Menus Quotes

No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.

It's the same with menus and men and just about anything else: we think we're choosing things for ourselves, but in fact we may not be choosing anything. It could be that everthing's being decided in advance and we pretend we're making choices. Free will may be an illusion. I often think that.

There are countries out there where people speak English. But not like us - we have our own languages hidden in our carry-on luggage, in our cosmetics bags, only ever using English when we travel, and then only in foreign countries, to foreign people. It's hard to imagine, but English is the real language! Oftentimes their only language. They don't have anything to fall back on or to turn to in moments of doubt. How lost they must feel in the world, where all instructions, all the lurics of all the stupidest possible songs, all the menus, all the excruciating pamphlets and brochures - even the buttons in the lift! - are in their private language. They may be understood by anuone at any moment, whenever they open their mouths. They must have to write things down in special codes. Wherever they are, people have unlimited access to them - they are accessible to everyone and everything! I heard there are plans in the works to get them some little language of their own, one of those dead ones no one else is using anyway, just so that for once they can have something just for them.

In a nervous society where a man’s image is frequently more important than his reality, the only people who can afford to advertise their drug menus are those with nothing to lose.

I think a persons life is supposed to be like a DVD. You can see the version everyone else sees, or you can choose the directors cut-the way he wanted you to see it, before everything else got in the way. There are menus, probably, so that you can start at the good spots and not have to relive the bad ones. You can measure your life by the number of scenes you’ve survived, or the minutes you’ve been stuck there. Probably, though, life is more like one of those dumb video surveillance tapes. Grainy, no matter how hard you stare at it. And looped: the same thing, over and over.

A picnic is more than eating a meal, it is a pleasurable sate of mind.

Many aspects of our screen-bound lives are bad for our social skills simply because we get accustomed to controlling the information that comes in, managing our relationships electronically, deleting stuff that doesn't interest us. We edit the world; we select from menus; we pick and choose; our social 'group' focuses on us and disintegrates without us. This makes it rather confusing for us when we step outdoors and discover that other people's behaviour can't be deleted with a simple one-stroke command or dragged to the trash icon.

Sundown…you don’t understand. It’s–” – Andy “I get it, kid. Case you haven’t noticed, Dark-Hunters are on almost as many menus as humans are. Having something trying to kill us is about normal. Now, why you more flustered than a preacher in a whorehouse?” – Sundown

There’s a phenomenon I call the Helpless Traveler. If you’re traveling with someone who’s confident, organized, and decisive you become the Helpless Traveler: “Are we there yet?” “My bags are too heavy.” “My feet are getting blisters.” “This isn’t what I ordered.” We’ve all been that person. But if the person you’re traveling with is helpless, then you become the one able to decipher train schedules, spend five hours walking on marble museum floors without complaint, order fearlessly from foreign menus, and haggle with crooked cabdrivers. Every person has it in him to be either the Competent Traveler or the Helpless Traveler. Because Joe is so clearheaded and sharp, I’ve been able to go through life as the Helpless Traveler. Which, now that I think about it, might not be such a good thing. It’s a question for Joe. His

By shaping the menus we pick from, technology hijacks the way we perceive our choices and replaces them with new ones. But the closer we pay attention to the options we’re given, the more we’ll notice when they don’t actually align with our true needs.

Nothing screams SUMMER like strawberry shortcake, and yet in Florida the season for strawberries is December through March! But then, by March the daytime temperature is likely to be in the mid-70s to low 80s. So, it’s really easy to think “Ahhh, summer’s almost here.” So, when we planned a BD Party for our friend Bob Mason, we said, “It’s strawberry season! Let’s party!

A history of nightlife!--what an interesting concept. A history of a people, told not through their daily travails and successive political upheavals, but via the changes in their nightly celebrations and unwindings. History is, in this telling, accompanied by a bottle of Malbec, some fine Argentine steak, tango music, dancing, and gossip. It unfolds through and alongside illicit activities that take place in the multitude of discos, dance parlors, and clubs. Its direction, the way people live, is determined on half-lit streets, in bars, and in smoky late-night restaurants. This history is inscribed in songs, on menus, via half-remembered conversations, love affairs, drunken fights, and years of drug abuse.

My color schemes were limited to what would go with the pewter-gray gown...except for the bridesmaids' gowns. I'd already decided that they were going to be a distinctly nonmatchy lemon yellow that Jolene's aunt Vonnie would have to special-order. The kind of yellow one would find on takeout menus or particularly urgent Post-it notes. In fact, if the outdoor lighting failed, we could use the color of their dresses to illuminate the ceremony. And yes, i had to use a vendor who hated me, because Vonnie held the only pattern left in the continental United States for the "Ruffle and Dreams," the very dress I'd had to wear in Jolene's wedding. Revenge would would be mine, for a few months, until i revealed the dove-gray bridesmaids' dresses i actually planned for them to wear.

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

Without pushing an agenda (okay, maybe I've pushed a bit), I've spread a little veganism wherever I've gone. I've become friends with chefs at the meatiest restaurants you can imagine, and shown them a few things that opened their minds (and their menus) to vegan options. It's easy to be convincing when the food is delicious. It doesn't feel like a sacrifice--it feels like a step up.

Dear Daniel, How do you break up with your boyfriend in a way that tells him, "I don't want to sleep with you on a regular basis anymore, but please be available for late night booty calls if I run out of other options"? Lily Charlotte, NC Dear Lily, The story's so old you can't tell it anymore without everyone groaning, even your oldest friends with the last of their drinks shivering around the ice in their dirty glasses. The music playing is the same album everyone has. Those shoes, everybody has the same shoes on. It looked a little like rain so on person brought an umbrella, useless now in the starstruck clouded sky, forgotten on the way home, which is how the umbrella ended up in her place anyway. Everyone gets older on nights like this. And still it's a fresh slap in the face of everything you had going, that precarious shelf in the shallow closet that will certainly, certainly fall someday. Photographs slipping into a crack to be found by the next tenant, that one squinter third from the left laughing at something your roommate said, the coaster from that place in the city you used to live in, gone now. A letter that seemed important for reasons you can't remember, throw it out, the entry in the address book you won't erase but won't keep when you get a new phone, let it pass and don't worry about it. You don't think about them; "I haven't thought about them in forever," you would say if anybody brought it up, and nobody does." You think about them all the time. Close the book but forget to turn off the light, just sit staring in bed until you blink and you're out of it, some noise on the other side of the wall reminding you you're still here. That's it, that's everything. There's no statue in the town square with an inscription with words to live by. The actor got slapped this morning by someone she loved, slapped right across the face, but there's no trace of it on any channel no matter how late you watch. How many people--really, count them up--know where you are? How many will look after you when you don't show up? The churches and train stations are creaky and the street signs, the menus, the writing on the wall, it all feels like the wrong language. Nobody, nobody knows what you're thinking of when you lean your head against the wall. Put a sweater on when you get cold. Remind yourself, this is the night, because it is. You're free to sing what you want as you walk there, the trees rustling spookily and certainly and quietly and inimitably. Whatever shoes you want, fuck it, you're comfortable. Don't trust anyone's directions. Write what you might forget on the back of your hand, and slam down the cheap stuff and never mind the bad music from the window three floors up or what the boys shouted from the car nine years ago that keeps rattling around in your head, because you're here, you are, for the warmth of someone's wrists where the sleeve stops and the glove doesn't quite begin, and the slant of the voice on the punch line of the joke and the reflection of the moon in the water on the street as you stand still for a moment and gather your courage and take a breath before stealing away through the door. Look at it there. Take a good look. It looks like rain. Love, Daniel Handler

Jasmine felt a sense of power in cooking. It was she who controlled the ingredients, she who controlled the menus, and she who controlled the fragrances that filled her home.

Nobody loses weight eating anyplace with laminated menus.

WELCOME to the Karma Cafe. There are no menus you get served what you deserve...

None wished to appear greedy, or obsessed by food; but food made the breaks in the day, and menus offered a little choosing, and satisfactions and disappointments, as once life had.

History is a cookbook. The tyrants are chefs. The philosophers write menus. The priests are waiters. The military men are bouncers. The singing you hear is the poets washing dishes in the kitchen.

Aomame said, “It’s the same with menus and men and just about anything else: we think we’re choosing things for ourselves, but in fact we may not be choosing anything. It could be that everything’s decided in advance and we pretend we’re making choices. Free will may be an illusion. I often think that.

You really think George Washington’s spies would use something this easy? This is the kind of thing you find on restaurant kiddie menus!” “There weren’t a lot of restaurant kiddie menus in Washington’s day,

Honey, have you seen my measuring tape?” “I think it’s in that drawer in the kitchen with the scissors, matches, bobby pins, Scotch tape, nail clippers, barbecue tongs, garlic press, extra buttons, old birthday cards, soy sauce packets thick rubber bands, stack of Christmas napkins, stained take-out menus, old cell-phone chargers, instruction booklet for the VCR, some assorted nickels, an incomplete deck of cards, extra chain links for a watch, a half-finished pack of cough drops, a Scrabble piece I found while vacuuming, dead batteries we aren’t fully sure are dead yet, a couple screws in a tiny plastic bag left over from the bookshelf, that lock with the forgotten combination, a square of carefully folded aluminum foil, and expired pack of gum, a key to our old house, a toaster warranty card, phone numbers for unknown people, used birthday candles, novelty bottle openers, a barbecue lighter, and that one tiny little spoon.” “Thanks, honey.” AWESOME!

Let's just go in and enjoy ourselves,' Yvonne had said after a long moment when the Hitchens family had silently reviewed the menu—actually of the prices not the courses—outside a restaurant on our first and only visit to Paris. I knew at once that the odds against enjoyment had shortened (or is it lengthened? I never remember).

around. You can use the three-hole or five-hole stitch, or make up your own version. Some artists I know have worked with take-out menus, junk mail, fliers left on their car windshield wipers—it is fun to take ephemeral materials

Yesterday is history, Tomorrow is a mystery, and today is a gift. To handle yourself, use your head, To handle others, use your heart. What would life be if we had not courage to attempt anything? When the going gets tough, the tough get going.

Voilà, me dis-je alors. Voilà. Sa prière est meilleure que la mienne. Il l’a faite dans la langue des bois, où ne parlent que les sons menus ou immenses des bêtes. La chasse, la naissance, la crainte, la mort, le désir, le défi… tout ici est privé de mots.

Playing Cupid, I should have you know, isn’t just a matter of flying around Arcadia and feeling your tiny winkle throb when the lovers finally kiss. It’s to do with timetables and street maps, cinema times and menus, money and organisation. You have to be both jaunty cheerleader and lithe psychiatrist. You require the binary skill of being absent when present, and present when absent.

Oui, moi aussi, je m'étais souvent demandé: comment font les gents? Et à vrai dire, si ces questions étaient modifiées, elles n'avaient jamais cessé: comment font les gents, pour écrire, aimer, dormir d'une seule traite, varier les menus de leurs enfants, les laisser grandir, les laisser partir sans s'accrocher à eux, aller une fois par an chez le dentiste, faire du sport, rester fidèle, ne pas recommencer à fumer, lire des livres + des bandes dessinées + des magazines + un quotidien, ne pas être totalement dépassé en matière de musique, apprendre à respirer, ne pas s'exposer au soleil sans protection, faire leurs courses une seule fois par semaine sans rien oublier?

Instead of spending his afternoons prowling the parks and jerking off like this he should have been working on his French, which was so poor that even the simplest tasks – deciphering menus, buying bleach to clean out the toilet, ordering sandwiches – became major exercises in pantomime diplomacy.

Respecting the dignity of a spectacular food means enjoying it at its best. Europeans celebrate the short season of abundant asparagus as a form of holiday. In the Netherlands the first cutting coincides with Father's Day, on which restaurants may feature all-asparagus menus and hand out neckties decorated with asparagus spears.

Food stall owners reach out with menus, calling out their dinner selections like midway prizes

War stories, that's what they want — war stories, and disgusting menus. They want suffering, they want scars.

Menus are sexist. I prefer the term womenu.

THE LANGUAGE OF MENUS

It was the first in a sequence of impossibly rich and voluminous banquets whose menus raised the question of whether any of the city’s leading men could possibly have a functional artery.

Don’t order the fish,” Yancy advised Merry when they sat down. “But it’s a seafood joint.” “More like a petri dish with menus. When they say ‘catch of the day,’ they mean infection.” Brennan

Hi, dumplin’. Where your socks?” Marie seldom called Pecola the same thing twice, but invariably her epithets were fond ones chosen from menus and dishes that were forever uppermost in her mind.

a lot of young viewers, but I also have a lot of older viewers. This chapter is for my older fans—those of you who are slightly more mature. If any kids are reading this book, turn the page now. This chapter is not appropriate for children. It’s for adults who experience adult situations, such as eating dinner before 6:00 and struggling to read menus in dim lighting conditions. Many adults, myself included, have trouble reading menus when they go out to eat at restaurants because the font is way too small. I know there are products to help with this problem, like reading and magnifying glasses, but I have a better idea. Make the font size larger. There should be a worldwide standard for menu font size. I’ve included a sample menu below with a suitable font size. You’ll notice

She wrote when she was with us. She wrote when no one was around. She wrote postcards. She wrote letters in books. She wrote in other people's diaries, in telephone diaries, on menus of takeaway places.

In the window I smelled all the food of San Francisco. There were seafood places out there where the buns were hot, and the baskets were good enough to eat too; where the menus themselves were soft with foody esculence as though dipped in hot broths and roasted dry and good enough to eat too. Just show me the bluefish spangle on a seafood menu and I’d eat it; let me smell the drawn butter and lobster claws. There were places where they specialized in thick and red roast beef au jus, or roast chicken basted in wine. There were places where hamburgs sizzled on grills and the coffee was only a nickel. And oh, that pan-fried chow mein flavored air that blew into my room from Chinatown, vying with the spaghetti sauces of North Beach, the soft-shell crab of Fisherman’s Wharf — nay, the ribs of Fillmore turning on spits! Throw in the Market Street chili beans, redhot, and french-fried potatoes of the Embarcadero wino night, and steamed clams from Sausalito across the bay, and that’s my ah-dream of San Francisco…

There’s a phenomenon I call the Helpless Traveler. If you’re traveling with someone who’s confident, organized, and decisive you become the Helpless Traveler: “Are we there yet?” “My bags are too heavy.” “My feet are getting blisters.” “This isn’t what I ordered.” We’ve all been that person. But if the person you’re traveling with is helpless, then you become the one able to decipher train schedules, spend five hours walking on marble museum floors without complaint, order fearlessly from foreign menus, and haggle with crooked cabdrivers. Every person has it in him to be either the Competent Traveler or the Helpless Traveler.

They both scanned the menus, each pair of eyes starting in the unhelpful middle of the dessert menu for some no-reason, then tipsily circling around and around until most of the important words had been absorbed.

In the foyer an array of mailboxes lined one wall, and sliding heaps of flyers and takeout menus covered the rickety bench beneath them. Kate walked past several offices, but only the Christians for Buddha door stood open.

The idea of a sandwich as a snack goes back to Roman times. Scandinavians perfected the technique with the Danish open-faced sandwich, or smorroebrod, consisting of thinly sliced, buttered bread and many delectable toppings.

and dozens of tips for theme decorating, table settings, background music, and more. Whatever the occasion, we have the plan. Choose from a Formal Dinner when you want to impress, or an Academy Awards Supper when you’re into fun and fantasy. Or how about a Romantic Dinner for Two with that special someone? Many of the menus can be prepared before the party. And although all the recipes featured in each menu are included, you can save time and effort by purchasing some precooked and ready-to-serve items. The main thing is to get as much done ahead of time as possible, so

It’s the same with menus and men and just about anything else: we think we’re choosing things for ourselves, but in fact we may not be choosing anything. It could be that everything’s decided in advance and we pretend we’re making choices. Free will may be an illusion. I often think that.

My team and I persuaded Darden Restaurants, the parent company behind chains like Olive Garden and Red Lobster, to make changes to the kinds of food it offered and how it was prepared. They pledged to revamp their menus, cutting calories, reducing sodium, and offering healthier options for kids’ meals.

We walked to another door with an amber light above it. This one led to a hall I hadn’t seen before. It was less pristine than the others. There were whiteboards on the walls, scribbled with notes about cafeteria menus and security sweeps. There were even a few flyers taped up, advertising cars for sale or asking if anyone knew a good tutoring service for high school biochemistry. It looked so much more real than the place I’d been since I woke up, so much more human, that it almost made my chest hurt. The world still existed. I’d died and come back, and the whole time I was gone, the world continued.

Aomame said, “It’s the same with menus and men and just about anything else: we think we’re choosing things for ourselves, but in fact we may not be choosing anything. It could be that everything’s decided in advance and we pretend we’re making choices. Free will may be an illusion. I often think that”.

My life was every bit as fine as hers, so I ordered the same thing. Because we were regulars here, and had been coming here most of our lives, the aging, unshaven waiter snatched away our menus with a face that might have been the role model for Deborah's, and stomped off to the kitchen like Godzilla on his way to Tokyo.

Her favorite chocolates are mendiants; her favorite color is bright red. Her favorite scent is mimosa. She can swim like a fish. She hates black shoes. She loves the sea. She's got a scar on her left hip from when she fell out of a Polish goods train. She doesn't like having curly hair, even though it's gorgeous. She likes the Beatles, but not the Stones. She used to steal menus from restaurants because she could never afford to eat there herself. She's the best mother I've ever met-" He paused. "And she doesn't need your charity. As for Rosette..." He picked her up and held her so that her face was almost touching his own. "She's my little girl. And she's perfect.

Noneditable data should never be displayed in a control that looks editable or operable. Checkboxes, radio buttons, menus, sliders, and the like should never be used for noneditable data because they look operable. Even if they are inactive (grayed), they look like they can somehow be made active, and users will waste time trying to do so.

It's macaroni soup. Curls of pasta swim in steaming, fragrant broth, and pieces of boiled chicken are all tangled up with them, the meat nearly fallen off the bones. It's comfort food, the kind my parents brought over the ocean with them twenty-five years ago, and the kind that doesn't fit westernized Chinese restaurant menus. My mother used to make it for us for breakfast, before we got older and told her we had no time to eat in the morning if we wanted to make the school bus. For years now it's been only the occasional snack, a rare treat. But I still like it best made with sugar, and so does my brother Lei. Only our older sister Yun asks for it this way, savory and salty.

This is not to say that she clung obsessively to her ascetic menus. If she felt a strong desire for meat, she would pop into a restaurant and order a thick steak or lamb chops. She believed that an unbearable desire for a particular food meant that the body was sending signals for something it truly needed, and she would follow the call of nature.

I think most of us moms think it’s wrong to do nice things for ourselves, thinking we’re someone who should always be humble. Maybe God wants to bless our socks off and let us know it’s more than okay to get a manicure and a massage in the same year! We need to stop feeling bad when God wants us to feel cherished, pampered, and special. If a shiny purse or a pair of high heel shoes puts a spring in your step, work those heels girl! God created you to rock it! You still got it and show your kids and family that “Mommy’s Still the Hot Chick”! Maybe it will inspire your husband to get out of his sweat pants from 1987 and take you out in public to a restaurant that has menus you can’t color on!

A Wrong Planet Chef always take an interest in the origins of the food he cooks. A particular dish of vegetables, herbs and spices could, for instance, have begun life 5000 years ago on the Indian subcontinent, perhaps in Central India where vegetarian Hindi food is considered as God (Brahman) as it sustains the entire physical, mental, emotional and sensual aspects of the human being. The dish may then have migrated to the Punjab region of the Indian-Pakistan border - The Land of Five Waters - around 250 BC, and from here could have moved on to Western Asia or North Africa as soldiers and merchants moved west with their families into the Eastern parts of the Roman empire, where the cooks would have experimented with new combinations of food, adding fruits, shellfish or poultry to the exotic dish. The dish could then have travelled in any direction heading North through Germany or Sweden to Britain or maybe migrating through Persia or North Africa to Spain and Portugal, creating two very distinct and separate menus but meeting once again in France

Who are you? She asked silently, as she laid away the collector's quotations, his drawings, his scraps of famous poetry: "Come live with me and be my love..." interleaved with menus: 'oysters, fish stew, tortoise in its shell, bread from the oven, honey from the honeycomb.' The books were unsplattered but much fingered, their pages soft with turning and re-turning, like collections of old fairy tales. Often Jess thought of Rapunzel and golden apples and enchanted gardens. She thought of Ovid, and Dante, and Cervantes, and the Pre-Raphaelites, for sometimes McClintock pictured his beloved eating, and sometimes sleeping in fields of poppies, and once throned like Persephone, with strawberry vines entwined in her long hair.

In 1944-1945, Dr Ancel Keys, a specialist in nutrition and the inventor of the K-ration, led a carefully controlled yearlong study of starvation at the University of Minnesota Laboratory of Physiological Hygiene. It was hoped that the results would help relief workers in rehabilitating war refugees and concentration camp victims. The study participants were thirty-two conscientious objectors eager to contribute humanely to the war effort. By the experiment's end, much of their enthusiasm had vanished. Over a six-month semi-starvation period, they were required to lose an average of twenty-five percent of their body weight." [...] p193 p193-194 "...the men exhibited physical symptoms...their movements slowed, they felt weak and cold, their skin was dry, their hair fell out, they had edema. And the psychological changes were dramatic. "[...] p194 "The men became apathetic and depressed, and frustrated with their inability to concentrate or perform tasks in their usual manner. Six of the thirty-two were eventually diagnosed with severe "character neurosis," two of them bordering on psychosis. Socially, they ceased to care much about others; they grew intensely selfish and self-absorbed. Personal grooming and hygiene deteriorated, and the men were moody and irritable with one another. The lively and cooperative group spirit that had developed in the three-month control phase of the experiment evaporated. Most participants lost interest in group activities or decisions, saying it was too much trouble to deal with the others; some men became scapegoats or targets of aggression for the rest of the group. Food - one's own food - became the only thing that mattered. When the men did talk to one another, it was almost always about eating, hunger, weight loss, foods they dreamt of eating. They grew more obsessed with the subject of food, collecting recipes, studying cookbooks, drawing up menus. As time went on, they stretched their meals out longer and longer, sometimes taking two hours to eat small dinners. Keys's research has often been cited often in recent years for this reason: The behavioral changes in the men mirror the actions of present-day dieters, especially of anorexics.

Before him, Jodie had never been outside of Glasgow; she had rarely been out of the East End. She knew the West End was not for the likes of her, with its gothic spires and ancient university and outdoor cafés with vegetarian menus, and she never went to the South Side because Hamish had scared her with lies of what the Pakistani men would do to a wee white lassie like her.

One time, Alexander Nikolaevich discovered, Stalin invited an old friend back in Georgia to Moscow for a reunion. They dined and drank—Stalin took pride in his hospitality and his menus, which he personally curated.7 Later the same night, the friend was arrested in his hotel room. He was executed before dawn. This could not be explained with any words or ideas available to man.8

On the way to after-prom, Peter says he’s hungry, and can we stop at the diner first. “I think there’s going to be pizza at after-prom,” I say. “Why don’t we just eat there?” “But I want pancakes,” he whines. We pull into the diner parking lot, and after we park, he gets out of the car and runs around to the passenger side to open my door. “So gentlemanly tonight,” I say, which makes him grin. We walk up to the diner, and he opens the door for me grandly. “I could get used to this royal treatment,” I say. “Hey, I open doors for you,” he protests. We walk inside, and I stop short. Our booth, the one we always sit in, has pale pink balloons tied around it. There’s a round cake in the center of the table, tons of candles, pink frosting with sprinkles and Happy Birthday, Lara Jean scrawled in white frosting. Suddenly I see people’s heads pop up from under the booths and from behind menus--all of our friends, still in their prom finery: Lucas, Gabe, Gabe’s date Keisha, Darrell, Pammy, Chris. “Surprise!” everyone screams. I spin around. “Oh my God, Peter!” He’s still grinning. He looks at his watch. “It’s midnight. Happy birthday, Lara Jean.

Everything,” he said. “My wife cooks everything well.” He dealt the menus out and left us to greet another couple, and we dithered enjoyably between lamb stuffed with herbs, daube, veal with truffles, and an unexplained dish called the fantaisie du chef. The old man came back and sat down, listened to the order, and nodded. “It’s always the same,” he said. “It’s the men who like the fantaisie.

Read. You should read Bukowski and Ferlinghetti, read Sylvia Plath and Anne Sexton, and listen to Coltrane, Nina Simone, Hank Williams, Loretta Lynn, Son House, Robert Johnson, Howlin’ Wolf, Lightnin’ Hopkins, Miles Davis, Lou Reed, Nick Drake, Bobbie Gentry, George Jones, Jimmy Reed, Odetta, Funkadelic, and Woody Guthrie. Drive across America. Ride trains. Fly to countries beyond your comfort zone. Try different things. Join hands across the water. Different foods. New tasks. Different menus and tastes. Talk with the guy who’s working in construction on your block, who’s working on the highway you’re traveling on. Speak with your neighbors. Get to know them. Practice civil disobedience. Try new resistance. Be part of the solution, not the problem. Don’t litter the earth, it’s the only one you have, learn to love her. Care for her. Learn another language. Trust your friends with kindness. You will need them one day. You will need earth one day. Do not fear death. There are worse things than death. Do not fear the reaper. Lie in the sunshine but from time to time let the neon light your way. ZZ Top, Jefferson Airplane, Spirit. Get a haircut. Dye your hair pink or blue. Do it for you. Wear eyeliner. Your eyes are the windows to your soul. Show them off. Wear a feather in your cap. Run around like the Mad Hatter. Perhaps he had the answer. Visit the desert. Go to the zoo. Go to a county fair. Ride the Ferris wheel. Ride a horse. Pet a pig. Ride a donkey. Protest against war. Put a peace symbol on your automobile. Drive a Volkswagen. Slow down for skateboarders. They might have the answers. Eat gingerbread men. Pray to the moon and the stars. God is out there somewhere. Don’t worry. You’ll find out where soon enough. Dance. Even if you don’t know how to dance. Read The Four Agreements. Read the Bible. Read the Bhagavad Gita. Join nothing. It won’t help. No games, no church, no religion, no yellow-brick road, no way to Oz. Wear beads. Watch a caterpillar in the sun.

Lines that seemed unconnected gradually becomes part of a confession that had at its center rooms in the burning heat of August, where something has taken place, clearly sexual, but it is also the vacant streets of rural Texas, roads, forgotten friends, the slap of hands of rifle slings and forked pennants limp at parades. There are condoms, sun-faded cars, soiled menus with misspellings, a kind of pyre on which he had laid his life. That was why he seemed so pure – he had given all. Everyone lies about their lives, but he had not lied about his. He had made of it a noble lament, through it always running this thing you have had, that you will always have, but can never have. (There stood Erechteus, polished limbs and greaves....come to me, Hellas, I love for your touch.) I had met him at a party and only managed to say, – I read your beautiful poem.

Without ever leaving her hide-out in Milledgeville, Georgia, Flannery O’Connor knew all there was to know about the two-lane, dirt and blacktop Southern roads of the 1950s—with their junkyards and tourist courts, gravel pits and pine trees that pressed at the edges of the road. She knew the slogans of the Burma Shave signs, knew the names of barbecue joints and the chicken baskets on their menus. She also knew a backwoods American cadence and vocabulary you’d think was limited to cops, truckers, runaway teens, and patrons of the Teardrop Inn where at midnight somebody could always be counted on to go out to a pickup truck and come back with a shotgun. She was a virtuoso mimic, and she assimilated whole populations of American sounds and voices, and then offered them back to us from time to time in her small fictional detonations, one of which she named, in 1953, “A Good Man Is Hard To Find.

Aida swung by with cookbooks, dietary stipulations, menus. To nouvelle and classique French fare we added Neolithic recipes free of dairy, medieval Italian recipes heavy on squash and almonds, early agrarian recipes so crammed with husky, fibrous grains that they would, in Aida's words, Make you shit till you see god. Modern additions included a vegan diet beloved of the world's best cricket player, astronaut supplements for bone density, foods charcoal-infused and nitrate-free.

There are people who bring books to restaurants, and who hide behind them, blind and deaf to everything beyond their pages. They hide behind menus, too, and order carelessly, and they never glance at the other diners. Maybe they’re afraid the glance will reveal a hunger that has nothing to do with food. Or maybe they are so ashamed of being companionless that they court invisibility. Dining Alone, Mary Cantwell [from the book Alone in the Kitchen with an Eggplant: Confessions of Cooking for One and Dining Alone]

the hub, it would allow the portable devices to become simpler. A lot of the functions that the devices tried to do, such as editing the video or pictures, they did poorly because they had small screens and could not easily accommodate menus filled with lots of functions. Computers could handle that more easily. And one more thing . . . What Jobs also saw was that this worked best when everything—the device, computer, software, applications, FireWire—was all tightly integrated. “I became even more of a believer in providing end-to-end

Year of the Depend Adult Undergarment: InterLace TelEntertainment, 932/1864 R.I.S.C. power-TPs w/ or w/o console, Pink2, post-Primestar D.S.S. dissemination, menus and icons, pixel-free InterNet Fax, tri- and quad-modems w/ adjustable baud, post-Web Dissemination-Grids, screens so high-def you might as well be there, cost-effective videophonic conferencing, internal Froxx CD-ROM, electronic couture, all-in-one consoles, Yushityu ceramic nanoprocessors, laser chromatography, Virtual-capable media-cards, fiber-optic pulse, digital encoding, killer apps; carpal neuralgia, phosphenic migraine, gluteal hyperadiposity, lumbar stressae.

Do we need a Christmas present for her ladyship and Sonnet?” “Oh, they would like that,” Amanda said, kiting around on Louisa’s other hand. “They both eat carrots, and we’ve tons and tons of carrots in the root cellars. Papa doesn’t like carrots.” “However would you know such a thing?” “We don’t know such a thing,” Fleur said. “But we don’t like carrots, and if you think Papa doesn’t either, you won’t put them on our menus.” Amanda turned big blue eyes on Louisa. “That will mean more for Sonnet too.” “You are a pair of minxes. Their Graces will adore you, but nothing will preserve you from having to eat the occasional carrot. You must accept your fate with dignity.” Mention

The result of these many voices and general lack of agreement on what really are the biblical means to Christian maturity seems to be breeding two kinds of believers. There are some who are not quite sure that they are even on the right track of normal Christian living; there are others who are quite certain that they have arrived at the station. Or, to change the metaphor, there seem to be so many master chefs around that some are so confused by looking only at the various menus that they are starving to death, while others are sampling everything that is offered with resultant indigestion, and a few have sworn allegiance to one and are convinced that all the others are frauds.

We walk inside, and I stop short. Our booth, the one we always sit in, has pale pink balloons tied around it. There’s a round cake in the center of the table, tons of candles, pink frosting with sprinkles and Happy Birthday, Lara Jean scrawled in white frosting. Suddenly I see people’s heads pop up from under the booths and from behind menus--all of our friends, still in their prom finery: Lucas, Gabe, Gabe’s date Keisha, Darrell, Pammy, Chris. “Surprise!” everyone screams. I spin around. “Oh my God, Peter!” He’s still grinning. He looks at his watch. “It’s midnight. Happy birthday, Lara Jean.” I leap up and hug him. “This is just exactly what I wanted to do on my prom night birthday and I didn’t even know it.” Then I let go of him and run over to the booth. Everyone gets out and hugs me. “I didn’t even know people knew it was my birthday tomorrow! I mean today!” I say. “Of course we knew it was your birthday,” Lucas says. Darrell says, “My boy’s been planning this for weeks.” “It was so endearing,” Pammy says. “We called me to ask what kind of pan he should use for the cake.” Chris says, “He called me, too. I was like, how the hell should I know?” “And you!” I hit Chris on the arm. “I thought you were leaving to go clubbing!” “I still might after I steal some fries. My night’s just getting started, babe.” She pulls me in for a hug and gives me a kiss on the cheek. “Happy birthday, girl.” I turn to Peter and say, “I can’t believe you did this.” “I baked that cake myself,” he brags. “Box, but still.” He takes off his jacket and pulls a lighter out of his jacket pocket and starts lighting the candles. Gabe pulls out a lit candle and helps him. Then Peter hops his butt on the table and sits down, his legs hanging off the edge. “Come on.” I look around. “Um…” That’s when I hear the opening notes of “If You Were Here” by the Thompson Twins. My hands fly to my cheeks. I can’t believe it. Peter’s recreating the end scene from Sixteen Candles, when Molly Ringwald and Jake Ryan sit on a table with a birthday cake in between them. When we watched the movie a few months ago, I said it was the most romantic thing I’d ever seen. And now he’s doing it for me.

If you want waiters in tuxedos with white linen cloths over their arms, menus with unpronounceable words all over them, and high-priced wines served in silver ice buckets when you go out for Italian food, our little restaurant is not the place to come. But if you mostly want good, solid, home-cooked pasta with tasty sauces made with real vegetables and spices by a real Italian Mama and will trade white linen for red-and-white checked plastic tablecloths, you'll like our place just fine. If you're okay with a choice of just two wines, red or white, we'll give you as much of it as you want, from our famous bottomless wine bottle — free with your dinner. This restaurant owner took competitive disadvantages and turned them into a good, solid, “fun” selling story.

This is an art I can enjoy. There is a kind of sorcery in all cooking; in the choosing of ingredients, the process of mixing, grating, melting, infusing, and flavoring, the recipes taken from ancient books, the traditional utensils- the pestle and mortar with which my mother made her incense turned to a more homely purpose, her spices and aromatics giving up their subtleties to a baser, more sensual magic. And it is partly the transience of it delights me; so much loving preparation, so much art and experience, put into a pleasure that can last only a moment, and which only a few will ever fully appreciate. My mother always viewed my interest with indulgent contempt. To her, food was no pleasure but a tiresome necessity to be worried over, a tax on the price of our freedom. I stole menus from restaurants and looked longingly into patisserie windows. I must have been ten years old- maybe older- before I first tasted real chocolate. But still the fascination endured. I carried recipes in my head like maps. All kinds of recipes: torn from abandoned magazines in busy railway stations, wheedled from people on the road, strange marriages of my own confection. Mother with her cards, her divinations, directed our mad course across Europe. Cookery cards anchored us, placed landmarks on the bleak borders. Paris smells of baking bread and croissants; Marseille of bouillabaisse and grilled garlic. Berlin was Eisbrei with sauerkraut and Kartoffelsalat, Rome was the ice cream I ate without paying in a tiny restaurant beside the river.

There are countries out there where people speak English. By not like us - we have our own languages hidden in our carry-on luggage, in our cosmetics bags, only ever using English when we travel, and then only in foreign countries, to foreign people. It's hard to imagine, but English is their real language. They don't have anything to fall back on or turn to in moments of doubt. How lost they must feel in the world, where all instructions, all the lyrics of the stupidest possible songs, all the menus, all the excruciating pamphlets and brochures - even the buttons in the lift! - are in their private language. They may be understood by anyone at any moment, whenever they open their mouths. ... Wherever they are, people have unlimited access to them - they are accessible to everyone and everything! (page 182/3)

I was always crazy about any Chinese takeout since everything on those long menus is so tempting, but when the craving really hit, the folks at Panda Delight over on Richmond almost knew without asking to pack me up an order of wings, a couple of egg rolls, shrimp dumplings, pork fried rice, and the best General Tso's chicken this side of Hong Kong. When my friend at the shelter, Eileen Silvers, got married at Temple Beth Yeshurum, I had a field day over the roast turkey and lamb and rice and baked salmon and jelly cakes on the reception buffet, and when me and Lyman would go out to Pancho's Cantina for Mexican, nothing would do but to follow up margaritas and a bowl of chunky guacamole and a platter of beef fajitas with a full order of pork carnitas and a few green chile sausages. And don't even ask about the barbecue and links and jalapeño cheese bread and pecan pie at Tinhorn BBQ. Just the thought still makes me drool.

Mother charged about five hundred dollars for a delivery, and this was another way midwifing changed her: suddenly she had money. Dad didn’t believe that women should work, but I suppose he thought it was all right for Mother to be paid for midwifing, because it undermined the Government. Also, we needed the money. Dad worked harder than any man I knew, but scrapping and building barns and hay sheds didn’t bring in much, and it helped that Mother could buy groceries with the envelopes of small bills she kept in her purse. Sometimes, if we’d spent the whole day flying about the valley, delivering herbs and doing prenatal exams, Mother would use that money to take me and Audrey out to eat. Grandma-over-in-town had given me a journal, pink with a caramel-colored teddy bear on the cover, and in it I recorded the first time Mother took us to a restaurant, which I described as “real fancy with menus and everything.” According to the entry, my meal came to $3.30.

Street food, she saw. Silky pasta, doughy pizza, steaming pho, obnoxiously tall burgers. Benches had been nestled behind the Royal Festival Hall, and they were filled with people eating personal feasts from paper plates: vast thalis; racks of sticky, black ribs; half lobsters with melting garlic butter and bread. Rows of diners craning to read menus wound between food trucks; queues intermingled, new arrivals negotiating for space. Piglet looked around, the National behind her. She had left the office early, she reasoned; she had time before finding a place to work. She edged forward, walking among the tables. The benches were full, some having to stand, juggling their fried chicken with their phones. There were young men who talked too loudly, laughed with their mouths full, and wore round, tortoiseshell glasses; glamorous women in their fifties and sixties, lunching and drinking; and au pairs with charges no older than twelve who ate salt beef bagels, cacio e pepe, and laksa.

In the window I smelled all the food of San Francisco. There were seafood places out there where the buns were hot, and the baskets were good enough to eat too; where the menus themselves were soft with foody esculence as though dipped in hot broths and roasted dry and good enough to eat too. Just show me the bluefish spangle on a seafood menu and I’d eat it; let me smell the drawn butter and lobster claws. There were places where they specialized in thick red roast beef au jus, or roast chicken basted in wine. There were places where hamburgs sizzled on grills and the coffee was only a nickel. And oh, that pan-fried chow mein flavored air that blew into my room from Chinatown, vying with the spaghetti sauces of North Beach, the soft-shell crab of Fisherman’s Wharf—nay, the ribs of Fillmore turning on spits! Throw in the Market Street chili beans, redhot, and french-fried potatoes of the Embarcadero wino night, and steamed clams from Sausalito across the bay, and that’s my ah-dream of San Francisco. Add fog, hunger-making raw fog, and the throb of neons in the soft night, the clack of high-heeled beauties, white doves in a Chinese grocery window . . .

... [t]he air was thinning out, as if from too much wear, not when Scout was killed but two weeks later--even before Scout's body had been shipped--when they were informed that Easter was dead too. Babies. One nineteen, the other twenty-one. How proud she was when they enlisted. She had actively encouraged them to do so. Their father had served in the forties. Uncles too. Jeff Fleetwood was back from Vietnam and none the worse. And although he did seem a little shook up, Menus Jury got back alive. Like a fool, she believed her sons would be safe. Safer than anywhere in Oklahoma outside Ruby. Safer in the army than in Chicago, where Easter wanted to go. Safer than Birmingham, than Montgomery, Selma, than Watts. Safer than Money, Mississippi, in 1955 and Jackson, Mississippi, in 1963. Safer than Newark. She had thought war was safer than any city in the United States. Now she had four unopened letters mailed in 1968 and delivered to the Demby post office four days after she buried the last of her sons. She had never been able to open them. Both had been home on furlough that Thanksgiving, 1968. Seven months after King's murder, and Soane had sobbed like the redeemed to see her boys alive. Her sweet colored boys unshot, unlynched, unmolested, unimprisoned.

Les choses auxquelles on tenait le plus, vous vous décidez un beau jour à en parler de moins en moins, avec effort quand il faut s’y mettre. On en a bien marre de s’écouter toujours cau-ser… On abrège… On renonce… Ça dure depuis trente ans qu’on cause… On ne tient plus à avoir raison. L’envie vous lâche de garder même la petite place qu’on s’était réservée parmi les plaisirs… On se dégoûte… Il suffit désormais de bouffer un peu, de se faire un peu de chaleur et de dormir le plus qu’on peut sur – 520 – le chemin de rien du tout. Il faudrait pour reprendre de l’intérêt trouver de nouvelles grimaces à exécuter devant les autres… Mais on n’a plus la force de changer son répertoire. On bre-douille. On se cherche bien encore des trucs et des excuses pour rester là avec eux les copains, mais la mort est là aussi elle, puante, à côté de vous, tout le temps à présent et moins mysté-rieuse qu’une belote. Vous demeurent seulement précieux les menus chagrins, celui de n’avoir pas trouvé le temps pendant qu’il vivait encore d’aller voir le vieil oncle à Bois-Colombes, dont la petite chanson s’est éteinte à jamais un soir de février. C’est tout ce qu’on a conservé de la vie. Ce petit regret bien atroce, le reste on l’a plus ou moins bien vomi au cours de la route, avec bien des efforts et de la peine. On n’est plus qu’un vieux réverbère à souvenirs au coin d’une rue où il ne passe déjà presque plus personne.

What luxury ingredient will it be this year? Matsutake mushrooms? "Returning" Skipjack? Fresh soba?" "IT'S MACKEREL PIKE!" "Really? Pike?!" "Umm... that's kind of a letdown, to be honest. They're such common fish..." "Not so fast, folks. It is true that throughout Japanese history, pike was viewed as a common fish that only the peasantry ate. But recently, high-class restaurants have begun serving it... ... and it now appears on the menus of restaurants across the world. It has become an unspoken representative of the Fall Fishing Season. A dish that uses pike in some way... ... is the theme for the final round of this year's Fall Classic!" "Mmm, pike! The first thing that springs to mind is yummy salt-grilled pike! The crispy skin... the hot, succulent meat... the savory smell of its juices... A dollop of grated daikon radish on top, and it's yum, yum, yum!" "It's been showing up on sushi menus recently too. That's a general ingredient for you. You can do tons of stuff with it." "As you all know, pike can be used in a wide variety of dishes. But strangely enough, this one ingredient... ... has connections to all three of our contestants. A pike.. ... with its fatty meat is known for its robust fragrance. It is a prized ingredient in seafood dishes across the world. And it has a long history of use in what is viewed as common cuisine!" "Oho! It has facets that appeal to all three chefs." "That means it's an ingredient that can play to each of their strengths!

Wait until the truffles hit the dining room---absolute sex," said Scott. When the truffles arrived the paintings leaned off the walls toward them. They were the grand trumpets of winter, heralding excess against the poverty of the landscape. The black ones came first and the cooks packed them up in plastic quart containers with Arborio rice to keep them dry. They promised to make us risotto with the infused rice once the truffles were gone. The white ones came later, looking like galactic fungus. They immediately went into the safe in Chef's office. "In a safe? Really?" "The trouble we take is in direct proportion to the trouble they take. They are impossible," Simone said under her breath while Chef went over the specials. "They can't be that impossible if they are on restaurant menus all over town." I caught her eye. "I'm kidding." "You can't cultivate them. The farmers used to take female pigs out into the countryside, lead them to the oaks, and pray. They don't use pigs anymore, they use well-behaved dogs. But they still walk and hope." "What happened to the female pigs?" Simone smiled. "The scent smells like testosterone to them. It drives them wild. They destroyed the land and the truffles because they would get so frenzied." I waited at the service bar for drinks and Sasha came up beside me with a small wooden box. He opened it and there sat the blanched, malignant-looking tuber and a small razor designed specifically for it. The scent infiltrated every corner of the room, heady as opium smoke, drowsing us. Nicky picked up the truffle in his bare hand and delivered it to bar 11. He shaved it from high above the guest's plate. Freshly tilled earth, fields of manure, the forest floor after a rain. I smelled berries, upheaval, mold, sheets sweated through a thousand times. Absolute sex.

FAT-BURNING BREAKFAST MENUS Fat-Burning Breakfast 1 HEARTY OMELET 2 whole eggs, or 1 egg with 2 egg whites 1 ounce shredded cheese 1/4 cup chopped tomatoes and onions Cook in 1 tablespoon olive oil Carb options: 1 slice whole-wheat toast or English muffin General options: Replace chopped tomatoes and onions with 1 grilled tomato Replace chopped tomatoes and onions with 1/2 avocado Replace cheese with 1 slice ham or 1 sausage Replace cheese with 1 tablespoon butter for toast or English muffin Fat-Burning Breakfast 2 *SALMON BREAKFAST SOUFFLÉ Carb options: 1/2 cup berries or apple slices, or 1/2 cup oatmeal, or 1/2 cup high-fiber cereal Fat-Burning Breakfast 3 OMEGA-3 FISH BREAKFAST 4–6 ounces fish (cod, salmon, tuna, trout, or tilapia), grilled, baked, or sautéed 1 tablespoon olive oil 1 cup fresh vegetables (such as mushrooms, broccoli, bell peppers, or onions) 1 cup whole-fat or 2% cottage cheese Carb options: 1 apple or 1 cup cantaloupe slices, or 1/2 cup rice Fat-Burning Breakfast 4 GREEK YOGURT DELIGHT 1 cup whole-fat or 2% Greek yogurt, topped with cinnamon and 1/4 cup raw, unsalted nuts (almonds, walnuts, cashews, macadamias, or pecans) Carb options: 1/2 cup fresh berries (blueberries, raspberries, blackberries, strawberries) or 1/2 cup cooked steel-cut or 5-minute oatmeal Fat-Burning Breakfast 5 VEGGIE-EGG SCRAMBLE 2 eggs with 1 tablespoon butter or olive oil, scrambled with tomato, zucchini, onion, and green pepper Carb options: 1 slice whole-wheat toast or 1/2 cup fresh berries (blueberries, raspberries, blackberries, strawberries) General options: Choose other vegetables, such as mushrooms, spinach, or kale Add 1 tablespoon butter for toast Fat-Burning Breakfast 6 TRADITIONAL EGGS 2 eggs scrambled or pan-fried in 1 tablespoon olive oil 1 slice lean deli ham or Canadian bacon 1/2 sliced avocado Carb options: 1 slice whole-wheat toast, 1/2 English muffin, 1/2 cup cooked quinoa, or 1/2 cup long-grain brown rice General options: Replace avocado with sliced tomatoes Replace avocado with roasted sweet potato Add 1 tablespoon butter for toast or English muffin Fat-Burning Breakfast 7 *STEVE’S EASY EGG WHITE SOUFFLÉ 5 roasted asparagus spears 1/2 sliced tomato Carb options: 1 slice toast or 1/2 English muffin

We sit down and look over the menus. “I’ve never actually eaten here before,” she admits. “I just usually come to get away from the kids for a bit. And to get drunk, of course.” She laughs and I laugh with her. I like her honesty.

PICTURES of pets adorn the façades and menus of restaurants in Nam Dinh, a city in a part of northern Vietnam where cats and dogs are commonly consumed. “Delicious,” says Vu Van Thu, a taxi driver, as he downs a plate of sautéed feline in one eatery. Down the road, terrified puppy-eyes stare out from a metal cage beside a dog restaurant’s kitchen. A victim yelps as a butcher raises his knife. The proprietor says his staff gets through scores of kilograms of dog meat per day.

The Kindle Store offers a wide selection of Kindle books, Kindle Singles, newspapers, magazines, and blogs. To access the store, tap the top of the screen to display the toolbars, then tap the Shopping Cart button. You can also select Shop Kindle Store from some menus.

There would be menus, offered today by a girl

Subway, the world-dominating "Eat Fresh" mega-deli struggling with sinking sales, said Thursday that it plans to drop all artificial colors, flavors and preservatives from its American menus by 2017.

checklist. Sticky tables and uneven wooden floors. Check. Sauce-spattered menus. Check. Mr. Grizzled, the surly and heavily tattooed barkeep. Check. Dark-at-noon lighting. Check. Scary as hell back alley location. Double check.

use dropdown menus only if it makes sense. You do not want to clutter your top navigation with every single page from your website.

The Necropolis furnaces ran full-time, and a lot of restaurants boasted a Soylent Green special on their menus, for the more discerning palates.

Well into the 1980s, New Orleans restaurants continued to list "wop salad" on their menus and a glass of Chianti could be had by calling for a "dago red.

He was getting undressed and it snapped something inside of him that had been drawing taut, ready to break for months. “I'm hungry, Bruno,” he said, in a soft voice, as he removed the shirt from his broad shoulders, revealing a perfect sight of smooth dark skin. “I can't wait for dinner,” he continued, with a smile. When he put his hands to the fastening of his trousers, Bruno let out a sigh and put the take out menus on the counter. He couldn't look at him, because he knew Lyon was trying to seduce him on purpose. He didn't want to talk or hear him out or spend time with him that didn't end with an orgasm. “I can't do this anymore,” Bruno confessed, quietly.

My dad and Patricia viewed my decision to become a vegetarian largely in terms of the way it seemed to complicate their dinner menus.

Learn and follow the different OS design guidelines for Tab Menus. Clearly indicate where the user is by visually differentiating the selected tab from the others.

With the long list of supposedly health-endangering meals on our menus, ‘starving’ seems like a healthy option to have on our list of safe-to-eat meals.

A classroom library containing both fiction and non-fiction books should be located centrally, and include newspapers, magazines, telephone books, restaurant menus, etc. Teachers should also integrate literacy across the curriculum by reading and assigning texts that support their learning units in subjects such as mathematics, sciences, and social studies.