Medium Pull Quotes

Money is the barometer of a society’s virtue. When you see that trading is done, not by consent, but by compulsion–when you see that in order to produce, you need to obtain permission from men who produce nothing–when you see that money is flowing to those who deal, not in goods, but in favors–when you see that men get richer by graft and by pull than by work, and your laws don’t protect you against them, but protect them against you–when you see corruption being rewarded and honesty becoming a self-sacrifice–you may know that your society is doomed. Money is so noble a medium that does not compete with guns and it does not make terms with brutality. It will not permit a country to survive as half-property, half-loot

Start ringing things up then. This won't take long." "Which ones?" "I don't care." I push some at her. "These." "These?" She looked dubious. "Why not these?" She glanced at Ray. "'Cause if that's your man, I'd say you can leave these off." "Oh, no, you didn't." Ray said. "What's this shit?" Ray demanded, looking at the saleclerk. "Honey, truth hurts, but ain't no way you're a Magnum." "Well, I ain't no medium!" The clerk smiled. "Yeah, but I was being generous." "What are you doing?" The clerk demanded as Ray grabbed another box. "I ain't rung those up yet." Ray pulled out a foil package and tossed the box back on the counter. "So ring it up." She arched an eyebrow, but didn't bother, maybe because she was watching him unbutton his fly. I caught his wrist. "What are you doing?" "Proving a point." "Not in the middle of the store, you're not." "Ain't nobody here," the cashier reminded me. "And ain't no way he's filling that thing out.

What?” he asked, finishing the second of his nine-ounce steaks, medium rare. “Why are you looking at me that way?” [...] I sighed theatrically, resting my chin on my cupped hands and bracing my elbows on the table. “You are too gorgeous, you know?” I said it just loud enough that the people who’d been watching us surreptitiously could hear me. Unholy laughter lit his eyes—telling me he’d been noticing the looks we’d been getting. But his face was completely serious, as he purred, “So. Am I worth what you paid for me, baby?” I loved it when he played along with me. I sighed again, a sound that I drew up from my toes, a contented, happy sound. I’d get him back for that “baby.” Just see if I didn’t. “Oh, yes,” I told our audience. “I’ll tell Jesse that she was right. Go for the sexy beast, she told me. If you’re going to shell out the money, don’t settle.” He threw back his head and laughed until he had to wipe tears of hilarity off his face. “Jeez, Mercy,” he said. “The things you say.” Then he leaned across the table and kissed me. A while later he pulled back, grinned at me, and sat back in his chair. I had to catch my breath before I spoke. “Best five bucks I ever spent,” I told him fervently.

Do you wish to know whether that day is coming? Watch money. Money is the barometer of a society’s virtue. When you see that trading is done, not by consent, but by compulsion—when you see that in order to produce, you need to obtain permission from men who produce nothing—when you see that money is flowing to those who deal, not in goods, but in favors—when you see that men get richer by graft and by pull than by work, and your laws don’t protect you against them, but protect them against you—when you see corruption being rewarded and honesty becoming a self-sacrifice—you may know that your society is doomed. Money is so noble a medium that it does not compete with guns and it does not make terms with brutality. It will not permit a country to survive as half-property, half-loot.

I am, apparently, of that rare breed that likes to write. The demands of a chapter pull me from bed in the morning, and regardless of how well I think I know the day's road ahead, there are always surprises. But the pleasures that come from writing about the American past, of discovering what I hope no one has seen before, are of course balanced by rough, often tedious stretches. Writing does not come easily for me; I work slowly, much like a sculptor with a chisel, only words rather than stone or wood are my medium. But when at the end of the day I have a page or two that seem right, I pull away from the desk certain that all is right in the world, regardless of what the evening news might tell me later.

In every era there comes a moment when the collective thoughts, whims, and motivations of a people become so self-absorbed, so malignant, so unheeding that nature itself revolts. Man scars the land such that it finally rebels against him. As thoughts can spread despair and death like seedlings of weeds strewn by the wind, so they eventually draw the Gardener to pluck them out. The vetches must be pulled, roots and all. When this happens, the Medium ceases to bless, and instead, it curses. Instead of healing, it spews poison. It happens swiftly and terribly. The ancients gave it a name, this culling process that blackens the world. They named it after a wasting disease that occurs in once-healthy groves of trees. They called it the Blight.

And then that society vanishes, in a spread of ruins and slaughter. “Do you wish to know whether that day is coming? Watch money. Money is the barometer of a society’s virtue. When you see that trading is done, not by consent, but by compulsion—when you see that in order to produce, you need to obtain permission from men who produce nothing—when you see that money is flowing to those who deal, not in goods, but in favors—when you see that men get richer by graft and by pull than by work, and your laws don’t protect you against them, but protect them against you—when you see corruption being rewarded and honesty becoming a self-sacrifice—you may know that your society is doomed. Money is so noble a medium that it does not compete with guns and it does not make terms with brutality. It will not permit a country to survive as half-property, half-loot.

de Charlus lived deluded, like the fish that believes that the water in which he is swimming extends beyond the glass of his tank, which offers him his reflection, whereas he does not see beside him, in the shadows, the amused passerby who is following his antics, or the all-powerful pisciculturalist who, at the unforeseen and fatal moment, deferred at this moment in the case of the Baron (for whom the pisciculturalist, in Paris, will be Mme Verdurin), will pull him ruthlessly out from the medium in which he had liked living, to toss him into another one. Whole

Do you wish to know whether that day is coming? Watch money. Money is the barometer of a society’s virtue. When you see that trading is done, not by consent, but by compulsion—when you see that in order to produce, you need to obtain permission from men who produce nothing—when you see that money is flowing to those who deal, not in goods, but in favors—when you see that men get richer by graft and by pull than by work, and your laws don’t protect you against them, but protect them against you—when you see corruption being rewarded and honesty becoming a self-sacrifice—you may know that your society is doomed. Money is so noble a medium that it does not compete with guns and it does not make terms with brutality. It will not permit a country to survive as half-property, half-loot. “Whenever destroyers appear among men, they start by destroying money, for money is men’s protection and the base of a moral existence. Destroyers seize gold and leave to its owners a counterfeit pile of paper. This kills all objective standards and delivers men into the arbitrary power of an arbitrary setter of values. Gold was an objective value, an equivalent of wealth produced. Paper is a mortgage on wealth that does not exist, backed by a gun aimed at those who are expected to produce it. Paper is a check drawn by legal looters upon an account which is not theirs: upon the virtue of the victims. Watch for the day when it bounces, marked: ‘Account overdrawn.’ “When you have made evil the means of survival, do not expect men to remain good. Do not expect them to stay moral and lose their lives for the purpose of becoming the fodder of the immoral. Do not expect them to produce, when production is punished and looting rewarded. Do not ask, ‘Who is destroying the world?’ You are.

Maylon Stark was medium-built and husky. That was the only word to fit him, husky. He had a husky face, and the nose on it was badly bent and flattened huskily. His voice was husky. His head sat huskily on his neck, the way a fighter carries his chin pulled in from habit. It was the huskiness of a man who hunches up his shoulders and hangs on hard with both hands. And with it Maylon Stark had a peculiar perpetual expression, like that of a man who is hanging hard onto the earth to keep it from moving away, out from under him. The line from the right side of his flattened nose to the corner of his mouth was three times as deep as the same line on the left side; his mouth did not curl, but the deepness of this line made him look like he was about to smile sardonically, or cry wearily, or sneer belligerently. You never knew which. And you never found out which. Because Maylon Stark never did any of them.

Always toast in a single layer, stir often, and pull bits and pieces as they are done. Toast thin slices of bread, to be smeared with chicken liver paste or fava bean purée at medium-low heat (about 350°F) so they don’t burn or dry out, which will result in mouth-damaging shards. Thicker slices of bread, to be topped with poached eggs and greens or tomatoes and ricotta, can be toasted at high heat (up to 450°F), or on a hot grill, so they brown quickly on the surface and remain chewy in the center. At 450°F and above, coconut flakes, pine nuts, and bread crumbs will go from perfect to burnt in the time it takes to sneeze. Knock 50 to 75°F off the temperature, and you’ll buy yourself the luxury of time. If a sneezing fit hits, your toasted foods will be safe. And when you deem the toastiness of these delicate foods sufficient, remove them from their hot trays (not doing so may lead to carryover and your perfectly toasted food will blacken while your back is turned).

Nut Cake 3½ cups plain flour, not self-rising ½ pound salted butter, room temperature 3 cups sugar 6 large eggs 1 cup heavy whipping cream 3 cups chopped pecans 1 teaspoon vanilla extract 1 teaspoon lemon extract Preheat oven to 325°F. Generously grease a tube pan with Crisco and lightly flour. Sift flour three times and set aside. Cream butter with sugar until light and fluffy. Add eggs, one at a time. Beat only until each disappears. Blend in 1 cup flour followed by ½ cup whipping cream. Repeat with 1 cup flour then ½ cup whipping cream. Add 1 cup flour. Coat pecans with remaining ½ cup flour. Carefully fold pecans into batter. Fold in vanilla and lemon extracts. Add batter to pan, level it, and knock bottom of pan on the edge of the counter, once, to get out the air bubbles. Place in the center of the oven and bake for 1 hour and 15 minutes, or until it’s medium brown on top and begins to pull away from the sides of the pan.* Remove from oven. Wait 10 minutes and invert on a cake plate. Do not cover until cool to touch.

The fact that she’s a girl requires, I believe, extra effort. Dada may have, at various times in his life, been a pig, but Dada surely does not want to ever look like a pig again. This can’t possibly be overstated. As the first of two boys, I can’t even imagine what it must be like for a little girl to see her dad leering at another of her sex. This creature will soon grow up to be a young woman and that’s something I consider every day. I figure, I’m going to spoil the shit out of this kid for a while, then pack her off to tae kwon do as soon as she’s four years old. Her first day of second grade and Little Timmy at the desk behind her tries to pull her hair? He’s getting an elbow to the thorax. My little girl may grow up with lots of problems: spoiled; with unrealistic expectations of the world; cultural identification confusion, perhaps (a product of much traveling in her early years); considering the food she’s exposed to, she shall surely have a jaded palate; and an aged and possibly infirm dad by the time she’s sixteen. But she ain’t gonna have any problems with self-esteem. Whatever else, she’s never going to look for validation from some predatory asshole. She can—and surely will—hang out with tons of assholes.

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.

There are some respects in which the concepts of modern theoretical physics differ from those of the Newtonian system. To begin with, the conception of 'force', which is prominent in the seventeenth century, has been found to be superfluous. 'Force', in Newton, is the cause of change of motion, whether in magnitude or direction. The notion of cause is regarded as important, and force is conceived imaginatively as the sort of thing that we experience when we push or pull. For this reason it was considered an objection to gravitation that it acted at a distance, and Newton himself conceded that there must be some medium by which it was transmitted. Gradually it was found that all the equations could be written down without bringing in forces. What was observable was a certain relation between acceleration and configuration; to say that this relation was brought about by the intermediacy of 'force' was to add nothing to our knowledge. Observation shows that planets have at all times an acceleration towards the sun, which varies inversely as the square of their distance from it. To say that this is due to the 'force' of gravitation is merely verbal, like saying that opium makes people sleep because it has a dormitive virtue. The modern physicist, therefore, merely states formulae which determine accelerations, and avoids the word 'force' altogether. 'Force' was the faint ghost of the vitalist view as to the causes of motions, and gradually the ghost has been exorcized.

STUFFIN’ MUFFINS Preheat oven to 350 degrees F., rack in the middle position. 4 ounces salted butter (1 stick, 8 Tablespoons, ¼ pound) ½ cup finely chopped onion (you can buy this chopped or chop it yourself) ½ cup finely chopped celery ½ cup chopped apple (core, but do not peel before chopping) 1 teaspoon powdered sage 1 teaspoon powdered thyme 1 teaspoon ground oregano 8 cups herb stuffing (the kind in cubes that you buy in the grocery store—you can also use plain bread cubes and add a quarter-teaspoon more of ground sage, thyme, and oregano) 3 eggs, beaten (just whip them up in a glass with a fork) 1 teaspoon salt ½ teaspoon black pepper (freshly ground is best) 2 ounces (½ stick, 4 Tablespoons, pound) melted butter ¼ to ½ cup chicken broth (I used Swanson’s) Hannah’s 1st Note: I used a Fuji apple this time. I’ve also used Granny Smith apples, or Gala apples. Before you start, find a 12-cup muffin pan. Spray the inside of the cups with Pam or another nonstick cooking spray OR line them with cupcake papers. Get out a 10-inch or larger frying pan. Cut the stick of butter in 4 to 8 pieces and drop them inside. Put the pan over MEDIUM heat on the stovetop to melt the butter. Once the butter has melted, add the chopped onions. Give them a stir. Add the chopped celery. Stir it in. Add the chopped apple and stir that in. Sprinkle in the ground sage, thyme, and oregano. Sauté this mixture for 5 minutes. Then pull the frying pan off the heat and onto a cold burner. In a large mixing bowl, combine the 8 cups of herb stuffing. (If the boxed stuffing you bought has a separate herb packet, just sprinkle it over the top of the mixture in your frying pan. That way you’ll be sure to put it in!) Pour the beaten eggs over the top of the herb stuffing and mix them in. Sprinkle on the salt and the pepper. Mix them in. Pour the melted butter over the top and mix it in. Add the mixture from your frying pan on top of that. Stir it all up together. Measure out ¼ cup of chicken broth. Wash your hands. (Mixing the stuffing is going to be a lot easier if you use your impeccably clean hands to mix it.) Pour the ¼ cup of chicken broth over the top of your bowl. Mix everything with your hands. Feel the resulting mixture. It should be softened, but not wet. If you think it’s so dry that your muffins might fall apart after you bake them, mix in another ¼ cup of chicken broth. Once your Stuffin’ Muffin mixture is thoroughly combined, move the bowl close to the muffin pan you’ve prepared, and go wash your hands again. Use an ice cream scoop to fill your muffin cups. If you don’t have an ice cream scoop, use a large spoon. Mound the tops of the muffins by hand. (Your hands are still impeccably clean, aren’t they?) Bake the Stuffin’ Muffins at 350 degrees F. for 25 minutes. Yield: One dozen standard-sized muffins that can be served hot, warm, or at room temperature. Hannah’s 2nd Note: These muffins are a great accompaniment to pork, ham, chicken, turkey, duck, beef, or . . . well . . . practically anything! If there are any left over, you can reheat them in the microwave to serve the next day. Hannah’s 3rd Note: I’m beginning to think that Andrea can actually make Stuffin’ Muffins. It’s only April now, so she’s got seven months to practice.

Caramel Apple Bundt Cake For people. Cake 1½ cups flour 1 cup pecans 2 teaspoons baking powder ½ teaspoon baking soda 1½ teaspoons cinnamon ¾ teaspoon nutmeg ¾ teaspoon cloves ¼ teaspoon salt 2 medium apples, peeled and cored ½ cup sugar + extra 1¼ sticks (10 tablespoons) butter at room temperature + extra for greasing the pan 1 cup packed dark brown sugar 2 large eggs at room temperature 1 cup applesauce Preheat oven to 350ºF. Place the flour, pecans, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a food processor and pulse until the pecans are fine. Transfer the flour mixture to a bowl. Insert the grating disk and grate the apples. Take 1 tablespoon of sugar out of the plain sugar and set it aside. Cream the butter with the sugars. Beat in the eggs. Alternate adding the applesauce and the flour mixture until completely combined. Stir in the grated apples. Grease the Bundt pan liberally. Sprinkle the extra sugar on the butter. You may need another tablespoon of sugar for full coverage. Use a cooking spoon to ladle the batter into the Bundt pan and smooth the top. Bake 40 minutes or until it begins to pull away from the sides and a cake tester comes out clean. Allow to rest on a baking rack about 5 to 10 minutes. Loosen the edges, and flip onto the rack. When cool, top with caramel. Caramel 4 tablespoons unsalted butter 1 cup packed dark brown sugar ¼ cup heavy cream Place the ingredients in a deep microwave-safe dish (I used a 4-cup Pyrex measuring cup). Microwave in short bursts, stirring occasionally, until it bubbles up and the sugar melts. (You may find that you even like it if the sugar doesn’t melt!) Swedish Tea Ring For people.

It’s so weird that it’s Christmas Eve,” I said, clinking my glass to his. It was the first time I’d spent the occasion apart from my parents. “I know,” he said. “I was just thinking that.” We both dug into our steaks. I wished I’d made myself two. The meat was tender and flavorful, and perfectly medium-rare. I felt like Mia Farrow in Rosemary’s Baby, when she barely seared a steak in the middle of the afternoon and devoured it like a wolf. Except I didn’t have a pixie cut. And I wasn’t harboring Satan’s spawn. “Hey,” I began, looking into his eyes. “I’m sorry I’ve been so…so pathetic since, like, the day we got married.” He smiled and took a swig of Dr Pepper. “You haven’t been pathetic,” he said. He was a terrible liar. “I haven’t?” I asked, incredulous, savoring the scrumptious red meat. “No,” he answered, taking another bite of steak and looking me squarely in the eye. “You haven’t.” I was feeling argumentative. “Have you forgotten about my inner ear disturbance, which caused me to vomit all across Australia?” He paused, then countered, “Have you forgotten about the car I rented us?” I laughed, then struck back. “Have you forgotten about the poisonous lobster I ordered us?” Then he pulled out all the stops. “Have you forgotten all the money we lost?” I refused to be thwarted. “Have you forgotten that I found out I was pregnant after we got back from our honeymoon and I called my parents to tell them and I didn’t get a chance because my mom left my dad and I went on to have a nervous breakdown and had morning sickness for six weeks and now my jeans don’t fit?” I was the clear winner here. “Have you forgotten that I got you pregnant?” he said, grinning. I smiled and took the last bite of my steak. Marlboro Man looked down at my plate. “Want some of mine?” he asked. He’d only eaten half of his. “Sure,” I said, ravenously and unabashedly sticking my fork into a big chuck of his rib eye. I was so grateful for so many things: Marlboro Man, his outward displays of love, the new life we shared together, the child growing inside my body. But at that moment, at that meal, I was so grateful to be a carnivore again.

So,” Marlboro Man began over dinner one night. “How many kids do you want to have?” I almost choked on my medium-rare T-bone, the one he’d grilled for me so expertly with his own two hands. “Oh my word,” I replied, swallowing hard. I didn’t feel so hungry anymore. “I don’t know…how many kids do you want to have?” “Oh, I don’t know,” he said with a mischievous grin. “Six or so. Maybe seven.” I felt downright nauseated. Maybe it was a defense mechanism, my body preparing me for the dreaded morning sickness that, I didn’t know at the time, awaited me. Six or seven kids? Righty-oh, Marlboro Man. Righty…no. “Ha-ha ha-ha ha. Ha.” I laughed, tossing my long hair over my shoulder and acting like he’d made a big joke. “Yeah, right! Ha-ha. Six kids…can you imagine?” Ha-ha. Ha. Ha.” The laughter was part humor, part nervousness, part terror. We’d never had a serious discussion about children before. “Why?” He looked a little more serious this time. “How many kids do you think we should have?” I smeared my mashed potatoes around on my plate and felt my ovaries leap inside my body. This was not a positive development. Stop that! I ordered, silently. Settle down! Go back to sleep! I blinked and took a swig of the wine Marlboro Man had bought me earlier in the day. “Let’s see…,” I answered, drumming my fingernails on the table. “How ’bout one? Or maybe…one and a half?” I sucked in my stomach--another defensive move in an attempt to deny what I didn’t realize at the time was an inevitable, and jiggly, future. “One?” he replied. “Aw, that’s not nearly enough of a work crew for me. I’ll need a lot more help than that!” Then he chuckled, standing up to clear our plates as I sat there in a daze, having no idea whether or not he was kidding. It was the strangest conversation I’d ever had. I felt like the roller coaster had just pulled away from the gate, and the entire amusement park was pitch-black. I had no idea what was in front of me; I was entering a foreign land. My ovaries, on the other hand, were doing backflips, as if they’d been wandering, parched, in a barren wasteland and finally, miraculously, happened upon a roaring waterfall. And that waterfall was about six feet tall, with gray hair and bulging biceps. They never knew they could experience such hope.

GOODIE FUDGE 1 cup golden raisins (or any other dried fruit that you prefer, cut in raisin-sized pieces)*** 2 cups miniature marshmallows (I used Kraft Jet-Puffed) 1 cup chopped salted pecans (measure after chopping) ¾ cup powdered (confectioners) sugar (pack it down in the cup when you measure it) ½ cup salted butter (1 stick, 4 ounces, ¼ pound) ½ cup white corn syrup (I used Karo) 12-ounce package semi-sweet chocolate chips (2 cups) 2 teaspoons vanilla extract ***—I’ve used dried cherries, chopped dried apricots, and dried peaches in this fudge. They were all delicious and I think I’ll try dried blueberries next. Lisa makes it with chopped dried pineapple for Herb because he loves pineapple. Prepare your pan. Line a 9-inch by 13-inch cake pan with heavy-duty aluminum foil. Make sure you tuck the foil into the corners and leave a flap all the way around the sides. (The reason you do this is for easy removal once the fudge has set.) Spray the foil with Pam or another nonstick cooking spray. Sprinkle the raisins (or the other cut-up dried fruit you’ve used) over the bottom of the foil-lined cake pan. Sprinkle the miniature marshmallows over the fruit. Sprinkle the chopped pecans over that. Set the pan near the stovetop and get ready to make your fudge. Measure out the powdered sugar and place it in a bowl near the stove. You need it handy because you’re going to add it all at once. Melt the butter together with the corn syrup in a medium-sized saucepan over low heat. Add the chocolate chips and stir constantly until they’re melted and smooth. Remove the saucepan from the heat and add the vanilla. Be careful because it may sputter. Stir in the powdered sugar all at once and continue stirring until the mixture in the pan is smooth. Working quickly, spoon (or just pour if you can) the fudge you’ve made out of the saucepan and into the cake pan. Spread the fudge out as evenly as you can and stick it into the refrigerator to cool. Once the fudge has hardened, pull the foil with the fudge from your still-clean cake pan. Pull the foil down the sides and cut your Goodie Fudge into bite-sized pieces. Store in a cool place. Yield: 48 or more bite-sized pieces, depending on how large your bite is.

Characteristics: An ancient breed of northern Chinese origin, this all-purpose dog of China was used for hunting, herding, pulling and protection of the home. While primarily a companion today, his working origin must always be remembered when assessing true Chow type. The general outline of a fully-coated Chow. A powerful, sturdy, squarely built, upstanding dog of Arctic type, medium in size with strong muscular development and heavy bone. The body is compact, short coupled, broad and deep, the tail set high and carried closely to the back, the whole supported by four straight, strong, sound legs. Viewed from the side, the hind legs have little apparent angulation and the hock joint and metatarsals are directly beneath the hip joint. It is this structure which produces the characteristic short, stilted gait unique to the breed. The large head with broad, flat skull and short, broad and deep muzzle is proudly carried and accentuated by a ruff. Elegance and substance must be combined into a well balanced whole, never so massive as to outweigh his ability to be active, alert and agile. Clothed in a smooth or an offstanding rough double coat, the Chow is a masterpiece of beauty, dignity and naturalness, unique in his blue-black tongue, scowling expression and stilted gait.

Pull-Apart Bacon Bread 1 lb. bacon 1 t. oil 3/4 c. green pepper, diced 3/4 c. onion, diced 3 7-1/2 oz. tubes refrigerated buttermilk biscuits 1/4 c. butter, melted 1 c. shredded Cheddar cheese In a skillet over medium-high heat, cook bacon until crisp. Remove bacon to a paper towel, reserving a small amount of drippings in skillet; crumble bacon and set aside. In reserved drippings, sauté green pepper and onion until tender. Remove from heat; set aside. Slice biscuits into quarters; place in a bowl. Add bacon, pepper mixture, butter and cheese; toss until mixed. Transfer mixture to a greased 10" tube pan. Bake at 350 degrees for 30 minutes, or until golden. Invert onto a serving platter; serve warm.

Shaping the mounds of dough is easiest to do with a spring-loaded ice cream scoop, although you can use two spoons or a pastry bag with a large, plain tip. 1 cup (250 ml) water ½ teaspoon coarse salt 2 teaspoons sugar 6 tablespoons (90 g) unsalted butter, cut into small chunks 1 cup (135 g) flour 4 large eggs, at room temperature ½ cup (85 g) semisweet chocolate chips ½ cup (60 g) pearl sugar (see Note) Position a rack in the upper third of the oven. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat. Heat the water along with the salt, sugar, and butter in a medium saucepan, stirring, until the butter is melted. Remove from heat and dump in all the flour at once. Stir rapidly until the mixture is smooth and pulls away from the sides of the pan. Allow the dough to cool for 2 minutes, stirring occasionally to release the heat; then briskly beat in the eggs, one at a time, until the paste is smooth and shiny. Let cool completely to room temperature, then stir in the chocolate chips. If it’s even slightly warm, they’ll melt. Drop mounds of dough, about 2 tablespoons each, on the baking sheet, evenly spaced. Press pearl sugar crystals liberally over the top and sides of each mound. Use a lot and really press them in. Once the puffs expand, you’ll appreciate the extra effort (and sugar). Bake the chouquettes for 35 minutes, or until puffed and well browned. Serve warm or at room temperature. STORAGE: Choquettes are best eaten the same day they’re made. However, once cooled, they can be frozen in a zip-top freezer bag for up to one month. Defrost at room temperature, then warm briefly on a baking sheet in a moderate oven, until crisp.

I’d pulled my unruly blond hair out of its usual ponytail for the occasion, loaded on some makeup to play up my teal eyes, and poured myself into a little black skirt, short enough to show off my legs while not offending Lafitte’s nineteenth-century sensibilities. It must have worked, because the pirate was giving me that head-to-toe appraisal guys do on instinct, like they’re assessing a juicy slab of beef and deciding whether they want it rare, medium, or well-done. “You really are lovely, Drusilla.” The timbre of Lafitte’s voice shivered down my spine, and I fought the urge to check out the biceps underneath that linen shirt. Holy crap. This was just wrong. I should not be absorbing his lust.

We liked his work and sensibility but sensed it would be wise to try him out on a short first to determine not only whether he had filmmaking chops but also if he could work well with others. The first sign of trouble? The film he delivered clocked in at twelve minutes—more of a “medium” than a “short.” But length is flexible; the real problem was that although the director was extraordinarily creative, he was unable to settle on a spine for a story. The piece meandered, lacked focus, and thus packed no emotional punch. It wouldn’t be the first time we would find someone who was able to invent wildly creative elements but was unable to solve the problems of story—the central and most important creative challenge. So we pulled the plug. Some might have lost sleep over the two million dollars we expended on this experiment. But we consider it money well spent. As Joe Ranft said at the time, “Better to have train wrecks with miniature trains than with real ones.

this attractive coffee cake at a holiday brunch or on Christmas morning for a surefire crowd pleaser. To eat, pull off sugary, orange-crusted rounds of sweet bread, one at a time. DOUGH SMALL SWEET DOUGH OF YOUR CHOICE, such as Basic Not-So-Sweet Dough GRATED LEMON RIND 1 teaspoon MEDIUM SWEET DOUGH OF YOUR CHOICE, such as Basic Not-So-Sweet Dough GRATED LEMON RIND 1 teaspoon LARGE SWEET DOUGH OF YOUR CHOICE, such as Basic Not-So-Sweet Dough GRATED LEMON RIND 2 teaspoons 1. Place dough ingredients, including the grated lemon rind, in bread pan, select Dough setting, and press Start. 2. When the dough has risen long enough, the machine will beep. Turn off

coconut-curry chicken Serves 2 Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes 3 tablespoons cooking fat ½ onion, finely diced 2 cloves garlic, minced 1 tablespoon yellow curry powder 1 cup canned crushed tomatoes ½ cup coconut cream 1 teaspoon salt ½ teaspoon black pepper 1½ pounds bone-in, skin-on, split chicken breasts (2 pieces) 1 lime, quartered Don’t pour all the curry sauce over the chicken; once the mixture has come into contact with the raw meat, you have to throw it out. Instead, place your chicken in a shallow bowl, and pour a little of the sauce over the chicken. Brush or rub it evenly over the meat, then flip and repeat on the other side. Save the extra sauce to drizzle over the top of this dish before serving, or use it to top tomorrow night’s chicken, shrimp, or vegetables. To make the curry sauce, melt the cooking fat in a saucepan over medium heat and swirl to coat the bottom of the pan. When the fat is hot, add the onion and cook, stirring, until translucent, 2 to 3 minutes. Add the garlic and stir until it becomes aromatic, about 30 seconds. Add the curry powder and stir for 15 to 20 seconds, taking care that the garlic and curry powder don’t burn. Add the tomatoes and simmer until thickened, about 5 minutes. Transfer the contents of the pan to a food processor or blender and puree until smooth. Pour into a mixing bowl and let cool. Mix in the coconut cream, salt, and pepper. Place the chicken in a shallow bowl. Pour some of the sauce over the chicken and brush it on each side. Preheat a grill to high heat (500°F). Remove the chicken from the curry sauce and discard the extra sauce. Add the chicken, breast-side down, to the grill and sear until golden brown, about 2 minutes. (When the meat is properly seared it will pull off the grates very easily, so don’t rush this step.) Turn the chicken over so the bone side is down and place over indirect heat. Cover with the grill lid and continue to cook until the internal temperature of the chicken is 160°F, or the breast meat springs back when pressed with a finger. This will take 10 to 15 minutes, depending on thickness. Let the chicken rest for 5 minutes. Serve with a squeeze of lime juice and the reserved curry sauce. Make It a Meal: This recipe goes great with Cauliflower Rice and Sautéed Kale with Almonds, or grilled peppers, onions, and pineapple (see Perfect Grilled Vegetables). ✪Baked Coconut-Curry chicken If you don’t have a grill, you can bake the chicken in the oven. Turn the oven to Broil (or 500°F), and place the raw chicken in a baking dish. Sear the chicken in the oven for 5 minutes. Reduce the oven temperature to 350°F. Brush the chicken with the curry sauce and finish cooking in the oven for 10 to 15 minutes (depending on thickness), until the internal temperature reaches 160°F.

In a small saucepan, gently melt the coconut oil and ghee over medium-low heat until completely liquefied. Combine the hot sauce, vinegar, and garlic in a medium mixing bowl and whisk until thoroughly blended. While whisking, drizzle in the melted coconut oil and ghee. The sauce should have a smooth, consistent texture. Store this sauce in an airtight container in the fridge for up to 7 days. (Note, the coconut oil and ghee will solidify in the cold, so pull it out of the fridge, let it come back to room temperature before serving, and gently stir to reblend.) ✪Buffalo Wings For the perfect buffalo wings, fire up the grill! Preheat the grill to medium-high heat (400°F). Add a pound of wings to the grill and close the lid. Turning the wings every few minutes, cook until lightly charred and the skin starts to bubble, 15 to 20 minutes. Toss the wings with the buffalo sauce in a large bowl immediately after removing them from the grill—then let them sit in the sauce for a few minutes before serving with a side of celery and carrots and our Ranch Dressing. (You can also preheat the oven to 375°F and, following the same technique, have golden, crispy wings in about an hour.)

Donald dedicated a significant portion of his time to crafting an image for himself among the Manhattan circles he was desperate to join. Having grown up a member of the first television generation, he had spent hours watching the medium, the episodic nature of which appealed to him. That helped shape the slick, superficial image he would come to both represent and embody. His comfort with portraying that image, along with his father’s favor and the material security his father’s wealth afforded him, gave him the unearned confidence to pull off what even at the beginning was a charade: selling himself not just as a rich playboy but as a brilliant, self-made businessman.

The Medium brought us together. It brought you to the kitchen because I could heal you. It brought you to the kitchen because it knew I could use the Cruciger orb. And it has brought us both here now, to Winterrowd, for a reason. I still have the orb.” She touched his arm, he flinched, and she pulled away. “If you are among the dead tomorrow, I will find you. I will find your sister and tell her how bravely you fought and where you fell. If you are injured, then I will drag you away and tend you and heal you as I did in the kitchen. If you are well, then I will rejoice with you. Whatever happens, Colvin, know that I will watch over you. I know I am only a wretched, but I will not sleep until I see you again on the morrow.

In a medium bowl, whisk together the cocoa, sugar, salt, flour, and baking soda, then sift into a large bowl. In a medium bowl, stir the vanilla and oil together. Bring the water to a boil or brew the coffee. Add it to the oil-vanilla mixture. Make a well in the center of the dry ingredients and gradually whisk in the water-oil mixture until incorporated. Gradually whisk in the eggs and stir until smooth. The batter will be thin. Divide the batter evenly between the prepared pans. Drop the pan onto the counter from a height of 3 inches a couple of times to release any air bubbles that may have formed. Bake in the upper third of the oven for 25 to 30 minutes, until the cakes spring back from the touch and just pull away from the edges of the pan. An inserted toothpick should come out clean. Cool the cakes completely on a wire rack before unmolding them from the pan and peeling off the parchment paper. To serve, place one layer down on a cake plate. Spread 1 cup Vanilla Cream in the center of the cake and gently place the second layer atop it. Spread

1. Shoot your loose, half-opened left hand straight along the power line at a chin-high spot on the bag. 2. But, as the relaxed left hand speeds toward the bag, suddenly close the hand with a convulsive, grabbing snap. Close it with such a terrific grab that when the second knuckle of the upright fist smashes into the bag, the fist and the arm and the shoulder will be "frozen" steel-hard by the terrific grabbing tension. That convulsive, freezing grab is the explosion. Try that long left jolt three or four times. Make certain each time that (1) you are completely relaxed before you step; (2) that your relaxed LEFT hand, in normal guarding position, is only half-closed; (3) that you make no preliminary movement with either your feet or your left hand. Do not draw back-or "cock"-the relaxed left hand in a preparatory movement that you hope will give the punch more zing. Don't do that! You'll not only telegraph the blow, but you'll slow up and weaken the punch. Now that you've got the feel of the stepping jolt, let's examine it in slow motion to see exactly what you did. First, the Falling Step launched your body-weight straight at the target at which your left toe was pointing. Secondly, your relaxed left hand shot out to relay that moving body-weight along the power line to the target before that moving weight could be relayed to the floor by your descending left foot. Thirdly, the convulsive, desperate grab in your explosion accomplished the following: (a) caused the powerful muscles of your back to give your left shoulder a slight surging whirl toward your own right, (b) psychologically "pulled" the moving body-weight into your arm with P. sudden lurch, (c) gave a lightning boost to the speed of your fist, (d) froze your fist, wrist, arm and shoulder along the power line at the instant your fist smashed into the target, and (e) caused terrific "follow-through" after the explosion. When the long, straight jolt crashes into a fellow's chin, the fist doesn't bounce off harmlessly, as it might in a light, medium-range left jab. No sir! The frozen solidity behind the jolt causes the explosion to shoot forward as the solid breech of a rifle forces a cartridge explosion to shoot the bullet forward. The bullet in a punch is your fist, with the combined power from your fast-moving weight and your convulsing muscles behind it-solidly. Your fist, exploded forward by the solid power behind it, has such terrific "follow-through" that it can snap back an opponent's head like that of a shot duck. It can smash his nose, knock out his teeth, break his jaw, stun him, floor him, knock him out.

The AR-57, also known as the AR Five Seven, is available as either an upper receiver for the AR-15/M16 rifle or a complete rifle, firing 5.7×28mm rounds from standard FN P90 magazines. It was designed by AR57 LLC and[3] was produced by AR57 of Kent, Washington, United States. The AR-57 PDW upper is a new design on AR-15/M16 rifles, blending the AR-15/M16 lower with a lightweight, monolithic upper receiver system chambered in FN 5.7×28mm. This model is also sold as a complete rifle, supplied with two 50-round P90 magazines.[1] The magazines mount horizontally on top of the front handguard, with brass ejecting through the magazine well. Hollow AR-15 magazines can be used to catch spent casings. Unlike the standard AR-15 configuration which uses a gas-tube system , the AR-57 cycles via straight blowback.[6] A fully automatic version exists and was marketed as a competitor to the P90 and other personal defense weapons.[7] Manufactured by the eponymous AR57 LLC, and chambered in 5.7x28mm, this upper is less powerful than the standard 5.56mm version, but it has certain tangible advantages, including reduced muzzle blast, a high practical rate of fire, nonexistent recoil, and the ability to use folding stocks. Since the buffer is located within the receiver, folding stocks may also be used for compact storage or carry. To load, place the base plate of a standard FN P90 magazine into the recess on the front of the upper, then press the feed lip side down on the catch located above and slightly back of the bolt. To charge, pull on the right-side nonreciprocating handle and release. The right-side charging hand placement makes it accessible for operation by the strong hand. Since it only has to be operated once every 50 shots, the time penalty for moving the hand off the pistol grip isn’t too great. Empties will eject downward through the nominal magazine well. Some people use a 20-round magazine body with the feed lips, spring and follower removed to act as a brass catcher. The magazine has no provision for activating the bolt lock when empty, but the bolt can be locked open using the catch on the lower. The upper runs very cleanly and reliably, requiring no maintenance after the first 500 shots. The AR57 comes with a medium fluted barrel, reasonable for a varmint rifle but excessive for a defensive carbine. Burning around six grains per shot, 5.7x28mm runs much cooler than 5.56mm, which burns four or more times as much. That yields much reduced muzzle blast and far greater heat endurance, of course at the cost of a roughly 40 percent slower bullet.

2½ cups all-purpose flour 1½ teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger ½ teaspoon ground cloves ½ teaspoon salt ½ cup (1 stick) butter, melted and slightly cooled ½ cup sugar 1 large egg 1 cup dark unsulphured molasses 1 cup hot (not boiling) water 1. Adjust the oven rack to the middle position. Spray an 8-by 8-inch pan with nonstick cooking spray. Preheat the oven to 350ºF for a metal pan or 325ºF if using an ovenproof glass pan. 2. In a medium bowl, stir together the flour, baking soda, cinnamon, ginger, cloves, and salt with a wooden spoon. In a large bowl, whisk together the melted butter, sugar, and egg. In a small bowl or glass measure, stir the molasses into the hot water until completely blended. 3. Add about one-third of the flour mixture to the butter-sugar-egg mixture and whisk together just to moisten the ingredients. Then whisk in about half of the molasses mixture. Continue by adding another third of the flour mixture, then the other half of the molasses mixture, then the final third of the flour mixture. Whisk just until all the patches of white disappear. Do not overmix. 4. Pour the batter into the prepared pan and bake for 50 to 55 minutes, or until a toothpick inserted into the cake comes out clean and the cake has pulled away somewhat from the sides of the pan. Cool in the pan for 5 minutes. 5. Serve warm from the pan, or turn the cake out onto a rack to cool. This is a good keeper and will stay fresh for several days, covered, at room temperature. MAKES 9 TO 12 SERVINGS

IRISH POTATO COOKIES This dough must chill before baking. 1 and ½ cups white (granulated) sugar 1 cup salted butter (½ pound, 2 sticks), softened to room temperature 3 large eggs 2 teaspoons cream of tartar 1 teaspoon baking soda ½ teaspoon salt 1 teaspoon vanilla extract 1 and ½ cups all-purpose flour (pack it down in the cup when you measure it) 3 cups instant mashed potato flakes (I used Hungry Jack Original) 1 cup finely chopped walnuts (measure AFTER chopping) ½ cup powdered (confectioners’) sugar in a bowl for later Place the white (granulated) sugar in the bowl of an electric mixer. Hannah’s 1st Note: This recipe is a lot easier to make if you use an electric mixer. You can do it by hand, but it will take much longer. Add the softened butter and mix until the two ingredients are well combined and the mixture is light in color and fluffy. Add the eggs, one by one, beating after each addition. Add the cream of tartar, baking soda, and salt. Mix until everything is well combined. Add the vanilla extract and mix it in. Measure out the all-purpose flour in a separate bowl. Mix it into the sugar, butter, and egg mixture in half-cup increments at LOW speed, mixing well after each addition. Add the instant mashed potato flakes in half-cup increments, mixing well after each addition. Beat until everything is well incorporated. Mix in the chopped walnuts. Beat for at least a minute on MEDIUM speed until everything is thoroughly combined. Hannah’s 2nd Note: At this point, you can add several drops of green food coloring if you are making these cookies for St. Patrick’s Day. Try to achieve a nice pale green. Scrape down the sides of your mixing bowl and give your Irish Potato Cookie dough a final stir with a wooden spoon by hand. Prepare your cookie sheets by spraying them with Pam or another nonstick cooking spray, or covering them with parchment paper. Scoop out a small amount of cookie dough with a spoon from your silverware drawer and try to form a dough ball with your impeccably clean hands. If this is too difficult because the dough is too soft, cover your bowl with plastic wrap and refrigerate it for 30 minutes to an hour. (Overnight is fine too, but then don’t forget to shut off the oven!) When you’re ready to bake, preheat the oven to 350 degrees F., rack in the center position. While your oven is preheating, place the powdered sugar in a small bowl. You will use it to coat the cookie dough balls you will form. Form balls of cookie dough 1 inch in diameter with your impeccably clean hands. Roll the dough balls in the bowl of powdered sugar, one at a time, and place them on the cookie sheets, 12 dough balls to a standard-sized sheet. Flatten the dough balls a bit with a metal spatula or the heel of your impeccably clean hand. Bake at 350 degrees F. for 10 to 12 minutes, or until your cookies are golden around the edges. Take your cookies out of the oven and cool on the cookie sheet for 2 minutes and then remove them to a wire rack. If you’ve covered your cookie sheets with parchment paper, all you have to do is grasp the edges of the paper and pull them, cookies and all, onto the wire rack. Yield: Approximately 8 dozen tender and delicious cookies, depending on cookie size

The Internet, I was learning, is a place for growth, a medium where anyone with the right idea, some talent, and a lot of ambition can go from anonymous to beloved almost instantly. Indeed, it’s often the best place to launch your idea and pull in potential fans. However, the fact that it’s a medium on which free content is broadcast around the clock means that it’s also a place where the advantage of being an established incumbent is minimal. Put simply, everyone likes the shiny new toys.

Finally, Belle’s carriage pulled off the main road and after about twenty more minutes of bumpy travel rolled into a medium-sized village called Harewood. As they slowed down to accommodate the busier village roads, Emma put her face near the open window. She had to keep a clear eye on the carriage up ahead. “Don’t get too close!” she hissed up at her coachman. He nodded, drawing back slightly on the reins. Up ahead, Belle’s carriage stopped in front of The Hare and Hounds, a rustic inn and tavern.

Below, Grandma Elvina's recipe for a comfortable bed: Order a medium thickness egg foam pad from Sears, double up a thick wool Army blanket, and pull the bottom sheet taut across the whole thing. Then sprinkle a little loose Avon powder (any flowerly one will do) and rub it into the sheet.

In his Viveka-Cudāmani (vs. 77), the famous Vedānta master Shankara characterizes objects (vishaya) as “poison” (visha), because they tarnish consciousness by distracting it from its real task, which is to mirror reality. Our attention is constantly pulled outward by objects, and this externalization of our consciousness prevents us from truly being ourselves. “When the mind pursues the roving senses,” states the Bhagavad-Gītā (2.67), “it carries away wisdom (prajnā), even as the wind [carries away] a ship on water.” Sense perceptions pollute our inner environment, keeping our mind in a state of turmoil. We are forever hoping for experiences that will make us happy and whole, but our desire for happiness can never be satisfied by external experiences. “Whatever pleasures spring from contact [with sense objects], they are only sources of suffering,” declares the Bhagavad-Gītā (5.22). To find true happiness and peace, we need to unclutter our mind and remain still. The fatal consequences of focusing on objects rather than the ultimate Subject, the Self, are described very well in that ancient Yoga scripture (2.62–63): When a man contemplates objects, attachment to them is produced. From attachment springs desire [for further contact with the objects] and from desire comes anger (when that desire is frustrated]. From anger arises confusion, from confusion [comes] failure of memory; from failure of memory [arises] the loss of wisdom (buddhi); upon the loss of wisdom, [a person] perishes. Emotional confusion (sammoha) profoundly upsets our cognitive faculties: We lose our sense of direction, purpose, and identity. The Sanskrit word for this state is smriti-bhramsha or “failure of memory/mindfulness.” When we fail to “recollect” ourselves, wisdom (buddhi) cannot shine forth. But without wisdom, we, as members of the species Homo sapiens, are doomed to forfeit not only our status as human beings but our very life. Spiritual ignorance is binding and ultimately ruinous. Wisdom can set us free. In Shankara’s Ātma-Bodha (vs. 16), we read: Even though the Self is all-pervading, it does not shine in everything. It shines only in the organ-of-wisdom (buddhi), like a reflection in a clear medium [such as water or a mirror]. The “organ of wisdom,” which is often called the “higher mind,” is predominantly composed of sattva, the lucidity factor of the cosmos. There is a family resemblance between the sattva and the Self, and this curious affinity makes it possible for the Self’s radiant presence to manifest itself to human beings.

Invest in an instant-read meat thermometer for roasting meats (and use it for smoking meats, too). Check large roasts in multiple spots, because one part can appear done while another is undercooked. An internal temperature variance of just a few degrees can mean the difference between juicy and dry. My rule of thumb for cooking a large roast is once its internal temperature hits 100°F, it’ll start climbing at a rate of about a degree a minute, if not faster. So if you’re aiming for medium-rare, around 118 to 120°F, then know that you’ve got about 15 minutes before it’s time to pull. Large roasts carry over about 15°F, while steaks and chops will carry over about 5°F, so account for this any time you pull meat off the heat.

Meanwhile, at a Tokyo 7-Eleven, someone right now is choosing from a variety of bento boxes and rice bowls, delivered that morning and featuring grilled fish, sushi, mapo tofu, tonkatsu, and a dozen other choices. The lunch philosophy at Japanese 7-Eleven? Actual food. On the day we missed out on fresh soba, Iris had a tonkatsu bento, and I chose a couple of rice balls (onigiri), one filled with pickled plum and the other with spicy fish roe. For $1.50, convenience store onigiri encapsulate everything that is great about Japanese food and packaging. Let's start in the middle and work outward, like were building an onion. The core of an onigiri features a flavorful and usually salty filling. This could be an umeboshi (pickled apricot, but usually translated as pickled plum), as sour as a Sour Patch Kid; flaked salmon; or cod or mullet roe. Next is the rice, packed lightly by machine into a perfect triangle. Japanese rice is unusual among staple rices in Asia because it's good at room temperature or a little colder. Sushi or onigiri made with long-grain rice would be a chalky, crumbly disaster. Oishinbo argues that Japan is the only country in Asia that makes rice balls because of the unique properties of Japanese rice. I doubt this. Medium- and short-grain rices are also popular in parts of southern China, and presumably wherever those rices exist, people squish them into a ball to eat later, kind of like I used to do with a fistful of crustless white bread. (Come on, I can't be the only one.) Next comes a layer of cellophane, followed by a layer of nori and another layer of cellophane. The nori is preserved in a transparent shell for the same reason Han Solo was encased in carbonite: to ensure that he would remain crispy until just before eating. (At least, I assume that's what Jabba the Hutt had in mind.) You pull a red strip on the onigiri packaging, both layers of cellophane part, and a ready-to-eat rice ball tumbles into your hand, encased in crispy seaweed. Not everybody finds the convenience store onigiri packaging to be a triumph. "The seaweed isn't just supposed to be crunchy," says Futaki in Oishinbo: The Joy of Rice. "It tastes best when the seaweed gets moist and comes together as one with the rice." Yamaoka agrees. Jerk. Luckily, you'll find a few moist-nori rice balls right next to the crispy ones.

Money is the barometer of a society’s virtue. When you see that trading is done, not by consent, but by compulsion—when you see that in order to produce, you need to obtain permission from men who produce nothing—when you see that money is flowing to those who deal, not in goods, but in favors—when you see that men get richer by graft and by pull than by work, and your laws don’t protect you against them, but protect them against you—when you see corruption being rewarded and honesty becoming a self-sacrifice—you may know that your society is doomed. Money is so noble a medium that it does not compete with guns and it does not make terms with brutality. It will not permit a country to survive as half-property, half-loot.

Chicken Salad 2 pulled boneless chicken breasts, grilled, boiled, or baked ¼ cup Greek yogurt ⅓ cup chopped celery 2 shallots, chopped ⅓ cup halved grapes 1 whole-wheat sandwich thin or a bed of greens FOR THE TOASTED WALNUTS: Fill a small skillet with walnuts and heat over medium-high heat. Sprinkle with salt to taste and cook, tossing until they are brown. Mix the chicken and yogurt thoroughly in a small bowl. Blend in the celery, shallots, and grapes and spread on a whole-wheat sandwich thin or over a bed of greens. Note: You can also use pulled-apart rotisserie chicken—just make sure to remove its high-fat skin first.

*cop pulls me over* Cop: Do you realize how fast you were going?  Me: No.. Cop: You were like NEEEEEEAWWW!!  *Cop runs away with imaginary steering wheel* > Ever wonder… Why does your nose run and your feet smell? Dad: “Excuse me waitress, I ordered this fillet medium-rare and this is clearly a peanut butter and jelly sandwich” Mom: ”Did you just call me waitress?” Q: Why is it ok to eat donuts in church? A: Because they’re holy.

Iola isn’t a medium or a mentally ill soothsayer. That child enjoys the goddess’s favor. Don’t pull silly faces, if you please. As I said, your view on religion is known to me, it’s never particularly bothered me and, no doubt, it won’t bother me in the future. I’m not a fanatic. You’ve a right to believe that we’re governed by Nature and the Force hidden within her. You can think that the gods, including my Melitele, are merely a personification of this power invented for simpletons so they can understand it better, accept its existence. According to you, that power is blind. But for me, Geralt, faith allows you to expect what my goddess personifies from nature: order, law, goodness. And hope.” “I know.” “If you know that, then why your reservations about the trance? What are you afraid of? That I’ll make you bow your head to a statue and sing canticles? Geralt, we’ll simply sit together for a while—you, me and Iola—and see if the girl’s talents will let her see into the vortex of power surrounding you. Maybe we’ll discover something worth knowing. And maybe we won’t discover anything. Maybe the power and fate surrounding you won’t choose to reveal themselves to us, will remain hidden and incomprehensible. I don’t know. But why shouldn’t we try?” “Because there’s no point. I’m not surrounded by any vortex or fate. And if I were, why the hell would I delve into it?” “Geralt, you’re sick.” “Injured, you mean.” “I know what I mean. There’s something not quite right with you. I can sense that. After all, I have known you ever since you were a youngster. When I met you, you came up to my waist. And now I feel that you’re spinning around in some damned whirlpool, tangled up in a slowly tightening noose. I want to know what’s happening. But I can’t do it myself. I have to count on Iola’s gifts.” “You want to delve too deeply. Why the metaphysics? I’ll confide in you, if you like. I’ll fill your evenings with tales of ever more astounding events from the past few years. Get a keg of beer so my throat doesn’t dry up and we can start today. But I fear I’ll bore you because you won’t find any nooses or vortexes there. Just a witcher’s ordinary tales.” “I’ll willingly listen to them. But a trance, I repeat, would do no harm.” “Don’t you think”—he smiled—“that my lack of faith makes such a trance pointless?” “No, I don’t. And do you know why?” “No.” Nenneke leaned over and looked him in the eyes with a strange smile on her pale lips. “Because it would be the first proof I’ve ever heard of that a lack of faith has any kind of power at all.