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 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.

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.

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

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.

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.

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.

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.

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.

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 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.

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.

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.

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.

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?

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.

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.

Sometimes we ate raw onions like apples, too, I wanted to tell her. Sometimes, the tin foil held shredded chicken petrified in aspic. A fish head to suck on! I was filled with shame and hateful glee: everything I was feeling turned out at the person next to me. I was the one with an uncut cow's tongue uncoiling in the refrigerator of his undergraduate quad, my roommates' Gatorades and half-finished pad Thai keeping a nervous distance. I sliced it thinly, and down it went with horseradish and cold vodka like the worry of a long day sloughing off, those little dots of fat between the cold meet like garlic roasted to paste. I am the one who fried liver. Who brought his own lunch in an old Tupperware to his cubicle in the Conde Nast Building; who accidentally warmed it too long, and now the scent of buckwheat, stewed chicken, and carrots hung like radiation over the floor, few of those inhabitants brought lunch from home, fewer of whom were careless enough to heat it for too long if they did, and none of whom brought a scent bomb in the first place. Fifteen floors below, the storks who staffed the fashion magazines grazed on greens in the Frank Gehry cafeteria. I was the one who ate mashed potatoes and frankfurters for breakfast. Who ate a sandwich for breakfast. Strange? But Americans ate cereal for dinner. Americans ate cereal, period, that oddment. They had a whole thing called 'breakfast for dinner.' And the only reason they were right and I was wrong was that it was their country. The problem with my desire to pass for native was that everything in the tinfoil was so f*****g good. When the world thinks of Soviet food, it thinks of all the wrong things. Though it was due to incompetence rather than ideology, we were local, seasonal, and organic long before Chez Panisse opened its doors. You just had to have it in a home instead of a restaurant, like British cooking after the war, as Orwell wrote. For me, the food also had cooked into it the memory of my grandmother's famine; my grandfather's black-marketeering to get us the 'deficit' goods that, in his view, we deserved no less than the political VIPs; all the family arguments that paused while we filled our mouths and our eyes rolled back in our heads. Food was so valuable that it was a kind of currency - and it was how you showed loved. If, as a person on the cusp of thirty, I wished to find sanity, I had to figure out how to temper this hunger without losing hold of what it fed, how to retain a connection to my past without being consumed by its poison.

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

Sophie's ability to create things in the kitchen was unlike anything I had ever seen. It was a skill that came naturally, an innate knowledge that only she possessed, with an end result that was nothing short of magnificent. In the span of half a day, the blue kitchen counter would be covered with whole vanilla cakes, the edges moist and slightly crumbling, bowls of fudge frosting accented with a splash of espresso, zucchini bread studded with pineapple and carrots and walnuts, even peanut brittle made with a combination of brown sugar and toffee. She created everything from scratch; each recipe an original, tried again and again until the proportions were perfect.

As a staff babysitter, it's my responsibility, after punching in, to ask for my assignment for the day. That's when I find out whether I'll be washing strained carrots or burger fixings out of my hair after work. On the whole, I prefer burgers, but there's something to be said for strained carrots: generally the people who eat them can't talk back to you.

From: Jonathan Rosenberg Date: Thu, Aug 5, 2010 at 2:59 PM Subject: Amidst boundless opportunities, 13 PMs whiff on OKRs (names included) Product Gang, As most of you know, I strongly believe that having a good set of quarterly OKRs is an important part of being successful at Google. That’s why I regularly send you notes reminding you to get them done on time, and why I ask managers to review them to make sure all of our OKRs are good. I’ve tried notes that are nice and notes that are mean. Personal favorites include threatening you with Jonathan’s Pit of Despair in October 07 and celebrating near perfection in July 08. Over time I iterated this carrot/stick approach until we reached near 100% compliance. Yay! So then I stopped sending notes, and look what happened: this quarter, SEVERAL of you didn’t get your OKRs done on time, and several others didn’t grade your Q2 OKRs. It turns out it’s not the type of note I send that matters, but the fact that I send anything at all! Names of the fallen are duly noted below (with a pass given to several AdMob employees who are new to the ways of Google, and to many of you who missed the deadline but still got them done in July). We have so many great opportunities before us (search, ads, display, YouTube, Android, enterprise, local, commerce, Chrome, TV, mobile, social . . .) that if you can’t come up with OKRs that get you excited about coming to work every day, then something must be wrong. In fact, if that’s really the case, come see me. In the meantime, please do your OKRs on time, grade your previous quarter’s OKRs, do a good job at it, and post them so that the OKR link from your moma [intranet] page works. This is not administrative busywork, it’s an important way to set your priorities for the quarter and ensure that we’re all working together. Jonathan

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

Jarret insists on being a throwback to some earlier, “simpler” time. Now does not suit him. Religious tolerance does not suit him. The current state of the country does not suit him. He wants to take us all back to some magical time when everyone believed in the same God, worshipped him in the same way, and understood that their safety in the universe depended on completing the same religious rituals and stomping anyone who was different. There was never such a time in this country. But these days when more than half the people in the country can’t read at all, history is just one more vast unknown to them. Jarret supporters have been known, now and then, to form mobs and burn people at the stake for being witches. Witches! In 2032! A witch, in their view, tends to be a Moslem, a Jew, a Hindu, a Buddhist, or, in some parts of the country, a Mormon, a Jehovah’s Witness, or even a Catholic. A witch may also be an atheist, a “cultist,” or a well-to-do eccentric. Well-to-do eccentrics often have no protectors or much that’s worth stealing. And “cultist” is a great catchall term for anyone who fits into no other large category, and yet doesn’t quite match Jarret’s version of Christianity. Jarret’s people have been known to beat or drive out Unitarians, for goodness’ sake. Jarret condemns the burnings, but does so in such mild language that his people are free to hear what they want to hear. As for the beatings, the tarring and feathering, and the destruction of “heathen houses of devil-worship,” he has a simple answer: “Join us! Our doors are open to every nationality, every race! Leave your sinful past behind, and become one of us. Help us to make America great again.” He’s had notable success with this carrot-and-stick approach. Join us and thrive, or whatever happens to you as a result of your own sinful stubbornness is your problem.

To break the mummified silence, Reyha says, "Thank you, Mom, it is delicious." A gold-rimmed china bowl filled with lettuce, wheat sprouts, and beans. I have requested a massacre of plants for lunch. The sound of the lettuce crunching between my teeth echoes in my ears... "Lettuce and carrots love human teeth," I say. They don't know that they should laugh. Mother's skin is so fair. Her lips bitterly curved downward, just like Reyhaneh's, show no sign of her usual naive smile. "It's great that you all eat meat. If everyone was a vegetarian, the sheep would die of hunger." I laugh at my own inane joke, dig out the unchewable lettuce string stuck between my teeth, and I put it on the side of the bowl. "At the front they used to tell us that if we were martyred, we would go to heaven. I have heard that in heaven, the instant you crave grapes or apples, the tree branches bend down to you. But the Quran doesn't say if there are carrots in heaven or not. Our house is better than heaven. It has lettuce, it has carrots. And I crave these every day...

Rescue dogs are trained to perform such responses on command, often in repulsive situations, such as fires, that they would normally avoid unless the entrapped individuals are familiar. Training is accomplished with the usual carrot-and stick method. One might think, therefore, that the dogs perform like Skinnerian rats, doing what has been reinforced in the past, partly out of instinct, partly out of a desire for tidbits. If they save human lives, one could argue, they do so for purely selfish reasons. The image of the rescue dog as a well-behaved robot is hard to maintain, however, in the face of their attitude under trying circumstances with few survivors, such as in the aftermath of the bombing of the Murrah Federal Building in Oklahoma City. When rescue dogs encounter too many dead people, they lose interest in their job regardless of how much praise and goodies they get. This was discovered by Caroline Hebard, the U.S. pioneer of canine search and rescue, during the Mexico City earthquake of 1985. Hebard recounts how her German shepherd, Aly, reacted to finding corpse after corpse and few survivors. Aly would be all excited and joyful if he detected human life in the rubble, but became depressed by all the death. In Hebard's words, Aly regarded humans as his friends, and he could not stand to be surrounded by so many dead friends: "Aly fervently wanted his stick reward, and equally wanted to please Caroline, but as long as he was uncertain about whether he had found someone alive, he would not even reward himself. Here in this gray area, rules of logic no longer applied." The logic referred to is that a reward is just a reward: there is no reason for a trained dog to care about the victim's condition. Yet, all dogs on the team became depressed. They required longer and longer resting periods, and their eagerness for the job dropped off dramatically. After a couple of days, Aly clearly had had enough. His big brown eyes were mournful, and he hid behind the bed when Hehard wanted to take him out again. He also refused to eat. All other dogs on the team had lost their appetites as well. The solution to this motivational problem says a lot about what the dogs wanted. A Mexican veterinarian was invited to act as stand-in survivor. The rescuers hid the volunteer somewhere in a wreckage and let the dogs find him. One after another the dogs were sent in, picked up the man's scent, and happily alerted, thus "saving" his life. Refreshed by this exercise, the dogs were ready to work again. What this means is that trained dogs rescue people only partly for approval and food rewards. Instead of performing a cheap circus trick, they are emotionally invested. They relish the opportunity to find and save a live person. Doing so also constitutes some sort of reward, but one more in line with what Adam Smith, the Scottish philosopher and father of economics, thought to underlie human sympathy: all that we derive from sympathy, he said, is the pleasure of seeing someone else's fortune. Perhaps this doesn't seem like much, but it means a lot to many people, and apparently also to some bighearted canines.

Since neither an elimination diet nor food sensitivity testing is a perfect method for detecting food sensitivities, in some cases, it might make sense to combine both. You can choose to do a food sensitivity panel initially, and combine this with an elimination diet. For example, before starting the elimination diet, the person would get the blood draw for the food sensitivity panel. Then, while waiting for the results, they can follow an elimination diet for 30 days, and then upon receiving the results of the food sensitivity test they would stop eating any foods they test positive for. For example, if they tested positive on the food sensitivity panel for broccoli, carrots, and a few other “allowed” foods, they will not only stop eating these foods, but they won’t reintroduce these foods until their gut has been healed.

Memorize this list of foods that you should eat liberally: 1.​All green vegetables, both raw and cooked, including frozen. If it is green, you get the green light. Don’t forget raw peas, snow pea pods, kohlrabi, okra, and frozen artichoke hearts. 2.​Non-green, non-starchy vegetables, including tomatoes, peppers, eggplant, mushrooms, onions, garlic, leeks, cauliflower, water chestnuts, hearts of palm, and roasted garlic cloves. 3.​Raw starchy vegetables, such as raw carrots, raw beets, jicama, radish, and parsnips. They are all great, shredded raw, in your salad. 4.​Beans/legumes, including split peas, lima beans, lentils, soybeans, black beans, and all red, white, and blue beans. Soak them overnight, then rinse and cook them, add them to salads and soups, make bean burgers, sprout them, and eat bean pasta. 5.​Low-sugar fruits, one or two with breakfast and about one more each meal. 6.​Try to have berries or pomegranate at least once a day. Frozen berries are the most cost effective.

or stay 150 nights in different hotels for the purpose of collecting “Do Not Disturb” signs? have to spend a day cracking and shelling nuts to feed a hundred hungry squirrels or have to spend a day digging carrots to feed a hundred hungry rabbits? invent a magic super salad making you four times as strong as you are or invent a magic super smoothie that makes you a four times faster runner?

At the moment, he was looking for his friend Princess Anna. They were supposed to go into town and find a special present for the royal cook. The next day was her birthday, and Olaf loved picking out presents. Maybe they would get her a new apron. Or a nice new spatula! Pausing to think, Olaf raised one of his stick hands to his long carrot nose. That gave him an idea. Maybe Cook would like

When the donkey rides we shall then know that the carrot drew the short straw.

Eat cabbage if you want the carrots to grow well.

Everything that mattered in Hank Reed’s life, outside of his family, revolved around horses. Starting with his days as a cadet, he had lived in a world that could measure everything—honor, kindliness, discipline, sporting spirit, diligence, and, most of all, courage—in equestrian terms. His brain was crammed with the nomenclature of horses: cantle, withers, curb chain, bran mash, fetlock, stock tie, near side, picket line. He knew the aids for a flying lead change, the correct attire for a foxhunt, the thunder of charging by platoon, and the serenity of riding alone on a quiet path, with only his mount’s breaths and cadenced footsteps for company. The rhythm of a horse’s strides was like music to him—the walk a ballad in four/four time, the trot a rousing two-beat march, the canter a smooth three-beat waltz. Reed knew the scent of fresh straw in the stable, the tickle of a horse’s whiskers as it nuzzled up a carrot. He knew that endless moment when a fall was inevitable and then the sudden breathless smack of landing hard on packed dirt. He knew what the end of a day on horseback felt like, salty with sweat, dirt under his fingernails, and a mind whitewashed from all worry. More than anything, Hank Reed understood what was unspoken among all of these horse soldiers. Sunburned, brusque, tough, accustomed to giving and taking orders, they knew that if you live, eat, sleep, and breathe horses for long enough, they become part of you, and your soul is forever altered.

The problem is, I’m not all that into carrots these days. I’m favoring whiskey and leather.

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.

The first one is red bean rice ball. Red beans and sticky rice were often steamed together to create red bean rice on celebratory occasions. It was considered to be a feast in the olden days. Many areas in Japan still carry on the tradition of making red bean rice whenever there is something to celebrate. In that sense, I think you can say red bean rice is deeply rooted in the Japanese soul." "That's right. I made red bean rice along with other foods when the framework of my house was completed." "It feels very festive for some reason." "I like the salt and sesame seasoning on it." "The next is a hijiki rice ball. You cook the rice together with the hijiki, thin fried tofu and carrots... ...flavor it with soy sauce and make a rice ball with it. The hijiki rice is the typical Japanese commoners' food that mixes riches from the sea and the soil together. A rice ball made of hijiki rice is one of the original Japanese foods with a long continuing history." "Aaah. This brings back memories." "It makes us realize that we're Japanese. It's a flavor we must not lose." "The last rice ball of the past is dried seaweed. Dried seaweed is one of the most familiar seaweeds to the Japanese, apart from konbu, wakame and hijiki. And the way to fully enjoy the taste of the dried seaweed... ... is to make seaweed tsukudani and use that as the filling for the rice ball. For the tsukudani, you simmer top-quality dried seaweed in sake and soy sauce. Once you learn its taste, you will never be satisfied with eating the dried seaweed tsukudani that's commercially available." "It tastes nothing like that one we can buy at the market." "It's refreshing, yet has a very strong scent of seaweed." "It's interesting to see the difference in flavor of the tsukudani filling and the seaweed wrapping the rice ball." "Red bean rice, hijiki rice and dried seaweed tsukudani rice balls... These are flavors that will never fade away as long as the Japanese are around.

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.

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

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.

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.

WEEK#1 SHOPPING LIST   *FRUITS & VEGETABLES ALL ORGANIC AND/OR WILD *MEATS FREE RANGE, NO ANTIBIOTICS OR HORMONES ADDED *FISH OCEAN WISE & WILD *Remember to always read the ingredients and check for added sugars, chemicals and MSG etc.   1 LEMON 2 LIMES 4 MEDIUM YELLOW ONIONS 1 BUNDLE ORGANIC GREEN ONIONS 1 RED ONION 1 GINGER ROOT 2 WHOLE GARLIC 1 BUNDLE OF ASPARGUS 2 CAULIFLOWER HEADS 2 ORGANIC RED PEPPERS 2 GREEN PEPPERS 3 AVOCADOS 1 PACK BOK CHOY 15 ORGANIC TOMATOES 1 SPAGHETTI SQUASH 3 SWEET POTATOES 1 YAM 2 BUNDLES OF ORGANIC BROCCOLI 6 ZUCCHINI 4 CARROTS 3 BEETS 12-15 BROWN MUSHROOMS 1 SMALL BAG/BOX ARUGULA SALAD 1 BUNDLE OF ROMAINE LETTUCE 1 BUNDLE FRESH BASIL   2 APPLES 1 BANANA 1 SMALL PACKAGE FRESH OR FROZEN WILD BLUEBERRIES 1 ORANGE   2 PACKAGES FREE RANGE NO ANTIOBIOTIC EGGS (24 TOTAL)   1 20oz (750Ml) TOMATO SAUCE 1 CAN 14OZ TOMATO PUREE 2 8oz (250mL) CANS COCONUT CREAM 2 16oz (500mL) CANS COCONUT MILK 1 12OZ CAN PUMPKIN PUREE   JAR OF OLIVES (no sugars added)   1 - ½ LB SMALL BAG (200G) OF REAL CRAB MEAT 2 – 2 LB BAGS (400G EACH) OF FROZEN WILD SHRIMP & SCALLOP MEDLEY 1 LARGE PIECE WILD SOCKEY SALMON (FRESH) 1 LB BEEF SIRLOIN 1LB GROUND BEEF 1 ½ LB (750G) NO-ANTIOBIOTIC CHICKEN SLICES 4 NO-ANTIOBIOTIC ALL NATURAL CHICKEN BREAST 7OZ (400G) ORGANIC GROUND TURKEY 1 PACKAGE MSG-FREE, NO NITRATE BACON   100G DRIED FRUIT (BLUEBERRIES, CRANBERRIES) 200G HAZELNUTS 100G ALMONDS 100G CASHEWS 100 WALNUTS 100G SESAME SEEDS 50G PUMPKIN SEEDS   1 BOTTLE NO SULFITE ORGANIC WHITE WINE (OPTIONAL)  

Only rabbits like to eat carrots every day. And even they enjoy an occasional leaf of lettuce, or spinach, or even bites of tortilla chips. (Yeah, I think our 4th grade class pet, Boo-Boo Bunny, had a stomach of steel.)

Week One Shopping List Vegetables 2 red bell peppers 3 jalapeño peppers 2 medium cucumbers 1 small head green cabbage 7 medium carrots 1 head cauliflower 4-inch piece fresh ginger 4 butter or Bibb lettuce leaves 1 pound fingerling potatoes 5 cups fresh spinach 6 medium tomatoes 3 cups cherry tomatoes 4 medium zucchini Herbs 1 bunch fresh basil 1 bunch fresh cilantro 1 bunch fresh flat-leaf parsley Fruit 1 large apple 5 bananas 2 pints fresh blueberries (or 1 pound frozen) 3 lemons 2 limes Meat and Fish 1 whole chicken, about 4 pounds 4 pork chops 1½ pounds flank steak 1 pound peeled and deveined shrimp Dairy 6 ounces whipped cream cheese 26 eggs 8 ounces feta cheese 14 ounces goat cheese 1 pint plain Greek yogurt 6 ounces sour cream Miscellaneous 3¼ cups plus 2 tablespoons unsweetened almond milk 16 corn tortillas 3 cups salsa verde or tomatillo salsa 2 (12-ounce) packages silken tofu 4 whole-wheat tortillas 2 whole-wheat pita breads 1 loaf of whole-grain bread

Combine the following four categories of ingredients to taste: Green vegetable (use one or more): kale, spinach, bok choy, collard greens, cabbage greens, Swiss chard, beet greens, sprouts, cucumber, broccoli, celery, avocado Liquid (use one): water, tea, almond milk, coconut milk, coconut water, raw milk, kefir. Add ice if you like your smoothie chilled. Fruit (use one or more, fresh or frozen): strawberries, blueberries, bananas, apples, cherries, coconut, carrots, beets (top and root), lemon, gingerroot, pumpkin, tomatoes Add-ins: protein powder (with no added sugar), flax meal (for omega-3s), cinnamon (regulates blood sugar), stevia, spirulina, chlorella, hulled hemp seeds, chia seeds soaked in water, olive oil, powdered vitamin C

Wishbone Half-eaten chicken lying on white serving plate quartered potatoes chunks of carrots celery too we tell stories and laugh about the day your little finger is locked around the wishbone so is mine I pretend to make a wish close my eyes mumbling my lips that’s the way I faked out the nuns pretending to say the rosary so they would leave me alone your face is so determined you win the wrestling match lifting your piece of chicken bone above your head in victory I know better than to ask what did you wish for secret desires of the heart are not to be shared or they won’t come true everyone knows that you clean the dishes I turn on the TV lying on the couch listening to you make music with running water and closing cupboard doors.

Pregnant ladies, new mothers, and young children can turn to a special recipe from holistic wellness coach, Ashley Neese – one she fondly refers to as the “Nourishing Broth.” Bearing the traditional recipe in mind, add 4 large carrots, celery stalks, and a whole onion bulb into a pot of bubbling water. A couple of key ingredients featured in the nourishing broth come with added assets of their own. 3 vitamin-A rich leeks are added to the mix. More than just a booster for healthy eyesight, it helps with white and red blood cell development as well. The 4 stalks of lemongrass, mostly native to Asian countries, is a rich source of vitamins A, C, and folic acid. 5-inch knobs of ginger and turmeric bring more than just tang to the savory broth. Ginger is a known reliever for motion sickness and loss of appetite, whereas the golden-yellow turmeric spice powder is an anti-inflammatory agent that treats symptoms from toothaches to menstrual pain. Finally, 1 bunch of Swiss chard stems, 6 cloves of garlic, 2 bay leaves, non-soy miso, fresh lemon juice, and half bunches of cilantro and parsley leaves complete the broth. Pregnant women are advised to drink 2 to 3 cups a day. The recipe provided makes around 5 quarts, equating to an average of 20 cups.         

As conscious beings, we are capable of understanding that we will die some day. We also have the ability to imagine a world after we die. Religion hijacks this ability and injects fear of eternal torture and abandonment as well as the promise of eternal bliss. A perfect carrot and stick approach. The ability to imagine what is beyond the horizon of death is what allows religion to take control and make us do unnatural things.

When I climb into my tent I feel happy and light. I’ve gone twenty-nine miles today, my longest day ever. Ever ever.

(Cortido) Makes 2 quarts 1 large cabbage, cored and shredded 1 cup carrots, grated 2 medium onions, quartered lengthwise and very finely sliced 1 tablespoon dried oregano ¼-½ teaspoon red pepper flakes 1 tablespoon sea salt 4 tablespoons whey (Whey and Cream Cheese) (if not available, use an additional 1 tablespoon salt) This delicious spicy condiment goes beautifully with Mexican and Latin American food of all types. It is traditionally made with pineapple vinegar but can also be prepared with whey and salt. Like traditional sauerkraut, cortido improves with age. In a large bowl mix cabbage with carrots, onions, oregano, red chile flakes, sea salt and whey. Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices. Place in 2 quart-sized, wide-mouth mason jars and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage. The top of the cabbage mixture should be at least 1 inch below the top of the jars. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. Variation: Traditional Cortido Omit salt and whey and use 4-6 cups pineapple vinegar. Mix all ingredients except pineapple vinegar together in a large bowl and pound lightly. Stuff cabbage loosely into 3 quart-sized, wide-mouth mason jars and add enough vinegar to cover the cabbage. The top of the cabbage mixture should be at least 1 inch below the top of the jars. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. Among all the vegetables that

Despiertate, mija, it's time to get up. I'm grounded, remember? I'm staying in bed all day. We've changed the parameters of your grounding. You're helping us in the restaurant today. Ay, Mami. Get up. Here's your San Juanito shirt, all clean and ready to go. Papi grounded me to my room, you can't just change it. I don't think you understand how authority works. Now come on, vámonos. The other kids are all asleep, so the shower's free. You've got fifteen minutes. No human being can shower in fifteen minutes. It's quantifiably impossible. Sixteen, then. Rápido, or I'll throw a bag of frozen carrots under your blanket.

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.

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.

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

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

Serves 10 to 12 1 onion, chopped 1 small head of garlic, all cloves chopped or pressed 8 ounces mushrooms, sliced 1 head broccoli, chopped 2 carrots, chopped 2 red bell peppers, seeded and chopped 1 can corn, rinsed and drained 1 package Silken Lite tofu ½ teaspoon cayenne pepper 1 teaspoon oregano 1 teaspoon basil 1 teaspoon rosemary 2 jars pasta sauce (see E2-Approved Foods) 2 boxes whole grain lasagna noodles 16 ounces frozen spinach, thawed and drained 2 sweet potatoes, cooked and mashed 6 roma tomatoes, sliced thin 1 cup raw cashews, ground

4/20, CANNABIS DAY, APRIL 20 420 FARMERS’ MARKET RISOTTO Recipe from Chef Herb Celebrate the bounty of a new growing season with a dish that’s perfectly in season on April 20. Better known as 4/20, the once unremarkable date has slowly evolved into a new high holiday, set aside by stoners of all stripes to celebrate the herb among like-minded friends. The celebration’s origins are humble in nature: It was simply the time of day when four friends (dubbed “The Waldos”) met to share a joint each day in San Rafael, California. Little did they know that they were beginning a new ceremony that would unite potheads worldwide! Every day at 4:20 p.m., you can light up a joint in solidarity with other pot-lovers in your time zone. It’s a tradition that has caught on, and today, there are huge 4/20 parties and festivals in many cities, including famous gatherings of students in Boulder and Santa Cruz. An Italian rice stew, risotto is dense, rich, and intensely satisfying—perfect cannabis comfort cuisine. This risotto uses the freshest spring ingredients for a variation in texture and bright colors that stimulate the senses. Visit your local farmers’ market around April 20, when the bounty of tender new vegetables is beginning to be harvested after the long, dreary winter. As for tracking down the secret ingredient, you’ll have to find another kind of farmer entirely. STONES 4 4 tablespoons THC olive oil (see recipe) 1 medium leek, white part only, cleaned and finely chopped ½ cup sliced mushrooms 1 small carrot, grated ½ cup sugar snap peas, ends trimmed ½ cup asparagus spears, woody ends removed, cut into 1-inch-long pieces Freshly ground pepper 3½ cups low-sodium chicken broth ¼ cup California dry white wine Olive oil cooking spray 1 cup arborio rice 1 tablespoon minced fresh flat-leaf parsley ¼ cup freshly grated Parmesan cheese Salt 1. In a nonstick skillet, heat 2 tablespoons of the THC olive oil over medium-low heat. Add leek and sauté until wilted, about 5 minutes. Stir in mushrooms and continue to cook, stirring, for 2 minutes. Add carrot, sugar snap peas, and asparagus. Continue to cook, stirring, for another minute. Remove from heat, season with pepper, and set aside. 2. In a medium saucepan over high heat, bring broth and wine to a boil. Reduce heat and keep broth mixture at a slow simmer. 3. In a large pot that has been lightly coated with cooking spray, heat the remaining 2 tablespoons THC olive oil over medium heat. Add rice and stir well until all the grains of rice are coated. Pour in ½ cup of the hot broth and stir, using a wooden spoon, until all liquid is absorbed. Continue adding the broth ½ cup at a time, making sure the rice has absorbed the broth before adding more, reserving ¼ cup of broth for the vegetables. 4. Combine ¼ cup of the broth with the reserved vegetables. Once all broth has been added to the risotto and absorbed, add the vegetable mixture and continue to cook over low heat for 2 minutes. Rice should have a very creamy consistency. Remove from heat and stir in parsley, Parmesan, and salt to taste. Stir well to combine.