Drain Cover Quotes

I want to take you until you are boneless. I want to drain you of strength. I want to fill you and take my fill of you. My dear, Ivy, I want to devour you. I want your juices on my toung, flooding my mouth. I want your wetness on my face, your scent covering me. I want your blood in my veins.

The wallpaper with which the men of science have covered the world of reality is falling to tatters. The grand whorehouse which they have made of life requires no decoration; it is essential that only the drains function adequately. Beauty, that feline beauty that has us by the balls in America, is finished.

In that moment, even if his chest were to be torn open, and his heart ripped out, veins, flesh, and all, it could not hurt as much as this. He saw Chu Wanning’s hands—raw and bloody from crawling up more than three thousand steps carrying him when he was still alive, he saw those hands slowly feeling along the table. On that table sat flour, seasoning, and mincemeat filling. And next to the table was a pot heating up water. The water was already boiling, but Chu Wanning, the dummy, didn’t even know to lower the flames a little, and the thick covering of steam made everything look hazy and blurry… (...) Mo Ran wished he could cut open his own chest and give him his heart, just to hear his heartbeat again. He wished he could drain his own blood to fill his veins, just to see color on his face again.

His spiritual energy was completely drained. He was no different from an ordinary person at that time. He couldn't use a single technique, not even a simple communication spell. He could only carry you on his back and climb up the stairs of Sisheng Peak, step by step. And when he couldn't do that anymore, when he couldn't even stand, he had crawled on the ground, on his knees, dragging him until his fingers were torn and his hands covered in blood. All to bring him home.

On the eleventh day, it finally stopped raining. Musashi chafed to be out in the open, but it was another week before they were able to return to work under a bright sun. The field they had so arduously carved out of the wilderness had disappeared without a trace; in its place were rocks, and a river where none had been before. The water seemed to mock them just as the villagers had. Iori, seeing no way to reclaim their loss, looked up and said, “This place is beyond hope. Let’s look for better land somewhere else.” “No,” Musashi said firmly. “With the water drained off, this would make excellent farmland. I examined the location from every angle before I chose it.” “What if we have another heavy rain?” “We’ll fix it so the water doesn’t come this way. We’ll lay a dam from here all the way to that hill over there.” ‘That’s an awful lot of work.” “You seem to forget that this is our dōjō. I’m not giving up a foot of this land until I see barley growing on it.” Musashi carried on his stubborn struggle throughout the winter, into the second month of the new year. It took several weeks of strenuous labor to dig ditches, drain the water off, pile dirt for a dike and then cover it with heavy rocks. Three weeks later everything was again washed away. “Look,” Iori said, “we’re wasting our energy on something impossible. Is that the Way of the Sword?” The question struck close to the bone, but Musashi would not give in. Only a month passed before the next disaster, a heavy snowfall followed by a quick thaw. Iori, on his return from trips to the temple for food, inevitably wore a long face, for the people there rode him mercilessly about Musashi’s failure. And finally Musashi himself began to lose heart. For two full days and on into a third, he sat silently brooding and staring at his field. Then it dawned on him suddenly. Unconsciously, he had been trying to create a neat, square field like those common in other parts of the Kanto Plain, but this was not what the terrain called for. Here, despite the general flatness, there were slight variations in the lay of the land and the quality of the soil that argued for an irregular shape. “What a fool I’ve been,” he exclaimed aloud. “I tried to make the water flow where I thought it should and force the dirt to stay where I thought it ought to be. But it didn’t work. How could it? Water’s water, dirt’s dirt. I can’t change their nature. What I’ve got to do is learn to be a servant to the water and a protector of the land.” In his own way, he had submitted to the attitude of the peasants. On that day he became nature’s manservant. He ceased trying to impose his will on nature and let nature lead the way, while at the same time seeking out possibilities beyond the grasp of other inhabitants of the plain. The snow came again, and another thaw; the muddy water oozed slowly over the plain. But Musashi had had time to work out his new approach, and his field remained intact. “The same rules must apply to governing people,” he said to himself. In his notebook, he wrote: “Do not attempt to oppose the way of the universe. But first make sure you know the way of the universe.

Look your fill ” the creature murmured his voice as sweet and rich as syllabub sauce. And his lusty grin when he said it was sinful—and pleasurable. Prue was certain her face flamed red at the barbarian’s insinuation. “I’m sure I don’t know what you mean ” she replied tartly. He smiled and drained his goblet. His head was tilted back exposing the thick cords in his throat and Prue watched him eagerly drink down the entire contents in one swallow. Never had she seen such a vulgar display. Never had she been so engrossed in the workings of a man’s throat and the movement of his Adam’s apple. With a thunk he set the goblet down and shoved his chair back. His legs were spread and the black leather riding britches he wore were pulled snugly over his massive thighs…and other parts as well. Flushing Prudence glanced away. She could not look at him like that with his lace jabot untied and lying on either side of his opened shirt. A shirt that was unbuttoned and opened to his waist exposing a vast amount of dark male skin hairless and bronzed. “Shall you not look my lady ” he beckoned softly. “I like the feel of your eyes on me.” “Cover yourself sir ” she demanded. “It’s most unseemly.” “Ah the lady is Temperance indeed ” the brute murmured huskily.

This is why the Liberian waiter laughed at me. He thought that I thought a toilet was my right, when he knew it was a privilege. "It must be, when 2.6 billion people don't have sanitation. I don't mean that they have no toilet in their house and must use a public one with queues and fees. Or that they have an outhouse, or a ricety shack that empties into a filthy drain or pigsty. All that counts as sanitation, though not a safe variety. The people who have those are the fortunate ones. Four in ten people have no access to any latrine, toilet, bucket, or box. Nothing. Instead, they defecate by train tracks and in forests. They do it in plastic bags and fling them through the air in narrow slum alleyways. If they are women, they get up at 4 A.M. to be able to do their business under cover of darkness for reasons of modesty, risking rape and snakebites. Four in ten people live in situations where they are surrounded by human excrement because it is in the bushes outside the village or in their city yards, left by children outside the backdoor. It is tramped back in on their feet, carried on fingers onto clothes, food and drinking water. "The disease toll of this is stunning. A gram of feces can contain 10 million viruses, 1 million bacteria, 1,000 parasite cysts, and 100 worm eggs...

What we would think of as a beef animal had the double purpose of being a working or draught animal that could pull heavy loads. There is an old adage, "A year to grow, two years to plough and a year to fatten." The beef medieval people would have eaten would have been a maturer, denser meat than we are used to today. I have always longed to try it. The muscle acquired from a working ox would have broken down over the fattening year and provided wonderful fat covering and marbling. Given the amount of brewing that took place, the odds are that the animals would have been fed a little drained mash from time to time. Kobe beef, that excessively expensive Japanese beef, was originally obtained from ex-plough animals whose muscles were broken down by mash from sake production and by massage. I'd like to think our beef might have had a not dissimilar flavour.

We must not confuse resting on our laurels with walking intimately with God. If we rely on our past victories, we’ll fail in our current battles. However, if we rest in God more than we trust ourselves—because we have a history with Him—He’ll cover us, equip us, empower us, and protect us whether we feel up for the battle or not.

The Misunderstood Social Butterfly   Like manipulative mothers, scheming co-workers act nice toward their intended target and present themselves as a victim. These schemers make themselves seem misunderstood and victimized to gain their target’s trust. The unwitting target then makes it his or her job to cover for the “victim,” making sure that the “victim” is protected from others.   This forms an exclusive bond between the two parties, with the manipulator effectively cutting off the target’s contact with other employees by painting them in a bad light. The target then becomes the manipulator’s personal pep squad, leaving the employee emotionally and mentally drained.   Typically, the person being manipulated in this type of relationship at work is someone who is hard working, trusting, and unfortunately, often times easy prey to a manipulator. The manipulator sees the victim as the person who is always working late and the person who always “tries to do the right thing”. The manipulator, conversely, often times is the one leaving early, skating by day-to-day, but occasionally has enough “golden opportunities” with the boss to make themselves the “favored employees”. Nearly always a gregarious and outgoing person, these manipulative people can be true terrors to those whom they manipulate.

On Earth We’re Briefly Gorgeous" i Tell me it was for the hunger & nothing less. For hunger is to give the body what it knows it cannot keep. That this amber light whittled down by another war is all that pins my hand to your chest. i You, drowning                         between my arms — stay. You, pushing your body                          into the river only to be left                          with yourself — stay. i I’ll tell you how we’re wrong enough to be forgiven. How one night, after backhanding mother, then taking a chainsaw to the kitchen table, my father went to kneel in the bathroom until we heard his muffled cries through the walls. And so I learned that a man, in climax, was the closest thing to surrender. i Say surrender. Say alabaster. Switchblade.                    Honeysuckle. Goldenrod. Say autumn. Say autumn despite the green                    in your eyes. Beauty despite daylight. Say you’d kill for it. Unbreakable dawn                    mounting in your throat. My thrashing beneath you                    like a sparrow stunned with falling. i Dusk: a blade of honey between our shadows, draining. i I wanted to disappear — so I opened the door to a stranger’s car. He was divorced. He was still alive. He was sobbing into his hands (hands that tasted like rust). The pink breast cancer ribbon on his keychain swayed in the ignition. Don’t we touch each other just to prove we are still here? I was still here once. The moon, distant & flickering, trapped itself in beads of sweat on my neck. I let the fog spill through the cracked window & cover my fangs. When I left, the Buick kept sitting there, a dumb bull in pasture, its eyes searing my shadow onto the side of suburban houses. At home, I threw myself on the bed like a torch & watched the flames gnaw through my mother’s house until the sky appeared, bloodshot & massive. How I wanted to be that sky — to hold every flying & falling at once. i Say amen. Say amend. Say yes. Say yes anyway. i In the shower, sweating under cold water, I scrubbed & scrubbed. i In the life before this one, you could tell two people were in love because when they drove the pickup over the bridge, their wings would grow back just in time. Some days I am still inside the pickup. Some days I keep waiting. i It’s not too late. Our heads haloed             with gnats & summer too early to leave any marks.             Your hand under my shirt as static intensifies on the radio.             Your other hand pointing your daddy’s revolver             to the sky. Stars falling one by one in the cross hairs.             This means I won’t be afraid if we’re already             here. Already more than skin can hold. That a body             beside a body must ma

Roasted Tomato Soup Serves 4-6 This soup is perfect for those cold winter nights when you want to relax with a comforting grilled cheese and tomato soup combo. The slow roasting of the tomatoes gives it tons of flavor. If you have a garden full of fresh tomatoes, feel free to use those instead of the canned variety. Stay away from fresh grocery store tomatoes in the winter, as they are usually flavorless and mealy and won’t give you the best results. This creamy soup also makes a luxurious starter for a dinner party or other occasion. 1 28 ounce can peeled whole tomatoes, drained 1/4 cup olive oil 1 teaspoon dried Italian seasoning 1/2 small red onion, chopped 2 cloves garlic, rough chopped 1/4 cup chicken broth 1/2 cup ricotta cheese 1/2 cup heavy cream Add the tomatoes, olive oil, herbs, and broth to your slow cooker pot. Cover and cook on low for about 6 hours, until the vegetables are soft. Use either a blender or immersion blender to puree the soup and transfer back to slow cooker. Add the ricotta and heavy cream and turn the cooker to warm if you can. Serve warm.

At last he went back to his old habit of spending most of his time at his office in Jesse Hall. He told himself that he should be grateful for the chance of reading on his own, free from the pressures of preparing for particular classes, free from the predetermined directions of his learning. He tried to read at random, for his own pleasure and indulgence, many of the things that he had been waiting for years to read. But his mind would not be led where he wished it to go; his attention wandered from the pages he held before him, and more and more often he found himself staring dully in front of him, at nothing; it was as if from moment to moment his mind were emptied of all it knew and as if his will were drained of its strength. He felt at times that he was a kind of vegetable, and he longed for something—even pain—to pierce him, to bring him alive. He had come to that moment in his age when there occurred to him, with increasing intensity, a question of such overwhelming simplicity that he had no means to face it. He found himself wondering if his life were worth the living; if it had ever been. It was a question, he suspected, that came to all men at one time or another; he wondered if it came to them with such impersonal force as it came to him. The question brought with it a sadness, but it was a general sadness which (he thought) had little to do with himself or with his particular fate; he was not even sure that the question sprang from the most immediate and obvious causes, from what his own life had become. It came, he believed, from the accretion of his years, from the density of accident and circumstance, and from what he had come to understand of them. He took a grim and ironic pleasure from the possibility that what little learning he had managed to acquire had led him to this knowledge: that in the long run all things, even the learning that let him know this, were futile and empty, and at last diminished into a nothingness they did not alter. Once, late, after his evening class, he returned to his office and sat at his desk, trying to read. It was winter, and a snow had fallen during the day, so that the out-of-doors was covered with a white softness.

BULLETPROOF POACHED EGGS WITH SAUTÉED GREENS Poaching is a great Bulletproof method of cooking eggs to retain their nutrients and avoid damaging the proteins. This is a great weekend lunch meal that could easily be substituted for dinner. Try buying an assortment of fresh organic greens and prewash them when you get home so they’re ready when you need them for easy cooking. 2 to 3 cups greens of your choice (kale, collards, chard, etc.) 2 tablespoons grass-fed unsalted butter or ghee Sea salt 2 tablespoons sliced raw cashews or almonds 2 poached eggs Fill a pan with an inch or two of water and add the greens to cook. Once the greens are tender, drain the water and add the butter or ghee. Toss the greens in the butter or ghee until covered. Remove the greens from the heat and sprinkle with salt and nuts. You should poach your eggs so your yolks are runny and the nutrition from the yolks is intact. The restaurant tricks to poaching eggs are to add 2 tablespoons of apple cider vinegar to the water and then swirl the water around before cracking the eggs so they stay in the center of the whirlpool.

In recent years scientists have discovered that coastal wetlands—salt marshes, but also mangroves and saw grass meadows—store a quarter of the carbon found in the earth’s soil, despite covering only 5 percent of the planet’s land area. That means that an acre of healthy coastal wetlands will clean far more air than an acre of the Amazon. “They sequester about fifteen times more carbon than upland forests,” Beverly tells me. “But how effective are these ecosystems when they have been dammed, diked, culverted, or drained? That’s what we’d like to know.

My heart aches, and a drowsy numbness pains My sense, as though of hemlock I had drunk, Or emptied some dull opiate to the drains One minute past, and Lethe-wards had sunk: 'Tis not through envy of thy happy lot, But being too happy in thine happiness,— That thou, light-winged Dryad of the trees In some melodious plot Of beechen green, and shadows numberless, Singest of summer in full-throated ease. O for a beaker full of the warm South, Full of the true, the blushful Hippocrene, With beaded bubbles winking at the brim, And purple-stained mouth; That I might drink, and leave the world unseen, And with thee fade away into the forest dim: Fade far away, dissolve, and quite forget What thou among the leaves hast never known, The weariness, the fever, and the fret Here, where men sit and hear each other groan; Where palsy shakes a few, sad, last gray hairs, Where youth grows pale, and spectre-thin, and dies; Where but to think is to be full of sorrow And leaden-eyed despairs, Where Beauty cannot keep her lustrous eyes, Or new Love pine at them beyond to-morrow. Away! away! for I will fly to thee, Not charioted by Bacchus and his pards, But on the viewless wings of Poesy, Though the dull brain perplexes and retards: Already with thee! tender is the night, And haply the Queen-Moon is on her throne, Cluster'd around by all her starry Fays; But here there is no light, Save what from heaven is with the breezes blown Through verdurous glooms and winding mossy ways. I cannot see what flowers are at my feet, Nor what soft incense hangs upon the boughs, But, in embalmed darkness, guess each sweet Wherewith the seasonable month endows The grass, the thicket, and the fruit-tree wild; White hawthorn, and the pastoral eglantine; Fast fading violets cover'd up in leaves; And mid-May's eldest child, The coming musk-rose, full of dewy wine, The murmurous haunt of flies on summer eves. Darkling I listen; and, for many a time I have been half in love with easeful Death, Call'd him soft names in many a mused rhyme, To take into the air my quiet breath; Now more than ever seems it rich to die, To cease upon the midnight with no pain, While thou art pouring forth thy soul abroad Thou wast not born for death, immortal Bird! No hungry generations tread thee down; The voice I hear this passing night was heard In ancient days by emperor and clown: Perhaps the self-same song that found a path Through the sad heart of Ruth, when, sick for home, She stood in tears amid the alien corn; The same that oft-times hath Charm'd magic casements, opening on the foam Of perilous seas, in faery lands forlorn. Forlorn! the very word is like a bell To toll me back from thee to my sole self! Adieu! the fancy cannot cheat so well As she is fam'd to do, deceiving elf. Adieu! adieu! thy plaintive anthem fades Past the near meadows, over the still stream, Up the hill-side; and now 'tis buried deep In the next valley-glades: Was it a vision, or a waking dream? Fled is that music:—Do I wake or sleep? - Ode to a Nightingale

I stayed with Annie through that week, helping to dig out some of the moor peat into banks to let the soil drain, going down to the foreshore where the bay is ringed with rocks covered in brown seaweed like heads covered in long hair; the great heads of old gods about to rise up from under the water, it felt to me, as I filled my creel, the water lap, lapping against the rocks, the oyster catchers piping their sad and lonely notes. Then we must climb the hill with baskets of weed to turn the soil less sour. It was a marvel to see how those that had long lived there had crofted a farmland from barrenness, and heartbreaking to see how small the plots.

Chickpea Stew Canned chickpeas, potatoes, tomatoes, and onion flavored with rosemary cook into a chunky vegetarian main-dish stew. This also makes a great side dish for pork or lamb. SERVES 6 3 16-ounce cans chickpeas, rinsed and drained 5 medium carrots, sliced 2 medium potatoes, peeled and chopped 1 cup peeled, seeded, and chopped fresh or canned tomatoes with their juice 1 medium onion, chopped 2 teaspoons chopped fresh rosemary ½ cup Chicken Broth ([>]), canned chicken or vegetable broth, or water 2 tablespoons olive oil Salt and freshly ground pepper Combine all the ingredients in a large slow cooker. Cover and cook on low for 6 to 8 hours, or until the vegetables are tender. Serve hot or at room temperature.

He criss-crossed the kitchen-garden beyond the asparagus beds: fruit trees and strawberry beds and bean poles and a chicken-wire enclosure where raspberry canes and gooseberry bushes and currant bushes lived sheltered from the attack of birds. Beside the gooseberry wire grew a row of rhubarb. Each clump was covered with the end of an old tub or pot drain-pipe with sacking over the top. Between the loose staves of one of the tubends was something white—a piece of paper. It was folded, and addressed in a childish hand—if one could call it an address: ‘To Oberon, King of Fairies.’ Tom certainly did not want to be mixed up with talk of fairies and that kind of thing; and he moved very quickly away from the rhubarb bed.

I didn’t answer, occupied in dissolving the penicillin tablets in the vial of sterile water. I selected a glass barrel, fitted a needle, and pressed the tip through the rubber covering the mouth of the bottle. Holding it up to the light, I pulled back slowly on the plunger, watching the thick white liquid fill the barrel, checking for bubbles. Then pulling the needle free, I depressed the plunger slightly until a drop of liquid pearled from the point and rolled slowly down the length of the spike. “Roll onto your good side,” I said, turning to Jamie, “and pull up your shirt.” He eyed the needle in my hand with keen suspicion, but reluctantly obeyed. I surveyed the terrain with approval. “Your bottom hasn’t changed a bit in twenty years,” I remarked, admiring the muscular curves. “Neither has yours,” he replied courteously, “but I’m no insisting you expose it. Are ye suffering a sudden attack of lustfulness?” “Not just at present,” I said evenly, swabbing a patch of skin with a cloth soaked in brandy. “That’s a verra nice make of brandy,” he said, peering back over his shoulder, “but I’m more accustomed to apply it at the other end.” “It’s also the best source of alcohol available. Hold still now, and relax.” I jabbed deftly and pressed the plunger slowly in. “Ouch!” Jamie rubbed his posterior resentfully. “It’ll stop stinging in a minute.” I poured an inch of brandy into the cup. “Now you can have a bit to drink—a very little bit.” He drained the cup without comment, watching me roll up the collection of syringes. Finally he said, “I thought ye stuck pins in ill-wish dolls when ye meant to witch someone; not in the people themselves.” “It’s not a pin, it’s a hypodermic syringe.” “I dinna care what ye call it; it felt like a bloody horseshoe nail. Would ye care to tell me why jabbing pins in my arse is going to help my arm?” I took a deep breath. “Well, do you remember my once telling you about germs?” He looked quite blank. “Little beasts too small to see,” I elaborated. “They can get into your body through bad food or water, or through open wounds, and if they do, they can make you ill.” He stared at his arm with interest. “I’ve germs in my arm, have I?” “You very definitely have.” I tapped a finger on the small flat box. “The medicine I just shot into your backside kills germs, though. You get another shot every four hours ’til this time tomorrow, and then we’ll see how you’re doing.” I paused. Jamie was staring at me, shaking his head. “Do you understand?” I asked. He nodded slowly. “Aye, I do. I should ha’ let them burn ye, twenty years ago.

Once upon a time There was a friend Who poured some ink To a pen, which had been dried up Since then There are pages, and books Cluttered by scribbling With or without a meaning When the ink was done Scribbling started In the earth, dust covered In the tranquil grounds of the temple And in the naked skies Among floating clouds Mesmerized by the dawn of love On top of mountains Like a fairy spreading her wings On fluttering wings of butterflies In paths, under the starry skies On piano keys, playing without a tune On sprays of vibrant blooms Even without a sweet fragrance Even among the debris, pungent flowing down the drain Among the eyes filled with emptiness Walking down the streets, In the battle field, drenched with blood Waiting for a flying bullet, which brings death…. There is a poem Each and every moment Each and every day! (Translated by Manel K R Fernando)

His gaze locked with mine again and I almost came right there and then. My cock had swelled in my hand, pulsing. Aching. But somehow I managed to put on a careless tone, my trademark up-for-anything drawl that half the time is a total front. “Well. This should be interesting.” The faint hint of panic on his face was unmistakable, but I didn’t give him time to back out. I wanted him too much. I’d always fucking wanted this guy. Releasing myself, I reached over to cover his hand with mine. He tensed, and for a split second I thought he was going to push me away. I wouldn’t have blamed him. But then he let go, leaving my hand there alone. And I was holding his dick. Finally. He was hot and hard, and the ends of his soft blond pubic hair tickled my fingertips. I squeezed, and all the air seemed to drain out of his body, his torso practically melting into the mattress. My mouth was a desert, my pulse a loud drum in my ears.

Don't listen to Hassan i Sabbah," they will tell you. "He wants to take your body and all pleasures of the body away from you. Listen to us. We are serving The Garden of Delights Immortality Cosmic Consciousness The Best Ever In Drug Kicks. And love love love in slop buckets. How does that sound to you boys? Better than Hassan i Sabbah and his cold windy bodiless rock? Right?" At the immediate risk of finding myself the most unpopular character of all fiction—and history is fiction—I must say this: "Bring together state of news—Inquire onward from state to doer—Who monopolized Immortality? Who monopolized Cosmic Consciousness? Who monopolized Love Sex and Dream? Who monopolized Life Time and Fortune? Who took from you what is yours? Now they will give it all back? Did they ever give anything away for nothing? Did they ever give any more than they had to give? Did they not always take back what they gave when possible and it always was? Listen: Their Garden Of Delights is a terminal sewer—I have been at some pains to map this area of terminal sewage in the so called pornographic sections of Naked Lunch and Soft Machine—Their Immortality Cosmic Consciousness and Love is second-run grade-B shit—Their drugs are poison designed to beam in Orgasm Death and Nova Ovens—Stay out of the Garden of Delights—It is a man-eating trap that ends in green goo—Throw back their ersatz Immortality—It will fall apart before you can get out of The Big Store—Flush their drug kicks down the drain—They are poisoning and monopolizing the hallucinogen drugs—learn to make it without any chemical corn—All that they offer is a screen to cover retreat from the colony they have so disgracefully mismanaged. To cover travel arrangements so they will never have to pay the constituents they have betrayed and sold out. Once these arrangements are complete they will blow the place up behind them.

FETTUCCINI “PORCINI” (Australian Fettuccini) Trudi’s 1st Note: We just returned from a trip to Australia. This is my version of a recipe we experienced in Sydney. It’s easy to make and a wonderful flavor. For the Pasta: Prepare a package of your favorite brand fettuccini pasta as instructed on the package. Use the size that serves 4. When the pasta is cooked, drain it, give it a stir to keep it from sticking together, cover it loosely with foil and set it aside on a cold burner to wait for its yummy sauce. For the Sauce: ¼ pound bacon (regular sliced, not thick) ½ pound (8 ounces) fresh mushrooms sliced, or chopped ½ cup chopped onions (regular yellow onions or green onions—if you use green onions, you can use up to 2 inches of the stem) 4-inch square of fresh salmon filet 15-ounce (approximate—if it’s a bit more, that’s okay) jar of prepared Alfredo sauce Pan fry the bacon until it’s crispy and lift it out of the fat with a slotted spoon to drain it on paper towels. Use the remaining bacon fat in the pan to fry the mushrooms until they are very well done. Add the onions to the pan and continue to fry until the onions are translucent and fully cooked. Cut the raw salmon into cubes and add it to the pan. Fry it until the salmon is fully cooked. Add the drained bacon pieces to the pan and add the Alfredo sauce. Stir everything together until it’s well-combined and heated through. Arrange the pasta you’ve cooked on 4 plates. Ladle the delicious mixture in the frying pan over the pasta and serve to rave reviews! Trudi’s 2nd Note: The porcini is in quotes because I’m sure the restaurant used them, but regular mushrooms work just as well and are easier on the budget. Fresh salmon works great but since it sort of falls apart in the cooking anyway, you probably could use canned or packaged salmon and get the same results. If you prefer, you could also use packaged Alfredo sauce mix and prepare it yourself.

Hermione’s eyes were swimming with tears again. Ron got back off the bed, put his arm around her once more, and frowned at Harry as though reproaching him for lack of tact. Harry could not think of anything to say, not least because it was highly unusual for Ron to be teaching anyone else tact. “I--Hermione, I’m sorry--I didn’t--” “Didn’t realize that Ron and I know perfectly well what might happen if we come with you? Well, we do. Ron, show Harry what you’ve done.” “Nah, he’s just eaten,” said Ron. “Go on, he needs to know!” “Oh, all right. Harry, come here.” For the second time Ron withdrew his arm from around Hermione and stumped over to the door. “C’mon.” “Why?” Harry asked, following Ron out of the room onto the tiny landing. “Descendo,” muttered Ron, pointing his wand at the low ceiling. A hatch opened right over their heads and a ladder slid down to their feet. A horrible, half-sucking, half-moaning sound came out of the square hole, along with an unpleasant smell like open drains. “That’s your ghoul, isn’t it?” asked Harry, who had never actually met the creature that sometimes disrupted the nightly silence. “Yeah, it is,” said Ron, climbing the ladder. “Come and have a look at him.” Harry followed Ron up the few short steps into the tiny attic space. His head and shoulders were in the room before he caught sight of the creature curled up a few feet from him, fast asleep in the gloom with its large mouth wide open. “But it…it looks…do ghouls normally wear pajamas?” “No,” said Ron. “Nor have they usually got red hair or that number of pustules.” Harry contemplated the thing, slightly revolted. It was human in shape and size, and was wearing what, now that Harry’s eyes became used to the darkness, was clearly an old pair of Ron’s pajamas. He was also sure that ghouls were generally rather slimy and bald, rather than distinctly hairy and covered in angry purple blisters. “He’s me, see?” said Ron. “No,” said Harry. “I don’t.” “I’ll explain it back in my room, the smell’s getting to me,” said Ron.

Apple Core   Outside the morning is cold. He sits at his desk, his fingers motionless on the keyboard. A blanket covers his shoulders and a coffee mug half full of soy milk and Folgers loiters to his right. The surrounding room is strewn with papers, some failed attempts, some nothing at all. Unsealed envelopes and empty packs of cigarettes, unfinished books and drained beer bottles, a dictionary and a worn notebook mixed in with laundry, plastic bags, and cardboard boxes. He sits and stares at his   computer screen, no more than a title punched out along the top of the page. Thoughts swirl around him and the clock face blinks overhead. His speakers lie silent, his printer still. A burned out candle sits next to unopened whiskey. Notes taped to every surface are lorded over by an Easter card signed with familiar names. They speak to the urgency of the world around him. His breakfast is left unfinished, except for the apple, whose core he has wrapped in a napkin and tossed on top of his overflowing wastebasket.

The farther back the bed, the older the child looked. The last few didn’t even look like children anymore, but petite senior citizens. Their faces were wrinkled and their hair was gray. “These must be the missing children!” Red gasped. “What’s happening to them?” Tootles asked. Red noticed that the walls were lined with empty coffins. She covered her mouth, and her eyes filled with tears. “Morina is draining their youth and beauty to make potions!” Red said. “She’s a monster!” Red and the Lost Boys stared around at the cursed children in disbelief. They wanted to free them from whatever enchantment was draining their life force, but they didn’t know how. They were too afraid to touch any of them. “Why are there empty beds?” Nibs asked. “Because they died,” said a voice that didn’t belong to Red or the Lost Boys. They looked around the basement to see where it was coming from. Propped up in the corner of the basement was a tall mirror with a silver frame, and to Red’s horror, Froggy was standing inside of it. “Charlie!” Red yelled, and ran to it. She placed both of her hands on the glass and Froggy put his webbed hands against hers. “Our dad’s a giant frog?” Nibs asked. “Hooray, our dad’s a frog!” “Red, who are these children?” Froggy asked. “And why are they calling me Dad?” “These are the Lost Boys of Neverland. I’ve adopted them for the time being—it’s a long story,” Red said. “Charlie, what are you doing inside a mirror?” “Morina put me in here so I would have to watch the children,” Froggy said sadly. “So how do we get you out?” Red asked. Froggy shook his head. “Magic mirrors are irreversible, my darling” he said. “I’m trapped just like the Evil Queen’s lover, but since the wishing spell doesn’t exist anymore, I’ll most likely be in here… forever.” Red fell to her knees and shook her head. She thought her heart was broken before, but it had shattered into so many pieces now, it might never heal again. “No…,” she whispered. “No, no, no…” Froggy became emotional at the sight of her. “I am so sorry, my love,” he cried. “You must take these children and leave before Morina gets back.” “I can’t leave you…,” Red cried. “There’s nothing we can do.” Froggy wept. “Morina wanted to separate us, and I’m afraid she has for good. The

I could cook something for myself. I find it relaxing to labor away for a few hours preparing some delicacy. For example, côtes de veau Foyot: meat at least four centimeters thick—enough for two, of course—two medium-size onions, fifty grams of bread without the crust, seventy-five of grated gruyère, fifty of butter. Grate the bread into breadcrumbs and mix with the gruyère, then peel and chop the onions and melt forty grams of the butter in a small pan. Meanwhile, in another pan, gently sauté the onions in the remaining butter. Cover the bottom of a dish with half the onions, season the meat with salt and pepper, arrange it on the dish and add the rest of the onions. Cover with a first layer of breadcrumbs and cheese, making sure that the meat sits well on the bottom of the dish, allowing the melted butter to drain to the bottom and gently pressing by hand. Add another layer of breadcrumbs to form a sort of dome, and the last of the melted butter. Add enough white wine and stock until the liquid is no more than half the height of the meat. Put the dish in the oven for around half an hour, basting now and then with the wine and stock. Serve with sautéed cauliflower.

Agreeable even though the rector, when he arrived some years earlier, had looked around, seen a fair number of Bajians and Barbadians, who were Church of England—many of them domestics working for East Orange’s white rich, many of them island people who knew their place and sat at the back and thought they were accepted—leaned on his pulpit, and, before beginning the sermon on his first Sunday, said, “I see we have some colored families here. We’ll have to do something about that.” After consulting with the seminary in New York, he had seen to it that various services and Sunday schools for the colored were conducted, outside basic church law, in the colored families’ houses. Later, the swimming pool at the high school was shut down by the school superintendent so that the white kids wouldn’t have to swim with the colored kids. A big swimming pool, used for swimming classes and a swimming team, a part of the physical education program for years, but since there were objections from some of the white kids’ parents who were employers of the black kids’ parents—the ones working as maids and housemen and chauffeurs and gardeners and yardmen—the pool was drained and covered over.

The men who had inhabited prehistoric Egypt, who had carved the Sphinx and founded the world‘s oldest civilization, were men who had made their exodus from Atlantis to settle on this strip of land that bordered the Nile. And they had left before their ill-fated continent sank to the bottom of the Atlantic Ocean, a catastrophe which had drained the Sahara and turned it into a desert. The shells which to-day litter the surface of the Sahara in places, as well as the fossil fish which are found among its sands, prove that it was once covered by the waters of a vast ocean. It was a tremendous and astonishing thought that the Sphinx provided a solid, visible and enduring link between the people of to-day and the people of a lost world, the unknown Atlanteans. This great symbol has lost its meaning for the modern world, for whom it is now but an object of local curiosity. What did it mean to the Atlanteans? We must look for some hint of an answer in the few remnants of culture still surviving from peoples whose own histories claimed Atlantean origin. We must probe behind the degenerate rituals of races like the Incas and the Mayas, mounting to the purer worship of their distant ancestors, and we shall find that the loftiest object of their worship was Light, represented by the Sun. Hence they build pyramidal Temples of the Sun throughout ancient America. Such temples were either variants or slightly distorted copies of similar temples which had existed in Atlantis. After Plato went to Egypt and settled for a while in the ancient School of Heliopolis, where he lived and studied during thirteen years, the priest-teachers, usually very guarded with foreigners, favoured the earnest young Greek enquirer with information drawn from their well-preserved secret records. Among other things they told him that a great flat-topped pyramid had stood in the centre of the island of Atlantis, and that on this top there had been build the chief temple of the continent – a sun temple. […] The Sphinx was the revered emblem in stone of a race which looked upon Light as the nearest thing to God in this dense material world. Light is the subtlest, most intangible of things which man can register by means of one of his five senses. It is the most ethereal kind of matter which he knows. It is the most ethereal element science can handle, and even the various kind of invisible rays are but variants of light which vibrate beyond the power of our retinas to grasp. So in the Book of Genesis the first created element was Light, without which nothing else could be created. „The Spirit of God moved upon the face of the Deep,“ wrote Egyptian-trained Moses. „And God said, Let there be Light: and there was Light.“ Not only that, it is also a perfect symbol of that heavenly Light which dawns within the deep places of man‘s soul when he yields heart and mind to God; it is a magnificent memorial to that divine illumination which awaits him secretly even amid the blackest despairs. Man, in turning instinctively to the face and presence of the Sun, turns to the body of his Creator. And from the sun, light is born: from the sun it comes streaming into our world. Without the sun we should remain perpetually in horrible darkness; crops would not grow: mankind would starve, die, and disappear from the face of this planet. If this reverence for Light and for its agent, the sun, was the central tenet of Atlantean religion, so also was it the central tenet of early Egyptian religion. Ra, the sun-god, was first, the father and creator of all the other gods, the Maker of all things, the One, the self-born [...] If the Sphinx were connected with this religion of Light, it would surely have some relationship with the sun.

There was also a package wrapped in pale blue paper and tied with a matching ribbon. Picking up a small folded note that had been tucked under the ribbon, Beatrix read: A gift for your wedding night, darling Bea. This gown was made by the most fashionable modiste in London. It is rather different from the ones you usually wear, but it will be very pleasing to a bridegroom. Trust me about this. -Poppy Holding the nightgown up, Beatrix saw that it was made of black gossamer and fastened with tiny jet buttons. Since the only nightgowns she had ever worn had been of modest white cambric or muslin, this was rather shocking. However, if it was what husbands liked... After removing her corset and her other underpinnings, Beatrix drew the gown over her head and let a slither over her body in a cool, silky drift. The thin fabric draped closely over her shoulders and torso and buttoned at the waist before flowing to the ground in transparent panels. A side slit went up to her hip, exposing her leg when she moved. And her back was shockingly exposed, the gown dipping low against her spine. Pulling the pins and combs from her hair, she dropped them into the muslin bag in the trunk. Tentatively she emerged from behind the screen. Christopher had just finished pouring two glasses of champagne. He turned toward her and froze, except for his gaze, which traveled over her in a burning sweep. "My God," he muttered, and drained his champagne. Setting the empty glass aside, he gripped the other as if he were afraid it might slip through his fingers. "Do you like my nightgown?" Beatrix asked. Christopher nodded, not taking his gaze from her. "Where's the rest of it?" "This was all I could find." Unable to resist teasing him, Beatrix twisted and tried to see the back view. "I wonder if I put it on backward..." "Let me see." As she turned to reveal the naked line of her back, Christopher drew in a harsh breath. Although Beatrix heard him mumble a curse, she didn't take offense, deducing that Poppy had been right about the nightgown. And when he drained the second glass of champagne, forgetting that it was hers, Beatrix sternly repressed a grin. She went to the bed and climbed onto the mattress, relishing the billowy softness of its quilts and linens. Reclining on her side, she made no attempt to cover her exposed leg as the gossamer fabric fell open to her hip. Christopher came to her, stripping off his shirt along the way. The sight of him, all that flexing muscle and sun-glazed skin, was breathtaking. He was a beautiful man, a scarred Apollo, a dream lover. And he was hers.

Castle Scones ¼ cup currants 2 cups all-purpose flour 2 tablespoons sugar 1 tablespoon baking powder ½ teaspoon salt 4 tablespoons well-chilled unsalted butter, cut into 4 pieces 1 large egg ¼ cup whipping cream ¼ cup milk 2 teaspoons sugar (optional) butter, whipped cream, jams, curds, and marmalades Place the currants in a medium-sized bowl and pour boiling water over them just to cover. Allow to stand for 10 minutes. Drain the currants, pat them dry with paper towels, and set aside. Preheat the oven to 400°F. Mix the flour, sugar, baking powder, and salt in the bowl of a food processor fitted with a steel blade. With the motor running, add the butter and process until the mixture looks like cornmeal. In a separate bowl, beat the egg slightly with the cream and milk. With the motor still running, pour the egg mixture in a thin stream into the flour mixture just until the dough holds together in a ball. Fold in the currants. On a floured surface, lightly pat the dough into 2 circles, each about 7 inches in diameter. Cut each circle into 6 even pieces. Place the scones on a buttered baking sheet 2 inches apart. Sprinkle them with the optional sugar, if desired. Bake about 15 minutes, or until the scones are puffed, golden, and cooked through. Serve with butter, whipped cream, and jams. Makes 12 scones

Cheddar Cheese Grits Ingredients: 2 cups whole milk 2 cups water 1 1/2 teaspoons salt 1 cup coarse ground cornmeal 1/2 teaspoon freshly ground black pepper 4 tablespoons unsalted butter 4 ounces sharp Cheddar, shredded Directions: Place the milk, water, and salt into a large, heavy-gauge pan over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually stirring. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and stir frequently, every few minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of the pan when stirring. Cook for 20 to 25 minutes or until mixture is creamy. Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately. Sweet Potato Casserole Ingredients: For the sweet potatoes 3 cups (1 29-ounce can) sweet potatoes, drained ½ cup melted butter ⅓ cup milk ¾ cup sugar 1 teaspoon vanilla 2 beaten eggs salt to taste For the topping: 5 tablespoons melted butter ⅔ cup brown sugar ⅔ cup flour 1 cup pecan pieces Instructions: Preheat the oven to 350 degrees. Mash the sweet potatoes and add the melted butter, milk, sugar, vanilla, beaten eggs, and a pinch of salt. Stir until incorporated. Pour into a shallow baking dish or a cast iron skillet. Combine the butter, brown sugar, flour, and pecan pieces in a small bowl, using your fingers to create moist crumbs. Sprinkle generously over the casserole. Bake for 25-35 minutes, until the edges pull away from the sides of the pan and the top is golden brown. Let stand for the mixture to cool and solidify a little bit before serving. Southern Fried Chicken Ingredients: 4 pounds chicken pieces 1 1/2 cups milk 2 large eggs 2 1/2 cups all-purpose flour 2 tablespoons salt 2 teaspoons pepper 3 cups vegetable oil salt to taste Preparation: Rinse chicken; pat dry and then set aside. Combine milk and eggs in a bowl; whisk to blend well. In a large heavy-duty plastic food storage bag, combine the flour, salt, and pepper. Dip a chicken piece in the milk mixture; let excess drip off into bowl. Put a few chicken pieces in the food storage bag and shake lightly to coat thoroughly. Remove to a plate and repeat with remaining chicken pieces. Heat oil to 350°. Fry chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and cooked through. Chicken breasts will take a little less time than other pieces. Pierce with a fork to see if juices run clear to check for doneness. With a slotted spoon, move to paper towels to drain; sprinkle with salt.

Don't worry," she whispered. "You're going to make it." "I know." His whisper came so quietly, and sounded so impossibly sad, that Luce wasn't sure she'd heard him right. Until then,she'd thought he was unconscious,but something in her voice seemed to reach him. His eyelids fluttered. Then, slowly, they opened. They were violet. The jug of water fell from her hands. Daniel. Her instinct was to crawl in next to him and cover his lips with kisses, to pretend he wasn't as badly wounded as he was. At the sight of her, Daniel's eyes widened and he started to sit up. But then the blood began to flow from his neck again and his face drained of all its color. Luce had no choice but to restrain him. "Shhh. She pressed his shoulders back against the stretcher, trying to get him to relax. He squirmed under her grip. Every time he did, bright new blood bloomed through the bandage. "Daniel,you have to stop fighting," she begged. "Please stop fighting. For me." They locked eyes for a long,intense moment=and then the ambulance came to an abrupt stop. The back door swung open. A shocking breath of fresh air flowed in. The streets outside were quiet, but the place had the feel of a big city,even in the middle of the night. Milan. That was where the soldier had said they were going when he assigned her to this ambulance. They must be at a hospital in Milan.

crispy baked wontons Brianna Shade | BEAVERTON, OREGON These quick, versatile wontons are great for a crunchy afternoon snack or paired with a bowl of soothing soup on a cold day. I usually make a large batch, freeze half on a floured cookie sheet, then store them in an air-tight container for a fast bite. 1/2 pound ground pork 1/2 pound extra-lean ground turkey 1 small onion, chopped 1 can (8 ounces) sliced water chestnuts, drained and chopped 1/3 cup reduced-sodium soy sauce 1/4 cup egg substitute 1-1/2 teaspoons ground ginger 1 package (12 ounces) wonton wrappers Cooking spray Sweet-and-sour sauce, optional In a large skillet, cook the pork, turkey and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in the water chestnuts, soy sauce, egg substitute and ginger. Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 2 heaping teaspoons of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling. Place on baking sheets coated with cooking spray; lightly coat wontons with additional cooking spray. Bake at 400° for 10-12 minutes or until golden brown, turning once. Serve warm with sweet-and-sour sauce if desired.

This was the very heart of Wales' rainforest zone, where the oceanic climate conspires to make conditions perfect for the rich profusion of plant life that we'd spent the past week exploring. Yet here, humanity had found a rainforest and turned it into a desert. It had started long ago, no doubt: Wales' Green Desert is the product of agricultural malpractice dating back to the twelfth-century monks of Strata Florida. But what began as a profitable enterprise in medieval times today supports a mere twenty-eight farms over an area covering 46,000 acres. The farming unions claim that rewilding will lead to rural depopulation, but centuries of overgrazing have already drained the land of both people and wildlife. And in doing so, Wales is losing part of its heritage, its culture. Because the Wales of this great country's myths and legends was a rainforest nation, whose peoples lived and coexisted with the Atlantic oakwoods that once carpeted their land, celebrating them in song. They knew these rainforests and knew them deeply, weaving them into their stories, vesting their greatest heroes with a magic derived from that profound knowledge of place and ecology. There is a way back from this, but it is unlikely to come through a culture war between sheep farmers and rewilders. The truth is that there is more than enough space in Wales, as there is in the rest of Britain, both for farming to continue and for more rainforest to flourish.

Eastern Shore Breakfast Pudding Eggs, cheddar, ham or sausage, and bread baked together in the rich tradition of English savory puddings. This rib-sticking main course is equally delicious in a vegetarian rendition. 4 thick slices white bread, torn into quarters ¾ pound cooked ham, thinly sliced and chopped (or 1 pound sausage meat, cooked and drained) 1 cup sharp cheddar cheese, grated ½ medium onion, minced 1 sweet red pepper, diced 1 tablespoon olive oil 6 eggs 2 cups milk ¼ teaspoon salt Black and red pepper to taste Pinch of nutmeg Parsley to garnish Heat the oven to 350 degrees. Butter a deep 8 x 8 inch baking dish. Lay bread in the dish, covering the bottom, and top with the ham or sausage and cheese. In a small pan, sauté the onion and red pepper in oil until fragrant and softened, about 5 minutes, and layer on top of the cheese. Whisk together the eggs and milk, salt, peppers, and nutmeg. Pour the mixture over the bread, meat, vegetables, and cheese. Bake for about one hour, until the pudding is puffed, firm, and golden brown. Tent with foil if necessary to prevent too much browning. Cut into four squares, garnish with parsley, and serve along with Old Bay potatoes (below), steamed asparagus, and broiled tomatoes. You shouldn’t see a hungry guest again until dinnertime. Note: For vegetarians, substitute for the meat a cup each of lightly steamed broccoli cut into small florets and thinly sliced, sautéed zucchini—both well drained. Serves 4.

21. You Are His Treasure “The kingdom of heaven is like a treasure that somebody hid in a field, which someone else found and covered up. Full of joy, the finder sold everything and bought that field.” (Matthew 13:44, CEB) The idea that Jesus is the treasure in the field and that you must sell everything to obtain him has been preached for a couple thousand years. With few exceptions, this coincides with much of the doctrine in the church today. I know I was taught this growing up. I felt like I had to earn Jesus (and my salvation). I was convinced that I had to give up everything that brought me joy to obtain him. Somehow I had to do something to gain this treasure. I didn’t know how I would do it, but I had to obtain this treasure. Then my eyes were opened. I saw myself buried in the field, and Jesus selling everything he had for me. His desire for me was so potent that when he obtained the field, he breathlessly dug me out of the miry clay and held me close to his chest. I could feel his heartbeat synchronizing with mine. I tell you this story in hopes that you can put yourself in that position and realize how important you are. How cherished you are. How much Jesus treasures you. God didn’t hide you in that field; the years and years of teaching that you were dirty, separated from him, did that. He had to find you; when he did, he took the stripes that you thought God was waiting to give you. He died the death that you were told you deserved. He was buried in the dirt and tomb reserved for you. Then he broke forth and rose from the miry clay as a representation of God finding you. You see, God sold everything to obtain you, gave everything to get you, and drained every ounce of blood to purify you. He gave everything of himself to get you, to bring you into unity with him.

ROASTED BEET AND QUINOA SALAD When beets are bad, they are really fucking gross. But roasted, these mother fuckers get sweet and delicious. Trust. MAKES ENOUGH FOR 4 AS A SIDE DRESSING 1 shallot or small onion, diced (about 2 tablespoons) 1 teaspoon Dijon mustard 3 tablespoons white wine, balsamic, or champagne vinegar ¼ cup olive oil SALAD 3 medium beets, peeled and chopped into small chunks (about 1½ cups) 1 teaspoon of whatever vinegar you used for the dressing 2 teaspoons olive oil Salt and ground pepper 2 cups water 1 cup quinoa, rinsed 1 cup kale, stems removed, sliced into thin strips ¼ cup diced fresh herbs* 1 Crank your oven to 400°F. Grab a rimmed baking sheet and have it on standby. 2 Make the dressing: Pour all the ingredients together in a jar and shake that shit up. 3 For the salad: In a medium bowl, toss the beets together with the vinegar, olive oil, and a pinch of salt. Your hands might get kinda red and bloody looking from the beets. Don’t worry about that shit; it will wash off, so quit complaining. Pour the mixture onto the baking sheet and roast for 20 minutes, stirring the beets halfway through. 4 While the beets roast up, bring the water to a boil in a medium pot. Add the quinoa. Once that shit starts boiling again, cover, and adjust the heat to low. Cook the quinoa at a slow simmer until it is tender, about 15 minutes. Just taste it and you’ll figure that shit out. Drain any extra water that remains in the pot and scoop the quinoa into a medium bowl. Fold the kale into the hot quinoa and then add the dressing. Add the fresh herb of your choice and mix well. 5 When the beets are done, fold those ruby red bitches right in to the quinoa. Add salt and pepper to taste. Serve this salad at room temperature or refrigerate until cold. * Dill, basil, and parsley all work well here. Use whichever of those you’ve got hanging out in the fridge

Undoubtedly, my dear Dick. Just note the progress of events: consider the migrations of races, and you will arrive at the same conclusion assuredly. Asia was the first nurse of the world, was she not? For about four thousand years she travailed, she grew pregnant, she produced, and then, when stones began to cover the soil where the golden harvests sung by Homer had flourished, her children abandoned her exhausted and barren bosom. You next see them precipitating themselves upon young and vigorous Europe, which has nourished them for the last two thousand years. But already her fertility is beginning to die out; her productive powers are diminishing every day. Those new diseases that annually attack the products of the soil, those defective crops, those insufficient resources, are all signs of a vitality that is rapidly wearing out and of an approaching exhaustion. Thus, we already see the millions rushing to the luxuriant bosom of America, as a source of help, not inexhaustible indeed, but not yet exhausted. In its turn, that new continent will grow old; its virgin forests will fall before the axe of industry, and its soil will become weak through having too fully produced what had been demanded of it. Where two harvests bloomed every year, hardly one will be gathered from a soil completely drained of its strength. Then, Africa will be there to offer to new races the treasures that for centuries have been accumulating in her breast. Those climates now so fatal to strangers will be purified by cultivation and by drainage of the soil, and those scattered water supplies will be gathered into one common bed to form an artery of navigation. Then this country over which we are now passing, more fertile, richer, and fuller of vitality than the rest, will become some grand realm where more astonishing discoveries than steam and electricity will be brought to light.

Pizzoccheri — SERVES 4 TO 6 — 1 medium Savoy cabbage A big, sexy slab of Valtellina cheese, or something similar, like fontina 3 large yellow potatoes A fuck of a lot of butter 4 large garlic cloves 1 pound pizzoccheri Extra-virgin olive oil 2 handfuls grated Parmigiano-Reggiano, or Bitto (if available and you can afford it) Salt Remove and discard any tough outer leaves from the cabbage and roughly chop it into long pieces. Thinly cut about 15 pieces of Valtellina cheese and also grate about 3 cups. Set aside. Preheat the oven to 325°F. Peel and dice the potatoes and boil until cooked but still firm, about 15 minutes or so. Halfway through boiling, add the cabbage to the potatoes. When the potatoes and cabbage are cooked, drain them and set them aside. In a large, deep frying pan over low heat, melt the fuckload of butter. Gently crush (if that’s even possible) the garlic cloves, place them in the pan, and cook until they soften and the butter has melted but not turned brown. Boil the pizzoccheri until al dente and drain, reserving about 2 cups of the water. Return the pizzoccheri to the pot and drizzle them with a little olive oil or some butter so they don’t stick together. Pour a little of the garlic butter into a baking dish and begin to layer the ingredients, starting with the pizzoccheri, then the cabbage, then the potatoes, then both cheeses, drizzling more garlic butter over the whole mixture after each layer, adding a bit of the reserved pasta water to ensure it doesn’t get too thick but making sure it doesn’t get too watery. You may need only a cup. Top the final layer with a drizzle of olive oil and more grated cheese. Cover with foil and bake for about 15 minutes or so. Remove the foil and return to the oven until the top has a slight crisp. Salt to taste. Serve it and eat it and drink a lot of wine with it and think about how much you deserve it after you burned off so many

It is a well known fact that warriors and wizards do not get along, because one side considers the other side to be a collection of bloodthirsty idiots who can't walk and think at the same time, while the other side is naturally suspicious of a body of men who mumble a lot and wear long dresses. Oh, say the wizards, if we're going to be like that, then, what about all those studded collars and oiled muscles down at the Young Men's Pagan Association? To which the heroes reply, that's a pretty good allegation coming from a bunch of wimpsoes who won't go near a woman on account, can you believe it, of their mystical power being sort of drained out. Right, say the wizards, that just about does it, you and your leather posing pouches. Oh yeah, say the heroes, why don't you... And so on. This sort of thing has been going on for centuries, and caused a number of major battles which have left large tracts of land uninhabitable because of magical harmonics. In fact, the hero even at this moment galloping towards the Vortex Plains didn't get involved in this kind of argument, because they didn't take it seriously, mainly because this particular hero was a heroine. A redheaded one. Now, there is a tendency at a point like this to look over one's shoulder at the cover artist and start going on at length about leather, thigh-boots and naked blades. Words like "full", "round" and even "pert" creep into the narrative, until the writer has to go and have a cold shower and lie down. Which is all rather silly, because any woman setting out to make a living by the sword isn't about to go around looking like something off the cover of the more advanced kind of lingerie catalogue for the specialised buyer. Oh well, all right. The point that must be made is that although Herrena the Henna-Haired Harridan would look quite stunning after a good bath, a heavy-duty manicure, and the pick of the leather racks in Woo Hun Ling's Oriental Exotica and Martial Aids on Heroes Street, she was currently quite sensibly dressed in light chain mail, soft boots, and a short sword.

There is a particular kind of pain, elation, loneliness, and terror involved in this kind of madness. When you’re high it’s tremendous. The ideas and feelings are fast and frequent like shooting stars, and you follow them until you find better and brighter ones. Shyness goes, the right words and gestures are suddenly there, the power to captivate others a felt certainty. There are interests found in uninteresting people. Sensuality is pervasive and the desire to seduce and be seduced irresistible. Feelings of ease, intensity, power, well-being, financial omnipotence, and euphoria pervade one’s marrow. But, somewhere, this changes. The fast ideas are far too fast, and there are far too many; overwhelming confusion replaces clarity. Memory goes. Humor and absorption on friends’faces are replaced by fear and concern. Everything previously moving with the grain is now against—you are irritable, angry, frightened, uncontrollable, and enmeshed totally in the blackest caves of the mind. You never knew those caves were there. It will never end, for madness carves its own reality. It goes on and on, and finally there are only others’ recollections of your behavior—your bizarre, frenetic, aimless behaviors—for mania has at least some grace in partially obliterating memories. What then, after the medications, psychiatrist, despair, depression, and overdose? All those incredible feelings to sort through. Who is being too polite to say what? Who knows what? What did I do? Why? And most hauntingly, when will it happen again? Then, too, are the bitter reminders—medicine to take, resent, forget, take, resent, and forget, but always to take. Credit cards revoked, bounced checks to cover, explanations due at work, apologies to make, intermittent memories (what did I do?), friendships gone or drained, a ruined marriage. And always, when will it happen again? Which of my feelings are real? Which of the me’s is me? The wild, impulsive, chaotic, energetic, and crazy one? Or the shy, withdrawn, desperate, suicidal, doomed, and tired one? Probably a bit of both, hopefully much that is neither. Virginia Woolf, in her dives and climbs, said it all: “How far do our feelings take their colour from the dive underground? I mean, what is the reality of any feeling?

Mikhail didn’t flinch away from the blade. His black eyes snapped open, blazing with power. Slovensky fell backward, scrambling away on all fours to crouch against the far wall. Fumbling in his coat, he jerked out the gun and held it pointed at Mikhail. The ground rolled almost gently, seemed to swell so that the concrete floor bulged, then cracked. Slovensky grabbed for the wall behind him to steady himself and lost the gun in the process. Above his head a rock fell from the wall, bounced dangerously close, and rolled to a halt beside him. A second rock, and a third, fell, so that Slovensky had to cover his head as the rocks rained down in a roaring shower. Slovensky’s cry of fear was high and thin. He made himself even smaller, peering through his fingers at the Carpathian. Mikhail had not moved to protect himself. He lay exactly as Slovensky had positioned him, those dark eyes, two black holes, windows to hell, staring at him. Swearing, Slovensky tried to lunge for the gun. The floor bucked and heaved under him, sending the gun skittering out of reach. A second wall swayed precariously, and rocks cascaded down, striking the man about the head and shoulders, driving him to the floor. He watched a curious, frightening pattern form. Not one rock touched the priest’s body. Not one came close to Mikhail. The Carpathian simply watched him with those damn eyes and that faint mocking smile as the rocks buried Slovensky’s legs, then fell on his back. There was an ominous crack, and Slovensky screamed under the heavy load on his spine. “Damn you to hell,” Slovensky snarled. “My brother will track you down.” Mikhail said nothing, simply watching the havoc Gregori created. Mikhail would have killed James Slovensky outright, without the drama Gregori had such a flair for, but he was tired, his body in a precarious state. He had no wish to drain his energy further. Raven would be in the vampire’s hands for the time it took Gregori to heal him. He couldn’t allow himself to think of what Andre might do to her. For the first time in centuries of living, Mikhail was forced to rely on another being. Gregori. The dark one. A royal pain in the neck. I read your thoughts, my friend. Mikhail stirred, pain shafting through him. More rocks fell on Slovensky in retaliation, covering him like a blanket, beginning to form a macabre grave. As you were meant to. Gregori moved into the room with his familiar silent glide, grace and power clinging to him as he strode through the wreckage of the wall. “This is becoming a bad habit.” “Oh, shut up,” Mikhail said without rancor.

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

As Frank promised, there was no other public explosion. Still. The multiple times when she came home to find him idle again, just sitting on the sofa staring at the rug, were unnerving. She tried; she really tried. But every bit of housework—however minor—was hers: his clothes scattered on the floor, food-encrusted dishes in the sink, ketchup bottles left open, beard hair in the drain, waterlogged towels bunched on bathroom tiles. Lily could go on and on. And did. Complaints grew into one-sided arguments, since he wouldn’t engage. “Where were you?” “Just out.” “Out where?” “Down the street.” Bar? Barbershop? Pool hall. He certainly wasn’t sitting in the park. “Frank, could you rinse the milk bottles before you put them on the stoop?” “Sorry. I’ll do it now.” “Too late. I’ve done it already. You know, I can’t do everything.” “Nobody can.” “But you can do something, can’t you?” “Lily, please. I’ll do anything you want.” “What I want? This place is ours.” The fog of displeasure surrounding Lily thickened. Her resentment was justified by his clear indifference, along with his combination of need and irresponsibility. Their bed work, once so downright good to a young woman who had known no other, became a duty. On that snowy day when he asked to borrow all that money to take care of his sick sister in Georgia, Lily’s disgust fought with relief and lost. She picked up the dog tags he’d left on the bathroom sink and hid them away in a drawer next to her bankbook. Now the apartment was all hers to clean properly, put things where they belonged, and wake up knowing they’d not been moved or smashed to pieces. The loneliness she felt before Frank walked her home from Wang’s cleaners began to dissolve and in its place a shiver of freedom, of earned solitude, of choosing the wall she wanted to break through, minus the burden of shouldering a tilted man. Unobstructed and undistracted, she could get serious and develop a plan to match her ambition and succeed. That was what her parents had taught her and what she had promised them: To choose, they insisted, and not ever be moved. Let no insult or slight knock her off her ground. Or, as her father was fond of misquoting, “Gather up your loins, daughter. You named Lillian Florence Jones after my mother. A tougher lady never lived. Find your talent and drive it.” The afternoon Frank left, Lily moved to the front window, startled to see heavy snowflakes powdering the street. She decided to shop right away in case the weather became an impediment. Once outside, she spotted a leather change purse on the sidewalk. Opening it she saw it was full of coins—mostly quarters and fifty-cent pieces. Immediately she wondered if anybody was watching her. Did the curtains across the street shift a little? The passengers in the car rolling by—did they see? Lily closed the purse and placed it on the porch post. When she returned with a shopping bag full of emergency food and supplies the purse was still there, though covered in a fluff of snow. Lily didn’t look around. Casually she scooped it up and dropped it into the groceries. Later, spread out on the side of the bed where Frank had slept, the coins, cold and bright, seemed a perfectly fair trade. In Frank Money’s empty space real money glittered. Who could mistake a sign that clear? Not Lillian Florence Jones.

... we decided to create a Nothing Place in the living room, it seemed necessary, because there are times when one needs to disappear while in the living room, and sometimes one simply wants to disappear, we made this zone slightly larger so that one of us could lie down in it, it was a rule that you never would look at that rectangle of space, it didn't exist, and when you were in it, neither did you, for a while that was enough, but only for a while, we required more rules, on our second anniversary we marked off the entire guest room as a Nothing Place, it seemed like a good idea at the time, sometimes a small patch at the foot of the bed or a rectangle in the living room isn't enough privacy, the side of the door that faced the guest room was Nothing, the side that faced the hallway was Something, the knob that connected them was neither Something nor Nothing. The walls of the hallway were Nothing, even pictures need to disappear, especially pictures, but the hallway itself was Something, the bathtub was Nothing, the bathwater was Something, the hair on our bodies was Nothing, of course, but once it collected around the drain it was Something, we were trying to make our lives easier, trying, with all of our rules, to make life effortless. But a friction began to arise between Nothing and Something, in the morning the Nothing vase cast a Something shadow, like the memory of someone you've lost, what can you say about that, at night the Nothing light from the guest room spilled under the Nothing door and stained the Something hallway, there's nothing to say. It became difficult to navigate from Something to Something without accidentally walking through Nothing, and when Something—a key, a pen, a pocketwatch—was accidentally left in a Nothing Place, it never could be retrieved, that was an unspoken rule, like nearly all of our rules have been. There came a point, a year or two ago, when our apartment was more Nothing than Something, that in itself didn't have to be a problem, it could have been a good thing, it could have saved us. We got worse. I was sitting on the sofa in the second bedroom one afternoon, thinking and thinking and thinking, when I realized I was on a Something island. "How did I get here," I wondered, surrounded by Nothing, "and how can I get back?" The longer your mother and I lived together, the more we took each other's assumptions for granted, the less was said, the more misunderstood, I'd often remember having designated a space as Nothing when she was sure we had agreed that it was Something, our unspoken agreements led to disagreements, to suffering, I started to undress right in front of her, this was just a few months ago, and she said, "Thomas! What are you doing!" and I gestured, "I thought this was Nothing," covering myself with one of my daybooks, and she said, "It's Something!" We took the blueprint of our apartment from the hallway closet and taped it to the inside of the front door, with an orange and a green marker we separated Something from Nothing. "This is Something," we decided. "This is Nothing." "Something." "Something." "Nothing." "Something." "Nothing." "Nothing." "Nothing." Everything was forever fixed, there would be only peace and happiness, it wasn't until last night, our last night together, that the inevitable question finally arose, I told her, "Something," by covering her face with my hands and then lifting them like a marriage veil. "We must be." But I knew, in the most protected part of my heart, the truth.

TREASURE CHEST COOKIES (Lisa’s Aunt Nancy’s Babysitter’s Cookies) Preheat oven to 350 degrees F., rack in the middle position. The Cookie Dough: ½ cup (1 stick, 4 ounces, ¼ pound) salted butter, room temperature ¾ cup powdered sugar (plus 1 and ½ cups more for rolling the cookies in and making the glaze) ¼ teaspoon salt 2 tablespoons milk (that’s cup) 1 teaspoon vanilla extract 1 and ½ cups all-purpose flour (pack it down when you measure it) The “Treasure”: Well-drained Maraschino cherries, chunks of well-drained canned pineapple, small pieces of chocolate, a walnut or pecan half, ¼ teaspoon of any fruit jam, or any small soft candy or treat that will fit inside your cookie dough balls. The Topping: 1 cup powdered (confectioners) sugar To make the cookie dough: Mix the softened butter and ¾ cup powdered sugar together in a medium-sized mixing bowl. Beat them until the mixture is light and fluffy. Add the salt and mix it in. Add the milk and the vanilla extract. Beat until they’re thoroughly blended. Add the flour in half-cup increments, mixing well after each addition. Divide the dough into 4 equal quarters. (You don’t have to weigh it or measure it, or anything like that. It’s not that critical.) Roll each quarter into a log shape and then cut each log into 6 even pieces. (The easy way to do this is to cut it in half first and then cut each half into thirds.) Roll the pieces into balls about the size of a walnut with its shell on, or a little larger. Flatten each ball with your impeccably clean hands. Wrap the dough around a “treasure” of your choice. If you use jam, don’t use over a quarter-teaspoon as it will leak out if there’s too much jam inside the dough ball. Pat the resulting “package” into a ball shape and place it on an ungreased cookie sheet, 12 balls to a standard-size sheet. Push the dough balls down just slightly so they don’t roll off on their way to your oven. Hannah’s 1st Note: I use baking sheets with sides and line them with parchment paper when I bake these with jam. If part of the jam leaks out, the parchment paper contains it and I don’t have sticky jam on my baking sheets or in the bottom of my oven. Bake the Treasure Chest Cookies at 350° F. for approximately 18 minutes, or until the bottom edge is just beginning to brown when you raise it with a spatula. Remove the cookies from the oven and allow them to cool on the sheets for about 5 minutes. Place ½ cup of powdered sugar in a small bowl. Place wax paper or parchment paper under the wire racks. Roll the still-warm cookies in the powdered sugar. The sugar will stick to the warm cookies. Coat them evenly and then return them to the wire racks to cool completely. (You’ll notice that the powdered sugar will “soak” into the warm cookie balls. That’s okay. You’re going to roll them in powdered sugar again for a final coat when they’re cool.) When the cookies are completely cool, place another ½ cup powdered sugar in your bowl. Roll the cooled cookies in the powdered sugar again. Then transfer them to a cookie jar or another container and store them in a cool, dry place. Hannah’s 2nd Note: I tried putting a couple of miniature marshmallows or half of a regular-size marshmallow in the center of my cookies for the “treasure”. It didn’t work. The marshmallows in the center completely melted away. Lisa’s Note: I’m going to try my Treasure Chest Cookies with a roll of Rollo’s next time I make them. Herb just adores those chocolate covered soft caramels. He wants me to try the miniature Reese’s Pieces, too. Yield: 2 dozen delicious cookies that both kids and adults will love to eat.

Misdemeanor Mushrooms Preheat oven to 325 degrees F., rack in the middle position   This recipe is from Bill Jessup, Charlie Jessup’s cousin and he’s a detective. Charlie says he calls these “Misdemeanor Mushrooms,” because they’re so good they ought to be illegal.   2 pounds pork sausage 3 cloves of finely chopped garlic 2 Tablespoons ground sage 8-ounce package cream cheese 1 Tablespoon parsley 1 ounce Marsala wine (optional) 1 pound medium to large mushrooms Parmesan cheese (to sprinkle)   In a large, non-stick skillet, combine sausage, garlic and sage. Sauté until sausage is browned and garlic is translucent. Drain fat from skillet and add softened, cubed cream cheese and parsley. Simmer for 10 minutes, stir in the wine (if you want to use it,) remove from heat, and cover. Wash mushrooms. Remove stems and set caps aside. Chop the stems very fine and stir into the sausage/ cheese mixture. Brush caps with melted butter and arrange cap-down on a non-stick baking sheet. (Bill says if you shave just a bit from the bottom of the cap to make them flat, they’ll sit on the pan a lot better.) Fill each cap with a heaping mound of warm sausage mixture and sprinkle with Parmesan cheese. Bake in a 325-degree F. oven for 15 minutes. Yield: Serves 15 to 20 people as an appetizer (unless Charlie

It rained for four days and four nights, hard. Aniline wasn’t used to it. At first in the neighborhoods, ditches adjacent to the streets handled the flood. The water finished filling the ditches and hid the potholes in the roads. Rain then brimmed the streets over, making Aniline into Venice. It eventually spread out in the low spots in the driveways, invaded lawns, and crept up towards the house foundations. People wandered into the café with squelching boots and comments ranging from philosophical to querulous. Then the weather broke. They had two intensely hot days. Banks of mist rose off the saturated yards and fields. The roads drained, and a blanket of mud covered the pavements. As if all this wasn’t enough, a super-cell thunderstorm rolled towards them to give them another taste of violent Texas weather.

Mochi Makes about 2 cups, or 15 balls 2 cups sweet brown rice ¼ tsp sea salt ½ cup toasted chopped nuts or seeds   Soak rice for 6–1 0 hours. Drain and discard soaking water. Rinse. Add fresh water to cover. Bring to a boil. When boiling, lower heat, cover, and simmer for 50 minutes. Remove from heat and allow to rest for 10 minutes.Add salt. Place rice in a heavy-duty electric mixer and knead for 10 minutes or until 90% of the grains are broken open and the mixture is sticky and smooth. Alternately, using a large wooden pestle (or baseball bat), vigorously pound the rice for 20 minutes or until the grains are broken and the rice becomes sticky and smooth. Roll mochi into small balls about the size of a walnut shell. Then roll the balls in the toasted nuts or seeds and serve.

Avoid Calcutta’s un- healthy monsoon. From June until the end of September over a meter and a half of rain bombards the city. Outhouses overflow and contaminate water used for drinking, bathing, and washing cooking utensils. Many of the eight thousand annual deaths caused by cholera and gastrointestinal diseases occur during the rains. Antiquated, silt-clogged sewage pipes drain only a quarter inch of rainwater per hour. Manhole covers are removed to facilitate drainage, and in nonstop rains (more than thirty centimeters, or a foot, in twenty-four hours), open sewers, hidden under water, become booby traps as pedestrians inadvertently plunge into them and drown.

Piña Colada Cheesecake This tropical twist on my mother’s old-fashioned cheesecake was a hit at cruiser gatherings. For the crust 1 cup graham cracker crumbs 1⁄2 cup sweetened shredded coconut 1⁄3 cup melted butter For the filling 11⁄2 pounds cream cheese, softened 2⁄3 cup sugar 4 eggs 3 tablespoons dark rum 1 cup sour cream 3⁄4 cup cream of coconut (see Tips, below) 2⁄3 cup well-drained crushed pineapple (about 1 19-oz can) 1. Preheat oven to 350°F. 2. To make the crust, combine graham cracker crumbs and coconut with melted butter. Press into the bottom of a 10-inch springform pan. Bake for 10 minutes until lightly browned. Set aside to cool while you make the filling. 3. To make the filling, beat cream cheese and sugar until smooth. Add eggs one at a time, beating until blended. Mix in rum, sour cream, cream of coconut, and well-drained pineapple. 4. Spread evenly on prepared crust and bake about 50–60 minutes on middle rack of preheated oven, until edges are set and center moves just slightly when you shake the pan. 5. Run a knife around the inside of pan to loosen cheesecake. Allow cake to cool completely on a wire rack. Cover and refrigerate until well chilled or overnight. Remove from springform pan before serving. Serves 16 Tips • Garnish the cheesecake with slices of tropical fruit, such as fresh pineapple or mango. • Don’t confuse cream of coconut with coconut milk or coconut cream. Used to make drinks (such as piña coladas) and desserts, cream of coconut is thick, syrupy, heavily sweetened coconut milk. Coco Lopez is one popular brand.

Grilled Chicken Wings with Burnt-Scallion Barbeque Sauce ____________ Makes 12 pieces I am borderline obsessed with chicken wings. It’s the perfect food after a long work shift or on a chill day with your friends, crushin’ cheap American beers in the backyard. It’s food that allows you to let your guard down. After all, you’re eating food cooked on the bone with your hands and licking the sauce from your fingers in between chugs of ice-cold beer. Pure heaven. Note that the wings must be brined overnight. Brine 8 cups water ¼ cup kosher salt 1 tablespoon sorghum (see Resources) Wings 6 chicken wings, cut into tips and drumettes 3 tablespoons green peanut oil (see Resources) 1 tablespoon Husk BBQ Rub ¾ cup thinly sliced scallions (white and green in equal parts) ½ cup dry-roasted peanuts, preferably Virginia peanuts, chopped Sauce 10 scallions, trimmed 1 tablespoon peanut oil Kosher salt 1 cup Husk BBQ Sauce 1 tablespoon Bourbon Barrel Foods Bluegrass Soy Sauce (see Resources) 1 cup cilantro leaves Equipment 1 pound hickory chips Charcoal chimney starter 3 pounds hardwood charcoal Kettle grill For the brine: Combine the ingredients for the brine. I brine the wings using either a heavy-duty plastic bag that the wing tips can’t puncture or a Cryovac machine (you use a lot less brine this way). Place the wings in the brine and turn to cover well. Refrigerate overnight. Soak the wood chips in water for a minimum of 30 minutes but preferably overnight. For the sauce: Toss the scallions in the peanut oil and season with salt. Lay them out on the grill rack and heavily char them on one side, about 8 minutes (the charred side should be black). Remove them from the grill and cool for about 5 minutes. Clean the grill rack if necessary. Put the scallions and the remaining sauce ingredients in a blender and process until smooth, about 3 minutes. Set aside at room temperature. For the wings: Fill a chimney starter with 3 pounds hardwood charcoal, ignite the charcoal, and allow to burn until the coals are evenly lit and glowing. Distribute the coals in an even layer in the bottom of a kettle grill. Place the grill rack as close to the coals as possible. Drain the wings; discard the brine. Dry the wings with paper towels, toss in the peanut oil, and season with the BBQ rub. Place the wings in a single layer on the grill rack over the hot coals and grill until they don’t stick to the rack anymore, about 5 minutes. Turn the wings over and grill for 8 minutes more. Transfer the wings to a baking sheet. Drain the wood chips. Lift the rack from the grill and push the coals to one side. Place the wood chips on the coals and replace the rack. After about 2 minutes, place the wings in a single layer over the side of the grill where there are no coals. Place the lid on the grill, with the lid’s vents slightly open; the vents on the bottom of the grill should stay closed. Smoke the wings for 10 minutes. It’s important to monitor the airflow of the grill: keeping the lid’s vents slightly open allows a nice steady flow of subtle smoke. Remove the wings from the grill, toss them in the sauce, and place them on a platter or in a serving pan. Top with the chopped scallions and peanuts and serve.

Easy Black Bean Skillet (Serves 4 persons) Ingredients: 1 cup diced onion ½ cup diced green bell pepper 2 cloves of minced garlic 1 teaspoon oregano, dried 1 15 oz. can of low-sodium beans, drained and rinsed 1 cup fresh or canned tomatoes, diced 1 ½ cups minute brown rice, uncooked Sea salt and freshly ground black pepper 1 tablespoon minced fresh cilantro Hot sauce (optional)   Procedure: 1. Heat two tablespoons of water in a large skillet. Put it over a medium heat. 2. Put in the onion, bell pepper, oregano, and garlic to the water. Cook and stir for about 5 minutes until the onion in already translucent. 3. Add also the tomatoes, beans, as well as the vegetable broth. Bring it to a boil. 4. Put the rice and stir the mixture very well. 5. Cover the mixture, reduce the heat from medium to low, and wait for five minutes until it simmers. 6. Season it with pepper to add flavor and wait for three more minutes until it simmers. 7. Remove the skillet from the heat and let it cool for another five minutes. Sprinkle it with cilantro. Serve (with hot sauce, if you want to).

GREEK PITAS Ground beef, or a mixture of lamb and beef, can be used in these flavorful meatballs. 4 SERVINGS                    INGREDIENTS                  1 pound (454 gm) ground lamb                  ¾ cup (177 mL) fresh bread crumbs                  1 egg                  ¼ cup (59 mL) finely chopped onion                  1 teaspoon (5 mL) each: dried oregano and mint leaves                  ¾ teaspoon (3.7 mL) salt                  ½ teaspoon (5 mL) pepper                  ¾ cup (177 mL) chicken broth                  2 pita breads, halved                  Cucumber-Yogurt Sauce (recipe follows)                  4 tablespoons crumbled feta cheese 1. Combine lamb, bread crumbs, egg, onion, oregano, mint, salt and pepper; shape into 16 meatballs. Place in slow cooker with chicken broth; cover and cook on low 4 hours. Drain and discard juices, or save for another use. 2. Spoon 4 meatballs into each pita half; top meatballs in each pita half with 2 tablespoons Cucumber-Yogurt sauce and 1 tablespoon (15 mL) feta cheese. CUCUMBER-YOGURT SAUCE MAKES ABOUT ½ CUP (118 ML)                    INGREDIENTS                  ¼ cup (59 mL) each: plain yogurt, finely chopped seeded cucumber                  1 teaspoon (5 mL) dried mint leaves 1. Mix all ingredients.

You’ll be no good to that pretty watchmaker if you are dead on your feet. That shirt smells. Go change while I pack this last batch up.” Zack wolfed down another dumpling, drained the glass of milk in one draw, then wiped his mouth with the back of his hand. “I am already late, and I’m not changing my shirt.” He grinned as he imagined the expression on Mollie’s face when she tasted her first homemade pierogi. Someday he wanted to drape her in pearls and fill her evenings with music and dancing, but for now, the best thing was to fill her with a decent meal. “Zachariasz, I am not having that girl think I raised a son who does not put on a starched shirt to court a woman. Go change, and I will pack this up.” “Mama, the people in that church live in squalor and sleep on the ground. They don’t care if my shirt isn’t starched.” It was the wrong thing to say to a woman who carried the fate of Polish cultural identity on her shoulders. “I care,” she said. She hustled up the staircase to his bedroom, muttering over her shoulder. “My son went to Yale and works for the finest merchant in the city. He won’t call on a girl stinking like a laborer.” There was no help for it. Zack vaulted up the stairs, tearing his shirt open and shrugging out of it as he went. He tossed it on the bed and grabbed a gleaming white shirt from his mother’s outstretched hands. She beamed with pride as she handed him a pair of cuff links. “I swear, old woman, you would try a saint’s patience,” he muttered as he fastened the onyx cuff link. “This shirt is going to be covered with a layer of soot by the time I get back.” “Bring the watchmaker back with you. We have plenty of room, and it is foolish for her to be sleeping with all those strangers in the church.

I cover my mouth. It’s not funny. It’s really not. But a laugh bubbles through. He looks so discouraged. He balls his hands into a fist. “I’m sorry,” I say, when his eyes narrow at me. “You think this is funny,” he says, and he steps toward me, forcing me to take a step back. My back touches the wall, and his hands land on each side of my head, boxing me in. “You find it amusing, do you?” But his voice has gentled, and he nuzzles his lips against my neck. “Well, the look on your face was pretty priceless,” I say. He finally grins. “The look that said I needed to get the fuck out of there?” He kisses me softly and tenderly, and I realize he has a smudge of lipstick on his cheek. I wipe it away with my thumb. “Did she kiss you?” I ask. “It was more like I had to play ‘Dodge the Kisses,’” he says. “She was determined to get lipstick on me.” I wipe at a smudge that’s on his neck. This should make me angry. They’d hoped to make me angry at Logan. But I’m really just sad. It hurts me that they would try such a thing on such a good man. “I’m sorry,” I say as I place my head on his chest again. He takes a deep breath, and I can feel the tension drain from him.

Ingredients 1. lb. dried red beans Water for soaking Ham, cut into small chunks (as much as you desire) 1.½ tsp. salt 1. tsp. pepper 4 C. water 1. 6-oz. can tomato paste 1. 8-oz. can tomato sauce 4 garlic cloves, minced Hot, cooked rice 1. Soak beans in water for 8 hours. Drain and discard soaking water. 2. In slow-cooker, combine remaining ingredients except for rice; mix well. 3. Cover and cook on LOW for 6–8 hours, or until beans are soft. 4. Serve over rice.

Italian Summer Pasta Salad   1 ½ cups pasta (bowtie and corkscrew shapes hold up the best) 2 cups broccoli, chopped 1 cup cauliflower, chopped 1 cup fresh mushrooms, chopped 1 can artichoke hearts, drained ½ cup sweet yellow onion, chopped 1 cup balsamic or Italian salad dressing ¾ cup sliced black olives 1 ripe tomato, chopped 1 avocado, chopped   Cook the pasta according to package directions, drain, and rinse with cold water. In large bowl, combine all ingredients, adding in cold pasta at the end. Toss to coat. Cover and keep cold.

For understanding Shakespeare’s confrontation with L.A, it is important to see how these practices helped make L.A into a wasteland. Since American popular culture was self-consciously constructed as only novelty, action without precedent, or form without tradition, L.A., as the emblem of American media, was transformed into a cultural black hole (forgive the colour-coding of the metaphor). L.A., like “covered” music, seemed not only to have no taste for humanly-felt culture but even to drain authenticity from culture. American media forms, derived from this world of premeditated amnesia, seemed to reproduce on their own as formulaic knock-offs of current hits. The banality of this way of making popular culture was palpable, but the social sources of it were profound. Knock-offs were echoes of the covering processes that obscured the roots of pop songs in heart-felt working class, folk culture.

Anxious to demonstrate her competence, Amelia strode to the other window and began jerking at the closed draperies. “Thank you, Mr. Rohan, but as you can see, I have the situation well in hand.” “I think I’ll stay. Having stopped you from falling through one window, I’d hate for you to go out the other.” “I won’t. I’ll be fine. I have everything under—” She tugged harder, and the rod clattered to the floor, just as the other had done. But unlike the other curtain, which had been lined with aged velvet, this one was lined with some kind of shimmering rippling fabric, some kind of— Amelia froze in horror. The underside of the curtain was covered with bees. Bees. Hundreds, no, thousands of them, their iridescent wings beating in an angry relentless hum. They lifted in a mass from the crumpled velvet, while more flew from a crevice in the wall, where an enormous hive simmered. They must have found their way into a hollow space from a decayed spot in the outer wall. The insects swarmed like tongues of flame around Amelia’s paralyzed form. She felt the blood drain from her face. “Oh, God—” “Don’t move.” Rohan’s voice was astonishingly calm. “Don’t swat at them.” She had never known such primal fear, welling up from beneath her skin, leaking through every pore. No part of her body seemed to be under her control. The air was boiling with them, bees and more bees. It was not going to be a pleasant way to die. Closing her eyes tightly, Amelia willed herself to be still, when every muscle strained and screamed for action. Insects moved in sinuous patterns around her, tiny bodies touching her sleeves, hands, shoulders. “They’re more afraid of you than you are of them,” she heard Rohan say. Amelia highly doubted that. “These are not f-frightened bees.” Her voice didn’t sound like her own. “These are f-furious bees.” “They do seem a bit annoyed,” Rohan conceded, approaching her slowly. “It could be the dress you’re wearing—they tend not to like dark colors.” A short pause. “Or it could be the fact that you just ripped down half their hive.” “If you h-have the nerve to be amused by this—” She broke off and covered her face with her hands, trembling all over. His soothing voice undercut the buzzing around them. “Be still. Everything’s fine. I’m right here with you.” “Take me away,” she whispered desperately. Her heart was pounding too hard, making her bones shake, driving every coherent thought from her head. She felt him brush a few inquisitive insects from her hair and back. His arms went around her, his shoulder sturdy beneath her cheek. “I will, sweetheart.

Ingredients 2/3 cup dried cherries 3 tablespoons brandy 1 refrigerated pie crust 3 tablespoons butter or margarine, melted 3/4 cup sugar 3/4 cup light corn syrup 1/2 teaspoon almond extract 3 eggs 1 1/2 cups broken pecans 1/4 cup semisweet chocolate chips 1/2 teaspoon vegetable oil Instructions In a small bowl, mix cherries and brandy. Let stand 15 minutes. Do not drain. Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. In a large bowl, beat butter, sugar, corn syrup, almond extract and eggs with hand beater or wire whisk until well mixed. Stir in cherry mixture and pecans. Pour into crust-lined pie plate. Bake 30 minutes, covering with foil after 15 minutes if pie is browning too quickly. Reduce oven temperature to 325°F. Bake 12 to 15 minutes longer or until center is set and surface is deep golden brown. Cool 30 minutes. In microwavable bowl, microwave chocolate chips and oil uncovered on High 1 minute; stir until smooth. Drizzle chocolate over pie. Cool completely, about 30 minutes. Quick Tips If you don’t have brandy, soak the cherries in a mixture of 1/4 cup water and 1 teaspoon brandy extract. Store custard-type pies like this in the fridge. But if you want to serve it warm, place slices on individual microwavable plates and microwave on high for about 10 seconds. Enjoy!

Jamie nodded back. ‘Ms Cartwright—’ ‘It’s Mrs,’ she said automatically, the colour still drained from her cheeks. Her hand had moved from her mouth to her collarbones now as she processed it. ‘Would you mind if I took a look at those files?’  She shook her head, her eyes vacant. ‘No, no — there’s nothing much to see, but… Of course—’ She cut off, squeezing her face into a frown. ‘He’s… dead? But how? What happened? My God,’ she muttered. ‘He was… My God.’ Jamie stepped around her, leaving Roper to the interview. He was better at that sort of thing anyway. She rarely found interviewees easy to deal with. They always got emotional, blathered.  ‘Do you mind if I record this conversation?’ Roper asked behind her as she walked towards the back room. ‘No,’ Mary said quietly. ‘Great, thanks.’ He exhaled slowly, fiddling with the buttons, adding the audio file to the case. ‘What can you tell me about Ollie?’  The voices faded away as she reached the door and pushed on the handle. Inside looked to be a rehearsal room. On the left there were two steps leading up to a red door that opened onto the side of the stage, and the floor was bare concrete painted red. The paint had been chipped from years of use and the blue paint job underneath was showing through. Mary had a desk set up with two chairs in front of it, but no computer. In fact there was nothing of any value in the room.  On the right there was an old filing cabinet, and laid against it were rusted music stands as well as a mop and bucket and a couple of bottles of bargain cleaning supplies that had the word ‘Value’ written across them.  At the back of the room there was an old bookcase filled with second-hand literature — mostly children’s books and charity shop novels. Next to that an old plastic covered doctor’s examination bed was pushed against the wall. Sponge and felt were showing through the ripped brown covering.  Stood on the floor was a trifold cotton privacy screen that looked new, if not cheap. On the cracked beige walls, there was also a brand new hand-sanitiser dispenser and wide paper roll holder. She approached and checked the screws. They were still shiny. Brass. They had been put up recently. At least more recently than anything else in there.  The dispenser looked like it had come straight out of a doctor’s office, the roll holder too. Paper could be pulled out and laid over the bed so patients didn’t have to sit on the bare covering. Jamie stared at them for a second and then reached out, squirting sanitiser onto her hands.  She massaged it in before moving on.

They may have been the same rank, but he was still technically her senior — in both age and experience — and sometimes he liked to flex. Make himself look like he gave a damn. She leaned forward, hit the keyboard shortcut to minimise the windows, and got up. ‘Nothing,’ she said, pulling her jacket on. ‘That’s helpful.’ She ignored the comment, downed half her now-tepid coffee and bit lightly into her bagel, holding it between straight white teeth as she powered off her monitor and tucked her chair in.  ‘I don’t know why you bother,’ Roper said, flicking a hand at the now-black screen. ‘Not while all this is burning.’ He gestured around the room at the other desks and detectives working away. Dozens of screens were lit, the photocopier was buzzing, the lights were humming, and phones and devices were charging on every surface.  She shrugged. ‘If you leave a monitor on standby overnight it wastes enough energy to—’ ‘Yeah, yeah,’ he said, dismissing her with his hand. ‘And the polar ice caps are melting and penguins are getting sunburn. Come on, we’ve got a murder to solve.’ He walked forward, draining what was left in his coffee cup, and put it down on a random desk — much to the disgust of the guy sitting behind it. Roper swaggered towards the lifts, finally shrugging off the hangover, his caffeine quota for the next hour filled. Once his nicotine level had been topped off, he might actually be capable of some decent police work. Jamie fell in behind him, trying to get her mind off the other missing kids and back on Grace Melver. Whatever the hell was going on, Jamie had a feeling that Grace Melver knew something about it. Whether she realised or not.  Chapter 7 She walked with Roper without thinking about it.  Jamie had dropped him back at the crime scene after the shelter so he could pick his car up. The medical examiner was there and the scene of the crime officers, or SOCOs, were crawling all over in their plastic-covered boots, snapping photos and putting things in evidence bags.  They hadn’t stuck around.  It was best to leave the SOCOs do their jobs, and anyway Jamie and Roper had paperwork that needed to be done.  Her fingers typed on autopilot now. She’d had her prelim licked before she’d finished her first cup of coffee. Roper headed for his Volvo without asking and got into the driver’s seat.  Jamie pulled the door open and got in, closing the door only when he’d cranked the ignition so she could crack the window. The seats were covered

Pissenlit (DANDELION SALAD) YIELD: 4 SERVINGS PISSENLIT, as the common dandelion is often called in France, is considered a great early-spring treat in our family. Gloria loves to pick the greens at the end of March and the beginning of April, especially the small white specimens hidden in the fallen leaves behind our guesthouse. This family tradition started for me with my father and my two brothers, and now my wife and daughter, Claudine, are great lovers of pissenlit salad. The leaves should be picked before the flowers start forming, while they are small, white, and tender. There is no comparison between the tender wild dandelion greens you pick yourself and the ones that are found in markets. With a small paring knife, cut about an inch below the ground to get the dandelion plant in one piece. Cut the leaves away from the root, and discard any that are damaged or darkened. Our version always includes pieces of pancetta as well as croutons, boiled eggs with soft yolks, and a dressing made of garlic, anchovies, and olive oil. 4 large eggs 5 ounces pancetta, cut into pieces about 1 inch long, ½ inch wide, and ½ inch thick (about 2 dozen) 2 cups water 6 tablespoons extra-virgin olive oil 2 teaspoons chopped garlic 4 anchovy fillets in oil, finely chopped 1 tablespoon red wine vinegar ½ teaspoon salt ½ teaspoon freshly ground black pepper A piece of baguette (about 3 ounces), cut into sixteen ¼-inch slices About 8 ounces (8 cups packed) dandelion greens, washed two or three times and spun dry Lower the eggs carefully into boiling water, and boil them at a simmer for 7 minutes. Pour out the water, shake the pan to crack the shells, then fill the pan with ice, and let the eggs cool in the pan for at least 15 minutes. Peel the eggs under cold running water, and cut them into quarters. Meanwhile, put the pancetta pieces in a saucepan, and cover them with the water. Bring the water to a boil, and boil gently for 10 minutes. Drain, then put the pancetta in a saucepan with 1 tablespoon of the olive oil. Cook gently for 5 minutes, or until crisp and lightly browned. Transfer the pancetta along with the rendered fat to a salad bowl, and add the garlic, anchovies, vinegar, salt, pepper, and 4 tablespoons of the olive oil. Mix well. Preheat the oven to 400 degrees. Spread the remaining 1 tablespoon oil on a cookie sheet, press the slices of bread into the oil, and then turn them over, so they are oiled on the second side. Bake for 8 to 10 minutes, until nicely browned. At serving time, add the greens to the salad bowl, and toss them with the dressing. Divide among four plates, and top with the bread and quartered eggs. Serve.

Dumplings Serves: 30-40 Preparation Time: 2 hours Total Time: 2 hours, 15 minutes Ingredients 3 pounds bok choy, washed 1 ½ pounds ground pork ⅔ cup rice wine ½ cup vegetable oil 3 tablespoons sesame oil 1 tablespoon salt 3 tablespoons soy sauce ¼ teaspoon white pepper ⅔ cup water 3-4 packages dumpling wrappers Dipping sauce ½ cup soy sauce ½ tablespoon rice vinegar 1 dash hot chili sauce 1 green onion, sliced thinly Directions Cut the bottoms off the bok choy, and blanch it in boiling water. Transfer it immediately to ice cold water. Drain, squeeze the water out gently, and wipe it dry with paper towels. Chop the bok choy finely and place it in a large bowl. Add the ground pork, rice wine, vegetable oil, sesame oil, salt, soy sauce, white pepper, and water, and mix thoroughly. Line a baking sheet with parchment paper, and set it aside. Place a wrapper on a clean surface and spoon about a tablespoon of filling into the center. Moisten the edges with water and fold the circle over, in half. Press the edges together to seal. Fold the edges to get a fan-like shape (about 4 folds). Arrange the dumplings on the baking sheet, not too close so they don’t stick to each other. To store, cover with cling wrap and freeze overnight. Transfer the frozen dumplings to another container or to Ziploc bags and replace in the freezer. The dumplings may be boiled or fried. When boiled, cooked dumplings float to the top when ready. To fry, deep fry until golden brown or pan fry Serve with a dipping sauce made of ½ cup of soy sauce, ½ tablespoon if rice vinegar, and a dash of chili sauce. Add green onions and mix well

Beef & Broccoli Serves: 4 Prep time: 10 minutes Cooking Time: 20 minutes Ingredients 1 pound beef, sliced into thin strips 2-3 tablespoons cooking or peanut oil 3 cloves garlic, minced 1 cup beef broth ½ cup soy sauce ⅓ cup brown sugar 2 tablespoons cornstarch 4 tablespoons water 2 cups frozen broccoli florets 1 tablespoon sesame oil White rice, cooked Directions Heat a wok over high heat. Add 2 tablespoons of oil, and fry the beef until browned. Drain it on paper towels. Using the oil remaining in the wok (add about 1 tablespoon more, if needed) and sauté the garlic until fragrant. Add the broth, soy sauce, and sugar. Bring it to a boil. Return the fried beef to the sauce. Let it simmer, covered, for about 10 minutes, until tender. Scoop out about ¼ cup of the sauce from the wok and place it in a small bowl. Mix the cornstarch and water to make a slurry, and stir it into the wok. Drop in the broccoli and cook, stirring, for about 30 seconds to thicken the sauce and heat through. Drizzle with sesame oil and serve hot over rice.

Green Jade Vegetables Serves: 4-6 Preparation Time: 15 minutes Cook Time: 15 minutes Ingredients 2 cups mini bok choy, rinsed and trimmed 3 cups broccoli, chopped, including stems 1 teaspoon sugar ½ cup water 4 tablespoons low-sodium soy sauce ½ tablespoon sesame oil 1 tablespoon cornstarch 2 tablespoons peanut (or other preferred) oil 1 onion, diced 2 cloves garlic, crushed and minced 1 1-inch piece of fresh ginger, peeled and grated 2 cups snow peas, rinsed and trimmed 3 tablespoons rice wine vinegar ½ teaspoon salt Rice for serving Directions In a large saucepan filled with boiling water, blanch the bok choy and broccoli for 2 minutes. Drain, and rinse under cold water to stop the cooking process. Set aside. In a small bowl, combine the sugar, water, soy sauce, sesame oil, and cornstarch. Set aside. Heat a wok and add 1 or 2 tablespoons of peanut oil over medium-high heat. Add the onion, garlic, and ginger. Cook for one minute. Add the broccoli, bok choy, and snow peas. Cook for 3-4 minutes, tossing gently, until the vegetables begin to soften just slightly and become brighter in color. Add the rice wine vinegar and cover to let the vegetables steam and take on the wine fragrance. Cook for 1 minute. Stir the soy sauce mixture, add it to the pan, and cook only until the sauce begins to thicken. Season with salt if desired, and serve immediately with rice.

SPINACH-ARTICHOKE HUMMUS Creamy texture, pretty green color, and assertive taste—this dip has it all! SERVES 8 | ¼ cup per serving 2 ounces spinach (about 2 cups) 1 cup canned no-salt-added chickpeas, rinsed and drained 4 medium canned artichoke hearts, rinsed, squeezed dry, and quartered ¼ cup Chicken Broth or commercial fat-free, low-sodium chicken broth 2 tablespoons shredded or grated Parmesan cheese ½ teaspoon grated lemon zest 2 tablespoons fresh lemon juice 2 tablespoons tahini 1 to 2 medium garlic cloves, minced ¼ teaspoon pepper In a food processor or blender, process all the ingredients until the desired consistency. Serve at room temperature or cover and refrigerate until needed. COOK’S TIP ON TAHINI Tahini is a thick paste made from ground sesame seeds. Add small amounts to enhance salad dressings, marinades, soups, stuffings, and other dips and spreads. Look for tahini in the condiment or ethnic sections in the grocery store. PER SERVING calories 101 total fat 3.5 g saturated 0.5 g trans 0.0 g polyunsaturated 1.5 g monounsaturated 1.5 g cholesterol 1 mg sodium 89 mg carbohydrates 13 g fiber 4 g sugars 2 g protein 5 g calcium 40 mg potassium 188 mg dietary exchanges 1 starch ½ lean meat

The bottom of the bathtub was grimy and sticky because the water took forever to drain. The hot water made me feel cold and then warm. Soaped up my chest and stomach and face. Got soap in my eye. Stung. Imagined the rabbits the Johnson & Johnson people tortured Clockwork Orange-style with soap just so they knew you couldn’t go blind that way. Soaped up my pussy, legs, and ass. Wished I had a cock. I had to rub myself on stuff. Bet it would be fun to jerk off in the shower. Took the razor and put my leg up on the side of the tub, shaved, and then shaved the other one. My sinuses started to clear. I blew snot out of my nose. Shaved the outside of my pussy, covered my clit with a finger and shaved inside at the top where there was always hair and inside the lips and then all the way through the middle and then all inside the ass. Kept feeling with my fingers for those stubborn hairs I had to keep going over. The water felt like someone spitting at me. The bikini area was a bitch. Ingrown hairs or razor burn. Those lucky bitches back in the seventies could let it all grow out into a giant bush. Sometimes the present seemed just as dumb as the past if you imagined what it would sound like in the future: In ancient times, the female would rub a bladed tool over her genitalia to slice the hair growing from the body even with the surface of the skin, from where it would grow again. I plugged in the laptop and brought it from the coffee table to the couch to watch porn. The way they characterized the women like different breeds. Black bitch. White cunt. Asian slut. The line of spit from the cock to the woman’s mouth. A woman blew two guys. When she took them both in her mouth at the same time, the cocks touched. I wondered if that made the men feel a little gay. A gangbang scene. The men looked pathetic, jerking off as they waited their turn, and then this one dude rubbed his cock in the woman’s hair and then wrapped some of her hair around his cock and jerked off with it. Men are so weird. A girl swallowed and then opened her mouth and stuck out her tongue so you could see she really did swallow it all. An asshole, a wrinkled, gaping hole spitting back the come like an awful little volcano, and you thought to yourself, Why would anyone on Earth want to see that? And yet there it was. Someone on Earth wanted to see just that. The men were bullies. Pulling, slapping, ordering the women around. I put the throw pillow underneath me and started to fuck it. I liked watching the scenes where the women really didn’t look like they wanted it. Like they were just doing it for the money or drugs or whatever. When I came, I came wanting it all. In one way or another, I wanted to be the men, and I wanted to hurt the woman. I wanted to hurt like the woman, and I wanted to hate the men for hurting me. I wanted to be the man at home jerking off wanting to be the man wanting to hurt the woman. And then I wanted to hurt more. Isn’t it a little sad we can’t do a little of everything there is to do? I’ll never know what it feels like to jam my cock into a tight little asshole.

You might argue that their constant need for Narcissistic supplies to buoy them up is evidence that the whole purpose of their life is to compensate for low self-esteem. This may lead you into the mistaken belief that all it takes to fix Narcissists is to teach them how to feel good about who they are inside, so they can just relax and let themselves be regular people. As we’ll see in the next chapter, which covers Narcissistic Legends in their own minds, it’s possible to waste your whole life pursuing this futile goal.

Despite the very specific instructions found in the Rule, it’s not a checklist for legalism. “The purpose of the Rule is to free you. That’s a paradox that people don’t grasp readily,” Father Cassian said. If you have a field covered with water because of poor drainage, he explained, crops either won’t grow there, or they will rot. If you don’t drain it, you will have a swamp and disease. But if you can dig a drainage channel, the field will become healthy and useful. What’s more, once the water becomes contained within the walls of the channel, it will flow with force and can accomplish things. “A Rule works that way, to channel your spiritual energy, your work, your activity, so that you’re able to accomplish something,” Father Cassian said.

I thought if I stated my name enough times, my identity would fall back into place. I wrote my name in the dirt. I wrote my name in the dust. But a name is a cover, a placeholder, not the whole story. A name is a basin with a leak that you need to constantly fill up. If you don’t, it drains and it’s just there, a husk, dry and empty.

12 chicken tenders (1¼ pounds total) 1¼ cups dill pickle juice, plus more if needed 1 large egg 1 large egg white ½ teaspoon kosher salt Freshly ground black pepper ½ cup seasoned bread crumbs, regular or gluten-free ½ cup seasoned panko bread crumbs, regular or gluten-free Olive oil spray Place the chicken in a shallow bowl and cover with the pickle juice (enough to cover completely). Cover and marinate for 8 hours in the refrigerator. Drain the chicken and pat completely dry with paper towels (discard the marinade). In a medium bowl, beat together the whole egg, egg white, salt, and pepper to taste. In a shallow bowl, combine both bread crumbs. Working with one piece at a time, dip the chicken in the egg mixture, then into the bread crumbs, gently pressing to adhere. Shake off any excess bread crumbs and place on a work surface. Generously spray both sides of the chicken with oil. Preheat the air fryer to 400°F. Working in batches, arrange a single layer of the chicken in the air fryer basket. Cook for 10 to 12 minutes, flipping halfway, until cooked through, crispy, and golden. (For a toaster oven–style air fryer, the temperature remains the same; cook for about 10 minutes.) Serve immediately.

The Mississippi River, beginning in Lake Itasca, Minnesota, and ending in the Gulf of Mexico, is 2,340 miles long. It runs as deep as 217 feet, and at the foot of Canal Street is 2,200 feet wide. It is the third largest river in the world after the Amazon and the Congo. It drains forty percent of the forty-eight continental states and has a basin covering 1.25 million square miles, including parts of thirty-one states and two Canadian provinces

Cèpes aux Lardons (WILD MUSHROOMS WITH LARDONS) YIELD: 4 SERVINGS I OFTEN MAKE this type of recipe in the summer when wild mushrooms are plentiful. I must emphasize that you should pick only those mushrooms that you can identify with certainty. Join a mycological society in your area if you want to learn about them. A reminder: wild mushrooms should be well cooked—some may cause intestinal problems unless well done—so be sure to cook them for a minimum of 15 minutes. If cèpes are unavailable, large white mushrooms from the supermarket will work well in this recipe. 4 ounces pancetta, lean cured pork, or salt pork, cut into ½-inch pieces (¾ cup) 2 cups water 3 tablespoons good olive oil 1 pound fresh cèpes, cleaned and cut into 1-inch pieces ⅓ cup minced scallions 1 teaspoon chopped fresh thyme Salt and freshly ground black pepper to taste 2 tablespoons chopped fresh chives 1 tablespoon unsalted butter 4 slices French bread, brushed with olive oil and toasted Place the pancetta or cured or salt pork in a skillet with the water. Bring to a boil, boil for 10 minutes, then drain and rinse under cool water. Return these lardons to the skillet with the olive oil, and sauté them for about 1 minute. Add the cèpes to the skillet, and cook them, covered, over high heat for about 15 minutes, stirring occasionally, until they are nicely browned on all sides and have a leathery, chewy texture. Add the scallions, thyme, salt, and pepper, and cook over high heat, uncovered, for 2 to 3 minutes. Add the chives and butter, toss to combine them with the other ingredients, and serve immediately on the toasted bread.

Cherry Cream Cheese Surprise Recipe   Ingredients: From Scratch Pie Crust: (8 or 9 inch pie crust) 1/3 cup plus 1 tablespoon shortening (Crisco) OR 1/3 cup lard 1 cup all-purpose flour ½ teaspoon salt 2 to 3 tablespoons cold water Steps: Cut shortening into flour and salt until particles are the size of small peas.  Sprinkle in water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 tablespoons water can be added, if needed.) Gather pastry into a ball.  Flatten the ball on a lightly floured cloth-covered board. (A hard, floured surface will also work.) Roll pastry 2 inches larger than inverted pie plate using floured rolling pin.  (Note: I use a lightly floured spatula to loosen the piecrust from the surface.) Fold pastry into quarters, unfold and ease into lightly greased pie plate, pressing firmly against bottom and sides of plate.  Trim overhang excess and then press fork tines along rim of pie plate.  Cream Cheese Layer: 8 ounces whipped cream cheese ½ cup white sugar ½ tsp. vanilla extract Mix ingredients and spread on the bottom and sides of the piecrust. Mix 1 tablespoon brown sugar and ½ teaspoon cinnamon together and sprinkle over top of cream cheese mixture.   PREHEAT OVEN TO 375 DEGREES. Cherry Pie Filling: 4 cups fresh or frozen cherries, thawed (if frozen, make sure to drain juice after thawing) ¾ cup sugar 3 tbsp cornstarch or Mix ingredients and pour on top of cream cheese/brown sugar and cinnamon mixture. Topping: 2/3 cup packed brown sugar ½ cup all-purpose flour ½ cup oats ¾ teaspoon ground cinnamon ¾ teaspoon ground nutmeg ½ cup margarine or butter, softened Mix ingredients and sprinkle over top of cherry mixture.   Bake 30 minutes at 375 degrees.  *For a quicker, easier version, substitute with a refrigerated (ready-to-bake) pie crust and 2 cans of cherry pie filling. *Serve warm with ice cream…or eat a piece for breakfast with a fresh cup of coffee .

When we are man and wife you will do as I say. You will never speak of this again!” Samuel came forward and loomed over her, his thick breath clouding the air in front of her face. “When you are mine, you will obey me.” “I will not be your wife. I refuse to marry a man who is dishonest.” “I have never been dishonest with you.” Fresh malice boiled in Eliza’s belly. “You said you would not harm Thomas if I promised to return here and marry you, did you not?” “I did.” “So why did you tell Donaldson to burn Thomas’s property after we were married? I refuse to be your wife, since you have rescinded on our agreement.” A monster unleashed before her. Samuel shoved Eliza against Father’s rows of books, their hard covers stabbing into her back just as Samuel’s eyes stabbed into her chest. “If you do not marry me, not only will his house burn, but Thomas will as well.” Eliza’s blood escaped her face and she braced herself as the room twisted around her. “You wouldn’t.” Samuel’s eyes narrowed into small black slits. “I would.” Her bones wanted to crack under the weight of his words and her voice refused to work, but somehow she found her ability to speak. “If I find that you have done anything to him after we are married I will do everything in my power to leave you, make no mistake.” Samuel relaxed his numbing grip, a wicked laugh rumbling in his chest. “You can’t leave me, Eliza. Not after everything I’ve done for you.” “I can, and I will!” Samuel roared and without warning slapped her across the face, causing her to tumble sideways. She hit Father’s chair and landed in a rough heap on the floor. He rushed to her, panic lighting his features, as if it had been someone else who had struck her. “Eliza, I’m so sorry. I don’t know what came over me. Are you hurt?” A trickle of warm liquid ran down her cheek. He tried to touch her face, but she slapped his hand away. “Don’t you dare touch me.” His face drained of all color and he sputtered as he spoke, his voice quiet. “I’m so sorry, Eliza, I—” “Thomas would have never dreamed of hitting me, Samuel.” She straightened to her full height, breathing in deep heaves. “He lets me speak my mind and ask questions. He believes that what I think matters. He loves me!” Samuel lowered his brow and his tone rumbled in his chest as he shook her shoulders. “You will never speak of Thomas again. Today we will be married, and you will be mine forever and you will love me! As far as you are concerned, Thomas never existed.” The finality of his statement sluiced over her, causing her knees to buckle. She gripped the row of books behind her to steady her stance. “So be it, Samuel Martin,” she said, filling her voice with razors. “But know this, there is only one man that I will ever love—dead or alive. And it will never be you!

Eliza woke with a start at an unusual noise. Her eyes widened, her heart refused to beat, and she tried to muffle a scream. She stayed motionless, too afraid to move, to breathe. Eliza’s blood drained from her face and she tried to rouse her companions without frightening the horrid creature, afraid at any moment it would attack. “Kitty! Thomas!” she squeaked, staying still. Neither of them moved. She called for them again, louder this time. Thomas jerked and grabbed at the pistol underneath his side. He stalled for a moment, looking back and forth before his body shook with a bellowing laugh. Awake and giggling, Kitty rested on her elbow next to Eliza. “Liza, how do you always attract those creatures?” “This isn’t funny! Why isn’t it moving? Get it off of me!” Eliza squealed. Her plea only made Thomas laugh harder. How could they possibly find humor in this? “Please! Get it off of me, one of you. Why doesn’t it just leave?” Eliza covered her mouth and breathed through her fingers while the large gray squirrel stared at her from tiny black eyes. “Allow me to rescue you from this dangerous attacker, fair maiden.” Thomas reached over and shooed the animal from its perch on Eliza’s lower leg. It scampered away as Thomas continued chuckling and wiping tears from his eyes. He winked and his smile softened, but not enough to soothe the waves of Eliza’s embarrassment that crashed against her. She sat up straight and pressed her hand to her chest as she tried to calm the rapid thumping of her heart. Thomas pointed out the cave with a tilt to his voice that announced his teasing. “You could have been killed.” His winsome smile almost took away the shame. Almost. “I’m glad you were both so entertained.

The wallpaper with which the men of science have covered the world of reality is falling to tatters. The grand whorehouse which they have made of life requires no decoration. It is essential only that the drains function adequately. Beauty, that feline beauty which has us by the balls in America is finished. To fathom a new reality, it is first necessary to dismantle the drains. To lay open the gangrened ducts which compose the genitourinary system that supplies the excreta of art. The odor of the day is permanganate and formaldehyde. The drains are clogged with strangled embryos.

AMERICAN LEGION FUNERAL HOT DISH 1 pound ground beef ½ onion, chopped 1 cup frozen sliced carrots 1 cup frozen cauliflower 1 cup frozen chopped broccoli 1 can cream of mushroom soup 1 can cream of chicken soup 3-4 stalks celery, chopped 2 tablespoons soy sauce ½ teaspoon white pepper 1 12-ounce bag chow mein noodles Preheat oven to 325°F. Fry hamburger and onion in large cast-iron pan, breaking hamburger up into small pieces. Drain and place in large baking pan. Mix vegetables, soups, celery, soy sauce and pepper, then combine with meat in pan. Fold in ⅔ of chow mein noodles (8 ounces), cover and bake for about an hour. Sprinkle remaining chow mein noodles on top. Put cover back on and bake another 15 minutes.

PORTUGUESE KALE SOUP Feeds 6 to 8 This hearty soup is sometimes called Portuguese penicillin in the New England Portuguese community. I can see why. With this much goodness in it—Spanish chorizo, bacon, beans, and fresh kale—you have to feel good after a bowl of this soup. It’s meaty and delicious. In the middle of the winter, this soup satisfies. 1 tablespoon extra-virgin olive oil 1 pound fresh Mexican chorizo, sliced 4 thick slices bacon, diced 2 medium onions, peeled and diced 2 cloves garlic, peeled and minced 1 tablespoon chopped fresh oregano 2 large sweet potatoes, peeled and chopped 2 cups chicken stock (if you’re using boxed stock, make sure it’s gluten-free) One 15-ounce can cannellini beans, drained and rinsed 1 pound Lacinato kale, leaves stripped from the stems and cut into chiffonade Kosher salt and freshly ground black pepper Cook the chorizo and bacon. Set a Dutch oven over medium-high heat. Pour in the oil. When the oil is hot, add the chorizo and bacon. Cook, stirring frequently, until the meat is crisp, about 5 minutes. Remove it from the oil. Cook the aromatics. Turn down the heat to medium. Add the onions and garlic to the hot oil. Cook, stirring occasionally, until the onions are soft and translucent, about 7 minutes. Stir in the oregano and cook until the scent is released, about 1 minute. Cook the sweet potato. Throw the sweet potatoes into the Dutch oven and cover them with the stock. Simmer until the potato is just tender to a knife, about 15 minutes. Blend part of the soup. Pour one-third of the soup into a blender. Cover well. Remember the soup will be hot, so take care. Puree the soup. Pour it into a bowl. Continue with another third of the soup. Pour the pureed soup back into the Dutch oven. Finish the soup. Add the cooked chorizo and bacon to the soup, along with the cannellini beans. Heat the soup over medium heat. Add the kale. Cook, stirring occasionally, until the kale is wilted, about 3 minutes. Season with salt and pepper. Feel like playing? The sweet potato adds a tiny bit of sweetness to the soup, adding complexity to the taste. But if you wish, you could use russet potatoes instead.

It is nine o'clock, and London has breakfasted. Some unconsidered tens of thousands have, it is true, already enjoyed with what appetite they might their pre-prandial meal; the upper fifty thousand, again, have not yet left their luxurious couches, and will not breakfast till ten, eleven o'clock, noon; nay, there shall be sundry listless, languid members of fast military clubs, dwellers among the tents of Jermyn Street, and the high-priced second floors of Little Ryder Street, St. James's, upon whom one, two, and three o'clock in the afternoon shall be but as dawn, and whose broiled bones and devilled kidneys shall scarcely be laid on the damask breakfast-cloth before Sol is red in the western horizon. I wish that, in this age so enamoured of statistical information, when we must needs know how many loads of manure go to every acre of turnip-field, and how many jail-birds are thrust into the black hole per mensem for fracturing their pannikins, or tearing their convict jackets, that some M'Culloch or Caird would tabulate for me the amount of provisions, solid and liquid, consumed at the breakfasts of London every morning. I want to know how many thousand eggs are daily chipped, how many of those embryo chickens are poached, and how many fried; how many tons of quartern loaves are cut up to make bread-and-butter, thick and thin; how many porkers have been sacrificed to provide the bacon rashers, fat and streaky ; what rivers have been drained, what fuel consumed, what mounds of salt employed, what volumes of smoke emitted, to catch and cure the finny haddocks and the Yarmouth bloaters, that grace our morning repast. Say, too, Crosse and Blackwell, what multitudinous demands are matutinally made on thee for pots of anchovy paste and preserved tongue, covered with that circular layer - abominable disc! - of oleaginous nastiness, apparently composed of rancid pomatum, but technically known as clarified butter, and yet not so nasty as that adipose horror that surrounds the truffle bedecked pate  de  foie gras. Say, Elizabeth Lazenby, how many hundred bottles of thy sauce (none of which are genuine unless signed by thee) are in request to give a relish to cold meat, game, and fish. Mysteries upon mysteries are there connected with nine o'clock breakfasts.

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)

I thought if I stated my name enough times, my identity would fall back into place. I wrote my n name in the dirt. I wrote my name in the dust. But a name is a cover, a placeholder, not the whole story. A name is a basin with a leak that you need to constantly fill up. If you don’t, it drains and it’s just there, a husk, dry and empty.

Dahmer described his knife as a special one he had purchased at a cutlery shop in the downtown mall just for this purpose. He discovered through trial and error at Grandma’s that a good knife was mandatory for the job. It was a six-inch serrated blade with a black plastic contoured handle, and he kept it razor sharp. He placed the body in the bathtub, letting the blood flow down the drain as he severed the flesh from the corpse. He cut the flesh into small pieces and flushed them down the toilet. He told me that the skeletal remains were the most difficult to dispose of, so in preparation for his next kill, he purchased a large plastic garbage pail. “I cut the cartilage and tendons at the joint and pulled the bones apart, placing them in the container. Then I covered them with several gallons of muriatic acid. That’s what’s in those boxes you asked about,” Dahmer said. He explained that after a few days in the acid, the human remains became like a mush and he could easily flush it down the toilet. This eliminated placing the discarded body in the trash and lessened his chances of discovery. “I knew now that I was in it till the end, and this one was so sexually satisfying that I began to feel remorse that it was over so soon. It seemed a shame to get rid of the whole body, so I decided to keep his head.

Suddenly, early in the spring, an alarming thing was discovered. Snowball was secretly frequenting the farm by night! The animals were so disturbed that they could hardly sleep in their stalls. Every night, it was said, he came creeping in under cover of darkness and performed all kinds of mischief. He stole the corn, he upset the milk-pails, he broke the eggs, he trampled the seedbeds, he gnawed the bark off the fruit trees. Whenever anything went wrong it became usual to attribute it to Snowball. If a window was broken or a drain was blocked up, someone was certain to say that Snowball had come in the night and done it, and when the key of the store-shed was lost, the whole farm was convinced that Snowball had thrown it down the well. Curiously enough, they went on believing this even after the mislaid key was found under a sack of meal. The cows declared unanimously that Snowball crept into their stalls and milked them in their sleep. The rats, which had been troublesome that winter, were also said to be in league with Snowball.

Reuben Sandwich YIELD: 4 SERVINGS WHILE LIVING in New York City, I became a sucker for sandwiches, which for me represent the American spirit and lifestyle: easy, unstructured, and casual. They are convenient, fast, and mess-free and may well be the most versatile of all foods. Sandwiches can be healthful or decadent, light or heavy, with ingredients to please vegetarians and carnivores. Made with pita, regular bread, tortilla wraps, or baguettes, they can reflect different ethnic traditions. I believe it was James Beard who said not many people understand a good sandwich. I like to think that I still do. I first tasted this sandwich in a restaurant near 42nd Street a few weeks after I arrived in New York. With a cold beer and a bit of salad, it makes a perfect meal for either lunch or dinner. You can use commercial Russian or Thousand Island dressing on the sandwich or create your own Russian dressing. I sometimes make the Reuben with pastrami, although corned beef is the traditional choice, and I use rye as well as pumpernickel bread. Be sure to use good Swiss cheese (Emmenthaler or Gruyère). I prefer the sauerkraut available in plastic bags to the canned varieties. RUSSIAN DRESSING ½ cup mayonnaise 3 tablespoons ketchup 1 tablespoon fresh or bottled horseradish 1 teaspoon Worcestershire sauce Good dash Tabasco hot pepper sauce SANDWICHES 8 large slices pumpernickel bread (each about 6 by 4 inches in diameter, ½ inch thick, and weighing about 1 ounce) 6 ounces Swiss cheese (preferably Emmenthaler or Gruyère), cut into enough slices to completely cover the bread (about 1½ ounces per sandwich) 1⅓ cups drained sauerkraut 8 ounces thinly sliced corned beef (not too lean) 2 tablespoons unsalted butter 2 tablespoons corn or peanut oil FOR THE DRESSING: Mix all the dressing ingredients together in a small bowl. FOR EACH SANDWICH: Spread 2 pieces of the bread with 1 tablespoon each of the Russian dressing, and arrange enough cheese slices on both pieces of bread to cover them. Measure out about ⅓ cup of the sauerkraut and spread half of it on top of one of the cheese-covered slices. Cover with 2 ounces of the corned beef, then spread the remaining half (⅙ cup) of sauerkraut on top. To finish, top with the other cheese-covered slice of bread. Repeat with the remaining ingredients to make 3 additional sandwiches. At serving time, melt the butter with the oil in a nonstick skillet, and sauté the sandwiches, covered, over medium to low heat for about 8 minutes, 4 minutes per side, until the cheese on the sandwiches has melted and the corned beef is hot. Serve immediately.

New England Clam Chowder YIELD: 4 TO 6 SERVINGS (ABOUT 8 CUPS) I DON’T REMEMBER ever eating clams when I was in France. Oysters and mussels, yes, but not clams. Fried clams and New England clam chowder were popular menu items at Howard Johnson’s, and I soon learned to love them. Although HoJo’s clam chowder recipe was made in 3,000-gallon amounts and canned, it was quite good. I reproduce that taste at home when a bit of Howard Johnson’s nostalgia creeps in. 5 quahog clams or 10 to 12 large cherrystone clams 4 cups water 4 ounces pancetta or lean, cured pork, cut into 1-inch pieces (about ¾ cup) 1 tablespoon good olive oil 1 large onion (about 8 ounces), peeled and cut into 1-inch pieces (1½ cups) 2 teaspoons chopped garlic 1 tablespoon all-purpose flour 2 sprigs fresh thyme 1 pound Yukon Gold potatoes, peeled and cut into ½-inch dice (2¼ cups) 1 cup light cream 1 cup milk ¼ teaspoon freshly ground black pepper Wash the clams well under cold water, and put them in a saucepan with 2 cups of the water. Bring to a boil (this will take about 5 minutes), and boil gently for 10 minutes. Drain off and reserve the cooking liquid, remove the clams from their shells, and cut the clams into ½-inch pieces (1½ cups). Put the clam pieces in a bowl, then carefully pour the cooking liquid into another bowl, leaving behind any sediment or dirt. (You should have about 3½ cups of stock.) Set aside the stock and the clams. Put the pancetta or pork pieces in a large saucepan, and cover with the remaining 2 cups water. Bring to a boil, and boil for 30 seconds. Drain the pancetta, and wash it in a sieve under cold water. Rinse the saucepan, and return the pancetta to the pan with the oil. Place over medium heat, and cook gently, stirring occasionally, for 7 to 8 minutes. Add the onion and garlic, and continue cooking, stirring, for 1 minute. Add the flour, mix it in well, and cook for 10 seconds. Add the reserved stock and the thyme, and bring to a boil. Then add the potatoes and clams, bring to a boil, cover, reduce the heat to very low, and cook gently for 2 hours. At serving time, add the cream, milk, and pepper, bring to a boil, and serve. (Note: No salt should be needed because of the clam juice and pancetta, but taste and season to your liking.)

on 20 April – funnily enough, the same day as Hitler’s birthday – they pulled me out of my mother’s vagina with forceps because she couldn’t be bothered to push, cut the only authentic connection I ever had to her, and slapped my ass until I screamed. They wrapped me up in a cheap tea towel and whisked me away to the baby room so my drunk father could try to wave at me. And just in case that wasn’t enough trauma, the next morning the very same doctor placed himself between my legs and removed my foreskin. Ouch! Why were they clamping my penis and hacking into it with a blade? Apparently this was just so I could ‘look like Daddy’. The worst thing is, I didn’t get a say in it at all. Mongrels. It wasn’t long before my boozed-up daddy, with the neighbour’s tipsy seventeen-year-old daughter under his arm, was at the hospital, standing beside me and my pretty mother. Despite being drained from giving birth and having her lady bits hanging in tatters beneath her, I have no doubt that Mum looked stunning. She always made a point of wearing lippy. Dad bent over and covered me with his beer breath, declaring, ‘We’re going to call him Bradley.

In a small bowl, toss the sliced onion with the lemon juice and let it sit for 20 minutes to macerate (see page 118). Set aside. After 20 minutes, drain any water the cabbage may have given off (it’s fine if there’s nothing to drain—sometimes cabbage isn’t very watery). Place the cabbage in the bowl and add the parsley and the macerated onions (but not their lemony juices, yet). Dress the slaw with the vinegar and olive oil. Toss very well to combine. Taste and adjust, adding the remaining macerating lemon juice and salt as needed. When your palate zings with pleasure, it’s ready. Serve chilled or at room temperature. Store leftover slaw covered, in the fridge, for up to two days.

In that tool kit is a little dark brown glass jar. Give Cody half a spoonful,” I tell Brett. He gives his friend half a spoonful. When the laudanum hits his system, I feel Cody relax. It’s time to try again with the pliers. This time the arrowhead comes out. I carefully work it out of the wound channel trying not to cut any extra muscle. Using the tweezers, I pull threads of his shirt from the wound. Satisfied it is as clean as I can get it, I’m ready to sew it closed. I dip the needle in the cup of rot gut, then submerge the clump of horsehair in the whiskey. Satisfied it is no longer dirty, I thread a needle with a long strand of horsehair. I begin sewing the cut closed. Before closing it completely I add half a little finger’s width of the clean horsehair into the wound channel. The horsehair will act as a drain, in case the wound needs to drain. I sew the wound close and wash the outside. I cover the wound with a clean strip of his shirt. I can remove the horsehair drain within ten days.

Cuban Black Bean Soup with Garlic “Mashed Potatoes” Serves: 5 For the Soup: 1 small onion, chopped 3 cloves garlic, minced 1 tablespoon chili powder 2 teaspoons ground cumin 3 cups cooked black beans or 2 (15-ounce) cans low-sodium black beans, drained and rinsed 3 cups low-sodium or no-salt-added vegetable broth ⅔ cup low-sodium all-natural salsa 1 tablespoon lime juice A few dashes of chipotle hot sauce ½ bunch cilantro, chopped 4 green onions, chopped For the “Mashed Potatoes”: 1 large head cauliflower, chopped 1 small clove garlic, minced ½ to 1 cup soy, hemp, or almond milk (to desired consistency) ¼ teaspoon pepper, or to taste ¼ cup nutritional yeast 2 stalks green onions, chopped Sauté onion and garlic in a splash of low-sodium vegetable broth until tender. Add chili and cumin, stir until combined. Add beans, vegetable broth, salsa, lime juice, and hot sauce. Bring to a boil, then cover and simmer about 45 minutes. Remove from heat and purée about half of the soup in a high-powered blender. Stir in cilantro and green onions. Cover and set aside until ready to serve. Steam cauliflower until tender. Place into high-powered blender along with remaining ingredients except for green onions and blend until smooth (add nondairy milk until desired consistency). Serve soup topped with “mashed potatoes” and garnish with green onions. PER SERVING: CALORIES 259; PROTEIN 20g; CARBOHYDRATE 42g; TOTAL FAT 3.1g; SATURATED FAT 0.7g; SODIUM 138mg; FIBER 15.2g; BETA-CAROTENE 503mcg; VITAMIN C 88mg; CALCIUM 134mg; IRON 4.6mg; FOLATE 260mcg; MAGNESIUM 123mg; ZINC 3.3mg; SELENIUM 3.1mcg

The City of México, situated on a lake that had been gradually drying for a thousand years, had begun to experience serious flooding as early as the administration of the first Velasco. The problem was that the Spanish had deforested the ocote- and cypress-covered slopes of the three central lakes, Xaltocán, Texcoco, and Zumpango; now water cascaded off the mountains and soil erosion began to silt up the lakes. The lakes in Anáhuac had never drained to any sea; and during seasons of unusually heavy rains the water level lapping against the capital rose dangerously. After an inundation in the 1550s, the viceroy had rebuilt the old Mexica dikes; by 1604 no dams or levees could hold off the rising water. The second Velasco set the engineer Enrico Martínez to solving the problem. Martínez dug a tunnel four miles through the encircling mountains to drain off the excess water. Many thousands of local indios were dragooned into this task and driven harshly to complete the job within a year. The task was done in eleven months, at an enormous cost in Amerindian hardship and lives. Unfortunately, while the idea was sound, the construction was shaky. The tunnel tended to cave in, and it was not large enough to handle a serious flood. For some twenty years, huge numbers of indios were kept laboring to clear the tunnel and shore it up; then, in 1629, a simultaneous rise in all the lakes choked the tunnel. The destruction was enormous, and some parts of the city remained flooded for four years. The engineer Martínez was again called upon. Now, he converted his disastrous tunnel into an open ditch about thirteen miles long and about two hundred feet deep. This ditch, called the Tajo de Nochistongo, required ten years to put in operation, and work continued on it for more than a century. The draining of the Valley occupied a whole series of viceroys, used up most of their revenues, and laid terrible burdens on the surviving Anáhuac Indians. Nor was the drainage problem really solved, though the Capital was kept out of the mire. Drainage, and the subsequent sinking and shifting of the porous lake-bottom soil is still a monstrous engineering, architectural, and financial problem for México.

6 oz. can tomato paste ¼ cup dark beer (Mom uses a chocolate stout) 1 cup beef stock ¼ cup molasses 2 heaping tablespoons chili powder 2 teaspoons cumin A bunch of fresh cilantro 1 teaspoon salt 1 teaspoon pepper Olive oil Directions: Brown ground beef and stew meat. Drain fat and set aside. Bring a large pot of water to boil. Gently slice an X into the tomato skins and place in boiling water. Remove tomatoes from water when the skin starts to peel. The skins will easily come off. Dice and set aside. Add a large glug of olive oil to a stockpot, and turn burner onto medium-low. Wash cilantro. Cut and dice the stalks. Reserve the cilantro leaves for later. Chop onion, celery, and garlic and sauté with the cilantro stalks until the onions become translucent. Add tomatoes, beans, and beef. Mix well, then add all remaining ingredients. Mom usually finishes off the rest of the beer while she’s cooking. Cover with a lid, turn heat to low, and simmer for 3 to 4 hours. Garnish chili with your favorite toppings. Mom usually puts out: sour cream, shredded cheese, green onions, olives, tortilla chips, peppers, salsa, and fresh cilantro.

Their fight is not against me and you only, but against all humanity, they are afraid of something we do not know! They know, Robert, they know where we come from, where we are going, but they do not want us to know that. Perhaps the first humans knew, and over the years, Satan gained control over us and began to distort our goals in this life, until we became what we are, mere slaves to imaginary systems created by their minds. Nationalities, religions, cultures, races, and everything noble in this world, are distorted by our minds to become a cause of division and a source of conflict and clash, internal wars in which people of the same nationality kill each other due to differences in skin color, or the length of the nose! Watch the march of technical and scientific development! When scientists were able to probe the mysteries of space, this turned into a source of conflict between the great powers! And instead of uniting to go further, their minds froze as we arrived, around the Earth, investing all these technologies in spying, encryption, and communications satellites, to protect ourselves from ourselves! We were drained as well as our time and resources in side struggles. Atomic, nuclear, and hydrogen energy, instead of focusing most of our focus on becoming a source of scientific exploration and jumping towards finding answers, their minds have devised to become an arms race to threaten each other and annihilate each other! The bulk of the discovery has been frozen in Bombs and Weapons! Why does a country have thousands of nuclear and hydrogen bombs? What is the purpose of pushing all these capabilities on this huge number of bombs? A hundred hydrogen bombs are enough to destroy the earth and those on it, but it has become a source of attrition. They are like parasites, Robert, whose job it is to seize control of every discovery, invention, and idea, which will advance us forward, lay their hands on them, freeze and drain them in strife, divisions, and competition with their supposed opponents. Humans do not fight for food or life, they fight for distraction, attrition, and all the other reasons you may hear, beliefs, ideologies, and racism, they are all just excuses our minds have been able to find to mislead us, they are nothing but a cover to hide the reality of our permanent occupation in infighting. We are of three types: A few are enlightened, they control their minds, but they are marginalized, warriors, they have no means. Most are absent, savages, busy with their daily sustenance, tools used by Satan to suppress the few who are enlightened. And the few that Satan has control over them, those who control everything around us, they enslave us. A vast secret purge that takes place in secret, whoever understands, realizes, decides to get out of the box, his fate is in the army of Satan, or death, they will take him to their secret societies, to become one of their soldiers, or get rid of him. They are not ghosts, Robert, they are among us, they have headquarters in various parts of the world, and internal laws, and ranks and ranks of their associates, and internal order. I am not talking about a secret group whose name you have previously heard, blown up by the media, like Freemasonry. No, it is not like this. These groups are nothing but distractions for our work on them, so we keep looking in the wrong place. He was afraid of her words, and he was afraid of what was happening around him recently, and he feared for her, she seemed to believe in every letter of it as if she was repeating a speech she was told, which she memorized by heart. What scared me the most, was that everything she said sounded like Mousa said, quite logical…

For some strange reason, all over the world man seems to think that wetlands are inimical to him. As soon as he comes across a wonderful swamp or marsh teeming with wildlife he becomes unhappy until he has covered it with pesticides, shot out all the edible animals, drained it, ploughed it, planted a series of useless crops on it and, finally, through his unbiological activities, created a sterile piece of eroded earth which was once a rich, balanced tapestry of life. This ridiculous and dangerous policy has been adopted all over the world to man's own detriment.

The last few days had drained her of so much emotion that this final revelation fell like a hammer on wool.

The waiter says, Buy you a farewell cognac? I say thanks and settle in with coat covering my grease-spattered uniform. The waiter downs his own drink. Standing, he slides spare bills across the bar, adding—before he flips his cashmere scarf around his neck Lautrec-style—At least I’ve helped you to master the fish knife. I hold the glass globe in my hand as the dim yellow lights slide off its perimeter, and boy, does that drink slide down like scorched sunshine. I’m just draining it when the manager—no doubt eager to see me leaving—flies up and buys me another. And right before Warren comes, I ponder a third. What the hell, right? I’m unemployed, with school loans I can’t pay, an invalid dad whose nursing I need to start chipping in on.