Fry Steel Quotes

As a blacksmith uses heat to temper steel, so should a trial by fire strengthen one’s mettle.

meander, v. "...because when it all comes down to it, there's no such thing as a two-hit wonder. So it's better just to have that one song that everyone knows, instead of diluting it with a follow-up that only half succeeds. I mean, who really cares what Soft Cell's next single was, as long as we have 'Tainted Love'?" I stop. You're still listening. "Wait," I say. "What was I talking about? How did we get to 'Tainted Love'?" "Let's see," you say, "I believe we started roughly at the Democratic gains in the South, then jumped back to the election of 1948, dipping briefly into northern constructions of the South, vis-a-vis Steel Magnolias, Birth of a Nation, Johnny Cash, and Fried Green Tomatoes. Which landed you on To Kill a Mockingbird, and how it is both Southern and universal, which -- correct me if I'm wrong -- got us to Harper Lee and her lack of a follow-up novel, intersected with the theory, probably wrong, that Truman Capote wrote the novel, then hopping over to literary one-hit wonders, and using musical one-hit wonders to make a point about their special place in our culture. I think." "Thank you," I say. "That's wonderful.

If only humankind would soon succeed in destroying itself; true, I'm afraid : it will take a long time yet, but they'll manage it for sure. They'll have to learn to fly too, so that it will be easier to toss firebrands into cities (a pretty sight : a portly, bronze boat perhaps, from which a couple of mail-clad warriors contemptuously hurl a few flaming armored logs, while from below they shoot at the scaly beasts with howling arrows. They could also easily pour burning oil out of steel pitchers. Or poison. In the wells. By night). Well, they'll manage it all right (if I can come up with that much !). For they pervert all things to evil. The alphabet : it was intended to record timeless poetry or wisdom or memories - but they scrawl myriads of trashy novels and inflammatory pamphlets. What do they deftly make of metals ? Swords and arrow tips. - Fire ? Cities are already smoldering. And in the agora throng the pickpockets and swashbucklers, cutpurses, bawds, quacks and whores. And at best, the rest are simpletons, dandies, and brainless yowlers. And every one of them self-complacent, pretending respectability, bows politely, puffs out coarse cheeks, waves his hands, ogles, jabbers, crows. (They have many words : Experienced : someone who knows plenty of the little underhanded tricks. - Mature : has finally unlearned every ideal. Sophisticated : impertinent and ought to have been hanged long ago.) Those are the small fry; and the : every statesman, politician, orator; prince, general, officer should be throttled on the spot before he has time or opportunity to earn the title at humankind's expense. - Who alone can be great ? Artists and scientists ! And no one else ! And the least of them, if an honest man, is a thousand times greater than the great Xerxes. - If the gods would grant me 3 wishes, one of them would be immediately to free the earth of humankind. And of animals, too (they're too wicked for me as well). Plants are better (except for the insectavores) - The wind has picked up.

Antidepression medication is temperamental. Somewhere around fifty-nine or sixty I noticed the drug I’d been taking seemed to have stopped working. This is not unusual. The drugs interact with your body chemistry in different ways over time and often need to be tweaked. After the death of Dr. Myers, my therapist of twenty-five years, I’d been seeing a new doctor whom I’d been having great success with. Together we decided to stop the medication I’d been on for five years and see what would happen... DEATH TO MY HOMETOWN!! I nose-dived like the diving horse at the old Atlantic City steel pier into a sloshing tub of grief and tears the likes of which I’d never experienced before. Even when this happens to me, not wanting to look too needy, I can be pretty good at hiding the severity of my feelings from most of the folks around me, even my doctor. I was succeeding well with this for a while except for one strange thing: TEARS! Buckets of ’em, oceans of ’em, cold, black tears pouring down my face like tidewater rushing over Niagara during any and all hours of the day. What was this about? It was like somebody opened the floodgates and ran off with the key. There was NO stopping it. 'Bambi' tears... 'Old Yeller' tears... 'Fried Green Tomatoes' tears... rain... tears... sun... tears... I can’t find my keys... tears. Every mundane daily event, any bump in the sentimental road, became a cause to let it all hang out. It would’ve been funny except it wasn’t. Every meaningless thing became the subject of a world-shattering existential crisis filling me with an awful profound foreboding and sadness. All was lost. All... everything... the future was grim... and the only thing that would lift the burden was one-hundred-plus on two wheels or other distressing things. I would be reckless with myself. Extreme physical exertion was the order of the day and one of the few things that helped. I hit the weights harder than ever and paddleboarded the equivalent of the Atlantic, all for a few moments of respite. I would do anything to get Churchill’s black dog’s teeth out of my ass. Through much of this I wasn’t touring. I’d taken off the last year and a half of my youngest son’s high school years to stay close to family and home. It worked and we became closer than ever. But that meant my trustiest form of self-medication, touring, was not at hand. I remember one September day paddleboarding from Sea Bright to Long Branch and back in choppy Atlantic seas. I called Jon and said, “Mr. Landau, book me anywhere, please.” I then of course broke down in tears. Whaaaaaaaaaa. I’m surprised they didn’t hear me in lower Manhattan. A kindly elderly woman walking her dog along the beach on this beautiful fall day saw my distress and came up to see if there was anything she could do. Whaaaaaaaaaa. How kind. I offered her tickets to the show. I’d seen this symptom before in my father after he had a stroke. He’d often mist up. The old man was usually as cool as Robert Mitchum his whole life, so his crying was something I loved and welcomed. He’d cry when I’d arrive. He’d cry when I left. He’d cry when I mentioned our old dog. I thought, “Now it’s me.” I told my doc I could not live like this. I earned my living doing shows, giving interviews and being closely observed. And as soon as someone said “Clarence,” it was going to be all over. So, wisely, off to the psychopharmacologist he sent me. Patti and I walked in and met a vibrant, white-haired, welcoming but professional gentleman in his sixties or so. I sat down and of course, I broke into tears. I motioned to him with my hand; this is it. This is why I’m here. I can’t stop crying! He looked at me and said, “We can fix this.” Three days and a pill later the waterworks stopped, on a dime. Unbelievable. I returned to myself. I no longer needed to paddle, pump, play or challenge fate. I didn’t need to tour. I felt normal.

For many years Minos has been lucky to have in his court the most gifted inventor, the most skilled artificer outside of the Olympian forges of Hephaestus. His name is Daedalus and he is capable of fashioning moving objects out of metal, bronze, wood, ivory and gemstones. He has mastered the art of tightly coiling leaves of steel into powerful springs, which control wheels and chains to form intricate and marvellous mechanisms that mark the passage of the hours with great precision and accuracy, or control the levels of watercourses. There is nothing this cunning man cannot contrive in his workshop. There are moving statues there, men and women animated by his skill, boxes that play music and devices that can awaken him in the morning. Even if only half the stories of what Daedalus can achieve are true then you can be certain that no more cunning and clever an inventor, architect and craftsman has ever walked this earth.

I recently had dinner with George. We did not eat fish. Instead we ate at a wonderful Vietnamese restaurant. I had lemon-grass chicken with chile, and George had stir-fried vegetables. Both meals were excellent, and both consisted of foods originating far from Spokane. Although we didn’t ask the cook where the chicken and other foodstuffs came from, it isn’t difficult to construct an entirely plausible scenario. Here it is: the chicken was raised on a factory farm in Arkansas. The factory is owned by Tyson Foods, which supplies one-quarter of this nation’s chickens and sends them as far away as Japan, The chicken was fed corn from Nebraska and grain from Kansas. One of seventeen million chickens processed by Tyson that week, this bird was frozen and put onto a truck made by PACCAR. The truck was made from plastics manufactured in Texas, steel milled in Japan from ore mined in Australia and chromium from South Africa, and aluminum processed in the United States from bauxite mined in Jamaica. The parts were assembled in Mexico. As this truck, with its cargo of frozen chickens, made its way toward Spokane, it burned fuel refined in Texas, Oklahoma, California, and Washington from oil originating beneath Saudi Arabia, Venezuela, Mexico, Texas, and Alaska. All this, and I have chickens outside my door.

Foods to Embrace: Probiotics: Yogurt with active cultures, tempeh, miso, natto, sauerkraut, kefir, kimchi, kombucha, buttermilk, and certain cheeses. Prebiotics: Beans, oats, bananas, berries, garlic, onions, dandelion greens, asparagus, Jerusalem artichokes, and leeks. Low-GI carbohydrates: Brown rice, quinoa, steel-cut oatmeal, and chia seeds. Medium-GI foods, in moderation: Honey, orange juice, and whole-grain bread. Healthy fats: Monounsaturated fats like olive oil, nuts, nut butters, and avocados. Omega-3 fatty acids: Fish, especially fatty fish like salmon, mackerel, tuna, herring, and sardines. Vitamins B9, B12, B1, B6, A, and C. Minerals and micronutrients: Iron, magnesium, potassium, zinc, and selenium. Spices: Saffron and turmeric. Herbs: Oregano, lavender, passionflower, and chamomile. Foods to Avoid: Sugar: Baked goods, candy, soda, or anything sweetened with sugar or high-fructose corn syrup. High-GI carbs: White bread, white rice, potatoes, pasta, and anything else made from refined flour. Artificial sweeteners: Aspartame is particularly harmful, but also saccharin, sucralose, and stevia in moderation and with caution. Fried foods: French fries, fried chicken, fried seafood, or anything else deep-fried in oil. Bad fats: Trans fats such as margarine, shortening, and hydrogenated oils are to be avoided totally; omega-6 fats such as vegetable, corn, sunflower, and safflower oil should only be consumed in moderation. Nitrates: An additive used in bacon, salami, sausage, and other cured meats.

FAT-BURNING BREAKFAST MENUS Fat-Burning Breakfast 1 HEARTY OMELET 2 whole eggs, or 1 egg with 2 egg whites 1 ounce shredded cheese 1/4 cup chopped tomatoes and onions Cook in 1 tablespoon olive oil Carb options: 1 slice whole-wheat toast or English muffin General options: Replace chopped tomatoes and onions with 1 grilled tomato Replace chopped tomatoes and onions with 1/2 avocado Replace cheese with 1 slice ham or 1 sausage Replace cheese with 1 tablespoon butter for toast or English muffin Fat-Burning Breakfast 2 *SALMON BREAKFAST SOUFFLÉ Carb options: 1/2 cup berries or apple slices, or 1/2 cup oatmeal, or 1/2 cup high-fiber cereal Fat-Burning Breakfast 3 OMEGA-3 FISH BREAKFAST 4–6 ounces fish (cod, salmon, tuna, trout, or tilapia), grilled, baked, or sautéed 1 tablespoon olive oil 1 cup fresh vegetables (such as mushrooms, broccoli, bell peppers, or onions) 1 cup whole-fat or 2% cottage cheese Carb options: 1 apple or 1 cup cantaloupe slices, or 1/2 cup rice Fat-Burning Breakfast 4 GREEK YOGURT DELIGHT 1 cup whole-fat or 2% Greek yogurt, topped with cinnamon and 1/4 cup raw, unsalted nuts (almonds, walnuts, cashews, macadamias, or pecans) Carb options: 1/2 cup fresh berries (blueberries, raspberries, blackberries, strawberries) or 1/2 cup cooked steel-cut or 5-minute oatmeal Fat-Burning Breakfast 5 VEGGIE-EGG SCRAMBLE 2 eggs with 1 tablespoon butter or olive oil, scrambled with tomato, zucchini, onion, and green pepper Carb options: 1 slice whole-wheat toast or 1/2 cup fresh berries (blueberries, raspberries, blackberries, strawberries) General options: Choose other vegetables, such as mushrooms, spinach, or kale Add 1 tablespoon butter for toast Fat-Burning Breakfast 6 TRADITIONAL EGGS 2 eggs scrambled or pan-fried in 1 tablespoon olive oil 1 slice lean deli ham or Canadian bacon 1/2 sliced avocado Carb options: 1 slice whole-wheat toast, 1/2 English muffin, 1/2 cup cooked quinoa, or 1/2 cup long-grain brown rice General options: Replace avocado with sliced tomatoes Replace avocado with roasted sweet potato Add 1 tablespoon butter for toast or English muffin Fat-Burning Breakfast 7 *STEVE’S EASY EGG WHITE SOUFFLÉ 5 roasted asparagus spears 1/2 sliced tomato Carb options: 1 slice toast or 1/2 English muffin

Toward the end of the shift, when the orders from the waitresses had slowed to a trickle and the cleaning up of the kitchen had begun, J.T. picked a CD and slipped it into the CD player the cooks kept on top of a reach-in refrigerator. He cranked the volume to seven and hit Play. Offspring doing "Bad Habit." It was one of the kitchen staff standards. They favored seriously hard-edged rock at the end of a tough night. The worse the night, the wilder the music. Skeet, one of the other cooks, heard the opening bars and gave J.T. a wink. "It wasn't that bad of a night," she said. "Oh, Skeet, you think every night is a Melissa Etheridge night," J.T. teased. He waltzed over, took Skeet by the waist, and drew her into a completely incongruous dance, as if they were keeping time to a different piece of music. "First time you've danced with a guy, Skeet?" "No, only I prefer guys with some idea of rhythm," Skeet said. J.T. released her, laughing. "Come on, Tom," he said, inviting the fry cook to dance. "Let's go." "Yeah, when pigs fly," Tom said. "No one wants to dance," J.T. complained. Then he spotted Lianne coming through the swinging doors. "Lianne! Dance with me." He snapped his fingers. "I got dancin' feet." "Dance to this?" Lianne said, turning up her nose. "Skeet! Stick in Rihanna," J.T. ordered. Seconds later Rihanna came on. But still Lianne refused. "J.T., you're at work," she said. She gave him a peck on the cheek and went back to the dining room just as Marquez passed through the door. J.T. retreated a bit, stepping back behind the line and pretending to go back to work. Marquez started to do side work, dipping tartar sauce into little plastic cups, but J.T. knew her too well to think she could ignore the music. Within seconds he could see the effect-- a motion beginning with her head, swaying just slightly at first, translated down her neck to her shoulders, her bottom, her legs, topped off by a little twirl with the tartar sauce spoon still in her hand. J.T. smiled ruefully. The future Harvard girl. The future corporate lawyer. There wasn't anything wrong in dancing with his former girlfriend, was there? After all, a moment earlier he'd been dancing with Skeet. He'd even asked Tom, although the fry cook was unlikely to be seen as a threat by Lianne. No, he should stick to his work. Marquez was now dancing far more than she was filling cups of tartar sauce. J.T. whipped off his apron. Screw it. He had dancin' feet. What was he supposed to do? He took the spoon from Marquez and set it down. "Crank it, Skeet," he said. By the time Lianne reappeared in the kitchen, Marquez was up on the stainless steel counter, hands in the air over her head, hips thrusting, hair loose and flying, doing death-defying moves. J.T. was dancing more sedately below her, choosing to keep his feet on the ground. "Is this really--" Lianne began, but the music drowned her out. She caught J.T.'s eye. He gave her a wan grin and tried to draw her into the moment. But Lianne just looked angry and hurt.

My milk had burst onto the scene with a vengeance, and eating became the baby’s new vocation. The next two weeks of her life marked the end of my life as I knew it; I was up all night, a hag all day, and Marlboro Man was completely on his own. I wanted nothing to do with anyone on earth, my husband included. “How are you doing today?” he’d ask. I’d resent that I had to expand the energy to answer. “Want me to hold the baby while you get up and get dressed?” he’d offer. I’d crumble that he didn’t like my robe. “Hey, Mama--wanna take the baby for a drive?” Not no, but hell no. We’ll die if we leave our cocoon. The rays from the sun will fry us and turn us to ashes. And I’d have to put on normal clothes. Forget it. I’d kicked into survival mode in the most literal sense of the word--not only was laundry out of the question, but so was dinner, casual conversation, or any social interaction at all. I had become a shell of a person--no more human than the stainless steel milk machines in dairy farms in Wisconsin, and half as interesting. Any identity I’d previously had as a wife, daughter, friend, or productive member of the human race had melted away the second my ducts filled with milk. My mom dropped by to help once or twice, but I couldn’t emotionally process her presence. I hid in my room with the door shut as she did the dishes and washed laundry without help or input from me. Marlboro Man’s mom came to help, too, but I couldn’t be myself around her and holed up in my room. I didn’t even care enough to pray for help. Not that it would have helped; stainless steel milk machines have no soul.

In the world of premium, flame broils there are basically two roads that the makers appear to seek after. We have the do everything models and the particular objective models. Do everything flame broils concentrate on presenting to you a wide range of highlights for a better than average taste of close everything a barbecue can do while alternate concentrate on things like infrared barbecuing, warm maintenance or self-cleaning. This Weber Summit show is a do everything flame broil that matches premium stainless steel with different cooking alternatives, great power, and a cost around $1899 on the lower end for premium barbecues. Weber Summit 7170001 S-470 Stainless-Steel 580-Square-Inch 48,800-BTU Liquid-Propane Gas Grill With a ton of experience in grill design Weber brings to market this heavy duty premium grill. Here we have four main burners pumping 48,800 BTU’s of cooking power over propane gas. It doesn’t stop there though the highlight of this model is all of its grilling utility. Features 580-square-inch 48,800-BTU gas grill with stainless-steel cooking grates and Flavorizer bars Front-mounted controls; 4 stainless-steel burners; Snap-Jet individual burner ignition system Side burner, Sear Station burner, smoker burner, and rear-mounted infrared rotisserie burner Enclosed cart; built-in thermometer; requires a 20-pound LP tank (sold separately); LED fuel gauge - LP models only Measures 30 inches long by 66 inches wide by 57 inches high; 5-year limited warranty SABER SS 500 Premium Stainless Steel 3 Burner Gas Grill Silver is a valuable mineral and also an extravagant color as the natural color of stainless steel why would you not want to go all out. With that in mind, we have this Saber SS 500 premium gas grill. This grill features a completely stainless steel build housing three infrared burners for precise temperature contro Features Constructed with commercial grade 304 stainless steel for lasting durability Uses a patented infrared cooking system for even temperature, no flare-ups and 30% less propane consumption Dual tube side burner is ideal for greater versatility of using woks, skillets and pots, as well as boiling and frying side dishes and sauces 2 internal halogen lights so you can grill at any time of day Napoleon Grills PRO500RSIBPSS-2 Prestige Pro Series Gas Grills Propane The grilling extends beyond your basic setup with a heavy duty rear infrared rotisserie burner and a side infrared burner for searing purposes so whether you want a succulent roast of a hibachi style feast, burgers and hot dogs are just the beginning. Features 80, 000 BTU's Six burners 900 in total cooking area Premium stainless Steel construction

As he talked, Pepino roughly diced a concasse into a stainless steel bowl, deftly peeling and deseeding three small, vine-ripened tomatoes in a blink of an eye, leaving them to marinate in extra-virgin olive oil with some brunoised carrot, parsley, and garlic. He heated butter and oil in a pan and let it come up to a foam while he quickly rinsed a dozen shrimp. He dropped the vegetables into the pan and let them cook down with a beaker of white wine while he delicately deveined the backs and bellies of the shrimp, leaving the heads undisturbed. He set a second pan on low heat, poured a light coating of olive oil and rubbed the pan with a large clove of garlic; he browned four large, bias-cut slices from a baguette and left them to gently brown in the oil. He added a whisper of salt to his sauce, a generous grind of black pepper, saffron, a pinch of cayenne, and a dash of brown sugar. He laid the shrimp into the sauce, turned them and let them finish, then quickly pulled them out to a side plate at the precisely pink moment of doneness. He mounted his improvised beurre blanc with a knob of butter, plated the fried bread, laid on the shrimp and fragrant sauce, which he left unsieved and rustic, and sprinkled chopped scallions and parsley over everything. Angelina poured two glasses from the remainder of the wine he'd used in the sauce, an acidic, wonderfully dry 'Gavi di Gavi' from Piedmont, and they touched glasses before diving in. The shrimp were fresh and perfectly cooked. They ate them shells and all, sucked the sweet meat of the heads with relish, then wiped every last drop of the sauce from their plates with the crostini, which were beautifully crisp on the outside and moist and lacy on the inside.

Do you have a frying pan? Not Teflon, I hate that stuff. Cast iron? Or stainless steel?" I found River an old cast iron pan in the cabinet by the sink. I put it on the stove, and I imagined, for a second, Freddie, young, wearing a pearl necklace and a hat that slouched off to one side, standing over that very pan and making an omelet after a late night spent dancing those crazy, cool dances they did back in her day. "Brilliant," River said. He lit the gas stove and threw some butter in the pan. Then he cut four pieces of the baguette, rubbed them with a clove of garlic, and tore a hole out in each. He set the bread in the butter and cracked an egg onto the bread so it filled up the hole. The yolks of the eggs were a bright orange, which, according to Sunshine's dad, meant the chickens were as happy as a blue sky when they laid them. "Eggs in a frame," River smiled at me. When the eggs were done, but still runny, he put them on two plates, diced a tomato into little juicy squares, and piled them on top of the bread. The tomato had been grown a few miles outside of Echo, in some peaceful person's greenhouse, and it was red as sin and ripe as the noon sun. River sprinkled some sea salt over the tomatoes, and a little olive oil, and handed me a plate. "It's so good, River. So very, very good. Where the hell did you learn to cook?" Olive oil and tomato juice were running down my chin and I couldn't have cared less. "Honestly? My mother was a chef." River had the half smile on his crooked mouth, sly, sly, sly. "This is sort of a bruschetta, but with a fried egg. American, by way of Italy.

Grace rolled up her sleeves and joined the group in the kitchen, where Gladys, Pablo's wife, had worked all day directing many other women who kept food pouring out the front and side door, onto a long series of folding tables, all covered in checkered paper table cloths. While some of the women prepped and cooked, others did nothing but bring food out and set it on the table- Southern food with a Mexican twist, and rivers of it: fried chicken, chicken and dumplings, chicken mole, shrimp and grits, turnip greens, field peas, fried apples, fried calabaza, bread pudding, corn pudding, fried hush puppies, fried burritos, fried okra, buttermilk biscuits, black-eyed peas, butter bean succotash, pecan pie, corn bread, and, of course, apple pie, hot and fresh with sloppy big scoops of local hand-churned ice creams. As the dinner hours approached, Carter grabbed Grace out of the kitchen, and they both joined Sarah, Carter's friend, helping Sarah's father throw up a half-steel-kettle barbecue drum on the side of the house. Mesquite and pecan hardwoods were quickly set ablaze, and Dolly and the quilting ladies descended on the barbecue with a hurricane of food that went right on to the grill, whole chickens and fresh catfish and still-kicking mountain trout alongside locally-style grass-fed burgers all slathered with homemade spicy barbecue sauce. And the Lindseys, the elderly couple who owned the fields adjoining the orchard, pulled up in their pickup and started unloading ears of corn that had been recently cut. The corn was thrown on the kettle drum, too, and in minutes massive plumes of roasting savory-sweet smoke filled the air around the house. It wafted into the orchards, toward the workers who soon began pouring out of the house.

And then you ended up in Chechnya, I understand" Sergei continued. "And what, exactly, did you do there?" Jack inquired. "Exactly? We would surround the villages, call out the village elders and give them our ultimatum: if you don't give up your arms, we'll raze your village to the ground. At night, all men, including boys, would go away in to the mountains on the request of the village elders. By the time we rolled in, there were no more weapons or rebels. Only the elderly, women and children. And nobody could leave." "Why not?" "Because we blocked off the main road, that's why," Fedor said as if he was losing patience with Jack. "On approaching any house, I'd fire inside. If anyone jumped out, woman or child, I mowed them down. The guys behind me would torch the bodies with the flamethrowers to get rid of the evidence. We moved through the village, house by house, firing, throwing grenades into the basements, burning. At one train station we hung ten high school kids, and then six more students that were hiding inside a school. On the outskirts we found about a hundred and thirty people, women, children, old men, anyone who didn't run away. We locked them in a grain elevator, chained the door and then torched it. What we left behind were not ruins, just flat ground." "Are you saying that the Russian soldiers killed everyone in some village and nobody has heard of it?" Jack asked him incredulously. It was inconceivable that such a barbaric event could take place in today's world without CNN and BBC dissecting it under a microscope. "Not everyone was killed. Some of the villagers, the ones who survived, were transported to a filtration camp." "What's a filtration camp?" "You really don't' know anything, do you? Or are you pretending?" "Try me," Jack said. "There is this filtration camp in Osinovka. Each room houses twenty to twenty five prisoners, who sleep on the concrete floor. The guards line them up against the wall and practice karate kicks in the head or in the groin. One of our guys liked to put electricity to the bodies, to see them fry. It takes a long time to get used to that smell. If a prisoner tried to untie their hands, the sergeant would cut them off at the wrists. If a prisoner tried to take off the black blindfold, the sergeant would put out his eyes with his thumbs. He was a piece of work from Archangelsk, our sergeant. During one helicopter ride, he dropped three prisoners because he was bored." "But how is it possible that the world news did not report any of this?" Jack persisted in knowing. Fedor raised his eyebrows in a manner that made Jack feel foolish for asking such a question. "Simple. For the next forty-eight hours we didn't allow anyone to enter Samashki, not even the Red Cross. That gave us plenty of time. Our armored vehicles flattened their bones so that the relatives could not identify them later. Exactly what news are you talking about? Are you from this world or not?" Fedor's wolf-like stare made Jack very nervous.

For Breakfast Intact grain, such as steel cut oats, hulled barley, or buckwheat groats (cooked by boiling in water on a low flame). If you soak the grain overnight, the cooking time will be much shorter in the morning. Add ground flaxseeds, hemp seeds, or chia seeds to this hot cereal, along with fresh or frozen fruit. Use mostly berries, with shredded apple and cinnamon. Or a serving of coarsely ground, 100 percent whole grain bread with raw nut butter. Or as a quick and portable alternative, have a green smoothie, such as my Green Berry Blended Salad. For Lunch A big (really, really big!) salad with a nut/seed-based dressing (see Chapter 9 for some great choices) Vegetable bean soup One fresh fruit For Dinner Raw vegetables with a healthful dip A cooked green vegetable that is simply and quickly prepared: steamed broccoli florets; sautéed leafy greens such as kale, collard greens, or Swiss chard; asparagus, frozen artichoke hearts, or frozen peas. A vegetable dish that has some starchy component or intact grain with it, such as a bean/oat/mushroom burger on a whole wheat pita or a stir-fried dish with onions, cabbage, mushrooms, and water chestnuts with wild rice or other intact grain and a sauce such as Thai peanut sauce.

Place the frozen hash browns in the bowl of a food processor. Use the steel blade, and process with an on-and-off motion until the potatoes are finely chopped. (If you don’t have a food processor, you don’t have to go out and buy one to make these. Just lay your frozen potatoes out on a cutting board in single layers, and chop them up into much smaller pieces with a chef’s knife.) Leave the potatoes in the food processor (or on the counter) while you… Crack the eggs into a large bowl and beat them with a fork or a wire whip until they’re fluffy. Stir in the grated onion (or the onion powder if you decided to use that), and the salt and pepper. Mix in the cracker crumbs. Let the mixture sit on the counter for at least two minutes to give the crumbs time to swell as they soak up the liquid. If you used a food processor, dump the potatoes on a cutting board. (If you used a chef’s knife, they’re already there.) Blot them with a paper towel to get rid of any moisture. Then add them to the mixture in the bowl, and stir them in. If the mixture in your bowl looks watery, add another Tablespoon of cracker crumbs to thicken it. Wait for the cracker crumbs to swell up, and then stir again. If it’s still too watery, add another Tablespoon of cracker crumbs. The resulting mixture should be thick, like cottage cheese. Place the ¼ stick of butter and the 1/8 cup of olive oil in a large nonstick frying pan. (This may be overkill, but I spray the frying pan with Pam or another nonstick cooking spray before I add the butter and olive oil.) Turn the burner on medium-high heat. Once the oil and butter are hot, use a quarter-cup measure to drop in the batter. Don’t try to get all of the batter out of the measuring cup. Your goal is to make 1/8 cup pancakes, and if you don’t scrape out the batter, that’s approximately what you’ll get. Keep the pancakes about two inches apart, and cover the bottom of the frying pan with them. Flatten them very slightly with a spatula so the potatoes spread out and don’t hump up in the middle. Fry the pancakes until they’re lightly browned on the bottom. That should take 2 to 3 minutes. You can tell by lifting one up with a spatula and peeking, but if it’s not brown and you have to do it again, choose another pancake to lift. Once the bottoms of the pancakes are brown, flip them over with your spatula and fry them another 2 to 3 minutes, or until the other side is brown. Lift out the pancakes and drain them on paper towels. Serve hot off the stove if you can, or keep the pancakes warm by placing them in a pan in a warm oven (the lowest temperature that your oven will go) in single layers between sheets of aluminum foil. Serve with your choice of sour cream, applesauce, cherry sauce, blueberry sauce, or apricot sauce. Yield: Approximately 24 small pancakes, depending on pancake size.

Ralph swept back the yellow curtain to look out on the street. The leaves were turning red, the whole block ablaze. Across the street stood a barbershop that shared a storefront with a black bookstore. Next door, the hair salon spewed steam onto the street, the fried chicken spot, a jewelry shop with crucifixes and chains glittering on display, and the beauty supply store that blasted soca and flashed neon lights onto the sidewalk. This particular corner didn't have a view of any of the coffee shops that had opened farther east. Those had plush furniture and abstract art on the walls, stainless-steel espresso pumps. They were always crowded with young people in jeans and plaid, typing away on their laptops. There were the bars, too, with a dozen local beers on tap, and short menus that consisted mostly of nuts, pickles, cheese. Penelope could see the changes, of course, but she still recognized the neighborhood - it wasn't like Fort Greene or Williamsburg, which were no longer themselves. Strangers still said hello to her as they lounged on their stoops at sundown. She still had to ignore the whistles from the young men who stood in front of the bodega for so long each day it was clear they were dealing. Church bells rang on the hour and floors thumped with praise for Jesus in the Baptist churches, the one-room Pentecostal churches, the regal AME tabernacles, worship never ceasing in Bed-Stuy. The horizon on Bedford Avenue was just as long, the sirens of the police cars ars persistent, the wheeze of the B26 loud enough to wake her up at night.