Mixture Of Colors Quotes

STAY HOME FROM SCHOOL FAUX VOMIT: 1 cup of cooked oatmeal 1.2 cup of sour cream (or buttermilk ranch dressing or anything that smells like rancid, sour milk) 2 chopped cheese sticks (for chunkiness) 1 uncooked egg (for authentic slimy texture) 1 can of split pea soup (for putrid green color) 1/4 cup of raisins (to increase gross-osity) Mix ingredients and simmer over low heat for 2 minutes Let mixture cool to warm vomit temperature Use liberally as needed Makes 4 to 5 cups

It is wrong to wear diamonds before luncheon, except on one’s marriage rings. Before, after, and during breakfast, luncheon and dinner, it is vulgar to wear a mixture of colored precious stones. It is always a comfort to know that so many things one can’t afford to do anyway are vulgar.

The world is not made up of black or white, it's a mixture of those colors that gets blurred together, fighting each other. Good vs evil, light vs, dark. Grey is what wins. A palette of color sometimes very light, sometimes very dark, and everything in between. We all live in the Grey.

He’s not the green flag I mistook him for, but he’s not entirely red either. He’s a mixture of colors, and I’m growing attached to all of them. The red, the green, the black. All.

A lot of the nonsense was the innocent result of playfulness on the part of the founding fathers of the nation of Dwayne Hoover and Kilgore Trout. The founders were aristocrats, and they wished to show off their useless eduction, which consisted of the study of hocus-pocus from ancient times. They were bum poets as well. But some of the nonsense was evil, since it concealed great crime. For example, teachers of children in the United States of America wrote this date on blackboards again and again, and asked the children to memorize it with pride and joy: 1492 The teachers told the children that this was when their continent was discovered by human beings. Actually, millions of human beings were already living full and imaginative lives on the continent in 1492. That was simply the year in which sea pirates began to cheat and rob and kill them. Here was another piece of nonsense which children were taught: that the sea pirates eventually created a government which became a beacon of freedom of human beings everywhere else. There were pictures and statues of this supposed imaginary beacon for children to see. It was sort of ice-cream cone on fire. It looked like this: [image] Actually, the sea pirates who had the most to do with the creation of the new government owned human slaves. They used human beings for machinery, and, even after slavery was eliminated, because it was so embarrassing, they and their descendants continued to think of ordinary human beings as machines. The sea pirates were white. The people who were already on the continent when the pirates arrived were copper-colored. When slavery was introduced onto the continent, the slaves were black. Color was everything. Here is how the pirates were able to take whatever they wanted from anybody else: they had the best boats in the world, and they were meaner than anybody else, and they had gunpowder, which is a mixture of potassium nitrate, charcoal, and sulphur. They touched the seemingly listless powder with fire, and it turned violently into gas. This gas blew projectiles out of metal tubes at terrific velocities. The projectiles cut through meat and bone very easily; so the pirates could wreck the wiring or the bellows or the plumbing of a stubborn human being, even when he was far, far away. The chief weapon of the sea pirates, however, was their capacity to astonish. Nobody else could believe, until it was much too late, how heartless and greedy they were.

When we enter the world as a child, they say we are innocent. When we leave the world as an older adult, we have each experienced a mixture of life's sorrow and joys. The years bring diverse events and mindsets, clouding up our vision, so that we no longer see things as they are, but we view now with lenses of many different shapes, sizes and influential colors depending on life’s encounters. It is then, with this cleansing of your inner lens, that you figure out once again, who you are, resulting in numerous side trips, to rediscover your true self, possibly experiencing a reawakening. This sensational feeling of inner peace is unimaginable.

I'm in agony: I want the colorful, confused and mysterious mixture of nature. All the plants and algae, bacteria, invertebrates, fish, amphibians, reptiles, birds, mammals concluding man with his secrets.

It made no sense that his eyes had been drawn to Alec, over and over again. Alec had hung to the back of their little group, had made no effort to attract the eye. He had striking coloring, the rare combination of black hair and blue eyes that had always been Magnus’s favorite, and Magnus supposed that was why he had looked in Alec’s direction at first. Strange to see the coloring that had so distinguished Will and his sister, so many miles and years gone by, and on someone with an entirely different last name . . . Then Alec had smiled at one of Magnus’s jokes, and the smile had lit a lamp in his solemn face, making his blue eyes brilliant, and briefly taking Magnus’s breath away. And when Magnus’s attention had been held, he’d seen a flicker of returned interest in Alec’s eyes, a mixture of guilt, intrigue, and pleasure at Magnus’s attention.

In science's pecking order, evolutionary biology lurks somewhere near the bottom, far closer to phrenology than to physics. For evolutionary biology is a historical science, laden with history's inevitable imponderables. We evolutionary biologists cannot generate a Cretaceous Park to observe exactly what killed the dinosaurs; and, unlike "harder" scientists, we usually cannot resolve issues with a simple experiment, such as adding tube A to tube B and noting the color of the mixture.

It was the most beautiful view Shevek had ever seen. The tenderness and vitality of the colors, the mixture of rectilinear human design and powerful, proliferate natural contours, the variety and harmony of the elements, gave an impression of complex wholeness such as he had never seen, except, perhaps, foreshadowed on a small scale in certain serene and thoughtful human faces.

The sky was a mixture of rose, green, and violet, the enchanting colors of malaria country, and it seemed far, far away.

The list was a mixture of hardship and hope. Pain and renewal. It would serve as a recurring reminder that, though the past colors our present, it doesn’t have to dictate the future.

When Gabriel was about Ivo's age," the duchess remarked almost dreamily, staring out at the plum-colored sky, "he found a pair of orphaned fox cubs in the woods, at a country manor we'd leased in Hampshire. Has he told you about that?" Pandora shook her head, her eyes wide. A reminiscent smile curved the duchess's full lips. "It was a pair of females, with big ears, and eyes like shiny black buttons. They made chirping sounds, like small birds. Their mother had been killed in a poacher's trap, so Gabriel wrapped the poor th-things in his coat and brought them home. They were too young to survive on their own. Naturally, he begged to be allowed to keep them. His father agreed to let him raise them under the gamekeeper's supervision, until they were old enough to return the f-forest. Gabriel spent weeks spoon-feeding them with a mixture of meat paste and milk. Later on, he taught them to stalk and catch prey in an outside pen." "How?" Pandora asked, fascinated. The older woman glanced at her with an unexpectedly mischievous grin. "He dragged dead mice through their pen on a string." "That's horrid," Pandora exclaimed, laughing. "It was," the duchess agreed with a chuckle. "Gabriel pretended not to mind, of course, but it was qu-quite disgusting. Still, the cubs had to learn." The duchess paused before continuing more thoughtfully. "I think for Gabriel, the most difficult part of raising them was having to keep his distance, no matter how he loved them. No p-petting or cuddling, or even giving them names. They couldn't lose their fear of humans, or they wouldn't survive. As the gamekeeper told him, he might as well murder them if he made them tame. It tortured Gabriel, he wanted to hold them so badly." "Poor boy." "Yes. But when Gabriel finally let them go, they scampered away and were able to live freely and hunt for themselves. It was a good lesson for him to learn." "What was the lesson?" Pandora asked soberly. "Not to love something he knew he would lose?" The duchess shook her head, her gaze warm and encouraging. "No, Pandora. He learned how to love them without changing them. To let them be what they were meant to be.

How to describe what humans look like to us! I’ve tried to describe it a little, when I spoke of Nicki’s beauty the night before as a mixture of movement and color. But you can’t imagine what it’s like for us to look on living flesh. There are those billions of colors and tiny configurations of movement, yes, that make up a living creature on whom we concentrate. But the radiance mingles totally with the carnal scent. Beautiful, that’s what any human being is to us, if we stop to consider it, even the old and the diseased, the downtrodden that one doesn’t really “see” in the street. They are all like that, like flowers ever in the process of opening, butterflies ever unfolding out of the cocoon. Well,

Every piece of art starts as an empty canvas, a lump of clay, or a mixture of fabrics and colors. It's all raw, stripped-down, and anything but a delight to the eyes. Much like life, isn't it? You start off with not much to show for yourself. You only have the basic raw materials: breath in your lungs and a body that moves. It may seem like very little, but it's just like an artist's raw materials. The material you need to make art is only the beginning. It is what is inside of you that will create the art. It is what is inside of you that will make the raw materials into something spectacular. You have an idea in your mind. You have a desire in your heart. You have a dream in your soul. You're an artist, and I have a feeling the masterpiece is coming,

He looked up at the round, stained glass window in front of him, a blurred kaleidoscope backlit in the morning sun. It glowed. The color of heaven. Of her hair. He sat back and cracked open the dry, leather cover of a pew Bible, and a mixture of sweat and tears christened its pristine pages.

It can be hard to remember what one's anticipatory image of something was once you're on the other side. I'm no longer sure exactly what it was I was waiting for, but I do know that it was something wholly unfamiliar and thrilling. Like a new color. Not a mixture, no trace of blue or yellow or red. What would that look like? I have some basic understanding about light--how it can only be broken down and refracted into its seven constituent hues--and even though I know that the physical world makes the existence of such a thing basically impossible, I'd still really like to see that.

That reminded him of how thrifty she was, and he promptly decided-at least for the moment-that her thriftiness was one of her most endearingly amusing qualities. “What are you thinking about?” she asked. He tipped his chin down so that he could better see her and brushed a stray lock of golden hair off her cheek. “I was thinking how wise I must be to have known within minutes of meeting you that you were wonderful.” She chuckled, thinking his words were teasing flattery. “How soon did my qualities become apparent?” “I’d say,” he thoughtfully replied, “I knew it when you took sympathy on Galileo.” She’d expected him to say something about her looks, not her conversation or her mind. “Truly?” she asked with unhidden pleasure. He nodded, but he was studying her reaction with curiosity. “What did you think I was going to say?” Her slim shoulders lifted in an embarrassed shrug. “I thought you would say it was my face you noticed first. People have the most extraordinary reaction to my face,” she explained with a disgusted sigh. “I can’t imagine why,” he said, grinning down at what was, in his opinion-in anyone’s opinion-a heartbreakingly beautiful face belonging to a young woman who was sprawled across his chest looking like an innocent golden goddess. “I think it’s my eyes. They’re an odd color.” “I see that now,” he teased, then he said more solemnly, “but as it happens it was not your face which I found so beguiling when we met in the garden, because,” he added when she looked unconvinced, “I couldn’t see it.” “Of course you could. I could see yours well enough, even though night had fallen.” “Yes, but I was standing near a torch lamp, while you perversely remained in the shadows. I could tell that yours was a very nice face, with the requisite features in the right places, and I could also tell that your other-feminine assets-were definitely in all the right places, but that was all I could see. And then later that night I looked up and saw you walking down the staircase. I was so surprised, it took a considerable amount of will to keep from dropping the glass I was holding.” Her happy laughter drifted around the room and reminded him of music. “Elizabeth,” he said dryly, “I am not such a fool that I would have let a beautiful face alone drive me to madness, or to asking you to marry me, or even to extremes of sexual desire.” She saw that he was perfectly serious, and she sobered, “Thank you,” she said quietly. “That is the nicest compliment you could have paid me, my lord.” “Don’t call me ‘my lord,’” he told her with a mixture of gentleness and gravity, “unless you mean it. I dislike having you address me that way if it’s merely a reference to my title.” Elizabeth snuggled her cheek against his hard chest and quietly replied, “As you wish. My lord.” Ian couldn’t help it. He rolled her onto her back and devoured her with his mouth, claimed her with his hands and then his body.

FRENCH TOAST I like to cook up a batch, then refrigerate or freeze individual slices in zip-top bags. A quick heating in the toaster or microwave oven and breakfast is ready. Substitute a tablespoon of brown sugar for the dates if you wish. The turmeric is for color; if you don’t have it, just leave it out. PREP: 10 MINUTES | COOK: 15 MINUTES • MAKES 12 SLICES 2 cups Cashew Milk 3 tablespoons chopped, pitted dates 1⁄8 teaspoon ground cinnamon Dash of ground turmeric 12 slices whole wheat bread Pure maple syrup, fruit sauce, or fruit spread, for serving Process 1 cup of the Cashew Milk and the dates, cinnamon, and turmeric in a blender until smooth. Add the remaining 1 cup Cashew Milk and blend a few more moments. Pour the mixture into a bowl and dip slices of bread in it, one at a time, coating them well. Heat a nonstick griddle or skillet over medium heat. Cook as many slices as your pan will handle at a time, turning until both sides are evenly browned. Serve warm with toppings of your choice.

Beautiful she was by the morning light; with her fair, rich color, and her gleaming eyes, and her crown of halfbright, half-dusky hair, like the bronze in which there much mixture of gold. But I thought I never saw anything of so much greed, or so intensely selfish. There was a vivid animal pleasure in the sight of what were dainties to her senses ; but there was no sort of gratitude or feeling at the generous and thoughtful affection which had been thus tender of her in her absence. She ate all there was on the table; seeming to like to draw the pleasure out to its longest span; when ended, she washed the things and set them away, and did a little house-work, all in a very idle, slovenly manner—like one whose heart was not at all in her occupation.

You, after all, are well aware of what it is to become one of the men without women. You are a faintly colored Persian carpet, and loneliness is the indelible stain of Bordeaux. And so your loneliness is brought in from France, and the pain of your wounds from the Middle East. For the men without women, the world is a vast and keen mixture, it is just exactly the far side of the moon.

1 C real butter (2 sticks) ¼ t salt ½ C powdered sugar 2 C flour   Grease 10” x 13” pan well. Blend above ingredients and press into pan. Bake at 350° F for 30 minutes (until lightly browned).   4 eggs 2 C sugar 5 T lemon juice 4 T flour Grated lemon rind (optional)   Mix above ingredients and pour over first mixture. Bake 20-30 minutes at 350° F or until solid. Cool and then dust with powdered sugar and cut into squares.

The first time Olly's dad gets afternoon drunk--violent drunk... He'd been home all day, arguing with financial news shows on television. One of the anchors mentioned the name of his old company, and he raged. He poured whiskey into a tall glass and then added vodka and gin. He mixed them together... until the mixture was no longer the pale amber color of whiskey and looked like water instead. Olly watched the color fade in the glass and remembered the day his dad got fired and how he'd been too afraid to comfort him. What if he had--would things be different now? What if? He remembered how his dad had said that one thing doesn't always lead to another. He remembered sitting at the breakfast bar and stirring the milk and chocolate together. How the chocolate turned white, and the milk turned brown, and how sometimes you can't unmix things no matter how much you might want to.

He paid me another visit this afternoon. I invited him to accommodate himself in one of Mrs. Lippett's electric-blue chairs, and then sat down opposite to enjoy the harmony. He was dressed in a mustard-colored homespun, with a dash of green and a glint of yellow in the weave, a "heather mixture" calculated to add life to a dull Scotch moor. Purple socks and a red tie, with an amethyst pin, completed the picture. Clearly, your paragon of a doctor is not going to be of much assistance in

Severin wasn't handsome in comparison to the Challons- of course, what man would be?- nor was he handsome by strictly conventional standards. But there was something about him that women seemed to like. West was damned if he knew what it was. Severin's face was lean and angular, his build lanky and almost rawboned, his complexion librarian pale. His eyes were an unevenly distributed mixture of blue and green, so that in strong lighting they appeared to be two entirely different colors.

make some rose water. Take the petals of six or seven organic roses, place these in a pot and add enough distilled or spring water to cover them. On a medium-low heat, bring the petals to a simmer and cover with a lid for twenty to thirty minutes, until the petals have lost their color. Strain the mixture and pour the liquid into a glass jar. Decant this mixture into a spray bottle, then shake it and use it on your skin or to cleanse your altar, mirror or ritual tools—or pretty much whatever you like.

A hippogriff flew past, trailing laughter. It came so close to Will that he could smell its scent, a pungent mixture of horse sweat and milky pin-feathers, and feel the wind from its wings. Its rider’s hair streamed out behind her like a red banner. Will stared up at her, awestruck. The young woman in the saddle was all grace and athleticism. She wore green slacks with matching soft leather boots and, above a golden swatch of abdomen, a halter top of the same green color. She was glorious. The rider glanced casually down and to the side and saw Will gawking. She drew back on the reins so that her beast reared up and for an instant seemed to stall in midair. Then she took the reins between her teeth and with one hand yanked down her halter top, exposing her breasts. With the other hand, she flipped him the finger. Then, jeering, she seized the reins again, pulled up her top, and was gone. Will could not breathe. It was as if this stranger had taken a two-by-four to his heart. All in an instant, he was hers.

It's possible to make one's own grape pest disease culture by looking for sick or dead caterpillars. If sick, they will lose color and move slowly, if at all. At death, they often hang limp and darkened from a leaf by a spot of "glue." Several of these are all you need to treat an acre of vines. Whiz them in a blender with a quart of water, strain, and dilute to spray your vines. Use right away, as this mixture will start to putrefy after just twelve hours. It's a bit grisly, but very cheap and very effective. Just don't forget to clean the blender

Let us, in good psychiatric fashion, look at the facts. In the last one hundred years we, in the Western world, have created a greater material wealth than any other society in the history of the human race. Yet we have managed to kill off millions of our population in an arrangement which we call “war.” Aside from smaller wars, we had larger ones in 1870, 1914 and 1939. During these wars, every participant firmly believed that he was fighting in his self-defense, for his honor, or that he was backed up by God. The groups with whom one is at war are, often from one day to the next, looked upon as cruel, irrational fiends, whom one must defeat to save the world from evil. But a few years after the mutual slaughter is over, the enemies of yesterday are our friends, the friends of yesterday our enemies, and again in full seriousness we begin to paint them with appropriate colors of black and white. At this moment, in the year 1955, we are prepared for a mass slaughter which would, if it came to pass, surpass any slaughter the human race has arranged so far. One of the greatest discoveries in the field of natural science is prepared for this purpose. Everybody is looking with a mixture of confidence and apprehension to the “statesmen” of the various peoples, ready to heap all praise on them if they “succeed in avoiding a war,” and ignoring the fact that it is only these very statesmen who ever cause a war, usually not even through their bad intentions, but by their unreasonable mismanagement of the affairs entrusted to them. In these outbursts of destructiveness and paranoid suspicion, however, we are not behaving differently from what the civilized part of mankind has done in the last three thousand years of history.

In some ways, the only thing we have in common is the color of our skin. Our ancestors came from all over the African continent. It's quite large... They had different ways of subsistence, different customs, spoke a hundred different languages. And that great mixture was brought to America in the holds of slave ships. To the north, the south. Their sons and daughters picked tobacco, cultivated cotton, worked on the largest estates and smallest farms. We are craftsmen and midwives and preachers and peddlers. Black hands built the White House, the seat of our nation's government. The word we. We are not one people, but many different people. How can one person speak for this great, beautiful race - which is not one race but many, with a million desires and hopes and wishes for ourselves and our children? For we are Africans in America. Something new in the history of the world, without models for what we will become. Color must suffice. It has brought us to this night, this discussion, and it will take us into the future. All I truly know is that we rise and fall as one, one colored family living next door to one white family. We may not know the way through the forest, but we can pick each other up when we fall, and we will arrive together.

HONEY LOAF (Makes 2 loaves) 3½ cups sifted flour ¼ teaspoon salt 1½ teaspoons baking powder 1 teaspoon baking soda ½ teaspoon cinnamon ¼ teaspoon nutmeg ⅛ teaspoon ground cloves ½ teaspoon ginger 4 eggs ¾ cup sugar 4 tablespoons canola oil 2 cups dark honey ½ cup brewed coffee 1½ cups walnuts, chopped Preheat oven to 325 degrees. In a medium bowl, sift together flour, salt, baking powder, baking soda, and spices. In a large bowl, beat eggs, gradually adding sugar, until light in color and thick. Beat in oil, honey, and coffee. Stir in flour mixture and nuts. Oil two 9-inch loaf pans and turn batter into them. Bake for 50 minutes or until browned, and when tester comes out clean. Cool on rack before removing from pan.

HONEY LOAF (Makes 2 loaves) 3½ cups sifted flour ¼ teaspoon salt 1½ teaspoons baking powder 1 teaspoon baking soda ½ teaspoon cinnamon ¼ teaspoon nutmeg ⅛ teaspoon ground cloves ½ teaspoon ginger 4 eggs ¾ cup sugar 4 tablespoons canola oil 2 cups dark honey ½ cup brewed coffee 1½ cups walnuts, chopped Preheat oven to 325 degrees. In a medium bowl, sift together flour, salt, baking powder, baking soda, and spices. In a large bowl, beat eggs, gradually adding sugar, until light in color and thick. Beat in oil, honey, and coffee. Stir in flour mixture and nuts. Oil two 9-inch loaf pans and turn batter into them. Bake for 50 minutes or until browned, and when tester comes out clean. Cool on rack before removing from pan. FROM

How do you fancy making some dark cherry ganache with me, and we can fill these little yuzu shells with that instead? They can be a temporary special: a macaron de saison." I scrape the offending basil mixture into the bin. "Whatever you want." Her brightening eyes betray her. "That's the enthusiasm I was looking for," I reply, smiling. "What shall we call them then? It has to be French." We surrender to a thoughtful silence. Outside the cicadas are playing their noisy summer symphony. I imagine them boldly serenading one another from old tires, forgotten woodpiles, discarded plastic noodle bowls. "Something about summer..." she mumbles. After conferring with my worn, flour-dusted French-English dictionary, we agree on 'Brise d'Ete.

The forces of nature are color blind. Just as an infinite chessboard would look the same if we interchanged black and white, the force between a green quark and a red quark is the same as that between two blue quarks, or a blue quark and a green quark. Even if we were to use our quantum mechanical "palette" and replace each of the "pure" color states with a mixed-color state (e.g., "yellow" representing a mixture of red and green or "cyan" for a blue-green mixture), the laws of nature would still take the same form. The laws are symmetric under any color transformation. Furthermore, the color symmetry is again a gauge symmetry-the laws of nature do not care if the colors or color assortments vary from position to position or from one moment to the next.

NORMAN’S EGG SALAD 4 cups peeled and chopped hard-boiled eggs.*** (That’s about a dozen extra large eggs—measure after chopping) 1/2 cup crumbled cooked bacon (make your own or use real crumbled bacon from a can—I used Hormel Premium Real Crumbled Bacon) 1 Tablespoon chopped parsley (it’s better if it’s fresh, but you can use dried parsley flakes if you don’t have fresh on hand) 1/4 cup grated carrots (for color and a bit of sweetness) 4 ounces cream cheese 1/4 cup sour cream 1/2 cup mayonnaise (I used Best Foods, which is Hellmann’s in some states) 1/2 teaspoon garlic powder (or 1/2 teaspoon freshly minced garlic) 1/2 teaspoon onion powder (or 1 teaspoon freshly minced onion) salt to taste freshly ground black pepper to taste   Peel and chop the hard-boiled eggs. Add the crumbled bacon, the parsley, and the grated carrots. Mix well.   Put the cream cheese in a small bowl and microwave for 30 seconds on HIGH to soften it. If it can be easily stirred with a fork, add the sour cream and mayonnaise, and mix well. If the cream cheese is still too solid, give it another 10 seconds or so before you add the other ingredients.   Stir in the garlic powder and onion powder.   Add the cream cheese mixture to the bowl with the eggs and stir it all up. Add salt and freshly ground pepper to taste, and chill until ready to serve.   Serve by itself on a lettuce leaf, as filling in a sandwich, or stuffed in Hannah’s Very Best Cream Puffs for a fancy luncheon.   Yield: Makes approximately a dozen superb egg salad sandwiches.

It was general knowledge, then, that whales were overhunted in whaling’s so-called golden age, their populations declining. The US whaling fleet had reached its maximum extent in 1846, with 736 ships totaling more than 233,000 tons burden.2 Whale oils were a depleting asset, inherently limited by their limited source: far more gallons of camphene and burning fluids than of whale oils were produced for lighting in the United States in the first half of the nineteenth century. Castor, rape, and peanut oils, tallow and lard were widely used as well, as were wood and grain alcohol. But camphene, at 50 cents a gallon, was cheaper than whale oil at $1.30 to $2.50 a gallon, and cheaper even than lard oil at 90 cents a gallon. Burning fluids included naphtha and benzene, both distilled from coal. Camphene was distilled turpentine. The most common burning fluid was a mixture of high-proof grain alcohol blended with 20 percent to 50 percent camphene to color the flame and deodorized with a few drops of camphor oil.

As soon as he was out of sight, Gui pulled the macaron mixture towards him, and took a deep breath. He whipped it back and forth, beads of sweat springing on his forehead as his arm muscles released and contracted. When it was almost ready, he reached up for the shelf where the spices and colors were kept. Carefully, he brought down the bottle of 'creme de violette,' the jar of delicate, dried violets, their petals sparkling with sugar. In tiny drops, he measured the purple liqueur into the mixture. He was acting on impulse, yet at the same time he felt certain, as though his first teacher, Monsieur Careme, was with him, guiding his steps. The scent reached up as he stirred, heady and sweet as a meadow, deep as lingering perfume in a midnight room. Hands shaking, he piped the mixture onto a tray in tiny rounds, enough to make six, one for each day that he and Jeanne would have to make it through before they could be together for the rest of their lives. Maurice was delayed talking to Josef, and by the time he returned, Gui was putting the finishing touches to his creations, filling them with a vanilla cream from the cold room, balancing one, tiny, sugar-frosted violet flower upon each.

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.

Actually, the sea pirates who had the most to do with the creation of the new government owned human slaves. They used human beings for machinery, and, even after slavery was eliminated, because it was so embarrassing, they and their descendants continued to think of ordinary human beings as machines. *** The sea pirates were white. The people who were already on the continent when the pirates arrived were copper-colored. When slavery was introduced onto the continent, the slaves were black. Color was everything. *** Here is how the pirates were able to take whatever they wanted from anybody else: they had the best boats in the world, and they were meaner than anybody else, and they had gunpowder, which was a mixture of potassium nitrate, charcoal, and sulphur. They touched this seemingly listless powder with fire, and it turned violently into gas. This gas blew projectiles out of metal tubes at terrific velocities. The projectiles cut through meat and bone very easily; so the pirates could wreck the wiring or the bellows or the plumbing of a stubborn human being, even when he was far, far away. The chief weapon of the sea pirates, however, was their capacity to astonish. Nobody else could believe, until it was much too late, how heartless and greedy they were. ***

English Gingerbread Cake Serves: 12 to 16 Baking Time: 50 to 60 minutes Kyle Cathie, editor for the British version of The Cake Bible (and now a publisher), informed me in no uncertain terms that a book could not be called a cake "bible" in England if it did not contain the beloved gingerbread cake. When I went to England to retest all the cakes using British flour and ingredients, I developed this gingerbread recipe. Now that I have tasted it, I quite agree with Kyle. It is a moist spicy cake with an intriguing blend of buttery, lemony, wheaty, and treacly flavors. Cut into squares and decorated with pumpkin faces, it makes a delightful "treat" for Halloween. Batter Volume Ounce Gram unsalted butter (65° to 75°F/19° to 23°C) 8 tablespoons (1 stick) 4 113 golden syrup or light corn syrup 1¼ cups (10 fluid ounces) 15 425 dark brown sugar, preferably Muscovado ¼ cup, firmly packed 2 60 orange marmalade 1 heaping tablespoon 1.5 40 2 large eggs, at room temperature ¼ cup plus 2 tablespoons (3 fluid ounces) 3.5 100 milk 2/3 cup (5.3 fluid ounces) 5.6 160 cake flour (or bleached all-purpose flour) 1 cup plus 2 tablespoons (or 1 cup), sifted into the cup and leveled off 4 115 whole wheat flour 1 cup minus 1 tablespoon (lightly spooned into the cup) 4 115 baking powder 1½ teaspoons . . cinnamon 1 teaspoon . . ground ginger 1 teaspoon . . baking soda ½ teaspoon . . salt pinch . . Special Equipment One 8 by 2-inch square cake pan or 9 by 2-inch round pan (see Note), wrapped with a cake strip, bottom coated with shortening, topped with a parchment square (or round), then coated with baking spray with flour Preheat the Oven Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 325°F/160°C. Mix the Liquid Ingredients In a small heavy saucepan, stir together the butter, golden syrup, sugar, and marmalade over medium-low heat until melted and uniform in color. Set aside uncovered until just barely warm, about 10 minutes. Whisk in the eggs and milk. Make the Batter In a large bowl, whisk together the cake flour, whole wheat flour, baking powder, cinnamon, ginger, baking soda, and salt. Add the butter mixture, stirring with a large silicone spatula or spoon just until smooth and the consistency of thick soup. Using the silicone spatula, scrape the batter into the prepared pan. Bake the Cake Bake for 50 to 60 minutes, or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven. Cool the Cake Let the cake cool in the pan on a wire rack for 10 minutes. While the cake is cooling, make the syrup.

CHOCOLATE TRUFFLES 6 tablespoons chilled butter ( ¾ stick, 3 ounces) 12-ounce package semi-sweet chocolate chips (two cups—I used Ghirardelli’s) ½ cup firmly packed powdered sugar (confectioner’s sugar) 6 egg yolks 1 Tablespoon rum, brandy, flavored brandy, or vanilla extract   Put an inch or so of water in the bottom half of a double boiler and heat it to a gentle boil. Cut the butter in chunks and place them in the top half of the double boiler. Add the chips and then the powdered sugar and set the top half over the bottom half. Put on the cover and let everything melt while you…   Beat the egg yolks in a small bowl with a whisk. Whisk until they’re thoroughly combined, but stop before they get fluffy or lighter in color.   Stir the chocolate until it’s completely melted. It will be thick, almost like fudge. Remove the top half of the double boiler and set it on a cold burner.   Stir several spoonfuls of beaten egg yolk into the chocolate mixture. When that’s incorporated, stir in several more spoonfuls. Keep adding egg yolk in small amounts, stirring constantly, until all the egg yolks have been incorporated and the chocolate mixture is smooth and glossy.   Stir in the rum, brandy, or vanilla. Put the lid back on the top of the double boiler and refrigerate the chocolate mixture for 3 hours. To Decorate Truffles: finely chopped nuts powdered (confectioner’s) sugar chocolate sprinkles shaved chocolate cocoa powder finely shredded coconut   Warning: This next step is fairly messy. If you like, wear disposable plastic food-server gloves. You can also lightly grease your hands, or spray them with Pam or other non-stick cooking spray so the chocolate won’t stick to your fingers.   Form small balls of chilled chocolate with your hands and roll them in bowls of the above ingredients.

Copulating Cats and Holy Men The Story of the Creation of the Book of Kells   In the year 791 A.D an Irish monk named Connachtach brought together a team of the finest calligraphers the world has ever seen, on the island of Iona, a sliver of limestone rock off the northwest coast of Scotland. They came from Northumbria in England, from Constantinople, from Italy and from Ireland. All of them had worked on other illuminated manuscripts. But Connachtach, eminent scribe and abbot of Iona, as he is described in contemporary annals, wanted from them the most richly ornamented book ever created by man’s hand. It was to be more beautiful than the great book of Lindisfarne: more beautiful than the gospel-books made at the court of Charlemagne: more beautiful than all the Korans of Persia. It would be known as the Book of Kells. Eighth century Europe was in a state of cultural meltdown. Since the end of the Pax Romana, three centuries earlier, warring tribes had decimated the continent. From the East the Ostrogoths had blundered into the spears of the Germanic tribes to be overrun, in their turn, by the Huns. Their western cousins, the Visigoths, plundered along a confident north- east, southwest axis from Spain to Cologne. The Vandals did what vandals do. As though that wasn't enough, a blunt-faced raggle-taggle band of pirates and pyromaniacs came looting and raping their way out of the freezing seas of the North. For a Viking there was no tomorrow, culture something you stuffed into a hemp sack; happiness, a warm sword. Wherever they went they extorted protection money: the Danegeld. Fighting drunk on a mixture of animist religion and aquavit they threatened to plunge the house of Europe into total darkness. The Book of Kells was to be a rainbow-bridge of light thrown across the abyss of the Dark Ages. Its colors were to burn until the end of time.   #

Standing at the window overlooking the lawn, Jordan and Alexandra Townsende watched the couple heading toward them. “If you’d asked me to name the last man on earth I would have expected to fall head over heels for a slip of a girl, it would have been Ian Thornton,” he told her. His wife heard that with a sidewise look of extreme amusement. “If I’d been asked, I rather think I would have named you.” “I’m sure you would have,” he said, grinning. He saw her smile fade, and he put his arm around her waist, instantly concerned that her pregnancy was causing her discomfort. “Is it the babe, darling?” She burst out laughing and shook her head, but she sobered again almost instantly. “Do you think,” she asked pensively, “he can be trusted not to hurt her? He’s done so much damage that I-I just cannot like him, Jordan. He’s handsome, I’ll grant you that, extraordinarily handsome-“ “Not that handsome,” Jordan said, stung. And this time Alexandra dissolved in mirth. Turning, she wrapped her arms around him and kissed him soundly. “Actually, he rather reminds me of you,” she said, “in his coloring and height and build.” “I hope that hasn’t anything to do with why you can’t like him,” her husband teased. “Jordan, do stop. I’m worried, really I am. He’s-well, he almost frightens me. Even though he seems very civilized on the surface, there’s a forcefulness, maybe even a ruthlessness beneath his polished manners. And he stops at nothing when he wants something. I saw that yesterday when he came to the house and persuaded Elizabeth to agree to marry him.” Turning, Jordan looked at her with a mixture of intent interest, surprise, and amusement. “Go on,” he said. “Well, at this particular moment he wants Elizabeth, and I can’t help fearing it’s a whim.” “You wouldn’t have thought that if you’d seen his face blanch the other night when he realized she was going to try to brave society without his help.” “Really? You’re certain?” “Positive.” “Are you certain you know him well enough to judge him?” “Absolutely certain,” he averred. “How well do you know him?” “Ian,” Jordan said with a grin, “is my sixth cousin.” “Your what? You’re joking! Why didn’t you tell me before?

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.)

Hidden Sources of Wheat Baguette Beignet Bran Brioche Bulgur Burrito Caramel coloring (?) Caramel flavoring (?) Couscous Crepe Croutons Dextrimaltose Durum Einkorn Emmer Emulsifiers Farina Faro Focaccia Fu (gluten in Asian foods) Gnocchi Graham flour Gravy Hydrolyzed vegetable protein Hydrolyzed wheat starch Kamut Maltodextrin Matzo Modified food starch (?) Orzo Panko (a bread crumb mixture used in Japanese cooking) Ramen Roux (wheat-based sauce or thickener) Rusk Rye Seitan (nearly pure gluten used in place of meat) Semolina Soba (mostly buckwheat but usually also includes wheat) Spelt Stabilizers Strudel Tabbouleh Tart Textured vegetable protein (?) Triticale Triticum Udon Vital wheat gluten Wheat bran Wheat germ Wraps

Oh, Matthew," she whispered, moved to tears. "I called it Grace. I hope you don't mind." For the first time, his manner held a hint of shyness, disconcerting in a man who had just made love to her without hesitation or reticence. Gently, she curled her hand around what was inside the box and lifted it to the light. "It's your rose." "No, it's your rose." A heady fragrance filled the air. With one shaking finger, Grace touched a flawless pink petal. The color was unforgettable. It was the most beautiful rose she'd ever seen. Impossible to credit that those unpromising stalks in his courtyard had produced this exquisite bloom. "It's perfect," she whispered. "It's a miracle." He was a miracle. How could she not love the man who conjured this beauty with hands and imagination? The faint smile broadened. Had he worried that she'd reject his gift? Foolish, darling Matthew. The question was whether the rose was a promise of a future or a token of parting. "I worked on it whenever I could. This last year has been busy." An understatement, she knew. The Marquess of Sheene had been a ubiquitous presence in London since his release. Everywhere he went, society feted him as a hero. She'd read of the string of honors he'd received, the friendship with the king, the invitations to join scientific boards and societies. Echoing her gesture, he reached out to touch the petals. The sensitivity of his fingers on the flower reminded her of his hands on her skin. "I did most of the basic experiments when I was a prisoner, but I couldn't get it right." He glanced up with an expression that combined pride and diffidence in a breathtakingly attractive mixture. "This is the first bud, Grace. It appeared almost a year to the day after I promised to wait. It seemed a sign." "And you brought it to me," she said softly, staring at the flower. The anniversary of his release didn't occur for two more days. That date was etched on her longing heart. Then she noticed something else. "My glove," she said blankly. With unsteady hands, she reached in and withdrew a light green kidskin glove from a recess carved away from the damp. The buttery leather was crushed and worn from incessant handling. "Have you kept it all this time?" "Of course." He wasn't smiling anymore and his eyes deepened to a rich, rare gold. Beautiful, unwavering, somber. "You make me want to cry." Her voice emerged so thickly, she didn't sound like herself. She laid the box on the bench and tightened her grip on the soft leather until her knuckles whitened. What was he trying to tell her? What did the rose mean? The glove? Had he carried her glove into his new life like a knight wore his lady's favor into battle? The thought sent choking emotion to her throat.

As Tomiko and I sank to our knees on floor pillows, her mother filled our sake cups with an amber-green liquid. Called toso, it was a traditional New Year's elixir made from sweet rice wine seasoned with a Chinese herbal-medicine mixture called tososan. Meant to ward off the evil spirits, the drink was honeyed, warm, and laced with cinnamon and peppery sansho. To display the contents of the lacquer boxes, Tomiko's mother had arranged the various layers in the center of the table. The top layer always contains the traditional sweet dishes and hors d'oeuvres, while the second layer holds steamed, boiled, and vinegared offerings. The third box consists of foods that have been grilled or fried. Since not everything fit into the lacquer boxes, Tomiko's mother had placed a long rectangular dish at everyone's place holding three different nibbles. The first one was a small bowl of herring eggs to represent fertility. Waxy yellow in color, they had a plastic pop and mild saline flavor. Next came a miniature stack of sugar- and soy-braised burdock root cut like penne pasta and tossed with a rich nutty cream made from pounded sesame seeds. Called tataki gobo (pounded burdock root), the dish is so named because the gobo (root) symbolizes the hope for a stable, deeply rooted life, while the homonym for tataki (pounded) also means "joy aplenty." The third item consisted of a tiny clump of intensely flavored soy-caramelized sardines that tasted like ocean candy. Called tazukuri, meaning "paddy-tilling," the sticky fish symbolized hopes for a good harvest, since in ancient times, farmers used chopped sardines along with ash for fertilizer.

COCONUT OIL LIP BALM   1T coconut oil 1T honey 1T olive oil or red palm oil (for a tint of lip color)   Procedure:   -Mix and eat the oils together in low heat until they melt and are blended together well. -Start pouring the mixture onto a container. -Let cool.  

As cadets, we constantly hammered, scraped and wire brushed rusting steel, before applying red lead paint. Most of the paint we used was Navy surplus or a concoction made up of fish oil, lampblack and china dryer. We found that by mixing all different color paints, we would wind up with a paint we called “Sh-t Grindle Brown.” Inventiveness was key as we repaired, replaced, and painted the State of Maine from stem to stern. This work, being in addition to our studies, consumed all of our time. How we managed to fit all of this into the time we had, is still a mystery. The conversion of the ship was labor intensive and expensive, but the U.S. Maritime Commission contributed to the Academy’s financial needs where possible. The mounting expenses remained a challenge but we didn’t give up. We never did finish the entire conversion prior to our first cruise, but one thing we managed to do was paint over the name “USS Comfort” and hand letter in her new name “State of Maine.” If you looked carefully, you could still see her previous name outlined by a welded bead, but this was a minor detail that would eventually be taken care of. Perhaps because of my experience with the letters on the front of “Richardson Hall,” the task of lettering her name and her new homeport on the stern became mine. Much of the ship’s superstructure was still covered with a sticky preservative made up of paint and crank case oil, which never really dried and indelibly got onto our working uniforms. However, from a distance, you couldn’t tell the difference and it looked all right, but more importantly it prevented further rusting. One bulkhead at a time, using a mixture of gasoline and paint remover, we scraped the gunk off and repainted it. The engineers had been busy rebuilding the pumps and generators, as well as repacking steam pipes with asbestos wrapping. We finally got the ship to where we could sail her to Portland under her own power. The twin Babcock and Wilcox heater-type boilers had to be repaired and re-bricked there. After this, we would continue on to the dry dock in Boston for additional work and the hull inspection that was required below the water line.

Thomas’s blood boiled. “That’s enough!” He bellowed, shooting out of his seat. The two actors jumped apart, their mouths agape. Kitty stared with round eyes. Jaw solid, he walked to Nathaniel and swiped the book from his hand. “Sit down, you’re terrible. I can’t stand to watch you. It’s my turn.” Nathaniel raised one eyebrow and dipped his chin. A bold, satisfied grin swept across his face as he took the seat where Thomas had been. “Continue, oh great one.” Thomas glared at his friend, calculating the different ways he could wipe the smirk off his face, then shuffled into Nathaniel’s previous position. His stomach turned weightless. Palms clammy, his breathing faltered. This was a mistake. Eliza’s face shone up at him, sparkling like the stars in the winter sky. The corners of her mouth lifted ever so slight. The orange glow of the fire kissed her supple cheek and made him want to do the same. He kicked away the dangerous thoughts, and carefully slipped his hand around her tiny waist, relishing the warm smoothness of her gown and spread his fingers across her back. Her dark eyes widened and she inhaled a sharp breath. In her gaze circled a mixture of nervousness and pleasure as the color in her cheeks deepened to scarlet. He smiled and pulled her body closer to his. Pure heaven! Perhaps this wasn’t a mistake after all. Thomas

Get a large tarp, at least 16 × 16-feet, and open it near your garden where you have all your boxes built and located. Make sure you have them in their final resting place—check with the boss one more time and ask, “Are you sure this is where you want all the boxes, dear?” All of the three ingredients are dusty when dry, so do this when there is no wind. Don’t do it in the garage, or you’ll get dust all over your nice new car or workshop. Wear a painter’s mask and have a hose ready with a very fine spray. Don’t forget to have a few mixing tools ready like a snow shovel, a hoe, or a steel rake. Count out the bags and boxes, do the math one more time and start opening the bags and pouring the contents out on the tarp without walking on the ingredients. Roughly mix the three ingredients as best you can as you pour it. Then drag two corners of the tarp to the opposite two corners. You’ll see the material roll over, mixing itself. When you’ve pulled the tarp so that the mixture is almost to the edge, move 90 degrees and pull those two corners over. You just work your way around the tarp and repeat pulling corners together until your Mel’s Mix is uniformly mixed. It’s finished when you don’t see any single material or one color. Use the hose with a fine mist or spray to wet down any dust, but don’t spray so much you make puddles or wet the ingredients so the mixture becomes too heavy to move easily. Don’t let the kids play in the mixture, or they will crush the large particles of vermiculite. (By the way, I’d save a small plastic bag of vermiculite for seed starting. We’ll get to seed starting in the next chapter.) The next step is to fill the boxes, wetting down the mixed-in layers only as you fill it. Once the box is full and the top leveled off, don’t pack it down. It will settle just right by itself.

Entering the room, Lily was struck by the changes that had been wrought since she had last been there on the night of her abduction. Though his massive four-poster bed remained, the coverings were now a mixture of midnight blue and a mysterious smoky gray. In fact, various shades of gray had been added throughout the room. The two heavy leather chairs had been beautifully reupholstered in a dove-gray damask, a plush rug in a light and misty color was laid before the fireplace, and on a delicate table between them stood a large vase of lilies, infusing the room with their delicate scent. "Do you see?" the earl asked from behind her. Once they entered the bedroom, he had released her hand to close the door, ensconcing them together in the private space. Lily turned to watch him walk toward one of the new chairs. He ran his fingers over the fabric. "The color of your eyes when you are quiet and content," he stated in a low voice, then he crossed to the bed where he smoothed his palm over a velvet coverlet. "This is the darker shade your eyes become when you are aroused- with emotion or desire." He looked at her, and Lily's world expanded on a sudden breath at what she saw in the depth of his gaze. They both seemed rooted in place, standing in the center of his bedroom, staring at each other with their breaths coming fast and their focus locked upon each other, as though they were equally afraid the other might disappear. "You exist in everything. You have become a part of me," he murmured thickly. "I cannot breathe without you.

The crowd resembled Transformation Church—a mixture of young and old and swirls of different colors. I thought, Why is a BLM protest more diverse than the church in America? This sort of diversity should be the composition of every church in America where demographics make it possible.

Thomas Jefferson expressed similar concerns about miscegenation (without regard to his personal practices). He advocated removal of blacks from the United States, due in part to concerns over maintaining blood purity. He stated that Negro “amalgamation with the other color produces a degradation to which no lover of his country, no lover of excellence in the human character can innocently consent.”45 Resettlement of blacks would mean that they would “be removed beyond the reach of mixture” so that they could not stain “the blood of [their] master.”46

The Arians, as S. Augustine tells us,901 corrupted this sentence of S. John i. 1: In principio erat verbum, et verbum erat apud Deum, et Deus erat verbum. Hoc erat in principio apud Deum, by simply changing a point. For they read it thus: Et verbum erat apud Deum et Deus erat. Verbum hoc, &c., instead of Deus erat verbum. Hoc erat in principio apud Deum. They placed the full stop after the erat, instead of after the verbum. They so acted for fear of having to grant that the Word was God; so little is required to change the sense of God’s Word. When one is handling glass beads, if two or three are lost, it is a small matter, but if they were oriental pearls the loss would be great. The better the wine the more it suffers from the mixture of a foreign flavor and the exquisite symmetry of a great picture will not bear the admixture of new colors. Such is the conscientiousness with which we ought to regard and handle the sacred deposit of the Scriptures.

Hair Spells #2 – To Make Your Hair Grow Items needed to perform this spell: 1 candle (any color).  A cloth.  Dirt. Water.   Light the candle and allow the wax to drip into the water while saying the following:   Colored wax infest this water, And from the flame make it grow hotter, And from the mixture soon to be, Grow some hair for all to see.   Then mix in the dirt while chanting:   From within this dirt small seeds do be, Way to small for thee to see, Yet from the life force in the seeds, Hair shall grow like nasty weeds.   Once you have a thick mixture, stop and use the cloth to strain the muddy water. It is this muddy water which contains the hair growing magic. This water should then be mixed with shampoo and applied to your head to help your hair grow.           Diet

BLOOD ORANGE MIMOSAS Hands-on: 10 min. Total: 12 min. We love the color blood oranges give this classic brunch cocktail. A dash of bitters adds depth. Look for orange bitters—such as Fee Brothers or Stirrings— at liquor stores or specialty grocers. The sugar cube dissolves as you sip, balancing the bitters and giving of bubbles for a festive touch. Juice the oranges and keep chilled up to a day ahead. 12 sugar cubes 1 ⁄ 2 teaspoon blood orange bitters or angostura bitters 1 7 1 ⁄ 2 cups sparkling wine, chilled 3 cups fresh blood orange juice (about 6 oranges) blood orange rind curls (optional) 1. Place 1 sugar cube in each of 12 Champagne futes or slender glasses; add 1 drop bitters to each fute. Combine wine and juice. Divide wine mixture evenly among futes. Garnish with rind, if desired. SErVES 12 (serving size: about 3 ⁄ 4 cup) CalOriES 143; FaT 0g; prOTEiN 0g; CarB 11g; FiBEr 0g; CHOl 0mg; irON 0mg; SODiUM 0mg; CalC 5mg

4/20, CANNABIS DAY, APRIL 20 420 FARMERS’ MARKET RISOTTO Recipe from Chef Herb Celebrate the bounty of a new growing season with a dish that’s perfectly in season on April 20. Better known as 4/20, the once unremarkable date has slowly evolved into a new high holiday, set aside by stoners of all stripes to celebrate the herb among like-minded friends. The celebration’s origins are humble in nature: It was simply the time of day when four friends (dubbed “The Waldos”) met to share a joint each day in San Rafael, California. Little did they know that they were beginning a new ceremony that would unite potheads worldwide! Every day at 4:20 p.m., you can light up a joint in solidarity with other pot-lovers in your time zone. It’s a tradition that has caught on, and today, there are huge 4/20 parties and festivals in many cities, including famous gatherings of students in Boulder and Santa Cruz. An Italian rice stew, risotto is dense, rich, and intensely satisfying—perfect cannabis comfort cuisine. This risotto uses the freshest spring ingredients for a variation in texture and bright colors that stimulate the senses. Visit your local farmers’ market around April 20, when the bounty of tender new vegetables is beginning to be harvested after the long, dreary winter. As for tracking down the secret ingredient, you’ll have to find another kind of farmer entirely. STONES 4 4 tablespoons THC olive oil (see recipe) 1 medium leek, white part only, cleaned and finely chopped ½ cup sliced mushrooms 1 small carrot, grated ½ cup sugar snap peas, ends trimmed ½ cup asparagus spears, woody ends removed, cut into 1-inch-long pieces Freshly ground pepper 3½ cups low-sodium chicken broth ¼ cup California dry white wine Olive oil cooking spray 1 cup arborio rice 1 tablespoon minced fresh flat-leaf parsley ¼ cup freshly grated Parmesan cheese Salt 1. In a nonstick skillet, heat 2 tablespoons of the THC olive oil over medium-low heat. Add leek and sauté until wilted, about 5 minutes. Stir in mushrooms and continue to cook, stirring, for 2 minutes. Add carrot, sugar snap peas, and asparagus. Continue to cook, stirring, for another minute. Remove from heat, season with pepper, and set aside. 2. In a medium saucepan over high heat, bring broth and wine to a boil. Reduce heat and keep broth mixture at a slow simmer. 3. In a large pot that has been lightly coated with cooking spray, heat the remaining 2 tablespoons THC olive oil over medium heat. Add rice and stir well until all the grains of rice are coated. Pour in ½ cup of the hot broth and stir, using a wooden spoon, until all liquid is absorbed. Continue adding the broth ½ cup at a time, making sure the rice has absorbed the broth before adding more, reserving ¼ cup of broth for the vegetables. 4. Combine ¼ cup of the broth with the reserved vegetables. Once all broth has been added to the risotto and absorbed, add the vegetable mixture and continue to cook over low heat for 2 minutes. Rice should have a very creamy consistency. Remove from heat and stir in parsley, Parmesan, and salt to taste. Stir well to combine.

Patty’s Cake with Espresso-Caramel Sauce 7 (1-ounce) squares unsweetened cooking chocolate ¾ cup butter 1½ cups strong coffee ¼ cup bourbon 2 eggs 1 teaspoon vanilla 2 cups cake flour 1½ cups sugar 1 teaspoon baking soda ¼ teaspoon salt Grease and flour two 8½ by 4½-inch loaf pans. Put the chocolate, butter, and coffee in a heavy saucepan with a 4½-quart capacity. Place over low heat, stirring constantly, till chocolate is melted, then stir vigorously till mixture is smooth and thoroughly blended. Set aside to cool for at least 10 minutes. Beat in bourbon, eggs, and vanilla. Sift dry ingredients together and beat into the chocolate mixture till well blended. Divide batter between prepared pans and bake in a 275°F oven 45 to 55 minutes, or until a wooden skewer inserted in the center comes out clean. Cool in pans for 15 minutes, then turn out onto racks to cool completely. Serve with whipped cream, crème fraîche, or Espresso-Caramel Sauce. ESPRESSO-CARAMEL SAUCE 1 cup sugar ⅓ cup water ½ cup heavy (whipping) cream 3 tablespoons espresso Whisk sugar into water and pour into heavy-bottomed saucepan—preferably one with a white or light-colored interior, so you can keep an eye on the color change of the caramel. Stir over medium heat until sugar is completely dissolved, about 1 minute. Increase heat to high and bring to a boil. Do not stir, but wash down sides of pan frequently with a clean brush dipped in water. Meanwhile, heat cream to a simmer in another pan. When sugar begins to caramelize and turn golden around edges of pan, lift pan very carefully and gently swirl mixture to ensure even caramelization. Boil until syrup is a beautiful, deep amber—3 to 4 minutes. Remove from heat and set pan in sink. Slowly pour in hot cream, whisking to combine. Mixture will bubble up and may splatter. You may want to wear glasses to protect your eyes. Stir in espresso and blend until smooth. If mixture starts to harden, return to low heat and whisk until dissolved. While sauce is still warm, strain through fine-mesh strainer. Makes about 1 cup.

In fact, on land the amount of change in the environment is quite similar over a wide range of scales of both time and space, once regular cycles like day-night and season have been accounted for. This pattern, in which variability is similar over a range of scales, is sometimes called white noise, as the color white is an equal mixture of short and long wavelength electromagnetic radiation. In

They whirled around in the light dance of a duchess entering a ball—majestic yet understated—a spiraling splash of purity of color that took shape under nature’s watch. A newly-sculpted garden burst forth, glistening in an afternoon sun. It welcomed the dusty pink rose, who stood beside its fellows, basked themselves in their own serenity of white, triumphant red, or cheery yellow. It swayed in the breath of a wind, caressing each and becoming more. It was a mixture of quiet and thunderous, light and dark, shyness and boldness. It was a mixture of the quiet strength and overwhelming courage that the human soul might wish to one day possess.

pilau is a favorite dish with Moslems, especially Persians. According to the dictionary, a pilau is a mixture of boiled rice, raisins, spices, and some kind of meat or fowl. However, there is nothing mushy about a pilau. Each grain of rice is separate, and as it is always colored with some kind of spice, a pilau is pretty to look at as well as delicious to taste. My

For the cake: 2¾ cup flour 2½ tsp baking powder 2 cups granulated sugar 1 three-ounce package of strawberry Jell-O 1 cup butter, softened 4 eggs 1 cup milk 2 tsp vanilla ½ cup strawberries, pureed Preheat oven to 350º. In a medium bowl, mix flour and baking powder together. In a large bowl, mix sugar, Jell-O, and butter with a handheld mixer. Add eggs one at a time, mixing as you do. Add the flour and baking powder into the sugar mixture and beat as you add in the milk. Finally, stir in vanilla and pureed strawberries. Pour into 9x13 greased pan and bake for 40–50 minutes, until toothpick inserted into the middle comes out clean. For the frosting: ½ cup butter, softened 1 eight-ounce pack of cream cheese 4 cups powdered sugar 2 tsp vanilla Mix all the ingredients together with handheld mixer. For the cake pops: Follow the instructions for making basic Pops from a Box, but use your crumbled strawberry cake and 1½ cups of your cream cheese frosting instead. Chill your cake balls. Choose a fun color or flavor for your candy melt coating (white chocolate candy melts are yummy with this!). Prepare your coating using about ¼ pound of candy melts at a time. Then dip cake pops and decorate.

I pulled my hair up in a messy ponytail upon leaving the bedroom and didn’t change from my blue and white shorts and red tank top I wore to bed the night before (Go, USA!). The shirt is tight and the shorts are short, but I'm completely comfortable. Graham is presently glaring at me like he doesn’t like me too much, so I'm thinking he is not comfortable with my outfit—or he still isn't over last night. I don't think he's ever been so angry with me before—well, except for maybe that time I accidentally put salt in his girlfriend's coffee instead of sugar. I pour myself a cup of coffee, showing him my back. And I wait. He doesn't make me wait long. His voice is brittle as he snaps, “Do you have to dress like that?” “I always dress like this. You never seemed to care before.” I give my behind an extra wiggle just to irritate him. I know I've succeeded when something thumps loudly against the tabletop. “I think you should dress like that more often,” Blake immediately replies. “Did anyone ask you?” is Graham's hotheaded comeback. “In fact, I think you’re wearing too many clothes. You should remove some.” A low growl leaves Graham. When I finally face the Malone boys, it is to find them staring one another down from across the small table. Graham’s wearing a white t-shirt and black shorts; his brother is in jeans and a brown shirt. Their coloring is so different, as are their features, but they are both striking in appearance, and their expressions currently mimic one another’s. “Graham, you're being an ass,” I calmly inform him. He grabs a piece of toast off his plate and whips it at me. I duck and it lands in the sink. To say I’m surprised would be an understatement. Toast throwing now? This is what our friendship has resorted to? “I will not live with someone who throws toast at me in anger,” I announce, setting my untouched cup of coffee on the counter. Blake snorts, covering his mouth with the back of his hand as he turns his attention to the world beyond the sliding glass patio doors. Graham blinks at me, like he doesn’t understand what I just said or maybe he doesn’t understand what he just did. Either way, I grab my mug and stride out of the room and down the hall to my bedroom. I’ll drink my coffee in peace, away from the toast throwing. Only peace is not to be mine. The door immediately opens after I close it, and there is Graham, staring at me, his head cocked, his expression unnamable. “This coffee is hot,” I warn, holding the white mug out. “You wanna be a toast thrower then I can be a coffee thrower. Just saying.” “Put the coffee down.” “No.” He takes a step toward me. “Come on. Please.” “You threw toast at me,” I point out, in case he forgot. “I don’t know why I did that,” he mumbles, looking down. When he lifts his eyes to me, they are pleading. “Please?” With a sigh, I comply. I am putty in his hands—or I could be. I keep the mug within reach on the dresser, should I need it as backup. As soon as I let the cup go, I’m pulled against his hard chest, his strong arms wrapping around me, his chin on the crown of my head. His scent cocoons me; a mixture of soap and Graham, and I inwardly sigh. He should throw toast more often if this is the end result. “I’m sorry—for last night, for the toast.

Don’t you feel like we’re living in a different world from everyone else at school? All anyone else ever thinks about is getting into the best college they can afford.” I wind my fingers around my cup, seeking out the warmth. “And if I weren’t worried about Ivy, I’d totally be like that—​I mean, I work hard at school. I want to get a huge scholarship and go somewhere amazing just as much as everyone else. But if I only thought about that . . . if I just stopped caring about what’s going to happen to Ivy . . . I’d end up hating myself.” David’s mouth opens like he sort of wants to say something, but then he doesn’t. I glance up, and he’s just sitting there looking at me. His eyes are such a cool color—​a mixture of brown and gray with tiny flecks of yellow ringing the pupils. How could I ever have thought they were colorless and uninteresting? I squirm under his steady gaze. “You’d tell me if I had something on my face, right?” “You have, like, this beautiful face on your face.” I feel my cheeks turn hot. I give a shaky laugh. “Don’t turn into someone who gives compliments. I won’t know you anymore.” “Don’t worry,” he says, flushing. Which is kind of adorable. “That one just slipped out. It won’t happen again.

The compound feelings have vanished, the mixture of colors in an art shop, sixteen shades of eggshell. Yellow and blue make green. Friendship? Jealousy? Tenderness? Consideration, sympathy. Happiness. I miss happiness the most, the mixture of everything, of all the negative emotions, a drop of surprise and a bit of joy. Happiness is the perfect blend, but no one knows the recipe.

By the main door, four girls were staring at her, and not in a “Hey, it’s the new girl, and we should go say hi” kind of way. Emma recognized the mixture of fear and disgust on their faces. Instinctively, her hand went to her neck as if to cover the colored marks hidden beneath her shirt.

I stand straight again above her sleeping body curled on her side of the bed. I’ve become slightly obsessed with her purity since the weeks I’ve been stalking and studying her. Wanting to coat that clean face with a beautiful mixture of cum and tears is my mission. I want her to get off on her fears until she becomes a dark and twisted creature like me. She’s not like them. She can’t be. She has a real potential for vengeance. I just need to open her mind to the possibility. Her hair is sprawled along the pillowcase above her, black as the color of my soul. Grabbing the knife in my back pocket, I flip it up with my thumb. Taking some of her hair between my fingers, I slide the blade, slicing a good three inches off the end. I bring it to my nose, feeling high off the smell of her. She awakens that primal beast within me with her scent, and immediately I need it covering me.

His diary recorded a mixture of moods: October 17: Out to Mount Vernon. . . . Bracing cool air; cloudless sky; warm autumn sunshine. Shapeless, droopy people—stuffy from Sunday morning waffles and funny papers, tired from not walking—staggered out of shiny automobiles and dragged themselves around the grounds of the old mansion.... Grasshoppers flicked themselves around before us. An occasional late bird sang from the hard, many-colored foliage. The corn was stacked in the fields.... It was very nice and encouraging, but in the distance the roar of the Sunday traffic on the big turnpike was never lost, and it was never clearer that man is a skin-disease of the earth.

In the evening, Kye used our rice cooker to make homemade yaksik. She mixed rice with local honey, soy sauce, and sesame oil, adding pine nuts, pitted jujubes, raisins, and chestnuts. She rolled the mixture out on a cutting board and divided the flattened cake into smaller squares. Fresh out of the rice cooker it was steaming and gooey. The colors were golden and autumnal, the jujubes a rich, dark red, the light-beige chestnuts framed by the bronze, caramelized rice.

In other words, you have a palette with only black, white, and grays. You will thinly paint the grisaille with these, or mixtures of these. Use your value scale to determine the value of each color in the composition and match it with the gray of the same value on your palette. Paint it in. Paint the entire composition in grays, matching values of colors with grays. Be meticulous in your matching. Be accurate. Take your time to get this right. Getting this right ensures that the next step will be a success. If you get the values right, just about everything else can go wrong and it will still be a good painting. You will know when you have finished the grisaille when it resembles a black and white photo.

Ingredients: 2 cups flour (plus extra for dusting work surface) 2 ½ teaspoons baking powder ½ teaspoon salt ½ cup unsalted butter, cut into small pieces with a knife or grated using a box cheese grater or food processor. Leave chilling in fridge until ready for use ½ cup granulated sugar ½ cup buttermilk 1 large egg 1 teaspoon pure vanilla extract Filling: 1 cup raspberries, frozen 1 cup white chocolate chips Egg Wash: 1 egg, beaten 1 tablespoon milk or cream Sugar Topping: Turbino or raw sugar for sprinkling Directions: Preheat oven to 400°F. Line a baking sheet with parchment paper. In a medium bowl, combine flour, baking powder, and salt. Add the chilled butter and mix with your fingers. In a small bowl, add sugar, buttermilk, egg, and vanilla. Mix well. Pour liquid mixture into flour mixture and gently mix until the two are just incorporated (I like to use my hands. I rinse them in very cold water or spray them with cooking spray first. That way, the dough won’t stick to my fingers). If your dough is too dry, add more buttermilk. If too wet, add a bit more flour. Your dough will be sticky. When it’s at the desired consistency, add raspberries and chocolate chips. Some of the raspberries will color your dough pink. That’s okay. Gently fold the berries and chips into your dough. Do not overmix. The more you handle the dough, the tougher your scones. Form dough into a ball. If you have time, chill dough in bowl for 15 minutes before continuing. When ready to bake, turn dough out of bowl onto lightly floured surface. Using your floured hands or lightly floured rolling pin, shape dough into 8-inch circle and use a pizza cutter to form 8 equal-sized wedges. Using a floured spatula, transfer wedges to baking sheet. Scones should be at least 2 inches apart. Brush egg wash over scones and sprinkle with sugar. Bake for 20-25 minutes. Scones should be a light golden brown when properly baked. Let cool. Enjoy with clotted cream or fresh jam. Or both! Read on for a sneak peek of the next Secret, Book, and Scone Society mystery, THE BOOK OF CANDLELIGHT coming soon from Kensington Publishing Corp.

The grisaille (gree-zah-yuh) is like painting a black and white picture of the scene. In fact, if you have your smart phone available, take a photo and, in the photo app, you can quickly remove the color to get a black and white version of the scene. This is not a bad practice because it gives you a quick look at the values. Still you need to determine the values for yourself. You need to know how to determine values by using some kind of value scale. Start by squeezing a pile of white paint at the top of your palette and a pile of black paint (mixture of burnt umber and blue, or premixed black) at the bottom. Between the white and the black, mix up at least three values of gray, ranging in value from white to black.

In science we study the limitations of perception about sounds and colors and rest of the observable forces. There are non observable forces too available in physical sciences. Dark matter, black holes are few of those kinds. While we observe sun by naked eye it seems yellow, prism says it is mixture of all colors and non colors, telescopes and observatory says it is white, so what's the real color of sun? It is frequency that deviates and deceives us and so for sounds with limitations in decimals and so for atomic thoery and music theory and even fine arts. what do they really mean? what non observable and unidentified forces available in physics and un discovered elements in chemistry, undiscovered species in biology, undiscovered deciphers of akashic records or undiscovered mathematics. Machine perception will never fully showcase what is it indeed! AI fails, human perception fails. Now another example snakes don't see like how we see. they have infrared perception not like humans. same with other animals, plants and all non living things on universe and beyond. Nobody can understand universe and beyond by narrower perception by available data from earth and machines. So what do i propose i keep on observing on every aspects of observable and non observable forces, entities, living and non living things on universe and beyond with naked eyes and perceptions that doesn't have any colors or any observable or non observable limitations. I am not .............................. and nothing. Thank you

When you add the Alka-Seltzer, it reacts with the water to make tiny bubbles of carbon dioxide gas. These bubbles attach to the blobs of colored water (food colored water) and float to the top. When the bubbles pop at the top, the colored blobs drop to the bottom. When you apply heat to the mixture (flashlight), the heavier liquid (water) absorbs the heat and expands because it becomes less dense. Since the density of water and oil is similar the moment the water is heated, it becomes lighter than the oil and also causes the colored water blob to rise. It sometimes changes the shape of the bubbled-blobs from the Alka-Seltzer, making the shapes and colors prettier and different. When it cools, it drops back down. The Alka-Seltzer will ultimately finish, at which point you can put more Alka-Seltzer. You can also try a stronger light source for more heat to adjust the view. 16. Cloud in a Jar Question: How is a cloud formed? Hypothesis (Form Your Educated Guess Here): _________________________________________________________________________ _________________________________________________________________________ Materials: Jar Hot water Food coloring Matches Paper towel Plastic baggie with ice cubes Procedure:

Self Portrait: The camera snaps. Spits me out ugly. So I set out to paint the self within myself. It takes twelve tubes, blended to a living tint, Before I believe me. I name the mixture Color P. The hair—curious, unlikely—is my favorite, The same fluff of bangs tickling my niece’s face. And my eyebrows are wide as hills. They swallow everything. They are a feat. They do not impress me as likely to age. They are brimming with wisdom. Neither slavish nor stern. Not magnificent, but not the kind made to crumple in shame. Not prudish. Unwilling to arch and beckon like a whore’s. They skitter away from certainties like alive or dead. My self-portrait hangs on the narrow wall, And I kneel before it every day. You didn’t come to live with me.

I brightened when I found Rainier cherries in the fridge, with their sunset-colored skin. Nearby sat a tub of mascarpone, and I knew then I could make simple crostini. I washed and pitted the cherries, and then sliced a stray baguette on the bias. While the slices toasted, I mixed the mascarpone with a bit of honey for sweetness and lemon zest for acidity. Once the slices were hot and crisp, I spooned the mascarpone mixture over the top, added a few leaves of lemon thyme, and topped each one with a heaping spoonful of sliced cherries. A single bite tasted of summer.

Macarons (Hint: macarons are best made when the humidity is low and not raining) Gather ingredients: 3 egg whites, at room temperature 1/3 cup granulated sugar 1 cup confectioners’ sugar 1 cup finely ground almond flour 1-2 drops food coloring  Make batter and bake a. Preheat oven to 300 degrees Fahrenheit. Line 2 baking sheets with parchment paper. b. Beat egg whites in a standing mixer or with a hand mixer with a whisk attachment, until loose peaks form.  c. Add granulated sugar in three parts, and beat until sugar is dissolved and stiff peaks form.  d. Sift powdered sugar and almond flour through fine mesh strainer. Fold flour mixture into whipped egg whites, trying to maintain as much volume as possible and do not overmix.  e. Add food coloring until desired color is reached.  f. Transfer to a plastic baggie or piping bag with round tip. If using baggie, snip the tip. Pipe 1-inch rounds onto baking sheets with parchment paper on them. And let stand in a dry place until rounds are dry to the touch, 1 to 2 hours.  g. Bake in preheated oven until ruffled edges (referred to as feet) have formed and macarons are set and not wiggly. 9-13 minutes.  h. Remove sheets from oven and let cool on baking sheet set on wire rack for 15-20 minutes. Transfer macaron to wire rack and cool completely.  Make filling and fill cookies.  1 ½ cups powdered sugar

First, aversion disturbs the mind. Anyone can see this. Then, aversion obscures our capacity to see clearly. This, too, is obvious. When we’re hating something, we do not tend to see it clearly. We see the object of our hatred as all bad—not a mixture of bad and good and neutral as it really is. And finally, and probably most painfully, aversive states separate us from ourselves and from others. “I hate this moment. Get me out of this moment. I do not want it to be like this.” Aversion is a seat in hell. It separates us from now. When the mind is colored by aversion, we can never be at ease—can never have a moment’s peace.

The brutality of language conceals the banality of thought and, with certain major exceptions, is indistinguishable from a kind of conformism. Cities, once the initial euphoria of discovery had worn off, were beginning to provoke in her a kind of unease. in New York, there was nothing, deep down, that appealed to her in the mixture of puritanism and megalomania that typified this people without a civilization. What helps you live, in times of helplessness or horror? The necessity of earning or kneading, the bread that you eat, sleeping, loving, putting on clean clothes, rereading an old book, the smell of ripe cranberries and the memory of the Parthenon. All that was good during times of delight is exquisite in times of distress. The atomic bomb does not bring us anything new, for nothing is more ancient than death. It is atrocious that these cosmic forces, barely mastered, should immediately be used for murder, but the first man who took it into his head to roll a boulder for the purpose of crushing his enemy used gravity to kill someone. She was very courteous, but inflexible regarding her decisions. When she had finished with her classes, she wanted above all to devote herself to her personal work and her reading. She did not mix with her colleagues and held herself aloof from university life. No one really got to know her. Yourcenar was a singular an exotic personage. She dressed in an eccentric but very attractive way, always cloaked in capes, in shawls, wrapped up in her dresses. You saw very little of her skin or her body. She made you think of a monk. She liked browns, purple, black, she had a great sense of what colors went well together. There was something mysterious about her that made her exciting. She read very quickly and intensely, as do those who have refused to submit to the passivity and laziness of the image, for whom the only real means of communication is the written word. During the last catastrophe, WWII, the US enjoyed certain immunities: we were neither cold nor hungry; these are great gifts. On the other hand, certain pleasures of Mediterranean life, so familiar we are hardly aware of them - leisure time, strolling about, friendly conversation - do not exist. Hadrian. This Roman emperor of the second century, was a great individualist, who, for that very reason, was a great legist and a great reformer; a great sensualist and also a citizen, a lover obsessed by his memories, variously bound to several beings, but at the same time and up until the end, one of the most controlled minds that have been. Just when the gods had ceased to be, and the Christ had not yet come, there was a unique moment in history, between Cicero and Marcus Aurelius, when man stood alone. We know Yourcenar's strengths: a perfect style that is supple and mobile, in the service of an immense learnedness and a disabused, decorative philosophy. We also know her weakness: the absence of dramatic pitch, of a fictional progression, the absence of effects. Writers of books to which the work ( Memoirs of Hadrian ) or the author can be likened: Walter Pater, Ernest Renan. Composition: harmonious. Style: perfect. Literary value: certain. Degree of interest of the work: moderate. Public: a cultivated elite. Cannot be placed in everyone's hands. Commercial value: weak. People who, like her, have a prodigious capacity for intellectual work are always exasperated by those who can't keep us with them. Despite her acquired nationality, she would never be totally autonomous in the US because she feared being part of a community in which she risked losing her mastery of what was so essential to her work; the French language. Their modus vivendi could only be shaped around travel, accepted by Frick, required by Yourcenar.

Adding black will also dull any color, but keep in mind black is a combination of all three primary colors, so adding it may also deaden the color mixture by adding other unwanted colors

Secondary colors are the direct mixture of two primary colors. For example, red + yellow = orange, yellow + blue = green, and red + blue = purple. Therefore, orange, green, and purple are secondary colors (when mixing colors using pigments such as paint or make-up in the RYB system).

If you have gone with the General Hydroponics kit for your nutrients, then you might as well stick with them and get their pH Up and pH Down kit. This kit comes as a bottle of pH up, a bottle of pH Down, a small bottle of pH Test Indicator, and a small container for mixing. Fill up the empty vial with some of your nutrient solution, and add a few drops of the pH Test Indicator. The color of the liquid will change and using the scale that General Hydroponics provides you with, you will be able to tell the range of your mixture. Follow the directions to increase or decrease the pH level as needed. Grab this kit off Amazon for $25.

Being a mixture of two things, it is a dilution of two things; neither is present in its full strength or contributes its full color.

Champagne Cupcakes A light fluffy cake topped with champagne frosting. ½ cup butter, softened 1 cup sugar 2 eggs 1 teaspoon vanilla extract 1¾ cups all-purpose flour ½ teaspoon baking soda ¼ teaspoon baking powder ¼ teaspoon salt ½ cup sour cream ½ cup champagne Preheat oven to 350 degrees. Line cupcake pan with paper liners. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add the eggs and the vanilla. In a medium bowl, sift together the flour, baking soda, baking powder, and salt. In a small bowl, whisk together the sour cream and the champagne. It will fizz a bit. Alternately add the flour mixture and the champagne mixture to the large bowl, mixing until the batter is smooth. Fill paper liners until two-thirds full. Bake for 17 to 22 minutes until golden brown. Makes 12. Champagne Frosting 1 cup champagne 1 cup butter, softened 2½ cups confectioners’ sugar 1 tablespoon champagne Simmer one cup of champagne in a small saucepan until reduced to two tablespoons. Allow to cool. In a small bowl, cream together the butter and confectioners’ sugar until thick and creamy. Add the reduced champagne plus one tablespoon champagne. Whip together until light and fluffy. Decorate the cupcakes with the frosting using a pastry bag. Garnish with champagne-colored pearlized sprinkles.

Lemon-Lavender Cupcakes A tart lemon cupcake with sweet lavender frosting. 1 cup unsalted butter, softened 2 cups granulated sugar 4 extra-large eggs, at room temperature ⅓ cup grated lemon zest (6–8 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 oven to 350 degrees. Line cupcake pan with paper liners. Cream the butter and granulated sugar until fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, one at a time, and the lemon zest. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. 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. Fill paper liners until two-thirds full. Bake 20 minutes. Makes 24. Lavender Frosting ¾ cup unsalted butter, softened 3½ cups confectioners’ sugar 1 teaspoon dried culinary lavender 1 teaspoon vanilla extract 1 drop purple food coloring 3–4 tablespoons milk Fresh lavender In large bowl, cream butter. Gradually add confectioners’ sugar, one cup at a time, beating well on medium speed. Add dried lavender, vanilla, and a drop of purple food coloring, mixing well. Add milk as needed to reach desired consistency. Beat at medium speed until light and fluffy. Spread lavender frosting on cooled cupcakes and garnish with a fresh lavender sprig.

FAVORITE SUGAR COOKIES MAKES 10–30 COOKIES, DEPENDING ON SIZE The following is my favorite sugar cookie recipe. If the dough is processed IMMEDIATELY, the baked cookies taste sensational, just like vanilla shortbread. This recipe is perfect for the impatient baker. The sugar cookies also can be instantly turned into a cookie on a stick, pretty iced cookies you can hang as decoration, or colorful fondant cookies. This is a very multi-talented sugar cookie — imagination's the limit! 1 cup (230 g) butter (room temperature) 1 1/4 cup 2 tablespoon (165 g) powdered sugar 1 egg ½ teaspoon vanilla extract 141 3 3.4 cup 1 tablespoon (475 g) flour 2 teaspoons baking powder ½ teaspoon salt Flour for the work station 1. Preheat the oven to 400 °F (200 °C) on the baking setting and cover a baking sheet with parchment paper. Mix butter and powdered sugar until it is creamy. Whisk the egg together with the vanilla extract in a separate bowl and thoroughly add it into the butter and sugar mixture. 2. Mix the flour, baking powder, and salt together. Gradually add this to the butter and sugar mixture and knead with your hands into a firm dough. If the dough sticks to your fingers, you can still add a little flour. Let the dough rest for 2 minutes in the bowl. 3. Roll out the dough on the floured work station so that it is about ¼ in thick. Form dough into the desired shapes with cookie cutters and place on the baking sheet. *Do you want to turn your sugar cookies into cookie pops? Then from here follow the instructions on page 19. 4. Bake the cookies in the oven for 7–8 minutes. Caution! The cookies should not brown. Let the finished cookies cool down on a wire rack completely intact. You can decorate them the next day. Thus you avoid the fat of the cookie getting into the glaze, absorbing the fondant and becoming discolored.

Chikusho, I thought. This was the famous Imogen Kato, right here! She saw me and glanced down at the magazine I'd been looking at while waiting for my meeting with Chloe, open to the photo spread- of her. God, how embarrassing. I closed the magazine abruptly. It was definitely the same girl, although now her hair was platinum blond with dark roots instead of a mixture of auburn with honey and green apple-colored streaks. Beneath her plaid uniform skirt, she wore deep purple-and-blue-and-silver leggings that had prints of galloping gray unicorns, and over her blouse was a worn-out, oversize, cream-colored cardigan sweater with the belt tied to the side instead of center. Apparently, the uniform dress code was not that strict at this school.

The miso store entailed much sampling. Although all miso consists of crushed boiled soybeans, salt, and a fermenting agent called koji, the types differ based on whether rice, wheat, or barley is added to the mix. The flavor and color of each style can also change, depending upon the amounts of soybeans, type of koji (made from either beans or grains, inoculated with the mold Aspergillus), and salt that are added, as well as how long the miso ages. Brick-red miso, for example, comes in both sweet and salty varieties and is made with either barley or a mixture of barley and rice. Because it tastes somewhat coarse, it usually seasons hearty dishes, such as brothy seafood stews. Similar in flavor is the chocolate-brown miso. Mainly composed of soybeans, it has a bold earthy tang best enjoyed in robust dishes, such as potatoes simmered with miso. Shiro miso, or "white miso," is a Kyoto specialty. Smooth, golden, and quite mellow, it is said to have evolved to suit the tastes of the effete aristocracy during the fourteenth and fifteenth centuries. It is used extensively in Kyoto cooking, including tea kaiseki, and often comes seasoned with herbs, citrus, and mustard. Because of its delicate nature, it tends to be used as a sauce, mainly to dress vegetables and grilled foods. A saltier version appears most often in American markets.

I fired up the brick oven, reminding myself that garlic has no place in a confection and butter becomes a layer of oil floating atop the cheese. I felt confident and excited; this time I would get it right. I helped myself to the triple-cream cheese (still convinced it it would make a delicious base) and then added a dollop of honey to sweeten it and heavy cream to thin it enough for my whisk. Since my last endeavor, I'd noticed that wine was primarily used in sauces and stews, and so, in a moment of blind inspiration, I added, instead, a splash of almond liqueur, which I hoped would add subtle flavor without changing the creamy color of the cheese. Instead of the roach-like raisins, I threw in a handful of chopped almonds that I imagined would provide a satisfying crunch and harmonize with the liqueur. I beat it all to a smooth batter and poured it into a square pan, intending to cut rectangular slices after it cooled. I slid the pan, hopefully, into the oven. Once again, I watched the edges bubble and noticed, with satisfaction, that instead of an overpowering smell of garlic there was a warm seductive hint of almond in the air. The bubbles turned to a froth that danced over the entire surface, and I assumed this was a sign of cohesion. My creation would come out of the oven like firm custard with undertones of almond and an unexpected crunch. The rectangular servings would make an unusual presentation- neither cheese nor pudding nor custard, but something completely new and unique. The bubbling froth subsided to a gently bumpy surface, and to my horror those damnable pockmarks began to appear with oil percolating in the tiny craters. The nuts completed the disruption of the creamy texture and gave the whole thing a crude curdled look. If only this cross-breed concoction would cohere, it might yet be cut up into squares and served on a plate with some appealing garnish, perhaps strawberries and mint leaves for color. I took the pan out and stared at it as it cooled, willing it to stand up, pull itself together, be firm. When the pan was cool enough to touch, I dipped my spoon into the mixture and it came out dripping and coated in something with the consistency of buttermilk. It didn't taste bad at all, in fact I licked the spoon clean, enjoying the balance of sweetness and almond, but it wasn't anything I could present to the chef. It was like a sweet, cheesy soup into which someone had accidentally dropped nuts. Why was the cheese breaking down? Why wasn't it holding together like cake or custard?

Green Jade Vegetables Serves: 4-6 Preparation Time: 15 minutes Cook Time: 15 minutes Ingredients 2 cups mini bok choy, rinsed and trimmed 3 cups broccoli, chopped, including stems 1 teaspoon sugar ½ cup water 4 tablespoons low-sodium soy sauce ½ tablespoon sesame oil 1 tablespoon cornstarch 2 tablespoons peanut (or other preferred) oil 1 onion, diced 2 cloves garlic, crushed and minced 1 1-inch piece of fresh ginger, peeled and grated 2 cups snow peas, rinsed and trimmed 3 tablespoons rice wine vinegar ½ teaspoon salt Rice for serving Directions In a large saucepan filled with boiling water, blanch the bok choy and broccoli for 2 minutes. Drain, and rinse under cold water to stop the cooking process. Set aside. In a small bowl, combine the sugar, water, soy sauce, sesame oil, and cornstarch. Set aside. Heat a wok and add 1 or 2 tablespoons of peanut oil over medium-high heat. Add the onion, garlic, and ginger. Cook for one minute. Add the broccoli, bok choy, and snow peas. Cook for 3-4 minutes, tossing gently, until the vegetables begin to soften just slightly and become brighter in color. Add the rice wine vinegar and cover to let the vegetables steam and take on the wine fragrance. Cook for 1 minute. Stir the soy sauce mixture, add it to the pan, and cook only until the sauce begins to thicken. Season with salt if desired, and serve immediately with rice.

I'm moved by letters and words in the way that you may be moved by the colors of a sunset or a field of wildflowers or the inside of a slaughterhouse." Ms. Cordell, almost as obligingly and patiently as Mr. Roland had, explained that sometimes a letter would dominate a word, causing the other letters around them to cower and become dim. The u in "instructions," for example. Because of its location right in the middle of the word, it's neon-pink glow was the star of the show. The letters in "techniques," however, were more of an ensemble production. The new-grass green of the t gave way to the lemon-pie filling e followed by c, with its black Labrador sheen. Ms. Cordell then abruptly stopped her description of the cooperative spirit of "techniques." She must have seen the look in the interviewer's eyes, which I could clearly see too, because the camera was documenting it. I saw there a mixture of fascination and disbelief and pity. I know it was the pity that made Ms. Cordell silent. Forget about the interviewer. Better yet, pity her. She has only five senses. Go on, Ms. Cordell, tell me what the word techniques does to you. It makes me taste cheesecake, graham cracker crust and everything, I wanted to tell her.

White Chocolate Peppermint Cupcakes Don’t be a hater like Callie! While chocolate white may  not be technically chocolate, it’s still yummy. Makes 28 cupcakes Ingredients For the peppermint cupcakes: - 3 cups cake flour - 1 ¾ cups sugar - 1 tablespoon baking powder - 1 teaspoon salt - 1 cup unsalted butter at room temperature cut into small cubes - 5 egg whites - 1 ¼ cup milk at room temperature - 1 tablespoon peppermint extract - 12 crushed candy canes For the White Chocolate Swirled Buttercream: - 1 cup unsalted butter at room temperature - 1 cup vegetable shortening - 8 cups confectioners’ sugar - 2 tablespoons vanilla extract - ¼ cup milk - 4.4 ounces (125 grams) good quality white chocolate - Red gel paste food color For the white chocolate ganache & decoration: - 6 ounces (170 grams) white chocolate - 2 ounces (57 grams) heavy cream - 28 soft peppermint candy balls Instructions Make the cupcakes Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and line muffin tin with cupcake liners. Combine milk and peppermint extract. Set aside. Combine cake flour, sugar, baking powder, and salt in a bowl and mix on low for 2-3 minutes. Add butter a few cubes at a time and mix on low until mixture resembles coarse sand. Add egg whites and beat on medium until combined. Gradually add milk mixture and beat for 1-2 minutes until batter is smooth. Fold in crushed candy canes. Fill cupcake liners ¾ full. Bake for 16-18 minutes, or until toothpick inserted comes out with a few crumbs. Allow cupcakes to cool in the pan for 5 minutes, then remove to wire racks to finish cooling. Make the White Chocolate Buttercream Cream butter, vegetable shortening, and vanilla in bowl and mix on medium speed for 2 minutes until smooth. Reduce mixer speed to low and slowly add confectioners’ sugar 1 cup at a time while mixer is running. Once all the sugar is incorporated, add the milk and mix for 30 seconds. Melt white chocolate in microwave in 30-second intervals, stirring after each turn until melted. Incorporate melted chocolate into buttercream and mix until fluffy. Reserve ¼ cup buttercream and add a small amount of red color get to tint. Prepare a small piping bag with the red buttercream and snip the tip off. Prepare a large piping bag fitted with a large round tip. Streak the inside of the large piping bag with six stripes of red buttercream. Fill the rest of the bag with the White Chocolate Buttercream. Squeeze a swirled dollop of buttercream on top of each cupcake. Place cupcakes in the refrigerator to chill while preparing the ganache. Make the White Chocolate Ganache and Assemble Combine cream and white chocolate in bowl and heat on 30-second intervals, stirring after each turn, for about 1 minute. Stir until chocolate melts, allow to cool and thicken slightly for five minutes. Transfer to a squeeze bottle and drizzle ganache on top of buttercream. Garnish each cupcake with a peppermint candy.

For the Eggnog Cupcakes - 6 tablespoons (85 grams) unsalted butter, softened - ¾ cup sugar - ¼ cup sour cream - 2 teaspoons vanilla extract - 3 large egg whites at room temperature - 1 ¼ cup all-purpose flour - 2 teaspoons baking powder - ½ teaspoon nutmeg (I use speculaaskruiden, which has cinnamon, nutmeg, and cloves) - ¼ teaspoon salt - ½ cup eggnog - 2 teaspoons water For the espresso frosting - ½ cup salted butter - ½ cup shortening - 4 cups powdered sugar - 2 tablespoons hot water - 1 tablespoon instant espresso coffee - 2-3 tablespoons eggnog Directions Make the Cupcakes Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius) and prepare a muffin tin with cupcake liners. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Add sour cream and vanilla extract and mix until well combined. Add egg whites in two batches, mixing until well combined after each batch.  Combine dry ingredients (flour, baking powder, nutmeg, and salt) in a separate bowl. Combine the eggnog and water in a small cup. Add half of the dry ingredients to the batter and mix until well combined. Add the eggnog mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling. Make the frosting Combine butter and shortening in a large mixing bowl and mix until smooth. Add 2 cups of powdered sugar and mix until smooth. Dissolve the powdered espresso in the hot water, then add about half of the espresso mixture to the frosting and mix until smooth. Add the remaining powdered sugar and mix until smooth. Add the remaining espresso mixture and eggnog as needed and mix until you have the desired frosting consistency. Decorate cupcakes with frosting as desired.

The mixture of displeasure and relief is so overpowering my mind. I knew that I would pick to have that pleasure if he kept being so passionate and felt right. I look down the tunneling hallway my eyes feel like kaleidoscopes, yet I can figure there are kids with sparklers and the firecrackers the sounds are going off within all the colors I see. He has to hold me with my back against the walls or I am sure I would fall, I see Justen feeling the left of a rail of the stairs, walking over the entryway into their room feather down that hallway, up above me, me like they’re going to slip away any second, and share the rest of the night cuddling in bed. Is tonight the night I follow him to his room and crawl in with him, or isn’t tonight the night, maybe hold back until tomorrow? That kept running through my head. Tonight, or tomorrow? Tomorrow I’ll wake up and be the same, regardless if I am in his bed or not. This earth will look the same, and everything will feel and taste and smell the same. What am I rushing it for, he’s going to love me the same if not more is, I hold out? Maybe play that three-date rule. My throat gets taut, just thinking about what we could be doing right now, also I have to think about what Ray and Justen are doing, and my eyes start to tingle in ire, and all I can think at that moment is that it’s all Ray’s fault, that my sis has gone home broken-hearted. Yet I don’t want her spending the night here anyway, with him of all boys. It’s funny how you can go from love to hate in seconds. Half an hour later the party starts to wind down. Inside, everyone is just about passed out, at this point, I need to find a place to crash too. Then I thought, should I, or shouldn’t I? My sis is one of those shy ones around cute boys, and those are the ones you have to worry about because they are freaks between the sheets. I can see that somebody pulled the drooping icicle lights off the wall there getting crouched on by the others passing by. They are getting tangled up in my feet, as I move. There twanging and shorting out from the broken blabs, in sparks lighting up the grime corners, like cups and broken beer bottles. You have to be careful like I see a lot of girls with flip-flops on or barefoot running around not a good idea. I think that I’m feeling better now until I move away from the walls, but I’m starting to feel more like the girl I should be around all my friends. ‘There’s always tomorrow,’ Jenny walked up to me and said before going up to her bed when I told her about Ray, yet she seemed not suppressed and I ran the phrase over and over in my head like a chant: There’s always tomorrow. There’s always tomorrow. So that is what I went with thinking… I am going to be with him tomorrow night. I see myself in the ornate hall mirror in the makeup that I replayed, thinking- ‘God Marcel loves this face.’ Every time I put on makeup it reminds me of my mom, I used to watch me bowed over her vanity, getting ready for dates with my father-daughter dates-and it calms me down.

Embury was the first true cocktailian of the modern age, and he took time to analyze the components of a cocktail, breaking them down into a base (usually a spirit, it must be at least 50 percent of the drink); a modifying, smoothing, or aromatizing agent, such as vermouth, bitters, fruit juice, sugar, cream, or eggs; and “additional special flavoring and coloring ingredients,” which he defined as liqueurs and nonalcoholic fruit syrups. Embury taught us that the Ramos Gin Fizz must be shaken for at least five minutes in order to achieve the proper silky consistency, suggested that Peychaud’s bitters be used in the Rob Roy, and noted that “for cocktails, such as the Side Car, a three-star cognac is entirely adequate, although a ten-year-old cognac will produce a better drink.” In the second edition of his book, Embury mentioned that he had been criticized for omitting two drinks from his original work: the Bloody Mary, which he described as “strictly vile,” and the Moscow Mule, as “merely mediocre.” On the subject of Martinis, he explained that although most cocktail books call for the drink to be made with one-third to one-half vermouth, “quite recently, in violent protest of this wishy-washy type of cocktail, there has sprung up the vermouth-rinse method of making Martinis.” He describes a drink made from chilled gin in a cocktail glass coated in vermouth. Embury didn’t approve of either version, and went on to say that a ratio of seven parts gin to one part vermouth was his personal favorite. While Embury was taking his drinking seriously, many Americans were quaffing Martinis by the pitcher, and Playboy magazine commissioned cocktail maven Thomas Mario and, later, Emanuel Greenberg to deliver cocktail news to a nation of people who drank for fun, and did it on a regular basis. Esquire magazine issued its Handbook for Hosts as early as 1949, detailing drinks such as the Sloe Gin Fizz, the Pan American, the “I Died Game, Boys” Mixture, and the Ginsicle—gin with fruit juice or simple syrup poured over chipped ice in a champagne glass. A cartoon in the book depicts a frustrated bartender mopping his fevered brow and exclaiming, “She ordered it because it had a cute name.” The world of cocktails was tilting slightly on its axis, and liquor companies lobbied long and hard to get into the act. In the fifties, Southern Comfort convinced us to make Comfort Manhattans and Comfort Old-Fashioneds by issuing a booklet: How to Make the 32 Most Popular Drinks. By the seventies, when the Comfort Manhattan had become the Improved Manhattan, they were bringing us Happy Hour Mixology Plus a Primer of Happy Hour Astrology, presumably so we would have something to talk about at bars: “Oh, you’re a Virgo—discriminating, keenly analytical, exacting, and often a perfectionist. Wanna drink?

And then there’s my mother. Her beauty hasn’t faded. She had me so young she’s barely forty. Heads still swivel when she walks past. Her body is a trail of winding curves—breasts and hips and butt and thighs. My father diluted my skin color, but hers is a flawless mixture of darkened honey and caramel, and her hair, slightly coarser than mine, is an unrelieved fall of black to her waist. She’s the most beautiful woman I’ve ever seen. And she could never get over herself enough to find out if she had anything else to offer.

Jean’s Rosemary, Olive, and Parmesan Sablés Sablés aux Olives, Romarin, et Parmesan I have a real affection for the sandy-textured cookies called biscuits sablés. Here is the savory version that Jean brought to our neighborhood cinema evening. They are extremely easy to make, provided your butter really is at room temperature when you start. Serve them with a glass of white wine and some plump dates; I can’t think of a better beginning to an evening en plein air. 10½ tablespoons unsalted butter 1¼ cups flour 2 scant teaspoons fresh rosemary, finely chopped 1 cup finely grated Parmesan cheese Black pepper 12 cured black olives, pitted and finely chopped An hour or two before you want to bake, take the butter out of the fridge. It needs to be really soft. Preheat the oven to 350°F. Line a large cookie sheet with parchment paper. In a medium mixing bowl, combine flour, rosemary, Parmesan, and a grinding of black pepper. Add the olives and the softened butter cut into three or four chunks. Knead the butter into the flour mixture with your hands until the ingredients are evenly distributed and a ball of dough has formed. Do not overwork the dough. Put the dough in the fridge for 10 minutes. Roll out the dough on a piece of parchment paper to a thickness of about ¼ inch. Using a 2½-inch biscuit cutter (the top of a glass will do just fine), cut 16 rounds. Bake on a sheet of parchment paper until fragrant and highly colored, 15 to 17 minutes. Cool on a wire rack. Store in an airtight container; they keep nicely for 2 to 3 days. Makes 16 cookies

The picture on it was a mixture of red and gold, striped and colorful as a stick of rock,

As the lamb roasted slowly for hours, Roland turned it and rubbed it with a mixture of olive oil, paprika, cayenne, salt, rosemary, and sage, so that the outside crusted into a beautiful reddish mahogany color. We cut it up before our guests on a large wooden picnic table. The inside was pink and moist, the outside charred and crusty, and the couscous accompaniment flavorful, hot, and plentiful. We also served tomatoes with basil from the garden, red beets with shallots, a pâté of chicken and duck livers, homemade saucisson, wild mushrooms à la grecque (marinated in olive oil and lemon juice with coriander seed), and breads that Loulou had baked fresh. We washed all of this down with cooled Beaujolais and half-gallons of Almadén white wine. For dessert, we had summer fruits with cognac, a chocolate mousse, and a pound cake made by Jean-Claude.