Freshly Squeezed Quotes

She craved a tall glass of the fresh-squeezed lemonade from the pitcher she’d left chilling in the fridge. Two glasses served with a generous slice of pound cake with orange glaze icing sounded twice as nice.

Morning is an important time of day, because how you spend your morning can often tell you what kind of day you are going to have. For instance, if you wake up to the sound of twittering birds, and find yourself in an enormous canopy bed, with a butler standing next to you holding a breakfast of freshly made muffins and hand-squeezed orange juice on a silver tray, you will know that your day will be a splendid one. If you wake up to the sound of church bells, and find yourself in a fairly big regular bed, with a butler standing next to you holding a breakfast of hot tea and toast on a plate, you will know that your day will be O.K. And if you wake up to the sound of somebody banging two metal pots together, and find yourself in a small bunk bed, with a nasty foreman standing in the doorway holding no breakfast at all, you will know that your day will be horrid.

This is just a change of setting, a new storyline, a fresh chapter. We have a whole book to write," she says, squeezing me around the shoulders, "and how do we write it?" "One page at a time", I say automatically.

Coffee or orange juice?” “Water is fine.” His eyebrows went up. “Uh-oh,” Auriele said, but she was smiling. Darryl was not. “Are you implying that my coffee is not the best in four counties? Or my fresh-squeezed orange juice is less than perfect?

I smiled at him, as Doyle squeezed my hand and I squeezed back. "Some people are addicted to falling in love, Doctor. Some people love that rush of new emotions, and when that first rush of new love is spent, they move on to the next, thinking the love wasn't real. What I felt in her, and potentially in you, is the love of years. Love that knows that that first rush of freshness isn't the real thing. It's the tip of the iceberg.

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

There is a love that equals in its power the love of man for woman and reaches inwards as deeply. It is the love of a man or a woman for their world. For the world of their center where their lives burn genuinely and with a free flame. The love of the diver for his world of wavering light. His world of pearls and tendrils and his breath at his breast. Born as a plunger into the deeps he is at one with every swarm of lime-green fish, with every colored sponge. As he holds himself to the ocean's faery floor, one hand clasped to a bedded whale's rib, he is complete and infinite. Pulse, power and universe sway in his body. He is in love. The love of the painter standing alone and staring, staring at the great colored surface he is making. Standing with him in the room the rearing canvas stares back with tentative shapes halted in their growth, moving in a new rhythm from floor to ceiling. The twisted tubes, the fresh paint squeezed and smeared across the dry on his palette. The dust beneath the easel. The paint has edged along the brushes' handles. The white light in a northern sky is silent. The window gapes as he inhales his world. His world: a rented room, and turpentine. He moves towards his half-born. He is in Love. The rich soil crumbles through the yeoman's fingers. As the pearl diver murmurs, 'I am home' as he moves dimly in strange water-lights, and as the painter mutters, 'I am me' on his lone raft of floorboards, so the slow landsman on his acre'd marl - says with dark Fuchsia on her twisting staircase, 'I am home.

...be sure to wash every day, even if it is with your own spit; don't squat down to play marbles—you are not a boy, you know; don't pick people's flowers—you might catch something; don't throw stones at blackbirds, because it might not be a blackbird at all; this is how to make a bread pudding; this is how to make doukona; this is how to make pepper pot; this is how to make a good medicine for a cold; this is how to make a good medicine to throw away a child before it even becomes a child; this is how to catch a fish; this is how to throw back a fish you don't like, and that way something bad won't fall on you; this is how to bully a man; this is how a man bullies you; this is how to love a man; and if this doesn't work there are other ways, and if they don't work don't feel too bad about giving up; this is how to spit up in the air if you feel like it, and this is how to move quick so that it doesn't fall on you; this is how to make ends meet; always squeeze bread to make sure it's fresh; but what if the baker won't let me feel the bread?; you mean to say that after all you are really going to be the kind of woman who the baker won't let near the bread?

When all the trees are dead, I’ll be there, drinking freshly squeezed orange juice.

I recall the rasp of charcoal on newsprint, the chewing-gum stretch of a kneaded eraser, the precarious bite of a razor blade in a new pencil. The vibrancy of fresh watercolors squeezed from a tube. A new sketchbook, cracked open to flawless white. The way the smell of turpentine made me feel simultaneously sick and excited.

And one mimosa, light on the OJ.' 'Our orange juice is freshly squeezed.' 'Either way. A whisper of juice. I'm serious. You can really just wave an orange over the glass and that's probably still too much juice.

She had a bottle of water in her pack—a big one with a squeeze-top—but suddenly all Trisha wanted in the world was to prime the pump in the little hut and get a drink, cold and fresh, from its rusty lip. She would drink and pretend she was Bilbo Baggins, on his way to the Misty Mountains.

Far below, making their way through the swinging glass doors, a retinue of Buddhist monks entered the Shopping Center. They approached in single file, heads shaven, their robes flowing behind them like a flood of freshly squeezed Florida orange juice. The crowd melted, parting like a biblical sea to allow them through. The guard abashedly lowered his nightstick and stepped hastily aside. And the monks, without pause or ceremony, simply mounted the escalator and rode it to the next level.

The city of Leonia refashions itself every day: every morning the people wake between fresh sheets, wash with just-unwrapped cakes of soap, wear brand-new clothing, take from the latest model refrigerator still unopened tins, listening to the last-minute jingles from the most up-to-date radio. On the sidewalks, encased in spotless plastic bags, the remains of yesterday's Leonia await the garbage truck. Not only squeezed tubes of toothpaste, blown-out light bulbs, newspapers, containers, wrappings, but also boilers, encyclopedias, pianos, porcelain dinner services. It is not so much by the things that each day are manufactured, sold, bought, that you can measure Leonia's opulence, but rather by the things that each day are thrown out to make room for the new. So you begin to wonder if Leonia's true passion is really , as they say, the enjoyment of new things, and not, instead, the joy of expelling, discarding, cleansing itself of a recurrent impurity. The fact is that street cleaners are welcomed like angels.

Come on, Avery." Fresh tears stained her cheeks. Her voice shook. "Wake up, damn it!" She sobbed, rocking forward and back, her arms wrapping tightly around his big body. "Don't you want to shout at me for disobeying you, you overbearing, domineering male?" She squeezed her eyes shut and bit hard on her lip. He couldn't die. He was too stubborn, too alive, too vigorous. And she couldn't lose him. She loved him too much. "I… am a… gentleman," she heard him gasp. "I never shout at women.

Kate Moss famously said that “nothing tastes as good as skinny feels.” So I thought I’d put together a little list of things she’s obviously never tried before that taste so much better than buying into an oppressive body ideal could ever feel: Pasta, pizza, mangoes, avocados, doughnuts, peanut butter, sushi, bacon, chocolate cake, lemon cake, any cake really, blueberries, garlic bread, smoked salmon, poached eggs, apples, roast dinners, cookie dough, sweet potatoes, whipped cream, freshly squeezed orange juice, watermelon, gelato, paella, oh and cheese. You’re welcome, Kate!

The love of the painter standing alone and staring, staring at the great coloured surface he is making. Standing with him in the room the rearing canvas stares back with tentative shapes halted in their growth, moving in a new rhythm from floor to ceiling. The twisted tubes, the fresh paint squeezed and smeared across the dry upon his palette. The dust beneath the easel. The paint has edged along the brushes' handles. The white light in a northern sky is silent. The window gapes as he inhales his world. His world: a rented room, and turpentine. He moves towards his half-born. He is in love.

He’s lithe and tanned and taut. But to my eye he’s lost something. He has a synthetic quality, like orange soda instead of freshly squeezed juice. It’s orangey and bubbly and it quenches your thirst, but it leaves a bitter aftertaste. And it’s not good for you.

They do the twenty-one-gun salute for the good guys, right? So I brought this.” Beckett pointed the gun in the sky. “For Mouse.” One, two, three, four, five, six, seven, eight, nine, ten, eleven, twelve, thirteen, fourteen, fifteen, sixteen shots exploded from Beckett’s gun. “Who am I fucking kidding? What the hell does a gun shot by me mean? Nothing special, that’s for damn sure. Fuck it.” “For Mouse, who watched over my sister and saved Blake and me from more than we could’ve handled in the woods that night.” Livia nodded at Beckett, and he squeezed the trigger. When the sound had cleared, she counted out loud. “Seventeen.” Kyle stepped forward and replaced Livia at Beckett’s arm. “For Mouse. I didn’t know you well, but I wish I had.” The air snapped with the shot. “Eighteen.” Cole rubbed Kyle’s shoulder as he approached. He took the gun from Beckett’s hand. “For Mouse, who protected Beckett from himself for years.” The gun popped again. “Nineteen.” Blake thought for a moment with the gun pointed at the ground, then aimed it at the sky. “For Mouse, who saved Livia’s life when I couldn’t. Thank you is not enough.” The gun took his gratitude to the heavens. “Twenty.” Eve took the gun from Blake, the hand that had been shaking steadied. “Mouse, I wish you were still here. This place was better when you were part of it.” The last shot was the most jarring, juxtaposed with the perfect silence of its wake. As if the bullet was a key in a lock, the gray skies opened and a quiet, lovely snow shower filtered down. The flakes decorated the hair of the six mourners like glistening knit caps. Eve turned her face to be bathed in the fresh flakes. “Twenty-one,” she said softly, replacing her earpiece.

hit of acid at the very last second often improves food, which is why garnishing acids are so important. As the volatile aromatic molecules disperse over time, the flavor of fresh citrus juice will transform, losing some of its brightness—so freshly squeezed juice is best.

2 chicken breasts ½ cup chunky peanut butter ½ cup fish sauce ¼ cup freshly squeezed lime juice 2 tablespoons palm sugar 2 tablespoons Sriracha 2 cups water 1 package pad thai noodles ½ pound medium shrimp, peeled and deveined ¼ cup bean sprouts ¼ cup sliced scallions Crushed peanuts, for garnish

Delta glanced at the artwork, the leather-bound books in the glass-fronted bookshelves, the fresh flowers in assorted vases. "This is stunning," she said, moved by the beauty all around her. "Your home is beautiful." Valois squeezed her hand in acknowledgement. "Thank you. You'll fit right in then.

One day about a month ago, I really hit bottom. You know, I just felt that in a Godless universe, I didn't want to go on living. Now I happen to own this rifle, which I loaded, believe it or not, and pressed it to my forehead. And I remember thinking, at the time, I'm gonna kill myself. Then I thought, what if I'm wrong? What if there is a God? I mean, after all, nobody really knows that. But then I thought, no, you know, maybe is not good enough. I want certainty or nothing. And I remember very clearly, the clock was ticking, and I was sitting there frozen with the gun to my head, debating whether to shoot. [The gun fires accidentally, shattering a mirror] All of a sudden, the gun went off. I had been so tense my finger had squeezed the trigger inadvertently. But I was perspiring so much the gun had slid off my forehead and missed me. And suddenly neighbors were, were pounding on the door, and, and I don't know, the whole scene was just pandemonium. And, uh, you know, I-I-I ran to the door, I-I didn't know what to say. You know, I was-I was embarrassed and confused and my-my-my mind was r-r-racing a mile a minute. And I-I just knew one thing. I-I-I had to get out of that house, I had to just get out in the fresh air and-and clear my head. And I remember very clearly, I walked the streets. I walked and I walked. I-I didn't know what was going through my mind. It all seemed so violent and un-unreal to me. And I wandered for a long time on the Upper West Side, you know, and-and it must have been hours. You know, my-my feet hurt, my head was-was pounding, and-and I had to sit down. I went into a movie house. I-I didn't know what was playing or anything. I just, I just needed a moment to gather my thoughts and, and be logical and put the world back into rational perspective. And I went upstairs to the balcony, and I sat down, and, you know, the movie was a-a-a film that I'd seen many times in my life since I was a kid, and-and I always, uh, loved it. And, you know, I'm-I'm watching these people up on the screen and I started getting hooked on the film, you know. And I started to feel, how can you even think of killing yourself. I mean isn't it so stupid? I mean, l-look at all the people up there on the screen. You know, they're real funny, and-and what if the worst is true. What if there's no God, and you only go around once and that's it. Well, you know, don't you want to be part of the experience? You know, what the hell, it's-it's not all a drag. And I'm thinkin' to myself, geez, I should stop ruining my life - searching for answers I'm never gonna get, and just enjoy it while it lasts. And, you know, after, who knows? I mean, you know, maybe there is something. Nobody really knows. I know, I know maybe is a very slim reed to hang your whole life on, but that's the best we have. And then, I started to sit back, and I actually began to enjoy myself.

Grace squeezed a fresh cold flannel in the bowl, and gently wiped Cissie’s forehead. Only small acts of care were left to her now, as Cissie’s world diminished by the second.

Lindsey There is the usual hive of activity in the Brannon household this morning. Mrs Brannon is busy making breakfast for her daughter, Lindsey, making it just as she likes it: two slices of toast with home-made raspberry jam, a hard-boiled egg, shell peeled and the egg cut into slices, a cup of fresh Earl Grey tea with one brown sugar and a touch of milk, with a glass of freshly-squeezed orange juice on the side – oranges bought from the greengrocer down the road. The same breakfast she has lovingly made for her daughter for over forty years.

But Elise eclipses the woman from Jamey's future, the lady in tennis whites flashing her diamond as she drinks orange juice fresh-squeezed by a maid. A woman Jamey never quite believed in anyway.

These things matter to me, Daniel, says the man with six days to live. They are sitting on the porch in the last light. These things matter to me, son. The way the hawks huddle their shoulders angrily against hissing snow. Wrens whirring in the bare bones of bushes in winter. The way swallows and swifts veer and whirl and swim and slice and carve and curve and swerve. The way that frozen dew outlines every blade of grass. Salmonberries thimbleberries cloudberries snowberries elderberries salalberries gooseberries. My children learning to read. My wife's voice velvet in my ear at night in the dark under the covers. Her hair in my nose as we slept curled like spoons. The sinuous pace of rivers and minks and cats. Fresh bread with too much butter. My children's hands when they cup my face in their hands. Toys. Exuberance. Mowing the lawn. Tiny wrenches and screwdrivers. Tears of sorrow, which are the salt sea of the heart. Sleep in every form from doze to bone-weary. Pay stubs. Trains. The shivering ache of a saxophone and the yearning of a soprano. Folding laundry hot from the dryer. A spotless kitchen floor. The sound of bagpipes. The way horses smell in spring. Red wines. Furnaces. Stone walls. Sweat. Postcards on which the sender has written so much that he or she can barely squeeze in the signature. Opera on the radio. Bathrobes, back rubs. Potatoes. Mink oil on boots. The bands at wedding receptions. Box-elder bugs. The postman's grin. Linen table napkins. Tent flaps. The green sifting powdery snow of cedar pollen on my porch every year. Raccoons. The way a heron labors through the sky with such a vast elderly dignity. The cheerful ears of dogs. Smoked fish and the smokehouses where fish are smoked. The way barbers sweep up circles of hair after a haircut. Handkerchiefs. Poems read aloud by poets. Cigar-scissors. Book marginalia written with the lightest possible pencil as if the reader is whispering to the writer. People who keep dead languages alive. Fresh-mown lawns. First-basemen's mitts. Dish-racks. My wife's breasts. Lumber. Newspapers folded under arms. Hats. The way my children smelled after their baths when they were little. Sneakers. The way my father's face shone right after he shaved. Pants that fit. Soap half gone. Weeds forcing their way through sidewalks. Worms. The sound of ice shaken in drinks. Nutcrackers. Boxing matches. Diapers. Rain in every form from mist to sluice. The sound of my daughters typing their papers for school. My wife's eyes, as blue and green and gray as the sea. The sea, as blue and green and gray as her eyes. Her eyes. Her.

What is an oyster if not the perfect food? It requires no preparation or cooking. Cooking would be an affront. It provides its own sauce. It’s a living thing until seconds before disappearing down your throat, so you know – or should know – that it’s fresh. It appears on your plate as God created it: raw, unadorned. A squeeze of lemon, or maybe a little mignonette sauce (red wine vinegar, cracked black pepper, some finely chopped shallot), about as much of an insult as you might care to tender against this magnificent creature. It is food at its most primeval and glorious, untouched by time or man. A living thing, eaten for sustenance and pleasure, the same way our knuckle-dragging forefathers ate them. And they have, for me anyway, the added mystical attraction of all that sense memory – the significance of being the first food to change my life. I blame my first oyster for everything I did after: my decision to become a chef, my thrill-seeking, all my hideous screwups in pursuit of pleasure. I blame it all on that oyster. In a nice way, of course.

we match,” I say, and as soon as the words are out I already know that tomorrow will come and I will remember this moment and wince. We match?? And so, even through this drunken haze, I feel relief when he doesn’t laugh at me. Instead he squeezes me a little tighter, brings me a tiny bit closer so my edges are against his edges, and it’s all warm. Our bodies fit. I secretly sniff him, and get rewarded with his fresh lemony scent

This is just a change of setting, a new storyline, a fresh chapter. We have a whole book to write," she says, squeezing me around the shoulders, "and how do we write it?" "One page at a time," I say automatically. It's Mom's favorite saying, and ever since my dip in the river, I've tried to hold on to it like a rope. Every time I get nervous or scared, I remind myself that every good story needs twists and turns. Every heroine needs an adventure.

The worst period I ever went through at work,” a friend confides, “was when the company was restructuring and people were being ‘disappeared’ daily, followed by lying memos that they were leaving ‘for personal reasons.’ No one could focus while that fear was in the air. No real work got done.” Small wonder. The greater the anxiety we feel, the more impaired is the brain’s cognitive efficiency. In this zone of mental misery, distracting thoughts hijack our attention and squeeze our cognitive resources. Because high anxiety shrinks the space available to our attention, it undermines our very capacity to take in new information, let alone generate fresh ideas. Near-panic is the enemy of learning and creativity.

What You Need to Cut from Your Diet: 1.   Vegetable oil 2.   Added sugar and honey (to tea, coffee, etc.) 3.   Soda 4.   Juice, except fresh squeezed. (Why not just eat the fruit? It’s got more fiber and more antioxidants!) 5.   Energy bars and “health” bars 6.   Boxed cereals 7.   Fried fast foods 8.   Powdered “proteins,” and powdered milk 9.   Salad dressings made with any kind of vegetable oil, including canola 10. Low-fat products, including milk, cheese, salad dressings, cookies, and other baked goods 11. Snacks and desserts—if you want to lose weight

And so I make my way across the room steadily, carefully. Hands shaking, I pull the string, lifting my blinds. They rise slowly, drawing more moonlight into the room with every inch And there he is, crouched low on the roof. Same leather jacket. The hair is his, the cheekbones, the perfect nose . . . the eyes: dark and mysterious . . . full of secrets. . . . My heart flutters, body light. I reach out to touch him, thinking he might disappear, my fingers disrupted by the windowpane. On the other side, Parker lifts his hand and mouths: “Hi.” I mouth “Hi” back. He holds up a single finger, signalling me to hold on. He picks up a spiral-bound notebook and flips open the cover, turning the first page to me. I recognize his neat, block print instantly: bold, black Sharpie. I know this is unexpected . . . , I read. He flips the page. . . . and strange . . . I lift an eyebrow. . . . but please hear read me out. He flips to the next page. I know I told you I never lied . . . . . . but that was (obviously) the biggest lie of all. The truth is: I’m a liar. I lied. I lied to myself . . . . . . and to you. Parker watches as I read. Our eyes meet, and he flips the page. But only because I had to. I wasn’t supposed to fall in love with you, Jaden . . . . . . but it happened anyway. I clear my throat, and swallow hard, but it’s squeezed shut again, tight. And it gets worse. Not only am I a liar . . . I’m selfish. Selfish enough to want it all. And I know if I don’t have you . . . I hold my breath, waiting. . . . I don’t have anything. He turns another page, and I read: I’m not Parker . . . . . . and I’m not going to give up . . . . . . until I can prove to you . . . . . . that you are the only thing that matters. He flips to the next page. So keep sending me away . . . . . . but I’ll just keep coming back to you. Again . . . He flips to the next page. . . . and again . . . And the next: . . . and again. Goose bumps rise to the surface of my skin. I shiver, hugging myself tightly. And if you can ever find it in your (heart) to forgive me . . . There’s a big, black “heart” symbol where the word should be. I will do everything it takes to make it up to you. He closes the notebook and tosses it beside him. It lands on the roof with a dull thwack. Then, lifting his index finger, he draws an X across his chest. Cross my heart. I stifle the happy laugh welling inside, hiding the smile as I reach for the metal latch to unlock my window. I slowly, carefully, raise the sash. A burst of fresh honeysuckles saturates the balmy, midnight air, sickeningly sweet, filling the room. I close my eyes, breathing it in, as a thousand sleepless nights melt, slipping away. I gather the lavender satin of my dress in my hand, climb through the open window, and stand tall on the roof, feeling the height, the warmth of the shingles beneath my bare feet, facing Parker. He touches the length of the scar on my forehead with his cool finger, tucks my hair behind my ear, traces the edge of my face with the back of his hand. My eyes close. “You know you’re beautiful? Even when you cry?” He smiles, holding my face in his hands, smearing the tears away with his thumbs. I breathe in, lungs shuddering. “I’m sorry,” he whispers, black eyes sincere. I swallow. “I know why you had to.” “Doesn’t make it right.” “Doesn’t matter anymore,” I say, shaking my head. The moon hangs suspended in the sky, stars twinkling overhead, as he leans down and kisses me softly, lips meeting mine, familiar—lips I imagined, dreamed about, memorized a mil ion hours ago. Then he wraps his arms around me, pulling me into him, quelling every doubt and fear and uncertainty in this one, perfect moment.

Even in the heyday of frozen concentrate, the popularity of orange juice rested largely on its image as the ultimate natural beverage, fresh squeezed from a primordial fruit. But the reality is that human intervention has modified the orange for millenniums, as it has almost everything people eat.

The raw urgency in Rob’s voice sent fresh blood flooding into Emily’s already swollen sex. She squirmed. feeling her orgasm approaching. Fast. “Say it again,” Rob ground out, dragging one hand up her torso until his fingers found her breast. He cupped its weight, worshipping its form through the soft fabric of her dress. She gasped again, arching her back. “I want you,” she panted, the sensations his fingers on her breast created almost stealing her ability to speak. “I want you. I have from the very—” He didn’t let her finish. His lips claimed hers, his hand squeezing and massaging her breast as his tongue plundered her mouth. He pinched her nipple with hungry force, his tongue matching the ferocity of the caress. Her body burned with pleasure at his feverish actions, the undeniable desire each stoke of his tongue, each flick of his fingers wrought on her body pushing her closer and closer to eruption.

She had some appreciation for folks with a greed for sensation. Who were determined to "squeeze the orange" and press fresh experience from every day. But that way lay burnout. There were only so many experiences, really- a depressing discovery in itself., and surely you were better off trying to replicate the pleasing ones as often as possible.

Lemon Water A highly effective way to detoxify the body is to drink two 16-ounce glasses of water on an empty stomach after you wake up, squeezing half of a freshly cut lemon into each glass. The lemon juice activates the water, making it better able to latch onto toxins in your body and flush them out. This is especially effective for cleansing your liver, which works all night while you’re asleep to gather and purge toxins from your body. When you wake up, it’s primed to be hydrated and flushed clean with activated water. After you drink the water, give your liver half an hour to clean up. You can then eat breakfast. If you make this into a routine, your health will improve dramatically over time. For an extra boost, add a teaspoon of raw honey and a teaspoon of freshly grated ginger to the lemon water. Your liver will draw in the honey to restore its glucose reserves, purging deep toxins at the same time to make room.

BULLETPROOF TACO SALAD When I make this, I like to prepare extra meat and save it for another meal or even eat it by itself for a quick lunch the next day. This satisfying meal can easily be eaten for dinner, too. TACO MIX 1 pound grass-fed, organic fatty ground beef 2 tablespoons grass-fed unsalted butter or ghee ½ fresh lime, squeezed 1 to 2 tablespoons cayenne powder (warning: Suspect, don’t use if you’re sensitive!) 1 teaspoon dried oregano Sea salt to taste SALAD 1 cup spring lettuce ¼ cup shredded red cabbage 2 shredded carrots 1 cucumber, cut into slices ½ avocado, sliced “Creamy” Avocado Dressing To make the taco mix: In a medium pan, sauté the beef on medium-low until cooked gently but thoroughly. Your goal is not to brown the meat but to heat it enough that it’s cooked through. Burned, caramelized meat tastes good, but it causes food cravings. Drain the excess liquid. Add the butter or ghee, lime juice, cayenne powder, oregano, and salt. Add more seasoning if you wish and play around with flavors! To make the salad: Lay a bed with all of the salad ingredients, starting with the lettuce. Add a suitable portion of beef on top and then drizzle with dressing.

have your fish guy remove gills, guts and scales and wash in cold water. Rub inside and out with kosher salt and crushed black pepper. Jam a clove of garlic, a slice of lemon and a few sprigs of fresh herb — say, rosemary and thyme — into the cavity where the guts used to be. Place on a lightly oiled pan or foil and throw the fish into a very hot oven. Roast till crispy and cooked through. Drizzle a little basil oil over the plate — you know, the stuff you made with your blender and then put in your new squeeze bottle? — sprinkle with chiffonaded parsley, garnish with basil top . . . See?

Angie sometimes wondered if they’d still be married had she stuck with those damn yoga classes. God knows she tried. The crowded, windowless studios made her claustrophobic, and that mandatory loop of Eastern chimes was so annoying. Why the fuck couldn’t they play Pearl Jam? “I’m not cut out for this, Dustin,” she’d said after one blazingly sweaty Bikram session. “Serenity is overrated.” He didn’t get angry; that wasn’t his style. Instead he took up with one of the community’s freshly divorced, self-discovering female yoga fanatics that traveled in packs, ever-alert and lithe as meerkats.

Niru, you're welcome to stay if you want, Ms. McConnell says to me without looking up from her desk. Without students in the classroom she is much smaller and more feminine. I stare at her legs visible beneath her desk and at the way her blonde hair falls about her face as she reads the New Yorker. Porn makes it look so easy, so casual, so routine. Older women are supposed to crave fresh young meat, to lick their pen tops absentmindedly while thinking about us, to squeeze their legs together in a good faith effort to keep from corrupting the younger generations. And I am supposed to stumble forward both confused and uncontrolled, pulled by my relentless desire like light towards a black hole. Except I am unmoved. I imagine Ms. McConnell naked, perched at the edge of her desk, legs crossed waiting for me to cross the room and give her what she needs. That's how they always say it, that they will take what they want, get what they need, that hardcore sex is good punishment for bad behavior. I wonder if it would set the record straight for me. It's nice outside, Ms. McConnell says, you should enjoy the day. Her stare makes me feel like she can read my thoughts and I am suddenly embarrassed.

Benefits of the Master Cleanse Detox Diet and How to Conserve a Healthy Cleansing The Master Detox in 14 days , also referred to as lemonade diet regime, is not new and has been known for decades. It demands drinking only lemonade made from fresh squeezed lemons and normal water, maple syrup, along with cayenne pepper. So there is no strong food during the detoxification course of action. Typically, any lemonade diet regime will last for 10 to 14 times and is known to be very efffective regarding colon cleansing. It's good in dissolving built-up wastes in our intestinal tracts. Besides colon detox, master cleanse diet plan can also be used for rapid weight loss. In 2007, the gifted singer/actress Beyonce Knowles used soda and pop diet pertaining to 14 days and lost Twenty-two lb or 9 kilograms. She made it happen for her part in the video Dreamgirls. As a result, this diet plan received huge advertising attention. Remember that weight loss utilizing master cleanse detox diet is not a long term remedy. After the clean, you should return to a healthy as well as well-balanced diet which consists of plenty of fruits and also fresh vegetables and occasional in included fats as well as sweets. That is how you have a long-lasting and healthful detox. Hence the key to long-term wholesome detoxification is always to focus on receiving plenty of exercise and having a well-balanced eating habits high in fruit and vegetables and low throughout added fatty acids and sugars. Some of the great things about Master Cleanse Detoxification Diet are usually: - Waste food, plague and phlegm that developed and caught up in our digestive tract tracts might be expelled. : Can result in weight loss but should followed healthy way of life after detox otherwise you're sure to gain it back in time.

Day 1 Breakfast Half a Grapefruit or 8 Ounces Fresh Squeezed Grapefruit Juice Black Coffee or Unsweetened Tea Lunch Half a Grapefruit or 8 Ounces Fresh Squeezed Grapefruit Juice 1 Egg, Boiled or Poached Salad From The Super Skinny Salad List Your Choice of Approved Salad Dressings 1 Grain From The Super Skinny Grain List Black Coffee or Unsweetened Tea Dinner Half a Grapefruit or 8 Ounces Fresh Squeezed Grapefruit Juice 2 Eggs, Boiled or Poached Salad From The Super Skinny Salad List Your Choice of Approved Salad Dressings 1 Grain From The Super Skinny Grain List Black Coffee or Unsweetened Tea   Day 2 Today is Resveratrol Day! Resveratol is

The corporatization of U.S. agriculture and the growth of international free markets squeeze growers such that they cannot easily imagine increasing the pay of the pickers or improving the labor camps without bankrupting the farm. In other words, many of the most powerful inputs into the suffering of farmworkers are structural, not willed by individual agents. In this case, structural violence is enacted by market rule and later channeled by international and domestic racism, classism, sexism, and anti-immigrant prejudice. However, structural violence is not just a simple, unidirectional phenomenon; rather, macro social and economic structures produce vulnerability at every level of the farm hierarchy.

A museum employee walked through interrupting the conversation; he nodded to the couple before disappearing again. Nora hooks her arm with his leading him to a new painting. Stopping before a portrait of a young girl, she identifies this as the one she restored for the Art Academy. Oss glanced around ensuring their privacy then squeezed her elbow. She looked up at him from beneath feathered lashes and the outside world ceased to exist. Brushing his lips to hers, the fresh scent of her fragrance filled his mind. Raids, mobsters and crooked cops receded to distance recesses in his mind. Soft lips caressed his, his mind exploded in color. Two lonely people were falling in love; only the girl in the portrait bore witness to this extraordinary event. ~ The love story of Oss and Nora

BACKYARD GARDEN SALAD In wartime, patriotic families cultivated “Victory Gardens” to promote self-sufficiency and help the war effort. 4 cups mixed greens 1/4 cup fresh sprigs of dill 1/4 cup fresh flat-leaf parsley leaves 4 large basil leaves, rolled up and thinly sliced crosswise 1 large lemon, halved 1/4 cup fruity olive oil pinch of salt fresh ground black pepper to taste 1 cup toasted walnuts 3/4 cup crumbled feta cheese 1 cup fresh edible flowers; choose from bachelor’s buttons, borage, calendulas, carnations, herb flowers (basil, chives, rosemary, thyme), nasturtiums, violas, including pansies and Johnny-jump-ups, stock Toss salad greens and herbs in a large bowl. Squeeze lemon juice (without the seeds) over the greens and season with olive oil, salt and pepper. Toss again. Add walnuts and feta and toss well. Divide salad and pansies among four serving plates and serve. (Source: Adapted from California Bountiful)

But then I don’t begin to understand a lot of things about Sweden and Norway. It’s as if they are determined to squeeze all the pleasure out of life. They have the highest income-tax rates, the highest VAT rates, the harshest drinking laws, the dreariest bars, the dullest restaurants, and television that’s like two weeks in Nebraska. Everything costs a fortune. Even the purchase of a bar of chocolate leaves you staring in dismay at your change, and anything larger than that brings tears of pain to your eyes. It’s bone-crackingly cold in the winter and it does nothing but rain the rest of the year. The most fun thing to do in these countries is walk around semi-darkened shopping centers after they have closed, looking in the windows of stores selling wheelbarrows and plastic garden furniture at prices no one can afford. On top of that, they have shackled themselves with some of the most inane and restrictive laws imaginable, laws that leave you wondering what on earth they were thinking about. In Norway, for instance, it is illegal for a barman to serve you a fresh drink until you have finished the previous one. Does that sound to you like a matter that needs to be covered by legislation? It is also illegal in Norway for a bakery to bake bread on a Saturday or Sunday. Well, thank God for that, say I. Think of the consequences if some ruthless Norwegian baker tried to foist fresh bread on people at the weekend. But the most preposterous law of all, a law so pointless as to scamper along the outer margins of the surreal, is the Swedish one that requires motorists to drive with their headlights on during the daytime, even on the sunniest summer afternoon. I would love to meet the guy who thought up that one. He must be head of the Department of Dreariness. It wouldn’t surprise me at all if on my next visit to Sweden all the pedestrians are wearing miners’ lamps.

Bert . . . had grown up with frozen concentrate mixed into pitchers of water which, although he hadn't known it at the time, had nothing to do with orange juice. Now his children drank fresh-squeezed juice as thoughtlessly as he had drunk milk as a boy. They squeezed it from the fruit they had picked off the trees in their own backyard. He could see a new set of muscles in the right forearm of his wife, Teresa, from the constant twisting of oranges on the juicer while their children held up their cups and waited for more. Orange juice was all they wanted, Bert told him. They had it every morning with their cereal, and Teresa froze it into popsicles to the children for their afternoon snacks, and in the evening he and Teresa drank it over ice with vodka or bourbon or gin. This was what no one seemed to understand—it didn't matter what you put into it, what mattered was the juice itself. "People from California forget that, because they've been spoiled," Bert said.

TIO TITO’S SUBLIME LIME BAR COOKIES Preheat oven to 350 degrees F., rack in the middle position. ½ cup finely-chopped coconut (measure after chopping—pack it down when you measure it) 1 cup cold salted butter (2 sticks, 8 ounces, ½ pound) ½ cup powdered (confectioners) sugar (no need to sift unless it’s got big lumps) 2 cups all-purpose flour (pack it down when you measure it)   4 beaten eggs (just whip them up with a fork) 2 cups white (granulated) sugar cup lime juice (freshly squeezed is best) cup vodka (I used Tito’s Handmade Vodka) ½ teaspoon salt 1 teaspoon baking powder ½ cup all-purpose flour (pack it down when you measure it) Powdered (confectioners) sugar to sprinkle on top Coconut Crust: To get your half-cup of finely-chopped coconut, you will need to put approximately ¾ cup of shredded coconut in the bowl of a food processor. (The coconut will pack down more when it’s finely-chopped so you’ll need more of the stuff out of the package to get the half-cup you need for this recipe.) Chop the shredded coconut up finely with the steel blade. Pour it out into a bowl and measure out ½ cup, packing it down when you measure it. Return the half-cup of finely chopped coconut to the food processor. (You can also do this by spreading out the shredded coconut on a cutting board and chopping it finely by hand.) Cut each stick of butter into eight pieces and arrange them in the bowl of the food processor on top of the chopped coconut. Sprinkle the powdered sugar and the flour on top of that. Zoop it all up with an on-and-off motion of the steel blade until it resembles coarse cornmeal. Prepare a 9-inch by 13-inch rectangular cake pan by spraying it with Pam or another nonstick cooking spray. Alternatively, for even easier removal, line the cake pan with heavy-duty foil and spray that with Pam. (Then all you have to do is lift the bar cookies out when they’re cool, peel off the foil, and cut them up into pieces.) Sprinkle the crust mixture into the prepared cake pan and spread it out with your fingers. Pat it down with a large spatula or with the palms of your impeccably clean hands. Hannah’s 1st Note: If your butter is a bit too soft, you may end up with a mass that balls up and clings to the food processor bowl. That’s okay. Just scoop it up and spread it out in the bottom of your prepared pan. (You can also do this in a bowl with a fork or a pie crust blender if you prefer.) Hannah’s 2nd Note: Don’t wash your food processor quite yet. You’ll need it to make the lime layer. (The same applies to your bowl and fork if you make the crust by hand.) Bake your coconut crust at 350 degrees F. for 15 minutes. While your crust is baking, prepare the lime layer. Lime Layer: Combine the eggs with the white sugar. (You can use your food processor and the steel blade to do this, or you can do it by hand in a bowl.) Add the lime juice, vodka, salt, and baking powder. Mix thoroughly. Add the flour and mix until everything is incorporated. (This mixture will be runny—it’s supposed to be.) When your crust has baked for 15 minutes, remove the pan from the oven and set it on a cold stovetop burner or a wire rack. Don’t shut off the oven! Just leave it on at 350 degrees F. Pour the lime layer mixture on top of the crust you just baked. Use potholders to pick up the pan and return it to the oven. Bake your Sublime Lime Bar Cookies for an additional 30 minutes. Remove the pan from the oven and cool your lime bars in the pan on a cold stovetop burner or a wire rack. When the pan has cooled to room temperature, cover it with foil and refrigerate it until you’re ready to serve. Cut the bars into brownie-sized pieces, place them on a pretty platter, and sprinkle them lightly with powdered sugar. Yum! Hannah’s 3rd Note: If you would prefer not to use alcohol in these bar cookies, simply substitute whole milk for the vodka. This recipe works both ways and I can honestly tell you that I’ve never met anyone who doesn’t like my Sublime Lime Bar Cookies!

GUAC AD HOC   Hannah’s 1st Note: This is Howie Levine’s guacamole recipe. He’s Lake Eden’s most popular lawyer. 2 ounces cream cheese 4 ripe avocados (I used Haas avocados) 2 Tablespoons lemon juice (freshly squeezed is best) 1 clove garlic, finely minced (you can squeeze it in a garlic press if you have one) cup finely chopped fresh oregano leaves 1 Italian (or plum) tomato, peeled, seeded, and chopped 4 green onions, peeled and thinly sliced (you can use up to 2 inches of the green stem) ½ teaspoon salt 10 grinds of freshly ground pepper (or tea spoon) ½ cup sour cream to spread on top Bacon bits to sprinkle on top of the sour cream Tortilla chips as dippers Howie’s Note: I use chopped oregano because Florence doesn’t always carry cilantro at the Lake Eden Red Owl. This guacamole is equally good with either one. Heat the cream cheese in a medium-sized microwave-safe bowl for 15 seconds on HIGH, or until it’s spreadable. Peel and seed the avocados. Put them in the bowl with the cream cheese and mix everything up with a fork. Mix just slightly short of smooth. You want the mixture to have a few lumps of avocado. Add the lemon juice and mix it in. It’ll keep your Guac Ad Hoc from browning. Add the minced garlic, chopped oregano leaves, tomato, sliced green onion, salt, and pepper. Mix everything together. Put your Guac Ad Hoc in a pretty bowl, and cover it with the sour cream. Sprinkle on the bacon bits. If you’re NOT going to serve it immediately, spread on the sour cream, but don’t use the bacon bits. Cover the bowl with plastic wrap and refrigerate it until time to serve. Then sprinkle on the bacon bits. (My bacon bits got a little tough when I added them to the bowl and refrigerated it. They were best when I sprinkled them on at the last moment.) Hannah’s 2nd Note: Mike and Norman like this best if I serve it with sliced, pickled Jalapenos on top. Mother won’t touch it that way. Yield: This amount of Guac Ad Hoc serves 4 unless you’re making it for a Super Bowl game. Then you’d better double the recipe.

I’m hot-gluing white bric-a-brac around a heart as I wonder aloud, “Should we do a special breakfast for Daddy? We could buy one of those juicers at the mall and make fresh-squeezed pink grapefruit juice. And I think I saw heart waffle makers online for not very expensive.” “Daddy doesn’t like grapefruit,” Kitty says. “And we barely use our regular waffle maker as it is. How about we just cut the waffle into the shape of a heart instead?” “That would look so cheap,” I scoff. But she’s right. There’s no sense in buying something we’d only ever use once a year, even if it only costs $19.99. As Kitty gets older, I see that she is far more like Margot than me. But then she says, “What if we use our cookie cutter to make heart-shaped pancakes instead? And put in red food coloring?” I beam at her. “Attagirl!” So maybe she’s got a little bit of me in her after all. Kitty continues. “We could put red food coloring in the syrup, too, to make it look like blood. A bloody heart!” No, never mind. Kitty is all her own.

In thirty minutes, Pascal was at my door with a bag of beignets he had freshly fried. We ate them in my bed, getting powdered sugar on our clothes, and then on our underwear, and then on our naked bodies. "Who was that out there?" he said, his tongue edging up from my collarbone, to my neck, to the curve of my ear. His hands were on my butt, and my hands were on his. We were pressing into each other as much as we could, as much as was possible until we were finally one. "No one," I said, as he began pushing into me. No one, I repeated to myself. No one. No one. Inside, a mountain of tension squeezed tighter and tighter before crunching into a tiny crystalline diamond. That diamond shattered into a billion pieces of wonder and I came harder than I'd ever come before. I was broken, but I was also new. I silently cried myself to sleep with Pascal beside me. But when I woke up, I felt much better. Kissing Pascal had made me feel like another person. And after having sex with him, I knew that the change was finally complete.

It was as she remembered, a haven of comfort and serenity. With a glad sigh, she kicked off her shoes and sat down on the side of the bed.Smiling, she patted the mattress beside her. Her husband scowled. It seemed to have become his habit. "We aren't here to relax." "Wolscroft may not even be in the area. It could take days for this to be settled." "He's here," Dragon said with certainty. "He will know what happened at Winchester, and he will be looking for a way to stop us before we can threaten him further." Privately, Rycca believed the same but she saw no reason to stress it. Nothing would happen until dark. Of that she was confident. Which meant... "We have hours to fill.Any ideas?" When he realized her meaning,he looked startled. With a laugh,she scrambled off the bed and went to him. "Oh,Dragon,for heaven's sake, do you really want to mope around here all day? I certainly don't. I still haven't gotten over being afraid Magnus was going to kill you,and I simply don't want to think about death anymore. I want to celebrate life." "There are three hundred men out there-" "Which is why we're in here." She raised herself on tiptoe, bit the lobe of his ear, and whispered, "I promise not to yell too loudly." A shudder ran through him. Even as his big hands stroked her back,he said, "Warriors don't mope." "No,of course they don't.It was a poor choice of words.But you'll be pacing back and forth, looking out the windows, or you'll go get that whetstone I noticed in the stable and sharpen your sword endlessly, or you'll be staring off into space with that dangerous look you get when you're contemplating mayhem. You'll be totally oblivious to me and-" He laughed despite himself and drew her closer. "Enough! Heaven forbid I behave so churlishly." "Speaking of heaven..." With the covers kicked back,the bed was smooth and cool.They undressed each other slowly, relishing the wonder of discovery that still came to them fresh and pure as their very first time. "Remember?" Rycca murmured as she trailed her lips along his broad, powerfully muscled shoulder and down the solid wall of his chest. "I was so nervous..." "Really?" Fooled me....Ah..." "I'd never seen anything so beautiful as you." "Not...beautiful...you are..." "I can't believe how strong you are. Why am I never afraid with you?" "Know I'd die 'fore hurting you? Sweetheart..." "Ohhh! Dragon...please..." His hands and lips moved over her, sweetly tormenting. She clutched his shoulders, her hips rising, and welcomed him deep within her. Still he tantalized her, making her writhe and laughing when she squeezed him hard with her powerful inner muscles. But the laughter turned quickly to a moan of delight. She looked up into his perfectly formed face,more handsome than any man had a right to be, and into his tawny eyes that were the windows of a soul more beautiful than any physical form. A piercing sense of blessedness filled her that she should be so fortunate as to love and be loved by such a man. Her cresting cry was caught by him, hismouth hard against hers, the spur to his own completion that went on and on,seemingly without end.

Jason, it’s a pleasure.” Instead of being in awe or “fangirling” over one of the best catchers in the country, my dad acts normal and doesn’t even mention the fact that Jason is a major league baseball player. “Going up north with my daughter?” “Yes, sir.” Jason sticks his hands in his back pockets and all I can focus on is the way his pecs press against the soft fabric of his shirt. “A-plus driver here in case you were wondering. No tickets, I enjoy a comfortable position of ten and two on the steering wheel, and I already established the rule in the car that it’s my playlist we’re listening to so there’s no fighting over music. Also, since it’s my off season, I took a siesta earlier today so I was fresh and alive for the drive tonight. I packed snacks, the tank is full, and there is water in reusable water bottles in the center console for each of us. Oh, and gum, in case I need something to chew if this one falls asleep.” He thumbs toward me. “I know how to use my fists if a bear comes near us, but I’m also not an idiot and know if it’s brown, hit the ground, if it’s black, fight that bastard back.” Oh my God, why is he so adorable? “I plan on teaching your daughter how to cook a proper meal this weekend, something she can make for you and your wife when you’re in town.” “Now this I like.” My dad chuckles. Chuckles. At Jason. I think I’m in an alternate universe. “I saw this great place that serves apparently the best pancakes in Illinois, so Sunday morning, I’d like to go there. I’d also like to hike, and when it comes to the sleeping arrangements, I was informed there are two bedrooms, and I plan on using one of them alone. No worries there.” Oh, I’m worried . . . that he plans on using the other one. “Well, looks like you’ve covered everything. This is a solid gentleman, Dottie.” I know. I really know. “Are you good? Am I allowed to leave now?” “I don’t know.” My dad scratches the side of his jaw. “Just from how charismatic this man is and his plans, I’m thinking I should take your place instead.” “I’m up for a bro weekend,” Jason says, his banter and decorum so easy. No wonder he’s loved so much. “Then I wouldn’t have to see the deep eye-roll your daughter gives me on a constant basis.” My dad leans in and says, “She gets that from me, but I will say this, I can’t possibly see myself eye-rolling with you. Do you have extra clothes packed for me?” “Do you mind sharing underwear with another man? Because I’m game.” My dad’s head falls back as he laughs. “I’ve never rubbed another man’s underwear on my junk, but never say never.” “Ohhh-kay, you two are done.” I reach up and press a kiss to my dad’s cheek. “We are leaving.” I take Jason by the arm and direct him back to the car. From over his shoulder, he mouths to my dad to call him, which my dad replies with a thumbs up. Ridiculous. Hilarious. When we’re saddled up in the car, I let out a long breath and shift my head to the side so I can look at him. Sincerely I say, “Sorry about that.” With the biggest smile on his face, his hand lands on my thigh. He gives it a good squeeze and says, “Don’t apologize, that was fucking awesome.

Then he took the teat closest to Sophia and gave it a twist. A fresh stream of milk shot forth, glancing off the rim of the bucket and splashing her slippers. “Take care!” With a little shriek of laughter, she pushed away from the goat’s side. Davy tilted his hand and squeezed the teat again, this time splattering Sophia from crown to chest. Sputtering and wiping milk from her face, she scrambled to her feet. “Davy Linnet,” she scolded, towering over both youth and goat. “You’re a rascal.” “Am I?” He flashed her a lopsided, innocent grin. Shrugging, he dropped his gaze and emptied the last drops of milk into the pail. “Well, you’re blushing.” Sophia made a show of huffing and crossing her arms, but she could not keep the laughter out of her voice. “Never say you’ve learned nothing from me, Davy. You might have shown me how to milk, but I’ve taught you to flirt.” “A fair bargain, then.” He stood and took the goat by its collar. “Perhaps. Mind you don’t confuse the two talents. Keep your goats straight from your girls.” “That’s easily done.” Mischief twinkled sharp in his eye. “The goat’s don’t blush.

Ben stands just behind me, and we begin to wedge out a fresh piece of clay. I try my best to concentrate, to ignore the fact that my heart is beating at five times its normal speed. I watch his arms as he kneads the clay—almost a little too hard—and as the muscles in his forearms flex. “That’s good,” I say, in an effort to stay focused. I dip a sponge into a bowl of water and squeeze the droplets down over his hands to keep things moist. After several minutes, Ben lets me take the lead. I place my palms over the clay mound and close my eyes. Meanwhile, Ben’s chest grazes my shoulders, and his clay-soaked fingers stroke the length of my arms. “You’re doing great,” he whispers in my ear. We continue to sculpt for another hour, working the mound down into a flattened surface—until we have a total of four tiles. And until I can no longer hold myself back. I turn around to face him. “Camelia?” He squints slightly. I bite my lip, wishing that he could read my mind, and that he would kiss me until my lips ache. “What are you thinking?” I ask, slipping my hand inside the waistband of his jeans and pulling him closer.

Once, on the road, Prim met a meditating sage who had spent most of his life on top of a flat rock. They had black bread and shared some ajash, as was custom. The sage was thankful, as the road was not very frequently traveled in those days and he was very near the point of starvation. During his conversation, he was delighted to learn of Prim’s extensive mastery of Empty Palms and the fifty five earthly purities. Delighted, and as payment for his meal, he taught Prim the meaning of watchfulness. This was the old breathing and cold-atum technique often used by warrior monks in those days. It ran through the following methodology: Build a tower, and make it impregnable. Make every stone so tightly sealed that no insect can squeeze through, no grain of sand can make it inside. Your tower must have no windows or doors. It must not accept passage by friend or foe. No weapon, no act of violence, and not one mote of love may penetrate its stony interior. “Why build the tower this way?” said Prim? “It will make you invincible,” said the sage, “This is the way of Ya-at slave monks. Their skin is like iron, and so are their hearts. They are inured to death and fear. Grief shall never find them, and neither shall weakness.” Prim thought a moment, and came upon a realization, for she was wise, obedient, and an excellent daughter. “If a man built a tower this way, he would quickly starve, no matter how strong he became.” The sage was even more delighted. “Yes,” he said, “There is a better way, and I will teach it to you: Once you have built your tower, you must deconstruct it, brick by brick, stone by stone. You must do it meticulously and carefully, so that while you leave no physical trace of it remaining, your tower is still built in your mind and your heart, ready to spring anew at a moment’s notice. You can enjoy the fresh air, and eat fine meals, and enjoy a good drink with your friends, but all the while your tower remains standing. You are both prisoner and warden. This is the hardest way, but the strongest.” Prim saw the wisdom in this, and quickly made to return to the road, but the sage stopped her before she left. “As you to your earlier remark,” the sage said, “The man who builds his tower but cannot take it apart again – that man is at the pinnacle of his strength. But that man will surely perish.” – Prim Masters the Road

He went up to the counter and asked for his preferred brand at the same time that three other people asked for the same cigarettes, and the tobacconist slid them rapidly across the marble of the countertop toward the four hands holding out money - four identical packs, which the four hands picked up with identical gestures. Marcello noticed that he took the pack, squeezed it to see if it was fresh enough, and then ripped off the seal the same way the other three did. He even noticed that two of the three tucked the pack back inte a small inner pocket in their jackets, as he did. Finally, one of the three stopped just outside the tobacconist’s to light a cigarette with a silver lighter exactly like his own. These observations stirred a satisfied, almost voluptuous pleasure in him. Yes, he was the same as the others, the same as everyone. The same as the men who bought the same brand of cigarettes, with the same gestures, even the men who turned at the passage of a women dressed in red, himself among them, to eye the quiver of her solid buttocks under the thin material of the dress. Even if, as in this last gesture, the similarity was due more to willed imitation in his case than to any real personal inclination.

The House walls, the House Laws, its memories, its fights, its games, its tales—that’s all well and good, calm and soothing, if it were not for the fear that’s always nearby, that only can be pushed away for a short while, very short, because sooner or later it returns, bristling with even more sharp spikes than before. It’s the fear of the inevitable end to all this, the public flaying of the new, freshly grown skin. The fear of long-legged Sphinx carrying the secret of the real me. He who has power over someone surely would wield it? “Are you afraid of me, Alexander?” The green eyes leave smoking holes in me. I cringe. I shout back, “Yes! Yes! I am afraid! So? Wouldn’t you be, in my place?” “If I could be both you and myself at the same time, no, I wouldn’t. And you don’t have to either. Trust me, I want nothing from you.” It was the truth, but I could not allow myself to believe it. He was taming me, quietly, step by step, and I didn’t realize it. He made me read and then discuss books with him. Listen to music and talk about it. Make up ridiculous stories and tell them to him. First to him only, then to others. He squeezed the fear out of me and made me trust him. I was happy, and not afraid of his eyes anymore.

Don’t worry,” he said flippantly, taking her arm and starting to walk back toward the house. “I’m not going to make the ritualistic proposal that followed our last encounters. Marriage is out of the question. Among other things, I’m fresh out of large rubies and expensive furs this season.” Despite his joking tone, Elizabeth felt ill at how ugly those words sounded now, even though her reasons for saying them at the time had nothing to do with a desire for jewels or furs. You had to give him credit, she decided miserably, because he obviously took no offense at it. Evidently, in sophisticated flirtations, the rule was that no one took anything seriously. “Who’s the leading contender these days?” he asked in that same light tone as the cottage came into view. “There must be more than Belhaven and Marchman.” Elizabeth struggled valiantly to make the same transition from heated passion to flippancy that he seemed to find so easy. She wasn’t quite so successful, however, and her light tone was threaded with confusion. “In my uncle’s eyes, the leading contender is whoever has the most important title, followed by the most money.” “Of course,” he said dryly. “In which case it sounds as if Marchman may be the lucky man.” His utter lack of caring made Elizabeth’s heart squeeze in an awful, inexplicable way. Her chin lifted in self-defense. “Actually, I’m not in the market for a husband,” she informed him, trying to sound as indifferent and as amused as he. “I may have to marry someone if I can’t continue to outmaneuver my uncle, but I’ve come to the conclusion that I’d like to marry a much older man than I.” “Preferably a blind one,” he said sardonically, “who’ll not notice a little affair now and then?” “I meant,” she informed him with a dark glance, “that I want my freedom. Independence. And that is something a young husband isn’t likely to give me, while an elderly one might.” “Independence is all an old man will be able to give you,” Ian said blntly. “That’s quite enough,” she said. “I’m excessively tired of being forever pushed about by the men in my life. I’d like to care for Havenhurst and do as I wish to do.” “Marry an old man,” Ian interjected smoothly, “and you may be the last of the Camerons.” She looked at him blankly. “He won’t be able to give you children.” “Oh, that,” Elizabeth said, feeling a little defeated and nonplussed. “I haven’t been able to work that out yet.” “Let me know when you do,” Ian replied with biting sarcasm. “There’s a fortune to be made from a discovery like that one.

When 9/11 happened, I was an observer. I mourned for the victims and felt for the people as individuals, but this wasn’t my fight. It wasn’t the victims’ fight, either, though. They were caught in the middle as always. The little people suffer for the crimes of few. This fight wasn’t between the people that flew the planes and the people in the towers. We all got played by politics we had nothing to do with. In the aftermath of 9/11, if you tuned in to television stations and watched the debates over the war in Iraq, no one had the backbone to point out the obvious. America, Inc. was running out of gas. We’d squeezed everything we could out of the rest of the world with our foreign policy. The answer was not to go into Iraq. It should have been to look at ourselves, look at our own crumbling policies, and economic mishaps. We should have lowered the debt, regulated the banks, prevented the oncoming mortgage crisis, and reevaluated our foreign policy, but we didn’t. We played on the fear of innocent Americans and spent our resources on a nameless, faceless war that tore apart Iraq, emptied our war chest, and left us with an American infrastructure screaming for help. We didn’t look at ourselves until it was too late. We spent our money on an arms race against ourself, fought an unnecessary war, and neglected the problems we had on this side of the water’s edge.

It was George the Mailman’s last day on the job after 35 years of carrying the mail through all kinds of weather to the same neighborhood. When he arrived at the first house on his route, he was greeted by the whole family who congratulated him and sent him on his way with a tidy gift envelope. At the second house, they presented him with a box of fine cigars. The folks at the third house handed him a selection of terrific fishing lures. At the fourth house, he was met at the door by a strikingly beautiful blonde woman in a revealing negligee. She took him by the hand, gently led him through the door, which she closed behind him, and took him up the stairs to the bedroom where she blew his mind with the most passionate love he had ever experienced. When he had enough, they went downstairs and she fixed him a giant breakfast: eggs, potatoes, ham, sausage, blueberry waffles, and fresh-squeezed orange juice. When he was truly satisfied, she poured him a cup of steaming coffee. As she was pouring, he noticed a dollar bill sticking out from under the cup’s bottom edge. "All this was just too wonderful for words," he said, "But what’s the dollar for?" "Well," she said, "Last night, I told my husband that today would be your last day, and that we should do something special for you. I asked him what to give you. He said, “Screw him. Give him a dollar.” The breakfast was my idea.

Foolproof Get Outta Bed Plan First, figure out the thing you would love to do first each morning. Is it pet your dog, eat a piece of dark chocolate, have your neck massaged, have your back scratched? Whatever will keep those eyes popped open is what you are going to do for yourself the instant you wake up. Next, you are going to keep a journal and pen beside your bed. Write down your intention and reward for the instant your eyes open. “I am going to wake up at [6:00 am]. As soon as I wake up, I am going to [drink an ice-cold glass of water] and then get in my shower.” Modify the parts in brackets with your time and your eye-opener. Finally, this third part only applies if you are a “tough case.” If you know yourself to be truly resistant to waking up, then you need a specialty app. Download an app like Alarmy. It is going to force you to wake up and take a picture of something specific (like your shower) before the alarm will shut off. I know, extreme alarms for extreme snoozers. This three-part process—note something to look forward to, set intention in writing, and use an app/alarm if needed—will work if you have identified a truly rewarding experience for yourself. This is all about your knowledge of yourself and your ability to design a three-part process that will feel like a luxurious reward to you. Maybe I should change mine to fresh-squeezed orange juice. That sounds amazing!

I am in my twenty-seventh year. This event keeps thrusting itself before my mind ⎯ nothing else seems to have happened of late. But to reach twenty-seven ⎯ is that a trifling thing? ⎯ To pass the meridian of the twenties on one's progress towards thirty? ⎯ Thirty ⎯ that is to say maturity ⎯ the age at which people expect fruit rather than fresh foliage. But, alas, where is the promise of fruit? As I shake my head, it still feels brimful of luscious frivolity, with not a trace of philosophy. Folk are beginning to complain: "Where is that which we expected of you ⎯ that in hope of which we admired the soft green of the shoot? Are we to put up with immaturity for ever? It is high time for us to know what we shall gain from you. We want an estimate of the proportion of oil which the blindfold, mill turning, unbiased critic can squeeze out of you." It has ceased to be possible to delude these people into waiting expectantly any longer. While I was under age they trustfully gave me credit; it is sad to disappoint them now that I am on the verge of thirty. But what am I to do? Words of wisdom will not come! I am utterly incompetent to provide things that may profit the multitude. Beyond a snatch of song, some tittle-tattle, a little merry fooling, I have been unable to advance. And as the result, those who held high hopes will turn their wrath on me; but did any one ever beg them to nurse these expectations? Such are the thoughts which assail me since one fine Bysakh morning I awoke amidst fresh breeze and light, new leaf and flower, to find that I had stepped into my twenty-seventh year.

Spinach Quiche Preheat oven to 375 degrees F., rack in the middle position   This is my recipe. It can be served as an appetizer if you cut it into thin slices and arrange them on a platter. It can also be served as an entrée.   One 9-inch unbaked pastry shell 1 beaten egg yolk (reserve the white in a small dish) 10-ounce package frozen chopped spinach ½ teaspoon salt ½ teaspoon pepper (freshly ground is best) 3 Tablespoons horseradish sauce 2 ounces shredded Jarlsberg (or good Swiss cheese) 4 eggs 1½ cups Half & Half (or light cream) 1/8 teaspoon salt 1/8 teaspoon cayenne pepper 1/8 teaspoon nutmeg (freshly ground is best)   Beat the egg yolk in a glass with a fork. Brush the inside of the unbaked pastry shell with the yolk. Set the shell aside to dry. Cook and drain the spinach. Squeeze out as much moisture as you can and then blot with a paper towel. In a bowl, combine the spinach with the salt, pepper, and horseradish sauce. Spread it in the bottom of the pastry shell. Sprinkle the top with the grated cheese. Beat the 4 whole eggs with the reserved egg white. Add the Half & Half, salt, and cayenne pepper. Mix well and pour on top of cheese. Sprinkle the top with nutmeg. Bake at 375 degrees F. for 40 minutes, or until a knife inserted one inch from the center comes out clean. Let cool for ten minutes and then cut into wedges and serve. This quiche can be served warm or at room temperature. I’ve even been known to eat it cold, straight out of the refrigerator. It’s perfect for a fancy brunch or a lazy, relaxed breakfast on the weekend. Yield: Serves from 12 to 18 as an appetizer. Serves six as an entrée if they only have one piece.

Fifty miles out of Prague, the halved carcass of a freshly killed hog hangs, still steaming in the cold, from what looks like a child’s swing set. It’s a wet, drizzling morning and your feet are sopping and you’ve been warming yourself against the chill by huddling around the small fire over which a pot of pig parts boils. The butcher’s family and friends are drinking slivovitz and beer, and though noon is still a few hours off, you’ve had quite a few of both. Someone calls you inside to the tiled workspace, where the butcher has mixed the pig’s blood with cooked onions and spices and crumbs of country bread, and he’s ready to fill the casings. Usually, they slip the casing over a metal tube, turn on the grinding machine, cram in the forcemeat or filling, and the sausages fill like magic. This guy does it differently. He chops everything by hand. A wet mesa of black filling covers his cutting board, barely retaining its shape—yet he grabs the casing in one hand, puts two fingers in one open end, makes the “V” sign, stretching it disturbingly, and reaches with the other—then buries both his hands in the mix. A whirlwind of movement as he squeezes with his right hand, using his palm like a funnel, somehow squirting the bloody, barely containable stuff straight into the opening. He does this again and again with breathtaking speed, mowing his way across the wooden table, like a thresher cutting a row through a cornfield, a long, plump, rapidly growing, glistening, fully filled length of sausage engorging to his left as he moves. It’s a dark, purplish color through the translucent membrane. An assistant pinches off links, pins them with broken bits of wooden skewer. In moments, they are done.

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.

The cuisine of Northern Iran, overlooked and underrated, is unlike most Persian food in that it's unfussy and lighthearted as the people from that region. The fertile seaside villages of Mazandaran and Rasht, where Soli grew up before moving to the congested capital, were lush with orchards and rice fields. His father had cultivated citrus trees and the family was raised on the fruits and grains they harvested. Alone in the kitchen, without Zod's supervision, he found himself turning to the wholesome food of his childhood, not only for the comfort the simple compositions offered, but because it was what he knew so well as he set about preparing a homecoming feast for Zod's only son. He pulled two kilos of fava beans from the freezer. Gathered last May, shucked and peeled on a quiet afternoon, they defrosted in a colander for a layered frittata his mother used to make with fistfuls of dill and sprinkled with sea salt. One flat of pale green figs and a bushel of new harvest walnuts were tied to the back of his scooter, along with two crates of pomegranates- half to squeeze for fresh morning juice and the other to split and seed for rice-and-meatball soup. Three fat chickens pecked in the yard, unaware of their destiny as he sharpened his cleaver. Tomorrow they would braise in a rich, tangy stew with sour red plums, their hearts and livers skewered and grilled, then wrapped in sheets of lavash with bouquets of tarragon and mint. Basmati rice soaked in salted water to be steamed with green garlic and mounds of finely chopped parsley and cilantro, then served with a whole roasted, eight kilo white fish stuffed with barberries, pistachios, and lime. On the farthest burner, whole bitter oranges bobbed in blossom syrup, to accompany rice pudding, next to a simmering pot of figs studded with cardamom pods for preserves.

It has to be said: there are too many great men in the world. There are too many legislators, organizers, founders of society, leaders of peoples, fathers of nations, etc., etc. Too many people put themselves above humanity in order to rule it and too many people think their job is to become involved with it. People will say to me: you yourself are becoming involved, you who talk about it. That is true. But they will agree that it is for a very different reason and from a very different point of view, and while I am taking on those who wish to reform, it is solely to make them abandon their effort. I am becoming involved with it not like Vaucanson with his automaton but like a physiologist with the human organism, in order to examine it and admire it. I am becoming involved with it in the same spirit as that of a famous traveler. He arrived among a savage tribe. A child had just been born and a host of fortune-tellers, warlocks, and quacks were crowding around it, armed with rings, hooks, and ties. One said, “This child will never smell the aroma of a pipe if I do not lengthen his nostrils.” Another said, “He will be deprived of the sense of hearing if I do not make his ears reach down to his shoulders.” A third said, “He will never see the light of the sun unless I make his eyes slant obliquely.” A fourth said, “He will never stand upright if I do not make his legs curve.” A fifth said, “He will never be able to think if I do not squeeze his brain.” “Away with you,” said the traveler. “God does His work well. Do not claim to know more than He does and, since He has given organs to this frail creature, leave those organs to develop and grow strong through exercise, experimentation, experience, and freedom.” [print edition page 146] God has also provided humanity with all that is necessary for it to accomplish its destiny. There is a providential social physiology just as there is a providential human physiology. The social organs are also constituted so as to develop harmoniously in the fresh air of freedom. Away with you, therefore, you quacks and organizers! Away with your rings, chains, hooks, and pincers! Away with your artificial means! Away with your social workshop, your phalanstery, your governmentalism, your centralization, your tariffs, your universities, your state religion, your free credit or monopolistic banks, your constraints, your restrictions, your moralizing, or your equalizing through taxes! And since the social body has had inflicted on it so many theoretical systems to no avail, let us finish where we should have started; let us reject these and at last put freedom to the test, freedom, which is an act of faith in God and in His work.

You want me to fuck you?” I leaned down, bringing her face to mine so our noses crushed together. I grabbed the front of her dress, twisting, tightening it against her skin until the fabric began pulling apart and tearing. “You want me to knock you up?” “Yes,” she breathed out. “Yes.” I dropped to the marble, resting my back against the vanity. “Ask nicely.” “Please.” “Nicer.” She crawled toward me on all fours, straddled my lap, and grabbed my hand, bringing it between her legs. Her fingers guided mine into her slick pussy, two of hers joining mine inside her warmth. My lips found her nipple, biting down through her dress. Together, we fucked her cunt down to our knuckles, curling until her walls pulsed. I watched our fingers disappear inside her. She arched her back, trying to accommodate as much of us as she could. Her lips drifted to the shell of my ear. “Please, please, please.” I tore my fingers out of her, ripped her dress down the middle, and captured both sides of her waist, sinking her onto my cock, down to the hilt. Her head fell forward. She bit my shoulder, drawing blood, her hips bucking. She was so tight it felt like I was fucking her ass. Her walls squeezed around me, milking my dick for cum. I let her ride my length until my impatience won over, and I pulled her off me, flipped her over, and lowered her on all fours. The marble was cold and hard against her knees. I love seeing that spoiled little brat take all of my cock, feeling the discomfort of it. My silver-spooned nymph. I entered her from behind. She drove back, meeting each of my thrusts. My fingers curled around her neck and steered her upward until her back plastered against my front. She craned her head around and captured my lips, slipping her tongue past my teeth. Her back arched, fingers dipping between her legs, searching for her clit. I smacked them away, then landed a palm on her ass. “Rom,” she whined. “I need to come.” “What you need is to be fucking grateful.” My blood brought my point home, covering every inch of her back, arms, and tits, matting her hair in clumps. I released her throat and pet the crown of her head, whispering praises into her ear. “Such a good girl.” Words I never thought I’d say. Especially to this particular girl, who was anything but good two hundred percent of the time. “If only you took directions so well when you’re not filled with my cock.” I reached around her and found her clit, rewarding her with a single flick. She cried out and fell forward, on her hands and knees again, pushing onto my cock. More crimson drops splattered onto her back. I’d reopened my wound, and fresh red painted her spine. I dipped a finger into it, then spelled my name across her back dimples. “Who owns your ass?” I growled. “You.” “Louder.” “You.” “Now crawl forward and show me your cunt from behind. I want to see if it’s worth my cum.” With a reluctant moan, she inched away from my cock, writhing about two feet away. She started to turn when I hissed, “I don’t want to see your face, Mrs. Costa. Just the cunt I stole from my enemy.” She spread her thighs apart, exposing her pussy. It dripped on my floor, her juices mixing with my blood, creating a pink puddle at her feet. I stroked my cock, coated with her wetness, scented by the wife I couldn’t get enough of. I grinned, the release tickling my shaft. “Embarrassed?” “No. Empty.” Fuck me sideways. How this woman would ever end up with a wuss like Madison, I had no idea. She would make meatballs out of him before the reception. (Chapter 55)

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.

I do not buy bottled lemon juice. The taste is so different from freshly squeezed juice.

Drinking a glass of warm water and the juice of half a freshly squeezed lemon every day will help you lose body fat, prevent weight gain, and reduce food cravings.

Fragrant Orange Bread PREP TIME IS 10 MINUTES OR LESS Orange zest adds an intense citrus flavor and pretty flecks of color to this fragrant bread. You might want to serve it with cream cheese and strawberry jam or thin slices of roasted chicken for a special lunch. This recipe is not appropriate to use with a delayed timer because of the milk. 8 SLICES / 1 POUND 1¼ cups milk, at 80°F to 90°F 2 tablespoons freshly squeezed orange juice, at room temperature 2 tablespoons sugar ¾ tablespoon melted butter, cooled ¾ teaspoon salt 2 cups white bread flour Zest of ½ orange 1 teaspoon bread machine or instant yeast 12 SLICES / 1½ POUNDS 1 cup milk, at 80°F to 90°F 3 tablespoons freshly squeezed orange juice, at room temperature 3 tablespoons sugar 1 tablespoon melted butter, cooled 1 teaspoon salt 3 cups white bread flour Zest of 1 orange 1¼ teaspoons bread machine or instant yeast 16 SLICES / 2 POUNDS 1¼ cups milk, at 80°F to 90°F ¼ cup freshly squeezed orange juice, at room temperature ¼ cup sugar 1½ tablespoons melted butter, cooled 1¼ teaspoons salt 4 cups white bread flour Zest of 1 orange 1¾ teaspoons bread machine or instant yeast 1. Place the ingredients in your bread machine as recommended by the manufacturer.

Alone in the kitchen, without Zod's supervision, he found himself turning to the wholesome food of his childhood, not only for the comfort the simple compositions offered, but because it was what he knew so well as he set about preparing a homecoming feast for Zod's only son. He pulled two kilos of java beans from the freezer. Gathered last May, shucked and peeled on a quiet afternoon, they defrosted in a colander for a layered frittata his mother used to make with fistfuls of dill and sprinkled with sea salt. One flat of pale green figs and a bushel of new harvest walnuts were tied to the back of his scooter, along with two crates of pomegranates- half to squeeze for fresh morning juice and the other to split and seed for rice-and-meatball soup. Three fat chickens pecked in the yard, unaware of their destiny as he sharpened his cleaver. Tomorrow they would braise in a rich, tangy stew with sour red plums, their hearts and livers skewered and grilled, then wrapped in sheets of lavash with bouquets of tarragon and mint. Basmati rice soaked in salted water to be steamed with green garlic and mounds of finely chopped parsley and cilantro, then served with a whole roasted, eight kilo white fish stuffed with barberries, pistachios, and lime. On the farthest burner, whole bitter oranges bobbed in blossom syrup, to accompany rice pudding, next to a simmering pot of figs studded with cardamom pods for preserves.

We wandered the entire length of the street market, stopping to buy the provisions I needed for the lunch dish I wanted to prepare to initiate l'Inglese into the real art of Sicilian cuisine. I took l'Inglese around the best stalls, teaching him how to choose produce, livestock, game, fish, and meat of the highest quality for his dishes. Together we circled among the vegetable sellers, who were praising their heaps of artichokes, zucchini still bearing their yellow flowers, spikes of asparagus, purple-tinged cauliflowers, oyster mushrooms, and vine tomatoes with their customary cries: "Carciofi fresci." "Funghi belli." "Tutto economico." I squeezed and pinched, sniffed, and weighed things in my hands, and having agreed on the goods I would then barter on the price. The stallholders were used to me, but they had never known me to be accompanied by a man. Wild strawberries, cherries, oranges and lemons, quinces and melons were all subject to my scrutiny. The olive sellers, standing behind their huge basins containing all varieties of olives in brine, oil, or vinegar, called out to me: "Hey, Rosa, who's your friend?" We made our way to the meat vendors, where rabbits fresh from the fields, huge sides of beef, whole pigs and sheep were hung up on hooks, and offal and tripe were spread out on marble slabs. I selected some chicken livers, which were wrapped in paper and handed to l'Inglese to carry. I had never had a man to carry my shopping before; it made me feel special. We passed the stalls where whole tuna fish, sardines and oysters, whitebait and octopus were spread out, reflecting the abundant sea surrounding our island. Fish was not on the menu today, but nevertheless I wanted to show l'Inglese where to find the finest tuna, the freshest shrimps, and the most succulent swordfish in the whole market.

Jake takes the warm pizza from the oven, spreads it with a wedge of softened, oozing Taleggio, scatters a few slices of apricot, some prosciutto, and a handful of the arugula over the top. He anoints it with olive oil and a squeeze of fresh lemon. The combination is one of my recipes, and it's been a seasonal favorite at the restaurant for years.

If you already hate tofu, the term "tofu skin" is probably an effective emetic. But this stuff is addictive. You start by making fresh soy milk. I'm not going to soft-pedal how much work this is: you have to soak, grind, squeeze, and simmer dried soybeans. The result is a thick milk entirely unlike the soy milk you get in a box at Whole Foods in the same way Parmigiano-Reggiano is unlike Velveeta. Then, to make tofu skins (yuba in Japanese), you simmer the soy milk gently over low heat until a skin forms on the surface, then pluck it off with your fingers and drape it over a chopstick to dry. It is exactly like the skin that forms on top of pudding, the one George Costanza wanted to market as Pudding Skin Singles. Yuba doesn't look like much- like a pile of discarded raw chicken skin, honestly. But the texture is toothsome, and with each bite you're rewarded with the flavor of fresh soy milk. It's best served with just a few drops of soy sauce and maybe some grated ginger or sliced negi. "I'm kind of obsessed with tofu skins right now," said Iris, poking her head into the fridge to grab a round of yuba. Me too. In Seattle, I had to buy, grind, boil, and otherwise toil for a few sheets of yuba. In Tokyo, I found it at Life Supermarket, sold in a single-serving plastic tub with a foil top. The yuba wasn't as snappy or flavorful as homemade, but it had that characteristic fresh-soy aroma, which to me smells like a combination of "healthy forest" and "clean baby." Iris and I ate it greedily. (The yuba, not the baby.) Yuba isn't technically tofu, because the soy milk isn't coagulated. Japanese tofu comes in two basic categories, much like underpants: cotton (momen) and silken (kinugoshi). Cotton tofu is the kind eaten most commonly in the U.S.; if you buy a package of extra-firm tofu and cut it up for stir-frying, that's definitely cotton tofu. Silken tofu is fragile, creamier and more dairy-like than cotton-tofu, and it's the star of my favorite summer tofu dish. Hiya yakko is cubes of tofu, usually silken, drizzled with soy sauce and judiciously topped with savory bits: grated ginger or daikon, bonito flakes, negi. It's popular in Japanese bars and easy to make at home, which I did, with (you will be shocked to hear) tons of fresh negi.

What changed your mind?” “I never changed my mind.” Stitch grunted as he threw the bag as far as he could into the black water. Zak sighed, rushed toward him, and pulled him away from the shore. From the corner of his eye, he noticed the water getting rough in the moonlight as reptiles crept closer in the darkness, ready for some fresh meat. “Will you come back home with me?” he uttered, cold sweat sliding down his back. Stitch took a deep breath and held onto Zak’s hand. “If you’ll have me,” he whispered. “This was such a shit day, wasn’t it?” Zak squeezed his hand tightly with a shuddery sigh. A man who had trembled with pleasure in his bed turned into gator feed, and Zak was choosing to betray him. The death could still be discovered, they could still be charged with murder, but he was determined to keep himself in one piece. “I just want to kiss you so badly.” Stitch bowed down to him and gave the kiss Zak so deeply craved. His soft, warm lips were somehow making all the black thoughts flee into the depths of Zak’s mind. “I can’t please everyone.” His voice was so weak it was getting lost in the sounds of splashing water and buzzing insects. Zak pushed himself against Stitch and gasped as adrenaline shot into his brain. Stitch’s scent was sharper than ever, spiked with all the stress and fear of the passing day. “I love you.” “I know, I love you too.” Stitch kissed Zak’s lips once more and stroked the side of his head. “Let’s go home.

For the sauce 4 tablespoons olive oil 2 cloves garlic, chopped 2 medium onions, sliced thinly 3 sweet bell peppers (a combination of red, green, and/or yellow), thinly sliced and slices cut in half 1⁄2 teaspoon hot pepper, seeded and finely chopped Salt and freshly ground black pepper 2 green onions, thinly sliced on the diagonal 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme 2 tablespoons cilantro, chopped 3–4 tomatoes, chopped 1⁄2 cup white wine (approx.) For the fish 2 limes 2 1⁄2–3 pounds dorado or other fish fillets 1 cup flour Salt and freshly ground black pepper 2 tablespoons butter 2 tablespoons olive oil 2 cloves garlic, thickly sliced 1. To make the sauce: In a large, heavy pan with a lid, heat the olive oil. Add the garlic and onions and cook gently over medium heat, stirring frequently, until the onions are meltingly soft and translucent (but not brown), about 10 minutes. 2. Add the sweet and hot peppers, and cook about 10 minutes more, stirring occasionally. Season with salt and pepper and add green onions, thyme, cilantro, and tomatoes. Cover and cook until the sauce has thickened a bit, about 10 minutes. 3. Add the white wine and simmer a bit longer for the flavors to blend. Taste and adjust seasoning, adding a bit more wine, stock, or water if the sauce seems too thick. Keep warm over low heat. 4. Meanwhile, squeeze the limes over the fish, and rub with the pith. Season the flour with salt and pepper and dredge the fillets in the mixture. 5. In a large skillet, heat the butter and oil. Add the sliced garlic cloves and allow them to sauté for about 5 minutes over low heat. 6. Remove the garlic and raise the heat to medium. Sauté the dorado fillets, about 4 minutes per side (if thick), turning only once. Fish is done when it just flakes. Serve with rice and the warm tomato sauce. Serves 6

Guys are so lucky. They don’t have to deal with this after they come. A quick wipe up and they’re good to go. While us ladies are squeezing fresh baby batter from our hot boxes for the next three hours. Or is that just me? It damn well better not be. If you say so, you’re lying. The inner thigh cum slide is a real thing.

We're very excited about our new line of products." John squeezed his wife's hand. "We produce churned butter with sea salt imported from France. And we just started a line of yogurt with cream on top that sold very well at the farmers market." "Try the milk. It's from Ollie, my favorite cow," Jenny interrupted, placing a tray and two glasses on the coffee table. "Did you milk her yourself?" James took a cookie and dipped it in the glass of milk. "My dad says I'm not old enough. Ollie is my best friend. Would you like to meet her?" "I'd love to meet Ollie." James stood up and brushed cookie crumbs from his slacks. "Some of my best friends growing up were cows." James followed Jenny to the barn and Cassie pored over brochures and marketing plans with John and Selma. She liked the design of their butter containers: ceramic pots with black-and-white labels and a cow's hoofprint on the bottom. "And I love the idea of selling your milk in reusable glass bottles." Cassie put down her pen. "We'll have a whole fridge of milk in colored bottles. And we'll put a display of the butter pots next to the bread oven. Customers can sample fresh baked bread with churned butter.

A dozen or so guests gathered in the conservatory for breakfast. The sweet scent of jasmine perfumed the air and an aviary of lemon yellow canaries sang for them. They drank fresh-squeezed juice that smelled like orange blossoms and spooned perfect bites of soft-boiled eggs from fragile shells. White sunlight poured through the glass dome above their heads like an affirmation from heaven, and a constant breeze blew over them as though fanned by invisible servants. Beyond the open doors stretched emerald lawn. Beyond the lawn, the ocean, blue as a robin's egg.

A tight, hard lump in her throat kept Victoria from speaking. Witnessing the love and raw pain in Samiran’s eyes struck a chord deep within her soul. She couldn’t imagine losing Ramsay. Her bear took her by the hand and squeezed, renewing her pain with a fresh wave of tears as she mourned the fate of the two lovers before them. Why

Tinkerbells Lemon cupcakes with raspberry buttercream frosting rolled in pink sugar. 1 cup (2 sticks) unsalted butter, softened 2 cups granulated sugar, divided 4 extra large eggs, at room temperature ⅓ cup grated lemon zest (6 to 8 large lemons) 3 cups flour ½ teaspoon baking powder ½ teaspoon baking soda 1 teaspoon salt ¼ cup freshly squeezed lemon juice ¾ cup buttermilk, at room temperature 1 teaspoon pure vanilla extract Preheat the oven to 350 degrees. Cream the butter and 2 cups granulated sugar until fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, one at a time, and the lemon zest. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine the lemon juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Use an ice cream scoop to fill paper-lined cupcake pan. Bake 20 minutes. Makes 24. Raspberry Buttercream Use previous buttercream recipe, but instead of milk and vanilla, use a half cup of fresh raspberries. Be sure to wash and dry raspberries thoroughly before mixing them in. Roll the cupcakes in pink decorating sugar before the buttercream has set.

Mojito A dense, golden cupcake flavored with lime zest and dried mint leaves, and topped with a rum-flavored icing. ½ cup sugar 1½ cups flour ¼ teaspoon salt 2 teaspoons baking powder ¼ cup melted butter 1 beaten egg 1 cup milk 1 lime, juice and zest 2 teaspoons dried spearmint leaves Preheat the oven to 350 degrees. Sift the dry ingredients together in a big bowl. Melt the butter and add the beaten egg to it. Add that to the dry ingredients, then stir in the milk until smooth. Zest half of a lime, and add it to the bowl. Squeeze in the juice of half the lime as well. Add the dried spearmint leaves to the batter, mixing well. Bake for 16-20 minutes or until it springs back to the touch. Makes 12. Rum-Flavored Buttercream Frosting Use previous buttercream recipe but substitute rum extract for vanilla. Garnish with candied spearmint leaf, fresh mint leaf, or lime wedge.

The most popular Mediterranean tomato salad, found from Spain to Turkey, is a combination of roughly cut chunks of tomato tossed in a bowl with small pieces of sweet onion (a red salad onion will do nicely, although a specialty onion like the Vidalia is a special treat here), dressed with a good fruity olive oil and some freshly squeezed lemon (or lime) juice, and that grinding of pepper. This, too, should be put aside for an hour or so to let the flavors mingle … and salted only at the last moment.

I sipped freshly squeezed orange juice as I sat on the veranda of the most beautiful resort I’d ever visited in my life, reading a reverse harem book on my Kindle.

Ramón examined the plate carefully and even lifted it to smell the tacos. There was no fishy scent at all---just a heavenly aroma of ocean mixed with heat. A crispy, yet not greasy, corn tortilla enveloped the fried and battered fish, garnished with lime, avocado, crema, cabbage, and pico de gallo, which was as fresh as his beloved abuela's salsa. Ramón squeezed lime on the taco, raised it to his mouth, and took the first bite. The crunch of the cabbage contrasted with the soft avocado. But the real star was the fish. Crispy, spicy, and delicious. The buttery flesh melted in his mouth. Ramón devoured both tacos in a matter of minutes.

TIP: Squeezing fresh lemon juice or adding a few tablespoons of apple cider vinegar to your water is a simple and effective way to immediately alkalize your system. And it’s very effective in combating the onset of head colds and the flu.

We squeezed around the long table. I sat across from Nancy and Harry Reid,

grapefruit margarita at Colonel Teddy’s Tiki Bar on Siesta Key: Take a fresh habañero pepper, cut it in half, and then steep it in three ounces of Pueblo Viejo tequila. Next, add an ounce of freshly squeezed lime juice, an ounce of freshly squeezed grapefruit juice, and then one ounce of simple syrup plus a couple handfuls of crushed ice. Cover and shake it for no less than thirty seconds and then immediately pour it, ice and all, into a mason jar with a salted rim, garnished with a wedge of key lime or meyer lemon or both.

SAUSAGE PAPPARDELLE FENNEL SEEDS, CHIANTI, GARLIC, TOMATO & PARSLEY SERVES 1 | TOTAL 14 MINUTES 4½ oz fresh lasagne sheets 1 clove of garlic ½ a bunch of Italian parsley (½ oz) 1 pork or veggie sausage 1 teaspoon fennel seeds Chianti or other Italian red wine ¾ cup passata (strained tomatoes) Parmesan cheese, for grating Boil the kettle. Cut the lasagne sheets lengthways into 1¼-inch strips to make pappardelle. Peel and finely slice the garlic. Finely chop the top leafy half of the parsley, then the stalks, keeping them separate. Put an 11-inch frying pan on a high heat. Once hot, put a little drizzle of olive oil into the pan, then squeeze the sausagemeat out of the skin into the pan, breaking it up with your spoon (if using a veggie sausage, crumble or slice). Fry and stir for 2 minutes, then add the garlic, parsley stalks and fennel seeds. Once lightly golden, add a good splash of red wine, let it cook away, then add the passata and scatter the pasta into the pan. Carefully pour in enough boiling kettle water to just cover the pasta – about 1¼ cups. Let it bubble away for 4 minutes, or until the pasta has absorbed most of the water and you’ve got a nice rich sauce, stirring regularly and loosening with an extra splash of water, if needed. Turn the heat off, stir in the parsley leaves, then season to perfection. Finish with a grating of Parmesan and a kiss of extra virgin olive oil, if you like.

this restaurant runs on U.S.D.A. organic, freshly squeezed unicorn farts.  It’s fucking amazing.

Speckled brown eggs that the farmer promised had been laid just that morning, two dark loaves of sourdough that crackled when I squeezed them gently. Meaty bacon from happy pigs, a chunk of salmon glowing coral and smelling like the sea. Little waxy potatoes firm to my touch, dirt-skinned onions, bouquets of fresh herbs. As I inhaled the scent of a bunch of rosemary, hot dusty summer captured in its needles, I felt my worries loosen their grip on me for a second, pleasure taking their place.

Okinawan Glazed Greens TOTAL COOK TIME: 10 MINUTES | MAKES 4 SERVINGS Okinawan centenarians generally eat greens, often grown in the nutrient-rich soil of their year-round gardens, every day for most of their lives. The greens are used for cooking, and the herbs for both medicinal and culinary purposes. Besides being a continuous source of fresh vegetables, gardening is also a source of daily physical activity and exercise with a wide range of motion. The outdoor exposure provides a regular dose of vitamin D from the sun and gardening has been shown in studies to reduce stress and improve overall mood. Use this quick and easy recipe to whip up any type of green vegetable with the probiotic power of miso. You can create variations with green beans, sautéed kale, or bok choy for a delicious side dish. 8 cups chopped greens like spinach, mizuna, or mustard greens ⅓ cup citrus juice (orange or lime) 2 tablespoons white miso 2 tablespoons mirin (sweet rice wine), plus more if needed Parboil the greens by heating water to a boil, adding the greens, and removing after 1 to 2 minutes, once the greens have turned a bright color. Drain greens. Over the sink, lightly squeeze greens between your hands to remove excess water. In a mixing bowl, whisk together citrus juice, white miso, and mirin. Add greens to the bowl and mix with hands. Season to taste with more mirin.

After class, Frankie offered to buy her a freshly-squeezed carrot juice at the smoothie bar across the street. It was a timid offer that Katie politely declined, then surprised Frankie by grabbing her hand and asking, “How about a margarita and some queso instead? I’ve had a day.” That’s when Frankie knew she’d found her person.

My co-ruler will be here momentarily,” he told Kira. She took her sunglasses off as if just remembering she didn’t need them anymore. Her eyes hadn’t flared once after her feeding, and her manner was far more relaxed. He hoped she’d recognize the wisdom of forgoing those plasma bags in the future. Not only would fresh blood taste better and make her stronger, it would also satisfy her hunger more thoroughly. He saw Bones and Cat part through the crowd on the other side of the roller coaster. His co-ruler did not look happy. “Bloody hell, grandsire,” were Bones’s first words as he approached. “You’ve left behind a wreckage of burned bodies, dead vampires, missing persons, threatened Guardians, and video evidence of our race’s existence. Then you go on holiday. You really do have a death wish.” Kira’s jaw dropped. Mencheres gave her hand a squeeze, noticing Bones’s sharp brown gaze follow the gesture.

SHREK Written by William Steig & Ted Elliott SHREK Once upon a time there was a lovely princess. But she had an enchantment upon her of a fearful sort which could only be broken by love's first kiss. She was locked away in a castle guarded by a terrible fire-breathing dragon. Many brave knights had attempted to free her from this dreadful prison, but non prevailed. She waited in the dragon's keep in the highest room of the tallest tower for her true love and true love's first kiss. (laughs) Like that's ever gonna happen. What a load of - (toilet flush) Allstar - by Smashmouth begins to play. Shrek goes about his day. While in a nearby town, the villagers get together to go after the ogre. NIGHT - NEAR SHREK'S HOME MAN1 Think it's in there? MAN2 All right. Let's get it! MAN1 Whoa. Hold on. Do you know what that thing can do to you? MAN3 Yeah, it'll grind your bones for it's bread. Shrek sneaks up behind them and laughs. SHREK Yes, well, actually, that would be a giant. Now, ogres, oh they're much worse. They'll make a suit from your freshly peeled skin. MEN No! SHREK They'll shave your liver. Squeeze the jelly from your eyes! Actually, it's quite good on toast. MAN1 Back! Back, beast! Back! I warn ya! (waves the torch at Shrek.) Shrek calmly licks his fingers and extinguishes the torch. The men shrink back away from him. Shrek roars very loudly and long and his breath extinguishes all the remaining torches until the men are in the dark. SHREK This is the part where you run away. (The men scramble to get away. He laughs.) And stay out! (looks down and picks up a piece of paper. Reads.) "Wanted. Fairy tale creatures."(He sighs and throws the paper over his shoulder.)

The juice was delicious, with the fresh bite and lingering umami of freshly squeezed oranges.