First Solid Food Quotes

Young man, two are the forces most precious to mankind. The first is Demeter, the Goddess. She is the Earth -- or any name you wish to call her -- and she sustains humanity with solid food. Next came Dionysus, the son of the virgin, bringing the counterpart to bread: wine and the blessings of life's flowing juices. His blood, the blood of the grape, lightens the burden of our mortal misery. Though himself a God, it is his blood we pour out to offer thanks to the Gods. And through him, we are blessed.

How are you coming with your home library? Do you need some good ammunition on why it's so important to read? The last time I checked the statistics...I think they indicated that only four percent of the adults in this country have bought a book within the past year. That's dangerous. It's extremely important that we keep ourselves in the top five or six percent. In one of the Monthly Letters from the Royal Bank of Canada it was pointed out that reading good books is not something to be indulged in as a luxury. It is a necessity for anyone who intends to give his life and work a touch of quality. The most real wealth is not what we put into our piggy banks but what we develop in our heads. Books instruct us without anger, threats and harsh discipline. They do not sneer at our ignorance or grumble at our mistakes. They ask only that we spend some time in the company of greatness so that we may absorb some of its attributes. You do not read a book for the book's sake, but for your own. You may read because in your high-pressure life, studded with problems and emergencies, you need periods of relief and yet recognize that peace of mind does not mean numbness of mind. You may read because you never had an opportunity to go to college, and books give you a chance to get something you missed. You may read because your job is routine, and books give you a feeling of depth in life. You may read because you did go to college. You may read because you see social, economic and philosophical problems which need solution, and you believe that the best thinking of all past ages may be useful in your age, too. You may read because you are tired of the shallowness of contemporary life, bored by the current conversational commonplaces, and wearied of shop talk and gossip about people. Whatever your dominant personal reason, you will find that reading gives knowledge, creative power, satisfaction and relaxation. It cultivates your mind by calling its faculties into exercise. Books are a source of pleasure - the purest and the most lasting. They enhance your sensation of the interestingness of life. Reading them is not a violent pleasure like the gross enjoyment of an uncultivated mind, but a subtle delight. Reading dispels prejudices which hem our minds within narrow spaces. One of the things that will surprise you as you read good books from all over the world and from all times of man is that human nature is much the same today as it has been ever since writing began to tell us about it. Some people act as if it were demeaning to their manhood to wish to be well-read but you can no more be a healthy person mentally without reading substantial books than you can be a vigorous person physically without eating solid food. Books should be chosen, not for their freedom from evil, but for their possession of good. Dr. Johnson said: "Whilst you stand deliberating which book your son shall read first, another boy has read both.

We’re committed, as she gets older, to teaching her about her birth culture. And of course she already loves the rice. Actually, it was her first solid food.

The pathway to maturity and to solid biblical food is not first becoming an intelligent person, but becoming an obedient person.

When my sons arrived in the family, their legal status was not ambiguous at all. They were our kids. But their wants and affections were still atrophied by a year in the orphanage. They didn't know that flies on their faces were bad. They didn't know that a strange man feeding them their first scary gulps of solid food wasn't a torturer. Life in the cribs alone must have seemed to them like freedom. That's what I was missing about the biblical doctrine of adoption. Sure it's glorious in the long run. But it sure seems like hell in the short run. . . .

I don’t remember when I stopped noticing—stopped noticing every mirror, every window, every scale, every fast-food restaurant, every diet ad, every horrifying model. And I don’t remember when I stopped counting, or when I stopped caring what size my pants were, or when I started ordering what I wanted to eat and not what seemed “safe,” or when I could sit comfortably reading a book in my kitchen without noticing I was in my kitchen until I got hungry—or when I started just eating when I got hungry, instead of questioning it, obsessing about it, dithering and freaking out, as I’d done for nearly my whole life. I don’t remember exactly when recovery took hold, and went from being something I both fought and wanted, to being simply a way of life. A way of life that is, let me tell you, infinitely more peaceful, infinitely happier, and infinitely more free than life with an eating disorder. And I wouldn’t give up this life of freedom for the world. What I know is this: I chose recovery. It was a conscious decision, and not an easy one. That’s the common denominator among people I know who have recovered: they chose recovery, and they worked like hell for it, and they didn’t give up. Recovery isn’t easy, at first. It takes time. It takes more work, sometimes, than you think you’re willing to do. But it is worth every hard day, every tear, every terrified moment. It’s worth it, because the trade-off is this: you let go of your eating disorder, and you get back your life. There are a couple of things I had to keep in mind in early recovery. One was that I was going to recover, even though I didn’t feel “ready.” I realized I was never going to feel ready—I was just going to jump in and do it, ready or not, and I am deeply glad that I did. Another was that symptoms were not an option. Symptoms, as critically necessary and automatic as they feel, are ultimately a choice. You can choose to let the fallacy that you must use symptoms kill you, or you can choose not to use symptoms. Easier said than done? Of course. But it can be done. I had to keep at the forefront of my mind the reasons I wanted to recover so badly, and the biggest one was this: I couldn’t believe in what I was doing anymore. I couldn’t justify committing my life to self-destruction, to appearance, to size, to weight, to food, to obsession, to self-harm. And that was what I had been doing for so long—dedicating all my strength, passion, energy, and intelligence to the pursuit of a warped and vanishing ideal. I just couldn’t believe in it anymore. As scared as I was to recover, to recover fully, to let go of every last symptom, to rid myself of the familiar and comforting compulsions, I wanted to know who I was without the demon of my eating disorder inhabiting my body and mind. And it turned out that I was all right. It turned out it was all right with me to be human, to have hungers, to have needs, to take space. It turned out that I had a self, a voice, a whole range of values and beliefs and passions and goals beyond what I had allowed myself to see when I was sick. There was a person in there, under the thick ice of the illness, a person I found I could respect. Recovery takes time, patience, enormous effort, and strength. We all have those things. It’s a matter of choosing to use them to save our own lives—to survive—but beyond that, to thrive. If you are still teetering on the brink of illness, I invite you to step firmly onto the solid ground of health. Walk back toward the world. Gather strength as you go. Listen to your own inner voice, not the voice of the eating disorder—as you recover, your voice will get clearer and louder, and eventually the voice of the eating disorder will recede. Give it time. Don’t give up. Love yourself absolutely. Take back your life. The value of freedom cannot be overestimated. It’s there for the taking. Find your way toward it, and set yourself free.

Some people have suggested that Mirabelle will lose touch with her birth culture,” the producer said. “How do you respond to those concerns?” Mrs. McCullough nodded. “We’re trying to be very sensitive to that,” she said. “You’ll notice that we’re adding more and more Asian art to our walls.” She waved a hand at the scrolls with ink-brushed mountains that hung by the fireplace, the glazed pottery horse on the mantel. “We’re committed, as she gets older, to teaching her about her birth culture. And of course she already loves the rice. Actually, it was her first solid food.

During infancy, a child does not distinguish between milk and tenderness, between solid food and love. Without food, a child will starve. Without love, a child will starve emotionally and can become impaired for life. A great deal of research indicates that the emotional foundation of life is laid in the first eighteen months of life, particularly in the mother/child relationship. The “food” for future emotional health is physical touch, kind words, and tender care.

By 5500 BCE, we were making cheese. Sieves and pottery colanders resembling modern cheese strainers had been found in Poland, and in 2012, again, telltale residues were scraped off these ancient dishes. The suboptimal washing-up skills of the people who owned this crockery again revealed fat from milk. Cheese, of course, is a strange thing in itself, and odd that we should eat it. It’s milk that has gone bad, probably the first processed food, but it may have been a useful way of storing the nutrient-rich milk in solid form, possibly more like a glob of mozzarella than a wheel of Stilton.

Our safety lies in repentance. Our strength comes of obedience to the commandments of God. My beloved brethren and sisters, I accept this opportunity in humility. I pray that I may be guided by the Spirit of the Lord in that which I say. I have just been handed a note that says that a U.S. missile attack is under way. I need not remind you that we live in perilous times. I desire to speak concerning these times and our circumstances as members of this Church. You are acutely aware of the events of September 11, less than a month ago. Out of that vicious and ugly attack we are plunged into a state of war. It is the first war of the 21st century. The last century has been described as the most war-torn in human history. Now we are off on another dangerous undertaking, the unfolding of which and the end thereof we do not know. For the first time since we became a nation, the United States has been seriously attacked on its mainland soil. But this was not an attack on the United States alone. It was an attack on men and nations of goodwill everywhere. It was well planned, boldly executed, and the results were disastrous. It is estimated that more than 5,000 innocent people died. Among these were many from other nations. It was cruel and cunning, an act of consummate evil. Recently, in company with a few national religious leaders, I was invited to the White House to meet with the president. In talking to us he was frank and straightforward. That same evening he spoke to the Congress and the nation in unmistakable language concerning the resolve of America and its friends to hunt down the terrorists who were responsible for the planning of this terrible thing and any who harbored such. Now we are at war. Great forces have been mobilized and will continue to be. Political alliances are being forged. We do not know how long this conflict will last. We do not know what it will cost in lives and treasure. We do not know the manner in which it will be carried out. It could impact the work of the Church in various ways. Our national economy has been made to suffer. It was already in trouble, and this has compounded the problem. Many are losing their employment. Among our own people, this could affect welfare needs and also the tithing of the Church. It could affect our missionary program. We are now a global organization. We have members in more than 150 nations. Administering this vast worldwide program could conceivably become more difficult. Those of us who are American citizens stand solidly with the president of our nation. The terrible forces of evil must be confronted and held accountable for their actions. This is not a matter of Christian against Muslim. I am pleased that food is being dropped to the hungry people of a targeted nation. We value our Muslim neighbors across the world and hope that those who live by the tenets of their faith will not suffer. I ask particularly that our own people do not become a party in any way to the persecution of the innocent. Rather, let us be friendly and helpful, protective and supportive. It is the terrorist organizations that must be ferreted out and brought down. We of this Church know something of such groups. The Book of Mormon speaks of the Gadianton robbers, a vicious, oath-bound, and secret organization bent on evil and destruction. In their day they did all in their power, by whatever means available, to bring down the Church, to woo the people with sophistry, and to take control of the society. We see the same thing in the present situation.

For this reason we should not try, through contempt or arrogant zeal, to attain this kind of contemplative knowledge prematurely; rather we should practice the commandments of Christ in due order and proceed undistracted through the various stages of contemplation previously discussed. Once we have purified the soul through patient endurance and with tears of fear and inward grief, and have reached the state of seeing the true nature of things, then - initiated spiritually by the angels - the intellect spontaneously attains this contemplative knowledge. But if a person is presumptuous and tries to reach the second stage before having reached the first, then not only will he fail to conform to God's purpose, but he will provoke many battles against himself, particularly through speculating about the nature of man, as we have learnt in the case of Adam. Those still subject to the passions gain nothing by attempting to act or think as if they were dispassionate: solid food is not good for babies, even though it is excellent for the mature (cf. Heb. 5:14). Rather they should exercise discrimination, yearning to act and think like the dispassionate, but holding back, as being unworthy. Yet when grace comes they should not reject it out of despair or laziness, neither should they presumptuously demand something prematurely, lest by seeking what has its proper time before that time has come, as St John Klimakos says, they fail to attain it in its proper time, and fall into delusion, perhaps beyond the help of man or the Scriptures.

According to the antimicrobial hypothesis, spices kill or inhibit the growth of microorganisms and prevent the production of toxins in the foods we eat and so help humans to solve a critical problem of survival: avoiding being made ill or poisoned by the foods we eat (Sherman & Flaxman, 2001). Several sources of evidence support this hypothesis. First, of the 30 spices for which we have solid data, all killed many of the species of foodborne bacteria on which they were tested. Can you guess which spices are most powerful in killing bacteria? They are onion, garlic, allspice, and oregano. Second, more spices, and more potent spices, tend to be used in hotter climates, where unrefrigerated food spoils more quickly, promoting the rapid proliferation of dangerous microorganisms. In the hot climate of India, for example, the typical meat dish recipe calls for nine spices, whereas in the colder climate of Norway, fewer than two spices are used per meat dish on average. Third, more spices tend to be used in meat dishes than in vegetable dishes (Sherman & Hash, 2001). This is presumably because dangerous microorganisms proliferate more on unrefrigerated meat; dead plants, in contrast, contain their own physical and chemical defenses and so are better protected from bacterial invasion. In short, the use of spices in foods is one means that humans have used to combat the dangers carried on the foods we eat. The authors of the antimicrobial hypothesis are not proposing that humans have a specialized evolved adaptation for the use of spices, although they do not rule out this possibility. Rather, it is more likely that eating certain spices was discovered through accident or experimentation; people discovered that they were less likely to feel sick after eating leftovers cooked with aromatic plant products. Use of those antimicrobial spices then likely spread through cultural transmission—by imitation or verbal instruction.

What a wonderful crunch! And yet the char's meat was still hot and deliciously juicy! The breading perfectly contained inside its protective shell the savory flavor of the fish! The Kaki no Tane Crackers came already seasoned... ... so the breading itself had a solid, delicious taste. And the dipping sauce is perfect! The Ki no Me mixed with Tamago no Moto is wonderfully light and fluffy!" *Ki no Me: The young leaves of the Japanese pepper plant. Clapping one in your palm crushes the leaf's cells, releasing a distinctive scent.* TAMAGO NO MOTO. Mayonnaise without the vinegar, it is simply egg yolks and vegetable oil whisked into a creamy consistency. It's often used to bring ingredients together or to add flavor to a dish. Some salt and minced Ki no Me adds an overall refreshing taste to the fish... ... erasing any oiliness and giving it a refined flavor. "That wonderfully smooth creaminess hiding between the crispy crunchiness of the breading really spurs the appetite! The breaded and deep-fried mountain vegetables on the side cannot be ignored, either. They provide an eye-pleasing contrast when arranged side-by-side with the deep-fried fish. " "Soma, where on earth did you get the idea for this?" "In Japanese cooking, there's a type of tempura called Okakiage, right? When deep-frying things, use crushed-up Okaki Rice Crackers instead of panko to give the dish some uniqueness and kick. I made this at home once long ago with my dad. " "And that gave you the idea to use the Kaki no Tane Crackers in place of the Okaki Rice Crackers?" "Yep! I call it the Yukihira Style Okaki- YUKIHIRA STYLE OKAKI-NO-TANE-AGE CHAR!" "You just slapped the two names together!" On one hand, Takumi Aldini maintained a broad version that did not overlook potential ingredients, such as the duck. On the other, Soma Yukihira's rare ability to think outside the box... ... led him to create a dish that no one else even expected! Neither was intimidated by the time constraints or the limited ingredients. They instead focused on what they could do to create their dish. That is the spirit of a true professional! Hee hee! This is hardly the first time I've given this assignment. And students have made deep-fried items before... without breading. But he is the first one to find a way to present to me fish that is both breaded and deep-fried! The char, in season this spring... ... is snuggly wrapped in a protective shell of Kaki no Tane Cracker breading.

There are truly only three situations in which debating someone on the left is worthwhile. First, you must: your grade depends on it, or your waiter threatens to spit in your food unless you tell him why same-sex marriage is a detriment to Western civilization. Second, you found an honest leftist actually willing to be convinced by solid argumentation. Congratulations! You found him. He actually wants to sit down and have an evidence-based conversation with you; you want to have an evidenced based conversation with him. Everything is just hunky dory! Then you ride off on your separate unicorns. Third, you should debate a leftist if there is an audience. The goal of the debate will not be to win over the leftist, or to convince him or her, or to be friends with him or her. That person already disagrees with you, and they’re not going to be convinced by your words of wisdom and your sparkling rhetorical flourishes. The goal will be to destroy the leftist in as public a way as is humanly possible.

As they rode into the Lucky Star ranch yard an hour later, Liv wished she hadn’t mentioned Temo to Dayna. She’s going to tease him about me, for sure, Liv thought and he’ll be embarrassed and think I’m a dumb little kid. Liv remembered the first time she had seen Temo. He was more handsome than Shane, she decided, with chiseled lips, a straight nose and flashing dark eyes full of laughter. Where Shane was thin as a desert fence post, Temo was solid--strong, but tender underneath. She remembered how he had risked his job at the Silver Spur to help them save their grandparents’ horses, how he had brought them blankets and food when they were hiding on the ranch, how he smiled when he called her muchacha, little girl, how he rode like the wind on his black-and-white paint horse, so at home in this big wild country. She wondered about his life--why he stayed on working for Sam Regis when he didn’t like or respect him. His family worked there; that was part of the reason, she knew. She had been hoping to find out more about him at lunch today. “I’m glad we didn’t have to stay for lunch.” Sophie slipped from Cisco’s saddle in front of the low wooden barn. “I didn’t want to face Dayna’s father again.” Liv dismounted with a sigh. As usual, she and Sophie had been thinking about the same thing in totally different ways. Sophie hated the thought of lunch at the Silver Spur, while Liv was longing for the chance to see Temo and his family. It was as if she and Sophie were two sides of the same coin.

So it’s our discomfort—and even disgust—with the joy of eating that frightens us. And that’s because of a culture that tells us, in a thousand ways, from the time we first start solid foods, that this comfort cannot be trusted. That we cannot be trusted to know what and how much to eat. We must outsource this judgment to experts who know better—first to our parents; then to teachers; then to food gurus and big brands, who sell us on diets, cleanses, food dogmas, and “lifestyle changes.” We cede our knowledge, our own personal relationship with food, to an entire world built on the premise that we don’t know how to feed ourselves.

• A baby’s motivation to put food in his mouth is curiosity and copying—not hunger. • For the first couple of months or so, solid food is all about learning.

There are truly only three situations in which debating someone on the left is worthwhile. First, you must: your grade depends on it, or your waiter threatens to spit in your food unless you tell him why same-sex marriage is a detriment to Western civilization. Second, you found an honest leftist actually willing to be convinced by solid argumentation. Congratulations!

You finish the work of processing your food about eight hours after your last meal. Only then can the body turn its attention to "cleaning up" not only the day's mess, but also all the accumulated garbage that you have not had the energy or detox time to get to for weeks, months, or years (if not decades). Once digestion is done, the signal to release accumulated toxins from tissues into circulation (bloodstream and lymphatic system) can get triggered. Not every meal is created equal: quantity and quality of food may cause the signal to go on sooner, six hours after eating, or later, up to ten hours after the meal. As a general rule, the more you eat, the longer it takes to process your meal and for the signal to start intense detoxification. Solid foods must first be liquefied for digestion; this takes energy and time. Liquid meals are practically ready for absorption, bypassing the need and energy expense of being broken down. (p. 131)

So it's our discomfort - and even disgust - with the joy of eating that frightens us. And that's because of a culture that tells us, in a thousand ways, from the time we first start solid foods, that this comfort cannot be trusted. That we cannot be trusted to know what and how much to eat. We must outsource this judgment to experts who know better - first to our parents, then to teachers; then to food gurus and big brands, who sell us on diets, cleanses, food dogmas, and "lifestyle changes." We cede our knowledge, our own personal relationship with food, to an entire world built on the premise that we don't know how to feed ourselves.

For sheer showmanship, it is hard to beat the creation of a really flashy dessert. Without asking Benedetta's permission, Bruno assembled his ingredients. Eggs. Sugar. Cream. Pastry. A large dish of black currants and other fruits from the garden. First he spun sugar into delicate lattice bowls of crisp brown caramel. Then he made meringues, inside which he placed individual baked peaches. Where the peach stone had been, he inserted a berry gelato, made with pieces of solid fruit.

When you’re inspired, you become inspiring.” “Before building walls, build a foundation, make sure it’s solid and that it remains solid.” “Do the right thing even when no one is watching, not because you have too, but because you can!” “You are who you choose to be!” “The only thing that can’t change in a human’s life is its birth – If you think there’s death -there no death if you have a legacy.” “I will because I can!” “If you want to shine like a star, care to make others shine like stars.” “Someone’s respect for the environment will likely reflect his truest respect for others.” “Learn to recognize and celebrate your personal milestones. It will trigger positive emotions in you.” “Make peace with your past. You’ll emotionally be more positive. You’ll improve your wisdom. You’re inner sweetness will breathe out more efficiently.” “When you emotionally manage the fact that perfection does not exist and only reaching excellence does, your inner sweetness will breathe efficiently.” “We all have emotional batteries. We are all energy. Your positive energy can help someone else recharge.” “Humans are responsible for nearly all problems and are the solution for everything - Be positively, the solution!” “Feed positively your roots. As a result, your inner sweetness will breathe efficiently thru your shell.” “Be positively the influencer, not the follower.” “Never make someone emotionally pay the price because of how you were not able to manage positively your own emotions.” “If you want your team to improve their technical skills, make sure to improve your interpersonal skills first.” “Like the roots of a human’s mind, feed social media positively. It will feed a large scale of humans mind!” “Like an upside-down pineapple fruit, the inner sweetness of a company becomes sweeter when you flip upside down the position level pyramid!” “Do not wait for someone to harvest you. Build your own path!” “Earth is more beautiful than we think – Imagine how splendid it would be if we were all interacting positively on it!” Communication becomes efficient when it’s done we positive emotions – Be positively curious!” “Having excuses for everything is the roadblock of self-awareness and inner growth” “Don’t limit your challenges – rather – Challenge your limits!” “The pineapple - from all fruits – looks authentic. The great thing about it is no matter its shape – size - high – and color, one thing remains the same: Its inner sweetness! A pineapple = a pineapple. A pineapple = a human” “Often, what we think we know - what we think is - and what we think should are our biggest obstacles in life. Be positively curious!” “The higher the position level you’re ambitious to reach, the less about you it should be. In life, you’re already at the top, therefore, it starts with you because it is not about you!” “I’m realistically optimistic!” “Keep it sweet with yourself, not everything is suited for everyone!” “Beware of the time is money mindset blind spots, respectful interactions and good social etiquettes are not to be served like an American fast food!

When you’re inspired, you become inspiring.” “Before building walls, build a foundation, make sure it’s solid and that it remains solid.” “Do the right thing even when no one is watching, not because you have too, but because you can!” “You are who you choose to be!” “The only thing that can’t change in a human’s life is its birth – If you think there’s death -there no death if you have a legacy.” “I will because I can!” “If you want to shine like a star, care to make others shine like stars.” “Someone’s respect for the environment will likely reflect his truest respect for others.” “Learn to recognize and celebrate your personal milestones. It will trigger positive emotions in you.” “Make peace with your past. You’ll emotionally be more positive. You’ll improve your wisdom. You’re inner sweetness will breathe out more efficiently.” “When you emotionally manage the fact that perfection does not exist and only reaching excellence does, your inner sweetness will breathe efficiently.” “We all have emotional batteries. We are all energy. Your positive energy can help someone else recharge.” “Humans are responsible for nearly all problems and are the solution for everything - Be positively, the solution!” “Feed positively your roots. As a result, your inner sweetness will breathe efficiently thru your shell.” “Be positively the influencer, not the follower.” “Never make someone emotionally pay the price because of how you were not able to manage positively your own emotions.” “If you want your team to improve their technical skills, make sure to improve your interpersonal skills first.” “Like the roots of a human’s mind, feed social media positively. It will feed a large scale of humans mind!” “Like an upside-down pineapple fruit, the inner sweetness of a company becomes sweeter when you flip upside down the position level pyramid!” “Do not wait for someone to harvest you. Build your own path!” “Earth is more beautiful than we think – Imagine how splendid it would be if we were all interacting positively on it!” "Communication becomes efficient when it’s done we positive emotions – Be positively curious!” “Having excuses for everything is the roadblock of self-awareness and inner growth” “Don’t limit your challenges – rather – Challenge your limits!” “The pineapple - from all fruits – looks authentic. The great thing about it is no matter its shape – size - high – and color, one thing remains the same: Its inner sweetness! A pineapple = a pineapple. A pineapple = a human” “Often, what we think we know - what we think is - and what we think should are our biggest obstacles in life. Be positively curious!” “The higher the position level you’re ambitious to reach, the less about you it should be. In life, you’re already at the top, therefore, it starts with you because it is not about you!” “I’m realistically optimistic!” “Keep it sweet with yourself, not everything is suited for everyone!” “Beware of the time is money mindset blind spots, respectful interactions and good social etiquettes are not to be served like an American fast food!

The sakura shrimp fishing season has just started in Yui, so that's the first catch you're eating. If you believe what they say, that means you'll live a long and healthy life." Nagare removed the lid from the bowl, releasing a cloud of steam. Kana leaned over, closed her eyes, and took a deep sniff of the clear broth. "It smells wonderful!" "The only solid ingredient is diced tofu. Plus a garnish of pepper tree leaves." "Just tofu? But this aroma--- it's so complex." "The stock is from quick-grilled sweetfish bones. I had plenty of them left over from all that sushi." "So that's what I'm picking up," replied Kana, sniffing the steam again. "Who'd have thought those tiny little bones could add so much flavor?

Marcus woke again to find Sanga lying asleep on his bed, and he quietly climbed off his own mattress, standing still for a moment to allow the slight feeling of dizziness to pass. Walking quietly on bare feet, he made his way up the corridor to the latrine, then went in search of his wife. Felicia was delighted to see him on his feet, despite her immediate concern for his well-being, which were quickly dispelled when he waved her away and turned a full circle with his arms out. ‘Well, you seem to be spry enough that I think we can assume the effects of the mandrake have completely worn off. You won’t be able to speak or eat solid food for some time yet though.’ ‘And that’s why I brought this for him.’ They turned to find the tribune standing in the doorway with a smile on his face, a small iron pot dangling from one hand. ‘There’s a food shop at the end of the street whose proprietress was only too happy to lend me the pot in the likelihood of getting your business for the next few weeks. Pass me a cup and I’ll pour you some.’ Marcus found his glass drinking tube and took a sip at the soup, nodding his thanks to the tribune. Scaurus sat in silence until the cup was empty, watching as the hungry centurion consumed the soup as quickly as its temperature would allow. ‘That’s better, eh? There’s more in the pot for when I’m gone. I’d imagine you’ll be spending another night in here just to be sure you’re over the worst of it, but that ought to keep you going until morning. And now, Centurion, to business? First Spear Frontinius tells me that you passed a message requesting a conversation with me, although from the look of things most of the speaking will be done by me.’ Marcus nodded, reaching for his tablet and writing several lines of text. He handed the wooden case to Scaurus, who read the words and stared back at his centurion with his eyebrows raised in astonishment. ‘Really? You’re sure of this?’ After thinking for a moment, Marcus held out his hand and took the tablet back. He smoothed the wax and wrote another statement. Scaurus looked grimly at the text, shaking his head. ‘You got that close to him?’ Marcus wrote in the tablet again. Scaurus read the text aloud, a wry smile on his face. ‘“Take a tent party with you.” A tent party? I’ll need a damned century if he’s as dangerous as you say. And the nastiest, most bad-tempered officer in the First Cohort. Do any names spring to mind, Centurion?

After I paid my admission fee, I saw that the reptile enclosures were kept perfectly clean--the snakes glistened. I kept rescued animals myself at home. I knew zoos, and I knew the variety of nightmares they can fall into. But I saw not a sign of external parasites on these animals, no old food rotting in the cages, no feces or shed skin left unattended. So I enjoyed myself. I toured around, learned about the snakes, and fed the kangaroos. It was a brilliant, sunlit day. “There will be a show at the crocodile enclosures in five minutes,” a voice announced on the PA system. “Five minutes.” That sounded good to me. I noticed the crocodiles before I noticed the man. There was a whole line of crocodilians: alligators, freshwater crocodiles, and one big saltie. Amazing, modern-day dinosaurs. I didn’t know much about them, but I knew that they had existed unchanged for millions of years. They were a message from our past, from the dawn of time, among the most ancient creatures on the planet. Then I saw the man. A tall, solid twentysomething (he appeared younger than he was, and had actually turned twenty-nine that February), dressed in a khaki shirt and shorts, barefoot, with blond flyaway hair underneath a big Akubra hat and a black-banded wristwatch on his left wrist. Even though he was big and muscular, there was something kind and approachable about him too. I stood among the fifteen or twenty other park visitors and listened to him talk. “They can live as long as or even longer than us,” he said, walking casually past the big saltwater croc’s pond. “They can hold their breath underwater for hours.” He approached the water’s edge with a piece of meat. The crocodile lunged out of the water and snapped the meat from his hand. “This male croc is territorial,” he explained, “and females become really aggressive when they lay eggs in a nest.” He knelt beside the croc that had just tried to nail him. “Crocodiles are such good mothers.” Every inch of this man, every movement and word exuded his passion for the crocodilians he passed among. I couldn’t help but notice that he never tried to big-note himself. He was there to make sure his audience admired the crocs, not himself. I recognized his passion, because I felt some of it myself. I spoke the same way about cougars as this Australian zookeeper spoke about crocs. When I heard there would be a special guided tour of the Crocodile Environmental Park, I was first in line for a ticket. I had to hear more. This man was on fire with enthusiasm, and I felt I really connected with him, like I was meeting a kindred spirit. What was the young zookeeper’s name? Irwin. Steve Irwin.

…We have much to say…since you have become dull of hearing. For though by this time you ought to be teachers, you need someone to teach you again the first principles of the oracles of God; and you have come to need milk and not solid food. …But solid food belongs to those who are of full age, that is, those who by reason of use have their senses exercised to discern both good and evil. (Hebrews 5:11–12, 14) It’s

How do we grow in faith? It starts with how we “eat” spiritually —talking about, thinking about, and memorizing the Bible. First, we feed ourselves the “milk” —the basics about life in Christ, who God is, and what he has done for us. Then, just as babies go from drinking milk to eating solid food, we move on from the “milk” to the “meat” —the deeper truths and bigger picture of God. We can do this by “chewing on” and “swallowing” more challenging passages in the Bible and by going deeper in learning about God’s Word.

Just as woodpeckers specialise in extracting insects from the trunks of trees, the first humans specialised in extracting marrow from bones. Why marrow? Well, suppose you observe a pride of lions take down and devour a giraffe. You wait patiently until they’re done. But it’s still not your turn because first the hyenas and jackals – and you don’t dare interfere with them – scavenge the leftovers. Only then would you and your band dare approach the carcass, look cautiously left and right – and dig into the edible tissue that remained. This is a key to understanding our history and psychology. Genus Homo’s position in the food chain was, until quite recently, solidly in the middle. For millions of years, humans hunted smaller creatures and gathered what they could, all the while being hunted by larger predators. It was only 400,000 years ago that several species of man began to hunt large game on a regular basis, and only in the last 100,000 years – with the rise of Homo sapiens – that man jumped to the top of the food chain. That spectacular leap from the middle to the top had enormous consequences. Other animals at the top of the pyramid, such as lions and sharks, evolved into that position very gradually, over millions of years. This enabled the ecosystem to develop checks and balances that prevent lions and sharks from wreaking too much havoc. As lions became deadlier, so gazelles evolved to run faster, hyenas to cooperate better, and rhinoceroses to be more bad-tempered. In contrast, humankind ascended to the top so quickly that the ecosystem was not given time to adjust. Moreover, humans themselves failed to adjust. Most top predators of the planet are majestic creatures. Millions of years of dominion have filled them with self-confidence. Sapiens by contrast is more like a banana-republic dictator. Having so recently been one of the underdogs of the savannah, we are full of fears and anxieties over our position, which makes us doubly cruel and dangerous. Many historical calamities, from deadly wars to ecological catastrophes, have resulted from this over-hasty jump.

Shaking his head at his own skittishness, he let out a sigh and dropped down beside his little girl. Immediately, she scrambled over to him as fast as her hands and knees could take her and climbed happily up into his lap. He picked her up. Her very presence was a balm to his nerves, a reassurance that purity and innocence still shone in a world that had, of late, seemed dominated by wickedness and evil. But it soon became obvious that Charlotte wanted more than just a cuddle. Eventually, she began to get restless, and Gareth had learned enough about her to recognize immediately what she wanted. "Hungry, Charlie-girl?" Raising himself to his knees, he picked up the bowl he'd excitedly prepared a few minutes ago and sat down, anticipation lighting up his face. Charlotte was beginning to eat solid food now, which delighted him beyond words because that meant he could have a hand in feeding her. Still, Juliet had looked dubious when she'd left him with the baby an hour before. Mash up her food carefully, she had instructed him, explaining the procedure with as much care as if she'd been advising an overeager two-year-old, going on and on while he'd stood there and nodded and nodded and nodded. Make sure there are no lumps in it, and don't make her eat it all if she doesn't want it. He realized his first mistake as he dug the spoon into the bowl and eagerly began to feed the baby. "Hmmm … perhaps I should have mashed up the peas or even the carrots, instead of these red beets left over from supper last night," he mused, aloud. Indeed, it soon became difficult to know who was faring worse in this new venture — his daughter, now smeared from head to toe in red beet pulp, or her papa, who had it all over his fingers and in his lap. Charlotte looked up at him and smiled through the mess. Gareth guffawed. Ah, hell. They were both laughing and having fun. They were half-way through the bowl when a loud hammering at the door nearly caused Gareth to jump out of his skin. Lucien. Scooping up the baby and holding her easily in one arm, he went to open it — and found Perry and the rest of the Den of Debauchery standing just outside. "Bloody hell!"  Perry's jaw nearly hit the floor. "What on earth have you done to her?!" Gareth looked at Charlotte and fully comprehended just what a mess the two of them had made. Huge red blotches stained the delicate skin of the baby's face. Her hands were bright red, her dress was ruined, and bits of crimson pulp clung to her chin. Oh, hell, he thought wildly, Juliet's going to kill me! He grabbed up a napkin from the table and began scrubbing at Charlotte's face, to no avail. "Damnation!" he cried, much to Perry's amusement and the guffaws of the others. "Playing papa to the hilt, are you, Gareth?" "So much for your days of debauchery!" "I say, next thing you know, he'll be changing napkins — ha, ha, ha!" "Sod off," Gareth said, realizing how much he had not missed their immaturity.

February 20 Abba, Father Because those who are led by the Spirit of God are sons of God. For you did not receive a spirit that makes you a slave again to fear, but you received the Spirit of sonship. And by him we cry, “Abba, Father.”—Romans 8:14-15 I stood glued to my spot in front of the nursery window. My son-in-law bathed my firstborn granddaughter, Rachel, as I watched. Three hours later I relinquished my spot to another new grandparent. What miracles children are! They are screaming testimonies of God’s creation. My granddaughter, Rachel, is now a teenager. She is still beautiful. However, she eats meat, walks, talks and understands so much more than she did that first morning. When we acknowledge that we are sinners, repent and give our lives to Christ, we are babies in Christ. We drink milk. We grow as we learn more about Christ through Bible study, prayer and church attendance. If we avail ourselves of opportunities, we give up the bottle and become mature Christians. However, that doesn’t always happen. This problem is addressed in Hebrews 5:11–14.the writer is admonishing Jewish Christians to grow up. He tells them that milk is for beginners. Solid food is for the mature. He tells them that instead of expecting to be fed, they should be teachers themselves. I have heard several Christians give the same testimony time and time again. I want to ask, “What is the Lord doing for you right now? Did your salvation experience put your Christian testimony on pause?” Ask yourself some questions. What is Christ doing in my life right now? Am I closer to Him today than I was a year ago? How am I growing in Christ? What new service has He called me into? Is anything exciting happening in my prayer life? Am I growing more in love with Jesus and digging into His Word? Dear Father, help us get out of diapers and off the bottle in our Christian maturity.

Is it too late to enjoy some lunch?” “No,” he said, not looking as relieved as she’d hoped; but then, it was what it was. Both of them would have to find their way past their personal disappointment on their own. “Not at all.” He reached for the wine again as she took the rest of the containers out of the hamper and began setting out a more organized spread. “Although,” he said, easing the cork up and out as his grin flickered back to life, like a long-awaited ray of sunshine after a storm, “I don’t suppose you have anything else to wear.” She gave a little spurt of laughter at that, relieved that he wasn’t going to make it harder on either of them, and was perversely that much more turned on. His eyes widened when she grinned and held up a finger, then scrambled back aft and retrieved her canvas tote. She came back wearing the faded hoodie and ancient fishing hat. “Better?” she asked, plopping back down on the blanket and modeling her new look. His gaze skimmed over her legs, then back up to her face, his own eyes glittering now. “Not in the least.” She swallowed. Hard. When he surprised her by not looking away, her palms began to sweat. Then he shocked her speechless by reaching behind his neck, grabbing the back collar of his shirt, and pulling it over his head and off. A life spent on a cattle station had given him a deeply golden, well-muscled torso. One she’d thought about often, though, it turned out, her imagination hadn’t remotely done justice to reality. Even though she’d been on Cameroo Downs for a full year in a wide variety of different situations, this was the first time she’d ever seen him with his shirt off. He grinned for real at her dumbfounded expression, then began filling his plate as if he’d done nothing more than take off his hat. More at ease than she’d seen him since she’d arrived at the dock. “I suppose I deserve that,” she said, shaking her head in a silent touché. He just winked at her, then went back to filling his plate with another lobster roll, a few more hush puppies, and a small mound of blueberries. She laughed--what else was there to do?--then shook her head as he handed her a glass of wine. She lifted it in a toast. “To good food, good company, and a few hours of solid torture on the high seas.” Chuckling, he lifted his glass, tapped hers, then held her gaze over the rim as he took a sip. She was now intimately acquainted with his reference to aching teeth and need. You’re in so much trouble, Kerry McCrae.

When you’re inspired, you become inspiring.” “Before building walls, build a foundation, make sure it’s solid and that it remains solid.” “Never limit your ambitions.” “If you want to shine like a star, care to make others shine like stars.” “Someone’s respect for the environment will likely reflect his truest respect for others.” “Learn to recognize and celebrate your personal milestones. It will trigger positive emotions in you.” “Make peace with your past. You’ll emotionally be more positive. You’ll improve your wisdom. You’re inner sweetness will breathe out more efficiently.” “When you emotionally manage the fact that perfection does not exist and only reaching excellence does, your inner sweetness will breathe efficiently.” “We all have emotional batteries. We are all energy. Your positive energy can help someone else recharge.” “Humans are responsible for nearly all problems and are the solution for everything - Be positively, the solution!” “Be careful what you tolerate in your company, you are teaching levels of the pyramid how to treat your business Culture and Core Values.” “Raising your voice is not an argument.” “Feed positively your roots. As a result, your inner sweetness will breathe efficiently thru your shell.” “Authenticity in the workplace is not define as making yourself difficult to manage – Be positively authentic!” “Be positively the influencer, not the follower.” “Biases can trick us as humans and have a negative impact on our emotions – Be positively curious!” “Never make someone emotionally pay the price because of how you were not able to manage positively your own emotions.” “If you want your team to improve their technical skills, make sure to improve your interpersonal skills first.” “Beware of the individualism culture. If you are in a people management/leadership position, remember the following: IT’S NOT ABOUT YOU!” “Like the roots of a human’s mind, feed social media positively. It will feed a large scale of humans mind!” “Like an upside-down pineapple fruit, the inner sweetness of a company becomes sweeter when you flip upside down the position level pyramid!” “Do not wait for someone to harvest you. Build your own path!” “A leader should trigger positive emotions and it all starts with you!” “Earth is more beautiful than we think – Imagine how splendid it would be if we were all interacting positively on it!” Communication becomes efficient when it’s done we positive emotions – Be positively curious!” “Having excuses for everything is the roadblock of self-awareness and inner growth” “Don’t limit your challenges – rather – Challenge your limits!” “The higher the position level you’re ambitious to reach, the less about you it should be. In life, you’re already at the top, therefore, it starts with you because it is not about you!” “I’m realistically optimistic!” “The pineapple - from all fruits – looks authentic. The great thing about it is no matter its shape – size - high – and color, one thing remains the same: Its inner sweetness! A pineapple = a pineapple. A pineapple = a human” “Often, what we think we know - what we think is - and what we think should are our biggest obstacles in life. Be positively curious!” “Being curious is best practice – Be positive curious, meaning, with positive emotions. Your inner sweetness will be felt with this approach” “Keep it sweet with yourself, not everything is suited for everyone!” “The art of managing with discipline emotional challenges and a sign of a mental strength is when many appreciate what you do in the shadow and in silence, and you still do more than expected.” “Beware of the time is money mindset blind spots, respectful interactions and good social etiquettes are not to be served like an American fast food!” “Look and listen without biases – Be positively curious!

When you’re inspired, you become inspiring.” “Before building walls, build a foundation, make sure it’s solid and that it remains solid.” “Never limit your ambitions.” “If you want to shine like a star, care to make others shine like stars.” “Someone’s respect for the environment will likely reflect his truest respect for others.” “Learn to recognize and celebrate your personal milestones. It will trigger positive emotions in you.” “Make peace with your past. You’ll emotionally be more positive. You’ll improve your wisdom. You’re inner sweetness will breathe out more efficiently.” “When you emotionally manage the fact that perfection does not exist and only reaching excellence does, your inner sweetness will breathe efficiently.” “We all have emotional batteries. We are all energy. Your positive energy can help someone else recharge.” “Humans are responsible for nearly all problems and are the solution for everything - Be positively, the solution!” “Be careful what you tolerate in your company, you are teaching levels of the pyramid how to treat your business Culture and Core Values.” “Raising your voice is not an argument.” “Feed positively your roots. As a result, your inner sweetness will breathe efficiently thru your shell.” “Authenticity in the workplace is not define as making yourself difficult to manage – Be positively authentic!” “Be positively the influencer, not the follower.” “Biases can trick us as humans and have a negative impact on our emotions – Be positively curious!” “Never make someone emotionally pay the price because of how you were not able to manage positively your own emotions.” “If you want your team to improve their technical skills, make sure to improve your interpersonal skills first.” “Beware of the individualism culture. If you are in a people management/leadership position, remember the following: IT’S NOT ABOUT YOU!” “Like the roots of a human’s mind, feed social media positively. It will feed a large scale of humans mind!” “Like an upside-down pineapple fruit, the inner sweetness of a company becomes sweeter when you flip upside down the position level pyramid!” “Do not wait for someone to harvest you. Build your own path!” “A leader should trigger positive emotions and it all starts with you!” “Earth is more beautiful than we think – Imagine how splendid it would be if we were all interacting positively on it!” Communication becomes efficient when it’s done we positive emotions – Be positively curious!” “Having excuses for everything is the roadblock of self-awareness and inner growth” “Don’t limit your challenges – rather – Challenge your limits!” “The higher the position level you’re ambitious to reach, the less about you it should be. In life, you’re already at the top, therefore, it starts with you because it is not about you!” “I’m realistically optimistic!” “The pineapple - from all fruits – looks authentic. The great thing about it is no matter its shape – size - high – and color, one thing remains the same: Its inner sweetness! A pineapple = a pineapple. A pineapple = a human” “Often, what we think we know - what we think is - and what we think should are our biggest obstacles in life. Be positively curious!” “Being curious is best practice – Be positive curious, meaning, with positive emotions. Your inner sweetness will be felt with this approach” “Keep it sweet with yourself, not everything is suited for everyone!” “The art of managing with discipline emotional challenges and a sign of a mental strength is when many appreciate what you do in the shadow and in silence, and you still do more than expected.” “Beware of the time is money mindset blind spots, respectful interactions and good social etiquettes are not to be served like an American fast food!” “Look and listen without biases – Be positively curious!

The burgeoning government sales not only provided profits for the chip makers but also conferred respectability. “From a marketing standpoint, Apollo and the Minuteman were ideal customers,” Kilby said. “When they decided that they could use these solid circuits, that had quite an impact on a lot of people who bought electronic equipment. Both of those projects were recognized as outstanding engineering operations, and if the integrated circuit was good enough for them, well, that meant it was good enough for a lot of other people.” One of the major pastimes among professional economists is an apparently endless debate as to whether military-funded research helps or hurts the civilian economy. As a general matter, there seem to be enough arguments on both sides to keep the debaters fruitfully occupied for years to come. In the specific case of the integrated circuit, however, there is no doubt that the Pentagon’s money produced real benefits for the civilian electronics business—and for civilian consumers. Unlike armored personnel carriers or nuclear cannon or zero-gravity food tubes, the electronic logic gates, radios, etc., that space and military programs use are fairly easily converted to earthbound civilian applications. The first chip sold for the commercial market—used in a Zenith hearing aid that went on sale in 1964—was the same integrated amplifier circuit used in the IMP satellite.

Then how did he come to learn that I was back in town?” Buster said. “It’s a small town, Buster,” Mrs. Fang answered. “When you got here, you had a grotesquely swollen face. It attracted attention.” When they first arrived back home, Buster, still adjusting to the high dosage of the medication he had given himself, woke in the van and demanded that they stop for fried chicken. “Buster, I don’t think solid food is a great idea yet,” his mother had told him, but Buster had leaned into the front of the van and reached for the steering wheel, saying, over and over in a strange monotone, “Fer-ide chick-hen.” The Fangs pulled into a Kentucky Fried Chicken ten minutes later and walked inside the restaurant. Buster swayed unsteadily as his parents directed him to a table. “What do you want?” they asked him. “Fer-ide chick-hen,” he said, “all-you-can-eat.” They left the table and returned a few minutes later with a breast, wing, thigh, and leg, a mound of gravy-soaked mashed potatoes, and a biscuit. Everyone in a five-table radius was staring at the Fangs by this point. Buster, oblivious, unpacked some bloodstained gauze from his mouth, picked up the chicken leg, extra crispy, and took a ravenous bite. He felt something come loose inside his mouth, his muscles stretched beyond comfort after so much time in atrophy, and he began to moan, a funeral dirge, dropping the leg back onto the tray. The barely chewed scrap of chicken fell from his mouth, stained a foamy red with Buster’s blood. “Okay,” Mr. Fang said, sweeping the tray off of the table, dumping it into the trash. “This little experiment is over. Let’s go home.” Buster tried to pack the gauze back into his mouth, but his mother and father were already carrying him into the parking lot. “I’m a monster,” Buster bellowed, and his parents did nothing to dissuade him of this belief. “Well, I’m not going to do it,” Buster said. “I think you should,” Annie said. Mr. and Mrs. Fang agreed. Buster did not want to talk about writing. It had been years since his last novel had been published, a spectacular failure at that.

EASY FIRST FINGER FOODS FOR BABIES • steamed (or lightly boiled) whole vegetables, such as green beans, baby corn, and sugar-snap peas • steamed (or lightly boiled) florets of cauliflower and broccoli • steamed, roasted or stir-fried vegetable sticks, such as carrot, potato, egg plant, sweet potato, parsnip, pumpkin, and zucchini • raw sticks of cucumber (tip: keep some of these ready prepared in the fridge for babies who are teething—the coolness is soothing for their gums) • thick slices of avocado (not too ripe or it will be very squishy) • chicken (as a strip of meat or on a leg bone)—warm (i.e., freshly cooked) or cold • thin strips of beef, lamb or pork—warm (i.e., freshly cooked) or cold • fruit, such as pear, apple, banana, peach, nectarine, mango—either whole or as sticks • sticks of firm cheese, such as cheddar or Gloucester •breadsticks • rice cakes or toast “fingers”—on their own or with a homemade spread, such as hummus and tomato, or cottage cheese And, if you want to be a bit more adventurous, try making your own versions of: • meatballs or mini-burgers • lamb or chicken nuggets • fishcakes or fish fingers • falafels • lentil patties • rice balls (made with sushi rice, or basmati rice with dhal) Remember, you don’t need to use recipes specifically designed for babies, provided you’re careful to keep salt and sugar to a minimum.

The gluten content of the final wheat dough can be manipulated by the cook in a number of ways depending on the ultimate goal, whether it be sturdy bread or flaky pastry. (...) The first trick is to use exactly the right amount of water, for it is water that activates the gluten in flour. Fat is the second trick, and it helps the texture of pastry in a number of ways. Fat coats little packets of flour, waterproofing them and limiting the amount of water that gets in (less water, so less gluten), and it keeps the gluten strands 'short'. Little smears and gobbets of fat also separate the mini layers of dough, so that they form individual flakes or crumbs, not a solid mass.

Thanks to the soy-sauce-based kaeshi sauce, the broth does have a clean aftertaste, yes... but you would never expect this strong and sweet an umami flavor just at a glance!" "How on earth could she- Oh! The vegetable toppings... I've seen this combination before... Kozuyu." "Kozuyu?" "Yes, sir! I made this dish based on Kozuyu but with a paitan stock and soy sauce for the kaeshi. It's Kozuyu Chicken Soy Sauce Ramen." KOZUYU It's a traditional delicacy local to the Aizu area in Northwestern Japan. A vegetable soup, its clear broth is made with scallop stock. Considered a ceremonial meal, it is often served in special bowls on auspicious days, such as festivals and holidays. "Oh, so that's what it is!" "She took a local delicacy and reimagined it as a ramen dish. How clever!" "The scallop and paitan stock forms a solid foundation for the overall flavor of the dish." "Who knew that ramen and Kozuyu would complement each other this well?" "It looks like she also used a blend of light soy sauce and white soy sauce for the kaeshi sauce." White soy sauce! While most Japanese soy sauces are made with a mix of soy and wheat... white soy sauce uses a much higher ratio of wheat to soy! This gives it a much sweeter taste and a far lighter color than regular soy sauce, which is why it's called white. Since Kozuyu broth is traditionally seasoned with soy sauce, using white soy sauce makes perfect sense! "But white soy sauce alone isn't enough to explain this umami flavor! Where on earth is it coming from?" "In this dish, the last, most important chunk of umami flavor... ... comes from the vegetables. The burdock root, shiitake mushrooms, string beans... every vegetable I used as a topping... were first dried and then simmered together with the broth!" Aha! That's right! Drying vegetables concentrates the umami flavors and increases their nutritional value! It also ameliorates their natural grassy pungency, giving them a flavor when cooked that is much different than what they had raw! Megumi has captured all of that umami goodness in her broth!

Because for all my massive appetite, I cannot cook to save my life. When Grant came to my old house for the first time, he became almost apoplectic at the contents of my fridge and cupboards. I ate like a deranged college frat boy midfinals. My fridge was full of packages of bologna and Budding luncheon meats, plastic-wrapped processed cheese slices, and little tubs of pudding. My cabinets held such bounty as cases of chicken-flavored instant ramen noodles, ten kinds of sugary cereals, Kraft Macaroni & Cheese, and cheap canned tuna. My freezer was well stocked with frozen dinners, heavy on the Stouffer's lasagna and bags of chicken tenders. My garbage can was a wasteland of take-out containers and pizza boxes. In my defense, there was also always really good beer and a couple of bottles of decent wine. My eating habits have done a pretty solid turnaround since we moved in together three years ago. Grant always leaved me something set up for breakfast: a parfait of Greek yogurt and homemade granola with fresh berries, oatmeal that just needs a quick reheat and a drizzle of cinnamon honey butter, baked French toast lingering in a warm oven. He almost always brings me leftovers from the restaurant's family meal for me to take for lunch the next day. I still indulge in greasy takeout when I'm on a job site, as much for the camaraderie with the guys as the food itself; doesn't look good to be noshing on slow-roasted pork shoulder and caramelized root vegetables when everyone else is elbow-deep in a two-pound brick of Ricobene's breaded steak sandwich dripping marinara.

But the truth is, I’m still not sure how to tell what’s real—because when you’re inside it, it’s your reality, and if your own perception of the world isn’t valid, then what is? Here’s what I do know: I spent a total of forty days in Crote Six. I missed my baby’s first laugh, first solid foods, first tooth.

The muscles that allow us to talk are strengthened when we chew and swallow. As baby progresses from rooting for a nipple at birth, to more robust sucking, to eating her first mushy solids at age four to six months, she is preparing to utter her first words. Certain speech milestones correlate directly to baby’s eating milestones, for example, taking single sips from an open cup (not a sippy cup or bottle) correlates with advanced lip-movement sounds such as “w,” and being able to move food around inside the mouth enables baby to properly enunciate her words.

INTRODUCTION 0 to 3 MONTHS 1. Make the most of your hospital stay 2. Take care of your postpartum body 3. Take baby to the pediatrician . . . several times 4. Take newborn photos 5. Figure out breastfeeding 6. Get some sleep! 7. Manage Mom and Dad 8. Celebrate baby’s first milestones 9. Survive baby witching hour 10. Watch out for the blues 11. Get back in the sack 12. Get out of the house 13. Think about babywearing 3 to 6 MONTHS 14. Find your village 15. Prepare to go back to work, or not 16. Start some routines 17. Tame teething 18. Think about sleep training, or not 19. Teach baby sign language 20. Create a photo book 21. Reconnect with your partner 22. Don’t obsess over percentiles 23. Survive baby’s first illness 24. Make “me time” a priority 25. Interview sitters 26. Ready, Set, Eat: Start solid foods 6 to 9 MONTHS 27. Time to babyproof 28. Deal with separation anxiety 29. Work on those motor skills 30. Get back to your workouts 31. Plan a getaway 32. Start brushing teeth 33. Make mom friends 34. Start traditions 9 to 12 MONTHS 35. Get an adjustment 36. Ask for help 37. Think about discipline 38. Think about weaning, or not 39. Sign up for a mommy-and-me (or daddy-and-me) class 40. Take care of your diet 41. Capture your memories 42. Reignite your style 43. Embrace your new body 44. Trust your instincts 45. Book a couple’s getaway 46. Get your affairs in order 47. Do a cake smash photo shoot 48. Find a hobby 49. Learn to save money 50. Celebrate baby’s first birthday