Mixers Quotes

They're professionals at this in Russia, so no matter how many Jell-O shots or Jager shooters you might have downed at college mixers, no matter how good a drinker you might think you are, don't forget that the Russians - any Russian - can drink you under the table.

Every step closer to my soul excites the scornful laughter of my devils, those cowardly ear-whisperers and poison-mixers.

Well. He's a very sensitive boy. He's really never been a terribly good mixer with other boys...' Sensitive. That killed me. That guy Morrow was about as sensitive as a goddamn toilet seat.

You do not overcome the old teaching through doing less, but through doing more. Every step closer to my soul excites the scornful laughter of my devils, those cowardly ear-whisperers and poison-mixers. It was easy for them to laugh, since I had to do strange things.

...the dead are objects that have broken, a television, the radio, the mixer, and the best thing is to remember them as they were when they were working, because the only acceptable tomb is memory.

I had a strong sudden instinct that I must be alone. I didn’t want to see any people at all. I had seen so many people all my life -- I was an average mixer, but more than average in a tendency to identify myself, my ideas, my destiny, with those of all classes that came in contact with. I was always saving or being saved -- in a single morning I would go through the emotions ascribable to Wellington at Waterloo. I lived in a world of inscrutable hostiles and inalienable friends and supporters.

I beseech you, my brothers, remain faithful to the earth, and do not believe those who speak to you of otherworldly hopes! Poison-mixers are they, whether they know it or not. Despisers of life are they, decaying and poisoned themselves, of whom the earth is weary: so let them go. Once the sin against God was the greatest sin; but God died, and these sinners died with him. To sin against the earth is now the most dreadful thing, and to esteem the entrails of the unknowable higher than the meaning of the earth... What is the greatest experience you can have? It is the hour of the great contempt. The hour when your happiness, too, arouses your disgust, and even your reason and your virtue.

And Bram?" Panic punched me in the chest. So far today she'd been willing to touch me, laugh with me, confide in me, and now she was wondering if Chas shouldn't go out with me? Had I misread something somewhere? Chas shook her head and grinned. "Nah. Bram's too busy waiting." "Waiting?" Nora didn't take her eyes from me. Maybe she wanted me to answer. "For the right girl," I said curtly. "And he has very specific physical preferences," Chas said. I grabbed her wrist and squeezed. She'd better not. She did. "For some reason, he is terribly attracted to black hair. Tom's a leg man, himself...attached, unattached, doesn't really mtter. But Bram likes the hair." With all the various methods of Chastity Disposal flying through my imagination-should I just shoot her, or should I open her skull and puree her brains with a motorized mixer, or perhaps set her on fire?-It took me a minute to notice me a very shy smile. I dropped Chas's wrist. I almost dropped my machete. Nora looked away and moved a few steps in front of us, leaping into the grass to flatten it for herself as she went. "I win," Chas whispered. "Smoke all you want," I whispered back.

There’s no point in me going to mixers and getting attached to people when I’m only going to be there nine months. *

Henry's universe was modeled on the highball. It was a mixture in which half a pint of the fizziest philosophical and scientific ideas all but drowned a small jigger of immediate experience, most of it strictly sexual. Broken reeds are seldom good mixers. They're far too busy with their ideas, their sensuality and their psychosomatic complaints to be able to take an interest in other people - even their own wives and children. They live in a state of the most profound voluntary ignorance, not knowing anything about anybody, but abounding in preconceived opinions about everything.

...When our thoughts revolve we are so often deceived into supposing that their violent movement is an indication of their vigorous originality, the upheaval of prejudice and fixed ideas, when all the time it is more likely that the machine which contains them is only an elaborate cement-mixer, and when the thinking is finished, those whirling thoughts are smoothed into the unchanged conventional mould and seeing them set solid enough to dance, to build, to travel upon, we would never dream of their first deceit, of the hope once roused by their apparently violent reorganisation...

Jesus Christ!” A man could only take so much. She yelped as he snatched her up around the waist and sat her on the counter. “Sit there and don’t move. Don’t bat your eyes. Don’t lick your lips. Don’t get on your knees. And for God’s sake, don’t bend over.” He snatched the mixer off the floor. “Where the hell do you want it?

Blodgett and Hobart are named for and oven and a mixer?” Justin asked. “Huh. And all this time I thought they were named for some unfortunate relatives.

Meantime the Newspaper of Record goes around in a little pleated skirt shaking pompoms, leaping in the air with an idiot grin if so much as a cement mixer passes by.

She looks like a cheery girl, the kind who pledges Kai Beta Bullshit and throws mixers on the weekend with the frat boys at Alpha Kappa Douchebag.

But you shoutet and you knocked those mixers off the shelf and there was a big crash.

A cement mixer collided with a prison van on the Kingston Pass. Motorists are asked to be on the lookout for 16 hardened criminals.

Do you feel like you've been through a meat grinder or just tumbled around in a cement mixer?

While the egg yolks cooled, he directed the beaters at the egg whites, setting the mixer on high speed that sent small bubbles giggling to the side of the bowl, where a few became many until they were a white froth rising up and then lying down again in patters and ridges, leaving an intricate design like the ribs of a leaf in the wake of the beaters

You still haven't told me what you're up to,’ she said at last. ‘One more minute,’ Tamani said, smiling against her lips. ‘We don't need minutes,’ Laurel said. ‘We have forever.’ Tamani pulled back to look at her, his eyes shining with wonder. ‘Forever,’ he whispered before pulling her into another kiss. ‘So does this make us entwined?’ Laurel asked, a sharp twinge of grief piercing her happiness as she repeated the word Katya had used, so long ago, to describe committed faerie couples. ‘I believe it does,’ Tamani said, beaming. He leaned closer, his nose touching hers. ‘A sentry and a mixer? We shall be quite the scandal.’ Laurel smiled. ‘I love a good scandal.’ ‘I love you,’ Tamani whispered. ‘I love you, too,’ Laurel replied, relishing the words as she said them. And with them, the world was new and bright-- there was hope. There were dreams. But most of all, there was Tamani.’ “ Aprilynne Pike Destined pgs. 284-292.

Who ever heard of a Martian not invading? Who!

for a boy goes to a Public School precisely to be made a normal, sensible boy—a good mixer—to be taken out of himself; and eccentricity is severely penalized.

B students don’t deserve mixers.

It’s . . . cute, how he gets all worked up about spices. It reminds me of the time he let it slip that his stand mixer was named Ethel.

La vie est une grande soupe dans un mixer au milieu de laquelle il faut essayer de ne pas finir déchiqueté par les lames qui vous attirent vers le fond.

Directions: 1. In a mixer with a paddle attachment, cream the sugar and butter until fluffy and light, scraping down the sides of the bowl as needed to fully mix 2. Slowly add the eggs,

I beseech you, my brothers, remain faithful to the earth and do not believe those who speak to you of extraterrestrial hopes! They are mixers of poisons whether they know it or not. They

...there were fridges, washing-machines for both clothes and dishes, ordinary stoves as well as microwave ovens, food mixers, juicers, vacuum cleaners, the thousand and one electro-domestic inventions destined to make life easier.

In no time, I'd beaten cream cheese and butter and confectioners' sugar and more vanilla with my electric hand mixer till the icing was real light and fluffy, and when the cakes were cooled a little, I handed Billy Po a serrated knife, showed him how to level the tops, and we both tasted the rich leftover pieces of cake. "Boy, that's delicious," he exclaimed as he nibbled real slow and his eyes got big. "Know what I love?" I said. "All those different textures. The smooth bananas, the stringy pineapple, and crunchy pecans. Nothing like it.

Eventually we crossed a plank over a narrow ditch, made our way across a grassless yard and entered a four-storey building that looked only half-finished. A cement mixer was standing by the stairwell. I was beginning to have my doubts. This was just the place for an ambush.

I beseech you, my brothers, remain faithful to the earth, and do not believe those who speak to you of otherworldly hopes! Poison-mixers are they, whether they know it or not. Despisers of life are they, decaying and poisoned themselves, of whom the earth is weary: so let them go.

The sudden noise through the headphones is disconcerting—a massive, evil-sounding slab of guitar, seemingly played with the sole intention of terrifying anyone who hasn’t yet lived through a roughly equivalent sonic experience, such as riding their tricycle under a malfunctioning cement mixer full of dying children.

And what enriched me while reading Adorno, for example, lay not in what I read but in the perception of myself while I was reading. I was someone who read Adorno! And in this heavy, intricate, detailed, precise language whose aim was to elevate thought ever higher, and where every period was set like a mountaineer’s cleat, there was something else, this particular approach to the mood of reality, the shadow of these sentences that could evoke in me a vague desire to use the language with this particular mood on something real, on something living. Not on an argument, but on a lynx, for example, or on a blackbird or a cement mixer.

In order to assimilate the culture of the oppressor and venture into his fold, the colonized subject has to pawn some of his own intellectual possessions. For instance, one of the things he has had to assimilate is the way the colonialist bourgeoisie thinks. This is apparent in the colonized intellectual's inaptitude to engage in dialogue. For he is unable to make himself inessential when confronted with a purpose or idea. On the other hand, when he operates among the people he is constantly awestruck. He is literally disarmed by their good faith and integrity. He is then constantly at risk of becoming a demagogue. He turns into a kind of mimic man who nods his assent to every word by the people, transformed by him into an arbiter of truth. But the fellah, the unemployed and the starving do not lay claim to truth. They do not say they represent the truth because they are the truth in their very being. During this period the intellectual behaves objectively like a vulgar opportunist. His maneuvering, in fact, is still at work. The people would never think of rejecting him or cutting the ground from under his feet. What the people want is for everything to be pooled together. The colonized intellectual's insertion into this human tide will find itself on hold because of his curious obsession with detail. It is not that the people are opposed to analysis. They appreciate clarification, understand the reasoning behind an argument, and like to see where they are going. But at the start of his cohabitation with the people the colonized intellectual gives priority to detail and tends to forget the very purpose of the struggle - the defeat of colonialism. Swept along by the many facets of the struggle, he tends to concentrate on local tasks, undertaken zealously but almost always too pedantically. He does not always see the overall picture. He introduces the notion of disciplines, specialized areas and fields into that awesome mixer and grinder called a people's revolution. Committed to certain frontline issues he tends to lose sight of the unity of the movement and in the event of failure at the local level he succumbs to doubt, even despair. The people, on the other hand, take a global stance from the very start. "Bread and land: how do we go about getting bread and land?" And this stubborn, apparently limited, narrow-minded aspect of the people is finally the most rewarding and effective model.

Good times can still be had by those following the Paleo lifestyle. Cocktails are often synonymous with sugary syrups and artificial mixers, but I enlisted the help of my craft cocktail mixing brother, Joel, to create these specialty real food ‘mocktails’, or ‘fables’ as he calls them. We also see no problem with adding a few splashes of 100% agave Tequila or Mezcal to any of these beverages! (1.5 ounces should do)

I got up and took the cake out from under its cake-shaped cover. I had made it at three o'clock in the morning in a desperate attempt to comfort myself. And it was an enormous comfort, standing alone in the kitchen in my nightgown, sifting fresh ground nutmeg with allspice and cloves by the little light over the sink. I peeled the apples with ridiculous care, taking the skins off in long, even ribbons that spiraled down to the floor without breaking. I didn't think of any of them while I peeled those apples. I didn't work anything out in my mind. I just relaxed into the creaming of butter and sugar, the sweet expansion of every egg. I had hoped the mixer wouldn't wake anyone up.The last thing I had wanted was company. I cut off big, hulking slices and slid them onto dessert plates. The apples were soft and golden, the cake was a rust color.

After Frank came out, Amy would begin a performance at a gig by walking onstage, clapping and chanting, ‘Class-A drugs are for mugs. Class-A drugs are for mugs …’ She’d get the whole audience to join in until they’d all be clapping and chanting as she launched into her first number. Although Amy was smoking cannabis, she had always been totally against class-A drugs. Blake Fielder-Civil changed that. Amy first met him early in 2005 at the Good Mixer pub in Camden. None of Amy’s friends that I’ve spoken to over the years can remember exactly what led to this meeting. But after that encounter she talked about him a lot. ‘When am I going to meet him, darling?’ I asked. Amy was evasive, which was probably, I learned later, because Blake was in a relationship. Amy knew about this, so initially you could say that Amy was ‘the other woman’. And although she knew that he was seeing someone else, it was only about a month after they’d met that she had his name tattooed over her left breast. It was clear that she loved him – that they loved each other – but it was also clear that Blake had his problems. It was a stormy relationship from the start. A few weeks after they’d met, Blake told Amy that he’d finished with the other girl, and Amy, who never did anything by halves, was now fully obsessed with him.

You choose to work». «For us!» «No, Tatiana, for you». «Well, who do you work for? Don’t you work for you?» «No,» said Alexander. «I work for you. I work so that I can build you a house that will please you. I work very hard so you don’t have to, because your life has been hard enough. I work so you can get pregnant; so you can cook and putter and pick Anthony up from school and drive him to baseball and chess club and guitar lessons and let him have a rock band in our new garage with Serge and Mary, and grow desert flowers in our backyard. I work so you can buy yourself whatever you want, all your stiletto heels and clingy clothes and pastry mixers. So you can have Tupperware parties and bake cakes and wear white gloves to lunch with your friends. So you can make bread every day for your family. So you will have nothing to do but cook and make love to your husband. I work so you can have an ice cream life.

You know what you talk like, mister?” she said. “A Communist! Yes, sir, that’s the kinda talk nobody stands for, by gosh. Nothing wrong with our little old system. We was good enough to let you Martians invade, and we never raised even our bitty finger, did we?” “That’s what I’ve been trying to understand,” said Ettil. “Why did you let us?” “Cause we’re bighearted, mister; that’s why! Just remember that, bighearted.” She walked off to look for someone else. (“The Concrete Mixer”)

ETIQUETTE FOR THE GUEST Important things to remember as a guest: • Be punctual, but not early. • Cancel only if there is an emergency. • Offer to help the hostess if help is needed. • Be a good mixer with the other guests. • If there is a theme to the tea, dress according to the theme. It will add a special touch to the event. • Even though you enjoy talking, try not to be the last to leave. • Be sure to say a goodbye to the hostess. • Write a thank you note within 24 hours of the party.

French Toast Cupcake A vanilla cupcake with maple buttercream frosting and chopped bacon sprinkled on top. Vanilla Cupcake 1¾ cups flour 1¼ teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt 1½ sticks butter, unsalted 1 cup sugar 2 teaspoons vanilla extract 3 eggs 1½ tablespoons vegetable oil ⅔ cup milk Preheat oven to 350 degrees. Put paper liners in cupcake pan. In a large bowl, sift flour, baking powder, baking soda, and salt. Set aside. With an electric mixer, cream the butter and sugar until light and fluffy. Add vanilla. Add eggs, one at a time. Add oil and milk. Slowly add the flour mixture and mix until just combined. Fill the cupcake liners about ⅔ full. Bake about 18–22 minutes or until a toothpick inserted in the middle comes out clean. Cool completely before frosting. Maple Buttercream ½ cup shortening ½ cup butter, softened 2 tablespoons real maple syrup 4 cups powdered sugar 2 tablespoons milk Chopped bacon for garnish Cream together ½ cup shortening and ½ cup butter using an electric mixer. Add maple syrup. Gradually add powdered sugar and milk; beat until light and airy. Sprinkle with chopped bacon before frosting sets.

In essence, the message was always the same, “I want one of those mixers of yours like the McDonald brothers have in San Bernardino, California.” I got curiouser and curiouser. Who were these McDonald brothers, and why were customers picking up on the Multimixer from them when I had similar machines in lots of places? (The machine, by this time had five spindles instead of six.) So I did some checking and was astonished to learn that the McDonalds had not one Multimixer, not two or three, but eight! The mental picture of eight Multimixers churning out forty shakes at one time was just too much to be believed. These mixers sold at $150 apiece, mind you, and that was back in 1954.

Molten Chocolate Cakes Makes 4 single-serve cakes Ingredients 1 stick unsalted butter 6 ounces semisweet chocolate chips 2 egg yolks 2 eggs ¼ cup sugar 1 teaspoon vanilla extract 2 tablespoons all-purpose flour Directions 1. Preheat the oven to 450°F. 2. Spray the insides of 4 ramekins with baking spray. Put the ramekins on a baking sheet. 3. Microwave the butter and chocolate chips in a microwave-safe bowl for 1 minute. The butter should be almost all melted. The chocolate won’t be completely melted. 4. Whisk the butter and chocolate mixture until smooth. 5. Separate two egg yolks from their whites: Crack both eggs into a bowl without breaking the yolks. Then take an empty, disposable plastic water bottle, squeeze it, hold the opening to a yolk, and then release to suck the yolk into the bottle. Repeat with the second yolk. Then deposit both yolks into a clean bowl by squeezing the bottle and pouring them out. 6. Beat the egg yolks, eggs, sugar, and vanilla extract in an electric mixer on high or with a whisk until the mixture is thick. 7. Fold the butter and chocolate mixture into the egg mixture. 8. Add the flour to the mixture gradually. Don’t overmix. 9. Divide the batter into the 4 ramekins. 10. Bake the cakes for 8 to 12 minutes or until the cakes have risen over the sides of the ramekins and the tops of the cakes no longer jiggle when the baking sheet is given a little shake. The cake centers should still be soft. 11. Remove the cakes from the oven and let them cool for 1 minute. 12. Cover the cakes with upside-down dessert plates, flip the ramekins over, and remove the ramekins from the cakes. Eat immediately!

That which had made Helmholtz so uncomfortably aware of being himself and all alone was too much ability. What the two men shared was the knowledge that they were individuals. But whereas the physically defective Bernard had suffered all his life from the consciousness of being separate, it was only quite recently that, grown aware of his mental excess, Helmholtz Watson had also become aware of his difference from the people who surrounded him. This Escalator-Squash champion, this indefatigable lover (it was said that he had had six hundred and forty different girls in under four years), this admirable committee man and best mixer had realized quite suddenly that sport, women, communal activities were only, so far as he was concerned, second bests. Really, and at the bottom, he was interested in something else. But in what? In what?

Traditional Bread Dough Baguettes, Boules, et Bâtards Baguettes Makes about 2 pounds of dough, enough to make 4 15-inch baguettes 3½ cups (16 ounces) unbleached all-purpose flour 1½ teaspoons (¼ ounce) salt 4½ teaspoons (½ ounce) instant yeast 1¼ cups (10 ounces) water (90-100°F) Sift the flour and salt together into the bowl of a standing mixer fitted with the dough hook. Sprinkle the yeast over the mixture and mix on medium to low speed, gradually adding the water, until the dough comes away from the bowl, in 5—10 minutes. Remove the dough from the mixing bowl, and set it on the counter to rest for 10 minutes. Return it to the mixing bowl and set on the mixer so that the dough hook plunges into the middle of the dough. Mix on medium speed until the dough is soft and pliable, about 15—20 minutes, or until the dough passes the “windowpane” test.

If one more person tells me that “all gender is performance,” I think I am going to strangle them. Perhaps most annoying about that sound-bite is the somewhat snooty “I-took-a-gender-studies-class-and-youdidn’t” sort of way in which it is most often recited, a magnificent irony given the way that phrase dumbs down gender. It is a crass oversimplification, as ridiculous as saying all gender is genitals, all gender is chromosomes, or all gender is socialization. In reality, gender is all of these things and more. In fact, if there’s one thing that all of us should be able to agree on, it’s that gender is a confusing and complicated mess. It’s like a junior high school mixer, where our bodies and our internal desires awkwardly dance with one another, and with all the external expectations that other people place on us. Sure, I can perform gender: I can curtsy, or throw like a girl, or bat my eyelashes. But performance doesn’t explain why certain behaviors and ways of being come to me more naturally than others. It offers no insight into the countless restless nights I spent as a pre-teen wrestling with the inexplicable feeling that I should be female. It doesn’t capture the very real physical and emotional changes that I experienced when I hormonally transitioned from testosterone to estrogen. Performance doesn’t even begin to address the fact that, during my transition, I acted the same, wore the same T-shirts, jeans, and sneakers that I always had, yet once other people started reading me as female, they began treating me very differently. When we talk about my gender as though it were a performance, we let the audience—with all their expectations, prejudices, and presumptions—completely off the hook.

Southern Pecan Bread Ingredients: 1 1/2 cups light brown sugar 1/2 cup granulated sugar 1 1/4 cup butter, melted 4 eggs, lightly beaten 1 teaspoon vanilla 1/2 teaspoon kosher salt 1 1/2 cups self-rising flour 1 1/2 cups chopped pecans Instructions: Preheat oven to 350°F. Line a 9×13 baking dish with foil or parchment paper. Coat lightly with nonstick spray and set aside. In the bowl of your stand mixer using the paddle attachment combine both the sugars and butter, mixing on low until combined. Add in the eggs, vanilla, and salt and turn mixer up to medium speed and mix for 1 minute until smooth. Turn mixer to low and mix in the flour until just combined. Fold in the pecans. Transfer mixture to your prepared pan and bake for 30-35 minutes, or until the center is just set and the edges are lightly golden. Cool completely in the pan, and then cut into squares.

His worries in the old days had been chiefly about people. The prospect of going to a dance had more than once sent him into a sweat; he had never been a good mixer; no one had asked him to join a fraternity. In the old days, such things were a handicap to a man. Now, he realized, they were actually a great advantage. Because he had sat on the edge of so many social gatherings, not quite able to mingle in the conversation, listening, watching objectively, now he could endure not being able to talk, and again could sit and watch, noting what happened. His weakness had become strength. It was as if there had been a blind man in a world suddenly bereft of light. In that world, those with seeing eyes could only blunder about, but the blind man would be at home, and now instead of being the one who was guided by others, he might be the one to whom the others clung for guidance.

Chocolate Cola Cupcakes with Fizzy Cola Frosting Makes approx. 12 large cupcakes 200g flour, sifted 250g superfine sugar 1/2 tsp. baking powder pinch salt 1 large free-range egg 125ml buttermilk 1 tsp. vanilla extract 125g unsalted butter 2 tbsp. cocoa powder 175ml Coca-Cola For the frosting 125g unsalted butter, softened 400g confectioners’ sugar 11/2 tbsp. cola syrup (I used Soda Stream) 40ml whole milk Pop Rocks, to taste fizzy cola bottles, candied lemon slices, striped straws or candy canes to decorate Preheat the oven to 350°F. Line two 6-cup muffin pans with paper liners. In a large bowl, combine the flour, sugar, baking powder and salt. In a separate bowl, beat together the egg, buttermilk and vanilla. Melt the butter, cocoa and Coca-Cola in a saucepan over low heat. Pour this mixture into the dry ingredients, stir well with a wooden spoon, and then add the buttermilk mixture, beating until the batter is well blended. Pour into your prepared pans and bake for 15 minutes, or until risen and a skewer comes out clean. Set aside to cool. To make the frosting, beat together the butter and confectioners’ sugar until no lumps are left—I use a free-standing mixer with the paddle attachment, but you could use a hand-held mixer instead. Stir the cola syrup and milk together in a pitcher, then pour into the butter and sugar mixture while beating slowly. Once incorporated, increase the speed to high and beat until light and fluffy. Carefully stir in your Pop Rocks to taste. It does lose its pop after a while, so the icing is best done just a few hours before eating. Spoon your icing into a piping bag and pipe over your cooled cupcakes. Decorate with fizzy cola bottles or a slice of candied lemon, a stripy straw or candy cane and an extra sprinkling of popping candy.

Star Wars introduced a new way for using the five screen speakers [in theaters]. By pushing left and right sound channels to the farthest out speakers the pair just inside those was made available. Lucas' mixers then placed low frequency effects in those speakers, and named it the 'baby boom' channel. Human ears can hear frequencies up to around 20,000 hertz, and down to around 20 Hertz for very low sounds. Below that you don't *hear* the sound, but if the 'volume' is 'loud' enough, you can *feel* the sound. Super-low frequencies affect us emotionally, usually inducing something like fear. We feel them during earthquakes. Lucasfilm put sound effects in the baby boom channel for audiences to feel--for instance, in the opening shot of Star Wars where the little diplomatic ship is running from the Imperial Cruiser. It's no wonder this is one of the most memorable and ominous shots in cinematic history. It was not only cool looking, but cool *sounding*

GRAHAM CRACKER CAKE Preheat oven to 350 degrees F., rack in the middle position. ½ cup salted butter, softened (1 stick, 4 ounces, ¼ pound) ¾ cup white (granulated) sugar 1 teaspoon vanilla extract 2 large eggs 2 teaspoons baking powder ¼ teaspoon salt 2 and ¼ cups graham cracker crumbs 1 cup whole milk 1 cup chopped nuts (measure after chopping—I used walnuts)   8 and ¾ ounce can crushed pineapple WITH juice ¼ cup white (granulated) sugar Hannah’s Note: You can either crush your own graham cracker crumbs by placing graham crackers in a bag and rolling the bag with a rolling pin, crushing them in the food processor by using the steel blade, or you can buy ready-made graham cracker crumbs at the store. Spray a 9-inch square baking pan with Pam or another nonstick cooking spray and sprinkle the inside with flour. Shake out excess flour. You may also use Pam spray for baking, which contains a coating of flour. Both will work well. In an electric mixer, cream the butter and the sugar, adding the sugar gradually with the mixer on MEDIUM speed. Add the vanilla extract and mix it in thoroughly. Beat in the eggs, one at a time, incorporating the first egg before you add the second. Add the baking powder and the salt, beating until they’re thoroughly mixed. Mix in half of the graham cracker crumbs with half of the milk. Beat well. Mix in the other half of the graham cracker crumbs with the remaining half of the milk. Remove the bowl from the mixer and fold in the chopped nuts by hand. Pour the Graham Cracker Cake batter into the prepared pan and smooth the top with a rubber spatula. Bake your cake at 350 degrees F. for 30 minutes. Take your cake out of the oven, turn off the oven, and place the cake on a wire rack to await its topping. In a saucepan on the stovetop, combine the contents of the can of crushed pineapple and juice with the white sugar. Cook the pineapple mixture over MEDIUM HIGH heat, stirring constantly until it boils. Turn the burner down to LOW and cook the pineapple mixture for an additional 10 minutes, stirring frequently. Pour the hot pineapple sauce over the hot cake. Cool in the pan. Serve the Graham Cracker Cake with sweetened whipped cream or vanilla ice cream.

A year before Wenger’s appointment, Leyton Orient manager John Sitton had been the subject of a Channel 4 documentary that recorded him threatening to fight his own players in a famously bizarre dressing-room outburst. ‘When I tell you to do something, do it, and if you come back at me, we’ll have a fucking right sort-out in here,’ he roared at two players. ‘All right? And you can pair up if you like, and you can fucking pick someone else to help you, and you can bring your fucking dinner, ’coz by the time I’ve finished with you, you’ll fucking need it.’ That was the 1990s football manager.

TICKLED PINK LEMONADE COOKIES   Preheat oven to 350 degrees F., rack in the middle position. Hannah’s 1st Note: This recipe is from Lisa’s Aunt Nancy. It’s a real favorite down at The Cookie Jar because the cookies are different, delicious, and very pretty. ½ cup salted, softened butter (1 stick, 4 ounces, ¼ pound) (do not substitute) ½ cup white (granulated) sugar ½ teaspoon baking powder ¼ teaspoon baking soda 1 large egg, beaten cup frozen pink or regular lemonade concentrate, thawed 3 drops of liquid red food coloring (I used ½ teaspoon of Betty Crocker food color gel) 1 and ¾ cups all-purpose flour (pack it down in the cup when you measure it) In the bowl of an electric mixer, beat the softened butter with the sugar until the resulting mixture is light and fluffy. Mix in the baking powder and baking soda. Beat until they’re well-combined. Mix in the beaten egg and the lemonade concentrate. Add 3 drops of red food coloring (or ½ teaspoon of the food color gel, if you used that). Add the flour, a half-cup or so at a time, beating after each addition. (You don’t have to be exact—just don’t put in all the flour at once.) If the resulting cookie dough is too sticky to work with, refrigerate it for an hour or so. (Don’t forget to turn off your oven if you do this. You’ll have to preheat it again once you’re ready to bake.) Drop the cookies by teaspoonful, 2 inches apart, on an UNGREASED cookie sheet. Bake the Tickled Pink Lemonade Cookies at 350 degrees F. for 10 to 12 minutes or until the edges are golden brown. (Mine took 11 minutes.) Let the cookies cool on the cookie sheet for 2 minutes. Then use a metal spatula to remove them to a wire rack to cool completely. FROSTING FOR PINK LEMONADE COOKIES   2 Tablespoons salted butter, softened 2 cups powdered sugar (no need to sift unless it’s got big lumps) 2 teaspoons frozen pink or regular lemonade concentrate, thawed 3 to 4 teaspoons milk (water will also work for a less creamy frosting) 2 drops red food coloring (or enough red food color gel to turn the frosting pink) Beat the butter and the powdered sugar together. Mix in the lemonade concentrate. Beat in the milk, a bit at a time, until the frosting is almost thin enough to spread, but not quite. Mix in the 2 drops of red food coloring. Stir until the color is uniform. If your frosting is too thin, add a bit more powdered sugar. If your frosting is too thick, add a bit more milk or water.

VICTORIAN FUNERAL BISCUITS Adapted from the third edition of Miss Beecher’s Domestic Receipt-Book, published in 1862. ½ c sugar ½ c salted butter, softened 1 c molasses ½ c warm water 2 tbs fresh minced ginger 2 ¼ c flour ½ tsp baking soda In a large bowl, use an electric mixer to beat the sugar and butter together until light and fluffy, about 1 minute. Add the molasses, water, and ginger, and beat until combined. In a separate bowl, whisk together the flour and baking soda. Add flour to molasses mixture and use electric mixer to combine well. Dough will be stiff. Split dough into two balls. Knead each dough ball several times to remove any air bubbles. Form dough into two even logs, approximately 8 inches long. Wrap each log tightly in plastic wrap. Refrigerate for several hours until firm. Preheat oven to 350°F. Line two baking sheets with parchment paper. Slice each log of dough into ¼-inch rounds and place one inch apart on baking sheets. Each dough log makes approximately 25 biscuits. If desired, use a knife or stamp to impress an image onto the biscuits. Bake 20 minutes. Let cool completely (biscuits should be crunchy). Wrap several biscuits in wax paper and secure with a black wax stamp or black string.

And yeah, put out as I can be with Mama 'bout a lotta things, I gotta admit she gets all the credit for getting me interested in cooking when I was just knee-high to a grasshopper. Gladys never seemed to give a damn about it when we were kids, which I guess is why she and that family of hers nourish themselves today mainly on KFC and Whoppers and junk like that. But me, I couldn't keep my eyes off Mama when she'd fix a mess of short ribs, or cut out perfect rounds of buttermilk biscuit dough with a juice glass, or spread a thick, real shiny caramel icing over her 1-2-3-4 cakes. And I can remember like it was yesterday (must have been about 4 years old at the time) when she first let me help her bake cookies, especially the same jelly treats I still make today and could eat by the dozen if I didn't now have better control. "Honey, start opening those jars on the counter," she said while she creamed butter and sugar with her Sunbeam electric hand mixer in the same wide, chipped bowl she used to make for biscuit dough. Strawberry, peach, and mint- the flavors never varied for Mama's jelly treats, and just the idea of making these cookies with anything but jelly and jam she'd put up herself the year before would have been inconceivable to Mama.

From the Waverley Kitchen Journal Fig and Pepper Bread Mary’s Note: Sometimes the two most improbable things make the best combination. Ingredients: 2 cups whole grain spelt flour 2 ½ cups unbleached all purpose flour 1 ½ cups coarsely chopped figs 2 tsp coarse black pepper 2 tsp sea salt 2 tbsp olive oil 1 dry yeast packet 1 ½ cups of warm water Whisk flour, salt, pepper, and yeast until blended, by hand or with whisk attachment of mixer. Add olive oil and warm water. Knead for 10 minutes, or use dough hook attachment of mixer for 5 minutes, until dough is smooth and springy. Oil a large bowl, place dough inside, and cover bowl with a damp hand towel. Let sit in a warm place for approximately 1 hour, or until dough has doubled in size. Softly knead in the chopped figs and evenly distribute throughout the dough (lightly flouring your hands can make handling the dough easier), shape into an oval, then place on a baking sheet. Snip three shallow lines into top of the dough with scissors, then lightly dust the dough with flour. Let rise, uncovered, until dough swells a little more—10–15 mins, or longer if the kitchen isn’t warm. Place tray in 350° oven for 40–45 mins until crust is slightly brown and the loaf sounds hollow when tapped on the underside. Cool on a wire rack.

Even though Jasmine was supposed to try Marcella's Stone Plum Soup tonight, she pulled at her baking cupboard. She wanted chocolate. She wanted oozing, rich, creamy, comforting chocolate. She would throw chops on the grill and toss a salad for dinner. Tonight, she was going to concentrate her efforts on dessert. She pulled out her big bowl and mixer. She took down blocks of chocolate, vanilla, sugar. Poked her head into the refrigerator to count the eggs. Ten. Just enough. Her mouth watered, her tongue repeatedly swallowing the swamp that had become her mouth. Cream? A pint poked from behind the mayonnaise. She smelled it. One day to spare. She padded to the liquor cabinet and examined her choices. Brandy, amaretto, Grand Marnier. Mmm, yes. Grand Marnier, a subtle orange swirl. The chocolate and butter wobbled over the heat of the double boiler. Unctuous and smooth. Jasmine beat the eggs and sugar until lemony light. She poured in the chocolate in a long professional sweep. A few deft turns of the spatula turned the mixture into what she really craved. She stood over the bowl tasting slabs of it from the spatula. A good dash of Grand Marnier. Another taste. And another. She had to discard a number of egg whites to fit with the reduced mixture. She finally tipped the glossy beaten whites into the chocolate.

Respect but do not fear your own fear. Do not let it come between you and something that might be deeply enjoyable. Remember it is quite normal to be a bit frightened of being alone. Most of us grew up in a social environment that sent out the explicit message that solitude was bad for you: it was bad for your health (especially your mental health) and bad for your 'character' too. Too much of it and you would promptly become weird, psychotic, self-obsessed, very possibly a sexual predator and rather literally a wanker. Mental (and even physical) well-being, along with virtue, depends, in this model, on being a good mixer, a team-player, and having high self-esteem, plus regular, uninhibited, simultaneous orgasms with one partner (at a time). Actually, of course, it is never this straightforward because at the same time as pursuing this 'extrovert ideal', society gives out an opposite - though more subterranean - message. Most people would still rather be described as sensitive, spiritual, reflective, having rich inner lives and being good listeners, than the more extroverted opposites. I think we still admire the life of the intellectual over that of the salesman; of the composer over the performer (which is why pop stars constantly stress that they write their own songs); of the craftsman over the politician; of the solo adventurer over the package tourist. People continue to believe, in the fact of so much evidence - films, for example - that Great Art can only be produced by solitary geniuses. But the kind of unexamined but mixed messages that society offers us in relation to being alone add to the confusion; and confusion strengthens fear.

GERMAN PANCAKES Preheat oven to 375 degrees F., rack in the middle position.   Prepare an 8-inch square pan by spraying it with Pam or another nonstick cooking spray, or coating the inside with butter. Hannah’s 1st Note: You can double this recipe if you like, so that it will serve 8 people. If you double this recipe, it will take approximately 55 minutes to bake. Hannah’s 2nd Note: This dish works best if you use an electric mixer. 6 strips bacon (I used applewood smoked bacon) 4 large eggs 1 cup whole milk (I’ve used heavy cream and that works also) 1 cup flour (Just scoop it up and level it off with a table knife.) 1 teaspoon vanilla extract 1 teaspoon salt 4 ounces cream cheese (half of an 8-ounce package) minced parsley to sprinkle on top (optional) Fry the bacon in a frying pan on the stovetop until it’s crispy. Let it cool to room temperature, and then crumble it into the bottom of your baking pan. In an electric mixer, beat the eggs with half of the milk (that’s ½ cup). Continue to beat until the mixture is light and fluffy. Add vanilla extract and salt. Beat until they’re well combined. Mix in the flour and beat for 40 seconds. Add the second half of the milk (another ½ cup) and beat until everything is light and fluffy. Pour half of the mixture over the bacon crumbles in the 8-inch square pan. Cut the cream cheese into 1-inch-square cubes. Place them evenly over the egg mixture in the pan. Pour the second half of the mixture over the cream cheese. Bake at 375 degrees F. for 45 to 55 minutes, or until it’s golden brown and puffy on top. Hannah’s 3rd Note: This breakfast entree is excellent when served with biscuits or crispy buttered toast.

Cakes: Microwave milk, water, oil, and butter for two minutes. Make certain it is not too hot to touch (90–100 degrees. We don’t want to kill off our little hardworking yeast, do we? No. We are not killers). Crack eggs into liquid. In the mixing bowl of a standing mixer, combine 1 ½ cups of flour, the salt, sugar, and yeast. Add the liquid and stir thoroughly. Add remaining 2 cups of flour one cup at a time, stirring between each addition. With mixer on low and using the bread paddle or hook, mix dough for 4 minutes. If you don’t have a standing mixer for some strange reason, which I cannot fathom because they are the most useful things ever, you can knead it by hand for 8 minutes instead. Scrape dough into a greased and floured mixing bowl. Let rise for one hour in a warm place. (I preheat my oven to 100 degrees and then turn it off before putting the dough inside, covered with a towel. This is a Great Way to Not Kill Your Yeast.) After one hour, remove the dough and place on a floured cutting board. Gently roll it out to a 12 x 20 inch(ish) rectangle. Combine 3 tablespoons melted butter and ¼ teaspoon orange extract for the filling. Spoon the filling to cover the rectangle, then roll it up. It will be . . . slimy. Delicious, but slimy. Use a sharp knife to cut the log into 12 rolls. (They should be swirled like cinnamon rolls.) Place each roll cut side up in a greased muffin tin and let rise for a half hour covered with the towel. Preheat the oven to 400 degrees, then bake rolls (remove the towel first, flames are such a pain in the kitchen) for 14 minutes. Let them cool in the pan for a few minutes, then tip them out onto a large plate for the next step.

For years before the Olympic swimmer Michael Phelps won the gold at the 2008 Beijing Olympics, he followed the same routine at every race. He arrived two hours early.1 He stretched and loosened up, according to a precise pattern: eight hundred mixer, fifty freestyle, six hundred kicking with kickboard, four hundred pulling a buoy, and more. After the warm-up he would dry off, put in his earphones, and sit—never lie down—on the massage table. From that moment, he and his coach, Bob Bowman, wouldn’t speak a word to each other until after the race was over. At forty-five minutes before the race he would put on his race suit. At thirty minutes he would get into the warm-up pool and do six hundred to eight hundred meters. With ten minutes to go he would walk to the ready room. He would find a seat alone, never next to anyone. He liked to keep the seats on both sides of him clear for his things: goggles on one side and his towel on the other. When his race was called he would walk to the blocks. There he would do what he always did: two stretches, first a straight-leg stretch and then with a bent knee. Left leg first every time. Then the right earbud would come out. When his name was called, he would take out the left earbud. He would step onto the block—always from the left side. He would dry the block—every time. Then he would stand and flap his arms in such a way that his hands hit his back. Phelps explains: “It’s just a routine. My routine. It’s the routine I’ve gone through my whole life. I’m not going to change it.” And that is that. His coach, Bob Bowman, designed this physical routine with Phelps. But that’s not all. He also gave Phelps a routine for what to think about as he went to sleep and first thing when he awoke. He called it “Watching the Videotape.”2 There was no actual tape, of course. The “tape” was a visualization of the perfect race. In exquisite detail and slow motion Phelps would visualize every moment from his starting position on top of the blocks, through each stroke, until he emerged from the pool, victorious, with water dripping off his face. Phelps didn’t do this mental routine occasionally. He did it every day before he went to bed and every day when he woke up—for years. When Bob wanted to challenge him in practices he would shout, “Put in the videotape!” and Phelps would push beyond his limits. Eventually the mental routine was so deeply ingrained that Bob barely had to whisper the phrase, “Get the videotape ready,” before a race. Phelps was always ready to “hit play.” When asked about the routine, Bowman said: “If you were to ask Michael what’s going on in his head before competition, he would say he’s not really thinking about anything. He’s just following the program. But that’s not right. It’s more like his habits have taken over. When the race arrives, he’s more than halfway through his plan and he’s been victorious at every step. All the stretches went like he planned. The warm-up laps were just like he visualized. His headphones are playing exactly what he expected. The actual race is just another step in a pattern that started earlier that day and has been nothing but victories. Winning is a natural extension.”3 As we all know, Phelps won the record eight gold medals at the 2008 Beijing Olympics. When visiting Beijing, years after Phelps’s breathtaking accomplishment, I couldn’t help but think about how Phelps and the other Olympians make all these feats of amazing athleticism seem so effortless. Of course Olympic athletes arguably practice longer and train harder than any other athletes in the world—but when they get in that pool, or on that track, or onto that rink, they make it look positively easy. It’s more than just a natural extension of their training. It’s a testament to the genius of the right routine.

CAKE whole black peppercorns whole cloves whole cardamom 1 cinnamon stick 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 3 large eggs 1 large egg yolk 1 cup sour cream 1½ sticks (6 ounces) unsalted butter, at room temperature 1 cup sugar 2 large pieces fresh ginger root (¼ cup, tightly packed, when finely grated) zest from 2 to 3 oranges (1½ teaspoons finely grated) Preheat oven to 350°F. Butter and flour a 6-cup Bundt pan. Grind your peppercorns, cloves, and cardamom and measure out ¼ teaspoon of each. (You can use pre-ground spices, but the cake won’t taste as good.) Grind your cinnamon stick and measure out 1 teaspoon. (Again, you can use ground cinnamon if you must.) Whisk the flour with the baking powder, baking soda, spices, and salt in a small bowl. In another small bowl, whisk the eggs and egg yolk into the sour cream. Set aside. Cream the butter and sugar in a stand mixer until the mixture is light, fluffy, and almost white. This should take about 3 minutes. Grate the ginger root—this is a lot of ginger—and the orange zest. Add them to the butter/sugar mixture. Beat the flour mixture and the egg mixture, alternating between the two, into the butter until each addition is incorporated. The batter should be as luxurious as mousse. Spoon batter into the prepared pan and bake for about 40 minutes, until cake is golden and a wooden skewer comes out clean. Remove to a rack and cool in the pan for 10 minutes. SOAK ½ cup bourbon 1½ tablespoons sugar While the cake cools in its pan, simmer the bourbon and the sugar in a small pot for about 4 minutes. It should reduce to about ⅓ cup. While the cake is still in the pan, brush half the bourbon mixture onto its exposed surface (the bottom of the cake) with a pastry brush. Let the syrup soak in for a few minutes, then turn the cake out onto a rack. Gently brush the remaining mixture all over the cake.

against the velvet rope force fields that kept everyone without an invitation at bay. As I walked toward the entrance, the crowd bombarded me with a mix of insults, autograph requests, death threats, and tearful declarations of undying love. I had my body shield activated, but surprisingly, no one took a shot at me. I flashed the cyborg doorman my invitation, then mounted the long crystal staircase leading up into the club. Entering the Distracted Globe was more than a little disorienting. The inside of the giant sphere was completely hollow, and its curved interior surface served as the club’s bar and lounge area. The moment you passed through the entrance, the laws of gravity changed. No matter where you walked, your avatar’s feet always adhered to the interior of the sphere, so you could walk in a straight line, up to the “top” of the club, then back down the other side, ending up right back where you started. The huge open space in the center of the sphere served as the club’s zero-gravity “dance floor.” You reached it simply by jumping off the ground, like Superman taking flight, and then swimming through the air, into the spherical zero-g “groove zone.” As I stepped through the entrance, I glanced up—or in the direction that was currently “up” to me at the moment—and took a long look around. The place was packed. Hundreds of avatars milled around like ants crawling around the inside of a giant balloon. Others were already out on the dance floor—spinning, flying, twisting, and tumbling in time with the music, which thumped out of floating spherical speakers that drifted throughout the club. In the middle of all the dancers, a large clear bubble was suspended in space, at the absolute center of the club. This was the “booth” where the DJ stood, surrounded by turntables, mixers, decks, and dials. At the center of all that gear was the opening DJ, R2-D2, hard at work, using his various robotic arms to work the turntables. I recognized the tune he was playing: the ’88 remix of New Order’s “Blue Monday,” with a lot of Star Wars droid sound samples mixed in. As I made my way to the nearest bar, the avatars I passed all stopped to stare and point in

Vegan Chocolate Cupcake A chocolate cupcake with a soy milk base and organic chocolate frosting. 1 cup soy milk 1 teaspoon apple cider vinegar ⅔ cup agave nectar ⅓ cup canola oil 1 teaspoon vanilla extract ½ teaspoon almond extract 1 cup all-purpose organic flour ⅓ cup cocoa powder, unsweetened ¾ teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt Preheat oven to 350. Whisk together soy milk and vinegar in a large bowl and set aside until it curdles. Add the agave nectar, oil, vanilla extract, and almond extract to the soy milk mixture and beat until foamy. In another bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add to the wet ingredients and beat until no lumps remain. Pour into cupcake liners until they are ¾ of the way full. Bake 18–20 minutes until a knife inserted comes out clean. Cool on wire racks. Vegan Chocolate Frosting 1 cup cocoa powder, unsweetened ¾ cup organic margarine, softened 1 teaspoon vanilla 1 cup agave nectar In a small bowl, mix together the cocoa powder, margarine, vanilla, and agave nectar. Beat until it is smooth. Spread on top of cupcake with a rubber spatula. Vegan Vanilla Cupcake A vanilla cupcake with a soy milk base and an organic vanilla frosting. 1 cup vanilla soy milk 1 teaspoon apple cider vinegar ⅔ cup agave nectar ⅓ cup canola oil 2 teaspoons vanilla extract 1 cup all-purpose organic flour ¾ teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt Preheat oven to 350. Whisk together soy milk and vinegar in a large bowl and set aside until it curdles. Add the agave nectar, oil, and vanilla extract to the soy milk mixture and beat with an electric mixer until foamy. In another bowl, sift together the flour, baking soda, baking powder, and salt. Add to the wet ingredients and beat until no lumps remain. Pour into cupcake liners until they are ⅔ of the way full. Bake 18–20 minutes until a knife inserted comes out clean. Cool on wire racks. Vegan Vanilla Frosting 6 tablespoons vanilla soy milk 2 tablespoons Trader Joe’s Vanilla Bean Paste ¼ cup organic margarine 1 16-ounce package organic powdered sugar, sifted In a small bowl, mix together soy milk, vanilla bean paste, and margarine. Slowly beat in the sugar until frosting is smooth. Spread on top of cupcake with a rubber spatula.

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.

Mochi Makes about 2 cups, or 15 balls 2 cups sweet brown rice ¼ tsp sea salt ½ cup toasted chopped nuts or seeds   Soak rice for 6–1 0 hours. Drain and discard soaking water. Rinse. Add fresh water to cover. Bring to a boil. When boiling, lower heat, cover, and simmer for 50 minutes. Remove from heat and allow to rest for 10 minutes.Add salt. Place rice in a heavy-duty electric mixer and knead for 10 minutes or until 90% of the grains are broken open and the mixture is sticky and smooth. Alternately, using a large wooden pestle (or baseball bat), vigorously pound the rice for 20 minutes or until the grains are broken and the rice becomes sticky and smooth. Roll mochi into small balls about the size of a walnut shell. Then roll the balls in the toasted nuts or seeds and serve.

Her heart was pumping like a cement mixer but it felt good to be banging around like that

HOMEMADE SWEETENED CONDENSED MILK cup boiling water 4 tablespoons butter ¾cup sugar ½teaspoon pure vanilla extract 1 cup powdered milk (I used Carnation Nonfat Pow- dered Milk, but I’ve also used my local grocery store brand.) In a blender, or using an electric mixer set on LOW, blend together the boiling water and butter. Add the sugar and let it run for a few seconds. Add the pure vanilla extract and let it run for several additional seconds. Shut off the blender or mixer, pour in the powdered milk, and then blend or mix on LOW until the resulting mixture is thick. Use immediately, or store in a covered container in the refrigerator. This homemade version of sweetened condensed milk will last for up to one week in the refrigerator. Yield: This recipe makes the equivalent of one 14-ounce can of sweetened condensed milk that can be used in pies, cakes, cookie bars and flans. Hannah’s Note: My Grandma Ingrid made this up every Sunday morning and put it in the refrigerator to use in coffee for the whole week. SUBSTITUTE FOR SWEETENED CONDENSED MILK (for anyone who needs to avoid milk or dairy) 2 large eggs 1 cup brown sugar (pack it down when you measure it) 1 teaspoon vanilla extract 2 Tablespoons flour ½ teaspoon baking powder ¼ teaspoon salt Hannah’s 1st Note: This is easy to make if you use an electric mixer. You can also make it in a blender. You must make it fresh for each recipe you bake. Beat the eggs until they’re of a uniform color and thoroughly blended. Add the brown sugar and mix it in. Add the vanilla extract. Mix it in. Add the flour and beat for one minute, making sure it’s thoroughly incorporated into the mixture. Add the baking powder and the salt. Beat for another minute. Set the resulting mixture aside on the counter until you need it in your recipe. Then add it when your recipe calls for sweetened condensed milk. Hannah’s 2nd Note: This substitute can be used in any BAKED dessert recipe, including pies, cakes, and cookie bars. DO NOT use it in frostings or candy. Yield: One recipe makes enough to substitute for one 14-ounce can of sweetened condensed milk. (That’s the store-bought size.)

Beautiful?” “Very,” Flynn said. “Well, you will be when I fix that mop. What’d you do? Dry your hair with the mixer by mistake?” “Long story,” Megan said.

- Tai jūs – Rikas? Vadinasi, jūs – Rikas! - o kas čia juokinga, vaikeliuk? Senis irgi nori pasijuokti! - Jūs nesuprasite, aš čia šį tą prisiminiau. Cha cha! – Ašaros sruvo Etiliui per skruostus tiesiai į burną. Jis vis mušė kumščiu į stalą ir kartojo: - Vadinasi, jūs – Rikas! Kas būtų galėjęs pamanyti, kad taip juokingai! Nei pūpsančių raumenų, nei valingo smakro, nei šautuvo. Tik pilnas pinigų kapšas, smaragdinis žiedas ir atsikišęs pilvas! - Ei, galvok, ką šneki! Aš gal ir ne Apolonoas, bet... - Duokite ranką, Rikai. Seniai norėjau su jumis susipažinti. Tai jūs užkariausite Marsą su kokteilių plaktuvais, supinatoriais, pokerio kauliukais, jodinėtojų šmaikštais, auliniais batais, languotomis kepi ir romu. - Aš viso labo tik kuklus biznesmenas, - droviai nuleidęs akutes pasakė Van Plankas. – Dirbu savo darbą ir gaunu už tai kuklų užmokestį. Bet, kaip sakiau, Mortai, aš jau seniai galvoju, kad reikia aprūpinti Marsą dėdulės Vigilio žaislais ir Diko treisio komiksais – ten tie dalykai bus naujovė. Šitokia didelė prekybos rinka,- juk pas jus niekas nėra girdėjęs apie politines karikatūras, ar ne? Na, matai! Trumpai drūtai - mes apibersime Marsą visokiomis gėrybėmis. Jie mūsų prekes grobstyte išgrobstys, vaikeliuk! Kas nenorės kvepalų, paryžietiškų suknelių, madingų kombinezonų, sakyk? O aukščiausios klasės avalynė?.. - Mes vaikštome basi. - Ką aš girdžiu? – kreipėsi į lubas R.R. – Klajojančių žemdirbių planeta? Klausyk, Džo, mes tuo pasirūpinsim. Sugėdinsim visus, ir jie apsiaus. O tada parduosime jiems batų tepalo. - O! Jis pliaukštelėjo Etiliui per ranką. - Tai kaip, tinka? Nori būti techninis mano filmo direktorius? Pradžiai gausi po du šimtus per savaitę, o į galą turėsi iki penkių šimtų. Ką pasakysi? - Mane pykina, - pasakė Etilis. Jis buvo išgėręs visą „Manheteną“ ir dabar jau pradėjo mėlti. - Persiprašau. nemaniau, kad tave šitaip susuks.

I hurt like I just climbed out of a cement mixer, and the shot that grazed my side burns like hell. But I don’t have time to whine right now.

bowl. Add dry ingredients and combine on low mixer speed just until blended. Turn mixer to high speed for about 3 minutes. Fold in optional walnuts and/or raisins by hand. Pour batter into pans and bake. Plan on about 30–35 minutes for 9-inch layers and a bit longer for 8-inch layers; 50 to 60 minutes for a rectangular pan. A toothpick or tip of a sharp knife inserted into the center of the cake should come out clean. When the cake is cool, frost with maple frosting or cream-cheese frosting. MAPLE FROSTING 4 tablespoons butter (preferably unsalted) ¼ to cup pure maple syrup 1 teaspoon pure vanilla extract 2½ cups confectioner’s sugar 2 to 3 tablespoons milk (preferably whole) Blend together butter, syrup, vanilla and about a third of the sugar. Alternate milk and sugar. Use as much milk as needed for consistency. If necessary, refrigerate cake before serving to set frosting. CREAM CHEESE FROSTING 8 oz. cream cheese, softened (preferably full fat)

I had sworn off jerks and other variations of inappropriate men for New Year’s, and I had only faltered once. Well, maybe twice. I would never know for sure what happened after the fall mixer with what’s-his-name? Steve?

Give heed to the judgment that is to come. Ye, therefore, who are high in position, seek out the hungry as long as the tower is not yet finished; for after the tower is finished, you will wish to do good, but will find no opportunity. Give heed, therefore, ye who glory in your wealth, lest those who are needy should groan, and their groans should ascend to the Lord, and ye be shut out with all your goods beyond the gate of the tower. Wherefore I now say to you who preside over the Church and love the first seats, “Be not like to drug-mixers. For the drug-mixers carry their drugs in boxes, but ye carry your drug and poison in your heart. Ye are hardened, and do not wish to cleanse your hearts, and to add unity of aim to purity of heart, that you may have mercy from the great King. Take heed, therefore, children, that these dissensions of yours do not deprive you of your life. How will you instruct the elect of the Lord, if you yourselves have not instruction? Instruct each other therefore, and be at peace among yourselves, that I also, standing joyful before your Father, may give an account of you all to your Lord.

loopholes in some United States liquor laws allow it to be served in restaurants with only a beer and wine license. This has led to shochu’s use as a mixer in Asian-inspired cocktails—think lemongrass martinis—

Gougères Gougères are airy French cheese puffs that originated in France, and are traditionally served this time of year with champagne dry, not brut. 1 cup water 1 stick unsalted butter, cut into small pieces 1/2 teaspoon salt 1 cup flour 4 large eggs 1 1/2 cups coarsely grated Gruyère cheese Preheat oven to 375°F. Line a baking sheet with parchment paper. Place the water, butter and salt in a saucepan and bring to a boil, then reduce heat to moderate. Add flour all at once and beat with a wooden spoon until the mixture pulls away from side of pan. Transfer mixture—known as pâte à choux—to a bowl and use an electric mixer to beat in the eggs, one at a time. If the batter is too stiff, add another egg. Stir the Gruyère into the pâte à choux and drop by tablespoons, about one inch apart, on the baking sheet. Bake for about twenty-five minutes, or until golden brown. Serve warm.

AR confesses that 1989 was a turning point in his life. ‘I had my studio at last,’ he says. ‘The only problem was that the room was an empty shell. I would sit in it and look around at the empty space and wonder if I could ever afford to buy any equipment to fill it.’1 Kareema Begum took yet another bold decision at that point. She sold all the gold jewellery she had saved for the marriage of her two younger daughters, Fathima and Ishrath. ‘We had to take loans too,’ recalls Fathima. ‘But Amma was very firm about it. I used to go with her to get a loan for the generator and so on.’ With all this money his mother managed to raise, AR got his first Fostex 16-track mixer-recorder. ‘Sitting in the music studio that night and staring at my new recorder, I felt like a king,’ says AR. ‘The new me was born . . .’2

Second, and even more impressively, they became the first side in top-flight history to score in every league game, a record that’s been unfairly – if understandably – overshadowed by the Invincibles campaign.

Tinkerbells Lemon cupcakes with raspberry buttercream frosting rolled in pink sugar. 1 cup (2 sticks) unsalted butter, softened 2 cups granulated sugar, divided 4 extra large eggs, at room temperature ⅓ cup grated lemon zest (6 to 8 large lemons) 3 cups flour ½ teaspoon baking powder ½ teaspoon baking soda 1 teaspoon salt ¼ cup freshly squeezed lemon juice ¾ cup buttermilk, at room temperature 1 teaspoon pure vanilla extract Preheat the oven to 350 degrees. Cream the butter and 2 cups granulated sugar until fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, one at a time, and the lemon zest. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine the lemon juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Use an ice cream scoop to fill paper-lined cupcake pan. Bake 20 minutes. Makes 24. Raspberry Buttercream Use previous buttercream recipe, but instead of milk and vanilla, use a half cup of fresh raspberries. Be sure to wash and dry raspberries thoroughly before mixing them in. Roll the cupcakes in pink decorating sugar before the buttercream has set.

There are two types of coaches. There’s coaches like me who weigh up the opposition and ask the team to adjust. Fergie was similar. José [Mourinho] is similar. Then there’s Arsène, who won’t adjust. There’s Brendan [Rodgers], who looks like he won’t adjust. There’s Manuel Pellegrini, who looks like he won’t adjust … their philosophy is different to ours. Ours is more about who are we playing against. Their philosophy is more, “We always play this way,” and they won’t change, they carry on doing the same thing. That’s why you can beat them.

I'm pouring the nuts into the food processor when I notice Benny is already pulling a bowl out from under the stand mixer and starting to fold in dry ingredients by hand. "Why do I feel like you're way ahead of me?" He gives me that lopsided smile. "Mine still have to bake. Relax, it's not a competition. But if it were, I'd probably win.

Recipe Hello from Honey Hollow! Lottie here! I hope you’re in the mood for something devilishly delicious. My famous, or rather infamous devil’s food cake is well—to die for. If you have a serious hankering for chocolate, you will not regret this. But be warned, your entire home will hold the scent of warm, tempting chocolate. It is rather hard to resist. Happy baking! From the kitchen of the Cutie Pie Bakery and Cakery Devil’s Food Cake 1½ cup of softened butter ¾ cup unsweetened baking coco 2 cups sugar 3 eggs 3 cups sifted all-purpose flour ¼ tsp salt 1 ½ tsp baking soda ¾ cup milk 1 cup hot water 1 tsp white distilled vinegar 1 tablespoon vanilla extract Instructions Preheat oven 350° Grease and dust with coco powder or flour, two 9 inch round pans or a 9x13 pan. *I prefer to use a stand mixer. Although mixing by hand works well, too. Mix and cream together coco, sugar, butter, milk and eggs. Slowly mix in one cup of hot water. Add flour, salt, baking soda, vinegar and vanilla extract. Pour into two pans evenly, or a single prepared pan. Bake at 350° for 30 minutes or until a toothpick inserted into the middle, comes out clean. Cutie Pie Bakery and Cakery’s Go-to Chocolate Frosting Recipe 6 tablespoons softened butter ¾ cup unsweetened baking coco Pinch of salt 3 tablespoons hot water 1 ¾ cup of powdered sugar In a mixing bowl, cream butter, coco, salt, and water. Stir until it reaches a smooth finish. Slowly add in powdered sugar. Make sure it reaches your desired consistency. If it’s too thick, add a touch more water. If it’s too thin, add in a touch more powdered sugar. Frost your cooled devil’s food cake and enjoy!

Many people have angles attached to their relationships. They will say or do one thing and you learn later they were actually angling for something else in return. We’ve all experienced this. A lot of Christians do the same thing with their faith without really noticing it. It’s not because they’re malicious or anything. They’ve just bought into the hype that faith is like an exclusive club you’re in. They take what used to be authentic friendships and use them like a networking cocktail mixer. They call what the rest of us call normal acts of kindness “ministry” or go on a wonderful adventure to see another country and call it a “mission trip.” It can come across as formulaic and manipulative to toss out some buzz words and slip past the bouncers into the club. But these folks run the risk of downgrading a genuine and sincere faith into an infomercial for God or their own status.

In the “revelation” scene (Who forged the signatures? and do we really see a self-incrimination here?) the clock’s ticking, of course, convinces the naive that what we see has transpired in real time. It probably actually results from Welles’ conspiracy with the sound mixer. You can create a similar “revelation” scene by taking ten or twelve close-ups from half a year of filming, putting in a sound track with a tick-tock clock, and then just using your imagination to make the opening and closing dialogue seem to refer to each other. All the close-ups in between will then appear as reactions to the two lines of dialogue which can come from a scene, or two scenes, having no real link to the spoken words.

There's no point in me going to mixers and getting attached to people when I'm only going to be there nine months.

I got up from the table and stepped to the cabinet above Mom's mixer, absently brushing off a layer of dust as I reached up. I found the jar I needed, musing that it was probably years old and tasteless---but still worth a try. "What are you doing?" "Hang on a sec." I clenched the jar in my fist and shook the spice into my hand, pinching a bit across his lasagna. "What's that?" "Trust me, it's just what it needs---a touch of earth and sweet to temper the tomato's bite. With fresh tomatoes you need less as summer approaches and they develop their own sugars. Taste it." He took a bite. "It's fantastic. What'd you add?" "Cinnamon." He didn't recognize it? "Amazing. I'll have to tell Mary." "Tell her a touch of milk tempers the acidity as well." "Interesting.

And 1,000 song later, little Prince - the great mixer of funk, rock, and pop - showed the world that life is not meant to be back or white, but a beautiful rainbow of color…free from limits.

When a fruit mixer breaks down, nothing happens to the electricity. That which animated the now broken machine is itself unbroken.

Leeds lasted just one more season in the Premier League, and have never returned.

Chelsea were no underdog – in Mourinho’s first season they won the league with 95 points, the Premier League’s highest tally.

FA Cup successes in 2005

No one before or since has achieved the treble:

Her brain felt like her mom had opened her skull with a can opener and used a hand mixer on her gray matter until it was fluffy peaks. Up, down, left, right? They were all the same to her now. Nothing quite made sense, and she’d even forgotten the reason why she’d initially called her mom.

I hadn’t mentioned it to Aaron because he would have rather been shot out of a cannon into a pool of hungry sharks than attend a “survivor’s mixer.

9 ounces (250 g) bittersweet or semisweet chocolate, chopped 8 tablespoons (120 g) unsalted butter ⅓ cup (65 g) sugar 4 large eggs, at room temperature, separated 2 tablespoons flour Pinch of salt 1. Preheat the oven to 350°F (180°C). Butter a 9-inch (23-cm) loaf pan and line the bottom with a strip of parchment paper. 2. In a large bowl set over a pan of simmering water, heat the chocolate and butter together just until melted and smooth. 3. Remove from heat and stir in half the sugar, then the egg yolks, and flour. (You don’t need to measure the half-quantity of sugar exactly. Just pretend you’re a Frenchwoman cooking in her home kitchen and don’t worry about it.) 4. Using an electric mixer or a whisk, begin whipping the egg whites with the salt. Keep whipping until they start to form soft, droopy peaks. Gradually whip in the remaining sugar until the whites are smooth and hold their shape when the whisk is lifted. 5. Use a rubber spatula to fold one-third of the egg whites into the chocolate mixture to lighten it, then fold in the remaining egg whites just until the mixture is smooth and no visible white streaks remain. 6. Scrape the batter into the prepared loaf pan, smooth the top, and bake for 35 minutes, just until the cake feels slightly firm in the center.

Prep time: 8 hours. Cook time: 3 minutes a batch. Makes 18 raised donuts. Hint: Make the dough the night before and let it rise in the fridge overnight. Ingredients: 1 cup plus 2 tablespoons of whole milk, warmed to 105 degrees ¼ cup sugar One package active dry yeast (2½ teaspoons) 10 tablespoons butter (1¼ sticks), melted 2 eggs, lightly beaten 4 cups all-purpose flour ¼ teaspoon salt Oil for frying (using a neutral flavored oil will get better results, like corn, safflower, peanut, or canola) Directions: Warm the milk in a small saucepan until it reaches 105 degrees, or is warm to the touch. Stir in sugar. Next, add the yeast and stir until dissolved. Let yeast mixture sit for 5 minutes until the yeast starts to bubble on the surface. Pour into the bowl of mixer. Add melted butter and beaten eggs. Using the paddle attachment, beat ingredients together. With mixer on slow, add the flour and salt, stirring until the dough comes together. Mix for five more minutes to activate the yeast. Turn sticky dough into a lightly oiled bowl and turn once to coat both sides. Cover with plastic wrap and place in the refrigerator for at least 8 hours. Remove dough from the fridge and turn out onto a lightly floured surface. Roll dough out until it is ½-inch thick. Using a 3-inch donut cutter, cut out the donuts. Line baking sheets with parchment paper. Lightly spray the parchment paper with oil to keep donuts from sticking. Place donuts and holes on parchment paper, cover, and let rise in a warm place until doubled in size, about one hour. Donuts will be very light and delicate. Line a baking sheet with paper towels. This is where the fried donuts will go immediately after the fryer to absorb the excess grease. Keep plenty of paper towels on hand for replacements! To fry the donuts: Using a deep pot, Dutch oven, or home fryer, heat two to three inches of oil to 375 degrees. Use a thermometer to hit the right temperature. Carefully add the donuts to the hot oil in small batches, usually three at a time. Once donuts reach a nice golden brown (about 1½ minutes), turn over and cook the other side. I use chopsticks for this part, but you can use a slotted spoon. When donuts are a beautiful light brown, remove from fryer and place on paper towels. Cool slightly, then dip in your favorite donut glaze. *See Donut Glazes below.

Ingredients • 2 cups all-purpose flour • 1/2 cup unsweetened dark cocoa powder • 1 teaspoon baking soda • 1 teaspoon salt • 3/4 stick (6 tablespoons) salted butter, softened • 1 cup granulated sugar • 2 large eggs • 1 1/2 teaspoon peppermint extract • 1 cup semisweet chocolate chips • 1 tablespoon confectioners' sugar optional: • 8 ounces, weight semi-sweet chocolate and/or white chocolate, melted • 1/2 cup crushed finely crushed peppermint or chopped andes mints Instructions 1 Preheat oven to 350-degrees F. Prepare large baking sheet by lining with parchment, baking mat, or with butter and flour. 2 In a bowl whisk together flour, cocoa powder, baking soda, and salt. 3 In a separate bowl, using an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Add peppermint extract and combine well. 4 Stir in flour mixture to form a stiff dough. Mix in chocolate chips until combined.

Brownie Bars Brownie Batter: 1 cup butter, softened 2 cups sugar  2 tsp. vanilla  4 eggs  ¾ cup cocoa  1 cup flour  ½ tsp. baking powder  ¼ tsp. salt  1 cup nuts (optional)  Preheat oven to 350 degrees. Grease 9 x 13 x 2-inch baking pan or two 8- or 9-inch square pans.  Place butter in large microwave-safe bowl. Microwave on 50% power for 90 seconds-2 minutes or until melted.  Use hand mixer and beat in sugar and vanilla.  Add eggs. Add remaining dry ingredients and incorporate until well mixed.  Stir in nuts, if desired.  Pour batter into prepared pan or pans. Bake 30-35 minutes for 13 x 9 pan or 20-22 minutes for 8- or 9-inch pans or until brownies begin to pull away from the sides of pan. Cool completely in pan on wire rack. Prepare and frost.  Frost the Brownie: 6 Tbsp. butter, softened  6 Tbsp. cocoa  2 Tbsp. light corn syrup or honey  1 tsp. vanilla  2 cups confectioners’ sugar  2-5 Tbsp. whole milk  Beat butter, cocoa, corn syrup and vanilla in a small bowl until blended.  Add powdered sugar and milk, beat to spreading consistency. Frost brownies and top with 1 cup of milk chocolate chips, if desired.  ENJOY!

tsp. vanilla extract 1 c. shredded carrots 1 c. old-fashioned oats ½ c. sweetened coconut flakes ½ c. raisins For the frosting 1 oz. cream cheese at room temperature 1 c. powdered sugar 1 T. milk ¼ tsp. pure almond or vanilla extract Directions 1. Preheat the oven to 350ºF. Line a baking sheet with a Silpat baking mat or parchment paper, and set aside. 2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside. 3. In the bowl of a stand mixer, combine coconut oil and sugars, mix until smooth. Add egg and vanilla extract, and beat until well combined. Next, add the shredded carrots and peach puree. Mix until combined. 4. Slowly add flour mixture until just combined. Stir in oats, coconut, and raisins. 5. Drop cookie dough by heaping tablespoonfuls, 2 inches apart, onto prepared baking sheet. Bake for 10–12 minutes or until

The irrationality of the system is expressed scarcely less clearly in the parasitic psychology of the individual than in his economic fate. Earlier, when something like the maligned bourgeois division between professional and private life still existed - a division whose passing one almost now regrets - anyone who pursued practical aims in the private sphere was eyed mistrustfully as an uncouth interloper. Today it is seen as arrogant, alien and improper to engage in private activity without any evident ulterior motive. Not to be 'after' something is almost suspect: no help to others in the rat-race is acknowledged unless legitimized by counterclaims. Countless people are making, from the aftermath of the liquidation of professions, their profession. They are the nice folk,the good mixers liked by all, the just, humanely excusing all meanness and scrupulously proscribing any non-standardized impulses as sentimental.