Minute Stock Quotes

If you aren't thinking about owning a stock for ten years, don't even think about owning it for ten minutes.

The King emerged from the library, paperwork in hand, eyebrows furrowed. "Well, what is it, what is it?" he said crossly. "Can you not let me work for five minutes at a time?" The girls burst into angry cries. Kale let out another piercing shriek. "Him-him-him-" said Delphinium, pointing a shaking finger at Mr. Hyette, who laughed still. "He-he-him!" "He-he-he was spying on us!" "And we weren't even wearing our boots!" "Or even our stockings!" Thunpfwhap. The King threw Mr. Hyette up against the paneling. My Hyette's head slammed against the wainscot. Kale stopped midscream, hiccupped, and giggled. "Mr. Hyeete!" said the King. Mr. Hyette struggled against the King's steel grip. "Ow," he said. "I say, ow!" The King yanked Mr. Hyette from the wall and grabbed him by the scruff of his fluffy cravat. He handled Mr. Hyette out the entrance hall doors, slamming them behind him. Outside, gravel scuffled. "I say," said Bramble, in an impeccable impersonation of Mr. Hyette. "I say, I say! I say-this Royal Business could actually be quite a lot of fun!

If you aren't willing to own a stock for ten years, don't even think about owning it for ten minutes.

MOTHER TIME: Life goes by so very fast, my dears, and taking the time to reflect, even once a year, slows things down. We zoom past so many seconds, minutes, hours, killing them with the frantic way we live that it's important we take at least this one collective sigh and stop, take stock, and acknowledge our place in time before diving back into the melee. Midnight on New Year's Eve is a unique kind of magic where, just for a moment, the past and the future exist at once in the present. Whether we're aware of it or not, as we countdown together to it, we're sharing the burden of our history and committing to the promise of tomorrow.

On the TV screen right now, it's 1975, and Jimmy Page is playing like a man who answers to nobody. A man existing in that seductive state of extended adolescence that rock legends bask in, a man connected to something in the universe larger than even the sum total of the legendary Led Zeppelin, playing guitar because that is so clearly what he was put here to do. And it's wrong to expect that kind of divine moment to last forever, and to expect an artist to stay in 1975. Fact is, ten minutes ago I saw the guy onscreen right downstairs, coming off the trading floor of the stock exchange with a banker carrying his guitar cases for him. I sit cross-legged on the floor on a workday staring into my cereal bowl, thinking about how we all change. We all grow up. We all move on, one way or another, whether we want to or not.

Trauma is like a gift. The shittiest fucking gift in the world. Coal in your motherfucking stocking. But the minute you receive it, it becomes yours. And it’s your responsibility what you do with it. And you can use it as an excuse to destroy your life and destroy the lives of people around you, but you shouldn’t.

If I could believe," said Rhoda, "that I should grow old in pursuit and change, I should be rid of my fear: nothing persists. One moment does not lead to another. The door opens and the tiger leaps. You do not see me come...I cannot make one moment merge in the next. To me they are all violent, all separate; and if I fall under the shock of the leap of the moment you will be on me, tearing me to pieces. I have no end in view. I do not know how to run minute to minute, and hour to hour, solving them by some natural force until they make the whole and indivisible mass that you call life. Because you have an end in view--one person, is it, to sit beside, an idea is it, your beauty is it? I do not know--your days and hours pass like the boughs of forest trees and the smooth green of forest rides to a hound running in the scent... But since I wish above all things to have lodgment, I pretend, as I go upstairs lagging behind Jinny and Susan, to have an end in view. I pull on my stockings as I see them pull on theirs. I wait for you to speak and then speak like you. I am drawn here across London to a particular spot, to a particular place, not to see you or you or you, but to light my fire at the general blaze of you who love wholly, indivisibly, and without caring in the moment.

students need only two well-taught courses—How to Value a Business, and How to Think About Market Prices. Your goal as an investor should simply be to purchase, at a rational price, a part interest in an easily-understandable business whose earnings are virtually certain to be materially higher five, ten and twenty years from now. Over time, you will find only a few companies that meet these standards—so when you see one that qualifies, you should buy a meaningful amount of stock. You must also resist the temptation to stray from your guidelines: If you aren’t willing to own a stock for ten years, don’t even think about owning it for ten minutes. Put together a portfolio of companies whose aggregate earnings march upward over the years, and so also will the portfolio’s market value. Though it’s seldom recognized, this is the exact approach

I knew one boy who passed through several schools a dunce and a laughing-stock; the National Board and the Intermediate Board had sat in judgment upon him and had damned him as a failure before men and angels. Yet a friend and fellow-worker of mine discovered that he was gifted with a wondrous sympathy for nature, that he loved and understood the ways of plants, that he had a strange minuteness and subtlety of observation—that, in short, he was the sort of boy likely to become an accomplished botanist.

There was music from my neighbor's house through the summer nights. In his blue gardens men and girls came and went like moths among the whisperings and the champagne and the stars. At high tide in the afternoon I watched his guests diving from the tower of his raft, or taking the sun on the hot sand of his beach while his two motor-boats slit the waters of the Sound, drawing aquaplanes over cataracts of foam. On week-ends his Rolls-Royce became an omnibus, bearing parties to and from the city between nine in the morning and long past midnight, while his station wagon scampered like a brisk yellow bug to meet all trains. And on Mondays eight servants, including an extra gardener, toiled all day with mops and scrubbing-brushes and hammers and garden-shears, repairing the ravages of the night before. Every Friday five crates of oranges and lemons arrived from a fruiterer in New York--every Monday these same oranges and lemons left his back door in a pyramid of pulpless halves. There was a machine in the kitchen which could extract the juice of two hundred oranges in half an hour if a little button was pressed two hundred times by a butler's thumb. At least once a fortnight a corps of caterers came down with several hundred feet of canvas and enough colored lights to make a Christmas tree of Gatsby's enormous garden. On buffet tables, garnished with glistening hors-d'oeuvre, spiced baked hams crowded against salads of harlequin designs and pastry pigs and turkeys bewitched to a dark gold. In the main hall a bar with a real brass rail was set up, and stocked with gins and liquors and with cordials so long forgotten that most of his female guests were too young to know one from another. By seven o'clock the orchestra has arrived, no thin five-piece affair, but a whole pitful of oboes and trombones and saxophones and viols and cornets and piccolos, and low and high drums. The last swimmers have come in from the beach now and are dressing up-stairs; the cars from New York are parked five deep in the drive, and already the halls and salons and verandas are gaudy with primary colors, and hair shorn in strange new ways, and shawls beyond the dreams of Castile. The bar is in full swing, and floating rounds of cocktails permeate the garden outside, until the air is alive with chatter and laughter, and casual innuendo and introductions forgotten on the spot, and enthusiastic meetings between women who never knew each other's names. The lights grow brighter as the earth lurches away from the sun, and now the orchestra is playing yellow cocktail music, and the opera of voices pitches a key higher. Laughter is easier minute by minute, spilled with prodigality, tipped out at a cheerful word. The groups change more swiftly, swell with new arrivals, dissolve and form in the same breath; already there are wanderers, confident girls who weave here and there among the stouter and more stable, become for a sharp, joyous moment the centre of a group, and then, excited with triumph, glide on through the sea-change of faces and voices and color under the constantly changing light. Suddenly one of the gypsies, in trembling opal, seizes a cocktail out of the air, dumps it down for courage and, moving her hands like Frisco, dances out alone on the canvas platform. A momentary hush; the orchestra leader varies his rhythm obligingly for her, and there is a burst of chatter as the erroneous news goes around that she is Gilda Gray's understudy from the FOLLIES. The party has begun.

With an evening coat and a white tie, as you told me once, anybody, even a stock-broker, can gain a reputation for being civilized. Well, after I had been in the room about ten minutes, talking to huge overdressed dowagers and tedious academicians, I suddenly became conscious that some one was looking at me.

So I got to witness firsthand how those metal links got broken. The muscles in his upper arms pumped to the size of grapefruits, and the fabric of the T-shirt tightened around them almost to tearing… Then the metal gave way with a musical twang, and the chain snaked noisily from the grate, falling to the rain-softened earth with a clunk. “By all means,” John said, brushing his hands together in a self-satisfied way, “let’s call Mr. Smith.” I ducked my head, hiding my blushing cheeks by pretending to be busy putting my cell phone back in my bag. Encouraging his occasional lapses into less than civilized behavior seemed like a bad idea, so I didn’t let on how extremely attractive I’d found what he’d just done. “You know,” I remarked coolly, “I’m already your girlfriend. You don’t have to show off your superhuman strength for me.” John looked as if he didn’t for one minute believe my disinterest. He opened the grate for me with a gentlemanly bow. “Let’s go find your cousin,” he said. “I’d like to be home in time for supper. Where’s the coffin?” “It’s at my mom’s house,” I said. “What?” That deflated his self-satisfaction like a pin through a balloon. He stood stock-still outside the door to his crypt, the word HAYDEN carved in bold capital letters above his head. “What’s it doing there?” “Seth Rector and his girlfriend and their friends asked me if they could build it in my mom’s garage,” I said. “They said it was the last place anyone would look.” John shook his head slowly. “Rector,” he said, grinding out the word. “I should have known.” I threw him a wide-eyed glance. “You know Seth Rector?” “Not Seth,” he said, darkly.

Would you believe me if I told you that there’s an investment strategy that a seven-year-old could understand, will take you fifteen minutes of work per year, outperform 90 percent of finance professionals in the long run, and make you a millionaire over time?   Well, it is true, and here it is: Start by saving 15 percent of your salary at age 25 into a 401(k) plan, an IRA, or a taxable account (or all three). Put equal amounts of that 15 percent into just three different mutual funds:   A U.S. total stock market index fund An international total stock market index fund A U.S. total bond market index fund.   Over time, the three funds will grow at different rates, so once per year you’ll adjust their amounts so that they’re again equal. (That’s the fifteen minutes per year, assuming you’ve enrolled in an automatic savings plan.)   That’s it; if you can follow this simple recipe throughout your working career, you will almost certainly beat out most professional investors. More importantly, you’ll likely accumulate enough savings to retire comfortably.

You’re not gonna believe what just happened to me,” Jase says the minute I flip my cell open, taking advantage of break at the B&T. I turn away from the picture window just in case Mr. Lennox, disregarding the break sign, will come dashing out to slap me with my first-ever demerit. “Try me.” His voice lowers. “You know how I put that lock on the door of my room? Well, Dad noticed it. Apparently. So today, I’m stocking the lawn section and he comes up and asks why it’s there.” “Uh-oh.” I catch the attention of a kid sneaking into the hot tub (there’s a strict no-one-under-sixteen policy) and shake my head sternly. He slinks away. Must be my impressive uniform. “So I say I need privacy sometimes and sometimes you and I are hanging out and we don’t want to be interrupted ten million times.” “Good answer.” “Right. I think this is going to be the end of it. But then he tells me he needs me in the back room to have a ‘talk.’” “Uh-oh again.” Jase starts to laugh. “I follow him back and he sits me down and asks if I’m being responsible. Um. With you.” Moving back into the shade of the bushes, I turn even further away from the possible gaze of Mr. Lennox. “Oh God.” “I say yeah, we’ve got it handled, it’s fine. But, seriously? I can’t believe he’s asking me this. I mean, Samantha. Jesus. My parents? Hard not to know the facts of life and all in this house. So I tell him that we’re moving slowly and—” “You told him that?” God, Jase! How am I ever going to look Mr. Garret in the eye again? Help. “He’s my dad, Samantha. Yeah. Not that I didn’t want to exit the conversation right away, but still . . .” “So what happened then?” “Well, I reminded him they’d covered that really thoroughly in school, not to mention at home, and we weren’t irresponsible people.” I close my eyes, trying to imagine having this conversation with my mother. Inconceivable. No pun intended. “So then . . . he goes on about”—Jase’s voice drops even lower—“um . . . being considerate and um . . . mutual pleasure.” “Oh my god! I would’ve died. What did you say?” I ask, wanting to know even while I’m completely distracted by the thought. Mutual pleasure, huh? What do I know about giving that? What if Shoplifting Lindy had tricks up her sleeve I know nothing about? It’s not like I can ask Mom. “State senator suffers heart attack during conversation with daughter.” “I said ‘Yes sir’ a lot. And he went on and on and on and all I could think was that any minute Tim was gonna come in and hear my dad saying things like, ‘Your mom and I find that . . . blah blah blah.’” I can’t stop laughing. “He didn’t. He did not mention your mother.” “I know!” Jase is laughing too. “I mean . . . you know how close I am to my parents, but . . . Jesus.

I watched the light flicker on the limestone walls until Archer said, "I wish we could go to the movies." I stared at him. "We're in a creepy dungeon. There's a chance I might die in the next few hours. You are going to die in the next few hours. And if you had one wish, it would be to catch a movie?" He shook his head. "That's not what I meant. I wish we weren't like this. You know, demon, demon-hunter. I wish I'd met you in a normal high school, and taken you on normal dates, and like, carried your books or something." Glancing over at me, he squinted and asked, "Is that a thing humans actually do?" "Not outside of 1950s TV shows," I told him, reaching up to touch his hair. He wrapped an arm around me and leaned against the wall, pulling me to his chest. I drew my legs up under me and rested my cheek on his collarbone. "So instead of stomping around forests hunting ghouls, you want to go to the movies and school dances." "Well,maybe we could go on the occasional ghoul hunt," he allowed before pressing a kiss to my temple. "Keep things interesting." I closed my eyes. "What else would we do if we were regular teenagers?" "Hmm...let's see.Well,first of all, I'd need to get some kind of job so I could afford to take you on these completely normal dates. Maybe I could stock groceries somewhere." The image of Archer in a blue apron, putting boxes of Nilla Wafers on a shelf at Walmart was too bizarre to even contemplate, but I went along with it. "We could argue in front of our lockers all dramatically," I said. "That's something I saw a lot at human high schools." He squeezed me in a quick hug. "Yes! Now that sounds like a good time. And then I could come to your house in the middle of the night and play music really loudly under your window until you took me back." I chuckled. "You watch too many movies. Ooh, we could be lab partners!" "Isn't that kind of what we were in Defense?" "Yeah,but in a normal high school, there would be more science, less kicking each other in the face." "Nice." We spent the next few minutes spinning out scenarios like this, including all the sports in which Archer's L'Occhio di Dio skills would come in handy, and starring in school plays.By the time we were done, I was laughing, and I realized that, for just a little while, I'd managed to forget what a huge freaking mess we were in. Which had probably been the point. Once our laughter died away, the dread started seeping back in. Still, I tried to joke when I said, "You know, if I do live through this, I'm gonna be covered in funky tattoos like the Vandy. You sure you want to date the Illustrated Woman, even if it's just for a little while?" He caught my chin and raised my eyes to his. "Trust me," he said softly, "you could have a giant tiger tattooed on your face, and I'd still want to be with you." "Okay,seriously,enough with the swoony talk," I told him, leaning in closer. "I like snarky, mean Archer." He grinned. "In that case, shut up, Mercer.

Dunford arrived a few minutes later and gave her an approving nod. "You look lovely, Henry." She smiled her thanks but decided not to put too much stock in his compliment. It sounded like the sort of thing he said automatically to any woman in his vicinity.

Life was a series of ifs—a very different outcome if you’d only played the lottery last night; if you had picked a different college; if you had invested in stocks instead of bonds; if you had not been taking your kindergartner to his first day of school the morning of 9/11.

Joe was the only constant thing in my life. And I loved him like a brother. But that phrase has a very precise meaning. A lot of those stock sayings do. Like when people say they slept like a baby. Do they mean they slept well? Or do they mean they woke up every ten minutes, screaming? I loved Joe like a brother, which meant a lot of things in our family. The truth was I never knew for sure if I loved him or not. And he never knew for sure if he loved me or not, either. We were only two years apart, but he was born in the fifties and I was born in the sixties. That seemed to make a lot more than two years’ worth of a difference to us. And like any pair of brothers two years apart, we irritated the hell out of each other. We fought and bickered and sullenly waited to grow up and get out from under. Most of those sixteen years, we didn’t know if we loved each other or hated each other. But we had the thing that army families have. Your family was your unit. The men on the bases were taught total loyalty to their units. It was the most fundamental thing in their lives. The boys copied them. They translated that same intense loyalty onto their families. So time to time you might hate your brother, but you didn’t let anybody mess with him. That was what we had, Joe and I. We had that unconditional loyalty. We stood back to back in every new schoolyard and punched our way out of trouble together. I watched out for him, and he watched out for me, like brothers did. For sixteen years. Not much of a normal childhood, but it was the only childhood I was ever going to get. And Joe was just about the beginning and end of it. And now somebody had killed him. I sat there in the back of the police Chevrolet listening to a tiny voice in my head asking me what the hell I was going to do about that.

motherhood is not a job at all. It is a full-time, all-consuming, life-subsuming career with no pay, no stock options, no social security, and lots of lip service with little actual respect (just watch the difference in people’s reactions to you when you tell them you are a project manager instead of a mother).

She begins to strip like a roommate and climb into bed. They have fallen asleep. Dean wakes first, in the early afternoon. He unfastens her stockings and slowly rolls them off. Her skirt is next and then her underpants. She opens her eyes. The garter belt he leaves on, to confirm her nakedness. He rests his head there. Her hand touches his chest and begins to fall in excruciating slow designs. He lies still as a dog beneath it, still as an idiot. The next morning she is recovered. His prick is hard. She takes it in her hand. They always sleep naked. Their flesh is innocent and warm. In the end she is arranged across the pillows, a ritual she accepts without a word. It is half an hour before they fall apart, spent, and call for breakfast. She eats both her rolls and one of his. “There was a lot,” she says. She glistens with it. The inside of her thighs is wet. “How long does it take to make again?” she asks. Dean tries to think. He is remembering biology. “Two or three days,” he guesses. “Non, non!” she cries. That is not what she meant. She begins to make him hard again. In a few minutes he rolls her over and puts it in as if the intermission were ended. This time she is wild. The great bed begins creaking. Her breath becomes short. Dean has to brace his hands on the wall. He hooks his knees outside her legs and drives himself deeper. “Oh,” she breathes, “that’s the best.

FATHER FORGETS W. Livingston Larned Listen, son: I am saying this as you lie asleep, one little paw crumpled under your cheek and the blond curls stickily wet on your damp forehead. I have stolen into your room alone. Just a few minutes ago, as I sat reading my paper in the library, a stifling wave of remorse swept over me. Guiltily I came to your bedside. There are the things I was thinking, son: I had been cross to you. I scolded you as you were dressing for school because you gave your face merely a dab with a towel. I took you to task for not cleaning your shoes. I called out angrily when you threw some of your things on the floor. At breakfast I found fault, too. You spilled things. You gulped down your food. You put your elbows on the table. You spread butter too thick on your bread. And as you started off to play and I made for my train, you turned and waved a hand and called, “Goodbye, Daddy!” and I frowned, and said in reply, “Hold your shoulders back!” Then it began all over again in the late afternoon. As I came up the road I spied you, down on your knees, playing marbles. There were holes in your stockings. I humiliated you before your boyfriends by marching you ahead of me to the house. Stockings were expensive—and if you had to buy them you would be more careful! Imagine that, son, from a father! Do you remember, later, when I was reading in the library, how you came in timidly, with a sort of hurt look in your eyes? When I glanced up over my paper, impatient at the interruption, you hesitated at the door. “What is it you want?” I snapped. You said nothing, but ran across in one tempestuous plunge, and threw your arms around my neck and kissed me, and your small arms tightened with an affection that God had set blooming in your heart and which even neglect could not wither. And then you were gone, pattering up the stairs. Well, son, it was shortly afterwards that my paper slipped from my hands and a terrible sickening fear came over me. What has habit been doing to me? The habit of finding fault, of reprimanding—this was my reward to you for being a boy. It was not that I did not love you; it was that I expected too much of youth. I was measuring you by the yardstick of my own years. And there was so much that was good and fine and true in your character. The little heart of you was as big as the dawn itself over the wide hills. This was shown by your spontaneous impulse to rush in and kiss me good night. Nothing else matters tonight, son. I have come to your bedside in the darkness, and I have knelt there, ashamed! It is a feeble atonement; I know you would not understand these things if I told them to you during your waking hours. But tomorrow I will be a real daddy! I will chum with you, and suffer when you suffer, and laugh when you laugh. I will bite my tongue when impatient words come. I will keep saying as if it were a ritual: “He is nothing but a boy—a little boy!” I am afraid I have visualized you as a man. Yet as I see you now, son, crumpled and weary in your cot, I see that you are still a baby. Yesterday you were in your mother’s arms, your head on her shoulder. I have asked too much, too much.

Don’t worry about me,” he said. “The little limp means nothing. People my age limp. A limp is a natural thing at a certain age. Forget the cough. It’s healthy to cough. You move the stuff around. The stuff can’t harm you as long as it doesn’t settle in one spot and stay there for years. So the cough’s all right. So is the insomnia. The insomnia’s all right. What do I gain by sleeping? You reach an age when every minute of sleep is one less minute to do useful things. To cough or limp. Never mind the women. The women are all right. We rent a cassette and have some sex. It pumps blood to the heart. Forget the cigarettes. I like to tell myself I’m getting away with something. Let the Mormons quit smoking. They’ll die of something just as bad. The money’s no problem. I’m all set incomewise. Zero pensions, zero savings, zero stocks and bonds. So you don’t have to worry about that. That’s all taken care of. Never mind the teeth. The teeth are all right. The looser they are, the more you can wobble them with your tongue. It gives the tongue something to do. Don’t worry about the shakes. Everybody gets the shakes now and then. It’s only the left hand anyway. The way to enjoy the shakes is pretend it’s somebody else’s hand. Never mind the sudden and unexplained weight loss. There’s no point eating what you can’t see. Don’t worry about the eyes. The eyes can’t get any worse than they are now. Forget the mind completely. The mind goes before the body. That’s the way it’s supposed to be. So don’t worry about the mind. The mind is all right. Worry about the car. The steering’s all awry. The brakes were recalled three times. The hood shoots up on pothole terrain.” Deadpan.

I know well that many of my readers do not think as I do. This also is most natural and confirms the theorem. For although my opinion turn out erroneous, there will always remain the fact that many of those dissentient readers have never given five minutes' thought to this complex matter. How are they going to think as I do? But by believing that they have a right to an opinion on the matter without previous effort to work one out for themselves, they prove patently that they belong to that absurd type of human being which I have called the "rebel mass." It is precisely what I mean by having one's soul obliterated, hermetically closed. Here it would be the special case of intellectual hermetism. The individual finds himself already with a stock of ideas. He decides to content himself with them and to consider himself intellectually complete.

Twenty years ago Japanese tourists were a universal laughing stock because they always carried cameras and took pictures of everything in sight. Now everyone is doing it. If you go to India and see an elephant, you don’t look at the elephant and ask yourself, ‘What do I feel?’ – you are too busy looking for your smartphone, taking a picture of the elephant, posting it on Facebook and then checking your account every two minutes to see how many Likes you got.

Do we have any plans for this evening?” he whispered in her ear. She nodded; the motion caused her hair to tickle his cheek. “A ball,” she said. “At Lady Mottram’s.” Anthony couldn’t resist the soft silkiness of her hair, and he threaded two fingers through it, letting it slide across his hand and wrap around his wrist. “Do you know what I think?” he murmured. He heard her smile as she asked, “What?” “I think I’ve never cared that much for Lady Mottram. And do you know what else I think?” Now he heard her trying not to giggle. “What?” “I think we should go upstairs.” “You do?” she asked, clearly feigning ignorance. “Oh, indeed. This very minute, as a matter of fact.” She wiggled her bottom, the minx, ascertaining for herself just how quickly he needed to go upstairs. “I see,” she murmured gravely. He pinched her hip lightly. “I rather thought you felt” “Well, that, too,” she admitted. “It was quite enlightening.” “I’m sure it was,” he muttered. Then, with a very wicked smile, he nudged her chin until they were nose to nose. “Do you know what else I think?” he said huskily. Her eyes widened. “I’m sure I can’t imagine.” “I think,” he said, one of his hands creeping under her dress and slithering up her leg, “that if we don’t go upstairs this instant, I might be content to remain right here.” “Here?” she squeaked. His hand found the edge of her stockings. “Here,” he affirmed. “Now?” His fingers tickled her soft thatch of hair, then sank into the very core of her womanhood. She was soft and wet and felt like heaven. “Oh, most definitely now,” he said. “Here?” He nibbled on her lips. “Didn’t I already answer that question?” And if she had any further questions, she didn’t voice them for the next hour. Or maybe it was just that he was trying his damnedest to rob her of speech. And if a man could judge from the little squeals and mewls that slipped from her mouth, he was doing a ripping good job. -Anthony & Kate

A friend tells the story of seeing percussionist Milford Graves perform a solo concert. Before the music commenced, Graves asked for someone from the audience to come up and help him with a demonstration. A young man volunteered, made his way onstage and stood facing the performer. Graves held out both wrists and asked the man to check his pulse, which was verified as normal. Then the drummer closed his eyes, concentrated, and halted his pulse—as the volunteer confirmed, in expectant delight. Relaxing, the regular pulse reappeared and the enlisted man released Graves's wrists. "No, no. Wait a minute," smiled Graves, holding his arms as they were, stock still. The assistant took ahold of Graves's wrists, once again feeling for a pulse. Once again, Graves closed his eyes and concentrated deeply. Some time passed, with the audience, volunteer, and graves absolutely hushed in anticipation. Suddenly, the man jerked away in disbelief, "My God, they're not beating together!" he exclaimed. Graves quickly took a seat at his kit and began to play.

I tell him I’d better get going, because Margot’s coming home from Scotland tonight, and I want to stock the fridge with all her favorite foods. Peter’s face falls. “You don’t want to hang out a little longer? I can take you to the store.” “I still have to clean up the upstairs, too,” I say, standing up. He tugs on my shirt and tries to pull me back onto the bed. “Come on, five more minutes.” I lie back down next to him and he cuddles in close, but I’m still thinking about the yearbook. I’ve been working on his scrapbook for months; the least he can do is write me a nice yearbook message. “This is good practice for college,” he murmurs, pulling me toward him, wrapping his arms around me. “The beds are small at UVA. How big are the beds at UNC?” My back to him, I say, “I don’t know. I didn’t get to see the dorms.” He tucks his head in the space between my neck and shoulder. “That was a trick question,” he says, and I can feel him smile against my neck. “To check and see if you visited a random UNC guy’s dorm room with Chris. Congrats, you passed the test.” I can’t help but laugh.

To summarize this pattern: when the market opens, the stock will make a new high of the day but sell off quickly. You do not want to jump into the trade yet, not until it consolidates around a trading level such as the low of the pre-market, or moving averages on a daily or 5-minute chart. As soon as the stock is coming back up with heavy volume, that is the place that you take the trade to the long side. The entry signal is to see a new 1-minute or 5-minute high after the consolidation with MASSIVE volume only. You have to remember that the volume on the way up needs to be significantly higher than previous candlesticks.

Lela’s love affair with nuptials was born at the age of eleven, when she watched two epic weddings on TV. In July of 1981, Lady Diana Spencer and Prince Charles of Wales were wed in London. Back home in Wisconsin, Lela watched every minute of it with her mom, perched on the edge of their brown pleather sectional. Then, in November, fictional couple Luke and Laura tied the knot on every teenage girl’s favorite soap opera, General Hospital. Actress Genie Francis wore a bizarre head-hugging veil and a dress that looked like a marshmallow. Her groom, Anthony Geary, rocked his deceptively fluffy ‘80s hair. Lela couldn’t help but be transfixed. It all felt larger than life. And her little eleven year-old heart gave into it lock, stock and barrel.

Given the ravens’ predilection for poultry of all sizes, I provided my birds a recently killed raven that had been shot by a crow hunter. They reacted to this raven with loud, deep, rasping alarm calls. After some hours, they still ignored it. It was not eaten within minutes, unlike other birds I had given them that were pounced on in seconds. It was not eaten at all. They would easily recognize a live crow. But a dead one? Would they eat that? My curiosity aroused, I had to observe their reaction to a dead crow. I presented a young frozen crow from my stock of roadkill in the freezer to Whitefeather and Goliath. Both birds erupted in harsh, deep, rasping alarm calls, and just as with the dead raven, neither bird fed from the carcass. It eventually rotted in place. They did not even dig for the maggots.

Swift came to the table and bowed politely. “My lady,” he said to Lillian, “what a pleasure it is to see you again. May I offer my renewed congratulations on your marriage to Lord Westcliff, and…” He hesitated, for although Lillian was obviously pregnant, it would be impolite to refer to her condition. “…you are looking quite well,” he finished. “I’m the size of a barn,” Lillian said flatly, puncturing his attempt at diplomacy. Swift’s mouth firmed as if he was fighting to suppress a grin. “Not at all,” he said mildly, and glanced at Annabelle and Evie. They all waited for Lillian to make the introductions. Lillian complied grudgingly. “This is Mr. Swift,” she muttered, waving her hand in his direction. “Mrs. Simon Hunt and Lady St. Vincent.” Swift bent deftly over Annabelle’s hand. He would have done the same for Evie except she was holding the baby. Isabelle’s grunts and whimpers were escalating and would soon become a full-out wail unless something was done about it. “That is my daughter Isabelle,” Annabelle said apologetically. “She’s teething.” That should get rid of him quickly, Daisy thought. Men were terrified of crying babies. “Ah.” Swift reached into his coat and rummaged through a rattling collection of articles. What on earth did he have in there? She watched as he pulled out his pen-knife, a bit of fishing line and a clean white handkerchief. “Mr. Swift, what are you doing?” Evie asked with a quizzical smile. “Improvising something.” He spooned some crushed ice into the center of the handkerchief, gathered the fabric tightly around it, and tied it off with fishing line. After replacing the knife in his pocket, he reached for the baby without one trace of self-consciusness. Wide-eyed, Evie surrendered the infant. The four women watched in astonishment as Swift took Isabelle against his shoulder with practiced ease. He gave the baby the ice-filled handkerchief, which she proceeded to gnaw madly even as she continued to cry. Seeming oblivious to the fascinated stares of everyone in the room, Swift wandered to the window and murmured softly to the baby. It appeared he was telling her a story of some kind. After a minute or two the child quieted. When Swift returned to the table Isabelle was half-drowsing and sighing, her mouth clamped firmly on the makeshift ice pouch. “Oh, Mr. Swift,” Annabelle said gratefully, taking the baby back in her arms, “how clever of you! Thank you.” “What were you saying to her?” Lillian demanded. He glanced at her and replied blandly, “I thought I would distract her long enough for the ice to numb her gums. So I gave her a detailed explanation of the Buttonwood agreement of 1792.” Daisy spoke to him for the first time. “What was that?” Swift glanced at her then, his face smooth and polite, and for a second Daisy half-believed that she had dreamed the events of that morning. But her skin and nerves still retained the sensation of him, the hard imprint of his body. “The Buttonwood agreement led to the formation of the New York Stock and Exchange Board,” Swift said. “I thought I was quite informative, but it seemed Miss Isabelle lost interest when I started on the fee-structuring compromise.” “I see,” Daisy said. “You bored the poor baby to sleep.” “You should hear my account of the imbalance of market forces leading to the crash of ’37,” Swift said. “I’ve been told it’s better than laudanum.

Compared to a British corner shop, Japanese conbini are light years ahead in terms of the sheer breadth of services they provide. The big three brands are 7-Eleven, Family Mart and Lawson, and as well as being open twenty-four hours a day, 365 days a year, absolutely without fail, each store is fully stocked with an ATM, a photocopier/printer, washrooms and a computer you can use to pay for everything from flights to Disneyland tickets. You can even pay your bills at the till. And that’s not even mentioning the extensive range of food, drinks, ready meals and an area where you can prepare them, complete with microwave, coffee machines and a kettle. Simply put, living off just a single Japanese conbini is frighteningly easy. The only inconvenience is deciding which one to go to. Even out here in the middle of nowhere, I had no less than four stores within a five-minute radius to choose from.

Snacks at sleepovers are a must. Try this one next time your parents forget to stock the snack cupboard. Supplies: brown paper lunch bag stapler measuring cup microwave Ingredients: ¼ cup popcorn kernels 2 tbsp brown sugar 2 tbsp chocolate chips 2 tbsp butter or margarine pinch of salt Pour the popcorn kernels into a brown paper lunch bag then fold the top of the bag ¼ of an inch, twice. Secure two staples (trust me, I Googled it!) at the folded part to seal the bag shut. Lay the bag flat in the microwave and cook on HIGH for about 1:45 (one minute and forty-five seconds, people!). Each microwave is different, though, so you may need to adjust the time. Meanwhile, add the brown sugar, chocolate chips, butter/margarine and salt to a microwave-safe measuring cup. Cook on HIGH for about 15 seconds or until the gooey buttery-chocolaty mixture is melted. Mix well with a fork then pour it over the popcorn.

I was afraid of other people’s houses. After school sometimes a friend might talk me into going to his house or apartment to do our homework together. It was a shock, the way people lived, other people, those who weren’t me. I didn’t know how to respond, the clinging intimacy of it, kitchen slop, pan handles jutting from the sink. Did I want to be curious, amused, indifferent, superior? Just walking past a bathroom, a woman’s stocking draped over the towel rack, pill bottles on the windowsill, some open, some capsized, a child’s slipper in the bathtub. It made me want to run and hide, partly from my own fastidiousness. The bedrooms with unmade beds, somebody’s socks on the floor, the old woman in nightclothes, barefoot, an entire life gathered up in a chair by the bed, hunched frame and muttering face. Who are these people, minute to minute and year after year? It made me want to go home and stay there.

Cooking for Life shuns all things caloric and fatty, so this version of boeuf bourguignon will not include bacon or pancetta as it should, nor will I use even half as much olive oil as I'd like to. I will increase the wine, and it'll be pretty good beef stew without the potatoes, essentially, which will delight Uncle Benny when I take him his casserole dish tonight. It certainly won't hurt me to eat gourmet lite for dinner, I think, then shake my head to clear it. It's amazing how one five-minute conversation with my mother can undo every affirmation I've ever taped to my bathroom mirror. After giving the beef another poke or two, I scrub the cutting board in the dish-crowded sink, then chop and stir in carrots, celery, and onions. I mince fresh thyme and Italian parsley for flavor and color, pour in defatted beef stock, then leave it to simmer for a while, the individual aromas already commingling and filling the apartment.

Sauté, stirring regularly, the butter, onions, garlic, baby leaves, thyme, a pinch of salt and few grinds of pepper, until the onions are translucent. Meanwhile, remove the cord, membranes, and any clots from the placenta. Rinse it under cold water. Quarter it, set three quarters aside for another use, and add the remaining quarter to the sauté. Remove placenta when it is cooked through. Slice thin and set aside. Continue cooking the onions, stirring regularly, until they become brown.Add wine and simmer until the liquid evaporates and the onions lose their form. Add flour. Mix well. With a low flame, cook, stirring regularly, for 5 minutes. Add water, beef, placenta or chicken stock, and sliced placenta. Simmer for 10 minutes. Season with salt and pepper to taste. To serve: preheat broiler. In oven-friendly serving bowls or pot, cover the hot soup with cubed sourdough bread and the bread with grated cheese. Broil until the cheese melts

I see bacon, green peppers, mushrooms... those are all found in Napolitan Spaghetti. I guess instead of the standard ketchup, he's used curry roux for the sauce? The noodles look similar to fettuccini." "Hm. I'm not seeing anything else that stands out about it. Given how fun and amusing the calzone a minute ago was... ... the impact of this one's a lot more bland and boring..." W-what the heck? Where did this heavy richness come from? It hits like a shockwave straight to the brain! "Chicken and beef stocks for the base... with fennel and green cardamom for fragrance! What an excellent, tongue-tingling curry sauce! It clings well to the broad fettuccini noodles too!" "For extra flavor is that... soy sauce?" "No, it's tamari soy sauce! Tamari soy sauce is richer and less salty than standard soy sauce, with a more full-bodied sweetness to it. Most tamari is made on Japan's eastern seaboard. " "That's not all either! I'm picking up the mellow hints of cheese! But I'm not seeing a single shred of any kind of cheese in here. Where's it hiding?" "Allow me to tell you, sir. First, look at the short edge of a noodle, please." ?! What on earth?! This noodle's got three layers!" "For the outer layers, I kneaded turmeric into the pasta dough. But for the inner layer, I added Parmesan cheese!" "I see! It's the combination of the tamari soy sauce and the parmesan cheese that gives this dish its incredible richness!" "Yeah, but wait a minute! If you go kneading cheese right into the noodles, wouldn't it just melt back out when you boiled them?" No... that's why they're in three layers! With the cheese in the middle, the outer layers prevented it from melting out! The deep, rich curry sauce, underscored with the flavor of tamari soy sauce... ... and the chewy noodles, which hit you with the mellow, robust taste of parmesan cheese with every bite! Many people are familiar with the idea of coating cream cheese in soy sauce... ... but who would have thought parmesan cheese would match this well with tamari soy sauce!

He carefully poured the juice into a bowl and rinsed the scallops to remove any sand caught between the tender white meat and the firmer coral-colored roe, wrapped around it like a socialite's fur stole. Mayur is the kind of cook (my kind), who thinks the chef should always have a drink in hand. He was making the scallops with champagne custard, so naturally the rest of the bottle would have to disappear before dinner. He poured a cup of champagne into a small pot and set it to reduce on the stove. Then he put a sugar cube in the bottom of a wide champagne coupe (Lalique, service for sixteen, direct from the attic on my mother's last visit). After a bit of a search, he found the crème de violette in one of his shopping bags and poured in just a dash. He topped it up with champagne and gave it a swift stir. "To dinner in Paris," he said, glass aloft. 'To the chef," I answered, dodging swiftly out of the way as he poured the reduced champagne over some egg yolks and began whisking like his life depended on it. "Do you have fish stock?" "Nope." "Chicken?" "Just cubes. Are you sure that will work?" "Sure. This is the Mr. Potato Head School of Cooking," he said. "Interchangeable parts. If you don't have something, think of what that ingredient does, and attach another one." I counted, in addition to the champagne, three other bottles of alcohol open in the kitchen. The boar, rubbed lovingly with a paste of cider vinegar, garlic, thyme, and rosemary, was marinating in olive oil and red wine. It was then to be seared, deglazed with hard cider, roasted with whole apples, and finished with Calvados and a bit of cream. Mayur had his nose in a small glass of the apple liqueur, inhaling like a fugitive breathing the air of the open road. As soon as we were all assembled at the table, Mayur put the raw scallops back in their shells, spooned over some custard, and put them ever so briefly under the broiler- no more than a minute or two. The custard formed a very thin skin with one or two peaks of caramel. It was, quite simply, heaven. The pork was presented neatly sliced, restaurant style, surrounded with the whole apples, baked to juicy, sagging perfection.

I guess you’ll have to try to do something with F’s moon now. Presumably it’s dead. Or even try E.” He looked up at it, big in the blue sky. “Well, no. It’s too big. Too heavy.” Two minutes later: “Maybe you can just keep living on the ship, and stock up on whatever you run out of, from here and from E. Terraform F’s moon if you can. Or maybe you can resupply and get to another system entirely. I seem to recall there’s a G star just a few more light-years out.” Long silence. Then: “But you know, I bet they’re all like this one. I mean, they’re either going to be alive or dead, right? If they’ve got water and orbit in the habitable zone, they’ll be alive. Alive and poisonous. I don’t know. Maybe they could be alive and we live with them and the two systems pass each other by. But that doesn’t sound like life, does it? Living things eat. They have immune systems. So that’s going to be a problem, most of the time anyway. Invasive biology. Then on the dead worlds, those’ll be dry, and too cold, or too hot. So they’ll be useless unless they have water, and if they have water they’ll probably be alive. I know

In contemporary Western society, buying a magazine on astrology - at a newsstand, say - is easy; it is much harder to find one on astronomy. Virtually every newspaper in America has a daily column on astrology; there are hardly any that have even a weekly column on astronomy. There are ten times more astrologers in the United States than astronomers. At parties, when I meet people that do not know I’m a scientist, I am sometimes asked “Are you a Gemini?” (chances of success, one in twelve), or “What sign are you?” Much more rarely am I asked “Have you heard that gold is made in supernova explosions?” or “When do you think Congress will approve a Mars Rover?” (...) And personal astrology is with us still: consider two different newspaper astrology columns published in the same city on the same day. For example, we can examine The New York Post and the New York Daily News on September 21, 1979. Suppose you are a Libra - that is, born between September 23 and October 22. According to the astrologer for the Post, ‘a compromise will help ease tension’; useful, perhaps, but somewhat vague. According to the Daily News’ astrologer, you must ‘demand more of yourself’, an admonition that is also vague but also different. These ‘predictions’ are not predictions; rather they are pieces of advice - they tell you what to do, not what will happen. Deliberately, they are phrased so generally that they could apply to anyone. And they display major mutual inconsistencies. Why are they published as unapologetically as sport statistics and stock market reports? Astrology can be tested by the lives of twins. There are many cases in which one twin is killed in childhood, in a riding accident, say, or is struck by lightning, while the other lives to a prosperous old age. Each was born in precisely the same place and within minutes of the other. Exactly the same planets were rising at their births. If astrology were valid, how could two such twins have such profoundly different fates? It also turns out that astrologers cannot even agree among themselves on what a given horoscope means. In careful tests, they are unable to predict the character and future of people they knew nothing about except their time and place of birth.

But this is something you need to know: when you find a place that suits you, where you decide to go back to often, to meet your pals there, if you want to feel at home and not discover some snag at the wrong moment, sit yourself in a corner, write letters, read, try and eat there, and watch what goes on for a whole day. At least twice during the day, and three times if the place is open at night, there’s that moment of “temporal void”. It happens every day, at the very same hour, at the very same minute, but it varies from place to place. People are talking, letting their hair down, having a drink together, and all of a sudden, the moment of silence: everyone turns stock still, with their glasses in the air, their eyes fixed. Immediately afterwards the hubbub resumes. But that moment when nothing’s happening - it can last five, ten minutes. And during that time, outside and everywhere else, for other people life goes on, faster, much faster, like an avalanche. If you’re prepared for it, and take advantage of that moment not to be fazed and to have your say, you’re certain to be heard, and if necessary even obeyed. Try it. You’ll see.

Humanism thought that experiences occur inside us, and that we ought to find within ourselves the meaning of all that happens, thereby infusing the universe with meaning. Dataists believe that experiences are valueless if they are not shared, and that we need not – indeed cannot – find meaning within ourselves. We need only record and connect our experience to the great data flow, and the algorithms will discover its meaning and tell us what to do. Twenty years ago Japanese tourists were a universal laughing stock because they always carried cameras and took pictures of everything in sight. Now everyone is doing it. If you go to India and see an elephant, you don’t look at the elephant and ask yourself, ‘What do I feel?’ – you are too busy looking for your smartphone, taking a picture of the elephant, posting it on Facebook and then checking your account every two minutes to see how many Likes you got. Writing a private diary – a common humanist practice in previous generations – sounds to many present-day youngsters utterly pointless. Why write anything if nobody else can read it? The new motto says: ‘If you experience something – record it. If you record something – upload it. If you upload something – share it.

To summarize the VWAP Reversal Strategy: After I build my watchlist in the morning, I closely monitor the shortlisted stocks in the first five minutes after the Open. I identify their opening range and their price action. The stocks will either move higher or below the VWAP. Depending on the price action, I may be able to take an Opening Range Breakout to the long or short side. I monitor the price when it moves away from the VWAP and look for a sign of weakness. If it is above the VWAP, failing to make a new high of the day may be a sign that the buyers are exhausted. If it is below the VWAP, failing to make a new low of the day or a new 5-minute low can be a sign that the sellers are gone, and the stock can be ready for a squeeze back to the VWAP. I take the trade only if I can get a good entry and a good risk/reward ratio. Remember, most of the time stocks move really fast without offering a good entry and a good risk/reward ratio. If I am short above the VWAP, I cover my short at the VWAP and bring my stop loss to break-even. If I am long below the VWAP, I sell part of my position at the VWAP, and keep the rest for a squeeze above the VWAP (or as some traders would call it, a VWAP Pop). Do ensure you bring your stop loss to break-even, because sometimes the stock can bounce back from the VWAP as well.

After lunch we went to have our feet nibbled by hundreds of tiny fish. Then, after that- just kidding, I'll explain. The onsen offers a skin treatment where you dip your feet into a shallow pool stocked with Garra rufa, also known as doctor fish, which perform primitive exfoliation by slurping dead skin off your feet with their tiny jaws. This is illegal in most U.S. states, where health authorities believe that sharing fish between customers is as sanitary as sharing unsterilized tattoo needles. I find this reasoning persuasive. Naturally, we all went and joined a random stranger at the fish pool. I'd heard of this fish treatment before, probably from a "hey, you've got to see this" link passed around online, and somehow I had the idea that it involved the occasional wayward fish sidling up to your foot. Try dozens, hundreds, all gnawing simultaneously. You can feel the little bites. At first it provoked a deep-seated piranha fear which I quelled by sitting still, taking deep breaths, and telling myself I had nothing to worry about other than blood-borne diseases. After that, it proved quite relaxing, although I did give up before my allotted fifteen minutes and went back to the painful reflexology pool where you walk around barefoot on jagged rocks. My feet are still baby soft, but when I need my next treatment, I'll post to Craigslist. Need feet nibbled. Will pay.

Then came the so-called flash crash. At 2:45 on May 6, 2010, for no obvious reason, the market fell six hundred points in a few minutes. A few minutes later, like a drunk trying to pretend he hadn’t just knocked over the fishbowl and killed the pet goldfish, it bounced right back up to where it was before. If you weren’t watching closely you could have missed the entire event—unless, of course, you had placed orders in the market to buy or sell certain stocks. Shares of Procter & Gamble, for instance, traded as low as a penny and as high as $100,000. Twenty thousand different trades happened at stock prices more than 60 percent removed from the prices of those stocks just moments before. Five months later, the SEC published a report blaming the entire fiasco on a single large sell order, of stock market futures contracts, mistakenly placed on an exchange in Chicago by an obscure Kansas City mutual fund. That explanation could only be true by accident, because the stock market regulators did not possess the information they needed to understand the stock markets. The unit of trading was now the microsecond, but the records kept by the exchanges were by the second. There were one million microseconds in a second. It was as if, back in the 1920s, the only stock market data available was a crude aggregation of all trades made during the decade. You could see that at some point in that era there had been a stock market crash. You could see nothing about the events on and around October 29, 1929.

What a wallop of rich, full-bodied flavor! Tangy spiciness is flooding in my mouth! This ain't no sweet tea cake! Ankimo?! It's filled with ankimo monkfish liver!" "Yep! You've got it in one. This here is a special little dish I made... I dub it THE ANKIMONAKA GUTS SANDWICH!" "Wait a minute. There were no rice wafer shells or batter in the ingredient trucks! How could you make a monaka sandwich?!" "Easy enough to make your own with a little cornstarch and shiratama rice flour. Squeeze some batter between two muffin molds- like these- bake them, and voilà! You have your own instant rice wafers. It's a pretty delicate operation, though, so you've gotta be patient and careful. As for the filling, I started out by trimming and deveining some monkfish liver, then I salted it to remove its fishiness. Next, I whipped up a broth of bonito stock seasoned with soy sauce, sake and sugar and then simmered the liver. I pressed it through a strainer until it was a nice, smooth paste and mixed in my handmade Shichimi red pepper blend. After that, all that was left was to stuff the rice wafer shells with it and serve!" Light, crispy wafers and thick, sticky monkfish-liver paste! Those two and the mountain yam he mixed in with them make for marvelously contrasting textures! And their flavors! The sharp spiciness spreads its addicting tingle through my entire mouth! He struck the perfect balance between the savory umami of the bonito stock and the salty soy sauce too... Which makes the tangy spiciness of his red pepper blend stand out all the more!

To summarize my trading strategy for the ABCD Pattern: When I find a Stock in Play, either from my Gappers watchlist or from one of my scanners, or when I’m advised by someone in our chatroom that a stock is surging up from point A and reaching a significant new high for the day (point B), I wait to see if the price makes a support higher than point A. I call this point C. I do not jump into the trade right away. I watch the stock during its consolidation period. I choose my share size and stop loss and profit target exit strategy. When I see that the price is holding support at point C, I enter the trade close to the price of point C in anticipation of moving forward to point D or higher. Point C can also be identified from a 1-minute chart. It is important to look at both time frames in order to gain a better insight. My stop is the loss of point C. If the price goes lower than point C, I sell and accept the loss. Therefore, it is important to buy the stock close to point C to minimize the loss. Some traders wait and buy only at point D to ensure that the ABCD Pattern is really working. In my opinion, that approach basically reduces your reward while at the same time increases your risk. If the price moves higher, I sell half of my position at point D, and bring my stop higher to my entry point (break-even). I sell the remaining position as soon as my target hits or I sense that the price is losing steam or that the sellers are acquiring control of the price action. When the price makes a new low on my 5-minute chart, it is a good indicator that the buyers are almost exhausted.

To be a mother I must leave the telephone unanswered, work undone, arrangements unmet. To be myself I must let the baby cry, must forestall her hunger or leave her for evenings out, must forget her in order to think about other things. To succeed in being one means to fail at being the other. The break between mother and self was less clean than I had imagined it in the taxi: and yet it was a premonition, too; for later, even in my best moments, I never feel myself to have progressed beyond this division. I merely learn to legislate for two states, and to secure the border between them. At first, though, I am driven to work at the newer of the two skills, which is motherhood; and it is with a shock that I see, like a plummeting stock market, the resulting plunge in my own significance. Consequently I bury myself further in the small successes of nurture. After three or four weeks I reach a distant point, a remote outpost at which my grasp of the baby’s calorific intake, hours of sleep, motor development and patterns of crying is professorial, while the rest of my life resembles a deserted settlement, an abandoned building in which a rotten timber occasionally breaks and comes crashing to the floor, scattering mice. I am invited to a party, and though I decide to go, and bathe and dress at the appointed hour, I end up sitting in the kitchen and crying while elsewhere its frivolous minutes tick by and then elapse. The baby develops colic, and the bauble of motherhood is once more crushed as easily as eggshell. The question of what a woman is if she is not a mother has been superceded for me by that of what a woman is if she is a mother; and of what a mother, in fact, is.

Listen, son: I am saying this as you lie asleep, one little paw crumpled under your cheek and the blond curls stickily wet on your damp forehead. I have stolen into your room alone. Just a few minutes ago, as I sat reading my paper in the library, a stifling wave of remorse swept over me. Guiltily I came to your bedside. There are the things I was thinking, son: I had been cross to you. I scolded you as you were dressing for school because you gave your face merely a dab with a towel. I took you to task for not cleaning your shoes. I called out angrily when you threw some of your things on the floor. At breakfast I found fault, too. You spilled things. You gulped down your food. You put your elbows on the table. You spread butter too thick on your bread. And as you started off to play and I made for my train, you turned and waved a hand and called, ‘Goodbye, Daddy!’ and I frowned, and said in reply, ‘Hold your shoulders back!’ Then it began all over again in the late afternoon. As I came up the road I spied you, down on your knees, playing marbles. There were holes in your stockings. I humiliated you before your boyfriends by marching you ahead of me to the house. Stockings were expensive – and if you had to buy them you would be more careful! Imagine that, son, from a father! Do you remember, later, when I was reading in the library, how you came in timidly, with a sort of hurt look in your eyes? When I glanced up over my paper, impatient at the interruption, you hesitated at the door. ‘What is it you want?’ I snapped. You said nothing, but ran across in one tempestuous plunge, and threw your arms around my neck and kissed me, and your small arms tightened with an affection that God had set blooming in your heart and which even neglect could not wither. And then you were gone, pattering up the stairs. Well, son, it was shortly afterwards that my paper slipped from my hands and a terrible sickening fear came over me. What has habit been doing to me? The habit of finding fault, of reprimanding – this was my reward to you for being a boy. It was not that I did not love you; it was that I expected too much of youth. I was measuring you by the yardstick of my own years. And there was so much that was good and fine and true in your character. The little heart of you was as big as the dawn itself over the wide hills. This was shown by your spontaneous impulse to rush in and kiss me good night. Nothing else matters tonight, son. I have come to your bedside in the darkness, and I have knelt there, ashamed! It is a feeble atonement; I know you would not understand these things if I told them to you during your waking hours. But tomorrow I will be a real daddy! I will chum with you, and suffer when you suffer, and laugh when you laugh. I will bite my tongue when impatient words come. I will keep saying as if it were a ritual: ‘He is nothing but a boy – a little boy!’ I am afraid I have visualized you as a man. Yet as I see you now, son, crumpled and weary in your cot, I see that you are still a baby. Yesterday you were in your mother’s arms, your head on her shoulder. I have asked too much, too much. Instead of condemning people, let’s try to understand them. Let’s try to figure out why they do what they do. That’s a lot more profitable and intriguing than criticism; and it breeds sympathy, tolerance and kindness. ‘To know all is to forgive all.

The last refuge of the Self, perhaps, is “physical continuity.” Despite the body’s mercurial nature, it feels like a badge of identity we have carried since the time of our earliest childhood memories. A thought experiment dreamed up in the 1980s by British philosopher Derek Parfit illustrates how important—yet deceiving—this sense of physical continuity is to us.15 He invites us to imagine a future in which the limitations of conventional space travel—of transporting the frail human body to another planet at relatively slow speeds—have been solved by beaming radio waves encoding all the data needed to assemble the passenger to their chosen destination. You step into a machine resembling a photo booth, called a teletransporter, which logs every atom in your body then sends the information at the speed of light to a replicator on Mars, say. This rebuilds your body atom by atom using local stocks of carbon, oxygen, hydrogen, and so on. Unfortunately, the high energies needed to scan your body with the required precision vaporize it—but that’s okay because the replicator on Mars faithfully reproduces the structure of your brain nerve by nerve, synapse by synapse. You step into the teletransporter, press the green button, and an instant later materialize on Mars and can continue your existence where you left off. The person who steps out of the machine at the other end not only looks just like you, but etched into his or her brain are all your personality traits and memories, right down to the memory of eating breakfast that morning and your last thought before you pressed the green button. If you are a fan of Star Trek, you may be perfectly happy to use this new mode of space travel, since this is more or less what the USS Enterprise’s transporter does when it beams its crew down to alien planets and back up again. But now Parfit asks us to imagine that a few years after you first use the teletransporter comes the announcement that it has been upgraded in such a way that your original body can be scanned without destroying it. You decide to give it a go. You pay the fare, step into the booth, and press the button. Nothing seems to happen, apart from a slight tingling sensation, but you wait patiently and sure enough, forty-five minutes later, an image of your new self pops up on the video link and you spend the next few minutes having a surreal conversation with yourself on Mars. Then comes some bad news. A technician cheerfully informs you that there have been some teething problems with the upgraded teletransporter. The scanning process has irreparably damaged your internal organs, so whereas your replica on Mars is absolutely fine and will carry on your life where you left off, this body here on Earth will die within a few hours. Would you care to accompany her to the mortuary? Now how do you feel? There is no difference in outcome between this scenario and what happened in the old scanner—there will still be one surviving “you”—but now it somehow feels as though it’s the real you facing the horror of imminent annihilation. Parfit nevertheless uses this thought experiment to argue that the only criterion that can rationally be used to judge whether a person has survived is not the physical continuity of a body but “psychological continuity”—having the same memories and personality traits as the most recent version of yourself. Buddhists

Economics today creates appetites instead of solutions. The western world swells with obesity while others starve. The rich wander about like gods in their own nightmares. Or go skiing in the desert. You don’t even have to be particularly rich to do that. Those who once were starving now have access to chips, Coca-Cola, trans fats and refined sugars, but they are still disenfranchized. It is said that when Mahatma Gandhi was asked what he thought about western civilization, he answered that yes, it would be a good idea. The bank man’s bonuses and the oligarch’s billions are natural phenomena. Someone has to pull away from the masses – or else we’ll all become poorer. After the crash Icelandic banks lost 100 billion dollars. The country’s GDP had only ever amounted to thirteen billion dollars in total. An island with chronic inflation, a small currency and no natural resources to speak of: fish and warm water. Its economy was a third of Luxembourg’s. Well, they should be grateful they were allowed to take part in the financial party. Just like ugly girls should be grateful. Enjoy, swallow and don’t complain when it’s over. Economists can pull the same explanations from their hats every time. Dream worlds of total social exclusion and endless consumerism grow where they can be left in peace, at a safe distance from the poverty and environmental destruction they spread around themselves. Alternative universes for privileged human life forms. The stock market rises and the stock market falls. Countries devalue and currencies ripple. The market’s movements are monitored minute by minute. Some people always walk in threadbare shoes. And you arrange your preferences to avoid meeting them. It’s no longer possible to see further into the future than one desire at a time. History has ended and individual freedom has taken over. There is no alternative.

The fragility of the US economy had nearly destroyed him. It wasn't enough that Citadel's walls were as strong and impenetrable as the name implied; the economy itself needed to be just as solid. Over the next decade, he endeavored to place Citadel at the center of the equity markets, using his company's superiority in math and technology to tie trading to information flow. Citadel Securities, the trading and market-making division of his company, which he'd founded back in 2003, grew by leaps and bounds as he took advantage of his 'algorithmic'-driven abilities to read 'ahead of the market.' Because he could predict where trades were heading faster and better than anyone else, he could outcompete larger banks for trading volume, offering better rates while still capturing immense profits on the spreads between buys and sells. In 2005, the SEC had passed regulations that forced brokers to seek out middlemen like Citadel who could provide the most savings to their customers; in part because of this move by the SEC, Ken's outfit was able to grow into the most effective, and thus dominant, middleman for trading — and especially for retail traders, who were proliferating in tune to the numerous online brokerages sprouting up in the decade after 2008. Citadel Securities reached scale before the bigger banks even knew what had hit them; and once Citadel was at scale, it became impossible for anyone else to compete. Citadel's efficiency, and its ability to make billions off the minute spreads between bids and asks — multiplied by millions upon millions of trades — made companies like Robinhood, with its zero fees, possible. Citadel could profit by being the most efficient and cheapest market maker on the Street. Robinhood could profit by offering zero fees to its users. And the retail traders, on their couches and in their kitchens and in their dorm rooms, profited because they could now trade stocks with the same tools as their Wall Street counterparts.

Dom, are you out here?” called a voice from somewhere beyond the stables. Damn it all. It was Tristan. Swiftly Dom donned his shirt. “Be quiet,” he whispered to Jane, “and he’ll go away.” Tristan’s voice sounded again, even nearer now. “I swear to God, Dom, if you ride off to London in the dark and make a liar out of me before Ravenswood, I will kick you from here to France!” “He won’t go away,” Jane whispered back, a hint of desperation in her voice. “He promised Ravenswood that you wouldn’t head for London with broken carriage lamps, and now he’ll want to make sure that you don’t.” Which meant his arse of a brother wasn’t going to stop looking for him. Any minute now, he’d be striding into the harness room. Then Jane would have to marry Dom. As soon as the thought entered Dom’s head, it apparently occurred to her, too, for she paled and stepped near enough to whisper, “Please. Not like this.” He stared at her ashen face, and his stomach sank. He couldn’t force her to wed him. After what had happened between them years ago, she would never forgive him for taking her choice away from her yet again. Besides, he didn’t want to force her into anything. The only way he could prove that he didn’t intend to run roughshod over her for the rest of their lives was to walk away now. Even if it killed him. Bloody hell. “I’ll draw Tristan away from the stables,” Dom said tersely as he shoved his stocking feet into his boots. “That will give you a chance to finish dressing and sneak back into the house.” Relief spreading over her face, she bobbed her head. He buttoned up his shirt. “It will also give you a chance to decide what you want.” Gathering up his coat, waistcoat, and cravat, he added in a low murmur, “But know this, Jane. I am not, nor ever intend to be, a man like your father. Somewhere inside of you, you must…” He winced. “You surely do know it.” He waited long enough to see uncertainty flicker in her eyes. Then he strode out of the harness room and closed the door behind him.

To summarize the strategy: An Angel is a low float Stock in Play which is gapping with heavy volume in the pre-market. At the market Open, our Angel makes a new high of the day but sells off quickly. You do not want to jump into the trade yet, not until it consolidates around an important trading level such as the low of the pre-market, or moving averages on your daily or 5-minute chart. This is where our Angel will have fallen to. As soon as the stock is coming back up with heavy volume, that is the place you take the trade to the long side. The entry signal is to see a new 1-minute or 5-minute high after the consolidation with MASSIVE volume only. You must remember that the volume on the way up needs to be significantly higher than previous candlesticks. The stop loss is below the consolidation period. The profit target can be (1) VWAP, (2) the then high of the day, (3) the high of the pre-market, and (4) any other important level nearby such as Y High or Y Low. If you don’t see an obvious support level and consolidation, do not trade the stock. If you see a breakout but it does not have strong volume, do not trade the stock. Fallen Angel is generally a difficult strategy to trade, especially since it is difficult to manage the risk in. You will have seen in the above examples that most of the drops are sharp, and if you are not quick in getting out of a losing trade, you may get stuck in a very bad position and be forced to accept a heavy loss. Remember, these stocks often gapped up significantly and can lose the majority of their gap during the day, so holding them during the day may not be a good idea, especially if volume is dropping during the day. I recommend trading this strategy in the simulator for some period of time before trading it live. When you go live, make sure to take small size. I know, it is easy to take a 10,000 share on a $1 stock, but remember, every cent up and down in a $1 stock is the equivalent of a 1% swing in your position. I usually take 4,000 shares for low float stocks below $10.

To summarize my ORB Strategy: After I build my watchlist in the morning, I closely monitor the shortlisted stocks in the first five minutes after the Open. I identify their opening range and their price action. How many shares are being traded? Is the stock jumping up and down or does it have a directional upward or downward movement? Is it high volume with large orders only, or are there many orders going through? I prefer stocks that have high volume, but also with numerous different orders being traded. If the stock has traded 1 million shares, but those shares were only ten orders of 100,000 shares each, it is not a liquid stock to trade. Volume alone does not show the liquidity; the number of orders being sent to the exchange is as important. The opening range must be significantly smaller than the stock’s Average True Range (ATR). I have ATR as a column in my Trade Ideas scanner. After the close of the first five minutes of trading, the stock may continue to be traded in that opening range in the next five minutes. But, if I see the stock is breaking the opening range, I enter the trade according to the direction of the breakout: long for an upward breakout and short for a downward move. My stop loss is a close below VWAP for the long positions and a break above VWAP for the short positions. My profit target is the next important technical level, such as: (1) important intraday daily levels that I identify in the pre-market, (2) moving averages on a daily chart, and/or (3) previous day close. If there was no obvious technical level for the exit and profit target, I exit when a stock shows signs of weakness (if I am long) or strength (if I am short). For example, if the price makes a new 5-minute low, that means weakness, and I consider selling my position if I am long. If I am short and the stock makes a new 5-minute high, then it could be a sign of strength and I consider covering my short position. My strategy above was for a 5-minute ORB, but the same process will also work well for 15-minute or 30-minute ORBs.

Fish at breakfast is sometimes himono (semi-dried fish, intensely flavored and chewy, the Japanese equivalent of a breakfast of kippered herring or smoked salmon) and sometimes a small fillet of rich, well-salted broiled fish. Japanese cooks are expert at cutting and preparing fish with nothing but salt and high heat to produce deep flavor and a variety of textures: a little crispy over here, melting and juicy there. Some of this is technique and some is the result of a turbo-charged supply chain that scoops small, flavorful fish out of the ocean and deposits them on breakfast tables with only the briefest pause at Tsukiji fish market and a salt cure in the kitchen. By now, I've finished my fish and am drinking miso soup. Where you find a bowl of rice, miso shiru is likely lurking somewhere nearby. It is most often just like the soup you've had at the beginning of a sushi meal in the West, with wakame seaweed and bits of tofu, but Iris and I were always excited when our soup bowls were filled with the shells of tiny shijimi clams. Clams and miso are one of those predestined culinary combos- what clams and chorizo are to Spain, clams and miso are to Japan. Shijimi clams are fingernail-sized, and they are eaten for the briny essence they release into the broth, not for what Mario Batali has called "the little bit of snot" in the shell. Miso-clam broth is among the most complex soup bases you'll ever taste, but it comes together in minutes, not the hours of simmering and skimming involved in making European stocks. As Tadashi Ono and Harris Salat explain in their book Japanese Hot Pots, this is because so many fermented Japanese ingredients are, in a sense, already "cooked" through beneficial bacterial and fungal actions. Japanese food has a reputation for crossing the line from subtlety into blandness, but a good miso-clam soup is an umami bomb that begins with dashi made from kombu (kelp) and katsuobushi (bonito flakes) or niboshi (a school of tiny dried sardines), adds rich miso pressed through a strainer for smoothness, and is then enriched with the salty clam essence.

Solemnly, for once looking a little awed, a little like a small-town boy on Broadway, Windrip took the oath, administered by the Chief Justice (who disliked him very much indeed) and, edging even closer to the microphone, squawked, "My fellow citizens, as the President of the United States of America, I want to inform you that the real New Deal has started right this minute, and we're all going to enjoy the manifold liberties to which our history entitles us—and have a whale of a good time doing it! I thank you!" That was his first act as President. His second was to take up residence in the White House, where he sat down in the East Room in his stocking feet and shouted at Lee Sarason, "This is what I've been planning to do now for six years! I bet this is what Lincoln used to do! Now let 'em assassinate me!" His third, in his role as Commander-in-Chief of the Army, was to order that the Minute Men be recognized as an unpaid but official auxiliary of the Regular Army, subject only to their own officers, to Buzz, and to High Marshal Sarason; and that rifles, bayonets, automatic pistols, and machine guns be instantly issued to them by government arsenals. That was at 4 P.M. Since 3 P.M., all over the country, bands of M.M.'s had been sitting gloating over pistols and guns, twitching with desire to seize them. Fourth coup was a special message, next morning, to Congress (in session since January fourth, the third having been a Sunday), demanding the instant passage of a bill embodying Point Fifteen of his election platform—that he should have complete control of legislation and execution, and the Supreme Court be rendered incapable of blocking anything that it might amuse him to do. By Joint Resolution, with less than half an hour of debate, both houses of Congress rejected that demand before 3 P.M., on January twenty-first. Before six, the President had proclaimed that a state of martial law existed during the "present crisis," and more than a hundred Congressmen had been arrested by Minute Men, on direct orders from the President. The Congressmen who were hotheaded enough to resist were cynically charged with "inciting to riot"; they who went quietly were not charged at all. It was blandly explained to the agitated press by Lee Sarason that these latter quiet lads had been so threatened by "irresponsible and seditious elements" that they were merely being safeguarded. Sarason did not use the phrase "protective arrest," which might have suggested things.

Between 2003 and 2008, Iceland’s three main banks, Glitnir, Kaupthing and Landsbanki, borrowed over $140 billion, a figure equal to ten times the country’s GDP, dwarfing its central bank’s $2.5 billion reserves. A handful of entrepreneurs, egged on by their then government, embarked on an unprecedented international spending binge, buying everything from Danish department stores to West Ham Football Club, while a sizeable proportion of the rest of the adult population enthusiastically embraced the kind of cockamamie financial strategies usually only mooted in Nigerian spam emails – taking out loans in Japanese Yen, for example, or mortgaging their houses in Swiss francs. One minute the Icelanders were up to their waists in fish guts, the next they they were weighing up the options lists on their new Porsche Cayennes. The tales of un-Nordic excess are legion: Elton John was flown in to sing one song at a birthday party; private jets were booked like they were taxis; people thought nothing of spending £5,000 on bottles of single malt whisky, or £100,000 on hunting weekends in the English countryside. The chief executive of the London arm of Kaupthing hired the Natural History Museum for a party, with Tom Jones providing the entertainment, and, by all accounts, Reykjavik’s actual snow was augmented by a blizzard of the Colombian variety. The collapse of Lehman Brothers in late 2008 exposed Iceland’s debts which, at one point, were said to be around 850 per cent of GDP (compared with the US’s 350 per cent), and set off a chain reaction which resulted in the krona plummeting to almost half its value. By this stage Iceland’s banks were lending money to their own shareholders so that they could buy shares in . . . those very same Icelandic banks. I am no Paul Krugman, but even I can see that this was hardly a sustainable business model. The government didn’t have the money to cover its banks’ debts. It was forced to withdraw the krona from currency markets and accept loans totalling £4 billion from the IMF, and from other countries. Even the little Faroe Islands forked out £33 million, which must have been especially humiliating for the Icelanders. Interest rates peaked at 18 per cent. The stock market dropped 77 per cent; inflation hit 20 per cent; and the krona dropped 80 per cent. Depending who you listen to, the country’s total debt ended up somewhere between £13 billion and £63 billion, or, to put it another way, anything from £38,000 to £210,000 for each and every Icelander.

Well then, first would be the abalone and sea urchin- the bounty of the sea! Ah, I see! This foam on top is kombu seaweed broth that's been whipped into a mousse!" "Mm! I can taste the delicate umami flavors seeping into my tongue!" "The fish meat was aged for a day wrapped in kombu. The seaweed pulls just enough of the moisture out of the meat, allowing it to keep longer, a perfect technique for a bento that needs to last. Hm! Next looks to be bonito. ...!" What rich, powerful umami!" Aha! This is the result of several umami components melding together. The glutamic acid in the kombu from the previous piece is mixing together in my mouth with the inosinic acid in the bonito! "And, like, I cold aged this bonito across two days. Aging fish and meats boosts their umami components, y'know. In other words, the true effect of this bento comes together in your mouth... as you eat it in order from one end to the other." "Next is a row... that looks to be made entirely from vegetables. But none of them use a single scrap of seaweed. The wrappers around each one are different vegetables sliced paper-thin!" "Right! This bento totally doesn't go for any heavy foods." "Next comes the sushi row that practically cries out that it's a main dish... raw cold-aged beef sushi!" Th-there it is again! The powerful punch of umami flavor as two components mix together in my mouth! "Hm? Wait a minute. I understand the inosinic acid comes from the beef... but where is the glutamic acid?" "From the tomatoes." "Tomatoes? But I don't see any..." "They're in there. See, I first put them in a centrifuge. That broke them down into their component parts- the coloring, the fiber, and the jus. I then filtered the jus to purify it even further. Then I put just a few drops on each piece of veggie sushi." "WHAT THE HECK?!" "She took an ingredient and broke it down so far it wasn't even recognizable anymore? Can she even do that?" Appliances like the centrifuge and cryogenic grinder are tools that were first developed to be used in medicine, not cooking. Even among pro chefs, only a handful are skilled enough to make regular use of such complex machines! Who would have thought a high school student was capable of mastering them to this degree! "And last but not least we have this one. It's sea bream with some sort of pink jelly... ... resting on top of a Chinese spoon." That pink jelly was a pearl of condensed soup stock! Once it popped inside my mouth... ... it mixed together with the sea bream sushi until it tasted like- "Sea bream chazuke!

If it were any of the other Sharpes, he wouldn’t balk. But the idea of spending serveral hours in her company was both intoxicating and terrifying. “If you don’t let me go along,” she continued, “I’ll just follow you. He scowled at her. She probably would; the woman was as stubborn as she was beautiful. “And don’t think you can outride me, either,” she added. “Halstead Hall has a very good stable, and lady Bell is one of our swiftest mounts.” “Lady Bell?” he said sarcastically. “Not Crack Shot or Pistol?” She glared over at him. “Lady Bell was my favorite doll when I was a girl, the last one Mama gave me before she died. I used to play with it whenever I wanted to remember her. The doll got so ragged that I threw her away when I outgrew her.” Her voice lowered. “I regretted that later, but by then it was too late.” The idea of her playing with a doll to remember her late mother made his throat tighten and his heart falter. “Fine,” he bit out. “You can go with me to High Wycombe.” Surprise turned her cheeks rosy. “Oh, thank you, Jackson! You won’t regret it, I promise you!” “I already regret it,” he grumbled. “And you must do as I say. None of your going off half-cocked, do you hear?” “I never go off half-cocked!” “No, you just walk around with a pistol packed full of powder, thinking you can hold men at bay with it.” She tossed her head. “You’ll never let me forget that, will you?” “Not as long as we both shall live.” The minute the words left his lips, he could have kicked himself. They sounded too much like a vow, one he’d give anything for the right to make. Fortunately, she didn’t seem to have noticed. Instead, she was squirming and shimmying about on her saddle. “Are you all right?” he asked. “I’ve got a burr caught in my stocking that keeps rubbing against my leg. I’m just trying to work it out. Don’t mind me.” His mouth went dry at her mention of stockings. It brought yesterday’s encounter vividly into his mind, how he’d lifted her skirts to reach the smooth expanse of calf encased in silk. How he’d run his hands up her thighs as his mouth had tasted- God save him. He couldn’t be thinking about such things while riding. He shifted uncomfortably in the saddle as they reached the road and settled into a comfortable pace. The road was busy at this early hour. The local farmers were driving their carts to market or town, and laborers were headed for the fields. To Jackson’s relief, that made it easy not to talk. Conversaing with her was bound to be difficult, especially if she started consulting him about her suitors.

Miss Prudence Mercer Stony Cross Hampshire, England 7 November 1854 Dear Prudence, Regardless of the reports that describe the British soldier as unflinching, I assure you that when riflemen are under fire, we most certainly duck, bob, and run for cover. Per your advice, I have added a sidestep and a dodge to my repertoire, with excellent results. To my mind, the old fable has been disproved: there are times in life when one definitely wants to be the hare, not the tortoise. We fought at the southern port of Balaklava on the twenty-fourth of October. Light Brigade was ordered to charge directly into a battery of Russian guns for no comprehensible reason. Five cavalry regiments were mowed down without support. Two hundred men and nearly four hundred horses lost in twenty minutes. More fighting on the fifth of November, at Inkerman. We went to rescue soldiers stranded on the field before the Russians could reach them. Albert went out with me under a storm of shot and shell, and helped to identify the wounded so we could carry them out of range of the guns. My closest friend in the regiment was killed. Please thank your friend Prudence for her advice for Albert. His biting is less frequent, and he never goes for me, although he’s taken a few nips at visitors to the tent. May and October, the best-smelling months? I’ll make a case for December: evergreen, frost, wood smoke, cinnamon. As for your favorite song…were you aware that “Over the Hills and Far Away” is the official music of the Rifle Brigade? It seems nearly everyone here has fallen prey to some kind of illness except for me. I’ve had no symptoms of cholera nor any of the other diseases that have swept through both divisions. I feel I should at least feign some kind of digestive problem for the sake of decency. Regarding the donkey feud: while I have sympathy for Caird and his mare of easy virtue, I feel compelled to point out that the birth of a mule is not at all a bad outcome. Mules are more surefooted than horses, generally healthier, and best of all, they have very expressive ears. And they’re not unduly stubborn, as long they’re managed well. If you wonder at my apparent fondness for mules, I should probably explain that as a boy, I had a pet mule named Hector, after the mule mentioned in the Iliad. I wouldn’t presume to ask you to wait for me, Pru, but I will ask that you write to me again. I’ve read your last letter more times than I can count. Somehow you’re more real to me now, two thousand miles away, than you ever were before. Ever yours, Christopher P.S. Sketch of Albert included As Beatrix read, she was alternately concerned, moved, and charmed out of her stockings. “Let me reply to him and sign your name,” she begged. “One more letter. Please, Pru. I’ll show it to you before I send it.” Prudence burst out laughing. “Honestly, this is the silliest things I’ve ever…Oh, very well, write to him again if it amuses you.

Are you Hilary Westfield?” She sounded like she hoped it wasn’t the case. Hilary nodded. “Oh. Well, I’m Philomena. I have to show you to your room.” Hilary looked wildly at Miss Greyson. “I’m Miss Westfield’s governess,” Miss Greyson said, to Hilary’s relief. Maybe talking politely to people like Philomena was something you learned at Miss Pimm’s, or maybe getting past Philomena was a sort of entrance exam. “Is there any chance we could see Miss Pimm? We’re old acquaintances. I used to go to school here, you see.” Miss Greyson smiled for the second time that day—the world was getting stranger and stranger by the minute—but Philomena didn’t smile back. “I’m terribly sorry,” said Philomena, “but Miss Pimm doesn’t receive visitors. You can leave Miss Westfield with me, and the porter will collect Miss Westfield’s bags.” She raised her eyebrows as the carriage driver deposited the golden traveling trunk on the doorstep. “I hope you have another pair of stockings in there.” “I do.” Hilary met Philomena’s stare. “I have nineteen pairs, in fact. And a sword.” Miss Greyson groaned and put her hand to her forehead. “Excuse me?” said Philomena. “I’m afraid Miss Westfield is prone to fits of imagination,” Miss Greyson said quickly. Philomena’s eyebrows retreated. “I understand completely,” she said. “Well, you have nothing to worry about. Miss Pimm’s will cure her of that nasty habit soon enough. Now, Miss Westfield, please come along with me.” Hilary and Miss Greyson started to follow Philomena inside. “Only students and instructors are permitted inside the school building,” said Philomena to Miss Greyson. “With all the thefts breaking out in the kingdom these days, one really can’t be too careful. But you’re perfectly welcome to say your good-byes outside.” Miss Greyson agreed and knelt down in front of Hilary. “A sword?” she whispered. “I’m sorry, Miss Greyson.” “All I ask is that you take care not to carve up your classmates. If I were not a governess, however, I might mention that the lovely Philomena is in need of a haircut.” Hilary nearly laughed, but she suspected it might be against the rules to laugh on the grounds of Miss Pimm’s, so she gave Miss Greyson her most solemn nod instead. “Now,” said Miss Greyson, “you must promise to write. You must keep up with the news of the day and tell me all about it in your letters. And you’ll come and visit me in my bookshop at the end of the term, won’t you?” “Of course.” Hilary’s stomach was starting to feel very strange, and she didn’t trust herself to say more than a few words at a time. This couldn’t be right; pirates were hardly ever sentimental. Then again, neither was Miss Greyson. Yet here she was, leaning forward to hug Hilary, and Hilary found herself hugging Miss Greyson back. “Please don’t tell me to be a good little girl,” she said. Miss Greyson sniffed and stood up. “My dear,” she said, “I would never dream of it.” She gave Hilary’s canvas bag an affectionate pat, nodded politely to Philomena, and walked down the steps and through the gate, back to the waiting carriage. “Come along,” said Philomena, picking up the lightest of Hilary’s bags. “And please don’t dawdle. I have lessons to finish.” HILARY FOLLOWED PHILOMENA through a maze of dark stone walls and high archways. From the inside, the building seemed more like a fortress

By now, though, it had been a steep learning curve, he was fairly well versed on the basics of how clearing worked: When a customer bought shares in a stock on Robinhood — say, GameStop — at a specific price, the order was first sent to Robinhood's in-house clearing brokerage, who in turn bundled the trade to a market maker for execution. The trade was then brought to a clearinghouse, who oversaw the trade all the way to the settlement. During this time period, the trade itself needed to be 'insured' against anything that might go wrong, such as some sort of systemic collapse or a default by either party — although in reality, in regulated markets, this seemed extremely unlikely. While the customer's money was temporarily put aside, essentially in an untouchable safe, for the two days it took for the clearing agency to verify that both parties were able to provide what they had agreed upon — the brokerage house, Robinhood — had to insure the deal with a deposit; money of its own, separate from the money that the customer had provided, that could be used to guarantee the value of the trade. In financial parlance, this 'collateral' was known as VAR — or value at risk. For a single trade of a simple asset, it would have been relatively easy to know how much the brokerage would need to deposit to insure the situation; the risk of something going wrong would be small, and the total value would be simple to calculate. If GME was trading at $400 a share and a customer wanted ten shares, there was $4000 at risk, plus or minus some nominal amount due to minute vagaries in market fluctuations during the two-day period before settlement. In such a simple situation, Robinhood might be asked to put up $4000 and change — in addition to the $4000 of the customer's buy order, which remained locked in the safe. The deposit requirement calculation grew more complicated as layers were added onto the trading situation. A single trade had low inherent risk; multiplied to millions of trades, the risk profile began to change. The more volatile the stock — in price and/or volume — the riskier a buy or sell became. Of course, the NSCC did not make these calculations by hand; they used sophisticated algorithms to digest the numerous inputs coming in from the trade — type of equity, volume, current volatility, where it fit into a brokerage's portfolio as a whole — and spit out a 'recommendation' of what sort of deposit would protect the trade. And this process was entirely automated; the brokerage house would continually run its trading activity through the federal clearing system and would receive its updated deposit requirements as often as every fifteen minutes while the market was open. Premarket during a trading week, that number would come in at 5:11 a.m. East Coast time, usually right as Jim, in Orlando, was finishing his morning coffee. Robinhood would then have until 10:00 a.m. to satisfy the deposit requirement for the upcoming day of trading — or risk being in default, which could lead to an immediate shutdown of all operations. Usually, the deposit requirement was tied closely to the actual dollars being 'spent' on the trades; a near equal number of buys and sells in a brokerage house's trading profile lowered its overall risk, and though volatility was common, especially in the past half-decade, even a two-day settlement period came with an acceptable level of confidence that nobody would fail to deliver on their trades.

This rich pork flavor, which lands on the tongue with a thump... It's Chinese Dongpo Pork! He seasoned pork belly with a blend of spices and let it marinate thoroughly... ... before finely dicing it and mixing it into the fried rice!" "What? Dongpo Pork prepared this fast?! No way! He didn't have nearly enough time to simmer the pork belly!" "Heh heh. Actually, there's a little trick to that. I simmered it in sparkling water instead of tap water. The carbon dioxide that gives sparkling water its carbonation helps break down the fibers in meat. Using this, you can tenderize a piece of meat in less than half the normal time!" "That isn't the only protein in this dish. I can taste the seafood from an Acqua Pazza too!" "And these green beans... it's the Indian dish Poriyal! Diced green beans and shredded coconut fried in oil with chilies and mustard seeds... it has a wonderfully spicy kick!" "He also used the distinctly French Mirepoix to gently accentuate the sweetness of the vegetables. So many different delicious flavors... ... all clashing and sparking in my mouth! But the biggest key to this dish, and the core of its amazing deliciousness... ... is the rice!" "Hmph. Well, of course it is. The dish is fried rice. If the rice isn't the centerpiece, it isn't a..." "I see. His dish is fried rice while simultaneously being something other than fried rice. A rice lightly fried in butter before being steamed in some variety of soup stock... In other words, it's actually closer to that famous staple from Turkish cuisine- a Pilaf! In fact, it's believed the word "pilaf" actually comes from the Turkish word pilav. To think he built the foundation of his dish on pilaf of all things!" "Heh heh heh! Yep, that's right! Man, I've learned so much since I started going to Totsuki." "Mm, I see! When you finished the dish, you didn't fry it in oil! That's why it still tastes so light, despite the large volume and variety of additional ingredients. I could easily tuck away this entire plate! Still... I'm surprised at how distinct each grain of rice is. If it was in fact steamed in stock, you'd think it'd be mushier." "Ooh, you've got a discerning tongue, sir! See, when I steamed the rice... ... I did it in a Donabe ceramic pot instead of a rice cooker!" Ah! No wonder! A Donabe warms slowly, but once it's hot, it can hold high temperatures for a long time! It heats the rice evenly, holding a steady temperature throughout the steaming process to steam off all excess water. To think he'd apply a technique for sticky rice to a pilaf instead! With Turkish pilaf as his cornerstone... ... he added super-savory Dongpo pork, a Chinese dish... ... whitefish and clams from an Italian Acqua Pazza... ... spicy Indian green bean and red chili Poriyal... ... and for the French component, Mirepoix and Oeuf Mayonnaise as a topping! *Ouef is the French word for "egg."* By combining those five dishes into one, he has created an extremely unique take on fried rice! " "Hold it! Wait one dang minute! After listening to your entire spiel... ... it sounds to me like all he did was mix a bunch of dishes together and call it a day! There's no way that mishmash of a dish could meet the lofty standards of the BLUE! It can't nearly be gourmet enough!" "Oh, but it is. For one, he steamed the pilaf in the broth from the Acqua Pazza... ... creating a solid foundation that ties together the savory elements of all the disparate ingredients! The spiciness of the Poriyal could have destabilized the entire flavor structure... ... but by balancing it out with the mellow body of butter and soy sauce, he turned the Poriyal's sharp bite into a pleasing tingle!

What a joy this book is! I love recipe books, but it’s short-lived; I enjoy the pictures for several minutes, read a few pages, and then my eyes glaze over. They are basically books to be used in the kitchen for one recipe at a time. This book, however, is in a different class altogether and designed to be read in its entirety. It’s in its own sui generis category; it has recipes at the end of most of the twenty-one chapters, but it’s a book to be read from cover to cover, yet it could easily be read chapter by chapter, in any order, as they are all self-contained. Every bite-sized chapter is a flowing narrative from a well-stocked brain encompassing Balinese culture, geography and history, while not losing its main focus: food. As you would expect from a scholar with a PhD in history from Columbia University, the subject matter has been meticulously researched, not from books and articles and other people’s work, but from actually being on the ground and in the markets and in the kitchens of Balinese families, where the Balinese themselves learn their culinary skills, hands on, passed down orally, manually and practically from generation to generation. Vivienne Kruger has lived in Bali long enough to get it right. That’s no mean feat, as the subject has not been fully studied before. Yes, there are so-called Balinese recipe books, most, if I’m not mistaken, written by foreigners, and heavily adapted. The dishes have not, until now, been systematically placed in their proper cultural context, which is extremely important for the Balinese, nor has there been any examination of the numerous varieties of each type of recipe, nor have they been given their true Balinese names. This groundbreaking book is a pleasure to read, not just for its fascinating content, which I learnt a lot from, but for the exuberance, enthusiasm and originality of the language. There’s not a dull sentence in the book. You just can’t wait to read the next phrase. There are eye-opening and jaw-dropping passages for the general reader as Kruger describes delicacies from the village of Tengkudak in Tabanan district — grasshoppers, dragonflies, eels and live baby bees — and explains how they are caught and cooked. She does not shy away from controversial subjects, such as eating dog and turtle. Parts of it are not for the faint-hearted, but other parts make you want to go out and join the participants, such as the Nusa Lembongan fishermen, who sail their outriggers at 5.30 a.m. The author quotes Miguel Covarrubias, the great Mexican observer of the 1930s, who wrote “The Island of Bali.” It has inspired all writers since, including myself and my co-author, Ni Wayan Murni, in our book “Secrets of Bali, Fresh Light on the Morning of the World.” There is, however, no bibliography, which I found strange at first. I can only imagine it’s a reflection of how original the subject matter is; there simply are no other sources. Throughout the book Kruger mentions Balinese and Indonesian words and sometimes discusses their derivations. It’s a Herculean task. I was intrigued to read that “satay” comes from the Tamil word for flesh ( sathai ) and that South Indians brought satay to Southeast Asia before Indonesia developed its own tradition. The book is full of interesting tidbits like this. The book contains 47 recipes in all, 11 of which came from Murni’s own restaurant, Murni’s Warung, in Ubud. Mr Dolphin of Warung Dolphin in Lovina also contributed a number of recipes. Kruger adds an introduction to each recipe, with a detailed and usually very personal commentary. I think my favorite, though, is from a village priest (pemangku), I Made Arnila of the Ganesha (Siwa) Temple in Lovina. water. I am sure most will enjoy this book enormously; I certainly did.” Review published in The Jakarta Globe, April 17, 2014. Jonathan Copeland is an author and photographer based in Bali. thejakartaglobe/features/spiritual-journey-culinary-world-bali

This might be the least considered societal advantage of prolonged vitality, and it might just be the greatest advantage of all. Perhaps when we’re not all so afraid of the ticking clock, we’ll slow down, we’ll take a breath, we’ll be stoic Samaritans. I would like to emphasize the word “perhaps,” here. I will be the first to say that this thesis is supposition more than science. But the small-sample Princeton experiment both followed and portended a lot of other research demonstrating that humans are a lot more humane when they’ve got more time. All of the studies, though, take stock of how people behave when they have a few more minutes, or perhaps a few more hours, to spare. What would happen if we had a few more years? A few more decades? A few more centuries?

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

Chicken Salad à la Danny Kaye YIELD: 4 SERVINGS TO MOST AMERICANS, Danny Kaye is remembered as a splendid comedian and actor. I think of him as a friend and one of the finest cooks I have ever known. In every way, Danny was equal to or better than any trained chef. His technique was flawless. The speed at which he worked was on par with what you’d find in a Parisian brigade de cuisine. Danny taught me a great deal, mostly about Chinese cuisine, his specialty. Whenever I traveled to Los Angeles, Danny picked me up at the airport and took me to his house, where we cooked Chinese or French food. His poached chicken was the best I have ever had. His method was to put the chicken in a small stockpot, cover it with tepid water seasoned with salt, peppercorns, and vegetables, and cook it at a gentle boil for only 10 minutes, then set it aside off the heat for 45 minutes. As an added touch, he always stuck a handful of knives, forks, and spoons into the cavity of the chicken, to keep it submerged. The result is so moist, tender, and flavorful that I have used the recipe—minus the flatware—ever since. CHICKEN 1 chicken, about 3½ pounds ½ cup sliced carrot 1 cup sliced onion 1 small leek, washed and left whole 1 rib celery, washed and left whole 1 teaspoon salt ¼ teaspoon black peppercorns 2 sprigs thyme 2 bay leaves About 7 cups tepid water, or more if needed DRESSING 2 tablespoons Dijon-style mustard 1 tablespoon white wine vinegar 1 teaspoon finely chopped garlic ¼ teaspoon salt ¼ teaspoon freshly ground black pepper ½ teaspoon Tabasco hot pepper sauce 5 tablespoons extra-virgin olive oil GARNISHES 1 dozen Boston lettuce leaves, cleaned 2 dozen fresh tarragon leaves FOR THE CHICKEN: Place the chicken breast side down in a tall, narrow pot, so it fits snugly at the bottom. Add the remaining poaching ingredients. The chicken should be submerged, and the water should extend about 1 inch above it. Bring to a gentle boil, cover, and let boil gently for two minutes. Remove the pot from the heat, and set it aside to steep in the hot broth for 45 minutes. Remove the chicken from the pot, and set it aside on a platter to cool for a few minutes. (The stock can be strained and frozen for up to 6 months for use in soup.) Pick the meat from the chicken bones, discarding the skin, bones, and fat. Shred the meat with your fingers, following the grain and pulling it into strips. (The meat tastes better shredded than diced with a knife.) FOR THE DRESSING: Mix together all the dressing ingredients in a bowl large enough to hold the chicken salad. Add the chicken shreds to the dressing and toss well. Arrange the Boston lettuce leaves in a “nest” around the periphery of a platter, and spoon the room-temperature chicken salad into the center. Sprinkle with the tarragon leaves and serve.

No matter what your dreams are, you will find it easier to achieve when you have the resources.

every woman needs to stop sometimes at the great railway station of life—on the evening of her big birthday, or the end of a big love affair, or even an ordinary afternoon—and take stock of where she is, how she got there, where she’s going, and why. That’s what you’re doing right this very minute. You’ve already started. And you’re already there.

Onion Soup Gratinée YIELD: 4 SERVINGS ONE OF MY greatest treats when working in Paris was to go with my fellow chefs and commis to les Halles, the big market of Paris that spreads through many streets of the Châtelet neighborhood. The excitement in the streets and cafés started a little before 3:00 A.M. and ended around 7:00 or 8:00 A.M. Our nocturnal forays would, more often than not, finish at Le Pied de Cochon (The Pig’s Foot), the quintessential night brasserie of les Halles. There, large, vociferous butchers in bloody aprons would rub shoulders with tuxedoed and elegantly evening-gowned Parisians stopping by for late-night Champagne and a meal after the opera or the theater. The restaurant was famous for its onion-cheese gratinée; it was one of the best in Paris, and hundreds of bowls of it were served every night. For this recipe, you will need four onion soup bowls, each with a capacity of about 12 ounces and, preferably, with a lip or rim around the edge that the cheese topping will stick to as it melts to form a beautiful crust on top of the soup. 2 tablespoons unsalted butter 3 onions (about 12 ounces), cut into thin slices About 7 cups good-quality chicken stock, or a mixture of chicken and beef stock About ½ teaspoon salt, more or less, depending on the saltiness of the stock ½ teaspoon freshly ground black pepper 16 slices of baguette, each cut about ⅜ inch thick About 3 cups grated Swiss cheese, preferably Gruyère, Comté, or Emmenthaler (about 10 ounces) Melt the butter in a saucepan, and sauté the sliced onions in the butter over medium to high heat for about 8 minutes, or until lightly browned. Add the stock, salt, and pepper, and boil gently for 15 minutes. Meanwhile, preheat the oven to 400 degrees. Arrange the bread slices in a single layer on a tray, and bake them for 8 to 10 minutes, or until they are nicely browned. Divide the toast among the bowls, and sprinkle ¼ cup of cheese into each bowl. When the stock and onions have cooked for 15 minutes, pour the soup into the bowls, filling each to the top. Sprinkle on the remainder of the cheese, dividing it among the bowls and taking care not to push it down into the liquid. Press the cheese around the rim or lip of the bowls, so it adheres there as it cooks and the crust does not fall into the liquid. Arrange the soup bowls on a baking sheet, and bake for 35 to 45 minutes, or until a glorious brown, rich crust has developed on top. Serve hot right out of the oven.

Carrot, Ginger and Turmeric Soup Prep Time: 10 minutes Cooking Time: 30 minutes Servings: 4 persons Ingredients 1 ½ pounds carrots, chopped roughly 2 tablespoons vegetable oil 2 sticks celery, chopped roughly 1 onion, chopped roughly 1 bay leaf 2 teaspoons turmeric 1 ¾ pint vegetable stock 1 - 2-inch piece of fresh ginger, peeled and sliced thin 2 cloves garlic, sliced thin For serving 4 scallions, sliced 4 teaspoons sesame oil Handful coriander, chopped 1 green chili, chopped 2 teaspoons lime juice Directions Add the oil to large pot and heat. Once hot drop in the celery, onion, bay leaf and carrot stir together and cook for 10 minutes. Next, stir in the turmeric, ginger and garlic cooking for a further 5 minutes. Now pour in the stock, stir and heat until it begins to boil. Turn down the heat and cook on low for 15 minutes or until the carrots become soft. When ready take out the bay leaf and remove from the heat to cool slightly. Place the soup mix into a blender or you have a stick blender use this. Pulse or blend until it becomes creamy and smooth, then return to the stove to reheat. Place the serving ingredients into a dish and mix together. Add the soup to the serving dishes and sprinkle over the garnish. Serve and enjoy.

DECISIVENESS The world is moving faster and faster. Stock market trades are made in milliseconds. Deals come and go on the Internet in a matter of minutes. More and more people are competing for good deals. So the faster you can make a decision the more likely you’ll be able to seize opportunities—before someone else does.

This is grown-up mac and cheese that you could easily serve to company. Of course, it’s wonderful that butternut squash is packed with beta-carotene, but it’s also a pretty amazing substitute for lots of cream and cheese when making mac and cheese. I personally love a little bit of Gorgonzola Dolce (a mild, slightly sweet Italian blue cheese) here, but a sharp cheddar or smoked Gouda would also be great. 5 ounces frozen diced butternut squash ¼ cup low-sodium vegetable stock Pinch salt Pinch nutmeg Pinch cayenne pepper Pinch freshly ground black pepper 8 ounces prepared, packaged gnocchi 1 tablespoon olive oil 1 garlic clove, minced 2 fresh sage leaves 1 ounce Gorgonzola Dolce or other mild blue cheese 1 tablespoon heavy cream (optional) 1.In a saucepan, bring the butternut squash and vegetable stock to a boil. Cover, and reduce the heat to medium-low. Simmer for 10 minutes, or until the squash is very tender. 2.Transfer the squash and vegetable stock to a blender. Add the salt, nutmeg, cayenne, and black pepper, and blend on low speed until it’s completely smooth. (Make sure your blender is no more than half full or the hot liquid may erupt through the lid.) 3.Taste and add additional salt if needed. Set the squash aside. 4.Using the same saucepan, cook the

Atticus: I've been working there four fucking weeks! I'm going to be eating ramen noodles for the rest of my life. Asher: Never tried them. Atticus: Dude, fucking disgusting. Trust me. Asher: Matilda's making roast au jus for dinner tonight with those homemade Yorkshire puddings you like. Atticus: I hate you. Loathe. Despise. Basically every synonym for hate there is. Asher: Call me? My phone rang a minute later, and I whined long and loud into the receiver in place of saying hello. I'd been accused of being overly dramatic in the past. There might be some truth behind it. Asher chuckled. "You're pathetic." "Why have you not run away with me? We've been separated. I can't stand it. It's like the individual cells in my body are trying to divide again and make another you. It hurts. I can't do it twice." I whimpered again for emphasis. "Ash, I'm screwed, and not in the bend me over the hood of the Jag and pound my ass type of way. The bad way. The painful way. The oh-crap-my-bank-account-is-in-the-negative way. I'm fast running out of ideas, and you're over there living the high life and eating roast au jus with my goddamn Yorkshire puddings." "I get the sense you're trying to tell me something, but whatever it is, it's getting lost in translation. You're rambling. What's going on? Speak-a the English. What's the problem?" "What isn't the problem? I'm poor and miserable. I was not ready for adulthood this soon. Tell Mom and Dad it was all lies. It was a phase. I'm over it. Ha, good joke, right?" "Riiight, and how do you propose I magically make the burned image of your mouth around Ryan Vector's cock disappear from Matilda's mind?" "Fuck. You know what? We don't need a housekeeper. Fire her ass! Tell Mom and Dad she's a big fat liar who lies and hates me. Tell them she's stealing from them. She's an illegal immigrant! No, tell them, she's a housekeeper by day and a hooker by night. I saw her walking the streets of Fifth Avenue after sundown in a mini skirt and fishnet stockings." I paused, envisioning our sixty-year-old housekeeper/used-to-be-nanny in that kind of attire. Asher and I both audibly ewwed at the exact same time. "Dude, that's fucking gross as shit, and you know it. I just threw up in my mouth. Why would you put that image in my head?" "I regret many of my life decisions. Add it to the list. Ash, I'm serious. Just make something up. Get rid of her. We don't need a housekeeper, and we're long past requiring a nanny. Especially one who walks into rooms without knocking. What was she thinking?" "The door wasn't closed." "Not the time, Ash!" "Okay, so let's pretend for five minutes Matilda dies in a horrible car crash." "We could make that happen.

Every few minutes, he would glance at his phone and then return to our conversation. I had known him for more than a decade but had never witnessed this odd behavior before. After a few minutes, I became mildly irritated and asked him the reason for his distraction. He apologized and sheepishly remarked that two of his portfolio companies had gone public in the past two weeks. After that, he said he felt compelled to check their stock prices every few minutes. He admitted that he couldn’t help himself. My friend is an intelligent guy. He knows that the business of his listed portfolio companies is not changing by the minute. A few weeks earlier, when the companies were unlisted, he hardly ever thought about them. But now that they each had a stock exchange ticker that gyrated a few percentage points every day, he had gotten caught up in the action.

What in the three worlds are you doing?” I took stock of the mess of torn pages scattered around me like the fanned-out train of a dress. “Making paper animals. I’m taking requests for the next ten minutes only.” “A spider.” “How about a horse?” “A caterpillar.” “Can I tempt you with a horse?” He stared at me, unimpressed. “A stag.” “I’m sorry, did you say horse?” He pressed a finger between his brows, pushing upward as he sighed. “A fucking horse, then.” I flung the mangled paper I had been holding at him. “Enjoy

oat soup recipe. Ah, heck. I’ll give you the recipe anyway. Bring twelve cups of chicken stock to a boil. Add six sliced carrots, three sliced parsley roots, one cup of peas, one cup of diced onion, two tablespoons of canola oil, two tablespoons of soy sauce, two mashed garlic cloves, and two cups of rolled oats. Simmer for forty minutes and add salt and pepper to taste. I bet even Baby Bear would love it.

No one is saying you can’t take a minute to think, Dammit, this sucks. By all means, vent. Exhale. Take stock. Just don’t take too long. Because you have to get back to work. Because each obstacle we overcome makes us stronger for the next one. But . . . No. No excuses. No exceptions. No way around it: It’s on you. We don’t have the luxury of running away. Of hiding. Because we have something very specific we’re trying to do. We have an obstacle we have to lean into and transform. No one is coming to save you. And if we’d like to go where we claim we want to go—to accomplish what we claim are our goals—there is only one way. And that’s to meet our problems with the right action. Therefore, we can always (and only) greet our obstacles with energy with persistence with a coherent and deliberate process with iteration and resilience with pragmatism with strategic vision with craftiness and savvy and an eye for opportunity and pivotal moments Are you ready to get to work?

Refer to the following chart for liquid-to-grain ratios and remember the rule of thumb, 1 cup of uncooked rice will serve 2 to 3 people. Simply bring your chosen liquid—water, stock, and coconut milk all work well—to a boil, season it generously with salt, and add the rice (or quinoa, which I like to cook the same way). Reduce to a very gentle simmer, cover, and cook until the liquid has all been absorbed and the grains are tender. Let it rest covered for 10 minutes after you turn off the heat. And, apart from risotto—which is an entirely different story—never, ever stir rice while it’s cooking. Just fluff it with a fork before serving.

When there's a sale on eggs or chicken, we're happy- but when the stock market gets cheaper, we think it's bad. (Long-term investors should love when the market drops: You can buy more shares for the same price.)p97

Inside an H Mart complex, there will be some kind of food court, an appliance shop, and a pharmacy. Usually, there's a beauty counter where you can buy Korean makeup and skin-care products with snail mucin or caviar oil, or a face mask that vaguely boasts "placenta." (Whose placenta? Who knows?) There will usually be a pseudo-French bakery with weak coffee, bubble tea, and an array of glowing pastries that always look much better than they taste. My local H Mart these days is in Elkins Park, a town northeast of Philadelphia. My routine is to drive in for lunch on the weekends, stock up on groceries for the week, and cook something for dinner with whatever fresh bounty inspires me. The H Mart in Elkins Park has two stories; the grocery is on the first floor and the food court is above it. Upstairs, there is an array of stalls serving different kinds of food. One is dedicated to sushi, one is strictly Chinese. Another is for traditional Korean jjigaes, bubbling soups served in traditional earthenware pots called ttukbaegis, which act as mini cauldrons to ensure that your soup is still bubbling a good ten minutes past arrival. There's a stall for Korean street food that serves up Korean ramen (basically just Shin Cup noodles with an egg cracked in); giant steamed dumplings full of pork and glass noodles housed in a thick, cakelike dough; and tteokbokki, chewy, bite-sized cylindrical rice cakes boiled in a stock with fish cakes, red pepper, and gochujang, a sweet-and-spicy paste that's one of the three mother sauces used in pretty much all Korean dishes. Last, there's my personal favorite: Korean-Chinese fusion, which serves tangsuyuk---a glossy, sweet-and-sour orange pork---seafood noodle soup, fried rice, and black bean noodles.

Carlita’s Homemade Minestrone Soup Recipe Ingredients: 1 tablespoon olive oil 1 lb. Italian sausage, sliced thin (we used turkey sausage) 1 cup diced yellow onion 3 cloves garlic, minced 2 cups finely shredded carrots 1 tsp. Italian seasoning 2 small zucchini, cubed 16-oz can diced tomatoes, undrained 16-oz can cut green beans (optional) 2 – 16 oz. containers of beef OR chicken stock 3 cups finely chopped cabbage 1/2 tablespoon salt 1/2 tsp. pepper 16-oz can Great Northern Beans, undrained Directions: Brown sausage, onion and garlic in oil. Stir in carrots and Italian spice blend. Cook for 5 minutes. Add zucchini, tomatoes, beef stock, cabbage, salt and pepper.  Bring soup to a boil. Reduce heat and simmer covered for 30 minutes. Add Great Northern beans and green beans, and cook another 20 minutes. Sprinkle parsley and Parmesan cheese over soup in serving bowls.

Normally, a company alerts the NASDAQ ahead of the maneuver Musk was now casually proposing, and trading is halted. It isn’t a courtesy, it’s the trading exchange’s rule; companies are supposed to notify the exchange at least ten minutes before any news that might create significant volatility in the stock price, such as an intention to go private, so trading can be stopped to allow investors to digest the new information. The announcement caught them off guard—Tesla hadn’t said a thing. NASDAQ officials frantically tried to reach their contacts at the company. Little

Online stock traders often check their portfolios ten or twenty times an hour—as if, by not letting their stocks out of their sight for more than a few minutes, they could somehow keep their prices from dropping.

There’s a simple way to free yourself from the grip of the gambler’s fallacy. Twenty years ago, researchers at Carnegie Mellon University showed that people will intuitively tend to bet on tails if a coin comes up heads several times in a row—unless you let the coin “rest” for a while before flipping it again. Then people will bet on heads, as if the passage of time somehow makes them feel that the chance of getting heads again has reverted to its true ratio of 50?50. This experiment, along with Wolford’s findings, suggests that one of the best ways to prevent your investing brain from fooling you into perceiving patterns that aren’t there is simply to take a break from studying a stock or the market. Diverting yourself with another activity for twenty minutes or so should do the trick.

Jack nodded, his mind drifting back to a night in Coventry when he and his wife had been caught in an air raid. He closed his eyes briefly as he thought about her, his throat catching as he recalled the letter she had sent him a week earlier. It had been the first he had received from his wife since arriving in France and he knew that it would be the last. In it she had confirmed all of the wild fantasies that had plagued him for countless nights. In it was the end of the hope he had clung to for so long. The letter had barely been a paragraph long, yet it had destroyed the world that Jack had once known. She had told him that there was another man, an American who was stationed on an airbase near their home. He was, she had told him, an officer. They had been together for two years and she planned to marry him. She had asked for a divorce and had informed him briskly that she intended, when the war was over, to take the children and return with her lover to New York. The letter had been blunt and to the point, there had been no warmth, no consideration in the words, just a cold animosity that Jack could not understand. The wording had suggested that it was his fault that their marriage had fallen apart, that somehow, in some imperceptible way, he had forced her into the arms of another. He felt his blood rising and he forced himself to breathe, his hands white against the stock of his Sten gun as he mulled over the contents of the letter. He had, deep inside, harboured a hope, a small dream that when the war finished they could rebuild their strained marriage. The letter had shattered that illusion and left in its wake a cold reality that had struck Jack like a thunderbolt. He spat onto the ground and wished that he could get five minutes alone with the bastard. All those years of writing to her, of missing her. All those years of struggling in the desert, longing to come home, of pouring his heart into the precious letters he had sent to her. All that time she had been with another man.

No wonder people make money in the real estate market and lose money in the stock market. They spend months choosing their houses, and minutes choosing their stocks. In fact, they spend more time shopping for a good microwave oven than shopping for a good investment.

They could forget about college. Maybe they didn't want college anyway. Maybe they didn't want degrees and titles and weekend workdays. They could live lives unburdened by transcripts, certificates, licenses, applications, dissertations, diversifications, stocks and bonds and dividends, insurance and annuities and 401(k)s, fashion trends, pantyhose, stuffy suit coats, bow ties, boring parties where the humans squandered irreplaceable minutes on suffocating small talk and no one partook in Dionysian pursuits and everyone went home early feeling empty inside despite the excesses of the cheese tray.

This problem was in the mind of actor/playwright/producer Steele MacKaye when he took over the lease of the bankrupt Fifth Avenue Theatre in 1879. A true Renaissance man and a Paris-trained actor, MacKaye had been a fixture of the New York theater scene since 1872, achieving a notable measure of success both on and off the stage. And when some private investors gave him the opportunity to build a stock company of his own, in a built-to-order theater, spending whatever he liked and making whatever improvements he wanted, he jumped at the chance. Over the next year, the Fifth Avenue was completely remodeled. It opened at the beginning of 1880, renamed the Madison Square Theatre, a resplendent 650-seat jewel box of a playhouse that featured such MacKaye-devised innovations as a double-height elevator stage that could make scene shifts in less than a minute, fold-up seats, a Tiffany-designed interior … and, for the

I spent the entire thirty minutes on the couch watching her, admiring the lines of her face, the way she’d get angry each time her hair fell out of the small ponytail, the way she’d occasionally lift the half-made stocking to look at it and would smile in pride and satisfaction. And each second over those thirty minutes confirmed how fucking much I want this woman.

Sautéed Dorado with Creole Tomato Sauce “First, catch a 3-foot dorado,” my step-by-step notes for this recipe begin. That part over, the preparation is simple—all that fabulously fresh fish requires. With white-fleshed, delicate fish such as dorado, I prefer to garnish it with the sauce, rather than cook it in the sauce, as Daphne did with her tuna in Bequia. For the sauce 4 tablespoons olive oil 2 cloves garlic, chopped 2 medium onions, sliced thinly 3 sweet bell peppers (a combination of red, green, and/or yellow), thinly sliced and slices cut in half 1⁄2 teaspoon hot pepper, seeded and finely chopped Salt and freshly ground black pepper 2 green onions, thinly sliced on the diagonal 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme 2 tablespoons cilantro, chopped 3–4 tomatoes, chopped 1⁄2 cup white wine (approx.) For the fish 2 limes 21⁄2–3 pounds dorado or other fish fillets 1 cup flour Salt and freshly ground black pepper 2 tablespoons butter 2 tablespoons olive oil 2 cloves garlic, thickly sliced 1. To make the sauce: In a large, heavy pan with a lid, heat the olive oil. Add the garlic and onions and cook gently over medium heat, stirring frequently, until the onions are meltingly soft and translucent (but not brown), about 10 minutes. 2. Add the sweet and hot peppers, and cook about 10 minutes more, stirring occasionally. Season with salt and pepper and add green onions, thyme, cilantro, and tomatoes. Cover and cook until the sauce has thickened a bit, about 10 minutes. 3. Add the white wine and simmer a bit longer for the flavors to blend. Taste and adjust seasoning, adding a bit more wine, stock, or water if the sauce seems too thick. Keep warm over low heat. 4. Meanwhile, squeeze the limes over the fish, and rub with the pith. Season the flour with salt and pepper and dredge the fillets in the mixture. 5. In a large skillet, heat the butter and oil. Add the sliced garlic cloves and allow them to sauté for about 5 minutes over low heat. 6. Remove the garlic and raise the heat to medium. Sauté the dorado fillets, about 4 minutes per side (if thick), turning only once. Fish is done when it just flakes. Serve with rice and the warm tomato sauce. Serves 6

She's still quite fit at ninety, fit enough to chew her food with her own teeth. Apparently she grew up in a house without a bar of soap, let alone tooth powder. Her family didn't have electricity until she started elementary school, and she'd never seen a train until the tracks of the Koumi line were laid in Saku. It's exactly as if she were born in the Edo period. These days, you only have to drive for five minutes to find a sparkling clean convenience store, with bright lights above shelves stocked with everything you could possibly need. Land that used to be fields of mulberry bushes is now crisscrossed by smooth, wide roads lined with video rental stores and fast food restaurants. I would say O-Hatsu has seen more changes in her lifetime than I have. After all, she lived for most of the century when this country was changing faster than it ever had before. Even so, I have a feeling that the inside of her head has remained much the same as when she was a girl. By "the inside of her head" I mean the way she sees the world around her—the language she uses to make sense of it. In my case, the very way I looked at the world and the words I used to understand it had altogether changed.

HEARTY MINESTRONE SOUP SERVES 3 1 tablespoon olive oil 1 small yellow onion, chopped 1 cup diced carrots 1 cup diced celery 1 cup diced zucchini 2 garlic cloves, minced 1 teaspoon minced fresh thyme 1 (14-ounce) can chopped tomatoes 3 to 4 cups chicken stock 1 bay leaf 1½ teaspoons salt, plus more to taste ½ teaspoon pepper ½ can white beans, drained and rinsed 2 to 3 large handfuls of fresh baby spinach 2 tablespoons fresh lemon juice In a large pan, heat the oil over medium heat. Add the onion, carrots, and celery and cook for 8 to 10 minutes, until the veggies begin to soften. Add the zucchini, garlic, and thyme and cook for another 3 to 5 minutes. Add the tomatoes, 3 cups of the stock, the bay leaf, 1½ teaspoons salt, and the pepper and stir to combine. Bring the soup to a boil, then reduce the heat and simmer uncovered for 20 minutes. Discard the bay leaf. Add the beans and heat through. Add more stock if needed. Just before serving, add the spinach and stir until wilted. Stir in the lemon juice and add salt to taste. Ladle into a bowl and serve.

look no further than Peter A. Lawrence’s developmental biology text The Making of a Fly, which in April 2011 was selling for $23,698,655.93 (plus $3.99 shipping) on Amazon’s third-party marketplace. How and why had this—admittedly respected—book reached a sale price of more than $23 million? It turns out that two of the sellers were setting their prices algorithmically as constant fractions of each other: one was always setting it to 0.99830 times the competitor’s price, while the competitor was automatically setting their own price to 1.27059 times the other’s. Neither seller apparently thought to set any limit on the resulting numbers, and eventually the process spiraled totally out of control. It’s possible that a similar mechanism was in play during the enigmatic and controversial stock market “flash crash” of May 6, 2010, when, in a matter of minutes, the price of several seemingly random companies in the S&P 500 rose to more than $100,000 a share, while others dropped precipitously—sometimes to $0.01 a share. Almost $1 trillion of value instantaneously went up in smoke.

In ten minutes I am at the massive Whole Foods on Kingsbury. I go to the salad bar. I fill containers with carrots, celery, sliced onions, shredded cabbage, chopped tomatoes. Garbanzo beans and corn. Shredded chicken, peas, chopped cauliflower, and broccoli. Baby spinach leaves. Cooked barley. I check out, with my three salad bar containers, and head back toward home. I stop at La Boulangerie and pick up a baguette. I get home and don't even take my coat off. I get out one of my big stock pots, and dump all three containers into the pot. From the pantry, a jar of Rao's marinara. From the freezer, a container of homemade chicken stock. I don't even bother to thaw it, I just plop it like an iceberg into the pot. Salt, pepper, and pepper flakes for heat. I crank the heat to medium, give it a stir and leave it.

Although there can be fast improvements all over a book, it won't gel into a single cohesive life right away. Keep going, keep faith, because it can follow the reductive dynamic of a slow meat stock. You boil it down for fifty hours, and, sure, it distils mathematically, you can see it reducing and growing richer hour by hour. But flavour and texture don't gel until the last ten minutes. Always simmer your work until then.

She spotted Captain Winston in the barn, hitching the mares to the wagon, and walked out to join him. When he turned around, she was taken aback. “Good morning, Mrs. Prescott.” She stared at the freshly shaven man smiling down at her, a hint of stubble shadowing the jawline that only yesterday had sported a full and unruly beard. “Captain Winston?” His smile deepened, along with the gray of his eyes, which, without the distraction of the beard, proved to be a rather disarming combination. He rubbed a hand over his jaw as though privy to her thoughts. “Yes, ma’am. At your service. Mrs. McGavock says you need to go into town.” “Y-yes, I do. Thank you, Captain, for taking me.” “My pleasure. Just give me a couple more minutes and we’ll be set.” He circled the wagon and checked the harness straps on the other side. She tried not to stare, but had to acknowledge . . . He was a handsome man with strong, angular features. And younger than she would’ve guessed upon their first meeting. He possessed a quiet confidence about him as though he had nothing left to prove. Either that, or he simply didn’t put much stock in others’ opinions. Seeing him clean shaven brought back memories of Warren’s last trip home in April. He’d been sporting a similar soldier’s beard, as she’d called it. All wild and woolly. She’d shaved it off for him that first night, cherishing the chance to look fully into the face of the man she’d married. And loved. Loved still.

Both magnetic and optical storage formats—videotape, digital discs, and drives—decay much faster than commercial film stock. Despite living in the cloud, there is no heaven for digital data. And in fifty years, even if our CDs, DVDs, flash drives, and YouTube accounts retain their contents, which is unlikely, there will be no devices or software with which to read them. Skip even one generation of technological change and the precious photos, videos, or letters on the floppy disks in the closet become inaccessible or illegible.

Snacks at sleepovers are a must. Try this one next time your parents forget to stock the snack cupboard. Supplies: brown paper lunch bag stapler measuring cup microwave Ingredients: ¼ cup popcorn kernels 2 tbsp brown sugar 2 tbsp chocolate chips 2 tbsp butter or margarine pinch of salt Pour the popcorn kernels into a brown paper lunch bag then fold the top of the bag ¼ of an inch, twice. Secure two staples (trust me, I Googled it!) at the folded part to seal the bag shut. Lay the bag flat in the microwave and cook on HIGH for about 1:45 (one minute and forty-five seconds, people!). Each microwave is different, though, so you may need to adjust the time. Meanwhile, add the brown sugar, chocolate chips, butter/margarine and salt to a microwave-safe measuring cup. Cook on HIGH for about 15 seconds or until the gooey buttery-chocolaty mixture is melted. Mix well with a fork then pour it over the popcorn. Toss like a salad and ENJOY!