra crunchiness. 11. Eat, enjoy and share with any law enforcement officer who is cross with you. PS. If you get into trouble as much as I do then it is wise to make up a double batch of dough, and keep half in the fridge as a standby. (Roll the spare dough into a log and wrap it up in cling wrap.) Then, if you find out the police are about to swoop, you can quickly get a batch in the oven before they kick in your door. With

Julia pulled out the lemon sponge cake and probed it with the end of a knife, delighted by how perfectly cooked it was. She removed it from the tray and set it on a cooling rack so it would be ready for the freshly made lemon buttercream icing. Julia had been working on the recipe for her new lemon sponge cake for the best part of the week, and she was sure she had found the right balance between tangy and sweet with her latest batch. Even if she approved of the cake, it wouldn’t make its way onto her café’s menu until her customers had taken their turns sampling it.

butternut squash soup Serves 2 Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes 3 tablespoons clarified butter, ghee, or coconut oil ½ cup diced onion 3 cups diced seeded peeled butternut squash 2 cloves garlic, minced ½ teaspoon ground ginger 4 cups chicken broth 1 teaspoon salt ½ teaspoon black pepper Not sure how much squash to buy for this recipe? Generally, a 2-pound butternut squash yields 3 cups once the seeds are removed, but don’t stress about having slightly more or less squash than the recipe calls for—this one is pretty forgiving. You can also buy pre-cut butternut squash and save yourself the guess work and 10 minutes of prep time, but that’ll definitely add to your grocery bill. In a large pot, melt the cooking fat over medium heat, swirling to coat the bottom of the pot. When the fat is hot, add the onion and cook, stirring, until translucent, 2 to 3 minutes. Add the squash, garlic, and ginger and stir until the garlic becomes aromatic, about 1 minute. Add the chicken broth and bring to a boil over high heat. Boil until the butternut squash is soft, about 10 minutes. Remove the pot from the heat. In one or two batches, transfer the soup to a food processor or blender and blend on high speed until smooth in texture. Return the pureed soup to the pot. Heat the soup over medium-high heat until it thickens enough to coat the back of a wooden spoon, 7 to 10 minutes. Season with the salt and pepper. Make It a Meal: To make this a complete meal, add cooked chicken, scallops, or hard-boiled eggs when returning the soup to the pot for the last 7 to 10 minutes of cooking. For extra greens, add two generous handfuls of spinach or kale in the last 3 minutes of cooking. ✪Prepping Squash Peeling and dicing squash isn’t that tough if you have the right

INSPIRED BY POPEYES® CLASSIC CHICKEN SANDWICH COPYCAT FRIED CHICKEN SANDWICH After trying all the major fast food chain’s chicken sandwiches, I decided to come up with my own version. I know everyone says theirs is better than the original, but mine really is! —Ralph Jones, San Diego, CA PREP: 15 MIN. + MARINATING • COOK: 20 MIN./BATCH • MAKES: 6 SERVINGS 3 boneless skinless chicken breast halves (6 oz. each) ¾ cup buttermilk 2 tsp. hot pepper sauce 2 large eggs, beaten 2 cups all-purpose flour 1 Tbsp. plus 1 tsp. garlic powder 1 Tbsp. each onion powder and paprika 2 tsp. pepper 1 tsp. salt ⅓ cup canola oil 6 brioche hamburger buns, split Optional: Shredded lettuce, sliced tomatoes, pickle slices, onion slices, mayonnaise 1. Cut each chicken breast horizontally in half; place in a large bowl. Add buttermilk and hot sauce; toss to coat. Refrigerate, covered, 8 hours or overnight. 2. Preheat air fryer to 400°. Stir eggs into chicken mixture. In a shallow dish, whisk flour, garlic powder, onion powder, paprika, pepper and salt. Remove chicken from buttermilk mixture. Dredge chicken in flour mixture, firmly patting to help coating adhere. Repeat, dipping chicken again in the buttermilk mixture and then dredging in the flour mixture. 3. Place chicken on a wire rack over a baking sheet. Refrigerate, uncovered, for 30 minutes. Using a pastry brush, lightly dab both sides of chicken with oil until no dry breading remains. 4. In batches, arrange chicken in a single layer on greased tray in air-fryer basket. Cook until a thermometer reads 165° and coating is golden brown and crispy, 7-8 minutes on each side. Remove chicken; keep warm. Toast buns in air fryer until golden brown, 2-3 minutes. Top bun bottoms with chicken. If desired, add optional toppings. Replace bun tops. Note: In our testing, we find that cook times vary dramatically between brands of air fryers. As a result, we give wider than normal ranges on suggested cook times. Begin checking at the first time listed and adjust as needed. 1 sandwich: 384 cal., 17g fat (3g sat. fat), 136mg chol., 777mg sod., 31g carb. (8g sugars, 3g fiber), 26g pro.