Mix Fruit Quotes

Why is she convinced Ambrose is out to get her" Leif asked "Ambrose?" Yelena raised a slender eyebrow. She carried a tray of tea and fruit. "You're on a first name basis with the Commander now?" "I usually call him Amby, but not in mixed company.

Before the fruits of prosperity can come, the storms of life need to first bring the required rains of testing, which mixes with the seeds of wisdom to produce a mature harvest.

You can smell Philippe before the door opens, that mix of sea and fruit that makes you think of the Caribbean, but you’ve never been to the Caribbean. You’ve never been outside of Argentina. 

When we entered the first chamber of the dungeon, the stench made me recoil. It smelled like someone had mixed together kerosene, rotten fruit, stale blood, urine, and dog shit, then blown it up. How had I not noticed this before? I wasn't even breathing, but the rancid odor found its way into my nose anyway. "This place stink." "Did the guards forget to spray Febreze?" Vlad asked in mock indignation. Then he gave me a jaded look. "It s a dungeon, Leila. They re supposed to smell." Mission accomplished. The stench might have actually killed my new appetite. If Hell could fart, it would smell like this.

Life is a mix of good and bad phases. Make the most of the good times, and never lose hope during the bad times.

Once Pastor Keith hit a crescendo, Sister Gertrude would rise and jump, scream, kick, dance, and pass the hell out. Obviously, she required physical restraints to minimize damage to other parishioners and a cleanup crew for the broken pews, discarded clothing,mangled jewelry, and loose items strewn about. Yes, it took an army of ushers to physically restrain her. She was twice as big as a man. No one smaller than Shaquille O’Neal could take her down. Well, I became her parasite and First Responder. Whenever I saw aglare in her eyes, twitch in her neck, or frown on her face, I knew to move into position. But for me, getting injured was a badge of honor. I just had to be a part of her fiascos. Yet, on one Easter Sunday, I got more than I bargained for. When our youth choir created a stir, Sister Gertrude went haywire. First, she reverse dunked her grandbaby into my breadbasket. Once again, she knew I would be there for the airborne toddler. Second, a whole orchard of mixed fruits flew over my head. Third, a scarf, blouse, wig, and shoe were diverted my way. Finally, a bevy of oversized Ushers and Deacons twisted, pulled, and sacrificed themselves before Sister Gertrude went lax. It was the most outrageous display Zion Gate Union had ever seen. Mind you, she was never a disappointment for a would-be reverend like me.

She stood there until something fell off the shelf inside her. Then she went inside there to see what it was. It was her image of Jody tumbled down and shattered. But looking at it she saw that it never was the flesh and blood figure of her dreams. Just something she grabbed up to drape her dreams over. In a way she turned her back upon the image where it lay and looked further. She had no more blossomy openings dusting pollen over her man, neither any glistening young fruit where the petals used to be. She found that she had a host of thoughts she had never expressed to him, and numerous emotions she had never let Jody know about. Things packed up and put away in parts of her heart where he could never find them. She was saving up feelings for some man she had never seen. She had an inside and an outside now and suddenly she knew how not to mix them.

Tomorrow you’re going to be eating boring nuts-and-fruit trail mix, and you’ll think, Self, why did I go crazy with all those ridiculous bets? Sure wish I had some chocolate. And I will just laugh like an evil overlord.

No person is just one person. Everyone is a crate of fruits, a crate of mixed fruits. The apple in there may have worms, a peach may be mildewed, a banana may be too green, a pear may be in perfect ripeness, and a melon may have the sweetest smell.

He realised at once that a mistake had been made: he had been sent the wrong hangover. Somewhere in northern Rhodesia there was a bull elephant who had got drunk on fermented marula fruit, rampaged through a nearby village, and fallen asleep in a ditch, and was now pleasantly surprised to find itself greeting the day with only the mild headache that follows a couple of bottles of good red wine… Perhaps if he got in touch with the relevant authorities he could get this unfortunate little mix-up corrected, but he would have to do so without moving his head or opening his eyes. Otherwise he would die from the pain.

Bartender," she said to an invisible person, "a Jeremy special." She grabbed two plastic cups. "Coming right up," she replied to herself. The Jeremy special ended up being an elaborate mix of fruit juices and vodka, and wasn't half bad. "i think you have a successful bartending career ahead of you," I said as we made our way into the living room. "Later I'll make you the Sebby special," she said. "It's used to remove paint from cars.

It happened on a Valentine night. Chris was an expert panther, a James Bond. Sarah was a lamb, a Virgin Mary. It was a night of mixed feelings and inner conflict. In her flesh she felt walking on liquid gold; but in her mind, heart and soul she could not help but hate herself for partaking of this “forbidden fruit” of pleasure. Not long was the thrill gone that her soul went sinking in the quick sands of condemnation, “did you have to do it?

The hue itself, moreover, that certain emotions take on is of unimportant duration, the one who is writing knows. As soon as you look for words, the slowness becomes a whirlwind and the colors get mixed together like the colors of different fruits in a blender.

(And did I mention how in summer the streets of Smyrna were lined with baskets of rose petals? And how everyone in the city could speak French, Italian, Greek, Turkish, English, and Dutch? And did I tell you about the famous figs, brought in by camel caravan and dumped onto the ground, huge piles of pulpy fruit lying in the dirt, with dirty women steeping them in salt water and children squatting to defecate behind the clusters? Did I mention how the reek of the fig women mixed with pleasanter smells of almond trees, mimosa, laurel, and peach, and how everybody wore masks on Mardi Gras and had elaborate dinners on the decks of frigates? I want to mention these things because they all happened in that city that was no place exactly, that was part of no country because it was all countries, and because now if you go there you'll see modern high-rises, amnesiac boulevards, teeming sweatshops, a NATO headquarters, and a sign that says Izmir...)

I got the feeling that if I moved the frames to the side, I'd see the artists watching me, as though through a two-way mirror, cracking their arthritic knuckles and rubbing their stubbled chins, wondering what I was wondering about them, if I saw their brilliance, or if their lives had been pointless, if only God could judge them after all. Did they want more? Was there more genius to be wrung out of the turpentine rags at their feet? Could they have painted better? Could they have painted more generously? More clearly? Could they have dropped more fruit from their windows? Did they know that glory was mundane? Did they wish they'd crushed those withered grapes between their fingers and spent their days walking through fields of grass or being in love or confessing their delusions to a priest or starving like the hungry souls they were, begging for alms in the city square with some honesty for once? Maybe they'd lived wrongly. (...) Or maybe not. Maybe, in the morning, they were aloof and happy to distract themselves with their brushes and oils, to mix their colors and smoke their pipes and go back to their fresh still lives without having to swat away any more flies.

Like most people I lived for a long time with my mother and father. My father liked to watch the wrestling, my mother liked to wrestle; it didn't matter what. She was in the white corner and that was that. She hung out the largest sheets on the windiest days. She wanted the Mormons to knock on the door. At election time in a Labour mill town she put a picture of the Conservative candidate in the window. She had never heard of mixed feelings. There were friends and there were enemies. Enemies were: The Devil (in his many forms) Next Door Sex (in its many forms) Slugs Friends were: God Our dog Auntie Madge The Novels of Charlotte Bronte Slug pellets and me, at first.

in English and Arabic. Clearly, even personal shoppers had him pegged as a complete geek. The shopper also managed to find some supplies for our magic bags—blocks of wax, twine, even some papyrus and ink—though I doubt Bes explained to her what they were for. After she left, Bes, Carter and I ordered more food from room service. We sat on the deck and watched the afternoon go by. The breeze from the Mediterranean was cool and pleasant. Modern Alexandria stretched out to our left—an odd mix of gleaming high-rises, shabby, crumbling buildings, and ancient ruins. The shoreline highway was dotted with palm trees and crowded with every sort of vehicle from BMWs to donkeys. From our penthouse suite, it all seemed a bit unreal—the raw energy of the city, the bustle and congestion below —while we sat on our veranda in the sky eating fresh fruit and the last melting bits of Lenin’s head.

She had never heard of mixed feelings. There were friends and there were enemies.

He looked up at the dark line of trees and breathed in slowly, smelling wild garlic, mulched leaves, a fox den somewhere and a sweeter scent. Fruit blossom, he thought. Then that small mystery was eclipsed by a larger one. A stranger scent hid among the blossom, sweet and resinous at once. Lilies, John thought, drawing the scent deeper. Lilies mixed with pitch.

Face Book is a tutti - frutti garden. There are all the kinds of fruits here, bitter or sweet, tasteless or sour taste, fresh or rotten fruits, all together mixed in....sweet harmony!

An artist must regulate his life. Here is a time-table of my daily acts. I rise at 7.18; am inspired from 10.23 to 11.47. I lunch at 12.11 and leave the table at 12.14. A healthy ride on horse-back round my domain follows from 1.19 pm to 2.53 pm. Another bout of inspiration from 3.12 to 4.7 pm. From 5 to 6.47 pm various occupations (fencing, reflection, immobility, visits, contemplation, dexterity, natation, etc.) Dinner is served at 7.16 and finished at 7.20 pm. From 8.9 to 9.59 pm symphonic readings (out loud). I go to bed regularly at 10.37 pm. Once a week (on Tuesdays) I awake with a start at 3.14 am. My only nourishment consists of food that is white: eggs, sugar, shredded bones, the fat of dead animals, veal, salt, coco-nuts, chicken cooked in white water, mouldy fruit, rice, turnips, sausages in camphor, pastry, cheese (white varieties), cotton salad, and certain kinds of fish (without their skin). I boil my wine and drink it cold mixed with the juice of the Fuschia. I have a good appetite but never talk when eating for fear of strangling myself. I breathe carefully (a little at a time) and dance very rarely. When walking I hold my ribs and look steadily behind me. My expression is very serious; when I laugh it is unintentional, and I always apologise very politely. I sleep with only one eye closed, very profoundly. My bed is round with a hole in it for my head to go through. Every hour a servant takes my temperature and gives me another.

The tray held herb tea, buttered bread, fruit and sheep's-milk yogurt mixed with honey, something Andie particularly liked first thing in the morning. It was, in fact, breakfast in bed.

I'm mixed on figs. The fleshy quality feels spooky. In Italian, il fico, fig, has a slangy turn into la fica, meaning vulva. Possibly because of the famous fig leaf exodus from Eden, it seems like the most ancient of fruits. Oddest, too—the fig flower is inside the fruit. To pull one open is to look into a complex, primitive, infinitely sophisticated life cycle tableau.

Karma once done is never wasted in a crore of kalpas and one must enjoy or suffer the fruit of every deed. Evil karma gets one to hell, karma that is only good, to heaven. Mixed karma results in a human birth and the birth is good or evil according to the proportion of the mixture.

Of the colors, blue and green have the greatest emotional range. Sad reds and melancholy yellows are difficult to turn up. Among the ancient elements, blue occurs everywhere: in ice and water, in the flame as purely as in the flower, overhead and inside caves, covering fruit and oozing out of clay. Although green enlivens the earth and mixes in the ocean, and we find it, copperish, in fire; green air, green skies, are rare. Gray and brown are widely distributed, but there are no joyful swatches of either, or any of exuberant black, sullen pink, or acquiescent orange. Blue is therefore most suitable as the color of interior life. Whether slick light sharp high bright thin quick sour new and cool or low deep sweet dark soft slow smooth heavy old and warm: blue moves easily among them all, and all profoundly qualify our states of feeling.

As soon as you look for words, the slowness becomes a whirlwind and the colors get mixed together like the colors of different fruits in a blender. Not only does “time passed” become an empty formula but also “one afternoon,” “one morning,” “one evening” become merely markers of convenience.

Language offers us a surprising, savage terrain full of pockets and peaks. Shakespeare invented words like crazy. Mark Twain wrote in dialect. Muhammad Ali rapped in rhythmic sentences. Junot Diaz mixes Spanish into his sentences like rum into fruit juice. Nicki Minaj spices her lyrics with slang.

6 apples 1 bunch grapes 20 ounces frozen peaches 20 ounces frozen blueberries 15 ounces frozen strawberries 10 ounces frozen mixed berries 6 ounces of mango chunks 3 bananas 1 bunch kale 20 ounces spinach 20 ounces spring mix greens Stevia sweetener (packets) Bag of ground flaxseeds (often in vitamin section) Fruit and veggies of your choice to munch on (such as apples, carrots, celery, etc.) Raw or unsalted nuts and seeds to snack on Detox tea (by Triple Leaf or Yogi brands) Sea salt (or any uniodized sea salt) OPTIONAL: Non-dairy/plant-based protein powder, such as RAW Protein by Garden of Life or SunWarrior

They drank from a spring which filled an ancient stone trough behind the ruin. Beyond it lay overgrown beds and plants John had never set eyes on before: tall resinous fronds, prickly shrubs, long grey-green leaves hot to the tongue. Nestling among them he found the root whose scent drifted among the trees like a ghost, sweet and tarry. He knelt and pressed it to his nose. 'That was called silphium.' His mother stood behind him. 'It grew in Saturnus's first garden.' She showed him the most ancient trees in the orchards, their gnarled trunks cloaked in grey lichen. Palm trees had grown there too once, she claimed. Now even their stumps had gone. Each day, John left the hearth to forage in the wreckage of Belicca's gardens. His nose guided him through the woods. Beyond the chestnut avenue, the wild skirrets, alexanders and broom grew in drifts. John chased after rabbits or climbed trees in search of birds' eggs. He returned with mallow seeds or chestnuts that they pounded into meal then mixed with water and baked on sticks. The unseasonal orchards yielded tiny red and gold-streaked apples, hard green pears and sour yellow cherries.

There was no doubt that the tree before us was the tree; it could have stepped from the tales into the forest. It was centered in an oddly round clearing, as if the other trees had all felt inclined to back away, and was towering but skeletal, its trunk only a little wider than I was and its many, many branches arching and tangling overhead, like a small person propping up a tremendous, many-layered umbrella. But the strangest thing about the tree was its foliage. There were leaves of summer-green mixed in with the fire and gold of autumn; tidy buds just opening their pink mouths, and, here and there, red fruits dangling in clusters, heavy with ripeness. These fruits could not be easily identified; they were roughly the size of apples, but furred like peaches.

The Garden of Proserpine" Here, where the world is quiet; Here, where all trouble seems Dead winds' and spent waves' riot In doubtful dreams of dreams; I watch the green field growing For reaping folk and sowing, For harvest-time and mowing, A sleepy world of streams. I am tired of tears and laughter, And men that laugh and weep; Of what may come hereafter For men that sow to reap: I am weary of days and hours, Blown buds of barren flowers, Desires and dreams and powers And everything but sleep. Here life has death for neighbour, And far from eye or ear Wan waves and wet winds labour, Weak ships and spirits steer; They drive adrift, and whither They wot not who make thither; But no such winds blow hither, And no such things grow here. No growth of moor or coppice, No heather-flower or vine, But bloomless buds of poppies, Green grapes of Proserpine, Pale beds of blowing rushes Where no leaf blooms or blushes Save this whereout she crushes For dead men deadly wine. Pale, without name or number, In fruitless fields of corn, They bow themselves and slumber All night till light is born; And like a soul belated, In hell and heaven unmated, By cloud and mist abated Comes out of darkness morn. Though one were strong as seven, He too with death shall dwell, Nor wake with wings in heaven, Nor weep for pains in hell; Though one were fair as roses, His beauty clouds and closes; And well though love reposes, In the end it is not well. Pale, beyond porch and portal, Crowned with calm leaves, she stands Who gathers all things mortal With cold immortal hands; Her languid lips are sweeter Than love's who fears to greet her To men that mix and meet her From many times and lands. She waits for each and other, She waits for all men born; Forgets the earth her mother, The life of fruits and corn; And spring and seed and swallow Take wing for her and follow Where summer song rings hollow And flowers are put to scorn. There go the loves that wither, The old loves with wearier wings; And all dead years draw thither, And all disastrous things; Dead dreams of days forsaken, Blind buds that snows have shaken, Wild leaves that winds have taken, Red strays of ruined springs. We are not sure of sorrow, And joy was never sure; To-day will die to-morrow; Time stoops to no man's lure; And love, grown faint and fretful, With lips but half regretful Sighs, and with eyes forgetful Weeps that no loves endure. From too much love of living, From hope and fear set free, We thank with brief thanksgiving Whatever gods may be That no life lives for ever; That dead men rise up never; That even the weariest river Winds somewhere safe to sea. Then star nor sun shall waken, Nor any change of light: Nor sound of waters shaken, Nor any sound or sight: Nor wintry leaves nor vernal, Nor days nor things diurnal; Only the sleep eternal In an eternal night.

Corn is what feeds the steer that becomes the steak. Corn feeds the chicken and the pig, the turkey, and the lamb, the catfish and the tilapia and, increasingly, even the salmon, a carnivore by nature that the fish farmers are reengineering to tolerate corn. The eggs are made of corn. The milk and cheese and yogurt, which once came from dairy cows that grazed on grass, now typically comes from Holsteins that spend their working lives indoors tethered to machines, eating corn. Head over to the processed foods and you find ever more intricate manifestations of corn. A chicken nugget, for example, piles up corn upon corn: what chicken it contains consists of corn, of course, but so do most of a nugget's other constituents, including the modified corn starch that glues the things together, the corn flour in the batter that coats it, and the corn oil in which it gets fried. Much less obviously, the leavenings and lecithin, the mono-, di-, and triglycerides, the attractive gold coloring, and even the citric acid that keeps the nugget "fresh" can all be derived from corn. To wash down your chicken nuggets with virtually any soft drink in the supermarket is to have some corn with your corn. Since the 1980s virtually all the sodas and most of the fruit drinks sold in the supermarket have been sweetened with high-fructose corn syrup (HFCS) -- after water, corn sweetener is their principal ingredient. Grab a beer for you beverage instead and you'd still be drinking corn, in the form of alcohol fermented from glucose refined from corn. Read the ingredients on the label of any processed food and, provided you know the chemical names it travels under, corn is what you will find. For modified or unmodified starch, for glucose syrup and maltodextrin, for crystalline fructose and ascorbic acid, for lecithin and dextrose, lactic acid and lysine, for maltose and HFCS, for MSG and polyols, for the caramel color and xanthan gum, read: corn. Corn is in the coffee whitener and Cheez Whiz, the frozen yogurt and TV dinner, the canned fruit and ketchup and candies, the soups and snacks and cake mixes, the frosting and candies, the soups and snacks and cake mixes, the frosting and gravy and frozen waffles, the syrups and hot sauces, the mayonnaise and mustard, the hot dogs and the bologna, the margarine and shortening, the salad dressings and the relishes and even the vitamins. (Yes, it's in the Twinkie, too.) There are some forty-five thousand items in the average American supermarket and more than a quarter of them now contain corn. This goes for the nonfood items as well: Everything from the toothpaste and cosmetics to the disposable diapers, trash bags, cleansers, charcoal briquettes, matches, and batteries, right down to the shine on the cover of the magazine that catches your eye by the checkout: corn. Even in Produce on a day when there's ostensibly no corn for sale, you'll nevertheless find plenty of corn: in the vegetable wax that gives the cucumbers their sheen, in the pesticide responsible for the produce's perfection, even in the coating on the cardboard it was shipped in. Indeed, the supermarket itself -- the wallboard and joint compound, the linoleum and fiberglass and adhesives out of which the building itself has been built -- is in no small measure a manifestation of corn.

Now Paul sees a formula: trials build patience, patience builds experience, and experience builds hope. As we handle life’s challenges and disappointments in active, faithful patience, we grow in victory over despair and surrender. These experiences, lived in patience, build hope. Add the Holy Spirit to this mix, and our hearts and minds grow strong in the quiet glory of living life with God, no matter what we face.

Any meal at the front was an exercise in war-time ingenuity and devotion of the lower classes for their officers. The Petite Marmite a la Thermit was from beef-broth cubes, the tinned Canadian salmon was called Saumon de Tin A & Q Sauce. The Epaule d'Agneau Wellington, N.Z. was army ration lamb, and the terrine of foie gras aux truffes was a can of foie gras that I had bought from the French commanding general. There was a salad of fresh lettuce from somewhere (no one asked in what or whose fertilizer it had been grown in since we would all soon be dead anyway) and the Macedoine de Fruits a la Quatre Bas was a can of mixed fruit. Then fresh strawberries soaked in Cognac. All the usual wines starting with an amontillado, Pommery Extra Sec, Chateau Steenworde Claret, Graham's Five Crowns Port, Bisquit Dubouche Grande Champagne Cognac, Brandy and a Waterloo Cup.

1/2 cup plain flour 1 cup caster sugar 3/4 cup desiccated coconut 4 eggs vanilla 125 g butter, melted 1/2 cup flaked almonds 1 cup milk Grease a deep pie dish and preheat the oven to 180 degrees. Put all the ingredients except half the almonds and the milk in a bowl and mix well, then add the milk slowly and beat until you get a cake batter. Pour it into the pie dish, top with the with rest of the almonds. Bake for about 35 minutes. It miraculously turns itself into a spongy sort of layered coconut cake, lovely with stewed fruit and cream.

Irony was new to her and tasted oddly good, like a previously unavailable summer fruit. Soon, she and the rest of them would be ironic much of the time, unable to answer innocent questions without giving their words a snide little adjustment. Fairly soon after that, their snideness would soften, the irony would be mixed with seriousness, and the years would shorten and fly. Then it wouldn't be long before they all found themselves shocked and sad to be fully grown into their thicker, finalized adult selves, with almost no chance for reinvention.

I don’t know how I didn’t see it for so many years of Bible reading, but I didn’t.  Paul didn’t teach the Gentiles not to follow the law, he didn’t teach people not to have their sons circumcised (in fact he himself had Timothy circumcised in Acts 16:3).  And Paul himself kept the law.  Otherwise, James would have been telling Paul to lie about what he was doing.   So we traded Christmas for Sukkot, the true birth of Messiah during the Feast of Tabernacles, which is a shadow picture of Him coming back to reign for a thousand years.  When we keep that feast, we are making a declaration that we believe He was, is, and is coming.  We keep Yom Kippur, which is a declaration that we believe that Yeshua is the salvation of the nation of Israel as a whole, that “all Israel shall be saved.”  We keep Yom Teruah, the day of Trumpets, which occurs on “the day and hour that no man knows” at the sighting of the first sliver of the new moon during the 7th biblical month of Tishri.  We traded Pentecost for Shavuot, the prophetic shadow picture of the spirit being poured out on the assembly, as we see in the book of Acts,  just as the law was given at Mt Sinai to the assembly, which according to Stephen was the true birth of the church (Acts 7:38) – not in Jerusalem, but at Sinai. We also traded Easter for Passover, the shadow picture of Messiah coming to die to restore us to right standing with God, in order to obey Him when He said, “from now on, do this in remembrance of Me.”  We traded Resurrection Sunday for First Fruits, the feast which served as a shadow of Messiah rising up out of the earth and ascending to be presented as a holy offering to the Father.  In Leviticus 23, these are called the Feasts of the LORD, and were to be celebrated by His people Israel forever, not just the Jews, but all those who are in covenant with Him. Just like at Mt Sinai, the descendants of Jacob plus the mixed multitude who came out of Egypt.    We learned from I John 3:4 that sin is defined as transgression of the law.  I John 1:10 says that if we claim we do not sin we are liars, so sin still exists, and that was written long after the death of the other apostles, including Paul.  I read what Peter said about Paul in 2 Peter 3:15-16 – that his writings were hard to understand and easily twisted.  And I began to see that Peter was right because the more I understood what everyone besides Paul was saying, the more I realized that the only way I could justify what I had been doing was with Paul’s writings.  I couldn’t use Yeshua (Jesus), Moses, John, Peter or any of the others to back up any of the doctrines I was taught – I had to ignore Yeshua almost entirely, or take Him out of context.  I decided that Yeshua, and not Paul, died for me, so I had to

I can see now how moments like these—between me, my mom, my dad—silently paved the way for my future relationship dynamics. I would throw the feelings aside, worried I’d get in trouble for having them, remaining in situations a lot longer than I should have, hide my truth. Inevitably, this would always lead to more damage and more harm. Like the many ways in which I have been difficult for people—my abrupt shifts, shutting down mixed with the instinct to run, being dishonest because I felt so irrationally frightened. It is fruitful to dig through the muck.

Everything is good as it leaves the hands of the Author of things; everything degenerates in the hands of man. He forces one soil to nourish the products of another, one tree to bear the fruit of another. He mixes and confuses the climates, the elements, the seasons. He mutilates his dog, his horse, his slave. He turns everything upside down; he disfigures everything; he loves deformity, monsters. He wants nothing as nature made it, not even man; for him, man must be trained like a school horse; man must be fashioned in keeping with his fancy like a tree in his garden

Five Days • 6 apples • 1 bunch grapes • 20 ounces frozen peaches • 20 ounces frozen blueberries • 15 ounces frozen strawberries • 10 ounces frozen mixed berries • 6 ounces of mango chunks • 3 bananas • 1 bunch kale • 20 ounces spinach • 20 ounces spring mix greens • Stevia sweetener (packets) • Bag of ground flaxseeds (often in vitamin section) • Fruit and veggies of your choice to munch on (such as apples, carrots, celery, etc.) • Raw or unsalted nuts and seeds to snack on • Detox tea (by Triple Leaf or Yogi brands) • Sea salt (or any uniodized sea salt) • OPTIONAL: Non-dairy/plant-based protein powder, such as RAW Protein by Garden of Life or SunWarrior protein Food for the Last Five Days • 20 ounces frozen mango chunks • 20 ounces frozen peaches • 20 ounces frozen pineapple chunks • 10 ounces frozen mixed berries • 6 ounces frozen blueberries • 6 ounces frozen strawberries • 2 apples • 5 bananas • 1 bunch kale • 20 ounces spinach • 20 ounces spring mix greens • Fruit and veggies of your choice to munch on (such as apples, carrots, celery, etc.) • Raw or unsalted nuts and seeds to snack on CHAPTER FOUR How to Do the 10-Day Green Smoothie Cleanse The 10-Day Green Smoothie Cleanse is a truly health-transforming experience.

her dreams. Just something she had grabbed up to drape her dreams over. In a way she turned her back upon the image where it lay and looked further. She had no more blossomy openings dusting pollen over her man, neither any glistening young fruit where the petals used to be. She found that she had a host of thoughts she had never expressed to him, and numerous emotions she had never let Jody know about. Things packed up and put away in parts of her heart where he could never find them. She was saving up feelings for some man she had never seen. She had an inside and an outside now and suddenly she knew how not to mix them.

He lifted one bottle into the light. " 'GREEN DUSK FOR DREAMING BRAND PUREE NORTHERN AIR,' " he read. " 'Derived from the atmosphere of the white Arctic in the spring of 1900, and mixed with the wind from the upper Hudson Valley in the month of April, 1910, and containing particles of dust seen shining in the sunset of one day in the meadows around Grinnell, Iowa, when a cool air rose to be captured from a lake and a little creek and a natural spring.' "Now the small print," he said. He squinted. " 'Also containing molecules of vapor from menthol, lime, papaya, and watermelon and all other water-smelling, cool-savored fruits and trees like camphor and herbs like wintergreen and the breath of a rising wind from the Des Plaines River itself. Guaranteed most refreshing and cool. To be taken on summer nights when the heat passes ninety.' " He picked up the other bottle. "This one the same, save I've collected a wind from the Aran Isles and one from off Dublin Bay with salt on it and a strip of flannel fog from the coast of Iceland." He put the two bottles on the bed. "One last direction." He stood by the cot and leaned over and spoke quietly. "When you're drinking these, remember: It was bottled by a friend. The S.J. Jonas Bottling Company, Green Town, Illinois- August, 1928. A vintage year, boy... a vintage year.

I can taste hints of coarse-ground cinnamon, cumin, cardamom and cloves!" "Not only that, he used apple wood for his smoke chips! Compared to cherry and other fruit trees, apple wood gives off a milder, sweeter smoke." "Aha! I see! So that's how he was able to smoke the ingredients without overpowering the curry spices!" "Correct! That was the perfect wood to use to highlight the coarse-ground spices he chose." "I added the spice mix to my curing compound too. You should be able to taste the curry spices in all of the smoked ingredients." "The toppings also show an excellent hand! The smoked egg was soft boiled to perfection, its umami flavors delectably concentrated. The yolk is practically jelly!

He criss-crossed the kitchen-garden beyond the asparagus beds: fruit trees and strawberry beds and bean poles and a chicken-wire enclosure where raspberry canes and gooseberry bushes and currant bushes lived sheltered from the attack of birds. Beside the gooseberry wire grew a row of rhubarb. Each clump was covered with the end of an old tub or pot drain-pipe with sacking over the top. Between the loose staves of one of the tubends was something white—a piece of paper. It was folded, and addressed in a childish hand—if one could call it an address: ‘To Oberon, King of Fairies.’ Tom certainly did not want to be mixed up with talk of fairies and that kind of thing; and he moved very quickly away from the rhubarb bed.

And then she set to work, washing fresh blueberries that sat on the counter, before grabbing a big colander. Sam headed into the backyard, whose lawn backed acres of woods. Blackberries and raspberries grew wild and thick in the brambles that sat at the edge of the woods. Sam carefully navigated her way through the thorny vines, her thin running shirt catching and snagging on a thorn. "Darn it," she mumbled. Blackberries are red when they're green, she could hear her grandfather telling her when they used to pick the fruit. But today, a brilliant summer day, the blackberries were deep purple, almost black, and each one resembled a mini beehive. Sam plucked and popped a fresh blackberry, already warm from the sun, into her mouth, savoring the natural sweetness, and picked until her colander was half full before easing her way through the woods to find a raspberry bush thick with fruit. She navigated her way out of the brambles and headed back to the kitchen, where she preheated the oven and began to wash the blackberries and raspberries. Sam pulled cold, unsalted butter from the fridge and began to cube it, some flour and sugar from the cupboard, a large bowl, and then she located her grandmother's old pastry blender. Sam made the crust and then rolled it into a ball, lightly flouring it and wrapping it in plastic before placing it in the refrigerator. Then she started in on the filling, mixing the berries, sugar, flour, and fresh orange juice.

As I walked over to her I was engulfed in the thickest headiest smell I had ever experienced, it was sun and it was warmth and it was clean sweetness all distilled together. Nothing on the highlands smelled like that. And the apple, wasn't an apple at all, it's skin wasn't shiney but matte and furry and it was yellow and pink, almost red...I bit into the fruit, it still held the heat of the long day sun and was much softer than an apple...this tasted big and generous and sweeter than anything I'd ever tried...it had a shape that filled your mouth a rounded and warm sweetness that immediately made the saliva run and mix with the juices in anticipation of the next bite. It tasted just like the smell around us but more so. It was like tasting a smile.

Hunter was superstitious about his actions. He called himself a Road Man for the Lords of Karma. He used that expression several times, most recently the night before he died. I don’t know exactly what he meant by that, but I know he wasn’t joking. He took seriously the idea that evil actions bear evil fruit, and that this is not a matter of psychology, but is a universal law. How he reconciled this with the harm that he inflicted on people around him, on my mother, on me, on countless women, on cabbies, bartenders, waiters, editors, hotel maids, journalists, audience members, and anyone else who encountered his rage, I don’t know. Maybe it all balanced out, the good he did and the harm he did, because he did a tremendous amount of good. He also spoke and wrote of reincarnation. Maybe he was serious about this. Maybe he feared he would be reincarnated as a three-legged dog with the mange in a garbage slum in Brazil, as he once wrote. Or maybe knew he would return as a crazy bodhisattva, to tell the truth and shake us out of our complacency. It is said that when the Tibetan Dalai Lama dies, he is reincarnated not long afterward somewhere else in Tibet. A group of high lamas goes in search of him, based on visions received during meditation, and when they find a candidate, they present him with things owned by the previous Dalai Lama mixed in with other objects. The true reincarnation identifies unerringly those objects that had once belonged to him. Perhaps someday I will encounter a young boy who will recognize this medallion as his, and then I will tell him all about who he had been and all that he did.

A well-known skin specialist patronized by many famous beauties charges seventy-five dollars for a twenty-minute consultation and eight dollars for a cake of sea-mud soap. I get more satisfaction and just as much benefit out of applying a purée of apples and sour cream! [...] Of course, all masques should COVER THE NECK too. [...] Masques should only be used ones or twice a week. [...] While the masque is working, place pads soaked in witch hazel or boric acid over your eyelids and put on your favorite music. [...] A masque really works only when you're lying down. Twenty minutes is the right length of time. Then wash the masque off gently with warm water and follow with a brisk splash of cold water to close the pores. [...] For a luxurious once-a-week treatment give your face a herbal steaming first by putting parsley, dill, or any other favorite herb into a pan of boiling water. (Mint is refreshing too.) Hold a towel over your head to keep the steam rising onto your face. The pores will open so that the masque can do a better job. [...] Here are a few "kitchen masques" that work: MAYONNAISE. [...] Since I'm never sure what they put into those jars at the supermarket, I make my own with whole eggs, olive or peanut oil, and lemon juice (Omit the salt and pepper!). Stir this until it's well blended, or whip up a batch in an electric blender. PUREED VEGETABLES - cucumbers, lemons, or lettuce thickened with a little baby powder. PUREED FRUITS - cantaloupe, bananas, or strawberries mixed to a paste with milk or sour cream or honey. A FAMOUS OLD-FASHIONED MIXTURE of oatmeal, warm water, and a little honey blended to a paste.

Bert . . . had grown up with frozen concentrate mixed into pitchers of water which, although he hadn't known it at the time, had nothing to do with orange juice. Now his children drank fresh-squeezed juice as thoughtlessly as he had drunk milk as a boy. They squeezed it from the fruit they had picked off the trees in their own backyard. He could see a new set of muscles in the right forearm of his wife, Teresa, from the constant twisting of oranges on the juicer while their children held up their cups and waited for more. Orange juice was all they wanted, Bert told him. They had it every morning with their cereal, and Teresa froze it into popsicles to the children for their afternoon snacks, and in the evening he and Teresa drank it over ice with vodka or bourbon or gin. This was what no one seemed to understand—it didn't matter what you put into it, what mattered was the juice itself. "People from California forget that, because they've been spoiled," Bert said.

With orchards and gardens bursting with delicious Kentish apples, now is the time to fetch out those favourite recipes. Spiced Apple Cake is simple to make and a nice change from a pie. It works well served warm with custard, or cold with a cup of tea in place of a traditional fruit cake. 3 apples, peeled, cored and sliced 2 tsp golden syrup 1 tbsp butter 1 tsp ground cinnamon Sponge mix: 4 oz butter 2 tbsp golden syrup 4 oz caster sugar 2 eggs 4 oz self-raising flour 1 tbsp milk Simmer the apples with the syrup, butter and cinnamon for a few minutes until tender but not mushy. To prepare the topping, soften the butter and golden syrup in a bowl over a basin of hot water. Remove from the heat and beat in the sugar and eggs. Fold in the flour, adding milk to give the consistency of lightly whipped cream. Place the apple chunks in a greased tin or ovenproof dish and pour over the topping. Bake at Gas Mark 4 for 25 to 30 minutes until the sponge is golden brown and springy to touch.

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

Everyone is free to create his world as he wants it if he knows that the whole thing is responding to him. In Luke 13 we are told the story of five Galileans who have been murdered by Pilate. ‘And he mixed their blood with their offering, etc.’And the central figure of the gospels which is your awakened Imagination says to his followers; ‘Do you think these five were worse sinners than the others? I tell you ‘No.’ But unless you repent you will all likewise perish in the same manner.’Here on one level we think it served them right, just as those who saw the scene on the Sunset Blvd. would say ‘It served her right cutting across the street like that!’ In this story in Luke we are told that a man sinned in the past and was murdered by Pilate. It has nothing to do with it. Then Jesus asked them, ‘Do you think that the eighteen upon whom the tower in Siloam fell and killed them were worse offenders than the others who dwell in Jerusalem? I tell you, No; but unless you repent you will all likewise perish. On this level of the dream people think of getting even. It is a dream of confusion and people are reactivating, but man has to awaken and become an actor. On this present level man is always reflecting life, not knowing he is the cause of all he observes. But when he awakens from the dream and then becomes an actor. What percentage would have done what this lady in the car did? They would have reacted, or feasted on the fruit of the tree of good and evil. They would have had a violent reaction, and then they would have had a violent resistance from this dead universe. But this lady makes her dream and the whole thing comes to pass exactly as she pictured it, even to the number of blocks. You might almost think she had manufactured that little old lady in gray, but I tell you everything comes in response to our own wonderful imaginal activity. You can be anything in this world but you cannot know it or expect it to come unless you Act. If you react based on the past, you continue in the same pattern. To be the man you desire to be you must create the scene, as this lady did, and the whole world will be convulsed if that is necessary to bring it to pass. There is no other power but God, but God had to ‘forget’ he was God in this state of sleep, and then He awakens and consciously determines the conditions he wants in the world.

GINGER-ORANGE CHEESECAKE Makes 8 servings 1½ cups graham cracker crumbs ⅓ cup butter, melted ⅓ cup white sugar 32 ounces cream cheese, softened ⅔ cup white sugar, plus 2 tablespoons 1 cup sour cream, divided 1 tablespoon grated orange peel 4 eggs 2 cups clementine wedges ½ cup finely chopped crystallized ginger Preparation Preheat oven to 325 degrees. Mix graham cracker crumbs, butter, and ⅓ cup sugar together. Press on bottom of 9² x 3² springform pan and just enough up sides to seal bottom. Place cream cheese, ⅔ cup sugar, ½ cup sour cream, and orange peel in food processor. Cover and process about 3 minutes or until smooth. Add eggs. Cover and process until well blended. Spread over crust. Bake 1 hour 20 minutes, or until center is set. Cool on wire rack for 15 minutes. Using spatula around edges to loosen, remove side of pan. Refrigerate uncovered 3 hours or until chilled, then cover and continue refrigerating at least 4 hours, but not longer than 48 hours. Mix ½ cup sour cream and 2 tablespoons sugar and spread over top of cheesecake. Top with fresh fruit and crystallized ginger. Store uneaten portion covered with foil in fridge. TWELVE BIANCA Though I wanted to turn and bolt, I didn’t.

You know those short, brown-toned South American immigrants that pick your fruit, slaughter your meat, and bus your tables? Would you—a respectable person with a middle-class upbringing—ever consider going on a date with one of them? It's a rude question, because it affects to inquire into what everyone gets to know at the cost of forever leaving it unspoken. But if you were to put your unspoken thoughts into words, they might sound something like this: Not only are these people busing the tables, slaughtering the meat, and picking the fruit; they are the descendants of the people who bused the tables, slaughtered the meat, and picked the fruit of the Aztecs and Incas. The Spanish colonisers slaughtered or mixed their blood with the princes, priests, scholars, artisans, warriors, and beautiful women of the indigenous Americas, leaving untouched a class of Morlocks bred for good-natured servility and thus now tailor-made to the demands of an increasingly feudal postindustrial America. That's, by the way, part of the undertow of the immigration debate, the thing that makes an honest appraisal of the issue impossible, because you can never put anything right without first admitting you're in the wrong.

Before dinner each night the two leaders, Hopkins, and various other members of the president’s official family gathered for cocktails in the Red Room. Roosevelt sat by a tray of bottles and mixed the cocktails himself. This was a cherished part of the president’s daily routine, his “children’s hour,” as he sometimes called it, when he let the day’s tensions and stresses slip away. “He loved the ceremony of making the drinks,” said Churchill’s daughter Mary Soames; “it was rather like, ‘Look, I can do it.’ It was formidable. And you knew you were supposed to just hand him your glass, and not reach for anything else. It was a lovely performance.” Roosevelt did not take drink orders, but improvised new and eccentric concoctions, variations on the whiskey sour, Tom Collins, or old-fashioned. The drinks he identified as “martinis” were mixed with too much vermouth, and sometimes contaminated with foreign ingredients such as fruit juice or rum. Churchill, who preferred straight whiskey or brandy, accepted Roosevelt’s mysterious potions gracefully and usually drank them without complaint, though Alistair Cooke reported that the prime minister sometimes took them into the bathroom and poured them down the sink.

Eat either three regular-size meals a day or four or five smaller meals. Do not skip meals or go more than six waking hours without eating. 2. Eat liberally of combinations of fat and protein in the form of poultry, fish, shellfish, eggs and red meat, as well as of pure, natural fat in the form of butter, mayonnaise, olive oil, safflower, sunflower and other vegetable oils (preferably expeller-pressed or cold-pressed). 3. Eat no more than 20 grams a day of carbohydrate, most of which must come in the form of salad greens and other vegetables. You can eat approximately three cups-loosely packed-of salad, or two cups of salad plus one cup of other vegetables (see the list of acceptable vegetables on page 110). 4. Eat absolutely no fruit, bread, pasta, grains, starchy vegetables or dairy products other than cheese, cream or butter. Do not eat nuts or seeds in the first two weeks. Foods that combine protein and carbohydrates, such as chickpeas, kidney beans and other legumes, are not permitted at this time. 5. Eat nothing that is not on the acceptable foods list. And that means absolutely nothing! Your "just this one taste won't hurt" rationalization is the kiss of failure during this phase of Atkins. 6. Adjust the quantity you eat to suit your appetite, especially as it decreases. When hungry, eat the amount that makes you feel satisfied but not stuffed. When not hungry, eat a small controlled carbohydrate snack to accompany your nutritional supplements. 7. Don't assume any food is low in carbohydrate-instead read labels! Check the carb count (it's on every package) or use the carbohydrate gram counter in this book. 8. Eat out as often as you wish but be on guard for hidden carbs in gravies, sauces and dressings. Gravy is often made with flour or cornstarch, and sugar is sometimes an ingredient in salad dressing. 9. Avoid foods or drinks sweetened with aspartame. Instead, use sucralose or saccharin. Be sure to count each packet of any of these as 1 gram of carbs. 10. Avoid coffee, tea and soft drinks that contain caffeine. Excessive caffeine has been shown to cause low blood sugar, which can make you crave sugar. 11. Drink at least eight 8-ounce glasses of water each day to hydrate your body, avoid constipation and flush out the by-products of burning fat. 12. If you are constipated, mix a tablespoon or more of psyllium husks in a cup or more of water and drink daily. Or mix ground flaxseed into a shake or sprinkle wheat bran on a salad or vegetables.

JUMBO GINGERBREAD NUT MUFFINS Once you try these jumbo-size, nut- and oil-rich muffins, you will appreciate how filling they are. They are made with eggs, coconut oil, almonds, and other nuts and seeds, so they are also very healthy. You can also add a schmear of cream cheese or a bit of unsweetened fruit butter for extra flavor. To fill out a lunch, add a chunk of cheese, some fresh berries or sliced fruit, or an avocado. While walnuts and pumpkin seeds are called for in the recipe to add crunch, you can substitute your choice of nut or seed, such as pecans, pistachios, or sunflower seeds. A jumbo muffin pan is used in this recipe, but a smaller muffin pan can be substituted. If a smaller pan is used, reduce baking time by about 5 minutes, though always assess doneness by inserting a wooden pick into the center of a muffin and making sure it comes out clean. If you make the smaller size, pack 2 muffins for lunch. Makes 6 4 cups almond meal/flour 1 cup shredded unsweetened coconut ½ cup chopped walnuts ½ cup pumpkin seeds Sweetener equivalent to ¾ cup sugar 2 teaspoons ground cinnamon 1 tablespoon ground ginger 1 teaspoon ground nutmeg ½ teaspoon ground cloves 1 teaspoon sea salt 3 eggs ½ cup coconut oil, melted 1 teaspoon vanilla extract ½ cup water Preheat the oven to 350°F. Place paper liners in a 6-cup jumbo muffin pan or grease the cups with coconut or other oil. In a large bowl, combine the almond meal/flour, coconut, walnuts, pumpkin seeds, sweetener, cinnamon, ginger, nutmeg, cloves, and salt. Mix well. In a medium bowl, whisk the eggs. Stir in the coconut oil, vanilla, and water. Pour the egg mixture into the almond meal mixture and combine thoroughly. Divide the batter evenly among the muffin cups. Bake for 30 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Per serving (1 muffin): 893 calories, 25 g protein, 26 g carbohydrates, 82 g total fat, 30 g saturated fat, 12 g fiber, 333 mg sodium BRATWURST WITH BELL PEPPERS AND SAUERKRAUT Living in Milwaukee has turned me on to the flavors of German-style bratwurst, but any spicy sausage (such as Italian, chorizo, or andouille) will do just fine in this recipe. The quality of the brat or sausage makes the dish, so choose your favorite. The spices used in various sausages will vary, so I kept the spices and flavors of the sauerkraut mixture light. However, this makes the choice of bratwurst or sausage the crucial component of this dish. You can also add ground coriander, nutmeg, and

He's got a cat tied to the seat of the toilet and a bubble bath all set for someone to jump in. I excused myself for a second and went over to the kitchenette and popped a couple of Valiums. I was already loaded on junk but I could see this was going to be strictly from fruit. When I got back in the john he was already naked and in the tub frosted in bubbles . . . the poor cat was still chained to the john seat, yelping away. The guy laid his plan on me. He wants me to whip the cat dead after I first piss on him in his bubble bath, then when the cat has had it I'm to jerk off into his mouth while he's still in the tub. Out from under the bubbles he hands me a whip, a tiny cat size whip with leather fringes laced with broken ends of razors. ... I untied the cat, he tried to get up and stop me, I punched his chump face, he landed back on his ass in the tub and I gave him the whip across the chest . . . a nasty wound. . . . I grabbed his hair, opened his mouth and pissed in it . . . he spit it out, the piss mixing with the blood oozing from his lip from the punch and he let out a slow motion yell at the sting of urine dripping into the cuts on his chest. He sank under water to cool the burn, I rifled his wallet for sixty bucks, picked up the kitty and split.

Look at all the beautiful, delicate layers! It's a perfect mille-feuille! "Heh. I call it... ...Mushroom Mille-Feuille with Duxelles Filling. Eat up!" Incredible! The exciting flavors of multiple kinds of mushrooms meld together with the crispy, ultrathin layers of piecrust in a moist and magical harmony! "The main ingredient Rindo Kobayashi chose was shiitake mushrooms! She used olive oil to cook them into a confit, trapping and magnifying their natural umami flavor!" Wait... this tang! "Aah. Champignon mushrooms and shallots, sautéed to a golden brown in garlic and butter and then simmered to a paste in broth. Cracked nuts and heavy cream were blended in to make a Duxelles, which she then sandwiched between the Mille-Feuille layers. *Duxelles is a mushroom paste often used as a base for fillings or sauces.* A perfectly balanced tart note makes the salty savoriness of the confit stand out... ... while allowing the mellow sweetness of the shiitake to linger on the tongue! Though I can't put my finger on what this sour flavor is from. What is it?" "Ants.❤️ I extracted formic acid from ants and mixed it into my Duxelles!" "WAAAAH?!" Too much formic acid is poisonous, of course. But in small amounts it can be a wonderful culinary accent. It has no extraneous sweetness, just a sharp, invigoratingly tart tang. "Not only that, if you add it to a sweet base, it can create deeper, more nuanced flavors than the more commonly used citrus fruits.

Wasanbon sugar, honey and tofu. Together, they make a silky-smooth pastry crust that gently caresses the lips... while the fluffy, sticky white bean paste melts on the tongue. Its mellow and robust flavor wafting up to tickle the nose! And with every bite, the crisp tartness of apples pop like fireworks, glittering brightly and fading, only to sparkle once again. Its sweet deliciousness ripples from the mouth straight up to the brain... a super-heavyweight punch of moist, rich goodness!" "Yeeah!" "Ladies and gentlemen, all the judges have looks on their faces! What on earth could have created a flavor that rapturous?!" "The biggest secret to that flavor is right here, brushed on the underside of the pastry crust... apple butter!" "Apple butter?!" "Hmm..." It's as simple as its name- grated apple, lemon juice and sugar added into melted butter. The distinctive tang of fruit is melded together harmoniously with mellow butter, creating a spread that can add acidity, saltiness and rich body to a dish! "Yet making something like this is no mean feat! Two completely disparate ingredients must be not just mixed but perfectly emulsified together! It's a task akin to perfectly melding oil with water! Even pro chefs have difficulty bringing out the butter's smooth shine without accidentally letting it separate! Managing it all requires mastery of a very specific cooking technique!" "Yes, sir! I did use Monter au Beurre. It's a technique for finishing sauces... ... common in French cooking!

Eleanor’s Black Cake Recipe Quantities are approximate. Eleanor never did write them down. Ingredients: 12 ounces flour 4 ounces breadcrumbs 1 teaspoon baking powder ½ teaspoon baking soda 1 or ½ teaspoon salt 1 teaspoon mixed spice (cinnamon, nutmeg, cloves) 1 pound dark brown sugar (plus extra for the blacking) 2 teaspoons vanilla 1 pound butter (4 sticks), at room temperature 12 eggs 5 to 6 cups dried fruit (raisins, prunes, currants), soaked at least 4 months in white or dark rum and port to cover. If using, dates and maraschino cherries should only be added at mixing time. Instructions: Preheat the oven to 350°F. Add all the dry ingredients to a bowl and blend. In a separate bowl, rub together the sugar and butter, or use a mixer on low, until smooth and fluffy. Add vanilla. Add 1 egg, mix 1-1 ½ minutes, add 1 ⅓ ounces flour-breadcrumbs mixture. Repeat until all eggs and flour are gone. Mix in the blacking. Make the blacking by melting brown sugar in a saucepan over low heat until it is caramelized. You will need more than you think! Puree half the fruits in a blender. Combine and add to the batter. Grease two cake tins. Cut wax paper circles to line the bottoms of the tins. Pour in the batter until the tins are three-quarters full. To bake: Place the tins on the middle rack of the oven. Place a separate pan filled with tap water on the rack beneath. Bake for 1 to 2 hours, until the cake starts to pull away from the side of the pan and a knife inserted into the middle comes out dry. Depends on oven, tin size, and weather.

Piña Colada Cheesecake This tropical twist on my mother’s old-fashioned cheesecake was a hit at cruiser gatherings. For the crust 1 cup graham cracker crumbs 1⁄2 cup sweetened shredded coconut 1⁄3 cup melted butter For the filling 11⁄2 pounds cream cheese, softened 2⁄3 cup sugar 4 eggs 3 tablespoons dark rum 1 cup sour cream 3⁄4 cup cream of coconut (see Tips, below) 2⁄3 cup well-drained crushed pineapple (about 1 19-oz can) 1. Preheat oven to 350°F. 2. To make the crust, combine graham cracker crumbs and coconut with melted butter. Press into the bottom of a 10-inch springform pan. Bake for 10 minutes until lightly browned. Set aside to cool while you make the filling. 3. To make the filling, beat cream cheese and sugar until smooth. Add eggs one at a time, beating until blended. Mix in rum, sour cream, cream of coconut, and well-drained pineapple. 4. Spread evenly on prepared crust and bake about 50–60 minutes on middle rack of preheated oven, until edges are set and center moves just slightly when you shake the pan. 5. Run a knife around the inside of pan to loosen cheesecake. Allow cake to cool completely on a wire rack. Cover and refrigerate until well chilled or overnight. Remove from springform pan before serving. Serves 16 Tips • Garnish the cheesecake with slices of tropical fruit, such as fresh pineapple or mango. • Don’t confuse cream of coconut with coconut milk or coconut cream. Used to make drinks (such as piña coladas) and desserts, cream of coconut is thick, syrupy, heavily sweetened coconut milk. Coco Lopez is one popular brand.

The sparkles that came from the firecracker are coffee crumbles!" Originating in Ireland, Crumbles are a baked dessert generally consisting of fruits topped with a crumbly crust. The crumbly mix can be made with rolled oats, crushed almonds and even crushed coffee beans! "How refreshingly tart! I can taste a faint hint of grated tangerine zest. Its fruity flavor pairs exceedingly well with the mildly sweet, clean flavor of the cake. And the hidden piece of the puzzle that ties them both together... ... is this cream that's coating the outer layer of bark!" "Man, you catch on fast! That's right. That's another variation on the cream I used as a filling for the center of the cake. I used that dark cream and thinned it into a brown cream that would melt at room temperature." "Oho! How clever. The crumbles, while sweet and delicious, tend to have a very dry and, well... crumbly texture. Not so with this cake." The brown cream brought just the right amount of moisture to the crumbles... enough to prevent them from being dry but not so much that they lose their crispy crunch. Plus, it firmly ties the flavors of the crumbles and the cake itself into one harmonious whole! Now I see. "That must be the other reason why you chose not to use any dairy or added sugars in the cake! Either would have overwhelmed the coffee crumbles! But you wanted to emphasize their delicate flavors... the light flash and sparkle of their tartness and bitterness!" "Refreshing at first, with a full body... capped off with a flash of invigorating bitterness!" "This is a gem of a dish that will captivate everyone, young and old!

Apricot and chocolate muffins Muffins are a great way to introduce new fruits to your child’s diet. Once they have enjoyed apricots in a muffin, you can serve the ‘real thing’, saying it’s what they have for breakfast. Or you can put some fresh versions of the fruit on the same plate. Other fruits to try in muffins include blueberries and raspberries. A word of warning: the muffins don’t taste massively sweet so may seem a bit underwhelming to the adult palette. We tend to have them with a glass of milk-based, homemade fruit smoothie, spreading them with ricotta cheese to make them more substantial. 250g plain wholemeal flour 2 tsp baking powder 30g granulated fruit sugar 1 egg 30ml vegetable oil 150ml whole milk 180g ripe apricots, de-stoned and chopped 20g milk chocolate, cut into chips Put muffin cases into a muffin tray (this makes about 8–10 small muffins). Heat the oven to 180°C/gas 4. Put the flour and baking powder in a bowl and mix well. Next add the sugar and mix again. Make a ‘well’ in the middle of the mixture. Crack the egg into another bowl and add the oil and milk. Whisk well, then pour into the ‘well’ in the mixture in the other bowl. Stir it briskly and, once well mixed, stir in the apricot and the chocolate chips. Spoon equal amounts into the muffin cases and bake. Check after 25 minutes. If ready, a sharp knife will go in and out with no mixture attached. If you need another 5 minutes, return to the oven until done. Cool and serve. Makes 10 mini- or 4 regular-sized muffins. Great because:  The chocolate is only present in a tiny amount but is enough to make the muffins feel a bit special while the apricots provide a little fruit. If you have them with a milk-based smoothie and ricotta it means that you boost the protein content of the meal to make it more filling.

In consequence of the inevitably scattered and fragmentary nature of our thinking, which has been mentioned, and of the mixing together of the most heterogeneous representations thus brought about and inherent even in the noblest human mind, we really possess only *half a consciousness*. With this we grope about in the labyrinth of our life and in the obscurity of our investigations; bright moments illuminate our path like flashes of lighting. But what is to be expected generally from heads of which even the wisest is every night the playground of the strangest and most senseless dreams, and has to take up its meditations again on emerging from these dreams? Obviously a consciousness subject to such great limitations is little fitted to explore and fathom the riddle of the world; and to beings of a higher order, whose intellect did not have time as its form, and whose thinking therefore had true completeness and unity, such an endeavor would necessarily appear strange and pitiable. In fact, it is a wonder that we are not completely confused by the extremely heterogeneous mixture of fragments of representations and of ideas of every kind which are constantly crossing one another in our heads, but that we are always able to find our way again, and to adapt and adjust everything. Obviously there must exist a simple thread on which everything is arranged side by side: but what is this? Memory alone is not enough, since it has essential limitations of which I shall shortly speak; moreover, it is extremely imperfect and treacherous. The *logical ego*, or even the *transcendental synthetic unity of apperception*, are expressions and explanations that will not readily serve to make the matter comprehensible; on the contrary, it will occur to many that “Your wards are deftly wrought, but drive no bolts asunder.” Kant’s proposition: “The *I think* must accompany all our representations ,” is insufficient; for the “I” is an unknown quantity, in other words, it is itself a mystery and a secret. What gives unity and sequence to consciousness, since by pervading all the representations of consciousness, it is its substratum, its permanent supporter, cannot itself be conditioned by consciousness, and therefore cannot be a representation. On the contrary, it must be the *prius* of consciousness, and the root of the tree of which consciousness is the fruit. This, I say, is the *will*; it alone is unalterable and absolutely identical, and has brought forth consciousness for its own ends. It is therefore the will that gives unity and holds all its representations and ideas together, accompanying them, as it were, like a continuous ground-bass. Without it the intellect would have no more unity of consciousness than has a mirror, in which now one thing now another presents itself in succession, or at most only as much as a convex mirror has, whose rays converge at an imaginary point behind its surface. But it is *the will* alone that is permanent and unchangeable in consciousness. It is the will that holds all ideas and representations together as means to its ends, tinges them with the colour of its character, its mood, and its interest, commands the attention, and holds the thread of motives in its hand. The influence of these motives ultimately puts into action memory and the association of ideas. Fundamentally it is the will that is spoken of whenever “I” occurs in a judgement. Therefore, the will is the true and ultimate point of unity of consciousness, and the bond of all its functions and acts. It does not, however, itself belong to the intellect, but is only its root, origin, and controller.

According to his closest disciple who served him while patriarch, Fr Raphael Ava Mina, Kyrillos' diet was meager and austere. When he broke his fast around midday—having started the day with psalmody at three in the morning—it would inevitably be with a piece of bread (qorban) and dukkah. With much pleading, he could occasionally be convinced to add a few small spoons of beans. Often Kyrillos would be delayed by meetings and then he would have his breakfast only after three in the afternoon. For lunch, he would usually have some dried bread with a small number of cooked vegetables—but, Fr Raphael recalls, he would never actually eat the vegetables, but only dip his bread in their sauce. Before he slept, he would usually be satisfied with some fruit or bread at most. "I never saw him touch a piece of chicken or meat, or even have a sip of milk." That was during the non-fasting days. In fasting times, especially that of Lent and the Theotokos fast, even though he had been awake since the earliest hours of the morning, he would eat only once later in the evening. At one point during the fifty days of Resurrection, Kyrillos gave his regular cook a few days of leave, upon which Fr Raphael, who in his own words "did not know how to cook," thought to take care of the kitchen. Each evening he would lay out roasted chicken, a few small pieces of meat, rice, bread and cheese; only to find the chicken and meat untouched, with the bread and cheese eaten. Given the poor refrigeration of the day, each evening would see a new meal largely wasted. "I need to tell you something...I don't think he likes chicken," the disciple recalls telling the cook when he returned. Confused, the cook rebuked Fr Raphael, saying, "He would never eat it like that....You need to cut chicken so fine and mix it with the rice so that he cannot see it!" A man of sixty, physically large and athletic, and yet they had to trick him, lest he eat only bread and cumin.

A Mediterranean flatbread, the pita is baked at a high temperature so that puffy pockets form in the middle, which can then be stuffed with meat or beans. He did the same thing that Secretary Girl did with her turtle burger bun... ... picking something that would keep the meat juices from dripping out the bottom! Hmm. You used a handmade Tzatziki sauce to ameliorate the smelliness of the kebab meat and to create a mild base to make the spices stand out. And the burger patty... ... is kofta! A Middle Eastern meatloaf of ground beef and lamb mixed with onions and plentiful spices, its highly fragrant aroma hits the nose hard! Its scent and umami flavor are powerful enough to bring tears to the eyes!" W-what is going on here?! How could they eat all that greasy, heavy meat so quickly and easily?! "Here. Let me give you a lesson. Four things are required for a good burger. A bun, a patty, some kind of sauce and... ...pickles. The sharp smell and tart flavor of pickles is what highlights the meaty umami of the patty. Pickles are a hidden but key component of the best burgers! From what I could tell, you used ginger sticks as your pickle analogue... ... but that was a weak choice." "What?! Then what did you choose that's so much better?!" "The pickle type that I picked for my burger... ...is achaar." "Achaar?" "What kind of pickle is that?" ACHAAR South Asian in origin, achaar consists of fruits or vegetables pickled in mustard oil or brine, and then mixed with a variety of spices. Sometimes called Indian pickles, achaar is strongly tart and spicy. This is achaar I made with onions. The spicy scent of the mustard oil makes the meaty umami of the kofta patty really stands out. For the tartness, I used amchoor- also known as mango powder- a citrusy powder made from dried unripe mangoes. But that's just the base. I added lemon juice to bolster the citrusy flavor of the amchoor... ... and then some garlic, ginger and chili peppers to give it an aroma that tickles the nose. Cloves. Cumin seeds. Black pepper. Paprika. I even added a dab of honey to give it a hint of sweetness.

A rich, thick mix of chicken and beef bouillon! Ground beef and onions sautéed in butter until savory and tender, their umami-filled juices soaking into the rice! The creamy risotto melding into one with the soft, mildly sweet egg! "Mmm! It's practically a knockout punch!" "The clincher appears to be this sauce. Oyster sauce accented with a touch of honey, its mildly tart flavor is thick and heavy. Together with the curry risotto, it creates two different layers of flavor!" "I see! While Hayama's dish was a bomb going from no aroma to powerful aroma... ... this dish is instead an induced explosion! The differing fragrances from the inner risotto and the outer sauce come at you in waves, tempting you into that next bite!" But that's not all. How did he make the flavor this deep? The strong aroma and hint of bitterness means he used cumin and cardamom. The sting on the tongue comes from cloves. I can smell fragments of several spices, but those are all just surface things. Where is this full-bodied depth that ties it all together coming from?! Wait, it's... ... mango. "Mango chutney." "Chutney?! Is that all it took to give this dish such a deep flavor?!" CHUTNEY Also spelled "Chatney" or "Chatni," chutney is a South Asian condiment. Spices and herbs are mixed with mashed fruit or vegetables and then simmered into a paste. A wide variety of combinations are possible, resulting in chutneys that can be sweet, spicy or even minty. "I used my family's homemade mango chutney recipe! I mixed a dollop of this in with the rice when I steamed it. The mango acts as an axle, running through and connecting the disparate flavors of all the spices and giving a deeper, full-bodied flavor to the overall dish. In a way, it's practical, applied spice tech!"In India where it originated, chutneys are always served on the side as condiments. It's only in Japan that chutney is added directly into a curry." "Huh!" "Oh, wow." "It's unconventional to say the least, from the standpoint of original Indian curry. However, by using the chutney..." "... he massively improved the flavor and richness of the overall dish... ... without resorting to using an excess of oils or animal products!

As Japan recovered from the post-war depression, okonomiyaki became the cornerstone of Hiroshima's nascent restaurant culture. And with new variables- noodles, protein, fishy powders- added to the equation, it became an increasingly fungible concept. Half a century later it still defies easy description. Okonomi means "whatever you like," yaki means "grill," but smashed together they do little to paint a clear picture. Invariably, writers, cooks, and oko officials revert to analogies: some call it a cabbage crepe; others a savory pancake or an omelet. Guidebooks, unhelpfully, refer to it as Japanese pizza, though okonomiyaki looks and tastes nothing like pizza. Otafuku, for its part, does little to clarify the situation, comparing okonomiyaki in turn to Turkish pide, Indian chapati, and Mexican tacos. There are two overarching categories of okonomiyaki Hiroshima style, with a layer of noodles and a heavy cabbage presence, and Osaka or Kansai style, made with a base of eggs, flour, dashi, and grated nagaimo, sticky mountain yam. More than the ingredients themselves, the difference lies in the structure: whereas okonomiyaki in Hiroshima is carefully layered, a savory circle with five or six distinct layers, the ingredients in Osaka-style okonomiyaki are mixed together before cooking. The latter is so simple to cook that many restaurants let you do it yourself on table side teppans. Hiroshima-style okonomiyaki, on the other hand, is complicated enough that even the cooks who dedicate their lives to its construction still don't get it right most of the time. (Some people consider monjayaki, a runny mass of meat and vegetables popularized in Tokyo's Tsukishima district, to be part of the okonomiyaki family, but if so, it's no more than a distant cousin.) Otafuku entered the picture in 1938 as a rice vinegar manufacturer. Their original factory near Yokogawa Station burned down in the nuclear attack, but in 1946 they started making vinegar again. In 1950 Otafuku began production of Worcestershire sauce, but local cooks complained that it was too spicy and too thin, that it didn't cling to okonomiyaki, which was becoming the nutritional staple of Hiroshima life. So Otafuku used fruit- originally orange and peach, later Middle Eastern dates- to thicken and sweeten the sauce, and added the now-iconic Otafuku label with the six virtues that the chubby-cheeked lady of Otafuku, a traditional character from Japanese folklore, is supposed to represent, including a little nose for modesty, big ears for good listening, and a large forehead for wisdom.

ELEANOR OLSON’S OATMEAL COOKIES Preheat oven to 350 degrees F., rack in the middle position. 1 cup (2 sticks, 8 ounces, ½ pound) salted butter, softened 1 cup brown sugar (pack it down in the cup when you measure it) 1 cup white (granulated) sugar 2 eggs, beaten (just whip them up in a glass with a fork) 1 teaspoon vanilla extract 1 teaspoon salt 1 teaspoon baking soda 1 and ½ cups flour (pack it down in the cup when you measure it) 3 cups quick-cooking oatmeal (I used Quaker Quick 1-Minute) ½ cup chopped nuts (optional) (Eleanor used walnuts) ½ cup raisins or another small, fairly soft sweet treat (optional) Hannah’s 1st Note: The optional fruit or sweet treats are raisins, any dried fruit chopped into pieces, small bites of fruit like pineapple or apple, or small soft candies like M&M’s, Milk Duds, chocolate chips, butterscotch chips, or any other flavored chips. Lisa and I even used Sugar Babies once—they’re chocolate-covered caramel nuggets—and everyone was crazy about them. You can also use larger candies if you push one in the center of each cookie. Here, as in so many recipes, you are only limited by the selection your store has to offer and your own imagination. Hannah’s 2nd Note: These cookies are very quick and easy to make with an electric mixer. Of course you can also mix them by hand. Mix the softened butter, brown sugar, and white sugar in the bowl of an electric mixer. Beat on HIGH speed until they’re light and fluffy. Add the beaten eggs and mix them in on MEDIUM speed. Turn the mixer down to LOW speed and add the vanilla extract, the salt, and the baking soda. Mix well. Add the flour in half-cup increments, beating on MEDIUM speed after each addition. With the mixer on LOW speed, add the oatmeal. Then add the optional nuts, and/or the optional fruit or sweet treat. Scrape down the sides of the bowl, take the bowl out of the mixer, and give the cookie dough a final stir by hand. Let it sit, uncovered, on the counter while you prepare your cookie sheets. Spray your cookie sheets with Pam or another nonstick cooking spray. Alternatively, you can line them with parchment paper and spray that lightly with cooking spray. Get out a tablespoon from your silverware drawer. Wet it under the faucet so that the dough won’t stick to it, and scoop up a rounded Tablespoon of dough. Drop it in mounds on the cookie sheet, 12 mounds to a standard-size sheet. Bake Eleanor Olson’s Oatmeal Cookies at 350 degrees F. for 9 to 11 minutes, or until they’re nice and golden on top. (Mine took 10 minutes.) Yield: Approximately 3 dozen chewy, satisfying oatmeal cookies.

And, even more important for our purposes, these facts are sturdy enough that we can build a sensible diet upon them. Here they are: FACT 1. Populations that eat a so-called Western diet—generally defined as a diet consisting of lots of processed foods and meat, lots of added fat and sugar, lots of refined grains, lots of everything except vegetables, fruits, and whole grains—invariably suffer from high rates of the so-called Western diseases: obesity, type 2 diabetes, cardiovascular disease, and cancer. Virtually all of the obesity and type 2 diabetes, 80 percent of the cardiovascular disease, and more than a third of all cancers can be linked to this diet. Four of the top ten killers in America are chronic diseases linked to this diet. The arguments in nutritional science are not about this well-established link; rather, they are all about identifying the culprit nutrient in the Western diet that might be responsible for chronic diseases. Is it the saturated fat or the refined carbohydrates or the lack of fiber or the transfats or omega-6 fatty acids—or what? The point is that, as eaters (if not as scientists), we know all we need to know to act: This diet, for whatever reason, is the problem. FACT 2. Populations eating a remarkably wide range of traditional diets generally don’t suffer from these chronic diseases. These diets run the gamut from ones very high in fat (the Inuit in Greenland subsist largely on seal blubber) to ones high in carbohydrate (Central American Indians subsist largely on maize and beans) to ones very high in protein (Masai tribesmen in Africa subsist chiefly on cattle blood, meat, and milk), to cite three rather extreme examples. But much the same holds true for more mixed traditional diets. What this suggests is that there is no single ideal human diet but that the human omnivore is exquisitely adapted to a wide range of different foods and a variety of different diets. Except, that is, for one: the relatively new (in evolutionary terms) Western diet that most of us now are eating. What an extraordinary achievement for a civilization: to have developed the one diet that reliably makes its people sick! (While it is true that we generally live longer than people used to, or than people in some traditional cultures do, most of our added years owe to gains in infant mortality and child health, not diet.) There is actually a third, very hopeful fact that flows from these two: People who get off the Western diet see dramatic improvements in their health. We have good research to suggest that the effects of the Western diet can be rolled back, and relatively quickly.

There is no fault that can’t be corrected [in natural wine] with one powder or another; no feature that can’t be engineered from a bottle, box, or bag. Wine too tannic? Fine it with Ovo-Pure (powdered egg whites), isinglass (granulate from fish bladders), gelatin (often derived from cow bones and pigskins), or if it’s a white, strip out pesky proteins that cause haziness with Puri-Bent (bentonite clay, the ingredient in kitty litter). Not tannic enough? Replace $1,000 barrels with a bag of oak chips (small wood nuggets toasted for flavor), “tank planks” (long oak staves), oak dust (what it sounds like), or a few drops of liquid oak tannin (pick between “mocha” and “vanilla”). Or simulate the texture of barrel-aged wines with powdered tannin, then double what you charge. (““Typically, the $8 to $12 bottle can be brought up to $15 to $20 per bottle because it gives you more of a barrel quality. . . . You’re dressing it up,” a sales rep explained.) Wine too thin? Build fullness in the mouth with gum arabic (an ingredient also found in frosting and watercolor paint). Too frothy? Add a few drops of antifoaming agent (food-grade silicone oil). Cut acidity with potassium carbonate (a white salt) or calcium carbonate (chalk). Crank it up again with a bag of tartaric acid (aka cream of tartar). Increase alcohol by mixing the pressed grape must with sugary grape concentrate, or just add sugar. Decrease alcohol with ConeTech’s spinning cone, or Vinovation’s reverse-osmosis machine, or water. Fake an aged Bordeaux with Lesaffre’s yeast and yeast derivative. Boost “fresh butter” and “honey” aromas by ordering the CY3079 designer yeast from a catalog, or go for “cherry-cola” with the Rhône 2226. Or just ask the “Yeast Whisperer,” a man with thick sideburns at the Lallemand stand, for the best yeast to meet your “stylistic goals.” (For a Sauvignon Blanc with citrus aromas, use the Uvaferm SVG. For pear and melon, do Lalvin Ba11. For passion fruit, add Vitilevure Elixir.) Kill off microbes with Velcorin (just be careful, because it’s toxic). And preserve the whole thing with sulfur dioxide. When it’s all over, if you still don’t like the wine, just add a few drops of Mega Purple—thick grape-juice concentrate that’s been called a “magical potion.” It can plump up a wine, make it sweeter on the finish, add richer color, cover up greenness, mask the horsey stink of Brett, and make fruit flavors pop. No one will admit to using it, but it ends up in an estimated 25 million bottles of red each year. “Virtually everyone is using it,” the president of a Monterey County winery confided to Wines and Vines magazine. “In just about every wine up to $20 a bottle anyway, but maybe not as much over that.

But depression wasn’t the word. This was a plunge encompassing sorrow and revulsion far beyond the personal: a sick, drenching nausea at all humanity and human endeavor from the dawn of time. The writhing loathsomeness of the biological order. Old age, sickness, death. No escape for anyone. Even the beautiful ones were like soft fruit about to spoil. And yet somehow people still kept fucking and breeding and popping out new fodder for the grave, producing more and more new beings to suffer like this was some kind of redemptive, or good, or even somehow morally admirable thing: dragging more innocent creatures into the lose-lose game. Squirming babies and plodding, complacent, hormone-drugged moms. Oh, isn’t he cute? Awww. Kids shouting and skidding in the playground with no idea what future Hells awaited them: boring jobs and ruinous mortgages and bad marriages and hair loss and hip replacements and lonely cups of coffee in an empty house and a colostomy bag at the hospital. Most people seemed satisfied with the thin decorative glaze and the artful stage lighting that, sometimes, made the bedrock atrocity of the human predicament look somewhat more mysterious or less abhorrent. People gambled and golfed and planted gardens and traded stocks and had sex and bought new cars and practiced yoga and worked and prayed and redecorated their homes and got worked up over the news and fussed over their children and gossiped about their neighbors and pored over restaurant reviews and founded charitable organizations and supported political candidates and attended the U.S. Open and dined and travelled and distracted themselves with all kinds of gadgets and devices, flooding themselves incessantly with information and texts and communication and entertainment from every direction to try to make themselves forget it: where we were, what we were. But in a strong light there was no good spin you could put on it. It was rotten top to bottom. Putting your time in at the office; dutifully spawning your two point five; smiling politely at your retirement party; then chewing on your bedsheet and choking on your canned peaches at the nursing home. It was better never to have been born—never to have wanted anything, never to have hoped for anything. And all this mental thrashing and tossing was mixed up with recurring images, or half-dreams, of Popchik lying weak and thin on one side with his ribs going up and down—I’d forgotten him somewhere, left him alone and forgotten to feed him, he was dying—over and over, even when he was in the room with me, head-snaps where I started up guiltily, where is Popchik; and this in turn was mixed up with head-snapping flashes of the bundled pillowcase, locked away in its steel coffin.

STRAWBERRY SHORTBREAD BAR COOKIES Preheat oven to 350 degrees F., rack in the middle position.   Hannah’s 1st Note: These are really easy and fast to make. Almost everyone loves them, including Baby Bethie, and they’re not even chocolate! 3 cups all purpose flour (pack it down in the cup when you measure it) ¾ cup powdered (confectioner’s) sugar (don’t sift un- less it’s got big lumps) 1 and ½ cups salted butter, softened (3 sticks, 12 ounces, ¾ pound) 1 can (21 ounces) strawberry pie filling (I used Comstock)*** *** - If you can’t find strawberry pie filling, you can use another berry filling, like raspberry, or blueberry. You can also use pie fillings of larger fruits like peach, apple, or whatever. If you do that, cut the fruit pieces into smaller pieces so that each bar cookie will have some. I just put my apple or peach pie filling in the food processor with the steel blade and zoop it up just short of being pureed. I’m not sure about using lemon pie filling. I haven’t tried that yet. FIRST STEP: Mix the flour and the powdered sugar together in a medium-sized bowl. Cut in the softened butter with a two knives or a pastry cutter until the resulting mixture resembles bread crumbs or coarse corn meal. (You can also do this in a food processor using cold butter cut into chunks that you layer between the powdered sugar and flour mixture and process with the steel blade, using an on-and-off pulsing motion.) Spread HALF of this mixture (approximately 3 cups will be fine) into a greased (or sprayed with Pam or another nonstick cooking spray) 9-inch by 13-inch pan. (That’s a standard size rectangular cake pan.) Bake at 350 degrees F. for 12 to 15 minutes, or until the edges are just beginning to turn golden brown. Remove the pan to a wire rack or a cold burner on the stove, but DON’T TURN OFF THE OVEN! Let the crust cool for 5 minutes. SECOND STEP: Spread the pie filling over the top of the crust you just baked. Sprinkle the crust with the other half of the crust mixture you saved. Try to do this as evenly as possible. Don’t worry about little gaps in the topping. It will spread out and fill in a bit as it bakes. Gently press the top crust down with the flat blade of a metal spatula. Bake the cookie bars at 350 degrees F. for another 30 to 35 minutes, or until the top is lightly golden. Turn off the oven and remove the pan to a wire rack or a cold burner to cool completely. When the bars are completely cool, cover the pan with foil and refrigerate them until you’re ready to cut them. (Chilling them makes them easier to cut.) When you’re ready to serve them, cut the Strawberry Shortbread Bar Cookies into brownie-sized pieces, arrange them on a pretty platter, and if you like, sprinkle the top with extra powdered sugar.

Desire is… " Desire is the glow of bathing lunatics. Starlight is the liquid used to power a whispering machine. Humming is the music of a forest moving in unison with your eyes. * A slip of the tongue and the hummingbird’s empty throne make the acquaintance of the word frenzy, which in turn adopts the phrase: “I am closest to you when we are furthest apart,” and together they follow the anxious doorway that leads far out of the city, where travelers always meet, alone and abandoned with only their mysteries to guide them… and when the sun bleeds out of the dampness of the earth, like pale limbs entwined and exhausted, they all pause in their own fashion to reflect not upon themselves but on the white wolves in the garden shivering like mist, in the mirror hiding your face. * The nature of movement is an image lost between the objects of an eclipse fervently scratched into the face of a sleeping woman when she approaches the liquid state of a circle, wandering aimlessly in search of lucidity and those moments of inarticulate suspicion… when the riddle is only half solved and the alphabet is still adding letters according to the human motors that have not yet arrived, as a species, scintillating in the grass, burning time. Not far from your name there is always a question mark, followed by silent paws… * It is not without the mask of the Enchanter’s dance of unreason, that joy follows the torment of seductive shapes, and sudden appearances in the whisper of long corridors. Tribal veils rising out of fingerprints on invisible entrances in the middle of the landscape, assume the form of her shoulders and the intimacy of her bones making dust, taking flight. * The axis of revolt and the nobility of a springtime stripped of its flowers, expertly balanced with a murmur of the heart on the anvil of chance. Your voice arcing between the two points of day and night, where the oracle of water spinning rapidly above, that is your city of numerology, mixes with the flux of a long voyage more stone-like and absurdly graceful then either milkweed or deadly nightshade, when it acclimatizes the elements of transparency in the host of purity. * The dream birds of a lost language are growing underground in the bed of sorcery. It is all revealed in the arms of your obsession, Arachne, (crawling to kiss) pale Ariadne, (kneeling to feed) in a pool of light that exceeds the dimensions of the loveliest crime. She turns into your evidence, gaining speed and recognition, becoming a brightness never solved, and a clarity that makes crystals. * The early morning hours share their nakedness with those who bare fruit and corset fireflies in long slender bath-like caresses. “Your serum, Sir Moor’s Head, follows the grand figures of the sea, ignites them, throws them like vessels out of fire, raising the sand upwards into oddly repetitive enchantments. Drown me in flight, daughter of wonder…

TREASURE CHEST COOKIES (Lisa’s Aunt Nancy’s Babysitter’s Cookies) Preheat oven to 350 degrees F., rack in the middle position. The Cookie Dough: ½ cup (1 stick, 4 ounces, ¼ pound) salted butter, room temperature ¾ cup powdered sugar (plus 1 and ½ cups more for rolling the cookies in and making the glaze) ¼ teaspoon salt 2 tablespoons milk (that’s cup) 1 teaspoon vanilla extract 1 and ½ cups all-purpose flour (pack it down when you measure it) The “Treasure”: Well-drained Maraschino cherries, chunks of well-drained canned pineapple, small pieces of chocolate, a walnut or pecan half, ¼ teaspoon of any fruit jam, or any small soft candy or treat that will fit inside your cookie dough balls. The Topping: 1 cup powdered (confectioners) sugar To make the cookie dough: Mix the softened butter and ¾ cup powdered sugar together in a medium-sized mixing bowl. Beat them until the mixture is light and fluffy. Add the salt and mix it in. Add the milk and the vanilla extract. Beat until they’re thoroughly blended. Add the flour in half-cup increments, mixing well after each addition. Divide the dough into 4 equal quarters. (You don’t have to weigh it or measure it, or anything like that. It’s not that critical.) Roll each quarter into a log shape and then cut each log into 6 even pieces. (The easy way to do this is to cut it in half first and then cut each half into thirds.) Roll the pieces into balls about the size of a walnut with its shell on, or a little larger. Flatten each ball with your impeccably clean hands. Wrap the dough around a “treasure” of your choice. If you use jam, don’t use over a quarter-teaspoon as it will leak out if there’s too much jam inside the dough ball. Pat the resulting “package” into a ball shape and place it on an ungreased cookie sheet, 12 balls to a standard-size sheet. Push the dough balls down just slightly so they don’t roll off on their way to your oven. Hannah’s 1st Note: I use baking sheets with sides and line them with parchment paper when I bake these with jam. If part of the jam leaks out, the parchment paper contains it and I don’t have sticky jam on my baking sheets or in the bottom of my oven. Bake the Treasure Chest Cookies at 350° F. for approximately 18 minutes, or until the bottom edge is just beginning to brown when you raise it with a spatula. Remove the cookies from the oven and allow them to cool on the sheets for about 5 minutes. Place ½ cup of powdered sugar in a small bowl. Place wax paper or parchment paper under the wire racks. Roll the still-warm cookies in the powdered sugar. The sugar will stick to the warm cookies. Coat them evenly and then return them to the wire racks to cool completely. (You’ll notice that the powdered sugar will “soak” into the warm cookie balls. That’s okay. You’re going to roll them in powdered sugar again for a final coat when they’re cool.) When the cookies are completely cool, place another ½ cup powdered sugar in your bowl. Roll the cooled cookies in the powdered sugar again. Then transfer them to a cookie jar or another container and store them in a cool, dry place. Hannah’s 2nd Note: I tried putting a couple of miniature marshmallows or half of a regular-size marshmallow in the center of my cookies for the “treasure”. It didn’t work. The marshmallows in the center completely melted away. Lisa’s Note: I’m going to try my Treasure Chest Cookies with a roll of Rollo’s next time I make them. Herb just adores those chocolate covered soft caramels. He wants me to try the miniature Reese’s Pieces, too. Yield: 2 dozen delicious cookies that both kids and adults will love to eat.

These are good." Rico popped an extra piece in his mouth. "As good as the ones they sold at your fiera livre?" As soon as she said it, they both froze. This was all on camera. At least she wasn't holding a knife. "No." Rico smiled at the camera. "Better." The skip of joy in her heart brought with it a shadow of fear, but she ignored it and grabbed square black platters and started to plate the bright white pancakes in delicate quarter folds to form a clover. She handed spoons to Rico and he poured doce de leite into them and placed them next to the pancakes. They were done a good two minutes before the rest of contestants, but they would still have to act like they were rushing at the end because it made for better television. "It looks a little plain," Rico said, taking in everyone else's workstations, where everything from empanadas to elephant ears and patajones (Danny, naturally) were being tossed up. "Should I cut up some strawberries? It could use some fruit, and maybe whipped cream?" He was right. It needed something. Plain would definitely get them hammered by the judges. But not strawberries and whipped cream. Not anything so predictable. Ashna raced to the pantry, picked up a mango, and tossed it at Rico. Then without waiting to see if he would catch it, she turned to grab some saffron and ran back to their station. "Can you dice the mango?" Before the question was even out of her mouth, he was slicing. DJ called out the one-minute warning. Ashna pinched out a fat clump of saffron into a metal spoon, mixed in a few drops of milk, and held it over the fire. The saffron dissolved into the milk, turning it orange, and despite the smells from all the workstations, the aroma of saffron permeated the air. DJ started to count down the last ten seconds. Ashna drizzled the saffron milk onto the four spoons of doce de leite just as Rico arranged the mango at the center of each plate.

Livery and blankets were cleaned, perfumed, aired, brushed, shaken and draped. Sugar, honey, almonds, fruits and sweetened bread were pounded, mixed, shaped, baked, and sliced.

SAFFRON SUMMER COMPOTE Compote de Pêches aux Safran A few threads of saffron add depth--- maybe even a little fancy-pants--- to this summer compote. I make mine with a mix of white and yellow peaches and juicy nectarines, whatever I have on hand. Top your morning yogurt, layer in a parfait, or serve with a slice of pound cake and a dollop of crème fraîche. When I get my canning act together, this is what I'm going to make, jars and jars of golden days to last me through the chill of winter. 2 pounds of slightly overripe fruit (a mix of peaches, nectarines, and apricots) 1 tablespoon of raw sugar 2 good pinches of saffron Cut the fruit into 1-inch cubes. I don't especially feel the need to peel. In a heavy-bottomed saucepan, combine the fruit and sugar. Bring to a boil, stir in the saffron, and let simmer over low heat until thickened and slightly reduced; mine took about 40 minutes. Serve warm or cold. Serves 6-8

What you need: · 1/2 loaf of cinnamon bread · 6 eggs · 1 cup milk · 1 tbsp brown sugar · 1 tsp vanilla What to do: Spray your slow cooker with non-stick cooking spray. In a large mixing bowl, whisk together the eggs, milk, brown sugar, and vanilla. Dip each slice of bread into the egg mixture and then place it in your slow cooker. Pour any remaining egg mixture on top of the bread in the slow cooker. Cook on low 6-8 hours. Serve with fresh fruit, whipped cream, or syrup.

There was Le Petits Mitrons, a cute little pink pâtisserie in Montmartre that specialized in tarts: chocolate-walnut, chocolate-pear, apple-pear, straight-up chocolate, straight-up apple, apricot, peach, rhubarb, fig, fruits-rouges, strawberry-cream, mixed fruit, and on and on.

Minnie’s Amazing Fruit Cake Serves 12 Juice of half an orange (about 2 tablespoons) Zest of 1 orange 2 tablespoons brandy (optional) 2¼ cups mixed dried fruit (combination of raisins, currants, and maraschino cherries—any dried fruit you like!) 1½ sticks unsalted butter, softened ½ stick (4 tablespoons) margarine, softened 1 cup packed light brown sugar 4 large free-range eggs, room temperature 1 cup self-rising flour ½ cup ground almonds 1 teaspoon cinnamon 1 teaspoon pumpkin pie spice 1 cup chopped almonds (optional) Combine the orange juice, orange zest, and brandy, if using, in a mixing bowl. Add the dried fruit, cover the bowl, and soak overnight. Line the bottom of a deep 8-inch round cake pan with parchment paper, cut to fit, and lightly butter the bottom of the paper to make it stick, then butter and flour the sides of the cake pan. Preheat the oven to 320F (160C). In a large bowl, beat the butter, margarine, and sugar with an electric mixer at high speed until light and fluffy. Add the eggs one at time and beat after each addition until well combined. Sift together the flour, ground almonds, cinnamon, and pumpkin pie spice. Add the flour mixture to the bowl and fold in until just combined. Add the soaked fruit and chopped almonds, if you are including them. Pour the mixture into the prepared cake pan. Bake for 1 hour and 15 minutes, and test with a toothpick or skewer. When it comes out clean, the cake is done. If not, return to the oven for 10 minutes and repeat. You may need to bake for up to 1 hour and 45 minutes, depending on your oven. If the top starts to burn before the middle is done, loosely cover the cake pan with foil. Enjoy the cake with family or friends, sharing your dreams and ambitions for the year ahead. Where would you like to be eating fruit cake this time next year?

The classification system is now called the NOVA system, and it divides food into four groups.1 The first is ‘unprocessed or minimally processed foods’ – foods found in nature like meat, fruit and vegetables, but also things like flour and pasta. Group 2 is ‘processed culinary ingredients’, including oils,‡ lard, butter, sugar, salt, vinegar, honey, starches – traditional foods that might well be prepared using industrial technologies. They’re not things we can survive on, because they tend to be nutrient-poor and energy-dense. But mix them with stuff from the first group, and you’ve got the basis of some delicious food. Group 3 is ‘processed food’, ready-made mixtures of groups 1 and 2, processed mainly for preservation: think tins of beans, salted nuts, smoked meat, canned fish, chunks of fruit in syrup and proper freshly made bread. And then we come to Group 4, ‘ultra-processed foods’. It’s long, perhaps the longest definition I’d ever read of a scientific category: ‘Formulations of ingredients, mostly of exclusive industrial use, made by a series of industrial processes, many requiring sophisticated equipment and technology.

The Sun Also Rises takes place mostly in Paris and a little in Spain. Tons of wine, Pernod, villagers' wine... but the food is spare like the writing: a suckling pig, a roasted chicken, shrimp, bread and olive oil. Simple food, uncomplicated tastes." I chewed my lip. "That's it. Let's stay with simple food. Hemingway loved Spain, so let's drift toward those flavors, but no spice. And we can make them mix and match like tapas. Tyler will have flexibility." It felt good to collaborate with Jane. We listed fruits and vegetables that we could blend into smoothies. We then listed different flours to give the meals more taste, texture, and nutrients, like the coconut and almond flours I'd used for Jane's potpies and Peter's cake. We decided to alter the egg dishes and quiches that I'd been making for her into cleaner, simpler hashes and scrambles. We developed vegetable dishes----poached, roasted, fresh and lightly seasoned.

FOOD Adobo (uh-doh-boh)---Considered the Philippines's national dish, it's any food cooked with soy sauce, vinegar, garlic, and black peppercorns (though there are many regional and personal variations) Arroz caldo (ah-rohs cahl-doh)---A soothing rice porridge containing chicken, ginger, and green onions Halo-halo (hah-loh hah-loh)---Probably the Philippines's national dessert, this dish consists of shaved ice layered with sweet beans and preserved fruits, topped with evaporated milk and often a slice of leche flan (crème caramel) and ube halaya or ube ice cream. The name means "mix-mix" because it's a mix of many different things and you usually mix it all together to eat it. Lumpia (loom-pyah)---Filipino spring rolls (many variations) Matamis na bao (mah-tah-mees nah bah-oh)---Coconut jam (also known as "minatamis na bao") Pandesal (pahn deh sahl)---Lightly sweetened Filipino rolls topped with breadcrumbs (also written as "pan de sal") Patis (pah-tees)---Fish sauce Salabat (sah-lah-baht)---Filipino ginger tea Sinigang (sih-ni-gahng)---A light, tangy soup filled with vegetables such as long beans, tomatoes, onions, leafy greens, and taro, plus a protein such as pork or seafood Turon (tuh-rohn)---Sweet banana and jackfruit spring rolls, fried and rolled in caramelized sugar Ube (oo-beh)---Purple yam

Large fountain glasses arrived at our table, layered with sweet beans, caramelized saba bananas, jackfruit, palm fruit, nata de coco, and strips of macapuno topped with shaved ice, evaporated milk, a slice of leche flan, a healthy scoop of ube halaya, and a scattering of pinipig, the toasted glutinous rice adding a nice bit of crunch. This frosty rainbow confection raised my spirits every time I saw it, and both Sana and I pulled out our phones to take pictures of the dish. She laughed. "This is almost too pretty to eat, so I wanted to document its loveliness before digging in." "This is for the restaurant's social media pages. My grandmother only prepares this dish in the summer, so I need to remind our customers to come while it lasts." "How do we go about this?" Rob asked, looking at his rapidly melting treat in trepidation. "Up to you. You can mix everything together like the name says so that you get a bit of everything in each bite. Or you can tackle it layer by layer. I'm a mixing girl, but you better figure it out fast or you're going to be eating dessert soup." We all dug in, each snowy bite punishing my teeth making me shiver in delight. I loved the interplay of textures---the firmness of the beans versus the softness of the banana and jackfruit mingling with the chewiness of the palm fruit, nata de coco, and macapuno. The fluffy texture of the shaved ice soaked through with evaporated milk, with the silky smoothness of the leche flan matched against the creaminess of the ube halaya and crispiness of the pinipig. A texture eater's (and sweet tooth's) paradise. "This is so strange," Valerie said. "I never would've thought of putting all these things together, especially not in a dessert. But it works. I mean, I don't love the beans, but they're certainly interesting. And what are these yellow strips?" "Jackfruit. When ripe, they're yellow and very sweet and fragrant, so they make a nice addition to lots of Filipino desserts. They were also in the turon I brought to the meeting earlier. Unripe jackfruit is green and used in vegetarian recipes, usually.

Several weeks before he left Peking, Meyer visited a small village and noticed, in a house's doorway, a small bush with fruit as yellow as a fresh egg yolk. Meyer ignored a man who told him the plant was ornamental, its fruit not typically eaten but prized for its year-round production. The fruit looked like a mix between a mandarin and a citron (which later genetic testing would confirm). It was a lemon, but smaller and rounder---its flavor surprised him as both sweeter than a citron and tarter than an orange. And its price, twenty cents per fruit or ten dollars per tree, suggested that people with an abundance of other citrus valued it greatly. Meyer had little room in his baggage, but he used his double-edged bowie knife to take a cutting where the branches formed a V, the choice spot to secure its genetic material. That cutting made the voyage to Washington, and then the trip to an experiment station in Chico, California, where it propped up a new lemon industry grateful to receive a sweeter variety. The lemon became known as the Meyer lemon, and from it came lemon tarts, lemon pies, and millions of glasses of lemonade.

Cook had seen an avocado before, but not like this---so smooth, so green. The fruit took an express route to the greenhouse, where workers propagated the seeds, first in soil, and then suspended slightly in water. Fairchild had included written instructions that only mature trees would fruit, after several years, not months. He advised that as soon as the seedlings grew reasonable roots, they should be shipped to experiment stations in California to be shared with farmers interested in experimental crops. Cook complied, and then mostly forgot about the avocado. In California, that single shipment helped build an industry. Other avocados turned up as well, from travelers or tourists who packed the oversized seeds as souvenirs. There were one-off stories that avocados had been spotted in America before, in Hollywood in 1886 or near Miami in 1894. But none were as sturdy as Fairchild's Chilean variety, prized for its versatility, color, and flavor---résumé of strong pedigree. Fairchild's avocado would turn out to be a mix of a Guatemalan avocado and a Mexican avocado and to have been only a short-term tenant in Chilean soil before Fairchild picked it up. But as with most popular fruits, the true geographic origin faded into irrelevance. Farmers and early geneticists dissected this sample and ones that came after it to create newer cultivars attuned to more specialized climates or tastes. This work yielded a twentieth-century variety called Fuerte, Spanish for "strong," growable in the coldest conditions ever tested on an avocado. It fell from favor after proving unable to ship even modest distances without bruising.

I assembled the breakfast while Sam set up the coffee urns. I arranged one platter beautifully, with peach rolls, apple cider doughnuts, mixed fruit turnovers, and healthy slices of cinnamon streusel coffee cake. On the other, breakfast burritos---Eddie's favorite---mini spinach and crab quiches, and bagels with smoked salmon, cream cheese, and chives.

Ask your lover what flavor of topping is preferred; there are endless possibilities. Peach and fresh ginger. Mixed berry. Apple, cinnamon, clove. Cardamom and pear. Lemon plum.

What was even more mysterious about the whole thing was that nobody really knew how it worked. All they did know was that if they mixed the fruit of a tree that had grown in Hatahi since ancient times with the dyeing agent, the colors would easily set on the clothing permanently.

To get back into the creative groove, I need to be relaxed enough to allow my mind to drift, with no thought of deadlines or other obligations. Of course, creativity usually needs something else, too, to flourish, and that something is what I call creative hunger. For me, it’s the name for what happens when creativity is mixed with profound inspiration. If you aren’t filled with creative hunger, then it’s all too easy to put things off, rationalize that a project is too difficult to tackle, or decide that you would be just as content watching TV instead. Ambitious young people generally start off with a great deal of creative hunger, but as they age and experience tastes of success here and there, the drive has a way of dissipating. After you’ve got a hit under your belt, it’s tempting to simply keep enjoying the fruits of the labor you’ve already harvested. If you want to stay at the top of your game, though, it’s imperative that you stay hungry.

Papaya-Banana Muffins This recipe is a solution to the problem of too much ripe tropical fruit. These muffins have lovely color and flavor, and are nice and moist. 12⁄3 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1⁄4 teaspoon freshly grated nutmeg 1 egg 1⁄3 cup oil 3⁄4 cup sugar 1 cup mashed ripe papaya 1⁄2 cup mashed ripe banana (1 large banana) 1⁄4 cup chopped walnuts (optional) 1. Preheat oven to 375°F and grease a medium-sized muffin pan or line it with muffin papers. 2. Combine dry ingredients and set aside. 3. Beat egg with oil, sugar, and mashed papaya and banana in a large bowl. 4. Mix in dry ingredients and walnuts (if using). Scoop mixture into prepared muffin pan. Bake in preheated oven for 18–23 minutes, until toothpick inserted in the middle of a muffin comes out clean. Makes 1 dozen Tips • If the papaya is quite ripe, it will yield a lot of liquid when mashed. Drain off this excess liquid before adding the fruit. • You can make the muffins entirely with papaya if you like; just increase the quantity to 11⁄2 cups. The muffins will have a slightly moister texture and a flatter top.

My Plate food guide recommends that four servings of fruits should be eaten each day. Fruits may be used to accompany an entrée, as a dessert, snack, or when mixed with other ingredients, as a salad.Δ

JULEKAKE Julekake means Yule Cake or Christmas Cake. Every Scandinavian family has their favorite version, usually baked by Mor Mor (Grandmother), who is always present, even if she’s passed on. This cake should never be prepared alone. Stand beside someone you love as you cut the citron into chunks and blend it with the flour, cardamom, fruits, butter, eggs, yeast and sugar. The scent of cardamom will fill you with nostalgia as the aroma of baking fills the house. Moist and tender, topped with gjetost (Scandinavian goat cheese) and a pat of butter, this is the holiday treat we wait all year for. Turn on the oven for 10 minutes at 150 degrees F, then shut it off but keep the door closed. This is where you’ll set the dough to rise. Use a big wide mixing bowl to blend together: 5 cups white flour 1 tablespoon cardamom 2 cups candied fruit and citron 11/2 cups raisins In a pan, blend: 2 cups milk, scalded (can be done on the stove or in the microwave) 1 cup sugar, dissolved in the scalded milk 1 cup butter, melted in the scalded milk Cool to lukewarm. Combine a little of the milk with: 1 packet active dry yeast When dissolved, add it to the rest of the milk mixture. Then add everything to the flour mixture to make a soft dough. Add enough flour to create a pliable dough that doesn’t stick to the sides of the bowl. Turn it out onto a lightly floured surface and knead further. Place in a buttered bowl and turn it over once, so the oiled side is up. Place a dish towel over the top, and set the bowl in the warm oven for a half hour to 45 minutes. Punch down and knead again. This time, separate the dough into two loaves or rounds. Cover with a dish towel again, and let it rise once more for a half hour to 45 minutes. Once risen, bake in a 400 degree oven for 30-40 minutes. Place a piece of foil over the tops after about 25 minutes if it gets too dark. Source: Adapted from Christmas Customs Around the World by Herbert H. Wernecke (1959)

Basic Formula for Delicious Candy or Cake Dough 1 cup any nuts 1 cup any dried fruits 1 tablespoon oil to make it stick together Spices (optional) Mix in a food processor. Roll candies or use as crust layers for the cake. Yield: 2 cups of delicious dough

grains and dairy were not helpful, either. What Jonathan needed most were the true brain foods: wild blueberries and other berries, apples, dates, grapes, and any other fruit that Jonathan enjoyed. Vegetables and leafy greens such as kale were also important. For supplementation, we focused on a high dose of spirulina (mixed with coconut water for glucose and palatability) coupled with two servings of cilantro daily.

Four cups of wine were to be offered, each with its own blessing. Scripture scholar Brant Pitre tells us in Jesus and the Jewish Roots of the Eucharist that the first cup involved wine mixed with a little water and would be offered with the blessing, “Blessed are you, O Lord, our God, King of the universe, who creates the fruit of the vine.” After a light preliminary course is served, the second cup would be offered. The youngest boy would then ask the father, “Why is this night different from all other nights?” And the father would respond with the scriptural story of God’s deliverance. Then a third cup would be prepared and a blessing given over the unleavened bread: “Blessed are you, O Lord our God, who brings forth bread from the earth.” After the main meal was eaten, the third cup, called the cup of blessing, would be drunk. Finally, at the concluding rites, the fourth cup would be drunk, and the Hallel Psalms (Ps. 115-118) would be sung in praise of God’s deliverance. Hallel is a cognate of hallelujah, an invocation of praise for God, who mightily saves.

Bara Brith Cake (Recipe inspired by the Welsh Board of Tourism site, visitwales.com.) 1 pound of self-rising flour 1 teaspoon of spices (allspice, cinnamon, nutmeg, a pinch of clove, ginger) 6 ounces of brown sugar 1 medium-sized egg 1 tablespoon of orange zest (lemon zest works too) 2 tablespoons of orange juice 1 tablespoon of honey (you can substitute 2 tablespoons of marmalade for the juice and honey) 10½ fluid ounces of cold tea 1 pound mixed dried fruit (you can substitute fresh grated ginger for 2 tablespoons of this mixture) Extra honey for glazing Put the mixed dried fruit in a bowl, pour the tea over it, cover, and leave to soak overnight (you can replace ¼ of the tea with whiskey). The next day, mix the sugar, egg, orange juice, orange zest, and honey and add to the fruit mix. Sift in the flour and spices and mix well. Pour the mixture into a 2-pint loaf pan. Bake for 1 hour and 45 minutes at 325 degrees. The cake should be golden and firm to the touch in the middle. Baste the cake with honey while it’s still warm, then allow it to cool.

Glorious Food Italians are known the world over for their food. Each region of Italy enjoys its own kind of cooing. For example, in Naples, pasta is served with a tomato-based sauce, while in the north, it is more often served with a white cheese sauce. The people of Genoa often put pesto, a flavorful mixture of basil, pine nuts, garlic, olive oil, and grated cheese, on their pasta. The grated cheese called Parmesan originated in the area around Parma. Italians also invented many other cheeses, including Gorgonzola, mozzarella, provolone, and ricotta. No one knows when pizza was invented, but the people of Naples made it popular. At first, pizza was a simple flatbread topped with tomato and garlic. Since then, it has evolved into countless variations, served all over Italy and the world. Italians tend to eat a light breakfast of coffee and perhaps a small bun. Lunch is often the main meal, while dinner tends to be lighter. Italian meals may include antipasti, an array of vegetables, cold cuts, and seafood; a pasta dish; a main course of meat or fish; a salad; and cheese and fruit. Bread is served with every meal. Italy is justly famous for its ice cream, which is called gelato. Fresh gelato is made regularly at ice cream shops called gelaterias. Italians are just as likely to gather, discussing sports and the world, in a gelateria as in a coffee shop. Many Italians drink a strong, dark coffee called espresso, which is served in tiny cups. Another type of Italian coffee, cappuccino, is espresso mixed with hot, frothed milk. Both espresso and cappuccino have become popular in North America. Meanwhile, many Italians are becoming increasingly fond of American-style fast food, a trend that bothers some Italians. In general, dinner is served later at night in southern Italy than in northern Italy. This is because many people in the south, as in most Mediterranean regions, traditionally took naps in the afternoon during the hottest part of the day. These naps are rapidly disappearing as a regular part of life, although many businesses still shut down for several hours in the early afternoon.