First Attempt Cooking Quotes

The fight unfolded like background noise. White noise. In the foreground, even with his ghastly pale face looking dead in my hands, my fingers clenching his ragged hair, all I could see was random images of Fang, not dead. Fang telling me stupid fart jokes from the dog crate next to mine at the school, trying to make me laugh. Fang asleep at Jeb's old house, and me jumping wildly on his bed to wake him up. Him pretending to be asleep. Me laughing when I "accidentally" kicked him where it counts. Him dumping me off the bed. Fang gagging on my first attempt at cooking dinner after Jeb disappeared. Him spitting out the mac and cheese. Me dumping the rest of the bowl on him in response. Fang on the beach, that first time he was badly injured. Me realizing how I felt about him. Fang kissing me. So close I couldn't even see his dark eyes anymore. The first time. The second time. The third. I could always remember each and every one of them. Would always remember them. Fang. Not. Dead.

I learned to cook by helping my mother in the kitchen. I assisted her with the canning, and she began assigning me some other tasks like making salad dressing or kneading dough for bread. My first attempt at preparing an entire dinner¾the menu included pork chops Hawaiian, which called for the pork to be marinated in papaya nectar, ginger, cumin, and other spices before being grilled with onions and pineapple cubes¾required an extensive array of exotic ingredients. When he saw my grocery list, my father commented, “I hope she marries a rich man.

I had a lot of disasters in the kitchen, even during the long period when I was cooking under my mother's supervision and with the benefit of her experience. I still fail all the time, in particular when I turn to baking. After hundreds of attempts, following dozens of different formulas, I don't think I have ever made what I would consider to be a completely successful pie crust. Disaster is somehow part of the appeal of cooking for me. If that first Velvet Crumb Cake had turned out to be a flop, I don't know if I would have pursued my interest in cooking. But cooking entails stubbornness and a tolerance--maybe even a taste--for last-minute collapse. You have to be able to enjoy the repeated and deliberate following of a more of less lengthy, more or less complicated series of steps whose product is very likely--after all that work, with no warning, right at the end--to curdle, sink, scorch, dry up, congeal, burn, or simply taste bad.

Ah!" said the doctor, in his most complacent manner, "here is the opportunity I have long been waiting for. I have often desired to test and taste the indian mode of cooking. What do you suppose this is?" holding up the dripping morsel. Unable to obtain the desired information, the doctor, whose naturally good appetite had been sensibly sharpened by his recent exercise á la quadrupède, set to with a will and ate heartily of the mysterious contents of the kettle. "What can this be?" again inquired the doctor. He was only satisfied on one point, that it was delicious - a dish fit for a king. Just then Gurrier, the half-breed, entered the lodge. He could solve the mystery, having spent years among the Indians. To him the doctor appealed for information. Fishing out a huge piece and attacking it with the voracity of a hungry wolf, he was not long in determining what the doctor had supped so heartily upon. His first words settled the mystery: "Why this is dog." I will not attempt to repeat the few but emphatic words uttered by the heartedly disgusted member of the medical fraternity as he rushed from the lodge.

When half his force advances and half withdraws he is attempting to decoy you. When his troops lean on their weapons, they are famished. When drawers of water drink before carrying it to camp, his troops are suffering from thirst. When the enemy sees an advantage but does not advance to seize it, he is fatigued. When birds gather above his camp sites, they are empty. When at night the enemy's camp is clamorous, he is fearful. They are boisterous to reassure themselves. When his troops are disorderly, the general has no prestige. When his flags and banners move about constantly he is in disarray. If the officers are short-tempered they are exhausted. When the enemy feeds grain to the horses and his men meat and when his troops neither hang up their cooking pots nor return to their shelters, the enemy is desperate. When the troops continually gather in small groups and whisper together the general has lost the confidence of the army. Too frequent rewards indicate that the general is at the end of his resources; too frequent punishments that he is in acute distress. If the officers at first treat the men violently and later are fearful of them, the limit of indiscipline has been reached. When the enemy troops are in high spirits, and, although facing you, do not join battle for a long time, nor leave, you must thoroughly investigate the situation.

It takes me nearly a half hour to make what should be a ten-minute trip, and by the time I pull up in front of my house, my hands are cramped from my death grip on the steering wheel. It’s not until I step out of the car, my legs feeling like they’re made of Jell-O, that I notice Ryder’s Durango parked in front of me. “Where the hell have you been?” he calls out from the front porch, just as I make a mad dash to join him there. His face is red, his brow furrowed over stormy eyes. “They let us out an hour ago!” I am really not in the mood for his crap. “Yeah, so?” “So I was worried sick. A tornado touched down over by the Roberts’ place.” “I know! I mean, I didn’t know it touched down, but I was still at school when the sirens went off.” I drop my ridiculously heavy backpack and shake the rain from my hair. “Is everyone okay over there?” He runs a visibly trembling hand through his hair. “Yeah, it just tore up their fence or something. Jesus, Jemma!” “What is wrong with you? Why are you even here?” “I’m supposed to stay over here, remember?” “What…now?” I look past him and notice an army-green duffel bag by the front door. He’s got a key--he could’ve just let himself in. “I figured now’s as good a time as any. We need to put sandbags in front of the back door before it gets any worst out, and then we’ve got to do something about the barn. It’s awful close to the creek, and the water’s rising fast.” “Well, what do you propose we do?” “Don’t you keep your guns out there? We should move them inside. And your dad has some expensive tools in his workshop--we should get those, too.” I let out a sigh. He’s got a point. “Can I at least go inside first? Put my stuff away?” “Sure?” He moves to the edge of the porch and gazes up at the sky. “It looks like we might get a break in a few minutes, once this band moves through. Might as well wait for it.” I dig out my keys and unlock the door. I can hear the dogs howling their heads off the minute I step inside. “I’ve gotta let Beau and Sadie out,” I say over my shoulder as I head toward the kitchen. “Take your stuff to the guest room and get settled, why don’t you?” That’s my attempt at reestablishing the fact that I’m in charge here, not him. This is my house. My stuff. My life.

Am I mistaken to think that even back then, in the vivid present, the fullness of life stirred our emotions to an extraordinary extent? Has anywhere since so engrossed you in its ocean of details? The detail, the immensity of the detail, the force of the detail, the weight of the detail—the rich endlessness of detail surrounding you in your young life like the six feet of dirt that’ll be packed on your grave when you’re dead. Perhaps by definition a neighborhood is the place to which a child spontaneously gives undivided attention; that’s the unfiltered way meaning comes to children, just flowing off the surface of things. Nonetheless, fifty years later, I ask you: has the immersion ever again been so complete as it was in those streets, where every block, every backyard, every house, every floor of every house—the walls, ceilings, doors, and windows of every last friend’s family apartment—came to be so absolutely individualized? Were we ever again to be such keen recording instruments of the microscopic surface of things close at hand, of the minutest gradations of social position conveyed by linoleum and oilcloth, by yahrzeit candles and cooking smells, by Ronson table lighters and Venetian blinds? About one another, we knew who had what kind of lunch in the bag in his locker and who ordered what on his hot dog at Syd’s; we knew one another’s every physical attribute—who walked pigeon-toed and who had breasts, who smelled of hair oil and who oversalivated when he spoke; we knew who among us was belligerent and who was friendly, who was smart and who was dumb; we knew whose mother had the accent and whose father had the mustache, whose mother worked and whose father was dead; somehow we even dimly grasped how every family’s different set of circumstances set each family a distinctive difficult human problem. And, of course, there was the mandatory turbulence born of need, appetite, fantasy, longing, and the fear of disgrace. With only adolescent introspection to light the way, each of us, hopelessly pubescent, alone and in secret, attempted to regulate it—and in an era when chastity was still ascendant, a national cause to be embraced by the young like freedom and democracy. It’s astonishing that everything so immediately visible in our lives as classmates we still remember so precisely. The intensity of feeling that we have seeing one another today is also astonishing. But most astonishing is that we are nearing the age that our grandparents were when we first went off to be freshmen at the annex on February 1, 1946. What is astonishing is that we, who had no idea how anything was going to turn out, now know exactly what happened. That the results are in for the class of January 1950—the unanswerable questions answered, the future revealed—is that not astonishing? To have lived—and in this country, and in our time, and as who we were. Astonishing.

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.

Just wait until they cut you lose, Kat, and find some other nice Kindred. Try a Blood Kindred like Sylvan—they’re wonderful.” “I would have to put in a vote for a Beast Kindred,” Olivia said, grinning. “Not only are they the best lovers, they’re the best cooks too. Baird has been making me something new every night.” “Better than his first attempt at pizza, I hope?” Kat said, trying to smile. Liv grinned. “Much better. Baird’s come a long way from the days when he thought fruit cocktail was a good topping option.” Kat sighed. “They sound great and both of your husbands are wonderful men…” “I hear a ‘but’ coming,” Sophie murmured. “But, I’m just not interested.” Kat sighed and put her head in her hands. “I don’t know, maybe when this is all over with I’ll just go back to Earth and try to find a regular human guy. One who doesn’t force me to feel his painful emotions all the time, one without a tortured secret past, one who doesn’t freaking have to have his brother in bed with him to have sex.” Liv snorted. “Uh, sorry Kat but that came out sounding really wrong.” Kat waved a hand. “You know what I mean. It’s not sexual—not between them, anyway. But they seriously can’t touch me unless the other one is too, or it hurts them.” Sophie shook her head. “That’s so weird.” “Weirder than being bitten every single time you have sex?” Liv said, frowning. “Weirder than any of the other stuff that goes with being a Kindred bride?” “Well, I guess not,” Sophie said, shrugging. “But you have to admit, it’s not what we’re used to.” “Different isn’t always bad,” Liv said. “And love comes in all shapes and sizes. Maybe Deep is afraid to let himself love you, Kat. Maybe because of whatever it was that happened he feels unworthy of your love.” Kat frowned. “He did say something about me being unattainable—like the moon or the stars or something like that.” She crossed her arms over her chest. “But then he went right back to being a jerk.” “He went back into his protective shell,” Olivia said. “I’m telling you, Kat—I bet he loves you just as much as Lock does—in his own way.” “Yeah? Well he could have fooled me,” Kat said sarcastically.

Just how large was the indigenous population when Cook first arrived? Why and when did the great Polynesian navigators stop sailing between Hawai‘i and Tahiti to the south? Did they ever reach the shores of South or North America? How did Polynesian chiefs become divine kings, in a manner that resembled the leaders of other early civilizations? When did human sacrifice first come to be practiced in Hawai‘i, and what role did sacrifice play in the emerging state cults? What were the roles of religion and ideology in Hawaiian political evolution? In the chapters that follow I attempt to answer these and other questions, based

Ah! said the doctor, in his most complacent manner, "here is the opportunity I have long been waiting for. I have often desired to test and taste the indian mode of cooking. What do you suppose this is?" holding up the dripping morsel. Unable to obtain the desired information, the doctor, whose naturally good appetite had been sensibly sharpened by his recent exercise á la quadrupède, set to with a will and ate heartily of the mysterious contents of the kettle. "What can this be?" again inquired the doctor. He was only satisfied on one point, that it was delicious - a dish fit for a king. Just then Gurrier, the half-breed, entered the lodge. He could solve the mystery, having spent years among the Indians. To him the doctor appealed for information. Fishing out a huge piece and attacking it with the voracity of a hungry wolf, he was not long in determining what the doctor had supped so heartily upon. His first words settled the mystery: "Why this is dog." I will not attempt to repeat the few but emphatic words uttered by the headily disgusted member of the medical fraternity as he rushed from the lodge.

All my children would be--” Hunter rolled his eyes. “Can you see me, surrounded by White Eyes?” “Ah, that is the trouble. She is a White Eyes.” Many Horses nodded and, in a teasing voice, said, “I don’t blame you there. No man could be proud of a son with white blood. He’d be weak and cowardly, a shame to any who claimed him.” Hunter froze and glanced up. The white blood in his own veins was an unspoken truth between him and his father. Never before had Many Horses alluded to it. Many Horses sniffed and rubbed the ash from his nose. “Of course, there are the rare exceptions. I suppose a man could raise a child of mixed blood and teach him to be one of the true People. It would take work, though.” The stiffness eased from Hunter’s shoulders. “Did I test your patience, my father?” Many Horses seemed to ponder that question a moment. “I found myself short on patience the time you shot me in the thigh with your first bow and arrow. It wouldn’t have been so bad if I hadn’t been standing behind you.” Hunter laughed softly. “You weren’t when I let fly with the arrow. If I remember, I turned around to ask you a question.” “Which I never did answer. I always thanked the Great Ones that you were only knee high. If you’d been much taller, your brothers and sister never would have been born.” He sniffed again, then grinned. “Come to think of it, Warrior was even more dangerous with his first rifle. Remember the time he accidentally fired through my lodge and shot a hole in your mother’s cooking pot? She was boiling rabbit. The water hit the fire and filled the place with so much smoke, I nearly choked to death before I got everyone outside to safety.” Hunter threw back his head and roared with laughter. “I remember you pulling that rabbit out of the pot and telling Warrior it was a perfect shot, right through the heart. Except, of course, that it was gutted. And would he practice on live targets from then on?” “Speaking of pits in plum pudding, do you remember your sister’s first attempt? Your grandfather broke off his only remaining tooth trying to eat it.” “And swallowed tooth, pit and all, so he wouldn’t embarrass her in front of Gray Horse, who had come to court her.” Hunter placed a hand over his aching midriff and sighed. “It is good I came, my father. You have the gift. Already my heart is lighter.

Did I test your patience, my father?” Many Horses seemed to ponder that question a moment. “I found myself short on patience the time you shot me in the thigh with your first bow and arrow. It wouldn’t have been so bad if I hadn’t been standing behind you.” Hunter laughed softly. “You weren’t when I let fly with the arrow. If I remember, I turned around to ask you a question.” “Which I never did answer. I always thanked the Great Ones that you were only knee high. If you’d been much taller, your brothers and sister never would have been born.” He sniffed again, then grinned. “Come to think of it, Warrior was even more dangerous with his first rifle. Remember the time he accidentally fired through my lodge and shot a hole in your mother’s cooking pot? She was boiling rabbit. The water hit the fire and filled the place with so much smoke, I nearly choked to death before I got everyone outside to safety.” Hunter threw back his head and roared with laughter. “I remember you pulling that rabbit out of the pot and telling Warrior it was a perfect shot, right through the heart. Except, of course, that it was gutted. And would he practice on live targets from then on?” “Speaking of pits in plum pudding, do you remember your sister’s first attempt? Your grandfather broke off his only remaining tooth trying to eat it.” “And swallowed tooth, pit and all, so he wouldn’t embarrass her in front of Gray Horse, who had come to court her.” Hunter placed a hand over his aching midriff and sighed. “It is good I came, my father. You have the gift. Already my heart is lighter.

When my son Nick was five years old, he was sitting at the kitchen bar while I prepared dinner. In typical busy mother fashion, I was multitasking—cooking, cleaning, running the laundry, answering the phone, and attempting to listen to what he had to say.

The Greek GDP spiked 25% when statisticians dove into the country’s black market in 2006, for instance, thereby enabling the government to take out several hefty loans shortly before the European debt crisis broke out. Italy started including its black market back in 1987, which swelled its economy by 20% overnight. “A wave of euphoria swept over Italians,” reported the New York Times, “after economists recalibrated their statistics taking into account for the first time the country’s formidable underground economy of tax evaders and illegal workers.”4 And that’s to say nothing of all the unpaid labor that doesn’t even qualify as part of the black market, from volunteering to childcare to cooking, which together represents more than half of all our work. Of course, we can hire cleaners or nannies to do some of these chores, in which case they count toward the GDP, but we still do most ourselves. Adding all this unpaid work would expand the economy by anywhere from 37% (in Hungary) to 74% (in the UK).5 However, as the economist Diane Coyle notes, “generally official statistical agencies have never bothered – perhaps because it has been carried out mainly by women.”6 While we’re on the subject, only Denmark has ever attempted to quantify the value of breastfeeding in its GDP. And it’s no paltry sum: In the U.S., the potential contribution of breast milk has been estimated at an incredible $110 billion a year7 – about the size of China’s military budget.

Underleft-Overleft Strike with an underleft to the opponent's lead knee. On impact, suddenly redirect the strike into an overleft. Like swinging a sledgehammer, slide your left hand up to help relaunch the weapon. The big stick is heavy enough that you don't want to try to redirect it upward with just your wrists. Overleft-Left Knee Begin with the weapon in left high guard. Throw an overleft strike. Upon contact, draw the stick back to re-chamber it in left high guard. Be aware though, that when you recover from a strike and attempt to re-chamber or reload, you are vulnerable to a counterattack. Keep in mind that a common short stick strategy is to get you to commit to a strike, then charge into close range after you've swung. Perhaps an attacker intends to tackle you—his strategy may be to draw your high strike, such as an overleft, then burst in low to take you down. As the stick comes back to the left shoulder, use this momentum as a counterbalance to throw the left knee. Do not throw an upward knee, which is weak. Instead, throw the Thai knee, in which the knee travels forward, moving parallel to the ground. An important tip is to throw the hip forward, tilting your torso back as you throw the left knee. This has the added benefit of developing your abs and core when you train. The knee is among the most devastating of weapons against the tackler because he tends to run into the knee face-first.

From what Natasha described, the sesame chicken is a variation on oven-fried chicken, with a crisp, garlicky coating speckled with sesame seeds. My first attempt is a total disaster involving burnt sesame seeds, unappetizing flecks of fresh garlic, and more oil than is in all of Saudi Arabia. Whatever the chicken is supposed to taste like, I know this isn't even close. I fine-tune the recipe all week, swapping out the fresh garlic for powdered and preheating the oiled pan in the oven for a good ten minutes before baking. For what I hope is my final adjustment, I marinate the chicken pieces overnight in a dry rub, leaving them covered on a big sheet pan in Natasha's refrigerator Wednesday night.

One thing consumed drugs all have in common, is our initial natural aversion toward them. The first mouthful of alcohol we drink is generally followed by an involuntary grimace. The first puff on a chemical-laden cigarette is followed often by a cough and splutter as the body tries to repel the alien pollution thrust upon it. Our first coffee and tea are generally also greeted somewhat similarly. Of course, it is frequently the case that despite these initial reactions, we push on past them until addiction is formed. Cooked food, although noticeably less recognised as addictive, evokes no less an initial reaction. Think of all those babies whose faces screw up in displeasure vainly attempting rejection of the denatured slop thrust upon them, and the hours spent crying from stomach pains. By the time they are advanced enough to linguistically voice their lack of desire for such foods, they are, alas, already well hooked.

To an extent that most accounts still underrate, the Bolshevik Revolution was a German-financed operation, though it was greatly facilitated by the incompetence of the Russian liberals.1 Lenin’s goose should have been cooked after the failure of the first Bolshevik coup attempt in early July and his exposure as a German agent in the newspaper Zhivoe Slovo, which led to formal charges of treason against him and ten other Bolshevik leaders.