Giving Food Packs Quotes

I’m a modern man, a man for the millennium. Digital and smoke free. A diversified multi-cultural, post-modern deconstruction that is anatomically and ecologically incorrect. I’ve been up linked and downloaded, I’ve been inputted and outsourced, I know the upside of downsizing, I know the downside of upgrading. I’m a high-tech low-life. A cutting edge, state-of-the-art bi-coastal multi-tasker and I can give you a gigabyte in a nanosecond! I’m new wave, but I’m old school and my inner child is outward bound. I’m a hot-wired, heat seeking, warm-hearted cool customer, voice activated and bio-degradable. I interface with my database, my database is in cyberspace, so I’m interactive, I’m hyperactive and from time to time I’m radioactive. Behind the eight ball, ahead of the curve, ridin the wave, dodgin the bullet and pushin the envelope. I’m on-point, on-task, on-message and off drugs. I’ve got no need for coke and speed. I've got no urge to binge and purge. I’m in-the-moment, on-the-edge, over-the-top and under-the-radar. A high-concept, low-profile, medium-range ballistic missionary. A street-wise smart bomb. A top-gun bottom feeder. I wear power ties, I tell power lies, I take power naps and run victory laps. I’m a totally ongoing big-foot, slam-dunk, rainmaker with a pro-active outreach. A raging workaholic. A working rageaholic. Out of rehab and in denial! I’ve got a personal trainer, a personal shopper, a personal assistant and a personal agenda. You can’t shut me up. You can’t dumb me down because I’m tireless and I’m wireless, I’m an alpha male on beta-blockers. I’m a non-believer and an over-achiever, laid-back but fashion-forward. Up-front, down-home, low-rent, high-maintenance. Super-sized, long-lasting, high-definition, fast-acting, oven-ready and built-to-last! I’m a hands-on, foot-loose, knee-jerk head case pretty maturely post-traumatic and I’ve got a love-child that sends me hate mail. But, I’m feeling, I’m caring, I’m healing, I’m sharing-- a supportive, bonding, nurturing primary care-giver. My output is down, but my income is up. I took a short position on the long bond and my revenue stream has its own cash-flow. I read junk mail, I eat junk food, I buy junk bonds and I watch trash sports! I’m gender specific, capital intensive, user-friendly and lactose intolerant. I like rough sex. I like tough love. I use the “F” word in my emails and the software on my hard-drive is hardcore--no soft porn. I bought a microwave at a mini-mall; I bought a mini-van at a mega-store. I eat fast-food in the slow lane. I’m toll-free, bite-sized, ready-to-wear and I come in all sizes. A fully-equipped, factory-authorized, hospital-tested, clinically-proven, scientifically- formulated medical miracle. I’ve been pre-wash, pre-cooked, pre-heated, pre-screened, pre-approved, pre-packaged, post-dated, freeze-dried, double-wrapped, vacuum-packed and, I have an unlimited broadband capacity. I’m a rude dude, but I’m the real deal. Lean and mean! Cocked, locked and ready-to-rock. Rough, tough and hard to bluff. I take it slow, I go with the flow, I ride with the tide. I’ve got glide in my stride. Drivin and movin, sailin and spinin, jiving and groovin, wailin and winnin. I don’t snooze, so I don’t lose. I keep the pedal to the metal and the rubber on the road. I party hearty and lunch time is crunch time. I’m hangin in, there ain’t no doubt and I’m hangin tough, over and out!

Majority of excuses are deliberate attempts to keep success far away. Eventually, the success goes away because that is the command "excuses" gave out; "pack and go"!

All took leave from life in the manner which most suited them. Some praying, some deliberately drunk, others lustfully intoxicated for the last time. But the mothers stayed up to prepare the food for the journey with tender care, and washed their children and packed their luggage; and at dawn the barbed wire was full of children's washing hung out in the wind to dry. Nor did they forget the diapers, the toys, the cushions and the hundreds other small things which mothers remember and which children always need. Would you not do the same? If you and your child were going to die tomorrow, would you not give him to eat today?

Gail and Lonny find me as I’m tugging on my shirt. I can’t wait until my clothes start fitting normal again and aren’t uncomfortably tight around the chest. I can’t wait to go back to all the familiar comics T-shirts that don’t fit me at this bulked-out size. “Well?” Gail says. “How is it? How do you feel?” “I can eat bacon again!” I yell, throwing up a fist. “All the bacon! Bacon or bust!” “Yes!” Gail cheers. “After your promo shoots, you absolutely can!” My cries of glee turn into an actual sob. I quickly shove my face into my arm. Thank god it’s just Gail. She pats me on the shoulder. “I know,” she says. “But you’ll get to have it soon, and then—” “No.” I swallow and shake my head, wiping my eyes with the back of my hand. “It’s not the bacon.” I mean, it is but it’s also not. I’m overcome right now with everything. These last few months leading up to the shoot, the mounting pressure, the twenty-three days of high stress and rabbit food and Elle. All of it. “Why does it have to be so hard?” “Getting a six pack?” I give her a feeble smile. “I am more than my body, thank you.

From the hood of his car, he hefted a large green insulated pack - the kind Fadlan's Falafel used for deliveries. "This is for you, Magnus. I hope you enjoy." The scent of fresh falafel wafted out. True, I'd eaten falafel just a few hours ago, but my stomach growled because ... well, more falafel. "Man, you're the best. I can't believe - Wait. You're in the middle of a fast and you brought me food? That seems wrong." "Just because I'm fasting doesn't mean you can't enjoy." He clapped me on my shoulder. "You'll be in my prayers. All of you." I knew he was sincere. Me, I was an atheist. I only prayed sarcastically to my own father for a better colour of boat. Learning about the existence of Norse deities and the Nine Worlds had just made me more convinced that there was no grand divine plan. What kind of God would allow Zeus and Odin to run around the same cosmos, both claiming to be the king of creation, smiting mortals with lightning bolts and giving motivational seminars? Bur Amir was a man of faith. He and Samirah believed in something bigger, a cosmic force that actually cared about humans. I suppose it was kind of comforting to know Amir had my back in the prayer department, even if I doubted there was anybody at the end of that line. "Thanks, man." I shook his hand one last time.

For months beforehand, I fielded calls from British media. A couple of the reporters asked me to name some British chefs who had inspired me. I mentioned the Roux brothers, Albert and Michel, and I named Marco Pierre White, not as much for his food as for how—by virtue of becoming an apron-wearing rock-star bad boy—he had broken the mold of whom a chef could be, which was something I could relate to. I got to London to find the Lanesborough dining room packed each night, a general excitement shared by everyone involved, and incredibly posh digs from which I could step out each morning into Hyde Park and take a good long run around Buckingham Palace. On my second day, I was cooking when a phone call came into the kitchen. The executive chef answered and, with a puzzled look, handed me the receiver. Trouble at Aquavit, I figured. I put the phone up to my ear, expecting to hear Håkan’s familiar “Hej, Marcus.” Instead, there was screaming. “How the fuck can you come to my fucking city and think you are going to be able to cook without even fucking referring to me?” This went on for what seemed like five minutes; I was too stunned to hang up. “I’m going to make sure you have a fucking miserable time here. This is my city, you hear? Good luck, you fucking black bastard.” And then he hung up. I had cooked with Gordon Ramsay once, a couple of years earlier, when we did a promotion with Charlie Trotter in Chicago. There were a handful of chefs there, including Daniel Boulud and Ferran Adrià, and Gordon was rude and obnoxious to all of them. As a group we were interviewed by the Chicago newspaper; Gordon interrupted everyone who tried to answer a question, craving the limelight. I was almost embarrassed for him. So when I was giving interviews in the lead-up to the Lanesborough event, and was asked who inspired me, I thought the best way to handle it was to say nothing about him at all. Nothing good, nothing bad. I guess he was offended at being left out. To be honest, though, only one phrase in his juvenile tirade unsettled me: when he called me a black bastard. Actually, I didn’t give a fuck about the bastard part. But the black part pissed me off.

We’ve created mass production at low prices, a system that operates under duress. There are stressed-out pigs who can’t mate, who bite one another’s tails because they’re so confined, or who are so heavy their legs can no longer support their bodies; turkeys who can’t reproduce naturally; chickens who have to be debeaked because they peck at each other in densely packed cages; roosters bred for growth who’ve become so aggressive that they injure or kill their mates; and cows who eat other cows as part of their feed and go mad. All of this is presided over by stressed-out farmers, many of whom have come to accept the industry’s bigger-is-better mantra, though it’s clearly unsustainable for them and the earth. In the process they have become almost as trapped as the animals they “farm.” Farmers, industry, and consumers have created a treadmill that runs ever more rapidly, fueled by all kinds of suffering animals—including us. It’s a system that only takes and doesn’t give back; it extracts and doesn’t replenish, until the creatures and the earth that sustain its existence have nothing more to give.

When we’re in line for food, Peter reaches for a brownie and I say, “Don’t--I brought cookies,” and he gets excited. “Can I have one now?” he asks. I pull my Tupperware out of my bag and Peter grabs one. “Let’s not share with anybody else,” he says. “Too late,” I say, because our friends have spotted us. Darrell is singing, “Her cookies bring all the boys to the yard,” as we walk up to the table. I set the Tupperware down on the table and the boys wrestle for it, snatching cookies and gobbling them up like trolls. Pammy manages to snag one and says, “Y’all are beasts.” Darrell throws his head back and makes a beastlike sound, and she giggles. “These are amazing,” Gabe groans, licking chocolate off his fingers. Modestly I say, “They’re all right. Good, but not amazing. Not perfect.” I break a piece off of Peter’s cookie. “They taste better fresh out of the oven.” “Will you please come over to my house and bake me cookies so I know what they taste like fresh out of the oven?” Gabe bites into another one and closes his eyes in ecstasy. Peter snags one. “Stop eating all my girlfriend’s cookies!” Even a year later, it still gives me a little thrill to hear him say “my girlfriend” and know that I’m her. “You’re gonna get a gut if you don’t quit with that shit,” Darrell says. Peter takes a bite of cookie and lifts up his shirt and pats his stomach. “Six-pack, baby.” “You’re a lucky girl, Large,” Gabe says. Darrell shakes his head. “Nah, Kavinsky’s the lucky one.” Peter catches my eye and winks, and my heart beats quicker. I have a feeling that when I’m Stormy’s age, these everyday moments will be what I remember: Peter’s head bent, biting into a chocolate chip cookie; the sun coming through the cafeteria window, bouncing off his brown hair; him looking at me.

To eat responsibly is to understand and enact, so far as one can, this complex relationship. What can one do? Here is a list, probably not definitive: 1. Participate in food production to the extent that you can. If you have a yard or even just a porch box or a pot in a sunny window, grow something to eat in it. Make a little compost of your kitchen scraps and use it for fertilizer. Only by growing some food for yourself can you become acquainted with the beautiful energy cycle that revolves from soil to seed to flower to fruit to food to offal to decay, and around again. You will be fully responsible for any food that you grow for yourself, and you will know all about it. You will appreciate it fully, having known it all its life. 2. Prepare your own food. This means reviving in your own mind and life the arts of kitchen and household. This should enable you to eat more cheaply, and it will give you a measure of “quality control”: You will have some reliable knowledge of what has been added to the food you eat. 3. Learn the origins of the food you buy, and buy the food that is produced closest to your home. The idea that every locality should be, as much as possible, the source of its own food makes several kinds of sense. The locally produced food supply is the most secure, the freshest, and the easiest for local consumers to know about and to influence. 4. Whenever possible, deal directly with a local farmer, gardener, or orchardist. All the reasons listed for the previous suggestion apply here. In addition, by such dealing you eliminate the whole pack of merchants, transporters, processors, packagers, and advertisers who thrive at the expense of both producers and consumers. 5. Learn, in self-defense, as much as you can of the economy and technology of industrial food production. What is added to food that is not food, and what do you pay for these additions? 6. Learn what is involved in the best farming and gardening. 7. Learn as much as you can, by direct observation and experience if possible, of the life histories of the food species. The

He gestured at me. “Do you like the blanket?” I nodded. “It’s warm.” “I made it. Well, actually, I didn’t skin the animal, but I did kill it….after the others pinned it down. It’s werewolf skin.” My heart faltered; I gripped at a wad of black fur. “I slayed the beast for you, Catherine. I used your sword. It was your grandmother’s idea actually, a wedding present. You mentioned how chilly you get.” “You didn’t slay a werewolf,” I breathed before repeating the words louder. “You did not slay a werewolf, Thaddeus.” “Oh, but I did. I took a band of huntsman with me and we tracked one down. A smaller one, mind you, not far from the front gate…” “You did not!” I contended more strongly. Why would one wolf have separated from the pack? Why outside our walls? “Yes, Catherine, I did,” he insisted. I shook my head disbelieving. “You’re not capable—” “I am so.” I wanted to cry. I wanted to protest, but to do so meant giving away my knowledge of the truth. Without knowing what else to do or say I changed the subject. “The fire’s gone out.” Thaddeus turned his head to check. “You’re right. I’ll see to it.” He fed the barrel stove until a healthy blaze was roaring. Finding me no longer a decent conversationalist, Thaddeus left with a promise to return soon with food and water. Unobserved, I gathered up the fur hide of a lost soul and curled into a ball, hugging it close to my chest. I cried silent tears and mourned for this unknown werewolf for days.

Darcy rolled the quill between his fingers and looked with benign pity upon his cousin. “You should, you know. It’s a wonderful feeling to be the head of your home, with a wife who adores you and whom you adore in return.” Fitzwilliam whipped out his pocket watch. “Oh, look at that. I have to run." Ignoring him, Darcy turned his face to the fire, a besotted look in his eyes and a smile on his lips. “It’s a good feeling to care for your family and their well-being. It makes you finally grow up, I can tell you.” He sighed deeply and began attacking his figures once more, his mind filled with unlimited love and joy, thinking on his upcoming paternal responsibilities. “I myself find women to be unbelievably wonderful creations.” “I suppose you will continue with this treacle even as I beg you to stop.” “Well, think about it…” Darcy continued, looking up from his work. Fitzwilliam groaned. “They give back to you double and triple whatever little you hand them.” “I think I’m going to be ill, Darcy. Please stop.” “You hand them disparate items of food, and they give you back a wonderful meal. You provide them with four walls and a floor, and they give you back a loving home. You give them your seed,” Darcy’s eyes misted, his voice choked with emotion. “You give them your seed, and they give you back the most precious thing of all—a child…” They sat in silence together. “And God help you if you give them shit.” Fitzwilliam was calmly packing tobacco into his pipe, and his eyes met Darcy’s for a moment. Understanding flashed between them. “Amen to that, Cousin.” Darcy crashed down to earth, quickly resuming his work

BONNIE BROWNIE COOKIE BARS Preheat oven to 350 degrees F., rack in the middle position.   4 one-ounce squares semi-sweet chocolate (or 3/4 cup chocolate chips) 3/4 cup butter (one and a half sticks) 1½ cups white (granulated) sugar 3 beaten eggs (just whip them up in a glass with a fork) 1 teaspoon vanilla extract 1 cup flour (pack it down in the cup when you measure it) 1/2 cup chopped cashews 1/2 cup chopped butterscotch chips 1/2 cup semi-sweet chocolate chips (I used Ghirardelli)   Prepare a 9-inch by 13-inch cake pan by lining it with a piece of foil large enough to flap over the sides. Spray the foil-lined pan with Pam or another nonstick cooking spray.   Microwave the chocolate squares and butter in a microwave-safe mixing bowl on HIGH for 1 minute. Stir. (Since chocolate frequently maintains its shape even when melted, you have to stir to make sure.) If it’s not melted, microwave for an additional 20 seconds and stir again. Repeat if necessary.   Stir the sugar into the chocolate mixture. Feel the bowl. If it’s not so hot it’ll cook the eggs, add them now, stirring thoroughly. Mix in the vanilla extract.   Mix in the flour, and stir just until it’s moistened.   Put the cashews, butterscotch chips, and chocolate chips in the bowl of a food processor, and chop them together with the steel blade. (If you don’t have a food processor, you don’t have to buy one for this recipe—just chop everything up as well as you can with a sharp knife.)   Mix in the chopped ingredients, give a final stir by hand, and spread the batter out in your prepared pan. Smooth the top with a rubber spatula.   Bake at 350 degrees F. for 30 minutes.   Cool the Bonnie Brownie Cookie Bars in the pan on a metal rack. When they’re thoroughly cool, grasp the edges of the foil and lift the brownies out of the pan. Place them facedown on a cutting board, peel the foil off the back, and cut them into brownie-sized pieces.   Place the squares on a plate and dust lightly with powdered sugar if you wish.   Hannah’s Note: If you’re a chocoholic, or if you’re making these for Mother, frost them with Neverfail Fudge Frosting before you cut them.

In addition to these international climbers, we were supported by a climbing team of Nepalese Sherpas, led by their Sirdar boss, Kami. Raised in the lower Himalayan foothills, these Sherpas know Everest better than anyone. Many had climbed on the mountain for years, assisting expeditions by carrying food, oxygen, extra tents, and supplies to stock the higher camps. As climbers, we would each carry substantial-sized packs every day on Everest, laden with food, water, cooker, gas canisters, sleeping bag, roll mat, head torch, batteries, mittens, gloves, hat, down jacket, crampons, multitool, rope, and ice axes. The Sherpas would then add an extra sack of rice or two oxygen tanks to that standard load. Their strength was extraordinary, and their pride was in their ability to help transport those life-giving necessities that normal climbers could not carry for themselves. It is why the Sherpas are, without doubt, the real heroes on Everest. Born and brought up at around twelve thousand feet, altitude is literally in their blood. Yet up high, above twenty-five thousand feet, even the Sherpas start to slow, the way everyone, gradually and inevitably, does. Reduced to a slow, agonizing, lung-splitting crawl. Two paces, then a rest. Two paces, then a rest. It is known as the “Everest shuffle.

People reacted with hate and fear and then community by wearing American flag shirts, bandannas, crying, huddling, lost, and senseless. They packed the gymnasium to talk about how they felt. A lot of students were from New York so I understood their pain. For them, it was personal. But for me, it was surreal. I didn't take it personally: I'd never subscribed to America. I never felt included in this country. To this day, someone tells me to go back to China at least three times a year and I live in downtown New York. (222-233) Americans. Americans. AMERICANS. They've called me chink. They've treated me like the Other. They laughed at my food, they laughed at my family, they laughed at my culture, they wouldn't give me a proper interview because of my face. Americans. They did that. When 9/11 happened, I was an observer. I mourned for the victims and felt for the people as individuals, but this wasn't my fight. It wasn't the victims' fight, either, though. They were caught in the middle as always. The little people suffer for the crimes of few. This fight wasn't between the people that flew the planes and the people in the towers. We all got played by politics we had nothing to do with. (223) If you want your voice to be heard, you have to fight. There's no other way around it. You can't expect people to seek you out; if you know you're right and you have the answers, then it's your duty to tell the world.(224)

when a really cold day like this come along he’d take my grammaw, and the kids, my uncle and my aunt and my daddy—he was the youngest—and the serving girl and the hired man, and he’d go down with them to the creek, give ’em a little rum-and-herbs drink, it was a recipe he’d got from the old country, then he’d pour creek water over them. Course they’d freeze in seconds, stiff and blue as so many popsicles. He’d haul them to a trench they’d already dug and filled with straw, and he’d stack ’em down there, one by one, like so much cordwood in the trench, and he’d pack straw around them, then he’d cover the top of the trench with two-b’-fours to keep the critters out—in those days there were wolves and bears and all sorts you never see any more around here, no hodags though, that’s just a story about the hodags and I wouldn’t ever stretch your credulity by telling you no stories, no, sir,—he’d cover the trench with two-b’-fours and the next snowfall would cover it up completely, save for the flag he’d planted to show him where the trench was. “Then my grampaw would ride through the winter in comfort and never have to worry about running out of food or out of fuel. And when he saw that the true spring was coming he’d go to the flag, and he’d dig his way down through the snow, and he’d move the two-b’-fours, and he’d carry them in one by one and set the family in front of the fire to thaw. Nobody ever minded except one of the hired men who lost half an ear to a family of mice who nibbled it off one time my grampaw didn’t push those two-b’-fours all the way closed. Of course, in those days we had real winters. You could do that back then. These pussy winters we get nowadays it don’t hardly get cold enough.

Fuel your body. Think about your environment as an ecosystem. If there’s pollution, you’ll feel the toxic side effects; if you’re in the fresh air of the mountains, you’ll feel alive. You’d be surprised at how many of the foods that we eat actually sap our body of fuel. Just look at three quick examples: soda, potato chips, and hamburgers. I’m not a hard-liner who says that you should never consume these things, but this kind of steady diet will make it harder for your body to help you. Instead, look at the foods that are going to give you energy. Choose food that’s water soluble and easier for your body to break down, which gives you maximum nutrition with minimal effort. Look at a cucumber: it’s practically water and it takes no energy to consume, but it’s packed with nutrients. Green for me is the key. We overeat and undernourish ourselves way too much. When you eat bad food, your body will feel bad and then you will feel bad. It’s all connected. I drink green juice every day and eat huge salads. I am also a big believer in lean protein to feed and fuel the muscles--I might even have a chicken breast for breakfast. Growing up, because I danced every single day, I would basically eat anything I wanted and I wouldn’t gain any weight. I would eat anything and everything trying to put on a few pounds, but it never worked--and my skin was terrible as a result of it. We’d blame it on the sweat from the dancing, but I never connected it to what I ate. As I got older, I started to educate myself more about food. I learned that I need to alkalize my body. It’s never about how I look. Instead, I go by how I feel. I notice immediately how good, clean food boosts my energy while junk makes me feel lethargic. I’m also a huge believer in hydrating. Forget about eight glasses of water a day; I drink eight glasses before noon!

You eat one meal a day, only what is given. Through these practices of surrender there grows a ripening of trust as the heart learns to face the mystery of life with patience, faith, and compassion. Monks must go out each morning with a bowl for alms rounds. This is not like street-corner begging. For me, it was one of the most beautiful experiences of my life. Just as the sun rises, you walk across the green rice paddies to small villages with packed earthen lanes. Those who wish to offer alms wait for the monks to come and bow before they offer their food. Even the poorest villages will offer part of their food to make merit and as if to say, “Even though we are poor, we so value what you represent that we give of what little we have so that your spirit may be here in our village, in our community, and in our society.” Alms rounds are done completely in silence. When you receive the food, you can’t say, “Thank you; I appreciate the mango you gave me,” or “Thanks for the fish this morning; it looks really good.” The only response you can make is the sincerity of your heart. After you receive this food, you take it back to support and inspire your practice. When the villagers value the monk’s life and give of the little they have, you must take that. The extraordinary generosity of the village brings a powerful motivation in a monastery. The rules about alms food govern monastic life. Monks are not allowed to keep food overnight or eat anything that’s not put into their hands each morning by a layperson. This means that monks can’t live as hermits up in the mountains far from the world. They must live where people can feed them. This immediately establishes a powerful relationship. You must do something of enough value that they want to feed you. Your presence, your meditation, your dignity, has to be vivid enough so that when you bring your bowl, people want to offer food because that’s the only way you can eat! This creates an ongoing dynamic of offering that goes both ways, from those who are in the process of being initiated in the monastery, and those of the community whom it benefits.

There are kinds of food we’re hard wired to love. Salt, sugars, and fats. Food that, over the course of the history of our species, has helped us get through some long winters, and plow through some extreme migrations. There are also certain kinds of information we’re hard wired to love: affirmation is something we all enjoy receiving, and the confirmation of our beliefs helps us form stronger communities. The spread of fear and its companion, hate, are clearly survival instincts, but more benign acts like gossip also help us spread the word about things that could be a danger to us. In the world of food, we’ve seen massive efficiencies leveraged by massive corporations that have driven the cost of a calorie down so low that now obesity is more of a threat than famine. Those same kinds of efficiencies are now transforming our information supply: we’ve learned how to produce and distribute information in a nearly free manner. The parallels between what’s happened to our food and what’s happened to our information are striking. Driven by a desire for more profits, and a desire to feed more people, manufacturers figured out how to make food really cheap; and the stuff that’s the worst for us tends to be the cheapest to make. As a result, a healthy diet — knowing what to consume and what to avoid — has gone from being a luxury to mandatory for our longevity. Just as food companies learned that if they want to sell a lot of cheap calories, they should pack them with salt, fat, and sugar — the stuff that people crave — media companies learned that affirmation sells a lot better than information. Who wants to hear the truth when they can hear that they’re right? Because of the inherent social nature of information, the consequences of these new efficiencies are far more dramatic than even the consequence of physical obesity. Our information habits go beyond affecting the individual. They have serious social consequences. Much as a poor diet gives us a variety of diseases, poor information diets give us new forms of ignorance — ignorance that comes not from a lack of information, but from overconsumption of it, and sicknesses and delusions that don’t affect the underinformed but the hyperinformed and the well educated.

In theory, toppings can include almost anything, but 95 percent of the ramen you consume in Japan will be topped with chashu, Chinese-style roasted pork. In a perfect world, that means luscious slices of marinated belly or shoulder, carefully basted over a low temperature until the fat has rendered and the meat collapses with a hard stare. Beyond the pork, the only other sure bet in a bowl of ramen is negi, thinly sliced green onion, little islands of allium sting in a sea of richness. Pickled bamboo shoots (menma), sheets of nori, bean sprouts, fish cake, raw garlic, and soy-soaked eggs are common constituents, but of course there is a whole world of outlier ingredients that make it into more esoteric bowls, which we'll get into later. While shape and size will vary depending on region and style, ramen noodles all share one thing in common: alkaline salts. Called kansui in Japanese, alkaline salts are what give the noodles a yellow tint and allow them to stand up to the blistering heat of the soup without degrading into a gummy mass. In fact, in the sprawling ecosystem of noodle soups, it may be the alkaline noodle alone that unites the ramen universe: "If it doesn't have kansui, it's not ramen," Kamimura says. Noodles and toppings are paramount in the ramen formula, but the broth is undoubtedly the soul of the bowl, there to unite the disparate tastes and textures at work in the dish. This is where a ramen chef makes his name. Broth can be made from an encyclopedia of flora and fauna: chicken, pork, fish, mushrooms, root vegetables, herbs, spices. Ramen broth isn't about nuance; it's about impact, which is why making most soup involves high heat, long cooking times, and giant heaps of chicken bones, pork bones, or both. Tare is the flavor base that anchors each bowl, that special potion- usually just an ounce or two of concentrated liquid- that bends ramen into one camp or another. In Sapporo, tare is made with miso. In Tokyo, soy sauce takes the lead. At enterprising ramen joints, you'll find tare made with up to two dozen ingredients, an apothecary's stash of dried fish and fungus and esoteric add-ons. The objective of tare is essentially the core objective of Japanese food itself: to pack as much umami as possible into every bite.

This white broth... ... is soy milk!" "That's right! I mixed a dash of parmesan cheese and a little dollop of miso paste into the soy milk and then lightly simmered it. This is my pike dish... Pike Takikomi Rice, Ojiya Style!" OJIYA Also called "Zosui," Ojiya is soup stock and seasonings added to precooked rice, vegetables and fish and cooked into a thick porridge. It is distinctly different from dishes like risotto, which is uncooked rice that is first sautéed in butter and oils before adding liquid... and Okayu, which is a rice gruel cooked to soupy softness in extra water. "Soy milk?" "Ah, so you finally see it, Alice. Like all soups, the most important part of Ojiya porridge is the stock! He built this dish to be porridge from the start... ... with soy milk as the "stock"!" "Soy milk as soup stock?!" "Can you even do that?!" "So that's what it is! Soup stock is essentially meant to be pure umami. Like kombu kelp- a common stock- soy milk is packed with the umami component glutamic acid. It's more than good enough to serve as a sound base for the Ojiya porridge! Not only that, umami flavors synergies with each other. Adding two umami components to the same dish will magnify the flavor exponentially! The inosinic acid in the pike and the glutamic acid in the soy milk... combining the two makes perfect, logical sense! " "Soy milk Ojiya Porridge. Hm. How interesting!" " Mm! Delicious! The full-bodied richness of the cheese and the mild, salty flavor of the miso meld brilliantly with the rice! Then there are the chunks of tender pike meat mixed in... ... with these red things. Are they what I think they are?" "Yep! They're crunchy pickled-plum bits!" "What?!" "Again with the dirt cheap, grocery store junk food! Like that cracker breading and the seaweed jelly pearls..." "He totally dumped those in there just for the heck of it!" "These pickled plums are a very important facet of the overall dish! They have a bright, pleasing color and a fun, crunchy texture. Not only that, their tart flavor cuts through the rich oiliness of the pike meat, giving the dish a fresh, clean aftertaste. And, like all vinegary foods, they stir the appetite- a side effect that this dish takes full advantage of! Finally, these plums are salt pickled! It is no wonder they make a perfect accent to the pickled pike at the center of the dish!"

I took the stairs two at a time, excited to have company today. When I opened the door I gasped and stood there in shock a moment before saying, “Patti, it’s awesome!” She had decorated with my school colors. Royal blue and gold streamers crisscrossed the ceiling, and balloons were everywhere. I heard her and the twins come up behind me, Patti giggling and Marna oohing. I was about to hug Patti, when a movement on the other side of the room caught my eye through the dangling balloon ribbons. I cursed my stupid body whose first reaction was to scream. Midshriek, I realized it was my dad, but my startled system couldn’t stop its initial reaction. A chain reaction started as Patti, then both the twins screamed, too. Dad parted the balloons and slunk forward, chuckling. We all shut up and caught our breaths. “Do you give all your guests such a warm welcome?” Patti’s hand was on her heart. “Geez, John! A little warning next time?” “I bet you’re wishing you’d never given me that key,” Dad said to Patti with his most charming, frightening grin. He stared at her long enough to make her face redden and her aura sputter. She rolled her eyes and went past him to the kitchen. “We’re about to grill,” she said without looking up from the food prep. “You’re welcome to stay.” Her aura was a strange blend of yellow and light gray annoyance. “Can’t stay long. Just wanted to see my little girl on her graduation day.” Dad nodded a greeting at the twins and they slunk back against the two barstools at the counter. My heart rate was still rapid when he came forward and embraced me. “Thanks for coming,” I whispered into his black T-shirt. I breathed in his clean, zesty scent and didn’t want to let him go. “I came to give you a gift.” I looked up at him with expectancy. “But not yet,” he said. I made a face. Patti came toward the door with a platter of chicken in her hands, a bottle of BBQ sauce and grilling utensils under her arm, and a pack of matches between her teeth. Dad and I both moved to take something from her at the same time. He held up a hand toward me and said, “I got it.” He took the platter and she removed the matches from her mouth. “I can do it,” she insisted. He grinned as I opened the door for them. “Yeah,” he said over his shoulder. “I know you can.” And together they left for the commons area to be domesticated. Weird.

a traditional approach to dining, a far less hurried one, that many people in France enjoy. They take the time to savor the meal, to review its presentation, to take note of its many flavors, and, while dining, they enjoy passionate conversations or arguments. They talk as well as eat. This gives their digestive systems more time to receive and process the food, without being forced to literally pack it away as body fat.

I’m giving you a choice, Ethan. They know nothing about the world outside of Pines. But you do. Say the word, and I’ll leave you here in this field with your family. There’s a duffel bag packed with food and supplies, even a few weapons. You’re a man who wants things on his terms, and I respect that. If that’s what’s most important to you, have at it. You can reign in hell here on the outside, or serve in heaven, back in Pines. Your choice.

I stopped by the kitchen on my way out, only to find that the cats had eaten all my food before they’d ordered the pizza. And this was after Muffin had presumably had some ham with Mayhem. Even a bottle of cheap champagne was open and empty. I glared at Muffin. He glared back. Is this how you treat your guests? I sighed. “Just try to clean up after yourself, okay?” There was no point in sticking around to hear his response. He was a cat. He was going to do whatever the heck he wanted. Lachlan was waiting for me down in the main entry hall, but my stomach was still grumbling. “You hungry?” “I could eat.” “Good. Let’s grab something from the kitchen real quick.” I led him down the stairs into the kitchen, the domain of Hans, the chef. Hans’s mustache quivered with delight when he saw us. He loved guests. “Food!” he cried. “You must eat!” “Could we have something quick to go, please? Something that won’t put you out.” “But it never puts me out, ma cherie!” He darted about the kitchen like a ballet dancer, quick and determined. A little brown rat sat on the counter, a platter of cheese in front of him. “How are you doing, Boris?” I asked. The rat nodded, looking happy. Bree had rescued him from a crazy healer about a month ago, and now he spent his days either in the kitchen, mooching off of Hans, who was only too happy to oblige, or hanging out with Hedy while she created the spells and potions that we used so often. Hans piled us high with sandwiches wrapped in paper, then he shoved a six-pack of juice boxes at Lachlan. “You must drink your juice!” For whatever reason, Hans was utterly obsessed with giving people juice. It was the strangest thing, but he clearly felt strongly about it. Since my sisters and I hadn’t had anyone caring for us since our mother’s death when we were thirteen, I really didn’t mind. “We’ll drink it. Thank you, Hans.

Deerfield, Massachusetts February 29, 1704 Temperature 0 degrees Mercy could not keep up the pace. Gradually the line passed her by, until she was walking with Eben Nims, and she must not fall farther behind than that, because the Indians behind Eben were the end of the line. Daniel held tight and sucked his thumb. But not only did Marah refuse to walk, she kept yelling that her feet were cold, and she wanted Stepmama, and she needed her mittens, and she was hungry. Mercy could walk, though not fast enough, and she could carry, though not easily. But she could not supply food, warmth or Stepmama. Mercy tried to believe that Stepmama was up ahead of her with the baby; that it was so crowded and chaotic Mercy could not spot her. But in her heart, she did not think Stepmama had left the stockade. “The savage put food in my pack, Mercy,” said Eben quietly. “If you slip your hand into the opening near my left shoulder, there’s a loaf of bread on top.” They walked on, considering whether the Indians would tomahawk her for stealing Eben’s own bread. Well, they’d shortly tomahawk Marah for whining, so Mercy might as well get on with it. She set the two children down, and Eben bent his knees so she could reach and Mercy fished around in the pack. She slid the loaf out. It was long and fat and crusty. Her Indian was watching. Mercy looked straight at him while she ripped off a chunk for Marah. He did nothing. Mercy decided to give some to Jemima too, which would give her something to do besides whine. She would give bread to Eliza and hope food would break Eliza’s grieving stupor. Marah didn’t take a single bite. She threw the bread across the snow. “I want Mama!” she said fiercely. She glared at Mercy, as if all this hiking and shivering were Mercy’s fault. Mercy could not abandon the bread out there in the snow. She was going to need that bread. It was all they had, and somehow Mercy had become responsible for Marah and Daniel and Ruth and Eliza and Jemima, and probably even for Eben. Mercy stepped off the trodden path to retrieve the crust, but her Indian stopped her, shaking his head. On his face was no expression but the one painted in black. His arms were tattooed with snakes that curled their fangs when he tightened his muscles. How could he go half bare in this weather? she thought, and then remembered that she wore his rabbit-lined cloak. Daniel, sitting happily on her hip, reached out from under the rabbit fur and patted the snake. The Indian tensed his upper arm to make the snake slither. Daniel giggled, so the Indian did it again, and it seemed to Mercy that he actually smiled at Daniel. Then, blessedly, he took Marah for her.

Hamoudi explains soothingly that all will soon be well. The holes in the bedroom are being stopped up with plaster. More whitewash will be applied. Moreover, a cat is coming; it has been loaned out. It is a super-cat—a highly professional cat. ... Our cat arrives at dinner-time. I shall never forget that at! It is, as Hamoudi has announced, a highly professional cat. It knows the job for which it has been engaged, and proceeds to get on with it in a truly specialized manner. Whilst we dine, it crouches in ambush behind a packing case. When we talk, or move, or make too much noise, it gives us an impatient look. "I must request of you," the look says, "to be quiet. How can I get on with the job without co-operation?" So fierce is the cat's expression that we obey at once, speak in whispers, and eat with as little clinking of plates and glasses as possible. Five times during the meal a mouse emerges and runs across the floor, and five times our cat springs. The sequel is immediate. There is no Western dallying, no playing with the victim. The cat simply bites off the mouse's head, crunches it up, and proceeds to the rest of the body! It is rather horrible and completely businesslike. The cat stays with us five days. After those five days no mice appear. The cat then leaves us, and th emice never come back. I have never known before or since such a professional cat. It had no interest in us, it never demanded milk or a share of our food. It was cold, scientific, and impersonal. A very accomplished cat!

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Raucous laughter drew my attention and I looked into the far corner, spotting Roxy Vega clambering up onto the table while two of her powerless little friends watched excitedly. She still had her uniform on and I wondered how long they’d been here, hiding themselves with that spell. It was a pretty clever way to avoid the Hell Week chaos going on back at the House even if they were being stupid by staying out after curfew. But then I could hardly talk on that front “Far be it for you to not go through with the... for me to not to go through to do the daring...” Roxy was slurring and she stumbled, almost falling from the table even though she was only wearing flat pumps. The guy leapt up and caught her waist to steady her and my gut lurched irritably as his hand skimmed her ass. I bit my tongue, turning away from them as I crossed the room in search of my drinks. I didn’t think I’d seen her that wasted before and a Tuesday evening in The Orb seemed like an odd venue to choose for a bender. But that was her business. “I only came up with that dare because I didn’t think you’d actually lose!” the girl protested. “I am not usually one for losing, Sofia,” Roxy agreed. “But I will never back out of a dare and you ordered a strip show.” I paused a few meters from the ice chiller, fighting against the urge to look back over to them again. Roxy Vega might have been the most irritatingly rude and stubborn girl I’d ever met but she was fucking hot. And with the stupid games we played together while I was tutoring her in her fire magic I had to admit that I’d imagined her stripping for me more than once. The guy muttered something in Spanish and the tone of it made me think she’d started to pull her clothes off. I fought the urge to turn with clenched teeth then continued my mission for beer, deciding to skip the food in favour of sleep. I snagged a six pack from the chiller and turned back, meaning to head for the exit. Of course my goddamn dick wasn’t going to let me leave without looking over at Roxy again, it didn’t care that I had to get rid of her or that she irritated me more than any woman ever born. Her blazer already lay in a heap on the floor and she was fumbling with the buttons on her shirt, her inebriation obviously slowing her down. But the way she was swaying her hips and tossing her long, black hair still made her look sexy as hell. Her pleated skirt fell to her mid thigh, giving me a look at several inches of bare flesh between it and the top of her knee length socks, but the elevated angle of looking up at her on the table made it seem like her bronzed legs went on forever. “Why don’t you do another dare?” the boy protested. “Go for a run in The Wailing Wood?” “Don’t be crazy,” Sofia objected. “There could be a Nymph out there!” (Darius POV)

IRISH POTATO COOKIES This dough must chill before baking. 1 and ½ cups white (granulated) sugar 1 cup salted butter (½ pound, 2 sticks), softened to room temperature 3 large eggs 2 teaspoons cream of tartar 1 teaspoon baking soda ½ teaspoon salt 1 teaspoon vanilla extract 1 and ½ cups all-purpose flour (pack it down in the cup when you measure it) 3 cups instant mashed potato flakes (I used Hungry Jack Original) 1 cup finely chopped walnuts (measure AFTER chopping) ½ cup powdered (confectioners’) sugar in a bowl for later Place the white (granulated) sugar in the bowl of an electric mixer. Hannah’s 1st Note: This recipe is a lot easier to make if you use an electric mixer. You can do it by hand, but it will take much longer. Add the softened butter and mix until the two ingredients are well combined and the mixture is light in color and fluffy. Add the eggs, one by one, beating after each addition. Add the cream of tartar, baking soda, and salt. Mix until everything is well combined. Add the vanilla extract and mix it in. Measure out the all-purpose flour in a separate bowl. Mix it into the sugar, butter, and egg mixture in half-cup increments at LOW speed, mixing well after each addition. Add the instant mashed potato flakes in half-cup increments, mixing well after each addition. Beat until everything is well incorporated. Mix in the chopped walnuts. Beat for at least a minute on MEDIUM speed until everything is thoroughly combined. Hannah’s 2nd Note: At this point, you can add several drops of green food coloring if you are making these cookies for St. Patrick’s Day. Try to achieve a nice pale green. Scrape down the sides of your mixing bowl and give your Irish Potato Cookie dough a final stir with a wooden spoon by hand. Prepare your cookie sheets by spraying them with Pam or another nonstick cooking spray, or covering them with parchment paper. Scoop out a small amount of cookie dough with a spoon from your silverware drawer and try to form a dough ball with your impeccably clean hands. If this is too difficult because the dough is too soft, cover your bowl with plastic wrap and refrigerate it for 30 minutes to an hour. (Overnight is fine too, but then don’t forget to shut off the oven!) When you’re ready to bake, preheat the oven to 350 degrees F., rack in the center position. While your oven is preheating, place the powdered sugar in a small bowl. You will use it to coat the cookie dough balls you will form. Form balls of cookie dough 1 inch in diameter with your impeccably clean hands. Roll the dough balls in the bowl of powdered sugar, one at a time, and place them on the cookie sheets, 12 dough balls to a standard-sized sheet. Flatten the dough balls a bit with a metal spatula or the heel of your impeccably clean hand. Bake at 350 degrees F. for 10 to 12 minutes, or until your cookies are golden around the edges. Take your cookies out of the oven and cool on the cookie sheet for 2 minutes and then remove them to a wire rack. If you’ve covered your cookie sheets with parchment paper, all you have to do is grasp the edges of the paper and pull them, cookies and all, onto the wire rack. Yield: Approximately 8 dozen tender and delicious cookies, depending on cookie size

He's panfried those thick, juicy chunks of eel to a perfect golden brown!" "And now he's going to simmer it in red wine with a bouquet garnish!" "I thought so. Ryo Kurokiba is making a matelote!" EEL MATELOTE Coming from the French word for sailor, matelote is freshwater fish stewed in a red-wine sauce. Any fish can be used, but the most traditional preparations include freshwater eel. "That is definitely a dish fit for the Western-Entrée theme." "Huh? Didn't he have the eel filleted before? Now they're back to their old shape again." "He wrapped them in a crépine to hold them in shape. A logical choice, given the chef. The fattiness of the crépine adds depth to the eel's flavor, giving it a greater punch." Eel Matelote... hot and fluffy mashed potatoes... handmade brioche rolls... He's quickly and efficiently playing his cards one by one! I see. So this... ... is how he pieces together such powerful dishes. He has built a deck packed with strong cards to completely overpower his opponent... ... just like a veteran card gamer!

But the mothers stayed up to prepare the food for the journey with tender care, and washed their children and packed the luggage; and at dawn the barbed wire was full of children’s washing hung out in the wind to dry. Nor did they forget the diapers, the toys, the cushions and the hundred other small things which mothers remember and which children always need. Would you not do the same? If you and your child were going to be killed tomorrow, would you not give him to eat today?

Listen. The Sinspire is nearly sixty yards high, one thick Elderglass cylinder. You know those, you tried to jump off one about two months ago. Goes down another hundred feet or so into a glass hill. It’s got one door at street level, and exactly one door into the vault beneath the tower. One. No secrets, no side entrances. The ground is pristine Elderglass; no tunneling through it, not in a thousand years.” “Mmmm-hmmmm.” “Requin’s got at least four dozen attendants on each floor at any given time, plus dozens of table minders, card dealers, and waiters. There’s a lounge on the third floor where he keeps more out of sight. So figure, at minimum, fifty or sixty loyal workers on duty with another twenty to thirty he can call out. Lots of nasty brutes, too. He likes to recruit from ex-soldiers, mercenaries, city thieves, and such. He gives cushy positions to his Right People for jobs well done, and he pays them like he was their doting mother. Plus, there are stories of dealers getting a year’s wages in tips from lucky blue bloods in just a night or two. Bribery won’t be likely to work on anyone.” “Mmmm-hmmmm.” “He’s got three layers of vault doors, all of them ironshod witchwood, three or four inches thick. Last set of doors is supposedly backed with blackened steel, so even if you had a week to chop through the other two, you’d never get past the third. All of them have clockwork mechanisms, the best and most expensive Verrari stuff, private designs from masters of the Artificers’ Guild. The standing orders are, not one set of doors opens unless he’s there himself to see it; he watches every deposit and every withdrawal. Opens the door a couple times per day at most. Behind the first set of doors are four to eight guards, in rooms with cots, food, and water. They can hold out there for a week under siege.” “Mmmm-hmmmm.” “The inner sets of doors don’t open except for a key he keeps around his neck. The outer doors won’t open except for a key he always gives to his majordomo. So you’d need both to get anywhere.” “Mmmm-hmmmm.” “And the traps…they’re demented, or at least the rumors are. Pressure plates, counterweights, crossbows in the walls and ceilings. Contact poisons, sprays of acid, chambers full of venomous serpents or spiders…One fellow even said that there’s a chamber before the last door that fills up with a cloud of powdered strangler’s orchid petals, and while you’re choking to death on that, a bit of twistmatch falls out and lights the whole mess on fire, so then you burn to a crisp. Insult to injury.” “Mmmm-hmmmm.” “Worst of all, the inner vault is guarded by a live dragon attended by fifty naked women armed with poison spears, each of them sworn to die in Requin’s service. All redheads.” “You’re making that up, Jean.” “I wanted to see if you were listening. But what I’m saying is, I don’t care if he’s got a million solari in there, packed in bags for easy hauling. I’m inclined to the idea that this vault might not be breakable, not unless you’ve got three hundred soldiers, six or seven wagons, and a team of master clockwork artificers you’re not telling me about.” “Right.” “Do you have three hundred soldiers, six or seven wagons, and a team of master clockwork artificers you’re not telling me about?” “No, I’ve got you, me, the contents of our coin purses, this carriage, and a deck of cards.

One great way to do that is by playing what I call the “I have to listen to you now” game. Introduce this by saying, “I know being a kid is tough. There are so many things that parents ask of you! So let’s play a game. For the next five minutes, you’re the adult and I’m the kid. I have to do what you say, assuming it’s safe.” Explain to your child that the game does not involve food or gifts (your child cannot tell you to go buy them a hundred new Pokémon packs or give them thirty bags of Skittles)—it’s really about the routine of your day. But the details here aren’t important. What’s important is to reverse roles, allow your child to experiment with the position of powerful adult, and express empathy for the difficulties of being a child. While you play the game, exaggerate how hard it is to listen to your “parent”; voice things like, “Ughhhhhh, really? I have to clean up the Magna-Tiles? I don’t waaaaaaant to,” and “Ughhhhh, I wish I didn’t have to take a shower right now!” I find this game useful for myself as well—it reminds me how hard it can be to take orders when you don’t want to do something.

have to listen to you now” game. Introduce this by saying, “I know being a kid is tough. There are so many things that parents ask of you! So let’s play a game. For the next five minutes, you’re the adult and I’m the kid. I have to do what you say, assuming it’s safe.” Explain to your child that the game does not involve food or gifts (your child cannot tell you to go buy them a hundred new Pokémon packs or give them thirty bags of Skittles)—it’s really about the routine of your day.

I pop into Barrett's, ducking beneath the bright-red awning into the tiny shop, which is packed with fresh cuts of everything, from delicate lamb chops to meaty pork roasts covered in thick layers of fat. Mountains of fat sausages beckon from within the glass case, in more varieties than I could ever imagine---wild boar and apple, venison, chicken and sage, beef and garlic. A musty funk fills the store, giving the place an air of rustic authenticity. I order three Cornish hens (or, as the British call them, poussin) and then head back toward Pomona, the small food shop I visited this morning, remembering the fresh, crusty loaves of bread on their shelves. I grab a loaf of challah, its braided crust shiny and golden brown, along with some celery, an onion, some mushrooms, and a few spices. Before I pay, I also throw a bunch of speckled bananas, a pot of Greek yogurt, and some flour and sugar into my basket. The ingredients are slightly different here than they are back home---"self-raising flour," "caster sugar"---but I'm sure I can re-create the banana bread I developed for a famous morning-show host back in Chicago. It's one of my most popular recipes to date, and I'm sure it would taste great with a cup of tea.

Table of Contents Your Free Book Why Healthy Habits are Important Healthy Habit # 1:  Drink Eight Glasses of Water Healthy Habit #2:  Eat a Serving of Protein and Carbohydrates Healthy Habit #3:  Fill Half Your Plate with Vegetables Healthy Habit #4:  Add Two Teaspoons of Healthy Oil to Meals Healthy Habit #5:  Walk for 30 Minutes Healthy Habit #6:  Take a Fish Oil Supplement Healthy Habit #7:  Introduce Healthy Bacteria to Your Body Healthy Habit #8:  Get a “Once a Month” Massage Healthy Habit #9:  Eat a Clove of Garlic Healthy Habit #10:  Give Your Sinuses a Daily Bath Healthy Habit #11:  Eat 25-30 Grams of Fiber Healthy Habit #12:  Eliminate Refined Sugar and Carbohydrates Healthy Habit #13:  Drink a Cup of Green Tea Healthy Habit #14:  Get Your Vitamin D Levels Checked Yearly Healthy Habit #15: Floss Your Teeth Healthy Habit #16: Wash Your Hands Often Healthy Habit #17:  Treat a Cough or Sore Throat with Honey Healthy Habit #18:  Give Your Body 500 mg of Calcium Healthy Habit #19:  Eat Breakfast Healthy Habit #20:  Sleep 8-10 Hours Healthy Habit #21:  Eat Five Different Colors of Food Healthy Habit #22:  Breathe Deeply for Two Minutes Healthy Habit #23:  Practice Yoga Three Times a Week Healthy Habit #24:  Sleep On Your Left Side Healthy Habit #25:  Eat Healthy Fats Healthy Habit #26:  Dilute Juice with Sparkling Water Healthy Habit #27:  Slow Alcohol Consumption with Water Healthy Habit #28:  Do Strength Training Healthy Habit #29:  Keep a Food Diary Healthy Habit #30:  Exercise during TV Commercials Healthy Habit #31:  Move, Don’t Use Technology Healthy Habit #32:  Eat a Teaspoon of Cinnamon Healthy Habit #33:  Use Acupressure to Treat Headache and Nausea Healthy Habit #34:  Get an Eye Exam Every Year Healthy Habit #35:  Wear Protective Eyewear Healthy Habit #36:  Quit Smoking Healthy Habit #37:  Pack Healthy Snacks Healthy Habit #38:  Pack Your Lunch Healthy Habit #39:  Eliminate Caffeine Healthy Habit #40:  Finish Your Antibiotics Healthy Habit #41:  Wear Sunscreen – Over SPF 15 Healthy Habit #42:  Wear a Helmet for Biking or Rollerblading Healthy Habit #43:  Wear Your Seatbelt Healthy Habit #44:  Get a Yearly Physical Healthy Habit #45:  Maintain a First Aid Kit Healthy Habit #46:  Eat a Banana Every Day Healthy Habit #47:  Use Coconut Oil to Moisturize Healthy Habit #48:  Pay Attention to Hunger Cues Healthy Habit #49:  Eat a Handful of Nuts Healthy Habit #50:  Get a Flu Shot Each Year Healthy Habit #51:  Practice Daily Meditation Healthy Habit #52:  Eliminate Artificial Sweeteners Healthy Habit #53:  Sanitize Your Kitchen Healthy Habit #54:  Walk 10,000 Steps a Day Healthy Habit #55:  Take a Multivitamin Healthy Habit #56:  Eat Fish Twice a Week Healthy Habit #57:  Add Healthy Foods to Your Diet Healthy Habit #58:  Avoid Liquid Calories Healthy Habit #59:  Give Your Eyes a Break Healthy Habit #60:  Protect Yourself from STDs Healthy Habit #61:  Get 20 Minutes of Sunshine Healthy Habit #62:  Become a Once a Week Vegetarian Healthy Habit #63:  Limit Sodium to 2,300 mg a Day Healthy Habit #64:  Cook 2+ Home Meals Each Week Healthy Habit #65:  Eat a Half Ounce of Dark Chocolate Healthy Habit #66:  Use Low Fat Salad Dressing Healthy Habit #67:  Eat Meals at the Table Healthy Habit #68:  Eat an Ounce of Chia Seeds Healthy Habit #69:  Choose Juices that Contain Pulp Healthy Habit #70:  Prepare Produce After Shopping

I remembered how Maggie did not want to give up on seeing the cows of the  kibbutz. I knew she would love to see them, and Altar did not disappoint. He took advantage of our visit to the barn and showed us the distribution of food there. Maggie followed his agile activities closely, as he threw the packs of hay in front of the calves. It seemed that the smell of manure and the aromas of the hay did not deter her. Altar went further, calling a number of calves by their names and also tried to talk with them. Although they did not answer him, or answered with a monotonous mooing, Maggie laughed to high heaven again.

these points can be made clearer by calling attention to the deontic status of institutional phenomena. Animals running in a pack can have all the consciousness and collective intentionality they need. They can even have hierarchies and a dominant male; they can cooperate in the hunt, share their food, and even have pair bonding. But they cannot have marriages, property, or money. Why not? Because all these create institutional forms of powers, rights, obligations, duties, etc., and it is characteristic of such phenomena that they create reasons for action that are independent of what you or I or anyone else is otherwise inclined to do. Suppose I train my dog to chase dollar bills and bring them back to me in return for food. He still is not buying the food and the bills are not money to him. Why not? Because he cannot represent to himself the relevant deontic phenomena. He might be able to think “If I give him this he will give me that food.” But he cannot think, for example, now I have the right to buy things and when someone else has this, he will also have the right to buy things.

I weave through LA's famous Farmers Market, which is really more of an outdoor food court, and now I'm a few minutes late. And the place is packed and there's still the uncertainty about where to meet when I look down and realize I'm wearing yellow pants. Yellow pants. Really? Sometimes I don't know what I'm thinking. They're rolled at the cuff and paired with a navy polo and it looks like maybe I just yacht my yacht, and I'm certain to come off as an asshole. I thin about canceling, or at least delaying so I can go home and change, but the effort that would require is unappealing, and this date is mostly for distraction. And when I round the last stall--someone selling enormous eggplants, more round than oblong, I see him, casually leaning against a wall, and something inside my body says there you are. 'There you are.' I don't understand them, these words, because they seem too deep and too soulful to attach to the Farmers Market, this Starbucks or that, a frozen yogurt place, or confusion over where to meet a stranger. They're straining to define a feeling of stunning comfort that drips over me, as if a water balloon burst over my head on the hottest of summer days. My knees don't buckle, my heart doesn't skip, but I'm awash in the warmth of a valium-like hug. Except I haven't taken a Valium. Not since the night of Lily's death. Yet here is this warm hug that makes me feel safe with this person, this Byron the maybe-poet, and I want it to stop. This--whatever this feeling is--can't be a real feeling, this can't be a tangible connection. This is just a man leaning against a stall that sells giant eggplants. But I no longer have time to worry about what this feeling is, whether I should or shouldn't be her, or should or should't be wearing yellow pants, because there are only maybe three perfect seconds where I see him and he has yet to spot me. Three perfect seconds to enjoy the calm that has so long eluded me. 'There you are.' And then he casually lifts his head and turns my way and uses one foot to push himself off the wall he is leaning agains. We lock eyes and he smiles with recognition and there's a disarming kindness to his face and suddenly I'm standing in front of him. 'There you are.' It comes out of my mouth before I can stop it and it's all I can do to steer the words in a more playfully casual direction so he isn't saddled with the importance I've placed on them. I think it comes off okay, but, as I know from my time at sea, sometimes big ships turn slowly. Byron chuckles and gives a little pump of his fist. 'YES! IT'S! ALL! HAPPENING! FOR! US!' I want to stop in my tracks, but I'm already leaning in for a hug, and he comes the rest of the way, and the warm embrace of seeing him standing there is now an actual embrace, and it is no less sincere. He must feel me gripping him tightly, because he asks, 'Is everything okay?' No. 'Yes, everything is great, it's just...' I play it back in my head what he said, the way in which he said it, and the enthusiasm which only a month had gone silent. 'You reminded me of someone is all.' 'Hopefully in a good way.' I smile but it takes just a minute to speak. 'In the best possible way.' I don't break the hug first, but maybe at the same time, this is a step. jenny will be proud. I look in his eyes, which I expect to be brown like Lily's but instead are deep blue like the waters lapping calmly against the outboard sides of 'Fishful Thinking.' 'Is frozen yogurt okay?' 'Frozen yogurt is perfect.

Suggestions For Getting More Vitamin C In Your Day If you want to stay healthy, eating a proper diet is very important, but knowing what you should and shouldn't eat can be confusing. It seems like every day a new study says that some food is either very unhealthy or very good for you. This article gives you some sensible nutritional advice; advice that most people can follow. If you want the best nutrition possible, eat foods that are still close to their original form. Unprocessed, fresh food is the ideal way to make sure that all your nutritional needs are met while reducing chemicals and unwanted fats. Eat nuts as a snack everyday. These healthy little gems are packed full of good fats and plant sterols that can lower your cholesterol. They are low in fat and an easy item to eat on the go. Serving sizes for these snacks can be easily measured by handfuls. Stick to all-natural foods instead of those produced and refined in factories. Many times those foods add items such as extra fats, oils, greases and preservatives that can really harm your body. Try shopping from the parts of the stores where you can purchase produce, healthy protein and other "from the earth" products. Oranges are a great fruit that you can eat in the morning for its high content of vitamin C. This is a beneficial option, as it can improve the energy that you have during the day and reduce stress and anxiety. Oranges can help your acne and improve the tone of your face. Instead of reaching for coffee or an energy drink the moment that you wake up, turn to a grapefruit, apple or orange instead. Natural fruits are fantastic for your body because they come with a multitude of vitamins that are essential for your health and nutrition. Adding these to your routine, can also improve your energy level during the day. One of the greatest things you can put into your body is fiber. This well help with your digestive tract and will give you tons of energy. Many companies are now making products that are packed full of fiber and also taste great. Try to eat the same amount of fiber each day. If you are very concerned about not getting the proper amount of nutrients, supplement your diet with a quality multivitamin. There are great options at your local health store. By choosing the right multivitamin, you stand a better chance of getting all the nutrients that are needed. Eating foods high in fatty acids can be great for your skin. Foods high in fatty acid can slow down inflammation. Inflammation can cause blotchiness, sagging, and fine lines. Almonds are good any time of day to increase your intake of fatty acids. You could also try halibut, tuna, and salmon to get the amount of fatty acids that you need. Eating a healthy, nutritious diet shouldn't be a difficult chore. It really isn't that hard to keep yourself in good shape by eating right. Just remember some of what you've learned from this article. Follow the basic guidelines you've read about rosholistic.com, and you won't have too much trouble getting the nutrition you need.

Signs of Hokkaido's muscular dairy industry tattoo the terrain everywhere: packs of Holsteins chew cud unblinkingly in the sunlight, ice cream shops proffer hyperseason flavors to hungry leaf gazers, and giant silos offer advice to the calcium deficient: "Drink Hokkaido Milk!" Even better than drinking the island's milk is drinking its yogurt, which you can do at Milk Kobo, a converted red barn with cows and tractors and generous views of Mount Yotei, which locals call Ezo Fuji. Kobo sells all manner of dairy products, but you're here for the drinkable yogurt, which has a light current of sweetness and a deep lactic tang, a product so good that the second it hits my lips, I give up water for the week.

I told her one of the few stories that she'd told me of myself as a child. We'd gone to a park by a lake. I was no older than two. Me, my father, and my mother. There was an enormous tree with branches so long and droopy that my father moved the picnic table from underneath it. He was always afraid of me getting crushed. My mother believed that kids had stronger bones than grownups. "There's more calcium in her forearm than in an entire dairy farm," she liked to say. That day, my mother had made roasted tomato and goat cheese sandwiches with salmon she'd smoked herself, and I ate, she said, double my weight of it. She was complimenting me when she said that. I always wondered if eating so much was my best way of complimenting her. The story went that all through lunch I kept pointing at a gaping hole in the tree, reaching for it, waving at it. My parents thought it was just that: a hole, one that had been filled with fall leaves, stiff and brown, by some kind of ferrety animal. But I wasn't satisfied with that explanation. I wouldn't give up. "What?" my father kept asking me. "What do you see?" I ate my sandwiches, drank my sparkling hibiscus drink, and refused to take my eyes off the hole. "It was as if you were flirting with it," my mother said, "the way you smiled and all." Finally, I squealed, "Butter fire!" Some honey upside-down cake went flying from my mouth. "Butter fire?" they asked me. "Butter fire?" "Butter fire!" I yelled, pointing, reaching, waving. They couldn't understand. There was nothing interesting about the leaves in the tree. They wondered if I'd seen a squirrel. "Chipmunk?" they asked. "Owl?" I shook my head fiercely. No. No. No. "Butter fire!" I screamed so loudly that I sent hundreds of the tightly packed monarchs that my parents had mistaken for leaves exploding in the air in an eruption of lava-colored flames. They went soaring wildly, first in a vibrating clump and then as tiny careening postage stamps, floating through the sky. They were proud of me that day, my parents. My father for my recognition of an animal so delicate and precious, and my mother because I'd used a food word, regardless of what I'd actually meant.

submission can be seen in an entirely different light. It’s a passage, not an enduring characteristic, and it serves a useful purpose. Juveniles that behave solicitously are more likely to gain access to food defended by adults. This enhances their nutritional condition and gives them a better chance, when they disperse, to form their own packs and become alphas. Submission is also necessary for survival—someone needs to coordinate group hunting.

inside. The heat that separates and tears you apart from your home, he thought. Would he make it back safe? Or even if he did make it back alive, would there even be a home to come back to? Downstairs, he caught sight of his mother packing food for his journey. He gazed at her face, memorizing every curve and line. He hoped she’d be all right. As if she knew what he was feeling, she reached out and hugged him and choked back the tears. “Nothing will keep us apart for long. You’ll come back to us, I feel it in my bones.” The weight of her words made him even sadder to leave. His father ambled down the hallway, carrying something wrapped in a red silk cloth. “I’ve something for you, son. I’d hope to give this to you when you came of age. It will prove valuable on your journey.” He handed him a sheathed short sword. Talis withdrew the sword and gaped at the red-tinged steel with ghost patterns and smoky lines running along the blade. A tremendous weight rushed up his arm from the sword as if imbued with some terrific power. His arm tensed and he winced. “This… this sword is for me?” Father was really giving him this treasure? The sheath was made of blackened leather and elaborate swirling patterns ran down the spine, with silver studs lining the edge. Talis gasped. It was immaculate. Why would Father give him such a priceless gift? He gazed at the ruby-studded hilt—a puma’s face with ruby eyes shaping the hilt’s edge. “It’s the finest sword in Naru.” Father narrowed his eyes at the expression on Talis' face. “What is it, what are you feeling?” “I’m not sure,” Talis stammered, fighting the power. “It’s so strong.” His father’s eyes sparkled. “You’re sensing the power within the sword—” “It’s magical?” What did his father know of such things? He was a man of commerce and trade. “The magical gift runs deep in our family history.” Father took the sword from Talis and raised it to the firelight. “This is no regular sword… it possesses great power. The red color is not from blood; there's fire magic within.” Fire magic… Master Viridian said his element was fire,