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.

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.

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 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.

¨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.¨

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.

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.

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.

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.

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.

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.

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.

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 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.

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.

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.

Your hands are filthy, Nigel! When did you last wash them?” “Well, let me think,” Nigel said. “That’s rather difficult to remember exactly. It could have been yesterday or it could have been the day before.” The Trunchbull’s whole body and face seemed to swell up as though she were being inflated by a bicycle-pump. “I knew it!” she bellowed. “I knew as soon as I saw you that you were nothing but a piece of filth! What is your father’s job, a sewage-worker?” “He’s a doctor,” Nigel said. “And a jolly good one. He says we’re all so covered with bugs anyway that a bit of extra dirt never hurts anyone.

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.

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.

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

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.

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.

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.

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

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.

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There were eight of us, but since me and Jamie were so close in age, we stuck together. Strength in numbers. Anyway, one night we kept finding all these frogs roaming around the campground. It was like someone sent out a signal and frogs were everywhere. So we got one of those big five-gallon buckets and started tossing them in. No plan. We just kept catching them and tossing them in the bucket. Eventually, we caught so many frogs we had to drape a towel over the top to keep them from escaping. The bucket became so overloaded we could hardly carry it anymore, so we put it down. Some people walked by, coming from the communal showers. It was nighttime,” Reisman said, frowning. “Not sure if I mentioned that or not. Me and Jamie looked up at the bathrooms and then back at our bucket of frogs at the same time.” Reisman started laughing. “We knew better than to head directly toward it, so we circled around, using the woods for cover, and ended up on the women’s side of the bathroom. We waited until the coast was clear and bolted to the door. We could hear the girls in the stalls and showers, but no one saw us in the doorway. We each took a side of the bucket and heaved it back like a battering ram. My little brother Jamie pulled the towel off at the last second and we must have sent hundreds of frogs into the bathroom,” Reisman said, breaking off in fits of laughter, and Connor joined in. “We hauled ass out of there so fast I think we lost the bucket. Within a minute or two we heard shrieking from the women’s bathroom and then the park ranger came driving up to investigate. God, that was so much fun,” Reisman said and sighed. “Did they ever figure out it was you guys?” Connor asked. Reisman shook his head. “Well, the next morning my dad asked us about the bucket that had gone missing, but before Jamie or I could make something up, he said something about hearing raccoons coming through the campsite the night before. He winked at us and kept whipping up some eggs for breakfast. We got some extra bacon that morning.” Connor snorted.

She would be asked to climb a low wooden platform in the hall and hold an expression for a class. Students would shuffle their gaze quickly, back and forth from her to their easels to get the details. She felt hugely self conscious to begin with, with two dozen eager eyes gazing at her, taking in her every detail, warts and all, her cheeks flushed and her folded leg trembling involuntarily. She would make an extra effort to cover her front teeth by pulling the lower lip over them. This and her self consciousness would tire her. But a few sessions down and she became used to the attention. And then, also she had also never known such leisure. This sitting idle had its benefits. She realised she would find solution to many a pending question. She would make little budgeting of her savings in her head. Her mind would move from matters of the canteen to Pali’s problem. At times she would so overcome with wretchedness that she would have to deliberately snap out of her thoughts and begin to inaudibly recite the mool mantar. However, all in all, she began to look forward to this. Like zero hour. At the end of what was a fortnight or twenty days of sitting, she was overwhelmed, looking at a studio full of her portraits.

Maman’s Apple Tart YIELD: 4 TO 6 SERVINGS THIS APPLE TART was a staple at Le Pélican, and my mother would prepare two or three every day. For Roland’s wedding, she must have made one dozen. Most of the guests preferred her tarts to the elaborate croquembouche wedding cake, a tower of caramel-glazed cream puffs covered with spun sugar. Maman’s method of making dough breaks all the rules that I learned professionally. Using hot milk? Stirring the dough with a spoon? Smearing it into the pie plate? Yet it comes out tender, crumbly, and light in texture, with a delicate taste. DOUGH 1¼ cups all-purpose flour 1 large egg, broken into a small bowl and beaten with a fork 3 tablespoons unsalted butter, softened 3 tablespoons vegetable shortening (such as Crisco) Pinch salt 1 tablespoon sugar 1 teaspoon baking powder 2 tablespoons hot milk FILLING 4 large Golden Delicious apples (about 2 pounds) 3 tablespoons sugar 2 tablespoons cold unsalted butter, broken into pieces FOR THE DOUGH: Preheat the oven to 425 degrees. Put all the dough ingredients except the hot milk into a bowl. Stir well with a wooden spoon until the mixture starts to combine. Add the hot milk, and stir until well mixed. Do not overwork. The dough will be very soft. Place it in a 9-inch pie plate (my mother used a fluted metal quiche pan) and, using your fingers and a little extra flour to keep them from sticking, press the dough into the pan until it covers the bottom and the sides. FOR THE FILLING: Peel, core, and halve the apples. Cut each half into 1½-inch wedges. Arrange the wedges on the dough like the spokes of a wheel. Sprinkle with the sugar, and top with the butter, broken into pieces. Bake the tart for approximately 1 hour, or until the crust is golden. Serve it lukewarm.

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

Smoked Trout Gloria YIELD: 4 SERVINGS GLORIA BECAME PASSIONATE about trout fishing when we lived in Hunter. She would go to the river at an ungodly early morning hour, usually with Pierre Larré, and arrive back home, wet and exhilarated, with a bunch of fresh trout at about 9:00 A.M., when I was getting up. She liked them best smoked and served with creamy scrambled eggs on buttered toast, a dish that is a welcome treat for breakfast, brunch, lunch, or even dinner. You can, of course, buy smoked trout, but we smoke our own. I first soak the trout for 2 hours in a brine made of 1 cup of kosher salt, 2 cups of water, and 2 tablespoons of sugar; then I wash and pat it dry. I spread a handful of hickory chips or sawdust in an old roasting pan and add some crumpled pieces of aluminum foil to the pan to support a wire rack, on which I arrange the trout. I cover the pan tightly with a large piece of foil and place it on a small electric burner over medium heat for 10 to 15 minutes, until the trout is golden. After it rests for an hour or so, I remove the skin and head, and the moist, fragrant flesh slides off the central bone. Smoked trout is best served lukewarm or at room temperature. 8 large eggs ½ teaspoon salt ½ teaspoon freshly ground black pepper 4 large slices country bread 4 tablespoons (½ stick) unsalted butter for cooking the eggs, plus extra for spreading on the toast 2 to 3 tablespoons cream or milk 4 smoked trout, 6 to 10 ounces each, with skin and head removed and the flesh separated from the bones Beat the eggs in a bowl, and add the salt and pepper. Toast the bread, and coat it with butter. Heat the 4 tablespoons of butter in a sturdy saucepan. When it is hot, add the eggs, and mix them gently and continuously with a whisk to create a creamy mixture with small curds. Keep cooking for about 2 minutes, until the eggs are thick and creamy but still slightly runny. Do not overcook. Remove the pan from the heat, and add a few tablespoons of the cream or milk to stop the cooking and keep the mixture from becoming too tight. Place a slice of toast on each of four plates, spoon the eggs on top, and surround with pieces of smoked trout. Serve immediately.

Chicken Salad à la Danny Kaye YIELD: 4 SERVINGS TO MOST AMERICANS, Danny Kaye is remembered as a splendid comedian and actor. I think of him as a friend and one of the finest cooks I have ever known. In every way, Danny was equal to or better than any trained chef. His technique was flawless. The speed at which he worked was on par with what you’d find in a Parisian brigade de cuisine. Danny taught me a great deal, mostly about Chinese cuisine, his specialty. Whenever I traveled to Los Angeles, Danny picked me up at the airport and took me to his house, where we cooked Chinese or French food. His poached chicken was the best I have ever had. His method was to put the chicken in a small stockpot, cover it with tepid water seasoned with salt, peppercorns, and vegetables, and cook it at a gentle boil for only 10 minutes, then set it aside off the heat for 45 minutes. As an added touch, he always stuck a handful of knives, forks, and spoons into the cavity of the chicken, to keep it submerged. The result is so moist, tender, and flavorful that I have used the recipe—minus the flatware—ever since. CHICKEN 1 chicken, about 3½ pounds ½ cup sliced carrot 1 cup sliced onion 1 small leek, washed and left whole 1 rib celery, washed and left whole 1 teaspoon salt ¼ teaspoon black peppercorns 2 sprigs thyme 2 bay leaves About 7 cups tepid water, or more if needed DRESSING 2 tablespoons Dijon-style mustard 1 tablespoon white wine vinegar 1 teaspoon finely chopped garlic ¼ teaspoon salt ¼ teaspoon freshly ground black pepper ½ teaspoon Tabasco hot pepper sauce 5 tablespoons extra-virgin olive oil

Chicken Salad à la Danny Kaye YIELD: 4 SERVINGS TO MOST AMERICANS, Danny Kaye is remembered as a splendid comedian and actor. I think of him as a friend and one of the finest cooks I have ever known. In every way, Danny was equal to or better than any trained chef. His technique was flawless. The speed at which he worked was on par with what you’d find in a Parisian brigade de cuisine. Danny taught me a great deal, mostly about Chinese cuisine, his specialty. Whenever I traveled to Los Angeles, Danny picked me up at the airport and took me to his house, where we cooked Chinese or French food. His poached chicken was the best I have ever had. His method was to put the chicken in a small stockpot, cover it with tepid water seasoned with salt, peppercorns, and vegetables, and cook it at a gentle boil for only 10 minutes, then set it aside off the heat for 45 minutes. As an added touch, he always stuck a handful of knives, forks, and spoons into the cavity of the chicken, to keep it submerged. The result is so moist, tender, and flavorful that I have used the recipe—minus the flatware—ever since. CHICKEN 1 chicken, about 3½ pounds ½ cup sliced carrot 1 cup sliced onion 1 small leek, washed and left whole 1 rib celery, washed and left whole 1 teaspoon salt ¼ teaspoon black peppercorns 2 sprigs thyme 2 bay leaves About 7 cups tepid water, or more if needed DRESSING 2 tablespoons Dijon-style mustard 1 tablespoon white wine vinegar 1 teaspoon finely chopped garlic ¼ teaspoon salt ¼ teaspoon freshly ground black pepper ½ teaspoon Tabasco hot pepper sauce 5 tablespoons extra-virgin olive oil GARNISHES 1 dozen Boston lettuce leaves, cleaned 2 dozen fresh tarragon leaves FOR THE CHICKEN: Place the chicken breast side down in a tall, narrow pot, so it fits snugly at the bottom. Add the remaining poaching ingredients. The chicken should be submerged, and the water should extend about 1 inch above it. Bring to a gentle boil, cover, and let boil gently for two minutes. Remove the pot from the heat, and set it aside to steep in the hot broth for 45 minutes. Remove the chicken from the pot, and set it aside on a platter to cool for a few minutes. (The stock can be strained and frozen for up to 6 months for use in soup.) Pick the meat from the chicken bones, discarding the skin, bones, and fat. Shred the meat with your fingers, following the grain and pulling it into strips. (The meat tastes better shredded than diced with a knife.) FOR THE DRESSING: Mix together all the dressing ingredients in a bowl large enough to hold the chicken salad. Add the chicken shreds to the dressing and toss well. Arrange the Boston lettuce leaves in a “nest” around the periphery of a platter, and spoon the room-temperature chicken salad into the center. Sprinkle with the tarragon leaves and serve.

Les Oeufs Jeannette (EGGS JEANNETTE) YIELD: 4 SERVINGS WHEN WE WERE KIDS, eggs were a staple on our table. Meat or poultry showed up there once a week at the most, and more often than not, our “meat” dinners consisted of a delicious ragout of potatoes or cabbage containing bits of salt pork or leftover roast. Eggs were always a welcome main dish, especially in a gratin with béchamel sauce and cheese, and we loved them in omelets with herbs and potatoes that Maman would serve hot or cold with a garlicky salad. Our favorite egg recipe, however, was my mother’s creation of stuffed eggs, which I baptized “eggs Jeannette.” To this day, I have never seen a recipe similar to hers, and we still enjoy it often at our house. Serve with crusty bread as a first course or as a main course for lunch. 6 jumbo eggs (preferably organic) 1 teaspoon chopped garlic 2 tablespoons chopped fresh parsley 2 to 3 tablespoons whole milk ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 2 tablespoons vegetable oil (preferably peanut oil) DRESSING 2 to 3 tablespoons leftover egg stuffing (from above) 4 tablespoons extra-virgin olive oil 1 tablespoon Dijon-style mustard 2 to 3 tablespoons water Dash of salt and freshly ground black pepper FOR THE HARD-COOKED EGGS: Put the eggs in a small saucepan, and cover with boiling water. Bring to a very gentle boil, and let boil for 9 to 10 minutes. Drain off the water, and shake the eggs in the saucepan to crack the shells. (This will help in their removal later on.) Fill the saucepan with cold water and ice, and let the eggs cool for 15 minutes. Shell the eggs under cold running water, and split them lengthwise. Remove the yolks carefully, put them in a bowl, and add the garlic, parsley, milk, salt, and pepper. Crush with a fork to create a coarse paste. Spoon the mixture back into the hollows of the egg whites, reserving 2 to 3 tablespoons of the filling to use in the dressing. Heat the vegetable oil in a nonstick skillet, and place the eggs, stuffed side down, in the skillet. Cook over medium heat for 2 to 3 minutes, until the eggs are beautifully browned on the stuffed side. Remove and arrange, stuffed side up, on a platter. FOR THE DRESSING: Mix all of the dressing ingredients in a small bowl with a whisk or a spoon until well combined. Coat the warm eggs with the dressing, and serve lukewarm.

Water. Drinking water, water purification system (or tablets), and a water bottle or canteen. Food. Anything that is long lasting, lightweight, and nutritious such as protein bars, dehydrated meals, MREs24, certain canned goods, rice, and beans. Clothing. Assure it’s appropriate to a wide range of temperatures and environments, including gloves, raingear, and multiple layers that can be taken on or off as needed. Shelter. This may include a tarp or tent, sleeping bag or survival blanket, and ground pad or yoga mat. A camper or trailer is a fantastic, portable shelter, with many of the comforts of home. If you own one keep it stocked with supplies to facilitate leaving in a hurry, as it can take several hours load up and move out if you’re not ready. In certain circumstances that might mean having to leave it behind. Heat source. Lighter or other reliable ignition source (e.g., magnesium striker), tinder, and waterproof storage. Include a rocket stove or biomass burner if possible, they’re inexpensive, take very little fuel, and incredibly useful in an emergency. Self-defense/hunting gear. Firearm(s) and ammunition, fishing gear, multi-tool/knife, maps, and compass, and GPS (it’s not a good idea to rely solely on a GPS as you may find yourself operating without a battery or charger). First aid. First aid kit, first aid book, insect repellant, suntan lotion, and any needed medicines you have been prescribed. If possible add potassium iodide (for radiation emergencies) and antibiotics (for bio attacks) to your kit. Hygiene. Hand soap, sanitizer, toilet paper, towel, toothbrush, toothpaste, dental floss, and garbage bags. Tools. Hatchet (preferably) or machete, can opener, cooking tools (e.g., portable stove, pot, frying pan, utensils, and fuel), rope, duct tape, sunglasses, rubber tubing, and sewing kit. Lighting and communications. LED headlamp, glow sticks, candles, cell phone, charger (preferably hand crank or solar), emergency radio (preferably with hand crank that covers AM, FM, and Marine frequencies) and extra batteries, writing implements, and paper. Cash or barter. You never know how long an emergency will last. Extensive power outages mean no cash machines, so keep a few hundred dollars in small bills, gold or silver coins, or other valuables on hand.

you.” She half ran back up the steps, the door slamming as she entered. Fred stopped when he reached Margery. She noted the faint disappointment in his expression. “Something I said?” “Not even halfway close, Fred,” she said, and placed a hand on his arm. “But why don’t you come on in and join us? Aside from a few extra bristles on that chin of yours, you’re pretty much an honorary librarian yourself.” • • • She would have laid down money, said Beth afterward, that that was the finest librarians’ meeting that had ever taken place in Lee County. Izzy and Sophia had sung their way through every song they could recall, teaching each other the ones they didn’t know and making up a few on the spot, their voices wild and raucous as they grew in confidence, stamping and hollering, the girls clapping in time. Fred Guisler, who had indeed been happy to fetch his gramophone, had been persuaded to dance with each of them, his tall frame stooped to accommodate Izzy, disguising her limp with some well-timed swings so that she lost her awkwardness and laughed until tears leaked from her eyes. Alice smiled and tapped along but wouldn’t meet Margery’s eye, as if she were already mortified at having revealed so much, and Margery understood that she would simply have to say nothing and wait for the girl’s feelings of exposure and humiliation, however unwarranted, to die down. And amid all this Sophia would sing out and sway her hips, as if even her rigor and reserve could not hold out against the music. Fred, who had declined all offers of moonshine, had driven them home in the dark, all crammed into the backseat of his truck, taking Sophia first under cover of the rest, and they had heard her singing still as she tapped her way down the path to the neat little house at Monarch Creek. They had dropped Izzy next, the motor-car’s tires spinning in the huge driveway, and had seen Mrs.

His hand is on the counter right next to me as he leans back on his palms, and instinctively, I cover it with my own. Kai uses his thumb to trap my fingers, softly stroking the skin there. “Why are you being extra nice to me?” He doesn’t look at me, only stares at our hands. “I have no fucking clue, Mills.” Mills. Fuck me, every time he uses that name it seeps a little more into my veins, cracks a bit more of my heart.

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.

Then fall the fuck back and let me live my life.” “The life I’m sponsoring?” I shot back. “If you want me to fall back, I’ll fall back. And so will my money that’s afforded you the life you’re living. I ain’t never tried to be your daddy. I’m just looking out for you just like I look out for G, Krys, and everybody else. You’re the only ungrateful muthafucka in the bunch.” I was on a roll now. I’d probably regret half of what I was spewing later, but for now, she needed to hear it. “You can’t even pay your fuckin’ rent! Yet, you want me to fall back and allow another nigga to come up off my dime? A nigga who’s disrespected me hella times? Nah, fuck that. The little credit card you let that bum max out? I’m paying it off then closing it. The money I drop in your account every month for shopping sprees, vacations, and other frivolous spending? That shit is dead. It’ll be just enough in there every month to pay your rent and cover your bills. Anything extra is gonna be on your dime.” I wiped my mouth in anger before adding, “Better yet, ask your boyfriend to pick up my slack. Let’s see how long that

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.

He reached up to his huge hat and pulled forth a small black piece of cloth. Seeing it, Entreri just lowered his head and sighed, for he knew what was coming. Jarlaxle spun the cloth about and it elongated, grew larger and larger. The drow threw it against the wall, and the whole area of the structure that the black circle covered simply disappeared. The typical portable hole, a rare and valuable item, created an extra-dimensional pocket, but, as with most of his items. Jarlaxle’s device was far from typical. Depending on which side the drow threw down, the portable hole would either create the pocket, or simply put a temporary hole in whatever surface it had struck.

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.

Despite the popularity of the coverage, spot news, as Sutherland described it, was still a rarity in 1927. Even with radio's instantaneous speed of dissemination, the ability to cover news with that same immediacy was not something radio stations were equipped to handle; during the 1920s that kind of on-the-spot coverage was taken care of exclusively by newspapers eager to sell extra editions. Since stations themselves were not really making any profit—the bulk of the money was being made by radio manufacturers—most stations employed little more than a skeleton on-air crew. Stations scrounged for programming to fill whatever hours they were on the air, and spending money on news reporters was unheard of.

Because all of this was the same as a medical “hidden camera,” the difference being that they could no longer catch him off guard; they had already tried so many times that all they could do was risk “hiding the hidden,” hoping to slip it in between levels. He watched them talk, his attention waxing and waning at irregular intervals, as a result of which the two enthusiastic and youthful — almost frenetic — faces he had so close to his began to seem unreal. And they were, he had no doubt about this, though only up to a certain point; because they did belong to two human beings of flesh and blood. The intensive use of hidden cameras in the last few years (in order to pull off all kinds of pranks, but also to catch corrupt officials, dishonest businessmen, tax evaders, and criminal infiltrators into the medical profession) required using up actors at a phenomenal rate, for they could never be employed a second time because of the risk of blowing their cover. They had to always be new, debutants; they couldn’t have appeared on any screen ever before, not even as extras, because given the high degree of distrust that had infiltrated society, the least hint of recognition was enough to ruin the operation. And that same, constantly increasing distrust forced actors to be constantly getting better, more believable. It was astonishing that they didn’t run out of them; of course, they didn’t need to be professionals (with the new Labor Contract Law, they were not strictly required to be members of the union), but in cases where a lot was at stake, it must have required a difficult decision to place the success or failure of an operation in the hands of an amateur.

It was a moment where I realized that if we can back down that easily and we can get intimidated, then U.S. Soccer has the upper hand on us at all points in time because it didn’t take that much,” she adds. “We had the courage to say we were going to go on strike, and then, within a few days, we decided, no, we’ll get on the plane and play in Portugal.” During the Algarve Cup, discussions within the team continued and Langel met with U.S. Soccer for negotiations while the players were out of the country. By the time they got back, they were close to a deal with U.S. Soccer that would cover them both in the NWSL and in case the league folded. Striking was still on the table, but the players no longer felt it was necessary. Asked about a strike, U.S. Soccer president Sunil Gulati says he was never made aware that the team was considering it. In the end, the contract the two sides agreed to offered large increases in compensation for the national team. If the NWSL couldn’t get off the ground, salaries would go up between $13,000 and $31,000, depending on each player’s tier. But with the new league in place, salaries would stay almost the same while players would get an extra $50,000 NWSL salary. On top of their guaranteed income, more money than ever was available through performance bonuses and a $1.20 cut of every national team game ticket sold that would be put into a team pool. In the end, the biggest sticking point, however, wasn’t the compensation—it was locking the players into the NWSL. It became a requirement in their national team contract, and there was no backing out if the players didn’t like their club teams.

Everyone says you have to be super-precise to bake - like your extra-credit thing, the time-travel project. One calculation out of place and the whole thing would go wrong, right? It's hogwash! Look at this - bit of eggshell in there, scoop it out with a finger, what the hell. Too much flour, forget the butter, drop the pan - it doesn't matter how many mistakes you make, it mostly turns out OK. And when it doesn't, you cover it with icing.

10 Items People Forget To Pack When Moving Into A New Home Moving into a new home with your family is the world’s happiest thing. In the excitement of shifting from an old house to a new one, people often forget some of the most obvious and essential items. In this article, I am listing down the 10 most essential items people forget to buy or pack when moving into a new home. Let’s get started. 10 Items People Forget To Pack When Moving Into A New Home 1. Smart Door Lock – This should be your number one priority especially if you have kids and pets. Buy the best smart door lock to keep your loved ones safe. 2. Laundry Basket – Yes, one of the most obvious things that you forgot to pack. This is the last thing that comes to mind when packing, and sometimes it’s completely missed. 3. Extra Bulb – Always keep an extra bulb with you even if all the bulbs in your new home are working fine. You never know when you might need one. 4. Drapes & Curtains – This will help you keep your windows covered if you do not want neighbors peeping inside your home. 5. Extension Cord – Not all your electronic appliances will have long cords. It’s best to have an extension cord handy so that you do not struggle to operate your home and kitchen appliances. 6. Ladder – Reaching your attic or storage space to store your belongings will be easy if you have a ladder with you. 7. Home Cleaning Essentials – Some areas of your home might need cleaning as soon as you shift, especially your living room where you will first gather all your packed stuff to starting arranging them in their correct places. This is when you will need cleaning supplies so that your new home doesn’t look dirty. 8. Wardrobe Hanger – The wardrobe hanger will help you arrange your clothes in a neat manner and will take less space so that you can accommodate more. 9. Kitchen Linens – If you love to walk into a clean kitchen this is a must-have item and you should not forget to pack these. 10. Flashlight – You never know when you might have to use a flashlight so it’s best to have one or two of these handy.

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.

Medicare has large financial assistance programs. The main program for drugs is called Extra Help.21 There is a broader set of Medicare Savings Programs22 that help cover other Medicare expenses. These important supports are explained in depth in the next chapter, which deals with the enormous, and enormously complex, maze of Medicare supports, income-based benefits, and premium surcharges. As always, please join me and read on.

Hippies masquerading as pseudo philosophers love to tell anyone who will listen that reality doesn’t exist, it’s a construct, like everything else. But if reality doesn’t exist, then explain my shadow, the kid’s, the looks we receive. I remember coming home to you after receiving my extra shadow, both of us sore with shame and guilt. You were able to shed those feelings within a few days once the freshness wore off. But me, I’m simple—things designed to manipulate me tend to succeed. And my shadow is no exception. It follows me everywhere, a constant reminder of the one thing I can’t find it in me to talk about. I showed up to school and, seeing the shame in my eyes, one of my troubled kids pulled me aside and said, Old news, right, Miss? and I started crying on the spot. But you never blamed me, did you, Beau? It actually made me feel worse, as if I had to double the blame to make up for your understanding. If I was the only one blaming me, the guilt had no outlet, nothing to do but grow its own vascular system and circulate through my body. “What’s today going to be like?” I ask the kid. “Like yesterday, except today?” She is covered in snot, needing me.

Rosa di Parma, the Rose of Parma, is reserved for special occasions like Christmas or important guests, but it is so easy that you might make it more often. Mama Rosa’s version serves 8 to 10. 2 garlic cloves, finely minced ½ cup extra-virgin olive oil 1 beef tenderloin (3 to 4 pounds), well trimmed 1 pound Prosciutto di Parma, thinly sliced 8 ounces Parmigiano-Reggiano cheese, shaved into thin slices with a vegetable peeler 2 tablespoons butter, preferably from Parma 1 tablespoon coarse sea salt 1 teaspoon chopped fresh rosemary 6 sprigs fresh rosemary ½ cup brandy ¼ to ½ cup beef broth Directions – In a small bowl, whisk together the garlic and oil. – With a sharp knife, butterfly the tenderloin by cutting lengthwise almost all the way through, leaving just ¼ to ½ inch of meat before unfolding like a book. Cover with parchment paper and pound with a heavy frying pan until the beef is about ½ inch thick. Brush the beef with the garlic oil. – Cover entire surface of the beef with half the prosciutto, slightly overlapping the slices. Top the prosciutto with the shaved Parmigiano-Reggiano. Top with the remaining prosciutto, again overlapping slices slightly. – Starting at one edge, carefully roll the meat up into a log shape. Mama Rosa sews the edge of the seam closed with a needle and sewing thread. Alternatively, you can tie the roll at close intervals with kitchen twine, but you will not get as good a seal. – Place 1 tablespoon of the butter in a large saucepan over high heat. In a small bowl, mix the salt and chopped rosemary, then rub the herbed salt over the meat log. Add the beef to the pan and sauté, turning occasionally, until all sides are browned, about 10 minutes. – Dot the meat log with the remaining 1 tablespoon butter and scatter the rosemary sprigs in the pan. Pour the brandy over the top. Reduce the heat to low and cook for 30 minutes, adding broth as needed to keep the pan from drying out, until the beef is medium rare and reaches an internal temperature between 130°F and 135°F. – Remove the beef to a cutting board and let rest for 5 to 10 minutes. Slice into spirals and serve. Mangia!

To wanting the man who goes to the diner on Sunday mornings because he knows his mom is struggling with being alone.  The man who took on the peewee team because he knew those boys needed a role model.  The man who will always take on an extra shift to cover for someone else because he thinks their families are more important than him living the bachelor life. The man who once again proves we’re always on the same wavelength.

She rose heavily from her chair and motioned to me to follow. I walked very close to her, these days—she didn’t seem completely steady on her feet, and frequently listed to one side, like a badly loaded ship in high seas. But she made it, her hand trailing the wall for extra stability. “Under that bed, dear. No, there. There are two chests. That’s it.” I knelt and wrenched out two heavy wooden boxes with lids. Opening them, I found them filled to the brim with rows of buttons, zippers, tapes, and fringes. There were hooks and eyes, fastenings of every type, all neatly separated and labeled, brass naval buttons and tiny Chinese ones, covered with bright silk, bone, and shell, sewn neatly onto little strips of card. In the cushioned lid sat sprays of pins, rows of different-sized needles, and an assortment of silk threads on tiny pegs. I ran my

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.

And just so you know, I used to play capture the flag on the school playground and I always won." "This isn't school." His deep voice was as clear as if he were facing her. "It isn't a real war," she pointed out. "It's a game. We're at a paintball field in San Jose that gives a ten percent discount if you buy your paintballs in bulk and charges an extra five dollars to cover laundry fees. Maybe you should lighten up." He glanced over his shoulder. "Maybe you should stop talking." "Why?" "Because I'm not listening." Zara waited until he'd walked a good twenty feet away before she shot him in the ass. "What the f---?" He whirled around to face her, his hand gripping the injured area. "I was helping you on your way.

One of the most famous figures to illustrate this skill is the mathematician Abraham Wald (Mangel and Samaniego 1984). During World War II, he was asked to help the Royal Air Force find the areas on their planes that were most often hit by bullets so they could cover them with more armour. But instead of counting the bullet holes on the returned planes, he recommended armouring the spots where none of the planes had taken any hits. The RAF forgot to take into account what was not there to see: All the planes that didn’t make it back. The RAF fell for a common error in thinking called survivorship bias (Taleb 2005). The other planes didn’t make it back because they were hit where they should have had extra protection, like the fuel tank. The returning planes could only show what was less relevant.

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.

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.

Red Wine Vinaigrette Makes about 1/2 cup 1 tablespoon finely diced shallot 2 tablespoons red wine vinegar 6 tablespoons extra-virgin olive oil Salt Freshly ground black pepper In a small bowl or jar, let the shallot sit in the vinegar for 15 minutes to macerate (see page 118), then add the olive oil, a generous pinch of salt, and a small pinch of pepper. Stir or shake to combine, then taste with a leaf of lettuce and adjust salt and acid as needed. Cover and refrigerate leftovers for up to 3 days. Ideal for garden lettuces, arugula, chicories, Belgian endive, Little Gem and romaine lettuce, beets, tomatoes, blanched, grilled, or roasted vegetables of any kind, and for Bright Cabbage Slaw, Fattoush, Grain or Bean Salad, Greek Salad, Spring Panzanella.

Creamy Herb Dressing Makes about 1 1/4 cups 1 tablespoon finely diced shallot 2 tablespoons red wine vinegar 1/2 cup crème fraîche (page 113), heavy cream, sour cream, or plain yogurt 3 tablespoons extra-virgin olive oil 1 small garlic clove, finely grated or pounded with a pinch of salt 1 scallion, white and green part finely chopped 1/4 cup finely chopped soft herbs, in whatever proportions you like. Use any combination of parsley, cilantro, dill, chives, chervil, basil, and tarragon 1/2 teaspoon sugar Salt Freshly ground black pepper In a small bowl, let the shallot sit in the vinegar for 15 minutes to macerate (see page 118). In a large bowl, whisk together the shallot and macerating vinegar with the crème fraîche, olive oil, garlic, scallion, herbs, sugar, a generous pinch of salt, and a pinch of black pepper. Taste with a leaf of lettuce, then adjust salt and acid as needed. Refrigerate leftovers, covered, for up to 3 days.

It turned out that many of the out-of-date respirators had been purchased in 2009 with stickers showing that the expiry date was 2012. The solution had been simple. All the stickers were covered with a new expiry label of 2016 to give them four years’ extra shelf life. But once those dates had expired, more stickers had been placed on top to pretend that the respirators were fit for use until 2019 or 2020.

Back in my room, I put Izzy down, pulled my dress over my head, and tossed it on the floor, lost in thought. "Marygene Brown," Mama scolded the second I closed the door. I screamed. Izzy was growling and running around Mama, barking. Alex bolted through the door, gun in hand, scanning the room for an intruder. "What is it?" I held my hand over my heart, a familiar response for me now, and scooped Izzy up. Mama was giving me a chastising glare, her arms folded across her chest. She didn't seem to like the idea of Alex sleeping in the house. She was such a hypocrite. That was when I recalled I was standing in nothing but my bra and panties. Alex devoured me with the intensity of his gape. I snatched the dress off the floor, using it to cover myself. "Um... I thought I saw a mouse. Sorry I alarmed you," I stammered. "Mouse, my derriere," Mama said. "That boy doesn't need to be in this house. You have a blind spot when it comes to him." She had never been fond of Alex. He was subpar in her eyes. He didn't own his own business, like Zach did, nor did he come from an aristocratic family. He was a common boy who grew into a common man, who earned a deputy's salary. Like Eddie. Alex had a lopsided grin. "If I didn't know better, I'd think you were using that as an excuse to get me up here. A little jealous tonight, were we?" "You watch yourself, young man!" Mama scolded, her finger in his face. Not that he saw her. "Shh," I said to Mama. "What are you shushing me for? Any man would think the same," Alex said. "I thought I heard it," I held my hand to my ear, "the mouse, listen." He put his gun back into his holster. "Right. If you want me to stay," he waggled his eyebrows at me, "all you have to do is ask." "I mean it. You're about to get it, young man," Mama was waving her arms around like a lunatic, and I wasn't certain she could do no harm. She had slammed me to the floor the other night. "No. I swear it was a mouse." I shoved him out the door. "I'll be fine. Good night, Alex." "Good night, Marygene." He grinned again as I closed the door. "If you need me, just holler." He put extra emphasis on the word need.

Mint Julep Ice Cream Use this to clear out the past and start over by painting all past painful memories in a happier light. Don’t eat too much, or you’ll be forgetting other things too, until you’re a doddery old fool like me, who can’t remember what day of the week it is. Getting old really is a son of a bitch. Ingredients 1 c. sugar ½ c. water ½ c. bourbon 1 tsp. vanilla 2 c. milk 2 c. heavy cream 6 large egg yolks 8–10 large sprigs fresh mint (plus extra for garnish) Directions 1. Bruise the leaves of the mint leaves to release oils and flavors. Combine the sugar, water, and the 8 mint sprigs in a small saucepan over medium heat, and bring to a boil, stirring to dissolve the sugar. Cook for 2 minutes. Remove from the heat, and let cool completely. Strain through a fine-mesh strainer, then add the bourbon. 2. Combine the milk and cream in a large nonreactive saucepan, and bring to a gentle boil. In a small mixing bowl, whisk the egg yolks together. Whisk 1 cup of the hot cream mixture into the egg mixture. In a slow, steady stream, add the egg mixture to the hot cream mixture. Continue to cook for 4 minutes, stirring occasionally, until the mixture thickens enough to coat the back of a spoon. Remove from heat and let cool completely. 3. Whisk the bourbon mixture into the cream mixture. Cover with plastic wrap, pressing the wrap down against the surface of the mixture to keep a skin from forming, and chill in the refrigerator for at least 2 hours. 4. Remove from the refrigerator, and pour the mixture into an ice-cream machine. Churn according to the manufacturer’s directions. For an extra kick, add a spoonful of bourbon over ice cream before serving.

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!