Dish Party Quotes

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

This is an extra letter in the middle of the month because I'm rather lonely tonight. It's awfully stormy; the snow is beating against my tower. All the lights are out on the campus, but I drank black coffee and I can't go to sleep. I had a supper party this evening consisting of Sallie and Julia and Leonora Fenton - and sardines and toasted muffins and salad and fudge and coffee. Julia said she'd had a good time, but Sallie stayed to help wash the dishes.

Beyond the table, there is an altar, with candles lit for Billie Holiday and Willa Carter and Hypatia and Patsy Cline. Next to it, an old podium that once held a Bible, on which we have repurposed an old chemistry handbook as the Book of Lilith. In its pages is our own liturgical calendar: Saint Clementine and All Wayfarers; Saints Lorena Hickok and Eleanor Roosevelt, observed in the summer with blueberries to symbolize the sapphire ring; the Vigil of Saint Juliette, complete with mints and dark chocolate; Feast of the Poets, during which Mary Oliver is recited over beds of lettuce, Kay Ryan over a dish of vinegar and oil, Audre Lorde over cucumbers, Elizabeth Bishop over some carrots; The Exaltation of Patricia Highsmith, celebrated with escargots boiling in butter and garlic and cliffhangers recited by an autumn fire; the Ascension of Frida Khalo with self-portraits and costumes; the Presentation of Shirley Jackson, a winter holiday started at dawn and ended at dusk with a gambling game played with lost milk teeth and stones. Some of them with their own books; the major and minor arcana of our little religion.

They’re called sock puppets. We create armies of artificial online personas – user accounts that espouse views certain interested parties want espoused. We flood forums, online comment sections, social media. ... It’s amazing what a few people and a little money can accomplish online. Our puppets have turned whole elections. … Everything the public sees is managed. If there’s a valuable brand to protect – whether it’s a person or a dish soap – these fuckers are out there protecting it, shaping the narrative. I mean… who the hell follows dish soap on Twitter? How does anyone believe that shit’s real? (p. 292-294)

nothing like that. it had more to do with his face. which, although presentable, gave me the feeling that his every expression had been thrown together on the spur of the moment. like mismatched dishes set out in make-do fashion on a party table.

In Floral Heights and the other prosperous sections of Zenith, especially in the “young married set,” there were many women who had nothing to do. Though they had few servants, yet with gas stoves, electric ranges and dish-washers and vacuum cleaners, and tiled kitchen walls, their houses were so convenient that they had little housework, and much of their food came from bakeries and delicatessens. They had but two, one, or no children; and despite the myth that the Great War had made work respectable, their husbands objected to their “wasting time and getting a lot of crank ideas” in unpaid social work, and still more to their causing a rumor, by earning money, that they were not adequately supported. They worked perhaps two hours a day, and the rest of the time they ate chocolates, went to the motion-pictures, went window-shopping, went in gossiping twos and threes to card-parties, read magazines, thought timorously of the lovers who never appeared, and accumulated a splendid restlessness which they got rid of by nagging their husbands. The husbands nagged back.

Luckily, I had figured out that life was not a banquet at all but a potluck. A party celebrating nothing but the desire to be together, where everyone brings what they have, what they are able to at any given time, and it is accepted with equal love and equanimity. You can arrive with hot dogs because you are just too tired or too poor to bring anything else, or you can bring the fancier, most elaborate dish in the world, and plenty of it, to share with people who brought the three-bean salad they clearly got at the grocery store. People do the best they can, at any given time. That's the thing to remember.

When I was doing the Mademoiselle application my husband would peer over my shoulder and say, "What are you doing competing with the best brains in the country? Why don't you just wash the dishes?" When the telegram came from Mademoiselle, I ran outside and shouted, "Guess who has the best brains in the country?

Important Tip: Avoid arsenic in any dishes. Seems that a dead guest has a way of putting a damper on a party. Go figure.

It suddenly seemed astonishing that people should meet especially to eat together — because food goes into the mouth and talk comes out. And if you watch people eating and talking — really watch them — it is a very peculiar sight: hands so busy, forks going up and down, swallowings, words coming out between mouthfuls, jaws working like mad. The more you look at a dinner party, the odder it seems — all the candlelit faces, hands with dishes coming over shoulders, the owners of the hands moving round quietly taking no part in the laughter and conversation.

I took Miss Stanwyck home and had a great time listening to her dish the party and everyone there. We went in for a nightcap, and I ended up spending the night. We enjoyed each other’s company to the fullest.

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

And then autumn, the first autumn, our first autumn, the first squash dish, the sweaters, the burning smell of the space heater, never leaving the heavy blankets, the scent of smoke that reminds me of being a Girl Scout and being twelve and camping with girls who hate me.

When she was older, after ten or so, she could tell she was being useful, but as a small child she was tolerated (only just, she knew) by this whirlwind of efficiency that was her mother organizing a party. Still she insisted on arranging fruit on a dish, or disposing ashtrays around the house, while her mother reduced her pace to Alice's. At least while "helping," Alice did not feel quite so much as if she were a tiny creature on top of a great wave, frantically and hopelessly signalling to her mother, who stood indifferently on the shore, not noticing her.

I glanced back down at my bathing suit, thought about my house, the dirty dishes in the sink, my tampon box on top of the toilet, the remnants of Ben’s and my mani-pedi party still on the coffee table, mail scattered on the table… this was bad. I took off running, the white-linen-panted gay close on my water-pruned heels.

The Chablis runs smooth throughout. Then the vol-au-vents, light as a puff of summer air, then elderflower sorbet followed by plateau de fruits de mer with grilled langoustines, gray shrimps, prawns, oysters, berniques, spider crabs and the bigger torteaux- which can nip off a man's fingers as easily as I could nip a stem of rosemary- winkles, palourdes, and atop it all a giant black lobster, regal on its bed of seaweed. The huge platter gleams with reds and pinks and sea greens and pearly whites and purples, a mermaid's cache of delicacies that gives off a nostalgic salt smell, like childhood days at the seaside. We distribute crackers for the crab claws, tiny forks for the shellfish, dishes of lemon wedges and mayonnaise.

When I set a dish in front of someone, when I take somebody by the hand and walk them through the plaza of a Korean supermarket or restaurant or my mother's kitchen, I'm not there to feed them something new. Our recipes are not party tricks. I'm trying to share something rich, and old, and long-simmered. Something beyond the names for things. Something about comfort and tenderness, something familiar, save for perhaps in another language.

HYGGE TIP: CREATE A COOKING CLUB A few years ago, I wanted to create some kind of system that would mean I would get to see some of my good friends on a regular basis, so we formed a cooking club. This was in part prompted by my work, as the importance of our relationships always emerges as a key indicator of why some people are happier than others. Furthermore, I wanted to organize the cooking club in a way that maximized the hygge. So instead of taking turns being the host and cooking for the five or six other people, we always cook together. That is where the hygge is. The rules are simple. Each time there is a theme, or a key ingredient—for example, duck or sausages—each person brings ingredients to make a small dish to fit the theme. It creates a very relaxed, informal, egalitarian setting, where no one person has to cater for the guests—or live up to the standards of the last fancy dinner party.

sufficiently novel it was described from scratch – ‘this is really an open-faced tart’ – and recommended as the ‘masterpiece’ that would provide the ‘climax’ to any cocktail party. Not only did ‘real men’ forgo quiche; all Australians did. Sydney appears to be a small town, where everyone knew each other. The authors – Ted Moloney and Deke Coleman – were able to reveal how individual dishes first arrived. Steak Diane, they say, was introduced to the country by a chef called Tony Clerici. There are only two private homes,

In Middlemarch a wife could not long remain ignorant that the town held a bad opinion of her husband. No feminine intimate might carry her friendship so far as to make a plain statement to the wife of the unpleasant fact known or believed about her husband; but when a woman with her thoughts much at leisure got them suddenly employed on something grievously disadvantageous to her neighbors, various moral impulses were called into play which tended to stimulate utterance. Candor was one. To be candid, in Middlemarch phraseology, meant, to use an early opportunity of letting your friends know that you did not take a cheerful view of their capacity, their conduct, or their position; and a robust candor never waited to be asked for its opinion. Then, again, there was the love of truth--a wide phrase, but meaning in this relation, a lively objection to seeing a wife look happier than her husband's character warranted, or manifest too much satisfaction in her lot--the poor thing should have some hint given her that if she knew the truth she would have less complacency in her bonnet, and in light dishes for a supper-party. Stronger than all, there was the regard for a friend's moral improvement, sometimes called her soul, which was likely to be benefited by remarks tending to gloom, uttered with the accompaniment of pensive staring at the furniture and a manner implying that the speaker would not tell what was on her mind, from regard to the feelings of her hearer. On the whole, one might say that an ardent charity was at work setting the virtuous mind to make a neighbor unhappy for her good.

Let’s go see.” “Wait,” said Jack. He turned more pages of the book. “I want to see what’s really going on, Jack. Not what’s in the book,” said Annie. “But look at this!” said Jack. He pointed to a picture of a big party. Men were standing by the door, playing drums and horns. He read: Fanfares were played to announce different dishes in a feast. Feasts were held in the Great Hall. “You can look at the book. I’m going to the real feast,” said Annie. “Wait,” said Jack, studying the picture. It showed boys his age carrying trays of food. Whole pigs. Pies. Peacocks with all their feathers. Peacocks?

and confused if someone does not appreciate their niceness. Others often sense this and avoid giving them feedback not only, effectively blocking the nice person’s emotional growth, but preventing risks from being taken. You never know with a nice person if the relationship would survive a conflict or angry confrontation. This greatly limits the depths of intimacy. And would you really trust a nice person to back you up if confrontation were needed? 3. With nice people you never know where you really stand. The nice person allows others to accidentally oppress him. The “nice” person might be resenting you just for talking to him, because really he is needing to pee. But instead of saying so he stands there nodding and smiling, with legs tightly crossed, pretending to listen. 4. Often people in relationship with nice people turn their irritation toward themselves, because they are puzzled as to how they could be so upset with someone so nice. In intimate relationships this leads to guilt, self-hate and depression. 5. Nice people frequently keep all their anger inside until they find a safe place to dump it. This might be by screaming at a child, blowing up a federal building, or hitting a helpless, dependent mate. (Timothy McVeigh, executed for the Oklahoma City bombing, was described by acquaintances as a very, very nice guy, one who would give you the shirt off his back.) Success in keeping the anger in will often manifest as psychosomatic illnesses, including arthritis, ulcers, back problems, and heart disease. Proper Peachy Parents In my work as a psychotherapist, I have found that those who had peachy keen “Nice Parents” or proper “Rigidly Religious Parents” (as opposed to spiritual parents), are often the most stuck in chronic, lowgrade depression. They have a difficult time accessing or expressing any negative feelings towards their parents. They sometimes say to me “After all my parents did for me, seldom saying a harsh word to me, I would feel terribly guilty complaining. Besides, it would break their hearts.” Psychologist Rollo May suggested that it is less crazy-making to a child to cope with overt withdrawal or harshness than to try to understand the facade of the always-nice parent. When everyone agrees that your parents are so nice and giving, and you still feel dissatisfied, then a child may conclude that there must be something wrong with his or her ability to receive love. -§ Emotionally starving children are easier to control, well fed children don’t need to be. -§ I remember a family of fundamentalists who came to my office to help little Matthew with his anger problem. The parents wanted me to teach little Matthew how to “express his anger nicely.” Now if that is not a formula making someone crazy I do not know what would be. Another woman told me that after her stinking drunk husband tore the house up after a Christmas party, breaking most of the dishes in the kitchen, she meekly told him, “Dear, I think you need a breath mint.” Many families I work with go through great anxiety around the holidays because they are going to be forced to be with each other and are scared of resuming their covert war. They are scared that they might not keep the nice garbage can lid on, and all the rotting resentments and hopeless hurts will be exposed. In the words to the following song, artist David Wilcox explains to his parents why he will not be coming home this Thanksgiving: Covert War by David Wilcox

Vincent reserved the trick of seeming to argue against his own interests for large parties of eight to twelve people. His technique was veined with genius. When it was time for the first person, normally a woman, to order, he went into his act. No matter what she picked, Vincent reacted identically: his brow furrowed, his hand hovered above his order pad, and after looking quickly over his shoulder for the manager, he leaned conspiratorially toward the table to report in hushed tones for all to hear: “I’m afraid that is not as good tonight as it normally is. Might I recommend, instead, the . . . or the . . . ?” (At this point, Vincent suggested a pair of menu items that were slightly less expensive than the dish the patron had selected.) “They are both excellent tonight.

With this single maneuver, Vincent engaged several important principles of influence. First, even those who did not take his suggestions felt Vincent had done them a favor by offering valuable information to help them order. Everyone felt grateful, and consequently, the rule of of reciprocation worked in his favor when it came time to decide on his gratuity. Besides hiking up the percentage of his tip, Vincent’s ploy also placed him in a position to increase the size of the party’s order. It established him as an authority on the current stores of the house: he clearly knew what was and wasn’t good that night. Moreover—and here is where seeming to argue against his own interests comes in—it proved him to be a trustworthy informant because he recommended dishes slightly less expensive than the one originally ordered. Rather than having appeared to try to line his own pockets, he seemed to have the customers’ best interests at heart.

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

OPTIONS FOR REDUCING While thrift stores such as Goodwill or the Salvation Army can be a convenient way to initially let go, many other outlets exist and are often more appropriate for usable items. Here are some examples: • Amazon.com • Antiques shops • Auction houses • Churches • Consignment shops (quality items) • Craigslist.org (large items, moving boxes, free items) • Crossroads Trading Co. (trendy clothes) • Diggerslist.com (home improvement) • Dress for Success (workplace attire) • Ebay.com (small items of value) • Flea markets • Food banks (food) • Freecycle.org (free items) • Friends • Garage and yard sales • Habitat for Humanity (building materials, furniture, and/or appliances) • Homeless and women’s shelters • Laundromats (magazines and laundry supplies) • Library (books, CDs and DVDs) • Local SPCA (towels and sheets) • Nurseries and preschools (blankets, toys) • Operation Christmas Child (new items in a shoe box) • Optometrists (eyeglasses) • Regifting • Rummage sales for a cause • Salvage yards (building materials) • Schools (art supplies, magazines, dishes to eliminate class party disposables) • Tool co-ops (tools) • Waiting rooms (magazines) • Your curb with a “Free” sign

Nobody ever talked about what a struggle this all was. I could see why women used to die in childbirth. They didn't catch some kind of microbe, or even hemorrhage. They just gave up. They knew that if they didn't die, they'd be going through it again the next year, and the next. I couldn't understand how a woman might just stop trying, like a tired swimmer, let her head go under, the water fill her lungs. I slowly massaged Yvonne's neck, her shoulders, I wouldn't let her go under. She sucked ice through threadbare white terry. If my mother were here, she'd have made Melinda meek cough up the drugs, sure enough. "Mamacita, ay," Yvonne wailed. I didn't know why she would call her mother. She hated her mother. She hadn't seen her in six years, since the day she locked Yvonne and her brother and sisters in their apartment in Burbank to go out and party, and never came back. Yvonne said she let her boyfriends run a train on her when she was eleven. I didn't even know what that meant. Gang bang, she said. And still she called out, Mama. It wasn't just Yvonne. All down the ward, they called for their mothers. ... I held onto Yvonne's hands, and I imagined my mother, seventeen years ago, giving birth to me. Did she call for her mother?...I thought of her mother, the one picture I had, the little I knew. Karin Thorvald, who may or may not have been a distant relation of King Olaf of Norway, classical actress and drunk, who could recite Shakespeare by heart while feeding the chickens and who drowned in the cow pond when my mother was thirteen. I couldn't imagine her calling out for anyone. But then I realized, they didn't mean their own mothers. Not those weak women, those victims. Drug addicts, shopaholics, cookie bakers. They didn't mean the women who let them down, who failed to help them into womanhood, women who let their boyfriends run a train on them. Bingers and purgers, women smiling into mirrors, women in girdles, women in barstools. Not those women with their complaints and their magazines, controlling women, women who asked, what's in it for me? Not the women who watched TV while they made dinner, women who dyed their hair blond behind closed doors trying to look twenty-three. They didn't mean the mothers washing dishes wishing they'd never married, the ones in the ER, saying they fell down the stairs, not the ones in prison saying loneliness is the human condition, get used to it. They wanted the real mother, the blood mother, the great womb, mother of a fierce compassion, a woman large enough to hold all the pain, to carry it away. What we needed was someone who bled, someone deep and rich as a field, a wide-hipped mother, awesome, immense, women like huge soft couches, mothers coursing with blood, mothers big enough, wide enough, for us to hide in, to sink down to the bottom of, mothers who would breathe for is when we could not breathe anymore, who would fight for us, who would kill for us, die for us. Yvonne was sitting up, holding her breath, eyes bulging out. It was the thing she should not do. "Breathe," I said in her ear. "Please, Yvonne, try." She tried to breathe, a couple of shallow inhalations, but it hurt too much. She flopped back on the narrow bed, too tired to go on. All she could do was grip my hand and cry. And I thought of the way the baby was linked to her, as she was linked to her mother, and her mother, all the way back, insider and inside, knit into a chain of disaster that brought her to this bed, this day. And not only her. I wondered what my own inheritance was going to be. "I wish I was dead," Yvonne said into the pillowcase with the flowers I'd brought from home. The baby came four hours later. A girl, born 5:32 PM.

He had in his head a scrapbook of the tastes that had impacted him the most during his travels: goat cheese and olive oil in California, the tropical fruits and chilies of South America, everything that had touched his lips in Japan. When Angelo and Paolo talk about their travels, they turn to the memories- the parties, the people, the crazy times had, always with the metronome of mozzarella beating in the background. But what followed Vito were the flavors- the dishes, the ingredients, and techniques unknown to most of Italy. "When I came back from Japan, there were six kilos of matcha, two kilos of coconut powder, and twelve bottles of Nikka whiskey in my bag. In Rome they stopped me and opened the bag. They thought they had caught me with cocaine. I told the guy to open up the bag and taste." Vito didn't drink Nikka (he and his brothers rarely drink alcohol); instead, he emptied all twelve bottles into a wooden bucket, where he now soaks blue cheese made from sheep's milk to make what he calls formaggio clandestino. He stirs up a spoon of high-grade matcha powder into Dicecca's fresh goat yogurt and sells it in clear plastic tubs, anxious for anyone- a loyal client, a stranger, a disheveled writer- to taste something new.

Tips for Attending a Dinner Party When Your World Has Ended and Another World Is Just Beginning Savor every little spoonful. Put your fork down between bites and actually listen to the conversation bubbling around you. Remember, you’re here for the experience. At the end of your long, languorous evening, should your host refuse you once, even twice, persevere—wash as many dishes as you can! Relish the feeling of the warm water, the steam on your face, the easy certainty of a dirty bowl made clean again. There is always work to be done, so why not do it? Everything can suddenly be taken away, like we’re just birds flying blissfully into a pane of glass. Enjoy the flavor of these intimate kitchen conversations. Ask more questions than you provide answers. When you do speak about yourself, don’t rehash old party material. Be vulnerable! And remember, before you ask your host where to put things, make sure to look in the cabinets and drawers. She won’t mind if her sugar bowl is put away in the wrong place when she wakes up to a kitchen she didn’t have to clean. As for you, you will probably wake up tomorrow, too. The sun will probably rise. Breath will probably move in and out of your lungs, blood will probably pump despite your amazing broken heart. Right now, you have a body, a mind, and a memory that extends backward through time’s infinite doorways. You are an everyday miracle. Enjoy life. Because even with the promise of forever, nothing lasts.

If loneliness or sadness or happiness could be expressed through food, loneliness would be basil. It’s not good for your stomach, dims your eyes, and turns your mind murky. If you pound basil and place a stone over it, scorpions swarm toward it. Happiness is saffron, from the crocus that blooms in the spring. Even if you add just a pinch to a dish, it adds an intense taste and a lingering scent. You can find it anywhere but you can’t get it at any time of the year. It’s good for your heart, and if you drop a little bit in your wine, you instantly become drunk from its heady perfume. The best saffron crumbles at the touch and instantaneously emits its fragrance. Sadness is a knobby cucumber, whose aroma you can detect from far away. It’s tough and hard to digest and makes you fall ill with a high fever. It’s porous, excellent at absorption, and sponges up spices, guaranteeing a lengthy period of preservation. Pickles are the best food you can make from cucumbers. You boil vinegar and pour it over the cucumbers, then season with salt and pepper. You enclose them in a sterilized glass jar, seal it, and store it in a dark and dry place. WON’S KITCHEN. I take off the sign hanging by the first-floor entryway. He designed it by hand and silk-screened it onto a metal plate. Early in the morning on the day of the opening party for the cooking school, he had me hang the sign myself. I was meaning to give it a really special name, he said, grinning, flashing his white teeth, but I thought Jeong Ji-won was the most special name in the world. He called my name again: Hey, Ji-won. He walked around the house calling my name over and over, mischievously — as if he were an Eskimo who believed that the soul became imprinted in the name when it was called — while I fried an egg, cautiously sprinkling grated Emmentaler, salt, pepper, taking care not to pop the yolk. I spread the white sun-dried tablecloth on the coffee table and set it with the fried egg, unsalted butter, blueberry jam, and a baguette I’d toasted in the oven. It was our favorite breakfast: simple, warm, sweet. As was his habit, he spread a thick layer of butter and jam on his baguette and dunked it into his coffee, and I plunked into my cup the teaspoon laced with jam, waiting for the sticky sweetness to melt into the hot, dark coffee. I still remember the sugary jam infusing the last drop of coffee and the moist crumbs of the baguette lingering at the roof of my mouth. And also his words, informing me that he wanted to design a new house that would contain the cooking school, his office, and our bedroom. Instead of replying, I picked up a firm red radish, sparkling with droplets of water, dabbed a little butter on it, dipped it in salt, and stuck it into my mouth. A crunch resonated from my mouth. Hoping the crunch sounded like, Yes, someday, I continued to eat it. Was that the reason I equated a fresh red radish with sprouting green tops, as small as a miniature apple, with the taste of love? But if I cut into it crosswise like an apple, I wouldn't find the constellation of seeds.

What does a mind that is focused on hope look like? I read recently about a woman who had been diagnosed with cancer and was given three months to live. Her doctor told her to make preparations to die, so she contacted her pastor and told him how she wanted things arranged for her funeral service—which songs she wanted to have sung, what Scriptures should be read, what words should be spoken—and that she wanted to be buried with her favorite Bible. But before he left, she called out to him, “One more thing.” “What?” “This is important. I want to be buried with a fork in my right hand.” The pastor did not know what to say. No one had ever made such a request before. So she explained. “In all my years going to church functions, whenever food was involved, my favorite part was when whoever was cleaning dishes of the main course would lean over and say, You can keep your fork. “It was my favorite part because I knew that it meant something great was coming. It wasn’t Jell-O. It was something with substance—cake or pie—biblical food. “So I just want people to see me there in my casket with a fork in my hand, and I want them to wonder, What’s with the fork? Then I want you to tell them, Something better is coming. Keep your fork.” The pastor hugged the woman good-bye. And soon after, she died. At the funeral service people saw the dress she had chosen, saw the Bible she loved, and heard the songs she loved, but they all asked the same question: “What’s with the fork?” The pastor explained that this woman, their friend, wanted them to know that for her—or for anyone who dies in Christ—this is not a day of defeat. It is a day of celebration. The real party is just starting. Something better is coming.

The party spills over with guests, from the ballroom to the front lawn. It’s nighttime, but the house is lit up, bright as the sun. All around me diamonds glitter. We’ve reached that tipping point where everyone is sloshed enough to smile, but not so much they start to slur. There’s almost too many people, almost too much alcohol. Almost too much wealth in one room. It reminds me of Icarus, with his wings of feather and wax. If Icarus had a five-hundred-person guest list for his graduation party. It reminds me of flying too close to the sun. I snag a flute of champagne from one of the servers, who pretends not to see. The bubbles tickle my nose as I take a detour through the kitchen. Rosita stands at the stove, stirring her world-famous jambalaya in a large cast iron pot. The spices pull me close. I reach for a spoon. “Is it ready yet?” She slaps my hand away. “You’ll ruin your pretty dress. It’ll be ready when it’s ready.” We have caterers who make food for all our events, but since this is my graduation party, Rosita agreed to make my favorite dish. She’s going to spoon some onto little puff pastry cups and call it a canape. I try to pout, but everything is too perfect for that. Only one thing is missing from this picture. I give her a kiss on the cheek. “Thanks, Rosita. Have you seen Daddy?” “Where he always is, most likely.” That’s what I’m afraid of. Then I’m through the swinging door that leads into the private side of the house. I pass Gerty, our event planner, who’s muttering about guests who aren’t on the invite list. I head up the familiar oak staircase, breathing in the scent of our house. There’s something so comforting about it. I’m going to miss everything when I leave for college. At the top of the stairs, I hear men’s voices. That isn’t unusual. I’m around the corner from Daddy’s offic

And now the household took their seats, and tables were set all round the hall, and food served; dishes of meat were brought in and set before Egil and the rest. After this ale was borne in, beer of the strongest. Soon they began to drink bumpers, each man was to drink off the horn; and especial care was taken that Egil and his companions should drink hard. Egil drank without shirking a drop for a long while, but when his companions were become helpless, then he drank for them what they could not. So matters went on till the tables were removed, and by then all in the room were well drunk. But before each cup that he drank Armod said: 'I drink to you, Egil,' and the house-carles drank to Egil's companions with the same preface. A man was appointed to bear every cup to Egil's party, and he urged them to drink it off quick. Egil told his companions to drink no more, but himself drank for them what they could not avoid. Egil soon found that it would not do for him to go on so. Wherefore he stood up, went across the floor to where Armod sat, took him with his hands by the shoulders, and forced him back against the inner posts, and vomited in his face. There was an outcry and uproar, but Egil went back to his place, sate him down, and bade them serve him drink. ... Egil rose up in the morning as soon as it was day. He and his made them ready, and when ready went at once to the house to seek Armod. And when they came to the apartments where slept Armod and his wife and daughter, then Egil burst open the door and approached Armod's bed. He then drew his sword, but with the other hand grasped the beard of Armod, and forced him forward to the edge of the bed. But Armod's wife and daughter leapt up and prayed Egil not to slay Armod. Egil said he would spare him for their sakes; 'For,' said he, 'this is but meet; yet has he deserved to die.' After this Egil cut off his beard close to his chin, and put out one of his eyes.

Now Janie ordered a drink and glanced at the bar menu, choosing the goat curry because she'd never had it before. "You sure about that?" the barman said. He was a boy, really, no more than twenty, with a slim body and huge, laughing eyes. "It's spicy." "I can take it," she said, smiling at him, wondering if she might pull an adventure out of her hat on her next-to-last night, and what it would be like to touch another body again. But the boy simply nodded and brought her the dish a short time later, not even watching to see how she fared with it. The goat curry roared in her mouth. "I'm impressed. I don't think I could eat that stuff," remarked the man sitting two seats down from her. He was somewhere in the midst of middle age, a bust of a man, all chest and shoulders, with a ring of blond, bristling hair circling his head like the laurels of Julius Caesar and a boxer's nose beneath bold, undefeated eyes. He was the only other guest that wasn't with the wedding party. She'd seen him around the hotel and on the beach and had been uninspired by his business magazines, his wedding ring. She nodded back at him and took an especially large spoonful of curry, feeling the heat oozing from every pore. "Is it good?" "It is, actually," she admitted, "in a crazy, burn-your-mouth-out kind of way." She took a sip of the rum and Coke she'd ordered; it was cold and startling after all that fire. "Yeah?" He looked from her plate to her face. The tops of his cheeks and his head were bright pink, as if he'd flown right up to the sun and gotten away with it. "Mind if I have a taste?" She stared at him, a bit nonplussed, and shrugged. What the hell. "Be my guest." He moved quickly over to the seat next to hers. He picked up her spoon and she watched as it hovered over her plate and then dove down and scooped a mouthful of her curry, depositing between his lips. "Jee-sus," he said. He downed a glass of water. "Jee-sus Christ." But he was laughing as he said it, and his brown eyes were admiring her frankly over the rim of his water glass. He'd probably noticed her smiling at the bar boy and decided she was up for something. But was she? She looked at him and saw it all instantaneously: the interest in his eyes, the smooth, easy way he moved his left hand slightly behind the roti basket, temporarily obscuring the finger with the wedding ring.

Fried Mozzarella Sticks Bastoncini di Mozzarella Fritta Fried mozzarella is a tasty dish that children especially like; it can be half fried in advance, then reheated in the oven when guests arrive. It is great finger food to be passed around at a party. MAKES 16 STICKS     Vegetable oil, for frying 1-pound block low-moisture mozzarella cheese (lightly salted) 2 cups all-purpose flour, for dredging 2 cups fine dry bread crumbs 2 large eggs Kosher salt

Zesty Pork Party Dip   I love the hot sausage used in this dip. It’s an easy recipe that goes great with the big game.   Prep Time: 10 Minutes Cook Time: 15 Minutes   Ingredients   1  – Package (16oz) Hot Pork Sausage 1 – 8oz bar Cream Cheese 1 – 10oz Can Diced Tomatoes with Green Chile Peppers (such as Rotel) 1/4 – Cup Chopped Onions   Cooking Instructions Sauté sausage and onions in a medium skillet over medium heat until browned. Crumble sausage into bits. Drain grease, and return to skillet. Stir in the cream cheese, and diced tomatoes.   Serving Tips Serve in a bowl, with tortilla chips. Tastes even better if kept in a warming dish to stay hot during the party!

Company Team Buildingis a tool that can help inside inspiring a team for that satisfaction associated with organizational objectives. Today?azines multi-cultural society calls for working in a harmonious relationship with assorted personas, particularly in global as well as multi-location companies. Business team building events strategies is a way by which team members tend to be met towards the requirements of the firm. They help achieve objectives together instead of working on their particular. Which are the benefits of company team building events? Team building events methods enhance conversation among co-workers. The huge benefits include improved upon morality as well as management skills, capacity to handle difficulties, and much better understanding of work environment. Additional positive aspects would be the improvements inside conversation, concentration, decision making, party problem-solving, and also reducing stress. What are the usual signs that reveal the need for team building? The common signs consist of discord or even hostility between people, elevated competitors organizations between staff, lack of function involvement, poor decision making abilities, lowered efficiency, as well as poor quality associated with customer care. Describe different methods of business team development? Company team development experts as well as person programs on ?working collaboratively? can supply different ways of business team building. An important method of business team building is actually enjoyment routines that want communication between the members. The favored activities are fly-fishing, sailing regattas, highway rallies, snow boarding, interactive workshops, polls, puzzle game titles, and so forth. Each one of these routines would help workers be competitive and hone their own side considering abilities. Just what services are offered by the team building events trainers? The majority of the coaches offer you enjoyable functions, coming from accommodation to be able to dishes and much more. The actual packages include holiday packages, rope courses, on-going business office video games, and also ice-breakers. Coaching fees would depend on location, number of downline, classes, and sophistication periods. Special discounts are available for long-term deals of course, if the quantity of associates will be higher. Name some well-known corporate team development event providers within the U.Utes. Several well-liked companies are Accel-Team, Encounter Based Studying Inc, Performance Supervision Organization, Team development Productions, The education Haven Incorporated, Enterprise Upwards, Group Contractors In addition, and Team development USA.If you want to find out more details, make sure you Clicking Here

Once upon a time, there lived a man who had a terrible passion for baked beans. He loved them, but they always had an embarrassing and somewhat lively reaction on him. One day he met a girl and fell in love. When it was apparent that they would marry, he thought to himself 'She'll never go for me carrying on like that,' so he made the supreme sacrifice and gave up beans, and shortly after that they got married.      A few months later, on the way home from work, his car broke down and since they lived in the country, he called his wife and told her he would be late because he had to walk. On his way home, he passed a small cafe and the wonderful aroma of baked beans overwhelmed him. Since he still had several miles to walk he figured he could walk off any ill affects before he got home. So he went in and ordered, and before leaving had three extra-large helpings of baked beans. All the way home he farted. He 'putted' down one hill and 'putt-putted' up the next. By the time he arrived home he felt reasonably safe.      His wife met him at the door and seemed somewhat excited. She exclaimed, 'Darling, I have the most wonderful surprise for you for dinner tonight!' She put a blindfold on him, and led him to his chair at the head of the table and made him promise not to peek. At this point he was beginning to feel another one coming on. Just as she was about to remove the blindfold, the telephone rang. She again made him promise not to peek until she returned, and she went to answer the phone.       While she was gone, he seized the opportunity. He shifted his weight to one leg and let go. It was not only loud, but *ripe* as a rotten egg.        He had a hard time breathing, so he felt for his napkin and fanned the air about him. He had just started to feel better, when another urge came on. He raised his leg and 'rrriiiipppp!' It sounded like a diesel engine revving, and smelled worse. To keep from gagging, he tried fanning his arms a while, hoping the smell would dissipate. Things had just about returned to normal when he felt another urge coming. He shifted his weight to his other leg and let go. This was a real blue ribbon winner; the windows rattled, the dishes on the table shook and a minute later the flowers on the table were dead. While keeping an ear tuned in on the conversation in the hallway, and keeping his promise of staying blindfolded, he carried on like this for the next ten minutes, farting and fanning them each time with his napkin.      When he heard the 'phone farewells' (indicating the end of his loneliness and freedom) he neatly laid his napkin on his lap and folded his hands on top of it. Smiling contentedly, he was the picture of innocence when his wife walked in. Apologizing for taking so long, she asked if he had peeked at the dinner. After assuring her he had not, she removed the blindfold and yelled, 'Surprise!'      To his shock and horror, there were twelve dinner guests seated around the table for his surprise birthday party.

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.

Our homes and workplaces are divided as well. Within each rise our own Mount Moriahs—outward issues that come to symbolize all of the inner turmoil we are feeling. In one home it might be the dishes, in another the finances, and in yet another the disciplining of the children. At work, we may come to focus on the title or the status or the level of respect we think we deserve. We begin to do battle around these issues, and the more we battle, the larger they loom on the landscape until finally our home and workplace quakes build mountains so high they create their own weather systems. If you don’t believe me, just witness what happens to the climate in a room when parties start doing battle around one of their Mount Moriahs.

While Saladin is attacking Reynald at Kerak: "As it happens, Raynald is hosting a wedding party for his wife's son, Humphrey of Toron, and princess Isabelle, King Baldwin's half sister, who is eleven years old.The pounding continues increasingly, but the guests have traveled from all over the Latin East for this party and they are not about to put an end to the festivities over a mere Moslem attack. Finally, Lady Stephanie, Raynald's wife, has her servants take some dishes from the wedding feast to Saladin's tent. Saladin is delighted to receive the gifts and offers profuse thanks to lady Stephanie. He then ask where the newly weds will be spending the night. When the servants point out the location, Saladin orders his army not to bombard that tower until morning.

Thinking about him requires so little effort that she can do it while performing mindless activities. Soaping the dishes, replaiting Clare Kelley's hair, drying the dishes. The part of her brain that plays his ongoing reel is unconnected to the neurons and synapses that control things like conscious thought and logic. Ben turning to her at a party. Ben turning to her. Ben turning. What human being deserves to be the nucleus of such high esteem? Certainly not Benjamin, middle name Hal, last name Allen. Five-nine in boots. Who has a car that doesn't start on cold mornings, an unfinished screenplay, a law degree he doesn't use, a romantic's tendency to save movie stubs, and a mannered, unsmiling wife.

During a dinner party at a friend’s West Village town house, I saw the host discreetly change the hand towels after a guest rumored to have AIDS used the bathroom. After dinner, that guest’s dishes were washed separately, with scalding water. “You can’t be too careful!” the host told me. Gay men discovered that family members and straight friends they once comfortably kissed or hugged now avoided physical contact. It wasn’t unusual for linens to be thrown away or burned after use by someone with AIDS. Health

Vincent reserved the trick of seeming to argue against his own interests for large parties of 8 to 12 people. His technique was veined with genius. When it was time for the first person, normally a woman, to order, he went into his act. No matter what she elected, Vincent reacted identically: His brow furrowed, his hand hovered above his order pad, and after looking quickly over his shoulder for the manager, he leaned conspiratorially toward the table to report for all to hear “I’m afraid that is not as good tonight as it normally is. Might I recommend instead the ___ or the ___?” (At this point, Vincent suggested a pair of menu items that were slightly less expensive than the dish the patron had selected initially.) “They are both excellent tonight.

It’s worth taking a second to think about what it really means to be a tribe. In Permission Marketing, years ago, I wrote about how marketers must earn the right to deliver anticipated, personal, and relevant messages to people who want to get them. And that’s still correct, as far as it goes. But tribes go much further. That’s because in addition to the messages that go from the marketer or the leader to the tribe, there are the messages that go sideways, from member to member, and back to the leader as well. The Grateful Dead understood this. They created concerts to allow people not just to hear their music, but to hear it together. That’s where the tribe part comes in. I just heard about Jack, an “occasional restaurant” run by Danielle Sucher and Dave Turner in Brooklyn. They open the restaurant only about twenty times a year, on Saturday nights. By appointment. Go online and you can see the menu in advance. Then, you book and pay if you want to go. Instead of seeking diners for their dishes, Danielle and Dave get to create dishes for their diners. Instead of serving anonymous patrons, they throw a party. Danielle is the food columnist for the popular Gothamist Web site, and she and Dave run the food blog Habeas Brûlée. That means they already interact with the tribe. It

Moreover, various episodes of the Civil War years that brought out Stalin’s negative traits and the consequences to which they could lead—such as intrigues and ugly disputes—finally aroused in Lenin a foreboding about him as a personality. “This cook will concoct nothing but peppery dishes,” he reportedly commented when Zinoviev—still maneuvering against Trotsky—pressed Stalin’s candidacy for the party secretaryship in a private meeting of Lenin and a group of intimates during the Eleventh Congress.

I have clients that feel like family, I make far more money than I've got a right to, considering the workload, and I have amazing benefits. What could be bad?" "I suppose I meant if you are satisfied creatively." I'd never really thought about that. The Farbers give me free rein, but they have a repertoire of my dishes that they love and want to have regularly in the rotation, and everything has to be kid friendly; even if we are talking about kids with precocious tastes, they are still kids. Lawrence is easy: breakfasts, lunches, and healthy snacks for his days; he eats most dinners out with friends, or stays home with red wine and popcorn, swearing that Olivia Pope stole the idea from him. And I'm also in charge of home-cooked meals for Philippe and Liagre, his corgis, who like ground chicken and rice with carrots, and home-baked peanut butter dog biscuits. Simca was a gift from him, four years ago. She was a post-Christmas rescue puppy, one of those gifts that a family was unprepared for, who got left at a local shelter where Lawrence volunteers. He couldn't resist her, but knew that Philippe and Liagre barely tolerate each other, and he couldn't imagine bringing a female of any species into their manly abode. Luckiest thing that ever happened to me, frankly. She's the best pup ever. I named her Simca because it was Julia Child's nickname for her coauthor Simone Beck. She is, as the other Eloise, my own namesake, would say, my mostly companion. Lawrence's dinner parties are fun to do- he always has a cool group of interesting people, occasionally famous ones- but he is pretty old-school, so there isn't a ton of creativity in those menus, lots of chateaubriand and poached salmon with the usual canapés and accompaniments.

I don't want to get to the end and realize that my life is a collection of meetings and errands and receipts and dirty dishes. I want to eat cold tangerines and sing loud in the car and wear pink shoes. I want to sleep hard on clean white sheets and throw parties and eat ripe tomatoes. I want my every day to make God belly laugh, glad that he gave life to someone who loves the gift.

Mini Chicago hot dogs, with all seven of the classic toppings for people to customize. Miniature pita breads ready to be filled with chopped gyro meat and tzatziki sauce. Half-size Italian beef sandwiches with homemade giardiniera my mom put up last summer. We did crispy fried chicken tenders atop waffle sticks with Tabasco maple butter, and two-inch deep-dish pizzas exploding with cheese and sausage. Little tubs of cole slaw and containers of spicy sesame noodles. There are ribs, chicken adobo tacos, and just for kicks, a macaroni and cheese bar with ten different toppings.

There’s the famous Legoland, known for its plastics, and during the holidays, we Roncallis build our own version, Tupperware Land. After the table is cleared, the dishes are done, the silver is carefully placed into its chamois sleeves, and the piles of shells from the nuts are swept off the tablecloth, we disburse the leftovers in various plastic containers, which are handed out as guests, three to five pounds heavier than when they arrived, depart. Our family never leaves a dinner party without providing a full takeout meal to reheat and serve the following day. For the ride home, you can count on our additional to-go snacks: a napkin shaped like a cone and filled with cookies, or a slab of cake in a sheet of tinfoil, or a paper sack filled with dinner rolls, just a little something to tide us over until the next food tsunami. I went home with a tray of manicotti to freeze and a bag of biscotti for breakfast. Aunt Feen asked for cannoli, so she got a container of shells dipped in chocolate and nuts, with another snap lid bowl with the extra filling.

Behind the scenes, in a smaller room provided with geysers for the making of tea and large sinks for washing-up dirty dishes, a band of earnest workers was toiling at cutting bread at high speed to refill the returned empties from the hall in which the locusts were at work. Pile after pile of bread-and-butter was tipped on the plates which arrived, swept clean, through the hatches. The ammunition was provided by a number of women, armed with fierce and flashing breadknives and who brandished them with machine-like skill and precision. Each lady had brought her own tools, the better to get on with the job. Others continually replenished the tea urns from the steaming, spluttering water-boilers. Now and then, as one of the party left the kitchen for some purpose or another, there would be a brief pause whilst the rest criticised, verbally or by appropriate looks and gestures, her dress, demeanour, speed of work, contribution to the communal labours, or style of headgear — all the women wore hats, by the way — behind her back. Then they would turn-to again.

I put my hand on his forearm, I don't know why I do this, and it's not exactly natural, although it's not unnatural, except that I really want to touch his skin. It's smooth and tan just a little bit and feels like summer, like something familiar and warm and good, like my skin did on the first days aboard 'Fishful Thinking' before it salted and burned and peeled. 'We broke up three years after that.' I sit back in my chair and give a sly smile. Relationships are complex and sometimes you can't really explain them to an outside party. 'I can't believe I just told you that' 'YES! YOU! ARE! LIVING! YOUR! FULL! LIFE!' A third time. I am not imagining it. 'There you are.' This time my heart does skip a beat. I look down at his arm, and we are still touching, and he has made no attempt to retract his arm or retreat. All my surroundings, the red formica table top, the pink yogurt, the blue sky, the green vegetables in the market, they all come alive in vibrant technicolor as the sun peers from behind a cloud. I am living my full life. 'Honesty in all things,' Byron adds, lifting his cup of yogurt for a toast of sorts. I pull my hand away from him and the instant my hand is back by his side, I miss the warmth of his arm, the warmth of him. Honesty in all things. I should put my hand back, that's where it wants to be, that's Lily's lesson to me. Be present in the moment, give spontaneous affection. I'm suddenly aware I haven't spoken in a bit. 'Did you know that an octopus has three hearts?' As soon as it comes out of my mouth, I realize I sound like that kid from 'Jerry McGuire.' 'Did you know the human head weighs eight pounds?' I hope my question comes off almost a fraction as endearing. 'No,' Byron says with a glint in his eye that reads as curiosity, at least I hope that it does, but even if it doesn't I'm too into the inertia of the trivia to stop it. 'It's true, one heart called the systemic heart that functions much like the left side of the human heart, distributing blood throughout the heart, then two smaller branchial heart with gills that act like the right side of our hearts to pump the blood back.' 'What made you think of that?' I smile. It may be entirely inappropriate first date conversation, but at least it doesn't bore me in the telling. I look up at the winsome August sky, marred only by the contrails of a passing jet, and a vaguely dachshund shaped cloud above the horizon. I don't believe in fate. I don't believe in love at first site. I don't believe in angels. I don't believe in heaven and that our loved ones are looking down on us, but the sun is so warm and the breeze is so cool and the company is so perfect and the whole afternoon so intoxicating, ti's hard not to hear Lily's voice dancing in the gentle wind, 'one! month! is Long! Enough TO! BE! SAD!' ... 'I recently lost someone close to me....I don't know, I feel her here today with us, you, me, her, three hearts, like an octopus,' I shrug. If I were him, I would run. What a ridiculously creepy thing to say. I would run and I would not stop until I was home in my bed with a gallon of ice cream deleting my profile from every dating site I belonged to. Maybe it's because it's not rehearsed, maybe it's because it's as weird a thing to say as it is genuine, maybe it's because this is finally the man for me. Byron stands and offers me his hand, 'Let's take a walk and you can tell me about her.' The gentle untying of a shoe lace. It takes me a minute to decide if I can do this, and I decide that I can, and I throw our yogurt dishes away, and I put my hand in his, and it's soft and warm, and instead of awkward fumbling, our hands clasp together like magnets and metal, like we've been hand-in-hand all along, and we are touching again. ...

Entertaining is a way of life for the Southern girl. We’ve been doing it for over three hundred years now, and we’re not too shy to say we’re just about the best in the world at it. There really doesn’t have to be an occasion to entertain in the South. Just about any excuse will do, from the anniversary of your friend’s divorce (a “comfort” party) to national flag day (Southern girls are always eager to show the flag the respect it’s due). Parties in the South have always been big affairs. In pre--Civil War days, it was a long way between plantations on bad roads (or no roads at all), so parties lasted for days on end. The hostess spared no expense, with lavish dances, beautiful dresses, and meals that went on and on, with all the best dishes the South had to offer: from whole roast pig to wild game stew. After all, plantation parties were a circuit. You might go to twenty parties a year, but you were only going to throw one--so you better make it memorable, darlin’. Grits work hard to keep this tradition alive. The Junior League and Debutante balls are not just coming out parties for our daughters, god bless them, they are the modern version of old Southern plantation balls. The same is true of graduation, important birthdays, yearly seasonal galas, and of course our weddings.

It had been a long time since she had been served such exquisite food. The lukewarm offerings at the London soirees and parties couldn't begin to compare to this feast. In the past few months the Peyton household been able to afford much more than bread, bacon, and soup, with the occasional helping of fried sole or stewed mutton. For once she was glad not to have been seated next to a sparkling conversationalist, as it allowed her long periods of silence during which she could eat as much as she liked. And with the servants constantly offering new and dazzling dishes for the guests to sample, no one seemed to notice the unladylike gusto of her appetite. Hungrily she consumed a bowl of soup made with champagne and Camembert, followed by delicate veal strips coated in herb-dressed sauce, and tender vegetable marrow in cream... fish baked in clever little paper cases, which let out a burst of fragrant steam when opened... tiny buttered potatoes served on beds of watercress... and, most delightful of all, fruit relish served in hollowed-out orange rinds.

IV. Real techies don’t worry about forced eugenics. I learned this from a real techie in the cafeteria of a software company. The project team is having lunch and discussing how long it would take to wipe out a disease inherited recessively on the X chromosome. First come calculations of inheritance probabilities. Given a population of a given size, one of the engineers arrives at a wipe-out date. Immediately another suggests that the date could be moved forward by various manipulations of the inheritance patterns. For example, he says, there could be an education campaign. The six team members then fall over one another with further suggestions. They start with rewards to discourage carriers from breeding. Immediately they move to fines for those who reproduce the disease. Then they go for what they call “more effective” measures: Jail for breeding. Induced abortion. Forced sterilization. Now they’re hot. The calculations are flying. Years and years fall from the final doom-date of the disease. Finally, they get to the ultimate solution. “It’s straightforward,” someone says. “Just kill every carrier.” Everyone responds to this last suggestion with great enthusiasm. One generation and—bang—the disease is gone. Quietly, I say, “You know, that’s what the Nazis did.” They all look at me in disgust. It’s the look boys give a girl who has interrupted a burping contest. One says, “This is something my wife would say.” When he says “wife,” there is no love, warmth, or goodness in it. In this engineer’s mouth, “wife” means wet diapers and dirty dishes. It means someone angry with you for losing track of time and missing dinner. Someone sentimental. In his mind (for the moment), “wife” signifies all programming-party-pooping, illogical things in the universe. Still, I persist. “It started as just an idea for the Nazis, too, you know.” The engineer makes a reply that sounds like a retch. “This is how I know you’re not a real techie,” he says.

Oyster Stew SERVES 4 Why, then the world’s mine oyster, Which I with sword will open. THE MERRY WIVES OF WINDSOR, 2.2 THE ORIGINAL RECIPE calls for “slic’t nutmeg,” a sophisticated touch to add flavor to a dish. Nutmeg, one of the most common spices in Elizabethan recipes, became so popular that eighteenth- and nineteenth-century ladies and gentlemen carried small personal silver nutmeg graters with them to dinner parties.

Bok Choy Seitan Pho (Vietnamese Noodle Soup) After sampling pho at a Vietnamese noodle shop in Los Angeles, I was on a mission to create a simple plant-based version of this aromatic, festive noodle dish in my own kitchen. My recipe features seitan, a wonderful plant-based protein found in many natural food stores. My whole family loves the interactive style in which this soup is served. In fact, you can plan a dinner party around this traditional meal. Simply dish up the noodles and bubbling broth into large soup bowls, set out a variety of vegetable toppings, and let your guests serve it up their way. MAKES 4 SERVINGS BROTH 4 cups reduced-sodium vegetable broth ½ medium yellow onion, chopped ½ cup sliced shiitake mushrooms 1 medium carrot, sliced 4 garlic cloves, minced 8 thin slices peeled fresh ginger root 1 tablespoon reduced-sodium soy sauce 1 tablespoon rice wine vinegar 1 tablespoon agave syrup ¼ teaspoon ground black pepper 2 cinnamon sticks 2 star anise pods ½ teaspoon whole coriander 6 sprigs of fresh basil 6 sprigs of fresh cilantro NOODLES One 8-ounce package flat rice noodles TOPPINGS One 8-ounce package seitan (wheat gluten) strips, thinly sliced 2 small bunches of fresh bok choy, sliced thinly 1 cup fresh bean sprouts ½ cup coarsely chopped cilantro ½ cup coarsely chopped basil 1 small lime, cut into wedges 1 small jalapeño pepper, seeded and diced 4 green onions, sliced TO PREPARE THE BROTH: 1. Combine all the broth ingredients in a large pot, cover, and bring to a low boil. Reduce the heat and simmer for 30 minutes. Strain the broth, discarding the vegetables and seasonings. Return the strained broth to the pot, cover, and keep warm (broth should be bubbling right before serving time). While broth is cooking, prepare noodles and toppings. TO PREPARE THE NOODLES: 1. Bring a medium pot of water to a boil. Add the rice noodles, cover, and cook until just tender, about 5 minutes, or according to package directions. Drain the noodles immediately and rinse with cold water. Return the drained noodles to the pot and cover. TO PREPARE THE TOPPINGS: 1. Arrange the toppings on a large platter. 2. To serve the soup, divide the noodles among four very large soup bowls. Either garnish the noodles with desired toppings or let your guests do their own. Ladle boiling broth over the noodles and toppings, and serve immediately. Allow hot broth to wilt vegetables and cool slightly before eating it. PER SERVING (ABOUT 2 OUNCES NOODLES, 2 OUNCES SEITAN, 1 CUP VEGETABLE TOPPINGS, AND 1 CUP BROTH): Calories: 310 • Carbohydrates: 55 g • Fiber: 4 g • Protein: 17 g • Total fat: 2 g • Saturated fat: 0 g • Sodium: 427 mg • Star nutrients: Vitamin A (39% DV), vitamin C (23% DV), iron (11% DV), selenium (13% DV)

All citrus fruits—grapefruits, oranges, lemons—are high in nobiletin, but Okinawa’s shikuwasas have forty times as much as oranges. Consuming nobiletin has been proven to protect us from arteriosclerosis, cancer, type 2 diabetes, and obesity in general. Shikuwasas also contain vitamins C and B1, beta carotene, and minerals. They are used in many traditional dishes and to add flavor to food, and are squeezed to make juice. While conducting research at the birthday parties of the town’s “grandparents,” we were served shikuwasa cake.

We’re so afraid of charging what we’re really worth because we fear that people will walk away. I say good riddance to bad rubbish. People who want to pay us pickle juice for champagne work have to get used to hearing no. Don’t come to undergrad with elementary expectations. Don’t come to this rice party with a kale dish. I’ve bent over backward for the opportunity to work with some companies before. I’ve charged what I knew was less than my value just to “build relationships,” and in the end all I felt was cheated. And THAT is the greatest suck of all. When you realize that you were taken advantage of and you let it happen, that’s also when you decide you don’t want it to happen again.

Beijing’s logic for subnational influence is straightforward. First, friendly relations at this level can help smooth the way for investment in strategic assets—ports, regional airports (including pilot training schools), satellite dishes (as in New Zealand), developments adjacent to military bases, certain agricultural developments and the like. Second, Beijing knows that some subnational leaders will graduate to national parliaments, where the friendship can pay even higher dividends. Finally, they understand that local leaders can exert political pressure on the centre.

So, dinner for thirty-five, forty people. Dagou flips through his notebook. All of his earlier plans now are meager and uninteresting, except for the fresh ducks brining in the refrigerator. Brenda has never eaten Peking duck. He imagines her biting into the finest, most crackling chestnut skin. Enjoying, in addition, a few banquet plates to keep it company. Cold chicken, and the hollow-hearted greens. Plus the stew he promised Winnie. And chicken. He's already reserved the chicken, but his mother believes in combining flavors, she believes in many meats. He has promised her seafood---he can go to the seafood truck. For shrimp to accompany. There must be a shrimp dish---shrimp with mounds of diced ginger and scallions, or salted shrimp in the shell---or both, perhaps. Also, a second seafood dish. To serve only shrimp would be petty and small. Shrimp themselves, so very small. What else? Fish, of course---he's been planning to have fish all along. Soft-shell crab? He imagines how Brenda will glow when he serves platter after platter of soft-shell crab. Of course, she's never tasted it---he knows this because every bit of Chinese food she's ever eaten came from his own hands. He imagines her crunching through the crisp shell.

Perhaps she could do something nice for Mama instead of buying her things. She might see if she could keep the house tidied for her or find out one of the farm tasks that Mama didn’t love and do it for her. One thing was for sure: Elizabeth had all she wanted just being there with Mama. Maybe being with each other was gift enough. Later that day, when Elizabeth and Mama arrived at Beatrice’s house for her party, the door opened, and instead of the warm, arm-stretched hello Elizabeth had gotten as a child, a middle-aged woman stood in front of them. The woman had mousy hair swept into an updo, eyes that almost disappeared when she smiled, and a hunter-green corduroy dress with Christmas trees printed all over it. Her gaze fluttering over to Elizabeth, she beckoned them inside. “I’m Ella, Ray’s wife,” she told Elizabeth. “Nice to meet you,” Elizabeth said as Ella beamed at her over her shoulder, while her mother swung the gift bag with the kitchen dish and towel set she’d gotten for Beatrice by her side. Ella ushered them down the narrow hallway of the house to the kitchen that smelled of sugar and butter. The long rectangular farmhouse table was covered in Christmas cupcakes on pedestals, all of them decorated with different green and red icing shapes, assortments of holiday cookies, and platters of food. Ray was perusing the fare, pinching a few crackers with cheese, a paper plate in his weathered hand.

The goal of physics is to discover the fundamental laws of nature. Although the man-made desertification of the Earth could not be calculated directly from physics, it still follows laws. Universal laws are constant.” “Heh heh heh heh.” Ding Yi’s laugh was not joyous at all. As he recalled it later, Bai Aisi thought it was the most sinister laughter he had ever heard. There was a hint of masochistic pleasure, an excitement at seeing everything falling into the abyss, an attempt to use joy as a cover for terror, until terror itself became an indulgence. “Your last sentence! I’ve often comforted myself this way. I’ve always forced myself to believe that there’s at least one table at this banquet filled with dishes that remain fucking untouched.... I tell myself that again and again. And I’m going to say it one more time before I die.” Bai Aisi thought Ding Yi’s mind was elsewhere and that he talked as if he were dreaming. He didn’t know what to say. Ding Yi continued, “At the beginning of the crisis, when the sophons were interfering with the particle accelerators, a few people committed suicide. At the time, I thought what they did made no sense. Theoreticians should be excited by such experimental data! But now I understand. Those people knew more than I did. Take Yang Dong, for instance. She knew much more than I did, and thought further. She probably knew things we don’t even know now. Do you think only sophons create illusions? Do you think the only illusions exist in the particle accelerator terminals? Do you think the rest of the universe is as pure as a virgin, waiting for us to explore? [........] The car tumbled over the rim and dropped in the sandfall. The sand raining down around them seemed to stop as everything plunged into the abyss. Bai Aisi screamed with utter terror, but he couldn’t hear himself. All he heard was Ding Yi’s wild laughter. “Hahahahaha... There’s no table untouched at the dinner party, and there’s no virgin untouched in the universe... waheeheeheehee... wahahahaha...

Recipe for Laurent’s Chocolate Soufflé There’s nothing overblown about Laurent’s chocolate soufflé. A favorite with the kids and his hip pocket go-to for any dinner party, this recipe is easy to make and always elegant to serve. And the taste? Trust me, Laurent would never let you down with this standard classic. You’ll need: 57 g (2 oz or 4 TB) butter 31¼ g (1.1 oz 4TB) all-purpose flour 360 g (12 fl oz or 1.5 cup) milk 85 g (3 oz) unsweetened baking chocolate 133 g (4.7 oz or 2/3 cup) sugar 4 TB (2 fl oz) hot water 6 eggs, separated 1 tsp (.17 fl oz) vanilla Preheat the oven to 325° F (163° C) 1. Melt the butter, add the flour and then, while stirring constantly, gradually add the milk. Cook until boiling then turn heat off. 2. In a separate pot, melt the chocolate, then add sugar and the 4 TB of hot water and stir until smooth. Combine mixtures, add well-beaten egg yolks and let cool. 3. Stir in vanilla and fold in beaten egg whites. Pour mixture into soufflé dish or small ramekins. 4. Bake for 40 minutes. Serve with whipped cream.

I’ve been so committed to prove (as though anyone cares) that I can handle it all. And I’ve handled a whole lot of things. I’ve had babies and lost babies and written books and spoken at events and run races and hosted all manner of showers and dinners and parties. I’ve done so many things. And I’m so tired. I miss my friends. I sleep terribly. I snap at my kids more than I want to, and then I lay in bed at night feeling guilty about it. I spend more time asking my husband for help with the dishes or the kids than I do asking him about his life and dreams and ideas. Who wins, then? I handled it all! I showed them! But who is “them”? Who cares? Whose voice am I listening to? What am I trying to prove? What would happen, what would be lost, if I stopped, or if I slowed down to a pace that felt less like a high-speed chase all day, every day?

When I plan a menu I consider color, texture, taste, and balance: Color: A red vegetable next to a yellow one looks unappetizing. Two white ones, like celery and cauliflower, look awful. Texture: Creamed chicken with mashed potatoes makes too much mush. Always serve something crisp with something soft. Taste: Never team two sours, two sweets, or two bitters. Candied yams and cranberry sauce are both delectable, but served together they break two of these rules, color and taste contrast. Balance: Courses shouldn't be uniformly rich nor light. A too rich menu might consist of a heavy cream soup, a roast with thickened gravy and potatoes, and a heavy cream soup, a roast with thickened gravy and potatoes, and a heavy whippedcreamtopped dessert. If the main course is substantial, the first should be light, crisp and appetizing, and the dessert an airy sherbet or a compote of fresh fruit. I decide first on the main course. For a buffet for twelve there should be two warm dishes. If you're going to be a relaxed hostess choose two that can be made the day before. Most of them improve with reheating. Some of the possibilities are beef bourguignon, boned and skinned breasts of chicken in a delicate cream sauce, a shrimp-lobster-and-scallop Newburg, lamb curry with all its interesting accompaniments. With any of these, serve a large, icy bowl of crisp salad with a choice of two or three dressings in little bowls alongside. Hot dishes must be kept hot in chafing dishes or on a hot tray so that they’re just as good for the second helping. Plates should be brought warm to the buffet table just before the guests serve themselves. I like to have a complete service at each end of the table so that people won’t have to stand in line forever, and there should be an attractive centerpiece, though it can be very simple. A bowl of flowers, carefully arranged by the hostess in the afternoon, and candles—always candlelight. The first course for a buffet supper should be an eye-catching array of canapés served in the living room with the drinks. I think there should be one interesting hot thing, one at room temperature, and a bouquet of crisp raw vegetables. The raw vegetables might include slim carrot sticks, green pepper slices, scallions, little love tomatoes, zucchini wedges, radishes, cauliflowerettes, olives, and young turnips. Arrange them colorfully in a large bowl over crushed ice and offer a couple of dips for non-dieters. [...] It’s best to serve hot hors d’oevres in two batches, the second ones heating under the broiler while the first round of drinks is served. [...] After people have had their second helpings the maid clears the buffet and puts out the dessert. Some people like an elaborate ice-cream concoction — so many men like gooey, sweet things. Pander to them, and let them worry about their waistlines. Some people like to end dinner with cheese and fruit. Other two kinds — one bland and one forthright, and just ripe. French bread and crackers on the side. For diet watchers gave a pretty bowl of fresh fruits, dewy and very cold. Serve good, strong coffee in pretty demitasses and let the relaxed conversation take over.

On the table behind the built-in bar stood opened bottles of gin, bourbon, scotch, soda, and other various mixers. The bar itself was covered with little delicacies of all descriptions: chips, dips, and little crackers and squares of bread laced with the usual dabs of egg salad and sardine paste. There was a platter of delicious fried chicken wings and a pan of potato-and-egg salad dressed with vinegar. Bowls of lives and pickles surrounded the main dishes, along with trays of red crabapples and little sweet onions on toothpicks. But the centerpiece of the whole table was a huge platter of succulent and thinly sliced roast beef set into an underpan of cracked ice. Upon the beige platter each slice of rare meat had been lovingly laid out and individually folded up into a vulval pattern with a tiny dab of mayonnaise at the crucial apex. The pink-brown folded meat around the pale cream-yellow dot formed suggestive sculptures that made a great hit with all the women present. Petey– at whose house the party was being given and the creator of the meat sculptures– smilingly acknowledged the many compliments on her platter with a long-necked graceful nod of her elegant dancer’s head.

In other words, fathers should avoid the “Disneyland Dad” syndrome of constantly making time with their children a party. Children may benefit more from their relationship with dad by helping him cook dinner and do the dishes than by watching him pick up the tab at Burger King.

These small surprises can do a lot to break the monotony of everyday routines. A few months ago I realized that though I loved our white dinnerware, I was getting a bit bored with it. But rather than consider buying a new set, I ordered two extra pink plates in each size. The pink dishes make the whole stack of plates seem more appealing, and when laid out on the table for a dinner party, they’re like joyful punctuation marks. Similarly, the “accent nail” trend, which involves painting the thumb or ring fingernail in an atypical color like lemon yellow or turquoise, offers a simple way to make a manicure special.

Throughout the sixteenth century the wedding ceremony changed in detail.17 In the Reformed Church the marriage was performed inside the church, whatever the social degree of the couple. During the early Tudor era most marriages took place at the church door. Only high status weddings were held inside. Whilst a knight married within the door, an earl’s child might marry at the choir door. The dowry was announced in public at the church door and the couple were asked if they were willing to be married. Later, the groom laid the ring with an offering of money on a book or in a dish. The priest blessed it, sprinkled it with holy water and placed it on the bride’s finger. Gifts were given to wedding guests. They often were gloves and ribbons. Wedding presents such as plate or jewellery were presented to the couple, usually cast into a basin on a table within the church.18 For poorer weddings bride ales (festivals) became commonplace. These were held prior to the wedding to raise money for the cost of the wedding through the sale of food and drink. A wedding had to be consummated for the marriage to be legal and this was the reason for a ceremonial bedding ceremony after the wedding feast. For ordinary people the event could become extremely boisterous. The wedding party played games as the couple were put to bed. Brides-men traditionally would pull off the bride’s garters and

A withered woman sits in a chair hardly moving, her face red and swollen, her eyesight almost gone, her hearing gone, her breathing scratchy like the rustle of dead leaves on stones. Years pass. There are few visitors. Gradually, the woman gains strength, eats more, loses the heavy lines in her face. She hears voices, music. Vague shadows gather themselves into light and lines and images of tables, chairs, people’s faces. The woman makes excursions from her small house, goes to the market, occasionally visits a friend, drinks tea at cafés in good weather. She takes needles and yarn from the bottom drawer of her dresser and crochets. She smiles when she likes her work. One day her husband, with whitened face, is carried into her house. In hours, his cheeks become pink, he stands stooped over, straightens out, speaks to her. Her house becomes their house. They eat meals together, tell jokes, laugh. They travel through the country, visit friends. Her white hair darkens with brown streaks, her voice resonates with new tones. She goes to a retirement party at the gymnasium, begins teaching history. She loves her students, argues with them after class. She reads during her lunch hour and at night. She meets friends and discusses history and current events. She helps her husband with the accounts at his chemist’s store, walks with him at the foot of the mountains, makes love to him. Her skin becomes soft, her hair long and brown, her breasts firm. She sees her husband for the first time in the library of the university, returns his glances. She attends classes. She graduates from the gymnasium, with her parents and sister crying tears of happiness. She lives at home with her parents, spends hours with her mother walking through the woods by their house, helps with the dishes. She tells stories to her younger sister, is read to at night before bed, grows smaller. She crawls. She nurses.

Because there is no Betty Crocker of plant foods telling me what a dish should be like, I became more experimental. I recall the first nonmeat dinner party I ever gave, for which I made a walnut-cheddar loaf. Never too confident about my cooking, I was comforted by the thought that at least no one would be comparing my dish with Julia Child’s version (who else ever tasted walnut-cheddar loaf?).

Excluding her from her life and her pregnancy, acting like she was ashamed of where she came from. According to Mom, Natasha wouldn’t even let her bring a dish to the gender reveal party. (Just let the woman make you samosas, you brat! Everyone likes them.)

You have to pretend, when speaking to the ladies in the cake store, that the cake is for a friend, pretend that you’re giving a big party so you need the cake that serves twenty, and you sit at the kitchen table with this enormous and elaborate cake for twenty with your name written in fondant on the top, and you feel worse about yourself than you ever have in your life, but, after the sushi box has been thrown out and the stray drops of soy sauce have been wiped from the Formica table top and the dishes, what few there are, have been washed and put away because you have to hold on to some kind of order or you are lost altogether, you sit down and put a single candle on the cake you bought for yourself and light it and make a wish before blowing it out, and then you cut a big piece of the immense cake and you eat it and you sob as the too-sweet dessert goes into your mouth.

Best Budget Travel Destinations Ever Are you looking for a cheap flight this year? Travel + Leisure received a list of the most affordable locations this year from one of the top travel search engines in the world, Kayak. Kayak then considered the top 100 locations with the most affordable average flight prices, excluding outliers due to things like travel restrictions and security issues. To save a lot of money, go against the grain. Mexico Unsurprisingly, Mexico is at the top of the list of the cheapest places to travel in 2022. The United States has long been seen as an accessible and affordable vacation destination; low-cost direct flights are common. San José del Cabo (in Baja California Sur), Puerto Vallarta, and Cancun are the three destinations within Mexico with the least expensive flights, with January being the most economical month to visit each. Fortunately, January is a glorious month in each of these beachside locales, with warm, balmy weather and an abundance of vibrant hues, textures, and flavors to chase away the winter blues. Looking for a city vacation rather than a beach vacation? Mexico City, which boasts a diverse collection of museums and a rich Aztec heritage, is another accessible option in the country. May is the cheapest month to travel there. Chicago, Illinois Who wants to go to Chicago in the winter? Once you learn about all the things to do in this Midwest winter wonderland and the savings you can get in January, you'll be convinced. At Maggie Daley Park, spend the afternoon ice skating before warming up with some deep-dish pizza. Colombia Colombia's fascinating history, vibrant culture, and mouthwatering cuisine make it a popular travel destination. It is also inexpensive compared to what many Americans are used to paying for items like a fresh arepa and a cup of Colombian coffee. The cheapest month of the year to fly to Bogotá, the capital city, is February. The Bogota Botanical Garden, founded in 1955 and home to almost 20,000 plants, is meticulously maintained, and despite the region's chilly climate, strolling through it is not difficult. The entrance fee is just over $1 USD. In January, travel to the port city of Cartagena on the country's Caribbean coast. The majority of visitors discover that exploring the charming streets on foot is sufficient to make their stay enjoyable. Tennessee's Music City There's a reason why bachelorette parties and reunions of all kinds are so popular in Music City: it's easy to have fun without spending a fortune. There is no fee to visit a mural, hot chicken costs only a few dollars, and Honky Tonk Highway is lined with free live music venues. The cheapest month to book is January. New York City, New York Even though New York City isn't known for being a cheap vacation destination, you'll find the best deals if you go in January. Even though the city never sleeps, the cold winter months are the best time for you to visit and take advantage of the lower demand for flights and hotel rooms. In addition, New York City offers a wide variety of free activities. Canada Not only does our neighbor Mexico provide excellent deals, but the majority of Americans can easily fly to Canada for an affordable getaway. In Montréal, Quebec, you must try the steamé, which is the city's interpretation of a hot dog and is served steamed in a side-loading bun (which is also steamed). It's the perfect meal to eat in the middle of February when travel costs are at their lowest. Best of all, hot dogs are inexpensive and delicious as well as filling. The most affordable month to visit Toronto, Ontario is February. Even though the weather may make you wary, the annual Toronto Light Festival, which is completely free, is held in February in the charming and historic Distillery District. Another excellent choice at this time is the $5 Bentway Skate Trail under the Gardiner Expressway overpass.

Representation is Degradation (The Sonnet) Nationalism is but a precursor to fascism, Representation is but a precursor to corruption. Delegation is but a precursor to destitution, Law-abidance is but a precursor to degradation. Representation without accountability is just, As undemocratic as taxation without representation. Trading in one party for another is not change, But merely the re-initiation of prehistoric division. Democracy that shows no sign of nonpartisanism, Is but a petri dish of prejudice most blinding. Such a democracy stuck on representation, Is but a silent dictatorship in the making. Neither law nor party loyalty will elevate the society. All my hope, therefore, lies upon civilian responsibility.

Democracy that shows no sign of nonpartisanism, is but a petri dish of prejudice most blinding.

With Landsberg, Vivekananda had resumed vegetarianism and was happy to eat simply after the dinner parties and receptions. But Landsberg could not appreciate how cooking could be in some sense sacred, not least because Vivekananda was also a messy cook and Landsberg hated having to clean up after him: 'I regarded it as unworthy of men of spiritual aspirations to waste the greatest part of their time with thinking and speaking of eating, preparing and cooking the food, and washing dishes, while the frugal meals required by a Yogi could be had quicker and cheaper in any restaurant .... I only wonder that this 'doing our own cooking' suggested by some evil demon, did not land me in the lunatic asylum.

I'm not tootin' my own horn or anything, but I gotta say the buffet we set up on my dining room table with a blue-checkered cloth and some fresh daisies couldn't have looked more beautiful. Used my large, glazed, tobacco-spit pottery dish for the casserole, and with the crusty, buttered bread crumb topping, it was appetizing enough to be photographed for a food magazine. For the grits, I'd decided to sprinkle extra Parmesan over the top, so they were not only soft and creamy inside but a crispy golden brown outside. The congealed salad I fixed in a glass mold the shape of a pinecone, so when I turned it out on a plain white platter lined with leaves of romaine, the peaches and pecans could be clearly seen suspended in the lemony aspic in an interesting design. This time my hot buttermilk biscuits were as high and fluffy as Mama's, and next to the cloth-lined straw basket I had a big slab of the sweetest local country butter in the state of Texas, which I buy every weekend at the farmers' market out off Eldridge Parkway. We transferred Rosemary's yummy cake to the cut-crystal plate with tiny legs I remember my grandmamma using for birthday parties, and to tell the truth, I wondered how in hell I was gonna get through that lunch without cuttin' myself more than just a sliver of that mouthwatering caramel layer cake.

Shrimp and Grits The combination of creamy grits with slightly spicy, tomatoey shrimp is a classic coastal dish in the South. It’s comforting and hearty, but in an elegant serving bowl it can also be a perfect meal to serve at a dinner party. FOR THE GRITS 11/2 cup grits (not quick-cooking—I like stone-ground) 1 teaspoon salt 4 tablespoons (1/2 stick) butter FOR THE SHRIMP 2 tablespoons olive oil 1 tablespoon butter 1 medium onion, chopped 1 small green pepper, chopped 3 cloves garlic, minced 1 (14 oz.) can diced tomatoes with liquid 1 teaspoon Cajun seasoning (I like Tony Chachere’s Creole Seasoning) 2 tablespoons tomato paste 2 pounds medium-large raw shrimp, peeled 1/2 cup water 2 teaspoons Worcestershire sauce

Let’s say you’re somebody who experiences a lot of social anxiety. You have a couple glasses of wine at a party as a preemptive strike. A sense of calmness washes over you and your symptoms evaporate. Through deductive reasoning, you could say, “Well, I must have an alcohol deficiency, so I should continue to consume alcohol every time I have this symptom, and I might want to drink regularly to prevent it altogether.” This analogy is emblematic of the practice of dishing out antidepressants without any consideration of their long-term consequences.

Think of other foods, other meals. The most complicated menu planning I can think of, my truly desperate resort. The imaginary dinner party I've always wanted to throw, the seven-course "Continental Cuisine" menu, with a dish for each continent. One, the amuse-bouche, ceviche of scallops and shrimp, with the leche de tigre served alongside in a tall shot glass, to wake the appetite. Two, a Moroccan soup, lentils, rich with cardamom and cumin and pepper. Three, the fish course, miso-glazed cod. Four, a white, barely lemon-tinted sorbet, representing Antarctica, because who cooks penguin? Five, Australian lamb, from Paula Wolfert's seven-hour-lamb recipe, so tender it melts in the mouth like butter instead of meat. Six, a small triangle of classically American apple pie, the crust enriched with white cheddar from Vermont. Seven, three European cheeses: tangy Manchego with membrillo, creamy asked Morbier with red pepper honey, sweet Gorgonzola Dolce on-

don’t know what my kids’ lives will look like, but I think that at least I’ve offered them glimpses at new ways of seeing themselves. I threw a party in the spring of 2022. It had been a long, cold pandemic. But my children were finally vaccinated and I wanted to have people over. I made a vat of spiked cider and filled mugs for my friends. The very same mugs my ex had hidden away in the basement of our home so many years ago. Now they were filled with booze and joy. I tried to match mugs with personalities. The house was full, and people were shouting. Cheese and crackers were stacked in platters on top of the long table that I had paid for with a story I’d written about my divorce. I thought about how hard I’d worked to get here. To a house filled with friends and wine and happiness. The song “Crowded Table” by the Highwomen is one that always makes me cry; it speaks of community and love and filling our homes. “If it’s love that we give,” they sing, “it’s love that we reap.” “This is going in the book,” I told my friends, shouting over the din of conversations. “It’s going in the end. Because this is my happily ever after.” And maybe it was too earnest, but I thought of all the different kinds of love there are in the world. And I knew that when the party was over someone would help me with the dishes and wiping the counters, and I wouldn’t have to ask.

Cultivation of a Religious Mind As an example, we ought to have Christian minds. Our difficulty is that we have a secular mind and a religious mind. With the secular mind, we do most everything that we do, and then we have a little private party for what we call the religious minds. With our religious mind we try to serve the Lord the best we can. It does not work that way. The Christian should not have any secular mind at all. If you are a Christian, you should “seek the things that are above”—there should be no worldly mind in you. Some might ask, “How can I pursue my studies? How can I do my housework? How can I carry on my business?” You carry on your business, do your housework and pursue your studies by making them a part of an offering to God as certainly as the money you put in the offering plate or anything else you give openly and publicly to God. Living the crucified life precludes this divided life. A life that is partly secular, partly spiritual, partly of this world and partly of the world above is not what the New Testament teaches at all. As Christians, we can turn some of the most hopeless jobs into wonderful spiritual prayer meetings, if we will simply turn them over to God. Nicolas Herman, who was commonly known as Brother Lawrence, was a simple dishwasher in the institution where he lived. He said he did those dishes for the glory of God. When he was through with his humble work, he would fall down flat on the floor and worship God. Whatever he was told to do, he did it for [35] the crucified life: how to live out a deeper christian life the glory of God. He testified, “I wouldn’t as much as pick up a straw from the floor, but I did it for the glory of God.” One saint praised God every time he drank a glass of water. He did not make a production out of it, but in his heart, he thanked God. Every time I leave my house, I look to God, expecting Him to bless me and keep me on my way. Every time I am flying in the air, I expect Him to keep me there, land me safely and bring me back. If He wants me in heaven more than He wants me on earth, then He will answer no to that prayer and it will be all over—but I will be with Him over there. In the meantime, while He wants me here, I will thank Him every hour and every day for everything. Let us do away with our secular and worldly minds and cultivate sanctified minds. We have to do worldly jobs, but if we do them with sanctified minds, they no longer are worldly but are as much a part of our offering to God as anything else we give to Him.