Iron Plates Quotes

I tend to vacillate between belief systems. Right now I'm kind of checking out the whole buffet, you know, and maybe in a little while I'll decide on what I want to put on my plate and chow down on.

I see them standing at the formal gates of their colleges, I see my father strolling out under the ochre sandstone arch, the red tiles glinting like bent plates of blood behind his head, I see my mother with a few light books at her hip standing at the pillar made of tiny bricks with the wrought-iron gate still open behind her, its sword-tips black in the May air, they are about to graduate, they are about to get married, they are kids, they are dumb, all they know is they are innocent, they would never hurt anybody. I want to go up to them and say Stop, don't do it--she's the wrong woman, he's the wrong man, you are going to do things you cannot imagine you would ever do, you are going to do bad things to children, you are going to suffer in ways you never heard of, you are going to want to die. I want to go up to them there in the late May sunlight and say it, her hungry pretty blank face turning to me, her pitiful beautiful untouched body, his arrogant handsome blind face turning to me, his pitiful beautiful untouched body, but I don't do it. I want to live. I take them up like the male and female paper dolls and bang them together at the hips like chips of flint as if to strike sparks from them, I say Do what you are going to do, and I will tell about it

And then the years were gone, and he was back at Winterfell once more, wearing a quilted leather coat in place of mail and plate. His sword was not made of wood, and it was Robb who stood facing him, not Iron Emmett. Every morning they had trailed together, since they were big enough to walk; Snow and Stark, spinning and slashing about the wards of Winterfell, shouting and laughing, sometimes crying when there was no one else to see. They were not little boys when they fought, but knights and mighty heroes. "I'm Prince Aemon the Dragonknight," Jon would call out, and Robb would shout back, "Well, I'm Florian the Fool." Or Robb would say, "I'm the Young Dragon," and Jon would reply, "I'm Ser Ryam Redwyne." That morning he called it first. "I'm Lord of Winterfell!" he cried, as he had a hundred times before. Only this time, this time, Robb had answered, "You can't be Lord of Winterfell, you're bastard-born. My lady mother says you can't ever be the Lord of Winterfell.

When he moved to take another sandwich, she pushed the plate just out of his reach. "Talk first. Eat later, Jack." His gaze narrowed, but there was a twinkled in his eye. "You've become cruel, Treasure. An 'eartless minx what delights in denyin' a man 'is proper tea. A little suspense is good for the digestion.

Pete couldn't believe how sanctimonious somebody could be just because they'd once had a soldering iron stuck up their arse.

The tomb in the daytime, and when wreathed with fresh flowers, had looked grim and gruesome enough; but now some days afterwards, when the flowers hung lank and dead, their whites turning to rust and their greens to browns; when the spider and the beetle had resumed their accustomed dominance; when time-discoloured stone, and dust-encrusted mortar, and rusty, dank iron, and tarnished brass and clouded silver-plating gave back the feeble glimmer of a candle, the effect was more miserable and sordid than could have been imagined. It conveyed irresistibly the idea that life - animal life - was not the only thing that could pass away.

Xie Lian whipped his head over, and a biting chill flashed before his face. He straightened and stated solemnly: “You ask who I am? LISTEN WELL! ——I, AM THE EMINENT HIGHNESS THE CROWN PRINCE! You riotous radicals, BOW DOWN BEFORE ME!” His voice boomed like thunder in clear skies. There were actually a few who almost dropped to their knees, and didn’t snap out of it until their companions pulled them up. “What are you doing? Are you actually kneeling?” “Th-that’s weird, I did it before I realized it…” Xie Lian proclaimed sharply: “I, AM OVER EIGHT HUNDRED. OLDER THAN ALL OF YOU COMBINED. I’VE CROSSED MORE BRIDGES THAN ALL THE ROADS YOU’VE WALKED. “I, POSSESS SHRINES AND TEMPLES ACROSS THIS LAND; MY DEVOTEES AND WORSHIPPERS ARE SPREAD TO ALL FOUR SEAS. IF YOU DON’T KNOW MY NAME, IT’S BECAUSE YOU ARE IGNORANT AND UNLEARNED OF THE WORLD! “I, DO NOT WORSHIP GODS. “I, AM GOD!” When the mob heard this speech, that was so shameless yet spoken with an incomparably impressive air, they were all stunned, and dropped their jaws. “…HUH???” Xie Lian made up all that nonsense because he was waiting for this very moment. He flung that plate in his hand, and all those little white meatballs shot out through the air like iron pellets, scattering in all directions. Without any misses, they were hurled right into the open mouths of all those people in shock. Then he wiped away his sweat. “Will everyone please forget everything I just said? I’m actually only just a scrap collector!

The nutritional composition of beef provides much-needed protein, vitamins and iron.... Let us also not gloss over what is beef's most obvious benefit: Livestock take inedible and untasty grains and convert them into a protein-packed food most humans love to eat.

So after some instruction, Joseph put on the apron and started carefully polishing the clean dishes even though it made no sense to him. Over the course of the day, he learned how to wash the floors and clean the windows and empty out the iron stove. Soon the kitchen smelled of lemons and spices, fresh bread and soap. There was a short break for lunch before resuming work. The light shifted during the afternoon and cascaded through the clean windows, burnishing the room with gold. Joseph was so focused on the work, on the patters of the silverware and the curve of the handles on the ancient pitchers and measuring cups, that he forgot for a little while about his parents, and St. Anthony's, and the fire, and losing Blink. He felt a kind of pride in being allowed to touch all the delicate glassware, plates, and bowls, and he hadn't broken a single thing.

Even though he was hounded by misfortune, never once did Scholar He think of killing himself.” “Think about it. He had abnormally strong determination,” Xie Lian continued somberly. “He was ground down by so much unfairness, so much injustice. A typical person would've given up or ended everything. Yet he always fought back; he never yielded. Perhaps, once the Reverend of Empty Words clung to him, it didn't bite down on sweet fruit but rather an iron plate. In the end, it broke its teeth and lost thoroughly.” Shi Qingxuan shook his head as he listened. He sighed in earnest. “...I really am nothing compared to that man.

Stephenson had large wrought-iron boiler plates available and he also had the courage of his calculations... The idea found its best-known expression in the Menai railway bridge opened in 1850. Stephenson's beams, which weighed 1,500 tons each, were built beside the Straits and were floated into position between the towers on rafts across a swirling tide. They were raised rather over a hundred feet up the towers by successive lifts with primitive hydraulic jacks. All this was not done without both apprehension and adventure; they were giants on the earth in those days.

To gibbet is to dip a corpse in tar and suspend it in a flat iron cage (the gibbet) in plain view of townsfolk while it rots and gets pecked apart by crows. A stroll through the square must have been a whole different plate of tamales back then.

She was nearly killed by royal assassins. Burn down the palace until you smoke out who ordered it, then have their hearts and eyes torn out. Give them to her on a plate." Key sneered. "What's the point of power, if you never do anything worthwhile?".

The low-maintenance woman, the ideal woman, has no appetite. This is not to say that she refuses food, sex, romance, emotional effort; to refuse is petulant, which is ironically more demanding. The woman without appetite politely finishes what’s on her plate, and declines seconds. She is satisfied and satisfiable. As a child, on an endless restrictive regimen that started when I was four, I was told ‘if you get used to eating less, you’ll stop being so hungry.’ The secret to satiation, to satisfaction, was not to meet or even acknowledge your needs, but to curtail them. We learn the same lesson about our emotional hunger: Want less, and you will always have enough.

My God, she despised spaghetti bolognese. Night after night after night, plate after plate after plate. The laundry, the ironing, the mopping, the sweeping, the driving. She’d never resented it at the time but now she resented every moment, every single bloody lamb chop.

The tomb in the day-time, and when wreathed with fresh flowers, had looked grim and gruesome enough; but now, some days afterwards, when the flowers hung lank and dead, their whites turning to rust and their greens to browns; when the spider and the beetle had resumed their accustomed dominance; when time-discoloured stone, and dust-encrusted mortar, and rusty, dank iron, and tarnished brass, and clouded silver-plating gave back the feeble glimmer of a candle, the effect was more miserable and sordid than could have been imagined. It conveyed irresistibly the idea that life—animal life—was not the only thing which could pass away.

The low-maintenance woman, the ideal woman, has no appetite. This is not to say that she refuses food, sex, romance, emotional effort; to refuse is petulant, which is ironically more demanding. The woman without appetite politely finishes what’s on her plate, and declines seconds. She is satisfied and satisfiable. A man’s appetite can be hearty, but a woman with an appetite is always voracious: her hunger always overreaches, because it is not supposed to exist. If she wants food, she is a glutton. If she wants sex, she is a slut. If she wants emotional care-taking, she is a high-maintenance bitch or, worse, an “attention whore”: an amalgam of sex-hunger and care-hunger, greedy not only to be fucked and paid but, most unforgivably of all, to be noticed.

How did you know I was up here?' "Other than being able to track you through the bond? You told me in a letter that you'd sit up here waiting for your father to come home." I reach for the plate, then hold it in front of him. "I know chocolate cake isn't going to fix this, but in my defense, I got it for you when I'd just thought you'd had a shit day, before I knew what really happened." He glances at the slice, then leans in and brushes his mouth over mine before grabbing it. "I'm not used to people taking care of me. Thank you." "Get used to it.

It would be there—the eternal smell of the coffee the sugar the hemp sweating slow iron plates above the forked deliberate brown water and lost lost lost all ultimate blue of latitude and horizon; the hot rain gutterfull plaiting the eaten heads of shrimp; the ten thousand inescapable mornings wherein ten thousand airplants swinging stippleprop the soft scrofulous soaring of sweating brick and ten thousand pairs of splayed brown hired Leonorafeet tigerbarred by jaloused armistice with the invincible sun: the thin black coffee, the myriad fish stewed in a myriad oil—tomorrow and tomorrow and tomorrow; not only not to hope, not even to wait: just to endure.

Gibbeting—though it hits the ear like a word for happy playground chatter or perhaps, at worst, the cleaning of small game birds—is in fact a ghastly verb. To gibbet is to dip a corpse in tar and suspend it in a flat iron cage (the gibbet) in plain view of townsfolk while it rots and gets pecked apart by crows. A stroll through the square must have been a whole different plate of tamales back then.

At one point Jo excused herself to go powder her nose, a euphemism since she never wore makeup. Erik bowed as she left the table, then sat back down, not noticing his necktie had draped across his plate. His eyes continued to follow Josie's egress as, taking up knife and fork he went about cutting his necktie into tiny bite-sized slices. "How's yer steak?" asked J. "It's a bit stringy," Erik confessed.

The thought flits through my mind that dozens of women have probably been here before me, but it is countered by another: ‘I drink from the same glasses as everyone else when I’m in a restaurant and eat from the same plates using the same forks, so what the hell is the difference?’ Especially as restaurants are very careful about cleanliness and these snow-white and perfectly ironed sheets exude the kind of freshness that even newborn babies would envy.

She loved old things. The brown-brick place was a survivor of the 1907 earthquake and fire, and proudly bore a plaque from the historical society. The building had a haunted history- it was the site of a crime of passion- but Tess didn't mind. She'd never been superstitious. The apartment was filled with items she'd collected through the years, simply because she liked them or was intrigued by them. There was a balance between heirloom and kitsch. The common thread seemed to be that each object had a story, like a pottery jug with a bas-relief love story told in pictures, in which she'd found a note reading, "Long may we run. -Gilbert." Or the antique clock on the living room wall, each of its carved figures modeled after one of the clockmaker's twelve children. She favored the unusual, so long as it appeared to have been treasured by someone, once upon a time. Her mail spilled from an antique box containing a pigeon-racing counter with a brass plate engraved from a father to a son. She hung her huge handbag on a wrought iron finial from a town library that had burned and been rebuilt in a matter of weeks by an entire community. Other people's treasures captivated her. They always had, steeped in hidden history, bearing the nicks and gouges and fingerprints of previous owners. She'd probably developed the affinity from spending so much of her childhood in her grandmother's antique shop.

What are you thinking about?” Jay asked as he plopped down next to her. She blinked, wondering if she was wearing her frustration on her face. “Nothing,” she lied, pushing her salad around her plate. She wasn’t sure why she didn’t just tell him. “Doesn’t look like nothing,” Jules interrupted from across the table. Violet cast a quick glare at her friend for inconveniently pointing out the obvious. “What?” Jay asked, nudging Violet with his shoulder. “Tell me.” Violet hesitated, suddenly embarrassed over her new insecurity. Yet, inside her head, she bitterly referred to Mike as “Jay’s boyfriend.” Ironically, though, it was Mike who saved Violet from having to confess those very thoughts, when he slid into an open space on the other side of the table. “What’d I miss?” His lazy smile reached all the way into his tawny-colored eyes, and even the dimples on his cheek made a fleeting appearance. Violet could see the draw for Chelsea; he was sort of stunning to look at. So then what was Jay’s excuse? She jokingly hoped it wasn’t the adorable dimple too.

Now shall the hard war-helm bedight with the gold Be bereft of its plating; its polishers sleep, They that the battle-mask erewhile should burnish: Likewise the war-byrny, which abode in the battle O'er break of the war-boards the bite of the irons, Crumbles after the warrior; nor may the ring'd byrny After the war-leader fare wide afield On behalf of the heroes: nor joy of the harp is, No game of the glee-wood; no goodly hawk now Through the hall swingeth; no more the swift horse Beateth the burg-stead. Now hath bale-quelling A many of life-kin forth away sent.

An elderly diner from a neighboring table had been dying for an excuse to stare at the exotic woman with rubies around her neck, and now Laksha had provided her one by laughing so loudly. She noticed the woman’s stare and waggled her finger between us and explained, “We were just talking about goatfucking.” The woman’s eyes bulged in shock—and so did those of her dinner companions—but rather than scold Laksha for being so rude, they hastily returned to attacking their enchiladas with their dentures, eyes studiously contemplating plates of melted cheese and red sauce.

Do you have any cheese preferences?” Jack asked. “All cheese is good cheese, Lend said. “True dat.” I nodded solemnly. “You did not just say ‘true dat,’” Arianna said, walking into the kitchen. “Because if you think you have any ability whatsoever to pull that off, we are going to have to have a long, long talk.” “Can I at least use it ironically? Or ‘dude.’ Can I use ‘dude?’ Because I really want to be able to use ‘dude.’” “No. No, you cannot, but thank you for asking. Besides, ironic use always segues into non-ironic use, and unless you suddenly become far cooler or far more actually Californian than you are now, I simply cannot allow it.” “But on Easton Heights—” “You are not going to bring up Cary’s cousin Trevyn’s multiepisode arc where he’s sent there as punishment for his pot-smoking surf-bum ways, are you? Because that arc sucked, and he wasn’t even very hot. Also, what’s the lunatic doing?” She jerked her head toward Jack. He flipped a gorgeous looking omelet onto a plate and placed it with a flourish in front of Lend. “I am providing insurance against frying pan boy deciding to enact all the very painful fantasies he’s no doubt entertained about me for the last few weeks. An omelet this good should rule out any dismemberment vengeance.” “Have you been reading his diary?” I asked. “Because I’ll bet he got really creative with the violence ideas.” “No, I only ever read yours. But let me tell you, one more exclamation mark dotted with a heart while talking about how good a kisser Lend is and I was about ready to do myself in. You’re rather single-minded when it comes to adoring him.” “True dat,” Arianna said, nodding. “How come you can use ‘true dat’ if I can’t?” I asked, rightfully outraged. “Because I’m dead, and none of the rules apply anymore.” Lend ate his omelet, refusing to answer Jack’s questions about just how delicious it was on a scale from cutting off limbs to just breaking his nose. I gave Jack full points for flavor but noted the texture was slightly off, exempting him from name-calling but not from dirty looks. Arianna lounged against the counter, and when I finished first we debated the usage rules of “dude,” “true dat,” and my favorite, “for serious.” “I kind of wish they’d shut up,” Jack said. “Dude, true dat,” Lend answered. Jack nodded solemnly. “For serious.

It’s not polite to stare. Please stop.” “Never.” Jesse sat in his usual position on the trunk, chin in palm, watching her flip pancakes in the iron skillet. “Then let’s have it out right now.” Plopping onto the stool, Susannah returned his stare. Sunlight echoed off the snow outside and the newly plastered wall, lighting the green and gold sparks in his brown eyes. “Your pancakes are burning, Mrs. Mason,” he said without blinking. “That’s your breakfast, Mr. Mason.” Lunging across the table, Jesse kissed her on the nose. “Ha! You blinked!” “No fair.” Susannah loaded his plate, burnt side up. “Fair or foul, I must have my morning kiss.

From his corner office on the ground floor of the St. Cyril station house, Inspector Dick has a fine view of the parking lot. Six Dumpsters plated and hooped like iron maidens against bears. Beyond the Dumpsters a subalpine meadow, and then the snow¬ capped ghetto wall that keeps the Jews at bay. Dick is slouched against the back of his two-thirds-scale desk chair, arms crossed, chin sunk to his chest, star¬ing out the casement window. Not at the mountains or the meadow, grayish green in the late light, tufted with wisps of fog, or even at the armored Dumpsters. His gaze travels no farther than the parking lot—no farther than his 1961 Royal Enfield Crusader. Lands¬man recognizes the expression on Dick's face. It's the expression that goes with the feeling Landsman gets when he looks at his Chevelle Super Sport, or at the face of Bina Gelbfish. The face of a man who feels he was born into the wrong world. A mistake has been made; he is not where he belongs. Every so often he feels his heart catch, like a kite on a telephone wire, on something that seems to promise him a home in the world or a means of getting there. An American car manufactured in his far-off boyhood, say, or a motor¬cycle that once belonged to the future king of England, or the face of a woman worthier than himself of being loved.

James wondered for a moment whether this was the first time someone had used a witchlight rune stone as stage lighting before his mind went blank. Christopher made a small noise in the back of his throat, and Thomas stared wide-eyed. The mermaid had human legs. They were long and really quite shapely, James had to admit, loosely draped in diaphanous skirts made of woven exotic seaweeds. Unfortunately, from the waist up she was the front half of a gaping, staring fish. Her scales were shiny metallic silver and reflected the light in a way that almost, but not quite, distracted from her dinner-plate-size, unblinking yellow eyes. The audience went mad, cheering and hooting twice as loudly as before. One of the werewolves howled, "CLARIBELLA!" in a mournful, yearning voice. "May I present," Matthew cried with a grin, "Claribella the Mermaid!" The crowd whistled and banged their approval. James, Christopher, and Thomas struggled to find words. "The mermaid's backwards," said James, having regained some of his vocabulary--though perhaps not all of it. "Matthew hired a reverse mermaid," Thomas agreed. "But why?" "I wonder what kind of fish she is," said Christopher. "Are mermaids a specific kind of fish? Sharks or herring, or such?" "I had kippers this morning," said Thomas sadly. The backward mermaid began to swing her hips side to side, with the ease of a practiced cabaret dancer. Her mouth bobbed open and closed in rhythm with the music. Her small fins, on either side of her body, flapped.

You Are What You Eat Take food for example. We all assume that our craving or disgust is due to something about the food itself - as opposed to being an often arbitrary response preprogrammed by our culture. We understand that Australians prefer cricket to baseball, or that the French somehow find Gerard Depardieu sexy, but how hungry would you have to be before you would consider plucking a moth from the night air and popping it, frantic and dusty, into your mouth? Flap, crunch, ooze. You could wash it down with some saliva beer.How does a plate of sheep brain's sound? Broiled puppy with gravy? May we interest you in pig ears or shrimp heads? Perhaps a deep-fried songbird that you chew up, bones, beak, and all? A game of cricket on a field of grass is one thing, but pan-fried crickets over lemongrass? That's revolting. Or is it? If lamb chops are fine, what makes lamb brains horrible? A pig's shoulder, haunch, and belly are damn fine eatin', but the ears, snout, and feet are gross? How is lobster so different from grasshopper? Who distinguishes delectable from disgusting, and what's their rationale? And what about all the expectations? Grind up those leftover pig parts, stuff 'em in an intestine, and you've got yourself respectable sausage or hot dogs. You may think bacon and eggs just go together, like French fries and ketchup or salt and pepper. But the combination of bacon and eggs for breakfast was dreamed up about a hundred years aqo by an advertising hired to sell more bacon, and the Dutch eat their fries with mayonnaise, not ketchup. Think it's rational to be grossed out by eating bugs? Think again. A hundred grams of dehydrated cricket contains 1,550 milligrams of iron, 340 milligrams of calcium, and 25 milligrams of zinc - three minerals often missing in the diets of the chronic poor. Insects are richer in minerals and healthy fats than beef or pork. Freaked out by the exoskeleton, antennae, and the way too many legs? Then stick to the Turf and forget the Surf because shrimps, crabs, and lobsters are all anthropods, just like grasshoppers. And they eat the nastiest of what sinks to the bottom of the ocean, so don't talk about bugs' disgusting diets. Anyway, you may have bug parts stuck between your teeth right now. The Food and Drug Administration tells its inspectors to ignore insect parts in black pepper unless they find more than 475 of them per 50 grams, on average. A fact sheet from Ohio State University estimates that Americans unknowingly eat an average of between one and two pounds of insects per year. An Italian professor recently published Ecological Implications of Mini-livestock: Potential of Insects, Rodents, Frogs and Snails. (Minicowpokes sold separately.) Writing in Slate.com, William Saletan tells us about a company by the name of Sunrise Land Shrimp. The company's logo: "Mmm. That's good Land Shrimp!" Three guesses what Land Shrimp is. (20-21)

1 tablespoon flaked sea salt, like Maldon 2 pieces of salmon fillet with skin on, ⅓ pound each Olive oil Freshly ground black pepper and lemon wedges, for serving Scatter the salt evenly over a dry, well-seasoned 10-inch cast-iron pan. A stainless steel pan will also work. If you’re using a stainless steel pan instead of cast iron, brush the pan lightly with oil before adding the salt. Place the pan over medium-high heat for 3 minutes. While the pan heats, dry the fish fillets well with paper towels and lay them flat on a large plate. Brush with olive oil on both sides. Place the fish into the hot pan, skin side down. Turn the heat down slightly if the crackle sounds too loud and sputtery. Cover with a lid. If you don’t have a lid that fits your pan, a metal baking sheet will do the job. Cook without moving the fillets for 3 to 5 minutes, until the skin is brown and crisp, and releases easily from the pan. Flip the fillets and cook them uncovered for another 2 to 4 minutes, depending on their thickness. The fish is done when the flesh deep inside is still faintly translucent and the internal temperature reads 125 degrees. Serve with freshly ground black pepper and lemon wedges. Serves 2.

No one believed that the author was the Chinese who received the prize. At the end of the last century, fleeing the scourge of yellow fever that devastated Panama during the construction of the railroad between the two oceans, he had arrived with many others who stayed here until they died, living in Chinese, reproducing in Chinese, and looking so much alike that no one could tell one from the other. At first, there were no more than ten, some of them with their wives and children and edible dogs, but in a few years, four narrow streets in the slums along the port were overflowing with other unexpected Chinese, who came into the country without leaving a trace in the customs record....In the popular view, they were divided into two kinds: bad Chinese and good Chinese. The bad ones were the ones in the lugubrious restaurants along the water front where one was as likely to eat like a King as to die a sudden death at the table, sitting before a plate of rat meat with sunflowers, and which were thought to be nothing more than fronts for white slavery, and many other kinds of trafficking. The good ones were the Chinese in the laundries, heirs of a sacred knowledge, who returned one's shirts cleaner than new, with collars and cuffs like recently ironed communion wafers.

Cheddar Cheese Grits Ingredients: 2 cups whole milk 2 cups water 1 1/2 teaspoons salt 1 cup coarse ground cornmeal 1/2 teaspoon freshly ground black pepper 4 tablespoons unsalted butter 4 ounces sharp Cheddar, shredded Directions: Place the milk, water, and salt into a large, heavy-gauge pan over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually stirring. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and stir frequently, every few minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of the pan when stirring. Cook for 20 to 25 minutes or until mixture is creamy. Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately. Sweet Potato Casserole Ingredients: For the sweet potatoes 3 cups (1 29-ounce can) sweet potatoes, drained ½ cup melted butter ⅓ cup milk ¾ cup sugar 1 teaspoon vanilla 2 beaten eggs salt to taste For the topping: 5 tablespoons melted butter ⅔ cup brown sugar ⅔ cup flour 1 cup pecan pieces Instructions: Preheat the oven to 350 degrees. Mash the sweet potatoes and add the melted butter, milk, sugar, vanilla, beaten eggs, and a pinch of salt. Stir until incorporated. Pour into a shallow baking dish or a cast iron skillet. Combine the butter, brown sugar, flour, and pecan pieces in a small bowl, using your fingers to create moist crumbs. Sprinkle generously over the casserole. Bake for 25-35 minutes, until the edges pull away from the sides of the pan and the top is golden brown. Let stand for the mixture to cool and solidify a little bit before serving. Southern Fried Chicken Ingredients: 4 pounds chicken pieces 1 1/2 cups milk 2 large eggs 2 1/2 cups all-purpose flour 2 tablespoons salt 2 teaspoons pepper 3 cups vegetable oil salt to taste Preparation: Rinse chicken; pat dry and then set aside. Combine milk and eggs in a bowl; whisk to blend well. In a large heavy-duty plastic food storage bag, combine the flour, salt, and pepper. Dip a chicken piece in the milk mixture; let excess drip off into bowl. Put a few chicken pieces in the food storage bag and shake lightly to coat thoroughly. Remove to a plate and repeat with remaining chicken pieces. Heat oil to 350°. Fry chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and cooked through. Chicken breasts will take a little less time than other pieces. Pierce with a fork to see if juices run clear to check for doneness. With a slotted spoon, move to paper towels to drain; sprinkle with salt.

BESTIARY " charybdis: when i suck in / i make deadly / whirlpools / ask anyone who’s managed / to climb out / alive dragon: patrol or pillage / he exhales and a whole village / burns / iron scaled sentry / guardian of the ivory / tower i wrap my legs around / everyone thinks / he’s a brute / but for me / he lifts his breast plate / for me he welcome the quiver / and the arrow’s teeth. golem: take his hair in your hands / his dead / skin cells / his discarded undergarments / take them / and make of them a new boy this effigy / his likeness and nothing / like him / breathe life into its clenched carapace // my god / i think i saw it / move medusa: when i saw / my face / reflected in terror / in his eyes / i turned to stone / or a pillar of salt watching my village burn / he was the village burning / maybe that’s a different story / maybe in the end only the snakes wept siren: he cries / and i / lashed to the mast of a ship / steer my body toward the sound / sheets bound around wrists and ankles tears make grief / a lighthouse you wear / when i hear him a huge wood wheel turns in my stomach / and i break / open on / his jagged coast werewolf: there are many words for transformation / metamorphosis metaphor / medication / go to sleep / beside the man you love wake up next to a dog / maybe the moon brought it out of him hound hungry for blood / maybe its your fault / or maybe it was there inside him / howling all along

Jake tried to pull away from the clutching hand and went sprawling on the Tick-Tock Man's throne. His eye fell on a pocket which had been sewn into the right-hand arm-rest. Jutting from the elasticized top was the cracked pearl handle of a revolver. "Oh, cully, how you'll suffer!" the Tick-Tock Man whispered ecstatically. The O of surprise had been replaced by a wide, trembling grin. "Oh how you'll suffer! And how happy I'll be to...WHAT--?" The grin slackened and the surprised O began to reappear as Jake pointed the cheesy nickel-plated revolver at him and thumbed back the hammer. The grip on Jake's ankle tightened until it seemed to him that the bones there must snap. "You DASN'T!" Tick-Tock said in a screamy whisper. "Yes I DO," Jake said grimly, and pulled the trigger of the Tick-Tock Man's runout gun. There was a flat crack, much less dramatic than the Schmeisser's Teutonic roar. A small black hole appeared high up on the right side of Tick-Tock's forehead. The Tick-Tock Man went on staring up at Jake, disbelief in his remaining eye. Jake tried to make himself shoot him again and couldn't do it. Suddenly a flap of the Tick-Tock Man's scalp peeled away like old wallpaper and dropped on his right cheek. Roland would have known what this meant; Jake, however, was now almost beyond coherent thought. A dark, panicky horror was spinning across his mind like a tornado funnel. He cringed back in the big chair as the hand on his ankle fell away and the Tick-Tock Man collapsed forward on his face. The door. He had to open the door and let the gunslinger in. Focusing on that and nothing but, Jake let the pearl-handled revolver clatter to the iron grating...

This modesty in a sect is perhaps a singular instance in the history of mankind, every other sect supposing itself in possession of all truth, and that those who differ are so far in the wrong; like a man traveling in foggy weather, those at some distance before him on the road he sees wrapped up in the fog, as well as those behind him, and also the people in the fields on each side, but near him all appears clear, tho' in truth he is as much in the fog as any of them. To avoid this kind of embarrassment, the Quakers have of late years been gradually declining the public service in the Assembly and in the magistracy, choosing rather to quit their power than their principle. In order of time, I should have mentioned before, that having, in 1742, invented an open stove [84] for the better warming of rooms, and at the same time saving fuel, as the fresh air admitted was warmed in entering, I made a present of the model to Mr. Robert Grace, one of my early friends, who, having an iron-furnace, [85] found the casting of the plates for these stoves a profitable thing, as they were growing in demand. To promote that demand, I wrote and published a pamphlet, entitled "An Account of the new-invented Pennsylvania Fireplaces; wherein their Construction and Manner of Operation is particularly explained; their Advantages above every other Method of warming Rooms demonstrated; and all Objections that have been raised against the Use of them answered and obviated," etc. This pamphlet had a good effect. Gov'r. Thomas was so pleas'd with the construction of this stove, as described in it, that he offered to give me a patent for the sole vending of them for a term of years; but I declin'd it from a principle which has ever weighed with me on such occasions, viz., That, as we enjoy great advantages from the inventions of others, we should be glad of an opportunity to serve others by any invention of ours; and this we should do freely and generously.

went off, without waiting for serving men, and unsaddled my horse, and washed such portions of his ribs and his spine as projected through his hide, and when I came back, behold five stately circus tents were up—tents that were brilliant, within, with blue, and gold, and crimson, and all manner of splendid adornment! I was speechless. Then they brought eight little iron bedsteads, and set them up in the tents; they put a soft mattress and pillows and good blankets and two snow-white sheets on each bed. Next, they rigged a table about the centre-pole, and on it placed pewter pitchers, basins, soap, and the whitest of towels—one set for each man; they pointed to pockets in the tent, and said we could put our small trifles in them for convenience, and if we needed pins or such things, they were sticking every where. Then came the finishing touch—they spread carpets on the floor! I simply said, "If you call this camping out, all right—but it isn't the style I am used to; my little baggage that I brought along is at a discount." It grew dark, and they put candles on the tables—candles set in bright, new, brazen candlesticks. And soon the bell—a genuine, simon-pure bell—rang, and we were invited to "the saloon." I had thought before that we had a tent or so too many, but now here was one, at least, provided for; it was to be used for nothing but an eating-saloon. Like the others, it was high enough for a family of giraffes to live in, and was very handsome and clean and bright-colored within. It was a gem of a place. A table for eight, and eight canvas chairs; a table-cloth and napkins whose whiteness and whose fineness laughed to scorn the things we were used to in the great excursion steamer; knives and forks, soup-plates, dinner-plates—every thing, in the handsomest kind of style. It was wonderful! And they call this camping out. Those stately fellows in baggy trowsers and turbaned fezzes brought in a dinner which consisted of roast mutton, roast chicken, roast goose, potatoes, bread, tea, pudding, apples, and delicious grapes; the viands were better cooked than any we had eaten for weeks, and the table made a finer appearance, with its large German silver candlesticks and other finery, than any table we had sat down to for a good while, and yet that polite dragoman, Abraham, came bowing in and apologizing for the whole affair, on account of the unavoidable confusion of getting under way for a very long trip, and promising to do a great deal better in future! It is midnight, now, and we break camp at six in the morning. They call this camping out. At this rate it is a glorious privilege to be a pilgrim to the Holy Land.

And indeed at the hotel where I was to meet Saint-Loup and his friends the beginning of the festive season was attracting a great many people from near and far; as I hastened across the courtyard with its glimpses of glowing kitchens in which chickens were turning on spits, pigs were roasting, and lobsters were being flung alive into what the landlord called the ‘everlasting fire’, I discovered an influx of new arrivals (worthy of some Census of the People at Bethlehem such as the Old Flemish Masters painted), gathering there in groups, asking the landlord or one of his staff (who, if they did not like the look of them; would recommend accommodation elsewhere in the town) for board and lodging, while a kitchen-boy passed by holding a struggling fowl by its neck. Similarly, in the big dining-room, which I had passed through on my first day here on my way to the small room where my friend awaited me, one was again reminded of some Biblical feast, portrayed with the naïvety of former times and with Flemish exaggeration, because of the quantity of fish, chickens, grouse, woodcock, pigeons, brought in garnished and piping hot by breathless waiters who slid along the floor in their haste to set them down on the huge sideboard where they were carved immediately, but where – for many of the diners were finishing their meal as I arrived – they piled up untouched; it was as if their profusion and the haste of those who carried them in were prompted far less by the demands of those eating than by respect for the sacred text, scrupulously followed to the letter but naïvely illustrated by real details taken from local custom, and by a concern, both aesthetic and devotional, to make visible the splendour of the feast through the profusion of its victuals and the bustling attentiveness of those who served it. One of them stood lost in thought by a sideboard at the end of the room; and in order to find out from him, who alone appeared calm enough to give me an answer, where our table had been laid, I made my way forward through the various chafing-dishes that had been lit to keep warm the plates of latecomers (which did not prevent the desserts, in the centre of the room, from being displayed in the hands of a huge mannikin, sometimes supported on the wings of a duck, apparently made of crystal but actually of ice, carved each day with a hot iron by a sculptor-cook, in a truly Flemish manner), and, at the risk of being knocked down by the other waiters, went straight towards the calm one in whom I seemed to recognize a character traditionally present in these sacred subjects, since he reproduced with scrupulous accuracy the snub-nosed features, simple and badly drawn, and the dreamy expression of such a figure, already dimly aware of the miracle of a divine presence which the others have not yet begun to suspect. In addition, and doubtless in view of the approaching festive season, the tableau was reinforced by a celestial element recruited entirely from a personnel of cherubim and seraphim. A young angel musician, his fair hair framing a fourteen-year-old face, was not playing any instrument, it is true, but stood dreaming in front of a gong or a stack of plates, while less infantile angels were dancing attendance through the boundless expanse of the room, beating the air with the ceaseless flutter of the napkins, which hung from their bodies like the wings in primitive paintings, with pointed ends. Taking flight from these ill-defined regions, screened by a curtain of palms, from which the angelic waiters looked, from a distance, as if they had descended from the empyrean, I squeezed my way through to the small dining-room and to Saint-Loup’s table.

I led my portion of the rearguard across the open ground to the right of the prince’s battalion, and surged into the first company of Castilian reinforcements as they tried to arrange into a defensive line. They were well-equipped foot with steel helms and leather jacks, glaives and axes, but demoralised and unwilling to stand against a charge of heavy horse. I skewered a serjeant in the front rank with my lance and rode over him as the men behind him scattered, yelling in fear and hurling their banners away as they ran. If all the Castilians had behaved in such a manner, we would have had an easy time of it, but now Enrique flung his household knights into the fray. It had started to rain heavily, sheets of water blown by strong winds across the battlefield, and a phalanx of Castilian lancers on destriers came plunging out of the murk, smashing into the front rank of my division. A lance shattered against my cuisse, almost knocking me from the saddle, but I kept my seat and slashed at the knight with my broadsword as he hurtled past, chopping an iron leaf from the chaplet encircling his basinet, but doing no other damage. My men held together under the Castilian charge, and soon there was a fine swirling mêlée in progress. I was surrounded by visored helms and glittering blades, men yelling and horses screaming, and glimpsed my standard bearer ahead of me, shouting and fending off two Castilians with the butt of his lance. Another Englishman rode in to help him, throwing his arms around one of the Castilians and heaving him out of the saddle with sheer brute strength, and then a fresh wave of steel and horseflesh, thrown up by the violent, shifting eddies of battle, closed over them and shut off my view. I couldn’t bear to lose my banner again, and charged into the mass of fighting men, clearing a path with the sword’s edge. A mace or similar hammered against my back-plate, sending bolts of agony shooting up my spine, and my foot slipped out of the stirrup as I leaned drunkenly in the saddle, black spots reeling before my eyes.

It is our care about who we are that motivates us to choose a role (professor, father, friend) to attempt to settle the issue of our Being, which in turn, like a magnet dropped onto a plate of iron filings, organizes the world into interrelated groups of tools and people that have determinate functions within our projects. Care is what reveals a meaningful world to us in the first place, and everything we experience must find its place within this practically structured world, including purportedly autonomous theory.

That good, huh? It’s free, Oberon. Rather than argue the semantics of great with him, I laughed inwardly and enjoyed my own plate of bacon and bread.

I grumbled to myself but headed into the hallway, making sure to check for anyone else before stepping out. Though a nice bruise on my head might make Sarah and Mrs. Williams even more interested in getting me out of this nightmare. But, I wasn’t up for the pain. In the dining room, the Robinsons were already in their seats. Viv had left her apron crumpled on the floor in the corner of the room. I bet she’d ask me to pick it up at some point and probably even make me iron the wrinkles out of it. The Robinsons were nice to me now, but I knew everything would go back to their twisted normal if the adoption went through. They would treat me like their modern-day Cinderella all over again. “Sit, sit,” Viv chirped. Avoiding any looks from Max, I took my seat next to Viv and placed my napkin in my lap. Even though I lived with these people, I still held onto the manners that my parents had taught me. Staring at the food in front of me, I saw instantly that it looked nothing like what I was expecting. In fact, it all smelled and looked delicious. I wasn’t sure if it was because I’d barely eaten all day, or because Viv had miraculously discovered a new found talent for cooking. A casserole dish and a steaming pot of piping hot chicken parmesan sat in the middle of the table. A pile of garlic bread sat on a plate between the chicken dishes and there were even a couple of bowls of very healthy looking salad.

If I could do it, I’d do no writing at all here. It would be photographs; the rest would be fragments of cloth, bits of cotton, lumps of earth, records of speech, pieces of wood and iron, phials of odors, plates of food and of excrement. . . . A piece of the body torn out by the roots might be more to the point. —JAMES AGEE, Let Us Now Praise Famous Men

Colin rubbed his neck with his hand, regarding me like a hopeful puppy dog. "Are you sure you wouldn't prefer just to fling something at me and get it over with?" I leaned back against the cushioned back of the banquette, folded my arms across my chest, and waited. "Dempster?" I prompted. Colin considered for a moment, contemplated the olive plate, considered some more, and came out with, "We don't get on." "That much I figured out on my own." Colin shifted restlessly in his seat. "It's a long story." I patted the side of the glass carafe. "We have a large carafe of wine." Colin let himself relax into a rueful grin. "I really am sorry. I didn't mean to drag you into it." "Since I've already been dragged," I suggested, grasping the carafe with two hands and tipping it forwards over his glass, "it would be nice to know what's going on." "Thanks." Colin took the glass I held out to him. He raised it an ironic salute. "Cheers.

Do you have a frying pan? Not Teflon, I hate that stuff. Cast iron? Or stainless steel?" I found River an old cast iron pan in the cabinet by the sink. I put it on the stove, and I imagined, for a second, Freddie, young, wearing a pearl necklace and a hat that slouched off to one side, standing over that very pan and making an omelet after a late night spent dancing those crazy, cool dances they did back in her day. "Brilliant," River said. He lit the gas stove and threw some butter in the pan. Then he cut four pieces of the baguette, rubbed them with a clove of garlic, and tore a hole out in each. He set the bread in the butter and cracked an egg onto the bread so it filled up the hole. The yolks of the eggs were a bright orange, which, according to Sunshine's dad, meant the chickens were as happy as a blue sky when they laid them. "Eggs in a frame," River smiled at me. When the eggs were done, but still runny, he put them on two plates, diced a tomato into little juicy squares, and piled them on top of the bread. The tomato had been grown a few miles outside of Echo, in some peaceful person's greenhouse, and it was red as sin and ripe as the noon sun. River sprinkled some sea salt over the tomatoes, and a little olive oil, and handed me a plate. "It's so good, River. So very, very good. Where the hell did you learn to cook?" Olive oil and tomato juice were running down my chin and I couldn't have cared less. "Honestly? My mother was a chef." River had the half smile on his crooked mouth, sly, sly, sly. "This is sort of a bruschetta, but with a fried egg. American, by way of Italy.

I knew you forever and you were always old, soft white lady of my heart. Surely you would scold me for sitting up late, reading your letters, as if these foreign postmarks were meant for me. You posted them first in London, wearing furs and a new dress in the winter of eighteen-ninety. I read how London is dull on Lord Mayor's Day, where you guided past groups of robbers, the sad holes of Whitechapel, clutching your pocketbook, on the way to Jack the Ripper dissecting his famous bones. This Wednesday in Berlin, you say, you will go to a bazaar at Bismarck's house. And I see you as a young girl in a good world still, writing three generations before mine. I try to reach into your page and breathe it back… but life is a trick, life is a kitten in a sack. This is the sack of time your death vacates. How distant your are on your nickel-plated skates in the skating park in Berlin, gliding past me with your Count, while a military band plays a Strauss waltz. I loved you last, a pleated old lady with a crooked hand. Once you read Lohengrin and every goose hung high while you practiced castle life in Hanover. Tonight your letters reduce history to a guess. The count had a wife. You were the old maid aunt who lived with us. Tonight I read how the winter howled around the towers of Schloss Schwobber, how the tedious language grew in your jaw, how you loved the sound of the music of the rats tapping on the stone floors. When you were mine you wore an earphone. This is Wednesday, May 9th, near Lucerne, Switzerland, sixty-nine years ago. I learn your first climb up Mount San Salvatore; this is the rocky path, the hole in your shoes, the yankee girl, the iron interior of her sweet body. You let the Count choose your next climb. You went together, armed with alpine stocks, with ham sandwiches and seltzer wasser. You were not alarmed by the thick woods of briars and bushes, nor the rugged cliff, nor the first vertigo up over Lake Lucerne. The Count sweated with his coat off as you waded through top snow. He held your hand and kissed you. You rattled down on the train to catch a steam boat for home; or other postmarks: Paris, verona, Rome. This is Italy. You learn its mother tongue. I read how you walked on the Palatine among the ruins of the palace of the Caesars; alone in the Roman autumn, alone since July. When you were mine they wrapped you out of here with your best hat over your face. I cried because I was seventeen. I am older now. I read how your student ticket admitted you into the private chapel of the Vatican and how you cheered with the others, as we used to do on the fourth of July. One Wednesday in November you watched a balloon, painted like a silver abll, float up over the Forum, up over the lost emperors, to shiver its little modern cage in an occasional breeze. You worked your New England conscience out beside artisans, chestnut vendors and the devout. Tonight I will learn to love you twice; learn your first days, your mid-Victorian face. Tonight I will speak up and interrupt your letters, warning you that wars are coming, that the Count will die, that you will accept your America back to live like a prim thing on the farm in Maine. I tell you, you will come here, to the suburbs of Boston, to see the blue-nose world go drunk each night, to see the handsome children jitterbug, to feel your left ear close one Friday at Symphony. And I tell you, you will tip your boot feet out of that hall, rocking from its sour sound, out onto the crowded street, letting your spectacles fall and your hair net tangle as you stop passers-by to mumble your guilty love while your ears die.

This curve, which looks like an elongated S, is variously known as the logistic, sigmoid, or S curve. Peruse it closely, because it’s the most important curve in the world. At first the output increases slowly with the input, so slowly it seems constant. Then it starts to change faster, then very fast, then slower and slower until it becomes almost constant again. The transfer curve of a transistor, which relates its input and output voltages, is also an S curve. So both computers and the brain are filled with S curves. But it doesn’t end there. The S curve is the shape of phase transitions of all kinds: the probability of an electron flipping its spin as a function of the applied field, the magnetization of iron, the writing of a bit of memory to a hard disk, an ion channel opening in a cell, ice melting, water evaporating, the inflationary expansion of the early universe, punctuated equilibria in evolution, paradigm shifts in science, the spread of new technologies, white flight from multiethnic neighborhoods, rumors, epidemics, revolutions, the fall of empires, and much more. The Tipping Point could equally well (if less appealingly) be entitled The S Curve. An earthquake is a phase transition in the relative position of two adjacent tectonic plates. A bump in the night is just the sound of the microscopic tectonic plates in your house’s walls shifting, so don’t be scared. Joseph Schumpeter said that the economy evolves by cracks and leaps: S curves are the shape of creative destruction. The effect of financial gains and losses on your happiness follows an S curve, so don’t sweat the big stuff. The probability that a random logical formula is satisfiable—the quintessential NP-complete problem—undergoes a phase transition from almost 1 to almost 0 as the formula’s length increases. Statistical physicists spend their lives studying phase transitions.

The walls were painted a robin's-egg blue. Antique wood-and-glass display cases had mottled milk chocolate-brown marble countertops. Antique iron-and-glass stands would make the future little cakes (under their glass domes) pop up and down on the counter like jaunty hats. From the top of the left wall of the bakery, Gavin had hung a canvas curtain and arranged a display area in front of it. Both the curtain and display would change each month- as would, of course, the colors and flavors we showcased. The idea was to sell not only cakes, but also cake stands, serving pieces, plates, paper napkins, and other goodies, so once your little cakes got home, they'd look as good as they did in my bakery. One-stop shopping. On the right, Gavin had arranged a seating area with dark bentwood chairs and cafe tables. It looked like a tea salon in Paris. I sighed with delight. But I wanted to see where I would spend most of my time. The work and storage areas were screened off in the back, although I would have been happy to show off my two Vulcan convection-ovens-on-wheels and the big stainless steel worktable with the cool marble slab at one end for chocolate work. The calm milk-chocolate plaster walls, stainless steel, and white marble made the workspace look like a shrine to the cake baker's art.

He's on to sashimi now, fanning and curling slices of snapper and fugu into white roses on his cutting board. Before Toshio can plate the slices, Shunichi reaches over and calmly replaces the serving plate his son has chosen with an Edo-era ceramic rectangle more to his liking. Three pieces of tempura- shrimp, eggplant, new onion- emerge hissing and golden from the black iron pot in the corner, and Toshio arranges them on small plates with wedges of Japanese lime. Before the tempura goes out, Shunichi sneaks in a few extra granules of salt while Toshio's not looking. By now Dad is shadowing his son's every move. As Toshio waves a thin plank of sea cucumber eggs over the charcoal fire, his dad leans gently over his shoulder. "Be careful. You don't want to cook it. You just want to release its aroma." Toshio places a fried silverfish spine on a craggy ceramic plate, tucks grated yuzu and sansho flowers into its ribs, then lays a sliver of the dried eggs over the top. The bones shatter like a potato chip, and the sea cucumber detonates in my mouth.

13 Reasons to include Curry Leaves to your Diet Sambar. Upma. Dal. Poha. What do they all have in common? A tempering rich in curry leaves. But curry leaves – or Curry leaves, as they are commonly known in India – do more good than simply seasoning your food. Curry power benefits include weight loss and a drop in cholesterol levels. But there’s lots more that the Curry leaves can do. Here are 13 reasons to chew on those curry leaves that pop up on your plate. To keep anaemia away The humble Curry leaves is a rich source of iron and folic acid. Anaemia crops up when your body is unable to absorb iron and use it. “Folic acid is responsible for iron absorption and as Curry leaves is a rich source of both compounds, it’s the perfect choice if you’re looking to amp up your iron levels,” says Alpa Momaya, a Diet & Wellness consultant with Sunrise nutrition hub. To protect your liver If you are a heavy drinker, eating curry leaves can help quell liver damage. A study published in Asian Journal of Pharmaceutical and Clinical Research has revealed that curry leaves contain kaempferol, a potent antioxidant, and can protect the liver from oxidative stress and harmful toxins. To maintain blood sugar levels A study published in the Journal of Plant food for Nutrition has revealed that curry leaves can lower blood sugar levels by affecting the insulin activity. To keep your heart healthy A study published in the Journal of Chinese Medicine showed that “curry leaves can help increase the amount of good cholesterol (HDL) and protect you from heart disease and atherosclerosis,” Momaya says. To aid in digestion Curry leaves have a carminative nature, meaning that they prevent the formation of gas in the gastrointestinal tract and facilitate the expulsion of gas if formed. Ayurveda also suggests that Curry leaves has mild laxative properties and can balance the pitta levels in the body. Momaya’s advice: “A juice of curry leaves with a bit of lime juice or added to buttermilk can be consumed for indigestion.” To control diarrhoea Even though curry leaves have mild laxative properties, research has shown that the carbazole alkaloids in curry leaves can help control diarrhoea. To reduce congestion Curry leaves has long been a home remedy when it comes to dealing with a wet cough, sinusitis or chest congestion. Curry leaves, packed with vitamin C and A and rich in kaempferol, can help loosen up congested mucous. To help you lose weight Curry leaves is known to improve digestion by altering the way your body absorbs fat. This quality is particularly helpful to the obese. To combat the side effects of chemotherapy Curry leaves are said to protect the body from the side effects of chemotherapy and radiotherapy. They also help protect the bone marrow and halt the production of free radicals in the body. To improve your vision Curry leaves is high in vitamin A, which contains carotenoids that can protect the cornea. Eating a diet rich in curry leaves can help improve your vision over time. To prevent skin infections Curry leaves combines potent antioxidant properties with powerful anti-bacterial, anti-fungal and antiprotozoal properties. It is a common home remedy for common skin infections such as acne and fungal infections of the nail. To get better hair Curry leaves has long been used to prevent greying of the hair by our grandmothers. It also helps treat damaged hair, tackle hair fall and dandruff and add bounce to limp hair. To take care of skin Curry leaves can also be used to heal damaged skin. Apply a paste on burns, cuts, bruises, skin irritations and insect bites to ensure quick recovery and clean healing. Add more Curry leaves to your diet and enjoy the benefits of curry leaves.

Not-withstanding the fact that cutting granite with copper chisels is an impossibility, Egyptologists have asserted that the pyramid builders predated the Bronze Age, and, therefore, were limited in their choice of metals with which to make their tools. Therefore, they say that copper was the only metal that the ancient Egyptians used to fashion the stones with which they built the Great Pyramid. They say this while evidence of prehistoric iron—proving that the ancient Egyptians had developed and used it when building the Great Pyramid—is in the keeping of the British Museum. The discoverers of this piece of iron go to great lengths to argue for and document its authenticity, as John and Morton Edgar point out in their book Great Pyramid Passages. […] Despite the [...] testimonials, because the chronology for the development of metals did not include wrought iron in the age of the pyramids, the specialists at the British Museum concluded that this wrought-iron artifact could not be genuine and must have been introduced in modern times. […] The profession as a whole has been unable to cope with the idea of a piece of wrought iron being contemporary with the Great Pyramid. Such a notion goes completely against the grain of every preconception that Egyptologists internalize throughout their careers concerning the ways in which civilizations evolve and develop. […] Egyptologists have a vested interest in continuing their teachings as they have taught them for the past century. To do otherwise would be to admit that they have been wrong. The iron plate is just a small, though significant, item in a large collection of anomalies that have been ignored or misinterpreted by many academics because they contradict their orthodox beliefs.

Pitiful. To obtain such gifts and not appreciate them. Mortarion’s tragedy was that he had become what he had spent his life opposing. He hated himself. He could not reconcile his own drastic transmutation in his mind. The pestilential stench seeping from his plate was, as much as anything, shame. For our part, thought Ahriman, you are the enemy, Pale King. How ironic you are content to be known by that title now, the name of the very monsters you used to hunt with such glee. Mortarion, witch-burner, purger of wisdom. Louder than any other voice, yours was raised against our being from the very start. There were other accusers too: Dorn, Russ, Corax, Manus, but none as loud or as self-righteous as you. Because of you, Prospero burned and Tizca fell. Russ was the implement, and dread Horus the architect, but you were the instigator who fomented the prejudice to begin with. We have longed to see you punished for that, and this is sweet indeed. Look what has become of you: Manus is long dead; Corax and Russ are broken, and lost from the field of war; Dorn is cornered and sweating out his last hours in a prison of his own making as oblivion descends. But you. You couldn’t even cling on to your principles, unlike them. You, the loudest critic of all, have become one with us. Your strength counted for nothing. You have submitted to the warp, and you loathe yourself for doing so. And we can now watch with relish as you rot and hate yourself for ever. Behind his gold-and-azure mask, Ahzek Ahriman smiled.

I noticed the ice cream machine----scallop ice cream? No, that sounded revolting (though Hiroyuki Sakai's trout ice cream from Iron Chef America would remain forever #iconic).

Ezekiel and Gloria Curtice sat at the end of the table nearest the sheet-iron stove, a silence descending as the residents of Abandon filled their plates from the pans of corn bread, vegetables, fried potatoes, sop, and whole roasts. The hanging lamps did little to illumine the hall, the faces an indistinct canvas for shadow and candlelight. Gloria sat across from Harriet McCabe, watching the little girl devour her supper, dripping sauce on her white pinafore.

One thing leads to another in this world, Flamen, and we human beings get dragged along like—like dead leaves spinning in the wake of a skimmer. Diablo was saying a while back how you fine down your principles so that a machine can handle them, and pretty soon the person using the machine comes to imagine that this is how it’s always been— there never was a subtler way of thinking. That’s some of where it’s at, but it’s not all by any means. Take the fine expensive home you live in, with its automatic defenses and its mines sown under the lawn like daffodil-bulbs. You shut yourself up behind armor-plate, you shut your mind too. You advertise Guardian traps on your show, don’t you—those steel bands spiked like an Iron Maiden? What’s the mentality of someone who’s prepared to come home from visiting neighbors and find a corpse hung up in the doorway? I say he’s already insane when he commits himself to that course of action, and you don’t have to wait for him to lose his marbles under an overdose of Ladromide before he stops thinking as a responsible mature person ought to! And what’s the reason that’s advanced for acting this way?” He rounded on Reedeth. “You know! You probably have it dinned into you a dozen times a day at your work! ‘Be an individual!’” Conroy contrived to make the slogan sound obscene. “And what’s this been twisted into? The biggest Big Lie in history! It’s no use making your life so private you refuse to learn from other people’s experience—you just get stuck in a groove of mistakes you need never have made. We have more knowledge available at the turn of a switch than ever before, we can bring any part of the world into our own homes, and what do we do with it? Half the time we advertise goods people can’t afford, and anyhow they’ve got the color and hold controls adrift because the pretty patterns are fun to look at when you’ve bolted and barred your mind with drugs. Split! Divide! Separate! Shut your eyes and maybe it’ll go away! “We mine our gardens, we close our frontiers, we barricade our cities with Macnamara lines to shut off black from white, we divide, divide, divide!” A stamp emphasized each repetition of the word. “It gets into our families, goddamn it, it gets into our very love-making! Christ, do you know I had a girl student last year who thought she was having an affair with a boy back home and all they’d ever done was sit in front of the comweb and masturbate at each other? Twenty miles apart! They’d never even kissed! We’re going insane, our whole blasted species—we’re heading for screaming ochlophobia! Another couple of generations and husbands will be afraid to be alone in the same room with their wives, mothers will be afraid of their babies, if there are any babies!

Saffy had never been an easy child. Defiant and headstrong, she was born with a will already forged in iron. Nonetheless, I’d always expected that having a teenager would be a turning point, the part of parenthood where everything got better. Throughout those early years of nappies, teething, tantrums and night terrors I’d consoled myself by imagining a time when my girls were old enough to be self-sufficient. Maybe then I wouldn’t be pulled in three different directions, always spinning plates. But Saffy’s defiance had grown into disrespect and contempt. I felt as though I needed an emotional suit of armour to protect myself from her spiteful comments. She resented every thought, cell, breath, and ounce of me.

Step 12: Front Decorations This is a nice way to add even more definition. Put stone pressure plates on top of the front wall of the bunker (X), hold SHIFT to place them on the dispensers. You can also place iron bars in the spaces between the stone wall and the cobblestone wall (X). Step 13: Furnishing The last step is adding some furniture and decorations to the room. You can get creative here but I’ll give you some suggestions. We’ve got a symmetric design with two double chests against the wall, then a chiseled stone brick with a fern flower pot on top and an item frame on the side. The item frames has a bow on the right side and a steak on the left side and they represent what’s in each chest. Weapons and food, all you need for defending the valley below! We also got a bed on each side if you need to take a nap.

Once Alex enters the room, I forget I’m even hungry and nearly drop my plate. A helpful servant scoops it up from my hands. I see him in profile, his long lean body in stark shades of black and white: knee-high socks, dark, well-fitted pants, a jacket the color of midnight, and a snowy-white cravat as pressed and starched as ever. I’d think he looked entirely too formal, except my own dress is at least as fancy. Today, it’s appropriate. As much as it would be great to see him in a T-shirt, jeans, and ball cap, the formal attire simply suits him. He surveys the room as the others take notice of his presence, but before they can bombard him, his eyes sweep across to me and then stop. His lips give way to the slightest of smiles, and then he’s heading straight toward me, leaving a gaggle of disappointed faces in his wake. “Do I look okay?” I whisper to Emily, unable to take my eyes off of him long enough to check. She squeezes my hand. “You look…” “Stunning,” Alex finishes as he arrives in front of me. “Your Grace,” I say, for the first time, and curtsy. He looks amused that I’ve addressed him so formally. “My lady.” He bows, a deeper bow than I’ve ever seen him do. I rise and look him in the eye again. “I thought you said I wasn’t a lady.” He smirks. “I thought you said you were.” We smile at one another, and the room fades around me. “Save the next dance?” I nod. “Wonderful. I shall find you then.” And then he leaves me with Emily, and I finally know what a swoon is as I grab her elbow. “I thought he might ravish you right here on the floor,” she says with a giggle. “Emily!” “What?” And then I can’t help it; I burst into a fit of giggles with her, until my sides ache and I can hardly breathe. A few guests stare as they pass us--I’m betting such behavior is frowned upon--but I find that I don’t even care. It’s been so long since I’ve had a friend who made me feel like I could be myself. Ironic, since I’m Rebecca here, but it’s still invigorating and exhilarating, and all we’re doing is standing here laughing like total lunatics. It’s definitely against Victoria’s Rules for Proper Young Ladies. But I don’t care. I am me. Whether that is someone they like or someone they despise, I am who I am, and that’s the truth. When have I ever been this sure of myself? “Is everything all right?” Emily stops giggling. “Yes. I--” I pause, taking a breath. “I’m…better than all right.” I glance around at the beautiful, sparkling ballroom and then back at Emily’s smiling face. “I’m perfect.

The Trail-Makers NORTH and west along the coast among the misty islands, Sullen in the grip of night and smiling in the day: Nunivak and Akutan, with Nome against the highlands, On we drove with plated prow agleam with frozen spray. Loud we sang adventuring and lustily we jested; Quarreled, fought, and then forgot the taunt, the blow, the jeers; Named a friend and clasped a hand—a compact sealed, attested; Shared tobacco, yarns, and drink, and planned surpassing years. Then—the snow that locked the trail where famine's shadow followed Out across the blinding white and through the stabbing cold, Past tents along the tundra over faces blotched and hollowed; Toothless mouths that babbled foolish songs of hidden gold. Wisdom, lacking sinews for the toil, gave over trying; Fools, with thews of iron, blundered on and won the fight; Weaklings drifted homeward; else they tarried—worse than dying— With the painted lips and wastrels on the edges of the night. Berries of the saskatoon were ripening and falling; Flowers decked the barren with its timber scant and low; All along the river-trail were many voices calling, And e'en the whimpering Malemutes they heard—and whined to go. Eyelids seared with fire and ice and frosted parka-edges; Firelight like a spray of blood on faces lean and brown; Shifting shadows of the pines across our loaded sledges, And far behind the fading trail, the lights and lures of town. So we played the bitter game nor asked for praise or pity: Wind and wolf they found the bones that blazed out lonely trails.... Where a dozen shacks were set, to-day there blooms a city; Now where once was empty blue, there pass a thousand sails. Scarce a peak that does not mark the grave of those who perished Nameless, lost to lips of men who followed, gleaning fame From the soundless triumph of adventurers who cherished Naught above the glory of a chance to play the game. Half the toil—and we had won to wealth in other station; Rusted out as useless ere our worth was tried and known. But the Hand that made us caught us up and hewed a nation From the frozen fastness that so long was His alone. . . . . . . Loud we sang adventuring and lustily we jested; Quarreled, fought, and then forgot the taunt, the blow, the jeers; Sinned and slaved and vanished—we, the giant-men who wrested Truth from out a dream wherein we planned surpassing years.

Laura could see how hard her mother tried to focus on the needs of the moment... She knew that strategy very well; it was the one she had used for years. You must keep your gaze on the immediate scene: the plates that needed clearing, the dresses that needed ironing, the vases that needed fresh water, while the clouds above you gathered and dispersed and gathered again.

Aluminum Hulls In 1931 England, aluminum was used in the construction of the Diana II, a 55 foot express cruiser, which is still in use. Aluminum is non-magnetic and is almost never found in the elemental state. As a ductile metal it is malleable and has about one-third the density and stiffness of steel. Aluminum is a corrosion resistant, easily machined, cast, drawn and extruded, however the procedure to weld it is more difficult and different from other metals. In 1935 the Bath Iron Works in Maine, built an experimental hull for Alcoa. Named the Alumette, it was floated to the James River in Newport News, Virginia for the purpose of testing its structural properties. The MV Sacal Borincano was an all-aluminum constructed Roll on Roll off, or Ro-Ro ship, designed to carry 40 highway trailers between Miami, FL and San Juan. PR. The relatively small ship was 226 feet in length and has a displacement of 2000 tons. The South Atlantic and Caribbean Line Inc. operated the vessel which was constructed by American Marine in 1967, with help from the Reynolds Metal Company. The vessel was constructed completely of heli-arced aluminum plates to achieve a working speed of 14 knots with a diesel electric power plant of 3000 hp generating 2240kW.

Dad diagnoses me as having a stomach bug, claiming that there’s a nasty one going around, but I’m fairly certain it’s the chicken he cooked last night, which was a bit squishy and pink in places. I’d barely eaten any and Dad had scoffed a whole plate of it down, which is why he says it can’t have been the cause, but he has a cast iron stomach, probably from years of inadvertently poisoning himself.

The Bible in Iron, 3rd ed. (Doylestown, Pa., 1961), plates 167-68, quoted in William A. Hunter, Forts on the Pennsylvania Frontier 1753-1758 (Harrisburg, Pa., 1960),218.The inscription is written in German: "Dis ist das Jahr, Darin witet der Inchin Schar.

You described U Street in Washington, DC, as “an inferno of hipsterdom” (“Bring on the hipsters”, February 21st, 2015). Please. U Street is so passé. H Street is the current epicentre of designer facial hair, overpriced small plates, Mumford & Sons, and slow, “ironic” fixed-gear bicycles. The always soon-to-open H Street streetcar, a multimillion dollar “cool” boondoggle that combines the charm of a slow-moving bus with the steering manoeuvrability of a railway train, will only increase the area’s cachet. I would mock further. However, as I am reading your newspaper on an iPad, accompanied by a $12 White Lady expertly concocted by a

Everyone looked up, as startled as if there had been an explosion—even the new guy who had been so clueless just an instant earlier. Still bellowing expletives, the yakuza strode directly to the bench-press station, doing a good job of using his voice, either by instinct or design, to disorient his victim. Everything about the yakuza—his words, his tone, his movement and posture, screamed Attack! But the man was too frozen, either by fear or denial, to move off the line of assault. And though he was holding a ten-kilo iron plate with edges considerably harder than the yakuza’s cranium, the man did nothing but drop his mouth open, perhaps in surprise, perhaps in inchoate and certainly futile apology.

Sorry I didn’t ask before, but you were sleeping. But how do you like your eggs?” I let the fried eggs slide off the pan and onto a plate. “Fertilized,” she purred.

(In the Clark apartment doorknobs and plates and hinges were overlaid with sterling silver.) There were inlaid marble floors, wrought-iron staircases, walls wainscoted in rare marbles and choice hardwoods, bronze lamp fixtures and railings in the elevator lobbies.

Then he peeled his shirt off and over his head. She did a double take. If she'd had a mouthful of water, it would've been a spit take. Leo was shirtless. She stopped moving. She couldn't tell if she was horrified or mesmerized by the sight of his abs, which looked like a waffle iron, minus the syrup. She'd imagined that underneath the starched and boring button-downs was a stack of white dinner plates in the shape of a human form. But there he was, half-naked and absolutely real.

The old man was on to something. The summer of the city’s resurrection had also been the summer of scams—coal scams, iron-ore scams, housing scams, insurance scams, stamp-paper scams, phone-license scams, land scams, dam scams, irrigation scams, arms and ammunition scams, petrol-pump scams, polio-vaccine scams, electricity-bill scams, school-book scams, God Men scams, drought-relief scams, car-number-plate scams, voter-list scams, identity-card scams—in which politicians, businessmen, businessmen-politicians and politician-businessmen had made off with unimaginable quantities of public money.

Do you think your dad—” “Not yet, and no. But the sheriff and some state troopers were over. I heard some stuff. They think the body’s been in there at least ten or fifteen years.” Excited as she was by all the action, it also made her sad. “Can you believe that? Not knowing where your kid has been for the last fifteen years. Not knowing if she’s still alive or dead.” When Laura Lynn and Marcus exchanged a look, she frowned. “What?” “Do you know how many kids die around here? Or go missing?” When Mandy shook her head, Marcus continued. “A lot. Like, a lot a lot.” “How?” she asked. “Why?” “Lots of reasons,” Laura Lynn said. “Cancer. Running away. Murder. There are lots of stories like that. Kids going crazy and sent to insane asylums.” Marcus sat straighter in his chair. “I don’t believe all of them. Jake used to try to freak me out by telling me if I didn’t clean my room, all the kids from the mental hospital would escape and eat me alive.” He glanced to the side and shook his head. “What an asshat.” “Who’s Jake?” Mandy asked. “My older brother. He’s in college now.” Marcus started in on his sandwich, talking through a mouthful of food. “But he said his friend’s brother died that way. Some rare disease or something. Totally incurable.” “That’s pretty weird,” Mandy said. “Maybe that’s what happened to the girl in the septic tank,” Laura Lynn offered. “Maybe she went crazy and fell in.” “And what?” Marcus asked. “Her parents just closed it up and forgot about her? I doubt it.” “Then it was probably murder,” Mandy said. Another thrill went through her, but a twinge of fear followed this one. “We should look into it. Do our own investigation.” Laura Lynn and Marcus both looked down at their plates. Marcus was the first to answer. “I don’t know about that.” “What?” Mandy felt confused. She had figured at least Marcus would be into the idea, even if Laura Lynn wasn’t. “Aren’t you a computer genius? You could help me solve the case! We’d be heroes.” “It’s not worth it.” When he looked up again, he was deadly serious. “A lot of people have gone missing over the years, Mandy. Not just kids. It’s better to just keep your head down. Don’t cause any trouble.” Mandy blanched. When she looked at Laura Lynn for support, she saw her friend nodding in agreement. Mandy sat back in her chair with a huff, the turkey and cheese sandwich untouched. So much for showing Bear she could take care of herself by solving this on her own. 9 Bear pulled his truck next to McKinnon’s cruiser and put it in park. He hopped out and met her around the side of her car. “A graveyard? This is about to get real interesting, or real weird.” “Let’s hope it gets interesting,” McKinnon said. The slam of her door echoed through the surrounding trees, and the two of them trudged their way up a set of steps to the cemetery. Bear had passed it a few times as he’d driven around town. It was the biggest within a twenty-mile radius, but it wasn’t huge. The gravestones were crammed near each other, filling the entire plot of land to the brim. There was a short wrought-iron fence around the perimeter and a plaque that read “April Meadows Cemetery” in block letters. A few trees were scattered around, along with a couple of larger headstones, but most of the markers were small and modest. The paths were skinny and winding, as though they had been an afterthought. “What’re we doing here?” Bear

I’d actually rather chew iron nails and shit them back out, but the life of a king isn’t easy.

There is something about the first frost that brings out the caveman--- one might even say the vampire--- in me. I want to wear fur and suck the meat off lamb bones, and on comes my annual craving for boudin noir, otherwise known as blood sausage. You know you've been in France for nearly a decade when the idea of eating congealed blood sounds not only normal, but positively delightful. When I was pregnant, my body craved iron in silly amounts. I could have eaten a skyscraper. It's a shame that it's not on the French pregnancy diet--- forbidden along with charcuterie, liver, and steak tartare. It's true that boudin noir is not the sort of thing I'd buy at any old supermarket. Ideally, you want a butcher who prepares his own. I bought mine from the mustached man with the little truck in Apt market, the same one I'd spotted during our first picnic in Provence. Since our first visit, I'd returned many times to buy his delicious, very lean, saucisses fraîches and his handmade andouillettes, which I sauté with onions, Dijon mustard, and a bit of cream. I serve my boudin with roasted apples--- this time, some Golden Delicious we picked up from a farm stand by the side of the road. I toasted the apple slices with olive oil, sprinkled the whole lot with sea salt, and added a cinnamon stick and a star anise to ground the dish with cozy autumn spices. Boudin is already cooked through when you buy it, but twenty minutes or so in a hot oven gives it time to blister, even burst. I'm an adventurous eater, but the idea of boiled (or cold) boudin makes me think about moving back to New Jersey. No, not really. I admit, when you first take it out of the oven, there are some visual hurdles. There's always a brief moment--- particularly when I serve the dish to guests--- that I think, But that looks like large Labrador shit on a plate. True enough. But once you get past the aesthetics, you have one of the richest savory tastes I can imagine. Good boudin has a velveteen consistency that marries perfectly with the slight tartness of the roasted apples. Add mashed potatoes (with skin and lumps), a bottle of Châteauneuf-du-Pape, and wake me in the spring.

No writer in his right mind writes by a set of rules. At least, not by somebody else’s rules. Why not? Because rules start from the wrong end: with restriction; with form; with mechanics; with exhortation about things you should and shouldn’t do. Where should you start, then? With feeling. Your own feeling. A story is like a car that runs on emotion. The author’s feeling is the gasoline in its engine. Take away its fuel, and even the shiniest, chrome-plated literary power plant is reduced to so much scrap iron.

The waitress comes over with a tray of the official cocktail of the evening, the ELT French 40. It's a riff on a French 75, adjusted to suit us, with bourbon instead of gin, champagne, lemon juice, and simple syrup, with a Luxardo cherry instead of a lemon twist. "Here you go, ladies. As soon as your guests are here we will start passing hors d'oeuvres, but I thought you might want a little sampler plate before they arrive." "That is great, thanks so much!" I say, knowing that in a half hour when people start to come in, we'll have a hard time eating and mingling. We accept the flutes and toast each other. The drink is warming and refreshing at the same time. The platter she has brought us contains three each of all the passed appetizers we chose: little lettuce cups with spicy beef, mini fish tacos, little pork-meatball crostini, fried calamari, and spoons with creamy burrata topped with grapes and a swirl of fig balsamic. There will also eventually be a few of their signature pizzas set up on the buffet, and then, for dinner, everyone has their choice of flat-iron steak, roasted chicken, or grilled vegetables, served with roasted fingerlings. For dessert, there is either a chocolate chunk or apple oatmeal cookie, served toasty warm with vanilla ice cream and either hot fudge or caramel on top, plus there will be their famous Rice Krispies Treats on the tables to share.

Man, that smells good,” Paige said. “What did you make?” “Eggs, venison bacon, and hoe cakes,” Betty said. “I’m sorry,” Tara snickered. “Did you say hoe cakes?” “Yes,” Betty laughed. “They’re very popular in the south.” “They’re called hoe cakes because they were cooked on an iron pan that was called a hoe,” Paige explained. “I wonder what it did to deserve that,” Tara laughed. “Paige is right,” Betty chuckled. “Though the name is humorous.” Betty dished each of us a plate, and I dug in with a vengeance. Typically I wasn’t extremely hungry before a mission, but the smell of that venison bacon had made my mouth water, and I groaned when it hit my tongue. The eggs were fluffy and well seasoned, and the hoe cakes were savory and sweet. “This is delicious,” I said through bites. “Thank you,” Betty chuckled. “I’m glad you like it.” “We all already knew Tav liked hoes,” Anna said with a pointed look at Tara. “Hey!” Tara laughed and hit the redhead on the arm. “I do like the hoes,” I chuckled as I took another bite. “That sounded so wrong,” Paige said seriously, but then her expression cracked, and she broke into a laugh.

Hardened scales protect against dangers, but they are also heavy, and weight you down. Don't plate your hide with more than you need to survive in life, or you will find it a struggle to go anywhere. - The Malwatch

Sometimes he imagined the building as an iceberg whose visible tip included the main floors and eaves and whose submerged mass began below the first level of cellars: stairs with resounding steps going down in spirals; long tiled corridors, their luminous globes encased in wire netting, their iron doors stencilled with warnings and skulls; goods lifts with riveted walls; air vents equipped with huge, motionless fans; metal-lined canvas fire hoses as thick as tree trunks, connected to yellow stopcocks a yard in diameter; cylindrical wells drilled into solid rock; concrete tunnels capped with regularly spaced skylights of frosted glass; recesses; storerooms; bunkers; strongrooms with armour-plated doors.

Worst-case scenario: malevolent spirits have appeared. Low-level spirits will likely be at least temporarily dispersed by: • Bells and chimes • The presence of iron • Firecrackers and other sudden loud noises, like the shattering of pottery and plates • Clattering metal percussion instruments: castanets, cymbals, sistrums, or tambourines. If you have no such instruments, then bang metal pots and pans. • Peals of sincere, hearty laughter Amulets,

She tells of an emotionally powerful event in her life: “sitting in a hospital waiting room after the sudden death of a dear friend. Everything about that time was surreal, of course, with people coming and going, some of them familiar–her family members and some of our mutual friends–and others who were complete strangers. These were the ones who confused me. Didn’t they know that I was the number one friend, the one who knew Ginny the best? But here they were, unaware of me and just as stricken by shock and loss. All those people know different sides of my adventurous friend.. They had climbed rock walls or hiked the Rocky Mountains with her, sat in her writing classes, or taught with her at different times in her life. My friend Ginny was the writer and hiker, the scholar with the ironic sense of humor. I had written books and organized conferences with her, chatted for hours over cups of coffee and plates of Indian food. Their friend was someone else entirely, the Ginny who spent the summer in a chalet high up in the Alps reading French novels or Ginny the neighborhood mom. And unless I was prepared to share my friend with other people, I would never really know her. . . . That experience of the familiar suddenly becoming strange . . . is why we need to know the stories of the past. (p. 48)

2 tablespoons unsalted butter 1 teaspoon finely chopped garlic 1½ cups (½ bottle) fruity white wine, such as a Sauvignon Blanc About ¾ teaspoon salt, or to taste ½ teaspoon freshly ground black pepper 3 packed cups grated Swiss cheese, preferably Emmenthaler or Gruyère (about 12 ounces) About 36 cubes (each 2 inches square) crusty French-style bread Melt the butter in a sturdy saucepan (preferably enameled cast iron), and add the garlic. Cook for 10 seconds over high heat, then add the wine, salt, and pepper. Bring to a boil to evaporate the alcohol in the wine. (You may flambé it, if you like, at this point, but one way or the other the alcohol will rise in the form of vapor.) Add the cheese, and stir gently with a wooden spatula or spoon until it is totally melted and the mixture is just reaching a boil. Do not let it come to a strong boil. Taste for seasoning, trying the fondue on a piece of the bread, and then correct the seasonings, if necessary. Bring the pan to the table, and set over a burner to keep hot. Instruct guests to use this technique: Impale one piece of bread, soft side first, on a dinner fork, and stir it gently into the mixture until coated with the cheese. With a twist of the wrist, lift the bread from the cheese, and set it on a plate for a few seconds to cool slightly before eating. When only about 1 cup of the mixture is left in the bottom of the pan, make the “soup” by adding a dozen or so pieces of the bread to the pot and mixing well to coat them with the leftover liquid and cheese. Don’t forget to eat the crusty bits of cheese sticking to the bottom of the pan.

I nurse the small fish on my plate. Cassius is already finished with his, always a man of appetites. I'm more practiced than he in the art of self-deprivation at the dinner table, doesn't feel so long ago that I was a knobby-kneed boy sitting at my grandmother's dinner table when she turned her long neck to me and peered down that Peregrine nose, and in a kindly manner, inquired if I intend to sleep out in the gutter instead of in my bed chamber, because by virtue of the fact that I'd eaten three whole tarts, I'd clearly abdicated being a man in favor of being a little pig.

So I rose. Now my grandbaby is coming down the stairs we own. Wearing the dress I paid off more than sixteen years ago. Me and Po’Boy, we’ve bought our life back. We’ve scrimped and saved and spent to get what should have been ours outright and always. What should’ve been everything my own grandma paid for. Lucille’s Hair Heaven. Sounds like a place you can walk out of feeling like somebody’s dream for you. Papa Joe’s Supper Club. Can’t help but imagine plates piled high with ribs and greens. Buttermilk biscuits and powdaddy, probably. Hot peach cobblers in cast-iron pans.

Sickness brought disorder; it brought fevers and sweats and sour smells. It stopped the clock. Order was the only remedy. Order was a repudiation of the effects of the sickness. In an orderly sickroom, the sun rose again and set. The linens were ironed and smelled of vinegar, and meals arrived at noon and at six exactly, and even if the patient ate nothing, it was enough to see the plates and the silverware set just so. There was a time for reading and for sleeping and for bringing in the trays, a time for opening the curtains and closing them again, and the order worked its way into the patient just like medicine.

It took the mountain top, it seems to me now, to give me the sensation of independence. It was as if I'd discovered something I'd never tasted before in my short life. Or rediscovered it - for I associated it with the taste of water that came out of the well, accompanied with the ring of that long metal sleeve against the sides of the living mountain, as from deep down it was wound up to view brimming and streaming long drops behind it like bright stars on a ribbon. It thrilled me to drink from the common dipper. The coldness, the far, unseen, unheard springs of what was in my mouth now, the iron smell, all said mountain mountain mountain as I swallowed. Every swallow was making me a part of being here, sealing me in place, with my bare feet planted on the mountain and sprinkled with my rapturous spills. What I felt I'd come here to do was something on my own.

BROWN RICE TORTILLAS Phase 2 Elimination This is one of the most popular recipes from our blog, NourishingMeals.com. Use these tortillas to make Black Bean, Yam, and Avocado Tacos (here) or Pomegranate Chicken Tacos (here). You can also serve them alongside your favorite soup or stew for dipping. They are soft and pliable when warm, but straight out of the fridge, like most gluten-free tortillas, they will crack. All you need to do to make them pliable again is to place one on a wire rack over a pot of simmering water and steam for 30 seconds on each side. I use an 8-inch cast-iron tortilla press to get them super thin, and then cook them in a cast-iron pan. 1¼ cups brown rice flour or sprouted brown rice flour ¾ cup arrowroot powder or tapioca flour ½ teaspoon sea salt 1 cup boiling water virgin coconut oil for cooking In a small mixing bowl, whisk together the brown rice flour, arrowroot, and salt. Add the boiling water and quickly mix with a fork. Knead the dough a few times to form a ball. It should have the texture of Play-Doh. If it is too wet and sticky, add more flour. If it is too dry, add a little more boiling water. Heat a 10-inch cast-iron skillet over medium heat. Divide the dough into six to eight equal-size balls. Place a piece of parchment paper on the bottom of a tortilla press, then place one of the balls in the center and cover with a second sheet of parchment. Press to form a thin, round tortilla. Add about 1 teaspoon coconut oil to the hot skillet. Gently remove the parchment paper and place the tortilla in the hot skillet. Cook for 2 minutes on each side. Repeat with the remaining dough, adding more coconut oil to the skillet each time. Place the cooked tortillas on a plate with another plate flipped over on top of it to keep them warm and soft. Let them sit for about 20 minutes inside the plates; this way, they will be nice and pliable for serving. Yield: 6 to 8 tortillas