Grain Of Salt Quotes

a wise woman puts a grain of sugar in everything she says to a man, and takes a grain of salt with everything he says to her.

I didn't say you were a bad person. I just don't like being a foregone conclusion for sole reason of having a vagina." I focused on the grains of salt on the table until I heard a choking noise from Travis's direction. His eyes widened and he quivered with howling laughter. "Oh my God! You're killing me! That's it. We have to be friends. I won't take no for an answer.

Carter looked awful—I mean even worse than usual. Honestly, the boy had never been in a proper school, and he dressed like a junior professor, with his khaki trousers and a button-down brown shirt and loafers. He’s not bad looking, I suppose. He’s reasonably tall and fit and his hair isn’t hopeless. He’s got Dad’s eyes, and my mates Liz and Emma have even told me from his picture that he’s hot, which I must take with a grain of salt because (a) he’s my brother, and (b) my mates are a bit crazed. When it came to clothes, Carter wouldn’t have known hot if it bit him on the bum.

That’s when you have to remember that image in the mirror and not let success get to you. It is important that you not believe your own publicity. Be grateful for whatever praise you receive, but take it with a grain of salt.

Because lascivious or venal lips had murmured the same words to him, he now had little belief in their sincerity when he heard them from Emma; they should be taken with a grain of salt, he thought, because the most exaggerated speeches usually hid the weakest feelings - as though the fullness of the soul did not sometimes overflow into the emptiest phrases, since no one can ever express the exact measure of his needs, his conceptions, or his sorrows, and human speech is like a cracked pot on which we beat out rhythms for bears to dance to when we are striving to make music that will wring tears from the stars.

In order for the wheel to turn, for life to be lived, impurities are needed, and the impurities of impurities in the soil, too, as is known, if it is to be fertile. Dissension, diversity, the grain of salt and mustard are needed: Fascism does not want them, forbids them, and that's why you're not a Fascist; it wants everybody to be the same, and you are not. But immaculate virtue does not exist either, or if it exists it is detestable.

Unless you heard it yourself, take with a grain of salt what a person says another person said about you.

If a star were a grain of salt, you could fit all the stars visible to the naked eye on a teaspoon, but all the stars in the universe would fill a ball more than eight miles wide.

Consider the capacity of the human body for pleasure. Sometimes, it is pleasant to eat, to drink, to see, to touch, to smell, to hear, to make love. The mouth. The eyes. The fingertips, The nose. The ears. The genitals. Our voluptific faculties (if you will forgive me the coinage) are not exclusively concentrated here. The whole body is susceptible to pleasure, but in places there are wells from which it may be drawn up in greater quantity. But not inexhaustibly. How long is it possible to know pleasure? Rich Romans ate to satiety, and then purged their overburdened bellies and ate again. But they could not eat for ever. A rose is sweet, but the nose becomes habituated to its scent. And what of the most intense pleasures, the personality-annihilating ecstasies of sex? I am no longer a young man; even if I chose to discard my celibacy I would surely have lost my stamina, re-erecting in half-hours where once it was minutes. And yet if youth were restored to me fully, and I engaged again in what was once my greatest delight – to be fellated at stool by nymphet with mouth still blood-heavy from the necessary precautions – what then? What if my supply of anodontic premenstruals were never-ending, what then? Surely, in time, I should sicken of it. “Even if I were a woman, and could string orgasm on orgasm like beads on a necklace, in time I should sicken of it. Do you think Messalina, in that competition of hers with a courtesan, knew pleasure as much on the first occasion as the last? Impossible. “Yet consider. “Consider pain. “Give me a cubic centimeter of your flesh and I could give you pain that would swallow you as the ocean swallows a grain of salt. And you would always be ripe for it, from before the time of your birth to the moment of your death, we are always in season for the embrace of pain. To experience pain requires no intelligence, no maturity, no wisdom, no slow working of the hormones in the moist midnight of our innards. We are always ripe for it. All life is ripe for it. Always.

The critical opinions of a writer should always be taken with a large grain of salt. For the most part, they are manifestations of his debate with himself as to what he should do next and what he should avoid.

Even if readers claim that they 'take it all with a grain of salt', they do not really. They yearn to believe, and they believe, because believing is easier than disbelieving, and because anything which is written down is likely to be 'true in a way'.

The house was left; the house was deserted. It was left like a shell on a sandhill to fill with dry salt grains now that life had left it. The long life seemed to have set in; the trifling airs, nibbling, the clammy breaths, fumbling, seemed to have triumphed. ..

He tried to lift his chin, though it was difficult when Cinder's glare was making him feel about as important as a grain of salt.

I too am a poet who has found some favour with the Muse. I too have written songs. I too have heard the shepherds call me bard. But I take it from them with a grain of salt: I have the feeling that I cannot yet compare with Varius or Cinna, but cackle like a goose among melodious swans.

... to live against one's grain, that is degeneration by definition.

Please take the status quo with a grain of salt and be brave enough to make your own way.

So what’s your story, Pidge? Are you a man-hater in general, or do you just hate me?” “I think it’s just you,” I grumbled. He laughed once, amused at my mood. “I can’t figure you out. You’re the first girl that’s ever been disgusted with me before sex. You don’t get all flustered when you talk to me, and you don’t try to get my attention.” “It’s not a ploy. I just don’t like you.” “You wouldn’t be here if you didn’t like me.” My frown involuntarily smoothed and I sighed. “I didn’t say you’re a bad person. I just don’t like being a foregone conclusion for the sole reason of having a vagina.” I focused on the grains of salt on the table until I heard a choking noise from Travis’ direction. His eyes widened and he quivered with howling laughter. “Oh my God! You’re killing me! That’s it. We have to be friends. I won’t take no for an answer.

To love mankind for the sake of God-that has been the most nobel and far-fetched feeling yet achieved by human beings. The idea that without some sanctifying ulterior motive, a love of mankind is just one more brutish stupidity, that the predisposition to such a love must first find its weight, its refinement, its grain of salt and pinch of ambergris in another even higher predisposition-whoever first felt and 'witnessed' this, and however much his tongue may have stuttered in attempting to express such a delicate idea: may he remain forever venerable and holy in our sight as the man who as yet has flown the highest and erred the most beautifully!

Everything is temporary, almost like a passing fase, some of laughter Some of pain. What we would do, If we had the chance to explore What we had taken for Granted the very day before, Some would say I'm selfish, To hold a little sadness in my eyes, But they don't feel the sorrow When I can't do, all that helps me feel alive. I can express my emotions, but I can't run wild and free, My mind and soul would handle it but hell upon my hip, ankle and knees, This disorder came about, as a friendship said its last goodbyes, Soooo this is what I got given for all the years I stood by? I finally stand still to question it, life it is in fact? What the fuck is the purpose of it all if you get stabbed in the back? And after the anger fills the air, the regret takes it places, I never wanted to be that girl, Horrid, sad and faded... So I took with a grain of salt, my new found reality, I am not of my pain, the disability doesnt define me. I find away to adjust, also with the absence of my friend, I trust the choices I make, allow my heart to mend. I pick up the pieces I retrain my leg, I find where I left off And I start all over again, You see what happens... When a warrior gets tested; They grow from the ashes Powerful and invested. So I thank all this heartache, As I put it to a rest, I move forward with my life And I'll build a damn good nest.

THE ELFIN KNIGHT Are you going to Scarborough Fair? Parsley, sage, rosemary, and thyme Remember me to one who lives there She must be a true love of mine Tell her she'll sleep in a goose-feather bed Parsley, sage, rosemary, and thyme Tell her I sear she'll have nothing to dread She must be a true love of mine Tell her tomorrow her answer make known Parsley, sage, rosemary, and thyme What e'er she may say I'll not leave her alone She must be a true love of mine Her answer came in a week and a day Parsley, sage, rosemary, and thyme I'm sorry good sir, I must answer thee nay I'll not be a true love of thine From the sting of my curse she can never be free Parsley, sage, rosemary, and thyme Unless she unravels my riddlings three She will be a true love of mine Tell her to make me a magical shirt Parsley, sage, rosemary, and thyme Without any seam or needlework Else she'll be a true love of mine Tell her to find me an acre of land Parsley, sage, rosemary, and thyme Between the salt water and the sea strand Else she'll be a true love of mine Tell her to plow it with just a goat's horn Parsley, sage, rosemary, and thyme And sow it all over with one grain of corn Else she'll be a true love of mine And her daughters forever possessions of mine

Witness, how she weeps until she dissolves and then wakes up to rebuild herself one salt grain at a time the next morning.

a spiritual grain of salt—especially if that advice is grounded in anything other than Bible truth.

Dissention, diversity, the grain of salt and mustard are needed: Fascism does not want them, forbids them, and that's why you are not a Fascist; it wants everybody to be the same, but you are not.

SCARBOROUGH FAIR, or, THE LOVER'S PROMISE (Lucy:) Are you going to Scarborough Fair? Parsley, sage, rosemary, and thyme Remember me to one who lives there Always he'll be a true love of mine Tell him I've made him a magical shirt Parsley, sage, rosemary, and thyme Without any seam or needlework Always he'll be a true love of mine (Zach:) Tell her she's found me an acre of land Parsley, sage, rosemary, and thyme Between the salt water and the sea strand That makes her a true love of mine Tell her she's plowed it with just a goat's horn Parsley, sage, rosemary, and thyme She's sowed it all over with one grain of corn Yes, she is a true love of mine And her daughter forever a daughter of mine (Together:) Are you going to Scarborough Fair? Parsley, sage, rosemary, and thyme Remember us to all who live there Ours will be true love for all time

…   not my own opinion, but my wife’s: Yesterday, when weary with writing, I was called to supper, and a salad I had asked for was set before me. ‘It seems then,’ I said, ‘if pewter dishes, leaves of lettuce, grains of salt, drops of water, vinegar, oil and slices of eggs had been flying about in the air for all eternity, it might at last happen by chance that there would come a salad.’ ‘Yes,’ responded my lovely, ‘but not so nice as this one of mine.

Lines written for a thirtieth wedding anniversary Somewhere up in the eaves it began: high in the roof – in a sort of vault between the slates and the gutter – a small leak. Through it, rain which came from the east, in from the lights and foghorns of the coast – water with a ghost of ocean salt in it – spilled down on the path below. Over and over and over years stone began to alter, its grain searched out, worn in: granite rounding down, giving way taking into its own inertia that information water brought, of ships, wings, fog and phosphor in the harbour. It happened under our lives: the rain, the stone. We hardly noticed. Now this is the day to think of it, to wonder: all those years, all those years together – the stars in a frozen arc overhead, the quick noise of a thaw in the air, the blue stare of the hills – through it all this constancy: what wears, what endures.

Even if readers claim that they 'take it all with a grain of salt', they do not really. They yearn to believe, and they believe, because believing is easier than disbelieving, and because anything which is written down is likely to be 'true in a way'. I trust this passing reflection will not lead anyone to doubt the truth of any part of this story! When I come to describe my life with Clement Makin credulity will be strained but will I hope not fail!

Carlyle thought little of these Essays. "Wretched lives" is his best word for them when he is bilious and the world is all gloom; but when in another place he confesses that he was seldom happier than when writing them, we may take his condemnation as he did his bile, "with a drop of oil and a grain of salt.

They knew they were like two grains of yeast in a sea of lethargic dough—two grains of salt in a vast tureen of insipid broth.

The house was left; the house was deserted. It was left like a shell on a sandhill to fill with dry salt grains now that life had left it.

I am the impurity that makes the zinc react, I am the grain of salt or mustard.

Well,” he said, turning back to the window. “This is my own personal theory, so take it with a grain of salt—as humans love to say.

Keep your finger on the pulse of society, take controversies with a grain of salt, lick your finger and then lift it to the wind; always know what is going on, my friend, so this world can never steer you wrong again.

contains on average some one hundred billion stars. If a star were a grain of salt, you could fit all the stars visible to the naked eye on a teaspoon, but all the stars in the universe would fill a ball more than eight miles wide.

You’re trying to help them… that’s a good thing. But you can’t always count on seeing their gratitude,” he said wanting to comfort her before he added a grain of salt. “You know what Tolstoy said… if you are unhappy with your life, you can change it in two ways… either improve the conditions you live in or improve your inner spiritual state. The first isn’t always possible but the second is… In the end, Alex, people need to go directly to the source of Grace for themselves.

You’re not going to throw this away, are you?” she says, and she’ll be talking about the grains of rice in the bottom of the salt shaker. “No, Mrs. Peacock, by all means, you take them. They’ll come in handy when your son gets out of prison and marries your niece.

It was like carrying a rabbit’s foot or throwing salt over your shoulder if you happened to spill any; these things were part of the grain and texture of life, and better to do them than not, just in case God’s ways were more mysterious than we Christians could grasp.

tap out a single grain of salt from a shaker. You could line up about ten skin cells along one side of it. You could line up about a hundred bacteria. Compared to viruses, however, bacteria are giants. You could line up a thousand viruses alongside that same grain of salt.

I used to go looking for answers. I used to crave a warning, a map, a how-to manual, the secret code to hold myself together. I sought protection, largely from myself. I wanted permission to allow someone else to love me. But this is new territory. In a way, MS has cured me. I’ve gotten enough advice from doctors to last me a lifetime. If a crystal ball fell in my lap, I would still gaze into it. I would listen to what it had to say. But now I take everything people tell me with a grain of salt. I no longer feel as if there were anyone who knows more than I do.

Yes, I have sunk a good deal since they took you from me. It is true, if I were to go on like this and be spied upon, attacked, never possessing one person long enough so that knowledge of a person is a superficial thing—that is degeneration. Or to live against one's grain, that is degeneration by definition.

I love letting my soul soar on a summer breeze, or getting entranced by the rhythm of the sea. It carries you off on its currents until you’re completely lost and then drops you back on the shores of reality with salt on your cheeks and grains of dreams running through your fingers like sand. It’s almost an occasional necessity – I guess because when you get completely, fantastically, dizzyingly lost you’re temporarily suspended between what has been and what could be. In those first moments when you come back up for air, or when you float back down to the ground, you’re living in the land of possibility, where you understand that reality can stretch just as far as you’re willing to dream.

If he was wood, he was a flail, and I was grain on the threshing floor. I was a thousand grains, my thoughts blown like chaff. All that was left was the taste of salt.

My general ratios for measuring salt are simple: 1 percent salt by weight for meats, vegetables, and grains, and 2 percent salinity for water for blanching vegetables and pasta.

EARLY IN THE MORNING While the long grain is softening in the water, gurgling over a low stove flame, before the salted Winter Vegetable is sliced for breakfast, before the birds, my mother glides an ivory comb through her hair, heavy and black as calligrapher’s ink. She sits at the foot of the bed. My father watches, listens for the music of comb against hair. My mother combs, pulls her hair back tight, rolls it around two fingers, pins it in a bun to the back of her head. For half a hundred years she has done this. My father likes to see it like this. He says it is kempt. But I know it is because of the way my mother’s hair falls when he pulls the pins out. Easily, like the curtains when they untie them in the evening.

Such is human credulity, the power of the printed word, and of any well-known ‘name’ or ‘show business personality’. Even if readers claim that they ‘take it all with a grain of salt’, they do not really. They yearn to believe, and they believe, because believing is easier than disbelieving, and because anything which is written down is likely to be ‘true in a way’.

She took out avocados, tomatoes, a Bermuda onion, and a container of cottage cheese. She searched the pantry for cumin, cilantro, garlic. She had two secret ingredients: cottage cheese that gave the guacamole a creamy taste and Hawaiian sea salt. Becky had introduced her to pink Hawaiian sea salt. The grains were like delicate crystals, and Becky used to eat them from the palm of her hand.

13You  cshall season all your grain offerings with salt. You shall not let the  dsalt of the covenant with your God be missing from your grain offering;  ewith all your offerings you shall offer salt.

But I like labels,” she admitted. “They make everything so much clearer.” Her sister Bree always told her she liked things to be wrapped up too neatly, and that part of the point of life was its messiness, its refusal to be wrapped up. Brett always took the advice with a grain of salt—it was probably Bree’s excuse for a messy room, or for breaking up with boys she’d dated without actually telling them.

There was a period-- or at least you hoped there was-- with every painting or project when the life of that painting became more real to you than your everyday life, when you sat wherever you were and thought only of returning to the studio, when you were barely conscious that you had tapped out a hill of salt onto the dinner table and in it were drawing your plots and patterns and plans, the white grains moving under your fingertip like silt.

All Carolina folk are crazy for mayonnaise, mayonnaise is as ambrosia to them, the food of their tarheeled gods. Mayonnaise comforts them, causes the vowels to slide more musically along their slow tongues, appeasing their grease-conditioned taste buds while transporting those buds to a place higher than lard could ever hope to fly. Yellow as summer sunlight, soft as young thighs, smooth as a Baptist preacher's rant, falsely innocent as a magician's handkerchief, mayonnaise will cloak a lettuce leaf, some shreds of cabbage, a few hunks of cold potato in the simplest splendor, restyling their dull character, making them lively and attractive again, granting them the capacity to delight the gullet if not the heart. Fried oysters, leftover roast, peanut butter: rare are the rations that fail to become instantly more scintillating from contact with this inanimate seductress, this goopy glory-monger, this alchemist in a jar. The mystery of mayonnaise-and others besides Dickie Goldwire have surely puzzled over this_is how egg yolks, vegetable oil, vinegar (wine's angry brother), salt, sugar (earth's primal grain-energy), lemon juice, water, and, naturally, a pinch of the ol' calcium disodium EDTA could be combined in such a way as to produce a condiment so versatile, satisfying, and outright majestic that mustard, ketchup, and their ilk must bow down before it (though, a at two bucks a jar, mayonnaise certainly doesn't put on airs)or else slink away in disgrace. Who but the French could have wrought this gastronomic miracle? Mayonnaise is France's gift to the New World's muddled palate, a boon that combines humanity's ancient instinctive craving for the cellular warmth of pure fat with the modern, romantic fondness for complex flavors: mayo (as the lazy call it) may appear mild and prosaic, but behind its creamy veil it fairly seethes with tangy disposition. Cholesterol aside, it projects the luster that we astro-orphans have identified with well-being ever since we fell from the stars.

What do we say any more to conjure the salt of our earth? So much comes and is gone that should be crystal and kept, and amicable weathers that bring up the grain of things, their tang of season and store, are all the packing we’ll get.

It occurred to me then that maybe Wil Hines didn't have blood in his veins like everyone else. Maybe he was made of Florida things: grains of bleached sand, sea foam, and salt. Wind and sun. Maybe he was made of the things he loved best.

Some seem to forget that I’ve worked with those on movies and television. I warn you. Television may be exciting, but always take what you watch or read with a grain of salt. The more extreme these people act, the more money they make. They don’t care about us. You should always do your own research using verified primary sources. Editorials or articles published can be exciting, but they are seldom the truth. This country will eventually be destroyed for the sake of a paycheck.

Nature devours us. Icy winds and rain and salt and snow erode us, decompose us, reduce us to molecules, carbon compounds; the covalent bonds between the carbon and hydrogen atoms break. Our atoms mingle with the brown grains of sand on the only small strip of beach on White Island.

Philosopher Daniel Dennett calls seeing yourself in this way heterophenomenology. Basically, he suggests when you explain why you feel the way you do, or why you behaved as you did, to take it with a grain of salt, as if you were listening to someone tell you about their night out. When you listen to someone else tell a story, you expect some embellishment and you know they are only telling you how the events seemed to transpire to them. In the same way, you know how reality seems to be unfolding, how it seems to have unfolded in the past, but you should take your own perception with a grain of salt.

There was a woman who, whatever she did,could not be...her eyes moistened in sympathy with the ocean of blue mist. And she tried once more to show that she was and opened her mouth to talk, but the words stopped in her throat, walled up. And out of her mouth grains of salt began flowing, piling up all around her body.

The buzz about Google these days is that it's like America itself: still the biggest game in town, but inevitably and irrevocably on the decline. Both are superpowers with unmatched resources, but both are faced with fast-growing rivals, and both will eventually be eclipsed. For America, that rival is China. For Google, it's Facebook. (This is all from tech-gossip blogs, so take it with a grain of salt. They also say a startup called MonkeyMoney is going to be huge next year.) But here's the difference: staring down the inevitable, America pays defense contractors to build aircraft carriers. Google pays brilliant programmers to do whatever they want.

time. There’s a cosmic correlation that happens around the age of twenty-nine known to astrologers as the Saturn Return. The slow-moving planet Saturn takes twenty-nine and a half years to complete its orbit around the sun and return to the exact same spot in the sky as it was on the day you were born. The Saturn Return is notoriously disruptive—known for upheaval and thrusting things taken for granted into question. Whether or not you believe in those influences (and I take it all with a few grains of salt) it makes sense that whenever you hit that natural cusp between your extended younger years and adulthood, you can expect uncertainty and apprehension with the onrush of big change.

That was when the Venetians made an important discovery. More money could be made buying and selling salt than producing it. Beginning in 1281, the government paid merchants a subsidy on salt landed in Venice from other areas. As a result, shipping salt to Venice became so profitable that the same merchants could afford to ship other goods at prices that undersold their competitors. Growing fat on the salt subsidy, Venice merchants could afford to send ships to the eastern Mediterranean, where they picked up valuable cargoes of Indian spices and sold them in western Europe at low prices that their non-Venetian competitors could not afford to offer. This meant that the Venetian public was paying extremely high prices for salt, but they did not mind expensive salt if they could dominate the spice trade and be leaders in the grain trade. When grain harvests failed in Italy, the Venetian government would use its salt income to subsidize grain imports from other parts of the Mediterranean and thereby corner the Italian grain market.

The most skilled manipulators are able to mix lies with the truth. This enables them to paint a more credible illusion as the kernels of truth embedded in the illusion gives those around them the impression that what they are saying is actually real. As a result, they may get away with their lies. However, please bear in mind that the devil is in the details. So, if you knit pick long enough, you may find that you are dealing with an impostor. That’s why it’s always a good idea to take everything you hear with a grain of salt. If you choose to take everything you hear at face value, you may become disappointed when you realize that you believed someone who was deliberately trying to fool you.

Kitchen life is getting steamy. Charles looks up from prepping his mise en place for two seconds, blows me a kiss, and then his hand swipes a bowl of salt and the grains scatter on the counter. "I can't take it anymore," he says, lifting me up onto the prep station. My legs wrap around his waist, as his kiss starts off slow and then turns hungry. Vegetables scatter, cherry tomatoes rolling onto the floor. Dishes break. Not one burner is on, but the kitchen gets hotter. Oh, and hotter. Hello, volcano. His hand latches around my ponytail, tilting my head back. His mouth finds my neck, and he covers it with his kisses, slowly making his way down to my exposed shoulder, his fingers running along my clavicle.

In other words, I have tried to learn in my writing a monastic lesson I could probably not have learned otherwise: to let go of my idea of myself, to take myself with more than one grain of salt... In religious terms, this is simply a matter of accepting life, and everything in life as a gift, and clinging to none of it, as far as you are able. You give some of it to others, if you can. Yet one should be able to share things with others without bothering too much about how they like it, either, or how they accept it. Assume they will accept it, if they need it. And if they don’t need it, why should they accept it? That is their business. Let me accept what is mine and give them all their share, and go my way.

The master and mistress of the house and the rest of the Blood -even the Crux himself- brought our food, poured the wine, did our bidding. The centerpiece was a roasted stag. crowned with gilded antlers and stuffed with songbirds; they had hunted well. We were forbidden to kill the deer that fattened on our coleworts and stole our grain, and the venison tasted all the better for the salt of revenge.

The ideal human diet looks like this: Consume plant-based foods in forms as close to their natural state as possible (“whole” foods). Eat a variety of vegetables, fruits, raw nuts and seeds, beans and legumes, and whole grains. Avoid heavily processed foods and animal products. Stay away from added salt, oil, and sugar. Aim to get 80 percent of your calories from carbohydrates, 10 percent from fat, and 10 percent from protein.

Another quality of salt is that it remains hidden even though it adds flavor to a dish. People praise a dish by appreciating the quality of its grains or vegetables or spices, but no one says, ‘The salt in this dish was fabulous!’ Like salt, true yogis serve without wanting recognition or praise. They are happy to give credit to others and interested simply in doing their best to give pleasure to the Divine and benefit others.

Smoky Candied Bacon Sweet Potatoes prep time: 15 minutes     cook time: 40 minutes     servings: 10-12 The flavors of Fall come together in this dish of spiced roasted sweet potatoes with candied pecans and bacon. ingredients 3 pounds sweet potatoes, peels on and scrubbed 6 ounces bacon, sliced into 1-inch pieces 1/2 cup pecans, roughly chopped 1/3 cup pure Grade B maple syrup 1 teaspoon chili powder 1/2 teaspoon sea salt 1/2 teaspoon cinnamon 1/4 teaspoon cayenne powder method Preheat oven to 400 degrees F. Cut the sweet potatoes into even cubes then toss them with all of the ingredients in a bowl. Spread in a single layer on a rimmed baking sheet lined with parchment paper and roast for 20 minutes. Stir and continue roasting for 15 minutes. Turn the oven to broil and brown the potatoes for an additional 5 minutes. Watch the nuts closely and pull the tray out early if they begin to burn.

The sole object of revolution was the abolition of senseless suffering. But it had turned out that the removal of this second kind of suffering was only possible at the price of a temporary enormous increase in the sum total of the first. So the question now ran: Was such an operation justified? Obviously it was, if one spoke in the abstract of “mankind”; but, applied to “man” in the singular, to the cipher 2—4, the real human being of bone and flesh and blood and skin, the principle led to absurdity. As a boy, he had believed that in working for the Party he would find an answer to all questions of this sort. The work had lasted forty years, and right at the start he had forgotten the question for whose sake he had embarked on it. Now the forty years were over, and he returned to the boy’s original perplexity. The Party had taken all he had to give and never supplied him with the answer. And neither did the silent partner, whose magic name he had tapped on the wall of the empty cell. He was deaf to direct questions, however urgent and desperate they might be. And yet there were ways of approach to him. Sometimes he would respond unexpectedly to a tune, or even the memory of a tune, or of the folded hands of the Pietà, or of certain scenes of his childhood. As if a tuning-fork had been struck, there would be answering vibrations, and once this had started a state would be produced which the mystics called “ecstasy” and saints “contemplation”; the greatest and soberest of modern psychologists had recognized this state as a fact and called it the “oceanic sense”. And, indeed, one’s personality dissolved as a grain of salt in the sea; but at the same time the infinite sea seemed to be contained in the grain of salt. The grain could no longer be localized in time and space. It was a state in which thought lost its direction and started to circle, like the compass needle at the magnetic pole; until finally it cut loose from its axis and travelled freely in space, like a bunch of light in the night; and until it seemed that all thoughts and all sensations, even pain and joy itself, were only the spectrum lines of the same ray of light, disintegrating in the prisma of consciousness.

The Constituent Assembly enjoyed a prestige accorded none of its successors, but the populace observed only such decrees as suited it. What did the people want above all else? Tax reform, abolition of indirect levies, institution of controls over the grain trade. Tax collection was suspended; the salt tax, excises, and municipal tolls were suppressed; exchange of grains was either forbidden or continually thwarted. Proclamations and decrees against this had no effect. [...] In their eyes national sovereignty entailed direct democracy, an idea that would remain dear to the sans-culottes.

We look to the night sky and see the planets and stars, the distant lights as specks of salt, single grains of sand, and are reminded of how small we are, how insignificant our worries of the moment, how brief our time on this planet, and we wish to be part of something bigger than ourselves, to magnify our significance, to matter somehow as more than the dust that we are. Even the longest lived of our species spends but a blink of time in the span of human history. How dare anyone cause harm to another soul, curtail their life or life’s potential, when our lives are so short to begin with?

To love human beings for God's sake ― so far that has been the most noble and most remote feeling that has been attained among men. The fact that without some consecrating intention behind it the love of human beings is one more stupidity and brutishness, that the inclination to this love of humanity must first derive its extent, delicacy, its grains of salt and specks of ambergris from some higher inclination - whatever human being it happened to be who first felt and "experienced" this, no matter how much his tongue may have stumbled as it tried to express such a delicacy, let him remain for all time sanctified among us and worthy of reverence as the man who so far has flown the highest and has lost his way most beautifully!

Significance of madness in the history of morality. — When in spite of that fearful pressure of ‘morality of custom’ under which all the communities of mankind have lived, many millennia before the beginnings of our calendar and also on the whole during the course of it up to the present day (we ourselves dwell in the little world of the exceptions and, so to speak, in the evil zone): — when, I say, in spite of this, new and deviate ideas, evaluations, drives again and again broke out, they did so accompanied by a dreadful attendant: almost everywhere it was madness which prepared the way for the new idea, which broke the spell of a venerated usage and superstition. Do you understand why it had to be madness which did this? Something in voice and bearing as uncanny and incalculable as the demonic moods of the weather and the sea and therefore worthy of a similar awe and observation? something that bore so visibly the sign of total unfreedom as the convulsions and froth of the epileptic, that seemed to mark the madman as the mask and speaking-trumpet of a divinity? Something that awoke in the bearer of a new idea himself reverence for and dread of himself and no longer pangs of conscience and drove him to become the prophet and martyr of his idea? — while it is constantly suggested to us today that, instead of his grain of salt, a grain of spice of madness is joined to genius, all earlier people found it much more likely that wherever there is madness there is also a grain of genius and wisdom — something ‘divine’, as one whispered to oneself. Or rather: as one said aloud forcefully enough. ‘It is through madness that the greatest good things have come to Greece’, Plato said, in concert with all ancient mankind.

Don't believe vegetarians who tell you that meat has no flavor, that it comes from the spices or the marinade. The flavor is already there: earth and metal, salt and fat, blood. My favorite meat is chicken. I can eat a whole bird standing up in the kitchen, straight from the oven, burning my bare hands on its flesh. Anyone can roast a chicken, it is a good animal to cook. Lamb, on the other hand, is much harder to get right. You have to lock in the flavor, rubbing it with sea salt like you are exfoliating your own drying skin, tenderly basting it in its own juices, hour after hour. You have to make small slits across the surface of the leg, through which you can insert sprigs of rosemary, or cloves of garlic, or both. These incisions should run against the grain, in the opposite direction to which the muscle fibers lie. You can tell the direction better when the meat is still uncooked, when it is marbled and raw. It is worth running your finger along those fibers, all the way from one end to the other. This doesn't help with anything. It won't change how you cook it. But it is good to come to terms with things as they are. Preparing meat is always an act of physical labor. Whacking rib eye with a rolling pin. Snapping apart an arc of pork crackling. And there is something inescapably candid about it, too. If you've ever spatchcocked a goose- if you've pressed your weight down on its breastbone, felt it flatten and give, its bones rearranging under your hands- you will know what I am talking about. We are all capable of cruelty. Sometimes I imagine the feeling of a sliver of roast beef on my tongue: the pink flesh of my own body cradling the flesh of something else's. It makes sense to me that there is a market for a vegetarian burger that bleeds.

...you made art because it was the only thing you’d ever been good at, the only thing, really, you thought about between shorter bursts of thinking about the things everyone thought about: sex and food and sleep and friends and money and fame. But somewhere inside you, whether you were making out with someone in a bar or having dinner with your friends, was always your canvas, its shapes and possibilities floating embryonically behind your pupils. There was a period—or at least you hoped there was—with every painting or project when the life of that painting became more real to you than your everyday life, when you sat wherever you were and thought only of returning to the studio, when you were barely conscious that you had tapped out a hill of salt onto the dinner table and in it were drawing your plots and patterns and plans, the white grains moving under your fingertip like silt.

The gods in Lankhmar (that is, the gods and candidates for divinity who dwell or camp, it may be said, in the Imperishable City, not the gods of Lankhmar—a very different and most secret and dire matter)… the gods in Lankhmar sometimes seem as if they must be as numberless as the grains of sand in the Great Eastern Desert. The vast majority of them began as men, or more strictly the memories of men who led ascetic, vision-haunted lives and died painful, messy deaths. One gets the impression that since the beginning of time an unending horde of their priests and apostles (or even the gods themselves, it makes little difference) have been crippling across that same desert, the Sinking Land, and the Great Salt Marsh to converge on Lankhmar's low, heavy-arched Marsh Gate—meanwhile suffering by the way various inevitable tortures, castrations, bindings and stonings, impalements, crucifixions, quarterings and so forth at the hands of eastern brigands and Mingol unbelievers who, one is tempted to think, were created solely for the purpose of seeing to the running of that cruel gauntlet.

In their drunken preoccupation with the project at hand and mere locomotion, they did not look behind them. There the night-smog was thicker than ever. A high-circling nighthawk would have seen the stuff converging from all sections of Lankhmar, north, east, south, west—from the Inner Sea, from the Great Salt Marsh, from the many-ditched grain lands, from the River Hlal—in swift-moving black rivers and rivulets, heaping, eddying, swirling, dark and reeking essence of Lankhmar from its branding irons, braziers, bonfires, bonefires, kitchen fires and warmth fires, kilns, forges, breweries, distilleries, junk and garbage fires innumerable, sweating alchemists’ and sorcerers’ dens, crematoriums, charcoal burners’ turfed mounds, all those and many more…converging purposefully on Dim Lane and particularly on the Silver Eel and perhaps especially on the ricketty house behind it, untenanted except for attic. The closer to that center it got, the more substantial the smog became, eddy-strands and swirl-tatters tearing off and clinging to rough stone corners and scraggly-surfaced brick like black cobwebs.

Rice is sacred to the Japanese people," he says. "We eat it at every meal, yet we never get tired of it." He points out that the word for rice in Japanese, gohan, is the same as the word for meal. When he finally lifts the lid of the first rice cooker, releasing a dramatic gasp of starchy steam, the entire restaurant looks ready to wave their white napkins in exuberant applause. The rice is served with a single anchovy painstakingly smoked over a charcoal fire. Below the rice, a nest of lightly grilled matsutake mushrooms; on top, an orange slice of compressed fish roe. Together, an intense wave of umami to fortify the tender grains of rice. Next comes okoge, the crispy rice from the bottom of the pan, served with crunchy flakes of sea salt and oil made from the outside kernel of the rice, spiked with spicy sansho pepper. For the finale, an island of crisp rice with wild herbs and broth from the cooked rice, a moving rendition of chazuke, Japanese rice-and-tea soup. It's a husk-to-heart exposé on rice, striking in both its simplicity and its soul-warming deliciousness- the standard by which all rice I ever eat will be judged.

Money was created many times in many places. Its development required no technological breakthroughs – it was a purely mental revolution. It involved the creation of a new inter-subjective reality that exists solely in people’s shared imagination. Money is not coins and banknotes. Money is anything that people are willing to use in order to represent systematically the value of other things for the purpose of exchanging goods and services. Money enables people to compare quickly and easily the value of different commodities (such as apples, shoes and divorces), to easily exchange one thing for another, and to store wealth conveniently. There have been many types of money. The most familiar is the coin, which is a standardised piece of imprinted metal. Yet money existed long before the invention of coinage, and cultures have prospered using other things as currency, such as shells, cattle, skins, salt, grain, beads, cloth and promissory notes. Cowry shells were used as money for about 4,000 years all over Africa, South Asia, East Asia and Oceania. Taxes could still be paid in cowry shells in British Uganda in the early twentieth century.

JUMBO GINGERBREAD NUT MUFFINS Once you try these jumbo-size, nut- and oil-rich muffins, you will appreciate how filling they are. They are made with eggs, coconut oil, almonds, and other nuts and seeds, so they are also very healthy. You can also add a schmear of cream cheese or a bit of unsweetened fruit butter for extra flavor. To fill out a lunch, add a chunk of cheese, some fresh berries or sliced fruit, or an avocado. While walnuts and pumpkin seeds are called for in the recipe to add crunch, you can substitute your choice of nut or seed, such as pecans, pistachios, or sunflower seeds. A jumbo muffin pan is used in this recipe, but a smaller muffin pan can be substituted. If a smaller pan is used, reduce baking time by about 5 minutes, though always assess doneness by inserting a wooden pick into the center of a muffin and making sure it comes out clean. If you make the smaller size, pack 2 muffins for lunch. Makes 6 4 cups almond meal/flour 1 cup shredded unsweetened coconut ½ cup chopped walnuts ½ cup pumpkin seeds Sweetener equivalent to ¾ cup sugar 2 teaspoons ground cinnamon 1 tablespoon ground ginger 1 teaspoon ground nutmeg ½ teaspoon ground cloves 1 teaspoon sea salt 3 eggs ½ cup coconut oil, melted 1 teaspoon vanilla extract ½ cup water Preheat the oven to 350°F. Place paper liners in a 6-cup jumbo muffin pan or grease the cups with coconut or other oil. In a large bowl, combine the almond meal/flour, coconut, walnuts, pumpkin seeds, sweetener, cinnamon, ginger, nutmeg, cloves, and salt. Mix well. In a medium bowl, whisk the eggs. Stir in the coconut oil, vanilla, and water. Pour the egg mixture into the almond meal mixture and combine thoroughly. Divide the batter evenly among the muffin cups. Bake for 30 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Per serving (1 muffin): 893 calories, 25 g protein, 26 g carbohydrates, 82 g total fat, 30 g saturated fat, 12 g fiber, 333 mg sodium BRATWURST WITH BELL PEPPERS AND SAUERKRAUT Living in Milwaukee has turned me on to the flavors of German-style bratwurst, but any spicy sausage (such as Italian, chorizo, or andouille) will do just fine in this recipe. The quality of the brat or sausage makes the dish, so choose your favorite. The spices used in various sausages will vary, so I kept the spices and flavors of the sauerkraut mixture light. However, this makes the choice of bratwurst or sausage the crucial component of this dish. You can also add ground coriander, nutmeg, and

From the Waverley Kitchen Journal Fig and Pepper Bread Mary’s Note: Sometimes the two most improbable things make the best combination. Ingredients: 2 cups whole grain spelt flour 2 ½ cups unbleached all purpose flour 1 ½ cups coarsely chopped figs 2 tsp coarse black pepper 2 tsp sea salt 2 tbsp olive oil 1 dry yeast packet 1 ½ cups of warm water Whisk flour, salt, pepper, and yeast until blended, by hand or with whisk attachment of mixer. Add olive oil and warm water. Knead for 10 minutes, or use dough hook attachment of mixer for 5 minutes, until dough is smooth and springy. Oil a large bowl, place dough inside, and cover bowl with a damp hand towel. Let sit in a warm place for approximately 1 hour, or until dough has doubled in size. Softly knead in the chopped figs and evenly distribute throughout the dough (lightly flouring your hands can make handling the dough easier), shape into an oval, then place on a baking sheet. Snip three shallow lines into top of the dough with scissors, then lightly dust the dough with flour. Let rise, uncovered, until dough swells a little more—10–15 mins, or longer if the kitchen isn’t warm. Place tray in 350° oven for 40–45 mins until crust is slightly brown and the loaf sounds hollow when tapped on the underside. Cool on a wire rack.

but because to work in Ezra’s was to be constantly surrounded and interrupted by dilettantes. There, art was something that was just an accessory to a lifestyle. You painted or sculpted or made crappy installation pieces because it justified a wardrobe of washed-soft T-shirts and dirty jeans and a diet of ironic cheap American beers and ironic expensive hand-rolled American cigarettes. Here, however, you made art because it was the only thing you’d ever been good at, the only thing, really, you thought about between shorter bursts of thinking about the things everyone thought about: sex and food and sleep and friends and money and fame. But somewhere inside you, whether you were making out with someone in a bar or having dinner with your friends, was always your canvas, its shapes and possibilities floating embryonically behind your pupils. There was a period—or at least you hoped there was—with every painting or project when the life of that painting became more real to you than your everyday life, when you sat wherever you were and thought only of returning to the studio, when you were barely conscious that you had tapped out a hill of salt onto the dinner table and in it were drawing your plots and patterns and plans, the white grains moving under your fingertip like silt.

Rye growers face another challenge: the grain is vulnerable to a fungus called ergot (Claviceps purpurea). The spores attack open flowers, pretending to be a grain of pollen, which gives them access to the ovary. Once inside, the fungus takes the place of the embryonic grain along the stalk, sometimes looking so much like grain that it is difficult to spot an infected plant. Until the late nineteenth century, botanists thought the odd dark growths were part of the normal appearance of rye. Although the fungus does not kill the plant, it is toxic to people: it contains a precursor to LSD that survives the process of being brewed into beer or baked into bread. While a psychoactive beer might sound appealing, the reality was quite horrible. Ergot poisoning causes miscarriage, seizures, and psychosis, and it can be deadly. In the Middle Ages, outbreaks called St. Anthony’s fire or dancing mania made entire villages go crazy at once. Because rye was a peasant grain, outbreaks of the illness were more common among the lower class, fueling revolutions and peasant uprisings. Some historians have speculated that the Salem witch trials came about because girls poisoned by ergot had seizures that led townspeople to conclude that they’d been bewitched. Fortunately, it’s easy to treat rye for ergot infestation: a rinse in a salt solution kills the fungus.

You've had hot coffee before, and in the hands of a skilled maker, coffee can be amazing. But the fact is that coffee is one of the hardest things to get right in the world. Even with great beans and a great roast and great equipment, a little too much heat, the wrong grind, or letting things go on too long will produce a cup of bitterness. Coffee's full of different acids, and depending on the grind, temperature, roast, and method, you can "overextract" the acids from the beans, or overheat them and oxidize them, producing that awful taste you get at donut shops and Starbucks. But there is Another Way. If you make coffee in cold water, you only extract the sweetest acids, the highly volatile flavors that hint at chocolate and caramel, the ones that boil away or turn to sourness under imperfect circumstances. Brewing coffee in cold water sounds weird, but in fact, it's just about the easiest way to make a cup (or a jar) of coffee. Just grind coffee -- keep it coarse, with grains about the size of sea salt -- and combine it with twice as much water in an airtight jar. Give it a hard shake and stick it somewhere cool overnight (I used a cooler bag loaded with ice from ice camp and wrapped the whole thing in bubble wrap for insulation). In the morning, strain it through a colander and a paper coffee filter. What you've got now is coffee concentrate, which you can dilute with cold water to taste -- I go about half and half. If you're feeling fancy, serve it over ice.

Between the pleasure of a kiss and of what a man and woman do in bed seems to me only a gradation. A kiss, for instance, is not to be minimized, or its value judged by anyone else. I wonder do these men grade their pleasure in terms of whether their actions produce a child or not, and do they consider them more pleasant if they do. It is a question of pleasure after all, and what's the use debating the pleasure of an ice cream cone versus a football gamme--or a Beethoven quartet versus the Mona Lisa. I'll leave that to the philosophers. But their attitude was that I must be somehow demented or blind (plus a kind of regret, I thought, at the fact that a fairly attractive woman is presumably unavailable to men). [...] The most important point I did not mention and was not thought of by anyone--that the rapport between two men or two women can be absolute and perfect, as it can never be between man and woman, and perhaps some people want just this, as others want that more shifting and uncertain thing that happens between men and women. It was said or at least implied yesterday that my present course would bring me to the depths of human vice and degeneration. Yes, I have sunk a good deal since they took you from me. It is true, if I were to go on like this and be spied upon, attacked, never possessing one person long enough so that knowledge of a person is a superficial thing--that is degeneration. Or to live against one's grain, that is degeneration by definition.

Chicken Francese, or lamb chops, or plump spinach gnocchi that she'd roll out by hand and drop into boiling salt water. When her brothers came home for the holidays, she'd spend days in the kitchen, preparing airy latkes and sweet and sour brisket; roast turkey with chestnut stuffing; elaborately iced layer cakes. She'd stay in the kitchen for hours, cooking dish after dish, hoping that all the food would somehow conceal their father's absence; hoping that the meals would take the taste of grief out of their mouths. "After my father died, I think cooking saved me. It was the only thing that made me happy. Everything else felt so out of control. But if I followed a recipe, if I used the right amounts of the right ingredients and did everything I was supposed to do..." She tried to explain it- how repetitive motions of peeling and chopping felt like a meditation, the comfort of knowing that flour and yeast, oil and salt, combined in the correct proportions, would always yield a loaf of bread; the way that making a shopping list could refocus her mind, and how much she enjoyed the smells of fresh rosemary, of roasting chicken or baking cookies, the velvety feel of a ball of dough at the precise moment when it reached its proper elasticity and could be put into an oiled bowl, under a clean cloth, to rise in a warm spot in the kitchen, the same step that her mother's mother's mother would have followed to make the same kind of bread. She liked to watch popovers rising to lofty heights in the oven's heat, blooming out of their tins. She liked the sound of a hearty soup or grain-thickened stew, simmering gently on a low flame, the look of a beautifully set table, with place cards and candles and fine china. All of it pleased her.

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

The tofu pocket is soaked with butter, every bite of it drenching the lips... ... sending rich waves gushing through the mouth. Just one taste is enough to seep both tongue and mind in a thick flood of butter! "The tofu pocket is so juicy it's nearly dripping, yet it hasn't drowned the filling at all. The rice is delectably fluffy and delicate, done in true pilaf style, with the grains separate, tender and not remotely sticky. Simmered in fragrant chicken broth, the prawns give it a delightful crunch, while ample salt and pepper boost both its flavor and aroma!" "The whole dish is strongly flavored, but it isn't the least bit heavy or sticky. The deliciousness of every ingredient, wrapped in a cloak of rich butter, wells up with each bite like a gushing, savory spring! How on earth did you manage to create this powerful a flavor?!" "Well, first I sautéed the rice for the pilaf without washing it- one of the major rules of pilafs! If you wash all the starch off the rice, the grains get crumbly and the whole thing can wind up tasting tacky instead of tender. Then I thoroughly rinsed the tofu pockets with hot water to wash off the extra oil so they'd soak up the seasonings better. But the biggest secret to the whole thing... ... was my specially made Mochi White Sauce! Normal white sauce is made with lots of milk, butter and flour, making it really thick and heavy. But I made mine using only soy milk and mochi, so it's still rich and creamy without the slightest hint of greasiness. In addition, I sprinkled a blend of several cheeses on top of everything when I put it in the oven to toast. They added some nice hints of mellow saltiness to the dish without making it too heavy! Basically, I shoved all the tasty things I could think of into my dish... ... pushing the rich, savory flavor as hard as I could until it was just shy of too much... and this is the result!" Some ingredients meld with the butter's richness into mellow deliciousness... ... while others, sautéed in butter, have become beautifully savory and aromatic. Into each of these little inari sushi pockets has gone an immense amount of work across uncountable steps and stages. Undaunted by Mr. Saito's brilliant dish, gleaming with the fierce goodness of seafood... each individual ingredient is loudly and proudly declaring its own unique deliciousness!

Take it with a whole shaker of salt, a grain won't be close to enough.

The back-and-forth ancient lull of the tide. The cry of seagulls passing overhead. The smell of salt and fish carried on the warm breeze. With each step along the old wooden planks of the pier, tiny grains of sand that hitchhiked from the beach below are pulverized under our heels. Sand that traveled millions of miles over billions of years across shifting continents and churning oceans, surviving plate tectonics, erosion, and sedimentary deposition is crushed by our new sandals. The cosmos can be cruel.

Mochi Makes about 2 cups, or 15 balls 2 cups sweet brown rice ¼ tsp sea salt ½ cup toasted chopped nuts or seeds   Soak rice for 6–1 0 hours. Drain and discard soaking water. Rinse. Add fresh water to cover. Bring to a boil. When boiling, lower heat, cover, and simmer for 50 minutes. Remove from heat and allow to rest for 10 minutes.Add salt. Place rice in a heavy-duty electric mixer and knead for 10 minutes or until 90% of the grains are broken open and the mixture is sticky and smooth. Alternately, using a large wooden pestle (or baseball bat), vigorously pound the rice for 20 minutes or until the grains are broken and the rice becomes sticky and smooth. Roll mochi into small balls about the size of a walnut shell. Then roll the balls in the toasted nuts or seeds and serve.

The bile salts secreted by the gallbladder, which are needed for the digestion of fat and, therefore, the absorption of fat-soluble vitamins like A, D, and K, are made of cholesterol. Having a low cholesterol level in the body would therefore compromise a person’s ability to digest fat.

celeriac and sausage hash prep time: 15 minutes cooking time: 20 minutes yield: 4 servings Celeriac, or celery root, is a fascinating potato substitute and works especially well in breakfast dishes. A hash is a substantial way to start off your day, and you can make it even more substantial by topping each portion with a fried egg. ingredients 1 tablespoon coconut oil or ghee 2 cups celeriac, trimmed of roots, peeled, and cubed ½ pound breakfast sausage, crumbled (see here or store-bought) ¾ cup finely diced carrots ¼ cup minced yellow onion ¾ cup finely diced zucchini ½ cup chopped cremini mushrooms 1 teaspoon chopped fresh parsley 1 teaspoon chopped fresh rosemary ¼ teaspoon sea salt Cracked black pepper to taste method Heat the oil in a large skillet over medium heat. Place the celeriac in the skillet and cook for 5 minutes. Add the sausage, carrots, and onion. Continue cooking for 10 minutes, or until the meat is cooked through and the vegetables have softened. Add the remaining ingredients and cook for 6 to 8 minutes longer, or until the mushrooms and zucchini are tender.   tidbits: To trim and peel a celery root, first slice the bottom off so that there is a flat surface to place on a cutting board. Using a sharp knife, cut the peel and roots off in strips, from top to bottom. If the celeriac is somewhat smooth, a vegetable peeler will also work.  

Shopping for the essentials of the Eat Clean diet can be tricky. For some people, just the thought of replacing all their “unclean” food scares them. This overwhelming reaction is normal and is typical among those who are still on the adjustment phase of the program. If you find yourself in this stage, you don’t have to fret. Here are some tips to help you get at ease with the process: Take Your Time You don’t have to rush. Take your time in examining each item in your pantry. Bear in mind that it is not necessary to eliminate all the bad foods. You can just eliminate the worst items first, and then gradually get rid of the others in the next few days or weeks. Once you have already discarded some of the worst food items, you may start making your grocery list. Prepare Your Grocery List Preparing your grocery list is the start of this Clean Eating journey. Allow yourself to make necessary adjustments, especially if you personally feel that it is a major transition and you want to tackle it step by step. It’s okay to miss an item or two. The important thing here is to stick to the basic principle of the program. Below are some of the essential items that you should consider when going shopping for this Eat Clean diet: Grains and Protein ·Brown rice ·Millet ·Black beans ·Pinto beans ·Lentils ·Chickpeas ·Raw almonds ·Raw cashews ·Sunflower seeds ·Walnuts ·Almond butter ·Cannellini beans ·Flax seed Vegetables/Herbs ·Kale ·Lettuces ·Onions ·Garlic ·Cilantro ·Parsley ·Tomatoes ·Broccoli ·Potatoes ·Fennel Condiments/Flavoring ·Extra virgin olive oil ·Coconut oil ·Sesame oil ·Black pepper ·Pink Himalayan salt ·Hot sauce ·Turmeric ·Cayenne ·Gomasio ·Cinnamon ·Red pepper flakes ·Maple syrup ·Tamari ·Stevia ·Dijon mustard ·Apple cider vinegar ·Red wine vinegar Fruits ·Lemons ·Avocado ·Apples ·Bananas ·Melon ·Grapes ·Berries Snacks ·Raw chocolate ·Coconut ice cream ·Tortilla chips ·Popcorn ·Pretzels ·Dairy-free cheese shreds ·Frozen fruits for smoothies ·Bagged frozen veggies ·Organic canned soups Beverages ·Coconut water ·Herbal teas ·Almond or hemp milk Pick the Fresh Ones You will know if the fruit or vegetable is fresh through its appearance and texture.

If we then follow the evidence and the logic, we can assume that the solution is to subtract foods of excess from our daily fare. And, as we subtract meat, fish, fowl, eggs, dairy products, oil, salt, sugar, and refined carbohydrates from our diet, what remains are foods that promote health. Fresh fruits and vegetables, tubers, whole grains, legumes, and nuts and seeds fill the void after the subtraction has taken place. In response, the previously overburdened body begins to regain its health.

The transition of food to being an industrial product really has been a fundamental problem,” Willett said. “First, the actual processing has stripped away the nutritional value of the food. Most of the grains have been converted to starches. We have sugar in concentrated form, and many of the fats have been concentrated and then, worst of all, hydrogenated, which creates trans-fatty acids with very adverse effects on health.

You are reading the words of a complete schmuck, so take everything I say with a grain of salt.   Wouldn't it be nice if all authors admitted what I just said? The world would surely be a lot less confusing if they did...

Fluffy Pancakes Makes: 12 pancakes Ingredients: ●           3/4 cup blanched almond flour ●           1/4 cup coconut flour ●           1/4 Tbsp baking soda ●           1/2 tsp cream of tartar ●           1/8 tsp sea salt ●           Palm shortening ●           3 large eggs ●           1/2 cup almond milk or full fat coconut milk ●           1/8 cup coconut oil ●           1/8 cup honey or coconut crystals ●           1/2 tsp vanilla extract   Instructions: Combine together the flours, baking soda, cream of tartar, and sea salt in a bowl. In another bowl, beat the eggs, then whisk in the milk, flour mixture, oil, honey or coconut crystals, and vanilla extract. Blend until smooth. Place a cast iron skillet or griddle over medium flame and grease with palm shortening. Pour 1/4 cup of batter into the hot skillet and cook for a minute on one side, or until bubbles start to form. Turn over and cook for another minute. Cook all pancakes, then serve with honey or grade B maple syrup.

4/20, CANNABIS DAY, APRIL 20 420 FARMERS’ MARKET RISOTTO Recipe from Chef Herb Celebrate the bounty of a new growing season with a dish that’s perfectly in season on April 20. Better known as 4/20, the once unremarkable date has slowly evolved into a new high holiday, set aside by stoners of all stripes to celebrate the herb among like-minded friends. The celebration’s origins are humble in nature: It was simply the time of day when four friends (dubbed “The Waldos”) met to share a joint each day in San Rafael, California. Little did they know that they were beginning a new ceremony that would unite potheads worldwide! Every day at 4:20 p.m., you can light up a joint in solidarity with other pot-lovers in your time zone. It’s a tradition that has caught on, and today, there are huge 4/20 parties and festivals in many cities, including famous gatherings of students in Boulder and Santa Cruz. An Italian rice stew, risotto is dense, rich, and intensely satisfying—perfect cannabis comfort cuisine. This risotto uses the freshest spring ingredients for a variation in texture and bright colors that stimulate the senses. Visit your local farmers’ market around April 20, when the bounty of tender new vegetables is beginning to be harvested after the long, dreary winter. As for tracking down the secret ingredient, you’ll have to find another kind of farmer entirely. STONES 4 4 tablespoons THC olive oil (see recipe) 1 medium leek, white part only, cleaned and finely chopped ½ cup sliced mushrooms 1 small carrot, grated ½ cup sugar snap peas, ends trimmed ½ cup asparagus spears, woody ends removed, cut into 1-inch-long pieces Freshly ground pepper 3½ cups low-sodium chicken broth ¼ cup California dry white wine Olive oil cooking spray 1 cup arborio rice 1 tablespoon minced fresh flat-leaf parsley ¼ cup freshly grated Parmesan cheese Salt 1. In a nonstick skillet, heat 2 tablespoons of the THC olive oil over medium-low heat. Add leek and sauté until wilted, about 5 minutes. Stir in mushrooms and continue to cook, stirring, for 2 minutes. Add carrot, sugar snap peas, and asparagus. Continue to cook, stirring, for another minute. Remove from heat, season with pepper, and set aside. 2. In a medium saucepan over high heat, bring broth and wine to a boil. Reduce heat and keep broth mixture at a slow simmer. 3. In a large pot that has been lightly coated with cooking spray, heat the remaining 2 tablespoons THC olive oil over medium heat. Add rice and stir well until all the grains of rice are coated. Pour in ½ cup of the hot broth and stir, using a wooden spoon, until all liquid is absorbed. Continue adding the broth ½ cup at a time, making sure the rice has absorbed the broth before adding more, reserving ¼ cup of broth for the vegetables. 4. Combine ¼ cup of the broth with the reserved vegetables. Once all broth has been added to the risotto and absorbed, add the vegetable mixture and continue to cook over low heat for 2 minutes. Rice should have a very creamy consistency. Remove from heat and stir in parsley, Parmesan, and salt to taste. Stir well to combine.

Chicken Salad Sandwich - Shred or chop some leftover chicken, and combine it with diced celery, dice apples, cut grapes, a tiny bit of organic or vegan mayo, a squeeze of lemon, salt and pepper to taste. Serve on whole grain (or gluten-free) pita bread, sandwich slices, or bagel.

Stuffed zucchini This is a bastardized version of a Turkish original. Serve it cold, just above fridge temperature, with goat’s-milk yogurt. Serves 6 as a starter 1 medium onion, finely chopped 1 tbsp olive oil 2/3 cup short-grain rice 2 tbsp currants 1 tbsp pine nuts 2 tbsp chopped parsley, plus extra to garnish 1/2 tsp dried mint 1/2 tsp ground allspice 1/4 tsp ground cinnamon 1/4 tsp ground cloves 3 tbsp lemon juice 3 medium zucchini 3/4 cup boiling water 11/2 tbsp sugar salt and black pepper Sauté the onion in the oil until softened. Add the rice, currants, pine nuts, parsley, mint, spices and half the lemon juice. Continue cooking on low heat for 5 minutes, stirring occasionally. Halve the zucchini lengthways along the center and use a spoon to scoop out some of the flesh to make “boats.” Place them in a shallow saucepan that is large enough to accommodate them side by side. Fill them with the rice stuffing. Pour the boiling water, remaining lemon juice, sugar and some salt around the zucchini. The liquid should not come as high as the filling. Simmer, covered, for 30 to 40 minutes, basting the filling occasionally with the cooking juices. The zucchini are ready when the rice is al dente and almost all the juices have evaporated. Allow to cool down completely before refrigerating. Garnish with chopped parsley when serving.

After years of the imposed invisibility of servitude, I am acutely aware when I am being watched, a sensitivity born from absence, a grain of salt on the tongue of a man who has tasted only bitter. As I checked the teapots to see whether they needed to be replenished, I felt a slight pressure. It was the weight of your eyes resting on my lips. I looked up, and I saw you standing next to a mirror reflecting the image of a wiry young man with deeply set, startled eyes. I looked up, and I was seeing myself beside you.