Positive Juices Quotes

For the briefest moment, they came face to face. Their eyes locked. Then he broke the stare, swiveled, sank into a sitting position, chains clanking, with his knees up. She watched him speechlessly as he set a cooler bag between his boots, like he was settling down to a picnic or something. An image of the contents as hospital blood bags, complete with juice straws, flashed through her mind. Unfolding her legs, she made herself as comfortable as she could on the cold outer edge of the sill. An intangible and unnameable charge electrified the space between them, and at first, neither of them said anything. [...] Finally she heard him unzip the bag and watched him pull out a small cylinder. "I thought you might like some crappy ice cream," he said.

Know that...there's plenty of food and of course popcorn on the dining-room table. Just...help yourself. If that runs out just let me know. Don't panic. And there's coffee, both caff and decaf, and soft drinks and juice in the kitchen, and plenty of ice in the freezer so...let me know if you have any questions with that.' And lastly, since I have you all here in one place, I have something to share with you. Along the garden ways just now...I too heard the flowers speak. They told me that our family garden has all but turned to sand. I want you to know I've watered and nurtured this square of earth for nearly twenty years, and waited on my knees each spring for these gentle bulbs to rise, reborn. But want does not bring such breath to life. Only love does. The plain, old-fashioned kind. In our family garden my husband is of the genus Narcissus , which includes daffodils and jonquils and a host of other ornamental flowers. There is, in such a genus of man, a pervasive and well-known pattern of grandiosity and egocentrism that feeds off this very kind of evening, this type of glitzy generosity. People of this ilk are very exciting to be around. I have never met anyone with as many friends as my husband. He made two last night at Carvel. I'm not kidding. Where are you two? Hi. Hi, again. Welcome. My husband is a good man, isn't he? He is. But in keeping with his genus, he is also absurdly preoccupied with his own importance, and in staying loyal to this, he can be boastful and unkind and condescending and has an insatiable hunger to be seen as infallible. Underlying all of the constant campaigning needed to uphold this position is a profound vulnerability that lies at the very core of his psyche. Such is the narcissist who must mask his fears of inadequacy by ensuring that he is perceived to be a unique and brilliant stone. In his offspring he finds the grave limits he cannot admit in himself. And he will stop at nothing to make certain that his child continually tries to correct these flaws. In actuality, the child may be exceedingly intelligent, but has so fully developed feelings of ineptitude that he is incapable of believing in his own possibilities. The child's innate sense of self is in great jeopardy when this level of false labeling is accepted. In the end the narcissist must compensate for this core vulnerability he carries and as a result an overestimation of his own importance arises. So it feeds itself, cyclically. And, when in the course of life they realize that their views are not shared or thier expectations are not met, the most common reaction is to become enraged. The rage covers the fear associated with the vulnerable self, but it is nearly impossible for others to see this, and as a result, the very recognition they so crave is most often out of reach. It's been eighteen years that I've lived in service to this mindset. And it's been devastating for me to realize that my efforts to rise to these standards and demands and preposterous requests for perfection have ultimately done nothing but disappoint my husband. Put a person like this with four developing children and you're gonna need more than love poems and ice sculpture to stay afloat. Trust me. So. So, we're done here.

Kate Moss famously said that “nothing tastes as good as skinny feels.” So I thought I’d put together a little list of things she’s obviously never tried before that taste so much better than buying into an oppressive body ideal could ever feel: Pasta, pizza, mangoes, avocados, doughnuts, peanut butter, sushi, bacon, chocolate cake, lemon cake, any cake really, blueberries, garlic bread, smoked salmon, poached eggs, apples, roast dinners, cookie dough, sweet potatoes, whipped cream, freshly squeezed orange juice, watermelon, gelato, paella, oh and cheese. You’re welcome, Kate!

a green juice is not self-care if it’s meant to starve not nourish. —moderation

At the beginning of the semester, Ulla wanted to pose only for the 'new trends' - a flea that Meiter, her Easter egg painter had put in her ear; his engagement present to her had been a vocabulary which she tried out in conversations with me. She spoke of relationships, constellations, actions, perspectives, granular structures, processes of fusion, phenomena of erosion. She, whose daily fare consisted exclusively of bananas and tomato juice, spoke of proto-cells, color atoms which in their dynamic flat trajectories found their natural positions in their fields of forces, but did not stop there; no, they went on and on... This was the tone of the conversation with me during our rest periods or when we went out for an occasional cup of coffee in Ratinger-Strasse. Even when her engagement to the dynamic painter of Easter eggs had ceased to be, even when after a brief episode with a Lesbian she took up with one of Kuchen's students and returned to the objective world, she retained this vocabulary which so strained her little face that two sharp, rather fanatical creases formed on either side of her mouth.

Do you know what the foundation of mathematics is?" I ask. "The foundation of mathematics is numbers. If anyone asked me what makes me truly happy, I would say: numbers. Snow and ice and numbers. And do you know why?" He splits the claws with a nutcracker and pulls out the meat with curved tweezers. "Because the number system is like human life. First you have the natural numbers. The ones that are whole and positive. The numbers of a small child. But human consciousness expands. The child discovers a sense of longing, and do you know what the mathematical expression is for longing?" He adds cream and several drops of orange juice to the soup. "The negative numbers. The formalization of the feeling that you are missing something. And human consciousness expands and grows even more, and the child discovers the in between spaces. Between stones, between pieces of moss on the stones, between people. And between numbers. And do you know what that leads to? It leads to fractions. Whole numbers plus fractions produce rational numbers. And human consciousness doesn't stop there. It wants to go beyond reason. It adds an operation as absurd as the extraction of roots. And produces irrational numbers." He warms French bread in the oven and fills the pepper mill. "It's a form of madness.' Because the irrational numbers are infinite. They can't be written down. They force human consciousness out beyond the limits. And by adding irrational numbers to rational numbers, you get real numbers.

How are you enjoying Thorne Abbey?" Cal took a long sip of orange juice before replying. "It's great." I don't think it was possible for Cal to sound less enthusiastic, but either Lara didn't pick up on it, or she didn't care, because she sounded awfully perky as she said, "Well, I'm sure the two of you are welcoming the chance to spend some time together." Cal and I both stared at her. I tried to will her to stop talking, but apparently that power wasn't in my repertoire. Lara flashed us a conspiratorial grin. "Nothing makes me happier than seeing an arrangement that's a real love match." All the awkwardness that had vanished between me and Cal yesterday seemed to swoop back into the room with an audible whoosh. I dared a quick look in his direction, but Cal, as usual, was doing his whole Stoic Man thing. His expression didn't even waver. But then I noticed his hand tightening around his glass. "Cal and I aren't...we don't...there's not any, um, love," I finally said. "We're friends." Lara frowned, confused. "Oh. I'm sorry." She turned to Cal, eyebrows raised. "I just assumed that was the reason you turned down the position with the Council." Cal shook his head,and I think he was about to say something, but I beat him to it. "What position with the Council?" "It was nothing," he said. Lara gave a delicate snort before saying to me, "After his term at Hecate ended, Mr. Callahan was offered a position as the Council's chief bodyguard. Correct me if I'm wrong, but didn't you initially accept the assignment?" she asked Cal. It was the closest I'd ever seen Cal to angry. Of course, on him, that meant that his brow furrowed a little. "I did, but-" he started to say. "But then you heard Sophie was coming to Hecate, and you decided to stay," Lara finished, and her lips twisted in the triumphant smile I'd seen on Mrs. Casnoff's face dozens of times. I stood there, frozen in place, as she turned back to me and said, "Mr. Callahan gave up a chance to travel the world with the council so that he could be little more than a janitor on Graymalkin Island. For you.

Weight Loss Versus Health Gain: "Forget the idea of 'losing' anything. Let that happen organically. Instead, focus only on adding the healthy habit of juicing into your system. Think only about the healthy changes you are integrating into your body and not so much about taking anything away. Now, this is more empowering position in which you put yourself. You are in charge of the adding, but you have no control of the subtracting. Let the weight loss be a natural result of the changes that you make and think in terms of adding health into your system instead. Juicing is one such addition.

Now,” Samite continued, “after Essel has just spent time warning you about generalities and how they often don’t apply, I’m going to use some. Because some generalities are true often enough that we have to worry about them. So here’s one: men will physically fight for status. Women, generally, are more clever. The why of it doesn’t matter: learned, innate, cultural, who cares? You see the chest-bumping, the name-calling, performing for their fellows, what they’re really doing is getting the juices flowing. That interval isn’t always long, but it’s long enough for men to trigger the battle juice. That’s the terror or excitation that leads people to fight or run. It can be useful in small doses or debilitating in large ones. Any of you have brothers, or boys you’ve fought with?” Six of the ten raised their hands. “Have you ever had a fight with them—verbal or physical—and then they leave and come back a little later, and they’re completely done fighting and you’re just fully getting into it? They look like they’ve been ambushed, because they’ve come completely off the mountain already, and you’ve just gotten to the top?” “Think of it like lovemaking,” Essel said. She was a bawdy one. “Breathe in a man’s ear and tell him to take his trousers off, and he’s ready to go before you draw your next breath. A woman’s body takes longer.” Some of the girls giggled nervously. “Men can switch on very, very fast. They also switch off from that battle readiness very, very fast. Sure, they’ll be left trembling, sometimes puking from it, but it’s on and then it’s off. Women don’t do that. We peak slower. Now, maybe there are exceptions, maybe. But as fighters, we tend to think that everyone reacts the way we do, because our own experience is all we have. In this case, it’s not true for us. Men will be ready to fight, then finished, within heartbeats. This is good and bad. “A man, deeply surprised, will have only his first instinctive response be as controlled and crisp as it is when he trains. Then that torrent of emotion is on him. We spend thousands of hours training that first instinctive response, and further, we train to control the torrent of emotion so that it raises us to a heightened level of awareness without making us stupid.” “So the positive, for us Archers: surprise me, and my first reaction will be the same as my male counterpart’s. I can still, of course, get terrified, or locked into a loop of indecision. But if I’m not, my second, third, and tenth moves will also be controlled. My hands will not shake. I will be able to make precision movements that a man cannot. But I won’t have the heightened strength or sensations until perhaps a minute later—often too late. “Where a man needs to train to control that rush, we need to train to make it closer. If we have to climb a mountain more slowly to get to the same height to get all the positives, we need to start climbing sooner. That is, when I go into a situation that I know may be hazardous, I need to prepare myself. I need to start climbing. The men may joke to break the tension. Let them. I don’t join in. Maybe they think I’m humorless because I don’t. Fine. That’s a trade I’m willing to make.” Teia and the rest of the girls walked away from training that day somewhat dazed, definitely overwhelmed. What Teia realized was that the women were deeply appealing because they were honest and powerful. And those two things were wed inextricably together. They said, I am the best in the world at what I do, and I cannot do everything. Those two statements, held together, gave them the security to face any challenge. If her own strengths couldn’t surmount an obstacle, her team’s strengths could—and she was unembarrassed about asking for help where she needed it because she knew that what she brought to the team would be equally valuable in some other situation.

If we were going to determine what was broken in the radios, we needed a power source. With no electricity, this meant batteries. [...] we'd walk to the trading center and look for used cells that had been tossed in the waste bins. [...] First we'd test the battery to see if any juice was left in it. We'd attach two wires to the positive and negative ends and connect them to a torch bulb. The brighter the bulb, the stronger the battery. Next we'd flatten the Shake Shake carton and roll it into a tube, then stack the batteries inside, making sure the positives and negatives faced in the same direction. Then we'd run wires from each end of the stack to the positive and negative heads inside the radio, where the batteries normally go. Together, this stack of dead batteries usually contained enough juice to power a radio.

Ha!’ cackled the fiend, ‘I expect you’d like revenge on that husband of yours. Murder shouldn’t go unpunished, and no creature enjoys delivering chastisement as much as I. What about giving him a taste of his own medicine? If you’d be so kind as to lend me your body, I’ll set him dancing to my tune.’ The wife’s spectre grimaced and nodded, at which the wicked Likho stripped off the nightgown, then the dead woman’s pliant skin, peeling back the flaccid folds. These it left in a slack heap. It gobbled her flesh and sucked the bones clean. These it hid behind the stove, before inserting itself inside the empty, wrinkled carcass, taking the former position of the corpse. Its fat tongue swiped the last juices from around its lips. When the husband returned home, all was as it had been; there was not a speck of blood to be seen, although the strangest smell of rotten eggs lingered

PORK AND BEANS BREAD Preheat oven to 350 degrees F., rack in the middle position. 15-ounce can of pork and beans (I used Van Camp’s) 4 eggs, beaten (just whip them up in a glass with a fork) 1 cup vegetable oil (not canola, not olive—use vegetable oil) 1 teaspoon vanilla extract 2 cups white (granulated) sugar 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt 1 and ½ teaspoons ground cinnamon 1 cup chopped pecans or walnuts (measure after chopping—I used pecans) 3 cups all-purpose flour (pack it down in the cup when you measure it) Prepare your pans. Spray two 9-inch by 5-inch by 3-inch-deep loaf pans with Pam or another nonstick cooking spray.   Don’t drain the pork and beans. Pour them into a food processor or a blender, juice and all, and process them until they’re pureed smooth with no lumps.   Place the beaten eggs in a large mixing bowl. Stir in the pureed pork and beans and mix them in well.   Add the vegetable oil and the vanilla extract. Mix well.   Add the sugar and mix it in. Then mix in the baking soda, baking powder, salt and cinnamon. Stir until everything is incorporated.   Stir in the chopped nuts.   Add the flour in one-cup increments, stirring after each addition.   Spoon half of the batter into one loaf pan and the other half of the batter into the second loaf pan.   Bake at 350 degrees F. for 50 to 60 minutes. Test the bread with a long food pick inserted in the center. If it comes out sticky, the bread needs to bake a bit more. If it comes out dry, remove the pans from the oven and place them on a wire rack to cool for 20 minutes.   Run the sharp blade of a knife around inside of all four sides of the pan to loosen the bread, and then tip it out onto the wire rack.   Cool the bread completely, and then wrap it in plastic wrap. At this point the bread can be frozen in a freezer bag for up to 3 months.   Hannah and Lisa’s Note: If you don’t tell anyone the name of this bread, they probably won’t ever guess it’s made with pork and beans.

Thich Nhat Hanh was caring for a young girl, Thuy, when after playing they came in for something to drink. Thich Nhat Hanh offered them apple juice that had been shared from a neighbor. When he poured Thuy the juice it was toward the end and had a lot of pulp in it. She left it and went to play and came back very thirsty. He pointed to the glass of apple juice which was now clear as the pulp had settled to the bottom with time and stillness -- practicing sitting meditation, as he told the girl. And she understood! "She said, Now I understand why you practice sitting meditation -- you want to be clear." "I said, "Yes, you understand what sitting meditation means. If you know how to sit, how to put yourself in a stable physical position, if you know how to handle your in-breath and out-breath, then after some time you become peaceful and clear." "That is why we like to do sitting meditation every day. We imitate the glass of apple juice, or the apple juice imitates us!" Planting Seeds - (2011, p.17)

GRAHAM CRACKER CAKE Preheat oven to 350 degrees F., rack in the middle position. ½ cup salted butter, softened (1 stick, 4 ounces, ¼ pound) ¾ cup white (granulated) sugar 1 teaspoon vanilla extract 2 large eggs 2 teaspoons baking powder ¼ teaspoon salt 2 and ¼ cups graham cracker crumbs 1 cup whole milk 1 cup chopped nuts (measure after chopping—I used walnuts)   8 and ¾ ounce can crushed pineapple WITH juice ¼ cup white (granulated) sugar Hannah’s Note: You can either crush your own graham cracker crumbs by placing graham crackers in a bag and rolling the bag with a rolling pin, crushing them in the food processor by using the steel blade, or you can buy ready-made graham cracker crumbs at the store. Spray a 9-inch square baking pan with Pam or another nonstick cooking spray and sprinkle the inside with flour. Shake out excess flour. You may also use Pam spray for baking, which contains a coating of flour. Both will work well. In an electric mixer, cream the butter and the sugar, adding the sugar gradually with the mixer on MEDIUM speed. Add the vanilla extract and mix it in thoroughly. Beat in the eggs, one at a time, incorporating the first egg before you add the second. Add the baking powder and the salt, beating until they’re thoroughly mixed. Mix in half of the graham cracker crumbs with half of the milk. Beat well. Mix in the other half of the graham cracker crumbs with the remaining half of the milk. Remove the bowl from the mixer and fold in the chopped nuts by hand. Pour the Graham Cracker Cake batter into the prepared pan and smooth the top with a rubber spatula. Bake your cake at 350 degrees F. for 30 minutes. Take your cake out of the oven, turn off the oven, and place the cake on a wire rack to await its topping. In a saucepan on the stovetop, combine the contents of the can of crushed pineapple and juice with the white sugar. Cook the pineapple mixture over MEDIUM HIGH heat, stirring constantly until it boils. Turn the burner down to LOW and cook the pineapple mixture for an additional 10 minutes, stirring frequently. Pour the hot pineapple sauce over the hot cake. Cool in the pan. Serve the Graham Cracker Cake with sweetened whipped cream or vanilla ice cream.

DOLL FACE COOKIES Preheat oven to 375 degrees F., rack in the middle position. (THESE COOKIES HAVE NO EGGS) ½ cup melted butter (1 stick) 1 cup brown sugar, tightly packed ½ cup molasses*** 1 teaspoon baking soda ½ teaspoon salt ½ teaspoon cinnamon 1 teaspoon lemon juice ½ cup milk 2½ cups flour (no need to sift) 1 cup (approximately) golden raisins, regular raisins, or currants to decorate Melt butter in a large microwave bowl. When the butter has cooled to room temperature, stir in the brown sugar and molasses. Add the soda, salt, and cinnamon and mix it all up. Mix in the teaspoon of lemon juice. Add half the flour to your bowl and mix it up. Slowly pour in the milk, a little at a time, and mix as you go. Add the rest of the flour and stir until it’s thoroughly incorporated. Drop the dough by rounded teaspoon onto UNGREASED cookie sheets, 12 to a standard-size sheet. Put three raisins on top of each cookie, two for the eyes and one for the mouth. Bake for 10 to 12 minutes at 375 degrees F. Let the cookies cool on the sheet for 2 minutes and then transfer them to a wire rack to cool completely. Yield: 4 to 5 dozen, depending on cookie size. Immelda Giese,

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

Because the number system is like human life. (emphasis added) First you have natural numbers. The ones that are whole and positive. The numbers of a small child. But human consciousness expands. The child discovers a sense of long, and do you know what the mathematical expression is for longing?’ He adds cream and several drops of orange juice to the soup. ‘The negative numbers. The formalization of the feeling that you are missing something. And human consciousness expands and grows even more, and the child discovers the in between spaces. Between stones, between pieces of moss on the stones, between people. And between numbers. And do you know what that leads to? It leads to fractions. Whole numbers plus fractions prouce rational numbers. And human consciousness doesn’t stop there. It wants to go beyond reason. It adds an operation as absurd as the extraction of roots. And produces irrational numbers.’ He warms French bread in the over and fills the pepper mill. ‘It’s a form of madness. Because the irrational numbers are infinite. They can’t be written down. They force human consciousness out beyond the limits. And by adding irrational numbers to rational numbers, you get real numbers.’ I’ve stepped into the middle of the room to have more space. It’s rare that you have a chance to explain yourself to a fellow human being. Usually you have to fight for the floor. And this is important to me. ‘It doesn’t stop. It never stops. Because now, on the spot, we expand the real numbers with imaginary square roots of negative numbers. These are numbers we can’t picture, numbers that normal human consciousness cannot comprehend. And when we add the imaginary numbers to the real numbers, we have the complex number system. The first number system in which it’s possible to explain satisfactorily the crystal formation of ice. It’s like a vast, open landscape. The horizons. You head toward them, and they keep receding. That is Greenland, and that’s what I can’t be without! That’s why I don’t want to be locked up

The first signal of the change in her behavior was Prince Andrew’s stag night when the Princess of Wales and Sarah Ferguson dressed as policewomen in a vain attempt to gatecrash his party. Instead they drank champagne and orange juice at Annabel’s night club before returning to Buckingham Palace where they stopped Andrew’s car at the entrance as he returned home. Technically the impersonation of police officers is a criminal offence, a point not neglected by several censorious Members of Parliament. For a time this boisterous mood reigned supreme within the royal family. When the Duke and Duchess hosted a party at Windsor Castle as a thank you for everyone who had helped organize their wedding, it was Fergie who encouraged everyone to jump, fully clothed, into the swimming pool. There were numerous noisy dinner parties and a disco in the Waterloo Room at Windsor Castle at Christmas. Fergie even encouraged Diana to join her in an impromptu version of the can-can. This was but a rehearsal for their first public performance when the girls, accompanied by their husbands, flew to Klosters for a week-long skiing holiday. On the first day they lined up in front of the cameras for the traditional photo-call. For sheer absurdity this annual spectacle takes some beating as ninety assorted photographers laden with ladders and equipment scramble through the snow for positions. Diana and Sarah took this silliness at face value, staging a cabaret on ice as they indulged in a mock conflict, pushing and shoving each other until Prince Charles announced censoriously: “Come on, come on!” Until then Diana’s skittish sense of humour had only been seen in flashes, invariably clouded by a mask of blushes and wan silences. So it was a surprised group of photographers who chanced across the Princess in a Klosters café that same afternoon. She pointed to the outsize medal on her jacket, joking: “I have awarded it to myself for services to my country because no-one else will.” It was an aside which spoke volumes about her underlying self-doubt. The mood of frivolity continued with pillow fights in their chalet at Wolfgang although it would be wrong to characterize the mood on that holiday as a glorified schoolgirls’ outing. As one royal guest commented: “It was good fun within reason. You have to mind your p’s and q’s when royalty, particularly Prince Charles, is present. It is quite formal and can be rather a strain.

Outside the snapdragons, cords of light. Today is easy as weeds & winds & early. Green hills shift green. Cardinals peck at feeders—an air seed salted. A power line across the road blows blue bolts. Crickets make crickets in the grass. We are made & remade together. An ant circles the sugar cube. Our shadow’s a blown sail running blue over cracked tiles. Cool glistening pours from the tap, even on the edges. A red wire, a live red wire, a temperature. Time, in balanced soil, grows inside the snapdragons. In the sizzling cast iron, a cut skin, a sunny side runs yellow across the pan. Silver pots throw a blue shadow across the range. We must carry this the length of our lives. Tall stones lining the garden flower at once. Tin stars burst bold & celestial from the fridge; blue applause. Morning winds crash the columbines; the turf nods. Two reeling petal-whorls gleam & break. Cartoon sheep are wool & want. Happy birthday oak; perfect in another ring. Branch shadows fall across the window in perfect accident without weight. Orange sponge a thousand suds to a squeeze, know your water. School bus, may you never rust, always catching scraps of children’s laughter. Add a few phrases to the sunrise, and the pinks pop. Garlic, ginger, and mangoes hang in tiers in a cradle of red wire. That paw at the door is a soft complaint. Corolla of petals, lean a little toward the light. Everything the worms do for the hills is a secret & enough. Floating sheep turn to wonder. Cracking typewriter, send forth your fire. Watched too long, tin stars throw a tantrum. In the closet in the dust the untouched accordion grows unclean along the white bone of keys. Wrapped in a branch, a canvas balloon, a piece of punctuation signaling the end. Holy honeysuckle, stand in your favorite position, beside the sandbox. The stripes on the couch are running out of color. Perfect in their polished silver, knives in the drawer are still asleep. A May of buzz, a stinger of hot honey, a drip of candy building inside a hive & picking up the pace. Sweetness completes each cell. In the fridge, the juice of a plucked pear. In another month, another set of moths. A mosquito is a moment. Sketched sheep are rather invincible, a destiny trimmed with flouncy ribbon. A basset hound, a paw flick bitching at black fleas. Tonight, maybe we could circle the floodwaters, find some perfect stones to skip across the light or we can float in the swimming pool on our backs—the stars shooting cells of light at each other (cosmic tag)—and watch this little opera, faults & all.

... the Belgians took ivory, the Americans cobal, and now billions of Earthlings carry little bits of Africa around with them in their pockets. ... Extraction and export of minerals, both legal and illegal, have been controlled and taxed by competing militias and organized crime; away from the relative stability of the cities, thest groups continue to terrorize local populations and use the proceeds of this export trade to finance ongoing wars over local populations and use the proceeds of this export trade to finance ongoing wars over local territorial positions. The smoldering conflict is a war partially financed with the manufacturing capital of smart phones and laptops; inevitably, the smooth skin of the device demands gore to feed its gloss. ... The most heinous circumstances are the most allegorically rich, but even absent the anarchic brutality of these wars and the Conradian odor of campaigns against them, the lesson is more global: there is no Stack without a vast immolation and involution the Earth's mineral cavities. The Stack terraforms the host planet by drinking and vomiting its elemental juices and spitting up mobile phones.

... the Belgians took ivory, the Americans cobalt, and now billions of Earthlings carry little bits of Africa around with them in their pockets. ... Extraction and export of minerals, both legal and illegal, have been controlled and taxed by competing militias and organized crime; away from the relative stability of the cities, thest groups continue to terrorize local populations and use the proceeds of this export trade to finance ongoing wars over local populations and use the proceeds of this export trade to finance ongoing wars over local territorial positions. The smoldering conflict is a war partially financed with the manufacturing capital of smart phones and laptops; inevitably, the smooth skin of the device demands gore to feed its gloss. ... The most heinous circumstances are the most allegorically rich, but even absent the anarchic brutality of these wars and the Conradian odor of campaigns against them, the lesson is more global: there is no Stack without a vast immolation and involution the Earth's mineral cavities. The Stack terraforms the host planet by drinking and vomiting its elemental juices and spitting up mobile phones.

At last that great supper was over, everything had been eaten; the enormous roast goose had dwindled to a very skeleton. Mr. Sieppe had reduced the calf’s head to a mere skull; a row of empty champagne bottles—“dead soldiers,” as the facetious waiter had called them—lined the mantelpiece. Nothing of the stewed prunes remained but the juice, which was given to Owgooste and the twins. The platters were as clean as if they had been washed; crumbs of bread, potato parings, nutshells, and bits of cake littered the table; coffee and ice-cream stains and spots of congealed gravy marked the position of each plate. It was a devastation, a pillage; the table presented the appearance of an abandoned battlefield

Price plays a larger role in the positioning of stores than it does in the positioning of brands. Price rarely provides a differential advantage for product brands: indeed, the more expensive brands are often category leaders, like Tropicana in chilled fruit juice, Pampers in disposable nappies (diapers) and Danone in Greek yogurt. In contrast, the price perception of a large retailing chain is a cornerstone of its image. This

Yet he appeared to be a year or two older than that. She sat down on the stool next to Syn. “Out of curiosity, why are you keeping me here?” It was against military protocol. In the past, whenever her father had “protected” her, she’d been moved to a safe location. Nykyrian took a drink of his juice before he answered. “When you’re being hunted to the extent you are, there’s no real safe place. You’re famous, which makes it all the harder to hide you. Better to keep you here where you have the advantage of knowing the terrain and are most comfortable.” “Not to mention, we’re using you for bait.” Nykyrian cocked his head at Syn. “Are you that drunk?” Syn’s eyes widened. “What? I wasn’t supposed to tell her that?” Kiara was horrified. “I’m bait?” “No, you’re not bait. Ignore the alcoholic whose view of reality is distorted by his brain-damaged hallucinations. What the psychologists have found is that people in your position cope best when there’s as little interruption as possible in their routine.” Kiara swallowed. “Not to mention we both know the one truth neither of you is talking about.” “And that is?” “That I’m really nothing more than a waco.” It was an assassin’s term that meant walking corpse. “I’m not going to live through the night, am I?

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.

In this exercise we try to untangle the knot of pain and/or anger created by conflict. Even if the relationship is not one you want to salvage or have the option of rebuilding, this exercise will help you let go of anger and find peace. Before you start, visualize yourself in the other person’s shoes. Acknowledge their pain and understand that it is why they are causing you pain. Then, write a letter of forgiveness. List all the ways you think the other person did you wrong. Forgiving another person honestly and specifically goes a long way toward healing the relationship. Start each item with “I forgive you for…” Keep going until you get everything out. We’re not sending this letter, so you can repeat yourself if the same thing keeps coming to mind. Write everything you wanted to say but never had a chance. You don’t have to feel forgiveness. Yet. When you write it down, what you’re doing is beginning to understand the pain more specifically so that you can slowly let it go. Acknowledge your own shortcomings. What was your role, if any, in the situation or conflict? List the ways you feel you did wrong, starting each with the phrase “Please forgive me for…” Remember you can’t undo the past, but taking responsibility for your role will help you understand and let go of your anger toward yourself and the other person. When you are done with this letter, record yourself reading it. (Most phones can do this.) Play it back, putting yourself in the position of the objective observer. Remember that the pain inflicted on you isn’t yours. It’s the other person’s pain. As Wayne Dyer once wrote, when you squeeze an orange, you get orange juice. When you squeeze someone full of pain, pain comes out. Instead of absorbing it or giving it back, if you forgive, you help diffuse the pain.

tiny piney This one’s named after the restaurant because it’s made with fresh rosemary, which gives it a bit of a piney taste . . . in a good way. Cocchi Americano is an Italian apéritif, which means its sweetness offsets the earthiness of the rosemary beautifully. Overall, the mix makes for a potentially too-drinkable drink, so bartender, beware. TIME: 5 MINUTES SERVES: 1 1 sprig rosemary, plus a short sprig for garnish 1½ ounces gin ½ ounce Cocchi Americano 1 ounce fresh lemon juice ¾ ounce Simple Syrup 1 ounce soda water 4 shakes cardamom bitters Strip of lemon peel, for garnish Fill an old-fashioned glass with ice and set aside. Combine the rosemary sprig, gin, Cocchi Americano, lemon juice, and simple syrup with ice in a cocktail shaker. Shake vigorously. Strain into the ice-filled glass. Top with the soda water and add the bitters. Position the rosemary sprig and lemon peel vertically in the glass. Serve and enjoy.

Things in the kitchen were, thankfully, going according to plan. Ginny's hands moved at a gratifying pace over the stove. She deftly controlled the four burners to simmer sauces with ease. A pair of solid wooden cutting boards were positioned at her elbow, piled with minced garlic, leafy herbs, and fresh root vegetables. A beautiful cut of Angus beef rested on the counter, coming to room temperature and marinating in rich juices. An elevated twist on a white chocolate cheesecake chilled on the packed refrigerator shelf. All in all, she had planned a fabulous meal. This was how Ginny had always envisioned Mesquite running, smooth and well staffed, with happy guests at the table and herself at the helm. If she thought about it hard enough, which she rarely had time to do, Ginny would say this evening was damn near perfection. Feeling sentimental, she allowed herself a pour from the bottle of chilled Oregon pinot noir in the refrigerator. She wiped her fingers clean with a nearby tea towel and watched as the golden evening light filtered through the windows, illuminating the translucent burgundy liquid in her glass. This is how it should be, she thought to herself. Happy customers in the other room, her daughter and her sister all under one roof, and a warm place to call home. She'd be content if she knew it could last.

Jase, Mia, and I arrived at the hospital early the next morning to what seemed like a replay of Mia’s surgery one year earlier--same hospital, same preoperative area, and same room setup. Over the next few minutes, her room filled up with people, including Reed and his girlfriend of three and a half years, Brighton, who had both driven in from college. Mia loves being silly with them, and I snapped a picture of the three of them. Mia’s cousins also surrounded her to play a game of Old Maid, thanks to the deck Mamaw Kay pulled out of her purse. Everyone was cracking jokes, taking pictures, and, well, just being themselves. All this activity helped keep Mia, as well as me and Jase, thinking positively and staying upbeat. Mia opted to not take the goofy juice this time. She told me she wanted to be awake and alert so she could tell everyone goodbye as she was being rolled back through the operating doors. Whoa! I wasn’t so sure about this. Jase thought it was very brave of her and that we should let her do it. Reluctantly, I agreed. Dr. Sykes, the anesthesiologist, said he would tell her every single thing he was going to do before he gave her enough gas to first make her silly and then to put her to sleep. She was all for it. However, as Dr. Sykes rolled her away, tears formed in Mia’s eyes. I had to keep myself from shouting my thoughts: Wait! Are you sure about this, Mia? You don’t have to go in like this! Let’s rethink this goofy juice thing! I watched Mia’s face closely to catch the slightest glimpse of her wanting to change her mind. There was none. Even though she was scared, she pushed through, and Jase and I let her. We both followed the gurney with tears in our eyes, but she never saw them.

8 ounces (250g) salmon fillet, bones removed 8 ounces (250g) firm white fish fillet, such as lingcod, snapper, tilapia, bones removed 8 ounces (250g) halibut or other delicate white fish, bones removed ¼ cup (about 3g) fresh tarragon leaves, minced Fine sea salt and freshly ground black pepper 2 shallots, sliced paper-thin 2 medium radishes, cut into paper-thin rounds 1 generous tablespoon unsalted butter, cut in 4 equal pieces Fleur de sel, for garnish Rinse the fish and cut each piece on the bias into four even pieces so that they are flat rather than chunky. This will allow them to cook more evenly. Refrigerate. Preheat the oven to 450°F (225°C) and position a rack in the center. Cut four pieces of parchment paper that measure about 12 by 6 inches (30.5 by 15.24cm). Cut four pieces of aluminum foil that measure about 18 by 11½ inches (45.7 by 29cm). Place the parchment in the center of the foil. Arrange one piece of each fish in the center of the parchment paper, arranging them so they are touching but not overlapping, in a sort of flower pattern. Season generously with salt and pepper. Top each with equal amounts of shallots and radishes, then sprinkle with tarragon. Season again with salt and pepper, and set a piece of butter on top. Bring the foil and the parchment together above the fish and gently twist so it makes a closed packet. Repeat with the remaining ingredients. Place the packets on a baking sheet, and bake for 15 to 20 minutes, or until the fish is opaque through. (You may need to check by removing one of the packets from the oven and deftly opening it to see if the fish is cooked. If just about, but not quite, cooked, give the aluminum a twist and let the packets sit while you call everyone to the table for dinner. If not cooked at all—doubtful—return to the oven for 3 to 5 minutes.) Remove the packets from the oven, immediately remove them from the baking sheet, and open them. Assemble your plates, giving the fish a few minutes to sit, then carefully remove the fish and vegetables from the packets with a slotted spatula, and place them in the center of a warmed dinner plate. Drizzle with a bit of cooking juices, season with fleur de sel, and serve. Don’t serve the packets at the table—it ends up being complicated for the diner, because they have to figure out what to do with a pile of paper and aluminum foil on their plates. SERVES 4

To help get your creative juices flowing, you might look online at lists of the "best taglines ever." Their branding ideas are genius and may be just the catalyst you need to activate your awesome!

squeeze an orange, orange juice comes out because that’s what’s inside. When you are squeezed, what comes out is what is inside.” As believers, we must be so filled with a Godly spirit, that when we are squeezed, nothing comes out but faith and Holy Ghost power.

Helpful Reminders for Fathers and Other Birth Companions REMEMBER THE IMPORTANCE OF:       Protect privacy, turn off phone, close door, restrict visitors. Birth is not a happening/She is not a party hostess.       Observe/anticipate her needs. Don’t ask too many questions.       Respectful silence, or talk to her slowly, softly during contractions.       Use non-verbal signals.       Suggest bath or shower, change in position, walking, voiding.       Encourage sips of a nutritive drink, at least four ounces an hour. Choose sports drinks, tea with honey, juice (not just water/ice chips).

Happiness is the juice of a relationship. The more you extract this juice from your relationship, the juicer the relationship becomes for the next day.

cozy campfire Mezcal’s smokiness partners perfectly in this creamy concoction with cardamom and chocolate bitters, orange juice, and a touch of vanilla. Finally, a winter drink, for all those LA days when it dips below 70 degrees. TIME: 5 MINUTES SERVES: 1 1½ ounces mezcal 1 ounce Cashew Cream ½ ounce fresh orange juice 1 ounce Vanilla Syrup 8 shakes chocolate bitters 3 shakes cardamom bitters Wide strip of orange peel, for garnish Dark chocolate stick, for garnish Fill a small coupe with ice and water to chill the glass. Set aside. Combine the mezcal, cashew cream, orange juice, and vanilla syrup with ice in a cocktail shaker. Shake vigorously. Discard the ice and water from the coupe and strain the cocktail into the chilled glass. Top with the bitters. Fold the orange peel in two and squeeze the essence over the top of the drink. Position the peel and the chocolate stick horizontally atop the coupe. Serve and enjoy.

flor de jamaica If you’re looking for a very mocktail-esque nonalcoholic beverage, this might be the one. Little Pine’s favorite tea, hibiscus, is bolstered here by ginger beer, aka a teetotaler’s best friend, and finished simply with lime juice. I can almost promise you that if you keep the Flor de Jamaica on tap all summer long, you’ll discover a popularity heretofore unknown. TIME: 3 MINUTES SERVES: 1 ⅓ cup dried hibiscus flowers ⅓ cup sugar 1 ounce fresh lime juice 2 ounces (¼ cup) Iced Hibiscus Tea Ginger beer Lime wheel, for garnish Place the hibiscus flowers and sugar in a food processor. Pulse until the flowers are pulverized. (Be certain to use the pulse method to ensure the sugar doesn’t melt or heat up.) Pour the hibiscus sugar onto a small plate and set aside. Pour the lime juice and hibiscus tea into a pint glass. Add ice to fill the glass. Top off the glass with ginger beer. Cut a small notch in the lime wheel. Following the line of the notch, coat half the wheel in the hibiscus sugar by carefully and evenly pressing that half into the plate of hibiscus sugar. Position the lime wheel on the edge of the glass. Serve and enjoy.

you will work together to find respectful, helpful solutions to the challenges you face, from spilled apple juice to bedtime woes.

What is the first thing we should put away when we get home—the ice cream or the orange juice? You decide.

matcha do about nothing A matcha-and-prosecco mix seems to me to be the stuff Instagram dreams are made of (hint, hint #LittlePine #shamelesspromotion #helpussavetheanimals). This drink may not know if it’s up or down, but either way, it’s packed with antioxidants which, while it may not be the most important consideration of happy hour, I’d imagine is a welcome perk nonetheless. For a virgin version of this drink, simply replace prosecco with sparkling water. TIME: 3 MINUTES SERVES: 1 1 tablespoon sugar ½ teaspoon matcha powder ¼ teaspoon matcha powder ½ ounce hot water 1½ ounces Simple Syrup 1½ ounces fresh lemon juice Prosecco (roughly 2 ounces) Lemon wheel, for garnish Mix the sugar and ¼ teaspoon of the matcha powder in a small bowl with a dry barspoon until you’ve made a pale green sugar. Pour the matcha sugar onto a small plate and set aside. Combine the remaining ¼ teaspoon matcha powder and hot water directly in a highball glass. Use an electric frother to whisk the matcha until a smooth, creamy texture is achieved. Add ice to the matcha mixture, filling the glass to the rim. Add the simple syrup and lemon juice. Top off the glass with prosecco. Stir the cocktail with a barspoon, briefly and lightly. Cut a small notch in the lemon wheel. Following the line of the notch, coat half the wheel in matcha sugar by carefully and evenly pressing that half into the matcha sugar. Position the coated lemon wheel on the edge of the glass. Serve and enjoy.

Imagine someone who barely drinks any water, aside from the water in a cup of coffee, a can of soda, an energy drink, wine, beer, or caffeinated tea. When someone’s in this position of not drinking water or fresh juices, dehydration is even worse, which thickens the blood even more.

there is no context in which my ego, if not fastidiously monitored, won’t run amok. It is extremely difficult to put aside a lifetime’s conditioning. The only way I can stay drug free is one day at a time, with vigilance, humility, and support. My tendency is still, after eleven years, to drift towards oblivion. My appetite for attention too can only be positively directed with great care. Look out your window, turn on your TV, see which values are being promoted, which aspects of humanity are being celebrated. The alarm bells of fear and desire are everywhere; these powerful primal tools, designed to aid survival in a world unrecognizable to modern civilized humans, are relentlessly jangled. A facet of our unevolved nature—comparable to that which still craves sugar and fat, a relic from the days when it was scarce—is being pricked and jabbed and buzzed every time we see a billboard bikini or a Coca-Cola floozy. Our saber-toothed terrors and mammoth anxieties are being dragged up and strung out by shrill transmissions about immigrants, junkies, pit bulls, and cancer. Once I sat in that kundalini class, in white robes, cross-legged, with pan-piped serenity caressing the congregation as we meditated as one, and all I was really thinking about was if I should buy a gun. I was in America after all and you are allowed a gun. Have you ever held a Glock 38? It feels so cool in your hand. Even the word makes you feel tough. “Glock.” Tupac had one; Eminem loves them—I want one. Never mind all this hippie-dippie, yin–yang, Ramadan, green-juice bullshit; I want a gat, like Tupac. Of course, I think things like that; the messages that are broadcast on that frequency move fast and stick hard. Look at the state of the world. I didn’t buy one, though; my mum had to remind me that I’m a peace-loving lad and that if I had a gun in the house, the person most at risk would be me. The kundalini techniques worked: They advanced my mind, they tuned me in. How much more powerful these techniques would be if supported by a culture of spiritual evolution, not one of self-fortification.

MINNESOTA PEACH COBBLER Preheat oven to 350 degrees F., rack in the middle position. Note: Don’t thaw your peaches before you make this—leave them frozen. Spray a 13-inch by 9-inch cake pan with Pam or other nonstick cooking spray. 10 cups frozen sliced peaches (approximately 2½ pounds, sliced) 1/8 cup lemon juice (2 Tablespoons) 1½ cups white sugar (granulated) ¼ teaspoon salt ¾ cup flour (no need to sift) ½ teaspoon cinnamon ½ cup melted butter (1 stick, ¼ pound) Measure the peaches and put them in a large mixing bowl. Let them sit on the counter and thaw for 10 minutes. Then sprinkle them with lemon juice and toss. In another smaller bowl combine white sugar, salt, flour, and cinnamon. Mix them together with a fork until they’re evenly combined. Pour the dry mixture over the peaches and toss them. (This works best if you use your impeccably clean hands.) Once most of the dry mixture is clinging to the peaches, dump them into the cake pan you’ve prepared. Sprinkle any dry mixture left in the bowl on top of the peaches in the pan. Melt the butter. Drizzle it over the peaches. Then cover the cake pan tightly with foil. Bake the peach mixture at 350 degrees F. for 40 minutes. Take it out of the oven and set it on a heat-proof surface, but DON’T TURN OFF THE OVEN! TOP CRUST: 1 cup flour (no need to sift) 1 cup white sugar (granulated) 1½ teaspoons baking powder ¼ teaspoon cinnamon ½ teaspoon salt ½ stick softened butter (¼ cup, 1/8 pound) 2 beaten eggs (just stir them up in a glass with a fork) Combine the flour, sugar, baking powder, cinnamon, and salt in the smaller bowl you used earlier. Cut in the softened butter with a couple of forks until the mixture looks like coarse cornmeal. Add the beaten eggs and mix them in with a fork. For those of you who remember your school library with fondness, the result will resemble library paste but it’ll smell a whole lot better! (If you have a food processor, you can also make the crust using the steel blade and chilled butter cut into 4 chunks.) Remove the foil cover from the peaches and drop on spoonfuls of the topping. Because the topping is thick, you’ll have to do this in little dibs and dabs scraped from the spoon with another spoon, a rubber spatula, or with your freshly washed finger. Dab on the topping until the whole pan is polka-dotted. (Don’t worry if some spots aren’t covered very well—the batter will spread out and fill in as it bakes and result in a crunchy crust.) Bake at 350 degrees F., uncovered, for an additional 50 minutes. Minnesota Peach Cobbler can be eaten hot, warm, room temperature, or chilled.

The first dishes, carried out on Barroni's exquisite silver platters, were a selection of marzipan fancies, shaped into hearts and silvered; a mostarda of black figs in spiced syrup; skewers of prosciutto marinated in red wine that I had reduced until it was thick and almost black; little frittate with herbs, each covered with finely sliced black truffles; whole baby melanzane, simmered in olive oil, a recipe I had got from a Turkish merchant I had met in the bathhouse. I set about putting the second course together. I heated two kinds of biroldi, blood sausages: one variety I had made pig's blood, pine nuts and raisins; the other was made from calf's blood, minced pork and pecorino. Quails, larks, grey partridge and figpeckers were roasting over the fire, painted with a sauce made from grape molasses, boiled wine, orange juice, cinnamon and saffron. They blackened as they turned, the thick sauce becoming a lovely, shiny caramel. There were roasted front-quarters of hare, on which would go a deep crimson, almost black sauce made from their blood, raisins, boiled wine and black pepper. Three roasted heads of young pigs, to which I had added tusks and decorated with pastry dyed black with walnut juice so that they resembled wild boar, then baked. Meanwhile, there was a whole sheep turning over the fire, more or less done, but I was holding it so that it would be perfect. The swan- there had to be a swan, Baroni had decided- was ready. I attached it to the armature of wire I had made, so that it stood up regally. The sturgeon, which I had cooked last night at home, and had finally set in aspic at around the fourth hour after midnight, was waiting in a covered salver. There were black cabbage leaves rolled around hazelnuts and cheese; rice porridge cooked in the Venetian style with cuttlefish ink; and of course the roebuck, roasting as well, but already trussed in the position I had designed for it.

If you just juice, drink herbs, herbal teas and juices, even herbal coffees, herbs-added hot chocolate... You can drink any of that. Whether your problems are as simple as migraine or knee pain or small back pain or as difficult and complicated as cancers, any level, any problem, any disease - ‘langanam parama aushadam’ is the medicine.

Salvation does not require the paying of a price, but maturity does. To obtain the oil in the lamp does not require one to pay a price, but to obtain the oil in the vessel does. The regenerating Spirit is given for free, but to obtain the filling Spirit requires that we pay a price. If we are even a little willing for the sake of the Lord to put aside some of our desires, prospects, knowledge, position, family, material possessions, career, views, perceptions, and all the other things related to us, then the Spirit will fill us up. The more we forsake, the more the Spirit will fill us. How much we forsake is how much the Spirit will fill us. We may use a glass of grape juice as an example. When you empty a little of the juice, the air will fill up the glass a little more. When you empty more juice, more air will fill the glass. When the glass is fully emptied, the air will fill up the entire glass.

You’re a leader here. Obviously your skills are far superior to mine. I don’t think I could ever fit into your life. I’m a loner, not the first lady.” “I have great responsibilities, yes. My people count on me to keep our businesses running smoothly, to hunt down the assassins murdering our people. They even believe I will singlehandedly find out why we lose so many of our children in their first year of life. There is nothing special about me, Raven, except that I have a will of iron and I am willing to shoulder these burdens. But I have nothing for myself. I never have had. You give me a reason to go on. You are my heart, my soul, the very air I breathe. Without you, I have nothing but darkness, emptiness. Just because I have power, because I am strong, that does not mean I cannot feel utterly alone. It is cold and ugly to exist alone.” Raven pressed a hand to her stomach. The apple juice seemed a hard knot sitting in her stomach, but so far, it was staying down. Mikhail looked so remote, so alone. She hated the way he stood silent, straight and proud, waiting for her to rip his heart out. She had to comfort him, and he knew it. He read her mind; he knew she couldn’t bear that loneliness in his eyes. She crossed the distance separating them. Raven didn’t say anything. What could she say? She simply laid her head over his heart and slipped her arms around his waist. Mikhail closed his arms around her. He had taken her life away from her, without her knowledge. She was comforting him, yet she didn’t know of his crime. She was bound to him, could not be away from him for long. He had no words to explain it to her without giving away more about their species than he could safely do. She thought she couldn’t live up to his position. She made him feel humble and ashamed of himself. His hand cupped her face, his thumb caressing the delicate line of her jaw. “Listen to me, Raven.” He brushed a kiss on the top of her silky head. “I know I do not deserve you. You think you are somehow less than what I am, but in truth, you are so far above me, I have no right even to reach for you.

AUTHOR'S INTRODUCTION: More than twenty-five years ago while researching the fourth Saint-Germain book, Path of the Eclipse, I ran across references to the Year of the Yellow Snow, sometimes called the Year of the Dark Sun, in Western reckoning A.D. 535-36, which was characterized by catastrophic drops in temperature, crop failures, and famine throughout Asia and Europe, with disruption of trade and movements of populations resulting from these losses—just the sort of event to set the speculative juices, flowing, but not the object of my research, nor the period with which I was dealing, promising though it appeared. Then, about ten years ago, other researchers did some serious scholarship on those disastrous events and tried to determine the cause of what turned out to be a worldwide famine and, after considering a number of different scenarios from meteor collisions to a mini-ice age—which indeed occurred—at last identified the probable source of the trouble as an eruption of that all-time bad-boy volcano, Krakatoa; this eruption was more overwhelming than many of its others, for, according to records in Indonesia, this eruption broke Sumatra off from Java—Krakatoa is at the hinge position of those two islands—and opened the Sundra Strait to a deep-water sea passage instead of only the shallowest-draft boats, which it had been for centuries. The eruption occurred in late February or early March of A.D. 535, and its explosion was heard all the way to Beijing. It had been heralded by many months of regional instability, earthquakes, and drastic variations in ocean temperatures in and around what was becoming the Sundra Strait, making the shipping lanes more treacherous than they had been in the past. Many ships' captains reported dangerous sailing in and around Indonesia, and over time, merchant ships avoided the region. ¶ In April, following the eruption, the ash from the volcano had spread all around the world, and disaster followed after it, impacting global weather patterns and lowering the average temperatures sufficiently to keep crops from growing in most of Asia and Europe, as well as large portions of Africa and Americas. Although every part of the world was affected, there were regions that bore more of the brunt of the tragedy than others. Many of the nomadic people of the Central Asian Steppes were driven out of their traditional grazing lands when their herds began to die because of lack of food as the grasslands became arid plains, and their struggle to find new pastureland was made much more difficult by the impact of the colder weather; the significant westward migration from Central Asia began as an attempt to find grass for their herds. In China and Tibet, the snow that continued to fall all the way into June and July was yellow due to the high levels of sulfur in the upper atmosphere. Closer to the eruption site, actual flakes of sulfur fell from the sky, burning people, animals, and fields alike and contaminating wells, springs, and rivers; the devastation of the Indonesian Islands was calamitous, with tens of thousands of people killed in tsunamis spawned by the eruption, by gaseous emanations, and by sulfur contamination, records of which still exist in the royal archives of the Srivijava Empire, which comprised most of modern Indonesia. For months afterward, the remains of humans, animals, trees, sea-life, and buildings washed up on the shores of what are now Indonesia, the Malay Peninsula, the Philippines, China, and India.

Please,” was the only word that I could get out. At that moment, I would have begged for him if I had to. He took a long breath in and exhaled deeply. “Not yet.” His hand slid down my torso. My body was damp with desire. “I don’t want to hurt you, you’re so tight.” He slid one finger into me and I writhed beneath him. Two pumps of his hand and he easily slid a second finger into my slickness. I let out a small moan as his fingers stretched me open and my head relaxed back. As he pushed into me with two fingers, his thumb found my swollen clit. My hips pushed up, begging for more. “That’s it, babe, make yourself feel good.” I lifted my hips and pushed against his fingers, stroking and pushing them in and out of my wet body. His thumb increased the pressure on my clit as his fingers rubbed in and out, finding a sensitive spot inside of me. My body arched to his touch and he withdrew his fingers slowly from me and brought them to my mouth. I licked the juice from his fingers and he let out a feral growl. He positioned himself on top of me and I lifted my hips, desperate to have him inside of me. “Slow and sweet, babe, slow and sweet,” he said with a raspy voice as he slowly pushed into me. His green eyes were dark gray and dilated and I knew he was having as difficult a time going slow as I was, but he wouldn’t allow himself to lose control. I gasped as he pushed deep inside of me. He was so thick and long. His eyes were full of lust and emotion, but he refused to allow them to close. The connection between us was intense and we were lost as we watched each other as he slowly pushed in and out of me, filling me to the hilt and drawing almost all the way out. His rhythm was slow and restrained and I watched his face struggle to keep the control with each deep thrust. A deep moan escaped from my throat as my pleasure ratcheted up to new heights. His face tensed with my sound and I knew he couldn’t hold his control much longer, but it felt so good and I didn’t want it to end. I tilted my hips up as he thrust down and circled into me, penetrating deeper than he had ever been. He buried his face into my neck and kissed his way from my shoulder blade to my ear as he swiveled his hips, grinding his big rock hard cock into me. “Come for me, baby, I want to watch you.” His words pushed me over the edge and my body exploded in pleasure. I climaxed in a relentless spiraling orgasm that had me calling his name over and over as it tore through me. My eyes unconsciously closed as I succumbed to the waves rippling though me. “Eyes.” I opened my eyes to his demand. Jack watched as it took over my body and melted me to the core. He quickened his thrusts and whispered, “Fucking beautiful,” as I felt his body tense and pin me in place when he came long and hard, filling me deeply.

GRAHAM CRACKER CAKE Preheat oven to 350 degrees F., rack in the middle position. ½ cup salted butter, softened (1 stick, 4 ounces, ¼ pound) ¾ cup white (granulated) sugar 1 teaspoon vanilla extract 2 large eggs 2 teaspoons baking powder ¼ teaspoon salt 2 and ¼ cups graham cracker crumbs 1 cup whole milk 1 cup chopped nuts (measure after chopping—I used walnuts)   8 and ¾ ounce can crushed pineapple WITH juice ¼ cup white (granulated) sugar Hannah’s Note: You can either crush your own graham cracker crumbs by placing graham crackers in a bag and rolling the bag with a rolling pin, crushing them in the food processor by using the steel blade, or you can buy ready-made graham cracker crumbs at the store. Spray a 9-inch square baking pan with Pam or another nonstick cooking spray and sprinkle the inside with flour. Shake out excess flour. You may also use Pam spray for baking, which contains a coating of flour. Both will work well. In an electric mixer, cream the butter and the sugar, adding the sugar gradually with the mixer on MEDIUM speed. Add the vanilla extract and mix it in thoroughly. Beat in the eggs, one at a time, incorporating the first egg before you add the second. Add the baking powder and the salt, beating until