Menu Of Life Quotes

Let me tell you, you either have chemistry or you don't, and you better have it, or it's like kissing some relative. But chemistry, listen to me, you got to be careful. Chemistry is like those perfume ads, the ones that look so interesting and mysterious but you dont even know at first what they're even selling. Or those menues without the prices. Mystery and intrigue are gonna cost you. Great looking might mean something ve-ry expensive, and I don't mean money. What I'm saying is, chemistry is a place to start, not an end point.

..Pamanku yang berjiwa lapang dan merupakan umat Nabi Muhammad yang amat pemurah, menyediakan kopi miskin dalam menu warungnya. Sesekali, secara diam-diam, pamanku menyuruh kami menambahkan gula untuk kopi miskin, karena ia tak sampai hati pada kaum yang papa itu. Namun aneh, pembeli melarat yang telah terbiasa dengan kopi miskin malah tak menyukai hal itu. Pelajaran moral nomor dua puluh dua: kemiskinan susah diberantas karena pelakunya senang menjadi miskin.

But everything good in this shit world is either by prescription, sold out, or so expensive you have to sell your soul to taste it. Life is a restaurant you can't afford. Death the bill for the food you didn't even have a chance to eat. So you order the most expensive thing on the menu - you're in for it anyway, right? - and if you're lucky, you get a mouthful.

Mrs. Forbes said that hating yellow and brown is just being silly. And Siobhan said that she shouldn't say things like that and everyone has favorite colors. And Siobhan was right. But Mrs. Forbes was a bit right, too. Because it is sort of being silly. But in life you have to take lots of decisions and if you don't take decisions you would never do anything because you would spend all your time choosing between things you could do. So it is good to have a reason why you hate some things and you like others. It is like being in a restaurant like when Father takes me out to a Berni Inn sometimes and you look at the menu and you have to choose what you are going to have. But you don't know if you are going to like something because you haven't tasted it yet, so you have favorite foods and you choose these, and you have foods you dno't like and you don't choose these, and then it is simple.

...it seemed a part of her life, to step from the ancient to the modern, back and forth. She felt rather sorry for those who knew only one and not the other. It was better, she thought, to be able to select from the whole menu of human achievements than to be bound within one narrow range.

cultivating mindfulness is not unlike the process of eating. It would be absurd to propose that someone else eat for you. And when you go to a restaurant, you don’t eat the menu, mistaking it for the meal, nor are you nourished by listening to the waiter describe the food. You have to actually eat the food for it to nourish you. In the same way, you have to actually practice mindfulness, by which I mean cultivate it systematically in your own life, in order to reap its benefits and come to understand why it is so valuable.

Try to be surprised by something every day. It could be something you see, hear, or read about. Stop to look at the unusual car parked at the curb, taste the new item on the cafeteria menu, actually listen to your colleague at the office. How is this different from other similar cars, dishes or conversations? What is its essence? Don't assume that you already know what these things are all about, or that even if you knew them, they wouldn't matter anyway. Experience this once thing for what it is, not what you think it is. Be open to what the world is telling you. Life is nothing more than a stream of experiences - the more widely and deeply you swim in it, the richer your life will be.

In the restaurant of life, the false Salafi can do no more than eat the menu.

Seafood Newburg is a dish with a history. Well, of course MOST dishes have some kind of “history,” but this particular dish is sort of a history celebrity. It all began around 1876 when an “epicurean” named Ben Wenberg (or Wenburg) demonstrated the dish at Delmonico’s restaurant in New York City. After some “tweaking” by the Delmonico chef, Charles Ranhofer, the dish was added to the menu under the name “Lobster Wenburg.” It proved to be very popular. But sometime later, Wenburg got involved in a dispute with the Delmonico’s management and the dish was subsequently removed from the menu. But customers still requested it. So, the name was changed to “Lobster Newburg” and reappeared to the delight of restaurant customers. So, that’s the story. Probably. One can never be sure about these origin myths.

Yet we could not feed on the carbon dioxide that results from the reaction. And so Simon is quite right in pointing out to me, as he did, that actually the energy content of our food does matter; so my mocking at the menu cards that indicate it was out of place.

We're compensated metaphysically with the absolute freedom to define and pursue whatever it is we believe will make our lives worthwhile- a dubious birthright that imparts a wearisome burden of its own. Rather like choosing one all-important meal from an infinite menu.

you need to rip the weeds out of your life. If there’s something that doesn’t make you happy and you have the power to change it, then you have to. You owe it to yourself.

The menu charmed me, and as a result, my night, and my life, bent off on a different track.

I had been handed what might be called a full menu of all the troubles in my life while still too young to read it. But all I had to do was spread my napkin and face the table.

Ever since I found out that earthworms have taste buds all over the delicate pink strings of their bodies, I pause dropping apple peels into the compost bin, imagine the dark, writhing ecstasy, the sweetness of apples permeating their pores. I offer beets and parsley, avocado, and melon, the feathery tops of carrots. I'd always thought theirs a menial life, eyeless and hidden, almost vulgar - though now, it seems, they bear a pleasure so sublime, so decadent, I want to contribute however I can, forgetting, a moment, my place on the menu.

What is desire? Desire is a restaurant. Desire is watching you eat. Desire is pouring wine for you. Desire is looking at the menu and wondering what it would be like to kiss you. Desire is the surprise of your skin. Look - in between us now are the props of ordinary life - glasses, knives, cloths, Time has been here before. History has had you - and me too. My hand has brushed against yours for centuries. The props change, but not this. Not this single naked wanting you.

My father loved peanuts and bought quantities of them to take along, only to find to his chagrin that peanuts were one of China’s leading exports. They also went to Chinatown, feeling that since they were headed for China, they should try Chinese food. The only thing on the menu that they recognized was chicken, but when it came the bones were black, so they were afraid to eat it.

Intellectualisation creates a gap or lack of rapport between you and your life. You may think about things so much that you get into the state where you are eating the menu instead of the dinner.

Hunter-gatherers no more live on the knife-edge of survival than wolves or lions or sparrows or rabbits. Man was as well adapted to life on this planet as any other species, and the idea that he lived on the knife-edge of survival is simply biological nonsense. As an omnivore, his dietary range is immense. Thousands of species will go hungry before he does. His intelligence and dexterity enable him to live comfortably in conditions that would utterly defeat any other primate. “Far from scrabbling endlessly and desperately for food, hunter-gatherers are among the best-fed people on earth, and they manage this with only two or three hours a day of what you would call work—which makes them among the most leisured people on earth as well. In his book on stone age economics, Marshall Sahlins described them as ‘the original affluent society.’ And incidentally, predation of man is practically nonexistent. He’s simply not the first choice on any predator’s menu. So you see that your wonderfully horrific vision of your ancestors’ life is just another bit of Mother Culture’s nonsense. If you like, you can confirm all this for yourself in an afternoon at the library.

Life’s definition, as it stands now, is akin to a menu. It is not one thing but a series of things, a set of behaviors, a series of processes, not a single property. To be living, an organism must have the capacity to reproduce, to grow, to metabolize, to adapt to stimuli, and to maintain its internal milieu.

Many cooks and food writers have nothing but negative things to say about people who have dietary restrictions or preferences. Quite often it's suggested that you just make what you want to make, and everyone can find something to eat, most likely. But if feeding people around your table is about connecting with them more than it is about showing off your menu or skills, isn't it important to cook in such a way that their preferences or restrictions are honored?

Everyone in the world needs two, three jobs,” I said, without hesitation. “One job isn’t enough, just as one life isn’t enough. I want to have a dozen of both.” “Bull’s-eye. Doctors should dig ditches. Ditchdiggers ought to run kindergartens one day a week. Philosophers should wash dishes in a greasy spoon two nights out of ten. Mathematicians should blow whistles at high school gyms. Poets should drive trucks for a change of menu and police detectives—” “Should own and operate the Garden of Eden,” I said, quietly.

The customers have input over almost every aspect of the restaurant brand. They build menu items, determine price structures and hours of operation, suggest promotions, and even guest bartend for charity events. How does Joe Sorge dare give such control of his brand over to his customers? Two reasons. The first is that one-to-one relationships make life more fun. The second is that in a Thank You Economy, it pays off. Big. Knowing his customer base has always been a priority for Sorge. The idea that you have to create a welcoming atmosphere in a restaurant is a no-brainer, but at AJ Bombers, online customers get as much attention as anyone sitting at a four-top.

My father was dead, my mother was dead, I would need for a while to watch for mines, but I would still get up in the morning and send out the laundry. I would still plan a menu for Easter lunch. I would still remember to renew my passport. Grief is different. Grief has no distance. Grief comes in waves, paroxysms, sudden apprehensions that weaken the knees and blind the eyes and obliterate the dailiness of life.

Only farmers and the young, who live dependent upon change, understand what it is to know the continual flowering of life, however subtle.

I want the full menu, everything available to me in this life: dark, bright, that purply-pink weird twilight color, and golden.

Your twenties aren’t the best years of your life.

I can't live my life for anyone else, because in the end I am all I have.

We want our movies instantly. We order our groceries at lunchtime and expect them to arrive in time for dinner. We punch up cars to deliver us to our whims. The largest companies in America, from Amazon to Uber to Facebook, want to fill the air with buzzing drones dropping from the skies whatever you want and more of it. Manna is now always on the delivery menu.

and I pondered this curiously crazy life and the things I failed to grasp as a girl but thought I understood now as a softer, wiser woman I thought about life and death… I thought about tonight’s dinner menu too…

Choosing a religion, says philosopher Ernest Gellner, has become akin to choosing a wallpaper pattern or menu item—an area of life where it is considered acceptable to act on purely personal taste or feelings. Most

From then on, my computer monitored my vital signs and kept track of exactly how many calories I burned during the course of each day. If I didn’t meet my daily exercise requirements, the system prevented me from logging into my OASIS account. This meant that I couldn’t go to work, continue my quest, or, in effect, live my life. Once the lockout was engaged, you couldn’t disable it for two months. And the software was bound to my OASIS account, so I couldn’t just buy a new computer or go rent a booth in some public OASIS café. If I wanted to log in, I had no choice but to exercise first. This proved to be the only motivation I needed. The lockout software also monitored my dietary intake. Each day I was allowed to select meals from a preset menu of healthy, low-calorie foods. The software would order the food for me online and it would be delivered to my door. Since I never left my apartment, it was easy for the program to keep track of everything I ate. If I ordered additional food on my own, it would increase the amount of exercise I had to do each day, to offset my additional calorie intake. This was some sadistic software. But it worked. The pounds began to melt off, and after a few months, I was in near-perfect health. For the first time in my life I had a flat stomach, and muscles. I also had twice the energy, and I got sick a lot less frequently. When the two months ended and I was finally given the option to disable the fitness lockout, I decided to keep it in place. Now, exercising was a part of my daily ritual.

A home that nourishes life embraces the little moments and appreciates the rhythmic seasons of life, including the time necessary to cook real food from scratch...It doesn't have to take too much time, however, with efficient menu planning and wisely planned trips to the grocery store and farmers' market. The payoffs are astronomical - better health, good stewardship of our environment, and setting a good example for our children are just a few of the benefits. It also fosters an appreciation of the ebbs and flows of seasons because you'll be using fresh ingredients that are more readily available (and of higher quality) when they are in season. If you feel too busy to cook from scratch, then I argue that you're too busy, period. Reevaluate your priorities and commitments. If you want to live a healthy, long life and to pass the same luxury on to your children, then you MUST take the time to cook real food

There is a saying in South Louisiana that “when we eat one meal we talk about the next,” and this is true. Who wouldn’t? In this imagined menu lies a future, a forecasted life, a community, perhaps even a weekend full of cheer and good food.

Watching her, I remembered a girl I'd known in school, a grind, Mildred Grossman. Mildred: with her moist hair and greasy spectacles, her strained fingers that dissected frogs and carried coffee to picket lines, her flat eyes that only turned toward the stars to estimate their chemical tonnage. Earth and air could not be more opposite than Mildred and Holly, yet in my head they acquired a Siamese twinship, and the thread of thought that had sewn them together ran like this: the average personality reshapes frequently, every few years even our bodies undergo a complete overhaul--desirable or not, it is a natural thing that we should change. All right, here were two people who never would. That is what Mildred Grossman had in common with Holly Golightly. They would never change because they'd been given their character too soon; which, like sudden riches, leads to a lack of proportion: the one had splurged herself into a top-heavy realist, the other a lopsided romantic. I imagined them in a restaurant of the future, Mildred still studying the menu for its nutritional values, Holly still gluttonous for everything on it. It would never be different. They would walk through life and out of it with the same determined step that took small notice of those cliffs at the left.

Nate hasn’t yet frightened her by asking her to tell him about herself, though he’s been talking since they sat down. She ordered the cheapest thing on the menu, a grilled cheese sandwich and a glass of milk. She listens, eating in small bites, concealing her teeth.

European demographer Anton Kuijsten comments that rather than ordering from “the standard life course menu, as people used to do,” an individual now “composes his or her history à la carte.” And marriage, “the obligatory entrée” during the 1950s, “has become the optional dessert.

Life is also about balance, just the way recipes are about balance. When your recipe isn't balanced, it doesn't taste right. Too much salt, or too little can make all the difference. Lack of acid, too much bitter or sweetness, if you don't find the balance your food will never be all it can be. The same is true of your life. You need it all. Work that makes you happy and fulfilled and supports you financially. Family and friends to lean on and celebrate with. Hopefully someone special to share your life with, and a family of your own if you want that. Some way of giving back, in honor of your own blessings. A sense of spirituality or something that keeps you grounded. Time to do the things you need for good health, eating right and exercising and managing your stress. If you have too much of one and not enough of another, then your life isn't balanced, and without that balance, nothing else will matter.

Until you awaken to the fact that sensuality is not a sex ‘thing’ or a menu on ‘how to sin your best in life’ but it’s actually an active and daily intoxicating relationship with the divine/God, you’ll never survive the status quo. You’ll always find yourself trapped in unfulfilling relationships and a mediocre life.

You can fuck the girls.” He brought his hands up and made a deeply junior-high gesture. “The penis goes into the vagina like this.” It took everything Ryan had not to roll his eyes. The last thing he wanted was for his personal life to become club fodder. Of course, sex was on the menu at Sanctum every night. That didn’t mean he had to partake. He was on a diet. A starvation diet. “What if I don’t want to fuck the girls?” “Okay. I went about this all wrong. I can see that now.” Ian leaned forward, a serious look on his face. “You can fuck the guys. The gay ones that is. I wouldn’t try fucking the straight ones. They get irritable

"If you prefer it, Your Excellency, a private room will be free directly: Prince Golitsin with a lady. Fresh oysters have come in." "Ah, oysters!" Stepan Arkadyevich became thoughtful. "How if we were to change our program, Levin?" he said, keeping his finger on the bill of fare. And his face expressed serious hesitation. "Are the oysters good? Mind, now!" "They're Flensburg, Your Excellency. We've no Ostend." "Flensburg will do -- but are they fresh?" "Only arrived yesterday." "Well, then, how if we were to begin with oysters, and so change the whole program? Eh?" "It's all the same to me. I should like cabbage soup and porridge better than anything; but of course there's nothing like that here." "Porridge a la Russe, Your Honor would like?" said the Tatar, bending down to Levin, like a nurse speaking to a child. "No, joking apart, whatever you choose is sure to be good. I've been skating, and I'm hungry. And don't imagine," he added, detecting a look of dissatisfaction on Oblonsky's face, "that I shan't appreciate your choice. I don't object to a good dinner." "I should hope so! After all, it's one of the pleasures of life," said Stepan Arkadyevich. "Well, then, my friend, you give us two -- or better say three-dozen oysters, clear soup with vegetables..." "Printaniere," prompted the Tatar. But Stepan Arkadyevich apparently did not care to allow him the satisfaction of giving the French names of the dishes. "With vegetables in it, you know. Then turbot with thick sauce, then... roast beef; and mind it's good. Yes, and capons, perhaps, and then stewed fruit." The Tatar, recollecting that it was Stepan Arkadyevich's way not to call the dishes by the names in the French bill of fare, did not repeat them after him, but could not resist rehearsing the whole menu to himself according to the bill: "Soupe printaniere, turbot sauce Beaumarchais, poulard a l'estragon, Macedoine de fruits..." and then instantly, as though worked by springs, laying down one bound bill of fare, he took up another, the list of wines, and submitted it to Stepan Arkadyevich. "What shall we drink?" "What you like, only not too much. Champagne," said Levin. "What! to start with? You're right though, I dare say. Do you like the white seal?" "Cachet blanc," prompted the Tatar. "Very well, then, give us that brand with the oysters, and then we'll see." "Yes, sir. And what table wine?" "You can give us Nuits. Oh, no -- better the classic Chablis." "Yes, sir. And your cheese, Your Excellency?" "Oh, yes, Parmesan. Or would you like another?" "No, it's all the same to me," said Levin, unable to suppress a smile.

Some relationships require you have a big appetite. Chances are, at some point, you may have to swallow your pride, eat your words, lick your wounds, and stomach a lot of nonsense. While a little humble pie never hurt anyone you do have control over how much of this menu you get served and can always decide when you've had your fill.

As a host, you set the tone, and you set it right away. It’s so easy to get carried away with an ambitious menu, and then spend the whole night flinging things around your kitchen and being annoyed with your guests for having the audacity to try to talk with you. Terrible plan. Everyone would rather have a simpler meal and a happier host.

It all comes down to Jesus Christ, and what you CHOOSE to believe about Him. Jesus claims He is the Son of God. Jesus claims He died for you and rose from the dead. He claims that the only way to cancel out your sin and spend eternity in heaven is to be believe that He is who He said He was. These are the claims on the table. Bold claims. its will make you wince, won't it? Personally, I think the boldness of the claims makes the choosing a lot easier. Most people who have never actually read the menu probably assume they can order a la carte at the Jesus table or customize their own recipe of faith. But you can't say yes to the historical figure and a few parables but pass on miracles, the resurrection, and the Son-of-God thing. That is not the offering. Christ is a fixed meal. It is all or nothing with His claims. Everyone is invited, but only you can decide if you actually want to eat at His table. For those who do believe in Christ, it means getting real, being hones about your sin, and living your life as if you really mean it.

We have a choice in life. We can choose to live by other people’s realities and the limited menu that has been handed to us, or we can choose something different. We can choose to be walled in by normalcy, consistency, and judgment, or we can choose to create our own reality. If this reality isn’t working for you, realize that you have a different possibility available.

Any girl can spend a man's money, ride in his car, lay up in his crib, order off the menu and spread her legs. But only a REAL woman can help a man achieve his goals in life, supports him when he's broke, constantly pushes him to be successful, showers him with positive energy, compliments him on a regular and never kicks or insults him while he's down. Instead, she lifts him up.

This Collection serves as a menu of sorts, listing your potential futures. It can keep you focused and motivated, but even the greatest menu is useless if you don't order. the next step is to start nudging yourself toward action. Otherwise it's easy to hoard goals, waiting for just the right moment to get started. That moment will never come. We have to create our own opportunities, because life doesn't wait.

As part of this menu of services, the clinic also did abortions. Bruce Kessel had been trained in abortion care as a matter of course when he was a medical resident in the early eighties. The way Bruce told it, the years after Roe were an exuberant time, and physicians who cared, as he did, about public health and family planning rejoiced over the freedoms and possibilities that legal abortion promised women.

I hope that in the future they invent a small golden light that follows you everywhere and when something is about to end, it shines brightly so you know it's about to end. And if you're never going to see someone again, it'll shine brightly and both of you can be polite and say, "It was nice to have you in my life while I did, good luck with everything that happens after now." And maybe if you're never going to eat at the same restaurant again, it'll shine and you can order everything off the menu you've never tried. Maybe, if someone's about to buy your car, the light will shine and you can take it for one last spin. Maybe, if you're with a group of friends who'll never be together again, all your lights will shine at the same time and you'll know, and then you can hold each other and whisper, "This was so good. Oh my God, this was so good.

Eating for us was spontaneous and based solely on what mood we were in when we were 5 minutes away from eating time. But my life was so busy, what could I do about it? As luck would have it, the email from FlyLady this morning was about Menu Planning. I remembered reading something in her book about it. This email was about spontaneous eating leading to an unhealthy lifestyle. It’s like FlyLady was a “fly” on my wall with special insight into my life! Whoa-oh!

Where would tourism be without a little luxury and a taste of night life? There were several cities on Deanna, all moderate in size, but the largest was the capital, Atro City. For the connoisseur of fast-foods, Albrechts’ famous hotdogs and coldcats were sold fresh from his stall (Albrecht’s Takeaways) on Lupini Square. For the sake of his own mental health he had temporarily removed Hot Stuff Blend from the menu. The city was home to Atro City University, which taught everything from algebra and make-up application to advanced stamp collecting; and it was also home to the planet-famous bounty hunter – Beck the Badfeller. Beck was a legend in his own lifetime. If Deanna had any folklore, then Beck the Badfeller was one of its main features. He was the local version of Robin Hood, the Davy Crockett of Deanna. The Local rumor mill had it he was so good he could find the missing day in a leap year. Once, so the story goes, he even found a missing sock.

Conversation Menu” that led the pairs through six “courses” of talk. Under the heading of “Starters” were questions like “How have your priorities changed over the years?” and “How have your background and experience limited or favoured you?” Under “Soups” was an invitation to ask, “Which parts of your life have been a waste of time?” Under “Fish”: “What have you rebelled against in the past and what are you rebelling against now?” Under “Salads”: “What are the limits of your compassion?

Chelsea said with complete conviction. “I don’t understand why Satan hasn’t taken her out yet. She should be strung up. You know what, if Ian won’t do what needs to be done, then I will. I will make her life a living hell. She will wish I’d simply put her on the no-fly list. I’m going to put an APB out on her ass. I’ll get her on the sex offender list. Hell, I’ll put her number up at Craig’s list with a long menu of sexual services she’s willing to provide for very little money. See how she likes that.” Chelsea could be fierce when she cared about a person,

Anything Bunny wrote was bound to be alarmingly original, since he began with such odd working materials and managed to alter them further by his befuddled scrutiny, but the John Donne paper must have been the worst of all the bad papers he ever wrote (ironic, given that it was the only thing he ever wrote that saw print. After he disappeared, a journalist asked for an excerpt from the missing young scholar's work and Marion gave him a copy of it, a laboriously edited paragraph of which eventually found its way into People magazine). Somewhere, Bunny had heard that John Donne had been acquainted with Izaak Walton, and in some dim corridor of his mind this friendship grew larger and larger, until in his mind the two men were practically interchangeable. We never understood how this fatal connection had established itself: Henry blamed it on Men of Thought and Deed, but no one knew for sure. A week or two before the paper was due, he had started showing up in my room about two or three in the morning, looking as if he had just narrowly escaped some natural disaster, his tie askew and his eyes wild and rolling. 'Hello, hello,' he would say, stepping in, running both hands through his disordered hair. 'Hope I didn't wake you, don't mind if I cut on the lights, do you, ah, here we go, yes, yes…' He would turn on the lights and then pace back and forth for a while without taking off his coat, hands clasped behind his back, shaking his head. Finally he would stop dead in his tracks and say, with a desperate look in his eye: 'Metahemeralism. Tell me about it. Everything you know. I gotta know something about metahemeralism.' 'I'm sorry. I don't know what that is.' 'I don't either,' Bunny would say brokenly. 'Got to do with art or pastoralism or something. That's how I gotta tie together John Donne and Izaak Walton, see.' He would resume pacing. 'Donne. Walton. Metahemeralism. That's the problem as I see it.' 'Bunny, I don't think "metahemeralism" is even a word.' 'Sure it is. Comes from the Latin. Has to do with irony and the pastoral. Yeah. That's it. Painting or sculpture or something, maybe.' 'Is it in the dictionary?' 'Dunno. Don't know how to spell it. I mean' – he made a picture frame with his hands – 'the poet and the fisherman. Parfait. Boon companions. Out in the open spaces. Living the good life. Metahemeralism's gotta be the glue here, see?' And so it would go, for sometimes half an hour or more, with Bunny raving about fishing, and sonnets, and heaven knew what, until in the middle of his monologue he would be struck by a brilliant thought and bluster off as suddenly as he had descended. He finished the paper four days before the deadline and ran around showing it to everyone before he turned it in. 'This is a nice paper, Bun -,' Charles said cautiously. 'Thanks, thanks.' 'But don't you think you ought to mention John Donne more often? Wasn't that your assignment?' 'Oh, Donne,' Bunny had said scoffingly. 'I don't want to drag him into this.' Henry refused to read it. 'I'm sure it's over my head, Bunny, really,' he said, glancing over the first page. 'Say, what's wrong with this type?' 'Triple-spaced it,' said Bunny proudly. 'These lines are about an inch apart.' 'Looks kind of like free verse, doesn't it?' Henry made a funny little snorting noise through his nose. 'Looks kind of like a menu,' he said. All I remember about the paper was that it ended with the sentence 'And as we leave Donne and Walton on the shores of Metahemeralism, we wave a fond farewell to those famous chums of yore.' We wondered if he would fail.

Forgetting myself for a moment, I stopped to study the menu that was elegantly exposed in a show window. I read, realizing that a few days earlier I could have gone in and ordered anything on the menu. But now, though I was the same person with the same appetite, the same appreciation and even the same wallet, no power on earth could get me inside this place for a meal. I recalled hearing some Negro say, “You can live here all your life, but you’ll never get inside one of the great restaurants except as a kitchen boy.” The Negro often dreams of things separated from him only by a door, knowing that he is forever cut off from experiencing them.

Let us remember that all that we love of life can be accessed only now. All we seek is here, with us and available to us in this moment. All the real riches—love, passion, joy, satisfaction, harmony—are available now on the menu of the mind, available for us to savor should we awake and order them. All that we seek to become is also here; we can choose what role we want to play and how we will direct life’s energies in each moment. Should we learn to direct our awareness and power in all we do, then discontent shall disappear and a vital energy will return. We will sense a vibrancy unfathomable to most men and women of this Earth. For this, let us declare: We Shall Meet Life with Full Presence and Power.

Obviously, in those situations, we lose the sale. But we’re not trying to maximize each and every transaction. Instead, we’re trying to build a lifelong relationship with each customer, one phone call at a time. A lot of people may think it’s strange that an Internet company is so focused on the telephone, when only about 5 percent of our sales happen through the telephone. In fact, most of our phone calls don’t even result in sales. But what we’ve found is that on average, every customer contacts us at least once sometime during his or her lifetime, and we just need to make sure that we use that opportunity to create a lasting memory. The majority of phone calls don’t result in an immediate order. Sometimes a customer may be calling because it’s her first time returning an item, and she just wants a little help stepping through the process. Other times, a customer may call because there’s a wedding coming up this weekend and he wants a little fashion advice. And sometimes, we get customers who call simply because they’re a little lonely and want someone to talk to. I’m reminded of a time when I was in Santa Monica, California, a few years ago at a Skechers sales conference. After a long night of bar-hopping, a small group of us headed up to someone’s hotel room to order some food. My friend from Skechers tried to order a pepperoni pizza from the room-service menu, but was disappointed to learn that the hotel we were staying at did not deliver hot food after 11:00 PM. We had missed the deadline by several hours. In our inebriated state, a few of us cajoled her into calling Zappos to try to order a pizza. She took us up on our dare, turned on the speakerphone, and explained to the (very) patient Zappos rep that she was staying in a Santa Monica hotel and really craving a pepperoni pizza, that room service was no longer delivering hot food, and that she wanted to know if there was anything Zappos could do to help. The Zappos rep was initially a bit confused by the request, but she quickly recovered and put us on hold. She returned two minutes later, listing the five closest places in the Santa Monica area that were still open and delivering pizzas at that time. Now, truth be told, I was a little hesitant to include this story because I don’t actually want everyone who reads this book to start calling Zappos and ordering pizza. But I just think it’s a fun story to illustrate the power of not having scripts in your call center and empowering your employees to do what’s right for your brand, no matter how unusual or bizarre the situation. As for my friend from Skechers? After that phone call, she’s now a customer for life. Top 10 Ways to Instill Customer Service into Your Company   1. Make customer service a priority for the whole company, not just a department. A customer service attitude needs to come from the top.   2. Make WOW a verb that is part of your company’s everyday vocabulary.   3. Empower and trust your customer service reps. Trust that they want to provide great service… because they actually do. Escalations to a supervisor should be rare.   4. Realize that it’s okay to fire customers who are insatiable or abuse your employees.   5. Don’t measure call times, don’t force employees to upsell, and don’t use scripts.   6. Don’t hide your 1-800 number. It’s a message not just to your customers, but to your employees as well.   7. View each call as an investment in building a customer service brand, not as an expense you’re seeking to minimize.   8. Have the entire company celebrate great service. Tell stories of WOW experiences to everyone in the company.   9. Find and hire people who are already passionate about customer service. 10. Give great service to everyone: customers, employees, and vendors.

We have considered the problem of mental fragmentation and arbitrariness that results when our contact with the world is mediated by representations: representations collapse the basic axis of proximity and distance by which an embodied being orients in the world and draws a horizon of relevance around itself. We noted the prominence of a design philosophy that severs the bonds between action and perception, as in contemporary automobiles that insulate us from the sensorimotor contingencies by which an embodied being normally grasps reality. The case of machine gambling gave us a heightened example of this kind of abstraction, and made clear how such a design philosophy can be turned to especially disturbing purposes in the darker precincts of “affective capitalism,” where our experiences are manufactured for us. We saw that the point of these experiences is often to provide a quasi-autistic escape from the frustrations of life, and that they are especially attractive in a world that lacks a basic intelligibility because it seems to be ordered by “vast impersonal forces” that are difficult to bring within view on a first-person, human scale. I argued that all of this tends to sculpt a certain kind of contemporary self, a fragile one whose freedom and dignity depend on its being insulated from contingency, and who tends to view technology as magic for accomplishing this. For such a self, choosing from a menu of options replaces the kind of adult agency that grapples with things in an unfiltered way.

First, the idea of the multiverse is essentially the fantasy of preserving perfect information. One of the hard things to deal with in life is the fact that you destroy potential information whenever you make a decision. You could even say that's essentially what regret is: a profound problem of incomplete information. If you select one thing on a diner's menu, you can't know what it would have been like to taste other things on it, right then, right there. When you marry one person, you give up the possibility of knowing what it would have been like to have married any number of others. But if the multiverse exists, you can at least imagine there's another version of you who's eating that other thing you thought about ordering, or who's married to that other man you only went on two dates with. Even if you'll never see all the information for yourself, at least you'll be able to tell yourself that it's there. 'The second reason the multiverse seems like such a neat idea is that it gives human beings just an incredible amount of agency, which they can exercise with the least effort. Why, Carson here created an entire alternate universe when he ordered hash browns on the side of his French toast instead of bacon—' 'Ah, I should have gotten bacon, how could I forget,' Carson said, and attempted to hail the waitress. 'But the history of science shows that any theory that covertly panders to the human ego like that, that puts humans at the center of things, is very likely to be found out wrong, given enough time. So, just for the sake of argument, let's assume that there's just this one universe, and we're stuck with it. What happens to our time traveler then?

Two years ago, he and Harold were at a restaurant and Harold was giving him a lecture about how his job at Rosen Pritchard had made him essentially an accessory to corporate malfeasance, when they both realized that their waiter was standing above them, holding his pad before him. "Pardon me," said the waiter. "Should I come back?" "No, don't worry," Harold said, picking up his menu. "I'm just yelling at my son, but I can do that after we order." The waiter had given him a commiserating smile, and he had smiled back, thrilled to have been claimed as another's in public, to finally be a member of the tribe of sons and daughters. Later, Harold had resumed his rant, and he had pretended to be upset, but really, he had been happy the entire night, contentment saturating his every cell, smiling so much that Harold had finally asked him if he was drunk.

What is life? It is a series of arrangements that each of us makes in order to slow down the deterioration process as much as possible. Everybody faces the same decisions as they advance in age—behavior that was fun when you were younger (excessive drug and alcohol intake, indiscriminate sexual encounters with the powerfully magnetic and questionably sane, residing in shitholes with hygiene-averse scumbags) can’t continue when you get older or else the death march gets accelerated. Mature people learn over time how to structure their lives in such a way that the likelihood of dying is minimized. Eventually the menu of fun items that won’t instantly kill you is reduced to a small selection of spicy entrees, then a zesty appetizer or two, then a glass of water and a spoon (because forks and knives could cut your terrifyingly translucent skin, you decrepit old coot). I

Imagine this situation: you have bought a new car, but before you can start using it, you must open the settings menu and check one of several boxes. In case of an accident, do you want the car to sacrifice your life or to kill the family in the other vehicle? Is this a choice you even want to make? Just think of the arguments you are going to have with your husband about which box to check. So maybe the state should intervene to regulate the market and lay down an ethical code binding all self-driving cars. Some lawmakers will doubtless be thrilled by the opportunity to finally make laws that are always followed to the letter. Others may be alarmed by such unprecedented and totalitarian responsibility. After all, throughout history the limitations of actually enforcing laws provided a welcome check on the biases, mistakes, and excesses of lawmakers. It was an extremely lucky thing that laws against homosexuality and blasphemy were only partially enforced. Do we really want a system in which the decisions of fallible politicians become as inexorable as gravity?

products.” The Global Positioning System (GPS) uses spread spectrum. So does the U.S. military’s $41 billion MILSATCOM satellite communications network. Wireless local area networks (wLANs) use spread spectrum, as do wireless cash registers, bar-code readers, restaurant menu pads, and home control systems. So does Qualcomm’s Omni-TRACS mobile information system for commercial trucking fleets. So do unmanned aerial vehicles (UAVs), electronic automotive subsystems, aerial and maritime mobile broadband, wireless access points, digital watermarking, and much more. A study done for Microsoft in 2009 estimated the minimum economic value of spread-spectrum Wi-Fi in homes and hospitals and RFID tags in clothing retail outlets in the U.S. as $16–$37 billion per year. These uses, the study notes, “only account for 15% of the total projected market for unlicensed [spectrum] chipsets in 2014, and therefore significantly underestimates the total value being generated in unlicensed usage over this time period.” A market of which 15 percent is $25 billion would be a $166 billion market.

Sunday brunch is an easy, pleasant way to entertain a largish group, especially in the country. Americans who overslept invented the word brunch, but the ingredients and the casual atmosphere bear a strong resemblance to breakfast in an English country house or to a French midnight supper. The choice of menu can be as wide as the imagination. Practically anything goes — from hearty breakfast dishes such as filled omelettes, kidneys, chicken livers and bacon, sausages, and eggs Benedict. Something pretty in aspic, or a salmon mousse in a fish-shaped mold, makes a lovely centerpiece. Best of all, most of the meal can be prepared way ahead of time and it can be managed without outside help — if, that is, the hostess puts in a lot of work the day before and early that morning. People can wander in when they feel like it, so there’s no need to tint this one. Drinks are no problem. A big punch bowl with chunks of fresh fruit makes a nice starter, and mixings for bloody Marys, screwdrivers, or bullshots can be left on a table for guests to serve themselves. Of course there should be a big pot of very good coffee.

Marlboro Man was out of town, on a trip to the southern part of the state, looking at farm ground, the night I began conceiving of the best way to arrange the reception menu. I was splayed on my bed in sweats, staring at the ceiling, when suddenly I gave birth to The Idea: one area of the country club would be filled with gold bamboo chairs, architecturally arranged orchids and roses, and antique lace table linens. Violins would serenade the guests as they feasted on cold tenderloin and sipped champagne. Martha Stewart would be present in spirit and declare, “This is my daughter, whom I love. In her I am well pleased.” Martha’s third cousin Mabel would prefer the ballroom on the other end of the club, however, which would be the scene of an authentic chuck wagon spread: barbecue, biscuits and gravy, fried chicken, Coors Light. Blue-checkered tablecloths would adorn the picnic tables, a country band would play “All My Exes Live in Texas,” and wildflowers would fill pewter jugs throughout the room. I smiled, imagining the fun. In one fell swoop, our two worlds--Marlboro Man’s country and my country club--would collide, combine, and unite in a huge, harmonious feast, one that would officially usher in my permanent departure from city life, cappuccino, and size 6 clothes.

Your first sign something may be amiss comes quickly, the moment you get off the plane at the airport in Baltimore. After months of deprivation, American excess is overwhelming. Crowds of self-important bustling businessmen. Shrill and impatient advertising that saturates your eyes and ears. Five choices of restaurant, with a hundred menu items each, only a half-minute walk away at all times. In the land you just left, dinners are uniformly brown and served on trays when served at all. I was disoriented by the choice, the lights, the infinite variety of gummy candy that filled an entire wall of the convenience store, a gluttonous buffet repeated every four gates. The simple pleasure of a cup of coffee after a good night’s sleep, sleep you haven’t had since you received your deployment orders, seems overly simple when reunited with such a vast volume of overindulgent options. But the shock wears off, more quickly for some, but eventually for most. Fast food and alcohol are seductive, and I didn’t fight too hard. Your old routine is easy to fall back into, preferences and tastes return. It’s not hard to be a fussy, overstuffed American. After a couple of months, home is no longer foreign, and you are free to resume your old life. I thought I did. Resume my old life, that is. I was wrong.

Love is hourly, too. There are stories about people who have loved someone forever after laying eyes on them for a few minutes and then nevermore, but these stories have not happened to anyone we know. No, when you love someone you spend hours and hours with them, and even the mightiest forces in the netherworld could not say whether the hours you spend increase your love or if you simply spend more hours with someone as your love increases. And when the love is over, when the diner of love seems closed from the outside, you want all those hours back, along with anything you left at the lover's house and maybe a couple of things which aren't technically yours on the grounds that you wasted a portion of your life and those hours have all gone southside. Nobody can make this better, it seems, nothing on the menu. It's like what the stewardess offers, even in first class. They come with towels, with drinks, mints, but they never say, "Here's the five hours we took from you when you flew across the country to New York to live with your boyfriend and then one day he got in a taxicab and he never came back, and also you flew back, another five hours, to San Francisco, just in time for a catastrophe." And so you sit like a spilled drink, those missing hours in you like an ache, and you hear stories that aren't true and won't bring anyone back.

Fine, go get the dildos.” “Oh, my God.” Alec placed his hands on either side of his face. “This is the best day of my life.” Keela bit down on her lower lip. “What do you want me to do to them?” His eyes welled up. “It’s finally happening.” Bronagh covered her mouth with her hand when she couldn’t control the giggle that erupted from her. Alec’s attention zoned in on her and her mouth. “You … you’re playing … aren’t you?” he whispered, legit tears falling from his eyes. Keela laughed then, too. “That was cruel, Aideen,” Alec whispered and wiped his tear stained cheeks. “So fucking cruel. Don’t ever talk to me again. I don’t like any of you anymore.” He stormed out of the kitchen with Keela laughing as she ran after him. I looked to Kane and Nico when they grunted and found them staring at me. “What?” I asked. Nico blinked he eyes. “You shouldn’t lie like that, not about threesomes. It’s hurtful.” “It’s only hurtful because this is one threesome that isn’t comin’ true and it’s killin’ all of you.” Kane chimed in. “That doesn’t make it any less evil to lie about it. You got poor Alec’s hopes up.” “Just Alec’s?” I grinned. Kane glared at me. “Mine and Dominic’s too.” “Damn right,” Nico snarled. I laughed. “You’re all too easy to play with.” “You made Alec cry.” And I actually felt guilty about it. “Alec cried yesterday when he found out KFC were updatin’ their menu,” Bronagh cut in. “Him cryin’ isn’t that big of a deal, trust me.

In 1969 the Khmer Rouge numbered only about 4,000. By 1975 their numbers were enough to defeat the government forces. Their victory was greatly helped by the American attack on Cambodia, which was carried out as an extension of the Vietnam War. In 1970 a military coup led by Lon Nol, possibly with American support, overthrew the government of Prince Sihanouk, and American and South Vietnamese troops entered Cambodia. One estimate is that 600,000 people, nearly 10 per cent of the Cambodian population, were killed in this extension of the war. Another estimate puts the deaths from the American bombing at 1000,000 peasants. From 1972 to 1973, the quantity of bombs dropped on Cambodia was well over three times that dropped on Japan in the Second World War. The decision to bomb was taken by Richard Nixon and Henry Kissinger and was originally justified on the grounds that North Vietnamese bases had been set up in Cambodia. The intention (according to a later defence by Kissinger’s aide, Peter W. Rodman) was to target only places with few Cambodians: ‘From the Joint Chiefs’ memorandum of April 9, 1969, the White House selected as targets only six base areas minimally populated by civilians. The target areas were given the codenames BREAKFAST, LUNCH, DINNER, SUPPER, SNACK, and DESSERT; the overall programme was given the name MENU.’ Rodman makes the point that SUPPER, for instance, had troop concentrations, anti-aircraft, artillery, rocket and mortar positions, together with other military targets. Even if relatively few Cambodians were killed by the unpleasantly names items on the MENU, each of them was a person leading a life in a country not at war with the United States. And, as the bombing continued, these relative restraints were loosened. To these political decisions, physical and psychological distance made their familiar contribution. Roger Morris, a member of Kissinger’s staff, later described the deadened human responses: Though they spoke of terrible human suffering reality was sealed off by their trite, lifeless vernacular: 'capabilities', 'objectives', 'our chips', 'giveaway'. It was a matter, too, of culture and style. They spoke with the cool, deliberate detachment of men who believe the banishment of feeling renders them wise and, more important, credible to other men… They neither understood the foreign policy they were dealing with, nor were deeply moved by the bloodshed and suffering they administered to their stereo-types. On the ground the stereotypes were replaced by people. In the villages hit by bombs and napalm, peasants were wounded or killed, often being burnt to death. Those who left alive took refuge in the forests. One Western ob-server commented, ‘it is difficult to imagine the intensity of their hatred to-wards those who are destroying their villages and property’. A raid killed twenty people in the village of Chalong. Afterwards seventy people from Chalong joined the Khmer Rouge. Prince Sihanouk said that Richard Nixon and Henry Kissinger created the Khmer Rouge by expanding the war into Cambodia.

Harvard University biologist David Haig has spent the last few years systematically debunking the notion that the relationship between a mother and her unborn child is anything like the rose-tinted idyll that one usually finds on the glossy covers of maternity magazines. In fact, it is anything but. Pre-eclampsia, a condition of dangerously high blood pressure in pregnant women, is brutally kick-started by nothing short of a foetal coup d’état. It begins with the placenta invading the maternal bloodstream and initiating what, in anyone’s book, is a ruthless biological heist – an in utero sting operation to draw out vital nutrients. And I’m not just talking about baby Gordon Gekkos here – I’m talking about all of us. The curtain-raiser is well known to obstetricians. The foetus begins by injecting a crucial protein into the mother’s circulation which forces her to drive more blood, and therefore more nourishment, into the relatively low-pressure placenta. It’s a scam, pure and simple, which poses a significant and immediate risk to the mother’s life. ‘The bastard!’ says Andy. ‘Shall we get some olives?’ ‘And it’s by no means the only one,’ I continue. In another embryonic Ponzi scheme, foetal release of placental lactogen counteracts the effect of maternal insulin thereby increasing the mother’s blood sugar level and providing an excess for the foetus’s own benefit. ‘A bowl of the citrus and chilli and a bowl of the sweet pepper and basil,’ Andy says to the waiter. Then he peers at me over the menu. ‘So basically what you’re saying then is this: forget the Gaddafis and the Husseins. When it comes to chemical warfare it’s the unborn child that’s top dog!’ ‘Well they definitely nick stuff that isn’t theirs,’ I say. ‘And they don’t give a damn about the consequences.’ Andy smiles. ‘So in other words they’re psychopaths!’ he says. BABY

In Riverview, we stopped at Larkin’s Drugstore for a cold drink. Leaving the rest of us to scramble out unaided, John offered Hannah his hand. Although I’d just seen her leap out of a tree as fearless as a cat, she let him help her. At the soda fountain, Hannah took a seat beside John. In her white dress, she was as prim and proper as any lady you ever saw. Quite frankly, I liked her better the other way. I grabbed the stool on the other side of Hannah and spun around on it a couple of times, hoping to get her to spin with me, but the only person who noticed was Mama. She told me to sit still and behave myself. “You act like you have ants in your pants,” she said, embarrassing me and making Theo laugh. While I was sitting there scowling at Theo in the mirror, John leaned around Hannah and grinned at me. “To celebrate your recovery, Andrew, I’m treating everyone to a lemon phosphate--everyone, that is, except you.” He paused dramatically, and Hannah gave him a smile so radiant it gave me heartburn. She was going to marry John someday, I knew that. But while I was here, I wanted her all to myself, just Hannah and me playing marbles in the grove, talking, sharing secrets, climbing trees. She had the rest of her life to spend with stupid John Larkin. “As the guest of honor,” John went on, “you may pick anything your heart desires.” Slightly placated by his generosity, I stared at the menu. It was amazing what you could buy for a nickel or a dime in 1910. “Choose a sundae,” Theo whispered. “It costs the most.” “How about a root beer float?” Hannah suggested. “Egg milk chocolate,” Mama said. “It would be good for you, Andrew.” “Tonic water would be even better,” John said, “or, best of all, a delicious dose of cod-liver oil.” When Hannah gave him a sharp poke in the ribs, John laughed. “Andrew knows I’m teasing. Come on, what will it be, sir?” Taking Theo’s advice, I asked for a chocolate sundae. “Good choice,” John said. “You’d have to go all the way to St. Louis to find better ice cream.

Metahemeralism. Tell me about it. Everything you know. I gotta know something about metahemeralism." "I'm sorry. I don't know what that is." "I don't either," Bunny would say brokenly. "Got to do with art or pastoralism or something. That's how I gotta tie together John Donne and Izaak Walton, see." He would resume pacing. "Donne. Walton. Metahemeralism. That's the problem as I see it." "Bunny, I don't think "metahemeralism" is even a word." "Sure it is. Comes from the Latin. Has to do with irony and the pastoral. Yeah. That's it. Painting or sculpture or something, maybe." "Is it in the dictionary?" "Dunno. Don't know how to spell it. I mean" — he made a picture frame with his hands — "the poet and the fisherman. Parfait. Boon companions. Out in the open spaces. Living the good life. Metahemeralism's gotta be the glue here, see?" And so it would go on, for sometimes half an hour or more, with Bunny raving about fishing, and sonnets, and heaven knew what, until in the middle of his monologue he would be struck by a brilliant thought and bluster off as suddenly as he had descended. He finished the paper four days before the deadline and ran around showing it to everyone before he turned it in. "This is a nice paper, Bun — ," Charles said cautiously. "Thanks, thanks." "But don't you think you ought to mention John Donne more often? Wasn't that your assignment?" "Oh, Donne," Bunny had said scoffingly. "I don't want to drag him into this." Henry had refused to read it. "I'm sure it's over my head, Bunny, really," he said, glancing over the first page. "Say, what's wrong with this type?" "Tripled spaced it," said Bunny proudly. "These lines are about an inch apart." "Looks kind of like free verse, doesn't it?" Henry made a funny little snorting noise through his nose. "Looks kind of like a menu," he said. All I remember about the paper was that it ended with the sentence "And as we leave Donne and Walton on the shores of Metahemeralism, we wave a fond farewell to those famous chums of yore.

Pokémon with a blue glow surrounding it in your menu simply indicates that you have caught this Pokémon in the last 24 hours. If you tap on a Pokémon, you can check its name, HP below the Pokémon, CP above the Pokémon, various traits, different attacks and the location and date you caught this particular Pokémon. You can rename your Pokémon by tapping the pencil next to its name.   You may also want to give your Pokémon a power up to boost its maximum health and CP, and thus making your Pokémon more powerful. This will cost you Stardust and Pokémon candy. If you wish to get rid of a Pokémon, you will want to tap the “Transfer” button in order to transfer your Pokémon to the Professor. Note that once you transfer a Pokémon to the Professor, this Pokémon will be lost forever and cannot be retrieved.   The last category features your items. In your items you will find all the items with their quantities you currently own. Pressing the trash allows you to toss an item if you wish to do so. Your maximum capacity is 350 items, but you can buy an upgrade in the Shop if you wish to expand your capacity.   An additional feature of the main menu is the Settings panel, which you will find in the upper right of your screen. If you open up the Settings, you can toggle the Music, Sound Effects, Vibration and Battery Saver. You may also revisit Professor Willow if you missed any of his speeches using the Quick Start option. Another feature is being able to sign out. This could be useful in case you wish to log in via another account. You can check the version of the application in the Settings too.   Toggling the Battery Save option will allow you to enter the Battery Save state. To enter this state simply tick the box and hold your device upside down. Your device will enter a battery saving state, indicated by a dark screen featuring the Pokémon Go logo, until held in its authentic state again. This feature is especially useful when your device is below 5% of its battery life. To utilize the remaining battery life to the fullest extent, simply hold your device upside down and put your device where it’s most comfortable for you. Mind that you may want to have your device in a position where you can still notice vibration, because whenever a Pokémon approaches you, your device will notify you through vibration, if you’ve enabled vibration in the Settings. Whenever your device vibrates, you can turn around your device with ease to continue playing without having to unlock your device. Note that you will not be notified when passing a gym or PokéStop.   The

What is it that some women think a man who’s been eatin’ buffet all his life will suddenly settle in for the same menu every night once he tastes their cookin’?

She was called a cook, but there was no real evidence she had even a small amount of ability to do this. Every meal, no matter how much you thought you liked it before, would be ruined forever after having one of Margery’s slop versions of it. Burger and Chips or Lasagne, as Mike liked, were gruesomely murdered by the time Margery had used the ingredients (and added some special ones of her own!) to deliver a pile of gruel. It did not matter what the menu said; when served, it was always green, even if none of the ingredients were actually green! “Nexxxttt! Hey, you, I said NEXXTT!!!” she shouted at the violet boy who had hesitated to wonder if life was really worth this. “What’s your name, boy? Speak up now and tell me which class you are in?” This was a usual evil method Margery used so children had to give up holding their breath and smell the putrid stench of her sweaty BO mixed with the green muck she scooped from a giant vat beside her. The poor boy nearly passed out when it hit him, but, fortunately, his friend helped him stay up. He quickly grabbed his tray and sloshed his green slush all over as he ran for freedom. NNNNNNEEEEEEEEEEEEEEEEXXXXXXXXXXXTTTTTTT!!!

Life has always seemed to me like a restaurant,' said Peter. 'When you’re born, you come in and sit down...' 'Oh, my God,' said Brenda. '...and they show you the menu,' went on Peter, frowning at Brenda. 'And it’s a swell menu. It’s got everything on it. And they tell you that you can have anything you want, the rarest and tastiest and most wonderful dishes imaginable.' 'Who’s they?' asked Brenda. 'They is a sort of waiter-cum-proprietor,' said Peter, 'and he represents organized society in the parable.' 'It’s a parable, is it?' 'Yes. So you study the menu and you pick out the dishes that appeal to you most. Some people pick more exotic viands than others, but everybody picks out something he thinks is swell and the waiter-cum-proprietor pats him on the back and says it’s an excellent choice. And you sit back and wait to be served. That represents the period of adolescence. ... Damn it, where was I?' 'You were adolescent.' 'So you sit and wait to be served your fondly chosen dish,' resumed Peter, 'and pretty soon the waiter comes in and what does he bring you? He brings you hash! "Hey," you say, "this isn’t what I ordered." "Oh isn’t it?" says the waiter who is no longer friendly. "Well, it’s what you’re gonna get." Now this is the important part. Some people meekly eat their hash. Some drown it with catsup and try to enjoy it.' 'I get it,' said Brenda. 'Those are the drunks.' 'But there are a few who say, "Goddamn it, I didn’t order hash and I don’t want hash and I won’t eat hash." They get out of their chairs and the waiter tries to push them back, but they say, "Get out of my way, who the hell are you?" And they fight their way into the kitchen while the waiter hollers and protests and there they find mountains and mountains of hash. But they keep looking around and pretty soon in odd corners of the kitchen they find the dishes they ordered, the rare and costly viands they had their hearts set on. And they eat ’em and they enjoy ’em and then they go out of the restaurant the same as the hash eaters do, but boy, they’ve dined!' He threw down his cigarette and stamped on it. 'That’s all,' he said. 'Thank you for your attention.' 'Who pays the bill?' asked George with interest. 'I don’t know,' said Peter irritably. 'That would complicate the parable to the point of chaos.' 'Who did you say the waiter was?' asked George. 'Organized society?' 'That’s right. A pale flabby guy with a walrus mustache.' 'I don’t quite see it,' said George. 'I do,' said Harriet, sitting up on the day bed. 'I see it. It’s beautiful.' 'It isn’t so bad at that,' said Brenda. 'You’re damn right it’s not.

Choosing a religion, says philosopher Ernest Gellner, has become akin to choosing a wallpaper pattern or menu item—an area of life where it is considered acceptable to act on purely personal taste or feelings. Most people do not look to spirituality for an explanatory system to answer the cosmic questions of life. Instead they choose their spirituality based on what meets their emotional needs and helps them cope with personal issues, from losing weight to gaining self-confidence. But, when “serious issues are at stake” like making money or meeting medical needs, Gellner says, then people want solutions based on “real knowledge.”7 They want to know the tested outcomes of objective science and research.

When we come to Christ, God not only forgives us, he also adopts us. Through a dramatic series of events, we go from condemned orphans with no hope to adopted children with no fear. Here is how it happens. You come before the judgment seat of God full of rebellion and mistakes. Because of his justice he cannot dismiss your sin, but because of his love he cannot dismiss you. So, in an act which stunned the heavens, he punished himself on the cross for your sins. God’s justice and love are equally honored. And you, God’s creation, are forgiven. But the story doesn’t end with God’s forgiveness. . . . It would be enough if God just cleansed your name, but he does more. He gives you his name. The Great House of God DAY 8 To him who does not work but believes on Him who justifies the ungodly, his faith is accounted for righteousness. ROMANS 4:5 NKJV God wants you to believe in him. “Whoever believes in him shall not perish but have eternal life” (John 3:16 NIV). The phrase “believes in him” doesn’t digest well in our day of self-sufficient spiritual food. “Believe in yourself ” is the common menu selection of our day. Try harder. Work longer. Dig deeper. Self-reliance is our goal. And tolerance is our virtue. “In him” smacks of exclusion. Don’t all paths lead to heaven? Islam, Hinduism, Buddhism, and humanism? Christ walks upriver on this topic. Salvation is found, not in self or in them, but in him. Paul assures salvation to the most unlikely folks:

Sub-Zero I am a genteel wretch, not without gaiety or self-respect, a ‘ragamuffin top’, so to speak,dining daily off an eclectic tasters menu culled from hunter green dumpsters of Zagat 29s. It’s really not a bad life, a bit of an adventure too, like the time I went fishing for bream from a mokoro in the Okavanga Delta and a hippo nearly tipped my dugout because I inadvertently came between the mom and her calf. I pissed my pants and returned for a change of wardrobe and cocktails to my five star safari tent at Camp Moreni,a charming hideaway with a teak wardrobe, designer linens, woven rugs and en-suite bathroom. Lately, I’ve sought shelter in a Sub-Zero cardboard box which I’ve accented with freshly plucked Lilies of the Valley. Sure, it’s smaller than the GE 25 cubic but you can’t compare the stiffness of the corrugation, the A-fluting and 400# test strength. Hey, without our standards what are we?

The chick last night marked you,” he said, gesturing to my throat. “Might be a stalker. You’ll want to prepare to wake up with your balls removed.” “Raven might cut off my balls, but not because she’s a stalker. More like she’s just in a bad mood or gassy.” Tawny looked at me then shook her head. “Oh, Vaughn. You’re fucked.” “Actually, I was and quite well. In fact, I think she bruised my hip bones.” Laughing, Tawny cuddled against Judd. “When’s the wedding?” Once Judd started laughing, I flipped them off and looked at my menu. “We’re fuck buddies. Nothing more.” Judd nodded. “Makes sense. A man of your stupidity couldn’t handle a relationship. Best to keep your life simple.” “She’s hot. That’s all I care about.” “She is hot,” Tawny said, smiling easier now. “She could probably land a rich guy with those looks.” “Did you just call me poor?” “I only mean she could get someone better than a manwhore with commitment issues.” “Fuck you,” I said and Judd looked ready to hit me. “I could commit if I wanted to. If I wasn’t expecting to die soon, I’d commit all over the fucking place.” “You don’t even have a pet.” “Who would take care of my pet when I died?” “If it was a cat, we’d take it in.” Judd frowned. “No more cats.” “One more wouldn’t hurt. In fact, if we have a bunch of cats, people will stop asking when we’re having a kid.” Judd’s frown disappeared. “Another cat wouldn’t be the end of the world.” “Judd’s the one who can’t commit,” I muttered. “He’s married and we have two cats. We’re plenty committed. You’re the one getting hickeys from a girl who likely will marry someone else in a few months.” “Why a few months?” “I don’t know. I just feel like she’ll be married in a few months. A rich guy.” “Are you psychic now?” “Yes, I’m going to open a shop and tell people their fortunes.” Smiling, Judd kissed her forehead. “A businesswoman. That’s sexy.” “Don’t even think about ditching me again so you two can fuck. You can hump each other later.” “Oh, we will,” Tawny said, waving over the waitress.

Thank you for loving me enough to give me life.

Sub-Zero I am a genteel wretch, not without gaiety or self-respect, a ‘ragamuffin top’, so to speak, dining daily off an eclectic tasters menu culled from hunter green dumpsters of Zagat 29s. It’s really not a bad life, a bit of an adventure too, like the time I went fishing for bream from a mokoro in the Okavanga Delta and a hippo nearly tipped my dugout because I inadvertently came between the mom and her calf. I pissed my pants and returned for a change of wardrobe and cocktails to my five star safari tent at Camp Moreni, a charming hideaway with a teak wardrobe, designer linens, woven rugs and en-suite bathroom. Lately, I’ve sought shelter in a Sub-Zero Pro 48 cardboard box which I’ve accented with freshly plucked Lilies of the Valley. Sure, it’s smaller than the GE 25 cubic but you can’t compare the stiffness of the corrugation, the A-fluting and 400# test strength. Hey, without our standards what are we?

From the moment you read the Menu, – oops, my error! Let’s start again. From the moment you read the Table of Contents, Pray Like A Gourmet becomes a banquet for the soul and for the spirit. Since when has prayer been such a mouth-watering, taste bud awakening experience? Like food and wine, artisan bread and spring-fed water, prayer in its multiple forms is to be savoured as it feeds our inner beings. Prayer is the place of communion and of life-giving union with God. No room for deprivation here. Come and most heartily feast!

Since we are always changing and - I hope - growing, a rule does not need to be perfect or complete. Remember it is a provisional document, neither a constricting garment we can outgrow nor a rulebook to be consulted anxiously before every move. Rather, I prefer to treat my rule of life as I treat my grocery list. I organize it meticulously, separating dairy from produce, and baked goods from cleaning products. If I am feeling especially fussy, I organize the menu according to the layout of the supermarket: fruit and vegetables along the near wall, meat and poultry in the middle, dairy along the far wall. Then I go off to shop and leave the list on the kitchen counter. I already know what's in it.

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.

We stayed for hours as we asked for endless refills of bad coffee or ordered odd dishes off the menu. I wish I'd had a stenographer who followed me so I had transcripts of these quotidian moments that as a whole were more life-changing than losing your virginity or having your heart broken. Freud said, in his correspondence with Josef Breuer, that "creativity was most powerfully released in heated male colloquy." The foundation of our friendship was a heated colloquy that became absorbed into our art and poetry. When I made art alone, it was a fantasy, but shared with Erin and Helen, art became a mission.

On Amazon Kindle, you can simply drag your finger across a sentence or paragraph you like to add a highlight. Then use the share menu to export all your highlights from the entire book all at once straight to your digital notes. You can also add comments right alongside the text as you read, which will help you remember what you found interesting about a passage.

Maybe we're all obsessed with taking selfies not because we're all narcissists, but because after a while, living one's life solely from behind the eyeballs can become a bit terrifying. It's the same reason we stare at ourselves in the mirror: to make sure we're still there, the character of our life movie.

It’s like this, John,” she began. “The question you saw, the one that was different—” “The one that said, ‘Why am I here?’” I interrupted. She nodded calmly, “Yes, that one. It’s not a question to be taken lightly. To glance at it is one thing. But when you go beyond glancing and actually see it, and then truly ask it of yourself—your world changes.” She picked up the menu, turned it over, and pointed to where the “Prior to ordering…” was printed. “I know that sounds drastic. Which is why we put this message on the front of the menu.

In other words, the blueprint view has many functions, but they all relate to abstract and technological purposes (in this case, architectural purposes.) You in your daily life remain in the “perspectivist” position, and if you want to shift to the absolutist or blueprint position you must remember the purpose of doing this — e.g., solving a real problem in architecture, or just getting the thrill of a novel view of the room. If you forget the purpose, and think the absolutist view has all the truth and the only truth, you have mistaken the map for the territory. When I call this “crazy,” I do not think I exaggerate. The only form of Idolatry (symbol-worship) loonier than this which I can imagine would occur if you ate the menu instead of eating the meal.

Do people only re-act as if words really equal things (“sticks and stones may break my bones, and names can also hurt me”) in such “touchy” areas? Try opening two restaurants and have the menu in one say “Chef’s special: Tender, juicy filet mignon” and have the other menu say “Chefs special: a hunk of dead meat hacked off a castrated bull.” Both phrases describe the same nonverbal event, but see which sells better.

As the saying goes, “you are what you eat.” However, I think that it’s a bit more accurate to say that you are what you ‘decide’ to eat. Therefore, if you’re not pleased with what you see in the mirror of your life, you may wish to review the menu that’s on the table of your heart.

Am I going to lose consciousness or will I faint?” Needless to say, the solution to this remains, “Whatever happens, even if I faint, so be it. It’s OK. I’ll deal with it when and if it happens.” Now before you get there and master this “whatever” way of thinking, take baby steps and explain to your negative voice that the panic attack system is exactly there so you would not faint.  It’s the fight-or-flight system, not the faint system. It’s rushing blood to your muscles (and thus takes it away from your brain, which explains the light-headedness) so you can punch that danger to the ground or outrun a leopard (or at least try to) if need be. Fainting would get you killed, so it’s not on the menu during an actual panic attack.

You do know scones are not donuts, right?" Nina wasn't one to pass up any baked goods, but a donut was a donut. No scone would do. "This is not your white, British-royals high tea, my friend. This is Highland Park high tea. It opened a month ago, and I think we're about to have our whole world rocked." The Jam's exterior was black-and-white---- if you blinked you'd miss it. But when they went inside Nina immediately spotted a colorful mural of dinosaurs seated on velvet cushions, eating donuts and drinking out of porcelain cups. A pristine glass display case on the opposite wall featured rows and rows of endless donuts--- a happy welcoming committee of frosting and dough. "We'll be having tea for two," Jasmine said at the counter. "And for my donut, could I get the Swirly Rosewater, please?" As soon as she saw the names and flavors of the donuts, she instantly knew two things: one, she was going to love these, and two, Leo would absolutely hate them. Nina suddenly felt sympathy for Leo any time a contestant created a unique flavor pairing on the show. She raced to find the donut her friend had ordered in the case, and landed on a frosted pink cake donut that had a lemon rosewater glaze topped with roasted pistachios. "You live your life in pink, Jas." "No better color. So from what I read online, the deal is that instead of scones, they do vegan donuts---" Nina's eyes narrowed, and Jasmine glared right back. "Don't judge. What are you going to get?" "I need chocolate," Nina said. She scanned the rows in search of the perfect solution. "May I recommend our Chocolate from the Crypt donut?" the saleswoman suggested from behind the display. Her sharp bangs and blunt ponytail bobbed as she explained, "It's our fall-themed donut--- chocolate cake with a chocolate glaze, and it's got a kick from the cayenne pepper and cinnamon we add in." "Oh, my donut," Nina said. In the case was an absolutely gorgeous chocolate confection--- the cayenne and cinnamon flakes on the outside created a black-and-orange effect. "I am sold." "You got it." The saleswoman nodded and rang them up. A narrow hallway covered in murals of cartoon animals drinking tea led them to the official tearoom. Soaring ceilings revealed exposed beams and brick walls, signaling that the building was likely older and newly restored. Modern, barrel-back walnut chairs were clustered around ultrasleek Scandinavian round tables. Nina felt like she'd followed Jasmine down a rabbit hole and emerged into the modern interpretation of the Mad Hatter's tea party. "This is like..." Nina began. "It's a fun aesthetic." "I know, right?" Jasmine replied as they sat down. "It makes me feel like I'm not cool enough to be here, but glad I got invited." Nina picked up the prix fixe high tea menu on the table. The Jam's version of finger sandwiches were crispy "chicken" sliders, potato-hash tacos and mini banh mi, and in lieu of scones, they offered cornbread with raspberry jam and their signature donuts. "And it's all vegan...?" "Yes, my friendly carnivore, and hopefully delicious.

Dive Deeper: Henri Lipmanowicz and Keith McCandless have come up with a menu of 33 well defined yet simple structures that are designed to allow the inclusion of everyone across all levels of the organization and stakeholder community. They refer to these simple structures as Liberating Structures in their book of the same title.

Braised Striped Bass Pavillon YIELD: 4 SERVINGS I HAD NEVER SEEN or tasted striped bass before I worked at Le Pavilion. It is similar, however, to the loup de mer of the Mediterranean, one of the most prized fish of that region and a standard menu item in restaurants along the Côte d’Azur. With flesh that is slightly softer and moister than its European cousin, striped bass was a specialty of Le Pavilion. The braised wild striped bass would be presented to the patrons whole and carved at tableside. The following is a simple, elegant, and mouth-watering adaptation of the recipe from Le Pavilion. The fish, gutted with head on, is braised with white wine, shallots, and mushrooms in the oven, then coated with the cooking juices enriched with butter. This dish is excellent served with tiny steamed potatoes or sautéed cucumbers. 1 striped bass, gutted, with head on (about 3 pounds) 2 cups thinly sliced mushrooms ¼ cup chopped shallots ½ teaspoon salt, plus more to taste ½ teaspoon freshly ground black pepper, plus more to taste 1 tablespoon good olive oil 1 teaspoon fresh thyme leaves 2 bay leaves 1 cup dry, fruity white wine (Chardonnay or Sauvignon Blanc) 8 tablespoons (1 stick) unsalted butter, at room temperature 1 tablespoon fresh lemon juice 1 tablespoon minced fresh chives Preheat the oven to 400 degrees. Place the fish in a gratin dish or stainless steel baking dish that is narrow enough to prevent the garnishes and the wine from spreading out too much. Sprinkle with the mushrooms, shallots, ½ teaspoon salt, ½ teaspoon pepper, olive oil, thyme, bay leaves, and wine. Cover tightly with a piece of aluminum foil so the fish will cook in its own steam. Bake for 35 to 45 minutes, or until the fish is cooked through. Check by inserting the point of a small knife into the flesh. It should be tender, and the flesh should separate from the central bone when pierced with the knife. Reduce the heat to 150 degrees. Using a large hamburger spatula, transfer the whole fish to an ovenproof serving platter, and set aside in the warm oven while you complete the recipe. Pour the fish’s cooking juices and vegetable solids into a small saucepan, and discard the bay leaves. You should have ¾ to 1 cup of liquid; cook down the liquid or add water to adjust the yield to this amount. Bring to a boil on top of the stove, and add the butter spoonful by spoonful, incorporating each piece into the mixture with a whisk before you add another. Remove the saucepan from the heat, and add the lemon juice, chives, and additional salt and pepper to taste. At serving time, pull or scrape off the skin on top of the fish with a small paring knife. Coat the fish with the sauce, and sprinkle the chives on top. Bring to the table, and carve for the guests.

New England Clam Chowder YIELD: 4 TO 6 SERVINGS (ABOUT 8 CUPS) I DON’T REMEMBER ever eating clams when I was in France. Oysters and mussels, yes, but not clams. Fried clams and New England clam chowder were popular menu items at Howard Johnson’s, and I soon learned to love them. Although HoJo’s clam chowder recipe was made in 3,000-gallon amounts and canned, it was quite good. I reproduce that taste at home when a bit of Howard Johnson’s nostalgia creeps in. 5 quahog clams or 10 to 12 large cherrystone clams 4 cups water 4 ounces pancetta or lean, cured pork, cut into 1-inch pieces (about ¾ cup) 1 tablespoon good olive oil 1 large onion (about 8 ounces), peeled and cut into 1-inch pieces (1½ cups) 2 teaspoons chopped garlic 1 tablespoon all-purpose flour 2 sprigs fresh thyme 1 pound Yukon Gold potatoes, peeled and cut into ½-inch dice (2¼ cups) 1 cup light cream 1 cup milk ¼ teaspoon freshly ground black pepper Wash the clams well under cold water, and put them in a saucepan with 2 cups of the water. Bring to a boil (this will take about 5 minutes), and boil gently for 10 minutes. Drain off and reserve the cooking liquid, remove the clams from their shells, and cut the clams into ½-inch pieces (1½ cups). Put the clam pieces in a bowl, then carefully pour the cooking liquid into another bowl, leaving behind any sediment or dirt. (You should have about 3½ cups of stock.) Set aside the stock and the clams. Put the pancetta or pork pieces in a large saucepan, and cover with the remaining 2 cups water. Bring to a boil, and boil for 30 seconds. Drain the pancetta, and wash it in a sieve under cold water. Rinse the saucepan, and return the pancetta to the pan with the oil. Place over medium heat, and cook gently, stirring occasionally, for 7 to 8 minutes. Add the onion and garlic, and continue cooking, stirring, for 1 minute. Add the flour, mix it in well, and cook for 10 seconds. Add the reserved stock and the thyme, and bring to a boil. Then add the potatoes and clams, bring to a boil, cover, reduce the heat to very low, and cook gently for 2 hours. At serving time, add the cream, milk, and pepper, bring to a boil, and serve. (Note: No salt should be needed because of the clam juice and pancetta, but taste and season to your liking.)

Never show people your menu, for your kitchen will be replaced by a dump site, your mind.

Our breakfast menu featured some special soups, including a spicy tomato mixture with fresh oysters, a light cream of potato soup with a poached egg, served with crisp, buttered toast, and a creamy oatmeal soup with chicken stock and sliced leek and crisp bacon tidbits.

Gnocchi à la Romaine (ROMAN GNOCCHI) YIELD: 4 SERVINGS ATHOUGH MOST PEOPLE associate gnocchi with the Italian kitchen, gnocchi à la parisienne (little dumplings made with choux paste) and gnocchi à la romaine, made from semoule des blé dur, called semolina in Italian, were standards on the menu of Le Plaza Athénée. I still love semolina gnocchi and make them a few times a year for family and friends. They make a great starter to a meal and are just as good as an accompaniment with poultry or veal. 2 cups whole milk ¾ teaspoon salt ¼ teaspoon freshly ground black pepper Dash of grated nutmeg ½ cup semolina (granulated hard durum wheat flour) 2 large eggs 1 teaspoon good olive oil ¾ cup grated Comté or Gruyère cheese (2 ounces) ¼ teaspoon salt ¼ teaspoon freshly ground black pepper ½ cup heavy cream Bring 1¾ cups of the milk to a boil in a medium saucepan with the salt, pepper, and nutmeg. As soon as the milk boils, pour the semolina into it in a steady stream while mixing it in with a whisk. Reduce the heat to low, and cook for 1 to 2 minutes, stirring occasionally with the whisk. The mixture should be very thick and smooth. Meanwhile, break the eggs into a small bowl, add the remaining ¼ cup milk, and beat with a fork until smooth. Add to the semolina in the pan, and mix in well with a whisk. Cook and stir for about 30 seconds, until very thick. Set aside while you line a 9-×-6-inch baking dish with plastic wrap, so the ends overhang the sides of the dish. Pour the mixture into it, and using the plastic wrap liner, press on the dough so that it is about ¾ inch thick. Let cool. Preheat the oven to 425 degrees. Cut the cold gnocchi dough into 3-inch squares (you will have 6 squares), oil a gratin dish with the teaspoon of oil, and arrange the gnocchi in the dish, leaving a little space between them. Sprinkle the grated cheese, salt, and pepper on top, and bake for about 15 minutes, until lightly browned and hot. Remove from the oven, and move the oven shelf 6 to 8 inches from the heat source. Pour the cream over the gnocchi, and return the dish to the oven. Immediately switch the oven setting to broil, and broil the gnocchi for about 5 minutes, or until nicely browned on top. Serve.