Fridge Light Quotes

Overeating is the addiction of choice of carers, and that's why it's come to be regarded as the lowest-ranking of all the addictions. It's a way of fucking yourself up while still remaining fully functional, because you have to. Fat people aren't indulging in the "luxury" of their addiction making them useless, chaotic, or a burden. Instead, they are slowly self-destructing in a way that doesn't inconvenience anyone. And that's why it's so often a woman's addiction of choice. All the quietly eating mums. All the KitKats in office drawers. All the unhappy moments, late at night, caught only in the fridge light.

It's kind of like this," Decker said: "You wake up in the middle of the night and you're dying for a glass of milk. So you stumble out of bed, stub your toe in the darkness, scream with pain, and limp your way to the refrigerator. You open it up and the light is brilliant. You're saved. Then you fold back the paper container, open up the milk, take a deep breath, and put it to your lips. Only --- yhrch! --- the milk is spoiled. Sure, you're bummed. You fold the thing close and put it back in the fridge. It's dark again. But as you're making your way to your lonely old bed, you think to yourself, Wait a minute, maybe that milk wasn't so bad. And I am still thirsty? So you do an about-face and go back to the fridge. The light warms you up again. You take a sip and yup, it's still spoiled. That, to me, is the fitting metaphor for most every relationship I've ever been in.

I'm a born entertainer, when I open the fridge and the light comes on, I burst into song.

If one is not meant to have a midnight snack...then why is there a light in the fridge? -One

Morrissey was filled with sudden self-doubt as he shut his fridge door; did the light never go out?

There was another pause, and Gansey realized she’d hung up. He leaned back against the fridge, eyes closed, guilty, comforted, wild, contained. In twenty-four hours, he’d be waiting for this again. You know better you know better you know better “What the hell, man?” Ronan said. Gansey’s eyes flew open just as Ronan hit the lights. He stood in the doorway, headphones looped around his neck, Chainsaw hulking like a tender thug on his shoulder. Ronan’s eyes found the phone by Gansey’s leg, but he didn’t ask, and Gansey didn’t say anything. Ronan would hear a lie in a second, and the truth wasn’t an option. Jealousy had ruined Ronan for the first several months of Adam’s introduction into their group; this would hurt him more than that.

Money burns fast. Knowing that doesn't get easier with age and it's worse when you learn it young. The beauty of childhood is not entirely grasping the cost of living; food just appears in the fridge, you have a roof over your head because everyone does and electricity must be some kind of sorcery, like right out of Harry Potter or something, because who could ever put a price on light? Its that you never really had to think about any of it before. Then one day you find out you've have been walking the razor's edge all along.

We feign disinterest and laugh, and creep into the kitchen some nights, a triangle of light spilled on the floor form the fridge, shoveling cold casseroles, ice cream, jelly, cheese, into our mouths, swallowing without chewing as we listen to the steady, echoing tisk-tisk-tisk of the clock. I have done this. Millions of people have done this. There is an empty space in many of us that gnaws at our ribs and cannot be filled by any amount of food. There is a hunger for something, and we never know quite what it is, only that it is a hunger, so we eat.

Here’s what I’ve got, the reasons why our marriage might work: Because you wear pink but write poems about bullets and gravestones. Because you yell at your keys when you lose them, and laugh, loudly, at your own jokes. Because you can hold a pistol, gut a pig. Because you memorize songs, even commercials from thirty years back and sing them when vacuuming. You have soft hands. Because when we moved, the contents of what you packed were written inside the boxes. Because you think swans are overrated. Because you drove me to the train station. You drove me to Minneapolis. You drove me to Providence. Because you underline everything you read, and circle the things you think are important, and put stars next to the things you think I should think are important, and write notes in the margins about all the people you’re mad at and my name almost never appears there. Because you make that pork recipe you found in the Frida Khalo Cookbook. Because when you read that essay about Rilke, you underlined the whole thing except the part where Rilke says love means to deny the self and to be consumed in flames. Because when the lights are off, the curtains drawn, and an additional sheet is nailed over the windows, you still believe someone outside can see you. And one day five summers ago, when you couldn’t put gas in your car, when your fridge was so empty—not even leftovers or condiments— there was a single twenty-ounce bottle of Mountain Dew, which you paid for with your last damn dime because you once overheard me say that I liked it.

May we forget. It's a pity that the things we learn in crisis are all to be found on fridge magnets and greeting cards: seize the day, savour the moment, tell your love— May we live long enough to despise clichés again, may we heal enough to take for granted sky and water and light, because the state of blind gratitude for breath and blood is not a position of intelligence.

Stolen Moments What happened, happened once. So now it’s best in memory—an orange he sliced: the skin unbroken, then the knife, the chilled wedge lifted to my mouth, his mouth, the thin membrane between us, the exquisite orange, tongue, orange, my nakedness and his, the way he pushed me up against the fridge— Now I get to feel his hands again, the kiss that didn’t last, but sent some neural twin flashing wildly through the cortex. Love’s merciless, the way it travels in and keeps emitting light. Beside the stove we ate an orange. And there were purple flowers on the table. And we still had hours. Kim Addonizio, What Is This Thing Called Love: Poems. (W. W. Norton & Company; unknown edition, August 17, 2005)

Hey, if we weren’t meant to late night snack then there wouldn’t be a light in the fridge!” “True,

You're the Light In My Fridge

It was precisely midnight when he stepped through the door. Taylor had said he wanted everyone in the Incident Room an hour before first light the next day, but Perez wasn't ready for sleep. As he switched on the kettle to make tea, he remembered he hadn't eaten since lunchtime and stuck sliced bread under the grill, fished margarine and marmalade from the fridge. He'd have breakfast now, save time in the morning.

In the first scenario what the parent did was to tell the child that it was clever and that the parent was proud of it because of what the child had achieved. In other words, implying that the child’s worth is dependent on the painting. Then the parent went on to tell the child that they wanted to let the world know by putting the picture on the fridge door. The message to the child was: ‘It is what you can achieve in life that will make you worthy. It is what you do that will make others see you in a good light.

RAYMONDE: Do you remember fridges? DIALLO: Of course. It's been a while since I've seen one used for anything other than shelving space. RAYMONDE: And they had light inside as well as cold, right? I'm not just imagining this? DIALLO: They had light inside.

Oh I could be out, rollicking in the ripeness of my flesh and others’, could be drinking things and eating things and rubbing mine against theirs, speculating about this person or that, waving, indicating hello with a sudden upward jutting of my chin, sitting in the backseat of someone else’s car, bumping up and down the San Francisco hills, south of Market, seeing people attacking their instruments, afterward stopping at a bodega, parking, carrying the bottles in a paper bag, the glass clinking, all our faces bright, glowing under streetlamps, down the sidewalk to this or that apartment party, hi, hi, putting the bottles in the fridge, removing one for now, hating the apartment, checking the view, sitting on the arm of a couch and being told not to, and then waiting for the bathroom, staring idly at that ubiquitous Ansel Adams print, Yosemite, talking to a short-haired girl while waiting in the hallway, talking about teeth, no reason really, the train of thought unclear, asking to see her fillings, no, really, I’ll show you mine first, ha ha, then no, you go ahead, I’ll go after you, then, after using the bathroom she is still there, still in the hallway, she was waiting not just for the bathroom but for me, and so eventually we’ll go home together, her apartment, where she lives alone, in a wide, immaculate railroad type place, newly painted, decorated with her mother, then sleeping in her oversized, oversoft white bed, eating breakfast in her light-filled nook, then maybe to the beach for a few hours with the Sunday paper, then wandering home whenever, never- Fuck. We don't even have a baby-sitter.

When a woman is leaving her man, when a woman finally decides her departure, Does she still need to water the plants everyday? Does she still need to wash his shirts, socks and jeans? Check all his pockets before washing them? Does she still need to cook food every evening before he comes back? Or just leave everything uncooked in the fridge? Like those days when he was a bachelor? Does she still need to wash the dishes, and sweep the floor? Does she still kiss him? When he comes back through the evening door? Does she still want to make love with hi,? Does she, or will she cry, when she feels her body needs somebody to cover it and warm it, but not this one, the one lies beside hers? Does she, or will she say, I am leaving you, on a particular day? Or at a particular time? Or in a particular moment? Does she, or will she hire a car or a taxi, to take all her things before he understands what is happening? Does she, or will she cry, cry loudly, when she starts leading her lead to a new life, a life without anybody waiting for her and without anybody lighting a fire for her?

Men can be such idiots. They can't do anything around the house without making a ton of noise, not even close the fridge or turn the lights on. They can't take care of anyone else. They can't even take care of themselves. They won't do anything for their kids or their families if it means sacrificing their own comfort, but they go out in the world and act all big, like I'm such a good dad, such a provider. Idiots. This guy was unable to take any kind of criticism.

When I go downstairs, Pop has just lifted the metal door that covers the storefront. It rattles on its way up and sends light all through everything, the deli case and the floor I mopped till it shone last night before closing. I go to get the chopped liver and the whitefish from the walk-in fridge, shielding my hands with a second skin of latex, then scoop them into the containers. I slice up onions and lettuce and tomatoes. I set out orange-pink lox on a platter and lay down a sheet of saran wrap over it.

Cat stands at the fridge, Cries loudly for milk. But I've filled her bowl. Wild cat, I say, Sister, Look, you have milk. I clink my fingernail Against the rim. Milk. With down and liver, A word I know she hears. Her sad miaow. She runs To me. She dips In her whiskers but Doesn't drink. As sometimes I want the light on When it is on. Or when I saw the woman walking toward my house and I thought there's Frances. Then looked in the car mirror To be sure. She stalks The room. She wants. Milk Beyond milk. World beyond This one, she cries.

2½ cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches) ¼ cup finely minced peeled fresh ginger ¼ cup grapeseed or other neutral oil 1½ teaspoons usukuchi (light soy sauce) ¾ teaspoon sherry vinegar ¾ teaspoon kosher salt, or more to taste Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. Though it’s best after 15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it’s stirred together up to a day or two in the fridge. Use as directed, or apply as needed.

. . . waves of desert heat . . . I must’ve passed out, because when I woke up I was shivering and stars wheeled above a purple horizon. . . . Then the sun came up, casting long shadows. . . . I heard a vehicle coming. Something coming from far away, gradually growing louder. There was the sound of an engine, rocks under tires. . . . Finally it reached me, the door opened, and Dirk Bickle stepped out. . . . But anyway so Bickle said, “Miracles, Luke. Miracles were once the means to convince people to abandon reason for faith. But the miracles stopped during the rise of the neocortex and its industrial revolution. Tell me, if I could show you one miracle, would you come with me and join Mr. Kirkpatrick?” I passed out again, and came to. He was still crouching beside me. He stood up, walked over to the battered refrigerator, and opened the door. Vapor poured out and I saw it was stocked with food. Bickle hunted around a bit, found something wrapped in paper, and took a bottle of beer from the door. Then he closed the fridge, sat down on the old tire, and unwrapped what looked like a turkey sandwich. He said, “You could explain the fridge a few ways. One, there’s some hidden outlet, probably buried in the sand, that leads to a power source far away. I figure there’d have to be at least twenty miles of cable involved before it connected to the grid. That’s a lot of extension cord. Or, this fridge has some kind of secret battery system. If the empirical details didn’t bear this out, if you thoroughly studied the refrigerator and found neither a connection to a distant power source nor a battery, you might still argue that the fridge had some super-insulation capabilities and that the food inside had been able to stay cold since it was dragged out here. But say this explanation didn’t pan out either, and you observed the fridge staying the same temperature week after week while you opened and closed it. Then you’d start to wonder if it was powered by some technology beyond your comprehension. But pretty soon you’d notice something else about this refrigerator. The fact that it never runs out of food. Then you’d start to wonder if somehow it didn’t get restocked while you slept. But you’d realize that it replenished itself all the time, not just while you were sleeping. All this time, you’d keep eating from it. It would keep you alive out here in the middle of nowhere. And because of its mystery you’d begin to hate and fear it, and yet still it would feed you. Even though you couldn’t explain it, you’d still need it. And you’d assume that you simply didn’t understand the technology, rather than ascribe to it some kind of metaphysical power. You wouldn’t place your faith in the hands of some unknowable god. You’d place it in the technology itself. Finally, in frustration, you’d come to realize you’d exhausted your rationality and the only sensible thing to do would be to praise the mystery. You’d worship its bottles of Corona and jars of pickled beets. You’d make up prayers to the meats drawer and sing about its light bulb. And you’d start to accept the mystery as the one undeniable thing about it. That, or you’d grow so frustrated you’d push it off this cliff.” “Is Mr. Kirkpatrick real?” I asked. After a long gulp of beer, Bickle said, “That’s the neocortex talking again.

PAVLOVA 6 egg whites at room temperature (out of the fridge for at least an hour) 1 cup superfine sugar, divided (if you don’t have superfine sugar, you can pulse regular sugar in your food processor) 1 teaspoon cornstarch Squeeze of lemon juice 1 teaspoon vanilla Toppings 1 cup whipping cream 1 teaspoon vanilla 2 teaspoons sugar Sliced strawberries Honey Preheat oven to 300 degrees. Line a baking sheet with parchment paper and draw a circle 8 to 9 inches in diameter. In a medium bowl, whisk together egg whites and ¾ cup of the sugar until light and fluffy (3 to 5 minutes). In a small bowl, mix together remaining sugar, cornstarch, lemon, and vanilla. Add to egg whites and continue beating until glossy peaks form.

And then she set to work, washing fresh blueberries that sat on the counter, before grabbing a big colander. Sam headed into the backyard, whose lawn backed acres of woods. Blackberries and raspberries grew wild and thick in the brambles that sat at the edge of the woods. Sam carefully navigated her way through the thorny vines, her thin running shirt catching and snagging on a thorn. "Darn it," she mumbled. Blackberries are red when they're green, she could hear her grandfather telling her when they used to pick the fruit. But today, a brilliant summer day, the blackberries were deep purple, almost black, and each one resembled a mini beehive. Sam plucked and popped a fresh blackberry, already warm from the sun, into her mouth, savoring the natural sweetness, and picked until her colander was half full before easing her way through the woods to find a raspberry bush thick with fruit. She navigated her way out of the brambles and headed back to the kitchen, where she preheated the oven and began to wash the blackberries and raspberries. Sam pulled cold, unsalted butter from the fridge and began to cube it, some flour and sugar from the cupboard, a large bowl, and then she located her grandmother's old pastry blender. Sam made the crust and then rolled it into a ball, lightly flouring it and wrapping it in plastic before placing it in the refrigerator. Then she started in on the filling, mixing the berries, sugar, flour, and fresh orange juice.

I went to grab the perfect shade of green and realized I didn’t have it. How could bamboo be colored with primary green? I blew out a frustrated breath and looked back into the box. Rand was crouched beside me, his hand resting gently on my back. His touch was light but also strong and reassuring. I couldn’t help but lean into him, even if I swore to myself I wasn’t. “What’s wrong?” “This green isn’t right for the bamboo.” Because that was the most normal sentence I’d ever uttered. “What about these colors?” he pulled out a pink crayon, then a blue, and finally a purple. “Bamboo is green! But it isn’t primary green.” To his credit, Rand didn’t look at me like I had four heads. But then again, he picked up the blue crayon and handed it to me. “I think blue and pink and purple bamboo would be perfect.” My mouth hung open, and I tried to argue. “No! No, it’s not.” Rand rubbed his hand over my head. “Kyle, it’s coloring in a children’s coloring book. You aren’t entering this into an art contest. It can be blue and purple and yellow and orange if you want it to be. It can be out of the lines, it can be scribbles on the page. You aren’t trying to imitate life right now. You’re coloring a picture that I can hang on the fridge and we can smile at.” “The fridge?” “I’m going to take the green away completely if you keep worrying about it.” I gasped in horror. “You wouldn’t!” I needed the green. Rand raised an eyebrow at me, asking me if I wanted to push it. I shut my mouth quickly and picked up the light-blue color he was holding out to me. Could bamboo really be light blue? I bit my lip as I put the blue to the paper and colored the first few lines in smooth up and down motions. “It’s going to be beautiful,” Rand gushed. He was over exaggerating, but I felt myself swell with pride.

When she was finished with the mailbox, Lisey trudged back down the driveway with her buckets in the long evening light. Breakfast had been coffee and oatmeal, lunch little more than a scoop of tuna and mayo on a scrap of lettuce, and dead cat or no dead cat, she was starved. She decided to put off her call to Woodbody until she had some food in her belly. The thought of calling the Sheriff's Office—anyone in a blue uniform, for that matter—hadn't yet returned to her. She washed her hands for three minutes, using very hot water and making sure any speck of blood was gone from under her nails. Then she found the Tupperware dish containing the leftover Cheeseburger Pie, scraped it onto a plate, and blasted it in the microwave. While she waited for the chime, she hunted a Pepsi out of the fridge. She remembered thinking she'd never finish the Hamburger Helper stuff once her initial lust for it had been slaked. You could add that to the bottom of the long, long list of Things in Life Lisey Has Been Wrong About, but so what? Big diddly, as Cantata had been fond of saying in her teenage years. "I never claimed to be the brains of the outfit," Lisey told the empty kitchen, and the microwave bleeped as if to second that. The reheated gloop was almost too hot to eat but Lisey gobbled it anyway, cooling her mouth with fizzy mouthfuls of cold Pepsi. As she was finishing the last bite, she remembered the low whispering sound the cat's fur had made against the tin sleeve of the mailbox, and the weird pulling sensation she'd felt as the body began, reluctantly, to come forward. He must have really crammed it in there, she thought, and Dick Powell once more came to mind, black-and-white Dick Powell, this time saying And have some stuffing! She was up and rushing for the sink so fast she knocked her chair over, sure she was going to vomit everything she'd just eaten, she was going to blow her groceries, toss her cookies, throw her heels, donate her lunch. She hung over the sink, eyes closed, mouth open, midsection locked and straining. After a pregnant five-second pause, she produced one monstrous cola-burp that buzzed like a cicada. She leaned there a moment longer, wanting to make absolutely sure that was all. When she was, she rinsed her mouth, spat, and pulled "Zack McCool"'s letter from her jeans pocket. It was time to call Joseph Woodbody.

But most of all, where did this deeply complex sweetness come from?! It's far too nuanced to be solely brown sugar!" "Oh, the answer to that is in the flavoring I used." "Soy sauce?!" "Oh my gosh, she added soy sauce to a dessert?!" "I used it at the very end of the recipe. To make the whipped-cream filling, I used heavy cream, vanilla extract, light brown sugar and a dash of soy sauce. Once the cakes were baked, I spread the whipped cream on top, rolled them up and chilled them in the fridge for a few minutes. All of that made the brown sugar in the cake both taste and look even cuter than it did before." "Aah, I see. The concept is similar to that of salted caramels. Add salt to something sweet.. ... and by comparison the sweetness will stand out on the tongue even more strongly. She's created a new and unique dessert topping- Soy Sauce Whipped Cream!" "Soy sauce whipped cream, eh? I see! So that's how it works!" Since it isn't as refined as white sugar, brown sugar retains trace amounts of minerals, like iron and sodium. The unique layered flavor these minerals give to it matches beautifully with the salty body of soy sauce! "Without brown sugar as the main component, this exquisite deliciousness would not be possible!" "It tastes even yummier if you try some of the various fruits in between each bite of cake. The candy sculptures are totally edible too. If you break one up into crumbs and crunch on it while taking a bite of the cake, it's super yummy." How wonderfully surprising! Each and every bite... ... is an invitation to a land of dreams!

For most people moving is a tiring experience. When on the verge of moving out to a new home or into a new office, it's only natural to focus on your new place and forget about the one you’re leaving. Actually, the last thing you would even think about is embarking on a heavy duty move out clean. However, you can be certain that agents, landlords and all the potential renters or buyers of your old home will most definitely notice if it's being cleaned, therefore getting the place cleaned up is something that you need to consider. The process of cleaning will basically depend to things; how dirty your property and the size of the home. If you leave the property in good condition, you'll have a higher the chance of getting back your bond deposit or if you're selling, attracting a potential buyer. Below are the steps you need to consider before moving out. You should start with cleaning. Remove all screws and nails from the walls and the ceilings, fill up all holes and dust all ledges. Large holes should be patched and the entire wall checked the major marks. Remove all the cobwebs from the walls and ceilings, taking care to wash or vacuum the vents. They can get quite dusty. Clean all doors and door knobs, wipe down all the switches, electrical outlets, vacuum/wipe down the drapes, clean the blinds and remove all the light covers from light fixtures and clean them thoroughly as they may contain dead insects. Also, replace all the burnt out light bulbs and empty all cupboards when you clean them. Clean all windows, window sills and tracks. Vacuum all carpets or get them professionally cleaned which quite often is stipulated in the rental agreement. After you've finished the general cleaning, you can now embark on the more specific areas. When cleaning the bathroom, wash off the soap scum and remove mould (if any) from the bathroom tiles. This can be done by pre-spraying the tile grout with bleach and letting it sit for at least half an hour. Clean all the inside drawers and vanity units thoroughly. Clean the toilet/sink, vanity unit and replace anything that you've damaged. Wash all shower curtains and shower doors plus all other enclosures. Polish the mirrors and make sure the exhaust fan is free of dust. You can generally vacuum these quite easily. Finally, clean the bathroom floors by vacuuming and mopping. In the kitchen, clean all the cabinets and liners and wash the cupboards inside out. Clean the counter-tops and shine the facet and sink. If the fridge is staying give it a good clean. You can do this by removing all shelves and wash them individually. Thoroughly degrease the oven inside and out. It's best to use and oven cleaner from your supermarket, just take care to use gloves and a mask as they can be quite toxic. Clean the kitchen floor well by giving it a good vacuum and mop . Sometimes the kitchen floor may need to be degreased. Dust the bedrooms and living room, vacuum throughout then mop. If you have a garage give it a good sweep. Also cut the grass, pull out all weeds and remove all items that may be lying or hanging around. Remember to put your garbage bins out for collection even if collection is a week away as in our experience the bins will be full to the brim from all the rubbish during the moving process. If this all looks too hard then you can always hire a bond cleaner to tackle the job for you or if you're on a tight budget you can download an end of lease cleaning checklist or have one sent to you from your local agent. Just make sure you give yourself at least a day or to take on the job. Its best not to rush through the job, just make sure everything is cleaned thoroughly, so it passes the inspection in order for you to get your bond back in full.

I couldn't help staring at him, slurping up every atom and utterance and whistle in his voice. He'd become more relaxed in the kitchen, relaxed yet assertive. He bit his thumb in thought and the contrast between his big, strong hands and this adorable, boyish habit made me woozy. "Well... what are we doing with this dish?" "Let me think," I said, letting my exhalations calm me down yet again. "I think the dish needs something more to ground it. Something earthy." "That's the lovage," he said, now looking in the fridge, his jean-clad butt poking out. "No, the lovage is the wild card," I said, as steadily as I could, even though I was intensely distracted and slightly astonished that a man's butt excited me so much. "That flavor remains suspended in your mouth," I continued. "You need something that goes deeper." As I said it, he slowly approached me. I lifted my hand to make way for him but he caught it in midair. "I need something?" he asked, tightening his grip with a little smile and a little threat. He walked one inch closer and that inch set my heart fluttering again, the air between us compressed and tickling. "Yes. Um, I mean..." Still holding my hand, he grabbed a bowl of toasted almonds. "Like this?" He dropped one in my mouth with his free hand, his fingers barely touching my lips. I didn't feel like eating it. I felt like either running back to my apartment and hiding under the covers, or maybe just pretending I was someone else and kissing him right then and there. But I ate the almond and resigned myself to imagining his lips on mine. His hand was still around my wrist... his finger on my lips... "Or, maybe this." He gripped me tighter and, with his other hand, picked up a frond of dehydrated kale, as big and light as a feather. He touched the end of my lips, but when I opened my mouth, he pulled it away. "Careful," he said. "It crumbles." He placed it on my lips once more and I took a bite, little flakes of kale falling like green fairy dust.

Chip and I were both exhausted when we finally pulled up in front of that house, but we were still riding the glow of our honeymoon, and I was so excited as he carried me over the threshold--until the smell nearly knocked us over. “Oh my word,” I said, pinching my nose and trying to hold my breath so I wouldn’t gag. “What is that?” Chip flicked the light switch, and the light didn’t come on. He flicked it up and down a few times, then felt his way forward in the darkness and tried another switch. “The electricity’s off,” he said. “The girls must’ve had it shut off when they moved out.” “Didn’t you transfer it back into your name?” I asked. “I guess not. I’m sorry, babe,” Chip said. “Chip, what is that smell?” It was the middle of June in Waco, Texas. The temperature had been up over a hundred degrees for days on end, and the humidity was stifling, amplifying whatever that rotten smell was coming from the kitchen. Chip always carries a knife and a flashlight, and it sure came in handy that night. Chip made his way back there and found that the fridge still had a bunch of food left in it, including a bunch of ground beef that had just sat there rotting since whenever the electricity went out. The food was literally just smoldering in this hundred-degree house. So we went from living in a swanky hotel room on Park Avenue in New York City to this disgusting, humid stink of a place that felt more like the site of a crime scene than a home at this point. Honestly, I hadn’t thought it through very well. But it was late, and we were tired, and I just focused on making the most of this awful situation. So we opened some windows and brought our bags in, and I told Jo we’d just tough it out and sleep on the floor and clean it all up in the morning. That’s when she started crying. I lay down on the floor thinking, Is his what my life is going to look like now that I married Chip? Is this my new normal? That’s when another smell hit me. It was in the carpet. “Chip, did those girls have a dog here?” I asked. “They had a couple of dogs,” he answered. “Why?” You could smell it. In the carpet. It was nasty. I was just lying there with my head next to some old dog urine stain that had been heated by the Texas summer heat. It was like microwaved dog pee. It was. It was awful. It was three in the morning. And I finally said, “Chip, I’m not sleeping in this house.

Outside the snapdragons, cords of light. Today is easy as weeds & winds & early. Green hills shift green. Cardinals peck at feeders—an air seed salted. A power line across the road blows blue bolts. Crickets make crickets in the grass. We are made & remade together. An ant circles the sugar cube. Our shadow’s a blown sail running blue over cracked tiles. Cool glistening pours from the tap, even on the edges. A red wire, a live red wire, a temperature. Time, in balanced soil, grows inside the snapdragons. In the sizzling cast iron, a cut skin, a sunny side runs yellow across the pan. Silver pots throw a blue shadow across the range. We must carry this the length of our lives. Tall stones lining the garden flower at once. Tin stars burst bold & celestial from the fridge; blue applause. Morning winds crash the columbines; the turf nods. Two reeling petal-whorls gleam & break. Cartoon sheep are wool & want. Happy birthday oak; perfect in another ring. Branch shadows fall across the window in perfect accident without weight. Orange sponge a thousand suds to a squeeze, know your water. School bus, may you never rust, always catching scraps of children’s laughter. Add a few phrases to the sunrise, and the pinks pop. Garlic, ginger, and mangoes hang in tiers in a cradle of red wire. That paw at the door is a soft complaint. Corolla of petals, lean a little toward the light. Everything the worms do for the hills is a secret & enough. Floating sheep turn to wonder. Cracking typewriter, send forth your fire. Watched too long, tin stars throw a tantrum. In the closet in the dust the untouched accordion grows unclean along the white bone of keys. Wrapped in a branch, a canvas balloon, a piece of punctuation signaling the end. Holy honeysuckle, stand in your favorite position, beside the sandbox. The stripes on the couch are running out of color. Perfect in their polished silver, knives in the drawer are still asleep. A May of buzz, a stinger of hot honey, a drip of candy building inside a hive & picking up the pace. Sweetness completes each cell. In the fridge, the juice of a plucked pear. In another month, another set of moths. A mosquito is a moment. Sketched sheep are rather invincible, a destiny trimmed with flouncy ribbon. A basset hound, a paw flick bitching at black fleas. Tonight, maybe we could circle the floodwaters, find some perfect stones to skip across the light or we can float in the swimming pool on our backs—the stars shooting cells of light at each other (cosmic tag)—and watch this little opera, faults & all.

kumquat and ginger chutney Serves 8 to 10             2½ pounds fresh kumquats, quartered and pitted             2 tablespoons kosher salt             ½ cup canola oil             1 teaspoon fennel seeds             1 dozen fresh medium curry leaves, torn into small pieces             3 tablespoons minced fresh ginger             8 small green serrano chilies, chopped or sliced in half lengthwise             6 whole fresh kaffir lime leaves             ½ teaspoon sambar or Madras curry powder (I prefer 777 brand)             ½ cup water, plus more if needed             2 tablespoons light brown sugar In a large bowl, mix the kumquats with the kosher salt. Let them rest for 2 to 3 hours, or overnight in the fridge, if possible. Heat the oil in a deep pan for a few minutes on medium heat. Add the fennel seeds. When they sizzle and darken slightly, after about 2 to 3 minutes, add the curry leaves, ginger, and chilies, frying and stirring for just a minute or two. Then add the kaffir lime leaves and kumquats. Stir well. After 5 minutes add the curry powder and stir again. After 5 minutes more, stir in the water and sugar. Reduce the heat to medium-low and cook covered for 10 minutes, stirring intermittently to ensure the chutney does not stick to the bottom of the pan. If this happens, stir in more water, ¼ cup at a time, but the mixture should remain thick and gooey. Cook just until the chutney has a chunky jamlike consistency.

He double checks everything I say. He’ll ask me, ‘Do we need milk?’ I’ll say no. Then he’ll look in the fridge anyhow. Or he’ll ask if the dishes in the dishwasher are clean or dirty. I’ll tell him they’re clean, and he’ll examine them under a light. If I say it’s raining, he’ll look out the window to see if I’m right. He asks what I’m cooking for dinner, but he doesn’t take my word for it. He looks in the pot.” —April, Flagstaff, AZ

It’s midnight. I figure it will get light about six or seven, right? We can’t just run the Blazer all night.” He paused as if he didn’t quite know what to say next. He ran his hand down his face, and I suddenly felt like laughing from sheer helplessness. I bit my lip hard, the inappropriate giggle perched at the back of my throat just waiting to jump out. I really was crazy. "I have a sleeping bag and two pillows, plus those three old blankets. It’s going to get cold when we turn off the Blazer.” Finn stopped again, as if he were uncomfortable, and the giggle escaped through my clenched lips. “Are you laughing?” “No.” “You are. Here I am feeling like a dirty old man because I’m about to suggest that we make a bed and cuddle up to keep warm, and you are laughing.” “You were going to suggest we . . . cuddle?” My shock immediately cured the giggling problem. Finn ran both hands over his face, scrubbing at it like he wanted to erase what he’d just said. “Okay,” I said in a tiny voice. He looked at me in surprise, and I couldn’t help it. I smiled. A big, wide, you-are-my-sunshine smile. “You do realize we’re in trouble here, right?” Finn shook his head like he doubted my sense, but a smile teetered around the corners of his mouth. “This isn’t a slumber party with your girlfriends and trips to the fridge for snacks.” “Hey, Clyde?” “Yeah, Bonnie?” “You will have officially slept with Bonnie Rae Shelby after tonight. You aren’t going to ask me to sign an autograph, are you? Maybe sign your hiney in permanent marker so you can take a picture and sell it to US Weekly?” “Got a little ego, there, huh?” I dove over the seat into the back, laughing. “Dibs on the pillow with a pillow case!

Fresh vegetables there." He leans forward and I lean with him; my knees crack, his don't. He has created an opening under the window and built a larder cupboard of wicker and bamboo. Luxurious cabbages, self-satisfied leeks, arching chard, earthy carrots, ravishing little turnips and all sorts of different squashes, some with markings like an ocelot, some shaped like gourds and others sheltering under impish bonnets of stalk. "Dried vegetables." In wooden pails, raised off the ground by hollow bricks, there are black-eyed beans watching me, lentils sleeping, haricot beans slithering and chickpeas tumbling. "Dairy products." There is now a portable chiller cabinet above my fridge. It is opened by means of a large aluminum handle which you lift then turn. It's a precious old-fashioned kitchen until harboring the cool half-light so beneficial to goat's and ewe's cheese, fresh cream and yogurt in strainers.

Granny’s Granola Bars Serves: 10 bars 2 ripe bananas 1 Granny Smith apple, chopped into small pieces 1 cup raisins 1 cup chopped walnuts ½ cup raw sunflower seeds ¼ cup unhulled sesame seeds 1 teaspoon cinnamon or pumpkin pie spice 2 cups old-fashioned rolled oats Preheat the oven to 300˚F. Mash bananas to a soft consistency. Add remaining ingredients. Add a small amount of nondairy milk if needed to ease stirring. Lightly oil a 9 × 9-inch baking pan or glass dish. Pour mixture into baking dish and press to firm consistency. Bake mixture for 40 minutes. Remove from oven and let cool. Cut into bars. Wrap with aluminum foil and place in the fridge or freezer. PER SERVING: CALORIES 272; PROTEIN 7g; CARBOHYDRATE 34g; TOTAL FAT 14g; SATURATED FAT 1.5g; SODIUM 3mg; FIBER 5g; BETA-CAROTENE 15mcg; VITAMIN C 4mg; CALCIUM 63mg; IRON 5.6mg; FOLATE 37mcg; MAGNESIUM 66mg; ZINC 1mg; SELENIUM 6mcg

Prep time: 8 hours. Cook time: 3 minutes a batch. Makes 18 raised donuts. Hint: Make the dough the night before and let it rise in the fridge overnight. Ingredients: 1 cup plus 2 tablespoons of whole milk, warmed to 105 degrees ¼ cup sugar One package active dry yeast (2½ teaspoons) 10 tablespoons butter (1¼ sticks), melted 2 eggs, lightly beaten 4 cups all-purpose flour ¼ teaspoon salt Oil for frying (using a neutral flavored oil will get better results, like corn, safflower, peanut, or canola) Directions: Warm the milk in a small saucepan until it reaches 105 degrees, or is warm to the touch. Stir in sugar. Next, add the yeast and stir until dissolved. Let yeast mixture sit for 5 minutes until the yeast starts to bubble on the surface. Pour into the bowl of mixer. Add melted butter and beaten eggs. Using the paddle attachment, beat ingredients together. With mixer on slow, add the flour and salt, stirring until the dough comes together. Mix for five more minutes to activate the yeast. Turn sticky dough into a lightly oiled bowl and turn once to coat both sides. Cover with plastic wrap and place in the refrigerator for at least 8 hours. Remove dough from the fridge and turn out onto a lightly floured surface. Roll dough out until it is ½-inch thick. Using a 3-inch donut cutter, cut out the donuts. Line baking sheets with parchment paper. Lightly spray the parchment paper with oil to keep donuts from sticking. Place donuts and holes on parchment paper, cover, and let rise in a warm place until doubled in size, about one hour. Donuts will be very light and delicate. Line a baking sheet with paper towels. This is where the fried donuts will go immediately after the fryer to absorb the excess grease. Keep plenty of paper towels on hand for replacements! To fry the donuts: Using a deep pot, Dutch oven, or home fryer, heat two to three inches of oil to 375 degrees. Use a thermometer to hit the right temperature. Carefully add the donuts to the hot oil in small batches, usually three at a time. Once donuts reach a nice golden brown (about 1½ minutes), turn over and cook the other side. I use chopsticks for this part, but you can use a slotted spoon. When donuts are a beautiful light brown, remove from fryer and place on paper towels. Cool slightly, then dip in your favorite donut glaze. *See Donut Glazes below.

The way we fall from each other like halves of an orange, skin dark as pottery in lamplight. I know it, naked in the light of the fridge, cold plummy resins in our mouths, warm sticky resins of our bodies. By nights we drain the pictures from your head and words from my throat until I find nothing but sounds there. And today, by way of light closing around itself until the river is dark and all I see is your white breath. By way of a young woman’s hunger to taste every part of her lover, even his words. —Anne Michaels, from “The Day Of Jack Chambers” Poems: The Weight of Oranges, Miner's Pond, Skin Divers (Knopf; 1st edition, January 4, 2000)

It’s just, men can be such idiots. They can’t do anything around the house without making a ton of noise, not even close the fridge or turn the lights on. They can’t take care of anyone else. They can’t even take care of themselves. They won’t do anything for their kids or their families if it means sacrificing their own comfort, but they go out in the world and act all big, like I’m such a good dad, such a provider. Idiots.

In the last few days, a low-level friction had begun gnawing at my interactions with Rachel. “Can you please remember to turn the lights off?” she’d asked more than once, trying to hide the annoyance in her voice. “I can’t find anything in this fridge anymore,” she’d complained the other morning. I had started adding groceries to it and it was getting full.

When a woman is leaving her man, when a woman finally decides her departure, Does she still need to water the plants everyday? Does she still need to wash his shirts, socks and jeans? Check all his pockets before washing them? Does she still need to cook food every evening before he comes back? Or just leave everything uncooked in the fridge? Like those days when he was a bachelor? Does she still need to wash the dishes, and sweep the floor? Does she still kiss him? When he comes back through the evening door? Does she still want to make love with him? Does she, or will she cry, when she feels her body needs somebody to cover it and warm it, but not this one, the one lies beside hers? Does she, or will she say, I am leaving you, on a particular day? Or at a particular time? Or in a particular moment? Does she, or will she hire a car or a taxi, to take all her things before he understands what is happening? Does she, or will she cry, cry loudly, when she starts leading her lead to a new life, a life without anybody waiting for her and without anybody lighting a fire for her?

And you shouldn’t have called me your boyfriend.” He looks down at me as he opens the door of the restaurant for me. “I’m sorry,” I start. “I shouldn’t have said that. I just wanted her to go away.” And I wanted to stake my claim, even though I had no right to one. He looks down at me beneath the street light. “You shouldn’t have said it because you gave me hope,” he says. I can’t speak. I can’t utter out a sound. “Come home with me,” he says. I shake my head. He sighs heavily. “You know how this is going to end.” “I shouldn’t.” I really, really shouldn’t. “Fine,” he says, and then he bends at the waist and tosses me over his shoulder, just like the night before. Only this time, his hand is on my ass, under my skirt, instead of holding the backs of my legs. It’s hot pressed against my panties. I can’t say a word to him because he wouldn’t hear me. So, I just hang there, all the way to his building and up the four flights of stairs. He opens the door and walks inside. His brothers are there, and they look up. Sam and Pete snicker, and Paul shoots them a look. Matthew is on the sofa, and he shakes his head. Logan puts me down. Apparently, I’m not a sideshow attraction tonight. “Hi,” I say tentatively to them all. “Hi,” they call back. They don’t get up and rush over to me, not even when he sets me on my feet. “You’re back,” Matthew says as he walks to the fridge. He looks better tonight. Not quite as green. Sam walks to the kitchen, and Paul snaps at him when he reaches for a beer. He takes a soda, instead, grumbling to himself. Logan signs something to them. Pete tells him the name of the movie they’re watching, and it’s one I haven’t heard of. Logan points to the TV and then to me asking me if I’ve seen it. I shake my head. He sets my bag and my guitar on the floor and laces his fingers with mine. He tugs me gently toward the couch. Logan bumps Sam’s and Pete’s knees until they scoot over. There’s barely enough space for him, much less for me. “I’m going to go take a shower,” I say. But he sits down and pulls me into his side, his arm around my shoulders. Matt gives me a look I don’t understand. He doesn’t seem completely pleased by my being there. Did I do something to offend him? But Logan looks down at me and smiles, and then he places his lips against my forehead. Matt gets up and goes to his room but not before shooting me a glance that I couldn’t help but take as a warning.

Schiacciata (Tuscan flat bread) This recipe will make 2-3 cookie sheets of schiacciata (skee-ah-CHA-ta). You can halve it if you would like less. But it’s so yummy, why would you want to? The dough will keep in the fridge for up 5 days, so make a full recipe and have some now and later.   1 c. Warm water 1 t. Honey 2 t. Yeast   2 c. Warm water 1 T. Salt or garlic salt (I opt for the non-traditional garlic salt.) 4 T. Extra-virgin olive oil 6-8 c. White bread flour Additional olive oil and salt for baking   Proof the yeast in the cup of warm water and honey. Mix with the rest of the ingredients, adding enough flour to make a nice bread dough (just slightly tacky). Knead for five minutes (preferably in a mixer with a dough hook, though you can obvious do this by hand). Let sit for five minutes. Knead for another five minutes until you have a smooth dough. At this point, you can proof the dough until it doubles in size. Or you can put it in the fridge overnight and let it slow proof. In either case, it will take longer than normal to rise, given the low amount of yeast in this recipe. Once the dough has doubled in size, punch it down and divide it into 2 or 3 equal size balls. Coat a cookie sheet with 1-2 T. olive oil. Roll each ball out into a thin layer about 1/4” thick (if you can). This can be frustrating, because the dough will be super elastic and will resist being rolled out. I find it best to roll it out on a lightly floured surface and let the dough sit stretched-out for several minutes before transferring it to a cookie sheet for baking. Drizzle the top with another 1-2 T. olive oil. Let the dough rise until a little puffy. Taking all 10 fingers, press firmly into the top of the dough, pushing all the way down to the pan. Make finger-sized holes every inch or two over the surface. Sprinkle the top with a light dusting of salt or garlic salt (this is optional and go light on it). Bake @ 400 degrees (preferably convection bake, if you have it) for 12-15 minutes or until golden brown. Buon appetito!

The unsurprising response of your fridge light turning on when you open the door doesn’t drive you to keep opening it again and again.

3. Variable Reward What distinguishes the Hook Model from a plain vanilla feedback loop is the hook’s ability to create a craving. Feedback loops are all around us, but predictable ones don’t create desire. The unsurprising response of your fridge light turning on when you open the door doesn’t drive you to keep opening it again and again. However, add some variability to the mix — say a different treat magically appears in your fridge every time you open it — and voila, intrigue is created.

The leaf twirls gently To the dry ground The flake tumbles lightly To the snow mound The lightning falls mightily To the earth with a crash And I plummet sleepily From the fridge to the trash. Such is nature's way

He opens a lower cabinet to reveal that it is a mini fridge, and brings over two plates that each have a slice of what looks like flan, dark at the top from being baked with caramel. He hands me a plate and fork, and pours me a glass of wine. I take a bite. And my eyes snap open. "Gateau de semoule?" I say in disbelief. "Mais oui, mademoiselle, bien sur." He smiles. "I thought you might like it." "I adore it. And I haven't had it in years." The very French dessert is essentially baked creme caramel-type custard, thickened with semolina for an amazing texture and added nuttiness. There are juicy golden raisins, which I believe he has soaked in rum, and the caramel you make for the bottom of the baking dish turns itself into a light sauce when you unmold it. It is the kind of dessert that any French maman would make on a weeknight for dessert. Unfunny, unfussy, and completely comforting and delicious.

On the coffee table is a bottle of Madeira, a plate of dark chocolates, a bowl of tiny tangerines. He opens a lower cabinet to reveal that it is a mini fridge, and brings over two plates that each have a slice of what looks like flan, dark at the top from being baked with caramel. He hands me a plate and fork, and pours me a glass of wine. I take a bite. And my eyes snap open. "Gateau de semoule?" I say in disbelief. "Mais oui, mademoiselle, bien sur." He smiles. "I thought you might like it." "I adore it. And I haven't had it in years." The very French dessert is essentially baked creme caramel-type custard, thickened with semolina for an amazing texture and added nuttiness. There are juicy golden raisins, which I believe he has soaked in rum, and the caramel you make for the bottom of the baking dish turns itself into a light sauce when you unmold it. It is the kind of dessert that any French maman would make on a weeknight for dessert. Unfancy, unfussy, and completely comforting and delicious.

Gia turned on the burner and reached for a saucepan. She lightly crushed two cloves of garlic with the side of a knife, then minced and sautéed them in olive oil and a knob of butter. She whisked in a little flour, toasting it in the oil, added a pinch of salt, then raised the heat and whisked it in a cup of homemade chicken broth from the fridge until the soup began to thicken. She beat two eggs together in a bowl with some grated Parmesan and added them gently to the soup, where they poached into gold and white strands of savory-soft egg and cheese. Gia selected a big earthenware bowl, ladled in her soup, ground in some fresh black pepper, and placed it in front of Angelina with a napkin and a spoon. "Stracciatella. For you." Angelina leaned over the bowl with her eyes closed and let the delicious wisps of steam rise up to her face. She picked up the spoon and sulkily nicked off a piece of egg. Gia returned to her cup of coffee, with an experienced parent's complete indifference as to whether the meal she'd prepared was eaten or not. Angelina stole a glance from her and dipped into the bowl, seduced by the aroma of toast laced with sweet and savory garlic, mingled with the soothing sustenance of good chicken broth. She sipped and felt warm comfort spread into her belly, across the bridge of her nose and the back of her neck.

MEGAN PIERCE WAS LIVING THE ultimate soccer-mom fantasy and hating it. She closed the Sub-Zero fridge and looked at her two children through the bay windows off the breakfast nook. The windows offered up “essential morning light.” That was how the architect had put it. The newly renovated kitchen also had a Viking stove, Miele appliances, a marble island in the middle, and excellent flow to the family-cum-theater room with the big-screen TV, recliners with cup holders, and enough sound speakers to stage a Who concert. Out

Ingredients: 2 cups flour (plus extra for dusting work surface) 2 ½ teaspoons baking powder ½ teaspoon salt ½ cup unsalted butter, cut into small pieces with a knife or grated using a box cheese grater or food processor. Leave chilling in fridge until ready for use ½ cup granulated sugar ½ cup buttermilk 1 large egg 1 teaspoon pure vanilla extract Filling: 1 cup raspberries, frozen 1 cup white chocolate chips Egg Wash: 1 egg, beaten 1 tablespoon milk or cream Sugar Topping: Turbino or raw sugar for sprinkling Directions: Preheat oven to 400°F. Line a baking sheet with parchment paper. In a medium bowl, combine flour, baking powder, and salt. Add the chilled butter and mix with your fingers. In a small bowl, add sugar, buttermilk, egg, and vanilla. Mix well. Pour liquid mixture into flour mixture and gently mix until the two are just incorporated (I like to use my hands. I rinse them in very cold water or spray them with cooking spray first. That way, the dough won’t stick to my fingers). If your dough is too dry, add more buttermilk. If too wet, add a bit more flour. Your dough will be sticky. When it’s at the desired consistency, add raspberries and chocolate chips. Some of the raspberries will color your dough pink. That’s okay. Gently fold the berries and chips into your dough. Do not overmix. The more you handle the dough, the tougher your scones. Form dough into a ball. If you have time, chill dough in bowl for 15 minutes before continuing. When ready to bake, turn dough out of bowl onto lightly floured surface. Using your floured hands or lightly floured rolling pin, shape dough into 8-inch circle and use a pizza cutter to form 8 equal-sized wedges. Using a floured spatula, transfer wedges to baking sheet. Scones should be at least 2 inches apart. Brush egg wash over scones and sprinkle with sugar. Bake for 20-25 minutes. Scones should be a light golden brown when properly baked. Let cool. Enjoy with clotted cream or fresh jam. Or both! Read on for a sneak peek of the next Secret, Book, and Scone Society mystery, THE BOOK OF CANDLELIGHT coming soon from Kensington Publishing Corp.

This is a recipe my aunt Poppy’s best friend, Nancy, loves like crazy. She makes it the long way, which I do like, but it’s also fun to make the fast version sometimes, too. 2 sheets frozen puff pastry, thawed 1 large egg, beaten with 1 tsp water 12 oz. bittersweet chocolate (chips work fine) sugar for dusting Prepare a baking sheet by lining it with parchment or oiling it lightly. Cut each sheet of pastry into 12 squares and brush each with egg glaze. Then sprinkle ½ oz. of chocolate (a few chips) on each square and roll up tightly around the chocolate. Place on the baking sheet, seam down. Cover with plastic and refrigerate for 4 hours or overnight. Refrigerate remaining egg glaze. Remove pastries from fridge; preheat oven to 400 degrees. Brush the tops of the pastries with remaining egg glaze, and then dust lightly with sugar and bake for about 15 minutes. Better to cool them at least a bit, or the butter taste is a little overwhelming.

My lola had made a few jars of her specialty, matamis na bao, or coconut jam, to spread on our pandesal and kakanin. The fragrant smell of coconut cream, caramelized sugar, and pandan leaves wafted through the room, the intoxicating aroma of the dark, sticky jam making my mouth water. I scanned the contents of the fridge, waiting for inspiration to strike. Whatever I made had to be small and snack-y, so as to complement but not draw attention from my grandmother's sweet, sticky rice cakes. Maybe some kind of cookie to go with our after-dinner tea and coffee? Coco jam sandwiched between shortbread would be great, but sandwich cookies were a little heavier and more fiddly than what I was looking for. Maybe if they were open-faced? As I thought of a way to make that work, my eyes fell on the pandan extract in the cabinet and everything clicked into place. Pandan thumbprint cookies with a dollop of coconut jam! Pandan and coconut were commonly used together, plus the buttery and lightly floral flavor of the cookies would balance well against the rich, intense sweetness of the jam.

The rain went on, and I began to think that this was what we had been preparing for - and how I congratulated myself, each time I unblocked a gutter or a drain, on our resilience. I put on my wellingtons and Grandy's old sou'wester and went out to check the garden, to pick the last of the autumn raspberries, to pull the leaves of the perpetual spinach. I let the chickens out to scratch in the wet earth and then called them back into the scullery, and I thought how fine it was to be so well prepared. I didn't think about the supermarket vans, which still came monthly. I didn't think about the things we used but couldn't make: the sugar, the milk, the bottles of olive oil. I didn't think about the doctors and the hospitals that would be there if we wanted them. I didn't think about all the mechanical things, the fridge and the generator, the lights with their bulbs, the taps that turned. I didn't think about that vest net which, invisible, imperceptible, held us up.

It’s just—men can be such idiots. They can’t do anything around the house without making a ton of noise, not even close the fridge or turn the lights on. They can’t take care of anyone else. They can’t even take care of themselves. They won’t do anything for their kids or their families if it means sacrificing their own comfort, but they go out in the world and act all big, like, I’m such a good dad, such a provider. Idiots. This guy was unable to take any kind of criticism. It’s something I guess he never had to do. He’d get so bent out of shape over the smallest little comment, then wait around for someone to reinflate his stupid, flabby ego. God, that pissed me off. At some point, it finally hit me. Why am I wasting my precious time getting angry over all his stupid shit? So I put an end to it.

It’s just, men can be such idiots. They can’t do anything around the house without making a ton of noise, not even close the fridge or turn the lights on.

In those first years at the museum, he felt like he had finally done this; slipped inside a closed fridge. He was there, in the dark world of objects. He could hold his breath in this suspended animation, feeling as though he were another object, some simple artifact from someone else's past, and that now he must wait patiently for the door to open and the lights to turn on and a visitor to find her way in.

The lasagna filled a huge roasting pan, covered in thick browned cheese that was crispy in the corners. "Get me a corner piece, and I'll owe you one," Sanna whispered to Isaac, who sat closer to the pan. "I'll hold you to that." He scooped the darkest corner onto her plate with a wink that caused Sanna's heart to skip. She wished she could come up with a pithy response, but instead she turned her attention to the food, unable to find her words. The garlic bread was made from a local bakery's signature item, the giant Corsica loaf. It was slathered in sesame seeds and baked in olive oil so the bottom was crispy yet dripping. Mrs. Dibble had carved huge slices, coated each with garlic butter, then warmed it until the butter soaked in. The salad rounded it out, something light to balance all the heavy food so you could keep nibbling on lettuce to stretch the time at the table. "Sanna, why don't you pull out a few bottles of cider for dinner?" Einars said. Glad for distraction, Sanna brought out three large bottles she had in the fridge, all from the same batch- toasty brown. Not the most appetizing color, but it was the best match to go with a dinner like this one. It was a nearly still, unfiltered scrumpy style that was layered and complex, but not sweet and not dry. It wasn't acidic, so it didn't compete with the tomato sauce, and the subtle apple notes didn't confuse the palate with too many conflicting flavors. It was refreshing and smooth, a dark amber in color with bits of sediment floating around. She poured it into stemless glasses for each of the adults and enjoyed how the evening light got trapped, making the liquid glow when she held it up in a beam of evening summer sunlight.

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

She kneeled down, opened the wine fridge, and scanned the shelves, filled with a variety of white wines. Sam began to pull each bottle out and read the labels; all of the wines were products of the dozens of vineyards that dotted northern Michigan, including the two peninsulas that ran north from Traverse City into Grand Traverse Bay. There was a wealth of whites- chardonnays, sauvignon blancs, Rieslings, rosés, and dessert wines. All of these were produced within a few miles of here, Sam thought, a feeling of pride filling her soul. Sam pulled out a pinot gris and stood. A few bottles of red gleamed in the fading day's light: a cab franc, a pinot noir, a merlot. Robust reds were a bit harder to come by in northern Michigan because of the weather and growing season, but Sam was happy to see such a selection. Sam had had the pleasure of meeting famed Italian chef Mario Batali at culinary school, and the two had bonded over Michigan. Batali owned a summer home in Northport, not far from Suttons Bay, and he had been influential early on in touting Michigan's summer produce and fruit, fresh fish, and local farms and wineries. When someone in class had mocked Michigan wines, saying they believed it was too cold to grow grapes, Batali had pointedly reminded them that Michigan was on the forty-fifth parallel, just like Bordeaux, Burgundy, and Alsace. Sam had then added that Lake Michigan acted like a big blanket or air conditioner along the state's coastline, and the effect created perfect temperatures and growing conditions for grapes and, of course, apples, cherries, asparagus, and so much more. Batali had winked at her, and Sam had purchased a pair of orange Crocs not long after in his honor.

Don’t even think about it, Mimi. You are not coming out with me if you have garlic breath.”   “But I haven’t eaten anything since breakfast. I could brush my teeth twice,” I offered.   “No. We don’t have time. You haven’t even finished your costume yet. We’re in and out, OK? Maybe Rachel’ll put some in the fridge for you.”   “You’re heartless.”   “Like that’s news to anyone. Stop whining.”   Rachel poked her head out of the kitchen, a baguette in her hand. She pointed it at Jack. Pointing is a Luci-family thing. Beatrice does it too, only she’s usually holding a sharp dental instrument, so it’s considerably scarier.   “Are you bullying Mio again?” Rachel demanded. The warm light from the kitchen made her pale brown skin glow, and her long, toffee-coloured hair – the same colour as Jack’s before she bleached it – gleam. Jack and Rachel’s grandmother was from Barbados, which means they both have an amazing all-year-round golden tan. Unlike me. According to the manga I read, if I lived in Japan, my naturally pale skin would be totally sexy. Shame it only counts as pasty in the UK.   “No,” Jack said.   “Yes.” I did my pitiful expression. “She won’t let me have any dinner.”   Behind trendy square glasses, Rachel narrowed her eyes at her sister. “If you’re thinking of developing an eating disorder, you’d better know right now that I will intervention your ass off, Jacqueline.” Rachel is a graduate psychology student. She likes to work that into the conversation as often as she can.   “Oh, save it,” Jack said, yawning for effect. “We’re just in a rush, that’s all. We’ve got a party to go to.

Oz: Yeah, for your fridge. Or desk. We have a match at home next week against Indiana. You could come if you wanted. The action is slightly better than a single light bulb in the middle of a gym floor. Jameson: That one light dangling above the mats was super creepy. It had a decidedly rapey vibe.

Jean’s Cherry Marmalade Marmelade de Cerises A decadent, old-school cherry sauce. Serve over hazelnut or vanilla ice cream, with whipped cream and a fresh cherry on top! 2¼ pounds fresh cherries 1 pound, 10 ounces sugar (I use half white, half raw cane or light brown      sugar) ½ cup of kirsch (cherry liqueur) Pit the cherries and cover with the sugar and the alcohol. Stir to combine; let the mixture sit for 12 hours or overnight. In a heavy-bottomed saucepan, bring the mixture to a boil, lower the heat, and simmer for 20 minutes. Fish out the cherries, set aside. Continue to simmer the syrup for 1 hour—a bit longer won’t hurt—until reduced by half. Distribute the cherries between 3 or 4 sterilized jars. Pour the boiling-hot cherry syrup over them, leaving ¼ inch of space at the top. Tightly close the jars and sterilize in a hot-water bath according to the manufacturer’s directions. If, like me, you haven’t mastered the intricacies of proper canning, the syrup keeps in the fridge for a week or two, or you can freeze it for up to 6 months. Makes 3 to 4 12-ounce jars

Ingredients 2/3 cup dried cherries 3 tablespoons brandy 1 refrigerated pie crust 3 tablespoons butter or margarine, melted 3/4 cup sugar 3/4 cup light corn syrup 1/2 teaspoon almond extract 3 eggs 1 1/2 cups broken pecans 1/4 cup semisweet chocolate chips 1/2 teaspoon vegetable oil Instructions In a small bowl, mix cherries and brandy. Let stand 15 minutes. Do not drain. Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. In a large bowl, beat butter, sugar, corn syrup, almond extract and eggs with hand beater or wire whisk until well mixed. Stir in cherry mixture and pecans. Pour into crust-lined pie plate. Bake 30 minutes, covering with foil after 15 minutes if pie is browning too quickly. Reduce oven temperature to 325°F. Bake 12 to 15 minutes longer or until center is set and surface is deep golden brown. Cool 30 minutes. In microwavable bowl, microwave chocolate chips and oil uncovered on High 1 minute; stir until smooth. Drizzle chocolate over pie. Cool completely, about 30 minutes. Quick Tips If you don’t have brandy, soak the cherries in a mixture of 1/4 cup water and 1 teaspoon brandy extract. Store custard-type pies like this in the fridge. But if you want to serve it warm, place slices on individual microwavable plates and microwave on high for about 10 seconds. Enjoy!

listening back to the audio-clip anyway, and put her headphones straight in. She was in even less of a mood for small-talk than normal.  As Roper’s voice spoke in her ears, asking Mary if she’d seen or heard anyone arguing with or threatening Oliver Hammond, she took a bite out a bagel she’d topped with light cream cheese. Someone had taken and eaten the two slices of smoked salmon she’d left in the fridge. She didn’t have energy to find out who.  Jamie chewed thoughtfully, glad of the noise in her ears to drown the world out. She’d become good at tuning out Roper’s east-London rasp by now. It was practically white noise. She was thinking about Oliver Hammond. His parents’ number was written down in front of her. She was working up to calling them to follow-up.  It was nearly midday and they’d already been informed of his death and told that a detective would be calling to speak to them. She’d listened to the recording of the conversation. His father had

In 1900, Max Planck, a critic of Boltzmann’s science for nearly two decades, published papers that hinted at a change of heart. Even more unexpectedly he seemed to be saying that Boltzmann’s statistical methods might have relevance far beyond thermodynamics. This reluctant conversion was forced upon Planck by the advent of a new technology—the electric light bulb. In these electric current flows through a filament, warming it and making it glow. This focused scientific minds on investigating the precise relationship between heat and light.

The third kind of heat transfer, by radiation, is the one linked to light. Turn on a grill, and as the element’s temperature rises, it glows red. In addition to the visible red light, it’s also giving off infrared light, which is what feels hot. When this strikes an object, say the sausages in the grill pan, it causes their constituent molecules to vibrate, raising their temperature.

Maxwell estimated that these “electromagnetic” waves travel at about 300,000 kilometers per second. Lo and behold, that was remarkably close to measured estimates of the speed of light—too close to be a coincidence. It seemed highly unlikely that light “just happens” to move at the same speed as an electromagnetic wave; it seemed far more likely that light actually is an electromagnetic wave.

Maxwell showed that the color of light is determined by the rate or the frequency at which the electromagnetic waves oscillate. The faster it does so, the bluer the light. Red light, the lowest-frequency visible light, is an electromagnetic wave oscillating 450 trillion times a second. Green light oscillates at a higher frequency, at around 550 trillion times a second, and blue light at around 650 trillion times a second.

Not only did Maxwell’s theory describe visible colors, but it also predicted the existence of invisible electromagnetic waves. Sure enough, these were found from the 1870s onward. Radio waves, for instance, have frequencies that range from fewer than a hundred oscillations per second to up to around three million. The term microwave covers a range from there up to three hundred billion. Infrared sits between microwaves and visible light. When frequencies are greater than that of blue light, they are ultraviolet rays. Then comes X-rays, and oscillating up and down over a hundred billion billion times per second are gamma rays. The entire range, from radio waves to gamma rays, is called the electromagnetic spectrum.

Maxwell’s discovery meant physicists knew in principle how the filament in a light bulb was made to glow. An electric current makes the filament hot. This in turn causes its constituent electrons to oscillate and emit electromagnetic waves. In fact, all objects emit some electromagnetic waves. Atoms are in constant motion, which means so are their electrons.

This step, when sunlight is used to unburn water, is called the light reaction.

This amount is a fundamental limit set by the laws of physics, as fundamental as the law that tells us nothing can travel faster than light. Today it’s called the Landauer limit, and it tells us that however good the technology we create to process bits, once we start erasing those bits, we will make the environment a little warmer.

So what’s the relevance of this drain hole to a black hole? The analogy works, roughly, as follows: The drain hole sucking water toward it is equivalent to the singularity at the center of a black hole sucking space toward it. Just as water starts to flow faster than the speed of sound at a circle around the center of the drain hole, so too, there is a spherical surface around the singularity at the center of a black hole at which the speed of the flow of space exceeds the speed of light—yes, think here of empty space as you would a flowing liquid. Because no objects or signals in our universe can move through space faster than the speed of light, everything within this spherical surface is doomed to stay within it. Just as Bob could not go back across the sonic boundary because he could not swim faster than the speed at which the water is flowing inward, so, too, anything within the spherical surface around the singularity cannot go back across it.

All objects, from stars and planets to passing spaceships, can fall into a black hole, adding to its mass. As this happens, its pull on the flow of the space around it increases. Therefore, the speed of the “space flow” reaches light speed at a greater distance from the center of a black hole as its mass goes up. The radius of the event horizon grows. But nothing can fall out of a black hole and reduce its mass. Therefore the radius of its event horizon cannot shrink. Hawking spotted an uncanny similarity between this behavior and the behavior of entropy. Both event horizons and entropy never decrease.

Einstein’s paper, however, goes much further than Planck’s, who by his own account had reached for Boltzmann’s ideas as “an act of desperation.” In contrast, Einstein embraces them. He turns them into what he calls a “heuristic” argument that light always exists as a stream of discrete particles. Heuristic means discovered. Einstein’s saying that though no data definitively proves it to be so, it’s very useful to imagine “that the energy of light is discontinuously distributed in space.” Einstein arrives at this conclusion by taking Boltzmann’s statistical definition of entropy further than Planck dared.

By assuming that a gas consists of tiny lumps, molecules, that are in constant motion, Boltzmann had showed that its entropy will increase by chance alone. Einstein uses these arguments to show that the way the entropy of light changes can also be explained if it is considered, like a gas, to consist of discrete particles. Just as the air in the room you’re sitting in is made up of tiny particles, so, too, is the light that illuminates it.

By assuming that a gas consists of tiny lumps, molecules, that are in constant motion, Boltzmann had showed that its entropy will increase by chance alone. Einstein uses these arguments to show that the way the entropy of light changes can also be explained if it is considered, like a gas, to consist of discrete particles. Just as the air in the room you’re sitting in is made up of tiny particles, so, too, is the light that illuminates it. Having established the particulate nature of light with arguments that mirror Boltzmann’s statistical analysis of a gas, Einstein concludes his paper by showing how this idea can render hitherto unexplained optical behavior “readily understood.

Einstein explained this as follows: Light consists of lumps of energy, but the amount of energy in each lump depends on the frequency of the light. So, a lump of red light is smaller (i.e., contains less energy) than a lump of blue light. A lump of blue light is smaller than a lump of ultraviolent light. Shining red light on a substance, therefore, is akin to bombarding it with feathers. If a hundred feathers blew into your face, you could brush them off with little difficulty. Shining ultraviolet on something is equivalent to firing bullets at it. A single bullet will do far more damage than a hundred feathers. In the same way, a few particles of ultraviolet light will generate far more electric current than a large number of red-light particles.

the relationship between the heat energy in a cavity radiator and the light it emits is also inherently statistical.

Grumpy Cutter’s Flaky Square Buttermilk Biscuits 3 cups of all-purpose flour 2 Tbsp sugar 1 tsp salt 4 tsp baking powder ½ tsp baking soda 2 sticks of butter, frozen (16 Tbsps) 1½ cups of buttermilk Preheat oven to 400°F. Prepare a baking sheet with a light spray of oil or cover with parchment. In a bowl, stir together all the dry ingredients: flour, sugar, salt, baking powder, baking soda. Grate the two sticks of butter and add to the dry ingredient mixture. Gently combine until the butter particles are coated. Next add the buttermilk and briefly fold it in. Transfer this dough to a floured spot for rolling and folding. Shape the dough into a square; then roll it out into a larger rectangle. Fold by hand into thirds using a bench scraper. Press the dough to seal it. Use the bench scraper to help shape the dough into flat edges. Turn it 90 degrees and repeat the process of rolling it out to a bigger rectangle and shaping it again. Repeat this process for a total of five times. The dough will become smoother as you go. After the last fold, and if time allows, wrap the dough in plastic wrap and let it rest in the fridge for 30 minutes. Otherwise, cut the remaining dough into squares and place 1 inch apart on the baking sheet. Brush the tops with melted butter. Bake at 400°F for 20 to 25 minutes. Let cool on a rack before serving—if you can wait that long. Tips to remember: • A buttermilk substitute can be made by adding one teaspoon vinegar to one and a half cups regular milk and letting it stand for a few minutes. • Handle the dough lightly—don’t overwork it. • Freeze the butter. It makes it easier to grate and distribute it throughout the dough. • For the very best results, your bowl and other utensils should be cold. • Rolling and folding the dough 5 times produces the flaky layers—again, don’t get too heavy handed. • Shaping the dough into a square and cutting it into squares avoids waste and rerolling (and overworking) the scraps. • If time allows, let the dough rest for 30 minutes wrapped in plastic wrap in the fridge before you cut into squares. This helps them rise tall in the oven without slumping or sliding. Makes about a dozen biscuits.

In a small saucepan, gently melt the coconut oil and ghee over medium-low heat until completely liquefied. Combine the hot sauce, vinegar, and garlic in a medium mixing bowl and whisk until thoroughly blended. While whisking, drizzle in the melted coconut oil and ghee. The sauce should have a smooth, consistent texture. Store this sauce in an airtight container in the fridge for up to 7 days. (Note, the coconut oil and ghee will solidify in the cold, so pull it out of the fridge, let it come back to room temperature before serving, and gently stir to reblend.) ✪Buffalo Wings For the perfect buffalo wings, fire up the grill! Preheat the grill to medium-high heat (400°F). Add a pound of wings to the grill and close the lid. Turning the wings every few minutes, cook until lightly charred and the skin starts to bubble, 15 to 20 minutes. Toss the wings with the buffalo sauce in a large bowl immediately after removing them from the grill—then let them sit in the sauce for a few minutes before serving with a side of celery and carrots and our Ranch Dressing. (You can also preheat the oven to 375°F and, following the same technique, have golden, crispy wings in about an hour.)

A guy walks into a bar. It's the oldest setup there is. But what happens next? I was at my local pub contemplating a water-ringed beer list, a wall of tap handles, and a packed fridge. I saw a pale ale brewed 20 million gallons at a time and a triple IPA made in a jerry-rigged turkey frier in a garage down the street. I saw a traditional, light-bodied British porter and an extra-strong, cacao-infused imperial stout stored in bourbon barrels. One beer was brewed with hours-old hops, freshly plucked in an Oregon field; another had been aged for eighteen months with acidic bacteria--critters more common in vinegar and pickle brines. There were pilsners and ambers, red ales and browns, wheat beers and rye beers and spelt beers; there were three-dollar happy hour specials and thirty-dollar vintage bottles, corked and foil-wrapped like fine Champagne. Bitter or sweet, smooth or strong, fruity or dry, dark or light, it was all there, in dizzying glory. So--the bartender tapped his fingers--what'll it be?

Joule started experimenting with dynamos—machines that turn work into electricity. Dynamos, such as the ones attached to bicycle wheels, consist of a wire coil surrounding a magnet. As you pedal, the wheel makes the magnet spin, and this induces an electric current in the coil, which then powers the lights.

there comes a point when the sink is so cold that all the heat from the furnace becomes work. This is the end of the line. An engine can do no better than turn all the heat it receives into work. Otherwise it would be generating work from nothing in violation of the law of energy conservation. The temperature of the sink at which this occurs is therefore the lowest possible temperature that can exist. Our universe has limits. The speed of light, which nothing can exceed, is one example. Thomson’s lowest possible temperature is another.

When we revise, we're getting our written house in order to host our readerly guests. As with a house, a strong foundation and good structural integrity are of utmost importance. Just as we wouldn't want to invite people to visit our home during a big remodeling project, we don't want them to spend time with our half-formed and disorganized ideas. Once we have the foundation and structure in place, we can turn our attention to the paragraphs and sentences. Like the décor and furniture in the rooms of our house, we want our argument's parts to work well together and to make our readers feel that they belong. If things are too spartan, we may need to add a familiar example or two, like repainting a wall to make it pop or buying a few new decorative pillows. If we're prone to hoarding, we must get rid of extraneous material - the empty boxes and stacks of magazines that will get in our guests' way as they move about the house. Then we ought to concern ourselves with the preferences of our guests. Have we stocked the fridge with their favorite drinks? Are we planning meals that they like and aren't allergic to? As the hosting draws closer, we should turn our attention to beautifying the entryway and our housekeeping tasks. Does our title have enough "curb appeal"? Did we fix the light bulbs in the introduction? Then it's time to straighten things up and clean. Editing grammar and spelling is a bit like dusting and vacuuming: the reader won't notice when you've done it, but it'll be conspicuous if you don't.

Black Bean and Sweet Potato Burgers This crowd-pleaser is sure to gain you some new fans. Double or triple the recipe and use in your weekly meal prep. (They freeze well, too! Fully thaw in the fridge then pop in the air fryer to cook.) Serve on whole wheat buns with lettuce, thick-cut tomato, and avocado. Top with a healthier Sriracha mayo using equal parts Greek yogurt and mayo, adding a little Sriracha to taste. MAKES 4 BURGERS Ingredients: 1 cup mashed cooked sweet potato 1 cup cooked brown rice ¾ cup rinsed-and-drained canned black beans (about ½ the can) 2 tablespoons taco seasoning Pantry items: Cooking spray Directions: Preheat the air fryer to 360°F for 5 minutes. In a medium bowl, mix together the sweet potato, rice, beans, and taco seasoning until well combined. Divide the mixture into 4 equal portions and form into patties, about 4 inches wide. Lightly coat with cooking spray and place 2 patties in the fry basket. Cook for 7 minutes. Flip and cook until firm to the touch and browned, 5–7 minutes more. Repeat for the remaining 2 patties.