Extras Cover Quotes

Dismissed like a dog. Damon groped for his jacket behind him, found it, and wished that his groping for his sense of humor could be as successful. The faces around him were all the same. They could have been carved in stone. But not stone as hard as that that was coming together again around his soul. That rock was remarkably quick to mend—and an extra layer was added, like the layering of a pearl, but not covering anything nearly so pretty.

The full moon, well risen in a cloudless eastern sky, covered the high solitude with its light. We are not conscious of daylight as that which displaces darkness. Daylight, even when the sun is clear of clouds, seems to us simply the natural condition of the earth and air. When we think of the downs, we think of the downs in daylight, as with think of a rabbit with its fur on. Stubbs may have envisaged the skeleton inside the horse, but most of us do not: and we do not usually envisage the downs without daylight, even though the light is not a part of the down itself as the hide is part of the horse itself. We take daylight for granted. But moonlight is another matter. It is inconstant. The full moon wanes and returns again. Clouds may obscure it to an extent to which they cannot obscure daylight. Water is necessary to us, but a waterfall is not. Where it is to be found it is something extra, a beautiful ornament. We need daylight and to that extent it us utilitarian, but moonlight we do not need. When it comes, it serves no necessity. It transforms. It falls upon the banks and the grass, separating one long blade from another; turning a drift of brown, frosted leaves from a single heap to innumerable flashing fragments; or glimmering lengthways along wet twigs as though light itself were ductile. Its long beams pour, white and sharp, between the trunks of trees, their clarity fading as they recede into the powdery, misty distance of beech woods at night. In moonlight, two acres of coarse bent grass, undulant and ankle deep, tumbled and rough as a horse's mane, appear like a bay of waves, all shadowy troughs and hollows. The growth is so thick and matted that event the wind does not move it, but it is the moonlight that seems to confer stillness upon it. We do not take moonlight for granted. It is like snow, or like the dew on a July morning. It does not reveal but changes what it covers. And its low intensity---so much lower than that of daylight---makes us conscious that it is something added to the down, to give it, for only a little time, a singular and marvelous quality that we should admire while we can, for soon it will be gone again.

The passageway was still as dark as a bar of extra-dark chocolate sitting in a planetarium covered in a thick, black blanket

I have to give birth to be a good Ameican? No. There are more than four million babies born in this country every year. The American Way is covered. If it worries you, you can have extra to make up for mine.

Much, much later, Kate and I lay in the middle of the bed, on top of the covers. A tangled mess of limp limbs and sweaty skin. I like this part. That may be pansy to admit, but let’s be real. Kate’s name is tattooed on my frigging arm. Trying to pretend like she doesn’t have my balls in her purse? Really kind of useless at this point.

The smile that covered a "multitude of pains" was no hypocritical mask. She was trying to hide her sufferings - even from God! - so as not to make others, especially the poor, suffer because of them. When she promised to do "a little extra praying & smiling" for one of her friends, she was alluding to an acutely painful and costly sacrifice: to pray when prayer was so difficult and to smile when her interior pain was agonizing.

The sun's champagne streamed from one body into another. And there was a couple on the green silk of the grass, covered by a raspberry umbrella. Only their feet and a little bit of lace could be seen. In the magnificent universe beneath the raspberry umbrella, with closed eyes, they drank in the sparkling madness. 'Extra! Extra! Zeppelins over the North Sea at 3 o'clock.' But under the umbrella, in the raspberry universe, they were immortal. What did it matter that in another far-away universe people would be killing each other?

you often do not know your friends as well as you imagine. Friends often agree on things in order to avoid an argument. They cover up their unpleasant qualities so as to not offend each other. They laugh extra hard at each other’s jokes. Since honesty rarely strengthens friendship, you may never know how a friend truly feels. Friends will say that they love your poetry, adore your music, envy your taste in clothes—maybe they mean it, often they do not. When

Mostly I read at this hour, perusing the pile of books that live by my favourite chair, waiting to offer up fragments of learning, rather than inviting cover-to-cover pursuits. I browse a chapter here, a segment there, or hunt through an index for a matter that’s on my mind. I love such loose, exploratory reading. For once, I am not reading to escape; instead, having already made my getaway, I am able to roam through the extra space I’ve found, as restless and impatient as I like, revelling in the play of my own absorption. They say that we should dance like no one is watching. I think that applies to reading, too.

It is natural to want to employ your friends when you find yourself in times of need. The world is a harsh place, and your friends soften the harshness. Besides, you know them. Why depend on a stranger when you have a friend at hand? Men are more ready to repay an injury than a benefit, because gratitude is a burden and revenge a pleasure. TACITUS, c. A.D. 55-120 The problem is that you often do not know your friends as well as you imagine. Friends often agree on things in order to avoid an argument. They cover up their unpleasant qualities so as to not offend each other. They laugh extra hard at each other’s jokes. Since honesty rarely strengthens friendship, you may never know how a friend truly feels. Friends will say that they love your poetry, adore your music, envy your taste in clothes—maybe they mean it, often they do not. When you decide to hire a friend, you gradually discover the qualities he or she has kept hidden. Strangely enough, it is your act of kindness that unbalances everything. People want to feel they deserve their good fortune. The receipt of a favor can become oppressive: It means you have been chosen because you are a friend, not necessarily because you are deserving. There is almost a touch of condescension in the act of hiring friends that secretly afflicts them. The injury will come out slowly: A little more honesty, flashes of resentment and envy here and there, and before you know it your friendship fades. The more favors and gifts you supply to revive the friendship, the less gratitude you receive. Ingratitude has a long and deep history. It has demonstrated its powers for so many centuries, that it is truly amazing that people continue to underestimate them. Better to be wary. If you never expect gratitude from a friend, you will be pleasantly surprised when they do prove grateful. The problem with using or hiring friends is that it will inevitably limit your power. The friend is rarely the one who is most able to help you; and in the end, skill and competence are far more important than friendly feelings.

A board of three is ideal. Your board should never exceed five people, unless your company is publicly held. (Government regulations effectively mandate that public companies have larger boards—the average is nine members.) By far the worst you can do is to make your board extra large. When unsavvy observers see a nonprofit organization with dozens of people on its board, they think: “Look how many great people are committed to this organization! It must be extremely well run.” Actually, a huge board will exercise no effective oversight at all; it merely provides cover for whatever microdictator actually runs the organization. If you want that kind of free rein from your board, blow it up to giant size. If you want an effective board, keep it small.

Other women – women in the past, tougher women – have dealt with babies in confined spaces, such as ocean ships and covered wagons. But maybe not cars. It’s hard to get smells out of car upholstery, so you’d have to be extra careful about the spitting up and so forth. —

The door slammed and someone came home and low voices could be heard, the single lilt of a question as it rose, “How was it?” or “Are you hungry?” Something plain and necessary, yet extra, with care, a voice like those tiny roofs over the phone booths along the train tracks, the ones made from the same shingles used for houses, except only four rows wide—just enough to keep the phone dry. And maybe that’s all I wanted—to be asked a question and have it cover me, like a roof the width of myself.

Samantha Jennings sat next to him. Teachers thought Samantha was fantastic: always volunteering for stuff, neat uniform, glossed nails. She did all her diagrams with three different colored pens and covered her textbooks in wrapping paper so they looked extra smart. But

The third time you commit murder, you change into that extra shirt you brought along, the one that’s not covered in blood, and you go out for a drink.

Essentially, this extra structure covering our life has no reality. It has come to be there because of the misuse of our minds. It’s not a question of getting rid of it, since it has no reality; but it is a question of seeing its nature. And as we see its nature, instead of it being so thick and dark, the covering becomes more transparent: we see through it. Enlightenment (bringing in more light) is what happens in practice. Actually we’re not getting rid of a structure, we’re seeing through it as the dream it is, and as we realize its true nature its whole function in our life weakens; and at the same time we can see more accurately what is going on in our daily life. It’s as if we have to go full circle. Our life is always all right. There’s nothing

Famously, the trick to good writing is bleeding onto the page. I picture the male writer who coined this phrase, sitting at his typewriter, the blank sheet before him. What kind of blood did he imagine? Blood from a vein in his arm? Or a leg? Perhaps a head wound? Presumably it was not blood from a cervix. I have so much of this blood, this period blood, this pregnancy blood, this miscarriage blood, this not-pregnant-again blood, this perimenopausal blood. It just keeps coming and I just keep soaking it up. Stuffing bleached cotton into my vagina to stem the flow, padding my underwear, sticking on the night pads ‘with wings’, hoping not to leak on some man’s sheets, or rip off too much pubic hair with the extra-secure adhesive strips. Covering up with ‘period pants’, those unloved dingy underwear choices pulled out from the bank of the drawer every month. And all along, I was wrong. I should have been sitting down at my desk and spilling it across the page, a shocking red to fill the white.

Stanford was offering $150,000 total, which would cover therapy for my sister and me for a handful of years. Victims receive heat when given any sum. Few acknowledge that healing is costly. That we should be allocating more funds for victims, for therapy, extra security, potential moving costs, getting back on their feel, buying something as simple as court clothes. As Michele pointed out, Preventing assault is so much cheaper than trying to address it after the fact.

And of course, Garrett, who ordered scattered, smothered, and covered waffles with sausage and hash browns, leaves literally a dollar. I don’t get that. Leave a fucking real tip. I throw an extra couple of dollars down myself to make up for it.

Here,” said Autolycus, “is a settlement of curly-bearded, long-robed Assyrians, exiles from their country; and beyond stretches the land of the Chalybeans, a savage tribe famous as iron-workers, with whom I have lately traded. Soon we shall sight an islet, called the Isle of Barter, close to the Chalybean shore, where we of Sinope come in our dug-out canoes, and lay out on the rocks painted Minyan pottery and linen cloth from Colchis and sheepskin coats dyed red with madder or yellow with heather, such as the Chalybeans prize, and spear-shafts painted with vermilion. Then we row away out of sight behind rocks. As soon as we are gone, the Chalybeans venture across to the islet on rafts; they lay down beside our goods broad-bladed, well-tempered spear-heads and axe-heads, also awls and knives and sail-needles, and go away again. If on our return we are satisfied with their goods, we take them up and make for home; but if we are not satisfied, we remove apart from the rest of our merchandise whatever we think is not covered by their payment. The Chalybeans then return again and pay for this extra heap with a few more iron implements. In the end the barter is complete, unless the Chalybeans in a huff take away all their iron goods and let us sail off empty-handed; for they are a capricious race.

She inhaled the steam rising from the coffee without touching it. “I’m very picky about my coffee.” “White chocolate peppermint latte, half skim, half soy, no whip, extra white chocolate sauce on the bottom and a drizzle on top.” Her gaze shot up, watching me over the rim of the cup with a hint of incredulity. “How’d you know?” I shrugged. “Maybe we like the same drinks.” Or maybe Wendy had told me the other day when she balanced three cups of coffee in the elevator. Liya clamped her mouth shut but covered the warm cup with her petite hands. Her glossy red nails clicked against the sturdy paper cup, drowning out the muted sounds of others in the hallway beyond the open door. “It’s okay,” I assured her. “I don’t think you did anything to the coffee.” “I mean it’s okay to smile because someone brought you your picky-ass latte.” She took a sip. “We’re not friends, you know?” “No one forgets being told they’re not friends,” I said teasingly, knowing full well she didn’t want to be friends but yet, here we were. A smile crept across her lips, even though she tried hard to stop it.

For example, obesity costs the average person an extra $1,429 per year in increased health care costs. But since we’re not required to set aside money for every burger we consume (to cover the real financial cost of the burger), the long-term costs of carrying extra weight remain invisible.

The one-eyed man stood helplessly by. "I'll help ya if ya want," he said. "Know what that son-of-a-bitch done? He come by an' he got on white pants. An' he says, 'Come on, le's go out to my yacht.' By God, I'll whang him some day!" He breathed heavily. "I ain't been out with a woman sence I los' my eye. An' he says stuff like that." And big tears cut channels in the dirt beside his nose. Tom said impatiently, "Whyn't you roll on? Got no guards to keep ya here." "Yeah, that's easy to say. Ain't so easy to get a job - not for a one-eye' man." Tom turned on him. "Now look-a-here, fella. You got that eye wide open. An' ya dirty, ya stink. Ya jus' askin' for it. Ya like it. Lets ya feel sorry for yaself. 'Course ya can't get no woman with that empty eye flappin' aroun'. Put somepin over it an' wash ya face. You ain't hittin' nobody with no pipe wrench." "I tell ya, a one-eye' fella got a hard row," the man said. "Can't see stuff the way other fellas can. Can't see how far off a thing is. Ever'thing's jus' flat." Tom said, "Ya full of crap. Why, I knowed a one-legged whore one time. Think she was takin' two-bits in a alley? No, by God! She's gettin' half a dollar extra. She says, 'How many one-legged women you slep' with? None!' she says. 'O.K.,' she says. 'You got somepin pretty special here, an it's gonna cos' ya half a buck extry.' An' by God, she was gettin' 'em, too, an' the fellas comin' out thinkin' they're pretty lucky. She says she's good luck. An' I knowed a hump-back in - in a place I was. Make his whole livin' lettin' folk rub his hump for luck. Jesus Christ, an' all you got is one eye gone." The man said stumblingly, "Well, Jesus, ya see somebody edge away from ya, an' it gets into ya." "Cover it up then, goddamn it. Ya stickin' it out like a cow's ass. Ya like to feel sorry for yaself. There ain't nothin' the matter with ya. Buy yaself some white pants. Ya gettin' drunk and cryin' in ya bed, I bet." ... The one-eyed man said softly, "Think - somebody'd like - me?" "Why, sure," said Tom. "Tell 'em ya dong's growed sence you los' your eye.

¨If you purchased this book without a cover, you should be aware that this is stolen property. Good! Stealing is fine! Laws are made up! For more great ideas, combine all the extra fluids in your fridge in a giant jug! Down the hatch! our lawyers do not endorse the prior sentence; please close your eyes while reading it.¨

So what happened?" "I don't know." Another glance to ensure his continued state of Not Looking, and then I rip off my clothes in one fast swoop. I am now officially stark naked in the room with the most beautiful boy I know. Funny,but this isn't how I imagined this moment. No.Not funny.One hundred percent the exact opposite of funny. "I think I maybe,possibly, vaguely remember hitting the snooze button." I jabber to cover my mortification. "Only I guess it was the off button.But I had the alarm on my phone set,too, so I don't know what happened." Underwear,on. "Did you turn the ringer back on last night?" "What?" I hop into my jeans, a noise he seems to determinedly ignore.His ears are apple red. "You went to see a film,right? Don't you set your mobile to silent at the theater?" He's right.I'm so stupid. If I hadn't taken Meredith to A Hard Day's Night, a Beatles movie I know she loves, I would have never turned it off. We'd already be in a taxi to the airport. "The taxi!" I tug my sweater over my head and look up to find myself standing across from a mirror. A mirror St. Clair is facing. "It's all right," he says. "I told the driver to wait when I came up here. We'll just have to tip him a little extra." His head is still down. I don't think he saw anything.I clear my throat, and he glances up. Our eyes meet in the mirror,and he jumps. "God! I didn't...I mean,not until just now..." "Cool.Yeah,fine." I try to shake it off by looking away,and he does the same. His cheeks are blazing.I edge past him and rinse the white crust off my face while he throws my toothbrush and deodorant and makeup into my luggage, and then we tear downstairs and into the lobby.

This is a time in which very few activities seem right. Mostly I read at this hour, perusing the pile of books that live by my favourite chair, waiting to offer up fragments of learning, rather than inviting cover-to-cover pursuits. I browse a chapter here, a segment there, or hunt through an index for a matter that’s on my mind. I love such loose, exploratory reading. For once, I am not reading to escape; instead, having already made my getaway, I am able to roam through the extra space I’ve found, as restless and impatient as I like, revelling in the play of my own absorption. They say that we should dance like no one is watching. I think that applies to reading, too.

it is natural to want to employ your friends when you find yourself in times of need. The world is a harsh place, and your friends soften the harshness. Besides, you know them. Why depend on a stranger when you have a friend at hand? The problem is that you often do not know your friends as well as you imagine. Friends often agree on things in order to avoid an argument. They cover up their unpleasant qualities so as not offend each other. They laugh extra hard at each others jokes. Since honesty rarely strengthens friendship, you may never know how a friend truly feels. Friends will say they love your poetry, adore your music, envy your taste in clothes - maybe they mean, often they do not.

He paused. Perhaps he had a son. He intoned their names, and then he said, "I sentence you to death. The sentence shall be carried out by firing squad, at the customary time, in the execution yard of this prison, one week from today." Then Fabio asked, "Why a week?" as coolly and with as much detachment as a customer in a bank wanting to know why his funds had not cleared. The court president did not object to this unceremonious interruption, for the sentence was severe enough to cover any and all offenses, past, present, future, and imagined. His tone was friendly and somehow reassuring. "We need a little extra time for your friend Grigi." At this, the soldiers of the 19th River Guard, now condemned, began to laugh, and the gavel struck.

The massage session ended with both of us soaked, covered in glittery dripping oil. I felt like a Greek salad sloppily drenched in extra virgin. But James was not going to stop. The kisses came thick and fast. And extra massages. “Lie back, wench,” he said. I lay back and stared up at him and above his head at the striped white and blue awning, which was rippling under the pounding impact of the rain. I’d almost forgotten about the rain, though it was coming down heavier than ever, a glittering silver wall, just a few feet away from us. James had decided that the most intimate p[art of my delicate self needed a delicate multi-facetted many-sided feathery back and forth up and down and sideways type of ecstatic slow-and-fast motion massage and which involved his index finger and his little finger and the palm of his hand and then his tongue, so and it began to build, and build … “You are being quite intimate, Master,” I gulped, trying to put on a dignified face and control my panting, the deepening huski¬ness of my voice, and the flood of saliva that had filled my mouth and was dribbling out of one corner. I think, given the circum¬stances, that I did quite a good job. “Really?” he glanced up at me, and then disappeared between my legs, back to work, his tongue darting, hither and thither, truly a busy little bee, harvesting honey here, there, and everywhere. “Really …” I sobbed, in a choked desperate voice, “Very ex¬tremely intimate, oh, oh, oh ... Master, Master, Pity, Master …

She would, on the birthday of Christ, allow herself what she called "an extra helping of prayer." At the time of the Civil War, she would pray for peace. Always, she asked God to spare me and my father. But at Christmas, she talked to God as if He were Clerk of the Acts in the Office of Public Works. She prayed for cleaner air in London. She prayed that our chimneys would not fall over in the January winds; she prayed that our neighbour, Mister Simkins, would attend to his cesspit, so that it would cease its overflow into ours. She prayed that Amos Treefeller would not slip and drown "going down the public steps to the river at Blackfriars, which are much neglected and covered in slime, Lord." And she prayed, of course, that plague would not come. As a child, she allowed me to ask God to grant me things for which my heart longed. I would reply that my heart longed for a pair of skates made of bone or for a kitten from Siam. And we would sit by the fire, the two of us, praying. And then we would eat a lardy cake, which my mother had baked herself, and ever since that time the taste of lardy cake has had about it the taste of prayer.

Bainbridge Island could never hide its glory, even under the cover of darkness. I watched from the window as the ferry loomed into Eagle Harbor, passing the island's pebble-covered shores and shake-shingled homes that clung courageously to the hillside. Glowing orange interiors beckoned, as if the people inside were making one extra place as they gathered around fireplaces to sip wine or hot cocoa.

And so, beginning with the small early frustrations and deprivations, the child is helped to govern himself. his ego develops by learning to regulate his own food intake and feces evacuation: he has to learn to adapt to a social schedule, to an external measure of time, in place of a biological schedule of internal urges. In all this he makes a bitter discovery: that he is no longer himself, just by seeking pleasure. There may be more excitement in the world but the fun keep getting interrupted. For some strange reason the mother doesn’t share his glee over a bowel movement on the sofa. The child finds that he has to “earn" the mother’s love by performing in a certain way. He comes to realize that he has to abandon the idea of “total excitement" and “uninterrupted fun," if he wants to keep a secure background of love from the mother. This is what Alfred Adler meant when he spoke of the child’s need for affection as the “lever" of his education. The child learns to accept frustrations so long as the total relationship is not endangered. This is what the psychoanalytic word “ambivalence" so nicely covers: the child may hesitate between giving up what has previously been an assured satisfaction, and proceeding to a new type of conduct which will be rewarded by a new kind of acceptance. Does he want to keep the breast instead of switching to the bottle? He finds that if he makes this switch he gets a special cooing of praise and a little extra attention. Ambivalence describes the process whereby the infant is propelled forward into increasing mastery by his developing ego, while at the same time he is lulled backward into a safe dependence by his need for approval and easy gratification; he is caught in the bind, as we all are, between new and uncertain rewards and tried and tested ones.

The pandemic further exposed the nation’s shameful mistreatment of teachers, which remains underaddressed. As school staff fled the profession, districts ordered teachers to take on additional roles, such as substituting for other educators during their lunch and planning periods or supervising students from other classes alongside their own. By 2022, when there were 567,000 fewer public school educators than before the pandemic, a National Education Association (NEA) survey found that three-quarters of its members were handling extra responsibilities and/or covering for coworkers.

Your book sells itself—OR doesn’t sell itself—in ten specific ways. We’re going to spend some time talking about each one of them in depth, asking you specific questions to see if you are using each of these aspects of your book to their fullest potential, but let’s start by taking a look at all ten of them together: 1) The Genre 2) The Cover 3) The Title 4) The Back Blurb / Synopsis 5) The Tagline / Extra Promotional Lines 6) Interior Formatting 7) Editing 8) Keywords 9) Categories 10) And YOU as the author (your marketing mindset) Each of these things can make or break book sales.

Whether you're a bride or a birthday boy, your options are much the same. Cake comes in chocolate, yellow, or white. Frosting comes in chocolate or vanilla buttercream, or you can opt for whipped cream. Fillings are either chocolate or vanilla custard, fresh bananas, or strawberries or raspberries in season. For birthday cakes, you can have either flowers or balloons in your choice of colors. For wedding cakes, you can add either fondant or marzipan covering, or either smooth or basket-weave buttercream, in white or ivory, with either pearl-like dots or ribbony swags made of frosting, and fondant faux flowers are extra.

There are many ways of doing it but Mummy and I think this is the simplest for you to try. Put a cup of flour, an egg, a half cup of milk and a good shake of salt into a large bowl and beat altogether until it is the consistency of thick cream. Put in the frig for several hours. (It's best if you make it in the morning.) When you put your roast in the oven, put in an extra pan to heat. Half an hour before your roast is done, pour a bit of the roast grease into the baking pan, just enough to cover the bottom will do. The pan must be very hot. Now pour the pudding in and the roast and pudding will be ready at the same time.

The problem is that you often do not know your friends as well as you imagine. Friends often agree on things in order to avoid an argument. They cover up their unpleasant qualities so as to not offend each other. They laugh extra hard at each other’s jokes. Since honesty rarely strengthens friendship, you may never know how a friend truly feels. Friends will say that they love your poetry, adore your music, envy your taste in clothes—maybe they mean it, often they do not. When you decide to hire a friend, you gradually discover the qualities he or she has kept hidden. Strangely enough, it is your act of kindness that unbalances everything.

While poutine is a dish unique to Eastern Canada (Montreal and Ottawa), the concoction of French fries covered in cheese curds and (for no apparent reason) gravy, clearly deciphers Canadian culture. First, heart-blocking poutine is the easiest explanation for Canada’s adoption of universal health care coverage. I’m pretty sure I’m still digesting the poutine I had in May 2006. Poutine also serves as a sedative, making you so drowsy and serene you find yourself saying “a-boot” instead of “about.” The extra pounds you immediately gain help shield you against the bitter climate. The irrational love of hockey still remains a mystery to me, but I’m convinced it has something to do with poutine.

Janie ran to my side, where she tugged at the book eagerly as though she'd seen it before. "Flower book," she said, pointing to the cover. "Where did you find Mummy's book?" Katherine asked, hovering near me. Cautiously, I revealed the book as I sat on the sofa. "Would you like to look at it with me?" I said, avoiding the question. Katherine nodded and the boys gathered round as I cracked the spine and thumbed through page after page of beautiful camellias, pressed and glued onto each page, with handwritten notes next to each. On the page that featured the 'Camellia reticulata,' a large, salmon-colored flower, she had written: 'Edward had this one brought in from China. It's fragile. I've given it the garden's best shade.' On the next page, near the 'Camellia sasanqua,' she wrote: 'A christmas gift from Edward and the children. This one will need extra love. It hardly survived the passage from Japan. I will spend the spring nursing it back to health.' On each page, there were meticulous notes about the care and feeding of the camellias- when she planted them, how often they were watered, fertilized, and pruned. In the right-hand corner of some pages, I noticed an unusual series of numbers. "What does that mean?" I asked the children. Nicholas shrugged. "This one was Mummy's favorite," he said, flipping to the last page in the book. I marveled at the pink-tipped white blossoms as my heart began to beat faster. The Middlebury Pink.

Because flushed cheeks and high color are cues that men use to gauge a woman’s health, women rouge their cheeks artificially to trigger men’s attraction. Because smooth, clear skin is one of men’s evolved desires, women cover up blemishes, use moisture cream, apply astringents, and get facelifts. Because lustrous hair is one of men’s evolved desires, women highlight, bleach, tint, or dye their hair, and they give it extra body with conditioners, egg yolks, beer, or weaves. Because full red lips trigger men’s evolved desires, women apply lipstick skillfully and even get injections to enlarge their lips for the “bee-stung” look. And because firm, youthful breasts stimulate men’s desires, women obtain breast implants and wear push-up bras.

Sissie could see it all. In her uncertain eyes, on her restless hands and on her lips, which she kept biting all the time. But oh, her skin. It seemed as if according to the motion of her emotions Marija's skin kept switching on and switching off like a two-colour neon sign. So that watching her against the light of the dying summer sun, Sissie could not help thinking that it must be a pretty dangerous matter, being white. It made you feel awfully exposed, rendered you terribly vulnerable. Like being born without your skin or something. As though the Maker had fashioned the body of a human, stuffed it into a polythene bag instead of the regular protective covering, and turned it loose into the world. Lord, she wondered, is that why, on the whole, they have had to be extra ferocious? Is it so they could feel safe here on the earth, under the sun, the moon and the stars?

He looked her face over, loving the strong features and the short hair and the piercing forest green eyes. “I never would have asked you, you know…to blow everything you have here away for me.” “That’s only one of the reasons I love you.” “Will you tell me the others later?” “Maybe.” She slipped her hand between his legs, shocking the shit out of him and making him gasp. “Might show you, too.” He covered her mouth with his and pushed his tongue into her as he backed her up against the wall. He didn’t care if Rhage waited on the front lawn for an extra— His phone went off. And kept ringing. V lifted his head and looked through the window by the front door. Rhage was on the front lawn, phone to his ear, staring back. The brother made a show of checking his watch, then flashing his middle finger at V. Vishous pounded a fist into the Sheetrock and stepped off from Jane. “I’m coming back at the end of the night. Be naked.” “Wouldn’t you rather undress me?” “No, because I’d shred that shirt, and I want you sleeping in it every night until you’re in my bed with me. Be. Naked.” “We’ll see.” His whole body throbbed at the disobedience. And she knew it, her stare level and erotic. “God, I love you,” he said. “I know. Now run along and kill something. I’ll be waiting for you.” He smiled at her. “Couldn’t love you more if I tried.” “Ditto.” He kissed her and dematerialized out front to Rhage’s side, making sure some mhis was in place. Oh, great. It was raining. Man, he’d so much rather be cozied up with Jane than out with his brother, and he couldn’t help but shoot a short-stack glare at Rhage. “Like another five minutes would kill you?” “Please. You start down that road with your female and I’ll be here until summer.” -Vishous, Jane, & Rhage

COOKBOOK FOR THE MODERN HOUSEWIFE The cover was red with a subtle crosshatch pattern and distressed, the book's title stamped in black ink- all of it faded with age. Bordering the cookbook's cover were hints of what could be found inside. Alice tilted her head as she read across, down, across, and up the cover's edges. Rolls. Pies. Luncheon. Drinks. Jams. Jellies. Poultry. Soup. Pickles. 725 Tested Recipes. Resting the spine on her bent knees, the cookbook dense yet fragile in her hands, Alice opened it carefully. There was an inscription on the inside cover. Elsie Swann, 1940. Going through the first few, age-yellowed pages, Alice glanced at charts for what constituted a balanced diet in those days: milk products, citrus fruits, green and yellow vegetables, breads and cereals, meat and eggs, the addition of a fish liver oil, particularly for children. Across from it, a page of tips for housewives to avoid being overwhelmed and advice for hosting successful dinner parties. Opening to a page near the back, Alice found another chart, this one titled Standard Retail Beef Cutting Chart, a picture of a cow divided by type of meat, mini drawings of everything from a porterhouse-steak cut to the disgusting-sounding "rolled neck." Through the middle were recipes for Pork Pie, Jellied Tongue, Meat Loaf with Oatmeal, and something called Porcupines- ground beef and rice balls, simmered for an hour in tomato soup and definitely something Alice never wanted to try- and plenty of notes written in faded cursive beside some of the recipes. Comments like Eleanor's 13th birthday-delicious! and Good for digestion and Add extra butter. Whoever this Elsie Swann was, she had clearly used the cookbook regularly. The pages were polka-dotted in brown splatters and drips, evidence it had not sat forgotten on a shelf the way cookbooks would in Alice's kitchen.

Miss Rudy, the former Harmony librarian, had single-handedly held off a siege of the town council bent on cutting her funds. She had locked the library doors and hid the only key in her bra, living on water from the toilet tank after the town had shut off water to the building to drive her out. She ate paste to keep up her strength. Oh, they had underestimated her. On the fourth day, the men of the council had capitulated, apologizing for cutting the funds, begging her to open the doors and come out. But she had stayed in the library an extra day, just to show them one could live on books, then marched out at noon on the fifth day, her head held high, and three pounds heavier. She had gained weight! When word got out, her picture made the cover of American Libraries magazine. Admiring letters poured in from librarians around the world – beaten down, beleaguered librarians who had drawn strength from her bravery. She answered each one in flowing, Palmer-method, handwritten script.

Jason, it’s a pleasure.” Instead of being in awe or “fangirling” over one of the best catchers in the country, my dad acts normal and doesn’t even mention the fact that Jason is a major league baseball player. “Going up north with my daughter?” “Yes, sir.” Jason sticks his hands in his back pockets and all I can focus on is the way his pecs press against the soft fabric of his shirt. “A-plus driver here in case you were wondering. No tickets, I enjoy a comfortable position of ten and two on the steering wheel, and I already established the rule in the car that it’s my playlist we’re listening to so there’s no fighting over music. Also, since it’s my off season, I took a siesta earlier today so I was fresh and alive for the drive tonight. I packed snacks, the tank is full, and there is water in reusable water bottles in the center console for each of us. Oh, and gum, in case I need something to chew if this one falls asleep.” He thumbs toward me. “I know how to use my fists if a bear comes near us, but I’m also not an idiot and know if it’s brown, hit the ground, if it’s black, fight that bastard back.” Oh my God, why is he so adorable? “I plan on teaching your daughter how to cook a proper meal this weekend, something she can make for you and your wife when you’re in town.” “Now this I like.” My dad chuckles. Chuckles. At Jason. I think I’m in an alternate universe. “I saw this great place that serves apparently the best pancakes in Illinois, so Sunday morning, I’d like to go there. I’d also like to hike, and when it comes to the sleeping arrangements, I was informed there are two bedrooms, and I plan on using one of them alone. No worries there.” Oh, I’m worried . . . that he plans on using the other one. “Well, looks like you’ve covered everything. This is a solid gentleman, Dottie.” I know. I really know. “Are you good? Am I allowed to leave now?” “I don’t know.” My dad scratches the side of his jaw. “Just from how charismatic this man is and his plans, I’m thinking I should take your place instead.” “I’m up for a bro weekend,” Jason says, his banter and decorum so easy. No wonder he’s loved so much. “Then I wouldn’t have to see the deep eye-roll your daughter gives me on a constant basis.” My dad leans in and says, “She gets that from me, but I will say this, I can’t possibly see myself eye-rolling with you. Do you have extra clothes packed for me?” “Do you mind sharing underwear with another man? Because I’m game.” My dad’s head falls back as he laughs. “I’ve never rubbed another man’s underwear on my junk, but never say never.” “Ohhh-kay, you two are done.” I reach up and press a kiss to my dad’s cheek. “We are leaving.” I take Jason by the arm and direct him back to the car. From over his shoulder, he mouths to my dad to call him, which my dad replies with a thumbs up. Ridiculous. Hilarious. When we’re saddled up in the car, I let out a long breath and shift my head to the side so I can look at him. Sincerely I say, “Sorry about that.” With the biggest smile on his face, his hand lands on my thigh. He gives it a good squeeze and says, “Don’t apologize, that was fucking awesome.

Nesta's stare drifted to the paint flaking off the walls. The intricate little designs. Cassian followed her stare. 'Did Feyre paint that?' Nesta swallowed, and managed to get out, 'She painted every chance she got. Any extra coins she managed to save went toward paints.' 'Have you ever seen what she's done to the cabin up in the mountains?' 'No.' She'd never been there. 'Feyre painted the whole thing. Just like this. She told me once that there's a dresser here...' Nesta aimed for the bedroom. 'This one?' Cassian followed her, and gods, it was so cramped and dark and smelly. The bed was still covered with stained linens. The three of them had slept here for years. Cassian ran a hand over the painted dresser, marvelling. 'She really did paint stars for herself before she knew Rhys was her mate. Before she knew he existed.' His fingers traced the twining vines of flowers on the second drawer. 'Elain's drawer.' They drifted lower, curling over a lick of flame. 'And yours.' Nesta managed a grunt of confirmation, her chest tight to the point of pain.

She blinked once before the most brilliant smile lit up her face. “Just when I think I can’t possibly love you even more, you do something incredibly unexpected. Thank you.” The ground shifted beneath him the tiniest bit every time she told him she loved him. She’d confessed the first time two days after he’d saved her from Einar. He’d been waiting for the right moment but she’d beat him to it. The only positive thing to come out of that bastard Einar infiltrating the mountain sector was that they’d patched up a security hole. He still wasn’t certain what the male had wanted; probably just to cause as much destruction as he could. It didn’t matter now. “I love you too.” He moved toward her, planning to show her just how much. But she shook her head and waved some wand thing at him. She used it to do something to her eyebrows. Since she’d moved all her stuff into his room he’d discovered that females took up a lot of space. “I know that look. We don’t have time.” She disappeared into the bathroom once again. This time he followed, his body already humming with the need to be inside her. “We have plenty of time.” She’d invited half a dozen females from their sector as well as their mates tonight to celebrate the unanimous change in the Ducereco law. They’d also started plans on her new project. Things were about to change for his people and he knew it was for the better. Shaking her head, she turned away from him and faced the mirror. That would not deter him. If anything, the sight of her pert ass made him even harder. Her tunic only covered the top half, making him crazy as he moved up behind her. He slid his hands up her hips and under her tunic until he grasped the thin scrap of material of her sheer panties and slid them down her legs. She’d paused what she was doing and watched him in the mirror, her own hunger sparking as wild as his. He moved in close, pressing his erection against her back. Leaning down, he brushed her hair to one side and nuzzled her neck. He never got tired of her sweet scent or the perfect way she fit right up against him. “Maybe we have some extra time,” she murmured, her eyes going heavy-lidded as they met his in the mirror. -Leilani & Con

They worked at the ivy with their hands and with Peter’s pocket-knife till the knife broke. After that they used Edmund’s. Soon the whole place where they had been sitting was covered with ivy; and at last they had the door cleared. “Locked, of course,” said Peter. “But the wood’s all rotten,” said Edmund. “We can pull it to bits in no time, and it will make extra firewood. Come on.” It took them longer than they expected and, before they had done, the great hall had grown dusky and the first star or two had come out overhead. Susan was not the only one who felt a slight shudder as the boys stood above the pile of splintered wood, rubbing the dirt off their hands and staring into the cold, dark opening they had made. “Now for a torch,” said Peter. “Oh, what is the good?” said Susan. “And as Edmund said--” “I’m not saying it now,” Edmund interrupted. “I still don’t understand, but we can settle that later. I suppose you’re coming down, Peter?” “We must,” said Peter. “Cheer up, Susan. It’s no good behaving like kids now that we are back in Narnia. You’re a Queen here. And anyway no one could go to sleep with a mystery like this on their minds.

Willow leaned forward and laid her head next to his on the pillow. "Is it too late to say I'm sorry, and that I love you more than anything else in this world?" "Oh God,no,love." With his good arm, he reached for the back of her head and brought her lips to his. They kissed as if they'd never get enough of each other, because they knew they never would. When Rider finally released her mouth, he smiled rakishly and pulled her hand under the covers. Willow smiled when he laid her hand over his throbbing desire. "Hmmm, you are feeling better." "Almost well enough to start Mr. Happy on his baby-making lessons again," he said in a deep sexy baritone. "Ah,Rider?" "Yes,love?" He was pulling her down for another stirring kiss. "About those lessons?" "Hmmm, I'm anxious to start practicing again, too,love. But at the moment Mr. Happy is a lot stronger than the rest of me." "Oh,I know,but...Rider, Mr. Happy must have learned his lessons real fast." Rider stilled. "What do you mean?" "I mean that I think Mr. Happy cooked something up in the kitchen." Forgetting his shoulder, Willow's husband sat straight up in bed. He winced, then asked, "You mean you're...going to have a baby?" "Of course I'm going to have a baby, you beefwit. Did you think I was baking another damn pie?" "Yahoooo!" he yelled at the top of his lungs, and hugged her with his good arm. Six men, Juan included, plus two women came pouring into the room. "What in the hell is going on in here?" Owen grumbled in mock irritation. Grinning like a Cheshire cat, Rider announced, "Owen, your daughter is about to make me a father and give you a second grandchild." "Oh,hell, I knew that." Nine people echoed, "You did?" "Hell, yes, all you gotta do is look at 'er face." Rider cocked his head and studied his wife's face. "She does have an extra glow about her, doesn't she?" "She sure does." Owen chuckled. "Her mama got the same glow with all five of her babies." "If I'm glowing, it's because all of you are staring at me like I just grew horns," Willow said, covering her flushed cheeks with her hands. "Dammit, I just thought of something," Owen said. "I s'pose this means I'll have to add another room to the house for when you come visiting." "Owen Vaughn," Miriam reprimanded, "stop that cursing. I swear every other word out of your mouth is a curse! I'm going to break you of that before your grandbabies get old enough to repeat that filth." "Break me of it?" Owen laughed and poked Nick in the ribs with his elbow. "Only one way for a woman to break a stallion, that's to ride 'im hard!" The man all guffawed loudly. Miriam's face turned ten shades of red. "Well,I never!" She turned on her heel and made an indignant exit.

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

Eleanor’s Black Cake Recipe Quantities are approximate. Eleanor never did write them down. Ingredients: 12 ounces flour 4 ounces breadcrumbs 1 teaspoon baking powder ½ teaspoon baking soda 1 or ½ teaspoon salt 1 teaspoon mixed spice (cinnamon, nutmeg, cloves) 1 pound dark brown sugar (plus extra for the blacking) 2 teaspoons vanilla 1 pound butter (4 sticks), at room temperature 12 eggs 5 to 6 cups dried fruit (raisins, prunes, currants), soaked at least 4 months in white or dark rum and port to cover. If using, dates and maraschino cherries should only be added at mixing time. Instructions: Preheat the oven to 350°F. Add all the dry ingredients to a bowl and blend. In a separate bowl, rub together the sugar and butter, or use a mixer on low, until smooth and fluffy. Add vanilla. Add 1 egg, mix 1-1 ½ minutes, add 1 ⅓ ounces flour-breadcrumbs mixture. Repeat until all eggs and flour are gone. Mix in the blacking. Make the blacking by melting brown sugar in a saucepan over low heat until it is caramelized. You will need more than you think! Puree half the fruits in a blender. Combine and add to the batter. Grease two cake tins. Cut wax paper circles to line the bottoms of the tins. Pour in the batter until the tins are three-quarters full. To bake: Place the tins on the middle rack of the oven. Place a separate pan filled with tap water on the rack beneath. Bake for 1 to 2 hours, until the cake starts to pull away from the side of the pan and a knife inserted into the middle comes out dry. Depends on oven, tin size, and weather.

Oedipa spent the next several days in and out of libraries and earnest discussions with Emory Bortz and Genghis Cohen. She feared a little for their security in view of what was happening to everyone else she knew. The day after reading Blobb's Peregrinations she, with Bortz, Grace, and the graduate students, attended Randolph Driblette's burial, listened to a younger brother's helpless, stricken eulogy, watched the mother, spectral in afternoon smog, cry, and came back at night to sit on the grave and drink Napa Valley muscatel, which Driblette in his time had put away barrels of. There was no moon, smog covered the stars, all black as a Tristero rider. Oedipa sat on the earth, ass getting cold, wondering whether, as Driblette had suggested that night from the shower, some version of herself hadn't vanished with him. Perhaps her mind would go on flexing psychic muscles that no longer existed; would be betrayed and mocked by a phantom self as the amputee is by a phantom limb. Someday she might replace whatever of her had gone away by some prosthetic device, a dress of a certain color, a phrase in a ' letter, another lover. She tried to reach out, to whatever coded tenacity of protein might improbably have held on six feet below, still resisting decay-any stubborn quiescence perhaps gathering itself for some last burst, some last scramble up through earth, just-glimmering, holding together with its final strength a transient, winged shape, needing to settle at once in the warm host, or dissipate forever into the dark. If you come to me, prayed Oedipa, bring your memories of the last night. Or if you have to keep down your payload, the last five minutes-that may be enough. But so I'll know if your walk into the sea had anything to do with Tristero. If they got rid of you for the reason they got rid of Hilarius and Mucho and Metzger-maybe because they thought I no longer needed you. They were wrong. I needed you. Only bring me that memory, and you can live with me for whatever time I've got. She remembered his head, floating in the shower, saying, you could fall in love with me. But could she have saved him? She looked over at the girl who'd given her the news of his death. Had they been in love? Did she know why Driblette had put in those two extra lines that night? Had he even known why? No one could begin to trace it. A hundred hangups, permuted, combined-sex, money, illness, despair with the history of his time and place, who knew. Changing the script had no clearer motive than his suicide. There was the same whimsy to both. Perhaps-she felt briefly penetrated, as if the bright winged thing had actually made it to the sanctuary of her heart-perhaps, springing from the same slick labyrinth, adding those two lines had even, in a way never to be explained, served him as a rehearsal for his night's walk away into that vast sink of the primal blood the Pacific. She waited for the winged brightness to announce its safe arrival. But there was silence. Driblette, she called. The signal echoing down twisted miles of brain circuitry. Driblette! But as with Maxwell's Demon, so now. Either she could not communicate, or he did not exist.

Recognize the Costs of Avoiding Feedback When people avoid feedback, they miss out on benefits (covered earlier) and incur costs. For example, you might worry for longer than you need to about how your work will be perceived. Do you tend to think about the potential pain of getting feedback more than you think about the costs of avoiding it? If yes, you can consciously correct for this thinking bias. You might notice that this bias is another example of a principle we discussed earlier, in the chapter on hesitation: Anxious people tend to think about the potential harm of acting more than the potential harm of not acting. Experiment: To get some big-picture perspective on what avoiding feedback has cost you, try answering the following questions. Write down one specific example of each. If you can’t think of answers, let the questions marinate for a day or two. --Have you avoided seeking feedback early on only to later realize that earlier feedback would’ve saved you from continuing down the wrong track for so long? When? --Have you avoided feedback only to later realize your fears of negative feedback were unjustified? How long did you worry unnecessarily? What was that like for you? --Have you had times when your predictions of negative feedback came true, but it was a much milder experience than you’d anticipated? Have you had an experience where you realized that making the required changes was much easier than you thought, and you had endured extra worry for no reason? --What cool opportunities have you opted out of because you didn’t want to expose yourself to even the possibility of negative feedback?

The Master's Eyes Shining with Secrets Those bells ringing on the mist-covered mountain signify that the Master of the Temple is dead. The fact of the matter is that the monks there finally killed him. It seems that a few years ago the Master of the Temple began to exhibit some odd and very unpleasant forms of behavior. He apparently lost all sense of earthly decorum, even losing control over his own body. At one point an extra head sprouted from the side of the Master's neck, and this ugly little thing started to issue all sorts of commands and instructions to the monks which only their lofty sense of decency and order prevented them from carrying out. Eventually the Master of the Temple was confined to a small room in an isolated part of the monastery. There, this once wise and beloved teacher was looked after like an animal. For several years the monks put up with the noises he made, the diverse shapes he took. Finally, they killed him. It is whispered among students of enlightenment that one may achieve a state of being in which enlightenment itself loses all meaning, with the consequence that one thereby becomes subject to all manner of strange destinies. And the monks? After the assassination they scattered in all directions. Some hid out in other monasteries, while others went back to live among the everyday inhabitants of this earth. But it was not as if they could escape their past by fleeing it, no more than they could rid themselves of their old master by killing him. For even after the death of his material self, the Master of the Temple sought out those who were once under his guidance; and upon these unhappy disciples he now bestowed, somewhat insistently, his terrible illumination.

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

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

unless we’re missing our guess, your life and the gospel probably haven’t always felt in sync on a lot of days, in most of the years since. After the emotional scene with the trembling chin and the wadded-up Kleenexes, where you truly felt the weight of your own sin and the Spirit’s conviction, you’ve had a hard time consistently enjoying and experiencing what God’s supposedly done to remedy this self-defeating situation. Even on those repeat occasions when you’ve crashed and burned and resolved to do better, you’ve typically only been able, for a little while, to sit on your hands, trying to stay in control of yourself by rugged determination and brute sacrifice (which you sure hope God is noticing and adding to your score). But you’ll admit, it’s not exactly a feeling of freedom and victory. And anytime the wheels come off again, as they often do, it just feels like the same old condemnation as before. Devastating that you can’t crack the code on this thing, huh? You were pretty sure that being a Christian was supposed to change you—and it has. Some. But man, there’s still so much more that needs changing. Drastic things. Daily things. Changes in your habits, your routines, in your choices and decisions, changes to the stuff you just never stop hating about yourself, changes in what you do and don’t do . . . and don’t ever want to do again! Changes in how you think, how you cope, how you ride out the guilt and shame when you’ve blown it again. How you shoot down those old trigger responses—the ones you can’t seem to keep from reacting badly to, even after you keep telling yourself to be extra careful, knowing how predictably they set you off. Changes in your closest relationships, changes in your work habits, changes that have just never happened for you before, the kind of changes that—if you can ever get it together—might finally start piling up, you think, rolling forward, fueling some fresh momentum for you, keeping you moving in the right direction. But then—stop us if you’ve heard this one before . . . You barely if ever change. And come on, shouldn’t you be more transformed by now? This is around the point where, when what you’ve always thought or expected of God is no longer squaring with what you’re feeling, that you start creating your own cover versions of the gospel, piecing together things you’ve heard and believed and experimented with—some from the past, some from the present. You lay down new tracks with a gospel feel but, sadly, not always a lot of gospel truth.

May God’s people never eat rabbit or pork (Lev. 11:6–7)? May a man never have sex with his wife during her monthly period (Lev. 18:19) or wear clothes woven of two kinds of materials (Lev. 19:19)? Should Christians never wear tattoos (Lev. 19:28)? Should those who blaspheme God’s name be stoned to death (Lev. 24:10–24)? Ought Christians to hate those who hate God (Ps. 139:21–22)? Ought believers to praise God with tambourines, cymbals, and dancing (Ps. 150:4–5)? Should Christians encourage the suffering and poor to drink beer and wine in order to forget their misery (Prov. 31:6–7)? Should parents punish their children with rods in order to save their souls from death (Prov. 23:13–14)? Does much wisdom really bring much sorrow and more knowledge more grief (Eccles. 1:18)? Will becoming highly righteous and wise destroy us (Eccles. 7:16)? Is everything really meaningless (Eccles. 12:8)? May Christians never swear oaths (Matt. 5:33–37)? Should we never call anyone on earth “father” (Matt. 23:9)? Should Christ’s followers wear sandals when they evangelize but bring no food or money or extra clothes (Mark 6:8–9)? Should Christians be exorcising demons, handling snakes, and drinking deadly poison (Mark 16:15–18)? Are people who divorce their spouses and remarry always committing adultery (Luke 16:18)? Ought Christians to share their material goods in common (Acts 2:44–45)? Ought church leaders to always meet in council to issue definitive decisions on matters in dispute (Acts 15:1–29)? Is homosexuality always a sin unworthy of the kingdom of God (1 Cor. 6:9–10)? Should unmarried men not look for wives (1 Cor. 7:27) and married men live as if they had no wives (1 Cor. 7:29)? Is it wrong for men to cover their heads (1 Cor. 11:4) or a disgrace of nature for men to wear long hair (1 Cor. 11:14)? Should Christians save and collect money to send to believers in Jerusalem (1 Cor. 16:1–4)? Should Christians definitely sing psalms in church (Col. 3:16)? Must Christians always lead quiet lives in which they work with their hands (1 Thess. 4:11)? If a person will not work, should they not be allowed to eat (2 Thess. 3:10)? Ought all Christian slaves always simply submit to their masters (reminder: slavery still exists today) (1 Pet. 2:18–21)? Must Christian women not wear braided hair, gold jewelry, and fine clothes (1 Tim. 2:9; 1 Pet. 3:3)? Ought all Christian men to lift up their hands when they pray (1 Tim. 2:8)? Should churches not provide material help to widows who are younger than sixty years old (1 Tim. 5:9)? Will every believer who lives a godly life in Christ be persecuted (2 Tim. 3:12)? Should the church anoint the sick with oil for their healing (James 5:14–15)? The list of such questions could be extended.

STRAWBERRY SHORTBREAD BAR COOKIES Preheat oven to 350 degrees F., rack in the middle position.   Hannah’s 1st Note: These are really easy and fast to make. Almost everyone loves them, including Baby Bethie, and they’re not even chocolate! 3 cups all purpose flour (pack it down in the cup when you measure it) ¾ cup powdered (confectioner’s) sugar (don’t sift un- less it’s got big lumps) 1 and ½ cups salted butter, softened (3 sticks, 12 ounces, ¾ pound) 1 can (21 ounces) strawberry pie filling (I used Comstock)*** *** - If you can’t find strawberry pie filling, you can use another berry filling, like raspberry, or blueberry. You can also use pie fillings of larger fruits like peach, apple, or whatever. If you do that, cut the fruit pieces into smaller pieces so that each bar cookie will have some. I just put my apple or peach pie filling in the food processor with the steel blade and zoop it up just short of being pureed. I’m not sure about using lemon pie filling. I haven’t tried that yet. FIRST STEP: Mix the flour and the powdered sugar together in a medium-sized bowl. Cut in the softened butter with a two knives or a pastry cutter until the resulting mixture resembles bread crumbs or coarse corn meal. (You can also do this in a food processor using cold butter cut into chunks that you layer between the powdered sugar and flour mixture and process with the steel blade, using an on-and-off pulsing motion.) Spread HALF of this mixture (approximately 3 cups will be fine) into a greased (or sprayed with Pam or another nonstick cooking spray) 9-inch by 13-inch pan. (That’s a standard size rectangular cake pan.) Bake at 350 degrees F. for 12 to 15 minutes, or until the edges are just beginning to turn golden brown. Remove the pan to a wire rack or a cold burner on the stove, but DON’T TURN OFF THE OVEN! Let the crust cool for 5 minutes. SECOND STEP: Spread the pie filling over the top of the crust you just baked. Sprinkle the crust with the other half of the crust mixture you saved. Try to do this as evenly as possible. Don’t worry about little gaps in the topping. It will spread out and fill in a bit as it bakes. Gently press the top crust down with the flat blade of a metal spatula. Bake the cookie bars at 350 degrees F. for another 30 to 35 minutes, or until the top is lightly golden. Turn off the oven and remove the pan to a wire rack or a cold burner to cool completely. When the bars are completely cool, cover the pan with foil and refrigerate them until you’re ready to cut them. (Chilling them makes them easier to cut.) When you’re ready to serve them, cut the Strawberry Shortbread Bar Cookies into brownie-sized pieces, arrange them on a pretty platter, and if you like, sprinkle the top with extra powdered sugar.

The Enchanted Broccoli Forest. Oh, what a pleasure that was! Mollie Katzen's handwritten and illustrated recipes that recalled some glorious time in upstate New York when a girl with an appetite could work at a funky vegetarian restaurant and jot down some tasty favorites between shifts. That one had the Pumpkin Tureen soup that Margo had made so many times when she first got the book. She loved the cheesy onion soup served from a pumpkin with a hot dash of horseradish and rye croutons. And the Cardamom Coffee Cake, full of butter, real vanilla, and rich brown sugar, said to be a favorite at the restaurant, where Margo loved to imagine the patrons picking up extras to take back to their green, grassy, shady farmhouses dotted along winding country roads. Linda's Kitchen by Linda McCartney, Paul's first wife, the vegetarian cookbook that had initially spurred her yearlong attempt at vegetarianism (with cheese and eggs, thank you very much) right after college. Margo used to have to drag Calvin into such phases and had finally lured him in by saying that surely anything Paul would eat was good enough for them. Because of Linda's Kitchen, Margo had dived into the world of textured vegetable protein instead of meat, and tons of soups, including a very good watercress, which she never would have tried without Linda's inspiration. It had also inspired her to get a gorgeous, long marble-topped island for prep work. Sometimes she only cooked for the aesthetic pleasure of the gleaming marble topped with rustic pottery containing bright fresh veggies, chopped to perfection. Then Bistro Cooking by Patricia Wells caught her eye, and she took it down. Some pages were stuck together from previous cooking nights, but the one she turned to, the most splattered of all, was the one for Onion Soup au Gratin, the recipe that had taught her the importance of cheese quality. No mozzarella or broken string cheeses with- maybe- a little lacy Swiss thrown on. And definitely none of the "fat-free" cheese that she'd tried in order to give Calvin a rich dish without the cholesterol. No, for this to be great, you needed a good, aged, nutty Gruyère from what you couldn't help but imagine as the green grassy Alps of Switzerland, where the cows grazed lazily under a cheerful children's-book blue sky with puffy white clouds. Good Gruyère was blocked into rind-covered rounds and aged in caves before being shipped fresh to the USA with a whisper of fairy-tale clouds still lingering over it. There was a cheese shop downtown that sold the best she'd ever had. She'd tried it one afternoon when she was avoiding returning home. A spunky girl in a visor and an apron had perked up as she walked by the counter, saying, "Cheese can change your life!" The charm of her youthful innocence would have been enough to be cheered by, but the sample she handed out really did it. The taste was beyond delicious. It was good alone, but it cried out for ham or turkey or a rich beefy broth with deep caramelized onions for soup.

Even after baking that afternoon while Dre covered the counter, she'd been left with very few cupcakes to refrigerate overnight, as she routinely did, selling them as day olds the next day, for a reduced price. She still had fresh frozen extra batches of unfrosted cupcakes, her base vanilla bean cake and semi-sweet chocolate, which she'd thaw, then pipe fresh frosting on in the morning. Even with those she'd still be behind with her freshly baked trademark flavors, no matter how early a start she got. She'd whipped up some of those frostings this evening, but everything else would have to be made fresh from scratch in the morning. She should be in bed, sleeping. Not standing in the shop kitchen, experimenting with a pavlova roulade she didn't need and couldn't sell. But therapy was therapy, and she needed that, too.

How can you make that happen on a regular basis? Try to sleep during the same hours each night (e.g., 11 p.m. to 7 a.m.); this routine will help you develop a sleep rhythm. Don’t have dinner after 8 p.m., or you may have digestive problems when you get into bed for the night. Install effective window coverings to keep your bedroom very dark. Take extra care to eliminate blue light coming from cell phones, clocks, and so forth, as blue light is especially disruptive to the hormones that make you feel sleepy. Last, keep a pad of paper on the nightstand next to your bed. I sometimes cannot fall asleep until I have cleared my mind by jotting down reminders of things to do or ideas to explore.

When I went to Amherst, I valued my pastoral role as dean as part of a complex web of responsibilities to faculty, students, and the long-term integrity of the institution. I had not foreseen that the stereotype of nurturance would be used as a weapon. It is a double-sided blade that is turned only against women: my colleagues were equally ready to condemn faculty women for being too nurturant, and for not being nurturant enough. I also had not anticipated the extra burdens that went with meeting the expectation of nurturance. The president, for instance, had a wife, several secretaries, and a personal assistant, yet he still demanded a disproportionate amount of caretaking. Although he wouldn’t ask me to bring him cups of coffee or perform personal errands, he would ask me to support his morale, cover for him when he was unprepared, prevent his impulsive actions, and listen to him let off steam or think out loud for hours at a time. These were tasks he automatically expected of women, but he also demanded them, to a lesser degree, from the men around him. Yet he appeared to have no sense that he had some caretaking responsibility for his staff, who used to end up in my office, expecting me to nurse them back to self-respect. It took a lot of us to care for the president and keep him in good running order, at the cost of neglecting other responsibilities. Some of his need was a legitimate balance to the strains of his position; some of it was a habit of being indulged that made me wish parents could rear their children without such a core of neediness and without the expectation that others could be used to fill it.

Filming wildlife documentaries couldn’t have happened without John Stainton, our producer. Steve always referred to John as the genius behind the camera, and that was true. The music orchestration, the editing, the knowledge of what would make good television and what wouldn’t--these were all areas of John’s clear expertise. But on the ground, under the water, or in the bush, while we were actually filming, it was 100 percent Steve. He took care of the crew and eventually his family as well, while filming in some of the most remote, inaccessible, and dangerous areas on earth. Steve kept the cameraman alive by telling him exactly when to shoot and when to run. He orchestrated what to film and where to film, and then located the wildlife. Steve’s first rule, which he repeated to the crew over and over, was a simple one: Film everything, no matter what happens. “If something goes wrong,” he told the crew, “you are not going to be of any use to me lugging a camera and waving your other arm around trying to help. Just keep rolling. Whatever the sticky situation is, I will get out of it.” Just keep rolling. Steve’s mantra. On all of our documentary trips, Steve packed the food, set up camp, fed the crew. He knew to take the extra tires, the extra fuel, the water, the gear. He anticipated the needs of six adults and two kids on every film shoot we ever went on. As I watched him at Lakefield, the situation was no different. Our croc crew came and went, and the park rangers came and went, and Steve wound up organizing anywhere from twenty to thirty people. Everyone did their part to help. But the first night, I watched while one of the crew put up tarps to cover the kitchen area. After a day or two, the tarps slipped, the ropes came undone, and water poured off into our camp kitchen. After a full day of croc capture, Steve came back into camp that evening. He made no big deal about it. He saw what was going on. I watched him wordlessly shimmy up a tree, retie the knots, and resecure the tarps. What was once a collection of saggy, baggy tarps had been transformed into a well-secured roof. Steve had the smooth and steady movements of someone who was self-assured after years of practice. He’d get into the boat, fire up the engine, and start immediately. There was never any hesitation. His physical strength was unsurpassed. He could chop wood, gather water, and build many things with an ease that was awkwardly obvious when anybody else (myself, for example) tried to struggle with the same task. But when I think of all his bush skills, I treasured most his way of delivering up the natural world. On that croc research trip in the winter of 2006, Steve presented me with a series of memories more valuable than any piece of jewelry.

U4NBA News: Notice The Version Of NBA 2K18 Is For You NBA 2K18 is scheduled to debut on store shelves until September 15th for those that who pre-order. It'll come to Xbox One, PS4, Windows PCs and mobile. You must have noticed some NBA 2K18 version informations to help you to decide which version of NBA 2K18 is the one to pre-order now or purchase on release day. NBA 2K18 Standard Edition NBA 2K18 Standard Edition is for mild fans of the series that don't care as much about Virtual Currency as they do getting access four-days before everyone else. Standard Edition is $59.99. Buyers get 5,000 in Virtual Currency, 10 Weeks of MyTeam Packs and some MyTeam themed cosmetic items for use in the game. This version will come to the Xbox 360, Xbox One, PS4, PS3, PCs and the Nintendo Switch. This version of the game gets you access to the NBA 2K18 Early Tip-Off Weekend, provided you place a pre-order before September 15th. Also Read: Kyrie Irving Will Grace The Cover Of The Standard Edition Of NBA 2K18 NBA 2K18 Legend Edition NBA 2K18 Legend Edition is the upgraded version of the standard game and the version is for big-time fans of Shaq. It’s also for anyone that loves MyCareer and wants an early jumpstart to their character. It doesn’t come with any exclusive features. Instead, it packs Virtual Currency that could make starting out in MyCareer a little easier. Legend Edition is $99.99. There's 100,000 in Virtual Currency included with Legend Edition. Again, you can use Virtual Currency to buy upgrades for your character in the game. The more Virtual Currency you have, the easier it’ll be to get extras in MyCareer. Character add-ons include a Shaq Championship Ring, Shaq Attaq shoes, Shaq Jerseys and Shaq clothing. There are 20 weeks of MyTeam Packs instead of the 10 that the basic version comes with. Physical copies of this game come with 5 Panini cards, Shaq MyTeam Stickers and a poster. Xbox One, PS4, PCs and the Nintendo Switch will get this version. This version qualifies for Early Tip-Off Weekend. NBA 2K18 Legend Edition Gold NBA 2K18 Legend Edition Gold is for the player that enjoys the series year after year and will find themselves spending hours across MyCareer and MyTeam modes for a long time. It’s also for the fan that loves basketball games and doesn’t have a lot of free time to dump into the game to earn Virtual Currency. This version costs $149.99, the most that any version of the game does. Shoppers get 250,000 in Virtual Currency when they buy Legend Edition Gold. There's 40 weekly MyTeam Packs. Developers guaranteed that players who own those packs can get at least one of Shaq and a TEAM 2K Card. Buyers also get the Shaq Attaq Shoes, the championship ring and Shaq Themed Jerseys and apparel. Physical add-ons include a poster, 10 Panini Cards, Shaq MyTeam Stickers and a lenticular printing. Nintendo Switch, Xbox One, Windows PCs and PS4 will get this version. The game qualifies for Early Tip-Off Weekend. In order meet player's demand for NBA 2K18 MT during Early Tip-Off Weekend, we decide to bring forward the activity where offers coupon code "NBA2017". You can buy NBA 2K18 MT from now on to gain up to 5% off.

Bara Brith Cake (Recipe inspired by the Welsh Board of Tourism site, visitwales.com.) 1 pound of self-rising flour 1 teaspoon of spices (allspice, cinnamon, nutmeg, a pinch of clove, ginger) 6 ounces of brown sugar 1 medium-sized egg 1 tablespoon of orange zest (lemon zest works too) 2 tablespoons of orange juice 1 tablespoon of honey (you can substitute 2 tablespoons of marmalade for the juice and honey) 10½ fluid ounces of cold tea 1 pound mixed dried fruit (you can substitute fresh grated ginger for 2 tablespoons of this mixture) Extra honey for glazing Put the mixed dried fruit in a bowl, pour the tea over it, cover, and leave to soak overnight (you can replace ¼ of the tea with whiskey). The next day, mix the sugar, egg, orange juice, orange zest, and honey and add to the fruit mix. Sift in the flour and spices and mix well. Pour the mixture into a 2-pint loaf pan. Bake for 1 hour and 45 minutes at 325 degrees. The cake should be golden and firm to the touch in the middle. Baste the cake with honey while it’s still warm, then allow it to cool.

firm, nonslip blanket, yoga mat, beach towel, or exercise or camping mat can be used to lie on. A thin (one- to three-inch) cushion or pillow can support your head and maintain the neck’s natural arch. Be careful: a thick pillow easily creates tension in the neck and this is to be avoided. An eye pillow, wash cloth, or scarf can cover your eyes. Even though your eyes will be closed, the extra darkness and weight of the eye cover enhances relaxation significantly. It calms the brain and reduces restlessness by preventing unnecessary eye movements. Do not cover your nose. Firm bolsters or pillows can be used to support your back and legs. Cover up with a cozy blanket to keep warm. Your body temperature is likely to drop during deep relaxation. Getting cold is a nuisance.

Know who will be assuming the risk in advance. Talk to your insurance agent first and get informed as to exactly what will be covered when you rent vans. You have made an investment in your agent as your expert. Follow the advice given and do not deviate. While the decision to accept or decline the extra coverage products will ultimately be yours, you should arm yourself so that the rental firm cannot just sell you everything in their arsenal without you realizing it. Call the rental office in advance and get an explanation of the coverage products. Decide before pickup!

My palm covered the spot directly below his sternum, where an extra vibration pulsed. “What is this?” I whispered, looking up at him. “It is my zural heart.” His deep voice rumbled even when

My palm covered the spot directly below his sternum, where an extra vibration pulsed. 'What is this?' I whispered, looking up at him. 'It is my zural heart.' His deep voice rumbled even when he spoke softly, and his hand covered mine. 'It beats only for you, my mate.

It’d been a while since my mother last warned me about a dream. She often transcribed them in her journals and consulted her notes at a later date. Though she was a devout Christian most of the time, she also covered her bases. She noted dates murmured by ancestors, and after an earthquake, burglary, mugging, the LA Riots, or one of Chris’s more upsetting episodes, she’d consult this almanac of predetermined disaster and cluck her tongue. I asked her why she didn’t take extra care on those days if she knew something was going to happen. She explained, “We can’t live in fear, waiting for tragedy. I write these dates not to warn myself, but to console myself after the fact, that there was nothing I could do to prevent it.

Steamy Sauté: Garlicky Green Beans Serves 6 generously Steamy sautéing is a method for vegetables that are a little bit too dense to sauté directly. By cooking them with water for a few minutes before turning up the heat and letting them brown, you’ll ensure they’re cooked all the way through. 2 pounds fresh green beans, yellow wax beans, Romano beans, or haricots verts, trimmed Salt 2 tablespoons extra-virgin olive oil 3 garlic cloves, minced Set your largest frying pan over medium-high heat and bring 1/2 cup of water to a simmer. Add the green beans, season with a couple generous pinches of salt, and cover, removing the lid every minute or so to stir the beans. When they are almost completely tender, about 4 minutes for haricots verts and 7 to 10 minutes for more mature beans, tip any remaining water out of the pan, using the lid to keep in the beans. Return the pan to the stove, increase the flame to high, and dig a little hole in the center of the pan. Pour the olive oil into the hole and add the garlic. Let the garlic sizzle gently for about 30 seconds, until it releases an aroma, and immediately toss it with the beans before it has a chance to take on any color. Remove from the heat. Taste, adjust seasoning, and serve immediately.

Now!’ Marvin interjected. ‘You must all be wondering why I invited you here. Well, you know why you’re here, Arthur; and I assume you’ve explained a little about the club to our members—’ ‘We’re looking at alternative truths, right?’ Bedivere asked. ‘The darker side to Britain, and all that.’ ‘Yes, yes, Bedivere, we shall cover that. We shall look at Europe, why we left and why ultimately the EU was disbanded; we shall look at the tragic situation in the United States, and we shall look at the abandonment of the Commonwealth states and the blight of Indonesia. But as well as that we shall also be looking closer to home, at our own histories, and I use the plural intentionally; at the rising rebels in the old Celtic countries, at the redefinition of New National Britain’s borders, and at our absolute ruler himself, George Milton, who thus far has used all his electoral power to claw hold of democratic immunity, whose Party has long since been a change-hand, change-face game of musical chairs with the same policies and people from one party to the next. This brings me to my former point of why I invited you here: because I believe that you three are the smartest, the most open, the most questioning, and that you will benefit most from hearing things from an alternative viewpoint—not always my own, and not always comfortable—that the three of you may one day take what you have learned here and remember it when the world darkens, and this country truly forgets that which it once was.’ There was a deep silence. Even Arthur, who was used to Marvin’s tangential speeches, was momentarily confounded, and in the quiet that followed he observed Bedivere to see what he thought of this side to their teacher. His eyes then slipped to Morgan, and he was surprised to find that she was transfixed. ‘But I must stress to all of you, it is my job at risk in doing this, my life at stake. So when you speak of this, speak only amongst yourselves, and tell no one what it is we discuss here. Understood?’ There was a series of dumbstruck nods of consent. Bedivere cleared his throat with a small cough. ‘And here I thought this was just going to be an extra-curricular history club,’ he joked.

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

Therefore, stick to stocks with an IV between 30 and 50% and until you have a great deal of experience with the wheel, avoid entering trades when the VIX is above 30.

The familiar cooking warmth coming from the booths soothed my anxious thoughts, like entering a labyrinth of barbecued, breaded, deep-fried treats. Acarajé bursting with shrimp. Grilled fish covered in lime juice and raw onion rings. Coxinhas loaded with shredded chicken and potato. Pastéis heavy with extra minced meat and olives. Coconut and cheese tapioca. Crepe sticks, too, prepared on demand right before the customers' eyes, the batter cooked like a waffle and filled with chocolate and doce de leite.

Because I’m feeling extra spicy and because Pacey instills such bold confidence in me, I turn on my nightstand light, flip my phone to camera mode and drag down my tank top so my breasts are almost entirely exposed, leaving just my nipples covered. Leaving my face out of the picture, I send it to him.

SAUSAGE PAPPARDELLE FENNEL SEEDS, CHIANTI, GARLIC, TOMATO & PARSLEY SERVES 1 | TOTAL 14 MINUTES 4½ oz fresh lasagne sheets 1 clove of garlic ½ a bunch of Italian parsley (½ oz) 1 pork or veggie sausage 1 teaspoon fennel seeds Chianti or other Italian red wine ¾ cup passata (strained tomatoes) Parmesan cheese, for grating Boil the kettle. Cut the lasagne sheets lengthways into 1¼-inch strips to make pappardelle. Peel and finely slice the garlic. Finely chop the top leafy half of the parsley, then the stalks, keeping them separate. Put an 11-inch frying pan on a high heat. Once hot, put a little drizzle of olive oil into the pan, then squeeze the sausagemeat out of the skin into the pan, breaking it up with your spoon (if using a veggie sausage, crumble or slice). Fry and stir for 2 minutes, then add the garlic, parsley stalks and fennel seeds. Once lightly golden, add a good splash of red wine, let it cook away, then add the passata and scatter the pasta into the pan. Carefully pour in enough boiling kettle water to just cover the pasta – about 1¼ cups. Let it bubble away for 4 minutes, or until the pasta has absorbed most of the water and you’ve got a nice rich sauce, stirring regularly and loosening with an extra splash of water, if needed. Turn the heat off, stir in the parsley leaves, then season to perfection. Finish with a grating of Parmesan and a kiss of extra virgin olive oil, if you like.

The securities lending business boils down to one concept: exchanging a security that someone needs for a different security or cash. The business is driven by the need of the dealer community to cover short positions, be it in stocks, Treasurys, agencies, corporate bonds, ADRs, or even ETFs. When a dealer is looking to cover a short position, they first check what are colloquially known as the “sec lenders.” The securities lending group will pull the security out of the end-user portfolio and lend it into the Repo market. When a securities lending group loans a security, they either receive cash or bonds in return. If they receive cash, they reinvest the cash. If they receive a bond, they earn a fee on the spread between where they loan the bond and borrow the other. In the case of cash, they need to invest it. They need an investment that generates a sufficient return to make the business viable, yet, at the same time, without taking too much risk. The safest and easiest way to invest is in overnight Treasury repo. The problem is that there’s very little profit lending a Treasury and reinvesting in a Treasury. In order to enhance returns, the securities lending groups take some risk. It’s not necessarily a lot of risk, but increasing returns involves increasing risk. It can be either interest rate risk, credit risk, or liquidity risk. Technically a combination of all three is possible, too, but that’s pretty dangerous. The yield curve is upward sloping most of the time, so investing for a longer period of time generally generates a higher yield. Let’s say the overnight rate is 2.00%, the one-month rate is 2.05%, and the three-month rate is at 2.15%. Instead of reinvesting cash overnight, there’s an extra 15 basis points for investing for three months. Since the end-investor clients usually hold their bonds to maturity, there’s only a small chance they will sell a bond during that three-month period. On top of that, the securities lending groups run multi-billion dollar portfolios, so they can ladder their investments.

What kinds of Work will You do in Freelancing? What kind of work will you do in Freelancing? And to understand the type of work in freelancing, You need to have a clear idea of what freelancing is. There is no specific type of freelancing, it can be of many types, such as - Freelance Photography, Freelance Journalism, Freelance Writer, Freelance Data Entry, Freelance Logo Designer, Freelance Graphics Designer etc. There's no end to the amount of work you can do with freelancing. The most interesting thing is that you are everything in this process. There is no one to twirl over your head, you are the boss here. Even here there is no obligation to work from 9-5. Today I discuss some freelancing tasks that are popular in the freelancing sector or are done by many freelancers. For example: Data Entry: It wouldn't be too much of a mistake to say that data entry is the easiest job. Rather, it can be said without a doubt that data entry is more difficult than any other job. Data entry work basically means typing. This work is usually provided as a PDF file and is described as a 'Word type work'. Any employee can take a data entry job as a part-time job for extra income at the end of his work. Graphics Design: One of the most popular jobs in the freelancing world is graphic design. The main reasons for the popularity of this work are its attractiveness and simplicity. Everything we see online is contributed by graphics. For example, Cover pages, Newspaper, Book cover pages, advertisements and Photographs, Editing or changing the background of a picture or photo, Creating banners for advertising, Creating visiting cards, Business cards or leaflets, Designed for webpages known as (PhD), T-shirt designing, Logo designing, Making cartoons and many more. Web Design and Development: 'Web design' or 'Site design' are used interchangeably. The most important job of freelancing is web design. From the simplest to the most difficult aspects of this work, almost all types of work are done by freelancers. There are many other themes like WordPress, Elementor, Joomla, and DV that can be used to create entire sites. Sometimes coding is required to create some sites. If the web designer has coding experience or skills then there is no problem, and if not then the site creation should be done by programmers. Programming: Programming means writing some signals, codes, or symbols into a specific system. And its job is to give different types of commands or orders to the computer. If you give some command to the computer in Bengali or English, the computer will not understand it. For that want binary code or number. Just as any book is written in English, Hindi, Japanese Bengali, etc. every program is written in some particular programming language like C++, Java, etc. The written form of the program is called source code. A person who writes source code is called a programmer, coder, or developer. While writing the program, the programmer has to follow the syntax or grammar of that particular programming language. Other work: Apart from the above jobs, there are various other types of jobs that are in high demand in the freelancing sector or market. The tasks are: Writing, Article or blog post writing SEO Marketing, Digital marketing, Photo, Audio, Video Editing, Admin jobs, Software development, Translation, Affiliate marketing, IT and Networking etc. Please Visit Our Blogging Website to read more Articles related to Freelancing and Outsourcing, Thank You.

Maybe those extra pastries were because he was trying to fatten her up so he could eat her, like a fairy-tale villain. She wasn’t going back to his bakery!

He wore an inordinate amount of armor—twice as much as usual. His shins were covered by black greaves embellished with golden rising suns, their rays spearing upward toward his knees. Matching vambraces covered his wrists. He looked down at himself, his mouth twisting into a cold smile when he caught me looking at his upgraded armor. “You like it?” he purred. “I figured some extra protection was in order this morning since you're now given to hurling yourself at me like some kind of rabid feline.” “Cats scratch,” I said flatly. “I came this close to knocking you on your ass.” “In your fucking dreams, human.

Ross’s “arbitrage pricing theory” and Rosenberg’s “bionic betas” posited that the returns of any financial security are the result of several systematic factors. Although seemingly stating the obvious, this was a seminal moment in the move toward a more vibrant understanding of markets. The eclectic Rosenberg was even put on the cover of Institutional Investor in May 1978, the bald, mustachioed man depicted as a giant meditating guru with flowers in his hair, worshipped by a gathering of besuited portfolio managers. The headline was “Who Is Barr Rosenberg? And What the Hell Is He Talking About?”8 What he was talking about was how academics were beginning to classify stocks according to not just their industry or their geography, but their financial characteristics. And some of these characteristics might actually prove to deliver better long-term returns than the broader stock market. In 1973, Sanjoy Basu, a finance professor at McMaster University in Ontario, published a paper that indicated that companies with low stock prices relative to their earnings did better than the efficient-markets hypothesis would suggest. Essentially, he showed that the value investing principles espoused by Benjamin Graham in the 1930s—which revolved around buying cheap, out-of-favor stocks trading below their intrinsic worth—was a durable investment factor. By systematically buying all cheap stocks, investors could in theory beat the broader market over time. Then Banz showed the same for small caps, another big moment in the evolution of factor investing. Follow-up studies on smaller stocks in Japan and the UK showed similar results, so in 1986 DFA launched dedicated small-cap funds for those two markets as well. In the early 1990s, finance professors Narasimhan Jegadeesh and Sheridan Titman published a paper indicating that simply surfing market momentum—in practice buying stocks that were already bouncing and selling those that were sliding—could also produce market-beating returns.9 The reasons for these apparent anomalies divide academics. Efficient-markets disciples stipulate that they are the compensation investors receive for taking extra risks. Value stocks, for example, are often found in beaten-up, unpopular, and shunned companies, such as boring industrial conglomerates in the middle of the dotcom bubble. While they can underperform for long stretches, eventually their underlying worth shines through and rewards investors who kept the faith. Small stocks do well largely because small companies are more likely to fail than bigger ones. Behavioral economists, on the other hand, argue that factors tend to be the product of our irrational human biases. For example, just like how we buy pricey lottery tickets for the infinitesimal chance of big wins, investors tend to overpay for fast-growing, glamorous stocks, and unfairly shun duller, steadier ones. Smaller stocks do well because we are illogically drawn to names we know well. The momentum factor, on the other hand, works because investors initially underreact to news but overreact in the long run, or often sell winners too quickly and hang on to bad bets for far longer than is advisable.

Download mods and texture packs: Though texture packs are covered in this chapter, mods are extra bits of code that add content to the game. See the individual mods for download information.

Soapland, where a guy lies on a waterproof mattress and a woman covers them both in soapy water and slides all over him. You can pay extra for additional services

Beef & Butternut Squash Stew 6 Servings   Ingredients: 2 tablespoons olive or vegetable oil 1 pound beef stew meat, cut into 1-inch cubes 1/4 cup of flour 3 carrots, chopped 1 onion, coarsely chopped 2 cloves garlic, minced 4 cups beef stock 1 (14.5-ounce) can whole tomatoes, crushed with your hands or a potato masher 1 tablespoon Worcestershire sauce (optional) 2 bay leaves 1 teaspoon dried thyme 1 small butternut squash, peeled and cut into 1-inch cubes 1 cup frozen or canned peas 1 teaspoon salt and, plus extra 1/2 teaspoon pepper, plus extra   Directions: 1. Preheat oven to 325 degrees F. 2. Heat oil over medium-high heat in a Dutch oven, or large skillet. While the oil is heating, blot the beef cubes with a paper towel to remove the moisture (this will allow them to get nice and brown in the pan). Next, season the beef cubes with 1 teaspoon of salt, and 1/2 teaspoon of pepper. Toss the seasoned beef cubes with the flour, and then brown the beef in the hot oil. 3. Remove the browned beef from the pot with a slotted spoon, and set aside on a plate. In the same pot, cook the carrots, onion and garlic over medium heat until they have a little color (about 10 minutes,) 4. If you used a Dutch oven to brown the meat and vegetables, go ahead and return the beef to the Dutch oven and toss with the vegetables. If you browned the meat and vegetables skillet, transfer everything to an oven-proof pot or casserole dish. 5. Add the beef stock, crushed tomatoes, Worcestershire sauce, bay leaves and thyme to the pot. Cover tightly and put into the oven for 90 minutes. 6. Remove from the oven and add the butternut squash. You will want the meat and vegetables to be submerged in liquid, so add a little more water or stock to the pot if needed. Give everything a stir, and cover, this time leaving the lid slightly ajar so that the steam can escape. Return to the oven for another 60 minutes, or until beef and squash are tender. 7. Remove from the oven and stir the peas into the hot stew. Allow the stew to cool for about 15 minutes before serving. Add salt and pepper, to taste.

Stuffed zucchini This is a bastardized version of a Turkish original. Serve it cold, just above fridge temperature, with goat’s-milk yogurt. Serves 6 as a starter 1 medium onion, finely chopped 1 tbsp olive oil 2/3 cup short-grain rice 2 tbsp currants 1 tbsp pine nuts 2 tbsp chopped parsley, plus extra to garnish 1/2 tsp dried mint 1/2 tsp ground allspice 1/4 tsp ground cinnamon 1/4 tsp ground cloves 3 tbsp lemon juice 3 medium zucchini 3/4 cup boiling water 11/2 tbsp sugar salt and black pepper Sauté the onion in the oil until softened. Add the rice, currants, pine nuts, parsley, mint, spices and half the lemon juice. Continue cooking on low heat for 5 minutes, stirring occasionally. Halve the zucchini lengthways along the center and use a spoon to scoop out some of the flesh to make “boats.” Place them in a shallow saucepan that is large enough to accommodate them side by side. Fill them with the rice stuffing. Pour the boiling water, remaining lemon juice, sugar and some salt around the zucchini. The liquid should not come as high as the filling. Simmer, covered, for 30 to 40 minutes, basting the filling occasionally with the cooking juices. The zucchini are ready when the rice is al dente and almost all the juices have evaporated. Allow to cool down completely before refrigerating. Garnish with chopped parsley when serving.

There was a moment of silence.   Then I let out a terrifying scream.   RAAAAGHHHHHH!!!!!   Everyone covered their ears and closed their eyes.   I took that opportunity to escape and fly off. I was flying extra slow because there was a huge sword in my chest. But thankfully, no one else could fly, so they couldn’t follow me.   I took a moment to pull the sword out of my chest, and then

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

there would be no surprises, and the Jacuzzi was just a big bathtub with a few extra jets of water, loud enough that it could cover over just about any cries of despair. ★★★★ (Posted 9/8/2012)

Lentil-Mushroom Burgers For any reluctant vegan who worries that nothing will ever replace the taste or texture of a juicy beef patty, consider the lentil burger. It might not matter so much that lentils are an excellent source of protein, that they are one of the fastest-cooking legumes, or that they are consumed in large quantities all over Europe, Asia, and Africa (even Idaho!). What will impress you is how tender, juicy, and “meaty” they taste. I grew up grilling over campfires, and I know burgers. These are as delicious as they come. Sometimes I’ll even take a few patties with me on long training runs and races.        1 cup dried green lentils (2¼ cups cooked)      2¼ cups water      1 teaspoon dried parsley      ¼ teaspoon black pepper      3 garlic cloves, minced      1¼ cups finely chopped onion      ¾ cup finely chopped walnuts      2 cups fine bread crumbs (see Note)      ½ cup ground flax seed (flax seed meal)      3 cups finely chopped mushrooms   1½ cups destemmed, finely chopped kale, spinach, or winter greens      2 tablespoons coconut oil or olive oil      3 tablespoons balsamic vinegar      2 tablespoons Dijon mustard      2 tablespoons nutritional yeast      1 teaspoon sea salt      ½ teaspoon black pepper      ½ teaspoon paprika   In a small pot, bring the lentils, water, parsley, 1 garlic clove, and ¼ cup of the onion to a boil. Reduce heat and simmer, partially covered, for 35 to 40 minutes, until the water is absorbed and the lentils are soft. While the lentils are cooking, combine the walnuts, bread crumbs, and flax seed in a bowl. Add the nutritional yeast, salt, pepper, and paprika and mix well. Sauté the remaining onion, remaining garlic, the mushrooms, and greens in the oil for 8 to 10 minutes, then set aside. Remove the lentils from the heat, add the vinegar and mustard, and mash with a potato masher or wooden spoon to a thick paste. In a large mixing bowl, combine the lentils, sautéed veggies, and bread crumb mixtures, and mix well. Cool in the refrigerator for 15 to 30 minutes or more. Using your hands, form burger patties to your desired size and place on waxed paper. Lightly fry in a seasoned skillet, broil, or grill until lightly browned and crisp, 3 to 5 minutes on each side. Extra uncooked patties can be frozen on wax paper in plastic bags or wrapped individually in aluminum foil, making for a quick dinner or wholesome burger for the next barbecue.   MAKES A DOZEN 4-INCH DIAMETER BURGERS   NOTE: To make the bread crumbs, you’ll need about half of a loaf of day-old bread (I use Ezekiel 4:9). Slice the bread, then tear or cut into 2- to 3-inch pieces and chop in a food processor for 1 to 2 minutes, until a fine crumb results. The walnuts can also be chopped in the food processor with the bread.  

Very sexy, babe,” Sierra says, eyeing Doug’s Speedo. Doug is walking like a penguin, waddling while trying to get comfortable. “I swear to God I’m taking these off as soon as I get in the hot tub. They’re choking my balls.” “TMI,” Brittany chimes in, covering her ears with her palms. She’s wearing a yellow bikini, leaving very little to the imagination. Does she realize she looks like a sunflower, ready to rain sunshine on all who look down upon her? Doug and Sierra climb into the tub. I hop into the tub and sit beside Brittany. I’ve never been in a hot tub before, and am not sure about hot-tub protocol. Are we going to sit here and talk, or do we break off into couples and make out? I like the second option, but Brittany looks nervous. Especially when Doug tosses his Speedo out of the tub. I wince. “Come on, man.” “What? I want to be able to have kids one day, Fuentes. That thing was cutting off my circulation.” Brittany hops out of the tub and pulls a towel around her. “Let’s go inside, Alex.” “You guys can stay in here,” Sierra says. “I’ll make him put the marble bag back on.” “Forget it. You two enjoy the tub. We’ll be inside,” Brittany says. When I’m out of the tub, Brittany hands me an extra towel. I put my arm around her as we walk to the cabin. “You okay?” “Absolutely. I was thinking you were upset.” “I’m cool. But…” Inside, I pick up a blown-glass figurine and study it. “Seein’ this house, this life…I want to be here with you, but I look around and realize this will never be me.” “You’re thinking too much.” She kneels on the carpet and pats the floor. “Come here and lie on your stomach. I know how to give Swedish massages. It’ll relax you.” “You’re not Swedish,” I say. “Yeah, well, neither are you. So if I do it wrong you’ll never know the difference.” I lie next to her. “I thought we were gonna take this relationship slow.” “A back rub is harmless.” My eyes roam over her kick-ass bikini-covered bod. “I’ll have you know I’ve been intimate with girls wearin’ a lot more.” She slaps me on the butt. “Behave yourself.

You see … I know nuclear warheads have a bum rap in our culture—radiation, nuclear winter, massive extinction, sad little doll heads lying in the gutter covered with bits of black muck. But to watch one exploding in real life is insanely fucking awesome. Yes. It is true. I wouldn’t have believed it if I hadn’t seen it myself, snacking on saltines and drinking Arrowhead bottled water while our plane circled a heaving, pulsating, smoking-hot 15-kiloton explosion, with Neal pointing out little sparkling patches on the ocean where extra-dense bits of plastic trash were blipping into a green eco-friendly solution for a better tomorrow. Yes, yes, I know, I know. Atomic weapons. Charred little kittens. Nuns vaporizing. The economy in shambles. But still … what a fucking sight!

She tucked in the covers around him, laid a hand on his forehead, then smoothed back his hair. When his breathing evened out into sleep, she blew out the candles, banked the fire, and drew the extra blanket around her shoulders. As she curled down to rest her cheek against the bed, she felt the earl’s hand stroking her hair in a slow, repetitive caress. The tenderness of the gesture soothed them both, and Anna soon followed him into slumber.

Lemon-Herb Chicken   This chicken recipe is one of my favorites, and something I’ve eaten more times than I can count in the homes of Italians. You can actually find cellophane bundles in the produce section of Tuscany grocery stores that have all the ingredients pre-packaged together (sans chicken, of course.) This is a flexible recipe and can be made with chicken breasts, thighs, quarters, etc. There’s no right or wrong here.   1 whole chicken, washed and patted dry Extra-virgin olive oil 3-4 cloves fresh garlic, peeled and minced 1 lemon, zested and juiced (you can also substitute an orange, if you’d like, or even do both) 10-12 leafs fresh sage (or around 1 T. dried), chopped 3-4 sprigs fresh rosemary (or around 1 T. dried), chopped   Mix the minced garlic, lemon zest (but NOT the juice), sage and rosemary together. Add enough olive oil to create a nice paste. Slather the paste all over and even inside the whole chicken. Let marinate overnight or at least for several hours. Place the chicken on a backing rack in a pan and roast, uncovered, @ 350 degrees for 1-2 hours until a thermometer in the thigh registers 165 degrees. If the chicken gets too brown on top while cooking, cover with tinfoil. Once done, remove the chicken from the oven and pour the saved lemon juice over the entire chicken. Carve and serve, reserving the lemony pan drippings for drizzling over the chicken.

Whitsun saw cats with metal legs and dogs with blanks where their eyes ought to have been. Once he passed a flock of sheep, each of which (a corner of his mind coldly noted) possessed an extra digit in its toes (toes? Toes on a sheep? A sheep in a city? Sheep with toes in a city?). Once he had been nearly run down by a panicked rat the size of a go-cart. The fleas on its back could each have covered a dime, their eyes like little lanterns, and they had chirped at him winsomely, like baby chicks, as their transport passed.

Spicy Mahi Mahi Fish Tacos with Roasted Corn Salsa 210 words SERVES: 4 FOR THE FISH 1 tablespoon fresh lime juice 1 tablespoon extra-virgin olive oil ½ teaspoon chili powder ¼ teaspoon cumin ½ teaspoon sea salt 1 pound mahi mahi, cod, or tilapia 1 tablespoon coconut oil 8 small corn tortillas 1 lime, cut into 8 wedges FOR THE ROASTED CORN SALSA 1 cob roasted corn, shaved ½ yellow onion, finely diced 1 large cucumber, peeled and finely diced ¼ teaspoon sea salt 2 tablespoons fresh lime juice 1 avocado, finely diced 1. In a medium mixing bowl, whisk together lime juice, olive oil, chili powder, cumin, and sea salt to form a marinade. 2. Cut the fish into bite-size pieces, add to the marinade, and toss well to coat. Cover with plastic wrap and place in refrigerator for 20 minutes. 3. Meanwhile, make the salsa: In a large bowl, combine the corn, onion, cucumber, sea salt, and lime juice. Gently fold in avocado. Set aside. 4. Heat the coconut oil in a medium sauté pan over medium. When the pan is hot, add the fish and cook for approximately 7 minutes, until firm and opaque. 5. Warm the tortillas in a microwave or, wrapped in foil, in a 350°F oven. Divide the cooked fish equally among the warmed tortillas, top with corn salsa and a squeeze of fresh lime, fold each tortilla over, and serve 2 on each plate, with wedges of lime on the side.

Egg Incubators are used to hatch Pokémon Eggs, which you can find at PokéStops. When an egg is in an incubator, you have to walk a distance of 2 up to 10 kilometers to hatch the egg. The longer the distance you have to cover, the higher the odds are a rare and strong Pokémon is revealed once the egg hatches. Important to note is that you must be traveling slower than 24 kilometers per hour (= 15 miles per hour) to hatch an egg. Traveling any faster will not count towards hatching your egg. You are given one orange Egg Incubator that can be used an infinite amount of times upon registration, while blue Egg Incubators you may purchase in the Shop will only last three hatches. More in depth explanations and strategies on hatching will be revealed later in the book.   Pok

Get to know the interface   Now that you have caught your very first Pokémon, you’re set to shape your own Pokémon future and catch them all. Back on the map, which will be the screen you visit the most, you can find various points of interest, including your character’s position. Your position on the map is updated with real-time movement in your actual surroundings. Around your character is a radius, indicated with a purple circle. You can interact with points of interest within this radius. Do note that you will only be able to interact and move around when you have an active internet connection and when the application has access to your location.   Around your character, you will see blue floating cubes: PokéStops, as well as colored buildings: gyms. We will be treating these more carefully later on in the book. On the bottom of your screen you will see three main buttons: left being your avatar, right being Pokémon that are nearby and the middle button functions as the menu.   When you tap your avatar button, you can see your character and character name, your level, your balance, a journal of your activities, your team and last but not least: your medals. Increasing your level is achieved by gaining XP, short for experience. There are various ways to gain experience, which we will cover later on in this book. In this chapter, we just want to familiarize ourselves with the interface. You can check the requirements of any achievement by simply tapping on either of them.   When you make it back to the map, we will check out the middle button next to familiarize ourselves with the main menu. There are four subdivisions in the main menu: the Pokédex, the Shop, your Pokémon and your Items. First up is the Pokédex, it contains all the Pokémon you can come across in the game numbered accordingly. Whenever you catch a Pokémon, it will be added to the Pokédex and you can check their traits by simply tapping that particular Pokémon within your Pokédex. You will be shown a brief description about the Pokémon, its possible evolutions (if applicable), the type and how many times you have encountered and caught such Pokémon.   In the Shop, you’re able to spend your Pokécoins, which is your balance or currency. Pokécoins can be acquired by maintaining one or multiple gyms, but can also be bought directly through the store for real life currency. In the Shop you can buy various items such as Poké Balls, incense, eggs, and many more items and upgrades.   The third category in the main menu shows your Pokémon. In the beginning you can carry up to 250 Pokémon and up to 9 eggs, which are also included in the Pokémon tab count. If you wish to exceed these values, you can purchase upgrades in the Shop to increase your capacity. Your Pokémon are listed with their CP, short for Combat Power and their current HP, short for Health Points. The higher a Pokémon’s combat power, the stronger this Pokémon is and the harder it would be to catch.

The last button on the main screen, your map, indicates all nearby Pokémon. You can see which Pokémon are nearby and how close they are. Their distance is measured by the amount of footsteps underneath the Pokémon. The more footsteps, the farther a Pokémon is away from you. To keep track of a Pokémon when walking around, you can tap the Pokémon to feature it on your map. This will allow you to check the amount of footsteps while walking and searching for the Pokémon. A Pokémon will be lit when you have caught it before and thus has been logged in your Pokédex.   Now that we have covered the entire interface, you are ready to move on to the next chapter in which we will cover some more fundamentals.