Preparing Breakfast Quotes

You done with work? Yep, at home waiting for you. Now that's a nice visual... Prepare yourself, I'm taking bread out of the oven. Don't tease me woman...zucchini? Cranberry orange. Mmmm... No woman has ever done breakfast bread foreplay the way you do. Ha! When you coming? Can't. Drive. Straight. Can we have one conversation when you're not twelve? Sorry, I'll be there in 30 Perfect, that will give me time to frost my buns. Pardon me? Oh, didn't I tell you? I also made cinnamon rolls. Be there in 25.

what love looks like what does love look like the therapist asks one week after the breakup and i’m not sure how to answer her question except for the fact that i thought love looked so much like you that’s when it hit me and i realized how naive i had been to place an idea so beautiful on the image of a person as if anybody on this entire earth could encompass all love represented as if this emotion seven billion people tremble for would look like a five foot eleven medium-sized brown-skinned guy who likes eating frozen pizza for breakfast what does love look like the therapist asks again this time interrupting my thoughts midsentence and at this point i’m about to get up and walk right out the door except i paid too much money for this hour so instead i take a piercing look at her the way you look at someone when you’re about to hand it to them lips pursed tightly preparing to launch into conversation eyes digging deeply into theirs searching for all the weak spots they have hidden somewhere hair being tucked behind the ears as if you have to physically prepare for a conversation on the philosophies or rather disappointments of what love looks like well i tell her i don’t think love is him anymore if love was him he would be here wouldn’t he if he was the one for me wouldn’t he be the one sitting across from me if love was him it would have been simple i don’t think love is him anymore i repeat i think love never was i think i just wanted something was ready to give myself to something i believed was bigger than myself and when i saw someone who probably fit the part i made it very much my intention to make him my counterpart and i lost myself to him he took and he took wrapped me in the word special until i was so convinced he had eyes only to see me hands only to feel me a body only to be with me oh how he emptied me how does that make you feel interrupts the therapist well i said it kind of makes me feel like shit maybe we’re looking at it wrong we think it’s something to search for out there something meant to crash into us on our way out of an elevator or slip into our chair at a cafe somewhere appear at the end of an aisle at the bookstore looking the right amount of sexy and intellectual but i think love starts here everything else is just desire and projection of all our wants needs and fantasies but those externalities could never work out if we didn’t turn inward and learn how to love ourselves in order to love other people love does not look like a person love is our actions love is giving all we can even if it’s just the bigger slice of cake love is understanding we have the power to hurt one another but we are going to do everything in our power to make sure we don’t love is figuring out all the kind sweetness we deserve and when someone shows up saying they will provide it as you do but their actions seem to break you rather than build you love is knowing who to choose

Prepare yourself, I’m taking bread out of the oven. Don’t tease me, woman… zucchini? Cranberry orange. Mmmm… No woman has ever done breakfast bread foreplay the way you do.

It occurs to me," said Hodge, "that the dilemmas of power are always the same." Clary glanced at him sideways. "What do you mean?" She sat on the window seat in the library, Hodge in his chair with Hugo on the armrest. The remains of breakfast—sticky jam, toast crumbs, and smears of butter—clung to a stack of plates on the low table that no one had seemed inclined to clear away. After breakfast they had scattered to prepare themselves, and Clary had been the first one back. This was hardly surprising, considering that all she had to do was pull on jeans and a shirt and run a brush through her hair, while everyone else had to arm themselves heavily. Having lost Jace's dagger in the hotel, the only remotely supernatural object she had on her was the witchlight stone in her pocket. "I was thinking of your Simon," Hodge said, "and of Alec and Jace, among others." She glanced out the window. It was raining, thick fat drops spattering against the panes. The sky was an impenetrable gray. "What do they have to do with each other?" "Where there is feeling that is not requited," said Hodge, "there is an imbalance of power. It is an imbalance that is easy to exploit, but it is not a wise course. Where there is love, there is often also hate. They can exist side by side." "Simon doesn't hate me." "He might grow to, over time, if he felt you were using him.

You ask a certain question again and again, in a sincere fashion, and the answer appears. But, in my experience, at least, that answer arrives according to it's own mysterious celestial timing, and often in disguise. And it comes in a way you're not prepared for, or don't want, or can't at first, accept.

...he was fascinated by the mid-western/middle American phenomenon of recombinant cuisine. Rice Krispie Treats being a prototypical example in that they were made by repurposing other foods that had already been prepared (to wit, breakfast cereal and marshmallows). And of course, any recipe that called for a can of cream of mushroom soup fell into the same category. The unifying principle behind all recombinant cuisine seemed to be indifference, if not outright hostility, to the use of anything that a coastal foodie would define as an ingredient.

...And on my fourth morning in Naples, I woke up alone. There was a note on the table with the breakfast that Cinzia had quietly prepared for me. It read, "It could never be. But that's why it will always be - perfectly divine. Cinzia" City Solipsism: A Short Story

Breakfast! My favorite meal- and you can be so creative. I think of bowls of sparkling berries and fresh cream, baskets of Popovers and freshly squeezed orange juice, thick country bacon, hot maple syrup, panckes and French toast - even the nutty flavor of Irish oatmeal with brown sugar and cream. Breaksfast is the place I splurge with calories, then I spend the rest of the day getting them off! I love to use my prettiest table settings - crocheted placemats with lace-edged napkins and old hammered silver. And whether you are inside in front of a fire, candles burning brightly on a wintery day - or outside on a patio enjoying the morning sun - whether you are having a group of friends and family, a quiet little brunch for two, or an even quieter little brunch just for yourself, breakfast can set the mood and pace of the whole day. And Sunday is my day. Sometimes I think we get caught up in the hectic happenings of the weeks and months and we forget to take time out to relax. So one Sunday morning I decided to do things differently - now it's gotten to be a sort of ritual! This is what I do: at around 8:30 am I pull myself from my warm cocoon, fluff up the pillows and blankets and put some classical music on the stereo. Then I'm off to the kitchen, where I very calmly (so as not to wake myself up too much!) prepare my breakfast, seomthing extra nice - last week I had fresh pineapple slices wrapped in bacon and broiled, a warm croissant, hot chocolate with marshmallows and orange juice. I put it all on a tray with a cloth napkin, my book-of-the-moment and the "Travel" section of the Boston Globe and take it back to bed with me. There I spend the next two hours reading, eating and dreaming while the snowflakes swirl through the treetops outside my bedroom window. The inspiring music of Back or Vivaldi adds an exquisite elegance to the otherwise unruly scene, and I am in heaven. I found time to get in touch with myself and my life and i think this just might be a necessity! Please try it for yourself, and someone you love.

And then they were at Tristran's old home, where his sister waited for him, and there was a steaming breakfast on the stove and on the table, prepared for him, lovingly, by the woman he had always believed to be his mother.

The government never minds having more power, and is always prepared to paper over the problems it creates. An economy not bludgeoned by powerful elites is the ideal we should seek, even if it has a name that is wildly unpopular: capitalism

Some people, however, say that they do not eat eggs because they do no like them. This is suspicious. Eggs are tremendously flexible and can be prepared in a variety of ways, all of which are different experiences in one's mouth. If you say you do not like eggs, it is like saying you do not like books or light or wearing a ball gown. It means you simply have not found the right kind.

Tasks are the real-world activities people think of when planning, conducting, or recalling their day. That can mean things like brushing their teeth, preparing breakfast, reading a newspaper, taking a child to school, responding to e-mail messages, making a sales call, attending a lecture or a business meeting, having lunch with a colleague from work, helping a child with homework, coaching a soccer team, and watching a TV program. Some tasks are mundane, some complex.

She ate her breakfast in silence, then drove downtown in weather so lowering the streetlights seemed decapitated. This was when you could discover if your preparations for winter were adequate, and if you were ready for the restrictions of movement and light that were about to be upon you.

On the wall next to the door we’d entered through was a huge floor-to-ceiling bulletin/whiteboard combo and hanging from a thumbtack on the bulletin board amongst pictures and other various sorts of memorabilia was my bra. It’d been washed but it still had a good many blotches of pink on it. If that wasn’t shocking enough, the dialogue written over the last two weeks on the whiteboard pertaining to said bra certainly was. I’ll include the copy just so you can truly appreciate what I’m dealing with here. Tristan’s Mom: What’s this? Tristan: A size 34B lace covered slingshot. Jeff: Nice! Tristan’s Mom: Do I want to know? Tristan: I don’t know, do you? Tristan’s Mom: Not really. Are you planning on returning it or did you win some kind of prize? Tristan: I plead the fifth. Tristan’s Dad: Well done son. Jeff: Ditto! Tristan’s Mom: Don’t encourage him. Tristan: Gee, thanks Mom. Tristan’s Dad: Can’t a father be proud of his only child? Tristan’s Mom: He doesn’t need your help…obviously. Tristan’s Dad: That’s because he takes after me. Tristan: Was there anything else I can do for you two? Tristan’s Mom: Tell her I tried to get the stains out, but I’m afraid they set in before I got to it. Tristan: I’m sure she’ll appreciate your effort, but if I’m any judge (and I’d like to think I am) its size has caused it to become obsolete and she needs to trade up. Jeff: I’m so proud. Tristan: Thanks man. Tristan’s Mom: A name would be nice you know. Tristan: Camie. Tristan’s Mom: Do we get to meet her? Tristan: Sure. I’ll have my people call your people and set it up. Tristan’s Mom: I don’t know why I bother. Do you want anything from the store? Tristan: Yeah, Camie’s sleeping over tonight and I promised her bacon and eggs for breakfast. Jeff’s got the eggs covered but could you pick up some bacon for us and maybe a box of Twinkies for the bus? Thanks, you’re the best. Jeff: I have the eggs covered? Tristan’s Dad: He gets his sense of humor from you. Tristan’s Mom: Flattery will get you everywhere. How would you like your eggs prepared dear?

There was no Disney World then, just rows of orange trees. Millions of them. Stretching for miles And somewhere near the middle was the Citrus Tower, which the tourists climbed to see even more orange trees. Every month an eighty-year-old couple became lost in the groves, driving up and down identical rows for days until they were spotted by helicopter or another tourist on top of the Citrus Tower. They had lived on nothing but oranges and come out of the trees drilled on vitamin C and checked into the honeymoon suite at the nearest bed-and-breakfast. "The Miami Seaquarium put in a monorail and rockets started going off at Cape Canaveral, making us feel like we were on the frontier of the future. Disney bought up everything north of Lake Okeechobee, preparing to shove the future down our throats sideways. "Things evolved rapidly! Missile silos in Cuba. Bales on the beach. Alligators are almost extinct and then they aren't. Juntas hanging shingles in Boca Raton. Richard Nixon and Bebe Rebozo skinny-dipping off Key Biscayne. We atone for atrocities against the INdians by playing Bingo. Shark fetuses in formaldehyde jars, roadside gecko farms, tourists waddling around waffle houses like flocks of flightless birds. And before we know it, we have The New Florida, underplanned, overbuilt and ripe for a killer hurricane that'll knock that giant geodesic dome at Epcot down the trunpike like a golf ball, a solid one-wood by Buckminster Fuller. "I am the native and this is my home. Faded pastels, and Spanish tiles constantly slipping off roofs, shattering on the sidewalk. Dogs with mange and skateboard punks with mange roaming through yards, knocking over garbage cans. Lunatics wandering the streets at night, talking about spaceships. Bail bondsmen wake me up at three A.M. looking for the last tenant. Next door, a mail-order bride is clubbed by a smelly ma in a mechanic's shirt. Cats violently mate under my windows and rats break-dance in the drop ceiling. And I'm lying in bed with a broken air conditioner, sweating and sipping lemonade through a straw. And I'm thinking, geez, this used to be a great state. "You wanna come to Florida? You get a discount on theme-park tickets and find out you just bough a time share. Or maybe you end up at Cape Canaveral, sitting in a field for a week as a space shuttle launch is canceled six times. And suddenly vacation is over, you have to catch a plane, and you see the shuttle take off on TV at the airport. But you keep coming back, year after year, and one day you find you're eighty years old driving through an orange grove.

His master plan to get them all out the door early met its first check of the day when he opened his closet door to discover that Zap the Cat, having penetrated the security of Vorkosigan House through Miles's quisling cook, had made a nest on the floor among his boots and fallen clothing to have kittens. Six of them. Zap ignored his threats about the dire consequences of attacking an Imperial Auditor, and purred and growled from the dimness in her usual schizophrenic fashion. Miles gathered his nerve and rescued his best boots and House uniform, at a cost of some high Vor blood, and sent them downstairs for a hasty cleaning by the overworked Armsman Pym. The Countess, delighted as ever to find her biological empire increasing, came in thoughtfully bearing a cat-gourmet tray prepared by Ma Kosti that Miles would have had no hesitation in eating for his own breakfast. In the general chaos of the morning, however, he had to go down to the kitchen and scrounge his meal. The Countess sat on the floor and cooed into his closet for a good half-hour, and not only escaped laceration, but managed to pick up, sex, and name the whole batch of little squirming furballs before tearing herself away to hurry and dress.

As you prepare your breakfast, think of others (do not forget the pigeon’s food). As you conduct your wars, think of others (do not forget those who seek peace). As you pay your water bill, think of others (those who are nursed by clouds). As you return home, to your home, think of others (do not forget the people of the camps). As you sleep and count the stars, think of others (those who have nowhere to sleep). As you liberate yourself in metaphor, think of others (those who have lost the right to speak). As you think of others far away, think of yourself (say: “If only I were a candle in the dark”).

And the peanut butter-eaters on Earth were preparing to conquer the shazzbutter-eaters on the planet in the book by Kilgore Trout. By this time, the Earthlings hadn't just demolished West Virginia and Southeast Asia. They had demolished everything. So they were ready to go pioneering again. They studied the shazzbutter-eaters by means of electronic snooping, and determined that they were too numerous and proud and resourceful ever to allow themselves to be pioneered. So the Earthlings infiltrated the ad agency which had the shazzbutter account, and they buggered the statistics in the ads. They made the average for everything so high that everybody on the planet felt inferior to the majority in very respect. Then the Earthling armored space ships came and discovered the planet. Only token resistance was offered here and there, because the natives felt so below average. And then the pioneering began.

Call it arrogance or male chauvinism, the male ego just doesn’t allow a woman to participate in key issues in family. Men seldom realize that it’s the housewife who has the most difficult job in the world: waking up early, preparing breakfast, getting the children ready for school, preparing lunch, cleaning up the mess at home and so much more. Even before they can some rest, the doorbell would ring and the children are back from school. Then, the routine again, and by the end of the day, they were tired. Women in the family are the last to sleep and the first to wake up. Sometimes, even during a crisis in the family or when there is a dispute, it’s the lady of the house that stands rock solid to calm things down and face challenges head on.

…Sugar has become an ingredient avoidable in prepared and packaged foods only by concerted and determined effort, effectively ubiquitous. Not just in the obvious sweet foods (candy bars, cookies, ice creams, chocolates, sodas, juices, sports and energy drinks, sweetened iced tea, jams, jellies, and breakfast cereals both cold and hot), but also in peanut butter, salad dressings, ketchup, BBQ sauces, canned soups, cold cuts, luncheon meats, bacon, hot dogs, pretzels, chips, roasted peanuts, spaghetti sauces, canned tomatoes, and breads. From the 1980's onward manufacturers of products advertised as uniquely healthy because they were low in fat…not to mention gluten free, no MSG, and zero grams trans fat per serving, took to replacing those fat calories with sugar to make them equally…palatable and often disguising the sugar under one or more of the fifty plus names, by which the fructose-glucose combination of sugar and high-fructose corn syrup might be found. Fat was removed from candy bars sugar added, or at least kept, so that they became health food bars. Fat was removed from yogurts and sugars added and these became heart healthy snacks, breakfasts, and lunches.

Little Dorrit was late on the Monday morning, for her father slept late, and afterwards there was his breakfast to prepare and his room to arrange. She had no engagement to go out to work, however, and therefore stayed with him until, with Maggy's help, she had put everything right about him, and had seen him off upon his morning walk (of twenty yards or so) to the coffee-house to read the paper.

When I lovingly prepare breakfast for my future children, I'd at least like to know that I served them Monsanto-engineered cornflakes with rBGH-infused milk, diazinon-sprayed strawberries, and irradiated bananas.

There is a wonderful simple human reality to Christ's hunger. The man is famished. He's missed meals for three days, He has a lot on his mind, He's on His way back to heaven, but before He goes He is itching for a nice piece of broiled fish and a little bread on the side with the men and women He loves. Do we not like Him the more for His prandial persistance? And think for a moment about the holiness of our own food, and the ways that cooking and sharing a meal can be forms of love and prayer. And realize again that the Eucharist at the heart of stubborn Catholicism is the breakfast that Christ prepares for Catholics, every morning, as we return from fishing in vast dreamy seas?

The doors burst open, startling me awake. I nearly jumped out of bed. Tove groaned next to me, since I did this weird mind-slap thing whenever I woke up scared, and it always hit him the worst. I'd forgotten about it because it had been a few months since the last time it happened. "Good morning, good morning, good morning," Loki chirped, wheeling in a table covered with silver domes. "What are you doing?" I asked, squinting at him. He'd pulled up the shades. I was tired as hell, and I was not happy. "I thought you two lovebirds would like breakfast," Loki said. "So I had the chef whip you up something fantastic." As he set up the table in the sitting area, he looked over at us. "Although you two are sleeping awfully far apart for newlyweds." "Oh, my god." I groaned and pulled the covers over my head. "You know, I think you're being a dick," Tove told him as he got out of bed. "But I'm starving. So I'm willing to overlook it. This time." "A dick?" Loki pretended to be offended. "I'm merely worried about your health. If your bodies aren't used to strenuous activities, like a long night of lovemaking, you could waste away if you don't get plenty of protein and rehydrate. I'm concerned for you." "Yes, we both believe that's why you're here," Tove said sarcastically and took a glass of orange juice that Loki had poured for him. "What about you, Princess?" Loki's gaze cut to me as he filled another glass. "I'm not hungry." I sighed and sat up. "Oh, really?" Loki arched an eyebrow. "Does that mean that last night-" "It means that last night is none of your business," I snapped. I got up and hobbled over to Elora's satin robe, which had been left on a nearby chair. My feet and ankles ached from all the dancing I'd done the night before. "Don't cover up on my account," Loki said as I put on the robe. "You don't have anything I haven't seen." "Oh, I have plenty you haven't seen," I said and pulled the robe around me. "You should get married more often," Loki teased. "It makes you feisty." I rolled my eyes and went over to the table. Loki had set it all up, complete with a flower in a vase in the center, and he'd pulled off the domed lids to reveal a plentiful breakfast. I took a seat across from Tove, only to realize that Loki had pulled up a third chair for himself. "What are you doing?" I asked. "Well, I went to all the trouble of having someone prepare it, so I might as well eat it." Loki sat down and handed me a flute filled with orange liquid. "I made mimosas." "Thanks," I said, and I exchanged a look with Tove to see if it was okay if Loki stayed. "He's a dick," Tove said over a mouthful of food, and shrugged. "But I don't care." In all honesty, I think we both preferred having Loki there. He was a buffer between the two of us so we didn't have to deal with any awkward morning-after conversations. And though I'd never admit it aloud, Loki made me laugh, and right now I needed a little levity in my life. "So, how did everyone sleep last night?" Loki asked. There was a quick knock at the bedroom doors, but they opened before I could answer. Finn strode inside, and my stomach dropped. He was the last person I'd expected to see. I didn't even think he would be here anymore. After the other night I assumed he'd left, especially when I didn't see him at the wedding. "Princess, I'm sorry-" Finn started to say as he hurried in, but then he saw Loki and stopped abruptly. "Finn?" I asked, stunned. Finn looked appalled and pointed at Loki. "What are you doing here?" "I'm drinking a mimosa." Loki leaned back in his chair. "What are you doing here?" "What is he doing here?" Finn asked, turning his attention to me. "Never mind him." I waved it off. "What's going on?" "See, Finn, you should've told me when I asked," Loki said between sips of his drink.

Every time he touched me, I wanted to scream and run, but of course that was impossible. It was something I would only do if I ever reached the point where I lost all hope of escaping and just wanted to end it. Rose had prepared a big breakfast with pancakes and fruit salad—and I couldn’t face eating any of it.

The Patty Winters Show I taped this morning hasn't been watched yet. It's sixty minutes about women who've had mastectomies, which at seven-thirty, over breakfast, before the office, I couldn't bear to sit through, but after today - hanging out at the office, where the air-conditioning broke down, a tedious lunch with Cunningham at Odeon, my fucking Chinese cleaners unable to get bloodstains out of another Soprani jacket, four videotapes overdue that ended up costing me a fortune, a twenty-minute wait at the Stairmasters - I've adapted; these events have toughened me and I'm prepared to deal with this particular topic.

It was upon the 4th of March, as I have good reason to remember, that I rose somewhat earlier than usual, and found that Sherlock Holmes had not yet finished his breakfast. The landlady had become so accustomed to my late habits that my place had not been laid nor my coffee prepared. With the unreasonable petulance of mankind I rang the bell and gave a curt intimation that I was ready. Then I picked up a magazine from the table and attempted to while away the time with it, while my companion munched silently at his toast. One of the articles had a pencil mark at the heading, and I naturally began to run my eye through it.

Rachel came carefully downstairs one morning, in a dressing gown that wasn't quite clean, and stood at the brink of the living room as though preparing to make an announcement. She looked around at each member of the double household - at Evan, who was soberly opening the morning paper, at Phil, who'd been home from Costello's for hours but hadn't felt like sleeping yet, and at her mother, who was setting the table for breakfast - and then she came out with it. "I love everybody," she said, stepping into the room with an uncertain smile. And her declaration might have had the generally soothing effect she'd intended if her mother hadn't picked it up and exploited it for all the sentimental weight it would bear. "Oh Rachel," she cried, "What a sweet, lovely thing to say!" and she turned to address Evan and Phil as if both of them might be too crass or numbskulled to appreciate it by themselves. "Isn't that a wonderful thing for this girl to say, on a perfectly ordinary Friday morning? Rachel, I think you've put us all to shame for our petty bickering and our selfish little silences, and it's something I'll never forget. You really do have a marvelous wife, Evan, and I have a marvelous daughter. Oh, and Rachel, you can be sure that everybody in this house loves you, too, and we're all tremendously glad to have you feeling so well." Rachel's embarrassment was now so intense that it seemed almost to prevent her from taking her place at the table; she tried two quick, apologetic looks at her husband and her brother, but they both missed the message in her eyes. And Gloria wasn't yet quite finished. "I honestly believe that was a moment we'll remember all our lives," she said. "Little Rachel coming downstairs - or little big Rachel, rather - and saying 'I love everybody.' You know what I wish though Evan? I only wish your father could've been here this morning to share it with us." But by then even Gloria seemed to sense that the thing had been carried far enough. As soon as she'd stopped talking the four of them took their breakfast in a hunched and businesslike silence, until Phil mumbled "Excuse me" and shoved back his chair. "Where do you think you're going, young man?" Gloria inquired. "I don't think you'd better go anywhere until you finish up all of that egg.

But suppose my daughters had approached me as we often approach God. “Hey, Dad, glad you’re home. Here is what I want. More toys. More candy. And can we go to Disneyland this summer?” “Whoa,” I would have wanted to say. “I’m not a waiter, and this isn’t a restaurant. I’m your father, and this is our house. Why don’t you just climb up on Daddy’s lap and let me tell you how much I love you?” Ever thought God might want to do the same with you? Oh, he wouldn’t say that to me. He wouldn’t? Then to whom was he speaking when he said, “I have loved you with an everlasting love” (Jer. 31:3 NIV)? Was he playing games when he said, “Nothing . . . will ever be able to separate us from the love of God that is in Christ” (Rom. 8:39)? Buried in the seldom-quarried mines of the minor prophets is this jewel: The LORD your God is with you; the mighty One will save you. He will rejoice over you. You will rest in his love; he will sing and be joyful about you. (Zeph. 3:17) Don’t move too quickly through that verse. Read it again and prepare yourself for a surprise. The LORD your God is with you; the mighty One will save you. He will rejoice over you. You will rest in his love; he will sing and be joyful about you. (Zeph. 3:17) Note who is active and who is passive. Who is singing, and who is resting? Who is rejoicing over his loved one, and who is being rejoiced over? We tend to think we are the singers and God is the “singee.” Most certainly that is often the case. But apparently there are times when God wishes we would just be still and (what a stunning thought!) let him sing over us. I can see you squirming. You say you aren’t worthy of such affection? Neither was Judas, but Jesus washed his feet. Neither was Peter, but Jesus fixed him breakfast. Neither were the Emmaus-bound disciples, but Jesus took time to sit at their table. Besides, who are we to determine if we are worthy? Our job is simply to be still long enough to let him have us and let him love us.

At home he went about in his socks. That way he could avoid disturbing the neighbors and also indulge in the occasional shoeless swoop across the room, as when one is preparing a breakfast of oatmeal and the oatmeal wants raisins and brown sugar, which are in the cupboard at the other end of the room. To glide with sock-swaddled feet over a world of glossy planes: that would be a wondrous thing! But Unwin’s apartment was smallish at best, and the world is unkind to the shoeless and frolicsome.

A note about me: I do not think stress is a legitimate topic of conversation, in public anyway. No one ever wants to hear how stressed out anyone else is, because most of the time everyone is stressed out. Going on and on in detail about how stressed out I am isn’t conversation. It’ll never lead anywhere. No one is going to say, “Wow, Mindy, you really have it especially bad. I have heard some stories of stress, but this just takes the cake.” This is entirely because my parents are immigrant professionals, and talking about one’s stress level was just totally outlandish to them. When I was three years old my mom was in the middle of her medical residency in Boston. She had been a practicing obstetrician and gynecologist in Nigeria, but in the United States she was required to do her residency all over again. She’d get up at 4:00 a.m. and prepare breakfast, lunch, and dinner for my brother and me, because she knew she wouldn’t be home in time to have dinner with us. Then she’d leave by 5:30 a.m. to start rounds at the hospital. My dad, an architect, had a contract for a building in New Haven, Connecticut, which was two hours and forty-five minutes away. It would’ve been easier for him to move to New Haven for the time of the construction of the building, but then who would have taken care of us when my mom was at the hospital at night? In my parents’ vivid imaginations, lack of at least one parent’s supervision was a gateway to drugs, kidnapping, or at the very minimum, too much television watching. In order to spend time with us and save money for our family, my dad dropped us off at school, commuted the two hours and forty-five minutes every morning, and then returned in time to pick us up from our after-school program. Then he came home and boiled us hot dogs as an after-school snack, even though he was a vegetarian and had never eaten a hot dog before. In my entire life, I never once heard either of my parents say they were stressed. That was just not a phrase I grew up being allowed to say. That, and the concept of “Me time.

Just as Drake turned six weeks old, I decided I wanted to lose some baby weight. Chip and I were both still getting used to the idea that we had a baby of our own now, but I felt it was okay to leave him with Chip for a half hour or so in the mornings so I could take a short run up and down Third Street. I left Drake in the little swing he loved, kissed Chip good-bye, and off I went. Chip was so sweet and supportive. When I got back he was standing in the doorway saying, “Way to go, baby!” He handed me a banana and asked if I’d had any cramps or anything. I hadn’t. I actually felt great. I walked in and discovered Chip had prepared an elaborate breakfast for me, as if I’d run a marathon or something. I hadn’t done more than a half-mile walk-run, but he wanted to celebrate the idea that I was trying to get myself back together physically. He’d actually driven to the store and back and bought fresh fruit and real maple syrup and orange juice for me. I sat down to eat, and I looked over at Drake. He was sound asleep in his swing, still wearing nothing but his diaper. “Chip, did you take Drake to the grocery store without any clothes on?” Chip gave me a real funny look. He said, “What?” I gave him a funny look back. “Oh my gosh,” he said. “I totally forgot Drake was here. He was so quiet.” “Chip!” I yelled, totally freaked out. I was a first-time mom. Can you imagine? Anyone who’s met Chip knows he can get a little sidetracked, but this was our child! He was in that dang swing that just made him perfectly silent. I felt terrible. It had only been for a few minutes. The store was just down the street. But I literally got on my knees to beg for Jo’s forgiveness.

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

And it occurred to me, over a bowl of soggy cereal, that I could live like this. Compartmentalized. There, but separate. Together, but alone. Loving, but isolated. This is how I had been living most of my life, after all. In a household where my mother might appear in the middle of the night to do unspeakable things with a hairbrush. Then hours later, we’d sit across from one another sharing a platter of buttermilk biscuits for breakfast. My mother had prepared me well for this life. I glanced over at my husband, crunching away on Cheerios. I wondered who had prepared him.

So during the years of the Depression I had arranged a schedule for myself. When you don’t have a job or anyone to tell you what to do, you’ve got to fix one for yourself. I divided the day into 4 four-hour periods, of which I would be reading in three of the four-hour periods, and free one of them. By getting up a 8 o’clock in the morning, by 9 I could sit down to read. That meant that I used the first hour to prepare my own breakfast and take care of the house and put things together in whatever shack I happened to be living in at the time. Then three hours of that first four-hour period went to reading. Then came an hour break for lunch and another three-hour unit. And then comes the optional next section. It should normally be three hours of reading and then an hour out for dinner and then three hours free and an hour getting to bed so I’m in bed by 12. On the other hand, if I were invited out for cocktails or something like that, then I would put the work hour in the evening and the play hour in the afternoon. It worked very well. I would get nine hours of sheer reading done in a day. And this went on for five years straight. You get a lot done in that time.

I’d like to wake up not in this kennel, but to breakfast with my family, kisses on the cheek from my children, unwrapping gifts and saying “wow, this is exactly what I was hoping for.” But life is constructed such that progress and a better future are achievable only if a certain number of people are prepared to pay for their right to hold beliefs. The more of those people there are, the less each will pay. The day will surely come when speaking the truth and standing up for justice will be something ordinary in Russia and completely free from danger. Until that day comes, I see my situation not as a heavy burden or a yoke, but simply as the work I need to do.

Put the girl at the stove, because of course she doesn’t know how to ride a horse or shoot, right? “Do you know how to tend crops instead?” he asks. I straighten my spine, already knowing what he’s getting at. “Weed, water, fertilize?” he goes on. “Aerate the land? Plant? Do you know how to prepare to store some of those crops to feed the horses and livestock over the winter months?” I still don’t look at him. “Milk cows?” he continues, enjoying himself. “Train horses? Operate a chainsaw? Skin a deer?” Yeah, okay. “Can fruits and vegetables? Drive a tractor? Build a motorcycle from scratch?” I lock my jaw, but I don’t answer. “So cooking breakfast, it is,” he chirps.

To be at table means that one has removed oneself from business and motion and made a commitment to spend some time over one's meal. One commits oneself not only to time but also to an implicit plan of eating: We sit to eat and not just to feed, and to do so both according to a plan and with others. A decision to have a sit-down meal must precede its preparation, and the preparation is in turn guided by the particular plan that is the menu. Further, to be at table means, whether we know it or not, to make a commitment to form and formality. We agree, tacitly to be sure, to a code of conduct that does not apply when we privately raid the refrigerator or eat on the run or in our cards, or even when we munch sandwiches in front of the television with our buddies who have gathered to watch the Super Bowl. There we eat (or, more accurately, feed) side by side, as at a trough; in contrast, at table we all face not our food but one another. Thus we silently acknowledge our mutual commitment to share not only some food but also commensurate forms of commensal behavior. To be sure, the forms will vary depending on the occasion; the guests, a banquet table at a testimonial dinner, and a picnic table in the park have different degrees and (in part) different kinds of formality, as do also the family breakfast and the family dinner. But in all cases there are forms that operate, regulate, and inform our behavior and that signify our peculiarly human way of meeting necessity.

Of all the minerals the most vital in dietary terms is sodium, which we mostly consume in the form of sodium chloride – table salt.* Here the problem is not that we are getting too little, but possibly way too much. We don’t need all that much – 200 milligrams a day, about what you would get with six or eight vigorous shakes of a salt cellar – but we take in about sixty times that amount on average. In a normal diet it is almost impossible not to because there is so much salt in the processed foods we eat with such ravenous devotion. Often it is heaped into foods that don’t seem salty at all – breakfast cereals, prepared soups and ice creams, for instance. Who would guess that an ounce of cornflakes contains more salt than an ounce of salted peanuts?

The guests would want refreshments of some kind, but there was no time to prepare a full-blown breakfast. The Americans would have to be content with beverages until a midmorning "nuncheon" could be assembled. Rapidly Aline went through a mental list of the contents of the pantry and larders. She decided they would set out crystal bowls of strawberries and raspberries, pots of butter and jam, along with bread and cake. Some asparagus salad and broiled bacon would also be nice, and Aline would also tell the housekeeper, Mrs. Faircloth, to serve the chilled lobster soufflé that had been intended as a supper course for later in the day. Something else could be substituted at dinner, perhaps some tiny salmon cutlets with egg sauce, or sweetbreads with celery stalks-

Vargus: Be me. Eat a bag of dicks for breakfast. Go home for lunch and eat another bag of dicks. Finish work and start preparing my bag of dicks for dinner while I warm up ‘The Saga Continues’. No Aetherius. Me sad. Chew dicks pensively. Some guy called Scorpius fighting instead. Level 28. Total noobcake. ROFL, wut a tryhard. Noobcake kicks demi-god in my three meals a day and cusses him out in livestream, with broken arms and legs. Dicks spilling from my gobsmacked open mouth (soooooo many dicks). I inhale too hard and my dinner gets lodged in my throat. Stars in my vision, blacking out. Try to call my mom for help, but multiple phalli are blocking my respiratory organs. Tumble out of my chair sideways and hit the ground, hands around my throat to dislodge all the penises I’ve been chowing down on. There’s no hope, there are too many. Everything goes dark. Wake up, my vision is blurry and my throat is blissfully unburdened by inadvertent deep throating. I’m being transported somewhere. Am I on my way to heaven? How will I explain my eating habits to Saint Peter? Big blurry white words are floating into perspective in the center of my vision. I try to focus on them, my brain still struggling to replenish oxygen. The words clear, and it is obvious that my diet has not gone unnoticed. I am in hell. ‘The Elder Scrolls V’. Oh no, oh god no, anything but that! ‘SKYRIM’. Please, St. Peter, I can change, please don’t forsake me, PLEA- “Hey you, you’re finally awake”. Thanks Todd. 10/10, would eat dicks and watch Daemien kick a demi-god in the schlong again.

Consider the roots of a simple and mundane action, for instance, buying bread for your breakfast. A farmer has grown the grain in a field carved from wilderness by his ancestors; in the ancient city a miller has ground the flour and a baker prepared the loaf; the vendor has transported it to your house in a cart built by a cartwright and his apprentices. Even the donkey that draws the cart, what stories could she not tell if you could decipher her braying? And then you yourself hand over a coin of copper dug from the very heart of the earth, you who have risen from a bed of dreams and darkness to stand in the light of the vast and terrifying sun. Are there not a thousand strands woven together into this tapestry of a morning meal? How then can you expect that the omens of great events should be easy to unravel? The Pseudo-Iamblichus Scroll

By some curious chance one morning long ago in the quiet of the world, when there was less noise and more green, and the hobbits were still numerous and prosperous, and Bilbo Baggins was standing at his door after breakfast smoking an enormous long wooden pipe that reached nearly down to his woolly toes (neatly brushed)—Gandalf came by. Gandalf! If you had heard only a quarter of what I have heard about him, and I have only heard very little of all there is to hear, you would be prepared for any sort of remarkable tale. Tales and adventures sprouted up all over the place wherever he went, in the most extraordinary fashion. He had not been down that way under The Hill for ages and ages, not since his friend the Old Took died, in fact, and the hobbits had almost forgotten what he looked like. He had been away over The Hill and across The Water on businesses of his own since they were all small hobbit-boys and hobbit-girls.

quaint wig by a pair of moist bright eyes that it must have cost their owner, in years gone by, some pains to drill to the composed and reserved expression of Tellson's Bank. He had a healthy colour in his cheeks, and his face, though lined, bore few traces of anxiety. But, perhaps the confidential bachelor clerks in Tellson's Bank were principally occupied with the cares of other people; and perhaps second-hand cares, like second-hand clothes, come easily off and on. Completing his resemblance to a man who was sitting for his portrait, Mr. Lorry dropped off to sleep. The arrival of his breakfast roused him, and he said to the drawer, as he moved his chair to it: "I wish accommodation prepared for a young lady who may come here at any time to-day. She may ask for Mr. Jarvis Lorry, or she may only ask for a gentleman from Tellson's Bank. Please to let me know." "Yes, sir. Tellson's Bank in London, sir?" "Yes." "Yes, sir. We have oftentimes the honour to entertain your gentlemen in their travelling backwards

Sunday brunch is an easy, pleasant way to entertain a largish group, especially in the country. Americans who overslept invented the word brunch, but the ingredients and the casual atmosphere bear a strong resemblance to breakfast in an English country house or to a French midnight supper. The choice of menu can be as wide as the imagination. Practically anything goes — from hearty breakfast dishes such as filled omelettes, kidneys, chicken livers and bacon, sausages, and eggs Benedict. Something pretty in aspic, or a salmon mousse in a fish-shaped mold, makes a lovely centerpiece. Best of all, most of the meal can be prepared way ahead of time and it can be managed without outside help — if, that is, the hostess puts in a lot of work the day before and early that morning. People can wander in when they feel like it, so there’s no need to tint this one. Drinks are no problem. A big punch bowl with chunks of fresh fruit makes a nice starter, and mixings for bloody Marys, screwdrivers, or bullshots can be left on a table for guests to serve themselves. Of course there should be a big pot of very good coffee.

Just as calories differ according to how they affect the body, so too do carbohydrates. All carbohydrates break down into sugar, but the rate at which this occurs in the digestive tract varies tremendously from food to food. This difference forms the basis for the glycemic index (GI). The GI ranks carbohydrate-containing foods according to how they affect blood glucose, from 0 (no affect at all) to 100 (equal to glucose). Gram for gram, most starchy foods raise blood glucose to very high levels and therefore have high GI values. In fact, highly processed grain products – like white bread, white rice, and prepared breakfast cereals – and the modern white potato digest so quickly that their GI ratings are even greater than table sugar (sucrose). So for breakfast, you could have a bowl of cornflakes with no added sugar, or a bowl of sugar with no added cornflakes. They would taste different but, below the neck, act more or less the same. A related concept is the glycemic load (GL), which accounts for the different carbohydrate content of foods typically consumed. Watermelon has a high GI, but relatively little carbohydrate in a standard serving, producing a moderate GL. In contrast, white potato has a high GI and lots of carbohydrate in a serving, producing a high GL. If this sounds a bit complicated, think of GI as describing how foods rank in a laboratory setting, whereas GL as applying more directly to a real-life setting. Research has shown that the GL reliably predicts, to within about 90 percent, how blood glucose will change after an actual meal – much better than simply counting carbohydrates as people with diabetes have been taught to do.

GERMAN PANCAKES Preheat oven to 375 degrees F., rack in the middle position.   Prepare an 8-inch square pan by spraying it with Pam or another nonstick cooking spray, or coating the inside with butter. Hannah’s 1st Note: You can double this recipe if you like, so that it will serve 8 people. If you double this recipe, it will take approximately 55 minutes to bake. Hannah’s 2nd Note: This dish works best if you use an electric mixer. 6 strips bacon (I used applewood smoked bacon) 4 large eggs 1 cup whole milk (I’ve used heavy cream and that works also) 1 cup flour (Just scoop it up and level it off with a table knife.) 1 teaspoon vanilla extract 1 teaspoon salt 4 ounces cream cheese (half of an 8-ounce package) minced parsley to sprinkle on top (optional) Fry the bacon in a frying pan on the stovetop until it’s crispy. Let it cool to room temperature, and then crumble it into the bottom of your baking pan. In an electric mixer, beat the eggs with half of the milk (that’s ½ cup). Continue to beat until the mixture is light and fluffy. Add vanilla extract and salt. Beat until they’re well combined. Mix in the flour and beat for 40 seconds. Add the second half of the milk (another ½ cup) and beat until everything is light and fluffy. Pour half of the mixture over the bacon crumbles in the 8-inch square pan. Cut the cream cheese into 1-inch-square cubes. Place them evenly over the egg mixture in the pan. Pour the second half of the mixture over the cream cheese. Bake at 375 degrees F. for 45 to 55 minutes, or until it’s golden brown and puffy on top. Hannah’s 3rd Note: This breakfast entree is excellent when served with biscuits or crispy buttered toast.

Gadgetry will continue to relieve mankind of tedious jobs. Kitchen units will be devised that will prepare ‘automeals,’ heating water and converting it to coffee; toasting bread; frying, poaching or scrambling eggs, grilling bacon, and so on. Breakfasts will be ‘ordered’ the night before to be ready by a specified hour the next morning. Communications will become sight-sound and you will see as well as hear the person you telephone. The screen can be used not only to see the people you call but also for studying documents and photographs and reading passages from books. Synchronous satellites, hovering in space will make it possible for you to direct-dial any spot on earth, including the weather stations in Antarctica. [M]en will continue to withdraw from nature in order to create an environment that will suit them better. By 2014, electroluminescent panels will be in common use. Ceilings and walls will glow softly, and in a variety of colors that will change at the touch of a push button. Robots will neither be common nor very good in 2014, but they will be in existence. The appliances of 2014 will have no electric cords, of course, for they will be powered by long- lived batteries running on radioisotopes. “[H]ighways … in the more advanced sections of the world will have passed their peak in 2014; there will be increasing emphasis on transportation that makes the least possible contact with the surface. There will be aircraft, of course, but even ground travel will increasingly take to the air a foot or two off the ground. [V]ehicles with ‘Robot-brains’ … can be set for particular destinations … that will then proceed there without interference by the slow reflexes of a human driver. [W]all screens will have replaced the ordinary set; but transparent cubes will be making their appearance in which three-dimensional viewing will be possible. [T]he world population will be 6,500,000,000 and the population of the United States will be 350,000,000. All earth will be a single choked Manhattan by A.D. 2450 and society will collapse long before that! There will, therefore, be a worldwide propaganda drive in favor of birth control by rational and humane methods and, by 2014, it will undoubtedly have taken serious effect. Ordinary agriculture will keep up with great difficulty and there will be ‘farms’ turning to the more efficient micro-organisms. Processed yeast and algae products will be available in a variety of flavors. The world of A.D. 2014 will have few routine jobs that cannot be done better by some machine than by any human being. Mankind will therefore have become largely a race of machine tenders. Schools will have to be oriented in this direction…. All the high-school students will be taught the fundamentals of computer technology will become proficient in binary arithmetic and will be trained to perfection in the use of the computer languages that will have developed out of those like the contemporary “Fortran". [M]ankind will suffer badly from the disease of boredom, a disease spreading more widely each year and growing in intensity. This will have serious mental, emotional and sociological consequences, and I dare say that psychiatry will be far and away the most important medical specialty in 2014. [T]he most glorious single word in the vocabulary will have become work! in our a society of enforced leisure.

Mondays are for baklava, which she learned to make by watching her parents. Her mother said that a baklava-maker should have sensitive, supple hands, so she was in charge of opening and unpeeling the paper-thin layers of dough and placing them in a stack in the tray. Her father was in charge of pastry-brushing each layer of dough with a coat of drawn butter. It was systematic yet graceful: her mother carefully unpeeling each layer and placing them in the tray where Sirine's father painted them. It was important to move quickly so that the unbuttered layers didn't dry out and start to fall apart. This was one of the ways that Sirine learned how her parents loved each other- their concerted movements like a dance; they swam together through the round arcs of her mother's arms and her father's tender strokes. Sirine was proud when they let her paint a layer, prouder when she was able to pick up one of the translucent sheets and transport it to the tray- light as raw silk, fragile as a veil. On Tuesday morning, however, Sirine has overslept. She's late to work and won't have enough time to finish preparing the baklava before starting breakfast. She could skip a day of the desserts and serve the customers ice cream and figs or coconut cookies and butter cake from the Iranian Shusha Bakery two doors down. But the baklava is important- it cheers the students up. They close their eyes when they bite into its crackling layers, all lightness and scent of orange blossoms. And Sirine feels unsettled when she tries to begin breakfast without preparing the baklava first; she can't find her place in things. So finally she shoves the breakfast ingredients aside and pulls out the baklava tray with no idea of how she'll find the time to finish it, just thinking: sugar, cinnamon, chopped walnuts, clarified butter, filo dough....

they felt like they were informed. It was a fine line--too much information led to more interrogation and too little information leads to major snooping. Thrace believed that I had developed the rare ability to express something while revealing nothing. However, I couldn’t shake the feeling that a sorcerer with laughing hazel eyes might have the ability to see beyond all my fine lines. I smiled at that whimsical thought as I finished my pot roast and parental interrogation.   Chapter 2: Mortal Combat   I woke up groggy because I set my alarm for a half hour earlier than usual to get ready to work out. I don’t know why I did that. Ok. I might know why I did that, but 6:00am was too early for rational thought. I kept my outfit simple with black yoga pants and a retro Offspring tee. It was much more difficult to get my thick auburn hair to calm down after a night of restless sleep. Luckily, I didn’t get any zits overnight which would have been just my luck. After some leave-in conditioner and some shine spray, I hoped my hair no longer looked like a bird’s nest. I headed downstairs just in time to see my dad coming from the kitchen with his coffee, my Mt. Dew, and Zone bar. Hello, my name is Calliope, and I am an addict. My drug is caffeine. I like my caffeine cold usually in the fountain pop variety—Mt. Dew in the morning and Diet Dr. Pepper in the afternoon. I like the ice and carbonation, but in the morning on the way to work out, I’ll take what I can get. I thanked my dad for my version of breakfast as we walked to the car. He only grunted his reply. We slid into the white Taurus and headed to the YMCA. I actually started to get nervous, as we got closer. We were at the Y before I was mentally prepared. I sighed and lumbered out of the car. As we walked in and headed toward opposite locker rooms, dad announced, “Meet you back here in an hour, Calli.

Oatmeal Breakfast Soup YIELD: 6 SERVINGS (ABOUT 8 CUPS) BREAKFAST was the inspiration for this soup, which has become a favorite at our house. Bacon, oatmeal, and milk are breakfast ingredients. And leeks? Well, I always put leeks in my soup. I microwave the bacon until crisp because Gloria always does so with good results, but it could be cooked in a skillet as well. Although I use coarsely granulated Irish oatmeal, which is chewy and flavorful, the soup is good made with quick-cooking oatmeal, provided you reduce the preparation time and the liquid accordingly. The first part of the recipe—bacon, leeks, and oatmeal—can be prepared ahead. It is better to add the milk and half-and-half at the last moment, however, for a fresher, cleaner-tasting soup. Finishing the soup with both milk and half-and-half is best, although using milk only is fine. 6 slices bacon (6 to 7 ounces), preferably maple- or honey-cured 2 small leeks, trimmed, with most of the green left on, sliced thin, and washed (2½ cups) 5 cups water 1 cup Irish coarse oatmeal 1½ teaspoons salt (less if bacon is highly salted) 1 cup half-and-half 1 cup milk ½ teaspoon freshly ground black pepper Arrange the bacon on a microwave oven tray, cover with paper towels, and cook on full power for about 4 minutes, or until the slices are crisp and brown. Reserve about 2 tablespoons of the bacon fat, and transfer the bacon to a cutting board. Cut the bacon into ½-inch pieces, and set it aside. Put the reserved bacon fat in a saucepan. Add the sliced leeks, and cook over medium heat for 5 to 6 minutes, until softened. Add the water, and bring to a boil. Add the oatmeal and salt, stir, and bring to a boil. Reduce the heat to very low, cover (with the lid placed slightly ajar, so the oatmeal doesn’t boil over), and cook gently for 25 to 30 minutes, or until the oatmeal is tender. (The recipe can be made to this point up to 24 hours ahead of time.) At serving time, add the half-and-half, milk, and pepper, and bring to a boil. Serve hot with the bacon pieces sprinkled on top.

Fish at breakfast is sometimes himono (semi-dried fish, intensely flavored and chewy, the Japanese equivalent of a breakfast of kippered herring or smoked salmon) and sometimes a small fillet of rich, well-salted broiled fish. Japanese cooks are expert at cutting and preparing fish with nothing but salt and high heat to produce deep flavor and a variety of textures: a little crispy over here, melting and juicy there. Some of this is technique and some is the result of a turbo-charged supply chain that scoops small, flavorful fish out of the ocean and deposits them on breakfast tables with only the briefest pause at Tsukiji fish market and a salt cure in the kitchen. By now, I've finished my fish and am drinking miso soup. Where you find a bowl of rice, miso shiru is likely lurking somewhere nearby. It is most often just like the soup you've had at the beginning of a sushi meal in the West, with wakame seaweed and bits of tofu, but Iris and I were always excited when our soup bowls were filled with the shells of tiny shijimi clams. Clams and miso are one of those predestined culinary combos- what clams and chorizo are to Spain, clams and miso are to Japan. Shijimi clams are fingernail-sized, and they are eaten for the briny essence they release into the broth, not for what Mario Batali has called "the little bit of snot" in the shell. Miso-clam broth is among the most complex soup bases you'll ever taste, but it comes together in minutes, not the hours of simmering and skimming involved in making European stocks. As Tadashi Ono and Harris Salat explain in their book Japanese Hot Pots, this is because so many fermented Japanese ingredients are, in a sense, already "cooked" through beneficial bacterial and fungal actions. Japanese food has a reputation for crossing the line from subtlety into blandness, but a good miso-clam soup is an umami bomb that begins with dashi made from kombu (kelp) and katsuobushi (bonito flakes) or niboshi (a school of tiny dried sardines), adds rich miso pressed through a strainer for smoothness, and is then enriched with the salty clam essence.

The thing I really like about Jase is that he’s as obsessed with ducks as I am. I rarely took my boys hunting with me when they were very young. In fact, I never took them when I was still an outlaw. “Not this time, boys, we might be running from the game warden,” I’d tell them. But after I repented and came to Jesus Christ, I started taking my sons hunting with me, beginning with Alan. Before we moved to where we live now, it was a pretty long haul from town to the Ouachita River bottoms. Alan got carsick nearly every time I took him hunting, but he didn’t think I knew. We stopped at the same gas station every time, and he’d walk around back and lose his breakfast before he climbed back into the truck. I was proud of him for never complaining. I took Jase hunting for the first time when he was five. He was shooting Pa’s heavy Belgium-made Browning twelve-gauge shotgun, which he could barely even hold up. It kicked like a mule! The first time Jase shot the gun, it kicked him to the back of the blind and flipped him over a bench. “Did I get him?” Jase asked. I knew right then that I had another hunter in the family, and Jase is still the most skilled hunter of all my boys. I trained Jase to take over the company by teaching him the nuances of duck calls and fowl hunting, and he is still the person in charge of making sure every duck call sounds like a duck. Not only did Jase design the first gadwall drake call to hit the market, he also invented the first triple-reed duck caller. Jase and I live to hunt ducks. We track ducks during the season through a nationwide network of hunters, asking how many ducks are in their areas and what movements are expected. Then we check conditions of wind and weather fronts that might influence duck movement. We talk it all over during the day and again each morning, before the day’s hunt, as we prepare to leave for the blind. When Kay and I began to ponder becoming less active in the Duck Commander business, we offered its management to Jase, who had been most deeply involved in the company. But he had no desire to get into management. Jase likes building duck calls and doesn’t really enjoy the business aspects of the company, like making sales calls or dealing with clients and sponsors. Like me, Jase is most comfortable when he’s in a duck blind and doesn’t care for the details that come with running a company. Jase only wants to build duck calls, shoot ducks, and spend time with his family (he and his wife, Missy, have three kids).

He took a breath. He could feel his anxiety fade; he could feel himself returning to who he was. 'But would you sing with me?' Every morning for the past two months, they had been singing with each other in preparation for Duets. In the film, his character and the character's wife led an annual Christmas pageant, and both he and the actress playing his wife would be performing their own vocals. The director had sent him a list of songs to work on, and Jude had been practicing with him: Jude took the melody, and he took the harmony. 'Sure,' Jude said. 'Our usual?' For the past week, they'd been working on 'Adeste Fideles,' which he would have to sing a cappella, and for the past week, he'd been pitching sharp at the exact same point, at 'Venite adoremus,' right in the first stanza. He'd wince every time he did it, hearing the error, and Jude would shake his head at him and keep going, and he'd follow him until the end. 'You're overthinking it,' Jude would say. 'When you go sharp, its because you're concentrating too hard on staying on key; just don't think about it, Willem, and you'll get it.' That morning, though, he felt certain he'd get it right. He gave Jude the bunch of herbs, which he was still holding, and Jude thanked him, pinching its little purple flowers between his fingers to release its perfume. 'I think it's a kind of perilla,' he said, and held his fingers up for Willem to smell. 'Nice,' he said, and they smiled at each other. And so Jude began, and he followed, and he made it through without going sharp. And at the end of the song, just after the last note, Jude immediately began singing the next song on the list, 'For Unto Us a Child Is Born,' and after that, 'Good King Wenceslas,' and again and again, Willem followed. His voice wasn't as full as Jude's, but he could tell in those moments that it was good enough, that it was maybe better than good enough: he could tell it sounded better with Jude's, and he closed his eyes and let himself appreciate it. They were still singing when the doorbell chimed with their breakfast, but as he was standing, Jude put his hand on his wrist, and they remained there, Jude sitting, he standing, until they had sung the last words of the song, and only after they had finished did he go to answer the door. Around him, the room was redolent of the unknown herb he'd found, green and fresh and yet somehow familiar, like something he hadn't known he had liked until it had appeared, suddenly and unexpectedly, in his life.

- I’m a normal kid, I was raised by television. The secret to great barbeque: only Oscar knows it. Life should be so simple as enjoying ribs, farting, crapping, pissing, fucking and drinking, and maybe smoking too, but anything other than that is too complicated, life should be simple. It is not. - Work? You would go to work even if there’s a chance your job’s imaginary? Imaginary or not, the questions Max poses remain as relevant for Frank, Sam, and Oscar as they are for us. A slight hangover won’t be best friends with any kind of daylight and while this one wasn’t particularly hazardous, they wouldn’t be having any of it. "...the lunatic is on the grass." Surely if you see a bunch of people having a picnic in a park that would turn your head wouldn’t it? How normal a picnic really is? When was the last time you saw one happening? Not in a movie, in real life. If a man’s hat falls to the ground, said man is expected to pick it up. That’s the premise. I’m not some pissy little kid who stopped believing in God because some priests rape kids. I don’t believe in God because I can’t be sure of its existence. I’m not some pissy little kid who stopped believing in God because the church raped kids. I don’t believe in God because I can’t be sure of its existence. Nothing is wrong. You don’t take another man’s hat, another man’s ride, or another man’s woman. Those are universal laws. - You do not take another man’s hat, another man’s ride, or another man's woman. Universal laws, Rosa. - Jesus, no. That won’t be necessary Mr. Coyote. If there’s one thing I’ve learned through the course of my life is this: loaded guns make pretty compelling arguments, and it’s not like I was the star in the debate team in high school. A lot of dinners are joined by assholes, people that don’t matter, and good friends too, but breakfast are kind of elite. You have breakfast with fewer people in your life and most of the time those people you have breakfast with are the good ones. - That’s the thing: I don’t know. I’m aware of the fact that guns might not be the ultimate protection when what we’re facing is the truth, we’re coming to terms with our reality, but we don’t know what we might find out there and if by god there’s an imaginary monster or something waiting there for us, I’d rather have ammo than luck No gun will ever protect a man as he prepares to meet his maker. Personally, I think half a burger is something you can have regardless of how hungry you are. Air conditioning is a marvel of modern science, how could we have lived without it? In the end, there was no greener grass than Texas.

CUPPA’S ‘TO DIE FOR’ CINNAMON ROLLS Did the description of Cuppa’s amazing cinnamon rolls make your mouth water? Every time I described them in this book I thought about my family’s favorite recipe for cinnamon rolls, and I’ve included it here for you. I think Tory and Meg would approve. All measurements/temperatures are in US units. Makes 12 wonderfully large rolls Dough: 2 packages active dry yeast 1 cup warm water 2/3 cup plus 1 teaspoon granulated sugar, divided 1 cup warmed milk (I microwave this and then stir to be sure there are no hot spots) 2/3 cup softened butter 2 teaspoons salt 2 eggs, beaten 7 to 8 cups all-purpose flour Filling of Deliciousness: 1 cup melted butter, divided (that’s 2 sticks) 1-3/4 cups dark brown sugar, divided 3 Tablespoons ground cinnamon 1 teaspoon ground nutmeg (fresh, if possible) 1 to 2 cups chopped pecans (optional) 1-1/2 cups dark raisins (optional) Frosting: 1/2 cup melted butter 3 cups powdered sugar 1 and a half teaspoons real vanilla 5 to 8 Tablespoons hot water   DIRECTIONS: To make dough combine yeast, warm water and 1 teaspoon sugar in a cup and stir. Set aside. In a large bowl mix warmed milk, remaining 2/3 cup sugar, butter, salt, and eggs. Stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour to make a slightly stiff dough. It’s okay for the dough to be sticky. Turn out onto a well-floured board and knead for 5 to 10 minutes. Place in a well-buttered glass bowl. Cover loosely and let rise in a warm draft-free place until doubled in bulk, about 1 to 1-1/2 hours. When doubled, punch down dough and let it rest for 5 minutes. Roll out onto floured surface into a 15 x 20-inch rectangle. Filling: Spread dough with ½ cup melted butter. Mix together 1/-1/2 cups brown sugar, cinnamon, and nutmeg. Sprinkle over buttered dough. Sprinkle with pecans and raisins, if you want. Sometimes I go really crazy and add a cup of finely-chopped apples, too. Roll up jellyroll-fashion and pinch the edges together to seal. Cut into 12 slices. Coat bottom of a 13”’x 9” and a square 8” pan with the last ½ cup of melted butter, and sprinkle remaining ¼ cup of sugar mixture on top. Place slices close together in pans. Let rise in warm, draft-free place until doubled in bulk (about 45 minutes). Preheat oven to 350 degrees. Bake for 25 to 30 minutes, until nicely browned. Let cool slightly and spread with frosting. Share with others, and be prepared to get marriage proposals ;) Frosting: Mix melted butter, powdered sugar, and vanilla. Add hot water a tablespoon at a time, mixing after each, until frosting is of desired consistency. Spread or drizzle over slightly-cooled rolls.

Punishment is not care, and poverty is not a crime. We need to create safe, supportive pathways for reentry into the community for all people and especially young people who are left out and act out. Interventions like decriminalizing youthful indiscretions for juvenile offenders and providing foster children and their families with targeted services and support would require significant investment and deliberate collaboration at the community, state, and federal levels, as well as a concerted commitment to dismantling our carceral state. These interventions happen automatically and privately for young offenders who are not poor, whose families can access treatment and hire help, and who have the privilege of living and making mistakes in neighborhoods that are not over-policed. We need to provide, not punish, and to foster belonging and self-sufficiency for our neighbors’ kids. More, funded YMCAs and community centers and summer jobs, for example, would help do this. These kinds of interventions would benefit all the Carloses, Wesleys, Haydens, Franks, and Leons, and would benefit our collective well-being. Only if we consider ourselves bound together can we reimagine our obligation to each other as community. When we consider ourselves bound together in community, the radically civil act of redistributing resources from tables with more to tables with less is not charity, it is responsibility; it is the beginning of reparation. Here is where I tell you that we can change this story, now. If we seek to repair systemic inequalities, we cannot do it with hope and prayers; we have to build beyond the systems and begin not with rehabilitation but prevention. We must reimagine our communities, redistribute our wealth, and give our neighbors access to what they need to live healthy, sustainable lives, too. This means more generous social benefits. This means access to affordable housing, well-resourced public schools, affordable healthcare, jobs, and a higher minimum wage, and, of course, plenty of good food. People ask me what educational policy reform I would suggest investing time and money in, if I had to pick only one. I am tempted to talk about curriculum and literacy, or teacher preparation and salary, to challenge whether police belong in schools, to push back on standardized testing, or maybe debate vocational education and reiterate that educational policy is housing policy and that we cannot consider one without the other. Instead, as a place to start, I say free breakfast and lunch. A singular reform that would benefit all students is the provision of good, free food at school. (Data show that this practice yields positive results; but do we need data to know this?) Imagine what would happen if, across our communities, people had enough to feel fed.

In the meantime, I tried my best to acclimate to my new life in the middle of nowhere. I had to get used to the fact that I lived twenty miles from the nearest grocery store. That I couldn’t just run next door when I ran out of eggs. That there was no such thing as sushi. Not that it would matter, anyway. No cowboy on the ranch would touch it. That’s bait, they’d say, laughing at any city person who would convince themselves that such a food was tasty. And the trash truck: there wasn’t one. In this strange new land, there was no infrastructure for dealing with trash. There were cows in my yard, and they pooped everywhere--on the porch, in the yard, even on my car if they happened to be walking near it when they dropped a load. There wasn’t a yard crew to clean it up. I wanted to hire people, but there were no people. The reality of my situation grew more crystal clear every day. One morning, after I choked down a bowl of cereal, I looked outside the window and saw a mountain lion siting on the hood of my car, licking his paws--likely, I imagined, after tearing a neighboring rancher’s wife from limb to limb and eating her for breakfast. I darted to the phone and called Marlboro Man, telling him there was a mountain lion sitting on my car. My heart beat inside my chest. I had no idea mountain lions were indigenous to the area. “It’s probably just a bobcat,” Marlboro Man reassured me. I didn’t believe him. “No way--it’s huge,” I cried. “It’s seriously got to be a mountain lion!” “I’ve gotta go,” he said. Cows mooed in the background. I hung up the phone, incredulous at Marlboro Man’s lack of concern, and banged on the window with the palm of my hand, hoping to scare the wild cat away. But it only looked up and stared at me through the window, imagining me on a plate with a side of pureed trout. My courtship with Marlboro Man, filled with fizzy romance, hadn’t prepared me for any of this; not the mice I heard scratching in the wall next to my bed, not the flat tires I got from driving my car up and down the jagged gravel roads. Before I got married, I didn’t know how to use a jack or a crowbar…and I didn’t want to have to learn now. I didn’t want to know that the smell in the laundry room was a dead rodent. I’d never smelled a dead rodent in my life: why, when I was supposed to be a young, euphoric newlywed, was I being forced to smell one now? During the day, I was cranky. At night, I was a mess. I hadn’t slept through the night once since we returned from our honeymoon. Besides the nausea, whose second evil wave typically hit right at bedtime, I was downright spooked. As I lay next to Marlboro Man, who slept like a baby every night, I thought of monsters and serial killers: Freddy Krueger and Michael Myers, Ted Bundy and Charles Manson. In the utter silence of the country, every tiny sound was amplified; I was certain if I let myself go to sleep, the murderer outside our window would get me.

Buchanan tried to whip the devil out of me. “Find your tongue, lad!” Forgive this regression, but the man hated English. He may have hated everything by then, including me, but he was uncommon prickly when it came to English. You could tell by the way he bullied it. “The bastarde English,” the old man roared. “The verie whoore of a tongue.” We did our best to mimic him note for note, gesture for gesture. He hated that, too. The verie whoore. Old Greek before Breakfast Latin by Noon himself. The point is, what English I had was beaten or twisted into me. We were orphaned and crowned before we could speak or take our first step. No father. No mother. Too many uncles. Hounds for baying. Buchanan was the most religious of my keepers, and the unkindest of spirits among them. We have been told the young queen of Scots was once his student, and that he loved her. Just before giving her over to wreckage, methinks. Pious frauds. Their wicked Jesus. Then occasion smil’d. We were thirteen. The affection of Esme Stuart was one thing, lavished, as it was, so liberally upon us, but the music of his voice was another. We empowered our cousin, gave him name, station, a new sense of gravity, height, and reach, all the toys of privilege. We were told he spoke our mother’s French, the way it flutters about your neck like a small bird. But it was his English that moved us. For the first time, there was kindness in it, charity, heat and light. We didn’t know language could do such things, that could charm with such violence, make such a disturbance in us. Our cousin was our excess, our vice, our great transgression according to some, treason according to others. They came one night and stole him from us, that is, from me. They tore me out of his arms, called me wanton. Better that bairns should weepe, they said. Barking curs. We never saw our cousin again and were never the same after. But the charm was wound up. If we say we can taste words, we are not trying to be clever. And we are an insatiable king. Try now, if you can, to understand the nature of our thoughts touching the translation, its want of a poet. We will consult with Sir Francis. He is closer to the man, some say, than a brother. English is mistress between them. There, Bacon says, is empire. There, a great Britain. Where it is dull, where the glow . . . gleam . . . where the gleam of Majestie is absent or mute . . . When occasion smiles again, we will send for the man, Shakespere. Majestie has left its print on his art. After that hideous Scottish play, his best, darkest, and most complicated characters are . . . us. Lear. Antony. Othello. Fools all. All. The English language must be the best that is in us . . . We are but names, titles, antiquities, forgotten speeches, an accident of blood and historical memory. Aye . . . but this marvelously unexceptional little man. No more of this. By the unfortunate title of this history we must, it seems, prepare ourselves for a tragedy. Some will escape. Some will not. For bully Ben can never suffer a true rival. He killed an actor once for botching his lines. Actors. Southampton waits in our chambers. We will let him. First, to our thoughts. Only then to our Lord of Southampton.

Gloria’s Pork Ribs and Red Beans YIELD: 4 SERVINGS BEFORE I MARRIED Gloria, I knew nothing about Caribbean cooking—Puerto Rican or Cuban. She introduced me to many dishes that through the years we have transformed into our own family recipes. When Roland, my brother, came to visit, one of the first dishes that Gloria would prepare for him was pork shoulder ribs with red beans, which she usually serves with rice and onion pilaf. This dish is great when made ahead, and any leftovers can be served with fried eggs for breakfast, a type of huevos rancheros. With the bones removed, it can be puréed into a sturdy, flavorful soup in a food processor. Although dried beans are typically presoaked in water before cooking, this is not necessary if the beans are started in cool water. 2 tablespoons good olive oil 4 shoulder pork chops with the bones or country ribs (about 1½ pounds) 1 pound dried red kidney beans 2 cups fresh diced tomato flesh or 1 can (14¾ ounces) whole Italian tomatoes, with juice 3 cups sliced onions 1½ tablespoons chopped garlic 1 jalapeño pepper (or more or less, depending on your tolerance for “hotness”), finely chopped, with or without the seeds (about 1 tablespoon) 2 bay leaves 1 teaspoon herbes de Provence (available in many supermarkets) or Italian seasoning 6 cups cold water 1½ teaspoons salt 1 small bunch cilantro Cooked rice, for serving (optional) Tabasco hot pepper sauce (optional) Heat the oil in a large saucepan (I like enameled cast iron), add the pork chops or ribs, and sauté gently, turning once, for 15 to 20 minutes or until they are browned on both sides. Meanwhile, sort through the beans and discard any broken or damaged ones and any foreign matter. Rinse the beans in a sieve under cold water. When the chops or ribs are browned, remove them from the heat, and add the tomatoes and their juice, onions, garlic, jala-peño, bay leaves, herbs, and water. Stir in the beans and salt, and bring to a boil. Meanwhile, pull the leaves from the cilantro stems. Chop the stems finely (you should have about ¼ cup), and add them to the beans. Reserve the leaves (you should have about 1 cup loosely packed) for use as a garnish. When the bean mixture is boiling, reduce the heat to low, and boil very gently, covered, for 2 to 2½ hours, or until the beans and pork are very tender. Divide among soup bowls, sprinkle the cilantro leaves on top, and serve with rice, if desired. Pass the Tabasco sauce for those who want added hotness.

And of course, in golf, what you can do today, you can’t necessarily do again tomorrow. Terrifying. And no, this isn’t fair. And regrettably, there is little in life that prepares you for this debacle. You don’t wake up in the morning suddenly unable to tie your shoes, or control your toothbrush. You don’t have a great day with the knife and a bad day with the fork. You don’t call your friends after a meal to tell them, “My spoon game was really on today, but I couldn’t get the salt shaker to work like I wanted. The darn stuff was going everywhere. And my fork game was atrocious. I missed my mouth and stabbed myself in the cheek eight times – and that was just at breakfast.

A Wife of Noble Character 10[*]Who can find a virtuous and capable wife?        She is more precious than rubies. 11 Her husband can trust her,        and she will greatly enrich his life. 12 She brings him good, not harm,        all the days of her life. 13 She finds wool and flax        and busily spins it. 14 She is like a merchant’s ship,        bringing her food from afar. 15 She gets up before dawn to prepare breakfast for her household        and plan the day’s work for her servant girls. 16 She goes to inspect a field and buys it;        with her earnings she plants a vineyard. 17 She is energetic and strong,        a hard worker. 18 She makes sure her dealings are profitable;        her lamp burns late into the night. 19 Her hands are busy spinning thread,        her fingers twisting fiber. 20 She extends a helping hand to the poor        and opens her arms to the needy. 21 She has no fear of winter for her household,        for everyone has warm[*] clothes. 22 She makes her own bedspreads.        She dresses in fine linen and purple gowns. 23 Her husband is well known at the city gates,        where he sits with the other civic leaders. 24 She makes belted linen garments        and sashes to sell to the merchants. 25 She is clothed with strength and dignity,        and she laughs without fear of the future. 26 When she speaks, her words are wise,        and she gives instructions with kindness. 27 She carefully watches everything in her household        and suffers nothing from laziness. 28 Her children stand and bless her.        Her husband praises her: 29 “There are many virtuous and capable women in the world,        but you surpass them all!” 30 Charm is deceptive, and beauty does not last;        but a woman who fears the LORD will be greatly praised. 31 Reward her for all she has done.        Let her deeds publicly declare her praise. Ecclesiastes 1   2   3   4   5   6   7   8   9   10   11   12

Four-Ingredient M&M Brownies Serves Nine Ingredients: 1 1/4 cups (371g) Nutella - or one 13-ounce jar 2 large eggs room temperature 1/2 cup (62g) all-purpose flour 1/2 cup (100g) M&M’s chocolate candies (Perhaps a cup if there has been a death) Instructions: Preheat oven to 350°F. Grease an 8”x8” non-stick baking pan. Set aside. Mix the first three ingredients in a large bowl with a wooden spoon until smooth. About 50-60 strokes. Do not over mix. Pour batter into prepared pan and smooth top with a spatula. Sprinkle M&M’s candies over batter, distributing evenly. Bake for 20-25 minutes or until a toothpick inserted in center comes out clean. Do not over-bake. Let brownies cool and set before cutting and serving. Cut into nine squares. I suggest you make a double, or even a triple-batch as I could eat nine brownies for breakfast. For instant gratification, eat the caramel and Nutella as you bake. I’m not suggesting that chocolate cures us of all our worriment, but you cannot operate in crisis mode non-stop - you have to take a break.

Beethoven rose at dawn and wasted little time getting down to work. His breakfast was coffee, which he prepared himself with great care—he determined that there should be sixty beans per cup, and he often counted them out one by one for a precise dose.

Frittatas are one of those dishes that are perfect for any meal—we make them for breakfast, lunch, and dinner, or serve them thinly sliced as an appetizer when entertaining. They taste just as good at room temperature as they do hot out of the oven. They are so easy to prepare—you need just one skillet, and the filling options are endless. Most important tip: For the filling, stick to ingredients that are already cooked—too much moisture will make the frittata soggy.

The Joy of Self-Care It can be a joy to take care of yourself and you deserve it. You already know that you deserve to take a shower and brush your teeth. In fact, more self-care is deserved than that. You need to pay attention to your body, mind, and spirit. If you take time out every day to take care of yourself, you will be more productive, a brighter light and a support in the world. Gradual Morning Movement Get up early enough to have time to do a routine in the morning. At least, take a moment to rest before getting out of bed. Grab a couple of takes. Allow yourself in bed to wake up. Perform a few simple laps. Make sure you have time to eat a good breakfast when you get out of bed, clean and floss your teeth, and go out for a breath of fresh air before getting on with your busy day. Enjoying yourself before you prepare your day is good for you. It is said you are blocked from enlightened bliss by discontent and too much seriousness and are signals that you are attached to your physical body and the world's cares. Lightening is healthy for body, mind, and spirit all around. You can still participate in the world with more lightness and non-attachment to the results, and care about the state of affairs. In other words, do your world's best job without incentive aspirations. Let the job be where you find happiness. Let self-care be the same. Please take care of yourself. Eating the Rainbow When shopping for food, pick up food in all the rainbow colors. Look for recipes online if there's a food of a certain color and it's new to you. Ask friends and colleagues if they have any season and swap favorite recipes. Please try new things and see how many different colors in one day you can eat. For the Good of All You help yourself and those around you when you take care of yourself. You are a light for others by being healthy, and a model of how good health might look and feel. As you get healthy, others will wonder how you've done that. Taking pleasure in taking care of yourself makes it possible for others to see that it is possible and feel good doing the same thing. And, you have the energy and ability to give back when you're healthy.

Jimmie was in the kitchen where his mother was preparing breakfast for her boarders

Resigned that I wasn’t going back to sleep, I rolled up and got out of bed once another glance at my phone confirmed it was seven thirty and instantly peeked out the window. There was a dull, repetitive sound coming from out there. It was Mr. Rhodes. Chopping wood. Shirtless. And I mean shirtless. I’d expected something nice beneath his clothes from the way he filled them out, but nothing could have prepared me for the sight of… him. Reality. If I wasn’t already pretty sure that there was dry drool on my face, there would have been five minutes after seeing all…. That through the window. A pile of foot-long logs were tossed around his feet, with another small pile that he’d obviously already chopped, just to the side. But it was the rest of him that really drew my attention. Dark chest hair was sprinkled high over his pectorals. The body hair did nothing to take away from the hard slabs of abdominal muscles he’d been hiding; he was broad up top, narrow at the waist, and covering all that was firm, beautiful skin. His biceps were big and supple. Shoulders rounded. His forearms were incredible. And even though his shorts grazed his knees, I could tell the rest of his downtown area was nice and muscular. He was the DILF to end all DILFs. My ex had been fit. He’d worked out several times a week at our home gym with a trainer. Being attractive had been part of his job. Kaden’s physique had nothing on Mr. Rhodes though. My mouth watered a little more. I whistled. And I must have done it a lot louder than I’d thought because his head instantly went up and his gaze landed on me through the window almost immediately. Busted. I waved. And inside… inside, I died. He lifted his chin. I backed away, trying to play it off. Maybe he wouldn’t think anything of it. Maybe he’d think I’d whistled… to say hi. Sure, yeah. A girl could dream. I backed up some more and felt my soul shriveling as I made my breakfast, making sure to stay away from the window the rest of the time. I tried to focus on other stuff. You know, so I wouldn’t want to have to move out from shame. Was I tired? Absolutely. But there were things I wanted to do. Needed to do. Including but not limited to getting away from Mr. Rhodes so my soul could come back to life. So an hour later, with a plan in mind, a sandwich, a couple bottles of water, and my whistle in my backpack, I headed down the stairs, hoping and praying that Mr. Rhodes was back in his house. I wasn’t that lucky. He had a shirt on, but that was the only difference. Darn.

I assembled the breakfast while Sam set up the coffee urns. I arranged one platter beautifully, with peach rolls, apple cider doughnuts, mixed fruit turnovers, and healthy slices of cinnamon streusel coffee cake. On the other, breakfast burritos---Eddie's favorite---mini spinach and crab quiches, and bagels with smoked salmon, cream cheese, and chives.

you’ve moved elsewhere, I wrote after getting home from Amren’s apartment, you could have at least given me the keys to this house. I keep leaving the door unlocked when I go out. It’s getting to be too tempting for the neighborhood burglars. No response. The letter didn’t even vanish. I tried after breakfast the next day—the morning of Starfall. Cassian says you’re sulking in the House of Wind. What un-High-Lord-like behavior. What of my training? Again, no reply. My guilt and—and whatever else it was—started to shift. I could barely keep from shredding the paper as I wrote my third one after lunch. Is this punishment? Or do people in your Inner Circle not get second chances if they piss you off? You’re a hateful coward. I was climbing out of the bath, the city abuzz with preparations for the festivities at sundown, when I looked at the desk where I’d left the letter. And watched it vanish. Nuala and Cerridwen arrived to help me dress, and I tried not to stare at the desk as I waited—waited and waited for the response. It didn’t come.

of the most delicious Cox’s Orange Pippins each autumn leaning precariously on the garden wall, the tree like a corner boy up to no good, her mother used to joke. Harp ran around the back – the front door hadn’t been opened in years at that stage – and let herself in. The kitchen was just the same, the delph from breakfast drying on the rack beside the big, deep Belfast sink, the large black flags on the floor, the table cleared and scrubbed, ready for dinner preparations, the big black enamel range that never went out heating the room, winter and summer, the tea cloths hanging on the line over it. Everything neat and tidy. She scurried out the door of the kitchen into the wide bright hallway, almost skidding on the silk carpet runner as she rounded the ornate bannister to bound up the stairs, taking two at a time. The landing overlooked the hallway and was home to a huge walnut sideboard on which sat all the china dolls Mrs Devereaux had loved. Harp thought they were a bit creepy with their glass eyes, real hair and fancy handmade clothes, and thankfully she’d never felt the

And then, shit, the realization that I hadn’t drank my tea today, the tea that my aunt had taught me how to prepare in order to avoid pregnancy. I drank it every morning, and had since I was a girl, but I’d been so exhausted from the week’s events that I’d slept clean through breakfast, and pushed away lunch when it was brought to me.

When Ada woke up the next morning, the house was filled with unusual smells. Her aunt had prepared breakfast – or a banquet, more like it. Grilled halloumi with za’atar, baked feta with honey, sesame halva, stuffed tomatoes, green olives with fennel, bread rolls with black olive spread, fried peppers, spicy sausage, spinach börek, puff-pastry cheese straws, pomegranate molasses with tahini, hawthorn jelly, quince jam and a large pan of poached eggs with garlic yogurt were all neatly arrayed on the table.

That left women not only with less time to sit down for breakfast; they also had less time to cook. Just as critically, it disrupted the cadence of planning and shopping, which can be the harder part of preparing meals from scratch.

In Georgian times lunch hardly existed, although for those who breakfasted early, a small snack might be eaten. In towns many shops sold pies and pastries, while street sellers offered shellfish and other ready-to-eat items. Dinner was the main meal, eaten at any time in the afternoon between two and five o’clock. The timing of dinner was related to the hours of daylight, since the cooks needed to work in daylight, especially for formal dinners with guests where preparations could take hours. Dinnertime for the elite became later and later, and in contrast to the meagre breakfast, a formal dinner could be a dazzling array of food. The first course, served on the table all at once, had numerous dishes, and was followed by a second course with a smaller selection of meats and fish, along with savoury and sweet items. Finally, a selection of nuts, sweetmeats and occasionally fruit constituted the dessert course, at which point the servants withdrew.

Investigate New Zealand: Extreme Visit Bundle from Bangalore Find the excellence of New Zealand with Surfnxt's uncommonly arranged New Zealand Tour package from Bangalore! From the lively metropolitan existence of Auckland to the immaculate scenes of Queenstown and the geothermal marvels of Rotorua, New Zealand offers a remarkable encounter for nature darlings, experience lovers, and social pioneers the same. Why Pick New Zealand? New Zealand is known for its staggering normal magnificence, special untamed life, and inviting society. With scenes going from stunning sea shores and rich rainforests to snow-covered mountains and shining fjords, it's an ideal objective for anybody looking for a blend of experience, unwinding, and social submersion. Visit Features Auckland: The City of Sails Start your excursion in Auckland, New Zealand's biggest city. Partake in a city visit, investigating features like the Sky Pinnacle, Waitemata Harbor, and clamoring Sovereign Road. For an all encompassing perspective on the city, make a beeline for Mount Eden or take a harbor journey to respect Auckland's horizon and famous milestones from the water. Rotorua: Geothermal Miracles and Maori Culture Rotorua is a social and geothermal center point. Witness foaming mud pools, natural aquifers, and the popular Pohutu Fountain at Te Puia. Experience the rich Maori culture through conventional exhibitions and a hangi feast, an exceptional eating experience ready in an earth broiler. Queenstown: Experience Capital of the World Queenstown is a heaven for daredevils. Go bungee bouncing, skydiving, fly drifting, or partake in a beautiful voyage on Lake Wakatipu. In winter, Queenstown changes into a skiing safe house, while summer offers climbing and grape plantation visits. Try not to miss the dazzling perspectives from the Horizon Gondola. Milford Sound: Nature's Show-stopper Known as the "Eighth Miracle of the World," Milford Sound is a fjord encircled by transcending precipices, cascades, and rich rainforests. Take a boat journey to investigate this normal wonder, or choose a beautiful trip to observe its glory from a higher place. Christchurch and Then some Investigate Christchurch's Botanic Nurseries, noteworthy design, and lively workmanship scene. Require a roadtrip to Akaroa, an enchanting town with French impacts, or visit the close by Banks Promontory for additional picturesque scenes and untamed life experiences. Considerations Full circle departures from Bangalore Convenience in premium lodgings Day to day breakfast and select feasts Directed visits and passage expenses to top attractions Air terminal exchanges and transportation inside New Zealand Book Your Fantasy Excursion with Surfnxt With Surfnxt, arranging your New Zealand Tour package from Bangalore is simple and bother free. Our master guides and organized agendas guarantee you outwit New Zealand, from exciting undertakings to social encounters. Thus, gather your sacks and prepare for a remarkable excursion with Surfnxt's New Zealand visit bundle! Investigate the shocking scenes and energetic culture of New Zealand with Surfnxt's selective visit bundle from Bangalore. Ideal for experienced darlings and nature devotees, this outing guarantees recollections that will endure forever!

Funerals, Coffins, and Death. It’s not just a way of life; it’s also for breakfast. Yes, that is the new cereal I’m preparing to launch. Don’t mix it with milk. Pour it on formaldehyde.

Exhausted by this burst of conversation, we relapsed into silence and gulped thankfully at our drinks in preparation for the next round. Some people, I am told, actually enjoy this first-date mutual appraisal disguised as casual conversation, but I think I’d rather go to a preschool ukulele concert. Or a Brazilian waxing appointment.

This information was surprisingly comforting. ‘Thanks, Em,’ I said. ‘Hey, what did Lachlan Johnson do?’ ‘He rubbed poo in another child’s hair. His own poo. He brought it to school in a little container.’ ‘What – “Here’s one I prepared earlier”?’ ‘Exactly,’ said Em solemnly. ‘It was a premeditated act.

If she’d remained behind at Darkmoor Castle, if she’d let Edward have his way, she’d be awakening to breakfast in bed, preparing to become a blushing bride. Instead, she’d listened to her pride. And didn’t regret her choice at all.

Do ye like fish, lass?” “What?” “We’ll catch ye one for breakfast tomorrow. A big one. Nice and fresh, best ye’ll ever have.” “A fish?” She raised a brow. “Will you prepare it yourself?” “I might, if it’ll make ye happy.” He looked down at her. “Of course, ye don’t know if I’m any better a cook than that useless looby who’s charged with feedin’ us all now, do ye? On the other hand, ’twould be hard to bollocks up a fish.” “You are going to cook me a fish.” “I could.” “And why are you smiling, Captain O’ Devir?” He hadn’t realized he was. Another thing she did to him. Charmed him right out of his melancholy, kicked out the darkness that was English hatred and Josiah’s death and Dolores Ann’s betrayal and filled it with sweet, warm sunshine, even when she was being prickly. “Am I?” “You were.” “Well, lass, I was just thinkin’ how nice it is to be standin’ here with a pretty girl and enjoyin’ a bit of life before her lauded brother catches up to and kills me in the most gruesome manner a body might imagine, before the Royal Navy finds a way to try and annihilate me, before I head back to America with her brother’s explosive.” He looked down at her. “Puttin’ it all in me memory bank, I am. Moments like this don’t last forever.

Sybil laughed. “I bet you’re hungry. I went through the same thing!” She touched his face. “What you need is a good breakfast,” she beckoned with her finger, “See here what I’ve prepared for you!” She pointed to a man and a woman she had tied to a wooden skid. They struggled to get away while they cried in fear and pleaded for mercy. “Which one would you like to eat?” Sybil asked while she exposed their necks.

My parents had a traditional marriage—almost. Until I got into the business, Mom took care of the home and Dad taught at a junior high school. Dad was always the leader of the family—there was never any doubt about that. He got home at 3:00 P.M. each day, which allowed him the freedom to help Mom clean, prepare dinner and do the dishes. Dad ran a tight ship with a firm hand. On weekdays, we had to be up at 6:15 in order to eat the healthy breakfast he had cooked for us. If you wanted to eat, you had to be done digesting your food by 6:40 or you missed your chance. Five minutes later, we took turns washing the dishes so we could be out the door at 7:05.

Tonight she'd share her idea with Chris over a rare family meal. In preparation, she was making scrambled eggs, bacon, and toast, one of the few meals she could cook without setting off the fire alarms. She hated having to come up with meals day after day after day. Chris was the one who could cook- her talent was eating. But it didn't make sense for him to work full time and then cook dinner every night, so she did her best, mastering a few simple dishes like tacos and barbecue pork sandwiches. If it involved more than one pot, forget it. Too many ingredients? No way. Scrambled eggs with cheese and herbs was her specialty. The family called them "Katie eggs" because when Kate was four, it was all she could eat for six months, ergo MJ's mastery of them.

The women seemed more industrious than the men, for they were housekeepers; and the noise of the Indian housewife patting her tortillas in preparation for breakfast was the only sound that ever broke the silence of our quiet morning rides. For what need have men to work in a land of perpetual summer, where fruits grow wild, and a small piece of ground will produce frijoles and corn, their sole living; where branches and stout vines from the woods furnish the framework of their houses, mud the covering, and palm leaves the thatching for the roof? They come up idle and careless in the sunshine, marry, grow old and die never having advanced a step beyond their fathers, nor, to all appearance, had a longing for better things. Yet there was never a more docile, kind-hearted happy people in the world, and who shall say they are not much better off than we, with our artificial wants, and strivings after the impossible? (pge 107)

Short-term memory is  the memory process that allows you to do many things at once, or  ‘multitask.’ For example, when you are cooking breakfast, you can remember how long the eggs have been boiling, when the frying bacon needs to be turned, when in the process to turn on the coffee maker and start the toast, and when you can fit in peeling the oranges. In contrast, a person with short-term memory deficit can concentrate on only one thing at a time, and if a second thing distracts them, the first may leave their consciousness completely. Trying to concentrate on many things at once, as we do if we are multitasking, becomes difficult, and then impossible, for people with short-term memory loss. Think about the process of making breakfast described above. The cook has to remember to check on each item of food being prepared. They also have to recall all the steps required to cook each item from start to finish. Not only that, but they also need to use their short-term memory to remember which of those steps they’ve already done and what comes next. People with short-term memory loss due to dementia usually stop doing complex tasks like cooking very early in the disease process. These complex tasks are very common in the work world. If a person is still working when they start to develop dementia, they often lose their job because they can no longer function the way they need to in order to complete their work. Speaking from my own experience as a nurse on a hospital ward, I had to remember the names, diagnoses, room and bed number, and general health conditions of a dozen or more people; also, what medications they got and when, what care and treatments they needed to receive and how well those went, whether or not I’d recorded all this information, what I needed to ask physicians when they arrived on the ward; and, still be cooperative with the many interruptions that happened every hour. Most jobs have similar complexities. They require a reliable short-term memory.

He greeted us by saying 'The Holy Spirit told me that you were coming this morning.' And sure enough, as he motioned us into his tiny home, we could see that he already had his table set with four places. We sat down and shared breakfast together. I cannot begin to number the stories about times when that sort of thing happened. How did that man know that there would be four people at breakfast? If you had asked him - and I did - he would have answered quite simply: 'The Lord told me.' Evidently, God is still very much at work in His world. And evidently, He still speaks to those who walk with Him. The man was certain that we would come; God had made that clear to him. In response, he had already prepared breakfast for four.

Christstollen. I can shake away thoughts of favorite gifts and trips to Oma's house and building snowmen with Santa hats every Christmas Eve, as long as enough snow covered the ground. But my mother's stollen won't fall off as easily. She made it for my father; he ate the first piece with cream cheese at breakfast while I had bacon and chocolate chip pancakes and my mother drank her special amaretto tea. The recipe is there, tucked in her recipe box, the index card translucent in places from butter stains. I hold it in my hand, considering, reading the ingredients and pawing through the cupboards and pantry. We have raisins and a bag of dried cranberries from last year's Christmas baking. There's a wrinkled orange in the fruit bin, a couple plastic packets of lemon juice that came with one of my father's fish and chips take-out orders. No marzipan, almonds, candied fruit, or mace. I'll be up all night. It's too much effort. But the card won't seem to leave my hand. So I start, soaking the fruit and preparing the sponge.

Step 2 Create a Meal Diary, over at least one week. Chart every non-diet food and drink that you eat. In week 2, create a Diet Plan in the same or separate journal/notebook/planner. Choose one Lean Vegan recipe solution for each day. This could be a breakfast, a main meal, or a snack or similar. Make sure that you have time to prepare the ingredients and get to the shops that you discovered in Step 1 (it is a good idea, at this early stage, to prepare a few of these meals in advance, to save you having to worry about it mid-week).

The Quiche Lorraine Pie Shell: You can mix up your favorite piecrust recipe and line a 10-inch pie plate. Or…you can buy frozen shells at the grocery store. (If you decide to go the grocery store frozen pie shell route, buy 9-inch deep-dish pie shells.)   Hannah’s 1stNote: There’s no need to feel guilty if you choose to use the frozen pie shells. They’re good and it’s a real time saver. I happen to know that Edna Ferguson, the head cook at Jordan High, has been known to remove frozen pie shells from their telltale disposable pans and put them in her own pie tins to bake! (Sorry Edna—I just had to tell them.) Stack your pie shells in the refrigerator, or leave them in the freezer until two hours before you’re ready to use them.   Prepare your piecrust by separating one egg. Throw away the white and whip up the yolk with a fork. Brush the bottom and inside of your piecrust. Prick it all over with a fork and bake it in a 350 F. degree oven for 5 minutes. Take it out and let it cool on a wire rack or a cold stovetop while you mix up the custard. If “bubbles” have formed in the crust, immediately prick them with a fork to let out the steam. The Quiche Lorraine Custard: 5 eggs 1½ cups heavy whipping cream *** Hannah’s 2ndNote: You can do this by hand with a whisk, or use an electric mixer, your choice.   Combine the eggs with the cream and whisk them (or beat them with an electric mixer) until they’re a uniform color. When they’re thoroughly mixed, pour them into a pitcher and set it in the refrigerator until you’re ready to assemble the rest of your quiche. You may notice that you’re not adding any salt, pepper, or other seasoning at this point. You’ll do that when you assemble the quiche.   Hannah’s 3rdNote: You can mix up the custard ahead of time and store it in the refrigerator for up to 24 hours. When you’re ready to assemble your quiches, all you have to do is whisk it smooth and pour it out from the pitcher. The Quiche Lorraine Filling: 2 cups grated Gruyere cheese (approximately 7 ounces)*** 1 cup diced, well-cooked and drained bacon ½ teaspoon salt ½ teaspoon freshly ground black pepper ¼ teaspoon ground cayenne pepper (optional—use if you like it a bit spicy) ¼ teaspoon ground nutmeg (freshly grated is best, of course)   Sprinkle the grated cheese in the bottom of your cooled pie shell.   Spread the cup of diced bacon on top of the cheese.   Sprinkle on the salt, and grind the pepper over the top of the bacon.   Sprinkle on the cayenne pepper (if you decided to use it).   Grate the nutmeg over the top. Put a drip pan under your pie plate. (I line a jellyroll pan with foil and use that.) This will catch any spills that might occur when you fill your quiche with the custard mixture.   Take your custard mixture out of the refrigerator and give it a good whisk. Then pour it over the top of your Quiche Lorraine, filling it about half way.   Open your oven, pull out the rack, and set your pie plate and drip pan on it. Pour in more custard mixture, stopping a quarter-inch short of the rim. Carefully push in the rack, and shut the oven door.   Bake your Quiche Lorraine at 350 degrees F., for 60 minutes, or until the top is nicely browned and a knife inserted one-inch from the center comes out clean.   Let your quiche cool for 15 to 30 minutes on a cold stovetop or a wire rack, and then cut and serve to rave reviews.   This quiche is good warm, but it’s also good at room temperature. (I’ve even eaten it straight out of the refrigerator for breakfast!)

Every year, in every state across the country, politicians and union reps make decisions that detrimentally affect teachers and the profession on a grand scale. They take away our benefits, freeze our pay, and decide they can no longer compensate us for the advanced degrees we have earned. They also continue to find ways to tie our evaluations to test scores, totally oblivious of the fact that we teachers cannot control when or if students show up in our classrooms regularly, if they have had proper rest and a nutritious breakfast, let alone if they are receptive to learning the content we work so hard to prepare and teach. It simply isn’t fair.

Eric Spiegel, the head of Siemens’ US arm, laid out a vision not that far removed from Ms Huang’s when he spoke at a breakfast in Washington hosted by the McKinsey Global Institute, the consultancy’s think-tank. The German engineering company, he said, would soon begin delivering spare parts to customers via email and 3D printers, also avoiding physical borders and the usual logistical complexities of global trade. But the advances in business are also coming up against fundamental debates about privacy. The Edward Snowden revelations of US online snooping have sparked a worldwide debate about privacy and the internet. Receiving less attention is the way international trade negotiations are trying to deal with what limits, if any, ought to be set on the flow of data around the globe and how to prepare for a digital future that is already a reality in some sectors. The negotiation of a 12-country Transpacific trade partnership (TPP) has sparked debate in Australia and New Zealand over whether companies ought to be allowed to store personal banking and medical data in foreign countries, or if such sensitive information should even be allowed to cross borders freely.

clanking against the side of a stainless steel pot—signaled that her mother was busy in the kitchen preparing breakfast. Easing the door shut, Brianna leaned against it and closed her eyes. To pull this off, Brianna couldn’t just act calm, she had to be calm. Otherwise, her mother would surely notice. But at only thirteen, she’d become pretty good at finding ways around her mother’s

burned low. The next morning servants brought in bananas, milk, and sweet rice to their room. After breakfast, Madam Vesteria pursed her lips as she inspected them, and satisfied, led them down a white marble hallway, broad and lined with statues of gods, goddesses, and mythical heroes and creatures. They came to the grand foyer, a circular and open room with light streaming in from above, and with one direction leading to a massive carved mahogany door, and opposite, a spiral staircase wound up and around four stories high.  “You will wait here.” Master Vesteria pulled on a long, silken rope that sounded a deep, melodic bell. “Prepare yourselves to meet the young masters of the Five Calazars.” Talis heard the slow clicking of heels down the staircase. Two boys, twins about the same age as Rikar, sauntered down, followed by a girl who appeared a year younger than Mara. Talis laughed to himself, expecting more children from five families. The girl was petite and pale, shy to the point of almost being afraid to glance at them. The twins chuckled as they whispered, staring at Talis as if caught up in some private joke. Their eyes held proud, indifferent expressions. They also were dressed in white, but their clothes were made of woven silk, layered with gold and some black metal.  “Just arrived?” a twin said, his voice laced with sarcasm. “Let

Prepare a bundt pan by greasing and then sprinkle the pecans in the bottom of the pan. Cut the bread in half and then each half into 8 pieces. Roll the 16 pieces into balls, and place in the pan on top of the pecans. In a bowl, mix the brown sugar and melted butter and set aside. Sprinkle the pudding over the rolls and then cinnamon. Pour the butter mixture over the rolls. Cover the rolls with plastic wrap and refrigerate for 6 hours. Preheat oven to 350 degrees Fahrenheit. Remove the wrap from the pan, bake rolls for 25 to 30 minutes or until golden brown. Makes 16 rolls.                               Apple Raisin Bread Pudding   Ingredients 6 eggs 1 cup milk 1/2 cup heavy cream 1 tablespoon vanilla extract 1 tsp ground nutmeg 16 ounce loaf cinnamon bread with raisins, cut into 1-inch cubes 2 sliced apples  1 cup brown sugar 1 tsp ground cinnamon 1/4 cup melted butter 1 diced apple  

potty. From the crate, go outside (with a sit at the door) to do a potty on cue. Give your dog a treat when she obeys you. A sit at the door, then back inside for breakfast. breakfast. A sit as you prepare to give your dog her breakfast. puppy potty. If you have a puppy, go outside again to potty, using the potty-training protocol we’ll discuss later. Always give your puppy a treat when she goes potty. brush and comb. Handle your dog all over as you brush and comb her coat. walk. Use the walk training program. puppy potty. Each time you crate and uncrate your puppy, take her outside to potty. crate time is nap time. Your dog learns to

Well, what am I going to do with myself while he’s gone? Sit around and file my nails and be barefoot and pregnant?” “Oh, no,” Constance said, breezing into the breakfast room. Wilhelm wasted no time extricating himself from the critical, emotional-female situation, ducking out of the room. Constance helped herself to the breakfast buffet. “I need help in my garden. And we need to find you a decent wardrobe. And there’s a ton you need to learn if you’re going to be hanging around in this century.” “But I won’t be,” she protested, fighting the urge to start crying again—damn her hormones. “Not if Darcy has his way.” When did the idea of getting home to Charleston and the twenty-first century become a bad thing? Constance threw a conspiratorial smile over her shoulder as she poured some tea and prepared a plate of bread, raisins, and cheese. “When a man acts rashly, say for example, galloping off at the crack of dawn on some cockamamie errand without so much as a goodbye, it doesn’t necessarily mean he knows what he’s doing. In fact,” she added, falling into an overstuffed chair and popping a raisin in her mouth, “it often means he’s running from something.” “Yeah, from me,” she huffed. She felt too upset to eat, but her little one had other plans.

The 49-year-old Bryant, who resembles a cereal box character himself with his wide eyes, toothy smile, and elongated chin, blames Kellogg's financial woes on the changing tastes of fickle breakfast eaters. The company flourished in the Baby Boom era, when fathers went off to work and mothers stayed behind to tend to three or four children. For these women, cereal must have been heaven-sent. They could pour everybody a bowl of Corn Flakes, leave a milk carton out, and be done with breakfast, except for the dishes. Now Americans have fewer children. Both parents often work and no longer have time to linger over a serving of Apple Jacks and the local newspaper. Many people grab something on the way to work and devour it in their cars or at their desks while checking e-mail. “For a while, breakfast cereal was convenience food,” says Abigail Carroll, author of Three Squares: The Invention of the American Meal. “But convenience is relative. It's more convenient to grab a breakfast bar, yogurt, a piece of fruit, or a breakfast sandwich at some fast-food place than to eat a bowl of breakfast cereal.” People who still eat breakfast at home favor more laborintensive breakfasts, according to a recent Nielsen survey. They spend more time at the stove, preparing oatmeal (sales were up 3.5 percent in the first half of 2014) and eggs (up 7 percent last year). They're putting their toasters to work, heating up frozen waffles, French toast, and pancakes (sales of these foods were up 4.5 percent in the last five years). This last inclination should be helping Kellogg: It owns Eggo frozen waffles. But Eggo sales weren't enough to offset its slumping U.S. cereal numbers. “There has just been a massive fragmentation of the breakfast occasion,” says Julian Mellentin, director of food analysis at research firm New Nutrition Business. And Kellogg faces a more ominous trend at the table. As Americans become more healthconscious, they're shying away from the kind of processed food baked in Kellogg's four U.S. cereal factories. They tend to be averse to carbohydrates, which is a problem for a company selling cereal derived from corn, oats, and rice. “They basically have a carb-heavy portfolio,” says Robert Dickerson, senior packagedfood analyst at Consumer Edge. If such discerning shoppers still eat cereal, they prefer the gluten-free kind, sales of which are up 22 percent, according to Nielsen. There's also growing suspicion of packagedfood companies that fill their products with genetically modified organisms (GMOs). For these breakfast eaters, Tony the Tiger and Toucan Sam may seem less like friendly childhood avatars and more like malevolent sugar traffickers.

And to add insult to injury, there was the matter of Amy. Every morning right after breakfast, Nerissa and her maid, Hannah, had spirited Amy off, depriving Charles of any and all time spent alone with her.  It was almost as if his family knew what had happened out in the stable, and were contriving to keep them apart until Amy could be safely packed off to some new employer as a lady's maid. And now, with the ball only a matter of hours away, they had taken her off yet again, teaching her how to dress another woman, how to arrange the hair of another woman, how to make herself indispensable to another woman, another woman who would be having all the fun while Amy, who had never had any fun, watched wistfully from the wings.  Charles wanted to hit something in his frustration.  True, he had brought her to England so she could have a better life, and now that Nerissa was preparing her for a position that would carry no small degree of prestige in itself, he was beginning to realize that perhaps that wasn't quite what he wanted for Amy after all. Back in America, when he'd allowed her to come to England with him, he might have told himself it was, but now, with no promises to Juliet to bind him, with nothing standing in his way, it wasn't — and he knew it.  He did not want her to leave Blackheath.  He did not want her to leave him.  Yet what excuse did he have to keep her here? The

For Breakfast Intact grain, such as steel cut oats, hulled barley, or buckwheat groats (cooked by boiling in water on a low flame). If you soak the grain overnight, the cooking time will be much shorter in the morning. Add ground flaxseeds, hemp seeds, or chia seeds to this hot cereal, along with fresh or frozen fruit. Use mostly berries, with shredded apple and cinnamon. Or a serving of coarsely ground, 100 percent whole grain bread with raw nut butter. Or as a quick and portable alternative, have a green smoothie, such as my Green Berry Blended Salad. For Lunch A big (really, really big!) salad with a nut/seed-based dressing (see Chapter 9 for some great choices) Vegetable bean soup One fresh fruit For Dinner Raw vegetables with a healthful dip A cooked green vegetable that is simply and quickly prepared: steamed broccoli florets; sautéed leafy greens such as kale, collard greens, or Swiss chard; asparagus, frozen artichoke hearts, or frozen peas. A vegetable dish that has some starchy component or intact grain with it, such as a bean/oat/mushroom burger on a whole wheat pita or a stir-fried dish with onions, cabbage, mushrooms, and water chestnuts with wild rice or other intact grain and a sauce such as Thai peanut sauce.