Cleaning Dishes Quotes

I want a life that sizzles and pops and makes me laugh out loud. And I don't want to get to the end, or to tomorrow, even, and realize that my life is a collection of meetings and pop cans and errands and receipts and dirty dishes. I want to eat cold tangerines and sing out loud in the car with the windows open and wear pink shoes and stay up all night laughing and paint my walls the exact color of the sky right now. I want to sleep hard on clean white sheets and throw parties and eat ripe tomatoes and read books so good they make me jump up and down, and I want my everyday to make God belly laugh, glad that he gave life to someone who loves the gift.

What?" he demanded. "Did you just...clean a dish?" Dee backed away slowly, blinking. She glanced at Daemon. "The world is going to end. And I’m still a vir—" "No!" both the brothers yelled in unison. Daemon looked like he was actually going to vomit. "Jesus, don’t ever finish that statement. Actually, don’t ever change that. Thank you." Her mouth dropped open."You expect me to never have—" "This isn’t a conversation I want to start my morning with." Dawson grabbed his book bag off the kitchen table. "I’m so leaving for school before this gets more detailed." "And why aren’t you dressed yet?" Dee demanded, her full attention concentrated on Daemon. "You’re going to be late." "I’m always late." "Punctuality makes perfect.

„Did you just…clean a dish?” Dee backed away slowly, blinking. She glanced at Daemon. “The world is going to end. And I’m still a vir—” “No!” both the brothers yelled in unison. Daemon looked like he was actually going to vomit. “Jesus, don’t ever finish that statement. Actually, don’t ever change that. Thank you.

Today, I slept in until 10, Cleaned every dish I own, Fought with the bank, Took care of paperwork. You and I might have different definitions of adulthood. I don’t work for salary, I didn’t graduate from college, But I don’t speak for others anymore, And I don’t regret anything I can’t genuinely apologize for. And my mother is proud of me. I burnt down a house of depression, I painted over murals of greyscale, And it was hard to rewrite my life into one I wanted to live But today, I want to live. I didn’t salivate over sharp knives, Or envy the boy who tossed himself off the Brooklyn bridge. I just cleaned my bathroom, did the laundry, called my brother. Told him, “it was a good day.

Leave the dishes. Let the celery rot in the bottom drawer of the refrigerator and an earthen scum harden on the kitchen floor. Leave the black crumbs in the bottom of the toaster. Throw the cracked bowl out and don't patch the cup. Don't patch anything. Don't mend. Buy safety pins. Don't even sew on a button. Let the wind have its way, then the earth that invades as dust and then the dead foaming up in gray rolls underneath the couch. Talk to them. Tell them they are welcome. Don't keep all the pieces of the puzzles or the doll's tiny shoes in pairs, don't worry who uses whose toothbrush or if anything matches, at all. Except one word to another. Or a thought. Pursue the authentic-decide first what is authentic, then go after it with all your heart. Your heart, that place you don't even think of cleaning out. That closet stuffed with savage mementos. Don't sort the paper clips from screws from saved baby teeth or worry if we're all eating cereal for dinner again. Don't answer the telephone, ever, or weep over anything at all that breaks. Pink molds will grow within those sealed cartons in the refrigerator. Accept new forms of life and talk to the dead who drift in though the screened windows, who collect patiently on the tops of food jars and books. Recycle the mail, don't read it, don't read anything except what destroys the insulation between yourself and your experience or what pulls down or what strikes at or what shatters this ruse you call necessity.

There are two ways to wash the dishes. The first is to wash the dishes in order to have clean dishes and the second is to wash the dishes to wash the dishes.

There are two ways to wash dishes: One is to wash them in order to make them clean; the other is to wash them in order to wash them.

Joey was surprised that plants could be used to clean water. Then, he had a funny thought. He imagined a dandelion standing at a sink while it washed Water just like his parents when they washed the dishes. He started to laugh.

You emptied the top rack of the dishwasher but not the bottom, so the clean dishes have gotten all mixed up with the dirty ones - and now you want to have sex?

Do you play video games, Liv?’ he asked congenially. ‘Uh, yes.’ ‘Well, stop cleaning up the dishes and come play with us,’ he teased. I chuckled. ‘Are you asking me on a playdate?’ As soon as the words were out of my mouth, I regretted them. I wasn’t being flirty. I didn’t know how to be flirty! That was just my sense of humor, and now this guy was going to think I was coming on – Nate laughed, cutting me off. ‘Only because you got the Star Trek reference. Otherwise, girls aren’t allowed to play with us. They’re icky.’ Deadpan, I crossed my arms over my chest. ‘Well, boys are icky too.’ He grinned huge. ‘Ain’t that the truth.

I stalk certain words... I catch them in mid-flight, as they buzz past, I trap them, clean them, peel them, I set myself in front of the dish, they have a crystalline texture to me, vibrant, ivory, vegetable, oily, like fruit, like algae, like agates, like olives... I stir them, I shake them, I drink them, I gulp them down, I mash them, I garnish them... I leave them in my poem like stalactites, like slivers of polished wood, like coals, like pickings from a shipwreck, gifts from the waves... Everything exists in the word.

Hephzibah normally left the dishes until the next day. Piled up in the sink so that it was near impossible to fill a kettle. And what the sink wouldn't take would stay on the kitchen table. Treslove liked that about her. She didn't believe they had to clean up after every excess. There wasn't a price to pay for pleasure.

I learned a long time ago with you that folks who were trying to be kind would rather do it with a macaroni-and-cheese bake than any personal involvement. You hand off a serving dish and you've done your job - no need to get personally involved, and your conscience is clean. Food is the currency of aid.

I don't like cleaning or dusting or cooking or doing dishes, or any of those things," I explained to her. "And I don't usually do it. I find it boring, you see." "Everyone has to do those things," she said. "Rich people don't," I pointed out. Juniper laughed, as she often did at things I said in those early days, but at once became quite serious. "They miss a lot of fun," she said. "But quite apart from that--keeping yourself clean, preparing the food you are going to eat, clearing it away afterward--that's what life's about, Wise Child. When people forget that, or lose touch with it, then they lose touch with other important things as well." "Men don't do those things." "Exactly. Also, as you clean the house up, it gives you time to tidy yourself up inside--you'll see.

I don't even want to think about all those dishes," Donny said. "Hey, now that I believe in demons and magic spells, who's going to tell me about little dish elves that come and clean your kitchen while you nap?" "There is a class of fairy called Nibs that will do it. But they come with their own set of issues. It's never worth the hassle of summoning them," Varnie answered. "I was totally kidding, but..." Donny eyed him suspiciously. "Wait, are you punking me? There really is no such thing as Nibs, is there?" Varnie smiled noncommitally. "Ame, is there sucha thing as Nibs?" Amelia bit her lip to keep from laughing. "I've never heard of them, but that doesn't mean they don't exist." "Amnesia boy?" I held up my hand. "Yeah, sorry. Amnesia." "You guys suck." She pouted.

I’ll bring boys home if I haven’t cleaned my apartment. I’ll let them see the dishes in my sink, the mascara rubbed into my pillowcases, my unswept floors. Think, if we are seeing each other undressed and blemished from the sun, what is a dirty fork?

Laine slowly rolled out of bed. The queen size was one of the few new things in the house. But now, even the new bed felt tainted. It was an inner-spring monument to lies, a petri dish of mendacity she had shared with her faithless husband, and shared now with creeping dreams that flew from the light but left harsh scratches and diseased black feathers. Laine promised herself that, as soon as, she could, she would rid herself of this house, this bed, her clothes, her jewelry - everything but the flesh she lived in. She would scrub herself clean and flee to start a new life whose first and only commandment would be: Never let thyself be lied to again.

It doesn't matter for crap that you've got three years of sobriety or that you finally look good in a two-piece bathing suit or you've met that perfect someone and you've fallen deeply, wildly, passionately in love. Today, as you pick up your dry cleaning, fax those reports, fold your laundry, or wash the dinner dishes, something you'd never expect is already stalking you.

He made a good salary but he did not flaunt it. He’d been raised in Chicago proper by a Lithuanian Jewish mother who had grown up in poverty, telling stories, often, of extending a chicken to its fullest capacity, so as soon as a restaurant served his dish, he would promptly cut it in half and ask for a to-go container. Portions are too big anyway, he’d grumble, patting his waistline. He’d only give away his food if the corners were cleanly cut, as he believed a homeless person would just feel worse eating food with ragged bitemarks at the edges – as if, he said, they are dogs, or bacteria. Dignity, he said, lifting his half-lasagna into its box, is no detail.

They were looking after themselves, living with rigid economy; and there was no greater proof of their friendship than the way their harmony withstood their very grave differences in domestic behaviour. In Jack's opinion Stephen was little better than a slut: his papers, odd bits of dry, garlic'd bread, his razors and small-clothes lay on and about his private table in a miserable squalor; and from the appearance of the grizzled wig that was now acting as a tea-cosy for his milk-saucepan, it was clear that he had breakfasted on marmalade. Jack took off his coat, covered his waistcoat and breeches with an apron, and carried the dishes into the scullery. 'My plate and saucer will serve again,' said Stephen. 'I have blown upon them. I do wish, Jack,' he cried, 'that you would leave that milk-saucepan alone. It is perfectly clean. What more sanitary, what more wholesome, than scalded milk?

the floor was always clean, the tables gleaming. The ashes vanished from the fireplace, the dishes washed themselves, and the firewood regrew overnight. In the pantry there were jars of oil and wine, bowls of cheese and barley-grain, always fresh and full.

They got married at a very, very young age. And thank los espíritus, as Madrina would say, that they at least liked each other. They more than liked each other, though. They are actually still in love. I know this because as we’re all yapping in the living room, Papi washes the dishes, cleans the kitchen, and comes back to offer Mama a glass of water while he takes her empty plate.

Y Won’t U B With Me, Kate? Oh, Kate, Y won’t U B with me? Kate, Don’t U know what U mean to me? I look at the dirty dishes piling up in the sink and all I can think is Kate U kept the place so clean Kate, I treated U like a queen Oh, Kate, U mean the world to me Kate, Come home to me Oh, Kate, Y can’t it B Like it used to B Because this world ain’t meant for lovers No, this world ain’t meant for U and me Because the bureaucrats in Washington, they’ll set off the bombs, so what’s the point, Kate? We’re all just going to die, anyway. So, Kate, Y won’t U B with me? —Dale Carter, All Rights Reserved

The actionable items were intangible (no, Belen said repeatedly, actually it was very simple, all you had to do was hold corporations responsible for their emissions, but for whatever reason her voice seemed to get drowned out by something, usually heartwarming ads where oil was being cleaned off of ducks with Very Effective dish soap). And also, they noted with importance, where were they supposed to get the money? Belen said wealth tax, and the wealthy said hm sorry what?

There was so much unpleasantness in the workaday world. The last thing you ever wanted to do at night was go home and do the dishes. And just the idea that part of the weekend had to be dedicated to getting the oil changed and doing the laundry was enough to make those of us still full from lunch want to lie down in the hallway and force anyone dumb enough to remain committed to walk around us. It might not be so bad. They could drop food down to us, or if that was not possible, crumbs from their PowerBars and bags of microwave popcorn surely would end up within an arm's length sooner or later. The cleaning crews, needing to vacuum, would inevitably turn us on our sides, preventing bedsores, and we would make little toys out of runs in the carpet, which, in moments of extreme regression, we might suck on for comfort.

With all the lit­tle facts we learned, we nev­er had the time to think. None of us ev­er con­sid­ered what life would be like clean­ing up af­ter a stranger ev­ery day. Wash­ing dish­es all day. Feed­ing a stranger’s chil­dren. Mow­ing a lawn. All day. Paint­ing hous­es. Year af­ter year.

If you were very, very small, smaller than a leprechaun, smaller than a gnome or a fairy, and you lived in a vagina, every time a penis came in there would be a natural disaster. Your dishes would fall out of the cupboards and break and the furniture slide all the way to the other side of the room. It would take a long time to clean up afterwards.

And onto the screen pops a couple of housewives who start having a poop fit when they see how clean their new dish soap got the dinner plates

The Tomorrow Man theory. It’s pretty basic. Today, right here, you are who you are. Tomorrow, you will be who you will be. Each and every night, we lie down to die, and each morning we arise, reborn. Now, those who are in good spirits, with strong mental health, they look out for their Tomorrow Man. They eat right today, they drink right today, they go to sleep early today–all so that Tomorrow Man, when he awakes in his bed reborn as Today Man, thanks Yesterday Man. He looks upon him fondly as a child might a good parent. He knows that someone–himself–was looking out for him. He feels cared for, and respected. Loved, in a word. And now he has a legacy to pass on to his subsequent selves…. But those who are in a bad way, with poor mental health, they constantly leave these messes for Tomorrow Man to clean up. They eat whatever the hell they want, drink like the night will never end, and then fall asleep to forget. They don’t respect Tomorrow Man because they don’t think through the fact that Tomorrow Man will be them. So then they wake up, new Today Man, groaning at the disrespect Yesterday Man showed them. Wondering why does that guy–myself–keep punishing me? But they never learn and instead come to settle for that behavior, eventually learning to ask and expect nothing of themselves. They pass along these same bad habits tomorrow and tomorrow and tomorrow, and it becomes psychologically genetic, like a curse. Looking at you now, Maven, I can see exactly where you fall on this spectrum. You are a man constantly trying to fix today what Yesterday Man did to you. You make up your bed, you clean those dirty dishes from the night before, and pledge not to start drinking until six, thinking that’s the way to keep an even keel. But in reality you’re always playing catch-up. I know this because I’ve been there. The thing is–you can’t fix the mistakes of Yesterday. Yesterday Man is dead, he’s gone forever, and blame and atonement aren’t worth a damn. What you can do is help yourself today. Eat a vegetable. Read a book. Cut that hair of yours. Leave Tomorrow Man something more than a headache and a jam-packed colon. Do for Tomorrow Man what you would have wanted Yesterday Man to do for you.

They climbed back into the dish with brooms and scrubbing brushes and carefully swept it clean of what they referred to in a later paper as “white dielectric material,” or what is known more commonly as bird shit.

actions on a loop. Change the diaper. Make the formula. Warm the bottle. Pour the Cheerios. Wipe up the mess. Negotiate. Beg. Change his sleeper. Get her clothes out. Where’s the lunch box? Bundle them up. Walk. Faster. We’re late. Hug her good-bye. Push the swing. Find the lost mitten. Rub the pinched finger. Give him a snack. Get another bottle. Kiss, kiss, kiss. Put him in the crib. Clean. Tidy. Find. Make. Defrost the chicken. Get him up from the crib. Kiss, kiss, kiss. Change his diaper. Put him in the high chair. Clean up his face. Wash the dishes. Tickle. Change the diaper. Tickle. Put the snacks in a baggie. Start the washing machine. Bundle him up. Buy diapers. And dish soap. Race for pickup. Hello, hello! Hurry, hurry. Unbundle. Laundry in the dryer. Turn on her show. Time-out. Please. Listen to my words. No! Stain remover. Diaper. Dinner. Dishes. Answer the question again and again. Run the bath. Take off their clothes.

It was the forty-fathom slumber that clears the soul and eye and heart, and sends you to breakfast ravening. They emptied a big tin dish of juicy fragments of fish- the blood-ends the cook had collected overnight. They cleaned up the plates and pans of the elder mess, who were out fishing, sliced pork for the midday meal, swabbed down the foc'sle, filled the lamps, drew coal and water for the cook, an investigated the fore-hold, where the boat's stores were stacked. It was another perfect day - soft, mild and clear; and Harvey breathed to the very bottom of his lungs.

When you wake up next to someone every day, pick their hair out of the drain, clean up their dirty dishes, socks, and underwear, listen to them bitch about their job and tell the same stories and jokes over and over again, it's nice to be reminded of what it's like when they're not around - and to realize things are better when they are.

So after some instruction, Joseph put on the apron and started carefully polishing the clean dishes even though it made no sense to him. Over the course of the day, he learned how to wash the floors and clean the windows and empty out the iron stove. Soon the kitchen smelled of lemons and spices, fresh bread and soap. There was a short break for lunch before resuming work. The light shifted during the afternoon and cascaded through the clean windows, burnishing the room with gold. Joseph was so focused on the work, on the patters of the silverware and the curve of the handles on the ancient pitchers and measuring cups, that he forgot for a little while about his parents, and St. Anthony's, and the fire, and losing Blink. He felt a kind of pride in being allowed to touch all the delicate glassware, plates, and bowls, and he hadn't broken a single thing.

They cooked and washed dishes and scrubbed and mopped and dusted and wiped and cleaned the apartment from crack to crevice back to crack.

At the potluck, I brought two dishes: knowledge and mashed potatoes and gravy. Guess which one got cleaned out and which one hardly got touched.

Though the rooms were deserted, there was no speck of dust, and I would learn that none could cross the marble threshold. However I tracked upon it, the floor was always clean, the tables gleaming. The ashes vanished from the fireplace, the dishes washed themselves, and the firewood regrew overnight.

As far as the Pharisees were concerned, if you gave a dish to the poor it became unclean, because the poor were the great unwashed who didn’t fulfill ceremonial washing. But Jesus says the dish becomes clean because it expresses love.

This was the hidden machinery of life, not a clean, clinical well-oiled engine, monitored by a thousand meticulous dials, but a crazy, stumbling contraption made up of strange things roughly fitted together – things like a huge water tap, the dogleg stairs, cheese in the soap dish, and a crocheted tea cosy stiff with dirt and topped by a doll’s broken face.

I was a soldier, executing a series of physical actions on a loop. Change the diaper. Make the formula. Warm the bottle. Pour the Cheerios. Wipe up the mess. Negotiate. Beg. Change his sleeper. Get her clothes out. Where’s the lunch box? Bundle them up. Walk. Faster. We’re late. Hug her good-bye. Push the swing. Find the lost mitten. Rub the pinched finger. Give him a snack. Get another bottle. Kiss, kiss, kiss. Put him in the crib. Clean. Tidy. Find. Make. Defrost the chicken. Get him up from the crib. Kiss, kiss, kiss. Change his diaper. Put him in the high chair. Clean up his face. Wash the dishes. Tickle. Change the diaper. Tickle. Put the snacks in a baggie. Start the washing machine. Bundle him up. Buy diapers. And dish soap. Race for pickup. Hello, hello! Hurry, hurry. Unbundle. Laundry in the dryer. Turn on her show. Time-out. Please. Listen to my words. No! Stain remover. Diaper. Dinner. Dishes. Answer the question again and again. Run the bath. Take off their clothes. Wipe up the floor. Are you listening? Brush teeth. Find Benny the Bunny. Put on pajamas. Nurse. A story. Another story. Keep going, keep going, keep going.

Consider what a child misses during the 15, 000 hours (from birth to age seventeen) he spends in front of the TV screen. He is not working in the garage with his father, or in the garden with his mother. He is not doing homework, or reading, or collecting stamps. He is not cleaning his room, washing the supper dishes, or cutting the lawn. He is not listening to a discussion about community politics among his parents and their friends. He is not playing baseball or going fishing, or painting pictures. Exactly what does television offer that is so valuable it can replace these activities that transform an impulsive, self-absorbed child into a critically thinking adult?

This place has its own mini version of a cafeteria, complete with a couple of old ladies in hairnets dishing out tasteless gruel from behind a counter. The food looks like it’s been sitting out for days, and there’s always a weird smell like floor wax and soggy vegetables.

People who have never canoed a wild river, or who have done so only with a guide in the stern, are apt to assume that novelty, plus healthful exercise, account for the value of the trip. I thought so too, until I met the two college boys on the Flambeau. Supper dishes washed, we sat on the bank watching a buck dunking for water plants on the far shore. Soon the buck raised his head, cocked his ears upstream, and then bounded for cover. Around the bend now came the cause of his alarm: two boys in a canoe. Spying us, they edged in to pass the time of day. ‘What time is it?’ was their first question. They explained that their watches had run down, and for the first time in their lives there was no clock, whistle, or radio to set watches by. For two days they had lived by ‘sun-time,’ and were getting a thrill out of it. No servant brought them meals: they got their meat out of the river, or went without. No traffic cop whistled them off the hidden rock in the next rapids. No friendly roof kept them dry when they misguessed whether or not to pitch the tent. No guide showed them which camping spots offered a nightlong breeze, and which a nightlong misery of mosquitoes; which firewood made clean coals, and which only smoke. Before our young adventurers pushed off downstream, we learned that both were slated for the Army upon the conclusion of their trip. Now the motif was clear. This trip was their first and last taste of freedom, an interlude between two regimentations: the campus and the barracks. The elemental simplicities of wilderness travel were thrills not only because of their novelty, but because they represented complete freedom to make mistakes. The wilderness gave them their first taste of those rewards and penalties for wise and foolish acts which every woodsman faces daily, but against which civilization has built a thousand buffers. These boys were ‘on their own’ in this particular sense. Perhaps every youth needs an occasional wilderness trip, in order to learn the meaning of this particular freedom.

She hands me dish after dish and I load them into the dishwasher without a word, like she wants, the same way we stow away our secrets in this family, shutting the door on them and locking them away from sight until we come up with a version clean and respectable enough for all to see.

Marlena and I were very different, but sometimes, when we were together, we could erase our separate histories just by talking, sharing a joke or a look. But in the kitchen with Mom, the kitchen that was always clean, where there was always something to eat, where the water flowed predictably from the tap and behind every cabinet door were dishes, only dishes, I saw how wrong I was to feel like Marlena and I had so much in common, and how lucky. Because here was the difference that mattered. My skinny mom with her Chardonnay smell and her forgetting to unplug the flat iron, with her corny jokes about broccoli farts and her teeth bared in anger and her cleaning gloves in the backseat of the car, my mom who refused to stop loving me, who made dumb mistakes and drank too much and was my twin in laughter, my mom who would never, ever, leave, who I trusted so profoundly that a world without her in it exceeded the limits of my imagination. That was the difference, and it was huge, and my never seeing it before is something that I still regret.

The challenge of ministry in our home is that we do not always feel very “spiritual” when we wash our dishes. It hardly feels significant to scrub our toilet. and we can feel that we are truly ministering when the Lord uses us to communicate a word of wisdom to someone, or He provides an opportunity to share the gospel with our neighbor. That seems like real ministry. And that is real ministry to be sure! But no more so than when we are wiping runny noses or cleaning the bathroom. That is because we have a very narrow view of true spirituality... The Lord wants to help us see the significance of ministry at home. He also wants to expand our vision for the multiple opportunities that we have for ministry in the home. Let’s ask the LORD to help us gain a biblical perspective of our ministry at home.

Why ever wash a bath towel, he would say, when the towel cannot be dirtier than you, since it only touches you at your cleanest, after you’ve just bathed? Why close a drawer or make a bed when you are just going to reopen the drawer and unmake the bed in a few hours? Why clean a soap dish when the dirt is soap? Why fold underpants?

We at length, when we had captured as many fish as we could possibly utilize, set about cleaning and preparing their flesh. Some we salted, some we dried like the herrings, some we treated like the tunny of the Mediterranean—we prepared them in oil. Of the roe of the sturgeon I decided to form caviare, the great Russian dish. I removed from it all the membranes by which it is surrounded, washed it in vinegar, salted it, pressed out all the moisture caused by the wet-absorbing properties of the salt, packed it in small barrels, and

Sometimes it's nice to have a man around the house. But a dog will clean the dishes.

clean room, a hot dish for dinner, and a bottle of not absolutely poisonous wine, are all I want tonight.

In fact, I don’t even own a dish rack. I put all the dishes I wash into a large bowl or colander and place this on the veranda to dry.

Let's say a person is down in the dumps, or maybe just lazy, and they stop doing the dishes. Soon the dishes are piled sky-high and it seems impossible to even clean a fork. So the person starts eating with dirty forks out of dirty dishes and this makes the person feel like a homeless person. So they stop bathing. Which makes it hard to leave the house. The person begins to throw trash anywhere and pee in cups because they're closer to the bed. We've all been this person, so there is no place for judgment, but the solution is simple:Fewer dishes.

Then she tries to get up to clear the table, at which point Tucker all but bodychecks her out of the kitchen. “My mama taught me manners, Wellsy.” He gives her a stern look. “Someone cooks for you, you clean. Period.” His head swivels to the doorway just as Logan and Dean try to sneak out. “Where’re you ladies going? Dishes, assholes. G, you get a free pass since you have to drive our lovely chef home.

Because I live in south Florida I store cans of black beans and gallons of water in my closet in preparation for hurricane season. I throw a hurricane party in January. You’re my only guest. We play Marco Polo in bed. The sheets are wet like the roof caved in. There’s a million of me in you. You try to count me as I taste the sweat on the back of your neck. I call you Sexy Sexy, and we do everything twice. After, still sweating, we drink Crystal Light out of plastic water bottles. We discuss the pros and cons of vasectomies. It’s not invasive you say. I wrap the bedsheet around my waist. Minor surgery you say. You slur the word surgery, like it’s a garnish on a dish you just prepared. I eat your hair until you agree to no longer talk about vasectomies. We agree to have children someday, and that they will be beautiful even if they’re not. As I watch your eyes grow heavy like soggy clothes, I tell you When I grow up I’m going to be a famous writer. When I’m famous I’ll sign autographs on Etch-A-Sketches. I’ll write poems about writing other poems, so other poets will get me. You open your eyes long enough to tell me that when you grow up, you’re going to be a steamboat operator. Your pores can never be too clean you say. I say I like your pores just fine. I say Your pores are tops. I kiss you with my whole mouth, and you fall asleep next to my molars. In the morning, we eat french toast with powdered sugar. I wear the sugar like a mustache. You wear earmuffs and pretend we’re in a silent movie. I mouth Olive juice, but I really do love you. This is an awesome hurricane party you say, but it comes out as a yell because you can’t gauge your own volume with the earmuffs on. You yell I want to make something cute with you. I say Let me kiss the insides of your arms. You have no idea what I just said, but you like the way I smile.

As you go about your daily activities, do you feel you’re lacking something? As you wash the dishes, cook a meal, clean the kitchen, while you walk, stand, sit, or lie down, what are you looking for? There’s no business for you to take care of. You’re free; there’s nothing to do or to run after. Perhaps you’re seeking something, calculating, or feeling agitated. Your feet and hands may always think they have to be doing something. When you do sitting or walking meditation, don’t put too much effort into it. You’re not trying to attain something. Meditation shouldn’t be hard labor. The principle is to be ordinary, not to be too busy. We just live in a normal way. When

I’d like to have Luke here, in this bedroom while I’m getting dressed, so I could have a fight with him. Absurd, but that’s what I want. An argument, about who should put the dishes in the dishwasher, whose turn it is to sort the laundry, clean the toilet; something daily and unimportant in the big scheme of things. We could even have a fight about that, about unimportant, important. What a luxury it would be. Not that we did it much. These days I script whole fights, in my head, and the reconciliations afterwards too.

him aloof or cold, only shy and on occasion melancholy. Some felt that perhaps in his past lay a tragedy with which he had never been able to make his peace, that the only companion with which he felt comfortable was sorrow. Amalia was somewhat distressed. “Somebody should have cleaned up these dishes and emptied the refrigerator before things in it spoiled. Leaving it like this … it’s just wrong.” I shrugged. “Maybe no one cared about him.” My sister seemed to care about everyone, even making excuses for our parents at their

Much of Chinese society still expected its women to hold themselves in a sedate manner, lower their eyelids in response to men's stares, and restrict their smile to a faint curve of the lips which did not expose their teeth. They were not meant to use hand gestures at all. If they contravened any of these canons of behavior they would be considered 'flirtatious." Under Mao, flirting with./bre/gners was an unspeakable crime. I was furious at the innuendo against me. It had been my Communist parents who had given me a liberal upbringing. They had regarded the restrictions on women as precisely the sort of thing a Communist revolution should put an end to. But now oppression of women joined hands with political repression, and served resentment and petty jealousy. One day, a Pakistani ship arrived. The Pakistani military attache came down from Peking. Long ordered us all to spring-clean the club from top to bottom, and laid on a banquet, for which he asked me to be his interpreter, which made some of the other students extremely envious. A few days later the Pakistanis gave a farewell dinner on their ship, and I was invited. The military attache had been to Sichuan, and they had prepared a special Sichuan dish for me. Long was delighted by the invitation, as was I. But despite a personal appeal from the captain and even a threat from Long to bar future students, my teachers said that no one was allowed on board a foreign ship. "Who would take the responsibility if someone sailed away on the ship?" they asked. I was told to say I was busy that evening. As far as I knew, I was turning down the only chance I would ever have of a trip out to sea, a foreign meal, a proper conversation in English, and an experience of the outside world. Even so, I could not silence the whispers. Ming asked pointedly, "Why do foreigners like her so much?" as though there was something suspicious in that. The report filed on me at the end of the trip said my behavior was 'politically dubious." In this lovely port, with its sunshine, sea breezes, and coconut trees, every occasion that should have been joyous was turned into misery. I had a good friend in the group who tried to cheer me up by putting my distress into perspective. Of course, what I encountered was no more than minor unpleasantness compared with what victims of jealousy suffered in the earlier years of the Cultural Revolution. But the thought that this was what my life at its best would be like depressed me even more. This friend was the son of a colleague of my father's. The other students from cities were also friendly to me. It was easy to distinguish them from the students of peasant backgrounds, who provided most of the student officials.

RubyMars: Have you heard anything else about when you’re leaving for good? AHall80: Not yet, but everything seems to be on schedule. Should be about 8 weeks. The longest 8 weeks of my life. RubyMars: I’m sure. AHall80: I want a shitty, greasy, deep dish pizza like you can’t imagine. I can already taste it. AHall80: A hot shower… a real bed… AC everywhere… RubyMars: Clean clothes? AHall80: Clean clothes. Clean socks. No sand. RubyMars: Clean underwear. RubyMars: No sand? I thought you were planning on going to the beach? AHall80: The beach is different. There’s water. It isn’t just desert and more desert. RubyMars: I guess that makes sense. RubyMars: My brother said once that his goal is to never see sand in his life again. AHall80: For real. RubyMars: What I didn’t finish saying was that he said that, but he’s gone to Cancun twice with his boyfriend, LOL. AHall80: It’s different. I’m over this sand shit. AHall80: Never again RubyMars: Does that mean you’re dead set on not re-enlisting? AHall80: … RubyMars: Whatever you want. I’m not judging. We don’t have to talk about it. AHall80: It’s not that I don’t want to talk about it… RubyMars: But you don’t want to talk about it. AHall80: :] Basically. RubyMars: I’ll change the subject then. RubyMars: Have you gone #2 lately? AHall80: Three days ago. RubyMars: Are you joking? AHall80: I wish. RubyMars: AARON AHall80: I know. I KNOW. RubyMars: Does it hurt? AHall80: Uh, when it comes out? RubyMars: Omg RubyMars: Aaron RubyMars: I meant your stomach. RubyMars: Does your stomach hurt? RubyMars: I can’t breathe RubyMars: Or type RubyMars: I didn’t mean your… rectum. RubyMars: Aaron? RubyMars: Aaron? RubyMars: Are you there? RubyMars: AARON? AHall80: You’re not the only one who couldn’t breathe or type. RubyMars: LMAO I’m crying. AHall80: me too AHall80: me too RubyMars: I mean… you can tell me if your butt hurts too, I guess. AHall80: Ruby, stop RubyMars: Seriously. You can tell me. I won’t judge. RubyMars: It happens. RubyMars: I think. AHall80: Stop RubyMars: I can’t breathe AHall80: I don’t know when the last time I laughed so hard was. AHall80: Everyone is looking at me wondering wtf happened. RubyMars: Your rectum happened AHall80: BYE RubyMars: I can’t stop laughing AHall80: You’re never hearing from me again RubyMars: There are tears coming out of my eyes. AHall80: Bye. I’ll write you again when I find my balls. RubyMars: It was nice knowing you. AHall80: BYE

Every cook knows it's a rare day when you have all the parts of the perfect dish. But that day back at Mawton I had everything I needed: white fleshed pippins, pink quince, and a cinnamon stick that smelled like a breeze from the Indies. My flour was clean, my butter as yellow as a buttercup.

The kitchen has become a place for nurturing souls as well as coaxing good meals into being. Cooking also serves as a living metaphor, for beauty and delight does not appear in a vacuum of a perfectly ordered and clean life, or kitchen. It takes a lot of messes, small and large, to create a life — and a feast — worth its weight in goodness.

Ildiko shuddered.  Her hope to never again see or eat the Kai’s most beloved and revolting delicacy had been in vain.  When Brishen informed her that the dish was one of Serovek’s favorites, she resigned herself to another culinary battle with her food and put the scarpatine on the menu.  She ordered roasted potatoes as well, much to the head cook’s disgust. When servants brought out the food and set it on the table, Brishen leaned close and whispered in her ear.  “Revenge, wife?” “Hardly,” she replied, keeping a wary eye on the pie closest to her.  The golden top crust, with its sprinkle of sparkling salt, pitched in a lazy undulation.  “But I’m starving, and I have no intention of filling up on that abomination.” Their guest of honor didn’t share their dislike of either food.  As deft as any Kai, Serovek made short work of the scarpatine and its whipping tail, cleaved open the shell with his knife and took a generous bite of the steaming gray meat. Ildiko’s stomach heaved.  She forgot her nausea when Serovek complimented her.  “An excellent choice to pair the scarpatine with the potato, Your Highness.  They are better together than apart.” Beside her, Brishen choked into his goblet.  He wiped his mouth with his sanap.  “What a waste of good scarpatine,” he muttered under his breath. What a waste of a nice potato, she thought.  However, the more she thought on Serovek’s remark, the more her amusement grew. “And what has you smiling so brightly?”  Brishen stared at her, his lambent eyes glowing nearly white in the hall’s torchlight. She glanced at Serovek, happily cleaning his plate and shooting the occasional glance at Anhuset nearby.  Brishen’s cousin refused to meet his gaze, but Ildiko had caught the woman watching the Beladine lord more than a few times during dinner. “That’s us, you know,” she said. “What is us?” “The scarpatine and the potato.  Better together than alone.  At least I think so.” One of Brishen’s eyebrows slid upward.  “I thought we were hag and dead eel.  I think I like those comparisons more.”  He shoved his barely-touched potato to the edge of his plate with his knife tip, upper lip curled in revulsion to reveal a gleaming white fang. Ildiko laughed and stabbed a piece of the potato off his plate.  She popped it into her mouth and chewed with gusto, eager to blunt the taste of scarpatine still lingering on her tongue.

What would you like for your own life, Kate, if you could choose?” “Anything?” “Of course anything.” “That’s really easy, Aunty Ivy.” “Go on then.” “A straw hat...with a bright scarlet ribbon tied around the top and a bow at the back. A tea-dress like girls used to wear, with big red poppies all over the fabric. A pair of flat, white pumps, comfortable but really pretty. A bicycle with a basket on the front. In the basket is a loaf of fresh bread, cheese, fruit oh...and a bottle of sparkly wine, you know, like posh people drink. “I’m cycling down a lane. There are no lorries or cars or bicycles. No people – just me. The sun is shining through the trees, making patterns on the ground. At the end of the lane is a gate, sort of hidden between the bushes and trees. I stop at the gate, get off the bike and wheel it into the garden. “In the garden there are flowers of all kinds, especially roses. They’re my favourite. I walk down the little path to a cottage. It’s not big, just big enough. The front door needs painting and has a little stained glass window at the top. I take the food out of the basket and go through the door. “Inside, everything is clean, pretty and bright. There are vases of flowers on every surface and it smells sweet, like lemon cake. At the end of the room are French windows. They need painting too, but it doesn’t matter. I go through the French windows into a beautiful garden. Even more flowers there...and a veranda. On the veranda is an old rocking chair with patchwork cushions and next to it a little table that has an oriental tablecloth with gold tassels. I put the food on the table and pour the wine into a glass. I’d sit in the rocking chair and close my eyes and think to myself... this is my place.” From A DISH OF STONES

Losing the exchange booths and going to Hawaii had made my mother stronger. The Korean character has always been deeply colored by Confucian ideals, and that tradition was passed on to the Zainichi community. Roughly put, Confucianism was about respecting your elders. In our household, that basically translated to “the wife and child are forbidden to oppose the head of the house.” So at meals, my mother always served the old man two more dishes than herself or me. But after my parents came back from Hawaii, that number increased to four. “What’s with all the extra dishes lately?” my father asked one day after dinner, patting his bulging belly. My mother, who was in the kitchen, cleaning up, chirped, “I was hoping you’d get diabetes.

They began collecting dishes and clearing the table while Swanny sat and watched them in confusion. “Now wait a minute. I was forbidden to help and was ordered to maintain my station, but you guys are all helping.” “I don’t much believe there’s such a thing as woman’s work,” Frank said. “I’ve always brought my boys up to help out whether it’s with the cooking or cleaning. Now, their mother will give orders and usually I’m not one to teach my children to disobey their mother, but there are times, and this is one of them, when you just don’t listen to her.” Amusement flared in Swanny’s eyes. “Ah, okay. I think I get it now. I should get my ass up and help no matter what she told me.” Frank nodded and handed him a stack of dishes. “Exactly.

Invite Wonder What if you bowed before every dandelion you met and wrote love letters to squirrels and pigeons who crossed your path? What if scrubbing the dishes became an act of single reverence for the gift of being washed clean, and what if the rhythmic percussion of chopping carrots became the drumbeat of your dance? What if you stepped into the shower each morning only to be baptized anew and sent forth to serve the grocery bagger, the bank teller, and the bus driver through simple kindness? And what if the things that make your heart dizzy with delight were no longer stuffed into the basement of your being and allowed out to play in the lush and green fields? There are two ways to live in this world: As if everything were enchanted or nothing at all.

Once there was a little girl who played her music for a little boy in the wood. She was small and dark, he was tall and fair, and the two of them made a fancy pair as they danced together, dancing to the music the little girl heard in her head. Her grandmother had told her to beware the wolves that prowled in the wood, but the little girl knew the little boy was not dangerous, even if he was the king of the goblins. Will you marry me, Elisabeth? the little boy asked, and the little girl did not wonder at how he knew her name. Oh, she replied, but I am too young to marry. Then I will wait, the little boy said. I will wait as long as you remember. And the little girl laughed as she danced with the Goblin King, the little boy who was always just a little older, a little out of reach. As the seasons turned and the years passed, the little girl grew older but the Goblin King remained the same. She washed the dishes, cleaned the floors, brushed her sister’s hair, yet still ran to the forest to meet her old friend in the grove. Their games were different now, truth and forfeit and challenges and dares. Will you marry me, Elisabeth? the little boy asked, and the little girl did not yet understand his question was not part of a game. Oh, she replied, but you have not yet won my hand. Then I will win, the little boy said. I will win until you surrender. And the little girl laughed as she played against the Goblin King, losing every hand and every round. Winter turned to spring, spring to summer, summer into autumn, autumn back into winter, but each turning of the year grew harder and harder as the little girl grew up while the Goblin King remained the same. She washed the dishes, cleaned the floors, brushed her sister’s hair, soothed her brother’s fears, hid her father’s purse, counted the coins, and no longer went into the woods to see her old friend. Will you marry me, Elisabeth? the Goblin King asked. But the little girl did not reply.

Sheila and Hugh Resting in arms Testing your charms Repeating a ritualized “I love you” Sharing a fight Or a kiss in the night Shrugging when friends ask “What’s new?” After the wedding Her hips started spreading His hair line began to recede They remained together Out of habit now And not out of any great need He’ll show up from work Showing signs of strain While her day was spent cleaning Letting the soap operas wash her brain . . . He reads the evening paper She calls him in to eat They share their meal silently She’s bored, he’s just beat Then they climb the stairs Multiplying the monotony With each step they take The hours spent sleeping They find more satisfying Than those spent awake He removes his work clothes She puts on her curlers and cream Hoping the sheets will protect them From the demon of daily routine Then he clicks off the lamp And the darkness holds no noise For in the dark you can be anyone Housewives will be girls And businessmen boys . . . “I love you, Sheila” I love you, Hugh” But she’s deciding on dishes And his thoughts are all askew And the sheets supply refuge For this perpetual pair Neither really knowing anymore Why the other one is there

There’s a line from Blaise Pascal I read. Basically, it says: “All of man’s troubles arise because he cannot sit in a room quietly by himself.” If you could just sit for thirty minutes and be happy, you are successful. That is a very powerful place to be, but very few of us get there. [6] I think of happiness as an emergent property of peace. If you’re peaceful inside and out, that will eventually result in happiness. But peace is a very hard thing to come by. The irony is the way most of us try to find peace is through war. When you start a business, in a way, you’re going to war. When you struggle with your roommates as to who should clean the dishes, you’re going to war. You’re struggling so you can have some sense of security and peace later. In reality, peace is not a guarantee. It’s always flowing. It’s always changing. You want to learn the core skill set of flowing with life and accepting it in most cases. [8] You can get almost anything you want out of life, as long as it’s one thing and you want it far more than anything else. In my own personal experience, the place I end up the most is wanting to be at peace. Peace is happiness at rest, and happiness is peace in motion. You can convert peace into happiness anytime you want. But peace is what you want most of the time. If you’re a peaceful person, anything you do will be a happy activity. Today, the way we think you get peace is by resolving all your external problems. But there are unlimited external problems. The only way to actually get peace on the inside is by giving up this idea of problems. [77]

It is hard to provide and cook so simple and clean a diet as will not offend the imagination; but this, I think, is to be fed when we feed the body; they should both sit down at the same table. Yet perhaps this may be done. The fruits eaten temperately need not make us ashamed of our appetites, nor interrupt the worthiest pursuits. But put an extra condiment on your dish, and it will poison you.

They tested every electrical system. They rebuilt instruments, checked circuits, wiggled wires, dusted plugs. They climbed into the dish and placed duct tape over every seam and rivet. They climbed back into the dish with brooms and scrubbing brushes and carefully swept it clean5 of what they referred to in a later paper as ‘white dielectric material’, or what is known more commonly as bird shit.

The Sun King had dinner each night alone. He chose from forty dishes, served on gold and silver plate. It took a staggering 498 people to prepare each meal. He was rich because he consumed the work of other people, mainly in the form of their services. He was rich because other people did things for him. At that time, the average French family would have prepared and consumed its own meals as well as paid tax to support his servants in the palace. So it is not hard to conclude that Louis XIV was rich because others were poor. But what about today? Consider that you are an average person, say a woman of 35, living in, for the sake of argument, Paris and earning the median wage, with a working husband and two children. You are far from poor, but in relative terms, you are immeasurably poorer than Louis was. Where he was the richest of the rich in the world’s richest city, you have no servants, no palace, no carriage, no kingdom. As you toil home from work on the crowded Metro, stopping at the shop on the way to buy a ready meal for four, you might be thinking that Louis XIV’s dining arrangements were way beyond your reach. And yet consider this. The cornucopia that greets you as you enter the supermarket dwarfs anything that Louis XIV ever experienced (and it is probably less likely to contain salmonella). You can buy a fresh, frozen, tinned, smoked or pre-prepared meal made with beef, chicken, pork, lamb, fish, prawns, scallops, eggs, potatoes, beans, carrots, cabbage, aubergine, kumquats, celeriac, okra, seven kinds of lettuce, cooked in olive, walnut, sunflower or peanut oil and flavoured with cilantro, turmeric, basil or rosemary … You may have no chefs, but you can decide on a whim to choose between scores of nearby bistros, or Italian, Chinese, Japanese or Indian restaurants, in each of which a team of skilled chefs is waiting to serve your family at less than an hour’s notice. Think of this: never before this generation has the average person been able to afford to have somebody else prepare his meals. You employ no tailor, but you can browse the internet and instantly order from an almost infinite range of excellent, affordable clothes of cotton, silk, linen, wool and nylon made up for you in factories all over Asia. You have no carriage, but you can buy a ticket which will summon the services of a skilled pilot of a budget airline to fly you to one of hundreds of destinations that Louis never dreamed of seeing. You have no woodcutters to bring you logs for the fire, but the operators of gas rigs in Russia are clamouring to bring you clean central heating. You have no wick-trimming footman, but your light switch gives you the instant and brilliant produce of hardworking people at a grid of distant nuclear power stations. You have no runner to send messages, but even now a repairman is climbing a mobile-phone mast somewhere in the world to make sure it is working properly just in case you need to call that cell. You have no private apothecary, but your local pharmacy supplies you with the handiwork of many thousands of chemists, engineers and logistics experts. You have no government ministers, but diligent reporters are even now standing ready to tell you about a film star’s divorce if you will only switch to their channel or log on to their blogs. My point is that you have far, far more than 498 servants at your immediate beck and call. Of course, unlike the Sun King’s servants, these people work for many other people too, but from your perspective what is the difference? That is the magic that exchange and specialisation have wrought for the human species.

Though the rooms were deserted, there was no speck of dust, and I would learn that none could cross the marble threshold. However I tracked upon it, the floor was always clean, the tables gleaming. The ashes vanished from the fireplace, the dishes washed themselves, and the firewood regrew overnight. In the pantry there were jars of oil and wine, bowls of cheese and barley-grain, always fresh and full.

When you’re in the midst of a depressive episode, cleaning your house comes in on the List of Things You Want to Do somewhere after taunting a hive of bees and tap-dancing on live television. Everything is just awful. It’s a struggle to walk to the bathroom. Making dinner seems more impossible than advanced calculus. Getting out of bed is a vague, distant dream that seems like it may never come true. Meanwhile, the mess gets worse and worse. It seems impossible that you’re contributing to this, since that would require some sort of energy on your part. But the mess is getting worse, and not only can you not figure out how that’s happening, you sure as hell can’t figure out how to try to make it better, because of that whole “no energy to spare to even think about it” problem. If you do feel like expending any energy toward doing anything at all, you’re more likely to try to feed yourself or, by some miracle, take a shower rather than doing the dishes.

If you find yourself in a funk or feeling unmotivated with life, make a small goal. Start with a small area of chaos in your life. Make a short list of two or three things and check them off. This may help you feel like you are progressing. Wash the dishes, clean the closet, sweep the porch, organize your food pantry, or clean out your car. You don’t need to go out and run a marathon. Instead, set a smaller goal. Walk 5,000 or 10,000 steps. In order to do that, you must start with one.

For example, suppose you intend to clean your home. You normally need five hours to make it appear spotless. This allows for vacuuming and mopping the floors, cleaning the countertops, washing the dishes, dusting and polishing the furniture, cleaning the appliances, washing the windows, sweeping the patio, and more. Now, impose a challenging time limit upon yourself. For instance, rather than allowing yourself five hours, give yourself two hours. Then, get as much cleaning done as possible in those two hours.

Meanwhile the Zenias of this world are abroad in the land, plying their trade, cleaning out male pockets, catering to male fantasies. Male fantasies, male fantasies, is everything run by male fantasies? Up on a pedestal or down on your knees, it's all a male fantasy: that you're strong enough to take what they dish out, or else too weak to do anything about it. Even pretending you aren't catering to male fantasies is a male fantasy: pretending you're unseen, pretending you have a life of your own, that you can wash your feet and comb your hair unconscious of the ever-present watcher peering through the keyhole, peering through the keyhole in your own head, if nowhere else. You are a woman with a man inside watching a woman. You are your own voyeur. The Zenias of this world have studied this situation and turned it to their own advantage; they haven't let themselves be moulded into male fantasies, they've done it themselves. They've slipped sideways into dreams; the dreams of women too, because women are fantasies for other women, just as they are for men. But fantasies of a different kind.

Needless to say, cooking for a man with such a delicate palate can be challenging and every once in a while I like to make something that isn't served with a glass of milk and a side of applesauce. This can be difficult with a husband with such discriminating taste buds. Difficult, but not impossible, if you're willing to lie. Which I am.   During the winter months I love to make soups and one of my favorites is taco soup. It has all of the basic food groups in one bowl; meat, veggies, beans, and Fritos. It's perfection. I've been warming bodies and cleaning colons with this recipe for years. However, when I met my husband he advised he didn't like beans, so he couldn't eat taco soup. This was not the response I hoped for.   I decided to make it for him anyway. The first time I did I debated whether to add beans. I knew he wouldn't eat it if I did, but I also knew the beans were what gave it the strong flavor. I decided the only way to maintain the integrity of the soup was to sacrifice mine. I lied to him about the ingredients. Because my husband is not only picky but also observant, I knew I couldn't just dump the beans into the soup undetected. Rather, I had to go incognito. For that, I implored the use of the food processor, who was happy to accommodate after sitting in the cabinet untouched for years.   I dumped the cans of beans in the processor and pureed them into a paste. I then dumped the paste into the taco soup mixture, returning the food processor to the cabinet where it would sit untouched for another six months.   When it came time to eat, I dished out a heaping bowl of soup and handed it to my husband. We sat down to eat and I anxiously awaited his verdict, knowing he was eating a heaping bowl of deceit.   “This is delicious. What's in it?” he asked, in between mouthfuls of soup.   “It's just a mixture of taco ingredients,” I innocently replied, focusing on the layer of Fritos covering my bowl.   “Whatever it is, it's amazing,” he responded, quickly devouring each bite.   At that moment I wanted nothing more than to slap the spoon out of his hand and yell “That's beans, bitch!” However, I refrained because I'm classy (and because I didn't want to clean up the mess).

Competition is the spice of sports; but if you make spice the whole meal you'll be sick. The simplest single-celled organism oscillates to a number of different frequencies, at the atomic, molecular, sub-cellular, and cellular levels. Microscopic movies of these organisms are striking for the ceaseless, rhythmic pulsation that is revealed. In an organism as complex as a human being, the frequencies of oscillation and the interactions between those frequencies are multitudinous. -George Leonard Learning any new skill involves relatively brief spurts of progress, each of which is followed by a slight decline to a plateau somewhat higher in most cases than that which preceded it…the upward spurts vary; the plateaus have their own dips and rises along the way…To take the master’s journey, you have to practice diligently, striving to hone your skills, to attain new levels of competence. But while doing so–and this is the inexorable–fact of the journey–you also have to be willing to spend most of your time on a plateau, to keep practicing even when you seem to be getting nowhere. (Mastery, p. 14-15). Backsliding is a universal experience. Every one of us resists significant change, no matter whether it’s for the worse or for the better. Our body, brain and behavior have a built-in tendency to stay the same within rather narrow limits, and to snap back when changed…Be aware of the way homeostasis works…Expect resistance and backlash. Realize that when the alarm bells start ringing, it doesn’t necessarily mean you’re sick or crazy or lazy or that you’ve made a bad decision in embarking on the journey of mastery. In fact, you might take these signals as an indication that your life is definitely changing–just what you’ve wanted….Be willing to negotiate with your resistance to change. Our preoccupation with goals, results, and the quick fix has separated us from our own experiences…there are all of those chores that most of us can’t avoid: cleaning, straightening, raking leaves, shopping for groceries, driving the children to various activities, preparing food, washing dishes, washing the car, commuting, performing the routine, repetitive aspects of our jobs….Take driving, for instance. Say you need to drive ten miles to visit a friend. You might consider the trip itself as in-between-time, something to get over with. Or you could take it as an opportunity for the practice of mastery. In that case, you would approach your car in a state of full awareness…Take a moment to walk around the car and check its external condition, especially that of the tires…Open the door and get in the driver’s seat, performing the next series of actions as a ritual: fastening the seatbelt, adjusting the seat and the rearview mirror…As you begin moving, make a silent affirmation that you’ll take responsibility for the space all around your vehicle at all times…We tend to downgrade driving as a skill simply because it’s so common. Actually maneuvering a car through varying conditions of weather, traffic, and road surface calls for an extremely high level of perception, concentration, coordination, and judgement…Driving can be high art…Ultimately, nothing in this life is “commonplace,” nothing is “in between.” The threads that join your every act, your every thought, are infinite. All paths of mastery eventually merge. [Each person has a] vantage point that offers a truth of its own. We are the architects of creation and all things are connected through us. The Universe is continually at its work of restructuring itself at a higher, more complex, more elegant level . . . The intention of the universe is evolution. We exist as a locus of waves that spreads its influence to the ends of space and time. The whole of a thing is contained in each of its parts. We are completely, firmly, absolutely connected with all of existence. We are indeed in relationship to all that is.

What kind of life can two men have together, anyway? All this love you talk about--isn't it just that you want to be made to feel strong? You want to go out and be the big laborer and bring home the money, and you want me to stay here and wash the dishes and cook the food and clean this miserable closet of a room and kiss you when you come in through that door and lie with you at night and be your little girl. That's what you want. That's what you mean and that's all you mean when you say you love me. You say I want to kill you. What do you think you've been doing to me?

If you mean how come I lived so long, it’s because I never had no dratted fool of a husband to aggravate me into kickin’ the bucket. Clean livin’ an’ high thinkin’ an’ a slug o’ my own homemade damson gin at suppertime’s as good an answer as any if you got to write somethin’. It’s them vitamins in the gin, see? Blasts open the arteries an’ keeps the blood circulatin’. Wouldn’t hurt you to try some, sonny. You look kind o’ peaked to me. Trouble with you young’uns nowadays, settin’ around on your backsides pesterin’ folks that’s got work to do so’s you can dish out tripe for the papers ’stead o’ doin’ a decent hand’s turn yourselves now and then.

You look a little glum these days,” he said. “You think so?” I said. “You must be thinking about things too much in the middle of the night,” he said. “I’ve stopped thinking about things at night.” “How’d you manage that?” “When I get depressed, I start to clean. Even if it’s two or three in the morning. I wash the dishes, wipe off the stove, mop the floor, bleach the dish towels, organize my desk drawers, iron every shirt in sight,” he said, stirring his drink with his finger. “I do that till I’m exhausted, then I have a drink and go to sleep. In the morning I get up and by the time I’m putting on my socks I can’t even remember what it was I was thinking about.

To My Favorite 17-Year-Old High School Girl Do you realize that if you had started building the Parthenon on the day you were born you would be all done in only one more year? Of course, you couldn’t have done it alone, so never mind, you’re fine just as you are. You are loved simply for being yourself. But did you know that at your age Judy Garland was pulling down $150,000 a picture, Joan of Arc was leading the French army to victory, and Blaise Pascal had cleaned up his room? No wait, I mean he had invented the calculator. Of course, there will be time for all that later in your life after you come out of your room and begin to blossom, or at least pick up all your socks. For some reason, I keep remembering that Lady Jane Grey was Queen of England when she was only fifteen, but then she was beheaded, so never mind her as a role model. A few centuries later, when he was your age, Franz Schubert was doing the dishes for his family but that did not keep him from composing two symphonies, four operas, and two complete Masses as a youngster. But of course that was in Austria at the height of romantic lyricism, not here in the suburbs of Cleveland. Frankly, who cares if Annie Oakley was a crack shot at 15 or if Maria Callas debuted as Tosca at 17? We think you are special by just being you, playing with your food and staring into space. By the way, I lied about Schubert doing the dishes, but that doesn’t mean he never helped out around the house.

Garnish soft comfort foods with crunchy crumbs, toasted nuts, or crisp bits of bacon to make things interesting. Serve rich meats with bright, acidic sauces and clean-tasting blanched or raw vegetables. Serve mouth-drying starches with mouthwatering sauces, and recognize that a well-dressed, juicy salad can serve as both a side dish and a sauce. On the other hand, pair simply cooked meats, such as grilled steak or poached chicken, with roasted, sautéed, or fried vegetables glazed with Maillard’s dark lacquer. Let the seasons inspire you; foods that are in season together naturally complement one another on the plate. For example, corn, beans, and squash grow as companions in the field, then the three sisters find their way together into succotash. Tomatoes, eggplant, zucchini, and basil become ratatouille, tian, or caponata depending on where you are on the Mediterranean coast. Sage, a hardy winter herb, is a natural complement to winter squash because its leaves—and its flavor—stand up to the cold of winter.

this in mind, she felt this was the best possible thing she could give someone who was every bit as lost. A soccer pitch. She could hear voices through the open door of the pizzeria, but she didn’t go in. It was best that way, she felt. The recreation center was empty, but the door of the refrigerator was ajar. The rat teeth marks on the rubber seal of the door made it clear enough what had happened. The cellophane over the plate had been chewed away and every last crumb of peanut butter and Nutella on it had been licked clean. On its way out the rat had stumbled on Britt-Marie’s tin of baking soda, overturning it on the dish rack. There were tracks in the white dust. Two pairs, in fact. The rat had been there on a date, or a meeting, or whatever they called it these days. Britt-Marie sat on one of the stools for a long time, with a towel in her lap. Then she mopped her face and cleaned the kitchen. Washed up and disinfected and made sure everything was spotless. Patted the coffee machine, which had once been damaged

... If I am correct... ... the secret to this sauce is honey and balsamic vinegar ." "Got it one, sir! Both ingredients have a mild sweetness that adds a layer of richness to the dish. The tartness of the vinegar ties it all together, ensuring the sweetness isn't too cloying and giving the overall dish a clean, pure aftertaste. The guide told me that Hokkaido bears really love their honey... ... so I tried all kinds of methods to add it to my recipe!" "Is that how he gave his sauce a rich, clean flavor powerful enough to cause the Gifting? Unbelievable! That's our Master Yukihira!" Something doesn't add up. A little honey and vinegar can't be enough to create that level of aftertaste. There has to be something else to it. But what? "...?! I got it! I know what you did! You caramelized the honey!" CARAMELIZATION Sugars oxidize when heated, giving them a golden brown color and a nutty flavor. Any food that contains sugar can be caramelized, making caramelization an important technique in everything from French cooking to dessert making. "I started out by heating the honey until it was good and caramelized. Then I added some balsamic vinegar to stretch it and give it a little thickness. Once that was done, I poured it over some diced onions and garlic that I'd sautéed in another pan, added some schisandra berries and then let it simmer. After it had reduced, I poured bear stock over it and seasoned it with a little salt... The result was a deep, rich sauce perfect for emphasizing the natural punch of my Bear-Meat Menchi Katsu!" "Oho! You musta come up with that idea while I was relaxing with my cup o' chai! Not bad, Yukihira-chin! Not bad at all! Don'tcha think?" "Y-yes, sir..." Plus, there is no debating how well honey pairs well with bear meat. The Chinese have long considered bear paws a great delicacy... ... because of the common belief that the mellow sweetness of the honey soaks into a bear's paw as it sticks it into beehives and licks the honey off of it. What a splendid idea pairing honey with bear meat, each accentuating the other... ... then using caramelization and balsamic vinegar to mellow it to just the right level. It's a masterful example of using both flavor subtraction and enhancement in the same dish!

And this, too, is something that the pagans understood. Consider the word integrity. It does not mean sincerity; that and a really fine pumpkin patch won’t get you much. The man of integrity is integrated. He does not make his moral decisions ad hoc, reckoning up advantages, or gauging his feelings. He sees, too, that all of the virtues are related to one another, and are meant to inform the whole life of a man. He therefore would no more cheat a customer than he would commit adultery. He would no more lie under oath than he would flee from his post in time of war. He would no more spread rumors about his enemy than he would sprinkle rat poison upon a beggar’s dish. His honesty is brave; his chastity is generous; his great-heartedness is clean. But the divorce regime teaches and rewards dis-integrity. And one can no more build a great nation or even a good, solid town upon dis-integrated people, than one can build a town hall out of straw, or a church out of dust. Again, the evil principle is that the sexual gratification of adults must be met; no customs or laws may stand in its way. The principle is a universal solvent. Nothing can contain it.

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

I worked on a new dish while you were away. A pudding." She ties her apron tight around her waist. "Milk, cream, vanilla, eggs, and sugar." "Oh," I say, slightly unsettled at the jauntiness of her tone, at its certainty. "A custard? Did it curdle?" She ignores my question and tells me that she garnished her pudding with branches of preserved barberries. She asks if I would like to see it. But before I can answer she scuttles to the pantry, returning with a clean pudding cloth over one arm, and my best platter----on which wobbles a custard as large and pale as a harvest moon. Atop are woven branches of barberries that wink like garnets. For a second I am speechless. Her creation---for it is nothing less---is picture-perfect. She offers me an egg spoon and jabs at the platter. "Go on, Miss Eliza. I saved it for you to taste first." I dip the spoon into the custard's wrinkled rind and lift it swiftly, curiously, to my lips. As I do so, I'm aware of a sense of serenity washing through me. My anguish over dedications, the lurking accusatory voice that lives inside my head, all of it slips away. And there is only cream and vanilla. It occurs to me that although this glorious pudding is her creation, Ann is partly my creation, and I am partly her creation. Cooking and tasting have provided their own stage and we are performing on it at this very moment.

Lillian’s lashes lowered as she let him ease her closer, his hand sliding over the length of her spine. Her breasts and waist felt swollen within the insulating grip of her corset, and she suddenly longed to be rid of it. Taking as deep a breath as the stays would allow, she became aware of a sweetly spicy scent in the air. “What is that?” she murmured, drawing in the fragrance. “Cinnamon and wine…” Turning in the circle of his arms, she looked around the spacious bedroom, past the poster bed to the small table that had been set near the window. There was a covered silver dish on the table, from which a few traces of sweet-scented steam were still visible. Perplexed, she twisted back to look at Marcus. “Go and find out,” he said. Curiously Lillian went to investigate. Taking hold of the cover’s handle, which had been wrapped with a linen napkin, she lifted the lid, letting a soft burst of intoxicating fragrance into the air. Momentarily puzzled, Lillian stared at the dish, and then burst out laughing. The white porcelain dish was filled with five perfect pears, all standing on end, their skin gleaming and ruby-red from having been poached in wine. They sat in a pool of clear amber sauce that was redolent of cinnamon and honey. “Since I couldn’t obtain a pear from a bottle for you,” came Marcus’s voice from behind her, “this was the next best alternative.” Lillian picked up a spoon and dug into one of the melting-soft pears, lifting it to her lips with relish. The bite of warm, wine-soaked fruit seemed to dissolve in her mouth, the spiced honey sauce causing a tingle in the back of her throat. “Mmmm…” She closed her eyes in ecstasy. Looking amused, Marcus turned her to face him. His gaze fell to the corner of her lips, where a stray drop of honey sauce glittered. Ducking his head, he kissed and licked away the sticky drop, the caress of his mouth causing a new pleasurable ache deep inside her. “Delicious,” he whispered, his lips settling more firmly, until she felt as if her blood were flowing in streams of white-hot sparks. She dared to share the taste of wine and cinnamon with him, tentatively exploring his mouth with her tongue, and his response was so encouraging that she wrapped her arms around his neck and pressed herself closer. He was delicious, the taste of his mouth clean and sweet, the feel of his lean, solid body immeasurably exciting. Her lungs expanded with shaky-hot breaths, restrained by the clench of her corset stays, and she broke the kiss with a gasp. “I can’t breathe.” Wordlessly Marcus turned her around and unfastened the gown. Reaching her corset, he untied the laces and loosened them with a series of expert tugs, until the stays expanded and Lillian gulped in relief. “Why did you lace so tightly?” she heard him ask. “Because the dress wouldn’t fasten otherwise. And because, according to my mother, Englishmen prefer their women to be narrow-waisted.” Marcus snorted as he eased her back to face him. “Englishmen prefer women to have larger waists in lieu of fainting from lack of oxygen. We’re rather practical that way.” Noticing that the sleeve of her unfastened gown had slipped over her white shoulder, he lowered his mouth to the smooth curve.

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

Caramel Apple Bundt Cake For people. Cake 1½ cups flour 1 cup pecans 2 teaspoons baking powder ½ teaspoon baking soda 1½ teaspoons cinnamon ¾ teaspoon nutmeg ¾ teaspoon cloves ¼ teaspoon salt 2 medium apples, peeled and cored ½ cup sugar + extra 1¼ sticks (10 tablespoons) butter at room temperature + extra for greasing the pan 1 cup packed dark brown sugar 2 large eggs at room temperature 1 cup applesauce Preheat oven to 350ºF. Place the flour, pecans, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a food processor and pulse until the pecans are fine. Transfer the flour mixture to a bowl. Insert the grating disk and grate the apples. Take 1 tablespoon of sugar out of the plain sugar and set it aside. Cream the butter with the sugars. Beat in the eggs. Alternate adding the applesauce and the flour mixture until completely combined. Stir in the grated apples. Grease the Bundt pan liberally. Sprinkle the extra sugar on the butter. You may need another tablespoon of sugar for full coverage. Use a cooking spoon to ladle the batter into the Bundt pan and smooth the top. Bake 40 minutes or until it begins to pull away from the sides and a cake tester comes out clean. Allow to rest on a baking rack about 5 to 10 minutes. Loosen the edges, and flip onto the rack. When cool, top with caramel. Caramel 4 tablespoons unsalted butter 1 cup packed dark brown sugar ¼ cup heavy cream Place the ingredients in a deep microwave-safe dish (I used a 4-cup Pyrex measuring cup). Microwave in short bursts, stirring occasionally, until it bubbles up and the sugar melts. (You may find that you even like it if the sugar doesn’t melt!) Swedish Tea Ring For people.

Every few months or so at home, Pops had to have Taiwanese ’Mian. Not the Dan-Dan Mian you get at Szechuan restaurants or in Fuchsia Dunlop’s book, but Taiwanese Dan-Dan. The trademark of ours is the use of clear pork bone stock, sesame paste, and crushed peanuts on top. You can add chili oil if you want, but I take it clean because when done right, you taste the essence of pork and the bitterness of sesame paste; the texture is somewhere between soup and ragout. Creamy, smooth, and still soupy. A little za cai (pickled radish) on top, chopped scallions, and you’re done. I realized that day, it’s the simple things in life. It’s not about a twelve-course tasting of unfamiliar ingredients or mass-produced water-added rib-chicken genetically modified monstrosity of meat that makes me feel alive. It’s getting a bowl of food that doesn’t have an agenda. The ingredients are the ingredients because they work and nothing more. These noodles were transcendent not because he used the best produce or protein or because it was locally sourced, but because he worked his dish. You can’t buy a championship. Did this old man invent Dan-Dan Mian? No. But did he perfect it with techniques and standards never before seen? Absolutely. He took a dish people were making in homes, made it better than anyone else, put it on front street, and established a standard. That’s professional cooking. To take something that already speaks to us, do it at the highest level, and force everyone else to step up, too. Food at its best uplifts the whole community, makes everyone rise to its standard. That’s what that Dan-Dan Mian did. If I had the honor of cooking my father’s last meal, I wouldn’t think twice. Dan-Dan Mian with a bullet, no question.

Chicken Francese, or lamb chops, or plump spinach gnocchi that she'd roll out by hand and drop into boiling salt water. When her brothers came home for the holidays, she'd spend days in the kitchen, preparing airy latkes and sweet and sour brisket; roast turkey with chestnut stuffing; elaborately iced layer cakes. She'd stay in the kitchen for hours, cooking dish after dish, hoping that all the food would somehow conceal their father's absence; hoping that the meals would take the taste of grief out of their mouths. "After my father died, I think cooking saved me. It was the only thing that made me happy. Everything else felt so out of control. But if I followed a recipe, if I used the right amounts of the right ingredients and did everything I was supposed to do..." She tried to explain it- how repetitive motions of peeling and chopping felt like a meditation, the comfort of knowing that flour and yeast, oil and salt, combined in the correct proportions, would always yield a loaf of bread; the way that making a shopping list could refocus her mind, and how much she enjoyed the smells of fresh rosemary, of roasting chicken or baking cookies, the velvety feel of a ball of dough at the precise moment when it reached its proper elasticity and could be put into an oiled bowl, under a clean cloth, to rise in a warm spot in the kitchen, the same step that her mother's mother's mother would have followed to make the same kind of bread. She liked to watch popovers rising to lofty heights in the oven's heat, blooming out of their tins. She liked the sound of a hearty soup or grain-thickened stew, simmering gently on a low flame, the look of a beautifully set table, with place cards and candles and fine china. All of it pleased her.

Cutting Board Maintenance Moisturize! Once a month I spend some quality time, just me and my cutting board family. Wood is porous and kind of alive—it expands and contracts, absorbs moisture and dries out. Without any TLC even the best wooden cutting board can crack, warp, or even rot from the inside. Luckily, all you need to prevent all of that is monthly moisturization. 1. Start with a clean and dry board: Using a soft dish sponge, scrub clean with dish soap. Remove any tough stains with a mixture of baking soda and water. Never use any harsh abrasives like bleach or steel wool. Rinse and then dry the board with a towel and leave it standing on its edge to fully dry. (If you can, it’s best to store your board standing on its edge when not in use so moisture doesn’t fester underneath.) When washing your board, be sure to wet both sides. This ensures that both sides are equally moist and dry at the same rate to prevent warping. 2. Apply a generous layer of food-grade mineral oil: Lay the board flat so excess oil doesn’t run off, and use your hands to spread a thick layer of mineral oil all over one side, rubbing into the edges and any grooves. Why mineral oil? Unlike most other oils, such as canola, olive, or coconut, mineral oil is totally flavorless and won’t grow rancid 3. Give it time to soak in: Let it sit for a few hours and preferably overnight to drink in as much oil as possible. 4. Buff and repeat: Use a towel to rub away any excess oil the board didn’t soak up. Next, buff the board, rubbing in any last remnants of oil. It should not feel slick or greasy when you’re done. Flip and repeat on the other side. • Level up: To give your board an almost velvety feel, after oiling both sides, rub them down with board cream. Board cream is a mixture of food-grade mineral oil and beeswax that you can purchase or make yourself. Using a towel, rub a thin, even layer all over the board. No need to wipe it off after.

The rest of the house was perfectly in order, as it always is, thanks to my system. It doesn’t have a name—I just call it my system. Let’s say a person is down in the dumps, or maybe just lazy, and they stop doing the dishes. Soon the dishes are piled sky-high and it seems impossible to even clean a fork. So the person starts eating with dirty forks out of dirty dishes and this makes the person feel like a homeless person. So they stop bathing. Which makes it hard to leave the house. The person begins to throw trash anywhere and pee in cups because they’re closer to the bed. We’ve all been this person, so there is no place for judgment, but the solution is simple: Fewer dishes. They can’t pile up if you don’t have them. This is the main thing, but also: Stop moving things around. How much time do you spend moving objects to and from? Before you move something far from where it lives, remember you’re eventually going to have to carry it back to its place—is it really worth it? Can’t you read the book standing right next to the shelf with your finger holding the spot you’ll put it back into? Or better yet: don’t read it. And if you are carrying an object, make sure to pick up anything that might need to go in the same direction. This is called carpooling. Putting new soap in the bathroom? Maybe wait until the towels in the dryer are done and carry the towels and soap together. Maybe put the soap on the dryer until then. And maybe don’t fold the towels until the next time you have to use the restroom. When the time comes, see if you can put away the soap and fold towels while you’re on the toilet, since your hands are free. Before you wipe, use the toilet paper to blot excess oil from your face. Dinnertime: skip the plate. Just put the pan on a hot pad on the table. Plates are an extra step you can do for guests to make them feel like they’re at a restaurant. Does the pan need to be washed? Not if you only eat savory things out of it.

What to Do Tonight Tell your child, “You’re the expert on you. Nobody really knows you better than you know yourself, because nobody really knows what it feels like to be you.” Give your child a choice about something you may have previously decided for her. Or ask her opinion about something. (If they’re young, you can frame it as, “Do you think we should do it this way or that way?”) Have a family meeting where you problem solve together about what chores need to be done and who should do them. Give them options. Could they walk the dog instead of doing the dinner dishes? Take out the trash instead of cleaning the toilet? Do they want to do it each Sunday or each Wednesday? Morning or night? Keep a consistent schedule, but let them choose that schedule. Make a list of things your child would like to be in charge of, and make a plan to shift responsibility for some of these things from you to him or her. Ask your child whether something in his life isn’t working for him (his homework routine, bedtime, management of electronics) and if he has any ideas about how to make it work better. Do a cost-benefit analysis of any decision you make for your child that she sees differently. Tell your child about decisions you’ve made that, in retrospect, were not the best decisions—and how you were able to learn and grow from them. Have a talk in which you point out that your kid has got a good mind. Recall some times when he’s made a good decision or felt strongly about something and turned out to be right. If he’ll let you, make a list together of the things he’s decided for himself that have worked well. Tell your teen you want him to have lots of practice running his own life before he goes off to college—and that you want to see that he can run his life without running it into the ground before he goes away. Emphasize logical and natural consequences, and encourage the use of family meetings to discuss family rules or family policies more generally (e.g., no gaming during the week).

Just walking,” he said quickly. “I know it looks odd, but we didn’t come to the Lower City for trouble.” “We came here for love,” Romeo said earnestly. “Love,” the subcaptain echoed, sounding faintly amused. It was like the time when Paris was a child, and he’d accidentally knocked over a pile of expensive dishes waiting for the servants to clean them. The pile had tottered for several moments, but Paris hadn’t been able to grab and steady them, or even flee before the crash gave him away. He’d been too entranced by the oncoming disaster. It was like that now. Paris knew this was going to end badly, but he couldn’t seem to get his mouth working, and meanwhile Romeo was rambling enthusiastically. “Yes!” he said. “It’s my friend here—he fell in love with a girl who worked in his family’s kitchen, and she loved him in return, but when his father found out he was furious and had her cast out into the Lower City, and then he lied and forged letters and tried to make him believe she had renounced him. But my friend loved her too dearly and trusted her too deeply, and he discovered the truth, and so we’ve come to find her!” Paris found that his panic was turning into a peculiar sort of calm. They were doomed. If he was lucky, he would be executed along with Romeo. If not, he would be handed back to Lord Catresou. “And you, a Mahyanai, are helping him?” asked the subcaptain. “Because I love her as well,” Romeo said earnestly, “and I will see her happy though it breaks my heart in two. Lovely, kind Maretta with eyes like the summer sky at twilight. Have you seen her?” “No,” said the subcaptain, “but I’m not sure I’ve ever seen anyone so bad at lying, either.” Romeo looked uncommonly like a bird fluffing itself up for a mating display. “My love is as true as the stars are bright,” he said with terrifying intensity. “So is his.” The subcaptain’s mouth quirked. “Tiny and flickering and easily clouded over?” She doesn’t believe you, said Paris silently, so can you stop humiliating us? There is no shame in love! It shouldn’t have been possible to shout silently, but Romeo managed it.

The first thing I see when I get home from the hospital after midnight is the glint of the stainless steel oven in the semidarkness of the kitchen. The air smells sweet and eggy. I walk to the oven and pull open the door. Six white ramekins hold six perfect-looking crème caramels, and I wonder if they're safe to eat. It's been more than three hours since I turned off the oven. I remember a Swedish chef telling me years ago when I worked as a prep cook that unrefrigerated food will keep for four hours, but he also cleaned his fingernails with the tip of his chef's knife, so who knows. I pick up one of the dishes and sniff it. It smells fine. Without taking off my coat, I dig into a drawer for a spoon and eat the crème caramel in five seconds flat. The texture is silky and it tastes sweet and custardy, if not perfect. I pull the rest of the dishes from the oven to put in the fridge, telling myself one was enough. An extra treat at the end of a hard day. I've put three ramekins into the refrigerator when I can't stand it and dig into the second, eating more slowly this time, slipping out of my coat, savoring the custard on my tongue. Two is definitely enough, I'm thinking as I lick the inside of the cup, two is perfect. I'm picking up the remaining cup to put in the fridge but I turn instead, head for the bedroom with ramekin in hand. At least wait until you've gotten undressed and in bed, I told myself, surely you can wait. I make it as far as the doorway and I'm digging my spoon into a third caramel. Don't beat yourself up, I think when I'm done, it's just fake eggs and skim milk, a little sugar. It's for Cooking for Life, for God's sake, it can't be bad for you, but I feel bad somehow as I finish off the third ramekin. Okay, I'm satisfied now, I tell myself, and I can go to sleep. I get undressed , pull on my T-shirt and flannel boxers, head for the bathroom to brush my teeth, but suddenly I'm taking a detour to the kitchen, opening the fridge, staring at the three remaining custards. If I eat just one more, there'll be two left and I can take them to share with Benny tomorrow. That won't be so bad. I pick up the fourth ramekin, close the fridge, and eat as slowly as I can to truly appreciate the flavor. Restaurant desserts are easily as big as four of these little things.

The Sun King had dinner each night alone. He chose from forty dishes, served on gold and silver plate. It took a staggering 498 people to prepare each meal. He was rich because he consumed the work of other people, mainly in the form of their services. He was rich because other people did things for him. At that time, the average French family would have prepared and consumed its own meals as well as paid tax to support his servants in the palace. So it is not hard to conclude that Louis XIV was rich because others were poor. But what about today? Consider that you are an average person, say a woman of 35, living in, for the sake of argument, Paris and earning the median wage, with a working husband and two children. You are far from poor, but in relative terms, you are immeasurably poorer than Louis was. Where he was the richest of the rich in the world’s richest city, you have no servants, no palace, no carriage, no kingdom. As you toil home from work on the crowded Metro, stopping at the shop on the way to buy a ready meal for four, you might be thinking that Louis XIV’s dining arrangements were way beyond your reach. And yet consider this. The cornucopia that greets you as you enter the supermarket dwarfs anything that Louis XIV ever experienced (and it is probably less likely to contain salmonella). You can buy a fresh, frozen, tinned, smoked or pre-prepared meal made with beef, chicken, pork, lamb, fish, prawns, scallops, eggs, potatoes, beans, carrots, cabbage, aubergine, kumquats, celeriac, okra, seven kinds of lettuce, cooked in olive, walnut, sunflower or peanut oil and flavoured with cilantro, turmeric, basil or rosemary ... You may have no chefs, but you can decide on a whim to choose between scores of nearby bistros, or Italian, Chinese, Japanese or Indian restaurants, in each of which a team of skilled chefs is waiting to serve your family at less than an hour’s notice. Think of this: never before this generation has the average person been able to afford to have somebody else prepare his meals. You employ no tailor, but you can browse the internet and instantly order from an almost infinite range of excellent, affordable clothes of cotton, silk, linen, wool and nylon made up for you in factories all over Asia. You have no carriage, but you can buy a ticket which will summon the services of a skilled pilot of a budget airline to fly you to one of hundreds of destinations that Louis never dreamed of seeing. You have no woodcutters to bring you logs for the fire, but the operators of gas rigs in Russia are clamouring to bring you clean central heating. You have no wick-trimming footman, but your light switch gives you the instant and brilliant produce of hardworking people at a grid of distant nuclear power stations. You have no runner to send messages, but even now a repairman is climbing a mobile-phone mast somewhere in the world to make sure it is working properly just in case you need to call that cell. You have no private apothecary, but your local pharmacy supplies you with the handiwork of many thousands of chemists, engineers and logistics experts. You have no government ministers, but diligent reporters are even now standing ready to tell you about a film star’s divorce if you will only switch to their channel or log on to their blogs. My point is that you have far, far more than 498 servants at your immediate beck and call. Of course, unlike the Sun King’s servants, these people work for many other people too, but from your perspective what is the difference? That is the magic that exchange and specialisation have wrought for the human species.