Carrots Best Quotes

I needed to say something. Something romantic! Something to sweep her off her feet. "You’re like a potato!" I shouted after her. "In a minefield." She froze in place. Then she spun on me, her face lit by a half-grown fruit. “A potato,” she said flatly. “That’s the best you can do? Seriously?” “It makes sense,” I said. “Listen. You’re strolling through a minefield, worried about getting blown up. And then you step on something, and you think, ‘I’m dead.’ But it’s just a potato. And you’re so relieved to find something so wonderful when you expected something so awful. That’s what you are. To me.” “A potato.” “Sure. French fries? Mashed potatoes? Who doesn’t like potatoes?” “Plenty of people. Why can’t I be something sweet, like a cake?” “Because cake wouldn’t grow in a minefield. Obviously.” She stared down the hallway at me for a few moments, then sat on an overgrown set of roots. Sparks. She seemed to be crying. Idiot! I thought at myself, scrambling through the foliage. Romantic. You were supposed to be romantic, you slontze! Potatoes weren’t romantic. I should have gone with a carrot.

no place is how you expect it to be, and the best thing to do is to not want things in the first place.

CHILD: “Why does carrot cake have the best icing?” MOTHER: “Because it needs the best icing.” Quantum Nonlocality and the Death of Elvis Presley You may remember

Priming people to think of God as punitive decreases cheating; thinking of God as forgiving increases it. The researchers then studied subjects from sixty-seven countries, considering the prevalence in each of belief in the existence of a heaven and hell. The greater the skew toward belief in hell, rather than heaven, the lower the national crime rate. When it comes to Eternity, sticks apparently work better than carrots.

There were nights when I left the sessions physically and emotionally drained after hearing the anguish pour out like blood from a gaping wound. Don’t let anyone ever tell you different – psychotherapy is one of the most taxing endeavors known to mankind; I’ve done all sorts of work, from picking carrots in the scorching sun to sitting on national committees in paneled board rooms, and there’s nothing that compares to confronting human misery hour after hour and bearing the responsibility for easing that misery using only one’s mind and mouth. At its best it’s tremendously uplifting as you watch the patient open up, breathe, let go of the pain. At its worst is like surfing in a cesspool struggling for balance while being slapped with wave after putrid wave.

The best rulers are those who can wield both the carrot and the stick in equal measure.

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)

I like this marriage thing, because it's the best of all of us. We get to be the whole meal. The appetizer, the entree, the luxurious dessert... And yes, the peas and the carrots.

Once, I discovered it propped up on my sister's pillow, its neck wrapped in one of our mother's best linen dishtowels. Cookie fragments on dolls' plates were laid out around it, mixed with berries from the prickly-berry hedge, like offerings made to appease an idol. It was wearing a chaplet woven of carrot fronds and marigolds that my sister and Leonie had picked in the garden. The flowers were wilted, the garland was lopsided; the effect was astonishingly depraved, as if a debauched Roman emperor had arrived on the scene and had hacked off his own body in a maiden's chamber as the ultimate sexual thrill.

Employees come to us in a state of readiness to engage, and it is the behavior and decisions of managers and organizational leaders that can result in even the best employees becoming disengaged over time.

He says he wants more carrots and bread crumbs!

 Kindness Among Cakes CHILD: “Why does carrot cake have the best icing?” MOTHER: “Because it needs the best icing.

There is a role for carrots and sticks, but to rely on carrots and sticks alone is effective only when we employ donkeys and we are sure exactly what we want the donkeys to do.

And remember, the best rulers are those who can wield both the carrot and the stick in equal measure.

CHILD: “Why does carrot cake have the best icing?” MOTHER: “Because it needs the best icing.

I think about how no place is how you expect it to be, and the best thing to do is to not want things in the first place. But it’s so hard to do that. So hard.

One little girl didn't mind the fading sun. Her mittened hands sculpted a snowman, happy to work without distractions. She whispered apologies as she thrust a carrot into his face, assuring him it was for the best and he'd be able to breathe much better now, just try and see.

For them I learned to be a mother again, cooking pancakes and thick herb-and-apple sausages. I made jam for them from figs and green tomatoes and sour cherries and quinces. I let them play with the little brown mischievous goats and feed them crusts and pieces of carrot. We fed the hens, stroked the soft noses of the ponies, collected sorrel for the rabbits. I showed them the river and how to reach the sunny sandbanks. I warned them- with such a catch in my heart- of the dangers, the snakes, roots, eddies, quicksand, made them promise never, never to swim there. I showed them the woods beyond, the best places to find mushrooms, the ways of telling the fake chanterelle from the true, the sour bilberries growing wild under the thicket.

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.

NUTRIENT DENSITY SCORES OF THE TOP 30 SUPER FOODS To make it easy for you to achieve Super Immunity, I’ve listed my Top 30 Super Foods below. These foods are associated with protection against cancer and promotion of a long, healthy life. Include as many of these foods in your diet as you possibly can. You are what you eat. To be your best, you must eat the best! Collard greens, mustard greens, turnip greens 100 Kale 100 Watercress 100 Brussels sprouts 90 Bok choy 85 Spinach 82 Arugula 77 Cabbage 59 Broccoli 52 Cauliflower 51 Romaine lettuce 45 Green and red peppers 41 Onions 37 Leeks 36 Strawberries 35 Mushrooms 35 Tomatoes and tomato products 33 Pomegranates / pomegranate juice 30 Carrots / carrot juice 30/37 Blackberries 29 Raspberries 27 Blueberries 27 Oranges 27 Seeds: flax, sunflower, sesame, hemp, chia 25 (avg) Red grapes 24 Cherries 21 Plums 11 Beans (all varieties) 11 Walnuts 10 Pistachio nuts 9 If you are a female eating

Well, well, well, what have we here?” he asks. My mouth falls open. Tucker leans in the window, grinning from ear to ear. Oh yes, it can get more humiliating. “Hey, Carrots,” he says. “Jeff.” He nods to my brother like the two are best buds. Jeffrey nods back. Mum smiles up at him. “I don’t think we’ve met,” she says. “I’m Maggie Gardner.” “Tucker Avery,” he says. “You’re Wendy’s brother.” “Yes, ma’am.” “We could really use some help,” she says sweetly as I slump down in the seat and wish I was dead. “Sure thing. Just sit tight.

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.

You pay homage when and where you can. I love the smell of the bulb as the earth opens and releases it in harvest, an aroma that only those who grow garlic and handle the bulb and the leaves still fresh from the earth can know.Anyone who gardens knows these indescribable presences--of not only fresh garlic, but onions, carrots and their tops, parsley's piercing signal, the fragrant exultations of a tomato plant in its prime, sweet explosions of basil. They can be known best and most purely on the spot, in the instant, in the garden, in the sun, in the rain. They cannot be carried away from their place in the earth. They are inimitable. And they have no shelf life at all.

Megan was able to get me the single most important item in this entire house.” “She got you that new vibrator?” “Jesus . . .” “Oh, the cookbook, right,” he said, remembering. Megan used to work for the Food Network, and was able to secure me a signed copy of the original Barefoot Contessa cookbook. By Ina Garten. Signed to me by the way; one of those “Best wishes, Ina” deals. It honest-to-God said: To Caroline— Best Wishes, Ina Go ahead and be jealous. I’ll wait. Simon, on the other hand, would not. “Okay, so you remember Megan.” “Remember her? Did you not hear me say single most important—” “I got it, babe. Are you at all curious about hearing what they’re up to, or are you just going to spend some head-space time dreaming of Ina and her kitchen?” “And me in her kitchen. If you’re going to get into my daydream, you have to set the scene correctly. I’m there with Ina, in her kitchen in the Hamptons, and we’re cooking up something wonderful for you and her husband, Jeffrey. Something with roasted chicken, which she’ll teach me how to carve perfectly. And roasted carrots, which she’ll pronounce with that subtle New York accent of hers, where it sounds like she’s saying kerrits.” “I worry about you sometimes,” Simon said, reaching over to feel my forehead. “I’m perfectly fine. Don’t worry about me, I’ll continue my fantasy later.

How can you say anything other than Ratatouille is Pixar's best movie? Your a chef, for Christ's sake," Sue said. Lou smiled at Sue's accusatory tone. She needed this distraction. Harley rolled his eyes and said, "You're letting your biases show, Sue. Up uses music better- like a character. The opening fifteen minutes is some of the best filmmaking- ever. And who doesn't love a good squirrel joke?" "But Ratatouille brings it all back to food." Sue waved a carrot in the air to emphasize her point. "They made you want to eat food cooked by a rat! I'd eat the food; it looked magnificent. That rat cooked what he loved; what tasted good. Like I've been telling Lou, we should cook food from the heart, not just the cookbook.

NORMAN’S EGG SALAD 4 cups peeled and chopped hard-boiled eggs.*** (That’s about a dozen extra large eggs—measure after chopping) 1/2 cup crumbled cooked bacon (make your own or use real crumbled bacon from a can—I used Hormel Premium Real Crumbled Bacon) 1 Tablespoon chopped parsley (it’s better if it’s fresh, but you can use dried parsley flakes if you don’t have fresh on hand) 1/4 cup grated carrots (for color and a bit of sweetness) 4 ounces cream cheese 1/4 cup sour cream 1/2 cup mayonnaise (I used Best Foods, which is Hellmann’s in some states) 1/2 teaspoon garlic powder (or 1/2 teaspoon freshly minced garlic) 1/2 teaspoon onion powder (or 1 teaspoon freshly minced onion) salt to taste freshly ground black pepper to taste   Peel and chop the hard-boiled eggs. Add the crumbled bacon, the parsley, and the grated carrots. Mix well.   Put the cream cheese in a small bowl and microwave for 30 seconds on HIGH to soften it. If it can be easily stirred with a fork, add the sour cream and mayonnaise, and mix well. If the cream cheese is still too solid, give it another 10 seconds or so before you add the other ingredients.   Stir in the garlic powder and onion powder.   Add the cream cheese mixture to the bowl with the eggs and stir it all up. Add salt and freshly ground pepper to taste, and chill until ready to serve.   Serve by itself on a lettuce leaf, as filling in a sandwich, or stuffed in Hannah’s Very Best Cream Puffs for a fancy luncheon.   Yield: Makes approximately a dozen superb egg salad sandwiches.

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.

Happy Camper Tip #10   Veggie Pancakes—These are delicious, healthier than regular pancakes, and can be made ahead and warmed up. Grate two cups of zucchini and one cup of carrots. Add one cup of corn—frozen works best. Stir in one egg, two tablespoons of plain yogurt, one half teaspoon of salt and one eighth teaspoon of pepper. Combine one half cup of flour, one half cup of corn meal and two teaspoons of baking powder and add to veggie mixture. Stir well and add one half cup of cheese. In a skillet with a small amount of oil, use a scant quarter cup of batter for each pancake and flatten slightly with a fork. Cook about three minutes on a side and drain on paper towels. Store in the refrigerator between layers of waxed paper and reheat in the microwave. Excellent with butter and syrup or ranch dressing.

The student’s biggest problem was a slave mentality which had been built into him by years of carrot-and- whip grading, a mule mentality which said, "If you don’t whip me, I won’t work." He didn’t get whipped. He didn’t work. And the cart of civilization, which he supposedly was being trained to pull, was just going to have to creak along a little slower without him. This is a tragedy, however, only if you presume that the cart of civilization, "the system," is pulled by mules. This is a common, vocational, "location" point of view, but it’s not the Church attitude. The Church attitude is that civilization, or "the system" or "society" or whatever you want to call it, is best served not by mules but by free men. The purpose of abolishing grades and degrees is not to punish mules or to get rid of them but to provide an environment in which that mule can turn into a free man.

The need for strict discipline as a basis for all military action is equally evident in the remaining texts. According to Ssu-Ma the perfect army, placed far in the legendary past, requires neither rewards nor punishments. To make use of rewards but impose no punishments is the height of instruction; to impose punishments but issue no rewards is the height of awesomeness. Finally, employing a mixture of both punishments and rewards—combining sticks with carrots, as modern terminology has it—will end up by causing Virtue to decline. Thus the basic idea of dao, which underlines every one of these texts, breaks through once again. Governed by necessity, the best-disciplined army is so flawless that it requires neither rewards nor punishments. Behaving as if it were a single personality, it will follow its commander of its own accord. However, as the remaining texts make clear, this is an ideal that is rarely, if ever, attained.

(1 = best, 11 = worst) 1. Raw fruits and vegetables (preferably organic) such as apples, grapes, melons, bananas, avocados, romaine lettuce, cucumbers, carrots, kale, tomatoes, etc.; raw honey, stevia (a natural sweetener) 2. Lightly-steamed, low-starch vegetables (all vegetables other than white potatoes, acorn and butternut squash, and pumpkin); pure maple syrup, agave nectar *Note that corn and legumes are starches, not vegetables. 3. Organic raw nuts and seeds (almonds, pine nuts, walnuts, macadamia nuts, sesame seeds, sunflower seeds, etc.) 4. Raw stone-pressed or cold-pressed plant oils (especially olive oil, though hemp seed and flax seed oils are also acceptable) 5. Cooked starchy vegetables (sweet potatoes, butternut and acorn squash, pumpkin, etc.) 6. Raw unpasteurized dairy products (particularly from goats and sheep) 7. Whole grains (brown rice, millet, whole wheat, buckwheat, etc.) 8. Pasteurized dairy and animal flesh (preferably limited to organic fish and minimal organic meat and poultry products) 9. All non-whole grain flour products (white bread, white rice, white pasta, white pizza dough, flour tortillas, etc.); sugar (white sugar, brown sugar, corn syrup, etc.) 10. Cooked animal fats/hydrogenated oils (lard, cooked oils, etc.), mainstream meats, poultry; soy products 11. Chemicals, artificial coloring and sweeteners (aspartame, saccharine, unnatural additives of all kinds)

The broth... it's made with a mix of soy milk and charred miso. But how could you get a flavor this robust with just those?" "I mixed in grated ebi taro root. It's a strongly flavored tuber that mashes easily into a smooth, thick paste. Adding that to the broth gave it a creamy texture and a richer flavor." "Weird. All of a sudden I'm starting to feel warm." "That's the chili oil and grated raw garlic and ginger taking effect. The soy milk took the edge off of the spicy bite... so now it just gently warms the body without burning the tongue." "The rest of the ingredients are also a parade of detailed work. Thin slices of lotus root and burdock deep-fried to a crispy golden brown. Chunky strips of carrot and turnip grilled over an open flame until lightly charred and then seasoned with just a little rock salt to bring out their natural sweetness. Like a French buffet, each side ingredient is cooked in exactly the best way to bring out its full flavor! But the keystone to it all... ... is the TEMPEH!" TEMPEH Originating in Indonesia, tempeh is made of soybeans fermented into a cake form. Soybeans are lightly cooked and then wrapped in either banana or hibiscus leaves. When stored, the naturally occurring bacteria in the leaves causes the soybeans to ferment into tempeh. Traditional food with a history over four hundred years long, tempeh is well-known and often used in Indonesian cuisine. "Mm! Wow! It's really light, yet really filling too! Like fried rice." "It has a texture a lot like that of a burger patty, so vegetarians and people on macrobiotic diets use it a lot as a meat substitute. I broiled these teriyaki style in a mix of soy sauce and sake.

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

What made you come back?” Kitty jerked at his sudden question. She sputtered for a moment then laughed. “What made me come back? What do you mean?” He shrugged with one shoulder, never moving his gaze away from her. “At Eliza’s and Thomas’s wedding last year you were convinced that returning to Boston and living with your aunt was the best course to take. But it appears you have changed your mind. So, what made you come back?” “Is that why you followed me? To ask me that?” Her face burned, but she feigned composure and looked at him with as much ease as she could marshal. “Boston is too dangerous, you know that.” “’Tis true, I am well aware of what Boston and its residents suffer. But I cannot believe that was the only reason you returned.” Training her mouth to reveal nothing more than a slight grin, she strained to keep her pulse quiet. She stepped toward the fire, resting her hand atop the chair, acting more casual than she felt. “If there were any other reason, do you think that I would share such information with you? Surely, Nathaniel, I cannot share all my secrets.” “Secrets? Well, now I am curious.” Kitty rubbed the lace on her gloves and emitted a warm, genuine laugh that eased the strain in her voice. She offered an impish smile. “I came back for several reasons, if you must know. As I mentioned, ‘twas for matters of safety that Henry Donaldson insisted I return as well as—”  “Donaldson?” Kitty peered over her shoulder, hiding the grin that surged at the undeniable question in Nathaniel’s eyes. Could he be... nay, not possible. She kept her focus. “Aye, Henry Donaldson. You remember him, do you not?” “Aye, of course. I just... I just hadn’t known he was still... around. He was always a good friend and I admire him, despite his poor choice of allegiances.” Nathaniel’s interested expression stayed lifted, but the light in his eyes went flat. “Are you... have you been seeing much of him of late?” “I have,” she said. “He’s a close friend and I admire him very much.” Nathaniel’s expression didn’t change, but his Adam’s apple bobbed and he cleared his throat. “I see.”  She once again toyed with the fabric of her gloves, unsure what else to do with her hands. Quickly focusing on the subject of their conversation, she stared back into the fire. “Henry said it was too dangerous for me to stay despite my protestations. With Father gone and Eliza here—and since our home was destroyed that December… well, my home is here now.” The scent of smoke wafting from the fireplace in front of her snatched the horrid vision from its hiding place in her mind. Instantly she witnessed anew the roaring flames that devoured her treasured childhood home, taking with it all her cherished memories and replacing them with ash. She turned to Nathaniel, his face drawn as if he too relived the tragedy. The bond they’d shared that night had forged a friendship that could never be shaken.  Nathaniel stepped forward, the look of tenderness so rich in his eyes it wound around her shoulders like a warm cloak. “I can well understand that, Kitty. Donaldson was right in advising you to return.” Then, as if the heaviness were too much, he shrugged and sighed with added gaiety to his tone. “Well, I will admit that Sandwich didn’t feel the same with you gone, that’s for certain.” She tipped her head with a smirk. “You pined for my return?”  “With the pains of an anguished soul.” “Lying is a sin, Nathaniel,” she teased. Nathaniel laughed, his broad smile exposing his straight teeth. “All right, if you want the truth I pined more for your cooking, and more specifically for your carrot pudding. Are you satisfied?” “I knew it.

Whether you grow your own transplants or buy them, here’s what you should plant outside as transplants and what you can grow from seed. Seeds Transplants Bean Basil Carrot Broccoli Chives Brussels sprouts Cucumber Cabbage Dill Cauliflower Lettuce Celery Okra Collards Parsley Eggplant Parsnip Kale Onion Leek Pea Pepper Pumpkin Spinach Radish Swiss chard Turnip Tomato Watermelon

Japanese Gyoza   This is a very popular Japanese appetizer you just need to try! Preparation time: 10 minutes Total time: 30 minutes Yield: 10 Ingredients: 2 cups cabbage, chopped 1 egg 1 tablespoon sesame oil 1 tablespoon vegetable oil ¼ cup yellow onion, chopped 1 garlic clove, minced 10 ounces wonton wrappers ¼ cup water ¼ cup carrots, chopped

Emperor Claudius, the story goes, once convoked the Senate to vote on whether corned beef and cabbage was the best of all possible dinner dishes.

I said this. She said that. I was angry. She was happy. A pig wandered into the village! The pig looked around! The pig oinked! The pig ate a carrot that I fed him and both of us became super best friends! The pig is happy! Update—the pig left! Where is the pig going?! Why did the pig leave?! Why, Oinky, why?!

The horses are now back to their normal weight, their coats shining and energy restored. If you saunter past their field there is now a sign that says, ‘We only eat apples and carrots’. The message is simple and positive. It focuses on what we want to happen rather than what we don’t want. And, best of all, it works.

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.

Phillipa placed one tray of appetizers after the other on the table---the jambon sec-wrapped chipotle figs with the cocoa-balsamic glaze; the crab cakes with the rémoulade dipping sauce; the varying star-shaped canapés, the bottoms buttery, toasted bread topped with different ingredients and garnished with chopped fresh herbs; the verrines filled with bœuf bourguignon and baby carrots; and the smoke salmon, beet carpaccio, and mascarpone bites served on homemade biscuits and sprinkled with capers. Everybody dug in, oohing and aahing. "I don't know which one I like best," exclaimed Marie, licking her lips. "They're all so delicious. I can't choose a favorite child." Phillipa winked. "Just wait until you see and taste Sophie's plat principal," she said, turning on her heel. She returned with a large pressure cooker, placing it on the table. She lifted the lid, and everybody breathed in the aromas, noses sniffing with anticipation. "This is Sophie's version of pot-au-feu de la mer, but with grilled lobster, crab, abalone, mussels, and large shrimp, along with a variety of root and fresh vegetables, a ginger-lemongrass-infused sauce, and garnished with borage, or starflowers, a smattering of sea salt, a dash of crème fraîche, fresh herbs, and ground pepper.

The best use of money as a motivator is to pay people enough to take the issue of money off the table. But once we’ve cleared the table, carrots and sticks can achieve precisely the opposite of their intended aims.

Huge untapped reserves of coal and iron ore,” said Carrot. “And fat, of course. The best candles, lamp oils and soap come ultimately from the Shmaltzberg deposits.” “Why? We’ve got our own slaughterhouse, haven’t we?” “Ankh-Morpork uses a great many candles, sir.” “It certainly doesn’t use much soap,” said Vimes. “There are so many uses for fats and tallows, sir. We couldn’t possibly supply ourselves.” “Ah,” said Vimes. The Patrician sighed. “Obviously I hope that we may strengthen our trading links with the various nations within Uberwald,” he said. “The situation there is volatile in the extreme. Do you know much about Uberwald, Commander Vimes?” Vimes, whose knowledge of geography was microscopically detailed within five miles of Ankh-Morpork and merely microscopic beyond that, nodded uncertainly.

Is Easier to Instill with the Carrot. The best leaders perhaps understand this fact intuitively. Members of an organization always fearful of penalty and punishment are at a great disadvantage when competing against a team filled with pride. This is so particularly over the long haul.

Bailey sat on the edge of the couch and fed Maddy grapes. The very swollen mommy-to-be initially complained about being fed like a pet. Eventually, she gave in and enjoyed the attention. Not to be outdone, Sawyer turned a fan towards Maddy and was painting her nails. I watched them baby her and wondered about when I would be that big and uncomfortable. “I’m in no hurry to have a baby,” Tawny said, maybe for the tenth time since arriving. “Not in any hurry at all.” Farah grinned from where she was cutting carrots into little perfect sticks for dipping. “Coop is obsessed with getting me pregnant. First, his little brother is about to have a baby then his best friend. I swear whenever we’re alone, he’s inside me,” she said then her smile grew. “It’s awesome.” “Huh,” Tawny muttered. “Judd is in me all the time too and not because he’s trying to plant his flag or lay his seed or whatever.” “Jealous?” Farah asked and Tawny fake glared at her. “Sometimes, my sister irritates me too,” I said and they both laughed. “I’m going to brush the baby’s hair,” Bailey announced to no one in particular. “When she’s old enough, I’m going to put those little barrettes in her hair and make her wear headbands and turn her into a doll. Then when she cries, I’m giving her back to Maddy.” “Yeah for me,” Maddy whispered with her eyes closed. “Are you suffering?” Bailey asked. “Like should I do more for you to ease away the horror of how huge you’ve become?” Opening her eyes a crack, Maddy muttered, “Stop charming me.” Bailey grinned. “Seriously, you look pretty miserable today.” “I’ve been having those Braxton Hicks contractions since yesterday.” “Is that bad?” Sawyer asked, looking up from her meticulous work on Maddy’s toes. “Is it like hemorrhoids?” When we laughed, Sawyer beamed, even though she likely had no idea what was funny. “They’re like practice contractions,” Maddy explained. “They don’t hurt much, but they’re uncomfortable.” Bailey frowned. “How do you know all this stuff?” “I read a book.” “Yeah, I did that once. Not a fan.” “You guys don’t have to hang out here,” Maddy said. “The guys are out having fun and you’re pampering me. You could go to the movies if you want.” “No,” Bailey said quickly. “I need to be super nice because I had a dream that being nice will lead to a handsome awesome guy who is the fucker. I want that guy. He belongs to me and I’m sick of waiting, so shut up and let me be nice to you.” “Sure,” Maddy said, sighing. “This is nice, but I’m going to have to pee soon.” “Do you need me to carry you?” Bailey asked. “Maybe. Ask me in a few minutes.

If I had an orange penis, and an erection, I might take offense at carrot eaters. Baby carrots.

would have to eat nearly a bushel of apples a day or half a bushel of oranges to obtain a liberal factor of safety for providing phosphorus; similarly one would be required to eat nine and one half pounds of carrots or eleven pounds of beets each day to get enough phosphorus for a liberal factor of safety, while this quantity would be provided in one pound of lentils or beans, wheat or oats. I have discussed elsewhere the availability of phosphorus depending upon its chemical form. Since the calories largely determine the satisfying of the appetite and since under ordinary circumstances we stop when we have obtained about two thousand to twenty-five hundred very little of the highly sweetened fruits defeats our nutritional program. We would have to consume daily the contents of thirty-two one pound jars of marmalade, jellies or jams to provide a two gram intake of phosphorus. This quantity would provide 32,500 calories; an amount impossible for the system to take care of. Milk is one of the best foods for providing minerals but it may be inadequate in several vitamins. Of all of the primitive groups studied those using sea foods abundantly appear to obtain an adequate quantity of minerals particularly phosphorus with the greatest ease, in part because the fat-soluble vitamins provided in the sea foods (by which I mean animal life of the sea) are usually high. This enables a more efficient utilization of the minerals, calcium and phosphorus

Q: What’s orange and sounds like a parrot? A: A carrot.

DON’T CONDUCT THE INTERVIEW IN THE RÉSUMÉ Here’s a good analogy. Your résumé is like a book report. You don’t tell the whole story in a book report; you simply provide a synopsis of the key highlights that STAND OUT as the most important information taken from the book. The same is true when writing a résumé. Your résumé must dangle the carrot, but not tell the whole story. Your résumé must communicate your value and enthusiastically engage the reader, not provide a long-winded, never-ending biography of your professional life. Your résumé must provide highlights of your professional experience that STAND OUT as the most important information that prospective employers would find valuable. Do not tell the whole story; don’t conduct the interview in the résumé.

And then there was his love affair with my best friend, perhaps the only woman he’d ever seen drink several glasses of bai-jiu and smoke a half-pack of cigarettes in a single seating. Each dish that night had a special presentation, a colorful ring of carrots about the twice-fried eggplant, a garland of thinly-sliced chilies haloing the garlicky green beans, a well-placed broccoli head in the fish’s open mouth. She smiled at him when he gave her one of his cigarettes, coyly lighting it with a subtle turn of the wrist, and after she took her first long drag, he motioned us up. Never to be repeated, he brought us back his narrow kitchen, a blackened wok bubbling over a powerful blue fire. Deftly splashing it with alcohol, he flipped the contents into the air and watched the flame dance across her eyes.

CHIMICHURRI SAUCE With a knife or food processor finely chop a bunch of flat-leaf parsley, an entire head of peeled garlic, and one medium carrot. Add olive oil, white wine vinegar, salt, dried oregano, hot pepper flakes, and black pepper, and chop or pulse into a thick sauce. Best served fresh.

The fact is that 79 percent of employees who quit their jobs cite a lack of appreciation as a key reason for leaving. Sixty-five percent of North Americans report that they weren’t recognized in the least bit the previous year.

The simple but transformative act of a leader expressing appreciation to a person in a meaningful and memorable way is the missing accelerator that can do so much and yet is used so sparingly.

Once the apartment was ready, Portia had begun to plan out what foods they would showcase in this little glimpse into a Glass Kitchen world. Her sisters couldn't help her with this part. Portia had let go, and dishes had come to her, all of which she wrote down and prepared to make. Then, at eight that morning, she got to work. Olivia and Cordelia served as sous-chefs; they started by making a decadent beef bourguignon. Olivia and Cordelia washed and chopped as Portia browned layer after layer of beef, bacon, carrots, and onion, folding in the beef stock and wine, then putting it in to slow bake as they dove into the remaining dishes. They opened all the windows and ran four swiveling fans Portia had bought and found that pushed the scent of the baking and cooking out onto the sidewalk. Then they had put up a fairly discreet sign in the window, hand-painted by Olivia: THE GLASS KITCHEN. Portia had gotten the idea while walking down Broadway and passing the French soap store. Scents had spilled into the street from the shop- lavender and primrose, musk and sandalwood- luring passersby inside. Portia had realized that the best way to get investors interested was to show them a version of The Glass Kitchen. The food. The aromas. She had realized, standing there on Broadway, that she needed to create a mini version of her grandmother's restaurant to lure people in.

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

Lady Tosten started angling for an invitation to luncheon in earnest, but that looming disaster was averted when Winnie came pelting around the corner, her smock hiked past her knees, her feet bare, her eyes dancing with mirth, and a carrot clutched in her fist. “Oh!” She skidded to a stop. “Hullo, Rosecroft! I am hiding.” “Not very effectively,” the earl remarked, “at least not from me.” His eyes challenged her to be on her best behavior, and Winnie obediently waited for his cue. “Come here, Winnie, and make your curtsey to our guests.” He extended his hand to her, expecting her to take off in the other direction, but instead she came docilely forward. “Good morning, my ladies.” She curtsied to each woman then turned her gaze to the earl. “Well done, princess. You’ve been practicing. I’m impressed.” “Bronwyn Farnum!” Emmie bellowed as she, too, came pelting around the corner. Her bun was coming loose, she wore no bonnet, and—to the earl’s delight—she was barefoot in the grass, as well. “You cheated, you!” A stunned silence met that pronouncement while Emmie’s cheeks flamed bright red. “I beg your pardon, my lord, my ladies. Winnie, perhaps you’d accompany me back to the stables?” She held out a hand, and at a nod from the earl, Winnie took the proffered hand. “Miss Farnum.” The earl turned a particularly gracious smile on her. “You are to be complimented on Winnie’s manners. We’ll excuse you, though, if Herodotus is pining for his carrots.” “My thanks.” Emmie nodded stiffly and turned, leaving silence in her wake. “Well,

But then, with a rush, I can suddenly hear them all: every single unkind word I've ever been called Circling in the air above my head like angry flies: buzzing and buzzing, as if they're desperate to find somewhere to land. Ugly. Freckles. Nobody. Boring. Loser. Spotty. Carrots. GEEK. But for the first time, they can't seem to settle or stick on me. There's nowhere for them to go. Still smiling, I reach a hand up and start batting at them: hitting the words, one by one, until they're dead on the floor. Empty ghost words that have no meaning, no use, no purpose, no truth in them. Definitions that aren't in my dictionary any more. Because from this point onwards, nobody gets to choose the vocabulary I use for myself but me. Smiling, I lean forward and give my beautiful, flawed and irreplaceable face a quick kiss in the mirror. After all, none of those social-networking statistics said that my sixth best friend couldn't be myself. That's not cheating at all.

Two months later, Gail brought Bill home to meet her parents, and Beryl, a nervous mama having heard so much about the gallant Navy boy, served up her best pot roast with onions, a heap of buttery mashed potatoes with Gail’s favorite gravy, and boiled carrots for Sunday dinner. Before dinner was served, they sat on the porch and made homemade ice cream together. Gail sat on the ice cream bucket while Bill churned—abiding the flirting of Baby Lou and worldly Laila, though married with a baby. The Navy boy couldn’t care less about the two sisters because he was busy pouring ice cubes and salt into the bucket, soon hidden again under Gail’s skirt. Coalbert, the working boy, accompanied by his cute girlfriend, Ivy, wasn’t going to be outdone by a crew cut. He started making pig squeals and then said, “Come on, piggy, I wanna kiss you!” This was the story that humiliated Gail the most. She hated when Coalbert told stories from their Arkansas childhood. “What’s with him?” Bill looked at Gail. Coalbert took over and explained how Gail had fallen in love with the baby pigs they had bought to ward off starvation in Western Grove. “She’d run chasing them through the mud and shit, ‘Come on, piggy, I wanna kiss you!’” Gail got off the ice cream bucket and walked into the house. Bill laughed and stayed on the porch with Coalbert and the sisters, shooting the breeze and catching up with stories to embarrass Gail.

said Percy airily. ‘He’s a genius! Best wizard in the world! But he is a bit mad, yes. Potatoes, Harry?’ Harry’s mouth fell open. The dishes in front of him were now piled with food. He had never seen so many things he liked to eat on one table: roast beef, roast chicken, pork chops and lamb chops, sausages, bacon and steak, boiled potatoes, roast potatoes, chips, Yorkshire pudding, peas, carrots, gravy, ketchup and, for some strange reason, mint humbugs. The Dursleys had never exactly starved Harry, but he’d never been allowed to eat as much as he liked. Dudley had always taken anything that Harry really wanted, even if it made him sick. Harry piled his plate with a bit of everything except the humbugs and began to eat.

Magazine Street was a sea of green. Piper reveled in the pleasure and satisfaction of having finished the scene in her first feature film as she made her way through the crowds and watched the floats decorated by New Orleans marching clubs. The float riders threw carrots, potatoes, moon pies, and beads to the onlookers gathered on the sidewalk. Pets joined in the festivities as well, sporting leprechaun attire and green-tinted fur. Under a bright sun and a clear blue sky, families and friends were gathered for the opportunity to celebrate one of the biggest street parties of the year. Some set up ladders along the parade route, climbing atop for the best views. Others scaled trees and found perches among the branches. "Hey, mister, throw me something!" yelled a man next to Piper. Waving hands rose in the air as a head of cabbage came hurtling from the float. Everyone in the crowd lunged for it. The person who snagged it was roundly congratulated for the catch. "What's with the cabbage?" Piper asked the man standing next to her. "They aren't supposed to throw them, just hand them out. Somebody could get hurt by one of those things." The man shrugged. "But the tradition is to cook them for dinner on St. Patrick's Day night.

I’m having one of those days where it feels as though my tummy might explode. Maybe explode isn’t the right word, and tummy certainly isn’t the technical term. Uterus would be more specific, although I don’t think of it that way, since to me a uterus is something dark and cozy, hidden deep inside my body and housing an adorable cherub who’s yawning and stretching before rolling back over to fall asleep. Instead, my entire abdomen feels as though something horrid is stretching it taut from the inside out — working its way slowly to the surface like a wombat on the hunt for carrots. The wombat kicks fiercely against my bladder, bringing a grimace to my face as I do my best to ignore his repeated taps.

Best Agricultural Seeds Producers and Exporters in India Get the best vegetable seeds that are redefined for their categories. We have a large collection of vegetable seeds that includes many types: tomato, pepper, carrot, onions, Palak, sweet corn, coriander, brinjal, radish and more. From production to the final inspection, these seeds adhere to the best high-quality agriculture seeds standards. So, trust the most reputed hybrid vegetable seed company to deliver you more than your investment.

The rabbit thinks his paradise is a place full of carrots, until he finds a place full of carrots! A place filled with the things you love so much that you get tired of them would not be heaven, but hell at best!

Kindness Among Cakes CHILD: “Why does carrot cake have the best icing?” MOTHER: “Because it needs the best icing.

The waiter arrived with our entrées. Because we'd "ordered light," there were also only two of these. A firm whitefish with crispy skin that glistened under the light and shattered between my teeth, nestled atop a smooth, creamy carrot-ginger puree, luscious with just the right amount of butter (a lot). Roasted carrots, yellow and purple and orange but always caramelized on the outside added pops of sweetness and texture, and candied ginger was sprinkled on top, providing some spice and some chew. I was sad when it came time to move on to the second entrée, but it cheered me right up. A pasta that had clearly been made here, thick strands that were tender but with a chew to them, bathed in a sauce of coconut milk and garlic and ginger and chiles. I could've slurped this pasta down all on its own, forever, but the buttery chunks of shrimp and crunchy bits of okra scattered throughout made for most welcome diversions. Okra seeds popped with relish on my tongue.

The chopped liver was smooth but just a little grainy, rich but with just a slight iron tang. The kimchi was sour and tart and crunchy and a little fishy, clearly the real thing. Piled together on a toasted slice of baguette and with a little extra richness from homemade mayo, it was an excellent bite. But not one that photographed all that well. Sure, the kimchi was bright red and pretty, splayed out like phoenix feathers, but the chopped liver was brown and mushy. I didn't think liver would get me all that many hits. Something that also tasted good but didn't photograph very well: the bite-size orbs of gefilte fish, the puree of who-knows-what soft and smooth, its pearly grayness flecked with orange bits of carrot. At least the vibrant beet and cardamom pickle on top, reminiscent of horseradish, looked nice.

In a society of declining intelligence, we would expect: rising crime and corruption; decreasing civic participation and lower voter turn-out; higher rates of illegitimacy; poorer health and greater obesity, an increased interest in the instinctive, especially sex; greater political instability and decline in democracy; higher levels of social conflict; higher levels of selfishness and so a decline in any welfare state; a growing unemployable underclass; falling educational standards; and a lack of intellectualism and thus decreasing interest in education as a good in itself. We would also expect more and more little things to go wrong that we didn’t used to notice: buses running out of petrol, trains delayed, aeroplanes landing badly, roads not being repaired, people arriving late and thinking it’s perfectly okay; several large and lots of little lies . . . In addition, the broader modern system – especially of extended formal education (stretching ever further into adult life), exam results and continuous assessments, required subjects and courses; the supposed ‘meritocracy’ – suppresses the influence of genius, since the Endogenous personality is seeking, ever more strongly with age, to follow his inner drives, his Destiny, and all the paraphernalia of normal, standard requirements stands in his path. While others need sticks and carrots, and are grateful for encouragement, discipline and direction; the Endogenous personality is driven from within and (beyond a basic minimum) he neither needs nor appreciates these things – at best they slow him down, at worst they thwart and exclude him. The Endogenous personality requires mainly to be allowed to do what he intrinsically and spontaneously wants to do – but in modern society he is more likely to be prevented.

I have clients that feel like family, I make far more money than I've got a right to, considering the workload, and I have amazing benefits. What could be bad?" "I suppose I meant if you are satisfied creatively." I'd never really thought about that. The Farbers give me free rein, but they have a repertoire of my dishes that they love and want to have regularly in the rotation, and everything has to be kid friendly; even if we are talking about kids with precocious tastes, they are still kids. Lawrence is easy: breakfasts, lunches, and healthy snacks for his days; he eats most dinners out with friends, or stays home with red wine and popcorn, swearing that Olivia Pope stole the idea from him. And I'm also in charge of home-cooked meals for Philippe and Liagre, his corgis, who like ground chicken and rice with carrots, and home-baked peanut butter dog biscuits. Simca was a gift from him, four years ago. She was a post-Christmas rescue puppy, one of those gifts that a family was unprepared for, who got left at a local shelter where Lawrence volunteers. He couldn't resist her, but knew that Philippe and Liagre barely tolerate each other, and he couldn't imagine bringing a female of any species into their manly abode. Luckiest thing that ever happened to me, frankly. She's the best pup ever. I named her Simca because it was Julia Child's nickname for her coauthor Simone Beck. She is, as the other Eloise, my own namesake, would say, my mostly companion. Lawrence's dinner parties are fun to do- he always has a cool group of interesting people, occasionally famous ones- but he is pretty old-school, so there isn't a ton of creativity in those menus, lots of chateaubriand and poached salmon with the usual canapés and accompaniments.

When I plan a menu I consider color, texture, taste, and balance: Color: A red vegetable next to a yellow one looks unappetizing. Two white ones, like celery and cauliflower, look awful. Texture: Creamed chicken with mashed potatoes makes too much mush. Always serve something crisp with something soft. Taste: Never team two sours, two sweets, or two bitters. Candied yams and cranberry sauce are both delectable, but served together they break two of these rules, color and taste contrast. Balance: Courses shouldn't be uniformly rich nor light. A too rich menu might consist of a heavy cream soup, a roast with thickened gravy and potatoes, and a heavy cream soup, a roast with thickened gravy and potatoes, and a heavy whippedcreamtopped dessert. If the main course is substantial, the first should be light, crisp and appetizing, and the dessert an airy sherbet or a compote of fresh fruit. I decide first on the main course. For a buffet for twelve there should be two warm dishes. If you're going to be a relaxed hostess choose two that can be made the day before. Most of them improve with reheating. Some of the possibilities are beef bourguignon, boned and skinned breasts of chicken in a delicate cream sauce, a shrimp-lobster-and-scallop Newburg, lamb curry with all its interesting accompaniments. With any of these, serve a large, icy bowl of crisp salad with a choice of two or three dressings in little bowls alongside. Hot dishes must be kept hot in chafing dishes or on a hot tray so that they’re just as good for the second helping. Plates should be brought warm to the buffet table just before the guests serve themselves. I like to have a complete service at each end of the table so that people won’t have to stand in line forever, and there should be an attractive centerpiece, though it can be very simple. A bowl of flowers, carefully arranged by the hostess in the afternoon, and candles—always candlelight. The first course for a buffet supper should be an eye-catching array of canapés served in the living room with the drinks. I think there should be one interesting hot thing, one at room temperature, and a bouquet of crisp raw vegetables. The raw vegetables might include slim carrot sticks, green pepper slices, scallions, little love tomatoes, zucchini wedges, radishes, cauliflowerettes, olives, and young turnips. Arrange them colorfully in a large bowl over crushed ice and offer a couple of dips for non-dieters. [...] It’s best to serve hot hors d’oevres in two batches, the second ones heating under the broiler while the first round of drinks is served. [...] After people have had their second helpings the maid clears the buffet and puts out the dessert. Some people like an elaborate ice-cream concoction — so many men like gooey, sweet things. Pander to them, and let them worry about their waistlines. Some people like to end dinner with cheese and fruit. Other two kinds — one bland and one forthright, and just ripe. French bread and crackers on the side. For diet watchers gave a pretty bowl of fresh fruits, dewy and very cold. Serve good, strong coffee in pretty demitasses and let the relaxed conversation take over.

We won’t be here long, Sweetie. We’ll just give this Yori a trashing and be on our way.” “A trashing,” she said with a smile. “Hmmm. I never heard it expressed quite that way.” She took hold of his hand. “You’re a bit crazy, you know that.” “And you are a perfect combination of beautiful and sweetness. Just like a Carrot souffle.” “Did you just compare me to a vegetable dessert?” He pulled her close and their breaths became one. “Not just any dessert. The best, most awe-inspiring of desserts.” She smiled. “Yes. Definitely crazy.

If I'm lunching with tolerant friends I eat green onions, and I like to nibble on raw carrot sticks. I certainly prefer them to fancy hors d'oeuvres. Fish is a wonderful beauty food. […] I like it best straight out of the sea, when I'm in the Islands, but even frozen fish can be prepared deliciously.

best-looking falafel I’ve ever seen, garlicky sautéed carrots, a tomato-and-cucumber salad that I plan to mix with the hummus that’s sitting right beside it.

(Horses like boys…?) I had to remind myself that I gave up riding before I started eighth grade. I said that because I knew the same tired Jokes were going to roll in soon, about me riding horse-ie’s from the day I was like seven until then.’ ‘I don’t think I could ride now to save my life.’ Jenny said- ‘It’s just like riding a bike you never forget how too.’ ‘How would you know,’ I asked? Jenny said- ‘I still ride from time to time, I just got second place in a jumping competition two weeks ago.’ I whispered- ‘O-oh.’ (On the inside- I was crushed, thinking it okay for you to ride but I can’t. My horse died not long after, I stopped riding her, thinking I didn’t love her anymore. I didn’t want to stop.) I think if she starts making fun of me now, I would bust out crying. And if I cry then I’ll be a BABY! Yet it okay for her to cry to us over stupid boys or her time of the month drama. I could never clear the truth to her: that riding was my favorite thing in this whole wide world. It wasn’t about winning with me, no- it was about having my freedom, my happiness, and my relaxation. The way I could escape from all of them that put me down, back them. I loved it more than boys, more than friends, more than family even. I was the best I could be back then. I was strong then, now I am nothing but a week p*ssy that lets everyone crap on me. I can’t believe that I wanted this life. I loved to be alone in the barn, or out on the fields particularly in the late summer when everything is crunchy and golden, and the plants show off all their wonderful different colors, and it smells of hay, is what made my day complete, racing past all the trees, down the wooded trails, it was more than just jumping her at compassion. We had a bond- I loved brushing my horse down, braiding her main, and being her best friend, feeding her carrots sticks, I loved it all. I gave up my best friends for ones that I can’t always trust. Your horse’s always your trusting best friend. And if I am crying now, it’s not that I am sad, it’s that I am happy. I have to lie…! I am nothing- nothing, but a complete liar, a wide-ranging slut, and a total baby! #- hostage: (Galloping, Groping, Gulping)

Ah, there is pâté on the inside!" I see! By wrapping the exterior with thin slices of beef... ... he was able to make his presentation look like a cartoony leg of meat. "AH! HWAAAAA?!" The meat wrapped around the exterior is marinated strips of beef! Their richly fragrant scent yet light and almost fruity juices pack a knockout wallop! Directly underneath them is a layer of bacon slices! Not only do they serve to hold the pâté firmly in place... The impact of all that powerful protein in one bite reverberates through my entire body!" "By the way, for the base of my marinade... ... I used Yakiniku Sauce Even store-bought Yakiniku Sauce has a great balance of soy sauce, mirin, garlic and ginger. It makes a good, solid base for the marinade! I took that and adjusted it with some honey, grated onion and freshly squeezed orange juice so it would pair better with the pâté... before asking Nakiri to taste test it to ensure it came together properly." "The pâté in the middle is the most spectacular part of all! Full-bodied yet delicate, it matches beautifully with the aromatic layer of meat. Each bite sparks an explosion of powerful flavor in the mouth!" Using a base of chicken liver, he added chicken breast and cream along with carrots and Shimeji mushrooms. But what really stands out is the preparation of each individual ingredient! Confit. Grill. Braiser. Suer. Each piece was prepared in the way best suited to its strengths... ... teasing out its natural sweetness and ratcheting up the dish's overall goodness!

Whenever I have to pick something off the floor I bend down, keeping my legs straight. Dutifully touching your toes fifty times every day is a crashing bore. But there are almost as many times when something has to be picked up anyhow — or a lower drawer has to be opened — so I automatically do it in a manner that keeps me fit. I try to make a graceful gesture out of reaching for things on high shelves, too. I don’t make it easier by dragging out a little step stool. While I’m on the phone I take a small bottle — a Pepsi bottle, of course — and roll it back and forth under my instep. I touch first the heel to the floor, then the toe, ten times for each foot. [...] These exercises strengthen the foot, stretch the calf muscles, and result in lovely feet and legs. When I’m standing — scraping carrots, or just waiting somewhere — I dig my heels into the ground, draw myself up to my best posture, and pull my stomach muscles in hard. [...] When I’m dictating to my secretary I may raise my elbows level with my shoulders and press the heels of my hands hard against each other. (The whole idea behind isometrics is to make the muscles work against each other.) This exercise, lasting for just six to ten seconds, is wonderful for the inside of the upper arms — the place that can go flabby almost overnight and make it impossible to wear sleeveless dresses. For the backs of the upper arms, do the same exercise with the hands raised just above the level of the forehead.

Chicken Salad à la Danny Kaye YIELD: 4 SERVINGS TO MOST AMERICANS, Danny Kaye is remembered as a splendid comedian and actor. I think of him as a friend and one of the finest cooks I have ever known. In every way, Danny was equal to or better than any trained chef. His technique was flawless. The speed at which he worked was on par with what you’d find in a Parisian brigade de cuisine. Danny taught me a great deal, mostly about Chinese cuisine, his specialty. Whenever I traveled to Los Angeles, Danny picked me up at the airport and took me to his house, where we cooked Chinese or French food. His poached chicken was the best I have ever had. His method was to put the chicken in a small stockpot, cover it with tepid water seasoned with salt, peppercorns, and vegetables, and cook it at a gentle boil for only 10 minutes, then set it aside off the heat for 45 minutes. As an added touch, he always stuck a handful of knives, forks, and spoons into the cavity of the chicken, to keep it submerged. The result is so moist, tender, and flavorful that I have used the recipe—minus the flatware—ever since. CHICKEN 1 chicken, about 3½ pounds ½ cup sliced carrot 1 cup sliced onion 1 small leek, washed and left whole 1 rib celery, washed and left whole 1 teaspoon salt ¼ teaspoon black peppercorns 2 sprigs thyme 2 bay leaves About 7 cups tepid water, or more if needed DRESSING 2 tablespoons Dijon-style mustard 1 tablespoon white wine vinegar 1 teaspoon finely chopped garlic ¼ teaspoon salt ¼ teaspoon freshly ground black pepper ½ teaspoon Tabasco hot pepper sauce 5 tablespoons extra-virgin olive oil

Chicken Salad à la Danny Kaye YIELD: 4 SERVINGS TO MOST AMERICANS, Danny Kaye is remembered as a splendid comedian and actor. I think of him as a friend and one of the finest cooks I have ever known. In every way, Danny was equal to or better than any trained chef. His technique was flawless. The speed at which he worked was on par with what you’d find in a Parisian brigade de cuisine. Danny taught me a great deal, mostly about Chinese cuisine, his specialty. Whenever I traveled to Los Angeles, Danny picked me up at the airport and took me to his house, where we cooked Chinese or French food. His poached chicken was the best I have ever had. His method was to put the chicken in a small stockpot, cover it with tepid water seasoned with salt, peppercorns, and vegetables, and cook it at a gentle boil for only 10 minutes, then set it aside off the heat for 45 minutes. As an added touch, he always stuck a handful of knives, forks, and spoons into the cavity of the chicken, to keep it submerged. The result is so moist, tender, and flavorful that I have used the recipe—minus the flatware—ever since. CHICKEN 1 chicken, about 3½ pounds ½ cup sliced carrot 1 cup sliced onion 1 small leek, washed and left whole 1 rib celery, washed and left whole 1 teaspoon salt ¼ teaspoon black peppercorns 2 sprigs thyme 2 bay leaves About 7 cups tepid water, or more if needed DRESSING 2 tablespoons Dijon-style mustard 1 tablespoon white wine vinegar 1 teaspoon finely chopped garlic ¼ teaspoon salt ¼ teaspoon freshly ground black pepper ½ teaspoon Tabasco hot pepper sauce 5 tablespoons extra-virgin olive oil GARNISHES 1 dozen Boston lettuce leaves, cleaned 2 dozen fresh tarragon leaves FOR THE CHICKEN: Place the chicken breast side down in a tall, narrow pot, so it fits snugly at the bottom. Add the remaining poaching ingredients. The chicken should be submerged, and the water should extend about 1 inch above it. Bring to a gentle boil, cover, and let boil gently for two minutes. Remove the pot from the heat, and set it aside to steep in the hot broth for 45 minutes. Remove the chicken from the pot, and set it aside on a platter to cool for a few minutes. (The stock can be strained and frozen for up to 6 months for use in soup.) Pick the meat from the chicken bones, discarding the skin, bones, and fat. Shred the meat with your fingers, following the grain and pulling it into strips. (The meat tastes better shredded than diced with a knife.) FOR THE DRESSING: Mix together all the dressing ingredients in a bowl large enough to hold the chicken salad. Add the chicken shreds to the dressing and toss well. Arrange the Boston lettuce leaves in a “nest” around the periphery of a platter, and spoon the room-temperature chicken salad into the center. Sprinkle with the tarragon leaves and serve.

Of all the treats in the entire world—celery sticks, baby carrots, orange slices—Gulliver liked dandelions best. It took him less than five seconds to eat an entire stem, and then he’d root around for more. For Gulliver, dandelions were a rare delicacy. For humans, they were noxious weeds that needed to stop growing. But grow they did. Dandelions were everywhere in Virgil’s neighborhood. They sprouted from the cracks in the sidewalk, leaned against rusty fence posts, sneaked into well-manicured lawns. Virgil plucked them habitually, like an explorer searching for gems. By the time he reached the woods, his left pocket was stuffed with them. He could have stuffed the other pocket, too, but he was saving that for the stones.

Red and white wine (TBD) Victory Brewing Company Prima Pilsner Soft pretzel bread/spicy mustard sauce Cheesesteak arancini/homemade marinara sauce Deconstructed pork sandwich: braised pork belly, sautéed broccoli rabe, provolone bread pudding Lemon water ice Commissary carrot cake I'm particularly proud of my riff on the pork sandwich, one of Philadelphia's lesser-known specialties. Everyone presupposes the cheesesteak is Philadelphia's best sandwich, when, in fact, my favorite has always been the roast pork. Juicy, garlicky slices of pork are layered with broccoli rabe and sharp provolone on a fresh roll, the rich juices soaking into the soft bread while the crunchy crust acts like a torpedo shell, keeping everything inside. The flavors explode in your mouth in each bite: the bitter broccoli rabe, the assertive cheese, the combination of garlic and spices and tender pork.

Would you like me to tell you about it? It sits on acres of land. If you can believe it, I dig around in the earth. Me. I’m not going to be joining the garden club anytime soon but there have been carrots.” My laugh punctures the politeness. She relaxes. “We made food and sat on the lawn. I was nervous, but a friend of mine had recently been through cancer and I thought, if she can be here … It was a filthy gorgeous day. I mean really it was greedy of us. Slight breeze. Air you could get drunk on. Even the grass was shining. The food was good, well, the food was okay. We did our best but the steak kebabs were dry. Another friend made a silly remark when she walked outside—a silly joke, but we were crying with laughter. Do you remember, a million years ago, when the old lady walked through the screen door? It was like that. Everyone in a good mood on the same day. I didn’t want it to end. It felt like a sin when the sun set. But then the yard was filled with fireflies. I’d been in the city for so long I forgot about fireflies. I stood in the center of the lawn, everyone stood around me. I said, ‘I’m Simone.’ Everyone said, ‘Hi, Simone.’ That was it. We sat down and ate the crappy kebabs.” She pantomimes eating kebab. Her wrists are thin and mapped with veins, like mine. She holds this woman’s grace and the person I used to know’s ability to entertain with an offhanded gesture. She is simultaneous. Wholly present. Wholly past. Wholly grandmother. Wholly bird. I struggle to lace up my understanding.

Eventually, the boy reaches the threshold of his grandmother's patience, and when the carrot doesn't work, she reaches for the stick to impose her will upon him. Like many grandparents and their parents before them, she crosses the line of respect for his choice and adds punishment—in this case, guilt and shaming, which is the second tool of domestication. “Do you know how many children don't have anything to eat around the world? They are starving! And here you are, wasting your food. It's a sin to waste food!” Now the young boy is concerned. He doesn't want to look like a selfish child, and he really doesn't want to be seen as a sinner in his grandmother's eyes. With a sense of defeat, he relents and subjugates his will. “OK, Grandma, I will finish my soup.” He begins to eat again, and he doesn't stop until the bowl is empty. Then, with the tenderness that makes her grandson feel safe and loved, Grandma says, “That's my good boy.” The boy learns that by complying with the rules of the dream, he can earn a reward; in this case, he is a good boy in the eyes of his grandmother and receives her love and encouragement. The punishment would have been to be seen as a selfish child, a sinner in her eyes, and a bad boy. This is a simple example of domestication in action. No one doubts that the grandmother has the best of intentions; she loves her grandson and wants him to eat his lunch, but the method she is using to achieve that goal has negative unintended consequences. Anytime guilt and shame are deployed as tools to provoke action, this counters any good that has been achieved. Eventually, these negative elements will resurface in one way or another. In this case, let's imagine that when this boy grows up, the domestication that occurred around this issue is so strong that it still has an imposing power over him well into adulthood. For instance, many years later he goes into a restaurant where they serve a big plate of food, and halfway through his meal his body signals to him the truth of that moment: I am full. Consciously, or subconsciously, he hears a voice: It's a sin to waste food. Consciously, or subconsciously, he answers Yes, Grandma, and continues to eat. Finishing his plate like a good boy, he responds to his domestication rather than his needs of the moment. In that instant, he completely goes against himself by continuing to eat after his body has already let him know that he is full. The idea is so strong that it overrules his body's natural preference to stop. Overeating may damage his body, which is one of the negative consequences in this case of using guilt and shame as a tool. The other consequence is that he is experiencing internal suffering by reliving a past moment of guilt and shame, and it is controlling his actions in the present.

Any suggestion that the 'neoliberal state' is not already an interventionist state is sheer nonsense. Were the huge stimulus packages that bailed out the banks not interventionist? The capitalist state always, in the end, does what is necessary to sustain capitalism, regardless of the differing ideologies between social democrats, liberals, conservatives and fascists, who argue only over their various self-interests, how best to sustain capitalism and how much carrot and stick to use in managing the working class. Ultimately they form an anti-communist, anti-working class coalition. Bourgeois democracy is in effect a one-party state, ie an all capitalist state. Like any party, it comprises numerous factions. This reality is neatly obscured by the pretence of various party colours.

I hate to admit it, but cookies might not be the best food to eat in Minecraft. (I never thought I’d say that!) They don’t seem to keep me full for very long.  I could almost hear Mom saying something about how good vegetables were for you.   (Note to self: Make sure to gather potatoes and carrots. I can’t just eat cookies. *sigh*)

antioxidants, your best bet is to eat the rainbow—that is, beets, broccoli, bell peppers in every color, tomatoes, avocados, blackberries, strawberries, leafy greens, dark chocolate, carrots, and more.