Choose Your Flavor Quotes

Mornings at Blackwater For years, every morning, I drank from Blackwater Pond. It was flavored with oak leaves and also, no doubt, the feet of ducks. And always it assuaged me from the dry bowl of the very far past. What I want to say is that the past is the past, and the present is what your life is, and you are capable of choosing what that will be, darling citizen. So come to the pond, or the river of your imagination, or the harbor of your longing, and put your lips to the world. And live your life.

In fact, there is absolutely nothing healthy in your house. And you thought you were eating healthily this whole time. Every food and drink item in your pantry and refrigerator has been slowly killing you. General supermarkets aren’t much different—over ninety-five percent of the food and drinks neatly stacked on shelves are slowly killing humans. Just like your water supply we’ve poisoned, we’ve made sure the places you go to purchase food are overflowing with poison for you to freely ingest. But we don’t force you to eat poisonous food, you choose to eat it yourselves. Most of the poisons are shown right on the food or drinks’ ingredient list for you to peruse through.” “Yeah, right. Like I can understand half of the words on those ingredient lists.” Karver laughed while filling a pot full of fluoride tap water and putting it on a burner to boil. “It’s pretty simple. If you don’t understand what an ingredient is, you shouldn’t be putting it in your body. Natural flavors …” Karver laughed.

Season food with the proper amount of salt at the proper moment; choose the optimal medium of fat to convey the flavor of your ingredients; balance and animate those ingredients with acid; apply the right type and quantity of heat for the proper amount of time—do all this and you will turn out vibrant and beautiful food, with or without a recipe.

Maybe he used to like me, but I doubt he does anymore, now that I’ve insulted his bird fetish.” Peter smiled.   “He’s not going to stop liking you over one little argument.   I don’t think he’s the type to just fall for someone and then hate them the next day.   We don’t live in that kind of world anymore, anyway.” “What do you mean?”   “Well, when there were thousands of possible mates to choose from, it was like being a huge candy store with a billion types of sugary things to choose from.   You could sample one of everything and not worry about whether you’d like it much or whatever, because there was always another jar of candy nearby.   But now, there’s no candy store.   There’s a single jawbreaker that you found in the gutter.   And there are no more jawbreaker factories.   No more candy stores.   No more refined sugar.   That one jawbreaker you found could be the only one you’ll ever have again.   You aren’t going to just eat it and say goodbye.” His analogy wasn’t perfect but I saw where he was going with it.   “So I’m like a jawbreaker.   A dirty one you find in the gutter.” “Yeah.   And he likes that candy.   It’s his favorite.   So he doesn’t care that it has smelly feet.” I scowled at him.   “How do you know he likes jawbreakers so much?” “I just know.   I can tell a good match when I see one.   He needs someone spunky and tough, someone different than other girls.   That’s you.” I smiled, liking how Peter had described me.   “But what if he just decides to eat it real quick and then move on?   I mean, there are other jawbreakers out there.   They’re just more rare.” “That’s not how he is.   He’s methodical.   A thinking person.   He’s not rash. And he knows his odds of finding a jawbreaker of this flavor?   Are pretty slim.” “I’ve seen him do some stupid, rash things … like going after the candy at the Cracker Barrel.” “That was all a very carefully-crafted way of making sure he had a good grip on his jawbreaker.   He wants to keep the candy happy.   Keep it sweet.” I rolled my eyes.   “Ugh.   Your analogy is making me want to eye gouge you right now.

What are bad recommendations you hear in your profession or area of expertise? If you put ten people in a room and they have to choose an ice cream flavor, they’re gonna arrive at vanilla. There is always constant pressure to conform. But originality only happens on the edges of reality. And working on that line is always dangerous because it’s only a short step to disconnected insanity. So resist temptations and advice to play to the middle. The best work always comes from pushing the edge.

Ninety-nine percent of the people on the street will lick the flavor right off your Life Saver if you let them.

freedom inherent in choosing to be together rather than needing to be together. This slight shift in the flavor of the relationship allows people the space to begin really loving one another

Some people drink soda. I prefer hummingbird fluid. It will make your heart flutter so fast it's like it's hovering in place in your chest, and that's why The Government doesn't want you to know it exists in seven great flavors to choose from (eight, if you count the extra one).

Seasonality (eating the best at its peak) and seasoning (the art of choosing and combining flavors to complement food) are vital for fighting off the food lover’s worst enemy: not calories, but boredom. Eat the same thing in the same way time and again, and you’ll need more just to achieve the same pleasure. (Think of it as “taste tolerance.”) Have just one taste experience as your dinner (the big bowl of pasta, a big piece of meat), and you are bound to eat too much, as you seek satisfaction from volume instead of the interplay of flavor and texture that comes from a well thought out meal.

suggests that you transform the way you think about the different flavors of one-click approval indicators that populate the social media universe. Instead of seeing these easy clicks as a fun way to nudge a friend, start treating them as poison to your attempts to cultivate a meaningful social life. Put simply, you should stop using them. Don’t click “Like.” Ever. And while you’re at it, stop leaving comments on social media posts as well. No “so cute!” or “so cool!” Remain silent.

Me? Keeping it real, a bit weird, and not worrying if I’m everyone’s flavor? Yes, always. Me? Being completely delusional about what I want in life until it’s my reality? Yes, always. Me? Romanticizing my life because joy is where I choose to find it? Yes, always. Me? Being ridiculously optimistic about life even when the plot twists get wild? Yes, always. Me? Doing what brings my soul joy, even if I have to do it alone? Yes, always. Me? Trusting the flow of life to guide me to where I belong? Yes, always. Me? Letting people lose me instead of begging them to choose me? Yes, always. Me? Giving myself grace as I figure things out one step at a time? Yes, always.

That Thanksgiving has evolved over hundreds of years into a national holiday of eating is rather ironic given the quality of Thanksgiving food. Stuffing and roasting a twenty-pound turkey is, without a doubt, the worst possible way to enjoy a game bird. The whole notion of eating a game bird is to savor those subtleties of flavor that elude the domesticated hen. Partridge, pheasant, quail are all birds that can be prepared in various ways to delight the senses; but a corn-fed turkey that’s big enough to serve a gathering of ten or more is virtually impossible to cook with finesse. The breasts will inevitably become as dry as sawdust by the time the rest of the bird has finished cooking. Stuffing only exacerbates this problem by insulating the inner meat from the effects of heat, thus prolonging the damage. The intrinsic challenge of roasting a turkey has led to all manner of culinary abominations. Cooking the bird upside down, a preparation in which the skin becomes a pale, soggy mess. Spatchcocking, in which the bird is drawn and quartered like a heretic. Deep frying! (Heaven help us.) Give me an unstuffed four-pound chicken any day. Toss a slice of lemon, a sprig of rosemary, and a clove of garlic into the empty cavity, roast it at 425° for sixty minutes or until golden brown, and you will have a perfect dinner time and again. The limitations of choosing a twenty-pound turkey as the centerpiece of the Thanksgiving meal have only been compounded by the inexplicable tradition of having every member of the family contribute a dish. Relatives who should never be allowed to set foot in a kitchen are suddenly walking through your door with some sort of vegetable casserole in which the “secret ingredient” is mayonnaise. And when cousin Betsy arrives with such a mishap in hand, one can take no comfort from thoughts of the future, for once a single person politely compliments the dish, its presence at Thanksgiving will be deemed sacrosanct. Then not even the death of cousin Betsy can save you from it, because as soon as she’s in the grave, her daughter will proudly pick up the baton. Served at an inconvenient hour, prepared by such an army of chefs that half the dishes are overcooked, half are undercooked,

The Chocolate meditation Choose some chocolate—either a type that you’ve never tried before or one that you have not eaten recently. It might be dark and flavorsome, organic or fair-trade or whatever you choose. The important thing is to choose a type you wouldn’t normally eat or that you consume only rarely. Here goes: Open the packet. Inhale the aroma. Let it sweep over you. Break off a piece and look at it. Really let your eyes drink in what it looks like, examining every nook and cranny. Pop it in your mouth. See if it’s possible to hold it on your tongue and let it melt, noticing any tendency to suck at it. Chocolate has over three hundred different flavors. See if you can sense some of them. If you notice your mind wandering while you do this, simply notice where it went, then gently escort it back to the present moment. After the chocolate has completely melted, swallow it very slowly and deliberately. Let it trickle down your throat. Repeat this with the next piece. How do you feel? Is it different from normal? Did the chocolate taste better than if you’d just eaten it at a normal breakneck pace?

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

But the moral prohibition on siding with any administration that endorses genocide will force a different flavor of the exact same logic that centrist liberalism has depended on for so long: hold your nose and align with the least worst thing. Only the least worst thing will no longer be the mild, ethics-agnostic emptiness of modern Western liberalism, nor will it be the multitude of barbaric authoritarians and their secret prisons. It will be communal solidarity, or else nothing, a walking away from all of this. Countless otherwise pragmatic people who would in any other circumstance choose liberalism by default will instead decide none of this is worth the damage to one’s soul. They will instead support no one, vote for no one, wash their hands of any ordering of the world that results in choices no better than this. And the obvious centrist refrain—But do you want the deranged right wing to win?—should, after even a moment of self-reflection, yield to a far more important question: How empty does your message have to be for a deranged right wing to even have a chance of winning? Of all the epitaphs that may one day be written on the gravestone of Western liberalism, the most damning is this: Faced off against a nihilistic, endlessly cruel manifestation of conservatism, and somehow managed to make it close.

A Mediterranean flatbread, the pita is baked at a high temperature so that puffy pockets form in the middle, which can then be stuffed with meat or beans. He did the same thing that Secretary Girl did with her turtle burger bun... ... picking something that would keep the meat juices from dripping out the bottom! Hmm. You used a handmade Tzatziki sauce to ameliorate the smelliness of the kebab meat and to create a mild base to make the spices stand out. And the burger patty... ... is kofta! A Middle Eastern meatloaf of ground beef and lamb mixed with onions and plentiful spices, its highly fragrant aroma hits the nose hard! Its scent and umami flavor are powerful enough to bring tears to the eyes!" W-what is going on here?! How could they eat all that greasy, heavy meat so quickly and easily?! "Here. Let me give you a lesson. Four things are required for a good burger. A bun, a patty, some kind of sauce and... ...pickles. The sharp smell and tart flavor of pickles is what highlights the meaty umami of the patty. Pickles are a hidden but key component of the best burgers! From what I could tell, you used ginger sticks as your pickle analogue... ... but that was a weak choice." "What?! Then what did you choose that's so much better?!" "The pickle type that I picked for my burger... ...is achaar." "Achaar?" "What kind of pickle is that?" ACHAAR South Asian in origin, achaar consists of fruits or vegetables pickled in mustard oil or brine, and then mixed with a variety of spices. Sometimes called Indian pickles, achaar is strongly tart and spicy. This is achaar I made with onions. The spicy scent of the mustard oil makes the meaty umami of the kofta patty really stands out. For the tartness, I used amchoor- also known as mango powder- a citrusy powder made from dried unripe mangoes. But that's just the base. I added lemon juice to bolster the citrusy flavor of the amchoor... ... and then some garlic, ginger and chili peppers to give it an aroma that tickles the nose. Cloves. Cumin seeds. Black pepper. Paprika. I even added a dab of honey to give it a hint of sweetness.

That was a part of the thrill to him—choosing, fingers outstretched the same way you would choose an ice cream flavor, perusing your options behind a glass case before making your decision, pointing, taking. But Lena had always felt different, special.

Cashmere Restaurant is a fusion kitchen that infuses Arabian cuisine with other exciting flavors and a wide variety of options to choose from. You can also get tasty food delivered right at your doorstep

Spice up your meals with Mike's Salsa & Seasonings, award-winning flavors since 1991! Our unique spice blends and 100-year-old salsa recipe deliver homemade flavor. Discover our variety of seasonings, chili mix, and delicious salsa, all made with the freshest ingredients. Why choose Mike's? You get flavorful, award-winning spice blends and authentic salsa with a time-tested recipe. We are locally sourced, made in the USA, veteran-owned and family-operated. Taste the difference!

[…] if you have to choose between your conformism and your passion, I’d choose the passion, no matter how short lived. Between being like dead, and living intensely even for a little, I think the choice is clear. [...] It’s kinda like the coffee preparation you wanted me to choose earlier. Why settle for decaffeinated or umbrella juice, when you can have the full flavor of it?

For the cake: 2¾ cup flour 2½ tsp baking powder 2 cups granulated sugar 1 three-ounce package of strawberry Jell-O 1 cup butter, softened 4 eggs 1 cup milk 2 tsp vanilla ½ cup strawberries, pureed Preheat oven to 350º. In a medium bowl, mix flour and baking powder together. In a large bowl, mix sugar, Jell-O, and butter with a handheld mixer. Add eggs one at a time, mixing as you do. Add the flour and baking powder into the sugar mixture and beat as you add in the milk. Finally, stir in vanilla and pureed strawberries. Pour into 9x13 greased pan and bake for 40–50 minutes, until toothpick inserted into the middle comes out clean. For the frosting: ½ cup butter, softened 1 eight-ounce pack of cream cheese 4 cups powdered sugar 2 tsp vanilla Mix all the ingredients together with handheld mixer. For the cake pops: Follow the instructions for making basic Pops from a Box, but use your crumbled strawberry cake and 1½ cups of your cream cheese frosting instead. Chill your cake balls. Choose a fun color or flavor for your candy melt coating (white chocolate candy melts are yummy with this!). Prepare your coating using about ¼ pound of candy melts at a time. Then dip cake pops and decorate.

Pick an act or task. Think back on your day and choose one self-contained, seemingly insignificant act that you performed. (Hint: pick something you think is routine and boring.) This could be saying hi to another person, smiling at someone, or having a conversation in line for coffee. The key is that you choose an act that happened only once. Try to avoid general actions that span a longer time frame like, “I went to work.” Be very specific. Now, write down what you did or said. Imagine. Albert Einstein once said, “Imagination is more important than knowledge. Knowledge is limited. Imagination encircles the world.” This is where the fun starts. Start to imagine and follow the “ripple” of the act that you wrote down. Who did and could the act impact? How? Did it change someone’s emotions? Did it change someone’s mind-set? Someone’s perception? Did it change the simple direction they were walking or what flavor latte they ordered? Now, start thinking about one step removed from your act. What changed as a result of the initial change the act caused? Now keep imagining, step by step, how each act builds on the former, describing what and who changed after each successive act. Keep going until you reach a point of global impact. Now, if you’re like me, you will inevitably get to the point of saying to yourself “no way this would ever happen” or “this is so cheesy.” This is the precise barrier you need to break through. Our doubt can consume us and bring us down into a nice, comfortable place called complacency. Map it. As you trace your act, literally draw it out. Draw one arrow or path leading from one effect to the next and write out a short description of each effect as you go. Try to imagine at least ten steps removed from the original act until you reach a global level of impact. The first time you do this, it will be very hard. But do it daily, weekly, or monthly and it can change your thinking. Believe it. Once you finish your map, you’re not done. Now, you have to believe it. Do you believe that this is all possible? What if you did this exercise for every moment in your day? Imagine if just one of those trajectories turned out the way you imagined. One will. I never imagined that when I said, “Hey, how’s it going?” to a fellow student during my summer job it would completely transform her entire life trajectory. But I wish I had every day. My alarm clock would have meant much more.

Dear Charles, she wrote. After writing to express my appreciation for all the generosity of our friends, I would be remiss indeed if I did not include a missive to you. Out of all the new blessings in my new life, the one I thank God for the most is you. I thank you for writing to me through Genteel Correspondence, and for choosing me out of all the other women eager for adventure in the wild west. I thank you for your kindness, and your gentleness toward me. Only very strong men can be gentle. I thank you for sharing your home and your life with me. I thank you for inventing delicious breakfasts. And chicory flavored coffee. And prayers that ease my mind and inspire my spirit and lift my heart. For your smile and the way you hold your hat in your hands. For the things you say and how you say them. Did you know that I pray for you each day? I do. I pray for your safety and happiness. Yours in Christ, Rose

Gingerly, I reached for another bite from my plate, choosing what looked to be some kind of brownie with mint candy topping. Chocolate and mint flooded my mouth, and the feeling of magic that I had started picking out in the presence of the fae. "Each court has a few skilled fae that like to make it," Heather added. "It's basically enchanted, and you can even make them do things like turn warm in your mouth or disguise a flavor. There's more but I don't know how to do the advanced stuff." "That's amazing," I said, reaching for the wine glass. "This too?" "That too," Devin said. "Every change of season, Artemis gifts the other court leaders a bottle." Taking a sip, there was a hint of sour cherries but it wasn't overpowering and the rest of the flavor was almost that of a mulled wine or a cider. I could see it being addictive.

I knew the very position of dissenting and dismay was a privileged one and that my rejection of these choices made, to rational people and people with less class and race privilege, very little sense. Yet there is a particular cognitive dissonance that sets in when you have many of the advantages this life can bestow but have seen, up close and in slow motion, what they mean for those to whom they are denied. You start to think maybe you can abdicate your privilege like a crown, if only you try hard enough, and that maybe that will settle the score. I felt broken and running from the system in my mind in which the only choices were to dominate or be dominated, stay completely still or get annihilated by my feelings and the terror of history. It was a system of impossible twos and endless double binds, and I was afraid to move within it or choose anything. I felt that no one I knew had a clue about America, its true texture and shape and flavor, and that the ways I had been taught to live in it were no longer working.

Celebrate vegetables and fruits: Cover half of your plate with them. Aim for color and variety. Keep in mind that potatoes don’t count (see “The Spud Is a Dud” on page 167). THE HARVARD HEALTHY EATING PLATE Figure 1. The Harvard Healthy Eating Plate was created to address deficiencies in the USDA’s MyPlate. It provides simple but detailed guidance to help people make the best eating choices. • Go for whole grains—about one-quarter of your plate. Intact and whole grains, such as whole wheat, barley, wheat berries, quinoa, oats, brown rice, and foods made with them, have a milder effect on blood sugar and insulin than white bread, white rice, and other refined grains (see chapter six). • Choose healthy protein packages—about one-quarter of your plate. Fish, chicken, beans, soybeans, and nuts are all healthy, versatile protein sources. Limit red meat, and try to stay away from processed meats such as bacon and sausage (see chapter seven). • Use healthy plant oils, such as olive, canola, soy, corn, sunflower, and peanut, in moderation. Stay away from foods containing partially hydrogenated oils, which contain unhealthy artificial trans fats (see “Trans fats,” page 83). If you like the taste of butter or coconut oil, use them when their flavor is important but not as primary dietary fats. Keep in mind that low-fat does not mean healthy (see chapter five).

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