Carrot Day Quotes

The day is not far off when one ordinary carrot may be pregnant with revolution.

To-day I think Only with scents, - scents dead leaves yield, And bracken, and wild carrot's seed, And the square mustard field; Odours that rise When the spade wounds the root of tree, Rose, currant, raspberry, or goutweed, Rhubarb or celery; The smoke's smell, too, Flowing from where a bonfire burns The dead, the waste, the dangerous, And all to sweetness turns. It is enough To smell, to crumble the dark earth, While the robin sings over again Sad songs of Autumn mirth." - A poem called DIGGING.

Bedtime makes you realize how completely incapable you are of being in charge of another human being. My children act like they’ve never been to sleep before. “Bed? What’s that? No, I’m not doing that.” They never want to go to bed. This is another thing that I will never have in common with my children. Every morning when I wake up, my first thought is, “When can I come back here?” It’s the carrot that keeps me motivated. Sometimes going to bed feels like the highlight of my day. Ironically, to my children, bedtime is a punishment that violates their basic rights as human beings. Once the lights are out, you can expect at least an hour of inmates clanging their tin cups on the cell bars.

The day is coming when a single carrot, freshly observed, will set off a revolution.

The Chair I’m writing to you, who made the archaic wooden chair look like a throne while you sat on it. Amidst your absence, I choose to sit on the floor, which is dusty as a dry Kansas day. I am stoic as a statue of Buddha, not wanting to bother the old wooden chair, which has been silent now for months. In this sunlit moment I think of you. I can still picture you sitting there-- your forehead wrinkled like an un-ironed shirt, the light splashed on your face, like holy water from St. Joseph’s. The chair, with rounded curves like that of a full-figured woman, seems as mellow as a monk in prayer. The breeze blows from beyond the curtains, as if your spirit has come back to rest. Now a cloud passes overhead, and I hush, waiting to hear what rests so heavily on the chair’s lumbering mind. Do not interrupt, even if the wind offers to carry your raspy voice like a wispy cloud.

When the Italian poet Dante described the center of hell in his poem The Divine Comedy, he got it wrong. The epicenter of Hades isn't Satan trapped in a block of ice munching on Judas Iscariot like an everlasting carrot stick. The center of hell is a restaurant on Mother's Day.

The day is coming when a single carrot, freshly observed, will set off a revolution.

The day is coming when a single carrot, freshly observed, will set off a revolution. Paul Cezanne

You're not suggesting that Vetinari tucks into a nice rat every day?" said Angua. "I've heard he uses rats as spies, so I don't think he'd use them as elevenses," said Carrot.

Happiness There's just no accounting for happiness, or the way it turns up like a prodigal who comes back to the dust at your feet having squandered a fortune far away. And how can you not forgive? You make a feast in honor of what was lost, and take from its place the finest garment, which you saved for an occasion you could not imagine, and you weep night and day to know that you were not abandoned, that happiness saved its most extreme form for you alone. No, happiness is the uncle you never knew about, who flies a single-engine plane onto the grassy landing strip, hitchhikes into town, and inquires at every door until he finds you asleep midafternoon as you so often are during the unmerciful hours of your despair. It comes to the monk in his cell. It comes to the woman sweeping the street with a birch broom, to the child whose mother has passed out from drink. It comes to the lover, to the dog chewing a sock, to the pusher, to the basket maker, and to the clerk stacking cans of carrots in the night. It even comes to the boulder in the perpetual shade of pine barrens, to rain falling on the open sea, to the wineglass, weary of holding wine.

I loved them: my own bright dead things. I’m thirty-five and remember all that I’ve done wrong. Yesterday I was nice, but in truth I resented the contentment of the field. Why must we practice this surrender? What I mean is: there are days I still want to kill the carrots because I can.

But the kitchen will not come into its own again until it ceases to be a status symbol and becomes again a workshop. It may be pastel. It may be ginghamed as to curtains and shining with copper like a picture in a woman's magazine. But you and I will know it chiefly by its fragrances and its clutter. At the back of the stove will sit a soup kettle, gently bubbling, one into which every day are popped leftover bones and vegetables to make stock for sauces or soup for the family. Carrots and leeks will sprawl on counters, greens in a basket. There will be something sweet-smelling twirling in a bowl and something savory baking in the oven. Cabinet doors will gape ajar and colored surfaces are likely to be littered with salt and pepper and flour and herbs and cheesecloth and pot holders and long-handled forks. It won't be neat. It won't even look efficient. but when you enter it you will feel the pulse of life throbbing from every corner. The heart of the home will have begun once again to beat.

Some enterprising rabbit had dug its way under the stakes of my garden again. One voracious rabbit could eat a cabbage down to the roots, and from the looks of things, he'd brought friends. I sighed and squatted to repair the damage, packing rocks and earth back into the hole. The loss of Ian was a constant ache; at such moments as this, I missed his horrible dog as well. I had brought a large collection of cuttings and seeds from River Run, most of which had survived the journey. It was mid-June, still time--barely--to put in a fresh crop of carrots. The small patch of potato vines was all right, so were the peanut bushes; rabbits wouldn't touch those, and didn't care for the aromatic herbs either, except the fennel, which they gobbled like licorice. I wanted cabbages, though, to preserve a sauerkraut; come winter, we would want food with some taste to it, as well as some vitamin C. I had enough seed left, and could raise a couple of decent crops before the weather turned cold, if I could keep the bloody rabbits off. I drummed my fingers on the handle of my basket, thinking. The Indians scattered clippings of their hair around the edges of the fields, but that was more protection against deer than rabbits. Jamie was the best repellent, I decided. Nayawenne had told me that the scent of carnivore urine would keep rabbits away--and a man who ate meat was nearly as good as a mountain lion, to say nothing of being more biddable. Yes, that would do; he'd shot a deer only two days ago; it was still hanging. I should brew a fresh bucket of spruce beer to go with the roast venison, though . . . (Page 844)

You see," said Colon, "thieves are organized here. I mean, it's official. They're allowed a certain amount of thieving. Not that they do much these days, mind you. If you pay them a little premium every year they give you a card and leave you alone. Saves time and effort all around." "And all thieves are members?" said Angua. "Oh, yes," said Carrot. "Can't go thieving in Ankh-Morpork without a Guild permit. Not unless you've got a special talent." "Why? What happens? What talent?" she said. "Well, being able to survive being hung upside down from one of the gates with your ears nailed to your knees," said Carrot.

And what do we get for our faith? For the centuries we’ve given this church or that one our gifts of blood and treasure? The assurance that heaven is waiting for us at the end of it all, and when we get there, the punchline will be explained and we’ll say, ‘Oh yeah! Now I get it.’ That’s the big payoff. It’s dinned into our ears from our earliest days: heaven, heaven, heaven! We will see our lost children, our dear mothers will take us in their arms! That’s the carrot.

Vimes stared. It was true about the dogs. There didn't seem to be quite so many mooching around these days, and that was a fact. But he'd visited a few dwarf bars with Carrot, and knew that dwarfs would indeed eat dog, but only of they couldn't get rat. And ten thousand dwarfs eating continuously with knife, fork, and shovel wouldn't make a dent in Ankh-Morpork's rat population. It was a major feature in dwarvish letters back home: come on, everyone, and bring the ketchup.

Whenever somebody challenges me with the notion that killing carrots is no different to killing cows, I make a point of pointing out how different they would feel if they spent the day weeding in the garden, or the day slaughtering chickens. Just to make it clear how ridiculous they are being, because there can be no doubt, their argument is ridiculous, there isn’t a person out there who given both scenarios would look at them and say “yes they are the same”. I like to state this clearly, because I understand that even if the person challenging me refuses to acknowledge the difference, others who come along later and read the conversation will see both sides to the argument and maybe it will help these new people to not start presenting the same kind of ridiculous logic in opposition towards compassionate living.

Her hands felt their way blindly along the ridges and canyons and defiles of the spine, the firm root-spread hillocks of the withers. She rolled her bony knuckles all along the fallen tree of scar tissue at the crest of the back, prying up its branches, loosening its teeth. And it must be having some effect: when she walked Pelter these days he wasn't the sour fellow he used to be, he was sportive, even funny. She had walked him this morning until the rising sun snagged in the hackberry thicket. As they swung around the barn, she took a carrot from her pocket and gave him the butt and noisily toothed the good half herself. He curvetted like a colt, squealed, and cow-kicked alarmingly near her groin. Okay, okay, she said, and handed it over. She was glad there was no man around just then to tell her to show that horse who was boss. When they were back in the stall and she turned to leave, she found he had taken he whole raincoat in his mouth and was chewing it--the one she was wearing. She twisted around with difficulty and pried it out of his mouth. He eyed her ironically. Just between us, is this the sort of horse act I really ought to discipline? she asked him, smoothing out her coat. I simply incline to your company, he replied.

It's a sad donkey that runs out of carrots.

1 The summer our marriage failed we picked sage to sweeten our hot dark car. We sat in the yard with heavy glasses of iced tea, talking about which seeds to sow when the soil was cool. Praising our large, smooth spinach leaves, free this year of Fusarium wilt, downy mildew, blue mold. And then we spoke of flowers, and there was a joke, you said, about old florists who were forced to make other arrangements. Delphiniums flared along the back fence. All summer it hurt to look at you. 2 I heard a woman on the bus say, “He and I were going in different directions.” As if it had something to do with a latitude or a pole. Trying to write down how love empties itself from a house, how a view changes, how the sign for infinity turns into a noose for a couple. Trying to say that weather weighed down all the streets we traveled on, that if gravel sinks, it keeps sinking. How can I blame you who kneeled day after day in wet soil, pulling slugs from the seedlings? You who built a ten-foot arch for the beans, who hated a bird feeder left unfilled. You who gave carrots to a gang of girls on bicycles. 3 On our last trip we drove through rain to a town lit with vacancies. We’d come to watch whales. At the dock we met five other couples—all of us fluorescent, waterproof, ready for the pitch and frequency of the motor that would lure these great mammals near. The boat chugged forward—trailing a long, creamy wake. The captain spoke from a loudspeaker: In winter gray whales love Laguna Guerrero; it’s warm and calm, no killer whales gulp down their calves. Today we’ll see them on their way to Alaska. If we get close enough, observe their eyes—they’re bigger than baseballs, but can only look down. Whales can communicate at a distance of 300 miles—but it’s my guess they’re all saying, Can you hear me? His laughter crackled. When he told us Pink Floyd is slang for a whale’s two-foot penis, I stopped listening. The boat rocked, and for two hours our eyes were lost in the waves—but no whales surfaced, blowing or breaching or expelling water through baleen plates. Again and again you patiently wiped the spray from your glasses. We smiled to each other, good troopers used to disappointment. On the way back you pointed at cormorants riding the waves— you knew them by name: the Brants, the Pelagic, the double-breasted. I only said, I’m sure whales were swimming under us by the dozens. 4 Trying to write that I loved the work of an argument, the exhaustion of forgiving, the next morning, washing our handprints off the wineglasses. How I loved sitting with our friends under the plum trees, in the white wire chairs, at the glass table. How you stood by the grill, delicately broiling the fish. How the dill grew tall by the window. Trying to explain how camellias spoil and bloom at the same time, how their perfume makes lovers ache. Trying to describe the ways sex darkens and dies, how two bodies can lie together, entwined, out of habit. Finding themselves later, tired, by a fire, on an old couch that no longer reassures. The night we eloped we drove to the rainforest and found ourselves in fog so thick our lights were useless. There’s no choice, you said, we must have faith in our blindness. How I believed you. Trying to imagine the road beneath us, we inched forward, honking, gently, again and again.

An average worker could afford slightly less than ten kilos of carrots per day at the turn of the twentieth century, while he could afford nearly sixty kilos per day at the turn of the twenty-first century.

What was Art, after all, if not simply giving out what you have inside you? ... Wasn't a bunch of carrots, yes, a bunch of carrots, studied directly and painted simply, personally, as you see it yourself, as good as any of the run-of-the-mill, made-to-measure Ecole des Beaux-Arts stuff, painted with tobacco juice? The day was not far off when one solitary, original carrot might be pregnant with revolution! (35)

It’s different and bold. It stands out amongst a blank world of black, white, and gray. Orange is the early morning sun stretching across the sky and the color of a burning ember standing tall in the middle of a beach bonfire. It’s leaves in the fall, carrots in Nana’s vegetable soup on a cold winter day, tulips in the spring, and the ladybugs in the middle of the grassy park on a hot summer afternoon. Orange is life. It’s unexpected but beautiful.

Spiritual but not religious” is an expression of a very human yearning for an opening of mind and heart—a sense of soul and spirit that enhances day-to-day experience instead of tamping it down and channeling it into the narrow confines of stick-and-carrot orthodoxy. It’s a rejection of traditional tenets and pieties, of doctrine and dogma and judgment. It resists the usual attempts to pigeonhole, saying, “Spare me your labels.” It is, at heart, agnostic. —

Upon returning from the store, he would put the meat into the freezer, hide his favorite fruits in the bathroom cabinet, and stuff everything else into the crisper. It was, of course, too late for crisp, but he took the refrigerator drawer at its word, insisting that it was capable of reviving the dead and returning them, hale and vibrant, to the prime of their lives. Subjected to a few days in his beloved crisper, a carrot would become as pale and soft as a flaccid penis. "Hey," he'd say. "Somebody ought to eat this before it goes bad." He'd take a bite, and the rest of us would wince at the unnatural silence. Too weak to resist, the carrot quietly surrendered to the force of his jaws. An overcooked hot dog would have made more noise. Wiping the juice from his lips, he would insist that this was the best carrot he'd ever eaten. "You guys don't know what you're missing." I think we had a pretty good idea.

The moment I was old enough to play board games I fell in love with Snakes and Ladders. O perfect balance of rewards and penalties O seemingly random choices made by tumbling dice Clambering up ladders slithering down snakes I spent some of the happiest days of my life. When in my time of trial my father challenged me to master the game of shatranji I infuriated him by preferring to invite him instead to chance his fortune among the ladders and nibbling snakes. All games have morals and the game of Snakes and Ladders captures as no other activity can hope to do the eternal truth that for every ladder you climb a snake is waiting just around the corner and for every snake a ladder will compensate. But it's more than that no mere carrot-and-stick affair because implicit in the game is the unchanging twoness of things the duality of up against down good against evil the solid rationality of ladders balances the occult sinuousities of the serpent in the opposition of staircase and cobra we can see metaphorically all conceivable opposition Alpha against Omega father against mother here is the war of Mary and Musa and the polarities of knees and nose... but I found very early in my life that the game lacked one crucial dimension that of ambiguity - because as events are about to show it is also possible to slither down a ladder and lcimb to truimph on the venom of a snake... Keeping things simple for the moment however I recrod that no sooner had my mother discovered the ladder to victory represented by her racecourse luck than she was reminded that the gutters of the country were still teeming with snakes.

Peasant families ate pork, beef, or game only a few times a year; fowls and eggs were eaten far more often. Milk, butter, and hard cheeses were too expensive for the average peasant. As for vegetables, the most common were cabbage and watercress. Wild carrots were also popular in some places. Parsnips became widespread by the sixteenth century, and German writings from the mid-1500s indicate that beet roots were a preferred food there. Rutabagas were developed during the Middle Ages by crossing turnips with cabbage, and monastic gardens were known for their asparagus and artichokes. However, as a New World vegetable, the potato was not introduced into Europe until the late 1500s or early 1600s, and for a long time it was thought to be merely a decorative plant. "Most people ate only two meals a day. In most places, water was not the normal beverage. In Italy and France people drank wine, in Germany and England ale or beer.

What I know is this: The truth is ultimately life affirming. Even when it was ugly and inconvenient and has the potential to dismantle your life. It feels like relief even when it's painful...in a "this is real and therefore you can stand on it" way. The truth is uncomfortable but confining. You know the difference when you feel it. For most of my life I believed I had to lie to get what I needed. I'm guessing somewhere inside, you believe this, too...While lying almost works, just like drinking almost works, neither will ever take us all the way home. While the path may be longer and harder and a little lonelier at times, honesty will always move you closer to love, not further away. Today I don't walk around looking over my shoulder, afraid of being found out. I don't fear picking up my phone or looking at texts or opening my mail. I don't protect different versions of myself, and I don't have to keep track of my stories, because there aren't any - there's just the one life I'm living. I'll never forget the day it hit me that things were altogether different...My mind started to wander, searching for the familiar grooves of worry or scheming or protection to run down, but there wasn't anything there but smooth spaciousness. There was the warm sun making rainbows behind my eyelids and my bare feet hitting the baking asphalt and a bit of chewed-up carrot in my mouth. I had nothing left to hide.

Who can explain why a few words in a particular tone can clear acres of sudden unfamiliarity? ...Would that person look up and grin, and find him grinning back, full of the sweet miraculous relief of having been perfectly received? ...He was saying, if it's not carrots, it's something else; he was saying, How futile life is, the slicing of carrots, the eating of meals; he was saying, How wonderful life is, to come home to the security of carrots in the kitchen; he was saying, Another day come to its devastating close. He was saying all this and I heard him because he was like me, entirely ambivalent about life. It was almost a question: Should I be full of joy or despair, Rosie? Joy, my face always replied to him, not because I felt sure that was the answer, but because I'd begun to want to make it his.

Maria was frightened. “Say nothing to anybody,” she told Catalina, “not even to Uncle Domingo. I will talk to him after supper and he will decide what had better be done. Now in heaven’s name clean the carrots or we shall have no soup to eat.” Catalina was not satisfied with this, but her mother bade her be quiet and do as she was told. Presently Domingo came in. He was not drunk, but neither was he sober, and he was in high spirits. He was a man who liked to hear himself talk and, while they had supper, for Catalina’s benefit he held forth loquaciously on the events of the day.

I don’t like stories. I like moments. I like night better than day, moon better than sun, and here-and-now better than any sometime-later. I also like birds, mushrooms, the blues, peacock feathers, black cats, blue-eyed people, heraldry, astrology, criminal stories with lots of blood, and ancient epic poems where human heads can hold conversations with former friends and generally have a great time for years after they’ve been cut off. I like good food and good drink, sitting in a hot bath and lounging in a snowbank, wearing everything I own at once, and having everything I need close at hand. I like speed and that special ache in the pit of the stomach when you accelerate to the point of no return. I like to frighten and to be frightened, to amuse and to confound. I like writing on the walls so that no one can guess who did it, and drawing so that no one can guess what it is. I like doing my writing using a ladder or not using it, with a spray can or squeezing the paint from a tube. I like painting with a brush, with a sponge, and with my fingers. I like drawing the outline first and then filling it in completely, so that there’s no empty space left. I like letters as big as myself, but I like very small ones as well. I like directing those who read them here and there by means of arrows, to other places where I also wrote something, but I also like to leave false trails and false signs. I like to tell fortunes with runes, bones, beans, lentils, and I Ching. Hot climates I like in the books and movies; in real life, rain and wind. Generally rain is what I like most of all. Spring rain, summer rain, autumn rain. Any rain, anytime. I like rereading things I’ve read a hundred times over. I like the sound of the harmonica, provided I’m the one playing it. I like lots of pockets, and clothes so worn that they become a kind of second skin instead of something that can be taken off. I like guardian amulets, but specific ones, so that each is responsible for something separate, not the all-inclusive kind. I like drying nettles and garlic and then adding them to anything and everything. I like covering my fingers with rubber cement and then peeling it off in front of everybody. I like sunglasses. Masks, umbrellas, old carved furniture, copper basins, checkered tablecloths, walnut shells, walnuts themselves, wicker chairs, yellowed postcards, gramophones, beads, the faces on triceratopses, yellow dandelions that are orange in the middle, melting snowmen whose carrot noses have fallen off, secret passages, fire-evacuation-route placards; I like fretting when in line at the doctor’s office, and screaming all of a sudden so that everyone around feels bad, and putting my arm or leg on someone when asleep, and scratching mosquito bites, and predicting the weather, keeping small objects behind my ears, receiving letters, playing solitaire, smoking someone else’s cigarettes, and rummaging in old papers and photographs. I like finding something lost so long ago that I’ve forgotten why I needed it in the first place. I like being really loved and being everyone’s last hope, I like my own hands—they are beautiful, I like driving somewhere in the dark using a flashlight, and turning something into something completely different, gluing and attaching things to each other and then being amazed that it actually worked. I like preparing things both edible and not, mixing drinks, tastes, and scents, curing friends of the hiccups by scaring them. There’s an awful lot of stuff I like.

Paul Cézanne referred when he said, ‘The day is coming when a single carrot, freshly observed, will trigger a revolution.’* It is the revolution to which Max Planck, developer of quantum theory, referred when he said, ‘I regard consciousness as fundamental. I regard matter as derivative from consciousness.

6 apples 1 bunch grapes 20 ounces frozen peaches 20 ounces frozen blueberries 15 ounces frozen strawberries 10 ounces frozen mixed berries 6 ounces of mango chunks 3 bananas 1 bunch kale 20 ounces spinach 20 ounces spring mix greens Stevia sweetener (packets) Bag of ground flaxseeds (often in vitamin section) Fruit and veggies of your choice to munch on (such as apples, carrots, celery, etc.) Raw or unsalted nuts and seeds to snack on Detox tea (by Triple Leaf or Yogi brands) Sea salt (or any uniodized sea salt) OPTIONAL: Non-dairy/plant-based protein powder, such as RAW Protein by Garden of Life or SunWarrior

Was I sleeping, while the others suffered? Am I sleeping now? To-morrow, when I wake, or think I do, what shall I say of to-day? That with Estragon my friend, at this place, until the fall of night, I waited for Godot? That Pozzo passed, with his carrier, and that he spoke to us? Probably. But in all that what truth will there be? (Estragon, having struggled with his boots in vain, is dozing off again. Vladimir looks at him.) He’ll know nothing. He’ll tell me about the blows he received and I’ll give him a carrot. (Pause.) Astride of a grave and a difficult birth. Down in the hole, lingeringly, the grave-digger puts on the forceps. We have time to grow old. The air is full of our cries. (He listens.) But habit is a great deadener. (He looks again at Estragon.) At me too someone is looking, of me too someone is saying, He is sleeping, he knows nothing, let him sleep on. (Pause.) I can’t go on! (Pause.) What have I said?

When you carry conflict states around with you they can occupy and compete for your mental workspace and attentional resources. You’re so busy carrying that load that very few attentional resources remain to overcome automatic tendencies. Any salient thing will grab you—and keep you longer. So, if you’ve had a long and demanding day—say, you’re stressed, anxious, or preoccupied—you’re more likely to go for the bright shiny thing. You’ll grab the cookies instead of the carrots. You’ll click the flashing ad. You’ll spend the money you meant to save. You’ll spend something even more precious—your attention—in places you never intended to.

I never leave home without my cayenne pepper. I either stash a bottle of the liquid extract in my pocket book or I stick it in the shopping cart I pull around with me all over Manhattan. When it comes to staying right side up in this world, a black woman needs at least three things. The first is a quiet spot of her own, a place away from the nonsense. The second is a stash of money, like the cash my mother kept hidden in the slit of her mattress. The last is several drops of cayenne pepper, always at the ready. Sprinkle that on your food before you eat it and it’ll kill any lurking bacteria. The powder does the trick as well, but I prefer the liquid because it hits the bloodstream quickly. Particularly when eating out, I won’t touch a morsel to my lips ‘til it’s speckled with with cayenne. That’s just one way I take care of my temple, aside from preparing my daily greens, certain other habits have carried me toward the century mark. First thing I do every morning is drink four glasses of water. People think this water business is a joke. But I’m here to tell you that it’s not. I’ve known two elderly people who died of dehydration, one of whom fell from his bed in the middle of the night and couldn’t stand up because he was so parched. Following my water, I drink 8 ounces of fresh celery blended in my Vita-mix. The juice cleanses the system and reduces inflammation. My biggest meal is my first one: oatmeal. I soak my oats overnight so that when I get up all I have to do is turn on the burner. Sometimes I enjoy them with warm almond milk, other times I add grated almonds and berries, put the mixture in my tumbler and shake it until it’s so smooth I can drink it. In any form, oats do the heart good. Throughout the day I eat sweet potatoes, which are filled with fiber, beets sprinkled with a little olive oil, and vegetables of every variety. I also still enjoy plenty of salad, though I stopped adding so many carrots – too much sugar. But I will do celery, cucumbers, seaweed grass and other greens. God’s fresh bounty doesn’t need a lot of dressing up, which is why I generally eat my salad plain. From time to time I do drizzle it with garlic oil. I love the taste. I also love lychee nuts. I put them in the freezer so that when I bite into them cold juice comes flooding out. As terrific as they are, I buy them only once in awhile. I recently bit into an especially sweet one, and then I stuck it right back in the freezer. “Not today, Suzie,” I said to myself, “full of glucose!” I try never to eat late, and certainly not after nine p.m. Our organs need a chance to rest. And before bed, of course, I have a final glass of water. I don’t mess around with my hydration.

I never knew what Mother knowed, Like how a thread and needle sewed, And how a kiss healed boo-boos fast. Why family knots were made to last. I never knew how Mother saw A caring man in angry pa, A smile beneath the teary gloom, A game inside a messy room. I never knowed what Mother knew, Like how to smile when days were blue, And how to laugh for laughter’s sake, While giving up her slice of cake. I never saw what Mother see’d Like honor pulling garden weeds, Or deep confessions in a look, And hope alive in storybooks. I never knew how Mother knowed To hand out carrots when it snowed, And why hot cocoa liked the rain, While naptime kept a person sane. For mother knowed and see’d it all. A winner in a strike-out ball. A 'yes, please' in a shoulder shrug. A 'love you mostest' in a hug. Perhaps, someday, I’ll come to know What Mother saw and knowed as so. Like how 'I’m right' can be all wrong, And why the night requires a song. But of the things I learned and knew I never doubted one thing true. My mother made it crystal clear, she knowed and loved me ever dear.

We're in her bedroom,and she's helping me write an essay about my guniea pig for French class. She's wearing soccer shorts with a cashmere sweater, and even though it's silly-looking, it's endearingly Meredith-appropriate. She's also doing crunches. For fun. "Good,but that's present tense," she says. "You aren't feeding Captain Jack carrot sticks right now." "Oh. Right." I jot something down, but I'm not thinking about verbs. I'm trying to figure out how to casually bring up Etienne. "Read it to me again. Ooo,and do your funny voice! That faux-French one your ordered cafe creme in the other day, at that new place with St. Clair." My bad French accent wasn't on purpose, but I jump on the opening. "You know, there's something,um,I've been wondering." I'm conscious of the illuminated sign above my head, flashing the obvious-I! LOVE! ETIENNE!-but push ahead anyway. "Why are he and Ellie still together? I mean they hardly see each other anymore. Right?" Mer pauses, mid-crunch,and...I'm caught. She knows I'm in love with him, too. But then I see her struggling to reply, and I realize she's as trapped in the drama as I am. She didn't even notice my odd tone of voice. "Yeah." She lowers herself slwoly back to the floor. "But it's not that simple. They've been together forever. They're practically an old married couple. And besides,they're both really...cautious." "Cautious?" "Yeah.You know.St. Clair doesn't rock the boat. And Ellie's the same way. It took her ages to choose a university, and then she still picked one that's only a few neighborhoods away. I mean, Parsons is a prestigious school and everything,but she chose it because it was familiar.And now with St. Clair's mom,I think he's afraid to lose anyone else.Meanwhile,she's not gonna break up with him,not while his mom has cancer. Even if it isn't a healthy relationship anymore." I click the clicky-button on top of my pen. Clickclickclickclick. "So you think they're unhappy?" She sighs. "Not unhappy,but...not happy either. Happy enough,I guess. Does that make sense?" And it does.Which I hate. Clickclickclickclick. It means I can't say anything to him, because I'd be risking our friendship. I have to keep acting like nothing has changed,that I don't feel anything ore for him than I feel for Josh.

The day we were all allowed to bring our pets into the classroom was going to be special. It was a nice sunny morning and Batty my black mouse had been spruced up for the occasion. He was in his new second-hand plastic cage, it was mustard coloured, had the mandatory wheel and sleeping chamber but had previously been a torture chamber for my cousin's late hamster. Despite my best efforts to revitalise it the wire remained rusty in places but at least it was more secure than the wooden enclosure my father had made... and Batty had instantly, and repeatedly, chewed his way out of. Sadly the species list for the class was a meagre four: rabbit, hamster, guinea pig and... one domesticated house mouse, Batty. They all ignored him, they cooed over the 'bunnies' and those chubby-fat tailless things whose eyes bulged when you squeezed them a bit, and queued to offer carrot and cabbage to those cow-licked multicoloured freaks with scratchy claws, but not one of the kids wanted to see, let alone hold, my mouse. By mid-afternoon the teacher finally caught sight of the lonely boy whispering into his mouse cage in the corner and gingerly agreed to let the rodent walk onto her hand in front of the class. Batty promptly pissed and then pooed three perfect wet little pellets, the classroom erupted with a huge collective 'urrgh' and then a frenzy of giggling, she practically threw him back in his cage and then made a big deal about washing her hands. With soap. Then we were all meant to wash our hands, with soap, but I didn't and no one noticed.

Naomi: ‘And when we die we become an onion, a cabbage, a carrot, or a squash, a vegetable.’ I come downtown from Columbia and agree. She reads the Bible, thinks beautiful thoughts all day. ‘Yesterday I saw God. What did he look like? Well, in the afternoon I climbed up a ladder—he has a cheap cabin in the country, like Monroe, N.Y. the chicken farms in the wood. He was a lonely old man with a white beard. ‘I cooked supper for him. I made him a nice supper—lentil soup, vegetables, bread & butter—miltz—he sat down at the table and ate, he was sad. ‘I told him, Look at all those fightings and killings down there, What’s the matter? Why don’t you put a stop to it? ‘I try, he said—That’s all he could do, he looked tired. He’s a bachelor so long, and he likes lentil soup.

Fair trade care webs draw on sick and disabled knowledge about care. Sick and disabled folks have many superpowers: one of them is that many of us have sophisticated, highly developed skills around negotiating and organizing care. Many sick and disabled people have experienced receiving shitty, condescending, “poor you!” charity-based care that’s worse than no care at all—whether it’s from medical staff or our friends and families. Many disabled people also face receiving abusive or coercive care, in medical facilities and nursing homes and from our families and personal care assistants. We’re also offered unsolicited medical advice, from doctors and strangers on the street (who are totally sure carrot juice will cure our MS) every day of our lives. All of those offers are “well meaning,” but they’re also intrusive, unasked for, and mostly coming from a place of discomfort with disability and wanting to “fix” us.

TYMPANI: Well, things happen fast down here. You gotta' be prepared. One day you're raising chickens, the next day you're buying up half of Mexico. RABBIT: I don't want half of Mexico! TYMPANI: Then you'll want something else. Sooner or later you'll want something else, and they'll find out what it is. RABBIT: What do you mean? TYMPANI: Some little fantasy. Some dream. Some tiny little delusion that you've got tucked away. They'll pry it out of you. RABBIT: What do they care? TYMPANI: Because then they've got you. They'll feed off your hunger. They'll keep you jumping at carrots. And you'll keep jumping. And you'll keep thinking you're not jumping all the time you're jumping. RABBIT: Is that what's happened to you? TYMPANI: What does it look like? RABBIT: Well, how can you know it and still keep doing it? TYMPANI: What else is there to do? RABBIT: Are you crazy? They've got you kidnapped in here and you like it. TYMPANI: So will you. You'd be surprised how fast it happens.

Nuts and seeds contain 150 to 200 calories per ounce. Eating a small amount—one ounce or less—each day, however, adds valuable nutrients and healthy unprocessed fats. Nuts and seeds are ideal in salad dressings, particularly when blended with fruits and spices or vegetable juice (tomato, celery, carrot). Always eat nuts and seeds raw because the roasting process alters their beneficial fats. Commercially packaged nuts and seeds are often cooked in hydrogenated oils, adding trans fats and sodium to your diet, so these are absolutely off the list. If

On the other hand, there are those who aren’t quite convinced that the good old days were as marvelous as advertised. They’ve come to realize that might and right don’t overlap seamlessly, and that father didn’t always know best. They now recognize that the rod was an unnecessary and even counterproductive teaching tool, that thrashings were a pretty extreme way to make a point, and that there’s more to raising a kid than carrots and sticks. They believe that allowing children to have a voice in their own affairs might actually be good preparation for The Real World.

BULLETPROOF TACO SALAD When I make this, I like to prepare extra meat and save it for another meal or even eat it by itself for a quick lunch the next day. This satisfying meal can easily be eaten for dinner, too. TACO MIX 1 pound grass-fed, organic fatty ground beef 2 tablespoons grass-fed unsalted butter or ghee ½ fresh lime, squeezed 1 to 2 tablespoons cayenne powder (warning: Suspect, don’t use if you’re sensitive!) 1 teaspoon dried oregano Sea salt to taste SALAD 1 cup spring lettuce ¼ cup shredded red cabbage 2 shredded carrots 1 cucumber, cut into slices ½ avocado, sliced “Creamy” Avocado Dressing To make the taco mix: In a medium pan, sauté the beef on medium-low until cooked gently but thoroughly. Your goal is not to brown the meat but to heat it enough that it’s cooked through. Burned, caramelized meat tastes good, but it causes food cravings. Drain the excess liquid. Add the butter or ghee, lime juice, cayenne powder, oregano, and salt. Add more seasoning if you wish and play around with flavors! To make the salad: Lay a bed with all of the salad ingredients, starting with the lettuce. Add a suitable portion of beef on top and then drizzle with dressing.

Five Days • 6 apples • 1 bunch grapes • 20 ounces frozen peaches • 20 ounces frozen blueberries • 15 ounces frozen strawberries • 10 ounces frozen mixed berries • 6 ounces of mango chunks • 3 bananas • 1 bunch kale • 20 ounces spinach • 20 ounces spring mix greens • Stevia sweetener (packets) • Bag of ground flaxseeds (often in vitamin section) • Fruit and veggies of your choice to munch on (such as apples, carrots, celery, etc.) • Raw or unsalted nuts and seeds to snack on • Detox tea (by Triple Leaf or Yogi brands) • Sea salt (or any uniodized sea salt) • OPTIONAL: Non-dairy/plant-based protein powder, such as RAW Protein by Garden of Life or SunWarrior protein Food for the Last Five Days • 20 ounces frozen mango chunks • 20 ounces frozen peaches • 20 ounces frozen pineapple chunks • 10 ounces frozen mixed berries • 6 ounces frozen blueberries • 6 ounces frozen strawberries • 2 apples • 5 bananas • 1 bunch kale • 20 ounces spinach • 20 ounces spring mix greens • Fruit and veggies of your choice to munch on (such as apples, carrots, celery, etc.) • Raw or unsalted nuts and seeds to snack on CHAPTER FOUR How to Do the 10-Day Green Smoothie Cleanse The 10-Day Green Smoothie Cleanse is a truly health-transforming experience.

A real house with a copper pot for making jam, and sugar cookies in a metal box hidden deep inside a dresser. A long farmhouse table, thick and homey, and cretonne curtains. She smiled. She had no idea what cretonne was, or even if she'd like it, but she liked the way the words went together: cretonne curtains. She'd have a guest room and- who knows- maybe even some guests. A well-kept little garden, hens who'd provide her with tasty boiled eggs, cats to chase after the field mice and dogs to chase after the cats. A little plot of aromatic herbs, a fireplace, sagging armchairs and books all around. White tablecloths, napkin rings unearthed at flea markets, some sort of device so she could listen to the same operas her father used to listen to, and a coal stove where she could let a rich beef-and-carrot stew simmer all morning along. A rich beef-and-carrot stew. What was she thinking. A little house like the ones that kids draw, with a door and two windows on either side. Old-fashioned, discreet, silent, overrun with Virginia creeper and climbing roses. A house with those little fire bugs on the porch, red and black insects scurrying everywhere in pairs. A warm porch where the heat of the day would linger and she could sit in the evening to watch for the return of the heron.

A few days after the fireworks, I gave them a lesson on category nouns versus exact nouns. I hadn’t heard of this distinction prior to opening the textbook. It transpired that a category noun was something like “vegetables,” whereas exact nouns were “beetroot,” “carrots,” “broccoli.” It was better to use exact nouns because this made your writing more precise and interesting. The chapter gave a short explanation followed by an exercise: an A4 page divided into columns. On the left were various category nouns. On the right, you had to fill in at least three corresponding exact nouns. I told the kids they could use their Cantonese-to-English dictionaries. Cynthia Mak asked what to say for “people.” Did it mean “sister,” “brother,” “father,” or “teacher,” “doctor,” “artist,” or— “They’re all okay,” I said. “But if I put ‘sister,’ ‘father,’ ‘brother’ in ‘people,’ then what about here?” She pointed to the box marked “family.” “Okay, don’t do those. Do ‘teacher’ or something.” “But what about here?”—signaling the “professions” row. “Okay, something else for ‘people.’” “Happy people, sad people?” “‘Happy people’ isn’t an exact noun—it’s an adjective plus a category noun.” “So what should I write?” We looked at each other. It was indeed a challenge to describe people in a way not immediately related to how they earned money or their position in the family unit. I said: “How about ‘friend,’ ‘boyfriend,’ ‘colleague’?” “I don’t want to write ‘boyfriend.’” I couldn’t blame her for questioning the exercise. “Friend,” “enemy,” and “colleague” didn’t seem like ways of narrowing down “people” in the way “apple” did for “fruit.” An apple would still be a fruit if it didn’t have any others in its vicinity, but you couldn’t be someone’s nemesis without their hanging around to complete the definition. The same issue cropped up with my earlier suggestions. “Family” was relational, and “profession” was created and given meaning by external structures. Admittedly “adult,” “child,” and “teenager” could stand on their own. But I still found it depressing that the way we specified ourselves—the way we made ourselves precise and interesting—was by pinpointing our developmental stage and likely distance from mortality. Fruit didn’t have that problem.

When we were first born, Spirit was our predominate guide, but as we ‘matured,’ our society quickly cured us of that. I learned later in my studies that any negative moaning I have about my life is only an affirmation of weakness and makes all those around me not want to be there. Life is nothing more than a dance with God; we just need to follow His lead and quit stepping on His toes. We must be able to release the things we hold dearest in order to truly have. I believe you must know the feeling of hunger before you can truly taste and enjoy food, you can only recognize authenticity by experiencing fraud, and you can only experience true love after enduring heartache. Your level of awareness will increase as you experience the rawness of life on your path to becoming more. God never gives you more than you can handle. He is perfect in His teaching. Know that what comes around goes around, and what you’re unable to forgive and let go will stay around. We need to control what we think, what we say, and how we feel. It’s our thoughts that produce our words, and our words lead to our actions. Our actions over time become habits, which form our character. Our character is what unfolds into our reality. Life is not about a future someone, it’s about ‘becoming’ someone and enjoying every step along the way. There’s no need to wait—significance is available right now. If you had to carry your mental seeds of desired reality around with you, growing to an additional nine pounds concentrated in your belly for nine months, and actually give birth to them, they too would become pretty obvious. The problem with most is they don’t care enough to endure the process, so they wind up aborting their dreams before they have a chance to be born. As you begin to do things to close the gap toward your ideal, you will find that life speeds up. Things quicken, and the closer you get to your goal, the faster it comes for you. The ultimate goal is to condition your body and mind so you can manifest ideals instantly—to think like God thinks. Yearning destroys your ability to have. It’s the carrot dangling just beyond your nose that you will never taste. When you’re obsessed with something you become out of balance and this imbalance creates a barrier between you and what you want. You become too emotionally attached to accept it. We must know the price of our obsessions and refuse to pay it. If Spirit cannot overcome ego and move away from the ways of the world, we will be destined to repeat it. We will die only to perpetuate death. In the beginning of my spiritual quest, I felt left out, alone, and cold. Wandering around in the darkness of my human nature, I came upon a door, and on the door was the word heaven. I knocked on the door but no one answered. I returned back every day, hoping to get someone to hear me and let me in. I became increasingly frustrated, finding myself angrily pounding on the door, but it wouldn’t open. Exhausted, I finally fell to my knees at the foot of the door and prayed, “Please, God, let me in!” The door immediately cracked open. I realized I had been knocking from the inside.

For four hours, Andrew and I were presented with course after course of delightful creations, imaginative pairings, and, always, dramatic presentations. Little fillets of sturgeon arrived under a glass dome, after which it was lifted, applewood smoke billowed out across the table. Pretzel bread, cheese, and ale, meant to evoke a picnic in Central Park, was delivered in a picnic basket. But my favorite dish was the carrot tartare. The idea came, along with many of the menu's other courses, while researching reflecting upon New York's classic restaurants. From 21 Club to Four Seasons, once upon a time, every establishment offered a signature steak tartare. "What's our tartare?" Will and Daniel wondered. They kept playing with formulas and recipes and coming close to something special, but it never quite had the wow factor they were looking for. One day after Daniel returned from Paffenroth Gardens, a farm in the Hudson Valley with the rich muck soil that yields incredibly flavorful root vegetables, they had a moment. In his perfect Swiss accent, he said, "What if we used carrots?" Will remembers. And so carrot tartare, a sublime ode to the humble vegetable, was added to the Eleven Madison Park tasting course. "I love that moment when you clamp a meat grinder onto the table and people expect it to be meat, and it's not," Will gushes of the theatrical table side presentation. After the vibrant carrots are ground by the server, they're turned over to you along with a palette of ingredients with which to mix and play: pickled mustard seeds, quail egg yolk, pea mustard, smoked bluefish, spicy vinaigrette. It was one of the most enlightening yet simple dishes I've ever had. I didn't know exactly which combination of ingredients I mixed, adding a little of this and a little of that, but every bite I created was fresh, bright, and ringing with flavor. Carrots- who knew?

When we first started dating, my talent in the kitchen was a turn-on. The prospect of me in the kitchen, wearing a skimpy apron and holding a whisk in my hand- he thought that was sexy. And, as someone with little insight into how to work her own sex appeal, I pounced on the opportunity to make him want and need me. I spent four days preparing my first home-cooked meal for him, a dinner of wilted escarole salad with hot bacon dressing, osso bucco with risotto Milanese and gremolata, and a white-chocolate toasted-almond semifreddo for dessert. At the time, I lived with three other people in a Columbia Heights town house, so I told all of my housemates to make themselves scarce that Saturday night. When Adam showed up at my door, as the rich smell of braised veal shanks wafted through the house, I greeted him holding a platter of prosciutto-wrapped figs, wearing nothing but a slinky red apron. He grabbed me by the waist and pushed me into the kitchen, slowly untying the apron strings resting on my rounded hips, and moments later we were making love on the tiled kitchen floor. Admittedly, I worried the whole time about when I should start the risotto and whether he'd even want osso bucco once we were finished, but it was the first time I'd seduced someone like that, and it was lovely. Adam raved about that meal- the rich osso bucco, the zesty gremolata, the sweet-and-salty semifreddo- and that's when I knew cooking was my love language, my way of expressing passion and desire and overcoming all of my insecurities. I learned that I may not be comfortable strutting through a room in a tight-fitting dress, but I can cook one hell of a brisket, and I can do it in the comfort of my own home, wearing an apron and nothing else. Adam loved my food, and he loved watching me work in the kitchen even more, the way my cheeks would flush from the heat of the stove and my hair would twist into delicate red curls along my hairline. As the weeks went by, I continued to seduce him with pork ragu and roasted chicken, creamed spinach and carrot sformato, cannolis and brownies and chocolate-hazelnut cake.

Lemon Barley Chicken Soup: The first thing you have to do is make chicken broth. Over here in France, I can’t seem to find acceptable packaged chicken broth, so I make it from scratch; it’s really not tricky. Remove the skin from four or five chicken thighs. Put them in a big pot, along with a cut-up onion, a carrot or two, some celery, salt and pepper, and lots of water. Cook this mélange very, very slowly (bubbles just rising) for a few hours (at least three). When you’ve got the broth under way, cook the barley: take 1 cup of barley and simmer it slowly in 4 to 5 cups of water. When it’s soft, drain the barley, but reserve any remaining barley water so you can add it to the broth. When the broth is ready, skim off the froth. Then remove the chicken thighs and when they’re cool enough, strip the meat off the bones, saving it for the soup. Strain the broth and put it to the side. Now that you’ve got chicken broth, it’s time for the soup itself—the rest is even easier. Cut up some leeks, if you have them, though an onion works just fine, too. If you’ve got leeks, put some butter in your (now emptied) stockpot over low heat; use olive oil instead if you have onions. While the leeks/onions are softening, finely mince a knob of ginger and 2 or 3 garlic cloves. If you can get some, you can also crush some lemongrass and put it in at this point. I never seem to cook it right (it always stays tough), but it adds great flavor. Dump all that in with the softened leeks/onions. Cook until you can smell it, but take care to avoid browning. Then add the cut-up chicken and the barley, and pour in the broth. Simmer it over low heat for about half an hour. Add salt to taste. To get a great lemon kick, squeeze 2 lemons and beat the juice well with 2 egg yolks. With the pot removed from the heat source, briskly whisk this mixture into the soup, being careful that the eggs don’t separate and curdle. Then return the pot to the heat and stir vigorously for a bit, until the eggs are cooked. This soup is excellent for sick people (ginger, hot lemon, and chicken; need I say more?) and a tonic for sad people (total comfort). And it’s even better the next day.

Yes. I'm going to talk to her. Maybe." Kristoff huffed. "You, Bulda, Grand Pabbie... you act like this is so easy! They may be so-called love experts, but they've never left the valley." Sven snorted. "Hi," Anna interrupted, feeling funny. She was suddenly very aware of how she looked, and how he did, too. Kristoff had on a bright blue dress shirt and clean pants. She was wearing a green dress under a flour-and-icing-covered apron. Her braids, which she'd had in for two days, needed refreshing. "Were you looking for me? I mean, not actually looking, but you're here, so maybe... you're hungry?" He immediately blushed. "What? Yes. I mean, no. I..." He pressed a bunch of carrots into her hands. "I just wanted to give you what I owed you." "Oh." Anna looked down. "You didn't have to bring me back- oof!" Sven had bumped into Anna, sending her flying into Kristoff's arms. The two tumbled backward, falling onto several stacks of flour Anna's parents hadn't had a chance to bring into the shop yet. "This is awkward," Anna said, struggling to get up. 'Not because you're awkward. Because we're... I'm... awkward." She stood up. "You're gorgeous. Wait, what?

Sidney, is that what you girls go for these days?” Kathleen asked, pointing toward her oldest son. “All this scruffy whatnot?” Well, nothing like putting her on the spot here. Personally, Sidney thought that the dark hint of scruff along Vaughn’s angular jaw looked fine. Better than fine, actually. She would, however, rather be trapped for the next thirty-six hours in a car with the crazy pregnant lady before admitting that in front of him. “I generally prefer clean-shaven men.” She shrugged—sorry—when Vaughn gave her the side-eye as he began setting the table. “See? If you don’t believe me, at least listen to her,” Kathleen said, while peeling a carrot over a bowl at the island. “If you want to find a woman of quality, you can’t be running around looking like you just rolled out of bed.” “I’ll keep that in mind. But for now, the ‘scruffy whatnot’ stays. I need it for an undercover role,” Vaughn said. Surprised to hear that, Sidney looked over as she dumped the tomatoes into a large salad bowl filled with lettuce. “You’re working undercover now?” “Well, I’m not in the other identity right this second,” Vaughn said. “I’m kind of guessing my mother would be able to ID me.” Thank you, yes, she got that. “I meant, how does that work?” Sidney asked him. “You just walk around like normal, being yourself, when you’re not . . . the other you?” “That’s exactly how it works. At least, when we’re talking about a case that involves only part-time undercover work.” “But what if I were to run into the other you somewhere? Say . . . at a coffee shop.” A little inside reference there. “If I called you ‘Vaughn’ without realizing that you were working, wouldn’t that blow your cover?” “First of all, like all agents who regularly do undercover work, I tell my friends and family not to approach me if they happen to run into me somewhere—for that very reason. Second of all, in this case, the ‘other me’ doesn’t hang out at coffee shops.” “Where does the other you hang out?” Sidney asked. Not to contribute to his already healthy ego, but this was pretty interesting stuff. “In dark, sketchy alleys doing dark, sketchy things,” Vaughn said as he set the table with salad bowls. “So the other you is a bad guy, then.” Sidney paused, realizing something. “Is what you’re doing dangerous?” “The joke around my office is that the agents on the white-collar crime squad never do anything dangerous.” Sidney noticed that wasn’t an actual answer to her question

My bedroom is separated from the main body of my house so that I have to go outside and cross some pseudo-Japanese stepping stones in order to go to sleep at night. Often I get rained on a little bit on my way to bed. It’s a benediction. A good night kiss. Romantic? Absolutely. And nothing to be ashamed of. If reality is a matter of perspective, then the romantic view of the world is as valid as any other - and a great deal more rewarding. It makes of life and unpredictable adventure rather that a problematic equation. Rain is the natural element for romanticism. A dripping fir is a hundred times more sexy than a sunburnt palm tree, and more primal and contemplative, too. A steady, wind-driven rain composed music for the psyche. It not only nurtures and renews, it consecrates and sanctifies. It whispers in secret languages about the primordial essence of things. Obviously, then, the Pacific Northwest's customary climate is perfect for a writer. It's cozy and intimate. Reducing temptation (how can you possibly play on the beach or work in the yard?), it turns a person inward, connecting them with what Jung called "the bottom below the bottom," those areas of the deep unconscious into which every serious writer must spelunk. Directly above my writing desk there is a skylight. This is the window, rain-drummed and bough-brushed, through which my Muse arrives, bringing with her the rhythms and cadences of cloud and water, not to mention the latest catalog from Victoria's Secret and the twenty-three auxiliary verbs. Oddly enough, not every local author shares my proclivity for precipitation. Unaware of the poetry they're missing, many malign the mist as malevolently as they non-literary heliotropes do. They wring their damp mitts and fret about rot, cursing the prolonged spillage, claiming they're too dejected to write, that their feet itch (athlete's foot), the roof leaks, they can't stop coughing, and they feel as if they're slowly being digested by an oyster. Yet the next sunny day, though it may be weeks away, will trot out such a mountainous array of pagodas, vanilla sundaes, hero chins and god fingers; such a sunset palette of Jell-O, carrot oil, Vegas strip, and Kool-Aid; such a sea-vista display of broad waters, firred islands, whale spouts, and boat sails thicker than triangles in a geometry book, that any and all memories of dankness will fizz and implode in a blaze of bedazzled amnesia. "Paradise!" you'll hear them proclaim as they call United Van Lines to cancel their move to Arizona.

If the queen catches you in here again, Princess, she'll sentence you to do the dishes right alongside me! she heard another voice ring out. No one was there, but Snow knew the voice. It was Mrs. Kindred, the cook who had survived her aunt's dismissals over the years. When Snow's mother was alive, she'd encouraged her daughter to be friendly with those who helped them in the castle, and Mrs. Kindred had always been Snow's favorite person to chat with. She could see herself sitting on a chair, no more than six or seven, watching Mrs. Kindred chop onions, carrots, and leeks and throw them all into a giant pot of broth. She and Mrs. Kindred only stole a few moments together most days now- she suspected her aunt must have forbidden the cook from talking to her, what with how Mrs. Kindred always quickly sent Snow on her way- but back then she had always peppered the cook with questions. ("How do you cut the carrots so small? Why do leeks have sand in them? What spices are you going to add? How do you know how much to put in?") On one such occasion, she'd been such a distraction that Mrs. Kindred had finally picked her up, holding her high on her broad chest, and let her stir the pot herself. Eventually, she taught her how to dice and chop, too, since Snow wouldn't stop talking. By suppertime, young Snow had convinced herself she'd made the whole meal. She had been proud, too, carrying the dishes out to the dining table that night.

Cendrillon specialized in seafood, so we had four fish stations: one for poaching, one for roasting, one for sautéing, and one for sauce. I was the chef de partie for the latter two, which also included making our restaurant's signature soups. O'Shea planned his menu seasonally- depending on what was available at the market. It was fall, my favorite time of the year, bursting with all the savory ingredients I craved like a culinary hedonist, the ingredients that turned my light on. All those varieties of beautiful squashes and root vegetables- the explosion of colors, the ochre yellows, lush greens, vivid reds, and a kaleidoscope of oranges- were just a few of the ingredients that fueled my cooking fantasies. In the summer, on those hot cooking days and nights in New York with rivulets of thick sweat coating my forehead, I'd fantasize about what we'd create in the fall, closing my eyes and cooking in my head. Soon, the waitstaff would arrive to taste tonight's specials, which would be followed by our family meal. I eyed the board on the wall and licked my lips. The amuse-bouche consisted of a pan-seared foie gras served with caramelized pears; the entrée, a boar carpaccio with eggplant caviar, apples, and ginger; the two plats principaux, a cognac-flambéed seared sea scallop and shrimp plate served with deep-fried goat cheese and garnished with licorice-perfumed fennel leaves, which fell under my responsibility, and the chief's version of a beef Wellington served with a celeriac mash, baby carrots, and thin French green beans.

Camille's eyes fluttered and then closed. The cake was warm and her fork went down again. "Oh," she said quietly. There was a time I cared: a meat, a vegetable, a starch, some cake. Life had an order, but now the point only seemed to be eating. Here was my daughter, eating, devouring, she was almost through with the cake. "Did you make this with honey?" Camille asked. There was something in her voice I nearly recognized. It sounded like interest, kindness. "I did." "Because sometimes-" She couldn't finish her sentence without stopping for another bite. "You use brown sugar?" "It's another recipe." "I like the honey." "The problems they're having with bees these days," Sam began, but I held up my hand and it silenced him. There was too much pleasure in the moment to hear about the plight of the bees. My mother took a long, last sip of her drink and then went to the counter to get the cake, the knife, and three more plates. "First the two of you are having a drink on a Tuesday, now we're all eating cake before we finish our dinner." She cut four pieces and gave the first one to Camille, whose plate was empty. "It's madness. Anarchy. It must make you wonder what's coming next," Sam said. My mother handed me my plate. I don't eat that much cake, but I never turn down a slice. The four of us ate, pretending it was a salad course. Camille was right to pick up on the honey. It was the undertone, the melody of the cake. It was not cloying or overly sweet but it lingered on the tongue after the bite had been swallowed. I didn't miss the frosting at all, though it would have been cream cheese. I could beat cream cheese longer than most people would have thought possible. I could beat it until it could pass for meringue.

Gian Pero Frau, one of the most important characters in the supporting cast surrounding S'Apposentu, runs an experimental farm down the road from the restaurant. His vegetable garden looks like nature's version of a teenager's bedroom, a rebellious mess of branches and leaves and twisted barnyard wire. A low, droning buzz fills the air. "Sorry about the bugs," he says, a cartoonish cloud orbiting his head. But beneath the chaos a bloom of biodynamic order sprouts from the earth. He uses nothing but dirt and water and careful observation to sustain life here. Every leaf and branch has its place in this garden; nothing is random. Pockets of lettuce, cabbage, fennel, and flowers grow in dense clusters together; on the other end, summer squash, carrots, and eggplant do their leafy dance. "This garden is built on synergy. You plant four or five plants in a close space, and they support each other. It might take thirty or forty days instead of twenty to get it right, but the flavor is deeper." (There's a metaphor in here somewhere, about his new life Roberto is forging in the Sardinian countryside.) "He's my hero," says Roberto about Gian Piero. "He listens, quietly processes what I'm asking for, then brings it to life. Which doesn't happen in places like Siddi." Together, they're creating a new expression of Sardinian terreno, crossing genetic material, drying vegetables and legumes under a variety of conditions, and experimenting with harvesting times that give Roberto a whole new tool kit back in the kitchen. We stand in the center of the garden, crunching on celery and lettuce leaves, biting into zucchini and popping peas from their shells- an improvised salad, a biodynamic breakfast that tastes of some future slowly forming in the tangle of roots and leaves around us.

Not only was the four-poster- a lofty structure that would have put princesses and peas to shame- a place of rest and relaxation but it was, and had been for quite some time now, a portal for her magic carpet escapades. It was there that Estelle first began to practice what Marjan had called "eating at the edge of a ready 'sofreh'." Estelle always followed the same routine when assembling her dinner 'sofreh' on her bed. First, she would spread the paisley blanket Marjan had given her, tucking the fringed ends in tight around the sides of her mattress. Then, having already wetted a pot of jasmine tea, she would dig a trivet into the blanket's left corner and place the piping pot on top of it. Following the Persian etiquette of placing the main dishes at the center of the 'sofreh', Estelle would position the plate of saffron 'chelow' (with crunchy 'tadig'), the bowl of stew or soup that was the day's special, and the 'lavash' or 'barbari' bread accordingly. She would frame the main dishes with a small plate of 'torshi', pickled carrots and cucumbers, as well as a yogurt dip and some feta cheese with her favorite herb: balmy lemon mint. Taking off her pink pom-pom house slippers, Estelle would then hoist herself onto her high bed and begin her ecstatic epicurean adventure. She savored every morsel of her nightly meal, breathing in the tingle of sumac powder and nutmeg while speaking to a framed photograph of Luigi she propped up on its own trivet next to the tea. Dinner was usually Persian, but her dessert was always Italian: a peppermint cannoli or marzipan cherry, after which she would turn on the radio, always set to the 'Mid-West Ceili Hour', and dream of the time when a young Luigi made her do things impossible, like when he convinced her to enter the Maharajah sideshow and stand on the tallest elephant's trunk during carnival season in her seaside Neapolitan town.

As I tried various restaurants, certain preconceptions came crashing down. I realized not all Japanese food consisted of carefully carved vegetables, sliced fish, and clear soups served on black lacquerware in a highly restrained manner. Tasting okonomiyaki (literally, "cook what you like"), for example, revealed one way the Japanese let their chopsticks fly. Often called "Japanese pizza," okonomiyaki more resembles a pancake filled with chopped vegetables and your choice of meat, chicken, or seafood. The dish evolved in Osaka after World War II, as a thrifty way to cobble together a meal from table scraps. A college classmate living in Kyoto took me to my first okonomiyaki restaurant where, in a casual room swirling with conversation and aromatic smoke, we ordered chicken-shrimp okonomiyaki. A waitress oiled the small griddle in the center of our table, then set down a pitcher filled with a mixture of flour, egg, and grated Japanese mountain yam made all lumpy with chopped cabbage, carrots, scallions, bean sprouts, shrimp, and bits of chicken. When a drip of green tea skated across the surface of the hot meal, we poured out a huge gob of batter. It sputtered and heaved. With a metal spatula and chopsticks, we pushed and nagged the massive pancake until it became firm and golden on both sides. Our Japanese neighbors were doing the same. After cutting the doughy disc into wedges, we buried our portions under a mass of mayonnaise, juicy strands of red pickled ginger, green seaweed powder, smoky fish flakes, and a sweet Worcestershire-flavored sauce. The pancake was crispy on the outside, soft and savory inside- the epitome of Japanese comfort food. Another day, one of Bob's roommates, Theresa, took me to a donburi restaurant, as ubiquitous in Japan as McDonald's are in America. Named after the bowl in which the dish is served, donburi consists of sticky white rice smothered with your choice of meat, vegetables, and other goodies. Theresa recommended the oyako, or "parent and child," donburi, a medley of soft nuggets of chicken and feathery cooked egg heaped over rice, along with chopped scallions and a rich sweet bouillon. Scrumptious, healthy, and prepared in a flash, it redefined the meaning of fast food.

In a small saucepan, gently melt the coconut oil and ghee over medium-low heat until completely liquefied. Combine the hot sauce, vinegar, and garlic in a medium mixing bowl and whisk until thoroughly blended. While whisking, drizzle in the melted coconut oil and ghee. The sauce should have a smooth, consistent texture. Store this sauce in an airtight container in the fridge for up to 7 days. (Note, the coconut oil and ghee will solidify in the cold, so pull it out of the fridge, let it come back to room temperature before serving, and gently stir to reblend.) ✪Buffalo Wings For the perfect buffalo wings, fire up the grill! Preheat the grill to medium-high heat (400°F). Add a pound of wings to the grill and close the lid. Turning the wings every few minutes, cook until lightly charred and the skin starts to bubble, 15 to 20 minutes. Toss the wings with the buffalo sauce in a large bowl immediately after removing them from the grill—then let them sit in the sauce for a few minutes before serving with a side of celery and carrots and our Ranch Dressing. (You can also preheat the oven to 375°F and, following the same technique, have golden, crispy wings in about an hour.)

We stop, together as if on signal, and stand and look at the bodies. It doesn't matter if we look. We're supposed to look: this is what they are there for, hanging on the Wall. Sometimes they'll be there for days, until there's a new batch, so as many people as possible will have the chance to see them. What they are hanging from is hooks. The hooks have been set into the brickwork of the Wall, for this purpose. Not all of them are occupied. The hooks look like appliances for the armless. Or steel question marks, upside-down and sideways. It's the bags over the heads that are the worst, worse than the faces themselves would be. It makes the men like dolls on which the faces have not yet been painted; like scarecrows, which in a way is what they are, since they are meant to scare. Or as if their heads are sacks, stuffed with some undifferentiated material, like flour or dough. It's the obvious heaviness of the heads, their vacancy, the way gravity pulls them down and there's no life anymore to hold them up. The heads are zeros. Though if you look and look, as we are doing, you can see the outlines of the features under the white cloth, like gray shadows. The heads are the heads of snowmen, with the coal eyes and the carrot noses fallen out. The heads are melting. But on one bag there's blood, which has seeped through the white cloth, where the mouth must have been. It makes another mouth, a small red one, like the mouths painted with thick brushes by kindergarten children. A child's idea of a smile. This smile of blood is what fixes the attention, finally. These are not snowmen after all.

In many ways, turnips are the unsung heroes of the root crop universe. They don't have the ad budget potatoes have, or the glamorous appearance of carrots, but they shouldn't be underestimated. They're high in vitamins and minerals, low in sugar, and taste delicious roasted, caramelized, or mashed with a pound of butter. Pliny the Elder considered the turnip the most important vegetable of his day, because "its utility surpasses that of any other plant's." Say what you want about Pliny the Elder... he was a man who knew his vegetables.

Already embittered at being separated from loved ones, slaves on the frontier grew 'mean.' Planters, eager to get on with the work at hand, often countered the slaves' discontent by pressing them with greater force, only to find that slaves called their bet and then raised the stakes, resisting with still greater force. As the struggle escalated, planters discovered that even their best hands became unmanageable. One planter noted that his previously compliant slaves evinced 'a general disregard (with a few exceptions) of orders . . . and an unwillingness to be pressed hard at work.' In the face of festering anger, planters struggled to sustain the old order. Drawing on lessons of mastership that had been nearly two hundred years in the making on the North American mainland, planters instituted a familiar regime: they employed force freely and often; created invidious divisions among the slaves; and exacted exemplary punishments for the smallest infraction. If they sometimes extended the carrot of privilege, the stick was never far behind. The results were violent and bloody, as slave masters made it clear that slaves, by definition, had no rights they need respect. The plantation did not just happen; it had to be made to happen. Planter authority did not transplant easily. Relations between masters and slaves teetered toward anarchy on the cotton frontier. In some places, negotiations between owners and owned became little more than hard words and angry threats. Rumors of rebellion seemed to be everywhere. 'Scarcely a day passes,' observed Mississippi's territorial governor in 1812, 'without my receiving some information relative to the designs of those people to insurrect.' While few rebelled, some joined gangs of bandits and outlaws who resided in the middle ground between the westward-moving planters and the retreating Indians. On the plantations, slave masters saw sabotage everywhere - in broken tools, maimed animals, and burned barns. Slaves regularly took flight to the woods, and a few, eager to regain the world they had lost, tried to retrace their steps to Virginia or the Carolinas. It was a doubtful enterprise, and success was rare. Recaptured, they faced an even grimmer reality than before.

You have to work harder on yourself, Diana.” “Right. I’m not doing enough, am I?” My voice was trembling from the emotions that were gathering in my throat. I wanted to burst out with tears but I was trying to hold them for a moment or two. “If you want to be successful in life, you should work better,” she hissed through her teeth and turned back, continuing to cut the carrots. “Oh really? I’m not doing enough with going to music school after my usual one? I attend also dancing classes and acrobatic ones and this fucking gymnastics! I study for my exams every day! I don’t even remember the last time when I was outside just walking without insulting myself, without intoxicating thoughts! And you are telling me that I’m not doing enough?! My schedule doesn’t even have a single hour without being busy! It’s a torture!

They’ll say it’s another day in the life of the big city, sir,” said Carrot woodenly. “Yes, I suppose they would, at that. However—” Vimes picked up a groaning dwarf. “Who did

I want every piece of you. And do you know why? “Because you’re everything. You’re the sun, you’re the moon, you’re the stupid snowman in someone’s front yard with the stupid crooked carrot smile. You’re every good day and every crappy night and every in-between mundane afternoon. So I’m sorry, you can’t choose to leave me. It’s not an option. Do whatever you have to do to get past this. Be pissed at me. Ghost me for a day or two. Cuss me out and shove me around, but don’t leave me, Holly, please.” My voice cracked as I stepped closer to her. “Because if there is no you, then there is nothing.

In my opinion, almost nothing improves a good carrot cupcake, but this recipe changed my mind. I tasted something similar at a small farmer's market; a young woman was selling dense carrot muffins along with her homemade saffron syrup and apricot-saffron jam. Her secret: infuse the eggs with the saffron the night before you want to bake. I don't usually organize my baking twenty-four hours in advance, so I tried adding saffron on the day and it still works wonders--- the subtle perfume infuses the cupcakes perfectly. These are terrific without the icing for breakfast or a lunchbox, but I have a love affair with cream-cheese frosting, so why not gild the lily.

Today we are going back to the plains! Even though we were only gone for 4 days I am still excited. Oh, yeah, and Wanda gave us a bunch of carrots, so we really did succeed in our mission. Well, kinda anyway.

The new Christians in Corinth also had such questions, asking the apostle Paul, ‘How are the dead raised? With what kind of a body will they come?’ (1 Corinthians 15: 35). To answer their question, Paul uses the analogy of a seed. When you sow you do not place the mature plant in the ground but a tiny ‘simple’ seed. Yet God has created the seed so that it grows into a plant that is far more complex and glorious than the seed. I have a small vegetable patch where I plant a few seeds every spring. To me all the seeds look roughly the same, so I always find it amazing, even miraculous, that these tiny identical dry, black specks grow into delicious lettuce, rocket, spinach or carrots. Paul says that our earthly bodies and resurrected bodies are like the relationship of seeds to plants. There is a continuity between seed and plant, just as there is a continuity between our body here on earth and our bodies in the new creation. Yet there is also a difference: ‘The body that is sown is perishable, it is raised imperishable; it is sown in dishonour, it is raised in glory; it is sown in weakness, it is raised in power; it is sown a natural body, it is raised a spiritual body’ (1 Corinthians 15: 42–44). Our resurrected bodies will not be less than our earthly bodies, just as a plant is not less than the seed it comes from. Our risen bodies will not be physicality-minus, but physicality-plus, just as Jesus’ resurrected body was physicality-plus. When Jesus unites heaven and earth, we will not just have earthly bodies but bodies that are also part of the eternal, imperishable, glorious dimension of heaven. They will not just be natural bodies, but ‘spiritual’ bodies; not because they are made of some non-material ‘spirit’ matter, but because they are filled with the empowering Spirit of God, the same Spirit that was given at Pentecost as the firstfruits of the new creation. So we don’t need to worry about what happens to the specific atoms of our bodies after we have died. The God who not only transforms seeds into plants, but who in the beginning created from nothing every atom of the entire material universe, is more than capable of recreating our bodies at the resurrection of the dead. It is his power that holds every molecule of the universe together so that it does not disintegrate into chaos (Colossians 1: 17) and on the last day will bring every molecule together to ‘transform our lowly bodies so that they will be like his glorious body’ (Philippians 3: 21). But what happens if I am alive on earth on the day that Jesus returns? What kind of a body will I have then?

Carbohydrate: optimum nutrition guidelines Eat whole foods – whole grains, lentils, beans, nuts, seeds, fresh fruit and vegetables – and avoid refined, white and overcooked foods. Eat four or five servings of vegetables a day, including dark green, leafy and root vegetables such as watercress, carrots, sweet potatoes, broccoli, Brussels sprouts, spinach, green beans or peppers, either raw or lightly cooked. Eat three or more servings a day of fresh fruit, preferably apples, pears, oranges, plums and/or berries. Eat four or more servings a day of whole grains such as rice, rye, oat flakes and oat cakes, corn and quinoa as cereal, breads, pasta or pulses. Avoid any form of sugar, added sugar, and white or refined foods. Dilute fruit juices and only eat dried fruit infrequently in small quantities.

Hawke nodded. “She’s right. It’s a useful attack and I prefer to use it out here in the wilds.” He looked at Ridge’s axe. “Why are you using a wooden axe?” Ridge held up the axe. “Because I broke my sword on the frog.” Hawke sighed. “No. I mean, why wood?” Ridge shrugged and Hawke rolled his eyes. “Anyway,” he turned to Ellie, “do you have something you’d like to tell me?” Ellie stammered. “Oh! Uh . . . I, uh . . .” Hawke pointed at the fox. “Copper isn’t just a darker fox, is he? The red is actually hatchamarks, isn't it?” Ellie looked to Ridge for help, but the boy was busy searching the ground for stray carrot chunks. She looked back to Hawke and blew out a breath in defeat. She didn’t want to lie to Hawke, who had been nothing but nice and helpful. “Yeah. The red is one of his hatchamarks. So is the brown. Copper…Copper’s a legendary hatchamob.” Hawke slowly shook his head, staring at the fox. “I thought I might’ve been going crazy. How’s it even possible? I thought legendary hatchamobs were myths.” “I didn’t even know what a legendary was until a couple days ago,” Ridge said. He must have finally given up and was sitting on Panda’s leg as she munched on bamboo. Ellie looked at Hawke, then pointed at Copper. “This is the reason the king’s after my parents.

He sees my attention shift, and he dangles a carrot into my line of vision, thinking he’ll make me lose focus. The problem is, I’m not all that into carrots these days. I’m favoring whiskey and leather.

All carrots dissapear one day, and so nature goes.

Because they are rich in antioxidants and are eaten nearly every day in the region, these fifteen foods are considered keys to Okinawan vitality: Tofu Miso Tuna Carrots Goya (bitter melon) Kombu (sea kelp) Cabbage Nori (seaweed) Onion Soy sprouts Hechima (cucumber-like gourd) Soybeans (boiled or raw) Sweet potato Peppers Sanpin-cha (jasmine tea)

In a biological sense, a fruit is the developed ovary of a plant (the vessel that holds the plant's eggs), and examining a fruit gives clues about its past struggles. Before humans, the red flesh of strawberries was a decoy for flyby nibbles from birds. Avocados appealed to elephant-like creatures called gomphotheres, which had intestines wide enough for the animals to swallow the fruit and excrete its hefty seed somewhere else. The day gomphotheres went extinct, thankfully no one told avocados. Nine thousand years passed before the Aztecs invented guacamole. As for what constitutes a fruit in 2018, sweetness has little to do with it. Tomatoes are fruits, but so are eggplants, peppers, and olives. Peanuts and almonds and walnuts are fruits. So are parts of the world's six top crops---wheat, corn, rice, barley, sorghum, and soy. Oftentimes, things that masquerade as vegetables, like pea pods, are definitely fruits. Which is not to cast shade at vegetables; they are, by definition, almost fruits. To botanists, vegetables are any other edible part of the plant that doesn't contain seeds. Roots, such as carrots, potatoes, and parsnips, are vegetables. Lettuces are seedless, so they're vegetables, too, as is garlic.

In the last hour she’d learned more about Ankh-Morpork than any reasonable person wanted to know. She vaguely suspected that Carrot was trying to court her. But, instead of the usual flowers or chocolate, he seemed to be trying to gift-wrap a city. And, despite all her better instincts, she was feeling jealous. Of a city! Ye gods, I’ve known him a couple of days!

I am content,” Rudy often told Danny. “Is that all?” Danny would ask. “What else is there?” Danny was always conflicted between agreeing, and being contrary. “We spend countless hours simply filling our days to the brim. Work, relationships, hobbies. Anything to distract us. It has to be about the excesses—about finding our obsessions to live and die by,” Danny said, eyebrow raised. “Are you asking or simply saying?” Rudy had replied, in that manner of his that made you feel as though you were intruding, as though he wished he were somewhere else with his nose-deep in a book. Yet he wasn’t. “I guess both,” Danny confessed. “You’re asking ‘What is life?’” “Yes.” “That’s like asking ‘What is a carrot?’ It’s a carrot!” here Rudy held up one of the orange veggies, pulling it seemingly from thin air. “And, by that logic, then,” Danny said, snatching it from Rudy’s hand. “You’re telling me, that life is a carrot?” “Now you got it!” Rudy beamed, summoning another carrot.

generally having an address on the Labour Block. There are things out in the wilds that will kill you so they can experiment with just how indigestible Earth biomass is, but honestly that’s a marginal cause of death. On that first day virtually nothing tried to eat me at all. I felt almost rejected. But on Kiln you need to sweat the little things, the microscopic elements. Once Kiln gets into you… well, we’ve all seen the example tank. I’d noted to Primatt, before, that you weren’t keeping the camp clean if you didn’t scrub Excursions down every time. And then, not being on Excursions right then, promptly forgot all about it. And now I’m the newest Excursionista and about to get the final object lesson in my current crash course in the Use of Carrots and Sticks in the Extrasolar Carceral Programme. On returning, I expect us to be stopped at the gate but they just let us in. There’s no airlock, no gas chamber, as the Excursionistas refer to decontamination. We just… walk straight in. I actually then expect a firing squad because this seems the only plausible alternative, and even that’s unhygienic. Gas us, then shoot us, surely. Except we go into the Labour Block and get right on with dismantling the tables and turning them into our bunks. Our bunks which are now all down one end of the Block, with everyone else keeping their distance. I discover that I, subcommittee man as I am, have missed a whole underground conspiracy that’s been going on behind my back. Sure, I’d noted before that Keev and the Excursions crew all bunked together. But then they all worked together. I’d guessed it was by choice. And sure, I’d been given a quick spritz with the decontaminator every week or so, even though I’d never been near a piece of Kiln biology that hadn’t been thoroughly prepared for the scalpel rig, but that seemed just good practice on a world like Kiln. It was good practice. But here we were in Excursions, having come back from a day out in the woods wearing paper suits, and nobody has sprayed us down. I timorously raise this with Keev and he looks like he wants to thump me. “You get decontaminated after the third day,” he tells me. “Full heavy gassing. You’ll love it. Not the light mist of piss everyone else gets.” “That’s mad,” I protest. “Costs saving, they say,” Keev explains. I pick up on his tone and expression, the whole thousand-yard stare of him. He is, after all, a man who has been on Excursions for years, measured out in those three-

Angua hesitated. Cheri’s axe was making blurred orbits around the golem while its wielder yelled more terrible battle cries. Angua couldn’t make out any words but many dwarf cries didn’t bother with words. They went straight for emotions in sonic form. Chips of pottery ricocheted off the crates as each blow landed. “What did she yell?” Angua said, as she pulled Carrot out of the way. “It’s the most menacing dwarf battle-cry there is! Once it’s been shouted someone has to be killed!” “What’s it mean?” “Today Is A Good Day For Someone Else To Die!

After class, Frankie offered to buy her a freshly-squeezed carrot juice at the smoothie bar across the street. It was a timid offer that Katie politely declined, then surprised Frankie by grabbing her hand and asking, “How about a margarita and some queso instead? I’ve had a day.” That’s when Frankie knew she’d found her person.

Because they are rich in antioxidants and are eaten nearly every day in the region, these fifteen foods are considered keys to Okinawan vitality: Tofu Miso Tuna Carrots Goya (bitter melon) Kombu (sea kelp) Cabbage

a fresh carrot from the garden has a complex flavor that is lost after a few days in transit.

There are some vegetables, such as spinach and carrots, which do not germinate easily. Soaking the seeds in water for a day or two, then wrapping them in a little clay pellet,

SIMPLE BOLOGNESE When we were kids, this was our favorite sauce, hands down. I used to love it on everything—pasta, rice, bread, potatoes, and polenta—you name it, I covered it in bolognese. We went through a lot of it in my household. So my parents had to figure out a way to make it that was quicker than the traditional recipe, and here it is. It’s just as rich and mouthwatering as the more time-consuming traditional recipe; I promise you won’t know the difference. Now that I’m all grown up, I try not to use bolognese for everything, but it’s tempting because it’s perfect as a sauce for any type of pasta shape. MAKES ABOUT 1 QUART; SERVES 4 OVER A POUND OF PASTA AS A MAIN COURSE ¼ cup extra-virgin olive oil 1 medium onion, minced 2 garlic cloves, minced 1 celery stalk, minced 1 carrot, peeled and minced 1 pound ground beef chuck 1 (28-ounce) can crushed tomatoes ¼ cup chopped fresh flat-leaf parsley 8 fresh basil leaves, chopped ½ teaspoon salt, plus more to taste ½ teaspoon freshly ground black pepper, plus more to taste ¼ cup freshly grated Pecorino Romano cheese In a Large Skillet, heat the oil over a medium flame. When almost smoking, add the onion and garlic and sauté until the onion is very tender, about 8 minutes. Add the celery and carrot and sauté for 5 minutes. Increase the heat to high, add the ground beef, and sauté until the meat is no longer pink, breaking up any large lumps, about 10 minutes. Add the tomatoes, parsley, basil, and ½ teaspoon each of salt and pepper, and cook over medium-low heat until the sauce thickens, about 30 minutes. Stir in the cheese, then season with more salt and pepper to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)  

Pumpkin SIDEKICKS: carrots, butternut squash, sweet potatoes, orange bell peppers TRY TO EAT: ½ cup most days

After months of patient hint-dropping and carrot-dangling, today was the day he would finally break through Tori’s resolve and convince her to take their partnership from strictly business to something more. He’d been aching for that something more for over a year now, but every time he’d broached the subject, she’d made it clear she had no interest in pursuing a romantic relationship with any man. He supposed he should take comfort in the fact that it wasn’t him she objected to but his gender as a whole. It still didn’t sit well, though. It wasn’t fair of her to paint him with the same brush that she painted every other trouser-wearing yahoo who crossed her path. Especially the one who had put her off men in the first place. Ben had no idea who the scoundrel was or what he had done, but he didn’t doubt the man’s existence. She’d never spoken of a husband, and always introduced herself as Miss Adams, not Mrs., so he figured whoever had fathered Lewis had probably not seen fit to put a ring on her finger first. And he’d remembered the terror in her eyes when they’d first met. He’d once worked with a horse that had that same look, who’d spooked every time he’d tried to get close. That gelding would kick and bite and run every chance it got. Turned out, its previous owner had taken pleasure in applying his spurs and whip. It took months to earn that roan’s trust—months where he’d endured bites and kicks, months of letting the animal run away without forcing his cooperation—but in the end, the roan came around and became the best saddle horse Ben had ever owned. Tori had suffered at a man’s hands—of that Ben was certain. But now that she’d had months to get used him, to stop spooking every time he spoke to her or walked into her store, it was time she ceased viewing him through the lens of her past and saw him as his own man—strengths, flaws, and everything in between. Well, maybe not the flaws. Not all of them anyway. He wanted to recommend himself to her as a potential husband, not scare her off for good. “If

East Side High became well known some years ago when its former principal, a colorful and controversial figure named Joe Clark, was given special praise by U.S. Education Secretary William Bennett. Bennett called the school “a mecca of education” and paid tribute to Joe Clark for throwing out 300 students who were thought to be involved with violence or drugs. “He was a perfect hero,” says a school official who has dinner with me the next evening, “for an age in which the ethos was to cut down on the carrots and increase the sticks. The day that Bennett made his visit, Clark came out and walked the hallways with a bullhorn and a bat. If you didn’t know he was a principal, you would have thought he was the warden of a jail. Bennett created Joe Clark as a hero for white people. He was on the cover of Time magazine. Parents and kids were held in thrall after the president endorsed him. “In certain respects, this set a pattern for the national agenda. Find black principals who don’t identify with civil rights concerns but are prepared to whip black children into line. Throw out the kids who cause you trouble. It’s an easy way to raise the average scores. Where do you put these kids once they’re expelled? You build more prisons. Two thirds of the kids that Clark threw out are in Passaic County Jail. “This is a very popular approach in the United States today. Don’t provide the kids with a new building. Don’t provide them with more teachers or more books or more computers. Don’t even breathe a whisper of desegregation. Keep them in confinement so they can’t subvert the education of the suburbs. Don’t permit them ‘frills’ like art or poetry or theater. Carry a bat and tell them they’re no good if they can’t pass the state exam. Then, when they are ruined, throw them into prison. Will it surprise you to be told that Paterson destroyed a library because it needed space to build a jail?

EL Ideas- Chef Phillip Foss Valentine's Day Menu freeze pop- honeydew/truffle/bitters shake and fries- potato/vanilla/leek black cod- black rice/black garlic/black radish cauliflower- botarga/anchovy/pasta brussels sprouts- grits/kale/horseradish apple- peanut/bacon/thyme french onion- gruyere/brioche/chive ham- fontina/butternut/green almonds pretzel- beer/mustard/cheddar buffalo chicken- blue cheese/carrot/celery steak- components of béarnaise pie- lime/graham crackers/cream cheese movie snacks- popcorn/Twizzlers/Raisinets

Week 1: Too Busy to Cook a Nutritarian Menu Day 1 BREAKFAST Oatmeal with blueberries and chia seeds. Combine 1/ 2 cup old-fashioned oats with 1 cup water or nondairy milk. Heat in microwave on high for 2 minutes, stir and microwave an additional minute. Stir in thawed frozen blueberries and chia seeds. One apple or banana LUNCH Huge salad with assorted vegetables, walnuts, and bottled low-sodium/ no-oil dressing Low-sodium purchased vegetable bean soup One fresh or frozen fruit DINNER Carrot and celery sticks, cherry tomatoes, raw cauliflower, and red pepper slices with bottled low-sodium/ no-oil dressing Sunny Bean Burgers* on 100 percent whole grain pita with tomato, red onion, sautéed mushrooms, and low-sodium ketchup Black Cherry Sorbet* or fresh or frozen fruit

Remember to include different kinds of lettuce and greens, tomatoes, shredded onion, and at least one shredded raw cruciferous vegetable in your salad every day. For added veggies, choose from red and green bell peppers, cucumbers, carrots, bean sprouts, shredded red or green cabbage, chopped white and red onion, lightly sautéed mushrooms, lightly steamed and sliced zucchini, raw and lightly steamed beets and carrots, snow peas, broccoli, cauliflower, and radishes. Add different types of beans as well as some cooked vegetables for variety.

Potato soup Preparation time: 10 minutes Cooking time: 12 minutes Servings. 6 Ingredients: 2 tablespoons olive oil 3 cups cubed red potatoes 1 brown onion, diced 2 cloves garlic, chopped 2 teaspoon black pepper 2 carrots, diced 4 cups vegetable broth 2 tablespoons dried parsley Directions: 1.Set Instant pot to saute. Add in the olive oil, garlic, onion, carrots, and potatoes. Cook for 5 minutes. 2.Place in the rest of the ingredients and lock the lid. 3.Set to manual and cook for 10 minutes. 4.Allow the pressure to release naturally. 5.Serve while still hot with homemade bread.

Whatever we really need never needs an advertisement. This is why you don’t see advertisements for apples, oranges, cucumbers, or carrots. But the dairy lobby and the egg and chicken lobby have to keep spending to make us think we need their foods.

Perfect snowmen with button eyes Watching you as you pass by Two sticks for arms and a carrot nose Magical snowmen love to pose Snowmen have warm hearts but their literally cold So animated with life You would think they had a soul A dozen snowmen surround my home They give me company but I'm still alone

Saturday afternoon she deboned chicken breasts and put the raw meat aside; then she simmered the bones with green onions and squashed garlic and ginger. She mixed ground pork with diced water chestnuts and green onions and soy sauce and sherry, stuffed the wonton skins with this mixture, and froze them to be boiled the next day. Then she made the stuffing for Richard's favorite egg rolls. It was poor menu planning- Vivian would never have served wontons and egg rolls at the same meal- but she felt sorry for Richard, living on hot dogs as he'd been. Anyway they all liked her egg rolls, even Aunt Barbara. Sunday morning she stayed home from church and started the tea eggs simmering (another source of soy sauce for Annie). She slivered the raw chicken breast left from yesterday- dangling the occasional tidbit for J.C., who sat on her stool and cried "Yeow!" whenever she felt neglected- and slivered carrots and bamboo shoots and Napa cabbage and more green onions and set it all aside to stir-fry at the last minute with rice stick noodles. This was her favorite dish, simple though it was, and Aunt Rubina's favorite; it had been Vivian's favorite of Olivia's recipes, too. (Vivian had never dabbled much in Chinese cooking herself.) Then she sliced the beef and asparagus and chopped the fermented black beans for her father's favorite dish.

We know that human beings are not merely smaller, slower, better-smelling donkeys trudging after that day’s carrot. We know—if we’ve spent time with young children or remember ourselves at our best—that we’re not destined to be passive and compliant. We’re designed to be active and engaged. And we know that the richest experiences in our lives aren’t when we’re clamoring for validation from others, but when we’re listening to our own voice—doing something that matters, doing it well, and doing it in the service of a cause larger than ourselves. So, in the end, repairing the mismatch and bringing our

celeriac and sausage hash prep time: 15 minutes cooking time: 20 minutes yield: 4 servings Celeriac, or celery root, is a fascinating potato substitute and works especially well in breakfast dishes. A hash is a substantial way to start off your day, and you can make it even more substantial by topping each portion with a fried egg. ingredients 1 tablespoon coconut oil or ghee 2 cups celeriac, trimmed of roots, peeled, and cubed ½ pound breakfast sausage, crumbled (see here or store-bought) ¾ cup finely diced carrots ¼ cup minced yellow onion ¾ cup finely diced zucchini ½ cup chopped cremini mushrooms 1 teaspoon chopped fresh parsley 1 teaspoon chopped fresh rosemary ¼ teaspoon sea salt Cracked black pepper to taste method Heat the oil in a large skillet over medium heat. Place the celeriac in the skillet and cook for 5 minutes. Add the sausage, carrots, and onion. Continue cooking for 10 minutes, or until the meat is cooked through and the vegetables have softened. Add the remaining ingredients and cook for 6 to 8 minutes longer, or until the mushrooms and zucchini are tender.   tidbits: To trim and peel a celery root, first slice the bottom off so that there is a flat surface to place on a cutting board. Using a sharp knife, cut the peel and roots off in strips, from top to bottom. If the celeriac is somewhat smooth, a vegetable peeler will also work.  

Food for the First Five Days • 6 apples • 1 bunch grapes • 20 ounces frozen peaches • 20 ounces frozen blueberries • 15 ounces frozen strawberries • 10 ounces frozen mixed berries • 6 ounces of mango chunks • 3 bananas • 1 bunch kale • 20 ounces spinach • 20 ounces spring mix greens • Stevia sweetener (packets) • Bag of ground flaxseeds (often in vitamin section) • Fruit and veggies of your choice to munch on (such as apples, carrots, celery, etc.) • Raw or unsalted nuts and seeds to snack on • Detox tea (by Triple Leaf or Yogi brands) • Sea salt (or any uniodized sea salt) • OPTIONAL: Non-dairy/plant-based protein powder, such as RAW Protein by Garden of Life or SunWarrior protein

Shrimp, 6 large Tuna, canned, packed in water, 5 ounces White fish (halibut, cod, tilapia), 6 ounces PRODUCE (Determine what smoothie flavors you intend to drink and add those fruits to your grocery list for the week) Bananas, 2 small Basil, 1 bunch Bell pepper, 2 red Blueberries, 1 pint Bok choy, 1 bunch Cantaloupe, 1 small Carrots, 1 bag of baby and 1 small bag of regular size Celery, 1 small bunch