Nd Notes Quotes

The world is rated R, and no one is checking IDs. Do not try to make it G by imagining the shadows away. Do not try to hide your children from the world forever, but do not try to pretend there is no danger. Train them. Give them sharp eyes and bellies full of laughter. Make them dangerous. Make them yeast, and when they’ve grown, they will pollute the shadows.

Do you dislike your role in the story, your place in the shadow? What complaints do you have that the hobbits could not have heaved at Tolkien? You have been born into a narrative, you have been given freedom. Act, and act well until you reach your final scene.

Do not resent your place in the story. Do not imagine yourself elsewhere. Do not close your eyes and picture a world without thorns, without shadows, without hawks. Change this world. Use your body like a tool meant to be used up, discarded, and replaced. Better every life you touch. We will reach the final chapter. When we have eyes that can stare into the sun, eyes that only squint for the Shenikah, then we will see laughing children pulling cobras by their tails, and hawks and rabbits playing tag.

Do not fear the shadowy places. You will never be the first one there. Another went ahead and down until He came out the other side.

Imagine a poem written with such enormous three-dimensional words that we had to invent a smaller word to reference each of the big ones; that we had to rewrite the whole thing in shorthand, smashing it into two dimensions, just to talk about it. Or don’t imagine it. Look outside. Human language is our attempt at navigating God’s language; it is us running between the lines of His epic, climbing on the vowels and building houses out of the consonants.

In this story, the sun moves. In this story, every night meets a dawn and burns away in the bright morning. In this story, Winter can never hold back the Spring... He is the best of all possible audiences, the only Audience to see every scene, the Author who became a Character and heaped every shadow on Himself. The Greeks were right. Live in fear of a grinding end and a dank hereafter. Unless you know a bigger God, or better yet, are related to Him by blood.

What is this world? What is it for? It is art. It is the best of all possible art, a finite picture of the Infinite.

Nick and I could become goodwill ambassadors for the city now that the porno shops on 42nd Street are gone. Must make mental note to contact mayor.

Spring is worth the wait. Life is worth the death.

If someone else was delivering your lines, would you like them? If someone else was wearing your attitude, would you be impressed?

Give me priests. Give me men with feathers in their hair, or tall domed hats, female oracles in caves, servants of the python, smoking weed and reading palms. A gypsy fortuneteller with a foot-peddle ouija board and a gold fish bowl for a crystal ball knows more about the world than many of the great thinkers of the West. Mumbling priests swinging stink cans on their chains and even witch doctors conjuring up curses with a well-buried elephant tooth have a better sense of their places in the world. They know this universe is brimming with magic, with life and riddles and ironies. They know that the world might eat them, and no encyclopedia could stop it

It is hard to stay focused with so much swirling around me. God is distracting. He never stops talking, and I can never stop listening. There is a reason we sleep.

Gilbert Keith Chesterton (that fabulously large Catholic writer) overheard someone making fun of Milton (it didn't matter that the insults were all true).

I am here to paint you a picture of the world I see

But God never seems capable of moderation

Welcome to His poem. His play. His novel. Skip the bowls of fruit and statues. Let the page flick your thumbs. This is His spoken word.

This is poetry, but it is not delicate and fragile, a placid ocean beneath a Bible vese on an inspirational poster. This poetry had testicles. It's rougher than a rodeo. Which is why the cliffs are crowded with spectators

Evil is an adjective. It is an adjective used to describe those actions of man (and their effects) that are contrary to the nature of God.

If you knew the meaning of life, would you necessarily like it?

I knew I was different from the rest of you plebes. Look how silly and gothic you all look with your skinny, knobbed arms. I'm unique. Neoclassical.

I've seen a baby born. And, ahem, I know what made it. But I'm not telling, you'd never believe me.

I love it as it is, because it is a story, and it isn't stuck in one place.

In The Silver Chair, the Marsh-wiggle Puddleglum is all wisdom in rebutting the witch as she denies the existence of the world in which he believes. But as children's fiction isn't quite academically respectable, I'll pretend that I learned this from Blaise Pascal. [...] If the world really is accidental and devoid of meaning, and you and I have no more value in the cosmos than you average bread mold, and Beauty and Goodness are artificial constructs imagined within an explosion, constructs that are controlled by chemical reactions within the accident and have no necessary correspondence to reality, then my made-up children's world licks your real world silly. Depart from me. Go drown in your seething accident. Puddleglum and I are staying here.

Mumbling priests swinging stick cans on their chains and even witch doctors conjuring up curses with a well-buried elephant tooth have a better sense of their places in the world. They know this universe is brimming with magic, with life and riddles and ironies. They know that the world might eat them, and no encyclopedia could stop it.

If someone else was wearing your attitude, would you be impressed?

Is the journey the destination? Please, no. Let me out of your Volkswagen bus at the next corner.

Complain. Whine. Be a fusser. The story needs those as well, because every butt needs a joke, and the audience must laugh. Whether they (and God) laugh at or with us is up to you.

Plato, the first true pope of philosophy (sorry, Socrates), argued for a World of Forms above the reality-a transcendent plane of perfect essences, pure and lovely, where nothing ever gets muddy (including the essence of mud.)

Christ to the thief: Come with me. We die together, a thief and the Maker of the world. Walk with the Infinite made flesh into the belly of the whale. Stand close while reality quakes. Watch while Death is taken by the throat. Today you will be with me in Paradise. Stories don't end at death.

Descartes, the Frenchman, had little trouble knowing that he existed.

We're all carnies, though some people are in denial. They want to be above it all, above the mayhem of laughter and people and lights and animals and the dark sadness that lurks in the coners and beneath the rides and in the trailers after hours. So they ride teh Ferris wheel, and at the top, they think they've left it all behind They've ascended to a place where they can take things seriously. Where they can be taken seriously.

Do not cry to me. I can only cry with you. I will not die for you. I am still too young in the meaning of love. Talk to the Fool, to the one who left a throne to enter an anthill. He will enter your shadow. It cannot taint HIm. He has done it before. His holiness is not fragile. It burns like a father to the sun. Touch His skin, put your hand in His side. He has kept His scars when He did not have to. Give Him your pain and watch it overwhelmed, burned away in the joy He takes in loving. In stooping.

We have been created as recipients. I look at the stars, at the grass, at my fat-faced children, at my fingernails, and I am oppressed by gratitude I have been given a belly so that I might hunger. I have been given hunger so that I might be fed. I look in the atheist's mirror. I look at his faith in the nonexistence of meaning. I look at his preaching and painting. I see nothing but a shit-storm. Why would I walk through that door? Why would I live in your novel?

He exists on two planes. He sees the story as He tells it, while He weaves it, shapes it, and sings it. And He stepped inside it. The shadows exist in the painting, the dark corners of grief and trial and wickedness all exist so that He might step inside them, so we could see how low He can stoop. In this story, the Author became flesh and wandered the stage with Hamlet, offering His own life. In this story, the Author heaped all that He loathed, all that displeased Him, all the wrongness of the world, onto Himself.

Is this what mortality means? Is this how I know my body is of the sort that can stop, that can feed crabs, that will someday be placed in a box and dropped in a hole? I have a need to stand near the edge, to feel this small risk, to feel my heart beat. If I were not the dying sort, I would be standing closer, beneath the full blow of each breaker.

to an infinite artist, a Creator in love with His craft, there is no unimportant corner, there is no thrown-away image, no tattered thread in the novel left untied.

Only a good novel can make me enjoy the final page.

I love it with all of its villains and pretty liars and self-righteous pompers

Should we care about philosopher if the world so clearly doesn't?

i love the world as it is, because I love what it will be.

Every four years, I'll watch figure skating, but I'm no closer to buying tights.

It is easy to be numb to the world’s marvels when you’ve missed lunch and the light is still red.

Note what the catalogue says about colour and height and time of flowering, choose the appropriate shade of crayon and mark position of plant on plan. You will soon see what would make good neighbours nd what would be fatal. Last year I dumped a lot of seeds haphazardly in a hurry and got mesembryanthemums and a new ‘electric orange’ calendula mingled with a scarlet eschscholtzia and even the thought of it makes me shudder yet. The conjunction of paralytic pink, blinding blood-orange and genuine clear scarlet was practically un-lookable at. I expected it to blow up at any moment, …

To exist in this poem [of creation] is a greater gift than any finite creature can imagine. To be so insignificant and yet still be given a speaking part, to be given scenes that are my own, and my own only, scenes where the audience is limited to the Author Himself (scenes that I often flub), to have been here with my frozen nose, to have been crafted with at least as much care as a snowflake (though I'm harder to melt), and to hear and feel and see and taste and smell the heavy poetry of God, that is enough.

Tragedy isn’t an easy thing to kill. It takes more than a turtle. Tragedy must be destroyed by someone willing to be swallowed by it, willing to be broken, torn out of the flesh, but able to return to it. Someone must be able to shatter the tragic from within and exit into comedy, able to rip a hole so wide that a train of souls, a parade, could follow after, banging drums and throwing candy as they strolled into the sun.

This world is beautiful but badly broken. St. Paul said that it groans, but I love it even in its groaning. I love this round stage where we act out the tragedies and the comedies of history. I love it with all of its villains and petty liars and self-righteous pompers. I love the ants and the laughter of wide-eyed children encountering their first butterfly. I love it as it is, because it is a story, and it isn’t stuck in one place. It is full of conflict and darkness like every good story. And like every good story, there will be an ending. I love the world as it is, because I love what it will be. I love it because it spins and tilts, because it’s dizzying, because of the night sky and the swirling lights. But I have run too far ahead. We should be more . . . philosophical.

Do not resent your place in the story. Do not imagine yourself elsewhere. Do not close your eyes and picture a world without thorns, without shadows, without hawks. Change this world. Use your body like a tool meant to be used up, discarded, and replaced. Better every life you touch. We will reach the final chapter.

Just as with a traditional book, you can also highlight favorite passages, add notes, and create bookmarks.

Every culture has felt the overwhelming pressure of existence itself and the need to explain it.

The ocean can never forget the Flood. It has tasted mountains.

and a smaller, sad, little-dead-poet sphere with acne scars spins around us lighting the night...

Solomon smiles with us

Nietzsche- a weak but strongly mustachioed, Lutheran Pastor's son.

I've watched goldfish make babies, and ants execute earwigs. I've seen a fly deliver live young while having its head eaten by a mantis. And I had a golden retriever behave like one.

Three postcards await our perusal, yea, three visions of a world. One: I see a theme park where there are lots of rides, but there is nobody who can control them and nobody who knows how the rides end. Grief counseling, however, is included in the price of admission. Two: I see an accident. An explosion of some kind inhabited by happenstantial life forms. A milk spill gone bacterial, only with more flame. It has no meaning or purpose or master. It simply is. Three: I see a stage, a world where every scene is crafted. Where men act out their lives within a tapestry, where meaning and beauty exist, where right and wrong are more than imagined constructs. There is evil. There is darkness. There is the Winter of tragedy, every life ending, churned back into the soil. But the tragedy leads to Spring. The story does not end in frozen death. The fields are sown in grief. The harvest will be reaped in joy. I see a Master's painting. I listen to a Master's prose. When darkness falls on me, when I stand on my corner of the stage and hear my cue, when I know my final scene has come and I must exit, I will go into the ground like corn, waiting for the Son.

There is water somewhere in the world that ran down the body of the Word Himself as John, His cousin, baptized Him. No doubt it is water still, uncherished by man, known only by the Author of this story.

I’m grateful to God for the eyes in my head, and for the wildness of the spinning world these eyes see. This world, shaped by His words, can never be tamed by mine. But there is joy to be had in trying and falling short

Of course, the nonexistence of God is nothing more than a nonsense option. The categories of good and evil themselves require some sort of transcendent standard. What makes things good? What makes things evil? Atheists have, by and large, given up on the idea of an absolute standard of morality. After all, spiritual emptiness and the nonexistence of anything outside of the simple material universe is no way to come up with an ethical system. Morality is cultural preference (which cannot be said to be right or wrong) and fundamentally relative. It takes on (to be generous) the same authority as Wisconsin speed limits on a Nevada highway at night.

The military historian John Keegan notes that by the middle of the 2nd millennium BCE, the chariot allowed nomadic armies to rain death on the civilizations they invaded. “Circling at a distance of 100 or 200 yards from the herds of unarmored foot soldiers, a chariot crew—one to drive, one to shoot—might have transfixed six men a minute. Ten minutes’ work by ten chariots would cause 500 casualties or more, a Battle of the Somme–like toll among the small armies of the period.”14

FETTUCCINI “PORCINI” (Australian Fettuccini) Trudi’s 1st Note: We just returned from a trip to Australia. This is my version of a recipe we experienced in Sydney. It’s easy to make and a wonderful flavor. For the Pasta: Prepare a package of your favorite brand fettuccini pasta as instructed on the package. Use the size that serves 4. When the pasta is cooked, drain it, give it a stir to keep it from sticking together, cover it loosely with foil and set it aside on a cold burner to wait for its yummy sauce. For the Sauce: ¼ pound bacon (regular sliced, not thick) ½ pound (8 ounces) fresh mushrooms sliced, or chopped ½ cup chopped onions (regular yellow onions or green onions—if you use green onions, you can use up to 2 inches of the stem) 4-inch square of fresh salmon filet 15-ounce (approximate—if it’s a bit more, that’s okay) jar of prepared Alfredo sauce Pan fry the bacon until it’s crispy and lift it out of the fat with a slotted spoon to drain it on paper towels. Use the remaining bacon fat in the pan to fry the mushrooms until they are very well done. Add the onions to the pan and continue to fry until the onions are translucent and fully cooked. Cut the raw salmon into cubes and add it to the pan. Fry it until the salmon is fully cooked. Add the drained bacon pieces to the pan and add the Alfredo sauce. Stir everything together until it’s well-combined and heated through. Arrange the pasta you’ve cooked on 4 plates. Ladle the delicious mixture in the frying pan over the pasta and serve to rave reviews! Trudi’s 2nd Note: The porcini is in quotes because I’m sure the restaurant used them, but regular mushrooms work just as well and are easier on the budget. Fresh salmon works great but since it sort of falls apart in the cooking anyway, you probably could use canned or packaged salmon and get the same results. If you prefer, you could also use packaged Alfredo sauce mix and prepare it yourself.

This world is beautiful but badly broken. St. Paul said that it groans, but I love it even in its groaning. I love this round stage where we act out the tragedies and the comedies of history. I love it with all of its villains and petty liars and self-righteous pompers. I love the ants and the laughter of wide-eyed children encountering their first butterfly. I love it as it is, because it is a story, and it isn’t stuck in one place. It is full of conflict and darkness like every good story. And like every good story, there will be an ending. I love the world as it is, because I love what it will be. I

From gun shows, where they openly promote their product by imploring customers to buy “while you still can,” to homegrown militias who apparently believe in their blessed little hearts that they, a group of overweight forty-and fifty-year-old men who have never even had Boy Scout–level training and can’t jog a mile, are the protectors of America, the Second Amendment has by far got to be the most countercultured of all the amendments. Obviously, there are groups that take the First Amendment very seriously, but it’s tough to imagine a group of soccer moms getting together on the weekends to discuss “tactics” on how to keep free speech alive and comparing notes on their sweet new semiautomatic megaphones they use to proudly shout about their rights at “free speech shows.

STUFFIN’ MUFFINS Preheat oven to 350 degrees F., rack in the middle position. 4 ounces salted butter (1 stick, 8 Tablespoons, ¼ pound) ½ cup finely chopped onion (you can buy this chopped or chop it yourself) ½ cup finely chopped celery ½ cup chopped apple (core, but do not peel before chopping) 1 teaspoon powdered sage 1 teaspoon powdered thyme 1 teaspoon ground oregano 8 cups herb stuffing (the kind in cubes that you buy in the grocery store—you can also use plain bread cubes and add a quarter-teaspoon more of ground sage, thyme, and oregano) 3 eggs, beaten (just whip them up in a glass with a fork) 1 teaspoon salt ½ teaspoon black pepper (freshly ground is best) 2 ounces (½ stick, 4 Tablespoons, pound) melted butter ¼ to ½ cup chicken broth (I used Swanson’s) Hannah’s 1st Note: I used a Fuji apple this time. I’ve also used Granny Smith apples, or Gala apples. Before you start, find a 12-cup muffin pan. Spray the inside of the cups with Pam or another nonstick cooking spray OR line them with cupcake papers. Get out a 10-inch or larger frying pan. Cut the stick of butter in 4 to 8 pieces and drop them inside. Put the pan over MEDIUM heat on the stovetop to melt the butter. Once the butter has melted, add the chopped onions. Give them a stir. Add the chopped celery. Stir it in. Add the chopped apple and stir that in. Sprinkle in the ground sage, thyme, and oregano. Sauté this mixture for 5 minutes. Then pull the frying pan off the heat and onto a cold burner. In a large mixing bowl, combine the 8 cups of herb stuffing. (If the boxed stuffing you bought has a separate herb packet, just sprinkle it over the top of the mixture in your frying pan. That way you’ll be sure to put it in!) Pour the beaten eggs over the top of the herb stuffing and mix them in. Sprinkle on the salt and the pepper. Mix them in. Pour the melted butter over the top and mix it in. Add the mixture from your frying pan on top of that. Stir it all up together. Measure out ¼ cup of chicken broth. Wash your hands. (Mixing the stuffing is going to be a lot easier if you use your impeccably clean hands to mix it.) Pour the ¼ cup of chicken broth over the top of your bowl. Mix everything with your hands. Feel the resulting mixture. It should be softened, but not wet. If you think it’s so dry that your muffins might fall apart after you bake them, mix in another ¼ cup of chicken broth. Once your Stuffin’ Muffin mixture is thoroughly combined, move the bowl close to the muffin pan you’ve prepared, and go wash your hands again. Use an ice cream scoop to fill your muffin cups. If you don’t have an ice cream scoop, use a large spoon. Mound the tops of the muffins by hand. (Your hands are still impeccably clean, aren’t they?) Bake the Stuffin’ Muffins at 350 degrees F. for 25 minutes. Yield: One dozen standard-sized muffins that can be served hot, warm, or at room temperature. Hannah’s 2nd Note: These muffins are a great accompaniment to pork, ham, chicken, turkey, duck, beef, or . . . well . . . practically anything! If there are any left over, you can reheat them in the microwave to serve the next day. Hannah’s 3rd Note: I’m beginning to think that Andrea can actually make Stuffin’ Muffins. It’s only April now, so she’s got seven months to practice.

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

TIO TITO’S SUBLIME LIME BAR COOKIES Preheat oven to 350 degrees F., rack in the middle position. ½ cup finely-chopped coconut (measure after chopping—pack it down when you measure it) 1 cup cold salted butter (2 sticks, 8 ounces, ½ pound) ½ cup powdered (confectioners) sugar (no need to sift unless it’s got big lumps) 2 cups all-purpose flour (pack it down when you measure it)   4 beaten eggs (just whip them up with a fork) 2 cups white (granulated) sugar cup lime juice (freshly squeezed is best) cup vodka (I used Tito’s Handmade Vodka) ½ teaspoon salt 1 teaspoon baking powder ½ cup all-purpose flour (pack it down when you measure it) Powdered (confectioners) sugar to sprinkle on top Coconut Crust: To get your half-cup of finely-chopped coconut, you will need to put approximately ¾ cup of shredded coconut in the bowl of a food processor. (The coconut will pack down more when it’s finely-chopped so you’ll need more of the stuff out of the package to get the half-cup you need for this recipe.) Chop the shredded coconut up finely with the steel blade. Pour it out into a bowl and measure out ½ cup, packing it down when you measure it. Return the half-cup of finely chopped coconut to the food processor. (You can also do this by spreading out the shredded coconut on a cutting board and chopping it finely by hand.) Cut each stick of butter into eight pieces and arrange them in the bowl of the food processor on top of the chopped coconut. Sprinkle the powdered sugar and the flour on top of that. Zoop it all up with an on-and-off motion of the steel blade until it resembles coarse cornmeal. Prepare a 9-inch by 13-inch rectangular cake pan by spraying it with Pam or another nonstick cooking spray. Alternatively, for even easier removal, line the cake pan with heavy-duty foil and spray that with Pam. (Then all you have to do is lift the bar cookies out when they’re cool, peel off the foil, and cut them up into pieces.) Sprinkle the crust mixture into the prepared cake pan and spread it out with your fingers. Pat it down with a large spatula or with the palms of your impeccably clean hands. Hannah’s 1st Note: If your butter is a bit too soft, you may end up with a mass that balls up and clings to the food processor bowl. That’s okay. Just scoop it up and spread it out in the bottom of your prepared pan. (You can also do this in a bowl with a fork or a pie crust blender if you prefer.) Hannah’s 2nd Note: Don’t wash your food processor quite yet. You’ll need it to make the lime layer. (The same applies to your bowl and fork if you make the crust by hand.) Bake your coconut crust at 350 degrees F. for 15 minutes. While your crust is baking, prepare the lime layer. Lime Layer: Combine the eggs with the white sugar. (You can use your food processor and the steel blade to do this, or you can do it by hand in a bowl.) Add the lime juice, vodka, salt, and baking powder. Mix thoroughly. Add the flour and mix until everything is incorporated. (This mixture will be runny—it’s supposed to be.) When your crust has baked for 15 minutes, remove the pan from the oven and set it on a cold stovetop burner or a wire rack. Don’t shut off the oven! Just leave it on at 350 degrees F. Pour the lime layer mixture on top of the crust you just baked. Use potholders to pick up the pan and return it to the oven. Bake your Sublime Lime Bar Cookies for an additional 30 minutes. Remove the pan from the oven and cool your lime bars in the pan on a cold stovetop burner or a wire rack. When the pan has cooled to room temperature, cover it with foil and refrigerate it until you’re ready to serve. Cut the bars into brownie-sized pieces, place them on a pretty platter, and sprinkle them lightly with powdered sugar. Yum! Hannah’s 3rd Note: If you would prefer not to use alcohol in these bar cookies, simply substitute whole milk for the vodka. This recipe works both ways and I can honestly tell you that I’ve never met anyone who doesn’t like my Sublime Lime Bar Cookies!

GUAC AD HOC   Hannah’s 1st Note: This is Howie Levine’s guacamole recipe. He’s Lake Eden’s most popular lawyer. 2 ounces cream cheese 4 ripe avocados (I used Haas avocados) 2 Tablespoons lemon juice (freshly squeezed is best) 1 clove garlic, finely minced (you can squeeze it in a garlic press if you have one) cup finely chopped fresh oregano leaves 1 Italian (or plum) tomato, peeled, seeded, and chopped 4 green onions, peeled and thinly sliced (you can use up to 2 inches of the green stem) ½ teaspoon salt 10 grinds of freshly ground pepper (or tea spoon) ½ cup sour cream to spread on top Bacon bits to sprinkle on top of the sour cream Tortilla chips as dippers Howie’s Note: I use chopped oregano because Florence doesn’t always carry cilantro at the Lake Eden Red Owl. This guacamole is equally good with either one. Heat the cream cheese in a medium-sized microwave-safe bowl for 15 seconds on HIGH, or until it’s spreadable. Peel and seed the avocados. Put them in the bowl with the cream cheese and mix everything up with a fork. Mix just slightly short of smooth. You want the mixture to have a few lumps of avocado. Add the lemon juice and mix it in. It’ll keep your Guac Ad Hoc from browning. Add the minced garlic, chopped oregano leaves, tomato, sliced green onion, salt, and pepper. Mix everything together. Put your Guac Ad Hoc in a pretty bowl, and cover it with the sour cream. Sprinkle on the bacon bits. If you’re NOT going to serve it immediately, spread on the sour cream, but don’t use the bacon bits. Cover the bowl with plastic wrap and refrigerate it until time to serve. Then sprinkle on the bacon bits. (My bacon bits got a little tough when I added them to the bowl and refrigerated it. They were best when I sprinkled them on at the last moment.) Hannah’s 2nd Note: Mike and Norman like this best if I serve it with sliced, pickled Jalapenos on top. Mother won’t touch it that way. Yield: This amount of Guac Ad Hoc serves 4 unless you’re making it for a Super Bowl game. Then you’d better double the recipe.

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

there are continually turning up in life moral and rational persons, sages and lovers of human- ity who make it their object to live all their lives as morally and rationally as possible, to be, so to speak, a light to their neighbours simply in order to show them that it is possible to live morally and rationally in this world. And yet we all know that those very people sooner or later have been false to themselves, playing some queer trick, o en a most un- seemly one. Now I ask you: what can be expected of man since he is a being endowed with strange qualities? Show- er upon him every earthly blessing, drown him in a sea of happiness, so that nothing but bubbles of bliss can be seen Free eBooks at Planet eBook.com on the surface; give him economic prosperity, such that he should have nothing else to do but sleep, eat cakes and busy himself with the continuation of his species, and even then out of sheer ingratitude, sheer spite, man would play you some nasty trick. He would even risk his cakes and would deliberately desire the most fatal rubbish, the most uneco- nomical absurdity, simply to introduce into all this positive good sense his fatal fantastic element. It is just his fantastic dreams, his vulgar folly that he will desire to retain, simply in order to prove to himself—as though that were so neces- sary— that men still are men and not the keys of a piano, which the laws of nature threaten to control so completely that soon one will be able to desire nothing but by the cal- endar. And that is not all: even if man really were nothing but a piano-key, even if this were proved to him by natural science and mathematics, even then he would not become reasonable, but would purposely do something perverse out of simple ingratitude, simply to gain his point. And if he does not nd means he will contrive destruction and chaos, will contrive su erings of all sorts, only to gain his point! He will launch a curse upon the world, and as only man can curse (it is his privilege, the primary distinction be- tween him and other animals), may be by his curse alone he will attain his object—that is, convince himself that he is a man and not a piano-key! If you say that all this, too, can be calculated and tabulated—chaos and darkness and curses, so that the mere possibility of calculating it all be- forehand would stop it all, and reason would reassert itself, then man would purposely go mad in order to be rid of rea- 0 Notes from the Underground son and gain his point! I believe in it, I answer for it, for the whole work of man really seems to consist in nothing but proving to himself every minute that he is a man and not a piano-key! It may be at the cost of his skin, it may be by can- nibalism! And this being so, can one help being tempted to rejoice that it has not yet come o , and that desire still de- pends on something we don’t know?

BACON, EGG, AND CHEDDAR CHEESE TOAST CUPS Preheat oven to 400 degrees F., rack in the middle position. 6 slices bacon (regular sliced, not thick sliced) 4 Tablespoons (2 ounces, ½ stick) salted butter, softened 6 slices soft white bread ½ cup grated cheddar cheese 6 large eggs Salt and pepper to taste Cook the 6 slices of bacon in a frying pan over medium heat for 6 minutes or until the bacon is firmed up and the edges are slightly brown, but the strips are still pliable. They won’t be completely cooked, but that’s okay. They will finish cooking in the oven. Place the partially-cooked bacon on a plate lined with paper towels to drain it. Generously coat the inside of 6 muffin cups with half of the softened butter. Butter one side of the bread with the rest of the butter but stop slightly short of the crusts. Lay the bread out on a sheet of wax paper or a bread board butter side up. Hannah’s 1st Note: You will be wasting a bit of butter here, but it’s easier than cutting rounds of bread first and trying to butter them after they’re cut. Using a round cookie cutter that’s three and a half inches (3 and ½ inches) in diameter, cut circles out of each slice of bread.   Hannah’s 2nd Note: If you don’t have a 3.5 inch cookie cutter, you can use the top rim of a standard size drinking glass to do this. Place the bread rounds butter side down inside the muffin pans, pressing them down gently being careful not to tear them as they settle into the bottom of the cup. If one does tear, cut a patch from the buttered bread that is left and place it, buttered side down, over the tear. Curl a piece of bacon around the top of each piece of bread, positioning it between the bread and the muffin tin. This will help to keep the bacon in a ring shape. Sprinkle shredded cheese in the bottom of each muffin cup, dividing the cheese as equally as you can between the 6 muffin cups. Crack an egg into a small measuring cup (I use a half-cup measure) with a spout, making sure to keep the yolk intact. Hannah’s 3rd Note: If you break a yolk, don’t throw the whole egg away. Just slip it in a small covered container which you will refrigerate and use for scrambled eggs the next morning, or for that batch of cookies you’ll make in the next day or two. Pour the egg carefully into the bottom of one of the muffin cups. Repeat this procedure for all the eggs, cracking them one at a time and pouring them into the remaining muffin cups. When every muffin cup has bread, bacon, cheese and egg, season with a little salt and pepper. Bake the filled toast cups for 6 to 10 minutes, depending on how firm you want the yolks. (Naturally, a longer baking time yields a harder yolk.) Run the blade of a knife around the edge of each muffin cup, remove the Bacon, Egg, and Cheddar Cheese Toast Cups, and serve immediately. Hannah’s 4th Note: These are a bit tricky the first time you make them. That’s just “beginner nerves”. Once you’ve made them successfully, they’re really quite easy to do and extremely impressive to serve for a brunch. Yield: 6 servings (or 3 servings if you’re fixing them for Mike and Norman).

Cuba has nine official National Public Holidays January 1st - Liberation Day & New Year’s Liberation Day is also called “Triunfo de la Revolucion.” This day celebrates the removal of dictator Batista from power and the start of Fidel Castro’s power. January 2nd - Victory of the Armed Forces A holiday commemorating its revolution’s history. Good Friday Good Friday became a national holiday following the visit of Pope Benedict XVI. The first Good Friday recognized as a holiday was in 2014, according to Granma, the Official Body Central Committee of the Communist Party of Cuba. May 1st - International Labour Day Called “Dia de los Trabajadores,” Havana-Guide.com noted there are many celebrations this holiday, including “speeches on the ‘Plaza de la Revolucion’ celebrating the work force and the Communist party.” July 25th till 27th - Commemmoration of the Assault to Moncada/National Rebellion Day This three-day long holiday remembers the 1953 capture and exile of Fidel Castro, according to VisitarCuba. This happened near Santiago in the Moncada army barracks. This week is also celebrated with carnivals in Santiago as the saint day of St. James (Santiago). October 19th - Independence Day, “Dia de la Independencia” Independence Day celebrates the early independence of Cuba in 1868, when Carlos Manuel Cespedes freed his slaves and began the War of Independence against Spain, according to Travel Cuba. December 25, 2017 - Christmas, “Natividad” Christmas has only recently been re-established as a holiday due to Pope John Paul’s visit in 1998.

And who knows (there is no saying with certainty), perhaps the only goal on earth to which mankind is striving Free eBooks at Planet eBook.com lies in this incessant process of attaining, in other words, in life itself, and not in the thing to be attained, which must always be expressed as a formula, as positive as twice two makes four, and such positiveness is not life, gentlemen, but is the beginning of death. Anyway, man has always been afraid of this mathematical certainty, and I am afraid of it now. Granted that man does nothing but seek that math- ematical certainty, he traverses oceans, sacri ces his life in the quest, but to succeed, really to nd it, dreads, I assure you. He feels that when he has found it there will be noth- ing for him to look for. When workmen have nished their work they do at least receive their pay, they go to the tavern, then they are taken to the police-station—and there is oc- cupation for a week. But where can man go? Anyway, one can observe a certain awkwardness about him when he has attained such objects. He loves the process of attaining, but does not quite like to have attained, and that, of course, is very absurd. In fact, man is a comical creature; there seems to be a kind of jest in it all. But yet mathematical certainty is a er all, something insu erable. Twice two makes four seems to me simply a piece of insolence. Twice two makes four is a pert coxcomb who stands with arms akimbo bar- ring your path and spitting. I admit that twice two makes four is an excellent thing, but if we are to give everything its due, twice two makes ve is sometimes a very charming thing too. And why are you so rmly, so triumphantly, convinced that only the normal and the positive—in other words, only what is conducive to welfare—is for the advantage of man? Notes from the Underground Is not reason in error as regards advantage? Does not man, perhaps, love something besides well-being? Perhaps he is just as fond of su ering? Perhaps su ering is just as great a bene t to him as well-being? Man is sometimes extraor- dinarily, passionately, in love with su ering, and that is a fact. ere is no need to appeal to universal history to prove that; only ask yourself, if you are a man and have lived at all. As far as my personal opinion is concerned, to care only for well-being seems to me positively ill-bred. Whether it’s good or bad, it is sometimes very pleasant, too, to smash things. I hold no brief for su ering nor for well-being either. I am standing for ... my caprice, and for its being guaran- teed to me when necessary. Su ering would be out of place in vaudevilles, for instance; I know that. In the ‘Palace of Crystal’ it is unthinkable; su ering means doubt, negation, and what would be the good of a ‘palace of crystal’ if there could be any doubt about it? And yet I think man will never renounce real su ering, that is, destruction and chaos. Why, su ering is the sole origin of consciousness. ough I did lay it down at the beginning that consciousness is the great- est misfortune for man, yet I know man prizes it and would not give it up for any satisfaction. Consciousness, for in- stance, is in nitely superior to twice two makes four. Once you have mathematical certainty there is nothing le to do or to understand. ere will be nothing le but to bottle up your ve senses and plunge into contemplation. While if you stick to consciousness, even though the same result is attained, you can at least og yourself at times, and that will, at any rate, liven you up. Reactionary as it is, corporal punishment is better than nothing.

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

MONKEY BREAD   Preheat oven to 350 degrees F., rack in the middle position. 1 and ¼ cups white (granulated) sugar 1 and ½ teaspoons ground cinnamon 4 cans (7.5 ounce tube) unbaked refrigerated biscuits (I used Pillsbury) 1 cup chopped nuts of your choice (optional) 1 cup chocolate chips (optional) (that’s a 6-ounce size bag) ½ cup salted butter (1 stick, 4 ounces, ¼ pound) Hannah’s 1st Note: If you prefer, you can use 16.3 ounce tubes of Pillsbury Grands. If you do this, buy only 2 tubes. They are larger—you will use half a tube for each layer. Tony’s Note: If you use chocolate chips and/or nuts, place them between each biscuit layer. Spray the inside of a Bundt pan with Pam or another nonstick cooking spray. Set your prepared pan on a drip pan just in case the butter overflows. Then you won’t have to clean your oven. Mix the white sugar and cinnamon together in a mixing bowl. (I used a fork to mix it up so that the cinnamon was evenly distributed.) Open 1 can of biscuits at a time and break or cut them into quarters. You want bite-size pieces. Roll the pieces in the cinnamon and sugar mixture, and place them in the bottom of the Bundt pan. Sprinkle one-third of the chopped nuts and one-third of the chocolate chips on top of the layer, if you decided to use them. Open the second can of biscuits, quarter them, roll them in the cinnamon and sugar, and place them on top of the first layer. (If you used Pillsbury Grands, you’ll do this with the remainder of the first tube.) Sprinkle on half of the remaining nuts and chocolate chips, if you decided to use them. Repeat with the third can of biscuits (or the first half of the second tube of Grands). Sprinkle on the remainder of the nuts and chocolate chips, if you decided to use them. Repeat with the fourth can of biscuits (or the rest of the Grands) to make a top layer in your Bundt pan. Melt the butter and the remaining cinnamon and sugar mixture in a microwave safe bowl on HIGH for 45 seconds. Give it a final stir and pour it over the top of your Bundt pan. Bake your Monkey Bread at 350 degrees F. for 40 to 45 minutes, or until nice and golden on top. Take the Bundt pan out of the oven and let it cool on a cold burner or a wire rack for 10 minutes while you find a plate that will fit over the top of the Bundt pan. Using potholders or oven mitts invert the plate over the top of the Bundt pan and turn it upside down to unmold your delicious Monkey Bread. To serve, you can cut this into slices like Bundt cake, but it’s more fun to just let people pull off pieces with their fingers. Hannah’s 2nd Note: If you’d like to make Caramel Monkey Bread, use only ¾ cup of white sugar. Mix it with the cinnamon the way you’d do if it was the full amount of white sugar. At the very end when you melt the butter with the leftover cinnamon and sugar mixture, add ¾ cup of brown sugar to the bowl before you put it in the microwave. Pour that hot mixture over the top of your Bundt pan before baking and it will form a luscious caramel topping when you unmold your Monkey Bread. Hannah’s 3rd Note: I don’t know why this is called “Monkey Bread”. Norman thinks it has something to do with the old story about the monkey that couldn’t get his hand out of the hole in the tree because he wouldn’t let go of the nut he was holding in his fist. Mike thinks it’s because monkeys eat with their hands and you can pull this bread apart and eat it with your hands. Mother says it’s because monkeys are social animals and you can put this bread in the center of the table and everyone can sit around it and eat. Tracey says it’s because it’s a cute name. Bethie doesn’t care. She just wants to eat it.

DOC’S BRAN-OATMEAL-RAISIN COOKIES Preheat oven to 350 degrees F., rack in the middle position. ¾ cup raisins (either regular or golden, your choice) ¾ cup boiling water 1 cup white (granulated) sugar ½ cup brown sugar (pack it down when you measure it) ¾ cup (1 and ½ sticks, 6 ounces) salted butter, softened to room temperature 2 large eggs ½ teaspoon salt 1 teaspoon baking soda 1 teaspoon ground cinnamon ¼ teaspoon grated nutmeg (freshly grated is best) 1 teaspoon vanilla extract 2 cups all-purpose flour (pack it down in the cup when you measure it) 1 and ½ cups dry quick oatmeal (I used Quaker Quick 1-Minute) 2 cups bran flake cereal Place ¾ cup of raisins in a 2-cup Pyrex measuring cup or a small bowl that can tolerate boiling water without cracking. Pour the ¾ cup boiling water over the raisins in the cup. Stir a bit with a fork so they don’t stick together, and then leave them, uncovered, on the counter to plump up. Prepare your cookie sheets by spraying them with Pam or another nonstick cooking spray, or lining them with parchment paper that you also spray with Pam or another nonstick cooking spray. Hannah’s 1st Note: This cookie dough is a lot easier to make if you use an electric mixer. Place the cup of white sugar in the bottom of a mixing bowl. Add the half-cup of brown sugar. Mix them together until they’re a uniform color. Place the softened butter in the mixer bowl and beat it together with the sugars until the mixture is nice and fluffy. Mix in the eggs, one at a time, beating after each addition. Add the salt, baking soda, cinnamon, nutmeg and vanilla extract. Beat until the mixture is smooth and well incorporated. On LOW speed, add the flour, one-half cup at a time, beating after each addition. Continue to beat until everything is well blended. Drain the raisins by dumping them in a strainer. Throw away any liquid that remains, then gently pat the raisins dry with a paper towel. With the mixer running on LOW speed, add the raisins to the cookie dough. With the mixer remaining on LOW speed, add the dry oatmeal in half-cup increments, mixing after each increment. Turn the mixer OFF, and let the dough rest while you prepare the bran flakes. Measure 2 cups of bran flake cereal and place them in a 1-quart freezer bag. Roll the bag up from the bottom, getting out as much air as possible, and then seal it with the bran flakes inside. Squeeze the bran flakes with your fingers, crushing them inside the bag. Place the bag on the counter and squash the bran flakes with your hands. Once they’re in fairly small pieces, take the bag over to the mixer. Turn the mixer on LOW speed. Open the bag and add the crushed bran flakes to your cookie dough, mixing until they’re well incorporated. Turn off the mixer, scrape down the sides of the bowl with a rubber spatula, and give the bowl a final stir by hand. Drop the dough by rounded Tablespoonfuls (use a Tablespoon from your silverware drawer, not one you’d use for measuring ingredients) onto your prepared cookie sheet. There should be 12 cookie dough mounds on every standard-size cookie sheet. Hannah’s 2nd Note: Lisa and I use a level 2-Tablespoon scooper to form these cookies down at The Cookie Jar. Bake Doc’s Bran-Oatmeal-Raisin Cookies at 350 degrees F. for 13 to 15 minutes, or until golden brown on top. Remove the cookies from the oven, and let them cool on the cookie sheets for 2 minutes. Then remove them to a wire rack to cool completely. Yield: 2 to 3 dozen delicious cookies, depending on cookie size. Hannah’s 3rd Note: Doc had to warn the Lake Eden Memorial Hospital cooks not to let the patients have more than two cookies. Since they contain bran and bran is an aid to the digestive system, patients who eat a lot of these cookies could be spending a lot of time in the little room with the porcelain fixtures.

EASY FRUIT PIE   Preheat oven to 375 degrees F., rack in the middle position. Note from Delores: I got this recipe from Jenny Hester, a new nurse at Doc Knight’s hospital. Jenny just told me that her great-grandmother used to make it whenever the family came over for Sunday dinner. Hannah said it’s easy so I might actually try to make it some night for Doc. ¼ cup salted butter (½ stick, 2 ounces, pound) 1 cup whole milk 1 cup white (granulated) sugar 1 cup all-purpose flour (pack it down in the cup when you measure it) 1 and ½ teaspoons baking powder ½ teaspoon salt 1 can fruit pie filling (approximately 21 ounces by weight—3 to 3 and ½ cups, the kind that makes an 8-inch pie) Hannah’s 1st Note: This isn’t really a pie, and it isn’t really a cake even though you make it in a cake pan. It’s almost like a cobbler, but not quite. I have the recipe filed under “Dessert”. You can use any canned fruit pie filling you like. I might not bake it for company with blueberry pie filling. It tasted great, but didn’t look all that appetizing. If you love blueberry and want to try it, it might work to cover the top with sweetened whipped cream or Cool Whip before you serve it. I’ve tried this recipe with raspberry and peach . . . so far. I have the feeling that lemon pie filling would be yummy, but I haven’t gotten around to trying it yet. Maybe I’ll try it some night when Mike comes over after work. Even if it doesn’t turn out that well, he’ll eat it. Place the butter in a 9-inch by 13-inch cake pan and put it in the oven to melt. Meanwhile . . . Mix the milk, sugar, flour, baking powder and salt together in a medium-size bowl. This batter will be a little lumpy and that’s okay. Just like brownie batter, don’t over-mix it. Using oven mitts or potholders, remove the pan with the melted butter from the oven. Pour in the batter and tip the pan around to cover the whole bottom. Then set it on a cold stove burner. Spoon the pie filling over the stop of the batter, but DO NOT MIX IN. Just spoon it on as evenly as you can. (The batter will puff up around it in the oven and look gorgeous!) Bake the dessert at 375 degrees F., for 45 minutes to 1 hour, or until it turns golden brown and bubbly on top. To serve, cool slightly, dish into bowls, and top with sweetened whipped cream or vanilla ice cream. It really is yummy. Hannah’s 2nd Note: The dessert is best when it’s baked, cooled slightly, and served right away. Alternatively you can bake it earlier, cut pieces to put in microwave-safe bowls, and reheat it in the microwave before you put on the ice cream or sweetened whipped cream. Yield: Easy Fruit Pie will serve 6 if you don’t invite Mike and Norman for dinner. Note from Jenny: I’ve made this by adding ¼ cup cocoa powder and 1 teaspoon of vanilla to the batter. If I do this, I spoon a can of cherry pie filling over the top.

WATERMELON COOKIES Preheat oven to 325 degrees F., rack in the middle position. 1 package (.16-ounce) watermelon (or any other flavor) Kool-Aid powder (Don’t get the kind with sugar or sugar substitute added.) 1 and ⅔ cup white (granulated) sugar 1 and ½ cups softened butter (2 and ½ sticks, 10 ounces) 2 large eggs, beaten (just whip them up in a glass with a fork) ½ teaspoon salt 1 teaspoon baking soda 3 cups all-purpose flour (pack it down in the cup when you measure it) ½ cup white (granulated) sugar in a bowl Hannah’s 1st Note: When Brandi makes these cookies, she rolls them out on a floured board and uses cookie cutters. Rolled cookies take more time than other types of cookies, so Lisa and I modified Brandi’s recipe for use at The Cookie Jar. Mix the watermelon Kool-Aid with the granulated sugar. Add the softened butter and mix until it’s nice and fluffy. Add the eggs and mix well. Mix in the salt and the baking soda. Make sure they’re well incorporated. Add the flour in half-cup increments, mixing after each addition. Spray cookie sheets with Pam or another nonstick cooking spray. You can also use parchment paper if you prefer. Roll dough balls one inch in diameter with your hands. (We use a 2-teaspoon cookie scooper at The Cookie Jar.) Roll the cookie balls in the bowl of white sugar and place them on the cookie sheet, 12 to a standard-size sheet. Bake the Watermelon Cookies at 325 degrees F. for 10 to 12 minutes (mine took 11 minutes) or until they’re just beginning to turn golden around the edges. Don’t overbake. Let the cookies cool on the cookie sheets for no more than a minute, and then remove them to a wire rack to cool completely. Yield: Approximately 6 dozen pretty and unusual cookies that kids will adore, especially if you tell them that they’re made with Kool-Aid. Hannah’s 2nd Note: Brandi’s mother baked these cookies to send to school on birthdays. She

JAMBOREE MUFFINS   Preheat oven to 400 degrees F., rack in the middle position. 1 large egg, beaten ¾ cup whole milk ½ cup vegetable oil cup white (granulated) sugar 2 cups all-purpose flour (pack it down when you measure it) 3 teaspoons (one Tablespoon) baking powder 1 teaspoon salt Approximately 1/4 cup jam of your choice Hannah’s 1st Note: This is a great recipe for using up all those jars of jam with little dibs and dabs in the bottom that are taking up too much room on your refrigerator shelf! Grease or spray the bottoms of 12 muffin cups with Pam or another nonstick cooking spray. Alternatively, you can use paper cupcake liners. Use a muffin pan or a cupcake pan that has cups approximately 2 and ½ inches across the top and are 1 and ¼ inches deep. (That’s a standard size.) Hannah’s 2nd Note: Don’t use an electric mixer to mix up these muffins. Just stir everything up by hand. The muffin batter should be a little lumpy, like brownie batter, and not over-mixed. In a medium-sized bowl, beat the egg with the milk until they are well combined. Stir in the vegetable oil and the white sugar. Measure out the flour in another bowl. Stir in the baking powder and the salt with a fork. Add the flour mixture to the egg mixture in half-cup increments, stirring after each increment, but only until the flour is moistened. The resulting muffin batter will be lumpy. That’s okay. It’s supposed to be. Fill the muffin cups half-full with batter. Get out your jam jars. You can use all one kind, or several different kinds of jam. It’s totally up to you. Use a teaspoon measure or a small-sized spoon from your silverware drawer to drop 1 teaspoon of jam into the center of each muffin. Hannah’s 3rd Note: I hope Mother never reads this recipe because I use one of the antique silver collector’s spoons she gave me to dish out the jam and drop it into the center of the muffin batter. Cover the jam with muffin batter until the muffin cups are ¾ full.   Bake at 400 degrees F. for approximately 20 minutes, or until the muffins are golden brown. Let the Jamboree Muffins cool in the pan for 10 minutes and then serve them with plenty of butter. They’re good warm and they’re good cold. They also reheat well in the microwave. Yield: 12 yummy muffins

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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.)

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The Quiche Lorraine Pie Shell: You can mix up your favorite piecrust recipe and line a 10-inch pie plate. Or…you can buy frozen shells at the grocery store. (If you decide to go the grocery store frozen pie shell route, buy 9-inch deep-dish pie shells.)   Hannah’s 1stNote: There’s no need to feel guilty if you choose to use the frozen pie shells. They’re good and it’s a real time saver. I happen to know that Edna Ferguson, the head cook at Jordan High, has been known to remove frozen pie shells from their telltale disposable pans and put them in her own pie tins to bake! (Sorry Edna—I just had to tell them.) Stack your pie shells in the refrigerator, or leave them in the freezer until two hours before you’re ready to use them.   Prepare your piecrust by separating one egg. Throw away the white and whip up the yolk with a fork. Brush the bottom and inside of your piecrust. Prick it all over with a fork and bake it in a 350 F. degree oven for 5 minutes. Take it out and let it cool on a wire rack or a cold stovetop while you mix up the custard. If “bubbles” have formed in the crust, immediately prick them with a fork to let out the steam. The Quiche Lorraine Custard: 5 eggs 1½ cups heavy whipping cream *** Hannah’s 2ndNote: You can do this by hand with a whisk, or use an electric mixer, your choice.   Combine the eggs with the cream and whisk them (or beat them with an electric mixer) until they’re a uniform color. When they’re thoroughly mixed, pour them into a pitcher and set it in the refrigerator until you’re ready to assemble the rest of your quiche. You may notice that you’re not adding any salt, pepper, or other seasoning at this point. You’ll do that when you assemble the quiche.   Hannah’s 3rdNote: You can mix up the custard ahead of time and store it in the refrigerator for up to 24 hours. When you’re ready to assemble your quiches, all you have to do is whisk it smooth and pour it out from the pitcher. The Quiche Lorraine Filling: 2 cups grated Gruyere cheese (approximately 7 ounces)*** 1 cup diced, well-cooked and drained bacon ½ teaspoon salt ½ teaspoon freshly ground black pepper ¼ teaspoon ground cayenne pepper (optional—use if you like it a bit spicy) ¼ teaspoon ground nutmeg (freshly grated is best, of course)   Sprinkle the grated cheese in the bottom of your cooled pie shell.   Spread the cup of diced bacon on top of the cheese.   Sprinkle on the salt, and grind the pepper over the top of the bacon.   Sprinkle on the cayenne pepper (if you decided to use it).   Grate the nutmeg over the top. Put a drip pan under your pie plate. (I line a jellyroll pan with foil and use that.) This will catch any spills that might occur when you fill your quiche with the custard mixture.   Take your custard mixture out of the refrigerator and give it a good whisk. Then pour it over the top of your Quiche Lorraine, filling it about half way.   Open your oven, pull out the rack, and set your pie plate and drip pan on it. Pour in more custard mixture, stopping a quarter-inch short of the rim. Carefully push in the rack, and shut the oven door.   Bake your Quiche Lorraine at 350 degrees F., for 60 minutes, or until the top is nicely browned and a knife inserted one-inch from the center comes out clean.   Let your quiche cool for 15 to 30 minutes on a cold stovetop or a wire rack, and then cut and serve to rave reviews.   This quiche is good warm, but it’s also good at room temperature. (I’ve even eaten it straight out of the refrigerator for breakfast!)

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I'm sorry, sir, but we have a dress code," said the official. I knew about this. It was in bold type on the website: Gentlemen are required to wear a jacket. "No jacket, no food, correct?" "More or less, sir." What can I say about this sort of rule? I was prepared to keep my jacket on throughout the meal. The restaurant would presumably be air-conditioned to a temperature compatible with the requirement. I continued toward the restaurant entrance, but the official blocked my path. "I'm sorry. Perhaps I wasn't clear. You need to wear a jacket." "I'm wearing a jacket." "I'm afraid we require something a little more formal, sir." The hotel employee indicated his own jacket as an example. In defense of what followed, I submit the Oxford English Dictionary (Compact, 2nd Edition) definition of jacket:1(a) An outer garment for the upper part of the body. I also note that the word jacket appears on the care instructions for my relatively new and perfectly clean Gore-Tex jacket. But it seemed his definition of jacket was limited to "conventional suit jacket." " We would be happy to lend you one, sir. In this style." "You have a supply of jacket? In every possible size?" I did not add that the need to maintain such an inventory was surely evidence of their failure to communicate the rule clearly, and that it would be more efficient to improve their wording or abandon the rule altogether. Nor did I mention that the cost of jacket purchase and cleaning must add to the price of their meals. Did their customers know that they were subsidizing a jacket warehouse?

BLUEBERRY CRUNCH COOKIES Preheat oven to 350 degrees F., rack in the middle position.   1 cup melted butter (2 sticks, 1/2 pound) 2 cups white (granulated) sugar 2 teaspoons vanilla 1/2 teaspoon salt 1½ teaspoons baking soda 2 large eggs, beaten (just whip them up with a fork) 2½ cups flour (no need to sift—pack it down when you measure it) 1 cup dried sweetened blueberries (other dried fruit will also work if you cut it in blueberry-sized pieces) 2 cups GROUND dry oatmeal (measure before grinding)   Hannah’s 1st Note: Mixing this dough is much easier with an electric mixer, but you can also do it by hand.   Melt the butter in a large microwave-safe bowl for 1 minute on HIGH. Add the white sugar and mix it in thoroughly.   Add the vanilla, salt, and the baking soda. Mix it in well.   When the mixture has cooled to room temperature, stir in the beaten eggs. When they are fully incorporated, add 197 the flour in half-cup increments, stirring after each addition.   Mix in the dried blueberries.   Prepare your oatmeal. (Use Quaker if you have it—the cardboard canister is useful for all sorts of things.) Measure out two cups and place them in the bowl of a food processor or a blender, chopping with the steel blade until the oatmeal is the consistency of coarse sand. (Just in case you’re wondering, the ground oatmeal is the ingredient that makes the cookies crunchy.)   Add the ground oatmeal to your bowl, and mix it in thoroughly. The resulting cookie dough will be quite stiff.   Roll walnut-sized dough balls with your hands, and place them on a greased cookie sheet, 12 balls to a standard-size sheet. (If the dough is too sticky to roll, place the bowl in the refrigerator for thirty minutes and try again.) Squish the dough balls down a bit with your impeccably clean palm (or a metal spatula if you’d rather).   Bake at 350 degrees F. for 10 to 12 minutes or until golden brown on top. (Mine took 11 minutes.) Cool on the cookie sheet for 2 minutes, and then remove the cookies to a wire rack to cool completely.   Yield: 6 to 7 dozen unusual and tasty cookies, depending on cookie size.   Hannah’s 2nd Note: These cookies freeze well if you stack them on foil (like rolling coins) and roll them, tucking in the ends. Just place the rolls of cookies in a freezer bag,

Finally, there are two types of triad that do not include a 3rd. These chords are normally named ‘suspended’ (or just ‘sus’ chords), as the lack of the 3rd gives an unresolved feel to their character.   In a ‘sus’ 2 chord the 3rd is replaced with the 2nd of the scale, and in a sus4 chord, the 3rd is replaced with the 4th of the scale.   In C, the notes generated by the formula 1 2 5 are C D and G   Example 1g     The notes generated by the formula 1 4 5 are C F and G.   Example 1h  

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But philosophy is an anestetic, a shot to keep the wonder away.

The sexual cycle averages 26 to 28 days (they tend to speak of it as 26 days, approximating it to the lunar cycle). For 21 or 22 days the individual is somer, sexually inactive, latent. On about the 18th day hormonal changes are initiated by the pituitary control and on the 22nd or 23rd day the individual enters kemmer, estrus. In this first phase of kemmer (Karh, secher) he remains completely androgynous. Gender, and potency, are not attained in isolation. A Gethenian in first-phase kemmer, if kept alone or with others not in kemmer, remains incapable of coitus. Yet the sexual impulse is tremendously strong in this phase, controlling the entire personality, subjecting all other drives to its imperative. When the individual finds a partner in kemmer, hormonal secretion is further stimulated (most importantly by touch—secretion? scent?) until in one partner either a male or female hormonal dominance is established. The genitals engorge or shrink accordingly, foreplay intensifies, and the partner, triggered by the change, takes on the other sexual role (? without exception? If there are exceptions, resulting in kemmer-partners of the same sex, they are so rare as to be ignored). This second phase of kemmer (Karh. thorharmen), the mutual process of establishing sexuality and potency, apparently occurs within a timespan of two to twenty hours. If one of the partners is already in full kemmer, the phase for the newer partner is liable to be quite short; if the two are entering kemmer together, it is likely to take longer. Normal individuals have no predisposition to either sexual role in kemmer; they do not know whether they will be the male or the female, and have no choice in the matter. (Otie Nim wrote that in the Orgoreyn region the use of hormone derivatives to establish a preferred sexuality is quite common; I haven’t seen this done in rural Karhide.) Once the sex is determined it cannot change during the kemmer-period. The culminant phase of kemmer (Karh. thokemmer) lasts from two to five days, during which sexual drive and capacity are at maximum. It ends fairly abruptly, and if conception has not taken place, the individual returns to the somer phase within a few hours (note: Otie Nim thinks this “fourth phase” is the equivalent of the menstrual cycle) and the cycle begins anew. If the individual was in the female role and was impregnated, hormonal activity of course continues, and for the 8.4-month gestation period and the 6- to 8-month lactation period this individual remains female. The male sexual organs remain retracted (as they are in somer), the breasts enlarge somewhat, and the pelvic girdle widens. With the cessation of lactation the female reenters somer and becomes once more a perfect androgyne. No physiological habit is established, and the mother of several children may be the father of several more. Social

Someone must have noticed a change in a person's lifestyle after October 22, 1989.  Someone must have noticed inappropriate comments, or concerns about Jacob's investigation.  Someone in the family suspects a member of being a child molester - or a neighbor notes someone with an unusual interest in children or who has few adult friends.  But people second-guess themselves, they do not want to get involved, or they talk themselves out of what they know to be true.  Maybe they are afraid.  Many people have called with their suspicions, yet maybe someone still needs to call - could that someone be you?  Please call the proper authorities.  I still beg you to call if you have information about who took Jacob.  It has been so long - please help.  Call 251-4240 or 1-800-325-HOPE.  You can remain anonymous. 

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hands. Do not resent your place in the story. Do not imagine yourself elsewhere. Do not close your eyes and picture a world without thorns, without shadows, without hawks. Change this world. Use your body like a tool meant to be used up, discarded, and replaced. Better every life you touch. We will reach the final chapter.

IX. THE DESCENT OF CHRIST TO HELL Note: This article attests that Christ descended into hell to proclaim and announce His victory over sin, death, and the devil; not as part of His atonement for the sins of the world. It put an end to the squabbling that had arisen among Lutherans over the meaning of Christ’s descent to hell, and it based its conclusions on one of Luther’s sermons discussing this issue. (See also Apostles’ Creed; Nicene Creed; Athanasian Creed; SA I; SC II; LC II; FC SD IX.) STATUS OF THE CONTROVERSY THE CHIEF CONTROVERSY ABOUT THIS ARTICLE [1] This article has also been disputed among some theologians who have subscribed to the Augsburg Confession: When and in what manner did the Lord Christ, according to our simple Christian faith, descend to hell? Was this done before or after His death? Did this happen only to His soul, only to the divinity, or with body and soul, spiritually or bodily? Does this article belong to Christ’s passion or to His glorious victory and triumph? [2] This article, like the preceding article, cannot be grasped by the senses or by our reason. It must be grasped through faith alone. Therefore, it is our unanimous opinion that there should be no dispute over it. It should be believed and taught only in the simplest way. [3] Teach it like Dr. Luther, of blessed memory, in his sermon at Torgau in the year 1533 [WA 37:62–67]. He has explained this article in a completely Christian way. He separated all useless, unnecessary questions from it, and encouraged all godly Christians to believe with Christian simplicity. [4] It is enough if we know that Christ descended into hell, destroyed hell for all believers, and delivered them from the power of death and of the devil, from eternal condemnation and the jaws of hell. We will save our questions ‹and not curiously investigate› about how this happened until the other world. Then not only this ‹mystery›, but others also will be revealed that we simply believe here and cannot grasp with our blind reason.

They know that the world might eat them, and no encyclopedia could stop it.

A neutral observer would not find this world to be believable. Ergo, the cause of said unbelievable world must place similar stretch marks on the imagination. Step

C is no longer the minor 3rd (of A), it is now the Root. D is no longer the Perfect 4th (of A), it is now the Major 2nd (of C), E is now the Major 3rd, G is now the Perfect 5th, and A is now the Major 6th. So the new set of notes is: Root, Major 2nd, Major 3rd, Perfect 5th, Major 6th; or: R, M2, M3, P5, M6 This is a completely different abstract collection of notes than the A minor pentatonic scale — even though it consists of the same 5 tones — because it is now a completely different set of intervals.

AT: oKAYYYY, mY BROMO SAPIEN, AT: r U READY, AT: tO GET STRAIGHT IN, FLAT DOWN, BROAD SIDE, SCHOOL FED UP THE BONE BULGE, AT: bY A DOPE SMACKED, TRINKED OUT, SMOTHER FUDGING, AT: tROLLLLLLLLLLLLLLLLL, TG: dont care AT: oK, lET ME, AT: oRGANIZE MY NOTES HERE, AT: oKAYYY, AT: (tURN ON SOME STRICT BEATS MAYBE, iT WILL HELP TO LISTEN TO THEM WHILE i DESTROY YOU,) AT: wHEN THE POLICE MAN BUSTS ME, aND POPS THE TRUNK, AT: hE'S ALL SUPRISED TO FIND I'M TOTING SICK BILLY, AT: wHOSE, AT: gOAT IS THAT, hE ASKS, wHILE HE STOPS TO THUNK AT: aBOUT IT, aND i'S JUST SAY IT'S DAVE'S, yOU SILLY AT: gOOSE, AT: bUT THE MAN SAYS, gOOSE! wHERE, lET ME SEE YOUR HANDS, AT: aND i SAY SHIT SORRY, i DIDN'T KNOW IT WAS HONKTRABAND, AT: wOW, oK, AT: i AM GETTING OFF THE POINT, wHICH WAS, AT: aBOUT THIS HOT MESS DAVE, tHAT YOU GOT LANDED IN, AT: lIKE THE COP i MENTIONED, bUT INSTEAD OF YOUR BADGE, AT: aND YOUR GUN, IT'S YOUR ASS THAT YOU HANDED IN, AT: (aND THEN GOT HANDED BACK TO YOU,) AT: cAUSE THAT'S HOW HUMANS GET SERVED, AT: aND GUYS LIKE YOU DESERVE TO UNDERSTAND THAT iT'S, AT: a CIRCLE AND HORNS IN YOUR BUTT THAT GOT BRANDED IN, AT: (uMM, bEFORE i GAVE YOUR ASS BACK TO YOU, i DID THAT, iS WHAT i MEAN,) AT: bUT i MEAN, gETTING BACK TO THE POINT, oR MAYBE TWO ACTUALLY, AT: tHE FIRST IS YOU SUCK, aND THE SECOND IS HOW i SMACKEDYOUFULLY, AT: (oH YEAH, tHAT RHYME WAS SO ILLLLLLLLL,) AT: bUT NO, jUST JOKING, lET'S SEE, hOW CAN i PUT THIS TACTFULLULLY, AT: i MEAN THE POINTS ON THE HORNS ON MY HEAD, AT: cOMING AT YOU THROUGH TRAFFIC, AT: aIMED AT THE TARGET ON YOUR SHIRT THAT IS RED, AT: wE'RE ABOUT TO GET MAD HORNOGRAPHIC, AT: (i MEAN SORT OF LIKE A GRAPHIC CRIME SCENE, nOT LIKE,) AT: (aNYTHING SEXUAL,) AT: (eRR, wHOAAAAA,) AT: (nEVERMIND,) AT: oK, gETTING BACK TO THE ACTUAL, tACTICAL, vERNACULAR SMACKCICLE, AT: i'M FORCING YOU TO BE LICKING, (aND lIKING,) AT: gRAB MY HORNS AND START KICKING, lIKE YOU'RE RIDING A VIKING, AT: cAUSE i'M YOUR BULLY, aND YOU'RE NOT IN CHARGE, AT: yOU THINK YOU'RE IN CHARGE BUT YOU'RE NOT IN CHARGE, AT: i'M IN CHARGE, cAUSE i'M CHARGING IN, AT: yOUR CHINASHOP, AT: bREAKING, uH, yOUR PLATES AND STUFF, WHICH i DON'T REALLY KNOW, AT: wHAT THE PLATES ARE SUPPOSED TO REPRESENT, bUT, AT: (fUCK,) AT: iT'S JUST THAT YOU THINK YOU ARE THE COCK OF THE WALK'S HOT SHIT AT: bUT WHEN IN FACT YOU ARE NOT, mORE LIKE YOU ARE, AT: sOMETHING THAT RHYMES WITH THE COCK OF THE WALK'S HOT SHIT, AT: bUT IS SO MUCH WORSE THAN THE COCK'S SHIT, AT: sO, gIVEN THAT, lET ME BE THE FIRST, AT: tO SAY YOU ACT LIKE YOU'RE GOLD FROM PROSPIT, AT: wHEN YOU'RE REALLY COLD SHIT FLUSHED FROM DERSE,