Infused Water Quotes

It enclosed us in its laceries as we watched the moon spill across the Atlantic like wine from an overturned glass. With the light all around us, we felt secret in that moon-infused water like pearls forming in the soft tissues of oysters.

She discovers that it is possible to cry all day and all night. That there are many different ways to cry: the sudden outpouring of tears, the deep, racking sobs, the soundless and endless leaking of water from the eyes. That sore skin around the eyes may be treated with oil infused with a tincture of eyebright and chamomile. That it is possible to comfort your daughters with assurances about places in Heaven and eternal joy and how they may all be reunited after death and how he will be waiting for them, while not believing any of it. That people don’t always know what to say to a woman whose child has died. That some will cross the street to avoid her merely because of this. That people not considered to be good friends will come, without warning, to the fore, will leave bread and cakes on your sill, will say a kind and apt word to you after church, will ruffle Judith’s hair and pinch her wan cheek.

I explained to him - as I withdrew the cup, ripped open the sachet and dunked the tea bag - that tea was an infusion, which meant that it was vital for the water to be actually boiling when it came into contact with the leaves. He looked at me furiously... I had behaved like this many times before: taking Canute's stance in the path of the great surge of ill-brewed tepid tea that was inundating England.

TB, malaria, diarrhoea, and dysentery affect many in Palamau. But the cure for almost all ills here is the saline drip. In remote areas, quacks mesmerise people with the drip. Even malaria patients are subjected to it. Many villagers believe that paani chadaana (infusion of water) is a mighty cure. So they borrow money to pay the doctor for the miracle.

How to be weightless: Set fire to the clutter. Infuse boundaries. Allow music to linger long after it’s been felt. Soften. Rip old strings. Find sanctuaries. Touch thresholds. Soak in water. Know your rhythms. Read the words. Become the very poem itself.

Then I knelt heedfully upright and mentally prayed as we'd been instructed to do, some scared and scientific part of me assaying myself for chemical reactions or a sudden infusion of wisdom while fancying Christ now sitting dismally in my scoundrel soul, my oh so many sins pooling like sewer water at his sandaled feet. But soon I saw that I was still me; there would be no howls of objection, no immediate correction or condemnation, no hint that I was under new management, just the calming sense that whoever I was was fine with Jesus. It was a grace I hadn't imagined.

But he, Siddhartha, was not a source of joy for himself, he found no delight in himself. Walking the rosy paths of the fig tree garden, sitting in the bluish shade of the grove of contemplation, washing his limbs daily in the bath of repentance, sacrificing in the dim shade of the mango forest, his gestures of perfect decency, everyone's love and joy, he still lacked all joy in his heart. Dreams and restless thoughts came into his mind, flowing from the water of the river, sparkling from the stars of the night, melting from the beams of the sun, dreams came to him and a restlessness of the soul, fuming from the sacrifices, breathing forth from the verses of the Rig-Veda, being infused into him, drop by drop, from the teachings of the old Brahmans.

The desert still has a memory of water. And that memory is a living thing. It is infused into the sand. It is part of its essence.

The horror and venom that infused her final word was practically visible, dripping from her mouth and running down to the floor like so much poisoned water.

be making her tea; or, if my aunt were feeling 'upset,' she would ask instead for her 'tisane,' and it would be my duty to shake out of the chemist's little package on to a plate the amount of lime-blossom required for infusion in boiling water.

She removes the pint of apricots, plump and exquisite as roses, and offers him one. He takes a bite and puts his hand over hers as she takes a bite, the velvety peel and fruit sugar filling her whole mouth. The air between them is complicated, infused with the scents from the bags: toasted sesame, sweet orange blossom water, and fragrant rosewater.

We've been told that with regard to seduction, "candy is dandy, but liquor is quicker," but in truth, rather, properly selected: "candy makes randy; liquor makes desire flicker"; or, as Shakespeare's porter said to Macduff: "[drink] provokes the desire but it takes away the performance." The wines and beers of antiquity, however, which were potent infusions of innumerable psychoactive plants, often requiring dilution with water and in which alcohol served rather as preservative then inebriating active principle.

If we see that God’s intention is to work Himself into us, we shall automatically eat and drink of Him. Mothers know that babies eat and drink automatically, not caring for any forms, manners, or regulations. Infants are better at eating and drinking than adults are. Our eating and drinking are often hindered by all the attention we give to table manners. Sometimes the more we pay attention to manners, the less we enjoy our food. I heard of a Chinese ambassador who attended a formal state dinner in Germany. Because he was so concerned about proper etiquette and table manners, he did not enjoy the food at all. He spent his time watching how others at the dinner conducted themselves and how they used their eating utensils. Table manners kept him from eating. Children are not like this. When my little granddaughter visits us, her grandmother often gives her something to eat. My granddaughter enjoys her food in a spontaneous and informal way. She is a good example of how we should pay less attention to forms and more to eating and drinking. At the very time the Lord Jesus was speaking with the Samaritan woman, the priests in the temple were worshipping God in the formal, systematic, prescribed manner. But where was God at that time? Was He in the temple with [517] the priests, or was He with the woman by the well in Samaria? As we all know, He was with the Samaritan woman. He met with her in the open air, away from the temple and the altar, without religious forms and rituals. Eventually, this Samaritan woman drank of the living water and offered real worship to God. At that time the true worship to God was offered not by the priests in the temple, but by the Samaritan woman who was drinking the living water. The priests worshipped God in vain; the Samaritan woman worshipped Him in reality by drinking Him into her being. The Spirit as the living water was infused into her. God was seeking real worship, and He received it from this Samaritan woman who drank of the Spirit as the living water. Today’s Christians need to see what real worship is. They condemn those in the Lord’s recovery as heretical, when they themselves are heretical and ignorant of the truth. Like the priests in the temple, they are blind to what true worship is. In John 4 the Lord Jesus did not spend time talking to typical Jews according to the Old Testament way of worship. Instead, He conversed with an immoral, semi-heathen woman concerning the worship which satisfies God’s heart. This woman worshipped God in her spirit by drinking of Him as the water to quench her thirst. Thus, God was worshipped by her in a genuine way. How much different this is from formal, religious worship! Throughout the centuries, most Christian worship has been like that of the priests in the temple. Only a small number have worshipped God in spirit by drinking of Him as living water.

SARSAPARILLA SYRUP ENOUGH FOR 1 GALLON BREWED SARSAPARILLA 41⁄2 cups water 5 ounces dried sarsaparilla root, chopped 1 ounce dried sassafras root, chopped 1⁄4 ounce dried wintergreen leaves 4 cups dark brown sugar 2 tablespoon maltodextrin (optional) Combine the water, sarsaparilla, sassafras, and wintergreen in a large saucepan. Bring to a simmer over medium heat, stirring occasionally; let simmer, uncovered, for 15 minutes. Blend the brown sugar and maltodextrin (if using), and gradually add the mixture to the simmering root infusion, stirring until the sugar dissolves. Then remove from the heat, let cool to room temperature, and strain. This syrup will keep in the refrigerator for up to 2 months.

The fire bullets explode; naturally. I am not quite sure what your air imbued bullets will do upon impact; but don't worry. The calculations and measurements were precise, they will not fail you. The earth bullets may cause whatever they hit to turn to stone, but I have never used earth in forging, so they may also cause a tremor or fissure. The water bullets will freeze. The arcane bullets are the most powerful… Use them sparingly. I infused them with a special compound I invented. They should go through just about anything. Make sure you know what is behind your target before you shoot. They will also explode if they impact a surface they cannot penetrate. You don’t want to be anywhere near when that happens.

Picking up my spoon, I dip it into the broth, making sure to get pieces of the small, fatty meat. I close my eyes and eat my spoonful, marveling at the rich, savory flavors. It's like beef broth, only heartier, and the meat has this really interesting texture. Before I know it, I've devoured half the bowl. "You like Soup Number Five?" I look up to see Lola Simeona, the old woman from earlier, standing by my table, watching me. "Oh, yes," I say, patting my mouth with a napkin. "It's delicious! What is this meat? It's like nothing I've ever tasted. And I feel more... energetic already, sort of like I can take on anything." Like Prem. She smiles knowingly. "Yes, yes, Soup Number Five is magical." After a pause, during which her smile morphs into what I can only be described as a mischievous grin, she says, "The meat is bull testes." I stare at her for a long moment as her words filter into my brain. I set my spoon down carefully and take a sip of water. "Bull... testes?" I ask in the most neutral way I can. "Yes! It's an aphrodisiac!" She pats my shoulder and walks off to another table. I think I can hear her cackling. I look down into my bowl. I just ate a bunch of chopped-up bull balls. For a moment I wonder, in a very detached way (is this what being in medical shock feels like?), if I'm going to throw up. But then the moment passes, and I realize they're really delicious. And Soup No. 5 works. I can feel the potent mixture wending its way through my system, infusing my blood with confidence and desire. I eat another big spoonful.

But the most constant source of enchantment during those readings came from the harlequin pattern of colored panes inset in a whitewashed framework on either side of the veranda. The garden when viewed through these magic glasses grew strangely still and aloof. If one looked through blue glass, the sand turned to cinders while inky trees swam in a tropical sky. The yellow created an amber world infused with an extra strong brew of sunshine. The red made the foliage drip ruby dark upon a pink footpath. The green soaked greenery in a greener green. And when, after such richness, one turned to a small square of normal, savorless glass, with its lone mosquito or lame daddy longlegs, it was like taking a draught of water when one is not thirsty, and one saw a matter-of-fact white bench under familiar trees. But of all the windows this is the pane through which in later years parched nostalgia longed to peer.

After twenty minutes of hard swimming, his muscles were burning. He hoisted himself out of the water, breathing heavily, and went to fetch a towel from a stack on a table. As he dried himself vigorously, he caught a glimpse of someone standing by the other end of the swimming bath. He went very still at the sight of rose-copper hair... pink cheeks and round blue eyes... and lavish curves contained in a fashionable striped wool dress. Every filament of his nervous system sparked with an infusion of joy. "Evie?" he asked huskily, afraid he was imagining her. She glanced at the water, remarking innocently, "You were swimming so hard, I thought there might be a sh-shark." It took all Sebastian's concentration to reply casually, "You know better than that, pet." He wrapped the towel around his waist and tucked in the overlapping edge to fasten it. "I am the shark." He went to his wife in no apparent hurry, but as he drew closer his stride quickened, and he snatched her up with an ardor that nearly lifted her feet from the floor. She gasped and clutched his shoulders, and lifted her smiling mouth to his. Glorying in the taste and feel of her, Sebastian kissed her thoroughly, eventually finishing with a soft, provocative bite at her lower lip.

I wrote that the sails are our desires that must be perfectly pure and clean, since the port we seek is the knowledge of God, which none can attain save the pure in heart.[291] Hence it is written of the ship of Tyre:  “Fine broidered linen . . . was woven for your sail.” [292]  The mast is the love of God, which the same prophet declares was made of cedar and incorruptible, as the soul should never fail in the practice of any exercise; the cedar must come from Libanus, which means ‘beatitude’, for infused charity is perfect love. To this mast must be fastened the ropes of peace and harmony with God, ourselves, and our neighbor, which in Holy Scripture are called ‘the bands of love.’ [293]  The mariner's compass is faith, by which the rudder must be directed, and the helm is prudence. The compass points to the North, for faith must rule us and raise us to contemplation between the two is discretion, which is very necessary. The pilot is good counsel: he must be guided by the mariner's chart, that is, the Holy Scriptures, if he wishes to avoid mistakes. The sounding-line is prudence, by which we must measure what is to be done if we wish to succeed: the pilot, or sage counsel, must plumb the water over which we sail, that is, our restless life.

Fusing heaven to earth, the Big Horn Mountains stood before him. A few clouds swirled around the highest peaks, furthering the illusion of a wall reaching forever upward. His eyes watered from the glare of the sun against snow, but he could not look away. Nothing in Glass’s twenty years on the plains had prepared him for such mountains. Captain Henry had spoken often of the enormity of the Rockies, but Glass assumed his stories were infused with the standard dose of campfire embellishment. In actuality, Glass thought, Henry’s portrait had been woefully inadequate. Henry was a straightforward man, and his descriptions focused on the mountains as obstacles, barriers to be surmounted in the drive to connect a stream of commerce between east and west. Missing entirely from Henry’s description had been any hint of the devout strength that flowed into Glass at the sight of the massive peaks. […] His awe of the mountains grew in the days that followed, as the Yellowstone River led him nearer and nearer. Their great mass was a marker, a benchmark fixed against time itself. Others might feel disquiet at the notion of something so much larger than themselves. But for Glass, there was a sense of sacrament that flowed from the mountains like a font, an immortality that made his quotidian pains seem inconsequential.

If loneliness or sadness or happiness could be expressed through food, loneliness would be basil. It’s not good for your stomach, dims your eyes, and turns your mind murky. If you pound basil and place a stone over it, scorpions swarm toward it. Happiness is saffron, from the crocus that blooms in the spring. Even if you add just a pinch to a dish, it adds an intense taste and a lingering scent. You can find it anywhere but you can’t get it at any time of the year. It’s good for your heart, and if you drop a little bit in your wine, you instantly become drunk from its heady perfume. The best saffron crumbles at the touch and instantaneously emits its fragrance. Sadness is a knobby cucumber, whose aroma you can detect from far away. It’s tough and hard to digest and makes you fall ill with a high fever. It’s porous, excellent at absorption, and sponges up spices, guaranteeing a lengthy period of preservation. Pickles are the best food you can make from cucumbers. You boil vinegar and pour it over the cucumbers, then season with salt and pepper. You enclose them in a sterilized glass jar, seal it, and store it in a dark and dry place. WON’S KITCHEN. I take off the sign hanging by the first-floor entryway. He designed it by hand and silk-screened it onto a metal plate. Early in the morning on the day of the opening party for the cooking school, he had me hang the sign myself. I was meaning to give it a really special name, he said, grinning, flashing his white teeth, but I thought Jeong Ji-won was the most special name in the world. He called my name again: Hey, Ji-won. He walked around the house calling my name over and over, mischievously — as if he were an Eskimo who believed that the soul became imprinted in the name when it was called — while I fried an egg, cautiously sprinkling grated Emmentaler, salt, pepper, taking care not to pop the yolk. I spread the white sun-dried tablecloth on the coffee table and set it with the fried egg, unsalted butter, blueberry jam, and a baguette I’d toasted in the oven. It was our favorite breakfast: simple, warm, sweet. As was his habit, he spread a thick layer of butter and jam on his baguette and dunked it into his coffee, and I plunked into my cup the teaspoon laced with jam, waiting for the sticky sweetness to melt into the hot, dark coffee. I still remember the sugary jam infusing the last drop of coffee and the moist crumbs of the baguette lingering at the roof of my mouth. And also his words, informing me that he wanted to design a new house that would contain the cooking school, his office, and our bedroom. Instead of replying, I picked up a firm red radish, sparkling with droplets of water, dabbed a little butter on it, dipped it in salt, and stuck it into my mouth. A crunch resonated from my mouth. Hoping the crunch sounded like, Yes, someday, I continued to eat it. Was that the reason I equated a fresh red radish with sprouting green tops, as small as a miniature apple, with the taste of love? But if I cut into it crosswise like an apple, I wouldn't find the constellation of seeds.

Die Nützlichkeitslehrer würden glauben, ihren Gott zu verlieren, wenn sie nicht den anbeten sollen, der dem Ochsen die Hörner gab, damit er sich verteidige. Mir aber möge man erlauben, daß ich den verehre, der in dem Reichtum seiner Schöpfung so groß war, nach tausendfältigen Pflanzen noch eine zu machen, worin alle übrigen enthalten, und nach tausendfältigen Tieren ein Wesen, das sie alle enthält: den Menschen. Man verehre ferner den, der dem Vieh sein Futter gibt und dem Menschen Speise und Trank, so viel er genießen mag; ich aber bete den an, der eine solche Produktionskraft in die Welt gelegt hat, daß, wenn nur der millionteste Teil davon ins Leben tritt, die Welt von Geschöpfen wimmelt, so daß Krieg, Pest, Wasser und Brand ihr nichts anzuhaben vermögen. Das ist mein Gott! The teachers of utility would think that they lost their God if they did not worship Him who gave the ox horns to defend itself. But I hope I may be allowed to worship Him who, in the abundance of His creation, was great enough, after making a thousand kinds of plants, to make one more, in which all the rest should be comprised; and after a thousand kinds of animals, a being which comprises them all—a man. Let people serve Him who gives to the beast his fodder, and to man meat and drink as much as he can enjoy. But I worship Him who has infused into the world such a power of production, that, when only the millionth part of it comes out into life, the world swarms with creatures to such a degree that war, pestilence, fire, and water cannot prevail against them. That is my God!

Epsom Salt - Don't underestimate the powerful healing effects of regular Epsom salt.  Soaking in hot water infused with Epsom salts (magnesium sulfate) boosts blood levels of the ever important mineral magnesium, by as much as 35% in just 1 week.  Magnesium is a critical mineral that too many people are deficient in.  If you suffer from muscle tightness, stiffness, spasms, aches and pains, then buying Epsom salt in bulk and adding it to a hot bath 3 times a week, will bring magical relief to your discomfort.  The magnesium in Epsom salt will also bring much wanted relief to those who find themselves in a chronic state of tension, stress and anxiety.   The human body requires magnesium to manufacture the 2 enzymes quinone reductase, and glutathione S-transferase, both of which assist in neutralizing and eliminating chemical toxins.  Being deficient in magnesium, puts a significant damper on your body’s detoxification abilities. Magnesium also plays a critical role in regulating nerve and muscle activity, to help shield the body against the ravages and dangerous cumulative effects of stress.  Add 2-4 cups of pure Epsom salt to a hot bath several times a week, and see for yourself the incredible difference it makes.  Epsom salt baths can often turn even the most "bath-shy" guy, into a tub lover.   Most people can enjoy these detoxifying baths as often as they like.  The exception would be for those who suffer from any type of heart condition, epilepsy, narcolepsy, and pregnant women, all of whom, should only use bath therapy under the guidance and care of their health care provider.

We see the universal harmony in the wondrous sky and on the wondrous earth; how elements essentially opposed to each other are all woven together in an ineffable union to serve one common end, each contributing its particular force to maintain the whole; how the unmingling and mutually repellent do not fly apart from each other by virtue of their peculiarities, any more than they are destroyed, when compounded, by such contrariety; how those elements which are naturally buoyant move downwards, the heat of the sun, for instance, descending in the rays, while the bodies which possess weight are lifted by becoming rarefied in vapour, so that water contrary to its nature ascends, being conveyed through the air to the upper regions; how too that fire of the firmament so penetrates the earth that even its abysses feel the heat; how the moisture of the rain infused into the soil generates, one though it be by nature, myriads of differing germs, and animates in due proportion each subject of its influence; how very swiftly the polar sphere revolves, how the orbits within it move the contrary way, with all the eclipses, and conjunctions, and measured intervals of the planets. We see all this with the piercing eyes of mind, nor can we fail to be taught by means of such a spectacle that a Divine power, working with skill and method, is manifesting itself in this actual world, and, penetrating each portion, combines those portions with the whole and completes the whole by the portions, and encompasses the universe with a single all-controlling force, self-centred and self-contained, never ceasing from its motion, yet never altering the position which it holds.

Spaghetti alla puttanesca is typically made with tomatoes, olives, anchovies, capers, and garlic. It means, literally, "spaghetti in the style of a prostitute." It is a sloppy dish, the tomatoes and oil making the spaghetti lubricated and slippery. It is the sort of sauce that demands you slurp the noodles Goodfellas style, staining your cheeks with flecks of orange and red. It is very salty and very tangy and altogether very strong; after a small plate, you feel like you've had a visceral and significant experience. There are varying accounts as to when and how the dish originated- but the most likely explanation is that it became popular in the mid-twentieth century. The first documented mention of it is in Raffaele La Capria's 1961 novel, Ferito a Morte. According to the Italian Pasta Makers Union, spaghetti alla puttanesca was a very popular dish throughout the sixties, but its exact genesis is not quite known. Sandro Petti, a famous Napoli chef and co-owner of Ischian restaurant Rangio Fellone, claims to be its creator. Near closing time one evening, a group of customers sat at one of his tables and demanded to be served a meal. Running low on ingredients, Petti told them he didn't have enough to make anything, but they insisted. They were tired, and they were hungry, and they wanted pasta. "Facci una puttanata qualsiasi!" they cried. "Make any kind of garbage!" The late-night eater is not usually the most discerning. Petti raided the kitchen, finding four tomatoes, two olives, and a jar of capers, the base of the now-famous spaghetti dish; he included it on his menu the next day under the name spaghetti alla puttanesca. Others have their own origin myths. But the most common theory is that it was a quick, satisfying dish that the working girls of Naples could knock up with just a few key ingredients found at the back of the fridge- after a long and unforgiving night. As with all dishes containing tomatoes, there are lots of variations in technique. Some use a combination of tinned and fresh tomatoes, while others opt for a squirt of puree. Some require specifically cherry or plum tomatoes, while others go for a smooth, premade pasta. Many suggest that a teaspoon of sugar will "open up the flavor," though that has never really worked for me. I prefer fresh, chopped, and very ripe, cooked for a really long time. Tomatoes always take longer to cook than you think they will- I rarely go for anything less than an hour. This will make the sauce stronger, thicker, and less watery. Most recipes include onions, but I prefer to infuse the oil with onions, frying them until brown, then chucking them out. I like a little kick in most things, but especially in pasta, so I usually go for a generous dousing of chili flakes. I crush three or four cloves of garlic into the oil, then add any extras. The classic is olives, anchovies, and capers, though sometimes I add a handful of fresh spinach, which nicely soaks up any excess water- and the strange, metallic taste of cooked spinach adds an interesting extra dimension. The sauce is naturally quite salty, but I like to add a pinch of sea or Himalayan salt, too, which gives it a slightly more buttery taste, as opposed to the sharp, acrid salt of olives and anchovies. I once made this for a vegetarian friend, substituting braised tofu for anchovies. Usually a solid fish replacement, braised tofu is more like tuna than anchovy, so it was a mistake for puttanesca. It gave the dish an unpleasant solidity and heft. You want a fish that slips and melts into the pasta, not one that dominates it. In terms of garnishing, I go for dried oregano or fresh basil (never fresh oregano or dried basil) and a modest sprinkle of cheese. Oh, and I always use spaghetti. Not fettuccine. Not penne. Not farfalle. Not rigatoni. Not even linguine. Always spaghetti.

Tears are useless things; tiny droplets of salt infused water, insignificant and pitiful.

BASIC MIX DIRECTIONS Fill a spray bottle with 1 cup water and 1/ 4 cup white distilled vinegar. Note: For added scent, you can infuse the vinegar with citrus peels in a jar for a couple of weeks, prior to diluting it.

Make fruit-infused water so that the beverage is palatable to your taste buds. You can also drink apple cider vinegar diluted in water for a tangy flavor. Dilute one to two tablespoons in a big glass of water and sip it along with your meals one or two times a day.

Notwithstanding the pressure in the room, this was always an emotional moment for Grace Lyndon, when someone was experiencing a scent she had created. When Grace was a little girl, her mother became very sick and lost her ability to hold down food, and in her final days lost her sight. But her sense of smell remained, strong as ever, and young Grace would bring to her mother's bedside fresh cut flowers, lilac and iris and tea rose, the sweet scents infusing the room with light and earth and memories long forgotten, and Grace brought in special foods to smell, like warm orange-ginger rolls, glazed and fragrant as winter holiday mornings, and cotton linens, laundered in lavender water and line-dried so you could smell the sun in them, and slices of ripe apples, a scent so perfect that in the end, it made her mother cry bittersweetly.

Having an unusually large goal is an adrenaline infusion that provides the endurance to overcome the inevitable trials and tribulations that go along with any goal. Realistic goals, goals restricted to the average ambition level, are uninspiring and will only fuel you through the first or second problem, at which point you throw in the towel. If the potential payoff is mediocre or average, so is your effort. I’ll run through walls to get a catamaran trip through the Greek islands, but I might not change my brand of cereal for a weekend trip through Columbus, Ohio. If I choose the latter because it is “realistic,” I won’t have the enthusiasm to jump even the smallest hurdle to accomplish it. With beautiful, crystal-clear Greek waters and delicious wine on the brain, I’m prepared to do battle for a dream that is worth dreaming. Even though their difficulty of achievement on a scale of 1–10 appears to be a 10 and a 2 respectively, Columbus is more likely to fall through.

A lit candle contains all five elements: fire, earth, air, water, and spirit. The flame itself is fire, the base of the candle that holds it steady is earth, the oxygen that sustains it is air, the wax that pools is water, and when you infuse your energy into the candle, you are spirit. When you perform candle magic, you are invoking the elements and merging them with your intention.

Niobe earned the ire of the gods by bragging about her seven lovely daughters and seven “handsome sons—whom the easily offended Olympians soon slaughtered for her impertinence. Tantalus, Niobe’s father, killed his own son and served him at a royal banquet. As punishment, Tantalus had to stand for all eternity up to his neck in a river, with a branch loaded with apples dangling above his nose. Whenever he tried to eat or drink, however, the fruit would be blown away beyond his grasp or the water would recede. Still, while elusiveness and loss tortured Tantalus and Niobe, it is actually a surfeit of their namesake elements that has decimated central Africa. There’s a good chance you have tantalum or niobium in your pocket right now. Like their periodic table neighbors, both are dense, heat-resistant, noncorrosive metals that hold a charge well—qualities that make them vital for compact cell phones. In the mid-1990s cell phone designers started demanding both metals, especially tantalum, from the world’s largest supplier, the Democratic Republic of Congo, then called Zaire. Congo sits next to Rwanda in central Africa, and most of us probably remember the Rwandan butchery of the 1990s. But none of us likely remembers the day in 1996 when the ousted Rwandan government of ethnic Hutus spilled into Congo seeking “refuge. At the time it seemed just to extend the Rwandan conflict a few miles west, but in retrospect it was a brush fire blown right into a decade of accumulated racial kindling. Eventually, nine countries and two hundred ethnic tribes, each with its own ancient alliances and unsettled grudges, were warring in the dense jungles. Nonetheless, if only major armies had been involved, the Congo conflict likely would have petered out. Larger than Alaska and dense as Brazil, Congo is even less accessible than either by roads, meaning it’s not ideal for waging a protracted war. Plus, poor villagers can’t afford to go off and fight unless there’s money at stake. Enter tantalum, niobium, and cellular technology. Now, I don’t mean to impute direct blame. Clearly, cell phones didn’t cause the war—hatred and grudges did. But just as clearly, the infusion of cash perpetuated the brawl. Congo has 60 percent of the world’s supply of the two metals, which blend together in the ground in a mineral called coltan. Once cell phones caught on—sales rose from virtually zero in 1991 to more than a billion by 2001—the West’s hunger proved as strong as Tantalus’s, and coltan’s price grew tenfold. People purchasing ore for cell phone makers didn’t ask and didn’t care where the coltan came from, and Congolese miners had no idea what the mineral was used for, knowing only that white people paid for it and that they could use the profits to support their favorite militias. Oddly, tantalum and niobium proved so noxious because coltan was so democratic. Unlike the days when crooked Belgians ran Congo’s diamond and gold mines, no conglomerates controlled coltan, and no backhoes and dump trucks were necessary to mine it. Any commoner with a shovel and a good back could dig up whole pounds of the stuff in creek beds (it looks like thick mud). In just hours, a farmer could earn twenty times what his neighbor did all year, and as profits swelled, men abandoned their farms for prospecting. This upset Congo’s already shaky food supply, and people began hunting gorillas for meat, virtually wiping them out, as if they were so many buffalo. But gorilla deaths were nothing compared to the human atrocities. It’s not a good thing when money pours into a country with no government.

After Charles rinses and scrubs the mussels, side by side, we prepare the meal. While I slice the galanga, Charles braises the shallots, ginger, and fennel, adding in the lemongrass. I'm in a trance, now in Thailand. With him. We're floating in a pond filled with lotus flowers, the water warm, and I'm getting ready for a spiritual awakening--- "The galanga," says Charles, and our hands touch as I pass it over. He adds it to the pan and a moment later, after adding in the coconut milk and squeezing the lime juice, he holds out a spoon. "Taste this." The flavor is warm, with a little heat and sweetness, infused with the citrusy lemongrass, ginger, and garlic. I let out a soft moan. "What do you think?" "I think you're incredible," I say, quickly recovering. "Um, this sauce is heaven on my tongue. My palate is awake." I will my legs to stop quivering.

Zen is to eat, breathe, cook, carry water, and scrub the toilet, to infuse every act of body, speech, and mind with mindfulness, to illuminate every leaf and pebble, every heap of garbage, every path that leads to our mind’s return home. Only a person who has grasped the art of cooking, washing dishes, sweeping, and chopping wood, someone who is able to laugh at the world’s weapons of money, fame, and power, can hope to descend the mountain as a hero.

I adored my best friend. Reyna Vargas was the most genuine, kindhearted person I’d ever met. I’d felt an urgent need to take her under my wing the first day she joined our school at the start of senior year. She was so soft-spoken and delicate that she would need protection if she was going to survive the hallways of Xavier Catholic School, where privilege was the backbone of the curriculum and the air itself was infused with the fresh leather scent of entitlement. The kids at my school were carbon copies of their CEO fathers and corporate counsel mothers. They’d been trained since birth to smell blood in the water from a mile away. Xavier bullies could teach the CIA innovative new torture tactics. Reyna had been a brand-new shiny target in a plaid pleated skirt until I took her in my arms and claimed her. No one at school had dared touch her after that.

Horchata TOTAL PREP TIME: 12 HOURS | MAKES 10 SERVINGS The Costa Rican version of horchata is creamy, cinnamon-infused, simple, and refreshing. Serve over ice on a hot day or just enjoy as a complement to spicy dishes. 4 cups long-grain rice 10 cups water, divided 2 teaspoons ground cinnamon or 4 sticks cinnamon 1 teaspoon ground nutmeg About 1 cup granulated sugar Soak rice overnight in 4 cups of water with cinnamon sticks (if using). In the morning, remove cinnamon sticks and blend the rice with soaking water in a blender or with an immersion blender, about 1 to 2 minutes, or until the mixture is blended but not smooth. Strain mixture into a large pitcher, pressing with a spoon to extract as much liquid as possible. Discard the rice pulp. Stir in the remaining 6 cups of water, nutmeg, ground cinnamon (if using), and sugar to taste.

If this sounds like something that would interest you,

Home Remedies For Chapped Lips Home Remedies For Chapped Lips Dry and chapped lips occur all of the time without warning. It might cause annoyance and affect the way that people live their lives, although this really is not life threatening. There are different indications that may be observed, for example, existence of one or several of these symptoms: sores, tenderness, flaking, cracking, redness and dryness. When left untreated, dry and chapped lips can worsen and affect the other elements of the oral orifice. Causes Reasons for developing dryness on the lips comprise an excessive amount of exposure to sunlight licking of lips, smoking, dehydration, allergy, vitamin deficiency and rigorous climate. Home Remedies for Chapped Lips There are over-the-counter ointments to remedy chapped lips, but there also other home remedies which are thought to be more effective and safer. Among them are: Natural oils Natural oils like olive oil, coconut oil or mustard oil are excellent in keeping the affected area moist. These oils are best for those instances where the offender is either dry or cold weather. Cucumber Slathering the area that is affected with the liquid and juicing cucumber slices is an excellent means of alleviating the discomfort of dry lips. It's recommended to keep the lips moistened by doing this several times per day. Aloe vera There is no doubt about the healing properties of aloe vera although its scent and taste are disagreeable. It'll be easy enough lather the lips with the juice and to simply pluck a leaf when the need arises. Rose petals When there's no aloe vera plant available, rose petal infusion is a great choice for relief of chapped lips. This extract mixed with raw milk can serve as a moisturizing agent. The recommended regimen is always to apply the mixture two to three times a day prior to going to bed, and after that once. If raw milk isn't accessible, glycerin is a great replacement. Water The calming and hydrating effects of water can alleviate the pain. Petroleum Jelly Petroleum jelly could be utilized several times a day before climbing the bed and also once. Coating the lips with honey before cleaning with petroleum may only do just fine if the concentrated greasiness of petroleum feels uneasy or if it's causing more pain. Milk cream Milk cream is a superb skin softener, and it has the aptitude hasten the elimination of dead skin. Judgment The key is to moisturize chapped lips as soon as possible to help hasten the healing by avoiding the thing that is certainly causing it in the first place. Keep hydrated, eat succulent foods or cruciferous, avoid sunlight and keep warm within your room during chilly nights. Must Read More ALL Friends tkplanet.com

A cup of warm lemon water infused with ginger is a stimulating, detoxifying way to wake up. Not

Felicity’s Macaroni and Cheese 4 cups (1 pound) elbow macaroni 5 tablespoons unsalted butter 4 cups milk 1/2 medium onion 4 cloves garlic 1 bay leaf 3 sprigs fresh thyme 1 teaspoon dry mustard 2 tablespoons flour 2 cups grated cheddar, plus 1 cup in big chunks 1 cup sharp white cheddar cheese 1/2 cup grated parmesan Kosher salt and freshly ground black pepper Directions Cook the macaroni in a large pot of boiling salted water until done, about five to seven minutes. Drain and toss it with two tablespoons of butter; set aside. Heat the oven to 350 degrees. Coat a large baking dish with one tablespoon of butter, and set it aside. Mince the onion, and crush the garlic cloves. Pour the milk into a saucepan, and add the onion, garlic, bay leaf, thyme, and mustard. Warm over medium-low heat until the milk starts to steam, about ten minutes. Remove from the heat, and let the flavors infuse while you make the roux. In a large pot over medium heat, add two tablespoons butter and the flour. Cook, stirring, for about two to three minutes; don’t let the roux color. Remove the bay leaf from the infused milk and add to the roux, whisking constantly to avoid lumps. Cook, stirring often, for about five minutes until the sauce is thick. Remove from the heat and add one half of the grated cheddar, one half of the sharp white cheddar, and one half of the parmesan; stir until it is melted and smooth. Taste and adjust

Making an Herbal Fertility Infusion An herbal infusion is basically herbal tea, but it is made from a larger amount of herb and brewed for a longer length of time. Thus, an infusion is richer in nutrients (and taste) than tea. To make an infusion, take one ounce of dried herb (about a cup) and put in a quart jar. Then fill the jar with boiling water and cover. Let the infusion steep for 4-10 hours or overnight just sitting on your counter.

Preconception Nourishing Infusion 1/3 cup dried red clover 1/3 cup dried red raspberry leaf 1/3 cup dried stinging nettle leaves Place all the herbs in a quart jar and pour boiling water up to the rim of the jar. Cover and let steep for at least 4 hours or overnight. Strain herbs and add honey or sweetener of choice. You may need to reheat the mixture in order for the sweetener to dissolve properly. Drink daily.

Our questioning—again echoing Ghazali—of the likely impact of development efforts (“prosperity,” in his formula) also flew in the face of received wisdom. For years, the notion had prevailed that the best way to sway Afghan “hearts and minds” was by giving away stuff: blankets, bags of wheat, wells for drinking water, schoolrooms. Among the conditions fueling extremism, commentators and policy makers often repeat, is economic malaise, aggravated by demographic shifts or such externals as drought. Foreign assistance is seen as a palliative to those ills. Evolving U.S. military doctrine even referred to “money as a weapon system.” But examination of extremist leaders’ sociological backgrounds casts doubt on these presumptions. Studies by such analysts as Andrew Wilder have found that in Afghanistan, infusions of development resources often exacerbated local conflict rather than reducing it, by providing new prizes for opposing groups to fight over.6

Edible flowers have many culinary uses. Sought after for their flavors, aromas, textures and colours, edible flowers are used fresh, frozen, dried, crystallized or as a foam - in molecular gastronomy - and appear in meat and fish dishes, pastas, salads, soups and desserts. Some common forms of edible flowers are found in garnishes, candied sweets, confits and jellies, pickled flowers or flower vinegars; flavourings such as essences and spice blends; food dyes and colourings; teas, infusions and tisanes; flavoured waters and syrups; and liquors, cordials, bitters, wine, beer and mead.

Like chia seeds in water, let perseverance and patience infuse your life with nourishing growth, while the zest of lemon adds a refreshing touch of positivity.

Bubble baths are good. But why not soak your body in aqua infused with sonic waves provided by waterproof speakers pulsing the healing music of Enya? That's what my ducks swim in, and that's why they taste like Amelia Earhart's final flight.

In the late afternoon he was standing by a tent run by a trapper-merchant from Oregon, an Englishman named Haversham, the only man at the rendezvous in European dress, and Haversham asked, “Care for a cup of tea?” It had been a long time since McKeag had drunk tea and he said, “Don’t mind if I do.” The Englishman had two china cups and a small porcelain pot. Washing the cups with steaming water, he took down a square brown tin, opened the top carefully and placed a small portion of leaves in the pot. To McKeag they bore no visible difference from the tea leaves his mother had used, but when Haversham poured him a cup and he took his first sip, an aroma unlike any he had ever known greeted him. He sniffed it several times, then took a deep taste of the hot tea. It was better than anything he had previously tasted, better even than whiskey. What did it taste like? Well, at first it was tarry, as if the person making the tea had infused by mistake some stray ends of well-tarred rope. But it was penetrating too, and a wee bit salty, and very rich and lingering. McKeag noticed that its taste dwelled in the mouth long after that of an ordinary tea. It was a man’s tea, deep and subtle and blended in some rugged place. “What is it?” he asked. Haversham pointed to the brown canister, and McKeag said, “I can’t read.” Haversham indicated the lettering and the scene of tea-pickers in India. “Lapsang souchong,” he said. “Best tea in the world.” Impulsively McKeag asked, “You have some for sale?” “Of course. We’re the agents.” It was a tea, Haversham explained, blended in India especially for men who had known the sea. It was cured in a unique way which the makers kept secret. “But smoke and tar must obviously play a part,” he said. It came normally from India to London, but the English traders in Oregon imported theirs from China. “How long would a can like that last?” McKeag asked, cautiously again. “It’ll keep forever … with the top on.” “I mean, how many cups?” “I use it sparingly. It would last me a year.” “I’ll take two cans,” McKeag said, without asking the price. It was expensive, and as he tucked his small supply of coins back into his belt, Haversham explained, “The secret in making good lapsang souchong lies in heating the cup first. Heat it well. Then the flavor expands.” McKeag hid the canisters at the bottom of his gear, for he knew they were precious.

Like a chia seed soaking up water, let the refreshing taste of lemon infuse into your soul, revitalizing and rejuvenating every fiber of your being.

While Addison might not have any misery to offer the plants in that moment, she could help them in other ways. She pulled on her gloves and started weeding the rows of fruits and vegetables and herbs, the summer sun warm against her back. She pulled a snail from a vine of ink-dark chocolate strawberries. She gently squeezed black raspberries that hid just a hint of mint. She watered deep purple tomatoes infused with basil, oregano, and thyme. When she'd finished her rounds, she wormed her hands beneath the dirt. Roots prodded at her fingertips. A blackberry vine started toward her. It spiraled up her arm, night-dark blossoms soft against her cheek, their touch feather light.

I take a deep breath and tell myself to put one foot at a time, in the seemingly cold waters of love, once again. I tell myself-- love will infuse its warmth in me. Love isn’t cold, my heart is. It needs warmth.

cucumber mule This cocktail is essentially the equivalent of spiked “spa water,” which means it’s at least almost virtuous. The most obvious nonalcoholic version of this cocktail would be, um, that aforementioned spa water, but you could simply omit the sake or play with nonalcoholic spirits here, too. Either way, the drink’s pretty much a guaranteed crowd-pleaser. TIME: 3 MINUTES (PLUS TIME FOR SAKE INFUSION) SERVES: 1 1 English (hothouse) cucumber 3 ounces Cucumber-Infused Sake (recipe follows) ½ ounce fresh lime juice About 4 ounces ginger beer Use a vegetable peeler to carefully slice the cucumber lengthwise to make a long, thin ribbon (reserve the remaining cucumber for another use). Wrap the cucumber around the inside the inside of a highball glass. Fill the glass to the top with ice. Add the infused sake, lime juice, and ginger beer; stir well with a barspoon. Serve and enjoy.

Does my brother, Connor Holstrom, remain in the Bone Quarter, or has his soul passed through the Dead Gate?” The Astronomer whispered, “Luna above.” He fiddled with one of the faintly glowing rings atop his hand. “This question requires a … riskier method of contact than usual. One that borders on the illegal. It will cost you.” Bryce said, “How much?” Scam-artist bullshit. “Another hundred gold marks.” Bryce started, but Ithan said, “Done.” She turned to warn him not to spend one more coin of the considerable inheritance his parents had left him, but the Astronomer hobbled toward a metal cabinet beneath the dials and opened its small doors. He pulled out a bundle wrapped in canvas. Bryce stiffened at the moldy, rotten earth scent that crept from the bundle as he unfolded the fabric to reveal a handful of rust-colored salt. “What the fuck is that?” Ithan asked. “Bloodsalt,” Bryce breathed. Tharion looked to her in question, but she didn’t bother to explain more. Blood for life, blood for death—it was summoning salt infused with the blood from a laboring mother’s sex and blood from a dying male’s throat. The two great transitions of a soul in and out of this world. But to use it here … “You can’t mean to add that to their water,” Bryce said to the Astronomer. The old male hobbled back down the ramp. “Their tanks already contain white salts. The bloodsalt will merely pinpoint their search.

In Morocco, boiling-hot water infused with sweetened, heady mint is poured from way up high into small glasses. The height is needed to create a foam on the top of the dairy-less tea.

I immediately understand they are the mushrooms from Alice in Wonderland. I look around and see some of the bakery’s petit fours on a separate table with the words Eat Me. Next to it is a fountain with strawberry and mandarin-infused water. It says Drink Me.

Upcycled Self-Watering Planter

I’d never heard of anyone doing green burial and I ask him for details. Joshua tells me that the body—not embalmed—is wrapped in a mushroom-spore-infused shroud and is deposited just below the surface of the ground. It’s watered daily during dry months—which is where we are now—and as the body decomposes, it nourishes the soil. I can see the appeal, but I don’t think it would be for me. I don’t like the idea of being food for mushrooms. Actually, I don’t like mushrooms at all. It’s a texture thing.

As the first treasury secretary and principal architect of the new government, Hamilton took constitutional principles and infused them with expansive life, turning abstractions into institutional realities. He had a pragmatic mind that minted comprehensive programs. In contriving the smoothly running machinery of a modern nation-state—including a budget system, a funded debt, a tax system, a central bank, a customs service, and a coast guard—and justifying them in some of America’s most influential state papers, he set a high-water mark for administrative competence that has never been equaled. If Jefferson provided the essential poetry of American political discourse, Hamilton established the prose of American statecraft. No other founder articulated such a clear and prescient vision of America’s future political, military, and economic strength or crafted such ingenious mechanisms to bind the nation together.

New Ari & Kaylan Friendship List Learn to ride a unicycle Start a movement Figure out how we feel about God Spend more time with Bubbie and Zeyda Perfect the art of persuasion, especially with Kaylan’s mom Train for and run a race Come up with lots of fruit-infused water varieties

If the spirit of a place has anything to do with what a poet makes, then it must be the intensity of light (two f-stops brighter than New York) and the extreme geography that so infuse the mind in Provincetown and make one more reflective. With all that jazzed-up light, the excitement of photons bounding off water and sand, even the ordinary air says, Notice me. … the function of art is to wake us up to the very life we are living.

The fervour accompanying these events may be deceptive. If it expresses nothing more than the zeal with which the countries of the East are casting aside the bonds of ideology, or if it is a mimetic fervour - a tribute, as it were, to those liberal countries where all liberty has already been traded in for a technically easy life - then we shall have found out definitively what freedom is worth, and that it is probably never to be discovered a second time. History offers no second helpings. On the other hand, it could be that the present thaw in the East may be as disastrous in the long term as the excess of carbon dioxide in the upper atmosphere, that it may bring about a political greenhouse effect, and so overheat human relations on the planet that the melting of the Communist ice-sheet will cause Western seaboards to be submerged. Odd that we should be in such absolute fear of the melting of the polar ice, and look upon it as a climatic catastrophe, while we aspire with every democratic bone in our bodies to the occurrence of just such an event on the political plane. If in the old days the USSR had released its gold reserves onto the world market, that market would have been completely destabilized. Today, by putting back into circulation their vast accumulated store of freedom, the Eastern countries could quite easily destabilize that very fragile balance of Western values which strives to ensure that freedom no longer emerges as action but only as a virtual and consensual form of interaction; no longer as a drama but merely as the universal psychodrama of liberalism. A sudden infusion of freedom as a real currency, as violent and active transcendence, as Idea, would be in every way catastrophic for our present air-conditioned redistribution of values. Yet this is precisely what we are asking of the East: freedom, the image of freedom, in exchange for the material signs of freedom. This is an absolutely diabolical contract, by virtue of which one signatory is in danger of losing their soul, and the other of losing their creature comforts. But perhaps - who knows? - this may, after all, be the best thing for both sides. Those societies that were formerly masked - Communist societies - have been unmasked. What is their face like? As for us, we dropped the mask long ago and have for a long time been without either mask or face. We are also without memory. We have reached the point of searching the water for signs of a memory that has left no traces, hoping against hope that something might remain when even the water's molecular memory has faded away. So it goes for our freedom: we would be hard put to it to produce a single sign of it, and we have been reduced to postulating its infinitesimal, intangible, undetectable existence in a (programmatic, operational) environment so highly dilute that in truth only a spectre of freedom floats there still, in a memory every bit as evanescent as water's.

The fish vendor had delivered a sea of heavenly delights. Les gambas, large shrimp, were the size of my hand. Once cooked, they'd be lovely and pink. The oysters were enormous and beautiful, the briny scent conjuring up the sea. I couldn't remember the last time I'd swum in open water. Six years ago on a Sunday trip to the Hamptons with Eric? Oh God, I didn't want to think about him. Besides the work of shucking more than three hundred of them, oysters were easy. They'd be served raw with a mignonette sauce and lemons, along with crayfish, crab, and shrimp, accompanied by a saffron-infused aioli dipping sauce. I lifted the top of another crate, and fifty or so lobsters with spiny backs greeted me- beautiful and big, and the top portion freckled by the sea. I loved working with lobster, the way their color changed from mottled brown and orange to a fiery red when cooked. I'd use the tails for le plat principal, flambéed in cognac and simmered in a spicy tomato- my version of my grandmother's recipe for langouste à la armoricaine. The garnish? A sprig of fresh rosemary. The other crates were filled with lovely mussels, scallops, whelks, and smoked salmon filets, along with another surprise- escargots. Save for the snails, this meal would be a true seafood extravaganza.

You can use a base of black or green tea, or just make an infusion with water and the following ingredients: 1 square-inch piece of fresh ginger root

I’d always put boiling water on herbs to dissolve all the essential oils and bring out the brightest flavours. But chamomile is different. Like tea, it contains bitter compounds, and after too long a steep it can get nasty. But not if you drop the temperature.

Sanctify them through thy truth." John 17:17 Sanctification begins in regeneration. The Spirit of God infuses into man that new living principle by which he becomes "a new creature" in Christ Jesus. This work, which begins in the new birth, is carried on in two ways--mortification, whereby the lusts of the flesh are subdued and kept under; and vivification, by which the life which God has put within us is made to be a well of water springing up unto everlasting life. This is carried on every day in what is called "perseverance," by which the Christian is preserved and continued in a gracious state, and is made to abound in good works unto the praise and glory of God; and it culminates or comes to perfection, in "glory," when the soul, being thoroughly purged, is caught up to dwell with holy beings at the right hand of the Majesty on high. But while the Spirit of God is thus the author of sanctification, yet there is a visible agency employed which must not be forgotten. "Sanctify them," said Jesus, "through thy truth: thy word is truth." The passages of Scripture which prove that the instrument of our sanctification is the Word of God are very many. The Spirit of God brings to our minds the precepts and doctrines of truth, and applies them with power. These are heard in the ear, and being received in the heart, they work in us to will and to do of God's good pleasure. The truth is the sanctifier, and if we do not hear or read the truth, we shall not grow in sanctification. We only progress in sound living as we progress in sound understanding. "Thy word is a lamp unto my feet and a light unto my path." Do not say of any error, "It is a mere matter of opinion." No man indulges an error of judgment, without sooner or later tolerating an error in practice. Hold fast the truth, for by so holding the truth shall you be sanctified by the Spirit of God.

Through actively reconnecting with your ability to want and be wanted, you can feel empowered and boost wellbeing, self-esteem and satisfaction, through definition. So doing the Sacral Chakra's work — while sometimes painful and difficult, especially when childhood trauma is triggered— is still a very worthwhile undertaking. When you align and clear the Sacred Chakra you receive an infusion of passion and creative courage throughout your entire life. Stay ready and feel inspired! Nothing is more important, for when it comes to the creation of your mind, no one is more important than you. It's time you put yourself first. SUMMARY •       Where is it: The concentration point for svadhisthana is around the range of two fingers above muladhara chakra. •       What is it: Svadisthana refers to fantasy and pleasure. It is associated with the tongue and genital organs in the physical body. •       When it’s blocked: You may become unemotional and inaccessible to others if your sacral chakra is blocked. A blockage could also lead to low self-worth feelings. •       How to balance this chakra: The aspect of the sacral chakra is water, so that spending time next to a body of water will help open it up. Even taking a bath or shower will help balance your chakra whilst at the same time calming your body. Yoga will concentrate on hip opening poses for curing this chakra. Simple yet effective poses like wide angle pose or bound angle pose. Reflect on steady, breath-linked, soothing motions.

A guy walks into a bar. It's the oldest setup there is. But what happens next? I was at my local pub contemplating a water-ringed beer list, a wall of tap handles, and a packed fridge. I saw a pale ale brewed 20 million gallons at a time and a triple IPA made in a jerry-rigged turkey frier in a garage down the street. I saw a traditional, light-bodied British porter and an extra-strong, cacao-infused imperial stout stored in bourbon barrels. One beer was brewed with hours-old hops, freshly plucked in an Oregon field; another had been aged for eighteen months with acidic bacteria--critters more common in vinegar and pickle brines. There were pilsners and ambers, red ales and browns, wheat beers and rye beers and spelt beers; there were three-dollar happy hour specials and thirty-dollar vintage bottles, corked and foil-wrapped like fine Champagne. Bitter or sweet, smooth or strong, fruity or dry, dark or light, it was all there, in dizzying glory. So--the bartender tapped his fingers--what'll it be?

Thyme: Thyme is a preventive antibiotic for flu epidemics. ·         Drink a thyme infusion 3 times a day, for 3 days in a row (never exceed a week period). ·         Drink half a glass of  lukewarm water with

Chamomile- Potent Medicine Pretty Flowers!  This flower has many uses including digestive aid, ulcer healing/prevention, boosts immune system, tranquilizer, soothes menstrual cramps and to promote the onset of menstruation.               Use an infusion for its many healing benefits.  Take 2 to 3 teaspoons of flowers per cup of boiling water.  Steep 10 to 20 minutes and drink up to 3 cups a day.  Ask your doctor before using medicinal amounts of chamomile.