Flour Sayings And Quotes

The worst illiterate is the political illiterate, he doesn’t hear, doesn’t speak, nor participates in the political events. He doesn’t know the cost of life, the price of the bean, of the fish, of the flour, of the rent, of the shoes and of the medicine, all depends on political decisions. The political illiterate is so stupid that he is proud and swells his chest saying that he hates politics. The imbecile doesn’t know that, from his political ignorance is born the prostitute, the abandoned child, and the worst thieves of all, the bad politician, corrupted and flunky of the national and multinational companies.

Did you mix the flour with water before you added it?” Water? Martha didn’t say anything about water. That bitch.

Marry, don't marry,' Auntie Aya says as we unfold layers of dough to make an apple strudel. Just don't have your babies unless it's absolutely necessary.' How do I know if it's necessary?' She stops and stares ahead, her hands gloved in flour. 'Ask yourself, Do I want a baby or do I want to make a cake? The answer will come to you like bells ringing.' She flickers her fingers in the air by her ear. 'For me, almost always, the answer was cake.

I can't say I'm flourishing, exactly - my complexion is flour-ish and that's about it - but I'm surviving, and things could be a lot worse.

I'm afraid it's not nonsense," Genghis said, shaking his turbaned head and continuing his story. "As I was saying before the little girl interrupted me, the baby didn't dash off with the other orphans. She just sat there like a sack of flour. So I walked over to her and gave her a kick to get her moving." "Excellent idea!" Nero said. "What a wonderful story this is! And then what happened?" "Well, at first it seemed like I'd kicked a big hole in the baby," Genghis said, his eyes shining, "which seemed lucky, because Sunny was a terrible athlete and it would have been a blessing to put her out of her misery." Nero clapped his hands. "I know just what you mean, Genghis," he said. "She's a terrible secretary as well." "But she did all that stapling," Mr. Remora protested. "Shut up and let the coach finish his story," Nero said. "But when I looked down," Genghis continued, "I saw that I hadn't kicked a hole in a baby. I'd kicked a hole in a bag of flour! I'd been tricked!" "That's terrible!" Nero cried.

I'd make oatmeal cookies." "Cookies?" "I would. That's just what I would do." "Why?" He lifts one hand from the steering wheel and pinches his chin. "Because the world is changing so fast all the time. There's nothing you can do but just say, 'cool,' and roll with it. But some things can stay the same. Flour is still flour. Vanilla still smells like vanilla. Say a giant fireball is motoring toward us right now from Alha Centauri. Okay, universe. You expect us to run and scream and kill one another? Sorry, we're making oatmeal freaking cookies.

Chicken’s been soaking in the buttermilk,” I say. “Now mix up the dry.” I pour flour, salt, more salt, pepper, paprika, and a pinch of cayenne into a doubled paper sack.

May Hegel's philosophy of absolute nonsense - three-fourths cash and one-fourth crazy fancies - continue to pass for unfathomable wisdom without anyone suggesting as an appropriate motto for his writings Shakespeare's words: "Such stuff as madmen tongue and brain not," or, as an emblematical vignette, the cuttle-fish with its ink-bag, creating a cloud of darkness around it to prevent people from seeing what it is, with the device: mea caligine tutus. - May each day bring us, as hitherto, new systems adapted for University purposes, entirely made up of words and phrases and in a learned jargon besides, which allows people to talk whole days without saying anything; and may these delights never be disturbed by the Arabian proverb: "I hear the clappering of the mill, but I see no flour." - For all this is in accordance with the age and must have its course.

when I get to the end of what I’m saying, I have to believe in my having said it, that’s often all that’s needed just as water, flour, and yeast make bread.

What is toast?” says Snowman to himself, once they’ve run off. Toast is when you take a piece of bread – What is bread? Bread is when you take some flour – What is flour? We’ll skip that part, it’s too complicated. Bread is something you can eat, made from a ground-up plant and shaped like a stone. You cook it . . . Please, why do you cook it? Why don’t you just eat the plant? Never mind that part – Pay attention. You cook it, and then you cut it into slices, and you put a slice into a toaster, which is a metal box that heats up with electricity – What is electricity? Don’t worry about that. While the slice is in the toaster, you get out the butter – butter is a yellow grease, made from the mammary glands of – skip the butter. So, the toaster turns the slice of bread black on both sides with smoke coming out, and then this “toaster” shoots the slice up into the air, and it falls onto the floor . . . Forget it,” says Snowman. “Let’s try again.” Toast was a pointless invention from the Dark Ages. Toast was an implement of torture that caused all those subjected to it to regurgitate in verbal form the sins and crimes of their past lives. Toast was a ritual item devoured by fetishists in the belief that it would enhance their kinetic and sexual powers. Toast cannot be explained by any rational means. Toast is me. I am toast.

she would confess she had her doubts about the quantity of flour. Everybody had something to say about it, but nobody said or thought it was at all a small pudding for a large family. It would

Occasionally, especially at celebratory times, the whole gang of us would launch into a spontaneous mental game. For example, my mother used to send me to the back porch (a room containing no furniture but a simply incredible mass of Stuff) to get flour for holiday cakes or pies. I often returned to the kitchen, cringing with disgust, to announce that the flour was full of worms. No matter how sick this made me, I knew it wuoldn't bother my mother. She always just sifted the worms out, saying that even if she missed a few and they got into the food, they would simply be an excellent source of protein. Just as we were all beginning to feel thoroughly downtrodden, my father would save the day. "Everyone come up with a literary reference about worms!" he would shout.

Charlie suddenly walked back out of the kitchen, a bag of unopened flour in her hands. “Do you all realize—” “Uh-oh,” Stevie said softly, her head dropping. “—that the only reason we’re all here is because of my father?” She pointed at Coop. “You had to cancel the rest of your world tour because of my father.” She pointed at Berg. “You were shot and stabbed because of my father.” “I’m not sure we can blame him specifically—” She pointed at Livy. “You got in a fight with your cousin because of my father.” Pointed at Vic. “Strangers in your apartment because of my father.” She gestured between her and Max and Stevie. “Recent attempts on our lives, most likely because of our idiot father.” “We don’t know,” Stevie interrupted, “that Daddy had anything to do with any of this.” Her sisters suddenly turned to her and stared. For a really long time. Until Stevie finally admitted, “It was probably him, but we don’t know it was him. That’s all I’m saying.” Making a sound of disgust, Charlie turned on her heel and walked back into the kitchen. “Where did she find the flour?” Livy asked Vic. “We have flour?

Skin-scorching grease popping as she put the floured, salted, peppered, and paprikaed chicken parts in the skillet with steady hands that had done this hundreds of times before. I wanted to see her do it hundreds and hundreds of times more. How could a God say, No, there’ll be no more for you?

Humans love to find patterns and to make sense of what we see. When you can’t find those patterns, it’s unsettling. The CDC tells us that we have to social distance, and then the president is on TV without a mask, shaking people’s hands. Doctors say if you feel sick you should get a test, but the tests are nowhere to be found. Your kids can’t go into a classroom, even though it’s the middle of the school year. You can’t find flour on the grocery shelves. We don’t know what’s going to happen tomorrow, or six months from now. We don’t know how many people will die before this is over. The future is completely up in the air.

Here, let me do it,” Peter says, coming up close behind me. I jerk away from him. “No no, I’ll do it,” I say, and he shakes his head and tries to take the measuring cup from me, but I won’t let go, and flour poufs out of the cup and into the air. It dusts us both. Peter starts cracking up and I let out an outraged shriek. “Peter!” He’s laughing too hard to speak. I cross my arms. “I’d better still have enough flour.” “You look like a grandma,” he says, still laughing. “Well, you look like a grandpa,” I counter. I dump the flour in my mixing bowl back into the flour canister. “Actually, you’re really a lot like my granny,” Peter says. “You hate cussing. You like to bake. You stay at home on Friday nights. Wow, I’m dating my granny. Gross.” I start measuring again. One, two. “I don’t stay home every Friday night.” Three. “I’ve never seen you out. You don’t go to parties. We used to hang out back in the day. Why’d you stop hanging out?” Four. “I…I don’t know. Middle school was different.” What does he want me to say? That Genevieve decided I wasn’t cool enough so I got left behind? Why is he so clueless? “I always wondered why you stopped hanging out with us.” Was I on five or six? “Peter! You made me lose my count again!” “I have that effect on women.

Sourdough begins with a starter, which is also known as a leaven, a chief, a head, a pre-ferment, or my favorite—a mother. There are several different types of starter, depending on the ratio of water to flour, so you may have a loose and sticky starter or a stiff and heavy starter. What I am trying to say is: there is more than one way to begin.

From the railway station far away the sharp clang of a bell...In half an hour the train starts, and there is so much still to say that has been left unsaid...The mothers, fearful and fussy, look for their sons in among the crowd like hens in search of their chicks; their wizened faces are hard and wrinkled like winter apples, they carry huge baskets on their arms, over-filled with the last delicacies which their fond, toil-worn hands will prepare for the beloved son for the next three years:--a piece of smoked bacon, a loaf of rye bread, a cake of maize-flour. The gypsies have struck up a melancholy Magyar folksong: the crowd breaks up in isolated groups, mothers and father with their sons whisper in the dark corners of the bran. The father who did his service thirty years ago gives sundry good advice—no rebellion, quiet obedience, no use complaining or grumbling, the three years are quickly over. The mother begs her darling not to give way to drink, and not to get entangled with one of the hussies in the towns; women and wine, the two besetting temptations that assail the Magyar peasant—let the darling boy resist both for his sorrowing mother’s sake.

Lord Christ! when I think back Upon my youth, and on my gaiety, It tickles me to the bottom of my heart. . . . That I have had my day in my time. But age, alas! that poisons everything, Has robbed me of my beauty and my vigor; Let it go, farewell, the devil go with it! The flour is gone, there is no more to say, The chaff, as best I can, I must sell now; But still I will attempt to be right merry.

God says, 'I will measure my people by the one standard that counts. It’s very simple. Are people hungry? Feed them. Are people sick? Help them. Are people oppressed? Stick up for them. Are the widows lonely? Visit them. Are there uneducated children? Teach them. Are people rejected because of the color of their skin? Befriend them.' The widow of Zarephath fed Elijah even though she had but a handful of flour and a little oil in a jug. (1 Kings 17:7–24) In this story she is recklessly generous. She gives the last of what she has to Elijah. We should all pause occasionally to ask if we are living with that kind of generous spirit. Maybe we have an abundance of oil and flour in our jars. Maybe we only have a little. Maybe we have a huge flour jar, or perhaps a very small one. No matter what we have, we can still learn to live with a generous spirit.

An aunt, who though not a midwife was expert in that kind of work, helped bring forth the child, cleaning his face with butter and, to save money, powdering his thighs with some flour scraped from a crust of bread in lieu of talcum. "So you see, my boy, you come from humble stock," his Aunt Eudore would say, acquainting him of these petty details, and from an early age Jean didn't dare hope for any kind of good fortune in the future.

Bread shouldn't be some sort of bland, spongy starch that you use to push down your food. When it's done right, it's as complex as wine- the pleasantly sour flavor of well-fermented dough, the nutty quality of freshly ground wheat flour, the bitter caramel notes from the crust. Haven't you ever wondered why the Bible says Jesus is the bread of life? Bread was once worthy of that metaphor. Somehow I don't think He would like to be compared to Wonder Bread.

One twelve-year-old boy pleaded to a close companion for some extra flour, saying that he would otherwise not live to see Brazil, but his shipmate was unmoved. “Persons who have not experienced the hardships we have met with,” Bulkeley wrote, “will wonder how people can be so inhuman to see their fellow creatures starving before their faces, and afford ’em no relief. But hunger is void of all compassion.” The boy’s misery ended only when “heaven sent death to his relief.

It’s not like that anymore, but one thing I know for sure is that reputations last longer than the time it takes to make them. So I walk through metal detectors, and turn my pockets out, and greet security guards by name, and am one of hundreds who every day are sifted like flour through the doors. And I keep my head down, and I cause no waves. I guess what I’m trying to say is, this place is a place, neither safe nor unsafe, just a means, just a way to get closer to escape.

sprint, woodwinds fluttering behind. More instruments join in. Flutes? Harps? The song races, seems to loop back over itself. “Werner?” Jutta whispers. He blinks; he has to swallow back tears. The parlor looks the same as it always has: two cribs beneath two Latin crosses, dust floating in the open mouth of the stove, a dozen layers of paint peeling off the baseboards. A needlepoint of Frau Elena’s snowy Alsatian village above the sink. Yet now there is music. As if, inside Werner’s head, an infinitesimal orchestra has stirred to life. The room seems to fall into a slow spin. His sister says his name more urgently, and he presses the earphone to her ear. “Music,” she says. He holds the pin as stock-still as he can. The signal is weak enough that, though the earphone is six inches away, he can’t hear any trace of the song. But he watches his sister’s face, motionless except for her eyelids, and in the kitchen Frau Elena holds her flour-whitened hands in the air and cocks her head, studying Werner, and two older boys rush in and stop, sensing some change in the air, and the little radio with its four terminals and trailing aerial sits motionless on the floor between them all like a miracle.

You’re like a Boy Scout, huh?” It’s my attempt at flirting—probably only slightly less effective than Dirty Dancing’s “I carried a watermelon.” He does the mouth-quirk thing again. “Not even close.” There’s a bad-boy edge in the way he says it—a heavy hint of the forbidden—that gets my heart pounding and my jaw eager to drop. To cover my reaction, I nod vigorously. “Right, me neither . . . Never been a—” Too vigorously. So vigorously that my elbow slips in the flour on the counter and I almost knock myself unconscious. But Logan’s not only big and brawny—he’s quick. Fast enough to catch me by the arm and waist to steady me before I bash the side of my head against the butcher block. “Are you all right, Ellie?” He leans down, looking at me intently—a look I’ll see in my dreams tonight . . . assuming I can sleep. And, wow, Logan has great eyelashes. Thick and lengthy and midnight black. I bet they’re not the only part of him that’s thick and lengthy. My gaze darts down to his promised land, where his pants are just tight enough to confirm my suspicions—this bodyguard may have a service revolver in his pocket, but he’s got a magnum in his pants. Yum. “Yeah, I’m good.” I sigh. “Just . . . you know . . . tired. But I’m cool . . . totally cool.” And I shake it off, like I actually am

Where I am from they tell a story about it,’ the woman said, her attention on the work in front of her, the steady movement of her hands through the flour. ‘They say that every hundred years – some versions say every five hundred, or every thousand – the sun disappears from the daytime sky at the same time the moon vanishes from the night. They say their absence is coordinated so that they may meet in a secret location, unseen by the stars, to discuss the state of the world and compare what each has seen over the past hundred or five hundred or thousand years. They meet and talk and part again, returning to their respective places in the sky until their next meeting.

Get your sticky fingers away from my cookies,” Ben ordered, without turning his head, to see Jaxton trying to steal one from the cooking tray. “You weren't saying that last night,” Jaxton retaliated, coming up to Ben's side, to give him a nudge. They were both smiling, while looking down at the counter, where Ben was making his delicious rosemary cookies. “In fact, I seem to remember you grabbing my sticky fingers and putting them in your mouth,” he teased, speaking quietly, so that Lyon wouldn't hear them at the other side of the room. Ben turned to Jaxton and abandoned his baking, to catch his face in flour covered hands and plant a deep kiss on his lips. Jaxton opened his mouth, in acceptance of his kiss. ~ From the Heart

I go to one of my favorite Instagram profiles, the.korean.vegan, and I watch her last video, in which she makes peach-topped tteok. The Korean vegan, Joanne, cooks while talking about various things in her life. As she splits open a peach, she explains why she gave up meat. As she adds lemon juice, brown sugar, nutmeg, a pinch of salt, cinnamon, almond extract, maple syrup, then vegan butter and vegan milk and sifted almond and rice flour, she talks about how she worried about whitewashing her diet, about denying herself a fundamental part of her culture, and then about how others don't see her as authentically Korean since she is a vegan. I watch other videos by Joanne, soothed by her voice into feeling human myself, and into craving the experiences of love she talks of and the food she cooks as she does. I go to another profile, and watch a person's hands delicately handle little knots of shirataki noodles and wash them in cold water, before placing them in a clear oden soup that is already filled with stock-boiled eggs, daikon, and pure white triangles of hanpen. Next, they place a cube of rice cake in a little deep-fried tofu pouch, and seal the pouch with a toothpick so it looks like a tiny drawstring bag; they place the bag in with the other ingredients. "Every winter my mum made this dish for me," a voice says over the video, "just like how every winter my grandma made it for my mum when she was a child." The person in the video is half Japanese like me, and her name is Mei; she appears on the screen, rosy cheeked, chopsticks in her hand, and sits down with her dish and eats it, facing the camera. Food means so much in Japan. Soya beans thrown out of temples in February to tempt out demons before the coming of spring bring the eater prosperity and luck; sushi rolls eaten facing a specific direction decided each year bring luck and fortune to the eater; soba noodles consumed at New Year help time progress, connecting one year to the next; when the noodles snap, the eater can move on from bad events from the last year. In China too, long noodles consumed at New Year grant the eater a long life. In Korea, when rice-cake soup is eaten at New Year, every Korean ages a year, together, in unison. All these things feel crucial to East Asian identity, no matter which country you are from.

However, the Bleeding Hearts were kind hearts; and when they saw the little fellow cheerily limping about with a good-humoured face, doing no harm, drawing no knives, committing no outrageous immoralities, living chiefly on farinaceous and milk diet, and playing with Mrs Plornish's children of an evening, they began to think that although he could never hope to be an Englishman, still it would be hard to visit that affliction on his head. They began to accommodate themselves to his level, calling him 'Mr Baptist,' but treating him like a baby, and laughing immoderately at his lively gestures and his childish English—more, because he didn't mind it, and laughed too. They spoke to him in very loud voices as if he were stone deaf. They constructed sentences, by way of teaching him the language in its purity, such as were addressed by the savages to Captain Cook, or by Friday to Robinson Crusoe. Mrs Plornish was particularly ingenious in this art; and attained so much celebrity for saying 'Me ope you leg well soon,' that it was considered in the Yard but a very short remove indeed from speaking Italian. Even Mrs Plornish herself began to think that she had a natural call towards that language. As he became more popular, household objects were brought into requisition for his instruction in a copious vocabulary; and whenever he appeared in the Yard ladies would fly out at their doors crying 'Mr Baptist—tea-pot!' 'Mr Baptist—dust-pan!' 'Mr Baptist—flour-dredger!' 'Mr Baptist—coffee-biggin!' At the same time exhibiting those articles, and penetrating him with a sense of the appalling difficulties of the Anglo-Saxon tongue.

In summer, most ramen restaurants in Tokyo serve hiyashi chūka, a cold ramen noodle salad topped with strips of ham, cucumber, and omelet; a tart sesame- or soy-based sauce; and sometimes other vegetables, like a tomato wedge or sheets of wakame seaweed. The vegetables are arranged in piles of parallel shreds radiating from the center to the edge of the plate like bicycle spokes, and you toss everything together before eating. It's bracing, ice-cold, addictive- summer food from the days before air conditioning. In Oishinbo: Ramen and Gyōza, a young lifestyle reporter wants to write an article about hiyashi chūka. "I'm not interested in something like hiyashi chūka," says my alter ego Yamaoka. It's a fake Chinese dish made with cheap industrial ingredients, he explains. Later, however, Yamaoka relents. "Cold noodles, cold soup, and cold toppings," he muses. "The idea of trying to make a good dish out of them is a valid one." Good point, jerk. He mills organic wheat into flour and hires a Chinese chef to make the noodles. He buys a farmyard chicken from an old woman to make the stock and seasons it with the finest Japanese vinegar, soy sauce, and sake. Yamaoka's mean old dad Kaibara Yūzan inevitably gets involved and makes an even better hiyashi chūka by substituting the finest Chinese vinegar, soy sauce, and rice wine. When I first read this, I enjoyed trying to follow the heated argument over this dish I'd never even heard of. Yamaoka and Kaibara are in total agreement that hiyashi chūka needs to be made with quality ingredients, but they disagree about what kind of dish it is: Chinese, Japanese, or somewhere in between? Unlike American food, Japanese cuisine has boundary issues.

Then just when I thought I was going to really break down for a good cry, I remembered a large bag of pistachio nuts in the back of the pantry. I don't know what made me think of them. I had hidden them beneath several packages of dried pasta. Sam liked pistachio nuts. I bought them for a cake recipe I had seen in Gourmet. I stood up like a sleepwalker, my hands empty of sheets or shoes. I would take care of all this once the cake was in the oven. The recipe was from several months ago. I didn't remember which issue. I would find it. I would bake a cake. My father liked exotic things. On the rare occasions we went out to dinner together over the years, he always wanted us to go to some little Ethiopian restaurant down a back alley or he would say he had to have Mongolian food. He would like this cake. It was Iranian. There was a full tablespoon of cardamom sifted in with the flour, and I could imagine that it would make the cake taste nearly peppered, which would serve to balance out all the salt. I stood in the kitchen, reading the magazine while the sharp husks of the nuts bit into the pads of my fingers. I rolled the nut meat between my palms until the bright spring green of the pistachios shone in my hands, a fist full of emeralds. I would grind the nuts into powder without letting them turn to paste. I would butter the parchment paper and line the bottom of the pan. It was the steps, the clear and simple rules baking, that soothed me. My father would love this cake, and my mother would find this cake interesting, and Sam wouldn't be crazy about it but he'd be hungry and have a slice anyway. Maybe I could convince Camille it wasn't a cake at all. Maybe I could bring them all together, or at least that's what I dreamed about while I measured out the oil.

Let’s say we are making bread dough. We add a bit of yeast to the flour to make the bread rise. The yeast causes many tiny air pockets to form, which is what makes bread different from, say, a shingle. Now, as you eat the baked bread, your stomach acid and digestive enzymes enter those air pockets and rapidly break the molecules of flour into individual sugar molecules that then pass from your digestive tract into your bloodstream. Even whole wheat bread, with shreds of fiber remaining, is easy pickings for digestive enzymes—they have no difficulty entering the air pockets and digesting the starch in the bread. Pasta is different. It is not made with yeast, so it has no air pockets. If bread is like a pile of tiny twigs, ready to ignite with a single spark, pasta is like a cord of logs—it is much more compacted and “catches fire” more slowly. Even if you chew pasta thoroughly, there is no way it can digest as rapidly as bread—and that’s why it has a lower GI.

Genesis According to George Segal,” The Spirit brooded on the water and made The earth, and molded us out of earth. And then The Spirit breathed Itself into our nostrils— And rested. What was the Spirit waiting for? An image of Its nature, a looking glass? Glass also made of dust, of sand and fire. Ordinary, enigmatic, we people waiting In the terminal. A survivor at a wire fence, Also waiting. Behind him, a tangle of bodies Made out of plaster, which plasterers call mud. The apprentice hurries with a hod of mud. Particulate sand for glass. Milled flour for bread. What are we waiting for? The hour glass That measures all our time in trickling dust Is also of dust and will return to dust— So an old poem says. Men in a bread line Out in the dusty street are silent, waiting At the apportioning-place of daily bread. At an old-fashioned radio’s wooden case A man sits listening in a wooden chair. A woman at a butcher block waits to cut. What are we waiting for, in clouds of dust? Or waiting for the past, particles of being Settled and moist with life, then brittle again.

Mamá was mixing bread dough by the kitchen window, pressing and pulling in a culinary tug of war. It took all her strength to mix four loaves at once, flour up to her elbows, tendrils of hair escaping from her bun, but it hardly made sense to do less. Her good bread disappeared as fast as she made it. Why, her family could hammer away a whole loaf in one sitting. Mamá smiled, then crossed herself against the sin of pride. Modesta was always saying, “That’s too much work! Why not just buy a loaf at the store?” Those sickly soft things they call bread? Mamá snorted as she slapped her dough. It was a sin to call such cotton bread! Her bread could stand up to thick bacon sandwiches and homemade blackberry jam. Hers melted in your mouth like cake. Indeed, after supper Father often buttered a big slice for dessert. At the thought of her husband, Mamá crossed herself again, this time not for pride, but for love. Everything she did was done for him. She meant to work for God, to make her life a prayer, but since the first time she saw Manuel, long before they were married, his was the face she pictured as she wiped her brow, bent her back to the task at hand. She shrugged. Perhaps her daughters would do better...

Dear Mr. Beard, On the radio last spring, President Roosevelt said that each and every one of us here on the home front has a battle to fight; We must keep our spirits up. I am doing my best, but in my opinion Liver Gems are a lost cause, because they would take the spirit right out of anyone. So when Mother says it is wrong for us to eat better than our brave men overseas, I tell her that I don't see how eating disgusting stuff helps them in the least. But, Mr. Beard, it is very hard to cook good food when you're only a beginner! When Mother decided it was her patriotic duty to work at the airplane factory, she should have warned me about the recipes. You just can't trust them! Prudence Penny's are so revolting. I want to throw them right into the garbage. Mrs. Davis from next door lent me one of her wartime recipe pamphlets, and I read about liver salmi, which sounded so romantic. But by the time I had cooked the liver for twenty minutes in hot water, cut it into little cubes, rolled them in flour, and sautéed them in fat, I'd made flour footprints all over the kitchen floor. The consommé and cream both hissed like angry cats when I added them. Then I was supposed to add stoned olives and taste for seasoning. I spit it right into the sink.

Who am I?" she snaps. "I am America, Israel, England! What am I doing?" She waits another long moment, her eyes shining. "I'm shutting up and listening." She draws the last word out so it hisses through the air. "I am the presidents, the kings, the prime ministers, the highs and the mighties—L-I-S-T-E-N!" She spells the word in the air. "The woman who made the baklava has something to say to you! Voilà! You see? Now what am I doing?" She picks up an imaginary plate, lifts something from it, and takes an invisible bite. Then she closes her eyes and says, "Mmm... That is such delicious Arabic-Jordanian-Lebanese-Palestinian baklawa. Thank you so much for sharing it with us! Please will you come to our home now and have some of our food?" She puts down the plate and brushes imaginary crumbs from her fingers. "So now what did I just do? "You ate some baklawa?" She curls her hand as if making a point so essential, it can be held only in the tips of the fingers. "I looked, I tasted, I spoke kindly and truthfully. I invited. You know what else? I keep doing it. I don't stop if it doesn't work on the first or the second or the third try. And like that!" She snaps the apron from the chair into the air, leaving a poof of flour like a wish. "There is your peace.

It will be agreed that you can’t divide a cake up into its component crumbs and say ‘This crumb corresponds to the first word in the recipe, this crumb corresponds to the second word in the recipe’, etc. In this sense it will be agreed that the whole recipe maps onto the whole cake. But now suppose we change one word in the recipe; for instance, suppose ‘baking-powder’ is deleted or is changed to ‘yeast’. We bake 100 cakes according to the new version of the recipe, and 100 cakes according to the old version of the recipe. There is a key difference between the two sets of 100 cakes, and this difference is due to a one-word difference in the recipes. Although there is no one-to-one mapping from word to crumb of cake, there is one-to-one mapping from word difference to whole-cake difference. ‘Baking-powder’ does not correspond to any particular part of the cake: its influence affects the rising, and hence the final shape, of the whole cake. If ‘baking-powder’ is deleted, or replaced by ‘flour’, the cake will not rise. If it is replaced by ‘yeast’, the “cake will rise but it will taste more like bread. There will be a reliable, identifiable difference between cakes baked according to the original versoin and the ‘mutated’ versions of the recipe, even though there is no particular ‘bit’ of any cake that corresponds to the words in question. This is a good analogy for what happens when a gene mutates.

It will be agreed that you can’t divide a cake up into its component crumbs and say ‘This crumb corresponds to the first word in the recipe, this crumb corresponds to the second word in the recipe’, etc. In this sense it will be agreed that the whole recipe maps onto the whole cake. But now suppose we change one word in the recipe; for instance, suppose ‘baking-powder’ is deleted or is changed to ‘yeast’. We bake 100 cakes according to the new version of the recipe, and 100 cakes according to the old version of the recipe. There is a key difference between the two sets of 100 cakes, and this difference is due to a one-word difference in the recipes. Although there is no one-to-one mapping from word to crumb of cake, there is one-to-one mapping from word difference to whole-cake difference. ‘Baking-powder’ does not correspond to any particular part of the cake: its influence affects the rising, and hence the final shape, of the whole cake. If ‘baking-powder’ is deleted, or replaced by ‘flour’, the cake will not rise. If it is replaced by ‘yeast’, the “cake will rise but it will taste more like bread. There will be a reliable, identifiable difference between cakes baked according to the original version and the ‘mutated’ versions of the recipe, even though there is no particular ‘bit’ of any cake that corresponds to the words in question. This is a good analogy for what happens when a gene mutates.

Rachael Ray was in the middle of making small lemon bars, which reminded me almost immediately of a new recipe for lemon drop cookies I'd been wanting to try and maybe serve at an upcoming children's birthday party I had scheduled. Like I say, cooking can be like therapy for me when I'm real upset, and no sooner had I grabbed a bag of lemon drop candy in the cabinet, wrapped the nuggets in a towel, and begun beating them to bits with a hammer than I calmed down and concentrated on making the batter just right. Butter, sugar, grated lemon rind, heavy cream, an egg, flour baking powder and salt, the crushed candy- the ingredients couldn't have been simpler. What I wondered about was whether the candy would melt during the baking, and I got my answer after the cookies had been in the oven about twelve minutes, and I finally bit into a cooled one, and noticed a slight crunch that was one of the most wonderful sensations I'd ever experienced. Yeah, the cookies were out of this world, and I knew the kids would love 'em, but since I personally like most of my cookies to be kinda chewy, I did decide then and there that the next time I baked a batch, I'd test the texture after only ten minutes of baking- or till just the edges of the cookies browned. I also decided these cookies could give Miss Rachael Ray's lemon bars a good run for their money, and that they should have me on that program doing something a little different. I mean, anybody can make ordinary lemon bars.

„The air was saturated with the finest flour of a silence so nourishing, so succulent, that I could move through it only with a sort of greed, especially on those first mornings of Easter week, still cold, when I tasted it more keenly because I had only just arrived in Combray: before I went in to say good morning to my aunt, they made me wait for a moment, in the first room where the sun, still wintry, had come to warm itself before the fire, already lit between the two bricks and coating the whole room with an odour of soot, having the same effect as one of those great country ‘front-of-the-ovens’, or one of those château mantelpieces, beneath which one sits hoping that outdoors there will be an onset of rain, snow, even some catastrophic deluge so as to add, to the comfort of reclusion, the poetry of hibernation; I would take a few steps from the prayer stool to the armchairs of stamped velvet always covered with a crocheted antimacassar; and as the fire baked like a dough the appetizing smells with which the air of the room was all curdled and which had already been kneaded and made to ‘rise’ by the damp and sunny coolness of the morning, it flaked them, gilded them, puckered them, puffed them, making them into an invisible, palpable country pastry, an immense ‘turnover’ in which, having barely tasted the crisper, more delicate, more highly regarded but also drier aromas of the cupboard, the chest of drawers, the floral wallpaper, I would always come back with an unavowed covetousness to snare myself in the central, sticky, stale, indigestible and fruity smell of the flowered coverlet.

Apricot and chocolate muffins Muffins are a great way to introduce new fruits to your child’s diet. Once they have enjoyed apricots in a muffin, you can serve the ‘real thing’, saying it’s what they have for breakfast. Or you can put some fresh versions of the fruit on the same plate. Other fruits to try in muffins include blueberries and raspberries. A word of warning: the muffins don’t taste massively sweet so may seem a bit underwhelming to the adult palette. We tend to have them with a glass of milk-based, homemade fruit smoothie, spreading them with ricotta cheese to make them more substantial. 250g plain wholemeal flour 2 tsp baking powder 30g granulated fruit sugar 1 egg 30ml vegetable oil 150ml whole milk 180g ripe apricots, de-stoned and chopped 20g milk chocolate, cut into chips Put muffin cases into a muffin tray (this makes about 8–10 small muffins). Heat the oven to 180°C/gas 4. Put the flour and baking powder in a bowl and mix well. Next add the sugar and mix again. Make a ‘well’ in the middle of the mixture. Crack the egg into another bowl and add the oil and milk. Whisk well, then pour into the ‘well’ in the mixture in the other bowl. Stir it briskly and, once well mixed, stir in the apricot and the chocolate chips. Spoon equal amounts into the muffin cases and bake. Check after 25 minutes. If ready, a sharp knife will go in and out with no mixture attached. If you need another 5 minutes, return to the oven until done. Cool and serve. Makes 10 mini- or 4 regular-sized muffins. Great because:  The chocolate is only present in a tiny amount but is enough to make the muffins feel a bit special while the apricots provide a little fruit. If you have them with a milk-based smoothie and ricotta it means that you boost the protein content of the meal to make it more filling.

Accras (Saltfish Fritters) Accras (or acrats) de morue are saltfish fritters—the French island version of Dingis’s saltfish cakes. (Morue is French for cod.) Serve them as an appetizer or a snack. 1⁄2 pound salt cod or other saltfish, preferably boneless 1 lime 1 small onion, grated 1 clove garlic, grated 1⁄4–1⁄2 hot pepper, seeded and finely minced 1 seasoning pepper or 1⁄2 green bell pepper, finely chopped 1 stalk celery, finely chopped 2 green onions, finely chopped 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme Freshly ground black pepper 1 cup flour 1 teaspoon baking powder 1⁄2 cup water (approx.) Vegetable oil for deep frying 1. The night before you want to serve the fritters, put the fish in cold water to soak. Change water 4 or 5 times, squeezing half the lime into the water during each of the last two soakings. 2. Rinse fish, drain, and remove skin and bones if necessary. In a large bowl, finely shred the fish. (See Tips, below.) Add the onion, garlic, peppers, celery, green onions, thyme, and black pepper, and mix well. 3. Combine flour and baking powder and add to fish mixture. Stir thoroughly. Slowly add enough water to make a thick paste. 4. Heat oil to 350°F in a deep fryer or pot. Drop fish mixture by tablespoons into hot oil and fry until golden on both sides. 5. Drain on paper towels and serve hot with hot pepper sauce. Serves 4 Tips • Some saltfish may not shred easily. If that’s the case, chop it finely in a food processor or by hand with a knife. Alternatively, put it in boiling water, turn off the heat, and allow it to cool in the liquid. It should then flake easily. Whichever method you use, be sure to “chip it up fine,” as Dingis says. • Before proceeding with step 2, try a little piece of the soaked fish. If it is still too salty for your taste, soak it again in fresh water.

✓My music had roots which I'd dug up from my own childhood, musical roots buried in the darkest soil. ✓What makes my approach special is that I do different things. I do jazz, blues, country music and so forth. I do them all, like a good utility man ✓What is a soul? It's like electricity - we don't really know what it is, but it's a force that can light a room ✓There are many spokes on the wheel of life. First, we're here to explore new possibilities. ✓I did it to myself. It wasn't society... it wasn't a pusher, it wasn't being blind or being black or being poor. It was all my doing. ✓What makes my approach special is that I do different things. I do jazz, blues, country music and so forth. I do them all, like a good utility man. ✓There's nothing written in the Bible, Old or New testament, that says, 'If you believe in Me, you ain't going to have no troubles.' ✓Music to me is like breathing. I don't get tired of breathing, I don't get tired of music. ✓Just because you can't see anything , doesn't mean you should shut your eyes. ✓Don't go backwards - you've already been there. ✓Affluence separates people. Poverty knits 'em together. You got some sugar and I don't; I borrow some of yours. Next month you might not have any flour; well, I'll give you some of mine. ✓Sometimes my dreams are so deep that I dream that I'm dreaming. ✓I don't think any of us really knows why we're here. But I think we're supposed to believe we're here for a purpose. ✓I'd like to think that when I sing a song, I can let you know all about the heartbreak, struggle, lies and kicks in the ass I've gotten over the years for being black and everything else, without actually saying a word about it. ✓.There's nothing written in the Bible, Old or New testament, that says, 'If you believe in Me, you ain't going to have no troubles.' ✓Other arms reach out to me, Other eyes smile tenderly, Still in peaceful dreams I see, The road leads back to you. ✓I can't help what I sound like. What I sound like is what i am. You know? I cannot be anything other that what I am. ✓Music is about the only thing left that people don't fight over. ✓My version of 'Georgia' became the state song of Georgia. That was a big thing for me, man. It really touched me. Here is a state that used to lynch people like me suddenly declaring my version of a song as its state song. That is touching. ✓Absence makes the heart grow fonder and tears are only rain to make love grow. ✓If you can play the blues, you can do anything. ✓I never considered myself part of rock 'n' roll. My stuff was more adult. It was more difficult for teenagers to relate to; my stuff was filled with more despair than anything you'd associate with rock 'n' roll. Since I couldn't see people dancing, I didn't write jitterbugs or twists. I wrote rhythms that moved me. My style requires pure heart singing. ✓It's like Duke Ellington said, there are only two kinds of music - good and bad. And you can tell when something is good. ✓Rhythm and blues used to be called race music. ... This music was going on for years, but nobody paid any attention to it. ✓Crying's always been a way for me to get things out which are buried deep, deep down. When I sing, I often cry. Crying is feeling, and feeling is being human. ✓I cant retire from music any more than I can retire from my liver. Youd have to remove the music from me surgically—like you were taking out my appendix. ✓The words to country songs are very earthy like the blues. They're not as dressed up and the people are very honest and say, 'Look, I miss you darlin', so I went out and got drunk in this bar.' That's the way you say it. Where in Tin Pan Alley they would say, 'Oh I missed you darling, so I went to this restaurant and I sat down and had a dinn

It occurred to her that she had never thanked Arin for bringing her piano here. She found him in the library and meant to say what she had come to say, yet when she saw him studying a map near the fire, lit by an upward shower of sparks as one log fell on another, she remembered her promise precisely because of how she longed to forget it. She blurted something that had nothing to do with anything. “Do you know how to make honeyed half-moons?” “Do I…?” He lowered the map. “Kestrel, I hate to disappoint you, but I was never a cook.” “You know how to make tea.” He laughed. “You do realize that boiling water is within the capabilities of anybody?” “Oh.” Kestrel moved to leave, feeling foolish. What had possessed her to ask such a ridiculous question anyway? “I mean, yes,” Arin said. “Yes, I know how to make half-moons.” “Really?” “Ah…no. But we can try.” They went into the kitchens. A glance from Arin cleared the room, and then it was only the two of them, dumping flour onto the wooden worktable, Arin palming a jar of honey out of a cabinet. Kestrel cracked an egg into a bowl and knew why she had asked for this. So that she could pretend that there had been no war, there were no sides, and that this was her life. The half-moons came out as hard as rocks. “Hmm.” Arin inspected one. “I could use these as weapons.” She laughed before she could tell herself it wasn’t funny. “Actually, they’re about the size of your weapon of choice,” he said. “Which reminds me that you’ve never said how you dueled at Needles against the city’s finest fighter and won.” It would be a mistake to tell him. It would defy the simplest rule of warfare: to hide one’s strengths and weaknesses for as long as possible. Yet Kestrel told Arin the story of how she had beaten Irex. Arin covered his face with one floured hand and peeked at her between his fingers. “You are terrifying. Gods help me if I cross you, Kestrel.” “You already have,” she pointed out. “But am I your enemy?” Arin crossed the space between them. Softly, he repeated, “Am I?

Is power like the vis viva and the quantite d’avancement? That is, is it conserved by the universe, or is it like shares of a stock, which may have great value one day, and be worthless the next? If power is like stock shares, then it follows that the immense sum thereof lately lost by B[olingbroke] has vanished like shadows in sunlight. For no matter how much wealth is lost in stock crashes, it never seems to turn up, but if power is conserved, then B’s must have gone somewhere. Where is it? Some say ‘twas scooped up by my Lord R, who hid it under a rock, lest my Lord M come from across the sea and snatch it away. My friends among the Whigs say that any power lost by a Tory is infallibly and insensibly distributed among all the people, but no matter how assiduously I search the lower rooms of the clink for B’s lost power, I cannot seem to find any there, which explodes that argument, for there are assuredly very many people in those dark salons. I propose a novel theory of power, which is inspired by . . . the engine for raising water by fire. As a mill makes flour, a loom makes cloth and a forge makes steel, so we are assured this engine shall make power. If the backers of this device speak truly, and I have no reason to deprecate their honesty, it proves that power is not a conserved quantity, for of such quantities, it is never possible to make more. The amount of power in the world, it follows, is ever increasing, and the rate of increase grows ever faster as more of these engines are built. A man who hordes power is therefore like a miser who sits on a heap of coins in a realm where the currency is being continually debased by the production of more coins than the market can bear. So that what was a great fortune, when first he raked it together, insensibly becomes a slag heap, and is found to be devoid of value. When at last he takes it to the marketplace to be spent. Thus my Lord B and his vaunted power hoard what is true of him is likely to be true of his lackeys, particularly his most base and slavish followers such as Mr. Charles White. This varmint has asserted that he owns me. He fancies that to own a man is to have power, yet he has got nothing by claiming to own me, while I who was supposed to be rendered powerless, am now writing for a Grub Street newspaper that is being perused by you, esteemed reader.

Which reminds me that you’ve never said how you dueled at Needles against the city’s finest fighter and won.” It would be a mistake to tell him. It would defy the simplest rule of warfare: to hide one’s strengths and weaknesses for as long as possible. Yet Kestrel told Arin the story of how she had beaten Irex. Arin covered his face with one floured hand and peeked at her between his fingers. “You are terrifying. Gods help me if I cross you, Kestrel.” “You already have,” she pointed out. “But am I your enemy?” Arin crossed the space between them. Softly, he repeated, “Am I?” She didn’t answer. She concentrated on the feel of the table’s edge pressing into the small of her back. The table was simple and real, joined wood and nails and right corners. No wobble. No give. “You’re not mine,” Arin said. And kissed her. Kestrel’s lips parted. This was real, yet not simple at all. He smelled of woodsmoke and sugar. Sweet beneath the burn. He tasted like the honey he’d licked off his fingers minutes before. Her heartbeat skidded, and it was she who leaned greedily into the kiss, she who slid one knee between his legs. Then his breath went ragged and the kiss grew dark and deep. He lifted her up onto the table so that her face was level with his, and as they kissed it seemed that words were hiding in the air around them, that they were invisible creatures that feathered against her and Arin, then nudged, and buzzed, and tugged. Speak, they said. Speak, the kiss answered. Love was on the tip of Kestrel’s tongue. But she couldn’t say that. How could she ever say that, after everything between them, after fifty keystones paid into the auctioneer's hand, after hours of Kestrel secretly wondering what it would sound like if Arin sang while she played, after wrists bound together and the crack of her knee under a boot and Arin confessing in the carriage on Firstwinter night. It had felt like a confession. But it wasn’t. He had said nothing of the plot. Even if he had, it still would have been too late, with everything to his advantage. Kestrel remembered again her promise to Jess. If she didn’t leave this house now, she would betray herself. She would give herself to someone whose Firstwinter kiss had led her to believe she was all that he wanted, when he had hoped to flip the world so that he was at its top and she was at its bottom. Kestrel pulled away. Arin was apologizing. He was asking what he had done wrong. His face was flushed, mouth swollen. He was saying something about how maybe it was too soon, but that they could have a life here. Together. “My soul is yours,” he said. “You know that it is.” She lifted a hand, as much to block his face from her sight as to stop those words. She walked out of the kitchen. It took all of her pride not to run.

Everyone knew there had never been a cowardly Confederate soldier and they found this statement peculiarly irritating. He always referred to the soldiers as “our brave boys” or “our heroes in gray” and did it in such a way as to convey the utmost in insult. When daring young ladies, hoping for a flirtation, thanked him for being one of the heroes who fought for them, he bowed and declared that such was not the case, for he would do the same thing for Yankee women if the same amount of money were involved. Since Scarlett’s first meeting with him in Atlanta on the night of the bazaar, he had talked with her in this manner, but now there was a thinly veiled note of mockery in his conversations with everyone. When praised for his services to the Confederacy, he unfailingly replied that blockading was a business with him. If he could make as much money out of government contracts, he would say, picking out with his eyes those who had government contracts, then he would certainly abandon the hazards of blockading and take to selling shoddy cloth, sanded sugar, spoiled flour and rotten leather to the Confederacy. Most of his remarks were unanswerable, which made them all the worse. There had already been minor scandals about those holding government contracts. Letters from men at the front complained constantly of shoes that wore out in a week, gunpowder that would not ignite, harness that snapped at any strain, meat that was rotten and flour that was full of weevils. Atlanta people tried to think that the men who sold such stuff to the government must be contract holders from Alabama or Virginia or Tennessee, and not Georgians. For did not the Georgia contract holders include men from the very best families? Were they not the first to contribute to hospital funds and to the aid of soldiers’ orphans? Were they not the first to cheer at “Dixie” and the most rampant seekers, in oratory at least, for Yankee blood? The full tide of fury against those profiteering on government contracts had not yet risen, and Rhett’s words were taken merely as evidence of his own bad breeding. He not only affronted the town with insinuations of venality on the part of men in high places and slurs on the courage of the men in the field, but he took pleasure in tricking the dignified citizenry into embarrassing situations. He could no more resist pricking the conceits, the hypocrisies and the flamboyant patriotism of those about him than a small boy can resist putting a pin into a balloon. He neatly deflated the pompous and exposed the ignorant and the bigoted, and he did it in such subtle ways, drawing his victims out by his seemingly courteous interest, that they never were quite certain what had happened until they stood exposed as windy, high flown and slightly ridiculous.

Noah smiled at her, then his smile froze. He looked her slowly up and down. And again. “What?” she demanded hotly, hands on her hips. “Nothing,” he said, turning away. “No. What? What’s the matter?” He turned back slowly, put his tools down on top of the ladder and approached her. “I don’t know how to say this. I think it would be in the best interests of both of us if you’d dress a little more…conservatively.” She looked down at herself. “More conservatively than overalls?” she asked. He felt a laugh escape in spite of himself. He shook his head. “Ellie, I’ve never seen anybody look that good in overalls before.” “And this is a bad thing?” she asked, crossing her arms over her chest. “It’s provocative,” he tried to explain. “Sexy. People who work around churches usually dress a little more… What’s the best way to put this…?” “Frumpy? Dumpy? Ugly?” “Without some of their bra showing, for one thing.” “Well now, Reverend, just where have you been? Because this happens to be in style. And I’ll do any work you give me, but you really shouldn’t be telling me what to wear. The last guy I was with tried to do me over. He liked me well enough when he was trying to get my attention, but the second I married him, he wanted to cover me up so no one would notice I had a body!” “The husband?” “The very same. It didn’t work for him and it’s not going to work for you. You didn’t say anything about a dress code. Maybe I’ll turn you in to the Better Business Bureau or something.” “I think you mean the Equal Employment Opportunity Commission. Or maybe you should go straight to the American Civil Liberties Union.” He stepped toward her. “Ellie,” he said, using his tender but firm minister voice. “I’m a single man. You’re a very beautiful young woman. I would like it if the good people of Virgin River assumed you were given this job solely because of your qualifications and not because you’re eye candy. Tomorrow, could you please wear something less distracting?” “I’ll do my best,” she said in a huff. “But this is what I have, and there’s not much I can do about that. Especially on what you’re paying me.” “Just think ‘baggy,’” he advised. “We’re going to have a problem there,” she said. “I don’t buy my clothes baggy. Or ugly. Or dumpy. And you can bet your sweet a…butt I left behind the clothes Arnie thought I should wear.” She just shook her head in disgust. “I don’t know what you’re complaining about. You know how many guys would rather have something nice to look at than a girl in a flour sack? Guess you didn’t get to Count Your Blessings 101.” She cocked her head and lifted her eyebrows. “I’m counting,” he said. But his eyes bore down on hers seriously. He was not giving an inch. “Just an ounce of discretion. Do what you can.” She took a deep breath. “Let’s just get to work. Tomorrow I’ll look as awful as possible. How’s that?” “Perfect.

BUTTERSCOTCH BONANZA BARS Preheat oven to 350 degrees F., rack in the middle position.   ½ cup salted butter (1 stick, 4 ounces, ¼ pound) 2 cups light brown sugar*** (pack it down in the cup when you measure it) 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon vanilla extract 2 beaten eggs (just whip them up in a glass with a fork) 1 and ½cups flour (scoop it up and level it off with a table knife) 1 cup chopped nuts (optional) 2 cups butterscotch chips (optional) ***- If all you have in the house is dark brown sugar and the roads are icy, it’s below zero, and you really don’t feel like driving to the store, don’t despair. Measure out one cup of dark brown sugar and mix it with one cup regular white granulated sugar. Now you’ve got light brown sugar, just what’s called for in Leslie’s recipe. And remember that you can always make any type of brown sugar by mixing molasses into white granulated sugar until it’s the right color. Hannah’s Note: Leslie says the nuts are optional, but she likes these cookie bars better with nuts. So do I, especially with walnuts. Bertie Straub wants hers with a cup of chopped pecans and 2 cups of butterscotch chips. Mother prefers these bars with 2 cups of semi-sweet chocolate chips and no nuts, Carrie likes them with 2 cups of mini chocolate chips and a cup of chopped pecans, and Lisa prefers to make them with 1 cup of chopped walnuts, 1 cup of white chocolate chips, and 1 cup of butterscotch chips. All this goes to show just how versatile Leslie’s recipe is. Try it first as it’s written with just the nuts. Then try any other versions that you think would be yummy. Grease and flour a 9-inch by 13-inch cake pan, or spray it with nonstick baking spray, the kind with flour added. Set it aside while you mix up the batter. Melt the butter in a small saucepan over low heat on the stovetop, or put it in the bottom of a microwave-safe, medium-sized mixing bowl and heat it for 1 minute in the microwave on HIGH. Add the light brown sugar to the mixing bowl with the melted butter and stir it in well. Mix in the baking powder and the salt. Make sure they’re thoroughly incorporated. Stir in the vanilla extract. Mix in the beaten eggs. Add the flour by half-cup increments, stirring in each increment before adding the next. Stir in the nuts, if you decided to use them. Mix in the butterscotch chips if you decided to use them, or any other chips you’ve chosen. Spoon the batter into the prepared cake pan and smooth out the top with a rubber spatula. Bake the Butterscotch Bonanza Bars at 350 degrees F. for 20 to 25 minutes. (Mine took 25 minutes.) When the bars are done, take them out of the oven and cool them completely in the pan on a cold stove burner or a wire rack. When the bars are cool, use a sharp knife to cut them into brownie-sized pieces. Yield: Approximately 40 bars, but that all depends on how large you cut the squares. You may not believe this, but Mother suggested that I make these cookie bars with semi-sweet chocolate chips and then frost them with chocolate fudge frosting. There are times when I think she’d frost a tuna sandwich with chocolate fudge frosting and actually enjoy eating it!

They killed everyone in the camps. The whole world was dying there. Not only Jews. Even a black woman. Not gypsy. Not African. American like you, Mrs. Clara. They said she was a dancer and could play any instrument. Said she could line up shoes from many countries and hop from one pair to the next, performing the dances of the world. They said the Queen of Denmark honored her with a gold trumpet. But she was there, in hell with the rest of us. A woman like you. Many years ago. A lifetime ago. Young then as you would have been. And beautiful. As I believe you must have been, Mrs. Clara. Yes. Before America entered the war. Already camps had begun devouring people. All kinds of people. Yet she was rare. Only woman like her I saw until I came here, to this country, this city. And she saved my life. Poor thing. I was just a boy. Thirteen years old. The guards were beating me. I did not know why. Why? They didn't need a why. They just beat. And sometimes the beating ended in death because there was no reason to stop, just as there was no reason to begin. A boy. But I'd seen it many times. In the camp long enough to forget why I was alive, why anyone would want to live for long. They were hurting me, beating the life out of me but I was not surprised, expected no explanation. I remember curling up as I had seen a dog once cowering from the blows of a rolled newspaper. In the old country lifetimes ago. A boy in my village staring at a dog curled and rolling on its back in the dust outside a baker's shop and our baker in his white apron and tall white hat striking this mutt again and again. I didn't know what mischief this dog had done. I didn't understand why the fat man with flour on his apron was whipping it unmercifully. I simply saw it and hated the man, felt sorry for the animal, but already the child in me understood it could be no other way so I rolled and curled myself against the blows as I'd remembered the spotted dog in the dusty village street because that's the way it had to be. Then a woman's voice in a language I did not comprehend reached me. A woman angry, screeching. I heard her before I saw her. She must have been screaming at them to stop. She must have decided it was better to risk dying than watch the guards pound a boy to death. First I heard her voice, then she rushed in, fell on me, wrapped herself around me. The guards shouted at her. One tried to snatch her away. She wouldn't let go of me and they began to beat her too. I heard the thud of clubs on her back, felt her shudder each time a blow was struck. She fought to her feet, dragging me with her. Shielding me as we stumbled and slammed into a wall. My head was buried in her smock. In the smell of her, the smell of dust, of blood. I was surprised how tiny she was, barely my size, but strong, very strong. Her fingers dug into my shoulders, squeezing, gripping hard enough to hurt me if I hadn't been past the point of feeling pain. Her hands were strong, her legs alive and warm, churning, churning as she pressed me against herself, into her. Somehow she'd pulled me up and back to the barracks wall, propping herself, supporting me, sheltering me. Then she screamed at them in this language I use now but did not know one word of then, cursing them, I'm sure, in her mother tongue, a stream of spit and sputtering sounds as if she could build a wall of words they could not cross. The kapos hesitated, astounded by what she'd dared. Was this black one a madwoman, a witch? Then they tore me from her grasp, pushed me down and I crumpled there in the stinking mud of the compound. One more kick, a numbing, blinding smash that took my breath away. Blood flooded my eyes. I lost consciousness. Last I saw of her she was still fighting, slim, beautiful legs kicking at them as they dragged and punched her across the yard. You say she was colored? Yes. Yes. A dark angel who fell from the sky and saved me.

Spinach Rollups This recipe is from my friend Susan Zilber. Susan moved away to New York, but I bet she still makes these.   5 to 8 flour tortillas (the large burrito size) 16-ounce package frozen chopped spinach ¼ cup mayonnaise ½ cup softened cream cheese ¼ cup sour cream 1/8 cup dried chopped onion ¼ cup bacon bits 1 Tablespoon Tabasco sauce   Cook the spinach and drain it, squeezing out all the moisture. (Cheesecloth inside a strainer works well for this.) Mix together all ingredients except the tortillas. Spread small amount of spinach mixture out on the face of a tortilla. Roll it up and place it in a plastic freezer bag. Continue spreading and rolling tortillas until the spinach mixture is gone. Fold the plastic bag over when all the rollups are inside to make sure they stay tightly rolled. Refrigerate for at least 4 hours. (Overnight is best.) Slice with a sharp knife, arrange on a platter, and serve as appetizers. Susan says to tell you that once she started to make these and found that she was out of sour cream. She used all cream cheese instead, and they were delicious. Hannah’s Addition to Susan’s Rollups 5 to 8 flour tortillas (the large burrito size) 6 ounces chopped smoked salmon (or lox) 1 cup (8 ounces) softened cream cheese ¼ cup dried chopped onions 1 teaspoon freshly ground black pepper 1 teaspoon dill weed (of course fresh is best)   Mix all the ingredients except the tortillas together in a bowl. Spread small amount of the salmon mixture out on the face of a tortilla. Roll it up and place it in a plastic freezer bag. Continue spreading and rolling tortillas until the salmon mixture is gone. Fold the plastic bag over when all the rollups are inside to make sure they stay tightly rolled. Refrigerate for at least 4 hours. (Overnight is best.) Slice with a sharp knife, arrange on a platter, and serve as appetizers. I made Susan’s Spinach Rollups too, and after I cut them the next day, I arranged both kinds on the platter in contrasting rings. It looked gorgeous.

Chocolate Macaroons ¾ cup sugar 4 large egg whites 4 cups shredded sweetened coconut 3 tablespoons matzah cake meal 3 tablespoons cocoa powder Preheat the oven to 375 degrees. Line a baking sheet with parchment. Set aside. Combine the sugar and egg whites in the top of a double boiler over simmering water (boil 2 inches of water in the bottom of the double boiler and reduce the heat to simmer). Cook the mixture, stirring until the sugar is dissolved. Stir in the coconut, cake meal, and cocoa until smooth. Spoon 24 mounds of macaroons onto the baking sheet and bake for 15 to 18 minutes, until the tops are just golden. Allow to cool completely before removing from the baking sheet. Yield: 24 macaroons. Evangeline’s Cook’s Notes Naturally this is a new recipe for the girls and me, but from what I hear they turned out pretty yummy. So yummy, I decided to try it myself. Vernon made an absolute pig of himself! Lemon Chicken 1/3 cup flour 1 teaspoon salt 1 teaspoon paprika 1 frying chicken (2½ to 3 pounds) 3 tablespoons lemon juice 3 tablespoons Crisco 1 chicken bouillon cube ¼ cup green onion, sliced 2 tablespoons brown sugar 1½ teaspoons lemon peel, grated chopped parsley for garnish In paper or plastic bag, combine flour, salt, and paprika. Brush the cut-up chicken with lemon juice. Add 2 to 3 pieces of chicken at a time to the bag and shake well. In a large skillet, brown chicken in hot Crisco. Dissolve bouillon cube in ¾cup boiling water; pour over chicken. Stir in onion, brown sugar, lemon peel, and remaining lemon juice. Cover, reduce heat, and cook chicken over low heat until tender, 40 to 50 minutes. Garnish with chopped parsley. Serves 4. Goldie’s Cook’s Notes Sally is a real doll for sharing this recipe with me. She says she found it in an old cookbook of her mother’s and that nothing but nothing her mother ever cooked came out bad. One taste of this recipe and you’ll be a believer in old cookbooks too!

As Molly wrapped one of the freshly made flour tortillas around several slices of perfectly cooked steak and piled on guacamole, she began talking. The more she talked, the faster her words came. It was as if she were afraid that someone else would say something or ask her a question. She said that she was working for a firm in Los Angeles that designed sets for television and movies. “It’s different from what you do,” she said looking at Boomer. “Sets have to be bigger than life. They have to create an impact. Not boring stuff like the designs for offices.” Elizabeth saw Boomer’s eyes flash, but he answered with perfect control, “What’s the name of the firm you work for?” “It’s new; it’s going through a name change, and they’re not sure what name they’re going to settle on.” “What movies have they worked on?” “Oh, a whole bunch. Stuff with Tom Cruise and Johnny Depp. Big movies.

Reports of coalition bombs on civilian targets such as flour-mills wins more converts. “Many people now view the coalition as waging war on Islam, not extremism,” says Usama Shehadeh, a Quietist preacher in Amman who fears he is losing his flock.

Hugo’s Prizewinning Praline Pumpkin Pie What does it take to turn out a prizewinning pie? Lots of “mouth feel,” as the saying goes. When the pie cracked as it baked, we added a last-minute ring of pecan praline and that convenient coverall, a small mountain of brandy whipped cream, for first prize in the St. Michaels contest, restaurant division. 9-inch deep-dish pie shell FOR THE FILLING 1 15-ounce can pumpkin, unsweetened 1 cup brown sugar, loosely packed 2 teaspoons cinnamon* ¼ teaspoon cloves* 2 teaspoons fresh ginger, grated ¼ teaspoon salt 2/3 cup whipping cream 2/3 cup milk 4 eggs FOR THE PRALINE 3 tablespoons flour 3 tablespoons brown sugar 2 tablespoons butter, softened ¾ cup pecan halves FOR THE CREAM ½ pint whipping cream 1 tablespoon sugar 1 tablespoon brandy Heat the oven to 400 degrees. Partly bake the pie shell on the middle oven rack for about 10 minutes until it looks set. In a food processor, blend the pumpkin, sugar, spices, and salt for one minute. In a heavy saucepan, cook this pumpkin mixture at a simmer, stirring constantly, for about 5 minutes. Remove pumpkin from the heat and stir in the cream and milk. Whisk eggs to combine whites and yolks and blend thoroughly into the pumpkin mixture. Pour this into the pie shell, adding any extra filling after the pie has baked for about 5 minutes. Bake the pie on the lower oven rack for about 20 minutes and prepare the praline. In a small bowl, combine the flour, sugar, and butter and stir in the pecans. Remove the pie from the oven and spoon the pecan mixture in a circle around the edge of the pie, inside the crust, and return it to the oven. Continue baking for about 10 minutes more until the filling is puffed and wiggles very slightly when the pie is gently shaken. Cool on a wire rack. Whip the cream and sugar together until stiff, then stir in the brandy. When the pie is completely cool, mound the cream on top, inside the ring of pecans. Serve right away or refrigerate. Serves 6 to 8. *Freshly ground cinnamon and cloves are best, but spice straight from the jar will do.

Sourdough Starter Ingredients Organic whole rye flour Raw honey Filtered or spring water (so bacteria-killing chlorine is removed) Mix 3 tablespoons (30 grams) lukewarm water (about 80˚ to 90˚F) with 1 teaspoon raw honey. Add 3 tablespoons (20 grams) rye flour and let this sit in a covered container for 1 to 2 days. The amount of time depends on the ambient temperature. If your kitchen is cool, the organisms will be less active and you’ll need more time. Ideally keep it at around 75˚F (24˚C). An oven with the light or pilot light on works well. If you can maintain an ambient temperature of 75˚F (24˚C), this first phase will probably take a day, which would be the case on your kitchen counter in the summer. If you simply ferment it in a cold kitchen in winter, it will likely take two days. When you pass by the starter, give it a mix with a spoon every now and again: your animals like oxygen in the initial stages. If they are happy, you will begin to see tiny bubbles forming on the surface of the starter as the organisms belch out carbon dioxide. This should occur after 1 or 2 days. At this point, add 3 tablespoons of rye flour, 3 tablespoons of water around 75˚F (24˚C), and 1 teaspoon of honey. Let it sit for 24 hours. Stir occasionally. Discard half the starter. Add 3 tablespoons of rye, 3 tablespoons of water, and 1 teaspoon of honey. Repeat this last step every 24 hours until the starter is bubbly and begins to rise noticeably. Once that happens, usually by day 5 or 6, you can stop adding the honey. The starter might weaken at that point (you’ve removed its sugar fix, after all), but proceed anyway. It will come alive again. When the mixture doubles in volume within 12 hours, you can think about making bread. Here’s the test to see if the starter is ready, after it has risen: carefully remove a bit of it (a tablespoon will do) and place it in a bowl of warm water. If it floats to the surface within a couple of minutes, you’ve got an active starter. If it sinks like a stone and remains under water, let the starter mature for another hour and try again. This whole process might take a week or more, especially in the winter. With my kitchen hovering around 65˚F (18˚C), it took me two weeks to achieve a predictable starter, with feedings every one to two days. Once the starter is bubbly and active, you can switch to whole wheat, or a mixture of equal parts white and whole wheat flour, in place of the rye. You can also increase the volume by using, say, 20 grams of the mature starter and then feeding it with 100 grams flour and 100 grams water.

The kernels of wheat entered the aperture virtually in single file, as if passing between a thumb and an index finger. To mill any faster risked overheating the stone, which in turn risked damaging the flour. In this fact, Dave explained, lies the origin of the phrase "nose to the grindstone": a scrupulous miller leans in frequently to smell his grindstone for signs of flour beginning to overheat. (So the saying does not signify hard work as much as attentiveness.) A wooden spout at the bottom of the mill emitted a gentle breeze of warm, tan flour that slowly accumulated in a white cloth bag. I leaned in close for a whiff. Freshly milled whole-grain flour is powerfully fragrant, redolent of hazelnuts and flowers. For the first time I appreciated what I'd read about the etymology of the word "flour" -- that it is the flower, or best part, of the wheat seed. Indeed. White flour has little aroma to speak of; this flour smelled delicious.

You will need to increase the number of eggs and liquid when using coconut flour. The general ratio rule I follow is 1/2 cup (60 g) coconut flour plus 5 eggs plus 1/2 cup (120 ml) coconut milk (or other liquid). This ratio will vary depending on the other ingredients in the recipe; for example, if the recipe calls for mashed bananas, the bananas will add extra moisture to the batter, so you’ll need to reduce another liquid, say coconut milk, by 1/4 cup (60 ml). And if I’m adding cacao powder to a recipe, I usually adjust the flour down a little or increase the liquid slightly because cacao powder also absorbs moisture. Break Up Lumps. Coconut flour tends to be clumpy, so sifting the flour before mixing it into a recipe will help you avoid finding clumps in your baked goods. I tend to place my batters in a food processor, which helps break down the clumps without having to sift the flour. Store It Dry. Coconut flour is best if stored at room temperature in your pantry.

Must buy me flours every day. Must say I’m beatifull minnamum five times a day but must say it in diffarant ways and be convinsing. Must buy ten thoussend dollars of joowelry minnemam every month exseppt my birthday and Chrismiss and other holladays then must buy more. My cloathng alloence fifty thouzend a month. He takes care of the cubs I doant chang diapers we get three nannees for kids.

When the patient is found in this condition,” says he, “use fomentations to the whole body, then give an emetic, and after it, a cathartic to purge the head, and after this another to purge the lower parts. It is particularly necessary to commence this cure in the spring. After the purgatives give a little whey or asses milk; then cow's milk for forty days. During the use of the milk no animal food should be taken, but at night it may be thickened with barley-flour. Having finished the use of the milk, some of the most tender meats may be allowed, commencing with a very small quantity and gradually increasing it. The patient should avoid for one year all debauchery, all acts of venery and other immoderate exercise; his walks should be so directed as to avoid the cold and the sun.

[I]t is interesting to note how sharply our prevailing attitudes distinguish between our honoring the “art” of selective breeding and our deep suspicion and disapproval of the “technology” of gene-splicing. Let’s hear it for art, but not for technology, we say, forgetting that the words share a common ancestor, techné, the Greek word for art, skill, or craft in any work. We retreat in horror from genetically engineered tomatoes, and turn up our noses at “artificial” fibers in our clothing, while extolling such “organic” and “natural” products as whole grain flour or cotton and wool, forgetting that grains and cotton plants and sheep are themselves products of human technology, of skillful hybridization and rearing techniques. He who would clothe himself in fibers unimproved by technology and live on food from nondomesticated sources is going to be cold and hungry indeed.

Victor asks us to find the moments of heat in the writing we have done, has us circle and isolate those words, and with them we write a poem. We read them out loud. There’s one about an ashtray, a sequined dress, flour on a kitchen floor. Victor says something about each one. The feeling in the room is beautiful, wide open.

We entered the Takashimaya department store through the basement level, and my eyes were joyfully assaulted by the sight of an epic number of beautiful food stalls lining the store aisles. "This is called a depachika- a Japanese food hall." The depachika was like the Ikebana Café with all its different food types, but times a zillion, with confectionaries selling chocolates and cakes and sweets that looked like dumplings, and food counters offering dazzling displays of seafood, meats, salads, candies, and juices. There was even a grocery store, with exquisite-looking fruit individually wrapped and cushioned, flawless in appearance. The workers in each stall wore different uniforms, some with matching hats, and they called out "Konichiwa!" to passersby. I loved watching each counter's workers delicately wrap the purchases and hand them over to customers as if presenting a gift rather than just, say, a sandwich or a chocolate treat. As I marveled at the display cases of sweets- with so many varieties of chocolates, cakes, and candies- Imogen said, "The traditional Japanese sweets are called wagashi, which is stuff like mochi- rice flour cakes filled with sweet pastes- and jellied candies that look more like works of art than something you'd actually eat, and cookies that look gorgeous but usually taste bland." "The cookie tins are so beautiful!" I marveled, admiring a case of tins with prints so intricate they looked like they could double as designer handbags.

I watched as Ian pulls the cooked squash out of the oven and drops it on the part of the cooktop that is currently not in use to let it cool for a moment while he mixes honey vinegar and a touch of brown sugar into thick crème fraîche, tasting along the way with the spoons I keep in a little cup on the stovetop. Satisfied with the crema, he turns back to the food processor, where he has chopped the pistachios, shallots, olives, and herbs, and empties out the contents into a bowl, adding a splash of the honey vinegar, a pinch of red pepper flakes, and a healthy glug of olive oil. He tastes, adds salt and a good grinding of black pepper, tastes again, and nods, pleased with himself. "Ten minutes to go," I say, checking my phone. "Keep talking me through things." Ian reaches for a large flour tortilla and places it in a dry nonstick skillet. "I'm going to assemble the quesadilla now," he says, sprinkling shredded fontina cheese over the whole surface of the tortilla. He dots the shredded cheese with small bits of fresh goat cheese. "I'm using fontina because it melts well and is mild, and some chèvre for a bit of punch and creaminess. Now the pork." He has sliced the pork thin, and layers it over the cheeses, following with cubes of the roasted squash.

This particular day in May, Fiona has slipped Thatch a note in the hallway between history and music class, a scrap of paper that says, simply, "cheesecake." Last week, she passed him notes that said "quiche" and "meatballs," and the week before it was "bread pudding" and "veal parmigiana." Most of the time the word is enticing enough to get him over right after school- for example, the veal parmigiana. Thatcher and Jimmy and Phil sat at Fiona's kitchen table throwing apples from the fruit bowl at one another and teasing the Kemps' Yorkshire terrier, Sharky, while Fiona, in her mother's frilly, flowered, and very queer-looking apron, dredged the veal cutlets in flour, dipped them in egg, dressed them with breadcrumbs, and then sautéed them in hot oil in her mother's electric frying pan. The boys really liked the frying part- there was something cool about meat in hot, splattering oil. But they lost interest during the sauce and cheese steps, and by the time Fiona slid the baking pan into the oven, Jimmy and Phil were ready to go home. Not Thatcher- he stayed until Fiona pulled the cheesy, bubbling dish from the oven and ate with Fiona and Dr. and Mrs. Kemp. His father worked late and his brothers were scattered throughout the neighborhood (his two older brothers could drive and many times they ate at the Burger King on Grape Road). Thatcher liked it when Fiona cooked; he liked it more than he would ever admit.

Before I could say anything the other gagged my mouth with a stone ball. I wanted to say what fools they were, but not the first fool in Dolingo. How could I confess anything with my mouth gagged? And the boy’s smell came to my nose again, so strong, almost as if he was right outside this cell, but now moving away. The one-eyed scientist pulled a knot at his neck and removed his hood. Bad Ibeji. I heard of one found at the foot of the Hills of Enchantment, which the Sangoma burned, even though it was already dead. Even in death it shook the unshakable woman, for it was the one mingi she would kill on sight. Bad Ibeji was never to be born but is not the unborn Douada, who roams the spirit world, wiggling on air like a tadpole and sometimes slipping into this world through a newborn. Bad Ibeji was the twin that the womb squeezed and crushed, tried to melt, but could not melt away. Bad Ibeji grows on its malcontent like that devil of the body’s own flesh, that bursts through the breasts of woman, killing her by poisoning her blood and bone. Bad Ibeji knows it will never be the favored one, so it attacks the other twin in the womb. Bad Ibeji sometimes dies at birth when the mind did not grow. When the mind did grow, all it knows to do is survive. It burrows into the twin’s skin, sucking food and water from his flesh. It leaves the womb with the twin, and sticks so tight to his skin that the mother thinks this too is the baby’s flesh, unformed, ugly like a burn and not handsome, and sometimes throws away them both to the open lands to die. It is wrinkled and puffy flesh, and skin and hair, and one eye big and a mouth that drools without stop, and one hand with claws and another stuck on the belly as if sewn, and useless legs that flap like fins, a thin penis, stiff like a finger, and hole that bursts shit like lava. It hates the twin for it will never be the twin, but it needs the twin for it cannot eat food, or drink water as it has no throat, and teeth grow anywhere, even above the eye. Parasite. Fat, and lumpy, like cow entrails tied together, and leaving slime where it crawls. The Bad Ibeji’s one hand splayed itself on the one-eyed scientist’s neck and chest. He unhooked each claw and a little blood ran out of each hole. The second hand unwrapped itself from the scientist’s waist, leaving a welt. I shook and screamed into the gag and kicked against the shackles but the only thing free was my nose to huff. The Bad Ibeji pulled his head off the twin’s shoulder and one eye popped open. The head, a lump upon a lump, upon a lump, with warts, and veins, and huge swellings on the right cheek with a little thing flapping like a finger. His mouth, squeezed at the corners, flopped open, and his body jerked and sagged like kneaded flour being slapped. From the mouth came a gurgle like from a baby. The Bad Ibeji left the scientist’s shoulder and slithered on my belly and up to my chest, smelling of arm funk and shit of the sick. The other scientist grabbed my head with both sides and held it stiff. I struggled and struggled, shaking, trying to nod, trying to kick, trying to scream, but all I could do was blink and breathe.

The gallettes were darker, a nut-brown from the buckwheat flour, and folded from a circle into a square, with the savory toppings peeping through invitingly. Rosie saw what looked like goat cheese on Yumi's plate. And maybe ratatouille on Marquis's. And over on the plate between her and Henry- ugh, a fat yellow egg stared back at her. Rosie still hadn't forgiven eggs for the whole omelet debacle. "It's called oeuf miroir," Henry said, poking the yolk with his fork almost reverentially, as Marquis and Yumi debated whether or not they should wait for everyone to get their food before they started eating. Yumi, her cheeks full of goat cheese, was firmly on the side of not. "It means egg mirror. Or mirror egg. I think. It looks kind of like a mirror, yeah? And then there's ham and Gruyère underneath. Here, you can have the first bite." Rosie loved Gruyère. The flavors exploded in her mouth. Buckwheat flour was a revelation- nuttier than she'd expected, not like a nut, really, but she couldn't think of any other way to say it. It had a subtle flavor all its own, crisp edges from where it had been seared on the hot pan, and a perfectly soft, almost spongy texture within, where the Gruyère melted into the salty ham, and before Rosie knew it, she'd eaten three bites.

he asked them. “Too long. Don’t be such a stranger. Stop by if you’re in our neighborhood. We would love to sit and chat. We can talk about the good old days and we got lots of pictures and stories from Tuscany.” “Will do. Enjoy the evening.” Jack turned and was face to face with their daughter, Patti. “Hi, Jack,” she whispered. “Great to see you again,” she said and kissed him on the cheek. “It was so good to talk with you the other day. It meant a lot to see you.” He watched her as she started to walk away and turned to him and say, “I wanted to let you know that after we talked I gave my husband a phone call. Eric and I decided to get back together. We’ve shared a lot of history, and we’re at least going to give it one last try to see if we can make it work. Thanks for everything, Jack. Bye.” She kissed him on the cheek. Jack saw Hope walking across the floor. “She’s pretty. Who was that?” glancing at Patti walk away. “An old and dear friend. Both Charley and I had a crush on her when we were younger. I’ll introduce you to her and her mom and dad later. You’ll like her.” More people filed inside to an already full hall. Soon it was standing room only. Jack turned to Hope and whispered, “I can’t believe this. We’ve had over twenty businesses make donations to the veterans’ fund to help support job training and for overseas servicemen’s wives and families. We also got money from the Yankee Bookshop, the Woodstock Inn, the Billings Farm Museum, the bank, and Bentleys Restaurant. They all donated money.” “That’s great,” she said excitedly. “And we’ve received over thirty new membership requests for the Veterans Post and that’s just yesterday. This is better than I ever expected. And four companies have committed to hiring more vets locally, including King Arthur Flour Company. They’re planning to build a new distribution center just west of town. I can’t believe all of this is happening.” “You should,” Hope said. “I remember you sat down right over there at that table and laid out what you wanted to see happen and you kept working on it until it did. I’m so proud of you.” He hugged her close and kissed her. He never wanted to let her go. The distinct fragrance of fresh balsam, pine, and holly filled

To drink of "mysterious beverages," says Salverte, was indispensable on the part of all who sought initiation in these Mysteries. These "mysterious beverages" were composed of "wine, honey, water, and flour." From the ingredients avowedly used, and from the nature of others not avowed, but certainly used, there can be no doubt that they were of an intoxicating nature; and till the aspirants had come under their power, till their understandings had been dimmed, and their passions excited by the medicated draught, they were not duly prepared for what they were either to hear or to see.

Mel was just here. She’s complaining about the food.” “Huh?” Jack answered. “Mel?” “Yeah. She says my food is making her fat.” Jack chuckled. “Oh, that. Yeah, she’s making noises about that. Don’t worry about it.” “She didn’t make it sound like I shouldn’t worry about it. She was pretty much loaded for bear.” “She had two babies in fourteen months, plus a hysterectomy. And—she doesn’t like to be reminded about this—she’s getting older in spite of herself. Women get a little thicker. You know.” “How do you know that?” “Four sisters,” Jack said. “It’s all women ever worry about—the size of their butts and boobs. And thighs—thighs come up a lot.” “She yelled at me,” he said, still kind of startled. Paul laughed and Jack just shook his head. “Did you tell her that?” Preacher asked. “About women getting thicker with age?” “Do I look like I have a death wish? Besides, I don’t think she’s getting fat—but my opinion about that doesn’t count for much.” “She wants salads. And fresh fruit.” “How hard is that?” Jack asked. “Not hard,” Preacher said with a shrug. “But I don’t stuff that pie down her neck every day.” A sputter of laughter escaped Paul, and Jack said, “You’re gonna want to watch that, Preach.” “She wants me to use less butter and cream, take a few calories out of my food. Jack, it isn’t going to taste as good that way. You can’t make sauces and gravies without cream, butter, fat, flour. People love that stuff, salmon in dill sauce, fettuccine Alfredo, stuffed trout, brisket and garlic mash. Stews with thick gravy. People come a long way for my food.” “Yeah, I know, Preach. You don’t have to change everything—but make Mel a little something, huh? A salad, a broiled chicken breast, fish without the cream sauce, that kind of thing. You know what to do. Right?” “Of course. You don’t think she wants everyone in this town on a diet? Because she says it’s not healthy, the way I cook.” “Nah. This is a phase, I think. But if you don’t want to hear any more about it, just give her lettuce.” He grinned. “And an apple instead of the pie.” Preacher shook his head. “See, I think no matter what she says, that’s going to make her pissy.” “She said it’s what she wants, right?” “Right.” “May the force be with you,” Jack said with a grin.

I know your given name is Katherine. So why does everyone call you Kitty?” He pulled a bag of dried apple slices from his medical bag. With a few pieces in his hand, he gestured to Kitty but she shook her head to decline.  She sat straight. “Do you not know?” Holding a piece of apple up to his mouth, Nathaniel prepared for a bite. “I’m waiting.” He flicked the morsel in his mouth and began to chew. She grinned and played with the printed floral fabric of her skirt. “Father was in his study reviewing materials one evening, when Peter—” Nathaniel raised his hand, his expression tender. “You mean your older brother... the one you lost.” “Aye.” The pain of her brother’s death, though always fresh, receded as she prepared to share how her dear sibling had given her such a name. She brushed a blade of grass from her knee. “Peter must have been about two and a half years old, perhaps older. Father said Peter came rushing in babbling something about a kitty and pointing vigorously in the direction of the kitchen.”  Kitty imitated the motion, making Nathaniel’s handsome smile widen. “I’m intrigued. Continue.” “Father followed Peter toward the kitchen where, inside the barrel of flour and covered from top to toe was none other than the baby of the family. So, from that moment on Peter, Father, Mother and Liza all called me Kitty.” Nathaniel pelted the air with that buoyant laugh Kitty loved. “How did you get into the barrel without your mother’s notice?” “’Tis a mystery.” He leaned back onto the grass and rested against his elbow, nodding with mock disapproval. “So you were a wily child then?” “Am I not wily now?” “I should say so. And you’ve enjoyed getting your fingers messy in the kitchen ever since.” “Aye, I have.” He

Then came the day Maia had dreaded. The last of the provisions were loaded onto the Arabella--manioc flour and dried beans and oil for the Primus stove and gifts for the Indians. That night Finn came to say good-bye to Furo and the others. “You’re to look after Maia,” he told them. “Promise me you will not let any harm come to her.” And Furo, who had been sulking because he, too, wanted to go with Finn, gave his promise, as did Tapi and Conchita. Only old Lila was inconsolable, weeping and rocking back and forth and declaring that she would be dead before he returned. Watching from her window, Maia saw him come out of Lila’s hurt, and for a moment she thought he was going to leave without saying good-bye. Then he walked across the compound and stood under her window and she heard him whistle the tune that he had whistled on the night she came. Blow the wind southerly, southerly, southerly, Blow the wind south o’er the bonny blue sea… She ran outside then and hugged him and wished him luck, and she did not cry. “You’re not to spoil it for him,” Minty had said, and she didn’t. But when he had gone, she stood for a long time by the window, trying to remember the words of the song. It was a song begging the wind to bring back someone who had gone away in a ship, but she did not think it ended happily. Well, why should it? Why should the wind care if she never saw Finn again?

Let me be clear: Team Peeta. I cannot fathom how one could be on any other team. Gale? I can barely acknowledge him. Peeta, on the other hand, is everything. He frosts things and bakes bread and is unconditional and unwavering in his love, and also he is very, very strong. He can throw a sack of flour, is what I am saying. Peeta is a place of solace and hope, and he is a good kisser.

Everything seems neon lit when I look back at that time, like the track suits that made color exhausting and the parachute pants that gave all the boys who wore them airplane eyes. Sometimes I'll even remember an old man in greasy overalls and instead of mechanic's blue, I see them bright yellow and glowing. That's the art of the '80s. It's also the damage of it. Perhaps because they belonged to me, I will say that the '80s were as best as any time to grow up in. I think too they were a good time to meet the devil. Particularly that June day in 1984, when the sky seemed to be made on the kitchen counter, the clouds scattering like spilled flour.

What's on the menu for tomorrow?" I ask. "Celery root soup with bacon and green apple. And bean and Swiss chard." "Why don't you ever do something normal, like chicken noodle?" Gretchen asks. "If you want that, buy a can," Tee says, stirring the creamy goodness in her speckled enamelware pot. Gretchen begins preparing for the morning. I hover, watching, though by now she knows what to do. She'll make the dough for the soup boules, challahs, sticky buns, and Friday's featured sandwich loaf, cinnamon raisin. I start the poolish- a pre-fermented dough- for my own seven-grain Rustica as she weighs the flour and fills the stand mixer. The machine wheezes, rocking a little too much, as it spins the ingredients together. It's old and will need to be replaced soon. Vintage, Gretchen calls it.

As much as Milly loved seeing Asa on that tractor, a part of her dreaded the days he came to mow, not only because her father made her go out to him with cookies and lemonade and watched her closely the entire time, but also because on those nights, Bett and Twiss would trick her into talking about Asa, and Milly would fall for their tricks. Milly understood Twiss's reasons for teasing her- Twiss didn't want to lose her- but she never understood Bett's. Bett would start innocently enough. "I heard Milly was talking to someone in the meadow the other day. I heard she baked him a red velvet cake shaped like a heart." "I heard she did more than that," Twiss would say. "With Mr. Peterson." "She likes them old, yep, she does." "Wrinkly," Bett would say. "Hairy." "Pruney!" When Milly could no longer stand the teasing, she'd pull her blanket over her head and say, "It wasn't Mr. Peterson I was talking to, it was Asa! And it wasn't red velvet cake, it was butter cookies! They weren't shaped like hearts, either!" And then the laughter would come, and Milly would know she'd been fooled into giving up another part of herself that she preferred to keep secret. The night she first told them about how much she admired Asa's work ethic (when she really just meant him), Bett and Twiss had made fun of her, and of Asa's slight stutter. "M-M-May I eat one of your cookies?" "Y-Y-Yes, you may." "M-M-May I love you like coconut flakes?" "L-L-Love me like coconut flakes, you may." They laughed when they said the word "love," but that was the word Milly had begun to think about- the possibility of it- whenever she was with Asa and, even more often, when she was without him. The word was with her when she pinned clothes to the line, or scrubbed the linoleum, or baked a pie. Sometimes, when no one was looking, she'd trace an A into a well of flour or hold a mop as though she were holding Asa's hand.

One platter held two fillets of salmon, each thinly sliced and surrounded by appropriate garnishes and small rounds of dark bread. The other platter had a lush assortment of appetizers. "Why, that's perfectly lovely," said Sally, who immediately had a brioche round swathed with foie gras on the way to her mouth. I attacked the salmon. Between chews, Sally managed to say, "Please thank him for us. I'm sure it's a sweatshop in the kitchen, but when there's time, I'd love to meet him." "I'll be sure to tell him. Right now he's a bit like a chicken without its noggin." "This salmon is delicious. Do you smoke it yourself?"I always like to compliment freebies from the kitchen. It usually keeps them coming. This time I was being totally honest; the salmon was incredible. "Aye, we do. And the other salmon fillet on the plate is cured in tequila and lime juice. We do that here as well. And we bake the brown bread that's with it. All of our salmon comes from Ireland, as well as the dark flour for the bread.

One could say rice is almost as important as water. Yet like the taste of water, my deep reverence for rice is ineffable. I understand why Bryan doesn't get it. I can explain and explain the cultural significance of rice until he concedes its importance, but he'll never be more than a tourist. He'll never be more than a voyeur, an audience. He wasn't there when my mother stirred rice flour and water into glue to affix old photographs to the pages of a scrapbook. He wasn't there then she showed me how it's done and proclaimed what wonders live inside a single grain of rice. He wasn't there when she mixed that same slurry into chili paste for the kimchi or tamed peeling wallpaper with it. He wasn't there when she used it to fix a punctured paper screen. Rice taught me imagination. Rice taught me wonder and nostalgia. But he wasn't there.

Jade’s 5 - minute Chocolate Mug Cake — When Wigwags are in short supply, this is the quickest way I’ve found to chocolate bliss. First, get yourself the biggest microwaveable mug in the cupboard. In it put: - 4 tablespoons flour - 4 tablespoons sugar - 2 tablespoons cocoa Mix it well. Then add: - 1 egg Mix. Then add: - 3 tablespoons milk - 3 tablespoons oil Mix. Then add: - 3 tablespoons chocolate chips (NOT optional—at least as far as I’m concerned) - 1 capful of vanilla extract And…wait for it…MIX! Cook for 3 minutes at 1000 watts (high). The cake will look like it’s going to overflow but don’t freak out! Let it cool for a bit (unless you want to burn your lips off) then ENJOY! NOTES & TIPS: Some say this can serve 2 but, yeah right; whatever. TAKE OUT THE SPOON before you microwave the mug. Don’t ask me why I know this…

A few weeks later, in Parliament, Daniel O’Connell read a list of the provisions Ireland had exported to Britain during the scarcity year of 1845: two hundred thousand head of livestock, two million quarters of grain, and several hundred million pounds of flour. Should Britain fail to display generosity in the present circumstance, said O’Connell, her failure would become eternally lodged in the deepest ventricle of Irish memory. “There are five millions of people … on the verge of starvation … and I am speaking from the depth of my conviction when I [say] that … I believe the result of neglect … in the present instance will be death to an enormous amount.

Exodus 35:31-32 says, ‘And he has filled him with the Spirit of God, with skill, with intelligence, with knowledge, and with all craftsmanship, to devise artistic designs, to work in gold and silver and bronze.’ Matthew 25:16 says, ‘He who had received the five talents went at once and traded with them, and he made five talents more.’ “And much it works the same way as for writers, even as it does for artists, and even, indeed, as it does for us bound by the holy Word,” said the old man. “By virtue of his creativity and the power of his generous talent, Mr. Brigham made loaves and fishes with the flour of the written word, and his talent multiplied itself through inspiration of those who would read his works and be motivated to create their own worlds beyond these.

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

27. What did the yeast say to the bag of flour? “Come on, we knead to be serious!

I shake my head, and she considers me again, top to toe with her cheeks pulled in. I half suspect that, once she’s completed her inventory, she’s going to tell me to stand up straight in that authoritative tone that reminds me of my father, but then she says, “And in case I didn’t say it, I’m very happy to meet you. I’m not sure what circumstances have brought you here, but I’m glad you are.” I smile faintly. “Me too.” She laughs suddenly, a sound so unexpected I jump. “You’ve got the—” She presses her finger to her cheek, and it takes me a moment to realize she’s talking about my dimple. “Oh. Yes.” I brush my face self-consciously, but she smiles and I realize she has the same, but on the opposite cheek. My sister and I, our faces a closed set of parentheses. Then, suddenly, she’s hugging me. It’s a rubbish hug—she pins my arms to my sides and holds me like one might take hold of a sack of heavy flour before hoisting it. She stays there for too long, and when we part, some of the blood from her shirt has blotted onto mine. I wonder how long it’s been since she hugged someone. I wonder if she minds.

From a man's point of view, the one thing that's needful is that you sit at his feet and listen to what he has to say, no matter how long it takes him to say it, or how often he's said it before. By his figuring, you have plenty of time for sitting and listening because a meal is something that makes itself. The manna, it falls from heaven, and with a snap of the fingers, the water can be turned into wine. Any woman who's gone to the trouble of baking an apple pie can tell you that's how a man sees the world.     To bake an apple pie, you've first got to make the dough. You've got to cut the butter into the flour, gather it with a beaten egg and a few tablespoons of ice water, let it bind overnight. The next day, you've got to peel and core the apples, cut them into wedges, and toss them with cinnamon sugar. You've got to roll out the crust and assemble the pie. Then you bake it at 425° for fifteen minutes and 350° for another forty-five. Finally, when supper's over, you carefully plate a slice and set it on the table where, in midsentence, a man will fork half of it into his mouth and swallow without chewing, so that he can get right back to saying what he was saying without a chance of being interrupted.

I love you, Cleo.” Saying the words loosened something in my chest. Something that I’d been holding in for far too long. “I’ve been in love with you since the day I walked into the bakery and spotted you, covered in flour and blueberry stains on your fingers.

The truth is that the poor are as ravening wolves, as cunning as foxes and as lecherous as he-goats. I do not say this of all the poor but of a great many of them, for poverty never made any man better. It is easy not to tell lies when you are not afraid, not to steal when you are not hungry, But the person who acquires the habit of lying and stealing soon becomes like a beast. I have seen mothers sell their daughters. I have seen mothers abandon their newborn babes in the fields. I have seen men mutilate their children to make them better beggars. I have seen sons leave their aged fathers to starve because they themselves were hungry, and ten lepers band together to abduct and rape a girl, and great oafs steal alms from the blind, and cripples torture children and bind them with chains to stop their running off with the takings. I have seen people seek shelter with peasants and then make off in the night, taking with them the last sack of flour. The rich who rob the poor do not know what they do, but the poor man who robs the poor is an eater of human flesh. -- pg 98

Parmesan cheese?" Miller said. "We're not cooking Italian food." I rolled my eyes. "Yes, keep grating it, and when you're done, whisk it into those eggs. Now you know the secret ingredient of our fried chicken." Once the dredging pans were ready, I showed the young cooks through the four steps. They watched me closely. Ben, sweet baby--- bless him--- wrote everything down. The first step was to dry the chicken pieces with a paper towel, so they were tacky but not wet. This would enable the seasoning to stick to them. The secret here was not to salt too far in advance, because although salt helped enhance flavor, it also dried out meat. The second step was to dredge it in the flour mixed with cayenne pepper. After you shook off the excess flour, you put it into the mixture of eggs and grated Parmesan cheese. Finally, you dunked it into a second flour mixture that contained enough freshly ground black pepper to turn the mixture gray. This chicken was, as the kids say, fire, meaning it was so good. Its heat was balanced with the Parmesan cheese.

Once a boy came running in from play and asked, Mother , what is milk? My friends say it is creamy and white and has the sweetest taste, second only to the nectar of the gods. Please, mother, I want milk to drink. The mother, who was too pure to buy milk, mixed some flour in water, added jaggery, and gave it to the boy. The boy drank it and danced in joy, saying, Now I, too, know what milk tastes like! And the mother, who through all the years of her hardship had never shed a tear, wept at his trust and at her deception.

Bread is one thing, a stone is another thing In Africa they show me a stone and they say there is gold in it. Gold means much money and buy lots of barrels of flour to bake bread Now when am hungry i do not eat the stone i must have the bread. So is this thing true of my soul. When i find the bread of life ''Jesus'' i do not need anymore the things of the world they are the stone i cannot eat but i can eat the bread of life and this i have for all of the time This is what john said for Jesus... ''God is a spirit now, Jesus is god the son and this is the bread of life and we eat it and are filled'' From the movie: The Story of Samuel Morris: A Spirit-Filled Life

Delilah wondered if she would ever get the money the rulers had offered. The more she thought about it the unhappier she became. Day after day she pleaded with Samson to tell her the secret of his strength. She said, “How can you say you love me when you won’t even tell me your secret?” Samson finally became so tired of Delilah’s coaxing and pleading that he said, “Because I am a Nazarite my hair has never been cut. If it were, the strength of the Lord would leave me, and I would be like other men.” This time Delilah knew Samson had told her the truth. She sent word to the rulers. They came with the money and hid as before. While Samson was asleep, a man cut his hair. Then Delilah called, “Samson, the Philistines are here.” Samson opened his eyes and saw the Philistine rulers in the room. He tried to get away, but he could not. The strength of the Lord had left him. Samson Dies Judges 16:21-31 How glad the Philistines were to have Samson in their power and know he could not hurt them. They tied him up and took him to Gaza. Before placing him in prison, they put out his eyes. In prison it was Samson’s job to grind the grain. They chained him and made him turn a heavy millstone to make the flour. Day after day he worked in prison. And with each passing day, his hair grew longer. Poor Samson! He had made a bad mistake. Delilah had not been his friend. He should never have told her the secret of his great strength. Now he was blind and would have to suffer for the rest of his life. About this time the Philistine rulers gave a great feast in honor of their god Dagon. They wanted to thank their god for giving them power over Samson. All the Philistines rejoiced and made merry. During the feast the people said, “Bring Samson so he can amuse us.” A boy led in the once-great Samson. When the people saw him blinded and in chains, they made fun of him. They thought he could no longer harm them. Samson knew the temple was crowded with people. On the flat roof there were three thousand people. Samson told the boy who led him, “Take me where I can lean against the pillars of the building.” As the people made fun, Samson prayed, “O Lord God, remember me and strengthen me this once, for the Philistines have put out my eyes.” Standing between the two main pillars of the house, Samson put an arm around each pillar and pulled with all his might. The house fell down and everyone was killed.

Thomasplitzchen Buns Mom always said these could make your enemies your friends or your friends your enemies. I put on five pounds every St. Thomas Day because of them, so I’d say they’re my friendly enemies. Too good to eat just one. 2 cups all-purpose flour ½ teaspoon salt ½ cup butter ½ cup sugar or brown sugar 2 teaspoons baking powder ½ cup milk Filling 3 teaspoons melted butter 1 cup currants, raisins, cranberries, or whatever small, dried fruit you have on hand ¼ cup sugar Icing 3 tablespoons melted butter Few drops vanilla extract 2 cups powdered sugar Mix up all the ingredients for the buns. Get a rolling pin and press out the dough to one-eighth-inch thick on a floured board. Mix together the filling: butter, dried fruit, and sugar. Spread it on the dough. Roll it up like a fat sausage, and make one-inch slices. Put them pinwheel side up on a greased cookie sheet and bake off in a pre-heated 350°F oven until barely suntanned on top. For me, that’s about 12 minutes on a hot day and 15 on a cold one. To make the icing, mix together butter, vanilla extract, and powdered sugar. When the buns are out of the oven, give them a good sugar smothering and let cool.

Look. Look at what I brought you.” He opened his black rucksack, from which he pulled out a hunk of white bread and, wrapped in white paper, cheese! Cheese and a piece of cold pork meat. Tatiana stared at the food, breathing shallowly. “Oh, my,” she said. “Wait till they see. They’ll be so happy.” “Well, yes,” Alexander said, giving her the white bread and the cheese. “But before they see, I want you to eat it.” “I can’t.” “You can and you will. What? Don’t cry.” “I’m not crying,” said Tatiana, trying very hard not to cry. “I’m just very…moved.” She took the bread and the cheese and the pork and gulped down the food while he watched her with his molten copper eyes, warm, full of Alexander. “Shura,” she said, “I can’t tell you how hungry I’ve been. I don’t even know how to explain it.” “Tania, I know.” “Are they feeding you better in the army?” “Yes. They feed the front-line troops adequately. They feed the officers a little better. What they don’t give me, I buy. We get the food before it gets to you.” “That’s the way it should be,” said Tatiana, her mouth so full, so happy. “Shh,” he said, smiling. “Slow down. You’re going to give yourself a terrible stomachache.” She slowed down—a little. Smiling back—a little. “For the family I brought some butter and a bag of white flour,” Alexander said. “And twenty eggs. When was the last time you had eggs?” Tatiana remembered. “September fifteenth. Let me have a little piece of butter now,” she said. “Can you wait with me? Or do you have to go?” “I came to see you,” he said. They stood looking at each other without touching. They stood looking at each other without talking. At last Alexander whispered, “Too much to say.” “Not enough time to say any of it,” said Tatiana,

there. Enough is enough. You do not need flour and oil for tomorrow; only for today. You can live only one day at a time. You can take only one bite at a time. What more could you cope with anyway? My dad’s favorite verse was, “Seek first his kingdom and his righteousness, and all these things will be given to you as well” (Matthew 6:33). The next verse goes on to say, “Therefore do not worry about tomorrow, for tomorrow will worry about itself.

Elijah was brilliant in his response. He did not panic. He did not moralize with the distraught widow. He did not say, “I can’t believe you are talking to me like this.” He did not retort, “How dare you speak like this, seeing how the flour and the oil keep you alive!” He did not give her a guilt trip as she was trying to do to him. He merely said, “Give me your son.

Day an' night they set in a room with a checker-board on th' end iv a flour bar'l, an' study problems iv th' navy. At night Mack dhrops in. 'Well, boys,' says he, 'how goes th' battle?' he says. 'Gloryous,' says th' Sthrateejy Board. 'Two more moves, an' we'll be in th' king row.' 'Ah,' says Mack, 'this is too good to be thrue,' he says. 'In but a few brief minyits th' dhrinks'll be on Spain,' he says. 'Have ye anny plans f'r Sampson's fleet?' he says. 'Where is it?' says th' Sthrateejy Board. 'I dinnaw,' says Mack. 'Good,' says th' Sthrateejy Board. 'Where's th' Spanish fleet?' says they. 'Bombardin' Boston, at Cadiz, in San June de Matzoon, sighted near th' gas-house be our special correspondint, copyright, 1898, be Mike O'Toole.' 'A sthrong position,' says th' Sthrateejy Board. 'Undoubtedly, th' fleet is headed south to attack and seize Armour's glue facthory. Ordher Sampson to sail north as fast as he can, an' lay in a supply iv ice. Th' summer's comin' on. Insthruct Schley to put on all steam, an' thin put it off again, an' call us up be telephone. R-rush eighty-three millyon throops an' four mules to Tampa, to Mobile, to Chickenmaha, to Coney Island, to Ireland, to th' divvle, an' r-rush thim back again. Don't r-rush thim. Ordher Sampson to pick up th' cable at Lincoln Par-rk, an' run into th' bar-rn. Is th' balloon corpse r-ready? It is? Thin don't sind it up. Sind it up. Have th' Mulligan Gyards co-op'rate with Gomez, an' tell him to cut away his whiskers. They've got tangled in th' riggin'. We need yellow-fever throops. Have ye anny yellow fever in th' house? Give it to twinty thousand three hundherd men, an' sind thim afther Gov'nor Tanner. Teddy Rosenfelt's r-rough r-riders ar-re downstairs, havin' their uniforms pressed. Ordher thim to th' goluf links at wanst. They must be no indecision. Where's Richard Harding Davis? On th' bridge iv the New York? Tur-rn th' bridge. Seize Gin'ral Miles' uniform. We must strengthen th' gold resarve. Where's th' Gussie? Runnin' off to Cuba with wan hundherd men an' ar-rms, iv coorse. Oh, war is a dhreadful thing. It's ye'er move, Claude,' says th' Sthrateejy Board. "An

For this is what the LORD, the God of Israel, says: 'The jar of flour will not be used up and the jug of oil will not run dry until the day the LORD sends rain on the land.' 1 Kings 17:14

Every day leaflets fall from the sky, Japanese planes whirring overhead and letting loose propaganda, all over the colony, telling the Chinese and the Indians not to fight, to join with the Japanese in a “Greater Far Eastern Co-Prosperity Sphere.” They’ve been collecting them as they fall on the ground, stacking them in piles, and Trudy wakes up on Christmas Day and declares a project, to make wallpaper out of them. In their dressing gowns, they put on Christmas carols, make hot toddies, and—in a fit of wild, Yuletide indulgence—use all the flour for pancakes, and paste the leaflets on the living room wall—a grimly ironic decoration. One has a drawing of a Chinese woman sitting on the lap of a fat Englishman, and says the English have been raping your women for years, stop it now, or something to that effect, in Chinese, or so Trudy says.

In this fact, Dave explained, lies the origin of the phrase “nose to the grindstone”: a scrupulous miller leans in frequently to smell his grindstone for signs of flour beginning to overheat. (So the saying does not signify hard work so much as attentiveness.)