Center Fresh Quotes

A number of years ago, when I was a freshly-appointed instructor, I met, for the first time, a certain eminent historian of science. At the time I could only regard him with tolerant condescension. I was sorry of the man who, it seemed to me, was forced to hover about the edges of science. He was compelled to shiver endlessly in the outskirts, getting only feeble warmth from the distant sun of science- in-progress; while I, just beginning my research, was bathed in the heady liquid heat up at the very center of the glow. In a lifetime of being wrong at many a point, I was never more wrong. It was I, not he, who was wandering in the periphery. It was he, not I, who lived in the blaze. I had fallen victim to the fallacy of the 'growing edge;' the belief that only the very frontier of scientific advance counted; that everything that had been left behind by that advance was faded and dead. But is that true? Because a tree in spring buds and comes greenly into leaf, are those leaves therefore the tree? If the newborn twigs and their leaves were all that existed, they would form a vague halo of green suspended in mid-air, but surely that is not the tree. The leaves, by themselves, are no more than trivial fluttering decoration. It is the trunk and limbs that give the tree its grandeur and the leaves themselves their meaning. There is not a discovery in science, however revolutionary, however sparkling with insight, that does not arise out of what went before. 'If I have seen further than other men,' said Isaac Newton, 'it is because I have stood on the shoulders of giants.

[we see that] science is eminently perfectible, and that each theory has constantly to give way to a fresh one.

At the end of his life, the great picture book author and illustrator Maurice Sendak said on the NPR show Fresh Air, 'I cry a lot because I miss people. I cry a lot because they die, and I can't stop them. They leave me, and I love them more.' He said, 'I'm finding out as I'm aging that I'm in love with the world.' It has taken me all my life up to now to fall in love with the world, but I've started to feel it the last couple of years. To fall in love with the world isn't to ignore or overlook suffering, both human and otherwise. For me anyway, to fall in love with the world is to look up at the night sky and feel your mind swim before the beauty and the distance of the stars. It is to hold your children while they cry, to watch as the sycamore trees leaf out in June. When my breastbone starts to hurt, and my throat tightens, and tears well in my eyes, I want to look away from the feeling. I want to deflect with irony, or anything else that will keep me from feeling directly. We all know how loving ends. But I want to fall in love with the world anyway, to let it crack me open. I want to feel what there is to feel while I am here.

You're different. You're more perfect. Time is three things for most people, but for you, for us, just one. A singularity. One moment. This moment. Like you're the center of the clock, the axis on which the hands turn. Time moves about you but never moves you. It has lost its ability to affect you. What is it they say? That time is theft? But not for you. Close your eyes and you can start all over again. Conjure up that necessary emotion, fresh as roses.

There was no ladylike behavior when it came to eating fresh homemade chocolate chip cookies. " - Kailin Gow, Saving You Saving Me (Book 1 of the You & Me Trilogy)

The sign outside this tent is accompanied by a small box full of smooth black stones. The text instructs you to take one with you as you enter. Inside, the tent is dark, the ceiling covered with open black umbrellas, the curving handles hanging down like icicles. In the center of the room there is a pool. A pond enclosed within a black stone wall that is surrounded by white gravel. The air carries the salty tinge of the ocean. You walk over to the edge to look inside. The gravel crunches beneath your feet. It is shallow, but it is glowing. A shimmering, shifting light cascades up through the surface of the water. A soft radiance, enough to illuminate the pool and the stones that sit at the bottom. Hundreds of stones, each identical to the one you hold in your hand. The light beneath filters through the spaces between the stones. Reflections ripple around the room, making it appear as though the entire tent is underwater. You sit on the wall, turning your black stone over and over in your fingers. The stillness of the tent becomes a quiet melancholy. Memories begin to creep forward from hidden corners of your mind. Passing disappointments. Lost chances and lost causes. Heartbreaks and pain and desolate, horrible loneliness. Sorrows you thought long forgotten mingle with still-fresh wounds. The stone feels heavier in your hand. When you drop it in the pool to join the rest of the stones, you feel lighter. As though you have released something more than a smooth polished piece of rock.

Youth is not a time of life; it is a state of mind; it is not a matter of rosy cheeks, red lips and supple knees; it is a matter of the will, a quality of the imagination, a vigor of the emotions; it is the freshness of the deep springs of life. Youth means a tempermental predominance of courage over timidity of the appetite, for adventure over the love of ease. This often exists in a man of 60 more than a boy of 20. Nobody grows old merely by a number of years. We grow old by deserting our ideals. Years may wrinkle the skin, but to give up enthusiasm wrinkles the soul. Worry, fear, self-distrust bows the heart and turns the spirits back to dust. Whether 60 or 16, there is in every human being's heart the lure of wonder, the unfailing childlike appetite of what's next and the joy of the game of living. In the center of your heart and my heart there is a wireless station: so long as it receives messages of beauty, hope, cheer, courage and power from men and from the Infinite, so long are you young. When the aerials are down, and your spirit is covered with snows of cynicism and the ice of pessimism, then you are grown old, even at 20, but as long as your aerials are up, to catch waves of optimism, there is hope you may die young at 80.

When God interrupts your life, He is calling you to follow Him in a new way. By breaking into your settled pattern, He is moving you to a new place where you can make fresh discoveries of His grace. Embracing God’s call is never easy, but this is where the pursuit of a God-centered life begins, and where the shame of a self-centered life is exposed.

There is a love that equals in its power the love of man for woman and reaches inwards as deeply. It is the love of a man or a woman for their world. For the world of their center where their lives burn genuinely and with a free flame. The love of the diver for his world of wavering light. His world of pearls and tendrils and his breath at his breast. Born as a plunger into the deeps he is at one with every swarm of lime-green fish, with every colored sponge. As he holds himself to the ocean's faery floor, one hand clasped to a bedded whale's rib, he is complete and infinite. Pulse, power and universe sway in his body. He is in love. The love of the painter standing alone and staring, staring at the great colored surface he is making. Standing with him in the room the rearing canvas stares back with tentative shapes halted in their growth, moving in a new rhythm from floor to ceiling. The twisted tubes, the fresh paint squeezed and smeared across the dry on his palette. The dust beneath the easel. The paint has edged along the brushes' handles. The white light in a northern sky is silent. The window gapes as he inhales his world. His world: a rented room, and turpentine. He moves towards his half-born. He is in Love. The rich soil crumbles through the yeoman's fingers. As the pearl diver murmurs, 'I am home' as he moves dimly in strange water-lights, and as the painter mutters, 'I am me' on his lone raft of floorboards, so the slow landsman on his acre'd marl - says with dark Fuchsia on her twisting staircase, 'I am home.

She rose and washed and dressed herself and braided her hair freshly, and having made her room neat for the day she went into the peach-tree garden. It lay in the silence of the spring morning. Under the early sun the dew still hung in a bright mist on the grass, and the pool in the center of the garden was brimming its stone walls. The water was clear and the fish were flashing their golden sides near the surface. The great low-built house that surrounded the garden was still in sleep. Birds twittered in the eaves undisturbed and a small Pekingese dog slept on the threshold like a small lioness.

Here's the real secret: you can fulfill the commands of the Bible better by falling in love with God than by trying to obey him. It's not that your obedience isn't significant or relevant; it's simply not the center of the wheel. No, the hub of your life is your relationship with God. Your behavior and obedience radiate like spokes from the center of your life and allow you to roll forward. When you try to make your eternal behavior the hub on which you turn, you get stuck. Forward motion must be fueled by love.

Why don’t they use this place anymore?” Matthias had asked when they’d taken over a vast tomb at the island’s center as their hideout. “Plague,” Kaz replied. “The first bad outbreak was more than a hundred years ago, and the Merchant Council prohibited burial within city limits. Now bodies have to be cremated.” “Not if you’re rich,” Jesper added. “Then they take you to a cemetery in the country, where your corpse can enjoy the fresh air.

One by one, members of the Commons, speaking in turn at a lectern in the center of the chamber, added their charges and complaints. The King’s councillors, they said, had grown rich at the cost of impoverishing the nation; they had deceived the King and wasted his revenues, causing the repeated demands for fresh subsidies. The people were too poor and feeble to endure further taxation. Let Parliament discuss instead how the King might maintain the war out of his own resources.

Far below, making their way through the swinging glass doors, a retinue of Buddhist monks entered the Shopping Center. They approached in single file, heads shaven, their robes flowing behind them like a flood of freshly squeezed Florida orange juice. The crowd melted, parting like a biblical sea to allow them through. The guard abashedly lowered his nightstick and stepped hastily aside. And the monks, without pause or ceremony, simply mounted the escalator and rode it to the next level.

And we are giddy, because dawn is here, we’re at the center of the world and we’re at the center of our own universe, and spring is here, and the air smells wet and clean. God bless Manhattan, you know, because it must be six in the morning on a Sunday yet trash collection trucks are teeming down the street and Times Square workers in their bright-orange uniforms are cleaning up the night’s excesses and not even the smell of fresh spring rain can completely wash away Eau de Times Square Urine/Trash/Vomit, but somehow this here, this now, it feels perfect.

The challenge for scratch and sniff sticker makers isn't in the end to mimic the natural world, which does not actually exist as a thing separate from humanity. The challenge is to imagine what combination of smells will make humans remember the smell of bananas or ocean mist, or freshly mown grass.

1 One went to the door of the Beloved and knocked. A voice asked: “Who is there?” He answered: “It is I.” The voice said: “There is no room here for me and thee.” The door was shut. After a year of solitude and deprivation this man returned to the door of the Beloved. He knocked. A voice from within asked: “Who is there?” The man said: “It is Thou.” The door was opened for him. 2 The minute I heard my first love story, I started looking for you, not knowing how blind that was. Lovers don’t finally meet somewhere, they’re in each other all along. 3 Love is from the infinite, and will remain until eternity. The seeker of love escapes the chains of birth and death. Tomorrow, when resurrection comes, The heart that is not in love will fail the test. 4 When your chest is free of your limiting ego, Then you will see the ageless Beloved. You can not see yourself without a mirror; Look at the Beloved, He is the brightest mirror. 5 Your love lifts my soul from the body to the sky And you lift me up out of the two worlds. I want your sun to reach my raindrops, So your heat can raise my soul upward like a cloud. 6 There is a candle in the heart of man, waiting to be kindled. In separation from the Friend, there is a cut waiting to be stitched. O, you who are ignorant of endurance and the burning fire of love– Love comes of its own free will, it can’t be learned in any school. 7 There are two kinds of intelligence: one acquired, as a child in school memorizes facts and concepts from books and from what the teacher says, collecting information from the traditional sciences as well as from the new sciences. With such intelligence you rise in the world. You get ranked ahead or behind others in regard to your competence in retaining information. You stroll with this intelligence in and out of fields of knowledge, getting always more marks on your preserving tablets. There is another kind of tablet, one already completed and preserved inside you. A spring overflowing its springbox. A freshness in the center of the chest. This other intelligence does not turn yellow or stagnate. It’s fluid, and it doesn’t move from outside to inside through conduits of plumbing-learning. This second knowing is a fountainhead from within you, moving out.

Wilder wrote, 'The roses scented the wind, and along the road the fresh blossoms, with their new petals and golden centers, looked up like little faces.

Longing for something fresh, for something no one else has said often leads to bad exegesis.

Living communion with God in which He is real, alive, fresh, and present to your soul energizes a God-centered life.

If the case isn't plea bargained, dismissed or placed on the inactive docket for an indefinite period of time, if by some perverse twist of fate it becomes a trial by jury, you will then have the opportunity of sitting on the witness stand and reciting under oath the facts of the case-a brief moment in the sun that clouds over with the appearance of the aforementioned defense attorney who, at worst, will accuse you of perjuring yourself in a gross injustice or, at best, accuse you of conducting an investigation so incredibly slipshod that the real killer has been allowed to roam free. Once both sides have argued the facts of the case, a jury of twelve men and women picked from computer lists of registered voters in one of America's most undereducated cities will go to a room and begin shouting. If these happy people manage to overcome the natural impulse to avoid any act of collective judgement, they just may find one human being guilty of murdering another. Then you can go to Cher's Pub at Lexington and Guilford, where that selfsame assistant state's attorney, if possessed of any human qualities at all, will buy you a bottle of domestic beer. And you drink it. Because in a police department of about three thousand sworn souls, you are one of thirty-six investigators entrusted with the pursuit of that most extraordinary of crimes: the theft of a human life. You speak for the dead. You avenge those lost to the world. Your paycheck may come from fiscal services but, goddammit, after six beers you can pretty much convince yourself that you work for the Lord himself. If you are not as good as you should be, you'll be gone within a year or two, transferred to fugitive, or auto theft or check and fraud at the other end of the hall. If you are good enough, you will never do anything else as a cop that matters this much. Homicide is the major leagues, the center ring, the show. It always has been. When Cain threw a cap into Abel, you don't think The Big Guy told a couple of fresh uniforms to go down and work up the prosecution report. Hell no, he sent for a fucking detective. And it will always be that way, because the homicide unit of any urban police force has for generations been the natural habitat of that rarefied species, the thinking cop.

At the end of his life, the great picture book author and illustrator Maurice Sendak said on the NPR show Fresh Air, “I cry a lot because I miss people. I cry a lot because they die, and I can’t stop them. They leave me, and I love them more.

Back when I had fresh, unwounded eyes. Before I realized the selfishness and deceit that we, as adults, hold. The ugly truths of life that pull apart love and make our relationships obligation-centers that carry us from year to year, transition to transition.

At the end of his life, the great picture book author and illustrator Maurice Sendak said on the NPR show Fresh Air, “I cry a lot because I miss people. I cry a lot because they die, and I can’t stop them. They leave me, and I love them more.” He said, “I’m finding out as I’m aging that I’m in love with the world.” It has taken me all my life up to now to fall in love with the world, but I’ve started to feel it the last couple of years. To fall in love with the world isn’t to ignore or overlook suffering, both human and otherwise. For me anyway, to fall in love with the world is to look up at the night sky and feel your mind swim before the beauty and the distance of the stars. It is to hold your children while they cry, to watch as the sycamore trees leaf out in June. When my breastbone starts to hurt, and my throat tightens, and tears well in my eyes, I want to look away from feeling. I want to deflect with irony, or anything else that will keep me from feeling directly. We all know how loving ends. But I want to fall in love with the world anyway, to let it crack me open. I want to feel what there is to feel while I am here. Sendak ended that interview with the last words he ever said in public: “Live your life. Live your life. Live your life.” Here is my attempt to do so.

Lia eyed me. She eyed Michael. She eyed Dean. “Honestly,” she said, “I doubt that anyone is as happy as Cassie is at this exact moment.” I was getting better at ignoring Lia’s suggestive little digs, but this one hit its target, dead center. Squished in between Michael and Dean, I blushed. I was not going to go there—and I wasn’t going to let Lia ruin this. A grim expression on his face, Dean stood and marched toward Lia. For a moment, I thought he might say something to her about spoiling the moment, but he didn’t. He just picked her up and tossed her over his shoulder. “Hey!” Lia protested. Dean grinned and threw her onto the sofa with Michael and me and then resumed his perch on the edge of the couch like nothing had happened. Lia scowled, and Michael poked her cheek. “Admit it,” he said again. “You’re just as happy as we are.” Lia tossed her hair over her shoulder and stared straight ahead, refusing to look any of us in the eye. “A little girl is going home,” she said. “Because of us. Of course I’m as happy as you are.” “Given individual differences in serotonin levels, the probability that any four people would be experiencing identical levels of happiness simultaneously is quite—” “Sloane,” Michael said, without bothering to turn around. “If you don’t finish that sentence, there’s a cup of fresh ground coffee in your future.” “My immediate future?” Sloane asked suspiciously. Michael had a long history of blocking her consumption of caffeine. Without a word, Michael, Lia, and I all turned to look at Dean. He got the message, stood up, and strode toward Sloane, giving her the exact same treatment he’d given Lia. When Dean tossed Sloane gently on top of me, I giggled and almost toppled onto the floor, but Lia grabbed hold of my collar. We did it, I thought, as Michael, Lia, Sloane, and I elbowed for room and Dean stared on from his position, just outside the fray.

Tranquility is the soul of our community.” Not a quarter mile’s distance away, Susanna Finch sat in the lace-curtained parlor of the Queen’s Ruby, a rooming house for gently bred young ladies. With her were the room house’s newest prospective residents, a Mrs. Highwood and her three unmarried daughters. “Here in Spindle Cove, young ladies enjoy a wholesome, improving atmosphere.” Susanna indicated a knot of ladies clustered by the hearth, industriously engaged in needlework. “See? The picture of good health and genteel refinement.” In unison, the young ladies looked up from their work and smiled placid, demure smiles. Excellent. She gave them an approving nod. Ordinarily, the ladies of Spindle Cove would never waste such a beautiful afternoon stitching indoors. They would be rambling the countryside, or sea bathing in the cove, or climbing the bluffs. But on days like these, when new visitors came to the village, everyone understood some pretense at propriety was necessary. Susanna was not above a little harmless deceit when it came to saving a young woman’s life. “Will you take more tea?” she asked, accepting a fresh pot from Mrs. Nichols, the inn’s aging proprietress. If Mrs. Highwood examined the young ladies too closely, she might notice that mild Gaelic obscenities occupied the center of Kate Taylor’s sampler. Or that Violet Winterbottom’s needle didn’t even have thread.

At the end of his life, the great picture book author and illustrator Maurice Sendak said on the NPR show Fresh Air, “I cry a lot because I miss people. I cry a lot because they die, and I can’t stop them. They leave me, and I love them more.” He said, “I’m finding out as I’m aging that I’m in love with the world.

ASANA Now I shall instruct you regarding the nature of asana or seat. Although by 'asana' is generally meant the erect posture assumed in meditation, this is not its central or essential meaning. When I use the word 'asana' I do not mean the various forms of asana’s such as Padmasana, Vajrasana, Svastikasana, or Bhadrasana. By 'asana' I mean something else, and this is what I want to explain to you. First let me speak to you about breath; about the inhaling breath-apana, and the exhaling breath-prana. Breath is extremely important in meditation; particularly the central breath-madhyama-pranan, which is neither prana nor apana. It is the center of these two, the point existing between the inhaling and exhaling breaths. This center point cannot be held by any physical means, as a material object can be held by the hand. The center between the two breaths can be held only by knowledge-jnana – not discursive knowledge, but by knowledge which is awareness. When this central point is held by continuously refreshed awareness – which is knowledge and which is achieved through devotion to the Lord – that is, in the true sense settling into your asana. “On the pathway of your breath maintain continuously refreshed and full awareness on and in the center of breathing in and breathing out. This is internal asana." (Netra Tantra) Asana, therefore, is the gradual dawning in the spiritual aspirant of the awareness which shines in the central point found between inhaling and exhaling. This awareness is not gained by that person who is full of prejudice, avarice, or envy. Such a person, filled with all such negative qualities, cannot concentrate. The prerequisite of this glorious achievement is, therefore, the purification of your internal egoity. It must become pure, clean, and crystal clear. After you have purged your mind of all prejudice and have started settling with full awareness into that point between the two breaths, then you are settling into your asana. “When in breathing in and breathing out you continue to maintain your awareness in continuity on and in the center between the incoming and outgoing breath, your breath will spontaneously and progressively become more and more refined. At that point you are driven to another world. This is pranayama." (Netra Tantra) After settling in the asana of meditation arises the refined practice of pranayama. ‘Pranayama’ does not mean inhaling and exhaling vigorously like a bellow. Like asana, pranayama is internal and very subtle. There is a break less continuity in the traveling of your awareness from the point of asana into the practice of pranayama. When through your awareness you have settled in your asana, you automatically enter into the practice of pranayama. Our Masters have indicated that there are two principle forms of this practice of ‘asana-pranayama’, i.e. cakrodaya and ajapa-gayatri. In the practice of ajapa-gayatri you are to maintain continuously refreshed full awareness-(anusandhana) in the center of two breaths, while breathing in and out slowly and silently. Likewise in the practice of cakrodaya you must maintain awareness, which is continually fresh and new, filled with excitement and vigor, in the center of the two breaths – you are to breathe in and out slowly, but in this case with sound.

The healthiest congregations with the most thoughtful worship engage in an eclectic mix of worship expression that keeps faith fresh, serves multiple generations, stays rooted in the past, blossoms toward the future, stimulates childlike love, strives for excellence in presentation, bridges cultural barriers, and encourages ever-greater understanding.

On Thanksgiving Day, 2011, my pastor Peter Jonker preached a marvelous sermon on Psalm 65 with an introduction from the life of Seth MacFarlane, who had been on NPR’s Fresh Air program with Terry Gross. MacFarlane is a cartoonist and comedian. He’s the creator of the animated comedy show “The Family Guy,” which my pastor called “arguably the most cynical show on television.” Terry Gross asked MacFarlane about 9/11. It seems that on that day of national tragedy MacFarlane had been booked on American Airlines Flight 11, Boston to LA, but he had arrived late at Logan airport and missed it. As we know, hijackers flew Flight 11 into the North Tower of the World Trade Center. My preacher said, “MacFarlane should have been on that plane. He should have been dead at 29 years of age. But somehow, at the end of that terrible day, he found himself healthy and alive, still able to turn his face toward the sun.” Terry Gross asked the inevitable question: “After that narrow escape, do you think of the rest of your life as a gift?” “No,” said MacFarlane. “That experience didn’t change me at all. It made no difference in the way I live my life. It made no difference in the way I look at things. It was just a coincidence.” And my preacher commented that MacFarlane had created “a missile defense system” against the threat of incoming gratitude — which might have lodged in his soul and changed him forever. MacFarlane, “the Grinch who stole gratitude,” perfectly set up what Peter Jonker had to say to us about how it is right and proper for us to give thanks to God at all times and in all places, and especially when our life has been spared.

The pull toward him came from her center. Her eyes never left his face as she moved to her hands and knees. She crawled slowly over the blanket, the breakfast, his legs, until her hands rested on either side of his hips. His smile lifted only on one side. He took care to stay very still, but his mouth opened slightly as she approached. This close to Blake she could smell him. Fresh, sweet fall leaves and mint.

They took my womb out, and they put in brain tissue. Grafts from the pleasure center, darling. I’m wired to the ass and the spine and the throat, and it’s better than being God. When I’m hot, I sweat perfume. I’m cleaner than a fresh needle, and nothing leaves my body that you can’t drink like wine or eat like candy. And they left me bright, so that I would know what submission was. Do you know what submission is, darling?

The prayers we weave into the matching of the socks, the working of our hands, the toiling of the hours, they survive fire. It’s the things unseen that survive fire. Love. Relationship. Worship. Prayer. Communion. All Things Unseen—and Centered in Christ. It doesn’t matter so much what we leave unaccomplished—but that our priority was things unseen. Again, today, that’s always the call: slay the idol of the seen. Slay the idol of focusing on only what can be seen, lauded, noticed. Today, a thousand times again today, I will preach His truth to this soul prone to wander, that wants nothing more than the gracious smile of our Father: “Unseen. Things Unseen. Invest in Things Unseen. The Unexpected Priority is always Things Unseen. ” “Pray to your Father, who is unseen. Then your Father, who sees what is done in secret . . .” (Matt. 6:6 NIV). “For the things that are seen are transient, but the things that are unseen are eternal” (2 Cor. 4:18). It’s the things unseen that are the most important things. Though the seen product of the baskets may have gone up in a flame of smoke, it

BULLETPROOF POACHED EGGS WITH SAUTÉED GREENS Poaching is a great Bulletproof method of cooking eggs to retain their nutrients and avoid damaging the proteins. This is a great weekend lunch meal that could easily be substituted for dinner. Try buying an assortment of fresh organic greens and prewash them when you get home so they’re ready when you need them for easy cooking. 2 to 3 cups greens of your choice (kale, collards, chard, etc.) 2 tablespoons grass-fed unsalted butter or ghee Sea salt 2 tablespoons sliced raw cashews or almonds 2 poached eggs Fill a pan with an inch or two of water and add the greens to cook. Once the greens are tender, drain the water and add the butter or ghee. Toss the greens in the butter or ghee until covered. Remove the greens from the heat and sprinkle with salt and nuts. You should poach your eggs so your yolks are runny and the nutrition from the yolks is intact. The restaurant tricks to poaching eggs are to add 2 tablespoons of apple cider vinegar to the water and then swirl the water around before cracking the eggs so they stay in the center of the whirlpool.

Then you can go to Cher's Pub at Lexington and Guilford, where that selfsame assistant state's attorney, if possessed of any human qualities at all, will buy you a bottle of domestic beer. And you drink it. Because in a police department of about three thousand sworn souls, you are one of thirty-six investigators entrusted with the pursuit of that most extraordinary of crimes: the theft of a human life. You speak for the dead. You avenge those lost to the world. Your paycheck may come from fiscal services but, goddammit, after six beers you can pretty much convince yourself that you work for the Lord himself. If you are not as good as you should be, you'll be gone within a year or two, transferred to fugitive, or auto theft or check and fraud at the other end of the hall. If you are good enough, you will never do anything else as a cop that matters this much. Homicide is the major leagues, the center ring, the show. It always has been. When Cain threw a cap into Abel, you don't think The Big Guy told a couple of fresh uniforms to go down and work up the prosecution report. Hell no, he sent for a fucking detective.

Those who came before me did not take for granted the world in which they lived. They blessed the air with smoke and pollen. They touched the ground, the trees, the stones with respect and reverence. I believe that they imagined me before I was born, that they prepared the way for me, that they placed their faith and hope in me and in the generations that followed and will follow them. Will I give my children an inheritance of the earth? Or will I give them less than I was given? On one side of time there are herds of buffalo and antelope. Redbud trees and chokecherries splash color on the plain. The waters are clear, and there is a glitter on the early morning grass. You breathe in the fresh fragrances of rain and wind on which are borne silence and serenity. It is good to be alive in this world. But on the immediate side there is the exhaust of countless machines, toxic and unavoidable. The planet is warming, and the northern ice is melting. Fires and floods wreak irresistible havoc. The forests are diminished and waste piles upon us. Thousands of species have been destroyed. Our own is at imminent risk. The earth and its inhabitants are in crisis, and at the center it is a moral crisis. Man stands to repudiate his humanity. I make a prayer for words. Let me say my heart

In the long run, there is no running from your pain. You can try to numb yourself with slow, self-sabotaging methods—excessive eating, drinking, and drugs—or you can end it through suicide. But in the end, these methods don’t heal anything. While I’m reminded here in Spirit that I’m much more than my wounds, being here doesn’t heal the wounds I ran away from. I can gain understanding about how and why the wounds were created, but when I choose another physical body in another physical life, the same wounds will be front and center. Spirited life rejuvenates me, gives me greater perspective and strengthens my power to love myself with the wounds; but I have wounds that can only be worked out in physical form. I’ll strive to remember and bring this fresh perspective back into a new physical life, but I’ll still be subject to the veil of forgetfulness. We choose the physical circumstances that will remind us of what needs to be healed. Everything is orchestrated to provide us with what we need. During my life review, I saw that I’d had countless opportunities to heal the wounds, but because I’d been so afraid of change, I hadn’t even entertained them as possibilities. If I’d acted on the opportunities, I could have taken Physical Bill to his full potential. Instead, I’m now focused on creating another physical life and having to do it over again. Irene: Isn’t reincarnation

Ode to a Cluster of Violets Crisp cluster plunged in shadow. Drops of violet water and raw sunlight floated up with your scent. A fresh subterranean beauty climbed up from your buds thrilling my eyes and my life. One at a time, flowers that stretched forward silvery stalks, creeping closer to an obscure light shoot by shoot in the shadows, till they crowned the mysterious mass with an intense weight of perfume and together formed a single star with a far-off scent and a purple center. Poignant cluster intimate scent of nature, you resemble a wave, or a head of hair, or the gaze of a ruined water nymph sunk in the depths. But up close, in your fragrance’s blue brazenness, you exhale the earth, an earthly flower, an earthen smell and your ultraviolet gleam in volcanoes’ faraway fires. Into your loveliness I sink a weathered face, a face that dust has often abused. You deliver something out of the soil. It isn’t simply perfume, nor simply the perfect cry of your entire color, no: it’s a word sprinkled with dew, a flowering wetness with roots. Fragile cluster of starry violets, tiny, mysterious planet of marine phosphorescence, nocturnal bouquet nestled in green leaves: the truth is there is no blue word to express you. Better than any word is the pulse of your scent. Pablo Neruda, Odes to Common Things. (Bulfinch; Bilingual edition May 1, 1994) Originally published 1961.

The room was dark, though weak autumnal light filtered in through arched windows high on the walls, illuminating the room's rich aubergine brocade wallpaper. Its color cast a soft violet haze that floated through the bedroom, twinkling the huge diamond-shaped crystals that dropped from two immense, many-tiered silver chandeliers. They were larger than any I had ever seen, things out of a palace or a fairy tale. An imposing, heavily carved wardrobe, which looked as if it had been in place since the early fifteenth century, faced the bed where I lay. Beside it on the wall hung a large bronze shield with an iron French cross at its center, crowned by a gilded fleur-de-lis with a dazzling gemstone in the middle of the petal. Large portraits of nude ladies, odalisques that looked as if an Italian master- Titian, perhaps?- had painted them graced the adjacent wall. A heavy crystal vase of white long-stemmed roses sat on a table at the bedside, their petals tight, but their sweet perfume filling the air, mingling with the aroma of fresh baked bread. I ran my hands down my body. I was not in my own nightdress but in a pale green gown of fine quality damask silk with a triangular neckline and long, full sleeves that cupped my wrists, draping white lace over my hands to the fingers. I had never seen such a rich garment. I imagined it was something that the queen's daughters would have worn.

Because this tea kaiseki would be served so soon after breakfast, it would be considerably smaller than a traditional one. As a result, Stephen had decided to serve each mini tea kaiseki in a round stacking bento box, which looked like two miso soup bowls whose rims had been glued together. After lifting off the top dome-shaped cover the women would behold a little round tray sporting a tangle of raw squid strips and blanched scallions bound in a tahini-miso sauce pepped up with mustard. Underneath this seafood "salad" they would find a slightly deeper "tray" packed with pearly white rice garnished with a pink salted cherry blossom. Finally, under the rice would be their soup bowl containing the wanmori, the apex of the tea kaiseki. Inside the dashi base we had placed a large ball of fu (wheat gluten) shaped and colored to resemble a peach. Spongy and soft, it had a savory center of ground duck and sweet lily bulb. A cluster of fresh spinach leaves, to symbolize the budding of spring, accented the "peach," along with a shiitake mushroom cap simmered in mirin, sake, and soy. When the women had finished their meals, we served them tiny pink azuki bean paste sweets. David whipped them a bowl of thick green tea. For the dry sweets eaten before his thin tea, we served them flower-shaped refined sugar candies tinted pink. After all the women had left, Stephen, his helper, Mark, and I sat down to enjoy our own "Girl's Day" meal. And even though I was sitting in the corner of Stephen's dish-strewn kitchen in my T-shirt and rumpled khakis, that soft peach dumpling really did taste feminine and delicate.

TWO KINDS OF INTELLIGENCE There are two kinds of intelligence: one acquired, as a child in school memorizes facts and concepts from books and from what tne teacher says, collecting information from the traditional sciences as well as from the new sciences. With such intelligence you rise in the world. You get ranked ahead or behind others in regard to your competence in retaining information. You stroll with this intelligence in and out of fields of knowledge, getting always more marks on your preserving tablets. There is another kind of tablet, one already completed and preserved inside you. A spring overflowing its springbox. A freshness in the center of the chest. This other intelligence does not turn yellow or stagnate. It's fluid, and it doesn't move from outside to inside through the conduits of plumbing-learning. This second knowing is a fountainhead from within you, moving out

Then it's time for our first complete bites after we mix the gnocchi and sauce together with a sprinkling of parmesan over the top. Spearing one of the little potato pillows with my fork, I drag it through some extra sauce before popping it into my mouth. The flavors explode on my tongue, my taste buds experiencing something akin to euphoria as the fresh tomatoes and garlic and herbs and salt all meld around a light, fluffy center. I fight the urge to moan aloud, because oh. My. Pasta-loving stars. I thought I loved pasta before. But then I met this gnocchi, which Benny says isn't even technically pasta, and all I know is that it tastes like my every good Italian restaurant and home-cooked comfort food memory rolled into one and amplified. I feel like I'm about to melt to the floor, literally light-headed from this rapturous food experience. The dish is savory and hearty and warms me from the inside out.

The sauce. Memories flooded into her brain. It was zabaione. She had a sudden vision of herself, that first night in Tomasso's apartment, licking sauce from her fingers. Coffee. The next taste was coffee. Memories of Gennaro's espresso, and mornings in bed with a cup of cappuccino... but what was this? Bread soaked in sweet wine. And nuts--- a thin layer of hazelnut paste---and then fresh white peaches, sweet as sex itself, and then a layer of black chocolate so strong and bitter she almost stopped dead. There was more sweetness beyond it, though, a layer of pastry flavored with blackberries, and, right at the center, a single tiny fig. She put down the spoon, amazed. It was all gone. She had eaten it without being aware of eating, her mind in a reverie. "Did you like it?" She looked up. Somehow she wasn't surprised. "What was it?" she asked. "It doesn't have a name," Bruno said. "It's just... it's just the food of love.

But then I don’t begin to understand a lot of things about Sweden and Norway. It’s as if they are determined to squeeze all the pleasure out of life. They have the highest income-tax rates, the highest VAT rates, the harshest drinking laws, the dreariest bars, the dullest restaurants, and television that’s like two weeks in Nebraska. Everything costs a fortune. Even the purchase of a bar of chocolate leaves you staring in dismay at your change, and anything larger than that brings tears of pain to your eyes. It’s bone-crackingly cold in the winter and it does nothing but rain the rest of the year. The most fun thing to do in these countries is walk around semi-darkened shopping centers after they have closed, looking in the windows of stores selling wheelbarrows and plastic garden furniture at prices no one can afford. On top of that, they have shackled themselves with some of the most inane and restrictive laws imaginable, laws that leave you wondering what on earth they were thinking about. In Norway, for instance, it is illegal for a barman to serve you a fresh drink until you have finished the previous one. Does that sound to you like a matter that needs to be covered by legislation? It is also illegal in Norway for a bakery to bake bread on a Saturday or Sunday. Well, thank God for that, say I. Think of the consequences if some ruthless Norwegian baker tried to foist fresh bread on people at the weekend. But the most preposterous law of all, a law so pointless as to scamper along the outer margins of the surreal, is the Swedish one that requires motorists to drive with their headlights on during the daytime, even on the sunniest summer afternoon. I would love to meet the guy who thought up that one. He must be head of the Department of Dreariness. It wouldn’t surprise me at all if on my next visit to Sweden all the pedestrians are wearing miners’ lamps.

The animal soul, the intelligent soul, and two kinds of knowing There's a part of us that's like an itch. Call it the animal soul, a foolishness that, when we're in it, makes hundreds of others around us itchy. And there is an intelligent soul with another desire, more like sweet basil or the feel of a breeze. Listen and be thankful even for scolding that comes from the intelligent soul. It flows out close to where you flowed out. But that itchiness wants to put food in our mouths that will make us sick, feverish with the aftertaste of kissing a donkey's rump. It's like blackening your robe against a kettle without being anywhere near a table of companionship. The truth of being human is an empty table made of soul intelligence. Gradually reduce what you give your animal soul, the bread that after all overflows from sunlight. The animal soul itself spilled out and sprouted from the other. Taste more often what nourishes your clear light, and you'll have less use for the smoky oven. You'll bury that baking equipment in the ground! There are two kinds of knowing: one acquired, as a child in school memorizes facts and concepts from books and from what the teacher says, collecting information from the traditional sciences as well as the new sciences. With such intelligence you rise in the world. You get ranked ahead or behind others with regard to your competence in retaining information. YOu stroll with this intelligence in and out of fields of knowledge, getting always more marks on your tablets. There is another kind of tablet, one already completed inside you. A spring overflowing its springbox. A freshness in the center of your chest. This intelligence does not turn yellow or stagnate. It's fluid, and it doesn't move from outside to inside through the conduits of plumbing-learning. This second knowing is a fountainhead from within you moving out. Drink from there!

Cacciatore means “hunter” in Italian. Allegedly, in the olden days, if a hunter were to return home empty-handed, his wife would go kill a chicken. This uncommon dish is centered on the common ingredients of chicken and vegetables. 2 tablespoons extra-virgin olive oil 3½ to 4 pounds chicken thighs 1 onion, sliced 1 red bell pepper, seeded and sliced 8 ounces button mushrooms, sliced 2 garlic cloves, sliced ⅓ cup white wine 1 (28-ounce) can plum tomatoes 2 teaspoons chopped fresh thyme 2 teaspoons chopped fresh oregano Salt Freshly ground black pepper 1 In a Dutch oven over medium heat, heat the olive oil. Working in batches, cook the chicken pieces, skin-side down, until evenly browned, about 5 minutes. Turn over and repeat. Transfer to a platter and continue with the next batch. 2 Drain off all but 2 tablespoons of fat. Add the onion, pepper, and mushrooms to the pot. Increase the heat to medium-high. Cook about 10 minutes, stirring frequently, or until the onions

Ginger-Dijon Glazed Pork Tenderloin Prep time: 10 minutes • Cook time: 35 minutes Dijon mustard, reduced-fat sour cream, and fresh ginger create a flavorful coating for this tender pork roast. Buy an extra pork loin and slice for lunch the next day. 1½ tablespoons Dijon mustard 1 tablespoon reduced-fat sour cream 1 teaspoon grated fresh ginger ¼ teaspoon dried thyme Salt 1½ pounds pork loin 1 large garlic clove, thinly sliced 1½ teaspoons extra-virgin olive oil Freshly ground black pepper Heat the oven to 450°F. In a small bowl, stir together mustard, sour cream, ginger, thyme, and a pinch of salt; set aside. Make several ¼-inch slits in pork loin. Slip garlic into slits. Brush loin with oil and season with salt and pepper. Heat a large cast-iron or other ovenproof skillet over high heat. Add pork loin and brown on all sides, about 5 minutes. Remove the pan from the heat. Spread mustard mixture over pork, then transfer the skillet to the oven and cook until a meat thermometer inserted into center of pork

Jason, it’s a pleasure.” Instead of being in awe or “fangirling” over one of the best catchers in the country, my dad acts normal and doesn’t even mention the fact that Jason is a major league baseball player. “Going up north with my daughter?” “Yes, sir.” Jason sticks his hands in his back pockets and all I can focus on is the way his pecs press against the soft fabric of his shirt. “A-plus driver here in case you were wondering. No tickets, I enjoy a comfortable position of ten and two on the steering wheel, and I already established the rule in the car that it’s my playlist we’re listening to so there’s no fighting over music. Also, since it’s my off season, I took a siesta earlier today so I was fresh and alive for the drive tonight. I packed snacks, the tank is full, and there is water in reusable water bottles in the center console for each of us. Oh, and gum, in case I need something to chew if this one falls asleep.” He thumbs toward me. “I know how to use my fists if a bear comes near us, but I’m also not an idiot and know if it’s brown, hit the ground, if it’s black, fight that bastard back.” Oh my God, why is he so adorable? “I plan on teaching your daughter how to cook a proper meal this weekend, something she can make for you and your wife when you’re in town.” “Now this I like.” My dad chuckles. Chuckles. At Jason. I think I’m in an alternate universe. “I saw this great place that serves apparently the best pancakes in Illinois, so Sunday morning, I’d like to go there. I’d also like to hike, and when it comes to the sleeping arrangements, I was informed there are two bedrooms, and I plan on using one of them alone. No worries there.” Oh, I’m worried . . . that he plans on using the other one. “Well, looks like you’ve covered everything. This is a solid gentleman, Dottie.” I know. I really know. “Are you good? Am I allowed to leave now?” “I don’t know.” My dad scratches the side of his jaw. “Just from how charismatic this man is and his plans, I’m thinking I should take your place instead.” “I’m up for a bro weekend,” Jason says, his banter and decorum so easy. No wonder he’s loved so much. “Then I wouldn’t have to see the deep eye-roll your daughter gives me on a constant basis.” My dad leans in and says, “She gets that from me, but I will say this, I can’t possibly see myself eye-rolling with you. Do you have extra clothes packed for me?” “Do you mind sharing underwear with another man? Because I’m game.” My dad’s head falls back as he laughs. “I’ve never rubbed another man’s underwear on my junk, but never say never.” “Ohhh-kay, you two are done.” I reach up and press a kiss to my dad’s cheek. “We are leaving.” I take Jason by the arm and direct him back to the car. From over his shoulder, he mouths to my dad to call him, which my dad replies with a thumbs up. Ridiculous. Hilarious. When we’re saddled up in the car, I let out a long breath and shift my head to the side so I can look at him. Sincerely I say, “Sorry about that.” With the biggest smile on his face, his hand lands on my thigh. He gives it a good squeeze and says, “Don’t apologize, that was fucking awesome.

Deep underground, microbes turn half a century's worth of city waste into methane. The gases and leachate are extracted through an extensive network of subterranean pipes and then used to power 22,000 nearby homes. While 150 million tons of garbage gradually decomposes unseen below the surface, above ground, the former dump reverts to meadows, woodland and saltwater marshes, providing a haven for wildlife and a massive park for the people of New York. This is Fresh Kills in the 2020s. In 2001, the infamous landfill received its last, and saddest, consignments - the charred debris of the World Trade Center. Since then, it has been transformed into a 2,315-acre public park. Three times bigger than Central Park, it is the largest new green public space created within New York City for over a century, a mixture of wildlife habitats, bike trails, sports fields, art exhibits and playgrounds. This is poisoned land: fifty years' worth of landfill has killed for ever one of the city's most productive wetland ecosystems. Restoration is impossible. Instead, a brand new ecosystem is emerging on top of the toxic garbage

Even though the wreckage had been described to her, and though she was still in pain, the sight horrified and amazed her, and there was something she noticed about it that particularly gave her the creeps. Over everything—up through the wreckage of the city, in gutters, along the riverbanks, tangled among tiles and tin roofing, climbing on charred tree trunks—was a blanket of fresh, vivid, lush, optimistic green; the verdancy rose even from the foundations of ruined houses. Weeds already hid the ashes, and wild flowers were in bloom among the city’s bones. The bomb had not only left the underground organs of plants intact; it had stimulated them. Everywhere were bluets and Spanish bayonets, goose-foot, morning glories and day lilies, the hairy-fruited bean, purslane and clotbur and sesame and panic grass and feverfew. Especially in a circle at the center, sickle senna grew in extraordinary regeneration, not only standing among the charred remnants of the same plant but pushing up in new places, among bricks and through cracks in the asphalt. It actually seemed as if a load of sickle-senna seed had been dropped along with the bomb.

GINGER-ORANGE CHEESECAKE Makes 8 servings 1½ cups graham cracker crumbs ⅓ cup butter, melted ⅓ cup white sugar 32 ounces cream cheese, softened ⅔ cup white sugar, plus 2 tablespoons 1 cup sour cream, divided 1 tablespoon grated orange peel 4 eggs 2 cups clementine wedges ½ cup finely chopped crystallized ginger Preparation Preheat oven to 325 degrees. Mix graham cracker crumbs, butter, and ⅓ cup sugar together. Press on bottom of 9² x 3² springform pan and just enough up sides to seal bottom. Place cream cheese, ⅔ cup sugar, ½ cup sour cream, and orange peel in food processor. Cover and process about 3 minutes or until smooth. Add eggs. Cover and process until well blended. Spread over crust. Bake 1 hour 20 minutes, or until center is set. Cool on wire rack for 15 minutes. Using spatula around edges to loosen, remove side of pan. Refrigerate uncovered 3 hours or until chilled, then cover and continue refrigerating at least 4 hours, but not longer than 48 hours. Mix ½ cup sour cream and 2 tablespoons sugar and spread over top of cheesecake. Top with fresh fruit and crystallized ginger. Store uneaten portion covered with foil in fridge. TWELVE BIANCA Though I wanted to turn and bolt, I didn’t.

Prayer and Meditation Matthew 14 AND HE WENT UP INTO THE MOUNTAIN APART TO PRAY This was always the practice of Jesus when he would move into the masses, the crowd, afterwards he would go alone into deep prayer and meditation. Why did he do this? If you have been meditating, you will understand. You will understand that once you start meditating, a very fragile and delicate quality of consciousness is born in you. A flower of the unknown, of the beyond, starts opening, which is delicate. And whenever you move into the crowd, you lose something. Whenever you come back from the crowd, you come back lesser than you had gone. Something has been lost, some contact has been lost. The crowd pulls you down, it has a gravitation of it's own. You may not feel it if you live on the same plane of consciousness. Then there is no problem, then you have nothing to lose. In fact, when you live in the crowd, on the same plane, alone you feel very uneasy. When you are with people, you feel good and happy. But alone, you feel sad, your aloneness is not aloneness. It is loneliness, you miss the other. You do not find yourself in the aloneness, you simply miss the other. When you are alone, you are not alone, beacuse you are not there. Only the desire to be with others is there - that is what loneliness is. Always remember the distinction between aloneness and loneliness. Aloneness is a peak experience - loneliness is a valley. Aloneness has light in it, loneliness is dark. Loneliness is when you desire others; aloneness is when you enjoy yourself. When Jesus would move into the masses, into the crowd, he would tell his disciples to got to the other shore of the lake, and he would move into total aloneness. Not even the disciples were allowed to be with him. This was a constant practice with him. Whenever you go into the crowd, you are infected by it. You need a higher altitude to purify yourself, you need to be alone so that you can become fresh again. You need to be alone with yourself, so that you become together again. You need to be alone, so that you become centered and rooted in yourself again. Whenever you move with others, they push you off centre. AND WHEN THE EVENING WAS COME, HE WAS THERE ALONE Nothing is said about his prayer in the Bible, just the word "prayer". Before God or before existence, you simply need to be vulnerable - that is prayer. You are no to say something. So when you go into prayer, don't start saying something. It will all be desires, demands and deep complaints to God. And prayer with complaints is no prayer, a prayer with deep gratitude is prayer. There is no need to say something, you can just be silent. Hence nothing is said about what Jesus did in his aloneness. It simply says "apart to pray". He went apart, he became alone. That is what prayer is, to be alone, where the other is not felt, where the other is not standing between you and existence. When God's breeze can pass througn you, unhindered. It is a cleansing experience. It revejunates your spirit. To be with God simply means to be alone. You can miss the point, if you start thinking about God, then you are not alone. If you start talking to God, then in imagination you have created the other. And then you God is a projection, it will be a projection of your father. A prayer is not to say something. It is to be silent, open, available. And there is no need to believe in God, because that too is a projection. The only need is to be alone, to be capable of being alone - and immediately you are with God. Whenever you are alone, you are with God.

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

JUMBO GINGERBREAD NUT MUFFINS Once you try these jumbo-size, nut- and oil-rich muffins, you will appreciate how filling they are. They are made with eggs, coconut oil, almonds, and other nuts and seeds, so they are also very healthy. You can also add a schmear of cream cheese or a bit of unsweetened fruit butter for extra flavor. To fill out a lunch, add a chunk of cheese, some fresh berries or sliced fruit, or an avocado. While walnuts and pumpkin seeds are called for in the recipe to add crunch, you can substitute your choice of nut or seed, such as pecans, pistachios, or sunflower seeds. A jumbo muffin pan is used in this recipe, but a smaller muffin pan can be substituted. If a smaller pan is used, reduce baking time by about 5 minutes, though always assess doneness by inserting a wooden pick into the center of a muffin and making sure it comes out clean. If you make the smaller size, pack 2 muffins for lunch. Makes 6 4 cups almond meal/flour 1 cup shredded unsweetened coconut ½ cup chopped walnuts ½ cup pumpkin seeds Sweetener equivalent to ¾ cup sugar 2 teaspoons ground cinnamon 1 tablespoon ground ginger 1 teaspoon ground nutmeg ½ teaspoon ground cloves 1 teaspoon sea salt 3 eggs ½ cup coconut oil, melted 1 teaspoon vanilla extract ½ cup water Preheat the oven to 350°F. Place paper liners in a 6-cup jumbo muffin pan or grease the cups with coconut or other oil. In a large bowl, combine the almond meal/flour, coconut, walnuts, pumpkin seeds, sweetener, cinnamon, ginger, nutmeg, cloves, and salt. Mix well. In a medium bowl, whisk the eggs. Stir in the coconut oil, vanilla, and water. Pour the egg mixture into the almond meal mixture and combine thoroughly. Divide the batter evenly among the muffin cups. Bake for 30 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Per serving (1 muffin): 893 calories, 25 g protein, 26 g carbohydrates, 82 g total fat, 30 g saturated fat, 12 g fiber, 333 mg sodium BRATWURST WITH BELL PEPPERS AND SAUERKRAUT Living in Milwaukee has turned me on to the flavors of German-style bratwurst, but any spicy sausage (such as Italian, chorizo, or andouille) will do just fine in this recipe. The quality of the brat or sausage makes the dish, so choose your favorite. The spices used in various sausages will vary, so I kept the spices and flavors of the sauerkraut mixture light. However, this makes the choice of bratwurst or sausage the crucial component of this dish. You can also add ground coriander, nutmeg, and

HEART ACTION Do you practice what you preach? Become aware of the times when you are not living out the principles and kindnesses that you hold dear. Find fresh ways to show God's love and express your gifts and your compassion. Cambric tea was hot water and milk, with only a taste of tea in it, but little girls felt grown-up when their mothers let them drink cambric tea. LAURA INGALLS WILDER We are no longer to be children, tossed here and there by waves and carried about by every wind of doctrine, by the trickery of men, by craftiness in deceitful scheming; but speaking the truth in love, we are to grow up in all aspects into Him. -EPHESIANS 4:14-15 God does not want us to remain spiritually immature. Many of the 30-to-40-year-old women I meet seem to dwell on how old they are. There doesn't seem to be much hope or time for them to make an impact in life. I always reassure them how beautiful the older decades are. Each season of life has so much to offer. Life becomes richer the more mature we become. Benjamin Jowett once wrote, Though I am growing old, I maintain that the best part is yet to come-the time when one may see things more dispassionately and know oneself and others more truly, and perhaps be able to do more, and in religion rest centered in a few simple truths. I do not want to ignore the other side, that one will not be able to see so well or walk so far or read so much. But there may be more peace within, more communications with God, more real light instead of distraction about many things, better relations with others, and fewer

The next room was a great round ballroom. Its walls were arrayed in gold-painted moldings; its floor was a swirling mosaic of blue and gold; its dome was painted with the loves of all the gods, a vast tangle of plump limbs and writhing fabric. The air was cool, still, and hugely silent. My footsteps were only a soft tap-tap-tap, but they echoed through the room. After that came what seemed like a hundred more rooms and hallways. In every one, the air was different: hot or cold, fresh or stuffy, smelling of rosemary, incense, pomegranates, old paper, pickled fish, cedarwood. None of the rooms frightened me like the first hallway. But sometimes--especially when sunlight glowed through a window--I thought I heard the faint laughter. Finally, at the end of a long hallway with a cherrywood wainscot and lace-hung windows between the doors, we came to my room. I could see why the Gentle Lord called it the "bridal suite": the walls were papered with a silver pattern of hearts and doves, and most of the room was taken up by a huge canopied bed, more than big enough for two. The four posts were shaped like four maidens, coiffed and dressed in gauzy robes that clung to their bodies, their faces serene. They were exactly like the caryatids holding up the porch of a temple. The bed curtains were great falls of white lace, woven through with crimson ribbons. A vase of roses sat on the bedside table. Their red petals had blossomed wide to expose their gold centers, and their musk wove through the air. It was a bed that had been built for pleasure, just like my dress, and as I stared at it I felt hot and cold at once.

Today I've prepared a dish I'm calling 'Sea Bass of Three.' The first is a citrus ceviche with yellow chilies and a hint of preserved lemon, to be eaten with plantain crisps on the left of your plate." Even from her vantage, Penelope could see Elijah had molded the ceviche into a vague fish shape that pointed to the center of the plate. "Next, in the center, is a pan-sautéed fillet of sea bass coated in chili de árbol, and paprika potatoes sliced and arranged to resemble fish scales," Elijah continued. Penelope's mouth watered at the sight of the fillet, which looked perfectly crisp and very much resembled a small fish. It again seemed to point to the third and final part of the dish, thanks to the way he'd arranged it all. "And for the final phase, you have a sea-bass-and-cod fritter with fresh coriander leaves, serrano chilies, and a pineapple, chili, and lime foam." The queen and the princess nodded and started to eat the ceviche. "Will you explain what you've done with the samphire?" Lady Rutland asked, pointing to the green seaweed that resembled very thin asparagus spears. "The samphire is meant to symbolize the sea, just as the pineapple foam is meant to suggest sea foam. I sautéed the samphire in a spiced butter," Elijah replied. Penelope grinned from her seat behind the Minstrels' Gallery's open door. He'd almost made it look like the fish (especially the potato-scaled fillet in the center) was still swimming in the sea. From what she could see, he'd dotted the foam in strategic places on the plate, including near the ceviche, so one could take a bite with a plantain crisp and the foam, or try it plain.

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

Perhaps the elements of memory in plants are superficially treated," he writes, "but at least there they are in black and white! Yet no one calls his friends or neighbors, no one shouts in a drunken voice over the telephone: Have you heard the news? Plants can feel! They can feel pain! They cry out! Plants remember everything!" When Soloukhin began to telephone his own friends in excitement he learned from one of them that a prominent member of the Soviet Academy of Sciences, working in Akademgorodok, the new town inhab­ ited almost exclusively by research scientists on the outskirts of Siberia's largest industrial center, Novosibirsk, had stated: Don't be amazed! We too are carrying out many experiments of this kind and they all point to one thing: plants have memory. They are able to gather impressions and retain them over long periods. We had a man molest, even torture, a geranium for several days in a row. He pinched it, tore it, pricked its leaves with a needle, dripped acid on its living tissues, burned it with a lighted match, and cut its roots. Another man took tender care of the same geranium, watered it, worked its soil, sprayed it with fresh water, supported its heavy branches, and treated its burns and wounds. When we electroded our instruments to the plant, what do you think? No sooner did the torturer come near the plant than the recorder of the instrument began to go wild. The plant didn't just get "nervous"; it was afraid, it was horrified. If it could have, it would have either thrown itself out the window or attacked its torturer. Hardly had this inquisitor left and the good man taken his place near the plant than the geranium was appeased, its impulses died down, the recorder traced out smooth­ one might almost say tender-lines on the graph.

Real burrata is a creation of arresting beauty- white and unblemished on the surface, with a swollen belly and a pleated top. The outer skin should be taut and resistant, while the center should give ever so slightly with gentle prodding. Look at the seam on top: As with mozzarella, it should be rough, imperfect, the sign of human hands at work. Cut into the bulge, and the deposit of fresh cream and mozzarella morsels seems to exhale across the plate. The richness of the cream- burrata comes from burro, the Italian word for "butter"- coats the mouth, the morsels of mozzarella detonate one by one like little depth charges, and the entire package pulses with a gentle current of acidity. The brothers, of course, like to put their own spin on burrata. Sometimes that means mixing cubes of fresh mango into its heart. Or Spanish anchovies. Even caviar. Today, Paolo sends me next door to a vegetable stand to buy wild arugula, which he chops and combines with olives and chunks of tuna and stirs into the liquid heart of the burrata, so that each bite registers in waves: sharp, salty, fishy, creamy. It doesn't move me the same way the pure stuff does, but if I lived on a daily diet of burrata, as so many Dicecca customers do, I'd probably welcome a little surprise in the package from time to time. While the Diceccas experiment with what they can put into burrata, the rest of the world rushes to find the next food to put it onto. Don't believe me? According to Yelp, 1,800 restaurants in New York currently serve burrata. In Barcelona, more than 500 businesses have added it to the menu. Burrata burgers, burrata pizza, burrata mac and cheese. Burrata avocado toasts. Burrata kale salads. It's the perfect food for the globalized palate: neutral enough to fit into anything, delicious enough to improve anything.

Ah, my dear friend Hassim, seems our paths cross once again, how fortunate for this humble Sheik.” As Abdullah spoke in his usual self deprecating manner I realized that a favor was on the tip of his tongue and that I was about to be offered a quid-pro-quo. We were sitting crossed legged on large fat pillows with gold fringe. The tent was large with partitions dividing living, sleeping and cooking space. It was made from heavy cotton canvas erected on thick poles in the center giving the structure a peaked circus tent appearance. The women serving us were young, wearing harem pants low on their hips with cropped gauze tops made from sheer silk. Their exposed midriffs were flat and toned, their belly buttons were decorated in precious stones that glittered in the torch light as they moved. They were bare footed with stacks of gold ankle bracelets making the only sound we heard as they kept our glasses filled with fresh sweet tea and our communal serving trays piled high with dates and sugar incrusted sweets of undetermined origin. Abdullah took no notice of these women, his nonchalance intrigued me as I was obviously having trouble keeping my mind focused on the discussion at hand, this was all part of the Arab way, when it came to negotiation they had no peers. “So my dear friend, tell me, the region is on fire is there a solution?” I spoke in a deliberate and flat tone, little emotion just concern, one friend to another. “We were shocked by the American response in Egypt and Libya, never had we seen them move so fast with such efficiency. The fall of Gadaffi was unexpected and Mubarak’s fate stunned us; he had been a staunch supporter of the US in this region we fully expected the Obama administration to prop him up one more time, as they had done so many times in the past.” I looked carefully at Abdullah,

Hm? These cherry tomatoes... they've been dried. Right, Tadokoro?" "Y-yes, sir! Back home, winter can be really long. In the summer we harvest a lot of vegetables and preserve them so we can have them in winter too. Mostly by sun drying them. When I was little, I'd help with that part. That's when my Ma -um, I mean, my mother- taught me how to dry them in the oven. You cut the cherry tomatoes in half, sprinkle them with rock salt and then slowly dry them at a low temperature, around 245* F. I, um... thought they'd make a nice accent for the terrine..." "Right. Tomatoes are rich in the amino acid glutamate essential in umami. Drying them concentrates the glutamate, greatly increasing the amount of sweetness the tongue senses. In Shinomiya's case... ... his nine-vegetable terrine focused on fresh vegetables, with their bright and lively flavors. But this recette accentuates the savory deliciousness of vegetables preserved over time. Both dishes are vegetable terrines... ... but one centers on the delicacy of the fresh... ... while the other on the savory goodness of the ripe and aged. They are two completely different approaches to the same ingredient- vegetables!" "Mmm! This is the flavor that warms the soul. You can feel my darling Megumi's kindness in every bite." "For certain. If Shinomiya is the "Vegetable Magician"... ... I would say Megumi is... a modest spirit who gifts you with the bounty of nature. a Vegetable Colobuckle!" *A tiny spirit from Ainu folklore said to live under butterbur leaves* "No, that's not what she is! Megumi is a spirit who brings happiness and tastiness... a Vegetable Warashi!" *Childlike spirits from Japanese folklore said to bring good fortune* "Or perhaps she is that spirit which delivers the bounty of vegetables from the snowy north... a Vegetable Yukinoko!" *Small snow sprites* "It's not winter, so you can't call her a snow sprite!" "How come all of you are picking spirits from Japanese folklore anyway?

This white broth... ... is soy milk!" "That's right! I mixed a dash of parmesan cheese and a little dollop of miso paste into the soy milk and then lightly simmered it. This is my pike dish... Pike Takikomi Rice, Ojiya Style!" OJIYA Also called "Zosui," Ojiya is soup stock and seasonings added to precooked rice, vegetables and fish and cooked into a thick porridge. It is distinctly different from dishes like risotto, which is uncooked rice that is first sautéed in butter and oils before adding liquid... and Okayu, which is a rice gruel cooked to soupy softness in extra water. "Soy milk?" "Ah, so you finally see it, Alice. Like all soups, the most important part of Ojiya porridge is the stock! He built this dish to be porridge from the start... ... with soy milk as the "stock"!" "Soy milk as soup stock?!" "Can you even do that?!" "So that's what it is! Soup stock is essentially meant to be pure umami. Like kombu kelp- a common stock- soy milk is packed with the umami component glutamic acid. It's more than good enough to serve as a sound base for the Ojiya porridge! Not only that, umami flavors synergies with each other. Adding two umami components to the same dish will magnify the flavor exponentially! The inosinic acid in the pike and the glutamic acid in the soy milk... combining the two makes perfect, logical sense! " "Soy milk Ojiya Porridge. Hm. How interesting!" " Mm! Delicious! The full-bodied richness of the cheese and the mild, salty flavor of the miso meld brilliantly with the rice! Then there are the chunks of tender pike meat mixed in... ... with these red things. Are they what I think they are?" "Yep! They're crunchy pickled-plum bits!" "What?!" "Again with the dirt cheap, grocery store junk food! Like that cracker breading and the seaweed jelly pearls..." "He totally dumped those in there just for the heck of it!" "These pickled plums are a very important facet of the overall dish! They have a bright, pleasing color and a fun, crunchy texture. Not only that, their tart flavor cuts through the rich oiliness of the pike meat, giving the dish a fresh, clean aftertaste. And, like all vinegary foods, they stir the appetite- a side effect that this dish takes full advantage of! Finally, these plums are salt pickled! It is no wonder they make a perfect accent to the pickled pike at the center of the dish!"

despite the variety of ingredients and the imagination with which Vermont cooks use them, the state remains strongly associated with several iconic products — think cheddar cheese (really, dairy products in general), apples and cider, and maple syrup. Here’s a brunch menu to commemorate Vermont’s anniversary that includes those tried-and-true flavors — cheddar in the quiche, maple syrup in the salad’s vinaigrette, and apple cider in the muffins, which recall fried cider doughnuts, with a thick cinnamon-sugar coating. Their crumb is a little denser than some other muffins, and their profile a bit more compact. Cheddar, Bacon, and Caramelized Onion Quiche Makes 1 quiche 6 slices bacon, cut into ¼-inch pieces, fried until crisp and the fat has rendered, drained, and 1½ tablespoons fat reserved 3 medium onions (about 1 ¼ pounds), thinly sliced (about 6 cups) Salt and black pepper 1½ tablespoons minced fresh sage ¼ teaspoon balsamic vinegar 3 large eggs 1 cup half-and-half Pinch cayenne pepper 2 cups coarsely grated medium or sharp cheddar 1 9-inch pie shell, blind-baked until lightly browned and warm In a large skillet over medium-high heat, heat the bacon fat until hot. Add onions and 1 teaspoon salt, toss to coat, and cook until they begin to soften and release liquid, about 6 minutes. Reduce heat to medium-low and continue cooking, stirring and scraping the bottom of the skillet every 10 minutes (and adjusting the heat if the onions begin to scorch or are not browning), until the onions are sticky and caramelized, about 1 hour longer (you will have about 1 cup). Add the sage, vinegar, and 1½ tablespoons water, and with a wooden spoon, scrape bottom of pan to dissolve the fond, about 30 seconds; set aside to cool briefly. With the rack in middle position, heat the oven to 375 degrees. In a medium bowl, whisk the eggs, half-and-half, cayenne, 1¾ cups cheese, and ¾ teaspoon each salt and black pepper to combine thoroughly. Spread caramelized onions in an even layer in the warm, pre-baked pie shell. Sprinkle bacon evenly over the onions, place pie shell on the oven rack, and pour in the custard mixture (it should reach to about ½ inch beneath the rim of the pie shell). Sprinkle the remaining ¼ cup cheese over custard mixture and bake until custard is set, light golden brown, center wiggles slightly when you jiggle the quiche, and the tip of a knife inserted about 1½ inches from the edge comes out clean, 35 to 40 minutes. Cool on a wire rack and serve barely warm or at room temperature.

Kashmir Shaivism also developed an integrated and effective method of spiritual practice that includes intense devotion, the study of correct knowledge, and a special type of yoga unknown to other systems of practical philosophy. These three approaches are meant to be carefully integrated to produce a strong and vibrant practice. Yoga is the main path that leads to Self-realization, theoretical knowledge saves yogins from getting caught at some blissful but intermediary level of spiritual progress, and devotion provides them the strength and focus with which to digest correctly the powerful results of yoga and so avoid their misuse. This is a practice for both the mind and the heart. The teachings offers offer a fresh and powerful understanding of life that develops the faculties of the mind, while the devotional aspects of Kashmir Shaivism expand the faculties of a student’s heart. Combined together, both faculties help students reach the highest goal to which Shaiva yoga can dead them. The yoga system of Kashmir Shaivism is known as the Trika system. It includes many methods of yoga, which have been classified into three groups known as sambhava, sakta, and anava. Sambhava yoga consists of practices in direct realization of the truth, without making any effort at meditation, contemplation, or the learning of texts. The emphasis is on correct being, free from all aspects of becoming. This yoga transcends the use of mental activity. Sakta yoga consists of many types of practices in contemplation on the true nature of one’s real Self. Anava yoga includes various forms of contemplative meditation on objects other than one’s real Self, such as the mind, the life-force along with its five functions (the five pranas), the physical form along with its nerve-centers, the sounds of breathing, and different aspects of time and space. Trika yoga teaches a form of spiritual practice that is specific to Kashmir Shaivism. This system, along with its rituals, has been discussed in detail in Abhinavagupta’s voluminous Tantraloka, which is one of the world’s great treatises on philosophy and theology. Unlike many other forms of yoga, the Trika system is free from all types of repression of the mind, suppression of the emotions and instincts, and starvation of the senses. It eliminates all self-torturing practices, austere vows or penance, and forcible renunciation. Shaiva practitioners need not leave their homes, or roam as begging monks. Indifference (vairagya) to worldly life is not a precondition to for practicing Trika yoga. Sensual pleasures automatically become dull in comparison with the indescribable experience of Self-bliss. This is a transforming experience that naturally gives rise to a powerful form of spontaneous indifference to worldly pleasures. Finally, regardless of caste, creed, and sex, Trika yoga is open to all people, who through the Lord’s grace, have developed a yearning to realize the truth, and who become devoted to the Divine. — B. N. Pandit, Specific Principles of Kashmir Shaivism (3rd ed., 2008), p. xxiii-xxiv

But…but that’s tragic! To go through life without color? Unable to appreciate art, or beauty?” He laughed. “Now, sweet-hold your brush before you paint me a martyr’s halo. It’s not as though I’m blind. I have a great appreciation for art, as I believe we’ve discussed. And as for beauty…I don’t need to know whether your eyes are blue or green or lavender to know that they’re uncommonly lovely.” “No one has lavender eyes.” “Don’t they?” His gaze caught hers and refused to let go. Leaning forward, he continued, “Did that tutor of yours ever tell you this? That your eyes are ringed with a perfect circle a few shades darker than the rest of the…don’t they call it the iris?” Sophia nodded. “The iris.” He propped his elbow on the table and leaned forward, his gaze searching hers intently. “An apt term it is, too. There are these lighter rays that fan out from the center, like petals. And when your pupils widen-like that, right there-your eyes are like two flowers just coming into bloom. Fresh. Innocent.” She bowed her head, mixing a touch of lead white into the sea-green paint on her palette. He leaned closer still, his voice a hypnotic whisper. “But when you take delight in teasing me, looking up through those thick lashes, so saucy and self-satisfied…” She gave him a sharp look. He snapped his fingers. “There! Just like that. Oh, sweet-then those eyes are like two opera dancers smiling from behind big, feathered fans. Coy. Beckoning.” Sophia felt a hot blush spreading from her bosom to her throat. He smiled and reclined in his chair. “I don’t need to know the color of your hair to see that it’s smooth and shiny as silk. I don’t need to know whether it’s yellow or orange or red to spend an inordinate amount of time wondering how it would feel brushing against my bare skin.” Opening his book to the marked page, he continued, “And don’t get me started on your lips, sweet. If I endeavored to discover the precise shade of red or pink or violet they are, I might never muster the concentration for anything else.” He turned a leaf of his book, then fell silent. Sophia stared at her canvas. Her pulse pounded in her ears. A bead of sweat trickled down the back of her neck, channeling down between her shoulder blades, and a hot, itchy longing pooled at the cleft of her legs. Drat him. He’d known she was taunting him with her stories. And now he sat there in an attitude of near-boredom, making love to her with his teasing, colorless words in a blatant attempt to fluster her. It was as though they were playing a game of cards, and he’d just raised the stakes. Sophia smiled. She always won at cards. “Balderdash,” she said calmly. He looked up at her, eyebrow raised. “No one has violet lips.” “Don’t they?” She laid aside her palette and crossed her arms on the table. “The slope of your nose is quite distinctive.” His lips quirked in a lopsided grin. “Really.” “Yes.” She leaned forward, allowing her bosom to spill against her stacked arms. His gaze dipped, but quickly returned to hers. “The way you have that little bump at the ridge…It’s proving quite a challenge.” “Is that so?” He bent his head and studied his book. Sophie stared at him, waiting one…two…three beats before he raised his hand to rub the bridge of his nose. Quite satisfactory progress, that. Definite beginnings of fluster.

It was like a page out of the telephone book. Alphabetically, numerically, statistically, it made sense. But when you looked at it up close, when you examined the pages separately, or the parts separately, when you examined one lone individual and what constituted him, examined the air he breathed, the life he led, the chances he risked, you saw something so foul and degrading, so low, so miserable, so utterly hopeless and senseless, that it was worse than looking into a volcano. Outwardly it seems to be a beautiful honeycomb, with all the drones crawling over each other in a frenzy of work; inwardly it’s a slaughterhouse, each man killing off his neighbor and sucking the juice from his bones. Superficially it looks like a bold, masculine world; actually it’s a whorehouse run by women, with the native sons acting as pimps and the bloody foreigners selling their flesh... The whole continent is sound asleep and in that sleep a grand nightmare is taking place… At night the streets of New York reflect the crucifixion and death of Christ. When the snow is on the ground and there is the utmost silence there comes out of the hideous buildings of New York a music of such sullen despair and bankruptcy as to make the flesh shrivel. No stone was laid upon another with love or reverence; no street was laid for dance or joy. One thing has been added to another in a mad scramble to fill the belly, and the streets smell of empty bellies and full bellies and bellies half full. The streets smell of a hunger which has nothing to do with love; they smell of the belly which is insatiable and of the creations of the empty belly which are null and void. Just as the city itself had become a huge tomb in which men struggled to earn a decent death so my own life came to resemble a tomb which I was constructing out of my own death. I was walking around in a stone forest the center of which was chaos; sometimes in the dead center, in the very heart of chaos, I danced or drank myself silly, or I made love, or I befriended some one, or I planned a new life, but it was all chaos, all stone, and all hopeless and bewildering. Until the time when I would encounter a force strong enough to whirl me out of this mad stone forest no life would be possible for me nor could one page be written which would have meaning… Everybody and everything is a part of life... As an individual, as flesh and blood, I am leveled down each day to make the fleshless, bloodless city whose perfection is the sum of all logic and death to the dream. I am struggling against an oceanic death in which my own death is but a drop of water evaporating. To raise my own individual life but a fraction of an inch above this sinking sea of death I must have a faith greater than Christ’s, a wisdom deeper than that of the greatest seer. I must have the ability and the patience to formulate what is not contained in the language of our time, for what is now intelligible is meaningless. My eyes are useless, for they render back only the image of the known. My whole body must become a constant beam of light, moving with an ever greater rapidity, never arrested, never looking back, never dwindling. The city grows like a cancer; I must grow like a sun. The city eats deeper and deeper into the red; it is an insatiable white louse which must die eventually of inanition. I am going to starve the white louse which is eating me up. I am going to die as a city in order to become again a man. Therefore I close my ears, my eyes, my mouth. Infinitely better, as life moves toward a deathly perfection, to be just a bit of breathing space, a stretch of green, a little fresh air, a pool of water. Better also to receive men silently and to enfold them, for there is no answer to make while they are still frantically rushing to turn the corner.

MARBLE’S RUSTIC TOMATO SAUCE Sauté diced onions, sliced garlic, and anchovy fillets in olive oil until aromatics are soft and fillets have melted in the pan. Add tomato paste in center of pan and fry, stirring, until rust-colored. Add chopped ripe tomatoes, crushed dried oregano, peperoncino, and a chiffonade of fresh basil leaves. Season to taste. Reduce sauce until thick, add a splash of balsamic vinegar to finish. Garnish with fresh, torn basil leaves and serve over pasta or meatballs.

Caramel Apple Dump Cake This cake screams of the fall season but will also be perfect any time of the year. Fresh apples, gooey caramel, warm spices…what more could you need?!? Yield: 18 Servings Active Time: 10 minutes Ingredients: 2 apples, peeled and diced 1 apple, peeled and grated 1 box white cake mix 1 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp grated cloves 1 cup caramel sauce 8 Tablespoons melted butter Directions: 1. Pour diced and grated apples into a 9 x 13 pan with 2 inch high sides. 2. Pour the dry white cake mix and the spices over the top of the apples. Try to sprinkle it across the top of the whole pan rather than dumping it directly in one section just for ease of mixing! 3. Stir the apples, spices and cake mix together until well combined. Try to ensure that there are no dry cake mix lumps. 4. Pour the melted butter over the top of the mix along with the caramel sauce and stir briefly. The butter does not need to be fully incorporated. 5. Transfer the pan to a preheated 350 degree oven and bake for about 35-45 minutes or until the cake springs back to the touch and the center is no longer wet. 6. Remove the pan from the oven and allow to cool. 7. Slice directly from the pan and serve!

...I digressed and forgot to direct you to a proper theologian. Why not start at the top? Start with John Calvin. Among Christians of our ilk, he continues to hold the center for biblical soundness and intellectual clarity. Buy The Institutes of the Christian Religion...If you're troubled by dust balls of opinion on Calvin that you have picked up through hearsay through the years, do your best to sweep them out with the trash---come to him fresh with a clear imagination. You'll be surprised at how accessible he is, how sane, how Christian. A truly elegant intellect...you can be expected to be directed wisely and prayerfully to God---thinking about God accurately, responding to God truly. Calvin brought a biblically disciplined mind and a Spirt-attuned heart to his writing. And he was a pastor, first and foremost a pastor with a congregation whom he taught and prayed for, visited, baptized, and married and buried, whose problems he dealt with and whose faith he guided.

could smell something delicious floating through the house, but Lila Steele’s kitchen always smelled like fresh baking, whether she was preparing for an event or not. She put her hand on her hip and narrowed her eyes. “You’ll figure it out soon enough. Now hurry up and get dressed. I’m running late as it is. It’s a good thing Tilly has everything under control.” It was only after she shut the door behind her that it occurred to

The accumulator, with his acquisitions stuffed into boxes in no apparent order, is every bit as acceptable a philatelist as the collector trying slowly and painstakingly to fill, with flawlessly centered, post office-fresh examples, all the spaces in a single hingeless album. We’re all in this together, and I figure whatever system we devise for ourselves is just fine.

We ate three tiny, geometrically engineered appetizers, including a perfect cube of kabocha squash-flavored fish cake and an octopus "salad" consisting of one tiny piece of octopus brushed with a plum dressing. Then the waitress uncovered and lit the burner in the center of the table and set a shallow cast-iron pan on top. She poured a thin layer of sauce from a pitcher. Sukiyaki is all about the sauce, a mixture of soy sauce, mirin, sake, and sugar. It's frankly sweet. Usually I'm a tiresome person who complains about overly sweet food, but where soy sauce is involved, I make an exception, because soy sauce and sugar were born to hang. The waitress set down a platter of thin-sliced Wagyu beef, so marbled that it was nearly white. She asked if we wanted egg. This time I was prepared: only for me, thanks. Then she cooked us each a slice of beef. It was tender enough to cut with your tongue against the roof of your mouth. While we sighed over the meat, she began adding other ingredients to the pan: napa cabbage, tofu, wheat gluten (fu), fresh shiitake mushrooms, shirataki noodles, chrysanthemum leaves (shungiku), and, of course, negi. Suggested tourist slogan: Tokyo: We put negi in it. Then we were left to cook the rest of the meat and vegetables ourselves. I think we nailed it. (Actually, it's impossible to do it wrong.) Like chanko nabe and all Japanese hot pots, sukiyaki gets better as the meal goes on, because the sauce becomes more concentrated and soaks up more flavor from the ingredients cooking in it.

Takoyaki are octopus balls- not, thankfully, in the anatomical sense. They're a spherical cake with a chunk of boiled octopus in the center, cooked on a special griddle with hemispherical indentations. If you're familiar with the Danish pancakes called aebleskivers, you know what a takoyaki looks like; the pan is also similar. Takoyaki are not unknown in the U.S., but I've only ever seen them made fresh at cultural festivals. Iris is a big fan, but I've always been more into the takoyaki aesthetic than the actual food. Takoyaki are always served in a paper or wooden boat and usually topped with mayonnaise, bonito flakes, shredded nori, and takoyaki sauce.

While Mrs. Hisa steeped fresh fava beans in sugar syrup, Stephen dry-fried baby chartreuse peppers. I made a salad of crunchy green algae and meaty bonito fish cubes tossed with a bracing blend of soy and ginger juice. Mrs. Hisa created a tiny tumble of Japanese fiddleheads mixed with soy, rice vinegar, and salted baby fish. For the horse mackerel sushi, Stephen skinned and boned several large sardine-like fillets and cut them into thick slices along the bias. I made the vinegared rice and then we all made the nigiri sushi. After forming the rice into triangles, we topped each one with a slice of bamboo grass, as if folding a flag. Last, we made the wanmori, the heart of the tenshin. In the center of a black lacquer bowl we placed a succulent chunk of salmon trout and skinned kabocha pumpkin, both of which we had braised in an aromatic blend of dashi, sake, and sweet cooking wine. Then we slipped in two blanched snow peas and surrounded the ingredients with a bit of dashi, which we had seasoned with soy to attain the perfect whiskey color, then lightly salted to round out the flavor. Using our teacher's finished tenshin as a model, we arranged most of the dishes on three polished black lacquer rectangles, first lightly spraying them with water to suggest spring rain. Then we actually sat down and ate the meal. To my surprise, the leaf-wrapped sushi, the silky charred peppers, candied fava beans, and slippery algae did taste cool and green.

Are you cooking the peppers?" she asked. "I was going to slice them over the top with the cheese," Leo said. "Too much?" "Nope." Thea let him handle the jalapeños while she shaved off a few thin slices of cheese, a mild cheddar the cooks kept on hand for baking into cornbread or slicing onto burgers at staff meal. It was just the sort of thing she would have been moved to eat if she'd been by herself, except she would have just toasted it on bread or eaten it cold on crackers, meditating on the ring of toothmarks she left in each slice as she chewed. Leo swirled his pan, tilting it to let the last soft rivulets of egg hit the hot pan, and then wordlessly reached one hand back toward her. Thea set the sliced cheese in his palm, realizing as she did that she was a little more buzzed than she'd intended to be, because she placed the cheddar on Leo's warm skin as delicately as if it were a piece of jewelry, a hollowed, painted eggshell. He laid the cheese over the eggs, then scattered a thick layer of chorizo coins over the cheese, and finally a handful of fresh sliced jalapeño. "And we're done," Leo said. He paused, looking around frantically until Thea realized that he had forgotten where the plates were kept. She reached beneath the prep counter and handed him two. "Thanks," he said. He ran a spatula down the center of the eggs and lifted a golden orange pillow onto each plate, dropping yet more paprika-scented oil onto the stove and the counter.

For the things that grieve me, bring your tear-wiping hand. For the things that offend me, keep me from a critical and selfish spirit. For the things that alarm me, grant me the perspective of heaven and gospel sanity. Please don’t let me get bitter. For the things over which I have no control, give me a fresh vision of the occupied throne of heaven. For the things I do have control over, grant me wisdom and strength to act accordingly. Please help me steward my anger, my sadness, and my weariness to your glory. I don’t want to waste this moment or these feelings.

I adore macaroni and cheese. Whenever I see it on a menu at a restaurant, I have to order it. I’ve had (and consequently made) fried mac and cheese balls, lobster mac and cheese, truffle mac and cheese, quattro formaggi mac and cheese, and Kraft mac and cheese. Now, don’t get me wrong—all of the fancy macaroni and cheese dishes have been delectable and enjoyable, but at home, I like a simple, delicious mac and cheese. So here’s my recipe. This dish is best when served during a game or movie night with family and friends. Serves 8 to 10 8 ounces (225 g) elbow macaroni 1½ cups Velveeta cheese (about 7 ounces/190g), cut into ½-inch cubes 2 tablespoons plus 1 teaspoon all-purpose flour 1½ teaspoons kosher salt 1½ teaspoons dry mustard ¼ teaspoon freshly ground black pepper ¼ teaspoon ground nutmeg ⅛ teaspoon cayenne pepper ⅔ cup (165 ml) sour cream 2 large eggs, lightly beaten 1½ cups (360 ml) half-and-half 1½ cups (360 ml) heavy cream ⅓ cup (55 g) grated onion 1 teaspoon Worcestershire sauce 2 cups grated sharp Cheddar cheese (about 8 ounces/230g) • Preheat the oven to 350°F (175°C). Grease a 9-by-13-inch (23-by-33-cm) baking dish. Bring a 4-quart (3.8-L) saucepan of salted water to a boil. Add the pasta and cook it halfway through, about 3 minutes. Drain the pasta and transfer it to the baking dish. Stir in the cubed Velveeta. • Combine the flour, salt, mustard, black pepper, nutmeg, and cayenne in a large mixing bowl. Add the sour cream and eggs and whisk until smooth. Whisk in the half-and-half, cream, onion, Worcestershire sauce, and a sprinkle of black pepper. Pour the egg mixture over the pasta mixture in the prepared baking dish and stir to combine. Sprinkle the Cheddar cheese evenly over the surface. Bake until the pasta mixture is set around the edges but still a bit loose in the center, about 30 minutes. Let it cool for 10 minutes before serving.

He underlines the distinction between mental nonengagement and the absence of mental engagement. The first is understood as the fundamental noninvolvement in dualistic appearances while sustaining fresh wakefulness, once discriminating knowledge has determined that there are no dualistic phenomena whatsoever. This can also be understood as mental disengagement in the sense of not interfering with the nature of the mind as it is. On the other hand, absence of mental engagement describes the mere absence of any mental activity, such as in a faint, deep sleep, or mental stupor, which does not lead to any realization or liberation at all. Thus, Kamalasila emphasizes that the first is a crucial factor in meditation, while the latter is obviously to be avoided.

I was beginning to taste it. Something bitter, but warm. A flavor that woke me up and let me see things clearly. A flavor that made me feel safe, so I could let those things go. A flavor that held my hand and walked me across to the other side of loss, and assured me that one day, I would be just fine. A flavor for a change of heart- part grief, part hope. Suddenly, I knew what that flavor would be. I padded down to the kitchen and cut a slice of sour cream coffee cake with a spicy underground river coursing through its center, left over from an order that had not been picked up today. One bite and I was sure. A familiar flavor that now seemed utterly fresh and custom-made for me. Cinnamon. The comfort of sweet cinnamon. It always worked. I felt better. Lighter. Not quite "everything is going to be all right," but getting there. One step at a time.

I know her sweet pussy is fresh. There’s no way that controlling bitch of a mother let a cock anywhere near her honey hive. No, that warm, sugary center she’s got dripping between her legs is all for me. When

Father, Millie is not the only one who tests boundaries. I test my own with You when I lose sight of Your direction, when I am prideful or petty or self-centered or simply wander from Your grace. Help me keep my own spiritual battery fresh. —Edward Grinnan

Butternut Breakfast Soup Serves: 6 4 cups frozen butternut squash 2 medium apples, peeled, seeded, and chopped 4 cups (packed) kale, tough stems and center ribs removed and leaves chopped, or frozen kale, chopped 1 cup chopped onion 2 tablespoons Pomegranate Balsamic Vinegar* or other fruit-flavored vinegar 5 cups carrot juice, fresh (5 pounds of carrots, juiced) or store-bought refrigerated ½ cup unsweetened soy, almond, or hemp milk ½ cup raw cashews ¼ cup hemp seeds 1 teaspoon cinnamon ½ teaspoon nutmeg Place squash, apples, kale, onion, vinegar, and carrot juice in a soup pot. Bring to a boil, lower heat, cover, and simmer for 30 minutes or until kale is tender. Purée half of the soup with the nondairy milk, cashews, and hemp seeds in a high-powered blender. Return blended mixture to soup pot. Add cinnamon and nutmeg. PER SERVING: CALORIES 314; PROTEIN 9g; CARBOHYDRATE 58g; TOTAL FAT 8.3g; SATURATED FAT 1.3g; SODIUM 167mg; FIBER 9.7g; BETA-CAROTENE 28,816mcg; VITAMIN C 106mg; CALCIUM 267mg; IRON 4.3mg; FOLATE 70mcg; MAGNESIUM 159mg; ZINC 1.9mg; SELENIUM 8.4mcg

Dr. Fuhrman’s Famous Anticancer Soup Serves: 10 1 cup dried split peas ½ cup dried adzuki or cannellini beans 4 cups water 6 to 10 medium zucchini 5 pounds large organic carrots, juiced (6 cups juice; see Note) 2 bunches celery, juiced (2 cups juice; see Note) 2 tablespoons VegiZest* or other no-salt seasoning blend, adjusted to taste 1 teaspoon Mrs. Dash no-salt seasoning 4 medium onions, chopped 3 leek stalks, cut lengthwise and cleaned carefully, then coarsely chopped 2 bunches kale, collard greens, or other greens, tough stems and center ribs removed and leaves chopped 1 cup raw cashews 2½ cups chopped fresh mushrooms (shiitake, cremini, and/or white) Place the peas and beans and water in a very large pot over low heat. Bring to a boil, and reduce heat. Add the zucchini whole to the pot. Add the carrot juice, celery juice, VegiZest, and Mrs. Dash. Put the onions, leeks, and kale in a blender and blend with a little bit of the soup liquid. Pour this mixture into the soup pot. After at least 10 minutes, remove the softened zucchini with tongs and blend them in the blender with the cashews until creamy. Pour this mixture back into the soup pot. Add the mushrooms and continue to simmer until the beans are soft, about 2 hours total cooking time. Note: Freshly juiced organic carrots and celery will maximize the flavor of this soup. PER SERVING: CALORIES 296; PROTEIN 14g; CARBOHYDRATE 49g; TOTAL FAT 7.5g; SATURATED FAT 1.4g; SODIUM 172mg; FIBER 10.2g; BETA-CAROTENE 16,410mcg; VITAMIN C 90mg; CALCIUM 178mg; IRON 4.8mg; FOLATE 203mcg; MAGNESIUM 151mg; ZINC 3mg; SELENIUM 10.1mcg

Banana Cocoa Muffins Serves: 24 15 Medjool or 30 regular dates, pitted ½ cup coconut water 2 cups garbanzo bean flour 1 teaspoon baking soda 1 teaspoon baking powder ¾ cup natural cocoa powder 1 tablespoon Ceylon cinnamon 1½ cups chopped apple 6 very ripe bananas 2 teaspoons alcohol-free vanilla flavoring ⅓ cup cooked garbanzo beans 2 teaspoons apple cider vinegar 1 cup walnuts, chopped ½ cup unsweetened shredded coconut 9 ounces wilted chopped fresh spinach Soak the dates in coconut water for 30 minutes. Preheat the oven to 350˚F. Line muffin tins with paper liners and wipe them very lightly with olive oil. Whisk together in a small bowl the garbanzo bean flour, baking soda, baking powder, cocoa, and cinnamon. In a high-powered blender, purée the dates and the soaking coconut water, apples, bananas, vanilla, garbanzo beans, and apple cider vinegar until smooth. Pour into a large mixing bowl and stir in the walnuts, coconut, and spinach until evenly distributed. Then fold in the flour mixture until just combined. Do not over mix. Fill the muffin tins almost full and bake for 55 to 65 minutes, rotating in the oven after 35 minutes. They are done when a toothpick inserted into the center comes out clean. Let the muffins cool in the muffin tins on a wire rack for 10 minutes, then remove from the tins to the wire rack and cool completely. Refrigerate or freeze in resealable plastic bags. PER SERVING: CALORIES 163; PROTEIN 4g; CARBOHYDRATE 30g; TOTAL FAT 5.1g; SATURATED FAT 1.6g; SODIUM 68mg; FIBER 4.9g; BETA-CAROTENE 622mcg; VITAMIN C 6mg; CALCIUM 46mg; IRON 1.5mg; FOLATE 43mcg; MAGNESIUM 64mg; ZINC 0.8mg; SELENIUM 7.7mcg

When you fill your tanden with power and with attention, what physiologic effects can be found?” The first effect he discusses suggests that, when the tanden is filled with energy and pressure, blood previously stored in the liver and the spleen is pushed into the capillaries. The physiological effect is such that one could say that the tanden acts like a secondary heart. Fresh blood, rich in red blood cells, is sent up to the cerebral center through the cervical plexus. As a result, the respiratory center is influenced in such a way that respiration is tranquilized. The second phenomena in this circulation is the neutralizing regulation of adrenaline by the cholinergic nerves of the parasympathetic nervous system when they are stimulated by pressure on the tanden. In short, a new world, completely different from the one in which the body used to breathe with chest and abdomen, comes into being through the pressure applied to the area in and around the tanden. It is indeed a “revolution of the living body.

Steamy Sauté: Garlicky Green Beans Serves 6 generously Steamy sautéing is a method for vegetables that are a little bit too dense to sauté directly. By cooking them with water for a few minutes before turning up the heat and letting them brown, you’ll ensure they’re cooked all the way through. 2 pounds fresh green beans, yellow wax beans, Romano beans, or haricots verts, trimmed Salt 2 tablespoons extra-virgin olive oil 3 garlic cloves, minced Set your largest frying pan over medium-high heat and bring 1/2 cup of water to a simmer. Add the green beans, season with a couple generous pinches of salt, and cover, removing the lid every minute or so to stir the beans. When they are almost completely tender, about 4 minutes for haricots verts and 7 to 10 minutes for more mature beans, tip any remaining water out of the pan, using the lid to keep in the beans. Return the pan to the stove, increase the flame to high, and dig a little hole in the center of the pan. Pour the olive oil into the hole and add the garlic. Let the garlic sizzle gently for about 30 seconds, until it releases an aroma, and immediately toss it with the beans before it has a chance to take on any color. Remove from the heat. Taste, adjust seasoning, and serve immediately.

America fresh from Germany and the group at Peenemünde which had developed the dread V-2. When we evacuated Peenemünde, the then-secret but now famous German Rocket Development Center on the Baltic Sea, many of us had given up all hope of ever again being able to work in the field of rocketry.

At seven fifteen the following evening, Christopher Keller was seated at a waterfront café in the Corsican port of Ajaccio, an empty wineglass on the table before him, a freshly lit Marlboro burning between the first and second fingers of his sledgehammer right hand. He wore a pale gray suit by Richard Anderson of Savile Row, an open-neck white dress shirt, and handmade oxford shoes. His hair was sun-bleached, his skin was taut and dark, his eyes were bright blue. The notch in the center of his thick chin looked as though it had been cleaved with a chisel.

More than 1900 years later,” said H. G. Wells4, “a historian like myself, who doesn’t even call himself a Christian, finds the picture centering irresistibly around the life and character of this most significant man. . . . The historian’s test of an individual’s greatness is ‘What did he leave to grow?’ Did he start men to thinking along fresh lines with a vigor that persisted after him? By this test Jesus stands first.” You can gauge the size of a ship that has passed out of sight by the huge wake it leaves behind.

Android Girl Just Wants to Have a Baby! The first thing I do when I wake up is run my hands over my body. I like to make sure all my wires are in place. I lotion my silicone shell and snap my hair helmet over my head. I once had a dream I was a real girl, but when I woke up I was still myself in my paleness under the halogen light. The saliva of androids emits a spectral resonance, barely sticky between freshly-gapped teeth. After they made me, the first thing they did was peel the cellophane from my eyes. I blinked once, twice, and cried because that's how you say you are alive before you are given language. They named each of my heartbeats on the oceanic monitor: Guanyin, Yama, Nuwa, Fuxi, Chang'e, Zao-Shen. I listened to them blur into one. The fetus carves for itself a hollowed vector, a fragile wetness. In utero, extension cords are umbilical. Before puberty, I did not know there was such a thing as dishonor. Diss-on- her. This is what they said when I began to drip petrol between my legs. A tension exists between ritual and proof, a fantasy and its execution. Since then, I have been to the emergency room twice. The first time for a suicide attempt, and the second time because my earring was swallowed up by my newly pierced earlobe overnight, and when I woke up, it was tangled in a helix of wires. The idea of dying doesn't scare me but the ocean does. I was once told that fish will swim up my orifices if I am no longer a virgin. Is anyone thinking about erotic magazines when they are not aroused, pubes parted harshly down the center like red seas? My body carries the weight of four hundred eggs. I rise from a weird slumber, let them drip into the bath. This is what I'll leave behind - tiny shards purer than me. I have always been afraid of pregnant women because of their power, and because I don't yet understand what it means to carry something stubborn and blossoming inside of me, screeching towards an exit. The ectoplasm is the telos for the wound. A trance state is induced when salt is poured on it, pixel by pixel. I wish they had made me into an octopus instead, because octopuses die after their eggs hatch and crawl out into the sea, and I want to know what it's like to set something free into the dark unknown and trust it to choose mercy. If you can generate aura in a non-place, then there is no such thing as an authentic origin. In Chinese, the word for mercy translates to my heart hurts for you. They say my heart continues beating even after it is dislocated from my body. The sound of its beating comes from the valves opening and closing like a portal - Guanyin, Yama, Nuwa, Fuxi, Chang'e, Zao-Shen. I first learned about love by watching a sex tape where a girl looks up from performing fellatio and says, show them the sunset. Her boyfriend pans the camera to the sky, which is tinged violet like a bruise. In this moment, the sky displaces her, all digital and hyped, and saturates the scene until it collapses on me too, its transient witness. I move in the space between belly ring and catharsis. That night I have a dream where I am a camgirl, but all I do on screen is wash my laundry. Everybody loves me because I am a real girl doing real girl things. What lives on the border between meditation and oblivion, static and flux, a pomegranate seed and an embryo? I set up my webcam in the corner of the room and play ambient music while I scrub my underwear, letting soap bubbles rise up from the sink, laughing when they overflow on the linoleum floor - my frizzy hair, my pockmarked skin, my face slick with sweat. A body with exit wounds. I ride the bright rails of an animal forgetting. And when I wake up, the sky is a mess of blue.

I have been asked the question, “If people are simply trying to physically survive by purchasing food through this system, why would God not give them grace and allow them to feed themselves and their families by using this mark?” The answer is that this entire system is based upon a false religion and the idolatrous act of worshipping the Antichrist and his man-made image. Consider this example. When the Israelites departed from Egypt, there were six hundred thousand men, not counting the women and children. They departed with unleavened bread but entered a rugged wilderness where they lacked the foods they were accustomed to in Egypt. There was also a shortage of fresh water. Moses left for forty days on Mount Sinai, and the people demanded that Aaron collect their gold earrings and create a golden calf they could worship. They had lived for hundreds of years among the idolatrous Egyptians, a culture that worshipped a different deity for just about every situation. They also deified and worshipped some mortals; namely, certain rulers. After all that time, the culture had influenced some of these former Hebrew slaves. Several of the Egyptians gods were represented by a cow or a bull, and they all were given names. Each named cow was associated with a particular role, and each had its main center of cult worship. Apis was worshipped in Memphis, Hathor was worshipped in Dendera, and so on. With Hathor being a cow god that was worshipped in Dendera, a location near the Red Sea where the Hebrews might have crossed, it might be reasonable to assume that the Hebrews could have been creating a golden image to represent this Egyptian god. This god was also associated with music and dance, among other things. By molding a golden calf and dancing around it, the Israelites were turning from trust in their God, Yahweh, who delivered them from slavery with astonishing and supernatural signs and wonders. Instead of turning to God for sustenance and provision, their hearts turned to idol worship, which was an abomination to God. The divine punishment for this act was the death of three thousand Israelites and the destruction of the golden calf.

Rachel is the slow beating of my heart, essential to living. Jake is the breath of fresh air in my lungs. But Caleb? He’s become my second set of ribs. He’s our protector, our center. He keeps us safe. He keeps us whole.

The French take their bûche de Noël, the traditional Christmas Yule log cake, much more seriously. Gwendal had been training at school, and he came back with snapshots of his gleaming white glaçage, slick as black ice, decorated with a forest of bitty spun-sugar pine trees and spotted meringue mushrooms. Who knew my husband had such talents? I was bordering on jealous when he came home with a foolproof recipe for proper Parisian macaroons. We decided to use one of our signature flavors, honey and fresh thyme, for the outside of our bûche, with a layer of tonka-bean mousse and a center of apricot sorbet for acidity and pizzazz.

Wherever your center lies, know it, name it, stick to it, and believe in it. Everyone who works with you will know what matters to you and will respect and appreciate your unwavering values. Your inner beliefs about business will guide you through the tough times. It’s good to be open to fresh approaches to solving problems. But, when you cede your core values to someone else, it’s time to quit.

GIPSA gained its authority over meat companies from a law called the Packers and Stockyards Act, which was passed in 1921. The act was passed with the goal of breaking up the “meat trust,” a collection of five companies that controlled about 85 percent of the market (a lesser degree of concentration than existed in 2000). Back in the 1920s, meat production was a contentious political issue. A federal investigation found that the companies had gained so much power over the food system that they were defrauding consumers and farmers alike. Meatpackers could do this because of their economically enviable position right in the center of the food business, buying cattle from the farmer and selling fresh meat to the consumer. By locking up control over this pressure point in the system, the meat trust was able to manipulate prices on both ends.

A Prayer about God’s Goodness and Nearness in the Storm But now thus says the Lord, he who created you, O Jacob, he who formed you, O Israel: “Fear not, for I have redeemed you; I have called you by name, you are mine. When you pass through the waters, I will be with you; and through the rivers, they shall not overwhelm you; when you walk through fire you shall not be burned, and the flame shall not consume you. For I am the Lord your God, the Holy One of Israel, your Savior.” (Isa. 43:1–3) Heavenly Father, your Word is a balm for the broken, ballast for the bewildered, and bread for the hungry. This is not theory. It’s not even just good theology. It’s my reality and I praise you. You’ve promised to show up, and you have. Thank you for being the Father from whom all fatherhood derives its name and meaning. No god is as near as you and no god is as good, in every season and storm. The aroma of fresh gospel bread is wafting through the air. You’ve created us and you are redeeming us, all for your glory. You’ve summoned us by name, calling us to life in the gospel. You’ve given us a new name, “Mine.” There’s no sweeter name. Father, you don’t promise we won’t experience floods and torrents and fires and flames. But you do promise you will be with us. To know you are near and to know you are good is all we really need. We will go anywhere and do anything as long as we are convinced that you will never leave us, forsake us, abandon us, shame us, or reject us. Father, we know ourselves to be precious and honored in your sight, and greatly loved, because you gave Jesus in exchange for us. Though Jesus was rich, yet for our sakes he became poor, so that through his poverty we might become rich (2 Cor. 8:9). We praise you for the one and only truly indescribable gift (2 Cor. 9:15)! And since you didn’t spare your own Son, we can trust you graciously to give us everything else we need (Rom. 8:32), for every season and storm ahead. We don’t have to be afraid of anything or anyone. You are with us and you are for us. Continue to write bigger and better stories of reconciliation and restoration than we ourselves would ever choose to pen. We pray to the glory of the true Peacemaker, Jesus. Amen.

1. Sri Lanka’s Cultural and Historical Richness "Sri Lanka is a place where history lives in harmony with the present. From ancient temples to colonial fortresses, every corner of this island tells a story." Sri Lanka’s history stretches over 2,500 years, featuring incredible landmarks like the Sigiriya Rock Fortress and Anuradhapura's ancient ruins. The country is also home to the famous Temple of the Tooth in Kandy, an important religious site for Buddhists around the world. Each historic site tells a different story, making Sri Lanka a treasure trove of cultural and spiritual experiences. Find out more about planning a visit here. ________________________________________ 2. Nature’s Bounty and Biodiversity "In Sri Lanka, nature isn't merely observed; it's experienced with all the senses — from the scent of spice plantations to the sight of vibrant tea terraces and the sound of waves on pristine beaches." Sri Lanka’s national parks, like Yala and Udawalawe, are among the best places to see elephants, leopards, and a diverse range of bird species. The island’s ecosystems, from rainforests to coastal mangroves, create an incredible array of landscapes for nature lovers to explore. For those planning to visit these natural wonders, start your journey with a visa application. ________________________________________ 3. Sri Lankan Hospitality and Warmth "The true beauty of Sri Lanka is found in its people — hospitable, welcoming, and ready to share a smile or story over a cup of tea." The warmth of Sri Lankans is a common highlight for visitors, whether encountered in bustling cities or quiet villages. Tourists are frequently invited to join meals or participate in local festivities, making Sri Lanka a welcoming destination for international travelers. To experience this hospitality firsthand, ensure you have the right travel documents, accessible here. ________________________________________ 4. Beaches and Scenic Coastal Areas "Sri Lanka’s coastline is a place where sun meets sand, and every wave brings with it a sense of peace." With over 1,300 kilometers of beautiful coastline, Sri Lanka offers something for everyone. The south coast is famous for relaxing beaches like Unawatuna and Mirissa, while the east coast’s Arugam Bay draws surfing enthusiasts from around the globe. To enjoy these beaches, start by obtaining a Sri Lanka visa. ________________________________________ 5. Tea Plantations and the Hill Country "The heart of Sri Lanka beats in the hill country, where misty mountains and lush tea plantations stretch as far as the eye can see." The central highlands of Sri Lanka, with towns like Ella and Nuwara Eliya, are dotted with tea plantations that produce some of the world’s finest teas. Visiting a tea plantation offers a chance to see tea processing and sample fresh brews, with the cool climate adding to the serene experience. Secure your entry to the hill country with a visa application. ________________________________________ 6. Sri Lankan Cuisine: A Feast for the Senses "In Sri Lanka, food is more than sustenance — it’s an art form, a burst of flavors that range from spicy curries to sweet desserts." Sri Lankan cuisine is a rich blend of spices and textures. Popular dishes like rice and curry, hoppers, and kottu roti offer a true taste of the island. Food tours and local markets provide immersive culinary experiences, allowing visitors to discover the flavors of Sri Lanka. For a trip centered on food and culture, start your journey here.

avoid refined carbohydrates: white sugar, honey, high-fructose corn syrup, cookies, cakes, pastries, white bread, crackers, potato chips, french fries, commercial waffles, candy, donuts, and many dry breakfast cereals (juice-sweetened cereals listing whole grains as a primary ingredient are okay, but those with added sugar, evaporated cane juice, or honey are likely to raise your levels of tumor-fueling blood sugar and insulin). Instead, emphasize whole grains such as those above, as well as complex carbs such as vegetables, legumes, beans, and fresh fruit. If you crave something sweet, try dried fruit, rice syrup, barley malt, agave, kiwi sweetener, stevia, FruitSource, or maple syrup.

BLACK BEAN LETTUCE BUNDLES SERVES 4 2 cups cooked or canned no-salt-added or low-sodium black beans, drained and rinsed ½ large, ripe avocado, peeled, pitted, and mashed ½ medium green bell pepper, seeded and chopped 3 green onions, chopped cup chopped fresh cilantro cup mild no-salt-added or low-sodium salsa 2 tablespoons fresh lime juice 1 clove garlic, minced 1 teaspoon ground cumin 8 large romaine lettuce leaves In a bowl, mash the beans and avocado together with a fork until well blended and only slightly chunky. Add all the remaining ingredients except the lettuce and mix. Place approximately ¼ cup of the mixture in the center of each lettuce leaf and roll up like a burrito.