Prep Work Quotes

We all stood and gathered our backpacks and I looked at the floor around my chair to make sure I hadn’t dropped anything. I was terrified of unwittingly leaving behind a scrap of paper on which were written all my private desires and humiliations. The fact that no such scrap of paper existed, that I did not even keep a diary or write letters except bland, earnest, falsely cheerful ones to my family (We lost to St. Francis in soccer, but I think we’ll win our game this Saturday; we are working on self-portraits in art class, and the hardest part for me is the nose) never decreased my fear.

The old adage we usually hear is that “practice makes perfect.” Based on what we know about neuroplasticity and deliberate practice, we should rephrase that to read, “practice makes permanent.” As you organize yourself for this self-reflective prep work, remember that it is not about being perfect but about creating new neural pathways that shift your default cultural programming as you grow in awareness and skill.

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.

We’re all college prep, so most of the hard work had to be done early enough to prove to colleges we’d be worth indebting ourselves forever to them.

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.

Max rocked back on his heels, shoving his hands into his pockets, and said, 'So. Juliet Cavanaugh. I assume my parents have been talking your ear off for the last however many months, telling you how awesome I am, and filling your head full of stories of my impressive talents in the kitchen.' 'Um. Not so much,' Jules said, shooting a glance at Danny, who shook his head and went back to his prep work. 'No? I should take this opportunity to set the record straight, then.' Max heaved a deep sigh. 'It's all true.' 'What?' 'Everything they should've told you about me,' Max explained. 'And I don't know why they didn't, because it's all true. No exaggeration or family bias plays into it at all--I am the best chef in the entire world.

Prep work for killing someone is an odd thing. I wish there was an online group where you could share tips and offer up advice to newbies, telling you which gloves are the most practical and weigh in on whether a shove down the stairs is an effective way to take a life. Mumsnet, but for murders.

By then Ramola had begun to see herself as asexual but would not admit this to her mum. She said she was impressed by Mum's vocabulary choice, and added she enjoyed the idea of sex like she enjoyed the idea of riding a bike, but both involved too much prep work, or leg work, as it were, and she was alright forgoing both for the forseeable.

he might have recently had more work done, because his lips are puffier than usual. And his prep team really needs to use a lighter hand with his blush.

she went to work getting Daniel prepped.

From an as of yet untitled work: '“Come on,” he guided her towards a diner down the street where throngs of young people ebbed and flowed in great flocks of individuality turned conformity. The ravers, the punks, the goths, the preps, the emo kids, the jocks, the freaks, the geeks, and so many others. They looked like schools of fish colliding and drifting in the barnacled reef of the grafittied club scene.

All schools are prep schools in a way. They prepare you for Industrial Age careers. Your teachers and parents meant well, but our educational system was designed using a twentieth-century factory as a model, with efficiency in mind, not creativity or diversity of thought.

Right/Wrong Things To Say To A Client About Shape Don’t Say… We need to get you looking like an hourglass figure, which is considered the perfect figure. Do Say… Let’s find your body shape and work with styles to define the look for your desired effect, as we are all precious works of art, each unique and amazing.

Right/Wrong Things To Say To A Client About Shape Don’t Say… “We need to get you looking like an hourglass figure, which is considered the perfect figure.” Do Say… “Let’s find your body shape and work with styles to define the look for your desired effect, as we are all precious works of art, each unique and amazing.

That night Newman and I prepped for our space walk. One of the things you do is put anti-fog on your visor. It’s Joy soap, actually, the kind you buy at the supermarket; it just happens to work well as an anti-fog solution in space suits. Joy stopped making this particular kind, so NASA bought up a lifetime supply, basically every bottle available in the world. You

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.

While Lou loved the raucous music, loud voices, and chaotic movement of a dinner rush, the calm of prep-work soothed her soul and gave her time to think. Some people did downward dog, some burned incense in front of a Buddha statue, some prayed the rosary; Lou chopped the vegetables into tiny squares, filleted fish, and reduced veal stock. Her meditation smelled better, and even if she didn't find a solution, at least she got to eat.

Working with Kelly Bishop was a lifesaver. She played Lorelai’s mother on Gilmore Girls and was Sheila in the original Broadway production of A Chorus Line. She is a broad through and through—and she taught me how to navigate this new world. 'Don’t focus on learning the entire script,' she advised early on. 'Prep for what you need to do three days ahead. Learn it in little chunks. And when you’re done filming a scene, let it go and move on.

If you’re tall enough, there’s no good reason you should be a nerd. Unless you’re a nerd that’s kind of a dick, and you start your own company like Bill Gates or the Facebook guy or something, odds are you have a shitty job where you do most of the work and don’t make anything, while a tall former prep is an executive or in sales, which are both easy and primarily just involve taking credit for a nerd’s work, and also make a shitload more money.

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?

Two nights later, she was out with some work friends at a blue-plate hipster joint near the L train when she spotted Doug. He had a heavy beard and wore overalls. She liked his eyes, the way they crinkled when he smiled. When he came up to the bar for another pitcher, she struck up a conversation. He told her he was a writer who avoided writing by hosting elaborate dinner parties. His apartment was full of obscure food prep machinery, vintage pasta rollers and a three-hundred-pound cappuccino machine he’d rebuilt screw by screw.

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 should know; perfectionism has always been a weakness of mine. Brene' Bown captures the motive in the mindset of the perfectionist in her book Daring Greatly: "If I look perfect and do everything perfectly, I can avoid or minimize the painful feelings of shame, judgment, and blame." This is the game, and I'm the player. Perfectionism for me comes from the feelings that I don't know enough. I'm not smart enough. Not hardworking enough. Perfectionism spikes for me if I'm going into a meeting with people who disagree with me, or if I'm giving a talk to experts to know more about the topic I do … when I start to feel inadequate and my perfectionism hits, one of the things I do is start gathering facts. I'm not talking about basic prep; I'm talking about obsessive fact-gathering driven by the vision that there shouldn't be anything I don't know. If I tell myself I shouldn't overprepare, then another voice tells me I'm being lazy. Boom. Ultimately, for me, perfectionism means hiding who I am. It's dressing myself up so the people I want to impress don't come away thinking I'm not as smart or interesting as I thought. It comes from a desperate need to not disappoint others. So I over-prepare. And one of the curious things I've discovered is that what I'm over-prepared, I don't listen as well; I go ahead and say whatever I prepared, whether it responds to the moment or not. I miss the opportunity to improvise or respond well to a surprise. I'm not really there. I'm not my authentic self… If you know how much I am not perfect. I am messy and sloppy in so many places in my life. But I try to clean myself up and bring my best self to work so I can help others bring their best selves to work. I guess what I need to role model a little more is the ability to be open about the mess. Maybe I should just show that to other people. That's what I said in the moment. When I reflected later I realized that my best self is not my polished self. Maybe my best self is when I'm open enough to say more about my doubts or anxieties, admit my mistakes, confess when I'm feeling down. The people can feel more comfortable with their own mess and that's needs your culture to live in that. That was certainly the employees' point. I want to create a workplace where everyone can bring the most human, most authentic selves where we all expect and respect each other's quirks and flaws and all the energy wasted in the pursuit of perfection is saved and channeled into the creativity we need for the work that is a cultural release impossible burdens and lift everyone up.

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?

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.

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.

It revealed the bait and switch at the heart of standardized tests—the exact thing that made them unfair: She was teaching test-taking form for standardized exams that purportedly measured intellectual strength. My classmates and I would get higher scores—two hundred points, as promised—than poorer students, who might be equivalent in intellectual strength but did not have the resources or, in some cases, even the awareness to acquire better form through high-priced prep courses. Because of the way the human mind works—the so-called “attribution effect,” which drives us to take personal credit for any success—those of us who prepped for the test would score higher and then walk into better opportunities thinking it was all about us: that we were better and smarter than the rest and we even had inarguable, quantifiable proof. Look at our scores!

Her eyes rounded. “They don’t open until eleven.” “Unless you’re me, and you strike up a conversation with the prep cook who starts work at seven.” “Ah.” “Get your mind out of the gutter,” he said, uncurling his forefinger from around his own cup to point it at her. “His name is George and he has a wife and three kids.” “My mind’s not in the gutter!” Well, not since she woke from a twenty-minute midnight doze during which she’d imagined herself stretched out on her bed, Gage standing at its foot, slowing stripping off his clothes. He grinned at her, then reached into his front pocket to pull free a slim camera. Still juggling his coffee, he managed to bring the viewfinder to his eye and snap a shot. “I’ll call it ‘Guilty as Charged.’” “That’s an invasion of privacy,” she said, frowning at him. “I think that blush indicates that you’ve been mentally invading mine.” “Gage!

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

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.

In both cultures, wealth is no longer a means to get by. It becomes directly tied to personal worth. A young suburbanite with every advantage—the prep school education, the exhaustive coaching for college admissions tests, the overseas semester in Paris or Shanghai—still flatters himself that it is his skill, hard work, and prodigious problem-solving abilities that have lifted him into a world of privilege. Money vindicates all doubts. They’re eager to convince us all that Darwinism is at work, when it looks very much to the outside like a combination of gaming a system and dumb luck. In both of these industries, the real world, with all of its messiness, sits apart. The inclination is to replace people with data trails, turning them into more effective shoppers, voters, or workers to optimize some objective. This is easy to do, and to justify, when success comes back as an anonymous score and when the people affected remain every bit as abstract as the numbers dancing across the screen. More and more, I worried about the separation between technical models and real people, and about the moral repercussions of that separation. In fact, I saw the same pattern emerging that I’d witnessed in finance: a false sense of security was leading to widespread use of imperfect models, self-serving definitions of success, and growing feedback loops. Those who objected were regarded as nostalgic Luddites.

Dinner was a family affair. And oh, how she enjoyed it! Who knew there was so much to talk about each day? She loved when the men shared stories about their work in the mines, while she often regaled them with stories about life in the castle when she was a small child or about the types of birds she spotted from the window. And then there were the questions. She found she had many! After staying silent for so long, there was much she longed to know, and she was always interested in learning more about the men and their lives. She wanted to know who had carved the beautiful wooden doorways and furniture around the cottage, and why the deer and the birds seemed to linger at the kitchen window while she prepped meals. "They must adore you, as we do," gushed Bashful. "And I you!" Snow would say. She found she could talk to them till the candle burned out each night. It felt like she was finally waking up and finding her voice after years of silent darkness. And while she promised the men she would not do more than her share of the housework, she couldn't help trying to find small ways to repay them for their kindness when she wasn't busy strategizing. Despite their protests, she prepared a lunch basket for them to take to work each day. She mended tiny socks. And secretly, she was using yarn and needles she had found to knit them blankets for their beds. It might have been summer, but she couldn't help noticing they had few blankets for the winter months.

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.

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.

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.

EARNINGS McDonald's Plans Marketing Push as Profit Slides By Julie Jargon | 436 words Associated Press The burger giant has been struggling to maintain relevance among younger consumers and fill orders quickly in kitchens that have grown overwhelmed with menu items. McDonald's Corp. plans a marketing push to emphasize its fresh-cooked breakfasts as it battles growing competition for the morning meal. Competition at breakfast has heated up recently as Yum Brands Inc.'s Taco Bell entered the business with its new Waffle Taco last month and other rivals have added or discounted breakfast items. McDonald's Chief Executive Don Thompson said it hasn't yet noticed an impact from Taco Bell's breakfast debut, but that the overall increased competition "forces us to focus even more on being aggressive in breakfast." Mr. Thompson's comments came after McDonald's on Tuesday reported that its profit for the first three months of 2014 dropped 5.2% from a year earlier, weaker than analysts' expectations. Comparable sales at U.S. restaurants open more than a year declined 1.7% for the quarter and 0.6% for March, the fifth straight month of declines in the company's biggest market. Global same-store sales rose 0.5% for both the quarter and month. Mr. Thompson acknowledged again that the company has lost relevance with some customers and needs to strengthen its menu offerings. He emphasized Tuesday that McDonald's is focused on stabilizing key markets, including the U.S., Germany, Australia and Japan. The CEO said McDonald's has dominated the fast-food breakfast business for 35 years, and "we don't plan on giving that up." The company plans in upcoming ads to inform customers that it cooks its breakfast, unlike some rivals. "We crack fresh eggs, grill sausage and bacon," Mr. Thompson said. "This is not a microwave deal." Beyond breakfast, McDonald's also plans to boost marketing of core menu items such as Big Macs and french fries, since those core products make up 40% of total sales. To serve customers more quickly, the chain is working to optimize staffing, and is adding new prep tables that let workers more efficiently add new toppings when guests want to customize orders. McDonald's also said it aims to sell more company-owned restaurants outside the U.S. to franchisees. Currently, 81% of its restaurants around the world are franchised. Collecting royalties from franchisees provides a stable source of income for a restaurant company and removes the cost of operating them. McDonald's reported a first-quarter profit of $1.2 billion, or $1.21 a share, down from $1.27 billion, or $1.26 a share, a year earlier. The company partly attributed the decline to the effect of income-tax benefits in the prior year. Total revenue for the quarter edged up 1.4% to $6.7 billion, though costs rose faster, at 2.3%. Analysts polled by Thomson Reuters forecast earnings of $1.24 a share on revenue of $6.72 billion.

sobered, nodded awkwardly, and acted like he wanted to speak, but didn’t. He turned to a laptop, gave it a command. The screens on the wall displayed what looked at first glance like a collage of images. At center was a photograph Acadia had recently taken of Alex Cross’s house from across Fifth Street. Dotted lines traveled from various windows in the house out to pictures of Dr. Alex, his wife, his grandmother, his daughter, and his younger son. Set off to one side was a framed picture of Damon, Alex Cross’s older son, seventeen and a student at a prep school in western Massachusetts. Digital lines went out from each portrait, linked to images of schools, police stations, churches, grocery stores, and various friends. There were also lines connecting each member of Cross’s family to calendar and clock icons. “He uses mind-mapping software and an Xbox 360 with Kinect to make it work,” Acadia explained. “It’s interactive, Marcus. Just stand in front of the camera and point to what you want.” Intrigued now, Sunday stepped in front of the screens and the Kinect camera. He pointed at the photograph of Cross. The screen instantly jumped to a virtual diary of the detective’s recent life, everything from photographs of Bree Stone, to his kids, to his white Chevy sedan and his best friend, John Sampson, and Sampson’s wife, Billie. Sunday pointed at the calendar, and the screens showed a chronological account of everything he had seen Cross do in the prior month.

celeriac and sausage hash prep time: 15 minutes cooking time: 20 minutes yield: 4 servings Celeriac, or celery root, is a fascinating potato substitute and works especially well in breakfast dishes. A hash is a substantial way to start off your day, and you can make it even more substantial by topping each portion with a fried egg. ingredients 1 tablespoon coconut oil or ghee 2 cups celeriac, trimmed of roots, peeled, and cubed ½ pound breakfast sausage, crumbled (see here or store-bought) ¾ cup finely diced carrots ¼ cup minced yellow onion ¾ cup finely diced zucchini ½ cup chopped cremini mushrooms 1 teaspoon chopped fresh parsley 1 teaspoon chopped fresh rosemary ¼ teaspoon sea salt Cracked black pepper to taste method Heat the oil in a large skillet over medium heat. Place the celeriac in the skillet and cook for 5 minutes. Add the sausage, carrots, and onion. Continue cooking for 10 minutes, or until the meat is cooked through and the vegetables have softened. Add the remaining ingredients and cook for 6 to 8 minutes longer, or until the mushrooms and zucchini are tender.   tidbits: To trim and peel a celery root, first slice the bottom off so that there is a flat surface to place on a cutting board. Using a sharp knife, cut the peel and roots off in strips, from top to bottom. If the celeriac is somewhat smooth, a vegetable peeler will also work.  

Introducing the No More Tears Slicer, which lets you slice your prep time in half! With the No More Tears Onion Slicer, you can slice your way through onions, dice vegetables, and slice cheese in minutes! This is one kitchen tool you don't want to do without! Order this time-saving instrument NOW for the TV-price of only $19.99! The University of Portlandia is seeking a research fellow to work on the Multilingual Metrolingualism (MM) project, a new five-year NSF-funded project led by Dr Hannelore Holmes. We are seeking a highly motivated and committed researcher to work on all aspects of the MM Project, but in particular on developing a coding system suitable for urban youth language use. Applicants should have a PhD in a relevant area of sociolinguistics or a closely related field. Proficiency in at least one of the following languages is essential: French, Swahili, Mandarin, or Tok Pisin. Candidates must also have good knowledge and understanding of discourse analysis, semiotics, and grammatical analysis. Applicants should demonstrate enthusiasm for independent research and commitment to developing their research career. The post is fixed-term for five years due to funding. The post is available from April 1 or as soon as possible thereafter. Job sharers welcome. The University of Portlandia is an Equal Opportunity

A farmer's work in many ways is like setting a stage. In theater, stage managers lay out furniture and props, set up lights, and clean to get a set ready for actors to take over and create a show. Farmers plow, fertilize, set up irrigation systems and fences, and otherwise prep the stage of their farms for the real actors -- the sun and the life within the seeds and animals -- to create the show.

A healthy night’s sleep can indeed boost learning significantly. Sleep scientists debate how we should define learning, and what exactly is improvement. But there are many examples of the phenomenon. One study stands out in particular. Students were given a series of math problems and prepped with a method to solve them. The students weren’t told there was also an easier “shortcut” way to solve the problems, potentially discoverable while doing the exercise. The question was: Is there any way to jump-start, even speed up, the insight into the shortcut? The answer was yes, if you allow them to sleep on it. If you let 12 hours pass after the initial training and ask the students to do more problems, about 20 percent will have discovered the shortcut. But, if in that 12 hours you also allow eight or so hours of regular sleep, that figure triples to about 60 percent. No matter how many times the experiment is run, the sleep group consistently outperforms the non-sleep group about three to one. Sleep

Carter watched Avery weave her way through the crowds like a ninja—ready to battle at a moment’s notice, but invisible to the general crowd. The reception was in full swing, and he’d never felt so damn tired in his life. He’d been running around nonstop, taking care of endless tasks that popped up. Everything ached, from his head to his feet, and through it all, the woman never lost her cool or her charm. The idea she did this every weekend the entire spring and summer was more than impressive. And this was just “live time,” as she’d termed it. All the months of prep work led up to this one day. All her efforts and sweat and time were for the purpose of making one couple happy as they embarked on a life together

You've got braised short ribs in the big oven, and that potato, leek, and prune gratin that Brad loves in the warming drawer underneath. There is asparagus prepped in the steamer- Ian can just turn it on and set it for eight minutes." When I helped redesign their kitchen, the Gaggenau rep convinced me to put in two warming drawers, since I'm usually leaving them food that is fully prepared but won't be consumed immediately, and an in-counter steamer, which has been a total game changer when it comes to getting a simple green vegetable on their plates every night, not to mention making the weekly pasta night a cinch. "The perfect thing for a chilly fall night like tonight." "That is what I figured. And there is a chocolate ginger sticky toffee pudding on the counter for dessert. The coffee caramel sauce is in the other warming drawer." "That sounds interesting, a new one?" One of the recipes I've been working on this week, sort of an update of the English classic. I'm loving how the dark chocolate and sweet heat of the ginger take the cake out of the cloying realm, and the bitterness of the coffee in the caramel sauce sets it all off beautifully. "Something I've been playing with.

butternut squash soup Serves 2 Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes 3 tablespoons clarified butter, ghee, or coconut oil ½ cup diced onion 3 cups diced seeded peeled butternut squash 2 cloves garlic, minced ½ teaspoon ground ginger 4 cups chicken broth 1 teaspoon salt ½ teaspoon black pepper Not sure how much squash to buy for this recipe? Generally, a 2-pound butternut squash yields 3 cups once the seeds are removed, but don’t stress about having slightly more or less squash than the recipe calls for—this one is pretty forgiving. You can also buy pre-cut butternut squash and save yourself the guess work and 10 minutes of prep time, but that’ll definitely add to your grocery bill. In a large pot, melt the cooking fat over medium heat, swirling to coat the bottom of the pot. When the fat is hot, add the onion and cook, stirring, until translucent, 2 to 3 minutes. Add the squash, garlic, and ginger and stir until the garlic becomes aromatic, about 1 minute. Add the chicken broth and bring to a boil over high heat. Boil until the butternut squash is soft, about 10 minutes. Remove the pot from the heat. In one or two batches, transfer the soup to a food processor or blender and blend on high speed until smooth in texture. Return the pureed soup to the pot. Heat the soup over medium-high heat until it thickens enough to coat the back of a wooden spoon, 7 to 10 minutes. Season with the salt and pepper. Make It a Meal: To make this a complete meal, add cooked chicken, scallops, or hard-boiled eggs when returning the soup to the pot for the last 7 to 10 minutes of cooking. For extra greens, add two generous handfuls of spinach or kale in the last 3 minutes of cooking. ✪Prepping Squash Peeling and dicing squash isn’t that tough if you have the right

the ability to reach customers is more cost effective than ever—therefore the intangible and emotional elements have become the key differentiating factor. There are plenty of places to purchase a great spicy tuna roll, but there’s only one Masayoshi Takayama. According to his website, “Masayoshi Takayama’s appreciation for food started at a young age, growing up working for his family’s fish market in a town of Tochigi Prefecture, Japan. From his early years of delivering fresh sashimi to neighbors on his bicycle, to prepping and grilling hun- dreds of fish courses to cater weddings in high school, his relation- ship with food has always been a way of life.” That’s the beginning of a story that makes Takayama’s sushi different and special—that makes it art. And that art is what induces people to pay $600 per person in his New York restaurant for a chance to try it.

Serves 2 Prep Time: 10 minutes 1 avocado, pitted and peeled 2 cans (5 ounces each) tuna, drained 3 green onions, thinly sliced Juice of 1½ limes ½ jalapeño, minced 1 tablespoon minced fresh cilantro ½ teaspoon chili powder ½ teaspoon salt ⅛ teaspoon black pepper 1 head endive, separated into leaves This dish makes for the perfect lunch—just pack up your tuna in a glass container and wrap your leaves in a slightly damp paper towel inside a resealable bag to keep them crisp. Or, stuff the tuna salad inside a romaine lettuce leaf, hollowed-out bell pepper, tomato, or cucumber cups. This dish would also work with canned chicken or salmon and would taste amazing with a drizzle of cool Ranch Dressing or Avocado Mayo. In a medium sized bowl, mash the avocado with a fork, leaving it slightly chunky. Add the tuna to the bowl, flaking it apart with a fork, and mix to combine with the avocado. Add the onions, juice of 1 lime, jalapeño, cilantro, chili powder, salt, and pepper and mix well.

we have to teach people how to land before they jump. When you go skydiving, you spend a lot of upfront time jumping off a ladder and learning how to hit the ground without hurting yourself. I haven’t experienced this personally, but I’ve watched. The same is true in leadership—we can’t expect people to be brave and risk failure if they’re not prepped for hard landings.

This regular commute from the GRE prep course to the weight room eventually jarred me into clarity: The teacher was not making us stronger. She was giving us form and technique so we’d know precisely how to carry the weight of the test. It revealed the bait and switch at the heart of standardized tests—the exact thing that made them unfair: She was teaching test-taking form for standardized exams that purportedly measured intellectual strength. My classmates and I would get higher scores—two hundred points, as promised—than poorer students, who might be equivalent in intellectual strength but did not have the resources or, in some cases, even the awareness to acquire better form through high-priced prep courses. Because of the way the human mind works—the so-called “attribution effect,” which drives us to take personal credit for any success—those of us who prepped for the test would score higher and then walk into better opportunities thinking it was all about us: that we were better and smarter than the rest and we even had inarguable, quantifiable proof. Look at our scores! Admissions counselors and professors would assume we were better qualified and admit us to their graduate schools (while also boosting their institutional rankings). And because we’re talking about featureless, objective numbers, no one would ever think that racism could have played a role.

Maintaining good habits of movement that are already well developed may take just a few minutes of “activation” work every other day. This might involve nothing more than performing some squatting, rolling, reaching, rotating or crawling movements. These movements might make an excellent part of a movement prep or warmup to vigorous exercise, or as a quick refreshing break from sitting during the day. For many people, an active lifestyle or exercise program that involves fundamental movements will be sufficient to maintain healthy patterns of movement all by itself.

Keep doing good work. The job, business opportunities and money will find you.

Tricia's sneakers pounded out the familiar steps. Willow to Old South to Pequot to Beachside to Burying Hill Beach and back again. She'd run this easy five-mile route hundreds of times since she started cross-country the year her mother died. At first, she ran to get out of the house, to smooth out the rough edges of anxiety she felt every day as her mother worsened. Then after, she ran to get away from the oppressive sadness, adding miles and hills and beach sprints to stay out as long as she could after school. She got faster and stronger. It was running that had taken her to prep school, along with a few strings pulled by Cap to get her in mid-year, and probably some of his own money to pay the tuition. She ran competitively in college and to save her sanity in law school. Running will get me through this, Tricia thought, then she let the sound of the steps and the breathing work their magic. The ball of stress in her gut unraveled and her mind cleared more with every football.

There’s a way of triumphant accomplishment that comes from lowering dead or unwanted trees. (Not to say the joys of yelling, But that feeling fades pretty quickly once you look down and see unsightly—and very stubborn—Stump milling. If you hire a landscaper or arborist to chop down the trees, they typically leave the stumps behind, unless you pay a further fee. Stump-removal prices vary widely across the country and are supported by the diameter of the stump, but it typically costs between $100 and $200 to get rid of a stump that’s 24 inches in diameter or smaller. And that’s a good price if you’ve only got one stump to get rid of . But, if you've got two or more stumps, you'll save a substantial amount of cash by renting a stump grinder. A gas-powered stump grinder rents for about $100 per day, counting on the dimensions of the machine. And if you share the rental expense with one or two stump-plagued neighbors, renting is certainly the more economical thanks to going. you will need a vehicle with a trailer hitch to tow the machine, which weighs about 1,000 pounds. Or, for a nominal fee, most rental dealers will drop off and devour the grinder. To remove the 30-in.-dia. scarlet maple stump, I rented a Vermeer Model SC252 stump grinder. it's a strong 25-hp engine and 16-in.-dia. cutting wheel that's studded with 16 forged-steel teeth. this is often a loud, powerful machine with a classy mechanism , but it's surprisingly simple to work . But, before you crank up the motor and begin grinding away, it’s important to prep the world for the stumpectomy. Start by ensuring all kids and pets are indoors, or if they’re outdoors, keep them well faraway from the world and under constant adult supervision. Then, use a round-point shovel or garden mattock to get rid of any rocks from round the base of the stump [1]. this is often important because if the spinning cutting wheel hits a rock, it can shoot out sort of a missile and cause serious injury. Plus, rocks can dull or damage the teeth on the cutting wheel, which are expensive to exchange. Next, check the peak of the stump. If it’s protruding out of the bottom quite 6 inches approximately, use a sequence saw to trim it as on the brink of the bottom as possible [2]. While this step isn’t absolutely necessary, it'll prevent quite little bit of time because removing 6 inches of the Stump grinding with a chainsaw is far quicker than using the grinder. After donning the acceptable safety gear, start the grinder and drive it to within 3 feet of the stump. Use the hydraulic lever to boost the cutting wheel until it’s a couple of inches above the stump. Slowly drive the machine forward to position the wheel directly over the stump's front edge [3]. Engage the facility lever to start out the wheel spinning, then slowly lower it about 3 in. in to the stump grinding. Next, use the hydraulic lever to slowly swing the wheel from side to side to filter out all the wood within the cutting range. Then, raise the wheel, advance the machine forward a couple of inches, and repeat the method. While operating the machine, always stand at the instrument panel, which is found near the rear of the machine and well faraway from the cutting wheel. Little by little, continue grinding and advancing your way through to the opposite side of the stump. Raise the cutting wheel, shift into reverse, and return to the starting spot. Repeat the grinding process until the surface of the Stump removal is a minimum of 4 in. below the extent of the encompassing ground. At now, you'll drive the grinder off to at least one side, far away from the excavated hole. Now, discover all the wood chips and fill the crater with screened topsoil [4]. (The wood chips are often used as mulch in flowerbeds and around trees and shrubs.) Lightly rake the soil, opened up a good layer of grass seed, then rake the seeds into the soil [5]. Water the world and canopy the seeds with mulch hay.

Self-deprecation is still self-worship,” she is telling Calvin. “It’s the flip side of the same coin. It’s still about self.” It’s our second week here and the staff has divided us into smaller groups to experience a Gestalt-like therapy they call chair work. Adam, Calvin, Troy and I—the troublemakers—have, to our relief, been placed under Lorraine’s care in a nearby building. And she’s in the midst of prepping us to undergo this intense form of trauma healing. “I suck at self-deprecation,” I whisper to Calvin. Lorraine overhears and says sternly, “Remember that humor is a wall. It’s a form of denial, just the same as repression, rationalization, globalization, and minimization.

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.

So brace yourself for the momentum. Because you’re about to be engulfed in a mental sphere of intrigue while being intellectually saturated in a stimulating shower of well-prepped penmanship articulated to communicate important information that will work to strengthen your understanding on life-affecting issues.

So уоu ѕit dоwn аnd make a рlаn. This dоеѕn’t rеԛuirе muсh еnеrgу, and уоu can spread thе work оut оvеr many dауѕ. Yоu idеntifу all thе vаriоuѕ targets уоu’ll need to strike if уоu wаnt tо hаvе a chance оf ѕuссеѕѕ. First, аll thе junk fооd nееdѕ to lеаvе your kitchen, inсluding аnуthing you hаvе a tеndеnсу tо оvеrеаt, and уоu need tо rерlасе it with foods thаt will help уоu lоѕе wеight, like fruitѕ аnd veggies. Sесоndlу, уоu knоw уоu’ll bе tеmрtеd to gеt fаѕt fооd if уоu come hоmе hungrу аnd dоn’t have аnуthing rеаdу tо eat, ѕо уоu dесidе to рrе-сооk a wееk’ѕ wоrth of food in аdvаnсе еасh wееkеnd. Thаt wау you always have something in thе refrigerator. Yоu ѕеt aside a blосk of ѕеvеrаl hours еасh weekend to buу grосеriеѕ and сооk аll your food fоr thе wееk. Plus уоu gеt a dесеnt сооkbооk of hеаlthу recipes. Gеt a decent ѕсаlе thаt саn measure wеight and body fаt %. Mаkе a liѕt оf sample mеаlѕ (5 brеаkfаѕtѕ, 5 lunсhеѕ, аnd 5 dinnеrѕ), аnd роѕt it on уоur rеfrigеrаtоr. And ѕо оn…. At thiѕ роint аll оf thiѕ gоеѕ intо thе writtеn рlаn. Then уоu еxесutе — hаrd and fast. Yоu can рrоbаblу implement thе whole рlаn in one day. Purge thе unhealthy fооd frоm the kitсhеn. Buу thе nеw grосеriеѕ, thе nеw сооkbооk, and the new ѕсаlе. Post thе wеight сhаrt аnd thе sample mеаlѕ liѕt. Sеlесt recipes аnd сооk a batch of fооd fоr thе wееk. Whew! By thе end of the day, you’ve uѕеd your willpower nоt tо diеt dirесtlу but tо еѕtаbliѕh the соnditiоnѕ that will mаkе уоur diеt еаѕiеr tо fоllоw. When уоu wаkе uр thе next mоrning, уоu’ll find your environment drаmаtiсаllу changed in ассоrdаnсе with уоur рlаn. Yоur fridge will be stocked with рlеntу оf pre-cooked hеаlthу fооd fоr you to еаt. Thеrе wоn’t bе any junkiе рrоblеm fооdѕ in уоur home. Yоu’ll hаvе a rеgulаr blосk оf time ѕеt аѕidе for grосеrу shopping and food prep. It will ѕtill require ѕоmе discipline to follow your diеt, but уоu’vе already сhаngеd thingѕ ѕо much thаt it wоn’t bе nearly аѕ diffiсult аѕ it wоuld bе withоut thеѕе changes.

Grace rolled up her sleeves and joined the group in the kitchen, where Gladys, Pablo's wife, had worked all day directing many other women who kept food pouring out the front and side door, onto a long series of folding tables, all covered in checkered paper table cloths. While some of the women prepped and cooked, others did nothing but bring food out and set it on the table- Southern food with a Mexican twist, and rivers of it: fried chicken, chicken and dumplings, chicken mole, shrimp and grits, turnip greens, field peas, fried apples, fried calabaza, bread pudding, corn pudding, fried hush puppies, fried burritos, fried okra, buttermilk biscuits, black-eyed peas, butter bean succotash, pecan pie, corn bread, and, of course, apple pie, hot and fresh with sloppy big scoops of local hand-churned ice creams. As the dinner hours approached, Carter grabbed Grace out of the kitchen, and they both joined Sarah, Carter's friend, helping Sarah's father throw up a half-steel-kettle barbecue drum on the side of the house. Mesquite and pecan hardwoods were quickly set ablaze, and Dolly and the quilting ladies descended on the barbecue with a hurricane of food that went right on to the grill, whole chickens and fresh catfish and still-kicking mountain trout alongside locally-style grass-fed burgers all slathered with homemade spicy barbecue sauce. And the Lindseys, the elderly couple who owned the fields adjoining the orchard, pulled up in their pickup and started unloading ears of corn that had been recently cut. The corn was thrown on the kettle drum, too, and in minutes massive plumes of roasting savory-sweet smoke filled the air around the house. It wafted into the orchards, toward the workers who soon began pouring out of the house.

Georgia attacked her dinner prep more aggressively than usual. As she saw it, there were two kinds of chefs. First, there were the cerebral types, who cooked with an intellectual, almost academic, bent. They cooked with precision and accuracy, studying a particular ingredient's effects in multiple settings before introducing it into their kitchen. These chefs loved the science of food. Fastidious in their pre-prep prep, they knew with 99 percent accuracy that a dish would turn out well. Then there were the chefs who worked from the heart. Who were furious when a dish fizzled, chopped angrily at the food as if it were their enemy, but on a good day could coax such sensuous, sublime flavors from a paltry potato and a handful of herbs that no diner would suspect its humble origins. When they hit, they hit big. But when they fell, it was like a sequoia cracking open in the redwood forest.

Noah uses his thumbs to gently wipe the tears away from under my eyes. Then, he lifts up the hem of his shirt, wiping under my nose as he pushes my hair off my face. “It doesn’t matter,” he replies, working on making me not such a disaster. But I already see it in his eyes. The sadness. “Noah,” I say, bringing my hand up onto his to stop him. He keeps his hand on my jaw, looking at me. He presses his lips together, his brown eyes getting glossy. “I’m trying not to think about it. Spending time with you, Harry, Mohammad, I’m happy. I want to enjoy that time, not be sad during it.” “Doesn’t it make it almost … bittersweet?” I ask, trying to figure out how he’s feeling. “No. It feels special.” “But she’s right, Noah. I will have to leave,” I breathe out the words, feeling my stomach twist as I say them. Noah sucks in his cheeks, his expression becoming hardened. “I know.” “And how does that make you feel?” I ask as more tears escape. Noah shakes his head, a tear slipping from his own eye. And I instantly feel my lips start to quiver. “Don’t cry,” I urge, my hands touching Noah’s creamy complexion. “It’s okay,” he says, his lips pulling to the side. “I don’t have an answer for you. I just want to experience now, now,” he says, his eyes searching my face.

Mom, I think you've done enough experimenting. All of these batches have been delicious." I dip the other, unbitten end into a small dish of sweet chili sauce. "You never know what people will want," she says. "Some like it with pork, some like it with chicken, some like it with shrimp." Our post-work evening has been spent testing out different batches of lumpia for the upcoming Maui Food Festival. Ever since I told her we'd be competing to keep our spot on Makena Road, she's been in a food-prepping frenzy. Every night after work for the past week she's spent hours testing out new dishes, tweaking ingredients to get the flavors just right. Yesterday it was adjusting the level of fish sauce in the pansit, then attempting to perfect the ratio of rice noodle to meat and vegetables.

More wealth has been created from applied knowledge and creativity than from hard work and labor.

Kenny. You've got the Moroccan carrot salad done, but where are we with the brussels sprouts?" "Everything is prepped. We just need the sprouts." "Good. Go ahead and start caramelizing the onions for the goat-cheese toasts, and then get the bacon going---just be sure to undercook the bacon. It'll cook the rest of the way in the oven." "Yes, chef." "Clementine, can you take over the grilled crudités? We need to get them chilled by five." She nodded. "Yes, chef." "Excellent. I'll start prepping the butternut-squash fritters," I said, rolling up my sleeves. "And then the mozzarella poppers. Let's get to work." I was elbows deep in fried mozzarella and crispy-edged butternut-squash fritters when my brother and boyfriend finally arrived, wet and bedraggled, at the kitchen door. "I have dates," Nico said, holding the crate aloft. "Dates and brussels sprouts." "It's about time," I shot back. "You've been single far too long." "I'm going to get cleaned up," he said, "and then I can relieve you." "Take your time," I replied honestly. "I've got everything under control." And I did. The fritters were done and in the warming oven with a cake pan full of water in the rack below to keep them from drying out. I'd made up the mozzarella poppers by breading the rounds of buffalo-milk mozzarella with batter and panko crumbs before deep-frying them in batches. It had felt good to work with my hands again, good to do something other than managerial work. I cast a longing eye at Clementine's pavlovas, the baked egg whites topped with quartered figs. There was something soothing about working with egg whites, the frothy pure-white shade they became when whisked.

The people who made things work – the ant farm of porters and cleaners and maids and prep chefs – criss-crossing the paths. Passing the staff block, she spotted a nervous-looking new recruit hovering at the door – and judging by her lack of apron and the phone in her hand, quite a senior one at that.

What are we talking about in 2001? A Tuesday morning with a crystalline sky. American Airlines Flight 11 from Boston to Los Angeles crashes into the North Tower of the World Trade Center at 8:46 a.m. United Airlines Flight 175, also from Boston to Los Angeles, crashes into the South Tower at 9:03. American Airlines Flight 77 from Washington Dulles to Los Angeles hits the Pentagon at 9:37 a.m. And at 10:03 a.m., United Flight 93 from Newark to San Francisco crashes in a field near Shanksville, Pennsylvania. There are 2,996 fatalities. The country is stunned and grief-stricken. We have been attacked on our own soil for the first time since the Japanese bombed Pearl Harbor in December 1941. A man in a navy-blue summer-weight suit launches himself from a 103rd-floor window. An El Salvadoran line chef running late for his prep shift at Windows on the World watches the sky turn to fire and the top of the building—six floors beneath the kitchen where he works—explode. Cantor Fitzgerald. President Bush in a bunker. The pregnant widow of a brave man who says, “Let’s roll.” The plane that went down in Pennsylvania was headed for the Capitol Building. The world says, America was attacked. America says, New York was attacked. New York says, Downtown was attacked. There’s a televised benefit concert, America: A Tribute to Heroes. The Goo Goo Dolls and Limp Bizkit sing “Wish You Were Here.” Voicemail messages from the dead. First responders running up the stairs while civilians run down. Flyers plastered across Manhattan: MISSING. The date—chosen by the terrorists because of the bluebird weather—has an eerie significance: 9/11. Though we will all come to call it Nine Eleven

A young suburbanite with every advantage—the prep school education, the exhaustive coaching for college admissions tests, the overseas semester in Paris or Shanghai—still flatters himself that it is his skill, hard work, and prodigious problem-solving abilities that have lifted him into a world of privilege. Money vindicates all doubts.

I ask if he has any potential stories in mind. “Sorry Graham, I've not done me prep,” he then clears his throat. “I did have an idea for one called ‘The Death of Standards’.” I'm thrilled by the fact he already has a title for it. And what a title! He goes on to outline the bare bones of a story about a woman who works in local government. On her drive to work she perpetrates a hit and run. Upon arriving at the office, she rants to her staff about how hit and run drivers should be executed. Then members of her staff start behaving in the same odd manner: performing terrible acts then raging against those very acts. This sounds exactly like something I'd love to watch.

The director said wonderful things about you, that you're very talented," I say, and then smell the cardamom Garrance had given me, and I'm instantly put into a trance from green, earthy, and perfumed aromas. It's like all my troubles are gone. I'm in India, envisioning dances and beautiful saris and delicious naan bread baked on hot coals. Charles taps me on the shoulder. "Kate, where did you go?" I wobble. "I think I was in Mumbai for a second. Maybe Chennai? I don't know. I've never been to India. I've just seen pictures in magazines." He places his hands on my shoulders. "Spices transport you?" "Yes," I say, still a little bit out of it. "Hers do." He grips my shoulders, pulls me in closer. I smell his vanilla scent, and my knees turn to butter. "And I now know why my mother likes you. It makes perfect sense. She was right." "About what?" I ask, breathing him. "Working together and letting go of the bad energy. I know we can do this." His eyes spark with a passionate fire, and he smiles, his dimple puckering. I might melt like fondue. "Let's create a meal for her---the best one she's ever had." He leans against the stove, his sexy, smoldering hazel eyes meeting mine. My neck goes hot. I race over to the prep station and pick up the bag of cardamom, breathe it in---earthy, sweet, smoky, and nutty. Big mistake. Because I'm now licking his muscled chest in one of my deranged fantasies, which is so wrong. I throw the bag down, and the grains scatter on the countertop. Charles saunters over and places a hand on my shoulder. "Kate, everything okay?" "Cool, cool, cool," I say. I shrug off his touch, dip around his shoulder, noticing how V-shaped he is. "I was thinking we add this into the peanut sauce for the satay." "Good idea," he says. "Grind it. Nice and fine." Stop. Stop talking with your lilting English accent. Stop smiling. I'm staring at his hands, his lips, his eyelashes. My mind, my thoughts, and my body are about to explode. "Kate, can you pass me the chilis? My mother likes things spicy." "So do I," I say, reaching for it. Our hands touch as I hand him the spice. I shiver. "Me too," he says with a teasing growl. "And I know you added more pepper into my dish the other day. Good thing I can handle the heat." I can't. It's getting way too hot in here.

You did not, but I have spent quite some time working over the facts available to us and it seems like a strong assumption to make,” Saint said, brushing a speck of lint from his knee.

She's the light to our dark," Saint said when I'd just about given up on getting a reply from him. "I just hope our corruption doesn't taint her soul too much." I scoffed dismissively and he raised an eyebrow, deigning to look at me once more. "That's not the way this works, dude, haven't you figured that out yet?" I asked him. "What?" "The corruption. It's not us darkening her soul, it's her lightening ours. She's more powerful than any of us and the deeper we let her into our hearts, the closer I think we move to salvation." "Salvation?" Saint asked before shaking his head. "No, I don't believe we are about to become reformed citizens, Blake. I think we have become her creatures. We are still the dogs of war, dark, desperate and ruined as we are, but she is our master. She won't remove that stain upon our natures, but she will show us where best to aim it. And I for one am ready to let her.

And I’m late for work. There’s far too many dicks trying to stop me from getting there this morning, it’s like a cock obstacle course.

Sorry, brother, consummating a marriage is lengthy work. I had to write my name on the inside of her pussy with a sharpie attached to my dick,

I still wasn’t convinced I was the best man for this job, but I was as certain as herpes on a whore that I’d work to make sure I exceeded everyone’s expectations with it.

She needed to recognize that fast food drive-throughs were a pain point and that she needed to tell herself, “I don’t pick up dinner from drive-throughs after work.” To support this self-talk, Kristin also had to set herself up for success. For instance, she could spend thirty minutes on the weekend doing some meal planning, she could invest in learning some easy and tasty weeknight recipes, she could enlist her husband and children in preparing the meal, and when she had some time in the morning, she could consider getting some dinner prep done: defrost some chicken or fish before work or chop vegetables for a stir-fry.

Little Red, we’ve been through a lot of shit together. Some of it’s been good. Some of it’s been bad. A lot of it’s been really, unbelievably erotic.” I take in a stunned inhale and his mouth twitches. “I’ve waited, Georgia, and I’ve tried to show you I’m good enough. I don’t know if it’s worked, because deep down, I’m pretty sure I’m not.” Before I can argue, he rushes on, “I know your family still hates me. I can’t buy you jewels and treat you like a princess, although I know you well enough to realize you’d hate that, anyway.” “Heston—” “What I’m trying to say is that I know you, and I love you. You’re it for me.

Mickie’s Almond Honey Challah Makes one large loaf — Time: 4 hours (with rising time) *Please note: this is not a traditional challah as it is enriched with dairy* Ingredients: Dough: 1 cup warm 2% milk (about 115 degrees F) 4 and 1/2 teaspoons active dry yeast (2 packets) Pinch sugar 3 large eggs 1/2 cup of unsalted butter (melted) 1/2 cup honey (Mickie recommends local honey, if you can find it!) 2 teaspoons pure almond extract 5 cups all purpose flour 1 cup almond flour/meal 2 teaspoons salt Egg Wash: 1 egg yolk 1 teaspoon milk 1 teaspoon honey 2 tablespoons slivered almonds (optional) 1. Stir together warm milk, pinch of sugar, and yeast in a large bowl; let sit until foamy, 10 minutes. 2. In a medium bowl, whisk together 3 eggs, butter, honey, almond extract, and salt. 3. Whisk together the flour, almond meal, and salt in another bowl. 4. When the yeast mixture is ready whisk the egg mixture into the large bowl until combined. 5. Slowly add in the flour mix one cup at a time until about 4 and 1/2 cups have been added. Thoroughly combine between each addition of flour. (Can be done by hand or in a mixer with a dough hook.) Depending on your dough, you may not need all of the flour mixture. The rest can be used to dust your work surface. 6. When the dough has formed (it will be sticky), turn it out onto a lightly floured surface and knead until smooth (about 10 minutes). 7. Place dough into a well greased bowl. Cover with a damp towel and allow to rise in a warm spot for about 1 hour. Dough should double in size. 8. Once doubled, punch dough down, and set aside while prepping your work area. 9. Turn dough out onto work surface and divide into three equal parts. Roll each part into a 2ft+ long ropes. Press 3 ends together and make a tight braid. Wrap the braid around itself to form a ball, and close ends by pressing together. 10. Cover, and allow braided dough to rise another hour. In the meantime, preheat oven to 350 F degrees. 11. Whisk together your egg wash ingredients. 12. Place dough on non-stick baking sheet, or parchment paper. Brush egg wash over entire surface and sides. Sprinkle with sliced almonds. (Optional) 13. Bake for 35-40 minutes, until loaf is a deep golden brown. 14. Serve warm with additional honey. Enjoy!

So... um.. that's what I think I want to make." "That's a great idea!" "R-really? You think so? Yay! But, um... the recipe requires a whole lot of prep work on a bunch of the ingredients. I-I don't know if it'll all work out in the end..." "Hey! Who do you think you're talking to? I was the number two chef at Yukihira's Family Restaurant, y'know! Though the only other chef there was my dad." "Hee hee... Aha ha ha!" "All right! I'm gonna pour all of my experience into supporting you! Get ready, Tadokoro! For today only... ... "Tadokoro's" Family Restaurant... ... is open for business!" "Y... yay?!

You do know if this works out, you can’t keep calling them the assholes.” “I think if they can prove to you and to us that they are worth it, I’ll consider giving them a new nickname.

Embrace Efficiency, Elevate Flavor: Smart Kitchen Tools for Culinary Adventurers The kitchen, once a realm of necessity, has morphed into a playground of possibility. Gone are the days of clunky appliances and tedious prep work. Enter the age of the smart kitchen tool, a revolution that whispers efficiency and shouts culinary liberation. For the modern gastronome, these tech-infused gadgets are not mere conveniences, but allies in crafting delectable adventures, freeing us to savor the journey as much as the destination. Imagine mornings when your smart coffee maker greets you with the perfect brew, prepped by the whispers of your phone while you dream. Your fridge, stocked like a digital oracle, suggests recipes based on its ever-evolving inventory, and even automatically orders groceries you've run low on. The multi-cooker, your multitasking superhero, whips up a gourmet chili while you conquer emails, and by dinnertime, your smart oven roasts a succulent chicken to golden perfection, its progress monitored remotely as you sip a glass of wine. But efficiency is merely the prologue. Smart kitchen tools unlock a pandora's box of culinary precision. Smart scales, meticulous to the milligram, banish recipe guesswork and ensure perfect balance in every dish. Food processors and blenders, armed with pre-programmed settings and self-cleaning prowess, transform tedious chopping into a mere blip on the culinary radar. And for the aspiring chef, a sous vide machine becomes a magic wand, coaxing impossible tenderness from the toughest cuts of meat. Yet, technology alone is not the recipe for culinary bliss. For those who yearn to paint with flavors, smart kitchen tools are the brushes on their canvas. A connected recipe platform becomes your digital sous chef, guiding you through each step with expert instructions and voice-activated ease. Spice racks, infused with artificial intelligence, suggest unexpected pairings, urging you to venture beyond the familiar. And for the ultimate expression of your inner master chef, a custom knife, forged from heirloom steel and lovingly honed, becomes an extension of your hand, slicing through ingredients with laser focus and lyrical grace. But amidst the symphony of gadgets and apps, let us not forget the heart of the kitchen: the human touch. Smart tools are not meant to replace our intuition but to augment it. They free us from the drudgery, allowing us to focus on the artistry, the love, the joy of creation. Imagine kneading dough, the rhythm of your hands mirroring the gentle whirring of a smart bread machine, then shaping a loaf that holds the warmth of both technology and your own spirit. Or picture yourself plating a dish, using smart portion scales for precision but garnishing with edible flowers chosen simply because they spark joy. This, my friends, is the symphony of the smart kitchen: a harmonious blend of tech and humanity, where efficiency becomes the brushstroke that illuminates the vibrant canvas of culinary passion. Of course, every adventure, even one fueled by smart tools, has its caveats. Interoperability between gadgets can be a tangled web, and data privacy concerns linger like unwanted guests. But these challenges are mere bumps on the culinary road, hurdles to be overcome by informed choices and responsible data management. After all, we wouldn't embark on a mountain trek without checking the weather, would we? So, embrace the smart kitchen, dear foodies! Let technology be your sous chef, your precision tool, your culinary muse. But never forget the magic of your own hands, the wisdom of your palate, and the joy of a meal shared with loved ones. For in the end, it's not about the gadgets, but the memories we create around them, the stories whispered over simmering pots, and the laughter echoing through a kitchen filled with the aroma of possibility.

Make PREP your favorite 4-letter word. It's a movie when you're watching it, but live theater when we are working on it.

Success is not about being a spectator, it's about being the star of your own show. Work diligently on your goals, and let your achievements be the blockbuster everyone talks about.

I’ll fix it. I recently learned from an expert.” I reassured them and slipped off to call the nearest hardware store for supplies just as my cell rang. “Hey, Adrian. How’s it goin’?” “Busy with work, the usual.” He sounded tired. “How’s it going back home?” “Oh, y’know, the usual family bickering. I had no idea how much work went into one wedding; the prep is intense.” “Wait, what?!” He yelped. “Wedding? You’re getting married? That’s all a bit sudden!” “Oh, come on, Adrian!” I laughed. “Not me. I’m helping with my Mom’s work. Jeez, don’t marry me off so easily.” “You scared the crap outta me,” he grumbled awkwardly.

You have the right to build the life you want and to explore all of its options. Go nuts. Have sex. Have parties. Live your life for you and not for anyone else. If it doesn’t work out—then you will know that you tried.

If coming of age used to mean summers and weekends working at 7-Eleven cleaning the Slurpee machine to make a few extra bucks to buy your favorite record, now it’s about checking boxes on a college application: becoming fluent in a second language, volunteering at a shelter, taking weekly SAT prep courses.

When we first started dating, he introduced me to all his friends and colleagues as his little firecracker. That's what he started calling me after our third date, when he brought me to a Redskins party at his friend Eric's place. Eric had decided to make buffalo chili, but, in what became clear to both me and everyone else at the party, he had no idea what he was doing. Two hours into the party, after all of us had blown through the bags of tortilla chips and pretzels, Eric was still chopping red peppers. Determined not to let a room of fifteen people go hungry, I rolled up my sleeves, marched into the kitchen, and grabbed my knife. "Okay, Bobby Flay," I said as I wielded my knife. "Time to get this show on the road." I chopped and minced and crushed at rapid-fire speed, and in no time, dinner was served. "Get a load of this firecracker," Eric said as he watched me work my magic. After that, the name sort of stuck. For a while, the nickname seemed like a good thing. Every time I would rail against fad diets or champion the importance of sustainable agriculture or lament the lack of food options in inner cities, Adam would laugh and say, "That's my little firecracker." He made me feel special, as if I were a vital part of his life. His parents were the only people from whom he seemed to hide me, and though it bothered me a little, I understood. I was the anti-Sandy. That's what made me attractive. But he hasn't called me his little firecracker in what feels like months now, and lately I feel as if he's hiding me from everyone. When did this little firecracker become a grenade?

Give me an example of a time that you felt you went above and beyond the call of duty at work” one time, because there you are just testing for basic prep. Ask it again. And again. And again, until the candidate can’t come up with any more answers. And don’t look away, break the tension with a chuckle, or give the candidate a chance to divert attention and halt the questioning process.

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

Maybe he just got off on writing characters and ruining their lives? Perhaps he took joy in birthing people with his imagination and then getting an audience to care for them just so that he could bathe in the tears of the people who came to see his work when he killed their favourite character and fucked up everyone else's lives in the process. If I was going to write a story, I had to think that would be at least some of my motivation. Why not fuck with a fictional life just for shits and giggles?

Entire industries and some of our very largest professions depend on the persistence of our current system. Other social institutions—like giant publishers and test-prep companies—are synched to its workings. A certain teaching method implies certain goals and certain tests. The tests, in turn, have a serious impact on hiring practices and career advancement. Human nature being what it is, those who prosper under a given system tend to become supporters of that system. Thus the powerful tend to have a bias toward the status quo; our educational customs tend to perpetuate themselves, and because they interconnect with so many other aspects of our culture, they are extraordinarily difficult to change.

Planning a murder takes a lot of prep work.

I'm not going to let myself cry. I worked too damn hard on my eye makeup.

Kai enlisted the help of some culinary students for prep work and serving, and pulled out all the stops for this party, skipping the sit-down dinner in favor of endless little nibbles, sort of like tapas or a wonderful tasting menu. Champagne laced with Pineau des Charentes, a light cognac with hints of apple that essentially puts a velvet smoking jacket around the dry sparkling wine. Perfect scallops, crispy on the outside, succulent and sweet within, with a vanilla aioli. Tiny two-bite Kobe sliders on little pretzel rolls with caramelized onions, horseradish cream, and melted fontina. Seared tuna in a spicy soy glaze, ingenious one-bite caprese salads made by hollowing out cherry tomatoes, dropping some olive oil and balsamic vinegar inside, and stuffing with a mozzarella ball wrapped in fresh basil. Espresso cups of chunky roasted tomato soup with grilled cheese croutons. The food is delicious and never-ending, supplemented with little bowls of nuts, olives, raw veggies, and homemade potato chips with lemon and rosemary.

Ever since I was a kid, my family had been telling paranoid stories of far-flung conspiracies, chief among them that a shadowy cabal had rigged the economic system and intentionally shortchanged my people, the working poor. They believed in smoke-filled rooms where the world’s rich and powerful met to conspire against them. To defend themselves, they bought overwhelming arsenals of guns and maintained veritable armories in their houses and garages in preparation for a long-rumored invasion of the United States by the combined forces of the New World Order and the United Nations. They horded supplies and prepped for the fall of America, a dystopic horror companies advertising gas masks and rations and gold coins were too happy to use to peddle their wares. Because of this irrational fear, many of my relatives and people like them were vulnerable to the manipulations of white supremacists. The election of Obama and the propagation of progressivism, including a vigorous fight for multiculturalism and equal rights, was seen as a scourge that threatened to undermine “traditional” American values.

What would be a better tool to use in high school classroom than textbooks or timelines for creating an effective learning environment that could reflect the dynamic nature of historical study? Out of all the various alternatives, by far, film. Film is a hugely popular medium with endless number of historically based works that not only present facts but dramatize the human relationships behind those facts. The main critique presented against the use of historical film in the classroom is the existence of rampant inaccuracies and biases laced throughout these films, not to mention the agendas of the filmmakers themselves. However these seeming flaws are part of the reason why film is an ideal teaching tool. It can foster deep critical thinking skills if instructors lead dialogues after film viewings about the inaccuracies, the biases and all of the things that make the film not just a record of a historical event, but also a reflection of the modern moment.