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.

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.

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.

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!

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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)

Look at those women over there, Bella. They haven’t ceased staring at me all night. One would think they’d never seen a fictional character come to life before.” “They and everybody else,” Arabella said impatiently. “But not for— Jackie, are you listening to me?” “And that Baron whatever-his-name-is has winked at me six times. Six! Can you imagine? It is positively diverting.” “Jackie, look at me.” Arabella held a cheaply printed broadsheet. “Have you read this? Part III?” “I have. It is a very satisfying finale.” “Satisfying?” “Everybody ends up just as they should,” she forced herself to say. Arabella squeezed her hand. “This is not like you, darling. He hurt you terribly, and I understand that this ending satisfies that hurt. But you cannot like the stone princess’s fate. Do not tell me you have resigned yourself to it.” “I haven’t, of course. She goes willingly, while I—” “Willingly?” Arabella peered at her. “You haven’t read it, have you?” She pressed the page into her palm. Jacqueline cared nothing that at least a dozen pairs of eyes were on her as she uncreased the paper and yet again forced her misery behind the blockade of pride and confidence she had erected. If they must all see her read it to be satisfied she knew the ending— the ending she had written an hour after telling Duke Tarleton that she could not marry him or any other man— then so be it. But as her eyes scanned the words, she did not recognize them. This was not her writing. The king he swore in fury’s rage His daughter would be wed To warlike man through violent force, And chained to mortal bed. The princess wed; her husband learned The secret of the portal. With axe and club he broke it down, Entrapping her as mortal. The Sun Prince knew not this tragic fate; He waited at the feast. ’Midst song and dance he watched for her, Yet found in them no peace. In silv’ry light he stood upon The brook’s clear bank where once With hands entwined they’d spoke of joy, Yet now came still silence. Days passed to weeks, weeks into months. The princess did not come. He called his heartbreak to the stars, Beneath which they had loved. The trees whispered his sorrow’s grief, The Moon in solace shone, But the prince no comfort would he take Now his mortal maid was gone. His beauty waned; the prince grew weak. His golden luster faded. For it was she who’d brought him life; From her his beauty came. O’er song and feast the dark night crept Upon the desolate shore. Then sending forth his final breath, The Sun Prince was no more. Jacqueline blinked, shedding a tear and marring the freshly printed ink. She swiped a finger beneath her lashes. Before her appeared a linen kerchief. The hand that held it was masculine, strong and familiar. She lifted her head. The Earl of Bedwyr knelt before her upon one knee. His hair was tousled, his coat wrinkled, his cravat hastily tied, and his hand extending the linen was unsteady. His dark eyes spoke something she could not readily believe: hope. “Princess.” His voice was rough. “Don’t let me die.” -Jacqueline, Arabella, & Cam

Look at those women over there, Bella. They haven’t ceased staring at me all night. One would think they’d never seen a fictional character come to life before.” “They and everybody else,” Arabella said impatiently. “But not for— Jackie, are you listening to me?” “And that Baron whatever-his-name-is has winked at me six times. Six! Can you imagine? It is positively diverting.” “Jackie, look at me.” Arabella held a cheaply printed broadsheet. “Have you read this? Part III?” “I have. It is a very satisfying finale.” “Satisfying?” “Everybody ends up just as they should,” she forced herself to say. Arabella squeezed her hand. “This is not like you, darling. He hurt you terribly, and I understand that this ending satisfies that hurt. But you cannot like the stone princess’s fate. Do not tell me you have resigned yourself to it.” “I haven’t, of course. She goes willingly, while I—” “Willingly?” Arabella peered at her. “You haven’t read it, have you?” She pressed the page into her palm. Jacqueline cared nothing that at least a dozen pairs of eyes were on her as she uncreased the paper and yet again forced her misery behind the blockade of pride and confidence she had erected. If they must all see her read it to be satisfied she knew the ending— the ending she had written an hour after telling Duke Tarleton that she could not marry him or any other man— then so be it. But as her eyes scanned the words, she did not recognize them. This was not her writing. The king he swore in fury’s rage His daughter would be wed To warlike man through violent force, And chained to mortal bed. The princess wed; her husband learned The secret of the portal. With axe and club he broke it down, Entrapping her as mortal. The Sun Prince knew not this tragic fate; He waited at the feast. ’Midst song and dance he watched for her, Yet found in them no peace. In silv’ry light he stood upon The brook’s clear bank where once With hands entwined they’d spoke of joy, Yet now came still silence. Days passed to weeks, weeks into months. The princess did not come. He called his heartbreak to the stars, Beneath which they had loved. The trees whispered his sorrow’s grief, The Moon in solace shone, But the prince no comfort would he take Now his mortal maid was gone. His beauty waned; the prince grew weak. His golden luster faded. For it was she who’d brought him life; From her his beauty came. O’er song and feast the dark night crept Upon the desolate shore. Then sending forth his final breath, The Sun Prince was no more. Jacqueline blinked, shedding a tear and marring the freshly printed ink. She swiped a finger beneath her lashes. Before her appeared a linen kerchief. The hand that held it was masculine, strong and familiar. She lifted her head. The Earl of Bedwyr knelt before her upon one knee. His hair was tousled, his coat wrinkled, his cravat hastily tied, and his hand extending the linen was unsteady. His dark eyes spoke something she could not readily believe: hope. “Princess.” His voice was rough. “Don’t let me die.” -Jacqueline, Arabella, & Cam

Shuck Corn Cleanly Getting rid of that silk can be tedious business. Slice off the stalk one inch above the last row of kernels. Microwave for two to four minutes (add time to this for multiple ears). Then gently shake and squeeze the husk (wear an oven mitten—it will be hot) until the corn slides out. The steam will separate threads from the kernels, and you’ll have a freshly cooked cob.

Even at a distance, he recognized Emma sprawled headlong in the street, and he broke into a run. The road was empty, so was the boardwalk. He knelt beside her and helped her sit up. “Emma . . . honey, are you okay?” Tears streaked her dusty cheeks. “I-I lost my Aunt Kenny, and”—she hiccupped a sob—“m-my mommy’s gone.” Her face crumpled. “Oh, little one . . . come here.” He gathered her to him, and she came without hesitation. He stood and wiped her tears, and checked for injuries. No broken bones. Nothing but a skinned knee that a little soapy water—and maybe a sugar stick—would fix right up. “Shh . . . it’s okay.” He smoothed the hair on the back of her head, and her little arms came around his neck. A lump rose in his throat. “I won’t let anything happen to you.” Her sobs came harder. “Clara fell down too, Mr. Wyatt.” She drew back and held up the doll. “She’s all dirty. And she stinks.” Wyatt tried his best not to smile. Clara was indeed filthy. And wet. Apparently she’d gone for a swim in the same mud puddle Emma had fallen in. Only it wasn’t just mud, judging from the smell. “Here . . .” He gently chucked her beneath the chin. “Let’s see if we can find your Aunt Kenny. You want to?” The little girl nodded with a hint of uncertainty. “But I got my dress all dirty. She’s gonna be mad.” Knowing there might be some truth to that, he also knew Miss Ashford would be worried sick. “Do you remember where you were with Aunt Kenny before you got lost?” Emma shook her head. “I was talkin’ to my friend, and I looked up . . .” She sniffed and wiped her nose with the back of her hand. “And Aunt Kenny was gone.” Wyatt knew better than to think it was McKenna Ashford who had wandered away. “We’ll find her, don’t you worry.” “Clara’s dress is dirty like mine, huh?” She held the doll right in front of his face. Wyatt paused, unable to see it clearly. Easily supporting Emma’s weight, he took Clara and did his best to wipe the dirt and mud from the doll’s dress and its once-yellow strands of hair. His efforts only made a bigger mess, but Emma’s smile said she was grateful. “She likes you.” Emma put a hand to his cheek, then frowned. “Your face is itchy.” Knowing what she meant, he laughed and rubbed his stubbled jaw. He’d bathed and shaved last night in preparation for church this morning, half hoping he might see McKenna and Emma there. But they hadn’t attended. “My face is itchy, huh?” She squeezed his cheek in response, and he made a chomping noise, pretending he was trying to bite her. She pulled her hand back, giggling. Instinctively, he hugged her close and she laid her head on his shoulder. Something deep inside gave way. This is what it would have been like if his precious little Bethany had lived. He rubbed Emma’s back, taking on fresh pain as he glimpsed a fragment of what he’d been denied by the deaths of his wife and infant daughter so many years ago. “Here, you can carry her.” Emma tried to stuff Clara into his outer vest pocket, but the doll wouldn’t fit. Wyatt tucked her inside his vest instead and positioned its scraggly yarn head to poke out over the edge, hoping it would draw a smile. Which it did.

No. No pulp,” I insisted. “What are you talking about?” Charlie looked outraged. “Fresh squeezed is the best.” “No. You shouldn’t have to chew your juice.” I shuddered. “Pulp is disgusting.

Tilapia with Mango Salsa   INGREDIENTS: 1/3 cup extra-virgin olive oil 1 tablespoon lemon juice 1 tablespoon minced fresh parsley 1 clove garlic, minced 1 teaspoon dried basil 1 teaspoon ground black pepper 1/2 teaspoon salt 2 (6 ounce) tilapia fillets 1 large ripe mango, peeled, pitted and diced 1/2 red bell pepper, diced 2 tablespoons minced red onion 1 tablespoon chopped fresh cilantro 1 jalapeno pepper, seeded and minced 2 tablespoons lime juice 1 tablespoon lemon juice salt and pepper to taste   INSTRUCTIONS: ●Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a re-sealable plastic bag. ●Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. ●Marinate in the refrigerator for 1 hour. ●Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. ●Add the lime juice and 1 tablespoon of lemon juice, and toss well. ●Season to taste with salt and pepper, and refrigerate until ready to serve. ●Preheat an outdoor grill for medium-high heat, and lightly oil grate. ●Remove the tilapia from the marinade, and shake off excess. ●Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. ●Serve the tilapia topped with mango salsa. ●Enjoy!

The best honey comes from a source you know, and is processed without heat. Raw, unfiltered honey retains its royal jelly, bee pollen and propolis—three major sources of antioxidants, vitamins and minerals. 1 cup of locally produced, raw organic honey 1 cup fresh squeezed lemon juice Additional water, about 2 cups 2-½ cups water Ice cubes or crushed ice 1 tablespoon dried culinary lavender Combine honey and 2-½ cups of water in a saucepan and bring to a boil, stirring to dissolve the honey. When the mixture reaches a boil, stir in the lavender and remove from heat. Let the mixture steep for 20 minutes. Strain the lavender from the liquid, then add the fresh lemon juice and an additional 2 cups of water. Use sparkling water if you wish. Pour into glasses full of ice and serve, garnished with a sprig of lavender or mint. [Source: Original]

1. If postmodern thought has tried to gag God, unsuccessfully, by its radical hermeneutics and its innovative epistemology, the church is in danger of gagging God in quite another way. The church in Laodicea, toward the end of the first century, thought of itself as farsighted, respectable, basically well off. From the perspective of the exalted Christ, however, it was blind, naked, bankrupt. The nearby town of Colossae enjoyed water that was fresh and cold, and therefore useful; the nearby town of Hierapolis enjoyed hotsprings where people went to take the cure: its water, too, was useful. But Laodicea’s foul water was channeled in through stone pipes, and it was proverbial for its nauseating taste. The church had become much like the water it drank: neither hot and useful, nor cold and useful, but merely nauseating. Jesus is prepared to spue this church out of his mouth (Rev. 3:16). This church makes the exalted Jesus gag. I cannot escape the dreadful feeling that modern evangelicalism in the West more successfully effects the gagging of God, in this sense, than all the postmodernists together, in the other sense. 2. This calls for repentance. The things from which we must turn are not so much individual sins—greed, pride, sexual promiscuity, or the like, as ugly and as evil as they are—as fundamental heart attitudes that squeeze God and his Word and his glory to the periphery, while we get on with religion and self-fulfillment. 3. At issue is not only what we must turn from, but also what we must turn to: We will not be able to recover the vision and understanding of God’s grandeur until we recover an understanding of ourselves as creatures who have been made to know such grandeur. This must begin with the recovery of the idea that as beings made in God’s image, we are fundamentally moral beings, not consumers, that the satisfaction of our psychological needs pales in significance when compared with the enduring value of doing what is right. Religious consumers want to have a spirituality for the same reason that they want to drive a stylish and expensive auto. Costly obedience is as foreign to them in matters spiritual as self-denial is in matters material. In a culture filled with such people, restoring weight to God is going to involve much more than simply getting some doctrine straight; it’s going to entail a complete reconstruction of the modern self-absorbed pastiche personality.94 4. It follows that teachers and preachers in seminaries and churches must be people “for whom the great issue is the knowledge of God,”95 whatever their area of specialization might be. Preachers and teachers who do not see this point and passionately hold to it are worse than useless: they are dangerous, because they are diverting.

The Bancroft Peach Bellini 2 ripe peaches, seeded and diced 1 tablespoon freshly squeezed lemon juice 1 teaspoon sugar 1 bottle chilled Prosecco sparkling wine Directions Place the peaches, lemon juice, and sugar in the bowl of a food processor fitted with a steel blade and process until smooth. Press the mixture through a sieve, and discard the peach solids in the sieve. Place two tablespoons of the peach puree into each champagne glass and fill with cold Prosecco. Serve immediately. Hawaiian BBQ Short Ribs 1 package pork spare ribs 4 tablespoons of your favorite brand of dry rib rub 1 cup light brown sugar 2 cups Welch’s Essentials Orange, Pineapple, Apple Juice Cocktail 1 16-ounce can chunked pineapple, with its juice 4 tablespoons light yellow mustard 1 cup Hawaiian BBQ sauce Directions Sprinkle both sides of the spare ribs with dry rib rub and light brown sugar.

A family of moles had been hibernating all winter. One spring morning, they woke up, and the father mole stuck his head out of the hole and looked around at the sunshine and flowers. “Mother Mole!” he called back down the hole. “Come up here! I can smell honey, freshly-made honey!” Mother Mole ran up and squeezed in next to him. “That’s not honey,” she says, “that’s maple syrup! I can smell maple syrup!” The baby mole is still stuck down in the hole, sulking. “I can’t smell anything down here but molasses...

Wade drops down off his bed—a bed handmade by a local boy down the road, a real autistic type who doesn’t do well with people but can make a set of fresh-cut logs sing beneath saw and sandpaper. He groans and winces. He’s old now, and feels the movements of the morning especially keenly; often he feels like a beater car that takes a while to start up. But this, this has him starting up—regardless of the arthritis squeezing his knees and the popcorn crackle of his back.

I had no idea what “mira” meant. But the boy was holding a baseball bat in a distinctly threatening manner, and I understood immediately what was happening to us. We were being robbed. Damned if I can remember my friend’s name, but we were two white kids in the park. The other boys were Puerto Rican. Our patch of the city was still teeming with thousands of white ethnic families like the Kellys—Irish, Jews, Italians, assorted eastern and northern Europeans, all living on top of each other. But the neighborhood was just getting its first wave of Puerto Ricans. Even an eight-year-old could sense fresh tension on the sidewalks and in the parks. No one flashed a knife or a gun that day. The baseball bat was more than enough to grab my attention. One of the older boys reached his hands around my neck and started squeezing. I could feel other hands reaching into my pockets. I had no money. No one had cell phones or other electronic devices back then. As I gasped for oxygen and my eyes began to bulge, I stole a glance at my friend, who looked just as terrified as I was. The boys were rifling through his pockets too. The next thing I heard was someone saying “zapatos.” A couple of boys shoved us down on the path, while others yanked at our shoes. Barely pausing to untie the laces, they pulled the shoes right from our feet, then ran off into the park. Neither of us was hurt in the robbery, except for our sense of security and our city-kid pride. But it was a genuinely rattling experience, one that stuck with me and made me empathetic to crime victims for the rest of my life: New York’s future police commissioner and his third-grade classmate walking forlornly home across West Ninety-First Street with nothing but dirty white socks on their feet.

SIMPLE CANNABUTTER This is an easy, quick way to infuse cannabis into butter on your stove top. Be sure to use salted butter since it has a higher smoke point, and don’t leave your saucepan unattended! You can make this cannabutter relatively quickly, and use it in any of the recipes in this book. MAKES ½ CUP ½ cup (1 stick) salted butter* ¼ ounce cannabis buds, finely ground *To make cannamargarine, simply substitute margarine for butter in this recipe. 1. Melt the butter on low heat in a saucepan. Add the ground buds, and simmer on low heat for 45 minutes, stirring frequently. 2. Strain the butter into a glass dish with a tight-fitting lid. Push the back of a spoon against the plant matter, and smash it against the strainer to squeeze out every drop of butter available. When you’re done, discard the plant matter. 3. Use your cannabutter immediately, or refrigerate or freeze until it is time to use. You can easily scale this recipe up for larger batches of cannabutter. 1 pound of butter (4 sticks) can absorb 1 ounce of cannabis, but you may want to simmer for up to 60 minutes. Drizzle this cannabutter over freshly cooked pasta or popcorn for instant satisfaction. Reserve large batches in the fridge or freezer for use in recipes. Note: For medical patients, I would recommend using 2 ounces of cannabis for each pound of butter, effectively making a double-strength cannabutter.

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

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.)

HONEY MUSTARD VINAIGRETTE You can alter this basic recipe by adding any of the following ingredients: ½ teaspoon sweet paprika, 1 teaspoon grated lemon or orange peel, or 1 teaspoon dried herbs, such as tarragon, basil, mint, or oregano. If you prefer fresh herbs, use 1 tablespoon of the finely chopped leaves. TOTAL TIME: 5–10 MINUTES YIELD: 1½ CUPS ¼ cup vinegar of your choice 1–2 tablespoons freshly squeezed lemon juice, lime juice, or orange juice 1 tablespoon honey 1–2 garlic cloves, finely minced or pushed through a garlic press 1 tablespoon prepared mustard or 1 teaspoon powdered mustard ¾ teaspoon salt, or more or less to taste Freshly ground black pepper to taste 1 cup extra virgin olive oil, preferably unfiltered Combine all ingredients except the oil and mix until well blended. You can beat with a spoon or wire whisk or blend for ten seconds in a food processor on medium-high speed. Then add the oil in a thin drizzle, whisking constantly. If you’re using a food processor, process on medium speed as you add the oil. Pour enough dressing over the salad to coat the greens, but not so much that it pools in the bottom of the salad bowl. Store in the refrigerator for up to two weeks. Bring to room temperature before using.

CAKE whole black peppercorns whole cloves whole cardamom 1 cinnamon stick 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 3 large eggs 1 large egg yolk 1 cup sour cream 1½ sticks (6 ounces) unsalted butter, at room temperature 1 cup sugar 2 large pieces fresh ginger root (¼ cup, tightly packed, when finely grated) zest from 2 to 3 oranges (1½ teaspoons finely grated) Preheat oven to 350°F. Butter and flour a 6-cup Bundt pan. Grind your peppercorns, cloves, and cardamom and measure out ¼ teaspoon of each. (You can use pre-ground spices, but the cake won’t taste as good.) Grind your cinnamon stick and measure out 1 teaspoon. (Again, you can use ground cinnamon if you must.) Whisk the flour with the baking powder, baking soda, spices, and salt in a small bowl. In another small bowl, whisk the eggs and egg yolk into the sour cream. Set aside. Cream the butter and sugar in a stand mixer until the mixture is light, fluffy, and almost white. This should take about 3 minutes. Grate the ginger root—this is a lot of ginger—and the orange zest. Add them to the butter/sugar mixture. Beat the flour mixture and the egg mixture, alternating between the two, into the butter until each addition is incorporated. The batter should be as luxurious as mousse. Spoon batter into the prepared pan and bake for about 40 minutes, until cake is golden and a wooden skewer comes out clean. Remove to a rack and cool in the pan for 10 minutes. SOAK ½ cup bourbon 1½ tablespoons sugar While the cake cools in its pan, simmer the bourbon and the sugar in a small pot for about 4 minutes. It should reduce to about ⅓ cup. While the cake is still in the pan, brush half the bourbon mixture onto its exposed surface (the bottom of the cake) with a pastry brush. Let the syrup soak in for a few minutes, then turn the cake out onto a rack. Gently brush the remaining mixture all over the cake. GLAZE ¾ cup powdered sugar, sifted or put through a strainer 5 teaspoons orange juice Once the cake is cooled, mix the sugar with the orange juice and either drizzle the glaze randomly over the cake or put it into a squeeze bottle and do a controlled drizzle. AUTHOR’S NOTE This is a work of fiction.

They were children of parents who’d acted grotesquely, some might say violently, toward them, even when they were fairly little, and when, in their early thirties, they met and began sharing confidences, their discovery of this common ground—for that was how she thought of it—seemed to her a great, welcome solace. At last! she thought more than once during the weeks and months after they’d started going to bed together—always at friends’ places, because they were both in transitional periods and didn’t have anywhere comfortably private; she was saving money by sleeping on a foldout sofa in the living room of a one-bedroom apartment in the East Twenties that she shared with her friend Susan, while he, also recently forced to cut expenses, was installed uptown in a rented room in the apartment of an older, intimidating former co-worker, also named Susan. At last! Jennifer said to herself many times before falling asleep after sex in some friend’s or friend of a friend’s freshly changed bed. Then she would squeeze his hand.

From certain turns of phrase I understood that he’d spoken with his aunt and that we were left with some remote hope; my agitation was so strong that I couldn’t control myself, and in a moment my face was bathed in tears. Glafira Vasilevna, in spite of her simplicity and shortsightedness, seemed to understand that we loved each other; upon seeing my tears, she also began weeping and, without a word, without interrogations or rationalizations, embraced me silently and squeezed my hand. Her display of sympathy suddenly eased my soul – I sobbed and threw my arms around her neck. God forbid, my friends, God forbid that anyone should experience such hopeless grief oppressing the soul without someone’s tears of sympathy, someone’s hand squeezing yours, someone’s supportive look speaking directly to your heart. I experienced all this; in that moment the tears of a woman so different in upbringing, intelligence, and morality, a simple, uneducated, but good woman – suddenly infused warmth into my frozen heart, provided fresh energy to my character, and new strength to endure further, probably painful, torments. Yes, sympathy is a great thing, a sacred thing; may God bless thrice all those who provide it sincerely and warmly to a suffering being crushed by life and other people.

Advice to Myself from Chelsea to Chelsea Be reckless when it matters most. Messy incomplete. Belly laugh. Love language. Be butterfly stroke in a pool of freestylers. Fast & loose. You don’t need all the right moves all the time. You just need limbs wild. Be equator. Lava. Ocean floor, the neon of plankton. Be unexpected. The rope they lower to save the other bodies. Be your whole body. Every hiccup & out of place. Elastic girl. Be stretch moldable. Be funk flexible. Free fashionable. Go on. Be hair natural. Try & do anything, woman. What brave acts like on your hips. Be cocky at school. Have a fresh mouth. Don’t let them tell you what’s prim & proper. Not your ladylike. Don’t be their ladylike. Their dress-up girl. Not their pretty. Don’t be their bottled. Saturated. Dyed. Squeezed. SPANXed. Be gilded. Gold. Papyrus. A parakeet’s balk & flaunt. Show up uninvited. Know what naked feels like. Get the sweetness. Be the woman you love. Be tight rope & expanse. Stay hungry. Be a mouth that needs to get fed. Ask for it. Stay alert—lively—alive & unfettered. Full on it all. Say yes when it matters. Be dragonfish. Set all the fires. Be all the woman they warned you against being. Be her anyway.

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.

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.

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

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.

For the past three months, she'd been sticking rigorously to her diet. She ate an apple and a spoonful of peanut butter for breakfast, a salad with grilled chicken breast for lunch, and a Lean Cuisine for dinner. At work, she avoided the carb-heavy staff meals. One of the sous-chefs was always happy to roast her some chicken breast or salmon. She'd chew spearmint gum while she cooked, and allow herself just a taste of even her favorite dishes. At bedtime, after her mom had gone to bed, she would sneak into the kitchen to slug down a shot of the vodka that she kept in the freezer, with a squeeze of fresh lime. Without that final step, she faced a night lying in bed, listening to her mom snuffling and sighing and sometimes weeping through the thin bedroom door, tormented by thoughts of everything she wanted to eat, when she started eating again: brownies with caramel swirled on top, and a sprinkling of flaky sea salt on top of that. Spicy chicken wings; garlic with pea shoots; spicy tofu in sesame honey sauce, curried goat- from the Jamaican place she'd discovered- over rice cooked with saffron. Vanilla custard in a cake cone, topped with a shower of rainbow sprinkles; eclairs; sugar cookies dusted with green and red; and hot chocolate drunk in front of a fire.

I'm a city boy. I was born and raised in a fairly large city of three million people. One of the reasons I could remain for years on the run was that I love big cities, and feel completely confident and comfortable in them. The full range of a city boy's suspicion and dread of the country rose up in me when I held that glass of freshly squeezed milk. It was warm to the touch. It smelled of the cow. There seemed to be things floating in the glass. I hesitated. I had the sense that Louis Pasteur was standing just behind me, looking over my shoulder at the glass. I could hear him. Er, I would boil that milk first, Monsieur, if I were you... I swallowed prejudice, fear, and the milk all at once, gulping it down as quickly as possible. The taste was not as bad as I'd expected it to be—creamy and rich, and with a hint of dried grasses within the bovine, after-taste.

Peanut-Lime Dressing Makes about 1 3/4 cups 1/4 cup freshly squeezed lime juice 1 tablespoon fish sauce 1 tablespoon rice wine vinegar 1 teaspoon soy sauce 1 tablespoon finely grated ginger 1/4 cup peanut butter 1/2 jalapeño pepper, stemmed and sliced 3 tablespoons neutral-tasting oil 1 garlic clove, sliced Optional: 1/4 cup coarsely chopped cilantro leaves Place all the ingredients in a blender or food processor and blend until smooth. Thin with water to desired consistency—leave it thick to use as a dip, and thin it out to dress salads, vegetables, or meat. Taste with a leaf of lettuce, then adjust salt and acid as needed. Refrigerate leftovers, covered, for up to 3 days. Ideal for cucumbers, rice or soba noodles, romaine, and serving alongside grilled or roasted chicken, steak, or pork.

I don’t use these tools to “work out” per se; I use them for movement snacks—short, unplanned movement sessions, often only lasting a minute or two. I squeeze and bend the Flexbar as I’m reading emails or thinking through a problem. I hang from the TRX strap when my shoulders feel tight. I stretch my back against the yoga wheel after sitting for long periods. And I use the exercise bands and kettlebells randomly throughout the day to get some blood flowing. It not only gives me varied movement that I know my body needs, it keeps my mind fresh and my energy levels elevated.

Her smile is that first sip of freshly squeezed orange juice on a morning that I wasn’t ready to face.

What's wrong?" said Milo. This was bad. When Milo asked what's wrong, he did not let go until the question was fully answered. He was like a bulldog. A big, gentle bulldog that clamped down on unexpressed emotions and shook with rabid fury until they'd been ripped free and were dripping wet in his powerful jaws of compassion. "It's nothing," I said, and winced at my error. It's nothing was bloodscent for Milo. Milo's emotional jaws squeezed harder. "Tell us what it is, Sunny Dae." I wrapped my arms around my ears. "Sorry, you guys are breaking up on me." "Not if we're texting," said Milo. Checkmate. I felt Milo's teeth pierce my psychic skin. I sagged limp like fresh kill. I gave in.

Frank’s Recipe for Spiced Hot Toddy (Serving For One) Three table spoonfuls of the best whisky you can find One teaspoonful of honey A squeeze of lemon juice Three cloves A teaspoonful of cinnamon Half a slice of fresh orange A pinch of nutmeg Top up with boiling water Stir with a cinnamon stick and serve in a Russian tea glass.