Bowl Cut Quotes

Good kitty" "Why do you encourage them?" "They're good kitties." "They're your minions." "Everyone needs a minion or two" "You won't be so pleased when you find me ground up in their food bowl one day.

I didn't get to grow up and pull away from her and bitch about her with my friends and confront her about the things I'd wished she'd done differently and then get older and understand that she had done the best she could and realize that what she had done was pretty damn good and take her fully back into my arms again. Her death had obliterated that. It had obliterated me. It had cut me short at the very heigh of my youthful arrogance. It had forced me to instantly grow up and forgive her every motherly fault at the same time that it kept me forever a child, my life both ended and begun in that premature place where we'd left off. She was my mother, but I was motherless. I was trapped by her, but utterly alone. She would always be the empty bowl that no one could full. I'd have to fill it myself again and again and again.

Senator Collins and Speaker Bowling are two cuts or more above typical politicians. If all politicians modeled their examples, we’d have a government of the people, by the people, and for the people.

In order to eat a pomegranate you need this many things: a pomegranate, a knife, a cutting board, a bowl and a towel. Also, two hands. These help with the making of the pomegranate.

He missed you like a fish in a bowl misses the open sea.

Then there came a faraway, booming voice like a low, clear bell. It came from the center of the bowl and down the great sides to the ground and then bounced toward her eagerly. 'You see I am fate,' it shouted, 'and stronger than your puny plans; and I am how-things-turn-out and I am different from your little dreams, and I am the flight of time and the end of beauty and unfulfilled desire; all the accidents and imperceptions and the little minutes that shape the crucial hours are mine. I am the exception that proves no rules, the limits of your control, the condiment in the dish of life.

Austerity means to eliminate the comforts and cushions in your life that you have learned to snuggle into and lose wakefulness. Take away anything that dulls your edge. No newspapers or magazines. No TV. No candy, cookies, or sweets. No sex. No cuddling. No reading of anything at all while you eat or sit on the toilet. Reduce working time to a necessary minimum. No movies. No conversation that isn't about truth, love, or the divine. If you take on these disciplines for a few weeks, as well as any other disciplines that may particularly cut through your unique habits of dullness, then your life will be stripped of routine distraction. All that will be left is the edge you have been avoiding by means of your daily routine. You will have to face the basic discomfort and dissatisfaction that is the hidden texture of your life. You will be alive with the challenge of living your truth, rather than hiding form it. Unadorned suffering is the bedmate of masculine growth. Only by staying intimate with your personal suffering can you feel through it to its source. By putting all your attention into work, TV, sex, and reading, your suffering remains unpenetrated, and the source remains hidden. Your life becomes structured entirely by your favorite means of sidestepping the suffering you rarely allow yourself to feel. And when you do touch the surface of your suffering, perhaps in the form of boredom, you quickly pick up a magazine or the remote control. Instead, feel your suffering, rest with it, embrace it, make love with it. Feel your suffering so deeply and thoroughly that you penetrate it, and realize its fearful foundation. Almost everything you do, you do because you are afraid to die. And yet dying is exactly what you are doing, from the moment you are born. Two hours of absorption in a good Super Bowl telecast may distract you temporarily, but the fact remains. You were born as a sacrifice. And you can either participate in the sacrifice, dissolving in the giving of your gift, or you can resist it, which is your suffering. By eliminating the safety net of comforts in your life, you have the opportunity to free fall in this moment between birth and death, right through the hole of your fear, into the unthreatenable openness which is the source of your gifts. The superior man lives as this spontaneous sacrifice of love.

Can I tell my daughter that I loved her father? This was the man who rubbed my feet at night. He praised the food that I cooked. He cried honestly when I brought out trinkets I had saved for the right day, the day he gave me my daughter, a tiger girl. How could I not love this man? But it was a love of a ghost. Arms that encircled but did not touch. A bowl full of rice but without my appetite to eat it. No hunger. No fullness. Now Saint is a ghost. He and I can now love equally. He knows the things I have been hiding all these years. Now I must tell my daughter everything. That she is a daughter of a ghost. She has no chi . This is my greatest shame. How can I leave this world without leaving her my spirit? So this is what I will do. I will gather together my past and look. I will see a thing that has already happened. The pain that cut my spirit loose. I will hold that pain in my hand until it becomes hard and shiny, more clear. And then my fierceness can come back, my golden side, my black side. I will use this sharp pain to penetrate my daughter's tough skin and cut her tiger spirit loose. She will fight me, because this is the nature of two tigers. But I will win and give her my spirit, because this is a way a mother loves her daughter. I hear my daughter speaking to her husband downstairs. They say words that mean nothing. They sit in a room with no life in it. I know a thing before it happens. She will hear the table and vase crashing on the floor. She will come upstairs and into my room. Her eyes will see nothing in the darkness, where I am waiting between the trees.

It was astonishing to think that life had once been the sum of her current love-affairs. It was now the sum of her current problems.

He whispered in one long breath, “I have wanted you from the moment you first walked into my bedchamber, bringing me a bowl of broth from the kitchen. I have wanted you every second of every day and every long, long suffering night. It cut me to the bone so deep that I couldn’t control myself. I couldn’t keep away from you, not even in my dreams.

Cooking was magic and music combined. The crack of shells, the hiss of pancetta hitting a hot pan, the metallic clang of a whisk beating the side of a bowl, even the rythmic thwack of a cleaver against a wooden cutting board.

Everything has turned sour, I’ll never be carried away with joy again. There’s a terrible clarity dominating everything. As though the world were made of crystal so that you only have to flick part of it with your fingernail for a tiny shudder to run through it all.… And then the loneliness—it’s something that burns. Like hot thick soup you can’t bear inside your mouth unless you blow on it again and again. And there it is, always in front of me. In its heavy white bowl of thick china, dirty and dull as an old pillow. Who is it that keeps forcing it on me? “I’ve been left all alone. I’m burning with desire. I hate what’s happened to me. I’m lost and I don’t know where I’m going. What my heart wants it can’t have … my little private joys, rationalizations, self-deceptions—all gone! All I have left is a flame of longing for times gone by, for what I’ve lost. Growing old for nothing. I’m left with a terrible emptiness. What can life offer me but bitterness? Alone in my room … alone all through the nights … cut off from the world and from everyone in it by my own despair. And if I cry out, who is there to hear me?

Immediately when you arrive in Sahara, for the first or the tenth time, you notice the stillness. An incredible, absolute silence prevails outside the towns; and within, even in busy places like the markets, there is a hushed quality in the air, as if the quiet were a conscious force which, resenting the intrusion of sound, minimizes and disperses sound straightaway. Then there is the sky, compared to which all other skies seem fainthearted efforts. Solid and luminous, it is always the focal point of the landscape. At sunset, the precise, curved shadow of the earth rises into it swiftly from the horizon, cutting into light section and dark section. When all daylight is gone, and the space is thick with stars, it is still of an intense and burning blue, darkest directly overhead and paling toward the earth, so that the night never really goes dark. You leave the gate of the fort or town behind, pass the camels lying outside, go up into the dunes, or out onto the hard, stony plain and stand awhile alone. Presently, you will either shiver and hurry back inside the walls, or you will go on standing there and let something very peculiar happen to you, something that everyone who lives there has undergone and which the French call 'le bapteme de solitude.' It is a unique sensation, and it has nothing to do with loneliness, for loneliness presupposes memory. Here in this wholly mineral landscape lighted by stars like flares, even memory disappears...A strange, and by no means pleasant, process of reintergration begins inside you, and you have the choice of fighting against it, and insisting on remaining the person you have always been, or letting it take its course. For no one who has stayed in the Sahara for a while is quite the same as when he came. ...Perhaps the logical question to ask at this point is: Why go? The answer is that when a man has been there and undergone the baptism of solitude he can't help himself. Once he has been under the spell of the vast luminous, silent country, no other place is quite strong enough for him, no other surroundings can provide the supremely satisfying sensation of existing in the midst of something that is absolute. He will go back, whatever the cost in time or money, for the absolute has no price.

Miss Edi: My brother Bertrand is the laziest person in the world. David: Oh yeah? And how lazy is that? Miss Edi: When he was three and saw all his gifts under the Christmas tree, he said, 'Who's going to open them for me?' David: I've heard worse. Miss Edi: When he was six, my father bought him a bicycle and took him out to teach him to ride it. David: And? Miss Edi: Bertrand did very well. My father ran along behind him, holding on, and my brother balanced perfectly. But when my father let go and the bicycle stopped, Bertrand asked why. When my father said he had to push on the pedals, my brother left it lying there in the street, and he never got on a bicycle again. David: Not bad, but I've heard worse. Miss Edi: When he was twelve, my parents took us out to a restaurant, the first one we'd ever been to, and my father ordered steaks for each of us. When my brother's came, he looked at it and asked how he was to eat it. My father showed him how to cut the steak, then how to chew it. My brother called the waiter back and ordered a bowl of mashed potatoes. David: Okay, that's getting up there, but I have heard a few worse. Miss Edi: When he was sixteen, my mother arranged for her beloved son to go to a dance with a very nice young girl. He was to pick her up at six pm. At six-thirty Bertrand was sitting in the living room and my father asked him why he hadn't gone on his date. My brother said, 'Because she hasn't come to get me yet.

Her death had obliterated that. It had obliterated me. It had cut me short at the very height of my youthful arrogance. It had forced me to instantly grow up and forgive her every motherly fault at the same time that it kept me forever a child, my life both ended and begun in that premature place where we’d left off. She was my mother, but I was motherless. I was trapped by her but utterly alone. She would always be the empty bowl that no one could fill. I’d have to fill it myself again and again and again.

Chip the glasses and crack the plates!     Blunt the knives and bend the forks! That’s what Bilbo Baggins hates–     Smash the bottles and burn the corks! Cut the cloth and tread on the fat!     Pour the milk on the pantry floor! Leave the bones on the bedroom mat!     Splash the wine on every door! Dump the crocks in a boiling bowl;     Pound them up with a thumping pole; And when you’ve finished, if any are whole,     Send them down the hall to roll! That’s what Bilbo Baggins hates! So, carefully! carefully with the plates!

Max: Okay. One day a little boy is sitting on the floor of his living room, playing with some toy trucks. Voom!He shoots one across the carpet, but it goes too far, to the other side of the sofa. And then miraculously, it shoots right back. Surprised, the little boy peers around the sofa to find a girl around his age with a very attractive bowl cut, building a giant Lego castle. She asks him if he wants to play, before popping one of the Legos in her mouth, informing him that if he's hungry, they are made out of chocolate. And the boy had never felt happy in his whole life. They build the most incredible chocolate castle, with dragons and soldiers and moat made of milk. And then they fell asleep side by side. The boy wakes up in his living room, and even though there is no castle or no little girl, he still feels just as happy. And he knows he will see her again. Alice: Was that me? Max: That was you. The first time we met.

To pragmatists, the letter Z is nothing more than a phonetically symbolic glyph, a minor sign easily learned, readily assimilated, and occasionally deployed in the course of a literate life. To cynics, Z is just an S with a stick up its butt. Well, true enough, any word worth repeating is greater than the sum of its parts; and the particular word-part Z can, from a certain perspective, appear anally wired. On those of us neither prosaic nor jaded, however, those whom the Fates have chosen to monitor such things, Z has had an impact above and beyond its signifying function. A presence in its own right, it’s the most distant and elusive of our twenty-six linguistic atoms; a mysterious, dark figure in an otherwise fairly innocuous lineup, and the sleekest little swimmer ever to take laps in a bowl of alphabet soup. Scarcely a day of my life has gone by when I’ve not stirred the alphabetical ant nest, yet every time I type or pen the letter Z, I still feel a secret tingle, a tiny thrill… Z is a whip crack of a letter, a striking viper of a letter, an open jackknife ever ready to cut the cords of convention or peel the peach of lust. A Z is slick, quick, arcane, eccentric, and always faintly sinister - although its very elegance separates it from the brutish X, that character traditionally associated with all forms of extinction. If X wields a tire iron, Z packs a laser gun. Zap! If X is Mike Hammer, Z is James Bond. If X marks the spot, Z avoids the spot, being too fluid, too cosmopolitan, to remain in one place. In contrast to that prim, trim, self-absorbed supermodel, I, or to O, the voluptuous, orgasmic, bighearted slut, were Z a woman, she would be a femme fatale, the consonant we love to fear and fear to love.

Where is Sin’s plaid? (Lochlan) Plaid cloth is for people of true Scots blood, Lochlan. They are not for half-blooded Sassenachs. (Aisleen) (He had found Sin later that day, alone in their room. Sin had been sitting in the middle of the floor with his arm cut open while he let blood trail from the wound into a bowl.) What are you doing? (Lochlan) I’m trying to get rid of the English blood in me, but it doesn’t look any different than yours. How can I make it go away when I can’t find the difference? (Sin)

You would be forgiven for thinking Alex Morningside was a boy. In fact, she would be the first to laugh at this, because, for one thing, she wasn't, and for another, she had an Excellent Sense of Humour. It wasn't that she wanted to be a boy or anything, it was simply that she didn't see much difference in being treated as a girl or boy. Because, after all, everyone is just people. One of the reasons people thought she was a boy was her haircut. Her haircut looked like someone had put a bowl on her head and cut around it. Which is exactly what her uncle had done. Also, they thought she was a boy because her name was Alex. Of course, Alex was short for Alexandra, but neither Alex nor her uncle liked that very much, so they shortened the name. They could have shortened it the other was I suppose - Andra - but she and her uncle preferred Alex.

I turned from my window. Suddenly it seemed odd for my neighbors on both sides to have visitors while I had none. For the first time, I felt lonely at 'Sconset. "Let's cook," Frannie said energetically. "We will smell so good that they'll all come running." She picked up a bowl, filled it with apples from the barrel, and immediately began to cut them up. I put water to boil, got out cinnamon, cloves, nutmeg, lard, flour, sugar, salt, saleratus, vinegar, and all the other things for apple pies. We both laughed happily. How easy it is, we thought, to make a decision, to implement a remedy, to act.

It was a bowl cut, the hairstyle for someone who doesn’t grasp respectable haircuts but suddenly has to have one.

Lilly Marshall's girl?" Julie cut in. "Yes,and presently-your daughter-in-law." The older woman should have been bowled over, but Julie St. John did no more than set down her fork to ask in a somewhat aggrieved tone, "Which one married you?" "Your eldest. It was a brief ceremony performed at sea just last week." A big smile formed on her mother-in-law's face, shocking Rebecca. "I must say, girl, you have succeeded where all others have failed.I commend you!

[Olive’s] left foot was bleeding through a wide swath of bandages onto the tarp it was resting on. The bowl next to her was full of blood. Olive looked a little pale. “I don’t think I should move,” she said. “What are you doing?” Roger shut the door behind him and stood with his back to it. “I decided I might try to eat my toes,” Olive said, closing her eyes. “But now that I’ve started, I don’t think I should move.” Roger pushed himself off the wall and knelt down next to her. He unbuckled her silver belt and reached with it under her dress. He looped the belt around the top of her leg and tightened it. His hands were not shaking. “Sit on the loose end,” he said, pushing it under her. “I hope that works.” “You brought flowers,” she said, blinking. “Olive,” he said. “You cut off your toes.” She looked down at the bowl. “Are they still toes?” she asked.

Tomato Salad — SERVES 4 — 8 small ripe tomatoes (quartered or halved, depending upon their size) 1 garlic clove, halved A glug of EVOO A small handful of basil leaves, torn A splash of red wine vinegar (optional) Coarse salt Place the cut tomatoes in a bowl with the garlic, olive oil, basil, and vinegar, if using. Toss. Salt a few minutes before serving. (Adding it too soon will draw the water out of the tomatoes and dilute the dish.)

Smoke a bowl and you can do this for hours,” one of the guys says. “Just kidding. No drugs in the major leagues.” As we cut the clay, there are no bowls to smoke—though according to one sod farm worker, weed goes well with anything turf-related: “You can’t be a grass man and not be a grass man,” he says—but there is an easy intimacy among the crew, a kind of in-this-together camaraderie, and for a few minutes I feel like one of them, too.

He put into his one little glass everything he raised to his lips, and it was as if he had always carried in his pocket, like a tool of his trade, this receptacle, a little glass cut with a fineness of which the art had long since been lost, and kept in an old morocco case stamped in uneffaceable gilt with the arms of a deposed dynasty.

For dinner Jade microwaves some Stars-n-Flags. They're addictive. They put sugar in the sauce and sugar in the meat nuggets. I think also caffeine. Someone told me the brown streaks in the Flags are caffeine. We have like five bowls each. After dinner the babies get fussy and Min puts a mush of ice cream and Hershey's syrup in their bottles and we watch The Worst That Could Happen, a half hour computer simulation of tragedies that have never actually occurred but theoretically could. A kid gets hit by a train and flies into a zoo, where he's eaten by wolves. A man cuts his hand off chopping wood and while he's wandering around screaming for help is picked up by a tornado and dropped on a preschool during recess and lands on a pregnant teacher.

This is now. Now is. Don’t postpone till then. Spend the spark of iron on stone. Sit at the head of the table. Dip your spoon in the bowl. Seat yourself next to your joy and have your awakened soul pour wine. Branches in the spring wind, easy dance of jasmine and cypress. Cloth for green robes has been cut from pure absence. You’re the tailor, settled among his shop goods, quietly sewing.

There was her way with flowers, for instance. At Bourton they always had stiff little vases all the way down the table. Sally went out, picked hollyhocks, dahlias — all sorts of flowers that had never been seen together — cut their heads off, and made them swim on the top of water in bowls

It was wrong. It was so relentlessly awful that my mother had been taken from me. I couldn’t even hate her properly. I didn’t get to grow up and pull away from her and bitch about her with my friends and confront her about the things I wished she’d done differently and then get older and understand that she did the best she could and realize that what she did was pretty damn good and take her fully back into my arms again. Her death had obliterated that. It had obliterated me. It had cut me short at the very height of my youthful arrogance. It had forced me to instantly grow up and forgive her every motherly fault at the same time that it kept me forever a child, my life both ended and begun in that premature place where we’d left off. She was my mother, but I was motherless. I was trapped by her but utterly alone. She would always be the empty bowl that no one could fill. I’d have to fill it myself again

The bartender is Irish. Jumped a student visa about ten years ago but nothing for him to worry about. The cook, though, is Mexican. Some poor bastard at ten dollars an hour—and probably has to wash the dishes, too. La Migra take notice of his immigration status—they catch sight of his bowl cut on the way home to Queens and he’ll have a problem. He looks different than the Irish and the Canadians—and he’s got Lou Dobbs calling specifically for his head every night on the radio. (You notice, by the way, that you never hear Dobbs wringing his hands over our border to the North. Maybe the “white” in Great White North makes that particular “alien superhighway” more palatable.) The cook at the Irish bar, meanwhile, has the added difficulty of predators waiting by the subway exit for him (and any other Mexican cooks or dishwashers) when he comes home on Friday payday. He’s invariably cashed his check at a check-cashing store; he’s relatively small—and is unlikely to call the cops. The perfect victim. The guy serving my drinks, on the other hand, as most English-speaking illegal aliens, has been smartly gaming the system for years, a time-honored process everybody at the INS is fully familiar with: a couple of continuing education classes now and again (while working off the books) to get those student visas. Extensions. A work visa. A “farm” visa. Weekend across the border and repeat. Articulate, well-connected friends—the type of guys who own, for instance, lots of Irish bars—who can write letters of support lauding your invaluable and “specialized” skills, unavailable from homegrown bartenders. And nobody’s looking anyway. But I digress…

SECOND AMENDMENT A “well-regulated militia” means regulated by the government. We need prudent regulation for guns. Let’s all accept that. We don’t need anyone to have machine guns. We can wait a little while on a background check (but if you’re white with a bowl cut, then you have to go to the back of the line, Preston). Support prudent legislation designed to keep other guns away from the mentally ill and criminal elements. If you’re paranoid that all these laws are designed to take away your gun, then we’re going to assume you’re mentally ill or criminal. But now let’s be clear: guns rock. Hunting is awesome. Keep your guns. But, like, we gotta regulate ’em, y’all. We have to.

The women we become after children, she typed, then stopped to adjust the angle of the paper....We change shape, she continued, we buy low-heeled shoes, we cut off our long hair, We begin to carry in our bags half-eaten rusks, a small tractor, a shred of beloved fabric, a plastic doll. We lose muscle tone, sleep, reason, persoective. Our hearts begin to live outside our bodies. They breathe, they eat, they crawl and-look!-they walk, they begin to speak to us. We learn that we must sometimes walk an inch at a time, to stop and examine every stick, every stone, every squashed tin along the way. We get used to not getting where we were going. We learn to darn, perhaps to cook, to patch knees of dungarees. We get used to living with a love that suffuses us, suffocates us, blinds us, controls us. We live, We contemplate our bodies, our stretched skin, those threads of silver around our brows, our strangely enlarged feet. We learn to look less in the mirror. We put our dry-clean-only clothes to the back of the wardrobe. Eventually we throw them away. We school ourselves to stop saying 'shit' and 'damn' and learn to say 'my goodness' and 'heavens above.' We give up smoking, we color our hair, we search the vistas of parks, swimming-pools, libraries, cafes for others of our kind. We know each other by our pushchairs, our sleepless gazes, the beakers we carry. We learn how to cool a fever, ease a cough, the four indicators of meningitis, that one must sometimes push a swing for two hours. We buy biscuit cutters, washable paints, aprons, plastic bowls. We no longer tolerate delayed buses, fighting in the street, smoking in restaurants, sex after midnight, inconsistency, laziness, being cold. We contemplate younger women as they pass us in the street, with their cigarettes, their makeup, their tight-seamed dresses, their tiny handbags, their smooth washed hair, and we turn away, we put down our heads, we keep on pushing the pram up the hill.

The dark place with the lousy color TV that unshaven and unemployed men spend the day watching game shows on? Where the piss in the men’s room smells two thousand years old and there’s always a sodden Camel butt unraveling in the toilet bowl? Where the beer is thirty cents a glass and you cut it with salt and the jukebox is loaded with seventy country oldies?

Here they brought him more “duffers and dope,” with the addition of a bowl of soup. Many of the prisoners had their meals brought in from a restaurant, but Jurgis had no money for that. Some had books to read and cards to play, with candles to burn by night, but Jurgis was all alone in darkness and silence. He could not sleep again; there was the same maddening procession of thoughts that lashed him like whips upon his naked back. When night fell he was pacing up and down his cell like a wild beast that breaks its teeth upon the bars of its cage. Now and then in his frenzy he would fling himself against the walls of the place, beating his hands upon them. They cut him and bruised him—they were cold and merciless as the men who had built them.

Driftglass," I said. "You know all the Coca-Cola bottles and cut-crystal punch bowls and industrial silicon slag that goes into the sea?" I know the Coca-Cola bottles." They break, and the tide pulls the pieces back and forth over the sandy bottom, wearing the edges, changing their shape. Sometimes chemicals in the glass react with chemicals in the ocean to change the color. Sometimes veins work their way through in patterns like snowflakes, regular and geometric; others, irregular and angled like coral. When the pieces dry, they're milky. Put them in water and they become transparent again.

Annie's Soda Bread 4 cps flour 3/4 cp sugar 1 tsp salt 1 tsp baking powder 3 TB caraway seeds 1 cp raisins 1/4 cp butter 1 1/3 cp buttermilk 1 egg 1 tsp baking soda Sift and mix dry ingredients, minus soda. Stir in seeds and raisins. Cut in butter. Combine buttermilk,egg and soda in small bowl. Mix w. dry, turn out and knead. Put in greased pans and bake at 350' for 40 min. Makes two small loaves.

I was cut off by the azan sounding... I imagined... a neural network spread throughout the entire country and to the Iranian diaspora across the whole planet. I felt very Persian just then, even though I didn't understand the chanting. Even though I wasn't Muslim. I was one tiny pulsar in a swirling, luminous galaxy of years of culture and heritage. There was nothing like it back home. Maybe the Super Bowl.

This kid, he has to remember, this freaking junior varsity water boy, cut the heads off five men and rolled them across a disco floor like he was duckpin bowling. Guilty feet ain't got no rhythm, Eddie thinks.

Things I Used to Get Hit For: Talking back. Being smart. Acting stupid. Not listening. Not answering the first time. Not doing what I’m told. Not doing it the second time I’m told. Running, jumping, yelling, laughing, falling down, skipping stairs, lying in the snow, rolling in the grass, playing in the dirt, walking in mud, not wiping my feet, not taking my shoes off. Sliding down the banister, acting like a wild Indian in the hallway. Making a mess and leaving it. Pissing my pants, just a little. Peeing the bed, hardly at all. Sleeping with a butter knife under my pillow. Shitting the bed because I was sick and it just ran out of me, but still my fault because I’m old enough to know better. Saying shit instead of crap or poop or number two. Not knowing better. Knowing something and doing it wrong anyway. Lying. Not confessing the truth even when I don’t know it. Telling white lies, even little ones, because fibbing isn’t fooling and not the least bit funny. Laughing at anything that’s not funny, especially cripples and retards. Covering up my white lies with more lies, black lies. Not coming the exact second I’m called. Getting out of bed too early, sometimes before the birds, and turning on the TV, which is one reason the picture tube died. Wearing out the cheap plastic hole on the channel selector by turning it so fast it sounds like a machine gun. Playing flip-and-catch with the TV’s volume button then losing it down the hole next to the radiator pipe. Vomiting. Gagging like I’m going to vomit. Saying puke instead of vomit. Throwing up anyplace but in the toilet or in a designated throw-up bucket. Using scissors on my hair. Cutting Kelly’s doll’s hair really short. Pinching Kelly. Punching Kelly even though she kicked me first. Tickling her too hard. Taking food without asking. Eating sugar from the sugar bowl. Not sharing. Not remembering to say please and thank you. Mumbling like an idiot. Using the emergency flashlight to read a comic book in bed because batteries don’t grow on trees. Splashing in puddles, even the puddles I don’t see until it’s too late. Giving my mother’s good rhinestone earrings to the teacher for Valentine’s Day. Splashing in the bathtub and getting the floor wet. Using the good towels. Leaving the good towels on the floor, though sometimes they fall all by themselves. Eating crackers in bed. Staining my shirt, tearing the knee in my pants, ruining my good clothes. Not changing into old clothes that don’t fit the minute I get home. Wasting food. Not eating everything on my plate. Hiding lumpy mashed potatoes and butternut squash and rubbery string beans or any food I don’t like under the vinyl seat cushions Mom bought for the wooden kitchen chairs. Leaving the butter dish out in summer and ruining the tablecloth. Making bubbles in my milk. Using a straw like a pee shooter. Throwing tooth picks at my sister. Wasting toothpicks and glue making junky little things that no one wants. School papers. Notes from the teacher. Report cards. Whispering in church. Sleeping in church. Notes from the assistant principal. Being late for anything. Walking out of Woolworth’s eating a candy bar I didn’t pay for. Riding my bike in the street. Leaving my bike out in the rain. Getting my bike stolen while visiting Grandpa Rudy at the hospital because I didn’t put a lock on it. Not washing my feet. Spitting. Getting a nosebleed in church. Embarrassing my mother in any way, anywhere, anytime, especially in public. Being a jerk. Acting shy. Being impolite. Forgetting what good manners are for. Being alive in all the wrong places with all the wrong people at all the wrong times.

SHRIMP LOUIE SPREAD Hannah’s Note: This is best served well chilled with a basket of crackers on the side. 8 ounces softened cream cheese ½ cup mayonnaise ¼ cup chili sauce (I used Heinz) 1 Tablespoon horseradish (I used Silver Springs) 1/8 teaspoon pepper 6 green onions 2 cups finely chopped cooked salad shrimp*** (measure AFTER chopping) Salt to taste Mix the cream cheese with the mayonnaise. Add the chili sauce, horseradish, and pepper. Mix it up into a smooth sauce.   Clean the green onions and cut off the bottoms. Use all of the white part and up to an inch of the green part. Throw the tops away.   Mince the onions as finely as you can and add them to the sauce. Stir them in well.   Chop the salad shrimp into fine bits. You can do this with a sharp knife, or in the food processor using the steel blade and an on-and-off motion.   Mix in the shrimp and check to see how salty the spread is. Add salt if needed.   Chill the spread in a covered bowl in the refrigerator for at least 4 hours. You can make it in the morning if you plan to serve it that night.   Yield: Makes approximately 3 cups.

I grabbed a cloud-shaped oven mitt, opened the oven door, and took out the apricot bars. The smell of warm fruit, sugar, and melted butter filled the kitchen, along with a blast of heat. A combination I never grew tired of, especially on a cold, gray night like this one. I grabbed another oven mitt, set it on the table, then put the pan on top of it. Finn’s fingers crept toward the edge of the container, but I smacked his hand away. “I’m not done with them yet,” I said. “Come on, Gin,” he whined. “I just want a taste.” “And you’re just going to have to wait, like the rest of us.” Jo-Jo chuckled, amused by our squabbling. I moved over to the cabinets and got out four bowls, some spoons, and a couple of knives. I also grabbed a gallon of vanilla bean ice cream out of the freezer. After the apricot bars had cooled enough so they wouldn’t immediately fall apart, I cut out big chunks of the bars, dumped them in the bowls, and topped them all with two scoops of the ice cream. My own version of a quick homemade cobbler. Jo-Jo swallowed a mouthful of the confection and sighed. “Heaven, pure, sweet heaven.

Julius explained that the palace rooms where they stood were called Wunderkammers, or wonder rooms. Souvenirs of nature, of travels across continents and seas; jewels and skulls. A show of wealth, intellect, power. The first room had rose-colored glass walls, with rubies and garnets and bloodred drapes of damask. Bowls of blush quartz; semiprecious stone roses running the spectrum of red down to pink, a hard, glittering garden. The vaulted ceiling, a feature of all the ten rooms Julius and Cymbeline visited, was a trompe l'oeil of a rosy sky at down, golden light edging the morning clouds. The next room was of sapphire and sea and sky; lapis lazuli, turquoise and gold and silver. A silver mermaid lounged on the edge of a lapis lazuli bowl fashioned in the shape of an ocean. Venus stood aloft on the waves draped in pearls. There were gold fish and diamond fish and faceted sterling silver starfish. Silvered mirrors edged in silvered mirror. There were opals and aquamarines and tanzanite and amethyst. Seaweed bloomed in shades of blue-green marble. The ceiling was a dome of endless, pale blue. A jungle room of mica and marble followed, with its rain forest of cats made from tiger's-eye, yellow topaz birds, tortoiseshell giraffes with stubby horns of spun gold. Carved clouds of smoky quartz hovered over a herd of obsidian and ivory zebras. Javelinas of spotted pony hide charged tiny, life-sized dik-diks with velvet hides, and dazzling diamond antlers mingled with miniature stuffed sable minks. Agate columns painted a medley of dark greens were strung with faceted ropes of green gold. A room of ivory: bone, teeth, skulls, and velvet. A room crowded with columns all sheathed in mirrors, reflecting world maps and globes and atlases inlaid with silver, platinum, and white gold; the rubies and diamonds that were sometimes set to mark the location of a city or a town of conquest resembled blood and tears. A room dominated by a fireplace large enough to hold several people, upholstered in velvets and silks the colors of flame. Snakes of gold with orange sapphire and yellow topaz eyes coiled around the room's columns. Statues of smiling black men in turbans offering trays of every gem imaginable-emerald, sapphire, ruby, topaz, diamond-stood at the entrance to a room upholstered in pistachio velvet, accented with malachite, called the Green Vault. Peridot wood nymphs attended to a Diana carved from a single pure crystal of quartz studded with tiny tourmalines. Jade tables, and jade lanterns. The royal jewels, blinding in their sparkling excess: crowns, tiaras, coronets, diadems, heavy ceremonial necklaces, rings, and bracelets that could span a forearm, surrounding the world's largest and most perfect green diamond. Above it all was a night sky of painted stars, with inlaid cut crystal set in a serious of constellations.

My breath caught. Locks unsnapped. The door yawned open. This would end badly, I knew. “What?” she said. “I’m new,” I answered. “A new freshman.” “Yeah?” Her eyes were pale blue, her hair a black bowl cut. “Dolores Price? This is my dorm. Are you the house mother or something?” She let go a snort of laughter. “I’m the ‘or something.’ You’re a little early, ain’t you?” “I got this letter that said we should arrive somewhere between ten and four. It’s ten after four . . .” “Between ten and four next Thursday.” “I’m sure I have the right date.” I hadn’t gotten the dry heaves over September 7 for nothing. I was surer of that date than anything else in my whole life. “You can come in and put your stuff down for a minute, but you ain’t supposed to be here until next week. I got my orders. There’s no linens or nothing. Buildings and Grounds ain’t even sent over my new mattresses yet.” “Look, I have the right day. I can prove it.” “You do that then,” she said. “But hurry up. I got work to do.” Once you left Easterly, you saw the world was full of these people: ticket sellers, snack-bar clerks. They assumed they were better than you just because they knew their own routines.

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.

That was my life until Stregobor and that whore Aridea ordered a huntsman to butcher me in the forest and bring back my heart and liver. Lovely, don't you think?” “No. I’m pleased you evaded the huntsman, Renfri.” “Like shit I did. He took pity on me and let me go. After the son of a bitch raped me and robbed me.” Geralt, fiddling with his medallion, looked her straight in the eyes. She didn't lower hers. “That was the end of the princess,” she continued. “The dress grew torn, the cambric grew grubby. And then there was dirt, hunger, stench, stink and abuse. Selling myself to any old bum for a bowl of soup or a roof over my head. Do you know what my hair was like? Silk. And it reached a good foot below my hips. I had it cut right to the scalp with sheep-shears when I caught lice. It's never grown back properly.” She was silent for a moment, idly brushing the uneven strands of hair from her forehead. “I stole rather than starve to death. I killed to avoid being killed myself. I was locked in prisons which stank of urine, never knowing if they would hang me in the morning, or just flog me and release me. And through it all, my stepmother and your sorcerer were hard on my heels, with their poisons and assassins and spells. And

Then one night a report about breast cancer came on the news, all about mammograms and early detection, women talking about finding a lump in their breast. We were making dinner. We always turned the television off when we sat down to eat but we could watch it while we were cooking. That was the rule. “I have one of those,” she said to the television set. “You had a mammogram?” She shook her head. She wasn’t looking at me. “A lump.” I had been cutting up a head of broccoli and I put down the knife and washed my hands. “What did you do about it?” “I didn’t do anything about it.” “What did the doctor say?” She looked at me then. “The whole thing scared me to death.” “So what happened?” My brain insisted on hearing it in the past tense, I had a lump in my breast once. I couldn’t understand that this was something that was happening. “I thought I’d wait for you to come home,” she said. “You’re always so good at figuring things out.” “I’ve been home three months.” But she had found the lump a year before, and taped a gauze square over it when it started to leak. When I looked at her again I could actually see a disruption in the pattern of her dress. That’s how big it was. Once we started making the hopeless rounds of oncologist appointments, the past broke away. All the things I’d thought about myself before—I am an actress, I am not an actress, I was in love, I was betrayed—disintegrated into nothing. I made bowls of Cream of Wheat she wouldn’t eat and then scraped them into the trash once they turned cold. I managed the schedule of people who wanted to come and see her, her two sons and two daughters—one of those daughters my mother—my father, my brothers, all my cousins, all her friends. I made sure no one stayed too long. I sat by her bed and read to her.

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.

The carciofini were good at the moment, no doubt about it, particularly the romagnolo, a variety of artichoke exclusive to the region, so sweet and tender it could even be eaten raw. Puntarelle, a local bitter chicory, would make a heavenly salad. In the Vini e Olio he found a rare Torre Ercolana, a wine that combined Cabernet and Merlot with the local Cesanese grape. The latter had been paired with the flavors of Roman cuisine for over a thousand years: they went together like an old married couple. There was spring lamb in abundance, and he was able to track down some good abbachio, suckling lamb that had been slaughtered even before it had tasted grass. From opportunities like these, he began to fashion a menu, letting the theme develop in his mind. A Roman meal, yes, but more than that. A springtime feast, in which every morsel spoke of resurgence and renewal, old flavors restated with tenderness and delicacy, just as they had been every spring since time began. He bought a bottle of oil that came from a tiny estate he knew of, a fresh pressing whose green, youthful flavors tasted like a bowl of olives just off the tree. He hesitated before a stall full of fat white asparagus from Bassano del Grappa, on the banks of the fast-flowing river Brenta. It was outrageously expensive, but worth it for such quality, he decided, as the stallholder wrapped a dozen of the pale spears in damp paper and handed it to Bruno with a flourish, like a bouquet of the finest flowers. His theme clarified itself the more he thought about it. It was to be a celebration of youth---youth cut short, youth triumphant, youth that must be seized and celebrated.

The male staff all wore gorgeous colored loin cloths that always seem to be about to fall off they’re wonderful hips. Their upper bodies were tanned sculpted and naked. The female staff wore short shorts and silky flowing tops that almost but didn’t expose their young easy breasts. I noticed we only ever encountered male staff, and the men walking through the lobby were always greeted by the female staff. Very ingenious, as Rebecca said later - if we had ticked Lesbians on the form I wonder what would have happened? -There was a place to tick for Lesbians, I said ? -Sexual Persuasion- it was on all the forms -Really. And, how many options were there? -You’re getting the picture, said Jillian. This was not your basic check in procedure as at say a Best Western. Our Doormen/Security Guards , held out our chairs for us to let us sit at the elegant ornate table. Then they poured us tea, and placed before each of us a small bowl of tropical fruit, cut into bite size pieces. Wonderful! Almost immediately a check in person came and sat opposite us at the desk. Again a wonderful example of Island Male talent. (in my mind anyway) We signed some papers, and were each handed an immense wallet of information passes, electronic keys, electronic ID’s we would wear to allow us to move through the park and its ‘worlds’ and a small flash drive I looked at it as he handed it to me, and given the mindset of the Hotel and the murals and the whole ambiance of the place, I was thinking it might be a very small dildo for, some exotic move I was unaware of. -What’s this? I asked him -Your Hotel and Theme Park Guide I looked at it again, huh, so not a dildo.

The tulips are too excitable, it is winter here. Look how white everything is, how quiet, how snowed-in. I am learning peacefulness, lying by myself quietly As the light lies on these white walls, this bed, these hands. I am nobody; I have nothing to do with explosions. I have given my name and my day-clothes up to the nurses And my history to the anesthetist and my body to surgeons. They have propped my head between the pillow and the sheet-cuff Like an eye between two white lids that will not shut. Stupid pupil, it has to take everything in. The nurses pass and pass, they are no trouble, They pass the way gulls pass inland in their white caps, Doing things with their hands, one just the same as another, So it is impossible to tell how many there are. My body is a pebble to them, they tend it as water Tends to the pebbles it must run over, smoothing them gently. They bring me numbness in their bright needles, they bring me sleep. Now I have lost myself I am sick of baggage—— My patent leather overnight case like a black pillbox, My husband and child smiling out of the family photo; Their smiles catch onto my skin, little smiling hooks. I have let things slip, a thirty-year-old cargo boat stubbornly hanging on to my name and address. They have swabbed me clear of my loving associations. Scared and bare on the green plastic-pillowed trolley I watched my teaset, my bureaus of linen, my books Sink out of sight, and the water went over my head. I am a nun now, I have never been so pure. I didn’t want any flowers, I only wanted To lie with my hands turned up and be utterly empty. How free it is, you have no idea how free—— The peacefulness is so big it dazes you, And it asks nothing, a name tag, a few trinkets. It is what the dead close on, finally; I imagine them Shutting their mouths on it, like a Communion tablet. The tulips are too red in the first place, they hurt me. Even through the gift paper I could hear them breathe Lightly, through their white swaddlings, like an awful baby. Their redness talks to my wound, it corresponds. They are subtle : they seem to float, though they weigh me down, Upsetting me with their sudden tongues and their color, A dozen red lead sinkers round my neck. Nobody watched me before, now I am watched. The tulips turn to me, and the window behind me Where once a day the light slowly widens and slowly thins, And I see myself, flat, ridiculous, a cut-paper shadow Between the eye of the sun and the eyes of the tulips, And I have no face, I have wanted to efface myself. The vivid tulips eat my oxygen. Before they came the air was calm enough, Coming and going, breath by breath, without any fuss. Then the tulips filled it up like a loud noise. Now the air snags and eddies round them the way a river Snags and eddies round a sunken rust-red engine. They concentrate my attention, that was happy Playing and resting without committing itself. The walls, also, seem to be warming themselves. The tulips should be behind bars like dangerous animals; They are opening like the mouth of some great African cat, And I am aware of my heart: it opens and closes Its bowl of red blooms out of sheer love of me. The water I taste is warm and salt, like the sea, And comes from a country far away as health. --"Tulips", written 18 March 1961

Of course he burst through the door. It cracked against the massive slabs that formed the stone walls, sending splinters flying, and I didn’t have to try very hard for the startled jump as Lord Pecus strode into the room. I gave a maidenly shriek, and in a moment of truly inspired acting, snatched my dressing gown from the bed to my chest and assumed pose #35, Maidenly Horror. Hands clasped below the breasts and clutching my dressing gown as if to protect girlish modesty, eyes wide- maybe finishing school had been useful for something after all. I thought I might have gone too far, but Lord Pecus, who at my shriek had stopped two strides into the room with a look of horror on his mask, hastily turned his face to the wall. He tried to utter a disjointed apology but I threw one of the pot-pourri bowls at him, and it smashed satisfyingly on the wall, cutting off the attempt.

Smoky Candied Bacon Sweet Potatoes prep time: 15 minutes     cook time: 40 minutes     servings: 10-12 The flavors of Fall come together in this dish of spiced roasted sweet potatoes with candied pecans and bacon. ingredients 3 pounds sweet potatoes, peels on and scrubbed 6 ounces bacon, sliced into 1-inch pieces 1/2 cup pecans, roughly chopped 1/3 cup pure Grade B maple syrup 1 teaspoon chili powder 1/2 teaspoon sea salt 1/2 teaspoon cinnamon 1/4 teaspoon cayenne powder method Preheat oven to 400 degrees F. Cut the sweet potatoes into even cubes then toss them with all of the ingredients in a bowl. Spread in a single layer on a rimmed baking sheet lined with parchment paper and roast for 20 minutes. Stir and continue roasting for 15 minutes. Turn the oven to broil and brown the potatoes for an additional 5 minutes. Watch the nuts closely and pull the tray out early if they begin to burn.

Chef Ayden says you have something special. An 'affinity with the things that come from the dirt,' he says. A master of spices. And coming from Ayden that means a lot. He doesn't usually believe in natural inclinations. Only in working hard enough to make the hard work seem effortless. Is it true about you?" I know my eyebrows look about ready to parachute off my face. "You mean the bay-leaf thing?" "No more oil, that's good." She takes the bowl of marinated octopus from my hand, covers it with a red cloth, and puts it in the fridge. "The 'bay-leaf thing' is exactly what I mean. You're new to Spain. From what your teacher tells me, not many of you have had exposure to world cuisines. Yet, you know a variety of herb that looks and smells slightly different when found outside of this region. I'm sure you've probably seen it in other ways. You've probably mixed spices together no one told you would go together. Cut a vegetable in a certain way that you believe will render it more flavorful. You know things that no one has taught you, sí?" I shake my head no at her. 'Buela always said I had magic hands but I've never said it out loud about myself. And I don't know if I believed it was magic as much as I believed I'm a really good cook. But she is right; most of my experimenting is with spices. "My aunt Sarah sends me recipes that I practice with. And I watch a lot on Food Network. Do you have that channel here? It's really good. They have this show called Chopped-" Chef Amadí puts down the rag she was wiping down the counter with and takes my hands in hers. Studies my palms. "Chef Ayden tells me you have a gift. If you don't want to call it magic, fine. You have a gift and it's probably changed the lives of people around you. When you cook, you are giving people a gift. Remember that.

An e-reader is super helpful. And no more toe paper cuts. 10. Some kind of sport or recreational activity—soccer, dance, swimming, professional hopscotch. You can do it! I’m trying out my motivational speaking skills here. 11. Pants that button easily. Trust me, when nature calls at school, you’ll be grateful you listened. 12. Your handy-dandy hook. From buttoning pants to lifting a dollar out of your pocket, a good hook is essential. 13. A wide variety of nail polishes. Boys probably don’t care much about this, but when people are staring at our feet as much as they do, we want to look our best. Am I right, ladies, or am I right? 14. Nunchuks. At least until bully spray becomes available. 15. An open heart and eyes. You think you’re the only one out there who feels different? What about that kid sitting alone in the library or out on the sidewalk? 16. Awesome parents. This is a must. 17. Friends who listen.

It was raining and I had to walk on the grass. I’ve got mud all over my shoes. They’re brand-new, too.” “I’ll carry you across the grass on the return trip, if you like,” Colby offered with twinkling eyes. “It would have to be over one shoulder, of course,” he added with a wry glance at his artificial arm. She frowned at the bitterness in his tone. He was a little fuzzy because she needed glasses to see at distances. “Listen, nobody in her right mind would ever take you for a cripple,” she said gently and with a warm smile. She laid a hand on his sleeve. “Anyway,” she added with a wicked grin, “I’ve already given the news media enough to gossip about just recently. I don’t need any more complications in my life. I’ve only just gotten rid of one big one.” Colby studied her with an amused smile. She was the only woman he’d ever known that he genuinely liked. He was about to speak when he happened to glance over her shoulder at a man approaching them. “About that big complication, Cecily?” “What about it?” she asked. “I’d say it’s just reappeared with a vengeance. No, don’t turn around,” he said, suddenly jerking her close to him with the artificial arm that looked so real, a souvenir of one of his foreign assignments. “Just keep looking at me and pretend to be fascinated with my nose, and we’ll give him something to think about.” She laughed in spite of the racing pulse that always accompanied Tate’s appearances in her life. She studied Colby’s lean, scarred face. He wasn’t anybody’s idea of a pinup, but he had style and guts and if it hadn’t been for Tate, she would have found him very attractive. “Your nose has been broken twice, I see,” she told Colby. “Three times, but who’s counting?” He lifted his eyes and his eyebrows at someone behind her. “Well, hi, Tate! I didn’t expect to see you here tonight.” “Obviously,” came a deep, gruff voice that cut like a knife. Colby loosened his grip on Cecily and moved back a little. “I thought you weren’t coming,” he said. Tate moved into Cecily’s line of view, half a head taller than Colby Lane. He was wearing evening clothes, like the other men present, but he had an elegance that made him stand apart. She never tired of gazing into his large black eyes which were deep-set in a dark, handsome face with a straight nose, and a wide, narrow, sexy mouth and faintly cleft chin. He was the most beautiful man. He looked as if all he needed was a breastplate and feathers in his hair to bring back the heyday of the Lakota warrior in the nineteenth century. Cecily remembered him that way from the ceremonial gatherings at Wapiti Ridge, and the image stuck stubbornly in her mind. “Audrey likes to rub elbows with the rich and famous,” Tate returned. His dark eyes met Cecily’s fierce green ones. “I see you’re still in Holden’s good graces. Has he bought you a ring yet?” “What’s the matter with you, Tate?” Cecily asked with a cold smile. “Feeling…crabby?” His eyes smoldered as he glared at her. “What did you give Holden to get that job at the museum?” he asked with pure malice. Anger at the vicious insinuation caused her to draw back her hand holding the half-full coffee cup, and Colby caught her wrist smoothly before she could sling the contents at the man towering over her. Tate ignored Colby. “Don’t make that mistake again,” he said in a voice so quiet it was barely audible. He looked as if all his latent hostilities were waiting for an excuse to turn on her. “If you throw that cup at me, so help me, I’ll carry you over and put you down in the punch bowl!” “You and the CIA, maybe!” Cecily hissed. “Go ahead and try…!” Tate actually took a step toward her just as Colby managed to get between them. “Now, now,” he cautioned. Cecily wasn’t backing down an inch. Neither was Tate.

They wanted you to grow up into some helpless combination of old person and infant. They wanted you to have a house and a family and a refrigerator and a TV, and not know how any of it worked. They wanted you to spend your life working on something that was never concrete, never anything you could see or hold in your hands, and if you didn't do that they wanted to put you in jail. Cutting down forests, poisoning the earth - it was a country driven by stupid, blind impulse. It was a country where nobody knew where their food came from or where their garbage went, they just flushed the bowl, kept eating it and throwing it away, building bombs and computers, cars and TVs, sending people off to Vietnam so they could set it on fire. It was a country that had turned against everyone he knew, cast them out like garbage, and all they could do was smile to themselves at all they'd learned and wait patiently for the fires to start here at home.

It was wrong. It was so relentlessly awful that my mother had been taken from me. I couldn’t even hate her properly. I didn’t get to grow up and pull away from her and bitch about her with my friends and confront her about the things I wished she’d done differently and then get older and understand that she had done the best she could and realize that what she had done was pretty damn good and take her fully back into my arms again. Her death had obliterated that. It had obliterated me. It had cut me short at the very height of my youthful arrogance. It had forced me to instantly grow up and forgive her every motherly fault at the same time that it kept me forever a child, my life both ended and begun in that premature place where we’d left off. She was my mother, but I was motherless. I was trapped by her but utterly alone. She would always be the empty bowl that no one could fill. I’d have to fill it myself again and again and again.

Another time, the power cut out and we dug up a headlamp and a few candles from one of the still-unpacked moving boxes. While the storm went on outside, we went round and placed the candles at various guiding points throughout the house. When I lit them in the kitchen, it smelled briefly of birthday cakes. I remember cooking a simple dinner, pulling the skins off the tomatoes in the near darkness, going by feel rather than by sight. Laurie had put the record player on, and danced slowly and achingly in front of the cat, who continued to glower from her cushion on the floor. We could barely see the food on the table, noticing only the shapes and textures of the vegetables in their bowls. I had taken the washing in and sheets were hung and draped over the rack, a ladder, a glass door. Outside, we could hear that the wind was strong, but inside it was still. I remembered thinking, as we ate, how such happiness could come from such simple things." (71)

BONNIE BROWNIE COOKIE BARS Preheat oven to 350 degrees F., rack in the middle position.   4 one-ounce squares semi-sweet chocolate (or 3/4 cup chocolate chips) 3/4 cup butter (one and a half sticks) 1½ cups white (granulated) sugar 3 beaten eggs (just whip them up in a glass with a fork) 1 teaspoon vanilla extract 1 cup flour (pack it down in the cup when you measure it) 1/2 cup chopped cashews 1/2 cup chopped butterscotch chips 1/2 cup semi-sweet chocolate chips (I used Ghirardelli)   Prepare a 9-inch by 13-inch cake pan by lining it with a piece of foil large enough to flap over the sides. Spray the foil-lined pan with Pam or another nonstick cooking spray.   Microwave the chocolate squares and butter in a microwave-safe mixing bowl on HIGH for 1 minute. Stir. (Since chocolate frequently maintains its shape even when melted, you have to stir to make sure.) If it’s not melted, microwave for an additional 20 seconds and stir again. Repeat if necessary.   Stir the sugar into the chocolate mixture. Feel the bowl. If it’s not so hot it’ll cook the eggs, add them now, stirring thoroughly. Mix in the vanilla extract.   Mix in the flour, and stir just until it’s moistened.   Put the cashews, butterscotch chips, and chocolate chips in the bowl of a food processor, and chop them together with the steel blade. (If you don’t have a food processor, you don’t have to buy one for this recipe—just chop everything up as well as you can with a sharp knife.)   Mix in the chopped ingredients, give a final stir by hand, and spread the batter out in your prepared pan. Smooth the top with a rubber spatula.   Bake at 350 degrees F. for 30 minutes.   Cool the Bonnie Brownie Cookie Bars in the pan on a metal rack. When they’re thoroughly cool, grasp the edges of the foil and lift the brownies out of the pan. Place them facedown on a cutting board, peel the foil off the back, and cut them into brownie-sized pieces.   Place the squares on a plate and dust lightly with powdered sugar if you wish.   Hannah’s Note: If you’re a chocoholic, or if you’re making these for Mother, frost them with Neverfail Fudge Frosting before you cut them.

large mixing bowl, cover with plastic wrap or a damp kitchen towel, and set aside in a draft-free place at room temperature until the dough doubles in size, about 45 minutes. Gently remove the dough from the bowl and place it on a clean surface. Cut the dough into 4 pieces and shape into 4 smooth bâtards (you will shape them into baguettes later) by stretching out the dough from the center only once, to maintain an oblong shape. Find a surface in your kitchen free from drafts and lay a kitchen towel dusted with flour on it. Place the bâtards on the kitchen towel and cover with plastic wrap or with another kitchen towel, this one a little bit damp, to prevent a crust from forming on the surface. Leave the loaves to proof at room temperature until they double in size, 20—25 minutes. Shape the loaves by lifting them off the towel and stretching them out from the ends. Use the side of your hand to create a crease down the middle of the dough. Fold the dough onto itself at the crease, pressing it firmly against the work surface to seal it. Using the palms of your hands and

I slam my knife into the sea bass, skinning it, and then slice the fish into pearlescent slivers. While it marinates, or rather, cooks in lime juice, I set to preparing the rest of the ingredients, chopping and dicing. A few minutes later, I combine all the ingredients in a large bowl, adding in the mango, avocado, cucumber, herbs, and spices---hot like my mood but offsetting the heat with more lime juice. Finally, I plate and garnish with cucumber in the smallest brunoise cuts, and cilantro, returning to the dining room with our meals.

Wasim Akram and Waqar could win a World Cup on their own. When Wasim bowled, the ball had a mind of its own. It could be placed on the same spot, repeatedly on a good day, but it also leapt up, cut left, cut right, swung in, swung out. It was as if it was being operated by a remote control. His run-up was reportedly 17 paces, but it felt like six super quick steps and a left arm that was invisible to the eye. He was the combination of every single tape ball bowler in Pakistan’s street cricket history. When Wasim bowled, it felt like anything could happen.

Prep Time: 15 minutes Cook Time: 20 minutes Serves: 6 Ingredients BISCUITS 2 cups flour 1 tablespoon baking powder 1 teaspoon kosher salt 1/2 cup shortening (butter, lard or vegetable shortening) 3/4 cup milk or buttermilk SAUSAGE GRAVY 1-pound breakfast pork sausage 1/3 cup flour 3 cups milk salt and black pepper, as needed Preparation Preheat oven to 450°F. In a large bowl, combine flour, baking powder and salt; cut in shortening until mixture has a crumbly texture. Add milk and mix into a dough, adding flour as needed until dough pulls away from side of bowl. On a lightly floured surface, roll or pat dough ¾-inch thick. Using a biscuit cutter, cut out biscuits, place on a baking sheet. Bake for 15 minutes, or until lightly browned on top. To make gravy: pan fry breakfast sausage until fully cooked, breaking up large pieces. Using a slotted spoon, transfer cooked sausage to bowl. Add flour to pan dripping and whisk until golden. Slowly add milk and whisk over low heat until thickened. Add reserved sausage and stir to blend. Season to taste with salt and black pepper. Serve split biscuits topped with gravy.

Imagine you live on a planet where the dominant species is far more intellectually sophisticated than human beings but often keeps humans as companion animals. They are called the Gorns. They communicate with each other via a complex combination of telepathy, eye movements & high-pitched squeaks, all completely unintelligible & unlearnable by humans, whose brains are prepared for verbal language acquisition only. Humans sometimes learn the meaning of individual sounds by repeated association with things of relevance to them. The Gorns & humans bond strongly but there are many Gorn rules that humans must try to assimilate with limited information & usually high stakes. You are one of the lucky humans who lives with the Gorns in their dwelling. Many other humans are chained to small cabanas in the yard or kept in outdoor pens of varying size. They are so socially starved they cannot control their emotions when a Gorn goes near them. The Gorns agree that they could never be House-Humans. The dwelling you share with your Gorn family is filled with water-filled porcelain bowls.Every time you try to urinate in one,nearby Gorn attack you. You learn to only use the toilet when there are no Gorns present. Sometimes they come home & stuff your head down the toilet for no apparent reason. You hate this & start sucking up to the Gorns when they come home to try & stave this off but they view this as evidence of your guilt. You are also punished for watching videos, reading books, talking to other human beings, eating pizza or cheesecake, & writing letters. These are all considered behavior problems by the Gorns. To avoid going crazy, once again you wait until they are not around to try doing anything you wish to do. While they are around, you sit quietly, staring straight ahead. Because they witness this good behavior you are so obviously capable of, they attribute to “spite” the video watching & other transgressions that occur when you are alone. Obviously you resent being left alone, they figure. You are walked several times a day and left crossword puzzle books to do. You have never used them because you hate crosswords; the Gorns think you’re ignoring them out of revenge. Worst of all, you like them. They are, after all, often nice to you. But when you smile at them, they punish you, likewise for shaking hands. If you apologize they punish you again. You have not seen another human since you were a small child. When you see one you are curious, excited & afraid. You really don’t know how to act. So, the Gorn you live with keeps you away from other humans. Your social skills never develop. Finally, you are brought to “training” school. A large part of the training consists of having your air briefly cut off by a metal chain around your neck. They are sure you understand every squeak & telepathic communication they make because sometimes you get it right. You are guessing & hate the training. You feel pretty stressed out a lot of the time. One day, you see a Gorn approaching with the training collar in hand. You have PMS, a sore neck & you just don’t feel up to the baffling coercion about to ensue. You tell them in your sternest voice to please leave you alone & go away. The Gorns are shocked by this unprovoked aggressive behavior. They thought you had a good temperament. They put you in one of their vehicles & take you for a drive. You watch the attractive planetary landscape going by & wonder where you are going. You are led into a building filled with the smell of human sweat & excrement. Humans are everywhere in small cages. Some are nervous, some depressed, most watch the goings on on from their prisons. Your Gorns, with whom you have lived your entire life, hand you over to strangers who drag you to a small room. You are terrified & yell for your Gorn family to help you. They turn & walk away.You are held down & given a lethal injection. It is, after all, the humane way to do it.

During this hour in the waking streets I felt at ease, at peace; my body, which I despised, operated like a machine. I was spaced out, the catchphrase my friends at school used to describe their first experiments with marijuana and booze. This buzzword perfectly described a picture in my mind of me, Alice, hovering just below the ceiling like a balloon and looking down at my own small bed where a big man lay heavily on a little girl I couldn’t quite see or recognize. It wasn’t me. I was spaced out on the ceiling. I had that same spacey feeling when I cooked for my father, which I still did, though less often. I made omelettes, of course. I cracked a couple of eggs into a bowl, and as I reached for the butter dish, I always had an odd sensation in my hands and arms. My fingers prickled; it didn’t feel like me but someone else cutting off a great chunk of greasy butter and putting it into the pan. I’d add a large amount of salt — I knew what it did to your blood pressure, and I mumbled curses as I whisked the brew. When I poured the slop into the hot butter and shuffled the frying pan over the burner, it didn’t look like my hand holding the frying-pan handle and I am sure it was someone else’s eyes that watched the eggs bubble and brown. As I dropped two slices of wholemeal bread in the toaster, I would observe myself as if from across the room and, with tingling hands gripping the spatula, folded the omelette so it looked like an apple envelope. My alien hands would flip the omelette on to a plate and I’d spread the remainder of the butter on the toast when the two slices of bread leapt from the toaster. ‘Delicious,’ he’d say, commenting on the food before even trying it.

Rona soon picked out her own plot of land - one hundred eighty acres that stretched along the bottom of a rocky hill and only a stone's through from the shoreline. Quickly, much more quickly than natural for a man much less a woman - even one of Rona Blackburn's stature - a house appeared. She filled her new home with reminders of her previous one on the Aegean island she had loved so much: pastel seashells and a front door painted a deep cobalt blue - a color the yiayias always claimed had the power to repel evil. Then she set up her bed, made a pit for her fire, and erected two wooden tables. One table she kept bare. The other she covered in tinctures and glass jars of cut herbs and other fermented bits of flora and fauna. On this table, she kept a marble mortar and pestle, the leather sheath in which she wrapped her knives, and copper bowls - some for mixing dry ingredients, some for liquid, and a few small enough to bring to the mouth for sipping. And when the fire was stoked and the table was set, she placed a wooden sign - soon covered in a blanket of late December snow - outside that blue front door. It read one world: Witch.

With each new course, he offers up little bites of the ethos that drives his cooking, the tastes and the words playing off each other like a kaiseki echo chamber. Ark shell, a bulging, bright orange clam peeking out of its dark shell, barely cooked, dusted with seaweed salt. "To add things is easy; to take them away is the challenge." Bamboo, cut into wedges, boiled in mountain water and served in a wide, shallow bowl with nothing but the cooking liquid. "How can we make the ingredient taste more like itself?With heat, with water, with knifework." Tempura: a single large clam, cloaked in a pale, soft batter with more chew than crunch. The clam snaps under gentle pressure, releasing a warm ocean of umami. "I want to make a message to the guest: this is the best possible way to cook this ingredient." A meaty fillet of eel wrapped around a thumb of burdock root, glazed with soy and mirin, grilled until crispy: a three-bite explosion that leaves you desperate for more. "The meal must go up and down, following strong flavors with subtle flavors, setting the right tone for the diner." And it does, rising and falling, ebbing and flowing, until the last frothy drop of matcha is gone, signaling the end of the meal.

And yeah, put out as I can be with Mama 'bout a lotta things, I gotta admit she gets all the credit for getting me interested in cooking when I was just knee-high to a grasshopper. Gladys never seemed to give a damn about it when we were kids, which I guess is why she and that family of hers nourish themselves today mainly on KFC and Whoppers and junk like that. But me, I couldn't keep my eyes off Mama when she'd fix a mess of short ribs, or cut out perfect rounds of buttermilk biscuit dough with a juice glass, or spread a thick, real shiny caramel icing over her 1-2-3-4 cakes. And I can remember like it was yesterday (must have been about 4 years old at the time) when she first let me help her bake cookies, especially the same jelly treats I still make today and could eat by the dozen if I didn't now have better control. "Honey, start opening those jars on the counter," she said while she creamed butter and sugar with her Sunbeam electric hand mixer in the same wide, chipped bowl she used to make for biscuit dough. Strawberry, peach, and mint- the flavors never varied for Mama's jelly treats, and just the idea of making these cookies with anything but jelly and jam she'd put up herself the year before would have been inconceivable to Mama.

4Paul Gaydos My Books Browse ▾ Community ▾ The Way of the Superior Man Quotes The Way of the Superior Man by David Deida The Way of the Superior Man: A Spiritual Guide to... by David Deida Read Austerity means to eliminate the comforts and cushions in your life that you have learned to snuggle into and lose wakefulness. Take away anything that dulls your edge. No newspapers or magazines. No TV. No candy, cookies, or sweets. No sex. No cuddling. No reading of anything at all while you eat or sit on the toilet. Reduce working time to a necessary minimum. No movies. No conversation that isn't about truth, love, or the divine. If you take on these disciplines for a few weeks, as well as any other disciplines that may particularly cut through your unique habits of dullness, then your life will be stripped of routine distraction. All that will be left is the edge you have been avoiding by means of your daily routine. You will have to face the basic discomfort and dissatisfaction that is the hidden texture of your life. You will be alive with the challenge of living your truth, rather than hiding form it. Unadorned suffering is the bedmate of masculine growth. Only by staying intimate with your personal suffering can you feel through it to its source. By putting all your attention into work, TV, sex, and reading, your suffering remains unpenetrated, and the source remains hidden. Your life becomes structured entirely by your favorite means of sidestepping the suffering you rarely allow yourself to feel. And when you do touch the surface of your suffering, perhaps in the form of boredom, you quickly pick up a magazine or the remote control. Instead, feel your suffering, rest with it, embrace it, make love with it. Feel your suffering so deeply and thoroughly that you penetrate it, and realize its fearful foundation. Almost everything you do, you do because you are afraid to die. And yet dying is exactly what you are doing, from the moment you are born. Two hours of absorption in a good Super Bowl telecast may distract you temporarily, but the fact remains. You were born as a sacrifice. And you can either participate in the sacrifice, dissolving in the giving of your gift, or you can resist it, which is your suffering. By eliminating the safety net of comforts in your life, you have the opportunity to free fall in this moment between birth and death, right through the hole of your fear, into the unthreatenable openness which is the source of your gifts. The superior man lives as this spontaneous sacrifice of love.

He chopped a garlic, set a pot of water to boil on the stove, and poured a healthy amount of kosher salt into it. He threw the garlic in a pan of olive oil and let it sizzle for just a minute before taking it off the heat. The smell began to relax all of them and Gretchen and Jane settled themselves at his counter and watched him cook. He poured them both large glasses of red wine and watched as their bodies physically relaxed. He could see the tightness in Jane's jaw go away and he smiled. It was hard to feel bad about the world when the air smelled like garlic, when pasta and cheese were being prepared, when you had a good glass of red. Sautéed garlic could save the world. "I call this my bad day pasta," he told them. "It's a carbonara-cacio e pepe hybrid. Tons of cheese and salt and pepper." He cut off two slices of Parmesan and handed one to each of them. He knew the crunchy crystals and salt would go great with the wine. He whisked the egg and stirred in the cheese. He reserved some pasta water. He cranked his pepper mill. He swirled the pasta into a warm bowl as he added the egg mixture until it was shiny and coated. Jane took a sip of her wine and watched Teddy. "Mike doesn't eat pasta," she said. Teddy took three shallow bowls out of his cabinet and set them on the table. He distributed the pasta among them, sprinkled them with extra cheese and pepper. "Anyone who doesn't eat pasta is suspect in my book," he said. "Amen," Gretchen said.

MAKES ABOUT 10 LARGE OR 15 SMALL BISCUITS Cheddar Biscuits Flecks of sharp cheddar cheese add flavor and color to these biscuits. I like to make them smaller, using a 11/2-inch biscuit cutter or small juice glass to cut them out. For a party, these are fantastic filled with ham, fig jam, or my favorite, tomato jam. (For biscuit-making advice, see “Biscuit-Making Tips” on page 259.) 2 cups all-purpose flour plus more for rolling 21/4 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 6 tablespoons (3/4 stick) butter, chilled and cut into small cubes 3/4 cup sharp cheddar cheese, shredded 1 cup buttermilk 1/4 cup butter, melted 1. Preheat the oven to 425°F. 2. In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt. Cut the cold

you can easily substitute your favorite seafood, shrimp, scallops, or any mild white fish also works well. Sometimes I like to mix all three, for a seafood medley! Lazy Lobster Casserole 1 pound fresh lobster meat, chopped into roughly 1 inch pieces 1 stick of butter 1 sleeve of Ritz crackers 2 tablespoons sherry (optional) 2 tablespoons chopped, fresh, flat parsley Melt 3/4 stick of butter in a small bowl.  In a medium casserole dish, place lobster, and pour half the melted butter over and stir to coat.  Add Ritz cracker crumbs and parsley to the remaining melted butter.  Mix well, and then pat over top of lobster meat, until evenly coated. Cut remaining butter into small pieces and dot over top of stuffing. Drizzle sherry evenly over the top, and bake for about 25 minutes at 300 degrees. Serves 3-4

STUFFIN’ MUFFINS Preheat oven to 350 degrees F., rack in the middle position. 4 ounces salted butter (1 stick, 8 Tablespoons, ¼ pound) ½ cup finely chopped onion (you can buy this chopped or chop it yourself) ½ cup finely chopped celery ½ cup chopped apple (core, but do not peel before chopping) 1 teaspoon powdered sage 1 teaspoon powdered thyme 1 teaspoon ground oregano 8 cups herb stuffing (the kind in cubes that you buy in the grocery store—you can also use plain bread cubes and add a quarter-teaspoon more of ground sage, thyme, and oregano) 3 eggs, beaten (just whip them up in a glass with a fork) 1 teaspoon salt ½ teaspoon black pepper (freshly ground is best) 2 ounces (½ stick, 4 Tablespoons, pound) melted butter ¼ to ½ cup chicken broth (I used Swanson’s) Hannah’s 1st Note: I used a Fuji apple this time. I’ve also used Granny Smith apples, or Gala apples. Before you start, find a 12-cup muffin pan. Spray the inside of the cups with Pam or another nonstick cooking spray OR line them with cupcake papers. Get out a 10-inch or larger frying pan. Cut the stick of butter in 4 to 8 pieces and drop them inside. Put the pan over MEDIUM heat on the stovetop to melt the butter. Once the butter has melted, add the chopped onions. Give them a stir. Add the chopped celery. Stir it in. Add the chopped apple and stir that in. Sprinkle in the ground sage, thyme, and oregano. Sauté this mixture for 5 minutes. Then pull the frying pan off the heat and onto a cold burner. In a large mixing bowl, combine the 8 cups of herb stuffing. (If the boxed stuffing you bought has a separate herb packet, just sprinkle it over the top of the mixture in your frying pan. That way you’ll be sure to put it in!) Pour the beaten eggs over the top of the herb stuffing and mix them in. Sprinkle on the salt and the pepper. Mix them in. Pour the melted butter over the top and mix it in. Add the mixture from your frying pan on top of that. Stir it all up together. Measure out ¼ cup of chicken broth. Wash your hands. (Mixing the stuffing is going to be a lot easier if you use your impeccably clean hands to mix it.) Pour the ¼ cup of chicken broth over the top of your bowl. Mix everything with your hands. Feel the resulting mixture. It should be softened, but not wet. If you think it’s so dry that your muffins might fall apart after you bake them, mix in another ¼ cup of chicken broth. Once your Stuffin’ Muffin mixture is thoroughly combined, move the bowl close to the muffin pan you’ve prepared, and go wash your hands again. Use an ice cream scoop to fill your muffin cups. If you don’t have an ice cream scoop, use a large spoon. Mound the tops of the muffins by hand. (Your hands are still impeccably clean, aren’t they?) Bake the Stuffin’ Muffins at 350 degrees F. for 25 minutes. Yield: One dozen standard-sized muffins that can be served hot, warm, or at room temperature. Hannah’s 2nd Note: These muffins are a great accompaniment to pork, ham, chicken, turkey, duck, beef, or . . . well . . . practically anything! If there are any left over, you can reheat them in the microwave to serve the next day. Hannah’s 3rd Note: I’m beginning to think that Andrea can actually make Stuffin’ Muffins. It’s only April now, so she’s got seven months to practice.

It was a sight full of quick wonder and awe! The vast swells of the omnipotent sea; the surging, hollow roar they made, as they rolled along the eight gunwales, like gigantic bowls in a boundless bowling-green; the brief suspended agony of the boat, as it would tip for an instant on the knife-like edge of the sharper waves, that almost seemed threatening to cut it in two; the sudden profound dip into the watery glens and hollows; the keen spurrings and goadings to gain the top of the opposite hill; the headlong, sled-like slide down its other side;--all these, with the cries of the headsmen and harpooners, and the shuddering gasps of the oarsmen, with the wondrous sight of the ivory Pequod bearing down upon her boats with outstretched sails, like a wild hen after her screaming brood; all this was thrilling.

Cakes: Microwave milk, water, oil, and butter for two minutes. Make certain it is not too hot to touch (90–100 degrees. We don’t want to kill off our little hardworking yeast, do we? No. We are not killers). Crack eggs into liquid. In the mixing bowl of a standing mixer, combine 1 ½ cups of flour, the salt, sugar, and yeast. Add the liquid and stir thoroughly. Add remaining 2 cups of flour one cup at a time, stirring between each addition. With mixer on low and using the bread paddle or hook, mix dough for 4 minutes. If you don’t have a standing mixer for some strange reason, which I cannot fathom because they are the most useful things ever, you can knead it by hand for 8 minutes instead. Scrape dough into a greased and floured mixing bowl. Let rise for one hour in a warm place. (I preheat my oven to 100 degrees and then turn it off before putting the dough inside, covered with a towel. This is a Great Way to Not Kill Your Yeast.) After one hour, remove the dough and place on a floured cutting board. Gently roll it out to a 12 x 20 inch(ish) rectangle. Combine 3 tablespoons melted butter and ¼ teaspoon orange extract for the filling. Spoon the filling to cover the rectangle, then roll it up. It will be . . . slimy. Delicious, but slimy. Use a sharp knife to cut the log into 12 rolls. (They should be swirled like cinnamon rolls.) Place each roll cut side up in a greased muffin tin and let rise for a half hour covered with the towel. Preheat the oven to 400 degrees, then bake rolls (remove the towel first, flames are such a pain in the kitchen) for 14 minutes. Let them cool in the pan for a few minutes, then tip them out onto a large plate for the next step.

Neliss, why is this rug wet?” Legna peeked around the corner to glance at the rug in question, looking as if she had never seen it before. “We have a rug there?” “Did you or did you not promise me you were not going to practice extending how long you can hold your invisible bowls of water in the house? And what on earth is that noise?” “Okay, I confess to the water thing, which was an honest mistake, I swear it. But as for a noise, I have no idea what you are talking about.” “You cannot hear that? It has been driving me crazy for days now. It just repeats over and over again, a sort of clicking sound.” “Well, it took a millennium, but you have finally gone completely senile. Listen, this is a house built by Lycanthropes. It is more a cave than a house, to be honest. I have yet to decorate to my satisfaction. There is probably some gizmo of some kind lying around, and I will come across it eventually or it will quit working the longer it is exposed to our influence. Even though I do not hear anything, I will start looking for it. Is this satisfactory?” “I swear, Magdelegna, I am never letting you visit that Druid ever again.” “Oh, stop it. You do not intimidate me, as much as you would love to think you do. Now, I will come over there if you promise not to yell at me anymore. You have been quite moody lately.” “I would be a hell of a lot less moody if I could figure out what that damn noise is.” Legna came around the corner, moving into his embrace with her hands behind her back. He immediately tried to see what she had in them. “What is that?” “Remember when you asked me why I cut my hair?” “Ah yes, the surprise. Took you long enough to get to it.” “If you do not stop, I am not going to give it to you.” “Okay. I am stopping. What is it?” She held out the box tied with a ribbon to him and he accepted it with a lopsided smile. “I do not think I even remember the last time I received a gift,” he said, leaning to kiss her cheek warmly. He changed his mind, though, and opted to go for her mouth next. She smiled beneath the cling of their lips and pushed away. “Open it.” He reached for the ribbon and soon was pulling the top off the box. “What is this?” “Gideon, what does it look like?” He picked up the woven circlet with a finger and inspected it closely. It was an intricately and meticulously fashioned necklace, clearly made strand by strand from the coffee-colored locks of his mate’s hair. In the center of the choker was a silver oval with the smallest writing he had ever seen filling it from top to bottom. “What does it say?” “It is the medics’ code of ethics,” she said softly, taking it from him and slipping behind him to link the piece around his neck beneath his hair. “And it fits perfectly.” She came around to look at it, smiling. “I knew it would look handsome on you.” “I do not usually wear jewelry or ornamentation, but . . . it feels nice. How on earth did they make this?” “Well, it took forever, if you want to know why it took so long for me to make good on the surprise. But I wanted you to have something that was a little bit of me and a little bit of you.” “I already have something like that. It is you. And . . . and me, I guess,” he laughed. “We are a little bit of each other for the rest of our lives.” “See, that makes this a perfect symbol of our love,” she said smartly, reaching up on her toes to kiss him. “Well, thank you, sweet. It is a great present and an excellent surprise. Now, if you really want to surprise me, help me find out what that noise is.

CHOCOLATE TRUFFLES 6 tablespoons chilled butter ( ¾ stick, 3 ounces) 12-ounce package semi-sweet chocolate chips (two cups—I used Ghirardelli’s) ½ cup firmly packed powdered sugar (confectioner’s sugar) 6 egg yolks 1 Tablespoon rum, brandy, flavored brandy, or vanilla extract   Put an inch or so of water in the bottom half of a double boiler and heat it to a gentle boil. Cut the butter in chunks and place them in the top half of the double boiler. Add the chips and then the powdered sugar and set the top half over the bottom half. Put on the cover and let everything melt while you…   Beat the egg yolks in a small bowl with a whisk. Whisk until they’re thoroughly combined, but stop before they get fluffy or lighter in color.   Stir the chocolate until it’s completely melted. It will be thick, almost like fudge. Remove the top half of the double boiler and set it on a cold burner.   Stir several spoonfuls of beaten egg yolk into the chocolate mixture. When that’s incorporated, stir in several more spoonfuls. Keep adding egg yolk in small amounts, stirring constantly, until all the egg yolks have been incorporated and the chocolate mixture is smooth and glossy.   Stir in the rum, brandy, or vanilla. Put the lid back on the top of the double boiler and refrigerate the chocolate mixture for 3 hours. To Decorate Truffles: finely chopped nuts powdered (confectioner’s) sugar chocolate sprinkles shaved chocolate cocoa powder finely shredded coconut   Warning: This next step is fairly messy. If you like, wear disposable plastic food-server gloves. You can also lightly grease your hands, or spray them with Pam or other non-stick cooking spray so the chocolate won’t stick to your fingers.   Form small balls of chilled chocolate with your hands and roll them in bowls of the above ingredients.

Apricot and chocolate muffins Muffins are a great way to introduce new fruits to your child’s diet. Once they have enjoyed apricots in a muffin, you can serve the ‘real thing’, saying it’s what they have for breakfast. Or you can put some fresh versions of the fruit on the same plate. Other fruits to try in muffins include blueberries and raspberries. A word of warning: the muffins don’t taste massively sweet so may seem a bit underwhelming to the adult palette. We tend to have them with a glass of milk-based, homemade fruit smoothie, spreading them with ricotta cheese to make them more substantial. 250g plain wholemeal flour 2 tsp baking powder 30g granulated fruit sugar 1 egg 30ml vegetable oil 150ml whole milk 180g ripe apricots, de-stoned and chopped 20g milk chocolate, cut into chips Put muffin cases into a muffin tray (this makes about 8–10 small muffins). Heat the oven to 180°C/gas 4. Put the flour and baking powder in a bowl and mix well. Next add the sugar and mix again. Make a ‘well’ in the middle of the mixture. Crack the egg into another bowl and add the oil and milk. Whisk well, then pour into the ‘well’ in the mixture in the other bowl. Stir it briskly and, once well mixed, stir in the apricot and the chocolate chips. Spoon equal amounts into the muffin cases and bake. Check after 25 minutes. If ready, a sharp knife will go in and out with no mixture attached. If you need another 5 minutes, return to the oven until done. Cool and serve. Makes 10 mini- or 4 regular-sized muffins. Great because:  The chocolate is only present in a tiny amount but is enough to make the muffins feel a bit special while the apricots provide a little fruit. If you have them with a milk-based smoothie and ricotta it means that you boost the protein content of the meal to make it more filling.

And across the trench he drove the purebred team with a rough exultant laugh as comrades cheered, crowding in his wake. And once they reached Tydides' sturdy lodge they tethered the horses there with well-cut reins, hitching them by the trough where Diomedes' stallions pawed the ground, champing their sweet barley. Then away in his ship's stem Odysseus stowed the bloody gear of Dolon, in pledge of the gift they'd sworn to give Athena. The men themselves, wading into the sea, washed off the crusted sweat from shins and necks and thighs. And once the surf had scoured the thick caked sweat from their limbs and the two fighters cooled, their hearts revived and into the polished tubs they climbed and bathed. And rinsing off, their skin sleek with an olive oil rub, they sat down to their meal and dipping up their cups from an overflowing bowl, they poured them forth - honeyed, mellow wine to the great goddess Athena.

The war was lost The treaty signed I was not caught I crossed the line I was not caught Though many tried I live among you Well-disguised I had to leave My life behind I dug some graves You'll never find The story's told With facts and lies I had a name But never mind Never mind Never mind The war was lost The treaty signed There's Truth that lives And Truth that dies I don't know which So never mind (...السلام و السلام) Your victory Was so complete Some among you Thought to keep A record of Our little lives The clothes we wore Our spoons our knives The games of luck Our soldiers played The stones we cut The songs we made Our law of peace Which understands A husband leads A wife commands And all of these Expressions of the Sweet indifference Some called love The high indifference Some call fate But we had names More intimate Names so deep And names so true They're blood to me They're dust to you There is no need And this survives There's Truth that lives And Truth that dies Never mind Never mind I leave the life I left behind There's Truth that lives And Truth that dies I don't know which So never mind (...السلام و السلام) I could not kill The way you kill I could not hate I tried, I failed You turned me in At least you tried You side with them whom You despise This was your heart This swarm of flies This was once your mouth This bowl of lies You serve them well I'm not surprised You're of their kin You're of their kind Never mind Never mind I had to leave my Life behind The story's told With facts and lies You own the world So never mind Never mind Never mind I live the life I left behind I live it full I live it wide Through layers of time You can't divide My woman's here My children too Their graves are safe From ghosts like you In places deep With roots entwined I live the life I left behind The war was lost The treaty signed I was not caught Across the line I was not caught Though many tried I live among you Well-disguised

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!

CRANBERRY SCONES Preheat oven to 425 degrees F., rack in the middle position. 3 cups all-purpose flour (pack it down in the cup when you measure it) 2 Tablespoons white (granulated) sugar 2 teaspoons cream of tartar (important) 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt ½ cup softened salted butter (1 stick, 4 ounces, ¼ pound) 2 large eggs, beaten (just whip them up in a glass with a fork) 1 cup unflavored yogurt (8 ounces) 1 cup sweetened dried cranberries (Craisins, or their equivalent) ½ cup whole milk Use a medium-size mixing bowl to combine the flour, sugar, cream of tartar, baking powder, baking soda, and salt. Stir them all up together. Cut in the salted butter just as you would for piecrust dough.   Hannah’s Note: If you have a food processor, you can use it for the first step. Cut ½ cup COLD salted butter into 8 chunks. Layer them with the dry ingredients in the bowl of the food processor. Process with the steel blade until the mixture has the texture of cornmeal. Transfer the mixture to a medium-sized mixing bowl and proceed to the second step.   Stir in the beaten eggs and the unflavored yogurt. Then add the sweetened dried cranberries and mix everything up together.   Add the milk and stir until everything is combined.   Drop the scones by soup spoonfuls onto a greased (or sprayed with Pam or another nonstick baking spray) baking sheet, 12 large scones to a sheet. You can also drop these scones on parchment paper if you prefer.   Once the scones are on the baking sheet, you can wet your fingers and shape them into more perfect rounds. (If you do this and there are any leftovers, you can slice them in half and toast them for breakfast the next morning.)   Bake the scones at 425 degrees F. for 12 to 14 minutes, or until they’re golden brown on top.   Cool the scones for at least five minutes on the cookie sheet, and then remove them with a spatula. Serve them in a towel-lined basket so they stay warm.   Yield: Makes 12 large and delicious scones.

Fish at breakfast is sometimes himono (semi-dried fish, intensely flavored and chewy, the Japanese equivalent of a breakfast of kippered herring or smoked salmon) and sometimes a small fillet of rich, well-salted broiled fish. Japanese cooks are expert at cutting and preparing fish with nothing but salt and high heat to produce deep flavor and a variety of textures: a little crispy over here, melting and juicy there. Some of this is technique and some is the result of a turbo-charged supply chain that scoops small, flavorful fish out of the ocean and deposits them on breakfast tables with only the briefest pause at Tsukiji fish market and a salt cure in the kitchen. By now, I've finished my fish and am drinking miso soup. Where you find a bowl of rice, miso shiru is likely lurking somewhere nearby. It is most often just like the soup you've had at the beginning of a sushi meal in the West, with wakame seaweed and bits of tofu, but Iris and I were always excited when our soup bowls were filled with the shells of tiny shijimi clams. Clams and miso are one of those predestined culinary combos- what clams and chorizo are to Spain, clams and miso are to Japan. Shijimi clams are fingernail-sized, and they are eaten for the briny essence they release into the broth, not for what Mario Batali has called "the little bit of snot" in the shell. Miso-clam broth is among the most complex soup bases you'll ever taste, but it comes together in minutes, not the hours of simmering and skimming involved in making European stocks. As Tadashi Ono and Harris Salat explain in their book Japanese Hot Pots, this is because so many fermented Japanese ingredients are, in a sense, already "cooked" through beneficial bacterial and fungal actions. Japanese food has a reputation for crossing the line from subtlety into blandness, but a good miso-clam soup is an umami bomb that begins with dashi made from kombu (kelp) and katsuobushi (bonito flakes) or niboshi (a school of tiny dried sardines), adds rich miso pressed through a strainer for smoothness, and is then enriched with the salty clam essence.

He was forever wallowing in the mire, dirtying his nose, scrabbling his face, treading down the backs of his shoes, gaping at flies and chasing the butterflies (over whom his father held sway); he would pee in his shoes, shit over his shirt-tails, [wipe his nose on his sleeves,] dribble snot into his soup and go galumphing about. [He would drink out of his slippers, regularly scratch his belly on wicker-work baskets, cut his teeth on his clogs, get his broth all over his hands, drag his cup through his hair, hide under a wet sack, drink with his mouth full, eat girdle-cake but not bread, bite for a laugh and laugh while he bit, spew in his bowl, let off fat farts, piddle against the sun, leap into the river to avoid the rain, strike while the iron was cold, dream day-dreams, act the goody-goody, skin the renard, clack his teeth like a monkey saying its prayers, get back to his muttons, turn the sows into the meadow, beat the dog to teach the lion, put the cart before the horse, scratch himself where he ne’er did itch, worm secrets out from under your nose, let things slip, gobble the best bits first, shoe grasshoppers, tickle himself to make himself laugh, be a glutton in the kitchen, offer sheaves of straw to the gods, sing Magnificat at Mattins and think it right, eat cabbage and squitter puree, recognize flies in milk, pluck legs off flies, scrape paper clean but scruff up parchment, take to this heels, swig straight from the leathern bottle, reckon up his bill without Mine Host, beat about the bush but snare no birds, believe clouds to be saucepans and pigs’ bladders lanterns, get two grists from the same sack, act the goat to get fed some mash, mistake his fist for a mallet, catch cranes at the first go, link by link his armour make, always look a gift horse in the mouth, tell cock-and-bull stories, store a ripe apple between two green ones, shovel the spoil back into the ditch, save the moon from baying wolves, hope to pick up larks if the heavens fell in, make virtue out of necessity, cut his sops according to his loaf, make no difference twixt shaven and shorn, and skin the renard every day.]

pine nuts and toss gently again. Green Bean, Tuna, and Mushroom “Casserole” One of my favorite things from my Midwestern upbringing is the green bean and mushroom casserole at Thanksgiving—probably the same one that was on your holiday table, thanks to the canned-mushroom-soup marketing campaign. This is my grown-up version of that casserole, which has all the comfort appeal of the childhood dish, but way better flavor and nutritional value. Make it with a one-to-one ratio of mushrooms to green beans, and have some fun with the beans, if you like—you can grill them, slice them thin and use raw, use pickled green beans, or use a mix of all of the above. » Serves 4 Kosher salt and freshly ground black pepper Extra-virgin olive oil 2 garlic cloves, smashed and peeled 1 pound wild mushrooms, wiped off and cut into bite-size pieces (about 6 cups) One 5-ounce can oil-packed tuna, drained 1 pound green beans, trimmed 1 cup heavy cream 1 teaspoon finely grated lemon zest 1 tablespoon fresh lemon juice ⅓ cup Dried Breadcrumbs Bring a large pot of water to a boil and add salt until it tastes like the sea. Meanwhile, add ¼ cup olive oil to a skillet that’s large enough to hold all the mushrooms and beans and still have some room to stir the ingredients. Add the garlic and cook slowly over medium heat to toast the garlic so it’s very soft, fragrant, and nicely golden brown—but not burnt—about 5 minutes. Scoop out the garlic and set it aside so it doesn’t burn. Increase the heat to medium-high and add the mushrooms. Season generously with pepper and salt and sauté, tossing frequently, until the mushrooms are nicely browned around the edges, 5 to 7 minutes. Add the tuna and toss to incorporate. Keep this warm until the green beans are ready. Add the beans to the boiling water and boil until they are just a bit beyond crisp-tender, 4 to 7 minutes. Drain them thoroughly in a colander and then add them to the mushrooms and tuna. Add the cream, toss all the ingredients to coat, and simmer until the cream has reduced to a nice cloaking consistency and all the flavors are nicely blended, 6 to 9 minutes. Add the lemon zest and lemon juice and toss. Taste and adjust with more salt, pepper, or lemon juice. When the flavors are delicious, pile into a serving bowl and top with the breadcrumbs.

So I should probably just tell you I'm about as green as these pistachios when it comes to macaroons. I've never even eaten one, let alone made---" I begin self-consciously, but Benny cuts me off. "Macarrrons," he says, throwing his hands up emphatically and rolling the r for longer than seems necessary. Not macaroons. Important distinction, Reese's Pieces. Two different cookies." I shake my head on an exhale, trying hard to keep my composure. "Right, well. Painful as it was to admit it the first time, I'll repeat that I've still never had a macaron, so you've gotta, like, tell me what to do." Benny grins at me, then looks directly into the camera. "It would be my honor." He shuffles around more bowls and I mock-whisper to the imaginary audience, "Apologies in advance to, well, feminism as a whole." "Did you say something?" Benny teases, pushing the pistachios toward me with finality. "There are just so many recipes, so much knowledge in my head that sometimes it's hard to hear anything outside it, you know?" "Keep it up, Benjamin," I say in the warning tone that my mamaw would use to tell my papaw that he should very much not keep it up.

When a middle school teacher in San Antonio, Texas, named Rick Riordan began thinking about the troublesome kids in his class, he was struck by a topsy-turvy idea. Maybe the wild ones weren’t hyperactive; maybe they were misplaced heroes. After all, in another era the same behavior that is now throttled with Ritalin and disciplinary rap sheets would have been the mark of greatness, the early blooming of a true champion. Riordan played with the idea, imagining the what-ifs. What if strong, assertive children were redirected rather than discouraged? What if there were a place for them, an outdoor training camp that felt like a playground, where they could cut loose with all those natural instincts to run, wrestle, climb, swim, and explore? You’d call it Camp Half-Blood, Riordan decided, because that’s what we really are—half animal and half higher-being, halfway between each and unsure how to keep them in balance. Riordan began writing, creating a troubled kid from a broken home named Percy Jackson who arrives at a camp in the woods and is transformed when the Olympian he has inside is revealed, honed, and guided. Riordan’s fantasy of a hero school actually does exist—in bits and pieces, scattered across the globe. The skills have been fragmented, but with a little hunting, you can find them all. In a public park in Brooklyn, a former ballerina darts into the bushes and returns with a shopping bag full of the same superfoods the ancient Greeks once relied on. In Brazil, a onetime beach huckster is reviving the lost art of natural movement. And in a lonely Arizona dust bowl called Oracle, a quiet genius disappeared into the desert after teaching a few great athletes—and, oddly, Johnny Cash and the Red Hot Chili Peppers—the ancient secret of using body fat as fuel. But the best learning lab of all was a cave on a mountain behind enemy lines—where, during World War II, a band of Greek shepherds and young British amateurs plotted to take on 100,000 German soldiers. They weren’t naturally strong, or professionally trained, or known for their courage. They were wanted men, marked for immediate execution. But on a starvation diet, they thrived. Hunted and hounded, they got stronger. They became such natural born heroes, they decided to follow the lead of the greatest hero of all, Odysseus, and

1¾ cups flour 2 teaspoons cinnamon 1 teaspoon nutmeg ½ teaspoon ginger 1 teaspoon baking powder ½ teaspoon baking soda 2 eggs ¾ cup honey 4 tablespoons melted butter ¼ cup oil (vegetable or canola) 1 cup milk (buttermilk can also be used) 1½ teaspoons vanilla Preheat oven to 400 degrees. In a medium bowl, whisk together flour, cinnamon, nutmeg, ginger, baking powder, and baking soda. Set aside. In another bowl, whisk eggs, honey, butter, oil, milk, and vanilla. Fold dry ingredients into wet and stir until just combined. Grease a donut pan or cupcake tin and fill halfway with batter. (If you do not have a donut pan, use a cupcake/muffin pan. Create small cylinders of tinfoil, place one in the middle of each cup, and spray each cylinder with cooking oil. If using the cupcake tin with aluminum foil cylinders, transfer batter to a ziplock bag and cut a hole to pipe batter around cylinders.) Bake for 8 to 10 minutes. HONEY GLAZE ¼ cup melted butter 1 cup confectioners’ sugar ½ teaspoon vanilla ⅓ cup hot water 1 teaspoon honey Combine all ingredients in a small bowl. Dip warm donuts in glaze. You can omit the glaze and just drizzle honey on top and, if you like, sprinkle with sea salt.

Fresh Pasta Dough Recipe INGREDIENTS: 1 ½ cups flour ½ cup semolina flour (pasta flour) 2 whole eggs, at room temperature 3 egg yolks, at room temperature DIRECTIONS: In a large bowl, whisk together the flour and the semolina. Create a well in the center and add the eggs and egg yolks. Using a fork, break up the eggs then gradually start to draw flour from the edges of the well into the mixture. If the dough gets too firm to mix with the fork switch to mixing with your hands. Continue to work in flour until the dough no longer sticks to your hands; you may not need to incorporate all of the flour. (I used a bit more than what the recipe called for.) Transfer the dough to a lightly floured surface and knead the dough for 8 to 10 minutes or until it is smooth and pliable. Wrap the dough tightly in plastic wrap and allow to rest for at least 30 minutes. If using a pasta roller: Divide the dough into 4 pieces. Starting with the machine set to the widest setting, pass the dough through the rollers. Fold the dough into thirds and pass it through again 2 more times. Continue passing the pasta through the machine, reducing the setting a few notches each time. You may need to dust a bit with flour if the dough sticks to the rollers at all. Once you reach your desired thickness, use the cutting attachment to cut the pasta sheet into fettuccine. Dust the cut pasta with more flour to prevent sticking and repeat with the remaining dough. If using a rolling pin: Divide the dough in half. Dust your surface with flour and sprinkle generously on your rolling pin. *Roll out the dough as thin and as evenly possible, adding flour as needed to prevent sticking. Use a paring knife (a pizza cutter works great!) to cut your dough into even ribbons, then set aside, dusting the cut pasta with more flour. Repeat with the remaining dough. (At this point, the pasta can be transferred to a sealable plastic bag and frozen for up to 3 months; do not defrost before cooking.) Cook the pasta in a large pot of generously salted boiling water, checking for doneness after just 1 minute; fresh pasta cooks very quickly. As soon as it is al dente, no more than 3 or 4 minutes, drain, reserving some of the cooking water if desired for saucing the pasta. Toss with your sauce, loosen with some of the reserved cooking water as needed and serve immediately. *Note:  You must get the dough as thin as possible and cut them into small strips, otherwise, it will be too thick and end up having the texture of dumplings.

It was also then that the women of Ak&‌ccedil;ah started a new custom. Underneath their garments they wrapped cloth bands around their waists to squeeze them tight. They were so awed by Zekiye's thin waist that, for a while, they ignored Atiye when she reminded them that this waist-thinning method wouldn't work unless they had started very young. But the women kept their waistbands on until the sheep-mating season to see what would happeend. Then they all began to wheeze. They found that in their zeal for having thin waists they had afflicted themselves with shortness of breath, coughing, flushes and sweating. A few had sores on their hands, faces and other parts of their bodies. Three women had problems with their eyes and speech. And when their waists started to swell up like logs, they all took off the cloth bands. "We're well past the age of waist-thinning," they said. All the same, they considered it their duty as mothers to raise their daughters to be as slender as Zekiye. They took lessons in the art of waist-thinning from Atiye and soon discovered that plastic bags were more effective than cloth bands. Thereafter, whenever they had girl babies, they would wash them with three bowls of water as soon as the umbilical cord was cut and then wrap plastic bags around their waists, blowing prayers on them all the while.

CUPPA’S ‘TO DIE FOR’ CINNAMON ROLLS Did the description of Cuppa’s amazing cinnamon rolls make your mouth water? Every time I described them in this book I thought about my family’s favorite recipe for cinnamon rolls, and I’ve included it here for you. I think Tory and Meg would approve. All measurements/temperatures are in US units. Makes 12 wonderfully large rolls Dough: 2 packages active dry yeast 1 cup warm water 2/3 cup plus 1 teaspoon granulated sugar, divided 1 cup warmed milk (I microwave this and then stir to be sure there are no hot spots) 2/3 cup softened butter 2 teaspoons salt 2 eggs, beaten 7 to 8 cups all-purpose flour Filling of Deliciousness: 1 cup melted butter, divided (that’s 2 sticks) 1-3/4 cups dark brown sugar, divided 3 Tablespoons ground cinnamon 1 teaspoon ground nutmeg (fresh, if possible) 1 to 2 cups chopped pecans (optional) 1-1/2 cups dark raisins (optional) Frosting: 1/2 cup melted butter 3 cups powdered sugar 1 and a half teaspoons real vanilla 5 to 8 Tablespoons hot water   DIRECTIONS: To make dough combine yeast, warm water and 1 teaspoon sugar in a cup and stir. Set aside. In a large bowl mix warmed milk, remaining 2/3 cup sugar, butter, salt, and eggs. Stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour to make a slightly stiff dough. It’s okay for the dough to be sticky. Turn out onto a well-floured board and knead for 5 to 10 minutes. Place in a well-buttered glass bowl. Cover loosely and let rise in a warm draft-free place until doubled in bulk, about 1 to 1-1/2 hours. When doubled, punch down dough and let it rest for 5 minutes. Roll out onto floured surface into a 15 x 20-inch rectangle. Filling: Spread dough with ½ cup melted butter. Mix together 1/-1/2 cups brown sugar, cinnamon, and nutmeg. Sprinkle over buttered dough. Sprinkle with pecans and raisins, if you want. Sometimes I go really crazy and add a cup of finely-chopped apples, too. Roll up jellyroll-fashion and pinch the edges together to seal. Cut into 12 slices. Coat bottom of a 13”’x 9” and a square 8” pan with the last ½ cup of melted butter, and sprinkle remaining ¼ cup of sugar mixture on top. Place slices close together in pans. Let rise in warm, draft-free place until doubled in bulk (about 45 minutes). Preheat oven to 350 degrees. Bake for 25 to 30 minutes, until nicely browned. Let cool slightly and spread with frosting. Share with others, and be prepared to get marriage proposals ;) Frosting: Mix melted butter, powdered sugar, and vanilla. Add hot water a tablespoon at a time, mixing after each, until frosting is of desired consistency. Spread or drizzle over slightly-cooled rolls.

English Gingerbread Cake Serves: 12 to 16 Baking Time: 50 to 60 minutes Kyle Cathie, editor for the British version of The Cake Bible (and now a publisher), informed me in no uncertain terms that a book could not be called a cake "bible" in England if it did not contain the beloved gingerbread cake. When I went to England to retest all the cakes using British flour and ingredients, I developed this gingerbread recipe. Now that I have tasted it, I quite agree with Kyle. It is a moist spicy cake with an intriguing blend of buttery, lemony, wheaty, and treacly flavors. Cut into squares and decorated with pumpkin faces, it makes a delightful "treat" for Halloween. Batter Volume Ounce Gram unsalted butter (65° to 75°F/19° to 23°C) 8 tablespoons (1 stick) 4 113 golden syrup or light corn syrup 1¼ cups (10 fluid ounces) 15 425 dark brown sugar, preferably Muscovado ¼ cup, firmly packed 2 60 orange marmalade 1 heaping tablespoon 1.5 40 2 large eggs, at room temperature ¼ cup plus 2 tablespoons (3 fluid ounces) 3.5 100 milk 2/3 cup (5.3 fluid ounces) 5.6 160 cake flour (or bleached all-purpose flour) 1 cup plus 2 tablespoons (or 1 cup), sifted into the cup and leveled off 4 115 whole wheat flour 1 cup minus 1 tablespoon (lightly spooned into the cup) 4 115 baking powder 1½ teaspoons . . cinnamon 1 teaspoon . . ground ginger 1 teaspoon . . baking soda ½ teaspoon . . salt pinch . . Special Equipment One 8 by 2-inch square cake pan or 9 by 2-inch round pan (see Note), wrapped with a cake strip, bottom coated with shortening, topped with a parchment square (or round), then coated with baking spray with flour Preheat the Oven Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 325°F/160°C. Mix the Liquid Ingredients In a small heavy saucepan, stir together the butter, golden syrup, sugar, and marmalade over medium-low heat until melted and uniform in color. Set aside uncovered until just barely warm, about 10 minutes. Whisk in the eggs and milk. Make the Batter In a large bowl, whisk together the cake flour, whole wheat flour, baking powder, cinnamon, ginger, baking soda, and salt. Add the butter mixture, stirring with a large silicone spatula or spoon just until smooth and the consistency of thick soup. Using the silicone spatula, scrape the batter into the prepared pan. Bake the Cake Bake for 50 to 60 minutes, or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven. Cool the Cake Let the cake cool in the pan on a wire rack for 10 minutes. While the cake is cooling, make the syrup.

I stopped struggling, going limp in his arms. He reached around us and shoved the door closed, spinning around and facing us toward the kitchen. “I was trying to make you breakfast.” It took a moment for his words and their meaning to sink in. I stared dumbfounded across the room and past the island. There was smoke billowing up from the stove and the window above the sink was wide open. Bowls and spoons littered the island and there was a carton of eggs sitting out. He was trying to cook. He was really bad at it. I started to laugh. The kind of laugh that shook my shoulders and bubbled up hysterically. My heart rate was still out of control, and I took in a few breaths between laughs to try and calm it down. He said something, but I couldn’t hear him because the fire alarm was still going off. I had no doubt half the neighborhood was now awake from the sound. He didn’t bother to put me down, instead hauling me along with him, where he finally set me down, dragged a chair over near the alarm, and climbed up to remove the battery. The noise cut off and the kitchen fell silent. “Well, shit,” he said, staring at the battery in his hand. A giggle escaped me. “Does this always happen when you cook?” He shrugged. “The only time I ever cook is when it’s my turn at the station.” His forehead creased and a thoughtful look came over his face. “The guys are never around when it’s my night to cook. Now I know why.” He snagged a towel off the counter and began waving away the rest of the lingering smoke. I clicked on the vent fan above the stove. There was a pan with half a melted spatula, something that may or may not have once been eggs, and a muffin tin with half-burned, half-raw muffins (how was that even possible?). “Well, this looks…” My words faltered, trying to come up with something positive to say. “Completely inedible?” he finished. I grinned. “You did all this for me?” “I figured after a week of hospital food, you might like something good. Apparently you aren’t going to find that here.” I had the urge to hug him. I kept my feet planted where they were. “Thank you. No one’s ever ruined a pan for me before.” He grinned. “I have cereal. Even I can’t mess that up.” I watched as he pulled down a bowl and poured me some, adding milk. He looked so cute when he handed me the bowl that I lifted the spoon and took a bite. “Best cereal I ever had.” “Damn straight.” I carried it over to the counter and sat down. “After we eat, would you mind taking me to my car? I hope it’s still drivable.” “What about the keys?” “I have a security deposit box at the bank. I keep my spare there in case I ever need them.” “Pretty smart.” “I have a few good ideas now and then.” “Contrary to the way it looks, I do too.” “Thank you for trying to make me breakfast. And for the cereal.” He walked over to the stove and picked up the ruined pan. “You died with honor,” he said, giving it a mock salute. And then he threw the entire thing into the trashcan. I laughed. “You could have washed it, you know.” He made a face. “No. Then I might be tempted to use it again.

BUTTERSCOTCH BONANZA BARS Preheat oven to 350 degrees F., rack in the middle position.   ½ cup salted butter (1 stick, 4 ounces, ¼ pound) 2 cups light brown sugar*** (pack it down in the cup when you measure it) 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon vanilla extract 2 beaten eggs (just whip them up in a glass with a fork) 1 and ½cups flour (scoop it up and level it off with a table knife) 1 cup chopped nuts (optional) 2 cups butterscotch chips (optional) ***- If all you have in the house is dark brown sugar and the roads are icy, it’s below zero, and you really don’t feel like driving to the store, don’t despair. Measure out one cup of dark brown sugar and mix it with one cup regular white granulated sugar. Now you’ve got light brown sugar, just what’s called for in Leslie’s recipe. And remember that you can always make any type of brown sugar by mixing molasses into white granulated sugar until it’s the right color. Hannah’s Note: Leslie says the nuts are optional, but she likes these cookie bars better with nuts. So do I, especially with walnuts. Bertie Straub wants hers with a cup of chopped pecans and 2 cups of butterscotch chips. Mother prefers these bars with 2 cups of semi-sweet chocolate chips and no nuts, Carrie likes them with 2 cups of mini chocolate chips and a cup of chopped pecans, and Lisa prefers to make them with 1 cup of chopped walnuts, 1 cup of white chocolate chips, and 1 cup of butterscotch chips. All this goes to show just how versatile Leslie’s recipe is. Try it first as it’s written with just the nuts. Then try any other versions that you think would be yummy. Grease and flour a 9-inch by 13-inch cake pan, or spray it with nonstick baking spray, the kind with flour added. Set it aside while you mix up the batter. Melt the butter in a small saucepan over low heat on the stovetop, or put it in the bottom of a microwave-safe, medium-sized mixing bowl and heat it for 1 minute in the microwave on HIGH. Add the light brown sugar to the mixing bowl with the melted butter and stir it in well. Mix in the baking powder and the salt. Make sure they’re thoroughly incorporated. Stir in the vanilla extract. Mix in the beaten eggs. Add the flour by half-cup increments, stirring in each increment before adding the next. Stir in the nuts, if you decided to use them. Mix in the butterscotch chips if you decided to use them, or any other chips you’ve chosen. Spoon the batter into the prepared cake pan and smooth out the top with a rubber spatula. Bake the Butterscotch Bonanza Bars at 350 degrees F. for 20 to 25 minutes. (Mine took 25 minutes.) When the bars are done, take them out of the oven and cool them completely in the pan on a cold stove burner or a wire rack. When the bars are cool, use a sharp knife to cut them into brownie-sized pieces. Yield: Approximately 40 bars, but that all depends on how large you cut the squares. You may not believe this, but Mother suggested that I make these cookie bars with semi-sweet chocolate chips and then frost them with chocolate fudge frosting. There are times when I think she’d frost a tuna sandwich with chocolate fudge frosting and actually enjoy eating it!

Spinach Quiche Preheat oven to 375 degrees F., rack in the middle position   This is my recipe. It can be served as an appetizer if you cut it into thin slices and arrange them on a platter. It can also be served as an entrée.   One 9-inch unbaked pastry shell 1 beaten egg yolk (reserve the white in a small dish) 10-ounce package frozen chopped spinach ½ teaspoon salt ½ teaspoon pepper (freshly ground is best) 3 Tablespoons horseradish sauce 2 ounces shredded Jarlsberg (or good Swiss cheese) 4 eggs 1½ cups Half & Half (or light cream) 1/8 teaspoon salt 1/8 teaspoon cayenne pepper 1/8 teaspoon nutmeg (freshly ground is best)   Beat the egg yolk in a glass with a fork. Brush the inside of the unbaked pastry shell with the yolk. Set the shell aside to dry. Cook and drain the spinach. Squeeze out as much moisture as you can and then blot with a paper towel. In a bowl, combine the spinach with the salt, pepper, and horseradish sauce. Spread it in the bottom of the pastry shell. Sprinkle the top with the grated cheese. Beat the 4 whole eggs with the reserved egg white. Add the Half & Half, salt, and cayenne pepper. Mix well and pour on top of cheese. Sprinkle the top with nutmeg. Bake at 375 degrees F. for 40 minutes, or until a knife inserted one inch from the center comes out clean. Let cool for ten minutes and then cut into wedges and serve. This quiche can be served warm or at room temperature. I’ve even been known to eat it cold, straight out of the refrigerator. It’s perfect for a fancy brunch or a lazy, relaxed breakfast on the weekend. Yield: Serves from 12 to 18 as an appetizer. Serves six as an entrée if they only have one piece.

All the days of my appointed time will I wait." Job 14:14 A little stay on earth will make heaven more heavenly. Nothing makes rest so sweet as toil; nothing renders security so pleasant as exposure to alarms. The bitter quassia cups of earth will give a relish to the new wine which sparkles in the golden bowls of glory. Our battered armour and scarred countenances will render more illustrious our victory above, when we are welcomed to the seats of those who have overcome the world. We should not have full fellowship with Christ if we did not for awhile sojourn below, for he was baptized with a baptism of suffering among men, and we must be baptized with the same if we would share his kingdom. Fellowship with Christ is so honourable that the sorest sorrow is a light price by which to procure it. Another reason for our lingering here is for the good of others. We would not wish to enter heaven till our work is done, and it may be that we are yet ordained to minister light to souls benighted in the wilderness of sin. Our prolonged stay here is doubtless for God's glory. A tried saint, like a well-cut diamond, glitters much in the King's crown. Nothing reflects so much honour on a workman as a protracted and severe trial of his work, and its triumphant endurance of the ordeal without giving way in any part. We are God's workmanship, in whom he will be glorified by our afflictions. It is for the honour of Jesus that we endure the trial of our faith with sacred joy. Let each man surrender his own longings to the glory of Jesus, and feel, "If my lying in the dust would elevate my Lord by so much as an inch, let me still lie among the pots of earth. If to live on earth forever would make my Lord more glorious, it should be my heaven to be shut out of heaven." Our time is fixed and settled by eternal decree. Let us not be anxious about it, but wait with patience till the gates of pearl shall open.

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.

The fact is,” said Van Gogh, “the fact is that we are painters in real life, and the important thing is to breathe as hard as ever we can breathe.” So I breathe. I breathe at the open window above my desk, and a moist fragrance assails me from the gnawed leaves of the growing mock orange. This air is as intricate as the light that filters through forested mountain ridges and into my kitchen window; this sweet air is the breath of leafy lungs more rotted than mine; it has sifted through the serrations of many teeth. I have to love these tatters. And I must confess that the thought of this old yard breathing alone in the dark turns my mind to something else. I cannot in all honesty call the world old when I’ve seen it new. On the other hand, neither will honesty permit me suddenly to invoke certain experiences of newness and beauty as binding, sweeping away all knowledge. But I am thinking now of the tree with the lights in it, the cedar in the yard by the creek I saw transfigured. That the world is old and frayed is no surprise; that the world could ever become new and whole beyond uncertainty was, and is, such a surprise that I find myself referring all subsequent kinds of knowledge to it. And it suddenly occurs to me to wonder: were the twigs of the cedar I saw really bloated with galls? They probably were; they almost surely were. I have seen these “cedar apples” swell from that cedar’s green before and since: reddish gray, rank, malignant. All right then. But knowledge does not vanquish mystery, or obscure its distant lights. I still now and will tomorrow steer by what happened that day, when some undeniably new spirit roared down the air, bowled me over, and turned on the lights. I stood on grass like air, air like lightning coursed in my blood, floated my bones, swam in my teeth. I’ve been there, seen it, been done by it. I know what happened to the cedar tree, I saw the cells in the cedar tree pulse charged like wings beating praise. Now, it would be too facile to pull everything out of the hat and say that mystery vanquishes knowledge. Although my vision of the world of the spirit would not be altered a jot if the cedar had been purulent with galls, those galls actually do matter to my understanding of this world. Can I say then that corruption is one of beauty’s deep-blue speckles, that the frayed and nibbled fringe of the world is a tallith, a prayer shawl, the intricate garment of beauty? It is very tempting, but I cannot. But I can, however, affirm that corruption is not beauty’s very heart and I can I think call the vision of the cedar and the knowledge of these wormy quarryings twin fjords cutting into the granite cliffs of mystery and say the new is always present simultaneously with the old, however hidden. The tree with the lights in it does not go out; that light still shines on an old world, now feebly, now bright. I am a frayed and nibbled survivor in a fallen world, and I am getting along. I am aging and eaten and have done my share of eating too. I am not washed and beautiful, in control of a shining world in which everything fits, but instead am wandering awed about on a splintered wreck I’ve come to care for, whose gnawed trees breathe a delicate air, whose bloodied and scarred creatures are my dearest companions, and whose beauty beats and shines not in its imperfections but overwhelmingly in spite of them, under the wind-rent clouds, upstream and down.