Chop Secrets Quotes

When you know that trees experience pain and have memories and that tree parents live together with their children, then you can no longer just chop them down and disrupt their lives with larger machines.

Penetrating so many secrets, we cease to believe in the unknowable. But there it sits nevertheless, calmly licking its chops

As a private person, I have a passion for landscape, and I have never seen one improved by a billboard. Where every prospect pleases, man is at his vilest when he erects a billboard. When I retire from Madison Avenue, I am going to start a secret society of masked vigilantes who will travel around the world on silent motor bicycles, chopping down posters at the dark of the moon. How many juries will convict us when we are caught in these acts of beneficent citizenship?

They'd bitten her the little monsters. And now they were sitting on the floor and composedly licking the blood off their chops. A surge of violent revulsion passed through Cassie. From the doorway Faye chuckled. Maybe theyre not getting all their vitamins and minerals from the kitten chow she said.

Anyone and everyone taking a writing class knows that the secret of good writing is to cut it back, pare it down, winnow, chop, hack, prune, and trim, remove every superfluous word, compress, compress, compress... Actually, when you think about it, not many novels in the Spare tradition are terribly cheerful. Jokes you can usually pluck out whole, by the roots, so if you're doing some heavy-duty prose-weeding, they're the first to go. And there's some stuff about the whole winnowing process I just don't get. Why does it always stop when the work in question has been reduced to sixty or seventy thousand words--entirely coincidentally, I'm sure, the minimum length for a publishable novel? I'm sure you could get it down to twenty or thirty if you tried hard enough. In fact, why stop at twenty or thirty? Why write at all? Why not just jot the plot and a couple of themes down on the back of an envelope and leave it at that? The truth is, there's nothing very utilitarian about fiction or its creation, and I suspect that people are desperate to make it sound manly, back-breaking labor because it's such a wussy thing to do in the first place. The obsession with austerity is an attempt to compensate, to make writing resemble a real job, like farming, or logging. (It's also why people who work in advertising put in twenty-hour days.) Go on, young writers--treat yourself to a joke, or an adverb! Spoil yourself! Readers won't mind!

As a private person, I have a passion for landscape, and I have never seen one improved by a billboard. Where every prospect pleases, man is at his vilest when he erects a billboard. When I retire from Madison Avenue, I am going to start a secret society of masked vigilantes who will travel around the world on silent motor bicycles, chopping down posters at the dark of the moon. How many juries will convict us when we are caught in these acts of beneficent citizenship? —David Ogilvy, founder of the Ogilvy & Mather advertising agency, in Confessions of an Advertising Man, 1963

On this particular autumn night, only the prospect of another solitary evening lies before her. She will fry her chop and read herself to sleep, no doubt with a tale of wizardry and romance. Then, in dreams that strike even her as trite, Miss Dark will go adventuring in chain mail and silk. Tomorrow morning she will wake up alone, and do it all again. Poor Judy Dark! Poor little librarians of the world, those girls, secretly lovely, their looks marred forever by the cruelty of a pair of big black eyeglasses!

Abraham Lincoln is reputed to have said that if he had five minutes to chop down a tree, he’d spend the first three sharpening the ax.[29] That’s exactly the right approach for big projects: Put enormous care and effort into planning to ensure that delivery is smooth and swift. Think slow, act fast: That’s the secret of success.

When they turned off, it was still early in the pink and green fields. The fumes of morning, sweet and bitter, sprang up where they walked. The insects ticked softly, their strength in reserve; butterflies chopped the air, going to the east, and the birds flew carelessly and sang by fits. They went down again and soon the smell of the river spread over the woods, cool and secret. Every step they took among the great walls of vines and among the passion-flowers started up a little life, a little flight. 'We’re walking along in the changing-time,' said Doc. 'Any day now the change will come. It’s going to turn from hot to cold, and we can kill the hog that’s ripe and have fresh meat to eat. Come one of these nights and we can wander down here and tree a nice possum. Old Jack Frost will be pinching things up. Old Mr. Winter will be standing in the door. Hickory tree there will be yellow. Sweet-gum red, hickory yellow, dogwood red, sycamore yellow.' He went along rapping the tree trunks with his knuckle. 'Magnolia and live-oak never die. Remember that. Persimmons will all get fit to eat, and the nuts will be dropping like rain all through the woods here. And run, little quail, run, for we’ll be after you too.' They went on and suddenly the woods opened upon light, and they had reached the river. Everyone stopped, but Doc talked on ahead as though nothing had happened. 'Only today,' he said, 'today, in October sun, it’s all gold—sky and tree and water. Everything just before it changes looks to be made of gold.' ("The Wide Net")

Some settlers began with no implements but an ax. In conversation, the subject of axes--their ideal weight, their proper helves--was more popular than politics or religion. A man who made good axes, who knew the secrets of tempering the steel and getting the center of gravity right, received the celebrity of an artist and might act accordingly. The best ax maker in southern Indiana was "a dissolute, drunken genius, named Richardson." Men who really knew how to chop became famous, too. An ax blow requires the same timing of weight shift and wrist action as a golf swing, and as in golf those who where good at it taught others; sometimes all the men in one district learned their stroke from the same axman extraordinaire. A good stroke had a "sweetness" similar to the sound of a well-struck golf or tennis ball, and gave a satisfaction which moved the work along.

(The secret of unification, we will see, lies in expanding Riemann's metric to N-dimensional space and then chopping it up into rectangular pieces. Each rectangular piece corresponds to a different force. In this way, we can describe the various forces of nature by slotting them into the metric tensor like pieces of a puzzle. This is the mathematical expression of the principle that higher-dimensional space unifies the laws of nature, that there is "enough room" to unite them in N-dimensional space. More precisely, there is "enough room" in Riemann's metric to unite the forces of nature.)

John reddened, caught, as Akira went on. “John, you keep getting in the way of your own potential, because you keep seeing everything as a test. The secret is to understand that nothing is a test, but only an opportunity to learn and grow. Many people never fulfill their potential, because they look at every situation in life as a test. If you look at something as a test, then you will focus only on passing the test instead of maximizing your growth through the experience. Over time, the person who is simply focused on maximizing what they can learn and how they can grow will become much greater than the person who sees life as one continual test to prove themselves.” John nodded, struggling with that wisdom. “Don’t fall for the trap, John. Even tests in school are not tests. Nothing is a test, it’s only an illusion. Everything is an opportunity to learn and grow, because remember, you are building your own house.

Looking out the window, I wondered how many of those kids had parents who were losing it, or parents who were gone, taken off without a forwarding address, or parents who had buried themselves alive, who could argue and chop wood and make asses of themselves without being fully conscious. How many of them believed what they were saying when they blathered on about what college they'd go to and what they'd major in and how much they'd earn and what car they'd buy. They repeated that stuff over and over like an incantation that, if pronounced exactly right, would open the door to the life of their dreams. If they looked at their parents, at their crankiness and their therapy and their prescriptions and their ragged collections of kids, step-kids, half-kids, quarter-kids, and the habits that had started in secret but now owned them, body and soul, then they might curse that spell.

MAKES: 2 quarts COOKING METHOD: stove COOKING TIME: 20 minutes This is an all-purpose barbecue sauce, with a distinct garlic and tomato flavor. We have used this recipe to rave reviews at the James Beard Foundation and the American Institute of Wine and Food’s “Best Ribs in America” competition. Use it as a finishing glaze or serve it on the side as a dip for any type of barbecue. 2 TABLESPOONS OLIVE OIL ¼ CUP CHOPPED ONION 1 TEASPOON FRESH MINCED GARLIC 4 CUPS KETCHUP 1⅓ CUPS DARK BROWN SUGAR 1 CUP VINEGAR 1 CUP APPLE JUICE ¼ CUP HONEY 1½ TABLESPOONS WORCESTERSHIRE SAUCE 1½ TABLESPOONS LIQUID SMOKE 1 TEASPOON SALT 1 TEASPOON BLACK PEPPER 1 TEASPOON CAYENNE PEPPER 1 TEASPOON CELERY SEED Heat the olive oil in a large nonreactive saucepan over medium heat. Add the onion and garlic and lightly sauté. Stir in the remaining ingredients and heat until the sauce bubbles and starts to steam. Remove from the heat and cool to room temperature. Transfer to a tightly covered jar or plastic container and store refrigerated for up to 2 weeks.

My life in the kitchen began with my grandmother in the village of Champvert in the Tarn-et-Garonne department of southwestern France, the town so small you'd need a magnifying glass to find it on the map. I'd sit on a tall wooden stool, wide-eyed, watching Grand-mère Odette in her navy-blue dress and black ballerina flats, her apron adorned with les coquelicots (wild red poppies), mesmerized by the grace with which she danced around her kitchen, hypnotized by all the wonderful smells- the way the aromas were released from the herbs picked right from her garden as she chopped, becoming stronger as she set them in an olive oiled and buttered pan. She'd dip a spoon in a pot or slice up an onion in two seconds, making it look oh so easy, and for her it was. But my favorite part was when she'd let me taste whatever delight she was cooking up, sweet or savory. I'd close my eyes, lick my lips, and sigh with happiness. Sometimes Grand-mère Odette would blindfold me, and it wasn't long before I could pick out every ingredient by smell. All the other senses came to me, too- sight (glorious plating), taste (the delight of the unknown), touch (the way a cherry felt in my hand), and hearing (the way garlic sizzled in the pan).

Life as a forester became exciting once again. Every day in the forest was a day of discovery. This led me to unusual ways of managing the forest. When you know that trees experience pain and have memories and that tree parents live together with their children, then you can no longer just chop them down and disrupt their lives with large machines. Machines have been banned from the forest for a couple of decades now, and if a few individual trees need to be harvested from time to time, the work is done with care by foresters using horses instead. A healthier—perhaps you could even say happier—forest is considerably more productive, and that means it is also more profitable.

The devastation of the lumberjacks appeared more atrocious at this time of year when everything is getting ready to come back to life. In the warm air some twigs were already growing, some buds were opening, and each branch that had been chopped was crying with sap. I advanced slowly, not feeling so sad because I was exalted by the pain of the countryside, feeling a bit gray perhaps by the strong vegetal odor that the dying trees and the earth exhaled. I was barely sensitive to the contrast of these dead trees with the renewal of springtime. In this state the park was more open to receive light which bathed and gilded both what was dead and what was alive. However, from far away the tragic song of the axes filled the air with a funeral solemnity, secretly

I grabbed a handful of tarragon and closed my eyes, inhaling its sweet fragrance. I could almost feel my grandmother next to me, smell the aromas embedded into her poppy-print apron, taste her creamy veloutés. Thanks to her, my skills in the kitchen started developing from the age of seven. I'd learned how to chop, slice, and dice without cutting my fingers, to sauté, fry, and grill, pairing flavors and taming them into submission. Just as I'd experienced with my grandmother's meals, when people ate my creations, I wanted them to think "now this is love"- while engaging all of the five senses. For me, cooking was the way I expressed myself, each dish a balance of flavors and ingredients representing my emotions- sweet, sour, salty, smoky, spicy-hot, and even bitter. My inspiration as a chef was to give people sensorial experiences, to bring them back to times of happiness, to let them relive their youth, or to awaken their minds.

But your lolas took offense at being called witches. That is an Amerikano term, they scoff, and that they live in the boroughs of an American city makes no difference to their biases. Mangkukulam was what they styled themselves as, a title still spoken of with fear in their motherland, with its suggestions of strange healing and old-world sorcery. Nobody calls their place along Pepper Street Old Manila, either, save for the women and their frequent customers. It was a carinderia, a simple eatery folded into three food stalls; each manned by a mangkukulam, each offering unusual specialties: Lola Teodora served kare-kare, a healthy medley of eggplant, okra, winged beans, chili peppers, oxtail, and tripe, all simmered in a rich peanut sauce and sprinkled generously with chopped crackling pork rinds. Lola Teodora was made of cumin, and her clients tiptoed into her stall, meek as mice and trembling besides, only to stride out half an hour later bursting at the seams with confidence. But bagoong- the fermented-shrimp sauce served alongside the dish- was the real secret; for every pound of sardines you packed into the glass jars you added over three times that weight in salt and magic. In six months, the collected brine would turn reddish and pungent, the proper scent for courage. unlike the other mangkukulam, Lola Teodora's meal had only one regular serving, no specials. No harm in encouraging a little bravery in everyone, she said, and with her careful preparations it would cause little harm, even if clients ate it all day long. Lola Florabel was made of paprika and sold sisig: garlic, onions, chili peppers, and finely chopped vinegar-marinated pork and chicken liver, all served on a sizzling plate with a fried egg on top and calamansi for garnish. Sisig regular was one of the more popular dishes, though a few had blanched upon learning the meat was made from boiled pigs' cheeks and head.

Prince Wen Hui’s cook Was cutting up an ox. Out went a hand, Down went a shoulder, He planted a foot, He pressed with a knee, The ox fell apart With a whisper, The bright cleaver murmured Like a gentle wind. Rhythm! Timing! Like a sacred dance, Like “The Mulberry Grove,” Like ancient harmonies! “Good work!” the Prince exclaimed, “Your method is faultless!” “Method?” said the cook Laying aside his cleaver, “What I follow is Tao Beyond all methods!” “When I first began To cut up an oxen I would see before me The whole ox All in one mass. “After three years I no longer saw this mass. I saw the distinctions. “But now, I see nothing With the eye. My whole being Apprehends. My senses are idle. The spirit Free to work without plan Follows its own instinct Guided by natural line, By the secret opening, the hidden space, My cleaver finds its own way. I cut through no joint, chop no bone. A good cook needs a new chopper Once a year–he cuts. A poor cook needs a new one Every month–he hacks! “I have used this same cleaver Nineteen years. It has cut up A thousand oxen. Its edge is as keen As if newly sharpened. “There are spaces in the joints; The blade is thin and keen: When this thinness Finds that space There is all the room you need! It goes like a breeze! Hence I have this cleaver nineteen years As if newly sharpened! “True, there are sometimes Tough joints. I feel them coming, I slow down, I watch closely, Hold back, barely move the blade, And whump! the part falls away Landing like a clod of earth. “Then I withdraw the blade, I stand still And let the joy of the work Sink in. I clean the blade And put it away.” Prince Wan Hui said, “This is it! My cook has shown me How I ought to live My own life!” Chuang Tzu, The Way of Chuang Tzu, translated by Thomas Merton

Sam’s the man who’s come to chop us up to bits. No wonder I kicked him out. No wonder I changed the locks. If he cannot stop death, what good is he? ‘Open the door. Please. I’m so tired,’ he says. I look at the night that absorbed my life. How am I supposed to know what’s love, what’s fear? ‘If you’re Sam who am I?’ ‘I know who you are.’ ‘You do?’ ‘Yeah.’ ‘Who?’ Don’t say wife, I think. Don’t say mother. I put my face to the glass, but it’s dark. I don’t reflect. Sam and I watch each other through the window of the kitchen door. He coughs some more. ‘I want to come home,’ he says. ‘I want us to be okay. That’s it. Simple. I want to come home and be a family.’ ‘But I am not simple.’ My body’s coursing with secret genes and hormones and proteins. My body made eyeballs and I have no idea how. There’s nothing simple about eyeballs. My body made food to feed those eyeballs. How? And how can I not know or understand the things that happen inside my body? That seems very dangerous. There’s nothing simple here. I’m ruled by elixirs and compounds. I am a chemistry project conducted by a wild child. I am potentially explosive. Maybe I love Sam because hormones say I need a man to kill the coyotes at night, to bring my babies meat. But I don’t want caveman love. I want love that lives outside the body. I want love that lives. ‘In what ways are you not simple?’ I think of the women I collected upstairs. They’re inside me. And they are only a small fraction of the catalog. I think of molds, of the sea, the biodiversity of plankton. I think of my dad when he was a boy, when he was a tree bud. ‘It’s complicated,’ I say, and then the things I don’t say yet. Words aren’t going to be the best way here. How to explain something that’s coming into existence? ‘I get that now.’ His shoulders tremble some. They jerk. He coughs. I have infected him. ‘Sam.’ We see each other through the glass. We witness each other. That’s something, to be seen by another human, to be seen over all the years. That’s something, too. Love plus time. Love that’s movable, invisible as a liquid or gas, love that finds a way in. Love that leaks. ‘Unlock the door,’ he says. ‘I don’t want to love you because I’m scared.’ ‘So you imagine bad things about me. You imagine me doing things I’ve never done to get rid of me. Kick me out so you won’t have to worry about me leaving?’ ‘Yeah,’ I say. ‘Right.’ And I’m glad he gets that. Sam cocks his head the same way a coyote might, a coyote who’s been temporarily confused by a question of biology versus mortality. What’s the difference between living and imagining? What’s the difference between love and security? Coyotes are not moral. ‘Unlock the door?’ he asks. This family is an experiment, the biggest I’ve ever been part of, an experiment called: How do you let someone in? ‘Unlock the door,’ he says again. ‘Please.’ I release the lock. I open the door. That’s the best definition of love. Sam comes inside. He turns to shut the door, then stops himself. He stares out into the darkness where he came from. What does he think is out there? What does he know? Or is he scared I’ll kick him out again? That is scary. ‘What if we just left the door open?’ he asks. ‘Open.’ And more, more things I don’ts say about the bodies of women. ‘Yeah.’ ‘What about skunks?’ I mean burglars, gangs, evil. We both peer out into the dark, looking for thees scary things. We watch a long while. The night does nothing. ‘We could let them in if they want in,’ he says, but seems uncertain still. ‘Really?’ He draws the door open wider and we leave it that way, looking out at what we can’t see. Unguarded, unafraid, love and loved. We keep the door open as if there are no doors, no walls, no skin, no houses, no difference between us and all the things we think of as the night.

Quickly she shredded the cabbage on the chopping block and tossed it along with the onion and tomatoes in a blue Pyrex bowl. Then she slid the lamb chops, encrusted with fresh rosemary, into the oven. While the lamb baked, she brushed her hair in the washroom and pinned it back again. Then she zipped on a silk floral dress she'd purchased in Bristol and retrieved her grandmother's rhinestone necklace, one of the few family heirlooms her mother packed for her, to clasp around her neck. At the foot of the bed was the antique trunk she'd brought from her childhood home in Balham more than a decade ago. Opening the trunk, she removed her wedding album along with her treasured copy of 'The Secret Garden' and the tubes of watercolors her father had sent with her and her brother. Her father hoped she would spend time painting on the coast, but Maggie hadn't inherited his talent or passion for art. Sometimes she wondered if Edmund would have become an artist. Carefully she took out her newest treasures- pieces of crystal she and Walter hd received as wedding presents, protected by pages and pages of her husband's newspaper. She unwrapped the crystal and two silver candlesticks, then set them on the white-cloaked dining table. She arranged the candlesticks alongside a small silver bowl filled with mint jelly and a basket with sliced whole-meal bread from the bakery. After placing white, tapered candles into the candlesticks, she lit them and stepped back to admire her handiwork. Satisfied, she blew them out. Once she heard Walter at the door, she'd quickly relight the candles. When the timer chimed, she removed the lamb chops and turned off the oven, placing the pan on her stovetop and covering it with foil. She'd learned a lot about housekeeping in the past decade, and now she was determined to learn how to be the best wife to Walter. And a doting mother to their children. If only she could avoid the whispers from her aunt's friends.

ever. Amen. Thank God for self-help books. No wonder the business is booming. It reminds me of junior high school, where everybody was afraid of the really cool kids because they knew the latest, most potent putdowns, and were not afraid to use them. Dah! But there must be another reason that one of the best-selling books in the history of the world is Men Are From Mars, Women Are From Venus by John Gray. Could it be that our culture is oh so eager for a quick fix? What a relief it must be for some people to think “Oh, that’s why we fight like cats and dogs, it is because he’s from Mars and I am from Venus. I thought it was just because we’re messed up in the head.” Can you imagine Calvin Consumer’s excitement and relief to get the video on “The Secret to her Sexual Satisfaction” with Dr. GraySpot, a picture chart, a big pointer, and an X marking the spot. Could that “G” be for “giggle” rather than Dr. “Graffenberg?” Perhaps we are always looking for the secret, the gold mine, the G-spot because we are afraid of the real G-word: Growth—and the energy it requires of us. I am worried that just becoming more educated or well-read is chopping at the leaves of ignorance but is not cutting at the roots. Take my own example: I used to be a lowly busboy at 12 East Restaurant in Florida. One Christmas Eve the manager fired me for eating on the job. As I slunk away I muttered under my breath, “Scrooge!” Years later, after obtaining a Masters Degree in Psychology and getting a California license to practice psychotherapy, I was fired by the clinical director of a psychiatric institute for being unorthodox. This time I knew just what to say. This time I was much more assertive and articulate. As I left I told the director “You obviously have a narcissistic pseudo-neurotic paranoia of anything that does not fit your myopic Procrustean paradigm.” Thank God for higher education. No wonder colleges are packed. What if there was a language designed not to put down or control each other, but nurture and release each other to grow? What if you could develop a consciousness of expressing your feelings and needs fully and completely without having any intention of blaming, attacking, intimidating, begging, punishing, coercing or disrespecting the other person? What if there was a language that kept us focused in the present, and prevented us from speaking like moralistic mini-gods? There is: The name of one such language is Nonviolent Communication. Marshall Rosenberg’s Nonviolent Communication provides a wealth of simple principles and effective techniques to maintain a laser focus on the human heart and innocent child within the other person, even when they have lost contact with that part of themselves. You know how it is when you are hurt or scared: suddenly you become cold and critical, or aloof and analytical. Would it not be wonderful if someone could see through the mask, and warmly meet your need for understanding or reassurance? What I am presenting are some tools for staying locked onto the other person’s humanness, even when they have become an alien monster. Remember that episode of Star Trek where Captain Kirk was turned into a Klingon, and Bones was freaking out? (I felt sorry for Bones because I’ve had friends turn into Cling-ons too.) But then Spock, in his cool, Vulcan way, performed a mind meld to determine that James T. Kirk was trapped inside the alien form. And finally Scotty was able to put some dilithium crystals into his phaser and destroy the alien cloaking device, freeing the captain from his Klingon form. Oh, how I wish that, in my youth or childhood,

Chocolate Macaroons ¾ cup sugar 4 large egg whites 4 cups shredded sweetened coconut 3 tablespoons matzah cake meal 3 tablespoons cocoa powder Preheat the oven to 375 degrees. Line a baking sheet with parchment. Set aside. Combine the sugar and egg whites in the top of a double boiler over simmering water (boil 2 inches of water in the bottom of the double boiler and reduce the heat to simmer). Cook the mixture, stirring until the sugar is dissolved. Stir in the coconut, cake meal, and cocoa until smooth. Spoon 24 mounds of macaroons onto the baking sheet and bake for 15 to 18 minutes, until the tops are just golden. Allow to cool completely before removing from the baking sheet. Yield: 24 macaroons. Evangeline’s Cook’s Notes Naturally this is a new recipe for the girls and me, but from what I hear they turned out pretty yummy. So yummy, I decided to try it myself. Vernon made an absolute pig of himself! Lemon Chicken 1/3 cup flour 1 teaspoon salt 1 teaspoon paprika 1 frying chicken (2½ to 3 pounds) 3 tablespoons lemon juice 3 tablespoons Crisco 1 chicken bouillon cube ¼ cup green onion, sliced 2 tablespoons brown sugar 1½ teaspoons lemon peel, grated chopped parsley for garnish In paper or plastic bag, combine flour, salt, and paprika. Brush the cut-up chicken with lemon juice. Add 2 to 3 pieces of chicken at a time to the bag and shake well. In a large skillet, brown chicken in hot Crisco. Dissolve bouillon cube in ¾cup boiling water; pour over chicken. Stir in onion, brown sugar, lemon peel, and remaining lemon juice. Cover, reduce heat, and cook chicken over low heat until tender, 40 to 50 minutes. Garnish with chopped parsley. Serves 4. Goldie’s Cook’s Notes Sally is a real doll for sharing this recipe with me. She says she found it in an old cookbook of her mother’s and that nothing but nothing her mother ever cooked came out bad. One taste of this recipe and you’ll be a believer in old cookbooks too!

Kimchi Jeon There are many different kinds of Korean pancakes using vegetables, seafood, or meat in Korean cuisine. We call this type of pancake "jeon." Among them, this kimchi pancake snack is one of the most popular Korean pancakes. Today, I want to share some secrets to make really tasty kimchi pancakes with you. When I was little, I used to visit an aunt's house and she made kimchi pancakes for me. I love kimchi pancakes, and her kimchi pancakes were the best ever. She gave me some tips about how to make good kimchi jeon. Some people asked me, why I call some Korean dishes "pancakes," even though they are not sweet, and not even close to the American pancakes that you might be imagining. Another word that could describe Korean pancakes is "fritter" - batter mixed with different kinds of ingredients: vegetables, seafood, meat, and so on. Yield: 1/2 Dozen 8-inch Pancakes Main Ingredients 1 Cup All Purpose Flour 1/3 Frying Mix (or 1/3 Cup All Purpose Flour) 1 Cup Well Fermented Kimchi 1/3 Cup Kimchi Broth 1/4 Cup Milk 1/3 Cup Water 1 Egg 1 1/2 tsp Sugar 1/8 Generous tsp Salt Directions Chop 1 cup of kimchi into 1-inch pieces. The most important tip for delicious kimchi pancakes is using well-fermented kimchi. Sour (old) kimchi works great too. When you cut kimchi on your cutting board, the cutting board will get stained. Here is a tip: Put some wax paper on top of your cutting board before cutting the kimchi. :) In a bowl, add 1 cup of all-purpose flour and 1/3 cup of frying mix. To make the pancakes a little crispier, I like to add some frying mix to the batter. However if you don't have the frying mix or don't want a crispy texture, you can use another 1/3 cup of flour instead. Add 1 1/2 tsp of sugar and a generous 1/8 tsp of salt into the bowl. Mix everything together. Adding some sugar is a secret ingredient from my aunt. Depending on how salty your kimchi is, you might need to adjust the amount of salt. Pour 1/4 cup of milk and 1/3 cup of water into the dried ingredients. Milk is another secret ingredient from her, but if you cannot eat milk or do not have it, you can use another 1/4 cup of water instead. Add 1 egg and 1/3 cup of kimchi broth. Several people have asked, "What is kimchi broth?" While the kimchi is fermenting in the jar, a liquid forms from the fermentation process of the napa cabbage. That is what I call kimchi broth. You can use it for other kimchi dishes such as Kimchi fried rice or kimchi soup, so don't throw away your valuable kimchi broth. It will give these dishes an extra burst of kimchi flavor. Before you add the kimchi to the batter, stir the batter until it doesn't have any chunks and gets a consistency like pancake batter. Add 1 cup of chopped kimchi into the batter. If you don't have enough kimchi broth, you can add a little more water and kimchi to get enough flavor. Mix thoroughly. Oh, it already looks delicious, even without frying. In a non-stick pan, add generous amount of oil. Heat the pan on medium-high. I said generous! =P According to your pan size, get 1 or 2 scoops of batter and pour it into the pan. It is important to spread the batter out thinly for crispy pancakes. ;) When the surface of the pancake starts to cook, flip it over. Pressing the pancake with a spatula helps the pancake fry better and makes it crispier. Occasionally flip the pancake, but not too often. When both sides of the pancakes are nicely brown and crispy, it is done. Again, it is a very simple and delicious dish. You should try this someday, especially if you love kimchi.

minced 4 dashes Worcestershire sauce 1 (2.25 ounce) can green olives 1/2 cup chopped pecans DIRECTIONS Mix three cheeses, onion, garlic and sauce in a blender. Process mixture until well blended. Add olives, and pulse into small chunks. Ball mixture, and coat with chopped pecans. Wrap in plastic, and chill 4 hours in refrigerator.

Ingredients Serves 6 1.4kg (3lb) cubed chicken 2 large onions finely sliced 2 large onions chopped into thick pieces 8 cloves garlic, finely chopped 150ml (¼ pint) corn oil 150ml (¼ pint) natural yogurt (Greek style is good) 150ml (¼ pint) water 4 fresh tomatoes, halved 2 tbsp fresh coriander 2 green chillies, chopped ½ to 1 tsp rock salt to taste Juice of ½ lemon Spices 6 cloves 1 black/brown cardamom 1 5cm (2”) stick cinnamon

The secret to holding power for any length of time was the occasional exercise of that power. You couldn’t expect to be king forever if you didn’t chop off a head every now and then in the town square for everyone to see.

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

SERVES 1 ½ to ⅔ cup yogurt (or, if you are in France, faisselle) 1 teaspoon flaxseed oil (olive or other oil works, too) Juice of 1 Meyer lemon 1 teaspoon honey 2 tablespoons raw old-fashioned oatmeal 2 teaspoons chopped walnuts 1.  Place the yogurt in a bowl and add oil. Mix well. Add lemon juice and mix well. Add honey and mix well. (It is important to add each ingredient one at a time and blend well to obtain a homogeneous mixture.) 2.  Add the oatmeal and walnuts to the yogurt mixture and mix well. Serve at once. I can’t help pointing out how amazing this breakfast is because it is

I’m sorry,” he says when Matt looks back. Matt squeezes his shoulder and grins. “Why? Did you give me cancer? No. Cancer is the only one I blame.” He grins at me. “Now go get Emily pregnant, Logan. Hurry the hell up.” He slaps his hands together. “Chop, chop.” “You sorry fucker,” Paul says. “If I didn’t love your sorry ass so much, I’d have to hate you.” Matt looks down at his watch. “Time’s a wasting,” he warns. I laugh. I can’t help it. The look on Paul’s face is priceless.

(The pidgin English exclamation chop chop replicates the Chinese kwai kwai.)

Ginger Glazed Salmon   1 salmon fillet 1 small yellow onion, chopped 2 tablespoons honey 4 tablespoons grass-fed butter 1 teaspoon minced garlic 1 teaspoon minced ginger 1 teaspoon dill Juice of 2 small limes Salt and pepper, to taste   Instructions: Massage the salmon fillet with half of the butter, season it with salt, pepper, and dill. Place it on a bed of chopped onions and cook in the oven until just pink and tender in the center.   In a separate sauce pan combine the honey, juice of 2 limes, minced ginger, and minced garlic together with the butter to make a warm glaze. Pour this glaze over the salmon and place back in the switched off oven for 3-5 minutes. Remove and serve with a simple green salad.

Hannah asked. “Six cans or three quarts of canned tomatoes, two onions the size of a tennis ball, sixteen ounces of jalapeno peppers or one pint if you’ve canned them yourself, a tablespoon and a half of garlic powder, a teaspoon and a half of both black pepper and salt, and some cilantro chopped fine if you want. Makes a gallon,” Sue said. “I found

In the daylight that followed my arrival, the pale grey Trappe resembled not so much an abbey as a hospital, an asylum or a reformatory. It dwindled off into farm buildings, and came to an end in the fields where thousands of turnips led their secret lives and reared into the air their little frostbitten banners. Among the furrows an image mouldered on its pedestal; and, under a sky of clouded steel, the rooks cawed and wheeled and settled. Across the December landscape, flat and waterlogged with its clumps of drizzling coppice and barren-looking pasture-land, ran a rutted path which disappeared beneath an avenue of elm-trees. Willows, blurred and colourless as the detail of an aquatint, receded in the mist; and, here and there, the pallor of the woods was interrupted by funereal clumps of pine. Isolated monks, all of them hooded and clogged, at work in the fields, ploughing or chopping wood, dotted this sodden panorama and the report of their falling axes reached the ear long seconds after the visual impact. Others were driving slow herds of cattle to graze.

The main protagonist in the Christmas menu is the meat, which is either roast pork or duck—often both. It will be accompanied by boiled potatoes, or caramelized potatoes, stewed sweet-and-sour red cabbage, gravy, and pickled gherkins. Some have cream-stewed cabbage, sausages, and various types of bread, too. To complete the feast, we have a truly Danish invention: risalamande (it comes from the French ris à l’amande, and this makes it sound fancier) is half part-whipped cream, half part-boiled rice, with finely chopped almonds and topped with hot cherry sauce. Eating risalamande is not just a delicious experience, though. It is very much social. Because hidden in the big bowl of dessert is one whole almond.

and egg from her fingers she wiped her hands and went out to the café. ‘You’re not running in this hideous weather, are you?’ She took in her friend’s running gear, the autumn long-sleeved top now with the addition of a body warmer, a knitted hat, and gloves. ‘Can’t always use weather as an excuse,’ she puffed, a faint sound still coming from the earbuds that hung waiting around her neck. ‘I’d get far too lazy if I did.’ ‘Well, I’m in awe,’ Jo admitted. ‘It’s so cosy in here.’ Jess took in the twinkly lights which stood out all the more when it was so miserable outside. ‘And the tree smells beautiful.’ She sniffed in the scent that would soon be mingled with the smell of baking. ‘I almost don’t want to venture outside again, but I must, so it’s a banana smoothie to go for me, please.’ ‘Coming right up.’ Jo went out to the kitchen and chopped the fruit, poured milk, drizzled honey and had the takeaway drink whizzed up in no time. Jess was perusing the postcards board by the time Jo came out with her smoothie and a paper straw to push through the lid on top. She was repinning the card that had come today. Locals were invited to read the cards at their leisure – it was a big part of the community feel in the café. ‘Harry seems to be having fun,’ she said, closing her eyes briefly at the refreshing first sip of her drink. ‘It was sitting on the mat this morning when I got here.’ It had fallen through the letterbox at the bottom of the door and landed writing side up and Jo’s heart had skipped a beat when she unlocked the door to the café, hoping with everything she had that the card was from her secret admirer, but when she’d seen Harry’s name she’d shaken away the thought, glad she could pin up a card from someone who would always be a friend. She was so pleased he’d found a fresh start and seemed happy and she was even happier she hadn’t let nostalgia

He took out a carrot and thee onion half. I'm not sure I'd ever seen anyone use half an onion. Or rather, I'd never seen anyone save half an onion he hadn't used. The real secret ingredient, however, was the package of lardons fumés- plump little Legos of pork- deep pink and marbled with fat. He dumped them into a pan with the chopped vegetables (he may have washed the pan from the charlotte), and the mixture began sizzling away. A box of tagliatelle, the pasta spooled like birds' nests, completed the meal.

Cut the brisket into bite-size cubes. 2. Peel and chop the onions. 3. Melt the butter in a thick-bottomed pot or Dutch oven and sauté the onions until they are translucent (they should not brown). 4. Add the meat, bay leaves, and peppercorns, then pour the boiling chicken stock into the pot. It should just cover the meat and onions. 5. Cover and leave to simmer for about forty-five minutes. Peel the potatoes and cut them into bite-size pieces. 6. Put half of the potatoes on top of the meat and put the lid back on. 7. After fifteen minutes, stir the contents of the pot and add the rest of the potatoes—and a bit of extra chicken stock if needed. Simmer for another fifteen to twenty minutes on low heat, remembering to stir frequently so the stew doesn’t burn on the bottom. The aim is for the meat to be sitting in a potato mash but for there still to be whole pieces of tender potato. 8. Season with salt and pepper, and serve hot with a pat of butter, a generous amount of chives, one pickled beet per person, and rye bread. BRAISED PORK CHEEKS IN DARK BEER WITH POTATO-CELERIAC MASH This is one of my favorite winter dishes.

She starts out with pork-n-beans right out of the can, adds some kidney beans, a pound of bacon, and a pint of chopped-up ham, peppers, onions, and spicy barbecue sauce, but that's not her secret. It's a double shot of Jack Daniels and a tablespoon of red pepper flakes. That's her secret-and it makes the beans

The first thing you should make is a tool to help you get more wood. This would be an Axe. An Axe can also be used as a weapon, so it’s the perfect first thing to make. This is the crafting recipe and it needs to be made in your Crafting Bench:   Once you have made your Axe, go find more trees and see how easier it is to chop them down now! Next, with some of the new wood you’ve collected, we need to make a Pickaxe. This will help us with two things: 1) Getting cobblestone to improve our tools and 2), helping us build a shelter for our first night!

Wearing a leather vest and an Indiana Jones hat, Steve P. was equal parts Hell’s Angel and Native American shaman. Rasputin was a strip club bouncer with mutton-chop sideburns who looked like a steroid-jacked Wolverine.

She covered her body with a feather, reached under her legs, and threw her panties into the audience. A flying herpes rag. A hipster with mutton-chop sideburns caught it. He crumpled it in his fist and thrust it into the air excitedly. His little venereal prize. A

Tina, who clearly had it in mind to dazzle her new husband in the kitchen, wanted desperately to learn the secrets of Angelina's red gravy. So they picked a Sunday afternoon soon after New Year's and Angelina hauled out her mother's old sausage grinder and stuffer. Gia had volunteered to make the trip to the butcher's shop and brought back good hog casings, a few pounds of beautifully marbled pork butt and shoulder glistening with clean, white fat, and a four-pound beef chuck roast. It wasn't every that the grinder came out for fresh homemade sausages and meatballs, but it wasn't every day that Gia and Angelina teamed up to pass on the Mother Recipe to the next generation. Gia patiently instructed Tina on the proper technique for flushing and preparing the casings, then set them aside while Angelina showed her how to build the sauce: start with white onion, fresh flat-leaf parsley, and deep red, extra-sweet frying peppers; add copious amounts of garlic (chopped not so finely); season with sea salt, crushed red pepper, and freshly ground black pepper; simmer and sweat on a medium flame in good olive oil; generously sprinkle with dried herbs from the garden (palmfuls of oregano, rosemary, and basil); follow with a big dollop of thick, rich tomato paste; cook down some more until all of the ingredients were completely combined; pour in big cans of fresh-packed crushed tomatoes and a cup of red wine (preferably a Sangiovese or a Barolo); reseason, finish with fresh herbs; bring to a high simmer, then down to a low flame; walk away.

The truly radical and distinctive move of calculus is that it takes this divide-and-conquer strategy to its utmost extreme—all the way out to infinity. Instead of cutting a big problem into a handful of bite-size pieces, it keeps cutting and cutting relentlessly until the problem has been chopped and pulverized into its tiniest conceivable parts, leaving infinitely many of them. Once that’s done, it solves the original problem for all the tiny parts, which is usually a much easier task than solving the initial giant problem.

When I checked myself out in the bedroom mirror, I looked rather suave and primed for action. I performed a few test karate chops and jujitsu kicks, then modeled some debonair poses. “The name’s Ripley,” I purred smoothly. “Benjamin Ripley.” It was at this point that I noticed Erica standing in the doorway.

He was right, I realized. I was only a tool. A thing. Or at least, that’s what I was to them. But imagine if you were trying to use a tool and it came to life? What if the axe started to chop at you or the blade twisted in your hand? I might be a tool to them, but I was a living tool. I would find my way to chop.

The Tarahumara watched the chabochis scream at each other. They heard the angry words, and saw the angry arms chopping in their direction. The Tarahumara didn’t know what was being said, but they got the message. Faced with anger and hostility, the world’s greatest underground athletes reacted as they always had; they headed back home to their canyons, fading like a dream and taking their secrets with them. After their triumph in 1994, the Tarahumara would never return to Leadville.

The gelding had a broad back, making for a comfortable ride. Yedan rode at a canter. Ahead, the hills thickened with scrub, and beyond was a forest of white trees, branches like twisted bones, leaves so dark as to be almost black. Just before them and running the length of the wooded fringe rose dolmens of grey granite, their edges grooved and faces pitted with cup-shaped, ground-out depressions. Each stone was massive, twice the height of a grown man, and crowding the foot of each one that he could see were skulls. He slowed his mount, reined in a half-dozen paces from the nearest standing stone. Sat motionless, flies buzzing round the horse’s flickering ears, and studied those grisly offerings. Cold judgement was never short of pilgrims. Alas, true justice had no reason to respect secrets, as those close-fisted pilgrims had clearly discovered. A final and fatal revelation. Minute popping sounds in the air announced the approach of dread power, as the buzzing flies ignited in mid-flight, black bodies bursting like acorns in a fire. The horse shied slightly, muscles growing taut beneath Yedan, and then snorted in sudden fear. ‘Hold,’ Yedan murmured, his voice calming the beast. Those of the royal line among the Shake possessed ancient knowledge, memories thick as blood. Tales of ancient foes, sworn enemies of the uncertain Shore. More perhaps than most, the Shake rulers understood that a thing could be both one and the other, or indeed neither. Sides possessed undersides and even those terms were suspect. Language itself stuttered in the face of such complexities, such rampant subtleties of nature. In this place, however, the blended flavours of compassion were anathema to the powers that ruled. Yet the lone figure that strode out from the forest was so unexpected that Yedan Derryg grunted as if he had been punched in the chest. ‘This realm is not yours,’ he said, fighting to control his horse. ‘This land is consecrated for adjudication,’ the Forkrul Assail said. ‘I am named Repose. Give me your name, seeker, that I may know you—’ ‘Before delivering judgement upon me?’ The tall, ungainly creature, naked and weaponless, cocked his head. ‘You are not alone. You and your followers have brought discord to this land. Do not delay me—you cannot evade what hides within you. I shall be your truth.’ ‘I am Yedan Derryg.’ The Forkrul Assail frowned. ‘This yields me no ingress—why is that? How is it you block me, mortal?’ ‘I will give you that answer,’ Yedan replied, slipping down from the horse. He drew his sword. Repose stared at him. ‘Your defiance is useless.’ Yedan advanced on him. ‘Is it? But, how can you know for certain? My name yields you no purchase upon my soul. Why is that?’ ‘Explain this, mortal.’ ‘My name is meaningless. It is my title that holds my truth. My title, and my blood.’ The Forkrul Assail shifted his stance, lifting his hands. ‘One way or another, I will know you, mortal.’ ‘Yes, you will.’ Repose attacked, his hands a blur. But those deadly weapons cut empty air, as Yedan was suddenly behind the Forkrul Assail, sword chopping into the back of the creature’s elongated legs, the iron edge cutting between each leg’s two hinged knees, severing the buried tendons—Repose toppled forward, arms flailing. Yedan chopped down a second time, cutting off the Assail’s left arm. Blue, thin blood sprayed on to the ground. ‘I am Shake,’ Yedan said, raising his sword once more. ‘I am the Watch.’ The sudden hiss from Repose was shortlived, as Yedan’s sword took off the top of the Forkrul Assail’s head.

This is spinach ohitashi." "Ha! Here it is! And the red part of the root has been finely chopped and placed upon the leaves and stem...!" "The redness of the root looks so pretty on the green leaves and stem." "Hmm. Roots are crunchy, but they don't have any bad texture to them. It's been boiled to perfection, and the dashi... Hmm, it's got something in it... Dashi made katsuobushi with soy sauce, and there's a very slight secret flavor added to it... the plum..." "Yes. A very slight amount of the umezu I got from making the umeboshi. You sure do have a keen sense of taste, Kyōgoku-san... Grilled young taro. It's a little early for them, but I love the refreshing taste of these small taro. The skin has been grilled, so you can peel it off very easily. They taste good with just salt... ...but they're irresistible with salted sea urchin." "Ooh! The refreshing taste of the small taro and the rich flavor of the sea urchin matches perfectly!

She used to chop up bits of glass and put them in the bottom of [the kids’] boots and shoes,

When you know that trees experience pain and have memories and that tree parents live together with their children, then you can no longer just chop them down and disrupt their lives with large machines.

He laughed. Secret or not — he didn’t care. It was time for him to be selfish, enjoy a little me time. The others, the young men, had been boring compared to her. All that chopping, coming up with inventive ways to dispatch them. Mash had been good though. His disembowelment had been a treat to watch. The look on the youth’s face when he’d realised the full implications. Thoughts of the horror of waiting in so much agony for the end to come had brought on that feeling again, the one he enjoyed so much

Listen. The Sinspire is nearly sixty yards high, one thick Elderglass cylinder. You know those, you tried to jump off one about two months ago. Goes down another hundred feet or so into a glass hill. It’s got one door at street level, and exactly one door into the vault beneath the tower. One. No secrets, no side entrances. The ground is pristine Elderglass; no tunneling through it, not in a thousand years.” “Mmmm-hmmmm.” “Requin’s got at least four dozen attendants on each floor at any given time, plus dozens of table minders, card dealers, and waiters. There’s a lounge on the third floor where he keeps more out of sight. So figure, at minimum, fifty or sixty loyal workers on duty with another twenty to thirty he can call out. Lots of nasty brutes, too. He likes to recruit from ex-soldiers, mercenaries, city thieves, and such. He gives cushy positions to his Right People for jobs well done, and he pays them like he was their doting mother. Plus, there are stories of dealers getting a year’s wages in tips from lucky blue bloods in just a night or two. Bribery won’t be likely to work on anyone.” “Mmmm-hmmmm.” “He’s got three layers of vault doors, all of them ironshod witchwood, three or four inches thick. Last set of doors is supposedly backed with blackened steel, so even if you had a week to chop through the other two, you’d never get past the third. All of them have clockwork mechanisms, the best and most expensive Verrari stuff, private designs from masters of the Artificers’ Guild. The standing orders are, not one set of doors opens unless he’s there himself to see it; he watches every deposit and every withdrawal. Opens the door a couple times per day at most. Behind the first set of doors are four to eight guards, in rooms with cots, food, and water. They can hold out there for a week under siege.” “Mmmm-hmmmm.” “The inner sets of doors don’t open except for a key he keeps around his neck. The outer doors won’t open except for a key he always gives to his majordomo. So you’d need both to get anywhere.” “Mmmm-hmmmm.” “And the traps…they’re demented, or at least the rumors are. Pressure plates, counterweights, crossbows in the walls and ceilings. Contact poisons, sprays of acid, chambers full of venomous serpents or spiders…One fellow even said that there’s a chamber before the last door that fills up with a cloud of powdered strangler’s orchid petals, and while you’re choking to death on that, a bit of twistmatch falls out and lights the whole mess on fire, so then you burn to a crisp. Insult to injury.” “Mmmm-hmmmm.” “Worst of all, the inner vault is guarded by a live dragon attended by fifty naked women armed with poison spears, each of them sworn to die in Requin’s service. All redheads.” “You’re making that up, Jean.” “I wanted to see if you were listening. But what I’m saying is, I don’t care if he’s got a million solari in there, packed in bags for easy hauling. I’m inclined to the idea that this vault might not be breakable, not unless you’ve got three hundred soldiers, six or seven wagons, and a team of master clockwork artificers you’re not telling me about.” “Right.” “Do you have three hundred soldiers, six or seven wagons, and a team of master clockwork artificers you’re not telling me about?” “No, I’ve got you, me, the contents of our coin purses, this carriage, and a deck of cards.

here and what everyone expected. (At home—“à la maison,” as Mathieu Kergourlay refers to it—our salads are dressed with olive oil, lemon, and salt. Basta.) “Two parts oil, one part vinegar, plus mustard,” Viannay said. “And salt and pepper.” To make a beurre rouge, Young Mathieu explained, you chop up shallots fine (émincer), sweat them in butter (suer), don’t let them brown, add a liter of red wine, reduce slowly until it’s a syrup, and build it back up (monter) by whisking in a half-kilo of butter, bit by bit.

Mother’s bread crumb stuffing was particularly delicious this year, made with apples, prunes, chestnuts, thyme, tarragon, fine-cut onions and celery. In the lush salad of many gourmet greens were tiny sections of clementines, dried cranberries, chopped escarole, cherry tomatoes from Mexico. The mashed sweet potatoes were (secretly) laced with marshmallow—one of Mother’s prized family recipes.

Speaking of mangoes, one delicious alternative meal is mango salsa, which you can make by chopping mangoes, tomatoes, cucumbers, celery, cilantro, and garlic (if desired) in the food processor. Serve in cucumber boats, lettuce wraps, or over greens. And in place of the avocado-orange juice salad dressing, try mashing up some guacamole, topping your salad with it, then sprinkling the whole thing with lime juice. Another great detox dish is a food-processor grind-up of apples and cauliflower or apples and cabbage.

THE DEPOT at Nochecita had smooth stuccoed apricot walls, trimmed in a somehow luminous shade of gray—around the railhead and its freight sheds and electrical and machine shops, the town had grown, houses and businesses painted vermilion, sage, and fawn, and towering at the end of the main street, a giant sporting establishment whose turquoise and crimson electric lamps were kept lit all night and daytime, too, for the place never closed. There was an icehouse and a billiard parlor, a wine room, a lunch and eating counter, gambling saloons and taquerías. In the part of town across the tracks from all that, Estrella Briggs, whom everybody called Stray, was living upstairs in what had been once the domestic palace of a mine owner from the days of the first great ore strikes around here, now a dimly illicit refuge for secret lives, dark and in places unrepainted wood rearing against a sky which since this morning had been threatening storm. Walkways in from the street were covered with corrugated snow-shed roofing. The restaurant and bar on the ground-floor corner had been there since the boom times, offering two-bit all-you-can-eat specials, sawdust on the floor, heavy-duty crockery, smells of steaks, chops, venison chili, coffee and beer and so on worked into the wood of the wall paneling, old trestle tables, bar and barstools. At all hours the place’d be racketing with gambling-hall workers on their breaks, big-hearted winners and bad losers, detectives, drummers, adventuresses, pigeons, and sharpers. A sunken chamber almost like a natatorium at some hot-springs resort, so cool and dim that you forgot after a while about the desert waiting out there to resume for you soon as you stepped back into it. . . .

Making her debut in 1947, Black Canary was the archetype of the new Film Noir era heroine. Originally, Black Canary was a mysterious female vigilante, who played the role of criminal in order to infiltrate the underworld and bring its gangsters to justice. A gorgeous blonde in a low cut black swimsuit, bolero jacket and fishnet tights, Black Canary was actually Dinah Drake, a florist who wore her black hair tied in a bun, and sensible, high-necked blouses. When trouble brewed, Dinah slipped into her fishnets and pinned on a blonde wig to become the gutsy, karate chopping Black Canary. But Dinah had another incentive to lead a secret life. A roguishly handsome private detective named Larry Lance became a frequent customer in Dinah’s florist shop. He had a knack for getting into trouble, and Dinah would usually end up switching into her Black Canary guise to rescue him.

It was a wonder a period of history so full of people having their heads chopped off could be made to seem so blindingly dull.

Home Cooking: The Comforts of Old Family Favorites." Easy. Baked macaroni and cheese with crunchy bread crumbs on top; simple mashed potatoes with no garlic and lots of cream and butter; meatloaf with sage and a sweet tomato sauce topping. Not that I experienced these things in my house growing up, but these are the foods everyone thinks of as old family favorites, only improved. If nothing else, my job is to create a dreamlike state for readers in which they feel that everything will be all right if only they find just the right recipe to bring their kids back to the table, seduce their husbands into loving them again, making their friends and neighbors envious. I'm tapping my keyboard, thinking, what else?, when it hits me like a soft thud in the chest. I want to write about my family's favorites, the strange foods that comforted us in tense moments around the dinner table. Mom's Midwestern "hot dish": layers of browned hamburger, canned vegetable soup, canned sliced potatoes, topped with canned cream of mushroom soup. I haven't tasted it in years. Her lime Jell-O salad with cottage cheese, walnuts, and canned pineapple, her potato salad with French dressing instead of mayo. I have a craving, too, for Dad's grilling marinade. "Shecret Shauce" he called it in those rare moments of levity when he'd perform the one culinary task he was willing to do. I'd lean shyly against the counter and watch as he poured ingredients into a rectangular cake pan. Vegetable oil, soy sauce, garlic powder, salt and pepper, and then he'd finish it off with the secret ingredient: a can of fruit cocktail. Somehow the sweetness of the syrup was perfect against the salty soy and the biting garlic. Everything he cooked on the grill, save hamburgers and hot dogs, first bathed in this marinade overnight in the refrigerator. Rump roasts, pork chops, chicken legs all seemed more exotic this way, and dinner guests raved at Dad's genius on the grill. They were never the wiser to the secret of his sauce because the fruit bits had been safely washed into the garbage disposal.

The animals are confident in their sensory awareness and their ability to respond to all provocations accordingly. This awareness allows them to avoid danger, and avoiding danger conserves energy. It is in their best interests to have as early a warning of trouble as possible, not only, obviously, to escape death and live to breed another day, but also to avoid the trauma of the fight-or-flight response, which triggers several biological reactions, all of them energy-intensive. Heart rate increases, adrenaline surges, stored energy is consumed, the body’s overall resistance suffers, and susceptibility to starvation and disease increases. And then either the fight or the flight is hard work. (I’ve chopped a lot of wood in my day. It’s hard work, but nothing compared with the drain of taking a final exam or meeting a production deadline. The mental energy these tasks require, and the anxiety they produce—the adrenaline and other hormonal surges—are even more debilitating for the body than sheer physical exercise.)

Ingredients 5 balls stem ginger, chopped 45g fresh ginger, grated 5 pitted and chopped soft prunes 2 tsp dark marmalade 200g self-raising flour 1 tsp bicarbonate of soda 2 tbsp dried ginger 2 tsp cinnamon 2 tsp mace ½ tsp salt 115g butter or cooking margarine 115g dark brown sugar 115g black treacle 115g golden syrup 2 large eggs, lightly beaten 125ml milk Butter a deep 20cm square cake tin and line with baking paper. Pre-heat the oven at 180oc (165oc fan oven). Put the stem and fresh ginger in a small blender with the marmalade and prunes and blend until smooth. If it becomes too stiff, use a little of the milk to loosen. Mix the flour, bicarbonate of soda, dried ginger, cinnamon, mace and salt in a large bowl. Melt the butter, sugar, treacle and golden syrup in a small saucepan. When smooth, leave to cool. Mix the ginger and marmalade mixture into the dried ingredients, add the cooled butter mixture, the beaten eggs and milk. Stir until smooth. Pour into the cake tin and cook on the middle shelf for 50 mins to 1 hour. Leave in the tin to cool. Don’t worry if it’s sunken slightly in the middle, it’s all the better for it. Best eaten 24 hours after cooking and will keep for at least a week in an airtight tin. ACKNOWLEDGEMENTS Writing maybe a solo task, but writing and getting a book published is a team effort, and I can’t possibly go without thanking them for their help in bringing this book to life.

A student asked the master, "What is the secret to tranquility?" The master replied, "Before enlightenment, chop wood, carry water. After enlightenment, chop wood, carry water.