Potato Positive Quotes

A few words explanatory of that famine may not be amiss to some of our readers. The staple food of the Irish peasantry was the potato; all other agricultural produce, grains and cattle, was sold to pay the landlord’s rent. The ordinary value of the potato crop was yearly approximately twenty million pounds in English money; in 1848, in the midst of the famine the value of agricultural produce in Ireland was £44,958,120. In that year the entire potato crop was a failure, and to that fact the famine is placidly attributed, yet those figures amply prove that there was food enough in the country to feed double the population, were the laws of capitalist society set aside, and human rights elevated to their proper position.

At home I walked through a haze of belongings that knew, at least vaguely, who they belonged to. Grampar’s chair resented anyone else sitting on it as much as he did himself. Gramma’s shirts and jumpers adjusted themselves to hide her missing breast. My mother’s shoes positively vibrated with consciousness. Our toys looked out for us. There was a potato knife in the kitchen that Gramma couldn’t use. It was an ordinary enough brown-handled thing, but she’d cut herself with it once, and ever after it wanted more of her blood. If I rummaged through the kitchen drawer, I could feel it brooding. After she died, that faded. Then there were the coffee spoons, rarely used, tiny, a wedding present. They were made of silver, and they knew themselves superior to everything else and special. None of these things did anything. The coffee spoons didn’t stir the coffee without being held or anything. They didn’t have conversations with the sugar tongs about who was the most cherished. I suppose what they really did was physiological. They confirmed the past, they connected everything, they were threads in a tapestry.

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!

How do you expect me to provide you with a demon tear if I don’t have a body? I can’t cry you a goddamn river while stuck in a bronze reproduction of an ugly-ass alchemist. A dead one, at that.” “You can move your eyes,” Navin ventured. “And you’re a demon. Can’t you do some kind of demon magic and produce tears?” “Demon magic? Have you been eating Ironwood mushrooms? Demons don’t do magic. Demons curse. We tear apart reality and feed on the blood of innocents.” Navin shivered. “Stop being so dramatic. You’re hardly in the position to tear apart reality. You’d have trouble tearing open a packet of potato chips right now.” Newton made a horrific snorting sound that might have been laughter. “Ah, dear boy. And you said you weren’t interested in comedy. If only I could cry tears of laughter right now, we’d be peachy.” “Shut up a minute. I’m trying to think.” “I know. I can hear your two brain cells rubbing together.

Question: What do patients recall when they look back, years later, on their experience in therapy? Answer: Not insight, not the therapist’s interpretations. More often than not, they remember the positive supportive statements of their therapist. I make a point of regularly expressing my positive thoughts and feelings about my patients, along a wide range of attributes—for example, their social skills, intellectual curiosity, warmth, loyalty to their friends, articulateness, courage in facing their inner demons, dedication to change, willingness to self-disclose, loving gentleness with their children, commitment to breaking the cycle of abuse, and decision not to pass on the “hot potato” to the next generation.

Everything looks positively dreamy." And indeed, besides the crescent sandwiches, there are fluffy-cloud mashed potatoes, dumplings soft as feather pillows, stardust cakes, and moonbeam muffins with clotted cream. As we dine, my mouth fills with the delicate flavors of floral herbs and sugared plums.

Danger for vegetarians. A diet that consists predominantly of rice leads to the use of opium and narcotics, just as a diet that consists predominantly of potatoes leads to the use of alcohol. But it also has subtler effects that include ways of thinking and feeling that have narcotic effects. This agrees with the fact that those who promote narcotic ways of thinking and feeling, like some Indian Gurus, promote a diet that is entirely vegetarian and would like to impose that as a law upon the masses. In this way they want to create and strengthen a need that they are in a position to satisfy.

Shergahn and friend lay like poleaxed steers, and the Daranfelian's greasy hair was thick with potatoes, carrots, gravy, and chunks of beef. His companion had less stew in his hair, but an equally large lump was rising fast, and Brandark flipped his improvised club into the air, caught it in proper dipping position, and filled it once more from the pot without even glancing at them. He raised the ladle to his nose, inhaled deeply, and glanced at the cook with an impudent twitch of his ears. "Smells delicious," he said while the laughter started up all around the fire. "I imagine a bellyful of this should help a hungry man sleep. Why, just look what a single ladle of it did for Shergahn!

Less is not known as a teacher, in the same way Melville was not known as a customs inspector. And yet both held the respective positions. Though he was once an endowed chair at Robert’s university, he has no formal training except the drunken, cigarette-filled evenings of his youth, when Robert’s friends gathered and yelled, taunted, and played games with words. As a result, Less feels uncomfortable lecturing. Instead, he re-creates those lost days with his students. Remembering those middle-aged men sitting with a bottle of whiskey, a Norton book of poetry, and scissors, he cuts up a paragraph of Lolita and has the young doctoral students reassemble the text as they desire. In these collages, Humbert Humbert becomes an addled old man rather than a diabolical one, mixing up cocktail ingredients and, instead of confronting the betrayed Charlotte Haze, going back for more ice. He gives them a page of Joyce and a bottle of Wite-Out—and Molly Bloom merely says “Yes.” A game to write a persuasive opening sentence for a book they have never read (this is difficult, as these diligent students have read everything) leads to a chilling start to Woolf’s The Waves: I was too far out in the ocean to hear the lifeguard shouting, “Shark! Shark!” Though the course features, curiously, neither vampires nor Frankenstein monsters, the students adore it. No one has given them scissors and glue sticks since they were in kindergarten. No one has ever asked them to translate a sentence from Carson McCullers (In the town there were two mutes, and they were always together) into German (In der Stadt gab es zwei Stumme, und sie waren immer zusammen) and pass it around the room, retranslating as they go, until it comes out as playground gibberish: In the bar there were two potatoes together, and they were trouble. What a relief for their hardworking lives. Do they learn anything about literature? Doubtful. But they learn to love language again, something that has faded like sex in a long marriage. Because of this, they learn to love their teacher.

Still on the subject of eating, we don’t have our own plates, or our own knives and forks or cups. Like most of what we use, they’re communal, they’re handed out at random. There’s no chance for anything to become imbued, to come alive through fondness. Nothing here is aware, no chair, no cup. Nobody can get fond of anything. At home I walked through a haze of belongings that knew, at least vaguely, who they belonged to. Grampar’s chair resented anyone else sitting on it as much as he did himself. Gramma’s shirts and jumpers adjusted themselves to hide her missing breast. My mother’s shoes positively vibrated with consciousness. Our toys looked out for us. There was a potato knife in the kitchen that Gramma couldn’t use. It was an ordinary enough brown-handled thing, but she’d cut herself with it once, and ever after it wanted more of her blood. If I rummaged through the kitchen drawer, I could feel it brooding. After she died, that faded. Then there were the coffee spoons, rarely used, tiny, a wedding present. They were made of silver, and they knew themselves superior to everything else and special.

Fortunately I am in a position to elucidate the mystery, sir. One of the habitués with whom I fraternized at the Goose and Grasshopper chances to be an employee of Mr Cook, and he furnished me with the facts in the case. The cat was a stray which appeared one morning in the stable yard, and Potato Chip took an instant fancy to it. This, I understand, is not unusual with highly bred horses, though more often it is a goat or a sheep which engages their affection.' This was quite new stuff to me. First I'd ever heard of it. 'Goat?' I said. 'Yes, sir.' 'Or a sheep?' 'Yes, sir.' 'You mean love at first sight?' 'One might so describe it, sir.' 'What asses horses are, Jeeves.' 'Certainly their mentality is open to criticism, sir.' 'Though I suppose if for weeks you've seen nothing but Cook and stable boys, a cat comes as a nice change. I take it that the friendship ripened?' 'Yes, sir. The cat now sleeps nightly in the horse's stall and is there to meet him when he returns from his daily exercise.' 'The welcome guest?' 'Extremely welcome, sir.' 'They've put down the red carpet for it, you might say. Strange. I'd have thought a human vampire bat like Cook would have had a stray cat off the premises with a single kick.' 'Something of that nature did occur, my informant tells me, and the result was disastrous. Potato Chip became listless and refused his food. Then one day the cat returned, and the horse immediately recovered both vivacity and appetite.

So,” Marlboro Man began over dinner one night. “How many kids do you want to have?” I almost choked on my medium-rare T-bone, the one he’d grilled for me so expertly with his own two hands. “Oh my word,” I replied, swallowing hard. I didn’t feel so hungry anymore. “I don’t know…how many kids do you want to have?” “Oh, I don’t know,” he said with a mischievous grin. “Six or so. Maybe seven.” I felt downright nauseated. Maybe it was a defense mechanism, my body preparing me for the dreaded morning sickness that, I didn’t know at the time, awaited me. Six or seven kids? Righty-oh, Marlboro Man. Righty…no. “Ha-ha ha-ha ha. Ha.” I laughed, tossing my long hair over my shoulder and acting like he’d made a big joke. “Yeah, right! Ha-ha. Six kids…can you imagine?” Ha-ha. Ha. Ha.” The laughter was part humor, part nervousness, part terror. We’d never had a serious discussion about children before. “Why?” He looked a little more serious this time. “How many kids do you think we should have?” I smeared my mashed potatoes around on my plate and felt my ovaries leap inside my body. This was not a positive development. Stop that! I ordered, silently. Settle down! Go back to sleep! I blinked and took a swig of the wine Marlboro Man had bought me earlier in the day. “Let’s see…,” I answered, drumming my fingernails on the table. “How ’bout one? Or maybe…one and a half?” I sucked in my stomach--another defensive move in an attempt to deny what I didn’t realize at the time was an inevitable, and jiggly, future. “One?” he replied. “Aw, that’s not nearly enough of a work crew for me. I’ll need a lot more help than that!” Then he chuckled, standing up to clear our plates as I sat there in a daze, having no idea whether or not he was kidding. It was the strangest conversation I’d ever had. I felt like the roller coaster had just pulled away from the gate, and the entire amusement park was pitch-black. I had no idea what was in front of me; I was entering a foreign land. My ovaries, on the other hand, were doing backflips, as if they’d been wandering, parched, in a barren wasteland and finally, miraculously, happened upon a roaring waterfall. And that waterfall was about six feet tall, with gray hair and bulging biceps. They never knew they could experience such hope.

The wedding rehearsal itself was uneventful until Father Johnson decided it was time to show Marlboro Man and me the proper way to walk to the marriage altar. Evidently, all of Father Johnson’s theological studies and work was destined to culminate in whether or not Marlboro Man and I approached the altar in the perfectly correct and proper way, because he was intent on driving the point home. “At this point,” Father Johnson instructed, “you’ll start to turn and Ree will take your arm.” He lightly pushed Marlboro Man in the proper direction, and the two of us began walking forward. “Nope, nope, nope,” Father Johnson said authoritatively. “Come back, come back.” Marlboro Man’s college friends snickered. “Oh…what did we do wrong?” I asked Father Johnson humbly. Maybe he’d discovered the truth about the collages. He showed us again. Marlboro Man was to turn and begin walking, then wait for me briefly. Then, as I took his arm, he was to lead me to the altar. Wait. Wasn’t that what we just did? We tried again, and Father Johnson corrected us…again. “Nope, nope, nope,” he said, pulling us both by the arm until we were back in our starting position. Marlboro Man’s friends chuckled. My stomach growled. And Marlboro Man kept quietly restrained, despite the fact that he was being repeatedly corrected by his fiancée’s interim minister for something that arguably wasn’t all that relevant to the commitment we were making to spend the rest of our lives together. We went through no fewer than seven more takes, and with each redo I began to realize that this was Father Johnson’s final test for us. Forget the collage assignment--that was small potatoes. Whether we could keep our cool and take instruction when a nice steak dinner and drinks awaited us at the country club was Father Johnson’s real decider of whether or not Marlboro Man and I were mature, composed, and levelheaded enough to proceed with the wedding. And while I knew Marlboro Man would grit his teeth and bear it, I wasn’t entirely sure I could. But I didn’t have to. On the beginning of the eighth run, just after Father Johnson gave us another “Nope. You’re not getting it right, kids…” Mike’s loud voice echoed throughout the wood-and-marble sanctuary. “Oh, c-c-c-c-come on, Father Johnson!” The chuckles turned into laughter. And out of the corner of my eye I saw Tony giving Mike a subtle high five. Thank goodness for Mike. He was hungry. He wanted to get on to the party.

There is something about the first frost that brings out the caveman--- one might even say the vampire--- in me. I want to wear fur and suck the meat off lamb bones, and on comes my annual craving for boudin noir, otherwise known as blood sausage. You know you've been in France for nearly a decade when the idea of eating congealed blood sounds not only normal, but positively delightful. When I was pregnant, my body craved iron in silly amounts. I could have eaten a skyscraper. It's a shame that it's not on the French pregnancy diet--- forbidden along with charcuterie, liver, and steak tartare. It's true that boudin noir is not the sort of thing I'd buy at any old supermarket. Ideally, you want a butcher who prepares his own. I bought mine from the mustached man with the little truck in Apt market, the same one I'd spotted during our first picnic in Provence. Since our first visit, I'd returned many times to buy his delicious, very lean, saucisses fraîches and his handmade andouillettes, which I sauté with onions, Dijon mustard, and a bit of cream. I serve my boudin with roasted apples--- this time, some Golden Delicious we picked up from a farm stand by the side of the road. I toasted the apple slices with olive oil, sprinkled the whole lot with sea salt, and added a cinnamon stick and a star anise to ground the dish with cozy autumn spices. Boudin is already cooked through when you buy it, but twenty minutes or so in a hot oven gives it time to blister, even burst. I'm an adventurous eater, but the idea of boiled (or cold) boudin makes me think about moving back to New Jersey. No, not really. I admit, when you first take it out of the oven, there are some visual hurdles. There's always a brief moment--- particularly when I serve the dish to guests--- that I think, But that looks like large Labrador shit on a plate. True enough. But once you get past the aesthetics, you have one of the richest savory tastes I can imagine. Good boudin has a velveteen consistency that marries perfectly with the slight tartness of the roasted apples. Add mashed potatoes (with skin and lumps), a bottle of Châteauneuf-du-Pape, and wake me in the spring.

We Called Him Monsieur R. Dovid Aaron Neuman currently lives with his family in the Williamsburg section of Brooklyn. He was interviewed in November, 2013, and shared the following remarkable story which happened during the war. “...In the midst of all this chaos and upheaval, my family was forced to split up.... I was sent to an orphanage in Marseilles. The orphanage housed some forty or maybe fifty children, many of them as young as three and four years old. Some of them knew that their parents had been killed; others didn’t know what became of them. Often, you would hear children crying, calling out for their parents who were not there to answer. As the days wore on, the situation grew more and more desperate, and food became more and more scarce. Many a day we went hungry. “And then, in the beginning of the summer of 1941, a man came to the rescue. We did not know his name; we just called him “Monsieur,” which is French for “Mister.” Every day, Monsieur would arrive with bags of bread—the long French baguettes—and tuna or sardines, sometimes potatoes as well. He would stay until every child had eaten. Some of the kids were so despondent that they didn’t want to eat. He used to put those children on his lap, tell them a story, sing to them, and feed them by hand. He made sure everyone was fed. With some of the kids, he’d sit next to them on the floor and cajole them to eat, even feeding them with a spoon, if need be. He was like a father to these sad little children. He knew every child by name, even though we didn’t know his. We loved him and looked forward to his coming. Monsieur came back day after day for several weeks. And I would say that many of the children who lived in the orphanage at that time owe their lives to him. If not for him, I, for one, wouldn’t be here. Eventually the war ended, and I was reunited with my family. We left Europe and began our lives anew. In 1957, I came to live in New York, and that’s when my uncle suggested that I meet the Lubavitcher Rebbe. Of course I agreed and scheduled a time for an audience with the Rebbe’s secretary. At the appointed date, I came to the Chabad Headquarters at 770 Eastern Parkway and sat down to wait. I read some Psalms and watched the parade of men and women from all walks of life who had come to see the Rebbe. Finally, I was told it was my turn, and I walked into the Rebbe’s office. He was smiling, and immediately greeted me: “Dos iz Dovidele!—It’s Dovidele!” I thought, “How does he know my name?” And then I nearly fainted. I was looking at Monsieur. The Rebbe was Monsieur! And he had recognized me before I had recognized him.

Lessons from Continuous Glucose Monitoring In the years that I have used CGM, I have gleaned the following insights—some of which may seem obvious, but the power of confirmation cannot be ignored: Not all carbs are created equal. The more refined the carb (think dinner roll, potato chips), the faster and higher the glucose spike. Less processed carbohydrates and those with more fiber, on the other hand, blunt the glucose impact. I try to eat more than fifty grams of fiber per day. Rice and oatmeal are surprisingly glycemic (meaning they cause a sharp rise in glucose levels), despite not being particularly refined; more surprising is that brown rice is only slightly less glycemic than long-grain white rice. Fructose does not get measured by CGM, but because fructose is almost always consumed in combination with glucose, fructose-heavy foods will still likely cause blood-glucose spikes. Timing, duration, and intensity of exercise matter a lot. In general, aerobic exercise seems most efficacious at removing glucose from circulation, while high-intensity exercise and strength training tend to increase glucose transiently, because the liver is sending more glucose into the circulation to fuel the muscles. Don’t be alarmed by glucose spikes when you are exercising. A good versus bad night of sleep makes a world of difference in terms of glucose control. All things equal, it appears that sleeping just five to six hours (versus eight hours) accounts for about a 10 to 20 mg/dL (that’s a lot!) jump in peak glucose response, and about 5 to 10 mg/dL in overall levels. Stress, presumably, via cortisol and other stress hormones, has a surprising impact on blood glucose, even while one is fasting or restricting carbohydrates. It’s difficult to quantify, but the effect is most visible during sleep or periods long after meals. Nonstarchy veggies such as spinach or broccoli have virtually no impact on blood sugar. Have at them. Foods high in protein and fat (e.g., eggs, beef short ribs) have virtually no effect on blood sugar (assuming the short ribs are not coated in sweet sauce), but large amounts of lean protein (e.g., chicken breast) will elevate glucose slightly. Protein shakes, especially if low in fat, have a more pronounced effect (particularly if they contain sugar, obviously). Stacking the above insights—in both directions, positive or negative—is very powerful. So if you’re stressed out, sleeping poorly, and unable to make time to exercise, be as careful as possible with what you eat. Perhaps the most important insight of them all? Simply tracking my glucose has a positive impact on my eating behavior. I’ve come to appreciate the fact that CGM creates its own Hawthorne effect, a phenomenon where study subjects change their behavior because they are being observed. It makes me think twice when I see the bag of chocolate-covered raisins in the pantry, or anything else that might raise my blood glucose levels.

p. 371 – 372 Living in a paradise of magnificent meadows and forests abundant with wild game, berries, and nuts, the Utes were self-supporting and could have existed entirely without the provisions doled out to them by their agents at Los Pinos and White River. In 1875 agent F. F. Bond at Los Pinos replied to a request for a census of his Utes: “A count is quite impossible. You might as well try to count a swarm of bees when on the wing. They travel all over the country like the deer which they hunt.” Agent E. H. Danforth at White River estimated that about nine hundred Utes used his agency as a headquarters, but he admitted that he had no luck in inducing them to settle down in the valley around the agency. At both places, the Utes humoured their agents by keeping small beef herds and planting a few rows of corn, potatoes, and turnips, but there was no real need for any of these pursuits. The beginning of the end of freedom upon their own reservation came in the spring of 1878, when a new agent reported for duty at White River. The agent’s name was Nathan C. Meeker, former poet, novelist, newspaper correspondent, and organizer of cooperative agrarian colonies. Most of Meeker’s ventures failed, and although he sought the agency position because he needed the money, he was possessed of a missionary fervor and sincerely believed that it was his duty as a member of a superior race to “elevate and enlighten” the Utes. As he phrased it, he was determined to bring them out of savagery through the pastoral stage to the barbaric, and finally to “the enlightened, scientific, and religious stage.” Meeker was confident he could accomplish all this in “five, ten, or twenty years.” In his humourless and overbearing way, Meeker set out systematically to destroy everything the Utes cherished, to make them over into his image, as he believed he had been made in God’s image.

Potato Bake or Party Potatoes Preheat oven to 350 degrees F., rack in the middle position   This is another recipe from Vera Olsen (“Hot Stuff”) who’s engaged to marry Andrew Westcott (“Silver Fox.”)   1/3 cup flour ½ teaspoon baking powder 2 teaspoons salt 1 teaspoon pepper ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon paprika 4 eggs 1 large grated onion ½ cup melted butter (1 stick, ¼ pound) 5 cups frozen hash browns or frozen Potatoes O’Brien 2 cups grated cheese (any kind will do)   Spray a 9-inch by 13-inch cake pan with Pam or other non-stick spray. Mix flour, baking powder, salt, pepper, and seasonings in a large bowl with a fork. Add the eggs and whisk it all up. Stir in the onion, melted butter, grated cheese and potatoes. Dump the mixture into the cake pan, cover it with foil, and bake at 350 degrees F. for one hour. Remove foil, turn the oven up to 400 degrees F., and bake for an additional 15 to 30 minutes, or until the top is crusty and golden brown. If you want to make this into what Vera Olsen calls “Party Potatoes,” take the potatoes out of the oven, let them cool for about ten minutes so that the eggs and cheese hold them together, cut them into serving-size squares, (you can get about 12 from a pan,) transfer the squares to a platter, and top each one with a generous dollop of sour cream and a sprinkling of caviar (or crumbled bacon for those who don’t like caviar.)

Harley Diekerhoff looked up from peeling potatoes to glance out the kitchen window. It was still snowing... even harder than it had been this morning. So much white, it dazzled. Hands still, breath catching, she watched the thick, white flakes blow past the ranch house at a dizzying pace, enthralled by the flurry of the lacy snowflakes. So beautiful. Magical A mysterious silent ballet in all white, the snow swirling, twirling just like it did in her favorite scene from the Nutcracker—the one with the Snow Queen and her breathtaking corps in their white tutus with their precision and speed—and then that dazzling snow at the end, the delicate flakes powdering the stage. Harley’s chest ached. She gripped the peeler more tightly, and focused on her breathing. She didn’t want to remember. She wasn’t going to remember. Wasn’t going to go there, not now, not today. Not when she had six hungry men to feed in a little over two hours. She picked up a potato, started peeling. She’d come to Montana to work. She’d taken the temporary job at Copper Mountain Ranch to get some distance from her family this Christmas, and working on the Paradise Valley cattle ranch would give her new memories. Like the snow piling up outside the window. She’d never lived in a place that snowed like this. Where she came from in Central California, they didn’t have snow, they had fog. Thick soupy Tule fog that blanketed the entire valley, socking in airports, making driving nearly impossible. And on the nights when the fog lifted and temperatures dropped beneath the cold clear sky, the citrus growers rushed to light smudge pots to protect their valuable, vulnerable orange crops. Her family didn’t grow oranges. Her family were Dutch dairy people. Harley had been raised on a big dairy farm in Visalia, and she’d marry a dairyman in college, and they’d had their own dairy, too. But that’s the part she needed to forget. That’s why she’d come to Montana, with its jagged mountains and rugged river valleys and long cold winters. She’d arrived here the Sunday following Thanksgiving and would work through mid-January, when Brock Sheenan’s housekeeper returned from a personal leave of absence. In January, Harley would either return to California or look for another job in Crawford County. Harley was tempted to stay, as the Bozeman employment agency assured her they’d have no problem finding her a permanent position if she wanted one.

It’s funny that I’m the one talking about helping Bert,” Victor said, “and not the other way around. I told you my grandfather came to America from Europe for a better life. My uncle died fighting communists in Poland. My dad worked for twenty-five years in an auto plant. He carried a lunch-pail every day. My mom worked part time at the five and ten. Bert’s uncles are big shots in various industries, his dad gives money to the art institute uptown. They’ve had money and position for generations. Bert wants to throw all that out and if he gets his way, no one else will ever have a chance. I used to think that the left....” Victor’s fingers trembled. Without paying attention to what he was doing, he put a spoonful of mashed potatoes into the ash tray with his pipe. “Why does he bother you?” Juliet asked. “You know his dreams will never come to pass. So does he.” She touched his hand. “It’s still warm. Let’s go outside. I’d like to look at the moon.” They walked to Lake Otrobe. The glow from a distant steel mill reddened the southern sky. “Industry,” Victor said admiringly. “Creating wealth.” He began to sputter again on the way back when they passed the apartment building where Bert lived. They looked up at a lighted window. A dark figure with his back to the street sat in a gray armchair, still, his head down. “He’s fallen asleep reading,” Victor mumbled. “Engels no doubt or Lenin or one of those other thieves.

Why is something always coming to get us?” sighed Carl. “No one’s ever chasing us to give us a hug or to give us free baked potatoes. For once in my life, I’d like to see fewer killer monsters and more baked potatoes. Is that too much to ask?” Chapter 4 Jimmy startled awake. At first, he drifted in a dream fog, but then he began to recall the details of his peculiar dream and the strange magical old man who had appeared in it. As his dream fog continued to clear, he realized he was no longer on the beach at the Surf ‘n Snack. He lurched up to a sitting position. He was sitting on a bed in a small room with no windows and only a single door. The walls of the room were made out of wood blocks,

We should skip the one-hundred-dollar plate of steak and potatoes and go steal a dinner made entirely of desserts.” “That sounds positively rebellious.

You see Viola, this is the body I have and I'm gonna keep it. I've got a potato nose, a bit of flab, a muffin top... I've grown attached to them. And life's too short to worry about what other people think. I've decided to like myself the way I am and to have fun, every time I can.

There is nothing restful about real faith. Where belief is the easy way out, a comfortable position for pious couch potatoes, faith demands an active engagement with uncertainty. “Doubt,” wrote playwright John Patrick Shanley in the introduction to his drama of that name, “requires more courage than conviction does, and more energy; because conviction is a resting place and doubt is infinite—it is a passionate exercise.” An exercise of the heart, that is, as much as of the mind—not of one against the other, but of the two interwoven, each constantly challenging and thus enriching the other.

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

Over the past year, as I have been working with the global tax-accounting firm KPMG to help their tax auditors and managers become happier, I began to realize that many of the employees were suffering from an unfortunate problem. Many of them had to spend 8 to 14 hours a day scanning tax forms for errors, and as they did, their brains were becoming wired to look for mistakes. This made them very good at their jobs, but they were getting so expert at seeing errors and potential pitfalls that this habit started to spill over into other areas of their lives. Like the Tetris players who suddenly saw those blocks everywhere, these accountants experienced each day as a tax audit, always scanning the world for the worst. As you can imagine, this was no picnic, and what’s more, it was undermining their relationships at work and at home. In performance reviews, they noticed only the faults of their team members, never the strengths. When they went home to their families, they noticed only the C’s on their kids’ report cards, never the A’s. When they ate at restaurants, they could only notice that the potatoes were underdone—never that the steak was cooked perfectly. One tax auditor confided that he had been very depressed over the past quarter. As we discussed why, he mentioned in passing that one day during a break at work he had made an Excel spreadsheet listing all the mistakes his wife had made over the past six weeks. Imagine the reaction of his wife (or soon to be ex wife) when he brought that list of faults home in an attempt to make things better. Tax auditors are far from the only ones who get stuck in this

He always planted at a new moon and picked when the moon was full. He had a lunar chart in his greenhouse, each day marked in a dozen different inks; brown for potatoes, yellow for parsnips, orange for carrots. Watering too was done to an astrological schedule, as was the pruning and positioning of trees. And the garden thrived on this eccentric treatment, growing strong, luxuriant rows of cabbages and turnips, carrots which were sweet and succulent and mysteriously free of slugs, trees whose branches fairly touched the ground under the weight of apples, pears, plums, cherries. Brightly colored Oriental-looking signs taped to tree branches supposedly kept the birds from eating the fruit. Astrological symbols- painstakingly constructed from pieces of broken pottery and colored glass set into the gravel path- lined the garden beds.

IRISH POTATO COOKIES This dough must chill before baking. 1 and ½ cups white (granulated) sugar 1 cup salted butter (½ pound, 2 sticks), softened to room temperature 3 large eggs 2 teaspoons cream of tartar 1 teaspoon baking soda ½ teaspoon salt 1 teaspoon vanilla extract 1 and ½ cups all-purpose flour (pack it down in the cup when you measure it) 3 cups instant mashed potato flakes (I used Hungry Jack Original) 1 cup finely chopped walnuts (measure AFTER chopping) ½ cup powdered (confectioners’) sugar in a bowl for later Place the white (granulated) sugar in the bowl of an electric mixer. Hannah’s 1st Note: This recipe is a lot easier to make if you use an electric mixer. You can do it by hand, but it will take much longer. Add the softened butter and mix until the two ingredients are well combined and the mixture is light in color and fluffy. Add the eggs, one by one, beating after each addition. Add the cream of tartar, baking soda, and salt. Mix until everything is well combined. Add the vanilla extract and mix it in. Measure out the all-purpose flour in a separate bowl. Mix it into the sugar, butter, and egg mixture in half-cup increments at LOW speed, mixing well after each addition. Add the instant mashed potato flakes in half-cup increments, mixing well after each addition. Beat until everything is well incorporated. Mix in the chopped walnuts. Beat for at least a minute on MEDIUM speed until everything is thoroughly combined. Hannah’s 2nd Note: At this point, you can add several drops of green food coloring if you are making these cookies for St. Patrick’s Day. Try to achieve a nice pale green. Scrape down the sides of your mixing bowl and give your Irish Potato Cookie dough a final stir with a wooden spoon by hand. Prepare your cookie sheets by spraying them with Pam or another nonstick cooking spray, or covering them with parchment paper. Scoop out a small amount of cookie dough with a spoon from your silverware drawer and try to form a dough ball with your impeccably clean hands. If this is too difficult because the dough is too soft, cover your bowl with plastic wrap and refrigerate it for 30 minutes to an hour. (Overnight is fine too, but then don’t forget to shut off the oven!) When you’re ready to bake, preheat the oven to 350 degrees F., rack in the center position. While your oven is preheating, place the powdered sugar in a small bowl. You will use it to coat the cookie dough balls you will form. Form balls of cookie dough 1 inch in diameter with your impeccably clean hands. Roll the dough balls in the bowl of powdered sugar, one at a time, and place them on the cookie sheets, 12 dough balls to a standard-sized sheet. Flatten the dough balls a bit with a metal spatula or the heel of your impeccably clean hand. Bake at 350 degrees F. for 10 to 12 minutes, or until your cookies are golden around the edges. Take your cookies out of the oven and cool on the cookie sheet for 2 minutes and then remove them to a wire rack. If you’ve covered your cookie sheets with parchment paper, all you have to do is grasp the edges of the paper and pull them, cookies and all, onto the wire rack. Yield: Approximately 8 dozen tender and delicious cookies, depending on cookie size

1] God have mercy on the sinner Who must write with no dinner, No gravy and no grub, No pewter and no pub, No bellyand no bowels, Only consonants and vowels. 2] But we moderns are impatient and destructive 3] And how can poetry stand up against its new conditions? Its position is perfectly precarious. 4] In all the good Greek of Plato I lack my roastbeef and potato. A better man was Aristotle, Pulling steady on the bottle.

Other dictates seemed positively eccentric: they were never to eat pork products, rabbit, hare or shellfish (the laws given in the Pentateuch, ‘as dictated by Moses in the Old Testament’),35 nor be allowed to eat between meals; nor were they ever to be forced to eat anything they did not want to eat – one child ate nothing but mashed potatoes for two years.