Hot Stockings Quotes

It's a measly manner of existence. To get on that subway on the hot mornings in summer. To devote your whole life to keeping stock, or making phone calls, or selling or buying. To suffer fifty weeks of the year for a two week vacation, when all you really desire is to be outdoors, with your shirt off. And still-that's how you build a future.

Well, I spent six or seven years after high school trying to work myself up. Shipping clerk, salesman, business of one kind or another. And it's a measly manner of existence. To get on that subway on the hot mornings in summer. To devote your whole life to keeping stock, or making phone calls, or selling or buying. To suffer fifty weeks of the year for the sake of a two-week vacation, when all you really desire is to be outdoors, with your shirt off. And always to have to get ahead of the next fella. And still — that's how you build a future.

Maybe… they are stocking high schools across the country with hot young librarians as part of a massive literacy initiative.

What I love about cooking is that after a hard day, there is something comforting about the fact that if you melt butter and add flour and then hot stock, it will get thick! It’s a sure thing! It’s sure thing in a world where nothing is sure; it has a mathematical certainty in a world where those of us who long for some kind of certainty are forced to settle for crossword puzzles.

Somtimes you lie in a strange room, in a strange person's home, and you feel yourself bending out of shape. Melting, touching something hot, something that warps you in drastic and probably irreversible ways you won't get to take stock of until its too late

it was a beauty fire, it contained soul, the sides of sunshine mountains, hot streams of smiling fish, warm stockings smelling a bit like toast. I held my hand over the little flame. I had beautiful hands. that one thing I had. I had beautiful hands.

She smiled and sipped from her glass. There was altogether too much of her sitting there, the broad expanse of thigh cradled in the insubstantial stocking and the garters with the pale flesh pursed and her full breasts and the sootblack piping of her eyelids, a gaudish rake of metaldust in prussian blue where cerulean moths fluttered her awake from some outlandish dream. Suttree gradually going awash in the sheer outrageous sentience of her. Their glasses clicked on the tabletop. Her hot spiced tongue fat in his mouth and her hands all over him like the very witch of fuck.

I'm telling you, this so-called 'prosperity' is going to be the downfall of Asia. Each new generation becomes lazier than the next. They think they can make overnight fortunes just by flipping properties and getting hot tips in the stock market. Ha! Nothing lasts forever, and when this boom ends, these youngsters won't know what hit them

Speculators buy the trend; investors are in for the long haul; "they are a different breed of cats." One reason that people lose money today is that they have lost sight of this distinction; they profess to have the long term in mind and yet cannot resist following where the hot money has led.

I'm a rich man, Brick, yep, I'm a mighty rich man. Y'know how much I'm worth? Guess, Brick! Guess how much I'm worth! Close to ten million in cash an' blue chip stocks, outside, mind you, of twenty-eight thousand acres of the richest land this side of the valley Nile! But a man can't buy his life with it, he can't buy back his life with it when his life has been spent, that's one thing not offered in the Europe fire-sale or in the American markets or any markets on earth, a man can't buy his life with it, he can't buy back his life when his life is finished... Big Daddy: (pp. 65)

So the Next time September 17 rolls around, eat a hot dog, watch some fireworks, and celebrate Constitution Day - that fateful date in 1787 when thirty-nine sweaty men dressed in stockings signed their names to the United States Constitution.

Bipolar disorder is about buying a dozen bottles of Heinz ketchup and all eight bottles of Windex in stock at the Food Emporium on Broadway at 4:00 a.m., flying from Zurich to the Bahamas and back to Zurich in three days to balance the hot and cold weather (my sweet and sour theory of bipolar disorder), carrying $20,000 in $100 bills in your shoes into the country on your way back from Tokyo, and picking out the person sitting six seats away at the bar to have sex with only because he or she happens to be sitting there. It's about blips and burps of madness, moments of absolute delusion, bliss, and irrational and dangerous choices made in order to heighten pleasure and excitement and to ensure a sense of control. The symptoms of bipolar disorder come in different strengths and sizes. Most days I need to be as manic as possible to come as close as I can to destruction, to get a real good high -- a $25,000 shopping spree, a four-day drug binge, or a trip around the world.

In the morning I walked down the Boulevard to the rue Soufflot for coffee and brioche. It was a fine morning. The horse-chestnut trees in the Luxembourg gardens were in bloom. There was the pleasant early-morning feeling of a hot day. I read the papers with the coffee and then smoked a cigarette. The flower-women were coming up from the market and arranging their daily stock. Students went by going up to the law school, or down to the Sorbonne. The Boulevard was busy with trams and people going to work.

Maybe it’s not even his master plan; maybe it’s, like, the American Library Association’s master plan, and they are stocking high schools across the country with hot young librarians as part of a massive literacy initiative.

What a good-for-nothing-fellow Charles is to bespeak the stockings - I hope he will be too hot all the rest of his life for it! -

Entrepreneurship is when an individual retrieves a red hot idea from the creativity furnace without the constraint of the heat of lean resources, and with each persistent blow of the innovation hammer shapes the still malleable idea against the anvil of passion, vision, insight, strategy, and principles to forge a fitting vessel of a creative concern.

Now and then a pair of eyes would burn at us out of the dark ahead. I knew that they were the eyes of a cow–a poor dear stoic old cow with a cud, standing on the highway shoulder, for there wasn't any stock law–but her eyes burned at us out of the dark as though her skull were full of blazing molten metal like blood and we could see inside the skull into that bloody hot brightness in that moment when the reflection was right before we picked up her shape, which is so perfectly formed to be pelted with clods, and knew what she was and knew that inside that unlovely knotty head there wasn't anything but a handful of coldly coagulated gray mess in which something slow happened as we went by. We were something slow happening inside the cold brain of a cow.

It was an old hunter in camp and the hunter shared tobacco with him and told him of the buffalo and the stands he'd made against them, laid up in a sag on some rise with the dead animals scattered over the grounds and the herd beginning to mill and the riflebarrel so hot the wiping patches sizzled in the bore and the animals by the thousands and the tens of thousands and the hides pegged out over actual square miles of ground the teams of skinners spelling one another around the clock and the shooting and shooting weeks and months till the bore shot slick and the stock shot loose at the tang and their shoulders were yellow and blue to the elbow and the tandem wagons groaned away over the prairie twenty and twenty-two ox teams and the flint hides by the hundred ton and the meat rotting on the ground and the air whining with flies and the buzzards and ravens and the night a horror of snarling and feeding with the wolves half-crazed and wallowing in the carrion. I seen Studebaker wagons with six and eight ox teams headed out for the grounds not hauling a thing but lead. Just pure galena. Tons of it. On this ground alone between the Arkansas River and the Concho there were eight million carcasses for that's how many hides reached the railhead. Two years ago we pulled out from Griffin for a last hunt. We ransacked the country. Six weeks. Finally found a herd of eight animals and we killed them and come in. They're gone. Ever one of them that God ever made is gone as if they'd never been at all. The ragged sparks blew down the wind. The prairie about them lay silent. Beyond the fire it was cold and the night was clear and the stars were falling. The old hunter pulled his blanket about him. I wonder if there's other worlds like this, he said. Or if this is the only one.

There was music from my neighbor's house through the summer nights. In his blue gardens men and girls came and went like moths among the whisperings and the champagne and the stars. At high tide in the afternoon I watched his guests diving from the tower of his raft, or taking the sun on the hot sand of his beach while his two motor-boats slit the waters of the Sound, drawing aquaplanes over cataracts of foam. On week-ends his Rolls-Royce became an omnibus, bearing parties to and from the city between nine in the morning and long past midnight, while his station wagon scampered like a brisk yellow bug to meet all trains. And on Mondays eight servants, including an extra gardener, toiled all day with mops and scrubbing-brushes and hammers and garden-shears, repairing the ravages of the night before. Every Friday five crates of oranges and lemons arrived from a fruiterer in New York--every Monday these same oranges and lemons left his back door in a pyramid of pulpless halves. There was a machine in the kitchen which could extract the juice of two hundred oranges in half an hour if a little button was pressed two hundred times by a butler's thumb. At least once a fortnight a corps of caterers came down with several hundred feet of canvas and enough colored lights to make a Christmas tree of Gatsby's enormous garden. On buffet tables, garnished with glistening hors-d'oeuvre, spiced baked hams crowded against salads of harlequin designs and pastry pigs and turkeys bewitched to a dark gold. In the main hall a bar with a real brass rail was set up, and stocked with gins and liquors and with cordials so long forgotten that most of his female guests were too young to know one from another. By seven o'clock the orchestra has arrived, no thin five-piece affair, but a whole pitful of oboes and trombones and saxophones and viols and cornets and piccolos, and low and high drums. The last swimmers have come in from the beach now and are dressing up-stairs; the cars from New York are parked five deep in the drive, and already the halls and salons and verandas are gaudy with primary colors, and hair shorn in strange new ways, and shawls beyond the dreams of Castile. The bar is in full swing, and floating rounds of cocktails permeate the garden outside, until the air is alive with chatter and laughter, and casual innuendo and introductions forgotten on the spot, and enthusiastic meetings between women who never knew each other's names. The lights grow brighter as the earth lurches away from the sun, and now the orchestra is playing yellow cocktail music, and the opera of voices pitches a key higher. Laughter is easier minute by minute, spilled with prodigality, tipped out at a cheerful word. The groups change more swiftly, swell with new arrivals, dissolve and form in the same breath; already there are wanderers, confident girls who weave here and there among the stouter and more stable, become for a sharp, joyous moment the centre of a group, and then, excited with triumph, glide on through the sea-change of faces and voices and color under the constantly changing light. Suddenly one of the gypsies, in trembling opal, seizes a cocktail out of the air, dumps it down for courage and, moving her hands like Frisco, dances out alone on the canvas platform. A momentary hush; the orchestra leader varies his rhythm obligingly for her, and there is a burst of chatter as the erroneous news goes around that she is Gilda Gray's understudy from the FOLLIES. The party has begun.

This is what Grandma was worried about, you know.' 'Me eating a whole chocolate cake practically all by myself in a single sitting?' 'You falling in love with a computer geek. Sure, they have good stock options and smokin' hot bods, but what about that dark side of genius that reanimates the dead?

Bad weather is associated with improved memory; judicial sentences tend to be more severe when it is hot outside; and stock market performance is affected by sunshine.

You’re not gonna believe what just happened to me,” Jase says the minute I flip my cell open, taking advantage of break at the B&T. I turn away from the picture window just in case Mr. Lennox, disregarding the break sign, will come dashing out to slap me with my first-ever demerit. “Try me.” His voice lowers. “You know how I put that lock on the door of my room? Well, Dad noticed it. Apparently. So today, I’m stocking the lawn section and he comes up and asks why it’s there.” “Uh-oh.” I catch the attention of a kid sneaking into the hot tub (there’s a strict no-one-under-sixteen policy) and shake my head sternly. He slinks away. Must be my impressive uniform. “So I say I need privacy sometimes and sometimes you and I are hanging out and we don’t want to be interrupted ten million times.” “Good answer.” “Right. I think this is going to be the end of it. But then he tells me he needs me in the back room to have a ‘talk.’” “Uh-oh again.” Jase starts to laugh. “I follow him back and he sits me down and asks if I’m being responsible. Um. With you.” Moving back into the shade of the bushes, I turn even further away from the possible gaze of Mr. Lennox. “Oh God.” “I say yeah, we’ve got it handled, it’s fine. But, seriously? I can’t believe he’s asking me this. I mean, Samantha. Jesus. My parents? Hard not to know the facts of life and all in this house. So I tell him that we’re moving slowly and—” “You told him that?” God, Jase! How am I ever going to look Mr. Garret in the eye again? Help. “He’s my dad, Samantha. Yeah. Not that I didn’t want to exit the conversation right away, but still . . .” “So what happened then?” “Well, I reminded him they’d covered that really thoroughly in school, not to mention at home, and we weren’t irresponsible people.” I close my eyes, trying to imagine having this conversation with my mother. Inconceivable. No pun intended. “So then . . . he goes on about”—Jase’s voice drops even lower—“um . . . being considerate and um . . . mutual pleasure.” “Oh my god! I would’ve died. What did you say?” I ask, wanting to know even while I’m completely distracted by the thought. Mutual pleasure, huh? What do I know about giving that? What if Shoplifting Lindy had tricks up her sleeve I know nothing about? It’s not like I can ask Mom. “State senator suffers heart attack during conversation with daughter.” “I said ‘Yes sir’ a lot. And he went on and on and on and all I could think was that any minute Tim was gonna come in and hear my dad saying things like, ‘Your mom and I find that . . . blah blah blah.’” I can’t stop laughing. “He didn’t. He did not mention your mother.” “I know!” Jase is laughing too. “I mean . . . you know how close I am to my parents, but . . . Jesus.

What Greenspan was saying, in other words, was that there was absolutely nothing wrong with bidding up to $100 million in share value some hot-air Internet stock, because the lack of that company’s “physical value” (i.e., the actual money those three employees weren’t earning) could be overcome by the inherent value of their “ideas.” To say that this was a radical reinterpretation of the entire science of economics is an understatement—economists had never dared measure “value” except in terms of actual concrete production. It was equivalent to a chemist saying that concrete becomes gold when you paint it yellow. It was lunacy.

The notion, a debatable one, is that the man who knows the problems necessarily knows the answers. This book has not been successful if it has not suggested some big-league problems, such as: (1) Should our financial machinery be scrapped? (2) Should it be further tinkered with, and if so, how much further? (3) Is capitalism doomed? (4) What active stock selling under five dollars looks hot just now for a quick turn to pay for the Buick the wife just bought? There isn’t an assistant instructor in economics in any faculty who can’t answer these and similar questions rapidly and categorically, and if that is not enough there are a million laymen eager to do so. So I don’t feel that my vote is much needed.

THOSE BORN UNDER Pacific Northwest skies are like daffodils: they can achieve beauty only after a long, cold sulk in the rain. Henry, our mother, and I were Pacific Northwest babies. At the first patter of raindrops on the roof, a comfortable melancholy settled over the house. The three of us spent dark, wet days wrapped in old quilts, sitting and sighing at the watery sky. Viviane, with her acute gift for smell, could close her eyes and know the season just by the smell of the rain. Summer rain smelled like newly clipped grass, like mouths stained red with berry juice — blueberries, raspberries, blackberries. It smelled like late nights spent pointing constellations out from their starry guises, freshly washed laundry drying outside on the line, like barbecues and stolen kisses in a 1932 Ford Coupe. The first of the many autumn rains smelled smoky, like a doused campsite fire, as if the ground itself had been aflame during those hot summer months. It smelled like burnt piles of collected leaves, the cough of a newly revived chimney, roasted chestnuts, the scent of a man’s hands after hours spent in a woodshop. Fall rain was not Viviane’s favorite. Rain in the winter smelled simply like ice, the cold air burning the tips of ears, cheeks, and eyelashes. Winter rain was for hiding in quilts and blankets, for tying woolen scarves around noses and mouths — the moisture of rasping breaths stinging chapped lips. The first bout of warm spring rain caused normally respectable women to pull off their stockings and run through muddy puddles alongside their children. Viviane was convinced it was due to the way the rain smelled: like the earth, tulip bulbs, and dahlia roots. It smelled like the mud along a riverbed, like if she opened her mouth wide enough, she could taste the minerals in the air. Viviane could feel the heat of the rain against her fingers when she pressed her hand to the ground after a storm. But in 1959, the year Henry and I turned fifteen, those warm spring rains never arrived. March came and went without a single drop falling from the sky. The air that month smelled dry and flat. Viviane would wake up in the morning unsure of where she was or what she should be doing. Did the wash need to be hung on the line? Was there firewood to be brought in from the woodshed and stacked on the back porch? Even nature seemed confused. When the rains didn’t appear, the daffodil bulbs dried to dust in their beds of mulch and soil. The trees remained leafless, and the squirrels, without acorns to feed on and with nests to build, ran in confused circles below the bare limbs. The only person who seemed unfazed by the disappearance of the rain was my grandmother. Emilienne was not a Pacific Northwest baby nor a daffodil. Emilienne was more like a petunia. She needed the water but could do without the puddles and wet feet. She didn’t have any desire to ponder the gray skies. She found all the rain to be a bit of an inconvenience, to be honest.

She preferred wearing the thong under the garter belt instead of over it because she thought it looked better, but that required unfastening the stockings in order to slip it off if he wanted to leave the garter belt on, and he always did. He didn’t mind, but it did slow down the process a bit. This time, he’d circumvented the issue by choosing a thong that tied on each side. Now he yanked on the strings and pulled it right off her, leaving the garter belt in place. He smiled because he always took satisfaction in coming up with a successful work-around.

They keep talking: new succulents, hot yoga class, stock options, making their own kombucha and yogurt. Usually I would sit in sullen rage and spend the night shooting eye daggers across the table at them. But in the drugged country of my newly softened heart, I can graciously accept their lives.

By 1715, John Law had cooked up a plan to take what the Bank of England had done and push it much, much further. When Law closed his eyes, he could see a whole financial system that linked together all of the hot new things—a bank, a stock market, a trading company, a new way for the government to get money.

Beauty is something that is hard to debate. Every man thinks his ideal the best.” His eyes raked her hotly, and she felt her internal temperature increase like a kitchen stove overly stocked before being lit. “But the wittiest women rise to the top of this structure, conventional beauty often taking a backseat to a woman possessed of a clever tongue.

Each hand held a shoe and a handful of skirt, the hem of her pale blue polonaise gown raised above the knee, exposing satin ribbons which held up her white stockings. The ribbons were a bold cerise, like her lips, which were pulled wide in a girlish grin—inviting and ripe with unspent kisses—a hot-sweet ring of nubile, innocent fire. High cheeks, pink with natural rouge, gave

Are you okay?” Zayne asked. “Yeah, I’m fine.” I paused. “I did lose my phone, though.” He laughed, and oh man, I loved the sound of his laugh. Deep. Rich. “Jesus, Layla, how many does that make so far this year?” “Five.” I stared at his heavily stocked bookcases, sighing. “Abbot isn’t going to get me another one. He thinks I lose them on purpose. I don’t. They just...unfriend me.

I was exhausted, and even though I knew it’d be my last night in my own bed, I fell asleep right away and didn’t wake up until Mother called me at five-thirty the next morning. Fortunately, it wasn’t as hot as Sunday; a warm rain fell throughout the day. The four of us were wrapped in so many layers of clothes it looked as if we were going off to spend the night in a refrigerator, and all that just so we could take more clothes with us. No Jew in our situation would dare leave the house with a suitcase full of clothes. I was wearing two vests, three pairs of pants, a dress, and over that a skirt, a jacket, a raincoat, two pairs of stockings, heavy shoes, a cap, a scarf and lots more. I was suffocating even before we left the house, but no one bothered to ask me how I felt.

The following Wednesday, the week after our exploits, Jack was on the couch when I looked out at six thirty. He turned off the stock market show when I peered out my door, and Jack requested I join him on the coach. I paused for a moment, not knowing if I was willing, then sat next to him as I had the week before. I was calling him all kinds of dreadful things in my mind when I looked into his eyes, and instead of hot, they were deep murky pools of sad blue. Chapter 3 Bonnie Harrison

I'm talking about your lovely long arms and your perfectly shaped legs... I find I am quite jealous of those stockings for knowing the feel of you, the warmth of you." She shifted, unable to keep still beneath the onslaught of his words. "I'm talking about that corset that hugs you where you are lovely and soft... is it uncomfortable?" She hesitated. "Not usually." "And now?" She heard the knowledge in the question. She nodded once. "It's rather- constricting." He tutted once, and she opened her eyes, instantly meeting his, hot and focused on her. "Poor Pippa. Tell me, with your knowledge of the human body, why do you think that is?" She swallowed, tried for a deep breath. Failed. "It's because my heart is threatening to beat out of my chest." The smile again. "Have you overexerted yourself?" She shook her head. "No." "What, then?" She was not a fool. He was pushing her. Attempting to see how far she would go. She told the truth. "I think it is you." He closed his eyes then, hands fisting again, and pressed his head back against the side of the desk, exposing the long column of his neck and his tightly clenched jaw. Her mouth went dry at the movement, at the way the tendons there bunched and rippled, and she was quite desperate to touch him. When he returned his gaze to hers, there was something wild in those pewter depths... something she was at once consumed and terrified by. "You shouldn't be so quick with the truth," he said. "Why?" "It gives me too much control." "I trust you." "You shouldn't." He leaned forward, bracing his arm against his raised knee. "You are not safe with me." She had never once felt unsafe with him. "I don't think that's correct." He laughed, low and dark, and the sound rippled through her, a wave of pleasure and temptation. "You have no idea what I could do to you, Philippa Marbury. The ways I could touch you. The wonders I could show you. I could ruin you without thought, sink with you into the depths of sin and not once regret it. I could lead you right into temptation and never ever look back." The words stole her breath. She wanted it. Every bit of it.

They have found a house in the stay-away zone, under the barrage balloons south of London. The town, evacuated in ’40, is still “regulated”—still on the Ministry’s list. Roger and Jessica occupy the place illegally, in a defiance they can never measure unless they’re caught. Jessica has brought an old doll, seashells, her aunt’s grip filled with lace knickers and silk stockings. Roger’s managed to scare up a few chickens to nest in the empty garage. Whenever they meet here, one always remembers to bring a fresh flower or two. The nights are filled with explosion and motor transport, and wind that brings them up over the downs a last smack of the sea. Day begins with a hot cup and a cigarette over a little table with a weak leg that Roger has repaired, provisionally, with brown twine. There’s never much talk but touches and looks, smiles together, curses for parting. It is marginal, hungry, chilly—most times they’re too paranoid to risk a fire—but it’s something they want to keep, so much that to keep it they will take on more than propaganda has ever asked them for. They are in love. Fuck the war.

They have found a house in the stay-away zone, under the barrage balloons south of London. The town, evacuated in '40, is still "regulated"—still on the Ministry's list. Roger and Jessica occupy the place illegally, in a defiance they can never measure unless they're caught. Jessica has brought an old doll, seashells, her aunt's grip filled with lace knickers and silk stockings. Roger's managed to scare up a few chickens to nest in the empty garage. Whenever they meet here, one always remembers to bring a fresh flower or two. The nights are filled with explosion and motor transport, and wind that brings them up over the downs and a smack of the sea. Day begins with a hot cup and a cigarette over a little table with a weak leg that Roger has repaired, provisionally, with brown twine. There's never much talk but touches and looks, smiles together, curses for parting. It is marginal, hungry, chilly-most times they're too paranoid to risk a fire—but it's something they want to keep, so much that to keep it, they will take on more than propaganda has ever asked them for. They are in love. Fuck the war.

Zombies don't dress in nice clothes. I'll need to tear up my dress. Oh, and I'll break off one of my heels to get the zombie lurch. I can shred my stockings, muss my hair, a little makeup..." Her face brightened. "I'll let you get back to work. The next time you see me, I'll look amazing." She looked amazing now, blazing as hot and wild as a forest fire. It seemed almost criminal that she would hide all that beauty under zombie rags and makeup. He caught Elias checking her out and his eyes narrowed. Maybe zombie costume wasn't such a bad idea after all.

WHAT DOES IT ALL MEAN? The lessons of market history are clear. Styles and fashions in investors’ evaluations of securities can and often do play a critical role in the pricing of securities. The stock market at times conforms well to the castle-in-the-air theory. For this reason, the game of investing can be extremely dangerous. Another lesson that cries out for attention is that investors should be very wary of purchasing today’s hot “new issue.” Most initial public offerings underperform the stock market as a whole. And if you buy the new issue after it begins trading, usually at a higher price, you are even more certain to lose. Investors would be well advised to treat new issues with a healthy dose of skepticism. Certainly investors in the past have built many castles in the air with IPOs. Remember that the major sellers of the stock of IPOs are the managers of the companies themselves. They try to time their sales to coincide with a peak in the prosperity of their companies or with the height of investor enthusiasm for some current fad. In such cases, the urge to get on the bandwagon—even in high-growth industries—produced a profitless prosperity for investors.

Example: here's a very popular dish I used to serve at a highly regarded two-star joint in New York. I got thirty-two bucks an order for it and could barely keep enough in stock, people liked it so much. Take one fish — a red snapper, striped bass, or dorade — have your fish guy remove gills, guts and scales and wash in cold water. Rub inside and out with kosher salt and crushed black pepper. Jam a clove of garlic, a slice of lemon and a few sprigs of fresh herb — say, rosemary and thyme — into the cavity where the guts used to be. Place on a lightly oiled pan or foil and throw the fish into a very hot oven.

Tender poached egg. Creamy mashed potatoes. And the thick layer of hot, melted cheese! Those are all incredibly delicious, but what takes the cake is the roux! It's been made in a VICHYSSOISE style!" VICHYSSOISE Boiled potatoes, onions, leeks and other ingredients are pureed with cream and soup stock to make this potage. It's often served chilled. Its creation is generally credited to Louis Diat, a French chef at the Ritz Carlton in New York, who first put it on the hotel's menu in 1917. "Amazing! It looks like a thick, heavy dish that would sit in the stomach like lead, but it's so easy to eat!" "The noodles! It's the udon noodles, along with the coriander powder, that makes it feel so much lighter! Coriander is known for its fresh, almost citrusy scent and its mildly spicy bite. It goes exceptionally well with the cumin kneaded into the noodles, each spice working to heighten the other's fragrance. AAAH! It's immensely satisfying!" "I have also included dill, vichyssoise's traditional topping. Dry roasting the dill seeds together with the cumin seeds made a spice mix that gave a strong aroma to the roux." "Hm! Fat noodles in a thick, creamy roux. Eating them is much the same experience as having dipping noodles. What an amazing concept to arrive at from a century-old French soup recipe!

Jax swung his leg over the seat and stood over her. Sarah looked at him now, really saw the whole man. Was it her imagination, or did he look even bigger in the moonlight? More muscled, more domineering? Stronger, sexier, hotter? She shivered. “You cold?” he asked her. “No.” “Come over here for a sec, doll.” She stood stock-still, suddenly afraid. “It’s OK.” He gave her that grin that made her stomach flip. “Before we talk, there’s one thing we need to get out of the way.” “What’s that?” “Come over here and I’ll tell you.” Slowly, she covered the distance between them and stood in front of him. “Tell me what?” “This.” Jax gently took her face in both of his hands, avoiding her bruised cheek, and leaned down. She gasped, then his mouth was on hers, and all thought stopped. The kiss was unlike anything Sarah had ever experienced in her life. His lips were surprisingly soft, and when she balanced herself on his chest, she felt his incredible muscle under her fingertips. The contradiction of hard and soft, of pure animal strength tempered by a tender touch, shocked her, moved her. Sarah felt her legs weaken with lust, and she swayed forward. He moved his hands off her face then, and Jax wrapped his arms around her shaking body. He held her close, held her up. Jax cradled her, and Sarah felt protected and secure for the first time in a long time. Maybe the first time ever. Jax couldn’t believe how it felt to finally touch her the way that he wanted to. She was warm and sweet, and her response was incredible. Total surrender; aching want; hot need. He’d never have guessed that Sarah would give over so completely, and he kissed her over and over again, loving how she tasted. He finally pulled back, fighting with himself to do so. He opened his eyes and saw that hers were still closed. Her mouth was swollen and she trembled against him a bit. He ran his fingers through her curls, brushed her hair back from her gorgeous face. “Open your eyes, baby,” he said, his voice deep and husky. “Look at me.

Sal and Henry return with a gust of warm garden air and I settle down to create miniature roses from sugarpaste using tiny ivory spatulas and crimpers. I will have no antique tester bed crowning my cake, only a posy of flowers: symbols of beauty and growth, each year new-blossoming. I let Henry paint the broken pieces with spinach juice, while I tint my flowers with cochineal and yellow gum. As a pretty device I paint a ladybird on a rose, and think it finer than Sèvres porcelain. At ten o'clock tomorrow, I will marry John Francis at St. Mark's Church, across the square. As Sal and I rehearse our plans for the day, pleasurable anticipation bubbles inside me like fizzing wine. We will return from church for this bride cake in the parlor, then take a simple wedding breakfast of hot buttered rolls, ham, cold chicken, and fruit, on the silver in the dining room. Nan has sent me a Yorkshire Game Pie, so crusted with wedding figures of wheatsheafs and blossoms it truly looks too good to eat. We have invited few guests, for I want no great show, and instead will have bread and beef sent to feed the poor. And at two o'clock, we will leave with Henry for a much anticipated holiday by the sea, at Sandhills, on the southern coast. John Francis has promised Henry he might try sea-bathing, while I have bought stocks of cerulean blue and burnt umber to attempt to catch the sea and sky in watercolor.

The habit of examining her conscience, instilled by the nuns when she was a child, hadn’t left her. Matelda reflected on past hurts done to her and took stock of those she had perpetrated on others. Tuscans might live in the moment, but the past lived in them. Even if that weren’t true, there were reminders tucked in every corner of her hometown. She knew Viareggio and its people as well as she knew her own body; in a sense, they were one. The mood turned grim in the village as the revelry of Carnevale ended and Lent began. The next forty days would be a somber time of reflection, fasting, and penance. Lent had felt like it lasted an eternity when she was a girl. Easter Sunday could not come soon enough. The day of relief. “You cannot have the joy of Easter Sunday without the agony of Good Friday,” her mother reminded them. “No cross, no crown,” she’d say in a dialect only her children understood. The resurrection of the Lord redeemed the village and set the children free. Black sacks were pulled off the statues of the saints. The bare altar was decorated anew with myrtle and daisies. Plain broth for sustenance during the fast was replaced with sweet bread. The scents of butter, orange zest, and honey as Mama kneaded the dough for Easter bread during Holy Week lifted their spirits. The taste of the soft egg bread, braided into loaves served hot from the oven and drenched in honey, meant the sacrifice was over, at least until

So Germany can’t pay France and Britain and France and Britain can’t pay America because the Gold Standard says money = gold and America already has all the gold. But America won’t forgive the loans so Germany starts printing dumpsters full of money just to keep up appearances until one U.S. dollar is worth six hundred and thirty BILLION marks. There’s so much cash, kids are building money forts it is tragic/pimp as hell. Britain does convince America to go easy and lower the interest rates on the loans but in order to do that America has to lower ALL THE INTEREST RATES so everybody back in the U.S. is like “SWEET FREE MONEY BETTER USE IT TO BUY STOCKS” and they just go nuts the whole stock market goes completely bonkers shoe-shine boys are giving out hot tips hobos have stock portfolios and the dudes in charge are TERRIFIED because they know that at this point the market is just running on bullshit and dreams and real soon it’s gonna get to that part in the dream where you’re naked at your tuba recital and you never learned to play the tuba. There are other people who are like “NAW THE MARKET WILL BE GREAT FOREVER PUT ALL YOUR MONEY IN IT” but you know what those people are? WRONG. WRONG LIKE A DOG EATING MAYONNAISE. The market goes down like a clown and a bunch of people lose a bunch of money. It happens on a Tuesday and everybody calls it Black Tuesday and then it happens again on Black Thursday also Black Monday. Everyone is so poor they have even pawned their creativity.

It was an old hunter in camp and the hunter shared tobacco with him and told him of the buffalo and the stands he’d made against them, laid up in a sag on some rise with the dead animals scattered over the grounds and the herd beginning to mill and the riflebarrel so hot the wiping patches sizzled in the bore and the animals by the thousands and tens of thousands and the hides pegged out over actual square miles of ground and the teams of skinners spelling one another around the clock and the shooting and shooting weeks and months till the bore shot slick and the stock shot loose at the tang and their shoulders were yellow and blue to the elbow and the tandem wagons groaned away over the prairie twenty and twenty-two ox teams and the flint hides by the ton and hundred ton and the meat rotting on the ground and the air whining with flies and the buzzards and ravens and the night a horror of snarling and feeding with the wolves half crazed and wallowing in the carrion. I seen Studebaker wagons with six and eight ox teams headed out for the grounds not haulin a thing but lead. Just pure galena. Tons of it. On this ground alone between the Arkansas River and the Concho there was eight million carcasses for that’s how many hides reached the railhead. Two year ago we pulled out from Griffin for a last hunt. We ransacked the country. Six weeks. Finally found a herd of eight animals and we killed them and come in. They’re gone. Ever one of them that God ever made is gone as if they’d never been at all.

Fresh seafood stock made from shrimp and crab... It's hot and spicy- and at the same time, mellow and savory! Visions of lush mountains, cool springs and the vast ocean instantly come to mind! She brought out the very best flavors of each and every ingredient she used! "I started with the fresh fish and veggies you had on hand... ... and then simmered them in a stock I made from seafood trimmings until they were tender. Then I added fresh shrimp and let it simmer... seasoning it with a special blend I made from spices, herbs like thyme and bay leaves, and a base of Worcestershire sauce. I snuck in a dash of soy sauce, too, to tie the Japanese ingredients together with the European spices I used. Overall, I think I managed to make a curry sauce that is mellow enough for children to enjoy and yet flavorful enough for adults to love!" "Yum! Good stuff!" "What a surprise! To take the ingredients we use here every day and to create something out of left field like this!" "You got that right! This is a really delicious dish, no two ways about it. But what's got me confused... ... is why it seems to have hit him way harder than any of us! What on earth is going on?!" This... this dish. It... it tastes just like home! It looks like curry, but it ain't! It's gumbo!" Gumbo is a family dish famously served in the American South along the shores of the Gulf of Mexico. A thick and spicy stew, it's generally served over steamed rice. At first glance, it closely resembles Japan's take on curry... but the gumbo recipe doesn't call for curry powder. Its defining characteristic is that it uses okra as its thickener. *A possible origin for the word "gumbo" is the Bantu word for okra-Ngombu.*

Avoid hot stocks in hot industries. • Distrust diversifications, which usually turn out to be diworseifications. • Long shots almost never pay off. • It’s better to miss the first move in a stock and wait to see if a company’s plans are working out. • People get incredibly valuable fundamental information from their jobs that may not reach the professionals for months or even years. • Separate all stock tips from the tipper, even if the tipper is very smart, very rich, and his or her last tip went up. • Some stock tips, especially from an expert in the field, may turn out to be quite valuable. However, people in the paper industry normally give out tips on drug stocks, and people in the health care field never run out of tips on the coming takeovers in the paper industry. • Invest in simple companies that appear dull, mundane, out of favor, and haven’t caught the fancy of Wall Street.

Sauté, stirring regularly, the butter, onions, garlic, baby leaves, thyme, a pinch of salt and few grinds of pepper, until the onions are translucent. Meanwhile, remove the cord, membranes, and any clots from the placenta. Rinse it under cold water. Quarter it, set three quarters aside for another use, and add the remaining quarter to the sauté. Remove placenta when it is cooked through. Slice thin and set aside. Continue cooking the onions, stirring regularly, until they become brown.Add wine and simmer until the liquid evaporates and the onions lose their form. Add flour. Mix well. With a low flame, cook, stirring regularly, for 5 minutes. Add water, beef, placenta or chicken stock, and sliced placenta. Simmer for 10 minutes. Season with salt and pepper to taste. To serve: preheat broiler. In oven-friendly serving bowls or pot, cover the hot soup with cubed sourdough bread and the bread with grated cheese. Broil until the cheese melts

Barrel shrouds were listed. Barrel shrouds are just pieces of metal that go over the barrel so you don’t accidentally touch the hot part. They became an instantaneous felony too. Collapsible stocks make it so you can adjust your rifle to different-size shooters, that way a tall guy and his short wife can shoot the same gun. Nope. EVIL FEATURE! Pistol grip sounds scary, but it’s just a handle. It’s simply how you hold it. Having your wrist straight or at an angle doesn’t make the weapon any more dangerous. This nonsense has been a running joke in the gun community ever since the ban passed. When U.S. Representative Carolyn McCarthy was asked by a reporter what a barrel shroud was, she replied, “I think, I believe it’s a shoulder thing that goes up.”5 Oh good. I’m glad that thousands of law-abiding Americans unwittingly committed felonies because they had a cosmetic piece of sheet metal on their barrel, which has no bearing whatsoever on crime,

[...]a man and a boy, side by side on a yellow Swedish sofa from the 1950s that the man had bought because it somehow reminded him of a zoot suit, watching the A’s play Baltimore, Rich Harden on the mound working that devious ghost pitch, two pairs of stocking feet, size 11 and size 15, rising from the deck of the coffee table at either end like towers of the Bay Bridge, between the feet the remains in an open pizza box of a bad, cheap, and formerly enormous XL meat lover’s special, sausage, pepperoni, bacon, ground beef, and ham, all of it gone but crumbs and parentheses of crusts left by the boy, brackets for the blankness of his conversation and, for all the man knew, of his thoughts, Titus having said nothing to Archy since Gwen’s departure apart from monosyllables doled out in response to direct yes-or-nos, Do you like baseball? you like pizza? eat meat? pork?, the boy limiting himself whenever possible to a tight little nod, guarding himself at his end of the sofa as if riding on a crowded train with something breakable on his lap, nobody saying anything in the room, the city, or the world except Bill King and Ken Korach calling the plays, the game eventless and yet blessedly slow, player substitutions and deep pitch counts eating up swaths of time during which no one was required to say or to decide anything, to feel what might conceivably be felt, to dread what might be dreaded, the game standing tied at 1 and in theory capable of going on that way forever, or at least until there was not a live arm left in the bullpen, the third-string catcher sent in to pitch the thirty-second inning, batters catnapping slumped against one another on the bench, dead on their feet in the on-deck circle, the stands emptied and echoing, hot dog wrappers rolling like tumbleweeds past the diehards asleep in their seats, inning giving way to inning as the dawn sky glowed blue as the burner on a stove, and busloads of farmhands were brought in under emergency rules to fill out the weary roster, from Sacramento and Stockton and Norfolk, Virginia, entire villages in the Dominican ransacked for the flower of their youth who were loaded into the bellies of C-130s and flown to Oakland to feed the unassuageable appetite of this one game for batsmen and fielders and set-up men, threat after threat giving way to the third out, weak pop flies, called third strikes, inning after inning, week after week, beards growing long, Christmas coming, summer looping back around on itself, wars ending, babies graduating from college, and there’s ball four to load the bases for the 3,211th time, followed by a routine can of corn to left, the commissioner calling in varsity teams and the stars of girls’ softball squads and Little Leaguers, Archy and Titus sustained all that time in their equally infinite silence, nothing between them at all but three feet of sofa;

Mon frère, Claude,' urged Florence, leading me to a youth just like herself in broad shape and countenance. He talked rapidly with Florence, all the while tending a tiny copper saucepan. Then breaking off his talk, he reached for a teaspoon, and with all the worshipfulness of a priest at an altar, Claude tasted the shining stock, his face blank to all but his sense of taste. 'Quintessence,' whispered Florence, sniffing in awe at the rising steam. 'For many days the meat is reduced to create the soul of the sauce.' Then with measured care he reached for a lemon and squeezed in four steady drops. The name of the dish was souffle, as the French write it. I wrote the particulars down, as it was a most magical dish. Who would have guessed that egg whites fraught for a long while could make a dish rise like a cloud? Once it had risen in a hot oven, Claude dressed the souffle with a ring of honeyed quintessence. It quivered on a pretty porcelain plate like a gently steaming puffball.

I guess you’ll have to try to do something with F’s moon now. Presumably it’s dead. Or even try E.” He looked up at it, big in the blue sky. “Well, no. It’s too big. Too heavy.” Two minutes later: “Maybe you can just keep living on the ship, and stock up on whatever you run out of, from here and from E. Terraform F’s moon if you can. Or maybe you can resupply and get to another system entirely. I seem to recall there’s a G star just a few more light-years out.” Long silence. Then: “But you know, I bet they’re all like this one. I mean, they’re either going to be alive or dead, right? If they’ve got water and orbit in the habitable zone, they’ll be alive. Alive and poisonous. I don’t know. Maybe they could be alive and we live with them and the two systems pass each other by. But that doesn’t sound like life, does it? Living things eat. They have immune systems. So that’s going to be a problem, most of the time anyway. Invasive biology. Then on the dead worlds, those’ll be dry, and too cold, or too hot. So they’ll be useless unless they have water, and if they have water they’ll probably be alive. I know

The only garnish for the noodles was sesame and spring onions. The two perfect squares of butter on top were already beginning to lose their shape in the clear broth, their outlines blurring messily. Beneath them floated the crinkled noodles with their strong yellow hue. Dissolved in the soup, the butter formed golden circles on its surface. Rika deliberately passed the noodles through those circles on their way to her mouth. The taste of lye water was a little strong, but they weren't badly cooked, and retained their bite. She sipped the soup. Against the faint chicken base of the stock she could detect the flavor of bonito. The broth was hot but it slipped down easily, lubricating her painfully dry throat. Alone, the cheap butter had an overly milky tang, but in combination with the noodles and the soup, its flavor grew golden and staked its territory, with a kind of violence. A certain depth of flavor began to assert itself, and as the droplets plummeted to the centre of her body, its arc of influence expanded. The back of her nose grew hot, and she reached for the tissue box on the counter. Feeling the moisture flowing, she blew her nose loudly. A film of butter was forming across her insides. The hot broth and the hot noodles were more assertive, more forceful than Makoto's warmth and smell. As she raised them to her mouth alternately, Rika's body regained more and more of its heat and softness. She was already warmer than she had been back in the hotel room.

Blues Elizabeth Alexander, 1962 I am lazy, the laziest girl in the world. I sleep during the day when I want to, ‘til my face is creased and swollen, ‘til my lips are dry and hot. I eat as I please: cookies and milk after lunch, butter and sour cream on my baked potato, foods that slothful people eat, that turn yellow and opaque beneath the skin. Sometimes come dinnertime Sunday I am still in my nightgown, the one with the lace trim listing because I have not mended it. Many days I do not exercise, only consider it, then rub my curdy belly and lie down. Even my poems are lazy. I use syllabics instead of iambs, prefer slant to the gong of full rhyme, write briefly while others go for pages. And yesterday, for example, I did not work at all! I got in my car and I drove to factory outlet stores, purchased stockings and panties and socks with my father’s money. To think, in childhood I missed only one day of school per year. I went to ballet class four days a week at four-forty-five and on Saturdays, beginning always with plie, ending with curtsy. To think, I knew only industry, the industry of my race and of immigrants, the radio tuned always to the station that said, Line up your summer job months in advance. Work hard and do not shame your family, who worked hard to give you what you have. There is no sin but sloth. Burn to a wick and keep moving. I avoided sleep for years, up at night replaying evening news stories about nearby jailbreaks, fat people who ate fried chicken and woke up dead. In sleep I am looking for poems in the shape of open V’s of birds flying in formation, or open arms saying, I forgive you, all.

Fukuoka, more than any other city in Japan, is responsible for ramen's rocket-ship trajectory, and the ensuing shift in Japan's cultural identity abroad. Between Hide-Chan, Ichiran, and Ippudo- three of the biggest ramen chains in the world- they've brought the soup to corners of the globe that still thought ramen meant a bag of dried noodles and a dehydrated spice packet. But while Ichiran and Ippudo are purveyors of classic tonkotsu, undoubtedly the defining ramen of the modern era, Hideto has a decidedly different belief about ramen and its mutability. "There are no boundaries for ramen, no rules," he says. "It's all freestyle." As we talk at his original Hide-Chan location in the Kego area of Fukuoka, a new bowl arrives on the table, a prototype for his borderless ramen philosophy. A coffee filter is filled with katsuobushi, smoked skipjack tuna flakes, and balanced over a bowl with a pair of chopsticks. Hideto pours chicken stock through the filter, which soaks up the katsuobushi and emerges into the bowl as clear as a consommé. He adds rice noodles and sawtooth coriander then slides it over to me. Compared with other Hide-Chan creations, though, this one shows remarkable restraint. While I sip the soup, Hideto pulls out his cell phone and plays a video of him layering hot pork cheeks and cold noodles into a hollowed-out porcelain skull, then dumping a cocktail shaker filled with chili oil, shrimp oil, truffle oil, and dashi over the top. Other creations include spicy arrabbiata ramen with pancetta and roasted tomatoes, foie gras ramen with orange jam and blueberry miso, and black ramen made with bamboo ash dipped into a mix of miso and onions caramelized for forty-five days.

We begin with an onion soup as smoky and fragrant as autumn leaves, with croutons and grated Gruyère and a sprinkle of paprika over the top. She serves and watches me throughout, waiting, perhaps, for me to produce from thin air an even more perfect confection that will cast her effort into the shade. Instead I eat, and talk, and smile, and compliment the chef, and the chink of crockery goes through her head, and she feels slightly dazed, not quite herself. Well, pulque is a mysterious brew, and the punch is liberally spiked with it, courtesy of Yours Truly, of course, in honor of the joyful occasion. As comfort, perhaps, she serves more punch, and the scent of the cloves is like being buried alive, and the taste is like chilies spiced with fire, and she wonders, Will it ever end? The second course is sweet foie gras, sliced on thin toast with quinces and figs. It's the snap that gives this dish its charm, like the snap of correctly tempered chocolate, and the foie gras melts so lingeringly in the mouth, as soft as praline truffle, and it is served with a glass of ice-cold Sauternes that Anouk disdains, but which Rosette sips in a tiny glass no larger than a thimble, and she gives her rare and sunny smile, and signs impatiently for more. The third course is a salmon baked en papillote and served whole, with a béarnaise sauce. Alice complains she is nearly full, but Nico shares his plate with her, feeding her tidbits and laughing at her minuscule appetite. Then comes the pièce de résistance: the goose, long roasted in a hot oven so that the fat has melted from the skin, leaving it crisp and almost caramelized, and the flesh so tender it slips off the bones like a silk stocking from a lady's leg. Around it there are chestnuts and roast potatoes, all cooked and crackling in the golden fat.

Fish at breakfast is sometimes himono (semi-dried fish, intensely flavored and chewy, the Japanese equivalent of a breakfast of kippered herring or smoked salmon) and sometimes a small fillet of rich, well-salted broiled fish. Japanese cooks are expert at cutting and preparing fish with nothing but salt and high heat to produce deep flavor and a variety of textures: a little crispy over here, melting and juicy there. Some of this is technique and some is the result of a turbo-charged supply chain that scoops small, flavorful fish out of the ocean and deposits them on breakfast tables with only the briefest pause at Tsukiji fish market and a salt cure in the kitchen. By now, I've finished my fish and am drinking miso soup. Where you find a bowl of rice, miso shiru is likely lurking somewhere nearby. It is most often just like the soup you've had at the beginning of a sushi meal in the West, with wakame seaweed and bits of tofu, but Iris and I were always excited when our soup bowls were filled with the shells of tiny shijimi clams. Clams and miso are one of those predestined culinary combos- what clams and chorizo are to Spain, clams and miso are to Japan. Shijimi clams are fingernail-sized, and they are eaten for the briny essence they release into the broth, not for what Mario Batali has called "the little bit of snot" in the shell. Miso-clam broth is among the most complex soup bases you'll ever taste, but it comes together in minutes, not the hours of simmering and skimming involved in making European stocks. As Tadashi Ono and Harris Salat explain in their book Japanese Hot Pots, this is because so many fermented Japanese ingredients are, in a sense, already "cooked" through beneficial bacterial and fungal actions. Japanese food has a reputation for crossing the line from subtlety into blandness, but a good miso-clam soup is an umami bomb that begins with dashi made from kombu (kelp) and katsuobushi (bonito flakes) or niboshi (a school of tiny dried sardines), adds rich miso pressed through a strainer for smoothness, and is then enriched with the salty clam essence.

Here is what I would like for you to know: In America, it is traditional to destroy the black body—it is heritage. Enslavement was not merely the antiseptic borrowing of labor—it is not so easy to get a human being to commit their body against its own elemental interest. And so enslavement must be casual wrath and random manglings, the gashing of heads and brains blown out over the river as the body seeks to escape. It must be rape so regular as to be industrial. There is no uplifting way to say this. I have no praise anthems, nor old Negro spirituals. The spirit and soul are the body and brain, which are destructible—that is precisely why they are so precious. And the soul did not escape. The spirit did not steal away on gospel wings. The soul was the body that fed the tobacco, and the spirit was the blood that watered the cotton, and these created the first fruits of the American garden. And the fruits were secured through the bashing of children with stovewood, through hot iron peeling skin away like husk from corn. It had to be blood. It had to be nails driven through tongue and ears pruned away. “Some disobedience,” wrote a Southern mistress. “Much idleness, sullenness, slovenliness…. Used the rod.” It had to be the thrashing of kitchen hands for the crime of churning butter at a leisurely clip. It had to be some woman “chear’d… with thirty lashes a Saturday last and as many more a Tuesday again.” It could only be the employment of carriage whips, tongs, iron pokers, handsaws, stones, paperweights, or whatever might be handy to break the black body, the black family, the black community, the black nation. The bodies were pulverized into stock and marked with insurance. And the bodies were an aspiration, lucrative as Indian land, a veranda, a beautiful wife, or a summer home in the mountains. For the men who needed to believe themselves white, the bodies were the key to a social club, and the right to break the bodies was the mark of civilization. “The two great divisions of society are not the rich and poor, but white and black,” said the great South Carolina senator John C. Calhoun. “And all the former, the poor as well as the rich, belong to the upper class, and are respected and treated as equals.” And there it is—the right to break the black body as the meaning of their sacred equality. And that right has always given them meaning, has always meant that there was someone down in the valley because a mountain is not a mountain if there is nothing below.*

a guitar. A hammock is swung near the table. It is three o'clock in the afternoon of a cloudy day. MARINA, a quiet, grey-haired, little old woman, is sitting at the table knitting a stocking. ASTROFF is walking up and down near her. MARINA. [Pouring some tea into a glass] Take a little tea, my son. ASTROFF. [Takes the glass from her unwillingly] Somehow, I don't seem to want any. MARINA. Then will you have a little vodka instead? ASTROFF. No, I don't drink vodka every day, and besides, it is too hot now. [A pause] Tell me, nurse, how long have we known each other? MARINA. [Thoughtfully] Let me see, how long is it? Lord—help me to remember. You first came here, into our parts—let me think—when was it? Sonia's mother was still alive—it was two winters before she died; that was eleven years ago—[thoughtfully] perhaps more. ASTROFF. Have I changed much since then? MARINA. Oh, yes. You were handsome and young then, and now you are an old man and not handsome any more. You drink, too. ASTROFF. Yes, ten years have made me another man. And why? Because I am overworked. Nurse, I am on my feet from dawn till dusk. I know no rest; at night I tremble under my blankets for fear of being dragged out to visit some one who is sick; I have toiled without repose or a day's freedom since I have known you; could I help growing old? And then, existence is tedious, anyway; it is a senseless, dirty business, this life, and goes heavily. Every one about here is silly, and after living with them for two or three years one grows silly oneself. It is inevitable. [Twisting his moustache] See what a long moustache I have grown. A foolish, long moustache. Yes, I am as silly as the rest, nurse, but not as stupid; no, I have not grown stupid. Thank God, my brain is not addled yet, though my feelings have grown numb. I ask nothing, I need nothing, I love no one, unless it is yourself alone. [He kisses her head] I had a nurse just like you when I was a child. MARINA. Don't you want a bite of something to eat? ASTROFF. No. During the third week of Lent I went to the epidemic at Malitskoi. It was eruptive typhoid. The peasants were all lying side by side in their huts, and the calves and pigs were running about the floor among the sick. Such dirt there was, and smoke! Unspeakable! I slaved among those people all day, not a crumb passed my lips, but when I got home there was still no rest for me; a switchman was carried in from the railroad; I laid him on the operating table and he went and died in my arms under chloroform, and then my feelings that should have been deadened awoke

The captain? Sophia stood staring numbly after him. Had he just said he’d introduce her to the captain? Of someone else was the captain, then who on earth was this man? One thing was clear. Whoever he was, he had her trunks. And he was walking away. Cursing under her breath, Sophia picked up her skirts and trotted after him, dodging boatmen and barrels and coils of tarred rope as she pursued him down the quay. A forest of tall masts loomed overhead, striping the dock with shadow. Breathless, she regained his side just as he neared the dock’s edge. “But…aren’t you Captain Grayson?” “I,” he said, pitching her smaller trunk into a waiting rowboat, “am Mr. Grayson, owner of the Aphrodite and principle investor in her cargo.” The owner. Well, that was some relief. The tavern-keeper must have been confused. The porter deposited her larger truck alongside the first, and Mr. Grayson dismissed him with a word and a coin. He plunked one polished Hessian on the rowboat’s seat and shifted his weight to it, straddling the gap between boat and dock. Hand outstretched, he beckoned her with an impatient twitch of his fingers. “Miss Turner?” Sophia inched closer to the dock’s edge and reached one gloved hand toward his, considering how best to board the bobbing craft without losing her dignity overboard. The moment her fingers grazed his palm, his grin tightened over her hand. He pulled swiftly, wrenching her feet from the dock and a gasp from her throat. A moment of weightlessness-and then she was aboard. Somehow his arm had whipped around her waist, binding her to his solid chest. He released her just as quickly, but a lilt of the rowboat pitched Sophia back into his arms. “Steady there,” he murmured through a small smile. “I have you.” A sudden gust of wind absconded with his hat. He took no notice, but Sophia did. She noticed everything. Never in her life had she felt so acutely aware. Her nerves were draw taut as harp strings, and her senses hummed. The man radiated heat. From exertion, most likely. Or perhaps from a sheer surplus of simmering male vigor. The air around them was cold, but he was hot. And as he held her tight against his chest, Sophia felt that delicious, enticing heat burn through every layer of her clothing-cloak, gown, stays, chemise, petticoat, stockings, drawers-igniting desire in her belly. And sparking a flare of alarm. This was a precarious position indeed. The further her torso melted into his, the more certainly he would detect her secret: the cold, hard bundle of notes and coin lashed beneath her stays. She pushed away from him, dropping onto the seat and crossing her arms over her chest. Behind him, the breeze dropped his hat into a foamy eddy. He still hadn’t noticed its loss. What he noticed was her gesture of modesty, and he gave her a patronizing smile. “Don’t concern yourself, Miss Turner. You’ve nothing in there I haven’t seen before.” Just for that, she would not tell him. Farewell, hat.

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!

Sometimes you lie in a strange room, in a strange person’s home, and you feel yourself bending out of shape. Melting, touching something hot, something that warps you in drastic and probably irreversible ways you won’t get to take stock of until it’s too late. I felt myself just melting in Renée’s room that night.

He and his mama run swamp tours back in the bayou.” Roo flicked ashes into the trampled weeds. “Tourists really like that kind of thing, don’t ask me why. He works construction jobs, too. Mows lawns, cuts trees, takes fishermen out in his boat. Stuff like that.” “Quite a résumé.” “And not bad to look at either.” Roo arched an eyebrow. “Or haven’t you noticed?” “I don’t even know him.” “You don’t have to know him to notice.” Miranda hedged. “Well…sure. I guess he’s kind of cute.” “Cute? Kind of? I’d say that’s the understatement of the century.” “Does he have a girlfriend or something?” As Roo flicked her an inquisitive glance, she added quickly, “He keeps calling me Cher.” Clearly amused, Roo shook her head. “It’s not a name, it’s a…” She thought a minute. “It’s like a nickname…like what you call somebody when you like them. Like ‘hey, love’ or ‘hey, honey’ or ‘hey, darlin’. It’s sort of a Cajun thing.” Miranda felt like a total fool. No wonder Etienne had gotten that look on his face when she’d corrected him about her name. “His dad’s side is Cajun,” Roo explained. “That’s where Etienne gets that great accent.” Miranda’s curiosity was now bordering on fascination. She knew very little about Cajuns--only the few facts Aunt Teeta had given her. Something about the original Acadians being expelled from Novia Scotia in the eighteenth century, and how they’d finally ended up settling all over south Louisiana. And how they’d come to be so well known for their hardy French pioneer stock, tight family bonds, strong faith, and the best food this side of heaven. “Before?” Roo went on. “When he walked by? He was talking to you in French. Well…Cajun French, actually.” “He was?” Miranda wanted to let it go, but the temptation was just too great. “What’d he say?” “He said, ‘Let’s get to know each other.’” A hot flush crept up Miranda’s cheeks. It was the last thing she’d expected to hear, and she was totally flustered. Maybe Roo was making it up, just poking fun at her--after all, she didn’t quite know what to make of Roo. “Oh,” was the only response Miranda could think of.

A burned hand did it. The fractured levee of their resolve having collapsed under the floodwater of their passion, Dominika grasped Nate’s wrist as if she feared he would escape, and led him up the marble staircase to one of the peacock-blue bedrooms. She stood stock-still, her eyes closed, and felt him undress her. Dominika gently pushed Nate onto the bed and showed him No. 47, “Ships passing in the night.” Her breath was hot onto his thigh as she finally quivered and whispered da, and rolled off him, groaning. Nate lost count of how many times Dominika stuttered da, da, da that golden afternoon, her wild hair spread on the pillow, her breasts heaving, her arms hugging herself to stop the convulsions.

p2 I'd seen a photo of the actual red and white checked notebook that was Anne [Frank]'s first diary. I longed to own a similar notebook. Stationery was pretty dire back in the late fifties and early sixties. There was no such thing as Paperchase. I walked round and round the stationery counter in Woolworths and spent most of my pocket money on notebooks, but they weren't strong on variety. You could have shiny red sixpenny notebooks, lined inside, with strange maths details about rods and poles and perches on the back. (I never found out what they were!) Then you could have shiny blue sixpenny notebooks. That was your lot. I was enchanted to read in Dodie Smith's novel I Capture The Castle that the heroine, Cassandra, was writing her diary in a similar sixpenny notebook. She eventually progressed to a shilling notebook. My Woolworths rarely stocked such expensive luxuries. Then, two thirds of the way through the book, Cassandra is given a two-guinea red leather manuscript book. I lusted after that fictional notebook for years. I told my mother, Biddy. She rolled her eyes. It could have cost two hundred guineas - both were way out of our league... My dad, Harry, was a civil servant. One of the few perks of his job was that he had an unlimited illegal supply of notepads watermarked SO - Stationery Office. I'd drawn on these pads for years, I'd scribbled stories, I'd written letters. They were serviceable but unexciting: thin cream paper unreliably bound with glue at the top. You couldn't write a journal with these notepads; it would fall apart in days... My spelling wasn't too hot. It still isn't. Thank goodness for the spellcheck on my computer!

We find stories more convincing than statistics. Academic studies tell us that value stocks—those shares that are cheap based on market yardsticks like price-earnings ratios and dividend yield—outperform growth stocks, despite the latter’s rapidly increasing earnings and sales. But academic studies are no competition for a good story: We are still drawn to hot growth companies with their slick innovations and adoring customers.

For the sauce 4 tablespoons olive oil 2 cloves garlic, chopped 2 medium onions, sliced thinly 3 sweet bell peppers (a combination of red, green, and/or yellow), thinly sliced and slices cut in half 1⁄2 teaspoon hot pepper, seeded and finely chopped Salt and freshly ground black pepper 2 green onions, thinly sliced on the diagonal 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme 2 tablespoons cilantro, chopped 3–4 tomatoes, chopped 1⁄2 cup white wine (approx.) For the fish 2 limes 2 1⁄2–3 pounds dorado or other fish fillets 1 cup flour Salt and freshly ground black pepper 2 tablespoons butter 2 tablespoons olive oil 2 cloves garlic, thickly sliced 1. To make the sauce: In a large, heavy pan with a lid, heat the olive oil. Add the garlic and onions and cook gently over medium heat, stirring frequently, until the onions are meltingly soft and translucent (but not brown), about 10 minutes. 2. Add the sweet and hot peppers, and cook about 10 minutes more, stirring occasionally. Season with salt and pepper and add green onions, thyme, cilantro, and tomatoes. Cover and cook until the sauce has thickened a bit, about 10 minutes. 3. Add the white wine and simmer a bit longer for the flavors to blend. Taste and adjust seasoning, adding a bit more wine, stock, or water if the sauce seems too thick. Keep warm over low heat. 4. Meanwhile, squeeze the limes over the fish, and rub with the pith. Season the flour with salt and pepper and dredge the fillets in the mixture. 5. In a large skillet, heat the butter and oil. Add the sliced garlic cloves and allow them to sauté for about 5 minutes over low heat. 6. Remove the garlic and raise the heat to medium. Sauté the dorado fillets, about 4 minutes per side (if thick), turning only once. Fish is done when it just flakes. Serve with rice and the warm tomato sauce. Serves 6

He ran his hands over her, discovering she was still wearing garters and silk stockings. With a smoothness that left her gasping, Cam disappeared beneath the covers, his broad shoulders tenting the layers of linen, wool and velvet. Amelia tried to struggle to a sitting position but fell back with a whimper as she felt his mouth against the soft skin inside her thigh. He untied the garter, letting it fall away, and began to roll the stocking down her leg with torturous slowness, his lips following the path of furling silk. His tongue ventured into the hollow behind her knee … glided over the clenched muscle of her calf … the delicate side of her ankle. The silk was gently tugged away from her clenched toes. It took fierce concentration not to cry out as she felt his hot, wet mouth closing over her toes, one at a time, sucking and stroking while her ticklish foot jerked in response.

She soaked, washed, and trimmed three artichokes, baby purple Romagnas, which would sadly lose their beautiful hue once they hit hot water, then washed and peeled a bunch of pencil-thin asparagus. She pulled out several small zucchini and sliced them into translucent moons. She washed three leeks, slicing them down their centers and peeling back each layer, carefully rinsing away any sand, then chopped the white, light green, and some of the darker parts into a fine dice. She shelled a couple handfuls of spring peas, collecting them in a ceramic bowl. She chopped a bulb of fennel and julienned one more, then washed and spun the fronds. She washed the basil and mint and spun them dry. Last, she chopped the shallots. With the vegetables prepped, she started on the risotto, the base layer for the torta a strati alla primavera, or spring layer cake, she'd been finessing since her arrival, and which she hoped would become Dia's dish. She'd make a total of six 'torte': three artichoke and three asparagus. The trick was getting the risotto to the perfect consistency, which was considerably less creamy than usual. It had to be firm enough to keep its shape and support the layers that would be placed on top of it, but not gummy, the kiss of death for any risotto. She started with a 'soffritto' of shallot, fennel, and leek, adding Carnaroli rice, which she preferred to arborio, pinot grigio, and, when the wine had plumped the rice, spring-vegetable stock, one ladle at a time. Once the risotto had absorbed all the liquid and cooked sufficiently, she divided it into six single-serving crescent molds, placed the molds in a glass baking dish, and popped them all in the oven, which made the risotto the consistency of a soft Rice Krispies treat. Keeping the molds in place, she added the next layer, steamed asparagus in one version, artichoke in the other. A layer of basil and crushed pignoli pesto followed, then the zucchini rounds, flash-sauteed, and the fennel matchsticks, cooked until soft, and finally, the spring-pea puree. She carefully removed the first mold and was rewarded with a near-perfect crescent tower, which she drizzled with red-pepper coulis. Finally, she placed a dollop of chilled basil-mint 'sformato' alongside the crescent and radiated mint leaves around the 'sformato' so that it looked like a sun. The sun and the moon, 'sole e luna,' all anyone could hope for.

According to the media and other stock market "experts," the equities bull is forever hiding just around that next corner on Wall Street. But millions of investors who listened to the experts back in 1998-2001 about "the New Economy" get hammered in the stock market and are still trying to get back to even. The smart investor looks for opportunities to acquire value on the cheap, with one eye out for a dynamic change in the offing that might make that investment even more valuable.

Avoid “Hot” Stocks If it’s so hot, why is someone sharing the information? Someone big is probably trying to sell into the rise.

Back then she used to hide from her mother in the secret space just to worry her, but now she stocked it with magazines, paperback romances and sweets. Lots and lots of sweets. Moonpies and pecan rolls, Chick-O-Sticks and Cow Tales, Caramel Creams and Squirrel Nut Zippers, Red Hots and Bit-O-Honey, boxes upon boxes of Little Debbie snack cakes. The space had a comforting smell to it, like Halloween, like sugar and chocolate and crisp plastic wrappers.

Will you be traveling there again? To Istanbul and Arabia and the places where they follow the Koran?" "I hope so," he said, laying aside the golden book very carefully. "The air is so hot there, warm and fragrant, the sky so blue, and the food tastes like nothing here. They have olives and dates and soft cheeses. I think you would like it, my Séraphine. You could dress in pink and gold and mahogany and lounge on silken pillows, listening to strange music. I'd buy you a little monkey with a vest and a hat to make you laugh and I'd sit and watch you and feed you juicy grapes." She smiled sadly and drew off her stays. "And how would we get there, Val?" "I'd hire a ship," he said taking a sip of his red wine. "No, I'd buy a ship- one of our very own. It'll have blue sails and a flag with a rooster on it. We'll take your mongrel and Mehmed and all his cats and set sail with fifty strong men. During the day we'll sit on deck and watch for mermaids and monsters in the waves, and at night we'll stare at the stars and then I'll make love to you until dawn." "And after far Arabia?" she whispered as she drew off her chemise and stood nude save for her stockings and shoes. "What then?" His smile faded and he looked very grave as she took off her shoes and stockings. "Why, Séraphine, then we would journey on to Egypt or India or China or indeed wherever else you please. Or even come round about here, back to foggy, bustling London, where, if nothing else, the pies and sausages are quite good, if that was what you wished. Just as long as I were with you and you with me, my sweet Séraphine.

ASHA’S FRIED CHICKEN Ingredients*: 1 plump whole chicken seasoning salt (Johnny’s Seasoning Salt is my favorite) garlic powder onion powder coarse-ground pepper hot sauce all-purpose flour vegetable oil Directions: Step 1: Place your whole chicken on a cutting board for butchering. Remove the backbone (discard or save for stock) and separate the thighs, wings, and legs, and split the breast. Cut the breast in half again to create four equal-size pieces that will cook more closely in time with the rest of the chicken. You should now have ten similarly sized portions. Rinse the pieces, transfer to a clean surface, and pat dry. Step 2: Lay the chicken out and sprinkle lightly on both sides with the Johnny’s seasoning salt, garlic powder, onion powder, and pepper. Place the meat into a shallow bowl and dash all over with hot sauce. Use a small amount for a light zing or add more for a spicier result. Toss until evenly coated and place the chicken in the refrigerator for at least 30 minutes. This is a good time to disinfect your cooking surfaces and prep your side dishes. Step 3: Remove the chicken from the refrigerator. Add flour to a double paper bag and shake two pieces at a time until well coated. Set aside the chicken on a clean surface. Step 4: Heat an inch of vegetable oil in a pan with high sides to 350°F (175°C) or until a pinch of flour sizzles when tossed on the surface. Give each piece another dip into the flour before gently laying them into the pan. Avoid overcrowding, as this will lower the heat of the oil and create soggy chicken. Fry on both sides until brown or for about 15 minutes. Step 5: Remove and allow to drain on paper towels. Internal temperature should be at least 165°F (75°C) with no pink flesh remaining near the bone. Serve right away for a hot and crispy bird.

America built roads, schools, and factories. Electrification of those factories and modern assembly-line methods created a boom in manufacturing production. Capital became plentiful as banks loosened the reins on credit to keep up with the growth. The stock market shot up. New money in the marketplace, coupled with a white-hot economy, spurred innovation and consumer spending. Wages of working Americans grew, and the onset of installment buying allowed them to purchase more for their families. The 1920s marked a consumer goods revolution—electric toasters, irons, phonographs, radios, plumbing fixtures, and automobiles.

When institutions own a hot stock in a trendy industry, they usually have heard of it by word of mouth rather than through original research—and they go on to talk it up with three times as many colleagues as the owners of less exciting stocks do. No wonder “everybody” often seems to be talking about the same stock.

It is fair to say the attendees of the carnival-like conference just outside Miami took little note of McNabb’s consternation. Investors have in recent years been able to buy niche, “thematic” ETFs that purport to benefit from—deep breath—the global obesity epidemic; online gaming; the rise of millennials; the whiskey industry; robotics; artificial intelligence; clean energy; solar energy; autonomous driving; uranium mining; better female board representation; cloud computing; genomics technology; social media; marijuana farming; toll roads in the developing world; water purification; reverse-weighted US stocks; health and fitness; organic food; elderly care; lithium batteries; drones; and cybersecurity. There was even briefly an ETF that invested in the stocks of companies exposed to the ETF industry. Some of these more experimental funds gain traction, but many languish and are eventually liquidated, the money recycled into the latest hot fad.

FERNANDO IS NO APOLOGIST FOR the investment industry, arguing that despite huge strides over the past two decades there are still many mediocre money managers who spend too much time and money chasing the latest hot idea. As a result, retail investors often “get taken for a ride,” she concedes. But she worries that the now-indiscriminate shift into passive investment strategies is eroding the central role that financial markets play in the economy, with money blindly shoveled into stocks according to their size, rather than their prospects. “The stock market is supposed to be a capital allocation machine. But by investing passively you are just putting money into the past winners, rather than the future winners,” she argues. In other words, beyond the impact on markets or other investors, is the growth of index investing having a deleterious impact on economic dynamism?

No, it's cutlass fish hot pot tonight. Just as tasty as making it with hamo eel, I reckon." Koishi's eyes lit up. "Phew. There's the dad I know! That really will go well with a cup of sake." "I picked the fish up from the market in Oita," said Nagare, retrieving the styrofoam box from the fridge. "It's a special brand--- Kunisaki Gintachi. I figured we could use it the same way we use hamo eel here in Kyoto, so I really stocked up." "Fewer bones then hamo too," said Koishi as she carefully wiped the counter down. "It'll be less of a pain to cook.

Beef & Butternut Squash Stew 6 Servings   Ingredients: 2 tablespoons olive or vegetable oil 1 pound beef stew meat, cut into 1-inch cubes 1/4 cup of flour 3 carrots, chopped 1 onion, coarsely chopped 2 cloves garlic, minced 4 cups beef stock 1 (14.5-ounce) can whole tomatoes, crushed with your hands or a potato masher 1 tablespoon Worcestershire sauce (optional) 2 bay leaves 1 teaspoon dried thyme 1 small butternut squash, peeled and cut into 1-inch cubes 1 cup frozen or canned peas 1 teaspoon salt and, plus extra 1/2 teaspoon pepper, plus extra   Directions: 1. Preheat oven to 325 degrees F. 2. Heat oil over medium-high heat in a Dutch oven, or large skillet. While the oil is heating, blot the beef cubes with a paper towel to remove the moisture (this will allow them to get nice and brown in the pan). Next, season the beef cubes with 1 teaspoon of salt, and 1/2 teaspoon of pepper. Toss the seasoned beef cubes with the flour, and then brown the beef in the hot oil. 3. Remove the browned beef from the pot with a slotted spoon, and set aside on a plate. In the same pot, cook the carrots, onion and garlic over medium heat until they have a little color (about 10 minutes,) 4. If you used a Dutch oven to brown the meat and vegetables, go ahead and return the beef to the Dutch oven and toss with the vegetables. If you browned the meat and vegetables skillet, transfer everything to an oven-proof pot or casserole dish. 5. Add the beef stock, crushed tomatoes, Worcestershire sauce, bay leaves and thyme to the pot. Cover tightly and put into the oven for 90 minutes. 6. Remove from the oven and add the butternut squash. You will want the meat and vegetables to be submerged in liquid, so add a little more water or stock to the pot if needed. Give everything a stir, and cover, this time leaving the lid slightly ajar so that the steam can escape. Return to the oven for another 60 minutes, or until beef and squash are tender. 7. Remove from the oven and stir the peas into the hot stew. Allow the stew to cool for about 15 minutes before serving. Add salt and pepper, to taste.

The man who buys a stock solely because of its seemingly bargain price is like a farmer with a thermometer but no almanac who thinks a hot day in autumn must be time to plant spring crops.

PORTUGUESE KALE SOUP Feeds 6 to 8 This hearty soup is sometimes called Portuguese penicillin in the New England Portuguese community. I can see why. With this much goodness in it—Spanish chorizo, bacon, beans, and fresh kale—you have to feel good after a bowl of this soup. It’s meaty and delicious. In the middle of the winter, this soup satisfies. 1 tablespoon extra-virgin olive oil 1 pound fresh Mexican chorizo, sliced 4 thick slices bacon, diced 2 medium onions, peeled and diced 2 cloves garlic, peeled and minced 1 tablespoon chopped fresh oregano 2 large sweet potatoes, peeled and chopped 2 cups chicken stock (if you’re using boxed stock, make sure it’s gluten-free) One 15-ounce can cannellini beans, drained and rinsed 1 pound Lacinato kale, leaves stripped from the stems and cut into chiffonade Kosher salt and freshly ground black pepper Cook the chorizo and bacon. Set a Dutch oven over medium-high heat. Pour in the oil. When the oil is hot, add the chorizo and bacon. Cook, stirring frequently, until the meat is crisp, about 5 minutes. Remove it from the oil. Cook the aromatics. Turn down the heat to medium. Add the onions and garlic to the hot oil. Cook, stirring occasionally, until the onions are soft and translucent, about 7 minutes. Stir in the oregano and cook until the scent is released, about 1 minute. Cook the sweet potato. Throw the sweet potatoes into the Dutch oven and cover them with the stock. Simmer until the potato is just tender to a knife, about 15 minutes. Blend part of the soup. Pour one-third of the soup into a blender. Cover well. Remember the soup will be hot, so take care. Puree the soup. Pour it into a bowl. Continue with another third of the soup. Pour the pureed soup back into the Dutch oven. Finish the soup. Add the cooked chorizo and bacon to the soup, along with the cannellini beans. Heat the soup over medium heat. Add the kale. Cook, stirring occasionally, until the kale is wilted, about 3 minutes. Season with salt and pepper. Feel like playing? The sweet potato adds a tiny bit of sweetness to the soup, adding complexity to the taste. But if you wish, you could use russet potatoes instead.

Some lead by example, like Rand Fishkin of Moz (formerly SEOmoz), who says his goal is to create a hundred new millionaires — then issued additional stock grants for every Moz employee as a part of the Series B funding, directly out of his personal holdings, to ensure that a financing round wouldn’t be dilutive.

too. To Anna’s surprise, before either drinking or diving into his meal, the earl paused to wrench off his boots and stockings. “I have it on good authority extreme heat is dangerous and one shouldn’t wear clothes unnecessarily, or so my footmen tell me when I catch them only half liveried.” He sipped at his wine, hiding what had to be a smile. “I did not precisely tell them that, though it’s probably good advice.” “So are you wearing drawers and petticoats?” the earl asked, waggling his eyebrows. “No more champagne for you, if only two sips make you lost to all propriety.” “You’re not wearing them,” he concluded, making himself a sandwich. “Sensible of you, as it seems even more oppressively hot today than yesterday.

She thrust the pink box she was holding into Mr. Rutherford’s hands before she opened up her reticule and pulled out a fistful of coins. Counting them out very precisely, she stopped counting when she reached three dollars, sixty-two cents. Handing Mr. Rutherford the coins, she then took back the pink box, completely ignoring the scowl Mr. Rutherford was now sending her. “This is not the amount of money I quoted you for the skates, Miss . . . ?” “Miss Griswold,” Permilia supplied as she opened up the box and began rummaging through the thin paper that covered her skates. Mr. Rutherford’s brows drew together. “Surely you’re not related to Mr. George Griswold, are you?” “He’s my father,” Permilia returned before she frowned and lifted out what appeared to be some type of printed form, one that had a small pencil attached to it with a maroon ribbon. “What is this?” Mr. Rutherford returned the frown, looking as if he wanted to discuss something besides the form Permilia was now waving his way, but he finally relented—although he did so with a somewhat heavy sigh. “It’s a survey, and I would be ever so grateful if you and Miss Radcliff would take a few moments to fill it out, returning it after you’re done to a member of my staff, many of whom can be found offering hot chocolate for a mere five cents at a stand we’ve erected by the side of the lake. I’m trying to determine which styles of skates my customers prefer, and after I’m armed with that information, I’ll be better prepared to stock my store next year with the best possible products.” “Far be it from me to point out the obvious, Mr. Rutherford, but one has to wonder about your audacity,” Permilia said. “It’s confounding to me that you’re so successful in business, especially since not only are you overcharging your customers for the skates today, you also expect those very customers to extend you a service by taking time out of their day to fill out a survey for you. And then, to top matters off nicely, instead of extending those customers a free cup of hot chocolate for their time and effort, you’re charging them for that as well.” “I’m a businessman, Miss Griswold—as is your father, if I need remind you. I’m sure he’d understand exactly what my strategy is here today, as well as agree with that strategy.” Permilia stuck her nose into the air. “You may very well be right, Mr. Rutherford, but . . .” She thrust the box back into his hands. “Since I’m unwilling to pay more than I’ve already given you for these skates, I’ll take my money back, if you please.” “Don’t be ridiculous,” Mr. Rutherford said, thrusting the box right back at Permilia. “Now, if the two of you will excuse me, I have other customers to attend to.” With that, he sent Wilhelmina a nod, scowled at Permilia, and strode through the snow back to his cash register.

the best financial plan has nothing to do with what the markets are doing, nothing to do with what your real estate agent is telling you, nothing to do with the hot stock your brother-in-law told you about. It has everything to do with what’s most important to you.

A player who made a layup was no more likely to shoot from distance than a player who just missed a layup. Layups are easy and shouldn’t give the player a strong sense of being hot. But a player is much more likely to try a long shot after a three-point basket than after a three-point miss. In other words, the hot hand might “cancel itself out”—players, believing themselves to be hot, get overconfident and take shots they shouldn’t. The nature of the analogous phenomenon in stock investment is left as an exercise for the reader.

They grew some of their own vegetables, but Semple was never in eighteen years allowed out into the truck gardens. Instead, he watched out the north window of the violent ward through the thick cyclone mesh and felt himself out there, going down the rows of corn, cutting suckers or tugging up the dark-leafed weeds, feeling the strain low in his back and hearing the dry rustle of stalks in the July wind; the sun reddening his neck and rills of sweat cutting lines through the dust on his cheeks; bent over, his hands green stained and sore, blistered and cut from the weeds and the sharp-edged corn plant leaves; feet hot and swollen in state-issue shoes cracked and dirty; but smelling it, the corn, the dirt, the hand-mashed weeds, the sticky white milk gumming and clotting his fingers; the smell on cloudy days when everything was heavy with the expectancy of rain and sullen with the summer heat, the smell denser then, making him straighten up, his nose high, waiting for it, for something, a man in silhouette against the background of corn, like all the other men in cornfields and gardens and on farms, even the men in cities between the buildings on crowded streets lifting their noses to the heavy clouds and feeling the expectancy of the rain, waiting for the first thick drops to sound against the corn, to strike his face. And then the gallop home through sheets of rain, ducking into doorways, newspapers over heads, laughter coming up out of the heart at this common happening, and men together, in doorways, cafeterias, kitchens, barns, tractor sheds, or even in the lee of haystacks, looking at each other happily with wet red faces because it was raining hard. Loving it and feeling joy from such a thing. He stood at the window and made it happen, even under a blue sky. And would, early in his eighteen years, turn front eh window expressing how he felt in snapping wild-eyed growls and grunts, his hands jerking out of control and his legs falling out from under him, thrashing between the beds, bumping along the floors, his contorted face frightening the other madmen into shrieks and fits and dribbles; happy, so happy inside that it all burst in one white hot uncontrollable surge; the two white-coated attendants coming with their stockings full of powdered soap rolled into fists to club him without marking him, knocking him into enough submission that they could drag him twitching still across the open floor and out to the restraining sheets.

They grew some of their own vegetables, but Semple was never in eighteen years allowed out into the truck gardens. Instead, he watched out the north window of the violent ward through the thick cyclone mesh and felt himself out there, going down the rows of corn, cutting suckers or tugging up the dark-leafed weeds, feeling the strain low in his back and hearing the dry rustle of stalks in the July wind; the sun reddening his neck and rills of sweat cutting lines through the dust on his cheeks; bent over, his hands green stained and sore, blistered and cut from the weeds and the sharp-edged corn plant leaves; feet hot and swollen in state-issue shoes cracked and dirty; but smelling it, the corn, the dirt, the hand-mashed weeds, the sticky white milk gumming and clotting his fingers; the smell on cloudy days when everything was heavy with the expectancy of rain and sullen with the summer heat, the smell denser then, making him straighten up, his nose high, waiting for it, for something, a man in silhouette against the background of corn, like all the other men in cornfields and gardens and on farms, even the men in cities between the buildings on crowded streets lifting their noses to the heavy clouds and feeling the expectancy of the rain, waiting for the first thick drops to sound against the corn, to strike his face. And then the gallop home through sheets of rain, ducking into doorways, newspapers over heads, laughter coming up out of the heart at this common happening, and men together, in doorways, cafeterias, kitchens, barns, tractor sheds, or even in the lee of haystacks, looking at each other happily with wet red faces because it was raining hard. Loving it and feeling joy from such a thing. He stood at the window and made it happen, even under a blue sky. And would, early in his eighteen years, turn from the window expressing how he felt in snapping wild-eyed growls and grunts, his hands jerking out of control and his legs falling out from under him, thrashing between the beds, bumping along the floors, his contorted face frightening the other madmen into shrieks and fits and dribbles; happy, so happy inside that it all burst in one white hot uncontrollable surge; the two white-coated attendants coming with their stockings full of powdered soap rolled into fists to club him without marking him, knocking him into enough submission that they could drag him twitching still across the open floor and out to the restraining sheets.

He went around the float, then stopped. “What are you doing?” Crouched on the porch, she held a broom like a baseball bat, bottom side up, then slowly lowered it. “I wasn’t sure it was you.” “And you thought to do in whoever it was with a broom?” “I didn’t have anything else.” Rolling his eyes, he snatched the broom from her hand and tossed it to the ground. “Go to bed, Georgie. I’ll do this.” “No, no. I need to come.” She rubbed an eye with her fist, looking like the child she’d dressed to be. “I mean it.” He turned her toward the door. “Go on.” She locked her knees. “I’m going with you, Luke.” His eyes had long since adjusted to the dark, but even still he squinted. “Are you wearing a nightcap?” Straightening the stocking on her head, she circled round him, then climbed up into the float. She might think she wore a clever disguise, but no boy he’d ever seen moved like that. He slammed his eyes shut. The woman was crazy as popcorn on a hot skillet.

In the movie Dumb and Dumber, Jim Carrey’s character, Lloyd, asks the love of his life what his chances are of making her love him, too. “Not good,” replies Mary Swanson. “Not good like one out of a hundred?” asks Lloyd haltingly. Mary answers, “I’d say more like one out of a million.” Exclaims Lloyd: “So you’re telling me there’s a chance? Yeah!” It’s no different when you buy a stock or a mutual fund: Your expectation of scoring a big gain will typically elbow aside your ability to evaluate how likely you are to earn it. That means your brain will tend to get you into trouble whenever you’re confronted with an opportunity to buy an investment with a hot—but probably unsustainable—return.

Beneath these annual rhythms, the aseasonal fulfillment of American desires continued unabated. For hour after hour, we received, stocked, restocked, and picked: frozen guava juice in barrels, destined for a Dr. Smoothie bottling plant; cans of refrigerated peanut butter paste, imported from Argentina to fill M&M’s and Clif Bars; pallets stacked with rolls of X-ray film for local hospitals; and thousands and thousands of freshly baked King’s Hawaiian buns, trucked in hot from Torrance—a thermal disruption for which Americold charges extra. “We need to bring it down slowly to keep the moisture in the product. Bread will crystallize if it’s cooled too fast,” explained Espinoza. “People think it’s so fresh and soft,” said Carlos. “I tell them it’s been in here for months, and they don’t believe me.

The brain forms expectations about patterns,” explains Huettel, “because events in nature often do follow regular patterns: When lightning flashes, thunder follows. By rapidly identifying these regularities, the brain makes efficient use of its limited resources. The brain can expect a reward even before it is delivered.” But, he adds, “the downside to this process is that in our modern world, many events don’t follow the natural physical laws that our brains evolved to interpret. The patterns our modern brains identify are often illusory, as when a gambler bets on ‘hot’ dice or an investor bets on a ‘hot stock.

There once was a town. It was a quaint little town, in a quiet valley, where life moved at the pace of snails and the only road in was the only way out, too. There was a candy store that sold the sweetest honey taffy you ever tasted, and a garden store that grew exotic, beautiful blooms year-round. The local café was named after a possum that tormented its owner for years, and the chef there made the best honey French toast in the Northeast. There was a bar where the bartender always knew your name, and always served your burgers slightly burnt, though the local hot sauce always disguised the taste. If you wanted to stay the weekend, you could check-in at the new bed-and-breakfast in town--- just as soon as its renovations were finished, and just a pleasant hike up Honeybee Trail was a waterfall there, rumor had it, if you made a wish underneath it, the wish would come true. There was a drugstore, a grocer, a jewelry store that was open only when Mercury was in of retrograde--- And, oh, there was a bookstore. It was tucked into an unassuming corner of an old brick building fitted with a labyrinthine maze of shelves stocked with hundreds of books. In the back corner was a reading space with a fireplace, and chairs so cozy you could sink into them for hours while you read. The rafters were filled with glass chimes that, when the sunlight came in through the top windows, would send dapples of colors flooding across the stacks of books, painting them in rainbows. A family of starlings roosted in the eaves, and sang different songs every morning, in time with the tolls of the clock tower. The town was quiet in that cozy, sleepy way that if you closed your eyes, you could almost hear the valley breathe as wind crept through it, between the buildings, and was sighed out again.

I didn’t have a specific place where my Perfect Day would occur. I just knew it would be somewhere that it got cold. I wanted to be wearing a cozy sweater and warm jacket. It didn’t need to be freezing, but I imagined the weather would be chilly enough to make my cheeks red. I’d be in a small town. The kind of town where people knew you. Where you’d walk past a store and the owner would pop their head out the door trying to lure you inside to see the latest jewelry they got in stock, or to try a new recipe they were testing. At some point, I’d get a hot chocolate with lots of marshmallows, using the heat from the cup to keep my hands warm. I’d walk down a street lined with twinkly lights and garlands draped between lampposts. Everyone I walked past would say hello. When it got just cold enough, that’s when I’d walk past the bookshop. It would smell like cider inside and sure enough, there would be a little beverage cart near the door with cups and a cheery sign that would read help yourself. I’d switch out my hot chocolate for a cider and wander around the store. It would be large but full of books and leather chairs and maybe even a cat lounging on some shelves. Every book I wanted to buy would be in stock and I’d find a few more that I hadn’t even known I wanted. But the thing that made it the Perfect Day would be that when I went to check out, the salesperson would recognize me. It’s you, they’d say, and then point to a shelf where my book was prominently displayed. Would you mind signing some copies? they’d ask. We’re big fans of your work. That, I think, would truly be the Perfect Day.

Sometimes you lie in a strange room, in a strange person’s home, and you feel yourself bending out of shape. Melting, touching something hot, something that warps you in drastic and probably irreversible ways you won’t get to take stock of until it’s too late.

From a psychological point of view, the POD occurs when a hot-stock high-flyer breaks down severely, at which point it is able to bring in investors who missed the prior big price run and see the stock as “cheap.” This sets off a very rapid price advance back up to the highs and the left side of the POD that is quite simply unsustainable. At that point, everyone who is going to buy the stock has, and the sellers who hit the stock at the left side peak of the POD can now finish distributing their stock. With fewer “suckers” left to buy it, the stock then breaks down in rapid fashion and in most cases to new lows.

Another lesson that cries out for attention is that investors should be very wary of purchasing today’s hot “new issue.” Most initial public offerings underperform the stock market as a whole. And if you buy the new issue after it begins trading, usually at a higher price, you are even more certain to lose.

RIOJAN CAPARRONES STEW Fry sliced chorizo and chopped onion and garlic in olive oil until soft. Add pimentón (hot Spanish smoked paprika) and red chili flakes and continue frying. Add chopped fresh tomatoes, water, vegetable stock, canned chopped tomatoes, and tomato paste. Bring to a boil, then simmer covered. Add chopped parsley and white beans (cannellini or navy) and continue simmering until thickened, somewhere between the consistency of a soup and a

GYOZA IN ORANGE-BASIL BROTH FOR THE FILLING: 1 pound flor de calabaza 2 pounds shrimp, peeled and deveined 1/2 pound portobello mushrooms, chopped 1/2 pound shiitake mushrooms, chopped 2 red onions, chopped 6 cloves garlic 2 tablespoons ginger 2 tablespoons sesame oil FOR THE BROTH: 12 cups veggie stock 4 tablespoons ginger 1/2 cup packed basil leaves 2 tablespoons sesame oil 2 tablespoons sriracha hot sauce 2 tablespoons rice wine vinegar