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.

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.

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.

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.

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.

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

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.

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

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.

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.

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

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.

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.

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.

There was a food counter at the rear of the drugstore and Nancy made her way to it. Perching on a high-backed stool, she read the menu over and over. Nothing appealed to her. When the counterman asked her what she wanted, Nancy said frankly she did not know—she was not very hungry. “Then I recommend our split-pea soup,” he told her. “It’s homemade and out of this world.” Nancy smiled at him. “I’ll take your advice and try it.” The hot soup was delicious. By the time she had finished it, Nancy’s spirits had risen considerably. “And how about some custard pie?” the counter-man inquired. “It’s just like Mother used to make.” “All right,” Nancy answered, smiling at the solicitous young man. The pie was ice cold and proved to be delicious.

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?

I get it, he's hot. He probably gives you the best sex of your life. But if it doesn't fill you with tinglies to be around him every second you're around him—if he doesn't make you happy—then what the hell are you doing? You only live once," I said, because if I'd learned anything about living in a time-travelling apartment, no matter how much time you get, it's still never enough. And I wanted to start living my life like I was enjoying every moment that I had it. "And if you do it right," I said, remembering the way my aunt laughed as we sprinted to catch our connecting flights across the airport, how she flung her arms wide at the top of Arthur's Seat and the Parthenon and Santorini and every hill with a beautiful view she came across, as if she wanted to embrace the sky; the way she took her time to decide what she wanted on a menu; the way she asked everyone she met for their stories, absorbed their fairy tales, and chased the moon. "If you do it right," I repeated, "once is all you need.

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.

Daniel’s early life demonstrates that there is more to being young than making mistakes. No characteristic wins the hearts of adults more quickly than wisdom in the words and actions of a young person. Daniel and his friends had been taken from their homes in Judah and exiled. Their futures were in doubt, but they all had personal traits that qualified them for jobs as servants in the king’s palace. They took advantage of the opportunity without letting the opportunity take advantage of them. • Our first hint of Daniel’s greatness comes in his quiet refusal to give up his convictions. He had applied God’s will to his own life, and he resisted changing the good habits he had formed. Both his physical and spiritual diets were an important part of his relationship with God. He ate carefully and lived prayerfully. One of the benefits of being in training for royal service was eating food from the king’s table. Daniel tactfully chose a simpler menu that wouldn’t compromise his observance of God’s law. • While Daniel carefully limited his food options, he generously indulged in prayer. He was able to communicate with God because he made it a habit. He put into practice his convictions, even when that meant being thrown into a den of hungry lions. His life proved he made the right choice. • Do you hold so strongly to your faith in God that no matter what happens you will do what God says? Such conviction keeps you a step ahead of temptation; such conviction gives you wisdom and stability in changing circumstances. Prayerfully live out your convictions in everyday life and trust God for the results.

So what's on the menu?" "We soak prunes in whisky and tea, dip them in honey, and stuff them with walnuts. These are mixed with sausage for the stuffing. I usually soak the prunes for several days, but we'll make do." "My God. That sounds fabulous." Elliott nodded, but said nothing. He was staring at her intently. "And..." "And..." What was he waiting for? He started to fiddle with the pencil. Finally she realized he was waiting for her input! He had no idea how to banter back-and-forth or to brainstorm creatively. She broke the awkward silence. "Elliott, are you waiting for my suggestions for dinner?" "Aye. I'm waiting." "I think... we should go with the honey." "I use heather honey in North Berwick. But I'm sure the honey here will be fine." "My favorite is from the Akins Apiary. They have delicious apple honey. It's rare, but I'll see if they have some in the pantry." "Excellent. What... what else do you like about the honey?" Sophia tried not to laugh out loud at Elliott's stilted and awkward attempt at conversation. The give-and-take was clearly not a natural process for him. "Let's use the honey in all our dishes. How about roasted vegetables in a balsamic-honey dressing? With thyme? I think rutabaga and turnips would be a nice side for the turkey." He scratched something on his tablet. "Keep going." "And how about a bitter green salad? Maybe arugula and dandelion greens with a honey vinaigrette That will cut the richness of the bird." Elliott nodded. "I like both of those ideas. This meal will showcase the best of both of us... a traditional Scottish roast bird and various preparations for the vegetables and greens.

We wandered the entire length of the street market, stopping to buy the provisions I needed for the lunch dish I wanted to prepare to initiate l'Inglese into the real art of Sicilian cuisine. I took l'Inglese around the best stalls, teaching him how to choose produce, livestock, game, fish, and meat of the highest quality for his dishes. Together we circled among the vegetable sellers, who were praising their heaps of artichokes, zucchini still bearing their yellow flowers, spikes of asparagus, purple-tinged cauliflowers, oyster mushrooms, and vine tomatoes with their customary cries: "Carciofi fresci." "Funghi belli." "Tutto economico." I squeezed and pinched, sniffed, and weighed things in my hands, and having agreed on the goods I would then barter on the price. The stallholders were used to me, but they had never known me to be accompanied by a man. Wild strawberries, cherries, oranges and lemons, quinces and melons were all subject to my scrutiny. The olive sellers, standing behind their huge basins containing all varieties of olives in brine, oil, or vinegar, called out to me: "Hey, Rosa, who's your friend?" We made our way to the meat vendors, where rabbits fresh from the fields, huge sides of beef, whole pigs and sheep were hung up on hooks, and offal and tripe were spread out on marble slabs. I selected some chicken livers, which were wrapped in paper and handed to l'Inglese to carry. I had never had a man to carry my shopping before; it made me feel special. We passed the stalls where whole tuna fish, sardines and oysters, whitebait and octopus were spread out, reflecting the abundant sea surrounding our island. Fish was not on the menu today, but nevertheless I wanted to show l'Inglese where to find the finest tuna, the freshest shrimps, and the most succulent swordfish in the whole market.

While I struggled with the menu, a handsome middle-aged guy from a nearby table came over to help. "You like sashimi? Cooked fish? Sushi?" he asked. His English was excellent. He was originally from Okinawa, he said, and a member of Rotary International. I know nothing about the Rotarians except that it's a service organization; helping befuddled foreigners order food in bars must fall within its definition of charitable service. Our service-oriented neighbor helped us order pressed sweetfish sushi, kisu fish tempura, and butter-sauteed scallops. Dredging up a vague Oishinbo memory, I also ordered broiled sweetfish, a seasonal delicacy said to taste vaguely of melon. While we started in on our sushi, our waitress- the kind of harried diner waitress who would call customers "hon" in an American restaurant- delivered a huge, beautiful steamed flounder with soy sauce, mirin, and chunks of creamy tofu. "From that guy," she said, indicating the Rotarian samaritan. We retaliated with a large bottle of beer for him and his friend (the friend came over to thank us, with much bowing). What would happen at your neighborhood bar if a couple of confused foreigners came in with a child and didn't even know how to order a drink? Would someone send them a free fish? I should add that it's not exactly common to bring children to an izakaya, but it's not frowned upon, either; also, not every izakaya is equally welcoming. Some, I have heard, are more clubby and are skeptical of nonregulars, whatever their nationality. But I didn't encounter any places like that. Oh, how was the food? So much of the seafood we eat in the U.S., even in Seattle, is previously frozen, slightly past its prime, or both. All of the seafood at our local izakaya was jump-up-and-bite-you fresh. This was most obvious in the flounder and the scallops. A mild fish, steamed, lightly seasoned, and served with tofu does not sound like a recipe for memorable eating, but it was. The butter-sauteed scallops, meanwhile, would have been at home at a New England seaside shack. They were served with a lettuce and tomato salad and a dollop of mayo. The shellfish were cooked and seasoned perfectly. I've never had a better scallop.

The grilled calamari and spinach antipasto has been a mainstay since we opened, so paying a premium to keep it on the menu is a no-brainer, providing the quality is sufficiently high. I get one of the line guys to pull the lunch menus and type a new one that I dictate while pulling stuff from the walk-in and freezer. Today, our prix fixe menu will feature cucina poverta: polpettone alla napoletana, an Italian meat loaf; pappa al pomodoro; a ragout with sausages and peppers; and braciole (providing Rob, the meat guy, comes through in time). When the meat still has not shown up by ten I'm on the phone yelling at some hapless office person, although it's just about hopeless, because, unless the meat shows up in the next five minutes, there will not be enough time to make the braciole. To cover for the fact that we were only able to buy fifteen pounds of calamari from Dean and Deluca (at an exorbitant price), Tony and I devise an additional antipasto, a ricotta and Pecorino torta flavored with hot pepper and prosciutto.

As the first entrees go out, there's a collective holding of breath in the kitchen. It isn't that the food we are serving is bad. I would have taken Tony's suggestion and induced a power failure long before I served food that was seriously compromised. The issue isn't the quality, but the fact that we are serving different food. Grappa's signature dishes feature simple food, perfectly grilled meats, poultry, and fish, straightforward braises, and earthy flavors- a branzino delicately grilled on the bone and adorned by little besides constrained by the small amount of meat and fish available, our menu is more reminiscent of Nonna's kitchen than what our well-heeled regulars are used to.

Close your eyes, Sophia. Look at the table in your mind. What does it look like? What's on the menu? Taste it. Tell me." She closed her eyes. Enveloped by all that was Elliott. She tried to concentrate and ignore those rough fingers on her cheek. "Shrimp wrapped in Thai basil and prosciutto, crisped on the grill, drizzled with olive oil and fresh lime juice. It's Emilia's favorite." "Mmm. Keep going. Don't stop." His lips were almost touching her forehead. His breath on her skin. "Grilled filet mignon with my peppercorn sauce. White, red, pink peppercorns. The girls get them for me when they travel. That's our special dinner. Our decadent meal." "More." His lips grazed her ear. Sophia's eyes were tightly shut, but she had to suppress a shudder. "Vegetable salad on baby greens from my garden. Yellow peppers, green zucchini, purple eggplant, lightly grilled. With a sherry vinaigrette and fresh herbs. All the colors of the rainbow." "Lovely. Keep going." She could no longer hear the buzz of crickets or throaty calls of the frogs. Just Elliott's breathing. Steady. Intense. "Wine, lots of wine," she said huskily. She felt his chuckle against her cheek. "Well, this is my fantasy, right? It must have wine." "Of course it does. Keep going." "Home-made gelato. Lemon. With lemon zest and lemon basil and lemon verbena. And crunchy toasted macadamia nuts on top.

To make an emotional connection with any customer, it follows that you should segment the market in a way that is needs-based, and connect with prospects at the moments when those needs are greatest. The best way to address fast food customers would be on the basis of needs-based usage occasions: “the don’t-have-to-think-about-it quick bite when on the go,” “socializing with friends and family” or “craving a particular menu item.” Those were the segments that helped shape our strategies, not the usual demographic segments broken down by age and income. Age and income cannot help you fully anticipate and satisfy emotional needs. Needs-states can. (See Chapter Four to learn how to identify customer needs-states.)

tip. I always try to catch a moment when I just stand back and quietly watch my family and friends enjoying themselves and each other. Let that moment wash over you so you can store it up for the times when life gets stressful. Those moments are like precious treasures we can pause to look at again and again. You might even keep a hospitality journal—a book to record the memories of your time together. Or, like we have, a guest book by the front door for our friends to sign so we remember our time together. Entries can be short and sweet, just enough to jog your memory: ice cream sandwiches on the patio with family and friends, game night with the grandparents, pizza party with the neighbors. You might write down what was on the menu, who attended, any details that you cherished—twinkly lights on the porch, the smell of homemade brownies baking, or jokes you laughed at, stories you shared. There

Renzo from Roddino leaves us on the doorstep of Osteria da Gemma, a Langhe culinary landmark in a village scarcely large enough to fill the restaurant. Before we can shake off the wet and the cold, before we can see a menu or catch our breath, the waiter comes by and drops a cutting board full of salumi between us. Prego. Then another plate comes out- carne cruda, a soft mound of hand-chopped veal dressed with nothing but olive oil and a bit of lemon, a classic warm-up to a Piedmont meal. The plates continue, and it soon becomes very clear that we have no say in the matter. Insalata russa, a tricolore of toothsome green peas, orange carrots, and ivory potatoes, bound in a cloak of mayonnaise and crumbled egg yolk. Vitello tonnato, Piedmont's famous take on surf and turf: thin slices of roast beef with a thick emulsion of mayo and tuna. Each bite brings us slowly out of the mist of emotion and into the din of the dining room.

when you’re in a restaurant with a date, for heaven’s sake don’t mention the price of the selections. Yes, they’re printed clearly on the menu. Yes, this might be an opportunity to impress your date with the caliber of the restaurant. But if you rub it in, you’ll be likely to shift your relationship from the social to the market norm.

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.

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.

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?

The New York Times ran a story recently about Gregg Rapp, a restaurant consultant, who gets paid to work out the pricing for menus. He knows, for instance, how lamb sold this year as opposed to last year; whether lamb did better paired with squash or with risotto; and whether orders decreased when the price of the main course was hiked from $39 to $41. One thing Rapp has learned is that high-priced entrées on the menu boost revenue for the restaurant—even if no one buys them. Why? Because even though people generally won't buy the most expensive dish on the menu, they will order the second most expensive dish. Thus, by creating an expensive dish, a restaurateur can lure customers into ordering the second most expensive choice (which can be cleverly engineered to deliver a higher profit margin).1

Black Bean Burgers My husband and I have been married for many years, and I’d say as marriages go, ours is pretty darn good. We have four kids, work pretty hard, and spend a lot of time together, which is just fine with us since we really like each other and all that. Now, I will confess that there has been one steady source of marital conflict through the years, and that is the fact that I gosh darn love a good meatless burger. I can’t really explain it. It must be a throwback to my vegetarian days. I don’t know…I just love them. I’ll never, ever forget the time, very early in our marriage, that Ladd and I went out to eat and I ordered--gasp--a veggie burger from the menu. The look on his face--it is etched in my memory. From where he stood, he didn’t even know burgers without meat existed. In his experience, a burger was meat, much like rain was water. It sent shockwaves through his being, and rattled the very foundation of our marriage. Over the years, I’ve tried to help my beloved cattle rancher husband understand my position: that my love of meatless burgers has no hidden meaning. It doesn’t mean I don’t also love big, beefy burgers. It doesn’t mean I’m going to start making the family drink shots of wheatgrass juice every morning. I just like the taste of weird, mushy concoctions meant to resemble hamburger patties. Call me wacky! I love you, Ladd. But I also love meatless burgers. And I know in my heart that those two things can coexist.

I began the day I was to dine at casa di Palone in the Vaticano kitchen, helping Antonio prepare the pope's meals. For noonday, we made barley soup, apples, and a little cheese and bread. For the evening meal, we prepared the same soup with bits of roasted capons, and I made a zabaglione egg dish with a little malmsey wine. I suspected the pope would not touch the custardy dessert, but I felt compelled to take a chance. The worst that might happen was that he would order me to go back to his regular menu. And at best, perhaps he would recognize the joy of food God gifted to us. Once we had finished the general preparations, Antonio helped me bake a crostata to take to the Palone house that evening. He set to work making the pastry as I cleaned the visciola cherries- fresh from the market- and coated them with sugar, cinnamon, and Neapolitan mostaccioli crumbs. I nestled the biscotti among several layers of dough that Antonio had pressed into thin sheets to line the pan. Atop the cherries, I laid another sheet of pastry cut into a rose petal pattern. Antonio brushed it with egg whites and rosewater, sugared it, and set the pie into the oven to bake. Francesco joined us just as I placed the finished crostata on the counter to cool. The cherries bubbled red through the cracks of the rose petals and the scalco gave a low whistle. "Madonna!" Antonio and I stared at him, shocked at the use of the word as a curse. Francesco laughed. "That pie is so beautiful I think even our Lord might swear." He clapped me on the shoulder. "It is good to see you cooking something besides barley soup, Gio. It's been too long since this kitchen has seen such a beautiful dessert." The fragrance was magnificent. I hoped the famiglia Palone would find the pie tasted as good as it looked.

Our tapas look exquisite: little squares of spiced honey-cake decorated with goat's cheese and roast pears, chicken livers on port on slices of potato with onion marmalade, rolled up radicchio with honey and haddock. Ben has been to buy some boxes from the patisserie to stow our treasures. The exotic menu is made up of taramasalata, roulade of tuna and capers, salad of peppers sautéed in garlic, and aubergine caviar. It isn't very exotic for an inhabitant of the Balkans but it probably would be for someone from Vietnam or Brittany. The giant salad really is a giant: there's a whole meal in it, from the first course to the dessert and all that with no rice and no tinned sweet corn. Slivers, slivers of all sorts of different things- vegetables, cheese, fruit- all blended without crushing each other, side by side without working against each other.

We stayed for hours as we asked for endless refills of bad coffee or ordered odd dishes off the menu. I wish I'd had a stenographer who followed me so I had transcripts of these quotidian moments that as a whole were more life-changing than losing your virginity or having your heart broken. Freud said, in his correspondence with Josef Breuer, that "creativity was most powerfully released in heated male colloquy." The foundation of our friendship was a heated colloquy that became absorbed into our art and poetry. When I made art alone, it was a fantasy, but shared with Erin and Helen, art became a mission.

Our summer missionaries did not stay to see this though we hoped they might yearn for it somehow. Stay for the party. The fleeting volunteer sometimes catches a course- sweet and sour - but no one savours the whole menu like me. 'Everyone brings out the choice wine first and then the cheaper wine after the guests have had too much to drink,' said the master of tbe banquet when he called the bridegroom aside, 'but you have saved the best til now.

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But one person had stayed quiet ever since Alisha’s wedding, the person whose blessing she wanted most, and he was sitting across from her, leaning back in his chair like he wanted to put some distance between himself and the platter of tempeh barbecue sliders. “Vegetarian barbecue?” Pops made it sound like blasphemy. She grinned. Silence was damning, but pushback she could handle. “Yep. I want to make sure there’s something for everyone here. And expanding our options makes sense from a business standpoint. If we’re getting more out-of-town customers, we need to offer dishes to suit a variety of dietary needs and preferences.” She nudged the plate toward him. “C’mon, I bet you’ll love it.” He picked up a slider and took a bite, then went back for another with a murmur of appreciation. “That’s actually tasty,” he admitted. “But why’d you go and make new buns? We’ve already got rolls on the menu.” “Yeah, but these are gluten-free.” “Quit lying.” He twisted the roll around, scrutinizing it like he was trying to ascertain its chemical makeup, then took another bite and chewed, brow creased in thought. “Vegetarian options I guess I can get used to, even though we used to have a pig on the sign,” he said, and chuckled.

Are you gluten-free?” “No.” “Great. That means our entire menu is open to you.” “Can’t wait.” He chose to ignore the sarcasm. “You look like a vanilla person.” Okay, maybe he hadn’t ignored it. Her lifted eyebrow said she’d caught the shot. “Is that the best this shop can offer?

Nerida Seafood Bar and Restaurant located in Ensenada, Mexico brings the best of Ensenada's fresh Seafood mixed with a great family friendly ambience. Famous for the best oyster shots in town, Nerida has set a precedence for an amazing experience. Since it's opening, Nerida Seafood Bar has become a local favorite as well as a popular destination for the many thousands of visitors to Ensenada. Our menu is uniquely tailored, offering you a boatload of fresh fish selections to choose from, your preferred seasoning and a choice between having it all tucked within a taco, sandwich, salad, or on a plate.

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?

For the ultimate in sweet treat indulgence, look no further than Milkshake Madness. Our mouth-watering range of milkshakes are packed with flavours such as Oreo, Salted Caramel Pretz, Terry's Chocolate Orange and Creamy smarties - to name a few. The menu also includes food treats such as waffle sticks, corn dogs and doughnuts, as well as a kids party selection. With such a selection at great prices, you are spoilt for choice.

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.

These rice balls represent the responsibilities we have for the future." "The responsibilities we have for the future?!" "Let's start off with the stewed hard clams. In the past, they could be found anywhere. But nowadays, most of the hard clams are being imported because they can no longer be caught due to land reclamation and pollution. Hard clams from the sea nearby have now become a rarity. Stewed hard clams are an important cultural asset that has been passed down to us since the Edo Period. But at this rate, the hard clams will be lost, and the stewed hard clams will disappear from the menu of the future. The same with matsutake. The production of matsutake is going down every year because the mountains are not looked after with care. People hardly go to the mountains to take care of them because of the decrease in population in the mountainous regions, as well as the decrease of people who use wood as fuel. At this rate, domestic matsutake will also disappear from our tables. And then there's the katsuobushi. How many households have their own katsuobushi shaver these days? MSG and ready-made easy seasonings have become the mainstream of cooking. The most basic Japanese tradition of using katsuobushi and konbu to make dashi is starting to disappear. Even when you use katsuobushi, you use something that has already been shaved and packed." "He's right. Young people who have experienced shaving a katsuobushi are a minority nowadays." "In the old days, shaving the katsuobushi was the children's job." "The current Japanese culinary culture is one of the richest in the world. But at the same time, we are continuing to lose something we are not meant to lose. And that is not right . It is our responsibility to pass on the important cultural elements from our ancestors down to the future.

Yet another report: lobster prices had skyrocketed. A quick call to Ken to confirm: yup—demand had outpaced supply, and prices had gone through the roof. A call to the chef: Were we undercharging for the dish? Definitely, given what we were paying for the ingredient, but he couldn’t raise the price high enough to get costs in line without sticker-shocking our guests. So the path forward was clear: the dish, popular as it was, had to come off the menu, at least until lobster prices dropped.

Words we speak, are the menu to our emotions

She was exquisite—the physical embodiment of graceful sensuality. She deserved to be treated like royalty, but that wasn’t on the menu. Tonight was about proving to one another we could still indulge in our darker desires.

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

When we come to Christ, God not only forgives us, he also adopts us. Through a dramatic series of events, we go from condemned orphans with no hope to adopted children with no fear. Here is how it happens. You come before the judgment seat of God full of rebellion and mistakes. Because of his justice he cannot dismiss your sin, but because of his love he cannot dismiss you. So, in an act which stunned the heavens, he punished himself on the cross for your sins. God’s justice and love are equally honored. And you, God’s creation, are forgiven. But the story doesn’t end with God’s forgiveness. . . . It would be enough if God just cleansed your name, but he does more. He gives you his name. The Great House of God DAY 8 To him who does not work but believes on Him who justifies the ungodly, his faith is accounted for righteousness. ROMANS 4:5 NKJV God wants you to believe in him. “Whoever believes in him shall not perish but have eternal life” (John 3:16 NIV). The phrase “believes in him” doesn’t digest well in our day of self-sufficient spiritual food. “Believe in yourself ” is the common menu selection of our day. Try harder. Work longer. Dig deeper. Self-reliance is our goal. And tolerance is our virtue. “In him” smacks of exclusion. Don’t all paths lead to heaven? Islam, Hinduism, Buddhism, and humanism? Christ walks upriver on this topic. Salvation is found, not in self or in them, but in him. Paul assures salvation to the most unlikely folks:

We rolled up the pain, assigned it to a shelf, left it there, with a certain self-congratulatory sense of relief at our own good fortune as we looked the other way [...] and soon, we forgot we had ever felt any discomfort.

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?

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?

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?