Cakes Available Quotes

Whenever a state or an individual cited 'insufficient funds' as an excuse for neglecting this important thing or that, it was indicative of the extent to which reality had been distorted by the abstract lens of wealth. During periods of so-called economic depression, for example, societies suffered for want of all manner of essential goods, yet investigation almost invariably disclosed that there were plenty of goods available. Plenty of coal in the ground, corn in the fields, wool on the sheep. What was missing was not materials but an abstract unit of measurement called 'money.' It was akin to a starving woman with a sweet tooth lamenting that she couldn't bake a cake because she didn't have any ounces. She had butter, flour, eggs, milk, and sugar, she just didn't have any ounces, any pinches, any pints. The loony legacy of money was that the arithmetic by which things were measured had become more valuable than the things themselves.

Remember that when a women gets the job you wanted or dates that bloke you fancied or wears a dress you loved but couldn't afford, she hasn't taken anything from you. There is time and space for you to do it too. One of the cleverest things the patriarchy did was make us believe that there is only one tiny sliver of success cake available; that we all have to fight over it; that a woman who tramples on her competitors to chow it down first is somehow 'ruthless' or to borrow a phrase from Apprentice-ese, 'a natural business mind.' This is a scare-mongering lie. There are so many cakes to eat. And if you can't find the slice you want, try baking one. Cake for everyone! Let them eat cake! I've got lost in the metaphor.

But then, staring at the label on one crate, which read SWORD-CANE-DLUBECK SHOE TREE-HORA SUITS (3)-HORA ASSORTED HANDKERCHIEFS (6)-HORA Josef felt a bloom of dread in his belly, and all at once he was certain that it was not going to matter one iota how his father and the others behaved. Orderly or chaotic, well inventoried and civil or jumbled and squabbling, the Jews of Prague were dust on the boots of the Germans, to be whisked off with an indiscriminate broom. Stoicism and an eye for detail would avail them nothing. In later years, when he remembered this moment, Josef would be tempted to think that he had suffered a premonition, looking at those mucilage-caked labels, of the horror to come. At the time it was a simpler matter. The hair stood up on the back of his neck with a prickling discharge of ions. His heart pulsed in the hollow of his throat as if someone had pressed there with a thumb. And he felt, for an instant, that he was admiring the penmanship of someone who had died.

What treasures lay inside! Yes, here were the colors that she had asked for: red, pink, yellow, blue, green, black- all in powder form, of course, not like the one or two bottles of liquid food color that were available at the Lebanese supermarket in town; those were not at all modern- some big blocks of marzipan, and, as always, June had included some new things for Angel to try. This time there were three tubes that looked rather like thick pens. She picked one upend examined it: written along its length were the words 'Gateau Graffito,' and underneath, written in uppercase letters, was the word 'red.' Reaching for the other two pens- one marked 'green' and the other 'black'- she saw a small printed sheet lying at the bottom of the bubblewrap nest. It explained that these pens were filled with food color, and offered a picture showing how they could be used to write fine lines or thick lines, depending on how you held them. It also guaranteed that the contents were kosher. Eh, now her cakes were going to be more beautiful than ever!

Molds are driven by fantasy and a desire for the spectacular, and our sense of spectacle changes over time. Medieval gingerbread molds, hand carved from wood, might depict harts and does, wild boars and saints. The stock of images available to us now is far larger; but our imaginations are often smaller. In kitchen shops today, you can buy a large cake mold resembling a giant cupcake.

There was a time when it might have mattered, but I now found unmatched china to be remarkably insignificant. It occurred to me that I had never cared about such things as a girl. Nana served dinner on whatever was available. If a cup was broken, nobody threw out the saucer that went with it, because it made a good plate for a slice of cake. I was confident my guests would all appreciate a good meal and overlook a mismatched dish or two. There was fresh asparagus from my garden. Who could want for more?

I've been developing killer updated versions of things like Black Forest cake, now with bittersweet devil's food cake, a dried-cherry conserve, and whipped vanilla creme fraiche. I've perfected a new carrot cake, adding candied chunks of parsnips and rum-soaked golden raisins to the cake and mascarpone to the frosting. And my cheeky take on homemade Pop-Tarts will be available in three flavors- blueberry, strawberry, and peanut butter and jelly- and I've even ordered fun little silver Mylar bags to pack them in.

People are not sophisticated. They see dark, they think “bad,” “shady,” “untrustworthy.” They see light, they think “clean,” “pure,” “fresh.” Jason tells me this is racist. So sue me: I’m just saying what I’ve observed. In the ice cream industry, you always want your chocolate-based flavors to appear creamy, not earthy or bitter. Our Devil’s Food Cake, our Molten Fudge, our Cocoa-Loco. Marvelous flavors, all of them, but most of them sat in the cases for weeks, slowly crystallizing. Vanilla, meanwhile, is the number-one-selling flavor in America. You can’t tell me this is simply because of the taste. Not when you have rum raisin available. Or mint chip. Yet Aryanism still carries the day, darlings, even in the ice cream freezer. I don’t like this any more than you do. But there it is.

I think the desire to create will last all my life – I realize that the time for me to be that person has not been available, or should I say right – I have become aware that the young stage of my children’s life is passing and there will be more time for me later – it’s too easy to be a “want it now” person. But I am so glad that I will have more time very soon. Without doubt though, as luck would have it, the very best thing I have ever made is my children. I feel my spirit rise as I listen to Elizabeth’s words, and so I reach over and take the bowl… Before I had children I had a dream. A dream of the sort of mama I wanted to be. One who always had a homemade cake in a pretty tin and a jar of homemade cookies, a stylish handmade home with French-print curtains, a carefully tended cottage garden, lots of time to play together outside and making all our own Christmas presents. Happy children, happy stay-at-home mama and a beautiful life.

It is not enough to live here and now. Not enough for me, anyway. I need those imaginative leaps out of my own time frame and into other places - places where things were done differently. Reading has provided me with that, for the most part, but it is objects, things like these scraps of pottery, that have most keenly conjured up all those elsewheres - inaccessible but eerily available to the imagination. The past is irretrievable, but it lurks. It sends out tantalizing messages, coded signals in the form of a clay pipe stem, a smashed wine bottle. Two leaping fish from twelfth-century Cairo. I can't begin to understand what that time was like, or how the men who made them lived, but I can know that it all happened - that old Cairo existed, and a particular potter. To have the leaping fish sherd on my mantelpiece - and all those other sherds in the cake tin - expands my concept of time. There is a further dimension to memory; it is not just a private asset, but something vast, collective, resonant. And all because fragments of detritus survive, and I can consider them.

Immigrants' resistance to formal and informal pressures to Americanize their food habits varied. Only the most frugal could resist taking advantage of the greater availability of high-status foods which had rarely graced their tables in Europe. They commonly ate more meat in America, particularly beef but also poultry, lamb, and pork. They also indulged more in sweets, particularly sweet cakes and rolls, something many regarded as a peculiarly American habit. Coffee drinking, which perplexed reformers, was in most cases an American-acquired habit. In much of central, eastern, and southern Europe coffee was a high status drink which the poor, especially the peasants, could hardly afford. Slavic immigrants seem to have manifested a particular weakness for coffee. In their homes it was customary to have a pot of coffee on the stove all day long, with members of the family helping themselves at will. Asked if she had changed her diet upon coming to America, a Polish woman replied, 'Naturally, at home everyone had soup for breakfast, and here everyone has coffee and bread.' A Czech immigrant who arrived in 1914 perhaps exemplified the most common attitude toward the presence of all of these old-country luxuries on the table when he recalled that his family thought that in America 'we ate like kings, compared to what we had over there. Oh, it was really heaven.

The Big Ben Problem suggests that introducing a limited time window may encourage people to seize opportunities for treats. Imagine you’ve just gotten a gift certificate for a piece of delicious cake and a beverage at a high-end French pastry shop. Would you rather see the gift certificate stamped with an expiration date two months from today, or just three weeks from now? Faced with this choice, most people were happier with the two-month option, and 68 percent reported that they would use it before this expiration date.25 But when they received a gift certificate for a tasty pastry at a local shop, only 6 percent of people redeemed it when they were given a two-month expiration date, compared to 31 percent of people who were given the shorter three-week window. People given two months to redeem the certificate kept thinking they could do it later, creating another instance of the Big Ben Problem—and leading them to miss out on a delicious treat. Several years ago, Best Buy reported gaining $43 million from gift certificates that went unredeemed,26 propelling some consumer advocates and policy makers to push for extended expiration dates. But this strategy will likely backfire. We may have more success at maximizing our happiness when treats are only available for a limited time.

tart by having an open trunk to a car with lots of anti slip pads along the floor with about ten to fifteen boxes of various sizes to put into the area. try having to configure them in as well as trying to make sure nothing is broke while placing these boxes the cars trunk states to look like a tetris game. when the cars out of room then you try the back seat as well as any open space available. but you also have to take into account who is going to the event as well and if you place certain objects such as a fake cake with points on top of the cupcake box with a flappy lid that can barely stay upright as it is.

A meal needs something sweet at the end, no matter what. Jesse put it best when he was a little guy. Claiming to be too full to finish his dinner, he’d allow that he could, however, eat some cake. He explained that although the stomach itself could be absolutely stuffed, there is an anatomical dessert pocket alongside the stomach that’s ever available for sweets.

We also ate well in the kitchen, and I found that I had inherited my father's palate and appreciation of good food. Our cuisine at home always been rather basic, even in the days when we had a cook, and I became fascinated with the process of creating such wonderful flavors. "Show me how you made that parsley sauce, those meringues, that oyster stew," I'd say to Mrs Robbins, the cook. And if she had a minute to spare, she would show me. After a while, seeing my willingness as well as my obvious aptitude for cooking, she suggested to Mrs Tilley that her old legs were not up to standing for hours any more and that she needed an assistant cook. And she requested me. Mrs Tilley agreed, but only if she didn't have to pay me more money and I should still be available to do my party piece whenever she entertained. And so I went to work in the kitchen. Mrs Robbins found me a willing pupil. After lugging coal scuttles up all those stairs, it felt like heaven to be standing at a table preparing food. We had a scullery maid who did all the most menial of jobs, like chopping the onions and peeling the potatoes, but I had to do the most basic of tasks- mashing the potatoes with lots of butter and cream until there wasn't a single lump, basting the roast so that the fat was evenly crisp. I didn't mind. I loved being amongst the rich aromas. I loved the look of a well-baked pie. The satisfaction when Mrs Robbins nodded with approval at something I had prepared. And of course I loved the taste of what I had created. Now when I went home to Daddy and Louisa, I could say, "I roasted that pheasant. I made that apple tart." And it gave me a great rush of satisfaction to say the words. "You've a good feel of it, I'll say that for you," Mrs Robbins told me, and after a while she even sought my opinion. "Does this casserole need a touch more salt, do you think? Or maybe some thyme?" The part I loved the best was the baking. She showed me how to make pastry, meringues that were light as air, all sorts of delicate biscuits and rich cakes.

She wanted to give people something kind and simple. That wasn't available. The cheap cake was horrible. The expensive cake tasted of greed - of greedy bakers. She couldn't win. Who knew cake was such a bastard?

Pharaoh’s Flour promises the full fidelity of your husband and the eternal good behavior of your children—not only because the delicacies that you create with it can never be forgotten, but also because Pharaoh’s Flour bakes into every cake and pie the ancient spells and curses with which the pharaohs guarded their undisturbed homes and descendants into Eternity. And the ancient spells and curses, once guarded by the wise and wealthy, are now available in your kitchen. Pharaoh’s Flour!

Triple-Chocolate Parfait This recipe comes from Michael Lewis-Anderson, the brilliant chocolate stylist from Wittamer in Brussels, who swears he cannot make his parfaits fast enough for chocolate lovers who come from all around the world for his superlative creations. When melting the chocolates, be sure that the bowls are thoroughly dry first. Just a drop of liquid can cause chocolate to become stiff and unmanageable. Since you are making three distinct mousse layers, whip all the cream in one bowl and then separate it into thirds, and do the same with the egg whites. For a change of pace, instead of serving the three mousses as a cake, divide the recipe in half and layer the three mousses in 8 tall wine goblets. They’re especially elegant when topped with shavings of dark, milk, and white chocolate, or perfect berries during the summer. ONE TALL 9-INCH (23-CM) CAKE, 8 TO 10 SERVINGS, OR 8 GOBLETS 9 ounces [255 grams] bittersweet or semisweet chocolate, chopped 9 ounces [255 grams] white chocolate, chopped 9 ounces [255 grams] milk chocolate, chopped 2¼ cups [560 ml] heavy cream 9 large egg whites Chocolate shavings Lightly oil a 9 × 3-inch (23 × 7.5-cm) springform pan and set it on a serving platter. • In three separate medium-sized heatproof bowls, melt each chocolate successively over a saucepan of simmering water (you can use the same saucepan, just melt one after the other). Remove each chocolate from the heat and set aside to cool to lukewarm. • Whip the cream until it holds soft, droopy peaks. It should be relatively stiff but not dry and curdled. You should have about 6 cups (1½ liters) of whipped cream. • Making sure your chocolate is not hot, fold one-third of the whipped cream (about 2 cups [500 ml]) into the dark chocolate in two separate additions. • Divide the remaining whipped cream between the bowls of milk and white chocolate, then fold the cream into each. • In a clean bowl, beat the egg whites until they are thick and hold their shape, but not dry. • Fold one-third of the egg whites (about 2½ cups [625 ml]) into each chocolate mousse filling, folding until smooth. • Pour the dark chocolate mousse into the prepared cake pan and level the top. Add the milk chocolate mousse, spreading it over the dark chocolate mousse and leveling the top. (If the milk chocolate mousse seems thin, freeze the cake for about 30 minutes before adding the white chocolate mousse.) • Finally add the white chocolate mousse to the top. (It will seem thin, but that is fine.) • Chill the parfait cake for at least 6 hours, or freeze, before removing the sides of the cake pan. The cake should be sliced and served either chilled or frozen. Serve it with the chocolate shavings. • If you are concerned about serving uncooked egg whites, pasteurized egg whites are available in most grocery stores.

She looked out the taxi window at the picturesque Creole cottages and brick Spanish Colonial houses on the way back to the bakery. Piper could understand why New Orleans was an attractive location for filming. The culturally rich neighborhoods and diverse locations, from bayou to big city, provided vivid backdrops. There were willing extras of all shapes, sizes, and ethnicities available, as well as state-of-the-art sound stages and plenty of skilled crew members. Piper also knew that Louisiana offered attractive tax incentives to the film industry to bring in business to New Orleans. The city was working hard to earn the moniker "Hollywood of the South.

Pomona's Feast by Stewart Stafford Home from aggressive begging on November Eve, A horror movie that won't be finished in the background, The pirate's booty or robber's swag is examined. Face in the bag, a cornucopia of scents in the nostrils: Oranges, nuts, burnt popcorn, chocolate, Toffee apples, crisps, Liquorice Allsorts, and Rice Krispie cakes. A smörgåsbord Pomona's feast begins, As a maternal voice advises frugality, To no avail. Noses in the trough, Nothing eaten bears any relation to the thing eaten before or after, Aching gums, jaws, and bellies swiftly ensue. To bed to sleep it off, The next morning, it's déjà vu, The maternal voice again advises eating breakfast first, to no avail. © Stewart Stafford, 2021. All rights reserved.

Rising Loaf, one of Ernakulam's greatest bakeries, creates handcrafted premium made-to-order baked delicacies free of preservatives and additives. Custom cakes, superb gourmet sweets, and delicacies are available. Our blends are one-of-a-kind because they combine a lot of skill and expertise with natural baking ingredients to give you the best sweetness and taste experience possible. Sandwich Bread Supplier in Ernakulam are committed to making the highest-quality breads with no artificial preservatives, colors, or flavors. We take pride in providing an exceptional experience to all of our clients, big and small.

Brownies in Ernakulam One of Ernakulam's best bakeries, Rising Loaf, provides handcrafted premium made-to-order baked treats that are free of preservatives and additives. Custom cakes, delicacies, and gourmet sweets are available. Our blends are one-of-a-kind because they mix a great deal of skill and expertise with natural baking ingredients to provide you with the best sweetness and taste. We take pride in giving every one of our clients, big and small, an amazing experience. Brownies in Ernakulam is committed to making high-quality bread devoid of artificial preservatives, colours, or flavours. All of our bread loaves, cakes, cookies, doughnuts and muffins, and cupcakes are lovingly created in Ernakulam's cleanest environment. The fullness of our clients' grins when they try our exquisite items and return for more is how we define success at Rising Loaf. They're the cherry on top of our cake, the driving force behind our efforts to improve our baking and customer service. To maintain the authentic taste and fresh flavours, we are captivated by using only high-quality and fresh ingredients in our confectioneries. The fullness of our clients' grins when they try our exquisite items and return for more is how we define success at Rising Loaf. They're the cherry on top of our cake, the driving force behind our efforts to improve our baking and customer service. Rising Loaf, one of Ernakulam's best bakeries, was created by friends with a passion for baking with the purpose of making handcrafted premium baked products that are completely free of harmful food preservatives and additives and delivering them to your door.

Satrangi Re” is a compilation of Hindi stories encompassing unique colors of love, relations, friendship, parent-child associations, and passion & emotions. These are my stories, your stories, and stories of our lives. These are the stories of seven different colors, fragrances, and flavors which after placing them together make a splendid rainbow, a vibrant bouquet, and a scrumptious buffet of stories. So, what are you waiting for? Pick up your cup of tea, a mug of coffee, a bowl of Maggi, and dive deep into your childhood innocence, youthful negligence, the hustle & bustle of relationships, the whiff of first love, the huddle of friends, and affectionate scolding of parents. And while doing all this, close your computer’s window and look outside the real window of your house and the window of your heart, which you might not have opened for weeks and months and try to see the splendid rainbow that you may have not seen for a long time. Saw your rainbow? If yes, Congrats. it’s the icing on the cake. If not, don’t worry…you have. Satrangi Re…. Now Available on Amazon and Flipkart....

(ha!) or what to wear (hello London wardrobe) can feel like a burden rather than a benefit. Danes specialise in stress-free simplicity and freedom within boundaries. 6. Be proud Find something that you, or folk from your home town, are really good at and Own It. Celebrate success, from football to tiddlywinks (or crab racing). Wave flags and sing at every available opportunity. 7. Value family National holidays become bonding bootcamps in Denmark and family comes first in all aspects of Danish living. Reaching out to relatives and regular rituals can make you happier, so give both a go. Your family not much cop? Start your own with friends or by using tip #3 (the sex part). 8. Equal respect for equal work Remember, there isn’t ‘women’s work’ and ‘men’s work’, there’s just ‘work’. Caregivers are just as crucial as breadwinners and neither could survive without the other. Both types of labour are hard, brilliant and important, all at the same time. 9. Play Danes love an activity for its own sake, and in the land of Lego, playing is considered a worthwhile occupation at any age. So get building. Create, bake, even draw your own Noel Edmonds caricature. Just do and make things as often as possible (the messier the better). 10. Share Life’s easier this way, honest, and you’ll be happier too according to studies. Can’t influence government policy to wangle a Danish-style welfare state? Take some of your cake round to a neighbour’s, or invite someone over to share your hygge and let the warm, fuzzy feelings flow.

Humans have evolved to crave high-calorie sweet food because when it was only available in small quantities in uncertain intervals, this craving was extremely useful in getting our bodies to obtain as much energy as possible from the environment. However, thanks to our rapid cultural development in the West that has led to people having access to unlimited calories at all times, our craving is now extremely dangerous because of the ubiquity and low cost of this type of food. In other words, our brains and bodies have not really learned that excessive calories are dangerous. Your brain, automatically and unconsciously, is still convinced that your next meal may not be coming for another week, so it will try to get you to gorge on whatever calories are available at the moment. We may know now intellectually and scientifically that eating to excess is not necessary and even unhealthy, but how often has your intellectual and scientific knowledge of calories stopped you from eating that piece of cake after dinner? We are blind to the dangers of eating sweet food because over millions of years of evolution, the vast majority of which was spent in calorie-sparse environments, knowledge of the true dangers of sugar for our bodies would have been useless and in fact dangerous because we would have starved. That is why it is so difficult to override our genetically inherited, or a priori, biological impulses to overeat. The broader point is that our knowledge about the world cannot be judged on whether it is true or not, but only on how useful it is to us.

The ceremony was beautiful, and as Hope and Mark stood beneath the towering floral arch, I couldn't help but think this scene truly looked like something out of a fairytale wedding. I even started feeling a little emotional--- until they started to recite their vows. Hope had told me earlier that she and Mark had written their own vows but failed to say more about them. At first, I thought my hearing had failed or I was having some kind of stroke. "What language is that?" I whispered to Dom from our perch in the back. "I... I actually think it's a pretend language," he replied. "What are you talking about?" I asked. "What do you mean pretend language?" "Do you have one of the programs with you?" he asked. "I bet there's a note in there about it." "No, but let me grab one." I didn't have to go far before I found the table at the back of the aisle and a basket full of programs. Each program was iridescent, in the shape of a flower with a beautiful lilac ribbon tied at the bottom. Under the order of service, a small line read: "The bride and groom have chosen to recite their own vows to one another in their favorite mythical tongue: Sindarin, one of the Elvish languages of Tolkein." My eyes were wide as saucers. Both the Elvish and English translations were printed below for everyone to follow along. Dom was going to lose it for sure. I quietly moved back to my seat next to Dom, who was still filming. "You're not going to believe what I'm about to tell you," I whispered as I casually fanned myself with the floral program. "What is it?" he asked. "It's Elvish," I said, holding back a laugh. "What?" he replied a little too loud. "Keep your voice down," I said, now pointing to the line in the program as proof. "Like, from The Lord of the Rings?" "I can't believe she didn't mention this to me earlier," I said. "But yes, I think so. This wedding is just full of surprises." "For once, I'm at a loss for words," Dom said. "They are clearly perfect for each other if this was something they both enjoyed. I bet they go to all those conferences for people who like fantasy stuff." "Maybe that's what they're doing for their honeymoon," I added. "I haven't asked them about it yet. If it is, I'm going to die." We were both holding back giggles at this point, but thankfully the couple finished reciting whatever it was they were saying to each other. I wondered whether we'd need to add subtitles to our video if we showed this part of the ceremony. As soon as the officiant pronounced them man and wife, the ceremony musicians played a set of chimes and the officiant asked for every guest to open the small box that was placed at the base of every bench. Inside each box was a butterfly that flew into the air and fluttered around the entire area above all the guests. I supposed that since real fairies weren't available, butterflies were the next best option. It was actually the perfect ending to this mythical ceremony, and everyone cheered in delight.

Young people had always wanted to do things their own way, and Bert had been no different. Only nowadays, there seemed to be this compulsion to eat up everything that was available to you and to let everybody know about it in real time, without figuring out things for yourself first.

WHITE PEACH AND BLUEBERRY SALAD WITH ROSE SYRUP Salade de Pêches Blanches à la Rose It's nearly impossible to improve on the white peaches in Provence, but I did find a bottle of locally made rose syrup in the boulangerie that piqued my interest. This makes a quick but surprisingly elegant dessert for guests. 4 perfectly ripe white peaches, cut into 1/2-inch slices 1 cup blueberries 1-2 teaspoons rose syrup Combine all the ingredients. Serves 4. Tip: Rose syrup is available online and from some specialty supermarkets. A small bottle will keep forever in the fridge. You can use it to make champagne cocktails or raspberry smoothies, or to flavor a yogurt cake. You may find rosewater, which is unsweetened (and very concentrated), at a Middle Eastern grocery. Use it sparingly (a few drops plus 1 or 2 teaspoons of sugar for this recipe), otherwise your fruit salad will taste like soap.

To me, nothing showed how much times had changed more than the disappearance of the charlotte au chocolat. (It still appeared at weddings and special events, but was no longer available on the regular menu.) This came about when my mother stopped baking the desserts herself and hired a procession of young pastry chefs. These pastry chefs had gone to culinary school, and apparently they didn't understand charlotte au chocolat. It was an old-fashioned dessert, whose beauty spoke for itself; it didn't need any frills. But the pastry chefs liked embellishing desserts with frills now: star-shaped cookies and chocolate cigarettes and spun sugar that looked like golden spiderwebs. Now, whenever I ordered dessert, I chose from clementine granita with red-wine-poached pears, almond cake trimmed with candied orange rind, or triple-crème cheesecakes, soft and dripping with huckleberry sauce. Charlotte au chocolat was gone.

Couldn’t I, for once, fight in a field full of fragrant flowers with a small clean stream to wash the blood away after? I hated caked blood on my skin. Or a Chinese restaurant with steamed dumplings and Kung Pao chicken available for later? Food after a fight was always welcome.

Only nowadays, there seemed to be this compulsion to eat up everything that was available to you and to let everybody know about it in real time, without figuring out things for yourself first. No, love was not the only thing that counted. What people could say or do to hurt you also mattered.

Now was not the time to start ogling him like he was the last available slice of her favorite mango ice cream cake.

Right thinking is necessarily an open process, and the only science and history of full value to men consist of what is generally and clearly known; this is surely a platitude, but we have still to discover how to preserve our centres of philosophy and research from the caking and darkening accumulations of narrow and dingy-spirited specialists. We have still to ensure that a man of learning shall be none the less a man of affairs, and that all that can be thought and known is kept plainly, honestly, and easily available to the ordinary men and women who are the substance of mankind. The

Like families all over Japan, that morning we tucked into a special New Year's breakfast soup called ozoni. Although recipes vary from region to region, they all contain mochi because the pounded rice dumplings symbolize the breaking of "bread" with the New Year's deity Toshigami-sama. The rest of the ingredients in the soup, aside from the dashi base, vary according to what is fresh and regionally available. So around Hiroshima, for example, cooks add oysters, prawns, and saltwater eel caught from the nearby Inland Sea to their ozoni, while natives of Tokyo toss in nubbins of chicken, sliced fish cake, and spinach-like greens. For those living in Kyoto, the ozoni always includes lots of sweet white miso.

in the middle. You have to be strong and leave well alone.’ ‘Oh, but suppose it’s a bit too hot and the cakes burn?’ Libby wailed. ‘My mother is a really good cook. It would be awful to give her burnt cake; don’t you think perhaps . . . ?’ ‘Oh, Libby, use your loaf,’ Matthews implored. ‘You can cut burnt off, but there’s nothing you can do if it goes all slimy in the middle and I must say,’ he added, beginning to pile utensils into the yellow bowl, ‘the mixture tastes absolutely delicious. I think raw cake is even nicer than the cooked sort.’ He intercepted Libby’s longing glance towards the oven and chuckled. ‘You start the washing up and I’ll dry, then we’ll put all the things away, and by the time we’ve done that, the cake will very likely be cooked.’ The cake was a great success; Libby lovingly clapped the two halves together with raspberry jam in between, and wrote Welcome, Mummy and Daddy in her very best writing. Icing had not been available since the beginning of the war, but a piece of white card propped up on top of the cake was the next best thing. However, it was only Neil who came striding across the yard halfway through Thursday afternoon. Libby and Matthew had been hanging about the lane all day but as luck would have it had gone back to the house to lay the table for high tea when their visitor arrived. Neil gave a shout, stood his suitcase and bag down and caught Libby as she

Welcome to my headquarters." Maverick teased playfully as he stood back from the door and allowed them to enter inside the basement room. "The champagne dust fountain is situated directly on your left and the grimy, cobweb spa is just on your right. Just in case you feel the need to relax and poison your pores. There are no mud-cakes available today, I'm completely out of those, I've run out of stock.

2. Keep a wide variety of foods available and accessible

Foods are only available if they are actually accessible. As psychologist Signe Darpinian points out, it’s important that you have a selection of foods equally accessible. When you’re hungry and in a time crunch it helps to have a variety of foods that you can eat within the same amount of time. So cutting up the watermelon and boiling the eggs ahead of time will afford you the luxury to choose what you really want—even when you’re in a rush.

WaterLess Urinal Swachh Bharat Abhiyan (Clean India Mission) accelerate sanitation coverage in rural and urban areas. Stakeholders and people from all sections of society have welcomed it as a major step to achieve a healthy and hygienic environment for the citizens of India. This is retrofit waterless urinal technology that gets fitted at base of urinal bowl. It consists of an inlet and outlet cartridge through which urine passes and seals the outlet once the urine is drained out. The technology converts conventional urinal into waterless urinal. No need to remove the old urinal bowl. Advantages:- Waterless urinals do not require a constant source of water Can be built and repaired with locally available materials Low capital and operating costs Waterless urinals produce fewer odours than urinals with water flush and also have no problems with urinal cakes (odour and urinal cakes occur when urine is mixed with water) Waterless urinals contribute to water saving at the greatest possible degree Waterless urinals allow the pure and undiluted collection of urine for reuse, e.g. as fertilizer in urban farming (after appropriate treatment, e.g. storage) and can contribute to closed loop economy, or for effective anaerobic treatment by e.g. an anaerobic ammonium oxidation (anamox) reactor Surface water and aquifers are protected from nutrients and pharmaceuticals if the urine is collected separately Special Feature :- One time fitment Hygienic - Dry restroom prevents bacteria cultivation No Flushing Allocation of transport resources, including the management and regulation of existing transportation activities. No Consumables Waterless and Odorless No Recurring Costs Longer Shelf Life Low & Easy Maintenance Just wipe and clean Structural Feature :- Thin-walled lighted weight Low porosity Ease of transportation Modular Design Flexible in design Minimal surface cracking