Extraction 2 Quotes

He pecks my lips. I knew you were the one the second I laid eyes on you. The one to bring me back to life. ‘How did you know?’ He’s talking. I need to extract as much from him as possible.He looks me straight in the eyes. They are bursting with meaning. ‘Because my heart starting beating again.' He whispers.

Night Vale, my sweet and only Night Vale, may you find love. May you find it wherever it's been hidden. May you find who has been hiding it and extract revenge upon them.

Oh, darling. You don’t need to extract an oath. Nothing will keep me from fucking you.

You like playing with fire?” “Yes. It is my favorite element.” She extracted her arm from his grip and stepped inside the elevator

They made a simple enough mistake. The same one we’re making. They founded their society on resource extraction, and in doing so, inflated their population beyond the carrying capacity of the land.

I kiss him so hard, it's as though I'm trying to extract the very life out of him and unite it with mine.

How to be jolly even when times are bad 1. Eat more gingerbread, chocolate, jam and cake. 2. Say the word ‘Christmas’. 3. Give someone a present. Like a toy, or a book, or a kind word, or a big hug. 4. Laugh, even if there is nothing to laugh about. Especially then. 5. Think of a happy memory. Or a happy future. 6. Wear something red. 7. Believe. (extract from How to Be Jolly: The Father Christmas Guide to Happiness)

At least, he thinks, the fellow has the wit to see what this is about: not one year's grudge or two, but a fat extract from the book of grief, kept since the cardinal came down. He says, 'Life pays you out, Norris. Don't you find?

Bond liked fast cars and he liked driving them. Most American cars bored him. ... All the fun of driving had been taken out of them with the abolition of a gear-change... All effort had been smoothed away and all of that close contact with the machine and the road that extracts skill and nerve from the European driver.

you may tell your husband that if he so much as touches a hair on my fiancés head, I shall personally see to it that his liver is extracted through his mouth.

Please assist me with any advice you may possess. I’m much better equipped to extract a heart than encourage one, it seems.

Look at Tain Shir and you cannot fathom the name behind the cartouche. You cannot extract her reasons. You only see why men turn to religion: for hope that there are gods to oppose her.

Arrange these threats in ascending order of deadliness: wolves, vending machines, cows, domestic dogs and toothpicks. I will save you the trouble: they have been ordered already. The number of deaths known to have been caused by wolves in North America in the twenty-first century is one: if averaged out, that would be 0.08 per year. The average number of people killed in the US by vending machines is 2.2 (people sometimes rock them to try to extract their drinks, with predictable results). Cows kill some twenty people in the US, dogs thirty-one. Over the past century, swallowing toothpicks caused the deaths of around 170 Americans a year. Though there are sixty thousand wolves in North America, the risk of being killed by one is almost nonexistent.

Lucky people take advantage of chance occurrences that come their way. Instead of going through life on cruise control, they pay attention to what’s happening around them and, therefore, are able to extract greater value from each situation… Lucky people are also open to novel opportunities and willing to try things outside of their usual experiences.

Key Lime Pie Smoothie   2 cups non-dairy milk ¼ cup raw cashews 4 Tbsp. lime juice ½ ripe avocado 2 handfuls spinach 1 large ripe frozen banana 2 Tbsp. coconut butter 2 Tbsp. chia seeds ¼ tsp. vanilla extract Zest of one lime Raw honey or other liquid sweetener, to taste

Her name is Queen Theodosia, and if you won’t apologize for disrespecting her, I’ll let her men have you and I’ll describe your last moments to your wife so that she knows how pathetically you died.” Mattin grunts, eyes dropping away. “I apologize,” he says through gritted teeth. Søren looks tempted to extract something more sincere out of him, but that would hardly be productive. I clear my throat. “I accept your apology,” I say coldly. “I hope you come to see that a woman can wield power beyond what’s between her legs—for your daughter’s sake if nothing else.

NASA astronauts have only managed to live continuously on the International Space Station (ISS) for a year and Biosphere 2 on Earth failed at two years of uninterrupted human habitation. Both cases required extracting the sickened people from the toxic environments. At this point it is ludicrous to talk about a permanent manned base on Mars.

You’ve actually just reminded me. I brought you something.” She had finally assembled the first two issues of the Dr. Eleven comics, and had had a few copies printed at her own expense. She extracted two copies each of Dr. Eleven, Vol. 1, No. 1: Station Eleven and Dr. Eleven, Vol. 1, No. 2: The Pursuit from her handbag, and passed them across the table.

It’s complicated’ says either I’m too stupid to figure it out, or I’m not in the inner circle for privy information.” Not

The real van that I’d used as my hideout had been extracted from the junk pile and airlifted to Columbus, so it could be put on display in the GSS Museum.

Even knowing all of that, if I head to Kauf alone, I can make it in half the time that it would take the wagons. I don’t wish to leave Laia—I will feel the absence of her voice, her face, every day. I already know it. But if I can make it to the prison in a month, I’ll have enough time before Rathana to break Darin out. The Tellis extract will keep the seizures at bay until the wagons get close to the prison. I will see Laia again. I rise, coil my bedroll, and make for Afya’s wagon. When I knock on the back door, it takes her only a moment to answer, despite it being the dead of night. She

You dare laugh at the fall of Suyodhana and all the noble men like Bhishma, my father, Karna, and the others who fought for him? Read Jaya to know how Karna rejected the temptation to become Emperor and instead chose to stand by the man who had given him everything when he had nothing. Read how Karna was trapped by own nobility, how impossible promises were extracted from him; know how he was shot while extracting the wheel of his chariot that was stuck in the mud. Know that Arjuna did not keep his word, as any honourable warrior would have done, when he failed to kill Jayadratha before sunset, hiding behind the lame excuse that the sunset had been maya, an illusion created by an avatar. Sleep in your beds peacefully by all means, if your conscience still allows you to do so, you lucky devils.

In the event that Ripley is determined to merely be pretending to provide services for SPYDER while, in actuality, continuing to act in the capacity of a federal agent, then SPYDER shall retaliate in a manner such as, but not limited to, the following: removal of Ripley’s head by force from the rest of his body, extraction of Ripley’s cerebellum via his nasal passages, excessive bludgeoning, or defenestration.” Despite

There is no man,’ he began, ‘however wise, who has not at some period of his youth said things, or lived in a way the consciousness of which is so unpleasant to him in later life that he would gladly, if he could, expunge it from his memory. And yet he ought not entirely to regret it, because he cannot be certain that he has indeed become a wise man—so far as it is possible for any of us to be wise—unless he has passed through all the fatuous or unwholesome incarnations by which that ultimate stage must be preceded. I know that there are young fellows, the sons and grand sons of famous men, whose masters have instilled into them nobility of mind and moral refinement in their schooldays. They have, perhaps, when they look back upon their past lives, nothing to retract; they can, if they choose, publish a signed account of everything they have ever said or done; but they are poor creatures, feeble descendants of doctrinaires, and their wisdom is negative and sterile. We are not provided with wisdom, we must discover it for ourselves, after a journey through the wilderness which no one else can take for us, an effort which no one can spare us, for our wisdom is the point of view from which we come at last to regard the world. The lives that you admire, the attitudes that seem noble to you are not the result of training at home, by a father, or by masters at school, they have sprung from beginnings of a very different order, by reaction from the influence of everything evil or commonplace that prevailed round about them. They represent a struggle and a victory. I can see that the picture of what we once were, in early youth, may not be recognisable and cannot, certainly, be pleasing to contemplate in later life. But we must not deny the truth of it, for it is evidence that we have really lived, that it is in accordance with the laws of life and of the mind that we have, from the common elements of life, of the life of studios, of artistic groups—assuming that one is a painter—extracted something that goes beyond them.

To succeed in sales, you must observe only five rules: 1. Qualify your prospects. 2. Extract your prospect’s pain. 3. Verify that the prospect has money. 4.   Be sure the prospect is a decision maker. 5.   Match your service or product to the prospect’s pain.

Grandma Rosa's Ricotta Cheesecake   1 box of yellow cake mix 2 pounds ricotta cheese, drained (the whole milk kind works best) 4 eggs ¾ cup granulated sugar ¼ teaspoon vanilla extract   Preheat oven to 350 degrees Fahrenheit. Prepare the cake mix according to directions on the box, and pour into a 13x9 inch greased pan. Mix together all the other ingredients. Pour ricotta mixture over the cake mix, leaving the outside edge open. Bake at 350 degrees for one hour. Sprinkle with confectioners' sugar and cut into cubes.       *

String theory, therefore, is rich enough to explain all the fundamental laws of nature. Starting from a simple theory of a vibrating string, one can extract the theory of Einstein, Kaluza-Klein theory, supergravity, the Standard Model, and even GUT theory. It seems nothing less than a miracle that, starting from some purely geometric arguments from a string, one is able to rederive the entire progress of physics for the past 2 milleninia. All the theories so far discussed in this book are automatically included in string theory.

1 teaspoon vanilla extract 1 2/3 cup sugar 3 eggs I love him 3/4 cup butter or margarine (softened) but I’m not 'in love' with him 1/2 cup cream (unsweetened) 1 cup all-purpose flour we're getting married 2/3 cup cocoa tomorrow 1/4 cup baking powder (beat until blended)

Her kiss is hungry, as if long deprived. As if they didn’t already spend the morning doing just exactly this, making up for the lost time they were apart. Triton’s trident, I could do this all day. Then he catches himself. No, I couldn’t. Not without wanting more. Which is why we need to stop. Instead, he entwines his hands in her hair, and she teases his lips with her tongue, trying to get him to fully open his mouth to her. He gladly complies. Her fingers sneak their way under his shirt, up his stomach, sending a trail of fire to his chest. He is about to lose his shirt altogether. Until Antonis’s voice booms from the doorway. “Extract yourself from Prince Galen, Emma,” he says. “You two are not mated. This behavior is inappropriate for any Syrena, let alone a Royal.” Emma’s eyes go round as sand dollars. He can tell she’s not sure what to think about her grandfather telling her what to do. Or maybe she’s caught off guard that he called her a Royal. Either way, like most people, Emma decides to obey. Galen does, too. They stand up side by side, not daring to be close enough to touch. They behold King Antonis in a polka-dot bathrobe, and though he’s the one who looks silly, they are the ones who look shamed. Galen feels like a fingerling again. “I apologize, Highness,” he says. It seems like all he does lately is apologize to the Poseidon king. “It was my fault.” Antonis gives him a reproving look. “I like you, young prince. But you well know the law. Do not disappoint me, Galen. My granddaughter is deserving of a proper mating ceremony.” Galen can’t meet his eyes. He’s right. I shouldn’t be flirting with temptation like this. With the Archives on their way-or possibly here already-there is a distant but small chance that he and Emma can still live within the confines of the law. That they can still live as mates under the Syrena tradition. And he almost just blew it. What if it had gone too far? Then his mating with Emma would forever be blemished by breaking the law. “It won’t happen again, Highness.” Not until we’re mated, anyway. “Um. Did you just promise not to kiss me ever again?” Emma whispers. “Can we talk about this later? The Archives are obviously here, angelfish.” She’s on the verge of a fit, he can tell. “He’s just looking out for us,” Galen says quickly. “I agree, we need to respect the law-“ At this her fit subsides as if it was never there. She smiles wide at him. He can’t decide if it’s genuine, or if it’s the kind of smile she gives him when he’ll pay for something later. “Okay, Galen.” “Galen, Emma,” Nalia calls from the dining room, saving him from making a fool of himself. “Everyone is here.” Emma gives him a look that clearly says, “We’re so not done with this conversation.” Then she turns and walks away. Galen takes a second to regain a little bit of composure-which kissing Emma tends to steal from him. Then there’s the mortification of being interrupted by-Get it together, idiot.

The General Mining Act of 1872 worked in a similar way. It allowed citizens and companies to stake claims on public land. Prospectors needed to search for valuable minerals, prove a discovery, and put in at least $100 worth of labor or improvements annually. So long as they met these minimal requirements (and a few others) and paid $2.50 to $5.00 per claimed acre, they owned the minerals below and sometimes the surface land above. The claim fee has never been updated since 1872. Mining companies still extract $2 billion to $3 billion each year from public lands and pay close to nothing for the privilege.

I had even collected photographic evidence, but I had passed over it, since the testimonies of young girls—if testimonies can be extracted from them, which in this case I doubted—would count for little or nothing. Even with grown women, four female witnesses are the equivalent of one male, here in Gilead.

More importantly still, stem cell-derived gametes would allow multiple generations of selection to be compressed into less than a human maturation period, by enabling iterated embryo selection. This is a procedure that would consist of the following steps:48 1 Genotype and select a number of embryos that are higher in desired genetic characteristics. 2 Extract stem cells from those embryos and convert them to sperm and ova, maturing within six months or less.49 3 Cross the new sperm and ova to produce embryos. 4 Repeat until large genetic changes have been accumulated. In this manner, it would be possible to accomplish ten or more generations of selection in just a few years. (The procedure would be time-consuming and expensive; however, in principle, it would need to be done only once rather than repeated for each birth. The cell lines established at the end of the procedure could be used to generate very large numbers of enhanced embryos.)

The word “mining” is somewhat misleading. By evoking the extraction of precious metals, it focuses our attention on the reward for mining, the new bitcoin created in each block. Although mining is incentivized by this reward, the primary purpose of mining is not the reward or the generation of new coins. If you view mining only as the process by which coins are created, you are mistaking the means (incentives) as the goal of the process. Mining is the mechanism that underpins the decentralized clearinghouse, by which transactions are validated and cleared. Mining is the invention that makes bitcoin special, a decentralized security mechanism that is the basis for P2P digital cash.

By the time of the Reformation in the sixteenth century, hatred of Jews was widespread, and it had crystallized around two central generalizations: (1) that Jews were parasitic profiteers, intent on extracting wealth from Christians, and (2) that Jews were incorrigible instruments of Satan, intent on serving his purposes and afflicting the pious.

I always made it my mission to like him, because somebody has to like the people no one else likes or the world would just be hopeless. And the best way to extract holiday cheer, I've found, is to spend time with the most curmudgeonly person you know , and their grump can't help but force you into feeling good, because it gives you perspective and balance.

(For much the same reason, early owners discovered that if they charged odd amounts like 49 cents or 99 cents the cashier would very probably have to open the drawer to extract a penny change, obviating the possibility of the dreaded unrecorded transaction. Only later did it dawn on merchants that $1.99 had the odd subliminal quality of seeming markedly cheaper than $2.)

His eyes are so heavy-lidded I can only see a slit of silver gleaming down at me. Then he licks his lips, and a thrill shoots up my spine. I know that look. I love that look. Wes shoves his trousers down. His thick erection slaps my abs. “I want to touch you,” I beg. “No.” His tone is commanding. It only intensifies the thrill. “Gotta hold you down so you don’t go running off again.” He gives me another lingering kiss just to drive the point home. And when he finally releases my wrists, he’s off the bed before I can reach for him. “Don’t move,” he whispers, and I go still, watching in near fascination as he charges across the room to where he dropped his wallet. He opens it, extracts one of his handy packets of travel lube, and returns to the bed. “Arms over your head.

Rose Caramels 2 1/2 cups sweet milk 1 teaspoon vanilla extract 2 teaspoons chopped dried rose petals 1/2 c up molasses 1 cup granulated sugar Heat milk, vanilla, and rose petals in a small saucepan and simmer for 5 minutes. Strain petals and cool milk mixture. Then in separate saucepan boil molasses, sugar, and milk mixture for 15 to 20 minutes. Pour mixture into greased tin and cut into small squares once cooled. An excellent hostess gift!

Rose Caramels 2 1/2 cups sweet milk 1 teaspoon vanilla extract 2 teaspoons chopped dried rose petals 1/2 c up molasses 1 cup granulated sugar Heat milk, vanilla, and rose petals in a small saucepan and simmer for 5 minutes. Strain petals and cool milk mixture. Then in separate saucepan boil molasses, sugar, and milk mixture for 15 to 20 minutes. Poor mixture into greased tin and cut into small squares once cooled. An excellent hostess gift!

RECIPE FOR NOVEMBER CAKES Ingredients for the cake: 1 cup milk ½ cup water ¼ cup vegetable oil 1 tablespoon butter 2 eggs 3 ½ cups flour 1 ½ teaspoons salt 3 tablespoons sugar 3 teaspoons (1 packet) active dry yeast for the filling: 3 tablespoons melted butter ¼ teaspoon orange extract for the glaze: ½ cup honey 8 tablespoons butter ¾ cup brown sugar 2 tablespoons whipping cream ½ teaspoon vanilla extract for the icing: ½ cup powdered sugar 1 tablespoon melted butter 1 tablespoon water

He is about to lose his shirt altogether. Until Antonis’s voice booms from the doorway. “Extract yourself from Prince Galen, Emma,” he says. “You two are not mated. This behavior is inappropriate for any Syrena, let alone a Royal.” Galen feels like a fingerling again. “I apologize, Highness,” he says. It seems like all he does lately is apologize to the Poseidon king. “It was my fault.” Antonis gives him a reproving look. “I like you, young prince. But you well know the law. Do not disappoint me, Galen. My granddaughter is deserving of a proper mating ceremony.

Genevieve’s “I Love You” Birthday Cake 2 ¾ cups sifted cake flour (unbleached) 4 tsps. baking powder ¾ tsp. salt 4 egg whites (organic) 1 ½ cups white sugar ¾ cup butter (do NOT substitute) 1 cup milk (organic) 1 tsp. PURE vanilla extract 1 tsp. almond extract Measure sifted cake flour, baking powder, and salt; sift together three times. In a mixing bowl, beat egg whites until foamy. Add ½ cup of sugar gradually, and continue beating only until meringue will hold up in soft peaks. In a separate bowl, beat butter until smooth. Gradually add remaining 1 cup of sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating each addition until smooth. Mix in flavorings. Add meringue, and mix thoroughly into batter. Spread batter in a 15x10x1 inch pan which has been lined on the bottom with parchment paper. Bake at 350 degrees F for 30 to 35 minutes. Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling. You can also bake this cake in two 9 inch round pans for 30 to 35 minutes, or in three 8 inch round pans for 25 to 30 minutes.

Here is an extract from the Pentagon’s Department of Food Procurement specifications for a regulation Type 2 sandwich cookie: “The cookie shall consist of two round cakes with a layer of filling between them. The weight of the cookie shall be not less than 21.5 grams and filling weight not less than 6.4 grams. The base cakes shall be uniformly baked with a color ranging from not lighter than chip 27885 or darker than chip 13711. . . . ​The color comparisons shall be made under north sky daylight with the objects held in such a way as to avoid specular refractance.” And

French Toast Cupcake A vanilla cupcake with maple buttercream frosting and chopped bacon sprinkled on top. Vanilla Cupcake 1¾ cups flour 1¼ teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt 1½ sticks butter, unsalted 1 cup sugar 2 teaspoons vanilla extract 3 eggs 1½ tablespoons vegetable oil ⅔ cup milk Preheat oven to 350 degrees. Put paper liners in cupcake pan. In a large bowl, sift flour, baking powder, baking soda, and salt. Set aside. With an electric mixer, cream the butter and sugar until light and fluffy. Add vanilla. Add eggs, one at a time. Add oil and milk. Slowly add the flour mixture and mix until just combined. Fill the cupcake liners about ⅔ full. Bake about 18–22 minutes or until a toothpick inserted in the middle comes out clean. Cool completely before frosting. Maple Buttercream ½ cup shortening ½ cup butter, softened 2 tablespoons real maple syrup 4 cups powdered sugar 2 tablespoons milk Chopped bacon for garnish Cream together ½ cup shortening and ½ cup butter using an electric mixer. Add maple syrup. Gradually add powdered sugar and milk; beat until light and airy. Sprinkle with chopped bacon before frosting sets.

A man must be judged by what he makes of himself, Dr. Harrow. By what he does when no one else is looking. And having lived in proximity to Mr. Merripen and Mr. Rohan, I can state with certainty that they are both fine, honorable men." Dodger extracted an object from the coat pocket and wriggled with triumph. He began to lope slowly around the edge of the room, watching Harrow warily. "Forgive me if I don't accept assurances of character from a woman such as you," Harrow said to Miss Marks. "But according to rumor, you've been in rather too much proximity with certain gentlemen in your past." The governess turned white with outrage. "How dare you?" "I find that remark entirely inappropriate," Leo said to Harrow. "It's obvious that no sane man would ever attempt something scandalous with Marks.

Molten Chocolate Cakes Makes 4 single-serve cakes Ingredients 1 stick unsalted butter 6 ounces semisweet chocolate chips 2 egg yolks 2 eggs ¼ cup sugar 1 teaspoon vanilla extract 2 tablespoons all-purpose flour Directions 1. Preheat the oven to 450°F. 2. Spray the insides of 4 ramekins with baking spray. Put the ramekins on a baking sheet. 3. Microwave the butter and chocolate chips in a microwave-safe bowl for 1 minute. The butter should be almost all melted. The chocolate won’t be completely melted. 4. Whisk the butter and chocolate mixture until smooth. 5. Separate two egg yolks from their whites: Crack both eggs into a bowl without breaking the yolks. Then take an empty, disposable plastic water bottle, squeeze it, hold the opening to a yolk, and then release to suck the yolk into the bottle. Repeat with the second yolk. Then deposit both yolks into a clean bowl by squeezing the bottle and pouring them out. 6. Beat the egg yolks, eggs, sugar, and vanilla extract in an electric mixer on high or with a whisk until the mixture is thick. 7. Fold the butter and chocolate mixture into the egg mixture. 8. Add the flour to the mixture gradually. Don’t overmix. 9. Divide the batter into the 4 ramekins. 10. Bake the cakes for 8 to 12 minutes or until the cakes have risen over the sides of the ramekins and the tops of the cakes no longer jiggle when the baking sheet is given a little shake. The cake centers should still be soft. 11. Remove the cakes from the oven and let them cool for 1 minute. 12. Cover the cakes with upside-down dessert plates, flip the ramekins over, and remove the ramekins from the cakes. Eat immediately!

He used monoxide gas and I did not think that his methods were very efficient. So when I set up the extermination building at Auschwitz, I used Zyklon B, which was a crystallized prussic acid which we dropped into the death chamber from a small opening. It took from three to fifteen minutes to kill the people in the death chamber, depending upon climatic conditions. We knew when the people were dead because their screaming stopped. We usually waited about a half hour before we opened the doors and removed the bodies. After the bodies were removed our special commandos took off the rings and extracted the gold from the teeth of the corpses. Another improvement we made over Treblinka was that we built our gas chambers to accommodate 2,000 people at one time, whereas at Treblinka their ten gas chambers only accommodated 200 people each.

Chocolate Cola Cupcakes with Fizzy Cola Frosting Makes approx. 12 large cupcakes 200g flour, sifted 250g superfine sugar 1/2 tsp. baking powder pinch salt 1 large free-range egg 125ml buttermilk 1 tsp. vanilla extract 125g unsalted butter 2 tbsp. cocoa powder 175ml Coca-Cola For the frosting 125g unsalted butter, softened 400g confectioners’ sugar 11/2 tbsp. cola syrup (I used Soda Stream) 40ml whole milk Pop Rocks, to taste fizzy cola bottles, candied lemon slices, striped straws or candy canes to decorate Preheat the oven to 350°F. Line two 6-cup muffin pans with paper liners. In a large bowl, combine the flour, sugar, baking powder and salt. In a separate bowl, beat together the egg, buttermilk and vanilla. Melt the butter, cocoa and Coca-Cola in a saucepan over low heat. Pour this mixture into the dry ingredients, stir well with a wooden spoon, and then add the buttermilk mixture, beating until the batter is well blended. Pour into your prepared pans and bake for 15 minutes, or until risen and a skewer comes out clean. Set aside to cool. To make the frosting, beat together the butter and confectioners’ sugar until no lumps are left—I use a free-standing mixer with the paddle attachment, but you could use a hand-held mixer instead. Stir the cola syrup and milk together in a pitcher, then pour into the butter and sugar mixture while beating slowly. Once incorporated, increase the speed to high and beat until light and fluffy. Carefully stir in your Pop Rocks to taste. It does lose its pop after a while, so the icing is best done just a few hours before eating. Spoon your icing into a piping bag and pipe over your cooled cupcakes. Decorate with fizzy cola bottles or a slice of candied lemon, a stripy straw or candy cane and an extra sprinkling of popping candy.

PORK AND BEANS BREAD Preheat oven to 350 degrees F., rack in the middle position. 15-ounce can of pork and beans (I used Van Camp’s) 4 eggs, beaten (just whip them up in a glass with a fork) 1 cup vegetable oil (not canola, not olive—use vegetable oil) 1 teaspoon vanilla extract 2 cups white (granulated) sugar 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt 1 and ½ teaspoons ground cinnamon 1 cup chopped pecans or walnuts (measure after chopping—I used pecans) 3 cups all-purpose flour (pack it down in the cup when you measure it) Prepare your pans. Spray two 9-inch by 5-inch by 3-inch-deep loaf pans with Pam or another nonstick cooking spray.   Don’t drain the pork and beans. Pour them into a food processor or a blender, juice and all, and process them until they’re pureed smooth with no lumps.   Place the beaten eggs in a large mixing bowl. Stir in the pureed pork and beans and mix them in well.   Add the vegetable oil and the vanilla extract. Mix well.   Add the sugar and mix it in. Then mix in the baking soda, baking powder, salt and cinnamon. Stir until everything is incorporated.   Stir in the chopped nuts.   Add the flour in one-cup increments, stirring after each addition.   Spoon half of the batter into one loaf pan and the other half of the batter into the second loaf pan.   Bake at 350 degrees F. for 50 to 60 minutes. Test the bread with a long food pick inserted in the center. If it comes out sticky, the bread needs to bake a bit more. If it comes out dry, remove the pans from the oven and place them on a wire rack to cool for 20 minutes.   Run the sharp blade of a knife around inside of all four sides of the pan to loosen the bread, and then tip it out onto the wire rack.   Cool the bread completely, and then wrap it in plastic wrap. At this point the bread can be frozen in a freezer bag for up to 3 months.   Hannah and Lisa’s Note: If you don’t tell anyone the name of this bread, they probably won’t ever guess it’s made with pork and beans.

BONNIE BROWNIE COOKIE BARS Preheat oven to 350 degrees F., rack in the middle position.   4 one-ounce squares semi-sweet chocolate (or 3/4 cup chocolate chips) 3/4 cup butter (one and a half sticks) 1½ cups white (granulated) sugar 3 beaten eggs (just whip them up in a glass with a fork) 1 teaspoon vanilla extract 1 cup flour (pack it down in the cup when you measure it) 1/2 cup chopped cashews 1/2 cup chopped butterscotch chips 1/2 cup semi-sweet chocolate chips (I used Ghirardelli)   Prepare a 9-inch by 13-inch cake pan by lining it with a piece of foil large enough to flap over the sides. Spray the foil-lined pan with Pam or another nonstick cooking spray.   Microwave the chocolate squares and butter in a microwave-safe mixing bowl on HIGH for 1 minute. Stir. (Since chocolate frequently maintains its shape even when melted, you have to stir to make sure.) If it’s not melted, microwave for an additional 20 seconds and stir again. Repeat if necessary.   Stir the sugar into the chocolate mixture. Feel the bowl. If it’s not so hot it’ll cook the eggs, add them now, stirring thoroughly. Mix in the vanilla extract.   Mix in the flour, and stir just until it’s moistened.   Put the cashews, butterscotch chips, and chocolate chips in the bowl of a food processor, and chop them together with the steel blade. (If you don’t have a food processor, you don’t have to buy one for this recipe—just chop everything up as well as you can with a sharp knife.)   Mix in the chopped ingredients, give a final stir by hand, and spread the batter out in your prepared pan. Smooth the top with a rubber spatula.   Bake at 350 degrees F. for 30 minutes.   Cool the Bonnie Brownie Cookie Bars in the pan on a metal rack. When they’re thoroughly cool, grasp the edges of the foil and lift the brownies out of the pan. Place them facedown on a cutting board, peel the foil off the back, and cut them into brownie-sized pieces.   Place the squares on a plate and dust lightly with powdered sugar if you wish.   Hannah’s Note: If you’re a chocoholic, or if you’re making these for Mother, frost them with Neverfail Fudge Frosting before you cut them.

GRAHAM CRACKER CAKE Preheat oven to 350 degrees F., rack in the middle position. ½ cup salted butter, softened (1 stick, 4 ounces, ¼ pound) ¾ cup white (granulated) sugar 1 teaspoon vanilla extract 2 large eggs 2 teaspoons baking powder ¼ teaspoon salt 2 and ¼ cups graham cracker crumbs 1 cup whole milk 1 cup chopped nuts (measure after chopping—I used walnuts)   8 and ¾ ounce can crushed pineapple WITH juice ¼ cup white (granulated) sugar Hannah’s Note: You can either crush your own graham cracker crumbs by placing graham crackers in a bag and rolling the bag with a rolling pin, crushing them in the food processor by using the steel blade, or you can buy ready-made graham cracker crumbs at the store. Spray a 9-inch square baking pan with Pam or another nonstick cooking spray and sprinkle the inside with flour. Shake out excess flour. You may also use Pam spray for baking, which contains a coating of flour. Both will work well. In an electric mixer, cream the butter and the sugar, adding the sugar gradually with the mixer on MEDIUM speed. Add the vanilla extract and mix it in thoroughly. Beat in the eggs, one at a time, incorporating the first egg before you add the second. Add the baking powder and the salt, beating until they’re thoroughly mixed. Mix in half of the graham cracker crumbs with half of the milk. Beat well. Mix in the other half of the graham cracker crumbs with the remaining half of the milk. Remove the bowl from the mixer and fold in the chopped nuts by hand. Pour the Graham Cracker Cake batter into the prepared pan and smooth the top with a rubber spatula. Bake your cake at 350 degrees F. for 30 minutes. Take your cake out of the oven, turn off the oven, and place the cake on a wire rack to await its topping. In a saucepan on the stovetop, combine the contents of the can of crushed pineapple and juice with the white sugar. Cook the pineapple mixture over MEDIUM HIGH heat, stirring constantly until it boils. Turn the burner down to LOW and cook the pineapple mixture for an additional 10 minutes, stirring frequently. Pour the hot pineapple sauce over the hot cake. Cool in the pan. Serve the Graham Cracker Cake with sweetened whipped cream or vanilla ice cream.

Deep underground, microbes turn half a century's worth of city waste into methane. The gases and leachate are extracted through an extensive network of subterranean pipes and then used to power 22,000 nearby homes. While 150 million tons of garbage gradually decomposes unseen below the surface, above ground, the former dump reverts to meadows, woodland and saltwater marshes, providing a haven for wildlife and a massive park for the people of New York. This is Fresh Kills in the 2020s. In 2001, the infamous landfill received its last, and saddest, consignments - the charred debris of the World Trade Center. Since then, it has been transformed into a 2,315-acre public park. Three times bigger than Central Park, it is the largest new green public space created within New York City for over a century, a mixture of wildlife habitats, bike trails, sports fields, art exhibits and playgrounds. This is poisoned land: fifty years' worth of landfill has killed for ever one of the city's most productive wetland ecosystems. Restoration is impossible. Instead, a brand new ecosystem is emerging on top of the toxic garbage

JUMBO GINGERBREAD NUT MUFFINS Once you try these jumbo-size, nut- and oil-rich muffins, you will appreciate how filling they are. They are made with eggs, coconut oil, almonds, and other nuts and seeds, so they are also very healthy. You can also add a schmear of cream cheese or a bit of unsweetened fruit butter for extra flavor. To fill out a lunch, add a chunk of cheese, some fresh berries or sliced fruit, or an avocado. While walnuts and pumpkin seeds are called for in the recipe to add crunch, you can substitute your choice of nut or seed, such as pecans, pistachios, or sunflower seeds. A jumbo muffin pan is used in this recipe, but a smaller muffin pan can be substituted. If a smaller pan is used, reduce baking time by about 5 minutes, though always assess doneness by inserting a wooden pick into the center of a muffin and making sure it comes out clean. If you make the smaller size, pack 2 muffins for lunch. Makes 6 4 cups almond meal/flour 1 cup shredded unsweetened coconut ½ cup chopped walnuts ½ cup pumpkin seeds Sweetener equivalent to ¾ cup sugar 2 teaspoons ground cinnamon 1 tablespoon ground ginger 1 teaspoon ground nutmeg ½ teaspoon ground cloves 1 teaspoon sea salt 3 eggs ½ cup coconut oil, melted 1 teaspoon vanilla extract ½ cup water Preheat the oven to 350°F. Place paper liners in a 6-cup jumbo muffin pan or grease the cups with coconut or other oil. In a large bowl, combine the almond meal/flour, coconut, walnuts, pumpkin seeds, sweetener, cinnamon, ginger, nutmeg, cloves, and salt. Mix well. In a medium bowl, whisk the eggs. Stir in the coconut oil, vanilla, and water. Pour the egg mixture into the almond meal mixture and combine thoroughly. Divide the batter evenly among the muffin cups. Bake for 30 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Per serving (1 muffin): 893 calories, 25 g protein, 26 g carbohydrates, 82 g total fat, 30 g saturated fat, 12 g fiber, 333 mg sodium BRATWURST WITH BELL PEPPERS AND SAUERKRAUT Living in Milwaukee has turned me on to the flavors of German-style bratwurst, but any spicy sausage (such as Italian, chorizo, or andouille) will do just fine in this recipe. The quality of the brat or sausage makes the dish, so choose your favorite. The spices used in various sausages will vary, so I kept the spices and flavors of the sauerkraut mixture light. However, this makes the choice of bratwurst or sausage the crucial component of this dish. You can also add ground coriander, nutmeg, and

Death by Chocolate Dark chocolate ganache on a chocolate with chocolate chips cupcake. 1⅓ cups all purpose flour 2 teaspoons baking powder ¼ teaspoon baking soda ¾ cup unsweetened cocoa powder ⅛ teaspoon salt 3 tablespoons butter, softened 1½ cups white sugar 2 eggs, at room temperature ¾ teaspoon vanilla extract 1 cup milk 1 bag semisweet chocolate chips Preheat oven to 350 degrees. Sift together the flour, baking powder, baking soda, cocoa, and salt. Set aside. In a large bowl, cream together the butter and sugar until well blended. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Add the chocolate chips. Bake for 15 to 17 minutes. Makes 12. Dark Chocolate Ganache 2 cups dark chocolate chips 2 cups heavy cream 2 teaspoons vanilla extract Place chocolate chips in a large bowl. Pour the cream into a saucepan, and bring it to a boil. Once the cream boils, remove it from the heat and pour it over the chips. Let stand for a minute or two, then stir with a whisk until smooth. Be sure to scrape the bottom of the bowl occasionally. Stir in the vanilla until well blended. Place a piece of plastic wrap directly on the surface of the ganache and allow it to cool to room temperature. Dip tops of cool cupcakes into the mixture and allow it to dry.

GERMAN PANCAKES Preheat oven to 375 degrees F., rack in the middle position.   Prepare an 8-inch square pan by spraying it with Pam or another nonstick cooking spray, or coating the inside with butter. Hannah’s 1st Note: You can double this recipe if you like, so that it will serve 8 people. If you double this recipe, it will take approximately 55 minutes to bake. Hannah’s 2nd Note: This dish works best if you use an electric mixer. 6 strips bacon (I used applewood smoked bacon) 4 large eggs 1 cup whole milk (I’ve used heavy cream and that works also) 1 cup flour (Just scoop it up and level it off with a table knife.) 1 teaspoon vanilla extract 1 teaspoon salt 4 ounces cream cheese (half of an 8-ounce package) minced parsley to sprinkle on top (optional) Fry the bacon in a frying pan on the stovetop until it’s crispy. Let it cool to room temperature, and then crumble it into the bottom of your baking pan. In an electric mixer, beat the eggs with half of the milk (that’s ½ cup). Continue to beat until the mixture is light and fluffy. Add vanilla extract and salt. Beat until they’re well combined. Mix in the flour and beat for 40 seconds. Add the second half of the milk (another ½ cup) and beat until everything is light and fluffy. Pour half of the mixture over the bacon crumbles in the 8-inch square pan. Cut the cream cheese into 1-inch-square cubes. Place them evenly over the egg mixture in the pan. Pour the second half of the mixture over the cream cheese. Bake at 375 degrees F. for 45 to 55 minutes, or until it’s golden brown and puffy on top. Hannah’s 3rd Note: This breakfast entree is excellent when served with biscuits or crispy buttered toast.

Cakes: Microwave milk, water, oil, and butter for two minutes. Make certain it is not too hot to touch (90–100 degrees. We don’t want to kill off our little hardworking yeast, do we? No. We are not killers). Crack eggs into liquid. In the mixing bowl of a standing mixer, combine 1 ½ cups of flour, the salt, sugar, and yeast. Add the liquid and stir thoroughly. Add remaining 2 cups of flour one cup at a time, stirring between each addition. With mixer on low and using the bread paddle or hook, mix dough for 4 minutes. If you don’t have a standing mixer for some strange reason, which I cannot fathom because they are the most useful things ever, you can knead it by hand for 8 minutes instead. Scrape dough into a greased and floured mixing bowl. Let rise for one hour in a warm place. (I preheat my oven to 100 degrees and then turn it off before putting the dough inside, covered with a towel. This is a Great Way to Not Kill Your Yeast.) After one hour, remove the dough and place on a floured cutting board. Gently roll it out to a 12 x 20 inch(ish) rectangle. Combine 3 tablespoons melted butter and ¼ teaspoon orange extract for the filling. Spoon the filling to cover the rectangle, then roll it up. It will be . . . slimy. Delicious, but slimy. Use a sharp knife to cut the log into 12 rolls. (They should be swirled like cinnamon rolls.) Place each roll cut side up in a greased muffin tin and let rise for a half hour covered with the towel. Preheat the oven to 400 degrees, then bake rolls (remove the towel first, flames are such a pain in the kitchen) for 14 minutes. Let them cool in the pan for a few minutes, then tip them out onto a large plate for the next step.

While the indecisive customer hovered over an array of perfumes that Nettle had brought out for her, the American girls browsed among the shelves of perfumes, colognes, pomades, waxes, creams, soaps, and other items intended for beauty care. There were bath oils in stoppered crystal bottles, , and tins of herbal unguents, and tiny boxes of violet pastilles to freshen the breath. Lower shelves held treasure troves of scented candles and inks, sachets filled with clove-saturated smelling salts, potpourri bowls, and jars of pastes and balms. Nettle noticed, however, that while the younger girl, Daisy, viewed the assortment with only mild interest, the older one, Lillian, had stopped before a row of oils and extracts that contained pure scent. Rose, frangipani, jasmine, bergamot, and so forth. Lifting the amber glass bottles, she opened them carefully and inhaled with visible appreciation. Eventually the blond woman made her choice, purchased a flacon of perfume, and left the shop, a small bell ringing cheerfully as the door closed. Lillian, who had turned to glance at the departing woman, murmured thoughtfully, "I wonder why it is that so many light-haired women smell of amber..." "You mean amber perfume?" Daisy asked. "No- their skin itself. Amber, and sometimes honey..." "What on earth do you mean?" the younger girl asked with a bemused laugh. "People don't smell like anything, except when they need to wash." The pair regarded each other with what appeared to be mutual surprise. "Yes, they do," Lillian said. "Everyone has a smell... don't say you've never noticed? The way some people's skin is like bitter almond, or violet, while others..." "Others have a scent like plum, or palm sap, or fresh hay," Nettle commented. Lillian glanced at him with a satisfied smile. "Yes, exactly!" Nettle removed his spectacles and polished them with care, while his mind swarmed with questions. Could it be? Was it possible that this girl could actually detect a person's intrinsic scent? He himself could- but it was a rare gift, and not one that he had ever known a woman to have.

Manhattan Prep started out as one lone tutor in a Starbucks coffee shop. Less than ten years later, it was a leading national education and publishing business that employed over one hundred people and was acquired by a public company for millions of dollars. How did that happen? We delivered a service that customers liked more than what was otherwise available. They sought us out and rewarded us with their business. We hired more people, grew, and kept improving. This process—a new company filling a need and flourishing as a result—is an example of value creation. It’s the fuel of economic growth, and what our country has been seeking a formula for. It’s the process that leads to new businesses and jobs. Value creation has a polar opposite: rent-seeking. In the 1980s, economists began noticing that countries with ample natural resources experienced lower economic growth rates than others. From 1965 to 1998 in the OPEC (oil-producing) countries, gross domestic product per capita decreased on average by 1.3 percent, while in the rest of the developed world, per capita growth increased by 2.2 percent (for an overall difference of 3.5 percent). This was a surprise—if you had lots of oil in the ground, wouldn’t that give you more wealth to invest and thus spur more rapid growth? Economists cited a number of factors to explain this “resource curse,” including internal and external conflict, corruption, lower monitoring of government, lack of diversification, and being subject to higher price volatility. One other possible explanation on offer was that a country’s smart people will wind up going to work in whatever industry is throwing off money (like the oil industry in Saudi Arabia). Thus fewer talented people are innovating in other industries, dragging down the growth rate over time. This makes sense—it’s a lot easier for a gifted Saudi to plug into the Ministry of Petroleum and Mineral Resources and extract economic value than to come up with a new business or industry. Does this sort of thing happen in the United States? Yes, you can make money through rent-seeking as opposed to value or wealth creation.

Bose’s creative use of statistical analysis was reminiscent of Einstein’s youthful enthusiasm for that approach. He not only got Bose’s paper published, he also extended it with three papers of his own. In them, he applied Bose’s counting method, later called “Bose-Einstein statistics,” to actual gas molecules, thus becoming the primary inventor of quantum-statistical mechanics. Bose’s paper dealt with photons, which have no mass. Einstein extended the idea by treating quantum particles with mass as being indistinguishable from one another for statistical purposes in certain cases. “The quanta or molecules are not treated as structures statistically independent of one another,” he wrote.48 The key insight, which Einstein extracted from Bose’s initial paper, has to do with how you calculate the probabilities for each possible state of multiple quantum particles. To use an analogy suggested by the Yale physicist Douglas Stone, imagine how this calculation is done for dice. In calculating the odds that the roll of two dice (A and B) will produce a lucky 7, we treat the possibility that A comes up 4 and B comes up 3 as one outcome, and we treat the possibility that A comes up 3 and B comes up 4 as a different outcome—thus counting each of these combinations as different ways to produce a 7. Einstein realized that the new way of calculating the odds of quantum states involved treating these not as two different possibilities, but only as one. A 4-3 combination was indistinguishable from a 3-4 combination; likewise, a 5-2 combination was indistinguishable from a 2-5. That cuts in half the number of ways two dice can roll a 7. But it does not affect the number of ways they could turn up a 2 or a 12 (using either counting method, there is only one way to roll each of these totals), and it only reduces from five to three the number of ways the two dice could total 6. A few minutes of jotting down possible outcomes shows how this system changes the overall odds of rolling any particular number. The changes wrought by this new calculating method are even greater if we are applying it to dozens of dice. And if we are dealing with billions of particles, the change in probabilities becomes huge.

Vegan Chocolate Cupcake A chocolate cupcake with a soy milk base and organic chocolate frosting. 1 cup soy milk 1 teaspoon apple cider vinegar ⅔ cup agave nectar ⅓ cup canola oil 1 teaspoon vanilla extract ½ teaspoon almond extract 1 cup all-purpose organic flour ⅓ cup cocoa powder, unsweetened ¾ teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt Preheat oven to 350. Whisk together soy milk and vinegar in a large bowl and set aside until it curdles. Add the agave nectar, oil, vanilla extract, and almond extract to the soy milk mixture and beat until foamy. In another bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add to the wet ingredients and beat until no lumps remain. Pour into cupcake liners until they are ¾ of the way full. Bake 18–20 minutes until a knife inserted comes out clean. Cool on wire racks. Vegan Chocolate Frosting 1 cup cocoa powder, unsweetened ¾ cup organic margarine, softened 1 teaspoon vanilla 1 cup agave nectar In a small bowl, mix together the cocoa powder, margarine, vanilla, and agave nectar. Beat until it is smooth. Spread on top of cupcake with a rubber spatula. Vegan Vanilla Cupcake A vanilla cupcake with a soy milk base and an organic vanilla frosting. 1 cup vanilla soy milk 1 teaspoon apple cider vinegar ⅔ cup agave nectar ⅓ cup canola oil 2 teaspoons vanilla extract 1 cup all-purpose organic flour ¾ teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt Preheat oven to 350. Whisk together soy milk and vinegar in a large bowl and set aside until it curdles. Add the agave nectar, oil, and vanilla extract to the soy milk mixture and beat with an electric mixer until foamy. In another bowl, sift together the flour, baking soda, baking powder, and salt. Add to the wet ingredients and beat until no lumps remain. Pour into cupcake liners until they are ⅔ of the way full. Bake 18–20 minutes until a knife inserted comes out clean. Cool on wire racks. Vegan Vanilla Frosting 6 tablespoons vanilla soy milk 2 tablespoons Trader Joe’s Vanilla Bean Paste ¼ cup organic margarine 1 16-ounce package organic powdered sugar, sifted In a small bowl, mix together soy milk, vanilla bean paste, and margarine. Slowly beat in the sugar until frosting is smooth. Spread on top of cupcake with a rubber spatula.

ELEANOR OLSON’S OATMEAL COOKIES Preheat oven to 350 degrees F., rack in the middle position. 1 cup (2 sticks, 8 ounces, ½ pound) salted butter, softened 1 cup brown sugar (pack it down in the cup when you measure it) 1 cup white (granulated) sugar 2 eggs, beaten (just whip them up in a glass with a fork) 1 teaspoon vanilla extract 1 teaspoon salt 1 teaspoon baking soda 1 and ½ cups flour (pack it down in the cup when you measure it) 3 cups quick-cooking oatmeal (I used Quaker Quick 1-Minute) ½ cup chopped nuts (optional) (Eleanor used walnuts) ½ cup raisins or another small, fairly soft sweet treat (optional) Hannah’s 1st Note: The optional fruit or sweet treats are raisins, any dried fruit chopped into pieces, small bites of fruit like pineapple or apple, or small soft candies like M&M’s, Milk Duds, chocolate chips, butterscotch chips, or any other flavored chips. Lisa and I even used Sugar Babies once—they’re chocolate-covered caramel nuggets—and everyone was crazy about them. You can also use larger candies if you push one in the center of each cookie. Here, as in so many recipes, you are only limited by the selection your store has to offer and your own imagination. Hannah’s 2nd Note: These cookies are very quick and easy to make with an electric mixer. Of course you can also mix them by hand. Mix the softened butter, brown sugar, and white sugar in the bowl of an electric mixer. Beat on HIGH speed until they’re light and fluffy. Add the beaten eggs and mix them in on MEDIUM speed. Turn the mixer down to LOW speed and add the vanilla extract, the salt, and the baking soda. Mix well. Add the flour in half-cup increments, beating on MEDIUM speed after each addition. With the mixer on LOW speed, add the oatmeal. Then add the optional nuts, and/or the optional fruit or sweet treat. Scrape down the sides of the bowl, take the bowl out of the mixer, and give the cookie dough a final stir by hand. Let it sit, uncovered, on the counter while you prepare your cookie sheets. Spray your cookie sheets with Pam or another nonstick cooking spray. Alternatively, you can line them with parchment paper and spray that lightly with cooking spray. Get out a tablespoon from your silverware drawer. Wet it under the faucet so that the dough won’t stick to it, and scoop up a rounded Tablespoon of dough. Drop it in mounds on the cookie sheet, 12 mounds to a standard-size sheet. Bake Eleanor Olson’s Oatmeal Cookies at 350 degrees F. for 9 to 11 minutes, or until they’re nice and golden on top. (Mine took 10 minutes.) Yield: Approximately 3 dozen chewy, satisfying oatmeal cookies.

BUTTERSCOTCH BONANZA BARS Preheat oven to 350 degrees F., rack in the middle position.   ½ cup salted butter (1 stick, 4 ounces, ¼ pound) 2 cups light brown sugar*** (pack it down in the cup when you measure it) 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon vanilla extract 2 beaten eggs (just whip them up in a glass with a fork) 1 and ½cups flour (scoop it up and level it off with a table knife) 1 cup chopped nuts (optional) 2 cups butterscotch chips (optional) ***- If all you have in the house is dark brown sugar and the roads are icy, it’s below zero, and you really don’t feel like driving to the store, don’t despair. Measure out one cup of dark brown sugar and mix it with one cup regular white granulated sugar. Now you’ve got light brown sugar, just what’s called for in Leslie’s recipe. And remember that you can always make any type of brown sugar by mixing molasses into white granulated sugar until it’s the right color. Hannah’s Note: Leslie says the nuts are optional, but she likes these cookie bars better with nuts. So do I, especially with walnuts. Bertie Straub wants hers with a cup of chopped pecans and 2 cups of butterscotch chips. Mother prefers these bars with 2 cups of semi-sweet chocolate chips and no nuts, Carrie likes them with 2 cups of mini chocolate chips and a cup of chopped pecans, and Lisa prefers to make them with 1 cup of chopped walnuts, 1 cup of white chocolate chips, and 1 cup of butterscotch chips. All this goes to show just how versatile Leslie’s recipe is. Try it first as it’s written with just the nuts. Then try any other versions that you think would be yummy. Grease and flour a 9-inch by 13-inch cake pan, or spray it with nonstick baking spray, the kind with flour added. Set it aside while you mix up the batter. Melt the butter in a small saucepan over low heat on the stovetop, or put it in the bottom of a microwave-safe, medium-sized mixing bowl and heat it for 1 minute in the microwave on HIGH. Add the light brown sugar to the mixing bowl with the melted butter and stir it in well. Mix in the baking powder and the salt. Make sure they’re thoroughly incorporated. Stir in the vanilla extract. Mix in the beaten eggs. Add the flour by half-cup increments, stirring in each increment before adding the next. Stir in the nuts, if you decided to use them. Mix in the butterscotch chips if you decided to use them, or any other chips you’ve chosen. Spoon the batter into the prepared cake pan and smooth out the top with a rubber spatula. Bake the Butterscotch Bonanza Bars at 350 degrees F. for 20 to 25 minutes. (Mine took 25 minutes.) When the bars are done, take them out of the oven and cool them completely in the pan on a cold stove burner or a wire rack. When the bars are cool, use a sharp knife to cut them into brownie-sized pieces. Yield: Approximately 40 bars, but that all depends on how large you cut the squares. You may not believe this, but Mother suggested that I make these cookie bars with semi-sweet chocolate chips and then frost them with chocolate fudge frosting. There are times when I think she’d frost a tuna sandwich with chocolate fudge frosting and actually enjoy eating it!

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.

Isn’t this the weekend of Xander Eckhart’s party?” “Yes.” Jordan held her breath in a silent plea. Don’t ask if I’m bringing anyone. Don’t ask if I’m bringing anyone. “So are you bringing anyone?” Melinda asked. Foiled. Having realized there was a distinct possibility the subject would come up, Jordan had spent some time running through potential answers to this very question. She had decided that being casual was the best approach. “Oh, there’s this guy I met a few days ago, and I was thinking about asking him.” She shrugged. “Or maybe I’ll just go by myself, who knows.” Melinda put down her forkful of gnocchi, zoning in on this like a heat-seeking missile to its target. “What guy you met a few days ago? And why is this the first we’re hearing of him?” “Because I just met him a few days ago.” Corinne rubbed her hands together, eager for the details. “So? Tell us. How’d you meet him?” “What does he do?” Melinda asked. “Nice, Melinda. You’re so shallow.” Corinne turned back to Jordan. “Is he hot?” Of course, Jordan had known there would be questions. The three of them had been friends since college and still saw each other regularly despite busy schedules, and this was what they did. Before Corinne had gotten married, they talked about her now-husband, Charles. The same was true of Melinda and her soon-to-be-fiancé, Pete. So Jordan knew that she, in turn, was expected to give up the goods in similar circumstances. But she also knew that she really didn’t want to lie to her friends. With that in mind, she’d come up with a backup plan in the event the conversation went this way. Having no choice, she resorted to the strategy she had used in sticky situations ever since she was five years old, when she’d set her Western Barbie’s hair on fire while trying to give her a suntan on the family-room lamp. Blame it on Kyle. I’d like to thank the Academy . . . “Sure, I’ll tell you all about this new guy. We met the other day and he’s . . . um . . .” She paused, then ran her hands through her hair and exhaled dramatically. “Sorry. Do you mind if we talk about this later? After seeing Kyle today with the bruise on his face, I feel guilty rattling on about Xander’s party. Like I’m not taking my brother’s incarceration seriously enough.” She bit her lip, feeling guilty about the lie. So sorry, girls. But this has to stay my secret for now. Her diversion worked like a charm. Perhaps one of the few benefits of having a convicted felon of a brother known as the Twitter Terrorist was that she would never lack for non sequiturs in extracting herself from unwanted conversation. Corinne reached out and squeezed her hand. “No one has stood by Kyle’s side more than you, Jordan. But we understand. We can talk about this some other time. And try not to worry—Kyle can handle himself. He’s a big boy.” “Oh, he definitely is that,” Melinda said with a gleam in her eye. Jordan smiled. “Thanks, Corinne.” She turned to Melinda, thoroughly skeeved out. “And, eww—Kyle?” Melinda shrugged matter-of-factly. “To you, he’s your brother. But to the rest of the female population, he has a certain appeal. I’ll leave it at that.” “He used to fart in our Mr. Turtle pool and call it a ‘Jacuzzi.’ How’s that for appeal?” “Ah . . . the lifestyles of the rich and famous,” Corinne said with a grin. “And on that note, my secret fantasies about Kyle Rhodes now thoroughly destroyed, I move that we put a temporary hold on any further discussions related to the less fair of the sexes,” Melinda said. “I second that,” Jordan said, and the three women clinked their glasses in agreement

REPROGRAMMING MY BIOCHEMISTRY A common attitude is that taking substances other than food, such as supplements and medications, should be a last resort, something one takes only to address overt problems. Terry and I believe strongly that this is a bad strategy, particularly as one approaches middle age and beyond. Our philosophy is to embrace the unique opportunity we have at this time and place to expand our longevity and human potential. In keeping with this health philosophy, I am very active in reprogramming my biochemistry. Overall, I am quite satisfied with the dozens of blood levels I routinely test. My biochemical profile has steadily improved during the years that I have done this. For boosting antioxidant levels and for general health, I take a comprehensive vitamin-and-mineral combination, alpha lipoic acid, coenzyme Q10, grapeseed extract, resveratrol, bilberry extract, lycopene, silymarin (milk thistle), conjugated linoleic acid, lecithin, evening primrose oil (omega-6 essential fatty acids), n-acetyl-cysteine, ginger, garlic, l-carnitine, pyridoxal-5-phosphate, and echinacea. I also take Chinese herbs prescribed by Dr. Glenn Rothfeld. For reducing insulin resistance and overcoming my type 2 diabetes, I take chromium, metformin (a powerful anti-aging medication that decreases insulin resistance and which we recommend everyone over 50 consider taking), and gymnema sylvestra. To improve LDL and HDL cholesterol levels, I take policosanol, gugulipid, plant sterols, niacin, oat bran, grapefruit powder, psyllium, lecithin, and Lipitor. To improve blood vessel health, I take arginine, trimethylglycine, and choline. To decrease blood viscosity, I take a daily baby aspirin and lumbrokinase, a natural anti-fibrinolytic agent. Although my CRP (the screening test for inflammation in the body) is very low, I reduce inflammation by taking EPA/DHA (omega-3 essential fatty acids) and curcumin. I have dramatically reduced my homocysteine level by taking folic acid, B6, and trimethylglycine (TMG), and intrinsic factor to improve methylation. I have a B12 shot once a week and take a daily B12 sublingual. Several of my intravenous therapies improve my body’s detoxification: weekly EDTA (for chelating heavy metals, a major source of aging) and monthly DMPS (to chelate mercury). I also take n-acetyl-l-carnitine orally. I take weekly intravenous vitamins and alpha lipoic acid to boost antioxidants. I do a weekly glutathione IV to boost liver health. Perhaps the most important intravenous therapy I do is a weekly phosphatidylcholine (PtC) IV, which rejuvenates all of the body’s tissues by restoring youthful cell membranes. I also take PtC orally each day, and I supplement my hormone levels with DHEA and testosterone. I take I-3-C (indole-3-carbinol), chrysin, nettle, ginger, and herbs to reduce conversion of testosterone into estrogen. I take a saw palmetto complex for prostate health. For stress management, I take l-theonine (the calming substance in green tea), beta sitosterol, phosphatidylserine, and green tea supplements, in addition to drinking 8 to 10 cups of green tea itself. At bedtime, to aid with sleep, I take GABA (a gentle, calming neuro-transmitter) and sublingual melatonin. For brain health, I take acetyl-l-carnitine, vinpocetine, phosphatidylserine, ginkgo biloba, glycerylphosphorylcholine, nextrutine, and quercetin. For eye health, I take lutein and bilberry extract. For skin health, I use an antioxidant skin cream on my face, neck, and hands each day. For digestive health, I take betaine HCL, pepsin, gentian root, peppermint, acidophilus bifodobacter, fructooligosaccharides, fish proteins, l-glutamine, and n-acetyl-d-glucosamine. To inhibit the creation of advanced glycosylated end products (AGEs), a key aging process, I take n-acetyl-carnitine, carnosine, alpha lipoic acid, and quercetin. MAINTAINING A POSITIVE “HEALTH SLOPE” Most important,

GOODIE FUDGE 1 cup golden raisins (or any other dried fruit that you prefer, cut in raisin-sized pieces)*** 2 cups miniature marshmallows (I used Kraft Jet-Puffed) 1 cup chopped salted pecans (measure after chopping) ¾ cup powdered (confectioners) sugar (pack it down in the cup when you measure it) ½ cup salted butter (1 stick, 4 ounces, ¼ pound) ½ cup white corn syrup (I used Karo) 12-ounce package semi-sweet chocolate chips (2 cups) 2 teaspoons vanilla extract ***—I’ve used dried cherries, chopped dried apricots, and dried peaches in this fudge. They were all delicious and I think I’ll try dried blueberries next. Lisa makes it with chopped dried pineapple for Herb because he loves pineapple. Prepare your pan. Line a 9-inch by 13-inch cake pan with heavy-duty aluminum foil. Make sure you tuck the foil into the corners and leave a flap all the way around the sides. (The reason you do this is for easy removal once the fudge has set.) Spray the foil with Pam or another nonstick cooking spray. Sprinkle the raisins (or the other cut-up dried fruit you’ve used) over the bottom of the foil-lined cake pan. Sprinkle the miniature marshmallows over the fruit. Sprinkle the chopped pecans over that. Set the pan near the stovetop and get ready to make your fudge. Measure out the powdered sugar and place it in a bowl near the stove. You need it handy because you’re going to add it all at once. Melt the butter together with the corn syrup in a medium-sized saucepan over low heat. Add the chocolate chips and stir constantly until they’re melted and smooth. Remove the saucepan from the heat and add the vanilla. Be careful because it may sputter. Stir in the powdered sugar all at once and continue stirring until the mixture in the pan is smooth. Working quickly, spoon (or just pour if you can) the fudge you’ve made out of the saucepan and into the cake pan. Spread the fudge out as evenly as you can and stick it into the refrigerator to cool. Once the fudge has hardened, pull the foil with the fudge from your still-clean cake pan. Pull the foil down the sides and cut your Goodie Fudge into bite-sized pieces. Store in a cool place. Yield: 48 or more bite-sized pieces, depending on how large your bite is.

2 cups whole milk 2 cups heavy cream 3⁄4 cup granulated sugar 2 tablespoons unsweetened cocoa powder 8 ounces bittersweet chocolate, melted and cooled 5 large egg yolks 1 teaspoon pure vanilla extract 1 cup coarsely chopped bittersweet chocolate

½ cup pomegranate juice (unsweetened) ½ cup soy, low-fat, or nonfat milk ½ cup blueberries (fresh or unsweetened frozen) 1 tablespoon lecithin granules 1 tablespoon ground flaxseed 2 tablespoons dried goji berries 3 to 4 ice cubes or crushed ice (optional) Stevia extract (optional) to taste Combine all ingredients in a blender until smooth.

The weightless rhetoric of digital technology masks a refusal to acknowledge the people and resources on which these systems depend: lithium and coltan mines, energy-guzzling data centers and server farms, suicidal workers at Apple’s Foxconn factories, and women and children in developing countries and incarcerated Americans up to their necks in toxic electronic waste.2 The swelling demand for precious metals, used in everything from video-game consoles to USB cables to batteries, has increased political instability in some regions, led to unsafe, unhealthy, and inhumane working conditions, opened up new markets for child and forced labor, and encouraged environmentally destructive extraction techniques.3 It is estimated that mining the gold necessary to produce a single cell phone—only one mineral of many required for the finished product—produces upward of 220 pounds of waste.4

VANILLA CRACK Preheat oven to 350 degrees F., rack in the middle position. 1 box salted soda crackers. (I used Saltines) 2 sticks salted butter (1 cup, 8 ounces, ½ pound) 1 cup white (granulated) sugar 2 teaspoons vanilla extract ½ cup salted nut pieces Line a 10-inch by 15-inch cookie sheet with heavy-duty foil. If you have a jellyroll pan, that’s perfect. If you don’t, turn up the edges of the foil to form sides. Spray the foil with Pam or other nonstick cooking spray. (You want to be able to peel it off later, after the cookies harden.) Cover the pan completely with a single layer of soda crackers, salt side up. (You can break the crackers in pieces to make them fit if you have to.) Set the cracker-lined jellyroll pan or cookie sheet aside while you cook the topping. Combine the butter with the white sugar and vanilla in a heavy saucepan. Bring it to a full boil over medium high heat on the stovetop, stirring constantly. (A full boil will have breaking bubbles all over the surface of the pan.) Boil it for exactly five (5) minutes, stirring it constantly. If it sputters too much, you can reduce the heat. If it starts to lose the boil, you can increase the heat. Just don’t stop stirring. Pour the mixture over the soda crackers as evenly as you can. Hannah’s Note: I start by pouring the mixture in lines from top to bottom over the length of the pan. Then I turn it and pour more lines over the width of the pan. Once the whole pan is cross-hatched with the hot toffee mixture, I pour any that’s left where it’s needed. If it doesn’t cover the soda crackers completely, don’t worry—it’ll spread out quite a bit in the oven. Sprinkle the salted nut pieces over the top. Slide the pan into the oven and bake the cookies at 350 degrees F. for ten (10) minutes. Remove the pan from the oven and let it cool on a wire rack. When the cookies have thoroughly cooled, peel off the foil and break them into random-sized pieces.

HOMEMADE SWEETENED CONDENSED MILK cup boiling water 4 tablespoons butter ¾cup sugar ½teaspoon pure vanilla extract 1 cup powdered milk (I used Carnation Nonfat Pow- dered Milk, but I’ve also used my local grocery store brand.) In a blender, or using an electric mixer set on LOW, blend together the boiling water and butter. Add the sugar and let it run for a few seconds. Add the pure vanilla extract and let it run for several additional seconds. Shut off the blender or mixer, pour in the powdered milk, and then blend or mix on LOW until the resulting mixture is thick. Use immediately, or store in a covered container in the refrigerator. This homemade version of sweetened condensed milk will last for up to one week in the refrigerator. Yield: This recipe makes the equivalent of one 14-ounce can of sweetened condensed milk that can be used in pies, cakes, cookie bars and flans. Hannah’s Note: My Grandma Ingrid made this up every Sunday morning and put it in the refrigerator to use in coffee for the whole week. SUBSTITUTE FOR SWEETENED CONDENSED MILK (for anyone who needs to avoid milk or dairy) 2 large eggs 1 cup brown sugar (pack it down when you measure it) 1 teaspoon vanilla extract 2 Tablespoons flour ½ teaspoon baking powder ¼ teaspoon salt Hannah’s 1st Note: This is easy to make if you use an electric mixer. You can also make it in a blender. You must make it fresh for each recipe you bake. Beat the eggs until they’re of a uniform color and thoroughly blended. Add the brown sugar and mix it in. Add the vanilla extract. Mix it in. Add the flour and beat for one minute, making sure it’s thoroughly incorporated into the mixture. Add the baking powder and the salt. Beat for another minute. Set the resulting mixture aside on the counter until you need it in your recipe. Then add it when your recipe calls for sweetened condensed milk. Hannah’s 2nd Note: This substitute can be used in any BAKED dessert recipe, including pies, cakes, and cookie bars. DO NOT use it in frostings or candy. Yield: One recipe makes enough to substitute for one 14-ounce can of sweetened condensed milk. (That’s the store-bought size.)

Drinking green tea should be seen as taking a preventative measure in the damage of cartilage [42]. If you are taking green tea extract, aim for 250mg to 500mg daily---or drink a couple of cups of green tea daily.  2 - 3 cups of green tea per day are recommended  (for a total of 240 - 320 mg polyphenols) or 100 - 750 mg per day of standardized green tea extract is recommended. Caffeine-free versions are available and recommended

Triple Power Icy Lemon Pops The Dursleys don’t want to buy Harry chocolate ice cream when they take him to the zoo on Dudley’s birthday, but when the lady asks him what he’ll have, they at least have the decency to be embarrassed to not buy him anything. They compromise by buying him a lemon pop, which Harry enjoys anyway (see Harry Potter and the Sorcerer’s Stone, Chapter 2). Grated zest of 1 lemon 3 tablespoons lemon juice 7 tablespoons granulated sugar 1¾ cups water ½ teaspoon lemon extract Place the lemon zest, lemon juice, sugar, and water in a saucepan and heat, stirring frequently, just until beginning to simmer. Remove from the heat and stir in the lemon extract. Pour into ice pop molds. Freeze until solid, about 5 hours. Makes approximately 4 (4-ounce) pops These lemon pops get their bright lemon flavor from three sources: grated lemon zest, lemon juice, and lemon extract, hence the name “Triple Power.

Recipe 1: Hot Chocolate Latte Ingredients: • 4 cups brewed hot coffee • 1 cup half-and-half • 1/4 cup chocolate syrup • 1/2 teaspoon vanilla extract • 2 tablespoons sugar Stir everything in a pan over low-medium heat for five minutes or thoroughly heated. Serve with whipped cream!

It’s worth noting, incidentally, that most private corporations are fantastically inefficient, although their inefficiency is disguised by collusion with the government: Contrary to their claims of efficiency, most large corporations…spend an inordinate portion of society’s resources on advertising, executive perks and salaries, transportation and communications to far-flung corporate empires, and lobbying expenses. Most depend for their profits and survival on a complex regime of public subsidies, exemptions, and externalized costs, including the indirect subsidies they gain when allowed to pay less than a living wage, maintain substandard working conditions, market hazardous products, dump untreated wastes into the environment, and extract natural resources from public lands at below-market prices. Ralph Estes…estimates that in 1994 corporations extracted more than $2.6 trillion a year in such subsidies in the United States alone—roughly five times their reported profits… It is one of the basic principles of efficient market function that the full costs of a product or service be borne by the seller and passed on to the buyer. Yet many corporations would be forced to close their doors or restructure if they had to bear the true full costs of their operations.123 Americans sometimes think of large size almost as an end in itself, or at least as necessary for economic efficiency. But this is not always the case. In some industries, economies of scale do exist. But large size tends to entail bureaucratic inefficiencies, environmental destruction, allocative inequalities, political corruption, in general significant negative externalities.124

However, AI researchers have shown that neural networks can still attain human-level performance on many remarkably complex tasks even if one ignores all these complexities and replaces real biological neurons with extremely simple simulated ones that are all identical and obey very simple rules. The currently most popular model for such an artificial neural network represents the state of each neuron by a single number and the strength of each synapse by a single number. In this model, each neuron updates its state at regular time steps by simply averaging together the inputs from all connected neurons, weighting them by the synaptic strengths, optionally adding a constant, and then applying what’s called an activation function to the result to compute its next state.*5 The easiest way to use a neural network as a function is to make it feedforward, with information flowing only in one direction, as in figure 2.9, plugging the input to the function into a layer of neurons at the top and extracting the output from a layer of neurons at the bottom.

McKenzie Family Favorite Oatmeal Peanut Butter Chunk Choco-Chip Cookies Ingredients ¾ cup packed brown sugar ¾ cup honey (the original recipe didn’t call for honey and had 1¾ cup brown sugar instead—but I like the split so that I get the sweet taste honey adds, while still getting the brown sugar kick) 1 cup crunchy peanut butter (the original said creamy; I just like nuts) 6 Tablespoons butter softened (if I use margarine I use “I Can’t Believe It’s Not Butter” in cube, not soft tub margarine) 3 eggs, slightly beaten 1¾ teaspoons baking soda 1teaspoon vanilla extract 3¾ to 4½ cups quick oats (not instant, but cooks in a couple of minutes), I add oats until I get the consistency I want—usually, it’s around 4 cups because of the honey 1 bag of Nestle’s Chunks semi-sweet pieces. (I’ve tried other chocolate additions, but I think this size—even with the chocolate in chunks so there are fewer pieces—are better than more pieces that are smaller throughout the cookie. Preheat oven to 350˚F. Beat sugar, peanut butter, and margarine until creamy. Add eggs, baking soda, and vanilla, mix well. Blend in oats and chocolate chunks. Drop by tablespoons onto cookie sheet sprayed with cooking spray like Pam (original recipe said to use ungreased, but chunks will make it stick). Bake 10 to 12 minutes. Let stand 5 minutes before removing to racks to cool. Makes 2 dozen 4-inch cookies.

bowl. Add dry ingredients and combine on low mixer speed just until blended. Turn mixer to high speed for about 3 minutes. Fold in optional walnuts and/or raisins by hand. Pour batter into pans and bake. Plan on about 30–35 minutes for 9-inch layers and a bit longer for 8-inch layers; 50 to 60 minutes for a rectangular pan. A toothpick or tip of a sharp knife inserted into the center of the cake should come out clean. When the cake is cool, frost with maple frosting or cream-cheese frosting. MAPLE FROSTING 4 tablespoons butter (preferably unsalted) ¼ to cup pure maple syrup 1 teaspoon pure vanilla extract 2½ cups confectioner’s sugar 2 to 3 tablespoons milk (preferably whole) Blend together butter, syrup, vanilla and about a third of the sugar. Alternate milk and sugar. Use as much milk as needed for consistency. If necessary, refrigerate cake before serving to set frosting. CREAM CHEESE FROSTING 8 oz. cream cheese, softened (preferably full fat)

Jade’s 5 - minute Chocolate Mug Cake — When Wigwags are in short supply, this is the quickest way I’ve found to chocolate bliss. First, get yourself the biggest microwaveable mug in the cupboard. In it put: - 4 tablespoons flour - 4 tablespoons sugar - 2 tablespoons cocoa Mix it well. Then add: - 1 egg Mix. Then add: - 3 tablespoons milk - 3 tablespoons oil Mix. Then add: - 3 tablespoons chocolate chips (NOT optional—at least as far as I’m concerned) - 1 capful of vanilla extract And…wait for it…MIX! Cook for 3 minutes at 1000 watts (high). The cake will look like it’s going to overflow but don’t freak out! Let it cool for a bit (unless you want to burn your lips off) then ENJOY! NOTES & TIPS: Some say this can serve 2 but, yeah right; whatever. TAKE OUT THE SPOON before you microwave the mug. Don’t ask me why I know this…

The currently most popular model for such an artificial neural network represents the state of each neuron by a single number and the strength of each synapse by a single number. In this model, each neuron updates its state at regular time steps by simply averaging together the inputs from all connected neurons, weighting them by the synaptic strengths, optionally adding a constant, and then applying what’s called an activation function to the result to compute its next state.fn5 The easiest way to use a neural network as a function is to make it feedforward, with information flowing only in one direction, as in figure 2.9, plugging the input to the function into a layer of neurons at the top and extracting the output from a layer of neurons at the bottom.

I really love being able to make a big pot of hearty soup for dinner. It’s a time-saver and the cleanup is always easier. This corn chowder is one of my family’s favorites. The East and West Coasts have their seafood chowders, but we prairie folk raise a lot of corn. No prairie cookbook would be complete without a corn chowder recipe. Serves 4 8 ears fresh corn, shucked 8 slices bacon, chopped ¼ cup (½ stick/55 g) unsalted butter 4 cloves garlic, finely chopped 2 ribs celery, finely chopped 1 yellow onion, finely chopped 1 tablespoon finely chopped fresh thyme 1 fresh or dried bay leaf 6 cups (1.4 L) milk 3 new potatoes (about 1½ pounds/680 g), peeled and cut into ½-inch (12-mm) cubes Salt and freshly ground black pepper ¼ cup (7 g) thinly sliced fresh basil or 4 sprigs thyme, for serving • Working over a large shallow bowl, slice the corn kernels off the cobs, scraping the cobs with the knife to extract the flavorful juices. Halve 5 of the bare corncobs crosswise, discarding the rest. Set the corn and cobs aside. • Cook the bacon in a large pot over medium heat, stirring occasionally, until crisp, about 12 minutes. Reserve 3 tablespoons of the bacon for garnish, leaving the remaining bacon in the pot. Add the butter, garlic, celery, onion, thyme, and bay leaf. Cover the pot and cook, stirring occasionally, until the onion softens, about 6 minutes. Add the reserved corn kernels and cobs, the milk, and potatoes. Cover, bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until the potatoes are tender, about 25 minutes. • Skim any foam from the surface of the soup. Discard the cobs and bay leaf. Transfer 1½ cups (360 ml) of the soup to a blender and puree. Stir the puree back into the chowder to thicken it. Season with salt and pepper and serve garnished with the basil or thyme and the reserved bacon.

You can't live when you're afraid of daying.

Everyone creates what he fears.

Anything could happen while the dead slept. Which was why some would say a woman shouldn't tread alone through a cemetery at 2:55 on a Tuesday morning in April.

Chewy Chocolate Chip M&M Cookies.39 2 and 1/4 cups all-purpose flour 1 teaspoon baking soda 1 and 1/2 teaspoons cornstarch 3/4 teaspoon salt 3/4 cup (1.5 sticks) unsalted butter, melted 3/4 cup light brown sugar, loosely packed 1/2 cup granulated sugar40 1 large egg + 1 egg yolk (preferably at room temperature) 1 tablespoon vanilla extract 1 cup chocolate chips 1/2 cup M&Ms for tops of cookies Preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Toss together flour, baking soda, cornstarch and salt in a large bowl. Set aside. In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold41 in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory.42 Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes. Roll the dough into balls, about 3 tablespoons of dough each and place 2 inches apart on cookie sheets, or use a cookie scooper. Bake the cookies for 11-14 minutes. They will look very soft and underbaked. They will continue to bake on the cookie sheet. Allow cooling on the cookie sheet for 10 minutes before moving to a wire rack43 to cool completely.

Of course. We’ve been monitoring these cucumbers very closely and move in as soon as they start to approach the magic fifty-kilo mark to take samples, then observe the blast. McGuffin’s work at QuangTech was never about turning grass cuttings into crude; it was always cucumbers.” He smiled. “Cucumbers that can extract the deuterium and tritium from the groundwater, store it all up and then self-ignite. Finally cucumbers have a reason for being.

Several natural compounds that turn on antioxidant and detoxification pathways through activation of the Nrf2 system have been identified. Among these are curcumin from turmeric, green tea extract, silymarin (milk thistle), bacopa extract, DHA, sulforaphane (contained in broccoli), and ashwagandha. Each

A pilot who signs up to fly through the eye of a storm doesn't complain of the turbulence.

At least it’s better than those usual compliments you insult ladies with.” She extracted her hand, which still tingled from his touch, and walked away a few paces, putting a safe distance between them. “You know, ‘vision of luscious splendor,’ ‘ethereal loveliness,’ and my all-time favorite, ‘dream of transcendent beauty.’” “And I was just about to say you were looking rather transcendent…well, for you.

and although the end is justified by the means, it still leaves a bitter aftertaste.

Kahneman notes in his book on investor psychology, experience is not a very good teacher in investing and markets. 2 As human beings, we often extract the wrong lessons from past successes, don’t learn enough from our failures, and sometimes delude ourselves into remembering things that never happened.

Blonde Bombshell An almond-flavored cupcake topped with vanilla buttercream and sprinkled with toasted almonds. ¾ cup unsalted butter, softened 1½ cups sugar 2 eggs, at room temperature 1½ teaspoons almond extract ½ teaspoon vanilla extract 2½ teaspoons baking powder ¼ teaspoon salt 2½ cups flour 1 ¼ cups milk Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Set aside. Cream butter and sugar at medium speed, add eggs and milk, and beat until smooth. Beat in extracts. Add dry ingredients, beat until smooth. Fill cupcake liners ⅔ full. Bake until golden brown, about 20 minutes. Makes 24. Frost with vanilla buttercream and sprinkle with toasted almond slivers. Toasted almonds: Preheat oven to 350 degrees. Spread nuts in one layer on an ungreased, shallow baking pan. Bake for 10 to 15 minutes, stirring occasionally, until golden. Buttercream Frosting ½ cup solid vegetable shortening ½ cup (1 stick) butter or margarine, softened 1 teaspoon clear vanilla extract 4 cups sifted confectioners’ sugar 2 tablespoons milk In large bowl, cream shortening and butter. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides of bowl often. Add milk, and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. Makes 3 cups of icing.

Tinkerbells Lemon cupcakes with raspberry buttercream frosting rolled in pink sugar. 1 cup (2 sticks) unsalted butter, softened 2 cups granulated sugar, divided 4 extra large eggs, at room temperature ⅓ cup grated lemon zest (6 to 8 large lemons) 3 cups flour ½ teaspoon baking powder ½ teaspoon baking soda 1 teaspoon salt ¼ cup freshly squeezed lemon juice ¾ cup buttermilk, at room temperature 1 teaspoon pure vanilla extract Preheat the oven to 350 degrees. Cream the butter and 2 cups granulated sugar until fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, one at a time, and the lemon zest. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine the lemon juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Use an ice cream scoop to fill paper-lined cupcake pan. Bake 20 minutes. Makes 24. Raspberry Buttercream Use previous buttercream recipe, but instead of milk and vanilla, use a half cup of fresh raspberries. Be sure to wash and dry raspberries thoroughly before mixing them in. Roll the cupcakes in pink decorating sugar before the buttercream has set.

Mojito A dense, golden cupcake flavored with lime zest and dried mint leaves, and topped with a rum-flavored icing. ½ cup sugar 1½ cups flour ¼ teaspoon salt 2 teaspoons baking powder ¼ cup melted butter 1 beaten egg 1 cup milk 1 lime, juice and zest 2 teaspoons dried spearmint leaves Preheat the oven to 350 degrees. Sift the dry ingredients together in a big bowl. Melt the butter and add the beaten egg to it. Add that to the dry ingredients, then stir in the milk until smooth. Zest half of a lime, and add it to the bowl. Squeeze in the juice of half the lime as well. Add the dried spearmint leaves to the batter, mixing well. Bake for 16-20 minutes or until it springs back to the touch. Makes 12. Rum-Flavored Buttercream Frosting Use previous buttercream recipe but substitute rum extract for vanilla. Garnish with candied spearmint leaf, fresh mint leaf, or lime wedge.

Aisle 1- Seedless grapes. Aisle 2- Grapeseed extract. WTF?

Felisin became dully aware of something, as if the hot wind breathed a new menace into the night air. The chatter of the militiamen, she noted, had fallen away, and signs of nervousness were evident. She extracted another button of durhang and popped it into her mouth, where it rested cool and sweet between cheek and gum. “Watching you do that,” Beneth muttered, “reminds me of Sawark.” She blinked. “Sawark?” “Aye. The worse things get, the more he shuts his eyes.” Her words came out slurred. “And what things are getting worse?

COMPOUNDS THAT STIMULATE TH-1143 144 (These dampen a TH-2 dominance and will worsen the autoimmune condition of a TH-1 dominant person): Astragalus145 Echinacea146 Beta-glucan mushroom147 Maitake mushroom148 Glycyrrhiza (from licorice)149 Melissa Officinalis (lemon balm)150 COMPOUNDS THAT STIMULATE TH-2151 (These dampen a TH-1 dominance and will worsen the autoimmune condition of a TH-2 dominant person): Caffeine152 Green tea extract153 Grape seed extract154 Pine bark extract155 White willow bark156 Lycopene157 Resveratrol158 Pycnogenol159 COMPOUNDS THAT MODULATE BOTH TH-1 and TH-2160 Probiotics161 162 163 164 Vitamin A165 166 Vitamin E167 168 Colostrum169 170 171 172 173 COMPOUNDS THAT DAMPEN IL-1 ACTIVATING TH-1 or TH-2:174 Boswellia175 176 177 178 Pancreatic enzymes Turmeric/Curcumin179 180 181

For a moment I entertain the idea of doing the same – extracting myself from this push-and-pull routine with Gen. Saying goodbye to her, for real. Just the thought sends a hot knife of agony directly into my heart. Even my pulse speeds up. Yea… Not happening.

Recipe Hello from Honey Hollow! Lottie here! I hope you’re in the mood for something devilishly delicious. My famous, or rather infamous devil’s food cake is well—to die for. If you have a serious hankering for chocolate, you will not regret this. But be warned, your entire home will hold the scent of warm, tempting chocolate. It is rather hard to resist. Happy baking! From the kitchen of the Cutie Pie Bakery and Cakery Devil’s Food Cake 1½ cup of softened butter ¾ cup unsweetened baking coco 2 cups sugar 3 eggs 3 cups sifted all-purpose flour ¼ tsp salt 1 ½ tsp baking soda ¾ cup milk 1 cup hot water 1 tsp white distilled vinegar 1 tablespoon vanilla extract Instructions Preheat oven 350° Grease and dust with coco powder or flour, two 9 inch round pans or a 9x13 pan. *I prefer to use a stand mixer. Although mixing by hand works well, too. Mix and cream together coco, sugar, butter, milk and eggs. Slowly mix in one cup of hot water. Add flour, salt, baking soda, vinegar and vanilla extract. Pour into two pans evenly, or a single prepared pan. Bake at 350° for 30 minutes or until a toothpick inserted into the middle, comes out clean. Cutie Pie Bakery and Cakery’s Go-to Chocolate Frosting Recipe 6 tablespoons softened butter ¾ cup unsweetened baking coco Pinch of salt 3 tablespoons hot water 1 ¾ cup of powdered sugar In a mixing bowl, cream butter, coco, salt, and water. Stir until it reaches a smooth finish. Slowly add in powdered sugar. Make sure it reaches your desired consistency. If it’s too thick, add a touch more water. If it’s too thin, add in a touch more powdered sugar. Frost your cooled devil’s food cake and enjoy!

A reminder to exercise and drink plenty of water: Cellular chemicals greedily tear the molecular structure of glucose apart to extract its sugary energy. This energy extraction is so violent that atoms are literally ripped asunder in the process. As in any manufacturing process, such fierce activity generates a fair amount of toxic waste. In the case of food, this waste consists of a nasty pile of excess electrons shredded from the atoms in the glucose molecules. Left alone, these electrons slam into other molecules within the cell transforming them into one of the most toxic substances known to humankind. They are called free radicals. If not quickly corralled, they will wreck havoc on the innards...causing mutations in your very DNA. The reason you don't die of electron overdose is that the atmosphere is full of breathable oxygen. The main function of oxygen is to act like an efficient electron absorbing sponge. At the same time the blood is delivering foodstuffs to your tissues, it is also carrying those oxygen sponges. Any excess electrons are absorbed by the sponges, and after a bit of molecular alchemy, are transformed into equally hazardous but now fully transportable CO2. The blood is carried back to your lungs where the CO2 leaves the blood and you breathe it out... keeping the food you eat from killing you. This is why blood has to be everywhere inside you serving as both wait staff and hazmat team. Any tissue without blood is going to starve to death, your brain included.