Coconut Day Quotes

The next day the weather was blown out, with whitecaps frosting the entire channel across to Lanai and the coconut palms whipping overhead like epileptic dust mops.

In the meantime, though my kiss-stung face has returned to normal, my heart and all working body parts are absolutely not normal. Because every time Porter so much as even walks within ten feet of me at work, I have the same reaction. Four knocks on Hotbox door? I flush. Scent of coconut in the break room? I flush. Sound of Porter cracking jokes with Pangborn in the hallway? I flush. And every time this happens, Grace is there like some taunting Greek chorus, making a little mmm-hmmnoise of confirmation. Even Pangborn notices. “Are you ill, Miss Rydell?” “Yes,” I tell him in the break room one day before work. “I’m apparently very ill in the worst way. And I want you to know that I didn’t plan for this to happen. This was not part of my plan at all. If you want to know the truth, I had other plans for the summer!” I think of my boardwalk map, lying folded and abandoned in my purse. Pangborn nods slowly. “I have no idea what you mean, but I support it completely.” “Thank you,” I tell him as he walks away, whistling. Half a minute later, Porter pulls me into a dark corner of the hallway, checks around the corner, and kisses the bejesus out of me. “That’s me, destroying all your other plans,” he says wickedly. And if I didn’t know any better, I’d think he sounds jealous. Then he walks away, leaving me all hot and bothered. I’m going to have a nervous breakdown.

There were shelves upon shelves of the most succulent-looking sweets imaginable. Creamy chunks of nougat, shimmering pink squares of coconut ice, fat, honey-colored toffees; hundreds of different kinds of chocolate in neat rows; there was a large barrel of Every Flavor Beans, and another of Fizzing Whizbees, the levitating sherbert balls that Ron had mentioned; along yet another wall were "Special Effects" sweets: Droobles Best Blowing Gum (which filled a room with bluebell-colored bubbles that refused to pop for days), the strange, splinter Toothflossing Stringmints, tiny black Pepper Imps ("breathe fire for your friends!"), Ice Mice ("hear your teeth chatter and squeak!"), peppermint creams shaped like toads ("hop realistically in the stomach!"), fragile sugar-spun quills, and exploding bonbons.

A six-week island getaway and a book deal any way I looked at it. I glanced over at Jeannie and she was giving me a death glare. Islands or Boss from Hell. Coconut Hell or Editorial Hell. Sand in my swimsuit crack every day for two months, or jeannie up my ass for the rest of my life.

No matter what time of day or amount of work to be done, someone with Tahiti could close his eyes and the reality of moody lawnmowers, scruffy lawns, threats of termination of employment would recede and in seconds he’d simply be in Tahiti, stark naked and drinking from a coconut, aware only of the percussion of the wind and girlish sighs of the ocean. (Few

She slapped a few slices of bacon on the heated griddle. Sizzling started immediately and the scent of rising coconut cake mingled with the smoky salt of bacon. "Heaven." She buttered day-old baguettes to toast, then cracked a few eggs for breakfast sandwiches. "Now some cheese. Brie? Emmental? Mmm, smoky onion cheddar.

You will find, Ofilwe, that the people you strive so hard to be like will one day reject you because as much as you may pretend, you are not one of their own. Then you will turn back, but there too you will find no acceptance, for those you once rejected will no longer recognize the thing you have become. So far, too far to return. So much, too much you have changed. Stuck between two worlds, shunned by both.

Eve,” I exhale, burrowing my nose behind her ear. “I want to take you to be my wife.” Kiss. “I want to have you and hold you.” Kiss. “From this day forward, for better, for worse.” Kiss. “For richer, for poorer, in sickness and in health.” Kiss. “Until death do us part.” Kiss. “I’m so sorry for what I’m about to do. Forgive me, baby. I love you so fucking much.” I fall asleep with my face buried in her coconut-scented hair, wishing things could be different, but knowing that come morning, I’ll be shattering her life, and mine.

So with light hearts and bellies full of Day-Glo orange magic, we set off on a quest to find a MoFo who looked like a coconut that could open doors.

Mother I had a beautiful house in Shingdi a vegetable garden Vines of bitter gourd lettuce English spinach and tousled coconut trees Coconuts fell on my darling husbands head One day we made love under the tree Now I was pregnant just like my orchard full of fruits with the love child Oh I ran as hard as I could from the shadow These were shadows of time shadows of the past ...

Luella had been Lou's favorite grandma. Some grandmas took their grandchildren to parks, or bought them books and dolls, or shared their special stories. Her grandma shared her recipes. She taught Lou how to check when a roast turkey was done, chop veggies without cutting off a finger, and bake a coconut cake grown men swooned over. A fog of comforting smells had perpetually blanketed her kitchen- an expression of her love so strong you could taste it. Lou caught the culinary bug during those early days and loved that she was named after her grandma, even if Lou believed she'd never make food quite as delicious.

She kissed her like she’d been stranded on an island, notching each stranded day onto a fallen coconut, slowly losing her mind. She filled Michelle like weather, worked her mouth like a cherry stem being tongued into a knot.

We need a certain amount of fat in our diets, anyway. It helps us absorb vitamins A, D, K, and E. Unsaturated fats from nuts, olive oil, sesame oil, and avocados prevent heart disease. Coconut oil helps lower cholesterol and reduce abdominal fat.

Every moment for all the generations was leading to you here on my lap, your head against your granddaddy’s chest, already four years old. Hair smelling like coconut oil. Something beneath that, though. Little-girl sweat—almost sour, but then just when I think that’s what it is, it turns, sweetens somehow. Makes me want to sit here forever breathing in your scalp. When did your arms get so long? Your feet so big? These footie pajamas with reindeer all over them remind me of the ones your mama used to wear. She used to fall asleep on my lap just like this. Back at the other house. Oh time time time time. Where’d you go where’d you go? My legs hurt tonight. Another place too—deep in my back somewhere, there’s a dull, aching pain. I try not to think about it. Old people used to always say, You only as old as you feel. Here I am closer to fifty than forty, but I feel older than that most days. Feel like the world is trying to pull me down back into it. Like God went ahead and said, I’ve changed my mind about you, Po’Boy. A bath with Epsom salts helps some evenings. Ginger tea keeps Sabe’s good cooking in my belly. Sitting here holding you at the end of the day—that’s . . . well, I’m not going to lie and say this isn’t the best thing that ever happened to my life because it is. Look at you laughing in your sleep. Got me wondering what you’re dreaming about. What’s making you laugh like that? Tell your granddaddy what’s playing in your pretty brown head, my little Melody. Name like a song. Like you were born and it was cause for the world to sing. You know how much your old granddaddy loves when you sing him silly songs? Sabe says she’s gonna have to get some earplugs if she has to hear one more verse of “Elmo’s World” or that song about how to grow a garden. But me, I can listen to your voice forever. Can’t hear you singing enough.

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

The Court: Had there been a very recent quarrel? Mr. Fryer: The day before the mutiny, Mr. Bligh charged Christian with stealing his coconuts.

Do you think I felt capable of taking it all over after she fucking drowned? Do you think I felt capable of trying to pay all the bills and still scraping up enough money for coconut at the fucking Malibu Mart? Do you think I felt capable of holding each one of these guys as they woke up in the middle of the night remembering that they had essentially been orphaned? Do you think I wanted to drop out of high school so I could do it all? That I wanted to be twenty-five years old without a high school diploma?” Mick flinched as he heard this, and when Nina saw the pinched look on his face, it pissed her off. “I didn’t feel capable of any of that! But did that matter? Of course not. So I’ve gotten up every single day since Mom died—and even a lot of the days

MISSIONARY: Look at you! You’re just wasting your life away, lying around like that. SAMOAN: Why? What do you think I should be doing? MISSIONARY: Well, there are plenty of coconuts all around here. Why not dry some copra and sell it? SAMOAN: And why would I want to do that? MISSIONARY: You could make a lot of money. And with the money you make, you could get a drying machine, and dry copra faster, and make even more money. SAMOAN: Okay. And why would I want to do that? MISSIONARY: Well, you’d be rich. You could buy land, plant more trees, expand operations. At that point, you wouldn’t even have to do the physical work anymore, you could just hire a bunch of other people to do it for you. SAMOAN: Okay. And why would I want to do that? MISSIONARY: Well, eventually, with all that copra, land, machines, employees, with all that money—you could retire a very rich man. And then you wouldn’t have to do anything. You could just lie on the beach all day.

Pouva Murday spent six days living with 40 others in a cargo hold only 20 feet square in order to peel 650 coconuts a day in abysmal conditions in the Chagos Islands so that he could fill one of the Guardian’s goals.

I was ready when Quentin approached me after school the following day. “Genie,” he said. “Please. Let me expl—moomph!” “Stay away,” I said, mashing the bulb of garlic into his face as hard as I could. I didn’t have any crosses or holy water at home. I had to work with what was available. Quentin slowly picked the cloves out of my hand before popping them into his mouth. “That’s white vampires,” he said, chewing and swallowing the raw garlic like a bite of fruit. “If I was a jiangshi you should have brought a mirror.” I wrinkled my nose. “You’re going to stink now.” “What, like a Chinese?” He pursed his lips and blew a kiss at me. Instead of being pungent, his breath was sweet with plum blossoms and coconut. Like his body magically refused to be anything but intensely appealing to me, even on a molecular level. I tried to swat away his scent before it made me drunk.

Who’s teasing? I’m telling him the truth. He ain’t going to have it. Neither one of ‘em going to have it. And I’ll tell you something else you not going to have. You not going to have no private coach with four red velvet chairs that swivel around in one place whenever you want ‘em to. No. and you not going to have your own special toilet and your own special-made eight-foot bed either. And a valet and a cook and a secretary to travel with you and do everything you say. Everything: get the right temperature in your hot-water bottle and make sure the smoking tobacco in the silver humidor is fresh each and every day. There’s something else you not going to have. You ever have five thousand dollars of cold cash money in your pocket and walk into a bank and tell the bank man you want such and such a house on such and such a street and he sell it to you right then? Well, you won’t ever have it. And you not going to have a governor’s mansion, or eight thousand acres of timber to sell. And you not going to have no ship under your command to sail on, no train to run, and you can join the 332nd if you want to and shoot down a thousand German planes all by yourself and land in Hitler’s backyard and whip him with your own hands, but you never going to have four stars on your shirt front, or even three. And you not going to have no breakfast tray brought in to you early in the morning with a red rose on it and two warm croissants and a cup of hot chocolate. Nope. Never. And no pheasant buried in coconut leaves for twenty days and stuffed with wild rice and cooked over a wood fire so tender and delicate it make you cry. And no Rothschild ’29 or even Beaujolais to go with it.” A few men passing by stopped to listen to Tommy’s lecture. “What’s going on?” they asked Hospital Tommy. “Feather refused them a beer,” said. The men laughed. “And no baked Alaska!” Railroad Tommy went on. “None! You never going to have that.” “No baked Alaska?” Guitar opened his eyes wide with horror and grabbed his throat.” You breaking my heart!” “Well, now. That’s something you will have—a broken heart.” Railroad Tommy’s eyes softened, but the merriment in them died suddenly. “And folly. A whole lot of folly. You can count on it.” “Mr. Tommy, suh,” Guitar sang in mock humility, “we just wanted a bottle of beer is all.” “Yeah,” said Tommy. “Yeah, well, welcome aboard.

Hey,” I say, taking a seat on an island stool. “Did anyone call for me?” “Your dad and I had a great day; thanks for asking.” Mom smirks. “How was your day? Did anyone call for me?” I smile. She dumps a gob of coconut oil into her raw-ful mixture. “Anyone meaning Ben?” “Am I that transparent?” “It’s just that I was sixteen once, too.” “Right,” I say, shuddering even to think of her pre-forty, pre-me, pre-Dad, when it was just her hippie self, burning incense, going braless, and dating poets.

Rayna does not get sick on planes. Also, Rayna does not stop talking on planes. By the time we land at Okaloosa Regional Airport, I’m wondering if I’ve spoken as many words in my entire life as she did on the plane. With no layovers, it was the longest forty-five minutes of my whole freaking existence. I can tell Rachel’s nerves are also fringed. She orders an SUV limo-Rachel never does anything small-to pick us up and insists that Rayna try the complimentary champagne. I’m fairly certain it’s the first alcoholic beverage Rayna’s ever had, and by the time we reach the hotel on the beach, I’m all the way certain. As Rayna snores in the seat across from me, Rachel checks us into the hotel and has our bags taken to our room. “Do you want to head over to the Gulfarium now?” she asks. “Or, uh, rest up a bit and wait for Rayna to wake up?” This is an important decision. Personally, I’m not tired at all and would love to see a liquored-up Rayna negotiate the stairs at the Gulfarium. But I’d feel a certain guilt if she hit her hard head on a wooden rail or something and then we’d have to pay the Gulfarium for the damages her thick skull would surely cause. Plus, I’d have to suffer a reproving look from Dr. Milligan, which might actually hurt my feelings because he reminds me a bit of my dad. So I decide to do the right thing. “Let’s rest for a while and let her snap out of it. I’ll call Dr. Milligan and let him know we’ve checked in.” Two hours later, Sleeping Beast wakes up and we head to see Dr. Milligan. Rayna is particularly grouchy when hungover-can you even get hungover from drinking champagne?-so she’s not terribly inclined to be nice to the security guard who lets us in. She mutters something under her breath-thank God she doesn’t have a real voice-and pushes past him like the spoiled Royalty she is. I’m just about aggravated beyond redemption-until we see Dr. Milligan in a new exhibit of stingrays. He coos and murmurs as if they’re a litter of puppies in the tank begging to play with him. When he notices our arrival he smiles, and it feels like a coconut slushy on a sweltering day and it almost makes up for the crap I’ve been put through these past few days.

But what kind of addict would need all these coconut husks and crushed honeydew rinds? Would the presence of junkies account for all these uneaten french fries? These puddles of glazed catsup on the bureau? Maybe so. But then why all this booze? And these crude pornographic photos, ripped out of pulp magazines like Whores of Sweden and Orgies in the Casbah, that were plastered on the broken mirror with smears of mustard that had dried to a hard yellow crust … and all these signs of violence, these strange red and blue bulbs and shards of broken glass embedded in the wall plaster … No; these were not the hoofprints of your normal, godfearing junkie. It was far too savage, too aggressive. There was evidence, in this room, of excessive consumption of almost every type of drug known to civilized man since 1544 A.D. It could only be explained as a montage, a sort of exaggerated medical exhibit, put together very carefully to show what might happen if twenty-two serious drug felons—each with a different addiction—were penned up together in the same room for five days and nights, without relief. Indeed. But of course that would never happen in Real Life, gentlemen. We just put this thing together for demonstration purposes …

On most days, delight kept itself hidden from her, so she would go places where it frolicked—like right here, right now. Delight at the beautiful objects, delight with her sometimes stiff companion, and delight at the freedom from immediate responsibility. She would savor her delights where and when she could.

Al had expected his dad to lecture him about never turning to drink to solve problems. Instead, he'd commiserated that sometimes you need to get really pissed so your body feels as bad as your heart does. Once every fiber of your being feels like bloody hell, you can start mending the broken bits one day a time.

The following day, the scent Garrance has created is soon dispersed through the restaurant via an electric diffuser---the aromas of citrus, coconut, and ginger hitting me in waves. Ravenous, I set to making a roasted red pepper and garlic hummus, incorporating the urfa biber to see if it really makes a difference. I dip my finger into the dark purplish-brown flakes to taste, and I'm blown away by the earthiness of the flavors. I smack my lips, tasting undertones of raisins, chocolate, and maybe a little coffee. Even though I've made a crudité platter with some pan-seared padron peppers sprinkled with sea salt and homemade garlic-infused naan, I can't help shoving spoonfuls of the hummus into my eager mouth.

A young person for Monsieur Jagiello,’ said the guard, with a grin. He stood away from the door, and there was the young person, holding a cloth-covered basket, blushing and hanging her pretty head. The others walked away to the window and talked in what they meant to be a detached, natural way; but few could help stealing glances at the maiden, and none could fail to hear Jagiello cry, ‘But my dear, dear Mademoiselle, I asked for black pudding and apples, no more. And here is foie gras, a gratin of lobster, a partridge, three kinds of cheese, two kinds of wine, a strawberry tart . . . ’ ‘I made it myself,’ said the young person. ‘I am sure it is wonderfully good: but it is much more than I can ever afford.’ ‘You must keep up your strength. You can pay for it later – or in some other way – or however you like.’ ‘But how?’ asked Jagiello, in honest amazement. ‘By a note of hand, do you mean?’ ‘Pray step into the passage,’ said she, pinker still. ‘There you are again,’ said Jack, drawing Stephen into another room. ‘Yesterday it was a thundering great patty, with truffles; and tomorrow we shall see a wedding-cake for his pudding, no doubt. What they see in him I cannot conceive. Why Jagiello, and the others ignored? Here is Fenton, for example, a fine upstanding fellow with side-whiskers that are the pride of the service – with a beard as thick as a coconut – has to shave twice a day – as strong as a horse, and a very fair seaman; but there are no patties for him.

Diana” was the first thing out of her mouth. “I’m dying,” the too familiar voice on the other end moaned. I snorted, locking the front door behind me as I held the phone up to my face with my shoulder. “You’re pregnant. You’re not dying.” “But it feels like I am,” the person who rarely ever complained whined. We’d been best friends our entire lives, and I could only count on one hand the number of times I’d heard her grumble about something that wasn’t her family. I’d had the title of being the whiner in our epic love affair that had survived more shit than I was willing to remember right then. I held up a finger when Louie tipped his head toward the kitchen as if asking if I was going to get started on dinner or not. “Well, nobody told you to get pregnant with the Hulk’s baby. What did you expect? He’s probably going to come out the size of a toddler.” The laugh that burst out of her made me laugh too. This fierce feeling of missing her reminded me it had been months since we’d last seen each other. “Shut up.” “You can’t avoid the truth forever.” Her husband was huge. I didn’t understand why she wouldn’t expect her unborn baby to be a giant too. “Ugh.” A long sigh came through the receiver in resignation. “I don’t know what I was thinking—” “You weren’t thinking.” She ignored me. “We’re never having another one. I can’t sleep. I have to pee every two minutes. I’m the size of Mars—” “The last time I saw you”—which had been two months ago—“you were the size of Mars. The baby is probably the size of Mars now. I’d probably say you’re about the size of Uranus.” She ignored me again. “Everything makes me cry and I itch. I itch so bad.” “Do I… want to know where you’re itching?” “Nasty. My stomach. Aiden’s been rubbing coconut oil on me every hour he’s here.” I tried to imagine her six-foot-five-inch, Hercules-sized husband doing that to Van, but my imagination wasn’t that great. “Is he doing okay?” I asked, knowing off our past conversations that while he’d been over the moon with her pregnancy, he’d also turned into mother hen supreme. It made me feel better knowing that she wasn’t living in a different state all by herself with no one else for support. Some people in life got lucky and found someone great, the rest of us either took a long time… or not ever. “He’s worried I’m going to fall down the stairs when he isn’t around, and he’s talking about getting a one-story house so that I can put him out of his misery.” “You know you can come stay with us if you want.” She made a noise. “I’m just offering, bitch. If you don’t want to be alone when he starts traveling more for games, you can stay here as long as you need. Louie doesn’t sleep in his room half the time anyway, and we have a one-story house. You could sleep with me if you really wanted to. It’ll be like we’re fourteen all over again.” She sighed. “I would. I really would, but I couldn’t leave Aiden.” And I couldn’t leave the boys for longer than a couple of weeks, but she knew that. Well, she also knew I couldn’t not work for that long, too. “Maybe you can get one of those I’ve-fallen-and-I-can’t-get-up—” Vanessa let out another loud laugh. “You jerk.” “What? You could.” There was a pause. “I don’t even know why I bother with you half the time.” “Because you love me?” “I don’t know why.” “Tia,” Louie hissed, rubbing his belly like he was seriously starving. “Hey, Lou and Josh are making it seem like they haven’t eaten all day. I’m scared they might start nibbling on my hand soon. Let me feed them, and I’ll call you back, okay?” Van didn’t miss a beat. “Sure, Di. Give them a hug from me and call me back whenever. I’m on the couch, and I’m not going anywhere except the bathroom.” “Okay. I won’t call Parks and Wildlife to let them know there’s a beached whale—” “Goddammit, Diana—” I laughed. “Love you. I’ll call you back. Bye!” “Vanny has a whale?” Lou asked.

Kashayam [was] a drink the vanaras had morning, noon and night, and a few times in between. It was a kind of brew with all kinds of herbs thrown in: the thick, sharp-tasting furry karpuravalli, the strong spicy tulsi, the slightly bitter bark of the coconut tree, pungent pepper roots, the breathcatching nellikai, the cool root of vetriver, and just about anything else that was considered edible. And some things that weren’t. In their craze for novelty, vanaras sometimes flung in new kinds of leaves or berries just because they smelt interesting; whole families had been known to fall ill, or even die. Gind’s family were not a very adventurous lot, and stuck to things they knew not to be poisonous. Still, every day’s kashayam was different, and this was a great topic of conversation among the vanaras.

The native islanders had never seen an airplane before, or met people such as these strangers. In return for use of their land, the strangers provided mechanical birds that flew in and out all day long on a “runway,” bringing incredible material wealth to their island home. The strangers mentioned something about war and fighting. One day it was over and they all left, taking their strange riches with them. The islanders were desperate to restore their good fortunes, and re-built a facsimile of the airport, control tower, and equipment using local materials: vines, coconut shells, palm fronds, and such. But for some reason, even though they had everything in place, the planes didn’t come. They had imitated the form, but not the content. Anthropologists call this a cargo cult. All too often, we are the islanders.

When I feel lonely, I scroll through Tinder and remind myself what I’m missing. Which is dudes with coconut-oiled beards all posing next to the same graffitied wall in Dumbo with profiles written entirely in emojis. And I remember that I’m not lonely. I’m alone. When I’m comatose from writing and mothering, when I’m hurting too badly to cook, talk, or smile, I curl up with ‘alone’ like a security blanket. Alone doesn’t care that I don’t shave my legs in the winter. Alone never gets disappointed by me.” Eva sighed. “It’s the best relationship I’ve ever been in.” “Are you speaking metaphorically,” asked Cece, “or are you dating a man named Alone?” “You can’t be serious.” “My doorman is a SoundCloud rapper named Sincere. One never knows.” “I like being single,” Eva continued quietly. “I don’t want anyone to have to really see me.” They sat in silence, Eva idly snapping the rubber band on her wrist.

When the Nautilus returned to the surface of the ocean, I could take in Reao Island over its whole flat, wooded expanse. Obviously its madreporic rocks had been made fertile by tornadoes and thunderstorms. One day, carried off by a hurricane from neighboring shores, some seed fell onto these limestone beds, mixing with decomposed particles of fish and marine plants to form vegetable humus. Propelled by the waves, a coconut arrived on this new coast. Its germ took root. Its tree grew tall, catching steam off the water. A brook was born. Little by little, vegetation spread. Tiny animals – worms, insects – rode ashore on tree trunks snatched from islands to windward. Turtles came to lay their eggs. Birds nested in the young trees. In this way animal life developed, and drawn by the greenery and fertile soil, man appeared. And that’s how these islands were formed, the immense achievement of microscopic animals.

Mr. Clutter enjoyed the chore, and was excellent at it—no woman in Kansas baked a better loaf of salt-rising bread, and his celebrated coconut cookies were the first item to go at charity cake sales—but he was not a hearty eater; unlike his fellow-ranchers, he even preferred Spartan breakfasts. That morning an apple and a glass of milk were enough for him; because he touched neither coffee or tea, he was accustomed to begin the day on a cold stomach. The truth was he opposed all stimulants, however gentle. He did not smoke, and of course he did not drink; indeed, he had never tasted spirits, and was inclined to avoid people who had—a circumstance that did not shrink his social circle as much as might be supposed, for the center of that circle was supplied by the members of Garden City’s First Methodist Church, a congregation totaling seventeen hundred, most of whom were as abstemious as Mr. Clutter could desire.

Try to eat at least three of these foods per day—the more the better—rotating your consumption so that in a given week or two, you get all of these foods into your system. Wild blueberries: help restore the central nervous system and flush EBV neurotoxins out of the liver. Celery: strengthens hydrochloric acid in the gut and provides mineral salts to the central nervous system. Sprouts: high in zinc and selenium to strengthen the immune system against EBV. Asparagus: cleanses the liver and spleen; strengthens the pancreas. Spinach: creates an alkaline environment in the body and provides highly absorbable micronutrients to the nervous system. Cilantro: removes heavy metals such as mercury and lead, which are favored foods of EBV. Parsley: removes high levels of copper and aluminum, which feed EBV. Coconut oil: antiviral and acts as an anti-inflammatory. Garlic: antiviral and antibacterial that defends against EBV. Ginger: helps with nutrient assimilation and relieves spasms associated with EBV. Raspberries: rich in antioxidants to remove free radicals from the organs and bloodstream. Lettuce: stimulates peristaltic action in the intestinal tract and helps cleanse EBV from the liver. Papayas: restore the central nervous system; strengthen and rebuild hydrochloric acid in the gut. Apricots: immune system rebuilders that also strengthen the blood. Pomegranates: help detox and cleanse the blood as well as the lymphatic system. Grapefruit: rich source of bioflavonoids and calcium to support the immune system and flush toxins out of the body. Kale: high in specific alkaloids that protect against viruses such as EBV. Sweet potatoes: help cleanse and detox the liver from EBV byproducts and toxins. Cucumbers: strengthen the adrenals and kidneys and flush neurotoxins out of the bloodstream. Fennel: contains strong antiviral compounds to fight off EBV. Healing Herbs and Supplements

I threw hollowed self at your robust, went for IV drips, mercury detoxes, cilantro smoothies. I pressed my lips to you, fed you kale, spooned down coconut oil. I fasted for blood sugar, underboomed the carbs, chased ketosis, urine-stripped and slip-checked. Baked raw cocoa & mint & masticated pig thyroids. You were contemporary, toxic, I can’t remember what you were, you’re in my brain, inflaming it, using up the glutathione. I read about you on the Internet & my doctor agreed. Just take more he urged & more. You slipped into each cell. I went after you with a sinking inside and medical mushrooms for maximum oom, I plumbed you without getting to nevermore. O doom. You were a disease without name, I was a body gone flame, together, we twitched, and the acupuncturist said, it looks difficult, stay calmish. What can be said? I came w/o a warranty. Stripped of me—or me-ish-ness— I was a will in a subpar body. I waxed toward all that waned inside.

When they got to the table, it was easy to recognize some of the dishes just from their pictures in the book. Skillet Broken Lasagna, which smelled of garlic and bright tomato; Fluffy Popovers with Melted Brie and Blackberry Jam (she started eating that the minute she picked it up and could have cried at the sweet, creamy-cheesy contrast to the crisp browned dough). There were also the two versions of the coconut rice, of course, and Trista had placed them next to the platter of gorgeously browned crispy baked chicken with a glass bowl of hot honey, specked with red pepper flakes, next to it, and in front of the beautifully grilled shrimp with serrano brown sugar sauce. Every dish was worthy of an Instagram picture. Which made sense, since Trista had, as Aja had pointed out, done quite a lot of food porn postings. There was also Cool Ranch Taco Salad on the table, which Margo had been tempted to make but, as with the shrimp dish, given that she had been ready to bail on the idea of coming right up to the last second, had thought better of, lest she have taco salad for ten that needed to be eaten in two days. Not that she couldn't have finished all the Doritos that went on top that quickly. But there hadn't been a Dorito in her house since college, and she kind of thought it ought to be a cause for celebration when she finally brought them back over the threshold of Calvin's ex-house. The Deviled Eggs were there too, thank goodness, and tons of them. They were creamy and crunchy and savory, sweet and- thanks to an unexpected pocket of jalapeño- hot, all at the same time. Classic party food. Classic church potluck food too. Whoever made those knew that deviled eggs were almost as compulsively delicious as potato chips with French onion dip. And, arguably, more healthful. Depending on which poison you were okay with and which you were trying to avoid. There was a gorgeous galaxy-colored ceramic plate of balsamic-glazed brussels sprouts, with, from what Margo remembered of the recipe, crispy bacon crumbles, sour cranberries, walnuts, and blue cheese, which was- Margo tasted it with hope and was not disappointed- creamy Gorgonzola Dolce.

Brady sits next to me at the lunch table and he brings a lunchbox every day. One time his mom packed him a piece of coconut cake. He doesn’t like coconut cake, so he told me I could have it. It was so good. I went home and told my mom how good it was, but she still hasn’t bought me coconut cake. Sometimes Brady’s mom writes notes and puts them inside of his lunchbox. He reads them all to us and he laughs because he thinks they’re dumb. I never laugh, though. I don’t think the notes are dumb. One time I saw one of the notes he threw in the trash and I picked it up. It said, “Dear Brady. I love you! Have a great day at school!” I tore the top of the note off that had Brady’s name on it and I kept it. I pretended my mother wrote it for me and sometimes I would read it. But that was a long time ago and I lost the note recently. That’s why I wanted to go to school today because if Brady had another note from his mom, I wanted to steal it and pretend it was for me again. I wonder how it would feel to have someone say those words to me. I love you! No one has ever said that to me.

JUMBO GINGERBREAD NUT MUFFINS Once you try these jumbo-size, nut- and oil-rich muffins, you will appreciate how filling they are. They are made with eggs, coconut oil, almonds, and other nuts and seeds, so they are also very healthy. You can also add a schmear of cream cheese or a bit of unsweetened fruit butter for extra flavor. To fill out a lunch, add a chunk of cheese, some fresh berries or sliced fruit, or an avocado. While walnuts and pumpkin seeds are called for in the recipe to add crunch, you can substitute your choice of nut or seed, such as pecans, pistachios, or sunflower seeds. A jumbo muffin pan is used in this recipe, but a smaller muffin pan can be substituted. If a smaller pan is used, reduce baking time by about 5 minutes, though always assess doneness by inserting a wooden pick into the center of a muffin and making sure it comes out clean. If you make the smaller size, pack 2 muffins for lunch. Makes 6 4 cups almond meal/flour 1 cup shredded unsweetened coconut ½ cup chopped walnuts ½ cup pumpkin seeds Sweetener equivalent to ¾ cup sugar 2 teaspoons ground cinnamon 1 tablespoon ground ginger 1 teaspoon ground nutmeg ½ teaspoon ground cloves 1 teaspoon sea salt 3 eggs ½ cup coconut oil, melted 1 teaspoon vanilla extract ½ cup water Preheat the oven to 350°F. Place paper liners in a 6-cup jumbo muffin pan or grease the cups with coconut or other oil. In a large bowl, combine the almond meal/flour, coconut, walnuts, pumpkin seeds, sweetener, cinnamon, ginger, nutmeg, cloves, and salt. Mix well. In a medium bowl, whisk the eggs. Stir in the coconut oil, vanilla, and water. Pour the egg mixture into the almond meal mixture and combine thoroughly. Divide the batter evenly among the muffin cups. Bake for 30 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Per serving (1 muffin): 893 calories, 25 g protein, 26 g carbohydrates, 82 g total fat, 30 g saturated fat, 12 g fiber, 333 mg sodium BRATWURST WITH BELL PEPPERS AND SAUERKRAUT Living in Milwaukee has turned me on to the flavors of German-style bratwurst, but any spicy sausage (such as Italian, chorizo, or andouille) will do just fine in this recipe. The quality of the brat or sausage makes the dish, so choose your favorite. The spices used in various sausages will vary, so I kept the spices and flavors of the sauerkraut mixture light. However, this makes the choice of bratwurst or sausage the crucial component of this dish. You can also add ground coriander, nutmeg, and

They spent the next hour nibbling their way through the food stalls, sharing spiral-cut potatoes, pork sandwiches, and cream puffs. They found a table in one of the many shaded beer gardens, and Lou retrieved some ice-cold Summer Shandys to go with their food. The beer had a light lemon edge that offset the malt, making it an ideal hot-summer-day drink. The potato spirals, long twirls coated in bright orange cheese, combined the thin crispiness of a potato chip with a French fry. And the cream puffs... The size of a hamburger on steroids, the two pate a choux ends showcased almost two cups of whipped cream- light, fluffy, and fresh.

With the heady scent of yeast in the air, it quickly becomes clear that Langer's hasn't changed at all. The black-and-white-checked linoleum floor, the tin ceiling, the heavy brass cash register, all still here. The curved-front glass cases with their wood counter, filled with the same offerings: the butter cookies of various shapes and toppings, four kinds of rugelach, mandel bread, black-and-white cookies, and brilliant-yellow smiley face cookies. Cupcakes, chocolate or vanilla, with either chocolate or vanilla frosting piled on thick. Brownies, with or without nuts. Cheesecake squares. Coconut macaroons. Four kinds of Danish. The foil loaf pans of the bread pudding made from the day-old challahs. And on the glass shelves behind the counter, the breads. Challahs, round with raisins and braided either plain or with sesame. Rye, with and without caraway seeds. Onion kuchen, sort of strange almost-pizza-like bread that my dad loves, and the smaller, puffier onion rolls that I prefer. Cloverleaf rolls. Babkas. The wood-topped cafe tables with their white chairs, still filled with the little gossipy ladies from the neighborhood, who come in for their mandel bread and rugelach, for their Friday challah and Sunday babka, and take a moment to share a Danish or apple dumpling and brag about grandchildren.

So to avoid the twin dangers of nostalgia and despairing bitterness, I'll just say that in Cartagena we'd spend a whole month of happiness, and sometimes even a month and a half, or even longer, going out in Uncle Rafa's motorboat, La Fiorella, to Bocachica to collect seashells and eat fried fish with plantain chips and cassava, and to the Rosary Islands, where I tried lobster, or to the beach at Bocagrande, or walking to the pool at the Caribe Hotel, until we were mildly burned on our shoulders, which after a few days started peeling and turned freckly forever, or playing football with my cousins, in the little park opposite Bocagrande Church, or tennis in the Cartagena Club or ping-pong in their house, or going for bike rides, or swimming under the little nameless waterfalls along the coast, or making the most of the rain and the drowsiness of siesta time to read the complete works of Agatha Christie or the fascinating novels of Ayn Rand (I remember confusing the antics of the architect protagonist of The Fountainhead with those of my uncle Rafael), or Pearl S. Buck's interminable sagas, in cool hammocks strung up in the shade on the terrace of the house, with a view of the sea, drinking Kola Roman, eating Chinese empanadas on Sundays, coconut rice with red snapper on Mondays, Syrian-Lebanese kibbeh on Wednesdays, sirloin steak on Fridays and, my favourite, egg arepas on Saturday mornings, piping hot and brought fresh from a nearby village, Luruaco, where they had the best recipe.

Champs-de-Mars, the day of celebration: a crowd of people in Sunday clothes. Women with parasols, pet dogs on leads. Stickyfingered children pawing at their mothers; people who have bought coconuts and don’t know what to make of them. Then the glint of light on bayonets, people clutching hands, whirling children off their feet, pushing and calling out in alarm as they are separated from their families. Some mistake, there must be some mistake. The red flag of martial law is unfurled. What’s a flag, on a day of celebration? Then the horrors of the first volley. And back, losing footing, blood blossoming horribly on the grass, fingers under stampeding feet, the splinter of hoof on bone. It is over within minutes. An example has been made. A soldier slides from his saddle and vomits.

Next, I drink a few more glasses of water containing liquid chlorophyll to build my blood. If I’m stressed, I’ll have some diluted black currant juice for an antioxidant boost to the adrenals. Once I’m hungry, I sip my way through a big green alkaline smoothie (a combination of spinach, cucumber, coconut, avocado, lime, and stevia is a favorite) or tuck into a fruit salad or parfait. And tomatoes, cucumbers, and avocados are fruits, too; a morning salad is a good breakfast and keeps the sugar down. But, this kind of morning regime isn’t for everyone. You can get really hungry, particularly when you first start eating this way. And some people need to start the day with foods that deliver more heat and sustenance. If that’s how you roll, try having fruit or a green smoothie and then waiting for 30 minutes (if your breakfast includes bananas, pears, or avocados, make it 45) before eating something more. As a general rule, sour or acidic fruits (grapefruits, kiwis, and strawberries) can be combined with “protein fats” such as avocado, coconut, coconut kefir, and sprouted nuts and seeds. Both acid fruits and sub-acid fruits like apples, grapes, and pears can be eaten with cheeses; and vegetable fruits (avocados, cucumbers, tomatoes, and peppers) can be eaten with fruits, vegetables, starches, and proteins. I’ve also found that apples combine well with raw vegetables. Leafy greens (spinach, kale, collard greens), along with the vegetable fruits noted above, are my go-to staples. They are the magic foods that combine well with every food on the planet. I blend them together in green smoothies, cold soups, and salads.

He grasped the rope and slowly began hoisting himself. Suddenly it began to stretch as if it were rubber. He was startled, and the perspiration gushed from his pores. Fortunately the stretching stopped after about a foot. He tried bringing all his weight to bear, and this time there seemed to be no further cause for worry. He spit on his hands, fitted the rope between his legs, and began to climb hand over hand. He rose like a toy monkey climbing a toy coconut tree. Perhaps it was his excitement, but the perspiration on his forehead felt strangely cold. In an effort to keep sand from falling on him, he avoided brushing against it and depended solely on the rope. But he felt uneasy as his body turned round and round in the air. The dead weight of his torso was more than he had anticipated, and his progress was slow. And whatever was this trembling? His arms had begun to jerk in spite of him, and he felt almost as if he were snapping himself like a whip. Perhaps it was a natural reaction, in view of those forty-six horrible days. When he had climbed a yard the hole seemed a hundred yards deep ... two yards, two hundred yards deep. Gradually, as the depth of the hole increased, he began to be dizzy. He was too tired. He mustn't look down! But there! There was the surface! The surface where, no matter which way he went, he would walk to freedom ... to the very ends of the earth. When he got to the surface, this endless moment would become a small flower pressed between the pages of his diary ... poisonous herb or carnivorous plant, it would be no more than a bit of half-transparent colored paper, and as he sipped his tea in the parlor he would hold it up to the light and take pleasure in telling its story.

Saturday is birthday cake day. During the week, the panadería is all strong coffee and pan dulce. But on weekends, it's sprinkle cookies and pink cake. By ten or eleven this morning, we'll get the first rush of mothers picking up yellow boxes in between buying balloons and paper streamers. In the back kitchen, my father hums along with the radio as he shapes the pastry rounds of ojos de buey, the centers giving off the smell of orange and coconut. It may be so early the birds haven't even started up yet, but with enough of my mother's coffee and Mariachi Los Camperos, my father is as awake as if it were afternoon. While he fills the bakery cases, my mother does the delicate work of hollowing out the piñata cakes, and when her back is turned, I rake my fingers through the sprinkle canisters. During open hours, most of my work is filling bakery boxes and ringing up customers (when it's busy) or washing dishes and windexing the glass cases (when it's not). But on birthday cake days, we're busy enough that I get to slide sheet cakes from the oven and cover them in pink frosting and tiny round nonpareils, like they're giant circus-animal cookies. I get to press hundreds-and-thousands into the galletas de grajea, the round, rainbow-sprinkle-covered cookies that were my favorite when I was five. My mother finishes hollowing two cake halves, fills them with candy- green, yellow, and pink this time- and puts them back together. Her piñatas are half our Saturday cake orders, both birthday girls and grandfathers delighting at the moment of seeing M&M's or gummy worms spill out. She covers them with sugar-paste ruffles or coconut to look like the tiny paper flags on a piñata, or frosting and a million rainbow sprinkles.

Toward an Organic Philosophy SPRING, COAST RANGE The glow of my campfire is dark red and flameless, The circle of white ash widens around it. I get up and walk off in the moonlight and each time I look back the red is deeper and the light smaller. Scorpio rises late with Mars caught in his claw; The moon has come before them, the light Like a choir of children in the young laurel trees. It is April; the shad, the hot headed fish, Climbs the rivers; there is trillium in the damp canyons; The foetid adder’s tongue lolls by the waterfall. There was a farm at this campsite once, it is almost gone now. There were sheep here after the farm, and fire Long ago burned the redwoods out of the gulch, The Douglas fir off the ridge; today the soil Is stony and incoherent, the small stones lie flat And plate the surface like scales. Twenty years ago the spreading gully Toppled the big oak over onto the house. Now there is nothing left but the foundations Hidden in poison oak, and above on the ridge, Six lonely, ominous fenceposts; The redwood beams of the barn make a footbridge Over the deep waterless creek bed; The hills are covered with wild oats Dry and white by midsummer. I walk in the random survivals of the orchard. In a patch of moonlight a mole Shakes his tunnel like an angry vein; Orion walks waist deep in the fog coming in from the ocean; Leo crouches under the zenith. There are tiny hard fruits already on the plum trees. The purity of the apple blossoms is incredible. As the wind dies down their fragrance Clusters around them like thick smoke. All the day they roared with bees, in the moonlight They are silent and immaculate. SPRING, SIERRA NEVADA Once more golden Scorpio glows over the col Above Deadman Canyon, orderly and brilliant, Like an inspiration in the brain of Archimedes. I have seen its light over the warm sea, Over the coconut beaches, phosphorescent and pulsing; And the living light in the water Shivering away from the swimming hand, Creeping against the lips, filling the floating hair. Here where the glaciers have been and the snow stays late, The stone is clean as light, the light steady as stone. The relationship of stone, ice and stars is systematic and enduring: Novelty emerges after centuries, a rock spalls from the cliffs, The glacier contracts and turns grayer, The stream cuts new sinuosities in the meadow, The sun moves through space and the earth with it, The stars change places. The snow has lasted longer this year, Than anyone can remember. The lowest meadow is a lake, The next two are snowfields, the pass is covered with snow, Only the steepest rocks are bare. Between the pass And the last meadow the snowfield gapes for a hundred feet, In a narrow blue chasm through which a waterfall drops, Spangled with sunset at the top, black and muscular Where it disappears again in the snow. The world is filled with hidden running water That pounds in the ears like ether; The granite needles rise from the snow, pale as steel; Above the copper mine the cliff is blood red, The white snow breaks at the edge of it; The sky comes close to my eyes like the blue eyes Of someone kissed in sleep. I descend to camp, To the young, sticky, wrinkled aspen leaves, To the first violets and wild cyclamen, And cook supper in the blue twilight. All night deer pass over the snow on sharp hooves, In the darkness their cold muzzles find the new grass At the edge of the snow.

Mondays are for baklava, which she learned to make by watching her parents. Her mother said that a baklava-maker should have sensitive, supple hands, so she was in charge of opening and unpeeling the paper-thin layers of dough and placing them in a stack in the tray. Her father was in charge of pastry-brushing each layer of dough with a coat of drawn butter. It was systematic yet graceful: her mother carefully unpeeling each layer and placing them in the tray where Sirine's father painted them. It was important to move quickly so that the unbuttered layers didn't dry out and start to fall apart. This was one of the ways that Sirine learned how her parents loved each other- their concerted movements like a dance; they swam together through the round arcs of her mother's arms and her father's tender strokes. Sirine was proud when they let her paint a layer, prouder when she was able to pick up one of the translucent sheets and transport it to the tray- light as raw silk, fragile as a veil. On Tuesday morning, however, Sirine has overslept. She's late to work and won't have enough time to finish preparing the baklava before starting breakfast. She could skip a day of the desserts and serve the customers ice cream and figs or coconut cookies and butter cake from the Iranian Shusha Bakery two doors down. But the baklava is important- it cheers the students up. They close their eyes when they bite into its crackling layers, all lightness and scent of orange blossoms. And Sirine feels unsettled when she tries to begin breakfast without preparing the baklava first; she can't find her place in things. So finally she shoves the breakfast ingredients aside and pulls out the baklava tray with no idea of how she'll find the time to finish it, just thinking: sugar, cinnamon, chopped walnuts, clarified butter, filo dough....

I'll generally take a standup mercenary who takes pride in his professionalism over an artist any day. When I hear 'artist', I think of someone who doesn't think it necessary to show up at work on time. More often than not their efforts, convinced as they are of their own genius, are geared more to giving themselves a hard-on than satisfying the great majority of dinner customers. Personally, I'd prefer to eat food that tastes good and is an honest reflection of its ingredients, than a 3-foot-tall caprice constructed from lemon grass, lawn trimmings, coconuts and red curry. You could lose an eye trying to eat that. When a job applicant starts telling me how Pacific Rim-job cuisine turns him on and inspires him, I see trouble coming. Send me another Mexican dishwasher anytime. I can teach him to cook. I can't teach character. Show up at work on time six months in a row and we'll talk about red curry paste and lemon grass. Until then, I have four words for you: 'Shut the fuck up.

About two thousand years ago … If you are flying directly into a hurricane, it is probably useful to be a dragon who can see the future. Then again, if you are a dragon who can see the future, you are most likely far too smart to fly directly into a hurricane. And yet, according to Clearsight’s visions, that was exactly what she needed to do. She shook out her black wings, which were already tired from how far she’d flown all morning and the day before. Her talons clung to the slippery wet rock below her. Her scales felt itchy with salt from the ocean spray. Above her, the sun peeked wearily through cracks in the dull gray clouds. She closed her eyes, tracing the future paths ahead of her. In one direction — south and a little east — there was a small island with a warm sandy beach. Two coconut palms nodded toward each other and there were lazy tiger sharks to eat. The hurricane would pass it by completely. If she went there, Clearsight could rest, eat, and sleep in safety. Then she could continue on in two days, after the storm was over. But in the other direction — a long flight west and slightly north — the lost continent was waiting for her. She knew it was real now. When she’d left Pyrrhia to find it, she’d half expected to fly all the way around the world and end up back on Pyrrhia’s other coast. No one was sure another continent even existed . . . and if it did, everyone knew it was too far away to fly to. Any dragon would tire, fall into the sea, and drown before reaching it. But Clearsight wasn’t any dragon. She had something no one else did: the ability to carefully trace the paths of multiple possible futures. Standing on the edge of Pyrrhia, she could see which direction would take her to an island where she could rest. And then the next day: to another island. Shifting her course slightly each day, guided by her visions, she had found a trail of small islands to take her safely across the ocean. A gust of wind roared over her, splattering a handful of raindrops onto her head.

A strange structure untangled itself out of the background like a hallucination, not part of the natural landscape. It was a funny-shaped, almost spherical, green podlike thing woven from living branches of trees and vines. A trellis of vines hung down over the opening that served as a door. Wendy was so delighted tears sprang to her eyes. It was her Imaginary House! They all had them. Michael wanted his to be like a ship with views of the sea. John had wanted to live like a nomad on the steppes. And Wendy... Wendy had wanted something that was part of the natural world itself. She tentatively stepped forward, almost swooning at the heavy scent of the door flowers. Languorously lighting on them were a few scissorflies, silver and almost perfectly translucent in the glittery sunlight. Their sharp wings made little snickety noises as they fluttered off. Her shadow made a few half-hearted attempts to drag back, pointing to the jungle. But Wendy ignored her, stepping into the hut. She was immediately knocked over by a mad, barking thing that leapt at her from the darkness of the shelter. "Luna!" Wendy cried in joy. The wolf pup, which she had rescued in one of her earliest stories, stood triumphantly on her chest, drooling very visceral, very stinky dog spit onto her face. "Oh, Luna! You're real!" Wendy hugged the gray-and-white pup as tightly as she could, and it didn't let out a single protest yelp. Although... "You're a bit bigger than I imagined," Wendy said thoughtfully, sitting up. "I thought you were a puppy." Indeed, the wolf was approaching formidable size, although she was obviously not yet quite full-grown and still had large puppy paws. She was at least four stone and her coat was thick and fluffy. Yet she pranced back and forth like a child, not circling with the sly lope Wendy imagined adult wolves used. You're not a stupid little lapdog, are you?" Wendy whispered, nuzzling her face into the wolf's fur. Luna chuffed happily and gave her a big wet sloppy lick across the cheek. "Let's see what's inside the house!" As the cool interior embraced her, she felt a strange shudder of relief and... welcome was the only way she could describe it. She was home. The interior was small and cozy; plaited sweet-smelling rush mats softened the floor. The rounded walls made shelves difficult, so macramé ropes hung from the ceiling, cradling halved logs or flat stones that displayed pretty pebbles, several beautiful eggs, and what looked like a teacup made from a coconut. A lantern assembled from translucent pearly shells sat atop a real cherry writing desk, intricately carved and entirely out of place with the rest of the interior. Wendy picked up one of the pretty pebbles in wonder, turning it this way and that before putting it into her pocket. "This is... me..." she breathed. She had never been there before, but it felt so secure and so right that it couldn't have been anything but her home. Her real home. Here there was no slight tension on her back as she waited for footsteps to intrude, for reality to wake her from her dreams; there was nothing here to remind her of previous days, sad or happy ones. There were no windows looking out at the gray world of London. There was just peace, and the scent of the mats, and the quiet droning of insects and waves outside. "Never Land is a... mishmash of us. Of me," she said slowly. "It's what we imagine and dream of- including the dreams we can't quite remember.

This rich pork flavor, which lands on the tongue with a thump... It's Chinese Dongpo Pork! He seasoned pork belly with a blend of spices and let it marinate thoroughly... ... before finely dicing it and mixing it into the fried rice!" "What? Dongpo Pork prepared this fast?! No way! He didn't have nearly enough time to simmer the pork belly!" "Heh heh. Actually, there's a little trick to that. I simmered it in sparkling water instead of tap water. The carbon dioxide that gives sparkling water its carbonation helps break down the fibers in meat. Using this, you can tenderize a piece of meat in less than half the normal time!" "That isn't the only protein in this dish. I can taste the seafood from an Acqua Pazza too!" "And these green beans... it's the Indian dish Poriyal! Diced green beans and shredded coconut fried in oil with chilies and mustard seeds... it has a wonderfully spicy kick!" "He also used the distinctly French Mirepoix to gently accentuate the sweetness of the vegetables. So many different delicious flavors... ... all clashing and sparking in my mouth! But the biggest key to this dish, and the core of its amazing deliciousness... ... is the rice!" "Hmph. Well, of course it is. The dish is fried rice. If the rice isn't the centerpiece, it isn't a..." "I see. His dish is fried rice while simultaneously being something other than fried rice. A rice lightly fried in butter before being steamed in some variety of soup stock... In other words, it's actually closer to that famous staple from Turkish cuisine- a Pilaf! In fact, it's believed the word "pilaf" actually comes from the Turkish word pilav. To think he built the foundation of his dish on pilaf of all things!" "Heh heh heh! Yep, that's right! Man, I've learned so much since I started going to Totsuki." "Mm, I see! When you finished the dish, you didn't fry it in oil! That's why it still tastes so light, despite the large volume and variety of additional ingredients. I could easily tuck away this entire plate! Still... I'm surprised at how distinct each grain of rice is. If it was in fact steamed in stock, you'd think it'd be mushier." "Ooh, you've got a discerning tongue, sir! See, when I steamed the rice... ... I did it in a Donabe ceramic pot instead of a rice cooker!" Ah! No wonder! A Donabe warms slowly, but once it's hot, it can hold high temperatures for a long time! It heats the rice evenly, holding a steady temperature throughout the steaming process to steam off all excess water. To think he'd apply a technique for sticky rice to a pilaf instead! With Turkish pilaf as his cornerstone... ... he added super-savory Dongpo pork, a Chinese dish... ... whitefish and clams from an Italian Acqua Pazza... ... spicy Indian green bean and red chili Poriyal... ... and for the French component, Mirepoix and Oeuf Mayonnaise as a topping! *Ouef is the French word for "egg."* By combining those five dishes into one, he has created an extremely unique take on fried rice! " "Hold it! Wait one dang minute! After listening to your entire spiel... ... it sounds to me like all he did was mix a bunch of dishes together and call it a day! There's no way that mishmash of a dish could meet the lofty standards of the BLUE! It can't nearly be gourmet enough!" "Oh, but it is. For one, he steamed the pilaf in the broth from the Acqua Pazza... ... creating a solid foundation that ties together the savory elements of all the disparate ingredients! The spiciness of the Poriyal could have destabilized the entire flavor structure... ... but by balancing it out with the mellow body of butter and soy sauce, he turned the Poriyal's sharp bite into a pleasing tingle!

… The most important contribution you can make now is taking pride in your treasured home state. Because nobody else is. Study and cherish her history, even if you have to do it on your own time. I did. Don’t know what they’re teaching today, but when I was a kid, American history was the exact same every year: Christopher Columbus, Plymouth Rock, Pilgrims, Thomas Paine, John Hancock, Sons of Liberty, tea party. I’m thinking, ‘Okay, we have to start somewhere— we’ll get to Florida soon enough.’…Boston Massacre, Crispus Attucks, Paul Revere, the North Church, ‘Redcoats are coming,’ one if by land, two if by sea, three makes a crowd, and I’m sitting in a tiny desk, rolling my eyes at the ceiling. Hello! Did we order the wrong books? Were these supposed to go to Massachusetts?…Then things showed hope, moving south now: Washington crosses the Delaware, down through original colonies, Carolinas, Georgia. Finally! Here we go! Florida’s next! Wait. What’s this? No more pages in the book. School’s out? Then I had to wait all summer, and the first day back the next grade: Christopher Columbus, Plymouth Rock…Know who the first modern Floridians were? Seminoles! Only unconquered group in the country! These are your peeps, the rugged stock you come from. Not genetically descended, but bound by geographical experience like a subtropical Ellis Island. Because who’s really from Florida? Not the flamingos, or even the Seminoles for that matter. They arrived when the government began rounding up tribes, but the Seminoles said, ‘Naw, we prefer waterfront,’ and the white man chased them but got freaked out in the Everglades and let ’em have slot machines…I see you glancing over at the cupcakes and ice cream, so I’ll limit my remaining remarks to distilled wisdom: “Respect your parents. And respect them even more after you find out they were wrong about a bunch of stuff. Their love and hard work got you to the point where you could realize this. “Don’t make fun of people who are different. Unless they have more money and influence. Then you must. “If someone isn’t kind to animals, ignore anything they have to say. “Your best teachers are sacrificing their comfort to ensure yours; show gratitude. Your worst are jealous of your future; rub it in. “Don’t talk to strangers, don’t play with matches, don’t eat the yellow snow, don’t pull your uncle’s finger. “Skip down the street when you’re happy. It’s one of those carefree little things we lose as we get older. If you skip as an adult, people talk, but I don’t mind. “Don’t follow the leader. “Don’t try to be different—that will make you different. “Don’t try to be popular. If you’re already popular, you’ve peaked too soon. “Always walk away from a fight. Then ambush. “Read everything. Doubt everything. Appreciate everything. “When you’re feeling down, make a silly noise. “Go fly a kite—seriously. “Always say ‘thank you,’ don’t forget to floss, put the lime in the coconut. “Each new year of school, look for the kid nobody’s talking to— and talk to him. “Look forward to the wonderment of growing up, raising a family and driving by the gas station where the popular kids now work. “Cherish freedom of religion: Protect it from religion. “Remember that a smile is your umbrella. It’s also your sixteen-in-one reversible ratchet set. “ ‘I am rubber, you are glue’ carries no weight in a knife fight. “Hang on to your dreams with everything you’ve got. Because the best life is when your dreams come true. The second-best is when they don’t but you never stop chasing them. So never let the authority jade your youthful enthusiasm. Stay excited about dinosaurs, keep looking up at the stars, become an archaeologist, classical pianist, police officer or veterinarian. And, above all else, question everything I’ve just said. Now get out there, class of 2020, and take back our state!

Salmon Cakes Serves 6   Ingredients: 1 large sweet potato (cooked and mashed) 2 cans of pink salmon 2 medium sized eggs ½ cup almond meal ¼ cup parsley (chopped) 2 tbsp. onion (chopped) 1 tbsp. fresh lemon juice 2 tsp. hot sauce ½ tbsp. sea salt ½ tsp. black pepper 1 tsp. cumin 2 tsp. paprika ½ tsp. 2 tbsp. organic coconut oil   Directions: Remove potato skin and mash the flesh thoroughly with a fork. Toss the mashed potato in a mixing bowl. Add almond meal, lemon juice, salt, pepper, cumin, hot sauce, paprika and parsley to the potato. In a separate bowl, whisk eggs and combine with mashed potato. Open salmon cans and gently remove the skin and the bones focusing especially on the splits. Crush the canned salmon using your hands. Mix into potato mixture. Using a small measuring cup, scoop out evenly sized cakes. You should have approximately 10-14 patties. Store the patties in the fridge overnight. Heat the coconut oil in a large skillet over medium heat. Once hot fry approximately 5-6 patties at a time; cooking each side for 4-5 minutes. Serve hot   Nutritional Information: Calories 188; Calories from Fat 112; Total Fat 12.5g; Saturated Fat 5.0g; Trans Fat 0.0g Cholesterol 71mg; Sodium 561mg; Potassium 408mg; Total Carbohydrates 9.1g; Dietary Fibre 2.4g; Sugars 2.7g; Protein 11.7g

Zucchini, 1 medium NUTS/SEEDS Almond butter, all natural, if desired for smoothies Almonds, 1 bag whole plus 1 bag sliced Chia seeds Flaxseed, ground Peanut butter, all natural (such as Smucker’s, Teddie, or 365 Whole Foods) Pecans Pumpkin seeds Sesame seeds Walnuts SPICES/PANTRY ITEMS Balsamic vinegar Basil Black pepper, ground Cinnamon Coconut milk, light, 1 can Cumin Curry powder (look for brands with no onion or garlic, such as Spice Appeal)

These really cook up well the next day too. They are light and fluffy. 1 large egg ¾ cup (175 ml) milk substitute (rice, soy, almond, or coconut) 1 tablespoon (20 g) honey ½ teaspoon vanilla 1 cup (140 g) GF flour ¼ teaspoon xanthan gum ¼ teaspoon salt 1 tablespoon (5 g) baking powder Combine egg, milk substitute, honey, and vanilla in a bowl. In a separate bowl, combine flour, xanthan gum, salt, and baking powder. Add the dry mixture to the wet mixture and blend well. Cook on a hot, greased griddle, using about ¼ cup of batter for each pancake. Cook until brown on one side and around edge; turn and brown the other side. VARIATION: Fold ½ cup (75 g) fresh or frozen (thawed) blueberries into the batter.

GOING COCONUTS FOR BUKO PIE Throughout the regions around Tagaytay and San Pablo, you’ll see roadside stands selling buko pie, a local delicacy. Sort of like a custard pie, the treat is laden with tender slices of fresh coconut. There’s only one size sold – large – so have some friends to share it with, or plan on making some. Among the many vendors, the 50-plus outlets of Colette’s are the best. You’ll find them along any major road. The pies (Click here) are made fresh throughout the day in each store. If your pie isn’t fresh out of the oven, ask for one that is.

THE NEXT DAY WAS RAIN-SOAKED and smelled of thick sweet caramel, warm coconut and ginger. A nearby bakery fanned its daily offerings. A lapis lazuli sky was blanketed by gunmetal gray clouds as it wept crocodile tears across the parched Los Angeles landscape. When Ivy was a child and she overheard adults talking about their break-ups, in her young feeble-formed mind, she imagined it in the most literal of essences. She once heard her mother speaking of her break up with an emotionally unavailable man. She said they broke up on 69th Street. Ivy visualized her mother and that man breaking into countless fragments, like a spilled box of jigsaw pieces. And she imagined them shattered in broken shards, being blown down the pavement of 69th Street. For some reason, on the drive home from Marcel’s apartment that next morning, all Ivy could think about was her mother and that faceless man in broken pieces, perhaps some aspects of them still stuck in cracks and crevices of the sidewalk, mistaken as grit. She couldn’t get the image of Marcel having his seizure out of her mind. It left a burning sensation in the center of her chest. An incessant flame torched her lungs, chest, and even the back door of her tongue. Witnessing someone you cared about experiencing a seizure was one of those things that scribed itself indelibly on the canvas of your mind. It was gut-wrenching. Graphic and out-of-body, it was the stuff that post traumatic stress syndrome was made of.

celeriac and sausage hash prep time: 15 minutes cooking time: 20 minutes yield: 4 servings Celeriac, or celery root, is a fascinating potato substitute and works especially well in breakfast dishes. A hash is a substantial way to start off your day, and you can make it even more substantial by topping each portion with a fried egg. ingredients 1 tablespoon coconut oil or ghee 2 cups celeriac, trimmed of roots, peeled, and cubed ½ pound breakfast sausage, crumbled (see here or store-bought) ¾ cup finely diced carrots ¼ cup minced yellow onion ¾ cup finely diced zucchini ½ cup chopped cremini mushrooms 1 teaspoon chopped fresh parsley 1 teaspoon chopped fresh rosemary ¼ teaspoon sea salt Cracked black pepper to taste method Heat the oil in a large skillet over medium heat. Place the celeriac in the skillet and cook for 5 minutes. Add the sausage, carrots, and onion. Continue cooking for 10 minutes, or until the meat is cooked through and the vegetables have softened. Add the remaining ingredients and cook for 6 to 8 minutes longer, or until the mushrooms and zucchini are tender.   tidbits: To trim and peel a celery root, first slice the bottom off so that there is a flat surface to place on a cutting board. Using a sharp knife, cut the peel and roots off in strips, from top to bottom. If the celeriac is somewhat smooth, a vegetable peeler will also work.  

We asked 54 people, recruited from the Bulletproof Executive Facebook page, to conduct two batteries of cognitive function tests per day for 4 weeks while using different combinations of butter and coffee: Lab-tested Upgraded Coffee (black) Coffee made with beans from a local shop (black) Lab-tested Upgraded Coffee with butter Coffee made with beans from a local shop with butter We did not test MCTs, short-chain C8 MCTs, or coconut oil because the test was already too long and dropout (people not completing the test) was a problem. Nonetheless, the results were conclusive. With or without butter, the coffee from a local coffee shop produced statistically significant lower scores on tests of cognitive function compared to lab-tested Upgraded Coffee beans.

Shopping for the essentials of the Eat Clean diet can be tricky. For some people, just the thought of replacing all their “unclean” food scares them. This overwhelming reaction is normal and is typical among those who are still on the adjustment phase of the program. If you find yourself in this stage, you don’t have to fret. Here are some tips to help you get at ease with the process: Take Your Time You don’t have to rush. Take your time in examining each item in your pantry. Bear in mind that it is not necessary to eliminate all the bad foods. You can just eliminate the worst items first, and then gradually get rid of the others in the next few days or weeks. Once you have already discarded some of the worst food items, you may start making your grocery list. Prepare Your Grocery List Preparing your grocery list is the start of this Clean Eating journey. Allow yourself to make necessary adjustments, especially if you personally feel that it is a major transition and you want to tackle it step by step. It’s okay to miss an item or two. The important thing here is to stick to the basic principle of the program. Below are some of the essential items that you should consider when going shopping for this Eat Clean diet: Grains and Protein ·Brown rice ·Millet ·Black beans ·Pinto beans ·Lentils ·Chickpeas ·Raw almonds ·Raw cashews ·Sunflower seeds ·Walnuts ·Almond butter ·Cannellini beans ·Flax seed Vegetables/Herbs ·Kale ·Lettuces ·Onions ·Garlic ·Cilantro ·Parsley ·Tomatoes ·Broccoli ·Potatoes ·Fennel Condiments/Flavoring ·Extra virgin olive oil ·Coconut oil ·Sesame oil ·Black pepper ·Pink Himalayan salt ·Hot sauce ·Turmeric ·Cayenne ·Gomasio ·Cinnamon ·Red pepper flakes ·Maple syrup ·Tamari ·Stevia ·Dijon mustard ·Apple cider vinegar ·Red wine vinegar Fruits ·Lemons ·Avocado ·Apples ·Bananas ·Melon ·Grapes ·Berries Snacks ·Raw chocolate ·Coconut ice cream ·Tortilla chips ·Popcorn ·Pretzels ·Dairy-free cheese shreds ·Frozen fruits for smoothies ·Bagged frozen veggies ·Organic canned soups Beverages ·Coconut water ·Herbal teas ·Almond or hemp milk Pick the Fresh Ones You will know if the fruit or vegetable is fresh through its appearance and texture.

BLUEBERRY DAZZLER Makes 1 serving 1 scoop vegetarian protein powder* ½ cup unsweetened nondairy milk (almond, hazelnut, coconut, hemp, etc.) ½ cup frozen blueberries ½ tablespoon almond butter Water to blend (optional) • Combine ingredients in a blender and blend until smooth.

Shura, I did quit. I want you to quit, too.” He sat and considered her. His brow was furled. “You’re working too hard,” she said. “Since when?” “Look at you. All day in the dank basement, working in cellars... what for?” “I don’t understand the question. I have to work somewhere. We have to eat.” Chewing her lip, Tatiana shook her head. “We still have money— some of it left over from your mother, some of it from nursing, and in Coconut Grove you made us thousands carousing with your boat women.” “Mommy, what’s carousing?” said Anthony, looking up from his coloring. “Yes, Mommy, what’s carousing?” said Alexander, smiling. “My point is,” Tatiana went on, poker-faced, “that we don’t need you to break your back as if you’re in a Soviet labor camp.” “Yes, and what about your dream of a winery in the valley? You don’t think that’s back-breaking work?” “Yes . . .” she trailed off. What to say? It was just last week in Carmel that they’d had that wistful conversation. “Perhaps it’s too soon for that dream.” She looked deeply down into her plate. “I thought you wanted to settle here?” Alexander said in confusion. “As it turns out, less than I thought.” She coughed, stretching out her hand. He took it. “You’re away from us for twelve hours a day and when you come back you’re exhausted. I want you to play with Anthony.” “I do play with him.” She lowered her voice. “I want you to play with me, too.” “Babe, if I play with you any more, my sword will fall off.” “What sword, Dad?” “Anthony, shh. Alexander, shh. Look, I don’t want you to fall asleep at nine in the evening. I want you to smoke and drink. I want you to read all the books and magazines you haven’t read, and listen to the radio, and play baseball and basketball and football. I want you to teach Anthony how to fish as you tell him your war stories.” “Won’t be telling those any time soon.” “I’ll cook for you. I’ll play dominoes with you.” “Definitely no dominoes.” “I’ll let you figure out how I always win.” A Sarah Bernhardt-worthy performance. Shaking his head, he said slowly, “Maybe poker.” “Absolutely. Cheating poker then.” Rueful Russian Lazarevo smiles passed their faces. “I’ll take care of you,” she whispered, the hand he wasn’t holding shaking under the table. “For God’s sake, Tania... I’m a man. I can’t not work.” “You’ve never stopped your whole life. Come on. Stop running with me.” The irony in that made her tremble and she hoped he wouldn’t notice. “Let me take care of you,” Tatiana said hoarsely, “like you know I ache to. Let me do for you. Like I’m your nurse at the Morozovo critical care ward. Please.” Tears came to her eyes. She said quickly, “When there’s no more money, you can work again. But for now... let’s leave here. I know just the place.” Her smile was so pathetic. “Out of my stony griefs, Bethel I’ll raise,” she whispered. Alexander was silently contemplating her, puzzled again, troubled again. “I honestly don’t understand,” he said. “I thought you liked it here.” “I like you more.

ZERO BELLY DRINKS BLUEBERRY DAZZLER Makes 1 serving 1 scoop vegetarian protein powder* ½ cup unsweetened nondairy milk (almond, hazelnut, coconut, hemp, etc.) ½ cup frozen blueberries ½ tablespoon almond butter Water to blend (optional) • Combine ingredients in a blender and blend until smooth. > 232 calories; 6 g fat; 3 g fiber; 28 g protein * Note: All nutritional stats calculated using Vega Sport Performance Protein (Vanilla). Exact nutritional content may vary based on your choice of plant-based protein powder. STRAWBERRY BANANA Makes 1 serving 1 scoop vegetarian protein powder ⅓ cup frozen strawberries ¼ frozen banana ½ tablespoon almond butter ½ cup unsweetened nondairy milk (almond, hazelnut, coconut, hemp, etc.) Water to blend (optional) • Combine ingredients in a blender and blend until smooth. > 232 calories; 5 g fat; 4 g fiber; 29 g protein THE PEANUT BUTTER CUP Makes 1 serving 1 scoop vegetarian protein powder ½ frozen banana ½ tablespoon peanut butter 1 tablespoon unsweetened cocoa powder ½ cup unsweetened nondairy milk (almond, hazelnut, coconut, hemp, etc.) Water to blend (optional) • Combine ingredients in a blender and blend until smooth. > 258 calories; 6 g fat; 5 g fiber; 30 g protein MANGO MUSCLE-UP Makes 1 serving 1 scoop vegetarian protein powder ⅔ cup frozen mango chunks ½ tablespoon almond butter ½ cup unsweetened nondairy milk (almond, hazelnut, coconut, hemp, etc.) Water to blend (optional) • Combine ingredients in a blender and blend until smooth. > 224 calories; 5 g fat; 3 g fiber; 29 g protein VANILLA MILKSHAKE Makes 1 serving 1 scoop vegetarian protein powder ½ frozen banana ½ tablespoon peanut butter ½ cup unsweetened nondairy milk (almond, hazelnut, coconut, hemp, etc.) Water to blend (optional) • Combine ingredients in a blender and blend until smooth. > 248 calories; 6 g fat; 3 g fiber; 29 g protein CHAPTER EIGHT THE ZERO

Diabetes   We have mentioned numerous times in this book the benefits of apple cider vinegar on diabetes.  Apple cider vinegar is a natural regulator of blood sugar levels.  Even if you are not diabetic, having balanced blood sugar levels during the day is important for keeping up energy levels.  Many people crash when their blood sugar levels drop and become anxious when their blood sugar levels are too high.  This leads to difficulty focusing and working as productively as possible throughout the day.  Many people report feeling more energetic and productive and needing less sleep each night to be active during the day.  Regulating blood sugar levels is also very important in regulating the circulation in your body.    

The Paleo diet is about eliminating carbs Going along with the “caveman” image, many people mistakenly think that Paleo eating is all about tearing into endless plates of meat and nothing else. This is not true. On a Paleo eating plan, carbs are usually kept below 100 or 150 grams per day, which is actually ample. The kind of carbs is more important, and Paleo eaters get their carbohydrates from starchy vegetables, nuts and seeds instead of the empty calories from bread, rice or pasta. Paleo dieters will occasionally fast and put their bodies into ketosis, but this is not automatically a very low carb plan and has very little in common with the infamous Atkins diet. The Paleo diet is not practical Many people reel in horror at the thought that you could stay alive without grains. The truth is grains, especially wheat, are nutrient poor and usually only serve to disrupt blood sugar and insulin levels, promote fat storage and increase over time allergies, obesity and even the initial stages of type II diabetes. Grains contain phytates and other plant proteins that damage the intestinal lining and lead to leaky gut syndrome and a host of other complaints, not to mention overweight. A diet rich in empty carbohydrates is nutrient deficient, fattening and even addictive, if white sugar plays a big role. You can eat as much fat as you like on the Paleo diet Partly true. Again, it’s not so much the quantity but the quality of the fat in question. While eating fat has been shown again and again not to make you fat, it’s also important to choose the right kinds. Butter, good quality animal fats, avocado, coconut and olive oil as well as the fat found in eggs and good quality dairy are excellent for the health in every way. Avoid refined, deodorized and hydrogenated oils such as sunflower, cottonseed or canola oil. These are incredibly toxic to the body and high in inflammation causing Omega 6 fatty acids. Dairy is forbidden on the Paleo diet Always a point of debate, whether to eat dairy or not comes down to a matter of personal choice. Some of us possess the enzymes to properly digest milk, other do not. The only way to test for your own sensitivity is to experiment and listen to your body. If lactose is a problem, eat cultured dairy like yogurt, kefir and cheese. If milk forms a good part of your diet, be sure that you’re getting hormone free, grass fed milk from a quality source and don’t binge on milk as it’s also quite high in carbohydrates. If fat loss is your main goal, eliminate dairy until your goal weight is reached.

BLUEBERRY DAZZLER Makes 1 serving 1 scoop vegetarian protein powder* ½ cup unsweetened nondairy milk (almond, hazelnut, coconut, hemp, etc.) ½ cup frozen blueberries ½ tablespoon almond butter Water to blend (optional) • Combine ingredients in a blender and blend until smooth. > 232 calories; 6 g fat; 3 g fiber; 28 g protein * Note: All nutritional stats calculated using Vega Sport Performance Protein (Vanilla).

If you can commit to 2 to 4 tablespoons a day, you'll see a big difference in the longevity and health of your skin in just a few weeks.

He then waved for me to come over and follow him into this cave entrance. I really didn't want to do that, I mean, I didn't know this guy from Adam. I have no clue what he is doing here, and following him into a small cave didn't seem to be my idea of using my coconut properly.   As

WEEK#1 SHOPPING LIST   *FRUITS & VEGETABLES ALL ORGANIC AND/OR WILD *MEATS FREE RANGE, NO ANTIBIOTICS OR HORMONES ADDED *FISH OCEAN WISE & WILD *Remember to always read the ingredients and check for added sugars, chemicals and MSG etc.   1 LEMON 2 LIMES 4 MEDIUM YELLOW ONIONS 1 BUNDLE ORGANIC GREEN ONIONS 1 RED ONION 1 GINGER ROOT 2 WHOLE GARLIC 1 BUNDLE OF ASPARGUS 2 CAULIFLOWER HEADS 2 ORGANIC RED PEPPERS 2 GREEN PEPPERS 3 AVOCADOS 1 PACK BOK CHOY 15 ORGANIC TOMATOES 1 SPAGHETTI SQUASH 3 SWEET POTATOES 1 YAM 2 BUNDLES OF ORGANIC BROCCOLI 6 ZUCCHINI 4 CARROTS 3 BEETS 12-15 BROWN MUSHROOMS 1 SMALL BAG/BOX ARUGULA SALAD 1 BUNDLE OF ROMAINE LETTUCE 1 BUNDLE FRESH BASIL   2 APPLES 1 BANANA 1 SMALL PACKAGE FRESH OR FROZEN WILD BLUEBERRIES 1 ORANGE   2 PACKAGES FREE RANGE NO ANTIOBIOTIC EGGS (24 TOTAL)   1 20oz (750Ml) TOMATO SAUCE 1 CAN 14OZ TOMATO PUREE 2 8oz (250mL) CANS COCONUT CREAM 2 16oz (500mL) CANS COCONUT MILK 1 12OZ CAN PUMPKIN PUREE   JAR OF OLIVES (no sugars added)   1 - ½ LB SMALL BAG (200G) OF REAL CRAB MEAT 2 – 2 LB BAGS (400G EACH) OF FROZEN WILD SHRIMP & SCALLOP MEDLEY 1 LARGE PIECE WILD SOCKEY SALMON (FRESH) 1 LB BEEF SIRLOIN 1LB GROUND BEEF 1 ½ LB (750G) NO-ANTIOBIOTIC CHICKEN SLICES 4 NO-ANTIOBIOTIC ALL NATURAL CHICKEN BREAST 7OZ (400G) ORGANIC GROUND TURKEY 1 PACKAGE MSG-FREE, NO NITRATE BACON   100G DRIED FRUIT (BLUEBERRIES, CRANBERRIES) 200G HAZELNUTS 100G ALMONDS 100G CASHEWS 100 WALNUTS 100G SESAME SEEDS 50G PUMPKIN SEEDS   1 BOTTLE NO SULFITE ORGANIC WHITE WINE (OPTIONAL)  

THE PEANUT BUTTER CUP Makes 1 serving 1 scoop vegetarian protein powder ½ frozen banana ½ tablespoon peanut butter 1 tablespoon unsweetened cocoa powder ½ cup unsweetened nondairy milk (almond, hazelnut, coconut, hemp, etc.) Water to blend (optional)

A jumbo muffin pan is used in this recipe, but a smaller muffin pan can be substituted. If a smaller pan is used, reduce baking time by about 5 minutes, though always assess doneness by inserting a wooden pick into the center of a muffin and making sure it comes out clean. If you make the smaller size, pack 2 muffins for lunch. Makes 6 4 cups almond meal/flour 1 cup shredded unsweetened coconut ½ cup chopped walnuts ½ cup pumpkin seeds Sweetener equivalent to ¾ cup sugar 2 teaspoons ground cinnamon 1 tablespoon ground ginger 1 teaspoon ground nutmeg ½ teaspoon ground cloves 1 teaspoon sea salt 3 eggs ½ cup coconut oil, melted 1 teaspoon vanilla extract ½ cup water Preheat the oven to 350°F. Place paper liners in a 6-cup jumbo muffin pan or grease the cups with coconut or other oil. In a large bowl, combine the almond meal/flour, coconut, walnuts, pumpkin seeds, sweetener, cinnamon, ginger, nutmeg, cloves, and salt. Mix well. In a medium bowl, whisk the eggs. Stir in the coconut oil, vanilla, and water. Pour the egg mixture into the almond meal mixture and combine thoroughly. Divide the batter evenly among the muffin cups. Bake for 30 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Per serving (1 muffin): 893 calories, 25 g protein, 26 g carbohydrates, 82 g total fat, 30 g saturated fat, 12 g fiber, 333 mg sodium

1 cup Basic Mayonnaise ¼ cup coconut cream 2 tablespoons red wine vinegar 1 tablespoon minced fresh parsley ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon black pepper ¼ teaspoon paprika This thick and creamy, kid-approved ranch is great for basting chicken, fish, or pork; makes a great dipping sauce for raw vegetables; and is perfect on a fresh green salad. Whisk together the mayo, coconut cream, and vinegar in a small bowl. Add the parsley, garlic powder, onion powder, pepper, and paprika and stir until thoroughly combined. This dressing will keep in the refrigerator for 2 to 3 days. ✪Super Snack Prep our Buffalo Sauce, whip up our hot wings, cut up some carrot sticks and celery, and serve with the Ranch Dressing, and you’ve got yourself the perfect sports-watching, New Year–celebrating, or housewarming appetizer.

coconut-curry chicken Serves 2 Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes 3 tablespoons cooking fat ½ onion, finely diced 2 cloves garlic, minced 1 tablespoon yellow curry powder 1 cup canned crushed tomatoes ½ cup coconut cream 1 teaspoon salt ½ teaspoon black pepper 1½ pounds bone-in, skin-on, split chicken breasts (2 pieces) 1 lime, quartered Don’t pour all the curry sauce over the chicken; once the mixture has come into contact with the raw meat, you have to throw it out. Instead, place your chicken in a shallow bowl, and pour a little of the sauce over the chicken. Brush or rub it evenly over the meat, then flip and repeat on the other side. Save the extra sauce to drizzle over the top of this dish before serving, or use it to top tomorrow night’s chicken, shrimp, or vegetables. To make the curry sauce, melt the cooking fat in a saucepan over medium heat and swirl to coat the bottom of the pan. When the fat is hot, add the onion and cook, stirring, until translucent, 2 to 3 minutes. Add the garlic and stir until it becomes aromatic, about 30 seconds. Add the curry powder and stir for 15 to 20 seconds, taking care that the garlic and curry powder don’t burn. Add the tomatoes and simmer until thickened, about 5 minutes. Transfer the contents of the pan to a food processor or blender and puree until smooth. Pour into a mixing bowl and let cool. Mix in the coconut cream, salt, and pepper. Place the chicken in a shallow bowl. Pour some of the sauce over the chicken and brush it on each side. Preheat a grill to high heat (500°F). Remove the chicken from the curry sauce and discard the extra sauce. Add the chicken, breast-side down, to the grill and sear until golden brown, about 2 minutes. (When the meat is properly seared it will pull off the grates very easily, so don’t rush this step.) Turn the chicken over so the bone side is down and place over indirect heat. Cover with the grill lid and continue to cook until the internal temperature of the chicken is 160°F, or the breast meat springs back when pressed with a finger. This will take 10 to 15 minutes, depending on thickness. Let the chicken rest for 5 minutes. Serve with a squeeze of lime juice and the reserved curry sauce. Make It a Meal: This recipe goes great with Cauliflower Rice and Sautéed Kale with Almonds, or grilled peppers, onions, and pineapple (see Perfect Grilled Vegetables). ✪Baked Coconut-Curry chicken If you don’t have a grill, you can bake the chicken in the oven. Turn the oven to Broil (or 500°F), and place the raw chicken in a baking dish. Sear the chicken in the oven for 5 minutes. Reduce the oven temperature to 350°F. Brush the chicken with the curry sauce and finish cooking in the oven for 10 to 15 minutes (depending on thickness), until the internal temperature reaches 160°F.

GERMAN CHOCOLATE CAKE COOKIES Do not preheat oven yet—make cookie dough first COOKIE DOUGH: 1 cup butter (2 sticks) 1 cup milk chocolate chips 2 cups white (granulated) sugar 2 eggs ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 2 teaspoons vanilla 3 cups flour (no need to sift) FROSTING: ½ cup firmly packed brown sugar ¾ cup tightly packed coconut ½ cup chopped pecans ¼ cup chilled butter (½ stick) 2 egg yolks, beaten In a microwave-safe bowl, melt the butter and chocolate chips on HIGH for 2 minutes. Stir until smooth. In another mixing bowl, mix the sugar and the eggs. Add the baking powder, baking soda, salt, and vanilla. Stir the melted chocolate until it’s fairly warm to the touch, but no longer hot. Add it to the mixing bowl and mix it in thoroughly. Add the flour and mix well. (Dough will be stiff and a bit crumbly.) Cover the dough and set it aside while you make the frosting. Combine the sugar and coconut in a food processor. Mix with the steel blade until the coconut is in small pieces. Add the chopped pecans. Cut the butter into four chunks and add them. Process with the steel blade until the butter is in small bits. Separate the yolks, place them in a glass, and whip them up with a fork. Add them to your bowl and process until thoroughly incorporated. (If you don’t have a food processor, you can make the frosting by hand using softened butter.) Preheat the oven to 350 degrees F., rack in the middle position. Chill the frosting while the oven’s preheating. It’ll make it easier to work with. This will be especially true if you’ve made the frosting by hand and haven’t chopped the coconut into shorter shreds. Pat the cookie dough into one-inch balls with your fingers. Place the balls on a greased cookie sheet, 12 to a standard sheet. Press down in the center of each ball with your thumb to make a deep indentation. (If the health board’s around, use the bowl of a small spoon.) Pat the frosting into ½-inch balls with your fingers. Place them in each indentation. Bake at 350 degrees F. for 10 to 12 minutes. Let the cookies cool on the cookie sheet for 2 minutes, then remove them to a wire rack to finish cooling. Yield: 5 to 6 dozen, depending on cookie size. Chapter Fifteen By the end of the day, Hannah’s feet were aching.

Manufacturers would prefer to add five different types of sugar, and list them individually, than to use just a single source of sweetness and have it be ingredient number one on their label. So you’ll often see things like molasses, coconut nectar, corn syrup, barley malt, and more listed, when they all add up to the same thing: a sugar rush.

Elimin8 Track Step-Down Schedule DAY FOOD TO ELIMINATE 1 All grains: Wheat, barley, rye, rice, quinoa, corn, etc. 2 Dairy products: Milk, yogurt, cheese, cream, etc., from cows, goats, or sheep 3 All added sweeteners: White and brown sugar, high-fructose corn syrup, maple syrup, honey, coconut sugar, agave nectar, etc. 4 Inflammatory oils: Corn, soybean, canola, sunflower, grapeseed, vegetable oil, etc. 5 Legumes: Lentils, black beans, pinto beans, white beans, soybeans, tofu, lima beans, chickpeas, peanuts, peanut butter, etc. 6 Nuts and seeds: Almonds, walnuts, pecans, sunflower seeds, pumpkin seeds, sesame seeds, chia seeds, nut and seed butters, etc. 7 Eggs, whites and yolks 8 Nightshades: Tomatoes, white and yellow potatoes, eggplant, all peppers, etc.

buffalo sauce Makes 2 cups Prep Time: 5 minutes Cook Time: 2 minutes Total Time: 7 minutes ½ cup coconut oil ½ cup ghee or clarified butter 1 cup hot sauce 2 tablespoons apple cider vinegar 1 clove garlic, minced Want to kick your heat up a notch? Add ¼ teaspoon cayenne to the mix—more if you’re feeling feisty. You can also mix the buffalo sauce into ground beef for a spicy twist on a burger. Top with a fried egg, some avocado, and a little more of the sauce mixture.

In a small saucepan, gently melt the coconut oil and ghee over medium-low heat until completely liquefied. Combine the hot sauce, vinegar, and garlic in a medium mixing bowl and whisk until thoroughly blended. While whisking, drizzle in the melted coconut oil and ghee. The sauce should have a smooth, consistent texture. Store this sauce in an airtight container in the fridge for up to 7 days. (Note, the coconut oil and ghee will solidify in the cold, so pull it out of the fridge, let it come back to room temperature before serving, and gently stir to reblend.) ✪Buffalo Wings For the perfect buffalo wings, fire up the grill! Preheat the grill to medium-high heat (400°F). Add a pound of wings to the grill and close the lid. Turning the wings every few minutes, cook until lightly charred and the skin starts to bubble, 15 to 20 minutes. Toss the wings with the buffalo sauce in a large bowl immediately after removing them from the grill—then let them sit in the sauce for a few minutes before serving with a side of celery and carrots and our Ranch Dressing. (You can also preheat the oven to 375°F and, following the same technique, have golden, crispy wings in about an hour.)

butternut squash soup Serves 2 Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes 3 tablespoons clarified butter, ghee, or coconut oil ½ cup diced onion 3 cups diced seeded peeled butternut squash 2 cloves garlic, minced ½ teaspoon ground ginger 4 cups chicken broth 1 teaspoon salt ½ teaspoon black pepper Not sure how much squash to buy for this recipe? Generally, a 2-pound butternut squash yields 3 cups once the seeds are removed, but don’t stress about having slightly more or less squash than the recipe calls for—this one is pretty forgiving. You can also buy pre-cut butternut squash and save yourself the guess work and 10 minutes of prep time, but that’ll definitely add to your grocery bill. In a large pot, melt the cooking fat over medium heat, swirling to coat the bottom of the pot. When the fat is hot, add the onion and cook, stirring, until translucent, 2 to 3 minutes. Add the squash, garlic, and ginger and stir until the garlic becomes aromatic, about 1 minute. Add the chicken broth and bring to a boil over high heat. Boil until the butternut squash is soft, about 10 minutes. Remove the pot from the heat. In one or two batches, transfer the soup to a food processor or blender and blend on high speed until smooth in texture. Return the pureed soup to the pot. Heat the soup over medium-high heat until it thickens enough to coat the back of a wooden spoon, 7 to 10 minutes. Season with the salt and pepper. Make It a Meal: To make this a complete meal, add cooked chicken, scallops, or hard-boiled eggs when returning the soup to the pot for the last 7 to 10 minutes of cooking. For extra greens, add two generous handfuls of spinach or kale in the last 3 minutes of cooking. ✪Prepping Squash Peeling and dicing squash isn’t that tough if you have the right

Serves 2 Prep time: 10 minutes Cook time: 15 minutes Total time: 25 minutes 1 head cauliflower, cut into florets (about 4 cups) 2 cloves garlic, minced ½ cup coconut cream 2 tablespoons ghee or clarified butter 1 teaspoon salt ¼ teaspoon black pepper ½ cup chicken broth 1 tablespoon minced fresh parsley This may be the most versatile recipe ever. It’s a lighter substitute for mashed potatoes, and has dozens of variations to match nearly any style of cuisine. Add more chicken broth if you like it extra creamy, or keep the chicken broth to just a tablespoon or so if you prefer it really thick. Try topping with crumbled Whole30-compliant bacon or crispy prosciutto; add a blend of fresh herbs like rosemary, oregano, and thyme; kick it up a notch with 2 tablespoons of grated, peeled fresh horseradish root or 1 teaspoon chili powder; add a dollop of whole grain mustard (perfect alongside pork); or stir in shredded cabbage and kale sautéed in clarified butter or ghee. Bring 2 cups of water to a boil in a large pot over medium-high heat. Add the cauliflower florets and garlic and simmer until the florets are fork-tender, about 15 minutes. Drain the cauliflower and transfer to a food processor. Add the coconut cream, ghee, salt, and pepper and pulse until the cauliflower begins to turn smooth in consistency. Add the chicken broth one tablespoon at a time, pulsing to mix, until the desired consistency is achieved. Add the parsley and continue blending until completely smooth. Serve warm. Make It a Meal: This dish goes well with anything. Seriously, anything. But if you made us pick a few favorites, we’d say Braised Beef Brisket, Chicken Meatballs, Halibut with Citrus-Ginger Glaze, and Walnut-Crusted Pork Tenderloin. ✪Mashing You can use a variety of tools for this dish, depending on how you prefer the texture of your mash. If you prefer a silky smooth mash, the food processor is a must. If you like it really chunky, use a hand tool (like a potato masher or large kitchen fork) instead. If you like your mash somewhere in between, try using an immersion blender.

Planning and Prepping MONDAY, DAY 8 ♦After 24 hours, drain and rinse the wild rice and green lentils. Sprout in colanders and continue to rinse twice a day. Wild rice will take 3 to 5 days to sprout. ♦Quinoa should be finished sprouting after 24 hours. Store in the refrigerator in a lidded glass container. ♦Make Guacamole and Cashew Sour Cream. WEDNESDAY, DAY 10 ♦Lentils should be sprouted. Store in the refrigerator. ♦Make Coconut Yogurt and leave in a warm place overnight to ferment for 12 to 24 hours. THURSDAY, DAY 11 ♦Place the yogurt in a lidded glass container in the refrigerator. ♦If you have a dehydrator, make Caramelized Onions. FRIDAY, DAY 12 ♦Soak 1½ cups of cashews to make the cheese sauce for Raw Vegan Mac ’n’ Cheese and Cheesy Kale Chips. ♦The wild rice should be sprouted. Make two servings of Dragon Bowls for lunch on Day 13 and dinner on Day 14. ♦Make Jicama Fries and Ketchup for your snack on Day 13 and lunch Day 14. SUNDAY, DAY 14

□Chia seeds, ½ cup □Coconut, shredded, unsweetened, ½ cup □Dates, ¾ cup □Flaxseed, 1¾ cups □Hemp seeds, ½ cup □Lentils, ¾ cup □Nutritional Yeast, ½ cup □Pecans, 1¼ cups □Pine nuts, ¼ cup □Pumpkin seeds, ¾ cup □Psyllium husk powder, 2 teaspoons □Raisins, ½ cup □Rice, wild, ½ cup □Rolled oats, gluten-free, large flake, 1½ cups □Sunflower seeds, ¾ cup □Quinoa, ½ cup □Walnuts, 1¼ cups OTHER □Coconut milk, full fat, 2 cans □Coconut water, 2 cups (optional for smoothies) □Spirulina or chlorella (optional for smoothies) □Tahini,

The Mariner’s Officers Club was a classy place and much the same as the one I had heard about in Cape Town. Complete with “linen service” it was about as good as it gets. The Monkey Gland Steak… Not to worry, it’s only a name; no monkeys are a part of this tangy sauce that is a delicious blend of fruit and splices. The sauce can also be used as a marinade. As far as I know it is not on the market but can be made by frying minced onions, garlic and ginger in coconut oil until the onions are translucent. Pour this over your favorite steak or hamburger for an exciting taste treat. From here we took a taxi to the Smuggler’s Inn which was in a British Colonial Style building on Point Road. Although the area that the nightclub was in was considered part of the red light district it was a popular Avant guarde area where the younger in crowd of Durban would go. With upbeat music in the days prior to rock & roll it was a lot of fun. The bottom end of Point Road Mahatma Gandhi Road at night was always a hive of activity with Smugglers leading the way as an offbeat entertainment center. Before returning to Kerstin’s flat we had the driver take us to the end of the point where we could find the newest nightclubs with strip shows, music, dancing. We even witnessed a slug fest between some guys, known as a raut. For us it was a hoot and lots of fun but I’m certain that they were black & blue for days. Kerstin told me that many of the participants of these fights could be expected to show up at Dr. Acharya’s practice the following Monday. Returning to her apartment we enjoyed the rest of the evening in bed. At six o’clock the taxi I had called was waiting curbside. I considered how lucky I was to have connected with Kerstin but I still didn’t know much about her. Why did this beautiful girl come into my life? It was a mystery without an answer!

She seemed sad and wise beyond her years. All the giddy experimentation with sex, recreational drugs, and revolutionary politics that was still approaching its zenith in countercultural America was ancient, unhappy history to her. Actually, her mother was still in the midst of it—her main boyfriend at the time was a Black Panther on the run from the law—but Caryn, at sixteen, was over it. She was living in West Los Angeles with her mother and little sister, in modest circumstances, going to a public high school. She collected ceramic pigs and loved Laura Nyro, the rapturous singer-songwriter. She was deeply interested in literature and art, but couldn’t be bothered with bullshit like school exams. Unlike me, she wasn’t hedging her bets, wasn’t keeping up her grades to keep her college options open. She was the smartest person I knew—worldly, funny, unspeakably beautiful. She didn’t seem to have any plans. So I picked her up and took her with me, very much on my headstrong terms. I overheard, early on, a remark by one of her old Free School friends. They still considered themselves the hippest, most wised-up kids in L.A., and the question was what had become of their foxy, foulmouthed comrade Caryn Davidson. She had run off, it was reported, “with some surfer.” To them, this was a fate so unlikely and inane, there was nothing else to say. Caryn did have one motive that was her own for agreeing to come to Maui. Her father was reportedly there. Sam had been an aerospace engineer before LSD came into his life. He had left his job and family and, with no explanation beyond his own spiritual search, stopped calling or writing. But the word on the coconut wireless was that he was dividing his time between a Zen Buddhist monastery on the north coast of Maui and a state mental hospital nearby. I was not above mentioning the possibility that Caryn might find him if we moved to the island.

Britain had become a kind of cargo cult, a jumble of disassociated local customs, rituals and superstitions: uncanny relics of the distant, unknowable Britain of ancient days. Why, for instance, do sword dancers lock weapons in magical shapes such as the pentagram or the six-pointed star, led by a man wearing a fox’s head? What is the straw bear plodding round the village of Whittlesey in Cambridgeshire every January? Why do a bunch of Nutters black up their faces and perform a coconut dance in several Lancashire villages? What possesses people to engage in the crazed ‘furry dance’, singing the ‘Hal-An-Tow’ song, on 6 May at Helston in Cornwall? Why do beribboned hobby horses canter round the streets of Padstow and Minehead every May Day, with attendant ‘Gullivers’ lunging at onlookers with a giant pair of pincers? The persistence of such rites, and the apparent presence of codes, occult symbolism and nature magic in the dances, mummers’ plays and balladry of yore, have provided a rich compost for some of the outgrowths of folk in the 1960s and afterwards. Even to dip a toe into the world of folklore is to unearth an Other Britain, one composed of mysterious fragments and survivals – a rickety bridge to the sweet grass of Albion. As Bert Lloyd mentioned, ‘To our toiling ancestors [these customs] meant everything, and in a queer irrational way they can still mean much to us.’1

Rumours in the city: The statue galloped last night!'... 'And the stars are unfavourable!'... But despite these signs of ill-omen, the city was poised, with a new myth glinting in the corners of its eyes. August in Bombay: a month of festivals, the month of Krishna's birthday and Coconut Day; and this year - fourteen hours to go, thirteen, twelve -there was an extra festival on the calendar, a new myth to celebrate, because a nation which had never previously existed was about to win its freedom, catapulting us into a world which, although it had five thousand years of history, although it had invented the game of chess and traded with Middle Kingdom Egypt, was nevertheless quite imaginary; into a mythical land, a country which would never exist except by the efforts of a phenomenal collective will - except in a dream we all agreed to dream; it was a mass fantasy shared in varying degrees by Bengali and Punjabi, Madrasi and Jat, and would periodically need the sanctification and renewal which can only be provided by rituals of blood. India, the new myth - a collective fiction in which anything was possible, a fable rivalled only by the two other mighty fantasies: money and God.

that should’ve made sense, but didn’t. I just couldn’t quite bring it all together. I thought there was movement. I thought there were feather-light touches. I thought there were tears. Mine? Surely not. I’d cried all my tears, hadn’t I? But if not mine, then whose? Smells. Familiar smells. Coconut. Then burning wood. Then clean linen. Softness. Like clouds. Clouds that couldn’t, shouldn’t, wouldn’t hold me. I didn’t deserve clouds. I deserved hard, cold concrete. And that was the thought that woke me. A memory. The first in a cascade of memories, of terrors I’d just as soon have forgotten. That would’ve been merciful. But merciful wasn’t to be the case. I opened my eyes to the dim glow of light. A lamp. A familiar ceiling as I blinked up at it. Plain white with a medallion around a gorgeous chandelier. I remembered the day Gabe and I picked it out. Home. I was home. It was a thought. A feeling. A fantasy. How could I ever go home? After what I’d done, after what I’d become, how could I ever go home? I heard sobbing. Gentle, delicate sobbing. Only when a hand pressed lightly onto my shoulder did I realize it was me. The sobs were mine. They were as broken as I was. I rolled onto my side, away from the light. “Bright,” I croaked. I needed darkness.

Every day I was enchanted as I had been three decades before by the sweet, simple canangsari offerings—hand-sized compositions of colorful flowers on green coconut leaves, some graced with a cracker—that were meticulously placed outside my door and on bustling sidewalks, off-the-beaten-path foot trails, temple thresholds, and business entrances alike. And

On days when I feel the most invisible, I lie in my bed and pretend I’m not who I really am. I pretend I’m a girl who lives far, far away in a tropical place and I know how to sail the sea. I imagine my life is the sea. My bronze, beautiful-self smells of coconut oil. The sun kisses my long, straight hair. I’ve never been to the ocean, and it’s the sound of the waves that makes me open my eyes and know for sure I’m not in my attic any more. All

Lentil-Mushroom Burgers For any reluctant vegan who worries that nothing will ever replace the taste or texture of a juicy beef patty, consider the lentil burger. It might not matter so much that lentils are an excellent source of protein, that they are one of the fastest-cooking legumes, or that they are consumed in large quantities all over Europe, Asia, and Africa (even Idaho!). What will impress you is how tender, juicy, and “meaty” they taste. I grew up grilling over campfires, and I know burgers. These are as delicious as they come. Sometimes I’ll even take a few patties with me on long training runs and races.        1 cup dried green lentils (2¼ cups cooked)      2¼ cups water      1 teaspoon dried parsley      ¼ teaspoon black pepper      3 garlic cloves, minced      1¼ cups finely chopped onion      ¾ cup finely chopped walnuts      2 cups fine bread crumbs (see Note)      ½ cup ground flax seed (flax seed meal)      3 cups finely chopped mushrooms   1½ cups destemmed, finely chopped kale, spinach, or winter greens      2 tablespoons coconut oil or olive oil      3 tablespoons balsamic vinegar      2 tablespoons Dijon mustard      2 tablespoons nutritional yeast      1 teaspoon sea salt      ½ teaspoon black pepper      ½ teaspoon paprika   In a small pot, bring the lentils, water, parsley, 1 garlic clove, and ¼ cup of the onion to a boil. Reduce heat and simmer, partially covered, for 35 to 40 minutes, until the water is absorbed and the lentils are soft. While the lentils are cooking, combine the walnuts, bread crumbs, and flax seed in a bowl. Add the nutritional yeast, salt, pepper, and paprika and mix well. Sauté the remaining onion, remaining garlic, the mushrooms, and greens in the oil for 8 to 10 minutes, then set aside. Remove the lentils from the heat, add the vinegar and mustard, and mash with a potato masher or wooden spoon to a thick paste. In a large mixing bowl, combine the lentils, sautéed veggies, and bread crumb mixtures, and mix well. Cool in the refrigerator for 15 to 30 minutes or more. Using your hands, form burger patties to your desired size and place on waxed paper. Lightly fry in a seasoned skillet, broil, or grill until lightly browned and crisp, 3 to 5 minutes on each side. Extra uncooked patties can be frozen on wax paper in plastic bags or wrapped individually in aluminum foil, making for a quick dinner or wholesome burger for the next barbecue.   MAKES A DOZEN 4-INCH DIAMETER BURGERS   NOTE: To make the bread crumbs, you’ll need about half of a loaf of day-old bread (I use Ezekiel 4:9). Slice the bread, then tear or cut into 2- to 3-inch pieces and chop in a food processor for 1 to 2 minutes, until a fine crumb results. The walnuts can also be chopped in the food processor with the bread.  

Mala was troubled. Was this the day when she would either put an end to their trysts or tell Ambrose about the heavy hand with which her father ruled her life? Ambrose breathed in the sugary aroma of her sweat. Her scalp had a faint scent of coconut oil. Even though he wore a concoction of clove oil, bay leaves and cardamom, the natural fragrance of his sweet-and-tangy skin rose from his shirt. She knew now the taste of his skin by its smell. She pressed her face against his chest. He didn't smell like her father, of rum and stale genitals, the shrill severity of soured secretions. Ambrose brought his lips down to her temples and she closed her eyes and lifted her head.

From the Bridge” Celebrating “La Navidad Cubana” Before the fall of Batista, Cuba was considered to be a staunch Catholic Nation. As in other Christian countries, Christmas was considered a religious holiday. In 1962, a few years after the revolution, Cuba became an atheist country by government decree. Then In 1969, Fidel Castro thinking that Christmas was interfering with the production of sugar cane, totally removed the holiday from the official calendar. Of course Christmas was still celebrated by Cubans in exile, many of whom live in South Florida and Union City, NJ. However it was still was celebrated clandestinely in a subdued way on the island. It was said, if it is to believed, that part of the reason for this was due to the fact that Christmas trees do not grow in Cuba. Now that Christianity and Christmas have both been reestablished by the government, primarily due to the Pope’s visits to Cuba, Christmas as a holiday has been reinstated. Many Christmas traditions have been lost over the past five decades and are still not observed in Cuba, although the Cuban Christmas feast is highlighted by a festive “Pig Roast,” called the “Cena de Navidad” or Christmas dinner. Where possible, the dinner includes Roast Pork done on a spit, beans, plantains, rice and “mojo” which is a type of marinade with onions, garlic, and sour orange. Being a special event, some Cubans delight in serving the roasted pork, in fancier ways than others. Desserts like sweet potatos, “turrones” or nougats, “buñuelos” or fritters, as well as readily available tropical fruits and nuts hazelnuts, guava and coconuts, are very common at most Christmas dinners. Beverages such as the “Mojito” a drink made of rum, sugar cane juice, lime, carbonated water and mint, is the main alcoholic drink for the evening, although traditionally the Christmas dinner should be concluded by drinking wine. This grand Christmas dinner is considered a special annual occasion, for families and friends to join together. Following this glorious meal, many Cubans will attend Misa de Gallo or mass of the rooster, which is held in most Catholic churches at midnight. The real reason for Christmas in Cuba, as elsewhere, is to celebrate the birth of Christ. Churches and some Cuban families once again, display manger scenes. Traditionally, children receive presents from the Three Wise Men and not from Santa Claus or the parents. Epiphany or “Three King’s Day,” falls on January 6th. Christmas in Cuba has become more festive but is not yet the same as it used to be. Although Christmas day is again considered a legal holiday in Cuba, children still have to attend school on this holiday and stores, restaurants and markets stay open for regular business. Christmas trees and decorations are usually only displayed at upscale hotels and resorts.

In the general fiction section Ava discovered a well-thumbed edition of the latest bestseller. One million copies sold! Pah again! She cracked the book open at the spine, knew just where the join was weakest. She laid it open like a sacrificial goat on the carped, hidden between the shelves of books. Then she unleashed her machete, samurai-warrior style, and raising it above her head brought it down, and cleaved the book in twain, splitting it down the middle like a coconut. And that was when, seeing the scimitar rise again, the librarian screamed.

Home Remedies For Chapped Lips Home Remedies For Chapped Lips Dry and chapped lips occur all of the time without warning. It might cause annoyance and affect the way that people live their lives, although this really is not life threatening. There are different indications that may be observed, for example, existence of one or several of these symptoms: sores, tenderness, flaking, cracking, redness and dryness. When left untreated, dry and chapped lips can worsen and affect the other elements of the oral orifice. Causes Reasons for developing dryness on the lips comprise an excessive amount of exposure to sunlight licking of lips, smoking, dehydration, allergy, vitamin deficiency and rigorous climate. Home Remedies for Chapped Lips There are over-the-counter ointments to remedy chapped lips, but there also other home remedies which are thought to be more effective and safer. Among them are: Natural oils Natural oils like olive oil, coconut oil or mustard oil are excellent in keeping the affected area moist. These oils are best for those instances where the offender is either dry or cold weather. Cucumber Slathering the area that is affected with the liquid and juicing cucumber slices is an excellent means of alleviating the discomfort of dry lips. It's recommended to keep the lips moistened by doing this several times per day. Aloe vera There is no doubt about the healing properties of aloe vera although its scent and taste are disagreeable. It'll be easy enough lather the lips with the juice and to simply pluck a leaf when the need arises. Rose petals When there's no aloe vera plant available, rose petal infusion is a great choice for relief of chapped lips. This extract mixed with raw milk can serve as a moisturizing agent. The recommended regimen is always to apply the mixture two to three times a day prior to going to bed, and after that once. If raw milk isn't accessible, glycerin is a great replacement. Water The calming and hydrating effects of water can alleviate the pain. Petroleum Jelly Petroleum jelly could be utilized several times a day before climbing the bed and also once. Coating the lips with honey before cleaning with petroleum may only do just fine if the concentrated greasiness of petroleum feels uneasy or if it's causing more pain. Milk cream Milk cream is a superb skin softener, and it has the aptitude hasten the elimination of dead skin. Judgment The key is to moisturize chapped lips as soon as possible to help hasten the healing by avoiding the thing that is certainly causing it in the first place. Keep hydrated, eat succulent foods or cruciferous, avoid sunlight and keep warm within your room during chilly nights. Must Read More ALL Friends tkplanet.com

A hundred and forty-four, twelve trays of twelve. Were 144 cupcakes enough for one day? There was no way of knowing. What if she'd made too many chocolate-orange and not enough lemon-lime? What if everyone wanted vanilla-coconut and nobody looked at the mocha? What if people hated the cream-cheese icing and only went for the ones topped with buttercream? Was Clongarvin ready for mascarpone frosting?

But despite these signs of ill-omen, the city was poised, with a new myth glinting in the corners of its eyes. August in Bombay: a month of festivals, the month of Krishna's birthday and Coconut Day; and this year - fourteen hours to go, thirteen, twelve - there was an extra festival on the calendar because a nation which had never previously existed was about to win its freedom, catapulting into a world which, although it had five thousand years of history, although it had invented the game of chess and traded with Middle Kingdom Egypt, was nevertheless quite imaginary; into a mythical land, a country which would never exist except by the efforts of phenomenal collective will - except in a dream we all agreed to dream; it was a mass fantasy shared in varying degrees by Bengali and Punjabi, Madrasi and Jat, and would periodically need the satisfaction and renewal which can only be provided by rituals of blood. India, the new myth - a collective fiction in which everything was possible, a fable rivaled only by the two other mighty fantasies: money and God.

No light coconut milk; we want the thickest, fattiest variety.

As much as Milly loved seeing Asa on that tractor, a part of her dreaded the days he came to mow, not only because her father made her go out to him with cookies and lemonade and watched her closely the entire time, but also because on those nights, Bett and Twiss would trick her into talking about Asa, and Milly would fall for their tricks. Milly understood Twiss's reasons for teasing her- Twiss didn't want to lose her- but she never understood Bett's. Bett would start innocently enough. "I heard Milly was talking to someone in the meadow the other day. I heard she baked him a red velvet cake shaped like a heart." "I heard she did more than that," Twiss would say. "With Mr. Peterson." "She likes them old, yep, she does." "Wrinkly," Bett would say. "Hairy." "Pruney!" When Milly could no longer stand the teasing, she'd pull her blanket over her head and say, "It wasn't Mr. Peterson I was talking to, it was Asa! And it wasn't red velvet cake, it was butter cookies! They weren't shaped like hearts, either!" And then the laughter would come, and Milly would know she'd been fooled into giving up another part of herself that she preferred to keep secret. The night she first told them about how much she admired Asa's work ethic (when she really just meant him), Bett and Twiss had made fun of her, and of Asa's slight stutter. "M-M-May I eat one of your cookies?" "Y-Y-Yes, you may." "M-M-May I love you like coconut flakes?" "L-L-Love me like coconut flakes, you may." They laughed when they said the word "love," but that was the word Milly had begun to think about- the possibility of it- whenever she was with Asa and, even more often, when she was without him. The word was with her when she pinned clothes to the line, or scrubbed the linoleum, or baked a pie. Sometimes, when no one was looking, she'd trace an A into a well of flour or hold a mop as though she were holding Asa's hand.

You can use blueberries, raspberries, blackberries, strawberries, watermelon pieces, tangerine slices, orange slices, grapefruit slices, lemon slices, lime slices, mango pieces, cucumber slices, fresh mint, fresh basil, cinnamon sticks, and fresh ginger slices. You can also add organic coconut water to contribute even more flavor.