Menu Of The Day Quotes

The waiter approached. 'Would you like to see the menu?' he said. 'Or would you like to meet the Dish of the Day?' 'Huh?' said Ford. 'Huh?' said Arthur. 'Huh?' said Trillian. 'That’s cool,' said Zaphod. 'We'll meet the meat.

I have read so many books. And yet, like most Autodidacts, I am never quite sure of what I have gained from them. There are days when I feel I have been able to grasp all there is to know in one single gaze, as if invisible branches suddenly spring out of no where, weaving together all the disparate strands of my reading. And then suddenly the meaning escapes, the essence evaporates and no matter how often I reread the same lines they seem to flee ever further with each subsequent reading and I see myself as some mad old fool who thinks her stomach is full because she's been reading the menu.

Would you like to see the menu?" he said, "or would you like meet the Dish of the Day?" ... “Good evening,” it lowed and sat back heavily on its haunches, “I am the main Dish of the Day. May I interest you in parts of my body?

Connor pockets his cell. “Lily,” he says. “If I wanted to date for a last name, I’d have a girl on my arm every single day. I would never be single.” He leans forward. “I promise you, that my intentions are pure. And I think it’s sweet you’re looking out for Rose, but she’s more than capable of taking care of herself, which is one of the many reasons why I want to pursue her.” “What’s another reason?” I test him. He smiles. “I won’t have to taxingly explain to her menu items in a real French restaurant.” He knows she’s fluent? “I won’t have to explain financial statements or dividends. I’ll be able to discuss anything and everything in the world, and she’ll have an answer.

Farmers tend to eat a very limited and unbalanced diet. Especially in premodern times, most of the calories feeding an agricultural population came from a single crop – such as wheat, potatoes or rice – that lacks some of the vitamins, minerals and other nutritional materials humans need. The typical peasant in traditional China ate rice for breakfast, rice for lunch, and rice for dinner. If she were lucky, she could expect to eat the same on the following day. By contrast, ancient foragers regularly ate dozens of different foodstuffs. The peasant’s ancient ancestor, the forager, may have eaten berries and mushrooms for breakfast; fruits, snails and turtle for lunch; and rabbit steak with wild onions for dinner. Tomorrow’s menu might have been completely different. This variety ensured that the ancient foragers received all the necessary nutrients.

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.

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.

Everything is going as planned until I notice that Ashley has barely touched her wine glass or food after ordering the priciest bottle and several of the most expensive dishes on the menu. From "My Worst Valentine's Day.Ever: a Short Story

Here's a profundity, the best I can do: sometimes you just know… You just know when two people belong together. I had never really experienced that odd happenstance before, but this time, with her, I did. Before, I was always trying to make my relationships work by means of willpower and forced affability. This time I didn't have to strive for anything. A quality of ease spread over us. Whatever I was, well, that was apparently what she wanted… To this day I don't know exactly what she loves about me and that's because I don't have to know. She just does. It was the entire menu of myself. She ordered all of it.

One day, everyone stopped over-thinking. We started thinking just as much as we should, and not any more than necessary. There was no more misunderstandings whatsoever. Minor disagreements were forgotten, not turned into proof of larger things. Trivial errors of speech or judgement were just as important as items on the breakfast menu: you chose waffles and I chose eggs and it was a god damn miracle.

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.

When things change, even radically, you look at your buddies, shake your head, shrug, and adapt. That's what you do, as soldiers. Civilians get upset when the menu changes at Applebees.

If he were the prince, he would spend day and night in training. He would pour over battle plans and come up with new ways to defend his kingdom and keep his people safe. The only thing that Nigel seemed to pour over was the cook’s weekly menu.

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.

It's pronounced wee but spelled O-U-I. It's all you'll want to say when you're sitting at one of the thousands of little cafes that line the streets and you're looking at a menu full of foods you just want to eat for days. And then you wake up early, and the sun is rising in shades of pink over the white buildings as you make your way through the sleepy streets until you're upon the fresh markets!

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.

Alex took a high stool and ordered a whiskey. “Little early in the day for celebration,” the barkeep said as he poured. “What’s the occasion?” “It turns out,” Alex said, exaggerating his Mariner Valley drawl just a little for the effect, “that sometimes I’m an asshole.” “Hard truth.” “It is.” “You expect drinking alone to improve that?” “Nope. Just observing the traditions of alienated masculine pain.” “Fair enough,” the barkeep said. “Want some food with it?” “I’d look at a menu.

So, what do you go for in a girl?” He crows, lifting a lager to his lips Gestures where his mate sits Downs his glass “He prefers tits I prefer ass. What do you go for in a girl?” I don’t feel comfortable The air left the room a long time ago All eyes are on me Well, if you must know I want a girl who reads Yeah. Reads. I’m not trying to call you a chauvinist Cos I know you’re not alone in this but… I want a girl who reads Who needs the written word & uses the added vocabulary She gleans from novels and poetry To hold lively conversation In a range of social situations I want a girl who reads Who’s heart bleeds at the words of Graham Greene Or even Heat magazine Who’ll tie back her hair while reading Jane Eyre And goes cover to cover with each water stones three for two offer but I want a girl who doesn’t stop there I want a girl who reads Who feeds her addiction for fiction With unusual poems and plays That she hunts out in crooked bookshops for days and days and days She’ll sit addicted at breakfast, soaking up the back of the cornflakes box And the information she gets from what she reads makes her a total fox Cos she’s interesting & unique & her theories make me go weak at the knees I want a girl who reads A girl who’s eyes will analyze The menu over dinner Who’ll use what she learns to kick my ass in arguments so she always ends the winner But she’ll still be sweet and she’ll still be flirty Cos she loves the classics and the classics are dirty So late at night she’d always have me in a stupor As she paraphrases the raunchier moments from the works of Jilly Cooper See, some guys prefer asses Some prefer tits And I’m not saying that I don’t like those bits But what’s more important What supersedes Is a girl with passion, wit and dreams So I’d like a girl who reads.

Would you like to see the menu?” he said. “Or would you like to meet the Dish of the Day?

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

it’s a personal rule of mine never to order the same thing off the menu as someone else. You’re a flawed human being if you think two beet salads at a table is ever acceptable.

I sometimes rented a car and drove from event to event in Europe; a road trip was a great escape from the day-to-day anxieties of playing, and it kept me from getting too lost in the tournament fun house with its courtesy cars, caterers, locker room attendants, and such — all amenities that create a firewall between players and what you might call the 'real' world — you know, where you may have to read a map, ask a question in a foreign tongue, find a restaurant and read the menu posted in the window to make sure you're not about to walk into a joint that serves only exotic reptile meat.

In the restaurant kitchen, August meant lobsters, blackberries, silver queen corn, and tomatoes, tomatoes, tomatoes. In honor of the last year of the restaurant, Fiona was creating a different tomato special for each day of the month. The first of August (two hundred and fifty covers on the book, eleven reservation wait list) was a roasted yellow tomato soup. The second of August (two hundred and fifty covers, seven reservation wait list) was tomato pie with a Gruyère crust. On the third of August, Ernie Otemeyer came in with his wife to celebrate his birthday and since Ernie liked food that went with his Bud Light, Fiona made a Sicilian pizza- a thick, doughy crust, a layer of fresh buffalo mozzarella, topped with a voluptuous tomato-basil sauce. One morning when she was working the phone, Adrienne stepped into the kitchen hoping to get a few minutes with Mario, and she found Fiona taking a bite out of red ripe tomato like it was an apple. Fiona held the tomato out. "I'd put this on the menu," she said. "But few would understand.

So, it wasn’t until I was living in Mexico that I first started enjoying chocolate mousse. See, there was this restaurant called La Lorraine that became a favorite of ours when John and I were living in Mexico City in 1964–65. The restaurant was in a beautiful old colonial period house with a large courtyard, red tile floors, and a big black and white portrait of Charles de Gaulle on the wall. The proprietor was a hefty French woman with grey hair swept up in a bun. She always welcomed us warmly and called us mes enfants, “my children.” Her restaurant was very popular with the folks from the German and French embassies located nearby. She wasn’t too keen on the locals. I think she took to us because I practiced my French on her and you know how the French are about their language! At the end of each evening (yeah, we often closed the joint) madame was usually seated at the table next to the kitchen counting up the evening’s receipts. Across from her at the table sat a large French poodle, wearing a napkin bib and enjoying a bowl of onion soup. Ah, those were the days… Oh, and her mousse au chocolate was to DIE for!

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.

Obediently, I squash into a corner with a glass of cider. A chalkboard menu declares that the special of the day is stargazy pie. I gulp my drink, envisaging withered fish heads gazing plaintively at the ceiling. In the end, I'm presented with a cheese and pickle sandwich the size of my head and a pile of crisps.

Extremist material of any kind always looks gaudy and cheap, like a bad pizza menu. Not because they can't afford decent computers - these days you can knock up a professional CD cover on a pay-as-you-go mobile - but because anyone who's good at graphic design is likely to be a thoughtful, inquisitive sort by nature. And thoughtful, inquisitive sorts tend to think fascism is a bit shit, to be honest. If the BNP really were the greatest British party, they'd have the greatest British designer working for them - Jonathan Ive, perhaps, the man who designed the iPod. But they don't. They've got someone who tries to stab your eyes out with primary colours.

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 probably should say that this is what makes you a good traveler in my opinion, but deep down I really think this is just universal, incontrovertible truth. There is the right way to travel, and the wrong way. And if there is one philanthropic deed that can come from this book, maybe it will be that I teach a few more people how to do it right. So, in short, my list of what makes a good traveler, which I recommend you use when interviewing your next potential trip partner: 1. You are open. You say yes to whatever comes your way, whether it’s shots of a putrid-smelling yak-butter tea or an offer for an Albanian toe-licking. (How else are you going to get the volcano dust off?) You say yes because it is the only way to really experience another place, and let it change you. Which, in my opinion, is the mark of a great trip. 2. You venture to the places where the tourists aren’t, in addition to hitting the “must-sees.” If you are exclusively visiting places where busloads of Chinese are following a woman with a flag and a bullhorn, you’re not doing it. 3. You are easygoing about sleeping/eating/comfort issues. You don’t change rooms three times, you’ll take an overnight bus if you must, you can go without meat in India and without vegan soy gluten-free tempeh butter in Bolivia, and you can shut the hell up about it. 4. You are aware of your travel companions, and of not being contrary to their desires/​needs/​schedules more often than necessary. If you find that you want to do things differently than your companions, you happily tell them to go on without you in a way that does not sound like you’re saying, “This is a test.” 5. You can figure it out. How to read a map, how to order when you can’t read the menu, how to find a bathroom, or a train, or a castle. 6. You know what the trip is going to cost, and can afford it. If you can’t afford the trip, you don’t go. Conversely, if your travel companions can’t afford what you can afford, you are willing to slum it in the name of camaraderie. P.S.: Attractive single people almost exclusively stay at dumps. If you’re looking for them, don’t go posh. 7. You are aware of cultural differences, and go out of your way to blend. You don’t wear booty shorts to the Western Wall on Shabbat. You do hike your bathing suit up your booty on the beach in Brazil. Basically, just be aware to show the culturally correct amount of booty. 8. You behave yourself when dealing with local hotel clerks/​train operators/​tour guides etc. Whether it’s for selfish gain, helping the reputation of Americans traveling abroad, or simply the spreading of good vibes, you will make nice even when faced with cultural frustrations and repeated smug “not possible”s. This was an especially important trait for an American traveling during the George W. years, when the world collectively thought we were all either mentally disabled or bent on world destruction. (One anecdote from that dark time: in Greece, I came back to my table at a café to find that Emma had let a nearby [handsome] Greek stranger pick my camera up off our table. He had then stuck it down the front of his pants for a photo. After he snapped it, he handed the camera back to me and said, “Show that to George Bush.” Which was obviously extra funny because of the word bush.) 9. This last rule is the most important to me: you are able to go with the flow in a spontaneous, non-uptight way if you stumble into something amazing that will bump some plan off the day’s schedule. So you missed the freakin’ waterfall—you got invited to a Bahamian family’s post-Christening barbecue where you danced with three generations of locals in a backyard under flower-strewn balconies. You won. Shut the hell up about the waterfall. Sally

So he asked her what she’d like to drink. Her choice would be crucial. If she orders a decaf, he thought, I’m getting up and leaving. No one was entitled to drink a decaf when it came to this type of encounter. It’s the least gregarious drink there is. Tea isn’t much better. Just met, and already settling into some kind of dull cocoon. You feel like you’re going to end up spending Sunday afternoons watching TV. Or worse: at the in-laws’. Yes, tea is indisputably in-law territory. Then what? Alcohol? No good for this time of day. You could have qualms about a woman who starts drinking right away like that. Even a glass of red wine isn’t going to cut it. François kept waiting for her to choose what she’d like to drink, and this was how he kept up his liquid analysis of first impressions of women. What was left now? Coke, or any type of soda … no, not possible, that didn’t say woman at all. Might as well ask for a straw, too, while she was at it. Finally he decided that juice was good. Yes, juice, that was nice. It’s friendly and not too aggressive. You can sense the kind of sweet, well-balanced woman who would make such a choice. But which juice? Better to avoid the great classics: apple, orange, too popular. It would have to be only slightly original without being completely eccentric. Papaya or guava—frightening. No, the best is choosing something in between, like apricot. That’s it. Apricot juice: perfect. If she chooses it, I’ll marry her, thought François. At that precise instant, Natalie raised her head from the menu, as if emerging from a long reflection. It was the same reflection in which the stranger opposite her had just been absorbed. “I’ll have a juice…” “…?” “Apricot juice, I guess.” He looked at her as if she were a violation of reality.

To become as present in your own city as you would be while traveling, you have to make the city feel new: take a different commute home, listen to different music, go into restaurants where you haven’t looked at the menu beforehand and may not be sure what to order. You have to get a little disoriented, even annoyed. That’s what it’s like to be around humans, who are unpredictable and often annoying.

The month before I had found a cockroach in a bowl of onion soup and, when I complained, the waiter dutifully removed it and returned with another bowl from the same pot. Sheepishly, I explained that I no longer had an appetite for onion soup. A few days later, when I told the hotel manager how disappointed I was to find that onion soup was no longer on the menu, he said, ‘Oh, we ran out of cockroaches.

The alternative to soul-acceptance is soul-fatigue. There is a kind of fatigue that attacks the body. When we stay up too late and rise too early; when we try to fuel ourselves for the day with coffee and a donut in the morning and Red Bull in the afternoon; when we refuse to take the time to exercise and we eat foods that clog our brains and arteries; when we constantly try to guess which line at the grocery store will move faster and which car in which lane at the stoplight will move faster and which parking space is closest to the mall, our bodies grow weary. There is a kind of fatigue that attacks the mind. When we are bombarded by information all day at work . . . When multiple screens are always clamoring for our attention . . . When we carry around mental lists of errands not yet done and bills not yet paid and emails not yet replied to . . . When we try to push unpleasant emotions under the surface like holding beach balls under the water at a swimming pool . . . our minds grow weary. There is a kind of fatigue that attacks the will. We have so many decisions to make. When we are trying to decide what clothes will create the best possible impression, which foods will bring us the most pleasure, which tasks at work will bring us the most success, which entertainment options will make us the most happy, which people we dare to disappoint, which events we must attend, even what vacation destination will be most enjoyable, the need to make decisions overwhelms us. The sheer length of the menu at Cheesecake Factory oppresses us. Sometimes college students choose double majors, not because they want to study two fields, but simply because they cannot make the decision to say “no” to either one. Our wills grow weary with so many choices.

I had no idea the Monkey Bar meat loaf was going to have my name on it, but when the restaurant opened, there it was, on the menu, Nora’s Meat Loaf. I felt that I had to order it, out of loyalty to myself, and it was exactly as good as it had been at the tasting. I was delighted. What’s more, I had the oddest sense of accomplishment. I somehow felt I’d created this meat loaf, even though I’d had nothing to do with it. I’d always envied Nellie Melba for her peach, Princess Margherita for her pizza, and Reuben for his sandwich, and now I was sort of one of them. Nora’s Meat Loaf. It was something to remember me by. It wasn’t exactly what I was thinking of back in the day when we used to play a game called “If you could have something named after you, what would it be?” In that period, I’d hoped for a dance step, or a pair of pants. But I was older now, and I was willing to settle for a meat loaf.

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.

A man in disheveled clothing approaches you with a knife and tells you to give him your belongings. Imagine... You take a deep breath and blow your community assistance horn, and the local de-escalation enthusiast arrives on his unicycle. He drapes him with the comfort blanket and gives him a hug, whispering in his ear that things will be okay. You are stabbed 37 times and he uses the Subway gift card that was in your purse to buy himself a sweet onion chicken teriyaki sandwich from the $3.99 Sub of the Day menu Isn't this public safety?

He'd kept his figure despite being past his first youth. Pretty good for nearly forty. Who was she fooling? She knew quite well that he was thirty-five and a half, exactly five years older than she. Their birthdays were two days apart. It was absurd the way trivial facts lingered in the memory, facts as unimportant as what she had for dinner on Tuesday. Except that she couldn't remember last week's menu and she was annoyingly aware of Max Quinton's preference for lamb over beef, for apple tart over syllabub. He preferred Shakespeare to the modern poets, the country to the town.

The menu at the Hug Deli included, among other items, the Warm and Fuzzy Hug, the Beverly Hills Air Kiss Hug, and the Gangsta Hug, with side orders of Pinch, Tickle, and Back Scratch. She ordered the Long Uncomfortable Hug, because she thought that was funny, thereby prompting a nut-brown Venice Beach-looking dude to hold on to her, earnestly pokerfaced, for a seeming eternity. "Are you uncomfortable yet?" "Fairly, yes." "Excellent. My work here is done." She laughed and mounted on her bike, pedalling away from the zany mirage as her gratuitous hugger shouted "Namaste" in her direction.

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.

Bread, however, is their chief food. It is cheap; they like it; it comes into the house ready cooked, it is always at hand, and needs no plate and spoon. Spread with a scraping of butter, jam, or margarine, according to the length of purse of the mother, they never, tire of it as long as they are in their ordinary state of health. They receive it into their hands, and can please themselves as to where and how they eat it. It makes the sole article in the menu for two meals in the day. Dinner may consist of anything from the joint on Sunday to boiled rice on Friday. Potatoes will play a great part as a rule, at dinner, but breakfast and tea will be bread.

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.

We wanted to do French toast for the brunch, but acknowledged that it is a dangerous item for a special event where people might be dressed up. Patrick had an awesome recipe for the toast itself, using day-old Challah, melted vanilla ice cream as a main ingredient in the soaking liquid, and just a hint of sea salt. I had come up with an alternative to the sticky drippy-down-your-front maple syrup problem by mixing equal parts maple sugar and demerara sugar, and having him sprinkle this on top of the already-cooked French toast and doing a quick brûlée under the broiler; giving the toast a thin crackly maple sugar shell. All the sweet and smoky taste, nothing ruining your mother-in-law's favorite silk blouse.

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.

Dinner starts with a ceviche of beef, the love child of northern Italy's raw beef culture and the couple's interest in assertive flavors from around the world. Depending on the day, you may find lemongrass, cilantro, and miso- perfect strangers across Italy- canoodling with cured anchovies and handmade pastas. "It's not fusion," says Francesca. "We don't ever think 'How can we work a bit of Asia into this plate?' If it makes sense on the fork, then we go for it." From there Francesca takes me through the entire menu: from the esoteric and unexpected- fried snails over a dashi-spiked potato puree, glazed pork belly with cavolo nero kimchi- to gentle riffs on the soul food you'd find in a traditional trattoria- fried artichokes dipped into an anise-spiked mayonnaise, tender pork sweetbreads with tiny candy-sweet asparagus and a slick of Mazzo's exceptional olive oil.

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.

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.

I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless taught me not one but two amazing mole sauces, the whole time bemoaning that he never seemed to know what to cook for his teenage daughter. Jose Andres made me a classic Spanish tortilla, shocking me with the sheer volume of viridian olive oil he put into that simple dish of potatoes, onions, and eggs. Graham Elliot Bowles and I made gourmet Jell-O shots together, and ate leftover cheddar risotto with Cheez-Its crumbled on top right out of the pan. Lucky for me, Maria still includes me in special evenings like this, usually giving me the option of joining the guests at table, or helping in the kitchen. I always choose the kitchen, because passing up the opportunity to see these chefs in action is something only an idiot would do. Susan Spicer flew up from New Orleans shortly after the BP oil spill to do an extraordinary menu of all Gulf seafood for a ten-thousand-dollar-a-plate fund-raising dinner Maria hosted to help the families of Gulf fishermen. Local geniuses Gil Langlois and Top Chef winner Stephanie Izard joined forces with Gale Gand for a seven-course dinner none of us will ever forget, due in no small part to Gil's hoisin oxtail with smoked Gouda mac 'n' cheese, Stephanie's roasted cauliflower with pine nuts and light-as-air chickpea fritters, and Gale's honey panna cotta with rhubarb compote and insane little chocolate cookies. Stephanie and I bonded over hair products, since we have the same thick brown curls with a tendency to frizz, and the general dumbness of boys, and ended up giggling over glasses of bourbon till nearly two in the morning. She is even more awesome, funny, sweet, and genuine in person than she was on her rock-star winning season on Bravo. Plus, her food is spectacular all day. I sort of wish she would go into food television and steal me from Patrick. Allen Sternweiler did a game menu with all local proteins he had hunted himself, including a pheasant breast over caramelized brussels sprouts and mushrooms that melted in your mouth (despite the occasional bit of buckshot). Michelle Bernstein came up from Miami and taught me her white gazpacho, which I have since made a gajillion times, as it is probably one of the world's perfect foods.

We wanted Penny to work somewhere that was pedestrian and wonderfully quotidian. Here are these guys who are trying to unravel the secrets of the universe, and Penny introduces herself by saying, “I work at The Cheesecake Factory.” The juxtaposition of scientists working in the quantum field, perhaps changing the world with their work, and “I work at The Cheesecake Factory” seemed to be a funny dichotomy. And the cheesecake is great! I personally really love their chocolate chip cheesecake. And the menu went on for days—it was like a book! There was a lot going for it, and the company was very gracious about letting us use their name. Surprisingly, the California Institute of Technology (abbreviated as Caltech) wasn’t as enthusiastic when it came to establishing Sheldon and Leonard’s workplace. Chuck Lorre: Caltech wasn’t keen on us using their name or likeness early on, so we obliged for a while, and then when the show took off, they communicated with us again and said something along the lines of, “Please feel free to use the word Caltech in your show,” because it was a good promotion for Caltech! [Laughs] Someone over there recognized that being associated with this burgeoning hit show was not going to damage their reputation.

In those hours where he'd planned for the [possible future] demise of his family's fortune, he'd settled quickly on the easiest job he could step into: Mechanical Turk. The Turks were an army of workers in gamespace. All you had to do was prove that you were a decent player - the game had the stats to know it - and sign up, and then log in whenever you wanted a shift. The game would ping you any time a player did something the game didn't know how to interpret - talked too intensely to a non-player character, stuck a sword where it didn't belong, climbed a tree that no one had bothered to add any details to - and you'd have to play spot referee. You'd play the non-player character, choose a behavior for the stabbed object, or make a decision from a menu of possible things you might find in a tree. It didn't pay much, but it didn't take much time, either. Wei-Dong had calculated that if he played two computers - something he was sure he could keep up - and did a new job every twenty seconds each, he could make as much as the senior managers at his father's company. He'd have to do it for ten hours a day, but he'd spent plenty of weekends playing for twelve or even fourteen hours a day, so hell, it was practically money in the bank.

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.

Cendrillon specialized in seafood, so we had four fish stations: one for poaching, one for roasting, one for sautéing, and one for sauce. I was the chef de partie for the latter two, which also included making our restaurant's signature soups. O'Shea planned his menu seasonally- depending on what was available at the market. It was fall, my favorite time of the year, bursting with all the savory ingredients I craved like a culinary hedonist, the ingredients that turned my light on. All those varieties of beautiful squashes and root vegetables- the explosion of colors, the ochre yellows, lush greens, vivid reds, and a kaleidoscope of oranges- were just a few of the ingredients that fueled my cooking fantasies. In the summer, on those hot cooking days and nights in New York with rivulets of thick sweat coating my forehead, I'd fantasize about what we'd create in the fall, closing my eyes and cooking in my head. Soon, the waitstaff would arrive to taste tonight's specials, which would be followed by our family meal. I eyed the board on the wall and licked my lips. The amuse-bouche consisted of a pan-seared foie gras served with caramelized pears; the entrée, a boar carpaccio with eggplant caviar, apples, and ginger; the two plats principaux, a cognac-flambéed seared sea scallop and shrimp plate served with deep-fried goat cheese and garnished with licorice-perfumed fennel leaves, which fell under my responsibility, and the chief's version of a beef Wellington served with a celeriac mash, baby carrots, and thin French green beans.

Bruno reappeared with two baskets swathed in white linen napkins and a ramekin of something bright yellow. Thatcher unveiled one basket. "Pretzel bread," he said. He held up a thick braid of what looked to be soft pretzel, nicely tanned, sprinkled with coarse salt. "This is served with Fee's homemade mustard. So right away the guest knows this isn't a run-of-the-mill restaurant. They're not getting half a cold baguette here, folks, with butter in the gold foil wrapper. This is warm pretzel bread made on the premises, and the mustard ditto. Nine out of ten tables are licking the ramekin clean." He handed the bread basket to a waiter with a blond ponytail (male- everyone at the table was male except for Adrienne, Caren, and the young bar back who was hanging on to Duncan's arm). The ponytailed waiter- name?- tore off a hunk of bread and dipped it in the mustard. He rolled his eyes like he was having an orgasm. The appropriate response, Adrienne thought. But remembering her breakfast she guessed he wasn't faking it. "The other basket contains our world-famous savory doughnuts," Thatcher said. He whipped the cloth off like a magician, revealing six golden-brown doughnuts. Doughnuts? Adrienne had been too nervous to think about eating all day, but now her appetite was roused. After the menu meeting, they were going to have family meal. The doughnuts were deep-fried rings of a light, yeasty, herb-flecked dough. Chive, basil, rosemary. Crisp on the outside, soft on the inside. Savory doughnuts. Who wouldn't stand in line for these? Who wouldn't beg or steal to access the private phone line so that they could make a date with these doughnuts?

For four hours, Andrew and I were presented with course after course of delightful creations, imaginative pairings, and, always, dramatic presentations. Little fillets of sturgeon arrived under a glass dome, after which it was lifted, applewood smoke billowed out across the table. Pretzel bread, cheese, and ale, meant to evoke a picnic in Central Park, was delivered in a picnic basket. But my favorite dish was the carrot tartare. The idea came, along with many of the menu's other courses, while researching reflecting upon New York's classic restaurants. From 21 Club to Four Seasons, once upon a time, every establishment offered a signature steak tartare. "What's our tartare?" Will and Daniel wondered. They kept playing with formulas and recipes and coming close to something special, but it never quite had the wow factor they were looking for. One day after Daniel returned from Paffenroth Gardens, a farm in the Hudson Valley with the rich muck soil that yields incredibly flavorful root vegetables, they had a moment. In his perfect Swiss accent, he said, "What if we used carrots?" Will remembers. And so carrot tartare, a sublime ode to the humble vegetable, was added to the Eleven Madison Park tasting course. "I love that moment when you clamp a meat grinder onto the table and people expect it to be meat, and it's not," Will gushes of the theatrical table side presentation. After the vibrant carrots are ground by the server, they're turned over to you along with a palette of ingredients with which to mix and play: pickled mustard seeds, quail egg yolk, pea mustard, smoked bluefish, spicy vinaigrette. It was one of the most enlightening yet simple dishes I've ever had. I didn't know exactly which combination of ingredients I mixed, adding a little of this and a little of that, but every bite I created was fresh, bright, and ringing with flavor. Carrots- who knew?

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.

Jenna is acting strange. Weeping, moping, even remarks tending toward belittlement Melmoth might tolerate (although he cannot think why; she is not his wife and even in human females PMS is a plague of the past) but when he caught her lying about Raquel—udderly wonderful, indeed—he knew the problem was serious. After sex, Melmoth powers her down. He retrieves her capsule from underground storage, a little abashed to be riding up with the oblong vessel in a lobby elevator where anyone might see. Locked vertical for easy transport, the capsule on its castors and titanium carriage stands higher than Melmoth is tall. He cannot help feeling that its translucent pink upper half and tapered conical roundness make it look like an erect penis. Arriving at penthouse level, he wheels it into his apartment. Once inside his private quarters, he positions it beside the hoverbed and enters a six-character alphanumeric open-sesame to spring the lid. On an interior panel, Melmoth touches a sensor for AutoRenew. Gold wands deploy from opposite ends and set up a zero-gravity field that levitates Jenna from the topsheet. As if by magic—to Melmoth it is magic—the inert form of his personal android companion floats four feet laterally and gentles to rest in a polymer cradle contoured to her default figure. Jenna is only a SmartBot. She does not breathe, blood does not run in her arteries and veins. She has no arteries or veins, nor a heart, nor anything in the way of organic tissue. She can be replaced in a day—she can be replaced right now. If Melmoth touches “Upgrade,” the capsule lid will seal and lock, all VirtuLinks to Jenna will break, and a courier from GlobalDigital will collect the unit from a cargo bay of Melmoth’s high-rise after delivering a new model to Melmoth himself. It distresses him, how easy replacement would be, as if Jenna were no more abiding than an oldentime car he might decide one morning to trade-in. Seeing her in the capsule is bad enough; the poor thing looks as if she is lying in her coffin. Melmoth does not select “Power Down” on his cerebral menu any more often than he must. Only to update her software does Melmoth resort to pulling Jenna’s plug. Updating, too, disturbs him. In authorizing it, he cannot pretend she is human. [pp. 90-91]

The foragers’ secret of success, which protected them from starvation and malnutrition, was their varied diet. Farmers tend to eat a very limited and unbalanced diet. Especially in premodern times, most of the calories feeding an agricultural population came from a single crop – such as wheat, potatoes or rice – that lacks some of the vitamins, minerals and other nutritional materials humans need. The typical peasant in traditional China ate rice for breakfast, rice for lunch and rice for dinner. If she was lucky, she could expect to eat the same on the following day. By contrast, ancient foragers regularly ate dozens of different foodstuffs. The peasant’s ancient ancestor, the forager, may have eaten berries and mushrooms for breakfast; fruits, snails and turtle for lunch; and rabbit steak with wild onions for dinner. Tomorrow’s menu might have been completely different. This variety ensured that the ancient foragers received all the necessary nutrients. Furthermore, by not being dependent on any single kind of food, they were less liable to suffer when one particular food source failed. Agricultural societies are ravaged by famine when drought, fire or earthquake devastates the annual rice or potato crop. Forager societies were hardly immune to natural disasters, and suffered from periods of want and hunger, but they were usually able to deal with such calamities more easily. If they lost some of their staple foodstuffs, they could gather or hunt other species, or move to a less affected area. Ancient foragers also suffered less from infectious diseases. Most of the infectious diseases that have plagued agricultural and industrial societies (such as smallpox, measles and tuberculosis) originated in domesticated animals and were transferred to humans only after the Agricultural Revolution. Ancient foragers, who had domesticated only dogs, were free of these scourges. Moreover, most people in agricultural and industrial societies lived in dense, unhygienic permanent settlements – ideal hotbeds for disease. Foragers roamed the land in small bands that could not sustain epidemics. The wholesome and varied diet, the relatively short working week, and the rarity of infectious diseases have led many experts to define pre-agricultural forager societies as ‘the original affluent societies’.

I have been all over the world cooking and eating and training under extraordinary chefs. And the two food guys I would most like to go on a road trip with are Anthony Bourdain and Michael Ruhlmann, both of whom I have met, and who are genuinely awesome guys, hysterically funny and easy to be with. But as much as I want to be the Batgirl in that trio, I fear that I would be woefully unprepared. Because an essential part of the food experience that those two enjoy the most is stuff that, quite frankly, would make me ralph. I don't feel overly bad about the offal thing. After all, variety meats seem to be the one area that people can get a pass on. With the possible exception of foie gras, which I wish like heckfire I liked, but I simply cannot get behind it, and nothing is worse than the look on a fellow foodie's face when you pass on the pate. I do love tongue, and off cuts like oxtails and cheeks, but please, no innards. Blue or overly stinky cheeses, cannot do it. Not a fan of raw tomatoes or tomato juice- again I can eat them, but choose not to if I can help it. Ditto, raw onions of every variety (pickled is fine, and I cannot get enough of them cooked), but I bonded with Scott Conant at the James Beard Awards dinner, when we both went on a rant about the evils of raw onion. I know he is often sort of douchey on television, but he was nice to me, very funny, and the man makes the best freaking spaghetti in tomato sauce on the planet. I have issues with bell peppers. Green, red, yellow, white, purple, orange. Roasted or raw. Idk. If I eat them raw I burp them up for days, and cooked they smell to me like old armpit. I have an appreciation for many of the other pepper varieties, and cook with them, but the bell pepper? Not my friend. Spicy isn't so much a preference as a physical necessity. In addition to my chronic and severe gastric reflux, I also have no gallbladder. When my gallbladder and I divorced several years ago, it got custody of anything spicier than my own fairly mild chili, Emily's sesame noodles, and that plastic Velveeta-Ro-Tel dip that I probably shouldn't admit to liking. I'm allowed very occasional visitation rights, but only at my own risk. I like a gentle back-of-the-throat heat to things, but I'm never going to meet you for all-you-can-eat buffalo wings. Mayonnaise squicks me out, except as an ingredient in other things. Avocado's bland oiliness, okra's slickery slime, and don't even get me started on runny eggs. I know. It's mortifying.

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Since emotions have to be programmed into robots from the outside, manufacturers may offer a menu of emotions carefully chosen on the basis of whether they are necessary, useful, or will increase bonding with the owner. In all likelihood, robots will be programmed to have only a few human emotions, depending on the situation. Perhaps the emotion most valued by the robot’s owner will be loyalty. One wants a robot that faithfully carries out its commands without complaints, that understands the needs of the master and anticipates them. The last thing an owner will want is a robot with an attitude, one that talks back, criticizes people, and whines. Helpful criticisms are important, but they must be made in a constructive, tactful way. Also, if humans give it conflicting commands, the robot should know to ignore all of them except those coming from its owner. Empathy will be another emotion that will be valued by the owner. Robots that have empathy will understand the problems of others and will come to their aid. By interpreting facial movements and listening to tone of voice, robots will be able to identify when a person is in distress and will provide assistance when possible. Strangely, fear is another emotion that is desirable. Evolution gave us the feeling of fear for a reason, to avoid certain things that are dangerous to us. Even though robots will be made of steel, they should fear certain things that can damage them, like falling off tall buildings or entering a raging fire. A totally fearless robot is a useless one if it destroys itself. But certain emotions may have to be deleted, forbidden, or highly regulated, such as anger. Given that robots could be built to have great physical strength, an angry robot could create tremendous problems in the home and workplace. Anger could get in the way of its duties and cause great damage to property. (The original evolutionary purpose of anger was to show our dissatisfaction. This can be done in a rational, dispassionate way, without getting angry.) Another emotion that should be deleted is the desire to be in command. A bossy robot will only make trouble and might challenge the judgment and wishes of the owner. (This point will also be important later, when we discuss whether robots will one day take over from humans.) Hence the robot will have to defer to the wishes of the owner, even if this may not be the best path. But perhaps the most difficult emotion to convey is humor, which is a glue that can bond total strangers together. A simple joke can defuse a tense situation or inflame it. The basic mechanics of humor are simple: they involve a punch line that is unanticipated. But the subtleties of humor can be enormous. In fact, we often size up other people on the basis of how they react to certain jokes. If humans use humor as a gauge to measure other humans, then one can appreciate the difficulty of creating a robot that can tell if a joke is funny or not.

Spaghetti alla puttanesca is typically made with tomatoes, olives, anchovies, capers, and garlic. It means, literally, "spaghetti in the style of a prostitute." It is a sloppy dish, the tomatoes and oil making the spaghetti lubricated and slippery. It is the sort of sauce that demands you slurp the noodles Goodfellas style, staining your cheeks with flecks of orange and red. It is very salty and very tangy and altogether very strong; after a small plate, you feel like you've had a visceral and significant experience. There are varying accounts as to when and how the dish originated- but the most likely explanation is that it became popular in the mid-twentieth century. The first documented mention of it is in Raffaele La Capria's 1961 novel, Ferito a Morte. According to the Italian Pasta Makers Union, spaghetti alla puttanesca was a very popular dish throughout the sixties, but its exact genesis is not quite known. Sandro Petti, a famous Napoli chef and co-owner of Ischian restaurant Rangio Fellone, claims to be its creator. Near closing time one evening, a group of customers sat at one of his tables and demanded to be served a meal. Running low on ingredients, Petti told them he didn't have enough to make anything, but they insisted. They were tired, and they were hungry, and they wanted pasta. "Facci una puttanata qualsiasi!" they cried. "Make any kind of garbage!" The late-night eater is not usually the most discerning. Petti raided the kitchen, finding four tomatoes, two olives, and a jar of capers, the base of the now-famous spaghetti dish; he included it on his menu the next day under the name spaghetti alla puttanesca. Others have their own origin myths. But the most common theory is that it was a quick, satisfying dish that the working girls of Naples could knock up with just a few key ingredients found at the back of the fridge- after a long and unforgiving night. As with all dishes containing tomatoes, there are lots of variations in technique. Some use a combination of tinned and fresh tomatoes, while others opt for a squirt of puree. Some require specifically cherry or plum tomatoes, while others go for a smooth, premade pasta. Many suggest that a teaspoon of sugar will "open up the flavor," though that has never really worked for me. I prefer fresh, chopped, and very ripe, cooked for a really long time. Tomatoes always take longer to cook than you think they will- I rarely go for anything less than an hour. This will make the sauce stronger, thicker, and less watery. Most recipes include onions, but I prefer to infuse the oil with onions, frying them until brown, then chucking them out. I like a little kick in most things, but especially in pasta, so I usually go for a generous dousing of chili flakes. I crush three or four cloves of garlic into the oil, then add any extras. The classic is olives, anchovies, and capers, though sometimes I add a handful of fresh spinach, which nicely soaks up any excess water- and the strange, metallic taste of cooked spinach adds an interesting extra dimension. The sauce is naturally quite salty, but I like to add a pinch of sea or Himalayan salt, too, which gives it a slightly more buttery taste, as opposed to the sharp, acrid salt of olives and anchovies. I once made this for a vegetarian friend, substituting braised tofu for anchovies. Usually a solid fish replacement, braised tofu is more like tuna than anchovy, so it was a mistake for puttanesca. It gave the dish an unpleasant solidity and heft. You want a fish that slips and melts into the pasta, not one that dominates it. In terms of garnishing, I go for dried oregano or fresh basil (never fresh oregano or dried basil) and a modest sprinkle of cheese. Oh, and I always use spaghetti. Not fettuccine. Not penne. Not farfalle. Not rigatoni. Not even linguine. Always spaghetti.

To this day, I merely have to see the words sauce au poivre on a menu to think of Vergé’s reinvention of that classic sauce: the sweet and spicy Sauce Mathurini made with cracked exotic pepper, golden raisins, cognac, and extremely full-flavored beef stock. Vergé could move easily from the big tastes of meat and game sauces to a whimsical and delicate Sauce Poivre Rose—a light, creamy emulsion of paprika and sweet Sauternes, brought to a briny finish with Mediterranean rock lobster.

The muezzin’s call to prayer punctuated the days, weddings and funerals followed the faith’s prescribed rituals, activities slowed down during fasting months, and pork might be hard to find on a restaurant’s menu. Otherwise, people lived their lives, with women riding Vespas in short skirts and high heels on their way to office jobs, boys and girls chasing kites, and long-haired youths dancing to the Beatles and the Jackson 5 at the local disco. Muslims were largely indistinguishable from the Christians, Hindus, or college-educated nonbelievers, like my stepfather, as they crammed onto Jakarta’s overcrowded buses, filled theater seats at the latest kung-fu movie, smoked outside roadside taverns, or strolled down the cacophonous streets. The overtly pious were scarce in those days, if not the object of derision then at least set apart, like Jehovah’s Witnesses handing out pamphlets in a Chicago neighborhood.

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.

My leetle baba romovaya." He grins widely and opens his arms to me, letting the rake fall where it may, and calling me by the endearment of my childhood, a reference to a yeasty cake soaked in cherry juice and plum brandy and covered in a creamy sauce- round and plump and pink and sweet, which is how he saw me. "Come give Papa a kisseleh." I put my arms around him, and kiss his cheek, smooth-shaven and smelling of bay rum. "Hello, Papa." "How are you doing, eh? No work meedle of day?" He shakes his hand up and down. "So fancy!" "Got done early, thought I'd come make pelmeni with Mama." He smiles even wider, closes his eyes and inhales deeply, as if he can already smell the little meat dumplings, swimming in butter and onions and dunked in rich, thick sour cream.

The law gave me an entirely new vocabulary, a language that non-lawyers derisively referred to as "legalese." Unlike the basic building blocks- the day-to-day words- that got me from the subway to the office and back, the words of my legal vocabulary, more often than not, triggered flavors that I had experienced after leaving Boiling Springs, flavors that I had chosen for myself, derived from foods that were never contained within the boxes and the cans of DeAnne's kitchen. Subpoenakiwifruit. InjunctionCamembert. Infringementlobster. Jurisdictionfreshgreenbeans. Appellantsourdoughbread. ArbitrationGuinness. Unconstitutionalasparagus. ExculpatoryNutella. I could go on and on, and I did. Every day I was paid an astonishing amount of money to shuffle these words around on paper and, better yet, to say them aloud. At my yearly reviews, the partners I worked for commented that they had never seen a young lawyer so visibly invigorated by her work. One of the many reasons I was on track to make partner, I thought. There were, of course, the rare and disconnecting exceptions. Some legal words reached back to the Dark Ages of my childhood and to the stunted diet that informed my earlier words. "Mitigating," for example, brought with it the unmistakable taste of elementary school cafeteria pizzas: rectangles of frozen dough topped with a ketchup-like sauce, the hard crumbled meat of some unidentifiable animal, and grated "cheese" that didn't melt when heated but instead retained the pattern of a badly crocheted coverlet. I had actually looked forward to the days when these rectangles were on the lunch menu, slapped onto my tray by the lunch ladies in hairnets and comfortable shoes. Those pizzas (even the word itself was pure exuberance with the two z's and the sound of satisfaction at the end... ah!) were evocative of some greater, more interesting locale, though how and where none of us at Boiling Springs Elementary circa 1975 were quite sure. We all knew what hamburgers and hot dogs were supposed to look and taste like, and we knew that the school cafeteria served us a second-rate version of these foods. Few of us students knew what a pizza was supposed to be. Kelly claimed that it was usually very big and round in shape, but both of these characteristics seemed highly improbable to me. By the time we were in middle school, a Pizza Inn had opened up along the feeder road to I-85. The Pizza Inn may or may not have been the first national chain of pizzerias to offer a weekly all-you-can-eat buffet. To the folks of the greater Boiling Springs-Shelby area, this was an idea that would expand their waistlines, if not their horizons. A Sizzler would later open next to the Pizza Inn (feeder road took on a new connotation), and it would offer the Holy Grail of all-you-can-eat buffets: steaks, baked potatoes, and, for the ladies, a salad bar complete with exotic fixings such as canned chickpeas and a tangle of slightly bruised alfalfa sprouts. Along with "mitigating," these were some of the other legal words that also transported me back in time: Egressredvelvetcake. PerpetuityFrenchsaladdressing. Compensatoryboiledpeanuts. ProbateReese'speanutbuttercup. FiduciaryCheerwine. AmortizationOreocookie.

He sent me a very good cartoon of you and he standing by a statue of Caesar Augustus." Henry mad a sharp, exasperated sound. "That was in the Vatican," he said. "All day long he made loud remarks about Dagos and Catholics." "At least he doesn't speak Italian." "He spoke it well enough to order the most expensive thing on the menu every time we went to a restaurant," said Henry curtly, and I thought it was wise to change the subject and did.

This drew frowns from Steve, still smarting from the rejection of his cappuccino. The menu stated clearly in small print that the Economy Dinner for one was not to be shared. Steve, I knew, took these issues seriously. He worked 18 hours a day, seven days a week, and consequently saw life as a grim struggle for existence. Oddly, I hardly work at all, yet share a similar philosophy.

Ejoy the stunning view of Paje lagoon with over 200 different menu items. From our rich breakfast menu to our swahili section, there is something for everyone.You can reserve a table for the same day up to noon. All meals are custom made on the same day with fresh ingredients. Dinner is recommended to start at 18:30 with drinks in order to catch the last glimpses of the sun. Just sit back and enjoy the stars and meals reveal themselves one by one.

Please tell me you didn’t bring work again,” Lester mumbled weakly. “It’s Sunday, you know—supposed to be a day of rest.” Emory laughed it off. “Yeah, right. That day-of-rest business flew out my window years ago.” “Never too late to change.” Lester’s words lost volume and seemed to evaporate as he closed his eyes and his head slowly rolled to the side.

cumulonimbus clouds that look like friendly ancient grandfathers. I want the full menu, everything available to me in this life: dark, bright, that purply-pink weird twilight color, and golden.

How can adults help adolescents manage the mismatch between their normal drive for autonomy, identity, and independence and what school asks of them? I think we're most useful when we bear in mind that sending our teens to school is like sending them to a buffet where they are required to try everything being served. As adults, many of us have figured out what we like and what we don't, and we select for ourselves accordingly. In my case, I happily consume psychology all day and haven't had a bite of physics since I was seventeen. Teenagers, however, must consume everything on the menu. There is no way they will like all of it, and we should not expect that they will. I find that the school-as-mandatory-buffet metaphor brings needed neutrality to the loaded topic of academic motivation, so I'm going to risk beating it into the ground.

She’s halfway across the linoleum, menu in hand, when she notes the man sitting at her table. He sits with his head bowed, focused on his hands clasped in front of him. Golden afternoon sunlight kisses his skin, the line of a tattoo barely visible above his collarbones. His profile is all sharp lines, bladed from the bridge of his nose all the way through to his jaw—the bone structure of a Grecian statue. His dark curly hair is pulled into a bun at the nape of his neck. Unfairly pretty, she thinks. Suddenly, she’s conscious that she’s been working all day, sweat wicking through her shirt, that she smells like stale coffee, and that there’s an unidentifiable stain—probably jam—just underneath her collar. The world is desperately cruel sometimes.

You can access these meditations by going to my website, unlearnyourpain.com and clicking on the Meditations pull down menu at the top of the home page. The password is: meditations

It's just the two of us. She shows me more secret passageways through the woods until the trees clear to reveal a large, moonlit meadow. We stop at the edge. Emma's looking at me expectantly, and at first I'm not sure what I'm supposed to see. I see tall, unkempt grass surrounded by trees. Then, like my eyes are playing tricks on me, fluorescent green lights flash on and off in the field, some of them rising up like bubbles in a pot of boiling water, some shooting across and lighting up the ground below them. "Whoa." "Pretty, right?" Emma says, turning her neck slowly from me to the meadow. "I almost never see fireflies." "I did some research, and they're not even supposed to exist west of Kansas. I have no idea why there's so many of them here." We walk through the field together, and in the blinking green lights I can see Emma's hand inches from my own, I see the curves and dips of her face in profile and I wonder how it is that I can find the space between things beautiful. Emma stops for a second and reaches into the waist-high grass, her hand disappearing in the dark. She pulls it back out to reveal a berry I have never seen before, not in the smorgasbord of rainbow-colored fruit at American grocery stores and definitely not anywhere in Mexico. It is the size of a child's fist, and the skin is prickly, like a lychee's. "When I was a kid, if I was mad at my mom, I'd hide out here for the day, picking out berries," Emma says. "I had no way of knowing if they were poisonous, but I'd feast on them anyway." She digs her thumb into the skin to reveal a pulpy white interior. She takes a bite out of it and then hands it to me. It's sweet and tangy and would be great in a vinaigrette, as a sauce, maybe along with some roasted duck. "I don't even think anyone else knows about these, because I've never seen them anywhere else. I'm sure she'd put it on her menu if she found out about them, but I like keeping this one thing to myself." We grab them by the handful, take them with us down the hill toward the lake. Sitting on the shore, gentle waves lapping at our ankles, we peel the berries one by one. A day or two ago, I thought of Emma as pretty. Tonight, her profile outlined by a full moon, she looks beautiful to me. I wish I could drive the thought away, but there it is anyway. The water---or something else about these nights---really does feel like it can cure hopelessness.

Open seven days a week. Closed Sundays." -- On the bottom of a pizza take-out menu.

I have read so many books . . . And yet, like most autodidacts, I am never quite sure of what I have gained from them. There are days when I feel I have been able to grasp all there is to know in one single gaze, as if invisible branches suddenly spring out of nowhere, weaving together all the disparate strands of my reading—and then suddenly the meaning escapes, the essence evaporates, and no matter how often I reread the same lines, they seem to flee ever further with each subsequent reading, and I see myself as some mad old fool who thinks her stomach is full because she’s been attentively reading the menu. Apparently this combination of ability and blindness is a symptom exclusive to the autodidact. Deprived of the steady guiding hand that any good education provides, the autodidact possesses nonetheless the gift of freedom and conciseness of thought, where official discourse would put up barriers and prohibit adventure.

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.

An officer present, Noel Burdett, hearing Teske and me stating that we must have actually fired at each other that day, said, “Your survival indicates you must both be bloody awful shots.” Later Hans Teske dispelled the belief that Germans had no sense of humour by inscribing my menu “Dear Spike, sorry I missed you on February 26, 1943.

Mothers around the world didn't put in the work of coming up with and then cooking the day's menu because those foods were what they themselves wanted to eat, but because they were thinking of their family. From a certain moment on, Kajii had started making the food she wanted to eat when she wanted to eat it. She no longer heeded the physical condition or the palates of the men she was with. That was why her food had the wild deliciousness of something attained through black magic. She could enjoy the act of cooking because it didn't pain her in any way.

The occasion for all of this excitement was the world’s first cold-storage banquet: a meal at which only previously refrigerated foods were to be served. On Monday, October 23, 1911, more than four hundred guests sat down amid the drapery and gilt of the Hotel Sherman’s Louis XVI room, unfolded their white linen napkins, and, over the course of two hours of what The Egg Reporter later described as “unalloyed pleasure,” consumed a five-course meal in which everything except for the olives in their dry martinis had spent between six months and a year in the refrigerated rooms of local cold-storage companies. Rather than the grower or variety, the menu proudly listed each item’s most recent address: the salmon came from a short stay at Booth’s Cold Storage, the chicken had resided at Chicago Cold Storage since December 1910, and the turkey and eggs had spent the past eleven and seven months, respectively, at the Monarch refrigeration plant. Addressing a reporter from the Bulletin of the American Warehouseman’s Association, Meyer Eichengreen, vice president of the National Poultry, Butter and Egg Association, one of the event’s sponsors, was happy to provide more detail. “Your capon received its summons to the great unknown along about last St. Valentine’s day,” he explained. “And the egg in your salad—go right on and eat—well, some happy hen arose from her nest and clucked over that egg when winter was just merging into spring.

Ejoy the stunning view of Paje lagoon with over 200 different menu items. From our rich breakfast menu to our swahili section, there is something for everyone.You can reserve a table for the same day up to noon. All meals are custom made on the same day with fresh ingredients. Dinner is recommended to start at 18:30 with drinks in order to catch the last glimpses of the sun. Just sit back and enjoy the stars and meals reveal themselves one by one.

This is the Orlando, the city of joy and wonders! If you are out with your family having the time of your life, sourcing for a perfect place to get a feed is part of the fun! Below, I have gathered some of the best restaurants in Orlando suitable for children so that you can narrow down the best restaurant to go eat in with your whole family. Whether it be a simple take away or a sit down meal after an activity filled day, Orlando is filled with excellent restaurants. We are now going to look for some nice places to enjoy some delicious food! The Qualities to Look for When Searching for Restaurants to Bring You Kids to Now not every restaurant is primarily super fun for children but there are restaurants that make the effort to make it fun for the children. Here’s what to look for:Here’s what to look for: Special Menus for Children: Select restaurants that have kids’ menu with a lot of options on the list. This does not refer to just the standard fare of chicken nuggets and french fries; places to eat with healthy and compelling options are marked. Entertainment and Activities: It is always those restaurants that offer some content that will entertain the children as they wait for the food to cook can be a god send. Imagine, colouring books plane areas or an interactive table game. Family-friendly Atmosphere: This means the atmosphere of the restaurant should be quite informal and on the same note, children should be encouraged and any restrictions regarding them should be put to a stop. This ensemble involves; patient and understanding staff regarding the children and well arranged sitting arrangements that will easily contain strollers and high chairs. Convenient Amenities: Facilities concerning the exchange of diapers at restrooms and high chairs and booster seats are quite acceptable in dining for families. Healthy and Nutritious Options: However, the top kid-friendly restaurants go one step further than ensuring that children like the food, and choose dishes that are also healthy. More desirable products features would be that they are healthy meals that also allow the choice of specific amendments according to ones preference.

Menu selections can be more varied, particularly when menu items are individually portioned before chilling or freezing. It is possible to offer a restaurant-style and spoken menu when production does not take place on the same day as service.

Once slow-moving products have been identified, if possible, they should be incorporated into the menu as “specials of the day.

CRIMINOLOGY Every year, chemical pesticides kill no fewer than three million farmers. Every day, workplace accidents kill no fewer than ten thousand workers. Every minute, poverty kills no fewer than ten children. These crimes do not show up on the news. They are, like wars, normal acts of cannibalism. The criminals are on the loose. No prisons are built for those who rip the guts out of thousands. Prisons are built as public housing for the poor. More than two centuries ago, Thomas Paine wondered: “Why is it that scarcely any are executed but the poor?” Texas, twenty-first century: the last supper sheds light on the cellblock’s clientele. Nobody chooses lobster or filet mignon, even though those dishes figure on the farewell menu. The condemned men prefer to say goodbye to the world with the usual: burgers and fries.

The Castleteria was bustling with activity as students ate lunch. Hagatha, the lunch lady, was an expert at fixing meals for all sorts of palates and all sizes of stomachs. Porridge was always on the menu, as were curds and whey. The day's lunch special was cheeseburgers, grilled by dragon fire, with a helping of enormous green beans, provided by the giants.

Thanks," I said to the waitress as she waved toward a table and shoved a small menu in my hands. "You will please to read the rules. English is on the behind," she said in a heavy French accent. "Rules? Oh, like the cover charge and stuff? Sure." I flipped' the menu over, and the sane world I so desperately clung to quickly took a nosedive. G & T IS A NEUTRAL GROUND. PLEASE FOLLOW THE RULES: 1. No summoning minions of any form, persuasion, or origin. 2. No wards are to be drawn within the club, either protective or otherwise. 3. Glamours are strictly prohibited. No exceptions will be allowed. 4. Patrons who squash imps will please scrape up the mess and deposit the remains in the imp bucket. BEINGS AND ENTITIES WHO DISREGARD THE RULES WILL BE SUMMARILY DEALT WITH BY THE VENEDIGER. "Ooookay," I said, wondering for the millionth time that day when life would return to my previously scheduled program. I glanced up at the waitress. She was clearly waiting for something. "Er... I agree?" That was evidently it, because she nodded and headed toward the bar.

My menu for this trip was pretty simple, mirroring the multi-day menu I typically use on longer backpacking trips. For dinner: ramen noodles cooked in miso soup with a 1 oz shot of olive oil for extra calories and fat (700-1400 calories.) Breakfast: pound cake or other quick bread, smashed flat to save space, and packed in plastic bags (1000 calories.) 3 snacks per day consisting of Snickers, cookies, salami and crackers, Cliff bars, nuts, or licorice (1000-1500 calories.)

The poet is happiest with the simplest of things: sourdough toast and apricot jam, an etymology dictionary, and a biography of Josef Stalin (also a poet, in his younger pre-purge days). He is interested and amused by just about anything lying around: last month’s light bill (especially the four-color chart explaining hot water usage), the Thai menu (with typos) at lunch, an old airplane boarding pass. His ADD serves him well. The poet is an introvert, but not really. He reaches out to every parcel of the planet, because everything is subject to him (he delights in this double meaning).

Menu Decoder AMenù a la carte Choose whatever you like from the menu. AMenù di degustazione Degustation menu, usually consisting of six to eight 'tasting size' courses. AMenù turistico The 'tourist menu' usually signals mediocre fare – steer clear! APiatto del giorno Dish of the day. AAntipasto A hot or cold appetiser. For a tasting plate of different appetisers, request an antipasto misto (mixed antipasto).

I don’t want to compare myself to the lowest. I compare myself to what I think I ought to be.” “And that is?” As she had in the public house the day before, she considered her answer. Really thought about it, until she hit upon the truth—and smiled. “A woman who wears red when she wants to, or the blue of a summer sky. Who chooses her own menu. Who eats when she wishes, and not when the clock says it’s proper. And who makes the sort of friends who gladden her heart, not those who can help her meet some goal set by someone else.

If reading Ernest Hemingway’s A Moveable Feast should be of some consolation to an aspiring writer who has, in his days of frugality, at the city’s café India Co ee House, juggled spare coins to tip colonial-era liveried waiters; that he should return one cloudy afternoon four years later, and not bat an eyelid at the hiked rate card of the limited menu, to which mini meals have been added – then to set an alarm in his heart at the sight of a plate of mutton cutlet – a sight so plentiful that his eyes should fog – that his fat wallet should loosen up – handsome tips for halcyon days – that the sta beaming through their prickly taches should touch his table as one does a sacrament – a writer returns to a sodden time, a square feast on a sacred plate.

EL Ideas- Chef Phillip Foss Valentine's Day Menu freeze pop- honeydew/truffle/bitters shake and fries- potato/vanilla/leek black cod- black rice/black garlic/black radish cauliflower- botarga/anchovy/pasta brussels sprouts- grits/kale/horseradish apple- peanut/bacon/thyme french onion- gruyere/brioche/chive ham- fontina/butternut/green almonds pretzel- beer/mustard/cheddar buffalo chicken- blue cheese/carrot/celery steak- components of béarnaise pie- lime/graham crackers/cream cheese movie snacks- popcorn/Twizzlers/Raisinets

Week 1: Too Busy to Cook a Nutritarian Menu Day 1 BREAKFAST Oatmeal with blueberries and chia seeds. Combine 1/ 2 cup old-fashioned oats with 1 cup water or nondairy milk. Heat in microwave on high for 2 minutes, stir and microwave an additional minute. Stir in thawed frozen blueberries and chia seeds. One apple or banana LUNCH Huge salad with assorted vegetables, walnuts, and bottled low-sodium/ no-oil dressing Low-sodium purchased vegetable bean soup One fresh or frozen fruit DINNER Carrot and celery sticks, cherry tomatoes, raw cauliflower, and red pepper slices with bottled low-sodium/ no-oil dressing Sunny Bean Burgers* on 100 percent whole grain pita with tomato, red onion, sautéed mushrooms, and low-sodium ketchup Black Cherry Sorbet* or fresh or frozen fruit

Arrange for supplies to be delivered every day. You’ll have to write up a schedule for the men. Have Cookie plan a menu this afternoon.” Frank’s eyes widened. He looked as if someone had just run over his favorite dog. “Boss, you’re not taking Cookie with you.” It was more of a plea than a question. “No one else can cook for shit. What am I supposed to feed them?” “But without Cookie, one of the boys will have to cook for those of us left behind.” “There’s enough stuff frozen to get everyone through a week.” “Ah, jeez.” Frank’s shoulders slumped. “Why’d you have to take Cookie with you?” Zane ignored the question. Frank knew he was stuck on the ranch. With Zane gone, Frank would be in charge. “I’ll have the two-way radios with me. With the new tower in place, you’ll be able to reach me any time.” Frank was still grumbling about losing the ranch cook for a week. “Want to trade?” Zane asked flatly. His foreman pressed his lips together. They both knew taking ten novice riders out on a fake cattle drive through wilderness was nothing short of five kinds of hell. June weather was usually good, but there was always the possibility of a freak snowstorm, a sizable flash flood, spooked cattle, bears, runaway horses, snakebite and saddle sores. Frank slapped him on the back. “You have a fine time out there, boss. The boys and I will keep things running back here.” “Somehow I knew you were going to say that.

Cool. I know an awesome spot called Henry’s. They have the absolute best beer selections and the wings are great. They also have darts and pool.” Furi stopped talking when he noticed Syn looking a little pale. “Hey, what’s up?” “Uh, nothing.” They were in Syn’s old faithful truck and Furi sat silently watching the man next to him. “We going or what?” Furi narrowed his eyes, staring at the side of Syn’s face. His jaw was clenched and his neck was flushed. What the hell? “Yeah. Let’s go.” “Okay.” Syn thought he was going to be sick. It was just his goddamn luck that Furi would suggest the one place where half the department liked to hang out. Hell, even his Lieutenants frequented this place. It would be cruel to subject Furi to Day’s inappropriateness so soon. Syn wasn’t necessarily afraid of being with a man; he just wasn’t the type to make his personal life public. Or am I scared? Fuck. Syn didn’t think Furi would go for keeping them a secret. The man had made that quite clear when they were in the alley. Syn gripped the steering wheel and willed his foot to press the accelerator. Maybe … just maybe, there wouldn’t be anyone familiar there. Syn drove under the speed limit and felt Furious’ probing eyes on the side of his face. He tried to smile and keep his jaw from showing his nervous tick. Despite his efforts, they got there in what felt like record time. Furious got out and waited for Syn to slowly make his way toward the entrance. “Are you sure everything is alright?” Furious asked, annoyed. “I’m good. Really. Good. Perfect,” Syn said, mentally kicking himself for sounding like an idiot. Furi took his hand in his and it took every ounce of Syn's willpower not to pull his hand back. Of course he’d be into PDA. Furious pulled open the door and walked in as if he hadn’t a care in the world. It was almost nine p.m. and the though it wasn’t packed, there were quite a few people there. Syn tried not to look around, keeping his eyes on the back of Furious’ head as he led them to a booth; thankfully located in the back of the bar, where it was a little bit darker. Syn made sure to sit so he was facing the door while Furi sat opposite of him. Furi didn’t speak. He picked up one of the menus and started to look through it. “First time out with a man?” Syn's head snapped his up from hiding behind his menu. “Uh. Yeah, but ya know.” “No, I don’t know,” Furi answered quickly. “If you didn’t want to come out, why didn’t you just say so? You look like you're about to pull a disguise out of your coat. Or do you plan to just stay hidden behind your menu all fucking evening?” “Furious.” “Although that’s going to make eating really difficult. Should I be prepared for you to fake a stomach ache?” “Enough,” Syn barked, Furious’ dark eyes widening at his tone. “Look, cut me some slack alright? I am not new to dating men. I’m new to dating: period. Just about all of my adult life I’ve focused on being a cop, a damn good cop. I had little time for anything else in my life including dates. Dating takes time and patience, two things I didn't have. I was prepared to accept being alone the rest of my life until I saw you. I wanted you, and I was more than willing to take the time and effort to be with you. So forgive me if I don’t do everything exactly right on our first date.” “I’m not expecting you to. I haven’t dated in years myself. But one thing I’m not concerned about is being ashamed.” Furi looked Syn dead in the eye. Syn didn’t have a chance to respond, the waitress came to set a pail of peanuts on the table. Speaking in a cheerful voice: “What can I get you guys to drink?

Avery Adams," he said with a chuckle, dropping the towel where he stood. "Hello, Mr. Adams. I'm confirming your reservation tonight for dinner." The deep rich, masculine voice instantly sent his heart racing. His eyes were focused on the suit, but all he could see was the image of the man calling him. "Of course, I'll be there, unless you need the table." The thought made him furrow his brow, wishing he could take those words right back. He'd prepared all day for this dinner. Haircut, professional shave, plucked in all the most painful places. "No, sir, absolutely not. We'll see you at seven," Kane said. Avery could tell Kane was about to hang up and he jumped in before the man said goodbye. "Kane, tell me the specials for tonight." Avery couldn't actually care less what they served. He just wanted to hear the voice on the other end of the line. Kane's cultured Southern drawl made his blood boil, but Kane's voice still held all the proper hints of a well-practiced Italian accent as he efficiently ticked off the evening's menu. Avery stood transfixed, listening to the tone, until he closed his eyes, just letting the voice rock his world. "Our waitstaff will let you know if anything changes. Thank you, we'll see you at seven." The call disconnected, and Avery, a little slower at lowering the phone, finally managed to absently place it on the hook. He picked up the black Hugo Boss and hung it back in the closet. He tossed the towel in the hamper. Avery still had a couple of hours to kill before dinner.

Saturday afternoon she deboned chicken breasts and put the raw meat aside; then she simmered the bones with green onions and squashed garlic and ginger. She mixed ground pork with diced water chestnuts and green onions and soy sauce and sherry, stuffed the wonton skins with this mixture, and froze them to be boiled the next day. Then she made the stuffing for Richard's favorite egg rolls. It was poor menu planning- Vivian would never have served wontons and egg rolls at the same meal- but she felt sorry for Richard, living on hot dogs as he'd been. Anyway they all liked her egg rolls, even Aunt Barbara. Sunday morning she stayed home from church and started the tea eggs simmering (another source of soy sauce for Annie). She slivered the raw chicken breast left from yesterday- dangling the occasional tidbit for J.C., who sat on her stool and cried "Yeow!" whenever she felt neglected- and slivered carrots and bamboo shoots and Napa cabbage and more green onions and set it all aside to stir-fry at the last minute with rice stick noodles. This was her favorite dish, simple though it was, and Aunt Rubina's favorite; it had been Vivian's favorite of Olivia's recipes, too. (Vivian had never dabbled much in Chinese cooking herself.) Then she sliced the beef and asparagus and chopped the fermented black beans for her father's favorite dish.

Fast. It’s for anyone who is hungry for a deeper connection with the Lord and who is also willing to make a three-week commitment to the spiritual discipline of fasting as a means of pursuing that connection. Because it is a partial fast, as opposed to an absolute or liquid fast, participants are able to eat a wide variety of foods. For this reason, the Daniel Fast is a good entry-level fast. However, if you have a medical condition or any health concerns, you should consult with your physician before beginning any type of fast, including the Daniel Fast. The guidelines of the modern-day Daniel Fast are based on the fasting experiences of the prophet Daniel. We follow his example not so much because his diet is worth emulating as because his heart is worth emulating. In the book of Daniel, chapters 1 and 10, we discover how Daniel’s passion for God caused him to long for spiritual food more than physical food, which is the ultimate desire of anyone choosing to participate in a fast. As we take a closer look at what he did, it’s important to remember that we’re not trying to duplicate Daniel’s menu, but