Flavor Of The Month Quotes

Poetry and art nourish the soul of the world with the flavor-filled substances of beauty, wisdom and truth.

Human beings, in a sense, may be thought of as multidimensional creatures composed of such poetic considerations as the individual need for self-realization, subdued passions for overwhelming beauty, and a hunger for meaning beyond the flavors that enter and exit the physical body.

What I'm feeling, I think, is joy. And it's been some time since I've felt that blinkered rush of happiness, This might be one of those rare events that lasts, one that'll be remembered and recalled as months and years wind and ravel. One of those sweet, significant moments that leaves a footprint in your mind. A photograph couldn't ever tell its story. It's like something you have to live to understand. One of those freak collisions of fizzing meteors and looming celestial bodies and floating debris and one single beautiful red ball that bursts into your life and through your body like an enormous firework. Where things shift into focus for a moment, and everything makes sense. And it becomes one of those things inside you, a pearl among sludge, one of those big exaggerated memories you can invoke at any moment to peel away a little layer of how you felt, like a lick of ice cream. The flavor of grace.

The hell I care with your flavor of the month?' Sabi ko. Yeah, yun yung girlfiend niya which I consider his flavor of the month. Or should I say, flavor of the week? Ang bilis niya kasing magpalit ng babae, well I'm the only exception! Hahaha!" - Arkisha

Breakfast! My favorite meal- and you can be so creative. I think of bowls of sparkling berries and fresh cream, baskets of Popovers and freshly squeezed orange juice, thick country bacon, hot maple syrup, panckes and French toast - even the nutty flavor of Irish oatmeal with brown sugar and cream. Breaksfast is the place I splurge with calories, then I spend the rest of the day getting them off! I love to use my prettiest table settings - crocheted placemats with lace-edged napkins and old hammered silver. And whether you are inside in front of a fire, candles burning brightly on a wintery day - or outside on a patio enjoying the morning sun - whether you are having a group of friends and family, a quiet little brunch for two, or an even quieter little brunch just for yourself, breakfast can set the mood and pace of the whole day. And Sunday is my day. Sometimes I think we get caught up in the hectic happenings of the weeks and months and we forget to take time out to relax. So one Sunday morning I decided to do things differently - now it's gotten to be a sort of ritual! This is what I do: at around 8:30 am I pull myself from my warm cocoon, fluff up the pillows and blankets and put some classical music on the stereo. Then I'm off to the kitchen, where I very calmly (so as not to wake myself up too much!) prepare my breakfast, seomthing extra nice - last week I had fresh pineapple slices wrapped in bacon and broiled, a warm croissant, hot chocolate with marshmallows and orange juice. I put it all on a tray with a cloth napkin, my book-of-the-moment and the "Travel" section of the Boston Globe and take it back to bed with me. There I spend the next two hours reading, eating and dreaming while the snowflakes swirl through the treetops outside my bedroom window. The inspiring music of Back or Vivaldi adds an exquisite elegance to the otherwise unruly scene, and I am in heaven. I found time to get in touch with myself and my life and i think this just might be a necessity! Please try it for yourself, and someone you love.

The last ten years it has been the two of us and your flavor of the month. This guy, BE, he’s not a flavor of the month. BE is the spice of life. You know it, and I know it. I know how unsettling this is for you. Just know that he won’t let you down. He’s not going to stand you up. You can focus on doing what needs to be done and soon, you will be together again.

The world seemed filled with interesting books to read, interesting plays and movies to see, interesting games to play, interesting food to taste, and interesting people to have sex with and sometimes even to fall in love with. To Marx, it seemed foolish not to love as many things as you could. In the first months she knew him, Sadie disparaged Marx to Sam by calling him “the romantic dilettante.” But for Marx, the world was like a breakfast at a five-star hotel in an Asian country—the abundance of it was almost overwhelming. Who wouldn’t want a pineapple smoothie, a roast pork bun, an omelet, pickled vegetables, sushi, and a green-tea-flavored croissant? They were all there for the taking and delicious, in their own way.

I took a sip of my purple drink and almost spat it out. It was so sweet. I covered it up by trying one of the fries. My mouth exploded with flavor, and I froze, eyes wide. I practically melted into a puddle. I’d had fried algae before, but it had been nowhere near as good as this. What were those spices? “Spin?” Arturo asked. “You look like someone just stepped on your toe.” I held up a fry, fingers trembling. “So. GOOD.” “She’s been living on rats for the last few months,” FM pointed out. “Her taste buds are undergoing serious atrophy.

He grabs me around the waist, easily lifting me off the floor and through the door to his room. He puts me down, but his arms are still around me. They're warm, and I'm surrounded by the smell of fresh-cut grass, the creek. My eyes travel from his blue shirt to his face, and his expression changes. "Jordan, I-" He leans down and cuts me off with a kiss. Soft, warm lips press over mine gently. I only hesitate for half a second before reaching up and weaving my fingers into his hair. I open my mouth, and the flavor of mint grows stronger as our tongues slide together. A burst of energy fills my chest, and suddenly, I'm kissing him again, faster, like I can't get enough. He's keeping pace, and for the first time in months, the painful sadness is gone.

all the fancy economic development strategies, such as developing a biomedical cluster, an aerospace cluster, or whatever the current economic development ‘flavor of the month’ might be, do not hold a candle to the power of a great walkable urban place.

I hit play on the CD player to fully set my trap, and Lady Gaga burst forth. A little bit of me died right then. I’m not saying she sucks or anything, I just think she’s a tad bit overplayed. Flavor of the month if you will. That’s not a pun regarding her likely fate as zombie food somewhere out there either. You

Les pieds de Dieu. Do not tell my superior, but the smell of God’s feet is heaven to me.” The monk smiled. Threw his hands up in mock surrender. “Eight months ago I added milk, rennet, and a little salt together in a wooden vat. Pressed it, shaped it, and put it on the shelf to age. Today I have a delicious cheese to share with a guest. But the flavor, monsieur, that grows from something I did not add.

There are strawberries growing among my bulbs. Wild ones, seeded from God knows where, poking their pale little fingers among the tulips and crocuses. Wild strawberries are invasive; not quite as invasive as dandelions, but those little heart-shaped leaves conceal a powerful hunger for conquest, sending their runners everywhere, each one an outpost preparing itself for a future invasion. And yet I cannot bring myself, père, to curb their cheery exuberance. Though more or less worthless in terms of fruit, the little white flowers and pretty leaves make excellent ground count cover, keeping the thistles and ragwort at bay without suppressing my daffodils. And besides, in summer, there may be enough of the tiny red berries to put on a tart, or flavor a glassful of sweet white wine. That is, if the birds do not steal them first. They too enjoy their sweetness. Those strawberries will creep, Reynaud, said Narcisse's voice in my mind. Let them stay, and in a month, your beds will be nothing but strawberries.

Hunter's stew is also known as hunter's pot or perpetual stew. It is made in a large pot, and the ingredients are anything you can find. The idea is that it is never finished, never emptied all the way- instead it is topped up perpetually. It is a stew with an unending cycle. It is a stew that can last for years. It dates back to medieval Poland, first made in cauldrons no one bothered to empty or wash. It began with the simmering of game meat- pigeon, hare, hen, pheasant, rabbit- just anything you could get your hands on. It would then be supplemented with foraged vegetables, seasoned with wild herbs. Sometimes spices or even wine would be added. Then, as time went by, additional food scraps and leftovers were thrown in- recently harvested produce, stale hunks of bread, newly slaughtered meat, or beans dried for the winter months. It would exist in perpetuity, always the same, always new. Traditionally the stew has spicy, savory, and sour notes. An element of sourness is absolutely necessary to cut through the rich and intense flavor. It is said to improve with age.

Pink was for girls. Girly girls who wore flavored lip gloss and read magazines and talked on the phone lying on their perfect, lacy bedspreads with their feet in the air. Girls who spent six months looking for the perfect dress to wear to the school formal. Girls who liked boys.

Writing voice isn’t as much a function of thinking as it is something that eludes definition and therefore assimilation.  The more artful flavors of prose are more often a function of intuition and imitation fused with heart and wit and delivered with a strong does of lyric sensibility. It

Business was doing well, because all the locals knew that dishes made from the flowers that grew around the apple tree in the Waverley garden could affect the eater in curious ways. The biscuits with lilac jelly, the lavender tea cookies, and the tea cakes made with nasturtium mayonnaise the Ladies Aid ordered for their meetings once a month gave them the ability to keep secrets. The fried dandelion buds over marigold-petal rice, stuffed pumpkin blossoms, and rose-hip soup ensured that your company would notice only the beauty of your home and never the flaws. Anise hyssop honey butter on toast, angelica candy, and cupcakes with crystallized pansies made children thoughtful. Honeysuckle wine served on the Fourth of July gave you the ability to see in the dark. The nutty flavor of the dip made from hyacinth bulbs made you feel moody and think of the past, and the salads made with chicory and mint had you believing that something good was about to happen, whether it was true or not.

Feeblemindedness,” in 1924, came in three distinct flavors: idiot, moron, and imbecile. Of these, an idiot was the easiest to classify—the US Bureau of the Census defined the term as a “mentally defective person with a mental age of not more than 35 months”—but imbecile and moron were more porous categories. On paper, the terms referred to less severe forms of cognitive disability, but in practice, the words were revolving semantic doors that swung inward all too easily to admit a diverse group of men and women, some with no mental illness at all—prostitutes, orphans, depressives, vagrants, petty criminals, schizophrenics, dyslexics, feminists, rebellious adolescents—anyone, in short, whose behavior, desires, choices, or appearance fell outside the accepted norm. Feebleminded women were sent to the Virginia State Colony for confinement to ensure that they would not continue breeding and thereby contaminate the population with further morons or idiots.

Needless to say, cooking for a man with such a delicate palate can be challenging and every once in a while I like to make something that isn't served with a glass of milk and a side of applesauce. This can be difficult with a husband with such discriminating taste buds. Difficult, but not impossible, if you're willing to lie. Which I am.   During the winter months I love to make soups and one of my favorites is taco soup. It has all of the basic food groups in one bowl; meat, veggies, beans, and Fritos. It's perfection. I've been warming bodies and cleaning colons with this recipe for years. However, when I met my husband he advised he didn't like beans, so he couldn't eat taco soup. This was not the response I hoped for.   I decided to make it for him anyway. The first time I did I debated whether to add beans. I knew he wouldn't eat it if I did, but I also knew the beans were what gave it the strong flavor. I decided the only way to maintain the integrity of the soup was to sacrifice mine. I lied to him about the ingredients. Because my husband is not only picky but also observant, I knew I couldn't just dump the beans into the soup undetected. Rather, I had to go incognito. For that, I implored the use of the food processor, who was happy to accommodate after sitting in the cabinet untouched for years.   I dumped the cans of beans in the processor and pureed them into a paste. I then dumped the paste into the taco soup mixture, returning the food processor to the cabinet where it would sit untouched for another six months.   When it came time to eat, I dished out a heaping bowl of soup and handed it to my husband. We sat down to eat and I anxiously awaited his verdict, knowing he was eating a heaping bowl of deceit.   “This is delicious. What's in it?” he asked, in between mouthfuls of soup.   “It's just a mixture of taco ingredients,” I innocently replied, focusing on the layer of Fritos covering my bowl.   “Whatever it is, it's amazing,” he responded, quickly devouring each bite.   At that moment I wanted nothing more than to slap the spoon out of his hand and yell “That's beans, bitch!” However, I refrained because I'm classy (and because I didn't want to clean up the mess).

She has started to taste her own cooking in a professional way again. Detached, critical, and overly scrupulous. It tastes somewhat different from how she remembers it. Her flavors have gotten somehow stranger, darker and larger: she stirs roasted peppers into the hummus and apricots and capers into the chicken. And she walks into the basement storage room one day and discovers Victor Hernandez kissing Mireille on the butcher block table among the onion skins. Mireille, then Sirine, burst into laughter. Later, Sirine realizes it's the first time she's really laughed in a year. A month later, Mireille is engaged to Victor Hernandez and Victor moves in with her and Um-Nadia. He makes three different kinds of mole sauces for their wedding dinner, and chocolate and cinnamon and black pepper sweetcake.

Livia could have made a sugo blindfold- she had been making it almost every day for years. The only difficulty was, there were as many different kinds of sugo as there were days in a month. There was the everyday version, which might be no more than a handful of ripe tomatoes squashed with the tip of a knife to release the juices, then quickly fried in oil. There was the classic version, in which the tomatoes were simmered along with some garlic and onions until they had reduced to a thick, pulpy stew. Then there was a richer version, in which pieces of meat were cooked for several hours to extract all the flavor, and so on all the way up to ragù del guardaporte, the gatekeeper's sauce, so called because it required someone to sit by it all day, adding little splashes of water to stop the rolls of meat stuffed with parsley, garlic and cheese from drying out.

out. This was the turning point: “From this illness, my father never quite recovered.”26 Had there been any possibility of Eleanor’s experiencing the joys or even routine of childhood, that time was now passing. In August, she was sent away to Grandmother Hall’s, and at Tivoli learned that her brother Elliott Roosevelt, Jr., had been born on September 29. She wrote a letter to her father, in which she wished her parents well, offered advice to the baby’s nurse should the newborn cry, then came straight to the crucial question about any child of Anna Roosevelt’s: “How does he look? Some people tell me he looks like an elephant and some say he is like a bunny.”27 Except for one pitiable moment at Half-Way Nirvana when Eleanor identified an Angora kitten as an “Angostura,”28 those aromatic bitters that flavored her father’s liquor, she showed few signs of registering the impact of addiction on their lives. “Little Eleanor is as happy as the day is long,” Elliott convinced himself during the heavy self-medicated month following his accident: “Plays with her kitten, the puppy & the chickens all the time & is very dirty as a general rule. I am the only ‘off’ member of the family.”29

My sour cherry liqueur is especially popular, though I feel a little guilty that I cannot remember the cherry's name. The secret is to leave the stones in. Layer cherries and sugar one on the other in a widemouthed glass jar, covering each layer gradually with clear spirit (kirsch is best, but you can use vodka or even Armagnac) up to half the jar's capacity. Top up with spirit and wait. Every month, turn the jar carefully to release any accumulated sugar. In three years' time the spirit has bled the cherries white, itself stained deep red now, penetrating even to the stone and the tiny almond inside it, becoming pungent, evocative, a scent of autumn past. Serve in tiny liqueur glasses, with a spoon to scoop out the cherry, and leave it in the mouth until the macerated fruit dissolves under the tongue. Pierce the stone with the point of a tooth to release the liqueur trapped inside and leave it for along time in the mouth, playing it with the tip of the tongue, rolling it under, over, like a single prayer bead. Try to remember the time of its ripening, that summer, that hot autumn, the time the well ran dry, the time we had the wasp's nests, time past, lost, found again in the hard place at the heart of the fruit...

It is hard to conceive of any relationship between two adults in America being less equal than that of prisoner and prison guard. The formal relationship, enforced by the institution, is that one person’s word means everything and the other’s means almost nothing; one person can command the other to do just about anything, and refusal can result in total physical restraint. That fact is like a slap in the face. Even in relation to the people who are anointed with power in the outside world—cops, elected officials, soldiers—we have rights within our interactions. We have a right to speak to power, though we may not exercise it. But when you step behind the walls of a prison as an inmate, you lose that right. It evaporates, and it’s terrifying. And pretty unsurprising when the extreme inequality of the daily relationship between prisoners and their jailers leads very naturally into abuses of many flavors, from small humiliations to hideous crimes. Every year guards at Danbury and other women’s prisons around the country are caught sexually abusing prisoners. Several years after I came home, one of Danbury’s lieutenants, a seventeen-year corrections veteran, was one of them. He was prosecuted and spent one month in jail.

The good news was that he wasn't sixteen anymore and he had this, his art. His food. And if this dinner continued to go the way it was going, if Mrs. Raje stood by her word and gave DJ the contract for her son's fund-raising dinner next month based on tonight's success... well, then they'd be fine. Mrs. Raje had been more impressed thus far. Everything from the steamed momos to the dum biryani had turned out just so. The mayor of San Francisco had even asked to speak to DJ after tasting the California blue crab with bitter coconut cream and tucked DJ's card into his wallet. Only dessert remained, and dessert was DJ's crowning glory, his true love. With sugar he could make love to taste buds, make adult humans sob. The reason Mina Raje had given him, a foreigner and a newbie, a shot at tonight was his Arabica bean gelato with dark caramel. DJ had created the dessert for her after spending a week researching her. Not just her favorite restaurants, but where she shopped, how she wore her clothes, what made her laugh, even the perfume she wore and how much. The taste buds drew from who you were. How you reacted to taste as a sense was a culmination of how you processed the world, the most primal form of how you interacted with your environment. It was DJ's greatest strength and weakness, needing to know what exact note of flavor unfurled a person. His need to find that chord and strum it was bone deep.

Japan is obsessed with French pastry. Yes, I know everyone who has access to French pastry is obsessed with it, but in Tokyo they've taken it another level. When a patissier becomes sufficiently famous in Paris, they open a shop in Tokyo; the department store food halls feature Pierre Herme, Henri Charpentier, and Sadaharu Aoki, who was born in Tokyo but became famous for his Japanese-influenced pastries in Paris before opening shops in his hometown. And don't forget the famous Mister Donut, which I just made up. Our favorite French pastry shop is run by a Japanese chef, Terai Norihiko, who studied in France and Belgium and opened a small shop called Aigre-Douce, in the Mejiro neighborhood. Aigre-Douce is a pastry museum, the kind of place where everything looks too beautiful to eat. On her first couple of visits, Iris chose a gooey caramel brownie concoction, but she and Laurie soon sparred over the affections of Wallace, a round two-layer cake with lime cream atop chocolate, separated by a paper-thin square chocolate wafer. "Wallace is a one-woman man," said Laurie. Iris giggled in the way eight-year-olds do at anything that smacks of romance. We never figured out why they named a cake Wallace. I blame IKEA. I've always been more interested in chocolate than fruit desserts, but for some reason, perhaps because it was summer and the fruit desserts looked so good and I was not quite myself the whole month, I gravitated toward the blackberry and raspberry items, like a cup of raspberry puree with chantilly cream and a layer of sponge cake.

She is pissed off all the time,” he mumbled and I remained silent, letting him ramble. “She wants chocolate ice cream, I go in search of chocolate, but the time I get back she’s pissed because she wants strawberry instead. I can’t win.” He looked me straight in the eyes and I swear his expression was one of desperation. “It wasn’t like this before. With Liam she was so sweet. But I swear the damn devil has possessed my wife and she might kill me in my sleep one night.” It was then I laughed. “What the hell is so funny?” he asked. “I sleep with one eye open and one leg hanging off the bed touching the floor at my side. This way if I have to move fast I feel I’m one step closer.” He didn’t smile. There was absolutely no humor in his words. “Weren’t you the one that said you wanted five kids?” I asked. “I changed my mind. After this one, we’re done. I want Trinity back.” Again, complete seriousness. Poor guy looked lost. And it was the best damn thing to witness. Within four months of having Liam, Trinity was pregnant again. And this time she was cranky as hell. Everyone noticed it, but she directed all that aggravation toward the man she said was to blame. And the rest of us loved to witness his hell. “Go home, Chase,” I told him and he looked as if he wanted to argue. “Stop at the store and pick up every flavor of ice cream they got,” I told him. “Tell her she’s beautiful and rub her feet.” “I do that already,” he whined. “I tell her she’s beautiful, and no other woman has ever looked as amazing as her. I tell her I love her and that she is my world, but she is like the exorcist.” “Well it’s your job to take it. Let her growl and complain and just take it,” I told him. “Because at the end of the day you just need to remember one thing.” He looked at me like I was about to give him the best piece of advice. I almost felt bad about the fact that I had nothing reassuring to say. “What?” he asked and I cracked a smile, almost talking myself out of taking the chance at being an asshole. Then I thought about the fact that had the roles been reversed he would have jumped at the chance. “You are to blame for the state she is in.” He narrowed his eyes at me. “And the rest of us guys are loving that it’s you and not us being tortured.” “You’re an asshole,” he mumbled as he turned around and walked off toward his truck. I laughed the entire drive home.

During this time my father was in a labor camp, for the crime of wanting to leave the country, and my mother struggled to care for us, alone and with few provisions. One day she went out to the back patio to do the wash and saw a cute little frog sitting by the door to the kitchen. My mother has always liked frogs, and this frog by the kitchen door gave her an idea. She began to spin wonderful stories about a crazy, adventurous frog named Antonica who would overcome great odds with her daring and creativity. Antonica helped us dream of freedom and possibilities. These exciting tales were reserved for mealtime. We ate until our bowls were empty, distracted from the bland food by the flavor of Antonica’s world. Mamina knew her children were well nourished, comforted, and prepared for the challenges and adventures to come. In 2007, I was preparing to host a TV show on a local station and was struggling with self-doubt. With encouragement and coaching from a friend, I finally realized that I had been preparing for this opportunity most of my life. All I needed was confidence in myself, the kind of confidence Antonica had taught me about, way back in Cuba. Through this process of self-discovery, the idea came to me to start cooking with my mother. We all loved my Mamina’s cooking, but I had never been interested in learning to cook like her. I began to write down her recipes and take pictures of her delicious food. I also started to write down the stories I had heard from my parents, of our lives in Cuba and coming to the United States. At some point I realized I had ninety recipes. This is a significant number to Cuban exiles, as there are ninety miles between Cuba and Key West, Florida. A relatively short distance, but oh, so far! My effort to grow closer to my mother through cooking became another dream waiting to be fulfilled, through a book called 90 Miles 90 Recipes: My Journey to Understanding. My mother now seemed as significant as our journey to the United States. While learning how she orchestrated these flavors, I began to understand my mother as a woman with many gifts. Through cooking together, my appreciation for her has grown. I’ve come to realize why feeding everyone was so important to her. Nourishing the body is part of nurturing the soul. My mother is doing very poorly now. Most of my time in the last few months has been dedicated to caring for her. Though our book has not yet been published, it has already proven valuable. It has taught me about dreams from a different perspective—helping me recognize that the lives my sisters and I enjoy are the realization of my parents’ dream of freedom and opportunity for them, and especially for us.

A word of explanation about how the information in this book was obtained, evaluated and used. This book is designed to present, as best my reporting could determine, what really happened. The core of this book comes from the written record—National Security Council meeting notes, personal notes, memos, chronologies, letters, PowerPoint slides, e-mails, reports, government cables, calendars, transcripts, diaries and maps. Information in the book was supplied by more than 100 people involved in the Afghanistan War and national security during the first 18 months of President Barack Obama’s administration. Interviews were conducted on “background,” meaning the information could be used but the sources would not be identified by name. Many sources were interviewed five or more times. Most allowed me to record the interviews, which were then transcribed. For several sources, the combined interview transcripts run more than 300 pages. I have attempted to preserve the language of the main characters and sources as much as possible, using their words even when they are not directly quoted, reflecting the flavor of their speech and attitudes. Many key White House aides were interviewed in-depth. They shared meeting notes, important documents, recollections of what happened before, during and after meetings, and assisted extensively with their interpretations. Senior and well-placed military, intelligence and diplomatic officials also provided detailed recollections, read from notes or assisted with documents. Since the reporting was done over 18 months, many interviews were conducted within days or even hours after critical discussions. This often provided a fresher and less-calculated account. Dialogue comes mostly from the written record, but also from participants, usually more than one. Any attribution of thoughts, conclusions or feelings to a person was obtained directly from that person, from notes or from a colleague whom the person told. Occasionally, a source said mid-conversation that something was “off-the-record,” meaning it could not be used unless the information was obtained elsewhere. In many cases, I was able to get the information elsewhere so that it could be included in this book. Some people think they can lock up and prevent publication of information by declaring it “off-the-record” or that they don’t want to see it in the book. But inside any White House, nearly everyone’s business and attitudes become known to others. And in the course of multiple, extensive interviews with firsthand sources about key decision points in the war, the role of the players became clear. Given the diversity of sources, stakes and the lives involved, there is no way I could write a sterilized or laundered version of this story. I interviewed President Obama on-the-record in the Oval Office for one hour and 15 minutes on Saturday, July 10, 2

Satrangi Re” is a compilation of Hindi stories encompassing unique colors of love, relations, friendship, parent-child associations, and passion & emotions. These are my stories, your stories, and stories of our lives. These are the stories of seven different colors, fragrances, and flavors which after placing them together make a splendid rainbow, a vibrant bouquet, and a scrumptious buffet of stories. So, what are you waiting for? Pick up your cup of tea, a mug of coffee, a bowl of Maggi, and dive deep into your childhood innocence, youthful negligence, the hustle & bustle of relationships, the whiff of first love, the huddle of friends, and affectionate scolding of parents. And while doing all this, close your computer’s window and look outside the real window of your house and the window of your heart, which you might not have opened for weeks and months and try to see the splendid rainbow that you may have not seen for a long time. Saw your rainbow? If yes, Congrats. it’s the icing on the cake. If not, don’t worry…you have. Satrangi Re…. Now Available on Amazon and Flipkart....

Even during family holiday dinners, Adam couldn’t sit still for five minutes. It was the cocaine, Ellis was certain, and he was deeply worried about him. Adam had become Chelsea’s flavor of the month, and everyone wanted a piece of him. The boy had nothing left of himself. The onslaught of attention and ceaseless demand swallowed him up whole.

I don’t know how many years had passed that I hadn’t thought about her. It was a few months after the death of my mother that her name came to me again. I was cleaning out her closet and dresser to donate some of her clothes to the Church. They always had clothes drives to give to some of the poorer people in the area. Better for someone else to have them than just hanging in a closet or in a drawer. At the bottom of one of her drawers, my eyes saw an envelope with my name on. Immediately, I recognized the handwriting on the envelope and for the first time in a long time, I could feel the tears flowing out of my eyes. This wasn’t no single tear drop cry. This was the big, fat, messy tears that come from memories flashing through your mind. Tiffany did write something to me and it was kept from me. I almost unintentionally crumpled the letter in my hand as the combination of hurt and rage took over me for a few moments. I went back to my bedroom and sat down on the edge of my bed. The letter had her North Carolina address on it. That letter would have been a way for us to stay in touch. For almost eight years, I had believed that she didn’t want to stay in contact with me. In that moment, I realized that the hurt I felt for being disregarded was unfounded and she was the one who had the right to feel forgotten. She must have believed that she meant little to me, like I thought she did of me. It’s weird how quickly your perspective can change when given new information. I held that letter in my shaking hands for a few minutes. I didn’t know what to do. Opening it seemed pointless to me. All it would do was rekindle feelings that I once had and couldn’t do anything about. After all those years, I couldn’t try and reconnect to her life. We both moved past each other and it wouldn’t be fair to her to come back. It wouldn’t make her feel good about herself to know that my parents hid that letter from me, like she was some horrible person that I needed to avoid. She may not even live at that address anymore. She undoubtedly moved away for college. I wasn’t in love with her anymore and I don’t know if she ever loved me, but if she did, I’m sure she didn’t anymore. I did the only thing that I felt was right. I went outside and lit a cigarette in the backyard. I took a deep inhale from my Camel full flavored filtered cigarette. I hadn’t converted to menthols, yet. I re-lit my lighter and put a corner of the letter into the flame until I was certain that it had caught fire. I held it in my hand watching the white of the envelope turn black under the blue and yellow flame. Once the envelope was about three quarters burned, I let it fall out of my hand and watched it float for a few moments before it hit the bottom concrete step where it continued to burn. It had all turned black and the carbonized paper started to break away from each other as I stamped out the embers with my sneaker. The wind carried away the pieces of carbon and the memory of her floated away from me. Watching those small burned pieces of paper scatter across my backyard made me realize that my childhood was over. I had nothing to show for it. All I had was myself. I didn’t even know why I was still living in my parent’s house after my mother died. There was nothing there for me. Life would only begin for me once I found something that mattered to me. Unfortunately for me, the only thing that mattered to me was words.

​This is where you should start.  Develop a total system for continuous improvement not just going after the flavor of the month: six sigma, kaizen blitz, etc.  They are all good tools but you should plan what the entire ‘ship’ you will build looks like before you start using the tools to build it.

Going against the grain takes courage, but that courage pays off. You’ll do better as an investor if you think for yourself and seek out bargains in parts of the market that everyone else has forsaken, rather than buying the flavor of the month in the financial press.

The former head of this operation, Gary Wendt, who is credited with much of the enormous success of GEFS, used his personal agenda as a simple but inordinately powerful tool for growing the business into ever new entrepreneurial arenas. Over the years, he used his personal agenda to make it unequivocally clear that he expected entrepreneurial business growth from every member of management. At every major meeting, the topic of business development was on the agenda (usually in the number one spot). In every annual review, managers were asked to demonstrate the revenues they had created from businesses that did not exist five years before. From division heads to newly hired analysts, everyone was held accountable for some set of activities having to do with creating entrepreneurial revenue and profit streams. In short, no one who worked in the organization could avoid the unremitting focus on new business development. You need to make sure that you are similarly consistent, predictable, and focused, and that you sustain this emphasis over a long period. Pressure applied only once is soon forgotten, and alternating pressure (as in flavor-of-the-month management) will cause people to be confused, disillusioned, or angry. Wendt’s consistent, visible, and predictable attention to business development created a pressure in GEFS for entrepreneurial business growth that took it from the $300 million installment loan portfolio we looked at in chapter 6 to a financial services behemoth with $250 billion in assets under management when he left in 1998. Examples of Wendt’s single-minded determination to drive growth through entrepreneurial transformation at GEFS are numerous. Years ago, for instance, he was asked whether his agenda would change if someone rushed in and told him that the computer room was on fire (implying that his business could be completely destroyed). Wendt replied that he employed firefighters to handle such emergencies. As the leader, his most important job was to keep people focused on business development. Since business development is an uncomfortable and unpredictable process, Wendt knew that if he allowed it to appear to be a low priority for him, all those working for him would heave a sigh of relief and go back to business as usual, with new businesses struggling to find a place on the priority list. In fact, as he remarked, even if he did try to get involved in putting out the fire, he would probably only interfere with the efforts of the highly competent people employed to do so.

You do know scones are not donuts, right?" Nina wasn't one to pass up any baked goods, but a donut was a donut. No scone would do. "This is not your white, British-royals high tea, my friend. This is Highland Park high tea. It opened a month ago, and I think we're about to have our whole world rocked." The Jam's exterior was black-and-white---- if you blinked you'd miss it. But when they went inside Nina immediately spotted a colorful mural of dinosaurs seated on velvet cushions, eating donuts and drinking out of porcelain cups. A pristine glass display case on the opposite wall featured rows and rows of endless donuts--- a happy welcoming committee of frosting and dough. "We'll be having tea for two," Jasmine said at the counter. "And for my donut, could I get the Swirly Rosewater, please?" As soon as she saw the names and flavors of the donuts, she instantly knew two things: one, she was going to love these, and two, Leo would absolutely hate them. Nina suddenly felt sympathy for Leo any time a contestant created a unique flavor pairing on the show. She raced to find the donut her friend had ordered in the case, and landed on a frosted pink cake donut that had a lemon rosewater glaze topped with roasted pistachios. "You live your life in pink, Jas." "No better color. So from what I read online, the deal is that instead of scones, they do vegan donuts---" Nina's eyes narrowed, and Jasmine glared right back. "Don't judge. What are you going to get?" "I need chocolate," Nina said. She scanned the rows in search of the perfect solution. "May I recommend our Chocolate from the Crypt donut?" the saleswoman suggested from behind the display. Her sharp bangs and blunt ponytail bobbed as she explained, "It's our fall-themed donut--- chocolate cake with a chocolate glaze, and it's got a kick from the cayenne pepper and cinnamon we add in." "Oh, my donut," Nina said. In the case was an absolutely gorgeous chocolate confection--- the cayenne and cinnamon flakes on the outside created a black-and-orange effect. "I am sold." "You got it." The saleswoman nodded and rang them up. A narrow hallway covered in murals of cartoon animals drinking tea led them to the official tearoom. Soaring ceilings revealed exposed beams and brick walls, signaling that the building was likely older and newly restored. Modern, barrel-back walnut chairs were clustered around ultrasleek Scandinavian round tables. Nina felt like she'd followed Jasmine down a rabbit hole and emerged into the modern interpretation of the Mad Hatter's tea party. "This is like..." Nina began. "It's a fun aesthetic." "I know, right?" Jasmine replied as they sat down. "It makes me feel like I'm not cool enough to be here, but glad I got invited." Nina picked up the prix fixe high tea menu on the table. The Jam's version of finger sandwiches were crispy "chicken" sliders, potato-hash tacos and mini banh mi, and in lieu of scones, they offered cornbread with raspberry jam and their signature donuts. "And it's all vegan...?" "Yes, my friendly carnivore, and hopefully delicious.

Best Budget Travel Destinations Ever Are you looking for a cheap flight this year? Travel + Leisure received a list of the most affordable locations this year from one of the top travel search engines in the world, Kayak. Kayak then considered the top 100 locations with the most affordable average flight prices, excluding outliers due to things like travel restrictions and security issues. To save a lot of money, go against the grain. Mexico Unsurprisingly, Mexico is at the top of the list of the cheapest places to travel in 2022. The United States has long been seen as an accessible and affordable vacation destination; low-cost direct flights are common. San José del Cabo (in Baja California Sur), Puerto Vallarta, and Cancun are the three destinations within Mexico with the least expensive flights, with January being the most economical month to visit each. Fortunately, January is a glorious month in each of these beachside locales, with warm, balmy weather and an abundance of vibrant hues, textures, and flavors to chase away the winter blues. Looking for a city vacation rather than a beach vacation? Mexico City, which boasts a diverse collection of museums and a rich Aztec heritage, is another accessible option in the country. May is the cheapest month to travel there. Chicago, Illinois Who wants to go to Chicago in the winter? Once you learn about all the things to do in this Midwest winter wonderland and the savings you can get in January, you'll be convinced. At Maggie Daley Park, spend the afternoon ice skating before warming up with some deep-dish pizza. Colombia Colombia's fascinating history, vibrant culture, and mouthwatering cuisine make it a popular travel destination. It is also inexpensive compared to what many Americans are used to paying for items like a fresh arepa and a cup of Colombian coffee. The cheapest month of the year to fly to Bogotá, the capital city, is February. The Bogota Botanical Garden, founded in 1955 and home to almost 20,000 plants, is meticulously maintained, and despite the region's chilly climate, strolling through it is not difficult. The entrance fee is just over $1 USD. In January, travel to the port city of Cartagena on the country's Caribbean coast. The majority of visitors discover that exploring the charming streets on foot is sufficient to make their stay enjoyable. Tennessee's Music City There's a reason why bachelorette parties and reunions of all kinds are so popular in Music City: it's easy to have fun without spending a fortune. There is no fee to visit a mural, hot chicken costs only a few dollars, and Honky Tonk Highway is lined with free live music venues. The cheapest month to book is January. New York City, New York Even though New York City isn't known for being a cheap vacation destination, you'll find the best deals if you go in January. Even though the city never sleeps, the cold winter months are the best time for you to visit and take advantage of the lower demand for flights and hotel rooms. In addition, New York City offers a wide variety of free activities. Canada Not only does our neighbor Mexico provide excellent deals, but the majority of Americans can easily fly to Canada for an affordable getaway. In Montréal, Quebec, you must try the steamé, which is the city's interpretation of a hot dog and is served steamed in a side-loading bun (which is also steamed). It's the perfect meal to eat in the middle of February when travel costs are at their lowest. Best of all, hot dogs are inexpensive and delicious as well as filling. The most affordable month to visit Toronto, Ontario is February. Even though the weather may make you wary, the annual Toronto Light Festival, which is completely free, is held in February in the charming and historic Distillery District. Another excellent choice at this time is the $5 Bentway Skate Trail under the Gardiner Expressway overpass.

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

The lemons I used were pickled in salt for over two weeks!" "I knew it! You used preserved lemons!" A North African condiment, salted lemons are made by pickling whole lemons in salty brine for weeks or months. Because the entire lemon, including the peel, is pickled parts of it can be used to emphasize just about any flavor... ... be it tartness, saltiness, bitterness, freshness or mellowness! "I added the zest and pickling brine in my sponge cake, pralines and even the sauce! Its mild tartness should make the sweetness of the semifreddo stand out even more!

But he ran into the age-old buzz kill of entrepreneurs everywhere: regulation. Just as Pemberton was getting going, Atlanta passed a prohibition law. Pemberton complied and stripped out the alcohol content but was now left to do with only cocaine and kola. The wine content and flavor had disappeared. After experimenting with sweeteners and other ingredients, Pemberton came up with a sugared syrup that blended the kola and coca. He then looked to distribute the syrup through a southern institution: the soda fountain. Offering carbonated water with myriad flavors of fruit, drugstores pioneered an ample seasonal business for cold beverages in the hotter months. Pemberton’s syrup found its way into the soda fountains in the summer of 1886. Soon Pemberton’s “temperance drink”—powered by the cocaine of coca and the caffeine of kola—was named descriptively “Coca-Cola.

Ooh, what about making you look like a 1950’s pinup girl? Because I actually think you could rock a red lip.” “You aren’t very sympathetic,” I say. “Sorry,” she says. “I do feel sorry that you keep getting thrown together with my brother. I wonder if his flavor of the month will get jealous by all this attention on you two.

Traditional 401(K) or 403(B) Account Typically offered by your employer, a 401(k) account allows you to invest a percentage of your wages for retirement. A 403(b) is the public sector’s equivalent to a 401(k). Investing through a 401(k) or 403(b) is one of the most advantageous ways to invest, since the government is giving you tax breaks. Your employer will sometimes match what you contribute, up to a certain percent. (FreE mONaY!) Remember from our Financial Game Plan that this is the trump card: if you have an employer match, take advantage of it. Maximum yearly contribution: $20,500, which means you can contribute any amount up to that limit. This does not include any employer match, so go crazy. (This and all other retirement account maximums are current for the 2022 tax year.) Individual Retirement Account (IRA) This is an individual retirement account, meaning it’s not tied to your employer. You have to open it up on your own, and it’s yours forever. Good news: you can have both a 401(k) and an IRA! Maximum yearly contribution: $6,000. You technically have fifteen and a half months to contribute that $6,000. The government lets you put money in your IRA during the twelve months of that year, plus the first months of the following year leading up to the tax filing deadline. A little confusing, but stay with me: if you want to contribute to your IRA in 2023, you will have from January to December 2023, plus January to April 15, 2024, to hit that $6,000 max. So, let’s say that you’re rounding out the year of contributions at $4,500. That means you have another three-ish months to get the full $6,000! More time, yay! If we’re already in the new year, and you want the money to specifically go to the previous year’s IRA, you simply need to specify that when you contribute. It’s usually as easy as checking a “previous year” box. Let’s talk about the most common retirement accounts. In addition to the differences above, 401(k) and IRA accounts come in two flavors: traditional and Roth. The main difference between these accounts is in how they’re taxed. In traditional accounts, you won’t pay any taxes on this money until you withdraw it at retirement. You get the tax benefits now. Roth accounts require tax payments now, so you don’t have to pay them later. You get the tax benefits later. In some cases, you can make both traditional and Roth contributions into the same account.

hearts, for Negroni Sbagliato (the flavor of the month), the Campari, the Cocchi Storico Vermouth di Torino, and the Bisol Cartizze Prosecco Valdobbiadene laid out ready with the jigger, the rocks glass, the ice bucket and tongs, the orange and lemon, the paring knife, and the fresh cigarettes, unwrapped, packed down, opened, the first two poking out, one slightly higher than the other.

The cigar-smoking men talked business as their beautiful flavors of the month looked on with blank faces, casually taking a glass of champagne or a canapé from the passing waiters.

Call me Ishmael---and call me often.

For Tom she was a bit like the dishes from the food joint next door. A huge plate full of flavor, and tasting it, you'd hunger for more. But too much of it affects your stomach. You cannot really have it more often than once a month, because even though you actually love every bite of it, you can't digest it very well.

Dad’s absence in our lives now was so complete it almost felt cruel. In six months’ time, I would be in a place I’d never been before, being stimulated by lots of new experiences, continuing my journey toward the flavors of the next phase of my life.

The less likely a presidential candidate is, the more unlikely, and, often, inexperienced, his aides are—that is, an unlikely candidate can attract only unlikely aides, as the likely ones go to the more likely candidates. When an unlikely candidate wins—and as outsiders become ever more the quadrennial flavor of the month, the more likely an unlikely candidate is to get elected—ever more peculiar people fill the White House.

Pick an act or task. Think back on your day and choose one self-contained, seemingly insignificant act that you performed. (Hint: pick something you think is routine and boring.) This could be saying hi to another person, smiling at someone, or having a conversation in line for coffee. The key is that you choose an act that happened only once. Try to avoid general actions that span a longer time frame like, “I went to work.” Be very specific. Now, write down what you did or said. Imagine. Albert Einstein once said, “Imagination is more important than knowledge. Knowledge is limited. Imagination encircles the world.” This is where the fun starts. Start to imagine and follow the “ripple” of the act that you wrote down. Who did and could the act impact? How? Did it change someone’s emotions? Did it change someone’s mind-set? Someone’s perception? Did it change the simple direction they were walking or what flavor latte they ordered? Now, start thinking about one step removed from your act. What changed as a result of the initial change the act caused? Now keep imagining, step by step, how each act builds on the former, describing what and who changed after each successive act. Keep going until you reach a point of global impact. Now, if you’re like me, you will inevitably get to the point of saying to yourself “no way this would ever happen” or “this is so cheesy.” This is the precise barrier you need to break through. Our doubt can consume us and bring us down into a nice, comfortable place called complacency. Map it. As you trace your act, literally draw it out. Draw one arrow or path leading from one effect to the next and write out a short description of each effect as you go. Try to imagine at least ten steps removed from the original act until you reach a global level of impact. The first time you do this, it will be very hard. But do it daily, weekly, or monthly and it can change your thinking. Believe it. Once you finish your map, you’re not done. Now, you have to believe it. Do you believe that this is all possible? What if you did this exercise for every moment in your day? Imagine if just one of those trajectories turned out the way you imagined. One will. I never imagined that when I said, “Hey, how’s it going?” to a fellow student during my summer job it would completely transform her entire life trajectory. But I wish I had every day. My alarm clock would have meant much more.

The town fair, which took place over the last weekend of August each year, was just over a month away. If their family agreed about anything, it was the town fair. Twiss loved the Wild West game and the spun sugar; their father loved the putting game and the caramel apples; their mother loved the bean counting game- last year she'd guessed 1,245 beans and won a forty-pound sack of kidney beans- and the Ferris wheel; and Milly loved what everyone else loved, except the livestock show and the amateur rodeo, where boys from the 4-H club wrestled calves to the ground for giant gold belt buckles. Milly also loved how the fair transformed the abandoned field behind the high school from twenty-five dandelion-inhabited acres that went unnoticed most of the year into a kind of fairy-tale place, where people sucked on cherry-flavored ice chips and honey-roasted peanuts, and the Ferris wheel went round and round, and the firecrackers reached higher and higher.

Matcha This jade-colored powder, pulverized from newly plucked tea buds, is whisked (with a special bamboo tool) into hot water to make ceremonial tea. Matcha also provides the distinctive color and flavor of green tea ice cream and is used in making many traditional confections. Only the first-harvest buds of tea plants shaded from direct sunlight are used for matcha, making it costly. It should be kept in a cool, dry place (it is often refrigerated in shops). Consume it within a month of purchase to enjoy the full meadowlike aroma and subtle sweetness that lies just below the astringent surface flavor.

As cheddar cheese ages, its flavor becomes sharper. The market flavors available are fresh or current; medium, mild, or mellow; aged or sharp; and very sharp. Aged cheddar melts faster and produces a smoother product than cheese less than three months old.

In only the first two months of 1991, Washington, D.C., cab drivers were robbed more often than in all of 1988 (the police did not have statistics for 1989 or 1990). A reporter interviewed more than a dozen city cabbies—all black—and found a near-uniform policy of not picking up young black men at night. The drivers knew they risked a $500 fine for discrimination, but as one explained, “I’d rather be fined than have my wife a widow.” The head of the D.C. Taxicab Commission said that robberies and violence against drivers were a pity but that she would enforce the law. “Discrimination in this city, and that is what that is, blatant discrimination, will not be tolerated,” explained Carrolena Key.178 The very notion of racial discrimination takes on a strange new flavor when blacks who refuse to pick up other blacks because they fear for their lives are accused of it.

Sometimes people’s diets take on a religiosity of their own. I remember a man once telling me that he could never “go plant based” because he could never give up his grandma’s chicken soup. Huh? Then don’t! After I asked him to say hello to his bubby for me, I told him that enjoying her soup shouldn’t keep him from making healthier choices the rest of the time. The problem with all-or-nothing thinking is that it keeps people from even taking the first steps. The thought of never having pepperoni pizza again somehow turns into an excuse to keep ordering it every week. Why not scale down to once a month or reserve it for special occasions? We cannot let the “perfect” be the enemy of the good. It’s really the day-to-day stuff that matters most. What you eat on special occasions is insignificant compared to what you eat day in and day out. So don’t beat yourself up if you really want to put edible bacon-flavored candles on your birthday cake. (I’m not making those up!40) Your body has a remarkable ability to recover from sporadic insults as long as you’re not habitually poking it with a fork.

Cook had seen an avocado before, but not like this---so smooth, so green. The fruit took an express route to the greenhouse, where workers propagated the seeds, first in soil, and then suspended slightly in water. Fairchild had included written instructions that only mature trees would fruit, after several years, not months. He advised that as soon as the seedlings grew reasonable roots, they should be shipped to experiment stations in California to be shared with farmers interested in experimental crops. Cook complied, and then mostly forgot about the avocado. In California, that single shipment helped build an industry. Other avocados turned up as well, from travelers or tourists who packed the oversized seeds as souvenirs. There were one-off stories that avocados had been spotted in America before, in Hollywood in 1886 or near Miami in 1894. But none were as sturdy as Fairchild's Chilean variety, prized for its versatility, color, and flavor---résumé of strong pedigree. Fairchild's avocado would turn out to be a mix of a Guatemalan avocado and a Mexican avocado and to have been only a short-term tenant in Chilean soil before Fairchild picked it up. But as with most popular fruits, the true geographic origin faded into irrelevance. Farmers and early geneticists dissected this sample and ones that came after it to create newer cultivars attuned to more specialized climates or tastes. This work yielded a twentieth-century variety called Fuerte, Spanish for "strong," growable in the coldest conditions ever tested on an avocado. It fell from favor after proving unable to ship even modest distances without bruising.

They say, the road to hell is paved with good intentions. Oh, it is not just paved but more engraved with our pinky promises and solemn vows. We give our word to be more frugal with our credit cards, to commit to those yoga classes in the morning or to finally reach the appointment for sight testing scheduled one month ago. Well, I think some black magic is going around or dementors have been knocking on our doors lately because all these promises become vanished over night. Giving up our long-term projects and ideas for that sweet flavor of immediate gratification, my friends, this is not called Alohomora but procrastination. Seriously now, why do we lose the battle against procrastination leaving the lava flow of emotions taking over our plans so frequently?

He showed me how each wheel was stamped with the month and year, and then he cracked the first one open to reveal its pale cream-colored interior. He chipped off a hefty shard and handed it to me. I took a bite, and my mouth filled with the hopeful taste of fresh green grass and young field flowers welcoming the sun. "That's the spring cheese." Sal was cracking the next wheel, which was stamped with an autumn date; he chipped off a little piece. The color was deeper, almost golden, the texture heavier and nubbier. When I put the cheese in my mouth it was richer, and if I let it linger on my tongue I could taste the lush fields of late summer, just as the light begins to die. Sal sliced off a slab of winter cheese and put that into my mouth. It felt different on my tongue, smoother somehow, the flavor sharper. "It's like a different cheese." I was savoring it. I tasted again; there was a familiar flavor. "It tastes like hay!" "Yes!" Sal was openly delighted. "I knew you were going to be able to taste how different this cheese is! Most Americans don't even notice, but that cheese is so different that, back in the old days, it was sold under a different name. The Parmesan made from December to March, when the cows were in the barn, was called 'invernengo'- winter cheese- because the flavor is so distinct.

The walls were painted a robin's-egg blue. Antique wood-and-glass display cases had mottled milk chocolate-brown marble countertops. Antique iron-and-glass stands would make the future little cakes (under their glass domes) pop up and down on the counter like jaunty hats. From the top of the left wall of the bakery, Gavin had hung a canvas curtain and arranged a display area in front of it. Both the curtain and display would change each month- as would, of course, the colors and flavors we showcased. The idea was to sell not only cakes, but also cake stands, serving pieces, plates, paper napkins, and other goodies, so once your little cakes got home, they'd look as good as they did in my bakery. One-stop shopping. On the right, Gavin had arranged a seating area with dark bentwood chairs and cafe tables. It looked like a tea salon in Paris. I sighed with delight. But I wanted to see where I would spend most of my time. The work and storage areas were screened off in the back, although I would have been happy to show off my two Vulcan convection-ovens-on-wheels and the big stainless steel worktable with the cool marble slab at one end for chocolate work. The calm milk-chocolate plaster walls, stainless steel, and white marble made the workspace look like a shrine to the cake baker's art.

For dinner, he serves dishes such as raw local fish accented with touches like fresh basil and balsamic vinegar; roasted pumpkin soup laced with ishiri; fat, chewy handmade spaghetti with tender rings of squid on a puddle of ink enhanced with another few drops of fish sauce. It's what Italian food would be if Italy were a windswept peninsula in the Far East. If dinner is Ben's personal take on Noto ingredients, breakfast still belongs to his in-laws. It's an elaborate a.m. feast, fierce in flavor, rich in history, dense with centuries of knowledge passed from one generation to the next: soft tofu dressed with homemade soy and yuzu chili paste; soup made with homemade miso and simmered fish bones; shiso leaves fermented kimchi-style, with chilies and ishiri; kaibe, rice mixed with ishiri and fresh baby squid, pressed into patties and grilled slowly over a charcoal fire; yellowtail fermented for six months, called the blue cheese of the sea for its lactic funk. The mix of plates will change from one morning to the next but will invariably include a small chunk of konka saba, mackerel fermented for up to five years, depending on the day you visit. Even when it's broken into tiny pieces and sprinkled over rice, the years of fermentation will pulse through your body like an electric current.

Monosodium Glutamate MSG is a chemical used to add flavor to all sorts of foods. It’s a common ingredient in Chinese food, often used to enhance savoriness. Many restaurants will now state if they’re a “no MSG” establishment—if you don’t see this information posted anywhere, then it’s worth asking for a dish with no added MSG. MSG is also a frequent additive in processed foods. If you’re buying something that isn’t in the produce or refrigerated section (i.e., it’s food that comes in a box or bag and can live in your pantry without spoiling for months on end), read the list of ingredients on the label. And be on the lookout for some of the common MSG aliases on the ingredient list, including glutamic acid, glutamate, yeast extract, sodium or calcium caseinate, or any type of “flavoring” (e.g. “natural flavor,” “chicken flavor,” “beef flavor,” etc.).

One day they let me knead the ingredients for sausage meat, and the raw foods themselves seized me: lean pork and soft, white fat- The one talks to the other, said Carenza. Without the fat, the lean is too dry, and without the lean... she stuck out her tongue, too much. I grated some cheese: dry pecorino that had been in our larder for months, and some fresh marzolino, tasting both. Mace went in, and cinnamon, and black pepper. How much salt? Mamma showed me in the palm of her hand, Let me sweep it into the bowl. Then she broke some eggs onto the mixture. This is my secret, she said, and grated the rind of an orange so that the crumbs covered everything in a thin layer of gold. Do you want to mix it, Nino? Almost laughing with excitement, I plunged my fingers through the cold silkiness of the eggs, feeling the yolks pop, then made fists deep inside the meat. I could smell the orange, the pork, the cheese, the spices, and then they started to melt together into something else. When it was all mixed together I licked my fingers, though Carenza slapped my hand away from my mouth, and after we'd stuffed them into the slimy pink intestines and cooked up a few for ourselves, I discovered how the fire had changed the flavors yet again. The clear, fresh taste of the pork had deepened and intensified, while the cool blandness of the fat had changed into something rich and buttery that held the spices and the orange zest. And the salt seemed to have performed this magic, because it was everywhere, but at the same time hardly noticeable.