Prep Time Quotes

Anyone who's really interested in anything spends time alone.

Before and after... I heard a thousand times that a boy, or a man, can't make you happy, that you have to be happy on your own before you can be happy with another person. All I can say is, I wish it were true.

Mr. Greer timed all our speeches with an oven timer. Things were nothing at Tribeca Alternative, considered one of Manhattan's finest prep schools, if not high tech.

If you knew where your happiness came from, it gave you patience. You realized that a lot of the time, you were just waiting out a situation, and that took the pressure off; you no longer looked to every interaction to actually do something for you.

I have always found the times when another person recognizes you to be strangely sad; I suspect the pathos of these moments is their rareness, the way they contrast with most daily encounters. That reminder that it can be different, that you need not go through your life unknown but that you probably still will--that is the part that's almost unbearable.

The interest I felt in certain guys then confused me, because it wasn't romantic, but I wasn't sure what else it might be. But now I know: I wanted to take up people's time making jokes, to tease the dean in front of the entire school, to call him by a nickname. What I wanted was to be a cocky high-school boy, so fucking sure of my place in the world.

You don't know me, dude," he says, not smiling this time. Gonzo examines his cards, prepping for his next move. "People always think that they know other people, but they don't. Not really. I mean, maybe they know things about them, like they won't eat doughnuts or they like action movies or whatever. But they don't know what their friends do in their rooms alone at night or what happened to them when they were kids or if they feel ****ed up for no reason at all.

At that time in my life, no conclusion was a bad conclusion. Something ended, and you stopped wishing and worrying. You could consider your mistakes, and you might be embarrassed by them, but the box was sealed, the door was shut, you were no longer immersed in the confusing middle.

Oreo Cookie Flavored Balls Prep Time: 30 Minutes Ready In: 1 Hour 45 Minutes Cook Time: 1Hour 45 Minutes

Characters could never escape me. Not when I could trap them in my kindle for the rest of time. Suckers.

I think you can tell by now that I'm not the type of man to beat around the bush. I'll tell you exactly what I want from you." Maxon took a step closer. My breath caught in my throat. I'd just walked into the very situation I feared. No guards, no cameras, no one to stop him from doing whatever he wanted. Knee-jerk reaction. Literally. I kneed His Majesty in the thigh. Hard. Maxon let out a yell and reached down, clutching himself as I backed away from him. "What was that for?" "If you lay a single finger on me, I'll do worse!" I promised. "What?" "I said, if you-" "No, no, you crazy girl, I heard you the first time." Maxon grimaced. "But just what in the world do you mean by it?" I felt the heat run through my body. I'd jumped to the worst possible conclusion and set myself up to fight something that obviously wasn't coming. The guards ran up, alerted by our little squabble. Maxon waved them away from an awkward, half-bent position. We were quiet for a while, and once Maxon was over the worst of his pain, he faced me. "What did you think I wanted?" he asked. I ducked my head and blushed. "America, what did you think I wanted?" He sounded upset. More than upset. Offended. He had obviously guessed what I'd assumed, and he didn't like that one bit. "In public? You thought...for heaven's sake. I'm a gentleman!" He started to walk away but turned back. "Why did you even offer to help if you think so little of me?" I couldn't even look him in the eye. I didn't know how to explain I had been prepped to expect a dog, that the darkness and privacy made me feel strange, that I'd only ever been alone with one other boy and that was how we behaved.

You don't need this prep but I'm going to give it to you anyway. I can tell, I don't know any of you that well, but I can see it in your faces that and some of you have faces that remind me of what my face looked like when I was younger. I see some of you young people out there and I remember how hard it is to be young. And I remember how hard it is to be rejected the first time when you're young. And so what I want you to do is close your eyes. And I can see you, so don't cheat me here. Close those eyes of yours. Put 'em, real tight. And I want you to imagine the first person who broke you heart. The first person that didn't like you back, the first person that said shitty stuff about you. The first person that dumped you. The first person that changed their phone number because you called them 62 times in one day. The first person that didn't know how good you were and they missed you, they passed you by. Imagine that person and then I want you to sing at the top of your fucking lungs. I want you to sing. I want to heal that with you right now. (sings): Look me in the eye and tell me you dont find me attractive. Look me in the heart and tell me that you wont go. Look me in the eye and promise no love is like our love look me in the heart and unbreak broken it wont happen.

I don't get it?" she asked "I don't get it? Let me tell you something about what I get. You think you're so smart? I spent three years on a full academic scholarship at the best college-prep school in the country. And when they kicked me out I had to petition-petition!-to keep them from wiping out my four-point-oh transcript." Daniel moved away, but Luce pursued him, taking a step forward for every wide-eyed step he took back. Probably freaking him out, but so what? He'd been asking for it every time he condescended to her. "I know Latin and French, and in middle school, I won the science fair three years in a row." She had backed him up against the railing of the boardwalk and was trying to restrain herself from poking him in the chest with her finger. She wasn't finished. "I also do the Sunday crossword puzzle, sometimes in under an hour. I have an unerringly good sense of direction... though not always when it comes to guys." She swallowed and took a moment to catch her breath. "And someday, I'm going to be a psychiatrist who actually listens to her patients and helps people. Okay? So don't keep talking to me like I'm stupid and don't tell me I don't understand just because I can't decode your erratic, flaky, hot-one-minute-cold-the-next, frankly"-she looked up at him, letting out her breath-"really hurtful behavior." She brushed a tear away, angry with herself for getting so worked up.

By the time we met up again, she'd be able to hand her reaction to me as a tidy package: a single square of lasagna in a sealed Tupperware container as opposed to a squalid kitchen with tomato sauce splattered on the counters. And I wouldn't have to be there while she got it in order.

But I was living my life sideway. I did not act on what I wanted, I did not say the things I thought, and being so stifled and clamped all the time left me exhausted; no matter what I was doing, I was always imagining something else.

Did Ellis hurt like I did my first time? I hoped not. I tried desperately to prep him as best I could, but there was still no guarantee that today he wouldn’t feel the repercussions, despite my careful planning. To his advantage, and to the detriment of my ego, I was on the low side of average.

Yield 1 main course Prep time approximately 2 minutes Processing time approximately 10 minutes Calorie Burn 172 Calories 105 Net-Calories -67 Ingredients: Olive oil cooking spray Pinch of red pepper flakes, plus more as desired ½ head cauliflower, grated on the small holes of box grater to the size of rice (about 1 cup) Kosher salt

I might've spent too much time reading that book, Groupie, that Miranda gave me a few days ago. It's a reverse harem story where the main character gets all five boys to herself. Like … what I have. But, it ends that way, too. She doesn't have to choose. Lucky bitch.

Everyone deserves the chance to survive. I think of this every time I see another disaster. There are probably people dying who don’t have to.

Then for a moment like so many times before this I lost the words. Watched them drop . . . No. Dissipate . . . from the air between us. Dissipate. The word has shown up on my SAT prep tests again and again until it landed in this room with us. Between my mother. And me.

Not that parents are alone in their extreme behavior. That have more than enough company among school boards and high-ranking politicians who think if you "fix the schools, they'll fix the kids." So, in Gadsden, Alabama, school officials eliminated kindergarten nap time in 2003 so the children would have more test-prep time. Two hours away in Atlanta, school officials figured that if you eliminated recess, the kids will study more. And just in case those shifty teachers try to sneak it in, Atlanta started building schools without playgrounds. "We are intent on improving academic performance," said the superintendent. "You don't do that by having kids hanging on the monkey bars." Meanwhile, Georgia's governor wanted the state to give Mozart CDs to newborns because research showed Mozart improved babies' IQs (which later proved to be mythical research). Right behind him is Lincoln, Rhode Island, where they canceled the district spelling bee because only one child would win, leaving all others behind, thus violating the intent of No Child Left Behind--or, as they might say in Lincoln, no child gets ahead.

After all, these were not topics you could discuss with someone else; what was there to say to another person about how it felt? You could concoct things you wanted but in certain moments the light shifted or time slowed – on Sundays in particular, time slowed, and occasionally on Saturday afternoons, if you didn’t have a game – and you saw that it was all really nothing. It was just endlessness and what you got or didn’t get would hardly make a difference, and then what was there? The loathsomely familiar room where you lived, your horrible face and body, and the rebuke of other people, how they were unbothered, how you would seem, if you tried to explain, kind of weird and kind of boring and not even original. Why did their lives proceed so easily? Why was it that you needed to convince them and they needed to be convinced and not the other way around? Not, of course, that you would actually succeed if you tried.

And the next time we had football together, he kicked a boy who dared to say he hoped Santa Claus brought me a personality for Christmas.

Life is always ticking by, one second at a time, and nothing is over until it’s over, but … for now, I’m happy resting in the arms of the elite. For now, this is exactly what I need.

You were a complete asshole.” “I’m not that person anymore,” I argue once again. How many times do I need to say it before people actually start to believe it. “Good luck convincing her of that.

Over the years, I’d turned to the company of books more than people when Dad wasn’t around. Characters could never escape me. Not when I could trap them in my kindle for the rest of time. Suckers.

That's what it is. That's what my morning was like: all these real physical heavy positive vibrations, the soul of this tape. The fuzzy groove. The meaning of it all, if it has one: All love, all the time. Peace and happiness in every day. Peace and happiness with cow blood dripping from your hands, bright blood staining your fingerprints because you didn't glove up since you don't normally do prep work. Peace and happiness when you're making a list of everything that's wrong with the world and squinting your eyes tight trying to imagine your way out of it. Peace, peace, peace, happiness, happiness, happiness.

from The Prep Pantheon: An All-Time Great Alumni Association Caroline Kennedy. Concord Academy ’75. Harvard ’80. On technical points Preppier than Mummy. During four years at Harvard Square, an unnatural fiber never went near her body (except for the shell of her L. L. Bean down vest). Her lacrosse game was ruthless, her brunch technique dazzling (smoked heavily, sat with the descendents of three other presidents).

As New York Times columnist Charles Blow observed, “Trump’s magical mixture is to make being afraid feel like fun. His rallies are a hybrid of concert revelry and combat prep. Trump tells his followers about all the things of which they should be afraid, or shouldn’t trust or should hate, and then positions himself as the greatest defense against those things. His supporters roar their approval at their white knight.

When I was in junior high, I used to think I would turn out to be one of the guys, and boys would say, 'Oh, you're so great,' but they wouldn't date me. I thought I wasn't pretty enough. But then I got to Ault and first of all, I'm not really friends with any guys. And then, with you this year, I thought, if Cross will keep hooking up with me, maybe I'm okay after all. But time passed and I never became your girlfriend. And so then I thought, not only was I wrong, but my life turned out to be the opposite of what I expected. Meaning, it wasn't my appearance--that's not the bad thing about me. It's my personality. But how do I know which part? I have no idea. I've tried to think about if it's one thing in isolation or everything together, or what can I do to fix it, or how can I convince you. Then I thought, maybe it is my looks, maybe I was right before. And I never figured it out. Obviously, I didn't. But I've spent a lot of time this year trying. And the reason I'm telling you all this is that I want you to know no one in my life has ever made me feel worse about myself than you.

I’m never giving up on you, Crystal,” he says. “You can hurt me ten times what you did. You can do it every day, and it won’t matter. I’ll do whatever it takes to convince you of that. I’ll die for you before I let you go.

There are times when I like to turn my 'FACE PR' volume UP in HD, especially when I'm emerging out of prep mode; to put little more GLOSS on the LIPS of face public relations (as industry) to FLOSS...as a game-face CHANGER!

Servings: 6 Prep Time: 12 hours (vegetarian, gluten-free, dairy-free) This is another way to get your fix for a frozen, slightly sweet treat without going overboard on dairy and sugar. 8 extremely ripe bananas, peeled and diced 1 tablespoon honey ½ cup unsweetened almond, cashew, oat, or coconut milk, as needed to achieve desired consistency Place the banana pieces on a sheet pan and freeze overnight. Place the frozen banana pieces in a blender

Smoky Candied Bacon Sweet Potatoes prep time: 15 minutes     cook time: 40 minutes     servings: 10-12 The flavors of Fall come together in this dish of spiced roasted sweet potatoes with candied pecans and bacon. ingredients 3 pounds sweet potatoes, peels on and scrubbed 6 ounces bacon, sliced into 1-inch pieces 1/2 cup pecans, roughly chopped 1/3 cup pure Grade B maple syrup 1 teaspoon chili powder 1/2 teaspoon sea salt 1/2 teaspoon cinnamon 1/4 teaspoon cayenne powder method Preheat oven to 400 degrees F. Cut the sweet potatoes into even cubes then toss them with all of the ingredients in a bowl. Spread in a single layer on a rimmed baking sheet lined with parchment paper and roast for 20 minutes. Stir and continue roasting for 15 minutes. Turn the oven to broil and brown the potatoes for an additional 5 minutes. Watch the nuts closely and pull the tray out early if they begin to burn.

That whole time, all of high school and also middle school, was something I didn’t like to think about. It had been like prison. I knew it was wrong to compare my experience at a prep school in New Jersey to that of a disadvantaged person in an actual prison. Still, I compared it. Enforced idleness, arbitrary punishment, being trapped for hours among people crazed by hormones and boredom. . . . Some rewards went to the domineering, others to the servile. You couldn’t not be in an unhealthy relationship to power.

From the line, watching, three things are striking: (a) what on TV is a brisk crack is here a whooming roar that apparently is what a shotgun really sounds like; (b) trapshooting looks comparatively easy, because now the stocky older guy who's replaced the trim bearded guy at the rail is also blowing these little fluorescent plates away one after the other, so that a steady rain of lumpy orange crud is falling into the Nadir's wake; (c) a clay pigeon, when shot, undergoes a frighteningly familiar-looking midflight peripeteia -- erupting material, changing vector, and plummeting seaward in a corkscrewy way that all eerily recalls footage of the 1986 Challenger disaster. All the shooters who precede me seem to fire with a kind of casual scorn, and all get eight out of ten or above. But it turns out that, of these six guys, three have military-combat backgrounds, another two are L. L. Bean-model-type brothers who spend weeks every year hunting various fast-flying species with their "Papa" in southern Canada, and the last has got not only his own earmuffs, plus his own shotgun in a special crushed-velvet-lined case, but also his own trapshooting range in his backyard (31) in North Carolina. When it's finally my turn, the earmuffs they give me have somebody else's ear-oil on them and don't fit my head very well. The gun itself is shockingly heavy and stinks of what I'm told is cordite, small pubic spirals of which are still exiting the barrel from the Korea-vet who preceded me and is tied for first with 10/10. The two brothers are the only entrants even near my age; both got scores of 9/10 and are now appraising me coolly from identical prep-school-slouch positions against the starboard rail. The Greek NCOs seem extremely bored. I am handed the heavy gun and told to "be bracing a hip" against the aft rail and then to place the stock of the weapon against, no, not the shoulder of my hold-the-gun arm but the shoulder of my pull-the-trigger arm. (My initial error in this latter regard results in a severely distorted aim that makes the Greek by the catapult do a rather neat drop-and-roll.) Let's not spend a lot of time drawing this whole incident out. Let me simply say that, yes, my own trapshooting score was noticeably lower than the other entrants' scores, then simply make a few disinterested observations for the benefit of any novice contemplating trapshooting from a 7NC Megaship, and then we'll move on: (1) A certain level of displayed ineptitude with a firearm will cause everyone who knows anything about firearms to converge on you all at the same time with cautions and advice and handy tips. (2) A lot of the advice in (1) boils down to exhortations to "lead" the launched pigeon, but nobody explains whether this means that the gun's barrel should move across the sky with the pigeon or should instead sort of lie in static ambush along some point in the pigeon's projected path. (3) Whatever a "hair trigger" is, a shotgun does not have one. (4) If you've never fired a gun before, the urge to close your eyes at the precise moment of concussion is, for all practical purposes, irresistible. (5) The well-known "kick" of a fired shotgun is no misnomer; it knocks you back several steps with your arms pinwheeling wildly for balance, which when you're holding a still-loaded gun results in mass screaming and ducking and then on the next shot a conspicuous thinning of the crowd in the 9-Aft gallery above. Finally, (6), know that an unshot discus's movement against the vast lapis lazuli dome of the open ocean's sky is sun-like -- i.e., orange and parabolic and right-to-left -- and that its disappearance into the sea is edge-first and splashless and sad.

Prep Time: 15 minutes Cook Time: 20 minutes Serves: 6 Ingredients BISCUITS 2 cups flour 1 tablespoon baking powder 1 teaspoon kosher salt 1/2 cup shortening (butter, lard or vegetable shortening) 3/4 cup milk or buttermilk SAUSAGE GRAVY 1-pound breakfast pork sausage 1/3 cup flour 3 cups milk salt and black pepper, as needed Preparation Preheat oven to 450°F. In a large bowl, combine flour, baking powder and salt; cut in shortening until mixture has a crumbly texture. Add milk and mix into a dough, adding flour as needed until dough pulls away from side of bowl. On a lightly floured surface, roll or pat dough ¾-inch thick. Using a biscuit cutter, cut out biscuits, place on a baking sheet. Bake for 15 minutes, or until lightly browned on top. To make gravy: pan fry breakfast sausage until fully cooked, breaking up large pieces. Using a slotted spoon, transfer cooked sausage to bowl. Add flour to pan dripping and whisk until golden. Slowly add milk and whisk over low heat until thickened. Add reserved sausage and stir to blend. Season to taste with salt and black pepper. Serve split biscuits topped with gravy.

Don’t spend a week prepping for meetings; spend an hour and then go talk to people. Anything more is stalling. Don’t spend months doing full-time customer conversations before beginning to move on a product. Spend a week, maybe two. Get your bearings and then give them something to commit to.

For me, food is better than sex, and way more adventurous and innocent at the same time. I lose myself in finding the balance of the flavors. finding a way to invoke all the senses." I pause, meet his eyes. "What about you?" "You took the words right out of my mouth," he says, leaning forward on the prep table. "I feel the same way, mostly." He chuckles. "But better than sex? No way." This is a conversation I want to avoid, because all I'm thinking about right now is Charles picking me up, placing me on the prep counter, and ripping off my clothes. Angry sex. Passionate sex. Movie sex.

maps. I was less clueless about the basics of English, though I didn’t realise at the time that I was assuming that English grammar was the same as the Latin grammar I had been taught so well. (I remember that the first week I was there, a boy asked me during prep whether ager was second or third declension and I was able to tell him without pausing for thought that ager—a field—was second declension, so it went like annus, but that it dropped the “e,” as opposed to agger—a rampart—which was third declension, and retained the “e.” “My God,” I thought as he walked away, “Captain Lancaster did a good job.” My next thought was, “Lucky the boy didn’t ask me what a rampart was.…”) But given that I was teaching ten-year-olds, Geoffrey Tolson’s advice to “stay a page ahead” seemed perfectly sound. So I had no reason to believe, as I strode purposefully into the classroom to teach Form III their first history

There's one big difference between the poor and the rich,' Kite says, taking a drag from his cigarette. We are in a pub, at lunch-time. John Kite is always, unless stated otherwise, smoking a fag, in a pub, at lunch-time. 'The rich aren't evil, as so many of my brothers would tell you. I've known rich people -- I have played on their yachts -- and they are not unkind, or malign, and they do not hate the poor, as many would tell you. And they are not stupid -- or at least, not any more than the poor are. Much as I find amusing the idea of a ruling class of honking toffs, unable to put their socks on without Nanny helping them, it is not true. They build banks, and broker deals, and formulate policy, all with perfect competency. 'No -- the big difference between the rich and the poor is that the rich are blithe. They believe nothing can ever really be so bad, They are born with the lovely, velvety coating of blitheness -- like lanugo, on a baby -- and it is never rubbed off by a bill that can't be paid; a child that can't be educated; a home that must be left for a hostel, when the rent becomes too much. 'Their lives are the same for generations. There is no social upheaval that will really affect them. If you're comfortably middle-class, what's the worst a government policy could do? Ever? Tax you at 90 per cent and leave your bins, unemptied, on the pavement. But you and everyone you know will continue to drink wine -- but maybe cheaper -- go on holiday -- but somewhere nearer -- and pay off your mortgage -- although maybe later. 'Consider, now, then, the poor. What's the worst a government policy can do to them? It can cancel their operation, with no recourse to private care. It can run down their school -- with no escape route to a prep. It can have you out of your house and into a B&B by the end of the year. When the middle-classes get passionate about politics, they're arguing about their treats -- their tax breaks and their investments. When the poor get passionate about politics, they're fighting for their lives. 'Politics will always mean more to the poor. Always. That's why we strike and march, and despair when our young say they won't vote. That's why the poor are seen as more vital, and animalistic. No classical music for us -- no walking around National Trust properties, or buying reclaimed flooring. We don't have nostalgia. We don't do yesterday. We can't bear it. We don't want to be reminded of our past, because it was awful; dying in mines, and slums, without literacy, or the vote. Without dignity. It was all so desperate, then. That's why the present and the future is for the poor -- that's the place in time for us: surviving now, hoping for better, later. We live now -- for our instant, hot, fast treats, to prep us up: sugar, a cigarette, a new fast song on the radio. 'You must never, never forget, when you talk to someone poor, that it takes ten times the effort to get anywhere from a bad postcode, It's a miracle when someone from a bad postcode gets anywhere, son. A miracle they do anything at all.

It was more when things slowed down, during the parts when you were supposed to have fun, that my lack of friends felt obvious- on Saturday nights, when there dances I didn't go to, and during visitation... I spent those times hiding. Most of the other girls propped open their doors for visitation, but we kept ours shut.

FRENCH TOAST I like to cook up a batch, then refrigerate or freeze individual slices in zip-top bags. A quick heating in the toaster or microwave oven and breakfast is ready. Substitute a tablespoon of brown sugar for the dates if you wish. The turmeric is for color; if you don’t have it, just leave it out. PREP: 10 MINUTES | COOK: 15 MINUTES • MAKES 12 SLICES 2 cups Cashew Milk 3 tablespoons chopped, pitted dates 1⁄8 teaspoon ground cinnamon Dash of ground turmeric 12 slices whole wheat bread Pure maple syrup, fruit sauce, or fruit spread, for serving Process 1 cup of the Cashew Milk and the dates, cinnamon, and turmeric in a blender until smooth. Add the remaining 1 cup Cashew Milk and blend a few more moments. Pour the mixture into a bowl and dip slices of bread in it, one at a time, coating them well. Heat a nonstick griddle or skillet over medium heat. Cook as many slices as your pan will handle at a time, turning until both sides are evenly browned. Serve warm with toppings of your choice.

Because if you were into her, you wouldn’t want it to be just hanging out and fucking around. You’d want to be with her all the time. Your thoughts would be consumed with her. You’d see things, or something would happen to you, and you’d immediately want to tell her. Because she’s it for you. You can’t see or think or taste anything else. Just her. Her.

You need a safe word.” Her eyes lit up. Honest to fucking God, lit up as I suggested that. “Can it be utterly ridiculous?” she asked, biting her bottom lip. “No,” I growled. “Can it be cock-munching-honey-badger?” “No.” “Super-dicks-unite?” “No.” “Hail-Saint-Lord-of-spanking?” “How many times do you want to end up being punished?” I demanded as her eyes danced with amusement. “As

One of my most vivid memories is of coming back West from prep school and later from college at Christmas time. Those who went farther than Chicago would gather in the old dim Union Station at six o’clock of a December evening, with a few Chicago friends, already caught up into their own holiday gayeties, to bid them a hasty good-by. I remember the fur coats of the girls returning from Miss This-or-that’s and the chatter of frozen breath and the hands waving overhead as we caught sight of old acquaintances, and the matchings of invitations: “Are you going to the Ordways’? the Herseys’? the Schultzes’?” and the long green tickets clasped tight in our gloved hands. And last the murky yellow cars of the Chicago, Milwaukee and St. Paul railroad looking cheerful as Christmas itself on the tracks beside the gate. When we pulled out into the winter night and the real snow, our snow, began to stretch out beside us and twinkle against the windows, and the dim lights of small Wisconsin stations moved by, a sharp wild brace came suddenly into the air. We drew in deep breaths of it as we walked back from dinner through the cold vestibules, unutterably aware of our identity with this country for one strange hour, before we melted indistinguishably into it again. That’s my Middle West — not the wheat or the prairies or the lost Swede towns, but the thrilling returning trains of my youth, and the street lamps and sleigh bells in the frosty dark and the shadows of holly wreaths thrown by lighted windows on the snow. I am part of that, a little solemn with the feel of those long winters, a little complacent from growing up in the Carraway house in a city where dwellings are still called through decades by a family’s name. I see now that this has been a story of the West, after all — Tom and Gatsby, Daisy and Jordan and I, were all Westerners, and perhaps we possessed some deficiency in common which made us subtly unadaptable to Eastern life.

Who the fuck are you?" he demanded. I ground my jaw, but gave him his answer because I'd played this game with him enough times to know he wouldn't leave until he got it from me.  "Saint Memphis." "And does Saint-mother-fucking-Memphis fall apart when shit doesn't go to plan?" he asked. I bit my tongue on the response I wanted to give and straightened as I turned to look him in the eye. "No.

How are things going with your brothers?” “The judge set a date to hear me out after graduation. Mrs.Collins has been prepping me.” “That is awesome!” “Yeah.” “What’s wrong?” “Carrie and Joe hired a lawyer and I lost visitation.” Echo placed her delicate hand over mine.“Oh, Noah. I am so sorry." I’d spent countless hours on the couch in the basement, staring at the ceiling wondering what she was doing. Her laughter, her smile, the feel of her body next to mine, and the regret that I let her walk away too easily haunted me. Taking the risk, I entwined my fingers with hers. Odds were I’d never get the chance to be this close again. "No, Mrs. Collins convinced me the best thing to do is to keep my distance and follow the letter of the law." "Wow, Mrs. Collins is a freaking miracle worker. Dangerous Noah Hutchins on the straight and narrow. If you don’t watch out she’ll ruin your rep with the girls." I lowered my voice. "Not that it matters. I only care what one girl thinks about me." She relaxed her fingers into mine and stroked her thumb over my skin. Minutes into being alone together, we fell into each other again, like no time had passed. I could blame her for ending us, but in the end, I agreed with her decision. “How about you, Echo? Did you find your answers?” “No.” If I continued to disregard breakup rules, I might as well go all the way. I pushed her curls behind her shoulder and let my fingers linger longer than needed so I could enjoy the silky feel. “Don’t hide from me, baby. We’ve been through too much for that.” Echo leaned into me, placing her head on my shoulder and letting me wrap an arm around her. “I’ve missed you, too, Noah. I’m tired of ignoring you.” “Then don’t.” Ignoring her hurt like hell. Acknowledging her had to be better. I swallowed, trying to shut out the bittersweet memories of our last night together. “Where’ve you been? It kills me when you’re not at school.” “I went to an art gallery and the curator showed some interest in my work and sold my first piece two days later. Since then, I’ve been traveling around to different galleries, hawking my wares.” “That’s awesome, Echo. Sounds like you’re fitting into your future perfectly. Where did you decide to go to school?” “I don’t know if I’m going to school.” Shock jolted my system and I inched away to make sure I understood. “What the fuck do you mean you don’t know? You’ve got colleges falling all over you and you don’t fucking know if you want to go to school?” My damned little siren laughed at me. “I see your language has improved.” Poof—like magic, the anger disappeared. “If you’re not going to school, then what are your plans?” "I’m considering putting college off for a year or two and traveling cross-country, hopping from gallery to gallery.” “I feel like a dick. We made a deal and I left you hanging. I’m not that guy who goes back on his word. What can I do to help you get to the truth?” Echo’s chest rose with her breath then deflated when she exhaled. Sensing our moment ending, I nuzzled her hair, savoring her scent. She patted my knee and broke away. “Nothing. There’s nothing you can do.” "I think it’s time that I move on. As soon as I graduate, this part of my life will be over. I’m okay with not knowing what happened.” Her words sounded pretty, but I knew her better. She’d blinked three times in a row.

Perhaps the best way to slip through a system unnoticed is through confusion and disorganization. Where could I find both in one place? The Department of Motor Vehicles. Before I went down to The Most Miserable Place on Earth, I decided to prep for it. I treated it like an audition. I spent an hour on my hair and makeup, and an additional twenty minutes picking out the perfect short dress. Now it was time for some Irish charm.

Her teeth sank into my bottom lip and I wasn't even sure if the blood I could taste was mine or that of the men we'd just killed, and I didn't care. Because this kiss was more than just a kiss. It was an oath and a vow and a promise I intended to keep until death came and ripped me from this world kicking and screaming and cursing for the rest of time. I was her creature now. I was a man on his knees in the rain and a monster hiding in the dark and I was hers to command at will.

Sexual Arousal and Foreplay: If we’re to believe that what we see in movies, our sexual rendezvous would consist of 10 seconds of kissing, 5 seconds of groping, and another 5 seconds closing the deal. A straightforward sex scene doesn’t commonly show the female arousal process, and a lot of the time, this process is key in order to have a really satisfying sexual experience. Fooling around a lot before part A goes into slot B gets the female body prepped for sex in very important way.

Ginger-Dijon Glazed Pork Tenderloin Prep time: 10 minutes • Cook time: 35 minutes Dijon mustard, reduced-fat sour cream, and fresh ginger create a flavorful coating for this tender pork roast. Buy an extra pork loin and slice for lunch the next day. 1½ tablespoons Dijon mustard 1 tablespoon reduced-fat sour cream 1 teaspoon grated fresh ginger ¼ teaspoon dried thyme Salt 1½ pounds pork loin 1 large garlic clove, thinly sliced 1½ teaspoons extra-virgin olive oil Freshly ground black pepper Heat the oven to 450°F. In a small bowl, stir together mustard, sour cream, ginger, thyme, and a pinch of salt; set aside. Make several ¼-inch slits in pork loin. Slip garlic into slits. Brush loin with oil and season with salt and pepper. Heat a large cast-iron or other ovenproof skillet over high heat. Add pork loin and brown on all sides, about 5 minutes. Remove the pan from the heat. Spread mustard mixture over pork, then transfer the skillet to the oven and cook until a meat thermometer inserted into center of pork

back-scratching of liquor licenses, the netherworld of trash removal, linen, grease disposal. And with every dime you've got tied up in your new place, suddenly the drains in your prep kitchen are backing up with raw sewage, pushing hundreds of gallons of impacted crap into your dining room; your coke-addled chef just called that Asian waitress who's working her way through law school a chink, which ensures your presence in court for the next six months; your bartender is giving away the bar to under-age girls from Wantagh, any one of whom could then crash Daddy's Buick into a busload of divinity students, putting your liquor license in peril, to say the least; the Ansel System could go off, shutting down your kitchen in the middle of a ten-thousand-dollar night; there's the ongoing struggle with rodents and cockroaches, any one of which could crawl across the Tina Brown four-top in the middle of the dessert course; you just bought 10,000 dollars-worth of shrimp when the market was low, but the walk-in freezer just went on the fritz and naturally it's a holiday weekend, so good luck getting a service call in time; the dishwasher just walked out after arguing with the busboy, and they need glasses now on table seven; immigration is at the door for a surprise inspection of your kitchen's Green Cards; the produce guy wants a certified check or he's taking back the delivery; you didn't order enough napkins for the weekend — and is that the New York Times reviewer waiting for your hostess to stop flirting and notice her?

In crew, contempt is important. In Boston, Boston University and Northeastern crew are treated with contempt by the college up the river. Intramural crew is treated with contempt. Nonathletic coxswains (Chinese engineering majors, poets) are treated with contempt. A true coxswain is a diminutive jock, raging against the pint size that made him the butt of so many jokes at Prep school. He runs twenty stadiums a day, his girlfriend is six feet one, and he can scream orders even when he has the flu (which he catches at least three times a winter).

If we could free up the time pastors devote to prepping their sermons, and making sure the choir is ready, and leading trustees meetings, and figuring out the next stewardship campaign, we would create the time for them to be in the parks with the least and the lost, to be with those who are hurting, to be in prayer and contemplation to reenergize themselves, and to lead others to do all of these same things (which they will do when they see their pastor doing it). I truly believe that if we give our pastors time to love people, people will follow suit!

This underscores another common feature of WMDs. They tend to punish the poor. This is, in part, because they are engineered to evaluate large numbers of people. They specialize in bulk, and they’re cheap. That’s part of their appeal. The wealthy, by contrast, often benefit from personal input. A white-shoe law firm or an exclusive prep school will lean far more on recommendations and face-to-face interviews than will a fast-food chain or a cash-strapped urban school district. The privileged, we’ll see time and again, are processed more by people, the masses by machines.

This anxiety meant that I spent a lot of time hiding, usually in my room, after any pleasant exchange with another person. And there were rules to the anxiety, practically mathematical in their consistency: The less well you knew the person, the greater the pressure the second time around to be special or charming, if that’s what you thought you’d been the first time; mostly it was about reinforcement. Also: The shorter the time that elapsed from your first encounter to your second, the greater the pressure; hence the lecture-to-library agony. And finally: The better the original interaction, the greater the pressure. Often, my anxiety would set in prior to the end of the interaction—I’d just want it to be over while we all still liked each other, before things turned.

There’s a problem when we’re creating a job you can’t do if you have kids,” Dennis Van Roekel, former president of the National Education Association, told me. “There are a lot of us who spend too much time working. But ultimately, you need time for family, time for community, time for church.” According to a union executive who has negotiated charter school contracts across the country, at many schools teachers are expected to eat lunch with their students, and have no prep period to plan lessons. At others, when a teacher calls in sick, the school will not hire a substitute, but will instead require other teachers to fill in during their prep periods. At one Chicago charter school, teachers complained that they had so little free time during the day that they could not visit the bathroom.

Putin had launched “a new form of warfare” in which the human mind was the main battlefront, a comprehensive assessment by the Modern War Institute at West Point concluded a decade later. Using disinformation and deception, “Russia created the time and space to shape the international narrative in the critical early days of the conflict.” The West Point study saw four essential elements of Russian information warfare on display in Georgia and thereafter: “First, and most benignly, it aims to put the best spin it can on ordinary news; second, it incites a population with fake information in order to prep a battlefield; third, it uses disinformation or creates enough ambiguity to confuse people on the battlefield; and fourth, it outright lies.” The overarching Russian strategy was “to degrade trust in institutions across the world.

Buffalo Chicken Mac & Cheese This easy meal combines the flavors of buffalo wings and mac and cheese.  To cut down on prep/cooking time, use a pre-cooked rotisserie chicken! 1 Cup milk 1 (12 oz) can evaporated milk ¼ Tsp garlic powder ½ Cup buffalo hot sauce (Frank’s Red Hot is a good bet) 3 Cups shredded cheese (just cheddar or a mix if you’d like) 1 lb pre-cooked chicken, shredded ½ lb uncooked pasta (such as elbow macaroni) Chopped onion/celery/carrots, crumbled blue cheese (optional) Mix milk, evaporated milk, garlic powder, and hot sauce in slow cooker until combined.  Add salt & pepper (to taste).  Stir in cheese, chicken, and uncooked pasta. Cook on low for approximately 1 hour, stir, then continue cooking an additional 30-60 minutes, or until pasta is tender. Garnish with chopped vegetables and/or blue cheese (if desired).  Enjoy!

Many people assume that working from home is like a vacation, where you get to do what you want when you want. This was not the case for me. The demands of eBay put me on the strictest schedule I’d ever endured. Because my auctions were timed, there were very real consequences for missing deadlines. The prime time for auctions to go live was Sunday evening. If mine went up late, that meant my customers, who were likely waiting to pounce on my latest batch of vintage gems, might end up disappointed, instead giving another seller their business. If I took too long to respond to a customer inquiry, she might get impatient, choosing to bid on something else. Shipping orders out late might result in negative feedback, and if I didn’t steam and prep all the clothes the night before a shoot, there wouldn’t be time to get through everything in one day.

I thought about my father in 1959, brush-cut and clean-shaven, taking the elevator up to the editorial offices in the CBS building to meet my sad, solitary, lovely young mother. She was tall, she had a nice figure. She had pretty red hair. And she was a real lost soul. It was time for Dick to find a wife. It was time for Jerry to find his next victim. Woody needed a muse. Henry needed to be understood. Spade was on his sacred mission to find the mythical Her. And we, the pretty, bright girls coming up through prep schools and the Ivy League, loaded up with Sylvia Plath and the Romantic poets, were prepped to be the just deserts of genius. We were milk-fed and impressionable. Privileged and heedless. We were disposable and interchangeable. We were only supposed to last for one incandescent moment, like mayflies, then flutter off into oblivion so that the men might be free to work, to publish, and to pursue their next great passion.

Fritz.” The butler rushed over from the crudité arrangement he was working on. “Yes, master! I am eager to be of aid.” “Take this.” iAm peeled the cat off himself, prying both of its front claws out of his fleece. “And do whatever it is you do with it.” As he turned away, he felt like glancing back and making sure G*dd*mn was okay. But why the fuck would he do that? He had to get to Sal’s and check on his staff. Usually he hit the restaurant in the early afternoon, but shit had not been “usual,” what with that migraine: Every time his brother had one, they both got a headache. Now, though, with Trez rebounding and no doubt soon to be on the grind with that Chosen, it was time to get back on his own track. If only to keep himself from going psychotic. Jesus Christ, Trez was now going to fuck that female. And God only knew where that was going to land them all. Just as he hit the exit, he called out over his shoulder, “Fritz.” Through the din of First Meal prep, the doggen answered back, “Yes, master?” “I never find any seafood in this place. Why is that?” “The King does not favor any manner of fin.” “Would he allow it in here?” “Oh, yes, master. Just not upon his table, and certainly never upon his plate.” iAm stared at the panels of the door in front of him. “I want you to get some fresh salmon and poach it. Tonight.” “But of course. I will not have it ready afore First Meal for you—” “Not for me. I hate fish. It’s for G*dd*mn Cat. I want him served that regularly.” He pushed the door open. “And get him some fresh veggies. What kind of cat food does he eat?” “Only the best. Hill’s Science Diet.” “Find out what is in his food—and then I want everything hand-prepared. Nothing out of the bag for him from now on.” Approval bloomed in the old doggen’s voice: “I’m sure Master Boo will appreciate your special interest.” “I’m not interested in that bag of fur.” -iAm, Fritz, & Boo

It's eight, and it's time to prepare the filet mignons encrusted with pepper, sliced and served with an Israeli couscous salad with almonds, feta cheese, cherry tomatoes, roasted red peppers, preserved lemons, braised fennel, and artichoke bottoms. Funny, when I'd first made this meal for Caro, she didn't believe me when I'd presented the fine or medium grains at Moroccan or Algerian restaurants. Regardless of the name, Israeli couscous is more pasta-like and not crushed, but delicious all the same, and I love the texture---especially when making a Mediterranean-infused creation that celebrates the flavors of both spring and summer. While Oded preps the salad, I sear the steaks, and an aroma hits my nostrils---more potent than pepper---with a hint of floral notes, hazelnut, and citrus. I don't think anything of it, because my recipe is made up from a mix of many varieties of peppercorns---black, green, white, red, and pink. Maybe I'd added in a fruitier green?

Having been through prep with Flavius, Venia, and Octavia numerous times, it should just be an old routine to survive. But I haven’t anticipated the emotional ordeal that awaits me. At some point during the prep, each of them bursts into tears at least twice, and Octavia pretty much keeps up a running whimper throughout the morning. It turns out they really have become attached to me, and the idea of my returning to the arena has undone them. Combine that with the fact that by losing me they’ll be losing their ticket to all kinds of big social events, particularly my wedding, and the whole thing becomes unbearable. The idea of being strong for someone else having never entered their heads, I find myself in the position of having to console them. Since I’m the person going in to be slaughtered, this is somewhat annoying. It’s interesting, though, when I think of what Peeta said about the attendant on the train being unhappy about the victors having to fight again. About people in the Capitol not liking it. I still think all of that will be forgotten once the gong sounds, but it’s something of a revelation that those in the Capitol feel anything at all about us. They certainly don’t have a problem watching children murdered every year. But maybe they know too much about the victors, especially the ones who’ve been celebrities for ages, to forget we’re human beings. It’s more like watching your own friends die. More like the Games are for those of us in the districts. By the time Cinna shows up, I am irritable and exhausted from comforting the prep team, especially because their constant tears are reminding me of the ones undoubtedly being shed at home. Standing there in my thin robe with my stinging skin and heart, I know I can’t bear even one more look of regret. So the moment he walks in the door I snap, “I swear if you cry, I’ll kill you here and now.” Cinna just smiles. “Had a damp morning?” “You could wring me out,” I reply.

Inarguably, a successful restaurant demands that you live on the premises for the first few years, working seventeen-hour days, with total involvement in every aspect of a complicated, cruel and very fickle trade. You must be fluent in not only Spanish but the Kabbala-like intricacies of health codes, tax law, fire department regulations, environmental protection laws, building code, occupational safety and health regs, fair hiring practices, zoning, insurance, the vagaries and back-alley back-scratching of liquor licenses, the netherworld of trash removal, linen, grease disposal. And with every dime you've got tied up in your new place, suddenly the drains in your prep kitchen are backing up with raw sewage, pushing hundreds of gallons of impacted crap into your dining room; your coke-addled chef just called that Asian waitress who's working her way through law school a chink, which ensures your presence in court for the next six months; your bartender is giving away the bar to under-age girls from Wantagh, any one of whom could then crash Daddy's Buick into a busload of divinity students, putting your liquor license in peril, to say the least; the Ansel System could go off, shutting down your kitchen in the middle of a ten-thousand-dollar night; there's the ongoing struggle with rodents and cockroaches, any one of which could crawl across the Tina Brown four-top in the middle of the dessert course; you just bought 10,000 dollars-worth of shrimp when the market was low, but the walk-in freezer just went on the fritz and naturally it's a holiday weekend, so good luck getting a service call in time; the dishwasher just walked out after arguing with the busboy, and they need glasses now on table seven; immigration is at the door for a surprise inspection of your kitchen's Green Cards; the produce guy wants a certified check or he's taking back the delivery; you didn't order enough napkins for the weekend — and is that the New York Times reviewer waiting for your hostess to stop flirting and notice her?

From Dad to Dr. Janelle Kurtz, a shrink at Madrona Hill Dear Dr. Kurtz, My friend Hannah Dillard sang your praises regarding her husband, Frank’s, stay at Madrona Hill. From what I understand, Frank was struggling with depression. His inpatient treatment at Madrona Hill, under your supervision, did him wonders. I write you because I too am deeply concerned about my spouse. Her name is Bernadette Fox, and I fear she is very sick. (Forgive my shambolic penmanship. I’m on an airplane, and my laptop battery is dead so I’ve taken up a pen for the first time in years. I’ll press on, as I think it’s important to get everything down while it’s fresh in the memory.) I’ll begin with some background. Bernadette and I met about twenty-five years ago in Los Angeles, when the architecture firm for which she worked redesigned the animation house for which I worked. We were both from the East Coast and had gone to prep school. Bernadette was a rising star. I was taken by her beauty, gregariousness, and insouciant charm.

From: “Chris Kyle” Date: December 25, 2010 at 12:55:57 AM EST I appreciate your upbringing and your respect. My dad would have kicked my ass if I didn’t call everyone sir or Mr. until they notified me otherwise. So I am telling you, my name is Chris. Please no more sir bullshit. I went to college right out of high school, but did not finish. Sometimes I regret that. Now that I am out, I could really use the degree. Even if you think you will retire from the service, like I did, there is life after the military. I joined at 24 years old. I had some mental maturity over my teammates due to joining later. I also got to enjoy my youth. One thing about being a SEAL, you age fast. I was only in for eleven years, but I spent over half that time in a combat zone. Unlike other combat units, SEALs in a combat zone are operating. That means getting shot at on a daily basis. I had a baby face when I joined, and within two years, I looked as if I had aged 10 years. I am not in any way talking you out of joining. I loved my time, and if I hadn’t gotten married and had two kids, I would still be in. Unforeseen events will come at you in life. Your plants today will not be the same in four years. I am just trying to prep you for what is to come. I sit in an office or train other people on a range all day, every day. I would much rather be in Afghanistan being shot at again. I love the job and still miss it today. There is no better friendship than what the teams will offer. Once you become a SEAL, you will change. Your friends and family may think you are the same, but if they are really honest, they will see the difference. You will no longer have that innocence that you have now. Sometimes I even miss that person I used to be, but do not regret in any way who I have become. You will be much harder emotionally than you have ever imagined. The day to day bullshit that stresses people out now, fades away. You realize, once you have faced death and accepted it, that the meaningless bullshit in day to day life is worthless. I know this was a long answer to an easy question, but I just wanted to be completely honest. Take your time and enjoy your youth. The SEALs are one of the greatest things that have ever happened to me, but once you are in, you will no longer be the same. Chris Kyle

People, especially those in charge, rarely invite you into their offices and give freely of their time. Instead, you have to do something unique, compelling, even funny or a bit daring, to earn it. Even if you happen to be an exceptionally well-rounded person who possesses all of the scrappy qualities discussed so far, it’s still important to be prepared, dig deep, do the prep work, and think on your feet. Harry Gordon Selfridge, who founded the London-based department store Selfridges, knew the value of doing his homework. Selfridge, an American from Chicago, traveled to London in 1906 with the hope of building his “dream store.” He did just that in 1909, and more than a century later, his stores continue to serve customers in London, Manchester, and Birmingham. Selfridges’ success and staying power is rooted in the scrappy efforts of Harry Selfridge himself, a creative marketer who exhibited “a revolutionary understanding of publicity and the theatre of retail,” as he is described on the Selfridges’ Web site. His department store was known for creating events to attract special clientele, engaging shoppers in a way other retailers had never done before, catering to the holidays, adapting to cultural trends, and changing with the times and political movements such as the suffragists. Selfridge was noted to have said, “People will sit up and take notice of you if you will sit up and take notice of what makes them sit up and take notice.” How do you get people to take notice? How do you stand out in a positive way in order to make things happen? The curiosity and imagination Selfridge employed to successfully build his retail stores can be just as valuable for you to embrace in your circumstances. Perhaps you have landed a meeting, interview, or a quick coffee date with a key decision maker at a company that has sparked your interest. To maximize the impression you’re going to make, you have to know your audience. That means you must respectfully learn what you can about the person, their industry, or the culture of their organization. In fact, it pays to become familiar not only with the person’s current position but also their background, philosophies, triumphs, failures, and major breakthroughs. With that information in hand, you are less likely to waste the precious time you have and more likely to engage in genuine and meaningful conversation.

I remember, for example, the time at prep school when I was chosen for the under nines’ rugby team. Well, to be more accurate, I was chosen to be linesman, as I wasn’t good enough for the actual team. Anyway, it was a cold, miserable winter’s day, and there were no spectators out watching, which was uncommon. (Normally, at least a few boys or teachers would come out to watch the school matches.) But on this cold, blustery day the touchlines were deserted, except for one lone figure. It was my dad, standing in the rain, watching me, his son, perform my linesman duties. I felt so happy to see him, but also felt guilty. I mean, I hadn’t even made the team and here he was to watch me run up and down waving a silly flag. Yet it meant the world to me. When the halftime whistle blew it was my big moment. On I ran to the pitch, the plate of oranges in my hands, with Dad applauding from the touchline. Lives are made in such moments. Likewise, I remember Dad playing in the fathers-and-sons cricket match. All the other fathers were taking it very seriously, and then there was Dad in an old African safari hat, coming in to bat and tripping over his wicked--out for a duck. I loved that fun side of Dad, and everyone else seemed to love him for it as well. To be a part of that always made me smile.

Most fish—like skate wing—naturally taper off and narrow at the outer edges and toward the tail. Which is fine for moving through the water. Not so good for even cooking. A chef or cook looks at that graceful decline and sees a piece of protein that will cook unevenly: will, when the center—or fattest part—is perfect, be overcooked at the edges. They see a piece of fish that does not look like you could charge $39 for it. Customers should understand that what they are paying for, in any restaurant situation, is not just what’s on the plate—but everything that’s not on the plate: all the bone, skin, fat, and waste product which the chef did pay for, by the pound. When Eric Ripert, for instance, pays $15 or $20 a pound for a piece of fish, you can be sure, the guy who sells it to him does not care that 70 percent of that fish is going in the garbage. It’s still the same price. Same principle applies to meat, poultry—or any other protein. The price of the protein on the market may be $10 per pound, but by the time you’re putting the cleaned, prepped piece of meat or fish on the plate, it can actually cost you $35 a pound. And that’s before paying the guy who cuts it for you. That disparity in purchase price and actual price becomes even more extreme at the top end of the dining spectrum. The famous French mantra of “Use Everything,” by which most chefs live, is not the operative phrase of a three-starred Michelin restaurant. Here, it’s “Use Only the Very Best.

A Life like Mine: Round and round, round and round, this is how life is feeling at the very moment. Why on earth, would anyone want to live in a life that is never ending chaos? Not me, she thought to herself. Gloria Jacobson, 19 years old, was on her way to a life of success when she was finally looking into a life of school, love, and a family that could look up to her for being the next honor roll student. Well, ok, technically speaking, she wasn’t an “Honor roll” Student, and she wasn’t in love yet. But she did have one thing, and that was a family that loved her. Skeptical or not, as she was, she was headed to sleep after a long day’s journey through thoughts and school. She went to a College Prep school, so it wasn’t exactly the easiest. In fact, sometimes school to her could become one of the toughest things. She rolled up her jean legs and through on her purple hooded jacket then slipped out the door. “Mom will hopefully allow her to go to the school ball tomorrow night”; she thought as she crossed her fingers. It was going to be a school formal, and all the way through elementary and middle school, she wasn’t ever allowed to go. Why on earth wouldn’t her parents ever let her just be a normal teenage girl. After all she only turns 20, towards the end of graduation. Her entire life was devoted to school work, college apps, and volunteer work at different places after school, and church activities. She never seemed to have any time for boys or even friendships at this time. She practically had to beg for the ones that she already had. ~part of my story. :)

I soon found my feet, and was much less homesick than I was at prep school. Thank God. I learned that with plenty of free time on our hands, and being encouraged to fill the time with “interests,” I could come up with some great adventures. A couple of my best friends and I started climbing the huge old oak trees around the grounds, finding monkey routes through the branches that allowed us to travel between the trees, high up above the ground. It was brilliant. We soon had built a real-life Robin Hood den, with full-on branch swings, pulleys, and balancing bars high up in the treetops. We crossed the Thames on the high girders above a railway bridge, we built rafts out of old Styrofoam and even made a boat out of an old bathtub to go down the river in. (Sadly this sank, as the water came in through the overflow hole, which was a fundamental flaw. Note to self: Test rafts before committing to big rivers in them.) We spied on the beautiful French girls who worked in the kitchens, and even made camps on the rooftops overlooking the walkway they used on their way back from work. We would vainly attempt to try and chat them up as they passed. In between many of these antics we had to work hard academically, as well as dress in ridiculous clothes, consisting of long tailcoats and waistcoats. This developed in me the art of making smart clothes look ragged, and ever since, I have maintained a lifelong love of wearing good-quality clothes in a messy way. It even earned me the nickname of “Scug,” from the deputy-headmaster. In Eton slang this roughly translates as: “A person of no account, and of dirty appearance.

So now what do I do? Do I just approach and start slamming my palms on the window, demanding answers? That seemed somewhat logical. It also seemed kind of stupid. Do I sit here and wait? For how long? And what if the car drives off? Then what? I was still hunched behind the bush, trying to decide what to do, when the decision was made for me. The front passenger door opened and the bald guy stepped out. He still wore the dark suit, and despite the hour, he even had the sunglasses on. For a moment the man stood perfectly still, his back to the bush. Then he slowly turned his head and said, “Mickey.” Gulp. I had no idea how he had seen me, but it didn’t matter now. I stood up. He stared at me from behind those sunglasses, and in spite of the heat, I swear I felt a chill. “You have questions,” the bald man said to me. He spoke with one of those exaggerated British accents that almost sound phony. Like he’d gone to some fancy prep school and wanted to make sure you knew it. “But you’re not yet ready for the answers.” “What does that mean?” “It means,” he said, still with that accent, “just what it sounds like.” I frowned. “It sounds like something you’d read on a bad fortune cookie.” There was the hint of a smile on the bald man’s face. “Don’t tell anyone about us.” “Like who?” “Like anyone. Like your uncle.” “Myron? What would I tell him anyway? I don’t know anything. Who exactly are you? Or, as you put it, us?” “You’ll know,” he said, “when the time is right.” “And when will that be?” The man slid back into the car. He never seemed to hurry, but every moment was almost supernaturally fast and fluid. “Wait!” I shouted. I moved quickly, trying to reach the car door before it closed. “What were you doing in that house? Who are you?” But it was too late. He slammed the door shut. The car started up. Now, as I semi-planned earlier, I slapped the tinted windows with my palm. “Stop!” The

We had planned to spend Christmas morning with my family, and then head over to Phil and Kay’s for Christmas night. The whole family was there, including all the grandkids. Bella, Willie and Korie’s daughter, was the youngest and still an infant. We opened presents, ate dinner, and the whole evening felt surreal. Tomorrow morning I’ll have a baby in this world, I thought. When Jep and I left that night, I said, “I’m gonna go have a baby. See you all later!” For all the worry and concern and tears and prayers we’d spent on our unborn baby, when it came to her birth, she was no trouble at all. I went to the hospital, got prepped for the C-section, and within thirty minutes she was out. Lily was beautiful and healthy. I was overwhelmed with happiness and joy. I felt God had blessed me. He’d created life inside of me--a real, beautiful, breathing little human being--and brought her into this world through me. It was an unbelievable miracle. And the best part? Jep was in the delivery room. Unlike his dad, he wanted to be there, and he shared it all with me. I’ll never forget the sight of Jep decked out in blue scrubs, with the blue head cover, holding his baby girl for the first time. I’ll never forget how she nestled down in the crook of his arm, his hand wrapped up and around, gently holding her. He stared down at her, and I could see a smile behind his white surgical mask. He was already in love--I knew that look. After we admired the baby together, I fell asleep, and Jep took his newborn daughter out to meet the family. He told me later he bawled like a baby. Later, when she went to the hospital nursery, Jep kept going over there to stare at her. I think he was in shock and overwhelmed and excited. Lily had a light creamy complexion and little pink rosebud lips, and she was born December 26, 2002. Despite the rough pregnancy, she was perfect. God answered our prayers, and now we were a family of three. We’d been married just a little over a year.

Manhattan Prep started out as one lone tutor in a Starbucks coffee shop. Less than ten years later, it was a leading national education and publishing business that employed over one hundred people and was acquired by a public company for millions of dollars. How did that happen? We delivered a service that customers liked more than what was otherwise available. They sought us out and rewarded us with their business. We hired more people, grew, and kept improving. This process—a new company filling a need and flourishing as a result—is an example of value creation. It’s the fuel of economic growth, and what our country has been seeking a formula for. It’s the process that leads to new businesses and jobs. Value creation has a polar opposite: rent-seeking. In the 1980s, economists began noticing that countries with ample natural resources experienced lower economic growth rates than others. From 1965 to 1998 in the OPEC (oil-producing) countries, gross domestic product per capita decreased on average by 1.3 percent, while in the rest of the developed world, per capita growth increased by 2.2 percent (for an overall difference of 3.5 percent). This was a surprise—if you had lots of oil in the ground, wouldn’t that give you more wealth to invest and thus spur more rapid growth? Economists cited a number of factors to explain this “resource curse,” including internal and external conflict, corruption, lower monitoring of government, lack of diversification, and being subject to higher price volatility. One other possible explanation on offer was that a country’s smart people will wind up going to work in whatever industry is throwing off money (like the oil industry in Saudi Arabia). Thus fewer talented people are innovating in other industries, dragging down the growth rate over time. This makes sense—it’s a lot easier for a gifted Saudi to plug into the Ministry of Petroleum and Mineral Resources and extract economic value than to come up with a new business or industry. Does this sort of thing happen in the United States? Yes, you can make money through rent-seeking as opposed to value or wealth creation.

The first thing I see when I get home from the hospital after midnight is the glint of the stainless steel oven in the semidarkness of the kitchen. The air smells sweet and eggy. I walk to the oven and pull open the door. Six white ramekins hold six perfect-looking crème caramels, and I wonder if they're safe to eat. It's been more than three hours since I turned off the oven. I remember a Swedish chef telling me years ago when I worked as a prep cook that unrefrigerated food will keep for four hours, but he also cleaned his fingernails with the tip of his chef's knife, so who knows. I pick up one of the dishes and sniff it. It smells fine. Without taking off my coat, I dig into a drawer for a spoon and eat the crème caramel in five seconds flat. The texture is silky and it tastes sweet and custardy, if not perfect. I pull the rest of the dishes from the oven to put in the fridge, telling myself one was enough. An extra treat at the end of a hard day. I've put three ramekins into the refrigerator when I can't stand it and dig into the second, eating more slowly this time, slipping out of my coat, savoring the custard on my tongue. Two is definitely enough, I'm thinking as I lick the inside of the cup, two is perfect. I'm picking up the remaining cup to put in the fridge but I turn instead, head for the bedroom with ramekin in hand. At least wait until you've gotten undressed and in bed, I told myself, surely you can wait. I make it as far as the doorway and I'm digging my spoon into a third caramel. Don't beat yourself up, I think when I'm done, it's just fake eggs and skim milk, a little sugar. It's for Cooking for Life, for God's sake, it can't be bad for you, but I feel bad somehow as I finish off the third ramekin. Okay, I'm satisfied now, I tell myself, and I can go to sleep. I get undressed , pull on my T-shirt and flannel boxers, head for the bathroom to brush my teeth, but suddenly I'm taking a detour to the kitchen, opening the fridge, staring at the three remaining custards. If I eat just one more, there'll be two left and I can take them to share with Benny tomorrow. That won't be so bad. I pick up the fourth ramekin, close the fridge, and eat as slowly as I can to truly appreciate the flavor. Restaurant desserts are easily as big as four of these little things.

I took the stairs two at a time, excited to have company today. When I opened the door I gasped and stood there in shock a moment before saying, “Patti, it’s awesome!” She had decorated with my school colors. Royal blue and gold streamers crisscrossed the ceiling, and balloons were everywhere. I heard her and the twins come up behind me, Patti giggling and Marna oohing. I was about to hug Patti, when a movement on the other side of the room caught my eye through the dangling balloon ribbons. I cursed my stupid body whose first reaction was to scream. Midshriek, I realized it was my dad, but my startled system couldn’t stop its initial reaction. A chain reaction started as Patti, then both the twins screamed, too. Dad parted the balloons and slunk forward, chuckling. We all shut up and caught our breaths. “Do you give all your guests such a warm welcome?” Patti’s hand was on her heart. “Geez, John! A little warning next time?” “I bet you’re wishing you’d never given me that key,” Dad said to Patti with his most charming, frightening grin. He stared at her long enough to make her face redden and her aura sputter. She rolled her eyes and went past him to the kitchen. “We’re about to grill,” she said without looking up from the food prep. “You’re welcome to stay.” Her aura was a strange blend of yellow and light gray annoyance. “Can’t stay long. Just wanted to see my little girl on her graduation day.” Dad nodded a greeting at the twins and they slunk back against the two barstools at the counter. My heart rate was still rapid when he came forward and embraced me. “Thanks for coming,” I whispered into his black T-shirt. I breathed in his clean, zesty scent and didn’t want to let him go. “I came to give you a gift.” I looked up at him with expectancy. “But not yet,” he said. I made a face. Patti came toward the door with a platter of chicken in her hands, a bottle of BBQ sauce and grilling utensils under her arm, and a pack of matches between her teeth. Dad and I both moved to take something from her at the same time. He held up a hand toward me and said, “I got it.” He took the platter and she removed the matches from her mouth. “I can do it,” she insisted. He grinned as I opened the door for them. “Yeah,” he said over his shoulder. “I know you can.” And together they left for the commons area to be domesticated. Weird.

Navy Seals Stress Relief Tactics (As printed in O Online Magazine, Sept. 8, 2014) Prep for Battle: Instead of wasting energy by catastrophizing about stressful situations, SEALs spend hours in mental dress rehearsals before springing into action, says Lu Lastra, director of mentorship for Naval Special Warfare and a former SEAL command master chief.  He calls it mental loading and says you can practice it, too.  When your boss calls you into her office, take a few minutes first to run through a handful of likely scenarios and envision yourself navigating each one in the best possible way.  The extra prep can ease anxiety and give you the confidence to react calmly to whatever situation arises. Talk Yourself Up: Positive self-talk is quite possibly the most important skill these warriors learn during their 15-month training, says Lastra.  The most successful SEALs may not have the biggest biceps or the fastest mile, but they know how to turn their negative thoughts around.  Lastra recommends coming up with your own mantra to remind yourself that you’ve got the grit and talent to persevere during tough times. Embrace the Suck: “When the weather is foul and nothing is going right, that’s when I think, now we’re getting someplace!” says Lastra, who encourages recruits to power through the times when they’re freezing, exhausted or discouraged.  Why?  Lastra says, “The, suckiest moments are when most people give up; the resilient ones spot a golden opportunity to surpass their competitors.  It’s one thing to be an excellent athlete when the conditions are perfect,” he says.  “But when the circumstances aren’t so favorable, those who have stronger wills are more likely to rise to victory.” Take a Deep Breath: “Meditation and deep breathing help slow the cognitive process and open us up to our more intuitive thoughts,” says retired SEAL commander Mark Divine, who developed SEALFit, a demanding training program for civilians that incorporates yoga, mindfulness and breathing techniques.  He says some of his fellow SEALs became so tuned-in, they were able to sense the presence of nearby roadside bombs.  Who doesn’t want that kind of Jedi mind power?  A good place to start: Practice what the SEALs call 4 x 4 x 4 breathing.  Inhale deeply for four counts, then exhale for four counts and repeat the cycle for four minutes several times a day.  You’re guaranteed to feel calmer on any battleground. Learn to value yourself, which means to fight for your happiness. ---Ayn Rand

What did you say was chasing you?” Liz sighed in frustration. Apparently the Kindred weren’t big into stuffed animals. “It was this little fuzzy blue thing that came at me when I was in the kitchen—what you called the food-prep area,” she clarified, seeing his confusion. “At first I thought it was cute and tried to pet it. But then it opened its mouth and it had these long, sharp—Omigod! There it is!” She pointed behind Baird where the bright blue teddy bear had suddenly appeared. “Where?” He turned at once, putting himself between her and the perceived threat. Liv couldn’t help noticing he moved with incredible speed for such a large man. She waited breathlessly for the murderous teddy bear to attack but nothing happened. Then, to her dismay, Baird began to laugh. It was a deep, rumbling noise that came from the bottom of his chest and it might have been nice to hear if it wasn’t so obviously directed at her. “What?” Liv glared at him. “Would you mind telling me what’s so damn funny?” “I’m sorry, Olivia. It’s just…I can’t believe you were scared of Bebo.” Baird laughed again. “Bebo? What the hell is a Bebo?” Liv demanded, still keeping her distance from the bright blue teddy bear which was eyeing her mistrustfully. “Bebo’s his name. He’s a zicther—an animal native to my home world, Rageron.” “Rageron?” Liv frowned, wondering why the name of his home planet evoked strange images in her head. Baird nodded. “It’s a jungle planet with a helluva lot more scary animals than Bebo here.” He crouched down to scratch the little animal under its chin. Its large eyes closed and it made a sort of grunting purr as it submitted to his caress. “A jungle planet,” Liv murmured. “Only instead of green, most of the vegetation is blue.” “That’s right.” Baird looked up from where he was crouched on the floor, a startled expression on his chiseled features. “How did you know that?” “I saw it in a dream.” Liv blushed and looked down. “One of the dreams we shared I think. I saw you…never mind.” She shook her head. “Anyway, that accounts for his bright blue fur. I still don’t understand why he tried to attack me though.” “He tried to attack you?” Though he was clearly trying to keep the skepticism from his voice, Baird wasn’t succeeding too well. “Well, he bared his teeth at me!” Liv said, irritated. Of course now that its master was home the little animal was acting like butter wouldn’t melt in its alien mouth. Its alien mouth filled with shark teeth, she reminded herself. “That’s just a greeting stance. He probably did it because he was meeting you for the first time.” Baird rose and dusted blue feathery fur off his large hands. “I’m sorry if he scared you. He’s not dangerous though, just curious.” “Curious

The Enchanted Broccoli Forest. Oh, what a pleasure that was! Mollie Katzen's handwritten and illustrated recipes that recalled some glorious time in upstate New York when a girl with an appetite could work at a funky vegetarian restaurant and jot down some tasty favorites between shifts. That one had the Pumpkin Tureen soup that Margo had made so many times when she first got the book. She loved the cheesy onion soup served from a pumpkin with a hot dash of horseradish and rye croutons. And the Cardamom Coffee Cake, full of butter, real vanilla, and rich brown sugar, said to be a favorite at the restaurant, where Margo loved to imagine the patrons picking up extras to take back to their green, grassy, shady farmhouses dotted along winding country roads. Linda's Kitchen by Linda McCartney, Paul's first wife, the vegetarian cookbook that had initially spurred her yearlong attempt at vegetarianism (with cheese and eggs, thank you very much) right after college. Margo used to have to drag Calvin into such phases and had finally lured him in by saying that surely anything Paul would eat was good enough for them. Because of Linda's Kitchen, Margo had dived into the world of textured vegetable protein instead of meat, and tons of soups, including a very good watercress, which she never would have tried without Linda's inspiration. It had also inspired her to get a gorgeous, long marble-topped island for prep work. Sometimes she only cooked for the aesthetic pleasure of the gleaming marble topped with rustic pottery containing bright fresh veggies, chopped to perfection. Then Bistro Cooking by Patricia Wells caught her eye, and she took it down. Some pages were stuck together from previous cooking nights, but the one she turned to, the most splattered of all, was the one for Onion Soup au Gratin, the recipe that had taught her the importance of cheese quality. No mozzarella or broken string cheeses with- maybe- a little lacy Swiss thrown on. And definitely none of the "fat-free" cheese that she'd tried in order to give Calvin a rich dish without the cholesterol. No, for this to be great, you needed a good, aged, nutty Gruyère from what you couldn't help but imagine as the green grassy Alps of Switzerland, where the cows grazed lazily under a cheerful children's-book blue sky with puffy white clouds. Good Gruyère was blocked into rind-covered rounds and aged in caves before being shipped fresh to the USA with a whisper of fairy-tale clouds still lingering over it. There was a cheese shop downtown that sold the best she'd ever had. She'd tried it one afternoon when she was avoiding returning home. A spunky girl in a visor and an apron had perked up as she walked by the counter, saying, "Cheese can change your life!" The charm of her youthful innocence would have been enough to be cheered by, but the sample she handed out really did it. The taste was beyond delicious. It was good alone, but it cried out for ham or turkey or a rich beefy broth with deep caramelized onions for soup.

Slow-Cooked Rump Roast INGREDIENTS  1-2 pounds beef rump roast  3-4 cups chicken broth (no sugar added)  2 large onions, roughly chopped  5-6 garlic cloves, peeled  1 (8 ounce) container of mushrooms, sliced  salt and pepper to taste  1 teaspoon garlic powder  1 teaspoon onion powder  1/2 teaspoon paprika  1/2 cup full-fat coconut milk, canned  Mushroom gravy PREP TIME: 10 MINUTES—COOK TIME: 6-8 HOURS Serves: 4-6 1. Pull out that handy slow cooker of yours! 2. Add in the broth, coconut milk, onions, garlic, mushrooms, and spice to your slow cooker and mix together. 3. Make a little room in your slow cooker around the mushroom mix and plop that cute little rump roast in the pot. 4. Turn on low for 6-8 hours.

Welcome to Classic Chocolate Cake.    [Prep Time: 10 minutes / Cook Time: 35-40 minutes] No baking recipe book, Paleo or otherwise, would be remotely complete without an ode to Chocolate Cake.  For an icing feel free to scope our recipe on our All Purpose Chocolate Sauce.  This is the kind of cake you'll never feel guilty about eating - even if it's heavy-laden with your birthday candles or your kid's.  If you want something fancier, as always you can doll it up with herbs or check out our other chocolate cake

MARINATED VEGGIE KABOBS WITH HALLOUMI AND FLATBREAD Serves 4 Prep time: 10 minutes, plus 20 minutes to marinate Cook time: 12 minutes VEGETARIAN | QUICK & EASY The distinctively salty Cypriot cheese halloumi makes this simple grilled veggie kabob dish into a satisfying, yet light, meal. Using summer vegetables like tomatoes, peppers, and zucchini makes this a great dish for grilling outside on a hot summer day. If you prefer, you can cook the skewers under the broiler or on a grill pan on the stove.

SHRIMP PAELLA Serves 4 Prep time: 10 minutes Cook time: 25 minutes DAIRY-FREE | GLUTEN-FREE | QUICK & EASY Paella is the national dish of Spain. It usually consists of saffron-scented rice cooked with vegetables and topped with a mixture of seafood, sausage, and other meats. This simplified version includes shrimp and peas. A paella pan is the ideal cooking vessel, but a large cast-iron skillet is a fine substitute. 2 tablespoons olive oil 1 medium onion, diced 1 red bell pepper, diced 3 cloves garlic, minced Pinch of saffron (about 8 threads) ¼ teaspoon hot paprika 1 teaspoon salt ½ teaspoon freshly ground black pepper 3 cups chicken broth, divided 1 cup short-grain white rice 1 pound peeled and deveined large shrimp 1 cup frozen peas, thawed 1. Heat the oil in a wide, heavy skillet set over medium heat. Add the onion and bell pepper and cook, stirring frequently, until the vegetables are softened, about 6 minutes. Add the garlic, saffron, paprika, salt, and pepper and stir to mix. Stir in 2½ cups of broth, and the rice. 2. Bring the mixture to a boil, then lower the heat to low, cover, and simmer until the rice is nearly cooked through, about 12 minutes. Scatter the shrimp and peas over the rice and add the remaining ½ cup of broth. Place the lid back on the skillet and cook for about 5 minutes more, until the shrimp are just cooked through. Serve immediately.

Placing a chunk on the bathroom counter and crushing it into a powder with the bottom of a hotel glass. Thinking this is getting to be a hassle. Not the drug but all the prep that goes along with it. Having to break it down and chop it up every time for the sake of snortability. Was that a word, snortability? Is now, motherfucker. Not her fault the English language wasn't big enough for her.

Breakfast Eggs Prep time: 4 minutes, cook time: 15 minutes, serves: 2 Ingredients 4 large eggs, beaten 2 thin slices ham 2 teaspoon unsalted butter 2 tablespoon heavy cream 3 tablespoon Parmesan cheese, grated ⅛ teaspoon smoked paprika 2 sprigs fresh chives, chopped A pinch of salt to taste ¼ teaspoon black pepper, freshly ground Directions Butter the Pie Pan and put the ham slices, so that the bottom and sides of the Pie Pan are completely covered. Place the pan into the Air Fryer basket. In the medium mixing bowl combine beaten egg with heavy cream. Season with salt and ground black pepper. Whisk well to combine. Pour egg mixture into the Pie Pan, over the ham, and crack the remaining 3 eggs over top. Season lightly with salt and pepper and sprinkle with grated Parmesan cheese. Preheat the Air Fryer to 310-330 F and cook for about 10-12 minutes. When ready, uncover the Fryer and season the eggs with smoked paprika and chopped chives. Using a spatula, remove the shirred eggs from the Pie Pan, and transfer to a plate. Serve warm.

Ginger Bread & Oatmeal Medley Yield: 1 pound loaf / 8 slices Prep Time + Cook Time: 2 - 3 hours  Crust Type: Medium Crust Program: Basic/White Bread Ingredients: 1 cup + 1 tablespoon water at room temperature ½ cup molasses 1 tablespoon canola oil 3 cups old-fashioned oats 1½ teaspoons ground cinnamon 1 to 1½ teaspoons ground ginger 1 teaspoon salt ½ teaspoon orange peel, grated ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves 1 pack active dry yeast

Awesome Golden Corn Bread Yield: 1 - 2 pound loaf / 12 - 16 slices Prep Time + Cook Time: 1½ - 2 hours Crust Type: Medium Crust Program: Quick/Rapid Bread Mode Ingredients: 1 cup buttermilk at 80 degrees F 2 whole eggs, at room temperature ¼ cup melted butter, cooled 1⅓ cups all-purpose flour 1 cup cornmeal ¼ cup sugar 1 tablespoon baking powder 1 teaspoon salt

Blueberry Oatmeal Bread PREP TIME IS 10 MINUTES OR LESS With tasty dried blueberries, oatmeal, and honey, this is a wonderful loaf of bread to make on a regular basis. The loaf slices beautifully and is the perfect base for any sandwich filling. This bread also freezes well, so you can always have some on hand. 8 SLICES / 1 POUND ⅓ cup milk, at 80°F to 90°F 1 egg, at room temperature 1½ tablespoons melted butter, cooled 1 tablespoon honey ⅓ cup rolled oats 2 cups white bread flour ¾ teaspoon salt 1 teaspoon bread machine or instant yeast ⅓ cup dried blueberries 12 SLICES / 1½ POUNDS ¾ cup milk, at 80°F to 90°F 1 egg, at room temperature 2¼ tablespoons melted butter, cooled 1½ tablespoons honey ½ cup rolled oats 2⅓ cups white bread flour 1⅛ teaspoons salt 1½ teaspoons bread machine or instant yeast ½ cup dried blueberries 16 SLICES / 2 POUNDS 1 cup milk, at 80°F to 90°F 1 egg, at room temperature 3 tablespoons melted butter, cooled 2 tablespoons honey ⅔ cup rolled oats 3 cups plus 2 tablespoons white bread flour 1½ teaspoons salt 2 teaspoons bread machine or instant yeast ⅔ cup dried unsweetened blueberries 1. Place the ingredients, except the blueberries,

Fragrant Orange Bread PREP TIME IS 10 MINUTES OR LESS Orange zest adds an intense citrus flavor and pretty flecks of color to this fragrant bread. You might want to serve it with cream cheese and strawberry jam or thin slices of roasted chicken for a special lunch. This recipe is not appropriate to use with a delayed timer because of the milk. 8 SLICES / 1 POUND 1¼ cups milk, at 80°F to 90°F 2 tablespoons freshly squeezed orange juice, at room temperature 2 tablespoons sugar ¾ tablespoon melted butter, cooled ¾ teaspoon salt 2 cups white bread flour Zest of ½ orange 1 teaspoon bread machine or instant yeast 12 SLICES / 1½ POUNDS 1 cup milk, at 80°F to 90°F 3 tablespoons freshly squeezed orange juice, at room temperature 3 tablespoons sugar 1 tablespoon melted butter, cooled 1 teaspoon salt 3 cups white bread flour Zest of 1 orange 1¼ teaspoons bread machine or instant yeast 16 SLICES / 2 POUNDS 1¼ cups milk, at 80°F to 90°F ¼ cup freshly squeezed orange juice, at room temperature ¼ cup sugar 1½ tablespoons melted butter, cooled 1¼ teaspoons salt 4 cups white bread flour Zest of 1 orange 1¾ teaspoons bread machine or instant yeast 1. Place the ingredients in your bread machine as recommended by the manufacturer.

Moist Oatmeal Apple Bread PREP TIME IS 10 MINUTES OR LESS You will want to wait until this tender, moist bread is completely cooled before slicing so the slices keep their shape, but the aroma will tempt you to cut it while it is still warm. This bread tastes wonderful topped with a tablespoon or two of almond butter. Add apple slices to a sandwich made with this bread for even more apple flavor. 8 SLICES / 1 POUND ½ cup milk, at 80°F to 90°F 2¾ tablespoons unsweetened applesauce, at room temperature 2 teaspoons melted butter, cooled 2 teaspoons sugar ⅔ teaspoon salt ¼ teaspoon ground cinnamon Pinch ground nutmeg 2¾ tablespoons quick oats 1½ cups white bread flour 1½ teaspoons bread machine or active dry yeast 12 SLICES / 1½ POUNDS ⅔ cup milk, at 80°F to 90°F ¼ cup unsweetened applesauce, at room temperature 1 tablespoon melted butter, cooled 1 tablespoon sugar 1 teaspoon salt ½ teaspoon ground cinnamon Pinch ground nutmeg ¼ cup quick oats 2¼ cups white bread flour 2¼ teaspoons bread machine or active dry yeast 16 SLICES / 2 POUNDS 1 cup milk, at 80°F to 90°F ⅓ cup unsweetened applesauce, at room temperature 4 teaspoons melted butter, cooled 4 teaspoons sugar 1⅓ teaspoons salt ¾ teaspoon ground cinnamon Pinch ground nutmeg ⅓ cup quick oats 3 cups white bread flour 2¼ teaspoons bread machine or active dry yeast 1. Place the ingredients in your bread machine as recommended by the manufacturer. 2. Program the machine for Basic/White bread, select light or medium crust, and press Start.

Almond Flatbread Autophagy activators: SP, SA, SU, PO, VIT Makes 4 servings • Prep time: 5 minutes • Cook time: 25 minutes This flatbread uses high-protein almond flour instead of wheat or other grain-based flour, giving you a bread that won’t cause a spike in your blood sugar. Enjoy it with Tahini. 1 cup almond flour 1 teaspoon sea salt 1 teaspoon freshly ground black pepper 4 tablespoons tea seed oil, plus more for brushing ½ large onion, thinly sliced 1 cup finely chopped kale 2 teaspoons chopped fresh rosemary 1. Preheat the oven to 450°F. Put a well-seasoned cast-iron skillet in the oven to preheat. 2. In a large bowl, combine the almond flour, salt, and pepper. While whisking, slowly add 1 cup lukewarm water and whisk to eliminate lumps. Stir in 2 tablespoons of the oil. Cover and let sit while the oven heats, or for up to 12 hours. The batter should have the consistency of heavy cream. 3. Carefully remove the hot pan from the oven, pour the remaining 2 tablespoons oil into the pan, and swirl to coat. Add the onion and return the pan to the oven. Bake, stirring once or twice, until the onion is well browned, 6 to 8 minutes. Add the kale and rosemary and stir to combine. 4. Carefully remove the pan from the oven and transfer the onion-kale mixture to the bowl with the batter. Stir to combine, then immediately pour the batter into the pan. 5. Bake for 10 to 15 minutes, until the edges look set. Remove from the oven and switch the oven to broil, with a rack a few inches away from the heating element. 6. Brush the top of the bread with 1 to 2 tablespoons oil. Broil just long enough for the bread to brown and blister a little on top. 7. Cut the bread into four wedges, and serve hot or warm with some grass-fed ghee or butter. Nutritional analysis per serving (¼ flatbread): fat 28g, protein 6g, carbohydrate 8g, net carbs 4g

She soaked, washed, and trimmed three artichokes, baby purple Romagnas, which would sadly lose their beautiful hue once they hit hot water, then washed and peeled a bunch of pencil-thin asparagus. She pulled out several small zucchini and sliced them into translucent moons. She washed three leeks, slicing them down their centers and peeling back each layer, carefully rinsing away any sand, then chopped the white, light green, and some of the darker parts into a fine dice. She shelled a couple handfuls of spring peas, collecting them in a ceramic bowl. She chopped a bulb of fennel and julienned one more, then washed and spun the fronds. She washed the basil and mint and spun them dry. Last, she chopped the shallots. With the vegetables prepped, she started on the risotto, the base layer for the torta a strati alla primavera, or spring layer cake, she'd been finessing since her arrival, and which she hoped would become Dia's dish. She'd make a total of six 'torte': three artichoke and three asparagus. The trick was getting the risotto to the perfect consistency, which was considerably less creamy than usual. It had to be firm enough to keep its shape and support the layers that would be placed on top of it, but not gummy, the kiss of death for any risotto. She started with a 'soffritto' of shallot, fennel, and leek, adding Carnaroli rice, which she preferred to arborio, pinot grigio, and, when the wine had plumped the rice, spring-vegetable stock, one ladle at a time. Once the risotto had absorbed all the liquid and cooked sufficiently, she divided it into six single-serving crescent molds, placed the molds in a glass baking dish, and popped them all in the oven, which made the risotto the consistency of a soft Rice Krispies treat. Keeping the molds in place, she added the next layer, steamed asparagus in one version, artichoke in the other. A layer of basil and crushed pignoli pesto followed, then the zucchini rounds, flash-sauteed, and the fennel matchsticks, cooked until soft, and finally, the spring-pea puree. She carefully removed the first mold and was rewarded with a near-perfect crescent tower, which she drizzled with red-pepper coulis. Finally, she placed a dollop of chilled basil-mint 'sformato' alongside the crescent and radiated mint leaves around the 'sformato' so that it looked like a sun. The sun and the moon, 'sole e luna,' all anyone could hope for.

The lion's share of individuals who are thinking about a story covering or paint for their carport, for the most part, envision an exhausting ship dark shading. On the off chance that you need to have a carport that looks better since you need to offer it quicker or you truly get a kick out of the chance to claim decent things, at that point this dim shading can't do anything for you. The uncovered cement is as of now dim so why considerably try touching it up? All things considered, if this is your state of mind, at that point you are in awesome good fortune. Presently, you can have an epoxy floor paint in a greater number of hues than you at any point thought conceivable. In actuality, you can have any shading you wish in the event that you are sufficiently quiet to look at all potential outcomes. Presently, what are the things you ought to recollect when you pick? There are three boss approaches to coordinate hues that individuals need to make as they paint their floor. To start with, they will get a shading that would match be able to or compliment the house paint. This can truly enhance the controlling claim each time the carport entryway is opened. Many individuals will go for a shading that matches their vehicle. This is extremely unsurprising for individuals who possess a show auto or only an auto that they are exceptionally pleased with. A complimentary shading can really make your "road pole" seem like it just fell off the showroom floor. At last, in settling on the shade of your epoxy carport floor covering, many individuals pick a shading that would cover be able to up stains and earth. Cases of these hues are earth tones or shading that they might be inclined toward. Regardless, it's your own inclination for your carport since you claim it. On the off chance that you have any arrangements to chip away at your autos or whatever else inside the carport at that point consider my recommendation. Lift a shading that will appear any nuts or fasteners you drop regardless of how little. More often than not, this is a light shading. As you end up plainly more seasoned and your visual perception has debased, you will be grateful to me for this wisdom. Any shade of your decision would make be able to this venture an extraordinary movement this mid-year. When you prepare to do this venture make sure you invest the required measure of the energy of the prep work for the floor. Like all paint extends, the fallen angel is in the arrangement with regards to landing a position that looks extraordinary as well as keeps going quite a while. Invest the energy in the prep and you will be content with the outcomes.

This is the first time that Andrea ever knows it, feels it, deep in her gut: the dull ache of longing. It’s also the first time she ever wishes she didn’t care for these things—art, travel, culture—just so she wouldn’t…want…so much.

cup flour and ¼ cup warm water. 2.​Over time, the starter may develop a brown liquid on top. Before you use the starter again, pour off the brown liquid and remove ¼ cup of starter. Discard both. 3.​Make sure you feed your starter each day before baking to strengthen and revive the starter. 4.​If you bake frequently and want to keep the starter going, you can add water and flour daily or even twice a day. 5.​Always make sure to add equal parts warm water and flour. You don’t have to stick to a ¼ cup. You can use as little as a tablespoon in equal amounts or as much as a cup of each. SIMPLE SOURDOUGH BREAD Now that you have a simple starter, let’s make some sourdough. Before you begin, you need to know some differences between sourdough and traditional bread. Unlike traditional bread, sourdough needs to be prepared a day in advance. The dough won’t double in size in an hour like some traditional breads. And there’s a chance you won’t be successful on your first (or second) try. But with tenacity and practice, you’ll be making mouthwatering artisanal loaves in no time. PREP: 1–3 days COOK: 45–60 minutes COOL: 30 minutes 1 cup sourdough starter (preferably fed 3 hours before) 3 – 4 cups flour 1 ½ cups warm water 2 teaspoons salt Optional: 1 tablespoon olive oil DIRECTIONS 1.​Mix bubbly sourdough starter with 1½ cups flour and 1 cup water in a bowl and whisk until the dough looks like batter. 2.​Add salt and remaining flour. When you can no longer whisk, use your hands. Rather than knead the dough, practice folding it. Simply take dough from one side, stretch it up, and fold it on top. Repeat for each side of the dough. Continue to add flour until the texture is sticky and still pourable. 3.​Pour dough into loaf or pie pans until ⅓ full. Cover and allow to rest at room temperature for 8–12 hours or until double in size with a dome on the top. 4.​Take a sharp serrated knife and slice the top of the loaves into a square. 5.​Preheat oven to 350 degrees. Place your dough in the refrigerator to stabilize it while the oven preheats. 6.​Bake bread for 45–60 minutes until the edges turn golden. If you prefer your bread browner, brush olive oil on top ten minutes before removing from oven. When you tap on the loaves, they should sound hollow. 7.​Remove and allow to cool on wire racks. Makes 2 loaves.

I finish processing the pistachio paste with the lid fully on, and Benny starts piping his batter onto a cookie sheet in neat little circles, giving me further instruction as he goes. The rest of the prep goes off pretty smoothly. He supervises cream production while the cookie parts of the macaron bake, and both finish almost simultaneously. While the cookies are cooling, the camera keeps rolling. Margie and Charlie are talking with each other and not really paying attention, so Benny and I both relax a bit. We use the time to pick at the cookies with air bubbles that cracked while baking, popping little bites in our mouths. They are light, sweet, and delicious.

These are the steaming times that I find work best. (They assume the artichokes have been cut in half and prepped, and cabbage and broccoli stems have been sliced.) Artichokes 18 minutes Asparagus 13 minutes Bok choy 10 minutes Broccoli 14 minutes Brussels sprouts 13 minutes Cabbage 13 minutes Kale, collards, Swiss chard 10 minutes Snow peas 10 minutes String beans 13 minutes

ASHA’S FRIED CHICKEN Ingredients*: 1 plump whole chicken seasoning salt (Johnny’s Seasoning Salt is my favorite) garlic powder onion powder coarse-ground pepper hot sauce all-purpose flour vegetable oil Directions: Step 1: Place your whole chicken on a cutting board for butchering. Remove the backbone (discard or save for stock) and separate the thighs, wings, and legs, and split the breast. Cut the breast in half again to create four equal-size pieces that will cook more closely in time with the rest of the chicken. You should now have ten similarly sized portions. Rinse the pieces, transfer to a clean surface, and pat dry. Step 2: Lay the chicken out and sprinkle lightly on both sides with the Johnny’s seasoning salt, garlic powder, onion powder, and pepper. Place the meat into a shallow bowl and dash all over with hot sauce. Use a small amount for a light zing or add more for a spicier result. Toss until evenly coated and place the chicken in the refrigerator for at least 30 minutes. This is a good time to disinfect your cooking surfaces and prep your side dishes. Step 3: Remove the chicken from the refrigerator. Add flour to a double paper bag and shake two pieces at a time until well coated. Set aside the chicken on a clean surface. Step 4: Heat an inch of vegetable oil in a pan with high sides to 350°F (175°C) or until a pinch of flour sizzles when tossed on the surface. Give each piece another dip into the flour before gently laying them into the pan. Avoid overcrowding, as this will lower the heat of the oil and create soggy chicken. Fry on both sides until brown or for about 15 minutes. Step 5: Remove and allow to drain on paper towels. Internal temperature should be at least 165°F (75°C) with no pink flesh remaining near the bone. Serve right away for a hot and crispy bird.