New Refrigerator Quotes

You're sure your new roommate won't be like the last one who wore tinfoil socks and had a tendency to occasionally urinate in the refrigerator. You're sure you'll pass Math 106 this time around. You're determined to actually join some clubs this year and not just sit around in your dorm eating spray cheese from a can and watching youtube videos about cats.

Under capitalism the common man enjoys amenities which in ages gone by were unknown and therefore inaccessible even to the richest people. But, of course, these motorcars, television sets and refrigerators do not make a man happy. In the instant in which he acquires them, he may feel happier than he did before. But as soon as some of his wishes are satisfied, new wishes spring up. Such is human nature.

Leave the dishes. Let the celery rot in the bottom drawer of the refrigerator and an earthen scum harden on the kitchen floor. Leave the black crumbs in the bottom of the toaster. Throw the cracked bowl out and don't patch the cup. Don't patch anything. Don't mend. Buy safety pins. Don't even sew on a button. Let the wind have its way, then the earth that invades as dust and then the dead foaming up in gray rolls underneath the couch. Talk to them. Tell them they are welcome. Don't keep all the pieces of the puzzles or the doll's tiny shoes in pairs, don't worry who uses whose toothbrush or if anything matches, at all. Except one word to another. Or a thought. Pursue the authentic-decide first what is authentic, then go after it with all your heart. Your heart, that place you don't even think of cleaning out. That closet stuffed with savage mementos. Don't sort the paper clips from screws from saved baby teeth or worry if we're all eating cereal for dinner again. Don't answer the telephone, ever, or weep over anything at all that breaks. Pink molds will grow within those sealed cartons in the refrigerator. Accept new forms of life and talk to the dead who drift in though the screened windows, who collect patiently on the tops of food jars and books. Recycle the mail, don't read it, don't read anything except what destroys the insulation between yourself and your experience or what pulls down or what strikes at or what shatters this ruse you call necessity.

Dharma Bums refusing to subscribe to the general demand that they consume production and therefore have to work for the privilege of consuming, all that cramp they didn't really want anyway such as refrigerators, TV sets, cars, at least new fancy cars, certain hair oils and deodorants and general junk you finally always see a week later in the garbage anyway, all of them imprisoned in a system of work, produce, consume, work, produce, consume...

We needed a refrigerator for our new place and I've never bought a refrigerator my whole life. I went into the appliance store, there's like 900 of 'em lined up, there's a salesman there. What's this guy supposed to say about refrigerators? "Well you got this refrigerator here, This keeps all your food cold for 600...You've got this refrigerator, This keeps all your food cold for 800...Check this out, 1400, keeps all your food cold.

In the information age, the barriers just aren’t there,” he said. “The barriers are self-imposed. If you want to set off and go develop some grand new thing, you don’t need millions of dollars of capitalization. You need enough pizza and Diet Coke to stick in your refrigerator, a cheap PC to work on, and the dedication to go through with it. We slept on floors. We waded across rivers.

They looked cheerful in the photograph, Lenin and his wife. As though they had a new refrigerator in their drawing room, and a down payment on a DDA flat.

Of all the ridiculous expressions people use - and people use a great many ridiculous expressions - one of the most ridiculous is 'No news is good news.' 'No new is good news' simply means that if you don't hear from someone, everything is probably fine, and you can see at once why this expression makes such little sense, because everything being fine is only one of many reasons why someone may not contact you. Perhaps they are tied up. Maybe they are surrounded by fierce weasels, or perhaps they are wedged tightly between two refrigerators and cannot get themselves out. The expression might well be changed to 'No new is bad news,' except that people may not be able to contact you because they have just been crowned king or are competing in a gymnastics tournament. The point is that there is no way to know why someone has not contacted you, until they contact you and explain themselves. For this reason, the sensible expression would be ;No news is no news,' except that it is so obvious it is hardly an expression at all.

i've been reading whitman, you know what he says, cheer up slaves, and horrify foreign despots, he means that's the attitude for the bard, the zen lunacy bard of old desert paths, see the whole thing is a world full of rucksack wanderers, dharma bums refusing to subscribe to the general demand that they consume production and there have to work for the privilege of consuming, all that crap they didn't really want anyway such as refrigerators, tv sets, cars, at least new fancy cars, certain hair oils and deodorants and general junk you finally always see a week later in the garbage anyway, all of them imprisoned in a system of work, produce, consume, work, produce, consume, i see a vision of a great rucksack revolution thousands or even millions of young americans wandering around with rucksacks, going up into the mountains to pray, making children laugh and old men glad, making young girls happy and old girls happier, all of 'em zen lunatics who go about writing poems that happen to appear in their heads for no reason and also by being kind and also by strange unexpected acts keep giving visions of eternal freedom to everybody and to all living creatures

THE BOUNTY In her kitchen, she saw many things she would like to eat. On the counter, there was a bunch of new bananas, yellow as a Van Gogh chair, and two apples, pristine. The cabinet was open and she saw a box of crackers, a new box of cereal, a tube of curved chips. She felt overwhelmed, seeing all of the food there, that it was all hers. And there was more in the refrigerator! There were juices, half a melon, a dozen bagels, salmon, a steak, yogurt in a dozen colors. It would take her a week to eat all of this food. She does not deserve this, she thought. It really isn't fair, she thought. You're correct, God said, and then struck dead 65,000 Malaysians.

The things she wanted the baby to know seemed small, so small. How it felt to go to a grocery store on vacation; to wake at three a.m. and run your whole life through your fingertips; first library card; new lipstick; a toe going numb for two months because you wore borrowed shoes to a friend’s wedding; Thursday; October; “She’s Like the Wind” in a dentist’s office; driver’s license picture where you look like a killer; getting your bathing suit back on after you go to the bathroom; touching a cymbal for sound and then touching it again for silence; playing house in the refrigerator box; letting a match burn down to the fingerprints; one hand in the Scrabble bag and then I I I O U E A; eyes racing to the end of Villette (skip the parts about the crétin, sweetheart); hamburger wrappers on a road trip; the twist of a heavy red apple in an orchard; word on the tip of the tongue; the portal, but just for a minute.

This book was started during the first wave of COVID pandemic, when pictures of bodies loaded into refrigerated trucks were coming out of New York. It came about because an ICU nurse emailed us and asked us to post something, anything, because reading our work on her short break between grueling shifts kept her sane.

Sour Milk You can't make it turn sweet again. Once it was an innocent color like the flowers of wild strawberries, and its texture was simple would pass through a clean cheesecloth, its taste was fresh. And now with nothing more guilty that the passage of time to chide it with, the same substance has turned sour and lumpy. The sour milk makes interesting & delicious doughs, can be carried to a further state of bacterial action to create new foods, can in its own right be considered complicated and more interesting in texture to one who studies it closely, like a map of the world. But to most of us: it is spoiled. Sour. We throw it out, down the drain-not in the backyard- careful not to spill any because the smell is strong. A good cook would be shocked with the waste. But we do not live in a world of good cooks. I am the milk. Time passes. You cannot make it turn sweet again. I sit guiltily on the refrigerator shelf trembling with hope for a cook who dreams of waffles, biscuits, dumplings and other delicious breads fearing the modern housewife who will lift me off the shelf and with one deft twist of a wrist... you know the rest. You are the milk. When it is your turn remember, there is nothing more than the passage of time we can chide you with.

The city of Leonia refashions itself every day: every morning the people wake between fresh sheets, wash with just-unwrapped cakes of soap, wear brand-new clothing, take from the latest model refrigerator still unopened tins, listening to the last-minute jingles from the most up-to-date radio. On the sidewalks, encased in spotless plastic bags, the remains of yesterday's Leonia await the garbage truck. Not only squeezed tubes of toothpaste, blown-out light bulbs, newspapers, containers, wrappings, but also boilers, encyclopedias, pianos, porcelain dinner services. It is not so much by the things that each day are manufactured, sold, bought, that you can measure Leonia's opulence, but rather by the things that each day are thrown out to make room for the new. So you begin to wonder if Leonia's true passion is really , as they say, the enjoyment of new things, and not, instead, the joy of expelling, discarding, cleansing itself of a recurrent impurity. The fact is that street cleaners are welcomed like angels.

In the information age, the barriers [to entry into programming] just aren't there. The barriers are self imposed. If you want to set off and go develop some grand new thing, you don't need millions of dollars of capitalization. You need enough pizza and Diet Coke to stick in your refrigerator, a cheap PC to work on, and the dedication to go through with it. We slept on floors. We waded across rivers.

Humans, like all mammals, are heat engines; surviving means having to continually cool off, as panting dogs do. For that, the temperature needs to be low enough for the air to act as a kind of refrigerant, drawing heat off the skin so the engine can keep pumping. At seven degrees of warming, that would become impossible for portions of the planet’s equatorial band, and especially the tropics, where humidity adds to the problem. And the effect would be fast: after a few hours, a human body would be cooked to death from both inside and out. At eleven or twelve degrees Celsius of warming, more than half the world’s population, as distributed today, would die of direct heat. Things almost certainly won’t get that hot anytime soon, though some models of unabated emissions do bring us that far eventually, over centuries. But at just five degrees, according to some calculations, whole parts of the globe would be literally unsurvivable for humans. At six, summer labor of any kind would become impossible in the lower Mississippi Valley, and everybody in the United States east of the Rockies would suffer more from heat than anyone, anywhere, in the world today. New York City would be hotter than present-day Bahrain, one of the planet’s hottest spots, and the temperature in Bahrain “would induce hyperthermia in even sleeping humans.

When she says margarita she means daiquiri. When she says quixotic she means mercurial. And when she says, "I'll never speak to you again," she means, "Put your arms around me from behind as I stand disconsolate at the window." He's supposed to know that. When a man loves a woman he is in New York and she is in Virginia or he is in Boston, writing, and she is in New York, reading, or she is wearing a sweater and sunglasses in Balboa Park and he is raking leaves in Ithaca or he is driving to East Hampton and she is standing disconsolate at the window overlooking the bay where a regatta of many-colored sails is going on while he is stuck in traffic on the Long Island Expressway. When a woman loves a man it is one ten in the morning she is asleep he is watching the ball scores and eating pretzels drinking lemonade and two hours later he wakes up and staggers into bed where she remains asleep and very warm. When she says tomorrow she means in three or four weeks. When she says, "We're talking about me now," he stops talking. Her best friend comes over and says, "Did somebody die?" When a woman loves a man, they have gone to swim naked in the stream on a glorious July day with the sound of the waterfall like a chuckle of water rushing over smooth rocks, and there is nothing alien in the universe. Ripe apples fall about them. What else can they do but eat? When he says, "Ours is a transitional era," "that's very original of you," she replies, dry as the martini he is sipping. They fight all the time It's fun What do I owe you? Let's start with an apology Ok, I'm sorry, you dickhead. A sign is held up saying "Laughter." It's a silent picture. "I've been fucked without a kiss," she says, "and you can quote me on that," which sounds great in an English accent. One year they broke up seven times and threatened to do it another nine times. When a woman loves a man, she wants him to meet her at the airport in a foreign country with a jeep. When a man loves a woman he's there. He doesn't complain that she's two hours late and there's nothing in the refrigerator. When a woman loves a man, she wants to stay awake. She's like a child crying at nightfall because she didn't want the day to end. When a man loves a woman, he watches her sleep, thinking: as midnight to the moon is sleep to the beloved. A thousand fireflies wink at him. The frogs sound like the string section of the orchestra warming up. The stars dangle down like earrings the shape of grapes.

If food was no longer obliged to make intercontinental journeys, but stayed part of a system in which it can be consumed over short distances, we would save a lot of energy and carbon dioxide emissions. And just think of what we would save in ecological terms without long-distance transportation, refrigeration, and packaging--which ends up on the garbage dump anyway--and storage, which steals time, space, and vast portions of nature and beauty.

Of all the ridiculous expressions people use - and people use a great many ridiculous expressions - one of the most ridiculous is "No news is good news." "No new is good news" simply means that if you don't hear from someone, everything is probably fine, and you can see at once why this expression makes such little sense, because everything being fine is only one of many, many reasons why someone may not contact you. Perhaps they are tied up. Maybe they are surrounded by fierce weasels, or perhaps they are wedged tightly between two refrigerators and cannot get themselves out. The expression might well be changed to "No new is bad news," except that people may not be able to contact you because they have just been crowned king or are competing in a gymnastics tournament. The point is that there is no way to know why someone has not contacted you, until they contact you and explain themselves. For this reason, the sensible expression would be "No news is no news," except that it is so obvious it is hardly an expression at all.

Of a new-era’d nation that looked out for Uno, of a one-time World Policeman that was now going to retire and have its blue uniform deep-dry-cleaned and placed in storage in triple-thick plastic dry-cleaning bags and hang up its cuffs to spend some quality domestic time raking its lawn and cleaning its refrigerator and dandling its freshly bathed kids on its neatly pressed mufti-pants’ knee.

Malaka Nazli hadn’t simply been a place, I realized, but a state of mind. It was where you could find an extraordinary, breathtaking level of humanity. What it lacked in privacy, what it failed to provide by way of modern comforts—hot running water, showers, electric stoves, refrigerators, telephones—it more than made up for in mercy and compassion and tenderness and grace, those ethereal qualities that make and keep us human.

Dharma Bums refusing to subscribe to the general demand that they consume production and therefore have to work for the privilege of consuming, all that crap they didn’t really want anyway such as refrigerators, TV sets, cars, at least new fancy cars, certain hair oils and deodorants and general junk you finally always see a week later in the garbage anyway, all of them imprisoned in a system of work, produce, consume, work, produce, consume,

I came up with a new game-show idea recently. It's called The Old Game. You got three old guys with loaded guns onstage. They look back at their lives, see who they were, what they accomplished, how close they came to realizing their dreams. The winner is the one who doesn't blow his brains out. He gets a refrigerator.

I guess buying food almost anywhere is more interesting than eating what comes out of your own refrigerator.

the children were infatuated with the idea of a kitchen of their own, and wanted everything in sight. They went wild over a new kind of refrigerator that would freeze its own ice, making ice-cream in the bargain, and run by an electric motor; but here Julia Cloud held firm. No such expensive experiment was needed in their tiny kitchen. A small white, old-fashioned kind was good enough for them.

I was used and tricked and thrown away, but I cannot be forgiven. It’s a funny thing. You go your whole life thinking you’re the protagonist, but really, you’re just the backstory. The boys shrug and go on, they fight and blow things up and half of them do much worse... and still get a key to the city, and eventually you’re just a story your high school boyfriend tells the kid he had with his new wife.

So you make a deal with the gods. You do these dances and they'll send rain and good crops and the whole works? And nothing bad will ever happen. Right.'… "'No, it's not like that. It's not making a deal, bad things can still happen, but you want to try not to CAUSE them to happen. It has to do with keeping things in balance…. Really, it's like the spirits have made a deal with US…. We're on our own. The spirits have been good enough to let us live here and use the utilities, and we're saying: We know how nice you're being. We appreciate the rain, we appreciate the sun, we appreciate the deer we took. Sorry if we messed up anything. You've gone to a lot of trouble, and we'll try to be good guests.'… "'Like a note you'd send somebody after you stayed in their house?' "'Exactly like that. "Thanks for letting me sleep on your couch. I took some beer out of the refrigerator, and I broke a coffee cup. Sorry, I hope it wasn't your favorite one."'… "It's a good idea,' I said. 'Especially since we're still here sleeping on God's couch. We're permanent houseguests.' "'Yep, we are. Better remember how to put everything back how we found it.' It was a new angle on religion, for me. I felt a little embarrassed for my blunt interrogation. And the more I thought about it, even more embarrassed for my bluntly utilitarian culture. 'The way they tell it to us Anglos, God put the earth here for us to use, westward-ho. Like a special little playground.' "Loyd said, 'Well, that explains a lot.'… "'But where do you go when you've pissed in every corner of your playground?'... "To people who think of themselves as God's houseguests, American enterprise must seem arrogant beyond belief. Or stupid. A nation of amnesiacs, proceeding as if there were no other day but today. Assuming the land could also forget what had been done to it.

The habit of inauthentically attributing wisecracks, purported profundities, inspirational doggerel, and other bits of refrigerator-door wisdom to famous people is scarcely new—members of the press, particularly newspaper columnists, have been doing it for decades—but the Internet has grossly exacerbated the problem, with numerous quote-aggregation sites irresponsibly devoted to prettily packaging the fakery, thus encouraging the unwary (or uncaring) to snarf it up, then hork it up, ad nauseam.

When the crowd disperses, they fill buses where they hang from open doorways, and return to homes where the pride of the year is a new refrigerator. They will bend in fields, earning two rupees for crops that will sell in the city for forty, and stand by roadsides hawking stacks of dinnerware which will chip at first wash. They will watch, wide-eyed, the one movie that plays in the theatre on their half day off from carpentry or construction or cleaning bathrooms, while PT Sir, in the government office's special elevator, moves upward.

Becoming a porn star is pretty much exactly like becoming a superhero. One day, an intrepid, fresh-faced young woman discovers that she has a talent. She chooses a new name – something over the top, flamboyant, a little arrogant, with a tinge of the epic. Somebody makes her a costume – skintight – revealing, a flattering color, nothing much left to the imagination. She explores her power, learns a specialty move or two, sweats her way through a training montage, throwing out punny quips here, there, and everywhere. She inhabits an archetype. She takes every blow that comes her way like she doesn’t even feel it. Then she goes out into the big, bad night and saves people from loneliness. From the assorted villanies that plague the common man. From despair and bad dreams. From tedium. Oh, sure, her victories are short-lived. She finishes off her foes in one glorious masterstroke, but the minute she’s gone, all the wickedness and darkness of the scheming, teeming world comes rushing back in. But when you need her, here she comes to save the day, doing it for Truth, Justice, and the American Way.

The barriers are self-imposed. If you want to set off and go develop some grand new thing, you don’t need millions of dollars of capitalization. You need enough pizza and Diet Coke to stick in your refrigerator, a cheap PC to work on, and the dedication to go through with it. We slept on floors. We waded across rivers.

How We Approach the New Testament We Christians have been taught to approach the Bible in one of eight ways: • You look for verses that inspire you. Upon finding such verses, you either highlight, memorize, meditate upon, or put them on your refrigerator door. • You look for verses that tell you what God has promised so that you can confess it in faith and thereby obligate the Lord to do what you want. • You look for verses that tell you what God commands you to do. • You look for verses that you can quote to scare the devil out of his wits or resist him in the hour of temptation. • You look for verses that will prove your particular doctrine so that you can slice-and-dice your theological sparring partner into biblical ribbons. (Because of the proof-texting method, a vast wasteland of Christianity behaves as if the mere citation of some random, decontextualized verse of Scripture ends all discussion on virtually any subject.) • You look for verses in the Bible to control and/or correct others. • You look for verses that “preach” well and make good sermon material. (This is an ongoing addiction for many who preach and teach.) • You sometimes close your eyes, flip open the Bible randomly, stick your finger on a page, read what the text says, and then take what you have read as a personal “word” from the Lord. Now look at this list again. Which of these approaches have you used? Look again: Notice how each is highly individualistic. All of them put you, the individual Christian, at the center. Each approach ignores the fact that most of the New Testament was written to corporate bodies of people (churches), not to individuals.

And then I came home and it was incredible. I . . . there was no meaning in it here; the whole thing to them was a kind of a—bus accident. I went to work with Dad, and that rat-race again. I felt . . . what you said . . . ashamed somehow. Because nobody was changed at all. It seemed to make suckers out of a lot of guys. I felt wrong to be alive, to open the bank-book, to drive the new car, to see the new refrigerator. I mean you can take those things out of a war, but when you drive that car you’ve got to know that it came out of the love a man can have for a man, you’ve got to be a little better because of that. Otherwise what you have is really loot, and there’s blood on it.

Now she had words to dull her senses. English words, a new name, and covering it all like a warm blanket, a new life in amazing, immoderate, pulsating America. A sparkling new identity in a gilded immense new country. God had made it as easy as possible to forget him. To you, I give this, God said. I give you freedom and sun, and warmth, and comfort. I give you summers in Sheep Meadow and Coney Island, and I give you Vikki, your friend for life, and I give you Anthony, your son for life, and I give you Edward, in case you want love again. I give you youth and I give you beauty, in case you want someone other than Edward to love you. I give you New York. I give you seasons, and Christmas! And baseball and dancing and paved roads and refrigerators, and a car, and land in Arizona. I give it all to you. All I ask, is that you forget him and take it.

It has now been many months, at the present writing, since I have had a nourishing meal, but I shall soon have one—a modest, private affair, all to myself. I have selected a few dishes, and made out a little bill of fare, which will go home in the steamer that precedes me, and be hot when I arrive—as follows: Radishes. Baked apples, with cream Fried oysters; stewed oysters. Frogs. American coffee, with real cream. American butter. Fried chicken, Southern style. Porter-house steak. Saratoga potatoes. Broiled chicken, American style. Hot biscuits, Southern style. Hot wheat-bread, Southern style. Hot buckwheat cakes. American toast. Clear maple syrup. Virginia bacon, broiled. Blue points, on the half shell. Cherry-stone clams. San Francisco mussels, steamed. Oyster soup. Clam Soup. Philadelphia Terapin soup. Oysters roasted in shell-Northern style. Soft-shell crabs. Connecticut shad. Baltimore perch. Brook trout, from Sierra Nevadas. Lake trout, from Tahoe. Sheep-head and croakers, from New Orleans. Black bass from the Mississippi. American roast beef. Roast turkey, Thanksgiving style. Cranberry sauce. Celery. Roast wild turkey. Woodcock. Canvas-back-duck, from Baltimore. Prairie liens, from Illinois. Missouri partridges, broiled. 'Possum. Coon. Boston bacon and beans. Bacon and greens, Southern style. Hominy. Boiled onions. Turnips. Pumpkin. Squash. Asparagus. Butter beans. Sweet potatoes. Lettuce. Succotash. String beans. Mashed potatoes. Catsup. Boiled potatoes, in their skins. New potatoes, minus the skins. Early rose potatoes, roasted in the ashes, Southern style, served hot. Sliced tomatoes, with sugar or vinegar. Stewed tomatoes. Green corn, cut from the ear and served with butter and pepper. Green corn, on the ear. Hot corn-pone, with chitlings, Southern style. Hot hoe-cake, Southern style. Hot egg-bread, Southern style. Hot light-bread, Southern style. Buttermilk. Iced sweet milk. Apple dumplings, with real cream. Apple pie. Apple fritters. Apple puffs, Southern style. Peach cobbler, Southern style Peach pie. American mince pie. Pumpkin pie. Squash pie. All sorts of American pastry. Fresh American fruits of all sorts, including strawberries which are not to be doled out as if they were jewelry, but in a more liberal way. Ice-water—not prepared in the ineffectual goblet, but in the sincere and capable refrigerator.

My new friend," she said. "I met him at the farmers' market." Friend? Now there was some code. Suddenly, I realized why Patricia [his grandma] had sex on her mind, and then, just as suddenly, I had this whole new batch of unwanted images and thoughts. "So what do you think, hon? Saturday night, maybe?" Patricia asked my back. I leaned farther into the refrigerator. "Uhhh..." Milk, orange juice, pickles, mustard, canola oil, cream cheese, my grandmother having sex, please God, make it stop-- Hon?

About me as a drinker: I wasn't much of one and had a short, bad history of doing it. The few times I'd tried drinking I either became too much like myself or not enough, but either way it was always calamity on top of calamity and I found myself saying way too much about too little and doing the wrong things in the wrong places. Once, at my boss's Christmas party, I passed out for a minute - passed out but still, like a zombie, remained fully ambulatory and mostly functional - and when I came to, I found myself in my boss's kitchen, the refrigerator door open and me next to it at the counter, spreading mayonnaise onto two slices of wheat bread and licking the knife after each pass before I stuck it back in the jar. I heard someone cough or gag, looked up, and saw the kitchen's population staring at me, all of their mouths open and slack, obviously wondering what I thought I was doing, exactly, and all I could think to say was, "Sandwich." Which is what I said. And then, to prove my point, whatever the point was, I ate it. The sandwich, that is.

In the afterlife you relive all your experiences, but this time with the events reshuffled into a new order: all the moments that share a quality are grouped together. You spend two months driving the street in front of your house, seven months having sex. You sleep for thirty years without opening your eyes. For five months straight you flip through magazines while sitting on a toilet. You take all your pain at once, all twenty-seven intense hours of it. Bones break, cars crash, skin is cut, babies are born. Once you make it through, it’s agony-free for the rest of your afterlife. But that doesn’t mean it’s always pleasant. You spend six days clipping your nails. Fifteen months looking for lost items. Eighteen months waiting in line. Two years of boredom: staring out a bus window, sitting in an airport terminal. One year reading books. Your eyes hurt, and you itch, because you can’t take a shower until it’s your time to take your marathon two-hundred-day shower. Two weeks wondering what happens when you die. One minute realizing your body is falling. Seventy-seven hours of confusion. One hour realizing you’ve forgotten someone’s name. Three weeks realizing you are wrong. Two days lying. Six weeks waiting for a green light. Seven hours vomiting. Fourteen minutes experiencing pure joy. Three months doing laundry. Fifteen hours writing your signature. Two days tying shoelaces. Sixty-seven days of heartbreak. Five weeks driving lost. Three days calculating restaurant tips. Fifty-one days deciding what to wear. Nine days pretending you know what is being talked about. Two weeks counting money. Eighteen days staring into the refrigerator.

The seafood is so fresh it is otherworldly! Their rich umami flavors swirl together in my mouth like a whirlpool! The pike is transcendental fresh, yes? It's tender and fatty and melty sweet!" "I'm impressed he had the strength to cram this much powerful umami into a single dish! So refined, yet utterly savage. Ryo Kurokiba has reached a new pinnacle!" "That looks sooo good!" "But still, do all Japan pike have this much flavor in season?" "Good point. Not all do. How did he manage to create this strong of a flavor while using hardly any seasonings? Hm? Wait... it's faint, but I smell hints of a refreshing scent. A scent that is not seafood!" "It is the fragrance of herbs." "Exactly! I added a pat of this to the dish!" "Aha! Herb butter! Finely chopped herbs and spices are mixed into softened butter... ... and then wrapped up and chilled in the refrigerator for a day to allow the flavors to meld." "I stuck a pat of homemade herb butter into each wrap right before I put 'em in the oven. Baking on low heat made the butter melt slowly... ... allowing its richness to seep into every nook and cranny of the entire dish!" Both flavor and fragrance have the punch of an exploding warhead! What an impeccably violent dish!

Our stress-response systems are drained by constantly monitoring the sensory cacophony of the modern world: street sounds, traffic, airplanes, radios, TVs, the hum of refrigerators, the hiss of computer fans. Living in an urban environment taxes these systems even more: Every time you see someone new on the street, your brain asks, Safe and familiar? Friend or foe? Trustworthy or not?—over and over and over again. You scan the attributes of each person and compare them to your “internal catalog” of “safe and familiar.” This constant monitoring of the social environment can consume a significant portion of our bandwidth.

It got crowded in Heaven, so Saint Peter decided to accept only people who’d had a really bad day on the day they died. On the first morning of the new policy, Saint Peter said to the first man in line, “Tell me about the day you died.” The man said,“Oh, it was awful. I was sure my wife was having an affair, so I came home early from work to catch her in the act. I searched all over the apartment and couldn’t find her lover anywhere. So finally I went out on the balcony, where I found this man hanging over the edge by his fingertips. So I went inside, got a hammer, and started hitting his hands. He fell, but landed in some bushes and survived. So I went inside, picked up the refrigerator, and pushed it out over the balcony. It crushed him, but the strain of hefting the fridge gave me a heart attack and I died.” Saint Peter couldn’t deny this was an awful day and that it was a crime of passion, so he let the man enter Heaven. He then asked the next man in line about the day he died. “Well, sir, it was terrible. I was doing aerobics on the balcony of my apartment when I slipped over the edge. I managed to grab the balcony of the apartment below me but then some maniac came out and started pounding my fingers with a hammer! I fell, but I landed in some bushes and lived! But then this guy came out again and dropped a refrigerator on me! That did it!” Saint Peter chuckled a bit, and let him into Heaven. “Tell me about the day you died,” he said to the third man. “Okay, picture this. I’m naked, hiding in a refrigerator . . .

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.

But overprotection is just one part of a larger trend that we call problems of progress. This term refers to bad consequences produced by otherwise good social changes. It’s great that our economic system produces an abundance of food at low prices, but the flip side is an epidemic of obesity. It’s great that we can connect and communicate with people instantly and for free, but this hyperconnection may be damaging the mental health of young people. It’s great that we have refrigerators, antidepressants, air conditioning, hot and cold running water, and the ability to escape from most of the physical hardships that were woven into the daily lives of our ancestors back to the dawn of our species. Comfort and physical safety are boons to humanity, but they bring some costs, too. We adapt to our new and improved circumstances and then lower the bar for what we count as intolerable levels of discomfort and risk. By the standards of our great-grandparents, nearly all of us are coddled. Each generation tends to see the one after it as weak, whiny, and lacking in resilience. Those older generations may have a point, even though these generational changes reflect real and positive progress. To repeat, we are not saying that the problems facing students, and young people more generally, are minor or “all in their heads.” We are saying that what people choose to do in their heads will determine how those real problems affect them. Our argument is ultimately pragmatic, not moralistic: Whatever your identity, background, or political ideology, you will be happier, healthier, stronger, and more likely to succeed in pursuing your own goals if you do the opposite of what Misoponos advised.

Without electricity or gas, the kitchen became a twilight mausoleum of dead appliances. One day, Natasha had an idea. Wearing latex gloves she found in Sonja’s room, she scrubbed the innards of the oven and refrigerator with steel wool and bleach. She cut a broomstick to the width of the refrigerator compartment, jammed it in below the thermostat control, and pulled out the plastic shelves. In her bedroom, she gathered clothes from the floor in sweeping armfuls and deposited them before the refrigerator and the oven. Ever since she had begun working for the shuttle trader, her wardrobe exceeded her closet space. She hung silk evening dresses and cashmere sweaters on the broomstick bar, set folded jeans and blouses on the oven rack. When finished, she opened the doors to her new closet and bureau and felt pleased with her ingenuity. This is how you will survive, she told herself. You will turn the holes in your life into storage space.

My feeling then was of forlornness, of the desperate inadequacies of this human linguistic apparatus that we employ to forestall, a little longer, aloneness, and of how futile these fumblings so often are. In the next lurch of solitude I began trying to add to the list of things not to say to someone in your marriage: Don’t ever use a pen while lying on the bed; don’t ever forget to put the cap back on a pen after using the pen; don’t ever use a pen if it’s new; put items in the refrigerator at ninety-degree angles; do not throw things in the bathroom trash if there are already a lot of things in the trash; don’t ever lie on the bed, made or unmade, in your clothes; don’t get into the bed without having showered; don’t put your bag on the bed, don’t put your bag on the chair, don’t put your bag on the counter, don’t put your bag on the table; don’t ever do the laundry; don’t bite your nails; don’t put the toilet paper facing out; don’t put the toilet paper facing in; don’t accelerate quickly; don’t wear those colors together, don’t wear those colors together, don’t wear a stripe and a plaid, don’t wear that shirt, that looks bad on you, that looks bad on you, and that looks bad on you, and that looks bad on you, and that looks bad on you too, are you sure you want to wear that, that looks bad on you; please stay out of the house one night a week, please stay out of the house a couple of nights a week so I can have some privacy; don’t put that there; don’t put that there; that plastic cup was given to me by my grandmother; don’t use my towel; don’t use my bathroom; you don’t understand your own family; you don’t understand your own role in your own family; you don’t understand what people think of you; you don’t understand other people; you don’t understand me, you don’t understand yourself; I need money for clothes, I need money for credit cards, I need money for school; don’t cut your meat on the plate, that sound is awful, cut your meat on the cutting board before putting it on your plate; don’t touch me. And when I was done

Two hours later there was no call, and still no answer when I tried his cell phone. Around midnight, the clock and I had a conversation, I told the clock I wanted to wait another fifteen minutes before my new life began, the life in which Karl had been killed in a plane crash. I requested fifteen minutes more in this world—which I was quickly coming to see as the past—before figuring out who to call, who to wake up. You’ll remember this feeling when the phone rings, I told myself. You’ll remember how scared you were when he calls to tell you he’s fine. And it was true. As many times as I’ve been in exactly this situation, I never forget it, and it never fails to shock me, the flood of adrenaline that does not serve for fight or flight but drowns me. At twelve-thirty I shifted my perspective again, from wondering what it would be like if he were dead to the knowledge that he was dead, and I decided I could wait another fifteen minutes. He would be dead forever, so what difference did it make if I have myself a little more time? I still had no idea what I was supposed to do. After I had extended the final cutoff two more times, he walked in the door. That’s how these stories always end, of course, except for the one time they don’t. I saw the headlights against the garage door and went outside in the rain to meet him with my love and my rage and my sick relief. I wanted to kill him because he had not been killed. I wanted to step into his open jacket and stay there for the rest of my life. How had he not called? “I did call. I called you from Kentucky.” “But you never told me you’d left Kentucky.” “It took a long time to get the transponder fixed.” “Then why didn’t you call to say you’d landed?” “It was too late.” In the house, he went to the refrigerator and poured himself a glass of orange juice. He was dead tired but not dead. “I didn’t want to wake you up.” He might as well have said, I thought you were sleeping because I have no idea who you are, or who any normal people. I stayed awake for what was left of the night to watch him, just to make sure he was really there.

Dharma Bums refusing to subscribe to the general demand that they consume production and therefore have to work for the privilege of consuming, all that crap they didn’t really want anyway such as refrigerators, TV sets, cars, at least new fancy cars, certain hair oils and deodorants and general junk you finally always see a week later in the garbage anyway, all of them imprisoned in a system of work, produce, consume, work, produce, consume, I see a vision of a great rucksack revolution thousands or even millions of young Americans wandering around with rucksacks, going up to mountains to pray, making children laugh and old men glad, making young girls happy and old girls happier, all of ’em Zen Lunatics who go about writing poems that happen to appear in their heads for no reason and also by being kind and also by strange unexpected acts keep giving visions of eternal freedom to everybody and to all living creatures, that’s what I like about you Goldbook and Smith, you two guys from the East Coast which I thought was dead.” “We thought the West Coast was dead!

to look around. At first sight, the apartment was perfectly ordinary. He made a quick circuit of the living room, kitchenette, bathroom, and bedroom. The place was tidy enough, but with a few items strewn here and there, the sort of things that might be left lying around by a busy person—a magazine, a half-finished crossword puzzle, a book left open on a night table. Abby had the usual appliances—an old stove and a humming refrigerator, a microwave oven with an unpronounceable brand name, a thirteen-inch TV on a cheap stand, a boom box near a modest collection of CDs. There were clothes in her bedroom closet and silverware, plates, and pots and pans in her kitchen cabinets. He began to wonder if he’d been unduly suspicious. Maybe Abby Hollister was who she said she was, after all. And he’d taken a considerable risk coming here. If he was caught inside her apartment, all his plans for the evening would be scotched. He would end up in a holding cell facing charges that would send him back to prison for parole violation. All because he’d gotten a bug up his ass about some woman he hardly knew, a stranger who didn’t mean anything. He decided he’d better get the hell out. He was retracing his steps through the living room when he glanced at the magazine tossed on the sofa. Something about it seemed wrong. He moved closer and took a better look. It was People, and the cover showed two celebrities whose recent marriage had already ended in divorce. But on the cover the stars were smiling over a caption that read, Love At Last. He picked up the magazine and studied it in the trickle of light through the filmy curtains. The date was September of last year. He put it down and looked at the end tables flanking the sofa. For the first time he noticed a patina of dust on their surfaces. The apartment hadn’t been cleaned in some time. He went into the kitchen and looked in the refrigerator. It seemed well stocked, but when he opened the carton of milk and sniffed, he discovered water inside—which was just as well, since the milk’s expiration period had ended around the time that the People cover story had been new. Water in the milk carton. Out-of-date magazine on the sofa. Dust everywhere, even coating the kitchen counters. Abby didn’t live here. Nobody did. This apartment was a sham, a shell. It was a dummy address, like the dummy corporations his partner had set up when establishing the overseas bank accounts. It could pass inspection if somebody came to visit, assuming the visitor didn’t look too closely, but it wasn’t meant to be used. Now that he thought about it, the apartment was remarkable for what

…It usually starts innocently enough, a friend remarking to you that the co-op has a nice new crop of grapefruit. “Hmm, I don’t really care for grapefruit myself,” you say, entirely without malice. She seems startled, “Really?” she says. If you had a tendency to be sarcastic, you might say, “No, I deliberately misrepresent my taste in citrus to gain the upper hand in conversation.” But you are not sarcastic, so you restate your dislike, a little more timidly now. “Yeah, I just don’t care for grapefruit. It tastes bitter to me.” “Bitter! How can you think grapefruit tastes bitter?” she demands. “I find that difficult to answer — ” you say. “Grapefruit is the single least bitter thing in the world! Sugar is more bitter than grapefruit!” she continues. “Sugar is deliberately bitter,” you say, trying to calm her. “Sugar is pure white hate.” “You want bitter? Radicchio is bitter. Dandelion greens — they’re bitter!” “I hate them. They’re mean,” you say as the situation death-rolls out of control. “I’m going to get you some of that grapefruit right now and show you that it’s not bitter,” she says, marching to the refrigerator. You have apparently run afoul of a committed grapefruit apologist. Soon you are eating extremely bitter chunks of fruit you loathe. “Tell me, is that bitter? Is it?” she asks, leaving you no wiggle room. “Unbelievably not-bitter. Sweet, sure. Sour, you bet. Salty, powerfully so — but bitter? No and again, no. All bitterness has vanished from existence. Even the concept of bitterness has been conquered and bows down before this grapefruit,” you say, nearly gagging from the bitterness.

Beware, and be on your guard against every form of greed; for not even when one has an abundance does his life consist of his possessions. -LUKE 12:15 One of our universal problems is the overcrowding of our homes. Whether we have an apartment or a six bedroom home, every closet, cupboard, refrigerator, and garage are all crammed with abundance. Some of us have so much that we go out and rent additional storage spaces for our possessions. Bob and I are no different than you. We buy new clothes and cram them into our wardrobes. A new antique goes in the corner, a new quilt hangs over the bed, a new potted plant gathers sunlight by the window. On and on it goes. Pretty soon we feel as though we are closed in with no room to breathe. We continually struggle to keep a balance in our attitudes regarding possessions. It is simpler to manage if you are single and live alone-it's just you. Life becomes more complicated with a spouse and children. You soon get that "bunched in" feeling. This creates more stress, and you can lose your cool and blow relationships when your calm is broken. We have made a rule in our home about abundance. Simply stated, it says, "One comes in and one goes out." After every purchase we give away or sell a like item. (We have an annual garage sale.) With a new blouse, out goes an older blouse; with a new table, out goes a table; and so on. Naturally if you're a newlywed this rule is not for you because you probably don't have an abundance of possessions. There's another strategy that's very effective. We have informed our loved ones that we don't want any more gifts that take up space or that have to be dusted; we prefer receiving consumable items. Remember-your life is not based on your possessions. Share with others what you aren't using.

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

Back in bed I listen to every sound. The plastic tarp over the table on the balcony crunching in the cold wind. the two short clicks in the walls before the heat comes on with a low whoosh. I hear a constant base hum all around, the nervous system of the building, carrying electricity and gas and phone conversations to all our respective little boxes. I listen to it all, the constant, the rhythmic, and the random. It's hard to measure the night by sound, but it can be done. I know that when the traffic noise is quietest, it's about 4:30 in the morning. I know that when the 'Times' hits the door, it's around 5. Now the clock says it's morning, 5:45, but the November sky still says midnight. I hear the elevator ding twenty yards down the hall outside our door. Seven seconds later, I hear his keys in our lock, then his heavy backpack hitting the floor. I hear the refrigerator door open, the unsealing vacuum wheezing as the cold inside air meets the dry heat in the apartment. The cupboard door. A glass. The crescendoing fizz of a new two-liter Diet Coke bottle opening. It's a one-sided conversation with no one actually talking. I lie in the dark, close my eyes, and try not to listen to his movements around apartment. these are the sounds of our life together before it got so messy. I want to say something back. Anything, anything that sounds like things sounded last summer. Even just to myself. Just something out loud. The inside of my eyelids turn pink. My door has been opened and the light from the hallway shines through them. I won't open them. There is no noise. Like an eclipse, the world behind my closed eyes goes dark again. For just one second, before I feel a kiss on my right eye. I keep them closed. A kiss on the left one. I open them. Jack looks down at me and closes his eyes. He leans forward and puts his forehead on my chest and goes limp. ''Blues Clues' is on,' he says softly into my tee shirt. His muffled voice vibrating only a half inch away from my heart.

What if she had already done it to herself? What if she had shaved away from the surface of her brain whatever synaptic interlacings had formed her gift? She remembered reading somewhere that some pop artist once bought an original drawing by Michelangelo—and had taken a piece of art gum and erased it, leaving blank paper. The waste had shocked her. Now she felt a similar shock as she imagined the surface of her own brain with the talent for chess wiped away. At home she tried a Russian game book, but she couldn’t concentrate. She started going through her game with Foster, setting the board up in the kitchen, but the moves of it were too painful. That damned Stonewall, and the hastily pushed pawn. A patzer’s move. Bad chess. Hungover chess. The telephone rang, but she didn’t answer. She sat at the board and wished for a moment, painfully, that she had someone to call. Harry Beltik would be back in Louisville. And she didn’t want to tell him about the game with Foster. He would find out soon enough. She could call Benny. But Benny had been icy after Paris, and she did not want to talk to him. There was no one else. She got up wearily and opened the cabinet next to the refrigerator, took down a bottle of white wine and poured herself a glassful. A voice inside her cried out at the outrage, but she ignored it. She drank half of it in one long swallow and stood waiting until she could feel it. Then she finished the glass and poured another. A person could live without chess. Most people did. When she awoke on the sofa the next morning, still wearing the Paris clothes she had worn when losing the game to Foster, she was frightened in a new way. She could sense her brain being physically blurred by alcohol, its positional grasp gone clumsy, its penetration clouded. But after breakfast she showered and changed and then poured herself a glass of wine. It was almost mechanical; she had learned to cut off thought as she did it. The main thing was to eat some toast first, so the wine wouldn’t burn her stomach. She kept drinking for days, but the memory of the game she had lost and the fear of what she was doing to the sharp edge of her gift would not go away, except when she was so drunk that she could not even think. There was a piece in the Sunday paper about her, with one of the pictures taken that morning at the high school, and a headline reading CHESS CHAMP DROPS FROM TOURNEY. She threw the paper away without reading the article. Then one morning after a night of dark and confusing dreams she awoke with an unaccustomed clarity: if she did not stop drinking immediately she would ruin what she had. She had allowed herself to sink into this frightening murk. She had to find a foothold somewhere to push herself free of it. She would have to get help.

Spinach Rollups This recipe is from my friend Susan Zilber. Susan moved away to New York, but I bet she still makes these.   5 to 8 flour tortillas (the large burrito size) 16-ounce package frozen chopped spinach ¼ cup mayonnaise ½ cup softened cream cheese ¼ cup sour cream 1/8 cup dried chopped onion ¼ cup bacon bits 1 Tablespoon Tabasco sauce   Cook the spinach and drain it, squeezing out all the moisture. (Cheesecloth inside a strainer works well for this.) Mix together all ingredients except the tortillas. Spread small amount of spinach mixture out on the face of a tortilla. Roll it up and place it in a plastic freezer bag. Continue spreading and rolling tortillas until the spinach mixture is gone. Fold the plastic bag over when all the rollups are inside to make sure they stay tightly rolled. Refrigerate for at least 4 hours. (Overnight is best.) Slice with a sharp knife, arrange on a platter, and serve as appetizers. Susan says to tell you that once she started to make these and found that she was out of sour cream. She used all cream cheese instead, and they were delicious. Hannah’s Addition to Susan’s Rollups 5 to 8 flour tortillas (the large burrito size) 6 ounces chopped smoked salmon (or lox) 1 cup (8 ounces) softened cream cheese ¼ cup dried chopped onions 1 teaspoon freshly ground black pepper 1 teaspoon dill weed (of course fresh is best)   Mix all the ingredients except the tortillas together in a bowl. Spread small amount of the salmon mixture out on the face of a tortilla. Roll it up and place it in a plastic freezer bag. Continue spreading and rolling tortillas until the salmon mixture is gone. Fold the plastic bag over when all the rollups are inside to make sure they stay tightly rolled. Refrigerate for at least 4 hours. (Overnight is best.) Slice with a sharp knife, arrange on a platter, and serve as appetizers. I made Susan’s Spinach Rollups too, and after I cut them the next day, I arranged both kinds on the platter in contrasting rings. It looked gorgeous.

The clandestine operation tucked several floors below ground level inside a Los Angeles high-rise had never before made her queasy. Today the copper walls, marble flooring, refrigerated temperature and minimal furnishings took discomfort to a new level. She'd swear Alien was about to burst from her belly.

Walmart uses data from sales in all their stores to know what products to shelve. Before Hurricane Frances, a destructive storm that hit the Southeast in 2004, Walmart suspected—correctly—that people’s shopping habits may change when a city is about to be pummeled by a storm. They pored through sales data from previous hurricanes to see what people might want to buy. A major answer? Strawberry Pop-Tarts. This product sells seven times faster than normal in the days leading up to a hurricane. Based on their analysis, Walmart had trucks loaded with strawberry Pop-Tarts heading down Interstate 95 toward stores in the path of the hurricane. And indeed, these Pop-Tarts sold well. Why Pop-Tarts? Probably because they don’t require refrigeration or cooking. Why strawberry? No clue. But when hurricanes hit, people turn to strawberry Pop-Tarts apparently. So in the days before a hurricane, Walmart now regularly stocks its shelves with boxes upon boxes of strawberry Pop-Tarts. The reason for the relationship doesn’t matter. But the relationship itself does. Maybe one day food scientists will figure out the association between hurricanes and toaster pastries filled with strawberry jam. But, while waiting for some such explanation, Walmart still needs to stock its shelves with strawberry Pop-Tarts when hurricanes are approaching and save the Rice Krispies treats for sunnier days.

I must have been one of the original latchkey kids…. My father worked in New York City and my mother worked the counter at a local bakery. With both of my parents working, I would let myself into the house after school. We all used a big old-fashioned key, hidden in plain sight, under the doormat. When I entered, the only one to greet me was our dog “Putzy,” a mixed breed who would jump with glee when I came in. The first thing I would do was to feed him, from his own special container left in the refrigerator. I would also open the back door and let him run around in our enclosed backyard. Billy came home about an hour after I did and since he was younger, I was responsible for him as well. There was always dried-out, day-old cake in the refrigerator that my mother had brought home from her job. Again, being the oldest, it was up to me to cut the cake into big slices, and pour two jelly jar glasses of milk for us. Afterward, my brother would go to his room to do his homework and I cleaned up, washing whatever dishes we had used.

Every day, Retcon crosses out my past and rewrites it, drawing a furious black X over me again and again. Some days, he even lets me be innocent, lets Charybdis take the blame out into the black and set it on fire. He can probably do it without thinking, like a digestive process. Lucas Fawn goes about his day, redeemed, eating and drinking with my friends, in my house, and some autonomic system erases me for the thirteen thousandth time, while another builds a new Julia or a new Charybdis to play with in his private dollhouse. Some guilty, some innocent, some powerless, some young, some broken, some dead. Maybe someday he’ll find a version that can get free.

As perception AI gets better at recognizing our faces, understanding our voices, and seeing the world around us, it will add millions of seamless points of contact between the online and offline worlds. Those nodes will be so pervasive that it no longer makes sense to think of oneself as “going online.” When you order a full meal just by speaking a sentence from your couch, are you online or offline? When your refrigerator at home tells your shopping cart at the store that you’re out of milk, are you moving through a physical world or a digital one? I call these new blended environments OMO: online-merge-offline. OMO is the next step in an evolution that already took us from pure e-commerce deliveries to O2O (online-to-offline) services.

In the side refrigerators, where Vito so carefully arranges the morning's new attractions, you'll find even more examples of a traditional caseificio gone rogue: a wheel of aged goat cheese coated in a rough armor of wild herbs; a thick, blue-veined goat cheese soaked red with purple with Primitivo wine; goat yogurt in half a dozen international flavors. You won't be surprised to find that the early efforts of the Dicecca boys were met with opposition- both from the family and the regular clientele. Each brother has a story about the resistance he has encountered along the way- the parental eye rolling at the cacao-coated goat cheese, the sisterly skepticism about mango-stuffed burrata, the customers' confusion at the latest experiment to emerge from the lactic laboratory in back. Every story ends the same way: with one or all of the family members doubting the viability of another esoteric cheese, followed by the long, slow acceptance by enough customers to justify its real estate space in the display case. "When I started making cheese with the Nikka barrel, they made fun of me, said I was destroying the taste of the cheese. Now they're copying me. That's the pattern we always see: at first they make fun, then they start to copy.

What is the ideal storage condition for seeds? It is just the opposite of the moisture and warmth that make them sprout. You’ll want to store them in a cool, dry place—the driest, coldest place in your home. Some people freeze their seeds. But I find they get moisture even if they are in a zip-lock bag because it never seems to be totally airtight. I prefer refrigerating them in a wide-mouth jar with a screw lid. Label your containers and store them in the refrigerator on a back shelf. In each jar place a desiccant packet from a medicine vial, or add a little powdered milk wrapped in a tissue to soak up any excess moisture in the jar.

The finishing touch on my lush new lifestyle was to fill the refrigerator. I could afford to eat. This was major-label success!

What to remove? Dairy. From cows, goats, and sheep (including butter). Grains. For the more intensive version of this 30-day diet, eliminate all grains. This is important for those with digestive or autoimmune conditions. If this feels undoable for a full month, add in a small serving a day of gluten-free grains like white rice or quinoa. If that still feels undoable, consider a whole-foods diet rich in vegetables that is strictly gluten- and dairy-free. Legumes. Beans of all kinds (soy, black, kidney, pinto, etc.), lentils, and peanuts. Green peas and snap peas are okay. Sweeteners, real or artificial. Sugar, high-fructose corn syrup, maple syrup, honey, agave, Splenda, Equal, NutraSweet, xylitol, stevia, etc. Processed or refined snack foods. Sodas and diet sodas. Alcohol in any form. White potatoes. Premade sauces and seasonings. How to avoid common pitfalls: Prepare well beforehand. Choose a time frame during which you will have limited or reduced travel, and that doesn’t include holidays or special occasions. Study the list of foods allowed on the diet and make a shopping list. Remove the foods from your pantry or refrigerator that aren’t allowed on the diet, if that makes it easier. Engage the whole family to try this together, or find a friend to join you. Success happens in community. Set up a calendar to mark your progress. Print out a free 30-day online calendar, tape it to the refrigerator door, and mark off each day. Pack snacks with you, pack your lunch, call ahead to restaurants to check their menu (or check online). Get enough vegetables and fats. If you feel jittery or lose too much weight, increase your carbohydrates (starchy vegetables like yams, taro, sweet potatoes). Don’t misread withdrawal-type symptoms as the diet “not working.” These symptoms usually resolve within a week’s time. Personalize it. Start with the basics above and: * If you’re having trouble with autoimmune conditions, eliminate eggs, too. * If you’re prone to weight gain, eat less meat and heavier foods (ex: stews, chili), more vegetables and raw foods. * If you’re prone to weight loss or having trouble gaining weight, eat more meats and heavier foods (ex: stews, chili), less raw foods like salads. * If you’re generally healthy and wanting a boost in energy, try short-term fasts of 12–16 hours. Due to the circadian rhythm of the digestive tract, skipping dinner is best (as opposed to skipping breakfast). Try this 1–2 times a week. (This fast also means no supplements or beverages other than tea or water during the fasting time.)

THERE IS SOMETHING STRANGE AND DISARMING about looking at a homicide scene in the bright daylight of the Miami sun. It makes the most grotesque killings look antiseptic, staged. Like you’re in a new and daring section of Disney World. Dahmer Land. Come ride the refrigerator. Please hurl your lunch in the designated containers only.

You know, the old Nesfield is going. It won't survive the coming war. And I for one shan't mourn it. A nasty rabbit-warren of a place. … And we shall have a sort of dog-kennel civilisation instead. Every man, every family-unit in a nice drudgery-proof kennel with plenty of bright paint and a good high fence around. Do you ever look at the book-stalls? All those magazines about homes and gardens and refrigerators and furniture-polish? It's not a dream world, like the cinema. It's a world on the verge of becoming real. And to my way of thinking, not a bad thing. But desperately insulating and unsociable. The rabbit-warren is at least a shoulder-rubbing sort of place, and that breeds communal feeling, ideas, discontents – the things that make the individual life get somewhere.

This was, of course, during the early days of the pandemic in New York City, when the city’s morgues had exceeded their capacities and bodies were being kept in refrigerated trailers parked in the street.

Jonathan broke the silence. In a timorous voice, he said he could see clearly now, could see the future. The future is more exponentially exploding rents. The future is more condo buildings, more luxury housing bought by shell companies of the global wealthy elite. The future is more Whole Foods, aisles of refrigerated cut fruit packaged in plastic containers. The future is more Urban Outfitters, more Sephoras, more Chipotles. The future just wants more consumers. The future is more newly arrived college grads and tourists in some fruitless search for authenticity. The future is more overpriced Pabsts at dive-bar simulacrums. Something something Rousseau something. Manhattan is sinking. What, literally? Because of global warming? I snarked. Don’t make fun of me. And yes, literally and figuratively.

Andy Anderson was able to redraw the meatpacking business in part because he was new to the industry2. He was a city boy, whose first job in the meat business was in an urban butcher shop, not a slaughterhouse. This last part helps explain perhaps the most important innovation behind IBP, the one that made the grocery store butchers loathe the company. Just like Tyson, IBP figured out that it could butcher meat more efficiently at its meat factories than butchers could do in their stores. IBP was the first company to popularize a product called “boxed beef.” Rather than ship whole carcasses to retail locations, like the other meatpackers, IBP cut up the cattle along a factory line. It bagged the parts in airtight packages and shipped them in boxes in refrigerated trucks. Boxes, needless to say, could be stacked in a truck a lot more neatly than carcasses. IBP didn’t ship the parts of a cow that butchers cut off and threw away. Boxed beef was the most efficient way to ship beef, and IBP had developed its own shipping network to do it, saving money every step of the way. Boxed beef drove butchers out of business and caused many of them to launch boycotts against IBP. But the boycotts were pointless. The American appetite for convenience made boxed beef a fixture in all the big retail chains during the 1960s and 1970s. Beef finally started to catch up with chicken as something that could be plucked off the shelf and cooked in a hurry.

Some Tips to Preserve Flowers Fresh Longer Receiving new and lovely blossoms is among the most wonderful emotions in the world. It creates you feel loved, and unique, critical. Nothing really beats fresh flowers to mention particular feelings of love and devotion. This is actually the reason why you can tell how a celebration that is unique is from the quantity and type of flowers current, sold or whether available one to the other. Without a doubt the rose sector actually flowers online stores can not slow-down anytime soon and are booming. Weddings, Valentines Day, birthday, school, anniversaries, brand all without and the most significant instances a doubt flowers are part of it. The plants could have been picked up professionally or ordered through plants online, regardless of the means, new blossoms can present in a celebration. The challenge with receiving plants, however, is how to maintain their freshness longer. Really, merely placing them on vases filled up with water wouldn’t do the trick, here are a few established ways you'll be able to keep plants clean and sustained for times:  the easiest way to keep plants is by keeping them inside the refrigerator. Here is the reason why most flower shops have huge appliances where they keep their stock. If you have added place in the fridge (and endurance) you're able to just put the flowers before bed-time and put it within the fridge. In the morning you could arrange them again and do the same within the days.  If you are partial to drinking pop, specially the obvious ones like Sprite and 7 Up, you need to use this like a chemical to preserve the flowers fresh. Just serve a couple of fraction of mug of pop to mix within the water in the vase. Sugar is just a natural chemical and soda has high-sugar content, as you know.  To keep the petals and sepals fresh-looking attempt to apply somewhat of hairspray on the couple of plants or aroma. Stay from a length (about one feet) then provide the blossoms a fast spritz, notably to the leaves and petals.  the trick to maintaining cut flowers new is always to minimize the expansion of bacteria while in the same period give you the plants with all the diet it needs. Since it has properties for this function vodka may be used. Just blend of vodka and sugar for the water that you're going to use within the vase but make sure to modify the water daily using the vodka and sugar solution.  Aspirin is also recognized to preserve flowers fresh. Only break a pill of aspirin before you place the plants, and blend it with the water. Remember which you need to add aspirin everytime the water changes.  Another effective approach to avoid the growth of bacteria is to add about a quarter teaspoon of bleach inside the water within the vase. Mix in a few teaspoon of sugar for the blossoms and also diet will definitely last considerably longer. The number are only several of the more doable ways that you can do to make sure that it is possible to enjoy those arrangement of flowers you obtained from the person you worry about for a very long time. They could nearly last but atleast the message it offered will soon be valued inside your heart for the a long time.

There is a way to transform punishment, to generate creative means of social control, which provides viable rehabilitation for delinquent youths and which does not spill over and affect young people who have yet to commit crime. It will take imagination and the courage to adopt successful models that attempt to transform the punitive way in which young people are treated in marginalized communities. There are a few individuals, such as my teacher, Ms. Russ, and Officer Wilson, who have broken away from punitive social control and aim to change the way young people are treated, and they can serve as examples. Maybe then a new generation of former gang members and delinquents will read names from an old refrigerator and celebrate multiple high school graduations and college

JENNA SMILED WHEN Easy walked into the bedroom, carrying what appeared to be half the refrigerator on a bowing cookie sheet. How much more sweet could he be? He glanced between her and Sara like he was unsure what to do next. Jenna pulled the covers back so the surface would be flat and patted the bed next to her. “Put it anywhere.” Easy set the makeshift tray down and rubbed a hand over his head. “I tried to think of things that would be gentle on your stomach,” he said in a low voice. “But if you want something different—” “No, this looks perfect.” Her gaze settled on a tall glass of . . . She gasped. “You made me a milk shake?” At that, Sara patted her on the knee. “Okay, I’m gonna go. Let me know if you need anything?” “Oh, uh, Shane was making you all something to eat,” Easy said. Sara smiled. “Good timing. This is making me hungry,” she said, gesturing to the tray. Jenna grabbed up the milk shake and hugged the glass against her chest. “Get your own.” Holding up her hands in surrender, Sara smiled. “All yours. Besides, Nick and Jeremy have the world’s biggest sweet tooths. There’s an endless supply of ice cream downstairs. I’m not even joking. So there’s more where that came from.” She squeezed Easy’s arm. “You know where to find me if you need me,” she said. And then they were alone. Jenna was glad. Not because having Easy here warded off her panic and fear but because she just wanted to be with him. She fished a spoon out from between two plates and took a taste of her treat. Freaking heaven. “Oh, my God,” she said, scooping another big bite. “This is so good. I can’t believe you made me a milk shake.” Even when her father had been alive, no one was really taking care of Jenna. So maybe Easy’s thoughtfulness wouldn’t have been so earthshaking to someone else, but to her, it meant everything. She peered up at him, which made her realize he was still standing. Crisscrossing her legs, she pointed at the foot of the bed. “Come sit down. Some of this has to be for you, right?” “Yeah,” Easy said. “You sure this is okay?” “It’s great, really. I can’t even remember the last time I ate, so this is like filet mignon and Maine lobster rolled into one. Seriously.” She exchanged the milk shake for the bowl of soup, and the warm, salty broth tasted every bit as good. They ate in companionable silence for a while, then he asked, “So, what are you studying in school?” “International business,” Jenna said around a spoonful of soup. “I always wanted to travel.” And, to put it more plainly, she’d always wanted to get the hell out of here. “Sounds ambitious,” Easy said. “Did you have to learn languages?” Jenna nodded. “I minored in Spanish, and I’ve taken some French, too. What I’d really like to learn is Chinese since there are so many new markets opening up there. But I’ve heard it’s really hard. Do you speak any other languages?” Wiping his mouth with a napkin, Easy nodded. “Hablo español, árabe, y Dari.” Grinning, Jenna reached for her bagel. She’d thought him hard to resist just being his usual sexy, thoughtful, protective self. If he was going to throw speaking to her in a foreign language into the mix, she’d be a goner. “What is Dari?” “One of the main languages in Afghanistan,” he said. “Oh. Guess that makes sense. Are Arabic and Dari hard to learn?” “Yeah. Where I grew up in Philly, there were a lot of Hispanic kids, so Spanish was like a second language. But coming to languages as an adult about kicked my ass. Cultural training is a big part of Special Forces training, though. We’re not out there just trying to win battles, but hearts and minds, too. . .” He frowned. “Or, we were, anyway.

The apartments had probably been built back in the 70’s when the country was going through some ugly social times. Maybe the country was going through its adolescent phase and breaking out with a bad case of social acne. Cheesy professors were running around the country proclaiming “turn on, tune in, drop out.” A mean-spirited drunk from LA was cranking out poems about the low-life and reaching for another beer out of the refrigerator on stage as part of his performance. The porn industry was in its golden era. People proclaiming their individuality and uniqueness were all dressed the same. Mothers thought they were educating their kids by letting them watch Sesame Street, but they were just turning their kids into TV junkies and a future generation of pudding heads with blank faces ready to believe anything on the lamestream media. The Vietnam War eventually came to an end after Laos was clustered bombed, which had nothing to do with ending the war. Dominoes didn’t fall. A new war memorial went out for bid. Some crazy scientist found a way to make clothes out of chemicals - polyester. Dwarfs found their favorite hangout - the disco. The whole country seemed to be dancing to the disco beat, hypnotized by the flashing strobe lights off the big, shiny ball.

Polson had always made butter from stale cream. He never collected milk to get fresh cream. The cream merchants would supply him with cans of cream, which went into his butter production. Sometimes these cans of cream would be kept for as long as ten days without refrigeration. Many pollutants – sometimes even maggots – contaminated the cream and turned it malodorous. Polson’s Manager, Foster, found an answer to all such problems. He acquired a vacreator – a machine that heats cream for pasteurisation with injected steam that quickly raises its temperature. The machine also creates a vacuum, which removes the steam molecules so that it does not dilute the cream. For Polson, the vacreator served a dual purpose: along with the steam, the vacuum also almost totally removed the foul odour from the stale cream. Some odour though did remain and, ironically enough, became a problem for us at Amul. Our butter, like butter from New Zealand, was made of fresh cream – milk to cream to butter, all in the same day. When we introduced this butter into the market, people exclaimed in distaste: ‘What kind of butter is this? There’s no flavour in it. It’s flat!’ Of course, the Parsis in Bombay city’s popular Irani restaurants would not touch it (although I suspect this could as well have been because of their loyalty to ‘apro Pestonjee’, Polson). This was a serious problem and we had to find a solution quickly. We did. At the end of the butter-making process we began to add a permitted chemical additive called diacetyl, which also gave the butter an added ‘flavour’. This solution to a rather unusual problem was legal as long as we printed the line ‘permitted flavours added’ on the packets. In its new form, Amul butter became more acceptable – and sales showed dramatic improvement.

When Bush—code-named Timberwolf—was vice president, agent William Albracht was on the midnight shift at the vice president’s residence. While agents refer to the President’s Protective Detail as the Show, they call the Vice President’s Protective Detail the Little Show with Free Parking. That’s because, unlike the White House, the vice president’s residence provides parking for agents. Albracht was new to the post, and Agent Dowling filled him in. “Well, Bill, every day the stewards bake the cookies, and that is their job, and that is their responsibility,” Dowling told him. “And then our responsibility on midnights is to find those cookies or those left from the previous day and eat as many of them as possible.” Assigned to the basement post around 3 A.M., Albracht was getting hungry. “We never had permission to take food from the kitchen, but sometimes you get very hungry on midnights,” Albracht says. “I walked into the kitchen that was located in the basement and opened up the refrigerator. I’m hoping that there are some leftover snacks from that day’s reception,” the former agent says. “It was slim pickin’s. All of a sudden, there’s a voice over my shoulder.” “Hey, anything good in there to eat?” the man asked. “No, looks like they cleaned it out,” Albracht said. “I turned around to see George Bush off my right shoulder,” Albracht says. “After I get over the shock of who it was, Bush says, ‘Hey, I was really hoping there would be something to eat.’ And I said, ‘Well, sir, every day the stewards bake cookies, but every night they hide them from us.’ With a wink of his eye he says, ‘Let’s find ’em.’ So we tore the kitchen apart, and sure enough we did find them. He took a stack of chocolate chip cookies and a glass of milk and went back up to bed, and I took a stack and a glass of milk and went back to the basement post.” When Albracht returned to the post, Dowling asked, “Who the hell were you in there talking to?” Albracht told him what had happened. “Oh yeah, sure, right,” Dowling said. When

The roar of the Twenties was only the faintest of echoes in those vast and empty hills—a mocking echo to Hill Country farmers who read of Coolidge Prosperity and the reduction in the work week to forty-eight hours and the bright new world of mass leisure, while they themselves were still working the seven-day-a-week, dawn-to-dark schedule their fathers and grandfathers had worked; a mocking echo to Hill Country housewives who read of the myriad new labor-saving devices (washing machines, electric irons, vacuum cleaners, refrigerators) that had “freed” the housewife. Even if they had been able to afford such devices, they would not have been able to switch them on since the Hill Country was still without electricity.

and refrigerate. Tip: Serve this with veggies, crackers, or rice cakes, or try on Sunny Day Flatbread (here) for lunch. Nottingham Sandwich Spread By Jane Esselstyn Say the word “Nottingham” slowly three times. The sound should be reminiscent of “Not-Eating-Ham.” This recipe is by no means a ham spread, but it sure does have the consistency and texture of one! Try this on none other than the Nottingham Flatbread (here) for lunch. Prep time: 10 minutes • Makes 1½ cups spread 1 cup chickpeas, mashed with fork ¼ cup chopped onion ¼ cup chopped pickles or pickle relish 1 celery stalk, finely chopped 1½ tablespoons mustard 1½ tablespoons applesauce ½ teaspoon fresh dill, chopped Pinch of salt Pinch of freshly ground black pepper Mix all of the ingredients in a bowl using a fork—make sure to smash the chickpeas. Spread on sandwiches, or serve as a dip. Spinach-Artichoke Dip and Spread By Kimetha Wurster Kimetha used to make her patented spinach-artichoke dip every February for a friend’s birthday party. True to her new, dairy-free E2 lifestyle, she was determined to make the recipe dairy-free, too. The guests had no idea it wasn’t the traditional one and gobbled it up. And there’s no baking necessary. Try this on the St. Nick Pizza (here) for lunch or dinner. Prep time: 10 minutes • Makes around 4 cups dip 14 ounces artichoke hearts, packed in water 2 to 6 garlic cloves 9 ounces fresh spinach, or 1½ cups frozen spinach 1 ripe avocado 1 cup nutritional yeast 6 shakes hot sauce Pinch of freshly ground black pepper (optional) Pinch of salt (optional) In a food processor or blender, pulse the drained artichokes with garlic until chopped. Add the raw spinach (or drained frozen), avocado, and nutritional yeast and pulse until well mixed. Shake in the hot sauce and season with salt and pepper as desired, and pulse again. Transfer to a bowl and serve with 100 percent whole wheat crackers or veggies,

Carmack disdained talk of highfalutin things like legacies but when pressed would allow at least one thought on his own. “In the information age, the barriers just aren’t there,” he said. “The barriers are self-imposed. If you want to set off and go develop some grand new thing, you don’t need millions of dollars of capitalization. You need enough pizza and Diet Coke to stick in your refrigerator, a cheap PC to work on, and the dedication to go through with it. We slept on floors. We waded across rivers.

This dramatic wine has the burnish of torched sienna, that hint of Tuscan chickens, perhaps even pullets, that gamey, feathery aroma; a dishy first impression of guppies spawning and bracken roasting in the Castilian sun, and the high wind blowing from offshore when a garbage scow has recently run aground, not exactly fresh passion fruit, but passion fruit after it has been chewed by a horse that's just run through a heathery dale, you know, sort of sopping wet fetlocks and old dogs; and the finish, oh, just a portrait of nasturtium, or shuttlecocks dipped in quince jelly, or the stench on a fox's muzzle after he's eaten a number of small rodents or the ice caked in a refrigerator in a Paris apartment, or like new sandals, especially if the feet in them have been soaked in a bromide solution” and revisiting the nose is all rotty mulch sluicing out of a bilge pipe in a fetid stream of sweetly blooming hawthorn in a flighty perfume of freshly starched uniforms of a flight attendant in the first-class cabin in a manly swill of gassy medicinal opaline mordant porcine gratuitous acetate begonia-laden air freshener or like the fannings from a fire of souchong tea or like…Somebody make him stop! Just one more thing: Am I the only one who finds this wine a bit hirsute?

How did the West produce the intense world of visual signs? What were the underlying forces that favored the multiplication of signs? It is generally understood that there is close relationship between capitalism and Christianity. Especially through the Protestant Reformation the Christian faith produced a huge shift to the individual, a man or woman separated out before God. Sociologists and historians recognize that by means of this ideological transition the individual no longer existed within a containing order of duties and rights controlling the distribution of wealth. Wealth instead became a marker of individual divine blessing. Thus the Reformation led to the typical figure of the righteous business man, the mill-owner who made big profits during the week and with them endowed a church for giving thanks on Sunday. More recently we have the emergence of the ‘prosperity gospel’ which applies the same basic formula to everyone. As they say in these churches, ‘prayed for and paid for’, neatly chiming relationship to God and personal financial success. Thus Christianity has underpinned the multiplication of material wealth for individuals. But a consequence of this is the thickening of the world of signs. Prosperity is a sign of God’s favor, and this is shown, signified, by the actual goods, the houses, clothes, cars, etc. Against this metaphysical background, however, the goods very quickly attain their own social value and produce the well-known contours of the consumer world. Once they were declared divinely willed and good they could act as self-referential signs in and for themselves. People don’t have to give any thought to theological justification to derive meaning from the latest car model, from the good-life associations of household items, refrigerators, fitted kitchens, plasma T.V.s, and now from the plugged-in cool of the digital world, computers, cell phones, iPods, G.P.S. and so on. So it is that our Western culture has developed a class of signs with a powerful inner content of validated desire. You

By the time she was serving him a cup of tea in her brand-new kitchen, Walt appeared. Dressed. “Mason, I’d like you to meet Walt Booth, my—” “Significant other,” he said, putting out his hand. He glanced askance at Muriel with a lifted brow, challenging her. She just shook her head and chuckled. “Walt is my neighbor and very good friend. Very. Good.” Walt helped himself to a beer from her refrigerator, demonstrating that he was not a guest. “Now,

ay cheese!" If you're like most women I know, you have at least one family and friends photo area in your home. My entire home is practically a photo gallery! Walls, tabletops, and my refrigerator door are all crowded with the faces of people I love. My husband, Bob, my children, grandchildren, new friends, old friends you name 'em and I've displayed 'em. How precious are these gatherings of faces to us. And it's so fitting, isn't it? Because our family and friends' pictures tell the story of their lives.. .and ours! Cherish your family and friends and those priceless moments. Hold them close. Seek out your friends and enjoy their company more often. Treasure their faces, their characteristics, their uniqueness. But also make room for new people.. .and add them to the gallery in your heart. ant to hold a spring garden party? It can be a birthday, a graduation, or just a celebration. For invitations, glue inexpensive packets of seeds to index cards and write in your party information. Pass them out or stick them in envelopes and mail them. Decorate a picnic table with an umbrella and bright floral sheets or vinyl cloths. Why not decorate the awnings and porch posts to make it even more festive? Flowers, flowers, and flowers everywhere create a bright, aromatic space. If you're limber and energetic or you're inviting kids, spread sheets on the ground for an authentic, old-fashioned picnic. A little red wagon or painted tub with a potted plant makes a fun off-to-the-side "centerpiece." Use a clean watering can for your lemonade pitcher. Engage your imagination and have fun entertaining.

So уоu ѕit dоwn аnd make a рlаn. This dоеѕn’t rеԛuirе muсh еnеrgу, and уоu can spread thе work оut оvеr many dауѕ. Yоu idеntifу all thе vаriоuѕ targets уоu’ll need to strike if уоu wаnt tо hаvе a chance оf ѕuссеѕѕ. First, аll thе junk fооd nееdѕ to lеаvе your kitchen, inсluding аnуthing you hаvе a tеndеnсу tо оvеrеаt, and уоu need tо rерlасе it with foods thаt will help уоu lоѕе wеight, like fruitѕ аnd veggies. Sесоndlу, уоu knоw уоu’ll bе tеmрtеd to gеt fаѕt fооd if уоu come hоmе hungrу аnd dоn’t have аnуthing rеаdу tо eat, ѕо уоu dесidе to рrе-сооk a wееk’ѕ wоrth of food in аdvаnсе еасh wееkеnd. Thаt wау you always have something in thе refrigerator. Yоu ѕеt aside a blосk of ѕеvеrаl hours еасh weekend to buу grосеriеѕ and сооk аll your food fоr thе wееk. Plus уоu gеt a dесеnt сооkbооk of hеаlthу recipes. Gеt a decent ѕсаlе thаt саn measure wеight and body fаt %. Mаkе a liѕt оf sample mеаlѕ (5 brеаkfаѕtѕ, 5 lunсhеѕ, аnd 5 dinnеrѕ), аnd роѕt it on уоur rеfrigеrаtоr. And ѕо оn…. At thiѕ роint аll оf thiѕ gоеѕ intо thе writtеn рlаn. Then уоu еxесutе — hаrd and fast. Yоu can рrоbаblу implement thе whole рlаn in one day. Purge thе unhealthy fооd frоm the kitсhеn. Buу thе nеw grосеriеѕ, thе nеw сооkbооk, and the new ѕсаlе. Post thе wеight сhаrt аnd thе sample mеаlѕ liѕt. Sеlесt recipes аnd сооk a batch of fооd fоr thе wееk. Whew! By thе end of the day, you’ve uѕеd your willpower nоt tо diеt dirесtlу but tо еѕtаbliѕh the соnditiоnѕ that will mаkе уоur diеt еаѕiеr tо fоllоw. When уоu wаkе uр thе next mоrning, уоu’ll find your environment drаmаtiсаllу changed in ассоrdаnсе with уоur рlаn. Yоur fridge will be stocked with рlеntу оf pre-cooked hеаlthу fооd fоr you to еаt. Thеrе wоn’t bе any junkiе рrоblеm fооdѕ in уоur home. Yоu’ll hаvе a rеgulаr blосk оf time ѕеt аѕidе for grосеrу shopping and food prep. It will ѕtill require ѕоmе discipline to follow your diеt, but уоu’vе already сhаngеd thingѕ ѕо much thаt it wоn’t bе nearly аѕ diffiсult аѕ it wоuld bе withоut thеѕе changes.

Ultimately, natural ice was just too expensive, too unreliable, and too ephemeral to rely on for large-scale food preservation. Until 1805, that is, when a short, slight high school dropout named Frederic Tudor launched a new industry: the international frozen-water trade.

While Wyeth handled the technology, Tudor focused on business development. He gave ice cream–making demonstrations to confectioners, he offered coffee shop owners a water-cooling jug of his own design, and he came up with ice-block subscription models—customers could sign up for one or two deliveries a day, on a monthly plan. He even designed and built some of the earliest domestic iceboxes, which he called “Little Ice Houses,” so that customers could store their daily allowance of ice at home. Meanwhile, despite his self-pitying journal entries, Tudor had to admit that the nascent ice industry enjoyed some unique advantages. Ships departing New England ports were generally light on their outbound voyages, and frequently resorted to carrying stones as ballast, which they simply tossed overboard at their destination in order to return with foreign cargo. Once they were convinced that most of Tudor’s ice wouldn’t melt in transit, they gladly carried it at low rates: even a discounted cargo made more economic sense than a pile of rocks.

Make the crema: Cover the cashews with cool water. Cover and refrigerate for at least 4 hours or up to overnight. Drain and rinse the cashews; transfer to a high-speed blender or food processor. Add the cilantro, lime zest and juice, and ½ cup water; blend. Add more water as needed to reach sauce consistency. Taste

In February 1959, the Journal of Commerce, in a story headlined “Cargo Ship with Methane on High Seas,” announced that a converted World War II freighter, renamed the Methane Pioneer, had set sail from Louisiana for England. It carried a cargo that had never before been shipped over the seas—liquefied natural gas—LNG. Liquefied natural gas is the product of a complex process that refrigerates natural gas to extreme cold, down to minus 260 degrees Fahrenheit, thus compressing it into a liquid. Since in its liquid form the gas takes up only one six-hundredth of the space that it would in its gaseous state, it can be pumped into tanks on refrigerated ships and transported across oceans and then “regasified”—turned back into gas—at the other end and pumped into a pipeline system in the receiving country.

Despite its technological potential, superconducting technology has been slow to materialize in the marketplace. One obstacle has always been the frigid temperatures needed to reach the superconducting state, requiring the use of elaborate refrigeration systems available only in research laboratories. That was one reason why the discovery of high-temperature superconductivity caused such a stir: The critical temperatures could now be reached by cooling with liquid nitrogen, which is both cheap and abundant. The more serious obstacle has become the difficulty of manufacturing strong, flexible wires out of the new materials; like other ceramics, they are brittle and tend to crack easily. It’s also hard to fabricate the wires in practical lengths; they tend to lose their superconductivity because of material defects when they get too long. Moreover, the most promising form of superconducting wire is encased in silver, which makes it 20 times more costly than copper wire, although the cost will decrease as demand rises.

As Piper walked inside, she surmised that the place was part restaurant, part delicatessen, part butcher shop. One long wall was taken up with a sprawling glass-front refrigerated case housing all sorts of meats and cheeses waiting to be sliced. There were aisles of shelves lined with balsamic vinegars, oils, rice, pastas, salts, and seasonings. Customers sat eating sandwiches at several round tables to the side of the room. "What'll it be?" asked the teenager behind the counter. "I'm not sure," said Piper. "What's in a muffuletta?" The young man recited the ingredients. "Salami, pepperoni, ham, capicola, mortadella, Swiss cheese, provolone, and olive salad.

Roughly two thousand years prior to the invention of agriculture, nomadic tribes had begun to domesticate animals, starting with the dogs that helped them hunt game, and moving on to animals like sheep and goats, which, in a world without refrigeration, served as walking larders. With the advent of agriculture, domesticated animals became the first farm machines—the sinews of oxen and donkeys supplemented those of human laborers in the backbreaking work demanded by the new soil-based economies.

Part of the challenge of inventing ourselves away from the natural world and our “social” preferences is that doing so stresses the neural systems involved in monitoring the world. Our stress-response systems are drained by constantly monitoring the sensory cacophony of the modern world: street sounds, traffic, airplanes, radios, TVs, the hum of refrigerators, the hiss of computer fans. Living in an urban environment taxes these systems even more: Every time you see someone new on the street, your brain asks, Safe and familiar? Friend or foe? Trustworthy or not?—over and over and over again. You scan the attributes of each person and compare them to your “internal catalog” of “safe and familiar.” This constant monitoring of the social environment can consume a significant portion of our bandwidth.

a time to obtain a smooth consistency similar to applesauce. Pour the date-maple puree over the oat and fruit mixture and mix thoroughly until all ingredients are coated and sticky. Add the mixture to a parchment-lined 8-or 9-inch square baking pan and press firmly with your fingers or the back of a spatula. It is important to press mixture firmly before baking. Place on the middle rack of the oven and bake for 15–20 minutes, until the edges just start to brown. Remove and cool completely on a cooling rack, and then place in the refrigerator to set, approximately 2–3 hours or overnight, before cutting into individual bars. Store covered in the refrigerator.

It makes the most grotesque killings look antiseptic, staged. Like you’re in a new and daring section of Disney World. Dahmer Land. Come ride the refrigerator.

Moving through the world of French academic science, Libchaber rose in his profession, his brilliance never questioned. His colleagues did sometimes think he was a little crazy—a Jewish mystic amid the rationalists, a Gaullist where most scientists were Communists. They joked about his Great Man theory of history, his fixation on Goethe, his obsession with old books. He had hundreds of original editions of works by scientists, some dating back to the 1600s. He read them not as historical curiosities but as a source of fresh ideas about the nature of reality, the same reality he was probing with his lasers and his high-technology refrigeration coils.

Could there be a greater consolation known to man than these six hope-giving words: “His mercies are new every morning”? Post those six words on the mirror that you look into each morning. Affix them on the door of your refrigerator. Tape them to the dashboard of your car. Glue them on the inside of your glasses. Put them somewhere where you will see them every day. Don’t allow yourself to have a view of yourself, of others, of circumstances, of daily joys and struggles, of God, of meaning and purpose, and of what life is all about that is devoid of this gorgeous redemptive reality: mercy. Mercy is the theme of God’s story. Mercy is the thread that runs through all of Scripture. Mercy is the reason for Jesus’s coming.

Cat owners is a term that belongs to the theater of the absurd, as both parties are aware. Blessed are the cat-mad, for they shall be driven up the wall. The cat poured itself off his shoulder like a caramel and sat down on the counter, gazing devotedly at the refrigerator. What ultimately means most to a cat is to be the center of consideration. It is the only thing about which they never become cynical or disillusioned. The slower and wiser serenity of aging cats, faithful, silent and enigmatic. When they fail at charming us, they move so swiftly to the next meditation that we are hardly aware there has been an attempt, much less a failure.

In my youth . . . my sacred youth . . . in eaves sole sparowe sat not more alone than I . . . in my youth, my saucer-deep youth, when I possessed a mirror and both a morning and an evening comb . . . in my youth, my pimpled, shame-faced, sugared youth, when I dreamed myself a fornicator and a poet; when life seemed to be ahead somewhere like a land o’ lakes vacation cottage, and I was pure tumescence, all seed, afloat like fuzz among the butterflies and bees; when I was the bursting pod of a fall weed; when I was the hum of sperm in the autumn air, the blue of it like watered silk, vellum to which I came in a soft cloud; O minstrel galleons of Carib fire, I sang then, knowing naught, clinging to the tall slim wheatweed which lay in a purple haze along the highway like a cotton star . . . in my fumbling, lubricious, my uticated youth, when a full bosom and a fine round line of Keats, Hart Crane, or Yeats produced in me the same effect—a moan throughout my molecules—in my limeade time, my uncorked innocence, my jellybelly days, when I repeated Olio de Oliva like a tenor; then I would touch the page in wonder as though it were a woman, as though I were blind in my bed, in the black backseat, behind the dark barn, the dim weekend tent, last dance, date's door, reaching the knee by the second feature, possibly the thigh, my finger an urgent emissary from my penis, alas as far away as Peking or Bangkok, so I took my heart in my hand, O my love, O my love, I sighed, O Christina, Italian rose; my inflated flesh yearning to press against that flesh becoming Word—a word—words which were wet and warm and responsive as a roaming tongue; and her hair was red, long, in ringlets, kiss me, love me up, she said in my anxious oral ear; I read: Milton! thou shouldst be living at this hour; for I had oodles of needs, if England didn't; I was nothing but skin, pulp, and pit, in my grapevine time, during the hard-on priesthood of the poet; because then—in my unclean, foreskinned, and prurient youth—I devoutly believed in Later Life, in Passion, in Poetry, the way I thought only fools felt about God, prayer, heaven, foreknowledge, sin; for what was a poem if not a divine petition, a holy plea, a prophecy: [...] a stranger among strangers, myself the strangest because I could never bring myself to enter adolescence, but kept it about like a bit of lunch you think you may eat later, and later come upon at the bottom of a bag, dry as dust, at the back of the refrigerator, bearded with mold, or caked like sperm in the sock you've fucked, so that gingerly, then, you throw the mess out, averting your eyes, just as Rainer complained he never had a childhood—what luck!—never to have suffered birthpang, nightfear, cradlecap, lake in your lung; never to have practiced scales or sat numb before the dentist's hum or picked your mother up from the floor she's bled and wept and puked on; never to have been invaded by a tick, sucked by a leech, bitten by a spider, stung by a bee, slimed on by a slug, seared by a hot pan, or by paper or acquaintance cut, by father cuffed; never to have been lost in a crowd or store or parking lot or left by a lover without a word or arrogantly lied to or outrageously betrayed—really what luck!—never to have had a nickel roll with slow deliberation down a grate, a balloon burst, toy break; never to have skinned a knee, bruised a friendship, broken trust; never to have had to conjugate, keep quiet, tidy, bathe; to have lost the chance to be hollered at, bullied, beat up (being nothing, indeed, to have no death), and not to have had an earache, life's lessons to learn, or sums to add reluctantly right up to their bitter miscalculated end—what sublime good fortune, the Greek poet suggested—because Nature is not accustomed to life yet; it is too new, too incidental, this shiver in the stone, never altogether, and would just as soon (as Culp prefers to say) cancer it; erase, strike, stamp it out— [...]

Can I get you a drink?' He stepped toward an old refrigerator. 'You used to stock it with beer,' said Clara, following him. "We'd have parties in your studio after class on Fridays.' 'Yes, can't do that anymore. New administration, new rules. Lemonade?' He offered them a beer.

Take bitters or apple cider vinegar before meals. Either one can help with digestion. At the start of a meal, a tablespoon of Bragg’s apple cider vinegar (you can mix it into water) or a slug of Swedish bitters (Nature Works makes a good one) stimulates your natural digestive enzymes. Keep a bottle at work too; it doesn’t need refrigeration.

Einstein and Szilard were friends, and together invented a refrigerator without mechanical parts to help the poor. They first met in 1920 when Szilard moved to Germany after being thrown down a set of steps leading to the Budapest University by anti-Semites and realising that it was time to leave Hungary. An outstanding student, Szilard had trained as an engineer, but in Berlin, the epicentre of modern physics, he pursued the new science.

Nearly every organized group on Oahu staked out something to do. Boy Scouts fought fires, served coffee, ran messages. The American Legion turned out for patrol and sentry duty. One Legionnaire struggled into his 1917 uniform, had a dreadful time remembering how to wind his puttees and put on his insignia. He took it out on his wife, and she told him to leave her alone —go out and fight his old enemy, the Germans. The San Jose College football team, in town from California for a benefit game the following weekend, signed up with the Police Department for guard duty. Seven of them joined the force, and Quarterback Paul Tognetti stayed on for good, ultimately going into the dairy business. A local committee, called the Major Disaster Council, had spent months preparing for this kind of day; now their foresight was paying off. Forty-five trucks belonging to American Sanitary Laundry, New Fair Dairy, and other local companies sped off to Hickam as converted ambulances. Dr. Forrest Pinkerton dashed to the Hawaii Electric Company’s refrigerator, collected the plasma stored there by the Chamber of Commerce’s Blood Bank. He piled it in the back of his car, distributed it to various hospitals, then rushed on the air, appealing for more donors. Over 500 appeared within an hour, swamping Dr. John Devereux and his three assistants. They took the blood as fast as they could, ran out of containers, used sterilized Coca-Cola bottles.