Coat Season Quotes

Another cat? Perhaps. For love there is also a season; its seeds must be resown. But a family cat is not replaceable like a wornout coat or a set of tires. Each new kitten becomes its own cat, and none is repeated. I am four cats old, measuring out my life in friends that have succeeded but not replaced one another.

As we drove back to Enugu, I laughed loudly,above Fela's stringent singing. I laughed because Nsukka's untarred roads coat cars with dust in the harmattan and with sticky mud in the rainy season. Because the tarred roads spring potholes like surprise presents and the air smells of hills and history and the sunlight scatters the sand and turns it into gold dust. Because Nsukka could free something deep inside your belly that would rise up to your throat and come out as freedom song. As laughter.(299)

Season of life, huh?” I said. “Naw, I prefer this season of loss, this season of dying, for I think it is the world at its most true.

What happens when emotion is too big, when it fills the chest and the veins and the limbs? I imagine sunshine filling me until I shatter - leaving starburst-coated girl shrapnel strewn across this bed.

Autumn Days Yellow, mellow, ripened days, Sheltered in a golden coating; O'er the dreamy, listless haze, White and dainty cloudlets floating; Winking at the blushing trees, And the sombre, furrowed fallow; Smiling at the airy ease, Of the southward flying swallow. Sweet and smiling are thy ways, Beauteous, golden Autumn days.

On the table of consciousness, don't pick up the sugar-coated or well-seasoned lies by mistake. The truth has natural flavors.

It will be fine. Go and season the door, just like regular people do all the time.

Autumn is Nature's last party of the year. And dressing for the occasion, forests don their brightest attire, while the creatures follow suit with plush coats of fur. As the birds savor their final flights in the waning embers of light, Nature's children scamper about in search of manna for their winter pantries, pausing long enough to frolic in the heaps of newly fallen leaves." ["Autumn Suppers," Orange Coast Magazine, Oct. 1983]

Slavery is not an indefinable mass of flesh. It is a particular, specific enslaved woman, whose mind is active as your own, whose range of feeling is as vast as your own; who prefers the way the light falls in one particular spot in the woods, who enjoys fishing where the water eddies in a nearby stream, who loves her mother in her own complicated way, thinks her sister talks too loud, has a favorite cousin, a favorite season, who excels at dressmaking and knows, inside herself, that she is as intelligent and capable as anyone.

It was a pretty sight, and a seasonable one, that met their eyes when they flung the door open. In the fore-court, lit by the dim rays of a horn lantern, some eight or ten little field-mice stood in a semicircle, red worsted comforters round their throats, their fore-paws thrust deep into their pockets, their feet jigging for warmth. With bright beady eyes they glanced shyly at each other, sniggering a little, sniffing and applying coat-sleeves a good deal. As the door opened, one of the elder ones that carried the lantern was just saying, "Now then, one, two, three!" and forthwith their shrill little voices uprose on the air, singing one of the old-time carols that their forefathers composed in fields that were fallow and held by frost, or when snow-bound in chimney corners, and handed down to be sung in the miry street to lamp-lit windows at Yule-time.

My favorite season. World is so beautiful this time of year. There's a kinda peace that just falls on everything, even up here. It's like summer wear the world out, and by October everyone is just ready for a nap.

The tree is waiting. It has everything ready. Its fallen leaves are mulching the forest floor, and its roots are drawing up the extra winter moisture, providing a firm anchor against seasonal storms. Its ripe cones and nuts are providing essential food in this scarce time for mice and squirrels, and its bark is hosting hibernating insects and providing a source of nourishment for hungry deer. It is far from dead. It is in fact the life and soul of the wood. It’s just getting on with it quietly. It will not burst into life in the spring. It will just put on a new coat and face the world again.

The tree blossoms, and bears its fruit, which falls, rots, withers, and even the seed is lost! Go, count the rings of the oak and of the sycamore; the lie in circles, one about another, until the eye is blinded in striving to make out their numbers; and yet a full change of the seasons comes round while the stem is winding one of those little lines about itself, like the buffalo changing his coat, or the buck his horns; and what does it all amount to? There does the noble tree fill its place in the forest, loftier, and grander, and richer, and more difficult to imitate, than any of your pitiful pillars, for a thousand years, until the time which the Lord hath given it is full. Then come the winds, that you cannot see, to rive its bark; and the waters from the heavens, to soften its pores; and the rot, which all can feel and none can understand, to humble its pride and bring it to the ground. From that moment its beauty begins to perish. It lies another hundred years; a mouldering log, and then a mound of moss and earth; a sad effigy of a human grave.

One might imagine it’d be unpleasant, being sealed inside a tree. One might imagine, ah, pining. But the scent lightens despair. It’s perhaps a little like wearing a coat of armour except much nicer, because the armour is made of a substance through which the years themselves, formative, have run.

pistol holstered, he pulls on his sport coat and drops a spare magazine in one pocket, the radio-wave jammer in another.

She knew when sundown arrived each day, to the minute. Each day, she ran the new calculations: adding and subtracting seconds as the seasons waxed and waned.

I have raised you to respect every human being as singular. And you must extend that same respect into the past. Slavery is not an indefinable mass of flesh. It is a particular, specific enslaved woman whose mind is as active as your own, whose range of feelings as vast as your own, who prefers the way the light falls in one particular spot in the woods, who enjoys fishing where the water eddys in the nearby stream, who loves her mother in her own complicated way, thinks her sister talks to loud, has a favorite cousin, a favorite season, who excels at dress making, and knows inside herself that she is as intelligent and capable as anyone. Slavery is the same woman born in a world that loudly proclaims its love of freedom and describes this world in essential texts. A world in which these same professors hold this woman a slave. Hold her mother a slave, her father a slave, her daughter a slave. And when this woman peers back into the generations, all she sees is the enslaved. She can hope for more. She can imagine some future for her grandchildren, but when she dies, the world, which is really the only world she can really know, ends. For this woman enslavement is not a parable, it is damnation, it is the never ending night, and the length of that night is most of our history. Never forget that we were enslaved in this country longer than we have been free. Never forget that for 250 years black people were born into chains, whole generations followed by more generations who knew nothing but chains.

I have raised you to respect every human being as singular. And you must extend that same respect into the past. Slavery is not an indefinable mass of flesh. It is a particular, specific enslaved woman whose mind is as active as your own, whose range of feelings as vast as your own, who prefers the way the light falls in one particular spot in the woods, who enjoys fishing where the water eddys in the nearby stream, who loves her mother in her own complicated way, thinks her sister talks to loud, has a favorite cousin, a favorite season, who excels at dress making, and knows inside herself that she is as intelligent and capable as anyone. Slavery is the same woman born in a world that loudly proclaims its love of freedom and describes this world in essential texts. A world in which these same professors hold this woman a slave. Hold her mother a slave, her father a slave, her daughter a slave.

Loneliness, I’ve discovered–I discovered then–is a hard-to-define emotion. It’s the product of unfulfillment, a factor of frustration, and as such it is largely an emotion of negatives; it arises most often not from something that has, but from something that has not happened–a letter that has failed to arrive, a telephone that refuses to ring–and its worst feature is that its causes and its control are not governed by anything that you can do or can hope to do, but depend on the actions of some other. Thus it is that it has nothing to do with setting or with circumstance; it can descend on you anywhere, anytime, and as reasonlessly and as abruptly as a cloud can blot out the summer sun.

I could feel the threads from that world, threatening to pull me in, and I'd take whatever anchor I could get. Even if he was a blond nightmare. I lifted my head to look at him "How did you find me?" "Just lucky." The answer was smooth, but it felt like he blurted it out a litle too easily. I narrowd my eyes,but he continued."Why did you lie about the trolls?" "I didn't." We sat there looking at each other, two seasoned liars,until i couldn't take it anymore."Jack?" "Hmm?" "Thanks." My voice cracked a little. "If you hadn't shown up..." "If I hadn't shown up,you would have been fine.No need to get sappy on me when I've decided you mmight be some decent fun after all.Now,you happen to be wearing my nicest coat. I'll like very much to get it back, so let's take you home,shall we?

Final Disposition Others divided closets full of mother's things. From the earth, I took her poppies. I wanted those fandango folds of red and black chiffon she doted on, loving the wild and Moorish music of them, coating her tongue with the thin skin of their crimson petals. Snapping her fingers, flamenco dancer, she'd mock the clack of castanets in answer to their gypsy cadence. She would crouch toward the flounce of flowers, twirl, stamp her foot, then kick it out as if to lift the ruffles, scarlet along the hemline of her yard. And so, I dug up, soil and all, the thistle-toothed and gray-green clumps of leaves, the testicle seedpods and hairy stems both out of season, to transplant them in my less-exotic garden. There, they bloom her blood's abandon, year after year, roots holding, their poppy heads nodding a carefree, opium-ecstatic, possibly forever sleep.

Until they arrived, while everyone else was transitioning to winter, putting on coats and sweaters, I was going to stick with my summer dress and my usual work blazer. Dressed in the dazzling flowers of some tropical island adrift in an ocean of deep pink, there I sat, in a season and place all my own.

That was in June, fish-fly season, when each year our town is covered bythe flotsam of those ephemeral insects. Rising in clouds from the algae in the polluted lake, they blacken windows, coat cars and street amps,plaster the municipal docks and festoon the rigging of sailboats, always in the same brown ubiquity of flying scum.

I may love the great outdoors in winter, but even I draw the line at sunset. When November comes, I have no desire to leave the house after dark. My instinct is to hibernate the evenings away. I hate those strange walks along the high street, lit only by street lamps and the glow of shop windows, the cold seeping up your coat sleeves. I don’t like the way that 4 o’clock can feel so desolate, the air damp without the corrective force of the sun./ The very thought of driving seems nightmarish – those impenetrable roads their edges uncertain; the dance you have to perform with the full beam, flicking it on and off, on and off. Far better to stay at home.

He had told Andy that Andy walked around the exercise yard as if he were at a cocktail party. That isn’t the way I would have put it, but I know what he meant. It goes back to what I said about Andy wearing his freedom like an invisible coat, about how he never really developed a prison mentality. His eyes never got that dull look.

Elisabeth would slip a coat on over her nightdress and sink down in a dream, one elbow on the table, her hand propping her cheek, in a pose reminiscent of some allegorical female figure, symbolizing Science, or Agriculture, or the Seasons. Paul lolled beside her, sketchily attired. They ate silently, like strolling players taking a rest between performances.

New Season No coats today. Buds bulge on chestnut trees, And on the doorstep of a big, old house A young man stands and plays his flute. I watch the silver notes fly up And circle in the blue sky above the traffic, Travelling where they will. And suddenly this paving-stone Midway between my front door and the bus stop Is a starting point. From here I can go anywhere I choose.

All men want, not something to do with, but something to do, or rather something to be. Perhaps we should never procure a new suit, however ragged or dirty the old, until we have so conducted, so enterprised or sailed in some way, that we feel like new men in the old, and that to retain it would be like keeping new wine in old bottles. Our moulting season, like that of the fowls, must be a crisis in our lives. The loon retires to solitary ponds to spend it. Thus also the snake casts its slough, and the caterpillar its wormy coat, by an internal industry and expansion; for clothes are but our outmost cuticle and mortal coil. Otherwise we shall be found sailing under false colors, and be inevitably cashiered at last by our own opinion, as well as that of mankind.

When you reach our age, Vasily, it all goes by so quickly. Whole seasons seem to pass without leaving the slightest mark on our memory.” “How true…, “ agreed the concierge (as he sorted through an allotment of tickets). “But surely, there is comfort to be taken from that,” continued the Count. “For even as the weeks begin racing by in a blur for us, they are making the greatest of impressions upon our children. When one turns seventeen and begins to experience that first period of real independence, one’s senses are so alert, one’s sentiments so finely attuned that every conversation, every look, every laugh may be writ indelibly upon one’s memory. And the friends that one happens to make in those impressionable years? One will meet them forever after with a welling of affection.”… “Perhaps it is a matter of celestial balance,” he reflected. “A sort of cosmic equilibrium. Perhaps the aggregate experience of Time is a constant and thus for our children to establish such vivid impressions of this particular June, we must relinquish our claims upon it.” “So that they might remember, we must forget,” Vasily summed up. “Exactly!” said the Count. “So that they might remember, we must forget. But should we take umbrage at that fact? Should we feel short-changed by the notion that their experiences for the moment may be richer than ours? I think not. For it is hardly our purpose at this late stage to log a new portfolio of lasting memories. Rather, we should be dedicating ourselves to ensuring that they taste freely of experience. And we must do so without trepidation. Rather than tucking in blankets and buttoning up coats, we must have faith in them to tuck and button on their own. And if they fumble with their newfound liberty, we must remain composed, generous, judicious. We must encourage them to venture out from under our watchful gaze, and then sigh with pride when they pass at last through the revolving door of life…

Even a superstitious man has certain inalienable rights. He has a right to harbor and indulge his imbecilities as long as he pleases, provided only he does not try to inflict them upon other men by force. He has a right to argue for them as eloquently as he can, in season and out of season. He has a right to teach them to his children. But certainly he has no right to be protected against the free criticism of those who do not hold them. He has no right to demand that they be treated as sacred. He has no right to preach them without challenge.... The meaning of religious freedom, I fear, is sometimes greatly misapprehended. It is taken to be a sort of immunity, not merely from governmental control but also from public opinion. A dunderhead gets himself a long-tailed coat, rises behind the sacred desk and emits such bilge as would gag a Hottentot. Is it to pass unchallenged? If so, then what we have is not religious freedom at all, but the most intolerable and outrageous variety of religious despotism. Any fool, once he is admitted to holy orders, becomes infallible. Any half-wit, by the simple device of ascribing his delusions to revelation, takes on an authority that is denied to all the rest of us. (MR 216)

Neela had dressed for beauty, not for warmth, and the afternoon had lost its glow. Solanka took off his coat and put it over her trembling shoulders. All around them in the park the colours were fading. The world became a place of blacks and greys. Women’s clothes – unusually for New York, it had been a season of bright colours – faded to monochrome. Under a gunmetal sky, the green leached out of the spreading trees.

We marinate the wings in a mix of seasonings. Then, right before we fry them, we coat them in my breading mixture, which includes my grandmother’s special ingredient: instant mashed potatoes. Instant mashed potatoes mixed in with the flour and herbs makes Sweet Tea’s fried chicken extra-crispy. Grandmommy found this out by accident when she was running low on flour one Sunday afternoon and made a quick substitute with Betty Crocker potato flakes. I’m

Ahhhhhhh yeeessss!” Evander groaned, nice and long. His body stiffened, telling me that special moment had come. He held me closer to him as his thrusts came shorter and faster, then he went completely still and I felt his hot seed jetting inside my ass, coating my guts, and I came again—hard as fuck. Evander growled, as I did, as his cum kept shooting into my ass. He stroked his dick, milking his shaft inside me, and I clenched my ass around him, wanting every drop.

A clever, blond-haired fourth-grader named Damen McDermott got Sidney as his shopping pal. They picked out boots, a coat, ski gloves, and a Pittsburgh Steelers jersey. Crosby suggested he also pick up a toque. McDermott didn’t know what he was talking about. “What the heck’s a too-k?” he asked. “You know, a toque, a winter hat,” Sidney said, dangling the wool cap in front of the puzzled nine-year-old. “That’s a tossle cap,” Damen said matter-of-factly, lecturing Crosby on the Pennsylvania word for toque.

Slavery is not an undefinable mass of flesh. It is a particular, specific enslaved woman, whose mind is active as your own, whose range of feeling is as vast as your own; who prefers the way the light falls in one particular spot in the woods, who enjoys fishing where the water eddies in a nearby stream, who loves her mother in her own complicated way, thinks her sister talks too loud, has a favorite cousin, a favorite season, who excels at dressmaking and knows, inside herself, that she is as intelligent and capable as anyone.

The tree is waiting. It has everything already. Its fallen leaves are mulching the forest floor, and its roots are drawing up the extra winter moisture, providing a firm anchor against seasonal storms. Its ripe cones and nuts are providing essential food in this scarce time for mice and squirrels, and its bark is hosting hibernating insects and providing a source of nourishment for hungry deer. It is far from dead. It is, in fact, the life of the wood. It's just getting on with it quietly. It will not burst into life in the spring. It will just put on a new coat and face the world again.

When deep summer comes and the dog star raises with the morning sun, the land can scab up and a man watch his spring crop wrinkle brown like something on fire. It's the season snakes go blind. Their eyeballs coat over like pearls and they get mean. A rattlesnake allows no warning and a milk snake that would have cut the dust to the tall grass in June quiles up and strikes at anything that steps its way. It's a time when foxes and dogs go mad. They'll come shackling toward you, their lips snarly and chins white with slobber. You'll raise your gun and they'll come on like they just want to get it done with.

She set butter and sugar to warm in a sauté pan, and then turned to core, peel, and slice the apples, the sluicing sound of the knife against the crisp flesh of the fruit giving her whirling mind finally something to clutch. She dropped the apples into the pan, shaking it gently by the handle to coat the apples until they were slightly caramelized. Then she added a splash of cider and let the buttery, sweet liquid reduce before seasoning with cinnamon and pouring the softened apples into a serving bowl. She leaned over the bowl as she customarily did when making cinnamon apples to breathe the earthy-sweet aroma.

But by that night in my cell I felt like a prisoner again. The whole idea seemed absurd, and that mental image of blue water and white beaches seemed more cruel than foolish—it dragged at my brain like a fishhook. I just couldn’t wear that invisible coat the way Andy did. I fell asleep that night and dreamed of a great glassy black stone in the middle of a hayfield; a stone shaped like a giant blacksmith’s anvil. I was trying to rock the stone up so I could get the key that was underneath. It wouldn’t budge; it was just too damned big. And in the background, but getting closer, I could hear the baying of bloodhounds.

I have raised you to respect every human being as singular, and you must extend that same respect into the past. Slavery is not an indefinable mass of flesh. It is particular, specific enslaved woman, whose mind is active as your own, whose range of feeling is as vast as your own; who prefers the way the light falls in one particular spot in the woods, who enjoys fishing where the water eddies in a nearby stream, who loves her mother in her own complicated way, thinks her sister talks too loud, has a favorite cousin, a favorite season, who excels at dressmaking and knows, inside herself, that she is as intelligent and capable as anyone. 'Slavery' is this same woman born in a world that loudly proclaims its love of freedom and inscribes this love in its essential texts, a world in which these same professors hold this woman a slave, hold her mother a slave, her father a slave, her daughter a slave, and when this woman peers back into the generations all she sees is the enslaved. she can hope for more. But when she dies, the world - which is really the only world she can ever know - ends. For this woman, enslavement is not a parable. It is damnation. It is the never-ending night. And the length of that night is most of our history. Never forget that we were enslaved in this country longer than we have been free. Never forget that for 250 years black people were born into chains - whole generations followed by more generations who knew nothing but chains. You must struggle to truly remember this past in all its nuance, error, and humanity. You must resist the common urge toward the comforting narrative of divine law, toward fairy tales that imply some irrepressible justice. The enslaved were not bricks in your road, and their lives were not chapters in your redemptive history. They were people turned to fuel for the American machine. Enslavement was not destined to end, and it is wrong to claim our present circumstance - not matter how improved - as the redemption for the lives of people who never asked for the posthumous, untouchable glory of dying for their children. Our triumphs can never compensate for this. Perhaps our triumphs are not even the point. Perhaps struggle is all we have because the god of history is an atheist, and nothing about his world is meant to be. So you must wake up every morning knowing that no promise is unbreakable, least of all the promise of waking up at all. This is not despair. These are the preferences of the universe itself: verbs over nouns, actions over states, struggle over hope.

The girl in the Four Seasons coat check was eating handfuls of colored jelly beans and reading a thin yellow paperback. I’d read in the witness report in Ashley’s police file that the coat-check girl’s name was Nora Halliday and she was nineteen. Every time a party of diners arrived—midwestern tourists, finance dudes, a couple so elderly they moved like they were doing a form of tai chi—she whisked off her black-rimmed eyeglasses, hid the book, and with a cheerful “Good evening!” took their coats. After they moved upstairs to the restaurant, she put her glasses back on, brought out the paperback, and started reading again, hunched over the counter of the stall.

Slavery is not an indefinable mass of flesh. It is a particular, specific enslaved woman, whose mind is active as your own, whose range of feeling is as vast as your own; who prefers the way the light falls in one particular spot in the woods, who enjoys fishing where the water eddies in a nearby stream, who loves her mother in her own complicated way, thinks her sister talks too loud, has a favorite cousin, a favorite season, who excels at dress-making and knows, inside herself, that she is as intelligent and capable as anyone. "Slavery" is this same woman born in a world that loudly proclaims its love of freedom and inscribed this love in its essential texts, a world in which these same professors hold this woman a slave, hold her mother a slave, her father a slave, her daughter a slave, and when this woman peers back into generations all she sees is the enslaved. She can hope for more. She can imagine some future for her grandchildren. But when she dies, the world -- which is really the only world she can ever know -- ends. For this woman, enslavement is not a parable. It is damnation. It is the never-ending night. And the length of that night is most of our history. Never forget that we were enslaved in this country longer than we have been free. Never forget that for 250 years black people were born into chains -- whole generations followed by more generations who knew nothing but chains.

He seasoned the chicken with salt, pepper and mustard, and then grilled it to absolute perfection in clarified butter! The light coating of panko is toasted to a beautiful golden brown. Its crunch delightfully highlights the chicken's tender juiciness. "But what takes this dish's flavor and elevates it to a whole other level... are the tiny crumbles of Boudin Noir blood sausage you added during the grilling step!" "That's right! The Poussin Chicken had just been butchered, so I took a little of its blood and mixed it with some pork blood... to whip up my own special blood sausage! That gave the dish some real punch, don'tcha think?" "B-but that shouldn't even work! Blood sausage has such a powerful flavor it should have overwhelmed the more delicate Poussin Chicken... but that chicken flavor is still undeniably the centerpiece of this dish!" "That's from the fat. See, I didn't just grab some of the chicken's blood. I siphoned up some of its fat too. With this special injector here." Animal fat is just as jam-packed with richness and body as blood! A little dollop of that keeps the chicken balanced as the center of the dish while deepening its overall flavor! Not only that, he used the chain carving knife to add innumerable delicate hidden cuts in the chicken. Thanks to those, the flavors of the chicken, the sausage and the sauce all meld together seamlessly, creating a cohesive overall experience.

She had never eaten food like this before. No: she had never eaten before. It was as if these flavors had always existed, had always been there in her imagination, but now she was tasting them properly for the very first time. Each course was more intense than the last. The spaghetti was coated in a thick sauce of meat, tomatoes, and wine, rich, pungent, and sticky. The lamb, by contrast, was pink and sweet, so tender it seemed to dissolve in her mouth. It was served without vegetables, but afterward Tommaso brought the first of the contorni to the table: a whole artichoke, slathered in warm olive oil and lemon juice and sprinkled with chopped mint. Laura licked every drop of oil off her fingers, amazed by the depth of the flavor.

Sarah's first introduction was the signature sugardoodle. Big, billowy, and buttery, sparkling with a generous coating of sugar crystals and cinnamon, it has the perfect savory-sweet balance that comes from creamed butter and sugar. When she created it, the bakery's cookie menu was dominated by chocolaty options. She was looking to add something with a different flavor profile. Then, for the 2013 holiday season, she was playing with recipe ideas that would evoke nostalgia and home baking and struck upon the ginger spice cookie, a soft, sweet molasses number with the bite of ginger, cinnamon, and nutmeg. It was so popular it stuck around beyond the holidays and became a year-round best seller. Then came the killer red velvet. Rich from cocoa, savory from a cream-cheese center, and crunchy from its sugar-dusted top, it gives red velvet lovers a whole new creation to die for.

It started at one thirty on a cold Tuesday morning in January when Martin Turner, Street performer and, in his own words, apprentice gigolo, tripped over a body in front of the West Portico of St. Paul's at Covent Garden. Martin, who was none too sober himself, at first thought the body was that of one of the many celebrants who had chosen the Piazza as a convenient outdoor toilet and dormitory. Being a seasoned Londoner, Martin gave the body the "London once-over" - a quick glance to determine whether this was a drunk, a crazy or a human being in distress. The fact that it was entirely possible for someone to be all three simultaneously is why good-Samaritanism in London is considered an extreme sport - like BASE jumping or crocodile wrestling. Martin, noting the good quality coat and shoes, had just pegged the body as a drunk when he noticed that it was in fact missing its head.

This texture... you used an aspic." "Bingo! Those golden cubes under the egg... are a chicken aspic! So what's an "aspic"? Easy! It's a jelly made from the chilled broth of gelatin-rich meats and fishes. I simmered chicken wings in bonito broth seasoned with saké and light soy sauce. This drew the chicken's natural savory flavor and gelatin into the broth. I quickly chilled the resulting broth until it gelled, and then cut it into small cubes." "It was the aspic he was making in that enormous pot." "Sprinkle the cubes over piping-hot rice... and the rich chicken aspic will melt and coat the egg curds with a "ploop"!" I see. In other words... the aspic is really a thick, rich and savory chicken soup! The full-bodied and salty flavor of the aspic broth... brings out the soft, mild sweetness of the egg curds perfectly. Not only that, each bite is a heaven of fluffy smoothness. In every way, the aspic is emphasizing and magnifying the deliciousness of the eggs!

As we walk through Savignio, the copper light of dusk settling over the town's narrow streets, we stop anyone we can find to ask for his or her ragù recipe. A retired policeman says he likes an all-pork sauce with a heavy hit of pancetta, the better for coating the pasta. A gelato maker explains that a touch of milk defuses the acidity of the tomato and ties the whole sauce together. Overhearing our kitchen talk below, an old woman in a navy cardigan pokes her head out of a second-story window to offer her take on the matter: "I only use tomatoes from my garden- fresh when they're in season, preserved when it gets cold." Inspired by the Savignio citizenry, we buy meat from the butcher, vegetables and wine from a small stand in the town's piazza, and head to Alessandro's house to simmer up his version of ragù: two parts chopped skirt steak, one part ground pancetta, the sautéed vegetable trio, a splash of dry white wine, and a few canned San Marzano tomatoes.

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

If you live in New York City, for example, chances are you will not be going outside for a leisurely stroll down Fifth Avenue in shorts and a T-shirt and flip-flops in the month of February. Why is that? Because, if you’ve lived there for a while and experienced the local seasons, you’ve already identified that in February it will be pretty darn cold. To appropriately adapt, you will want to wear a heavy winter coat and maybe gloves and a scarf and earmuffs. It’s the same with the markets. You need to have “lived there for a while” and experienced a variety of market cycles so you know what “to wear,” or rather how to adapt, so that you are financially comfortable. Instead of knowing to wear a winter coat in February, you will know that in a choppy, sideways, bracketed market you need to adapt your system and rules so that you do not get whipsawed and stopped out a lot. Or you may need to recognize a bull market changing to a bear market so that you can exit your position in a timely fashion to lock in profits.

Now this is prairie food. I’ve actually eaten biscuits and gravy from an authentic chuck wagon. I’d eat biscuits and gravy anytime, anywhere. Though if I did eat biscuits and gravy as often as I’d like, my rear end would be as wide as the prairie itself. I’ve included a recipe for from-scratch biscuits here, but true confession: I love the recipe from the Bisquick box. Serve this with fried eggs, if you like. Serves 8 to 10 in a normal home, but 4 to 6 with my dudes 12 ounces (340 g) hot bulk sausage 12 ounces (340 g) mild bulk sausage ¼ cup (30 g) all-purpose flour 2 quarts (2 L) milk Salt and freshly ground black pepper Stovetop Biscuits (recipe opposite) • Put both kinds of sausage in a large pot and cook over medium heat until browned and cooked through, 8 to 10 minutes. Drain the fat, and then add the flour to the sausage. Raise the heat to medium-high and cook until the sausage is well coated with the flour. Add the milk and cook, stirring, for 20 to 25 minutes, or until it reaches the desired thickness. • Season with salt and pepper to taste. Serve over the biscuits.

I sliced the chicken with my fingers and put it into a small skillet to warm, separate a couple of eggs, and whisk the yolks quickly until they have lightened and thickened. Pour in a healthy glug of cream, then grate a flurry of cheese over the top, mixing it in. I zest a lemon from the bowl into the mix, and then squeeze in the juice. Some salt and pepper. I go over to the pots in my window and, with the scissors I keep there, snip off some parsley and chives, which I chop roughly and add to the mix. When the pasta is al dente, I drain it quickly, reserving a bit of the cooking water, and add it to a large bowl with a knob of butter, mixing quickly to coat the pasta. I add in the lemon sauce, tossing with a pair of tongs. When the whole mass comes together in a slick velvet tumble of noodles, I taste for seasoning, add a bit more ground black pepper, and put the shredded chicken on top with a bit more grated cheese. A fork and a cold beer out of the fridge, and I take the bowl out to the living room, tossing Simca a piece of chicken, and settle on the couch to watch TV, twirling long strands of the creamy lemony pasta onto my fork with pieces of the savory chicken, complete comfort food.

suppose it’s not odd, then, that I have trouble reconciling my life to those of my friends, or at least to their lives as I perceive them to be. Charles and Camilla are orphans (how I longed to be an orphan when I was a child!) reared by grandmothers and great-aunts in a house in Virginia: a childhood I like to think about, with horses and rivers and sweet-gum trees. And Francis. His mother, when she had him, was only seventeen—a thin-blooded, capricious girl with red hair and a rich daddy, who ran off with the drummer for Vance Vane and his Musical Swains. She was home in three weeks, and the marriage was annulled in six; and, as Francis is fond of saying, the grandparents brought them up like brother and sister, him and his mother, brought them up in such a magnanimous style that even the gossips were impressed—English nannies and private schools, summers in Switzerland, winters in France. Consider even bluff old Bunny, if you would. Not a childhood of reefer coats and dancing lessons, any more than mine was. But an American childhood. Son of a Clemson football star turned banker. Four brothers, no sisters, in a big noisy house in the suburbs, with sailboats and tennis rackets and golden retrievers; summers on Cape Cod, boarding schools near Boston and tailgate picnics during football season; an upbringing vitally present in Bunny in every respect, from the way he shook your hand to the way he told a joke.

Aubade" Who lives where summer ends knows the hard cold of autumn is blissfully close, although it feels each season newly un- known. You are constantly newly unknown to me, my night-glowing open-hearted sting-of-salt weather. Rains and winds, sleights-of- hand. Who if not you could weigh me enough down. You’d paint my eyes blacker and warmer than they are and soon they would carry whole calendars of black night in them. You say you’re pulled back, but it is a rare thing inside those shocks of minutes that holds without our even needing to touch it. Maybe you think you trade one clean joy for another. But mine is darker, slanted, nitrous blue at the root, an acrostic of what is most free and far. To be another person than the one you were before means more than I understand. But my gradual hands move in streams over you whether you travel or not, as you drop into sleep or not, and in the book of this most-alone-place I am there only when you feel need, a coat so thin and so like skin you can touch the slopes, the smoother pools, dust-mooded winds over roads, the skeleton instrument of your voice as it richens the maps and paths, summer’s last shades of white on dark soil, as if the moon-moth and house-mouth were close against the lashes of your eyes, puzzles-in- flutter, or wandering off through the warm night air, unlikely ever again to find such light as this. from Boston Review: August 21, 2013

Cendrillon specialized in seafood, so we had four fish stations: one for poaching, one for roasting, one for sautéing, and one for sauce. I was the chef de partie for the latter two, which also included making our restaurant's signature soups. O'Shea planned his menu seasonally- depending on what was available at the market. It was fall, my favorite time of the year, bursting with all the savory ingredients I craved like a culinary hedonist, the ingredients that turned my light on. All those varieties of beautiful squashes and root vegetables- the explosion of colors, the ochre yellows, lush greens, vivid reds, and a kaleidoscope of oranges- were just a few of the ingredients that fueled my cooking fantasies. In the summer, on those hot cooking days and nights in New York with rivulets of thick sweat coating my forehead, I'd fantasize about what we'd create in the fall, closing my eyes and cooking in my head. Soon, the waitstaff would arrive to taste tonight's specials, which would be followed by our family meal. I eyed the board on the wall and licked my lips. The amuse-bouche consisted of a pan-seared foie gras served with caramelized pears; the entrée, a boar carpaccio with eggplant caviar, apples, and ginger; the two plats principaux, a cognac-flambéed seared sea scallop and shrimp plate served with deep-fried goat cheese and garnished with licorice-perfumed fennel leaves, which fell under my responsibility, and the chief's version of a beef Wellington served with a celeriac mash, baby carrots, and thin French green beans.

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

Wind in a Box" —after Lorca I want to always sleep beneath a bright red blanket of leaves. I want to never wear a coat of ice. I want to learn to walk without blinking. I want to outlive the turtle and the turtle’s father, the stone. I want a mouth full of permissions and a pink glistening bud. If the wildflower and ant hill can return after sleeping each season, I want to walk out of this house wearing nothing but wind. I want to greet you, I want to wait for the bus with you weighing less than a chill. I want to fight off the bolts of gray lighting the alcoves and winding paths of your hair. I want to fight off the damp nudgings of snow. I want to fight off the wind. I want to be the wind and I want to fight off the wind with its sagging banner of isolation, its swinging screen doors, its gilded boxes, and neatly folded pamphlets of noise. I want to fight off the dull straight lines of two by fours and endings, your disapprovals, your doubts and regulations, your carbon copies. If the locust can abandon its suit, I want a brand new name. I want the pepper’s fury and the salt’s tenderness. I want the virtue of the evening rain, but not its gossip. I want the moon’s intuition, but not its questions. I want the malice of nothing on earth. I want to enter every room in a strange electrified city and find you there. I want your lips around the bell of flesh at the bottom of my ear. I want to be the mirror, but not the nightstand. I do not want to be the light switch. I do not want to be the yellow photograph or book of poems. When I leave this body, Woman, I want to be pure flame. I want to be your song. Terrance Hayes, Wind in a Box (Penguin, 2006) When I leave this body, Woman, I want to be pure flame. I want to be your song

Suggestions to Develop Self-Help Skills Self-help skills improve along with sensory processing. The following suggestions may make your child’s life easier—and yours, too! DRESSING • Buy or make a “dressing board” with a variety of snaps, zippers, buttons and buttonholes, hooks and eyes, buckles and shoelaces. • Provide things that are not her own clothes for the child to zip, button, and fasten, such as sleeping bags, backpacks, handbags, coin purses, lunch boxes, doll clothes, suitcases, and cosmetic cases. • Provide alluring dress-up clothes with zippers, buttons, buckles, and snaps. Oversized clothes are easiest to put on and take off. • Eliminate unnecessary choices in your child’s bureau and closet. Clothes that are inappropriate for the season and that jam the drawers are sources of frustration. • Put large hooks inside closet doors at the child’s eye level so he can hang up his own coat and pajamas. (Attach loops to coats and pajamas on the outside so they won’t irritate the skin.) • Supply cellophane bags for the child to slip her feet into before pulling on boots. The cellophane prevents shoes from getting stuck and makes the job much easier. • Let your child choose what to wear. If she gets overheated easily, let her go outdoors wearing several loose layers rather than a coat. If he complains that new clothes are stiff or scratchy, let him wear soft, worn clothes, even if they’re unfashionable. • Comfort is what matters. • Set out tomorrow’s clothes the night before. Encourage the child to dress himself. Allow for extra time, and be available to help. If necessary, help him into clothes but let him do the finishing touch: Start the coat zipper but let him zip it up, or button all but one of his buttons. Keep a stool handy so the child can see herself in the bathroom mirror. On the sink, keep a kid-sized hairbrush and toothbrush within arm’s reach. Even if she resists brushing teeth and hair, be firm. Some things in life are nonnegotiable.

pine nuts and toss gently again. Green Bean, Tuna, and Mushroom “Casserole” One of my favorite things from my Midwestern upbringing is the green bean and mushroom casserole at Thanksgiving—probably the same one that was on your holiday table, thanks to the canned-mushroom-soup marketing campaign. This is my grown-up version of that casserole, which has all the comfort appeal of the childhood dish, but way better flavor and nutritional value. Make it with a one-to-one ratio of mushrooms to green beans, and have some fun with the beans, if you like—you can grill them, slice them thin and use raw, use pickled green beans, or use a mix of all of the above. » Serves 4 Kosher salt and freshly ground black pepper Extra-virgin olive oil 2 garlic cloves, smashed and peeled 1 pound wild mushrooms, wiped off and cut into bite-size pieces (about 6 cups) One 5-ounce can oil-packed tuna, drained 1 pound green beans, trimmed 1 cup heavy cream 1 teaspoon finely grated lemon zest 1 tablespoon fresh lemon juice ⅓ cup Dried Breadcrumbs Bring a large pot of water to a boil and add salt until it tastes like the sea. Meanwhile, add ¼ cup olive oil to a skillet that’s large enough to hold all the mushrooms and beans and still have some room to stir the ingredients. Add the garlic and cook slowly over medium heat to toast the garlic so it’s very soft, fragrant, and nicely golden brown—but not burnt—about 5 minutes. Scoop out the garlic and set it aside so it doesn’t burn. Increase the heat to medium-high and add the mushrooms. Season generously with pepper and salt and sauté, tossing frequently, until the mushrooms are nicely browned around the edges, 5 to 7 minutes. Add the tuna and toss to incorporate. Keep this warm until the green beans are ready. Add the beans to the boiling water and boil until they are just a bit beyond crisp-tender, 4 to 7 minutes. Drain them thoroughly in a colander and then add them to the mushrooms and tuna. Add the cream, toss all the ingredients to coat, and simmer until the cream has reduced to a nice cloaking consistency and all the flavors are nicely blended, 6 to 9 minutes. Add the lemon zest and lemon juice and toss. Taste and adjust with more salt, pepper, or lemon juice. When the flavors are delicious, pile into a serving bowl and top with the breadcrumbs.

BACON, EGG, AND CHEDDAR CHEESE TOAST CUPS Preheat oven to 400 degrees F., rack in the middle position. 6 slices bacon (regular sliced, not thick sliced) 4 Tablespoons (2 ounces, ½ stick) salted butter, softened 6 slices soft white bread ½ cup grated cheddar cheese 6 large eggs Salt and pepper to taste Cook the 6 slices of bacon in a frying pan over medium heat for 6 minutes or until the bacon is firmed up and the edges are slightly brown, but the strips are still pliable. They won’t be completely cooked, but that’s okay. They will finish cooking in the oven. Place the partially-cooked bacon on a plate lined with paper towels to drain it. Generously coat the inside of 6 muffin cups with half of the softened butter. Butter one side of the bread with the rest of the butter but stop slightly short of the crusts. Lay the bread out on a sheet of wax paper or a bread board butter side up. Hannah’s 1st Note: You will be wasting a bit of butter here, but it’s easier than cutting rounds of bread first and trying to butter them after they’re cut. Using a round cookie cutter that’s three and a half inches (3 and ½ inches) in diameter, cut circles out of each slice of bread.   Hannah’s 2nd Note: If you don’t have a 3.5 inch cookie cutter, you can use the top rim of a standard size drinking glass to do this. Place the bread rounds butter side down inside the muffin pans, pressing them down gently being careful not to tear them as they settle into the bottom of the cup. If one does tear, cut a patch from the buttered bread that is left and place it, buttered side down, over the tear. Curl a piece of bacon around the top of each piece of bread, positioning it between the bread and the muffin tin. This will help to keep the bacon in a ring shape. Sprinkle shredded cheese in the bottom of each muffin cup, dividing the cheese as equally as you can between the 6 muffin cups. Crack an egg into a small measuring cup (I use a half-cup measure) with a spout, making sure to keep the yolk intact. Hannah’s 3rd Note: If you break a yolk, don’t throw the whole egg away. Just slip it in a small covered container which you will refrigerate and use for scrambled eggs the next morning, or for that batch of cookies you’ll make in the next day or two. Pour the egg carefully into the bottom of one of the muffin cups. Repeat this procedure for all the eggs, cracking them one at a time and pouring them into the remaining muffin cups. When every muffin cup has bread, bacon, cheese and egg, season with a little salt and pepper. Bake the filled toast cups for 6 to 10 minutes, depending on how firm you want the yolks. (Naturally, a longer baking time yields a harder yolk.) Run the blade of a knife around the edge of each muffin cup, remove the Bacon, Egg, and Cheddar Cheese Toast Cups, and serve immediately. Hannah’s 4th Note: These are a bit tricky the first time you make them. That’s just “beginner nerves”. Once you’ve made them successfully, they’re really quite easy to do and extremely impressive to serve for a brunch. Yield: 6 servings (or 3 servings if you’re fixing them for Mike and Norman).

He hadn’t been aware of staring, but when her questioning gaze locked with his, Grey felt as though he’d been smacked upside the head by the open palm of idiocy. “Is something troubling you, Grey?” He loved the sound of his name on her tongue, and hated that he loved it. She made him weak and stupid. One sweet glance from her and he was ready to drop to his knees. It wasn’t love. It wasn’t even infatuation. It was pure unmitigated lust. He could admit that. Hell, he embraced it. Lust could be managed. Lust could be mastered. And lust would eventually fade once she was out of his care and out of his life. That was the cold, hard, blessed truth of it. “I was wondering if you were eagerly anticipating Lady Shrewsbury’s ball tomorrow evening?” How easily the lie rolled off his tongue as he lifted a bite of poached salmon to his mouth. She smiled softly, obviously looking forward to it very much. “I am. Thank you.” Camilla shared her daughter’s pleasure judging from her coy grin. “Rose has renewed her acquaintance with the honorable Kellan Maxwell. He requested that she save the first waltz of the evening for him.” The fish caught in Grey’s throat. He took a drink of wine to force it down. “The same Kellan Maxwell who courted you during your first season?” Rose’s smile faded a little. No doubt she heard the censure in his tone, his disapproval. “The same,” she replied with an edge of defensiveness. The same idiot who abandoned his pursuit of Rose when Charles lost everything and scandal erupted. The little prick who hadn’t loved her enough to continue his courtship regardless of her situation. “Mm,” was what he said out loud. Rose scowled at him. “We had no understanding. We were not engaged, and Mr. Maxwell behaved as any other young man with responsibilities would have.” “You defend him.” It was difficult to keep his disappointment from showing. He never thought her to be the kind of woman who would forgive disloyalty when she was so very loyal herself. She tilted her head. “I appreciate your concern, but I’m no debutante, Grey. If I’m to find a husband this season I shouldn’t show prejudice.” Common sense coming out of anyone else. Coming out of her it was shite. “You deserve better.” She smiled a Mona Lisa smile. “We do not always get what we deserve, or even what we desire.” She knew. Christ in a frock coat, she knew. Her smile faded. “If we did, Papa would be here with us, and Mama and I wouldn’t be your responsibility.” She didn’t know. Damn, what a relief. “The two of you are not a responsibility. You are a joy.” For some reason that only made her look sadder, but Camilla smiled through happy tears. She thanked him profusely, but Grey had a hard time hearing what she was saying-he was too intent on Rose, who had turned her attention to her plate and was pushing food around with little interest. He could bear this no longer. He didn’t know what was wrong with her, or why she seemed so strange with him. And he couldn’t stand that he cared. “Ladies, I’m afraid I must beg your pardon and take leave of you.” Rose glanced up. “So soon?” He pushed his chair back from the table. “Yes. But I will see you at breakfast in the morning.” She turned back to her dinner. Grey bid farewell to Camilla and then strode from the room as quickly as he could. If he survived the Season it would be a miracle.

SVR CAFETERIA CHICKEN KIEV Mix and chill compound butter with garlic, tarragon, lemon juice, and parsley. Pound chicken breasts into wafer-thin cutlets. Roll tightly around thumb-sized pieces of compound butter, tie with twine. Dust with seasoned flour, dip in egg wash, coat with bread crumbs. Fry until golden brown. 6 Dominika entered the SVR’s Academy of Foreign Intelligence (AVR) soon after her father’s funeral.

Kay got off the bus at the Squinty Bridge and walked across the river to Broomielaw. A brisk wind streamed across the river from the broad plane of Govan, rising up the boom of the flats. Even in the deep doorway, it lifted the tail of her coat and blew her hair up over her ears. Cars passed quickly, anticipating the motorway five hundred yards away. Kay told herself that this was a mistake but she pressed the buzzer anyway.

I have raised you to respect every human being as singular, and you must extend that same respect into the past. Slavery is not an indefinable mass of flesh. It is a particular, specific enslaved woman, whose mind is active as your own, whose range of feeling is as vast as your own; who prefers the way the light falls in one particular spot in the woods, who enjoys fishing where the water eddies in a nearby stream, who loves her mother in her own complicated way, thinks her sister talks too loud, has a favorite cousin, a favorite season, who excels at dressmaking and knows, inside herself, that she is as intelligent and capable as anyone. “Slavery” is this same woman born in a world that loudly proclaims its love of freedom and inscribes this love in its essential texts, a world in which these same professors hold this woman a slave, hold her mother a slave, her father a slave, her daughter a slave, and when this woman peers back into the generations all she sees is the enslaved. She can hope for more. She can imagine some future for her grandchildren. But when she dies, the world—which is really the only world she can ever know—ends. For this woman, enslavement is not a parable. It is damnation.

We took a short ride on the Oedo line and surfaced near a sashimi-oriented izakaya called Uoshin. The upstairs counter snaked through the room so everyone could have a seat at the bar, and tucked into nooks at various parts of the arrangement were white-coated chefs, each with a knife and a wooden board full of freshly sliced sashimi. We ordered a few selections from the board, and then Mark, who is apparently one of those wiry guys with a boundless appetite, started calling for cooked food; gesoyaki (grilled squid tentacles, one of my favorites), tamagoyaki (seasoned rolled omelet, and yellow-tail teriyaki, all of which were exceptionally good, especially the meaty broiled yellowtail with its sweet and salty glaze.

Almond Flatbread Autophagy activators: SP, SA, SU, PO, VIT Makes 4 servings • Prep time: 5 minutes • Cook time: 25 minutes This flatbread uses high-protein almond flour instead of wheat or other grain-based flour, giving you a bread that won’t cause a spike in your blood sugar. Enjoy it with Tahini. 1 cup almond flour 1 teaspoon sea salt 1 teaspoon freshly ground black pepper 4 tablespoons tea seed oil, plus more for brushing ½ large onion, thinly sliced 1 cup finely chopped kale 2 teaspoons chopped fresh rosemary 1. Preheat the oven to 450°F. Put a well-seasoned cast-iron skillet in the oven to preheat. 2. In a large bowl, combine the almond flour, salt, and pepper. While whisking, slowly add 1 cup lukewarm water and whisk to eliminate lumps. Stir in 2 tablespoons of the oil. Cover and let sit while the oven heats, or for up to 12 hours. The batter should have the consistency of heavy cream. 3. Carefully remove the hot pan from the oven, pour the remaining 2 tablespoons oil into the pan, and swirl to coat. Add the onion and return the pan to the oven. Bake, stirring once or twice, until the onion is well browned, 6 to 8 minutes. Add the kale and rosemary and stir to combine. 4. Carefully remove the pan from the oven and transfer the onion-kale mixture to the bowl with the batter. Stir to combine, then immediately pour the batter into the pan. 5. Bake for 10 to 15 minutes, until the edges look set. Remove from the oven and switch the oven to broil, with a rack a few inches away from the heating element. 6. Brush the top of the bread with 1 to 2 tablespoons oil. Broil just long enough for the bread to brown and blister a little on top. 7. Cut the bread into four wedges, and serve hot or warm with some grass-fed ghee or butter. Nutritional analysis per serving (¼ flatbread): fat 28g, protein 6g, carbohydrate 8g, net carbs 4g

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French Fried Green Beans Finger food to go with a steak or burger, or just by themselves for the fun of it! Ingredients: 1 pound of fresh green beans 1 teaspoon coarse sea salt ½ teaspoon black peppercorns or rose peppercorns ¼ teaspoon garlic powder ½ teaspoon dried Italian seasoning mix 1 egg white Pre-heat a deep fat fryer to 240oF (hot) –preferably filled with high oleic safflower oil Rinse green beans, trim, and pat dry on a towel Grind spices together in a mortar and pestle Whip egg white until foamy, then coat the green beans in egg, Put egg-coated beans in a 1-qt plastic bag and dust with ground spices, shake vigorously, and drop into hot oil. Fry for 2-3 minutes. Remove when the egg coating just starts to brown.

Yeah, I know. We just have to get through this calving season. If we keep the practice growing, I think Dr. Schultz will take me on as a partner, and we could hire another associate. He’s been hinting at that.” The next day, Rosalie volunteered to take over the driving so I could sleep between calls. She napped while I was delivering the calves. We had been going for sixteen hours when we arrived at the Joneses’ ranch at one in the morning. John and Skipper came out of the house to greet us. “What’s with Skipper?” I asked. “She’s limping.” “The cold seems to be affecting her,” John answered. “Ferdie convinced me to spoil her. We’re letting her sleep in the mudroom.” We took off our boots and coats and entered the glowing kitchen. Kathy was waiting for us with hot coffee. There

A monstrous growl came from Harrison before he stood to unsteady feet and charged at Ray. With no foundation, Ray only had to step to the side and give what looked to be a soft shove before Harrison fell into the opposite wall, knocking over the coat stand with him. “Ray!

Vitaï Lampada There's a breathless hush in the Close to-night — Ten to make and the match to win — A bumping pitch and a blinding light, An hour to play and the last man in. And it's not for the sake of a ribboned coat, Or the selfish hope of a season's fame, But his Captain's hand on his shoulder smote "Play up! play up! and play the game!" The sand of the desert is sodden red, — Red with the wreck of a square that broke; — The Gatling's jammed and the colonel dead, And the regiment blind with dust and smoke. The river of death has brimmed his banks, And England's far, and Honour a name, But the voice of schoolboy rallies the ranks, "Play up! play up! and play the game!" This is the word that year by year While in her place the School is set Every one of her sons must hear, And none that hears it dare forget. This they all with a joyful mind Bear through life like a torch in flame, And falling fling to the host behind — "Play up! play up! and play the game!

Buckwheat: Buckwheat is not related to wheat, so it is a favorable grain for wheat-sensitive people. It is also rich in protein and fiber and has been shown to lower cholesterol. Buckwheat groats can be soaked in advance and then used to make porridge, a seasoned side dish, or crackers. Kasha is toasted buckwheat. Millet: This versatile, gluten-free grain is a staple crop in India and Africa. Mildly sweet and nutty, it can be used in both main dishes and desserts. Depending on the length of time it is cooked, it can be slightly crunchy or soft and creamy. Serve it with stir-fried dishes, add it to salads, or make a breakfast porridge with cooked millet, nuts, seeds, and fruit. Quinoa: Although quinoa is usually considered a whole grain, it is actually a seed. It is a good protein source and cooks in just ten to fifteen minutes. Rinse quinoa before cooking because it is coated with a bitter compound called saponin. Quinoa tastes great by itself, or for a substantial salad, toss it with veggies, nuts, and a flavored vinegar or light dressing. It makes a great addition to veggie burgers and even works well in breakfast or dessert puddings.

ASHA’S FRIED CHICKEN Ingredients*: 1 plump whole chicken seasoning salt (Johnny’s Seasoning Salt is my favorite) garlic powder onion powder coarse-ground pepper hot sauce all-purpose flour vegetable oil Directions: Step 1: Place your whole chicken on a cutting board for butchering. Remove the backbone (discard or save for stock) and separate the thighs, wings, and legs, and split the breast. Cut the breast in half again to create four equal-size pieces that will cook more closely in time with the rest of the chicken. You should now have ten similarly sized portions. Rinse the pieces, transfer to a clean surface, and pat dry. Step 2: Lay the chicken out and sprinkle lightly on both sides with the Johnny’s seasoning salt, garlic powder, onion powder, and pepper. Place the meat into a shallow bowl and dash all over with hot sauce. Use a small amount for a light zing or add more for a spicier result. Toss until evenly coated and place the chicken in the refrigerator for at least 30 minutes. This is a good time to disinfect your cooking surfaces and prep your side dishes. Step 3: Remove the chicken from the refrigerator. Add flour to a double paper bag and shake two pieces at a time until well coated. Set aside the chicken on a clean surface. Step 4: Heat an inch of vegetable oil in a pan with high sides to 350°F (175°C) or until a pinch of flour sizzles when tossed on the surface. Give each piece another dip into the flour before gently laying them into the pan. Avoid overcrowding, as this will lower the heat of the oil and create soggy chicken. Fry on both sides until brown or for about 15 minutes. Step 5: Remove and allow to drain on paper towels. Internal temperature should be at least 165°F (75°C) with no pink flesh remaining near the bone. Serve right away for a hot and crispy bird.

I had forgotten the way that the earth takes on another form in the winter. It pulls out a coat of white from its seasonal closet to beautify its wardrobe. But winter is smart. It is actually distracting us, glossing over the truth: It is simply protecting itself from the bitter cold of the world.

Even as the leaves are falling, the buds of next year’s crop are already in place, waiting to erupt again in spring. Most trees produce their buds in high summer, and the autumn leaf fall reveals them, neat and expectant, protected from the cold by thick scales. We rarely notice them because we think we’re seeing the skeleton of the tree, a dead thing until the sun returns./ The tree is waiting. It has everything ready. It’s fallen leaves are mulching the forest floor, and its roots are drawing up the extra winter moisture, providing a firm anchor against seasonal storms. Its ripe cones and nuts are providing essential food in this scarce time for mice and squirrels, and its bark is hosting hibernating insects and providing a source of nourishment for hungry deer. It is far from dead. It is in fact the life and soul of the wood. It’s just getting on with it quietly. It will not burst into life in the spring. It will just put on a new coat and face the world again.

We stuck with the traditional Äpple Munk and the favorite munkhål, but we also added a seasonal one I'd been working on in Mrs. Bixler's room during this dramatic lull in school-apple leftovers. I'd perfected a pumpkin cream cheese filling to go with a cinnamon sugar coating. It was like if pumpkin pie and donuts had a baby, and that baby turned out to be the Chosen One from the prophecy. Pumpamunk.

A vague notion has developed that it is bad form to criticize someone's religion, and, by extension, religion in general. To be sure, those well informed in history can only look with bemused horror at how the devotees of one religion, for hundreds or thousands of years, persecuted the devotees of other religions, or even "heretics" within their own religion; and it certainly does seem absurd nowadays to engage in this kind of disputation, especially given that one religion is no more likely to be true than another. We are in an age of "toleration" and ecumenicalism-a somewhat paradoxical development, at least in the West, given that the scriptures of each of the major religions of Europe and the Middle East (Christianity, Judaism, and Islam) clearly and unequivocally declares that it and it alone possesses the truth about God and the universe. But surely it is still a valid procedure to assess the truth-claims of any given religion or all religions, and to determine whether their scriptures do or do not provide accurate information about human beings, human society, or the universe at large. Religions themselves have craftily put forth this hands-off principle precisely in order to shield themselves from scrutiny by pestiferous critics. Listen again to H. L. Mencken: ... even a superstitious man has certain inalienable rights. He has a right to harbor and indulge his imbecilities as long as he pleases, provided only he does not try to inflict them upon other men by force. He has a right to argue for them as eloquently as he can, in season and out of season. He has a right to teach them to his children. But certainly he has no right to be protected against the free criticism of those who do not hold them. He has no right to demand that they be treated as sacred. He has no right to preach them without challenge.... The meaning of religious freedom, I fear, is sometimes greatly misapprehended. It is taken to be a sort of immunity, not merely from governmental control but also from public opinion. A dunderhead gets himself a long-tailed coat, rises behind the sacred desk, and emits such bilge as would gag a Hottentot. Is it to pass unchallenged? If so, then what we have is not religious freedom at all, but the most intolerable and outrageous variety of religious despotism. Any fool, once he is admitted to holy orders, becomes infallible. Any half-wit, by the simple device of ascribing his delusions to revelation, takes on an authority that is denied to all the rest of us.

Am I cold wearing this tiny dress on November sixth in New York City? Fuck yes. Am I willing to ruin the ensemble with a coat? Absolutely not.

But few gain sufficient experience in Wall Street to command sucess until they reach that period of life in which they have one foot in the grave. When this time comes these old veterans of the Street usually spend long intervals of repose at their comfortable homes, and in times of panic, which recur sometimes oftener than once a year, these old fellows will be seen in Wall Street, hobbling down on their canes to their brokers' office. Then they always buy good stocks to the extent of their bank balances, which have been permitted to accumulate for just such an emergency. The panic usually rages until enough of these cash purchases of stock is made to afford a big "rake in." When the panic has spent its force, these old fellows, who have been resting judiciously on their oars in expectation of the inevitable event, which usually returns with the regularity of the seasons, quickly realize, deposit their profits with their bankers, or the overplus thereof, after purchasing more real estate that is on the upgrade, for permanent investment, and retire for another season to the quietude of their splendid homes and the bosoms of their happy families. If young men had only the patience to watch the speculative signs of the times, as manifested in the periodical egress of these old prophetic speculators from their shells of security, they would make more money at these intervals than by following up the slippery "tips" of the professional "pointers" of the Stock Exchange all the year round, and they would feel no necessity for hanging at the coat tails, around the hotels, of those specious frauds, who pretend to be deep in the councils of the big operations and of all the new "pools" in process of formation. I say to the young speculators, therefore, watch the ominous visits to the Street of these old men. They are as certain to be seen on the eve of a panic as spiders creeping stealthily and noiselessly from their cobwebs just before rain.

Hmm. A grilled miso rice ball and a grilled soy sauce rice ball... But what is this covered in dried seaweed?" "When we think about the rice ball and its connection to the Japanese climate and culture, the existence of fermented food is something we can't ignore. Eating fermented food on a daily basis is a unique trait of the Japanese culinary culture. The most famous of the fermented foods are the soy sauce and miso. Seasonings that the Japanese diet cannot do without. We coated one of the rice balls with soy sauce and the other with miso... ... and grilled them over charcoal." "The slightly burnt scent of the soy sauce is so appetizing." "The grilled fragrance of miso is irresistible to a Japanese person. And this we can only taste in the form of a rice ball too." "Another fermented Japanese product that we must not forget about is natto. Natto is a little tough to put inside a rice ball as it is... ... so we've minced it along with diced green onions. It has been flavored with soy sauce and Japanese mustard. And to add some punch to it, we coated the rice ball with roasted shredded seaweed. By shredding it, the flavor of the dried seaweed becomes far better than just coating the rice ball with a sheet of it.

Paint me. Put me in a sports coat with a big pattern. In silk or wool or cotton. Padded shoulders. Nipped in at the waist. A wide tie. Silk, of course. Paint me in one of my light ties on a white shirt. Make my clean, heavily starched shirt jump from the canvas. Have my good Johnson and Murphy shoes shined. Make my creases sharp. Creases count all seasons of the year. If you don’t want to paint me in spring or autumn in a sports coat, paint me in winter when I have just come in from the cold wearing a suit, with a cashmere coat in the crook of my arm. Hat still on my head. Pocket square. Tie clip. All the Ziggy details in place. Or paint me in one of my shirts that let me wear a collar bar. Remind us that that is how, once upon a time, we did it. That ours was a world of pocket squares, and tie clips—tie clips were most important, as they held a dancer’s tie in place midflight—and stick pins, and gold cigarette lighters and silver key fobs and money clips of metal or a plain rubber band, and cufflinks, and good hats, and mohair V-neck golf sweaters and fine tuxedos and Murine. Don’t paint me dropping Murine in my eyes. Or me in my boxer shorts and white cotton V-neck shirt sitting at my dressing table in my room at the Gotham, my toes tickled by the wool wall-to-wall carpet. Or maybe paint that. How and where we got ready. And we were ready. Paint our readiness.

Dad had always composed his daily look carefully: neatly combed hair, seasonal tie featuring pumpkins in October or flags in July, dark leather loafers buffed to a high shine, white doctor’s coat laundered in hot water and pressed crisp. True, he also mowed the lawn in black knee socks and khaki shorts. I’m not saying he always made good choices, just that the outfits, like other decisions, had always been his to make.

The first one is paella-style takikiomi gohan rice ball. You chop up white meat fish, clams, shrimp and squid and fry them in olive oil with garlic and saffron. And in a different pan, you fry finely chopped tomatoes, onions and green pepper in olive oil. You mix those two together and cook them with rice using a broth made from beef shank and chicken bones. Then you make that into a rice ball... ... and wrap it in Parma ham." "Oh my! It sure is something to make a paella-style takikomi gohan into a rice ball." "But when it's wrapped in Parma ham, they match perfectly." "It's completely Western, but it still tastes like a rice ball." "This is a surprise. And the judges seem to like it too." "Next is a rice ball coated in pork flakes. This is a pork flake you often see in Chinese cooking. You cook the lean pork meat in soy sauce seasoned with star anise until it becomes flaky. The filling inside is Dongpo pork--- a Chinese dish made of pork belly that's been slowly braised." "Ooh, the soft Dongpo pork came out as I bit into the rice coated in the sweet and salty pork flakes!" "Ah, the flavor and texture are superb!" "This combination is just wonderful! " "You've made Dongpo pork into such a great rice ball, it's making me cry. It looks Chinese, but it's very much a Japanese rice ball." "Now the judges are taking his side..." "And the last is a deep-fried chicken rice ball. You deep fry chicken that has been marinated in soy sauce with ginger and garlic... ...and then use that as the filling of the rice ball... ... then coat it in red shiso seasonings." "Ah, the rich taste of the deep-fried chicken is something the young people will like. And the red shiso seasoning creates a refreshing aftertaste.

They each contribute at least one dish to their new menu. It's not an extensive list, just a handful of favorites that are not only delicious and filling, but affordable as well. Peter makes the most mouthwatering shucos on heavenly soft long bread buns, buttered and toasted to perfection before being topped with halved hotdogs, guacamole, cabbage, mayonnaise, tomato sauce, chili sauce, and mustard. It's both crispy and soft at the same time, a perfect combination of textures in one's mouth. It's honestly the perfect dish for anyone looking for a quick but hearty meal for lunch. Freddie brings fish and chips to the table. Simple, delectable, but hardly anything to scoff at. He makes sure to use a beer batter to bring out the subtle flavors of the fresh halibut he uses. It's then fried to golden perfection. The fries are lovingly cut and seasoned by hand, optional Cajun spice in a small serving bowl to the side. He never skimps on the portion sizes, either. The fish is massive, and he makes sure to pile fries so high, a few always fall off the expo line. Rina contemplated making a classic pho from scratch, but eventually decided on her and her sister's personal favorite gỏi cuõn--- savory braised pork, massive prawns, soft vermicelli, cucumbers, lettuce, and diced carrots all wrapped up in a pretty rice paper blanket. The way she plates everything makes the dish look like a masterpiece that's too good to eat. Most people do, however, eat it eventually, because it'd be a right shame to waste such an amazing meal. Eden makes her mother's macaroni and cheese. The cheap, boxed shit from grocery stores doesn't even begin to compare. She comes in early to make the macaroni from scratch, rolling and kneading pasta dough with deft hands. The cheese sauce she uses is also made from scratch, generous helpings of butter and cream and sharp cheddar--- a sprinkle of salt and pepper and oregano, too--- melting into one cohesive concoction she then pours over her recently boiled pasta. She makes every bowl to order, placing everything in cute little ramekins they found on sale, popping it into the oven beneath the broiler so that the butter-coated bread crumb topping can turn a beautiful golden brown. With a bit of chopped bacon and fresh green onions sprinkled on top, it's arguably one of the most demanded dishes at The Lunchbox.

Defenses are like winter coats. At one point they helped keep us safe, but now that we are somewhere new, or the seasons have changed, they no longer serve us and can actually hurt us.

Rather than waiting for the season to sneak up on us, proactively preparing for winter can help us align with the changing seasons while ensuring that the items we need to be comfortable--blankets and coats and winter sweater--are accessible. As we use our feet, hands, and actions to prepare our nests for winter, our minds are given time to wander toward the season, readying us for its arrival.

outdoors in winter in most parts of the country, as long as they have adequate shelter from wind, rain, and snow. A shed open on one side is an ideal shelter for all seasons. Horses grow a long winter coat and store a layer of fat beneath their skin, both of which provide excellent insulation. However, when a horse is kept in a heated stable, he does not adapt and is more likely to suffer from chilling and pneumonia when taken outside. Horse blankets can be used to prevent chilling. For a horse in winter with a dry coat, or one who is used to being inside, the blanket is beneficial when the wind-chill temperature drops below 20°F (-6.6°C). For a horse in summer with a wet coat, wind-chill discomfort becomes a factor at temperatures below 60°F (15.5°C). Use common sense. If your horse has adapted to outside conditions, he probably does not need a blanket. However, for old horses, who are unable to regulate their body temperature well, or show horses without their natural haircoat, a blanket is a thing of comfort. Digestible energy is the principal dietary concern in cold weather. Protein, vitamin, and mineral needs increase slightly. In winter, it is important to feed a ration that helps the horse create internal heat. High-quality hay is best for this, and is a better choice than grain. This is because roughage is digested by bacterial fermentation in the cecum and colon, which produces a great deal of heat.

Let us help." "You already did." My voice didn't betray anything. "Both of you helped plan this. You lent me this car. Aubrey put up the funds." He raised his brow. "Lending you this car doesn't count as helping. It was more like public service. If you drove your car, the noise would wake up all of Haverleau." "It's not that bad —" "Yeah, if you want to be as obvious as a rhinoceros." I gave a pointed look at his lime-green coat and bright maroon sweater. Talk about burning my retinas. "Pot calling kettle." He glanced at himself. "It's seasonal. I look Christmasy.

Tilapia with Mango Salsa   INGREDIENTS: 1/3 cup extra-virgin olive oil 1 tablespoon lemon juice 1 tablespoon minced fresh parsley 1 clove garlic, minced 1 teaspoon dried basil 1 teaspoon ground black pepper 1/2 teaspoon salt 2 (6 ounce) tilapia fillets 1 large ripe mango, peeled, pitted and diced 1/2 red bell pepper, diced 2 tablespoons minced red onion 1 tablespoon chopped fresh cilantro 1 jalapeno pepper, seeded and minced 2 tablespoons lime juice 1 tablespoon lemon juice salt and pepper to taste   INSTRUCTIONS: ●Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a re-sealable plastic bag. ●Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. ●Marinate in the refrigerator for 1 hour. ●Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. ●Add the lime juice and 1 tablespoon of lemon juice, and toss well. ●Season to taste with salt and pepper, and refrigerate until ready to serve. ●Preheat an outdoor grill for medium-high heat, and lightly oil grate. ●Remove the tilapia from the marinade, and shake off excess. ●Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. ●Serve the tilapia topped with mango salsa. ●Enjoy!

Will appeared at Cameron’s door promptly at seven o’clock. With his coat unzipped, she could see that he’d worn a brown wool sweater over dark jeans with heavy mud-season-approved boots. He smelled of fresh air, soap and cologne so subtle she wasn’t sure it was cologne. No matter what it was, she wanted to get closer for a better sniff of the intriguing scent. His hair was damp and his face freshly shaven. That he’d gone to some trouble to prepare for their dinner pleased her.

Indian Bar’s reputation as a notorious bear enclave can be accounted for by the acres of blueberries surrounding the camp. While they draw the bears, the berries also assure backcountry campers that bears will look upon them as nuisances in the berrypatch rather than two hundred pounds of meat on the hoof. That is, if you arrive during berry season. Which I did not. A ranger had issued me a wilderness permit to pitch my tent among the bears outside the designated camp, but by the time I’d bushwhacked to the top of a ridge above the Ohanapecosh River, I’d begun to question the wisdom of my decision. Every tentsize clearing under every tree bore the wilderness equivalent of a coat on a theater seat: bear scat big as cowpies and puddingly fresh.

Slavery is not an indefinable mass of flesh. IT is a particular, specific enslaved woman, whose mind is active as your own, whose range of feeling is as vast as your own; who prefers the way the light falls in one particular spot in the woods, who enjoys fishing where the water eddies in a nearby stream, who loves her mother in her own complicated way, thinks her sister talks too loud, has a favorite cousin, a favorite season, who excels at dress making and who knows, inside herself, that she is as intelligent and capable as anyone. "Slavery" is this same woman born in a world that loudly proclaims its love of freedom and inscribes this love in its essential texts, a word in which these same professors hold this woman a slave, hold her mother a slave, her father a slave, her daughter a slave, and when this woman peers back in to the generations all she sees is the enslaved. She can hope for more. She cam imagine some future for her grandchildren. But when she dies, the world - which is really the only world she can ever know - ends. For this woman, enslavement is not a parable. It is damnation. It is the never-ending night.

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

Divide your clothes roughly into “cotton-like” and “wool-like” materials when you put them in the drawer. Categorizing by season—summer, winter, fall-and-spring—or by activity, such as work and leisure, should be avoided because it is too vague. If my client’s space is limited, I have them store only small, specific off-season items, such as bathing suits and sun hats for the summer season, and mufflers, mittens, and earmuffs for the winter season. Although not a small item, winter coats can also be put away in the back of the closet during the off-season.

Preheat oven to 425 degrees F. Combine ¼ cup of the olive oil, the rosemary, garlic, and parsley in a large bowl. Let this marinade steep while the potatoes roast. Spread the potatoes on a rimmed baking sheet, then season with the salt and toss with the remaining 3 tablespoons olive oil. Place on the lower rack of the oven, and roast until golden on one side, about 10 minutes. Flip the potatoes, and roast until golden on the other side, cooked through, and very crispy, about 10 minutes more. Immediately dump the hot potatoes into the bowl with the garlic-rosemary mixture, and toss to coat. Season with black pepper, and use tongs to crush the potatoes lightly, so they absorb the flavored oil better. Toss again to let the

Favourite Fresh Fruit Salad   This best fresh fruit salad you can prepare with any fresh fruits available in any season. It is very refreshing and also very low in calories. I normally use different fresh fruits to make this salad which depends on the season. You will never want to try any of the disgusting can fruit salads available in the market once you master this one.   5 servings Prep time:    Ingredients Take ½ cup of each fruit Raspberries Blueberries Bananas (sliced and peeled) Kiwi fruit (sliced and peeled) Pineapple (cored, sliced and peeled) Peaches (sliced and peeled) Red grapes (halved) Mangoes (hulled and sliced) Strawberries (sliced, skinned and cored) Watermelon and Cantaloupe Juice of 1 fresh-squeezed lemon Honey or granulated sugar to taste   Instructions 1.    First step is to prepare the banana dressing. 2.    Take a small bowl, mash a banana with a fork. 3.    Add just a small amount of lemon juice but you can add more if you want more consistency. 4.    Add sugar or honey to sweeten the dressing. 5.    Set aside the banana dressing to use it later. 6.    Take the Watermelon and Cantaloupe and remove their flesh and cut into bit-size pieces. 7.    Take a large bowl and combine all the mixed prepared fruits. 8.    Add prepared banana dressing over the prepared fruits. 9.    Gently toss the fruits to coat the complete layer. 10. Cover it and refrigerate for few hours before serving. 11. You can serve it in chilled cocktail glasses to make it look appetizing.   Serving suggestions   Top this fresh salad with chopped nuts.

Close to-night—     Ten to make and the match to win— A bumping pitch and a blinding light,     An hour to play and the last man in. And it’s not for the sake of a ribboned coat,     Or the selfish hope of a season’s fame, But his Captain’s hand on his shoulder smote—     “Play up! play up! and play the game!”   The sand of the desert is sodden red,—     Red with the wreck of a square that broke;— The Gatling’s jammed and the Colonel dead,     And the regiment blind with dust and smoke. The river of death has brimmed his banks,     And England’s far, and Honour a name, But the voice of a schoolboy rallies the ranks:     “Play up! play up! and play the game!

Slavery is not an indefinable mass of flesh. It is a particular, specific enslaved woman, whose mind is active as your own, whose range of feeling is as vast as your own; who prefers the way the light falls in one particular spot in the woods, who enjoys fishing where the water eddies in a nearby stream, who loves her mother in her own complicated way, thinks her sister talks too loud, has a favorite cousin, a favorite season, who excels at dressmaking and knows, inside herself, that she is as intelligent and capable as anyone. “Slavery” is this same woman born in a world that loudly proclaims its love of freedom and inscribes this love in its essential texts, a world in which these same professors hold this woman a slave, hold her mother a slave, her father a slave, her daughter a slave, and when this woman peers back into the generations all she sees is the enslaved. She can hope for more. She can imagine some future for her grandchildren. But when she dies, the world—which is really the only world she can ever know—ends. For this woman, enslavement is not a parable. It is damnation. It is the never-ending night. And the length of that night is most of our history. Never forget that we were enslaved in this country longer than we have been free. Never forget that for 250 years black people were born into chains—whole generations followed by more generations who knew nothing but chains. You

While Gstaad is one of the wealthiest places you can set foot in, unlike many similarly upscale spots, farming is not only tolerated here but considered culturally indispensable and a most honorable profession. That’s the reason for the zoning and why cows always have the right of way. The main street through the center of downtown is rightly known as the Promenade, and it is where many newly minted locals go show off their Ferraris and Bentleys and fur coats, while shopping for jewelry, watches, and more fur coats in the boutiques. Cheese making in the Alps is largely seasonal, and like many other mountain towns in Switzerland, the cows have to pass through town when they come down from the mountains in the fall and return in the spring. Usually there is a designated day each season when the streets close to traffic for this migration, but not in Gstaad, where each farmer chooses when to move his herd, and in the fall, cows might block traffic on the Promenade for ten straight days. Each time they come through, the government sends a special cleaning crew to follow, because cheese making is that important here, not so much economically as culturally. That is why some fifty-two mountain peaks around Gstaad are privately owned, not by Russian billionaires, or ski resort operators, but rather by multigenerational farming families like the Bachs.

Through the array of wireless cameras, they watch this widow-maker widow as she quickly changes from yoga pants into slacks and pulls on a sport coat over her T-shirt and carries clothes from the closet to the suitcase on the bed.