Chicken Strips Quotes

is a broken man an outlaw?" "More or less." Brienne answered. Septon Meribald disagreed. "More less than more. There are many sorts of outlaws, just as there are many sorts of birds. A sandpiper and a sea eagle both have wings, but they are not the same. The singers love to sing of good men forced to go outside the law to fight some wicked lord, but most outlaws are more like this ravening Hound than they are the lightning lord. They are evil men, driven by greed, soured by malice, despising the gods and caring only for themselves. Broken men are more deserving of our pity, though they may be just as dangerous. Almost all are common-born, simple folk who had never been more than a mile from the house where they were born until the day some lord came round to take them off to war. Poorly shod and poorly clad, they march away beneath his banners, ofttimes with no better arms than a sickle or a sharpened hoe, or a maul they made themselves by lashing a stone to a stick with strips of hide. Brothers march with brothers, sons with fathers, friends with friends. They've heard the songs and stories, so they go off with eager hearts, dreaming of the wonders they will see, of the wealth and glory they will win. War seems a fine adventure, the greatest most of them will ever know. "Then they get a taste of battle. "For some, that one taste is enough to break them. Others go on for years, until they lose count of all the battles they have fought in, but even a man who has survived a hundred fights can break in his hundred-and-first. Brothers watch their brothers die, fathers lose their sons, friends see their friends trying to hold their entrails in after they've been gutted by an axe. "They see the lord who led them there cut down, and some other lord shouts that they are his now. They take a wound, and when that's still half-healed they take another. There is never enough to eat, their shoes fall to pieces from the marching, their clothes are torn and rotting, and half of them are shitting in their breeches from drinking bad water. "If they want new boots or a warmer cloak or maybe a rusted iron halfhelm, they need to take them from a corpse, and before long they are stealing from the living too, from the smallfolk whose lands they're fighting in, men very like the men they used to be. They slaughter their sheep and steal their chicken's, and from there it's just a short step to carrying off their daughters too. And one day they look around and realize all their friends and kin are gone, that they are fighting beside strangers beneath a banner that they hardly recognize. They don't know where they are or how to get back home and the lord they're fighting for does not know their names, yet here he comes, shouting for them to form up, to make a line with their spears and scythes and sharpened hoes, to stand their ground. And the knights come down on them, faceless men clad all in steel, and the iron thunder of their charge seems to fill the world... "And the man breaks. "He turns and runs, or crawls off afterward over the corpses of the slain, or steals away in the black of night, and he finds someplace to hide. All thought of home is gone by then, and kings and lords and gods mean less to him than a haunch of spoiled meat that will let him live another day, or a skin of bad wine that might drown his fear for a few hours. The broken man lives from day to day, from meal to meal, more beast than man. Lady Brienne is not wrong. In times like these, the traveler must beware of broken men, and fear them...but he should pity them as well

Sitting through a three hour long sociology class Tuesday night hadn’t been as bad as I thought it would be, but by the time class let out, I was starving. Before I headed back to my apartment, I stopped by Sheetz—a convenience store/gas station we didn’t have in Texas—and got a MTO. A Made To Order salad, heavy on the fried chicken strips and ranch dressing. Mmm. Healthy.

Eating The Bones by Ellen Bass The women in my family strip the succulent flesh from broiled chicken, scrape the drumstick clean; bite off the cartilage chew the gristle, crush the porous swellings at the ends of each slender baton. With strong molars they split the tibia, sucking out the dense marrow. They use up love, they swallow every dark grain, so at the end there's nothing left, a scant pile of splinters on the empty white plate.

But even as a kid you learn pretty quick that church doesn’t start and stop with the hours of service posted on the church sign. No, church dragged on like the last hour of the school day as we waited in the hot car with Dad for Mom to finish socializing in the fellowship hall. Church lingered long into the gold-tinted Sunday afternoons when Amanda and I gamboled around the house, stripped down to our white slips like little brides. Church showed up at the front door with a chicken casserole when the whole family was down with the flu and called after midnight to ask for prayer and to cry. It gossiped in the pickup line at school and babysat us on Friday nights. It teased me and tugged at my pigtails and taught me how to sing. Church threw Dad a big surprise party for his fortieth birthday and let me in on the secret ahead of time. Church came to me far more than I went to it, and I’m glad.

The Americans were badly discouraged. Twelve days to go, stripped of their gear, sniffling, they huddled in a Kraków McDonald's and invoked middle-school platitudes about Cornwallis's surrender and Valley Forge, about pitching crates of tea into Boston Harbor and bloody-soled snow marches for the good of the Republic. We must not quit now, they mumbled, and dipped their chicken nuggets into a tasteless sauce.

Hanging from every corner, above every window, standing on every shelf and tabletop, were dozens of handmade birdcages. Nomi had crafted them all, mostly out of old fishing twine, scraps of nets, and chicken wire. Woven in between the bars of the cages were bits of seashells, crab shells, pebbles, and driftwood she had scavenged along the beach. In a pinch she had made a few out of old clothes hangers she had scissored apart and woven together with strips of a negligee or shirt. Each one was personal, each one was unique, each one was a story

I don’t have a single callus. Even if I decided to leave title and pride behind, I lack any useful skills. I’m like a milk cow slapped on the backside and turned out of the barn to make her way in the forest. A chicken, returned to the wilds to fend for myself.” “I don’t think chicken’s have ever been wild,” Hadrian said. “Exactly.” Albert paused to stare at the remainder of the salt pork strip. “Your friend is right. This is just prolonging the inevitable. It’s a waste. Here.” He held out the meat. “Keep it,” Hadrian said, tilting his head at Royce. “I’m supposed to be learning a lesson.” “Oh shut up, the both of you. I have more.” Royce pulled another strip of pork from his vest and handed it to Hadrian. “So that’s my miserable story,” Albert said. “How about you two?” He looked at Hadrian. “I’m guessing you’re his apprentice?” Hadrian laughed. “No. We’re…business partners.” “What line?” “Procurement,” Royce said. “What kind?” “Any kind,” Royce answered. Albert stared at them for a moment, then his eyes widened. “You are thieves.” “He is.” Hadrian pointed to Royce. “I’m new to this.” “Really? What did you used to do?” Hadrian thought a moment. “Kill people.

Soon enough, the government that silences a media outlet finds muffling a second easier. The parliament that outlaws one political party has a precedent for banning the next. The majority that strips a particular minority of its rights doesn’t stop there. The security force that beats protesters and gets away with it doesn’t hesitate before doing so again, and when repression helps a dictator in country A to extend his hold on power, the rulers in country B embark on a parallel road. Before too long, Mussolini’s prescription has been followed and once again, feather by feather, the chicken is plucked.

Just so we’re clear. You die? I’m going to skin that bitch alive in the s’Hisbe tradition and send the strips back to your uncle. Then I’m going to spit-roast her carcass and chew the meat from her bones.” Rehv smiled a little, thinking it wasn’t cannibalism, because on a genetic level Shadows had as much in common with sympaths as humans did with chickens. “Hannibal Lecter motherfucker,” he murmured. “You know how we do.” Trez shook the water off his hand. “Symphaths… it’s what’s for dinner.” “You going to bust out the fava beans?” “Nah, but I might have a nice Chianti with her, and some pommes frites. I gotta have some tater with my meat. Come on, let’s get you under the water and wash that bitch’s stank off.

In summer, most ramen restaurants in Tokyo serve hiyashi chūka, a cold ramen noodle salad topped with strips of ham, cucumber, and omelet; a tart sesame- or soy-based sauce; and sometimes other vegetables, like a tomato wedge or sheets of wakame seaweed. The vegetables are arranged in piles of parallel shreds radiating from the center to the edge of the plate like bicycle spokes, and you toss everything together before eating. It's bracing, ice-cold, addictive- summer food from the days before air conditioning. In Oishinbo: Ramen and Gyōza, a young lifestyle reporter wants to write an article about hiyashi chūka. "I'm not interested in something like hiyashi chūka," says my alter ego Yamaoka. It's a fake Chinese dish made with cheap industrial ingredients, he explains. Later, however, Yamaoka relents. "Cold noodles, cold soup, and cold toppings," he muses. "The idea of trying to make a good dish out of them is a valid one." Good point, jerk. He mills organic wheat into flour and hires a Chinese chef to make the noodles. He buys a farmyard chicken from an old woman to make the stock and seasons it with the finest Japanese vinegar, soy sauce, and sake. Yamaoka's mean old dad Kaibara Yūzan inevitably gets involved and makes an even better hiyashi chūka by substituting the finest Chinese vinegar, soy sauce, and rice wine. When I first read this, I enjoyed trying to follow the heated argument over this dish I'd never even heard of. Yamaoka and Kaibara are in total agreement that hiyashi chūka needs to be made with quality ingredients, but they disagree about what kind of dish it is: Chinese, Japanese, or somewhere in between? Unlike American food, Japanese cuisine has boundary issues.

He was walking down a narrow street in Beirut, Lebanon, the air thick with the smell of Arabic coffee and grilled chicken. It was midday, and he was sweating badly beneath his flannel shirt. The so-called South Lebanon conflict, the Israeli occupation, which had begun in 1982 and would last until 2000, was in its fifth year. The small white Fiat came screeching around the corner with four masked men inside. His cover was that of an aid worker from Chicago and he wasn’t strapped. But now he wished he had a weapon, if only to have the option of ending it before they took him. He knew what that would mean. The torture first, followed by the years of solitary. Then his corpse would be lifted from the trunk of a car and thrown into a drainage ditch. By the time it was found, the insects would’ve had a feast and his mother would have nightmares, because the authorities would not allow her to see his face when they flew his body home. He didn’t run, because the only place to run was back the way he’d come, and a second vehicle had already stopped halfway through a three-point turn, all but blocking off the street. They exited the Fiat fast. He was fit and trained, but he knew they’d only make it worse for him in the close confines of the car if he fought them. There was a time for that and a time for raising your hands, he’d learned. He took an instep hard in the groin, and a cosh over the back of his head as he doubled over. He blacked out then. The makeshift cell Hezbollah had kept him in in Lebanon was a bare concrete room, three metres square, without windows or artificial light. The door was wooden, reinforced with iron strips. When they first dragged him there, he lay in the filth that other men had made. They left him naked, his wrists and ankles chained. He was gagged with rag and tape. They had broken his nose and split his lips. Each day they fed him on half-rancid scraps like he’d seen people toss to skinny dogs. He drank only tepid water. Occasionally, he heard the muted sound of children laughing, and smelt a faint waft of jasmine. And then he could not say for certain how long he had been there; a month, maybe two. But his muscles had wasted and he ached in every joint. After they had said their morning prayers, they liked to hang him upside down and beat the soles of his feet with sand-filled lengths of rubber hose. His chest was burned with foul-smelling cigarettes. When he was stubborn, they lay him bound in a narrow structure shaped like a grow tunnel in a dusty courtyard. The fierce sun blazed upon the corrugated iron for hours, and he would pass out with the heat. When he woke up, he had blisters on his skin, and was riddled with sand fly and red ant bites. The duo were good at what they did. He guessed the one with the grey beard had honed his skills on Jewish conscripts over many years, the younger one on his own hapless people, perhaps. They looked to him like father and son. They took him to the edge of consciousness before easing off and bringing him back with buckets of fetid water. Then they rubbed jagged salt into the fresh wounds to make him moan with pain. They asked the same question over and over until it sounded like a perverse mantra. “Who is The Mandarin? His name? Who is The Mandarin?” He took to trying to remember what he looked like, the architecture of his own face beneath the scruffy beard that now covered it, and found himself flinching at the slightest sound. They had peeled back his defences with a shrewdness and deliberation that had both surprised and terrified him. By the time they freed him, he was a different man.  

In those days, Alice had a population of 4,000 and hardly any visitors. Today it’s a thriving little city with a population of 25,000 and it is full of visitors – 350,000 of them a year – which is of course the whole problem. These days you can jet in from Adelaide in two hours, from Melbourne and Sydney in less than three. You can have a latte and buy some opals and then climb on a tour bus and travel down the highway to Ayers Rock. The town has not only become accessible, it’s become a destination. It’s so full of motels, hotels, conference centres, campgrounds and desert resorts that you can’t pretend even for a moment that you have achieved something exceptional by getting yourself there. It’s crazy really. A community that was once famous for being remote now attracts thousands of visitors who come to see how remote it no longer is. Nearly all guidebooks and travel articles indulge the gentle conceit that Alice retains some irreproducible outback charm – some away-from-it-all quality that you must come here to see – but in fact it is Anywhere, Australia. Actually, it is Anywhere, Planet Earth. On our way into town we passed strip malls, car dealerships, McDonald’s and Kentucky Fried Chicken outlets, banks and petrol stations.

Nartok shows me an example of Arctic “greens”: cutout number 13, Caribou Stomach Contents. Moss and lichen are tough to digest, unless, like caribou, you have a multichambered stomach in which to ferment them. So the Inuit let the caribou have a go at it first. I thought of Pat Moeller and what he’d said about wild dogs and other predators eating the stomachs and stomach contents of their prey first. “And wouldn’t we all,” he’d said, “be better off.” If we could strip away the influences of modern Western culture and media and the high-fructose, high-salt temptations of the junk-food sellers, would we all be eating like Inuit elders, instinctively gravitating to the most healthful, nutrient-diverse foods? Perhaps. It’s hard to say. There is a famous study from the 1930s involving a group of orphanage babies who, at mealtimes, were presented with a smorgasbord of thirty-four whole, healthy foods. Nothing was processed or prepared beyond mincing or mashing. Among the more standard offerings—fresh fruits and vegetables, eggs, milk, chicken, beef—the researcher, Clara Davis, included liver, kidney, brains, sweetbreads, and bone marrow. The babies shunned liver and kidney (as well as all ten vegetables, haddock, and pineapple), but brains and sweetbreads did not turn up among the low-preference foods she listed. And the most popular item of all? Bone marrow.

The menu is spectacular. Passed hors d'oeuvres include caramelized shallot tartlets topped with Gorgonzola, cubes of crispy pork belly skewered with fresh fig, espresso cups of chilled corn soup topped with spicy popcorn, mini arepas filled with rare skirt steak and chimichurri and pickle onions, and prawn dumplings with a mango serrano salsa. There is a raw bar set up with three kinds of oysters, and a raclette station where we have a whole wheel of the nutty cheese being melted to order, with baby potatoes, chunks of garlic sausage, spears of fresh fennel, lightly pickled Brussels sprouts, and hunks of sourdough bread to pour it over. When we head up for dinner, we will start with a classic Dover sole amandine with a featherlight spinach flan, followed by a choice of seared veal chops or duck breast, both served with creamy polenta, roasted mushrooms, and lacinato kale. Next is a light salad of butter lettuce with a sharp lemon Dijon vinaigrette, then a cheese course with each table receiving a platter of five cheeses with dried fruits and nuts and three kinds of bread, followed by the panna cottas. Then the cake, and coffee and sweets. And at midnight, chorizo tamales served with scrambled eggs, waffle sticks with chicken fingers and spicy maple butter, candied bacon strips, sausage biscuit sandwiches, and vanilla Greek yogurt parfaits with granola and berries on the "breakfast" buffet, plus cheeseburger sliders, mini Chicago hot dogs, little Chinese take-out containers of pork fried rice and spicy sesame noodles, a macaroni-and-cheese bar, and little stuffed pizzas on the "snack food" buffet. There will also be tiny four-ounce milk bottles filled with either vanilla malted milk shakes, root beer floats made with hard root beer, Bloody Marys, or mimosas.

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

They stood around a bleeding stump of a man lying on the ground. His right arm and left leg had been chopped off. It was inconceivable how, with his remaining arm and leg, he had crawled to the camp. The chopped-off arm and leg were tied in terrible bleeding chunks onto his back with a small wooden board attached to them; a long inscription on it said, with many words of abuse, that the atrocity was in reprisal for similar atrocities perpetrated by such and such a Red unit—a unit that had no connection with the Forest Brotherhood. It also said that the same treatment would be meted out to all the partisans unless, by a given date, they submitted and gave up their arms to the representatives of General Vitsyn’s army corps. Fainting repeatedly from loss of blood, the dying man told them in a faltering voice of the tortures and atrocities perpetrated by Vitsyn’s investigating and punitive squads. His own sentence of death had been allegedly commuted; instead of hanging him, they had cut off his arm and leg in order to send him into the camp and strike terror among the partisans. They had carried him as far as the outposts of the camp, where they had put him down and ordered him to crawl, urging him on by shooting into the air. He could barely move his lips. To make out his almost unintelligible stammering, the crowd around him bent low. He was saying: “Be on your guard, comrades. He has broken through.” “Patrols have gone out in strength. There’s a big battle going on. We’ll hold him.” “There’s a gap. He wants to surprise you. I know. ... I can’t go on, men. I am spitting blood. I’ll die in a moment.” “Rest a bit. Keep quiet.—Can’t you see it’s bad for him, you heartless beasts!” The man started again: “He went to work on me, the devil. He said: You will bathe in your own blood until you tell me who you are. And how was I to tell him, a deserter is just what I am? I was running from him to you.” “You keep saying ‘he.’ Who was it that got to work on you?” “Let me just get my breath. ... I’ll tell you. Hetman, Bekeshin. Colonel, Strese. Vitsyn’s men. You don’t know out here what it’s like. The whole town is groaning. They boil people alive. They cut strips out of them. They take you by the scruff of the neck and push you inside, you don’t know where you are, it’s pitch black. You grope about—you are in a cage, inside a freight car. There are more than forty people in the cage, all in their underclothes. From time to time they open the door and grab whoever comes first—out he goes. As you grab a chicken to cut its throat. I swear to God. Some they hang, some they shoot, some they question. They beat you to shreds, they put salt on the wounds, they pour boiling water on you. When you vomit or relieve yourself they make you eat it. As for children and women—O God!” The unfortunate was at his last gasp. He cried out and died without finishing the sentence. Somehow they all knew it at once and took off their caps and crossed themselves. That night, the news of a far more terrible incident flew around the camp. Pamphil had been in the crowd surrounding the dying man. He had seen him, heard his words, and read the threatening inscription on the board. His constant fear for his family in the event of his own death rose to a new climax. In his imagination he saw them handed over to slow torture, watched their faces distorted by pain, and heard their groans and cries for help. In his desperate anguish—to forestall their future sufferings and to end his own—he killed them himself, felling his wife and three children with that same, razor-sharp ax that he had used to carve toys for the two small girls and the boy, who had been his favorite. The astonishing thing was that he did not kill himself immediately afterward.

Exposed like butt cheeks at a strip club; chicken breasts, fleshy and sallow in the butcher’s case; tequila bottle soldiers lined up across the bar’s back wall.

Saucy Chicken Strips   Time: 15 minutes Servings: 2   These chicken strips are so good you won’t miss the breading. You can eat them alone, with a side or on top of a salad or stirfry. Ingredients: 6 chicken breast strips 2 tbsp. peanut butter 1/4 tsp. cinnamon 1/8 tsp. nutmeg 1/2 tsp. curry 1/4 tsp. black pepper 1/4 tsp. chili powder (optional) 1/4 tsp. garlic powder 1 to 2 tbsp. water Sesame seeds (optional) How to Cook: Heat a stovetop griddle or grill to medium heat. Mix the sauce ingredients together in a medium-sized bowl. With a brush, brush the sauce onto the tops of the chicken breast strips. Put the strips sauce side down onto the griddle or grill. Then, brush the tops with more sauce. Continue to flip the chicken strips every couple of minutes, adding more sauce every time you flip. Cook the strips for about 7 minutes or until the chicken is thoroughly cooked and opaque when you cut into the middle. Sprinkle sesame seeds onto both sides of the strips. Serve these strips with a vegetable side dish or over a salad.

He shrugged. “You know, looks after her house, does repair work, yard work, cleans the gutters, man stuff.” I made a face. “Man stuff?” Hank gave me a flat look. “Don’t give me that. This ain’t Los Angeles or Boston. This here is Green Valley, Tennessee. Men do men’s work.” “Oh, like run strip clubs?” I batted my eyelashes at him. He snorted. “No. That’s just workwork. I’m not saying men don’t clean ovens around here, and I’m not saying women don’t mow lawns. I’m just saying, more often than not, a man has his place and a woman has hers, everybody pulls their weight and no one minds it much. We all do our chores and help each other. So stop with the cosmopolitan, enlightened judgmental shit.” Hank was easy to tease when it came to his roots. If I wanted to get him worked up, I’d call him a yokel. I didn’t think of Hank as a yokel. In fact, I wasn’t even sure what a yokel was... I held my hands up. “Fine, okay, whatever. I won’t pick on your precious cultural norms, your white privilege, or your fried chicken.” “Good.” He nodded once. “Then I won’t pick on your telenovelas or tortillas.” “That’s right, you won’t.

The man’s arm finally snapped at the elbow and the dagger dropped, and now Solomon Saunders held the dagger, and it was the worst way in the world to kill or be killed, and he felt his stomach erupting and scalding lava spilling over and eating up his insides as he raised his arm and hesitated, and the other soldier grabbed at him, and then Solly came down with a vengeance, and he felt the steel tear ruthlessly into human flesh like it was a chicken, and back and down, and he didn’t hate this man beneath him. “I don’t hate you, goddamn your hari-kari soul!” And down and back, down and back, and hot tears flooding Solly’s cheeks and nausea in his nasty throat and down and back, the man’s chest was a dark bloody geyser gushing blood, his pleading eyes his desperate eyes. “I don’t hate you, Tojo, damn you. I don’t hate you! I don’t even know you—damn you!” The boyish soldier gave up the ghost just as Solly’s steam gave out and he fell forward on top of this very very dead young stranger from the islands of Japan, and all was peace and all was quiet, and brotherhood and all that crap, even as the battle raged around the lucky living bastards who were dying on the strip for freedom.

Have you ever noticed that the children’s menu is exactly the same as the bar menu? Burger, hot dog, pizza. If you put the children’s menu at the bar, people wouldn’t even notice. “Oh, cool. I can color in an airplane while I drink this beer and wait for my chicken strips.

Dashing by Maisie Aletha Smikle On my farm I keep a firearm The deer I charm And then disarm To feed my family venison And stay away from medicine Sheep so sweet We love to eat Young lambs we chop To get lamb chops Pigs in wigs Dished their wigs to do a jig Pigs skinny dip Floated and strip So turkey chicken and rabbit May be covered with bacon strips Cows roaming in the valleys Cats left in the Alleys Bring the cows It's time to chow Beef for steak Make no mistake Mince it grind it chop it We must have it We plant dashene To cook and steam To feed the animals so they keep lean Fit and ready to consume Eat we must Or we'd be dust Knead the dough for the pie crust Get the pan it will not rust We will dine Without wine We will roast eat then toast Thanking God that He is our Host

EASY FIRST FINGER FOODS FOR BABIES • steamed (or lightly boiled) whole vegetables, such as green beans, baby corn, and sugar-snap peas • steamed (or lightly boiled) florets of cauliflower and broccoli • steamed, roasted or stir-fried vegetable sticks, such as carrot, potato, egg plant, sweet potato, parsnip, pumpkin, and zucchini • raw sticks of cucumber (tip: keep some of these ready prepared in the fridge for babies who are teething—the coolness is soothing for their gums) • thick slices of avocado (not too ripe or it will be very squishy) • chicken (as a strip of meat or on a leg bone)—warm (i.e., freshly cooked) or cold • thin strips of beef, lamb or pork—warm (i.e., freshly cooked) or cold • fruit, such as pear, apple, banana, peach, nectarine, mango—either whole or as sticks • sticks of firm cheese, such as cheddar or Gloucester •breadsticks • rice cakes or toast “fingers”—on their own or with a homemade spread, such as hummus and tomato, or cottage cheese And, if you want to be a bit more adventurous, try making your own versions of: • meatballs or mini-burgers • lamb or chicken nuggets • fishcakes or fish fingers • falafels • lentil patties • rice balls (made with sushi rice, or basmati rice with dhal) Remember, you don’t need to use recipes specifically designed for babies, provided you’re careful to keep salt and sugar to a minimum.

PROTEIN one serving: ¼ egg, 2 thin strips of chicken, ½ meatball, 1 ounce fish, or 2 table-spoons purée. Good protein choices include meat, fish, poultry, eggs, tofu, or beans and lentils. grain one serving: ½ cup oatmeal or cooked rice, quinoa, pasta, or couscous; 2 slices baked oatmeal; or ½ slice toast, cut into sticks. fruit or vegetable one serving: 2 pieces, such as 2 slices of soft pear or steamed apple, 2 steamed carrot sticks, ¼ medium avocado, 2 small steamed broccoli florets, or 2 tablespoons purée. dairy one serving: ½ cup (4 ounces) full-fat yogurt; ¾ ounce full-fat cheese, shredded or cut into thin sticks. Cow’s milk is not recommended as a main drink for infants under 12 months. 4 to 6 months FIRST THING IN THE MORNING: Breastmilk on demand or 6–7 ounces formula BREAKFAST: 1–2 tablespoons cereal • 1–2 tablespoons fruit or vegetable MIDMORNING: Breastmilk on demand or 6–7 ounces formula LUNCH: 1–2 tablespoons cereal • 1–2 tablespoons fruit or vegetable OR breastmilk on demand or 6–7 ounces formula

To say that Bittersweet Café was her happy place was perhaps an understatement. In the last two years, Rachel had left behind her high-pressure executive chef job and Melody her dead-end position in a chain bakery, then decided to open their dream restaurant together. The way all the details had come together was downright magical; nowhere in Denver's history had a functional café and bakery materialized in under four months. But Ana had no doubt there had been a healthy measure of divine intervention in the situation. She could feel it in the mood and the atmosphere of this place. Light, welcoming, refreshing. It was no wonder they'd quickly developed a devoted following. They were already in the middle of plans to take over the vacant space in the strip mall beside them and expand to meet their ever-growing demand. Ana couldn't be prouder. If she were truthful, she was also a little jealous. She might be good at her job, and she was certainly well paid, but there was an allure to the idea of working with her best friends, being surrounded by delicious food and baked goods. Too bad she had absolutely no culinary talent. Her mom had made sure she could cook rice properly and prepare Filipino dishes like adobong manok and kaldereta, but her skills stopped there. Considering the fat and calorie content of those foods, she'd left her childhood meals behind in favor of an endless stream of grilled chicken or fish over salad.

Mess tray in hand, he walked the line. Baked beans, mac and cheese, chicken strips, pickled beets, mushy peas. Comfort food from the freezer or a can. Three weeks since they’d seen any fresh produce. Two weeks since they’d brought in relief staff.

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

Sorrel watched fascinated as Delphine set out a row of glass bowls and filled them with all the ingredients for her meal. On one wonderfully scarred baking sheet she placed all the chopped and minced vegetables she needed: carrots and celery, onions, shallots, and leeks, mushrooms and minced garlic. On the next she arrayed two cut-up chickens and on the third were beakers of wine and stock, saucers of softened butter and herbs, stripped and cleaned from their stems. Finally, a mortar of finely ground salt beside two bowls of coarse ground pepper and flaky Maldon sea salt. "Coq au vin, only with white wine," Delphine announced. "It is too warm for red, and we are too busy to be made drowsy with heavy food.

Zucchini pasta with chicken and lemon," Melanie says. "I'm using whole-grain linguini, and the zucchini is shredded in long strips the same size as the noodles. Half real noodles, half zucchini noodles, so everything twirls the same on your fork, but you halve the carbs and cut down the calories significantly." She grabs a tasting spoon and lets me taste the chicken, simmering gently in a rich lemony sauce. "That is amazing. So light and fresh, but still depth in flavor." "I love this recipe, especially in the winter like this; it just tastes like spring to me.

A simple dinner had been prepared. The first course comprised soup a la reine, chicken stew with oysters, fried tripe, and boiled cauliflower; the second course, a wholesome ragout of pig ears, macaroni pie, roast mutton, mushrooms, and cabbage in butter sauce; for dessert there would be jam tartlets and apple pie. Mrs. Tooley had enlisted the help of both Doris and Nancy and they had made a good start. The desserts were prepared, the stew set to simmer, the mutton already darkening to the spit. With an hour left to complete the rest, Agnes rose to the challenge, which she felt better equipped to handle than consorting with thief takers and street rogues. Turning first to the soup, she picked up a pot containing lean beef and a knuckle of veal, onions, carrots, celery, parsnips, leeks, and a little thyme, which had been simmering for most of the morning. She strained it through a muslin cloth, then thickened it with bread crumbs soaked in boiled cream, half a pound of ground almonds, and the yolks of six hard eggs. She licked her little finger thoughtfully and adjusted the seasoning, while issuing a barrage of further instructions to Doris. "Water on for the vegetables, then slice up the ears in strips; then baste the joint- careful, mind- so the fat don't catch on the fire." Cheeks glowing from steam and heat, Agnes wiped a damp hand across her brow, then began on the gravy, adding a pinch of mace and a glassful of claret as the French chef had taught her. She poured the gravy over the sliced ears. "Into the hot cupboard with this, Doris. And then get me the cabbage and cauliflower, please." She basted the mutton with a long-handled spoon, and fried the tripe in a deep pan of lard until it was brown and crisp. She set a pan of mushrooms alongside, and tossed the cabbage leaves in a pan of boiling water and the cauliflower in another. "More cream, Doris. Are the plates warmed?" she called, shaking the mushrooms while tasting the macaroni. "Vegetables need draining. Where are John and Philip?" Without waiting for a reply, she garnished the tripe with parsley and poured the soup into a large tureen.

PORTUGUESE KALE SOUP Feeds 6 to 8 This hearty soup is sometimes called Portuguese penicillin in the New England Portuguese community. I can see why. With this much goodness in it—Spanish chorizo, bacon, beans, and fresh kale—you have to feel good after a bowl of this soup. It’s meaty and delicious. In the middle of the winter, this soup satisfies. 1 tablespoon extra-virgin olive oil 1 pound fresh Mexican chorizo, sliced 4 thick slices bacon, diced 2 medium onions, peeled and diced 2 cloves garlic, peeled and minced 1 tablespoon chopped fresh oregano 2 large sweet potatoes, peeled and chopped 2 cups chicken stock (if you’re using boxed stock, make sure it’s gluten-free) One 15-ounce can cannellini beans, drained and rinsed 1 pound Lacinato kale, leaves stripped from the stems and cut into chiffonade Kosher salt and freshly ground black pepper Cook the chorizo and bacon. Set a Dutch oven over medium-high heat. Pour in the oil. When the oil is hot, add the chorizo and bacon. Cook, stirring frequently, until the meat is crisp, about 5 minutes. Remove it from the oil. Cook the aromatics. Turn down the heat to medium. Add the onions and garlic to the hot oil. Cook, stirring occasionally, until the onions are soft and translucent, about 7 minutes. Stir in the oregano and cook until the scent is released, about 1 minute. Cook the sweet potato. Throw the sweet potatoes into the Dutch oven and cover them with the stock. Simmer until the potato is just tender to a knife, about 15 minutes. Blend part of the soup. Pour one-third of the soup into a blender. Cover well. Remember the soup will be hot, so take care. Puree the soup. Pour it into a bowl. Continue with another third of the soup. Pour the pureed soup back into the Dutch oven. Finish the soup. Add the cooked chorizo and bacon to the soup, along with the cannellini beans. Heat the soup over medium heat. Add the kale. Cook, stirring occasionally, until the kale is wilted, about 3 minutes. Season with salt and pepper. Feel like playing? The sweet potato adds a tiny bit of sweetness to the soup, adding complexity to the taste. But if you wish, you could use russet potatoes instead.

Just so we’re clear. You die? I’m going to skin that bitch alive in the s’Hisbe tradition and send the strips back to your uncle. Then I’m going to spit-roast her carcass and chew the meat from her bones.” Rehv smiled a little, thinking it wasn’t cannibalism, because on a genetic level Shadows had as much in common with sympaths as humans did with chickens. “Hannibal Lecter motherfucker,” he murmured. “You know how we do.” Trez shook the water off his hand. “Symphaths… it’s what’s for dinner.” “You going to bust out the fava beans?” “Nah, but I might have a nice Chianti with her, and some pommes frites. I gotta have some tater with my meat. Come on, let’s get you under the water and wash that bitch’s stank off.” Trez

Shake Shack- The now multinational, publicly traded fast-food chain was inspired by the roadside burger stands from Danny's youth in the Midwest and serves burgers, dogs, and concretes- frozen custard blended with mix-ins, including Mast Brothers chocolate and Four & Twenty Blackbirds pie, depending on the location. Blue Smoke- Another nod to Danny's upbringing in the Midwest, this Murray Hill barbecue joint features all manner of pit from chargrilled oysters to fried chicken to seven-pepper brisket, along with a jazz club in the basement. Maialino- This warm and rustic Roman-style trattoria with its garganelli and braised rabbit and suckling pig with rosemary potatoes is the antidote to the fancy-pants Gramercy Park Hotel, in which it resides. Untitled- When the Whitney Museum moved from the Upper East Side to the Meatpacking District, the in-house coffee shop was reincarnated as a fine dining restaurant, with none other than Chef Michael Anthony running the kitchen, serving the likes of duck liver paté, parsnip and potato chowder, and a triple chocolate chunk cookie served with a shot of milk. Union Square Café- As of late 2016, this New York classic has a new home on Park Avenue South. But it has the same style, soul, and classic menu- Anson Mills polenta, ricotta gnocchi, New York strip steak- as it first did when Danny opened the restaurant back in 1985. The Modern- Overlooking the Miró, Matisse, and Picasso sculptures in MoMA's Sculpture Garden, the dishes here are appropriately refined and artistic. Think cauliflower roasted in crab butter, sautéed foie gras, and crispy Long Island duck.

Tuscan Chicken Macaroni and Cheese Recipe Ingredients: 2 large skinless boneless chicken breasts pounded to 1-inch thickness (or 4 boneless and skinless chicken thigh fillets) Salt and pepper, to season 1/2 teaspoon paprika 3 teaspoons olive or canola oil, divided per directions 2 tablespoons butter 1 small yellow onion chopped 6 cloves garlic, finely diced 1/3 cup chicken broth 4 oz (250g) sun dried tomato strips in oil (reserve 1 tablespoon of oil) 4 level tablespoons flour 2 cups chicken broth 3 cups milk OR light cream 2 teaspoons dried Italian herbs 10 ounces (3 cups) elbow macaroni uncooked (3 cups) 3/4 cup freshly grated Parmesan cheese 1 cup mozzarella cheese shredded (or use six cheese Italian) 2 tablespoons fresh basil, chopped Directions: -Season chicken with salt, pepper, paprika and 2 teaspoons of the oil. Heat the remaining oil in a large pot or pan over medium-high heat. Add the chicken and sear on both sides until golden brown, cooked through and no longer pink in the middle. Transfer chicken to a warm plate, tent with foil and set aside. -Using the same pan, add the butter and fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the 1/3 cup chicken broth and allow to simmer for 5 minutes, or until beginning to reduce down.  -Add the sun dried tomatoes, along with 1 tablespoons of the sun dried tomato oil from the jar. Cook for 2-3 minutes.  -Stir the flour into the pot. Blend well. -Add the broth, 2-1/2 cups of milk (cream or half and half), herbs, salt and pepper, and bring to a low simmer.  -Add the uncooked macaroni and stir occasionally as it comes to a simmer. Reduce to medium low heat and stir regularly while it cooks (roughly 10 minutes), or until the sauce thickens and the macaroni is just cooked (al dente: tender but still firm).  -Remove pot from stove and immediately stir in all of the cheeses. Add salt and pepper to taste. If the sauce it too thick, add the remaining 1/2 cup milk (or cream) in 1/4 cup increments, until reaching desired thickness. -Slice the chicken into strips and stir through the pasta (pour in any juices left from the chicken). -Sprinkle with basil, stir thoroughly and serve.

Chickens are the creatures of the earth who no longer live on the land. In the industrialized world, billions of chickens are locked inside factory-farm buildings, and billions more are similarly confined in Africa, Asia, India, China, and other parts of the word where poultry factory farming is rapidly supplanting traditional small farming. If there is such a thing as "earthrights," the right of a creature to experience directly the earth from which it was derived and on which its happiness in life chiefly depends, then chickens have been stripped of theirs. They have not changed; however, the world in which they live has been disrupted for human convenience against their will.

1 strip of thinly pared orange or lemon peel

So I’ve had a really good idea of how to make my next move,” he said, looking like he could barely contain it. “I’m gonna play gay chicken with him.” “Gay chicken?” I frowned. “Yeah, because Cal is competitive, see? He can’t ever bear to lose. So I’ll just dare him to go gay for me and he won’t be able to back down on the dare because he’d have to admit defeat by doing so. Then he’ll go full gay and we’ll get gayer and gayer together until one day we’re married and it’s ten years down the line and he’s still so committed to the dare with our fourteen children who often ask why Daddy C always goes to those strip bars at the weekends with the booby ladies and-

What an impact! Wrapped together in strips of piecrust... ... the two distinct layers of stuffing each amplify the deliciousness of the other! The top layer is a chicken mousse! Tender, juicy cooked chicken... ... put through a food processor with heavy cream and seasonings until it was a silky-smooth puree! Its thick yet gentle savory flavor, accented with a touch of sweetness, slides across the tongue like satin! And the bottom layer is a beef meat loaf! Its flavors are perfectly paired with both the creamy chicken mousse and the demi-glace. What a frighteningly defined dish!" "Okay, but he used convenience store food for all that?! There's no way it could be that delicious..." "Oh, but it is. His skill elevated the ingredients to new heights." "Um, i-it really wasn't all that much. All I did was, well... To give the chicken mousse a more luxuriant texture, I carefully mixed in some egg whites beaten into a stiff meringue... And then added a little mushroom paste (Duxelles) to boost its richness. Canned mushrooms have a mild funk to them, so to get rid of that smell, I minced and sautéed them until nearly all their moisture was gone. I also reduced some red wine as far as I could, leaving behind just its umami components, and added that to the demi-glace. It isn't the best, but I had only cheap ingredients to work with. What about that isn't "all that much"?! "The main common ingredients he used were a precooked hamburger patty, chicken salad and a frozen piecrust. They're prepackaged foods anyone can buy, designed to be tasty right out of the box. In other words... They're average foods with completely average flavors! Use them as they are and you'll never pass this trial! Out of all of them, he singled out the ones that could stand up to haute cuisine cooking... ... and melded them together into a harmonious whole that brought out their best qualities while eliminating anything inferior! It's a level of quality only someone of Eishi Tsukasa's skill could reach!

Game of Thrones - Feast for Crows. “Ser? My lady?" said Podrick. "Is a broken man an outlaw?" "More or less," Brienne answered. Septon Meribald disagreed. "More less than more. There are many sorts of outlaws, just as there are many sorts of birds. A sandpiper and a sea eagle both have wings, but they are not the same. The singers love to sing of good men forced to go outside the law to fight some wicked lord, but most outlaws are more like this ravening Hound than they are the lightning lord. They are evil men, driven by greed, soured by malice, despising the gods and caring only for themselves. Broken men are more deserving of our pity, though they may be just as dangerous. Almost all are common-born, simple folk who had never been more than a mile from the house where they were born until the day some lord came round to take them off to war. Poorly shod and poorly clad, they march away beneath his banners, ofttimes with no better arms than a sickle or a sharpened hoe, or a maul they made themselves by lashing a stone to a stick with strips of hide. Brothers march with brothers, sons with fathers, friends with friends. They've heard the songs and stories, so they go off with eager hearts, dreaming of the wonders they will see, of the wealth and glory they will win. War seems a fine adventure, the greatest most of them will ever know. "Then they get a taste of battle. "For some, that one taste is enough to break them. Others go on for years, until they lose count of all the battles they have fought in, but even a man who has survived a hundred fights can break in his hundred-and-first. Brothers watch their brothers die, fathers lose their sons, friends see their friends trying to hold their entrails in after they've been gutted by an axe. "They see the lord who led them there cut down, and some other lord shouts that they are his now. They take a wound, and when that's still half-healed they take another. There is never enough to eat, their shoes fall to pieces from the marching, their clothes are torn and rotting, and half of them are shitting in their breeches from drinking bad water. "If they want new boots or a warmer cloak or maybe a rusted iron halfhelm, they need to take them from a corpse, and before long they are stealing from the living too, from the smallfolk whose lands they're fighting in, men very like the men they used to be. They slaughter their sheep and steal their chickens, and from there it's just a short step to carrying off their daughters too. And one day they look around and realize all their friends and kin are gone, that they are fighting beside strangers beneath a banner that they hardly recognize. They don't know where they are or how to get back home and the lord they're fighting for does not know their names, yet here he comes, shouting for them to form up, to make a line with their spears and scythes and sharpened hoes, to stand their ground. And the knights come down on them, faceless men clad all in steel, and the iron thunder of their charge seems to fill the world . . . "And the man breaks. "He turns and runs, or crawls off afterward over the corpses of the slain, or steals away in the black of night, and he finds someplace to hide. All thought of home is gone by then, and kings and lords and gods mean less to him than a haunch of spoiled meat that will let him live another day, or a skin of bad wine that might drown his fear for a few hours. The broken man lives from day to day, from meal to meal, more beast than man. Lady Brienne is not wrong. In times like these, the traveler must beware of broken men, and fear them . . . but he should pity them as well.

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

Ingredients for the sauce: 1/3 cup of tamarind concentrate 2 teaspoons + 1 tablespoon of Thai red chili sauce 5 tablespoons of fish sauce 3 tablespoons of oyster sauce 6 tablespoons of coconut sugar 1 tablespoon of cornstarch 2 teaspoons of tomato paste Ingredients for the Pad Thai: 8 ounces of rice noodles, uncooked 2 tablespoons of avocado oil 1 chicken breast, thinly sliced 2 cloves of garlic, minced 1 teaspoon of ginger, grated 1 shallot, chopped 1/3 cup of carrots, grated 1 red bell pepper, thinly sliced 1 egg, beaten 1 lime wedge A dash of salt and black pepper, for seasoning according to personal preference A dash of fish sauce, for taste 1 ½ tablespoons of tomato sauce Ingredients for garnish: Cilantro, chopped Bean sprouts Green onions, thinly sliced Lime wedges, fresh HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH Methods: a)    Prepare the rice noodles according to the directions on the package. Once they have cooked, drain the noodles and set them aside. b)    In a medium bowl, add in all of the ingredients for the sauce. Whisk them until they have been evenly mixed. Set the sauce aside. c)     In a large wok set over a high heat setting. Add in the oil and once it is hot enough, add in the chicken strips. Cook them for a period of 8 to 10 minutes or until the chicken strips have fully cooked. d)    Add in the grated ginger, minced garlic, and shallots. Stir well to mix them together. Cook this for a period of 30 seconds before adding in the grated carrots and chopped bell pepper. Continue to cook the ingredients for a period of 5 minutes or until they become soft to the touch. Push these ingredients to one side of the wok. e)    On the free side of the wok, add in the beaten egg. Cook it for a period of 1 to 2 minutes or until the egg has scrambled. f)      Add in the cooked noodles and pour the sauce over the top. Toss to mix the noodles with the remaining ingredients. Cook everything for a period of 1 to 2 minutes or until the sauce is thick in consistency. Remove the noodles from the heat.

Fourteen transformed my thighs into Spanish hams that spread out wide and flat, sticking to bleachers and peeling off painfully in the summertime. My chest sprung overnight C cups. At fifteen, I reduced my calorie count to 400 daily. Four hundred seemed like enough for basic metabolic processes, yet few enough to strip the meat from my thighs and breasts, to make me less like a bucket of chicken and more like a super skinny girl. On 400 calories, I could wear crop halters and black leggings to musical practice. On 400 calories, my mom rewarded me with shopping trips. On 400 calories, I no longer went poo, which was nice because poo had always disgusted me and I no longer bled from my vag, which was also nice because I had been praying not to bleed from my vag ever since I read "Are You There God? It's Me, Margaret" and really really didn't identify with Margaret but did learn about certain kinds of negotiations you could make with God.

An entire meal made of pumpkin, from something resembling chicken (strips of rind from near the skin, boiled in chicken stock and then broiled) and something else resembling mashed potatoes, and things that looked like carrots and cucumbers and even peas, with pumpkin tea and pumpkin ice cream for dessert. Pumpkin ravioli, and soup, and sausage. Pumpkin pancakes, waffles. Pumpkin french toast, made with pumpkin bread.

Stracciatella alla Romana 8 cups chicken broth, preferably homemade 6 ounces fresh spinach, cut into strips 4 eggs, plus 2 tablespoons water ½ cup grated Pecorino Romano cheese Salt and pepper Boil the stock and add spinach, cooking until wilted, about 3 minutes. In a separate bowl, beat the eggs with the water; add grated cheese. Whisk the egg mixture briskly into the boiling broth, and add salt and pepper to taste, then serve.

Fascism rarely makes a dramatic entrance. Typically, it begins with a seemingly minor character—Mussolini in a crowded cellar, Hitler on a street corner—who steps forward only as dramatic events unfold. The story advances when the opportunity to act comes and Fascists alone are prepared to strike. That is when small aggressions, if unopposed, grow into larger ones, when what was objectionable is accepted, and when contrarian voices are drowned out. Soon enough, the government that silences a media outlet finds muffling a second easier. The parliament that outlaws one political party has a precedent for banning the next. The majority that strips a particular minority of its rights doesn’t stop there. The security force that beats protesters and gets away with it doesn’t hesitate before doing so again, and when repression helps a dictator in country A to extend his hold on power, the rulers in country B embark on a parallel road. Before too long, Mussolini’s prescription has been followed and once again, feather by feather, the chicken is plucked.