Our Menu Quotes

The Copenhagen Interpretation is sometimes called "model agnosticism" and holds that any grid we use to organize our experience of the world is a model of the world and should not be confused with the world itself. Alfred Korzybski, the semanticist, tried to popularize this outside physics with the slogan, "The map is not the territory." Alan Watts, a talented exegete of Oriental philosophy, restated it more vividly as "The menu is not the meal.

Our special for today is pork bone stew,” the manager said. “Pork bone stew sounds excellent,” I said. “Rayyel could use a spine.” “Is heartless shrew on the menu?” Rai asked without batting an eye.

Xav sprinkled olive oil on his lettuce. 'Lola was very particular that it all had to fit properly.' 'Lola?' squeaked Diamond. I wanted to warn her not to rise to the bait Xav was dangling in front of her but it was too late. Xav added some Parmesan and pepper. 'Suspicious, Diamond? You should be. This is a bachelor party I'm organizing, not a school outing, and it is going to tick all of Trace's boxes. Lola is either a very efficient water sports instructor or an exotic dancing girl; I'll leave it your imagination.' I rolled my eyes at Diamond. 'Myabe she's both. I mean the guys will really go for that, I guess. Don't worry,Di, Luigi and his crew will not disappoint us girls.' Luigi was in fact Contessa Nicoletta's little bespectacled chef with whom I had been consulting about the menu for Friday, but the Benedicts weren't to know that. 'He has promised to provide something suitably spicy for our tastes.

I'm sorry about these two," Mike told the waitress. "Just so you know, I'll be embarrassed with you." "It's just that we haven't seen each other since summmer camp," Becky said. "And we'd formed such a bond playing wily tricks on our camp counselors," Felix said. "Remember how you replaced Miss Pepper's shampoo with liquid Jell-O and turned her hair green?" "It was sheer genius when you stretched cling film over all the toilet seats." "Oh." The waitress turned to Mike, as if to address the only sane member of the group. "So, are ya'll ready to eat now, or are you waiting for your date to arrive?" Mike played with the menu. "Actually, she's my date." "These are my two husbands," Becky said. "We're from Utah. You know, Mormom.

If there’s an eighth wonder of the world, I would suggest lavender. Not only is it beautiful to the eye and heavenly to the nose, it also is said to have antiseptic and anti-inflammatory properties and research suggests it may be useful in treating anxiety, insomnia, and depression. And it’s a wonderful addition to—ta-da—COOKIES! Mom always kept a large wooden wine barrel filled with lavender next to the back porch so she could grab a handful of lavender flowers whenever the mood struck her. She made lavender sachets to hang in the closets and added lavender to her rose potpourri. We regularly had lavender lemonade or lavender muffins and often some lavender flowers were identifiable in a lamb stew or as a garnish for steaks. All part of our Mediterranean lifestyle.

Instead of wishing for the Field Guide, be glad to live in the beautiful chaos of each of us finding our way into our own gendered menu, our own identity, and our own name for it, which—if you will just love us while we do this complex and fragile part—we will kiss into your mouth with such gratitude when we’re through.

Yes, there are constraints on our actions, conventions and structural injustices that set the parameters of possibility. Our free will is not omnipotent – we can't do whatever we want. But, as Scranton says, we are free to choose from possible options. And one of our options is to make environmentally conscientious choices. It doesn't require breaking the laws of physics–or even electing a green president–to select something plant-based from a menu or at the grocery store. And although it may be a neoliberal myth that individual decisions have ultimate power, it is a defeatist myth that individual decisions have no power at all. Both macro and micro actions have power, and when it comes to mitigating our planetary destruction, it is unethical to dismiss either, or to proclaim that because the large cannot be achieved, the small should not be attempted.

Yet we could not feed on the carbon dioxide that results from the reaction. And so Simon is quite right in pointing out to me, as he did, that actually the energy content of our food does matter; so my mocking at the menu cards that indicate it was out of place.

Modern cultish groups also feel comforting in part because they help alleviate the anxious mayhem of living in a world that presents almost too many possibilities for who to be (or at least the illusion of such). I once had a therapist tell me that flexibility without structure isn’t flexibility at all; it’s just chaos. That’s how a lot of people’s lives have been feeling. For most of America’s history, there were comparatively few directions a person’s career, hobbies, place of residence, romantic relationships, diet, aesthetic—everything—could easily go in. But the twenty-first century presents folks (those of some privilege, that is) with a Cheesecake Factory–size menu of decisions to make. The sheer quantity can be paralyzing, especially in an era of radical self-creation, when there’s such pressure to craft a strong “personal brand” at the very same time that morale and basic survival feel more precarious for young people than they have in a long time. As our generational lore goes, millennials’ parents told them they could grow up to be whatever they wanted, but then that cereal aisle of endless “what ifs” and “could bes” turned out to be so crushing, all they wanted was a guru to tell them which to pick.

We're compensated metaphysically with the absolute freedom to define and pursue whatever it is we believe will make our lives worthwhile- a dubious birthright that imparts a wearisome burden of its own. Rather like choosing one all-important meal from an infinite menu.

Artisanal You: Create a menu from a planet of possibilities, not just the happy meal you ate when you were five. We need the whole range to become our whole selves.

We want our movies instantly. We order our groceries at lunchtime and expect them to arrive in time for dinner. We punch up cars to deliver us to our whims. The largest companies in America, from Amazon to Uber to Facebook, want to fill the air with buzzing drones dropping from the skies whatever you want and more of it. Manna is now always on the delivery menu.

Those people who post pictures of their dinner on Facebook, only to be disappointed by the lack of “likes” from friends, are simply trying to appeal to the wrong audience. If there were such a thing as Facebug (Facebook for microbes!), a picture of your dinner would provoke an excited response from millions of users—and shudders of disgust from millions more. The menu changes daily: useful milk digesters contained in a cheese sandwich, armies of Salmonella bacteria hiding in a delicious dish of tiramisu.

...not one of these worthy restaurateurs would consider placing a western dish on his menu. No, we are surrounded instead by the kebab of mutton, the tikka of chicken, the stewed foot of goat, the spiced brain of sheep! These, sir, are predatory delicacies, delicacies imbued with a hint of luxury, of wanton abandon. Not for us the vegetarian recipes one finds across the border to the east, nor the sanitized, sterilized, processed meats so common in your homeland! Here we are not squeamish when it comes to facing the consequences of our desire.

Let's just go in and enjoy ourselves,' Yvonne had said after a long moment when the Hitchens family had silently reviewed the menu—actually of the prices not the courses—outside a restaurant on our first and only visit to Paris. I knew at once that the odds against enjoyment had shortened (or is it lengthened? I never remember).

Laura picked up the menu again. “In graduate school I knew a woman from Africa who was just like this doctor, I think she was from Uganda. She was wonderful, and she didn’t get along with the African-American woman in our class at all. She didn’t have all those issues.” “Maybe when the African American’s father was not allowed to vote because he was black, the Ugandan’s father was running for parliament or studying at Oxford,” Ifemelu said. Laura stared at her, made a mocking confused face. “Wait, did I miss something?” “I just think it’s a simplistic comparison to make. You need to understand a bit more history,” Ifemelu said.

Almost every family has their own Christmas traditions (if, indeed, they celebrate Christmas) and we certainly had several. First, the house was thoroughly cleaned and decorated with wreaths and paper chains and, of course, the Christmas tree with all its sparkling lights and ornaments. The cardboard nativity scene had to be carefully assembled and placed on the mantle. And there was the advent wreath with its little windows to be opened each morning. And then there were the Christmas cookies. About a week before the holiday, Mom would bake several batches of the cookies and I invited all my friends to come and help decorate them. It was an “all-afternoon” event. We gathered around our big round dining table with bowls of colored icing and assorted additions—red hot candies, coconut flakes, sugar “glitter,” chocolate chips, and any other little bits we could think of. Then, the decorating began!

Our cultures used to be almost hereditary, but now we choose them from a menu as various as the food court of a suburban shopping mall. Ambition, curiosity, talent, sexuality or religion can draw us to new cities and cultures, where we become foreigners to our parents. Synthetic cultures are nimbler than old ones, often imprudently so. They have scattered so widely that they can no longer hear each other and now some have gone so far afield that they have passed through the apocalypse while the rest of us are watching it on TV.

I did not wait to hear the end of my father's story, for I had been with him myself after mass when we had met M. Legrandin; instead, I went downstairs to the kitchen to ask about the menu for our dinner, which was of fresh interest to me daily, like the news in a paper, and excited me as might the programme of a coming festivity.

1 SHA’BAN Did you know that 6 month prior to Ramadan the Sahaba’s used to make du’a to Allah that He would let them reach Ramadan. After Ramadan they used to make du’a for 6 month that Allah would accept their fasting and good deeds. Today is the first day of Sha’ban and Ramadan is not too far off. You might be wondering where the time has gone, and might feel a bit overwhelmed or even afraid of the long hours of fasting. You might also be asking yourself, “what have I done so far to prepare myself for this blessed month?” Many times we focus too much on the aspect of planning our meals for this month, but Ramadan is not the month of cooking, it is the month when the Quran was sent down, a month of worship. So let’s put the menu planning on the side, and prioritize on how we can prepare our hearts for this glorious month. Something you can start right now is to follow the Sahaba’s example and make that same du’a until we reach Ramadan. “Allahumma Balighna Ramadan” “Oh Allah let us reach Ramadan

technology often defines the scope and limits of our religious visions, like a waiter that demarcates our appetites by handing us a menu.

Why not? Rowan will be in town for a budget meeting, so it’s the perfect time for all of us to get together.” He avoids my gaze as he assesses his menu. “That’s our thing.

What do you recommend, James?" asked Jozef, perusing the scanty menu with a metropolitan air. "So many choices!" Dorota giggled. "Ah, it's recommending the fish I am," James answered gravely. "So good, you aren't needing even a drop of lemon to aid it." Both girls tittered. Truth to be told, none of them had seen so much as a lemon peel in the last two months.

Another word I’ve added to “the list” is “conversation,” as in “We need to have a national conversation about_________.” This is employed by the left to mean “You need to listen to me use the word ‘diversity’ for an hour.” The right employs obnoxious terms as well—“libtard,” “snowflake,” etc.—but because they can be applied to me personally it seems babyish to ban them. I’ve outlawed “meds,” “bestie,” “bucket list,” “dysfunctional,” “expat,” “cab-sav,” and the verb “do” when used in a restaurant, as in “I’ll do the snails on cinnamon toast.” “Ugh,” Ronnie agrees. “Do!—that’s the worst.” “My new thing,” I told her, “is to look at the menu and say, ‘I’d like to purchase the veal chop.’” A lot of our outlawed terms were invented by black people and then picked up by whites, who held on to them way past their expiration date. “My bad,” for example, and “I’ve got your back” and “You go, girlfriend.” They’re the verbal equivalents of sitcom grandmothers high-fiving one another, and on hearing them, I wince and feel ashamed of my entire race.

The alternative to soul-acceptance is soul-fatigue. There is a kind of fatigue that attacks the body. When we stay up too late and rise too early; when we try to fuel ourselves for the day with coffee and a donut in the morning and Red Bull in the afternoon; when we refuse to take the time to exercise and we eat foods that clog our brains and arteries; when we constantly try to guess which line at the grocery store will move faster and which car in which lane at the stoplight will move faster and which parking space is closest to the mall, our bodies grow weary. There is a kind of fatigue that attacks the mind. When we are bombarded by information all day at work . . . When multiple screens are always clamoring for our attention . . . When we carry around mental lists of errands not yet done and bills not yet paid and emails not yet replied to . . . When we try to push unpleasant emotions under the surface like holding beach balls under the water at a swimming pool . . . our minds grow weary. There is a kind of fatigue that attacks the will. We have so many decisions to make. When we are trying to decide what clothes will create the best possible impression, which foods will bring us the most pleasure, which tasks at work will bring us the most success, which entertainment options will make us the most happy, which people we dare to disappoint, which events we must attend, even what vacation destination will be most enjoyable, the need to make decisions overwhelms us. The sheer length of the menu at Cheesecake Factory oppresses us. Sometimes college students choose double majors, not because they want to study two fields, but simply because they cannot make the decision to say “no” to either one. Our wills grow weary with so many choices.

Everyone's here except for St. Clair." Meredith cranes her neck around the cafeteria. "He's usually running late." "Always," Josh corrects. "Always running late." I clear my throat. "I think I met him last night. In the hallway." "Good hair and an English accent?" Meredith asks. "Um.Yeah.I guess." I try to keep my voice casual. Josh smirks. "Everyone's in luuurve with St. Clair." "Oh,shut up," Meredith says. "I'm not." Rashmi looks at me for the first time, calculating whether or not I might fall in love with her own boyfriend. He lets go of her hand and gives an exaggerated sigh. "Well,I am. I'm asking him to prom. This is our year, I just know it." "This school has a prom?" I ask. "God no," Rashmi says. "Yeah,Josh. You and St. Clair would look really cute in matching tuxes." "Tails." The English accent makes Meredith and me jump in our seats. Hallway boy. Beautiful boy. His hair is damp from the rain. "I insist the tuxes have tails, or I'm giving your corsage to Steve Carver instead." "St. Clair!" Josh springs from his seat, and they give each other the classic two-thumps-on-the-back guy hug. "No kiss? I'm crushed,mate." "Thought it might miff the ol' ball and chain. She doesn't know about us yet." "Whatever," Rashi says,but she's smiling now. It's a good look for her. She should utilize the corners of her mouth more often. Beautiful Hallway Boy (Am I supposed to call him Etienne or St. Clair?) drops his bag and slides into the remaining seat between Rashmi and me. "Anna." He's surprised to see me,and I'm startled,too. He remembers me. "Nice umbrella.Could've used that this morning." He shakes a hand through his hair, and a drop lands on my bare arm. Words fail me. Unfortunately, my stomach speaks for itself. His eyes pop at the rumble,and I'm alarmed by how big and brown they are. As if he needed any further weapons against the female race. Josh must be right. Every girl in school must be in love with him. "Sounds terrible.You ought to feed that thing. Unless..." He pretends to examine me, then comes in close with a whisper. "Unless you're one of those girls who never eats. Can't tolerate that, I'm afraid. Have to give you a lifetime table ban." I'm determined to speak rationally in his presence. "I'm not sure how to order." "Easy," Josh says. "Stand in line. Tell them what you want.Accept delicious goodies. And then give them your meal card and two pints of blood." "I heard they raised it to three pints this year," Rashmi says. "Bone marrow," Beautiful Hallway Boy says. "Or your left earlobe." "I meant the menu,thank you very much." I gesture to the chalkboard above one of the chefs. An exquisite cursive hand has written out the morning's menu in pink and yellow and white.In French. "Not exactly my first language." "You don't speak French?" Meredith asks. "I've taken Spanish for three years. It's not like I ever thought I'd be moving to Paris." "It's okay," Meredith says quickly. "A lot of people here don't speak French." "But most of them do," Josh adds. "But most of them not very well." Rashmi looks pointedly at him. "You'll learn the lanaguage of food first. The language of love." Josh rubs his belly like a shiny Buddha. "Oeuf. Egg. Pomme. Apple. Lapin. Rabbit." "Not funny." Rashmi punches him in the arm. "No wonder Isis bites you. Jerk." I glance at the chalkboard again. It's still in French. "And, um, until then?" "Right." Beautiful Hallway Boy pushes back his chair. "Come along, then. I haven't eaten either." I can't help but notice several girls gaping at him as we wind our way through the crowd.

So, it wasn’t until I was living in Mexico that I first started enjoying chocolate mousse. See, there was this restaurant called La Lorraine that became a favorite of ours when John and I were living in Mexico City in 1964–65. The restaurant was in a beautiful old colonial period house with a large courtyard, red tile floors, and a big black and white portrait of Charles de Gaulle on the wall. The proprietor was a hefty French woman with grey hair swept up in a bun. She always welcomed us warmly and called us mes enfants, “my children.” Her restaurant was very popular with the folks from the German and French embassies located nearby. She wasn’t too keen on the locals. I think she took to us because I practiced my French on her and you know how the French are about their language! At the end of each evening (yeah, we often closed the joint) madame was usually seated at the table next to the kitchen counting up the evening’s receipts. Across from her at the table sat a large French poodle, wearing a napkin bib and enjoying a bowl of onion soup. Ah, those were the days… Oh, and her mousse au chocolate was to DIE for!

Finally, I would hug 2004 Jen, understanding that discipleship is a journey, and each stage is a necessary precursor to the following one. God was right in Proverbs: our light is the dimmest at the beginning of salvation, but it grows brighter and brighter as we go. There is no wasted scene, no futile season. God gives us what we can handle, when we can handle it. We are drawn more and more deeply into the knowledge of Jesus. A baby can’t handle a steak before she has teeth. The steak will come, but for today milk is on the menu. That’s not an insult; it’s biology. The baby will get there. Be patient. Do the best with what you know. When you know more, adjust the trajectory.

This was really something to experience: free restaurant menu of our choice, smiling and caring assistants who looked like Hollywood stars, warm blankets to cover our feet during the journey, personal video screens, lovely presents… every little thing was taken into account for our personal convenience. Any celebrity would be pleased with this type of service! It was an unforgettable flight—another shock during this holiday, and this time a pleasant one.

A home that nourishes life embraces the little moments and appreciates the rhythmic seasons of life, including the time necessary to cook real food from scratch...It doesn't have to take too much time, however, with efficient menu planning and wisely planned trips to the grocery store and farmers' market. The payoffs are astronomical - better health, good stewardship of our environment, and setting a good example for our children are just a few of the benefits. It also fosters an appreciation of the ebbs and flows of seasons because you'll be using fresh ingredients that are more readily available (and of higher quality) when they are in season. If you feel too busy to cook from scratch, then I argue that you're too busy, period. Reevaluate your priorities and commitments. If you want to live a healthy, long life and to pass the same luxury on to your children, then you MUST take the time to cook real food

The answer to that question is…I won’t. You belong with me. Which leads me to the discussion I wanted to have with you.” “Where I belong is for me to decide, and though I may listen to what you have to say, that doesn’t mean I will agree with you.” “Fair enough.” Ren pushed his empty plate to the side. “We have some unfinished business to take care of.” “If you mean the other tasks we have to do, I’m already aware of that.” “I’m not talking about that. I’m talking about us.” “What about us?” I put my hands under the table and wiped my clammy palms on my napkin. “I think there are a few things we’ve left unsaid, and I think it’s time we said them.” “I’m not withholding anything from you, if that’s what you mean.” “You are.” “No. I’m not.” “Are you refusing to acknowledge what has happened between us?” “I’m not refusing anything. Don’t try to put words in my mouth.” “I’m not. I’m simply trying to convince a stubborn woman to admit that she has feelings for me.” “If I did have feelings for you, you’d be the first one to know.” “Are you saying that you don’t feel anything for me?” “That’s not what I’m saying.” “Then what are you saying?” “I’m saying…nothing!” I spluttered. Ren smiled and narrowed his eyes at me. If he kept up this line of questioning, he was bound to catch me in a lie. I’m not a very good liar. He sat back in his chair. “Fine. I’ll let you off the hook for now, but we will talk about this later. Tigers are relentless once they set their minds to something. You don’t be able to evade me forever.” Casually, I replied, “Don’t get your hopes up, Mr. Wonderful. Every hero has his Kryptonite, and you don’t intimidate me.” I twisted my napkin in my lap while he tracked my every move with his probing eyes. I felt stripped down, as if he could see into the very heart of me. When the waitress came back, Ren smiled at her as she offered a smaller menu, probably featuring desserts. She leaned over him while I tapped my strappy shoe in frustration. He listened attentively to her. Then, the two of them laughed again. He spoke quietly, gesturing to me, and she looked my way, giggled, and then cleared all the plates quickly. He pulled out a wallet and handed her a credit card. She put her hand on his arm to ask him another question, and I couldn’t help myself. I kicked him under the table. He didn’t even blink or look at me. He just reached his arm across the table, took my hand in his, and rubbed the back of it absentmindedly with his thumb as he answered her question. It was like my kick was a love tap to him. It only made him happier. When she left, I narrowed my eyes at him and asked, “How did you get that card, and what were you saying to her about me?” “Mr. Kadam gave me the card, and I told her that we would be having our dessert…later.” I laughed facetiously. “You mean you will be having dessert later by yourself this evening because I am done eating with you.” He leaned across the candlelit table and said, “Who said anything about eating, Kelsey?” He must be joking! But he looked completely serious. Great! There go the nervous butterflies again. “Stop looking at me like that.” “Like what?” “Like you’re hunting me. I’m not an antelope.” He laughed. “Ah, but the chase would be exquisite, and you would be a most succulent catch.” “Stop it.” “Am I making you nervous?” “You could say that.” I stood up abruptly as he was signing the receipt and made my way toward the door. He was next to me in an instant. He leaned over. “I’m not letting you escape, remember? Now, behave like a good date and let me walk you home. It’s the least you could do since you wouldn’t talk with me.

Watching her, I remembered a girl I'd known in school, a grind, Mildred Grossman. Mildred: with her moist hair and greasy spectacles, her strained fingers that dissected frogs and carried coffee to picket lines, her flat eyes that only turned toward the stars to estimate their chemical tonnage. Earth and air could not be more opposite than Mildred and Holly, yet in my head they acquired a Siamese twinship, and the thread of thought that had sewn them together ran like this: the average personality reshapes frequently, every few years even our bodies undergo a complete overhaul--desirable or not, it is a natural thing that we should change. All right, here were two people who never would. That is what Mildred Grossman had in common with Holly Golightly. They would never change because they'd been given their character too soon; which, like sudden riches, leads to a lack of proportion: the one had splurged herself into a top-heavy realist, the other a lopsided romantic. I imagined them in a restaurant of the future, Mildred still studying the menu for its nutritional values, Holly still gluttonous for everything on it. It would never be different. They would walk through life and out of it with the same determined step that took small notice of those cliffs at the left.

Eating in our time has gotten complicated — needlessly so, in my opinion. I will get to the “needlessly” part in a moment, but consider first the complexity that now attends this most basic of creaturely activities. Most of us have come to rely on experts of one kind or another to tell us how to eat — doctors and diet books, media accounts of the latest findings in nutritional science, government advisories and food pyramids, the proliferating health claims on food packages. We may not always heed these experts’ advice, but their voices are in our heads every time we order from a menu or wheel down the aisle in the supermarket. Also in our heads today resides an astonishing amount of biochemistry. How odd is it that everybody now has at least a passing acquaintance with words like “antioxidant,” “saturated fat,” “omega-3 fatty acids,” “carbohydrates,” “polyphenols,” “folic acid,” “gluten,” and “probiotics”? It’s gotten to the point where we don’t see foods anymore but instead look right through them to the nutrients (good and bad) they contain, and of course to the calories — all these invisible qualities in our food that, properly understood, supposedly hold the secret to eating well.

In Vietnamese hoa means 'flower' and the first thing we noticed on the menu was lau hoa, flower hotpot. This was where we were meant to be. Stunning fresh blossoms of squash, daylilies, white so dua flowers, lotus stems and yellow velvetleaf buds made up the floral ingredients in our flower hotpot. All of these were cooked together in a light pineapple soup base that included chunks of salmon. The restaurant's brochure explained why the name had been chosen: 'Chi Hoa, which means "flowers", is a common name of many Vietnamese women who are sophisticated, caring and always bring great love into every meal they cook for their family.

appeared. He was maybe even taller than Augustus. “Do you know,” he asked in a delicious accent, “what Dom Pérignon said after inventing champagne?” “No?” I said. “He called out to his fellow monks, ‘Come quickly: I am tasting the stars.’ Welcome to Amsterdam. Would you like to see a menu, or will you have the chef’s choice?

"If you prefer it, Your Excellency, a private room will be free directly: Prince Golitsin with a lady. Fresh oysters have come in." "Ah, oysters!" Stepan Arkadyevich became thoughtful. "How if we were to change our program, Levin?" he said, keeping his finger on the bill of fare. And his face expressed serious hesitation. "Are the oysters good? Mind, now!" "They're Flensburg, Your Excellency. We've no Ostend." "Flensburg will do -- but are they fresh?" "Only arrived yesterday." "Well, then, how if we were to begin with oysters, and so change the whole program? Eh?" "It's all the same to me. I should like cabbage soup and porridge better than anything; but of course there's nothing like that here." "Porridge a la Russe, Your Honor would like?" said the Tatar, bending down to Levin, like a nurse speaking to a child. "No, joking apart, whatever you choose is sure to be good. I've been skating, and I'm hungry. And don't imagine," he added, detecting a look of dissatisfaction on Oblonsky's face, "that I shan't appreciate your choice. I don't object to a good dinner." "I should hope so! After all, it's one of the pleasures of life," said Stepan Arkadyevich. "Well, then, my friend, you give us two -- or better say three-dozen oysters, clear soup with vegetables..." "Printaniere," prompted the Tatar. But Stepan Arkadyevich apparently did not care to allow him the satisfaction of giving the French names of the dishes. "With vegetables in it, you know. Then turbot with thick sauce, then... roast beef; and mind it's good. Yes, and capons, perhaps, and then stewed fruit." The Tatar, recollecting that it was Stepan Arkadyevich's way not to call the dishes by the names in the French bill of fare, did not repeat them after him, but could not resist rehearsing the whole menu to himself according to the bill: "Soupe printaniere, turbot sauce Beaumarchais, poulard a l'estragon, Macedoine de fruits..." and then instantly, as though worked by springs, laying down one bound bill of fare, he took up another, the list of wines, and submitted it to Stepan Arkadyevich. "What shall we drink?" "What you like, only not too much. Champagne," said Levin. "What! to start with? You're right though, I dare say. Do you like the white seal?" "Cachet blanc," prompted the Tatar. "Very well, then, give us that brand with the oysters, and then we'll see." "Yes, sir. And what table wine?" "You can give us Nuits. Oh, no -- better the classic Chablis." "Yes, sir. And your cheese, Your Excellency?" "Oh, yes, Parmesan. Or would you like another?" "No, it's all the same to me," said Levin, unable to suppress a smile.

This book contains a story and several other things. The other things might be connected with the story, or they might not; they might be connected to stories that haven't appeared yet. It's not easy to tell. It's easy to imagine how they might have turned up, though. The world is full of things like that: old postcards, theater programs, leaflets about bomb-proofing your cellar, greeting cards, photograph albums, holiday brochures, instruction booklets for machine tools, maps, catalogs, railway timetables, menu cards from long-gone cruise liners-all kinds of things that once served a real and useful purpose, but have now become cut adrift from the things and the people they relate to. They might have come from anywhere. They might have come from other worlds. That scribbled-on map, that publisher's catalog-they might have been put down absentmindedly in another universe, and been blown by a chance wind through an open window, to find themselves after many adventures on a market stall in our world.

I probably should say that this is what makes you a good traveler in my opinion, but deep down I really think this is just universal, incontrovertible truth. There is the right way to travel, and the wrong way. And if there is one philanthropic deed that can come from this book, maybe it will be that I teach a few more people how to do it right. So, in short, my list of what makes a good traveler, which I recommend you use when interviewing your next potential trip partner: 1. You are open. You say yes to whatever comes your way, whether it’s shots of a putrid-smelling yak-butter tea or an offer for an Albanian toe-licking. (How else are you going to get the volcano dust off?) You say yes because it is the only way to really experience another place, and let it change you. Which, in my opinion, is the mark of a great trip. 2. You venture to the places where the tourists aren’t, in addition to hitting the “must-sees.” If you are exclusively visiting places where busloads of Chinese are following a woman with a flag and a bullhorn, you’re not doing it. 3. You are easygoing about sleeping/eating/comfort issues. You don’t change rooms three times, you’ll take an overnight bus if you must, you can go without meat in India and without vegan soy gluten-free tempeh butter in Bolivia, and you can shut the hell up about it. 4. You are aware of your travel companions, and of not being contrary to their desires/​needs/​schedules more often than necessary. If you find that you want to do things differently than your companions, you happily tell them to go on without you in a way that does not sound like you’re saying, “This is a test.” 5. You can figure it out. How to read a map, how to order when you can’t read the menu, how to find a bathroom, or a train, or a castle. 6. You know what the trip is going to cost, and can afford it. If you can’t afford the trip, you don’t go. Conversely, if your travel companions can’t afford what you can afford, you are willing to slum it in the name of camaraderie. P.S.: Attractive single people almost exclusively stay at dumps. If you’re looking for them, don’t go posh. 7. You are aware of cultural differences, and go out of your way to blend. You don’t wear booty shorts to the Western Wall on Shabbat. You do hike your bathing suit up your booty on the beach in Brazil. Basically, just be aware to show the culturally correct amount of booty. 8. You behave yourself when dealing with local hotel clerks/​train operators/​tour guides etc. Whether it’s for selfish gain, helping the reputation of Americans traveling abroad, or simply the spreading of good vibes, you will make nice even when faced with cultural frustrations and repeated smug “not possible”s. This was an especially important trait for an American traveling during the George W. years, when the world collectively thought we were all either mentally disabled or bent on world destruction. (One anecdote from that dark time: in Greece, I came back to my table at a café to find that Emma had let a nearby [handsome] Greek stranger pick my camera up off our table. He had then stuck it down the front of his pants for a photo. After he snapped it, he handed the camera back to me and said, “Show that to George Bush.” Which was obviously extra funny because of the word bush.) 9. This last rule is the most important to me: you are able to go with the flow in a spontaneous, non-uptight way if you stumble into something amazing that will bump some plan off the day’s schedule. So you missed the freakin’ waterfall—you got invited to a Bahamian family’s post-Christening barbecue where you danced with three generations of locals in a backyard under flower-strewn balconies. You won. Shut the hell up about the waterfall. Sally

We have a choice in life. We can choose to live by other people’s realities and the limited menu that has been handed to us, or we can choose something different. We can choose to be walled in by normalcy, consistency, and judgment, or we can choose to create our own reality. If this reality isn’t working for you, realize that you have a different possibility available.

The next forty minutes are a festival of soul eating. I know many immigrant families incorporate their traditional dishes into the Thanksgiving feast, but not my folks. Our menu is Norman Rockwell on crack. Turkey with gravy. Homemade cranberry relish and the jellied stuff from the can. Mashed potatoes, sweet potatoes with marshmallows, green bean casserole. Cornbread stuffing and buttery yeast rolls. The only nods to our heritage are mustard-seed pickled carrots and dill-cucumber salad, to have something cool and palate-cleansing on the plate. A crazy layered Jello-O dish, with six different colors in thin stripes, looking like vintage Bakelite. Jeff and the girls show up just in time for desserts... apple pie, pumpkin pie, pecan bars, cheesecake brownies, and Maria's flan.

This Collection serves as a menu of sorts, listing your potential futures. It can keep you focused and motivated, but even the greatest menu is useless if you don't order. the next step is to start nudging yourself toward action. Otherwise it's easy to hoard goals, waiting for just the right moment to get started. That moment will never come. We have to create our own opportunities, because life doesn't wait.

Maria winks at me, takes a mouthful of stuffing, and rolls her eyes in ecstasy. The next forty minutes are a festival of soul eating. I know many immigrant families incorporate their traditional dishes into the Thanksgiving feast, but not my folks. Our menu is Norman Rockwell on crack. Turkey with gravy. Homemade cranberry relish and the jellied stuff from the can. Mashed potatoes, sweet potatoes with marshmallows, green bean casserole. Cornbread stuffing and buttery yeast rolls. The only nods to our heritage are mustard-seed pickled carrots and dill-cucumber salad, to have something cool and palate-cleansing on the plate. A crazy layered Jello-O dish, with six different colors in thin stripes, looking like vintage Bakelite. Jeff and the girls show up just in time for desserts... apple pie, pumpkin pie, pecan bars, cheesecake brownies, and Maria's flan.

Throughout history, whole societies that seemed stable have imploded when self-righteous narcissists, enflamed by insane ideologies, so threatened the larger population of the sane that soon everyone feared to stand against the violence, whereupon madness accelerated. No one seemed to remember the lessons of history—or cared to learn them. Perhaps we would persevere through this current darkness. But the very fact of it argued for a second order of pulled-pork sliders—which Darlene now brought to table—and, if time permitted, the richest dessert on the menu, just in case it would be our last.

I plucked a creased note from the table. Eight weeks ago, Curran, the Beast Lord of Atlanta, the lord and master of fifteen hundred shapeshifters, and my own personal psycho, had sat in the kitchen of my apartment in Atlanta and written out a menu on this piece of paper. I’d lost a bet to him, and according to the terms of our wager, I owed him one naked dinner. He’d added a disclaimer explaining that he’d settle for my wearing a bra and panties, since he wasn’t a complete beast—an assertion very open to debate. He’d set a date, November 15, which was today. I knew this because I had checked the calendar three times already.

Show me,” I say. “I want to see this thing.” “The virus?” “Yes, Casey, the virus. The one that’s going to destroy our country, if you weren’t sure which virus I meant.” Everyone’s on edge, frazzled, an air of desperation in the room. “Sorry, sir.” She drops her head and goes to work on a laptop. “I’ll use the smartscreen,” she says, and for the first time I notice that the whiteboard is really some kind of computer smartboard. I look over at the smartscreen. A long menu of files suddenly appears. Casey scrolls down until she clicks on one. “Here it is,” she says. “Your virus.” I look at it, doing a double take: Suliman.exe “How humble of him,” I say. He named the virus after himself.

Let us remember that all that we love of life can be accessed only now. All we seek is here, with us and available to us in this moment. All the real riches—love, passion, joy, satisfaction, harmony—are available now on the menu of the mind, available for us to savor should we awake and order them. All that we seek to become is also here; we can choose what role we want to play and how we will direct life’s energies in each moment. Should we learn to direct our awareness and power in all we do, then discontent shall disappear and a vital energy will return. We will sense a vibrancy unfathomable to most men and women of this Earth. For this, let us declare: We Shall Meet Life with Full Presence and Power.

To be at table means that one has removed oneself from business and motion and made a commitment to spend some time over one's meal. One commits oneself not only to time but also to an implicit plan of eating: We sit to eat and not just to feed, and to do so both according to a plan and with others. A decision to have a sit-down meal must precede its preparation, and the preparation is in turn guided by the particular plan that is the menu. Further, to be at table means, whether we know it or not, to make a commitment to form and formality. We agree, tacitly to be sure, to a code of conduct that does not apply when we privately raid the refrigerator or eat on the run or in our cards, or even when we munch sandwiches in front of the television with our buddies who have gathered to watch the Super Bowl. There we eat (or, more accurately, feed) side by side, as at a trough; in contrast, at table we all face not our food but one another. Thus we silently acknowledge our mutual commitment to share not only some food but also commensurate forms of commensal behavior. To be sure, the forms will vary depending on the occasion; the guests, a banquet table at a testimonial dinner, and a picnic table in the park have different degrees and (in part) different kinds of formality, as do also the family breakfast and the family dinner. But in all cases there are forms that operate, regulate, and inform our behavior and that signify our peculiarly human way of meeting necessity.

Obviously, in those situations, we lose the sale. But we’re not trying to maximize each and every transaction. Instead, we’re trying to build a lifelong relationship with each customer, one phone call at a time. A lot of people may think it’s strange that an Internet company is so focused on the telephone, when only about 5 percent of our sales happen through the telephone. In fact, most of our phone calls don’t even result in sales. But what we’ve found is that on average, every customer contacts us at least once sometime during his or her lifetime, and we just need to make sure that we use that opportunity to create a lasting memory. The majority of phone calls don’t result in an immediate order. Sometimes a customer may be calling because it’s her first time returning an item, and she just wants a little help stepping through the process. Other times, a customer may call because there’s a wedding coming up this weekend and he wants a little fashion advice. And sometimes, we get customers who call simply because they’re a little lonely and want someone to talk to. I’m reminded of a time when I was in Santa Monica, California, a few years ago at a Skechers sales conference. After a long night of bar-hopping, a small group of us headed up to someone’s hotel room to order some food. My friend from Skechers tried to order a pepperoni pizza from the room-service menu, but was disappointed to learn that the hotel we were staying at did not deliver hot food after 11:00 PM. We had missed the deadline by several hours. In our inebriated state, a few of us cajoled her into calling Zappos to try to order a pizza. She took us up on our dare, turned on the speakerphone, and explained to the (very) patient Zappos rep that she was staying in a Santa Monica hotel and really craving a pepperoni pizza, that room service was no longer delivering hot food, and that she wanted to know if there was anything Zappos could do to help. The Zappos rep was initially a bit confused by the request, but she quickly recovered and put us on hold. She returned two minutes later, listing the five closest places in the Santa Monica area that were still open and delivering pizzas at that time. Now, truth be told, I was a little hesitant to include this story because I don’t actually want everyone who reads this book to start calling Zappos and ordering pizza. But I just think it’s a fun story to illustrate the power of not having scripts in your call center and empowering your employees to do what’s right for your brand, no matter how unusual or bizarre the situation. As for my friend from Skechers? After that phone call, she’s now a customer for life. Top 10 Ways to Instill Customer Service into Your Company   1. Make customer service a priority for the whole company, not just a department. A customer service attitude needs to come from the top.   2. Make WOW a verb that is part of your company’s everyday vocabulary.   3. Empower and trust your customer service reps. Trust that they want to provide great service… because they actually do. Escalations to a supervisor should be rare.   4. Realize that it’s okay to fire customers who are insatiable or abuse your employees.   5. Don’t measure call times, don’t force employees to upsell, and don’t use scripts.   6. Don’t hide your 1-800 number. It’s a message not just to your customers, but to your employees as well.   7. View each call as an investment in building a customer service brand, not as an expense you’re seeking to minimize.   8. Have the entire company celebrate great service. Tell stories of WOW experiences to everyone in the company.   9. Find and hire people who are already passionate about customer service. 10. Give great service to everyone: customers, employees, and vendors.

We have considered the problem of mental fragmentation and arbitrariness that results when our contact with the world is mediated by representations: representations collapse the basic axis of proximity and distance by which an embodied being orients in the world and draws a horizon of relevance around itself. We noted the prominence of a design philosophy that severs the bonds between action and perception, as in contemporary automobiles that insulate us from the sensorimotor contingencies by which an embodied being normally grasps reality. The case of machine gambling gave us a heightened example of this kind of abstraction, and made clear how such a design philosophy can be turned to especially disturbing purposes in the darker precincts of “affective capitalism,” where our experiences are manufactured for us. We saw that the point of these experiences is often to provide a quasi-autistic escape from the frustrations of life, and that they are especially attractive in a world that lacks a basic intelligibility because it seems to be ordered by “vast impersonal forces” that are difficult to bring within view on a first-person, human scale. I argued that all of this tends to sculpt a certain kind of contemporary self, a fragile one whose freedom and dignity depend on its being insulated from contingency, and who tends to view technology as magic for accomplishing this. For such a self, choosing from a menu of options replaces the kind of adult agency that grapples with things in an unfiltered way.

He’d recreated the menu he requested for the naked dinner. Ha! “How did you even know my shoe size?” “I’ve seen your foot up close.” Curran pointed to his chest. “I’ve seen it here.” He moved his hand to his jaw. “Here.” He touched the place over his cheek where my kick had cut him. “And here.” Aha. “Would you like to watch a movie while we eat?” “Sure. What sort of movie?” “It has everything: action, drama, comedy, beautiful soundtrack. Hot male lead.” His thick eyebrows crept up half an inch. “That last one isn’t exactly a plus.” “Jealous of the actors now, are we?” “What, of some fancy boy on the screen? Inconceivable.” Oh, this was going to be good. We took our plates to the coffee table by the couch, and I slid Saiman’s disk into the player. The warehouse full of cars solidified on the screen. Curran’s face went blank.

First, the idea of the multiverse is essentially the fantasy of preserving perfect information. One of the hard things to deal with in life is the fact that you destroy potential information whenever you make a decision. You could even say that's essentially what regret is: a profound problem of incomplete information. If you select one thing on a diner's menu, you can't know what it would have been like to taste other things on it, right then, right there. When you marry one person, you give up the possibility of knowing what it would have been like to have married any number of others. But if the multiverse exists, you can at least imagine there's another version of you who's eating that other thing you thought about ordering, or who's married to that other man you only went on two dates with. Even if you'll never see all the information for yourself, at least you'll be able to tell yourself that it's there. 'The second reason the multiverse seems like such a neat idea is that it gives human beings just an incredible amount of agency, which they can exercise with the least effort. Why, Carson here created an entire alternate universe when he ordered hash browns on the side of his French toast instead of bacon—' 'Ah, I should have gotten bacon, how could I forget,' Carson said, and attempted to hail the waitress. 'But the history of science shows that any theory that covertly panders to the human ego like that, that puts humans at the center of things, is very likely to be found out wrong, given enough time. So, just for the sake of argument, let's assume that there's just this one universe, and we're stuck with it. What happens to our time traveler then?

This book contains a story and several other things. The other things might be connected with the story, or they might not; they might be connected to stories that haven't appeared yet. It's not easy to tell. It's easy to imagine how they might have turned up, though. The world is full of things like that: old postcards, theater programs, leaflets about bomb-proofing your cellar, greeting cards, photograph albums, holiday brochures, instruction booklets for machine tools, maps, catalogs, railway timetables, menu cards from long-gone cruise liners-all kinds of things that once served a real and useful purpose, but have now become cut adrift from the things and the people they relate to. They might have come from anywhere. They might have come from other worlds. That scribbled-on map, that publisher's catalog-they might have been put down absentmindedly in another universe, and been blown by a chance wind through an open window, to find themselves after many adventures on a market stall in our world.

Technology depends on religion because every invention has many potential applications, and the engineers need some prophet to make the crucial choices and point towards the required destination. Thus in the nineteenth century engineers invented locomotives, radios and internal combustion engines. But as the twentieth century proved, you can use these very same tools to create fascist societies, communist dictatorships and liberal democracies. Without religious convictions, the locomotives cannot decide which way to go. On the other hand, technology often defines the scope and limits of our religious visions, like a waiter that demarcates our appetites by handing us a menu. New technologies kill old gods and give birth to new gods. That’s why agricultural deities were different from hunter-gatherer spirits, why factory hands fantasised about different paradises than peasants and why the revolutionary technologies of the twenty-first century are far more likely to spawn unprecedented religious movements than to revive medieval creeds. Islamic

Marlboro Man was out of town, on a trip to the southern part of the state, looking at farm ground, the night I began conceiving of the best way to arrange the reception menu. I was splayed on my bed in sweats, staring at the ceiling, when suddenly I gave birth to The Idea: one area of the country club would be filled with gold bamboo chairs, architecturally arranged orchids and roses, and antique lace table linens. Violins would serenade the guests as they feasted on cold tenderloin and sipped champagne. Martha Stewart would be present in spirit and declare, “This is my daughter, whom I love. In her I am well pleased.” Martha’s third cousin Mabel would prefer the ballroom on the other end of the club, however, which would be the scene of an authentic chuck wagon spread: barbecue, biscuits and gravy, fried chicken, Coors Light. Blue-checkered tablecloths would adorn the picnic tables, a country band would play “All My Exes Live in Texas,” and wildflowers would fill pewter jugs throughout the room. I smiled, imagining the fun. In one fell swoop, our two worlds--Marlboro Man’s country and my country club--would collide, combine, and unite in a huge, harmonious feast, one that would officially usher in my permanent departure from city life, cappuccino, and size 6 clothes.

In 1969 the Khmer Rouge numbered only about 4,000. By 1975 their numbers were enough to defeat the government forces. Their victory was greatly helped by the American attack on Cambodia, which was carried out as an extension of the Vietnam War. In 1970 a military coup led by Lon Nol, possibly with American support, overthrew the government of Prince Sihanouk, and American and South Vietnamese troops entered Cambodia. One estimate is that 600,000 people, nearly 10 per cent of the Cambodian population, were killed in this extension of the war. Another estimate puts the deaths from the American bombing at 1000,000 peasants. From 1972 to 1973, the quantity of bombs dropped on Cambodia was well over three times that dropped on Japan in the Second World War. The decision to bomb was taken by Richard Nixon and Henry Kissinger and was originally justified on the grounds that North Vietnamese bases had been set up in Cambodia. The intention (according to a later defence by Kissinger’s aide, Peter W. Rodman) was to target only places with few Cambodians: ‘From the Joint Chiefs’ memorandum of April 9, 1969, the White House selected as targets only six base areas minimally populated by civilians. The target areas were given the codenames BREAKFAST, LUNCH, DINNER, SUPPER, SNACK, and DESSERT; the overall programme was given the name MENU.’ Rodman makes the point that SUPPER, for instance, had troop concentrations, anti-aircraft, artillery, rocket and mortar positions, together with other military targets. Even if relatively few Cambodians were killed by the unpleasantly names items on the MENU, each of them was a person leading a life in a country not at war with the United States. And, as the bombing continued, these relative restraints were loosened. To these political decisions, physical and psychological distance made their familiar contribution. Roger Morris, a member of Kissinger’s staff, later described the deadened human responses: Though they spoke of terrible human suffering reality was sealed off by their trite, lifeless vernacular: 'capabilities', 'objectives', 'our chips', 'giveaway'. It was a matter, too, of culture and style. They spoke with the cool, deliberate detachment of men who believe the banishment of feeling renders them wise and, more important, credible to other men… They neither understood the foreign policy they were dealing with, nor were deeply moved by the bloodshed and suffering they administered to their stereo-types. On the ground the stereotypes were replaced by people. In the villages hit by bombs and napalm, peasants were wounded or killed, often being burnt to death. Those who left alive took refuge in the forests. One Western ob-server commented, ‘it is difficult to imagine the intensity of their hatred to-wards those who are destroying their villages and property’. A raid killed twenty people in the village of Chalong. Afterwards seventy people from Chalong joined the Khmer Rouge. Prince Sihanouk said that Richard Nixon and Henry Kissinger created the Khmer Rouge by expanding the war into Cambodia.

Cendrillon specialized in seafood, so we had four fish stations: one for poaching, one for roasting, one for sautéing, and one for sauce. I was the chef de partie for the latter two, which also included making our restaurant's signature soups. O'Shea planned his menu seasonally- depending on what was available at the market. It was fall, my favorite time of the year, bursting with all the savory ingredients I craved like a culinary hedonist, the ingredients that turned my light on. All those varieties of beautiful squashes and root vegetables- the explosion of colors, the ochre yellows, lush greens, vivid reds, and a kaleidoscope of oranges- were just a few of the ingredients that fueled my cooking fantasies. In the summer, on those hot cooking days and nights in New York with rivulets of thick sweat coating my forehead, I'd fantasize about what we'd create in the fall, closing my eyes and cooking in my head. Soon, the waitstaff would arrive to taste tonight's specials, which would be followed by our family meal. I eyed the board on the wall and licked my lips. The amuse-bouche consisted of a pan-seared foie gras served with caramelized pears; the entrée, a boar carpaccio with eggplant caviar, apples, and ginger; the two plats principaux, a cognac-flambéed seared sea scallop and shrimp plate served with deep-fried goat cheese and garnished with licorice-perfumed fennel leaves, which fell under my responsibility, and the chief's version of a beef Wellington served with a celeriac mash, baby carrots, and thin French green beans.

Bruno reappeared with two baskets swathed in white linen napkins and a ramekin of something bright yellow. Thatcher unveiled one basket. "Pretzel bread," he said. He held up a thick braid of what looked to be soft pretzel, nicely tanned, sprinkled with coarse salt. "This is served with Fee's homemade mustard. So right away the guest knows this isn't a run-of-the-mill restaurant. They're not getting half a cold baguette here, folks, with butter in the gold foil wrapper. This is warm pretzel bread made on the premises, and the mustard ditto. Nine out of ten tables are licking the ramekin clean." He handed the bread basket to a waiter with a blond ponytail (male- everyone at the table was male except for Adrienne, Caren, and the young bar back who was hanging on to Duncan's arm). The ponytailed waiter- name?- tore off a hunk of bread and dipped it in the mustard. He rolled his eyes like he was having an orgasm. The appropriate response, Adrienne thought. But remembering her breakfast she guessed he wasn't faking it. "The other basket contains our world-famous savory doughnuts," Thatcher said. He whipped the cloth off like a magician, revealing six golden-brown doughnuts. Doughnuts? Adrienne had been too nervous to think about eating all day, but now her appetite was roused. After the menu meeting, they were going to have family meal. The doughnuts were deep-fried rings of a light, yeasty, herb-flecked dough. Chive, basil, rosemary. Crisp on the outside, soft on the inside. Savory doughnuts. Who wouldn't stand in line for these? Who wouldn't beg or steal to access the private phone line so that they could make a date with these doughnuts?

For four hours, Andrew and I were presented with course after course of delightful creations, imaginative pairings, and, always, dramatic presentations. Little fillets of sturgeon arrived under a glass dome, after which it was lifted, applewood smoke billowed out across the table. Pretzel bread, cheese, and ale, meant to evoke a picnic in Central Park, was delivered in a picnic basket. But my favorite dish was the carrot tartare. The idea came, along with many of the menu's other courses, while researching reflecting upon New York's classic restaurants. From 21 Club to Four Seasons, once upon a time, every establishment offered a signature steak tartare. "What's our tartare?" Will and Daniel wondered. They kept playing with formulas and recipes and coming close to something special, but it never quite had the wow factor they were looking for. One day after Daniel returned from Paffenroth Gardens, a farm in the Hudson Valley with the rich muck soil that yields incredibly flavorful root vegetables, they had a moment. In his perfect Swiss accent, he said, "What if we used carrots?" Will remembers. And so carrot tartare, a sublime ode to the humble vegetable, was added to the Eleven Madison Park tasting course. "I love that moment when you clamp a meat grinder onto the table and people expect it to be meat, and it's not," Will gushes of the theatrical table side presentation. After the vibrant carrots are ground by the server, they're turned over to you along with a palette of ingredients with which to mix and play: pickled mustard seeds, quail egg yolk, pea mustard, smoked bluefish, spicy vinaigrette. It was one of the most enlightening yet simple dishes I've ever had. I didn't know exactly which combination of ingredients I mixed, adding a little of this and a little of that, but every bite I created was fresh, bright, and ringing with flavor. Carrots- who knew?

Since emotions have to be programmed into robots from the outside, manufacturers may offer a menu of emotions carefully chosen on the basis of whether they are necessary, useful, or will increase bonding with the owner. In all likelihood, robots will be programmed to have only a few human emotions, depending on the situation. Perhaps the emotion most valued by the robot’s owner will be loyalty. One wants a robot that faithfully carries out its commands without complaints, that understands the needs of the master and anticipates them. The last thing an owner will want is a robot with an attitude, one that talks back, criticizes people, and whines. Helpful criticisms are important, but they must be made in a constructive, tactful way. Also, if humans give it conflicting commands, the robot should know to ignore all of them except those coming from its owner. Empathy will be another emotion that will be valued by the owner. Robots that have empathy will understand the problems of others and will come to their aid. By interpreting facial movements and listening to tone of voice, robots will be able to identify when a person is in distress and will provide assistance when possible. Strangely, fear is another emotion that is desirable. Evolution gave us the feeling of fear for a reason, to avoid certain things that are dangerous to us. Even though robots will be made of steel, they should fear certain things that can damage them, like falling off tall buildings or entering a raging fire. A totally fearless robot is a useless one if it destroys itself. But certain emotions may have to be deleted, forbidden, or highly regulated, such as anger. Given that robots could be built to have great physical strength, an angry robot could create tremendous problems in the home and workplace. Anger could get in the way of its duties and cause great damage to property. (The original evolutionary purpose of anger was to show our dissatisfaction. This can be done in a rational, dispassionate way, without getting angry.) Another emotion that should be deleted is the desire to be in command. A bossy robot will only make trouble and might challenge the judgment and wishes of the owner. (This point will also be important later, when we discuss whether robots will one day take over from humans.) Hence the robot will have to defer to the wishes of the owner, even if this may not be the best path. But perhaps the most difficult emotion to convey is humor, which is a glue that can bond total strangers together. A simple joke can defuse a tense situation or inflame it. The basic mechanics of humor are simple: they involve a punch line that is unanticipated. But the subtleties of humor can be enormous. In fact, we often size up other people on the basis of how they react to certain jokes. If humans use humor as a gauge to measure other humans, then one can appreciate the difficulty of creating a robot that can tell if a joke is funny or not.

Main Menu Start Reading Afterword Other Works by Lorhainne Eckhart About the Author Contact Information Copyright Information Table of Contents Each choice we make causes a ripple effect in our lives. When things happen to us, it is the reaction we choose that creates the difference between the sorrows of our past and the joy in our future.

Notice how much Israel’s response to hardship maps onto ours. We face hard things and we complain about things as mundane as a menu. Before long, our complaining becomes an assessment of blame. Then the blaming goes vertical as it questions God’s wisdom and goodness. We, too, are in the wilderness of a fallen world. We have not yet entered the Promised Land of eternity, so we face hardships like Israel did.

From the moment you read the Menu, – oops, my error! Let’s start again. From the moment you read the Table of Contents, Pray Like A Gourmet becomes a banquet for the soul and for the spirit. Since when has prayer been such a mouth-watering, taste bud awakening experience? Like food and wine, artisan bread and spring-fed water, prayer in its multiple forms is to be savoured as it feeds our inner beings. Prayer is the place of communion and of life-giving union with God. No room for deprivation here. Come and most heartily feast!

God promises to meet his children’s needs, but he doesn’t promise to supply whatever we want. He also doesn’t bestow everything we need all at once. God wants us to trust him to provide for us day by day, moment by moment. Once we learn to rely on him and accept whatever comes from his hand, we can experience freedom from worry. We may not always like what’s on the menu, but an attitude of complaining and continual dissatisfaction is a sin against our Provider. We’ll find contentment when we grasp the truth that God promises to sustain us through any shortage. When we leave the providing up to God, we have more time to focus on obeying him and enjoying his daily blessings.

Inside, I had a pit in my stomach. What had the world become that children were now discussing their own death, as though it were a menu option? As I looked around and saw the blank faces clustered amongst us, I realized that our emotions might be the first thing we are forced to abandon in war. That the numbness that engulfed our senses was the only way we could sustain ourselves against all the chaos.

Decision trees instead ensure a priori that each instance will be matched by exactly one rule. This will be the case if each pair of rules differs in at least one attribute test, and such a rule set can be organized into a decision tree. For example, consider these rules: If you’re for cutting taxes and pro-life, you’re a Republican. If you’re against cutting taxes, you’re a Democrat. If you’re for cutting taxes, pro-choice, and against gun control, you’re an independent. If you’re for cutting taxes, pro-choice, and pro-gun control, you’re a Democrat. These can be organized into the following decision tree: A decision tree is like playing a game of twenty questions with an instance. Starting at the root, each node asks about the value of one attribute, and depending on the answer, we follow one or another branch. When we arrive at a leaf, we read off the predicted concept. Each path from the root to a leaf corresponds to a rule. If this reminds you of those annoying phone menus you have to get through when you call customer service, it’s not an accident: a phone menu is a decision tree. The computer on the other end of the line is playing a game of twenty questions with you to figure out what you want, and each menu is a question. According to the decision tree above, you’re either a Republican, a Democrat, or an independent; you can’t be more than one, or none of the above. Sets of concepts with this property are called sets of classes, and the algorithm that predicts them is a classifier. A single concept implicitly defines two classes: the concept itself and its negation. (For example, spam and nonspam.) Classifiers are the most widespread form of machine learning. We can learn decision trees using a variant of the “divide and conquer” algorithm. First we pick an attribute to test at the root. Then we focus on the examples that went down each branch and pick the next test for those. (For example, we check whether tax-cutters are pro-life or pro-choice.) We repeat this for each new node we induce until all the examples in a branch have the same class, at which point we label that branch with the class.

It is probably not a joke that computer games, spectator sports, television violence fantasies, and weekend hunting and fishing expeditions are the necessary transformations of outmoded but undiminished vestigial drives and skills that humans still carry with them. But is the creation of a menu of imaginative diversions our only recourse to the unremitting sway of an obsolete “hunter-gatherer” heritage?

How did we ever get to a point where we need investigative journalists to tell us where our food comes from and nutritionists to determine the dinner menu?

Lazesoft Recover home addition: In this inter connected world of information and communication technology.  It is a must that we need to use different email address and passwords associated to those accounts separately. We give a lot of time and attention to manage them all. Because they are the easiest way to communication these days. Nowadays its very common that most of us do have more than one email address in order to use them indifferent purposes. You cannot use the same password so that all the accounts might not get hacked at the same time. That’s an important and not easy task to handle for many of us. In case of it comes to computers with Windows 8 operating system, we have to use different user accounts like Administrator account, guest account, and so on. So, here is also a race for memorizing the passwords associated to all those accounts. Occasionally, we face the problem accessing into our own personal user account and we cannot afford reinstalling the operating system in fear of losing all of our valuable data stored on behalf of that account. If you still can remember the Administrator account’s password then you have the option to reset the other accounts password through the Administrator account. But if the case is not the one we are expecting, I mean you have forgotten the administrative account’s password, and then the Lazesoft Recover home addition software is there to help you get rid of this unwanted problem. Here I am telling you step by step how to do that: Step 1: Download and burn the CD into your USB flash drive or thumb drive from   another computer. Step 2: Insert the flash drive into the target computer and restart the computer. Step 3: up on restart you will see a dialogue box in DOS window. From there, select Mini windows XP and press Enter key. Step 4: After the live CD boots into windows XP, then open the DB CD menu desktop item. Then go into programs menu bar, then select password and keys and then click on windows log on. After that click on NTPW edit. Step 5: you will see a new dialogue box from there you need to locate the path of SAM file. The SAM file will show all the user account available into the computer and from there you need to the account of which you want to reset the password. Step 6: Once you clicked on the account name a dialogue window will open up saying set your password. You can do two things there, a) you can leave the fields blank, therefore the windows will load directly or b) you can set a new password for the account. And then click on the save changes button. Step 7: exit the program and reboot the system removing the USB flash drive. And the windows will boot directly to the windows desktop. Windows password rescuer advance: The password rescuer advance is also a similar type of software for recovering you windows password. It also requires using a USB flash drive. At first you need to purchase and download the software from the internet page

Sub-Zero I am a genteel wretch, not without gaiety or self-respect, a ‘ragamuffin top’, so to speak,dining daily off an eclectic tasters menu culled from hunter green dumpsters of Zagat 29s. It’s really not a bad life, a bit of an adventure too, like the time I went fishing for bream from a mokoro in the Okavanga Delta and a hippo nearly tipped my dugout because I inadvertently came between the mom and her calf. I pissed my pants and returned for a change of wardrobe and cocktails to my five star safari tent at Camp Moreni,a charming hideaway with a teak wardrobe, designer linens, woven rugs and en-suite bathroom. Lately, I’ve sought shelter in a Sub-Zero cardboard box which I’ve accented with freshly plucked Lilies of the Valley. Sure, it’s smaller than the GE 25 cubic but you can’t compare the stiffness of the corrugation, the A-fluting and 400# test strength. Hey, without our standards what are we?

The 10 best things about the future is that... ... 1. tomorrow it's all in the past 2. we'll get to wear cool uniforms (if we're the bad guys) 3. we'll catch up on our laundry 4. if I accidentally swallow my iPhone I can shit it out with the corn niblets 5. I'll be able to 3D-print my next ex-girlfriend 6. the world will be decimated by nuclear apocalypse and my penis will glow in the dark 7. we'll drive flying cars (and Allstate still won't pay our insurance claims) 8. marijuana will be legal everywhere and tobacco and alcohol will be banned 9. immersive virtual reality technologies will replace bitches, whores and the dollar menu at McDonalds 10. if things don't go as planned, well we can always look forward to the future

Sub-Zero I am a genteel wretch, not without gaiety or self-respect, a ‘ragamuffin top’, so to speak, dining daily off an eclectic tasters menu culled from hunter green dumpsters of Zagat 29s. It’s really not a bad life, a bit of an adventure too, like the time I went fishing for bream from a mokoro in the Okavanga Delta and a hippo nearly tipped my dugout because I inadvertently came between the mom and her calf. I pissed my pants and returned for a change of wardrobe and cocktails to my five star safari tent at Camp Moreni, a charming hideaway with a teak wardrobe, designer linens, woven rugs and en-suite bathroom. Lately, I’ve sought shelter in a Sub-Zero Pro 48 cardboard box which I’ve accented with freshly plucked Lilies of the Valley. Sure, it’s smaller than the GE 25 cubic but you can’t compare the stiffness of the corrugation, the A-fluting and 400# test strength. Hey, without our standards what are we?

RJ is standing there, and in his arms is a wriggling French bulldog puppy of the most inexplicable color, almost pale honeyed yellow tinged with a sort of peachy pink. "Oh my goodness! Who are you?" RJ hands me the pup, who immediately starts licking all over my face and biting my ponytail. Dumpling tries to stand on his one leg to see what is going on, and falls over at my feet. RJ scoops him up and puts him face-to-face with the puppy. "Dumpling, there is someone we want you to meet. We thought you might want a little sister." Dumpling looks at the puppy, who leans forward and licks his face. Dumpling licks back. The puppy sniffs his ear and then with one move, snatches the eye patch right off his head and starts to chew it. Dumpling looks at me with his one good eye, head cocked as if to say, "We're going to have our hands full with this one," and then turns and licks RJ under his chin. "I can't believe you did this! You are so sneaky." "Well, we did talk about wanting to do it, and a guy at work breeds them for showing, but this one is off the allowable color charts." "She does have a certain, um... Well, she's kind of, um..." "Pink? Yeah. Some weird anomaly, and apparently, not good for the show circuit." "But good for us." "That's what I thought." "What should we call her?" RJ smiles. "I was thinking Pamplemousse." "Of course. What else could she be?

It seemed to me a shame—as though the flight deck were telling its charges that there was nothing much to get excited about anymore: today’s transit was much like yesterday’s, or last week’s, and the crossing of what had become called “the pond” 3 (the terminology demoting the great ocean to a body of water almost without significance) would invariably be much as was generally expected at this time of year. Ho-hum, in other words. And we passengers scarcely noticed. Having made good our nest of books and blankets, having made obligatory noises of good cheer to our stranger-neighbor, having glanced at the menu and wondered idly if it was too early to order a drink, we settled down and barely noticed a takeoff that would perhaps have enthralled us twenty years before.

Typically what you will find is that the so-called low-fat diet group was never on a low-fat diet. Many of the studies showing that low-fat diets don’t lead to weight loss define low fat as 30 percent of calories, which is actually quite high. Typically, the participants’ baseline diet contains 35 percent fat, so they are not making significant changes to their diet. Practically, they’re probably just substituting a packet of fat-free cookies for a serving of fries. Meanwhile, the low-carb groups are making huge changes by severely limiting the amount of carbs they ingest. This limits their menu and food choices, which means they will eat less calories. In every low-carb versus low-fat study I have read, the low-carb group eats fewer calories. Again, keeping it simple: if you eat fewer calories, you will lose more weight. There’s nothing earth-shattering about this finding; it’s basic thermodynamics.

The social pressure to eat according to your sex matters more than it seems. For one thing, it undermines our pleasure in eating, which is seldom a good idea. women often deny themselves the dish they might really want pn the menu because they feel it isn’t “appropriate”.

It’s naive not to believe that powerful individuals within the major power centers of society—Hollywood, media, government, academia, religion, and science—are committed to brainwashing the masses into believing lies about reality, human nature, and behavior. They are already planning to persuade humanity to go along—willingly or unwillingly—with the elite’s socialist-utopian vision of the future. Why would they do that? The secretive ruling elite want to turn our world into a global socialist or communist state, which will enable them to acquire dictatorial power and amass even greater wealth. Their globalist game plan has nothing to do with what is fair or best for everyone. It is strictly about what is better for them, because they literally view themselves as the rulers of the planet and see us as “useless eaters” who exist to serve them. Many will find this difficult to accept, because they have been brainwashed to believe the globalist elite want to share their wealth and a create a better world for all mankind. Unfortunately, that is a total lie and not even on the menu.14 Do you really think when a major politician such as Hillary Clinton described a large segment of American voters as “deplorables” that her remark was just a slip of the tongue? This is what Clinton said at a LGBT fund-raiser before introducing actress Barbra Streisand: “To just be grossly generalistic, you can put half of Trump supporters into what I call the basket of deplorables. Right? Racist, sexist, homophobic, xenophobic, Islamophobic, you name it.”15 That’s how the globalist elite view much of the world. They speak of the need to “cull the herd”—a truly chilling turn

I made a beeline for a roulette table, where my lack of gambling skills wouldn’t be so evident. As soon as we had ourselves settled at the table, a cocktail waitress came straight over to take our drinks order. I watched Leon out of the corner of my eye as he asked the waitress about the cocktail menu. God, he was really something. I could feel his presence from several feet away. He was the kind of person that made a solid wall of people part as he approached. Would you think I was rude if I said I couldn’t help thinking that it probably wasn’t the only thing he would part easily? Believe me, you’d have thought that too if you’d seen him

Sticking with the $2 trillion infrastructure proposal, MMT would have us begin by asking if it would be safe for Congress to authorize $2 trillion in new spending without offsets. A careful analysis of the economy’s existing (and anticipated) slack would guide lawmakers in making that determination. If the CBO and other independent analysts concluded it would risk pushing inflation above some desired inflation rate, then lawmakers could begin to assemble a menu of options to identify the most effective ways to mitigate that risk. Perhaps one-third, one-half, or three-fourths of the spending would need to be offset. It’s also possible that none would require offsets. Or perhaps the economy is so close to its full employment potential that PAYGO is the right policy. The point is, Congress should work backward to arrive at the answer rather than beginning with the presumption that every new dollar of spending needs to be fully offset. That helps to protect us from unwarranted tax increases and undesired inflation. It also ensures that there is always a check on any new spending. The best way to fight inflation is before it happens. In one sense, we have gotten lucky. Congress routinely makes large fiscal commitments without pausing to evaluate inflation risks. It can add hundreds of billions of dollars to the defense budget or pass tax cuts that add trillions to the fiscal deficit over time, and for the most part, we come out unscathed—at least in terms of inflation. That’s because there’s normally enough slack to absorb bigger deficits. Although excess capacity has served as a sort of insurance policy against a Congress that ignores inflation risk, maintaining idle resources comes at a price. It depresses our collective well-being by depriving us of the array of things we could have enjoyed if we had put our resources to good use. MMT aims to change that. MMT is about harnessing the power of the public purse to build an economy that lives up to its full potential while maintaining appropriate checks on that power. No one would think of Spider-Man as a superhero if he refused to use his powers to protect and serve. With great power comes great responsibility. The power of the purse belongs to all of us. It is wielded by democratically elected members of Congress, but we should think of it as a power that exists to serve us all. Overspending is an abuse of power, but so is refusing to act when more can be done to elevate the human condition without risking inflation.

For our first course, we have Italian beef mandu," Henry said, gesturing to the plate with the two little dumplings and the dipping sauce. Boy, now he really felt like he was on Top Chef, explaining his menu to a panel of judges. He half expected to look past Chef Laurent to see Tom and Padma. "Mandu is a traditional Korean dumpling. I wanted to make a dish that reflected my Korean heritage and the place I'm from- Chicago." "Chicago!" Chef Laurent exclaimed. "Excellent food city. You get your deep-dish at Lou Malnati's, I hope?" "Yes, Chef," Henry said. Obviously. "I incorporated the traditional flavors of an Italian beef sandwich into the meat in the dumpling filling and made a giardiniera dipping sauce. Giardiniera is a Chicago thing- pickled vegetables," he said quickly, answering Chef Martinet's confused expression.

You may also see multiple-choice hints for words with more than one possible meaning when we are not quite sure which is the right one. For those words, we show you our best guess above the word. When you tap the hint, all possible meanings of the word display and you can let us know which one is most helpful in the given sentence. To turn off multiple-choice hints, tap the Menu icon and select Word Wise, and then disable Show Multiple-Choice Hints.

Our breakfast menu featured some special soups, including a spicy tomato mixture with fresh oysters, a light cream of potato soup with a poached egg, served with crisp, buttered toast, and a creamy oatmeal soup with chicken stock and sliced leek and crisp bacon tidbits.

2020 Quarantine Killings by Playon Patrick And they ask: how do black boys write about their city? How do we know street if we don't know un-cracked sidewalk? They ask: how do these black boys know anything about their city? How the buildings are sitting on corners where brothers' bodies are still learning how to rot. There are small crosses placed in the grass where families cannot afford to bury their loved ones Reminds my brothers and I that we are early graves before we are anything else. We call those corners playgrounds, We call those corners the killing fields. We call our bodies bullets even if we were never aimed in the right direction We called the remnants of our mother's family the Diaspora tree. We make a catalog of prayers out of broken hands We pray for our family tree to make its way back home to this soil. We use our hands to dig the graves we cannot afford. We are farmers - our broken black bodies - We have never know city, never known comfort, Never known safe street in any city. We use our feet to walk streets paved by sunlight, And asked our shadows if they meant to choose this skin. We make a catalyst of bodies our dinner menu And we eat with our eyes closed. We are fed lies so easily it tastes like medicine. Always conflicted between being black and being people. I wish God could have given us a choice. For years we have been told that there is something we need to scrub off this body As if this dirt could go away Working in the field make you realize how easily black can cook in the sun. How easily we turn on each other for a little slice of the pie. We don't know this city - how it was built with our grandmother's arthritic hands. how we wouldn't have gotten a house or a bed when it was first built When it was first settled - when it was first taken from the Indians When our God believed in the same beginning. We don't know home. We don't know how generations of our people could use these legs Could run miles on end into the night Our faces bedazzled with the remnants of the stars We will forever search for our forefathers' footsteps We don't know home - we know run We know this land has never been ours We know how to fold ourselves into nothing We know our sweat and tears tenderize this soil Somehow we make fertilizer for the soil We know how to make these hands be useful We are the farmers of every revolution No country was built without the piling up of dead bodies This country just happens to be where our dead were dragged and hung up. America: the land of the free and home of the brave We fought and died for that slogan right beside our white brothers Doesn't that make us worth something? Tonight a riot is the language of the unheard

Avery Adams," he said with a chuckle, dropping the towel where he stood. "Hello, Mr. Adams. I'm confirming your reservation tonight for dinner." The deep rich, masculine voice instantly sent his heart racing. His eyes were focused on the suit, but all he could see was the image of the man calling him. "Of course, I'll be there, unless you need the table." The thought made him furrow his brow, wishing he could take those words right back. He'd prepared all day for this dinner. Haircut, professional shave, plucked in all the most painful places. "No, sir, absolutely not. We'll see you at seven," Kane said. Avery could tell Kane was about to hang up and he jumped in before the man said goodbye. "Kane, tell me the specials for tonight." Avery couldn't actually care less what they served. He just wanted to hear the voice on the other end of the line. Kane's cultured Southern drawl made his blood boil, but Kane's voice still held all the proper hints of a well-practiced Italian accent as he efficiently ticked off the evening's menu. Avery stood transfixed, listening to the tone, until he closed his eyes, just letting the voice rock his world. "Our waitstaff will let you know if anything changes. Thank you, we'll see you at seven." The call disconnected, and Avery, a little slower at lowering the phone, finally managed to absently place it on the hook. He picked up the black Hugo Boss and hung it back in the closet. He tossed the towel in the hamper. Avery still had a couple of hours to kill before dinner.

Cool. I know an awesome spot called Henry’s. They have the absolute best beer selections and the wings are great. They also have darts and pool.” Furi stopped talking when he noticed Syn looking a little pale. “Hey, what’s up?” “Uh, nothing.” They were in Syn’s old faithful truck and Furi sat silently watching the man next to him. “We going or what?” Furi narrowed his eyes, staring at the side of Syn’s face. His jaw was clenched and his neck was flushed. What the hell? “Yeah. Let’s go.” “Okay.” Syn thought he was going to be sick. It was just his goddamn luck that Furi would suggest the one place where half the department liked to hang out. Hell, even his Lieutenants frequented this place. It would be cruel to subject Furi to Day’s inappropriateness so soon. Syn wasn’t necessarily afraid of being with a man; he just wasn’t the type to make his personal life public. Or am I scared? Fuck. Syn didn’t think Furi would go for keeping them a secret. The man had made that quite clear when they were in the alley. Syn gripped the steering wheel and willed his foot to press the accelerator. Maybe … just maybe, there wouldn’t be anyone familiar there. Syn drove under the speed limit and felt Furious’ probing eyes on the side of his face. He tried to smile and keep his jaw from showing his nervous tick. Despite his efforts, they got there in what felt like record time. Furious got out and waited for Syn to slowly make his way toward the entrance. “Are you sure everything is alright?” Furious asked, annoyed. “I’m good. Really. Good. Perfect,” Syn said, mentally kicking himself for sounding like an idiot. Furi took his hand in his and it took every ounce of Syn's willpower not to pull his hand back. Of course he’d be into PDA. Furious pulled open the door and walked in as if he hadn’t a care in the world. It was almost nine p.m. and the though it wasn’t packed, there were quite a few people there. Syn tried not to look around, keeping his eyes on the back of Furious’ head as he led them to a booth; thankfully located in the back of the bar, where it was a little bit darker. Syn made sure to sit so he was facing the door while Furi sat opposite of him. Furi didn’t speak. He picked up one of the menus and started to look through it. “First time out with a man?” Syn's head snapped his up from hiding behind his menu. “Uh. Yeah, but ya know.” “No, I don’t know,” Furi answered quickly. “If you didn’t want to come out, why didn’t you just say so? You look like you're about to pull a disguise out of your coat. Or do you plan to just stay hidden behind your menu all fucking evening?” “Furious.” “Although that’s going to make eating really difficult. Should I be prepared for you to fake a stomach ache?” “Enough,” Syn barked, Furious’ dark eyes widening at his tone. “Look, cut me some slack alright? I am not new to dating men. I’m new to dating: period. Just about all of my adult life I’ve focused on being a cop, a damn good cop. I had little time for anything else in my life including dates. Dating takes time and patience, two things I didn't have. I was prepared to accept being alone the rest of my life until I saw you. I wanted you, and I was more than willing to take the time and effort to be with you. So forgive me if I don’t do everything exactly right on our first date.” “I’m not expecting you to. I haven’t dated in years myself. But one thing I’m not concerned about is being ashamed.” Furi looked Syn dead in the eye. Syn didn’t have a chance to respond, the waitress came to set a pail of peanuts on the table. Speaking in a cheerful voice: “What can I get you guys to drink?

Amylase digests starchy, carbohydrate-rich foods, and helps generate glucose from them, which would provide much needed energy for the evolving and highly energetic brain. It works many times better on carbohydrates that have been cooked. We’re not sure when we began cooking; the range of evidence is wide, but food cooked on fires was definitely part of our menu by 300,000 years ago, so before we were anatomically modern. The expansions of these amylase genes, the presence of cooked food, and the massive expansion of our brains that is observed over our Paleolithic evolution point to a positive selection for eating nutrient-rich tubers.

The menu: legendary deep-fried Turkeyzilla, gravy, stuffing, mashed potatoes, cranberry sauce, and green beans. The theme: dysfunction. “So,” Elysia said to Lex’s parents with her ever-friendly grin, “how are you?” “How do you think they are?” Ferbus whispered. She kicked him under the table. “I mean—um—what do you do? For a living?” Lex’s mother, who hadn’t said much, continued to stare down the table at the sea of black hoodies while picking at her potatoes. Lex’s father cleared his throat. “I’m a contractor,” he said. “And she’s a teacher.” “Omigod! I wanted to be a teacher!” Elysia turned to Mrs. Bartleby. “Do you love it?” “Hmm?” She snapped back to attention and smiled vacantly at Elysia. “Oh, yes. I do. The kids are a nice distraction.” “From what?” Pip asked. Bang smacked her forehead. Lex squeezed Driggs’s hand even tighter, causing him to choke on his stuffing. He coughed and hacked until the offending morsel flew out of his mouth, landing in Sofi’s glass of water. “Ewww!” she squealed. “Drink around it,” Pandora scolded. “So! I hear New York City is lovely this time of year.” Well, it looks nice, I guess,” Mr. Bartleby said. “But shoveling out the driveway is a pain in the neck. The girls used to help, but now . . .” Sensing the impending awkwardness, Corpp jumped in. “Well, Lex has been a wonderful addition to our community. She’s smart, friendly, a joy to be around—” “And don’t you worry about the boyfriend,” Ferbus said, pointing to Driggs. “I keep him in line.” Mrs. Bartleby’s eyes widened, looking at Lex and then Driggs. “You have a—” she sputtered. “He’s your—” Ferbus went white. “They didn’t know?” “Oops!” said Uncle Mort in a theatrical voice, getting up from the table. “Almost forgot the biscuits!” “Let me help you with those,” Lex said through clenched teeth, following him to the counter. A series of pained hugs and greetings had ensued when her parents arrived—but the rest of the guests showed up so soon thereafter that Lex hadn’t gotten a chance to talk to them, much to her relief. Still, she hadn’t stopped seething. “What were you thinking?” Uncle Mort gave her a reproachful look. “I was thinking that your parents were probably going to feel more lonely and depressed this Thanksgiving than they’ve ever felt in their lives, and that maybe we could help alleviate some of that by hosting a dinner featuring the one and only daughter they have left.” “A dinner of horrors? You know my track record with family gatherings!” He ignored her. “Here we are!” he said, turning back to the table with a giant platter. “Biscuits aplenty!” Lex grunted and took her seat. “I’m not sure how much longer I can do this,” she whispered to Driggs. “Me neither,” he replied. “I think my hand is broken in three places.” “Sorry.” “And your dad seems to be shooting me some sort of a death stare.” Lex glanced at her father. “That’s bad.” “Think he brought the shotgun?” “It’s entirely possible.” “All I’m saying,” Ferbus went on, trying to redeem himself and failing, “is that we all look out for one another here.” Mr. Bartleby looked at him. Ferbus began to sweat. “Because, you know. We all need somebody. Uh, to lean on.” “Stop talking,” Bang signed. Elysia gave Lex’s parents a sympathetic grin. “I think what my idiot partner is trying to say—through the magic of corny song lyrics, for some reason—is that you don’t need to worry about Lex. She’s like a sister to me.” She realized her poor choice of words as a pained look came to Mrs. Bartleby’s face. “Or an especially close cousin.” She shut her mouth and stared at her potatoes. “Frig.” Lex was now crushing Driggs’s hand into a fine paste. Other than the folding chairs creaking and Pip obliviously scraping the last bits of food off his plate, the table was silent. “Good beans!” Pip threw in.

Hallelujah! For our Lord God Almighty reigns. Let us rejoice and be glad and give him glory! For the wedding of the Lamb has come, and his bride has made herself ready” (Revelation 19:6–7). As you pull up a chair to the banquet table, take a look at what’s on the menu from Isaiah 25:6–8: “On this mountain the Lord Almighty will prepare a feast of rich food for all peoples, a banquet of aged wine—the best of meats and the finest of wines. On this mountain he will destroy the shroud that enfolds all peoples, the sheet that covers all nations; he will swallow up death forever. The Sovereign Lord will wipe away the tears from all faces; he will remove the disgrace of his people from all the earth. The Lord has spoken.” There’s no mistaking. This is a real banquet. And a specific one too. They won’t be serving bologna or Spam. It won’t be USDA-approved meat; it will be “the best of meats.” And the beverage selection will not be Kool-Aid or cheap wine, but “aged wine…the finest of wines.

So how did it go at the Bone City?” Isabelle asked, flipping her menu open. “Did you find out what’s in Clary’s head?” “We got a name,” said Jace. “Magnus—” “Shut up,” Alec hissed, thwacking Jace with his closed menu. Jace looked injured. “Jesus.” He rubbed his arm. “What’s your problem?” “This place is full of Downworlders. You know that. I think you should try to keep the details of our investigation secret.” “Investigation?” Isabelle laughed. “Now we’re detectives? Maybe we should all have code names.” “Good idea,” said Jace. “I shall be Hotschaft Von Hugenstein.

Just fry the d**n bird,' gave me license to play. Michael Garrett, my sous chef at the time, and I turned chicken skin into cracklings and folded it into our deviled eggs. Our chicken and waffles came with a side of Chicken Liver Butter. We made Wild Wild Wings and our signature Bird Funk. At brunch we serve chicken liver omelets. Occasionally, we offer a dish called Just Fry the D**n Bird. Brioche and chicken liver, chicken gravy, every piece of the bird cooked in schmaltz. What I could do with chicken became the anchor of Red Rooster. The bird is our heartbeat, and it grounds our menu. We make use of every part of it. A ladle of chicken stock goes into just about everything.

Ichiddo Minneapolis is Japanese noodle restaurant in Minneapolis. We have our special menu like donburi, fried rice, stir fried ramen, fresh appetizers, beverage and Ramen in Minneapolis.

Serendipitously, on the very night of my meeting with Ben, I had scheduled a dinner with Mark Epstein. In the taxi on my way downtown I called Bianca and told her how it’d gone. “He’s right,” she said. Which came as no surprise; Ben had basically affirmed her thesis. “This is good. Now you know what you need to do.” Mark and I met to eat at a fussy Japanese restaurant called Brushstroke, where they only served a tasting menu and the waiters took themselves very, very seriously. Once we’d placed our orders, I told Mark what had just gone down in Ben’s office. He responded with a catchy little suggestion: “Hide the Zen.” “People will take advantage of you if they’re reading you as too Zen,” he said. “There’s a certain kind of aggression in organizational behavior that doesn’t value that—that will see it as weak. If you present yourself too much like that, people won’t take you seriously. So I think it important to hide the Zen, and let them think that you’re really someone they have to contend with.” But I was attached to my rep as a Zen guy. “I don’t want to be an asshole at the office.” “No,” he said. “That’s the tricky thing about what he’s saying to you. I’m sure there’s a way of doing it where you don’t have to be an asshole.

It's just the two of us. She shows me more secret passageways through the woods until the trees clear to reveal a large, moonlit meadow. We stop at the edge. Emma's looking at me expectantly, and at first I'm not sure what I'm supposed to see. I see tall, unkempt grass surrounded by trees. Then, like my eyes are playing tricks on me, fluorescent green lights flash on and off in the field, some of them rising up like bubbles in a pot of boiling water, some shooting across and lighting up the ground below them. "Whoa." "Pretty, right?" Emma says, turning her neck slowly from me to the meadow. "I almost never see fireflies." "I did some research, and they're not even supposed to exist west of Kansas. I have no idea why there's so many of them here." We walk through the field together, and in the blinking green lights I can see Emma's hand inches from my own, I see the curves and dips of her face in profile and I wonder how it is that I can find the space between things beautiful. Emma stops for a second and reaches into the waist-high grass, her hand disappearing in the dark. She pulls it back out to reveal a berry I have never seen before, not in the smorgasbord of rainbow-colored fruit at American grocery stores and definitely not anywhere in Mexico. It is the size of a child's fist, and the skin is prickly, like a lychee's. "When I was a kid, if I was mad at my mom, I'd hide out here for the day, picking out berries," Emma says. "I had no way of knowing if they were poisonous, but I'd feast on them anyway." She digs her thumb into the skin to reveal a pulpy white interior. She takes a bite out of it and then hands it to me. It's sweet and tangy and would be great in a vinaigrette, as a sauce, maybe along with some roasted duck. "I don't even think anyone else knows about these, because I've never seen them anywhere else. I'm sure she'd put it on her menu if she found out about them, but I like keeping this one thing to myself." We grab them by the handful, take them with us down the hill toward the lake. Sitting on the shore, gentle waves lapping at our ankles, we peel the berries one by one. A day or two ago, I thought of Emma as pretty. Tonight, her profile outlined by a full moon, she looks beautiful to me. I wish I could drive the thought away, but there it is anyway. The water---or something else about these nights---really does feel like it can cure hopelessness.

Have you ever selected a cheaper dish from a menu than the one you really wanted, only to regret your choice when it arrived? Always go with your first choice if you can afford it. It is better than a life filled with regrets. There are many more ordinary hours in life than extraordinary ones. We wait in line at the supermarket. We spend hours commuting to work. We water our plants and feed our pets. Happiness means finding a moment of joy in those ordinary hours. When you concentrate, even a phone book can be interesting. If you are bored, maybe you are not concentrating. Wherever you go, cultivate a sense of ownership. If you see litter in a church, library, or park, pick it up. As you take ownership, your life will have more purpose, and people will notice your good example.

Hanging up is a terrific way to keep a variety of items around the house. Using a self-adhesive pad, hanging over a door hook, or attaching to a shelf – you don't always need to drill a hole – is usually all it takes to install a hook. You receive a convenient way to store items that takes up no room on the floor, in drawers, or in cabinets – your items are actually suspended in mid-air, ready to use. That's why clever folks incorporate hooks into their storage strategy. Hooks are often underestimated, but once you examine our assortment of over the door storage organizers, you'll find that they can be easy, stylish, efficient, and even amusing ways to store items. The following are the top three most popular hook: Door Hooks Hanger Over the door Hooks Clothes Storage bag Over the door storage Organizer Coat hooks over the door Hooks are useful for keeping your home tidy and structured, but they may also be used as ornamental elements. Whether you're searching for Door hooks to hang your towels or coat hooks for the hallway, our extensive collection has a broad array of esthetically pleasing hooks in a range of styles. Coat hooks over the door take the following in your home. We have a large selection of gorgeous hook racks in addition to our single wall hooks and coat hooks. Hook racks are ideal for keeping things organised and for families. If you're looking for clothes storage bag for the corridors, hook racks for the bathroom, or even hook racks for the kitchen, you'll find plenty of alternatives here. Which hooks and Coat hooks over the door are the most popular? Hooks and hook racks of various forms and styles can be found in our large selection of storage solutions and organisers. Popular brands like Menu, GUBI, and Muuto offer Door hooks hanger. Contact Us: Unjumbly - Over the door storage organizer Address: 172 Center Street, Suite 202 PO Box 2869 New Jackson, WY 83001 Call Us: +447864166059 Email: info@unjumbly.com

Well, our Surf and Turf Burger is real good." I pointed to it on the menu. "It's a ground sirloin burger stuffed with seasoned blue crabmeat served on grilled ciabatta bread, or you can get them as sliders. Some people prefer the smaller burgers, easier to manage." "Sliders sound great!" He handed me the menu after I scribbled it down on Betsy's pad. "You want fries, onion rings, or french-fried pickles?

2020 Quarantine Killings And they ask, 'How do black boys write about their city? How do we know street if we don't know uncracked sidewalk?' They ask, 'How do these Black boys know anything about their city? How the buildings are sitting on corners where brothers' bodies are still learning how to rot?' There are small crosses placed in the grass where families cannot afford to bury their loved ones, reminds my brothers and I that we are early graves before we are anything else. We call those corners playgrounds. We call those corners the killing fields. We call our bodies bullets, even if we were never aimed in the right direction. We call the remnants of our mothers' family the disaspora tree. We make a catalog of prayers out of broken hands. We pray for our family tree to make its way back home to this soil. We use our hands to dig the graves we cannot afford. We are farmers of broken Black bodies. We have never know city, never known comfort, never know safe street in any city. We use our feet to walk streets paved by sunlight and ask our shadows if they meant to choose this skin. We make a catalyst of bodies our dinner menu and we eat with our eyes closed. We are fed lies so easily it tastes like medicine. Always conflicted between being Black and being people. I wish God could've given us a choice. For years, we have been told that there is something we need to scrub off this body, as if this dirt could go away. Working in the field make you realize how easily Black can cook in the sun, how easily we turn on each other for a little slice of the pie. We don't know this city, how it was built with our grandmothers' arthritic hands. How we couldn't have gotten a house or a bed when it was first built, when it was first settled, when it was first taken from the Indians, when our gods believed in the same beginning. We don't know home. We know how generations of our people could use these legs, could run miles on into the night, our faces bedazzled with the remnants of the stars. We will forever search for our forefathers' footsteps. We don't know home. We know run. We know this land has never been ours. We know how to fold ourselves into nothing. We know our sweat and tears tenderized this soil. Somehow we make fertilizer for the soil. We know how to make these hands be useful. We are the farmers of every revolution. No country was built without the piling up of dead bodies. This country just happens to be where our dead were dragged and hung up. America, the land of the free and home of the brave. We fought and died for that slogan, right beside our white brothers. And doesn't that make us worth something? Tonight, a riot is the language of the unheard. Playon Patrick

He orders an expensive bottle of Rioja and we begin our tapas extravaganza with plates of dates wrapped in bacon, langoustines in garlic and butter, chorizo in a tomatoey sauce, and a miniature Spanish tortilla (potato, egg, and onion). Our medium-rare steaks are set before us along with a basket of thinly sliced, golden crisped fries. I'm happy to see that Frank enjoys food- with no mention of any weird hang-ups or allergies. "I was hoping they'd have sweetbreads on the menu," Frank says. "You like sweetbreads?" I ask, my heart expanding at the mention of calf thymus. "I'm an organ man," Frank says, taking a sip of wine. "I know a place where they make great sautéed sweetbreads," I say. "You?" he asks, a look of pleased astonishment spreading across his face. "Love 'em," I say. This mutual infatuation with organs bodes well. Cutting into the steaks with sharp knives, we put morsels in our mouths, close our eyes as if we've died and gone to heaven, chew, and groan, the salty, bloody juices trickling down the backs of our throats.

Maybe we're all obsessed with taking selfies not because we're all narcissists, but because after a while, living one's life solely from behind the eyeballs can become a bit terrifying. It's the same reason we stare at ourselves in the mirror: to make sure we're still there, the character of our life movie.

Rather than selecting our emotions on a whim off a menu of ways to feel, God gave us emotions that are actually designed not to change unless what we love changes or what is happening to the thing we love changes.

She chats about frying up pork chops and sunny-side up eggs over white rice with brown gravy. "Sounds bloody delicious. That would make a great menu special for today." Callum says as he stands at the far end of the meal table to crack endless eggs into a giant metal bowl. When he's done, I'll scramble them in a huge wok along with some bacon, peas, carrots, and white rice to make our signature fried rice.