Famous Oil Quotes

Once upon a time, there was a king who ruled a great and glorious nation. Favourite amongst his subjects was the court painter of whom he was very proud. Everybody agreed this wizzened old man pianted the greatest pictures in the whole kingdom and the king would spend hours each day gazing at them in wonder. However, one day a dirty and dishevelled stranger presented himself at the court claiming that in fact he was the greatest painter in the land. The indignant king decreed a competition would be held between the two artists, confident it would teach the vagabond an embarrassing lesson. Within a month they were both to produce a masterpiece that would out do the other. After thirty days of working feverishly day and night, both artists were ready. They placed their paintings, each hidden by a cloth, on easels in the great hall of the castle. As a large crowd gathered, the king ordered the cloth be pulled first from the court artist’s easel. Everyone gasped as before them was revealed a wonderful oil painting of a table set with a feast. At its centre was an ornate bowl full of exotic fruits glistening moistly in the dawn light. As the crowd gazed admiringly, a sparrow perched high up on the rafters of the hall swooped down and hungrily tried to snatch one of the grapes from the painted bowl only to hit the canvas and fall down dead with shock at the feet of the king. ’Aha!’ exclaimed the king. ’My artist has produced a painting so wonderful it has fooled nature herself, surely you must agree that he is the greatest painter who ever lived!’ But the vagabond said nothing and stared solemnly at his feet. ’Now, pull the blanket from your painting and let us see what you have for us,’ cried the king. But the tramp remained motionless and said nothing. Growing impatient, the king stepped forward and reached out to grab the blanket only to freeze in horror at the last moment. ’You see,’ said the tramp quietly, ’there is no blanket covering the painting. This is actually just a painting of a cloth covering a painting. And whereas your famous artist is content to fool nature, I’ve made the king of the whole country look like a clueless little twat.

The Gulf Stream waters of Woody Guthrie's famous song were strung with columns of oil that were several miles long.

It was in describing these early bargaining tactics by the British oil company that Dean Acheson, the U.S. secretary of state, made his famous statement: “Never had so few lost so much so stupidly in so short a time.

I'd have sunk in the car if Marcus Jetty hadn't been doing a little late-season beachcombing. Marcus runs Greenstone Salvage and Tinker, a famous local eyesore of bike frames, tube amps, hula poppers, oil drums, and knobs of driftwood. He was picking along the jagged strand in his raincoat, eye on a fat cork from somebody's herring net, when a car approached on the highway above. He later described the sounds of a whining V6 and thumping bass line before the barrier burst to shrapnel and the world for a moment muffled itself.

I can’t help but be attracted to pregnant women. Unless they’re malnourished. I’ll see a malnourished pregnant woman on the subway sometimes, big in the belly but with stick-figure arms and hair like a rat’s, and I want to buy her a space heater. I want to yell at her parents. I remember going up to this real malnourished-looking pregnant lady on the G train one time and asking her if she’d like a free dinner at Junior’s. She couldn’t believe I was trying to pick her up on the G train, a pregnant woman with a ring on her finger. I hadn’t noticed the ring. It was one hell of a big ring. I tried to convince her that I wasn’t trying to pick her up. I offered to give her fifty bucks for cooking oil. That just made matters worse. Turns out she was a famous model. I’ve seen her on billboards.

And because I had the latest advanced mathematical training, I was given the job of analyzing the retractable landing gear for Jimmy Doolittle’s Lockheed Orion 9-D, a modification of the basic Orion. That was my first contact with any of the famous early aviators who would frequent the Lockheed plant. Others included Amelia Earhart, Wiley Post, Sir Charles Kingsford-Smith, and Roscoe Turner. Doolittle, of course, was an early record-setting pilot, both military and civilian, with a master’s degree and doctorate in science from M.I.T. Then he was flying for Shell Oil Company, landing in out-of-the-way fields, cow pastures, and other unprepared strips.

walked in under the orange legs of the three-story Calder designed for Chicago’s Federal Building. We pride ourselves in Chicago on our outdoor sculptures by famous artists. My favorite is the bronze wind chimes in front of the Standard Oil Building, but I have a secret fondness for Chagall’s mosaics in front of the First National Bank. My artist friends tell me they are banal.

It’s important to realize that in 1970, when the AHA started telling Americans to cut back on total fat, this regime had not been tested in clinical trials. All those famous big, early trials had been on the “low-cholesterol,” or “prudent” diet—high in vegetable oils and low in saturated fats—but when it came to reducing fat overall, as the AHA was now advising, the evidence was nonexistent.

A well-known skin specialist patronized by many famous beauties charges seventy-five dollars for a twenty-minute consultation and eight dollars for a cake of sea-mud soap. I get more satisfaction and just as much benefit out of applying a purée of apples and sour cream! [...] Of course, all masques should COVER THE NECK too. [...] Masques should only be used ones or twice a week. [...] While the masque is working, place pads soaked in witch hazel or boric acid over your eyelids and put on your favorite music. [...] A masque really works only when you're lying down. Twenty minutes is the right length of time. Then wash the masque off gently with warm water and follow with a brisk splash of cold water to close the pores. [...] For a luxurious once-a-week treatment give your face a herbal steaming first by putting parsley, dill, or any other favorite herb into a pan of boiling water. (Mint is refreshing too.) Hold a towel over your head to keep the steam rising onto your face. The pores will open so that the masque can do a better job. [...] Here are a few "kitchen masques" that work: MAYONNAISE. [...] Since I'm never sure what they put into those jars at the supermarket, I make my own with whole eggs, olive or peanut oil, and lemon juice (Omit the salt and pepper!). Stir this until it's well blended, or whip up a batch in an electric blender. PUREED VEGETABLES - cucumbers, lemons, or lettuce thickened with a little baby powder. PUREED FRUITS - cantaloupe, bananas, or strawberries mixed to a paste with milk or sour cream or honey. A FAMOUS OLD-FASHIONED MIXTURE of oatmeal, warm water, and a little honey blended to a paste.

Every dish I cooked exhumed a memory. Every scent and taste brought me back for a moment to an unravaged home. Knife-cut noodles in chicken broth took me back to lunch at Myeondong Gyoja after an afternoon of shopping, the line so long it filled a flight of stairs, extended out the door, and wrapped around the building. The kalguksu so dense from the rich beef stock and starchy noodles it was nearly gelatinous. My mother ordering more and more refills of their famously garlic-heavy kimchi. My aunt scolding her for blowing her nose in public. Crispy Korean fried chicken conjured bachelor nights with Eunmi. Licking oil from our fingers as we chewed on the crispy skin, cleansing our palates with draft beer and white radish cubes as she helped me with my Korean homework. Black-bean noodles summoned Halmoni slurping jjajangmyeon takeout, huddled around a low table in the living room with the rest of my Korean family. I drained an entire bottle of oil into my Dutch oven and deep-fried pork cutlets dredged in flour, egg, and panko for tonkatsu, a Japanese dish my mother used to pack in my lunch boxes. I spent hours squeezing the water from boiled bean sprouts and tofu and spooning filling into soft, thin dumpling skins, pinching the tops closed, each one slightly closer to one of Maangchi's perfectly uniform mandu.

Leonardo da Vinci, was brought to the Vatican in 1513 by the new pope, Leo X, and given a list of commissions to create for the greater glory of the pope and his family. After three years of living in the papal palace and exploring Rome, the great Leonardo had produced almost nothing. The furious Pope Leo decided to have a surprise showdown with the capricious artist and intimidate him into completing some of his commissions. In the middle of the night, surrounded by several imposing Swiss Guardsmen, the pope burst through the door to Leonardo’s private palace chambers, thinking to shake him out of a sound sleep. Instead, he was horrified to find Leonardo wide awake, with a pair of grave robbers, in the midst of dissecting a freshly stolen corpse—right under the pope’s own roof. Pope Leo let out a nonregal scream and had the Swiss soldiers immediately pack up Leonardo’s belongings and throw them and the divine Leonardo himself outside the fortress wall of the Vatican, never to return again. Shortly afterward, Leonardo decided it was probably healthier to get out of Italy and move to France, where he spent the rest of his days. This, by the way, is why the great Italian genius’s most famous oil paintings, including the Mona Lisa, are all in Paris, in the Louvre museum.

The Republican Roosevelt wanted to fight plutocrats as well as anarchists. Their plunder of oil, coal, minerals, and timber on federal lands appalled him, in his role as the founder of America’s national parks. Corporate criminals, carving up public property for their private profit, paid bribes to politicians to protect their land rackets. Using thousand-dollar bills as weapons, they ransacked millions of acres of the last American frontiers. In 1905, a federal investigation, led in part by a scurrilous Secret Service agent named William J. Burns, had led to the indictment and conviction of Senator John H. Mitchell and Representative John H. Williamson of Oregon, both Republicans, for their roles in the pillage of the great forests of the Cascade Range. An Oregon newspaper editorial correctly asserted that Burns and his government investigators had used “the methods of Russian spies and detectives.” The senator died while his case was on appeal; the congressman’s conviction was overturned by the U.S. Supreme Court on grounds of “outrageous conduct,” including Burns’s brazen tampering with jurors and witnesses. Burns left the government and became a famous private eye; his skills at tapping telephones and bugging hotel rooms eventually won him a job as J. Edgar Hoover’s

Maj. Gen. Smedley D. Butler, often regarded as the most famous decorated US army officer of the early twentieth century, wrote a book after World War I aptly called War Is a Racket. Upon retirement in the 1930s, he gave speeches around the country to spread his message—a message that sheds light upon the hidden internal dialogue underlying US military history. In 1935, Butler boldly stated: I spent 33 years and four months in active military service and during that period I spent most of my time as a high class muscle man for Big Business, for Wall Street and the bankers. In short, I was a racketeer, a gangster for capitalism. I helped make Mexico and especially Tampico safe for American oil interests in 1914. I helped make Haiti and Cuba a decent place for the National City Bank boys to collect revenues in. I helped in the raping of half a dozen Central American republics for the benefit of Wall Street. I helped purify Nicaragua for the International Banking House of Brown Brothers in 1902–1912. I brought light to the Dominican Republic for the American sugar interests in 1916. I helped make Honduras right for the American fruit companies in 1903. In China in 1927 I helped see to it that Standard Oil went on its way unmolested. Looking back on it, I might have given Al Capone a few hints. The best he could do was to operate his racket in three districts. I operated on three continents.

I quickly learned that the congressional delegation from Alaska was deeply committed to the oil industry and other commercial interests, and senatorial courtesy prevented other members from disputing with Senators Ted Stevens (Republican) and Mike Gravel (Democrat) over a matter involving their home state. Former Idaho governor Cecil Andrus, my secretary of interior, and I began to study the history of the controversy and maps of the disputed areas, and I flew over some of them a few times. Environmental groups and most indigenous natives were my allies, but professional hunters, loggers, fishers, and the Chambers of Commerce were aligned with the oil companies. All the odds were against us until Cecil discovered an ancient law, the Antiquities Act of 1906, which permitted a president to set aside an area for “the protection of objects of historic and scientific interest,” such as Indian burial grounds, artifacts, or perhaps an ancient church building or the site of a famous battle. We decided to use this authority to set aside for preservation large areas of Alaska as national monuments, and eventually we had included more than 56 million acres (larger than the state of Minnesota). This gave me the bargaining chip I needed, and I was able to prevail in the subsequent debates. My efforts were extremely unpopular in Alaska, and I had to have extra security on my visits. I remember that there was a state fair where people threw baseballs at two targets to plunge a clown into a tank of water. My face was on one target and Iran’s Ayatollah Khomeini’s on the other, and few people threw at the Ayatollah’s.

Carbonara: The union of al dente noodles (traditionally spaghetti, but in this case rigatoni), crispy pork, and a cloak of lightly cooked egg and cheese is arguably the second most famous pasta in Italy, after Bologna's tagliatelle al ragù. The key to an excellent carbonara lies in the strategic incorporation of the egg, which is added raw to the hot pasta just before serving: add it when the pasta is too hot, and it will scramble and clump around the noodles; add it too late, and you'll have a viscous tide of raw egg dragging down your pasta. Cacio e pepe: Said to have originated as a means of sustenance for shepherds on the road, who could bear to carry dried pasta, a hunk of cheese, and black pepper but little else. Cacio e pepe is the most magical and befuddling of all Italian dishes, something that reads like arithmetic on paper but plays out like calculus in the pan. With nothing more than these three ingredients (and perhaps a bit of oil or butter, depending on who's cooking), plus a splash of water and a lot of movement in the pan to emulsify the fat from the cheese with the H2O, you end up with a sauce that clings to the noodles and to your taste memories in equal measure. Amatriciana: The only red pasta of the bunch. It doesn't come from Rome at all but from the town of Amatrice on the border of Lazio and Abruzzo (the influence of neighboring Abruzzo on Roman cuisine, especially in the pasta department, cannot be overstated). It's made predominantly with bucatini- thick, tubular spaghetti- dressed in tomato sauce revved up with crispy guanciale and a touch of chili. It's funky and sweet, with a mild bite- a rare study of opposing flavors in a cuisine that doesn't typically go for contrasts. Gricia: The least known of the four kings, especially outside Rome, but according to Andrea, gricia is the bridge between them all: the rendered pork fat that gooses a carbonara or amatriciana, the funky cheese and pepper punch at the heart of cacio e pepe. "It all starts with gricia.

Paint in several colors was squeezed out of tubes and mixed and applied to woven fabric stretched on a wooden frame so artfully we say we see a woman hanging out a sheet rather than oil on canvas. Ana Teresa Fernandez’s image on that canvas is six feet tall, five feet wide, the figure almost life-size. Though it is untitled, the series it’s in has a title: Telaraña. Spiderweb. The spiderweb of gender and history in which the painted woman is caught; the spiderweb of her own power that she is weaving in this painting dominated by a sheet that was woven. Woven now by a machine, but before the industrial revolution by women whose spinning and weaving linked them to spiders and made spiders feminine in the old stories. In this part of the world, in the creation stories of the Hopi, Pueblo, Navajo, Choctaw, and Cherokee peoples, Spider Grandmother is the principal creator of the universe. Ancient Greek stories included an unfortunate spinning woman who was famously turned into a spider as well as the more powerful Greek fates, who spun, wove, and cut each person’s lifeline, who ensured that those lives would be linear narratives that end. Spiderwebs are images of the nonlinear, of the many directions in which something might go, the many sources for it; of the grandmothers as well as the strings of begats. There’s a German painting from the nineteenth century of women processing the flax from which linen is made. They wear wooden shoes, dark dresses, demure white caps, and stand at various distances from a wall, where the hanks of raw material are being wound up as thread. From each of them, a single thread extends across the room, as though they were spiders, as though it came right out of their bellies. Or as though they were tethered to the wall by the fine, slim threads that are invisible in other kinds of light. They are spinning, they are caught in the web. To spin the web and not be caught in it, to create the world, to create your own life, to rule your fate, to name the grandmothers as well as the fathers, to draw nets and not just straight lines, to be a maker as well as a cleaner, to be able to sing and not be silenced, to take down the veil and appear: all these are the banners on the laundry line I hang out.

The Outer Cape is famous for a dazzling quality of light that is like no other place on Earth. Some of the magic has to do with the land being surrounded by water, but it’s also because that far north of the equator, the sunlight enters the atmosphere at a low angle. Both factors combine to leave everything it bathes both softer and more defined. For centuries writers, poets, and fine artists have been trying to capture its essence. Some have succeeded, but most have only sketched its truth. That’s no reflection of their talent, because no matter how beautiful the words or stunning the painting, Provincetown’s light has to be experienced. The light is one thing, but there is also the way everything smells. Those people lucky enough to have experienced the Cape at its best—and most would agree it’s sometime in the late days of summer when everything has finally been toasted by the sun—know that simply walking on the beach through the tall seagrass and rose hip bushes to the ocean, the air redolent with life, is almost as good as it gets. If in that moment someone was asked to choose between being able to see or smell, they would linger over their decision, realizing the temptation to forsake sight for even one breath of Cape Cod in August. Those aromas are as lush as any rain forest, as sweet as any rose garden, as distinct as any memory the body holds. Anyone who spent a week in summer camp on the Cape can be transported back to that spare cabin in the woods with a single waft of a pine forest on a rainy day. Winter alters the Cape, but it doesn’t entirely rob it of magic. Gone are the soft, warm scents of suntan oil and sand, replaced by a crisp, almost cruel cold. And while the seagrass and rose hips bend toward the ground and seagulls turn their backs to a bitter wind, the pine trees thrive through the long, dark months of winter, remaining tall over the hibernation at their feet. While their sap may drain into the roots and soil until the first warmth of spring, their needles remain fragrant through the coldest month, the harshest storm. And on any particular winter day on the Outer Cape, if one is blessed enough to take a walk in the woods on a clear, cold, windless day, they will realize the air and ocean and trees all talk the same language and declare We are alive. Even in the depths of winter: we are alive. It

This rich pork flavor, which lands on the tongue with a thump... It's Chinese Dongpo Pork! He seasoned pork belly with a blend of spices and let it marinate thoroughly... ... before finely dicing it and mixing it into the fried rice!" "What? Dongpo Pork prepared this fast?! No way! He didn't have nearly enough time to simmer the pork belly!" "Heh heh. Actually, there's a little trick to that. I simmered it in sparkling water instead of tap water. The carbon dioxide that gives sparkling water its carbonation helps break down the fibers in meat. Using this, you can tenderize a piece of meat in less than half the normal time!" "That isn't the only protein in this dish. I can taste the seafood from an Acqua Pazza too!" "And these green beans... it's the Indian dish Poriyal! Diced green beans and shredded coconut fried in oil with chilies and mustard seeds... it has a wonderfully spicy kick!" "He also used the distinctly French Mirepoix to gently accentuate the sweetness of the vegetables. So many different delicious flavors... ... all clashing and sparking in my mouth! But the biggest key to this dish, and the core of its amazing deliciousness... ... is the rice!" "Hmph. Well, of course it is. The dish is fried rice. If the rice isn't the centerpiece, it isn't a..." "I see. His dish is fried rice while simultaneously being something other than fried rice. A rice lightly fried in butter before being steamed in some variety of soup stock... In other words, it's actually closer to that famous staple from Turkish cuisine- a Pilaf! In fact, it's believed the word "pilaf" actually comes from the Turkish word pilav. To think he built the foundation of his dish on pilaf of all things!" "Heh heh heh! Yep, that's right! Man, I've learned so much since I started going to Totsuki." "Mm, I see! When you finished the dish, you didn't fry it in oil! That's why it still tastes so light, despite the large volume and variety of additional ingredients. I could easily tuck away this entire plate! Still... I'm surprised at how distinct each grain of rice is. If it was in fact steamed in stock, you'd think it'd be mushier." "Ooh, you've got a discerning tongue, sir! See, when I steamed the rice... ... I did it in a Donabe ceramic pot instead of a rice cooker!" Ah! No wonder! A Donabe warms slowly, but once it's hot, it can hold high temperatures for a long time! It heats the rice evenly, holding a steady temperature throughout the steaming process to steam off all excess water. To think he'd apply a technique for sticky rice to a pilaf instead! With Turkish pilaf as his cornerstone... ... he added super-savory Dongpo pork, a Chinese dish... ... whitefish and clams from an Italian Acqua Pazza... ... spicy Indian green bean and red chili Poriyal... ... and for the French component, Mirepoix and Oeuf Mayonnaise as a topping! *Ouef is the French word for "egg."* By combining those five dishes into one, he has created an extremely unique take on fried rice! " "Hold it! Wait one dang minute! After listening to your entire spiel... ... it sounds to me like all he did was mix a bunch of dishes together and call it a day! There's no way that mishmash of a dish could meet the lofty standards of the BLUE! It can't nearly be gourmet enough!" "Oh, but it is. For one, he steamed the pilaf in the broth from the Acqua Pazza... ... creating a solid foundation that ties together the savory elements of all the disparate ingredients! The spiciness of the Poriyal could have destabilized the entire flavor structure... ... but by balancing it out with the mellow body of butter and soy sauce, he turned the Poriyal's sharp bite into a pleasing tingle!

Spaghetti alla puttanesca is typically made with tomatoes, olives, anchovies, capers, and garlic. It means, literally, "spaghetti in the style of a prostitute." It is a sloppy dish, the tomatoes and oil making the spaghetti lubricated and slippery. It is the sort of sauce that demands you slurp the noodles Goodfellas style, staining your cheeks with flecks of orange and red. It is very salty and very tangy and altogether very strong; after a small plate, you feel like you've had a visceral and significant experience. There are varying accounts as to when and how the dish originated- but the most likely explanation is that it became popular in the mid-twentieth century. The first documented mention of it is in Raffaele La Capria's 1961 novel, Ferito a Morte. According to the Italian Pasta Makers Union, spaghetti alla puttanesca was a very popular dish throughout the sixties, but its exact genesis is not quite known. Sandro Petti, a famous Napoli chef and co-owner of Ischian restaurant Rangio Fellone, claims to be its creator. Near closing time one evening, a group of customers sat at one of his tables and demanded to be served a meal. Running low on ingredients, Petti told them he didn't have enough to make anything, but they insisted. They were tired, and they were hungry, and they wanted pasta. "Facci una puttanata qualsiasi!" they cried. "Make any kind of garbage!" The late-night eater is not usually the most discerning. Petti raided the kitchen, finding four tomatoes, two olives, and a jar of capers, the base of the now-famous spaghetti dish; he included it on his menu the next day under the name spaghetti alla puttanesca. Others have their own origin myths. But the most common theory is that it was a quick, satisfying dish that the working girls of Naples could knock up with just a few key ingredients found at the back of the fridge- after a long and unforgiving night. As with all dishes containing tomatoes, there are lots of variations in technique. Some use a combination of tinned and fresh tomatoes, while others opt for a squirt of puree. Some require specifically cherry or plum tomatoes, while others go for a smooth, premade pasta. Many suggest that a teaspoon of sugar will "open up the flavor," though that has never really worked for me. I prefer fresh, chopped, and very ripe, cooked for a really long time. Tomatoes always take longer to cook than you think they will- I rarely go for anything less than an hour. This will make the sauce stronger, thicker, and less watery. Most recipes include onions, but I prefer to infuse the oil with onions, frying them until brown, then chucking them out. I like a little kick in most things, but especially in pasta, so I usually go for a generous dousing of chili flakes. I crush three or four cloves of garlic into the oil, then add any extras. The classic is olives, anchovies, and capers, though sometimes I add a handful of fresh spinach, which nicely soaks up any excess water- and the strange, metallic taste of cooked spinach adds an interesting extra dimension. The sauce is naturally quite salty, but I like to add a pinch of sea or Himalayan salt, too, which gives it a slightly more buttery taste, as opposed to the sharp, acrid salt of olives and anchovies. I once made this for a vegetarian friend, substituting braised tofu for anchovies. Usually a solid fish replacement, braised tofu is more like tuna than anchovy, so it was a mistake for puttanesca. It gave the dish an unpleasant solidity and heft. You want a fish that slips and melts into the pasta, not one that dominates it. In terms of garnishing, I go for dried oregano or fresh basil (never fresh oregano or dried basil) and a modest sprinkle of cheese. Oh, and I always use spaghetti. Not fettuccine. Not penne. Not farfalle. Not rigatoni. Not even linguine. Always spaghetti.

In the early 1680s, at just about the time that Edmond Halley and his friends Christopher Wren and Robert Hooke were settling down in a London coffee house and embarking on the casual wager that would result eventually in Isaac Newton’s Principia, Hemy Cavendish’s weighing of the Earth, and many of the other inspired and commendable undertakings that have occupied us for much of the past four hundred pages, a rather less desirable milestone was being passed on the island of Mauritius, far out in the Indian Ocean some eight hundred miles off the east coast of Madagascar. There, some forgotten sailor or sailor’s pet was harrying to death the last of the dodos, the famously flightless bird whose dim but trusting nature and lack of leggy zip made it a rather irresistible target for bored young tars on shore leave. Millions of years of peaceful isolation had not prepared it for the erratic and deeply unnerving behavior of human beings. We don’t know precisely the circumstances, or even year, attending the last moments of the last dodo, so we don’t know which arrived first a world that contained a Principia or one that had no dodos, but we do know that they happened at more or less the same time. You would be hard pressed, I would submit to find a better pairing of occurrences to illustrate the divine and felonious nature of the human being-a species of organism that is capable of unpicking the deepest secrets of the heavens while at the same time pounding into extinction, for no purpose at all, a creature that never did us any harm and wasn’t even remotely capable of understanding what we were doing to it as we did it. Indeed, dodos were so spectacularly short on insight it is reported, that if you wished to find all the dodos in a vicinity you had only to catch one and set it to squawking, and all the others would waddle along to see what was up. The indignities to the poor dodo didn’t end quite there. In 1755, some seventy years after the last dodo’s death, the director of the Ashmolean Museum in Oxford decided that the institution’s stuffed dodo was becoming unpleasantly musty and ordered it tossed on a bonfire. This was a surprising decision as it was by this time the only dodo in existence, stuffed or otherwise. A passing employee, aghast tried to rescue the bird but could save only its head and part of one limb. As a result of this and other departures from common sense, we are not now entirely sure what a living dodo was like. We possess much less information than most people suppose-a handful of crude descriptions by "unscientific voyagers, three or four oil paintings, and a few scattered osseous fragments," in the somewhat aggrieved words of the nineteenth century naturalist H. E. Strickland. As Strickland wistfully observed, we have more physical evidence of some ancient sea monsters and lumbering saurapods than we do of a bird that lived into modern times and required nothing of us to survive except our absence. So what is known of the dodo is this: it lived on Mauritius, was plump but not tasty, and was the biggest-ever member of the pigeon family, though by quite what margin is unknown as its weight was never accurately recorded. Extrapolations from Strickland’s "osseous fragments" and the Ashmolean’s modest remains show that it was a little over two and a half feet tall and about the same distance from beak tip to backside. Being flightless, it nested on the ground, leaving its eggs and chicks tragically easy prey for pigs, dogs, and monkeys brought to the island by outsiders. It was probably extinct by 1683 and was most certainly gone by 1693. Beyond that we know almost nothing except of course that we will not see its like again. We know nothing of its reproductive habits and diet, where it ranged, what sounds it made in tranquility or alarm. We don’t possess a single dodo egg. From beginning to end our acquaintance with animate dodos lasted just seventy years.

Renzo from Roddino leaves us on the doorstep of Osteria da Gemma, a Langhe culinary landmark in a village scarcely large enough to fill the restaurant. Before we can shake off the wet and the cold, before we can see a menu or catch our breath, the waiter comes by and drops a cutting board full of salumi between us. Prego. Then another plate comes out- carne cruda, a soft mound of hand-chopped veal dressed with nothing but olive oil and a bit of lemon, a classic warm-up to a Piedmont meal. The plates continue, and it soon becomes very clear that we have no say in the matter. Insalata russa, a tricolore of toothsome green peas, orange carrots, and ivory potatoes, bound in a cloak of mayonnaise and crumbled egg yolk. Vitello tonnato, Piedmont's famous take on surf and turf: thin slices of roast beef with a thick emulsion of mayo and tuna. Each bite brings us slowly out of the mist of emotion and into the din of the dining room.

As with Lawrence, these other competitors in the field tended to be young, wholly untrained for the missions they were given, and largely unsupervised. And just as with their more famous British counterpart, to capitalize on their extraordinary freedom of action, these men drew upon a very particular set of personality traits—cleverness, bravery, a talent for treachery—to both forge their own destiny and alter the course of history. Among them was a fallen American aristocrat in his twenties who, as the only American field intelligence officer in the Middle East during World War I, would strongly influence his nation’s postwar policy in the region, even as he remained on the payroll of Standard Oil of New York. There was the young German scholar who, donning the camouflage of Arab robes, would seek to foment an Islamic jihad against the Western colonial powers, and who would carry his “war by revolution” ideas into the Nazi era. Along with them was a Jewish scientist who, under the cover of working for the Ottoman government, would establish an elaborate anti-Ottoman spy ring and play a crucial role in creating a Jewish homeland in Palestine. If little remembered today, these men shared something else with their British counterpart. Like Lawrence, they were not the senior generals who charted battlefield campaigns in the Middle East, nor the elder statesmen who drew lines on maps in the war’s aftermath. Instead, their roles were perhaps even more profound: it was they who created the conditions on the ground that brought those campaigns to fruition, who made those postwar policies and boundaries possible. History is always a collaborative effort, and in the case of World War I an effort that involved literally millions of players, but to a surprising degree, the subterranean and complex game these four men played, their hidden loyalties and personal duels, helped create the modern Middle East and, by inevitable extension, the world we live in today.

How could the vacuum, which has nothing in it, have any energy at all? The answer comes from another equation: Einstein's famous E=mc^2. This simple formula relates mass and energy: the mass of an object is equivalent to a certain amount of energy. (In fact, particle physics don't measure the mass of the electron, say, in kilograms or pounds or any of the usual units of mass or weight. They say that the electron's rest mass is .511 MeV [million electron volts]- a lump of energy.) The fluctuation in the energy in the vacuum is the same thing as a fluctuation in the amount of mass. Particles are constantly winking in and out of existence, like tiny Cheshire cats. The vacuum is never truly empty. Instead, it is seething with these virtual particles; at every point in space, an infinite number are happily popping up and disappearing. This is the zero-point energy, an infinity in the formulas of quantum theory. Interpreted strictly, the zero-point energy is limitless. According to the equations of quantum mechanics, more power than is stored in all the coal mines, oil fields, and nuclear weapons in the world is sitting in the space inside your toaster.

Glorious Food Italians are known the world over for their food. Each region of Italy enjoys its own kind of cooing. For example, in Naples, pasta is served with a tomato-based sauce, while in the north, it is more often served with a white cheese sauce. The people of Genoa often put pesto, a flavorful mixture of basil, pine nuts, garlic, olive oil, and grated cheese, on their pasta. The grated cheese called Parmesan originated in the area around Parma. Italians also invented many other cheeses, including Gorgonzola, mozzarella, provolone, and ricotta. No one knows when pizza was invented, but the people of Naples made it popular. At first, pizza was a simple flatbread topped with tomato and garlic. Since then, it has evolved into countless variations, served all over Italy and the world. Italians tend to eat a light breakfast of coffee and perhaps a small bun. Lunch is often the main meal, while dinner tends to be lighter. Italian meals may include antipasti, an array of vegetables, cold cuts, and seafood; a pasta dish; a main course of meat or fish; a salad; and cheese and fruit. Bread is served with every meal. Italy is justly famous for its ice cream, which is called gelato. Fresh gelato is made regularly at ice cream shops called gelaterias. Italians are just as likely to gather, discussing sports and the world, in a gelateria as in a coffee shop. Many Italians drink a strong, dark coffee called espresso, which is served in tiny cups. Another type of Italian coffee, cappuccino, is espresso mixed with hot, frothed milk. Both espresso and cappuccino have become popular in North America. Meanwhile, many Italians are becoming increasingly fond of American-style fast food, a trend that bothers some Italians. In general, dinner is served later at night in southern Italy than in northern Italy. This is because many people in the south, as in most Mediterranean regions, traditionally took naps in the afternoon during the hottest part of the day. These naps are rapidly disappearing as a regular part of life, although many businesses still shut down for several hours in the early afternoon.

Ash-Shâfi i paid no attention to a slave girl given to him by friends who wants to sleep with him. Abû Hanîfah, asked about the manner in which memorized knowledge can be acquired, exclaimed, “Lamp oil, lamp oil” (al-bizr al-bizr), and a poor student later to become a famous scholar, Abû Hâtim (as-Sijistânî?), being unable to buy lamp oil, used the watchman’s lantern to study at night in the streets. Scholars continue their studies even in the bath. They are so absorbed in their work that they do not notice what is going on around them, that they do not care to waste time on eating, that they do not bother when a hemorrhage occurs during their all-night study. In the last case, a warning note is sounded for the benefi t of the reader: Studying is done for the good of one’s soul (life). If the soul is destroyed, the knowledge acquired is of no use. “Overstepping the right mean in studying may lead to the loss of knowledge.

And so it is, that the blessed Jesus, our adorable Master, has escaped fame. No one says much about Jesus, except His followers. We do not find His name written among the great and mighty; even though, he is truly the greatest, mightiest, holiest, purest, and best man that ever lived. Jesus is neglected and forgotten. He was “Gentle Jesus, meek and mild.” His kingdom is not of this world.  He was not rough, but all love. His words were softer than butter, they were gentler than soothing oil. No one ever spoke like this man, so gently. Therefore he is neglected and forgotten. He did not come to be a conqueror with his sword, nor a Mahomet with his fiery eloquence. He came to speak with a soft whisper; one that could melt the rocky heart and heal those broken in spirit. His attitude was always, “Come to me, all who labor and are heavy laden, and I will give you rest. Take my yoke upon you, and learn from me, for I am gentle and lowly in heart, and you will find rest for your souls.” Jesus Christ was all gentleness. This is why he has not been praised by people who otherwise would have considered him famous.

We all know that Cleopatra was the epitome of beauty, she was famous for her beauty and never-ending youth and that is why many stories have been written about her, among the many secrets of her beauty. One secret was saffron oil. To keep her body beautiful and glowing, she used to mix saffron oil in a tub full of milk for her bath.

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Africa had free markets and a thriving entrepreneurial culture and tradition centuries before these became the animating ideas of the United States or Western Europe. Timbuktu, the legendary city in northern Mali, was a famous trading post and marketplace as far back as the twelfth century, as vital to the commerce of North and West Africa as ports on the Mediterranean were to Europe and the Levant. In Africa Unchained, George Ayittey offers myriad examples of industrial activity in precolonial Africa, from the indigo-dye cloth trade of fourteenth-century Kano, Nigeria, to the flourishing glass industry of precolonial Benin to the palm oil businesses of southern Nigeria to the Kente cotton trade of the Asante of Ghana in the 1800s: “Profit was never an alien concept to Africa. Throughout its history there have been numerous entrepreneurs. The aim of traders and numerous brokers or middlemen was profit and wealth.”2 The tragedy is what happened next. These skills and traditions were destroyed, damaged, eroded or forced underground, first during centuries of slave wars and colonialism and, later, through decades of corrupt postindependence rule, usually in service to foreign ideologies of socialism or communism. No postcolonial leader in Africa who fought for independence has ever adequately explained why liberation from colonial rule necessarily meant following the ideas and philosophies of Karl Marx, a gray-bearded nineteenth-century German academic who worked out of the British Library and never set foot in Africa. At the same time, neither should we have ever allowed ourselves to become beholden to paternalistic aid organizations that were sending their representatives to build our wells and plant our food for us. Nor, for that matter, should we have relied on the bureaucrats of the Western world telling us how to be proper capitalists or—as is happening now—to Party officials in Beijing telling us what they want in exchange for this or that project. It was this outside influence—starting with colonialism but later from our own terrible and corrupt policies and leaderships—that the stereotype of the lazy, helpless, unimaginative and dependent African developed. The point is that we Africans have to take charge of our own destiny, and to do this we can call on our own unique culture and traditions of innovation, free enterprise and free trade. We are a continent of entrepreneurs.

Crisp Cumin Chicken Served with Tangy Orange and Avocado Salsa   Serves: 4 Total Cooking Time: 20 min   Ingredients for the salsa: 1 large orange, preferably seedless 1 ripe avocado, preferably firm 1 plum tomato 2 tbsp chopped cilantro   Ingredients for the chicken: Olive oil 11/4 lb (625 g) chicken 1/2 tsp (2 ml) ground cumin Salt and cayenne or black pepper to taste   Method: 1. Salsa: Peel the orange and remove its white pith.  Get rid of the membrane such that only the soft juicy part of the orange is there. Slice the avocado in half and scoop out the soft buttery flesh from the peel. Chop a tomato and remove its seeds. 2. Now mix in the orange, avocado flesh, and tomato in a medium size bowl. To this add the coarsely chopped cilantro. Toss well. Lightly drizzle with oil. Sprinkle a pinch of salt for taste. 3. Cut the chicken into 4 serving-sized pieces. Thinly coat both sides of chicken cutlets with cumin, salt, and pepper. 4. Heat oil in a frying pan and slide in the chicken pieces. Cook until the pieces are lightly golden. Flip the pieces and cook for 3-5 min per side. When the chicken pieces are nicely cooked, remove from heat. Top the chicken pieces with salsa. Best served with naans.   Nutrition information: 34 g protein,11 g fat, 9 g carbohydrates, 4 g fiber, 32 mg calcium, 84 mg sodium, 270 calories.   Back to Table of Contents The Forever Famous Classic Schnitzel   Serves: 6 Total Cooking Time: 35 min   Ingredients: 1/4 teaspoon garlic salt 1/2 cup all-purpose flour 1/4 teaspoon celery salt 1/4 teaspoon paprika 1/4 teaspoon salt 1/8 teaspoon pepper 1 slightly beaten egg 1/2 cup milk 2 to 3 tablespoons cooking oil 6  4-ounce pork sirloin cutlets about 1/2-inch in thickness

4/20, CANNABIS DAY, APRIL 20 420 FARMERS’ MARKET RISOTTO Recipe from Chef Herb Celebrate the bounty of a new growing season with a dish that’s perfectly in season on April 20. Better known as 4/20, the once unremarkable date has slowly evolved into a new high holiday, set aside by stoners of all stripes to celebrate the herb among like-minded friends. The celebration’s origins are humble in nature: It was simply the time of day when four friends (dubbed “The Waldos”) met to share a joint each day in San Rafael, California. Little did they know that they were beginning a new ceremony that would unite potheads worldwide! Every day at 4:20 p.m., you can light up a joint in solidarity with other pot-lovers in your time zone. It’s a tradition that has caught on, and today, there are huge 4/20 parties and festivals in many cities, including famous gatherings of students in Boulder and Santa Cruz. An Italian rice stew, risotto is dense, rich, and intensely satisfying—perfect cannabis comfort cuisine. This risotto uses the freshest spring ingredients for a variation in texture and bright colors that stimulate the senses. Visit your local farmers’ market around April 20, when the bounty of tender new vegetables is beginning to be harvested after the long, dreary winter. As for tracking down the secret ingredient, you’ll have to find another kind of farmer entirely. STONES 4 4 tablespoons THC olive oil (see recipe) 1 medium leek, white part only, cleaned and finely chopped ½ cup sliced mushrooms 1 small carrot, grated ½ cup sugar snap peas, ends trimmed ½ cup asparagus spears, woody ends removed, cut into 1-inch-long pieces Freshly ground pepper 3½ cups low-sodium chicken broth ¼ cup California dry white wine Olive oil cooking spray 1 cup arborio rice 1 tablespoon minced fresh flat-leaf parsley ¼ cup freshly grated Parmesan cheese Salt 1. In a nonstick skillet, heat 2 tablespoons of the THC olive oil over medium-low heat. Add leek and sauté until wilted, about 5 minutes. Stir in mushrooms and continue to cook, stirring, for 2 minutes. Add carrot, sugar snap peas, and asparagus. Continue to cook, stirring, for another minute. Remove from heat, season with pepper, and set aside. 2. In a medium saucepan over high heat, bring broth and wine to a boil. Reduce heat and keep broth mixture at a slow simmer. 3. In a large pot that has been lightly coated with cooking spray, heat the remaining 2 tablespoons THC olive oil over medium heat. Add rice and stir well until all the grains of rice are coated. Pour in ½ cup of the hot broth and stir, using a wooden spoon, until all liquid is absorbed. Continue adding the broth ½ cup at a time, making sure the rice has absorbed the broth before adding more, reserving ¼ cup of broth for the vegetables. 4. Combine ¼ cup of the broth with the reserved vegetables. Once all broth has been added to the risotto and absorbed, add the vegetable mixture and continue to cook over low heat for 2 minutes. Rice should have a very creamy consistency. Remove from heat and stir in parsley, Parmesan, and salt to taste. Stir well to combine.

The goal of covert operations was often regime change. This meant overthrowing the current government and replacing it with one that leaders at the time think will be more friendly to their interests. One such incident has now become famous—the overthrow of Mohammed Mossadegh in Iran in 1953. Democratically elected, Mossadegh moved to nationalize the oil fields in that country.

You’ve heard of the famous Exxon Valdez tanker spill, where a tanker ran into the rocks in Alaska. Thirty million gallons of crude oil dumped into pristine waters. Front-page news for weeks and the entire country was pissed. Remember all those otters covered with black muck? But I’ll bet you haven’t heard of the Martin County spill, the largest environmental disaster east of the Mississippi. It happened eight years ago in Kentucky when a slurry impoundment broke and 300 million gallons of sludge rolled down the valley. Ten times more than the Valdez, and it was a nonevent

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The Family’s only publicized gathering is the National Prayer Breakfast, which it established in 1953 and which, with congressional sponsorship, it continues to organize every February at the Washington, D.C., Hilton. Some 3,000 dignitaries, representing scores of nations and corporate interests, pay $425 each to attend. For most, the breakfast is just that, muffins and prayer, but some stay on for days of seminars organized around Christ’s messages for particular industries. In years past, the Family organized such events for executives in oil, defense, insurance, and banking. The 2007 event drew, among others, a contingent of aid-hungry defense ministers from Eastern Europe, Pakistan’s famously corrupt Benazir Bhutto, and a Sudanese general linked to genocide in Darfur.

European perfumery started in earnest around the turn of the twentieth century, and developed apace with the discovery of aroma chemicals: coumarin, vanillin, cyclamen aldehyde, the great nitro musks. The Great War left industry and cities largely intact and killed countless males. Many factors then conspired to make the period 1918-1939 the golden age of mass perfumery: working women vying for the remaining men, cheap aroma chemicals, cheap labor to harvest the naturals, flourishing visual arts and music, the obsolescence of prewar bourgeois dignity, replaced by irreverence and optimism. The WWII destroyed the great engine of European chemistry (Germany). The tail end of German chemistry on the Rhine lay in the neutral Switzerland and was untouched, which is wy today two of the biggest perfumery houses in the world (Firmenich and Givaudan) are Swiss. Postwar France stank. In 1951, six years after the Liberation, only one household in fifteen had an internal bathroom. The Paris Metro at rush hour was famous for its unwashed stench. Given cost constraints, French perfumes in those years ('50) had an air de famille, a perfumey feel based on then-cheap drydown materials like sandalwood oil and salicylate esters. Being able to smell someone's fragrance was a sign of intimacy. When a perfume left a trail (called sillage) it was remarked upon, usually unfavourably. It is a strange coincidence, or perhaps a hint of the existence of God, that skin melanin is a polymer spontaneously formed from phenols, and that the perfumery materials that defined American perfumery were also in good part phenols.

Everyone wants to be great. Rich and famous, smart, clever. Fuck it. Be decent. Be kind.

The accumulated sweat, dirt and oil that a famous athlete or gladiator strigiled off himself was sold to his fans in small vials. Some Roman women reportedly used it as a face cream.

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Right across the species, everything must be stored away and put under seal - including the famous genome - doubtless for the use of a later race, who will exploit it as fossil material. We shall ourselves, by the combined pressure of the mass of computer data and the continental drift, be transformed into a metamorphic deposit (the Unconscious already seems like a psychical residue of the Carboniferous). Right now, one has the impression the human race is merely turning in on itself and its origins, desperately gathering together its distress flares and dematerializing to transform itself into a message. But a message to whom? Everyone is looking for a safe area, some form of permanent plot that can eclipse existence as a primary abode and protect us from death. The unfortunate thing is there aren't even any plots held in perpetuity in the cemeteries any more.

Leonardo built an ingenious scaffold in the Hall of Five Hundred that could be raised or folded in the manner of an accordion. This painting was to be his largest and most substantial work. Since he had suffered an almost disastrous experience in fresco painting with The Last Supper, he wanted to apply oil colours on the wall. He began also to experiment with a thick undercoat, which after he applied the colours, the paint began to drip. Trying to dry the painting in a hurry and save whatever he could, he hung large charcoal braziers close to the painting. Only the lower part could be saved in an intact state. But the upper part did not dry fast enough and the colours intermingled. Leonardo then abandoned the project. Michelangelo and Leonardo’s unfinished paintings adorned the same room together for almost a decade (1505-1512). The cartoon of Michelangelo’s painting was cut in pieces by Bartolommeo Bandinelli out of jealousy in 1512. The centrepiece of The Battle of Anghiari was greatly admired and numerous copies were made for decades. In the mid-16th century (1555-1572), the hall was enlarged and restructured by Vasari and his helpers, so that Grand Duke Cosimo I could hold his court in the chamber. During this transformation, several famous, but unfinished works were lost, including The Battle of Cascina by Michelangelo and The Battle of Anghiari by Leonardo.

That’s frustratingly common. “I’ve evaluated thousands of quartz samples from all over the world,” said John Schlanz, chief minerals processing engineer at the Minerals Research Laboratory in Asheville, about an hour from Spruce Pine. “Near all of them have contaminate locked in the quartz grains that you can’t get out.” Some Spruce Pine quartz is flawed in this way. Those grains, the washouts from the Delta Force of the quartz selection process, are used for high-end beach sand and golf course bunkers—most famously the salt-white traps of Augusta National Golf Club,16 site of the iconic Masters Tournament. A golf course in the oil-drunk United Arab Emirates imported 4,000 tons of this sand in 2008 to make sure its sand traps were world-class, too.

Alchemilla to warm and dry the joints, removing pain, gout, and arthritis. For this purpose, he prefers that it be preserved in oil and applied externally. In this form, “it is a famous thing against a cold Gout, and all Pains or Aches proceeding from a cold Cause in any Part of the Body.” As a warming and drying remedy it would be effectual against that “cold, wet” complaint, arthritis. “Outwardly applied to the Gout, Sciatica, or other like Pains of the Joints, proceeding from Blows, Over-straining, or the like, it gives Ease, and speedily cures them, adding also Strength to the Part.

There was support for Immelt’s foray into software in the traditionally gritty industrial world. Marc Andreessen famously wrote in 2011 that “software is eating the world,” meaning that it was transforming and disrupting businesses and sectors throughout the economy. But the widespread innovation, he noted, wouldn’t be as destructive for certain companies. “In some industries, particularly those with a heavy real-world component such as oil and gas, the software revolution is primarily an opportunity for incumbents,” he wrote. “Over the next 10 years, the battles between incumbents and software-powered insurgents will be epic.” GE

Jorge Giordani, a seventy-six-year-old electronics engineer and the main architect of Venezuela’s economic policies under Chávez—known as “the Monk” for his ascetic ways and almost religious devotion to orthodox leftist ideas—famously admitted that US$20 billion, or one-third of the country’s total import bill, was lost to obscure enterprises in 2012 alone.

Tune in to any Venezuelan television channel in January 2015, and you would see government-funded ads featuring famous singers, soap opera actors, and television personalities with one message for shoppers: “Cool it with the nervous purchases.

Much ink has been spilled over whether fascism represented an emergency form of capitalism, a mechanism devised by capitalists by which the fascist state—their agent—disciplined the workforce in a way no traditional dictatorship could do. Today it is quite clear that businessmen often objected to specific aspects of fascist economic policies, sometimes with success. But fascist economic policy responded to political priorities, and not to economic rationale. Both Mussolini and Hitler tended to think that economics was amenable to a ruler’s will. Mussolini returned to the gold standard and revalued the lira at 90 to the British pound in December 1927 for reasons of national prestige, and over the objections of his own finance minister. Fascism was not the first choice of most businessmen, but most of them preferred it to the alternatives that seemed likely in the special conditions of 1922 and 1933—socialism or a dysfunctional market system. So they mostly acquiesced in the formation of a fascist regime and accommodated to its requirements of removing Jews from management and accepting onerous economic controls. In time, most German and Italian businessmen adapted well to working with fascist regimes, at least those gratified by the fruits of rearmament and labor discipline and the considerable role given to them in economic management. Mussolini’s famous corporatist economic organization, in particular, was run in practice by leading businessmen. Peter Hayes puts it succinctly: the Nazi regime and business had “converging but not identical interests.” Areas of agreement included disciplining workers, lucrative armaments contracts, and job-creation stimuli. Important areas of conflict involved government economic controls, limits on trade, and the high cost of autarky—the economic self-sufficiency by which the Nazis hoped to overcome the shortages that had lost Germany World War I. Autarky required costly substitutes—Ersatz— for such previously imported products as oil and rubber. Economic controls damaged smaller companies and those not involved in rearmament. Limits on trade created problems for companies that had formerly derived important profits from exports. The great chemical combine I. G. Farben is an excellent example: before 1933, Farben had prospered in international trade. After 1933, the company’s directors adapted to the regime’s autarky and learned to prosper mightily as the suppliers of German rearmament. The best example of the expense of import substitution was the Hermann Goering Werke, set up to make steel from the inferior ores and brown coal of Silesia. The steel manufacturers were forced to help finance this operation, to which they raised vigorous objections.

Fennel Spell Hang fennel from doors and windows to ward off evil energy and entities. Fiery Wall of Protection Spells Fiery Wall of Protection is among the most famous classic condition formulas. Its name invokes the power of Archangel Michael’s protective flaming sword. The formula may be consecrated to the archangel. Fiery Wall’s basic ingredients include such powerful protective agents as salt, frankincense and myrrh. Its red color, the color of protection, derives from dragon’s blood powder. See the Formulary for specific instructions: the dried powder may be used as incense or magic powder. When the powder is added to oil, Fiery Wall of Protection Oil is created. Fiery Wall of Protection Spell (1) Candle Carve a red or white candle with your name, identifying information, hopes, and desires. Dress it with Fiery Wall of Protection Oil and burn. Consecrate the candle to the Archangel Michael if desired. Fiery Wall of Protection Spell (2) Extra-strength Mojo Place a handful of Fiery Wall of Protection Powder in a charm bag. Drizzle it with Fiery Wall of Protection Oil and Protection Oil. Add a medallion depicting Michael the Archangel and/or a tiny doll-sized sword: a fancy tooth pick works well. Carry it in your pocket. Replace the powder weekly, dressing with fresh oil. Cleanse, charge, and consecrate the charms as needed. Fiery Wall of Protection Spell (3) Incense Protect against a threatened curse by burning Fiery Wall of Protection Powder as incense. To intensify the protection, add powdered agrimony and/or vervain. Fiery Wall of Protection Spell (4) Powder Circle Cast a circle of Fiery Wall of Protection Powder around yourself, your home, or whatever needs protection. Envision a circle of enchanted flames magically surrounding and protecting you, something like the magic fire encircling The Ring of the Nibelung’s valkyrie swan-maiden Brunhilde: the flames are cool and won’t harm those whom they protect yet serve as a burning boundary preventing the entrance of all evil. Stay within the circle for as long as necessary. Carry the powder within a charm bag so that circles and boundary lines may be spontaneously cast as needed. Fiery Wall of Protection Spell (5) Quick Fix Soak a cotton ball in Fiery Wall of Protection Oil and carry it in your pocket or tucked into your bra.

There is a wide variety of good meat available, often simply grilled or roasted on the spit, and the preference is for farmyard animals, such as rabbit, lamb, chicken, duck and wood pigeons. The famous bistecca alla fiorentina, a T-bone steak, is always cooked over charcoal, and rosticciana is grilled spare ribs. In Tuscany, meat dishes are often stewed slowly in a tomato sauce, called in umido (stracotto is beef cooked in this way or in red wine). In the Maremma, wild boar (cinghiale) is sometimes prepared alla cacciatora, marinated in red wine, with parsley, bay leaves, garlic, rosemary, onion, carrot, celery, sage and wild fennel. It is then cooked slowly at a low heat in a terracotta pot with oil, lard, hot spicy pepper, and a little tomato sauce.

Meals are occasions to share with family and friends. The ingredients are often simple, but the art lies in orchestrating the sun-warmed flavors. Courses follow in artful and traditional succession, but the showpiece of the meal is tender, juicy meat; this often means lamb or goat grilled or roasted on a spit for hours. Souvlaki--melting pieces of chicken or pork tenderloin on skewers, marinated in lemon, olive oil, and a blend of seasonings--are grilled to mouthwatering perfection. Meze, the Greek version of smorgasbord, is a feast of Mediterranean delicacies. The cooks of the Greek Isles excel at classic Greek fare, such as spanakopita--delicate phyllo dough brushed with butter and filled with layers of feta cheese, spinach, and herbs. Cheeses made from goat’s milk, including the famous feta, are nearly ubiquitous. The fruits of the sun--olive oil and lemon--are characteristic flavors, reworked in myriad wonderful combinations. The fresh, simple cuisine celebrates the waters, olive groves, and citrus trees, as well as the herbs that grow wild all over the islands--marjoram, thyme, and rosemary--scenting the warm air with their sensuous aromas. Not surprisingly, of course, seafood holds pride of place. Sardines, octopus, and squid, marinated in olive oil and lemon juice, are always popular. Tiny, toothsome fried fish are piled high on painted ceramic dishes and served up at the local tavernas and in homes everywhere. Sea urchins are considered special delicacies. Every island has its own specialties, from sardines to pistachios to sesame cakes. Lésvos is well-known for its sardines and ouzo. Zakinthos is famous for its nougat. The Cycladic island of Astypalaia was called the “paradise of the gods” by the ancient Greeks because of the quality of its honey. On weekends, Athenians flock to the nearby islands of Aegina, Angistri, and Evia by the ferryful to sample the daily catch in local restaurants scattered among coastal villages. The array of culinary treats is matched by a similar breadth of local wins. Tended by generation after generation of the same families, vineyards carpet the hillsides of many islands. Grapevines have been cultivated in the Greek Isles for some four thousand years. Wines from Rhodes and Crete were already renowned in antiquity, and traders shipped them throughout the Greek Isles and beyond. The light reds and gently sweet whites complement the diverse, multiflavored Greek seafood, grilled meats, and fresh, ripe fruits and vegetables. Sitting at a seaside tavern enjoying music and conversation over a midday meze and glass of retsina, all the cares in the world seem to evaporate in the sparkling sunshine reflected off the brightly hued boats and glistening blue waters.