Recipe For A Good Life Quotes

The recipe for great art has always been misery and a good bowel movement.

We don't learn to love each other well in the easy moments. Anyone is good company at a cocktail party. But love is born when we misunderstand one another and make it right, when we cry in the kitchen, when we show up uninvited with magazines and granola bars, in an effort to say, I love you.

Your body is a Temple. You are what you eat. Do not eat processed food, junk foods, filth, or disease carrying food, animals, or rodents. Some people say of these foods, 'well, it tastes good'. Most of the foods today that statically cause sickness, cancer, and disease ALL TATSE GOOD; it's well seasoned and prepared poison. THIS IS WHY SO MANY PEOPLE ARE SICK; mentally, emotionally, physically, and spiritually; because of being hooked to the 'taste' of poison, instead of being hooked on the truth and to real foods that heal and provide you with good health and wellness. Respect and honor your Temple- and it will honor you.

I once read that the recipe for a good life had but three ingredients: something to do, someone to love, and something to look forward to.

There is a good life. The goodnews is that you can live that good life. The good life is the happy life. To live this good life, be happy! A truly happy man is a good man.

The air was fresh and crisp and had a distinct smell which was a mixture of the dried leaves on the ground and the smoke from the chimneys and the sweet ripe apples that were still clinging onto the branches in the orchard behind the house.

Good day, be grateful. Bad day, be graceful. Be grateful, be graceful, and on it goes.

I suppose a good recipe for life would be to allow nothing into it, knowingly at least, which is bitter. It’s disappointing we aren’t able to simply spit people out that don’t taste well.

Oh Beck, I love reading your e-mail. Learning your life. And I am careful; I always mark new messages unread so that you won't get alarmed. My good fortune doesn't stop there; You prefer e-mail. You don't like texting. So this means that I am not missing out on all that much communication. You wrote an "essay" for some blog in which you stated that "e-mails last forever. You can search for any word at any time and see everything you ever said to anyone about that one word. Texts go away." I love you for wanting a record. I love your records for being so accessible and I'm so full of you, your calendar of caloric intake and hookups and menstrual moments, your self-portraits you don't publish, your recipes and exercises. You will know me soon too, I promise.

Someday Never Comes “Some day my prince will come.…” Good old Walt Disney. Well, that may have worked out for Snow White. Back here on Earth, it’s a recipe for disappointment. In flesh-and-blood life, waiting for “some day” is no strategy for success, it’s a cop-out. What’s more, it’s one that the majority follow their whole lives. Someday, when my ship comes in … Someday, when I have the money … Someday, when I have the time … Someday, when I have the skill … Someday, when I have the confidence … How many of those statements have you said to yourself? Have I got some sobering news for you: “some day” doesn’t exist, never has, and never will. There is no “some day.” There’s only today. When tomorrow comes, it will be another today; so will the next day. They all will. There is never anything but today.

She loved him, but that wasn't good enough. The word "love" was required to cover such a range of emotions that it almost meant nothing at all. Since the love we distill for each beloved conforms to such a specific, rarefied recipe, with varying soupcons of resentment, pity, or lust, and sometimes even pinches of dislike, you really needed as many different words for the feeling as there were people whom you cared for in your life.

Don’t kill yourself when your scorching sun intensifies; the very hot sun is a very good recipe for a heavy rainfall.

Happiness is the good life that is marked by flourishing well-being, joy, prosperity, peace, satisfaction, and pleasure.

Participation. Good intentions. That's a recipe for a life well lived.

While play-acting grim scenarios day in and day out may sound like a good recipe for clinical depression, it’s actually weirdly uplifting. Rehearsing for catastrophe has made me positive that I have the problem-solving skills to deal with tough situations and come out the other side smiling. For me, this has greatly reduced the mental and emotional clutter that unchecked worrying produces, those random thoughts that hijack your brain at three o’clock in the morning. While I very much hoped not to die in space, I didn’t live in fear of it, largely because I’d been made to think through the practicalities: how I’d want my family to get the news, for instance, and which astronaut I should recruit to help my wife cut through the red tape at NASA and the CSA. Before my last space flight (as with each of the earlier ones) I reviewed my will, made sure my financial affairs and taxes were in order, and did all the other things you’d do if you knew you were going to die. But that didn’t make me feel like I had one foot in the grave. It actually put my mind at ease and reduced my anxiety about what my family’s future would look like if something happened to me. Which meant that when the engines lit up at launch, I was able to focus entirely on the task at hand: arriving alive.

The object most interesting to me for the residue of my life, will be to see you both developing daily those principles of virtue and goodness which will make you valuable to others and happy in yourselves, and acquiring those talents and that degree of science which will guard you at all times against ennui, the most dangerous poison of life. A mind always employed is always happy. This is the true secret, the grand recipe for felicity....In a world which furnishes so many employments which are useful, and so many which are amusing, it is our own fault if we ever know what ennui is...

Finally, I spread my arms even wider and announced, “It’s a good day to die!” “Well,” Mom chirped in, “it’s not a bad day to live either.” She had a point. So now I end my blessings like this: “It’s a good day to die!” I say. And then, with gusto, “It’s a good day to live!

One theory on cannibals, of course, is that they eat parts of their slain enemies to benefit from that person's greatest assets - their strength, their courage. Then there’s that thing they do in Germany. You heard about that, didn’t you? Some man over there agreed to let another man cut off his penis, cook it, then feed it to him – now, what in hell was that all about? What did he think the taste of his stir-fried cock would tell him about himself? Was he seeking to wring one last drop of pleasure out of the thing? (Goodness, that’s an unnecessarily vivid metaphor.) But somehow – I said this over dinner – this steak with beef marrow sauce, it didn’t seem that different. “It’s like eating life. It’s almost like eating my own life, you know?” No, not really. But it’s a hell of a good steak, sis.

What’s the legacy you want to pass on? We can’t choose what our ancestors did, or what was done to them. But we get to create the recipe that’s handed down. Write a recipe for a life well-lived. Take the good things from your family’s past and add your own ingredients. Give the next generation something delicious and nourishing to build on.

You don’t need more recipes. You need to learn to cook without them.

Having a good set of principles is like having a good collection of recipes for success.

That was life. The good, the bad, the ugly all mixed together in a special kind of recipe of possibility.

Everything that's good and tasty has so many calories in it.

It’s the perfect recipe for reducing stress and having a pleasant and productive evening.

female superhero, Marston insisted, was the best answer to the critics, since “the comics’ worst offense was their bloodcurdling masculinity.” He explained, A male hero, at best, lacks the qualities of maternal love and tenderness which are as essential to a normal child as the breath of life. Suppose your child’s ideal becomes a superman who uses his extraordinary power to help the weak. The most important ingredient in the human happiness recipe still is missing—love. It’s smart to be strong. It’s big to be generous. But it’s sissified, according to exclusively masculine rules, to be tender, loving, affectionate, and alluring. “Aw, that’s girl’s stuff!” snorts our young comics reader. “Who wants to be a girl?” And that’s the point; not even girls want to be girls so long as our feminine archetype lacks force, strength, power. Not wanting to be girls they don’t want to be tender, submissive, peaceloving as good women are. Women’s strong qualities have become despised because of their weak ones. The obvious remedy is to create a feminine character with all the strength of Superman plus all the allure of a good and beautiful woman.14

In Paris in the 1950s, I had the supreme good fortune to study with a remarkably able group of chefs. From them I learned why good French good is an art, and why it makes such sublime eating: nothing is too much trouble if it turns out the way it should. Good results require that one take time and care. If one doesn't use the freshest ingredients or read the whole recipe before starting, and if one rushes through the cooking, the result will be an inferior taste and texture--a gummy beef Wellington, say. But a careful approach will result in a magnificent burst of flavor, a thoroughly satisfying meal, perhaps even a life-changing experience. Such was the case with the sole meunière I ate at La Couronne on my first day in France, in November 1948. It was an epiphany. In all the years since the succulent meal, I have yet to lose the feelings of wonder and excitement that it inspired in me. I can still almost taste it. And thinking back on it now reminds me that the pleasures of table, and of life, are infinite--toujours bon appétit!

I met the Homeville Women's Institute, a whole gaggle of rural women who have monthly meetings to make their community better. They realized that by joining together they had a stronger voice, and that is empowering,

If you want to have Christ-like character, then you just develop the habits that Christ had,” one of Saddleback’s course manuals reads. “All of us are simply a bundle of habits….Our goal is to help you replace some bad habits with some good habits that will help you grow in Christ’s likeness.” Every Saddleback member is asked to sign a “maturity covenant card” promising to adhere to three habits: daily quiet time for reflection and prayer, tithing 10 percent of their income, and membership in a small group. Giving everyone new habits has become a focus of the church. “Once we do that, the responsibility for spiritual growth is no longer with me, it’s with you. We’ve given you a recipe,” Warren told me. “We don’t have to guide you, because you’re guiding yourself. These habits become a new self-identity, and, at that point, we just need to support you and get out of your way.

When our mothers die, we are on our own; there is no one to call for help, no one to blame, and no one left who has a copy of your grandmother’s recipe for the traditional Christmas coffee cake, which you can’t find anywhere. Her

Life is like a recipe. What do you want in your life cake? What ingredients do you need to make it rise and taste wonderful? Sometimes the simplest recipe is the best, because the more you add to the mix, the more things can go wrong.

That is just one more thing I love about cooking. Recipes are certain. Use good ingredients, follow the directions, be sure your oven temperature is true and monitor your stove properly, and you are assured success. There are not many variables once you understand how cooking works. Life, on the other hand, is full of variables. Nothing is predictable. Not the weather, not other people, not traffic, not even our own bodies. We are like seaweed, whipped around in the current of an erratic ocean.

Lawrence C. Becker puts it, “Stoic ethics is a species of eudaimonism. Its central, organizing concern is about what we ought to do or be to live well—to flourish.”16 In the words of the historian Paul Veyne, “Stoicism is not so much an ethic as it is a paradoxical recipe for happiness.

Research aside, we know intuitively that sky-high expectations are a recipe for disappointment. When we expect work to help us self-actualize—to constantly motivate and fulfill us—settling for anything less can feel like a failure. A job, like a baby, is not always something that you can control.

Life is also about balance, just the way recipes are about balance. When your recipe isn't balanced, it doesn't taste right. Too much salt, or too little can make all the difference. Lack of acid, too much bitter or sweetness, if you don't find the balance your food will never be all it can be. The same is true of your life. You need it all. Work that makes you happy and fulfilled and supports you financially. Family and friends to lean on and celebrate with. Hopefully someone special to share your life with, and a family of your own if you want that. Some way of giving back, in honor of your own blessings. A sense of spirituality or something that keeps you grounded. Time to do the things you need for good health, eating right and exercising and managing your stress. If you have too much of one and not enough of another, then your life isn't balanced, and without that balance, nothing else will matter.

Balzac was pretty funny. His philosophy is plain and simple, says basically that pure materialism is a recipe for madness. The only true knowledge for Balzac seems to be in superstition. Everything is subject to analysis. Horde your energy. That’s the secret of life. You can learn a lot from Mr. B. It’s funny to have him as a companion. He wears a monk’s robe and drinks endless cups of coffee. Too much sleep clogs up his mind. One of his teeth falls out, and he says, “What does this mean?” He questions everything. His clothes catch fire on a candle. He wonders if fire is a good sign. Balzac is hilarious.

She reached up and rubbed the four-leaf clover charm, saying a quick prayer for faith, hope, love, and luck. Faith that everything would turn out, hope that what was lost could be restored, gratitude that she had found the love of the woman who had born her, and at the end she tacked on a heartfelt request for a little bit of luck to smooth out these next uncertain, scary steps.

Recent studies have found that the best predictor for good sibling relationships later in life is how much fun the kids have together when they’re young. The rate of conflict can even be high, as long as there’s plenty of fun to balance it out. The real danger comes when the siblings just ignore each other. There may be less tension to deal with, but that’s also a recipe for a cold and distant relationship as adults.

Georgia closed her eyes and concentrated on the sensations of the island--- the bracing, spicy scent of evergreen needles, the briny creaminess of an oyster still in its shell, the chewy, viscous luxury of Star's honey on the comb, the light acidity of a local cider. And then she cooked what she felt, that sense of wonder, the lightness and clean sea salt air. A sprinkle of salt, the crispness of fresh vegetables, the unctuous luxury of good olive oil.

While play-acting grim scenarios day in and day out may sound like a good recipe for clinical depression, it's actually weirdly uplifting. Rehearsing for catastrophe has made me positive that I have the problem-solving skills do deal with tough situations and come out the other side smiling. For me, this has greatly reduced the mental and emotional clutter that unchecked worrying produces, those random thoughts that hijack your brain at three o'clock in the morning.

While play-acting grim scenarios day in and day out may sound like a good recipe for clinical depression, it's actually weirdly uplifting. Rehearsing for catastrophe has made me positive that I have the problem-solving skills to deal with tough situations and come out the other side smiling. For me, this has greatly reduced the mental and emotional clutter that unchecked worrying produces, those random thoughts that hijack your brain at three o'clock in the morning.

I hear that old song I’ve heard all my life: You’re not good enough. You’re not good enough. But that voice is a lie. And it’s a terrible guide. When I listen to it, I burn the candle at both ends and try to light the middle while I’m at it. The voice of God invites us to full, whole living—to rest, to abundance, to enough. To say no. To say no more. To say I’m going to choose to live wholly and completely in the present, even though this ragged, run-down person I am right now is so far from perfect.

I was ready to get this show on the road, creating a new generation with an updated set of rules and regulations. Not that there was anything wrong with the way either one of us was brought up, but still, the world is changing, so the way you bring up kids had to change, too. Part of my plan was to never one time mention picking cotton. My parents always talked about either real cotton or the idea of it. White people say, 'It beats digging a ditch'; black people say, 'It beats picking cotton.' I'm not going to remind my kids that somebody died in order for me to do everyday things. I don't want Roy III sitting up in the movie theater trying to watch Star Wars or what have you and be thinking about the fact that sitting down eating some popcorn is a right that cost somebody his life. None of that. Or maybe not much of that. We'll have to get the recipe right. Now Celestial promises that she will never say that they have to be twice as good to get half as much. 'Even if it's true,' she said, 'what kind of thing is that to say to a five-year-old?

Every day, each of us is faced with a blizzard of situations we must respond to. Without principles we would be forced to react to all the things life throws at us individually, as if we were experiencing each of them for the first time. If instead we classify these situations into types and have good principles for dealing with them, we will make better decisions more quickly and have better lives as a result. Having a good set of principles is like having a good collection of recipes for success. All successful people operate by principles that help them be successful, though what they choose to be successful at varies enormously, so their principles vary. To

Georgia's fingers drifted to the charm at her throat, the four worn little clover leaves. She rubbed the metal edges, sending a prayer of gratitude heavenward. Faith, hope, love, and luck--- the recipe for a charmed life. Once Georgia had thought she could make it happen on her own by planning and striving, by attaining concrete measures of success. Now she saw how wrong she had been. The real recipe for a charmed life was simple. Not easy, but simple. To do the work that filled her with wonder and delight. To walk lightly through the world, giving generously to those around her. To love all in her care as best she could. That's what she had been seeking all along. And Georgia found that now her life, which had once seemed so bitter, tasted so very sweet indeed.

Imagine sitting down at a table with two cups of flour, three eggs, a tablespoon of vanilla, one cup of sugar, one teaspoon of baking powder and a few other ingredients. You taste the sugar and it is good, but when you taste the baking powder it is bitter. You continue to taste the ingredients, some tasty and some downright gross. This is like life. Some of the events in your life are sweet like the sugar, others dry like the flour, and others still that you do not like at all. However, using Jesus’ perfect recipe, all of the events of your life will be mixed together and put through some intense heat—and then you will rise. Just as a cake would not be the same if you left out some of the ingredients, so Jesus wants to use all of your life experiences to make you complete and able to be used for His glory.

And what books should we so read? The principle which has never failed to confer superiority on a man's thinking activity is the well-worn precept: DO NOT READ GOOD BOOKS—life is too short for that—ONLY READ THE BEST. This simple recipe is as infallible as good air and good food are in physical hygiene. Yet, it is a fact that nineteen out of twenty modern people quake away from it. "Masterpieces again," they groan, "The Aeneid, the Divina Commedia, Paradise Lost, we have heard that before: much rather be ordinary than bored." The notion that masterpieces are boresome school books interpreted by dull teachers, or examination stuff, is a marvellous product of education. Ignorance is assuredly less deadly, for it can create no such inferiority complex as the schoolboy's notion of his lack of kinship with the best literature. But this phantasm can easily be exorcised if we modify the above principle to: ONLY READ WHAT GIVES YOU THE GREATEST PLEASURE.

What do you remember most about what your pai put in his lamb chops?" "I think it was basically salt, pepper, and garlic." He squeezed his eyes shut and focused so hard that not dropping a kiss on his earnestly pursed mouth was the hardest thing. His eyes opened, bright with memory. "Of course. Mint." "That's perfect. Since we're only allowed only five tools, simple is good." "My mãe always made rice and potatoes with it. How about we make lamb chops and a biryani-style pilaf?" Ashna blinked. Since when was Rico such a foodie? He shrugged but his lips tugged to one side in his crooked smile. "What? I live in London. Of course Indian is my favorite cuisine." Tossing an onion at him, she asked him to start chopping, and put the rice to boil. Then she turned to the lamb chops. The automatic reflex to follow Baba's recipe to within an inch of its life rolled through her. But when she ignored it, the need to hyperventilate didn't follow. Next to her Rico was fully tuned in to her body language, dividing his focus between following the instructions she threw out and the job at hand. As he'd talked about his father's chops, she'd imagined exactly how she wanted them to taste. An overtone of garlic and lemon and an undertone of mint. The rice would be simple, in keeping with the Brazilian tradition, but she'd liven it up with fried onions, cashew nuts, whole black cardamom, cloves, bay leaves, and cinnamon stick. All she wanted was to create something that tasted like Rico's childhood, combined with their future together, and it felt like she was flying. Just like with her teas, she knew exactly what she wanted to taste and she knew exactly how to layer ingredients to coax out those flavors, those feelings. It was her and that alchemy and Rico's hands flying to follow instructions and help her make it happen. "There's another thing we have to make," she said. Rico raised a brow as he stirred rice into the spice-infused butter. "I want to make tea. A festive chai." He smiled at her, heat intensifying his eyes. Really? Talking about tea turned him on? Wasn't the universe just full of good news today.

Tomally had always wanted children of her own. Unfortunately, she'd never been able to conceive. Tomally said she had made her peace with it years ago, but Iduna suspected there was still a part of her that longed to be a mother. Iduna had always thought Tomally would make an exceptional one... and now she'd have the chance. Tomally loved hearing stories about Anna's spunk- Tomally had been just like her when they were young- and expressed delight whenever Iduna wrote about Anna doing something precocious. Iduna knew they'd get along well. She could just picture Tomally and Anna baking in their shop. Anna loved to bake and was always so proud of her krumkaker. Tomally would have to be the one to teach her new recipes now and help her keep up with her studies and learn about the world around her. It wasn't the childhood Iduna had envisioned for Anna, but it would still be a good life and excellent training for her future as a princess. When Elsa someday ascended to the throne, it would be Anna who understood their people and could help her sister relate to their kingdom. Their relationship would be much like the one she and Tomally had shared when they were children.

NOURISH YOUR HAIR: 1. There are a number of 'kitchen recipes' for feeding hair. It needs the contents of your refrigerator just as much as your skin does. Right back to mayonnaise! Olive oil, eggs, and lemon juice. Massage the mixture into your hair, let it stay on for ten or fifteen minutes, then rinse it off with cool water. Cool - or you'll have scrambled eggs on your head. 2. For years I washed my daughter' hair with raw eggs, never soap or shampoo. I wet their hair fist and then rubbed in six whole eggs, one by one - a trick I learned from Katherine. Hepburn. (Four eggs will do for short hair, but theirs was long.) Some people use eggs beaten up with a jigger of rum; others mix an egg with red wine. 3. Hot oils is good for dry hair. Apply it with the fingertips and then wrap your head in a warm towel. Keep changing the oil for an hour, to keep it hot and penetrating. Then shampoo. 4. I believe in brushing. I made my girls give their hair the old-fashioned hundred strokes every night, using two brushes, and bending forward from the waist. It stimulates hair grows, and the rush of blood to the face is an added benefit. I pull my hair gently to encourage growth too.

I want you to cook more. It's good for you. You know exactly what you're nourishing yourself with (which for me almost always includes a healthy dose of fresh vegetables). It allows you to feel the natural rhythms of life in a way that microwaved frozen dinners never can. And cooking often draws people to the table, encouraging dialogue and providing a moment to appreciate the good (and truly tasty) things in life. I know: if I want you to cook more, I need to make it easy for you. And to my way of thinking, that means I need to help you with three things: First I need to help wean you from a slavish dependency on recipes - I need to hand you a few go-to recipes that are easily varied depending on what you have on hand, and teach you to look at other recipes with an eye to how they can be varied to suit your own tastes and kitchen. Second, I need to help you know what ingredients and basic preparations to have on hand so that a good meal is never more than a few minutes away. And third, I need to help you know which kitchen equipment will enable you to create delicious food fast (and, of course, I need to guide you in how to use it to its best advantage). I can do all that.

I decide that candor is probably best, that I will never see this woman again after this month. “I’m honestly not sure why I’m here, other than I feel like I could use some spiritual direction in my life.” This is the truth. “Why do you feel that way?” Nora asks. I sit for a few seconds, because this is a good question. I’m not terribly sure, other than my soul is weary, my usual recipe of prayer and reflecting on passages from the Bible isn’t inspiring me, and I sense a gaping, run-ragged hole in my soul where mature wisdom should be. Also, I don’t know where my home is, where I might really belong. Years have passed since I last felt poured-into, I tell her, and I have not bothered to seek it out. I have embarked on this year of travel, at age thirty-seven, feeling less confident than I did a decade ago about what I believe to be true, and how that truth intersects with who I am. I am weary from game playing and formulaic answers, and the evangelical-Christian hat that I have worn daily with every outfit since I was fourteen feels too small, headache inducing. I fidget daily in its discomfort, but I don’t know how to exchange it, how it should be resized. Perhaps I can stitch a new hat from scraps I find scattered around the globe, I suggest. Perhaps she could be my milliner, maybe help me find the first scrap, floating somewhere along the sidewalks of old Chiang

Little Blaine: Stop! Stop it, you're killing him! Eddie: (in his mind) What do you think he's trying to do to us, squirt? He considered shooting Blaine one Jake had told while they'd been sitting around the campfire that night and then didn't. He wanted to stick further inside the bounds of logic than that one allowed...and he could do it. He didn't think he would have to get much more surreal than the level of, say, a third-grader with a fair-to-good collection of Garbage Pail Kids cards in order to fuck Blaine up royally...and permanently. Because no matter how many emotions his fancy dipolar circuits had allowed him to mimic, HE was still an IT--a computer. Even allowing Eddie this far into riddledom's Twilight Zone had caused Blaine's sanity to totter. Eddie: Why do people go to bed, Blaine? Blaine: BECAUSE...BECAUSE...GODS DAMN YOU, BECAUSE...BECAUSE THE BED WON'T COME TO THEM, GODS DAMN YOU! Eddie: Give up, Blaine. Stop before I have to blow your mind completely. If you don't quit, it's going to happen. We both know it. Blaine: NO! Eddie: I got a million of these puppies. Been hearing them my whole life. They stick to my mind the way flies stick to flypaper. Hey, with some people it's recipes. So what do you say? Want to give? Blaine: NO! Eddie: Okay, Blaine. You asked for it. Here comes the cruncher. Why did the dead baby cross the road? (later) It crossed the road because it was stapled to the chicken, you dopey fuck!

GM: What are the foods you recommend that have sufficient calorie density that make you feel full? What are the best foods to make the staples of your diet? PP: Whole grains, legumes, and starchy vegetables. More broadly, I tell people to make the staples of their diet the four food groups, which are whole grains, legumes, fruits, and vegetables. We have our own little pyramid that we use here at The Wellness Forum. Beans, rice, corn, and potatoes are at the bottom of the pyramid. Then steamed and raw vegetables and big salads come next, with fruits after that. Whole grains, or premade whole grain foods like cereals and breads, are all right to eat. Everything else is either optional or a condiment. As for high-fat plant foods—nuts, seeds, avocados, olives—use them occasionally or when they’re part of a recipe, but don’t overdo it; these foods are calorie-dense and full of fat. No oils, get rid of the dairy, and then, very importantly, you need to differentiate between food and a treat. I don’t think you can get through to people by telling a twenty-five-year-old that she can’t have another cookie or a piece of cake for the rest of her life. Where you can gain some traction is to say, “Look, birthday parties are a good time for cake, Christmas morning is a good time for cookies, and Valentine’s Day is a good time for chocolate, but you don’t need to be eating that stuff all the time.” People end up in my office because they’re treating themselves several times a day.

What did this Madame Moon tell you?” Her friend frowned slightly. “It was so strange. She said there was a man here tonight who was everything I could ever want, and that if I did not find him, my life would be empty and…tragic.” “Good lord.” Rose dug in her heels. “I’m not going near this woman. It’s all about men.” “We’re women,” Eve needlessly reminded her, giving her a shove toward the tent entrance. “Of course it’s all about men. Now get in th…oh my.” Rose turned her head. Her friend was staring at someone on the other side of the room-a man. A handsome, lean, dangerous-looking man with the grace of a cat. A very predatory cat, and he was staring at Eve as though she was the sweetest, plumpest mouse he’d ever seen. Perhaps there was more to this Madame Moon than she first suspected. One look at Eve’s face and she could tell her friend was just as taken by this man as he by her. “Go,” Rose whispered. And then loudly she said, “Eve, is not that Amanda Ross by the punch bowl? She said she had a recipe for a new face cream. Go get it from her, will you?” Eve shot her a startled glance, because they both knew Amanda Ross was standing not two feet away from Vienna La Rieux, who was conversing with Mr. Dangerous. But as startled as her friend might have been by the encouragement, she also realized that both of their chaperones were in line to have their fortunes told and that she might never have an opportunity like this again. “Of course,” she replied loudly as well. “I will be right back.” And off she went. Alone, and the target of exasperated looks by the ladies waiting their turns, Rose ducked into the tent to face her future.

When Florence Allen took a bite of her dessert the expression on her face changed completely. She looked puzzled at first, as if she wasn't at all sure it was cake that she was eating. She cut herself another bite and then held up her fork and looked at it for a minute before slipping it into her mouth. She chewed slowly, as if she were a scientist engaged in an important experiment. She lifted up her plate and held it up to the light, studied it from different angles. Then she dipped down her nose and inhaled the cake. "This is sweet potato." I dabbed at my eyes again and told her that it was. "Sweet potatoes and raisins and... rum? That's a spiked glaze?" I nodded. She took another bite and this time she ate it like a person who knew what she was getting into. She closed her eyes. She savored. "This is," she said. "This is..." "Easy," I said. "I can give you the recipe." She opened up her eyes. She had lovely dark eyes. "This is brilliant. This is a brilliant piece of cake." In my family people tended to work against the cake. They wished it wasn't there even as they were enjoying it. But Florence Allen's reaction was one I rarely saw in an adult: She gave in to the cake. She allowed herself to love the cake. It wasn't that she surrendered her regrets (Oh well, I'll just have to go to the gym tomorrow, or, I won't have any dinner this week). She had no regrets. She lived in the moment. She took complete pleasure in the act of eating cake. "I'm glad you like it," I said, but that didn't come close to what I meant. "Oh, I don't just like it. I think this is-" But she didn't say it. Instead she stopped and had another bite. I could have watched her eat the whole thing, slice by slice, but no one likes to be stared at. Instead I ate my own cake. It was good, really. Every raisin bitten gave a sweet exhalation of rum. It was one of those cakes that most people say should be made for Thanksgiving, that it was by its nature a holiday cake, but why be confined? I was always one to bake whatever struck me on any given day. Florence Allen pressed her fork down several times until she had taken up every last crumb. Her plate was clean enough to be returned to the cupboard directly. "I've made sweet potato pies," she said. "I've baked them and put them in casseroles, but in a cake? That never crossed my mind." "It isn't logical. They're so dense. I think of it as the banana bread principle.

That's too bad, Anneliese, the house is really spectacular. Anneke is a true talent." "It will be a new standard-bearer for the neighborhood," Caroline says. "I have no doubt," my mother says in a way that implies the opposite. And I? Snap. "You have every doubt, although I can't imagine why. Exactly what did you want from me, except for me not to exist? I'm sorry I'm such a disappointment, but for the love of god, why on earth did you even come here? Surely with all your experience over these many years and many husbands, you have figured out how to avoid me, why did you come this time? Why did you not just tell Alan I wasn't going to be in town and save us all the fucking painful charade?" Hedy reaches out and holds my hand, giving it a squeeze in a way that clearly says, "You go, girl." And not, "You might want to shut up now." "This is why I avoided coming here, to face your accusations. You never wanted me, Anneke, not from the moment you were born. You wouldn't take the breast; I had to bottle-feed you from day one. You never wanted to be near me, always running off, playing by yourself, going into other rooms when I came near. When I would travel, never a card or a letter. Never once did you ever tell me you missed me when I called or when I returned. I did the best I could, Anneke, but it was never good enough." And then I start to laugh. Because the whole thing is so ridiculous. "I didn't take the BREAST? You're mad at me because I didn't SUCKLE? You didn't travel, Anneliese, you LEFT. For months and years on end. You left me with your bitter, judgmental mother to go off with an endless string of men, and always made clear how uncomfortable you were on your rare visits home. Even when you married Joe and we were together for those three years, you weren't really there, were you? Not like a real mother. Do you know why I may never have kids of my own? Not because I can't or don't want to, but because I'm so afraid of being like you. Of being another in a long line of self-absorbed, cold, aloof bitches who are incapable of providing a loving home. And I will never forgive you for that. For making me think I shouldn't be a mother. But you know what? I'm beyond it. I'm beyond needing your approval or validation. So let me be clear about something, Mommy. Take whatever you need from this evening, because it is the last time you are welcome in my life. Fuck you." "Hear, hear," Hedy says under her breath.

Physicians of the Soul and Pain. All preachers of morality, as also all theologians, have a bad habit in common: all of them try to persuade man that he is very ill, and that a severe, final, radical cure is necessary. And because mankind as a whole has for centuries listened too eagerly to those teachers, something of the superstition that the human race is in a very bad way has actually come over men: so that they are now far too ready to sigh; they find nothing more in life and make melancholy faces at each other, as if life were indeed very hard to endure. In truth, they are inordinately assured of their life and in love with it, and full of untold intrigues and subtleties for suppressing everything disagreeable, and for extracting the thorn from pain and misfortune. It seems to me that people always speak with exaggeration about pain and misfortune, as if it were a matter of good behaviour to exaggerate here: on the other hand people are intentionally silent in regard to the number of expedients for alleviating pain; as for instance, the deadening of it, feverish flurry of thought, a peaceful position, or good and bad reminiscences, intentions, and hopes, — also many kinds of pride and fellow-feeling, which have almost the effect of anaesthetics: while in the greatest degree of pain fainting takes place of itself. We understand very well how to pour sweetness on our bitterness, especially on the bitterness of our soul; we find a remedy in our bravery and sublimity, as well as in the nobler delirium of submission and resignation. A loss scarcely remains a loss for an hour: in some way or other a gift from heaven has always fallen into our lap at the same moment — a new form of strength, for example: be it but a new opportunity for the exercise of strength! What have the preachers of morality not dreamt concerning the inner 'misery' of evil men! What lies have they not told us about the misfortunes of impassioned men! Yes, lying is here the right word: they were only too well aware of the overflowing happiness of this kind of man, but they kept silent as death about it; because it was a refutation of their theory, according to which happiness only originates through the annihilation of the passions and the silencing of the will! And finally, as regards the recipe of all those physicians of the soul and their recommendation of a severe radical cure, we may be allowed to ask: Is our life really painful and burdensome enough for us to exchange it with advantage for a Stoical mode of living, and Stoical petrification? We do not feel sufficiently miserable to have to feel ill in the Stoical fashion!

Waiting on God doesn’t mean sitting around and hoping. Waiting means believing he will do what he’s promised and then acting with confidence. Waiting on God is not at all like the meaningless waiting that you do at the dentist’s office. You know, he’s overbooked, so you’re still sitting there more than an hour past your scheduled appointment. You’re a man, but you’re now reading Family Circle magazine. You’ve begun to read the article titled “The 7 Best Chicken Recipes in the World.” When you’re a man and you’re getting ready to tear a chicken recipe out of Family Circle magazine because the recipe sounds so good, you know that you have been waiting too long! But waiting on God is not like that. Waiting on God is an active life based on confidence in his presence and promises, not a passive existence haunted by occasional doubt. Waiting on God isn’t internal torment that results in paralysis. No, waiting on God is internal rest that results in courageous action. Waiting is your calling. Waiting is your blessing. Every one of God’s children has been chosen to wait, because every one of God’s children lives between the “already” and the “not yet.” Already this world has been broken by sin, but not yet has it been made new again. Already Jesus has come, but not yet has he returned to take you home with him forever. Already your sin has been forgiven, but not yet have you been fully delivered from it. Already Jesus reigns, but not yet has his final kingdom come. Already sin has been defeated, but not yet has it been completely destroyed. Already the Holy Spirit has been given, but not yet have you been perfectly formed into the likeness of Jesus. Already God has given you his Word, but not yet has it totally transformed your life. Already you have been given grace, but not yet has that grace finished its work. You see, we’re all called to wait because we all live right smack dab in the middle of God’s grand redemptive story. We all wait for the final end of the work that God has begun in and for us. We don’t just wait—we wait in hope. And what does hope in God look like? It is a confident expectation of a guaranteed result. We wait believing that what God has begun he will complete, so we live with confidence and courage. We get up every morning and act upon what is to come, and because what is to come is sure, we know that our labor in God’s name is never in vain. So we wait and act. We wait and work. We wait and fight. We wait and conquer. We wait and proclaim. We wait and run. We wait and sacrifice. We wait and give. We wait and worship. Waiting on God is an action based on confident assurance of grace to come.

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

A third assumption: a commitment to monogamy is an admirable consequence of love, stemming from a deep-seated generosity and an intimate interest in the other’s flourishing and well-being. A call for monogamy is a sure indication that one partner has the other’s best interests at heart. To Rabih’s new way of thinking, it seems anything but kind or considerate to insist that a spouse return to his room alone to watch CNN and eat yet another club sandwich while perched on the edge of his bed, when he has perhaps only a few more decades of life left on the planet, an increasingly dishevelled physique, an at best intermittent track record with the opposite sex, and a young woman from California standing before him who sincerely wishes to remove her dress in his honour. If love is to be defined as a genuine concern for the well-being of another person, then it must surely be deemed compatible with granting permission for an often harassed and rather browbeaten husband to step off the elevator on the eighteenth floor, in order to enjoy ten minutes of rejuvenating cunnilingus with a near-stranger. Otherwise it may seem that what we are dealing with is not really love at all but rather a kind of small-minded and hypocritical possessiveness, a desire to make one’s partner happy if, but only if, that happiness involves oneself. It’s past midnight already, yet Rabih is just hitting his stride, knowing there might be objections but sidestepping them nimbly and, in the process, acquiring an ever more brittle sense of self-righteousness. A fourth assumption: monogamy is the natural state of love. A sane person can only ever want to love one other person. Monogamy is the bellwether of emotional health. Is there not, wonders Rabih, an infantile idealism in our wish to find everything in one other being – someone who will be simultaneously a best friend, a lover, a co-parent, a co-chauffeur and a business partner? What a recipe for disappointment and resentment in this notion, upon which millions of otherwise perfectly good marriages regularly founder. What could be more natural than to feel an occasional desire for another person? How can anyone be expected to grow up in hedonistic, liberated circles, experience the sweat and excitement of nightclubs and summer parks, listen to music full of longing and lust and then, immediately upon signing a piece of paper, renounce all outside sexual interest, not in the name of any particular god or higher commandment but merely from an unexplored supposition that it must be very wrong? Is there not instead something inhuman, indeed ‘wrong’, in failing to be tempted, in failing to realize just how short of time we all are and therefore with what urgent curiosity we should want to explore the unique fleshly individuality of more than one of our contemporaries? To moralize against adultery is to deny the legitimacy of a range of sensory high points – Rabih thinks of Lauren’s shoulder blades – in their own way just as worthy of reverence as more acceptable attractions such as the last moments of ‘Hey Jude’ or the ceilings of the Alhambra Palace. Isn’t the rejection of adulterous possibilities tantamount to an infidelity towards the richness of life itself? To turn the equation on its head: would it be rational to trust anyone who wasn’t, under certain circumstances, really pretty interested in being unfaithful?

One rule of thumb is to keep searching for options until you fall in love at least twice. If you’ve only identified one good candidate for a job, for instance, you’ll have the strong urge to talk yourself into hiring her, which is a recipe for the confirmation bias.

You guarantee a good meal by picking the recipes well, not by following recipes well.

What you study is more important than how you study. Students are subordinate to materials, much like novice cooks are subordinate to recipes. If you select the wrong material, the wrong textbook, the wrong group of words, it doesn't matter how much (or how well) you study. It doesn't matter how good your teacher is. One must find the highest-frequency material. Material beats method.

Berry Good Smoothie When trying to eat healthy, smoothies are your best friend. They taste great, they are packed full of fruit, and they're healthy. I feel as though we often forget about smoothies in our day to day life. Take full advantage of using smoothies when trying to keep a well-balanced diet. They make great snacks in between meals, are refreshing, and can cure cravings when you're looking for something sweet. When it comes to smoothies there's some really cool creations you can make and you can decide what you like the best, but here’s three great short recipes to get you started. Ingredients– - 1 Banana - 1/2 cup of Strawberries - 1/3 cup of Blackberries - 1/2 cup of Blueberries - 1/2 cup of Greek or Regular Yogurt - 5-6 Ice Cubes - 1/4 cup of Orange Juice Directions– Blend all of that goodness together. If consistency is too thick, add a bit more of milk to fit liking. Adjust flavors to fit desired taste. Serve.

You can find trans fat in baked goods and packaged products that do not have an expiration date.

If we agree that good food is more important than many so-called ‘important things in life,’ and surely no one would dismiss lightly an event which occurs at least twice a day, and which is conducive to happiness or bad temper,” he wrote in his book What Shall We Have Today?, “then we must admit that a cook is an important person in the household, since she dispenses gifts either precious or intolerable.

Life is life. It screws with our plans. It can be cruel and unpredictable.’ Life can also be beautiful and good and great. It can bring us happiness we never imagined. There is no recipe to avoid bad times and have only good ones. My advice is to enjoy the good while it lasts, and when things aren’t great—fight, believe in yourself and never lose hope. If you’re lucky enough to have a family, spouses, kids, and real friends hold on to them tight in joy as well as in sorrow. Hold on to them—period.

But in short, the recipe for a growing person is always grace plus truth over time. Give a person grace (unmerited favor) an truth (structure), and do that over time, and you have the greatest chance of this person growing into a person of good character. Grace includes support, resources, love, compassion, forgiveness, and all of the relations sides of God's nature. Truth is the structure of life; it tells us how we are supposed to live our lives and how life really works.

Onion Soup Gratinée YIELD: 4 SERVINGS ONE OF MY greatest treats when working in Paris was to go with my fellow chefs and commis to les Halles, the big market of Paris that spreads through many streets of the Châtelet neighborhood. The excitement in the streets and cafés started a little before 3:00 A.M. and ended around 7:00 or 8:00 A.M. Our nocturnal forays would, more often than not, finish at Le Pied de Cochon (The Pig’s Foot), the quintessential night brasserie of les Halles. There, large, vociferous butchers in bloody aprons would rub shoulders with tuxedoed and elegantly evening-gowned Parisians stopping by for late-night Champagne and a meal after the opera or the theater. The restaurant was famous for its onion-cheese gratinée; it was one of the best in Paris, and hundreds of bowls of it were served every night. For this recipe, you will need four onion soup bowls, each with a capacity of about 12 ounces and, preferably, with a lip or rim around the edge that the cheese topping will stick to as it melts to form a beautiful crust on top of the soup. 2 tablespoons unsalted butter 3 onions (about 12 ounces), cut into thin slices About 7 cups good-quality chicken stock, or a mixture of chicken and beef stock About ½ teaspoon salt, more or less, depending on the saltiness of the stock ½ teaspoon freshly ground black pepper 16 slices of baguette, each cut about ⅜ inch thick About 3 cups grated Swiss cheese, preferably Gruyère, Comté, or Emmenthaler (about 10 ounces) Melt the butter in a saucepan, and sauté the sliced onions in the butter over medium to high heat for about 8 minutes, or until lightly browned. Add the stock, salt, and pepper, and boil gently for 15 minutes. Meanwhile, preheat the oven to 400 degrees. Arrange the bread slices in a single layer on a tray, and bake them for 8 to 10 minutes, or until they are nicely browned. Divide the toast among the bowls, and sprinkle ¼ cup of cheese into each bowl. When the stock and onions have cooked for 15 minutes, pour the soup into the bowls, filling each to the top. Sprinkle on the remainder of the cheese, dividing it among the bowls and taking care not to push it down into the liquid. Press the cheese around the rim or lip of the bowls, so it adheres there as it cooks and the crust does not fall into the liquid. Arrange the soup bowls on a baking sheet, and bake for 35 to 45 minutes, or until a glorious brown, rich crust has developed on top. Serve hot right out of the oven.

Red pepper is the theme, but there's no sign of it in the noodles or broth. Does that one little dollop of paste on the side really have the oomph to compensate for that?" "It's harissa, a seasoning blend said to have originated in Northern Africa. The ingredients generally include paprika, caraway seeds, lemon juice and garlic, among other things. But the biggest is a ton of peppers, which are mashed into a paste and blended with those other spices." Oh! That's the same thing Dad made when he visited the dorm. I think I remember him saying it came from somewhere in Africa. "The ramen's broth is based on Chicken Muamba, another African recipe, where chicken and nuts are stewed together with tomatoes and chilies. This broth forms a solid backbone for the entire dish. Its zesty flavor amplifies the super-spicy harissa to explosive proportions!" "That's gotta be sooo spicy! Whoa! Are you sure it's a good idea to dump that much of it in all at once?!" "Hoooo!Thanks to the mellow, full-bodied and ever-so-slight astringency of that mountain of peanuts he infused into the broth... ... adding the harissa just makes the spiciness and richness of the overall dish grow deeper and more complex with each drop! Extra-thick cuts of Char Siu Pork, rubbed with homemade peanut butter before simmering! And the slightly thicker-than-usual wavy noodles! They soak up the broth and envelop the ultra-spiciness of the harissa... all together, it's addicting! Its deliciousness so intense that my body cries out from its heat! African Ramen... how very intriguing! A dish that never before existed anywhere in the world, but he's brought it to vibrant life!

You become the average of the 5 people you spend your time with. Look after good friends and family.

This is going to be a very bad film. It will teach you nothing. You’ll wonder at the end where those few minutes of your life have gone. You’ll feel bitter, resentful and increasingly furious. Now, that’s a tiny example of what pessimism can do for you. It prepares you for the worst, reduces the tension of expectations, protects you from disappointment and might even make you laugh a bit. It should be a recipe for life. We live in an absurdly and painfully optimistic world. Mostly that’s the result of all the business out there trying to sell us things. And understandably, using cheerfulness to do it. And partly, it’s influence of technology, which is always getting better, colouring our view of life as a whole, which often isn’t improving. In the process we’ve lost sight of the wisdom of seeing the glass half empty. For centuries religions peddled dark messages. Buddhism told its followers that life was suffering. Christianity spoke of the fallen state of mankind and of the inevitability of earthly imperfection. It was helpful: it kept our expectations in check. The psychologist, William James, came up with an equation: Happiness equals expectations over reality. So, there are two ways to ensure contentment. Change reality or change expectations. Pessimists know to reduce the expectations. Good pessimists rehearse some key lessons to themselves every day. Life generally goes wrong. Everyone is worried and sad most of the time. It’s normal to have big regrets around careers. The only people we can think of as „normal” are people we don’t yet know very well. It’s hard to be happy for more than 15 minutes. Almost all your hopes are going to be dashed. Mediocrity is the norm. Today, however grim, will probably be one of those days you end up looking back on and wondering why you didn’t appreciate more fully. That’s how much worse it will eventually get. Don’t think of us pessimists as grim; the gap between what should be and what is can be filled with laughter, a generous laughter, but one of certainty that today will go wrong, tomorrow will probably be even worse, until the worst of all happens. But that’s ok.

What does True Wireless Earbuds Mean Where are my earphones? Ahh!! There they are….and they are tangled (with irksome scream inside your head). There is nothing more frustrating than going on a search operation for your headphones and finally finding them entangled. Well thanks to the advance technology these days one of your daily struggles is gone with the arrival of wireless earphones in the market. No wire means no entanglement. ‘Kill the problem before it kills you’, you know the saying. Right! So what actually truly wireless earbuds are? Why should you replace your old headphones and invest in wireless ones? Without any further delay let’s dig deep into it. image WHAT ARE TRUE WIRELESS EARBUDS? A lot of people misunderstand true wireless earbuds and wireless earphones as the same thing. When it’s not. A true wireless earbuds which solely connects through Bluetooth and not through any wire or cord or through any other source. While wireless earphones are the ones which are connected through Bluetooth to audio source but the connection between the two ear plugs is established through a cable between them. Why true wireless earbuds? Usability: Who doesn’t like freedom! With no wire restrictions, it’s easier to workout without sacrificing your music motivation. From those super stretch yoga asanas to marathon running, from weight training to cycling - you actually can do all those without worrying about your phone safety or the dilemma of where to put them. With no wire and smooth distance connection interface, you have the full freedom of your body movement. They also comes with a charging case so you don’t have to worry about it’s battery. Good audio quality and background noise cancellation: With features like active noise cancellation, which declutter the unwanted background voice giving you the ultimate audio quality. These earbuds has just leveled up the experience of music and prevents you from getting distracted. Comfort and design: These small ear buddies are friendly which snuggles into your ear canal and don’t put too much pressure on your delicate ears as they are light weight. They are style statement maker and are comfortable to use even when you are on move, they stick to your ear and don’t fall off easily. Apart from all that you can easily answer your call on go, pause your music or whatever you are listening, switch to next by just touching your earplugs. image Convenience: You don’t necessarily have to have your phone on you like the wired ones. The farthest distance you could go was the length of the cable. But with wireless ones this is not the case, they could transmit sound waves from 8 meter upto 30 meters varying from model to model. Which allows you multi-task and make your household chores interesting. You can enjoy your podcasts or music or follow the recipe while cooking in your kitchen when your phone is lying in your living room. Voice assistance: How fascinating was it to watch all those detective/ secret agent thriller movies while they are on run and getting directions from their computer savvy buddies. Ethan Hunt from Mission Impossible….. Remember! Many wireless earphones comes with voice assistance feature which makes it easy to go around the places you are new to. You don’t have to stop and look to your phone screen for directions which makes it easier to move either on foot or while driving. Few things for you to keep in mind and compare before investing in a true wireless earphones :- Sound Quality Battery Life Wireless Range Comfort and design Warranty Price Gone are those days when true wireless earbuds were expensive possession. They are quite economical now and are available with various features depending upon different brands in your price range.

God created the world in six days and it is difficult for us to perceive the greatness of the primary information, unless we understand a work of inner transformation or the need for a more secure future for the next generation! The immediate answer is cold and false and it has a tinge of emotional therapy. Only the inner acceptance of reality has a dose of pure truth and can generate the echo of the self that may give us a middle way in our own vision of how to avoid the evil that extends and takes over the world! Is the deceptive tranquility of the silence that conquers us, a collective passivity that reigns over the weak, frightened and cowardly people, fueled by mediocrity and the vain hope into a better future. What happens now in this world is an ancient Greek tragedy, in which we like actors that can no longer tell the stage from reality. It is like in a therapy-drama, seen as a solution for those who had traumatic experiences in their life and cannot communicate through words. It is those who choose a non-verbal language and who saw their hands in desperation, as they can no longer articulate words. They communicate like primitive people after the discovery of fire. Others are playing their role in a theater of the absurd, like some amateur actors or as mimes in a stand-up comedy show where self-deprecation is adored. Depending on each one’s perception power, different ways of expression are chosen, perhaps more superficial and well-anchored in the context of the drama we are living to the full. It is a false sense of inner security, a mere relief valve for our emotional expression and a recipe for disaster! Why is it that nothing good and fair happens in this world anymore? Is the evil perpetuating itself in shapes and patterns we are no longer capable to distinguish from the good and the right? Why are we deceiving ourselves? “Ask, and it shall be given you; seek, and ye shall find; knock, and it shall be opened unto you.” But who, how, why, for whom, by whom, what, and in particular when ? Lucian Ciuchita

Because for all my massive appetite, I cannot cook to save my life. When Grant came to my old house for the first time, he became almost apoplectic at the contents of my fridge and cupboards. I ate like a deranged college frat boy midfinals. My fridge was full of packages of bologna and Budding luncheon meats, plastic-wrapped processed cheese slices, and little tubs of pudding. My cabinets held such bounty as cases of chicken-flavored instant ramen noodles, ten kinds of sugary cereals, Kraft Macaroni & Cheese, and cheap canned tuna. My freezer was well stocked with frozen dinners, heavy on the Stouffer's lasagna and bags of chicken tenders. My garbage can was a wasteland of take-out containers and pizza boxes. In my defense, there was also always really good beer and a couple of bottles of decent wine. My eating habits have done a pretty solid turnaround since we moved in together three years ago. Grant always leaved me something set up for breakfast: a parfait of Greek yogurt and homemade granola with fresh berries, oatmeal that just needs a quick reheat and a drizzle of cinnamon honey butter, baked French toast lingering in a warm oven. He almost always brings me leftovers from the restaurant's family meal for me to take for lunch the next day. I still indulge in greasy takeout when I'm on a job site, as much for the camaraderie with the guys as the food itself; doesn't look good to be noshing on slow-roasted pork shoulder and caramelized root vegetables when everyone else is elbow-deep in a two-pound brick of Ricobene's breaded steak sandwich dripping marinara.

Almost any positive good [positive liberty] can be described in terms of freedom from something [negative liberty]. Health is freedom from disease; happiness is a life free from flaws and miseries; equality is freedom from advantage and disadvantage.. Faced with this flexibility, the theorist will need to prioritize some freedoms and discount others. At its extreme we may get the view that only some particular kind of life makes for ‘real freedom’. Real freedom might, for instance, be freedom the bondage of desire, as in Buddhism and Stoicism. Or it might be a kind of self-realization or self-perfection only possible in a community of similarly self-realized individuals, pointing us towards a communitarian, socialist, or even communist ideal. To a laissez-faire capitalist, it is freedom from more than minimal necessary political and legal interference in the pursuit of profit. But the rhetoric of freedom will typically just disguise the merits or demerits of the political order being promoted. The flexibility of the term ‘freedom’ undoubtedly plays a huge role in the rhetoric of political demands, particularly when the language of rights mingles with the language of freedom. ‘We have a right to freedom from…’ is not only a good way, but the best way to start a moral or political demand. Freedom is a dangerous word, just because it is an inspirational one. The modern emphasis on freedom is problematically associated with a particular self-image. This is the 'autonomous' or self-governing and self-driven individual. This individual has the right to make his or her own decisions. Interference or restraint is lack of respect, and everyone has a right to respect. For this individual, the ultimate irrationality would be to alienate his freedom, for instance by joining a monastery that requires unquestioning obedience to a superior, or selling himself into slavery to another. The self-image may be sustained by the thought that each individual has the same share of human reason, and an equal right to deploy this reason in the conduct of his or her own life. Yet the 'autonomous' individual, gloriously independent in his decision-making, can easily seem to be a fantasy. Not only the Grand Unifying Pessimisms, but any moderately sober reflection on human life and human societies, suggest that we are creatures easily swayed, constantly infected by the opinions of others, lacking critical self-understanding, easily gripped by fantastical hopes and ambitions. Our capacity for self-government is spasmodic, and even while we preen ourselves on our critical and independent, free and rational decisions, we are slaves of fashion and opinion and social and cultural forces of which we are ignorant. A little awareness of ethics will make us mistrustful of sound-bite-sized absolutes. Even sacred freedoms meet compromises, and take us into a world of balances. Free speech is sacred. Yet the law does not protect fraudulent speech, libellous speech, speech describing national secrets, speech inciting racial and other hatreds, speech inciting panic in crowded places, and so on. In return, though, we gain freedom from fraud, from misrepresentation of our characters and our doings, from enemy incursions, from civil unrest, from arbitrary risks of panic in crowds. For sure, there will always be difficult cases. There are websites giving people simple recipes on how to make bombs in their kitchens. Do we want a conception of free speech that protects those? What about the freedom of the rest of us to live our lives without a significant risk of being blown up by a crank? It would be nice if there were a utilitarian calculus enabling us to measure the costs and benefits of permission and suppression, but it is hard to find one.

[...] there was no recipe that ensured a good life, and virtue was a joke. So was Karma. Life slapped down the righteous and the spiritual just as easily as the wicked and the free. The trick was to embrace this reality wholeheartedly. In so doing the smart man, the perfect man, the free man could act without fear of consequences.

Semi-Dry Tomatoes and Mozzarella Salad YIELD: 4 SERVINGS IN THE Today’s Gourmet series, I wanted to create dishes that were elegant, modern, original, light, and reasonably quick to prepare. TV demanded that the dishes be visually attractive, too. It was fun to dream up new recipes with that focus in mind. This one is a good example. Partially drying the tomatoes in the oven concentrates their taste, giving them a wonderfully deep flavor and great chewiness. The red of the tomatoes, the white of the cheese, and the green of the basil make this dramatically colorful salad especially enticing. Serve with good crunchy bread. 1½ pounds plum tomatoes (about 6), cut lengthwise into halves (12 pieces) ¾ teaspoon salt 10 ounces fresh mozzarella cheese, cut into ½-inch slices 2 tablespoons drained and rinsed capers ½ teaspoon freshly ground black pepper 1 teaspoon chopped garlic 3 tablespoons extra-virgin olive oil ½ teaspoon grated lemon rind About 1 cup (loose) basil leaves Preheat the oven to 250 degrees. Line a cookie sheet with aluminum foil. Arrange the tomato halves cut side up on the sheet, and sprinkle ½ teaspoon of the salt on top. Bake for 4 hours. Remove the tomatoes from the oven (they will still be soft), and put them in a serving bowl. Let them cool, then add the mozzarella, capers, remaining ¼ teaspoon salt, pepper, garlic, olive oil, and lemon rind, and mix to combine. Drop the basil leaves into 2 cups of boiling water, and cook for about 10 seconds. Drain, and cool under cold running water. Press the basil between your palms to extrude most of the water, then chop finely. Add to the salad, toss well, and serve.

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.

At the crest of one of Araraquara’s many hills there was a sorvete shop run by a Japanese-Brazilian family. The family had been in business there for centuries, as their sign proclaimed, and Bean was both amused and moved by this, in light of what Carlotta had said. For this family, making flavored frozen desserts to eat from a cone or cup was the great cause that gave them continuity through the ages. What could be more trivial than that? And yet Bean came here, again and again, because their recipes were, in fact, delicious, and when he thought about how many other people for these past two or three hundred years must have paused and taken a moment’s pleasure in the sweet and delicate flavors, in the feel of the smooth sorvete in their mouths, he could not disdain that cause. They offered something that was genuinely good, and people’s lives were better because they offered it. It was not a noble cause that would get written up in the histories. But it was not nothing, either. A person could do worse than spend some large percentage of his life in a cause like that.

Cèpes aux Lardons (WILD MUSHROOMS WITH LARDONS) YIELD: 4 SERVINGS I OFTEN MAKE this type of recipe in the summer when wild mushrooms are plentiful. I must emphasize that you should pick only those mushrooms that you can identify with certainty. Join a mycological society in your area if you want to learn about them. A reminder: wild mushrooms should be well cooked—some may cause intestinal problems unless well done—so be sure to cook them for a minimum of 15 minutes. If cèpes are unavailable, large white mushrooms from the supermarket will work well in this recipe. 4 ounces pancetta, lean cured pork, or salt pork, cut into ½-inch pieces (¾ cup) 2 cups water 3 tablespoons good olive oil 1 pound fresh cèpes, cleaned and cut into 1-inch pieces ⅓ cup minced scallions 1 teaspoon chopped fresh thyme Salt and freshly ground black pepper to taste 2 tablespoons chopped fresh chives 1 tablespoon unsalted butter 4 slices French bread, brushed with olive oil and toasted Place the pancetta or cured or salt pork in a skillet with the water. Bring to a boil, boil for 10 minutes, then drain and rinse under cool water. Return these lardons to the skillet with the olive oil, and sauté them for about 1 minute. Add the cèpes to the skillet, and cook them, covered, over high heat for about 15 minutes, stirring occasionally, until they are nicely browned on all sides and have a leathery, chewy texture. Add the scallions, thyme, salt, and pepper, and cook over high heat, uncovered, for 2 to 3 minutes. Add the chives and butter, toss to combine them with the other ingredients, and serve immediately on the toasted bread.

I believe the recipe for happiness to be just enough money to pay the monthly bills you acquire, a little surplus to give you confidence, a little too much work each day, enthusiasm for your work, a substantial share of good health, a couple of real friends and a wife and children to share life's beauty with you.

Foreword As a true blue Southern girl I have often wondered…if preppies could have their own handbook…why not us? And now at last, my two good friends Deborah Ford and Edie Hand have written the definitive handbook for Southern gals raised in the South. One must simply not leave home without it! It deserves a place on your shelf between Gone With the Wind and the Memphis Junior League cookbook, and I predict in years to come it will be passed down to daughters along with the family silver and great-grandmother’s lace doilies. It is funny, wise, charming, and smart, just like the two gals who wrote it. As modern Southern women we have learned to network with one another and share all the good advice and recipes and rules of accepted behavior that have been handed down to us (it’s a rough world out there). And so in keeping with that wonderful tradition I would like to share some advice my own wise Southern mother gave to me. When I was in high school contemplating whether to take Home Economics or not, my mother exclaimed: “Oh no, darling…you must never learn to cook and clean or they will expect you to do it!” It is advice that has served me well throughout the years. Good luck in all you do! -Fannie Flagg

Students are subordinate to materials, much like novice cooks are subordinate to recipes. If you select the wrong material, the wrong textbook, the wrong group of words, it doesn’t matter how much (or how well) you study. It doesn’t matter how good your teacher is. One must find the highest-frequency material. Material beats method.

Creating the good life is like following a recipe; specific ingredients are required to guarantee the promised results and each has to be carefully selected and added in the right quantity and sequence. If you get it right, the outcome is guaranteed. If you change or alter the ingredients, the outcome changes.

The first time Avis knelt on a chair and stirred eggs into flour to make a vanilla cake, she had an inkling of how higher orders of meaning encircle the chaos of life. Where philosophy, she already intuited, created only thought- no beds made, no children fed- in other rooms there were good things like measuring spoons, thermometers, and recipes, with their lovely, interwoven systems and codes. Avis labored over her pastries: her ingredient base grew, combining worlds: preserved lemons from Morocco in a Provencal tart; Syrian olive oil in Neapolitan cantuccini; salt combed from English marshes and filaments of Kashmiri saffron secreted within a Swedish cream. By the time Avis was in college, her baking had evolved to a level of exquisite accomplishment: each pastry as unique as a snowflake, just as fleeting on the tongue: pellucid jams colored cobalt and lavender, biscuits light as eiderdown.

may say “extra-virgin olive oil.” The FDA, admittedly, does not have time to police truth in labeling. This is why many food shows instruct you not to cook with it—never tell a Greek that! Adulterated oils smoke at low temperatures and become toxic, but real extra-virgin oils have a smoke point of almost 400°F. Greek varietal kalamata and Koroneiki cold pressed extra virgin olive oils can be found at

Some people’s routines are so consistent, their shits are the same. Dammit, if you’ve been pooping the same smooth shits for a month, you’re doing it wrong. Try olives. Papaya. Strawberry cheesecake. Truffles. Banana bread. The Chinese takeout you never trusted. Fish tacos downtown. A day-long empty stomach after missing the exit. Grandma’s recipe you flopped in the kitchen with your one-night-stand on a what-day- is-it kind of morning. Falafels. Mangoes from a Mexican. Get out there. Run around! And fall too! Nothing like a good cut on your leg to remind you that you have a leg.

The recipe for a good life is simple: Get clear on what you want and eliminate everything else from your life.

New England Clam Chowder YIELD: 4 TO 6 SERVINGS (ABOUT 8 CUPS) I DON’T REMEMBER ever eating clams when I was in France. Oysters and mussels, yes, but not clams. Fried clams and New England clam chowder were popular menu items at Howard Johnson’s, and I soon learned to love them. Although HoJo’s clam chowder recipe was made in 3,000-gallon amounts and canned, it was quite good. I reproduce that taste at home when a bit of Howard Johnson’s nostalgia creeps in. 5 quahog clams or 10 to 12 large cherrystone clams 4 cups water 4 ounces pancetta or lean, cured pork, cut into 1-inch pieces (about ¾ cup) 1 tablespoon good olive oil 1 large onion (about 8 ounces), peeled and cut into 1-inch pieces (1½ cups) 2 teaspoons chopped garlic 1 tablespoon all-purpose flour 2 sprigs fresh thyme 1 pound Yukon Gold potatoes, peeled and cut into ½-inch dice (2¼ cups) 1 cup light cream 1 cup milk ¼ teaspoon freshly ground black pepper Wash the clams well under cold water, and put them in a saucepan with 2 cups of the water. Bring to a boil (this will take about 5 minutes), and boil gently for 10 minutes. Drain off and reserve the cooking liquid, remove the clams from their shells, and cut the clams into ½-inch pieces (1½ cups). Put the clam pieces in a bowl, then carefully pour the cooking liquid into another bowl, leaving behind any sediment or dirt. (You should have about 3½ cups of stock.) Set aside the stock and the clams. Put the pancetta or pork pieces in a large saucepan, and cover with the remaining 2 cups water. Bring to a boil, and boil for 30 seconds. Drain the pancetta, and wash it in a sieve under cold water. Rinse the saucepan, and return the pancetta to the pan with the oil. Place over medium heat, and cook gently, stirring occasionally, for 7 to 8 minutes. Add the onion and garlic, and continue cooking, stirring, for 1 minute. Add the flour, mix it in well, and cook for 10 seconds. Add the reserved stock and the thyme, and bring to a boil. Then add the potatoes and clams, bring to a boil, cover, reduce the heat to very low, and cook gently for 2 hours. At serving time, add the cream, milk, and pepper, bring to a boil, and serve. (Note: No salt should be needed because of the clam juice and pancetta, but taste and season to your liking.)

Braised Striped Bass Pavillon YIELD: 4 SERVINGS I HAD NEVER SEEN or tasted striped bass before I worked at Le Pavilion. It is similar, however, to the loup de mer of the Mediterranean, one of the most prized fish of that region and a standard menu item in restaurants along the Côte d’Azur. With flesh that is slightly softer and moister than its European cousin, striped bass was a specialty of Le Pavilion. The braised wild striped bass would be presented to the patrons whole and carved at tableside. The following is a simple, elegant, and mouth-watering adaptation of the recipe from Le Pavilion. The fish, gutted with head on, is braised with white wine, shallots, and mushrooms in the oven, then coated with the cooking juices enriched with butter. This dish is excellent served with tiny steamed potatoes or sautéed cucumbers. 1 striped bass, gutted, with head on (about 3 pounds) 2 cups thinly sliced mushrooms ¼ cup chopped shallots ½ teaspoon salt, plus more to taste ½ teaspoon freshly ground black pepper, plus more to taste 1 tablespoon good olive oil 1 teaspoon fresh thyme leaves 2 bay leaves 1 cup dry, fruity white wine (Chardonnay or Sauvignon Blanc) 8 tablespoons (1 stick) unsalted butter, at room temperature 1 tablespoon fresh lemon juice 1 tablespoon minced fresh chives Preheat the oven to 400 degrees. Place the fish in a gratin dish or stainless steel baking dish that is narrow enough to prevent the garnishes and the wine from spreading out too much. Sprinkle with the mushrooms, shallots, ½ teaspoon salt, ½ teaspoon pepper, olive oil, thyme, bay leaves, and wine. Cover tightly with a piece of aluminum foil so the fish will cook in its own steam. Bake for 35 to 45 minutes, or until the fish is cooked through. Check by inserting the point of a small knife into the flesh. It should be tender, and the flesh should separate from the central bone when pierced with the knife. Reduce the heat to 150 degrees. Using a large hamburger spatula, transfer the whole fish to an ovenproof serving platter, and set aside in the warm oven while you complete the recipe. Pour the fish’s cooking juices and vegetable solids into a small saucepan, and discard the bay leaves. You should have ¾ to 1 cup of liquid; cook down the liquid or add water to adjust the yield to this amount. Bring to a boil on top of the stove, and add the butter spoonful by spoonful, incorporating each piece into the mixture with a whisk before you add another. Remove the saucepan from the heat, and add the lemon juice, chives, and additional salt and pepper to taste. At serving time, pull or scrape off the skin on top of the fish with a small paring knife. Coat the fish with the sauce, and sprinkle the chives on top. Bring to the table, and carve for the guests.

Any decision which gives pain or causes harm to self or others or all is a wrong decision. Decision which is good for you or others or all or beneficial to you and at the same time, does not harm others is definitely righteous decisions.

Agility is about overriding defaults. For me, a good way to accomplish that is to remember what happened the last time I went on autopilot. Ask yourself: What was the outcome? Is that something I want to repeat? If the results weren’t good in the past, don’t use the same recipe! Try something different. If you tend to get frustrated and other people get defensive, see if you can be kinder. If you’re a yeller, see if you can deliver the same message with a calm demeanor and a more compassionate “inside” voice.

This book aims to systematically overcome all of the above failure points, step-by-step. THE MARGIN OF SAFETY—IF WARREN BUFFETT DESIGNED MENUS Most cookbooks ignore how unreliable recipes can be.

DiSSS The recipe for learning any skill is encapsulated in this acronym.

I have always detested the ghastly pasttimes upon which girls are encouraged to squander their lives. Spending hours squinting over an embroidery ring does not strike me as a worthwhile use of anyone's time. For the lower classes, sewing or knitting may be a necessity, but we are not paupers and there is no need for me to go about in homemade togs. Of course, there is the piano, but since Veronica's death it has been no more than an ornament. ... So I spent my evenings in the brocade armchair reading novels about Modern Independent Women who throw it all up at the first whiff of matrimony. I long ago resolved never to become a Modern Independent Woman. I do not myself understand this current mania for freedom. It seems to me that we would all be a good deal better off if we accepted our lot in life, rather than struggling to throw off some imagined shackles. I realise that not everyone is as fortunate as me, but this constant striving for things above one's station is no more than a recipe for discontent. I want nothing more than to look after my father and be able to treat myself now and then to a new coat or a pair of stockings. That is not to say that when I am out and about, I do not sometimes feel a stab of envy towards those to whom success comes easily, but we cannot all be tip-toppers. It is better all round to accept one's allotted portion in life. All the needlepoint and pianoforte in the world cannot alter the fact that, for most of us, quiet despair is the best we can hope for.

Suddenly, he was ravenous. Ramona ladled the soup into two bowls and passed one to him. He drank it. Spiced just right. He took a second swallow. Even better. “Good,” he said. She rolled her eyes. “Of course it’s good. Everything here is good. They’re serving our family recipes.” “In that case, I should have said passable.” “Clearly, you don’t value your life.

Women are twice as likely to suffer depression as men are, because on the average they think about problems in ways that amplify depression. Men tend to act rather than reflect, but women tend to contemplate their depression, mulling it over and over, trying to analyze it and determine its source. Psychologists call this process of obsessive analysis rumination, a word whose first meaning is “chewing the cud.” Ruminant animals, such as cattle, sheep, and goats, chew a cud composed of regurgitated, partially digested food—not a very appealing image of what people who ruminate do with their thoughts, but an exceedingly apt one. Rumination combined with pessimistic explanatory style is the recipe for severe depression. This ends the bad news. The good news is that both pessimistic explanatory style and rumination can be changed, and changed permanently. Cognitive therapy can create optimistic explanatory style and curtail rumination. It prevents new depressions by teaching the skills needed to bounce back from defeat. You will see how it works on others, and then you will learn how to use its techniques on yourself.

Coorie camping gives life to experimentation. Recipes cobbled together with what's left in our packs are part of the fun. Have you ever eaten a griddled cheese toastie in the woods for breakfast? The excitement is in the preparation; someone firing up the kettle for a round of coffees, someone else getting the table (an upturned log) ready while the chef eases the sandwiches over, molten goo seeping from the sides and filling the air with the smell of roasted cheese. The radio might be on low, but more likely everyone is waking up slowly, listening to the sounds of the woods and working together to create a greater good. It's not what you'd eat at home. Any sense of a schedule is left behind and the experience is richer for it. Told you a griddle pan was the key to happiness.

Become an editor,' they said. 'You love books.' they said. I do love books; I just hate the people who write them.