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

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.

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.

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.

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.

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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.

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.

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

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

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

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

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.

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.

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.

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.

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.

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.

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”.

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.

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.

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

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.

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.

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?

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.

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’.

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

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.

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!

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 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.

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.

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.

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.