Eggs For Sale Quotes

My day starts like a regular guy’s. I wake up, drink raw eggs, run around Philadelphia, and punch raw slabs of meat. Wait, that’s not my story—that’s Rocky’s. I get us confused all the time.

I like my eggs sunny side up at midnight, and I wear sunglasses when I eat them because they are so bright. They’re almost as blinding as my love for you, only not as runny.

My children are monsters, Kiro thought. And I am responsible. Perhaps if I had read them the haikus of Basho when they were little instead of that American manifesto of high-pressure sales, Green Eggs and Ham...

Life isn't about winning or losing. Between those two extremes there is a middle ground, and that middle ground is where I let my ducks roam and graze on and lay their eggs—which are now ON SALE at Trophies For All prices.

The idea of samples is simple: What you lose by giving away product, you gain in future sales. That’s why I give away FREE duck eggs. You might walk out of your house tomorrow morning to discover I’ve tossed a few at your car during the middle of the night.

Helen of Troy Does Counter Dancing The world is full of women who'd tell me I should be ashamed of myself if they had the chance. Quit dancing. Get some self-respect and a day job. Right. And minimum wage, and varicose veins, just standing in one place for eight hours behind a glass counter bundled up to the neck, instead of naked as a meat sandwich. Selling gloves, or something. Instead of what I do sell. You have to have talent to peddle a thing so nebulous and without material form. Exploited, they'd say. Yes, any way you cut it, but I've a choice of how, and I'll take the money. I do give value. Like preachers, I sell vision, like perfume ads, desire or its facsimile. Like jokes or war, it's all in the timing. I sell men back their worst suspicions: that everything's for sale, and piecemeal. They gaze at me and see a chain-saw murder just before it happens, when thigh, ass, inkblot, crevice, tit, and nipple are still connected. Such hatred leaps in them, my beery worshipers! That, or a bleary hopeless love. Seeing the rows of heads and upturned eyes, imploring but ready to snap at my ankles, I understand floods and earthquakes, and the urge to step on ants. I keep the beat, and dance for them because they can't. The music smells like foxes, crisp as heated metal searing the nostrils or humid as August, hazy and languorous as a looted city the day after, when all the rape's been done already, and the killing, and the survivors wander around looking for garbage to eat, and there's only a bleak exhaustion. Speaking of which, it's the smiling tires me out the most. This, and the pretense that I can't hear them. And I can't, because I'm after all a foreigner to them. The speech here is all warty gutturals, obvious as a slam of ham, but I come from the province of the gods where meaning are lilting and oblique. I don't let on to everyone, but lean close, and I'll whisper: My mothers was raped by a holy swan. You believe that? You can take me out to dinner. That's what we tell all the husbands. There sure are a lot of dangerous birds around. Not that anyone here but you would understand. The rest of them would like to watch me and feel nothing. Reduce me to components as in a clock factory or abattoir. Crush out the mystery. Wall me up alive in my own body. They'd like to see through me, but nothing is more opaque than absolute transparency. Look - my feet don't hit the marble! Like breath or a balloon, I'm rising, I hover six inches in the air in my blazing swan-egg of light. You think I'm not a goddess? Try me. This is a torch song. Touch me and you'll burn.

My mother-in-law scared the hell out of me. But it’s cool, because the stench of Satan reminds me of her anyways. Hungry? Deviled eggs anyone?

I need love. Here’s a list of other things I need: eggs, butter, flour, and sugar. I’m making a cake for the woman I love—and another one for my lover.

The internet is a knowledge omelet. Sometimes I just want the purity of scrambled eggs that only a book can provide.

I farm ducks like September swims in August. But that’s natural, because it’s too cold to go swimming in October. Buy eleven eggs, get the twelfth FREE.

She said they don't erect statues to honor losing generals, and I nodded solemnly and replied, "Erect statues make better lovers." Then I told her I am having a SALE on duck eggs.

She had lips like two wavy slices of crisp bacon, and her kisses felt like gravy on my scrambled eggs tongue. We made love like we made breakfast—and then we made brunch like rabbits.

Walmart told me I couldn't buy beer on Sunday. They said it was Arkansas state law. So, I didn't pay for it and I walked out with a six pack. I'm glad they made booze FREE one day a week.

At BearPaw Duck Farm, I sell used VCRs and swimming birds, and I'm all out of VCRs. You can't push rewind on the deals I'm offering, and right now you can trade in your old car for a brand NEW duck. It's so fresh it's still in the egg.

I have aspirations of becoming the first man to put on a chicken suit, cross the road, and then explain my motives for doing so. I guess you could say that right now I am an egg, and my dream is an omelet; I see myself in my dream, yet it is greater and more colorful than even I am.

I found a small velvet-and-nailhead Victorian sofa at a rummage sale on my way to a demonstration in the Castro District; the gay men selling it for $10 kindly hauled it over and up the stairs after the protest was over. It left droppings of ancient horsehair stuffing on the floor like an incontinent old pet. I accumulated small souvenirs, treasures, and artifacts that made the place gradually come to resemble an eccentric natural history museum, with curious lichen-covered twigs and branches, birds’ nests and shards of eggs, antlers, stones, bones, dead roses, a small jar of yellow sulfur butterflies from a mass migration in eastern Nevada, and, from my younger brother, a stag’s antlered skull that still presides over my home.

My grandpa lived in the First District area of Dixie County, FL. Near where State Road 349 and County Road 351 meet. I spent a lot of time there as a kid. Roaming over unplanted fields. Tossing maypops against the side of a sun-bleached barn. Chickens roamed freely over his land. Mornings began with a hunt to find eggs for breakfast. Every day was Easter back then. With sand and snakes.

Corn is what feeds the steer that becomes the steak. Corn feeds the chicken and the pig, the turkey, and the lamb, the catfish and the tilapia and, increasingly, even the salmon, a carnivore by nature that the fish farmers are reengineering to tolerate corn. The eggs are made of corn. The milk and cheese and yogurt, which once came from dairy cows that grazed on grass, now typically comes from Holsteins that spend their working lives indoors tethered to machines, eating corn. Head over to the processed foods and you find ever more intricate manifestations of corn. A chicken nugget, for example, piles up corn upon corn: what chicken it contains consists of corn, of course, but so do most of a nugget's other constituents, including the modified corn starch that glues the things together, the corn flour in the batter that coats it, and the corn oil in which it gets fried. Much less obviously, the leavenings and lecithin, the mono-, di-, and triglycerides, the attractive gold coloring, and even the citric acid that keeps the nugget "fresh" can all be derived from corn. To wash down your chicken nuggets with virtually any soft drink in the supermarket is to have some corn with your corn. Since the 1980s virtually all the sodas and most of the fruit drinks sold in the supermarket have been sweetened with high-fructose corn syrup (HFCS) -- after water, corn sweetener is their principal ingredient. Grab a beer for you beverage instead and you'd still be drinking corn, in the form of alcohol fermented from glucose refined from corn. Read the ingredients on the label of any processed food and, provided you know the chemical names it travels under, corn is what you will find. For modified or unmodified starch, for glucose syrup and maltodextrin, for crystalline fructose and ascorbic acid, for lecithin and dextrose, lactic acid and lysine, for maltose and HFCS, for MSG and polyols, for the caramel color and xanthan gum, read: corn. Corn is in the coffee whitener and Cheez Whiz, the frozen yogurt and TV dinner, the canned fruit and ketchup and candies, the soups and snacks and cake mixes, the frosting and candies, the soups and snacks and cake mixes, the frosting and gravy and frozen waffles, the syrups and hot sauces, the mayonnaise and mustard, the hot dogs and the bologna, the margarine and shortening, the salad dressings and the relishes and even the vitamins. (Yes, it's in the Twinkie, too.) There are some forty-five thousand items in the average American supermarket and more than a quarter of them now contain corn. This goes for the nonfood items as well: Everything from the toothpaste and cosmetics to the disposable diapers, trash bags, cleansers, charcoal briquettes, matches, and batteries, right down to the shine on the cover of the magazine that catches your eye by the checkout: corn. Even in Produce on a day when there's ostensibly no corn for sale, you'll nevertheless find plenty of corn: in the vegetable wax that gives the cucumbers their sheen, in the pesticide responsible for the produce's perfection, even in the coating on the cardboard it was shipped in. Indeed, the supermarket itself -- the wallboard and joint compound, the linoleum and fiberglass and adhesives out of which the building itself has been built -- is in no small measure a manifestation of corn.

With as yet no house of my own to keep, I had little that needed buying, but enjoyed myself in browsing among the newly replenished shelves, for the pure joy of seeing lots of things for sale again. It had been a long time of rationing, of doing without the simple things like soap and eggs, and even longer without the minor luxuries of life, like L’Heure Bleu cologne. My gaze lingered on a shop window filled with household goods—embroidered tea cloths and cozies, pitchers and glasses, a stack of quite homely pie tins, and a set of three vases. I had never owned a vase in my life. During the war years, I had, of course, lived in the nurses’ quarters, first at Pembroke Hospital, later at the field station in France. But even before that, we had lived nowhere long enough to justify the purchase of such an item. Had I had such a thing, I reflected, Uncle Lamb would have filled it with potsherds long before I could have got near it with a bunch of daisies.

When we came back to Paris it was clear and cold and lovely. The city had accommodated itself to winter, there was good wood for sale at the wood and coal place across our street, and there were braziers outside of many of the good cafés so that you could keep warm on the terraces. Our own apartment was warm and cheerful. We burned boulets which were molded, egg-shaped lumps of coal dust, on the wood fire, and on the streets the winter light was beautiful. Now you were accustomed to see the bare trees against the sky and you walked on the fresh-washed gravel paths through the Luxembourg gardens in the clear sharp wind. The trees were beautiful without their leaves when you were reconciled to them, and the winter winds blew across the surfaces of the ponds and the fountains were blowing in the bright light. All the distances were short now since we had been in the mountains. Because of the change in altitude I did not notice the grade of the hills except with pleasure, and the climb up to the top floor of the hotel where I worked, in a room that looked across all the roofs and the chimneys of the high hill of the quarter, was a pleasure. The fireplace drew well in the room and it was warm and pleasant to work.

Hacia mitad de camino entre West Egg y Nueva York la carretera se acerca de repente a la línea del ferrocarril y corre a su lado por espacio de unos cuatrocientos metros, como si quisiera evitar así cierta desolada extensión de tierra. Se trata de un valle de cenizas, de una granja fantástica donde las cenizas, como si fueran trigo, crecen formando crestas y colinas y jardines grotescos; donde las cenizas adoptan la forma de casas y de chimeneas y del humo que sale por ellas y, finalmente, mediante un esfuerzo trascendental, incluso de hombres que se mueven confusamente, para desmoronarse al instante en el aire polvoriento.

Eggs appear at breakfast in a variety of forms, often as tamagoyaki. You've met this sweetened omelet at your local sushi place, where it's considered beginner sushi. In Tokyo, good tamagoyaki is an object of lust. Cut into thick blocks and served at room temperature, a creamy monolith of tamagoyaki is somehow the antithesis of American breakfast eggs. It can be made at home in a special square or rectangular frying pan, but it's also for sale in supermarkets, at depachika, and at Tsukiji fish market. Most people who aren't sushi chefs buy it. My tamagoyaki-making skills are nonexistent, but I sometimes flavor beaten eggs with soy sauce, dashi, and mirin and make an omelet to eat with rice and nori.

Here is New York. This is why I stay. I stay to hear the jazz musicians playing in the parks, and to browse the tables of books for sale on the street. I stay for a drink in a quiet bar, lit by golden autumn light, and for Film Forum double features in black and white. I stay for egg creams, for the amateur opera singers practicing with their windows open so we all can listen. For the Chinese grandmothers dancing by the East River, snapping red fans in their hands. For the music of shopkeepers throwing open their gates. I stay for the unexpected spectacle, and the chance encounter, and for those tough seagulls gliding inland on rainy days to remind us that Manhattan is an island, a potential space both separate and connected. Most of all, I stay because I need New York. I can't live anywhere else, so I hold on to what remains. We've lost a lot, but there's so much left worth fighting for. And while I stay, I fight.

There is no fault that can’t be corrected [in natural wine] with one powder or another; no feature that can’t be engineered from a bottle, box, or bag. Wine too tannic? Fine it with Ovo-Pure (powdered egg whites), isinglass (granulate from fish bladders), gelatin (often derived from cow bones and pigskins), or if it’s a white, strip out pesky proteins that cause haziness with Puri-Bent (bentonite clay, the ingredient in kitty litter). Not tannic enough? Replace $1,000 barrels with a bag of oak chips (small wood nuggets toasted for flavor), “tank planks” (long oak staves), oak dust (what it sounds like), or a few drops of liquid oak tannin (pick between “mocha” and “vanilla”). Or simulate the texture of barrel-aged wines with powdered tannin, then double what you charge. (““Typically, the $8 to $12 bottle can be brought up to $15 to $20 per bottle because it gives you more of a barrel quality. . . . You’re dressing it up,” a sales rep explained.) Wine too thin? Build fullness in the mouth with gum arabic (an ingredient also found in frosting and watercolor paint). Too frothy? Add a few drops of antifoaming agent (food-grade silicone oil). Cut acidity with potassium carbonate (a white salt) or calcium carbonate (chalk). Crank it up again with a bag of tartaric acid (aka cream of tartar). Increase alcohol by mixing the pressed grape must with sugary grape concentrate, or just add sugar. Decrease alcohol with ConeTech’s spinning cone, or Vinovation’s reverse-osmosis machine, or water. Fake an aged Bordeaux with Lesaffre’s yeast and yeast derivative. Boost “fresh butter” and “honey” aromas by ordering the CY3079 designer yeast from a catalog, or go for “cherry-cola” with the Rhône 2226. Or just ask the “Yeast Whisperer,” a man with thick sideburns at the Lallemand stand, for the best yeast to meet your “stylistic goals.” (For a Sauvignon Blanc with citrus aromas, use the Uvaferm SVG. For pear and melon, do Lalvin Ba11. For passion fruit, add Vitilevure Elixir.) Kill off microbes with Velcorin (just be careful, because it’s toxic). And preserve the whole thing with sulfur dioxide. When it’s all over, if you still don’t like the wine, just add a few drops of Mega Purple—thick grape-juice concentrate that’s been called a “magical potion.” It can plump up a wine, make it sweeter on the finish, add richer color, cover up greenness, mask the horsey stink of Brett, and make fruit flavors pop. No one will admit to using it, but it ends up in an estimated 25 million bottles of red each year. “Virtually everyone is using it,” the president of a Monterey County winery confided to Wines and Vines magazine. “In just about every wine up to $20 a bottle anyway, but maybe not as much over that.

I put all my eggs in one basket, and then I jizzed all over them. I'm a natural politician.

Lost dog. Looks like a chicken. If found, do not attempt to feed it scrambled eggs for breakfast. You’ll offend it just like I did, and it will run away.

High Fat, Moderate Protein, Low Carb Breakfast Smoothies Recipes for ‘low carbohydrate’ smoothies abound, but most are also low in fat and assume that anything under 200 Calories from sugars qualifies as ‘low carb’. Here are two basic recipes that provide enough fat and protein to keep you satisfied until lunch, and both come in at or under10 grams of carbohydrates. Note that you have your choice of sweeteners, but the argument for adding some xylitol to the mix is that it does not raise your insulin level, provides useful energy, and protects your dental health. Also note that there are lots of different protein powders for sale, but most whey products are flavored and sweetened. Shop until you find unflavored whey powder with the lactose removed – the label should indicate about 15 grams of protein and less than one gram of carbohydrate per serving. Do not buy soy protein powder or whey/soy mix, as the soy does not dissolve well into the smoothie. This whey powder looks expensive (about $1 per 15 gram serving) but this is the same amount of protein as you get from 2 eggs. Breakfast Berry Smoothie Ingredients: 3 oz fresh or frozen (unsweetened) berries (strawberries, blueberries, or raspberries) ¼ cup whipping (or heavy) cream 1 tablespoon light olive oil 2 tablespoons unflavored whey protein powder (delactosed) sweetener of choice (e.g., 1 tablespoon xylitol and 1 packet Splenda) 2-3 oz ice Blend the ingredients at high speed until smooth (30-60 seconds) Protein 15 grams, Fat 25-30 grams, Carbs 10 grams, Calories 330-380

Tools for click-mapping We often use Crazy Egg, Hotjar, and Clicktale, and several A/B testing tools that include similar functionality. Alternatives include Fullstory, Inspectlet, Decibel Insight, Jaco, Lucky Orange, MouseStats, Ptengine, and userTrack.

We dwell in homes or work in sites that once displaced animals, we pay federal taxes that legalize the slaughter of animals for profit or pleasure, we travel in cars with leather seats over roads unfenced to prevent roadkill, we attend schools that allow animal experiments in biology classes, we take drugs once tested on animals, we buy newspapers that carry adds for the meat, egg, dairy and fur industries, we shop in stores that profit from the sale of animal products, we vote for politicians who pass laws favoring the meat, dairy, egg and hunting lobbies, we pay the salaries of federal and state judges who interpret a constitution that says nothing about the welfare or rights of animals and we embrace religions that give humans dominion over animals; and it’s a rare sermon where the sacredness of animals is sounded. ~ Colman McCarthy

The 49-year-old Bryant, who resembles a cereal box character himself with his wide eyes, toothy smile, and elongated chin, blames Kellogg's financial woes on the changing tastes of fickle breakfast eaters. The company flourished in the Baby Boom era, when fathers went off to work and mothers stayed behind to tend to three or four children. For these women, cereal must have been heaven-sent. They could pour everybody a bowl of Corn Flakes, leave a milk carton out, and be done with breakfast, except for the dishes. Now Americans have fewer children. Both parents often work and no longer have time to linger over a serving of Apple Jacks and the local newspaper. Many people grab something on the way to work and devour it in their cars or at their desks while checking e-mail. “For a while, breakfast cereal was convenience food,” says Abigail Carroll, author of Three Squares: The Invention of the American Meal. “But convenience is relative. It's more convenient to grab a breakfast bar, yogurt, a piece of fruit, or a breakfast sandwich at some fast-food place than to eat a bowl of breakfast cereal.” People who still eat breakfast at home favor more laborintensive breakfasts, according to a recent Nielsen survey. They spend more time at the stove, preparing oatmeal (sales were up 3.5 percent in the first half of 2014) and eggs (up 7 percent last year). They're putting their toasters to work, heating up frozen waffles, French toast, and pancakes (sales of these foods were up 4.5 percent in the last five years). This last inclination should be helping Kellogg: It owns Eggo frozen waffles. But Eggo sales weren't enough to offset its slumping U.S. cereal numbers. “There has just been a massive fragmentation of the breakfast occasion,” says Julian Mellentin, director of food analysis at research firm New Nutrition Business. And Kellogg faces a more ominous trend at the table. As Americans become more healthconscious, they're shying away from the kind of processed food baked in Kellogg's four U.S. cereal factories. They tend to be averse to carbohydrates, which is a problem for a company selling cereal derived from corn, oats, and rice. “They basically have a carb-heavy portfolio,” says Robert Dickerson, senior packagedfood analyst at Consumer Edge. If such discerning shoppers still eat cereal, they prefer the gluten-free kind, sales of which are up 22 percent, according to Nielsen. There's also growing suspicion of packagedfood companies that fill their products with genetically modified organisms (GMOs). For these breakfast eaters, Tony the Tiger and Toucan Sam may seem less like friendly childhood avatars and more like malevolent sugar traffickers.

I want to keep politics out of my breakfast. Politics isn’t something I want in my eggs, no matter how scrambled I like them.

I’m most endeared to the fact that they used gifts and talents that were taught to them by other enterprising women who looked just like them. These are gifts and talents they brought with them from Africa and other distant shores. These were gifts and talents women used to appease their owners, and make their lives comfortable. These were gifts and talents used to fuel economies and for building communities. In one book I read, nickels from the sale of chicken eggs paid the college tuition of three children.

EARNINGS McDonald's Plans Marketing Push as Profit Slides By Julie Jargon | 436 words Associated Press The burger giant has been struggling to maintain relevance among younger consumers and fill orders quickly in kitchens that have grown overwhelmed with menu items. McDonald's Corp. plans a marketing push to emphasize its fresh-cooked breakfasts as it battles growing competition for the morning meal. Competition at breakfast has heated up recently as Yum Brands Inc.'s Taco Bell entered the business with its new Waffle Taco last month and other rivals have added or discounted breakfast items. McDonald's Chief Executive Don Thompson said it hasn't yet noticed an impact from Taco Bell's breakfast debut, but that the overall increased competition "forces us to focus even more on being aggressive in breakfast." Mr. Thompson's comments came after McDonald's on Tuesday reported that its profit for the first three months of 2014 dropped 5.2% from a year earlier, weaker than analysts' expectations. Comparable sales at U.S. restaurants open more than a year declined 1.7% for the quarter and 0.6% for March, the fifth straight month of declines in the company's biggest market. Global same-store sales rose 0.5% for both the quarter and month. Mr. Thompson acknowledged again that the company has lost relevance with some customers and needs to strengthen its menu offerings. He emphasized Tuesday that McDonald's is focused on stabilizing key markets, including the U.S., Germany, Australia and Japan. The CEO said McDonald's has dominated the fast-food breakfast business for 35 years, and "we don't plan on giving that up." The company plans in upcoming ads to inform customers that it cooks its breakfast, unlike some rivals. "We crack fresh eggs, grill sausage and bacon," Mr. Thompson said. "This is not a microwave deal." Beyond breakfast, McDonald's also plans to boost marketing of core menu items such as Big Macs and french fries, since those core products make up 40% of total sales. To serve customers more quickly, the chain is working to optimize staffing, and is adding new prep tables that let workers more efficiently add new toppings when guests want to customize orders. McDonald's also said it aims to sell more company-owned restaurants outside the U.S. to franchisees. Currently, 81% of its restaurants around the world are franchised. Collecting royalties from franchisees provides a stable source of income for a restaurant company and removes the cost of operating them. McDonald's reported a first-quarter profit of $1.2 billion, or $1.21 a share, down from $1.27 billion, or $1.26 a share, a year earlier. The company partly attributed the decline to the effect of income-tax benefits in the prior year. Total revenue for the quarter edged up 1.4% to $6.7 billion, though costs rose faster, at 2.3%. Analysts polled by Thomson Reuters forecast earnings of $1.24 a share on revenue of $6.72 billion.

When there's a sale on eggs or chicken, we're happy- but when the stock market gets cheaper, we think it's bad. (Long-term investors should love when the market drops: You can buy more shares for the same price.)p97

By golly, a fellow ought to have some say-so in the sale of his eggs.

With an email list, it’s almost like a chicken and egg equation. You think you need it only after building an audience but without it, it’s hard to nurture an audience as well. And even if you have a product ready for sale now, you wouldn’t be able to sell it because you don’t have a pool of subscribers to sell it to. That’s one of the reasons I recommend having an email list from Day 1.

This book will be a game changer for any introvert who hates selling or believes they just can’t do it. You can! —Neil Patel, New York Times bestselling author of Hustle and co-founder of Crazy Egg & Hello Bar

Miss Elton, who found the conversation increasingly distressing, got up, murmured a quick good night . . . and went to her room. During the bellicose talk in the lounge, the ghosts of Frank Durrant, Madeleine, Arvid and Mr. Sorenius seemed to be slipping further and further away with their own receding world. And what was one offered in exchange for this world of the dead? A future in which all signposts pointed to war and the ruin of all those useless little things which made life worth living. And then, as if provoked by the contrast of the speeches and ideas to which she had just been listening, a flood of images, each of them a small part of her life at Ashleigh Place, swept through her mind with an overwhelming suddenness—a walk on a windy autumn afternoon to the farm with a message about eggs, cartloads of logs coming before Christmas to be stacked in the stables, the remodelling of the rose-garden, with Mrs. Durrant setting the new labels in their places, two swans which spent a season on the little River Mene at the foot of the western slope, and the sudden appearance of a kingfisher by those fitful waters, the endless cooing of wood-pigeons in the trees round the house, the catch whistled by the baker's boy as he jumped out of his bright little van, the tick of the huge grandfather clock in the darkest corner of the hall, the pattern of the old-fashioned tiles in the bathroom which she had used, cockchafers beating against the windows on hot summer nights, the scent of the tobacco plants in the round bed near the drawing-room, an expedition to the woods on a grey day to cut mistletoe. . . .

27 Places Where You Won't Find Love 1. The spoon with which you measure salt 2. Plastic plates stacked neatly on a shelf 3. Flowers - marigolds and chrysanthemums and roses - and the shop that sells these 4. Earrings lost in the backseat of a tuktuk while looking for the Malayalam translation of "I love you" in the dark 5. Bookshelves with borrowed books, never read 6. Fifty watches, three of which were for sale 7. Coffee whose flavor was slightly off 8. A red bridge that goes by gold, which has replicas everywhere 9. The replicas themselves 10. The rearview mirror of a car 11. The burnt sienna pavement where you hurt yourself 12. A protein shake whose taste grew on you thanks to someone else. With eggs and coconut and toast 13. An island untouched by civilization 14. Another ravaged by war 15. A declined invitation to brunch 16. Dinner gone cold after a long wait, and thrown away the next day 17. An unacknowledged text message 18. Laughter ringing through a movie hall during a scene that didn't warrant it 19. Retainers stored in a box next to baby oil in the medicine cabinet 20. A gold pendant 21. A white and red cable car 22. A helmet too small for your head and another too large 23. Dreams with their own background score 24. Misplaced affection 25. A smile between strangers, with you standing on the outside looking in 26. Your bed 27. The future

A particular characteristic of the dove is that she does everything to please her mate. When she is hatching her eggs, she leaves it up to him to care for her and provide what she needs. Her one thought is to hatch her little ones so as to please her mate and give him offspring. How delightful a rule of life it is never to do anything except for God, to please Him, and leave entirely to Him the task of caring for us!

branzino in salt crust branzino in crosta di sale 1 whole 4-pound branzino, sea bass, striped bass, loup de mer, or red snapper, cleaned and scaled Kosher salt and freshly ground black pepper ½ cup extra virgin olive oil ½ lemon, sliced ½ orange, sliced 3 sprigs fresh tarragon 3 sprigs fresh oregano 1 bay leaf 1 garlic clove, sliced 2 pounds kosher salt 1 tablespoon fennel seeds 1 tablespoon black peppercorns 8 large egg whites 1 tablespoon chopped fresh tarragon 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh flat-leaf parsley 4 lemon wedges or slices 1 Preheat the oven to 375°F. 2 With a pair of shears, cut out the gills of the fish, if necessary, and wash the inner cavity. Season the cavity to taste with salt and pepper and drizzle with about ¼ cup of olive oil. Put the lemon and orange slices, tarragon, oregano, bay leaf, and garlic in the cavity of the fish and gently press the two sides of the fish together. 3 In a large bowl, stir 2 pounds of kosher salt and the fennel seeds, peppercorns, and egg whites to a paste-like consistency. You might find it easiest to mix this with your hands. 4 Spread a ½-inch layer of the salt paste over a shallow baking pan, such as a jelly roll pan, large enough to hold the fish. Put the stuffed fish on top of the salt. 5 Pack the rest of the salt paste around and over the fish so that it is completely encased. 6 Bake the fish for 30 to 45 minutes, depending on the weight of the fish. A full 4-pound fish will require 40 minutes; a fish that weighs a little more than 4 pounds will need 45 minutes. Do not overcook. 7 Remove the pan from the oven and let the fish rest, still encased in the salt, for 5 to 8 minutes. Using a mallet or the handle of a heavy knife, crack the salt. If the fish is cooked through so that the flesh just flakes and is opaque, remove all the salt using a knife and spoon to lift it off. If the fish needs a little more cooking, rest the chunks of salt back on top of it and return it to the oven for 5 or 6 minutes, or until done. Let it rest again for about 5 minutes before removing all the salt. 8 Drizzle the fish with ¼ cup of olive oil and sprinkle with the chopped tarragon, basil, and parsley. Serve with a wedge or slice of lemon. This is one of my all-time favorite recipes—partly because I love the drama of cracking open the salt shell and exposing the fish, but mainly because it tastes so good. The salt case keeps the fish perfectly moist but does not make it especially salty. In fact, the fish is perfectly cooked and flavored. Cooking fish this way is a technique as old as ancient Rome, and for all its tableside drama it’s surprisingly easy. It’s important to begin with a 4-pound fish (or one slightly larger). I like this

was nearly ten years old, he saw a computer for the first time, at the Sandton City Mall in Johannesburg. “There was an electronics store that mostly did hi-fi-type stuff, but then, in one corner, they started stocking a few computers,” Musk said. He felt awed right away—“It was like, ‘Whoa. Holy shit!’”—by this machine that could be programmed to do a person’s bidding. “I had to have that and then hounded my father to get the computer,” Musk said. Soon he owned a Commodore VIC-20, a popular home machine that went on sale in 1980. Elon’s computer arrived with five kilobytes of memory and a workbook on the BASIC programming language. “It was supposed to take like six months to get through all the lessons,” Elon said. “I just got super OCD on it and stayed up for three days with no sleep and did the entire thing. It seemed like the most super-compelling thing I had ever seen.” Despite being an engineer, Musk’s father was something of a Luddite and dismissive of the machine. Elon recounted that “he said it was just for games and that you’d never be able to do real engineering on it. I just said, ‘Whatever.’” While bookish and into his new computer, Elon quite often led Kimbal and his cousins (Kaye’s children) Russ, Lyndon, and Peter Rive on adventures. They dabbled one year in selling Easter eggs door-to-door in the neighborhood. The eggs were not well decorated, but the boys still marked them up a few hundred percent for their wealthy neighbors. Elon also spearheaded their work with homemade explosives and rockets. South Africa did not have the Estes rocket kits popular among hobbyists, so Elon would create his own chemical compounds and put them inside of canisters. “It is remarkable