Cooking Experiments Quotes

I wish my stove came with a Save As button like Word has. That way I could experiment with my cooking and not fear ruining my dinner.

The best men tell you the truth because they think you can take it; the worst men either try to preserve you in some innocent state with their false protection, or are ‘brutally honest.’ When someone tells, lets you think for yourself, experience your own emotions, he is treating you as a true equal, a friend…And the best men cook for you.

The journey is part of the experience - an expression of the seriousness of one's intent. One doesn't take the A train to Mecca.

He looked at me intently, from what seemed behind the veil of a grave experience. Then slowly and prophetically, he said the scariest thing I'd ever heard: "Because the answer to a heartfelt question, Jack, will always break your heart.

Creativity is inventing, experimenting, growing, taking risks, breaking rules, making mistakes and having fun

Just like becoming an expert in wine–you learn by drinking it, the best you can afford–you learn about great food by finding the best there is, whether simply or luxurious. The you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences.

I wanted adventures. I wanted to go up the Nung river to the heart of darkness in Cambodia. I wanted to ride out into a desert on camelback, sand and dunes in every direction, eat whole roasted lamb with my fingers. I wanted to kick snow off my boots in a Mafiya nightclub in Russia. I wanted to play with automatic weapons in Phnom Penh, recapture the past in a small oyster village in France, step into a seedy neon-lit pulqueria in rural Mexico. I wanted to run roadblocks in the middle of the night, blowing past angry militia with a handful of hurled Marlboro packs, experience fear, excitement, wonder. I wanted kicks – the kind of melodramatic thrills and chills I’d yearned for since childhood, the kind of adventure I’d found as a little boy in the pages of my Tintin comic books. I wanted to see the world – and I wanted the world to be just like the movies

Having someone you can talk to is cool, but it’s been my experience that it is a lot harder to find someone you can be quiet with.

The drug of love was no escape, for in its coils lie latent dreams of greatness which awaken when men and women fecundate each other deeply. Something is always born of man and woman lying together and exchanging the essences of their lives. Some seed is always carried and opened in the soil of passion. The fumes of desire are the womb of man's birth and often in the drunkeness of caresses history is made, and science, and philosophy. For a woman, as she sews, cooks, embraces, covers, warms, also dreams that the man taking her will be more than a man, will be the mythological figure of her dreams, the hero, the discoverer, the builder....Unless she is the anonymous whore, no man enters woman with impunity, for where the seed of man and woman mingle, within the drops of blood exchanged, the changes that take place are the same as those of great flowing rivers of inheritance, which carry traits of character from father to son to grandson, traits of character as well as physical traits. Memories of experience are transmitted by the same cells which repeated the design of a nose, a hand, the tone of a voice, the color of an eye. These great flowing rivers of inheritance transmitted traits and carried dreams from port to port until fulfillment, and gave birth to selves never born before....No man and woman know what will be born in the darkness of their intermingling; so much besides children, so many invisible births, exchanges of soul and character, blossoming of unknown selves, liberation of hidden treasures, buried fantasies...

Because the world is so corrupted, misspoken, unstable, exaggerated and unfair, one should trust only what one can experience with one's own senses, and THIS makes the senses stronger in Italy than anywhere in Europe. This is why, Barzini says, Italians will tolerate hideously incompetent generals, presidents, tyrants, professors, bureaucrats, journalists and captain of industry, but will never tolerate incompetent opera singers, conductors, ballerinas, courtesans, actors, film directors, cooks, tailors... In a world of disorder and disaster and fraud, sometimes only beauty can be trusted. Only artistic excellence is incorruptible. Pleasure cannot be bargained down. And sometimes the meal is the only currency that is real.

Nobody needs to be taken to Hell to experience it. We just grow despair inside the soul until it becomes a world in and around a human.

There are still stars which move in ordered and beautiful rhythm. There are still people in this world who keep promises. Even little ones, like your cooking stew over your Bunsen burner. You may be in the middle of an experiment, but you still remember to feed your family. That’s enough to keep my heart optimistic, no matter how pessimistic my mind. And you and I have good enough minds to know how very limited and finite they really are. The naked intellect is an extraordinarily inaccurate instrument.

Norman Mailer described the desire to be cool as a "decision to encourage the psychopath in oneself, to explore that domain of experience where security is boredom and therefore sickness and one exists in the present, in that enormous present which is without past or future, memory or planned intention.

And the purpose of life, after all, is to live it, to taste experience to the utmost, to reach out eagerly and without fear for newer and richer experience.

All experience adds up to a life lived as only you could. I feel sure the day will come when you can say: this is my life. You may never become a writer or a master cook, but I do believe there will be a time when you can stand tall as yourself in your own unique way.

But don't blame me for the food. My wife knows a hundred and one ways to incinerate a cow, and as far as I can tell she's still experimenting.

Too many poets act like a middle-aged mother trying to get her kids to eat too much cooked meat, and potatoes with drippings (tears). I don't give a damn whether they eat or not. Forced feeding leads to excessive thinness (effete). Nobody should experience anything they don't need to, if they don't need poetry bully for them. I like the movies too. And after all, only Whitman and Crane and Williams, of the American poets, are better than the movies.

When a poet's mind is perfectly equipped for its work, it is constantly amalgamating disparate experience; the ordinary man's experience is chaotic, irregular, fragmentary. The latter falls in love, or reads Spinoza, and these two experiences have nothing to do with each other, or with the noise of the typewriter or the smell of cooking; in the mind of the poet these experiences are always forming new wholes.

Get used to the way the salt falls from your hands; experience the illicit thrill of using so much of something we’ve all been taught to fear.

I'm also old... and my own gift for writing fantasy grows out of very literal-minded, pragmatic soil: the things I do when I'm not telling stories have always been pretty three-dimensional. I used to say that the only strong attraction reality ever had for me was horses and horseback riding, but I've also been cooking and going for long walks since I was a kid (yes, the two are related), and I'm getting even more three dimensionally biased as I get older — gardening, bell ringing... piano playing... And the stories I seem to need to write seem to need that kind of nourishment from me — how you feed your story telling varies from writer to writer. My story-telling faculty needs real-world fresh air and experiences that create calluses (and sometimes bruises).

The modern scientific method in which experiments form part of a structured system of hypothesis, experimentation, and analysis is as recent as the seventeenth century; the problem-solving technology of cooking goes back thousands of years.

Do you think the porter and the cook have no anecdotes, no experiences, no wonders for you? The walls of their minds are scrawled all over with thoughts. They shall one day bring a lantern and read the inscriptions.

Writing is for stories to be read, books to be published, poems to be recited, plays to be acted, songs to be sung, newspapers to be shared, letters to be mailed, jokes to be told, notes to be passed, recipes to be cooked, messages to be exchanged, memos to be circulated, announcements to be posted, bills to be collected, posters to be displayed and diaries to be concealed. Writing is for ideas, action, reflection, and experience. It is not for having your ignorance exposed, your sensitivity destroyed, or your ability assessed.

You don't learn knife skills at cooking school, because they give you only six onions and no matter how hard you focus on those six onions there are only six, and you're not going to learn as much as when you cut up a hundred.

Most inexperienced cooks believe, mistakenly, that a fine cake is less challenging to produce than a fine souffle or mousse. I know, however, that a good cake is like a good marriage: from the outside, it looks ordinary, sometimes unremarkable, yet cut into it, taste it, and you know that it is nothing of the sort. It is the sublime result oflong and patient experience, a confection whose success relies on a profound understanding of compatibilities and tastes; on a respect for measurement, balance, chemistry and heat; on a history of countless errors overcome.

Food first,” Kellen said firmly, “because I’m a really good cook, and I want you to experience the full awesomeness. And then bed, nice and slow, for pretty much the same reason.

It was at that moment that I’d first begun to experience one of life’s deepest lessons: you are the most alive when you feel the most vulnerable, not when the arrow is still in the quiver but when it has been released by the string and is flying toward you.

To ferment your own food is to lodge a small but eloquent protest - on behalf of the senses and the microbes - against the homogenization of flavors and food experiences now rolling like a great, undifferentiated lawn across the globe. It is also a declaration of independence from an economy that would much prefer we remain passive consumers of its standardized commodities, rather than creators of idiosyncratic products expressive of ourselves and of the places where we live, because your pale ale or sourdough bread or kimchi is going to taste nothing like mine or anyone else's.

Modern warfare wasn't supposed to have this much blood in it. The weapons were supposed to cook everyone neatly, like eggs in their shells. (Mark Vorkosigan's first experience with warfare, on seeing Miles Vorkosigan splattered before him)

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.

Cook some interesting experiences with the ingredients you already have in your kitchen. Don't waste your life searching for missing ingredients of some illusive perfect dish.

I kept wondering if this was going to be my first experience of love or if this was going to be my first experience of being sweet talked into parting with my virginity.

How to start the journey? Start becoming more and more a witness. Whatever you do, do it with deep alertness; then even small things become sacred. Then cooking or cleaning become sacred; they become worship. It is not a question of what you are doing; the question is how you are doing it. You can clean the floor like a robot, a mechanical thing; you have to clean it, so you clean it. Then you miss something beautiful. Then you waste those moments in only cleaning the floor. Cleaning the floor could have been a great experience and you missed it. The floor is clean now, but something that could have happened within you has not happened. If you had been aware, not only the floor but you would have felt a deep cleansing. Clean the floor full of awareness, luminous with awareness. Work or sit or walk, but one thing has to be a continuous thread: make more and more moments of your life luminous with awareness. Let the candle of awareness burn in each moment, in each act. The cumulative effect is what enlightenment is. The cumulative effect, all the moments together, all small candles together, become a great source of light.

This is the way I address the issue if I’m asked about my sexuality: “I am a follower of Christ who happens to experience same-sex attraction.” Other Christians may struggle with all kinds of sin: gossip, greed, anger, pride, and so on. But I seriously doubt that they would identify themselves as a “greedy” Christian or a “gossiping” Christian. So why would I identity as a “gay” Christian?

I did not then understand that we—the women of that academic community—as in so many middle-class communities of the period—were expected to fill both the part of the Victorian Lady of Leisure, the Angel in the House, and also of the Victorian cook, scullery maid, laundress, governess, and nurse. I only sensed that there were false distractions sucking at me, and I wanted desperately to strip my life down to what was essential. June

I didn't want to be a chef: just a cook. And my experiences in Italy had taught me why. For millennia, people have known how to make their food. They have understood animals and what to do with them, have cooked with the seasons and had a farmer's knowledge of the way the planet works. They have preserved the conditions of preparing food, handed down through generations, and have come to know them as expressions of their families. People don't have this kind of knowledge today, even though it seems as fundamental as the earth, and, it's true, those who have it tend to be professionals -- like chefs. But I didn't want this knowledge in order to be a professional; just to be more human. (313)

It became such a recurring experience during this period when I was twenty -- to be starving and afraid of running out of money -- as I wandered from Brussels to Burma and everywhere in between for months on end, that I later came to see it as a part of my training as a cook. I came to see hunger as being as important a part of a stage as knife skills. Because so much starving on that trip led to such an enormous amount of time fantasizing about food, each craving became fanatically particular. Hunger was not general, ever, for just something, anything, to eat. My hunger grew so specific I could name every corner and fold of it. Salty, warm, brothy, starchy, fatty, sweet, clean and crunchy, crisp and water, and so on.

Art is the conscious making of numinous phenomena. Many objects are just objects - inert, merely utilitarian. Many events are inconsequential, too banal to add anything to our experience of life. This is unfortunate, as one cannot grow except by having one’s spirit greatly stirred; and the spirit cannot be greatly stirred by spiritless things. Much of our very life is dead. For primitive man, this was not so. He made his own possessions, and shaped and decorated them with the aim of making them not merely useful, but powerful. He tried to infuse his weapons with the nature of the tiger, his cooking pots with the life of growing things; and he succeeded. Appearance, material, history, context, rarity - perhaps rarity most of all - combine to create, magically, the quality of soul. But we modern demiurges are prolific copyists; we give few things souls of their own. Locomotives, with their close resemblance to beasts, may be the great exception; but in nearly all else with which today’s poor humans are filling the world, I see a quelling of the numinous, an ashening of the fire of life. We are making an inert world; we are building a cemetery. And on the tombs, to remind us of life, we lay wreaths of poetry and bouquets of painting. You expressed this very condition, when you said that art beautifies life. No longer integral, the numinous has become optional, a luxury - one of which you, my dear friend, are fond, however unconsciously. You adorn yourself with the same instincts as the primitive who puts a frightening mask of clay and feathers on his head, and you comport yourself in an uncommonly calculated way - as do I. We thus make numinous phenomena of ourselves. No mean trick - to make oneself a rarity, in this overpopulated age.

Comparing [our] blessings [with others] is almost certain to drive out joy. We cannot be grateful and envious at the same time. If we truly want to have the Spirit of the Lord and experience joy and happiness, we should rejoice in our blessings and be grateful.

imaginative cook, and her experiments weren’t always edible. I was surprised, and sad, that he seemed to remember that far back. “Steak and potatoes,” I answered, and he looked relieved. He seemed to feel awkward standing in the kitchen doing nothing; he lumbered

That was my first real experience at feeling set apart. Not only did I not knock them dead, but rather it was I that died...acutely aware of being mutton dressed up as lamb. I exchanged my white tie and tails for a white waiter’s jacket and got back to my proper calling!

Think you're not an artist? Of course you are! Everyone has something special to offer. Go for it! Creative expression is what makes a meal, in a word, Beautiful. Go ahead and find your creative voice in food and feel the power it has to transform your dining experience.

The old woman who farms in the Alps, the welder in South Chicago, and the mythical cook from ancient China have this in common: their work is hard and unglamorous, and most people would find it boring, repetitive, and meaningless. Yet these individuals transformed the jobs they had to do into complex activities. They did this by recognizing opportunities for action where others did not, by developing skills, by focusing on the activity at hand, and allowing themselves to be lost in the interaction so that their selves could emerge stronger afterward.

Yet some would say, why women's history at all? Surely men and women have always shared a world, and suffered together all its rights and wrongs? It is a common belief that whatever the situation, both sexes faced it alike. But the male peasant, however cruelly oppressed, always had the right to beat his wife. The black slave had to labor for the white master by day, but he did not have to service him by night as well. This grim pattern continues to this day, with women bearing an extra ration of pain and misery whatever the circumstances, as the sufferings of the women of war-torn Eastern Europe will testify. While their men fought and died, wholesale and systematic rape—often accompanied by the same torture and death that the men suffered— was a fate only women had to endure. Women's history springs from moments of recognition such as this, and the awareness of the difference is still very new. Only in our time have historians begun to look at the historical experience of men and women separately, and to acknowledge that for most of our human past, women's interests have been opposed to those of men. Women's interests have been opposed by them, too: men have not willingly extended to women the rights and freedoms they have claimed for themselves. As a result, historical advances have tended to be "men only" affairs. When history concentrates solely on one half of the human race, any alternative truth or reality is lost. Men dominate history because they write it, and their accounts of active, brave, clever or aggressive females constantly tend to sentimentalize, to mythologize or to pull women back to some perceived "norm." As a result, much of the so-called historical record is simply untrue.

Having DID is, for many people, a very lonely thing. If this book reaches some people whose experiences resonate with mine and gives them a sense that they aren't alone, that there is hope, then I will have achieved one of my goals. A sad fact is that people with DID spend an average of almost seven years in the mental health system before being properly diagnosed and receiving the specific help they need. During that repeatedly misdiagnosed and incorrectly treated, simply because clinicians fail to recognize the symptoms. If this book provides practicing and future clinicians certain insight into DID, then I will have accomplished another goal. Clinicians, and all others whose lives are touched by DID, need to grasp the fundamentally illusive nature of memory, because memory, or the lack of it, is an integral component of this condition. Our minds are stock pots which are continuously fed ingredients from many cooks: parents, siblings, relatives, neighbors, teachers, schoolmates, strangers, acquaintances, radio, television, movies, and books. These are the fixings of learning and memory, which are stirred with a spoon that changes form over time as it is shaped by our experiences. In this incredibly amorphous neurological stew, it is impossible for all memories to be exact. But even as we accept the complex of impressionistic nature of memory, it is equally essential to recognize that people who experience persistent and intrusive memories that disrupt their sense of well-being and ability to function, have some real basis distress, regardless of the degree of clarity or feasibility of their recollections. We must understand that those who experience abuse as children, and particularly those who experience incest, almost invariably suffer from a profound sense of guilt and shame that is not meliorated merely by unearthing memories or focusing on the content of traumatic material. It is not enough to just remember. Nor is achieving a sense of wholeness and peace necessarily accomplished by either placing blame on others or by forgiving those we perceive as having wronged us. It is achieved through understanding, acceptance, and reinvention of the self.

The grand illusion of life is that our minds have the capacity to understand reality. But human minds didn’t evolve to understand reality. We didn’t need that capability. A clear view of reality wasn’t necessary for our survival. Evolution cares only that you survive long enough to procreate. And that’s a low bar. The result is that each of us is, in effect, living in our own little movie that our brain has cooked up for us to explain our experiences

I used to tell myself that I regretted the choices I'd made in my life. But every choice, including the wrong ones, made me who I was... -both the good and bad experiences strengthened you, shaped you. We are not just made of blood and bone- we are made of stories. Some of us have our stories told for us, other write their own- you wrote yours.

Be free and unencumbered in your cooking style. Break the rules like a rock star! My point is that there is no right or wrong—only infinite possibilities to embrace and explore. If you attempt something that doesn’t quite work, it’s still a valuable experience—congratulations for trying! Don’t sweat the details. Choose to fail and learn something new.

sometimes having no experience is a huge advantage. Age doesn’t matter; an open mind does.

Is there any more futile, soul-irradiating experience than standing before the little window on a microwave oven watching the carousel slowly revolve your frozen block of dinner?

In Paris in the 1950s, I had the supreme good fortune to study with a remarkably able group of chefs. From them I learned why good French good is an art, and why it makes such sublime eating: nothing is too much trouble if it turns out the way it should. Good results require that one take time and care. If one doesn't use the freshest ingredients or read the whole recipe before starting, and if one rushes through the cooking, the result will be an inferior taste and texture--a gummy beef Wellington, say. But a careful approach will result in a magnificent burst of flavor, a thoroughly satisfying meal, perhaps even a life-changing experience. Such was the case with the sole meunière I ate at La Couronne on my first day in France, in November 1948. It was an epiphany. In all the years since the succulent meal, I have yet to lose the feelings of wonder and excitement that it inspired in me. I can still almost taste it. And thinking back on it now reminds me that the pleasures of table, and of life, are infinite--toujours bon appétit!

There are many memories. but I'll tell you the one I like to think of best of all. It's just a homely everyday thing, but to me it is the happiest of them all. It is evening time here in the old house and the supper is cooking and the table is set for the whole family. It hurts a mother, Laura, when the plates begin to be taken away one by one. First there are seven and then six and then five...and on down to a single plate. So I like to think of the table set for the whole family at supper time. The robins are singing in the cottonwoods and the late afternoon sun is shining across the floor... The children are playing out in the yard. I can hear their voices and happy laughter. There isn't much to that memory is there? Out of a lifetime of experiences you would hardly expect that to be the one I would choose as the happiest, would you? But it is.

As long as one strives to become a gourmet or a connoisseur of wines because it is the “in” thing to do, striving to master an externally imposed challenge, then taste may easily turn sour. But a cultivated palate provides many opportunities for flow if one approaches eating—and cooking—in a spirit of adventure and curiosity, exploring the potentials of food for the sake of the experience rather than as a showcase for one’s expertise.

After a week in front of the screen, the opportunity to work with my hands—with all my senses, in fact—is always a welcome change of pace, whether in the kitchen or in the garden. There’s something about such work that seems to alter the experience of time, helps me to reoccupy the present tense. I don’t want you to get the idea it’s made a Buddhist of me, but in the kitchen, maybe a little bit. When stirring the pot, just stir the pot.

You wouldn't know how far you can go in mastering a skill, or gaining experience unless you strive and give all your effort to achieve that. Those who mastered some wonderful skills like drawing, or writing, or learning a new language, or cooking, or whatever beautiful skill there is, they spend the time, and effort, and were very patient in seeking that dream. If you have the potential, then don't waste your time dreaming of mastering what you want, but work on it.

It's not important whether someone is a gourmet. Everyone wants to eat and knows that food is crucial to live. But everyone has his own special reaction toward food. One person can become so excited about a certain dish that his eyes sparkle and his muscles harden, while someone else shovels in the same dish without paying any thought to what he's eating. A gourmet appreciates beauty. Gourmets eat slowly and thoughtfully experience taste—they don't rush through a meal and leave the table as soon as they're done. People who are not gourmets don't see cooking as an art. Gourmandism is an interested in everything that can be eaten, and this deep affection for food birthed the art of cooking. Other animals have limited tastes, some eating only plants and others subsisting solely on but, but humans are omnivores. They can eat everything. Love for delicious food is the first emotion gourmets feel. Sometimes that love can't be thwarted, not by anything.

The Sunday service alone seldom leads people on deeper or even real journeys; we must begin to be honest about this. All that organized religion can do is to hold you inside the boxing ring long enough so you can begin to ask good questions and expect bigger answers. But it seldom teaches you how to really box with the mystery itself. Organized religion does not tend to cook you! It just keeps you on a low, half-cold simmer. It doesn’t teach you how to expect the mystery to show itself at any profound level. It tends, and I don’t mean to be unkind, to make you codependent upon its own ministry, instead of leading you to know something for yourself, which is really the whole point. It’s like we keep saying, “keep coming back, keep coming back” and you’ll eventually get it. But you don’t because the whole thing is oriented toward something you attend or watch and not to something you can participate in 24/7, even without the ministrations of priest and ministers and formal sacraments. Again, I mean no disrespect. If God-experience depends on formal sacramental ministry from ordained clergy, than 99.9 percent of creation has had no chance to know or love God. That can’t be true. And if the clergy themselves have not gone on a further journey, they don’t know how to send you there or guide you there because they have not gone there themselves yet (see Matthew 23:13). Nemo dat quod not hat, we said in Latin: “You cannot give away what you do not have yourself.

The apartment is a laboratory in which we conduct experiments, perform research on each other. We discover Henry hates it when I absentmindedly click my spoon against my teeth while reading the paper at breakfast. We agree that it is okay for me to listen to Joni Mitchell and it is okay for Henry to listen to the Shaggs as long as the other person isn't around. We figure out that Henry should do all the cooking and I should be in charge of laundry and neither of us is willing to vacuum so we hire a cleaning service.

true hunter recognizes that experiences are the ultimate hunting trophies; he takes pride in walking the ancient and noble pathway that was laid down by his forebearers; and even when he returns from a hunt cold, wet, and empty-handed, he does so with a full heart.

Take the things from America that speak to you, that excite you, that inspire you, and be the Americans we all want to know; then cook it up and sell it back to them for $28.99. Cue Funk Flex to drop bombs on this. All my peoples from the boat, let 'em know: WEOUTCHEA.

Hand taste, however, involves something greater than mere flavor. It is the infinitely more complex experience of a food that bears the unmistakable signature of the individual who made it—the care and thought and idiosyncrasy that that person has put into the work of preparing it. Hand taste cannot be faked, Hyeon Hee insisted, and hand taste is the reason we go to all this trouble, massaging the individual leaves of each cabbage and then folding them and packing them in the urn just so. What hand taste is, I understood all at once, is the taste of love.

If you really want a child to thrive and blossom, lose the screens for the first few years of their lives. During those key developmental periods, let them engaging creative play. Legos are always great, as they encourage creativity and the hand-eye coordination nurtures synaptic growth. Let them explore their surroundings and allow them opportunities to experience nature. . Activities like cooking and playing music also have been shown to help young children thrive developmentally. But most importantly, let them experience boredom; there is nothing healthier for a child then to learn how to use their own interior resources to work through the challenges of being bored. This then acts as the fertile ground for developing their powers of observation, cultivating patience and developing an active imagination-- the most developmentally and neurosynaptically important skill that they can learn.

It’s as if I am wearing hand-me-down memories from a life that doesn’t fit quite right. They were a gift, so squeeze into them. I experience that familiar itch of frustration as I struggle to name the girl in the photo. Imagine the anguish felt by having your very own existence on the tip of your tongue.

When the combined taste, smell, and textural stimuli reach the brain, they remain to be interpreted. Whether the overall sensation will be pleasant, repulsive, or somewhere in between will depend on individual physiological differences, on previous experience (“just like my mother used to make”), and on cultural habituation (haggis, anyone?).

So, when I read of a recent study that found that children are significantly more inclined to eat “difficult” foods like liver, spinach, broccoli—and other such hard-to-sell “but-it’s-good-for-you” classics—when they are wrapped in comfortingly bright packages from McDonald’s, I was at first appalled, and then … inspired. Rather than trying to co-opt Ronald’s all-too-effective credibility among children to short-term positive ends, like getting my daughter to eat the occasional serving of spinach, I could reverse-engineer this! Use the strange and terrible powers of the Golden Arches for good—not evil! I plan to dip something decidedly unpleasant in an enticing chocolate coating and then wrap it carefully in McDonald’s wrapping paper. Nothing dangerous, mind you, but something that a two-and-a-half-year-old will find “yucky!”—even upsetting—in the extreme. Maybe a sponge soaked with vinegar. A tuft of hair. A Barbie head. I will then place it inside the familiar cardboard box and leave it—as if forgotten—somewhere for my daughter to find. I might even warn her, “If you see any of that nasty McDonald’s … make sure you don’t eat it!” I’ll say, before leaving her to it. “Daddy was stupid and got some chocolate … and now he’s lost it…” I might mutter audibly to myself before taking a long stroll to the laundry room. An early, traumatic, Ronald-related experience can only be good for her.

A Wrong Planet Chef always take an interest in the origins of the food he cooks. A particular dish of vegetables, herbs and spices could, for instance, have begun life 5000 years ago on the Indian subcontinent, perhaps in Central India where vegetarian Hindi food is considered as God (Brahman) as it sustains the entire physical, mental, emotional and sensual aspects of the human being. The dish may then have migrated to the Punjab region of the Indian-Pakistan border - The Land of Five Waters - around 250 BC, and from here could have moved on to Western Asia or North Africa as soldiers and merchants moved west with their families into the Eastern parts of the Roman empire, where the cooks would have experimented with new combinations of food, adding fruits, shellfish or poultry to the exotic dish. The dish could then have travelled in any direction heading North through Germany or Sweden to Britain or maybe migrating through Persia or North Africa to Spain and Portugal, creating two very distinct and separate menus but meeting once again in France

For there is much to do, amounting in fact to a remaking of modern society. All democratic experiments, all revolutions, all demands for equality have so far, in every instance, stopped short of sexual equality. Every society has in its prestige structures a series of subtle, interacting codes of dominance that always, everywhere, finally rank men higher than women. Nowhere has any society successfully dispensed with the age-old sex-role division of labor and the rewards in goods and power that accompany it. Nowhere do women enjoy the rights, privileges, possibilities and leisure time that men do. Everywhere men still mediate between women and power, women and the state, women and freedom, women and themselves.

When we think of an institution, we can usually see it as embodied in a building: the Vatican, the Pentagon, the Sorbonne, the Treasury, the Massachusetts Institute of Technology, the Kremlin, the Supreme Court. What we cannot see, until we become close students of the institution, are the ways in which power is maintained and transferred behind the walls and beneath the domes, the invisible understandings which guarantee that it shall reside in certain hands but not in others, that information shall be transmitted to this one but not to that one, the hidden collusions and connections with other institutions of which it is supposedly independent. When we think of the institution of motherhood, no symbolic architecture comes to mind, no visible embodiment of authority, power, or of potential or actual violence. Motherhood calls to mind the home, and we like to believe that the home is a private place. Perhaps we imagine row upon row of backyards, behind suburban or tenement houses, in each of which a woman hangs out the wash, or runs to pick up a tear-streaked two-year-old; or thousands of kitchens, in each of which children are being fed and sent off to school. Or we think of the house of our childhood, the woman who mothered us, or of ourselves. We do not think of the laws which determine how we got to these places, the penalties imposed on those of us who have tried to live our lives according to a different plan, the art which depicts us in an unnatural serenity or resignation, the medical establishment which has robbed so many women of the act of giving birth, the experts—almost all male—who have told us how, as mothers, we should behave and feel. We do not think of the Marxist intellectuals arguing as to whether we produce “surplus value” in a day of washing clothes, cooking food, and caring for children, or the psychoanalysts who are certain that the work of motherhood suits us by nature. We do not think of the power stolen from us and the power withheld from us, in the name of the institution of motherhood.

Out of all of the meats you can get from a cow... ... the tail meat has the most gelatin! Season the oxtail with salt and pepper, dust it with flour and sear it in a frying pan to give it a good color, and then set it to simmer until it's good and tender. That way, by the time it has thoroughly soaked up the demi-glace sauce... ... all of the sticky gelatin in it will have begun to melt out... ... giving the meat a decadently chewy and gooey texture! That, together with the demi-glace sauce, creates a much richer taste experience. He found a way to give his dish a more powerful, full-bodied flavor without getting rid of the white miso! That was Hisako's idea! Oxtail does not come close to the famously luxuriant texture of turtle meat, of course... ... but the gelatin it does contain is perfect for a beef stew!

The hotel which had had the bad luck to draw Aunt Agatha's custom was the Splendide, and by the time I got there there wasn't a member of the staff who didn't seem to be feeling it deeply. I sympathized with them. I've had experience of Aunt Agatha at hotels before. Of course, the real rough work was all over when I arrived, but I could tell by the way everyone grovelled before her that she had started by having her first room changed because it hadn't a southern exposure and her next because it had a creaking wardrobe and that she had said her say on the subject of the cooking, the waiting, the chambermaiding and everything else, with perfect freedom and candour. She had got the whole gang nicely under control by now. The manager, a whiskered cove who looked like a bandit, simply tied himself into knots whenever she looked at him.

Sadhana Just experiment. Start with twenty-five percent natural, uncooked, or live food—fruit or vegetables—today, and slowly push it up to a hundred percent in about four or five days. Stay there for a day or two, and again cut it down by ten percent and in another five days you will reach fifty percent raw food, fifty percent cooked food. This is ideal for most people, who wish to be active for sixteen to eighteen hours a day. Remember, if you eat cooked food, it may take you fifteen minutes to eat a meal. If you eat raw food, you take a little more time to eat the same quantum of food, because you have to chew a little more. But the nature of the body is such that after fifteen minutes the body will tell you that your meal is over. So people tend to eat much less and lose weight. All it takes is being a little more conscious of how much you are eating.

I think you have a great women's ministry when the women of your community fall wildly in love with Jesus. Church ladies like this are the overflow of women who are empowered to lead, to challenge, to seek justice and love mercy, to follow Jesus to the ends of the earth like our church mothers and fathers of the past. You have a great women's ministry when there is room for everyone. You have a great women's ministry when you have detoxed from the world's views and unattainable standards for women and begun to celebrate the everyday women of valor, sitting next to you, and when you encourage, affirm, and welcome the diversity of women—their lives, their voices, their experiences—to the community. You have a great women's ministry when your women are ministering—to the world, to the church, to one another—pouring out freely the grace they have received, however God has gifted them, including cooking and crafts, strategy and leadership.

Alex here. (...) Ron, I really enjoy all the help you have given me and the times we spent together. I hope that you will not be too depressed by our parting. It may be a very long time before we see each other again. But providing that I get through the Alaskan Deal in one piece you will be hearing form me again in the future. I’d like to repeat the advice I gave you before, in that I think you really should make a radical change in your lifestyle and begin to boldly do things which you may previously never have thought of doing or been to hesitant to attempt. So many people live within unhappy circumstances and yet will not take the initiative to change their situation because they are conditioned to a life of security, conformity, and conservatism, all of which may appear to give one piece of mind, but in reality nothing is more damaging to the adventurous spirit within a man than a secure future. The very basic core of a man’s living spirit is his passion for adventure. The joy of life comes from our encounters with new experiences, and hence there is no greater joy than to have an endlessly changing horizon, for each day to have a new and different sun. (...) Once you become accustomed to such a life you will see its full meaning and its incredible beauty. (...) Don’t settle down and sit in one place. Move around, be nomadic, make each day a new horizon. (...) You are wrong if you think joy emanates only or principally from human relationships. God has placed it all around us. It is in everything and anything we might experience. We just have to have the courage to turn against our habitual lifestyle and engage in unconventional living. Ron, I really hope that as soon as you can you will get out of Salton City, put a little camper on the back of your pickup, and start seeing some of the great work that God has done here in the American West. you will see things and meet people and there is much to learn from them. And you must do it economy style, no motels, do your own cooking, as a general rule spend as little as possible and you will enjoy it much more immensely. I hope that the next time I see you, you will be a new man with a vast array of new adventures and experiences behind you. Don’t hesitate or allow yourself to make excuses. Just get out and do it. Just get out and do it. You will be very, very glad that you did. Take care Ron, Alex

In The Varieties of Religious Experience, William James placed alcohol at the very center of the religious experience. “The sway of alcohol over mankind is unquestionably due to its power to stimulate the mystical faculties of human nature,” he writes, which are “usually crushed to earth by the cold facts and dry criticisms of the sober hour. Sobriety diminishes, discriminates, and says no; drunkenness expands, unites, and says yes. It is in fact the great exciter of the Yes function in man.

I found, cooking on the line, that I got a quiet buzz every time I made a plate of food that looked exactly and aesthetically correct and then handed it over the pass to Andy. If, on a busy night, I made, say, fifty good-looking plates, I had fifty little buzz moments, and by the end of service I felt pretty good. These are not profound experiences—the amount of reflection is exactly zero—but they were genuine enough, and I can’t think of many other activities in a modern urban life that give as much simple pleasure.

When older people ask me, “How have you been so successful after age 65?” I tell them, “Anyone who’s reached 65 years of age has had a world of experience behind him. He’s had his ups and downs and all the trials and tribulations of life. He certainly ought to be able to gather something out of that, something he can put together at the end of his 65 years so he can get a new start.” The way I see it, a man’s life is written by the way he lives it. It’s using any talent God has given him, even if his talent is cooking food or running a good motel. You can reach higher, think bigger, grow stronger and live deeper in this country of ours than anywhere else on Earth. The rules here give everybody a chance to win. If my story is different, it’s because my life really began at age 65 when most folks have already called it a day. I’d been modestly successful before I hit 65. After that I made millions. When they’re about 60 or 65, a lot of people feel that life is all over for them. Too many of them just sit and wait until they die or they become a burden to other people. The truth is they can make a brand new life for themselves if they just don’t give up and hunker down. I want to tell people, “You’re only as old as you feel or as you think, and no matter what your age there’s plenty of work to be done.” I don’t want to sound like I’m clearing my throat and giving advice about how a man can be successful. I’m not all puffed up. My main trade secret is I’m not afraid of hard, back-cracking work. After all, I was raised on a farm where hard work is the way of life.

This dish... it's sweet-and-sour pork but with black vinegar. In fact, you could call it "Black Vinegar Pork." The glossy black of the vinegar was used to great effect in the plating, giving the dish a classy and luxuriant appearance. But the moment you put a bite in your mouth... fresh, vibrant green tea explodes in a sea of invigorating green. It is extravagantly delicious. Chef Kuga's Sweet-and-Sour sauce includes not just black vinegar but also balsamic vinegar as well as Chef Mimasaka's smoked soy sauce! It destroys the traditional boundaries of sweet-and-sour pork, creating a dish that's rich, tangy and savory while erasing the pork's thick greasiness to push the taste of the green tea to the forefront! He has completely succeeded in taking the green tea leaves and making them the centerpiece of his dish! But the point most worthy of attention... ... is that this sublime taste experience wasn't created using solely Chinese-cooking techniques. It shows an equally deft use of traditional French techniques!" "What the... French?! But isn't he supposed to be a purely Sichuan-Chinese chef?!" "Yes, yes. I'm gonna explain, so quiet down and listen up, 'kay? See, there's another secret y'all don't know. That sweet-and-sour sauce? I based it on Sauce au Vinaigre Balsamique. That's a balsamic vinegar sauce used in a whole lot of French recipes." "Aha! Now I see. So that's where it came from! French Vinaigre Balsamique sauce is a reduction of balsamic vinegar and Glacé de Viande! It has a light tanginess and thick richness, which must have boosted the deliciousness of the sweet-and-sour pork into the stratosphere!

During this hour in the waking streets I felt at ease, at peace; my body, which I despised, operated like a machine. I was spaced out, the catchphrase my friends at school used to describe their first experiments with marijuana and booze. This buzzword perfectly described a picture in my mind of me, Alice, hovering just below the ceiling like a balloon and looking down at my own small bed where a big man lay heavily on a little girl I couldn’t quite see or recognize. It wasn’t me. I was spaced out on the ceiling. I had that same spacey feeling when I cooked for my father, which I still did, though less often. I made omelettes, of course. I cracked a couple of eggs into a bowl, and as I reached for the butter dish, I always had an odd sensation in my hands and arms. My fingers prickled; it didn’t feel like me but someone else cutting off a great chunk of greasy butter and putting it into the pan. I’d add a large amount of salt — I knew what it did to your blood pressure, and I mumbled curses as I whisked the brew. When I poured the slop into the hot butter and shuffled the frying pan over the burner, it didn’t look like my hand holding the frying-pan handle and I am sure it was someone else’s eyes that watched the eggs bubble and brown. As I dropped two slices of wholemeal bread in the toaster, I would observe myself as if from across the room and, with tingling hands gripping the spatula, folded the omelette so it looked like an apple envelope. My alien hands would flip the omelette on to a plate and I’d spread the remainder of the butter on the toast when the two slices of bread leapt from the toaster. ‘Delicious,’ he’d say, commenting on the food before even trying it.

Eliot's understanding of poetic epistemology is a version of Bradley's theory, outlined in our second chapter, that knowing involves immediate, relational, and transcendent stages or levels. The poetic mind, like the ordinary mind, has at least two types of experience: The first consists largely of feeling (falling in love, smelling the cooking, hearing the noise of the typewriter), the second largely of thought (reading Spinoza). The first type of experience is sensuous, and it is also to a great extent monistic or immediate, for it does not require mediation through the mind; it exists before intellectual analysis, before the falling apart of experience into experiencer and experienced. The second type of experience, in contrast, is intellectual (to be known at all, it must be mediated through the mind) and sharply dualistic, in that it involves a breaking down of experience into subject and object. In the mind of the ordinary person, these two types of experience are and remain disparate. In the mind of the poet, these disparate experiences are somehow transcended and amalgamated into a new whole, a whole beyond and yet including subject and object, mind and matter. Eliot illustrates his explanation of poetic epistemology by saying that John Donne did not simply feel his feelings and think his thoughts; he felt his thoughts and thought his feelings. He was able to "feel his thought as immediately as the odour of a rose." Immediately" in this famous simile is a technical term in philosophy, used with precision; it means unmediated through mind, unshattered into subject and object. Falling in love and reading Spinoza typify Eliot's own experiences in the years in which he was writing The Waste Land. These were the exciting and exhausting years in which he met Vivien Haigh-Wood and consummated a disastrous marriage, the years in which he was deeply involved in reading F. H. Bradley, the years in which he was torn between the professions of philosophy and poetry and in which he was in close and frequent contact with such brilliant and stimulating figures as Bertrand Russell and Ezra Pound, the years of the break from his family and homeland, the years in which in every area of his life he seemed to be between broken worlds. The experiences of these years constitute the material of The Waste Land. The relevant biographical details need not be reviewed here, for they are presented in the introduction to The Waste Land Facsimile. For our purposes, it is only necessary to acknowledge what Eliot himself acknowledged: the material of art is always actual life. At the same time, it should also be noted that material in itself is not art. As Eliot argued in his review of Ulysses, "in creation you are responsible for what you can do with material which you must simply accept." For Eliot, the given material included relations with and observations of women, in particular, of his bright but seemingly incurably ill wife Vivien(ne).

We have come to this strange cultural moment where food is both tool and weapon. I am grateful for it. My enter life I knew, and many others knew, that our daily bread was itself a kind of scripture of our origins, a taste track of our lives. It is a lie that food is just fuel. It has always had layers of meaning, and humans for the most part despise meaningless food. In America, and especially the American South, 'race' endures alongside the sociopolitics of food; it is not a stretch to say that that race is both on and at the Southern table. But if it is on the table alone we have learned nothing; we continue to reduce each other to stereotypical essences. It is not enough to be white at the table. It is not enough to be black at the table. It is not enough to be 'just human' at the table. Complexity must come with us - in fact it will invite itself to the feast whether we like it or not. We can choose to acknowledge the presence of history, economics, class, cultural forces, and the idea of race in shaping our experience, or we can languish in circuitous arguments over what it all means and get nowhere. I present my journey to you as a means out of the whirlwind, an attempt to tell as much truth as time will allow.

He has already mastered (or become quite proficient at) a number of skills and techniques such as braises, fricassees, roasting, searing, and sautéing. He was already well versed in pie and pastry making, so teaching him laminated pastry and more difficult cakes and confectionary has proceeded much faster than I anticipated. (I suspect Helena feels the same, though she always pretends to be nonplussed at his progress.) His knowledge and interest in the dishes of other cultures also continues to surprise me. His empanadas, it seems, were only the tip of the bavarois. He makes a delightful curry after the East Indian style, and his fried plantains (both the sweet maduros and the crispy double-fried green ones) have become my new favorite snack before our evening meal. You would love them, Nanay, I am certain. Nanay, I've also taught him most of the rice dishes in my repertoire (as Helena continues to find rice to be rather lowly---though she eats risotto and paella readily enough when they're on the table), and although he was surprised when I first showed him plain, unadulterated rice as you make it, he soon gobbled it up and has been experimenting with more Eastern-inspired rice dishes and desserts and puddings ever since.

1 cup of ordinary white flour a pinch of salt 2 eggs 2½ cups of milk and water (1½ cups of milk and 1 cup of water mixed) 1 tablespoon of either vegetable oil or melted butter (You’ll also need some granulated sugar and a couple of lemons to put on the pancakes, along with other things like jams and possibly even maple syrup because you’re American.) Put the flour and salt in a mixing bowl. Crack the eggs in and whisk/fork the egg into the flour. Slowly add the milk/water mixture, stirring as you go, until there are no lumps and you have a liquid the consistency of a not-too-thick cream. Then put the mixture in the fridge overnight. Grease or butter or oil a nonstick frying pan. Heat it until it’s really hot (375 degrees according to one website, but basically, it has to be hot for the pancake to become a pancake. And these are crepes, French style, not thick American round pancakes). Stir the mixture you just took from the fridge thoroughly because the flour will all be at the bottom. Get an even consistency. Then ladle some mixture into the pan, thinly covering the bottom of the pan. When the underside of the pancake is golden, flip it (or, if you are brave, toss it). Cook another 30 seconds on the other side. For reasons I do not quite understand (although pan heat is probably the reason), the first one is always a bit disappointing. Often it’s a burnt, sludgy, weird thing, always, in my family, eaten by the cook (which was me). Just keep going, and the rest will be fine. Sprinkle sugar in the middle. And then squeeze some lemon juice on, preferably from a lemon. Then wrap it like a cigar and feed it to a child. (You can experiment with other things in the middle, like Nutella or jam or even maple syrup—but remember that these pancakes are not syrup-absorbent like American-style pancakes.) This is a very peculiar interview, Joe. Let me know how the pancakes come out.

coconut sunblock, a five-year-old showing you the spot where his front tooth used to be, a home-cooked meal, when your love kisses that exact spot on your neck, a grandmother’s handwriting, a job well done, the kindness of strangers, the human spirit, an Appaloosa horse, the ritual of your faith, laughing until you pee your pants a little, holiday dessert tables, first birthday parties, a perfect cup of coffee with a view. What’s good will always be good, and one of the most awful, beautiful things about the hard seasons is that unless we experience hardship, we’ll never truly appreciate and remember the good that was always good.

The more I experimented, the more I wanted to discover flavor, texture, scent. Gently toasting spices. Mixing herbs. My immediate instincts were toward anything like comfort food, the hallmarks of which were a moderate warmth and a sloppy, squelching quality: soups, stews, casseroles, tagines, goulashes. I glazed cauliflower with honey and mustard, roasted it alongside garlic and onions to a sweet gold crisp, then whizzed it up in a blender. I graduated to more complicated soups: Cuban black bean required slow cooking with a full leg of ham, the meat falling almost erotically away from the bone, swirled up in a thick, savory goo. Italian wedding soup was a favorite, because it looked so fundamentally wrong- the egg stringy and half cooked, swimming alongside thoughtlessly tossed-in stale bread and not-quite-melted strips of Parmesan. But it was delicious, the peculiar consistency and salty heartiness of it. Casseroles were an exercise in patience. I'd season with sprigs of herbs and leave them ticking over, checking up every half hour or so, thrilled by the steamy waves of roasting tomatoes and stewed celery when I opened up the oven. Seafood excited me, but I felt I had too much to learn. The proximity of Polish stores resulted in a weeklong obsession with bigos- a hunter's stew made with cabbage and meat and garnished with anything from caraway seeds to juniper berries.

But Aunt Petunia didn’t know what was hidden under the loose floorboard upstairs. She had no idea that Harry was not following the diet at all. The moment he had got wind of the fact that he was expected to survive the summer on carrot sticks, Harry had sent Hedwig to his friends with pleas for help, and they had risen to the occasion magnificently. Hedwig had returned from Hermione’s house with a large box stuffed full of sugar-free snacks. (Hermione’s parents were dentists.) Hagrid, the Hogwarts gamekeeper, had obliged with a sack full of his own homemade rock cakes. (Harry hadn’t touched these; he had had too much experience of Hagrid’s cooking.) Mrs. Weasley, however, had sent the family owl, Errol, with an enormous fruitcake and assorted meat pies.

There are food stations around the room, each representing one of the main characters. The Black Widow station is all Russian themed, with a carved ice sculpture that delivers vodka into molded ice shot glasses, buckwheat blini with smoked salmon and caviar, borsht bite skewers, minipita sandwiches filled with grilled Russian sausages, onion salad, and a sour cream sauce. The Captain America station is, naturally, all-American, with cheeseburger sliders, miniwaffles topped with a fried chicken tender and drizzled with Tabasco honey butter, paper cones of French fries, mini-Chicago hot dogs, a mac 'n' cheese bar, and pickled watermelon skewers. The Hulk station is all about duality and green. Green and white tortellini, one filled with cheese, the other with spicy sausage, skewered with artichoke hearts with a brilliant green pesto for dipping. Flatbreads cooked with olive oil and herbs and Parmesan, topped with an arugula salad in a lemon vinaigrette. Mini-espresso cups filled with hot sweet pea soup topped with cold sour cream and chervil. And the dessert buffet is inspired by Loki, the villain of the piece, and Norse god of mischief. There are plenty of dessert options, many of the usual suspects, mini-creme brûlée, eight different cookies, small tarts. But here and there are mischievous and whimsical touches. Rice Krispies treats sprinkled with Pop Rocks for a shocking dining experience. One-bite brownies that have a molten chocolate center that explodes in the mouth. Rice pudding "sushi" topped with Swedish Fish.

This is an art I can enjoy. There is a kind of sorcery in all cooking; in the choosing of ingredients, the process of mixing, grating, melting, infusing, and flavoring, the recipes taken from ancient books, the traditional utensils- the pestle and mortar with which my mother made her incense turned to a more homely purpose, her spices and aromatics giving up their subtleties to a baser, more sensual magic. And it is partly the transience of it delights me; so much loving preparation, so much art and experience, put into a pleasure that can last only a moment, and which only a few will ever fully appreciate. My mother always viewed my interest with indulgent contempt. To her, food was no pleasure but a tiresome necessity to be worried over, a tax on the price of our freedom. I stole menus from restaurants and looked longingly into patisserie windows. I must have been ten years old- maybe older- before I first tasted real chocolate. But still the fascination endured. I carried recipes in my head like maps. All kinds of recipes: torn from abandoned magazines in busy railway stations, wheedled from people on the road, strange marriages of my own confection. Mother with her cards, her divinations, directed our mad course across Europe. Cookery cards anchored us, placed landmarks on the bleak borders. Paris smells of baking bread and croissants; Marseille of bouillabaisse and grilled garlic. Berlin was Eisbrei with sauerkraut and Kartoffelsalat, Rome was the ice cream I ate without paying in a tiny restaurant beside the river.

I go to one of my favorite Instagram profiles, the.korean.vegan, and I watch her last video, in which she makes peach-topped tteok. The Korean vegan, Joanne, cooks while talking about various things in her life. As she splits open a peach, she explains why she gave up meat. As she adds lemon juice, brown sugar, nutmeg, a pinch of salt, cinnamon, almond extract, maple syrup, then vegan butter and vegan milk and sifted almond and rice flour, she talks about how she worried about whitewashing her diet, about denying herself a fundamental part of her culture, and then about how others don't see her as authentically Korean since she is a vegan. I watch other videos by Joanne, soothed by her voice into feeling human myself, and into craving the experiences of love she talks of and the food she cooks as she does. I go to another profile, and watch a person's hands delicately handle little knots of shirataki noodles and wash them in cold water, before placing them in a clear oden soup that is already filled with stock-boiled eggs, daikon, and pure white triangles of hanpen. Next, they place a cube of rice cake in a little deep-fried tofu pouch, and seal the pouch with a toothpick so it looks like a tiny drawstring bag; they place the bag in with the other ingredients. "Every winter my mum made this dish for me," a voice says over the video, "just like how every winter my grandma made it for my mum when she was a child." The person in the video is half Japanese like me, and her name is Mei; she appears on the screen, rosy cheeked, chopsticks in her hand, and sits down with her dish and eats it, facing the camera. Food means so much in Japan. Soya beans thrown out of temples in February to tempt out demons before the coming of spring bring the eater prosperity and luck; sushi rolls eaten facing a specific direction decided each year bring luck and fortune to the eater; soba noodles consumed at New Year help time progress, connecting one year to the next; when the noodles snap, the eater can move on from bad events from the last year. In China too, long noodles consumed at New Year grant the eater a long life. In Korea, when rice-cake soup is eaten at New Year, every Korean ages a year, together, in unison. All these things feel crucial to East Asian identity, no matter which country you are from.

The summer, in some climates, makes possible to man a sort of Elysian life. Fuel, except to cook his Food, is then unnecessary; the sun is his fire, and many of the fruits are sufficiently cooked by its rays; while Food generally is more various, and more easily obtained, and Clothing and Shelter are wholly or half unnecessary. At the present day, and in this country, as I find by my own experience, a few implements, a knife, an axe, a spade, a wheelbarrow, etc., and for the studious, lamplight, stationery, and access to a few books, rank next to necessaries, and can all be obtained at a trifling cost. Yet some, not wise, go to the other side of the globe, to barbarous and unhealthy regions, and devote themselves to trade for ten or twenty years, in order that they may live—that is, keep comfortably warm—and die in New England at last.

Chef Ayden says you have something special. An 'affinity with the things that come from the dirt,' he says. A master of spices. And coming from Ayden that means a lot. He doesn't usually believe in natural inclinations. Only in working hard enough to make the hard work seem effortless. Is it true about you?" I know my eyebrows look about ready to parachute off my face. "You mean the bay-leaf thing?" "No more oil, that's good." She takes the bowl of marinated octopus from my hand, covers it with a red cloth, and puts it in the fridge. "The 'bay-leaf thing' is exactly what I mean. You're new to Spain. From what your teacher tells me, not many of you have had exposure to world cuisines. Yet, you know a variety of herb that looks and smells slightly different when found outside of this region. I'm sure you've probably seen it in other ways. You've probably mixed spices together no one told you would go together. Cut a vegetable in a certain way that you believe will render it more flavorful. You know things that no one has taught you, sí?" I shake my head no at her. 'Buela always said I had magic hands but I've never said it out loud about myself. And I don't know if I believed it was magic as much as I believed I'm a really good cook. But she is right; most of my experimenting is with spices. "My aunt Sarah sends me recipes that I practice with. And I watch a lot on Food Network. Do you have that channel here? It's really good. They have this show called Chopped-" Chef Amadí puts down the rag she was wiping down the counter with and takes my hands in hers. Studies my palms. "Chef Ayden tells me you have a gift. If you don't want to call it magic, fine. You have a gift and it's probably changed the lives of people around you. When you cook, you are giving people a gift. Remember that.

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

[Northerners] took over the Southern myth and themselves began to revel in it. This acceptance was to culminate in Gone With the Wind, the enormous success of which novel makes a curious counterbalance to that of Uncle Tom's Cabin. But it began in the Century of the eighties with the stories of Thomas Nelson Page. Though Page had been only twelve at the end of the Civil War, so had had little experience of the old regime, he really invented for the popular mind Old Massa and Mistis and Meh Lady, with their dusky-skinned adoring retainers. The Northerners, after the shedding of so much blood, illogically found it soothing to be told that slavery had not been so bad, that the Negroes were a lovable but simple race, whose business was to work for whites. And Page also struck in his stories a note of reconciliation that everybody wanted to hear: he cooked up romances between young Northern officers, as gentlemanly as any Southerner, and spirited plantation beauties who might turn out to be the young men's cousins and who in any case would marry them after the war.

We who are called royal are those who speak for our people to the powers of the earth and sky, as those powers transmit their will through us to the people. We are go-betweens. The chief duty of a king is to perform the rites of praise and placation as they should be performed, to observe care and ceremony and so understand and make known the will of the powers that are greater than we are. It is the king who tells the farmer when to plow, when to plant, when to harvest, when the cattle should go up to the hills and when they should return to the valleys, as he learns these things from his experience and his service at the altars of earth and sky. In the same way it is the mother of the family who tells her household when to rise, what work to do, what food to prepare and cook, and when to sit to eat it, having learned these things from her experience and her service at the altars of her Lares and Penates. So peace is maintained and things go well, in the kingdom and in the house. Both Aeneas and I had grown up in this responsibility, and it was dear to us both.

the sociologist Sun Liping from Beijing’s Tsinghua University identified three techniques for “mind control.”33 One central technique is the control of news sources: “The meal you cook can never be better than the rice you cook it with.” The system successfully blocks information from outside and replaces it with “patriotic education.” Hence, for example, the ubiquitous narrative in which China’s “special national circumstances” have made the country into a unique place unlike anywhere else in the world, and which requires the Party to rule in the precise way China’s subjects are currently experiencing. Second, the system starts building the parameters for your thought when you’re very young, changing the way in which you ask questions and steering you into predetermined channels. Once you have swallowed and internalized what the Party has fed you, says Sun Liping, you can’t even ask certain questions: they lie outside your realm of experience and powers of imagination. And third, the system inspires the kind of fear that suppresses awkward questions: “If you don’t swallow all this, you’ll be punished.

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.

Separately they surveyed their individual plates, trying to decide which item was most likely to be edible. They arrived at the same conclusion at the same moment; both of them picked up a strip of bacon and bit into it. Noisy crunching and cracking sounds ensued-like those of a large tree breaking in half and falling. Carefully avoiding each other’s eyes, they continued crunching away until they’d both eaten all the bacon on their plates. That finished, Elizabeth summoned her courage and took a dainty bite of egg. The egg tasted like tough, salted wrapping paper, but Elizabeth chewed manfully on it, her stomach churning with humiliation and a lump of tears starting to swell in her throat. She expected some scathing comment at any moment from her companion, and the more politely he continued eating, the more she wished he’d revert to his usual unpleasant self so that she’d at least have the defense of anger. Lately everything that happened to her was humiliating, and her pride and confidence were in tatters. Leaving the egg unfinished, she put down her fork and tried the biscuit. After several seconds of attempting to break a piece off with her fingers she picked up her knife and sawed away at it. A brown piece finally broke loose; she lifted it to her mouth and bit-but it was so tough her teeth only made grooves on the surface. Across the table she felt Ian’s eyes on her, and the urge to weep doubled. “Would you like some coffee?” she asked in a suffocated little voice. “Yes, thank you.” Relieved to have a moment to compose herself, Elizabeth arose and went to the stove, but her eyes blurred with tears as she blindly filled a mug with freshly brewed coffee. She brought it over to him, then sat down again. Sliding a glance at the defeated girl sitting with her head bent and her hands folded in her lap, Ian felt a compulsive urge to either laugh or comfort her, but since chewing was requiring such an effort, he couldn’t do either. Swallowing the last piece of egg, he finally managed to say, “That was…er…quite filling.” Thinking perhaps he hadn’t found it so bad as she had, Elizabeth hesitantly raised her eyes to his. “I haven’t had a great deal of experience with cooking,” she admitted in a small voice. She watched him take a mouthful of coffee, saw his eyes widen with shock-and he began to chew the coffee. Elizabeth lurched to her feet, squired her shoulders, and said hoarsely, “I always take a stroll after breakfast. Excuse me.” Still chewing, Ian watched her flee from the house, then he gratefully got rid of the mouthful of coffee grounds.

My Little Pony Game Helps You Get A Creator With My Little Pony games, you can enjoy many categories such as Dress Up games, Makeover games, riding games, racing games,...Each game brings you the different sentiments and it depends on your hobby that you can choose the suitable game for your free time. At our website, there are many My Little Pony games with full My Little Pony characters and you can meet them such as Twilight Sparkle, Rarity, Fluttershy, Rainbow Dash, Pinkie Pie and Applejack,,They have the good friendship and relations as well. Now, you will go to our new game called My little pony hairstyle. This is a creator game for you that you can get an opportunity to make new hair for Rainbow Dash. As you know, she has a hairstyle attached to her name. Now, you will help her to change Little about her hairstyle. Not difficult to play this game , you just use your mouse and follow step by step instruction that you can find in this game at our website. I can tell more here to help you play this game easier. In the first game, you will choose a hairstyle in six styles. Then you will choose the color for her hair. You can take one in ten colors in this game such as blue, green, red, purple, yellow, light purple,.. And you mix color as your favorite color. With each my little pony character, you can see the different personality and fashion style. My little pony Rainbow Dash has always the unique hairstyle with the mixing color. This is the creator game because you can show your fashion style about the hair. Besides the dress up game and make up games, we have others games categories such as riding, racing, caring, cooking, fighting,,,All are free here, you can enjoy them at anytime and anywhere. Please recommend our website to your friends as well, you will have the more human counterpart. You will have the good experience, adventure when you come to our website. We provide also descendants games, Elsa games, Daby games, Io games,...It depends on the age, the hobby that you can choose the game in your free time. You can enjoy the life as a child with our games and forget all the worries and stress in your life. I hope that you will like our games as well. My Little Pony Angry is a puzzle game and your task in this game is to use your mouse to drag and drop the pieces and make a complete My Little Pony pictures. In this game, you will get an opportunity to meet again six main My Little Pony such as Applejack, Rainbow Dash, Pinkie Pie, Fluttershy, Rarity, and Twilight Sparkle of the cartoon My Little Pony, they are all very aggressive and angry. We think that this way they want to scare off enemies from Ponyville. You know that My Little Pony or Friendship Is Magic has the content that tells about six main My Little Pony and other supporting characters but with My Little Pony, the content focuses primarily on Twilight Sparkle and her friends, they find out the way to rescue Equestria Land. Each My Little Pony game can give you a good lessons about family, friends, relationship...This is a cheap entertainment and designed for everyone. I hope that you can get the perfectime here and we can make the relationship thank to My Little Pony games on our website. Have fun on our site Gamesmylittlepony.com

I’ve been so mean to my body, outright hateful. I disparage her and call her names, I loathe parts of her and withhold care. I insist on physical standards she can never reach, for that is not how she is even made, but I detest her weakness for not pulling it off. I deny her things she loves depending on the current fad: bread, cheddar cheese, orange juice, baked potatoes. I push her too hard and refuse her enough rest. No matter what she accomplishes, I’m never happy with her. I’ve barely acknowledged her role in every precious experience of my life. I look at her with contempt. And yet every morning, no matter how terrible I have been to her, she gets us out of bed, nurtures the family, meets the needs of the day. She tells me when I am hungry or tired and sends special red-alert signals when I am overwhelmed or scared. She has safely gotten me to and from a thousand cities with fresh energy. She flushes with red wine, which she loves, which is pretty cute. She walked the Cliffs of Moher in Ireland, the red dirt of Uganda, the steep opulence of Santorini, the ruins of Pompeii. She senses danger, trouble, land mines; she is never wrong. Every single time, she tells me when not to say something. She has cooked ten thousand meals. She prays without being told to; sometimes I realize she is whispering to God for us. She walks and cooks and lifts and hugs and types and drives and cleans and holds babies and rests and laughs and does everything in her power to live another meaningful, connected day on this earth. She sure does love me and my life and family. Maybe it is time to stop hating her and just love her back.

Early on it is clear that Addie has a rebellious streak, joining the library group and running away to Rockport Lodge. Is Addie right to disobey her parents? Where does she get her courage? 2. Addie’s mother refuses to see Celia’s death as anything but an accident, and Addie comments that “whenever I heard my mother’s version of what happened, I felt sick to my stomach.” Did Celia commit suicide? How might the guilt that Addie feels differ from the guilt her mother feels? 3. When Addie tries on pants for the first time, she feels emotionally as well as physically liberated, and confesses that she would like to go to college (page 108). How does the social significance of clothing and hairstyle differ for Addie, Gussie, and Filomena in the book? 4. Diamant fills her narrative with a number of historical events and figures, from the psychological effects of World War I and the pandemic outbreak of influenza in 1918 to child labor laws to the cultural impact of Betty Friedan. How do real-life people and events affect how we read Addie’s fictional story? 5. Gussie is one of the most forward-thinking characters in the novel; however, despite her law degree she has trouble finding a job as an attorney because “no one would hire a lady lawyer.” What other limitations do Addie and her friends face in the workforce? What limitations do women and minorities face today? 6. After distancing herself from Ernie when he suffers a nervous episode brought on by combat stress, Addie sees a community of war veterans come forward to assist him (page 155). What does the remorse that Addie later feels suggest about the challenges American soldiers face as they reintegrate into society? Do you think soldiers today face similar challenges? 7. Addie notices that the Rockport locals seem related to one another, and the cook Mrs. Morse confides in her sister that, although she is usually suspicious of immigrant boarders, “some of them are nicer than Americans.” How does tolerance of the immigrant population vary between city and town in the novel? For whom might Mrs. Morse reserve the term Americans? 8. Addie is initially drawn to Tessa Thorndike because she is a Boston Brahmin who isn’t afraid to poke fun at her own class on the women’s page of the newspaper. What strengths and weaknesses does Tessa’s character represent for educated women of the time? How does Addie’s description of Tessa bring her reliability into question? 9. Addie’s parents frequently admonish her for being ungrateful, but Addie feels she has earned her freedom to move into a boardinghouse when her parents move to Roxbury, in part because she contributed to the family income (page 185). How does the Baum family’s move to Roxbury show the ways Betty and Addie think differently from their parents about household roles? Why does their father take such offense at Herman Levine’s offer to house the family? 10. The last meaningful conversation between Addie and her mother turns out to be an apology her mother meant for Celia, and for a moment during her mother’s funeral Addie thinks, “She won’t be able to make me feel like there’s something wrong with me anymore.” Does Addie find any closure from her mother’s death? 11. Filomena draws a distinction between love and marriage when she spends time catching up with Addie before her wedding, but Addie disagrees with the assertion that “you only get one great love in a lifetime.” In what ways do the different romantic experiences of each woman inform the ideas each has about love? 12. Filomena and Addie share a deep friendship. Addie tells Ada that “sometimes friends grow apart. . . . But sometimes, it doesn’t matter how far apart you live or how little you talk—it’s still there.” What qualities do you think friends must share in order to have that kind of connection? Discuss your relationship with a best friend. Enhance

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,