Menu For Today Quotes

Dear Diary, Today I tried not to think about Mr. Knightly. I tried not to think about him when I discussed the menu with Cook... I tried not to think about him in the garden where I thrice plucked the petals off a daisy to acertain his feelings for Harriet. I don't think we should keep daisies in the garden, they really are a drab little flower. And I tried not to think about him when I went to bed, but something had to be done.

Our special for today is pork bone stew,” the manager said. “Pork bone stew sounds excellent,” I said. “Rayyel could use a spine.” “Is heartless shrew on the menu?” Rai asked without batting an eye.

Oh, Penny. He must truly love you," Emma said. "Ash and Chase ate the sham. Gabriel made more." Penny couldn't believe it. He must have arranged the menu. Of course, he would have done so days ago, well before their argument today. Nevertheless, she was touched by the gesture. He truly had planned this evening for her, down to the last detail.

It’s a long shot, but this baby is pretty cool.” He pushed the button that brought up the menu. “I need to run a search.” “Of course, master,” the computer said with an inviting smile. “Which pornographic material should I seek out today?” Dante grinned. “Really? You can do that?” He felt Meg’s stare. “Nothing like that.

Today I say am an addict. A respectable addict, of course. Not like the desperate addicts who have cashed in their mortgage... After all, my drug is cheap, the cheapest of all drugs, and therefore the most pernicious... And my drug is everywhere I look: in the drive-through gas station's convenience store, in the supermarket, on the lusciously displayed menu of an exclusive restaurant.

today the menu is Kung Fu Chicken. And it’s ALL YOU CAN EAT, BABY.

Eating in our time has gotten complicated — needlessly so, in my opinion. I will get to the “needlessly” part in a moment, but consider first the complexity that now attends this most basic of creaturely activities. Most of us have come to rely on experts of one kind or another to tell us how to eat — doctors and diet books, media accounts of the latest findings in nutritional science, government advisories and food pyramids, the proliferating health claims on food packages. We may not always heed these experts’ advice, but their voices are in our heads every time we order from a menu or wheel down the aisle in the supermarket. Also in our heads today resides an astonishing amount of biochemistry. How odd is it that everybody now has at least a passing acquaintance with words like “antioxidant,” “saturated fat,” “omega-3 fatty acids,” “carbohydrates,” “polyphenols,” “folic acid,” “gluten,” and “probiotics”? It’s gotten to the point where we don’t see foods anymore but instead look right through them to the nutrients (good and bad) they contain, and of course to the calories — all these invisible qualities in our food that, properly understood, supposedly hold the secret to eating well.

Finally, I would hug 2004 Jen, understanding that discipleship is a journey, and each stage is a necessary precursor to the following one. God was right in Proverbs: our light is the dimmest at the beginning of salvation, but it grows brighter and brighter as we go. There is no wasted scene, no futile season. God gives us what we can handle, when we can handle it. We are drawn more and more deeply into the knowledge of Jesus. A baby can’t handle a steak before she has teeth. The steak will come, but for today milk is on the menu. That’s not an insult; it’s biology. The baby will get there. Be patient. Do the best with what you know. When you know more, adjust the trajectory.

1 SHA’BAN Did you know that 6 month prior to Ramadan the Sahaba’s used to make du’a to Allah that He would let them reach Ramadan. After Ramadan they used to make du’a for 6 month that Allah would accept their fasting and good deeds. Today is the first day of Sha’ban and Ramadan is not too far off. You might be wondering where the time has gone, and might feel a bit overwhelmed or even afraid of the long hours of fasting. You might also be asking yourself, “what have I done so far to prepare myself for this blessed month?” Many times we focus too much on the aspect of planning our meals for this month, but Ramadan is not the month of cooking, it is the month when the Quran was sent down, a month of worship. So let’s put the menu planning on the side, and prioritize on how we can prepare our hearts for this glorious month. Something you can start right now is to follow the Sahaba’s example and make that same du’a until we reach Ramadan. “Allahumma Balighna Ramadan” “Oh Allah let us reach Ramadan

I plucked a creased note from the table. Eight weeks ago, Curran, the Beast Lord of Atlanta, the lord and master of fifteen hundred shapeshifters, and my own personal psycho, had sat in the kitchen of my apartment in Atlanta and written out a menu on this piece of paper. I’d lost a bet to him, and according to the terms of our wager, I owed him one naked dinner. He’d added a disclaimer explaining that he’d settle for my wearing a bra and panties, since he wasn’t a complete beast—an assertion very open to debate. He’d set a date, November 15, which was today. I knew this because I had checked the calendar three times already.

You see I'm wearing the tie," said Bingo. "It suits you beautiful," said the girl. Personally, if anyone had told me that a tie like that suited me, I should have risen and struck them on the mazzard, regardless of their age and sex; but poor old Bingo simply got all flustered with gratification, and smirked in the most gruesome manner. "Well, what's it going to be today?" asked the girl, introducing the business touch into the conversation. Bingo studied the menu devoutly. "I'll have a cup of cocoa, cold veal and ham pie, slice of fruit cake, and a macaroon. Same for you, Bertie?" I gazed at the man, revolted. That he could have been a pal of mine all these years and think me capable of insulting the old tum with this sort of stuff cut me to the quick. "Or how about a bit of hot steak-pudding, with a sparkling limado to wash it down?" said Bingo. You know, the way love can change a fellow is really frightful to contemplate. This chappie before me, who spoke in that absolutely careless way of macaroons and limado, was the man I had seen in happier days telling the head-waiter at Claridge's exactly how he wanted the chef to prepare the sole frite au gourmet au champignons, and saying he would jolly well sling it back if it wasn't just right. Ghastly! Ghastly! A roll and butter and a small coffee seemed the only things on the list that hadn't been specially prepared by the nastier-minded members of the Borgia family for people they had a particular grudge against, so I chose them, and Mabel hopped it.

I dial her mum's number, then sit down cross-legged, facing the wall. When she comes on the line, she sounds uncertain, hesitant. 'Hey! Guess where I am?' I ask, my voice loud with false cheer. 'Rami told me. The Wellesly Hospital in Worthing. What's it like?' 'For a loony-bin it's actually quite decent,' I reply. 'I don't have Sky or an en-suite, and the menu isn't exactly à la carte, but you know...' I tail off. There is a silence. 'Do you have your own room?' Jenna asks, 'Oh yeah, yeah. I have a lovely view of the sea between the bars of my window.' She doesn't laugh. 'Have you started' -there is a pause as she searches for the right word -'threatment?' 'Yeah, yeah. We had group therapy today. Tomorrow we'll probably have art therapy - maybe I'll draw you a hourse and a garden. I know, perhaps they'll teach us to make baskets! Isn't that why they call us basket cases?' 'Flynn, stop,' Jennah softly implores. 'And we'll probably have music therapy the day after. Maybe I'll get to play the tambourine. Or the triangle. I've always wanted to play the triangle!' 'Flynn-' 'No, I'm serious! I'll ask for some manuscript paper and see if I can write a composition for tambourine and triangle. Then I can post if off to you to hand in for my next composition assignment.' 'Flynn, listen-' 'Hold on, hold on! I'm making a note to myself now: Find fellow insane musician and start composing the Flynn Laukonen Sonata for Tambourine and Triangle.' 'Flynn-' 'And then, when they let me out, if they ever let me out, perhaps you could pull a few strigns and organize for me and my tambourine buddy to give a recital. I'm not sure where though -how about the subway at Marble Arch tube? Nice and central, good acoustics-' 'What are the other people like?' Jennah cuts in, an edge to her voice. I notice she doesn't use the word patients. Clever Jennah. For a moment there you almost made me forget I was locked up in a mental institution. 'Round the bend, just like me,' I reply. 'I'm in excellent company. We'll be swapping suicide tips in no time at all!' I give a harsh laugh.

The menu Kroc used to take McDonald’s national was similarly minimalist, with exactly three food items—Pure Beef Hamburger, fifteen cents; Tempting Cheeseburger, nineteen cents; Golden French Fries, ten cents. He aimed to make his burger construction line as standardized and closely measured as the Crystal Palace, decreeing, among other things, that McDonald’s burger patties must weigh 1.6 ounces and measure 3.875 inches in diameter. Don’t like a quarter ounce of onions on your burger? Too bad, just scrape ’em off—custom orders slow things down, and speed was the whole point. That’s why they call it fast food. Then Burger King countered with “Have it your way” in the ’80s, and to compete, McDonald’s started broadening its menu and allowing for special orders. Today, the average McDonald’s menu has more than a hundred items, and special orders are commonplace. But customers never changed their expectations of miraculously instantaneous service to match the vastly more complicated menu crew members are working with. So a lot of people who’ve experienced the magic of getting a Big Mac seconds after ordering it seem to believe there’s some Star Trek machine in the back that zaps food into existence from nothing. At least, that’s the only reason I can think of that customers like this lady get so mad when their special orders take an extra minute or two.

Real burrata is a creation of arresting beauty- white and unblemished on the surface, with a swollen belly and a pleated top. The outer skin should be taut and resistant, while the center should give ever so slightly with gentle prodding. Look at the seam on top: As with mozzarella, it should be rough, imperfect, the sign of human hands at work. Cut into the bulge, and the deposit of fresh cream and mozzarella morsels seems to exhale across the plate. The richness of the cream- burrata comes from burro, the Italian word for "butter"- coats the mouth, the morsels of mozzarella detonate one by one like little depth charges, and the entire package pulses with a gentle current of acidity. The brothers, of course, like to put their own spin on burrata. Sometimes that means mixing cubes of fresh mango into its heart. Or Spanish anchovies. Even caviar. Today, Paolo sends me next door to a vegetable stand to buy wild arugula, which he chops and combines with olives and chunks of tuna and stirs into the liquid heart of the burrata, so that each bite registers in waves: sharp, salty, fishy, creamy. It doesn't move me the same way the pure stuff does, but if I lived on a daily diet of burrata, as so many Dicecca customers do, I'd probably welcome a little surprise in the package from time to time. While the Diceccas experiment with what they can put into burrata, the rest of the world rushes to find the next food to put it onto. Don't believe me? According to Yelp, 1,800 restaurants in New York currently serve burrata. In Barcelona, more than 500 businesses have added it to the menu. Burrata burgers, burrata pizza, burrata mac and cheese. Burrata avocado toasts. Burrata kale salads. It's the perfect food for the globalized palate: neutral enough to fit into anything, delicious enough to improve anything.

I’ve put down half a pitcher of water by the time she comes to take my order. She fills another pitcher and sets it in front of me, standing with her pen in her hand, distracted, waiting for me to order. It’s early afternoon and well north of 100 degrees. Perusing the menu, I comment on the heat. “Man, it’s hot out there.” Setting her order pad down on the counter, crossing her arms, tapping the back of her pen against her lower lip, she looks out the window at my bike leaning there. Her eyes drift to mine with that look women can give men. You know the look, the one that says, “I’m wondering if you’re trying to act dumb, or if you really might be that dumb.” Not necessarily mean, just curious. I smile sheepishly beneath the pressure of the question behind her look. Every man reading these words knows exactly what I’m talking about here. You get the look, so you know you’ve said or done something really stupid, but you don’t have a clue what it is you’ve done or said that is so outrageously idiotic. Which just makes it worse. She sees all this wash across my face, and a small smile plays at the corners of her face. Still tapping the pen against her lower lip, she brings her elbows down to rest on the bar, leaning in a little closer to me, as if letting me in on her secret. “Honey, it’s June. It’s the hottest month in the Sonoran Desert.” Pausing, she looks again at my bicycle leaning against her window. “You’re riding a bicycle across the black asphalt in the hottest desert in the hottest month.” She pauses there, looking into my eyes, raising one eyebrow, letting me know a question is coming. “What, exactly, did you expect?” Hmmm. Good point. I might have heard those words whispered to me by the desert itself earlier today. “Right,” I say, closing the menu and handing it to her, keeping my eyes on hers. “I’ll take the burger.” We smile at each other as she takes the menu.

First of all, she was uncertain how to read the statement. Did Harry actually mean what he said, or was there another underlying message? Did he mean “Wow, you are so completely unattractive, no other man could possibly be interested in you, so I’ll take advantage of you by pretending to desire you. And maybe I’ll get lucky and get laid while having a big laugh at your expense?” Or did he mean “I’ll tell you this to make you feel better because, even though it’s not completely true, you don’t repulse me, and if we do end up having sex, I’ll just make sure all the lights are off.” “Look, Allie, I didn’t mean to freak you out or anything,” Harry said. “I mean, by saying what I said back in the car . . .” Alessandra realized that she had blindly followed him and they were standing on one of the lines, waiting to order their daily indigestion. She had been staring sightlessly up at the menu. “It’s just . . . You wanted honesty,” he continued, “and I . . .” He shrugged. “I took it a little too far, as usual. Some things probably just shouldn’t be said.” “I don’t know how to do this,” Alessandra admitted. “Talking to men was easy when I was beautiful. But now . . .” Harry was looking at her, studying her very naked, very plain face, his dark brown eyes so intense. It was as if the crowd around them had ceased to exist, as if they were the only two people standing in that fast-food lobby. He touched her hair, pushing a limp lock back behind her ear. “The haircut really sucks,” he told her. She closed her eyes. “Yes, I believe you mentioned that once already today.” “But it’s just hair.” “Spoken by the reigning king of bad hair days.” She reached up and took off his baseball cap. His hair, as usual, was standing up in all directions. He shrugged. “Maybe we should just get matching Mohawks.” Alessandra had to laugh. He touched her again, his fingers warm and slightly rough against her cheek. “You’re still beautiful,” he said softly.

What is WordPress? WordPress is an online, open source website creation tool written in PHP. But in non-geek speak, it’s probably the easiest and most powerful blogging and website content management system (or CMS) in existence today. Many famous blogs, news outlets, music sites, Fortune 500 companies and celebrities are using WordPress. WordPress is web software you can use to create a beautiful website, blog, or app. We like to say that WordPress is both free and priceless at the same time. There are thousands of plugins and themes available to transform your site into almost anything you can imagine. WordPress started in 2003 with a single bit of code to enhance the typography of everyday writing and with fewer users than you can count on your fingers and toes. Since then it has grown to be the largest self-hosted blogging tool in the world, used on millions of sites and seen by tens of millions of people every day. You can download and install a software script called WordPress from wordpress.org. To do this you need a web host who meets the minimum requirements and a little time. WordPress is completely customizable and can be used for almost anything. There is also a servicecalled WordPress.com. WordPress users may install and switch between different themes. Themes allow users to change the look and functionality of a WordPress website and they can be installed without altering the content or health of the site. Every WordPress website requires at least one theme to be present and every theme should be designed using WordPress standards with structured PHP, valid HTML and Cascading Style Sheets (CSS). Themes: WordPress is definitely the world’s most popular CMS. The script is in its roots more of a blog than a typical CMS. For a while now it’s been modernized and it got thousands of plugins, what made it more CMS-like. WordPress does not require PHP nor HTML knowledge unlinke Drupal, Joomla or Typo3. A preinstalled plugin and template function allows them to be installed very easily. All you need to do is to choose a plugin or a template and click on it to install. It’s good choice for beginners. Plugins: WordPress’s plugin architecture allows users to extend the features and functionality of a website or blog. WordPress has over 40,501 plugins available. Each of which offers custom functions and features enabling users to tailor their sites to their specific needs. WordPress menu management has extended functionalities that can be modified to include categories, pages, etc. If you like this post then please share and like this post. To learn more About website design in wordpress You can visit @ tririd.com Call us @ 8980010210

We wandered the entire length of the street market, stopping to buy the provisions I needed for the lunch dish I wanted to prepare to initiate l'Inglese into the real art of Sicilian cuisine. I took l'Inglese around the best stalls, teaching him how to choose produce, livestock, game, fish, and meat of the highest quality for his dishes. Together we circled among the vegetable sellers, who were praising their heaps of artichokes, zucchini still bearing their yellow flowers, spikes of asparagus, purple-tinged cauliflowers, oyster mushrooms, and vine tomatoes with their customary cries: "Carciofi fresci." "Funghi belli." "Tutto economico." I squeezed and pinched, sniffed, and weighed things in my hands, and having agreed on the goods I would then barter on the price. The stallholders were used to me, but they had never known me to be accompanied by a man. Wild strawberries, cherries, oranges and lemons, quinces and melons were all subject to my scrutiny. The olive sellers, standing behind their huge basins containing all varieties of olives in brine, oil, or vinegar, called out to me: "Hey, Rosa, who's your friend?" We made our way to the meat vendors, where rabbits fresh from the fields, huge sides of beef, whole pigs and sheep were hung up on hooks, and offal and tripe were spread out on marble slabs. I selected some chicken livers, which were wrapped in paper and handed to l'Inglese to carry. I had never had a man to carry my shopping before; it made me feel special. We passed the stalls where whole tuna fish, sardines and oysters, whitebait and octopus were spread out, reflecting the abundant sea surrounding our island. Fish was not on the menu today, but nevertheless I wanted to show l'Inglese where to find the finest tuna, the freshest shrimps, and the most succulent swordfish in the whole market.

Today's offerings include grilled tuna in a soy wasabi marinade, and a pan-roasted squab with curried apricot chutney, neither typical bistro fare. It makes me think wistfully of compound butters and pestos of fresh herbs and toasted nuts, of mushrooms and lardons, eggs and roast chicken, none of which appear anywhere on the menu. I order myself an appetizer portion of mussels and a side of frites to start and a green salad. After an extended cross examination of the waiter, Enid orders a beet and goat cheese salad and the veal chop with Roquefort butter.

The grilled calamari and spinach antipasto has been a mainstay since we opened, so paying a premium to keep it on the menu is a no-brainer, providing the quality is sufficiently high. I get one of the line guys to pull the lunch menus and type a new one that I dictate while pulling stuff from the walk-in and freezer. Today, our prix fixe menu will feature cucina poverta: polpettone alla napoletana, an Italian meat loaf; pappa al pomodoro; a ragout with sausages and peppers; and braciole (providing Rob, the meat guy, comes through in time). When the meat still has not shown up by ten I'm on the phone yelling at some hapless office person, although it's just about hopeless, because, unless the meat shows up in the next five minutes, there will not be enough time to make the braciole. To cover for the fact that we were only able to buy fifteen pounds of calamari from Dean and Deluca (at an exorbitant price), Tony and I devise an additional antipasto, a ricotta and Pecorino torta flavored with hot pepper and prosciutto.

Vengeance is on the menu today,

failed, close up shop. They had considered employing several growth hacks to drive more adoption. For example, they thought about requiring people to whom users sent photos to also sign up for the app in order to download the photos. But they decided against that because they were afraid it would annoy people. But remember that growth hacking involves more than picking from a menu of hacks; it is, rather, a process of continuous experimentation to ensure that those hacks are achieving the desired results. If they were truly practicing growth hacking, they would have run a test to determine whether or not their assumption was true. Instead

Farfar had the Wii already fired up when I stepped out of the bathroom from my shower, the menu music from Mario Kart blaring from the living room TV. Koopa---the cat, not the character---was curled up on Farfar's lap in his spot at the end of the couch. One hand held his beer on top of his stomach, the other ran through Koopa's gray fur, both of their eyes closed in bliss. I sank into the other end of the couch and grabbed my controller. "All cleaned up and ready for your whooping?" he asked, pronouncing it, like always, with long OOs, like the crane. He raised his beer to his lips with his eyes still closed. This was probably number two already. "Not tonight, old man. I'm in the zone, and you're looking tired." His eyes were open then, a smirk on his face, and he produced his special blue remote---the best Lillajul gifts I'd ever gotten him---from the cushion beside him. "Do you need to ease in with Mushroom Gorge, or are you ready to play for real?" "I'm ready for any course you want," I said, smirking back. He just chuckled---without the jollity he gave the guys outside C of C, I noticed---went straight to Rainbow Road, and promptly destroyed me. Afterward, sinking back into the couch with a third beer and a number of victories under his belt, he let out a long sigh. "You did good today, Gubben." I smiled. "I'm picking a new character.

person anywhere in Europe would have had a solid grounding in the classics. Certainly the coiner of addict did. Is it an exaggeration to say that Latin and Greek were known quantities in households with more books than a lone family bible? Probably, but if a member of such a household completed any kind of undergraduate or postgraduate work, there would have been significant accumulated exposure to the classical languages, and the cultures they represented, and their stories, their myths and their legends. Obviously old Gabriel Fallopius knew all that stuff. Certainly Friedrich Sertürner knew all about the Greek god of dreams. (And was probably ready to argue for forty-five minutes why it was indeed dreams, not sleep.) In the eighteenth and nineteenth centuries, anyone educated in Germany as a pharmacist would have known that kind of thing. Which meant Felix Hoffmann did, too. So why did he call it heroin? Even before I learned it was so, I always vaguely assumed ‘hero’ was ancient Greek. It just sounded right. I further vaguely assumed even in modern times the word might signify something complicated, central and still marginally relevant in today’s Greek heritage. Naively I assumed I was proved right, the first time I came to New York, in 1974. I ate in Greek diners with grand and legacy-heavy names like Parthenon and Acropolis, and from Greek corner delis, some of which had no name at all, but every single establishment had ‘hero sandwiches’ on the menu. This was partly simple respect for tradition, I thought, like the blue-and-white take-away coffee cups, and also perhaps a cultural imperative, a ritual genuflection, but probably most of all marketing, as if to say, eat this mighty meal and you too could be a legend celebrated for millennia. Like Wheaties, the breakfast of champions. But no. ‘Hero’ was a simple phonetic spelling in English of the Greek word ‘gyro’. It was how New Yorkers said it. A hero sandwich was a gyro sandwich, filled with street-meat thinly carved from a large wad that rotated slowly against a source of heat. Like the kebab shops we got in Britain a few years later. Central to modern culture, perhaps, but not to ancient heritage. Even

She chats about frying up pork chops and sunny-side up eggs over white rice with brown gravy. "Sounds bloody delicious. That would make a great menu special for today." Callum says as he stands at the far end of the meal table to crack endless eggs into a giant metal bowl. When he's done, I'll scramble them in a huge wok along with some bacon, peas, carrots, and white rice to make our signature fried rice.

you’ll just be another member of the town. Trust me, I know it sucks. I’ve been the center of the gossip more than once. I even left town to get away, but it follows you. Now, let’s eat and scout dates.” I laugh and look at the menu. Lots of Southern good-old diner food. “How you girls doing today?” A woman in her forties with curly golden-blond, shoulder-length hair and rectangle black-rimmed glasses comes over. She’s smiling as she looks at Sage and then me. “Hey, Jo, how are you?” Sage asks the

The higher you rise, the greater your desire for becoming loved and admired.” “Humility is not thinking less of yourself, it’s thinking of yourself less.” “Remember to be yourself; you don’t need anyone’s approval or appreciation otherwise.” “Some people are so busy looking in the mirror they forget to look at what is around them.” “What comes around goes around and more often than not comes right back at you.” “Good karma will always come back to those who give off positive energy and spread kindness and love. The only person that can truly make a difference in your life is you – start by becoming aware of when narcissism rears its ugly head. “If you do good, you will be rewarded. If you do bad, you will suffer the consequences. That’s what karma is all about.” “Karma has no deadline; be aware that your actions today will always come back to haunt you tomorrow.” “The universe always pays back; you cannot escape from the effects of Karma!” “Good karma requires no explanation and bad karma requires no excuse.” “Karma has a way of returning your secrets in unexpected ways. Be careful who knows them and how they’re shared… or not shared at all!” Selfishness brings misery, whereas kindness brings joy and peace built upon a strong foundation of karma that eventually leads to success.” “In life, we reap what we have sown so it’s best to sow good deeds so one can reap their sweet rewards later on in life through karmic justice!” “Karma has no menu; you get served what you deserve.” “The universe is not punishing you; it’s teaching you.” “Be careful with your words. Once they are said, they can be only forgiven, not forgotten.” “Everything that happens to us happens for a reason and the only viable response we can give is to learn from it and move on.” “By hating someone else, we set ourselves up as judge; we take upon ourselves the powers of Karma: to reward or punish with justice.” “No matter how much suffering you go through, you will never earn the right to be cruel.” If life gives you lemons and all that jazz remember one thing: Everything eventually becomes something else and nobody ever truly knows what the future holds. “Karma is a powerful force that doesn’t forget anyone who has wronged or hurt you.” “You will reap what you sow and what goes around comes around in due time.” “One day the pain and suffering you caused others will come back to you tenfold” “Put kindness out into the world and it will come back to reward you in unexpected ways.

Plan B/Second Citizenship Without going into a long and boring economic analysis, first world countries have a sundry amount of structural problems that may make living and working in them no longer tenable.  And while it may be a tedious chore on par with creating a will or doing your taxes, it would pay for every man today to diversify into another country. This can be in the form of attaining a second citizenship, gaining permanent residency in another country, or simply having a piece of property overseas.  But the larger point is to be able to survive and maintain your standard of living in the case your home country collapses or simply becomes too hostile.  People will mock and scoff at this, thinking you're crazy.  And hopefully they're right.  Hopefully, you're just a crazy libertarian who reads too many economic reports and you're overly pessimistic.  But keep in mind these are the same people who said “housing only goes up” and that “dotcoms are the future” and that “any degree is a good degree” and “inflation is transitory.”  They are also the same people who said, “the Titanic can't sink!” and foolishly think their marriages will last until “death do them part.”  Be wise.  Invest the time in building a metaphorical life raft just in case the Titanic does sink.  You don't have to mention it to people, and to avoid ridicule you shouldn't.  But quietly investigate your genealogy, find out if you can get citizenship elsewhere, travel overseas, and make sure you have a sovereign life raft.

Despite all the opinions churchless (and churched) people offer about musical styles, architecture, sound systems, creativity, intellectualism, and the menu of programs provided by churches, none of these is the main attraction. These elements are nice sideshows, but people don’t come to church for the carnival rides. They come to meet God. People complain about the uncomfortable seats and stale popcorn when center stage is empty of the main event.

CUSTOMER: I thought Dylan Thomas died while he was at a bar in New York. BARISTA: We like to think that if he was alive today he’d choose to die at Starbucks, enjoying the Starbucks Evenings menu.

The three ladies perused the menu. Muriel let out a sigh. "I don't like it when they give too much detail about the meat," she said, "It says here the roast pork is made from Gloucester Old Spot pigs that were raised at Tyler's Green Farm. I've been there and can picture the little piglets running around. It's put me off ordering that." "And the beef," Diana told her, not looking up, "They're serving Daisy. She had a happy life on the farm until an unfortunate accident with the combine harvester led to her being something delicious on your plate today." "Oh God," Muriel replied, "I think I'll have the spinach quiche.

So what? Today is a new day.” Czar grinned. “And I need to go to Lululemon.” “See, now we’re on the same page. I’m hungry as hell.” Biggie rubbed his stomach. “What’s the name again? I wanna look at the menu.” “Nigga, it’s not a fucking restaurant with yo hungry ass. It’s a clothing store. I need to pick some shit up for LB.” “Man, can we stop and get something to eat? I’m hungry as hell.

Staff meal." The words are sweet relief, and I untie the apron Roberto gave me, hanging it up on the hook by the entrance. Sure, I ate here last night. But there were so many things on the menu I didn't order. The open-faced duck confit sandwich with red wine aioli, the almond-crusted salmon with zucchini puree, tempura vegetables, chipotle oil. I wonder how this works, if we get to choose whatever we want. Or maybe it's some new creation, some experimental dish that Chef tries out on the staff before adding it to the menu. To think that I might try one of her dishes before anyone else is all the reward I need for today's scrubbing, for the hot water that has splashed all over me throughout the day. What I find instead is a sheet tray of charred burger patties, most of them covered in toxic-yellow American cheese. There's another sheet tray with toasted buns and matchstick fries. Morris and Boris are leaning against the coffee station, taking huge bites in sync. I try to hide my disappointment, follow Elias's lead and grab a plate. I'm shocked that some people are eating it just like that, munching down as quickly as possible without bothering with the condiments. I'm starving too, but it's crazy to me that Chef Elise's food is at their fingertips and everyone's just letting it sit there. There's a whole line of deli containers right in front of us, and I can't even tell what's in them, but the mere thought is making my mouth water. Whispering so that no one can laugh and/or yell at me, I ask Elias if it's cool to use some of the mise to spruce up the burger. He shrugs. "Do your thing." It mellows the disappointment a little: pickled red jalapeños, cilantro aioli, Thai slaw.

As I have said before, the bishops talked about sharing with the poor, but they fail to set an example by their own actions. They meet in the best hotels in Washington and enjoy the best meals. They even hold one of their meetings in Chicago's luxurious Palmer House. How can they justify that? Why don't they meet at a seminary and dine on a seminary menu? Why don't' they give up the luxury of private baths, king-sized beds, expensive liquor, and suites with the best air conditioning? Their actions are so inconsistent with their words that they have lost a tremendous amount of prestige.

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In one way or another, we've all experienced this kind of over-competence. You're overcompetent in your job when you could do it with your eyes closed, when you already know what the day will bring, or when you're no longer experiencing an expansion in your skills or sense of possibility. You're overcompetent in your marriage when you know precisely what your wife's opinion about the move will be, or when you may as well order your husband's dinner for him because you know what he's going to want from the menu. It happens in families when you can predict exactly how the conversation will go around the Thanksgiving table ("Please don't get Uncle Lou started on politics!"). It happens to you as a parent when you ask your teenager, "How was school today?" without looking up from your phone, and he response, "Fine" without looking up from his. There is no challenge or joy or discovery when everything is reduced to routine, when every aspect of life has been staked out and subdivided, as bland and predictable, perhaps even as comfortable, as a Sunbelt suburb.

It seemed to me a shame—as though the flight deck were telling its charges that there was nothing much to get excited about anymore: today’s transit was much like yesterday’s, or last week’s, and the crossing of what had become called “the pond” 3 (the terminology demoting the great ocean to a body of water almost without significance) would invariably be much as was generally expected at this time of year. Ho-hum, in other words. And we passengers scarcely noticed. Having made good our nest of books and blankets, having made obligatory noises of good cheer to our stranger-neighbor, having glanced at the menu and wondered idly if it was too early to order a drink, we settled down and barely noticed a takeoff that would perhaps have enthralled us twenty years before.

As the milky early morning sun slips in through her kitchen windows, Cosima plucks the blossoms off her yellow squash and begins to make her way through today's menu: courgette blossom and artichoke pizza, wild mushroom and tomato bruschetta, lemon and pistachio cake, vanilla and orange oil cannoli, espresso and hazelnut tart... And into each bowl she sprinkles a generous pinch of paternal love, protection, and devotion.

There isn't a menu, only a few daily specials. You might get some molecular gastronomy or classic French food or meatloaf and mashed potatoes, but it's always amazing." "Today they have family-style broasted chicken. The best in the state," Doug said. "Broasted?" "Fried, but under pressure. I don't really know what magic happens, but its extra juicy and crunchy.

Today there are some worship artists doing well, but when you buy their latest album you don’t expect any difference from the previous three. This doesn’t seem to do justice to the awesome creative power of almighty God. Serving up the same old, same old is never on the menu for God.

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Anything good on the trucks?" "Some beautiful lake salmon, fresh asparagus, and new potatoes." "New enough their skin is peeling?" "Yes." "I know what we're going to do today!" Lou felt the excitement surge. This was why she loved cooking: getting amazing fresh ingredients and making something extraordinary. Luella's traditional French menu didn't leave much room for creativity, so the daily special had become Lou's canvas, where she was limited only by her imagination and whims. "We'll keep it a simple spring dinner. Roast the potatoes in butter, salt, and pepper. Maybe some thyme or tarragon, too. We'll top the salmon fillets with hollandaise and roast the asparagus.

If shared rides and driverless vehicles give suburban residents all the benefits of private vehicle ownership with fewer of the costs or disadvantages, it could encourage further sprawl. Meanwhile, within cities, shared rides run the risk of shifting millions of commuters not only from private to shared cars, but also from public transportation into the backseat of one of the growing menu of TNC options. Critically, these technologies depend on smooth and free-flowing roads the same way that private cars today do. We need to think comprehensively to expand access to shared rides while similarly increasing transit and reducing the footprint of those shared vehicles on the street. New technologies must be integrated into an urban plan that seeks to increase the use of transit, riding bikes, and walking while reducing the number and danger of vehicles on the road.

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Those paid only $1 for their lie (and hence needed to reduce their dissonance about what they had told their peer) rated the task as relatively enjoyable.V This process can be seen in numerous areas of everyday life. People who freely choose an occupation that offers low pay for difficult work (think of schoolteachers) or uncertain rewards in a field where talent is no guarantee of success (think of artists, musicians, novelists) feel compelled to justify or rationalize their choice. Although they may continue to grumble about the low pay or the life of uncertainty, they also tell us how much they love their work and how fulfilling it is, and why other careers would have been unsatisfactory. Many people have noted a parallel in the experience of parenting. Raising a child inevitably involves difficult moments and continuing challenges—sleep deprivation, pronounced menu restriction, endless chauffeuring, and later, as John Updike put it, “the odorous, clamorous throng of dermatological disasters” who come to woo one’s daughters. But parents very often say that raising a child is the most gratifying experience of their lives. Might the very price parents pay to raise a child be one of the reasons they say it’s so rewarding? A dissonance theorist would certainly think so. Support for the idea comes from the fact that in previous eras, when children were thought of as valuable contributors to a family’s economic well-being, relations between parents and children were less affectionate than they are today. As one of Tom’s former students, Richard Eibach of the University of Waterloo, put it, “Children’s emotional value began to be culturally idealized just as their economic value to families declined.”23 That trend, of course, is just what dissonance theory would predict.

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