Heat Famous Quotes

Dearest creature in creation, Study English pronunciation. I will teach you in my verse Sounds like corpse, corps, horse, and worse. I will keep you, Suzy, busy, Make your head with heat grow dizzy. Tear in eye, your dress will tear. So shall I! Oh hear my prayer. Just compare heart, beard, and heard, Dies and diet, lord and word, Sword and sward, retain and Britain. (Mind the latter, how it’s written.) Now I surely will not plague you With such words as plaque and ague. But be careful how you speak: Say break and steak, but bleak and streak; Cloven, oven, how and low, Script, receipt, show, poem, and toe. Hear me say, devoid of trickery, Daughter, laughter, and Terpsichore, Typhoid, measles, topsails, aisles, Exiles, similes, and reviles; Scholar, vicar, and cigar, Solar, mica, war and far; One, anemone, Balmoral, Kitchen, lichen, laundry, laurel; Gertrude, German, wind and mind, Scene, Melpomene, mankind. Billet does not rhyme with ballet, Bouquet, wallet, mallet, chalet. Blood and flood are not like food, Nor is mould like should and would. Viscous, viscount, load and broad, Toward, to forward, to reward. And your pronunciation’s OK When you correctly say croquet, Rounded, wounded, grieve and sieve, Friend and fiend, alive and live. Ivy, privy, famous; clamour And enamour rhyme with hammer. River, rival, tomb, bomb, comb, Doll and roll and some and home. Stranger does not rhyme with anger, Neither does devour with clangour. Souls but foul, haunt but aunt, Font, front, wont, want, grand, and grant, Shoes, goes, does. Now first say finger, And then singer, ginger, linger, Real, zeal, mauve, gauze, gouge and gauge, Marriage, foliage, mirage, and age. Query does not rhyme with very, Nor does fury sound like bury. Dost, lost, post and doth, cloth, loth. Job, nob, bosom, transom, oath. Though the differences seem little, We say actual but victual. Refer does not rhyme with deafer. Foeffer does, and zephyr, heifer. Mint, pint, senate and sedate; Dull, bull, and George ate late. Scenic, Arabic, Pacific, Science, conscience, scientific. Liberty, library, heave and heaven, Rachel, ache, moustache, eleven. We say hallowed, but allowed, People, leopard, towed, but vowed. Mark the differences, moreover, Between mover, cover, clover; Leeches, breeches, wise, precise, Chalice, but police and lice; Camel, constable, unstable, Principle, disciple, label. Petal, panel, and canal, Wait, surprise, plait, promise, pal. Worm and storm, chaise, chaos, chair, Senator, spectator, mayor. Tour, but our and succour, four. Gas, alas, and Arkansas. Sea, idea, Korea, area, Psalm, Maria, but malaria. Youth, south, southern, cleanse and clean. Doctrine, turpentine, marine. Compare alien with Italian, Dandelion and battalion. Sally with ally, yea, ye, Eye, I, ay, aye, whey, and key. Say aver, but ever, fever, Neither, leisure, skein, deceiver. Heron, granary, canary. Crevice and device and aerie. Face, but preface, not efface. Phlegm, phlegmatic, ass, glass, bass. Large, but target, gin, give, verging, Ought, out, joust and scour, scourging. Ear, but earn and wear and tear Do not rhyme with here but ere. Seven is right, but so is even, Hyphen, roughen, nephew Stephen, Monkey, donkey, Turk and jerk, Ask, grasp, wasp, and cork and work. Pronunciation (think of Psyche!) Is a paling stout and spikey? Won’t it make you lose your wits, Writing groats and saying grits? It’s a dark abyss or tunnel: Strewn with stones, stowed, solace, gunwale, Islington and Isle of Wight, Housewife, verdict and indict. Finally, which rhymes with enough, Though, through, plough, or dough, or cough? Hiccough has the sound of cup. My advice is to give up!!!

You can’t hurry love, and you can’t rush puff pastry, either. You can knead too much, and you can be too needy. Always, warmth is what brings pastry to rise. Chemistry creates something amazing; coupled with care and heat, it works some kind of magic to create this satisfying, welcoming, and nourishing thing that is the base of life.

Hatred was easy. The permutations constant over the years: A stranger at a fair who palmed my crotch through my shorts. A man on the sidewalk who lunged at me, then laughed when I flinched. The night an older man took me to a fancy restaurant when I wasn't even old enough to like oysters. Not yet twenty. The owner joined our table, and so did a famous filmmaker. The men fell into a heated discussion with no entry point for me: I fidgeted with my heavy cloth napkin, drank water. Staring at the wall. "Eat your vegetables," the filmmaker suddenly snapped at me. "You're a growing girl." The filmmaker wanted me to know what I already knew: I had no power. He saw my need and used it against me.

Once she called to invite me to a concert of Liszt piano concertos. The soloist was a famous South American pianist. I cleared my schedule and went with her to the concert hall at Ueno Park. The performance was brilliant. The soloist's technique was outstanding, the music both delicate and deep, and the pianist's heated emotions were there for all to feel. Still, even with my eyes closed, the music didn't sweep me away. A thin curtain stood between myself and pianist, and no matter how much I might try, I couldn't get to the other side. When I told Shimamoto this after the concert, she agreed. "But what was wrong with the performance?" she asked. "I thought it was wonderful." "Don't you remember?" I said. "The record we used to listen to, at the end of the second movement there was this tiny scratch you could hear. Putchi! Putchi! Somehow, without that scratch, I can't get into the music!" Shimamoto laughed. "I wouldn't exactly call that art appreciation." "This has nothing to do with art. Let a bald vulture eat that up, for all I care. I don't care what anybody says; I like that scratch!" "Maybe you're right," she admitted. "But what's this about a bald vulture? Regular vultures I know about--they eat corpses. But bald vultures?" In the train on the way home, I explained the difference in great detail.The difference in where they are born, their call, their mating periods. "The bald vulture lives by devouring art. The regular vulture lives by devouring the corpses of unknown people. They're completely different." "You're a strange one!" She laughed. And there in the train seat, ever so slightly, she moved her shoulder to touch mine. The one and only time in the past two months our bodies touched.

She cracked a sexy smile with a side of condescension. “Jack, I’m not looking to know you.” No, she wasn’t, unless you counted biblically. She was looking for the guy who indiscriminately dated and bedded famous women. A guy whose life could be reduced to adjectives, most of them unflattering. That guy.

the goddess knew that her daughter had been taken, and tore her hair into utter disorder, and repeatedly struck her breasts with the palms of both hands. With her daughter’s location a mystery still, she reproaches the whole earth as ungrateful, unworthy her gift of grain crops, and Sicily more than the others, where she has discovered the proof of her loss; and so it was here that her fierce hand shattered the earth-turning plows, here that the farmers and cattle perished alike, and here that she bade the plowed fields default on their trust by blighting the seeds in their keeping. Sicilian fertility, which had been everywhere famous, was given the lie when the crops died as they sprouted, now ruined by too much heat, and now by too heavy a rainfall; stars and winds harmed them, and the greedy birds devoured the seed as it was sown; the harvest of wheat was defeated by thorns and darnels and unappeasable grasses.

as we clashed together and commenced our collaboration on another chapter of the famous, familiar and amusing saga of human relations—choosing heat instead of grace, possession over possibility—trading the kingdom of heaven one more time for two arms full of beautiful, confusing earth.

Our most heated argument concerned the preponderance of women in my epic and Athene’s ubiquity, and the precedence given to famous women when Odysseus meets the ghosts of the departed. I had mentioned only Tyro, Antiope, Alcmene, Jocasta, Chloris, Leda, Iphimedeia, Phaedra, Procris, Ariadne, Maera, Clymene and, naturally, Eriphyle, and let Odysseus describe them to Alcinous. “My dear Princess,” said Phemius, “if you really think that you can pass off this poem as the work of a man, you deceive yourself. A man would give pride of place to the ghosts of Agamemnon, Achilles, Ajax, Odysseus’s old comrades, and other more ancient heroes such as Minos, Orion, Tityus, Salmoneus, Tantalus, Sisyphus and Hercules; and mention their wives and mothers incidentally, if at all; and make at least one god help Odysseus at some stage or other.” I admitted the force of his argument, which explains why, now, Odysseus first meets a comrade who has fallen off a roof at Circe’s house—I call him Elpenor—and cracks a mild joke about Elpenor’s having come more quickly to the Grove of Persephone by land than he by sea. I also allow Alcinous to ask after Agamemnon, Achilles and the rest, and Odysseus to satisfy his curiosity. For Phemius’s sake I have even let Hermes supply the moly in passages adapted from my uncle Mentor’s story of Ulysses. In my original version I had given all the credit to Athene.

Pastry is like people . . . You can't hurry love, and you can't rush puff pastry either. You can knead too much, and you can be too needy. Always, warmth is what brings pastry to rise. Chemistry creates something amazing; coupled with care and heat, it works some kind of magic to create a satisfying, welcoming, and nourishing thing that is the base of life.

We know from subsequent leaks that the president was indeed presented with information about the seriousness of the virus and its pandemic potential beginning at least in early January 2020. And yet, as documented by the Washington Post, he repeatedly stated that “it would go away.” On February 10, when there were 12 known cases, he said that he thought the virus would “go away” by April, “with the heat.” On February 25, when there were 53 known cases, he said, “I think that’s a problem that’s going to go away.” On February 27, when there were 60 cases, he said, famously, “We have done an incredible job. We’re going to continue. It’s going to disappear. One day—it’s like a miracle—it will disappear.” On March 6, when there were 278 cases and 14 deaths, again he said, “It’ll go away.” On March 10, when there were 959 cases and 28 deaths, he said, “We’re prepared, and we’re doing a great job with it. And it will go away. Just stay calm. It will go away.” On March 12, with 1,663 cases and 40 deaths recorded, he said, “It’s going to go away.” On March 30, with 161,807 cases and 2,978 deaths, he was still saying, “It will go away. You know it—you know it is going away, and it will go away. And we’re going to have a great victory.” On April 3, with 275,586 cases and 7,087 deaths, he again said, “It is going to go away.” He continued, repeating himself: “It is going away.… I said it’s going away, and it is going away.” In remarks on June 23, when the United States had 126,060 deaths and roughly 2.5 million cases, he said, “We did so well before the plague, and we’re doing so well after the plague. It’s going away.” Such statements continued as both the cases and the deaths kept rising. Neither the virus nor Trump’s statements went away.

In cultural production, Levi-Strauss famously declares, food is both good to eat (bonne a manger) and good to think with (bonne a penser). He means this literally: cooking food begets the idea of heating for other purposes; people who share parts of a cooked deer begin to think they can share parts of a heated house; the abstraction "he is a warm person" (in the sense of "sociable") then becomes possible to think.14 These are domain shifts.

A moth flying into the flame says with its wingfire, 'Try this.' The wick with its knotted neck broken, tells you the same. A candle as it diminishes explains, 'Gathering more and more is not the way. Burn, become light and heat and help. Melt.' The ocean sits in the sand letting its lap fill with pearls and shells, then empty. A bittersalt taste hums, 'This.' The phoenix gives up on good-and-bad, flies to rest on Mt. Qaf, no more burning and rising from ash. It sends out one message. The rose purifies its face, drops the soft petals, shows its thorn, and points. Wine abandons thousands of famous names, the vintage years and delightful bouquets, to run wild and anonymous through your brain. The flute closes its eyes and gives its lips to Hamza’s emptiness. Everything begs with the silent rocks for you to be flung out like light over this plain, the presence of Shams.

When he was in college, a famous poet made a useful distinction for him. He had drunk enough in the poet's company to be compelled to describe to him a poem he was thinking of. It would be a monologue of sorts, the self-contemplation of a student on a summer afternoon who is reading Euphues. The poem itself would be a subtle series of euphuisms, translating the heat, the day, the student's concerns, into symmetrical posies; translating even his contempt and boredom with that famously foolish book into a euphuism. The poet nodded his big head in a sympathetic, rhythmic way as this was explained to him, then told him that there are two kinds of poems. There is the kind you write; there is the kind you talk about in bars. Both kinds have value and both are poems; but it's fatal to confuse them. In the Seventh Saint, many years later, it had struck him that the difference between himself and Shakespeare wasn't talent - not especially - but nerve. The capacity not to be frightened by his largest and most potent conceptions, to simply (simply!) sit down and execute them. The dreadful lassitude he felt when something really large and multifarious came suddenly clear to him, something Lear-sized yet sonnet-precise. If only they didn't rush on him whole, all at once, massive and perfect, leaving him frightened and nerveless at the prospect of articulating them word by scene by page. He would try to believe they were of the kind told in bars, not the kind to be written, though there was no way to be sure of this except to attempt the writing; he would raise a finger (the novelist in the bar mirror raising the obverse finger) and push forward his change. Wailing like a neglected ghost, the vast notion would beat its wings into the void. Sometimes it would pursue him for days and years as he fled desperately. Sometimes he would turn to face it, and do battle. Once, twice, he had been victorious, objectively at least. Out of an immense concatenation of feeling, thought, word, transcendent meaning had come his first novel, a slim, pageant of a book, tombstone for his slain conception. A publisher had taken it, gingerly; had slipped it quietly into the deep pool of spring releases, where it sank without a ripple, and where he supposes it lies still, its calm Bodoni gone long since green. A second, just as slim but more lurid, nightmarish even, about imaginary murders in an imaginary exotic locale, had been sold for a movie, though the movie had never been made. He felt guilt for the producer's failure (which perhaps the producer didn't feel), having known the book could not be filmed; he had made a large sum, enough to finance years of this kind of thing, on a book whose first printing was largely returned.

Daniel's wings were concealed, but he must have sensed her eyeing the place where they unfurled from his shoulders. "When everything is in order, we'll fly wherever we have to go to stop Lucifer. Until then it's better to stay low to the ground." "Okay," Luce said. "Race you to the other side?" Her breath frosted the air. "You know I'd beat you." "True." He slipped an arm around her waist, warming her. "Maybe we'd better take the boat, then. Protect my famous pride." She watched him unmoor a small metal rowboat from a boat slip. The soft light on the water made her think back to the day they'd raced across the secret lake at Sword & Cross. His skin had glistened as they had pulled themselves up to the flat rock in the center to catch their breath, then had lain on the sun-warmed stone, letting the day's heat dry their bodies. She'd barely known Daniel then-she hadn't known he was an angel-and already she'd been dangerously in love with him. "We used to swim together in my lifetime in Tahiti, didn't we?" she asked, surprised to remember another time she'd seen Daniel's hair glisten with water. Daniel stared at her and she knew how much it meant to him finally to be able to share some of his memories of their past. He looked so moved that Luce thought he might cry. Instead he kissed her forehead tenderly and said, "You beat me all those times, too, Lulu." They didn't talk much as Daniel rowed. It was enough for Luce to watch the way his muscles strained and flexed each time he dragged back, hearing the oars dip into and out of the cold water, breathing in the brine of the ocean.

Madison’s response is famously expressed in Federalist 10, “The Utility of the Union as a Safeguard against Domestic Faction and Insurrection”—arguing that tyranny of the majority was most likely to occur in small republics. When a republic holds a critical mass of diverse interests, no single group is likely to hold the upper hand for long. The combination of diversity and size serves as a cooling mechanism on more heated local passions and prejudices. In a large republic, the necessity of cobbling together broad governing coalitions means that narrow self-interest is forced to give way to a more enlightened self-interest, in the recognition that pursuing the common good can bring about mutual benefits.I

Livia had burnt the onions. And not just any onions, but the ones in her famous sugo alla genovese, that wonderful sauce of reduced onions, flavored with beef stock, celery and chopped parsley, that together with pummarola and ragù form the holy trinity of Neapolitan pasta sauces. To make a true genovese the onions have to be cooked for around five hours over the gentlest heat, stirring occasionally to prevent them from sticking to the bottom of the pan and splashing them with water whenever they look like they are drying out. Onions are remarkable things, for cooked like this they lose almost all their familiar oniony taste and become an intensely sweet, aromatic jam, yet if a single piece happens to burn in the cooking, the acrid taste will permeate the whole dish.

References to Te Pō occur in myths and chants throughout Polynesia, including one of the most famous of all, a two-thousand-line Hawaiian creation chant known as the Kumulipo, meaning “Beginning in deep darkness.” Composed at the beginning of the eighteenth century to mark the birth of the high chief Lonoikamakahiki, it begins, in Queen Lili‘uokalani’s translation: At the time that turned the heat of the earth At the time when the heavens turned and changed At the time when the light of the sun was subdued To cause light to break forth At the time of the night of Makalii [winter] Then began the slime which established the earth, The source of deepest darkness Of the depth of darkness, of the depth of darkness, Of the darkness of the sun, in the depth of night, It is night, So night was born.

Pat Riley, the famous coach and manager who led the Los Angeles Lakers and Miami Heat to multiple championships, says that great teams tend to follow a trajectory. When they start—before they have won—a team is innocent. If the conditions are right, they come together, they watch out for each other and work together toward their collective goal. This stage, he calls the “Innocent Climb.” After a team starts to win and media attention begins, the simple bonds that joined the individuals together begin to fray. Players calculate their own importance. Chests swell. Frustrations emerge. Egos appear. The Innocent Climb, Pat Riley says, is almost always followed by the “Disease of Me.” It can “strike any winning team in any year and at any moment,” and does with alarming regularity. It’s Shaq and Kobe, unable to play together. It’s Jordan punching Steve Kerr, Horace Grant, and Will Perdue—his own team members. He punched people on his own team! It’s Enron employees plunging California into darkness for personal profit. It’s leaks to the media from a disgruntled executive hoping to scuttle a project he dislikes. It’s negging and every other intimidation tactic.

This Is Not an Elegy At sixteen, I was illegal and brilliant, my fingernails chewed to half-moons. I took off my clothes in a late March field. I had secret car wrecks, secret hysteria. I opened my mouth to swallow stars. In backseats I learned the alchemy of guilt, lust, and distance. I was unformed and total. I swore like a sailor. But slowly the cops stopped coming around. The heat lifted its palms. The radio lost some teeth. Now I see the landscape behind me as through a Claude glass— tinted deeper, framed just so, bits of gilt edging the best parts. I see my unlined face, a thousand film stars behind the eyes. I was every murderess, every whip- thin alcoholic, every heroine with the silver tongue. Always young Paul Newman’s best girl. Always a lightning sky behind each kiss. Some days I watch myself in the third person, speak to her in the second. I say: I will meet you in sleep. I will know you by your stillness and your shaking. By your second-hand gown. By your bruises left by mouths since forgotten. This is not an elegy because I cannot bear for it to be. It is only a tree branch against the window. It is only a cherry tomato slowly reddening in the garden. I will put it in my mouth. It will be sweet, and you will swallow.

For almost all astronomical objects, gravitation dominates, and they have the same unexpected behavior. Gravitation reverses the usual relation between energy and temperature. In the domain of astronomy, when heat flows from hotter to cooler objects, the hot objects get hotter and the cool objects get cooler. As a result, temperature differences in the astronomical universe tend to increase rather than decrease as time goes on. There is no final state of uniform temperature, and there is no heat death. Gravitation gives us a universe hospitable to life. Information and order can continue to grow for billions of years in the future, as they have evidently grown in the past. The vision of the future as an infinite playground, with an unending sequence of mysteries to be understood by an unending sequence of players exploring an unending supply of information, is a glorious vision for scientists. Scientists find the vision attractive, since it gives them a purpose for their existence and an unending supply of jobs. The vision is less attractive to artists and writers and ordinary people. Ordinary people are more interested in friends and family than in science. Ordinary people may not welcome a future spent swimming in an unending flood of information. A darker view of the information-dominated universe was described in the famous story “The Library of Babel,” written by Jorge Luis Borges in 1941.§ Borges imagined his library, with an infinite array of books and shelves and mirrors, as a metaphor for the universe. Gleick’s book has an epilogue entitled “The Return of Meaning,” expressing the concerns of people who feel alienated from the prevailing scientific culture. The enormous success of information theory came from Shannon’s decision to separate information from meaning. His central dogma, “Meaning is irrelevant,” declared that information could be handled with greater freedom if it was treated as a mathematical abstraction independent of meaning. The consequence of this freedom is the flood of information in which we are drowning. The immense size of modern databases gives us a feeling of meaninglessness. Information in such quantities reminds us of Borges’s library extending infinitely in all directions. It is our task as humans to bring meaning back into this wasteland. As finite creatures who think and feel, we can create islands of meaning in the sea of information. Gleick ends his book with Borges’s image of the human condition: We walk the corridors, searching the shelves and rearranging them, looking for lines of meaning amid leagues of cacophony and incoherence, reading the history of the past and of the future, collecting our thoughts and collecting the thoughts of others, and every so often glimpsing mirrors, in which we may recognize creatures of the information.

It starts with a thwack, the sharp crack of hard plastic against a hot metal surface. When the ladle rolls over, it deposits a pale-yellow puddle of batter onto the griddle. A gentle sizzle, as the back of the ladle sparkles a mixture of eggs, flour, water, and milk across the silver surface. A crepe takes shape. Next comes cabbage, chopped thin- but not too thin- and stacked six inches high, lightly packed so hot air can flow freely and wilt the mountain down to a molehill. Crowning the cabbage comes a flurry of tastes and textures: ivory bean sprouts, golden pebbles of fried tempura batter, a few shakes of salt, and, for an extra umami punch, a drift of dried bonito powder. Finally, three strips of streaky pork belly, just enough to umbrella the cabbage in fat, plus a bit more batter to hold the whole thing together. With two metal spatulas and a gentle rocking of the wrists, the mass is inverted. The pork fat melts on contact, and the cabbage shrinks in the steam trapped under the crepe. Then things get serious. Thin wheat soba noodles, still dripping with hot water, hit the teppan, dancing like garden hoses across its hot surface, absorbing the heat of the griddle until they crisp into a bird's nest to house the cabbage and crepe. An egg with two orange yolks sizzles beside the soba, waiting for its place on top of this magnificent heap. Everything comes together: cabbage and crepe at the base, bean sprouts and pork belly in the center, soba and fried egg parked on top, a geologic construction of carbs and crunch, protein and chew, all framed with the black and white of thickened Worcestershire and a zigzag of mayonnaise. This is okonomiyaki, the second most famous thing that ever happened to Hiroshima.

Night after night I would speak to Violet in the womb (no matter how strange that may seem to some people) because I was looking forward to the day when I would hold her in my arms, no longer just talking to my wife’s pajamas like a fucking lunatic. When the day finally came, I was nervously packing up the car to go to the hospital when I noticed a huge rainbow overhead, something that happens maybe once every thousand years in Los Angeles. I was immediately calmed. Yes, it sounds nauseatingly romantic, but yes, it’s true, and I took it as a sign. After a long and difficult labor, Violet was born to the sound of the Beatles in the background, and she arrived screaming with a predetermined vocal capacity that made the Foo Fighters sound like the Carpenters. Once she was cleaned up and put under the little Arby’s heat-lamp bed, I put my face close to hers, stared into her gigantic blue eyes, and said, “Hey, Violet, it’s Dad.” She immediately stopped screaming and her eyes locked with mine. She recognized my voice. We stared at each other in silence, our first introduction, and I smiled and talked to her as if I had known her my whole life. I am happy to say that, still to this day, when we lock eyes it’s the same feeling. This was a love I had never experienced before. There is an inevitable insecurity that comes along with being a famous musician that makes you question love. Do they love me? Or do they love “it”? You are showered with superficial love and adoration on a regular basis, giving you something similar to a sugar high, but your heart crashes once the rush dies off. Is it possible for someone to see a musician without the instrument being a part of their identity? Or is that a part of the identity that the other loves? Regardless, it’s a dangerous and slippery slope to question love, but one thing is for certain: there is nothing purer than the unconditional love between a parent and their child.

This, in turn, has given us a “unified theory of aging” that brings the various strands of research into a single, coherent tapestry. Scientists now know what aging is. It is the accumulation of errors at the genetic and cellular level. These errors can build up in various ways. For example, metabolism creates free radicals and oxidation, which damage the delicate molecular machinery of our cells, causing them to age; errors can build up in the form of “junk” molecular debris accumulating inside and outside the cells. The buildup of these genetic errors is a by-product of the second law of thermodynamics: total entropy (that is, chaos) always increases. This is why rusting, rotting, decaying, etc., are universal features of life. The second law is inescapable. Everything, from the flowers in the field to our bodies and even the universe itself, is doomed to wither and die. But there is a small but important loophole in the second law that states total entropy always increases. This means that you can actually reduce entropy in one place and reverse aging, as long as you increase entropy somewhere else. So it’s possible to get younger, at the expense of wreaking havoc elsewhere. (This was alluded to in Oscar Wilde’s famous novel The Picture of Dorian Gray. Mr. Gray was mysteriously eternally young. But his secret was the painting of himself that aged horribly. So the total amount of aging still increased.) The principle of entropy can also be seen by looking behind a refrigerator. Inside the refrigerator, entropy decreases as the temperature drops. But to lower the entropy, you have to have a motor, which increases the heat generated behind the refrigerator, increasing the entropy outside the machine. That is why refrigerators are always hot in the back. As Nobel laureate Richard Feynman once said, “There is nothing in biology yet found that indicates the inevitability of death. This suggests to me that it is not at all inevitable and that it is only a matter of time before biologists discover what it is that is causing us the trouble and that this terrible universal disease or temporariness of the human’s body will be cured.

45. No Plan Survives First Contact With The Enemy No matter how well you have prepared for something in advance - whether it’s an expedition, an exam, a marriage or a race - when you find yourself in the thick of the action, however good your plan, things happen. Adventure is unpredictable, and you had better learn to be flexible and to swing with the punches, or you will get beaten - it’s as simple as that. Mike Tyson famously once said: ‘Everyone has a plan…until they get punched in the face!’ If the adventure is an exciting one, you can bet your bottom dollar you will get hit by the occasional punch in the face. So prepare for the unexpected, and remember that forewarned is forearmed. Knowing that things will and do go wrong in the heat of battle is actually half the battle. It means that when it happens you are ready for it - you can react fast, stay nimble and you can survive the barrage. We used to say in the military that when things took a turn for the worse you have to ‘improvise, adapt and overcome.’ IAO. It is a good one to remember. It gives us a road map to deal with the unexpected. Being caught out, being caught off guard often makes people freeze - it is a human reaction to shock. But freezing can cost you the edge. So learn to anticipate the unexpected, and when it happens, smile to yourself and treat it as a solid marker that you are doing something right on your road to success. If nothing ever goes wrong then you haven’t been ambitious enough! I also like to say that the real adventure begins in earnest when things go a little bit wrong. It is only then that you get to pit yourself against the worst the wild has to throw at you. When all is going to plan, with all the kit working perfectly and the weather benign, then it isn’t really a test of character. It is easy to be the hero when all is going your way. But when it all goes wrong and life feels like a battle, it is then that we can see what sort of people we have around us. It is only through the hardships that our character becomes forged. Without struggle there can be no growth - physically or emotionally. So embrace the unexpected, feed off it, train yourself to be a master of the curve ball, and you will have built yourself another solid ‘character’ rung on the ladder to success.

As for the other experiences, the solitary ones, which people go through alone, in their bedrooms, in their offices, walking the fields and the streets of London, he had them; had left home, a mere boy, because of his mother; she lied; because he came down to tea for the fiftieth time with his hands unwashed; because he could see no future for a poet in Stroud; and so, making a confidant of his little sister, had gone to London leaving an absurd note behind him, such as great men have written, and the world has read later when the story of their struggles has become famous. London has swallowed up many millions of young men called Smith; thought nothing of fantastic Christian names like Septimus with which their parents have thought to distinguish them. Lodging off the Euston Road, there were experiences, again experiences, such as change a face in two years from a pink innocent oval to a face lean, contracted, hostile. But of all this what could the most observant of friends have said except what a gardener says when he opens the conservatory door in the morning and finds a new blossom on his plant: — It has flowered; flowered from vanity, ambition, idealism, passion, loneliness, courage, laziness, the usual seeds, which all muddled up (in a room off the Euston Road), made him shy, and stammering, made him anxious to improve himself, made him fall in love with Miss Isabel Pole, lecturing in the Waterloo Road upon Shakespeare. Was he not like Keats? she asked; and reflected how she might give him a taste of Antony and Cleopatra and the rest; lent him books; wrote him scraps of letters; and lit in him such a fire as burns only once in a lifetime, without heat, flickering a red gold flame infinitely ethereal and insubstantial over Miss Pole; Antony and Cleopatra; and the Waterloo Road. He thought her beautiful, believed her impeccably wise; dreamed of her, wrote poems to her, which, ignoring the subject, she corrected in red ink; he saw her, one summer evening, walking in a green dress in a square. “It has flowered,” the gardener might have said, had he opened the door; had he come in, that is to say, any night about this time, and found him writing; found him tearing up his writing; found him finishing a masterpiece at three o’clock in the morning and running out to pace the streets, and visiting churches, and fasting one day, drinking another, devouring Shakespeare, Darwin, The History of Civilisation, and Bernard Shaw.

I have been all over the world cooking and eating and training under extraordinary chefs. And the two food guys I would most like to go on a road trip with are Anthony Bourdain and Michael Ruhlmann, both of whom I have met, and who are genuinely awesome guys, hysterically funny and easy to be with. But as much as I want to be the Batgirl in that trio, I fear that I would be woefully unprepared. Because an essential part of the food experience that those two enjoy the most is stuff that, quite frankly, would make me ralph. I don't feel overly bad about the offal thing. After all, variety meats seem to be the one area that people can get a pass on. With the possible exception of foie gras, which I wish like heckfire I liked, but I simply cannot get behind it, and nothing is worse than the look on a fellow foodie's face when you pass on the pate. I do love tongue, and off cuts like oxtails and cheeks, but please, no innards. Blue or overly stinky cheeses, cannot do it. Not a fan of raw tomatoes or tomato juice- again I can eat them, but choose not to if I can help it. Ditto, raw onions of every variety (pickled is fine, and I cannot get enough of them cooked), but I bonded with Scott Conant at the James Beard Awards dinner, when we both went on a rant about the evils of raw onion. I know he is often sort of douchey on television, but he was nice to me, very funny, and the man makes the best freaking spaghetti in tomato sauce on the planet. I have issues with bell peppers. Green, red, yellow, white, purple, orange. Roasted or raw. Idk. If I eat them raw I burp them up for days, and cooked they smell to me like old armpit. I have an appreciation for many of the other pepper varieties, and cook with them, but the bell pepper? Not my friend. Spicy isn't so much a preference as a physical necessity. In addition to my chronic and severe gastric reflux, I also have no gallbladder. When my gallbladder and I divorced several years ago, it got custody of anything spicier than my own fairly mild chili, Emily's sesame noodles, and that plastic Velveeta-Ro-Tel dip that I probably shouldn't admit to liking. I'm allowed very occasional visitation rights, but only at my own risk. I like a gentle back-of-the-throat heat to things, but I'm never going to meet you for all-you-can-eat buffalo wings. Mayonnaise squicks me out, except as an ingredient in other things. Avocado's bland oiliness, okra's slickery slime, and don't even get me started on runny eggs. I know. It's mortifying.

In 1910 Leroux had his greatest literary success with Le Fantôme de l’Opéra (The Phantom of the Opera). This is both a detective story and a dark romantic melodrama and was inspired by Leroux’s passion for and obsession with the Paris Opera House. And there is no mystery as to why he found the building so fascinating because it is one of the architectural wonders of the nineteenth century. The opulent design and the fantastically luxurious furnishings added to its glory, making it the most famous and prestigious opera house in all Europe. The structure comprises seventeen floors, including five deep and vast cellars and sub cellars beneath the building. The size of the Paris Opera House is difficult to conceive. According to an article in Scribner’s Magazine in 1879, just after it first opened to the public, the Opera House contained 2,531 doors with 7,593 keys. There were nine vast reservoirs, with two tanks holding a total of 22,222 gallons of water. At the time there were fourteen furnaces used to provide the heating, and dressing-rooms for five hundred performers. There was a stable for a dozen or so horses which were used in the more ambitious productions. In essence then the Paris Opera House was like a very small magnificent city. During a visit there, Leroux heard the legend of a bizarre figure, thought by many to be a ghost, who had lived secretly in the cavernous labyrinth of the Opera cellars and who, apparently, engineered some terrible accidents within the theatre as though he bore it a tremendous grudge. These stories whetted Leroux’s journalistic appetite. Convinced that there was some truth behind these weird tales, he investigated further and acquired a series of accounts relating to the mysterious ‘ghost’. It was then that he decided to turn these titillating titbits of theatre gossip into a novel. The building is ideal for a dark, fantastic Grand Guignol scenario. It is believed that during the construction of the Opera House it became necessary to pump underground water away from the foundation pit of the building, thus creating a huge subterranean lake which inspired Leroux to use it as one of his settings, the lair, in fact, of the Phantom. With its extraordinary maze-like structure, the various stage devices primed for magical stage effects and that remarkable subterranean lake, the Opera House is not only the ideal backdrop for this romantic fantasy but it also emerges as one of the main characters of this compelling tale. In using the real Opera House as its setting, Leroux was able to enhance the overall sense of realism in his novel.

Chicago, Illinois 1896 Opening Night Wearing her Brünnhilda costume, complete with padding, breastplate, helm, and false blond braids, and holding a spear as if it were a staff, Sophia Maxwell waited in the wings of the Canfield-Pendegast theatre. The bright stage lighting made it difficult to see the audience filling the seats for opening night of Die Walküre, but she could feel their anticipation build as the time drew near for the appearance of the Songbird of Chicago. She took slow deep breaths, inhaling the smell of the greasepaint she wore on her face. Part of her listened to the music for her cue, and the other part immersed herself in the role of the god Wotan’s favorite daughter. From long practice, Sophia tried to ignore quivers of nervousness. Never before had stage fright made her feel ill. Usually she couldn’t wait to make her appearance. Now, however, nausea churned in her stomach, timpani banged pain-throbs through her head, her muscles ached, and heat made beads of persperation break out on her brow. I feel more like a plucked chicken than a songbird, but I will not let my audience down. Annoyed with herself, Sophia reached for a towel held by her dresser, Nan, standing at her side. She lifted the helm and blotted her forehead, careful not to streak the greasepaint. Nan tisked and pulled out a small brush and a tin of powder from one of the caprious pockets of her apron. She dipped the brush into the powder and wisked it across Sophia’s forehead. “You’re too pale. You need more rouge.” “No time.” A rhythmic sword motif sounded the prelude to Act ll. Sophia pivoted away from Nan and moved to the edge of the wing, looking out to the scene of a rocky mountain pass. Soon the warrior-maiden Brünnhilda would make an appearance with her famous battle cry. She allowed the anticpaptory energy of the audience to fill her body. The trills of the high strings and upward rushing passes in the woodwinds introduced Brünnhilda. Right on cue, Sophia made her entrance and struck a pose. She took a deep breath, preparing to hit the opening notes of her battle call. But as she opened her mouth to sing, nothing came out. Caught off guard, Sophia cleared her throat and tried again. Nothing. Horrified, she glanced around, as if seeking help, her body hot and shaky with shame. Across the stage in the wings, Sophia could see Judith Deal, her understudy and rival, watching. The other singer was clad in a similar costume to Sophia’s for her role as the valkerie Gerhilde. A triumphant expression crossed her face. Warwick Canfield-Pendegast, owner of the theatre, stood next to Judith, his face contorted in fury. He clenched his chubby hands. A wave of dizziness swept through Sophia. The stage lights dimmed. Her knees buckled. As she crumpled to the ground, one final thought followed her into the darkness. I’ve just lost my position as prima dona of the Canfield-Pendegast Opera Company.

The most interesting aspects of the story lie between the two extremes of coercion and popularity. It might be instructive to consider fascist regimes’ management of workers, who were surely the most recalcitrant part of the population. It is clear that both Fascism and Nazism enjoyed some success in this domain. According to Tim Mason, the ultimate authority on German workers under Nazism, the Third Reich “contained” German workers by four means: terror, division, some concessions, and integration devices such as the famous Strength Through Joy (Kraft durch Freude) leisure-time organization. Let there be no doubt that terror awaited workers who resisted directly. It was the cadres of the German Socialist and Communist parties who filled the first concentration camps in 1933, before the Jews. Since socialists and communists were already divided, it was not hard for the Nazis to create another division between those workers who continued to resist and those who decided to try to live normal lives. The suppression of autonomous worker organizations allowed fascist regimes to address workers individually rather than collectively. Soon, demoralized by the defeat of their unions and parties, workers were atomized, deprived of their usual places of sociability, and afraid to confide in anyone. Both regimes made some concessions to workers—Mason’s third device for worker “containment.” They did not simply silence them, as in traditional dictatorships. After power, official unions enjoyed a monopoly of labor representation. The Nazi Labor Front had to preserve its credibility by actually paying some attention to working conditions. Mindful of the 1918 revolution, the Third Reich was willing to do absolutely anything to avoid unemployment or food shortages. As the German economy heated up in rearmament, there was even some wage creep. Later in the war, the arrival of slave labor, which promoted many German workers to the status of masters, provided additional satisfactions. Mussolini was particularly proud of how workers would fare under his corporatist constitution. The Labor Charter (1927) promised that workers and employers would sit down together in a “corporation” for each branch of the economy, and submerge class struggle in the discovery of their common interests. It looked very imposing by 1939 when a Chamber of Corporations replaced parliament. In practice, however, the corporative bodies were run by businessmen, while the workers’ sections were set apart and excluded from the factory floor. Mason’s fourth form of “containment”—integrative devices—was a specialty of fascist regimes. Fascists were past masters at manipulating group dynamics: the youth group, the leisure-time association, party rallies. Peer pressure was particularly powerful in small groups. There the patriotic majority shamed or intimidated nonconformists into at least keeping their mouths shut. Sebastian Haffner recalled how his group of apprentice magistrates was sent in summer 1933 on a retreat, where these highly educated young men, mostly non-Nazis, were bonded into a group by marching, singing, uniforms, and drill. To resist seemed pointless, certain to lead nowhere but to prison and an end to the dreamed-of career. Finally, with astonishment, he observed himself raising his arm, fitted with a swastika armband, in the Nazi salute. These various techniques of social control were successful.

Isn’t this the weekend of Xander Eckhart’s party?” “Yes.” Jordan held her breath in a silent plea. Don’t ask if I’m bringing anyone. Don’t ask if I’m bringing anyone. “So are you bringing anyone?” Melinda asked. Foiled. Having realized there was a distinct possibility the subject would come up, Jordan had spent some time running through potential answers to this very question. She had decided that being casual was the best approach. “Oh, there’s this guy I met a few days ago, and I was thinking about asking him.” She shrugged. “Or maybe I’ll just go by myself, who knows.” Melinda put down her forkful of gnocchi, zoning in on this like a heat-seeking missile to its target. “What guy you met a few days ago? And why is this the first we’re hearing of him?” “Because I just met him a few days ago.” Corinne rubbed her hands together, eager for the details. “So? Tell us. How’d you meet him?” “What does he do?” Melinda asked. “Nice, Melinda. You’re so shallow.” Corinne turned back to Jordan. “Is he hot?” Of course, Jordan had known there would be questions. The three of them had been friends since college and still saw each other regularly despite busy schedules, and this was what they did. Before Corinne had gotten married, they talked about her now-husband, Charles. The same was true of Melinda and her soon-to-be-fiancé, Pete. So Jordan knew that she, in turn, was expected to give up the goods in similar circumstances. But she also knew that she really didn’t want to lie to her friends. With that in mind, she’d come up with a backup plan in the event the conversation went this way. Having no choice, she resorted to the strategy she had used in sticky situations ever since she was five years old, when she’d set her Western Barbie’s hair on fire while trying to give her a suntan on the family-room lamp. Blame it on Kyle. I’d like to thank the Academy . . . “Sure, I’ll tell you all about this new guy. We met the other day and he’s . . . um . . .” She paused, then ran her hands through her hair and exhaled dramatically. “Sorry. Do you mind if we talk about this later? After seeing Kyle today with the bruise on his face, I feel guilty rattling on about Xander’s party. Like I’m not taking my brother’s incarceration seriously enough.” She bit her lip, feeling guilty about the lie. So sorry, girls. But this has to stay my secret for now. Her diversion worked like a charm. Perhaps one of the few benefits of having a convicted felon of a brother known as the Twitter Terrorist was that she would never lack for non sequiturs in extracting herself from unwanted conversation. Corinne reached out and squeezed her hand. “No one has stood by Kyle’s side more than you, Jordan. But we understand. We can talk about this some other time. And try not to worry—Kyle can handle himself. He’s a big boy.” “Oh, he definitely is that,” Melinda said with a gleam in her eye. Jordan smiled. “Thanks, Corinne.” She turned to Melinda, thoroughly skeeved out. “And, eww—Kyle?” Melinda shrugged matter-of-factly. “To you, he’s your brother. But to the rest of the female population, he has a certain appeal. I’ll leave it at that.” “He used to fart in our Mr. Turtle pool and call it a ‘Jacuzzi.’ How’s that for appeal?” “Ah . . . the lifestyles of the rich and famous,” Corinne said with a grin. “And on that note, my secret fantasies about Kyle Rhodes now thoroughly destroyed, I move that we put a temporary hold on any further discussions related to the less fair of the sexes,” Melinda said. “I second that,” Jordan said, and the three women clinked their glasses in agreement

This rich pork flavor, which lands on the tongue with a thump... It's Chinese Dongpo Pork! He seasoned pork belly with a blend of spices and let it marinate thoroughly... ... before finely dicing it and mixing it into the fried rice!" "What? Dongpo Pork prepared this fast?! No way! He didn't have nearly enough time to simmer the pork belly!" "Heh heh. Actually, there's a little trick to that. I simmered it in sparkling water instead of tap water. The carbon dioxide that gives sparkling water its carbonation helps break down the fibers in meat. Using this, you can tenderize a piece of meat in less than half the normal time!" "That isn't the only protein in this dish. I can taste the seafood from an Acqua Pazza too!" "And these green beans... it's the Indian dish Poriyal! Diced green beans and shredded coconut fried in oil with chilies and mustard seeds... it has a wonderfully spicy kick!" "He also used the distinctly French Mirepoix to gently accentuate the sweetness of the vegetables. So many different delicious flavors... ... all clashing and sparking in my mouth! But the biggest key to this dish, and the core of its amazing deliciousness... ... is the rice!" "Hmph. Well, of course it is. The dish is fried rice. If the rice isn't the centerpiece, it isn't a..." "I see. His dish is fried rice while simultaneously being something other than fried rice. A rice lightly fried in butter before being steamed in some variety of soup stock... In other words, it's actually closer to that famous staple from Turkish cuisine- a Pilaf! In fact, it's believed the word "pilaf" actually comes from the Turkish word pilav. To think he built the foundation of his dish on pilaf of all things!" "Heh heh heh! Yep, that's right! Man, I've learned so much since I started going to Totsuki." "Mm, I see! When you finished the dish, you didn't fry it in oil! That's why it still tastes so light, despite the large volume and variety of additional ingredients. I could easily tuck away this entire plate! Still... I'm surprised at how distinct each grain of rice is. If it was in fact steamed in stock, you'd think it'd be mushier." "Ooh, you've got a discerning tongue, sir! See, when I steamed the rice... ... I did it in a Donabe ceramic pot instead of a rice cooker!" Ah! No wonder! A Donabe warms slowly, but once it's hot, it can hold high temperatures for a long time! It heats the rice evenly, holding a steady temperature throughout the steaming process to steam off all excess water. To think he'd apply a technique for sticky rice to a pilaf instead! With Turkish pilaf as his cornerstone... ... he added super-savory Dongpo pork, a Chinese dish... ... whitefish and clams from an Italian Acqua Pazza... ... spicy Indian green bean and red chili Poriyal... ... and for the French component, Mirepoix and Oeuf Mayonnaise as a topping! *Ouef is the French word for "egg."* By combining those five dishes into one, he has created an extremely unique take on fried rice! " "Hold it! Wait one dang minute! After listening to your entire spiel... ... it sounds to me like all he did was mix a bunch of dishes together and call it a day! There's no way that mishmash of a dish could meet the lofty standards of the BLUE! It can't nearly be gourmet enough!" "Oh, but it is. For one, he steamed the pilaf in the broth from the Acqua Pazza... ... creating a solid foundation that ties together the savory elements of all the disparate ingredients! The spiciness of the Poriyal could have destabilized the entire flavor structure... ... but by balancing it out with the mellow body of butter and soy sauce, he turned the Poriyal's sharp bite into a pleasing tingle!

ONCE YOU’VE HOOKED readers, your next task is to put your early chapters to work introducing your characters, settings, and stakes. The first 20-25% of the book comprises your setup. At first glance, this can seem like a tremendous chunk of story to devote to introductions. But if you expect readers to stick with you throughout the story, you first have to give them a reason to care. This important stretch is where you accomplish just that. Mere curiosity can only carry readers so far. Once you’ve hooked that sense of curiosity, you then have to deepen the pull by creating an emotional connection between them and your characters. These “introductions” include far more than just the actual moment of introducing the characters and settings or explaining the stakes. In themselves, the presentations of the characters probably won’t take more than a few scenes. After the introduction is when your task of deepening the characters and establishing the stakes really begins. The first quarter of the book is the place to compile all the necessary components of your story. Anton Chekhov’s famous advice that “if in the first act you have hung a pistol on the wall, then in the following one it should be fired” is just as important in reverse: if you’re going to have a character fire a gun later in the book, that gun should be introduced in the First Act. The story you create in the following acts can only be assembled from the parts you’ve shown readers in this First Act. That’s your first duty in this section. Your second duty is to allow readers the opportunity to learn about your characters. Who are these people? What is the essence of their personalities? What are their core beliefs (even more particularly, what are the beliefs that will be challenged or strengthened throughout the book)? If you can introduce a character in a “characteristic moment,” as we talked about earlier, you’ll be able to immediately show readers who this person is. From there, the plot builds as you deepen the stakes and set up the conflict that will eventually explode in the Inciting and Key Events. Authors sometimes feel pressured to dive right into the action of their stories, at the expense of important character development. Because none of us wants to write a boring story, we can overreact by piling on the explosions, fight sequences, and high-speed car chases to the point we’re unable to spend important time developing our characters. Character development is especially important in this first part of the story, since readers need to understand and sympathize with the characters before they’re hit with the major plot revelations at the quarter mark, halfway mark, and three-quarters mark. Summer blockbusters are often guilty of neglecting character development, but one enduring exception worth considering is Stephen Spielberg’s Jurassic Park. No one would claim the film is a leisurely character study, but it rises far above the monster movie genre through its expert use of pacing and its loving attention to character, especially in its First Act. It may surprise some viewers to realize the action in this movie doesn’t heat up until a quarter of the way into the film—and even then we have no scream-worthy moments, no adrenaline, and no extended action scenes until halfway through the Second Act. Spielberg used the First Act to build suspense and encourage viewer loyalty to the characters. By the time the main characters arrive at the park, we care about them, and our fear for their safety is beginning to manifest thanks to a magnificent use of foreshadowing. We understand that what is at stake for these characters is their very lives. Spielberg knew if he could hook viewers with his characters, he could take his time building his story to an artful Climax.

My darling son: depression at your age is more common than you might think. I remember it very strongly in Minneapolis, Minnesota, when I was about twenty-six and felt like killing myself. I think the winter, the cold, the lack of sunshine, for us tropical creatures, is a trigger. And to tell you the truth, the idea that you might soon unpack your bags here, having chucked in all your European plans, makes your mother and me as happy as could be. You have more than earned the equivalent of any university 'degree' and you have used your time so well to educate yourself culturally and personally that if university bores you, it is only natural. Whatever you do from here on in, whether you write or don't write, whether you get a degree or not, whether you work for your mother, or at El Mundo, or at La Ines, or teaching at a high school, or giving lectures like Estanislao Zuleta, or as a psychoanalyst to your parents, sisters and relatives, or simply being Hector Abad Faciolince, will be fine. What matters is that you don't stop being what you have been up till now, a person, who simply by virtue of being the way you are, not for what you write or don't write, or for being brilliant or prominent, but just for being the way you are, has earned the affection, the respect, the acceptance, the trust, the love, of the vast majority of those who know you. So we want to keep seeing you in this way, not as a future great author, or journalist or communicator or professor or poet, but as the son, brother, relative, friend, humanist, who understands others and does not aspire to be understood. It does not matter what people think of you, and gaudy decoration doesn't matter, for those of us who know you are. For goodness' sake, dear Quinquin, how can you think 'we support you (...) because 'that boy could go far'? You have already gone very far, further than all our dreams, better than everything we imagined for any of our children. You should know very well that your mother's and my ambitions are not for glory, or for money, or even for happiness, that word that sounds so pretty but is attained so infrequently and for such short intervals (and maybe for that very reason is so valued), for all our children, but that they might at least achieve well-being, that more solid, more durable, more possible, more attainable word. We have often talked of the anguish of Carlos Castro Saavedra, Manuel Meija Vallejo, Rodrigo Arenas Betancourt, and so many quasi-geniuses we know. Or Sabato or Rulfo, or even Garcia Marquez. That does not matter. Remember Goethe: 'All theory (I would add, and all art), dear friend, is grey, but only the golden tree of life springs ever green.' What we want for you is to 'live'. And living means many better things than being famous, gaining qualifications or winning prizes. I think I too had boundless political ambitions when I was young and that's why I wasn't happy. I think I too had boundless political ambitions when I was young and that's why I wasn't happy. Only now, when all that has passed, have I felt really happy. And part of that happiness is Cecilia, you, and all my children and grandchildren. Only the memory of Marta Cecilia tarnishes it. I believe things are that simple, after having gone round and round in circles, complicating them so much. We should do away with this love for things as ethereal as fame, glory, success... Well, my Quinquin, now you know what I think of you and your future. There's no need for you to worry. You are doing just fine and you'll do better, and when you get to my age or your grandfather's age and you can enjoy the scenery around La Ines that I intend to leave to all of you, with the sunshine, heat and lush greenery, and you'll see I was right. Don't stay there longer than you feel you can. If you want to come back I'll welcome you with open arms. And if you regret it and want to go back again, we can buy you another return flight. A kiss from your father.

First, a little plate of nibbles. Gingersnaps with a chunk of Port Salut drizzled with white truffle honey and chopped chili, a recipe I absconded from Phil's friends Peter and David when we visited them in New York last year." I can feel the mix of sweet heat and creamy cheese on my tongue. "Then, little espresso cups with kari squash soup. Braised short ribs with a pomegranate bourbon glaze, your famous asparagus salad, smashed fingerling potatoes with mascarpone and lobster chunks and chervil, and vanilla panna cotta with mixed berries macerated in elderflower liqueur and chocolate truffles.

Ida’s World Famous Maple Bacon Fudge 1 cup white sugar 1 cup brown sugar 1 cup heavy cream 1/3 cup of butter 1/4 cup of pure maple syrup 5 slices of thick cut bacon, cooked and crumbled 2 teaspoons of vanilla 1/4 teaspoon of salt In a large heavy bottom saucepan, add brown sugar, white sugar, butter, cream, and maple syrup. Stir until well blended and place over medium heat.  Bring mixture to a boil, stirring constantly.  Lower heat to medium and continue to stir for about 7-9 minutes or until the mixture reaches the soft ball stage (drop a small amount of mixture into cold water and form to a ball with your fingers). Remove from the heat.  Add vanilla and crumbled bacon and let sit without stirring for about 10 minutes. After mixture has cooled, stir vigorously until mixture begins to thicken and loses its gloss.

The sun lost its heat and wore down to the western horizon, where it changed from white to gold and rested like a huge ball about to roll on its golden shadows down the

It tastes like you,” he said. The heat rushed into my face. “Uh, yeah, my lip balm…same flavor.” “I think it just became my favorite ice cream.” Ookaay. So was that an endorsement of my kiss? “You say that like you’d never tried it before.” “I hadn’t.” I stared at him. “It’s one of their most famous. How could you not try it?” “I’m not into trends. Just because someone else is doing it, doesn’t mean I want to.” I glanced down at the ice cream melting in the carton. I remembered his taste--root beer. And Mac’s? I really couldn’t say. It was rare when I didn’t delve into ice cream with gusto. “Earlier you said you and Mac had talked about me. What exactly?” “Just usual guy stuff.” “Like what?” “How much he likes you.” My insecurities were circling. “Did he like me before Dave and Bubba’s, before Tiffany put me through the extreme makeover?” “Why wouldn’t he?” He sounded completely baffled, like maybe I’d just asked a Tiffany-style question. “Okay, look, earlier, when I mentioned being honest, I just wanted to say that it was weird kissing Mac in front of you, because I don’t kiss guys in front of people. So, anyway, I just wanted you to know that.” “Consider it known.” “Okay then.” I got up. “Do you want me to leave this with you?” “Sure you don’t mind?” “Nah.” I handed him the carton and spoon. “Enjoy.” My offer wasn’t totally generous. I took perverse pleasure at the thought he’d think about me with each bite. I wondered if maybe he might have been my date tonight if he wasn’t living in my house. Would it be rude to ask him to move out?

The book that most interested the boy told the stories of the famous alchemists. They were men who had dedicated their entire lives to the purification of metals in their laboratories; they believed that, if a metal were heated for many years, it would free itself of all its individual properties, and what was left would be the Soul of the World. This Soul of the World allowed them to understand anything on the face of the earth, because it was the language with which all things communicated. They called that discovery the Master Work—it was part liquid and part solid. “Can’t you just observe men and omens in order to understand the language?” the boy asked. “You have a mania for simplifying everything,” answered the Englishman, irritated. “Alchemy is a serious discipline. Every step has to be followed exactly as it was followed by the masters.” The boy learned that the liquid part of the Master Work was called the Elixir of Life, and that it cured all illnesses; it also kept the alchemist from growing old. And the solid part was called the Philosopher’s Stone. “It’s not easy to find the Philosopher’s Stone,” said the Englishman. “The alchemists spent years in their laboratories, observing the fire that purified the metals. They spent so much time close to the fire that gradually they gave up the vanities of the world. They discovered that the purification of the metals had led to a purification of themselves.

Dr. Fuhrman’s Famous Anticancer Soup Serves: 10 1 cup dried split peas ½ cup dried adzuki or cannellini beans 4 cups water 6 to 10 medium zucchini 5 pounds large organic carrots, juiced (6 cups juice; see Note) 2 bunches celery, juiced (2 cups juice; see Note) 2 tablespoons VegiZest* or other no-salt seasoning blend, adjusted to taste 1 teaspoon Mrs. Dash no-salt seasoning 4 medium onions, chopped 3 leek stalks, cut lengthwise and cleaned carefully, then coarsely chopped 2 bunches kale, collard greens, or other greens, tough stems and center ribs removed and leaves chopped 1 cup raw cashews 2½ cups chopped fresh mushrooms (shiitake, cremini, and/or white) Place the peas and beans and water in a very large pot over low heat. Bring to a boil, and reduce heat. Add the zucchini whole to the pot. Add the carrot juice, celery juice, VegiZest, and Mrs. Dash. Put the onions, leeks, and kale in a blender and blend with a little bit of the soup liquid. Pour this mixture into the soup pot. After at least 10 minutes, remove the softened zucchini with tongs and blend them in the blender with the cashews until creamy. Pour this mixture back into the soup pot. Add the mushrooms and continue to simmer until the beans are soft, about 2 hours total cooking time. Note: Freshly juiced organic carrots and celery will maximize the flavor of this soup. PER SERVING: CALORIES 296; PROTEIN 14g; CARBOHYDRATE 49g; TOTAL FAT 7.5g; SATURATED FAT 1.4g; SODIUM 172mg; FIBER 10.2g; BETA-CAROTENE 16,410mcg; VITAMIN C 90mg; CALCIUM 178mg; IRON 4.8mg; FOLATE 203mcg; MAGNESIUM 151mg; ZINC 3mg; SELENIUM 10.1mcg

That peculiar light just before sunset, before gloaming: it is then that Essa sees for the first time the famous dunes at Avanue, which roll like fat people in their sleep, and shift restlessly forever. “They cast long shadows, these sleeping giants, and Essa shivers. She has walked too far—after the trip north she was so grateful to be out of hospital—her hands and feet are cold, and she is dizzy with exhaustion. She sits down on the ragged grass at the edge of the bluff which overlooks the dunes, and tries not to hate them. “Her mother’s words, remembered in a dream, sound like water flowing in her thoughts. There is no water here. The grasses under her are dry and stiff, and they grow in sand so fine it grits through her clothing against the skin of her ass. The sea is too far away to see or smell. But at least she is alone. “Though she is shivering, it is still a hot day, and the sun has warmed the sand. The ground radiates heat into her body. She lies down flat on her belly, her head to one side so that she can still see the dunes, and puts her hands beneath her; gradually they warm. “Gradually her body comes back into balance and she starts to see an eerie beauty before her. The sun is fully down when she sits up, brushes the sand away as well as she can, and hugs her knees to her chest. She puts her chin on her knees and watches darkness descend over the low rolling landscape. “This is unlike any cliff on which she has rested yet. It is low and gives no perspective. The dunes come up almost to her feet. Yet the demarcation is quite abrupt: there is no grass growing anywhere after this brief crumbling drop-off, and she can see as the land-breeze begins to quicken that ahead of her the sand is moving. In fact, she realizes, she can hear it, a low sweeping sound which has mounted from inaudibility until it inexorably backs every other sound: sounds of grasses moving, insects scraping, birds calling from the invisible sea far beyond her viewpoint are all subsumed in one great sand-song. “It is a sound so relentlessly sad that Essa can hardly bear to listen, but so persistent that she cannot ignore it now that she has become aware of its susurration. She pulls her sweater—the one her mother made by her knitting—around her and waits. “When it is fully dark and the wind has died again, she rises and begins the long walk back to town in the dim light of stars and crescent moon.

[46] “I have called myself Grim, I have called myself Wanderer, Warrior and Helmet-Wearer, Famed One and Third One, Thunder and Wave, Hel-Blind and One-Eye, [47] “Truth, and Swift, and True Father, Battle-Merry, Battle-Stirrer, Curse-Eye and Fire-Eye, Evildoer, Spellcaster, Masked and Shadowed-Face, Fool and Wise Man, {70} [48] “Long-Hat and Long-Beard, Victory-Father and War-Ready, Allfather, War-Father, Rope-Rider and Hanged-God. I have never been known by just one name since I first walked among men. [49] “They called me Shadowed-Facehere at Geirroth’s place,but Gelding at Asmund’s,they called me Driverwhen I pulled the sleds,and Mighty at the assembly.Among the gods I’m called Wish-Granter, Speaker, Just-as-High, Shield-Shaker, Wand-Bearer, Graybeard. [50] “Wise and Wisdom-Granter were my names at Sokkmimir’s hall, when I deceived that old giant and I killed his famous son. I was his killer. [51] “You are drunk, Geirroth! You have drunk too much. You have lost too much when you have lost my favor; you’ve lost the favor of Odin and all the Einherjar. [52] “I’ve told you much, and you’ll remember little— your friends will deceive you— I see the sword of my friend dripping with blood. {71} [53] “Now Odin will have a weapon-killed man— I know your life has ended. Your guardian spirits are anxious, they see Odin here before you. Approach me, if you can. [54] “Odin is my name. But before they called me Terror, and Thunder before that, and Waker and Killer, and Confuser and Orator-God, Heat-Maker, Sleep-Maker, both Gelding and Father! I think all these names were used for me alone.

Colonel Sanders, who made Kentucky Fried Chicken famous, pitched his idea more than 80 times before anyone bought the concept. It took Stallone only three days to write the script for Rocky, and the movie grossed $200 million, but when he wrote it, he had no money to his name, couldn't afford to heat his apartment, and even had to sell his dog for $50 just to be able to buy food. Walt Disney was laughed at for his idea of an amusement park, and yet now people all over the world spend $100 a ticket and save up their whole lives just to have a family vacation at Disney World.

Mama Jean’s Banana Pudding Yield: 6–8 servings I’ve been hearing about Mama Jean’s banana pudding since the day I married my husband. His grandmother was famous for this Southern delight, and my mother-in-law was tickled pink for me to share it with all of you. You can top it with a baked meringue topping or a simple swirl of whipped cream. 1 cup sugar 1/3 cup all-purpose flour 2 cups whole milk 3 egg yolks, beaten 2 tablespoons butter 2 teaspoons vanilla extract 4 ripe bananas, sliced 1 (11-ounce) box vanilla wafer cookies In a large saucepan, add sugar to flour and mix well. Gradually add milk. Place saucepan on stove and cook over medium heat, stirring constantly. When heated well, add egg yolks. Cook until thickened and remove from stove. Immediately stir in butter and vanilla. Immediately stir in butter and vanilla. If serving in individual portions, as shown, layer each serving dish with pudding, banana slices, and vanilla wafer cookies. Top with whipped cream and keep chilled until ready to serve. For a baked meringue topping, layer pudding with banana slices and vanilla wafer cookies in an 8–10-inch oven-safe baking dish. Top with Meringue Topping. Meringue Topping 3 egg whites 1/4 cup sugar 1/2 teaspoon vanilla extract Meringue Topping Preheat oven to 400 degrees F. Beat egg whites until stiff peaks form. Add sugar and vanilla. Spread over banana pudding and bake for 5–6 minutes or until lightly browned on top.

Halwa, one of the most famous Indian desserts. The key ingredient being the SuperFood carrot, so you know this dish is bursting with beta-carotene goodness. Raisins too contain antioxidant power of their own, excellent for eye and bone health and for fighting bacteria in the mouth, protecting your little one’s ‘baby teeth’ from tooth decay. Since this delicious dessert is bursting with nutritional value, it can be served either as a snack or after meal treat.   Total preparation and cooking time: 20mins Makes 3-4 servings Suitable for freezing   1 tbsp unsalted butter or ghee 1 whole cardamom pod - green 2 medium carrots — peeled, washed, grated (in food processor) 150ml (5fl oz) of whole milk Pinch of ground cinnamon 15g (½ oz) raisins — soaked in warm water (5mins), drained Melt the butter or ghee in a pot, add the cardamom and carrots and stir-fry for 5mins. Pour in the milk and add the cinnamon and raisins. Bring to the boil gradually on a low heat; this will take 5-10mins. Simmer (uncovered) for 15mins, stirring occasionally until the mixture begins to thicken. Once all of the milk has been absorbed, remove from the heat. Serve to baby warm.

No one lives on Hobe's Hill today. Only a few abandoned shacks remain. The land has greatly changed. When Walker Evans took his pictures, it was a grand, open place, full of cotton. Now forest has reclaimed the land. There is still some field, planted in soybeans, and this provides some sense of how things once were. These soybeans, as well as those down by the main highway, were planted by Joe Bridges and his son Huey. Amid the soybeans, the ground is stony, and the water-starved beans grow with more courage than success. This same dust was breathed by Fred Ricketts as he plowed behind the seat rump of a mule fifty years ago. He and his children stared at this ground as they chopped weeds and, later, hunched over the long rows to pick. They knew this same sun, this silence, the awful loneliness of this red plateau. The heat dulls the senses. Even sulfur butterflies, those neurotic field strutters, are slothful. The whole South seems under a hot Augustan pause--all the highways blurry beneath the burden of hear, be they four-lane marchers, two-lane winders, single-track dirt poems. From this hill, it's hard to imagine life going on in this hear anywhere across the six hundred miles of the South, in any of those terrible little towns...

Crisp Cumin Chicken Served with Tangy Orange and Avocado Salsa   Serves: 4 Total Cooking Time: 20 min   Ingredients for the salsa: 1 large orange, preferably seedless 1 ripe avocado, preferably firm 1 plum tomato 2 tbsp chopped cilantro   Ingredients for the chicken: Olive oil 11/4 lb (625 g) chicken 1/2 tsp (2 ml) ground cumin Salt and cayenne or black pepper to taste   Method: 1. Salsa: Peel the orange and remove its white pith.  Get rid of the membrane such that only the soft juicy part of the orange is there. Slice the avocado in half and scoop out the soft buttery flesh from the peel. Chop a tomato and remove its seeds. 2. Now mix in the orange, avocado flesh, and tomato in a medium size bowl. To this add the coarsely chopped cilantro. Toss well. Lightly drizzle with oil. Sprinkle a pinch of salt for taste. 3. Cut the chicken into 4 serving-sized pieces. Thinly coat both sides of chicken cutlets with cumin, salt, and pepper. 4. Heat oil in a frying pan and slide in the chicken pieces. Cook until the pieces are lightly golden. Flip the pieces and cook for 3-5 min per side. When the chicken pieces are nicely cooked, remove from heat. Top the chicken pieces with salsa. Best served with naans.   Nutrition information: 34 g protein,11 g fat, 9 g carbohydrates, 4 g fiber, 32 mg calcium, 84 mg sodium, 270 calories.   Back to Table of Contents The Forever Famous Classic Schnitzel   Serves: 6 Total Cooking Time: 35 min   Ingredients: 1/4 teaspoon garlic salt 1/2 cup all-purpose flour 1/4 teaspoon celery salt 1/4 teaspoon paprika 1/4 teaspoon salt 1/8 teaspoon pepper 1 slightly beaten egg 1/2 cup milk 2 to 3 tablespoons cooking oil 6  4-ounce pork sirloin cutlets about 1/2-inch in thickness

Looks like we found it." John said. "Where are we?" As far as Link could tell, there was nothing to find. John pointed up at the white signs at the intersection that read 61 and 49, and Liv checked her selonometer as if they weren't standing in the middle of nowhere. "Are those numbers supposed to mean something to us?" Floyd asked. "We're at the intersection of Highways 61 and 49 in Clarksdale, Mississippi," John said. Sampson shook his head. " I feel like an idiot. Any guitar player worth his strings knows about this place. It's where Robert Johnson made a deal with the Devil." Floyd's eyes widened. "Seriously? We're at the crossroads?" John nodded. "The one and only." Liv glanced at John. "I'm assuming this is an American thing?" He put his arm around her. "Yeah, sorry. It's an old rock and roll myth- at least as far as mortals are concerned. In the 1930s, a blues musician named Robert Johnson disappeared for a couple of weeks. According to the story, he brought his guitar right here to this crossroads-" Link jumped in. "Then he traded his soul to become the most famous blues guitarist in history." Sampson tugged on his leather pants, which weren't the best choice in the Mississippi heat. "Totally a fair trade, as far as I'm concerned." "Thought the same thing myself," a man's voice called out from behind them. Link wheeled around. A young man wearing a wrinkled white shirt, a black jacket, and a Panama hat stood on the side of the road with a three-legged black Labrador. There was a weariness in the man's eyes of someone much older. A battered guitar hung from a strap slung around his back.

Missy: Great Mother-in-Law, Great Friend I learned 90 percent of what I know about cooking from watching Kay. At my wedding shower, I received a recipe card set. I took that set of blank cards and headed straight for Miss Kay’s kitchen. I pulled them out, took the first one, got a pen, and asked her to start giving me recipes for the things Jase liked to eat best. She happily obliged. There was only one problem. Miss Kay had no idea what any measurement was for any of her ingredients. She would say, “One shake of this” or “Two scoops of that.” Since I had no knowledge of cooking, I was looking for exact measurements. I did not want to mess up Jase’s favorite recipes. I had some big shoes to shill, for goodness’ sake! Miss Kay tried to give me her best directions while she was busy around the house. At that time she didn’t understand how little I knew, and we both became frustrated. One example of this was when she told me how to make mashed potatoes. She said to cut up four or five large potatoes and boil them. I asked, “How long do you boil them?” She replied, “Until they’re done.” “How many minutes does that take?” I asked, thinking I could set a timer. She said, “You can’t go by time.” “Then how do you know when they’re done?” “They’re done when they’re soft,” she answered. Thinking about how much I did not want to stick my hands in boiling water to see when they turned soft, I asked, “How do you know when they are soft?” At that point, Miss Kay had become completely frustrated at this whole ridiculous line of questioning on my part. She said rather abruptly, “You stick a fork in them!” I apologized for my ignorance, and Miss Kay realized I needed special attention. She then pulled up a chair, put her hand on my arm, and said, “Okay, let’s start from the beginning.” The next few minutes consisted of her gently instructing me in the ways of heating canned corn in a skillet, browning hamburger meat for her homemade spaghetti, making her famous homemade white sauce, and creating many other dishes I still make for my family on an almost daily basis.

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.

Heat some water. Then add in beets, its main ingredient. You can add a variety of vegetables to the mix. There is no one recipe for Borscht. Some even add meat. I am not a fan of the meat variety. With the ingredients added, let it simmer for an hour. Like the Schav, it is almost mandatory to add sour cream to the serving at the diner's table. As you can see this

Elvis Pie Named for the famous crooner’s love of peanut butter and bananas, this decadent dessert is as filling as it is delicious. Serve in small slices, and top with shredded coconut for even more fun.   Difficulty Level: 1 Preparation Time: 30 minutes Yields: 12 servings   Ingredients          8 oz. chocolate cookies          4 Tblsp butter, melted          4 oz. semisweet chocolate chips          2 bananas, sliced thinly          1 cup heavy cream          8 oz. cream cheese          1 cup creamy peanut butter          1 cup powdered sugar          14 oz. sweetened condensed milk          1 tsp vanilla extract          1 tsp lemon juice   1.        In a food processor, grind cookies into fine crumbs. 2.       Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well. 3.       Press mixture into the bottom and 1” up the sides of 9” pie tin. 4.      In a small saucepan over low heat, melt the chocolate chips, stirring often to prevent burning. 5.       Pour melted chocolate over bottom of cookie crust and spread to the edges using a spatula. 6.       Layer banana slices over the melted chocolate. 7.       Place pan in the refrigerator to chill. 8.      Meanwhile, beat heavy cream until stiff peaks form. 9.       Chill in refrigerator until ready to use. 10.    Beat together the cream cheese and peanut butter until light and fluffy. 11.     Stir in powdered sugar until fully incorporated. 12.    Mix in the sweetened condensed milk, vanilla extract, and lemon juice until filling is smooth. 13.    Fold the whipped cream into the filling mixture. 14.   Pour the filling into the prepared pie pan, smoothing top. 15.    Refrigerate for at least 3 hours, preferably overnight. 16.    Serve chilled.

A crowd began to gather round to watch the Heat begin. They soon would learn which one would earn the famous Golden Fin! The boards were tied to dolphin guides that pulled them like a sleigh to what they called The Channel, every surfer's Dream Highway!

DR. FUHRMAN’S FAMOUS ANTI-CANCER SOUP SERVES 10 ½ cup dried split peas ½ cup dried beans (can use any variety) 4 cups water 4 medium onions chopped 6–8 medium zucchini, cut into 1-inch pieces 3 leek stalks, coarsely chopped 2 bunches kale, collard greens, or other greens, tough stems and center ribs removed and leaves chopped 5 pounds carrots, juiced (5–6 cups juice; see note) 2 bunches celery, juiced (2 cups juice; see note) 2 tablespoons Dr. Fuhrman’s VegiZest or Mrs. Dash 1 cup raw cashews 8 ounces fresh mushrooms (shiitake, cremini, and/or oyster), chopped Place the split peas, beans, and water in a very large pot over low heat. Bring to a boil and simmer for 30 minutes. Add the onions, zucchini, leeks, and kale to the pot. Add the carrot juice, celery juice, and VegiZest. Simmer until the onions, zucchini, and leeks are soft, about 40 minutes. Remove 2 cups of the soup liquid, being careful to leave the beans and at least half of the kale in the pot. Using a high-powered blender or food processor, blend the soup liquid with the cashews. Return the creamy mixture to the pot. Add the mushrooms and simmer for 30 minutes, or until the beans are soft. Note: Freshly juiced organic carrots and celery will maximize the flavor of this soup.

knew. And his ex had seemed so kind on those first few dates, so infatuated with his Navy uniform, so enthusiastic in tearing up his bed. His ex-wife, a former stripper named Trish Bardoe, had married on the rebound a fellow by the name of Eddie Stipowicz, an unemployed engineer with a drinking problem. Lee thought she was heading for disaster and had tried to get custody of Renee on the grounds that her mom and stepfather could not provide for her. Well, about that time, Eddie, a sneaky runt Lee despised, invented, mostly by accident, some microchip piece of crap that had made him a gazillionaire. Lee’s custody battle had lost its juice after that. To add insult to injury, there had been stories on Eddie in the Wall Street Journal, Time, Newsweek and a number of other publications. He was famous. Their house had even been featured in Architectural Digest. Lee had gotten that issue of the Digest. Trish’s new home was grossly huge, mostly crimson red or eggplant so dark it made Lee think of the inside of a coffin. The windows were cathedral-size, the furniture large enough to become lost in and there were enough wood moldings, paneling and staircases to heat a typical midwestern town for an entire year. There were also stone fountains sculpted

142. Nothing does Reason more Right, than the Coolness of those that offer it: For Truth often suffers more by the Heat of its Defenders, than from the Arguments of its Opposers.

The fraction of the mass of two hydrogen atoms that is released as energy when they fuse to produce helium is 0.007 (0.7%). That is the source of the heat produced in the sun and in a hydrogen bomb. It is the amount of mass (m) that is converted to energy (E) in the famous Einstein formula E = mc2, and it is a direct measure of the strong nuclear force. If the strong force had a value of 0.006 or less, the universe would consist only of hydrogen—not very conducive to the complexities of life. If the value were greater than 0.008, all the hydrogen would have been fused shortly after the big bang, and there could be no stars, no solar heat—again, no life. As Stephen Hawking and Leonard Mlodinow put it in their book The Grand Design, “Our universe and its laws appear to have a design that both is tailor-made to support us and, if we are to exist, leaves little room for alteration.

The fraction of the mass of two hydrogen atoms that is released as energy when they fuse to produce helium is 0.007 (0.7%). That is the source of the heat produced in the sun and in a hydrogen bomb. It is the amount of mass (m) that is converted to energy (E) in the famous Einstein formula E = mc2, and it is a direct measure of the strong nuclear force. If the strong force had a value of 0.006 or less, the universe would consist only of hydrogen—not very conducive to the complexities of life. If the value were greater than 0.008, all the hydrogen would have been fused shortly after the big bang, and there could be no stars, no solar heat—again, no life. As Stephen Hawking and Leonard Mlodinow put it in their book The Grand Design, “Our universe and its laws appear to have a design that both is tailor-made to support us and, if we are to exist, leaves little room for alteration.

The fraction of the mass of two hydrogen atoms that is released as energy when they fuse to produce helium is 0.007 (0.7%). That is the source of the heat produced in the sun and in a hydrogen bomb. It is the amount of mass (m) that is converted to energy (E) in the famous Einstein formula E = mc2, and it is a direct measure of the strong nuclear force. If the strong force had a value of 0.006 or less, the universe would consist only of hydrogen—not very conducive to the complexities of life. If the value were greater than 0.008, all the hydrogen would have been fused shortly after the big bang, and there could be no stars, no solar heat—again, no life. As Stephen Hawking and Leonard Mlodinow put it in their book The Grand Design, “Our universe and its laws appear to have a design that both is tailor-made to support us and, if we are to exist, leaves little room for alteration.

No one knows for sure who first invented glass. The earliest and most famous origin story comes from Pliny the Elder, the Roman soldier-intellectual who died in the eruption of Vesuvius in ad 79. The tale goes that many centuries earlier, Phoenician sailors had landed on a beach in what is now Israel. The Phoenicians, the great traders of the ancient era, were importing blocks of natron, an early form of soap rich in sodium (natron is why sodium’s chemical symbol is Na). Before turning in for the night, the Phoenicians lit a fire on the beach, and in the absence of anywhere else to rest their pots, they perched them on some of the natron blocks. As they lit their fire and heated the blocks of natron, something extraordinary happened. Pliny writes: “Upon its being subjected to the action of the fire, in combination with the sand of the seashore, they beheld transparent streams flowing forth of a liquid hitherto unknown: this, it is said, was the origin of glass.”[5

There’s a place called El Golea in the deep Sahara which they say is the hottest spot on earth, but I’ll put my money on Jedda—or anywhere else on the Red Sea for that matter. We sweltered for days, and the bosun won a bet from the Marines by frying an egg on the deck. The waterfront was a bedlam of boats, and the town itself was choked with a vast milling horde of pilgrims who turned it into a human ant-heap, with the heat and stench rising from it in choking waves which I’ll swear were visible above the famous white walls.

The Tiger King’s Gift Long ago, in the days of the ancient Pandya kings of South India, a father and his two sons lived in a village near Madura. The father was an astrologer, but he had never become famous, and so was very poor. The elder son was called Chellan; the younger Gangan. When the time came for the father to put off his earthly body, he gave his few fields to Chellan, and a palm leaf with some words scratched on it to Gangan. These were the words that Gangan read: ‘From birth, poverty; For ten years, captivity; On the seashore, death. For a little while happiness shall follow.’ ‘This must be my fortune,’ said Gangan to himself, ‘and it doesn’t seem to be much of a fortune. I must have done something terrible in a former birth. But I will go as a pilgrim to Papanasam and do penance. If I can expiate my sin, I may have better luck.’ His only possession was a water jar of hammered copper, which had belonged to his grandfather. He coiled a rope round the jar, in case he needed to draw water from a well. Then he put a little rice into a bundle, said farewell to his brother, and set out. As he journeyed, he had to pass through a great forest. Soon he had eaten all his food and drunk all the water in his jar. In the heat of the day he became very thirsty. At last he came to an old, disused well. As he looked down into it, he could see that a winding stairway had once gone round it down to the water’s edge, and that there had been four landing places at different heights down this stairway, so that those who wanted to fetch water might descend the stairway to the level of the water and fill their water pots with ease, regardless of whether the well was full, or three-quarters full, or half full or only one-quarter full. Now the well was nearly empty. The stairway had fallen away. Gangan could not go down to fill his water jar so he uncoiled his rope, tied his jar to it and slowly let it down. To his amazement, as it was going down past the first landing place, a huge striped paw shot out and caught it, and a growling voice called out: ‘Oh Lord of Charity, have mercy! The stair is fallen. I die unless you save me! Fear me not.

There is never any peace of mind.8 There is no rest from the torments, the screams, the fear, the thirst, the lack of breath, the lack of sleep, the stench, the heat, the hopelessness, and the isolation from people. I desperately wanted to talk to a human being, but I knew I would never get that chance.9 You are kept from any kind of fellowship, conversation, or human interaction. Relationships are so valuable, and it’s easy to take them for granted. At the moment of death a person does not want to be surrounded by “things.” That person wants to be surrounded by people who truly care for him and love him. It is extremely difficult to process the thought of knowing you will never be able to relate with anyone ever again, especially those you love. The innate, human desire to communicate, ask questions, and relate with someone who shares in your suffering is never fulfilled in hell. Instead, you are exposed only to hideous creatures. No matter who you were in life—whether famous or of great influence or a nobody—it doesn’t matter. You are truly alone amidst a sea of tormented souls.

Charles Proteus Steinmetz famously asked, “Where does this heat go”? This heat “freezes” the possible into reality and creates what we collectively call “the past.” For humans, the Past is singular tense and the Future gets pluralized.

The hill was mainly composed of the soft stone material known as gypsum which possessed two qualities: first, it would slowly dissolve in water and was thus a poor foundation for any large building. Second, when heated, after giving off steam, it could easily be ground into the powder from which white plaster was made. For that reason, men had been burying into the hill of Montmartre for centuries to extract the gypsum. So famous had these quarrying's become, that now, even across the ocean, white plaster had come to be known as Plaster of Paris. When the builders of Sacre Coeur began their task therefore, they found that the underlying terrain was not only soft, but so honeycombed with mineshafts and tunnels that had the great building been placed directly upon it, the entire hill would have surely collapsed, leaving the church in a stupendous sinkhole. The solution had been very French, a combination of elegant logic and vast ambition: 83 gigantic shafts were dug, each over 100 feet deep filled with concrete. Upon these mighty columns, like a huge box, almost as deep as the church above, the crypt was constructed as a platform. This work alone had taken almost a decade, and by the end of it, even those who hated the project would remark with rye amusement: 'Montmartre isn't holding up the church, it's the church that's holding up Montmartre'.

Although complete removal is not possible, neutralization (abhibhava) is possible. Just as watery liquidity can be neutralized by mixing [water] with earth, or fiery heat by means of mani, mantra, and so on, just so all the fluctations (vritti) of the mind can be neutralized by means of the practice of Yoga. In describing the condition of the jīvan-mukta, the embodied liberated being, Vidyāranya quotes profusely from the Yoga-Vāsishtha. This extensive Kashmiri work, which is presented as a dialogue between the Sage Vasishtha and Prince Rāma, states (5.90–98): He is a jīvan-mukta for whom, even though he is busy with ordinary life, all this ceases to exist and [only] the space [of ultimate Consciousness] remains. He is a true jivan-mukta whose face neither flushes nor pales in pleasure or pain and who subsists on whatever comes his way. He is a true jivan-mukta who is awake when sleeping, who knows no waking, and whose knowledge is entirely free from any vāsanā. He is a true jīvan-mukta who, though responsive to feelings such as attachment, hatred, fear, and other feelings, stands wholly pure within, like space. He is a true jīvan-mukta whose real nature is not influenced by egotism and whose mind is not subjected to attachment, whether he remains active or is inactive. He is a true jīvan-mukta whom the world does not fear and who does not fear the world, and who is free from joy, jealousy, and fear. He is a true jīvan-mukta who is at peace with the ways of the world; who, though full of all learning and arts, is yet without any; and who, though endowed with mind, is without it. He is a true jīvan-mukta who, though deeply immersed in all things, keeps his head cool, just as anyone would, when engaged in attending to other’s affairs; and whose Self is whole. After leaving the condition of living liberation, he enters into liberation after death, on the disintegration of the body by lapse of tenure, even as the wind comes to a standstill. Depending on their operative karma—the so-called prārabdha-karman—the sages look and behave differently. Some, like the famous King Janaka, are very active; others prefer silence and the solitude of forests or mountains. Some let the body drop as it will; others undertake the gargantuan discipline of transmuting the body into light, as is the objective in some Tantric teachings. These external distinctions tell us nothing about the spiritual realization of those sages. All of them, however, can be expected to emanate a palpable peace that, in the words of Saint Paul, “passeth all understanding.

CARY GRANT IS THE MCCARTNEY OF MOVIE STARS—HIS STORY has much to tell us about Paul’s. They share a spiritual connection, beyond their pronunciation of “Judy.” (Paul described his “hey Judy-Judy-Judy” ad libs as “Cary Grant on heat.”) They dazzled Americans as the ultimate English dream dates—yet both were self-inventions, street guys who taught themselves to pose as posh charmers. Both grew up working-class in hardscrabble industrial cities; both lost their mothers at a young age. (Grant, whose real name was Archibald Leach, was nine when he was told his mother had gone on a trip; more than twenty years later, after he was famous, he learned she was locked up in an institution and got her released.) Both dropped out of school to fight their way into the sleaziest sewers of show biz—Grant joined a troupe of traveling acrobats, which must have been an even rougher scene than the Reeperbahn—yet to them it was a world of freedom and excitement. But both found lasting fame by turning on the charm for Americans who saw them as dapper gentlemen. “Everyone wants to be Cary Grant,” Grant once said. “Even I want to be Cary Grant.

There was a famous philosopher named George Santayana who explained why it’s so important to understand history. His words are often quoted. ‘Those who cannot remember the past are condemned to repeat it.’ We need to learn from all the things that came before. It’s a good thing that we remember the American Civil War—especially when we see politics get heated today.

I had to remind myself I was in a food shop. Even in New York, once famous for its rudeness, now stuck in a condition of permanent impatience, I had never seen anything like it. There, a retailer, however jaded, still pretends to honor the shopkeeper’s code that a customer is always right. Dario followed a much blunter, take no prisoners philosophy, that actually the customer is a dick.

Onion Soup Gratinée YIELD: 4 SERVINGS ONE OF MY greatest treats when working in Paris was to go with my fellow chefs and commis to les Halles, the big market of Paris that spreads through many streets of the Châtelet neighborhood. The excitement in the streets and cafés started a little before 3:00 A.M. and ended around 7:00 or 8:00 A.M. Our nocturnal forays would, more often than not, finish at Le Pied de Cochon (The Pig’s Foot), the quintessential night brasserie of les Halles. There, large, vociferous butchers in bloody aprons would rub shoulders with tuxedoed and elegantly evening-gowned Parisians stopping by for late-night Champagne and a meal after the opera or the theater. The restaurant was famous for its onion-cheese gratinée; it was one of the best in Paris, and hundreds of bowls of it were served every night. For this recipe, you will need four onion soup bowls, each with a capacity of about 12 ounces and, preferably, with a lip or rim around the edge that the cheese topping will stick to as it melts to form a beautiful crust on top of the soup. 2 tablespoons unsalted butter 3 onions (about 12 ounces), cut into thin slices About 7 cups good-quality chicken stock, or a mixture of chicken and beef stock About ½ teaspoon salt, more or less, depending on the saltiness of the stock ½ teaspoon freshly ground black pepper 16 slices of baguette, each cut about ⅜ inch thick About 3 cups grated Swiss cheese, preferably Gruyère, Comté, or Emmenthaler (about 10 ounces) Melt the butter in a saucepan, and sauté the sliced onions in the butter over medium to high heat for about 8 minutes, or until lightly browned. Add the stock, salt, and pepper, and boil gently for 15 minutes. Meanwhile, preheat the oven to 400 degrees. Arrange the bread slices in a single layer on a tray, and bake them for 8 to 10 minutes, or until they are nicely browned. Divide the toast among the bowls, and sprinkle ¼ cup of cheese into each bowl. When the stock and onions have cooked for 15 minutes, pour the soup into the bowls, filling each to the top. Sprinkle on the remainder of the cheese, dividing it among the bowls and taking care not to push it down into the liquid. Press the cheese around the rim or lip of the bowls, so it adheres there as it cooks and the crust does not fall into the liquid. Arrange the soup bowls on a baking sheet, and bake for 35 to 45 minutes, or until a glorious brown, rich crust has developed on top. Serve hot right out of the oven.

Belle is planning to host a series of salons," said Lio, appearing out of nowhere to fill her silence. It had been his first promise to her, in those wild days right after they broke the curse, when they talked feverishly about their most cherished dreams and whispered their deepest fears to each other. Back then, Belle's only fear had been her own ignorance. She had told him of her wish to travel to Paris and attend a salon herself, perhaps one that counted some of her favorite philosophes and encyclopédistes among its members. He had said her dream was toon small and that she herself should host one. The Mademoiselle de Vignerot smiled politely. "What will the subject be?" "Oh, everything," said Belle. Her enthusiasm elicited laughter, but she was entirely serious. The comte de Chamfort cleared his throat, his lips curling into a sneer. "That is very broad, madame. Surely you have a more specific interest? My parents used to attend the famous Bout-du-Banc literary salon in Paris, but that was a very long time ago." Belle gave him her best patient smile. "I don't wish to be limited, monsieur. My salons will invite scientists, philosophers, inventors, novelists, really anyone in possession of a good idea." The comte guffawed. "Why on earth would you do such a thing?" "To learn from them, monsieur. I would have thought the reason obvious." Marguerite snorted into her glass. Belle sipped her drink as Lio placed his hand on the small of her back. She didn't know if it was meant to calm her down or encourage her. "Whatever for?" the comte asked with the menacing air of a man discovering he was the butt of a joke. "Everything that is worth learning is already taught." "To whom?" Belle felt the heat rising in her cheeks. "Strictly the wealthy sons of wealthier fathers?" Some of Bastien's guests gasped, they themselves being the children of France's aristocracy, but Belle was heartened when she saw Marguerite smile encouragingly. "I believe that education is a right, monsieur, and one that has long been reserved exclusively for the most privileged among us. My salons will reflect the true reality." "Which is what, madame?" Marguerite prompted eagerly. Belle's heart rattled in her chest. "That scholarship is the province of any who would pursue it.

she says something nasty.’ ‘Well, not nasty, exactly,’ Gertie said. ‘More sly, isn’t it?’ Celeste nodded. ‘Like the time she said that you were looking well.’ Evie gave a mad sort of laugh. ‘Yes!’ she cried. ‘She said I suited the extra weight I’d put on.’ ‘And the time she admired my dress,’ Gertie said, ‘and then went on to say that she wished they’d come in petite so that she could have one too.’ Celeste gave a knowing smile. ‘I don’t think it’s natural to be as skinny as Simone,’ she said. ‘No,’ Evie said. ‘Didn’t she once say that she hated chocolate? How can you trust anyone who doesn’t like chocolate? It’s not natural, is it?’ ‘It certainly isn’t,’ Celeste said, enjoying the jovial mood between them and wishing it could be like this more often. ‘And if she says my fingernails look like a man’s one more time, I swear I’m going to scream,’ Gertie said. The sisters laughed together before getting out of the car. Oak House was on the edge of a pretty village in what was known as ‘High Suffolk’ – the area to the north-west of the county famous for its rolling countryside. The house itself wasn’t attractive. Or at least it wasn’t attractive to Celeste, who was suspicious of any architecture that came after the Arts and Crafts movement – which this one certainly had. She still found it hard to understand how her father could have bought a mock-Tudor house when he had lived in a bona fide medieval home for so many years. She looked up at its black and white gable and couldn’t help wincing at such modernity. It was the same inside, too, with neatly plastered walls and floors that neither sloped nor squeaked. But, then again, Oak House had never known damp or deathwatch beetle and there was never the slightest chance of being cold in the fully insulated rooms with their central heating. ‘God, I’d rather spend an afternoon with Esther Martin,’ Gertie said as they approached the front door, which sheltered in a neat little porch where Simone had placed a pot of begonias. Celeste didn’t like begonias. Mainly because they weren’t roses. ‘I popped my head in to see if Esther was all right this morning and she nearly bit it off,’ Celeste said. ‘I’ve given up on her,’ Gertie said. ‘I’ve tried – I’ve really tried to be nice, but she is the rudest person I’ve ever met.’ Evie sighed. ‘You can’t blame her

General Hood has betrayed us. This is not the kind of fighting he promised us at Tuscumbia and Florence, Alabama when we started into Tennessee. This was not a fight with equal numbers and choice of the ground.… The wails and cries of widows and orphans made at Franklin, Tennessee, November 30th, 1864 will heat up the fires of the bottomless pit to burn the soul of General J. B. Hood for murdering their husbands and fathers.” Hood’s actions “can’t be called anything else but murder,” he asserted. “He sacrificed those men to make the name of Hood famous; when [and] if the history of [Franklin] is ever written it will make him infamous.” The men had a right to be told the truth; therefore, “Vengeance is mine sayeth the Lord, and it will surely overtake him.”38

The picture of the Pythia breathing in vapors from a chasm below her tripod has always been the dominant model for understanding how the oracle at Delphi functioned. To such an extent that finding the mechanism of the vapors was originally regarded as the litmus test for successful archaeological investigation at Delphi. The original excavators of the site were extremely disappointed not to find a chasm below the temple—they felt almost cheated by the “deception” of the literary sources. The stakes were understandably high: at the time of Delphi’s excavation in the 1890s, interest in the oracle, and in psychic research more generally, could not have been stronger. In 1891 the burlesque opera Apollo, or The Oracle at Delphi played to great acclaim on Broadway. In the same year, John Collier painted his famous Priestess of Delphi in which a sensual priestess breathes in vapors from her tripod over a chasm (see plate 4), and the Society of Psychical Research was started by Cambridge academics and published its first volume examining the oracle at Delphi. In the wake of the disappointing excavations, thus, there was a feeling that the ancient sources had lied. The scholar A. P. Oppé in 1904 in the Journal of Hellenic Studies argued that the entire practice at Delphi was a farce, a sham, put on by the priests of Apollo, tricking the ancient world. Others sought different explanations for the Pythia’s madness: they focused on the laurel leaves, and suggested the Pythia had been high from eating laurel. One German scholar, Professor Oesterreich, even ate laurel leaves to test the theory, remarking disappointedly that he felt no different. Others opined that the answer relied not in some form of drug, but in psychology. Herbert Parke and Donald Wormell argued in the 1950s that the Pythia, in the heat of the moment after so much preparation on the particular day of consultation, and after so many years perhaps involved with the temple as one of the women guarding the sacred flame, would have found herself in an emotionally intense relationship with the god, and could easily have fallen victim to self-induced hypnosis. More recently, scholars have employed a series of anthropological approaches to understand belief in spirit possession, and applied these to how the Pythia may have functioned.

Increasingly, a new generation of artists were finding the creative projects which so excited them systematically rebuffed by the official art bodies. It was exasperating. Did the jury of the Salon, that ‘great event’ of the artistic world, never tire of the tedious repertoire of historical events and myths that had formed the mainstay of Salon paintings for so long? Did they not feel ridiculed being sold the blatant lie of highly finished paint surfaces, of bodies without a blemish, of landscapes stripped of all signs of modernity? Was contemporary life, the sweat and odour of real men and women, not deserving of a place on the Salon walls? Young artists huddled around tables in Montmartre’s cafés, sharing their deepest frustrations, breathing life into their most keenly held ideas. Just a few streets away from the Cimetière de Montmartre, Édouard Manet, the enfant terrible of the contemporary art world, could be found at his regular table in the Café Guerbois surrounded by reverent confrères, who would in time become famous in their own right. When Manet spoke, his blue eyes sparkled, his body leant forwards persuasively, and an artistic revolution felt achievable. The atmosphere was electric, the conversation passionate – often heated, but always exciting. The discussions ‘kept our wits sharpened,’ Claude Monet later recalled, ‘they encouraged us with stores of enthusiasm that for weeks and weeks kept us up.’ And though the war caused many of the artists to leave the capital, it proved merely a temporary migration. At the time Madeleine and her daughters arrived in Montmartre, the artists had firmly marked their patch.

This is the famous cycle of life. Carbon dioxide breathed out by animals is absorbed by plants, which make food and oxygen and so on. The cycle needs a constant supply of Gibbs free energy to turn. And crucially, at each step of the cycle, a small amount of free energy is lost as heat. This means at each step the entropy of the universe goes up.

I was afraid that if Bekenstein found out about it, he would use it as a further argument to support his ideas about the entropy of black holes, which I still did not like.” But the more Hawking worked, the more he seemed to be proving Bekenstein right. Not only did black holes radiate heat, but they did so by exactly the amount required if the area of their event horizons was indeed a measure of their entropy. By early 1974, Hawking had developed this work into a fully fledged theory. It led to his now-famous discovery that “Hawking radiation” leaks out of all black holes.

Joule worked on, determined to make the case for the interconvertibility of heat and work unassailable. His next step was his most famous experiment and, conceptually, the simplest. For having demonstrated that work could be turned into heat with electricity as an intermediary, Joule now wanted to show that the electrical stage wasn’t essential, and that work could be converted directly into heat. To do this he drew on the widely observed fact that the friction between any two objects as they’re rubbed together generates heat. Show that this process turns work into heat at the same “exchange rate” as he had measured in his dynamo experiments, and he would bolster his case.

I was about to call you,’ she says. ‘Is everything OK?’ Libby nods, takes her phone out of her bag, then her lip balm and her cardigan, tucks the bag under her desk, unties her hair, ties it up again, pulls out her chair and sits down heavily. ‘Sorry,’ she says eventually. ‘I didn’t sleep last night.’ ‘I was going to say,’ says Dido. ‘You look awful. The heat?’ She nods. But it wasn’t the heat. It was the insides of her head. ‘Well, let me get you a nice strong coffee.’ Normally Libby would say no, no, no, I can get my own coffee. But today her legs are so heavy, her head so woolly, she nods and says thank you. She watches Dido as she makes her coffee, feeling reassured by the sheen of her dyed black hair, the way she stands with one hand in the pocket of her black tunic dress, her tiny feet planted wide apart in chunky dark green velvet trainers. ‘There,’ says Dido, resting the cup on Libby’s table. ‘Hope that does the trick.’ Libby has known Dido for five years. She knows all sorts of things about her. She knows that her mother was a famous poet, her father was a famous newspaper editor, that she grew up in one of the most illustrious houses in St Albans and was taught at home by a

There is a wide variety of good meat available, often simply grilled or roasted on the spit, and the preference is for farmyard animals, such as rabbit, lamb, chicken, duck and wood pigeons. The famous bistecca alla fiorentina, a T-bone steak, is always cooked over charcoal, and rosticciana is grilled spare ribs. In Tuscany, meat dishes are often stewed slowly in a tomato sauce, called in umido (stracotto is beef cooked in this way or in red wine). In the Maremma, wild boar (cinghiale) is sometimes prepared alla cacciatora, marinated in red wine, with parsley, bay leaves, garlic, rosemary, onion, carrot, celery, sage and wild fennel. It is then cooked slowly at a low heat in a terracotta pot with oil, lard, hot spicy pepper, and a little tomato sauce.

You’re mine, Ellie. We belong together. I love you. Doesn’t that mean anything to you?” My cheeks heat up and I meet his passionate stare. “Of course it means something! Why do you think I came here today? It’s because I love you! I’ve only ever loved you!” Adam yanks me to him, slanting his mouth down on mine roughly until we have to stop and catch our breath. He glides a hand down my cheek in a loving caress. “Don’t leave me again, El. I can’t take it.

There is little doubt that hundreds of men were lost prior to the charge due to cannon fire, heat, and perhaps even a reconsideration of their motivation.