Cooked After A Long Time Quotes

Live or die, but don't poison everything... Well, death's been here for a long time -- it has a hell of a lot to do with hell and suspicion of the eye and the religious objects and how I mourned them when they were made obscene by my dwarf-heart's doodle. The chief ingredient is mutilation. And mud, day after day, mud like a ritual, and the baby on the platter, cooked but still human, cooked also with little maggots, sewn onto it maybe by somebody's mother, the damn bitch! Even so, I kept right on going on, a sort of human statement, lugging myself as if I were a sawed-off body in the trunk, the steamer trunk. This became perjury of the soul. It became an outright lie and even though I dressed the body it was still naked, still killed. It was caught in the first place at birth, like a fish. But I play it, dressed it up, dressed it up like somebody's doll. Is life something you play? And all the time wanting to get rid of it? And further, everyone yelling at you to shut up. And no wonder! People don't like to be told that you're sick and then be forced to watch you come down with the hammer. Today life opened inside me like an egg and there inside after considerable digging I found the answer. What a bargain! There was the sun, her yolk moving feverishly, tumbling her prize -- and you realize she does this daily! I'd known she was a purifier but I hadn't thought she was solid, hadn't known she was an answer. God! It's a dream, lovers sprouting in the yard like celery stalks and better, a husband straight as a redwood, two daughters, two sea urchings, picking roses off my hackles. If I'm on fire they dance around it and cook marshmallows. And if I'm ice they simply skate on me in little ballet costumes. Here, all along, thinking I was a killer, anointing myself daily with my little poisons. But no. I'm an empress. I wear an apron. My typewriter writes. It didn't break the way it warned. Even crazy, I'm as nice as a chocolate bar. Even with the witches' gymnastics they trust my incalculable city, my corruptible bed. O dearest three, I make a soft reply. The witch comes on and you paint her pink. I come with kisses in my hood and the sun, the smart one, rolling in my arms. So I say Live and turn my shadow three times round to feed our puppies as they come, the eight Dalmatians we didn't drown, despite the warnings: The abort! The destroy! Despite the pails of water that waited, to drown them, to pull them down like stones, they came, each one headfirst, blowing bubbles the color of cataract-blue and fumbling for the tiny tits. Just last week, eight Dalmatians, 3/4 of a lb., lined up like cord wood each like a birch tree. I promise to love more if they come, because in spite of cruelty and the stuffed railroad cars for the ovens, I am not what I expected. Not an Eichmann. The poison just didn't take. So I won't hang around in my hospital shift, repeating The Black Mass and all of it. I say Live, Live because of the sun, the dream, the excitable gift.

I had a lot of disasters in the kitchen, even during the long period when I was cooking under my mother's supervision and with the benefit of her experience. I still fail all the time, in particular when I turn to baking. After hundreds of attempts, following dozens of different formulas, I don't think I have ever made what I would consider to be a completely successful pie crust. Disaster is somehow part of the appeal of cooking for me. If that first Velvet Crumb Cake had turned out to be a flop, I don't know if I would have pursued my interest in cooking. But cooking entails stubbornness and a tolerance--maybe even a taste--for last-minute collapse. You have to be able to enjoy the repeated and deliberate following of a more of less lengthy, more or less complicated series of steps whose product is very likely--after all that work, with no warning, right at the end--to curdle, sink, scorch, dry up, congeal, burn, or simply taste bad.

I am not so much fun Anymore; Couldn’t carry the role of ingenue In a bucket, you say, laughing. And I want to punch you. I was never innocent, but Thanks to you I know things I wish I did not remember. You don’t like it When I talk to the man myself, Specifying quantities and Give him the money Instead of giving it to you And letting you take care of it. You keep asking me, Where’s the dope? Until I finally say, I hid it. The look you give me is Pure bile. Well, fuck you. This isn’t like Buying somebody a drink. You don’t leave your stash out Where I might find it. Finally I think I’ve made you wait Long enough, So I get out the little paper envelope And hand it to you. You are still in charge of This part, so you relax. Performing your junky ritual with Your favorite razor blade, until I ask you how to calculate my dose So I won’t O.D. when I do this And you’re not around. Then you really flip. You tell me it’s a bad idea For me to do this with other people. ** Was it such a good idea For me to do it with you? Do you wait for me to turn up Once every three months So you can get high? Is this our version of that famous Lesbian fight about Nonmonogamy? Let me tell you what I don’t like. I don’t like it when you Take forever to cut up brown powder And cook it down and Suck it up into the needle And measure it, then take Three times as much for yourself AS you give me. I don’t like it when you Fuck me After you’ve taken the needle Out of my arm. You talk too much And spoil my rush. All I really want to do Is listen to the tides of blood Wash around inside my body Telling me everything is Fine, fine, fine._ And I certainly don’t want to Eat you or fuck you Because it will take forever To make you come, If you can come at all, And by then the smack will have worn off And there isn’t any more. I’m trying to remember What the part is that I do like. I think this shit likes me A lot more than I like it. Now you’re hurt and angry because I don’t want to see you again And the truth is, I would love to see you, As long as I knew you were holding. So you tell me Is this what you want? I bet it was what you wanted All along.

such an ill-cooked roast at the future queen’s wedding?” he cries. The princess-cook appears before her father, but she is so changed he does not recognize her. “I would not serve you salt, Your Majesty,” she explains. “For did you not exile your youngest daughter for saying that it was of value?” At her words, the king realizes that not only is she his daughter—she is, in fact, the daughter who loves him best. And what then? The eldest daughter and the middle sister have been living with the king all this time. One has been in favor one week, the other the next. They have been driven apart by their father’s constant comparisons. Now the youngest has returned, the king yanks the kingdom from his eldest, who has just been married. She is not to be queen after all. The elder sisters rage. At first, the youngest basks in fatherly love. Before long, however, she realizes the king is demented and power-mad. She is to be queen, but she is also stuck tending to a crazy old tyrant for the rest of her days. She will not leave him, no matter how sick he becomes. Does she stay because she loves him as meat loves salt? Or does she stay because he has now promised her the kingdom? It is hard for her to tell the difference. 17 THE FALL AFTER the European trip,

ONCE UPON A time there was a king who had three beautiful daughters. As he grew old, he began to wonder which should inherit the kingdom, since none had married and he had no heir. The king decided to ask his daughters to demonstrate their love for him. To the eldest princess he said, “Tell me how you love me.” She loved him as much as all the treasure in the kingdom. To the middle princess he said, “Tell me how you love me.” She loved him with the strength of iron. To the youngest princess he said, “Tell me how you love me.” This youngest princess thought for a long time before answering. Finally she said she loved him as meat loves salt. “Then you do not love me at all,” the king said. He threw his daughter from the castle and had the bridge drawn up behind her so that she could not return. Now, this youngest princess goes into the forest with not so much as a coat or a loaf of bread. She wanders through a hard winter, taking shelter beneath trees. She arrives at an inn and gets hired as assistant to the cook. As the days and weeks go by, the princess learns the ways of the kitchen. Eventually she surpasses her employer in skill and her food is known throughout the land. Years pass, and the eldest princess comes to be married. For the festivities, the cook from the inn makes the wedding meal. Finally a large roast pig is served. It is the king’s favorite dish, but this time it has been cooked with no salt. The king tastes it. Tastes it again. “Who would dare to serve such an ill-cooked roast at the future queen’s wedding?” he cries. The princess-cook appears before her father, but she is so changed he does not recognize her. “I would not serve you salt, Your Majesty,” she explains. “For did you not exile your youngest daughter for saying that it was of value?” At her words, the king realizes that not only is she his daughter—she is, in fact, the daughter who loves him best. And what then? The eldest daughter and the middle sister have been living with the king all this time. One has been in favor one week, the other the next. They have been driven apart by their father’s constant comparisons. Now the youngest has returned, the king yanks the kingdom from his eldest, who has just been married. She is not to be queen after all. The elder sisters rage. At first, the youngest basks in fatherly love. Before long, however, she realizes the king is demented and power-mad. She is to be queen, but she is also stuck tending to a crazy old tyrant for the rest of her days. She will not leave him, no matter how sick he becomes. Does she stay because she loves him as meat loves salt? Or does she stay because he has now promised her the kingdom? It is hard for her to tell the difference.

The women we become after children, she typed, then stopped to adjust the angle of the paper....We change shape, she continued, we buy low-heeled shoes, we cut off our long hair, We begin to carry in our bags half-eaten rusks, a small tractor, a shred of beloved fabric, a plastic doll. We lose muscle tone, sleep, reason, persoective. Our hearts begin to live outside our bodies. They breathe, they eat, they crawl and-look!-they walk, they begin to speak to us. We learn that we must sometimes walk an inch at a time, to stop and examine every stick, every stone, every squashed tin along the way. We get used to not getting where we were going. We learn to darn, perhaps to cook, to patch knees of dungarees. We get used to living with a love that suffuses us, suffocates us, blinds us, controls us. We live, We contemplate our bodies, our stretched skin, those threads of silver around our brows, our strangely enlarged feet. We learn to look less in the mirror. We put our dry-clean-only clothes to the back of the wardrobe. Eventually we throw them away. We school ourselves to stop saying 'shit' and 'damn' and learn to say 'my goodness' and 'heavens above.' We give up smoking, we color our hair, we search the vistas of parks, swimming-pools, libraries, cafes for others of our kind. We know each other by our pushchairs, our sleepless gazes, the beakers we carry. We learn how to cool a fever, ease a cough, the four indicators of meningitis, that one must sometimes push a swing for two hours. We buy biscuit cutters, washable paints, aprons, plastic bowls. We no longer tolerate delayed buses, fighting in the street, smoking in restaurants, sex after midnight, inconsistency, laziness, being cold. We contemplate younger women as they pass us in the street, with their cigarettes, their makeup, their tight-seamed dresses, their tiny handbags, their smooth washed hair, and we turn away, we put down our heads, we keep on pushing the pram up the hill.

Mist’s first passion, long before her love for cuisine took flight. She still thought fondly of evenings in front of her easel, the Pacific Ocean’s surf in the background, the glow of the moon across its surface. Those enchanted times, after hours working on the deck of an ocean side restaurant, had formed the bridge between her love of painting and her love of cooking. She would blend mustard and grape seed oil during the afternoon and mustard-hued oil paint at night, satisfied at the end of the day with the balance the two art forms created in her life. “Mist, dear, are you out there?” Mist followed the voice, moving into the kitchen, where she found Betty sliding a spatula between a sheet of wax paper and several rows of glazed

The model stripped down naked and stood with her arms out to her sides while genderless cohorts sprayed her body with large silver canisters of foundation. They wore masks over there faces and sprayed her from head to toe like they were putting out a fire. They airbrushed her into a mono-toned six-foot-two column of a human being with no visible veins, nipples, nails, lips, or eyelashes. When every single thing that was real about the model was gone, the make up artist fug through a suite case of brushes and plowed through hundreds of tubes of flesh colored colors and began to draw human features onto her face. At the same time, the hair stylist meticulously sewed with a needle and thread strand after strand of long blond hairs onto her thin light brown locks, creating a thick full mane of shimmering gold. The model had brought her own chef, who cooked her spinach soup from scratch. The soup was fed to her by one of her lackeys, who existed solely for this purpose. The blond boy stood in front of her, blowing on the soup and then feeding it to her from a small silver child's spoon, just big enough to fit between her lips. the model's mouth was barely open, maybe a quarter of an inch wide, so that she would not crack the flesh colored paint.

1 SHA’BAN Did you know that 6 month prior to Ramadan the Sahaba’s used to make du’a to Allah that He would let them reach Ramadan. After Ramadan they used to make du’a for 6 month that Allah would accept their fasting and good deeds. Today is the first day of Sha’ban and Ramadan is not too far off. You might be wondering where the time has gone, and might feel a bit overwhelmed or even afraid of the long hours of fasting. You might also be asking yourself, “what have I done so far to prepare myself for this blessed month?” Many times we focus too much on the aspect of planning our meals for this month, but Ramadan is not the month of cooking, it is the month when the Quran was sent down, a month of worship. So let’s put the menu planning on the side, and prioritize on how we can prepare our hearts for this glorious month. Something you can start right now is to follow the Sahaba’s example and make that same du’a until we reach Ramadan. “Allahumma Balighna Ramadan” “Oh Allah let us reach Ramadan

I immersed myself in my relationship with my husband, in little ways at first. Dutch would come home from his morning workout and I’d bring him coffee as he stepped out of the shower. He’d slip into a crisp white shirt and dark slacks and run a little goop through his hair, and I’d eye him in the mirror with desire and a sultry smile that he couldn’t miss. He’d head to work and I’d put a love note in his bag—just a line about how proud I was of him. How beautiful he was. How happy I was as his wife. He’d come home and cook dinner and instead of camping out in front of the TV while he fussed in the kitchen, I’d keep him company at the kitchen table and we’d talk about our days, about our future, about whatever came to mind. After dinner, he’d clear the table and I’d do the dishes, making sure to compliment him on the meal. On those weekends when he’d head outside to mow the lawn, I’d bring him an ice-cold beer. And, in those times when Dutch was in the mood and maybe I wasn’t, well, I got in the mood and we had fun. As the weeks passed and I kept discovering little ways to open myself up to him, the most amazing thing happened. I found myself falling madly, deeply, passionately, head-over-heels in love with my husband. I’d loved him as much as I thought I could love anybody before I’d married him, but in treating him like my own personal Superman, I discovered how much of a superhero he actually was. How giving he was. How generous. How kind, caring, and considerate. How passionate. How loving. How genuinely good. And whatever wounds had never fully healed from my childhood finally, at long last, formed scar tissue. It was like being able to take a full breath of air for the first time in my life. It was transformative. And it likely would save our marriage, because, at some point, all that withholding would’ve turned a loving man bitter. On some level I think I’d known that and yet I’d needed my sister to point it out to me and help me change. Sometimes it’s good to have people in your life that know you better than you know yourself.

It's 10:00 a.m., time for the second round of baking of the day. After feeding the fire with chunks of maple, he loads the bread and pastries according to cooking time: first the fat country rounds, then long, skinny loaves dense with nuts and dried fruit, and finally a dozen purple crescent moons: raspberry croissants pocked with chunks of white chocolate.

He imagined a town called A. Around the communal fire they’re shaping arrowheads and carving tributes o the god of the hunt. One day some guys with spears come over the ridge, perform all kinds of meanness, take over, and the new guys rename the town B. Whereupon they hang around the communal fire sharpening arrowheads and carving tributes to the god of the hunt. Some climatic tragedy occurs — not carving the correct tributary figurines probably — and the people of B move farther south, where word is there’s good fishing, at least according to those who wander to B just before being cooked for dinner. Another tribe of unlucky souls stops for the night in the emptied village, looks around at the natural defenses provided by the landscape, and decides to stay awhile. It’s a while lot better than their last digs — what with the lack of roving tigers and such — plus it comes with all the original fixtures. they call the place C, after their elder, who has learned that pretending to talk to spirits is a fun gag that gets you stuff. Time passes. More invasions, more recaptures, D, E, F, and G. H stands as it is for a while. That ridge provides some protection from the spring floods, and if you keep a sentry up there you can see the enemy coming for miles. Who wouldn’t want to park themselves in that real estate? The citizens of H leave behind cool totems eventually toppled by the people of I, whose lack of aesthetic sense if made up for by military acumen. J, K, L, adventures in thatched roofing, some guys with funny religions from the eastern plains, long-haired freaks from colder climes, the town is burned to the ground and rebuilt by still more fugitives. This is the march of history. And conquest and false hope. M falls to plague, N to natural disaster — same climatic tragedy as before, apparently it’s cyclical. Mineral wealth makes it happen for the O people, and the P people are renowned for their basket weaving. No one ever — ever — mentions Q. The dictator names the city after himself; his name starts with the letter R. When the socialists come to power they spend a lot of time painting over his face, which is everywhere. They don’t last. Nobody lasts because there’s always somebody else. They all thought they owned it because they named it and that was their undoing. They should have kept the place nameless. They should have been glad for their good fortune, and left it at that. X, Y, Z.

A Palestinian village whose feudal owner sold it for a kiss through a pane of glass..." Nothing remained of Sireen after the auction apart from you, little prayer rug, because a mother slyly stole you and wrapped up her son who'd been sentenced to cold and weaning - and later to sorrow and longing. It's said there was a village, a very small village, on the border between sun's gate and earth. It's said that the village was twice sold - once for a measure of oil and once for a kiss through a pane of glass. The buyers and sellers rejoiced at its sale, the year the submarine was sunk, in our twentieth century. And in Sireen - the buyers went over the contract - were white-washed houses, lovers, and trees, folk poets, peasants, and children. (But there was no school - and neither tanks nor prisons.) The threshing floors, the colour of golden wine, and the graveyard were a vault meant for life and death, and the vault was sold! People say that there was a village, but Sireen became an earthquake, imprisoned by an amulet as it turned into a banquet - in which the virgins' infants were cooked in their mothers' milk so soldiers and ministers might eat along with civilisation! "And the axe is laid at the root of the tree..." And once again at the root of the tree, as one dear brother denies another and existence. Officer of the orbits... attend, O knight of death, but don't give in - death is behind us and also before us. Knight of death, attend, there is no time to retreat - darkness crowds us and now has turned into a rancid butter, and the forest too is full, the serpents of blood have slithered away and the beaker of our ablution has been sold to a tourist from California! There is no time now for ablution. People say there was a village, but Sireen became an earthquake, imprisoned by an amulet as it turned into a banquet - in which the virgins' infants were cooked in their mothers' milk so soldiers and ministers might eat, along with civilisation!

(We had one guy who killed a woman and made meatloaf out of her.) And they interviewed the guy, George, and he was like, ‘Yeah, she was a pain in the ass and I beat her and, you know, I finally cracked her over the head and she died. I didn’t know what the hell to do with her. Well, Christ, George, I mean… Couldn’t ya—give her a Viking burial or something? You didn’t have to cook the poor woman down like Martha Stewart, for God’s sake. For meatloaf. I love meatloaf. I do. But I was off it for a long time after that.

About sexuality of English mice. A warm perfume is growing little by little in the room. An orchard scent, a caramelized sugar scent. Mrs. MOUSE roasts apples in the chimney. The apple fruits smell grass of England and the pastry oven. On a thread drawn in the flames, the apples, from the buried autumn, turn a golden color and grind in tempting bubbles. But I have the feeling that you already worry. Mrs. MOUSE in a Laura Ashley apron, pink and white stripes, with a big purple satin bow on her belt, Mrs. MOUSE is certainly not a free mouse? Certainly she cooks all day long lemon meringue tarts, puddings and cheese pies, in the kitchen of the burrow. She suffocates a bit in the sweet steams, looks with a sigh the patched socks trickling, hanging from the ceiling, between mint leaves and pomegranates. Surely Mrs. MOUSE just knows the inside, and all the evening flavours are just good for Mrs. MOUSE flabbiness. You are totally wrong - we can forgive you – we don’t know enough that the life in the burrow is totally communal. To pick the blackberries, the purplish red elderberries, the beechnuts and the sloes Mr. and Mrs. MOUSE escape in turn, and glean in the bushes the winter gatherings. After, with frozen paws, intoxicated with cold wind, they come back in the burrow, and it’s a good time when the little door, rond little oak wood door brings a yellow ray in the blue of the evening. Mr. and Mrs. MOUSE are from outside and from inside, in the most complete commonality of wealth and climate. While Mrs. MOUSE prepares the hot wine, Mr. MOUSE takes care of the children. On the top of the bunk bed Thimoty is reading a cartoon, Mr. MOUSE helps Benjamin to put a fleece-lined pyjama, one in a very sweet milky blue for snow dreams. That’s it … children are in bed …. Mrs. MOUSE blazes the hot wine near the chimney, it smells lemon, cinnamon, big dry flames, a blue tempest. Mr. and Mrs. MOUSE can wait and watch. They drink slowly, and then .... they will make love ….You didn’t know? It’s true, we need to guess it. Don’t expect me to tell you in details the mice love in patchwork duvets, the deep cherry wood bed. It’s just good enough not to speak about it. Because, to be able to speak about it, it would need all the perfumes, all the silent, all the talent and all the colors of the day. We already make love preparing the blackberries wine, the lemon meringue pie, we already make love going outside in the coldness to earn the wish of warmness and come back. We make love downstream of the day, as we take care of our patiences. It’s a love very warm, very present and yet invisible, mice’s love in the duvets. Imagine, dream a bit ….. Don’t speak too badly about English mice’s sexuality …..

After all, a kiss between real lovers is not some type of contract, a neatly defined moment of pleasure, something obtained by greedy conquest, or any kind of clear saying of how it is. It is a grief-drenched hatching of two hearts into some ecstatic never-before-seen bird whose new uncategorizable form, unrecognized by the status quo, gives the slip to Death's sure rational deal. For love is a delicious and always messy extension of life that unfrantically outgrows mortality's rigid insistence on precise and efficient definition. Having all the answers means you haven't really ecstatically kissed or lived, thereby declaring the world defined and already finished. Loving all the questions on the other hand is a vitality that makes any length of life worth living. Loving doesn't mean you know all the notes and that you have to play all the notes, it just means you have to play the few notes you have long and beautifully. Like the sight of a truly beautiful young woman, smooth and gliding, melting hearts at even a distant glimpse, that no words, no matter how capable, can truly describe; a woman whose beauty is only really known by those who take a perch on the vista of time to watch the years of life speak out their long ornate sentences of grooves as they slowly stretch into her smoothness, wrinkling her as she glides struggling, decade by decade, her gait mitigated by a long trail of heavy loads, joys, losses, and suffering whose joint-aching years of traveling into a mastery of her own artistry of living, becomes even more than beauty something about which though we are even now no more capable of addressing than before, our admiration as original Earth-loving human beings should nonetheless never remain silent. And for that beauty we should never sing about, but only sing directly to it. Straightforward, cold, and inornate description in the presence of such living evidence of the flowering speech of the Holy in the Seed would be death of both the beauty and the speaker. Even if we always fail when we speak, we must be willing to fail magnificently, for even an eloquent failure, if in the service of life, feeds the Divine. Is it not a magical thing, this life, when just a little ash, cinder, and unclear water can arrange themselves into a beautiful old woman who sways, lifts, kisses, loves, sickens, argues, loses, bears up under it all, and, wrinkling, still lives under all that and yet feeds the Holy in Nature by just the way she moves barefoot down a path? If we can find the hearts, tongues, and brightness of our original souls, broken or not, then no matter from what mess we might have sprung today, we would be like those old-time speakers of life; every one of us would have it in our nature to feel obligated by such true living beauty as to know we have to say something in its presence if only for our utter feeling of awe. For, finally learning to approach something respectfully with love, slowly with the courtesy of an ornate indirectness, not describing what we see but praising the magnificence of her half-smiles of grief and persistent radiance rolling up from the weight-bearing thumping of her fine, well-oiled dusty old feet shuffling toward the dawn reeds at the edge of her part of the lake to fetch a head-balanced little clay jar of water to cook the family breakfast, we would know why the powerful Father Sun himself hurries to get his daily glimpse of her, only rising early because she does.

Ember looked up when he walked in, and when he saw her face, he felt like he’d been gut shot. Heavy bruising discolored the right side up to her eye, and she seemed to be in pain. Her mouth was pinched and her eyes squinted. When she realized he wasn’t one of the wait staff, she immediately turned away. “No customers allowed back here,” she called. She moved down the cook line and motioned to a Hispanic man she was working with to take her place at the grill. Zeke prowled down the parallel aisle until he was right behind her. “L-look at me.” She shook her head stubbornly. “You can’t be back here, Zeke.” “Look at me, please.” After a long pause, she turned her body toward him, but kept her face turned away. Bending his knees enough to peer into her eyes, he waited until she looked at him. Fury rolled through him as he realized he could see finger marks within the bruise. “Who d-did this to you?” She shook her head and refused to answer. Tears glinted in her eyes. “It’s no big deal, okay? Accidents happen. I was just in the wrong place at the right time. It happens when you own a bar.” Her eyes slid away and he thought there was something she wasn’t telling him, but he had a feeling if he called her on it she’d clam up completely. He reached out to touch a length of her dark hair that had escaped from her braid. Her eyes flickered and a single tear rolled down her cheek. He groaned. “D-d-don’t cry. I didn’t come in here to…up-upset you. Just had to check on you.” *****

The milk is long since out of date, the bread all has mold and I think you could start a bacterial plague with what’s in the crisper here…” “Order a pizza,” he suggested. “There’s a place down on the corner that still owes me ten pizzas, paid for in advance.” “You can’t eat pizza for breakfast!” “Why can’t I? I’ve been doing it for a week.” “You can cook,” she said accusingly. “When I’m sober,” he agreed. She glowered at him and went back to her chore. “Well, the eggs are still edible, barely, and there’s an unopened pound of bacon. I’ll make an omelet.” He collapsed into the chair at the kitchen table while she made a fresh pot of coffee and set about breaking eggs. “You look very domesticated like that,” he pointed out with a faint smile. “After we have breakfast, why don’t you come to bed with me?” She gave him a shocked glance. “I’m pregnant,” she reminded him. He nodded and laughed softly. “Yes, I know. It’s an incredible turn-on.” Her hand stopped, poised in midair with a spoon in it. “Wh…What?” “The eggs are burning,” he said pleasantly. She stirred them quickly and turned the bacon, which was frying in another pan. He thought her condition was sexy? She couldn’t believe he was serious. But apparently he was, because he watched her so intently over breakfast that she doubted if he knew what he was eating. “Mr. Hutton told the curator of the museum in Tennessee that I wasn’t coming back, and he paid off the rent on my house there,” she said. “I don’t even have a home to go to…” “Yes, you do,” he said quietly. “I’m your home. I always have been.” She averted her eyes to her plate and hated the quick tears that her condition prompted. Her fists clenched. “And here we are again,” she said huskily. “Where?” he asked. She drew in a harsh breath. “You’re taking responsibility for me, out of duty.” He leaned back in his chair. The robe came away from his broad, bronzed chest as he stared at her. “Not this time,” he replied with a voice so tender that it made ripples right through her heart. “This time, it’s out of love, Cecily.” Cecily doubted her own ears. She couldn’t have heard Tate saying that he wanted to take care of her because he loved her. He wasn’t teasing. His face was almost grim. “I know,” he said. “You don’t believe it. But it’s true, just the same.” He searched her soft, shocked green eyes. “I loved you when you were seventeen, Cecily, but I thought I had nothing to offer you except an affair.” He sighed heavily. “It was never completely for the reasons I told you, that I didn’t want to get married. It was my mother’s marriage. It warped me. It’s taken this whole scandal to make me realize that a good marriage is nothing like the one I grew up watching. I had to see my mother and Matt together before I understood what marriage could be.

It was my mother, my frequent co-conspirator in the kitchen and my conduit to our past, who suggested the means to convey this epic disjunction, this unruly collision of collectivist myths and personal antimyths. We would reconstruct every decade of Soviet history - from the prequel 1910s to the postscript present day - through the prism of food. Together, we'd embark on a yearlong journey unlike any other: eating and cooking our way through decade after decade of Soviet life, using her kitchen and dining room as a time machine and an incubator of memories. Memories of wartime rationing cards and grotesque shared kitchens in communal apartments. Of Lenin's bloody grain requisitioning and Stalin's table manners. Of Khrushchev's kitchen debates and Gorbachev's disastrous antialcohol policies. Of food as the focal point of our everyday lives, and - despite all the deprivations and shortages - of compulsive hospitality and poignant, improbable feasts.

Carrie could not remember how long it was since some other person had cherished her. Had said, 'You look tired.' And, 'How about a little rest?' She had spent too many years being strong, looking after others and their problems...The day progressed, and through her window Carrie watched the weather and was glad she did not have to be out in it. Snow showers came and went; the sky was grey. From time to time she heard the faint keening of wind, whining around the old house. It was all rather cosy. She remembered as a child being ill, and in bed, and the awareness of others getting on with the business of day-to-day life without herself having to participate in any sort of way. Telephones rang, and someone else hurried to answer the call. Footsteps came and went; from behind the closed door, voices called and answered. Doors opened and shut. Towards noon, there came smells of cooking. Onions frying, or perhaps a pot of soup on the boil. The luxuries of self-indulgence, idleness, and total irresponsibility were all things that Carrie had long forgotten.

Well, now, if we’d known we were going to have such…ah…gra…that is, illustrious company, we’d have-“ “Swept off the chairs?” Lucinda suggested acidly. “Shoveled off the floor?” “Lucinda!” Elizabeth whispered desperately. “They didn’t know we were coming.” “No respectable person would dwell in such a place even for a night,” she snapped, and Elizabeth watched in mingled distress and admiration as the redoubtable woman turned around and directed her attack on their unwilling host. “The responsibility for our being here is yours, whether it was a mistake or not! I shall expect you to rout your servants from their hiding places and have them bring clean linens up to us at once. I shall also expect them to have this squalor remedied by morning! It is obvious from your behavior that you are no gentleman; however, we are ladies, and we shall expect to be treated as such.” From the corner of her eye Elizabeth had been watching Ian Thornton, who was listening to all of this, his jaw rigid, a muscle beginning to twitch dangerously in the side of his neck. Lucinda, however, was either unaware of or unconcerned with his reaction, for, as she picked up her skirts and turned toward the stairs, she turned on Jake. “You may show us to our chambers. We wish to retire.” “Retire!” cried Jake, thunderstruck. “But-but what about supper?” he sputtered. “You may bring it up to us.” Elizabeth saw the blank look on Jake’s face, and she endeavored to translate, politely, what the irate woman was saying to the startled red-haired man. “What Miss Throckmorton-Jones means is that we’re rather exhausted from our trip and not very good company, sir, and so we prefer to dine in our rooms.” “You will dine,” Ian Thornton said in an awful voice that made Elizabeth freeze, “on what you cook for yourself, madam. If you want clean linens, you’ll get them yourself from the cabinet. If you want clean rooms, clean them! Am I making myself clear?” “Perfectly!” Elizabeth began furiously, but Lucinda interrupted in a voice shaking with ire: “Are you suggesting, sirrah, that we are to do the work of servants?” Ian’s experience with the ton and with Elizabeth had given him a lively contempt for ambitious, shallow, self-indulgent young women whose single goal in life was to acquire as many gowns and jewels as possible with the least amount of effort, and he aimed his attack at Elizabeth. “I am suggesting that you look after yourself for the first time in your silly, aimless life. In return for that, I am willing to give you a roof over your head and to share our food with you until I can get you to the village. If that is too overwhelming a task for you, then my original invitation still stands: There’s the door. Use it!” Elizabeth knew the man was irrational, and it wasn’t worth riling herself to reply to him, so she turned instead to Lucinda. “Lucinda,” she said with weary resignation, “do not upset yourself by trying to make Mr. Thornton understand that his mistake has inconvenienced us, not the other way around. You will only waste your time. A gentleman of breeding would be perfectly able to understand that he should be apologizing instead of ranting and raving. However, as I told you before we came here, Mr. Thornton is no gentleman. The simple fact is that he enjoys humiliating people, and he will continue trying to humiliate us for as long as we stand here.” Elizabeth cast a look of well-bred disdain over Ian and said, “Good night, Mr. Thornton.” Turning, she softened her voice a little and said, “Good evening, Mr. Wiley.

Load the sailboat with bottles of white wine, olive oil, fishing rods, and yeasty, dark-crusted bread. Work your way carefully out of the narrow channels of the Cabras port on the western shore of Sardinia. Set sail for the open seas. Navigate carefully around the archipelago of small boats fishing for sea bass, bream, squid. Steer clear of the lines of mussel nets swooping in long black arcs off the coastline. When you spot the crumbling stone tower, turn the boat north and nuzzle it gently into the electric blue-green waters along ancient Tharros. Drop anchor. Strip down to your bathing suit. Load into the transport boat and head for shore. After a swim, make for the highest point on the peninsula, the one with the view of land and sea and history that will make your knees buckle. Stay focused. You're not here to admire the sun-baked ruins of one of Sardinia's oldest civilizations, a five-thousand-year-old settlement that wears the footprints of its inhabitants- Phoenicians, Greeks, Romans- like the layers of a cake. You're here to pick herbs growing wildly among the ancient tombs and temples, under shards of broken vases once holding humans' earliest attempts at inebriation. Taste this! Like peppermint, but spicy. And this! A version of wild lemon thyme, perfect with seafood. Pluck a handful of finocchio marino,sea fennel, a bright burst of anise with an undertow of salt. Withfinocchioin fist, reboard the transport vessel and navigate toward the closest buoy. Grab the bright orange plastic, roll it over, and scrape off the thicket of mussels growing beneath. Repeat with the other buoys until you have enough mussels to fill a pot. In the belly of the boat, bring the dish together: Scrub the mussels. Bring a pot of seawater to a raucous boil and drop in the spaghetti- cento grammi a testa. While the pasta cooks, blanch a few handfuls of the wild fennel to take away some of the sting. Remove the mussels from their shells and combine with sliced garlic, a glass of seawater, and a deluge of peppery local olive oil in a pan. Take the pasta constantly, checking for doneness. (Don't you dare overcook it!) When only the faintest resistance remains in the middle, drain and add to the pan of mussels. Move the pasta fast and frequently with a pair of tongs, emulsifying the water and mussel juice with the oil. Keep stirring and drizzling in oil until a glistening sheen forms on the surface of the pasta. This is called la mantecatura, the key to all great seafood pastas, so take the time to do it right.

Regina Schrambling is both hero and villain. My favorite villain, actually. The former New York Times and LA Times food writer and blogger is easily the Angriest Person Writing About Food. Her weekly blog entries at gastropoda.com are a deeply felt, episodic unburdening, a venting of all her bitterness, rage, contempt, and disappointment with a world that never seems to live up to her expectations. She hates nearly everything—and everybody—and when she doesn’t, she hates herself for allowing such a thing to happen. She never lets an old injury, a long-ago slight, go. She proofreads her former employer, the New York Times, with an eye for detail—every typo, any evidence of further diminution of quality—and when she can latch on to something (as, let’s face it, she always can), she unleashes a withering torrent of ridicule and contempt. She hates Alice Waters. She hates George Bush. (She’ll still be writing about him with the same blind rage long after he’s dead of old age.) She hates Ruth Reichl, Mario Batali, Frank Bruni, Mark Bittman … me. She hates the whole rotten, corrupt, self-interested sea in which she must swim: a daily ordeal, which, at the same time, she feels compelled to chronicle. She hates hypocrisy, silliness, mendacity. She is immaculate in the consistency and regularity of her loathing.

them—or something like it. They even got the Doctor some tobacco one day, when he had finished what he had brought with him and wanted to smoke. At night they slept in tents made of palm leaves, on thick, soft beds of dried grass. And after a while they got used to walking such a lot and did not get so tired and enjoyed the life of travel very much. But they were always glad when the night came and they stopped for their resting time. Then the Doctor used to make a little fire of sticks; and after they had had their supper, they would sit round it in a ring, listening to Polynesia singing songs about the sea, or to Chee-Chee telling stories of the jungle. And many of the tales that Chee-Chee told were very interesting. Because although the monkeys had no history books of their own before Doctor Dolittle came to write them for them, they remember everything that happens by telling stories to their children. And Chee-Chee spoke of many things his grandmother had told him—tales of long, long, long ago, before Noah and the Flood—of the days when men dressed in bearskins and lived in holes in the rock and ate their mutton raw because they did not know what cooking was, never having seen a fire. And he told them of the great mammoths, and lizards as long as a train, that wandered over the mountains in those times, nibbling from the treetops. And often they got so interested listening that when he had finished they found their fire had gone right out, and they had to scurry around to get more sticks and build a new one. Now, when the King’s army had gone back and told the King that they couldn’t find the Doctor, the King sent them out again and told them they must stay in the jungle till they caught him. So all this time, while the Doctor and his animals were going along toward the Land of the Monkeys, thinking themselves quite safe, they were still being followed by the King’s men. If Chee-Chee had known this, he would most likely have hidden them again. But he didn’t know it. One day Chee-Chee climbed up a high rock and looked out over the treetops. And when he came down he said they were now quite close to the Land of the Monkeys and would soon be there. And that same evening, sure enough, they saw Chee-Chee’s cousin and a lot of other monkeys, who had not yet gotten sick, sitting in the trees by the edge of a swamp, looking and waiting for them. And when they saw the famous doctor really come, these monkeys made a tremendous noise, cheering and waving leaves and swinging out of the branches to greet him. They wanted to carry his bag and his trunk and everything he had. And one of the bigger ones even carried Gub-Gub, who had gotten

As for me, I went inside, walked up to my bedroom, and fell on the floor. What…just happened? Staring at the ceiling, I tried to take it all in. My mind began to race, trying to figure out what it all meant. Do I need to learn how to whittle? Cook fried chicken? Ride a horse? Use a scythe? My face began to feel flushed. And children? Oh, Lord. That means we might have children! What will we name them? Travis and Dolly? Oh my gosh. I have children in my future. I could see it plainly in front of me. They’ll be little redheaded children with green eyes just like mine, and they’ll have lots of freckles, too. I’ll have ten of them, maybe eleven. I’ll have to squat in the garden and give birth while picking my okra. Every stereotype of domestic country life came rushing to the surface. A lot of them involved bearing children. Then my whole body relaxed in a mushy, contended heap as I remembered all the times I’d walked back into that very room after being with Marlboro Man, my cowboy, my savior. I remembered all the times I’d fallen onto my bed in a fizzy state of euphoria, sighing and smelling my shirt to try to get one last whiff. All the times I’d picked up the phone early in the morning and heard his sexy voice on the other end. All the times I’d longed to see him again, two minutes after he’d dropped me off. This was right, this was oh, so right. If I couldn’t go a day without seeing him, I certainly couldn’t go a lifetime…

There was one part of the house I had not yet visited, and I went there now. The chapel showed no ill effects of its long neglect. The paint was as fresh and bright as ever. And the lamp burned once more before the altar. I said a prayer — an ancient, newly-learned form of words, and left, turning towards the camp; and as I walked back, and the cook-house bugle sounded ahead of me,I thought:— The builders did not know the uses to which their work would descend; they made a new house with the stones of the old castle. Year by year the great harvest of timber in the park grew to ripeness; until, in sudden frost, came the Age of Hooper; the place was desolate and the work all brought to nothing; Quomodo sedet sola civitas. Vanity of vanities, all is vanity. And yet, I thought, stepping out more briskly towards the camp, where the bugles after a pause had taken up the second call and were sounding Pick-em-up, Pick-em-up , hot potatoes — and yet that is not the last word; it is not even an apt word; it is a dead word from ten years back. Something quite remote from anything the builders intended had come out of their work and out of the fierce little human tragedy in which I played; something none of us thought about at the time: a small red flame, a beaten copper lamp of deplorable design, relit before the beaten copper doors of a tabernacle; the flame, which the old knights saw from their tombs, which they saw put out; that flame burns again for other soldiers, far from home, farther, in heart, than Acre or Jerusalem. It could not have been lit but for the builders and the tragedians. And there I found it this morning, burning anew among the old stones.

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.

timelines register the pain of her loss for the first time. “I’m sorry, honey.” He remembers the day she died, eight weeks ago. She had become almost childlike by that point, her mind gone. He had to feed her, dress her, bathe her. But this was better than the time right before, when she had enough cognitive function left to be aware of her complete confusion. In her lucid moments, she described the feeling as being lost in a dreamlike forest—no identity, no sense of when or where she was. Or alternatively, being absolutely certain she was fifteen years old and still living with her parents in Boulder, and trying to square her foreign surroundings with her sense of place and time and self. She often wondered if this was what her mother felt in her final year. “This timeline—before my mind started to fracture—was the best of them all. Of my very long life. Do you remember that trip we took—I think it was during our first life together—to see the emperor penguins migrate? Remember how we fell in love with this continent? The way it makes you feel like you’re the only people in the world? Kind of appropriate, no?” She looks off camera, says, “What? Don’t be jealous. You’ll be watching this one day. You’ll carry the knowledge of every moment we spent together, all one hundred and forty-four years.” She looks back at the camera. “I need to tell you, Barry, that I couldn’t have made it this long without you. I couldn’t have kept trying to stop the inevitable. But we’re stopping today. As you know by now, I’ve lost the ability to map memory. Like Slade, I used the chair too many times. So I won’t be going back. And even if you returned to a point on the timeline where my consciousness was young and untraveled, there’s no guarantee you could convince me to build the chair. And to what end? We’ve tried everything. Physics, pharmacology, neurology. We even struck out with Slade. It’s time to admit we failed and let the world get on with destroying itself, which it seems so keen on doing.” Barry sees himself step into the frame and take a seat beside Helena. He puts his arm around her. She snuggles into him, her head on his chest. Such a surreal sensation to now remember that day when she decided to record a message for the Barry who would one day merge into his consciousness. “We have four years until doomsday.” “Four years, five months, eight days,” Barry-on-the-screen says. “But who’s counting?” “We’re going to spend that time together. You have those memories now. I hope they’re beautiful.” They are. Before her mind broke completely, they had two good years, which they lived free from the burden of trying to stop the world from remembering. They lived those years simply and quietly. Walks on the icecap to see the Aurora Australis. Games, movies, and cooking down here on the main level. The occasional trip to New Zealand’s South Island or Patagonia. Just being together. A thousand small moments, but enough to have made life worth living. Helena was right. They were the best years of his lives too. “It’s odd,” she says. “You’re watching this right now, presumably four years from this moment, although I’m sure you’ll watch it before then to see my face and hear my voice after I’m gone.” It’s true. He did. “But my moment feels just as real to me as yours does to you. Are they both real? Is it only our consciousness that makes it so? I can imagine you sitting there in four years, even though you’re right beside me in this moment, in my moment, and I feel like I can reach through the camera and touch you. I wish I could. I’ve experienced over two hundred years, and at the end of it all, I think Slade was right. It’s just a product of our evolution the way we experience reality and time from moment to moment. How we differentiate between past, present, and future. But we’re intelligent enough to be aware of the illusion, even as we live by it, and so,

Yes. She makes all our pastry, and does all our cooking.’ ‘Do she though?’ said Mr. Barkis. He made up his mouth as if to whistle, but he didn’t whistle. He sat looking at the horse’s ears, as if he saw something new there; and sat so, for a considerable time. By and by, he said: ‘No sweethearts, I b’lieve?’ ‘Sweetmeats did you say, Mr. Barkis?’ For I thought he wanted something else to eat, and had pointedly alluded to that description of refreshment. ‘Hearts,’ said Mr. Barkis. ‘Sweet hearts; no person walks with her!’ ‘With Peggotty?’ ‘Ah!’ he said. ‘Her.’ ‘Oh, no. She never had a sweetheart.’ ‘Didn’t she, though!’ said Mr. Barkis. Again he made up his mouth to whistle, and again he didn’t whistle, but sat looking at the horse’s ears. ‘So she makes,’ said Mr. Barkis, after a long interval of reflection, ‘all the apple parsties, and doos all the cooking, do she?’ I replied that such was the fact. ‘Well. I’ll tell you what,’ said Mr. Barkis. ‘P’raps you might be writin’ to her?’ ‘I shall certainly write to her,’ I rejoined. ‘Ah!’ he said, slowly turning his eyes towards me. ‘Well! If you was writin’ to her, p’raps you’d recollect to say that Barkis was willin’; would you?’ ‘That Barkis is willing,’ I repeated, innocently. ‘Is that all the message?’ ‘Ye-es,’ he said, considering. ‘Ye-es. Barkis is willin’.’ ‘But you will be at Blunderstone again tomorrow, Mr. Barkis,’ I said, faltering a little at the idea of my being far away from it then, and could give your own message so much better.’ As he repudiated this suggestion, however, with a jerk of his head, and once more confirmed his previous request by saying, with profound gravity, ‘Barkis is willin’. That’s the message,’ I readily undertook its transmission. While I was waiting for the coach in the hotel at Yarmouth that very afternoon, I procured a sheet of paper and an inkstand, and wrote a note to Peggotty, which ran thus: ‘My dear Peggotty. I have come here safe. Barkis is willing. My love to mama. Yours affectionately. P.S. He says he particularly wants you to know - Barkis is willing.

Where will you go if you don’t get into NYU?” he asks. “Where else?” I say. “Ole Miss, with Lucy and Morgan.” “Then Ole Miss is my backup too. Here’s the thing, Jem. I’m going wherever you’re going--whether it’s New York or Oxford. I’m not missing my chance this time.” “Why?” The word just tumbles out of my mouth before I can stop myself. “You’re going to be some kind of college superstar, whether it’s the SEC or the Ivy league. You’ll probably win a freaking Heisman.” “And you just might win an Oscar,” he counters. I roll my eyes. “Yeah, right. Please.” “Why not? God, Jemma, you don’t even see it. How strong and smart and tenacious you are. Everything you do, you do well. I’ve never seen you put your mind to something and not come out on top. You win that trophy at cheer camp every single summer--what’s it called, the superstar award? Only three people at the whole camp get it or something like that, right?” “How’d you know about that?” “Miss Shelby told my mom. I think they put it in the yearbook, too, don’t they?” “Maybe,” I say with a shrug. It’s not that big of a deal. It’s just a cheerleading trophy. “And how long did it take you to win your first shooting tournament after your dad bought you that gun? Six months, tops? From what I hear, you’re the best shot in all of Magnolia Branch.” “Okay, that’s true,” I say, a smile tugging at the corners of my mouth. He reaches for my hand. “And then there’s those dresses you make, like the one you wore to homecoming. You take something old and make it new--turn it into something special. My mom says you and Lucy could make a fortune selling ’em, and I bet she’s right. Don’t you see? You’re not just good at the stuff you do--you’re the best. That’s just the way you are. So I have no doubt that you’re going to be some award-winning filmmaker if you put your mind to it.” My heart swells unexpectedly. “You really think that?” He nods, his dark eyes shining. “I really do.” “Tell me again why we’ve hated each other all these years?” “Because we’re both stubborn as mules?” he offers. I can’t help but laugh. “Yeah, I’d say that about covers it.

We had a second date that night, then a third, and then a fourth. And after each date, my new romance novel protagonist called me, just to seal the date with a sweet word. For date five, he invited me to his house on the ranch. We were clearly on some kind of a roll, and now he wanted me to see where he lived. I was in no position to say no. Since I knew his ranch was somewhat remote and likely didn’t have many restaurants nearby, I offered to bring groceries and cook him dinner. I agonized for hours over what I could possibly cook for this strapping new man in my life; clearly, no mediocre cuisine would do. I reviewed all the dishes in my sophisticated, city-girl arsenal, many of which I’d picked up during my years in Los Angeles. I finally settled on a non-vegetarian winner: Linguine with Clam Sauce--a favorite from our family vacations in Hilton Head. I made the delicious, aromatic masterpiece of butter, garlic, clams, lemon, wine, and cream in Marlboro Man’s kitchen in the country, which was lined with old pine cabinetry. And as I stood there, sipping some of the leftover white wine and admiring the fruits of my culinary labor, I was utterly confident it would be a hit. I had no idea who I was dealing with. I had no idea that this fourth-generation cattle rancher doesn’t eat minced-up little clams, let alone minced-up little clams bathed in wine and cream and tossed with long, unwieldy noodles that are difficult to negotiate. Still, he ate it. And lucky for him, his phone rang when he was more than halfway through our meal together. He’d been expecting an important call, he said, and excused himself for a good ten minutes. I didn’t want him to go away hungry--big, strong rancher and all--so when I sensed he was close to getting off the phone, I took his plate to the stove and heaped another steaming pile of fishy noodles onto his plate. And when Marlboro Man returned to the table he smiled politely, sat down, and polished off over half of his second helping before finally pushing away from the table and announcing, “Boy, am I stuffed!” I didn’t realize at the time just how romantic a gesture that had been.

Here you go,” Ryder says, startling me. He holds out a sweating bottle of water, and I take it gratefully, pressing it against my neck. “Thanks.” I glance away, hoping he’ll take the hint and leave me in peace. His presence makes me self-conscious now, but it wasn’t always like this. As I look out at Magnolia Landing’s grounds, I can’t help but remember hot summer days when Ryder and I ran through sprinklers and ate Popsicles out on the lawn, when we rode our bikes up and down the long drive, when we built a tree fort in the largest of the oaks behind the house. I wouldn’t say we’d been friends when we were kids--not exactly. We had been more like siblings. We played; we fought. Mostly, we didn’t think too much about our relationship--we didn’t try to define it. And then adolescence hit. Just like that, everything was awkward and uncomfortable between us. By the time middle school began, I was all too aware that he wasn’t my brother, or even my cousin. “Mind if I sit?” Ryder asks. I shrug. “It’s your house.” I keep my gaze trained straight ahead, refusing to look in his direction as he lowers himself into the chair beside me. After a minute or two of silence but for the creaking rockers, he sighs loudly. “Can we call a truce now?” “You’re the one who started it,” I snap. “Last night, I mean.” “Look, I’ve been thinking about what you said. You know, about eighth grade--” “Do we have to talk about this?” “Because we didn’t really hang out in middle school, except for family stuff,” he continues, ignoring my protest. “Until the end of eighth grade, maybe. Right around graduation.” My entire body goes rigid, my face flushing hotly with the memory. It had all started during Christmas break that year. We’d gone to the beach with the Marsdens. I can’t really explain it, but there’d been a new awareness between us that week--exchanged glances and lingering looks, an electrical current connecting us in some way. The two of us sort of tiptoed around each other, afraid to get too close, but also afraid to lose that hint of…something. And then Ryder asked me to go with him to the graduation dance. There was no way we were telling our parents.

Why did you come to the United States? Perhaps no one knows the real answer. I know that migrants, when they are still on their way here, learn the Immigrant’s Prayer. A friend who had been aboard La Bestia for a few days, working on a documentary, read it to me once. I didn’t learn the entire thing, but I remember these lines: “Partir es morir un poco / Llegar nunca es llegar”—“To leave is to die a little / To arrive is never to arrive.” I’ve had to ask so many children: Why did you come? Sometimes I ask myself the same question. I don’t have an answer yet. Before coming to the United States, I knew what others know: that the cruelty of its borders was only a thin crust, and that on the other side a possible life was waiting. I understood, some time after, that once you stay here long enough, you begin to remember the place where you originally came from the way a backyard might look from a high window in the deep of winter: a skeleton of the world, a tract of abandonment, objects dead and obsolete. And once you’re here, you’re ready to give everything, or almost everything, to stay and play a part in the great theater of belonging. In the United States, to stay is an end in itself and not a means: to stay is the founding myth of this society. To stay in the United States, you will unlearn the universal metric system so you can buy a pound and a half of cooked ham, accept that thirty-two degrees, and not zero, is where the line falls that divides cold and freezing. You might even begin to celebrate the pilgrims who removed the alien Indians, and the veterans who maybe killed other aliens, and the day of a president who will eventually declare a war on all the other so-called aliens. No matter the cost. No matter the cost of the rent, and milk, and cigarettes. The humiliations, the daily battles. You will give everything. You will convince yourself that it is only a matter of time before you can be yourself again, in America, despite the added layers of its otherness already so well adhered to your skin. But perhaps you will never want to be your former self again. There are too many things that ground you to this new life. Why did you come here? I asked one little girl once. Because I wanted to arrive.

Load the sailboat with bottles of white wine, olive oil, fishing rods, and yeasty, dark-crusted bread. Work your way carefully out of the narrow channels of the Cabras port on the western shore of Sardinia. Set sail for the open seas. Navigate carefully around the archipelago of small boats fishing for sea bass, bream, squid. Steer clear of the lines of mussel nets swooping in long black arcs off the coastline. When you spot the crumbling stone tower, turn the boat north and nuzzle it gently into the electric blue-green waters along ancient Tharros. Drop anchor. Strip down to your bathing suit. Load into the transport boat and head for shore. After a swim, make for the highest point on the peninsula, the one with the view of land and sea and history that will make your knees buckle. Stay focused. You're not here to admire the sun-baked ruins of one of Sardinia's oldest civilizations, a five-thousand-year-old settlement that wears the footprints of its inhabitants- Phoenicians, Greeks, Romans- like the layers of a cake. You're here to pick herbs growing wildly among the ancient tombs and temples, under shards of broken vases once holding humans' earliest attempts at inebriation. Taste this! Like peppermint, but spicy. And this! A version of wild lemon thyme, perfect with seafood. Pluck a handful of finocchio marino,sea fennel, a bright burst of anise with an undertow of salt. With finocchio in fist, reboard the transport vessel and navigate toward the closest buoy. Grab the bright orange plastic, roll it over, and scrape off the thicket of mussels growing beneath. Repeat with the other buoys until you have enough mussels to fill a pot. In the belly of the boat, bring the dish together: Scrub the mussels. Bring a pot of seawater to a raucous boil and drop in the spaghetti- cento grammi a testa. While the pasta cooks, blanch a few handfuls of the wild fennel to take away some of the sting. Remove the mussels from their shells and combine with sliced garlic, a glass of seawater, and a deluge of peppery local olive oil in a pan. Take the pasta constantly, checking for doneness. (Don't you dare overcook it!) When only the faintest resistance remains in the middle, drain and add to the pan of mussels. Move the pasta fast and frequently with a pair of tongs, emulsifying the water and mussel juice with the oil. Keep stirring and drizzling in oil until a glistening sheen forms on the surface of the pasta. This is called la mantecatura, the key to all great seafood pastas, so take the time to do it right.

I’m still in the big Jacuzzi tub when the power flickers--once, twice--and then goes out, leaving me in total darkness, chin deep in lukewarm water. I don’t know why, but it all hits me then--Nan’s surgery tomorrow, shooting that moccasin, this stupid, never-ending storm. I start to cry, deep, gulping sobs. I know it seems childish, but I want my daddy. What if things get worse? What if the house starts to flood? Or the roof blows off? As much as I hate to admit it, I’m scared. Really scared. A knock on the bathroom door startles me. “Jemma? You okay in there?” “I’m fine,” I call out, my voice thick. My cheeks burn with shame at being caught crying in the dark like a two-year-old. “Do you want a candle or something? Maybe a hurricane lamp?” “No, I’m…” I start to say “fine” again, but a ragged sob tears from my throat instead. “It’s going to be okay, Jem. We’ll get through this.” I sink lower into the water, wanting to disappear completely. Why can’t he just go away and let me have my little meltdown in private? Why, after all these years of being a jerk, does he have to suddenly be so nice? “I got both dogs dried off,” he continues conversationally, as if I’m not in here crying my eyes out. “They’re in the kitchen eating their supper. I think Beau’s pretty worked up.” I continue to bawl like a baby. I know he can hear me, that he’s right outside the door, listening. Still, it takes me a good five minutes to get it all out of my system. Once the tears have slowed, I reach for my washcloth and lay it across my eyes, hoping it’ll reduce the puffiness. A minute or two later, I drag it away and wring it out before laying it over the edge of the tub. It’s still dark inside the bathroom, though I can see a flicker of light coming from beneath the door. Ryder must have a flashlight, or maybe one of the battery-operated lanterns I scattered around the house, just in case. I wonder how long he’s going to stand three, waiting for me. The lights flick off, and I think maybe he’s finally left me in peace. But then I hear a muffled thump, and I know he’s still out there, probably sitting with his back against the door. “Hey, Jem?” he says. “You saved my life, you know--out there by the barn. Most people couldn’t have made that shot.” I squeeze my eyes shut, but tears leak through anyway. I hadn’t wanted to kill that stupid snake, but if it had bitten Ryder and we hadn’t been able to make it to the hospital in time… I let the thought trail off, not wanting to examine it further. “Thank you,” he says softly. “I owe you one.

I thought we were meeting by the field house,” I call out as I make my way over. He doesn’t even turn around. “Nah, I’m pretty sure I said the parking lot.” “You definitely said the field house,” I argue. Why can’t he ever just admit that he’s wrong? “Geez, field house, parking lot. What difference does it make?” Mason asks. “Give it a rest, why don’t you.” I shoot him a glare. “Oh, hey, Mason. Remember when your hair was long and everyone thought you were a girl?” Ryder chuckles as he releases a perfect spiral in Mason’s direction. “She’s got you there.” “Hey, whose side are you on, anyway?” Mason catches the ball and cradles it against his chest, then launches it toward Ben. I just stand there watching as they continue to toss it back and forth between the three of them. Haven’t they had enough football for one day? I pull out my cell to check the time. “We should probably get going.” “I guess,” Ryder says with an exaggerated sigh, like I’m putting him out or something. Which is particularly annoying since he’s the one who insisted on going with me. Ben jogs up beside me, the football tucked beneath his arm. “Where are you two off to? Whoa, you’re sweaty.” I fold my arms across my damp chest. “Hey, southern girls don’t sweat. We glow.” Ben snorts at that. “Says who?” “Says Ryder’s mom,” I say with a grin. It’s one of Laura Grace’s favorite sayings--one that always makes Ryder wince. “The hardware store,” Ryder answers, snatching the ball back from Ben. “Gotta pick up some things for the storm--sandbags and stuff like that. Y’all want to come?” “Nah, I think I’ll pass.” Mason wrinkles his nose. “Pretty sure I don’t want to be cooped up in the truck with Jemma glowing like she is right now.” “Everybody thought you and Morgan were identical twin girls,” I say with a smirk. “Remember, Mason? Isn’t that just so cute?” “I’ll go,” Ben chimes in. “If you’re getting sandbags, you’ll need some help carrying them out to the truck.” “Thanks, Ben. See, someone’s a gentleman.” “Don’t look now, Ryder, but your one-woman fan club is over there.” Mason tips his head toward the school building in the distance. “I think she’s scented you out. Quick. You better run.” I glance over my shoulder to find Rosie standing on the sidewalk by the building’s double doors, looking around hopefully. “Hey!” Mason calls out, waving both arms above his head. “He’s over here.” Ryder’s cheeks turn beet-red. He just stares at the ground, his jaw working furiously. “C’mon, man,” Ben says, throwing an elbow into Mason’s side. “Don’t be a dick.” He grabs the football and heads toward Ryder’s Durango. “We better get going. The hardware store probably closes at six.” Silently, Ryder and I hurry after him and hop inside the truck--Ben up front, me in the backseat. We don’t look back to see if Rosie’s following.

It’s more an affliction than the expression of any high-minded ideals. I watch Mark Bittman enjoy a perfectly and authentically prepared Spanish paella on TV, after which he demonstrates how his viewers can do it at home—in an aluminum saucepot—and I want to shove my head through the glass of my TV screen and take a giant bite out of his skull, scoop the soft, slurry-like material inside into my paw, and then throw it right back into his smug, fireplug face. The notion that anyone would believe Catherine Zeta-Jones as an obsessively perfectionist chef (particularly given the ridiculously clumsy, 1980s-looking food) in the wretched film No Reservations made me want to vomit blood, hunt down the producers, and kick them slowly to death. (Worse was the fact that the damn thing was a remake of the unusually excellent German chef flick Mostly Martha.) On Hell’s Kitchen, when Gordon Ramsay pretends that the criminally inept, desperately unhealthy gland case in front of him could ever stand a chance in hell of surviving even three minutes as “executive chef of the new Gordon Ramsay restaurant” (the putative grand prize for the finalist), I’m inexplicably actually angry on Gordon’s behalf. And he’s the one making a quarter-million dollars an episode—very contentedly, too, from all reports. The eye-searing “Kwanzaa Cake” clip on YouTube, of Sandra Lee doing things with store-bought angel food cake, canned frosting, and corn nuts, instead of being simply the unintentionally hilarious viral video it should be, makes me mad for all humanity. I. Just. Can’t. Help it. I wish, really, that I was so far up my own ass that I could somehow believe myself to be some kind of standard-bearer for good eating—or ombudsman, or even the deliverer of thoughtful critique. But that wouldn’t be true, would it? I’m just a cranky old fuck with what, I guess, could charitably be called “issues.” And I’m still angry. But eat the fucking fish on Monday already. Okay? I wrote those immortal words about not going for the Monday fish, the ones that’ll haunt me long after I’m crumbs in a can, knowing nothing other than New York City. And times, to be fair, have changed. Okay, I still would advise against the fish special at T.G.I. McSweenigan’s, “A Place for Beer,” on a Monday. Fresh fish, I’d guess, is probably not the main thrust of their business. But things are different now for chefs and cooks. The odds are better than ever that the guy slinging fish and chips back there in the kitchen actually gives a shit about what he’s doing. And even if he doesn’t, these days he has to figure that you might actually know the difference. Back when I wrote the book that changed my life, I was angriest—like a lot of chefs and cooks of my middling abilities—at my customers. They’ve changed. I’ve changed. About them, I’m not angry anymore.

Astonishment: these women’s military professions—medical assistant, sniper, machine gunner, commander of an antiaircraft gun, sapper—and now they are accountants, lab technicians, museum guides, teachers…Discrepancy of the roles—here and there. Their memories are as if not about themselves, but some other girls. Now they are surprised at themselves. Before my eyes history “humanizes” itself, becomes like ordinary life. Acquires a different lighting. I’ve happened upon extraordinary storytellers. There are pages in their lives that can rival the best pages of the classics. The person sees herself so clearly from above—from heaven, and from below—from the ground. Before her is the whole path—up and down—from angel to beast. Remembering is not a passionate or dispassionate retelling of a reality that is no more, but a new birth of the past, when time goes in reverse. Above all it is creativity. As they narrate, people create, they “write” their life. Sometimes they also “write up” or “rewrite.” Here you have to be vigilant. On your guard. At the same time pain melts and destroys any falsehood. The temperature is too high! Simple people—nurses, cooks, laundresses—behave more sincerely, I became convinced of that…They, how shall I put it exactly, draw the words out of themselves and not from newspapers and books they have read—not from others. But only from their own sufferings and experiences. The feelings and language of educated people, strange as it may be, are often more subject to the working of time. Its general encrypting. They are infected by secondary knowledge. By myths. Often I have to go for a long time, by various roundabout ways, in order to hear a story of a “woman’s,” not a “man’s” war: not about how we retreated, how we advanced, at which sector of the front…It takes not one meeting, but many sessions. Like a persistent portrait painter. I sit for a long time, sometimes a whole day, in an unknown house or apartment. We drink tea, try on the recently bought blouses, discuss hairstyles and recipes. Look at photos of the grandchildren together. And then…After a certain time, you never know when or why, suddenly comes this long-awaited moment, when the person departs from the canon—plaster and reinforced concrete, like our monuments—and goes on to herself. Into herself. Begins to remember not the war but her youth. A piece of her life…I must seize that moment. Not miss it! But often, after a long day, filled with words, facts, tears, only one phrase remains in my memory (but what a phrase!): “I was so young when I left for the front, I even grew during the war.” I keep it in my notebook, although I have dozens of yards of tape in my tape recorder. Four or five cassettes… What helps me? That we are used to living together. Communally. We are communal people. With us everything is in common—both happiness and tears. We know how to suffer and how to tell about our suffering. Suffering justifies our hard and ungainly life.

The Enchanted Broccoli Forest. Oh, what a pleasure that was! Mollie Katzen's handwritten and illustrated recipes that recalled some glorious time in upstate New York when a girl with an appetite could work at a funky vegetarian restaurant and jot down some tasty favorites between shifts. That one had the Pumpkin Tureen soup that Margo had made so many times when she first got the book. She loved the cheesy onion soup served from a pumpkin with a hot dash of horseradish and rye croutons. And the Cardamom Coffee Cake, full of butter, real vanilla, and rich brown sugar, said to be a favorite at the restaurant, where Margo loved to imagine the patrons picking up extras to take back to their green, grassy, shady farmhouses dotted along winding country roads. Linda's Kitchen by Linda McCartney, Paul's first wife, the vegetarian cookbook that had initially spurred her yearlong attempt at vegetarianism (with cheese and eggs, thank you very much) right after college. Margo used to have to drag Calvin into such phases and had finally lured him in by saying that surely anything Paul would eat was good enough for them. Because of Linda's Kitchen, Margo had dived into the world of textured vegetable protein instead of meat, and tons of soups, including a very good watercress, which she never would have tried without Linda's inspiration. It had also inspired her to get a gorgeous, long marble-topped island for prep work. Sometimes she only cooked for the aesthetic pleasure of the gleaming marble topped with rustic pottery containing bright fresh veggies, chopped to perfection. Then Bistro Cooking by Patricia Wells caught her eye, and she took it down. Some pages were stuck together from previous cooking nights, but the one she turned to, the most splattered of all, was the one for Onion Soup au Gratin, the recipe that had taught her the importance of cheese quality. No mozzarella or broken string cheeses with- maybe- a little lacy Swiss thrown on. And definitely none of the "fat-free" cheese that she'd tried in order to give Calvin a rich dish without the cholesterol. No, for this to be great, you needed a good, aged, nutty Gruyère from what you couldn't help but imagine as the green grassy Alps of Switzerland, where the cows grazed lazily under a cheerful children's-book blue sky with puffy white clouds. Good Gruyère was blocked into rind-covered rounds and aged in caves before being shipped fresh to the USA with a whisper of fairy-tale clouds still lingering over it. There was a cheese shop downtown that sold the best she'd ever had. She'd tried it one afternoon when she was avoiding returning home. A spunky girl in a visor and an apron had perked up as she walked by the counter, saying, "Cheese can change your life!" The charm of her youthful innocence would have been enough to be cheered by, but the sample she handed out really did it. The taste was beyond delicious. It was good alone, but it cried out for ham or turkey or a rich beefy broth with deep caramelized onions for soup.

I got your flowers. They’re beautiful, thank you.” A gorgeous riot of Gerber daisies and lilies in a rainbow of reds, pinks, yellows and oranges. “Welcome. Bet Duncan loved sending one of his guys out to pick them up for me.” She could hear the smile in his voice, imagined the devilish twinkle in his eyes. “Oh, he did. Said it’s probably the first time in the history of WITSEC that a U.S. Marshal delivered flowers to one of their witnesses.” A low chuckle. “Well, this was a special circumstance, so they helped me out.” “I loved the card you sent with them the best though.” Proud of you. Give ‘em hell tomorrow. He’d signed it Nathan rather than Nate, which had made her smile. “I had no idea you were romantic,” she continued. “All these interesting things I’m learning about you.” She hadn’t been able to wipe the silly smile off her face after one of the security team members had knocked on her door and handed them to her with a goofy smile and a, “special delivery”. “Baby, you haven’t seen anything yet. When the trial’s done you’re gonna get all the romance you can handle, and then some.” “Really?” Now that was something for a girl to look forward to, and it sure as hell did the trick in taking her mind off her worries. “Well I’m all intrigued, because it’s been forever since I was romanced. What do you have in mind? Candlelit dinners? Going to the movies? Long walks? Lazy afternoon picnics?” “Not gonna give away my hand this early on, but I’ll take those into consideration.” “And what’s the key to your heart, by the way? I mean, other than the thing I did to you this morning.” “What thing is that? Refresh my memory,” he said, a teasing note in his voice. She smiled, enjoying the light banter. It felt good to let her worry about tomorrow go and focus on what she had to look forward to when this was all done. Being with him again, seeing her family, getting back to her life. A life that would hopefully include Nathan in a romantic capacity. “Waking you up with my mouth.” He gave a low groan. “I loved every second of it. But think simpler.” Simpler than sex? For a guy like him? “Food, then. I bet you’re a sucker for a home-cooked meal. Am I right?” He chuckled. “That works too, but it’s still not the key.” “Then what?” “You.” She blinked, her heart squeezing at the conviction behind his answer. “Me?” “Yeah, just you. And maybe bacon,” he added, a smile in his voice. He was so freaking adorable. “So you’re saying if I made and served you a BLT, you’d be putty in my hands?” Seemed hard to imagine, but okay. A masculine rumble filled her ears. “God, yeah.” She couldn’t help the sappy smile that spread across her face. “Wow, you are easy. And I can definitely arrange that.” “I can hardly wait. Will you serve it to me naked? Or maybe wearing just a frilly little apron and heels?” She smothered a laugh, but a clear image of her doing just that popped into her head, serving him the sandwich in that sexy outfit while watching his eyes go all heated. “Depends on how good you are.” “Oh, baby, I’ll be so good to you, you have no idea.

Steve was a warrior in every sense of the word, but battling wildlife perpetrators just wasn’t the same as old-fashioned combat. Because Steve’s knees continued to deteriorate, his surfing ability was severely compromised. Instead of giving up in despair, Steve sought another outlet for all his pent-up energy. Through our head of security, Dan Higgins, Steve discovered mixed martial arts (or MMA) fighting. Steve was a natural at sparring. His build was unbelievable, like a gorilla’s, with his thick chest, long arms, and outrageous strength for hugging things (like crocs). Once he grabbed hold of something, there was no getting away. He had a punch equivalent to the kick of a Clydesdale, he could just about lift somebody off the ground with an uppercut, and he took to grappling as a wonderful release. Steve never did anything by halves. I remember one time the guys were telling him that a good body shot could really wind someone. Steve suddenly said, “No one’s given me a good body shot. Try to drop me with a good one so I know what it feels like.” Steve opened up his arms and Dan just pile drove him. Steve said, in between gasps, “Thanks, mate. That was great, I get your point.” I would join in and spar or work the pads, or roll around until I was absolutely exhausted. Steve would go until he threw up. I’ve never seen anything like it. Some MMA athletes are able to seek that dark place, that point of total exhaustion--they can see it, stare at it, and sometimes get past it. Steve ran to it every day. He wasn’t afraid of it. He tried to get himself to that point of exhaustion so that maybe the next day he could get a little bit further. Soon we were recruiting the crew, anyone who had any experience grappling. Guys from the tiger department or construction were lining up to have a go, and Steve would go through the blokes one after another, grappling away. And all the while I loved it too. Here was something else that Steve and I could do together, and he was hilarious. Sometimes he would be cooking dinner, and I’d come into the kitchen and pat him on the bum with a flirtatious look. The next thing I knew he had me in underhooks and I was on the floor. We’d be rolling around, laughing, trying to grapple each other. It’s like the old adage when you’re watching a wildlife documentary: Are they fighting or mating? It seems odd that this no-holds-barred fighting really brought us closer, but we had so much fun with it. Steve finally built his own dojo on a raised concrete pad with a cage, shade cloth, fans, mats, bags, and all that great gear. Six days a week, he would start grappling at daylight, as soon as the guys would get into work. He had his own set of techniques and was a great brawler in his own right, having stood up for himself in some of the roughest, toughest, most remote outback areas. Steve wasn’t intimidated by anyone. Dan Higgins brought a bunch of guys over from the States, including Keith Jardine and other pros, and Steve couldn’t wait to tear into them. He held his own against some of the best MMA fighters in the world. I always thought that if he’d wanted to be a fighter as a profession, he would have been dangerous. All the guys heartily agreed.

Spaghetti alla puttanesca is typically made with tomatoes, olives, anchovies, capers, and garlic. It means, literally, "spaghetti in the style of a prostitute." It is a sloppy dish, the tomatoes and oil making the spaghetti lubricated and slippery. It is the sort of sauce that demands you slurp the noodles Goodfellas style, staining your cheeks with flecks of orange and red. It is very salty and very tangy and altogether very strong; after a small plate, you feel like you've had a visceral and significant experience. There are varying accounts as to when and how the dish originated- but the most likely explanation is that it became popular in the mid-twentieth century. The first documented mention of it is in Raffaele La Capria's 1961 novel, Ferito a Morte. According to the Italian Pasta Makers Union, spaghetti alla puttanesca was a very popular dish throughout the sixties, but its exact genesis is not quite known. Sandro Petti, a famous Napoli chef and co-owner of Ischian restaurant Rangio Fellone, claims to be its creator. Near closing time one evening, a group of customers sat at one of his tables and demanded to be served a meal. Running low on ingredients, Petti told them he didn't have enough to make anything, but they insisted. They were tired, and they were hungry, and they wanted pasta. "Facci una puttanata qualsiasi!" they cried. "Make any kind of garbage!" The late-night eater is not usually the most discerning. Petti raided the kitchen, finding four tomatoes, two olives, and a jar of capers, the base of the now-famous spaghetti dish; he included it on his menu the next day under the name spaghetti alla puttanesca. Others have their own origin myths. But the most common theory is that it was a quick, satisfying dish that the working girls of Naples could knock up with just a few key ingredients found at the back of the fridge- after a long and unforgiving night. As with all dishes containing tomatoes, there are lots of variations in technique. Some use a combination of tinned and fresh tomatoes, while others opt for a squirt of puree. Some require specifically cherry or plum tomatoes, while others go for a smooth, premade pasta. Many suggest that a teaspoon of sugar will "open up the flavor," though that has never really worked for me. I prefer fresh, chopped, and very ripe, cooked for a really long time. Tomatoes always take longer to cook than you think they will- I rarely go for anything less than an hour. This will make the sauce stronger, thicker, and less watery. Most recipes include onions, but I prefer to infuse the oil with onions, frying them until brown, then chucking them out. I like a little kick in most things, but especially in pasta, so I usually go for a generous dousing of chili flakes. I crush three or four cloves of garlic into the oil, then add any extras. The classic is olives, anchovies, and capers, though sometimes I add a handful of fresh spinach, which nicely soaks up any excess water- and the strange, metallic taste of cooked spinach adds an interesting extra dimension. The sauce is naturally quite salty, but I like to add a pinch of sea or Himalayan salt, too, which gives it a slightly more buttery taste, as opposed to the sharp, acrid salt of olives and anchovies. I once made this for a vegetarian friend, substituting braised tofu for anchovies. Usually a solid fish replacement, braised tofu is more like tuna than anchovy, so it was a mistake for puttanesca. It gave the dish an unpleasant solidity and heft. You want a fish that slips and melts into the pasta, not one that dominates it. In terms of garnishing, I go for dried oregano or fresh basil (never fresh oregano or dried basil) and a modest sprinkle of cheese. Oh, and I always use spaghetti. Not fettuccine. Not penne. Not farfalle. Not rigatoni. Not even linguine. Always spaghetti.

Prior to my first voyage at sea, my father advised me to always get to know the cooks. Sometimes I’d step in and wash pots and pans or help lift a heavy case of something. It worked on my first voyage and still did now. Many times I’d help carry boxes of food and store their contents in the pantry. So after dropping a few hints, the cooks did me a favor and put out a box containing milk, butter, cocoa, sugar and flour. This acquisition was for the rich chocolate brownies that Ann would make for me to bring back to the ship. They must have been the most delicious brownies since everyone, including the cooks, expected me to bring them some. When I got to the galley, I could see the box they had prepared for me sitting on a counter, but I was looking through a heavy wire mesh securing the area, and the only access door had one of the big brass government locks on it. For a fleeting moment, I thought that I would not be able to get the precious ingredients that were so near and yet inaccessible, but it didn’t take long for me to figure out that I could climb over the top where a section of the mesh was missing. It took some gymnastics, but I was young and agile enough to get in and out with the box, without leaving any evidence of the entry. When I think of some of the chances I took for the most ridiculous reasons, I’m surprised that I ever made it to graduation, but everyone counted on me to deliver the brownies and I wasn’t about to let them down. I later found out that the cooks purposely left the galley unlocked for me, but then someone on the security watch took it upon themselves to lock it. Who knows?

Masters are under no cosmic compulsion to limit their residence.” My companion glanced at me quizzically. “The Himalayas in India and Tibet have no monopoly on saints. What one does not trouble to find within will not be discovered by transporting the body hither and yon. As soon as the devotee is willing to go even to the ends of the earth for spiritual enlightenment, his guru appears nearby.” I silently agreed, recalling my prayer in the Benares hermitage, followed by the meeting with Sri Yukteswar in a crowded lane. “Are you able to have a little room where you can close the door and be alone?” “Yes.” I reflected that this saint descended from the general to the particular with disconcerting speed. “That is your cave.” The yogi bestowed on me a gaze of illumination which I have never forgotten. “That is your sacred mountain. That is where you will find the kingdom of God.” His simple words instantaneously banished my life-long obsession for the Himalayas. In a burning paddy field I awoke from the monticolous dreams of eternal snows. “Young sir, your divine thirst is laudable. I feel great love for you.” Ram Gopal took my hand and led me to a quaint hamlet. The adobe houses were covered with coconut leaves and adorned with rustic entrances. The saint seated me on the umbrageous bamboo platform of his small cottage. After giving me sweetened lime juice and a piece of rock candy, he entered his patio and assumed the lotus posture. In about four hours, I opened my meditative eyes and saw that the moonlit figure of the yogi was still motionless. As I was sternly reminding my stomach that man does not live by bread alone, Ram Gopal approached me. “I see you are famished; food will be ready soon.” A fire was kindled under a clay oven on the patio; rice and dal were quickly served on large banana leaves. My host courteously refused my aid in all cooking chores. ‘The guest is God,’ a Hindu proverb, has commanded devout observance from time immemorial. In my later world travels, I was charmed to see that a similar respect for visitors is manifested in rural sections of many countries. The city dweller finds the keen edge of hospitality blunted by superabundance of strange faces.

Meanwhile, I was still an out-of-her-element novice from Oregon. Steve wanted to help me feel as comfortable with snakes as I was with my mammal friends. I’d had some experience with reptiles before, but it certainly wasn’t my forte. Since I was living every day with about a hundred and fifty snakes, in a country that was home to the top eleven most venomous snakes in the world, it was time for a Stevo snake education. He knew just the right teacher. “Let me introduce you to Rosie,” Steve said to me one day, bringing out a beautiful boa constrictor. She was eight feet long, as fat as my arm, and very sweet. But when I first met her, I was a bit more nervous than I wanted to admit. “The first step is to get to know each other,” Steve explained. I tried. While Steve cooked dinner, I sat at one end of the sofa. Rosie lay coiled at the other. I eyed her suspiciously. She eyed me the same way, both of us hoping that we each didn’t just suddenly fling ourselves at the other in attack. I was worried about her, and she must have been worried about me, too. Friend or foe? Back when we first met, neither of us knew. Finally there came a revelation. I watched her, curled up on her end of the sofa, and I realized Rosie was actually more wary of me than I was of her. That’s when I started to understand the thought process of the snake. Snakes are very logical: If it’s bigger than me, I’m afraid of it. If it’s smaller than me, I will eat it. Fortunately, I was way too big for Rosie to think of me as a snack. I inched closer to her. Rosie tentatively stretched her neck out, flicked her tongue a few times, and slid into my lap. It was a monumental moment and a huge new experience for me. We began to check each other out. I stroked her soft, smooth skin. She smelled every little bit of me, and since snakes smell with their tongues, this meant a lot of flicking and licking. She licked down the front of my knee and flicked her tongue at my shoelaces. After a long day traipsing around the zoo, my shoes must have smelled…interesting. Up she came. As she approached my face, I felt myself instinctively recoil. Incredibly, even though I betrayed none of my inner thoughts, Rosie seemed to sense my anxiety. She slowed down and hesitated. As I relaxed, she relaxed. As time went by, I was able to tolerate Rosie around my shoulders. Soon I did the dishes with Rosie around my neck, and paperwork with her stretched out on the table. We began doing most of my household chores together. She preferred small indoor spaces where she felt secure, but she became braver and braver as she trusted me more.

Where to?” Max asked as she climbed in. “I assume that you had some destination in mind when you cooked up that nonsense about needing your bags.” “I want to join Dom.” She stared him down, daring him to gainsay her. She’d take a hackney if she had to. “He’s probably still at Manton’s Investigations, so let’s start there.” Though a smile tugged at the duke’s lips, he merely gave the order to the coachman. As soon as they set off, however, he said, “You do realize that Dom is going to throttle me for helping you.” “I don’t see why,” she said lightly. “You are head of the Duke’s Men, aren’t you? Surely you can go wherever you please and involve yourself as much as you like.” As Lisette burst into laughter, Max shook his head. “My brother-in-law doesn’t exactly like having his agency called ‘the Duke’s Men.’ I’d keep that appellation under your hat, if I were you.” “Oh, that sounds so much like Dom,” Jane muttered, “not to appreciate a fellow who showed faith in him and was willing to use him to find his own cousin, not to mention invest in his business concern.” Lisette laughed even harder now, which only made Max wince. “What?” Jane asked. “What is it?” A flush spread over Max’s face. “Let’s just say that my part in…er…’the Duke’s Men’ has been greatly exaggerated by the papers. Rather tangential, really.” “In other words,” Lisette teased, “he pretty much did nothing. He didn’t even come up with the name, and he certainly didn’t hire Dom to find Victor. Tristan stumbled across Victor himself, and then…” Lisette spun out the story of how she had met Max and how Dom had become involved. How Max had made a grand gesture for the press to protect Tristan from George. “Oh, Lord,” Jane breathed. “That’s why you were all at George’s house that day.” The day she’d first seen Dom after nearly eleven years apart. “Exactly. I mean, Max does what he can to recommend the agency, and certainly Dom benefits from the excellent press he received as a result of Tristan’s finding Victor. But beyond that, Max has nothing to do with it. He has tried to invest in it, but Dom gets all hot under the collar every time he suggests it.” “What a shock,” Jane said sarcastically. She thought of Dom the Almighty, having his hard work and keen investigative sense attributed to some duke who’d simply taken up with his sister, and began to laugh. Then Lisette joined her, and eventually, Max. They laughed until tears rolled down Jane’s cheeks and Lisette was holding her sides. “Poor Dom,” Jane gasped, when she’d finally gained control of herself. “No matter how carefully he plans, someone always comes along to muck things up. We must all be quite a trial to him.” “Oh, indeed, we are,” Lisette said, sobering. “But honestly, he takes himself far too seriously, so it’s good for him.” She smiled at Jane. “You’re good for him. He needs a woman who stands firm when he tries to dictate how the world must be, a woman who will teach him that it’s all right if plans go awry. He needs to learn that he can pick up the pieces and still be happy, as long as he does it with the right person.” “I only hope he agrees with you,” Jane said. “I really do.” Because if she could be that woman for Dom--if he could let her be that woman for him--then they might have a chance, after all.

The gallows in my garden, people say, Is new and neat and adequately tall; I tie the noose on in a knowing way As one that knots his necktie for a ball; But just as all the neighbours--on the wall-- Are drawing a long breath to shout "Hurray!" The strangest whim has seized me. . . . After all I think I will not hang myself to-day. To-morrow is the time I get my pay-- My uncle's sword is hanging in the hall-- I see a little cloud all pink and grey-- Perhaps the rector's mother will not call-- I fancy that I heard from Mr. Gall That mushrooms could be cooked another way-- I never read the works of Juvenal-- I think I will not hang myself to-day. The world will have another washing-day; The decadents decay; the pedants pall; And H.G. Wells has found that children play, And Bernard Shaw discovered that they squall, Rationalists are growing rational-- And through thick woods one finds a stream astray So secret that the very sky seems small-- I think I will not hang myself to-day. Envoi Prince, I can hear the trumpet of Germinal, The tumbrils toiling up the terrible way; Even to-day your royal head may fall, I think I will not hang myself to-day.

I walked to the fridge and slipped the desserts and whipped cream inside, taking a deep breath. "What is that?" I asked, not able to place the smell that still somehow made my stomach growl. "Tacos?" I asked, brows drawn together. "Don't insult me," he said with a smile. "Not an insult. I like tacos." "Okay, next time. This time, we're having wet burritos." "What is a wet burrito?" I asked, propping myself up on the counter and watching as he scooped rice and then a supply of cooked veggies and beans onto the tortilla. "Depends on your taste. But in general, a tortilla filled with rice, veggies, meat, beans, and cheese. Then you roll it up, melt some more cheese on top then add some Pica de Gallo, salsa verde, rojo, or habanero- depending on what heat-level you can take." "That sounds too good to be true," I said, meaning it. "It is. And it goes great with the beer I have cooling in the fridge," he told me, rolling up one burrito and putting a mix of shredded cheeses on top before nuking it for a couple seconds and handing me the plate, gesturing toward the supply of salsas. He wasn't trying to sweep me off my feet with some three-course meal, but he cooked me something that made that frappe foodgasm moan sound tame when I had my first bite. "Oh my God." "I know," he agreed, smiling big at my enjoyment. And I realized with a sort of blinding clarity that I literally couldn't remember the last time I felt quite so content. It wasn't that kind of 'high' you get when something goes right or you achieve something after a long time trying; it was deeper. It was soul deep. I felt it into my marrow. "What's that look for?" he asked as he took my plate and put it beside his on the coffee table. Not sure how to explain it and thinking it was perhaps too soon to even if I could, I took a long swig of my beer and shrugged. "What look?" To that, his lips tipped up devilishly. "You really want to do this again?" "Do what?" I asked as he stood suddenly and walked toward the kitchen. He didn't answer me though as I heard some shuffling before he came walking back with the whipped cream. "Do the 'I am going to get what I want out of you by using sex to do it' thing," he explained as he slammed the can down on the coffee table and moved to stand between it and the couch, reaching down and pulling me onto my feet. "Brant..." I said as his fingers teased up under the material of my tee, running across my lower back and inching it off my skin. "Know what?" he asked as his fingers paused to unclasp my bra. "No, what?" I asked, feeling my chest get heavier as desire started to course through my system. "I'm still hungry," he told me, pulling my shirt until I had no choice but to raise up my hands as he pulled off both my shirt and my bra. "Brant, please..'' "Begging won't help you this time," he informed me as his hands whispered down my belly and unfastened my button and zip before yanking the thick material over my butt then down my thighs. I stepped out of the material as his hands pressed into my hips and pushed me back toward the couch. I had barely sat down before he was grabbing for the whipped cream and shaking the can, eyes devilish, smirk downright sinful. "Lay back," he commanded and I automatically moved to do just that. "Unless you want to end it without all the torture and tell me." Tell him what? I had no idea what I was even supposed to tell him anymore and, honestly, even if I did know what... I was pretty sure I wanted every second of a torment that involved him licking things off my body. I jumped slightly as he circled my nipple with the cold whipped cream, an unexpectedly erotic sensation. He covered both nipples and created a line down the center of my belly and completely covered the skin above my sex. I waited for him to move over me, to kiss me, then move down to my chest.

Do you hunger for food?” he asked her softly. Loretta clamped a hand to her waist. “You know, actually I am hungry. Famished! Aren’t you? What sounds good?” She threw a frantic look at the cooking pots behind him. “I’ll bet stew would strike your fancy, wouldn’t it? After traveling so far and eating nothing but jerked meat. Yes, stew would be just the thing.” Hunter’s mouth quirked. “Blue Eyes, a stew will take a very long time.” All night, if she was lucky.

What does my being your life mate mean exactly?” Anders stared at her blankly, and then said, “I told you, a life mate is a rare and precious treasure. They are someone an immortal can live with happily and in peace.” “Yes, but—” Valerie hesitated, a bit frustrated in her effort to verbalize what she wanted to know. Finally, she just asked, “What do you want from me, Anders?” “You,” he said simply, and reached out to take her hands gently in his. “I realize that your experiences in that house were horrible and traumatizing, and most likely turned you against my kind, Valerie. But I would remind you there are evil and bad mortals as well. All immortals are not like the one who attacked and took you from the street that night, then kept you in a cage to feed on.” Valerie stared at him silently, memories of the house running through her head. They were quickly followed by the memories she’d made with this man. The drive to Cambridge and back, the pool, their walk, the shared meals, cooking together, the overwhelming passion, waking up cradled in his arms . . . Oddly enough, the horror and trauma from the house had paled somewhat next to the vibrancy of the memories she’d started to make with Anders. They were like sepia photos next to new, modern, color ones. Anders continued, “And I also know that as a mortal you are more used to a long and slow courtship before making such an important decision. But for my kind it is different. A life mate is a gift to us and knowing we cannot read or control them, that we share pleasure, and that our other appetites are returning is enough in our minds to tell us that this is the one we are meant to be with. That this is the one who suits us in all ways. So, what I want is to spend the rest of my very long life with you at my side and in my bed. And if you agree to that, I promise I will never hurt or bring harm to you. I would sooner hurt myself.” He squeezed her fingers gently. “I would give my life for you, Valerie. Because having experienced the vibrancy and tasted the spice of life with you, returning to the dull, cold existence I had before you is unbearable to even consider.” Anders stared solemnly into her wide eyes as he said that, and then released her hands and sat back, adding, “However, I know you may need more time to make up your mind about whether you are willing to be my life mate. And that is the real reason you were moved to Leigh and Lucian’s home, to give you the chance to get to know me, to see if you could accept being my life mate.” “And if I can’t?” Valerie asked quietly. “Then your memories will be erased like the other women and you too, will be returned to your life to live it out as you choose without your experiences to haunt you.

Less than fifteen miles away, Ive sat in the garden outside Jobs’s home. The October sky above was hazy that day and his shoes were too tight. Cook joined him and they sat together for a long time. Ive felt numb as he recalled the last words Jobs told him: I will miss our talks together.

Time was when a parent had the right to offer a child's life to the gods; to sell the child into captivity; to live by a child's sweat; to do all but cook and eat a child. But long after such visible exploitation was put beyond the pale, an invisible exploitation went on unchallenged, since[sic], owing its existence to its[sic] parents, the child was held to be indentured to them for an advance of sacrifices so great that a lifetime of service could scarcely hope to repay it[sic]. This was not called exploitation; it went by the name of love. Even in your time, when it began to be the vogue to set the young free, parental authority was still equated with parental love by all but the few poets and dissecters[sic] of the psyche who voiced their doubts. Like patriotism, parental love was considered sacred. But[...] the pendulum had swung, as pendulums do, completely the other way. In my time,[...] all other forms of love[...] had come overnight to be accepted[.] [...] [W]hat else is love itself but awareness at its highest pitch?

Cooks find it hard to give up the way that meat and animal fat flavor things so intensely, but it’s so easy! An animal has transformed all the plants he ate into something with lots of complexity, and you need to learn a few tricks to get similar complexity with vegan dishes. But your palate will change, if you will only turn down the volume and listen. Living a plant-based life is like traveling light. Your system adjusts to foods that don’t weigh you down and take forever to digest. You may find that maintaining your weight gets easier, as long as you don’t hit vegan desserts too hard. The vegan mainstream has food manufacturers taking notice: Vegan-friendly packaged foods multiply daily. While that makes it easier to eat vegan, don’t become a junk-food vegan. The upside? Options in dairy-free milks, ice creams, and vegan-friendly sweeteners are growing. The downside? You can construct a vegan diet out of pudding cups, fake bologna, and white bread, but you will not be all that healthy doing it. You still have to seek balance and listen to your body. It will tell you how things are going, if you just pay attention. In the years I have spent cooking for vegans, it seems to me that what they craved most was special food—food for celebrations and shared dinners; food that really tastes great. It’s not that difficult to put together a big salad or sandwich on your own. Restaurants will happily strip down dishes and leave off the cheese. You can eat vegan and survive, but it’s the special foods that you crave. After going to the same sandwich shop a few times and having a sandwich with just veggies and no cheese, vegans want recipes for genuinely interesting food. A virtual world exists on the Internet, where vegans swap sources for marshmallow crème and recipes for mock cheese sauces. This book is my best effort for plant-based diners who want food that rocks. Why Vegan?

Rising after a few moments onto my elbows, I looked, for the first - and probably last - time in my life, at something I'd never seriously imagined I'd cast my eyes upon: a hundred miles of sand in every direction, a hundred miles of absolutely gorgeous, unspoiled nothingness. I wiggled my bare toes in the sand and lay there for a long time, watching the sun drop slowly into the dunes like a deflating beach ball, the color of the desert quickly transforming from red to gold to yellow ochre to white, the sky changing, too. I was wondering how a miserable, manic-depressive, overage, undeserving hustler like myself - a utility chef from New York City with no particular distinction to be found in his long and egregiously checkered career - on the strength of one inexplicably large score, could find himself here, seeing this, living the dream. I am the luckiest son of a bitch in the world, I thought, contentedly staring out at all that silence and stillness, feeling, for the first time in a while, able to relax, to draw a breath unencumbered by scheming and calculating and worrying. I was happy just sitting there enjoying all that harsh and beautiful space. I felt comfortable in my skin, reassured that the world was indeed a big and marvelous place.

Rather than focus on her surroundings, Crimson let her mind play with the idea of what Ken would say if he was with her. He’d probably try to make her feel better, play the entire naga fight all off as something less gruesome than it was and then tease her. Crimson pressed her thighs together and rubbed them back and forth. “I’m going to get a few more magazines made when we get back and tease him with them. Then maybe he’ll…” Red energy crackled over her, and she put a damper on the idea of what he’d do to her. Instead, she fixed Ken in her mind and imagined him calming her down as she played with the choker on her neck. She imagined him snapping it on her and telling her what to do. She licked her lips, savoring the idea. He’d tell her to do naughty, naughty things. Crimson was about to push the thought away so that she didn’t push herself into chaos, but then she realized that in her little fantasy of him telling her what to do that her heart was picking up, but her ability wasn’t active. Ken was telling her not to activate it. To be his good girl. Crimson stabbed the butt of the sword into the ground. Food could wait. This was a golden opportunity she hadn’t had for years. Crimson whimpered with need as she rubbed herself through her suit. The entire time she touched herself, she was focused on the thought of Ken bossing her around, the only man who had ever teased her in recent years taking control of the situation. Her release came almost instantly after five years of nothing, and the peak was so intense that Crimson forgot how to breathe for a moment. Crimson finally gasped, and her body shook as she fell down panting for breath. A giant smile bloomed on her face as she picked up the cooked crab meat and bit off a huge chunk. Crimson hadn’t felt so good in a long time, and she was even more excited to get back to Ken. ***

BARTON CENTRE, 912, 9th Floor, Mahatma Gandhi Rd, Bengaluru, Karnataka - 560 001 Phone Number +91 8884400919 Find the excellence of Mauritius Tour Package From Bangalore! Luxurious resorts, pristine beaches, and thrilling adventures await. Today is the perfect time to book your dream vacation, which includes flights, lodging, and guided tours. Investigate turquoise waters, lively coral reefs, and dazzling scenes. ideal for couples, families, and individuals traveling alone. A trip to the tropical islands that includes cultural experiences, water sports, and island hopping is not to be missed. Get in touch with us now for modified bundles at great costs! **With SurfNxt, Explore the Cultural Mosaic of Mauritius** Mauritius is a must-visit travel destination that combines stunning natural beauty with a rich tapestry of cultures. SurfNxt has fantastic tour packages that can turn your ideal vacation into a reality for those in Bangalore who have been longing to visit this picturesque island. Not only is Mauritius a tropical paradise, it's a dynamic mix of societies. Over the course of its history, the island has been shaped by Indian, African, Chinese, and European cultures. This conjunction makes a remarkable social scene that is reflected in the island's music, food, celebrations, and day to day existence. **The Social Impact of India** Perhaps of the most unmistakable effect on the island is that of the Indian people group. Indian laborers were brought in to work in the sugarcane fields after slavery ended in the 19th century, resulting in a significant demographic shift. Today, approximately 68% of the population is Indian, and this heritage is ingrained in the culture of the area. Guests can encounter Indian celebrations like Diwali and Holi, where the roads wake up with lively varieties and glad festivals. Mauritian food is vigorously enlivened by Indian flavors. Test dishes, for example, dholl puri, samosas, and biryanis, which are tasty as well as mirror the well established customs of Indian cooking. Bollywood music can be heard echoing from shops and homes in a variety of towns, further demonstrating the seamless integration of cultures. **African and Creole Influences** In addition to its Indian heritage, Mauritius has a remarkable amount of African influence. The island's diverse cultural heritage is enriched by the descendants of African slaves who were brought there. In Mauritius, Creole culture, a result of blending African and French influences, is an essential part of daily life. A thrilling experience is provided by the spirited music, similar to Sega, a traditional dance and music style. Attending a Sega performance is a must if you want to truly experience the island's spirit. **Influence of the Chinese] Another important part of the island's culture is the Chinese community. The Chinese have enriched Mauritian life with their culinary traditions, despite their primary involvement in commerce. Cafés serving delightful Chinese dishes coincide close by Indian diners. Try not to miss attempting neighborhood claims to fame like stew chicken and broiled noodles, which keep up with their exceptional Mauritian curve. **Exploring Culture While Traveling** When you book a Mauritius Tour Package From Bangalore, SurfNxt makes sure that you see the island's cultural highlights. You can partake in nearby celebrations, visit noteworthy sanctuaries, and investigate clamoring markets. Each experience furnishes a chance to draw in with the neighborhood local area, become familiar with their traditions, and value their lifestyle. Conclusion: Mauritius is much more than just a lovely place to go to the beach; a mixture of societies vows to have an enduring effect. The combination of Indian, African, Chinese, and European influences results in a travel experience that is extremely enriching.

Pilgrims WHEN MY OLD MAN said he’d hired her, I said, “A girl?” A girl, when it wasn’t that long ago women couldn’t work on this ranch even as cooks, because the wranglers got shot over them too much. They got shot even over the ugly cooks. Even over the old ones. I said, “A girl?” “She’s from Pennsylvania,” my old man said. “She’ll be good at this.” “She’s from what?” When my brother Crosby found out, he said, “Time for me to find new work when a girl starts doing mine.” My old man looked at him. “I heard you haven’t come over Dutch Oven Pass once this season you haven’t been asleep on your horse or reading a goddamn book. Maybe it’s time for you to find new work anyhow.” He told us that she showed up somehow from Pennsylvania in the sorriest piece of shit car he’d ever seen in his life. She asked him for five minutes to ask for a job, but it didn’t take that long. She flexed her arm for him to feel, but he didn’t feel it. He liked her, he said, right away. He trusted his eye for that, he said, after all these years. “You’ll like her, too,” he said. “She’s sexy like a horse is sexy. Nice and big. Strong.” “Eighty-five of your own horses to feed, and you still think horse is sexy,” I said, and my brother Crosby said, “I think we got enough of that kind of sexy around here already.” She was Martha Knox, nineteen years old and tall as me, thick-legged but not fat, with cowboy boots that anyone could see were new that week, the cheapest in the store and the first pair she’d ever owned. She had a big chin that worked only because her forehead and nose worked, too, and she had the kind of teeth that take over a face even when the mouth is closed. She had, most of all, a dark brown braid that hung down the center of her back, thick as a girl’s arm. I danced with Martha Knox one night early in the season. It was a day off to go down the mountain, get drunk, make phone calls, do laundry, fight. Martha Knox was no dancer. She didn’t want to dance with me. She let me know this by saying a few times that she wasn’t going to dance with me, and then, when she finally agreed, she wouldn’t let go of her cigarette. She held it in one hand and let that hand fall and not be available. So I kept my beer bottle in one hand, to balance her out, and we held each other with one arm each. She was no dancer and she didn’t want to dance with me, but we found a good slow sway anyway, each of us with an arm hanging down, like a rodeo cowboy’s right arm, like the right arm of a bull rider, not reaching for anything. She wouldn’t look anywhere but over my left shoulder, like that part of her that was a good dancer with me was some part she had not ever met and didn’t feel

A woman accompanied her husband to the doctor’s office. After his very thorough checkup, the doctor sent the husband into the waiting area and called the wife into his office for a confidential assessment. In a concerned tone, he said, “Your husband is suffering from a severe disease combined with horrible stress. It looks as though he may die soon unless you commit to the following actions: Each morning fix him a full, warm, healthy breakfast. Always be in a good mood. Be constantly pleasant to make sure he doesn’t feel any additional stress. Make him a nice lunch, and for the next year really try to go overboard and cook his favorite meals for dinner. Don’t burden him with household chores; he can’t handle the additional pressure. Don’t discuss your problems with him; it will only increase the tension. And most importantly, try to satisfy his every physical desire. If you can do this for the next ten to twelve months, I’m confident your husband will fully regain his health.” On the way home, the husband asked, “So, what did the doctor say to you?” His wife paused for a long time and then responded, “He said you are going to die.

By afternoon Jack found her down on her hands and knees scouring the bathroom floor around the toilet and tub. “For the love of God,” he said. “What?” “What the hell are you doing? If you want the bathroom cleaned, why don’t you just tell me? I know how to clean a goddamn bathroom.” “It wasn’t all that dirty, but since I’m in the cleaning mood, I thought I’d whip it into shape.” “David is ready for his nap. Why don’t you join him.” “I don’t feel like a nap. I’m going to vacuum the area rugs.” “No, you’re not,” he said. “I’ll do that if it has to be done right now.” “Okay,” Mel said, smiling. “I’ve been tricked.” “Only by yourself, darling,” she said, whirling away to get the Pledge and Windex. After that was done—and there was a lot of wood and glass and stainless steel to occupy her—she was sweeping off the porch and back steps. Not long after that, she was caught dragging the cradle into the master bedroom. “Melinda!” he shouted, startling her and making her jump. “Jack! Don’t do that!” “Let go of that thing!” He brushed her out of the way and grabbed the cradle. “Where do you want it?” “Right there,” she said. He put it beside the bed. “No,” she said. “Over there, kind of out of the way.” He put it there. “No,” she said. “Against that wall—we’ll put it where we need it when she comes.” He moved it again. “Thank you,” she said. The phone rang. “I’ll get it,” he said. He picked up a pencil and put it in her face. “If you lift anything heavier than this, I’m going to beat you.” Then he turned and left the room. He has cabin fever, she thought. Spending too much time at home with me, making sure I don’t pick up anything heavier than a pencil. He should get out more, and out of my hair. When Jack was done with the phone, she was on her knees in front of the hearth, brushing out the barely used fireplace. “Aw, Jesus Christ,” he said in frustration. “Can that not wait until at least frickin’ winter?” She sat back on her heels. “You are really getting on my last nerve. Don’t you have somewhere you can go?” “No, but we do. Go shower and get beautiful. Paul and Vanessa are back and after they view the prom couple, they’re going to the bar for dinner. We’ll all meet there, look at some pictures.” “Great,” she said. “I’m in the mood for a beer.” “Whatever you want, Melinda,” he said tiredly. “Just stop this frickin’ cleaning.” “You know I’m not going to be able to do much of this after the baby comes, so it’s good to have it all done. And the way I like it.” “You’ve always been good at cleaning. Why couldn’t you just cook?” he asked. “You don’t cook anything.” “You cook.” She smiled. “How many cooks does one house need?” “Just go shower. You have fireplace ash on your nose.” “Pain in the ass,” she said to him, getting clumsily to her feet. “Ditto,” he said. An

What’s she doing here?” Pete whispers vehemently. “Eating fucking pancakes!” I hiss back. “Now mind your own business!” “You are my business, dumbass.” He shakes his head. “Seriously, did you bang her?” “Don’t fucking talk about her like she’s…less than what she is.” I shove his shoulder. He whistles. “Oh, it’s like that, is it?” “Fuck you. It’s been like that for a long time. I really like her.” He opens my fridge and comes back with a container of yogurt. “I already knew you didn’t bang her.” “You did not.” “Did so.” “Shut up.” “Want to know how I knew?” He sings it out like a playful song. “No.” “Because her damp panties are over the shower bar in the guest bathroom instead of in your bathroom. If you’d slept with her, she’d be washing her unmentionables in your sink.” “If they’re unmentionables, then why the fuck are you talking about them?” “What did you two do last night?” “We watched the cook-off show.” “Oh, hell no.” He moans. “You got better game than that! Did I teach you nothing?” He throws his hands up. “Yes, you taught me nothing.” I grin at him. “What happened after the cook-off show?” He watches my face intently. “Nothing. We went to sleep.” “You didn’t fuck her.” “I already told you I didn’t, and I told you to stop talking about her like that. Now get the fuck out.” “Did she sleep in your bed?” I draw in a deep breath through my nose. “She did. But you didn’t fuck her.” He pats my shoulder like I’m a good puppy. “Good boy.” “This one matters,” I say quietly. “I get it.” He’s serious all of a sudden. Pete may act like a dick, but he’s my brother. He’s my twin. He’s my other half. “This one is special.” “I think she likes me.” “Don’t fuck it up by being yourself or anything.” He grins and grabs me in a headlock. I can’t fight with him while I’m on crutches. He turns me loose and I hop to get my balance.

George, please sit down,” Luke said. “Visit a while.” “Thanks, don’t mind if I do.” George pulled a chair over from an empty table and sat right beside Maureen so that she was sandwiched between himself and Art. “What brings you back to town so soon?” he asked her. “I’m, ah, visiting.” “Fantastic,” he said. “A long visit, I hope.” Luke took his seat, chuckling as he did so. “I have a brother here right now—Sean. You might remember him as my best man. He just discovered he has a young daughter in the area. Mom is visiting us and getting to know her first granddaughter, Rosie, three and a half and smart as a whip.” “How wonderful!” George said enthusiastically. “You must be having the time of your life!” Maureen lifted a thin brow, wary of his reaction. “I am enjoying her, yes.” “First one? I suppose before too much longer the other boys will be adding to the flock.” “Only the married ones, I hope,” Maureen said. “Do you have grandchildren, Mr. Davenport?” “Oh, let’s not be so formal—I’m George. Only step-grandchildren. I had no children of my own, in fact. Noah’s the closest thing to a son I’ve ever had, but I started out as his teacher. I’m a professor at Seattle Pacific University. I’ve known him quite a few years now. I’m here to be his best man on Friday night. I hope you’re all coming to the wedding.” “Wouldn’t miss it,” Luke said, grabbing Shelby’s hand. “And…Maureen?” George asked pointedly. “I’m not sure,” she said evasively. “Well, try to come,” he said. “These Virgin River people know how to have a good time. In fact, I have an idea. Once I have my best-man duties out of the way, I suggest we go to dinner. I’ll take you someplace nice in one of the coast towns, though it’ll be hard to improve on Preacher’s cooking. But we deserve some time away from all these young people, don’t you think?” “Excuse me, George?” she asked. “I assume you were married?” “Twice, as a matter of fact. Divorced a long time ago and, more recently, widowed. My wife died a few years ago. Maybe we should pick an evening and exchange phone numbers,” he suggested. “That’s very nice of you, but no. I don’t go out with men.” “Really?” he asked, surprised by her immediate refusal. “And why is that?” “I’m a widow,” she said. “A single woman.” “What a coincidence. And I’m a single man. I’m all for free thinking, but I wouldn’t ask you to dinner were I married. Are you recently widowed?” Out of the corner of his eye, George saw Luke snicker and look away. “Yes,” Maureen said. “Oh, I’m sorry,” he said. “I was under the impression it had been years. When did you lose your husband, Maureen?” She looked a bit shocked to be put on the spot like that. It was apparent she was trying to gather her wits. She put out her hand. “It was so nice to see you again, Mr….George. I’m glad you sat and visited awhile. Maybe I’ll see you at the wedding this weekend if I’m not needed for anything else. I should probably get on the road—I have to drive to Eureka.” She stood and George did, as well. “Eureka? You’re not staying here in Virgin River with your son?” “I’m staying with a friend just down the street from my granddaughter so I’m free to pick her up after preschool. We spend most afternoons together. Really, nice seeing you.” She turned to Luke. “I’m going to head back to Viv’s, Luke. Good night, Shelby. ’Night, Art. Thanks for dinner, it was great as usual.” “Wonderful seeing you, too,” George said. “Try to come to Noah’s wedding. I guarantee you’ll enjoy yourself.” Luke

The sky had changed again; a reddish glow was spreading up beyond the housetops. As dusk set in, the street grew more crowded. People were returning from their walks, and I noticed the dapper little man with the fat wife amongst the passers-by. Children were whimpering and trailing wearily after their parents. After some minutes the local picture houses disgorged their audiences. I noticed that the young fellows coming from them were taking longer strides and gesturing more vigorously than at ordinary times; doubtless the picture they‟d been seeing was of the wild-West variety. Those who had been to the picture houses in the middle of the town came a little later, and looked more sedate, though a few were still laughing. On the whole, however, they seemed languid and exhausted. Some of them remained loitering in the street under my window. A group of girls came by, walking arm in arm. The young men under my window swerved so as to brush against them, and shouted humorous remarks, which made the girls turn their heads and giggle. I recognized them as girls from my part of the town, and two or three of them, whom I knew, looked up and waved to me. Just then the street lamps came on, all together, and they made the stars that were beginning to glimmer in the night sky paler still. I felt my eyes getting tired, what with the lights and all the movement I‟d been watching in the street. There were little pools of brightness under the lamps, and now and then a streetcar passed, lighting up a girl‟s hair, or a smile, or a silver bangle. Soon after this, as the streetcars became fewer and the sky showed velvety black above the trees and lamps, the street grew emptier, almost imperceptibly, until a time came when there was nobody to be seen and a cat, the first of the evening, crossed, unhurrying, the deserted street. It struck me that I‟d better see about some dinner. I had been leaning so long on the back of my chair, looking down, that my neck hurt when I straightened myself up. I went down, bought some bread and spaghetti, did my cooking, and ate my meal standing.I‟d intended to smoke another cigarette at my window, but the night had turned rather chilly and I decided against it. As I was coming back, after shutting the window, I glanced at the mirror and saw reflected in it a corner of my table with my spirit lamp and some bits of bread beside it. It occurred to me that somehow I‟d got through another Sunday, that Mother now was buried, and tomorrow I‟d be going back to work as usual.Really, nothing in my life had changed18

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

Raised in privilege, Robert Moses was always cushioned from real life; from the age of nine, he slept in a custom-made bed and was served dinner prepared by the family’s cook on fine china. As Parks Commissioner, he swindled Long Island farmers and homeowners out of their land to build his parkways—essentially cattle chutes that skirted the properties of the rich, allowing those well-off enough to own a car to get to beaches disfigured by vast parking lots. He cut the city off from its waterfront with expressways built to the river’s edge, and the parks he built were covered with concrete rather than grass, leaving the city grayer, not greener, than it had been before. The ambient racism of the time hardly excuses his shocking contempt for minorities: of the 255 new playgrounds he built in the 1930s, only one was in Harlem. (Physically separated from the city by wrought-iron monkeys.) In the decade after the Second World War, he caused 320,000 people to be evicted from their homes; his cheap, sterile projects became vertical ghettos that fomented civic decay for decades. If some of his more insane schemes had been realized—a highway through the sixth floor of the Empire State Building, the Lower Manhattan Expressway through today’s SoHo, the Battery Bridge whose approaches would have eliminated Castle Clinton and Battery Park—New York as we know it would be nearly uninhabitable. There is a name for what Robert Moses was engaged in: class warfare, waged not with armored vehicles and napalm, but with bulldozers and concrete.

You'll feel better after you eat something." "Do you think so?"  He tried to smile.  "I am not so sure about that.  Besides, I rather suspect that feeding myself is going to be the supreme test of what remains of my abilities."  He felt for, and found, his spoon.  "You will not assist me, though.  I will not allow it." "I wouldn't dream of it." "Good." Amy knew that his pride would be better served if she kept silent.  Still, she cringed when he tentatively explored the tray's contents tray with his fingertips, accidentally plunging one of them into the still-hot broth and, jerking back, nearly upsetting the mug with his wrist. "Don't look," he said gruffly.  "I am about to make a complete fool of myself." "As long as you eat something, I don't care what you make of yourself." "Oh, I'll eat all right, if it bloody well kills me." "It won't."  She grinned.  "Besides, I'm a good cook." "Then I shall determine to do your efforts justice, Miss Leighton." "Amy." He smiled tightly.  "Amy." And with that, he lowered his spoon.  Hit the side of the bowl and nearly overturned it.  Tried again and this time, found his target.  He raised the dripping spoon, then paused and looked in her direction.  His eyes were so clear, his gaze so direct, that for a moment, Amy thought he could see her. "You're watching me." "Yes.  I want to see that you eat it, just as you promised." "The only thing you'll see is me making a damned mess," he said irately. "Maybe.  But you'll get it right eventually, I just know you will." He shook his head, dismissing her faith in him, and brought the spoon to his mouth.  It tipped slightly, and broth trickled down his chin and onto his shirtfront.  A very tight, very strained, very determined smile gripped one corner of his mouth, and Amy knew then that he was not a man to give up on something once he put his mind to it.  He tried again.  Spilled more stew.  Swore roundly.  And got it right the third time. Amy's

Life on Earth indeed can seem but one hard-earned lesson after another, with moments of grace and beauty in between to keep people sane, and hopeful. While some die peacefully at the natural end of a long, well-lived life, even they still haven't completed everything they meant to, or lived without regret. And some of us thought we'd have more time to things right. I tell myself that at least we planted some seeds- ideas of love, and faith, and loyalty- that are starting to show signs of growth. Time will tell.

Harper became a little distracted watching her. This morning she wore a soft t-shirt he didn’t recognize and a pair of blue jeans he seemed to remember ripping off her a time or two. His anger faded away as he watched her lean body move. There was no wasted motion with her. It was one of the things that had drawn his eye when he first met her. She hadn’t been through the training he had, but she had a natural grace to her that was spellbinding. Cat was competent and controlled in all things, body, mind and spirit. Even at twenty-two when he’d first met her, he knew he’d been none of those things. His body had been maturing faster than his mind. His spirit had never caught up. The most complete his spirit had ever been had been when he was living with her. All of the fucked up shit he’d grown up with had faded away. There were a couple of brief, shining moments he remembered being completely content with everything in his life. Stupid things like watching her cook him a monster dinner after being deployed for months. Real food made with loving hands after living on government supplied freeze-dried crap made by machines. Playing in the snow on a trip up north, Cat pregnant with Dillon at the time. Watching her tinker under the hood of the truck with him, grease streaked on her cheek. Cat had been at the center of all of those. The past year and a half had been hard. Remembering those brilliant moments had kept him moving through his monotonous life. “I miss watching you,” he admitted. She paused long enough to smile at him, hand propped on her hip. “And I miss feeling the weight of your gaze on me.” Arousal

The rats that had once fouled their food became their food. But soon the rats were gone. After two more days of hunger, the barber and the cook broke down the captain’s body. All of them ate, though no man looked at the others as he did so. But Edmund, unwilling to let things lie, knew that with a split hull and no sails, any voyage to land would be a long one. A full belly made his mind sharp, and he saw that there was plenty of meat to be taken if a man had the will. The barber was discovered in the hold, razor in his hand and throat open. A mortal sin, all agreed. This time there was no delay in eating, though still the men did not look at one another. Persephone drifted, at the mercy of current and Christ.

In the world of premium, flame broils there are basically two roads that the makers appear to seek after. We have the do everything models and the particular objective models. Do everything flame broils concentrate on presenting to you a wide range of highlights for a better than average taste of close everything a barbecue can do while alternate concentrate on things like infrared barbecuing, warm maintenance or self-cleaning. This Weber Summit show is a do everything flame broil that matches premium stainless steel with different cooking alternatives, great power, and a cost around $1899 on the lower end for premium barbecues. Weber Summit 7170001 S-470 Stainless-Steel 580-Square-Inch 48,800-BTU Liquid-Propane Gas Grill With a ton of experience in grill design Weber brings to market this heavy duty premium grill. Here we have four main burners pumping 48,800 BTU’s of cooking power over propane gas. It doesn’t stop there though the highlight of this model is all of its grilling utility. Features 580-square-inch 48,800-BTU gas grill with stainless-steel cooking grates and Flavorizer bars Front-mounted controls; 4 stainless-steel burners; Snap-Jet individual burner ignition system Side burner, Sear Station burner, smoker burner, and rear-mounted infrared rotisserie burner Enclosed cart; built-in thermometer; requires a 20-pound LP tank (sold separately); LED fuel gauge - LP models only Measures 30 inches long by 66 inches wide by 57 inches high; 5-year limited warranty SABER SS 500 Premium Stainless Steel 3 Burner Gas Grill Silver is a valuable mineral and also an extravagant color as the natural color of stainless steel why would you not want to go all out. With that in mind, we have this Saber SS 500 premium gas grill. This grill features a completely stainless steel build housing three infrared burners for precise temperature contro Features Constructed with commercial grade 304 stainless steel for lasting durability Uses a patented infrared cooking system for even temperature, no flare-ups and 30% less propane consumption Dual tube side burner is ideal for greater versatility of using woks, skillets and pots, as well as boiling and frying side dishes and sauces 2 internal halogen lights so you can grill at any time of day Napoleon Grills PRO500RSIBPSS-2 Prestige Pro Series Gas Grills Propane The grilling extends beyond your basic setup with a heavy duty rear infrared rotisserie burner and a side infrared burner for searing purposes so whether you want a succulent roast of a hibachi style feast, burgers and hot dogs are just the beginning. Features 80, 000 BTU's Six burners 900 in total cooking area Premium stainless Steel construction

Surely you don’t mean right now.” Her startled gaze focused on the lodge door. “It’s not even dark yet. People are still awake. You haven’t eaten. There’s no fire built. We can’t just--” He lifted the door flap and drew her into the dark lodge. “Blue Eyes, I have no hunger for food,” he said huskily. “But I will make a fire if you wish for one.” Any delay, no matter how short, appealed to Loretta. “Oh, yes, it’s sort of chilly, don’t you think?” It was a particularly muggy evening, the kind that made clothing stick to the skin, but that hardly seemed important. “Yes, a fire would be lovely.” He left her standing alone in the shadows to haul in some wood, which he quickly arranged in the firepit. Moments later golden flames lit the room, the light dancing and flickering on the tan walls. Remaining crouched by the flames, he tipped his head back and gave her a lazy perusal, his eyes touching on her dress, eyebrows lifting in a silent question. “Do you hunger for food?” he asked her softly. Loretta clamped a hand to her waist. “You know, actually I am hungry. Famished! Aren’t you? What sounds good?” She threw a frantic look at the cooking pots behind him. “I’ll bet stew would strike your fancy, wouldn’t it? After traveling so far and eating nothing but jerked meat. Yes, stew would be just the thing.” Hunter’s mouth quirked. “Blue Eyes, a stew will take a very long time.” All night, if she was lucky. “Oh, not that long. It’s no trouble, really!” She made a wide circle around him toward the pots. “I make a wonderful stew, really I do. I’m sure Maiden has some roots and onions I can borrow. Just you--” Loretta leaped at the touch of his hand on her shoulder. She turned to face him, a large pot wedged between them, her hand white-knuckled on the handle. “Blue Eyes, I do not want stew,” Hunter whispered, his voice laced with tenderness. “If you hunger, we will have nuts and fruit, eh?” Loretta swallowed a lump of air. Fruit and nuts were better than the alternative. Maybe, if she ate one nut at a time…“All right, fruit and nuts.” He spread a buffalo robe beside the fire while she put the pot away and dug up a parfleche of fruit and nuts from his store of preserved edibles. Kneeling beside him, Loretta munched industriously, staring into the leaping flames, aware with every bite she took that Hunter watched her. When she reached for her fourth handful, he clamped his long fingers around her wrist. “Enough,” he said evenly. “You will sicken your gut if you eat more.” Loretta’s gut was already in sorry shape. She swallowed, trying to avoid his gaze and failing miserably. When their eyes met, she felt as if the ground fell away. There was no mistaking that look in his eye. The moment of reckoning had come.

Do you hunger for food?” he asked her softly. Loretta clamped a hand to her waist. “You know, actually I am hungry. Famished! Aren’t you? What sounds good?” She threw a frantic look at the cooking pots behind him. “I’ll bet stew would strike your fancy, wouldn’t it? After traveling so far and eating nothing but jerked meat. Yes, stew would be just the thing.” Hunter’s mouth quirked. “Blue Eyes, a stew will take a very long time.” All night, if she was lucky. “Oh, not that long. It’s no trouble, really!” She made a wide circle around him toward the pots. “I make a wonderful stew, really I do. I’m sure Maiden has some roots and onions I can borrow. Just you--” Loretta leaped at the touch of his hand on her shoulder. She turned to face him, a large pot wedged between them, her hand white-knuckled on the handle. “Blue Eyes, I do not want stew,” Hunter whispered, his voice laced with tenderness.

The first thought that I want to share centers around self-doubt. There have been days that I truly do not know how I was able to function. There have been days that I have felt I could no longer carry the weight and burden of working full time and taking care of the things at home. It is normal to feel that you have been pushed to a place where you are unable to do any more. It’s OK to think, “I can’t do this.” I have spent many hours talking with God over the thirteen years we have been together. These are deep, intimate conversations where I have told him I was in over my head. I have come home on many occasions after a long day and had to cook, clean up, or do both when I had no gas left in my tank. I have been honest to say in this book that I am not perfect and have a tendency to grumble. If you’re the spouse, it’s OK to grumble to yourself. It’s OK to feel that you cannot do any more, but it is not OK to take those thoughts or feelings out on the one you love. They most likely are already feeling that they are not good enough for you. They most likely feel that they are not carrying their workload.

In September 1942, a month after Gandhi was jailed, Winston Churchill wrote to the secretary of state for India, Leo Amery: ‘Please let me have a note on Mr.Gandhi’s intrigues with Japan and the documents the Government of India published, or any other they possessed before on this topic.’ Three days later, Amery sent Churchill the note he asked for, which began: ‘The India Office has no evidence to show, or suggest, that Gandhi has intrigued with Japan.’ The ‘only evidence of Japanese contacts [with Gandhi] during the war’, the note continued, ‘relates to the presence in Wardha of two Japanese Buddhist priests who lived for part of 1940 in Gandhi’s Ashram’. Before the Quit India movement had even begun, Churchill had convinced himself that Gandhi was intriguing with the Japanese. In February 1943, when Gandhi went on a fast in jail, Churchill convinced himself that Gandhi was secretly using energy supplements. On 13 February, Churchill wired Linlithgow: ‘I have heard that Gandhi usually has glucose in his water when doing his various fasting antics. Would it be possible to verify this.’ Two days later, the viceroy wired back: ‘This may be the case but those who have been in attendance on him doubt it, and present Surgeon-General Bombay (a European) says that on a previous fast G. was particularly careful to guard against possibility of glucose being used. I am told that his present medical attendants tried to persuade him to take glucose yesterday and again today, and that he refused absolutely.’ On 25 February, as the fast entered its third week, Churchill wired the viceroy: ‘Cannot help feeling very suspicious of bona fides of Gandhi’s fast. We were told fourth day would be the crisis and then well staged climax was set for eleventh day onwards. Now at fifteenth day bulletins look as if he might get through. Would be most valuable [if] fraud could be exposed. Surely with all those Congress Hindu doctors round him it is quite easy to slip glucose or other nourishment into his food.’ By this time, the viceroy was himself increasingly exasperated with Gandhi. But there was no evidence that the fasting man had actually taken any glucose. So, he now replied to Churchill in a manner that stoked both men’s prejudices. ‘I have long known Gandhi as the world’s most successful humbug,’ fumed Linlithgow, ‘and have not the least doubt that his physical condition and the bulletins reporting it from day to day have been deliberately cooked so as to produce the maximum effect on public opinion.’ Then, going against his own previous statement, the viceroy claimed that ‘there would be no difficulty in his entourage administering glucose or any other food without the knowledge of the Government doctors’ (this when the same government doctors had told him exactly the reverse). ‘If I can discover any firm of evidence of fraud I will let you hear,’ said Linlithgow to Churchill, adding, somewhat sadly, ‘but I am not hopeful of this.’ This prompted an equally disappointed reply from Churchill: ‘It now seems certain that the old rascal will emerge all the better from his so-called fast'.

Kristen was right. I’d chosen this life. And I’d had enough. I was going to make a concerted effort to get out of this in-between I was trapped in. I was going to actively pursue joy. I’d cook. I’d maybe start updating my blog again. I had too many paying commissions to be able to dedicate time to painting any of my own stuff, but maybe eventually I’d even get back to that too. And I was going to start now. Not for Jason. Not because he was here to reap the benefits. For myself. I should have done it a long time ago.

Schwieger ordered the submarine to the bottom so his crew could dine in peace. “And now,” said Zentner, “there was fresh fish, fried in butter, grilled in butter, sautéed in butter, all that we could eat.” These fish and their residual odors, however, could only have worsened the single most unpleasant aspect of U-boat life: the air within the boat. First there was the basal reek of three dozen men who never bathed, wore leather clothes that did not breathe, and shared one small lavatory. The toilet from time to time imparted to the boat the scent of a cholera hospital and could be flushed only when the U-boat was on the surface or at shallow depths, lest the undersea pressure blow material back into the vessel. This tended to happen to novice officers and crew, and was called a “U-boat baptism.” The odor of diesel fuel infiltrated all corners of the boat, ensuring that every cup of cocoa and piece of bread tasted of oil. Then came the fragrances that emanated from the kitchen long after meals were cooked, most notably that close cousin to male body odor, day-old fried onions. All this was made worse by a phenomenon unique to submarines that occurred while they were submerged. U-boats carried only limited amounts of oxygen, in cylinders, which injected air into the boat in a ratio that varied depending on the number of men aboard. Expended air was circulated over a potassium compound to cleanse it of carbonic acid, then reinjected into the boat’s atmosphere. Off-duty crew were encouraged to sleep because sleeping men consumed less oxygen. When deep underwater, the boat developed an interior atmosphere akin to that of a tropical swamp. The air became humid and dense to an unpleasant degree, this caused by the fact that heat generated by the men and by the still-hot diesel engines and the boat’s electrical apparatus warmed the hull. As the boat descended through ever colder waters, the contrast between the warm interior and cold exterior caused condensation, which soaked clothing and bred colonies of mold. Submarine crews called it “U-boat sweat.” It drew oil from the atmosphere and deposited it in coffee and soup, leaving a miniature oil slick. The longer the boat stayed submerged, the worse conditions became. Temperatures within could rise to over 100 degrees Fahrenheit. “You can have no conception of the atmosphere that is evolved by degrees under these circumstances,” wrote one commander, Paul Koenig, “nor of the hellish temperature which brews within the shell of steel.

The witch doctor says he knows how to cure. There are spirits inside which are trying to get out. You have to blow them out with an egg, and so on. Put a snakeskin on and take quinine from the bark of a tree. The quinine works. He doesn't know he's got the wrong theory of what happens. If I'm in the tribe and I'm sick, I go to the witch doctor. He knows more about it than anyone else. But I keep trying to tell him he doesn't know what he's doing and that someday when people investigate the thing freely and get free of all his complicated ideas they'll learn much better ways of doing it. Who are the witch doctors? Psychoanalysts and psychiatrists, of course. (The entire psychology department reportedly departed in offense at this.) “If you look at all of the complicated ideas that they have developed in an infinitesimal amount of time, if you compare to any other of the sciences how long it takes to get one idea after the other, if you consider all the structures and inventions and complicated things, the ids and the egos, the tensions and the forces, and the pushes and the pulls, I tell you they can't all be there. It's too much for one brain or a few brains to have cooked up in such a short time. However, I remind you that if you're in the tribe, there's nobody else to go to.

The Pitjantjatjara and Pintupi don’t wash with water—for one thing because there isn’t much water in the desert, but for another because they don’t want to bother the Rainbow Serpent, the all-powerful creator god who lives around the water holes. Instead they use ashes from their fires to wash themselves, and it doesn’t deodorize them. The thing that fascinated me most was that they have absolutely no possessions. This is connected to the fact that they don’t believe in tomorrow; there is only today. For example, it is very rare to find a kangaroo in the desert. When they find one, they have food to eat, which is a big deal for them. But after they kill and cook the kangaroo, they can never finish it: there’s always lots of meat left. But since they’re always moving from place to place, when they wake up the next morning, they don’t take the meat with them. They just leave everything—the next day is the next day. Ulay and I separated, because among the Aborigines, the men stay with men and the women with women. The two sexes only make love during nights with a full moon, then they separate again. This creates total harmony—they don’t get a chance to bother each other! My main job with the women was watching them present their dreams. Every morning we would go to a field somewhere, and in hierarchical order, starting with the oldest women and moving down to the youngest, they would show us, using a stick to make drawings in the dirt, what they’d dreamed the night before. Each woman would then assign the rest of us roles to act out the dream as they interpreted it. They all had dreams; they all had to show them—dreams playing all day long! As spring turned to summer, the heat would rise to 50 degrees Celsius or more—130-plus degrees Fahrenheit. It’s like a hot wall. If you just stand up and walk a few paces, your heart feels like it’s going to hammer through your chest. You can’t. There are very few trees; there’s very little shade of any kind. So you literally have to be motionless for long periods of time. You function before sunrise and after sunset—that’s it. To stay motionless during the day, you have to slow down everything: your breathing, even your heartbeat. I also want to mention that Aboriginals are the only people I know who don’t take drugs of any kind. Even tea is much too strong a stimulant for them. That’s why they don’t have any kind of resistance to alcohol—it completely wipes out their memory. In the beginning, there were flies everywhere. I was covered with them—in my nose, in my mouth, all over my body. It was impossible to chase them away. Then after three months, I woke up one morning without a single fly on me. It was then that I understood that the flies had been drawn to me because I was something strange and different: as I became one with my surroundings, I lost my attraction.

Becoming a mother if -- and this is a critical if -- you have enough money for help does not mean stripping the membranes and being born anew; it means a series of tiny innumerable tasks added to your life that in the short run mean little but in the long run amount to something. It means coming home from work two hours earlier than you did before because that's when the sitter gets off. It means cooking dinners every night because, after all, you don't have just yourself to feed. It means learning about couscous, high-iron rice, organic spinach, nontoxic pots, thing you never thought of, little addendums to your brain, insignificant in isolation but, collectively, it takes up space. Being a mother means going to the pet store for three hours on Sundays so your girl can see the birds. It means learning and seeing colors anew -- there's purple, there's red, say red, red, red and so you see red as though for the first time, blood in the eye, brightness. Being a mother means knowing the luxuriousness of giving comfort, bringing the slack body up, holding her close; she melts into your form, which is, when all is said and done, still your form. Like so much in life, being a mother is entirely undramatic, filled with small pleasures and multiple inconveniences that only over weeks and months leave marks of any significance. You look back and say, "I know things I did not know before. I love like I did not love before, but how, or when, this happened, is really all a mystery, steps in smoke." Being a mother is a lot like growing up. When, or how, did you become an adult? What was the precise moment you lost your childhood? No one can say. It's all so permeable.

Mike, who always took a long time to wake up in the morning, ignored this remark. Leaning back comfortably, he began to chew thoughtfully on a blade of grass. “You know,” he said, “I read a book once that said that all the great thinkers of the world like to sleep late. Brainy fellows like us,” he explained, “just seem to need more rest. Besides,” he reflected, “we do most of our heavy thinking at night.” “So that explains it,” his father remarked. “Explains what?” “That noise that comes out of your sleeping bag every night.” “You thought I was snoring?” Mike seemed surprised. “Yes,” Mr. Cook admitted. “I’m afraid I did.” Mike laughed disdainfully. “If you only knew the problems I have to solve! Night after night I turn them over in my mind, searching for the right answer....” He paused and looked at them seriously. “I tell you, those problems are heavy. When I turn them over they make a big racket. That must be what you keep hearing, Dad,

The lamp of your memory keeps burning. Time is passing by, and it will continue to pass. One day, your time will come; do not be sad. Just keep observing; whatever appears before you is also a part of life’s journey. There is a significant event happening with you, and you are not realizing it. Be content and observe; good times are worth waiting for. The success of small objectives is achieved in a short time. Great successes come after a long time. You are a doctor; you understand that vegetables cook quickly, but diamonds and jewels are formed after centuries.

The punishments meted out to the witches of North Berwick were recounted from generation to generation. Agnes Sampson, an elderly woman and a healer from Haddington, was the ringleader. She’d been kept in a scold’s bridle, a fearful instrument wrought of iron that enclosed the head. Four sharp blades penetrated the mouth of the witch to keep her quiet, and doubtless to ruin her tongue for a long time thereafter. In Agnes’ case, the bridle was chained to the wall of her cell, and therefore she was forced to endure countless days unable to speak, eat, or sleep, enduring the humiliation of opening her bowels or bladder without being able to attend to herself, and doubtless in a terrible amount of pain without a moment’s relief. After spending days thus, she confessed to raising the storm in partnership with the Devil, though I always thought that if I’d had to suffer days on end in a cell wearing such a monstrous instrument I’d have confessed to being Satan himself. No mercy was bestowed for Agnes’ confession, however – she was swiftly garrotted and burnt at the stake.

No matter what anyone in North Star thought of my mom, everyone agreed on one thing: she was the best cook in the Texas Hill Country. She was known for her barbecue and fried pies. But she was most famous for one particular dish. The dish people people would drive hundreds of miles for was simply called the Number One. I imagine Momma was going to make a list of specials. The trouble was, she never got past the Number One. So there it sat at the top of the menu, alone, all by itself. The Number One: Chicken fried steak with cream gravy, mashed potatoes, green beans cooked in bacon fat, one buttermilk biscuit, and a slice of pecan pie With Brad's words ringing in my head about my vague culinary vision, I decide to make the Number One for tonight's supper. After leaving the salon, I drive to various farm stands, grocery stores, and butchers. I handpick the top-round steak with care, choose fresh eggs one by one, and feel an immense sense of home as I pull Mom's cast-iron skillet from the depths of Merry Carole's cabinets. My happiest memories involve me walking into whatever house we were staying in at the time to the sounds and smells of chicken fried steak sizzling away in that skillet. This dish is at the very epicenter of who I am. If my culinary roots start anywhere, it's with the Number One. As I tenderize the beef, my mind is clear and I'm happy. I haven't cooked like this- my recipes for me and the people I love- in far too long. If ever. Time flies as I roll out the crust for the pecan pie. I'm happy and contented as I cut out the biscuit rounds one by one. I haven't a care in the world. Being in Merry Carole's kitchen has washed away everything I left in the whirlwind of being back in North Star.

interests and, as importantly, the entrance to the St. Lawrence River and therefore the French-controlled cities of Québec and Montréal. Thus the stone stronghold of Fortress Louisbourg was conceived and built. In its heyday, it was North America’s third-busiest port behind Boston and Philadelphia, home port of over 60 fishing schooners and a fleet of some 400 shallops (two-masted open boats for daily inshore fishing ventures). After possession changed several times between France and England as wars waxed and waned, the British finally destroyed it in 1758. In the 1960s, Parks Canada began a long reconstruction of the fortress (and the town within) to 1744 condition using an army of archeologists and unemployed coal miners. It became North America’s largest reconstruction project. Today, Louisbourg is a place to experience life inside a rough New World military stronghold. You arrive by boarding a bus at the interpretation center—no cars allowed near the fortress. As you climb down off the bus and are accosted by costumed guards, the illusion of entering a time warp begins. Farm animals peck and poke about. The smell of fresh baking drifts on salty air that might suddenly be shattered by the blast of a cannon or a round of musket fire. Soldiers march about and intimidate visitors who could be British spies. Children play the games of 3 centuries ago in the streets. Fishermen, servants, officers, and cooks greet guests at the doors of their respective homes and places of work. Meals here consist of rustic, historically accurate beef stew or meat pie sided by rum specifically made for the Fortress (a full meal is about C$15 in one of four restaurants designated by class—upper or lower). If you want a more complete immersion, you can become a colonial French military

(At the death of his friend Jiya's entire family, Kino's father comforts him) Yes, he will be happy someday. . . for life is always stronger than death. Jiya will feel when he wakes that he can never be happy again. He will cry and cry and we must let him cry. But he cannot always cry. After a few days he will stop crying all the time. He will cry only part of the time. He will sit sad and quiet. We must allow him to be sad and we must not make him speak. But we will do our work and live as always we do. Then one day he will be hungry and he will eat something that our mother cooks, something special, and he will begin to feel better. He will not cry any more in the daytime but only at night. We must let him cry at night. But all the time his body will be renewing itself. His blood flowing in his veins, his growing bones, his mind beginning to think again, will make him live. . . just as he lived with them alive, he will live with them dead. Someday he will accept their death as part of his life. He will weep no more. He will carry them in his memory and his thoughts. His flesh and blood are part of them. So long as he is alive, they, too, will live in him. The big wave came, but it went away. The sun shines again, birds sing, and earth flowers. Look out over the sea now. . . .

Sweetness, Always" Why such harsh machinery? Why, to write down the happenings and people of every day, must poems be dressed up in gold, in old and grim stone? I prefer verses of felt or feather which scarcely weigh, soft verses with the intimacy of beds where people have loved and dreamed. I prefer poems stained by hands and everydayness. Verses of pastry that melt into milk and sugar in the mouth, air and water to drink, the bites and kisses of love. I long for eatable sonnets, poems of flour and honey. Vanity keeps nudging us to lift ourselves skyward or to make deep and useless tunnels underground. So we forget the joyous love-needs of our bodies. We forget about pastries. We are not feeding the world. In Madras a long time since, I saw a sugary pyramid, a tower of confectionery— one level after another, and in the construction, rubies, and other blushing delights, medieval and yellow. Someone soiled his hands to cook up so much sweetness. Brother poets from here and there, from earth and sky, from Medellín, from Veracruz, Abyssinia, Antofagasta, do you know how to make a honeycomb? Let’s forget about all that stone. Let your poetry fill up the equinoctial pastry shop our mouths long to devour— the mouths of all the children and the poor adults also. Don’t go on without seeing, relishing, understanding so many hearts of sugar. Don’t be afraid of sweetness. With us or without us, sweetness will go on living and is infinitely alive, and forever being revived, for it’s in the mouth, whether singing or eating, that sweetness belongs. Pablo Neruda, Paris Review, Issue 57 Spring 1974

Chicago deep dish takes forever to cook and costs as much as four New York–style pizzas. Chicago deep dish is a commitment. You arrive at Uno’s, Giordano’s, Gino’s East, or Lou Malnati’s and place your order, and then you wait and wait for what seems like a lifetime. At times it feels like they are purposely tormenting you to make the deep-dish pizza seem all the more appealing. I actually make a point of not showing up hungry when I go out for a Chicago deep-dish pizza. It would be torture. To kill time, you eat a salad with provolone, salami, and pepperoncini in it and drink a pitcher of beer like you are preparing yourself for some kind of long, difficult journey of waiting. Finally your pizza arrives in a pan carried by your server with some kind of clamp contraption that I’m pretty sure is the same one they use to shape molten glass. After the first slice you are full, and you should be. You’ve eaten roughly three pounds of food that is baked on top of a crispy, cake-like crust. There is never a reason to eat more than one slice of deep dish, but you forge on. The wait has built an enthusiasm and excitement in you that can’t be quelled by just one slice. Most humans stop after two slices, but I like to think of myself as a superhuman.

Yin Ziqi had besieged the city for a long time. The food in the city had run out. The dwellers traded their children to eat and cooked bodies of the dead. Fears were spread and worse situations were expected. At this time, Zhang Xun took his concubine out and killed her in front of his soldiers in order to feed them. He said, "You have been working hard at protecting this city for the country wholeheartedly. Your loyalty is uncompromised despite the long-lasting hunger. Since I can't cut out my own flesh to feed you, how can I keep this woman and just ignore the dangerous situation?" All the soldiers cried, and they did not want to eat. Zhang Xun ordered them to eat the flesh. Afterwards, they caught the women in the city. After the women were run out, they turned to old and young males. 20,000 to 30,000 people were eaten. People always remained loyal. 尹子奇攻圍既久，城中糧盡，易子而食，析骸而爨，人心危恐，慮將有變。巡乃出其妾，對三軍殺之，以饗軍士。曰：“諸公為國家戮力守城，一心無二，經年乏食，忠義不衰。巡不能自割肌膚，以啖將士，豈可惜此婦，坐視危迫。”將士皆泣下，不忍食，巡強令食之。乃括城中婦人；既盡，以男夫老小繼之，所食人口二三萬，人心終不離變。

up to the last five minutes, when we leap up, dress and go. I love eating scrambled egg on toast with oozings of tomato sauce (our big weakness) from a plate on my lap, while watching DVDs of Star Wars or Planet Earth with Francis for the hundredth time after a long, busy day. I love making sushi and trying to keep up with the demand. And I love adorning trays of pizza with multicoloured and textured toppings. Sushi? Pizza? We will talk about those in the next book! Here you will find my

Of course, there is one obvious thing we could do to try to improve velocity: work longer hours. Working a lot of consecutive overtime might initially cause velocity to increase (see “Overtime” in Figure 7.14). Figure 7.14. The effect of overtime on velocity (based on a figure from Cook 2008) That increase will almost certainly be followed by an aggressive decline in velocity along with a simultaneous decline in quality. Even after the overtime period ends, the team will need some amount of time to recover before returning to its reasonable baseline velocity. I have seen examples of where the trough (decreased velocity area) during the recovery period is larger than the crest (increased velocity area) during the overtime period. The end result is that lots of overtime may provide some short-term benefits, but these are frequently far outweighed by the long-term consequences.

PROTEIN SOUP This soup is very easy to digest and can be eaten all year long. You could live on it alone for quite some time if need be. I recommend it especially for anyone with digestive difficulties like gas, malabsorption of food, or chronic fatigue. This soup makes a great medicine to rebuild the body without digestive difficulties, and so is ideal for babies, women after giving birth, the elderly, or anyone in a weakened condition. Spicing beans with onions, hing (asafetida), cumin, fennel, cayenne, salt, pepper, and cardamom helps produce less gas. INGREDIENTS 1 cup split yellow mung beans 2 cups white basmati rice 1 inch fresh gingerroot, chopped 1 small handful fresh cilantro leaves, chopped 2 tbs. ghee (clarified butter) 1 tsp. turmeric 1 tsp. coriander powder 1 tsp. cumin powder 1 tsp. whole cumin seeds 1 tsp. mustard seeds 1 tsp. kosher or rock salt* 1 pinch hing (asafoetida) 7–10 cups water *Bragg Liquid Aminos can be added after cooking for flavor or to replace salt. Wash beans and rice together until water runs clear. In a large pot on medium heat mix ghee, mustard seeds, turmeric, hing, ginger, cumin seeds, cumin powder, and coriander powder, and stir together for a few minutes. Add rice and beans and stir again. Add the water and salt and bring to a boil. Boil for 10 minutes. Turn heat to low, cover pot, and continue to cook until rice and beans become soft (about 30–40 minutes). Add the cilantro leaves just before serving.

Read all of this story because it is unbelievable Even I am still in shock writing this story. So 2 years ago, I made a joke to my bestie at that time. I was single and wasn’t in any relationship Firstly, I would like to thank Rhonda Byrne and the entire team of The Secret for the knowledge, hope, and happiness they have given to everyone who has ‘asked.’ My story is not about This guy that I really like and who likes me as well had told me two weeks ago that he was going to take me on a flashy and special date once he got to know me more. Since then, we were not really talking like we used to, and I 수원오피 didn’t understand why because we had had an incredible time together the last time we hung out, and he treated me like a gentleman does and kept telling me he really likes me. Anyway, I kept the faith that everything would work perfectly and the end result would be us together. Every day, I started visualizing us on faith and 수원출장샵 visualized us on a date yesterday, but it still did not happen. So, I decided to just let it go, put him to the side, and just focus on visualizing myself being in a romantic and perfect relationship with my perfect partner. Then, this morning, I asked well, you won’t believe what happened In the middle of my nail painting session, my phone rang, and guess who was calling ?? The guy that I liked I could not believe it. I was very happy Long story short: we had a great conversation, then he drove here, picked me up, and took me to his friend’s mansion party, where he introduced me to all his friends, treated me like his girlfriend, and was by my side the entire night. This girl at the party asked me how long we had been together, and one of his friends asked a similar question. This made me thought I might be a heartbreaker. We had a genuine conversation, and I told him I really liked him. After 수원오피 that, we went back to his house and spent a lovely night together. I fell asleep on his chest, and he romantically wrapped his hand around mine. In the morning, I cooked him breakfast, and he loved it. That made me so happy. He treated me so romantically, and this was by far the best weekend I’ve ever had in my life. Even though we didn’t go on a date, I’m still very grateful because what happened is way better than what I had wished for. I am very happy and grateful. I can’t wait to come back here and post the story about us finally being in a romantic and serious relationship together because we will. He is the guy I used ‘The Magic‘ for to attract to me, and he has exactly all the qualities I asked for. That week, My heart jumped when he uttered those words. I was beyond happy. Then, after the restaurant, he gave me the best kiss ever. I was truly happy, and my 수원op heart was filled remembering. ‘The Magic’ worked in every way, and I got everything I wanted. I am beyond happy, joyful, and grateful. Thank you, thank you, thank you Thank you so very much to God, to Rhonda Byrne, and to The Secret team. Thank you so very much to everyone out there who posts their inspiring stories on this website. During my 10th standard, I was faced with the challenge of scoring good marks in my board examinations. Although I 수원op was not exceptional in my studies, I was determined to achieve good results. 수원출장샵 I worked hard and put in a lot of effort, which paid off in the end. I managed to score good marks, which surprised everyone around me.