New Recipes Quotes

This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!

I've apparently been the victim of growing up, which apparently happens to all of us at one point or another. It's been going on for quite some time now, without me knowing it. I've found that growing up can mean a lot of things. For me, it doesn't mean I should become somebody completely new and stop loving the things I used to love. It means I've just added more things to my list. Like for example, I'm still beyond obsessed with the winter season and I still start putting up strings of lights in September. I still love sparkles and grocery shopping and really old cats that are only nice to you half the time. I still love writing in my journal and wearing dresses all the time and staring at chandeliers. But some new things I've fallen in love with -- mismatched everything. Mismatched chairs, mismatched colors, mismatched personalities. I love spraying perfumes I used to wear when I was in high school. It brings me back to the days of trying to get a close parking spot at school, trying to get noticed by soccer players, and trying to figure out how to avoid doing or saying anything uncool, and wishing every minute of every day that one day maybe I'd get a chance to win a Grammy. Or something crazy and out of reach like that. ;) I love old buildings with the paint chipping off the walls and my dad's stories about college. I love the freedom of living alone, but I also love things that make me feel seven again. Back then naivety was the norm and skepticism was a foreign language, and I just think every once in a while you need fries and a chocolate milkshake and your mom. I love picking up a cookbook and closing my eyes and opening it to a random page, then attempting to make that recipe. I've loved my fans from the very first day, but they've said things and done things recently that make me feel like they're my friends -- more now than ever before. I'll never go a day without thinking about our memories together.

I hate the notion of a secret recipe. Recipes are by nature derivative and meant to be shared - that is how they improve, are changed, how new ideas are formed. To stop a recipe in it's tracks, to label it "secret" just seems mean.

Love was there in my empty bed. It was piled up in the records Lauren bought me when we were teenagers. It was in the smudged recipe cards from my mum in between the pages of cookbooks in my kitchen cabinet. Love was in the bottle of gin tied with a ribbon that India had packed me off with; in the smeary photo-strips with curled corners that would end up stuck to my fridge. It was in the note that lay on the pillow next to me, the one I would fold up and keep in the shoebox of all the other notes she had written before. I woke up safe in my one-woman boat. I was gliding into a new horizon; floating in a sea of love. There it was. Who knew? It had been there all along.

Once you start cooking, one thing leads to another. A new recipe is as exciting as a blind date. A new ingredient, heaven help me, is an intoxicating affair.

Yet for some reason, we as a society have collectively decided it’s better to have millions of human beings spending years of their lives pretending to type into spreadsheets or preparing mind maps for PR meetings than freeing them to knit sweaters, play with their dogs, start a garage band, experiment with new recipes, or sit in cafés arguing about politics, and gossiping about their friends’ complex polyamorous love affairs.

If "Sex and the City" taught us anything, it's that Paris is the only city in the world that New Yorkers actually fantasize about.

A new enterprise awaits. It hangs before you like fruit on a tree.

Mary had delightedly told them she’d found a new recipe for pot roast. It’d tasted like sawdust mixed with tears.

You do not create ex nihilo. You rearrange and recombine. You are the same old flour and eggs in search of a new recipe.

We are not creators; only combiners of the created. Invention isn't about new ingredients, but new recipes. And innovations taste the best.

Just a month after the completion of the Declaration of Independence, at a time when he delegates might have been expected to occupy themselves with more pressing concerns -like how they were going to win the war and escape hanging- Congress quite extraordinarily found time to debate business for a motto for the new nation. (Their choice, E Pluribus Unum, "One from Many", was taken from, of all places, a recipe for salad in an early poem by Virgil.)

Give two cooks the same ingredients and the same recipe; it is fascinating to observe how, like handwriting, their results differ. After you cook a dish repeatedly, you begin to understand it. Then you can reinvent it a bit and make it yours. A written recipe can be useful, but sometimes the notes scribbled in the margin are the key to a superlative rendition. Each new version may inspire improvisation based on fresh understanding. It doesn't have to be as dramatic as all that, but such exciting minor epiphanies keep cooking lively.

Make up a recipe for a successful revolution." "Take large masses of injustice, resentment and frustration. Put them in a week or failing hegemon. Sir in misery for a generation or two, until the heat rises. Throw in destabilizing circumstances to taste. A tiny pinch of event to catalyze the whole. Once the main goal of the revolution is achieved, cool instantly to institutionalize the new order.

Use the Same Ingredients My biggest stressor is seemingly limitless options. I want every ingredient, every new cookbook, and the time to make every new recipe I can get my hands on. Oh, and I want kids who will eat every bite without complaint. Fat chance.

We were discussing a grisly double murder and Rodriguez was telling us all this in the same sort of conversational tone a person might use to pass on a favorite lasagna recipe. And I was responding with the same enthusiasm a new cook might show. I was simultaneously horrified and impressed with myself.

In case the term is unfamiliar, the best description ever for 'cozies' is 'murder mysteries where no one cares who got killed because they're all distracted by cooking new recipes or following intricate handicraft instructions.'"--The Little Bookstore of Big Stone Gap

(Remember: There’s no such thing as a mistake in the kitchen, just a new recipe waiting to be discovered!)

each new item reviving bygone memories of her childhood, conjuring new recipes to capture old tastes.

I simply don't think that putting every bit of energy I have into parenting-at the expense of my career, marriage and social life-will be the difference between Layla becoming homeless or the president. But too many women are made to believe that every tiny decision they make-from pacifiers to flash cards-will have a lasting impact on their child. It's a recipe for madness. It also reveals an overblown sense of self-importance.

The secret killer of innovation is shame. You can’t measure it, but it is there. Every time someone holds back on a new idea, fails to give their manager much needed feedback, and is afraid to speak up in front of a client you can be sure shame played a part. That deep fear we all have of being wrong, of being belittled and of feeling less than, is what stops us taking the very risks required to move our companies forward. If you want a culture of creativity and innovation, where sensible risks are embraced on both a market and individual level, start by developing the ability of managers to cultivate an openness to vulnerability in their teams. And this, paradoxically perhaps, requires first that they are vulnerable themselves. This notion that the leader needs to be “in charge” and to “know all the answers” is both dated and destructive. Its impact on others is the sense that they know less, and that they are less than. A recipe for risk aversion if ever I have heard it. Shame becomes fear. Fear leads to risk aversion. Risk aversion kills innovation.

This is what you learn to see, when you sit alone in a forbidden place, reading faster than you can turn the pages You learn how very strange and lovely the world is and can be. How there is always more to find out, how there is nothing new under the sun - and that you are not alone, not really, not ever, with a book.

And the great lesson embedded in the book is that no one is born a great cook, one learns by doing. This is my invariable advice to people: Learn how to cook - try new recipes, learn from your mistakes, be fearless, and above all have fun!

When you must flee and can carry only one thing, what will it be? What single seed from your old life will be the most useful in helping you sow a new one?

You must decide whether you want a DO-CONFIRM checklist or a READ-DO checklist. With a DO-CONFIRM checklist, he said, team members perform their jobs from memory and experience, often separately. But then they stop. They pause to run the checklist and confirm that everything that was supposed to be done was done. With a READ-DO checklist, on the other hand, people carry out the tasks as they check them off—it’s more like a recipe. So for any new checklist created from scratch, you have to pick the type that makes the most sense for the situation.

The cooking was invigorating, joyous. For Julia, the cooking fulfilled the promises that Le Cordon Bleu had made but never kept. Where Le Cordon Bleu always remained rooted in the dogma of French cuisine, Julia strove to infuse its rigors with new possibilities and pleasures. It must have felt liberating for her to deconstruct Carême and Escoffier, respecting the traditions and technique while correcting the oversight. “To her,” as a noted food writer indicated, “French culinary tradition was a frontier, not a religion.” If a legendary recipe could be improved upon, then let the gods beware.

As she traveled down the lane between the rows of parked cars, she noticed a conspicuous absence of new or expensive vehicles. Teaching didn't pay well enough for any luxuries, and Hannah thought that was a shame. There was something really wrong with  the system when a teacher could make more money flipping burgers at a fast-food chain.

Oh Beck, I love reading your e-mail. Learning your life. And I am careful; I always mark new messages unread so that you won't get alarmed. My good fortune doesn't stop there; You prefer e-mail. You don't like texting. So this means that I am not missing out on all that much communication. You wrote an "essay" for some blog in which you stated that "e-mails last forever. You can search for any word at any time and see everything you ever said to anyone about that one word. Texts go away." I love you for wanting a record. I love your records for being so accessible and I'm so full of you, your calendar of caloric intake and hookups and menstrual moments, your self-portraits you don't publish, your recipes and exercises. You will know me soon too, I promise.

I was a pretty good physicist in my time. Too good—good enough to realize that all our science is just a cookery book, with an orthodox theory of cooking that nobody’s allowed to question, and a list of recipes that mustn’t be added to except by special permission from the head cook.

Well that’s open to debate,’ he said. 'It sounds like a recipe for disaster to me, and I hate the thought of you throwing yourself at guys just to try and get laid. Christ, I’d do you myself if I thought it would keep you safe.’ ‘Now that’s true friendship,’ I said, cracking under the severity of his tone.

Pumpkin compote in a masa shell," she says. "It's a new recipe I'm going to try this week." "So, a pumpkin tamale? You know you can just call it a pumpkin tamale. Nobody's going to be impressed because you used some fancy words." Her mouth turns down. "Thank you for the editorial. Just try it." I take a bite. It's good. Better than I expected. The balance of cinnamon and nutmeg is perfect, a hint of allspice. And some ingredient I can't place. Almost... coppery? But it works.

The Bible isn’t a cookbook—deviate from the recipe and the soufflé falls flat. It’s not an owner’s manual—with detailed and complicated step-by-step instructions for using your brand-new all-in-one photocopier/FAX machine/scanner/microwave/DVR/home security system. It’s not a legal contract—make sure you read the fine print and follow every word or get ready to be cast into the dungeon. It’s not a manual of assembly—leave out a few bolts and the entire jungle gym collapses on your three-year-old.

You've felt it too, haven't you? Even for a fleeting moment? When you're engrossed a good book, or losing yourself in trying a new recipe, or tackling something at work, and then you look up at the clock, only to realize just how many hours have passed. Whatever you want to call it: flying, sailing, surfing. It's the way time moves differently when you're caught up in the simple joy of being yourself. It's what can happen when you make the decision the let go of criticism and worry and fear. And that's where The Best really lives.

Because in creativity, there are no mistakes - only new ways of creating.

Total recipe for The New World Order: Religion for curbing, Ideology for separating.

Best Villainous Monologues, 2nd ed. Spells for Suffering, Year 1 The Novice’s Guide to Kidnapping & Murder Embracing Ugliness Inside & Out How to Cook Children (with New Recipes!)

She seemed to have fallen in love again. In love with her own husband! The convenience of it pleased her—like finding right in her pantry all the fixings she needed for a new recipe.

I never really even tried. But if I'm not a New York actress, what am I? I'm a person who takes a subway from the outer boroughs to lower Manhattan office every morning, who spends her days answering phones and doing copying, who is too disconsolate when she gets back to her apartment at night to do anything but sit on the couch and stare vacantly at reality TV shows until she falls asleep. Oh Godm it really was true, wasn't it? I really was a secretary.

Although we couldn’t entertain on the same level we had previously enjoyed, we did have several friends over for dinner and managed to cook some delectable meals. For Mama’s birthday, we made a delicious chilled artichoke soup to accompany a French Provencal chicken dish served with leeks, rice, and John’s special green salad. We poured a classic white Burgundy and topped it off with a frozen lemon souffle. Not too bad for an out-of-work couple with a new baby.

However, not only external expansion of state power is brought about by the ideology of nationalism. War as the natural outgrowth of nationalism is also the means of strengthening the state’s internal powers of exploitation and expropriation. Each war is also an internal emergency situation, and an emergency requires and seems to justify the acceptance of the state’s increasing its control over its own population. Such increased control gained through the creation of emergencies is reduced during peacetime, but it never sinks back to its pre-war levels. Rather, each successfully ended war (and only successful governments can survive) is used by the government and its intellectuals to propagate the idea that it was only because of nationalistic vigilance and expanded governmental powers that the “foreign aggressors” were crushed and one’s own country saved, and that this successful recipe must then be retained in order to be prepared for the next emergency. Led by the just proven “dominant” nationalism, each successful war ends with the attainment of a new peacetime high of governmental controls and thereby further strengthens a government’s appetite for implementing the next winnable international emergency.

It’s the combination of fat and a relatively high intake of carbohydrates—particularly refined ones—that can become a deadly recipe for obesity, diabetes, cardiovascular disease, and a host of other ills.

Resting on what's considered great has always been a recipe for decline. I remember touring Rome with a guide who pointed out one marvelous achievement after another of the first Roman emperor, Augustus. Augustus was said to have inherited a city of brick and left a city of marble, with twelve entrances on twelve hills. He built nearly a thousand glorious new structures - bridges, buildings, monuments, and aqueducts. As we marveled at the remnants of Augustus's grand designs, our guide exclaimed with pride that this era marked the pinnacle of Rome's greatness. What came next?' I asked. After an awkward silence, the guide said, 'Slow ruin.

Did you know you just put the peel in the pan and the potatoes down the waste disposal?' he enquired with interest. 'It's a new recipe.' His lips twitched but his expression remained solemn. 'The results should be...interesting.

The ideology of change for its own sake is a recipe for disaster in the wrong hands. Fortune magazine named Enron the most innovative company in America from 1996 to 2001, before the energy giant’s shady accounting practices came to light.

Whether through grains, beans, or even fruit, there’s plenty of protein in a plant-strong diet. We only need 5-8% of our calories from protein, and since protein is the one macronutrient that we can’t store, when you get above 15% it either stores as fat or we excrete it.

The personality is seldom, in the beginning, what it will be later on. For this reason the possibility of enlarging it exists, at least during the first half of life. The enlargement may be effected through an accretion from without, by new vital contents finding their way into the personality from outside and being assimilated. In this way a considerable increase of personality may be experienced. We therefore tend to assume that this increase comes only from without, thus justifying the prejudice that one becomes a personality by stuffing into oneself as much as possible from outside. But the more assiduously we follow this recipe, and the more stubbornly we believe that all increase has to come from without, the greater becomes our inner poverty. Therefore, if some great idea takes hold of us from outside, we must understand that it takes hold of us only because something in us responds to it and goes out to meet it. Richness of mind consists in mental receptivity, not in the accumulation of possessions. What comes to us from outside, and, for that matter, everything that rises up from within, can only be made our own if we are capable of an inner amplitude equal to that of the incoming content. Real increase of personality means consciousness of an enlargement that flows from inner sources. Without psychic depth we can never be adequately related to the magnitude of our object. It has therefore been said quite truly that a man grows with the greatness of his task. But he must have within himself the capacity to grow; otherwise even the most difficult task is of no benefit to him. More likely he will be shattered by it…

So here we have purposeful practice in a nutshell: Get outside your comfort zone but do it in a focused way, with clear goals, a plan for reaching those goals, and a way to monitor your progress. Oh, and figure out a way to maintain your motivation. This recipe is an excellent start for anyone who

I ask the ladies what we lose with each generation. They seem to agree: usually language goes first, then memories of relatives and grandparents, then traditions, then longing for home, then a sense of identity. What do we have left? A wedding ritual, a few old photos? For me, what is left is our connection to food. Our food traditions are the last thing we hold on to. They are not just recipes; they are a connection to the nameless ancestors who gave us our DNA. That's why our traditional foods are so important. The stories, the memories, the movements that have been performed for generations - without them, we lose our direction.

Be free and unencumbered in your cooking style. Break the rules like a rock star! My point is that there is no right or wrong—only infinite possibilities to embrace and explore. If you attempt something that doesn’t quite work, it’s still a valuable experience—congratulations for trying! Don’t sweat the details. Choose to fail and learn something new.

The house had always been full of books, far too many for one person to get through in a lifetime. Her father didn't collect them to read, to own first editions or to keep those signed by the author; Gil collected them for the handwritten marginalia and doodles that marked the pages, for the forgotten ephemera used as bookmarks. Every time Flora came home he would show her his new discoveries: left-behind photographs, postcards and letters, bail slips, receipts, handwritten recipes and drawings, valentines and tickets, sympathy cards, excuse notes to teachers; bits of paper with which he could piece together other people's lives, other people who had read the same books he held and who had marked their place.

The point is to work with the ingredients, treat them right, cook with love, and create something you and everyone else wants to eat right that minute. Have fun!

plan ahead. ‘[The] keys to success are to plan ahead, to choose manageable recipes and to cook in batches’ (The New York Times). Always tautological. Would you plan behind?

It’s time to shake off the old and start anew . This is one of the reasons spring cleaning is so popular. Cleaning out the old and making way for the new always helps to give us a renewed sense of purpose.

All our science is just a cookery book, with an orthodox theory of cooking that nobody's allowed to question, and a list of recipes that mustn't be added to except by special permission from the head cook.

This was before the importance of set and setting was understood. I was brought to a basement room, given an injection, and left alone.” A recipe for a bad trip, surely, but Richards had precisely the opposite experience. “I felt immersed in this incredibly detailed imagery that looked like Islamic architecture, with Arabic script, about which I knew nothing. And then I somehow became these exquisitely intricate patterns, losing my usual identity. And all I can say is that the eternal brilliance of mystical consciousness manifested itself. My awareness was flooded with love, beauty, and peace beyond anything I ever had known or imagined to be possible. ‘Awe,’ ‘glory,’ and ‘gratitude’ were the only words that remained relevant.” Descriptions of such experiences always sound a little thin, at least when compared with the emotional impact people are trying to convey; for a life-transforming event, the words can seem paltry. When I mentioned this to Richards, he smiled. “You have to imagine a caveman transported into the middle of Manhattan. He sees buses, cell phones, skyscrapers, airplanes. Then zap him back to his cave. What does he say about the experience? ‘It was big, it was impressive, it was loud.’ He doesn’t have the vocabulary for ‘skyscraper,’ ‘elevator,’ ‘cell phone.’ Maybe he has an intuitive sense there was some sort of significance or order to the scene. But there are words we need that don’t yet exist. We’ve got five crayons when we need fifty thousand different shades.” In

If you want to have Christ-like character, then you just develop the habits that Christ had,” one of Saddleback’s course manuals reads. “All of us are simply a bundle of habits….Our goal is to help you replace some bad habits with some good habits that will help you grow in Christ’s likeness.” Every Saddleback member is asked to sign a “maturity covenant card” promising to adhere to three habits: daily quiet time for reflection and prayer, tithing 10 percent of their income, and membership in a small group. Giving everyone new habits has become a focus of the church. “Once we do that, the responsibility for spiritual growth is no longer with me, it’s with you. We’ve given you a recipe,” Warren told me. “We don’t have to guide you, because you’re guiding yourself. These habits become a new self-identity, and, at that point, we just need to support you and get out of your way.

The writer Lee Smith, who once had a New York copy editor query in the margin of her manuscript “Double-wide what?” tells a perfectly marvelous, spot-on story about Eudora Welty when she came to Hollins College, where Smith was a student. Welty read a short story in which one female character presents another with a marble cake. In the back of the audience Smith noted a group of leather-elbowed, goatee-sporting PhD candidates, all of whom were getting pretty excited. One started waving his hand as soon as she stopped reading and said, “Miz Welty, how did you come up with that powerful symbol of the marble cake, with the feminine and masculine, the yin and the yang, the Freudian and the Jungian all mixed together like that?” Smith reported that Welty looked at him from the lectern without saying anything for a while. Finally she replied mildly, “Well, you see, it’s a recipe that’s been in my family for some time.

Arys is notorious in this city for being the kind of guy you tiptoe around if you don’t want to get killed. He has a tendency of making sure everyone weaker than him knows it.” That I could certainly believe. “So, who isn’t weaker than Arys?” His cocky attitude was nothing new to me, but it sounded like a recipe for trouble. Kale fixed me with a serious gaze that betrayed the monster behind his eyes. “For a long time, very few. Since he has been bound to you, nobody.

In Oishinbo: Ramen and Gyōza, Yamaoka and the gang are on an assignment to help a lonely gyōza chef find a new recipe and true love. While investigating, they have lunch at a dumpling restaurant that boasts "100 types of gyōza" on the sign. (Incidentally, a cute thing about Japanese restaurant chains is that they often put the word "chain" in the name, like, "Gyōza Chain Hanasaki.") They eat dumplings with fillings like garlic-miso, flaked salmon, and Chinese roast pork.

So..." he said, shoving his hands in his pockets and rocking back onto his heels. "You come here often?" Picking up on his mood with the lightning quickness that had won them a space in the finals, Jules flirted right back."Pretty often. But you must be new. I'm sure I'd remember if I'd seen you here before, hot stuff." That made him grin and saunter closer, close enough to reach out and smooth a lock of dark gold hair behind her ear. "What do you say we low this joint?...

Oh, she understood wine, my mother. She understood the sweetening process, the fermentation, the seething and mellowing of life in the bottle, the darkening, the slow transformations, the birth of a new vintage in a bouquet of aromas like a magician’s bunch of paper flowers. If only she had had time and patience enough for us. A child is not a fruit tree. She understood that too late. There is no recipe to take a child into sweet, safe adulthood. She should have known that.

I watched the couples walking around the lake, 'Maybe it's the New Yorker in me. I'm too used to rushing around. But everyone here is so relaxed, it's like they're moving in slow motion.' 'Why should they rush? They're not going anywhere.

The story of your favorite foods is your culinary memoir, not a nameless collection of recipes. And that story will be part of the bigger story we all tell every time we turn on the gas and put on a pot to boil. It is the story of American food.

The fifteenth century of Leonardo and Columbus and Gutenberg was a time of invention, exploration, and the spread of knowledge by new technologies. In short, it was a time like our own. That is why we have much to learn from Leonardo. His ability to combine art, science, technology, the humanities, and imagination remains an enduring recipe for creativity. So, too, was his ease at being a bit of a misfit: illegitimate, gay, vegetarian, left-handed, easily distracted, and at times heretical.

I have a complicated relationship with airports. A space that once held promise, the gateway to summer vacations and adventure, now makes my heart race a little faster, beat a little harder. A seemingly random red strip of tape on the ground, a dated stamp and ink pad, a place of birth forever etched on a passport, and a somber uniformed officer determine our future, our lives.... I wonder what new family is anxiously pacing back there, sleep-deprived and confused, hoping for that stamp to hit the ink, hoping to step into a new life.

I imagine a hierarchy of happiness; first purchased in the 1970s, a couple would sit here, dining on meals cooked from brand-new recipe books, eating and drinking from wedding china like proper grown-ups. They’d move to the suburbs after a couple of years; the table, too small to accommodate their growing family, passes on to a cousin newly graduated and furnishing his first flat on a budget. After a few years, he moves in with his partner and rents the place out. For a decade, tenants eat here, a whole procession of them, young people mainly, sad and happy, sometimes alone, sometimes with friends, lovers. They’d serve fast food here to fill a gap, or five stylish courses to seduce, carbohydrates before a run and chocolate pudding for broken hearts. Eventually, the cousin sells up and the house clearance people take the table away. It languishes in a warehouse, spiders spinning silk inside its unfashionable rounded corners, bluebottles laying eggs in the rough splinters. It’s given to another charity. They gave it to me, unloved, unwanted, irreparably damaged. Also the table.

Around 6:30, I fire up one of the playlists that my husband, Phil, has made. Nina Simone starts to sing and my movements become more fluid. I love to dance. Guests might see me on the line and think I’m cooking, but I’m really feeling the music, feeling the timing—dancing and cooking at the same time.

A picnic basket in Paris is like a treasure chest- untold riches in a limited space. The first apricots had appeared at the market, their skins fading from speckled red to glowing orange to burnished gold, like the sun-bleached walls of an Italian villa. There were tiny cucumbers, as thick as my thumb and curled like a ribbon. I'd become obsessed with a new fruit called a pêche plat, a flat peach. Imagine a perfectly ripe white peach that someone has sat on. Gwendal picked up a tomato and bit into it like an apple. I did the same. At the bottom of the basket was a carefully folded square of waxed paper. Inside was a small mound of rillettes, shredded pork cooked in its own fat until meltingly smooth.

Their cook at Badenoch was a crotchety old lady who hadn't tried a new recipe in decades. "Dinna tell Mrs. MacGuff that or she'll put a spider in your tea." "Try it and tell me 'tis not worth the risk." He tore off a corner of the bridie and lifted the bite to Katherine's lips. It fairly melted on her tongue. In addition to the crusty pasty, a unique mix of spices seasoned the savory meat inside, a burst of sensations for her mouth. "Och, you're right. This is worth braving a spider. I'll get Cook to show me how she makes these, and then Mrs. MacGuff will either learn from me or she'll have to suffer my presence in her kitchen from time to time. And we know how she loves that!" "So," he said smugly, his dark eyes alight with triumph, "ye do intend to come home with me after Christmas, then.

When I set a dish in front of someone, when I take somebody by the hand and walk them through the plaza of a Korean supermarket or restaurant or my mother's kitchen, I'm not there to feed them something new. Our recipes are not party tricks. I'm trying to share something rich, and old, and long-simmered. Something beyond the names for things. Something about comfort and tenderness, something familiar, save for perhaps in another language.

This isn't the first time you two are meeting, is it?" He didn't answer that. That wasn't his to tell. Ashna would tell her family and China in her own time, if at all. He just had to do this. China dropped into a chair, then jumped up again. A whole new wave of understanding suffusing her face. "That's why you asked to be on the show. Oh God, you're Frederick Wentworthing her." He shouldn't know what that meant but he totally did. "I'm half agony, half hope, Ms. Dashwood." He tried to shrug, but she looked in his eyes and her whole face turned into a giant awwww. She pressed her hands into her face. "You can't do that to me. You can't quote Persuasion to me." It was his mother's favorite book. It's where his name had come from. "Listen. I'm not going to force her to do anything. I'm just going to ask, and if she says no, I won't pressure her. I promise." "Why do I get the feeling you're pretty sure she won't say no?" "As I said, half agony, half hope.

My energy and curiosity may be renewed but the larder isn’t. There is probably less food in the house than there has ever been. I trudge out to buy a few chicken pieces and a bag of winter greens to make a soup with the spices and noodles I have in the cupboard. What ends up as dinner is clear, bright and life-enhancing. It has vitality (that’s the greens), warmth (ginger, cinnamon) and it is economical and sustaining too. I suddenly feel ready for anything the New Year might throw at me.

I love the way the rain melts the colors together, like a chalk drawing on the sidewalk. There is a moment, just after sunset, when the shops turn on their lights and steam starts to fog up the windows of the cafés. In French, this twilight time implies a hint of danger. It's called entre chien et loup, between the dog and the wolf. It was just beginning to get dark as we walked through the small garden of Palais Royal. We watched as carefully dressed children in toggled peacoats and striped woolen mittens finished the same game of improvised soccer we had seen in the Place Sainte Marthe. Behind the Palais Royal the wide avenues around the Louvre gave way to narrow streets, small boutiques, and bistros. It started to drizzle. Gwendal turned a corner, and tucked in between two storefronts, barely wider than a set of double doors, I found myself staring down a corridor of fairy lights. A series of arches stretched into the distance, topped with panes of glass, like a greenhouse, that echoed the plip-plop of the rain. It was as if we'd stepped through the witch's wardrobe, the phantom tollbooth, what have you, into another era. The Passage Vivienne was nineteenth-century Paris's answer to a shopping mall, a small interior street lined with boutiques and tearooms where ladies could browse at their leisure without wetting the bustles of their long dresses or the plumes of their new hats. It was certainly a far cry from the shopping malls of my youth, with their piped-in Muzak and neon food courts. Plaster reliefs of Greek goddesses in diaphanous tunics lined the walls. Three-pronged brass lamps hung from the ceiling on long chains. About halfway down, there was an antique store selling nothing but old kitchenware- ridged ceramic bowls for hot chocolate, burnished copper molds in the shape of fish, and a pewter mold for madeleines, so worn around the edges it might have belonged to Proust himself. At the end of the gallery, underneath a clock held aloft by two busty angels, was a bookstore. There were gold stencils on the glass door. Maison fondée en 1826.

I was ready to get this show on the road, creating a new generation with an updated set of rules and regulations. Not that there was anything wrong with the way either one of us was brought up, but still, the world is changing, so the way you bring up kids had to change, too. Part of my plan was to never one time mention picking cotton. My parents always talked about either real cotton or the idea of it. White people say, 'It beats digging a ditch'; black people say, 'It beats picking cotton.' I'm not going to remind my kids that somebody died in order for me to do everyday things. I don't want Roy III sitting up in the movie theater trying to watch Star Wars or what have you and be thinking about the fact that sitting down eating some popcorn is a right that cost somebody his life. None of that. Or maybe not much of that. We'll have to get the recipe right. Now Celestial promises that she will never say that they have to be twice as good to get half as much. 'Even if it's true,' she said, 'what kind of thing is that to say to a five-year-old?

Through memory to knowledge on the way to stars that are stepping down to the stuffy rooms of modern bureaucrats, illuminating their ceilings, their horizons where everything is easily resolved by the piles of paper and recipes for how to live, create, run, eat, breathe, learn how to love, how to make love, how to sleep, how to dream, how happiness is achieved under the artificial stars of the new sky that emerged from the bureaucratic rooms of aspiring and impotent minds, unable to love, even though they had all their life to learn what they preach.

If a mini-habit isn’t working, it’s probably just too big. Make it smaller and let it grow organically. Committing to one workout per day might not sound like much, but it can easily get lost in the whirlpool of daily living. Trim it down to something stupidly easy, quick, and unskippable: a couple of sets of body-weight exercises to failure or a 15-minute walk, for example. The mini-habit tool is incredibly versatile. You can apply it to just about any endeavor and immediately reap the benefits. For example… • Read five pages of the book you want to finish. • Write 50 words on your project. • Do 10 minutes of that exercise DVD. • Lift weights one day per week. • Practice your yoga poses for 5 minutes. • Follow your meal plan for one day. • Cook one new recipe per week. • Give one compliment per day. • Replace one cup of soda with water. You get the idea. So, what major, scary change do you want to make in your life? And what’s the stupidest, simplest action you can take every day to nudge the needle in that direction? There’s your breadcrumb of a mini-habit. Pick it up and see where the trail takes you.

In the 1930s, the Nazis borrowed the frugal image of the one-pot meal, putting it to ideological use. In 1933, Hitler’s government announced that Germans should put aside one Sunday, from October to March, to eat a one-pot meal: Eintopf. The idea was that people would save enough money in this way to donate whatever was saved to the poor. Cookbooks were hastily rewritten to take account of the new policy. One recipe collection listed no fewer than sixty-nine Eintopfs, including macaroni, goulash, Irish stew, Serbian rice soup, numerous cabbagey medleys, and Old German potato soup.

Which is why, ultimately, we need to flame the place, Roz. And it's also why we should be eating more meat as a species. Each new vegetarian recipe Mankind allows is a recipe for disaster.' 'That sentence would be brilliantly funny, Nick. If it weren't also terrifyingly true.' 'I know, Roz. If only I could allow myself to appreciate the stark humor of it. Yet the reality is, these vegetarian fast-food outlets are the wild west of the modern convenience snack. And we've only just begun to realize the full implications of messing about with supposedly "healthy" ingredients that Mankind can neither taste nor understand.

You don't scare me." "Really?" She stared at me over the sharp frame of her glasses. "Well maybe a little," I admitted. "Sometimes." "Escellent.No skedaddle.I have a dinner to prepare. My son is bringing home his new girlfriend." For the first time, I saw her look something less than supremely confident. "I don't suppose you know anything about cooking with vegan cheese substitutes?" We shuddered together. "Google recipes?" I suggested. "I did." "And?" "Maybe we'll take them out to dinner." "Good plan," I agreed, and skedaddled. I had my own dinner out to contend with. I wondered if I could get away with jeans.Probably not.

these children of praise have now entered the workforce, and sure enough, many can’t function without getting a sticker for their every move. Instead of yearly bonuses, some companies are giving quarterly or even monthly bonuses. Instead of employee of the month, it’s the employee of the day. Companies are calling in consultants to teach them how best to lavish rewards on this overpraised generation. We now have a workforce full of people who need constant reassurance and can’t take criticism. Not a recipe for success in business, where taking on challenges, showing persistence, and admitting and correcting mistakes are essential.

Tender poached egg. Creamy mashed potatoes. And the thick layer of hot, melted cheese! Those are all incredibly delicious, but what takes the cake is the roux! It's been made in a VICHYSSOISE style!" VICHYSSOISE Boiled potatoes, onions, leeks and other ingredients are pureed with cream and soup stock to make this potage. It's often served chilled. Its creation is generally credited to Louis Diat, a French chef at the Ritz Carlton in New York, who first put it on the hotel's menu in 1917. "Amazing! It looks like a thick, heavy dish that would sit in the stomach like lead, but it's so easy to eat!" "The noodles! It's the udon noodles, along with the coriander powder, that makes it feel so much lighter! Coriander is known for its fresh, almost citrusy scent and its mildly spicy bite. It goes exceptionally well with the cumin kneaded into the noodles, each spice working to heighten the other's fragrance. AAAH! It's immensely satisfying!" "I have also included dill, vichyssoise's traditional topping. Dry roasting the dill seeds together with the cumin seeds made a spice mix that gave a strong aroma to the roux." "Hm! Fat noodles in a thick, creamy roux. Eating them is much the same experience as having dipping noodles. What an amazing concept to arrive at from a century-old French soup recipe!

For Ibrahim one of the beauties of Coopers Chase was that it was so alive. So full of ridiculous committees and ridiculous politics, so full of arguments, of fun, and of gossip. All the new arrivals, each one subtly shifting the dynamic. All the farewells too, reminding you that this was a place that could never stay the same. It was a community, and in Ibrahim's opinion that was how human beings were designed to live. At Coopers Chase, anytime you wanted to be alone, you would simply close your front door, and anytime you wanted to be with people, you would open it up again. If there was a better recipe for happiness than that, then Ibrahim was yet to hear it.

When its patent on Prozac expired, Eli Lilly put the same recipe into a pink pill, named it Serafem, and created a new "illness": premenstrual dysphoric disorder (PMDD) (Cosgrove, 2010). Many women become irritable when premenstrual, but it is one thing to say "I'm sorry I'm kind of cranky today; my period is due" and another to announce "I have PMDD." It seems to me that the former owns one's behavior, increases the likelihood of warm connection with others, and acknowledges that life is sometimes difficult, while the latter implies that one has a treatable ailment, distances others from one's experience, and supports an infantile belief that everything can be fixed.

You can't work in the library without going into the Old Levels," said Mirelle somberly. "At least some of the time. I wouldn't be keen on going to some parts of the Library, myself." Lirael listened, wondering what they were talking about. The Great Library of the Clayr was enormous, but she had never heard of the Old Levels. She knew the general layout well. The Library was shaped like a nautilus shell, a continuous tunnel that wound down into the mountain in an ever-tightening spiral. This main spiral was an enormously long, twisting ramp that took you from the high reaches of the mountain down past the level of the valley floor, several thousand feet below. Off the main spiral, there were countless other corridors, rooms, halls, and strange chambers. Many were full of the Clayr's written records, mainly documenting the prophesies and visions of many generations of seers. But they also contained books and papers from all over the Kingdom. Books of magic and mystery, knowledge both ancient and new. Scrolls, maps, spells, recipes, inventories, stories, true tales, and Charter knew what else. In addition to all these written works, the Great Library also housed other things. There were old armories within it, containing weapons and armor that had not been used for centuries but still stayed bright and new. There were rooms full of odd paraphernalia that no one now knew how to use. There were chambers where dressmakers' dummies stood fully clothed, displaying the fashions of bygone Clayr or the wildly different costumes of the barbaric North. There were greenhouses tended by sendings, with Charter marks for light as bright as the sun. There were rooms of total darkness, swallowing up the light and anyone foolish enough to enter unprepared. Lirael had seen some of the Library, on carefully escorted excursions with the rest of her year gathering. She had always hankered to enter the doors they passed, to step across the red rope barriers that marked corridors or tunnels where only authorized librarians might pass.

With so much knowledge written down and disseminated and so many ardent workers and eager patrons conspiring to produce the new, it was inevitable that technique and style should gradually turn from successful trial and error to foolproof recipe. The close study of antique remains, especially in architecture, turned these sources of inspiration into models to copy. The result was frigidity—or at best cool elegance. It is a cultural generality that going back to the past is most fruitful at the beginning, when the Idea and not the technique is the point of interest. As knowledge grows more exact, originality grows less; perfection increases as inspiration decreases. In painting, this downward curve of artistic intensity is called by the sug- gestive name of Mannerism. It is applicable at more than one moment in the history of the arts. The Mannerist is not to be despised, even though his high competence is secondhand, learned from others instead of worked out for himself. His art need not lack individual character, and to some connoisseurs it gives the pleasure of virtuosity, the exercise of power on demand, but for the critic it poses an enigma: why should the pleasure be greater when the power is in the making rather than on tap? There may be no answer, but a useful corollary is that perfection is not a necessary characteristic of the greatest art.

I grab the nonstick skillet, put it on the stove, and fetch four slices of bread from the breadbox. I've been playing with a new bread recipe, a cross between sourdough and English muffin, baked in a sliceable loaf. Makes fantastic toast, and I've been craving grilled cheese with it since I brought it home yesterday. I literally butter all four slices all the way to each edge, place them butter-side down in the skillet, and top each with a thick slice of American cheese. That way, as the pan slowly heats up, the cheese starts to melt, and by the time the outsides are crunchy and crispy, the cheese is a goo-fest, and nothing gets burnt. And I always make two, because one grilled cheese sandwich is never enough.

Rachael Ray was in the middle of making small lemon bars, which reminded me almost immediately of a new recipe for lemon drop cookies I'd been wanting to try and maybe serve at an upcoming children's birthday party I had scheduled. Like I say, cooking can be like therapy for me when I'm real upset, and no sooner had I grabbed a bag of lemon drop candy in the cabinet, wrapped the nuggets in a towel, and begun beating them to bits with a hammer than I calmed down and concentrated on making the batter just right. Butter, sugar, grated lemon rind, heavy cream, an egg, flour baking powder and salt, the crushed candy- the ingredients couldn't have been simpler. What I wondered about was whether the candy would melt during the baking, and I got my answer after the cookies had been in the oven about twelve minutes, and I finally bit into a cooled one, and noticed a slight crunch that was one of the most wonderful sensations I'd ever experienced. Yeah, the cookies were out of this world, and I knew the kids would love 'em, but since I personally like most of my cookies to be kinda chewy, I did decide then and there that the next time I baked a batch, I'd test the texture after only ten minutes of baking- or till just the edges of the cookies browned. I also decided these cookies could give Miss Rachael Ray's lemon bars a good run for their money, and that they should have me on that program doing something a little different. I mean, anybody can make ordinary lemon bars.

Read! Read cookbooks, trade magazines — I recommend Food Arts, Saveur, Restaurant Business magazines. They are useful for staying abreast of industry trends, and for pinching recipes and concepts. Some awareness of the history of your business is useful, too. It allows you to put your own miserable circumstances in perspective when you've examined and appreciated the full sweep of culinary history. Orwell's Down and Out in Paris and London is invaluable. As is Nicolas Freleng's The Kitchen, David Blum's Flash in the Pan, the Batterberrys' fine account of American restaurant history, On the Town in New York, and Joseph Mitchell's Up in the Old Hotel. Read the old masters: Escoffier, Bocuse et al as well as the Young Turks: Keller, Marco-Pierre White, and more recent generations of innovators and craftsmen.

Queen of the Night Salsa 2.0 This is a jazzed-up version of an earlier recipe from our Precious Darlin’ George. He is ever seeking new and more delicious ways to please us and we adore him for this and other reasons.   MIX ALL THIS stuff together—1 15-ounce can drained and rinsed black beans, 1 11-ounce can Niblets corn, 1 small can chopped green chilis, 1 small can chopped black olives, 2 to 3 chopped fresh tomatoes, at least 8 ounces shredded Monterey Jack, 1 bunch chopped green onions, some cilantro (fresh or dried, to taste), 1/2 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 to 3/4 of a 16-ounce bottle of Wishbone Robusto Italian dressing, and a whole big lot of chopped-up bacon. Obviously, the more bacon, the better—duh. Chill all that overnight in the refrigerator and then eat it all at one sitting the next day with Fritos.

Science? The Savage frowned. He knew the word. But what it exactly signified he could not say. Shakespeare and the old men of the pueblo had never mentioned science, and from Linda he had only gathered the vaguest hints: science was something you made helicopters with, some thing that caused you to laugh at the Corn Dances, something that prevented you from being wrinkled and losing your teeth. He made a desperate effort to take the Controller's meaning. "Yes," Mustapha Mond was saying, "that's another item in the cost of stability. It isn't only art that's incompatible with happiness; it's also science. Science is dangerous; we have to keep it most carefully chained and muzzled." "What?" said Helmholtz, in astonishment. "But we're always saying that science is everything. It's a hypnopædic platitude." "Three times a week between thirteen and seventeen," put in Bernard. "And all the science propaganda we do at the College …" "Yes; but what sort of science?" asked Mustapha Mond sarcastically. "You've had no scientific training, so you can't judge. I was a pretty good physicist in my time. Too good–good enough to realize that all our science is just a cookery book, with an orthodox theory of cooking that nobody's allowed to question, and a list of recipes that mustn't be added to except by special permission from the head cook. I'm the head cook now. But I was an inquisitive young scullion once. I started doing a bit of cooking on my own. Unorthodox cooking, illicit cooking. A bit of real science, in fact." He was silent. "What happened?" asked Helmholtz Watson. The Controller sighed. "Very nearly what's going to happen to you young men. I was on the point of being sent to an island.

The fifteenth century of Leonardo and Columbus and Gutenberg was a time of invention, exploration, and the spread of knowledge by new technologies. In short, it was a time like our own. That is why we have much to learn from Leonardo. His ability to combine art, science, technology, the humanities, and imagination remains an enduring recipe for creativity. So, too, was his ease at being a bit of a misfit: illegitimate, gay, vegetarian, left-handed, easily distracted, and at times heretical. Florence flourished in the fifteenth century because it was comfortable with such people. Above all, Leonardo’s relentless curiosity and experimentation should remind us of the importance of instilling, in both ourselves and our children, not just received knowledge but a willingness to question it—to be imaginative and, like talented misfits and rebels in any era, to think different.

Chef Ayden says you have something special. An 'affinity with the things that come from the dirt,' he says. A master of spices. And coming from Ayden that means a lot. He doesn't usually believe in natural inclinations. Only in working hard enough to make the hard work seem effortless. Is it true about you?" I know my eyebrows look about ready to parachute off my face. "You mean the bay-leaf thing?" "No more oil, that's good." She takes the bowl of marinated octopus from my hand, covers it with a red cloth, and puts it in the fridge. "The 'bay-leaf thing' is exactly what I mean. You're new to Spain. From what your teacher tells me, not many of you have had exposure to world cuisines. Yet, you know a variety of herb that looks and smells slightly different when found outside of this region. I'm sure you've probably seen it in other ways. You've probably mixed spices together no one told you would go together. Cut a vegetable in a certain way that you believe will render it more flavorful. You know things that no one has taught you, sí?" I shake my head no at her. 'Buela always said I had magic hands but I've never said it out loud about myself. And I don't know if I believed it was magic as much as I believed I'm a really good cook. But she is right; most of my experimenting is with spices. "My aunt Sarah sends me recipes that I practice with. And I watch a lot on Food Network. Do you have that channel here? It's really good. They have this show called Chopped-" Chef Amadí puts down the rag she was wiping down the counter with and takes my hands in hers. Studies my palms. "Chef Ayden tells me you have a gift. If you don't want to call it magic, fine. You have a gift and it's probably changed the lives of people around you. When you cook, you are giving people a gift. Remember that.

My mother is finally rolling out her kulebiaka dough, maneuvering intently on a dime size oasis of kitchen counter. I inhale the sweetish tang of fermented yeast once again and try to plumb my unconscious for some collective historical taste memory. No dice. There's no yeast in my DNA. No heirloom pie recipes passed down by generations of women in the yellowing pages of family notebooks, scribbled in pre-revolutionary Russian orthography. My two grandmothers were emaciated New Soviet women, meaning they barely baked, wouldn't be caught dead cooking 'czarist.' Curious and passionate about food all her life, Mom herself only became serious about baking after we emigrated. In the USSR she relied on a dough called na skoruyu ruku ('flick of a hand'), a version involving little kneading and no rising. It was a recipe she'd had to teach her mother. My paternal babushka, Alla, simply wasn't interested.

Betrayed and abandoned, cut adrift or superannuated, coerced or manipulated, speeded up, cheated, living in the shadows—this is a recipe for acquiescence. Yet conditions of life and labor as bad as or even far worse than these once were instigators to social upheaval. Alongside the massing of enemies on the outside—employers, insulated and self-protective union leaders, government policy makers, the globalized sweatshop, and the globalized megabank—something in the tissue of working-class life had proved profoundly disempowering and also accounted for the silence. Work itself had lost its cultural gravitas. What in part qualified the American Revolution as a legitimate overturning of an ancien régime was its political emancipation of labor. Until that time, work was considered a disqualifying disability for participating in public life. It entailed a degree of deference to patrons and a narrow-minded preoccupation with day-to-day affairs that undermined the possibility of disinterested public service. By opening up the possibility of democracy, the Revolution removed, in theory, that crippling impairment and erased an immemorial chasm between those who worked and those who didn’t need to. And by inference this bestowed honor on laboring mankind, a recognition that was to infuse American political culture for generations. But in our new era, the nature of work, the abuse of work, exploitation at work, and all the prophecies and jeremiads, the condemnations and glorifications embedded in laboring humanity no longer occupied center stage in the theater of public life. The eclipse of the work ethic as a spiritual justification for labor may be liberating. But the spiritless work regimen left behind carries with it no higher justification. This disenchantment is also a disempowerment. The modern work ethic becomes, to cite one trenchant observation, “an ideology propagated by the middle class for the working classes with enough plausibility and truth to make it credible.

When he’d ordered the Aphrodite converted to accommodate passengers, the builder had given him an option. Did he want four gentlemen’s cabins, similar to the ladies’? Or would he prefer to squeeze six smaller berths into the same space? Gray’s answer? Six, of course. No question about it. Two extra beds meant two extra fares. He hadn’t dreamed he’d one day occupy one of these cramped berths. Six feet of angry man, lashed into a five-foot bunk, in the midst of a howling gale-it wasn’t a recipe for a good night’s sleep. Gray craved the space and comfort of his former quarters aboard the Aphrodite-the captain’s cabin. But as his brother had so officiously pointed out, Gray wasn’t the captain of this ship anymore. Throw his arse in the brig, had Joss threatened? Gray tossed indignantly, his chest straining against the ropes hat held him in the child-sized bed. The ship’s brig didn’t sound so bad right now. He’d put up with a few iron bars, the rancid bilgewater and rats, if it meant he could stretch his legs properly. Hell, this room was so damned small, he couldn’t even get his blasted boots off. He kicked the wall of his berth, no doubt scuffing the shine on his new Hessians. He hated the cursed things anyway. They pinched his feet. Why the devil he’d thought it a brilliant notion to get all dandified for this voyage, Gray couldn’t remember. Just who was he trying to impress? Stubb?

What If God Is a Creep? What if God is a creep who wishes He was taller who didn't get the girl who picks on people not His own size? What if God laughed when Jesus had second thoughts? What if His sense of order is no more complex than kids playing King of the Hill or Smear the Queer? What if God is really a creep who beats His wife embezzles when He can and jerks off to violent porn? Perhaps God put Darin on earth to help us understand that the very traits of man which survive the longest and determine the fittest are God's own favorite attributes? Maybe He's a boss who expects favors a professor who makes others feel stupid a witness obstructing justice. What if God is really just a creep? Maybe Machiavelli was His inspired son and The Prince remains our most sacred text. What if Hitler sits at God's right hand tended by a heavenly host of bigots, bullies, soldiers and other serial killers who look to an angel name Manson for advice. A God capable of biological brilliance and genetic genius is no more likely to care about justice and kindness than His creations are. Why assume that God likes women any more than men do? Why imagine He wouldn't hurt His children? God's morality might be just as steeped in struggle as accented by abuse as spiced with exploitation and as baked with brutality as our own common recipes. Drink up. One taste and you are in Heaven. If God really is a creep that certainly would explain a lot.

The past folds accordion-like into the present. Different media have different event horizons—for the written word, three millennia; for recorded sound, a century and a half—and within their time frames the old becomes as accessible as the new. Yellowed newspapers come back to life. Under headings of 50 Years Ago and 100 Years Ago, veteran publications recycle their archives: recipes, card-play techniques, science, gossip, once out of print and now ready for use. Record companies rummage through their attics to release, or re-release, every scrap of music, rarities, B-sides, and bootlegs. For a certain time, collectors, scholars, or fans possessed their books and their records. There was a line between what they had and what they did not. For some, the music they owned (or the books, or the videos) became part of who they were. That line fades away. Most of Sophocles' plays are lost, but those that survive are available at the touch of a button. Most of Bach's music was unknown to Beethoven; we have it all—partitas, cantatas, and ringtones. It comes to us instantly, or at light speed. It is a symptom of omniscience. It is what the critic Alex Ross calls the Infinite Playlist, and he sees how mixed is the blessing: "anxiety in place of fulfillment, and addictive cycle of craving and malaise. No sooner has one experience begun than the thought of what else is out there intrudes." The embarrassment of riches. Another reminder that information is not knowledge, and knowledge is not wisdom.

What did this Madame Moon tell you?” Her friend frowned slightly. “It was so strange. She said there was a man here tonight who was everything I could ever want, and that if I did not find him, my life would be empty and…tragic.” “Good lord.” Rose dug in her heels. “I’m not going near this woman. It’s all about men.” “We’re women,” Eve needlessly reminded her, giving her a shove toward the tent entrance. “Of course it’s all about men. Now get in th…oh my.” Rose turned her head. Her friend was staring at someone on the other side of the room-a man. A handsome, lean, dangerous-looking man with the grace of a cat. A very predatory cat, and he was staring at Eve as though she was the sweetest, plumpest mouse he’d ever seen. Perhaps there was more to this Madame Moon than she first suspected. One look at Eve’s face and she could tell her friend was just as taken by this man as he by her. “Go,” Rose whispered. And then loudly she said, “Eve, is not that Amanda Ross by the punch bowl? She said she had a recipe for a new face cream. Go get it from her, will you?” Eve shot her a startled glance, because they both knew Amanda Ross was standing not two feet away from Vienna La Rieux, who was conversing with Mr. Dangerous. But as startled as her friend might have been by the encouragement, she also realized that both of their chaperones were in line to have their fortunes told and that she might never have an opportunity like this again. “Of course,” she replied loudly as well. “I will be right back.” And off she went. Alone, and the target of exasperated looks by the ladies waiting their turns, Rose ducked into the tent to face her future.

Perhaps the hardest part of the job was simply being attached to and dependent on people who didn’t think much of you. Virginia Woolf’s diaries are almost obsessively preoccupied with her servants and the challenge of maintaining patience with them. Of one, she writes: “She is in a state of nature: untrained; uneducated … so that one sees a human mind wriggling undressed.” As a class they were as irritating as “kitchen flies.” Woolf’s contemporary Edna St. Vincent Millay was rather more blunt: “The only people I really hate are servants. They are not really human beings at all.” It was unquestionably a strange world. Servants constituted a class of humans whose existences were fundamentally devoted to making certain that another class of humans would find everything they desired within arm’s reach more or less the moment it occurred to them to desire it. The recipients of this attention became spoiled almost beyond imagining. Visiting his daughter in the 1920s, in a house too small to keep his servants with him, the tenth Duke of Marlborough emerged from the bathroom in a state of helpless bewilderment because his toothbrush wasn’t foaming properly. It turned out that his valet had always put the toothpaste on the brush for him, and the Duke was unaware that toothbrushes didn’t recharge automatically. The servants’ payoff for all this was often to be treated appallingly. It was common for mistresses to test the honesty of servants by leaving some temptation where they were bound to find it—a coin on the floor, say—and then punishing them if they pocketed it. The effect was to instill in servants a slightly paranoid sense that they were in the presence of a superior omniscience. Servants were also suspected of abetting burglars by providing inside information and leaving doors unlocked. It was a perfect recipe for unhappiness on both sides. Servants, especially in smaller households, tended to think of their masters as unreasonable and demanding. Masters saw servants as slothful and untrustworthy. Casual humiliation was a regular feature of life in service. Servants were sometimes required to adopt a new name, so that the second footman in a household would always be called “Johnson,” say, thus sparing the family the tedium of having to learn a new name each time a footman retired or fell under the wheels of a carriage. Butlers were an especially delicate issue. They were expected to have the bearing and comportment of a gentleman, and to dress accordingly, but often the butler was required to engage in some intentional sartorial gaucherie—wearing trousers that didn’t match his jacket, for instance—to ensure that his inferiority was instantly manifest.* One handbook actually gave instructions—in fact, provided a working script—for how to humiliate a servant in front of a child, for the good of both child and servant.

Astonishment: these women’s military professions—medical assistant, sniper, machine gunner, commander of an antiaircraft gun, sapper—and now they are accountants, lab technicians, museum guides, teachers…Discrepancy of the roles—here and there. Their memories are as if not about themselves, but some other girls. Now they are surprised at themselves. Before my eyes history “humanizes” itself, becomes like ordinary life. Acquires a different lighting. I’ve happened upon extraordinary storytellers. There are pages in their lives that can rival the best pages of the classics. The person sees herself so clearly from above—from heaven, and from below—from the ground. Before her is the whole path—up and down—from angel to beast. Remembering is not a passionate or dispassionate retelling of a reality that is no more, but a new birth of the past, when time goes in reverse. Above all it is creativity. As they narrate, people create, they “write” their life. Sometimes they also “write up” or “rewrite.” Here you have to be vigilant. On your guard. At the same time pain melts and destroys any falsehood. The temperature is too high! Simple people—nurses, cooks, laundresses—behave more sincerely, I became convinced of that…They, how shall I put it exactly, draw the words out of themselves and not from newspapers and books they have read—not from others. But only from their own sufferings and experiences. The feelings and language of educated people, strange as it may be, are often more subject to the working of time. Its general encrypting. They are infected by secondary knowledge. By myths. Often I have to go for a long time, by various roundabout ways, in order to hear a story of a “woman’s,” not a “man’s” war: not about how we retreated, how we advanced, at which sector of the front…It takes not one meeting, but many sessions. Like a persistent portrait painter. I sit for a long time, sometimes a whole day, in an unknown house or apartment. We drink tea, try on the recently bought blouses, discuss hairstyles and recipes. Look at photos of the grandchildren together. And then…After a certain time, you never know when or why, suddenly comes this long-awaited moment, when the person departs from the canon—plaster and reinforced concrete, like our monuments—and goes on to herself. Into herself. Begins to remember not the war but her youth. A piece of her life…I must seize that moment. Not miss it! But often, after a long day, filled with words, facts, tears, only one phrase remains in my memory (but what a phrase!): “I was so young when I left for the front, I even grew during the war.” I keep it in my notebook, although I have dozens of yards of tape in my tape recorder. Four or five cassettes… What helps me? That we are used to living together. Communally. We are communal people. With us everything is in common—both happiness and tears. We know how to suffer and how to tell about our suffering. Suffering justifies our hard and ungainly life.