Medium Size Quotes

I found one day in school a boy of medium size ill-treating a smaller boy. I expostulated, but he replied: "The bigs hit me, so I hit the babies; that's fair." In these words he epitomized the history of the human race.

People make mistakes all the time. Small ones, like you get in the wrong checkout line. The one with the lady with a hundred coupons and a checkbook. Sometimes you make medium-sized ones. You go to medical school instead of pursuing you passion. Sometimes you make big ones. You give up.

I’m a modern man, a man for the millennium. Digital and smoke free. A diversified multi-cultural, post-modern deconstruction that is anatomically and ecologically incorrect. I’ve been up linked and downloaded, I’ve been inputted and outsourced, I know the upside of downsizing, I know the downside of upgrading. I’m a high-tech low-life. A cutting edge, state-of-the-art bi-coastal multi-tasker and I can give you a gigabyte in a nanosecond! I’m new wave, but I’m old school and my inner child is outward bound. I’m a hot-wired, heat seeking, warm-hearted cool customer, voice activated and bio-degradable. I interface with my database, my database is in cyberspace, so I’m interactive, I’m hyperactive and from time to time I’m radioactive. Behind the eight ball, ahead of the curve, ridin the wave, dodgin the bullet and pushin the envelope. I’m on-point, on-task, on-message and off drugs. I’ve got no need for coke and speed. I've got no urge to binge and purge. I’m in-the-moment, on-the-edge, over-the-top and under-the-radar. A high-concept, low-profile, medium-range ballistic missionary. A street-wise smart bomb. A top-gun bottom feeder. I wear power ties, I tell power lies, I take power naps and run victory laps. I’m a totally ongoing big-foot, slam-dunk, rainmaker with a pro-active outreach. A raging workaholic. A working rageaholic. Out of rehab and in denial! I’ve got a personal trainer, a personal shopper, a personal assistant and a personal agenda. You can’t shut me up. You can’t dumb me down because I’m tireless and I’m wireless, I’m an alpha male on beta-blockers. I’m a non-believer and an over-achiever, laid-back but fashion-forward. Up-front, down-home, low-rent, high-maintenance. Super-sized, long-lasting, high-definition, fast-acting, oven-ready and built-to-last! I’m a hands-on, foot-loose, knee-jerk head case pretty maturely post-traumatic and I’ve got a love-child that sends me hate mail. But, I’m feeling, I’m caring, I’m healing, I’m sharing-- a supportive, bonding, nurturing primary care-giver. My output is down, but my income is up. I took a short position on the long bond and my revenue stream has its own cash-flow. I read junk mail, I eat junk food, I buy junk bonds and I watch trash sports! I’m gender specific, capital intensive, user-friendly and lactose intolerant. I like rough sex. I like tough love. I use the “F” word in my emails and the software on my hard-drive is hardcore--no soft porn. I bought a microwave at a mini-mall; I bought a mini-van at a mega-store. I eat fast-food in the slow lane. I’m toll-free, bite-sized, ready-to-wear and I come in all sizes. A fully-equipped, factory-authorized, hospital-tested, clinically-proven, scientifically- formulated medical miracle. I’ve been pre-wash, pre-cooked, pre-heated, pre-screened, pre-approved, pre-packaged, post-dated, freeze-dried, double-wrapped, vacuum-packed and, I have an unlimited broadband capacity. I’m a rude dude, but I’m the real deal. Lean and mean! Cocked, locked and ready-to-rock. Rough, tough and hard to bluff. I take it slow, I go with the flow, I ride with the tide. I’ve got glide in my stride. Drivin and movin, sailin and spinin, jiving and groovin, wailin and winnin. I don’t snooze, so I don’t lose. I keep the pedal to the metal and the rubber on the road. I party hearty and lunch time is crunch time. I’m hangin in, there ain’t no doubt and I’m hangin tough, over and out!

And she tricked us into taking walkie-talkie rings she could listen in on,” Simon said. “I wouldn’t trust her further than I could throw a medium-sized elephant.

Mayflower-Plymouth is a company, and it's an ecosystem. We are an Investment Holdings company that holds mostly small and medium sized businesses in our portfolio. And we also provide a variety of resources and business services such as consulting - in the interest of helping businesses to be better.

That's No'-as-big-as-Medium-Sized-Jock-but-bigger-than-Wee-Jock-Jock, mistress,' said Not-as-big-as-Medium-Sized-Jock-but-bigger-than-Wee-Jock-Jock. 'Ye were one jock short,' he added helpfully.

The person with a secular mentality feels himself to be the center of the universe. Yet he is likely to suffer from a sense of meaninglessness and insignificance because he knows he’s but one human among five billion others - all feeling themselves to be the center of things - scratching out an existence on the surface of a medium-sized planet circling a small star among countless stars in a galaxy lost among countless galaxies. The person with the sacred mentality, on the other hand, does not feel herself to be the center of the universe. She considers the Center to be elsewhere and other. Yet she is unlikely to feel lost or insignificant precisely because she draws her significance and meaning from her relationship, her connection, with that center, that Other.

what love looks like what does love look like the therapist asks one week after the breakup and i’m not sure how to answer her question except for the fact that i thought love looked so much like you that’s when it hit me and i realized how naive i had been to place an idea so beautiful on the image of a person as if anybody on this entire earth could encompass all love represented as if this emotion seven billion people tremble for would look like a five foot eleven medium-sized brown-skinned guy who likes eating frozen pizza for breakfast what does love look like the therapist asks again this time interrupting my thoughts midsentence and at this point i’m about to get up and walk right out the door except i paid too much money for this hour so instead i take a piercing look at her the way you look at someone when you’re about to hand it to them lips pursed tightly preparing to launch into conversation eyes digging deeply into theirs searching for all the weak spots they have hidden somewhere hair being tucked behind the ears as if you have to physically prepare for a conversation on the philosophies or rather disappointments of what love looks like well i tell her i don’t think love is him anymore if love was him he would be here wouldn’t he if he was the one for me wouldn’t he be the one sitting across from me if love was him it would have been simple i don’t think love is him anymore i repeat i think love never was i think i just wanted something was ready to give myself to something i believed was bigger than myself and when i saw someone who probably fit the part i made it very much my intention to make him my counterpart and i lost myself to him he took and he took wrapped me in the word special until i was so convinced he had eyes only to see me hands only to feel me a body only to be with me oh how he emptied me how does that make you feel interrupts the therapist well i said it kind of makes me feel like shit maybe we’re looking at it wrong we think it’s something to search for out there something meant to crash into us on our way out of an elevator or slip into our chair at a cafe somewhere appear at the end of an aisle at the bookstore looking the right amount of sexy and intellectual but i think love starts here everything else is just desire and projection of all our wants needs and fantasies but those externalities could never work out if we didn’t turn inward and learn how to love ourselves in order to love other people love does not look like a person love is our actions love is giving all we can even if it’s just the bigger slice of cake love is understanding we have the power to hurt one another but we are going to do everything in our power to make sure we don’t love is figuring out all the kind sweetness we deserve and when someone shows up saying they will provide it as you do but their actions seem to break you rather than build you love is knowing who to choose

They say the perfect is the enemy of the good, that if you strive for perfection you will overlook the good. But I did not agree. I didn't like the good. The good was just mediocre. I wanted to go beyond mediocre. I wanted to be exceptional. I did not want to be medium-size. I wanted to be perfect. And by perfect, I meant less.

No, he’s made a very good point,’ said Bashford provocatively. ‘Women are just vessels, you know.’ ‘That’s very true,’ said Sykes, smiling angelically at him. ‘I myself am a seventeen-thousand-ton Dreadnought class battleship with enough firepower to destroy a medium-sized city.

Share and Enjoy' is the company motto of the hugely successful Sirius Cybernetics Corporation Complaints Division, which now covers the major land masses of three medium-sized planets and is the only part of the Corporation to have shown a consistent profit in recent years. The motto stands-- or rather stood-- in three mile high illuminated letters near the Complaints Department spaceport on Eadrax. Unfortunately its weight was such that shortly after it was erected, the ground beneath the letters caved in and they dropped for nearly half their length through the offices of many talented young Complaints executives-- now deceased. The protruding upper halves of the letters now appear, in the local language, to read "Go stick your head in a pig," and are no longer illuminated, except at times of special celebration.

Well," Ben went on,"someone should just tell her to come on home, because she can find the world's largest balls right here in Orlando, Florida. They're located in a special display case known as 'my scrotum.'" Radar laughed, and Ben continued. "I mean seriously. My balls are so big that when you order french fries from McDonald's, you can choose one of four sizes: small, medium,large, and my balls.

She had doll-like, almost delicate limbs, small hands, and hardly any hips. But she now had breasts. All her life she had been flat-chested, as if she had never reached puberty. She thought it had looked ridiculous, and she was always uncomfortable showing herself naked. Now, all of a sudden, she had breasts. They were by no means gigantic - that was not what she had wanted, and they would have looked ridiculous on her otherwise skinny body - but they were two solid, round breasts of medium size. The enlargements had been well done, and the proportions were reasonable. But the difference was dramatic.

The world is a mysterious place. On the one hand, its size can be measured and recorded and verified. Its marvels and oddities captured in complex, empirical detail. On the other hand, its size is relative to our mind’s perception of it. Its marvels and oddities only extending to how far our vision goes. For some of us, this means the world is small, including only those we see as belonging to it. People related to us, people who look like us, dress like us, think like us. For others, it’s medium-size and includes those we connect to through some similarity, some trait that pings familiarity within, which then allows us to overlook the differences between us and them. And then there are those who see the world as huge, as the actual size it measurably is. Huge enough to include vast differences, people with nothing in common with one another except a beating heart and a feeling soul, these two—heart, soul—being the strongest connection between us all.

Super Extra Grande. If it's only medium sized, don't even bother.

The Paddock was one of those medium-sized houses with a goodish bit of very tidy garden and a carefully rolled gravel drive curving past a shrubbery that looked as if it had just come back from the dry cleaner - the sort of house you take one look at and say to yourself, "Somebody's aunt lives there.

1. Heat the oven to Denial. 2. Prepare the pan with a spray of Anger. 3. Mix in two medium-size bargains with The Bony Guy. 4. Add 1/3 cup of Depression (tears will do if you want low-fat). 5. Bake...until you can jab a toothpick in your arm and it seems Acceptable.

We have developed from the geocentric cosmologies of Ptolemy and his forebears, through the heliocentric cosmology of Copernicus and Galileo, to the modern picture in which the earth is a medium-sized planet orbiting around an average star in the outer suburbs of an ordinary spiral galaxy, which is itself only one of about a million million galaxies in the observable universe.

What the History is really about lies behind this: man, giant-sized, seen against the background of the entire world, universalized in his conflict with destiny, the gods, and the cosmic order. The medium that is most fertile in showing the true nature of reality is the human mind, remembering, reflective, and fertile most of all when its memory and reflection are put at the service of its dreaming and fantastic side.

People make mistakes all the time. Small ones, like you get in the wrong checkout line. The one with the lady with a hundred coupons and a checkbook. Sometimes you make medium-sized ones. You go to medical school instead of pursuing your passion. Sometimes you make big ones. You give up.

Laketon Elementary School was in the middle of a medium-size town in the middle of New Jersey. There was a reason Dave was in the middle of his fourth hour of not talking, but this isn’t the time to tell about that. This is the time to tell what he figured out in the middle of his social studies class.

Far too many doctors-many of them excellent physicians-commit suicide each year; one recent study concluded that, until quite recently, the United States lost annually the equivalent of a medium-sized medical school class from suicide alone. Most physician suicides are due to depression or manic-depressive illness, both of which are eminently treatable. Physicians, unfortunately, not only suffer from a higher rate of mood disorders than the general population, they also have a greater access to very effective means of suicide.

I was in the midst of a medium-sized panic attack.

What a couple you two would make. You must have the combined IQ of a small planet.” The tension in my shoulders releases. “A medium-size planet, surely.

Trees, now—Slothrop’s intensely alert to trees, finally. When he comes in among trees he will spend time touching them, studying them, sitting very quietly near them and understanding that each tree is a creature, carrying on its individual life, aware of what’s happening around it, not just some hunk of wood to be cut down. Slothrop’s family actually made its money killing trees, amputating them from their roots, chopping them up, grinding them to pulp, bleaching that to paper and getting paid for this with more paper. “That’s really insane.” He shakes his head. “There’s insanity in my family.” He looks up. The trees are still. They know he’s there. They probably also know what he’s thinking. “I’m sorry,” he tells them. “I can’t do anything about those people, they’re all out of my reach. What can I do?” A medium-size pine nearby nods its top and suggests, “Next time you come across a logging operation out here, find one of their tractors that isn’t being guarded, and take its oil filter with you. That’s what you can do.

You see, love is not a straight line. A continuous fairy tale of bliss throughout your life. It's like waves on the ocean. Your love can easily survive the small or medium size swells but when a hurricane hits, that is the true test of your love and your partner's love, for each other.

As Morgenthau points out, small- and medium-sized states like Israel, Great Britain, France, and Iran cannot absorb the same level of punishment as continental-sized states such as the United States, Russia, and China, so that they lack the requisite credibility in their nuclear threats.

Fewer and fewer large and medium-sized companies offer their workers full health-care coverage—74 percent did in 1980, under 10 percent do today. As a result, health insurance premiums, co-payments, and deductibles are soaring.

We are medium-sized mammals who only prosper because we've developed a half-arsed ability to terraform the less suitable bits of the planet we evolved on, and we're conscious of our inevitable decay and death, and we can't live anywhere else. There is no invisible sky daddy to give us immortal life and a harp and wings when we die.

Is this cock big enough for ya?” I looked at it. It was certainly medium-sized, and not skinny. I wasn’t sure if it had been a rhetorical question, like when people say “hot enough for ya?” or if he expected a thought-out response. I was momentarily confused, looking at his wielded appendage. “Yes,” I replied, with certainty. It was big enough for me.

So she went to the viewing with her nose already wrinkled, wearing diamond earrings large enough to knock out a medium-sized child, if that turned out to be necessary.

His small talk was always medium sized. Not the burdensome kind that you wanted to avoid or the filler you quickly forget. Artie was, I guess, cool.

One man's anxiety can fill a medium size dorm. Everything is a battlefield when your dreams are ants.

Are you familiar," he said finally, "with the Bang?" "The Big Bang?" Luka asked. "Or some other Bang I don't know about?" "There was only one Bang," said Nobodaddy, "so the adjective Big is redundant and meaningless. The Bang would only be Big if there was at least one other Little or Medium-Sized or even Bigger Bang to compare it with, and to differentiate it from.

Ironically, the tattoo represents the opposite for me today. It reminds me that it's important to let yourself be vulnerable, to lose control and make a mistake. It reminds me that, as Whitman would say, I contain multitudes and I always will. I'm a level-one introvert who headlined Madison Square Garden—and was the first woman comic to do so. I'm the ‘overnight success’ who's worked her ass off every single waking moment for more than a decade. I used to shoplift the kind of clothing that people now request I wear to give them free publicity. I'm the SLUT or SKANK who's only had one one-night stand. I'm a ‘plus-size’ 6 on a good day, and a medium-size 10 on an even better day. I've suffered the identical indignities of slinging rib eyes for a living and hustling laughs for cash. I'm a strong, grown-ass woman who's been physically, sexually, and emotionally abused by men and women I trusted and cared about. I've broken hearts and had mine broken, too. Beautiful, ugly, funny, boring, smart or not, my vulnerability is my ultimate strength. There's nothing anyone can say about me that's more permanent, damaging, or hideous than the statement I have forever tattooed upon myself. I'm proud of this ability to laugh at myself—even if everyone can see my tears, just like they can see my dumb, senseless, whack, lame lower back tattoo.

Empirical evidence suggests that the relationship between the profitability of larger share and smaller share depends on the industry. Exhibit 7-1 compares the rate of return on equity of the largest firms accounting for at least 30 percent of industry sales (leaders) to the rate of return on equity of the medium-sized firms in the same industry (followers). In this calculation small firms with assets less than $500,000 were excluded. Although some of the industries in the sample are overly broad, it is striking that followers were noticeably more profitable than leaders in 15 of 38 industries. The industries in which the followers’ rates of return were higher appear generally to be those where economies of scale are either not great or absent (clothing, footwear, pottery, meat products, carpets) and/or those that are highly segmented (optical, medical and ophthalmic goods, liquor, periodicals, carpets, and toys and sporting goods). The industries in which leaders’ rates of return are higher seem to be generally those with heavy advertising (soap; perfumes; soft drinks; grain mill products, i.e., cereal; cutlery) and/or research outlays and production economies of scale (radio and television, drugs, photographic equipment). This outcome is as we would expect.

So let’s talk a little about April May’s theory of tiered fame. Tier 1: Popularity You are a big deal in your high school or neighborhood. You have a peculiar vehicle that people around town recognize, you are a pastor at a medium-to-large church, you were once the star of the high school football team. Tier 2: Notoriety You are recognized and/or well-known within certain circles. Maybe you’re a preeminent lepidopterist whom all the other lepidopterists idolize. Or you could be the mayor or meteorologist in a medium-sized city. You might be one of the 1.1 million living people who has a Wikipedia page. Tier 3: Working-Class Fame A lot of people know who you are and they are distributed around the world. There’s a good chance that a stranger will approach you to say hi at the grocery store. You are a professional sports player, musician, author, actor, television host, or internet personality. You might still have to hustle to make a living, but your fame is your job. You’ll probably trend on Twitter if you die. Tier 4: True Fame You get recognized by fans enough that it is a legitimate burden. People take pictures of you without your permission, and no one would scoff if you called yourself a celebrity. When you start dating someone, you wouldn’t be surprised to read about it in magazines. You are a performer, politician, host, or actor whom the majority of people in your country would recognize. Your humanity is so degraded that people are legitimately surprised when they find out that you’re “just like them” because, sometimes, you buy food. You never have to worry about money again, but you do need a gate with an intercom on your driveway. Tier 5: Divinity You are known by every person in your world, and you are such a big deal that they no longer consider you a person. Your story is much larger than can be contained within any human lifetime, and your memory will continue long after your earthly form wastes away. You are a founding father of a nation, a creator of a religion, an emperor, or an idea. You are not currently alive.

Birds will be bored If I'd forgotten something Ring the bells of those school dismissals in the sea What we shall call pensive borage We start by giving the solution to the contest To wit how many tears can be held in a woman's hand 1. as little as possible 2. in a medium-sized hand While I crumple this star-lit paper And while the everlasting flesh has once and for all taken possession of the mountain summits I live like a recluse in a little house in the Vaucluse Heart king's order

Painted feather flower Meaning: Tears Verticordia picta | Southwestern Australia A small to medium-sized shrub with pink, cupped flowers that are sweetly scented. Once established, it will only live for around ten years, with a profuse display of bright flowers over a long season.

But in dozens and dozens of studies, Latham and Locke found that setting goals increased performance and productivity 11 to 25 percent.5 That’s quite a boost. If an eight-hour day is our baseline, that’s like getting two extra hours of work simply by building a mental frame (aka a goal) around the activity. But not every goal is the same. “We found that if you want the largest increase in motivation and productivity,” says Latham, “then big goals lead to the best outcomes. Big goals significantly outperform small goals, medium-sized goals, and vague goals. It comes down to attention and persistence—which are two of the most important factors in determining performance. Big goals help focus attention, and they make us more persistent. The result is we’re much more effective when we work, and much more willing to get up and try again when we fail.

People make mistakes all the time. Small ones, like you get in the wrong checkout line. The one with the lady with a hundred coupons and check book. Sometimes you make medium-sized ones. You go to medical school instead of pursuing your passion. Sometimes you make big ones. You give up.

What you see is what I am. I've not had my boobs done or my arse lifted, no nips, no tucks. No ribs removed, nothing. Those little strumpets we see on the silver screen today are mostly bathroom sealant. They buy breasts over the counter. What would you like, honey, small, medium or large? They give us stick insects and tell us it's beauty. If someone of their size went for an audition jn my day she'd have been shown a square meal and told to come back when she was a stone heavier. What's wring with curves? Anyone over a ten these days is regarded not as an average-sized woman but a marketing opportunity. Cream for this, pills for that, superfluous hair, collagen injection, quick weight-loss diets. Where's it going to end? We're pressured to expend so much money and effort ti be the 'perfect' shape when that shape is physically attainable by only one woman in a million. It's the cold face of capitalism, boys and girls, preying in misguided expectations. Besides, I always found perfection an overrated commodity

So far we have seen the weakening and collapse of small and medium-sized states in Africa and the Middle East. But quasi-anarchy in larger states like Russia and China, on which the territorial organization of Eurasia hinges, could be next - tied to structural economic causes linked, in turn, to slow growth world-wide.

I eat out of stress," she told Robbie, and now, between work and her nephews driving her crazy, she was just on the verge of having to switch from her MEDIUM to her FAT AS A HOG wardrobe again, which meant she was going to have to switch shoe sizes as well. Robbie said she was the only perwon in America who gained weight in her feet.

From Files: (Desirable Sled Dog Traits, 1965) I. Above all others, must be genetically forward-oriented. Self-driven, trail aggressive. 2. Medium size, males 50 -75 Ibs; females 50-60 lbs. Good body conformation. Well furred. 3. Good feet. 4, Siberian husky appearance. 5. People-oriented (friendly). 6. Trail endurance, capable of a long day’s work.

Sometimes you make medium-sized ones. You go to medical school instead of pursuing your passion.

Multibagger mantra; find companies which are small in size: Medium in experience Large in aspiration & having an extra large market potential.

wearing diamond earrings large enough to knock out a medium-sized child, if that turned out to be necessary.

tropical hurricane can release in twenty-four hours as much energy as a rich, medium-sized nation like Britain or France uses in a year.

Mentally damaged people need more room than the normal sort, they can't be put off with excuses, and they need at least as much space to run around in as a medium-sized sheep dog.

Bet he’s got a huge dick too,” she said wistfully. Great. Now I was thinking about Nash and his incredible morning erections and how I might never get to experience one again. “Back to Duncan,” I said desperately. Tina waved a dismissive hand. “Oh, he just had a medium-sized one. Didn’t really know how to use it. He was kind of a poker instead of a thruster, if you know what I mean.

The least filling food was croissants, while the most filling was plain white potatoes. The USDA reports that a small croissant and a medium potato both have about 170 calories. This study suggests you’d have to eat about seven croissants, 1,190 calories, to experience the same fullness you’d get from a single potato. The key quality that made a food filling: how heavy its 240-calorie serving size was.

Yeastar Dubai offers business communication to enhance Productivity for small and medium size businesses. Yeastar offer reliable and cost-effective VoIP Telephony products for SMB and Medium-size enterprises. Yeastar products are ideally suited for an office telephone system, hotel telephone system and school telephone system. Yeastar Telephone system will help you Make teams more mobile and responsive.

Leaving controversial issues aside, the first and main purpose of this book may be summed up by a phrase of Laplace: “If we were able to make an exact catalogue of all particles and forces which are active in a speck of dust, the laws of the universe at large would hold no more mysteries for us”. On a medium-sized school globe the State of Israel occupies not much more space than a speck of dust; and yet there is hardly a political, social or cultural problem whose prototype cannot be found in it, and found in a rare concentration and intensity. The very smallness of this country of about three-quarters of a million souls makes it easy to survey trends which in other nations appear confused and diluted by size. The fact that it so often was in the past, and is again in the present, in the focus of global conflicts and passions, makes the speck of dust glow in a phosphorescent light. The fact that it is a State of Jews, and of Jews of the most conscious and intense type, makes the microscopic processes in this microscopic country reflect laws of universal validity: for Jewry is not a question of race—“it is the human condition carried to its extreme”.

Caroline leaned over and whispered into Happy’s ear. “What was her major again? World Domination?” “With a minor in Intimidation,” Happy muttered. “I fully expect her to be named dictator of a medium-sized country before she’s thirty.

I once compiled a list of events that frightened her, and it was quite comprehensive: very loud snoring; low-flying aircraft; church bells; fire engines; trains; buses and lorries; thunder; shouting; large cars; most medium-sized cars; noisy small cars; burglar alarms; fireworks, especially crackers; loud radios; barking dogs; whinnying horses; nearby silent horses; cows in general; megaphones; sheep; corks coming out of sparkling wine bottles; motorcycles, even very small ones; balloons being popped; vacuum cleaners (not being used by her); things being dropped; dinner gongs; parrot houses; whoopee cushions; chiming doorbells; hammering; bombs; hooters; old-fashioned alarm clocks; pneumatic drills; and hairdryers (even those used by her).

It is a well known phenomenon in many branches of the exact and physical sciences that very great numbers are often easier to handle than those of medium size. An almost exact theory of a gas, containing about 1025 freely moving particles, is incomparably easier than that of the solar system, made up of 9 major bodies; and still more than that of a multiple star of three or four objects of about the same size. This is, of course, due to the excellent possibility of applying the laws of statistics and probabilities in the first case.

I now sell Duck Soup in three bowl sizes: Medium, Large, and Extra Large. Sure, the Medium has been made the Small, in theory, because it has the least quantity per serving, a simple labeling issue, but my nametag says Bob, which is the ideal name for dyslexics to read.

Physics appears to be a complicated subject, because the ideas of physics are difficult for us to understand. Our brains were designed to understand hunting and gathering, mating and child-rearing: a world of medium-sized objects moving in three dimensions at moderate speeds.

armies could go through a lake of gas in the blink of an eye. Take the medium-sized German Panther tank, used from the middle of 1943 to the end of the war. The Panther carried a Maybach V-12 engine that got about a third of a mile per gallon on good roads, and even less than that

Once I read a study in which the author maintained that if all existing breeds of dogs were liberally intermingled, within a few generations they would narrow down to one type: a strong, astute beast of medium size, with short, wiry hair, a pointed muzzle, and willful tail: that is, the typical Chilean stray. I suppose we will come to that, and I hope also that with time we will succeed in fusing all human races; the result will be a rather short individual of indefinite color, adaptable, resilient, and resigned to the ups and downs of existence, like us Chileans.

He drives a Saab. He’s the kind of man who points at people he doesn’t like the look of, as if they were burglars and his forefinger a policeman’s flashlight. He stands at the counter of a shop where owners of Japanese cars come to purchase white cables. Ove eyes the sales assistant for a long time before shaking a medium-sized white box at him.

MRS. BENTLEY’S CHORIZO BREAKFAST BURRITOS Servings: 4 INGREDIENTS FOR THE AVOCADO-TOMATO SALSA 1 large avocado, peeled, pitted, and diced ½ cup diced seeded tomatoes, from 1 to 2 tomatoes 1 small shallot, minced (about 2 tablespoons) 1 clove garlic, minced 1 jalapeño pepper, seeded and minced 1 tablespoon fresh lime juice, from 1 lime ½ teaspoon salt ¼ teaspoon ground cumin ¼ cup fresh chopped cilantro FOR THE BURRITOS 4 large eggs ¼ teaspoon smoked paprika ¼ teaspoon salt ½ lb spicy chorizo removed from casings 1⅓ cups (6 oz) shredded Monterey Jack cheese 4 (10-in) burrito-size flour tortillas Vegetable oil INSTRUCTIONS Make the Avocado-Tomato Salsa: Place all of the ingredients in a medium bowl and mix to combine. Set aside. In a medium bowl, whisk the eggs with the smoked paprika and salt. Set aside. Heat a large nonstick pan over medium-high heat. Add the sausage and cook, stirring frequently, until browned, 4 to 5 minutes. Use a slotted spoon to transfer the sausage from the pan to a plate, leaving the drippings in the pan. Reduce the heat to low. Add the eggs and scramble until just cooked

For example, the second battle of Fallujah, during the Iraq War, included 13,500 American, Iraqi, and British troops, opposed by somewhere between 2,000 and 4,000 insurgents, for a total of roughly 17,500 combatants. But the battle didn’t take the form of a single large combat action: rather, it was fought over forty-seven days between November 7 and December 23, 2004, across the entire city of Fallujah and its periurban districts, and was made up of hundreds of small and medium-sized firefights distributed over a wide area, each involving a relatively small number of fighters on each side.107 This disaggregating effect of urban environments is a key reason why even state-on-state conflict in the future will exhibit many irregular characteristics

standing back a few yards from a dusty road, was almost identical. But on this side the four windows were barred, and the central door was of oak. The villa had two medium-sized bedrooms on the upper floor and on the ground floor a sitting-room and a kitchen, part of which was walled off into a lavatory. There was no bathroom. The drowsy luxurious silence of early afternoon was broken by the sound of a car coming down the road. It stopped in front of the villa. There was the tinny clang of a car door being slammed and the car drove on. The door bell rang twice. The naked man beside the swimming pool did not move, but, at the noise of the bell and of the departing car, his eyes had for an instant opened very wide. It was as if the eyelids had pricked

Anyway, Edie, this is really exciting for you.” He stopped. “I’m sorry—I should’ve asked—do you still want to be called Edie?” Edie frowned. “Why wouldn’t I?” “Well—” He paused. “I didn’t know how far into the process you were, and—” “What process?” “Um, the transition process?” He should’ve stopped when he saw Edie’s befuddlement, but he didn’t. “JB said you were transitioning?” “Yeah, to Hong Kong,” said Edie, still frowning. “I’m going to be a freelance vegan consultant for medium-size hospitality businesses. Wait a minute—you thought I was transitioning genders?” “Oh god,” he said, and two thoughts, separate but equally resonant, filled his mind: I am going to kill JB. And: I can’t wait to tell Jude about this conversation. “Edie, I’m so, so sorry.

I want to be free of cities and sexual entanglements. Heat. This is what cities mean to me. You get off the train and walk out of the station and you are hit with the full blast. The heat of air, traffic and people. The heat of food and sex. The heat of tall buildings. The heat that floats out of the subways and the tunnels. It’s always fifteen degrees hotter in the cities. Heat rises from the sidewalks and falls from the poisoned sky. The buses breathe heat. Heat emanates from crowds of shoppers and office workers. The entire infrastructure is based on heat, desperately uses up heat, breeds more heat. The eventual heat death of the universe that scientists love to talk about is already well underway and you can feel it happening all around you in any large or medium-sized city. Heat and wetness.

Compounding this is the fact that the brain’s prefrontal cortex—the large part of the forebrain that lets us plan, think logically, and get work done—has a built-in “novelty bias.” Whenever we switch between tasks, it rewards us with dopamine—that amazing pleasure chemical that rushes through our brain whenever we devour a medium-sized pizza, accomplish something awesome, or have a drink or two after work.

But we will never allow Berkshire to become some monolith that is overrun with committees, budget presentations and multiple layers of management. Instead, we plan to operate as a collection of separately-managed medium-sized and large businesses, most of whose decision-making occurs at the operating level. Charlie and I will limit ourselves to allocating capital, controlling enterprise risk, choosing managers and setting their compensation.

Even smaller pieces are engulfed by inch-long krill; ant-size copepods; and filter-feeding salps, clams, oysters, and mussels. Large plankton feeders such as whale sharks and manta rays swallow gallons of water at a time, plastic and all. Whether at the large, medium, small, or ultra-small scale, ingested plastic lumps, clumps, pellets, or microscopic mites kill by physically obstructing, choking, clogging, or otherwise stopping up the passage of food.

I crossed to a dark-eyed smooth-skinned creature manipulating a machine bigger than her, and asked where the conference room was, and she pointed to the far end of the room, away from the street. I went there, found a door in a partition, opened it and passed through, and closed the door behind me. The partition was well soundproofed, for as soon as I shut the door the clatter and hum of the big room’s activity became just a murmur. This room was of medium size, square, with a fine old mahogany table in the middle, and chairs to match all the way around it. At the far side was a stairhead. One of the five people seated in a cluster at the end of the table could have been Hargreaves of the 1768 spinning jenny, or anyhow his son, with his pure white hair and his wrinkled old skin trying to find room enough for itself with the face meat gone. He still had sharp blue-gray eyes, and they drew me in his direction as I displayed my case and said, “Goodwin. Detective. About the murder of Priscilla Eads. Mr. Brucker?

Life, in short, just wants to be. But—and here’s an interesting point—for the most part it doesn’t want to be much. This is perhaps a little odd because life has had plenty of time to develop ambitions. If you imagine the 4.5 billion odd years of Earth’s history compressed into a normal earthly day, then life begins very early, about 4 A.M., with the rise of the first simple, single-celled organisms, but then advances no further for the next sixteen hours. Not until almost 8:30 in the evening, with the day five-sixths over, has Earth anything to show the universe but a restless skin of microbes. Then, finally, the first sea plants appear, followed twenty minutes later by the first jellyfish and the enigmatic Ediacaran fauna first seen by Reginald Sprigg in Australia. At 9:04 P.M. trilobites swim onto the scene, followed more or less immediately by the shapely creatures of the Burgess Shale. Just before 10 P.M. plants begin to pop up on the land. Soon after, with less than two hours left in the day, the first land creatures follow. Thanks to ten minutes or so of balmy weather, by 10:24 the Earth is covered in the great carboniferous forests whose residues give us all our coal, and the first winged insects are evident. Dinosaurs plod onto the scene just before 11 P.M. and hold sway for about three-quarters of an hour. At twenty-one minutes to midnight they vanish and the age of mammals begins. Humans emerge one minute and seventeen seconds before midnight. The whole of our recorded history, on this scale, would be no more than a few seconds, a single human lifetime barely an instant. Throughout this greatly speeded-up day continents slide about and bang together at a clip that seems positively reckless. Mountains rise and melt away, ocean basins come and go, ice sheets advance and withdraw. And throughout the whole, about three times every minute, somewhere on the planet there is a flashbulb pop of light marking the impact of a Manson-sized meteor or one even larger. It’s a wonder that anything at all can survive in such a pummeled and unsettled environment. In fact, not many things do for long. Perhaps an even more effective way of grasping our extreme recentness as a part of this 4.5-billion-year-old picture is to stretch your arms to their fullest extent and imagine that width as the entire history of the Earth. On this scale, according to John McPhee in Basin and Range, the distance from the fingertips of one hand to the wrist of the other is Precambrian. All of complex life is in one hand, “and in a single stroke with a medium-grained nail file you could eradicate human history.” Fortunately, that moment hasn’t happened, but the chances are good that it will. I don’t wish to interject a note of gloom just at this point, but the fact is that there is one other extremely pertinent quality about life on Earth: it goes extinct. Quite regularly. For all the trouble they take to assemble and preserve themselves, species crumple and die remarkably routinely. And the more complex they get, the more quickly they appear to go extinct. Which is perhaps one reason why so much of life isn’t terribly ambitious.

Far too many doctors—many of them excellent physicians—commit suicide each year; one recent study concluded that, until quite recently, the United States lost annually the equivalent of a medium-sized medical school class from suicide alone. Most physician suicides are due to depression or manic-depressive illness, both of which are eminently treatable. Physicians, unfortunately, not only suffer from a higher rate of mood disorders than the general population, they also have a greater access to very effective means of suicide.

building and private home. Gas lighting expanded slowly in America, however. “By 1850,” writes historian Christopher Castaneda, “about 50 urban areas in the United States had a manufactured gasworks. Generally, gas lighting was available only in medium-sized or larger cities, and it was used for lighting streets, commercial establishments, and some residences. . . . Other than gas, whale oil and tallow candles continued to be the most popular fuels for lighting.”67 Tallow is the rendered fat of cattle. Whale oil comes from whales.

Really’ isn’t a word we should use with simple confidence. If a neutrino had a brain which had evolved in neutrino-sized ancestors, it would say that rocks ‘really’ do consist mostly of empty space. We have brains that evolved in medium-sized ancestors, who couldn’t walk through rocks, so our ‘really’ is a ‘really’ in which rocks are solid. ‘Really’, for an animal, is whatever its brain needs it to be, in order to assist its survival. And because different species live in such different worlds, there will be a troubling variety of ‘reallys’.

Then it’s time to don a triangular yellow plastic urine bag by inserting the penis into a rubber receiver built into one corner of it. There are three sizes of receivers (small, medium, large), which are always referred to in more heroic terms: extra large, immense, and unbelievable. One selects based on bitter experience in ground tests, where a poor fit in the feet-above-head Gemini seating arrangement means urine trickling up the spine and pooling in the small of the back. “Wetbacks,” the suit technicians call these neophyte astronauts, with displeasure.

Imagine, if you will, that the sum of all human thoughts could be represented on a measuring scale. The thoughts of a powerful maston, one enabled by the Medium to his fullest potential, could each be represented by a gold coin on one side. Imagine then, that all of the evil, uncontrolled, vengeful thoughts have the weight of chaff and try to tip the scales. The world is a granary of ill-bred thoughts. There is enough to weigh down the world, to bury each one of us alive. Yet if we have enough of the good, it balances it out or keeps it firmly in the cause of right. Imagine, then, scales the size of a kingdom. How many gold coins are there compared with chaff? Enough—just enough. There is enough weight and enough strength to keep the scales balanced. But if you begin to remove the gold coins, one by one? Then every seed of evil matters. Every little seed begins to tip the scales. As long as the scales are balanced to the side of the mastons, the Medium blesses everyone—both the evil and the good. But if the balance is altered, if the weight of the wrong begins to exceed the weight of the right, it triggers the Blight to purge the chaff. It is a warning from the Medium. There are curses that follow.

Twitter Is Twitter the ultimate Mythos medium? Writing too hard for you? Analysis too hard for you? No need to worry. Now you can say it all in 140 characters, roughly reflecting the size of your vocabulary, knowledge and brain. Twitter is successful because 140 characters corresponds to the typical size of a meme: a single idea that can shoot off into the Darwinian meme pool and be naturally selected by all the jostling Mythos meme machines (Twitterati, or Twits, to you and me). Don’t you just love it? This is dumbing down with go-faster stripes and turbo engines. Maybe we can reach the ultimate Tweet: zero characters and a complete flatline of human mental activity.

Bell Centennial’s bizarre “4” and “M” are a perfect lesson in type made specifically for its intended medium. In this case, the platform was telephone books. In 1974, AT&T asked Matthew Carter to replace their previous typeface, Bell Gothic, with something that could save costs by fitting more lines per page. To keep the type legible at tiny sizes on cheap paper, Carter made extensive use of a compensation technique called “ink trapping.” This reduces the amount of ink-spread that distorts letters by filling junctions and counters. So, what looks strange, even ugly, at large sizes, actually takes its proper form on the pulpy pages of a directory. Many capitalize on Bell Centennial’s curiosity to set eye-catching

So get up, pretty woman! And from your beautifully shaped body don’t be ashamed For we are meant to be different, Rounded shapes and squared We come in a small, medium and a large size And to each there is still a wide range This is to create a beautiful portrait for the eyes And we are not supposed to please the “media-thinking” and change! So woman up! Whether your size is infinity-X large or infinity-X Small In love with “you” you should fall Don’t let them and their meaningless words or shallow looks Make you lose it all As to this nature you belong, The beach, the mountains, the oceans And the colorful life this mother earth has to give So embrace this with your body and soul No matter how they evolve… For as long as you live!

I fell in love with the girl who fell in line for one serving of strawberries," he admitted. A series of thoughts swirl around Miguel’s head of the girl waiting in line with one medium-sized tub of strawberries. The image of it. He asked: “Was it her persistence of wanting the fruit? Was it the youthfulness of the fruit? Was it the mystery of wondering how she’d eat them—on the grass outside or at home or in the car? Why? Was it wanting to know if she felt stupid herself for waiting in such a long line? Or wanting to know if she at any point felt like abandoning the line? Was it the simplicity of someone who knows what they want? The pleasantness of going to the market and not being seduced by other treats? Was it her patience?” Charm is so dissatisfying.

Given the country’s low birth rate, more Germans will have to follow Mr Gerloff’s example if companies are to avoid crippling shortages of skilled labour in the coming years. At 21 per cent, Germany already has a higher share of its population over the age of 65 than any other country, bar Japan. Despite a large increase in immigration last year, there are already skills shortages in some sectors, particularly in machine building and healthcare and at small and medium-sized companies in rural areas. But this is only a harbinger of the difficulties to come when German baby boomers begin retiring over the next 15 to 20 years. Between 2010 and 2030 the stock of economically active people is set to decline by almost 10 per cent to 39.1m, according to a 2012 report by the Federal Institute for Vocational Education and Training.

But the big reputation was obviously slow to spread. The spare avant-garde decor made it OK to have only twenty tables in a sixty-by-sixty space, but in four weeks he had never seen more than three of them occupied. Once he had been the only customer during the whole ninety-minute span he spent in the place. Tonight there was just one other couple eating, five tables away. They were sitting face to face across from each other, side-on to him. The guy was medium-sized and sandy. Short sandy hair, fair moustache, light brown suit, brown shoes. The woman was thin and dark, in a skirt and a jacket. There was an imitation leather briefcase resting against the table leg next to her right foot. They were both maybe thirty-five and looked tired and worn and slightly dowdy. They were comfortable enough together, but they weren’t talking much.

...the polarizing political movements of twenty-first-century Europe demand much less of their followers. They do not espouse a full-blown ideology, and thus they don't require violence or terror police. They want their clercs to defend them, but they do not force them to proclaim that black is white, that war is peace, and that state farms have achieved 1,000 percent of their planned production. Most of them don't deploy propaganda that conflicts with everyday reality. And yet all of them depend, if not on a Big Lie, then on what the historian Timothy Snyder once told me should be called the Medium-Size Lie. To put it differently, all of them encourage their followers to engage, at least part of the time, with an alternative reality. Sometimes that alternative reality has developed organically; more often, it's been carefully formulated, with the help of modern marketing techniques, audience segmentation, and social-media campaigns.

Something staticky and paranormally ventilated about the air, which drifted through a half-open window, late one afternoon, caused a delicately waking Paul, clutching a pillow and drooling a little, to believe he was a small child in Florida, in a medium-size house, on or near winter break. He felt dimly excited, anticipating a hyperactive movement of his body into a standing position, then was mostly unconscious for a vague amount of time until becoming aware of what seemed to be a baffling non sequitur—and, briefly, in its mysterious approach from some eerie distance, like someone else’s consciousness—before resolving plainly as a memory, of having already left Florida, at some point, to attend New York University. After a deadpan pause, during which the new information was accepted by default as recent, he casually believed it was autumn and he was in college, and as he felt that period’s particular gloominess he sensed a concurrent assembling, at a specific distance inside himself, of dozens of once-intimate images, people, places, situations. With a sensation of easily and entirely abandoning a prior context, of having no memory, he focused, as an intrigued observer, on this assembling and was surprised by an urge, which he immediately knew he hadn’t felt in months, or maybe years, to physically involve himself—by going outside and living each day patiently—in the ongoing, concrete occurrence of what he was passively, slowly remembering. But the emotion dispersed to a kind of nothingness—and its associated memories, like organs in a lifeless body, became rapidly indiscernible, dissembling by the metaphysical equivalent, if there was one, of entropy—as he realized, with some confusion and an oddly instinctual reluctance, blinking and discerning his new room, which after two months could still seem unfamiliar, that he was somewhere else, as a different person, in a much later year.

constituted as much as one third of the divisions’ combat strength, were seriously under-gunned (with machine-guns and 20mm main guns) and, therefore, unable to contend with new model Red Army tanks such as the T-34 and KV. On the other hand, although the dependable second-generation Pz. III and Pz. IV tanks were more than a match for the older Soviet tanks, such as the T-26 light, T-8 medium, and T-35 heavy models, even they experienced difficulty destroying T-34 and KV-1 and 2 tanks. In 1941 Germany was in the process of re-arming all Pz. III’s with a medium-velocity 50mm main gun, while the Pz IV’s still retained a low-velocity 75mm gun. The velocity of these weapons was at least as important as the size of the shell because high velocity was necessary for effective armor penetration. Neither German weapon could penetrate the thick frontal armor of the T-34 medium tanks and KV-1 heavy tanks that were just coming off the assembly lines in Russia.

I could cook something for myself. I find it relaxing to labor away for a few hours preparing some delicacy. For example, côtes de veau Foyot: meat at least four centimeters thick—enough for two, of course—two medium-size onions, fifty grams of bread without the crust, seventy-five of grated gruyère, fifty of butter. Grate the bread into breadcrumbs and mix with the gruyère, then peel and chop the onions and melt forty grams of the butter in a small pan. Meanwhile, in another pan, gently sauté the onions in the remaining butter. Cover the bottom of a dish with half the onions, season the meat with salt and pepper, arrange it on the dish and add the rest of the onions. Cover with a first layer of breadcrumbs and cheese, making sure that the meat sits well on the bottom of the dish, allowing the melted butter to drain to the bottom and gently pressing by hand. Add another layer of breadcrumbs to form a sort of dome, and the last of the melted butter. Add enough white wine and stock until the liquid is no more than half the height of the meat. Put the dish in the oven for around half an hour, basting now and then with the wine and stock. Serve with sautéed cauliflower.

JUMBO GINGERBREAD NUT MUFFINS Once you try these jumbo-size, nut- and oil-rich muffins, you will appreciate how filling they are. They are made with eggs, coconut oil, almonds, and other nuts and seeds, so they are also very healthy. You can also add a schmear of cream cheese or a bit of unsweetened fruit butter for extra flavor. To fill out a lunch, add a chunk of cheese, some fresh berries or sliced fruit, or an avocado. While walnuts and pumpkin seeds are called for in the recipe to add crunch, you can substitute your choice of nut or seed, such as pecans, pistachios, or sunflower seeds. A jumbo muffin pan is used in this recipe, but a smaller muffin pan can be substituted. If a smaller pan is used, reduce baking time by about 5 minutes, though always assess doneness by inserting a wooden pick into the center of a muffin and making sure it comes out clean. If you make the smaller size, pack 2 muffins for lunch. Makes 6 4 cups almond meal/flour 1 cup shredded unsweetened coconut ½ cup chopped walnuts ½ cup pumpkin seeds Sweetener equivalent to ¾ cup sugar 2 teaspoons ground cinnamon 1 tablespoon ground ginger 1 teaspoon ground nutmeg ½ teaspoon ground cloves 1 teaspoon sea salt 3 eggs ½ cup coconut oil, melted 1 teaspoon vanilla extract ½ cup water Preheat the oven to 350°F. Place paper liners in a 6-cup jumbo muffin pan or grease the cups with coconut or other oil. In a large bowl, combine the almond meal/flour, coconut, walnuts, pumpkin seeds, sweetener, cinnamon, ginger, nutmeg, cloves, and salt. Mix well. In a medium bowl, whisk the eggs. Stir in the coconut oil, vanilla, and water. Pour the egg mixture into the almond meal mixture and combine thoroughly. Divide the batter evenly among the muffin cups. Bake for 30 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Per serving (1 muffin): 893 calories, 25 g protein, 26 g carbohydrates, 82 g total fat, 30 g saturated fat, 12 g fiber, 333 mg sodium BRATWURST WITH BELL PEPPERS AND SAUERKRAUT Living in Milwaukee has turned me on to the flavors of German-style bratwurst, but any spicy sausage (such as Italian, chorizo, or andouille) will do just fine in this recipe. The quality of the brat or sausage makes the dish, so choose your favorite. The spices used in various sausages will vary, so I kept the spices and flavors of the sauerkraut mixture light. However, this makes the choice of bratwurst or sausage the crucial component of this dish. You can also add ground coriander, nutmeg, and

ELEANOR OLSON’S OATMEAL COOKIES Preheat oven to 350 degrees F., rack in the middle position. 1 cup (2 sticks, 8 ounces, ½ pound) salted butter, softened 1 cup brown sugar (pack it down in the cup when you measure it) 1 cup white (granulated) sugar 2 eggs, beaten (just whip them up in a glass with a fork) 1 teaspoon vanilla extract 1 teaspoon salt 1 teaspoon baking soda 1 and ½ cups flour (pack it down in the cup when you measure it) 3 cups quick-cooking oatmeal (I used Quaker Quick 1-Minute) ½ cup chopped nuts (optional) (Eleanor used walnuts) ½ cup raisins or another small, fairly soft sweet treat (optional) Hannah’s 1st Note: The optional fruit or sweet treats are raisins, any dried fruit chopped into pieces, small bites of fruit like pineapple or apple, or small soft candies like M&M’s, Milk Duds, chocolate chips, butterscotch chips, or any other flavored chips. Lisa and I even used Sugar Babies once—they’re chocolate-covered caramel nuggets—and everyone was crazy about them. You can also use larger candies if you push one in the center of each cookie. Here, as in so many recipes, you are only limited by the selection your store has to offer and your own imagination. Hannah’s 2nd Note: These cookies are very quick and easy to make with an electric mixer. Of course you can also mix them by hand. Mix the softened butter, brown sugar, and white sugar in the bowl of an electric mixer. Beat on HIGH speed until they’re light and fluffy. Add the beaten eggs and mix them in on MEDIUM speed. Turn the mixer down to LOW speed and add the vanilla extract, the salt, and the baking soda. Mix well. Add the flour in half-cup increments, beating on MEDIUM speed after each addition. With the mixer on LOW speed, add the oatmeal. Then add the optional nuts, and/or the optional fruit or sweet treat. Scrape down the sides of the bowl, take the bowl out of the mixer, and give the cookie dough a final stir by hand. Let it sit, uncovered, on the counter while you prepare your cookie sheets. Spray your cookie sheets with Pam or another nonstick cooking spray. Alternatively, you can line them with parchment paper and spray that lightly with cooking spray. Get out a tablespoon from your silverware drawer. Wet it under the faucet so that the dough won’t stick to it, and scoop up a rounded Tablespoon of dough. Drop it in mounds on the cookie sheet, 12 mounds to a standard-size sheet. Bake Eleanor Olson’s Oatmeal Cookies at 350 degrees F. for 9 to 11 minutes, or until they’re nice and golden on top. (Mine took 10 minutes.) Yield: Approximately 3 dozen chewy, satisfying oatmeal cookies.

Castle Scones ¼ cup currants 2 cups all-purpose flour 2 tablespoons sugar 1 tablespoon baking powder ½ teaspoon salt 4 tablespoons well-chilled unsalted butter, cut into 4 pieces 1 large egg ¼ cup whipping cream ¼ cup milk 2 teaspoons sugar (optional) butter, whipped cream, jams, curds, and marmalades Place the currants in a medium-sized bowl and pour boiling water over them just to cover. Allow to stand for 10 minutes. Drain the currants, pat them dry with paper towels, and set aside. Preheat the oven to 400°F. Mix the flour, sugar, baking powder, and salt in the bowl of a food processor fitted with a steel blade. With the motor running, add the butter and process until the mixture looks like cornmeal. In a separate bowl, beat the egg slightly with the cream and milk. With the motor still running, pour the egg mixture in a thin stream into the flour mixture just until the dough holds together in a ball. Fold in the currants. On a floured surface, lightly pat the dough into 2 circles, each about 7 inches in diameter. Cut each circle into 6 even pieces. Place the scones on a buttered baking sheet 2 inches apart. Sprinkle them with the optional sugar, if desired. Bake about 15 minutes, or until the scones are puffed, golden, and cooked through. Serve with butter, whipped cream, and jams. Makes 12 scones

They had very little grub and they usually run out of that and lived on straight beef; they had only three or four horses to the man, mostly with sore backs, because the old time saddle ate both ways, the horse's back and the cowboy's pistol pocket; they had no tents, no tarps, and damn few slickers. They never kicked, because those boys was raised under just the same conditions as there was on the trail―corn meal and bacon for grub, dirt floors in the houses, and no luxuries. They used to brag they could go any place a cow could and stand anything a horse could. It was their life. In person the cowboys were mostly medium-sized men, as a heavy man was hard on horses, quick and wiry, and as a rule very good natured; in fact it did not pay to be anything else. In character there like never was or will be again. They were intensely loyal to the outfit they were working for and would fight to the death for it. They would follow their wagon boss through hell and never complain. I have seen them ride into camp after two days and nights on herd, lay down on their saddle blankets in the rain, and sleep like dead men, then get up laughing and joking about some good time they had had in Ogallala or Dodge City. Living that kind of a life, they were bound to be wild and brave. In fact there was only two things the old-time cowpuncher was afraid of, a decent woman and being set afoot.

Social networks including Facebook, Twitter and Pinterest took a step closer to offering ecommerce on their own platforms this week, as the battle to win over retailers hots up. Facebook announced on Thursday it is trialling a “buy” button to allow people to purchase a product without ever leaving the social network’s app. The initial test, with a handful of small and medium-sized businesses in the US, could lead to more ecommerce companies buying adverts on the network. It could also allow Facebook to compile payment information and encourage people to make more transactions via the platform as it would save them typing in card numbers on smartphones. But the social network said no credit or debit card details will be shared with other advertisers. Twitter acquired CardSpring, a payments infrastructure company, this week for an undisclosed price as part of plans to feature more ecommerce around live events or, as it puts it, “in-the-moment commerce experiences”. CardSpring connects payment details with loyalty cards and coupons for transactions online and in stores. The home of the 140-character message hired Nathan Hubbard, former chief executive of Ticketmaster, last year to work on creating an ecommerce product. It has since worked with Amazon, to allow people to add things to their online basket by tweeting, and with Starbucks to encourage people to tweet to buy a coffee for a friend.

Probably my favorite method of funding school, other than saving for it, is scholarships. There is a dispute as to how many scholarships go unclaimed every year. Certainly there are people on the Web who will hype you on this subject. However, legitimately there are hundreds of millions of dollars in scholarships given out every year. These scholarships are not academic or athletic scholarships either. They are of small- to medium-sized dollar amounts from organizations like community clubs. The Rotary Club, the Lions Club, or the Jaycees many times have $250 or $500 per year they award to some good young citizen. Some of these scholarships are based on race or sex or religion. For instance, they might be designed to help someone with Native American heritage get an education. The lists of these scholarships can be bought online, and there are even a few software programs you can purchase. Denise, a listener to my show, took my advice, bought one of the software programs, and worked the system. That particular software covered more than 300,000 available scholarships. She narrowed the database search until she had 1,000 scholarships to apply for. She spent the whole summer filling out applications and writing essays. She literally applied for 1,000 scholarships. Denise was turned down by 970, but she got 30, and those 30 scholarships paid her $38,000. She went to school for free while her next-door neighbor sat and whined that no money was available for school and eventually got a student loan.

the investor would need more than a mere falling off in both earnings and price to give him a sound basis for purchase. He should require an indication of at least reasonable stability of earnings over the past decade or more—i.e., no year of earnings deficit—plus sufficient size and financial strength to meet possible setbacks in the future. The ideal combination here is thus that of a large and prominent company selling both well below its past average price and its past average price/earnings multiplier. This would no doubt have ruled out most of the profitable opportunities in companies such as Chrysler, since their low-price years are generally accompanied by high price/earnings ratios. But let us assure the reader now—and no doubt we shall do it again—that there is a world of difference between “hindsight profits” and “real-money profits.” We doubt seriously whether the Chrysler type of roller coaster is a suitable medium for operations by our enterprising investor. We have mentioned protracted neglect or unpopularity as a second cause of price declines to unduly low levels. A current case of this kind would appear to be National Presto Industries. In the bull market of 1968 it sold at a high of 45, which was only 8 times the $5.61 earnings for that year. The per-share profits increased in both 1969 and 1970, but the price declined to only 21 in 1970. This was less than 4 times the (record) earnings in that year and less than its net-current-asset value. In March 1972 it was selling at 34, still only 5½ times the last reported earnings, and at about its enlarged net-current-asset value.

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.

The Memory Business Steven Sasson is a tall man with a lantern jaw. In 1973, he was a freshly minted graduate of the Rensselaer Polytechnic Institute. His degree in electrical engineering led to a job with Kodak’s Apparatus Division research lab, where, a few months into his employment, Sasson’s supervisor, Gareth Lloyd, approached him with a “small” request. Fairchild Semiconductor had just invented the first “charge-coupled device” (or CCD)—an easy way to move an electronic charge around a transistor—and Kodak needed to know if these devices could be used for imaging.4 Could they ever. By 1975, working with a small team of talented technicians, Sasson used CCDs to create the world’s first digital still camera and digital recording device. Looking, as Fast Company once explained, “like a ’70s Polaroid crossed with a Speak-and-Spell,”5 the camera was the size of a toaster, weighed in at 8.5 pounds, had a resolution of 0.01 megapixel, and took up to thirty black-and-white digital images—a number chosen because it fell between twenty-four and thirty-six and was thus in alignment with the exposures available in Kodak’s roll film. It also stored shots on the only permanent storage device available back then—a cassette tape. Still, it was an astounding achievement and an incredible learning experience. Portrait of Steven Sasson with first digital camera, 2009 Source: Harvey Wang, From Darkroom to Daylight “When you demonstrate such a system,” Sasson later said, “that is, taking pictures without film and showing them on an electronic screen without printing them on paper, inside a company like Kodak in 1976, you have to get ready for a lot of questions. I thought people would ask me questions about the technology: How’d you do this? How’d you make that work? I didn’t get any of that. They asked me when it was going to be ready for prime time? When is it going to be realistic to use this? Why would anybody want to look at their pictures on an electronic screen?”6 In 1996, twenty years after this meeting took place, Kodak had 140,000 employees and a $28 billion market cap. They were effectively a category monopoly. In the United States, they controlled 90 percent of the film market and 85 percent of the camera market.7 But they had forgotten their business model. Kodak had started out in the chemistry and paper goods business, for sure, but they came to dominance by being in the convenience business. Even that doesn’t go far enough. There is still the question of what exactly Kodak was making more convenient. Was it just photography? Not even close. Photography was simply the medium of expression—but what was being expressed? The “Kodak Moment,” of course—our desire to document our lives, to capture the fleeting, to record the ephemeral. Kodak was in the business of recording memories. And what made recording memories more convenient than a digital camera? But that wasn’t how the Kodak Corporation of the late twentieth century saw it. They thought that the digital camera would undercut their chemical business and photographic paper business, essentially forcing the company into competing against itself. So they buried the technology. Nor did the executives understand how a low-resolution 0.01 megapixel image camera could hop on an exponential growth curve and eventually provide high-resolution images. So they ignored it. Instead of using their weighty position to corner the market, they were instead cornered by the market.

CRANBERRY SCONES Preheat oven to 425 degrees F., rack in the middle position. 3 cups all-purpose flour (pack it down in the cup when you measure it) 2 Tablespoons white (granulated) sugar 2 teaspoons cream of tartar (important) 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt ½ cup softened salted butter (1 stick, 4 ounces, ¼ pound) 2 large eggs, beaten (just whip them up in a glass with a fork) 1 cup unflavored yogurt (8 ounces) 1 cup sweetened dried cranberries (Craisins, or their equivalent) ½ cup whole milk Use a medium-size mixing bowl to combine the flour, sugar, cream of tartar, baking powder, baking soda, and salt. Stir them all up together. Cut in the salted butter just as you would for piecrust dough.   Hannah’s Note: If you have a food processor, you can use it for the first step. Cut ½ cup COLD salted butter into 8 chunks. Layer them with the dry ingredients in the bowl of the food processor. Process with the steel blade until the mixture has the texture of cornmeal. Transfer the mixture to a medium-sized mixing bowl and proceed to the second step.   Stir in the beaten eggs and the unflavored yogurt. Then add the sweetened dried cranberries and mix everything up together.   Add the milk and stir until everything is combined.   Drop the scones by soup spoonfuls onto a greased (or sprayed with Pam or another nonstick baking spray) baking sheet, 12 large scones to a sheet. You can also drop these scones on parchment paper if you prefer.   Once the scones are on the baking sheet, you can wet your fingers and shape them into more perfect rounds. (If you do this and there are any leftovers, you can slice them in half and toast them for breakfast the next morning.)   Bake the scones at 425 degrees F. for 12 to 14 minutes, or until they’re golden brown on top.   Cool the scones for at least five minutes on the cookie sheet, and then remove them with a spatula. Serve them in a towel-lined basket so they stay warm.   Yield: Makes 12 large and delicious scones.

GUAC AD HOC   Hannah’s 1st Note: This is Howie Levine’s guacamole recipe. He’s Lake Eden’s most popular lawyer. 2 ounces cream cheese 4 ripe avocados (I used Haas avocados) 2 Tablespoons lemon juice (freshly squeezed is best) 1 clove garlic, finely minced (you can squeeze it in a garlic press if you have one) cup finely chopped fresh oregano leaves 1 Italian (or plum) tomato, peeled, seeded, and chopped 4 green onions, peeled and thinly sliced (you can use up to 2 inches of the green stem) ½ teaspoon salt 10 grinds of freshly ground pepper (or tea spoon) ½ cup sour cream to spread on top Bacon bits to sprinkle on top of the sour cream Tortilla chips as dippers Howie’s Note: I use chopped oregano because Florence doesn’t always carry cilantro at the Lake Eden Red Owl. This guacamole is equally good with either one. Heat the cream cheese in a medium-sized microwave-safe bowl for 15 seconds on HIGH, or until it’s spreadable. Peel and seed the avocados. Put them in the bowl with the cream cheese and mix everything up with a fork. Mix just slightly short of smooth. You want the mixture to have a few lumps of avocado. Add the lemon juice and mix it in. It’ll keep your Guac Ad Hoc from browning. Add the minced garlic, chopped oregano leaves, tomato, sliced green onion, salt, and pepper. Mix everything together. Put your Guac Ad Hoc in a pretty bowl, and cover it with the sour cream. Sprinkle on the bacon bits. If you’re NOT going to serve it immediately, spread on the sour cream, but don’t use the bacon bits. Cover the bowl with plastic wrap and refrigerate it until time to serve. Then sprinkle on the bacon bits. (My bacon bits got a little tough when I added them to the bowl and refrigerated it. They were best when I sprinkled them on at the last moment.) Hannah’s 2nd Note: Mike and Norman like this best if I serve it with sliced, pickled Jalapenos on top. Mother won’t touch it that way. Yield: This amount of Guac Ad Hoc serves 4 unless you’re making it for a Super Bowl game. Then you’d better double the recipe.

Somewhere in between are the rest of us natives, in whom such change revives long-buried anger at those faraway people who seem to govern the world: city people, educated city people who win and control while the rest of us work and lose. Snort at the proposition if you want, but that was the view I grew up with, and it still is quite prevalent, though not so open as in those days. These are the sentiments the fearful rich and the Republicans capitalize on in order to kick liberal asses in elections. The Democrats' 2006 midterm gains should not fool anyone into thinking that these feelings are not still out here in this heartland that has so rapidly become suburbanized. It is still politically profitable to cast matters as a battle between the slick people, liberals all, and the regular Joes, people who like white bread and Hamburger Helper and "normal" beer. When you are looking around you in the big cities at all those people, it's hard to understand that there are just as many out here who never will taste sushi or, in all likelihood, fly on an airplane other than when we are flown to boot camp, compliments of Uncle Sam. Only 20 percent of Americans have ever owned a passport. To the working people I grew up with, sophistication of any and all types, and especially urbanity, is suspect. Hell, those city people have never even fired a gun. Then again, who would ever trust Jerry Seinfeld or Dennis Kucinich or Hillary Clinton with a gun? At least Dick Cheney hunts, even if he ain't safe to hunt with. George W. Bush probably knows a good goose gun when he sees one. Guns are everyday tools, like Skil saws and barbecue grills. So when the left began to demonize gun owners in the 1960s, they not only were arrogant and insulting because they associated all gun owners with criminals but also were politically stupid. It made perfect sense to middle America that the gun control movement was centered in large urban areas, the home to everything against which middle America tries to protect itself—gangbangers, queer bars, dope-fiend burglars, swarthy people jabbering in strange languages. From the perspective of small and medium-size towns all over the country, antigun activists are an overwrought bunch.

pine nuts and toss gently again. Green Bean, Tuna, and Mushroom “Casserole” One of my favorite things from my Midwestern upbringing is the green bean and mushroom casserole at Thanksgiving—probably the same one that was on your holiday table, thanks to the canned-mushroom-soup marketing campaign. This is my grown-up version of that casserole, which has all the comfort appeal of the childhood dish, but way better flavor and nutritional value. Make it with a one-to-one ratio of mushrooms to green beans, and have some fun with the beans, if you like—you can grill them, slice them thin and use raw, use pickled green beans, or use a mix of all of the above. » Serves 4 Kosher salt and freshly ground black pepper Extra-virgin olive oil 2 garlic cloves, smashed and peeled 1 pound wild mushrooms, wiped off and cut into bite-size pieces (about 6 cups) One 5-ounce can oil-packed tuna, drained 1 pound green beans, trimmed 1 cup heavy cream 1 teaspoon finely grated lemon zest 1 tablespoon fresh lemon juice ⅓ cup Dried Breadcrumbs Bring a large pot of water to a boil and add salt until it tastes like the sea. Meanwhile, add ¼ cup olive oil to a skillet that’s large enough to hold all the mushrooms and beans and still have some room to stir the ingredients. Add the garlic and cook slowly over medium heat to toast the garlic so it’s very soft, fragrant, and nicely golden brown—but not burnt—about 5 minutes. Scoop out the garlic and set it aside so it doesn’t burn. Increase the heat to medium-high and add the mushrooms. Season generously with pepper and salt and sauté, tossing frequently, until the mushrooms are nicely browned around the edges, 5 to 7 minutes. Add the tuna and toss to incorporate. Keep this warm until the green beans are ready. Add the beans to the boiling water and boil until they are just a bit beyond crisp-tender, 4 to 7 minutes. Drain them thoroughly in a colander and then add them to the mushrooms and tuna. Add the cream, toss all the ingredients to coat, and simmer until the cream has reduced to a nice cloaking consistency and all the flavors are nicely blended, 6 to 9 minutes. Add the lemon zest and lemon juice and toss. Taste and adjust with more salt, pepper, or lemon juice. When the flavors are delicious, pile into a serving bowl and top with the breadcrumbs.

Positive arguments for the natural possibility of absent qualia have not been as prevalent as arguments for inverted qualia, but they have been made. The most detailed presentation of these arguments is given by Block (1978). These arguments almost always have the same form. They consist in the exhibition of a realization of our functional organization in some unusual medium, combined with an appeal to intuition. It is pointed out, for example, that the organization of our brain might be simulated by the people of China or even mirrored in the economy of Bolivia. If we got every person in China to simulate a neuron (we would need to multiply the population by ten or one hundred, but no matter), and equipped them with radio links to simulate synaptic connections, then the functional organization would be there. But surely, says the argument, this baroque system would not be conscious! There is a certain intuitive force to this argument. Many people have a strong feeling that a system like this is simply the wrong sort of thing to have a conscious experience. Such a “group mind” would seem to be the stuff of a science-fiction tale, rather than the kind of thing that could really exist. But there is only an intuitive force. This certainly falls far short of a knockdown argument. Many have pointed out that while it may be intuitively implausible that such a system should give rise to experience, it is equally intuitively implausible that a brain should give rise to experience! Whoever would have thought that this hunk of gray matter would be the sort of thing that could produce vivid subjective experiences? And yet it does. Of course this does not show that a nation's population could produce a mind, but it is a strong counter to the intuitive argument that it would not. . . . Once we realize how tightly a specification of functional organization constrains the structure of a system, it becomes less implausible that even the population of China could support conscious experience if organized appropriately. If we take our image of the population, speed it up by a factor of a million or so, and shrink it into an area the size of a head, we are left with something that looks a lot like a brain, except that it has homunculi—tiny people—where a brain would have neurons. On the face of it, there is not much reason to suppose that neurons should do any better a job than homunculi in supporting experience.

Reflective nostalgics miss the past and dream about the past. Some of them study the past and even mourn the past, especially their own personal past. But they do not really want the past back. Perhaps this is because, deep down, they know that the old homestead is in ruins, or because it has been gentrified beyond recognition--or because they quietly recognize that they wouldn't much like it now anyway. Once upon a time life might have been sweeter or simpler, but it was also more dangerous, or more boring, or perhaps more unjust. Radically different from the reflective nostalgics are what Boym calls the restorative nostalgics, not all of whom recognize themselves as nostalgics at all. Restorative nostalgics don't just look at old photographs and piece together family stories. They are mythmakers and architects, builders of monuments and founders of nationalist political projects. They do not merely want to contemplate or learn from the past. They want, as Boym puts it, to "rebuild the lost home and patch up the memory gaps." Many of them don't recognize their own fictions about the past for what they are: "They believe their project is about truth." They are not interested in a nuanced past, in a world in which great leaders were flawed men, in which famous military victories had lethal side effects. They don't acknowledge that the past might have had its drawbacks. They want the cartoon version of history, and more importantly, they want to live in it, right now. They don't want to act out roles from the past because it amuses them: they want to behave as think their ancestors did, without irony. It is not by accident that restorative nostalgia often goes hand in hand with conspiracy theories and the medium-sized lies. These needn't be as harsh or crazy as the Smolensk conspiracy theory or the Soros conspiracy theory; they can gently invoke scapegoats rather than a full-fledged alternative reality. At a minimum, they can offer an explanation: The nation is no longer great because someone has attacked us, undermined us, sapped our strength. Someone—the immigrants, the foreigners, the elites, or indeed the EU—has perverted the course of history and reduced the nation to a shadow of its former self. The essential identity that we once had has been taken away and replaced with something cheap and artificial. Eventually, those who seek power on the back of restorative nostalgia will begin to cultivate these conspiracy theories, or alternative histories, or alternative fibs, whether or not they have any basis in fact.

STRAWBERRY SHORTBREAD BAR COOKIES Preheat oven to 350 degrees F., rack in the middle position.   Hannah’s 1st Note: These are really easy and fast to make. Almost everyone loves them, including Baby Bethie, and they’re not even chocolate! 3 cups all purpose flour (pack it down in the cup when you measure it) ¾ cup powdered (confectioner’s) sugar (don’t sift un- less it’s got big lumps) 1 and ½ cups salted butter, softened (3 sticks, 12 ounces, ¾ pound) 1 can (21 ounces) strawberry pie filling (I used Comstock)*** *** - If you can’t find strawberry pie filling, you can use another berry filling, like raspberry, or blueberry. You can also use pie fillings of larger fruits like peach, apple, or whatever. If you do that, cut the fruit pieces into smaller pieces so that each bar cookie will have some. I just put my apple or peach pie filling in the food processor with the steel blade and zoop it up just short of being pureed. I’m not sure about using lemon pie filling. I haven’t tried that yet. FIRST STEP: Mix the flour and the powdered sugar together in a medium-sized bowl. Cut in the softened butter with a two knives or a pastry cutter until the resulting mixture resembles bread crumbs or coarse corn meal. (You can also do this in a food processor using cold butter cut into chunks that you layer between the powdered sugar and flour mixture and process with the steel blade, using an on-and-off pulsing motion.) Spread HALF of this mixture (approximately 3 cups will be fine) into a greased (or sprayed with Pam or another nonstick cooking spray) 9-inch by 13-inch pan. (That’s a standard size rectangular cake pan.) Bake at 350 degrees F. for 12 to 15 minutes, or until the edges are just beginning to turn golden brown. Remove the pan to a wire rack or a cold burner on the stove, but DON’T TURN OFF THE OVEN! Let the crust cool for 5 minutes. SECOND STEP: Spread the pie filling over the top of the crust you just baked. Sprinkle the crust with the other half of the crust mixture you saved. Try to do this as evenly as possible. Don’t worry about little gaps in the topping. It will spread out and fill in a bit as it bakes. Gently press the top crust down with the flat blade of a metal spatula. Bake the cookie bars at 350 degrees F. for another 30 to 35 minutes, or until the top is lightly golden. Turn off the oven and remove the pan to a wire rack or a cold burner to cool completely. When the bars are completely cool, cover the pan with foil and refrigerate them until you’re ready to cut them. (Chilling them makes them easier to cut.) When you’re ready to serve them, cut the Strawberry Shortbread Bar Cookies into brownie-sized pieces, arrange them on a pretty platter, and if you like, sprinkle the top with extra powdered sugar.

BACON, EGG, AND CHEDDAR CHEESE TOAST CUPS Preheat oven to 400 degrees F., rack in the middle position. 6 slices bacon (regular sliced, not thick sliced) 4 Tablespoons (2 ounces, ½ stick) salted butter, softened 6 slices soft white bread ½ cup grated cheddar cheese 6 large eggs Salt and pepper to taste Cook the 6 slices of bacon in a frying pan over medium heat for 6 minutes or until the bacon is firmed up and the edges are slightly brown, but the strips are still pliable. They won’t be completely cooked, but that’s okay. They will finish cooking in the oven. Place the partially-cooked bacon on a plate lined with paper towels to drain it. Generously coat the inside of 6 muffin cups with half of the softened butter. Butter one side of the bread with the rest of the butter but stop slightly short of the crusts. Lay the bread out on a sheet of wax paper or a bread board butter side up. Hannah’s 1st Note: You will be wasting a bit of butter here, but it’s easier than cutting rounds of bread first and trying to butter them after they’re cut. Using a round cookie cutter that’s three and a half inches (3 and ½ inches) in diameter, cut circles out of each slice of bread.   Hannah’s 2nd Note: If you don’t have a 3.5 inch cookie cutter, you can use the top rim of a standard size drinking glass to do this. Place the bread rounds butter side down inside the muffin pans, pressing them down gently being careful not to tear them as they settle into the bottom of the cup. If one does tear, cut a patch from the buttered bread that is left and place it, buttered side down, over the tear. Curl a piece of bacon around the top of each piece of bread, positioning it between the bread and the muffin tin. This will help to keep the bacon in a ring shape. Sprinkle shredded cheese in the bottom of each muffin cup, dividing the cheese as equally as you can between the 6 muffin cups. Crack an egg into a small measuring cup (I use a half-cup measure) with a spout, making sure to keep the yolk intact. Hannah’s 3rd Note: If you break a yolk, don’t throw the whole egg away. Just slip it in a small covered container which you will refrigerate and use for scrambled eggs the next morning, or for that batch of cookies you’ll make in the next day or two. Pour the egg carefully into the bottom of one of the muffin cups. Repeat this procedure for all the eggs, cracking them one at a time and pouring them into the remaining muffin cups. When every muffin cup has bread, bacon, cheese and egg, season with a little salt and pepper. Bake the filled toast cups for 6 to 10 minutes, depending on how firm you want the yolks. (Naturally, a longer baking time yields a harder yolk.) Run the blade of a knife around the edge of each muffin cup, remove the Bacon, Egg, and Cheddar Cheese Toast Cups, and serve immediately. Hannah’s 4th Note: These are a bit tricky the first time you make them. That’s just “beginner nerves”. Once you’ve made them successfully, they’re really quite easy to do and extremely impressive to serve for a brunch. Yield: 6 servings (or 3 servings if you’re fixing them for Mike and Norman).

BUTTERSCOTCH BONANZA BARS Preheat oven to 350 degrees F., rack in the middle position.   ½ cup salted butter (1 stick, 4 ounces, ¼ pound) 2 cups light brown sugar*** (pack it down in the cup when you measure it) 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon vanilla extract 2 beaten eggs (just whip them up in a glass with a fork) 1 and ½cups flour (scoop it up and level it off with a table knife) 1 cup chopped nuts (optional) 2 cups butterscotch chips (optional) ***- If all you have in the house is dark brown sugar and the roads are icy, it’s below zero, and you really don’t feel like driving to the store, don’t despair. Measure out one cup of dark brown sugar and mix it with one cup regular white granulated sugar. Now you’ve got light brown sugar, just what’s called for in Leslie’s recipe. And remember that you can always make any type of brown sugar by mixing molasses into white granulated sugar until it’s the right color. Hannah’s Note: Leslie says the nuts are optional, but she likes these cookie bars better with nuts. So do I, especially with walnuts. Bertie Straub wants hers with a cup of chopped pecans and 2 cups of butterscotch chips. Mother prefers these bars with 2 cups of semi-sweet chocolate chips and no nuts, Carrie likes them with 2 cups of mini chocolate chips and a cup of chopped pecans, and Lisa prefers to make them with 1 cup of chopped walnuts, 1 cup of white chocolate chips, and 1 cup of butterscotch chips. All this goes to show just how versatile Leslie’s recipe is. Try it first as it’s written with just the nuts. Then try any other versions that you think would be yummy. Grease and flour a 9-inch by 13-inch cake pan, or spray it with nonstick baking spray, the kind with flour added. Set it aside while you mix up the batter. Melt the butter in a small saucepan over low heat on the stovetop, or put it in the bottom of a microwave-safe, medium-sized mixing bowl and heat it for 1 minute in the microwave on HIGH. Add the light brown sugar to the mixing bowl with the melted butter and stir it in well. Mix in the baking powder and the salt. Make sure they’re thoroughly incorporated. Stir in the vanilla extract. Mix in the beaten eggs. Add the flour by half-cup increments, stirring in each increment before adding the next. Stir in the nuts, if you decided to use them. Mix in the butterscotch chips if you decided to use them, or any other chips you’ve chosen. Spoon the batter into the prepared cake pan and smooth out the top with a rubber spatula. Bake the Butterscotch Bonanza Bars at 350 degrees F. for 20 to 25 minutes. (Mine took 25 minutes.) When the bars are done, take them out of the oven and cool them completely in the pan on a cold stove burner or a wire rack. When the bars are cool, use a sharp knife to cut them into brownie-sized pieces. Yield: Approximately 40 bars, but that all depends on how large you cut the squares. You may not believe this, but Mother suggested that I make these cookie bars with semi-sweet chocolate chips and then frost them with chocolate fudge frosting. There are times when I think she’d frost a tuna sandwich with chocolate fudge frosting and actually enjoy eating it!

There is an art to the business of making sandwiches which it is given to few ever to find the time to explore in depth. It is a simple task, but the opportunities for satisfaction are many and profound: choosing the right bread for instance. The Sandwich Maker had spent many months in daily consultation and experiment with Grarp the baker and eventually they had between them created a loaf of exactly the consistency that was dense enough to slice thinly and neatly, while still being light, moist and having that fine nutty flavour which best enhanced the savour of roast Perfectly Normal Beast flesh. There was also the geometry of the slice to be refined: the precise relationships between the width and height of the slice and also its thickness which would give the proper sense of bulk and weight to the finished sandwich: here again, lightness was a virtue, but so too were firmness, generosity and that promise of succulence and savour that is the hallmark of a truly intense sandwich experience. The proper tools, of course, were crucial, and many were the days that the Sandwich Maker, when not engaged with the Baker at his oven, would spend with Strinder the Tool Maker, weighing and balancing knives, taking them to the forge and back again. Suppleness, strength, keenness of edge, length and balance were all enthusiastically debated, theories put forward, tested, refined, and many was the evening when the Sandwich Maker and the Tool Maker could be seen silhouetted against the light of the setting sun and the Tool Maker’s forge making slow sweeping movements through the air trying one knife after another, comparing the weight of this one with the balance of another, the suppleness of a third and the handle binding of a fourth. Three knives altogether were required. First there was the knife for the slicing of the bread: a firm, authoritative blade which imposed a clear and defining will on a loaf. Then there was the butter-spreading knife, which was a whippy little number but still with a firm backbone to it. Early versions had been a little too whippy, but now the combination of flexibility with a core of strength was exactly right to achieve the maximum smoothness and grace of spread. The chief amongst the knives, of course, was the carving knife. This was the knife that would not merely impose its will on the medium through which it moved, as did the bread knife; it must work with it, be guided by the grain of the meat, to achieve slices of the most exquisite consistency and translucency, that would slide away in filmy folds from the main hunk of meat. The Sandwich Maker would then flip each sheet with a smooth flick of the wrist on to the beautifully proportioned lower bread slice, trim it with four deft strokes and then at last perform the magic that the children of the village so longed to gather round and watch with rapt attention and wonder. With just four more dexterous flips of the knife he would assemble the trimmings into a perfectly fitting jigsaw of pieces on top of the primary slice. For every sandwich the size and shape of the trimmings were different, but the Sandwich Maker would always effortlessly and without hesitation assemble them into a pattern which fitted perfectly. A second layer of meat and a second layer of trimmings, and the main act of creation would be accomplished.

Don't believe that, dear. Don't ever believe that. Nobody's bad just because of the way they look. It's what's inside a person that counts.' 'But, Ma, what's inside a person? When people look different are they different inside, too?' Ma didn't answer, she was looking at her hands now, kneading a ball of dough. Saroj thought she had forgotten her and so she said, 'Ma?' Ma turned her eyes back to Saroj. 'I'll show you in a moment, dear. I'll just finish making these.' Saroj watched the stack of dhal puris grow into a flat round tower and then Ma said she was finished and covered them with a cloth and washed her hands. Then she opened the cupboard where she kept her spare jars and bottles and took out six jars and placed them on the kitchen counter. 'Do you see these jars, Saroj? Are they all the same?' Saroj shook her head. 'No, Ma.' The glasses were all different. There was a short flat one and a tall thin one and a medium-sized one, and other shapes in between. Some were different colours: green or brown or clear. 'All right. Now, just imagine these jars are people. People with different shapes of bodies and colours of skin. Can you do that?' Saroj nodded. 'Right. Well, now the bodies are empty. But look…’ Ma picked up a big glass jug, filled it at the tap and poured water into all the jars. 'See, Saroj? Now all the glasses are filled. All the bodies are alive! They have what we call a spirit. Now, is that spirit the same in all the glasses, or different?' 'It's the same, Ma. So people are —' But Ma broke in. 'Now, can you run into the pantry and get the tin where I keep my dyes? You know it, don't you?' Saroj was back even before Ma had finished speaking. Ma opened the tin and picked up one of the tiny bottles of powdered dye. It was cherry-coloured. Ma held the bottle over one of the jars and tipped a little of the powder into the water. Immediately, the water turned pink-red. Ma returned the cap to the bottle and picked up another one. The water turned lime-green. She did that six times and each time the water turned a different colour so that in the end Ma had six different shaped jars of six different colours. 'So, Saroj, now you answer me. Are these people here all the same inside, or are they all different?' Saroj took her time before answering. She puckered her brow and thought hard. Finally she said, 'Well, Ma, really they're all the same but the colours make them different.' 'Yes, but what is more real, the sameness or the differences?' Saroj thought hard again. Then she said: 'The sameness, Ma. Because the sameness holds up the differences. The differences are only the powders you put in.' 'Exactly. So think of all these people as having a spirit which is the same in each one, and yet each one is also different — that is because each person has a different personality. A personality is made up of thoughts, and everyone has different kinds of thoughts. Some have loving thoughts, some have angry thoughts, some have sad thoughts, some have mean thoughts. Most people have jumbles of thoughts — but everybody's thoughts are different, and so everybody is different. Different outside and different inside. And they see those differences in each other and they squabble and fight, because everyone thinks the way he is, is right. But if they could see through the differences to the oneness beyond, linking them all, then…’ 'Then what, Ma?' 'Then we would all be so wise, Saroj, and so happy!

TREASURE CHEST COOKIES (Lisa’s Aunt Nancy’s Babysitter’s Cookies) Preheat oven to 350 degrees F., rack in the middle position. The Cookie Dough: ½ cup (1 stick, 4 ounces, ¼ pound) salted butter, room temperature ¾ cup powdered sugar (plus 1 and ½ cups more for rolling the cookies in and making the glaze) ¼ teaspoon salt 2 tablespoons milk (that’s cup) 1 teaspoon vanilla extract 1 and ½ cups all-purpose flour (pack it down when you measure it) The “Treasure”: Well-drained Maraschino cherries, chunks of well-drained canned pineapple, small pieces of chocolate, a walnut or pecan half, ¼ teaspoon of any fruit jam, or any small soft candy or treat that will fit inside your cookie dough balls. The Topping: 1 cup powdered (confectioners) sugar To make the cookie dough: Mix the softened butter and ¾ cup powdered sugar together in a medium-sized mixing bowl. Beat them until the mixture is light and fluffy. Add the salt and mix it in. Add the milk and the vanilla extract. Beat until they’re thoroughly blended. Add the flour in half-cup increments, mixing well after each addition. Divide the dough into 4 equal quarters. (You don’t have to weigh it or measure it, or anything like that. It’s not that critical.) Roll each quarter into a log shape and then cut each log into 6 even pieces. (The easy way to do this is to cut it in half first and then cut each half into thirds.) Roll the pieces into balls about the size of a walnut with its shell on, or a little larger. Flatten each ball with your impeccably clean hands. Wrap the dough around a “treasure” of your choice. If you use jam, don’t use over a quarter-teaspoon as it will leak out if there’s too much jam inside the dough ball. Pat the resulting “package” into a ball shape and place it on an ungreased cookie sheet, 12 balls to a standard-size sheet. Push the dough balls down just slightly so they don’t roll off on their way to your oven. Hannah’s 1st Note: I use baking sheets with sides and line them with parchment paper when I bake these with jam. If part of the jam leaks out, the parchment paper contains it and I don’t have sticky jam on my baking sheets or in the bottom of my oven. Bake the Treasure Chest Cookies at 350° F. for approximately 18 minutes, or until the bottom edge is just beginning to brown when you raise it with a spatula. Remove the cookies from the oven and allow them to cool on the sheets for about 5 minutes. Place ½ cup of powdered sugar in a small bowl. Place wax paper or parchment paper under the wire racks. Roll the still-warm cookies in the powdered sugar. The sugar will stick to the warm cookies. Coat them evenly and then return them to the wire racks to cool completely. (You’ll notice that the powdered sugar will “soak” into the warm cookie balls. That’s okay. You’re going to roll them in powdered sugar again for a final coat when they’re cool.) When the cookies are completely cool, place another ½ cup powdered sugar in your bowl. Roll the cooled cookies in the powdered sugar again. Then transfer them to a cookie jar or another container and store them in a cool, dry place. Hannah’s 2nd Note: I tried putting a couple of miniature marshmallows or half of a regular-size marshmallow in the center of my cookies for the “treasure”. It didn’t work. The marshmallows in the center completely melted away. Lisa’s Note: I’m going to try my Treasure Chest Cookies with a roll of Rollo’s next time I make them. Herb just adores those chocolate covered soft caramels. He wants me to try the miniature Reese’s Pieces, too. Yield: 2 dozen delicious cookies that both kids and adults will love to eat.

To paint after nature is to transfer three-dimensional corporeality to a two-dimensional surface. This you can do if you are in good health and not colorblind. Oil paint, canvas, and brush are material and tools. It is possible by expedient distribution of oil paint on canvas to copy natural impressions; under favorable conditions you can do it so accurately that the picture cannot be distinguished from the model. You start, let us say, with a white canvas primed for oil painting and sketch in with charcoal the most discernible lines of the natural form you have chosen. Only the first line may be drawn more or less arbitrarily, all the others must form with the first the angle prescribed by the natural model. By constant comparison of the sketch with the model, the lines can be so adjusted that the lines of the sketch will correspond to those of the model. Lines are now drawn by feeling, the accuracy of the feeling is checked and measured by comparison of the estimated angle of the line with the perpendicular in nature and in the sketch. Then, according to the apparent proportions between the parts of the model, you sketch in the proportions between parts on the canvas, preferably by means of broken lines delimiting these parts. The size of the first part is arbitrary, unless your plan is to represent a part, such as the head, in 'life size.' In that case you measure with a compass an imaginary line running parallel to a plane on the natural object conceived as a plane on the picture, and use this measurement in representing the first part. You adjust all the remaining parts to the first through feeling, according to the corresponding parts of the model, and check your feeling by measurement; to do this, you place the picture so far away form you that the first part appears as large in the painting as the model, and then you compare. In order to check a given proportion, you hold out the handle of your paintbrush at arm's length towards this proportion in such a way that the end of the thumbnail on the handle coincides with the other end of the proportion. If then you hold the paintbrush out towards the picture, again at arm's length, you can, by the measurement thus obtained, determine with photographic accuracy whether your feeling has deceived you. If the sketch is correct, you fill in the parts of the picture with color, according to nature. The most expedient method is to begin with a clearly recognizable color of large area, perhaps with a somewhat broken blue. You estimate the degree of matness and break the luminosity with a complimentary color, ultramarine, for example, with light ochre. By addition of white you can make the color light, by addition of black dark. All this can be learned. The best way of checking for accuracy is to place the picture directly beside the projected picture surface in nature, return to your old place and compare the color in your picture with the natural color. By breaking those tones that are too bright and adding those that are still lacking, you will achieve a color tonality as close as possible to that in nature. If one tone is correct, you can put the picture back in its place and adjust the other colors to the first by feeling. You can check your feeling by comparing every tone directly with nature, after setting the picture back beside the model. If you have patience and adjust all large and small lines, all forms and color tones according to nature, you will have an exact reproduction of nature. This can be learned. This can be taught. And in addition, you can avoid making too many mistakes in 'feeling' by studying nature itself through anatomy and perspective and your medium through color theory. That is academy.

Serves 2 Prep Time: 10 minutes 1 avocado, pitted and peeled 2 cans (5 ounces each) tuna, drained 3 green onions, thinly sliced Juice of 1½ limes ½ jalapeño, minced 1 tablespoon minced fresh cilantro ½ teaspoon chili powder ½ teaspoon salt ⅛ teaspoon black pepper 1 head endive, separated into leaves This dish makes for the perfect lunch—just pack up your tuna in a glass container and wrap your leaves in a slightly damp paper towel inside a resealable bag to keep them crisp. Or, stuff the tuna salad inside a romaine lettuce leaf, hollowed-out bell pepper, tomato, or cucumber cups. This dish would also work with canned chicken or salmon and would taste amazing with a drizzle of cool Ranch Dressing or Avocado Mayo. In a medium sized bowl, mash the avocado with a fork, leaving it slightly chunky. Add the tuna to the bowl, flaking it apart with a fork, and mix to combine with the avocado. Add the onions, juice of 1 lime, jalapeño, cilantro, chili powder, salt, and pepper and mix well.

cornflake crunch MAKES ABOUT 360 G (4 CUPS) This recipe was originally created to accompany the Cereal Milk Panna Cotta. It was one of those first-swing, home-run hits. It is incredibly simple to make and equally as versatile in its uses. Put some in a plastic bag and take it on the go as the best snack ever, or use it as an ingredient in the recipes that follow. 170 g cornflakes [½ (12-ounce) box (5 cups)] 40 g milk powder [½ cup] 40 g sugar [3 tablespoons] 4 g kosher salt [1 teaspoon] 130 g butter, melted [9 tablespoons] Elsewhere in this book: Cornflake crunch is also used in the Pumpkin Ganache dessert. 1. Heat the oven to 275°F. 2. Pour the cornflakes in a medium bowl and crush them with your hands to one-quarter of their original size. Add the milk powder, sugar, and salt and toss to mix. Add the butter and toss to coat. As you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters. 3. Spread the clusters on a parchment- or Silpat-lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed. 4. Cool the cornflake crunch completely before storing or using in a recipe. Stored in an airtight container at room temperature, the crunch will keep

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whose brain was no bigger than a medium-sized walnut,

What I want is to spend a day at the beach that starts with us covering each other in sunscreen and laughing. What I want is to take her to my school carnival and promise her a medium-soda-sized wish if she can grab my hand on the swing ride. What I want is for her to grab my hand and lead me through the woods, back in time to that first moment I saw her, when we were thirteen. Maybe, if I’d kissed her at summer camp, things would have gone differently. Maybe then we wouldn’t have caught TB, or wound up at Latham, or fallen in love.

surface. Beat on low speed for 5–10 minutes. 6. Place the dough in a medium-sized buttered bowl, turning the dough through the butter, allowing the butter to be thoroughly distributed onto the dough. Cover the bowl with a tea towel or plastic wrap. Place the bowl in a warm area and allow the dough to rise for 1 hour. 7. Punch the dough down, then divide it into balls of about 2–3 tablespoons each. Place the balls of dough in

Champions keep it in perspective.  They are able to accept responsibility and recognize the situation as a temporary setback nothing more, nothing less.  Yes it hurts, so they look at it, learn from it, and then let it go.  I’ve lost myself, of course. In fact, that was how I met Leo-tai in the first place. I was a young martial artist competing in tournaments and I’d just lost a major international competition—worse still, one that I’d been really expecting to win. I was having a tough time with the loss. People kept telling me, “You still did great!” But runner-up wasn’t what I’d wanted to be.  As time went by, in response to my annoyance with myself, my training tailed off, my determination flagged, and everything seemed either too boring or too difficult to fuss about.  I was slacking off. I remember an older kid asking me once if I had ever heard of Coach Leo. “I don’t think so,” I said. “What does he teach?” “Mostly Shaolin—Chinese Kickboxing, but he teaches other things too.  He really helped me once with my training.” “So, how’d he help then?” I asked, interested. “Call him, here’s his number.  He only teaches small classes.  Tell him you know me.” I carried that sheet of paper around with me for about two weeks.  Finally I thought, “Well, what have I got to lose?”  I called him and told him about myself.  Coach Leo listened quietly on the phone, so much so that I began to wonder if he’d wandered off or hung up. “Come tomorrow,” he told me, and that ended our conversation. When the next day came, I almost didn’t go.  I kept asking myself, “Why did I call this coach?”  I was looking for a reason to miss our appointment.  But before I knew it, and despite my best efforts to talk myself out of it, I wound up knocking on his door and then there he was.  A medium-sized, elderly, rather stoic figure, his face calm and genuine.

hindrances and its inability to resume the path of economic growth. The United States had in truth become the greatest economic and military power in the world but had no interest in taking over the world’s leadership from the hands of Great Britain. History gives us examples of what happens when a global hegemonic power ceases to exercise its dominant role, either from isolationist self-interest or from simple weakness, while the emerging power does not have enough interest or strength to assume the leadership. Basically, the function of a hegemony is to provide what economists call “global public goods,” such as world public order via military supremacy or international institutions that facilitate orderly world trade, international law or the preservation of the environment. If no single power has the strength or interest to provide these global public goods, the most likely consequence is permanent conflict, global recession, genocides and, in the end, war. Furthermore, when the ambivalence of the world’s leader coincides with a medium-sized power harbouring pretension of domination in its region, as did Germany after 1925, the likelihood of a worldwide conflagration increases even more.

Losses come in different sizes, though not in small. They start at medium and ascend from there. They come in different flavors, too. Some losses are painful, some devastating, some merely inconvenient.

When Diana finally felt ready, they went back to the shelter in Dennis and found a medium-sized mutt, a cheerful fellow with bushy brown fur and eyes like bright black buttons. He seemed to be the result of the union between a corgi and some kind of terrier, and, like Willa, he'd been abandoned, tied up underneath a bridge, starving, with his fur full of mats and burrs and every kind of bug. Diana and Michael brought him home. They brushed the remaining dirt and twigs and burrs out of his coat, and fed him kibble soaked in chicken broth, and tossed a tennis ball for him to fetch. Eventually, his favorite thing became sitting in the prow of a kayak with his back paws on the base of the boat and his front paws on its top, gazing out across the water as Diana paddled.

After we’re finished, we should try something simpler,” I said to him one day. “We could move our families to Hawaii and open a smoothie stand on the beach.” “Smoothies are too complicated,” Rahm said. “We’ll sell T-shirts. But just white T-shirts. In medium. That’s it—no other colors or patterns or sizes. We don’t want to have to make any decisions. If customers want something different, they can go someplace else.

Man With A Van Edinburgh provides professional, reliable and efficient removals services at competitive prices. Originally established by David Burgess in 2000. Man With A Van Edinburgh has now grown to a small team of dedicated professionals providing exceptional customer service. As a medium sized business, we can confidentially offer you a personalised service and importantly flexibility. We operate from and across Edinburgh, as well as the rest of the UK for national moves too.

Ah, Christ, this is the place with the messed-up sizes, isn’t it? Like, ‘grande’ instead of ‘large?’ He stretched it out all stupid and fake-French, and Christina and I shared a look. “Why can’t you just call it a large?” he asked. “You could except grande is a medium.” Christina said, “Venti is large.” “Venti. Right. For the love of God, can’t I order in plain English?

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.

proposition

Lives of people who reproduce wee, hopeful versions of themselves. Lives of people who proudly watch these replicants grow verbal, and then turn defiant and cynical, guarded and cold, or servile and cowed. Lives of people who together bought things—great things like buildings and cars, small things like gemstones and socks, medium-sized things like couches and armoires—and after eating together and sitting in chairs together and sleeping together and rising together and doing all the banal breakfast things that culture tells people they should do with others, wake one morning to discover that none of it fits.

Alexander's selected the best potatoes they have in storage, a medium-sized white onion, a hearty block of Reblochon-style cheese, a slab of fatty bacon, and has even retrieved a dry white wine from the downstairs pantry. Eden's mind races. The ingredients are simple, but there are hundreds of different possible outcomes. She can't even begin to fathom what Alexander has in store for her. He handles his knives beautifully. His grip is strong, but just light enough to offer the most flexibility. It isn't very long before he slices up generous bits of bacon and has it sizzling in a hot pan, fat melting away and frying all around the meat to leave it nice and crisp. In goes finely minced onion, and then a good cup or so of white wine to deglaze the bottom of the pan. Then it's the potatoes, which he's skinned and sliced with mind-bending accuracy. Alexander pops everything into an oven-proof dish before covering the top with a hefty layer of cheese. He places it in the oven, but doesn't bother setting a timer. He's a skilled enough chef to know when it's done. "Are you going to tell me what this mystery dish is?" Eden asks. Alexander smiles. "It's a tartiflette," he explains. "My father used to make it all the time. Comfort food, for when I wasn't feeling well.

and that’s when I saw it. A medium-sized box sitting right in the center of the room, wrapped up in Transformers wrapping paper. Unopened. Someone must have arrived late and left it. No way would Fat Gav have left a present unopened otherwise.

It was probably only five seconds. But to Eli it felt like a medium-sized eternity.

Business owners of small to medium-sized closely-held companies tend to encounter the fair market value standard more than the other standards of value.

Indeed, sweet red bell pepper ranks second among all foods in its cryptoxanthin content; one medium-size red bell pepper delivers 2,817 micrograms of beta-cryptoxanthin cooked, and 730 micrograms raw. Cryptoxanthin is a powerful antioxidant in the carotenoids family and has been shown to prevent cancers of the female genital tract.

Competition has driven prices to a point at which online bookselling is reduced to either a hobby or a big industry dominated by a few huge players with vast warehouses and heavily discounted postal contracts. The economies of scale make it impossible for the small or medium-sized business to compete. At the heart of it all is Amazon, and while it would be unfair to lay all the woes of the industry at Amazon’s feet, there can be no doubt that it has changed things for everyone.

My mother is a middle-aged woman, a middle-class woman, a woman of moderate intelligence and medium-sized ego and average good luck, so that you would expect her to land somewhere near the middle of the world. Instead she’s over there at the edge. The least vibration could knock her off.

My Home HandyMan is a Calgary based handyman service. We specialize in small and medium-sized jobs that other contractors aren’t interested in. We’ll do anything from changing light bulbs to completely re-modelling your house. We are known for doing quality jobs at a great price—Guaranteed. We stand behind every job that we do.

In the weeks and months that followed, thousands upon thousands of protesters took to the streets in all fifty states, in large cities like Los Angeles, Chicago, Detroit, Atlanta, and New York, as well as in suburbs, small and medium-sized towns, and rural areas. Protests erupted even in places as far away as Hong Kong, South Africa, Germany, South Korea, and New Zealand. Never before had a Black rebellion been met with such widespread support by people of all colors, classes, and walks of life.

Code: import pandas as pd print('-------PRICE LIST OF THREE PRODUCTS BASED OF SIZE-------') price=pd.DataFrame( {"Large":[75,200,55],"Medium":[50,120,30] }, index=['Ice Cream','Pizza','Coke'] )

Papaya-Banana Muffins This recipe is a solution to the problem of too much ripe tropical fruit. These muffins have lovely color and flavor, and are nice and moist. 12⁄3 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1⁄4 teaspoon freshly grated nutmeg 1 egg 1⁄3 cup oil 3⁄4 cup sugar 1 cup mashed ripe papaya 1⁄2 cup mashed ripe banana (1 large banana) 1⁄4 cup chopped walnuts (optional) 1. Preheat oven to 375°F and grease a medium-sized muffin pan or line it with muffin papers. 2. Combine dry ingredients and set aside. 3. Beat egg with oil, sugar, and mashed papaya and banana in a large bowl. 4. Mix in dry ingredients and walnuts (if using). Scoop mixture into prepared muffin pan. Bake in preheated oven for 18–23 minutes, until toothpick inserted in the middle of a muffin comes out clean. Makes 1 dozen Tips • If the papaya is quite ripe, it will yield a lot of liquid when mashed. Drain off this excess liquid before adding the fruit. • You can make the muffins entirely with papaya if you like; just increase the quantity to 11⁄2 cups. The muffins will have a slightly moister texture and a flatter top.

Specifications for canned fish should state the species and variety, packing medium, style of pack, size of can, and number of cans per case. Some sample specifications include:Δ Tuna, solid pack, fancy white meat (albacore), water pack, six 64-ounce cans per case Tuna, solid pack, fancy light meat, water pack, 24 6 1/2-ounce cans per case Salmon, pink, PUFI, six 64-ounce cans per case

TABLE 17.3 Official USDA Size Categories for Shell EggsΔ Verified by Egg Board 1981 and 2010. U.S. Weights or Classes, Size Minimum Weight per Dozen, Ounces Minimum Weight* per 30-Dozen Case, Pounds Jumbo 30 56 lbs. Extra large 27 50 1/2 lbs. Large 24 45 lbs. Medium 21 39 1/2 lbs. Small 18 34 lbs. Peewee 15 28 lbs. *Weight may include corrugated fiber case and filler between layers of eggs.

Spice Cake in a Cup   Ingredients: 4 tablespoons of all-purpose flour 3 tablespoons of granulated sugar 2 teaspoons of spice-cinnamon or ginger (whichever you prefer) 1/8 of a teaspoon of baking powder 1 medium-sized egg white - lightly-beaten 3 tablespoons of either milk or soy-milk 2 tablespoons of vegetable oil 1/4 of a teaspoon of vanilla extract   Directions: You will need 1 microwavable coffee cup   Mix-together the flour, spice, sugar, & baking powder in the coffee cup. Now mix-in the egg white. Add the milk, vanilla & oil and mix-well   Place the cup into a microwave set on HIGH & cook for about 2&1/2 minutes.   (The cake should be done when it stops rising and sets)

1 cup shredded romaine lettuce ½ cup broccoli heads 1 medium sized apple ½ orange ½ cup distilled water 1 cup ice cubes

Specifications for fresh, frozen, and canned fruits and vegetables should include the following information:Δ Name of product Style or type of product (whole, cut, trimmed, and so forth) USDA grade, brand, or other quality designation Size of container or shipping container Quantity or weight per shipping unit Other pertinent factors, depending on the product (packing medium, syrup density, variety, stage of maturity, drained weight, and so forth)

Here is a quote from marketingcharts.com in January 2013, referring to a recent research campaign into the best converting online marketing techniques. “The study, which examined more than 62 million visits, 215 million page views and 350,000 leads from more than 600 small- and medium-sized B2B websites during 2012, found email’s conversion rate to be 81% higher than the average (2.89% vs. 1.6%) and 42% higher than the next-best performer, referrals (2.04%). “Paid search (1.96%) also had an above-average conversion rate, with direct traffic (1.64%) closer to the mean. Organic search (1.45%) and social media (1.22%) were the lowest-rated in this regard.” It is believed that a database of 10,000 emails is worth more than $100,000 a year to your business, so the sooner you start collecting, the better.

What changes that we can control will make this space more gracious?” The group can then reshape the room to suit their needs. At the Center office, we previously had one long table in the conference room bolted to the floor. It offered no flexibility so we removed this table and replaced it with three square tables. They can be configured into one large board table, a medium sized conference table or three smaller tables. We scale the size of the table to the number of participants in the meeting so everyone feels more intimately connected.

The door opened. A guy came in. Busy, bustling, sixty-something, medium size, a gray suit, a tight waistband, a warm and friendly face. Pink and round. Lots of energy, and the start of a smile. A guy who got things done, with a lot of charm. Like a salesman. Something complicated. Like a financial instrument, or a Rolls-Royce automobile. “I’m sorry,” the guy said. To Sinclair only. “I didn’t know you had company.” American. An old-time Yankee accent. No one spoke. Then Sinclair said, “Excuse me. Sergeant Frances Neagley and Major Jack Reacher, U.S. Army, meet Mr. Rob Bishop, CIA head of station at the Hamburg consulate.” “I just did a drive-by,” Bishop said. “On the parallel street. The kid’s bedroom. The lamp has moved in the window.

So rapid was the Ottoman assimilation of cannon technology that by the 1440s they had evidently acquired the unique ability, widely commented on by eyewitnesses, to cast medium-size barrels on the battlefield in makeshift foundries. Murat transported gunmetal to the Hexamilion and cast many of his long guns on the spot. This allowed extraordinary flexibility during siege warfare:

One of the real reasons that Russia’s President Vladimir Putin is so intent on remaining loyal to Syria’s Dictator Bashar Al-Assad, is that in January 2017, Russia and Syria signed a lease to extend Russia's control of its naval facility in the port of Tartus, Syria for 49 years. As with the United States Naval Base in Guantanamo, Cuba, the Russians have sovereign rights over the territory, considered a Material-Technical Support Point and not technically a naval base. The piers are large enough to accommodate four medium-sized vessels but not any of their larger ships of the line, including cruisers or their aircraft carrier. The facility which gives Russia a warm water port, consists of office space, two storage buildings, barracks and a parking garage for about six vehicles. Under the terms of this lease agreement, the Russians also operate Khmeimim Air Base located south-east of the city of Latakia, Syria. The present lease for these military facilities has an extension clause for an additional 25 years.

Bara Brith Cake (Recipe inspired by the Welsh Board of Tourism site, visitwales.com.) 1 pound of self-rising flour 1 teaspoon of spices (allspice, cinnamon, nutmeg, a pinch of clove, ginger) 6 ounces of brown sugar 1 medium-sized egg 1 tablespoon of orange zest (lemon zest works too) 2 tablespoons of orange juice 1 tablespoon of honey (you can substitute 2 tablespoons of marmalade for the juice and honey) 10½ fluid ounces of cold tea 1 pound mixed dried fruit (you can substitute fresh grated ginger for 2 tablespoons of this mixture) Extra honey for glazing Put the mixed dried fruit in a bowl, pour the tea over it, cover, and leave to soak overnight (you can replace ¼ of the tea with whiskey). The next day, mix the sugar, egg, orange juice, orange zest, and honey and add to the fruit mix. Sift in the flour and spices and mix well. Pour the mixture into a 2-pint loaf pan. Bake for 1 hour and 45 minutes at 325 degrees. The cake should be golden and firm to the touch in the middle. Baste the cake with honey while it’s still warm, then allow it to cool.

But not every goal is the same. “We found that if you want the largest increase in motivation and productivity,” says Latham, “then big goals lead to the best outcomes. Big goals significantly outperform small goals, medium-sized goals, and vague goals. It comes down to attention and persistence—which are two of the most important factors in determining performance. Big goals help focus attention, and they make us more persistent. The result is we’re much more effective when we work, and much more willing to get up and try again when we fail.

Suddenly a dog burst from the concealment of the trees, its shaggy wheaten coat gleaming warmly in the sun. He was a medium-sized mix of no particular breed, part hound, possibly, or maybe retriever. He seemed well fed, so it was doubtful that he was a stray. Then again, mayhap he was skilled at poaching birds and rabbits from the bountiful reserves of game in the area.

Chewy Chocolate Chip M&M Cookies.39 2 and 1/4 cups all-purpose flour 1 teaspoon baking soda 1 and 1/2 teaspoons cornstarch 3/4 teaspoon salt 3/4 cup (1.5 sticks) unsalted butter, melted 3/4 cup light brown sugar, loosely packed 1/2 cup granulated sugar40 1 large egg + 1 egg yolk (preferably at room temperature) 1 tablespoon vanilla extract 1 cup chocolate chips 1/2 cup M&Ms for tops of cookies Preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Toss together flour, baking soda, cornstarch and salt in a large bowl. Set aside. In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold41 in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory.42 Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes. Roll the dough into balls, about 3 tablespoons of dough each and place 2 inches apart on cookie sheets, or use a cookie scooper. Bake the cookies for 11-14 minutes. They will look very soft and underbaked. They will continue to bake on the cookie sheet. Allow cooling on the cookie sheet for 10 minutes before moving to a wire rack43 to cool completely.

By the time Columbus discovered America, the Indians were already using beads for decoration. Beads were made from shells, bones, claws, stones, and minerals. The Algonquin and Iroquois tribes of the eastern coast made beads from clam, conch, periwinkle, and other seashells. These beads were used as a medium of exchange by the early Dutch and English colonists. They were called “wampum,” a contraction of the Algonquin “wampumpeak” or “wamponeage,” meaning string of shell beads. The purple beads had twice the value of the white ones. The explorer, followed by the trader, missionary and settler, soon discovered that he had a very good trade item in glass beads brought from Europe. The early beads that were used were about 1/8 inch in diameter, nearly twice as large as beads in the mid-1800’s. They were called pony beads and were quite irregular in shape and size. The colors most commonly used were sky-blue, white, and black. Other less widely used colors were deep bluff, light red, dark red, and dark blue. The small, round seed beads, as they are called, are the most generally used for sewed beadwork. They come in a variety of colors. Those most commonly used by the Indians are red, orange, yellow, light blue, dark blue, green, lavender, and black. The missionaries’ floral embroidered vestments influenced the Woodland tribes of the Great Lakes to apply beads in flower designs. Many other tribes, however, are now using flower designs. There are four main design styles used in the modern period. Three of the styles are largely restricted to particular tribes. The fourth style is common to all groups. It is very simple in pattern. The motifs generally used are solid triangles, hourglasses, crosses, and oblongs. This style is usually used in narrow strips on leggings, robes, or blankets. Sioux beadwork usually is quite open with a solid background in a light color. White is used almost exclusively, although medium or light blue is sometimes seen. The design colors are dominated by red and blue with yellow and green used sparingly. The lazy stitch is used as an application. The Crow and Shoshoni usually beaded on red trade or blanket cloth, using the cloth itself for a background. White was rarely used, except as a thin line outlining other design elements. The most common colors used for designs are pale lavender, pale blue, green, and yellow. On rare occasions, dark blue was used. Red beads were not used very often because they blended with the background color of the cloth and could not be seen. The applique stitch was used. Blackfoot beadwork can be identified by the myriad of little squares or oblongs massed together to make up a larger unit of design such as triangles, squares, diamonds, terraces, and crosses. The large figure is usually of one color and the little units edging it of many colors. The background color is usually white, although other light colors such as light blue and green have been used. The smallness of the pattern in Blackfoot designs would indicate this style is quite modern, as pony trading beads would be too large to work into these designs. Beadwork made in this style seems to imitate the designs of the woven quill work of some of the northwestern tribes with whom the Blackfoot came in contact.

Great nations, and even medium-sized ones, can always seek revision of frontiers by normal diplomatic means - if the political climate is favourable. No propaganda or previous jockeying for position is necessary, for if the right moment is chosen and there are good reasons for a change, then there is nothing to stop anyone from putting forward proposals for territorial adjustments...It is always possible to keep alive certain issues with propaganda abroad, but the acquisition of territory needs quiet patient work. No doubt it can be a help if the world gets to know about the existence of such a problem, but it is not until the world is convinced of injustice that redress can follow.

Take it from a middle child; being a middle child sucks. You have neither the responsibility that comes with being the oldest nor the luxury that comes with being the baby. You have N O T H I N G. No label. No identity. Not to mention my fellow middle child, Nicola, was the only girl in the family. See! Nothing! You're the in-between child, squeezed into the order of things. You're the Idaho to New York and Los Angeles. You're the regular-sized cup in between the large and small. (I actually like a good medium-sized drink, to be quite honest, but you get the point.)

Strawberry Cheesecake Streusel Muffins Streusel Topping 3 tablespoons White Sugar 3 tablespoons Dark Brown Sugar ½ cup + 3 tablespoons Flour Pinch Coarse Kosher Salt 5 tablespoons butter, melted Cream Cheese Filling 4 ounces cream cheese ⅓ cup white sugar 2 teaspoons beaten egg 1 tsp vanilla extract Muffin Batter 2 cups all purpose flour ½ cup granulated sugar 2 tsp baking powder ½ tsp salt 1 egg ¼ cup canola oil 1 cup whole milk (original recipe used ¾ cup) 1 tsp vanilla extract 1½ cups strawberries, cut into small pieces Instructions cont… Preheat oven to 400. Line a muffin tin with cupcake liners and spray each liner with non-stick spray. Set aside. To make the streusel topping, mix together sugars, flour and salt. Drizzle warm butter over mixture and toss with fork to form pea size pieces. Set aside. To make cream cheese filling, beat cream cheese, sugar, egg and vanilla extract together with an electric mixer in a medium bowl until smooth. Set aside. To make the muffins. Whisk flour, sugar baking powder and salt in a medium bowl. In a separate bowl, whisk the egg, oil, milk and vanilla extract. Add the dry ingredients into the milk mixture. Stir until just incorporated. Do not over mix or you will get a tough muffin. Fold in the strawberries. Scoop a heaping tablespoon of the muffin batter into each cupcake liner. Add a heaping tablespoon of the cream cheese filling. Add another heaping tablespoon on batter onto of the cream cheese filling. I was able to fill the muffin tins full. Sprinkle the streusel topping on the tops. Bake for 25 minutes. Allow to cool in muffin tin for 10 minutes. Remove and chow down.

Small, Medium, Large, Extra Large Think of these plants as if they were shirt sizes. Shirts come in all four sizes: small, medium, large, and extra large, and so do our plants. It’s that simple. The extra large, of course, are those that take up the entire square foot—plants like cabbages, peppers, broccoli, cauliflower, and geraniums. Next are the large plants—those that can be planted four to a square foot, which equals 6 inches apart. Large plants include leaf lettuce, dwarf marigolds, Swiss chard, and parsley. Several crops could be one per square foot if you let it grow to its full size or it can be planted four per square foot if you harvest the outer leaves throughout the season. This category includes parsley, basil, and even the larger heads of leaf lettuce and Swiss chard. Using the SFG method, you snip and constantly harvest the outer leaves of edible greens, so they don’t take up as much space as in a conventional garden. Medium plants come next. They fit nine to every square foot, which equals 4 inches apart. Medium plants include bush beans, beets, and large turnips. Another way to get the proper spacing and number per square foot is to be a little more scientific and do a little arithmetic as shown below. You can see that one, four, nine, or sixteen plants should be spaced an equivalent number of inches apart. This is the same distance the seed packet will say “thin to.” Of course we don’t have to “thin to” because we don’t plant a whole packet of seeds anymore. So if you’re planting seeds, or even putting in transplants that you purchased or grew from seed, just find the seed packet or planting directions to see what the distance is for thinning. This distance then determines whether you’re going to plant one, four, nine, or sixteen plants.

I blocked with my shield! I slashed with my sword! But that just meant I turned each medium-sized killer cube into a bunch of even smaller ones! Soon there was a whole swarm of mini-cubes jumping, and flaming, and burning me! AAARRRGGGH! That’s when I slipped into crazy-berserker mode! I hacked! I chopped! I sliced and diced! I slashed anything that moved! Sometimes I even hit two or three cubes with one swing! I was a raging fighting machine! It was awesome! Until I heard a loud, angry SQUEEEEEAL!

That’s very true,’ said Sykes, smiling angelically at him. ‘I myself am a seventeen-thousand-ton Dreadnought class battleship with enough firepower to destroy a medium-sized city.

The area housed many successful medium-sized businesses, such as the Whitechapel Bell Foundry, founded in 1570 (and Britain’s oldest continual manufacturer). By the eighteenth century, the foundry was exporting bells to the Americas, including the Liberty Bell, in 1752. The Liberty Bell left England bearing a biblical inscription which would have been familiar to both the French Protestants who had sought refuge only a stone’s throw away, and also the Jews who worshipped close by. It came from the book of Leviticus 25: 10: ‘Proclaim LIBERTY throughout all the land unto all the inhabitants thereof.

Countries like Finland, Norway, Italy and Austria-which were relatively backward at the end of the Second World War and saw the need for rapid industrial development-also used strategies similar to those used by France and Japan to promote their industrie. All of them had relatively high tariffs until the 1960s. They all actively used SOEs to upgrade their industries. This was particularly successful in Finland and Norway. In Finland, Norway and Austria, the government was very much involved in directing the flow of bank credit to strategic industries. Finland heavily controlled foreign investment. In many parts of Italy, local government provided support for marketing and R&D to small and medium-sized firms in the locality.

Okay, a couple more: I happen to believe that economic success lies in the hands of SMEs, small and medium-sized enterprises. Four books I give away on SMEs are: George Whalin’s Retail Superstars: Inside the Twenty-five Best Independent Stores in America (Favorite line: “Be the best, it’s the only market that’s not crowded.”), Bo Burlingham’s Small Giants: Companies That Choose to Be Great Instead of Big, Bill Taylor’s Simply Brilliant: How Great Organizations Do Ordinary Things in Extraordinary Ways, and Hermann Simon’s Hidden Champions of the Twenty-first Century: The Success Strategies of Unknown World Market Leaders. I love giving books away! I bet,

Cruciferous vegetables Examples: broccoli, cabbage, cauliflower Servings: 1 Size: ½ cup Greens Examples: kale, spinach Swiss chard Servings: 2 Size: 1 cup raw, ½ cup cooked Other vegetables Examples: beets, peppers, carrots Servings: 2 Size: 1 cup leafy, ½ cup non-leafy, ½ cup juice Beans Examples: black beans, kidney beans, lentils Servings: 3 Size: ¼ cup dip, ½ cup cooked, 1 cup fresh Berries Examples: grapes, raisins, cherries Servings: 1 Size: ¼ dried, ½ cup fresh or frozen Other fruit Examples: apples, avocados, bananas Servings: 3 Size: 1 cup fruit, 1 medium, ¼ cup dried Flaxseeds Servings: 1 Size: 1 tbsp Nuts and seeds Examples: peanut butter, whole almonds, sunflower seeds Servings: 1 Size: ¼ cup or 2 tbsp butter Spices Examples: turmeric Servings: 1 Size: ¼ tsp Whole grains Examples: rice, quinoa, bread Servings: 3 Size: ½ cup cooked, 1 slice of bread Water Servings: 5 Size: 12 oz. Daily

Triple-Chocolate Parfait This recipe comes from Michael Lewis-Anderson, the brilliant chocolate stylist from Wittamer in Brussels, who swears he cannot make his parfaits fast enough for chocolate lovers who come from all around the world for his superlative creations. When melting the chocolates, be sure that the bowls are thoroughly dry first. Just a drop of liquid can cause chocolate to become stiff and unmanageable. Since you are making three distinct mousse layers, whip all the cream in one bowl and then separate it into thirds, and do the same with the egg whites. For a change of pace, instead of serving the three mousses as a cake, divide the recipe in half and layer the three mousses in 8 tall wine goblets. They’re especially elegant when topped with shavings of dark, milk, and white chocolate, or perfect berries during the summer. ONE TALL 9-INCH (23-CM) CAKE, 8 TO 10 SERVINGS, OR 8 GOBLETS 9 ounces [255 grams] bittersweet or semisweet chocolate, chopped 9 ounces [255 grams] white chocolate, chopped 9 ounces [255 grams] milk chocolate, chopped 2¼ cups [560 ml] heavy cream 9 large egg whites Chocolate shavings Lightly oil a 9 × 3-inch (23 × 7.5-cm) springform pan and set it on a serving platter. • In three separate medium-sized heatproof bowls, melt each chocolate successively over a saucepan of simmering water (you can use the same saucepan, just melt one after the other). Remove each chocolate from the heat and set aside to cool to lukewarm. • Whip the cream until it holds soft, droopy peaks. It should be relatively stiff but not dry and curdled. You should have about 6 cups (1½ liters) of whipped cream. • Making sure your chocolate is not hot, fold one-third of the whipped cream (about 2 cups [500 ml]) into the dark chocolate in two separate additions. • Divide the remaining whipped cream between the bowls of milk and white chocolate, then fold the cream into each. • In a clean bowl, beat the egg whites until they are thick and hold their shape, but not dry. • Fold one-third of the egg whites (about 2½ cups [625 ml]) into each chocolate mousse filling, folding until smooth. • Pour the dark chocolate mousse into the prepared cake pan and level the top. Add the milk chocolate mousse, spreading it over the dark chocolate mousse and leveling the top. (If the milk chocolate mousse seems thin, freeze the cake for about 30 minutes before adding the white chocolate mousse.) • Finally add the white chocolate mousse to the top. (It will seem thin, but that is fine.) • Chill the parfait cake for at least 6 hours, or freeze, before removing the sides of the cake pan. The cake should be sliced and served either chilled or frozen. Serve it with the chocolate shavings. • If you are concerned about serving uncooked egg whites, pasteurized egg whites are available in most grocery stores.

MAMIE JACQUELINE’S CHOCOLATE CAKE G ÂTEAU AU CHOCOLAT DE MAMIE JACQUELINE One of Joe’s friends, Florian, accompanies us on vacation from time to time and his grandmother often sends along a little treat for us all. This cake was an offering once and we tucked into it the minute we arrived at our destination. It was tender and delicious. When we returned, I asked Mamy Jacqueline for her recipe and she scoffed, “Oh, that simple little cake?” When I pressed she rattled off the ingredients by heart. A surefire success whenever I make it, you need only serve it simply sprinkled with confectioners’ sugar. 3/4 cup/100g cake flour Sea salt 7 ounces/200g bitter chocolate, such as Lindt 70% 8 tablespoons/125g unsalted butter, softened 1 cup/200g sugar 4 large eggs, separated Confectioners’ sugar 1. Butter and flour a 91/2-inch/24-cm round cake pan. Preheat the oven to 375° F/190° C/gas 5. 2. Sift the flour and a generous pinch of salt onto a piece of parchment paper. 3. Melt the chocolate in the top of a double boiler over medium-high heat. Transfer the chocolate to a medium-size bowl and whisk in the butter until the mixture is smooth. Vigorously whisk in all but 1 tablespoon of the sugar, then add the egg yolks and whisk until the mixture is smooth. Using a wooden spoon, stir in the flour mixture 1 tablespoon at a time until combined. 4. In a large bowl whisk the egg whites with a pinch of salt until they are foamy and begin to thicken. Add the remaining tablespoon of sugar and continue whisking until they form soft peaks. Fold the egg whites into the chocolate mixture, then turn it into the prepared baking pan and bake in the center of the oven until the cake springs back, 20 to 25 minutes. 5. Remove the cake from the oven and let it cool to lukewarm in the pan, then turn it out onto a rack to cool thoroughly. To serve, sprinkle it with confectioners’ sugar. 6 TO 8 SERVINGS SIX                 Mornings in Louviers LOUVIERS IS MAGIC in the mornings.

The white hunter was laughing happily, his adoring girl was open-mouthed in admiration for his nerve, I was sweating with dismay and outrage, and then an elephant charged and did not stop and our hero stepped hard on the gas and drove off, saying, “Not bluffing that time.” So now I knew, lucky me, what a medium-size elephant stampede was like. Doomed to see elephants in the company of lunatics. All I wanted was to watch them with love and respect, at a reasonable distance.

Something, someone, cut off her head, yanked out her tongue. My mother is a middle-aged woman, a middle-class woman, a woman of moderate intelligence and medium-sized ego and average good luck, so that you would expect her to land somewhere near the middle of the world. Instead she's over there at the edge. The least vibration could knock her off.

Around the world, factoring is a growing source of external financing for corporations and small and medium-size enterprises (SMEs). From:The Role of Factoring for Financing Small and Medium Enterprises

JAMBOREE MUFFINS   Preheat oven to 400 degrees F., rack in the middle position. 1 large egg, beaten ¾ cup whole milk ½ cup vegetable oil cup white (granulated) sugar 2 cups all-purpose flour (pack it down when you measure it) 3 teaspoons (one Tablespoon) baking powder 1 teaspoon salt Approximately 1/4 cup jam of your choice Hannah’s 1st Note: This is a great recipe for using up all those jars of jam with little dibs and dabs in the bottom that are taking up too much room on your refrigerator shelf! Grease or spray the bottoms of 12 muffin cups with Pam or another nonstick cooking spray. Alternatively, you can use paper cupcake liners. Use a muffin pan or a cupcake pan that has cups approximately 2 and ½ inches across the top and are 1 and ¼ inches deep. (That’s a standard size.) Hannah’s 2nd Note: Don’t use an electric mixer to mix up these muffins. Just stir everything up by hand. The muffin batter should be a little lumpy, like brownie batter, and not over-mixed. In a medium-sized bowl, beat the egg with the milk until they are well combined. Stir in the vegetable oil and the white sugar. Measure out the flour in another bowl. Stir in the baking powder and the salt with a fork. Add the flour mixture to the egg mixture in half-cup increments, stirring after each increment, but only until the flour is moistened. The resulting muffin batter will be lumpy. That’s okay. It’s supposed to be. Fill the muffin cups half-full with batter. Get out your jam jars. You can use all one kind, or several different kinds of jam. It’s totally up to you. Use a teaspoon measure or a small-sized spoon from your silverware drawer to drop 1 teaspoon of jam into the center of each muffin. Hannah’s 3rd Note: I hope Mother never reads this recipe because I use one of the antique silver collector’s spoons she gave me to dish out the jam and drop it into the center of the muffin batter. Cover the jam with muffin batter until the muffin cups are ¾ full.   Bake at 400 degrees F. for approximately 20 minutes, or until the muffins are golden brown. Let the Jamboree Muffins cool in the pan for 10 minutes and then serve them with plenty of butter. They’re good warm and they’re good cold. They also reheat well in the microwave. Yield: 12 yummy muffins

The low-trust, family-oriented societies with weak intermediate organizations we have observed have all been characterized by a similar saddle-shaped distribution of enterprises. Taiwan, Hong Kong, Italy, and France have a host of smaller private firms that constitute the entrepreneurial core of their economies and a small number of very large, state-owned firms at the other end of the scale. In such societies, the state plays an important role in promoting large-scale enterprises that might not be spontaneously created by the private sector, albeit at some cost in efficiency. We might postulate then that as a general rule, any society with weak intermediate institutions and low trust outside the family will tend to have a similar distribution of firms in its economy. The Republic of Korea, however, presents an apparent anomaly that needs to be explained in order to preserve the validity of the larger argument. Korea is similar to Japan, Germany, and the United States insofar as it has very large corporations and a highly concentrated industrial structure. On the other hand, Korea is much closer to China than to Japan in terms of family structure. Families occupy a similarly important place in Korea as in China, and there are no Japanese-style mechanisms in Korean culture for bringing outsiders into family groups. Following the Chinese pattern, this should lead to small family businesses and difficulties in institutionalizing the corporate form of organization. The answer to this apparent paradox is the role of the Korean state, which deliberately promoted gigantic conglomerates as a development strategy in the 1960s and 1970s and overcame what would otherwise have been a cultural proclivity for the small- and medium-size enterprises typical of Taiwan. While the Koreans succeeded in creating large companies and zaibatsu in the manner of Japan, they have nonetheless encountered many Chinese-style difficulties in the nature of corporate governance, from management succession to relations on the shop floor. The Korean case shows, however, how a resolute and competent state can shape industrial structure and

There are other problems more closely related to the question of culture. The poor fit between large scale and Korea’s familistic tendencies has probably been a net drag on efficiency. The culture has slowed the introduction of professional managers in situations where, in contrast to small-scale Chinese businesses, they are desperately needed. Further, the relatively low-trust character of Korean culture does not allow Korean chaebol to exploit the same economies of scale and scope in their network organization as do the Japanese keiretsu. That is, the chaebol resembles a traditional American conglomerate more than a keiretsu network: it is burdened with a headquarters staff and a centralized decision-making apparatus for the chaebol as a whole. In the early days of Korean industrialization, there may have been some economic rationale to horizontal expansion of the chaebol into unfamiliar lines of business, since this was a means of bringing modern management techniques to a traditional economy. But as the economy matured, the logic behind linking companies in unrelated businesses with no obvious synergies became increasingly questionable. The chaebol’s scale may have given them certain advantages in raising capital and in cross-subsidizing businesses, but one would have to ask whether this represented a net advantage to the Korean economy once the agency and other costs of a centralized organization were deducted from the balance. (In any event, the bulk of chaebol financing has come from the government at administered interest rates.) Chaebol linkages may actually serve to hold back the more competitive member companies by embroiling them in the affairs of slow-growing partners. For example, of all the varied members of the Samsung conglomerate, only Samsung Electronics is a truly powerful global player. Yet that company has been caught up for several years in the group-wide management reorganization that began with the passing of the conglomerate’s leadership from Samsung’s founder to his son in the late 1980s.72 A different class of problems lies in the political and social realms. Wealth is considerably more concentrated in Korea than in Taiwan, and the tensions caused by disparities in wealth are evident in the uneasy history of Korean labor relations. While aggregate growth in the two countries has been similar over the past four decades, the average Taiwanese worker has a higher standard of living than his Korean counterpart. Government officials were not oblivious to the Taiwanese example, and beginning in about 1981 they began to reverse somewhat their previous emphasis on large-scale companies by reducing their subsidies and redirecting them to small- and medium-sized businesses. By this time, however, large corporations had become so entrenched in their market sectors that they became very difficult to dislodge. The culture itself, which might have preferred small family businesses if left to its own devices, had begun to change in subtle ways; as in Japan, a glamour now attached to working in the large business sector, guaranteed it a continuing inflow of Korea’s best and brightest young people.73

CREAM CHEESE FROSTING FOR RED VELVET SURPRISE CUPCAKES   4 ounces cream cheese (I used Philadelphia Brand in the rectangular silver package— half a package was 4 ounces) ¼ cup salted butter (½ stick, 2 ounces, pound) 1 teaspoon vanilla extract 2 cups powdered sugar (pack it down in the cup when you measure it) Place the cream cheese and the butter in a medium-size microwave-safe bowl. (I used a quart measuring cup.) Microwave on HIGH for 30 seconds. Stir. If you can stir the cream cheese and the butter smooth, take the bowl out and put it on the counter. If it’s still not soft enough to stir, microwave on HIGH in 20-second intervals until it is.   Add the vanilla extract to your bowl and stir that in. Add the powdered sugar, a half-cup at a time, stirring after each addition. Continue to add powdered sugar until the frosting is spreadable, not runny.

EASY FRUIT PIE   Preheat oven to 375 degrees F., rack in the middle position. Note from Delores: I got this recipe from Jenny Hester, a new nurse at Doc Knight’s hospital. Jenny just told me that her great-grandmother used to make it whenever the family came over for Sunday dinner. Hannah said it’s easy so I might actually try to make it some night for Doc. ¼ cup salted butter (½ stick, 2 ounces, pound) 1 cup whole milk 1 cup white (granulated) sugar 1 cup all-purpose flour (pack it down in the cup when you measure it) 1 and ½ teaspoons baking powder ½ teaspoon salt 1 can fruit pie filling (approximately 21 ounces by weight—3 to 3 and ½ cups, the kind that makes an 8-inch pie) Hannah’s 1st Note: This isn’t really a pie, and it isn’t really a cake even though you make it in a cake pan. It’s almost like a cobbler, but not quite. I have the recipe filed under “Dessert”. You can use any canned fruit pie filling you like. I might not bake it for company with blueberry pie filling. It tasted great, but didn’t look all that appetizing. If you love blueberry and want to try it, it might work to cover the top with sweetened whipped cream or Cool Whip before you serve it. I’ve tried this recipe with raspberry and peach . . . so far. I have the feeling that lemon pie filling would be yummy, but I haven’t gotten around to trying it yet. Maybe I’ll try it some night when Mike comes over after work. Even if it doesn’t turn out that well, he’ll eat it. Place the butter in a 9-inch by 13-inch cake pan and put it in the oven to melt. Meanwhile . . . Mix the milk, sugar, flour, baking powder and salt together in a medium-size bowl. This batter will be a little lumpy and that’s okay. Just like brownie batter, don’t over-mix it. Using oven mitts or potholders, remove the pan with the melted butter from the oven. Pour in the batter and tip the pan around to cover the whole bottom. Then set it on a cold stove burner. Spoon the pie filling over the stop of the batter, but DO NOT MIX IN. Just spoon it on as evenly as you can. (The batter will puff up around it in the oven and look gorgeous!) Bake the dessert at 375 degrees F., for 45 minutes to 1 hour, or until it turns golden brown and bubbly on top. To serve, cool slightly, dish into bowls, and top with sweetened whipped cream or vanilla ice cream. It really is yummy. Hannah’s 2nd Note: The dessert is best when it’s baked, cooled slightly, and served right away. Alternatively you can bake it earlier, cut pieces to put in microwave-safe bowls, and reheat it in the microwave before you put on the ice cream or sweetened whipped cream. Yield: Easy Fruit Pie will serve 6 if you don’t invite Mike and Norman for dinner. Note from Jenny: I’ve made this by adding ¼ cup cocoa powder and 1 teaspoon of vanilla to the batter. If I do this, I spoon a can of cherry pie filling over the top.

Once you get the hang of this, you should totally try to add some mass,” Becca said. “You could get really big. You can tell by the size of your elbows.” “My elbows?” “There’s no fat on the elbow,” she said, “so it’s a good way to assess bone structure, how big your body can get. I’ve got small-to-medium elbows, so I’m really limited.

My bed’s as big as a medium-sized apartment in New York City. And my erection is equal to a small.

1 tablespoon (6 g) ground black pepper 4 medium potatoes, quartered 1 small head cabbage, cut into bite-size pieces 1 large carrot, sliced into thick coins 1–2 tablespoons (15–30 ml) GFCF soy-free fish sauce Combine the first 5 ingredients in a large saucepan or stockpot. Cooked (uncovered) on medium-high heat until beef is tender. Simmer (covered) for about 3 hours. Add potatoes for the last 30 minutes. Add cabbage and carrot for the last 15 to 20 minutes. Add fish sauce to taste. (This is quite salty but does add to the taste.)

Saucy Chicken Strips   Time: 15 minutes Servings: 2   These chicken strips are so good you won’t miss the breading. You can eat them alone, with a side or on top of a salad or stirfry. Ingredients: 6 chicken breast strips 2 tbsp. peanut butter 1/4 tsp. cinnamon 1/8 tsp. nutmeg 1/2 tsp. curry 1/4 tsp. black pepper 1/4 tsp. chili powder (optional) 1/4 tsp. garlic powder 1 to 2 tbsp. water Sesame seeds (optional) How to Cook: Heat a stovetop griddle or grill to medium heat. Mix the sauce ingredients together in a medium-sized bowl. With a brush, brush the sauce onto the tops of the chicken breast strips. Put the strips sauce side down onto the griddle or grill. Then, brush the tops with more sauce. Continue to flip the chicken strips every couple of minutes, adding more sauce every time you flip. Cook the strips for about 7 minutes or until the chicken is thoroughly cooked and opaque when you cut into the middle. Sprinkle sesame seeds onto both sides of the strips. Serve these strips with a vegetable side dish or over a salad.

Spicy Mahi Mahi Fish Tacos with Roasted Corn Salsa 210 words SERVES: 4 FOR THE FISH 1 tablespoon fresh lime juice 1 tablespoon extra-virgin olive oil ½ teaspoon chili powder ¼ teaspoon cumin ½ teaspoon sea salt 1 pound mahi mahi, cod, or tilapia 1 tablespoon coconut oil 8 small corn tortillas 1 lime, cut into 8 wedges FOR THE ROASTED CORN SALSA 1 cob roasted corn, shaved ½ yellow onion, finely diced 1 large cucumber, peeled and finely diced ¼ teaspoon sea salt 2 tablespoons fresh lime juice 1 avocado, finely diced 1. In a medium mixing bowl, whisk together lime juice, olive oil, chili powder, cumin, and sea salt to form a marinade. 2. Cut the fish into bite-size pieces, add to the marinade, and toss well to coat. Cover with plastic wrap and place in refrigerator for 20 minutes. 3. Meanwhile, make the salsa: In a large bowl, combine the corn, onion, cucumber, sea salt, and lime juice. Gently fold in avocado. Set aside. 4. Heat the coconut oil in a medium sauté pan over medium. When the pan is hot, add the fish and cook for approximately 7 minutes, until firm and opaque. 5. Warm the tortillas in a microwave or, wrapped in foil, in a 350°F oven. Divide the cooked fish equally among the warmed tortillas, top with corn salsa and a squeeze of fresh lime, fold each tortilla over, and serve 2 on each plate, with wedges of lime on the side.

VANILLA CRACK Preheat oven to 350 degrees F., rack in the middle position. 1 box salted soda crackers. (I used Saltines) 2 sticks salted butter (1 cup, 8 ounces, ½ pound) 1 cup white (granulated) sugar 2 teaspoons vanilla extract ½ cup salted nut pieces Line a 10-inch by 15-inch cookie sheet with heavy-duty foil. If you have a jellyroll pan, that’s perfect. If you don’t, turn up the edges of the foil to form sides. Spray the foil with Pam or other nonstick cooking spray. (You want to be able to peel it off later, after the cookies harden.) Cover the pan completely with a single layer of soda crackers, salt side up. (You can break the crackers in pieces to make them fit if you have to.) Set the cracker-lined jellyroll pan or cookie sheet aside while you cook the topping. Combine the butter with the white sugar and vanilla in a heavy saucepan. Bring it to a full boil over medium high heat on the stovetop, stirring constantly. (A full boil will have breaking bubbles all over the surface of the pan.) Boil it for exactly five (5) minutes, stirring it constantly. If it sputters too much, you can reduce the heat. If it starts to lose the boil, you can increase the heat. Just don’t stop stirring. Pour the mixture over the soda crackers as evenly as you can. Hannah’s Note: I start by pouring the mixture in lines from top to bottom over the length of the pan. Then I turn it and pour more lines over the width of the pan. Once the whole pan is cross-hatched with the hot toffee mixture, I pour any that’s left where it’s needed. If it doesn’t cover the soda crackers completely, don’t worry—it’ll spread out quite a bit in the oven. Sprinkle the salted nut pieces over the top. Slide the pan into the oven and bake the cookies at 350 degrees F. for ten (10) minutes. Remove the pan from the oven and let it cool on a wire rack. When the cookies have thoroughly cooled, peel off the foil and break them into random-sized pieces.

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.

That’s why they pay me the medium-sized bucks.

Kimchi Jeon There are many different kinds of Korean pancakes using vegetables, seafood, or meat in Korean cuisine. We call this type of pancake "jeon." Among them, this kimchi pancake snack is one of the most popular Korean pancakes. Today, I want to share some secrets to make really tasty kimchi pancakes with you. When I was little, I used to visit an aunt's house and she made kimchi pancakes for me. I love kimchi pancakes, and her kimchi pancakes were the best ever. She gave me some tips about how to make good kimchi jeon. Some people asked me, why I call some Korean dishes "pancakes," even though they are not sweet, and not even close to the American pancakes that you might be imagining. Another word that could describe Korean pancakes is "fritter" - batter mixed with different kinds of ingredients: vegetables, seafood, meat, and so on. Yield: 1/2 Dozen 8-inch Pancakes Main Ingredients 1 Cup All Purpose Flour 1/3 Frying Mix (or 1/3 Cup All Purpose Flour) 1 Cup Well Fermented Kimchi 1/3 Cup Kimchi Broth 1/4 Cup Milk 1/3 Cup Water 1 Egg 1 1/2 tsp Sugar 1/8 Generous tsp Salt Directions Chop 1 cup of kimchi into 1-inch pieces. The most important tip for delicious kimchi pancakes is using well-fermented kimchi. Sour (old) kimchi works great too. When you cut kimchi on your cutting board, the cutting board will get stained. Here is a tip: Put some wax paper on top of your cutting board before cutting the kimchi. :) In a bowl, add 1 cup of all-purpose flour and 1/3 cup of frying mix. To make the pancakes a little crispier, I like to add some frying mix to the batter. However if you don't have the frying mix or don't want a crispy texture, you can use another 1/3 cup of flour instead. Add 1 1/2 tsp of sugar and a generous 1/8 tsp of salt into the bowl. Mix everything together. Adding some sugar is a secret ingredient from my aunt. Depending on how salty your kimchi is, you might need to adjust the amount of salt. Pour 1/4 cup of milk and 1/3 cup of water into the dried ingredients. Milk is another secret ingredient from her, but if you cannot eat milk or do not have it, you can use another 1/4 cup of water instead. Add 1 egg and 1/3 cup of kimchi broth. Several people have asked, "What is kimchi broth?" While the kimchi is fermenting in the jar, a liquid forms from the fermentation process of the napa cabbage. That is what I call kimchi broth. You can use it for other kimchi dishes such as Kimchi fried rice or kimchi soup, so don't throw away your valuable kimchi broth. It will give these dishes an extra burst of kimchi flavor. Before you add the kimchi to the batter, stir the batter until it doesn't have any chunks and gets a consistency like pancake batter. Add 1 cup of chopped kimchi into the batter. If you don't have enough kimchi broth, you can add a little more water and kimchi to get enough flavor. Mix thoroughly. Oh, it already looks delicious, even without frying. In a non-stick pan, add generous amount of oil. Heat the pan on medium-high. I said generous! =P According to your pan size, get 1 or 2 scoops of batter and pour it into the pan. It is important to spread the batter out thinly for crispy pancakes. ;) When the surface of the pancake starts to cook, flip it over. Pressing the pancake with a spatula helps the pancake fry better and makes it crispier. Occasionally flip the pancake, but not too often. When both sides of the pancakes are nicely brown and crispy, it is done. Again, it is a very simple and delicious dish. You should try this someday, especially if you love kimchi.

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.

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(Cortido) Makes 2 quarts 1 large cabbage, cored and shredded 1 cup carrots, grated 2 medium onions, quartered lengthwise and very finely sliced 1 tablespoon dried oregano ¼-½ teaspoon red pepper flakes 1 tablespoon sea salt 4 tablespoons whey (Whey and Cream Cheese) (if not available, use an additional 1 tablespoon salt) This delicious spicy condiment goes beautifully with Mexican and Latin American food of all types. It is traditionally made with pineapple vinegar but can also be prepared with whey and salt. Like traditional sauerkraut, cortido improves with age. In a large bowl mix cabbage with carrots, onions, oregano, red chile flakes, sea salt and whey. Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices. Place in 2 quart-sized, wide-mouth mason jars and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage. The top of the cabbage mixture should be at least 1 inch below the top of the jars. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. Variation: Traditional Cortido Omit salt and whey and use 4-6 cups pineapple vinegar. Mix all ingredients except pineapple vinegar together in a large bowl and pound lightly. Stuff cabbage loosely into 3 quart-sized, wide-mouth mason jars and add enough vinegar to cover the cabbage. The top of the cabbage mixture should be at least 1 inch below the top of the jars. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. Among all the vegetables that

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

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

Broccoli, Zucchini and Blue Cheese Soup Serves 6 Ingredients: 2 leeks, white part only, sliced 1 head broccoli, coarsely chopped 2 zucchinis, chopped 1 potato, chopped 2 cups vegetable broth 2 cups water 3 tbsp olive oil 3.5 oz blue cheese, crumbled 1/3 cup light cream Directions: Heat the oil in a large saucepan over medium heat. Sauté the leeks, stirring, for 5 minutes, or until soft. Add bite sized pieces of broccoli, zucchinis, potato, water, and broth and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 10 minutes, or until vegetables are just tender. Remove from heat and set aside for 5 minutes to cool slightly. Transfer soup to a blender. Add the cheese and blend in batches until smooth. Return to the saucepan and place over low heat. Add cream and stir to combine. Season with salt and pepper to taste.

Place the frozen hash browns in the bowl of a food processor. Use the steel blade, and process with an on-and-off motion until the potatoes are finely chopped. (If you don’t have a food processor, you don’t have to go out and buy one to make these. Just lay your frozen potatoes out on a cutting board in single layers, and chop them up into much smaller pieces with a chef’s knife.) Leave the potatoes in the food processor (or on the counter) while you… Crack the eggs into a large bowl and beat them with a fork or a wire whip until they’re fluffy. Stir in the grated onion (or the onion powder if you decided to use that), and the salt and pepper. Mix in the cracker crumbs. Let the mixture sit on the counter for at least two minutes to give the crumbs time to swell as they soak up the liquid. If you used a food processor, dump the potatoes on a cutting board. (If you used a chef’s knife, they’re already there.) Blot them with a paper towel to get rid of any moisture. Then add them to the mixture in the bowl, and stir them in. If the mixture in your bowl looks watery, add another Tablespoon of cracker crumbs to thicken it. Wait for the cracker crumbs to swell up, and then stir again. If it’s still too watery, add another Tablespoon of cracker crumbs. The resulting mixture should be thick, like cottage cheese. Place the ¼ stick of butter and the 1/8 cup of olive oil in a large nonstick frying pan. (This may be overkill, but I spray the frying pan with Pam or another nonstick cooking spray before I add the butter and olive oil.) Turn the burner on medium-high heat. Once the oil and butter are hot, use a quarter-cup measure to drop in the batter. Don’t try to get all of the batter out of the measuring cup. Your goal is to make 1/8 cup pancakes, and if you don’t scrape out the batter, that’s approximately what you’ll get. Keep the pancakes about two inches apart, and cover the bottom of the frying pan with them. Flatten them very slightly with a spatula so the potatoes spread out and don’t hump up in the middle. Fry the pancakes until they’re lightly browned on the bottom. That should take 2 to 3 minutes. You can tell by lifting one up with a spatula and peeking, but if it’s not brown and you have to do it again, choose another pancake to lift. Once the bottoms of the pancakes are brown, flip them over with your spatula and fry them another 2 to 3 minutes, or until the other side is brown. Lift out the pancakes and drain them on paper towels. Serve hot off the stove if you can, or keep the pancakes warm by placing them in a pan in a warm oven (the lowest temperature that your oven will go) in single layers between sheets of aluminum foil. Serve with your choice of sour cream, applesauce, cherry sauce, blueberry sauce, or apricot sauce. Yield: Approximately 24 small pancakes, depending on pancake size.

I mean seriously. My balls are so big that when you order french fries from McDonalds, you can choose one of four sizes: small, medium, large, and my balls.

THIS STUDY analyzed data on 2,332 middle-aged and older men, most in their mid-50s, who did not have diabetes or heart disease at the start of the study. Over a nearly 20-year period, 432 were diagnosed with diabetes. Overall, higher egg consumption correlated with lower risk for diabetes. Men who reported eating the most eggs, including individual eggs and those used in cooking - amounting, on average, to a little more than half of a medium-size egg a day - were 38 percent less likely to have developed diabetes than those who ate the least, about one medium egg a week. WHO MAY BE AFFECTED? Middle-aged and older men. More

Minneapolis is so successful at turning medium-size companies into giants because its most important resource never leaves the city: educated managers of every level, who can work at just about any company.

I actually think a lot of the future is in small data. Or what my friends at Bitsight call “Grande Data”, as in the Starbucks cup sizes—it’s neither Tall (short) nor Venti (large); it’s Grande (medium).

ORANGE, HONEY, AND THYME BISCUITS Hands-on: 23 min. Total: 36 min. Bake biscuits up to a day ahead, and keep in a sealed zip-top plastic bag. 2 ⁄ 3 cup nonfat buttermilk 2 tablespoons clover honey 2 teaspoons chopped fresh thyme 2 teaspoons grated orange rind 10 ounces spelt four (about 2 cups) 5 teaspoons baking powder 1 ⁄ 4 teaspoon kosher salt 1 5 1 ⁄ 2 tablespoons chilled butter, cut into small pieces cooking spray 1. Preheat oven to 425°. 2. Combine the frst 4 ingredients in a small bowl, stirring with a whisk. 3. Weigh or lightly spoon four into dry measuring cups; level with a knife. Combine four, baking powder, and salt in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk mixture to four mixture, stirring just until moist. Turn dough out onto a lightly foured surface; pat into a 7 1 ⁄ 2-inch square; cut into 12 rectangles. Place dough on a foil-lined baking sheet coated with cooking spray. Bake at 425° for 13 minutes or until lightly browned on edges and bottom. SErVES 12 (serving size: 1 biscuit) CalOriES 162; FaT 6.1g (sat 3.3g, mono 1.4g, poly 0.2g); prOTEiN 4g; CarB 22g; FiBEr 3g; CHOl 14mg; irON 1mg; SODiUM 330mg; CalC 61mg

SOFT-SCRAMBLED EGGS WITH ASPARAGUS Hands-on: 15 min. Total: 15 min. For perfect soft-scrambled eggs, cook slowly and stir often to form creamy curds (see page 176). Use the thinnest asparagus you can fnd so it will become crisp-tender with gentle heat. 18 large eggs, lightly beaten 1 ⁄ 3 cup whole milk 1 teaspoon salt 1 teaspoon freshly ground black pepper 3 tablespoons olive oil, divided 1 cup fnely chopped small asparagus 1 ⁄ 4 cup chopped fresh fat-leaf parsley 1. Combine frst 4 ingredients in a medium bowl, stirring with a whisk. 2. Heat a large nonstick skillet over medium heat. Add 2 tablespoons oil to pan; swirl to coat. Add eggs and asparagus to pan. Reduce heat to medium-low. Cook 8 minutes or until eggs are soft and begin to set, stirring frequently. Stir in parsley; drizzle with remaining 1 tablespoon oil. SErVES 12 (serving size: 1 ⁄ 3 cup) CalOriES 146; FaT 10.9g (sat 3g, mono 5.5g, poly 1.8g); prOTEiN 10g; CarB 2g FiBEr 0g; CHOl 280mg; irON 2mg; SODiUM 304mg; CalC 55mg

throughout the nation. These are medium-size watersheds, not the entire flow from the nation’s major rivers. One such watershed is that of the Platte River, a major tributary of the Missouri River. The most common herbicides used for growing

But Dovey was one of those people who traveled in a medium-size pod of tardiness on which others came to rely.

Jeanne continued to drive until she reached a small state park. She parked her car and walked over to a bench parallel to the lake. Jeanne stared out at the lake and thought about carving all of her ex-lovers names onto the large stones that sat in the grass and spending her entire life waiting for them to be eroded by the wind and the rain. In the park there were also children dropping medium sized rocks with both hands into a stream. They fell heavily into the water and sunk down with the sound of small giggles. The children shouted something to their mothers. Something like, “Look mom we’re skip- ping rocks!” The mothers didn’t look but they shouted something back like, “Wow good job honey!” The “wow” was drawn out long and slow, more pronounced than any of the other words in the sentence. The children seemed pleased with this response and continued to laugh and throw stones into the river. A woman sat on a bench across from Jeanne for an extended period of time, folding leaves in her hands like a nervous tick. The woman looked up from her hands and laughed. She looked back down at her hands and looked sad again. Jeanne felt the urge to ask the woman why she looked down at the leaves and felt sad. Maybe, Jeanne speculated, she felt sad for the leaves that were in pieces all around her. Maybe the woman felt sad for herself because she was sitting on a bench alone and feeling ner- vous. Perhaps the woman felt guilty because she was laughing while killing something. Jeanne watched the woman as she looked up at middle space and alternated her expression from smiling to sad. Jeanne thought about wanting to kiss the woman’s face when it looked sad. Jeanne wanted to catch her mouth right in the in-be- tween before she smiled. Jeanne wanted the kiss to be sad and slow but hopeful as children laughed and threw rocks with her ex-lovers names into the river. Jeanne sat on the bench in the park and did nothing. She could feel her heart beating inside of her left shoulder blade. Jeanne wanted to throw rocks into the river like a child and kiss. Jeanne thought, “Kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss kiss,” but she continued to sit. She didn’t throw rocks. She didn’t kiss anyone.

4 medium-sized beets, sliced ¼ inch thick (peeling is optional) ½ cup water ¼ cup dry white wine (Sauvignon Blanc is a good choice for this recipe) 1 cup milk 3 tbsp butter 3 tbsp all purpose

It is so easy to demonize free-market and the freedom to outsource and offshore because it is so much easier to see people being laid off in big bunches, which makes headlines, than to see them being hired in fives and tens by small and medium-sized companies, which rarely makes news.

Just the opposite appears to happen in the medium term, three to eight years. A stock that was rising over one multi-year stretch has slightly greater odds of falling in the next. A 1988 study by Fama and another economist, Kenneth R. French, documented this. They looked back over the price records of hundreds of stocks and grouped them into portfolios based on their size. They found that about 10 percent of a stock's performance in one eight-year period-that is, there was a small but measurable tendency for a stock doing well in one decade to do poorly in the next. The effect was weaker, but still statistically significant, at shorter time-scales of three to five years. Others have corroborated such findings.

Now it takes 150 people on a set to make a movie, so you have an enormous amount of equipment with an enormous number of resources, whereas in an electronic medium, it’s much easier. Eventually, you’ll be able to take a machine the size of a Betamax with a little camera and make a movie. You’ll get professional-quality equipment that is in the electronic mode to give us the quality we now get with film.