Big Ounce Quotes

Guess that's where the tears came from, knowing that there's so much in this great big world that you don't have a single ounce of control over. Guess the sooner you learn that, the sooner you'll have one less heartbreak in your life.

You know what you are, Sam Brody?" she whispered, wrapping her arms around his neck. "A big, fat tease." They both knew there wasn't an ounce of fat on him. They also both knew exactly what she meant.

When you know what you want you will be excited about it and give every ounce of effort to making it come true. No excuse or fear will get in your way because peace is found in focus.

I tend to think of human beings as huge, rubbery test tubes, too, with chemical reactions seething inside. When I was a boy, I saw a lot of people with goiters. So did Dwayne Hoover, the Pontiac dealer who is the hero of this book. Those unhappy Earthlings had such swollen thyroid glands that they seemed to have zucchini squash growing from their throats. All they had to do in order to have ordinary lives, it turned out, was to consume less than one-millionth of an ounce of iodine every day. My own mother wrecked her brains with chemicals, which were supposed to make her sleep. When I get depressed, I take a little pill, and I cheer up again. And so on. So it is a big temptation to me, when I create a character for a novel, to say that he is what he is because of faulty wiring, or because of microscopic amounts of chemicals which he ate or failed to eat on that particular day.

I try to believe" ,she said "that god doesn't give you more than one piece of the story at ounce. You know, the story of your life. Otherwise your heart would crack wider than you could handle. He only crack it enough so you can still walk, like someone wearing a cast. But you've still got a crack running up your side, big enough for a sapling to grow out of. Only no one sees it. Everyone thinks you're one whole piece, and so they treat you maybe not so gentle as they can't see that crack.

Big Angel could not reconcile himself to this dirty deal they had all been dealt. Death. What a ridiculous practical joke. Every old person gets the punch line that the kids are too blind to see. All the striving, lusting, dreaming, suffering, working, hoping, yearning, mourning, suddenly revealed itself to be an accelerating countdown to nightfall. ....This is the prize: to realize, at the end, that every minute was worth fighting for with every ounce of blood and fire.

HOPE CAKES 2 tablespoons butter 8 ounces cream cheese 3 bananas 1 teaspoon vanilla 2 cups white sugar 2 eggs, refrigerated 3 cups flour ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt Topping 1 tablespoon flour ⅔ cup brown sugar 1 cup butter ½ cup nuts Preheat oven to 350 degrees. Grease a big baking pan with butter. In a large bowl, mix together the butter, cream cheese, bananas, vanilla, and white sugar. Add the eggs. Add the flour, baking powder, baking soda, and salt, mixing all the while. Pour the batter into the pan. To make the topping, in a medium bowl combine flour and brown sugar, then mix in the butter and the nuts. Using a fork, gently lay the topping on the batter. Bake in oven for 40 minutes, or until an impossible thing comes true. Whichever comes first. AUTHORS’ NOTES JENNIFER FINNEY BOYLAN

The jeers that had risen as Barak’s and Greldik’s ships had been manoeuvred onto their wheeled carriages turned rather quickly into angry mutterings as the carriages, pulled by teams of Algar horses, rolled effortlessly toward the escarpment past men straining with every ounce of strength to move their ships a few inches at a time. To leave it all to artistry, Barak and Greldik ordered their men to lounge indolently on the decks of their ships, drinking ale and playing dice. King Anheg stared very hard at his impudently grinning cousin as the big ship rolled past. His expression was profoundly offended. “That’s going too far!” he exploded, jerking off his dented crown and throwing it down on the ground.

Guess that's where the tears came from, knowing that there's so much in this great big world that you don't have a single ounce of control over. Guess the sooner you learn that, the sooner you'll have one less heartbreak in your life. Oh Lord. Some evenings I don't know where the old pains end and the new ones begin. Fells like the older you get the more they run into one long, deep aching.

Guess that’s where the tears came from, knowing that there’s so much in this great big world that you don’t have a single ounce of control over.

Without enough money, we cannot fully realize our authentic selves. Money amplifies who we are. There isn’t a single ounce of doubt in my mind that there is something big you are intended to do on this planet. You wear the cape of what I believe is the greatest of all superheroes: the Entrepreneur. But your superhero powers can only yield as much power as your energy source provides. Money. You need money, superhero.

Each ounce you consume is either a net positive or a net negative by the time it runs through your body. You don't get healthier by simply trying to eat better in general. You improve your health on a bite-by-bite basis.

As I go off into the big black abyss of my future, I have to admit that I am terrified and also a bit insecure in my decisions. But, I also realize that anyone who has ever gone off into uncharted waters must have felt similar to the way I feel now, which gives me a small ounce of comfort. I don’t know how to do what I am doing, I have no way of knowing if this is the right way or not. But I guess I’ll never know until I get there. So, this is me, being a pioneer.

While President, I have been President, emphatically; I have used every ounce of power there was in the office.…I do not believe that any President ever had as thoroughly good a time as I have had, or has ever enjoyed himself as much.

You do not see deviantly gendered people walking around with Nalgene bottles, getting our sixty-four recommended ounces as we go through our days. I am sure that somewhere there is an argument to be made that the trans community as a whole is a little cranky because we could all use a nice big glass of water.

Hilarie’s Magic Potion 8 ounces apple cider vinegar 8 ounces beet juice 4 ounces lemon juice Water In a large jar or pitcher, mix together apple cider vinegar, beet juice, and lemon juice. (I keep this in the fridge, and it lasts a little longer than a week.) Each night, fill a glass half full of the mixture and then dilute it with cold water to fill the glass.

Hungry?” he asks. “The wager?” I remind him. “I’m getting there—it’s related to my question.” He lifts his chin to the meat locker. “They have good steaks here.” And just like that, I’m interested in whatever he’s suggesting. “They do. What’re you thinking?” “They have a porterhouse for two, three, or four.” I haven’t eaten in nearly twenty-four hours, and the idea of a big juicy steak has me salivating. “Yeah?” “So, I say we split the one for three, and whoever eats more wins.” “I’m going to guess their porterhouse for three could feed us both for a week.” “I’m betting you’re right.” His adorable grin should be accompanied by the sound of a silvery ding. “And your dinner is on me.” For not the first time, it occurs to me to ask him how he makes ends meet, but I can’t—not here, and maybe not when we’re alone, either. “You don’t have to do that.” “I think I can handle treating my wife to dinner on our wedding night.” Our wedding night. My heart thuds heavily. “That’s a lot of meat. No pun intended.” He grins enthusiastically. “I’d sure like to see how you handle it.” “You’re betting Holland can’t finish a steak?” Lulu chimes in from behind me. “Oh, you sweet summer child.” *** As we get up, I groan, clutching my stomach. “Is this what pregnancy feels like? Not interested.” “I could carry you,” Calvin offers sweetly, helping me with my coat. Lulu pushes between us, giddy from wine as she throws her arms around our shoulders. “You’re supposed to carry the bride across the threshold to be romantic, not because she’s broken from eating her weight in beef.” I stifle a belch. “The way to impress a man is to show him how much meat you can handle, don’t you know this, Lu?” Calvin laughs. “It was a close battle.” “Not that close,” Mark says, beside him. We went so far as to have the waiter split the cooked steak into two equal portions, much to the amused fascination of our tablemates. I ate roughly three-quarters of mine. Calvin was two ounces short. “Calvin Bakker has a pretty solid ring to it,” I say. He laugh-groans. “What did I get myself into?” “A marriage to a farm girl,” I say. “It’s best you learn on day one that I take my eating very seriously.

Shukhov had been told that this old man'd been in camps and prisons more years than you could count and had never come under any amnesty. When one ten-year stretch was over they slapped on another. Shukhov took a good look at him close up. In the camp you could pick him out among all the men with their bent backs because he was straight as a ramrod. When he sat at the table it looked like he was sitting on something to raise himself up higher. There hadn't been anything to shave off his head for a long time-he'd lost all his hair because of the good life. His eyes didn't shift around the mess hall all the time to see what was going on, and he was staring over Shukhov's head and looking at something nobody else could see. He ate his thin gruel with a worn old wooden spoon, and he took his time. He didn't bend down low over the bowl like all the others did, but brought the spoon up to his mouth. He didn't have a single tooth either top or bottom-he chewed the bread with his hard gums like they were teeth. His face was all worn-out but not like a goner's-it was dark and looked like it had been hewed out of stone. And you could tell from his big rough hands with the dirt worked in them he hadn't spent many of his long years doing any of the soft jobs. You could see his mind was set on one thing-never to give in. He didn't put his eight ounces of bread in all the filth on the table like everybody else but laid it on a clean little piece of rag that'd been washed over and over again.

You don’t understand, Dad,” she blathers into the phone, but the truth is, she doesn’t understand, either. She doesn’t know why it’s so hard for her to let in that hurt. “I…I don’t know how to love halfway,” she reasons aloud. “I don’t know how to care just a little bit. If I let myself care at all, I’m going to care with every ounce of my being. And if I do that, and I lose them, it will hurt like hell.” She’s not sure if she’s talking about Joe or Rosemary or both of them. The sun is blinding and she can’t see a thing. “And…and I don’t know how to hurt halfway, either,” she continues. “I don’t know how to feel anything in moderation.” There is silence on the other end this time. “Ah, but Chicken,” her dad says immediately. “Your big feelings are one of the most beautiful things about you.

Sitting here in my lab, I can imagine you scratching your head again: Dr. Panda, what’s the big deal? Aren’t we talking about just a few ounces of fat gain after a late-night snack? Won’t my metabolic rhythm come back the next day? Actually, it’s worse than you think. It is hard enough for the body to monitor hormones, genes, and clocks for someone with a strict eating routine. But when eating occurs at random times throughout the day and night, the fat-making process stays on all the time. At the same time, glucose created from digested carbohydrates floods our blood and the liver becomes inefficient in its ability to absorb glucose. If this continues for a few days, blood glucose continues to rise and reaches the danger zone of prediabetes or diabetes. So, if you’ve wondered why diets haven’t worked for you before, timing might be the reason. Even if you were diligently exercising; counting calories; avoiding fats, carbs, and sweets; and piling on the protein, it’s quite likely that you weren’t respecting your circadian clocks. If you eat late at night or start breakfast at a wildly different time each morning, you are constantly throwing your body out of sync. Don’t worry, the fix is equally simple: Just set an eating routine and stick to it. Timing is everything.

Years ago a friend of mine and I used to frequent a market in Baltimore where we would eat oysters and drink Very Large Beers from 32-ounce Styrofoam cups. One of the regulars there had the worst toupee in the world, a comical little wig taped in place on the top of his head. Looking at this man and drinking our VLBs, we developed the concept of the Soul Toupee. Each of us has a Soul Toupee. The Soul Toupee is that thing about ourselves we are most deeply embarrassed by and like to think we have cunningly concealed from the world, but which is, in fact, pitifully obvious to everybody who knows us. Contemplating one’s own Soul Toupee is not an exercise for the fainthearted. Most of the time other people don’t even get why our Soul Toupee is any big deal or a cause of such evident deep shame to us, but they can tell that it is because of our inept, transparent efforts to cover it up, which only call more attention to it and to our self-consciousness about it, and so they gently pretend not to notice it. Meanwhile we’re standing there with our little rigid spongelike square of hair pasted on our heads thinking: Heh—got ’em all fooled!

You’re the word master. It’s clear that you put a lot of value on this idea of resilience, and you’ve decided I don’t have an ounce of it. In your grade book, I get a big fat zero. Have you ever considered there are other values that might be important to someone besides resilience? Such as experiencing the full spectrum of human emotion? Guess what? I don’t have a one-year or five-year plan. I’m here to experience life, and that includes being present for all of it, not just a small lousy corner of it labeled joy or mirth. Even going through the miserable pain of loss and down the long road of grief.

HOPE CAKES 2 tablespoons butter 8 ounces cream cheese 3 bananas 1 teaspoon vanilla 2 cups white sugar 2 eggs, refrigerated 3 cups flour ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt Topping ½ cup flour ¼ cup oats ¼ cup brown sugar 1 teaspoon cinnamon ¼ cup butter ½ cup nuts Preheat oven to 350 degrees. Grease a big baking pan with butter. In a large bowl, mix together the butter, cream cheese, bananas, vanilla, and white sugar. Add the eggs. Add the flour, baking powder, baking soda, and salt, mixing all the while. Pour the batter into the pan. To make the topping, in a medium bowl combine flour, oats, brown sugar, and cinnamon, then mix in the butter and the nuts. Using a fork, gently lay the topping on the batter. Bake in oven for 40 minutes, or until an impossible thing comes true.

HOPE CAKES 2 tablespoons butter 8 ounces cream cheese 3 bananas 1 teaspoon vanilla 2 cups white sugar 2 eggs, refrigerated 3 cups flour ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt Topping ½ cup flour ¼ cup oats ¼ cup brown sugar 1 teaspoon cinnamon ¼ cup butter ½ cup nuts Preheat oven to 350 degrees. Grease a big baking pan with butter. In a large bowl, mix together the butter, cream cheese, bananas, vanilla, and white sugar. Add the eggs. Add the flour, baking powder, baking soda, and salt, mixing all the while. Pour the batter into the pan. To make the topping, in a medium bowl combine flour, oats, brown sugar, and cinnamon, then mix in the butter and the nuts. Using a fork, gently lay the topping on the batter. Bake in oven for 40 minutes, or until an impossible thing comes true. Whichever comes first.

Queen of the Night Salsa 2.0 This is a jazzed-up version of an earlier recipe from our Precious Darlin’ George. He is ever seeking new and more delicious ways to please us and we adore him for this and other reasons.   MIX ALL THIS stuff together—1 15-ounce can drained and rinsed black beans, 1 11-ounce can Niblets corn, 1 small can chopped green chilis, 1 small can chopped black olives, 2 to 3 chopped fresh tomatoes, at least 8 ounces shredded Monterey Jack, 1 bunch chopped green onions, some cilantro (fresh or dried, to taste), 1/2 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 to 3/4 of a 16-ounce bottle of Wishbone Robusto Italian dressing, and a whole big lot of chopped-up bacon. Obviously, the more bacon, the better—duh. Chill all that overnight in the refrigerator and then eat it all at one sitting the next day with Fritos.

Darwin’s Bestiary PROLOGUE Animals tame and animals feral prowled the Dark Ages in search of a moral: the canine was Loyal, the lion was Virile, rabbits were Potent and gryphons were Sterile. Sloth, Envy, Gluttony, Pride—every peril was fleshed into something phantasmic and rural, while Courage, Devotion, Thrift—every bright laurel crowned a creature in some mythological mural. Scientists think there is something immoral in singular brutes having meat that is plural: beasts are mere beasts, just as flowers are floral. Yet between the lines there’s an implicit demurral; the habit stays with us, albeit it’s puerile: when Darwin saw squirrels, he saw more than Squirrel. 1. THE ANT The ant, Darwin reminded us, defies all simple-mindedness: Take nothing (says the ant) on faith, and never trust a simple truth. The PR men of bestiaries eulogized for centuries this busy little paragon, nature’s proletarian— but look here, Darwin said: some ants make slaves of smaller ants, and end exploiting in their peonages the sweating brows of their tiny drudges. Thus the ant speaks out of both sides of its mealy little mouth: its example is extolled to the workers of the world, but its habits also preach the virtues of the idle rich. 2. THE WORM Eyeless in Gaza, earless in Britain, lower than a rattlesnake’s belly-button, deaf as a judge and dumb as an audit: nobody gave the worm much credit till Darwin looked a little closer at this spaghetti-torsoed loser. Look, he said, a worm can feel and taste and touch and learn and smell; and ounce for ounce, they’re tough as wrestlers, and love can turn them into hustlers, and as to work, their labors are mythic, small devotees of the Protestant Ethic: they’ll go anywhere, to mountains or grassland, south to the rain forests, north to Iceland, fifty thousand to every acre guzzling earth like a drunk on liquor, churning the soil and making it fertile, earning the thanks of every mortal: proud Homo sapiens, with legs and arms— his whole existence depends on worms. So, History, no longer let the worm’s be an ignoble lot unwept, unhonored, and unsung. Moral: even a worm can turn. 3. THE RABBIT a. Except in distress, the rabbit is silent, but social as teacups: no hare is an island. (Moral: silence is golden—or anyway harmless; rabbits may run, but never for Congress.) b. When a rabbit gets miffed, he bounds in an orbit, kicking and scratching like—well, like a rabbit. (Moral: to thine own self be true—or as true as you can; a wolf in sheep’s clothing fleeces his skin.) c. He populates prairies and mountains and moors, but in Sweden the rabbit can’t live out of doors. (Moral: to know your own strength, take a tug at your shackles; to understand purity, ponder your freckles.) d. Survival developed these small furry tutors; the morals of rabbits outnumber their litters. (Conclusion: you needn’t be brainy, benign, or bizarre to be thought a great prophet. Endure. Just endure.) 4. THE GOSSAMER Sixty miles from land the gentle trades that silk the Yankee clippers to Cathay sift a million gossamers, like tides of fluff above the menace of the sea. These tiny spiders spin their bits of webbing and ride the air as schooners ride the ocean; the Beagle trapped a thousand in its rigging, small aeronauts on some elusive mission. The Megatherium, done to extinction by its own bigness, makes a counterpoint to gossamers, who breathe us this small lesson: for survival, it’s the little things that count.

TICKLED PINK LEMONADE COOKIES   Preheat oven to 350 degrees F., rack in the middle position. Hannah’s 1st Note: This recipe is from Lisa’s Aunt Nancy. It’s a real favorite down at The Cookie Jar because the cookies are different, delicious, and very pretty. ½ cup salted, softened butter (1 stick, 4 ounces, ¼ pound) (do not substitute) ½ cup white (granulated) sugar ½ teaspoon baking powder ¼ teaspoon baking soda 1 large egg, beaten cup frozen pink or regular lemonade concentrate, thawed 3 drops of liquid red food coloring (I used ½ teaspoon of Betty Crocker food color gel) 1 and ¾ cups all-purpose flour (pack it down in the cup when you measure it) In the bowl of an electric mixer, beat the softened butter with the sugar until the resulting mixture is light and fluffy. Mix in the baking powder and baking soda. Beat until they’re well-combined. Mix in the beaten egg and the lemonade concentrate. Add 3 drops of red food coloring (or ½ teaspoon of the food color gel, if you used that). Add the flour, a half-cup or so at a time, beating after each addition. (You don’t have to be exact—just don’t put in all the flour at once.) If the resulting cookie dough is too sticky to work with, refrigerate it for an hour or so. (Don’t forget to turn off your oven if you do this. You’ll have to preheat it again once you’re ready to bake.) Drop the cookies by teaspoonful, 2 inches apart, on an UNGREASED cookie sheet. Bake the Tickled Pink Lemonade Cookies at 350 degrees F. for 10 to 12 minutes or until the edges are golden brown. (Mine took 11 minutes.) Let the cookies cool on the cookie sheet for 2 minutes. Then use a metal spatula to remove them to a wire rack to cool completely. FROSTING FOR PINK LEMONADE COOKIES   2 Tablespoons salted butter, softened 2 cups powdered sugar (no need to sift unless it’s got big lumps) 2 teaspoons frozen pink or regular lemonade concentrate, thawed 3 to 4 teaspoons milk (water will also work for a less creamy frosting) 2 drops red food coloring (or enough red food color gel to turn the frosting pink) Beat the butter and the powdered sugar together. Mix in the lemonade concentrate. Beat in the milk, a bit at a time, until the frosting is almost thin enough to spread, but not quite. Mix in the 2 drops of red food coloring. Stir until the color is uniform. If your frosting is too thin, add a bit more powdered sugar. If your frosting is too thick, add a bit more milk or water.

The menu Kroc used to take McDonald’s national was similarly minimalist, with exactly three food items—Pure Beef Hamburger, fifteen cents; Tempting Cheeseburger, nineteen cents; Golden French Fries, ten cents. He aimed to make his burger construction line as standardized and closely measured as the Crystal Palace, decreeing, among other things, that McDonald’s burger patties must weigh 1.6 ounces and measure 3.875 inches in diameter. Don’t like a quarter ounce of onions on your burger? Too bad, just scrape ’em off—custom orders slow things down, and speed was the whole point. That’s why they call it fast food. Then Burger King countered with “Have it your way” in the ’80s, and to compete, McDonald’s started broadening its menu and allowing for special orders. Today, the average McDonald’s menu has more than a hundred items, and special orders are commonplace. But customers never changed their expectations of miraculously instantaneous service to match the vastly more complicated menu crew members are working with. So a lot of people who’ve experienced the magic of getting a Big Mac seconds after ordering it seem to believe there’s some Star Trek machine in the back that zaps food into existence from nothing. At least, that’s the only reason I can think of that customers like this lady get so mad when their special orders take an extra minute or two.

TIO TITO’S SUBLIME LIME BAR COOKIES Preheat oven to 350 degrees F., rack in the middle position. ½ cup finely-chopped coconut (measure after chopping—pack it down when you measure it) 1 cup cold salted butter (2 sticks, 8 ounces, ½ pound) ½ cup powdered (confectioners) sugar (no need to sift unless it’s got big lumps) 2 cups all-purpose flour (pack it down when you measure it)   4 beaten eggs (just whip them up with a fork) 2 cups white (granulated) sugar cup lime juice (freshly squeezed is best) cup vodka (I used Tito’s Handmade Vodka) ½ teaspoon salt 1 teaspoon baking powder ½ cup all-purpose flour (pack it down when you measure it) Powdered (confectioners) sugar to sprinkle on top Coconut Crust: To get your half-cup of finely-chopped coconut, you will need to put approximately ¾ cup of shredded coconut in the bowl of a food processor. (The coconut will pack down more when it’s finely-chopped so you’ll need more of the stuff out of the package to get the half-cup you need for this recipe.) Chop the shredded coconut up finely with the steel blade. Pour it out into a bowl and measure out ½ cup, packing it down when you measure it. Return the half-cup of finely chopped coconut to the food processor. (You can also do this by spreading out the shredded coconut on a cutting board and chopping it finely by hand.) Cut each stick of butter into eight pieces and arrange them in the bowl of the food processor on top of the chopped coconut. Sprinkle the powdered sugar and the flour on top of that. Zoop it all up with an on-and-off motion of the steel blade until it resembles coarse cornmeal. Prepare a 9-inch by 13-inch rectangular cake pan by spraying it with Pam or another nonstick cooking spray. Alternatively, for even easier removal, line the cake pan with heavy-duty foil and spray that with Pam. (Then all you have to do is lift the bar cookies out when they’re cool, peel off the foil, and cut them up into pieces.) Sprinkle the crust mixture into the prepared cake pan and spread it out with your fingers. Pat it down with a large spatula or with the palms of your impeccably clean hands. Hannah’s 1st Note: If your butter is a bit too soft, you may end up with a mass that balls up and clings to the food processor bowl. That’s okay. Just scoop it up and spread it out in the bottom of your prepared pan. (You can also do this in a bowl with a fork or a pie crust blender if you prefer.) Hannah’s 2nd Note: Don’t wash your food processor quite yet. You’ll need it to make the lime layer. (The same applies to your bowl and fork if you make the crust by hand.) Bake your coconut crust at 350 degrees F. for 15 minutes. While your crust is baking, prepare the lime layer. Lime Layer: Combine the eggs with the white sugar. (You can use your food processor and the steel blade to do this, or you can do it by hand in a bowl.) Add the lime juice, vodka, salt, and baking powder. Mix thoroughly. Add the flour and mix until everything is incorporated. (This mixture will be runny—it’s supposed to be.) When your crust has baked for 15 minutes, remove the pan from the oven and set it on a cold stovetop burner or a wire rack. Don’t shut off the oven! Just leave it on at 350 degrees F. Pour the lime layer mixture on top of the crust you just baked. Use potholders to pick up the pan and return it to the oven. Bake your Sublime Lime Bar Cookies for an additional 30 minutes. Remove the pan from the oven and cool your lime bars in the pan on a cold stovetop burner or a wire rack. When the pan has cooled to room temperature, cover it with foil and refrigerate it until you’re ready to serve. Cut the bars into brownie-sized pieces, place them on a pretty platter, and sprinkle them lightly with powdered sugar. Yum! Hannah’s 3rd Note: If you would prefer not to use alcohol in these bar cookies, simply substitute whole milk for the vodka. This recipe works both ways and I can honestly tell you that I’ve never met anyone who doesn’t like my Sublime Lime Bar Cookies!

By collecting data from the vast network of doctors across the globe, they added dozens of new compounds to the arsenal—all proven effective against COVID-19. Dr. Kory told me that he was deeply troubled that the extremely successful efforts by scores of front-line doctors to develop repurposed medicines to treat COVID received no support from any government in the entire world—only hostility—much of it orchestrated by Dr. Fauci and the US health agencies. The large universities that rely on hundreds of millions in annual funding from NIH were also antagonistic. “We didn’t have a single academic institution come up with a single protocol,” said Dr. McCullough. “They didn’t even try. Harvard, Johns Hopkins, Duke, you name it. Not a single medical center set up even a tent to try to treat patients and prevent hospitalization and death. There wasn’t an ounce of original research coming out of America available to fight COVID—other than vaccines.” All of these universities are deeply dependent on billions of dollars that they receive from NIH. As we shall see, these institutions live in terror of offending Anthony Fauci, and that fear paralyzed them in the midst of the pandemic. “Dr. Fauci refused to promote any of these interventions,” says Kory. “It’s not just that he made no effort to find effective off-the-shelf cures—he aggressively suppressed them.” Instead of supporting McCullough’s work, NIH and the other federal regulators began actively censoring information on this range of effective remedies. Doctors who attempted merely to open discussion about the potential benefits of early treatments for COVID found themselves heavily and inexplicably censored. Dr. Fauci worked with Facebook’s Mark Zuckerberg and other social media sites to muzzle discussion of any remedies. FDA sent a letter of warning that N-acetyle-L-cysteine (NAC) cannot be lawfully marketed as a dietary supplement, after decades of free access on health food shelves, and suppressed IV vitamin C, which the Chinese were using with extreme effectiveness.

STRAWBERRY SHORTBREAD BAR COOKIES Preheat oven to 350 degrees F., rack in the middle position.   Hannah’s 1st Note: These are really easy and fast to make. Almost everyone loves them, including Baby Bethie, and they’re not even chocolate! 3 cups all purpose flour (pack it down in the cup when you measure it) ¾ cup powdered (confectioner’s) sugar (don’t sift un- less it’s got big lumps) 1 and ½ cups salted butter, softened (3 sticks, 12 ounces, ¾ pound) 1 can (21 ounces) strawberry pie filling (I used Comstock)*** *** - If you can’t find strawberry pie filling, you can use another berry filling, like raspberry, or blueberry. You can also use pie fillings of larger fruits like peach, apple, or whatever. If you do that, cut the fruit pieces into smaller pieces so that each bar cookie will have some. I just put my apple or peach pie filling in the food processor with the steel blade and zoop it up just short of being pureed. I’m not sure about using lemon pie filling. I haven’t tried that yet. FIRST STEP: Mix the flour and the powdered sugar together in a medium-sized bowl. Cut in the softened butter with a two knives or a pastry cutter until the resulting mixture resembles bread crumbs or coarse corn meal. (You can also do this in a food processor using cold butter cut into chunks that you layer between the powdered sugar and flour mixture and process with the steel blade, using an on-and-off pulsing motion.) Spread HALF of this mixture (approximately 3 cups will be fine) into a greased (or sprayed with Pam or another nonstick cooking spray) 9-inch by 13-inch pan. (That’s a standard size rectangular cake pan.) Bake at 350 degrees F. for 12 to 15 minutes, or until the edges are just beginning to turn golden brown. Remove the pan to a wire rack or a cold burner on the stove, but DON’T TURN OFF THE OVEN! Let the crust cool for 5 minutes. SECOND STEP: Spread the pie filling over the top of the crust you just baked. Sprinkle the crust with the other half of the crust mixture you saved. Try to do this as evenly as possible. Don’t worry about little gaps in the topping. It will spread out and fill in a bit as it bakes. Gently press the top crust down with the flat blade of a metal spatula. Bake the cookie bars at 350 degrees F. for another 30 to 35 minutes, or until the top is lightly golden. Turn off the oven and remove the pan to a wire rack or a cold burner to cool completely. When the bars are completely cool, cover the pan with foil and refrigerate them until you’re ready to cut them. (Chilling them makes them easier to cut.) When you’re ready to serve them, cut the Strawberry Shortbread Bar Cookies into brownie-sized pieces, arrange them on a pretty platter, and if you like, sprinkle the top with extra powdered sugar.

cheese danish cups Makes 8 1 tube refrigerated crescent roll dough (8 pieces) 8 ounces light cream cheese ¼ cup powdered sugar ½ teaspoon vanilla 1 egg yolk 4−6 tablespoons strawberry jam Regular 1. Preheat oven to 400°F, and prepare 8 regular muffin cups. 2. Place one crescent roll in each cup, with the thin pointy side of the triangle coming out of the cup and the opposite side in the bottom of the cup. Then wrap and tuck the long pointy end around the sides of the cup, pressing it and the bottom edge so the entire cup is lined. 3. Mix cream cheese, sugar, vanilla, and egg yolk, until completely combined. 4. Divide cream cheese mixture among cups and use your thumb or a spoon to create a big indent in the middle of each. 5. Place about ½ to ¾ tablespoon strawberry jam in each indentation. 6. Bake for 10−12 minutes, until filling is set and roll is golden brown. Who knew making Danish could be so incredibly simple? Try it with different flavors of jams. CALORIES 213 calories FAT 10.5 grams PROTEIN 4.6 grams SODIUM 358 mg

room and the tension hits like a brick. Tonight we’re assigned to one half of a long room. Tadeo is moving up in the world of mixed martial arts, and we’re all beginning to sense something big. He’s lying on a table, on his stomach, naked except for his boxers, not an ounce of fat on his 130-pound body. His cousin Leo is massaging his shoulder blades. The lotion makes his light brown skin glisten. I ease around the room and speak to Norberto, his manager, Oscar, his trainer, and Miguel, his brother and workout partner. They smile when they speak to me because I, the lone gringo, am viewed as the man with the money.

After several courses, Dylan looked at the menu, noting that "Cheeseburger" was next up. "Okay, this is something I recognize," he said with relief. "Don't get too excited," said Grace knowingly as she sipped the last of a bright and barnyard funky Romanee-Saint-Vivant from a big-bowled burgundy stem. The waiter stepped out of the shadows and set two servings of the next course on the table simultaneously. Another server placed two very large Bordeaux stems on the table, and then carefully filled each with just one and a half ounces of wine. "This is Chef's cheeseburger," the waiter said. "Paired with the '70 Latour." The waiter and other server then backed away. Dylan and Grace leaned forward, examining the strange creation. It smelled amazing, though it looked much more like something from a science class than from a Michelin-starred restaurant-- a tiny piece of freeze-dried cheese on a teaspoon of bison tartare, lying atop a small lettuce pillow that had been filled with Vidalia onion smoke. It sat on a small warm open-face wheat bun, and the whole thing was presented on a miniature plate on which was a little pool of foamed heirloom tomato, and another of foamed mustard seed. And it was all topped with a few droplets of pureed brined Japanese cucumber. Dylan just stared at it. "I feel like it belongs in a museum." "I know. It's almost too beautiful to eat," Grace said. They were both captivated by the variety of scents coming from the presentation. It did, indeed, smell like an amazing cheeseburger. "Well, I'm gonna try," said Dylan, putting the little top bun on. Grace watched as he picked it all up with his thumb and forefinger, dapped it in the foamed tomato and mustard, and popped it in his mouth. Dylan's mouth and nose were filled to bursting with all the expected flavors and scents of a great cheeseburger-- bread, meat and cheese, ketchup and mustard, lettuce and pickle. Oh, wow, it was good. And as he chewed, he popped the lettuce pillow, adding just the right touch of sweet onion scent and flavor to the mouthful.

Mick?” she whispered. “Yeah?” “Are you feeling something?” “You could say that,” he murmured. “You?” She licked her lips and he nearly groaned. “I think so,” she whispered. “That’s good.” “Are you going to kiss me?” He cupped her face, let his thumbs trace her jawbone, his fingers sinking into her silky waves. “No,” he said quietly. “And not because I don’t want to, but because when I do, I want to know you’re ready. That you’ll feel it.” She sighed. “Guys do whatever they want all the time, no emotions necessary. I want that skill.” Another shaky breath escaped her, and since they were literally an inch apart, they shared air for a single heartbeat during which neither of them moved. Her gaze dropped to his mouth. “Okay, so I’m definitely feeling things.” She hesitated and then her hands came up to his chest. “Maybe we should test it out to be sure.” God, she was the sweetest temptation he’d ever met, and he wanted nothing more than to cover her mouth with his. Instead, he brushed his mouth to her cheek. “Please, Mick,” she whispered, her exhale warming his throat. He loved the “please,” and he wanted to do just that more than anything. But when she tried to turn her head into his, to line up their mouths, he gently tightened his grip, dragging his mouth along her smooth skin instead, making his way to her ear. “Not yet,” he whispered, letting his lips brush over her earlobe and the sensitive skin beneath it. She moaned and clutched him. “Why not?” It took every ounce of control he had to lift his head and meet her gaze. “Because I want to make sure you’re really with me, that you’re feeling everything I’m feeling. That there’ll be no doubt, no regrets.” “You sure have a lot of requirements.” He laughed. And she was right, it was all big talk for a guy who didn’t do relationships anymore. Still, he forced himself to step back and shut the passenger door. As he rounded the hood to the driver’s side, he tried to remind himself of all the reasons she was a bad idea. He lived two hundred miles away and he was hoping to move his mom up by him and never come back here. Not to mention that Quinn lived an equal two hundred miles in the opposite direction and she was in a deeply vulnerable place. No way would he even think about taking advantage of that. But when he slid behind the wheel and their eyes locked, he realized that while his mind could stand firm, the rest of his body wasn’t on board with the in-control program.

Mick?” she whispered. “Yeah?” “Are you feeling something?” “You could say that,” he murmured. “You?” She licked her lips and he nearly groaned. “I think so,” she whispered. “That’s good.” “Are you going to kiss me?” He cupped her face, let his thumbs trace her jawbone, his fingers sinking into her silky waves. “No,” he said quietly. “And not because I don’t want to, but because when I do, I want to know you’re ready. That you’ll feel it.” She sighed. “Guys do whatever they want all the time, no emotions necessary. I want that skill.” Another shaky breath escaped her, and since they were literally an inch apart, they shared air for a single heartbeat during which neither of them moved. Her gaze dropped to his mouth. “Okay, so I’m definitely feeling things.” She hesitated and then her hands came up to his chest. “Maybe we should test it out to be sure.” God, she was the sweetest temptation he’d ever met, and he wanted nothing more than to cover her mouth with his. Instead, he brushed his mouth to her cheek. “Please, Mick,” she whispered, her exhale warming his throat. He loved the “please,” and he wanted to do just that more than anything. But when she tried to turn her head into his, to line up their mouths, he gently tightened his grip, dragging his mouth along her smooth skin instead, making his way to her ear. “Not yet,” he whispered, letting his lips brush over her earlobe and the sensitive skin beneath it. She moaned and clutched him. “Why not?” It took every ounce of control he had to lift his head and meet her gaze. “Because I want to make sure you’re really with me, that you’re feeling everything I’m feeling. That there’ll be no doubt, no regrets.” “You sure have a lot of requirements.” He laughed. And she was right, it was all big talk for a guy who didn’t do relationships anymore. Still, he forced himself to step back and shut the passenger door. As he rounded the hood to the driver’s side, he tried to remind himself of all the reasons she was a bad idea. He lived two hundred miles away and he was hoping to move his mom up by him and never come back here. Not to mention that Quinn lived an equal two hundred miles in the opposite direction and she was in a deeply vulnerable place. No way would he even think about taking advantage of that. But when he slid behind the wheel and their eyes locked, he realized that while his mind could stand firm, the rest of his body wasn’t on board with the in-control program.

Just before Thanksgiving, I met with Bunker Hunt, then the richest man in the world, at the Petroleum Club in Dallas. Bud Dillard, a Texan friend and client of mine who was big in the oil and cattle businesses, had introduced us a couple of years before, and we regularly talked about the economy and markets, especially inflation. Just a few weeks before our meeting, Iranian militants had stormed the U.S. embassy in Tehran, taking fifty-two Americans hostage. There were long lines to buy gas and extreme market volatility. There was clearly a sense of crisis: The nation was confused, frustrated, and angry. Bunker saw the debt crisis and inflation risks pretty much as I saw them. He’d been wanting to get his wealth out of paper money for the past few years, so he’d been buying commodities, especially silver, which he had started purchasing for about $ 1.29 per ounce, as a hedge against inflation. He kept buying and buying as inflation and the price of silver went up, until he had essentially cornered the silver market. At that point, silver was trading at around $ 10. I told him I thought it might be a good time to get out because the Fed was becoming tight enough to raise short-term interest rates above long-term rates (which was called “inverting the yield curve”). Every time that happened, inflation-hedged assets and the economy went down. But Bunker was in the oil business, and the Middle East oil producers he talked to were still worried about the depreciation of the dollar. They had told him they were also going to buy silver as a hedge against inflation so he held on to it in the expectation that its price would continue to rise. I got out.

Teach your people to drive the business to the limits of its potential. So what if you don't get there? At least you went for it! Don't settle for respectable mediocrity; seek to exploit every ounce of potential you are entrusted with. If you want to win big, imagine a radically different future that is not tethered to the past. This is why innovation always seems to come from the least expected places. They don't have a past to care about. They have nothing to lose, no ships to burn behind them.

Listen, I’ll show,” Stevie stands up and paces out a small area, “Here’s our little sitting-room, right? Here’s Lindsey and about eleven other degenerates on the ground smoking. And I am cleaning the house of our producer Keith Olsen for bread, right? This is 1971 in LA. I come walking in with my big Hoover vacuum-cleaner, my Ajax, my toilet-brush, my cleaning shoes on. And Lindsey has managed to have some idiot send him eleven ounces of opiated hash.

There’s so much in this great big world that you don’t have a single ounce of control over. Guess the sooner you learn that, the sooner you’ll have one less heartbreak in your life.

4½ ounces cream cheese ½ cup butter 1 cup flour jelly or preserves Sugar Belle melts her butter, blends it with the cheese, and stirs in the flour to make a nice smooth dough. Then she puts it in the freezing compartment for about an hour, until it’s firm. Next, she nips little pieces off, about the size of golf balls, rolls them out, trims them into squares, and puts a teaspoon of jelly on each. (If you wonder why Sugar Belle doesn’t just roll the whole thing out and cut it into squares, it is because the dough is hard to handle that way.) Then she folds them into triangles, seals the edges with a floured fork, and bakes them on a greased cooky sheet at 450º until they’re brown, which is from ten to fifteen minutes. And when she puts a big plateful of these in front of her husband, you just ought to see his face light up!

Miss Rebecca Vaughn,” Eliza says, as if to formally present me to Alex. I walk into some kind of parlor, trying to hold my head up high and act as if I’m not at all nervous. I half-heartedly hope Eliza will stay inside the room but she doesn’t; she steps aside and lets me enter. I walk to a high-backed brocade chair with gilded arms and legs across from the big sofa Alex is occupying and sit down. I cross my ankles and carefully spread out my skirts as if it’s the most important thing in the world and requires every ounce of concentration. Victoria would be proud. “Where is she?” His voice comes out firm, demanding. Wow. So much for stalling. I bite my lip. “Who?” “Do not play games,” he says. I study my hands as they wring in my lap. I can play dumb, I can postpone this, or I can just tell him. Like ripping off a Band-Aid. “With Trent Rallsmouth,” I say, peeking up at him from underneath my lashes. His eyes fly open and he sits up straighter. “The boy from the dance? Where?” Oh God. He does not look happy. “The gardener’s cottage on the eastern edge of Harksbury.” Alex stands like he’s the incredible hulk--so quickly I’m surprised the whole sofa doesn’t fly back and crash into the wall. Oh God, this was so stupid; he’s going to kill me. Or throw me in that dungeon I’m still convinced he has… “Please tell me they have a proper chaperone,” he says. I purse my lips and shake my head. He sighs, a great drag of irritation, and crosses his arms at his chest. It makes his chest bulge with muscle, and I try to focus on the fact that he seems like he could wring my neck and not on the way he looks today. Which, seriously, is pretty hot. His face is flushed in anger, which brings out his dark eyes… Focus.

It took every ounce of will power Michaels had to not come while Judge fucked him like a madman. Took him to heaven and back again. It was sweet torture, but now he’d have his revenge. He wanted his turn at Judge’s ass with his bare cock. Needed to breed that fine hairy ass, relish the power of owning it. Michaels was drunk with control. He slapped Judge’s ass and the big man rumbled a sexy laugh into the damp sheets. Michaels growled, parting Judge’s ass, opening him up. He spat on the tight star and delved down to steal a few licks. “Dark pretty fuckin’ hole,” he murmured, to himself. “This ass is mine. Only I get it. I will take this ass any time I want it and any way I want it. And I want it right fuckin’ now.” Judge

[David] Wallerstein discovered that people would spring for more popcorn and soda- a lot more- as long as it came in a single gigantic serving. Thus was born the two-quart bucket of popcorn, the sixty-four-ounce Big Gulp, and, in time, the Big Mac and the jumbo fries.

Help me,” the girl pleaded softly. Sam knelt beside her. He recoiled in shock. “Bette?” The left side of Bouncing Bette’s face was covered in blood. There was a gash above her temple. She was panting, gasping, like she had collapsed after a marathon and was trying with her last ounce of energy to crawl across the finish line. “Bette, what happened?” “They’re trying to get me,” Bette cried, and clutched at Sam’s arm. The three dark figures advanced to the edge of the circle of light. One was clearly Orc. No one else was that big. Edilio and Quinn moved into the garage doorway. Sam disengaged from Bette and took up a position beside Edilio. “You want me to beat on you guys, I will!” Orc yelled. “What’s going on here?” Sam demanded. He narrowed his eyes and recognized the other two boys, a kid named Karl, a seventh grader from school, and Chaz, one of the Coates eighth graders. All three were armed with aluminum bats. “This isn’t your business,” Chaz said. “We’re dealing with something here.” “Dealing with what? Orc, did you hit Bette?” “She was breaking the rules,” Orc said. “You hit a girl, man?” Edilio said, outraged. “Shut up, wetback,” Orc said. “Where’s Howard?” Sam asked, just to stall while he tried to figure out what to do. He’d lost one fight to Orc already. Orc took the question as an insult. “I don’t need Howard to handle you, Sam.” Orc marched right up to Sam, stopped a foot away, and put his bat on his shoulder like he was ready to swing for a home run. Like a batter ready for the next fastball. Only this was closer to T-ball: Sam’s head was impossible to miss. “Move, Sam,” Orc ordered. “Okay, I’m not doing this again,” Quinn said. “Let him have her, Sam.” “Ain’t no ‘let me,’” Orc said. “I do what I want.” Sam noticed movement behind Orc. There were people coming down the street, twenty or more kids. Orc noticed it too, and glanced behind him. “They aren’t going to save you,” Orc said, and swung the bat hard. Sam ducked. The bat whooshed past his head, and Orc rotated halfway around, carried forward by the momentum. Sam was thrown off balance, but Edilio was ready. He let loose a roar and plowed headfirst into Orc. Edilio was maybe half Orc’s size, but Orc was knocked off his feet. He sprawled out on the concrete. Chaz went after Edilio, trying to pull him off Orc. The crowd of kids who had come running down the street surged forward. There were angry voices and threats, all aimed at Orc. They yelled, Sam noted, but no one exactly jumped into the unequal fight.

He straightened and crossed his arms. He wanted her to forget: forget about her family and what she’d left behind. He wanted her sass, not her sorrow. And he wasn’t above baiting her to get it. He fixed a stern expression on his face and jutted a chin at the car. “Get busy, little girl. As much as I’d love to clean out this garbage pit of a car, I don’t have a Dumpster available. Trash bags alone won’t get the job done.” She shot up, planting her hands on her hips. “What did you say?” Yes, there it was: the fire she hid under those layers of Catholic guilt. He cocked a brow. “What’s your objection? That I called you little girl, or messy?” She threw her shoulders back, thrusting out breasts that were almost lost in Gracie’s too-big T-shirt. “Both!” “I call it like I see it.” He shrugged a shoulder. “What are you going to do about it?” Her mouth fell open, and her eyes flashed all sorts of interesting variations of green. She stepped forward and poked him in the center of his chest. “You . . . you . . . ,” she sputtered. He leaned in close, sucking in the scent of lavender, breathing in her hint of wildness. Jesus, he wanted her. He needed every ounce of control to not take her mouth in a hard, brutal fuck-you-where-you-stand kiss. Instead he whispered, “You what?” With another hard jab of her sharp, white-tipped nail, she stomped a foot, temper riled. “You, you jerk!” “Come on, you can do better than that, can’t you?” He paused, waiting one delicious beat that made her lean in closer. “Little girl?” “You arrogant, egotistical . . .” With a strangled scream, she hauled back and punched him in the chest, hard enough that some of the air in his lungs whooshed out. Before she could strike again, he snagged her wrist, caught her around the waist with his free hand, and pulled her close. Her cheeks were flushed a pretty pink. Body rigid, she met his gaze with fiery defiance. He searched her face and found what he was looking for under her righteous, indignant temper: excitement. Hunger. He tightened his hold, pressing along her spine to force her the last couple of inches she needed to be flush against him. He needed one taste of that mouth. But before he could give in to the impulse that was riding him hard, a police cruiser pulled into the parking lot and flashed its lights. “Ah, fuck.” He dropped his hold. Impeccable timing.

An official serving of a beverage is eight ounces, or one cup. This has 100 calories and about 7 teaspoons of sugar. A can of cola, which seems miniscule by today’s standards, contains 150 calories and 10 teaspoons of sugar.

Then we get to the real villains. There’s the 32-ounce fountain drink, which theoretically counts as four servings and has 400 calories and 27 teaspoons of sugar.

He’d stopped talking about bonding her to him forever and had apparently decided to concentrate on being charming instead. Liv never would have believed that such an intensely alpha male could be light and playful but she had been seeing an entirely different side of Baird lately. Aside from the sushi class, he’d also taken her to an alien petting zoo where she was able to see and touch animals that were native to the three home worlds of the Kindred and they’d been twice to the Kindred version of a movie theater where the seats were wired to make the viewer feel whatever was happening on the screen. He’d also taken her to a musical performance where the musicians played giant drums bigger than themselves and tiny flutes smaller than her pinky finger. The music had been surprisingly beautiful—the melodies sweet and haunting and Liv had been moved. But it was the evenings they spent alone together in the suite that made Liv really believe she was in danger of feeling too much. Baird cooked for her—sometimes strange but delicious alien dishes and once Earth food, when she’d taught him how to make cheeseburgers. They ate in the dim, romantic light of some candle-like glow sticks he’d placed on the table and there was always very good wine or the potent fireflower juice to go with the meal. Liv was very careful not to over-imbibe because she needed every ounce of willpower she had to remember why she was holding out. For dessert Baird always made sure there was some kind of chocolate because he’d learned from his dreams how much she loved it. Liv had been thinking lately that she might really be in trouble if she didn’t get away from him soon. If all he’d had going for him was his muscular good looks she could have resisted easily enough. But he was thoughtful too and endlessly interested in her—asking her all kinds of questions about her past and friends and family as well as people he’d seen while they were “dream-sharing” as he called it. Liv found herself talking to him like an old friend, actually feeling comfortable with him instead of being constantly on her guard. She knew that Baird was actively wooing her, doing everything he could to earn her affection, but even knowing that couldn’t stop her from liking him. She had never been so ardently pursued in her life and she was finding that she actually liked it. Baird had taken her more places and paid her more attention in the past week than Mitch had for their entire relationship. It was intoxicating to always be the center of the big warrior’s attention, to know that he was focused exclusively on her needs and wants. But attention and attraction aside, there was another factor that was making Liv desperate to get away. Just as he had predicted, the physical attraction she felt for Baird seemed to be growing exponentially. She only had to be in the same room with him for a minute or two, breathing in his warm, spicy scent, and she was instantly ready to jump his bones. The need was growing every day and Liv didn’t know how much longer she could fight it.

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

I’ve got a big problem: Mick was right about Bernie [Rhodes].” He had finally realized he had been manipulated. He caught a plane to the Bahamas, where Mick Jones was on holiday: an ounce of grass in his hand, he sought out the guitarist’s hotel, and presented him with this tribute, asking to get the Clash back together. But it was too late: Jones had already formed a new group, Big Audio Dynamite; although Joe Strummer ended up coproducing BAD’s second album, his own plans came to nothing.

What happened in 1970 in Los Angeles was the worst economic episode I’ve ever had to fight through. Unlike the post–Cold War Recession, we did not have the waves of in-migration from Mexico, nor were drug sales as great. I believe the underground economy was a silent savior of Los Angeles during 1990–94. The Kent State Massacre and the Pentagon Papers scandal didn’t help the 1970 scene. Furthermore, things didn’t get better in the early 1970s. The sharp recession of 1970 was followed by a sudden inflation caused by Vietnam spending. Nixon “slammed the gold window shut.” From 1945 to 1971, the U.S., under the Bretton Woods Agreement, had agreed to back its currency to a limited extent with gold at $35 per ounce. Other nations’ central banks were withdrawing our gold so fast that Nixon had to renege on the promise. This was followed in 1973 by the end of fixed currency exchange rates. The dollar plummeted. Traveling to the wine country of France in the summer of 1973, I was unable to cash American Express dollar-denominated traveler’s checks. Inflation jumped with the 1973 Energy Crisis. Nixon imposed wage and price controls. Then Watergate, accompanied by the Dow Jones hitting bottom in 1974. Three Initiatives to Turn the Tide Against all this, Trader Joe’s mounted three initiatives. In chronological order: We launched the Fearless Flyer early in 1970. We broke the price of imported wines in late 1970 thanks to a loophole in the Fair Trade law. Most importantly, in 1971, we married the health food store to the Good Time Charley party store, which had been the 1967–70 version of Trader Joe’s. Together these three elements comprised the second version of Trader Joe’s, Whole Earth Harry.

....birthing a larger-than-average baby is far less risky to a pregnant person than her doctor thinking she is carrying one. One study compared women whose doctors suspected they were carrying large babies (babies bigger than eight pounds, thirteen ounces) with women who gave birth to large babies that doctors hadn't anticipated. The group predicted to have big babies was three times more likely to be induced, more than three times as likely to have C-sections, and four times as likely to have birth complications. Far more problematic than a big baby is the need to intervene.

Carrying a trunk full of cash was impractical, especially if you were making the trip by foot. However, carrying an ounce of gold was not only lighter but much more secure,

It felt like we were on fire. Everything got so hot, it was almost too much to stand. Kissing him, having his body close. I thought of how you feel when you're eating a meal and don't realize how hungry you are till you're three bites in. You start eating faster, savoring every bite. Now I couldn't stop, so I took another kiss, then another. I let his tongue slip into my mouth, and I shivered again. He smiled at my reaction and went in for more. The way his hands started to move over my body gave me the impression he had been there before. I could have stopped, I knew I should have stopped, but all the drama and emotional pain I'd experienced over the last few days made me recklessly ignore that thought. I tore his shirt off. He gasped, which made me giggle. I covered my mouth, and he grabbed my hand and put it around his neck. He scooped me up and I tightened my thighs around his waist. He sat me down on the bar and peeled off my blouse. Any last ounce of Southern lady I had left in me exited the building. I unhooked my bra and threw it across the room. Screw it. If I was going to go ahead and make a mistake, I might as well take the fast lane. We watched it slingshot and land on a booth. "Is the door locked?" he asked, gasping for air. "Think so," I said, taking big gulping breaths. I was drowning and was totally fine with it. "Good," he said. He pulled me to the end of the bar and pulled my shoes off. I hopped off and helped him along by unbuttoning my jeans and wiggling out of them as sexily as I could. He did the same. "Man, you look good enough to eat," he said. "So do you. Take a bite," I said. We were standing about four feet apart and our clothes were all over the floor. I stood there almost naked and drank in the sight of him. He took a few slow steps toward me, like a lion about to jump on his prey, and dug in.

try our best not to expose ourselves to people who will pick us apart and criticize the goals we’ve decided to chase. We need to harness every ounce of positive energy we can in order to pull off big ideas. Be careful who you consult with, who you let into your circles, and who you trust with the things you value most. I warn people who are incubating brand-new companies or ideas that these new ventures are very fragile in the beginning. Cradle your dreams with the utmost care. You need to create the right environment to stick with your nascent plans and keep your instincts from getting drowned out. Many of us have a predisposition for self-loathing, a secret feeling so shameful that we often conceal it even from our closest loved ones. So the last thing we need are even more negative voices to lend credence to the skeptics in our own heads—especially in the early, more tenuous days of a new venture.

Then the wizard looked down at the six big coins in his hand. Twoflower had insisted on paying his first four days’ wages in advance. Hugh nodded and smiled encouragingly. Rincewind snarled at him. As a student wizard Rincewind had never achieved high marks in precognition, but now unused circuits in his brain were throbbing and the future might as well have been engraved in bright colours on his eyeballs. The space between his shoulder blades began to itch. The sensible thing to do, he knew, was to buy a horse. It would have to be a fast one, and expensive — offhand, Rincewind couldn’t think of any horse - dealer he knew who was rich enough to give change out of almost a whole ounce of gold. And then, of course, the other five coins would help him set up a useful practice at some safe distance, say two hundred miles. That would be the sensible thing. But what would happen to Twoflower, all alone in a city where even the cockroaches had an unerring instinct for gold? A man would have to be a real heel to leave him. The Patrician of Ankh - Morpork smiled, but with his mouth only. “The Hub Gate, you say?” he murmured. The guard captain saluted smartly. “Aye, lord. We had to shoot the horse before he would stop.

For example, power struggles over food are common occurrences. I’ve found it fascinating to ask grandparents and great-grandparents why they’ve offered specific pieces of advice about food and eating habits. Inevitably they tell me tales of growing up during the Depression or suffering the deprivations of war. Many grew up in large families where food was not always plentiful. The advice to clean their plates fit the era and the situation. But today childhood obesity is one of the leading health concerns for children. And food proportions served in restaurants have increased dramatically as our society has focused more on big. Fifteen years ago you couldn’t even buy a thirty-two-ounce glass of soft drink, much less try to drink one. It isn’t that this advice was wrong for its times, it just doesn’t fit today.

Guess that’s where the tears came from, knowing that there’s so much in this great big world that you don’t have a single ounce of control over. Guess the sooner you learn that, the sooner you’ll have one less heartbreak in your life. Oh Lord. Some evenings I don’t know where the old pains end and the new ones begin. Feels like the older you get the more they run into one long, deep aching.

We have pretzels and mustard. We have doughnuts. And if we really, really like you, we have chips and dip. This is fun food. It isn't stuffy. It isn't going to make anyone nervous. The days of the waiter as a snob, the days of the menu as an exam/ the guest has to pass are over. But at the same time, we're not talking about cellophane bags here, are we? These are hand-cut potato chips with crème fraîche and a dollop of beluga caviar. This is the gift we send out. It's better than Christmas." He offered the plate to Adrienne and she helped herself to a long, golden chip. She scooped up a tiny amount of the glistening black caviar. Just tasting it made her feel like a person of distinction. Adrienne hoped the menu meeting might continue in this vein- with the staff tasting each ambrosial dish. But there wasn't time; service started in thirty minutes. Thatcher wanted to get through the menu. "The corn chowder and the shrimp bisque are cream soups, but neither of these soups is heavy. The Caesar is served with pumpernickel croutons and white anchovies. The chèvre salad is your basic mixed baby greens with a round of breaded goat cheese, and the candy-striped beets are grown locally at Bartlett Farm. Ditto the rest of the vegetables, except for the portobello mushrooms that go into the ravioli- those are flown in from Kennett Square, Pennsylvania. So when you're talking about vegetables, you're talking about produce that's grown in Nantucket soil, okay? It's not sitting for thirty-six hours on the back of a truck. Fee selects them herself before any of you people are even awake in the morning. It's all very Alice Waters, what we do here with our vegetables." Thatcher clapped his hands. He was revving up, getting ready for the big game. In the article in Bon Appétit, Thatcher had mentioned that the only thing he loved more than his restaurant was college football. "Okay, okay!" he shouted. It wasn't a menu meeting; it was a pep rally! "The most popular item on the menu is the steak frites. It is twelve ounces of aged New York strip grilled to order- and please note you need a temperature on that- served with a mound of garlic fries. The duck, the sword, the lamb lollipops- see, we're having fun here- are all served at the chef's temperature. If you have a guest who wants the lamb killed- by which I mean well done- you're going to have to take it up with Fiona. The sushi plate is spelled out for you- it's bluefin tuna caught forty miles off the shore, and the sword is harpooned in case you get a guest who has just seen a Nova special about how the Canadian coast is being overfished.

Onion Soup Gratinée YIELD: 4 SERVINGS ONE OF MY greatest treats when working in Paris was to go with my fellow chefs and commis to les Halles, the big market of Paris that spreads through many streets of the Châtelet neighborhood. The excitement in the streets and cafés started a little before 3:00 A.M. and ended around 7:00 or 8:00 A.M. Our nocturnal forays would, more often than not, finish at Le Pied de Cochon (The Pig’s Foot), the quintessential night brasserie of les Halles. There, large, vociferous butchers in bloody aprons would rub shoulders with tuxedoed and elegantly evening-gowned Parisians stopping by for late-night Champagne and a meal after the opera or the theater. The restaurant was famous for its onion-cheese gratinée; it was one of the best in Paris, and hundreds of bowls of it were served every night. For this recipe, you will need four onion soup bowls, each with a capacity of about 12 ounces and, preferably, with a lip or rim around the edge that the cheese topping will stick to as it melts to form a beautiful crust on top of the soup. 2 tablespoons unsalted butter 3 onions (about 12 ounces), cut into thin slices About 7 cups good-quality chicken stock, or a mixture of chicken and beef stock About ½ teaspoon salt, more or less, depending on the saltiness of the stock ½ teaspoon freshly ground black pepper 16 slices of baguette, each cut about ⅜ inch thick About 3 cups grated Swiss cheese, preferably Gruyère, Comté, or Emmenthaler (about 10 ounces) Melt the butter in a saucepan, and sauté the sliced onions in the butter over medium to high heat for about 8 minutes, or until lightly browned. Add the stock, salt, and pepper, and boil gently for 15 minutes. Meanwhile, preheat the oven to 400 degrees. Arrange the bread slices in a single layer on a tray, and bake them for 8 to 10 minutes, or until they are nicely browned. Divide the toast among the bowls, and sprinkle ¼ cup of cheese into each bowl. When the stock and onions have cooked for 15 minutes, pour the soup into the bowls, filling each to the top. Sprinkle on the remainder of the cheese, dividing it among the bowls and taking care not to push it down into the liquid. Press the cheese around the rim or lip of the bowls, so it adheres there as it cooks and the crust does not fall into the liquid. Arrange the soup bowls on a baking sheet, and bake for 35 to 45 minutes, or until a glorious brown, rich crust has developed on top. Serve hot right out of the oven.

Why’d you let me think he was running from me. From Sawyer?” I asked, watching her face for any sign of remorse. “’Cause it was better that way. You ain’t never gonna be nothing but a wall standing between those boys, and right now they need each other. More than ever. I might not be an ideal parent, but I love my boy. I know he needs his brother. You’re sweet and honest. I like you. I really do. You’re nothing like I assumed. But you ain’t good for them boys. They need you out of their lives so they can move on and find a way to deal with this.” She was right. I would always be the one thing standing between them ever mending their fences. I loved Beau. I loved him enough to let him go. “You’re right,” I replied. Honey reached over and patted my arm affectionately. “You’re a good girl with a really big heart. Your mama raised you right. I’m thankful Beau has your love. It makes me feel good inside to know someone like you could love him. Thank you.” I stood up and wrapped my arms around Honey’s shoulders. She stiffened then relaxed, and her arms slowly came around me. I wondered if anyone had ever hugged her. I squeezed her one good time before letting go. “Thank you for putting up with me this week,” I said with emotion clogging my throat. Her hazel eyes were misty as she gave me a sad smile. “I enjoyed the company.” Before I became a blubbering mess, I gave her a small wave and turned to head toward the door. “He’s back in town. Just so you know. I gave him your letters.” I squeezed the brass knob and stared at the old wooden door. I had to let him go. Asking where he was and how long he’d been back would only hurt more. With every ounce of willpower in my body, I turned the knob and pushed the door open. It was time I went home.

Lucian took a swallow of the whiskey and licked his lips. “The one brother doesn’t seem too upset about his dead brother, and I’m starting to think this family might be a little bubble off plumb, but I get the address of the shooter and throw Cain in back of the Nash. On the drive over, he’s telling me that he didn’t have anything to do with killing Abel and that he didn’t even help the shooter dump the body—made him do it himself. Took some kind of strange moral stand on that one, I guess.” The old sheriff rolled his eyes. “Well, Ludlow Coontz, the shooter, is this big, dumb-lookin’ bulldogger, two hundred and seventy pounds if he was an ounce, and this is before I had yon man-mountain over there.

Stop following me.” “Am I not a gentleman, obligated to see his lady home?” “If you laugh at me one more time, I swear I won’t be responsible for what I do.” Raven became aware of the slinking figures then, the burning eyes following her. Her heart nearly stopped, then began to pound. “Fine!” She whirled around and glared at him. “This is great! Just great, Mikhail. Call in the wolves to eat me alive. I find the idea so ‘you.’ So logical.” He bared his white gleaming teeth at her like a hungry predator and laughed softly, teasingly. “It is not the wolves that would find you delicious.” Raven picked up a broken branch and flung it at him. “Stop laughing, you hyena. This is not funny. Your arrogance is enough to make me want to throw up.” It took every ounce of self-control she had not to laugh. The beast was far too charming for his own good. “Your American colloquialisms are very colorful, little one.” She threw another branch, and then followed it up with a small rock. “Someone needs to teach you the lesson of a lifetime.” She looked like a beautiful little spitfire, all sparks and flame. Mikhail drew in his breath slowly, carefully. She was his, all fire and fury, all independence and courage, all heated passion. She melted his heart with it, entered his soul with her soft laughter. He felt it in her mind, although she was being extremely careful not to allow him to see it. “And you think you are the one to do this thing?” he teased. Another rock came flying at his chest. He caught it easily, and deliberately polished it before dropping it to the forest floor, all the while his dark eyes holding her gaze captive. “Do you think I’m afraid of your wolves?” she demanded. “The only big bad wolf around here is you. Call all your wolves. Go ahead.” She glared into the secret, dark interior of the forest. “Come and get me. What did he say to you about me?” Mikhail pried her fingers loose from the branch she held like a club, allowing it to fall. He curved an arm around her slender waist, brought her small, soft body up against his much larger, rock-hard frame. “I told them you tasted like warm honey.” He whispered the words with his black velvet sorcerer’s voice. Turning her in his arms, he cupped her small, beautiful face in his hands. “Where is all that marvelous respect a man as powerful as myself deserves?

For two decades, our escape defined me. It dominated my personality and compelled my every decision. By college, half my life had led up to our escape and the other half was spent reliving it, in churches and retreats where my mother made it a hagiograpihc journey, on college applications where it was a plea, at sleepovers where it was entertainment, and in discussion groups after public viewings of xenophobic melodrama like China Cry and Not Without my Daughter, films about Christian women facing death and escaping to America. Our story was a sacred thread woven into my identity. Sometimes people asked, But don't a lot of Christians live there? or Couldn't your mother just say she was Muslim? It would take me a long time to get over those kinds of questions. They felt like a bad grade, like a criticism of my face and body...Once in an Oklahoma church, a woman said, "Well, I sure do get it. You came for a better life." I thought I'd pass out -- a better life? In Isfahan, we had yellow spray roses, a pool. A glass enclosure shot up through our living room, and inside that was a tree. I had a tree inside my house; I had the papery hand of Morvarid, my friend nanny, a ninety-year-old village woman; I had my grandmother's fruit leather and Hotel Koorosh schnitzels and sour cherries and orchards and a farm - life in Iran was a fairytale. In Oklahoma, we lived in an apartment complex for the destitute and disenfranchised. Life was a big gray parking lot with cigarette butts baking in oil puddles, slick children idling in the beating sun, teachers who couldn't do math. I dedicated my youth and every ounce of my magic to get out of there. A better life? The words lodged in my ear like grit. Gradually, all those retellings felt like pandering. The skeptics drew their conclusions based on details that I had provided them: my childhood dreams of Kit Kats and flawless bananas. My academic ambitions. I thought of how my first retelling was in an asylum office in Italy: how merciless that with the sweat and dust of escape still on our brows, we had to turn our ordeal into a good, persuasive story or risk being sent back. Then, after asylum was secured, we had to relive that story again and again, to earn our place, to calm casual skeptics. Every day of her new life, the refugee is asked to differentiate herself from the opportunist, the economic migrant... Why do the native-born perpetuate this distinction? Why harm the vulnerable with the threat of this stigma? ...To draw a line around a birthright, a privilege. Unlike economic migrants, refugees have no agency; they are no threat. Often, they are so broken, they beg to be remade into the image of the native. As recipients of magnanimity, they can be pitied. But if you are born in the Third World, and you dare to make a move before you are shattered, your dreams are suspicious. You are a carpetbagger, an opportunist, a thief. You are reaching above your station.

Financial options were systematically mispriced. The market often underestimated the likelihood of extreme moves in prices. The options market also tended to presuppose that the distant future would look more like the present than it usually did. Finally, the price of an option was a function of the volatility of the underlying stock or currency or commodity, and the options market tended to rely on the recent past to determine how volatile a stock or currency or commodity might be. When IBM stock was trading at $34 a share and had been hopping around madly for the past year, an option to buy it for $35 a share anytime soon was seldom underpriced. When gold had been trading around $650 an ounce for the past two years, an option to buy it for $2,000 an ounce anytime during the next ten years might well be badly underpriced. The longer-term the option, the sillier the results generated by the Black-Scholes option pricing model, and the greater the opportunity for people who didn’t use it.

I would like to have enough capital so that I would not have to slave from sunrise till dark as I did on dad's farm. I don't know as the work was any harder than what we do here, but there is a difference. There all we got was just about a bare living, at the best a few hundred dollars put away for a year's work, but here one don't know what the next stroke of the pick, or the next rocker full of dirt, may bring forth—an ounce or twenty ounces it may be. That is the excitement and fascination that makes one endure the hardships, working up to one's knees in cold water, breaking one's back in gouging and crevicing, the chance that the next panful will indicate the finding of a big deposit.