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.

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.

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.

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.

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.

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

It means that a quarter of all the labour we render, all the resources we extract, and all the CO2 we emit is done to make rich people richer.

He’s able to bore into my body and extract her. He’s a skilled surgeon using scalpels to remove a virus that had taken over my entire system, and every session, he pulls her out more and more.

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

What are you doing, baby?” Emberly doesn’t reply. Instead, she turns toward her bag to extract something and looks me dead in the eye. “I know everything,” she says, holding up a meat tenderizer the size of a mallet.

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.

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

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.       *

Mom’s Spritz Cookies 2 sticks salted butter, room temperature ½ cup granulated sugar ½ tsp. almond extract ½ tsp. vanilla 1 egg yolk 2 cups flour Preheat oven to 350°F. Cream butter and sugar together thoroughly. Add the almond and vanilla extracts, egg yolk, and flour. Mix with clean hands and roll into a log for the cookie press. You can fit about 28 cookies on an ungreased sheet. Bake for 9 to 10 minutes or until very lightly browned. Allow to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack. Enjoy!

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.

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.

Leave your books alone. Don’t let yourself be distracted any longer; you can’t allow yourself that any more (II, 2, 2). Throw away your thirst for reading, so that when you die, you will not be grumbling, but will be in true serenity, thanking the gods from the bottom of your heart (II, 3, 3). Marcus is no longer to disperse himself by gathering extracts from authors in the course of his readings, for he no longer has time to read. He is no longer, out of intellectual curiosity or speculative interest, to write great quantities of “note-cards,” as we would call them nowadays: rather, he is to write only in order to influence himself, and concentrate on the essential principles (II, 3, 3): Let these thoughts be enough, if they are life-principles (dogmata) for you. Marcus, then, is to keep on writing. From now on, however, he will write only efficacious thoughts: that is, those which totally transform his way of living. As he wrote these texts, which were to become our Meditations, Marcus no doubt used these “note-cards” which he was afraid he would no longer have the time to reread; just as he no doubt had recourse to his collections of extracts in order to take from them the quotations from authors which he reproduced in several books of the Meditations. Formally, then, Marcus’ literary activity did not change. He continued to write down for himself all kinds of notes and reflections (hypomnēmata); but the finality of these intellectual exercises had become completely modified. From the point of view of the imminence of death, one thing counts, and one alone: to strive always to have the essential rules of life present in one’s mind, and to keep placing oneself in the fundamental disposition of the philosopher, which consists essentially in controlling one’s inner discourse, in doing only that which is of benefit to the human community, and in accepting the events brought to us by the course of the Nature of the All. Thus, the Meditations belong to that type of writing called hypomnēmata in antiquity, which we could define as “personal notes taken on a day-to-day basis.

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

FRIENDSHIP BREAD STARTER 3 cups sugar 3 cups flour 3 cups milk Day 1: In a nonmetal bowl, combine 1 cup sugar, 1 cup flour and 1 cup milk. Stir with wooden or plastic spoon (don’t use metal spoon or electric mixer). Cover bowl loosely with a tea towel. Keep at room temperature, not in fridge. Stir mixture once each day on days 2, 3 and 4. Day 5: Add 1 cup sugar, 1 cup flour and 1 cup milk, and stir. Stir mixture once each day on days 6, 7 and 8. Day 10: Add 1 cup sugar, 1 cup flour and 1 cup milk. Remove 3 cups of mixture and give 1 cup each to three friends, with instructions. Save remaining starter for yourself. FRIENDSHIP BREAD 1 cup starter 1 cup oil 1 cup sugar 1/2 cup milk 2 teaspoons cinnamon 1/2 teaspoon baking soda 2 cups flour 1-1/2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon vanilla extract 3 eggs 1 large box instant vanilla pudding mix Combine starter with all the other ingredients, mixing thoroughly. Grease 2 large loaf pans and dust with mixture of cinnamon and sugar. Spoon batter into pans. Coat top of batter with butter and sprinkle with remaining cinnamon/sugar mixture. Bake at 325°F for 50-75 minutes, or until done.

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.

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.

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,

225 g butter, at room temperature [16 tablespoons (2 sticks)] 250 g granulated sugar [1¼ cups] 150 g light brown sugar [¼ cup tightly packed] 1 egg 2 g vanilla extract [½ teaspoon] 240 g flour [1½ cups] 2 g baking powder [½ teaspoon] 1.5 g baking soda [¼ teaspoon] 5 g kosher salt [1¼ teaspoons] ¾ recipe Cornflake Crunch [270 g (3 cups)] 125 g mini chocolate chips [¼ cup] 65 g mini marshmallows [1¼ cups] 1. Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes. (See notes on this process.) 2. Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula. 3. Still on low speed, paddle in the cornflake crunch and mini chocolate chips just until they’re incorporated, no more than 30 to 45 seconds. Paddle in the mini marshmallows just until incorporated. 4. Using a 2¾-ounce ice cream scoop (or a ⅓-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature—they will not hold their shape. 5. Heat the oven to 375°F. 6. Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. At the 18-minute mark, the cookies should be

Strawberry Cake About 16 Servings Ingredients Cake 2 cups self-rising flour 2 cups sugar 4 eggs 1 teaspoon vanilla 2 teaspoons lemon juice 1 cup canola or coconut oil 1 cup milk 1/4 cup sweetened strawberries, mashed 1 small box strawberry gelatin Icing 2 cups sliced strawberries 1 cup butter, softened 3 cups confectioners' sugar 1 teaspoon vanilla extract Preparation Preheat oven to 350 degrees F. Mix all cake ingredients and pour into greased 9×13 pan. Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean. While the cake bakes, prepare the icing. Mix together all icing ingredients until smooth. Add more powdered sugar, if needed. Icing should be spreadable but not runny. Once the cake is cool, spread the icing on the cake. Refrigerate for at least two hours. Serve chilled.

Locust Flower (Acacia) Fritters YIELD: 6 SERVINGS, 12 TO 15 FRITTERS THIS IS A TASTE from my youth that we still enjoy a few times each early summer. Two large locust trees next to our garden supply more fragrant flowers than we can use during the few weeks a year that these blossoms are available. The tiny white flowers have the sweet flavor of honey and a powerful spicy and musky aroma. 4 cups locust flowers, stems removed 4 tablespoons Grand Marnier ¼ cup sugar 1½ cups all-purpose flour 1 can (12 ounces) beer 1 teaspoon pure vanilla extract 2 large egg whites 2½ cups canola oil, for cooking the fritters Confectioners’ sugar, to dust the finished fritters Mix the flowers, Grand Marnier, and sugar together in a bowl, cover, and refrigerate for 1 hour. When ready to cook the fritters, place the flour, about two thirds of the beer, and the vanilla in a bowl. Mix well with a whisk until the batter is smooth, then add the remainder of the beer, and mix well. In a separate bowl beat the egg whites until they form peaks but are not too firm. Using the whisk, combine them with the beer batter. Fold in the locust flower mixture. At serving time, preferably, put enough of the oil in a large saucepan so that it is about 1 inch deep in the pan. Heat to 375 degrees. Using a large spoon or a small measuring cup, pour about ⅓ cup of the batter into the hot oil. Repeat, cooking 4 or 5 fritters at a time in the oil. Cook the fritters for about 4 minutes on one side, then turn with tongs, and cook for 4 minutes on the other side. They should be crisp and nicely browned on both sides. Lift the fritters from the oil with a slotted spoon, and place them on a wire rack. Repeat, making additional fritters with the remaining batter. Dust with confectioners’ sugar before serving. NOTE: If cooking the fritters ahead, recrisp in a 425-degree oven for 5 to 6 minutes, or until crisp and hot, then dust with the confectioners’ sugar just before serving.

FAVORITE SUGAR COOKIES MAKES 10–30 COOKIES, DEPENDING ON SIZE The following is my favorite sugar cookie recipe. If the dough is processed IMMEDIATELY, the baked cookies taste sensational, just like vanilla shortbread. This recipe is perfect for the impatient baker. The sugar cookies also can be instantly turned into a cookie on a stick, pretty iced cookies you can hang as decoration, or colorful fondant cookies. This is a very multi-talented sugar cookie — imagination's the limit! 1 cup (230 g) butter (room temperature) 1 1/4 cup 2 tablespoon (165 g) powdered sugar 1 egg ½ teaspoon vanilla extract 141 3 3.4 cup 1 tablespoon (475 g) flour 2 teaspoons baking powder ½ teaspoon salt Flour for the work station 1. Preheat the oven to 400 °F (200 °C) on the baking setting and cover a baking sheet with parchment paper. Mix butter and powdered sugar until it is creamy. Whisk the egg together with the vanilla extract in a separate bowl and thoroughly add it into the butter and sugar mixture. 2. Mix the flour, baking powder, and salt together. Gradually add this to the butter and sugar mixture and knead with your hands into a firm dough. If the dough sticks to your fingers, you can still add a little flour. Let the dough rest for 2 minutes in the bowl. 3. Roll out the dough on the floured work station so that it is about ¼ in thick. Form dough into the desired shapes with cookie cutters and place on the baking sheet. *Do you want to turn your sugar cookies into cookie pops? Then from here follow the instructions on page 19. 4. Bake the cookies in the oven for 7–8 minutes. Caution! The cookies should not brown. Let the finished cookies cool down on a wire rack completely intact. You can decorate them the next day. Thus you avoid the fat of the cookie getting into the glaze, absorbing the fondant and becoming discolored.

But the laws of the schools were aimed at something distant and vague. What did it mean to, as our elders told us, “grow up and be somebody”? And what precisely did this have to do with an education rendered as rote discipline? To be educated in my Baltimore mostly meant always packing an extra number 2 pencil and working quietly. Educated children walked in single file on the right side of the hallway, raised their hands to use the lavatory, and carried the lavatory pass when en route. Educated children never offered excuses—certainly not childhood itself. The world had no time for the childhoods of black boys and girls. How could the schools? Algebra, Biology, and English were not subjects so much as opportunities to better discipline the body, to practice writing between the lines, copying the directions legibly, memorizing theorems extracted from the world they were created to represent. All of it felt so distant to me. I remember sitting in my seventh-grade French class and not having any idea why I was there. I did not know any French people, and nothing around me suggested I ever would. France was a rock rotating in another galaxy, around another sun, in another sky that I would never cross. Why, precisely, was I sitting in this classroom? The question was never answered. I was a curious boy, but the schools were not concerned with curiosity. They were concerned with compliance. I loved a few of my teachers. But I cannot say that I truly believed any of them. Some years after I’d left school, after I’d dropped out of college, I heard a few lines from Nas that struck me: Ecstasy, coke, you say it’s love, it is poison Schools where I learn they should be burned, it is poison That was exactly how I felt back then. I sensed the schools were hiding something, drugging us with false morality so that we would not see, so that we did not ask: Why—for us and only us—is the other side of free will and free spirits an assault upon our bodies? This is not a hyperbolic concern. When our elders presented school to us, they did not present it as a place of high learning but as a means of escape from death and penal warehousing. Fully 60 percent of all young black men who drop out of high school will go to jail. This should disgrace the country. But it does not, and while I couldn’t crunch the numbers or plumb the history back then, I sensed that the fear that marked West Baltimore could not be explained by the schools. Schools did not reveal truths, they concealed them. Perhaps they must be burned away so that the heart of this thing might be known.

Lillian was nearly overcome by nausea as Westcliff took her to an outdoor conservatory. The sky had turned plum-colored, the gathering darkness relieved only by starlight and the flares of newly lit torches. As the clean, sweet evening air swept over her, she gulped in deep breaths. Westcliff guided her to a cane-backed chair, exhibiting far more compassion than Daisy, who staggered against a column and shook with spasms of laughter. “Oh…good Lord…” Daisy gasped, blotting tears of hilarity from her eyes, “your face, Lillian…you turned as green as a pea. I thought you were going to cast your crumpets in front of everyone!” “So did I,” Lillian said, shuddering. “I take it you’re not fond of calf’s head,” Westcliff murmured, sitting beside her. He extracted a soft white handkerchief from his coat and blotted Lillian’s damp forehead. “I’m not fond of anything,” Lillian said queasily, “that stares back at me just before I’m supposed to eat it.” Daisy recovered her breath long enough to say, “Oh, don’t carry on so. It only stared at you for a moment…” She paused and added, “Until its eyeballs were flipped out!” She convulsed with mirth once again. Lillian glared at her howling sister and closed her eyes weakly. “For God’s sake, do you have to—” “Breathe through your mouth,” Westcliff reminded her. The handkerchief moved over her face, absorbing the last traces of cold sweat. “Try putting your head down.

One man enters in an ambulant and says to the doctor: - Help me, please. I have a knife in my back. The doctor, looking his watch says: - Now is 2:20 PM, and I work till 2:00, so as you can imagine I’ve finished for today, and I can’t help you. Be so kind and come tomorrow morning, at 8:00. - But tomorrow morning I will be dead. You must help me now. The doctor, angrily says: “I explained to you gently that I’ve finished my shift for today, and that I can’t do nothing for you. You must pass here tomorrow. - But, until tomorrow I will lose all my blood, and I will be dead. Don’t you see that I have a knife in the back. The doctor, already very angry and irritate extracts the knife from the back, and put it in the patients eye. - Now you can go to ophthalmologist, he works till 3 PM.

For the Eggnog Cupcakes - 6 tablespoons (85 grams) unsalted butter, softened - ¾ cup sugar - ¼ cup sour cream - 2 teaspoons vanilla extract - 3 large egg whites at room temperature - 1 ¼ cup all-purpose flour - 2 teaspoons baking powder - ½ teaspoon nutmeg (I use speculaaskruiden, which has cinnamon, nutmeg, and cloves) - ¼ teaspoon salt - ½ cup eggnog - 2 teaspoons water For the espresso frosting - ½ cup salted butter - ½ cup shortening - 4 cups powdered sugar - 2 tablespoons hot water - 1 tablespoon instant espresso coffee - 2-3 tablespoons eggnog Directions Make the Cupcakes Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius) and prepare a muffin tin with cupcake liners. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Add sour cream and vanilla extract and mix until well combined. Add egg whites in two batches, mixing until well combined after each batch.  Combine dry ingredients (flour, baking powder, nutmeg, and salt) in a separate bowl. Combine the eggnog and water in a small cup. Add half of the dry ingredients to the batter and mix until well combined. Add the eggnog mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling. Make the frosting Combine butter and shortening in a large mixing bowl and mix until smooth. Add 2 cups of powdered sugar and mix until smooth. Dissolve the powdered espresso in the hot water, then add about half of the espresso mixture to the frosting and mix until smooth. Add the remaining powdered sugar and mix until smooth. Add the remaining espresso mixture and eggnog as needed and mix until you have the desired frosting consistency. Decorate cupcakes with frosting as desired.

Hot Chocolate Cupcakes A combination to die for – hot chocolate AND cupcakes! This recipe makes 14 cupcakes. Ingredients For the chocolate cupcakes: - ½ cup unsweetened natural cocoa powder - ¾ cup all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - 2 large eggs at room temperature - ½ cup granulated sugar - ½ cup packed light brown sugar - ⅓ cup vegetable oil - 2 teaspoons pure vanilla extract - ½ cup buttermilk For the frosting: - ½ cup dry hot chocolate mix (with NO marshmallows) - ⅓ cup heavy cream - ¾ cup unsalted butter at room temperature - 3 – 3 ½ cups confectioners’ sugar Instructions Make the cupcakes Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line muffin time with cupcake liners. In a medium bowl, whisk together cocoa powder, flour, baking soda, baking powder and salt. Set aside. Beat together the eggs, sugar, brown sugar, vegetable oil and vanilla extract until combined. Alternate adding the dry ingredients and buttermilk to batter. The batter will be somewhat thin. Pour batter into the prepared cupcake tin. Fill each paper liner halfway. Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Cool before frosting. Make the frosting In a small saucepan over medium heat, whisk together the hot cocoa mix and heavy cream. Heat for 5 minutes, stirring often, until warm. Remove from heat and cool for 20 minutes or until at room temperature. Beat the butter until smooth, about 1 minute. Add confectioners’ sugar and beat until combined, about 1 minute. With the mixer on low, slowly pour in hot cocoa mixture. Once combined, increase speed to medium-high and beat for 1 minute. For a thicker frosting, add more confectioners’ sugar. Transfer frosting to a pastry bag fitted with desired tip. Pipe frosting on to cupcakes and garnish with mini marshmallows.

White Chocolate Peppermint Cupcakes Don’t be a hater like Callie! While chocolate white may  not be technically chocolate, it’s still yummy. Makes 28 cupcakes Ingredients For the peppermint cupcakes: - 3 cups cake flour - 1 ¾ cups sugar - 1 tablespoon baking powder - 1 teaspoon salt - 1 cup unsalted butter at room temperature cut into small cubes - 5 egg whites - 1 ¼ cup milk at room temperature - 1 tablespoon peppermint extract - 12 crushed candy canes For the White Chocolate Swirled Buttercream: - 1 cup unsalted butter at room temperature - 1 cup vegetable shortening - 8 cups confectioners’ sugar - 2 tablespoons vanilla extract - ¼ cup milk - 4.4 ounces (125 grams) good quality white chocolate - Red gel paste food color For the white chocolate ganache & decoration: - 6 ounces (170 grams) white chocolate - 2 ounces (57 grams) heavy cream - 28 soft peppermint candy balls Instructions Make the cupcakes Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and line muffin tin with cupcake liners. Combine milk and peppermint extract. Set aside. Combine cake flour, sugar, baking powder, and salt in a bowl and mix on low for 2-3 minutes. Add butter a few cubes at a time and mix on low until mixture resembles coarse sand. Add egg whites and beat on medium until combined. Gradually add milk mixture and beat for 1-2 minutes until batter is smooth. Fold in crushed candy canes. Fill cupcake liners ¾ full. Bake for 16-18 minutes, or until toothpick inserted comes out with a few crumbs. Allow cupcakes to cool in the pan for 5 minutes, then remove to wire racks to finish cooling. Make the White Chocolate Buttercream Cream butter, vegetable shortening, and vanilla in bowl and mix on medium speed for 2 minutes until smooth. Reduce mixer speed to low and slowly add confectioners’ sugar 1 cup at a time while mixer is running. Once all the sugar is incorporated, add the milk and mix for 30 seconds. Melt white chocolate in microwave in 30-second intervals, stirring after each turn until melted. Incorporate melted chocolate into buttercream and mix until fluffy. Reserve ¼ cup buttercream and add a small amount of red color get to tint. Prepare a small piping bag with the red buttercream and snip the tip off. Prepare a large piping bag fitted with a large round tip. Streak the inside of the large piping bag with six stripes of red buttercream. Fill the rest of the bag with the White Chocolate Buttercream. Squeeze a swirled dollop of buttercream on top of each cupcake. Place cupcakes in the refrigerator to chill while preparing the ganache. Make the White Chocolate Ganache and Assemble Combine cream and white chocolate in bowl and heat on 30-second intervals, stirring after each turn, for about 1 minute. Stir until chocolate melts, allow to cool and thicken slightly for five minutes. Transfer to a squeeze bottle and drizzle ganache on top of buttercream. Garnish each cupcake with a peppermint candy.

Political winds change . . .' Signor Stronzo Troia indicated. Those “political winds” stir to feed their financially hungry pockets. Those “political winds” stir toward where they can extract or beg funds, and strongest political backings to serve their political agenda most especially even years before an upcoming election. Would you trust power player dishonest politicians who hide under a halo of magnetising advocacy but at the same time who cover up unscrupulous political movers, black propagandists, Machiavellian manipulators, digital aggressors, political bullies, smear campaigns, and finance smear campaigners through their global strings of unscrupulous, habitually abusive, financial political parasites? Follow their money trail and you will discover their endless dishonesty, and their hidden, darker true characters: unscrupulous, vindictive, destructive, invasive, intrusive, offensive, and habitually abusive, greedy power players, Machiavellian manipulators with impaired conscience. ~ Angelica Hopes, an excerpt from "Sfidatopia" Book 2, Stronzata Trilogy Genre: inspirational, political, literary novel © Ana Angelica Abaya van Doorn

Oаtmеаl Bаnаnа Pаnсаkеѕ • 1 ripe banana • 1 еgg • 1/2 cup rоllеd оаtѕ • 1/4 tsp bаkіng роwdеr • 1/4 tѕр сіnnаmоn • 1/4 сuр аlmоnd milk • 1 tsp vanilla extract • Nоn-ѕtісk cooking ѕрrау Inѕtruсtіоnѕ: 1. Mаѕh the banana іn a mіxіng bоwl. 2. Add thе еgg, rоllеd оаtѕ, bаkіng роwdеr, сіnnаmоn, almond mіlk, аnd vanilla extract to thе mіxіng bоwl. 3. Mіx еvеrуthіng tоgеthеr until wеll соmbіnеd. 4. Hеаt a nоn-ѕtісk ѕkіllеt оvеr mеdіum hеаt аnd spray with cooking ѕрrау. 5. Uѕе a 1/4 cup mеаѕurе to ѕсоор the batter іntо thе ѕkіllеt, cooking for 2-3 minutes оn each ѕіdе untіl gоldеn brоwn. 6. Sеrvе wіth frеѕh fruit оr lоw FODMAP ѕуruр. Mаkеѕ 2 servings. Nutrіtіоnаl іnfоrmаtіоn реr ѕеrvіng: 222 саlоrіеѕ, 6g рrоtеіn, 38g carbohydrates, 6g fat, 5g fіbеr

Walking Dead Sugar Cookies 2 1⁄3 cups flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1⁄2 teaspoon ground nutmeg 1⁄4 teaspoon salt 1 1⁄4 cups granulated sugar 1 cup (2 sticks) softened butter 1 egg 2 teaspoons vanilla extract Cookie Icing: 1 cup confectioners’ sugar 2 to 3 teaspoons milk 1⁄2 teaspoon vanilla extract 3 to 4 drops red food color

Introduction When it comes to skincare, one of the most important factors we often overlook is maintaining the hydration of our skin. Dry and dehydrated skin can lead to a multitude of issues, including itching, flaking, and premature aging. That's where Tatily London Bodywash comes in. Powered by Botnica and enriched with glycerine and blueberry extract, this bodywash offers a luxurious and nourishing experience that leaves your skin feeling soft, smooth, and deeply hydrated. In this article, we will explore the science behind glycerine, the key ingredient in Tatily London Bodywash, and dive into the numerous benefits of incorporating this bodywash into your daily skincare routine. So, let's delve into the world of skincare and discover how Tatily London Bodywash can transform your skin. The Science Behind Glycerine Glycerine, also known as glycerol, is a natural compound that is derived from plant or animal fats. It is a colorless and odorless liquid that has been used extensively in the skincare industry for its moisturizing properties. Glycerine acts as a humectant, drawing moisture from the air into the skin and forming a protective barrier that helps to seal in hydration. One of the unique properties of glycerine is its ability to attract and retain water molecules. This means that when glycerine is applied to the skin, it helps to replenish and maintain the skin's moisture levels, leading to a plump and hydrated complexion. Additionally, glycerine has emollient effects, which help to soften and smooth the skin's texture Benefits of Tatily London Body-wash Tatily London Body-wash takes the power of glycerine to the next level with the added benefits of blueberry extract. This combination creates a body-wash that not only hydrates the skin but also provides it with essential nutrients and antioxidants to promote overall skin health. Here are some of the key benefits of using Tatily London Body-wash: 1. Deep Hydration: The glycerine in Tatily London Body-wash deeply moisturises the skin, leaving it feeling hydrated and supple. Say goodbye to dry and itchy skin! 2. Nourishing Blueberry Extract: Blueberries are packed with antioxidants, vitamins, and minerals that help to protect the skin against environmental damage and promote a youthful complexion. 3. Gentle and Safe: Tatily London Body-wash is free of parabens and silicons, making it suitable for all skin types, including sensitive skin. It is dermatologically tested to ensure safety and efficacy. 4. Luxurious Fragrance: The delightful scent of blueberries and mint adds a touch of luxury to your shower routine, transforming it into a spa-like experience. 5. Smooth and Soft Skin: With regular use, Tatily London Body-wash helps to improve the texture of your skin, leaving it smooth, soft, and radiant. How to Incorporate Tatily London Bodywash into Your Skincare Routine To unlock the full benefits of Tatily London Body-wash, here are some tips on how to best incorporate it into your skincare routine: - Wet Your Skin: Start by wetting your skin thoroughly in the shower. - Dispense Bodywash: Squeeze Blueberry & Mint Bodywash onto your palm or a loofah. - Apply and Lather: Gently massage the body wash onto your damp skin using circular motions. - Focus on Areas: Pay special attention to areas that tend to accumulate more oil, dirt, or impurities. - Rinse Thoroughly: Once you’ve worked up a rich lather and cleansed your skin, thoroughly rinse off the body wash using warm water. - Pat Dry: After rinsing, gently pat your skin dry with a clean, soft towel. - Frequency: You can use the Multani Mitti Bodywash daily or as needed, depending on your skin’s requirements. For best results, use Tatily London Body-wash daily as part of your skincare routine. You'll notice a visible difference in the texture and hydration of your skin

Peanut Butter Swirl Brownies ¾ cup chunky peanut butter 4 tablespoons butter, melted ½ cup confectioners’ sugar ½ teaspoon vanilla extract ¾ cup cocoa powder ½ teaspoon baking soda ⅔ cup vegetable oil ½ cup boiling water 2 cups sugar 2 eggs 1⅓ cups all-purpose flour 1 teaspoon vanilla ¼ teaspoon salt Preheat oven to 350 degrees. Oil and flour a 9×13 baking pan. Mix together the peanut butter, butter, confectioners’ sugar and vanilla extract. Set aside. Combine cocoa powder and baking soda in a medium bowl. Add ⅓ cup of the vegetable oil and mix together thoroughly. Add boiling water and stir until mixture thickens. Add the rest of the vegetable oil, eggs and sugar and stir until smooth. Mix in flour, vanilla and salt until thoroughly blended. Pour brownie batter into the prepared baking pan. Drizzle peanut butter mixture over brownie batter. Using a knife, cut through the topping and batter to create a marbled effect. Bake for 35–40 minutes, or until brownies are set in the middle and peanut-butter-swirl topping begins to puff slightly. Allow to cool in pan before cutting.

For a scientist, the only valid question is to decide whether the phenomenon can be studied by itself, or whether it is an instance of a deeper problem. This book attempts to illustrate, and only to illustrate, the latter approach. And my conclusion is that, through the UFO phenomenon, we have the unique opportunities to observe folklore in the making and to gather scientific material at the deepest source of human imagination. We will be the object of much contempt by future students of our civilization if we allow this material to be lost, for "tradition is a meteor which, once it falls, cannot be rekindled." If we decide to avoid extreme speculation, but make certain basic observations from the existing data, five principal facts stand out rather clearly from our analysis so far: Fact 1. There has been among the public, in all countries, since the middle of 1946, an extremely active generation of colorful rumors. They center on a considerable number of observations of unknown machines close to the ground in rural areas, the physical traces left by these machines, and their various effects on humans and animals. Fact 2. When the underlying archetypes are extracted from these rumors, the extraterrestrial myth is seen to coincide to a remarkable degree with the fairy-faith of Celtic countries, the observations of the scholars of past ages, and the widespread belief among all peoples concerning entities whose physical and psychological description place them in the same category as the present-day ufonauts. Fact 3. The entities human witnesses report to have seen, heard, and touched fall into various biological types. Among them are beings of giant stature, men indistinguishable from us, winged creatures, and various types of monsters. Most of the so-called pilots, however, are dwarfs and form two main groups: (1) dark, hairy beings – identical to the gnomes of medieval theory – with small, bright eyes and deep, rugged, "old" voices; and (2) beings – who answer the description of the sylphs of the Middle Ages or the elves of the fairy-faith – with human complexions, oversized heads, and silvery voices. All the beings have been described with and without breathing apparatus. Beings of various categories have been reported together. The overwhelming majority are humanoid. Fact 4. The entities' reported behavior is as consistently absurd as the appearance of their craft is ludicrous. In numerous instances of verbal communications with them, their assertions have been systematically misleading. This is true for all cases on record, from encounters with the Gentry in the British Isles to conversations with airship engineers during the 1897 Midwest flap and discussions with the alleged Martians in Europe, North and South America, and elsewhere. This absurd behavior has had the effect of keeping professional scientists away from the area where that activity was taking place. It has also served to give the saucer myth its religious and mystical overtones. Fact 5. The mechanism of the apparitions, in legendary, historical, and modern times, is standard and follows the model of religious miracles. Several cases, which bear the official stamp of the Catholic Church (such as those in Fatima and Guadalupe), are in fact – if one applies the deffinitions strictly – nothing more than UFO phenomena where the entity has delivered a message having to do with religious beliefs rather than with space or engineering.

Defense against Gunpoint from the Front with the Barrel Pushed into the Forehead From this position, you should hope your opponent will tell you to raise your hands up, since it takes longer to bring them from your waist to the opponent’s wrist. Do not complain if you are not asked to raise your hands up. Start your motion by violently tilting your neck away from the barrel. Never move both hands toward the barrel at once, since you are making your intentions obvious to your attacker, slowing down your motion and your ability to move your body away. 1. The attacker points a pistol at the defender’s forehead. 2. The defender violently tilts his neck towards his left shoulder. 3.     The defender raises his left hand and taps the attacker’s wrist. At the same time, the defender’s head leans to the left, followed by his body moving forward. (This is preferable and more comfortable than grabbing the barrel and having to lean backwards). 4.     The defender slides his left hand along the attacker’s wrist and forearm, moving his head with it. This will also ensure a less loud noise if a shot is dispensed. The defender is hooking the weapon with his right arm, by tapping the attacker's shoulder and then sliding his hand on the attacker's arm, until his wrist gets hooked to the defender's chest. Executing a simultaneous strike to the opponent’s groin is a matter of judgment in this scenario. You want to buy time and ensure he would not attack you with his free hand, but at the same time you want to immediately hook the weapon. 5. The defender executes a counterattack with his left hand. 6.     The defender’s left arm, fingers pointed down, hand turned clockwise reaches for the weapon’s barrel. The defender extracts the weapon by breaking the barrel down. 7.     The defender proceeds to strike the opponent’s temple with the barrel of the pistol.

Bryce flared her light brighter as the feed began running again. It has been a long while since a mortal fly buzzed all the way down to Hel. I will taste this one’s soul, as I once sipped from them like fine wine. Frost spread over the floor. The male mystic arched again, thin arms flailing, chest rising and falling at a rapid pace. “Cut him loose!” Bryce barked. Please, the mystic begged. How sad and lonely and desperate you are. You taste of rainwater. Please, please. A little more. Just a taste. The Astronomer began typing. Alarms wailed. “What’s happening?” Tharion shouted. Down below, the ice crept over the other two mystics in their tubs. The prince continued, You have gone too deep. I think I shall keep you. The male thrashed, sending waves of red water cascading into the void below. “Turn off the machines,” Ithan ordered. “I cannot—not without the proper extraction. His mind might shatter.” Bryce protested, “He’s fucked if you don’t.” The Prince of the Ravine said, I do not care for my brothers’ agenda. I do not heed their rules and restraints and illusions of civilization. I shall taste all of you like this—you and your masters—once the door between our worlds is again open. Starting with you, Starborn.

2 watermelons 250ml coconut milk ½ lemon 2 tablespoons vanilla extract 1-2 tablespoons honey

2. It’s not about what you can get, but what you can create. One of the first mindset shifts you’ll need to understand is the difference between value extraction and value creation. Too many people think they are only out to get their slice of the pie, of the “limited” value out there in the world. They walk up to a table that has a single pie, take a slice, and think that’s enough. They imagine that once all the slices are gone, that’s it. No more value. That’s why people hate on billionaires, or companies that don’t pay enough taxes: They believe that the “top 1 percent” get rich by taking from others.

Gourmet Mexican Hot Chocolate Courtesy of Ivy Bay’s mother, Carlotta Reina Bay Make 4 cups 8 oz. of dark chocolate, such as 70% Lindt or other 2 cups of whole milk 2 cup heavy cream 1/2 cup light or dark brown sugar (Piloncillo is traditional, or Turbinado) 1 tsp vanilla extract 4-inch Ceylon cinnamon sticks Optional: 1/4 to 1/2 tsp chili powder (ancho, cayenne, or guajillo chili powder to taste) Dash of nutmeg 1 cup whipped cream (recipe below) In a medium saucepan, combine milk, sugar, and vanilla. Heat over medium until the mixture steams, stirring occasionally, about 5 minutes. While the mixture heats, cut or break up the chocolate into small pieces so it melts evenly. Once the milk is steaming, add the chocolate and whisk until it’s melted and incorporated. Heat over medium, stirring occasionally. Watch closely, and do not boil. When chocolate is melted, and milk begins to steam, whisk with a wire whisk or a molinillo for 3-4 minutes or until a frothy consistency is achieved. Serve with a cinnamon stick in a mug. If desired, garnish with whipped cream and a dash of nutmeg on top. Enjoy! Whipped Cream 1 cup heavy cream 1 tsp vanilla extract

First published in 2020 this book contains over 560 easily readable compact entries in systematic order augmented by an extensive bibliography, an alphabetical list of countries and locations of individuals final resting places (where known) and a day and month list in consecutive order of when an individual died. It details the deaths of individuals, who died too early and often in tragic circumstances, from film, literature, music, theatre, and television, and the achievements they left behind. In addition, some ordinary people who died in bizarre, freak, or strange circumstances are also included. It does not matter if they were famous or just celebrated by a few individuals, all the people in this book left behind family, friends and in some instances devotees who idolised them. Our heartfelt thoughts and sympathies go out to all those affected by each persons death. Whether you are concerned about yourself, a loved one, a friend, or a work colleague there are many helplines and support groups that offer confidential non-judgemental help, guidance and advice on mental health problems (such as anxiety, bereavement, depression, despair, distress, stress, substance abuse, suicidal feelings, and trauma). Support can be by phone, email, face-to-face counselling, courses, and self-help groups. Details can be found online or at your local health care organisation. There are many conspiracy theories, rumours, cover-ups, allegations, sensationalism, and myths about the cause of some individual’s deaths. Only the facts known at the time of writing are included in this book. Some important information is deliberately kept secret or undisclosed. Sometimes not until 20 or even 30 years later are full details of an accident or incident released or in some cases found during extensive research. Similarly, unsolved murders can be reinvestigated years later if new information becomes known. In some cases, 50 years on there are those who continue to investigate what they consider are alleged cover-ups. The first name in an entry is that by which a person was generally known. Where relevant their real name is included in brackets. Date of Death | In the entry detailing the date an individual died their age at the time of their death is recorded in brackets. Final Resting Place | Where known details of a persons final resting place are included. “Unknown” | Used when there is insufficient evidence available to the authorities to establish whether an individuals’ death was due to suicide, accident or caused by another. Statistics The following statistics are derived from the 579 individual “cause of death” entries included in this publication. The top five causes of death are, Heart attack/failure 88 (15.2%) Cancer 55 (9.5%) Fatal injuries (plane crash) 43 (7.4%) Fatal injuries (vehicle crash/collision) 39 (6.7%) Asphyxiation (Suicide) 23 (4%). extract from 'Untimely and Tragic Deaths of the Renowned, The Celebrated, The Iconic

milk 250ml yogurt 150g sugar 60g chocolate 2 teaspoons corn starch 1 teaspoon vanilla extract

almond milk 100g Swerve sweetener 2 avocados 1 teaspoon mango extract

While Endurance and Stamina zone training stimulate adaptations that improve the efficiency of several systems of your body, Speed training works to actually increase the capacity of several of your body's systems. Research shows that Speed Zone training: 1. increases the enzymes that help liberate energy from our fuel sources, 2. improves the lactic acid buffering capacity, 3. provides a greater stimulation and training of the fast-twitch muscle fibers and 4.       results in a greater ability to extract oxygen from the blood as it perfuses the muscles (higher VO2max).

I might have extracted a vow of free use from Blythe, but as my vision blurs and all I can see is the blue of her eyes, I know it’s me who is her slave. I belong to my wife entirely.

How to Make Bone Broth Being stocked up on bone broth means you’re always just a few steps away from a flavorful and nutritious meal. I use it for simmering grains and beans, steaming vegetables, making sauces, and as a base for soup. And since reliable brands like Brodo and Bonafide Provisions have made bone broths accessible (always shop for your bone broth in the freezer aisle), I rarely make bone broth at home. But I always store spare chicken backs and clipped wing tips in the freezer and end up making a batch whenever I have enough. The process for making bone broth is simple; the main ingredient is time: 1. Use bones with a lot of meat/cartilage attached, like wings, backs, knuckles, and feet. 2. Cover the bones with 1 to 2 inches of cold filtered water. 3. Add ½ tablespoon vinegar per 1 pound of bones. (Recipes I’ve seen claim this maximizes collagen extraction. I don’t know if it actually does anything, but it doesn’t hurt!) 4. Bring to a gentle simmer and cook, skimming any froth/scum/fat regularly and topping off with water as needed, until the bones start to fall apart (12 hours for chicken, up to 18 hours for beef, pork, and lamb). 5. If you want to use aromatics (like carrot, celery, onion, and herbs), add them an hour before the cooking time is over. 6. After simmering, strain through a fine-mesh sieve and taste. If looking for a more concentrated flavor, return the bone broth to

Ingredients • 2 cups all-purpose flour • 1/2 cup unsweetened dark cocoa powder • 1 teaspoon baking soda • 1 teaspoon salt • 3/4 stick (6 tablespoons) salted butter, softened • 1 cup granulated sugar • 2 large eggs • 1 1/2 teaspoon peppermint extract • 1 cup semisweet chocolate chips • 1 tablespoon confectioners' sugar optional: • 8 ounces, weight semi-sweet chocolate and/or white chocolate, melted • 1/2 cup crushed finely crushed peppermint or chopped andes mints Instructions 1 Preheat oven to 350-degrees F. Prepare large baking sheet by lining with parchment, baking mat, or with butter and flour. 2 In a bowl whisk together flour, cocoa powder, baking soda, and salt. 3 In a separate bowl, using an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Add peppermint extract and combine well. 4 Stir in flour mixture to form a stiff dough. Mix in chocolate chips until combined.

Hunt’s heart stumbled. “She never said anything.” “Our correspondence over the years was covert. And when you rebelled … I had nothing to offer her. My legion in Nena is—was—an extension of the Asteri’s forces.” “You could have offered your own power.” Fuck, one more Archangel fighting with them that day— “I have lived with the consequences of my choice since then,” Celestina said. “Why are you telling me this?” “Because I heard the whispers that you did what I had longed to do since I learned about Shahar’s death at Sandriel’s hands. What I longed to do every time I had to sit in the Asteri’s council room and listen to Sandriel spit on her sister’s memory.” Holy shit. “And I would like to apologize for my failure to extract you from the masters who held you in the years after Shahar fell.” “That’s not your fault.” “I tried—but it wasn’t enough.” Hunt’s brows bunched. “What?” She set her hands on the desk. Interlaced her fingers. “I amassed funds to … purchase you, but the Asteri denied me. I tried three times. I had to stop a century ago—it would have raised suspicions had I continued.” She had sympathized with the Fallen. With his cause. “All for Shahar?” “I couldn’t let someone she cared for rot away like that. I wish …” She blew out a breath. “I wish they’d let me buy you. So many things might be different now.