Recipes Best Quotes

A WOMAN SHOULD HAVE .... enough money within her control to move out and rent a place of her own even if she never wants to or needs to... A WOMAN SHOULD HAVE .... something perfect to wear if the employer or date of her dreams wants to see her in an hour... A WOMAN SHOULD HAVE ... a youth she's content to leave behind.... A WOMAN SHOULD HAVE .... a past juicy enough that she's looking forward to retelling it in her old age.... A WOMAN SHOULD HAVE ..... a set of screwdrivers, a cordless drill, and a black lace bra... A WOMAN SHOULD HAVE .... one friend who always makes her laugh... and one who lets her cry... A WOMAN SHOULD HAVE .... a good piece of furniture not previously owned by anyone else in her family... A WOMAN SHOULD HAVE .... eight matching plates, wine glasses with stems, and a recipe for a meal that will make her guests feel honored... A WOMAN SHOULD HAVE .... a feeling of control over her destiny... EVERY WOMAN SHOULD KNOW... how to fall in love without losing herself.. EVERY WOMAN SHOULD KNOW... HOW TO QUIT A JOB, BREAK UP WITH A LOVER, AND CONFRONT A FRIEND WITHOUT RUINING THE FRIENDSHIP... EVERY WOMAN SHOULD KNOW... when to try harder... and WHEN TO WALK AWAY... EVERY WOMAN SHOULD KNOW... that she can't change the length of her calves, the width of her hips, or the nature of her parents.. EVERY WOMAN SHOULD KNOW... that her childhood may not have been perfect...but it's over... EVERY WOMAN SHOULD KNOW... what she would and wouldn't do for love or more... EVERY WOMAN SHOULD KNOW... how to live alone... even if she doesn't like it... EVERY WOMAN SHOULD KNOW... whom she can trust, whom she can't, and why she shouldn't take it personally... EVERY WOMAN SHOULD KNOW... where to go... be it to her best friend's kitchen table... or a charming inn in the woods... when her soul needs soothing... EVERY WOMAN SHOULD KNOW... what she can and can't accomplish in a day... a month...and a year...

A large income is the best recipe for happiness I ever heard of.

I am my best work - a series of road maps, reports, recipes, doodles, and prayers from the front lines.

I googled “what to do when your future werewolf mate / boyfriend /best friend courts you and brings you a dead rabbit.” First, there was a lot of porn. Then I found a recipe for Maltese rabbit stew. It was delicious. The stew, not the porn. The porn was weird.    

Money is the best recipe for happiness.

When she set Shane’s glass of Coke down in front of him, she did it with probably a little too much emphasis; he glanced up at her with a question-mark expression.[...] ‘‘What?’’ Shane asked her, and took a drink. ‘‘Did I forget to say thanks? Because, thanks. Best Coke ever. Did you make it yourself? Special recipe?

What I like about cooking is that, so long as you follow the recipe exactly, everything always turns out perfect. It’s too bad there’s no recipe for happiness. Happiness is more like pastry—which is to say that you can take pains to keep cool and not overwork the dough, but if you don’t have that certain light touch, your best efforts still fall flat. The work-around is to buy what you need. I’m talking about pastry, not happiness, although money does make things easier all around.

Cooking is not a science but an art, mistakes are okay, messes are fine—the pleasure is in the creating and the sharing of the result.

I'm happily married to Peter senior; we're best friends as well as lovers, which is probably the best recipe for a successful relationship. We live in a lovely part of England.

Then you may have sheer clotted nonsense; I once chased Julius Caesar all over London to get his recipe for curried eggs.

There’s also some really solid kneading to be done here, which is the best cure for a troubled heart: hands in the dough, window wide, something jaunty on the radio.

Guard and preserve your mystery like a chef who cannot reveal the secret to his best recipes. Remember, if you lose your mystery, you lose all your pizazz and enchantment.

Kate: I wish there was a cookbook for life, you know? Recipes telling us exactly what to do. I know, I know, you're gonna say "How else will you learn, Kate." Therapist: mm. No, actually I wasn't going to say that. You want to guess again? Kate: No, no, go ahead. Therapist: Well what I was going to say was, you know better than anyone, it's the recipes that you create yourself that are the best.

When you have the best and tastiest ingredients, you can cook very simply and the food will be extraordinary because it tastes like what it is.

If you haven’t failed in the classroom lately, you aren’t pushing the envelope far enough. “Safe” lessons are a recipe for mediocrity at best.

Best Recipes from Eastern Europe” is not only a guide about how to cook, but also about how to decorate dishes in beautiful and unique ways. Let’s make our breakfasts or dinners look classy, lovely, unusual or funny; it will add bright feelings of joy and amazement to our being. Big happiness consists of small pleasant things—like these!

Trying to do it all and expecting it all can be done exactly right is a recipe for disappointment. Perfection is the enemy. Gloria Steinem said it best: 'You can't do it all. No one can have two full-time jobs, have perfect children and cook three meals and be multi-orgasmic 'til dawn... Superwoman is the adversary of the women's movement.'

We are not creators; only combiners of the created. Invention isn't about new ingredients, but new recipes. And innovations taste the best.

People will eat more salad if there's a chance the next bite will contain a toasted nut.

That's why I named my bakery Flour. It's a reminder that in baking, as in life, simple things are best.

Raw ingredients trump recipes every time; farmers and ranchers who coax the best from the earth can make any of us appear to be a great cook.

Big food companies flatter us by telling us how busy we are and they simultaneously convince us that we are helpless. I am moderately busy, but not all that helpless. Neither are you.

I like racing but food and pictures are more thrilling. I can't give them up. In racing you can be certain, to the last thousandth of a second, that someone is the best, but with a film or a recipe, there is no way of knowing how all the ingredients will work out in the end. The best can turn out to be awful and the worst can be fantastic. Cooking is like performing and performing like cooking.

Ah, and that's why it is magic. Not all recipes in life are easily understood or followed or deconstructed. Sometimes you have to take what is given to you and use your talents to brew the best tea possible.

I love salmon. Of all my fishy friends, I love salmon the best. Or trout. Or tuna. Or smelts. Oh heck. I love them ALL! But I have such fond memories of salmon. See, my dad was a fisherman. I mean a fanatic fisherman. Fishing was probably what he liked to do most (along with gardening and riding horses and camping in the Sierra and bowling and… ) But honestly, folks, fishing was probably the winner for leisure-time activities.

Whether it is the wife, husband, girlfriend, boyfriend, family or friends, so often those closest to us are the ones who get the worst of us. It is as if we feel that they are the only ones we can be grumpy with, and we save our best for our guests or for work. But this is a recipe for struggle. The smart man and woman save the best for those they love. If we show our loved ones the most gratitude every day, then life will smile on us in return. Gratitude, gratitude, gratitude: three words to help you thrive. Trust me.

The simple recipe for success that Mendel had instilled in his children from the cradle on consisted in never complaining, never asking for anything, striving to be the best in everything you do, and never trusting anyone. Alma had to carry this heavy weight on her back for several decades, until love helped her shed some of it. Her stoic attitude contributed to the air of mystery surrounding her, long before she had any secrets to keep.

In case the term is unfamiliar, the best description ever for 'cozies' is 'murder mysteries where no one cares who got killed because they're all distracted by cooking new recipes or following intricate handicraft instructions.'"--The Little Bookstore of Big Stone Gap

You deserve to do what’s best for you.

Nana’s oven-baked fried chicken cut off the bone (with plenty of ketchup) was a huge hit. So were Thanksgiving turkey bathed in gravy and Nana’s Passover brisket

The hard truth is, bad meetings almost always lead to bad decisions, which is the best recipe for mediocrity.

That's the best kind of journey, not knowing where you're going and figuring it out as you go.

In book 8 of Plato’s Republic, Socrates argues that people are not naturally led to self-governance but rather seek a strong leader to follow. Democracy, by permitting freedom of speech, opens the door for a demagogue to exploit the people’s need for a strongman; the strongman will use this freedom to prey on the people’s resentments and fears. Once the strongman seizes power, he will end democracy, replacing it with tyranny. In short, book 8 of The Republic argues that democracy is a self-undermining system whose very ideals lead to its own demise. Fascists have always been well acquainted with this recipe for using democracy’s liberties against itself; Nazi propaganda minister Joseph Goebbels once declared, “This will always remain one of the best jokes of democracy, that it gave its deadly enemies the means by which it was destroyed.” Today is no different from the past. Again, we find the enemies of liberal democracy employing this strategy, pushing the freedom of speech to its limits and ultimately using it to subvert others’ speech.

When we don’t think we’re worth much, we find ways to make our world small. We don’t allow ourselves to hope because we’ve already excepted failure. And this pattern of thinking often determines the outcome of our most important choices. But Sam, I have to tell you that doubt and confidence are both acts of faith. They’re both predictions of our capabilities. We either tell ourselves that we can or that we can’t. And these beliefs are a self-fulfilling prophecy, because we validate our doubts by giving up just as much as we are embolden ourselves by refusing to give in. The only way you can break this cycle is to be brave. You have to ignore your doubts and risk failure. You have to try to achieve something that seems unachievable. This is the best recipe for confidence. And confidence is how we get how we start giving ourselves permission to take up more space in the world, to want more for ourselves, and to feel as though we deserve it.

What is the recipe for successful achievement? To my mind there are just four essential ingredients: Choose a career you love, give it the best there is in you, seize your opportunities, and be a member of the team.

Tenways showed his rotten teeth. ‘Fucking make me.’ ‘I’ll give it a try.’ A man came strolling out of the dark, just his sharp jaw showing in the shadows of his hood, boots crunching heedless through the corner of the fire and sending a flurry of sparks up around his legs. Very tall, very lean and he looked like he was carved out of wood. He was chewing meat from a chicken bone in one greasy hand and in the other, held loose under the crosspiece, he had the biggest sword Beck had ever seen, shoulder-high maybe from point to pommel, its sheath scuffed as a beggar’s boot but the wire on its hilt glinting with the colours of the fire-pit. He sucked the last shred of meat off his bone with a noisy slurp, and he poked at all the drawn steel with the pommel of his sword, long grip clattering against all those blades. ‘Tell me you lot weren’t working up to a fight without me. You know how much I love killing folk. I shouldn’t, but a man has to stick to what he’s good at. So how’s this for a recipe…’ He worked the bone around between finger and thumb, then flicked it at Tenways so it bounced off his chain mail coat. ‘You go back to fucking sheep and I’ll fill the graves.’ Tenways licked his bloody top lip. ‘My fight ain’t with you, Whirrun.’ And it all came together. Beck had heard songs enough about Whirrun of Bligh, and even hummed a few himself as he fought his way through the logpile. Cracknut Whirrun. How he’d been given the Father of Swords. How he’d killed his five brothers. How he’d hunted the Shimbul Wolf in the endless winter of the utmost North, held a pass against the countless Shanka with only two boys and a woman for company, bested the sorcerer Daroum-ap-Yaught in a battle of wits and bound him to a rock for the eagles. How he’d done all the tasks worthy of a hero in the valleys, and so come south to seek his destiny on the battlefield. Songs to make the blood run hot, and cold too. Might be his was the hardest name in the whole North these days, and standing right there in front of Beck, close enough to lay a hand on. Though that probably weren’t a good idea. ‘Your fight ain’t with me?’ Whirrun glanced about like he was looking for who it might be with. ‘You sure? Fights are twisty little bastards, you draw steel it’s always hard to say where they’ll lead you. You drew on Calder, but when you drew on Calder you drew on Curnden Craw, and when you drew on Craw you drew on me, and Jolly Yon Cumber, and Wonderful there, and Flood – though he’s gone for a wee, I think, and also this lad here whose name I’ve forgotten.’ Sticking his thumb over his shoulder at Beck. ‘You should’ve seen it coming. No excuse for it, a proper War Chief fumbling about in the dark like you’ve nothing in your head but shit. So my fight ain’t with you either, Brodd Tenways, but I’ll still kill you if it’s called for, and add your name to my songs, and I’ll still laugh afterwards. So?’ ‘So what?’ ‘So shall I draw?

With backyard eggs, you can serve homemade eggnog at a holiday party with almost complete confidence that you won't make anyone sick--from Salmonella, anyway. Because drink enough homemade eggnog, and the race is on between heart failure and liver disease, unless a stroke fells you first. But life is short. Especially if you drink eggnog.

Growing up, we were surrounded by stories of women being married off without their consent, and it was always about how they compromised, reconciled, and found love in the end. It was romanticized so much. What an abhorrent thing to tell someone — that your love isn’t where your interest lie, or that your parents know what’s best for you better than you do.

Since my earliest memory, I imagined I would be a chef one day. When other kids were watching Saturday morning cartoons or music videos on YouTube, I was watching Iron Chef,The Great British Baking Show, and old Anthony Bourdain shows and taking notes. Like, actual notes in the Notes app on my phone. I have long lists of ideas for recipes that I can modify or make my own. This self-appointed class is the only one I've ever studied well for. I started playing around with the staples of the house: rice, beans, plantains, and chicken. But 'Buela let me expand to the different things I saw on TV. Soufflés, shepherd's pie, gizzards. When other kids were saving up their lunch money to buy the latest Jordans, I was saving up mine so I could buy the best ingredients. Fish we'd never heard of that I had to get from a special market down by Penn's Landing. Sausages that I watched Italian abuelitas in South Philly make by hand. I even saved up a whole month's worth of allowance when I was in seventh grade so I could make 'Buela a special birthday dinner of filet mignon.

Some books are like chewing gum. They have just enough flavour to sate you for an hour or so. Others are like gourmet meals. Meticulously crafted with complex flavours that - while exciting during consumption - leave only a vague memory behind. The best books are like old recipes, passed down through generations. They stick with you long after the last bite. You want to return to them again and again, because they become a part of who you are. I want to write those.

What most people don't get about professional-level cooking is that it is not all about the best recipe, the most innovative presentation, the most creative marriage of ingredients, flavours and textures; that, presumably, was all arranged long before you sat down to dinner. Line cooking - the real business of preparing the food you eat - is more about consistency, about mindless, unvarying repetition, the same series of tasks performed over and over and over again in exactly the same way.

You've felt it too, haven't you? Even for a fleeting moment? When you're engrossed a good book, or losing yourself in trying a new recipe, or tackling something at work, and then you look up at the clock, only to realize just how many hours have passed. Whatever you want to call it: flying, sailing, surfing. It's the way time moves differently when you're caught up in the simple joy of being yourself. It's what can happen when you make the decision the let go of criticism and worry and fear. And that's where The Best really lives.

No one became a great cook just by reading the recipes.

Don’t keep your sweetest smiles and your best manners for outsiders; let your husband come first. —Blanche Ebbutt, Don’ts for Wives (1913)

cooking and eating are two of the best reasons to be alive.

Best Villainous Monologues, 2nd ed. Spells for Suffering, Year 1 The Novice’s Guide to Kidnapping & Murder Embracing Ugliness Inside & Out How to Cook Children (with New Recipes!)

Good manners should be placed right after love in the best recipe for an enduring happy marriage. A couple can avoid divorce by continuing lifelong the etiquette of their engagement.

A chef’s magic is his ingredients, how he can substitute one for another, then break with convention by changing it all around again without once referring to the recipe. And then just at the death complete the beauty by adding another element never previously thought of. Well words are the writer’s sorcery, our dark arts and our sleight of hand. They’re our enchantment and our temptation. Sometimes both the chef and the writer overindulges himself and it gets out of hand, but that’s how we like it, it’s how we’ve ghosted some of our best creations.

The best time to harvest herbs was after the early-morning dew dried, and Nellie had a long list of things to do, starting with her herb garden. While the sun rose higher and Richard kept sleeping, Nellie used her kitchen shears to trim leaves and stalks from her herb plants to later dry for her seasoning mix. Rosemary. Sage. Parsley. Dill. Lemon balm. Mint. Marjoram.

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

I still have my little red hardcover notebook—spine now held in place by packing tape, pages dotted with cooking stains—filled with her loving instructions for mandelbrot, nut cake, and strudel.

The sublime signals the limits of rationality—the ‘sleep’ of reason—and was best communicated by obscurity. So in the same spirit as the recipes ‘to make a romance’, ‘seven types of obscurity’ could be proposed for a Gothic novel:

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.

Food prepared with a light heart and in a happy frame of mind is often the best food. Preparing the special foods that are favorites of those you love... making just a little effort to garnish the salad with a sprig of parsley, a bit of grated cheese, or a wild strawberry from the nearby meadow. This says "you cared enough to do the little extra things." This makes cooking pleasant and satisfying. Make the food look as pretty as it is good to eat. -Betty Crocker's Picture Cook Book, revised and enlarged (1956)

bread pudding recipe when we left, and I’m going to throw it in because it’s the best bread pudding I’ve ever eaten. It tastes like caramelized mush. Cream 2 cups sugar with 2 sticks butter. Then add 2 ½ cups milk, one 13-ounce can evaporated milk, 2 tablespoons nutmeg, 2 tablespoons vanilla, a loaf of wet bread in chunks and pieces (any bread will do, the worse the better) and 1 cup raisins. Stir to mix. Pour into a deep greased casserole and bake at 350° for 2 hours, stirring after the first hour. Serve warm with hard sauce.

Buy the best you can afford • Extra-virgin Olive Oil, pressed in the last calendar year • Whole chunks of Parmigiano-Reggiano from Italy • Chocolate and Cocoa Powder Buy whole and prepare yourself • Pick and chop fresh herbs (and always use Italian or flat-leaf parsley). • Juice lemons and limes • Peel, chop, and pound garlic • Grind spices • Soak, rinse, filet, and chop salt-packed anchovies • Make chicken stock when you can (see for a recipe). Or buy fresh or frozen stock from your butcher, rather than the boxed or canned stuff

The Limoges set has brought us more joy in its absence than it ever did in our cupboards. Of course, we no longer own a set of china to pass down to our kids, but that's okay. Francois and I plan on giving our children something more valuable, the simple truth that the best way to go through life is to be a major donor of kindness. We'll tell them that it's possible to own a whole bunch of beautiful, valuable things and still be miserable. But sometimes just having a recipe for chocolate Bunt cake can make a person far, far happier.

You don’t know what the story is about when you’re in the middle of it. All you can do is keep walking. At the beginning, you have buoyancy and a little arrogance. The journey looks beautiful and bright, and you are filled with resolve and silver strength, sure that you will face it with optimism and chutzpah. And the end is beautiful. You are wiser, better, deeper. The end is revelation, resolution, a soft place to land. But, oh, the middle. The middle is fog, exhaustion, loneliness, the daily battle against despair and the nagging fear that tomorrow will be just like today, only you’ll be wearier and less able to defend yourself against it. All you can ask for, in the middle, are sweet moments of reprieve in the company of people you love. For a few hours, you’ll feel protected by the goodness of friendship and life around the table, and that’s the best thing I can imagine.

I would follow my mother around the kitchen watching and trying to find any way to help. One of the first dishes my mother taught me to make was hollandaise sauce. Though she always served it with broccoli, I soon realized it was equally delicious with asparagus, artichokes, or any other vegetable.

The best recipe for true love is plenty of time spent in close proximity; plus a little jeopardy to face together.’ ‘Proximity and Jeopardy.’ Joe laughed. ‘That’s the Trevarrick secret, is it?’ ‘And a generous helping of time. The jeopardy is optional, but it makes for a better story. It’s like the grain of sand in the oyster that creates the pearl.

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

The dishes I loved best when I was small were the ones that took the longest to make. My puppy sense told me that time equaled loved, and love equaled deliciousness. On the time continuum, instant noodles tasted careless, like nothing at all; the kuy teav noodle maker's hand-cut mee were far superior. But the slowest and best noodles of all came from my mother's kitchen.

I'm learning to practice gratitude for a healthy body, even if it's rounder than I'd like it to be. I’m learning to take up all the space I need, literally and figuratively, even though we live in a world that wants women to be tiny and quiet. To feed one’s body, to admit one’s hunger, to look one's appetite straight in the eye without fear or shame—this is controversial work in our culture. Part of being a Christian means practicing grace in all sorts of big and small and daily ways, and my body gives me the opportunity to demonstrate grace, to make peace with imperfection every time I see myself in the mirror. On my best days, I practice grace and patience with myself, knowing that I can't extend grace and patience if I haven't tasted it.

Sahl was never a great comic. His nervous, jabbing, keep-them-off-balance delivery was the strategy of a man who was not comfortable in front of an audience. His creative method -- a rapid scanning of the day's output of newspapers, magazines, and radio broadcasts -- was a recipe for superficiality or, at best, the kind of quick, shallow laugh triggered by a topical allusion. Sahl was always devoid of the two basic ingredients of great humor: imagination and soul. He could make fun of the latest Hollywood movies. He could stab at the pieties of his own class. He could take an abrupt insight into politics or wold events and phrase it neatly into a gag. What he could never do was suggest a world of living, breathing people behaving in ridiculous yet recognizably human patterns.

It seemed to me, from a psychological angle, that the comics' worst offense was their blood-curdling masculinity. 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 powers to help the weak. The most important ingredient in the human happiness recipe still is missing - love.

NUTRIENT DENSITY SCORES OF THE TOP 30 SUPER FOODS To make it easy for you to achieve Super Immunity, I’ve listed my Top 30 Super Foods below. These foods are associated with protection against cancer and promotion of a long, healthy life. Include as many of these foods in your diet as you possibly can. You are what you eat. To be your best, you must eat the best! Collard greens, mustard greens, turnip greens 100 Kale 100 Watercress 100 Brussels sprouts 90 Bok choy 85 Spinach 82 Arugula 77 Cabbage 59 Broccoli 52 Cauliflower 51 Romaine lettuce 45 Green and red peppers 41 Onions 37 Leeks 36 Strawberries 35 Mushrooms 35 Tomatoes and tomato products 33 Pomegranates / pomegranate juice 30 Carrots / carrot juice 30/37 Blackberries 29 Raspberries 27 Blueberries 27 Oranges 27 Seeds: flax, sunflower, sesame, hemp, chia 25 (avg) Red grapes 24 Cherries 21 Plums 11 Beans (all varieties) 11 Walnuts 10 Pistachio nuts 9 If you are a female eating

Aida swung by with cookbooks, dietary stipulations, menus. To nouvelle and classique French fare we added Neolithic recipes free of dairy, medieval Italian recipes heavy on squash and almonds, early agrarian recipes so crammed with husky, fibrous grains that they would, in Aida's words, Make you shit till you see god. Modern additions included a vegan diet beloved of the world's best cricket player, astronaut supplements for bone density, foods charcoal-infused and nitrate-free.

On the basis of an offhand comment Aida made about curry, I spent weeks reconstructing a recipe by the world's best Indian chef, twenty-two spices compressed into a thumb-sized cookie that liquefied against the roof of the mouth. I candied summer's last fruits and presented them, tournéed to jewel-like facets, on a length of velvet. I was all night tinkering with a pad thai, wanting Aida to experience, as I had in an alley of old Bangkok, this precise magic of sugar and lime, that species of anchovy.

Jaclyn’s Snickerdoodle Recipe Ingredients: 1-1/2 cups sugar 1/2 cup BUTTER, softened 1 teaspoon pure vanilla 2 eggs 2-3/4 cups flour 1 teaspoon cream of tartar 1/2 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons sugar 2 teaspoons ground cinnamon AND a secret ingredient! 1/4 teaspoon nutmeg (cookies are good without the nutmeg, but sooo good with it) Instructions: Heat oven to 350 degrees Fahrenheit. Combine first four ingredients and mix well In separate bowl combine flour, cream of tartar, and baking soda. Then mix into creamed mixture. Blend well to avoid flour clumps! Shape dough into 1-inch balls. Combine the 2 tablespoons sugar with the cinnamon and nutmeg. Roll each dough ball in the sugar mixture and place on a cookie sheet, leaving about 2 inches between cookies. Bake approximately 10 minutes. Remove from cookie sheet immediately and allow to cool. ENJOY warm or allow to cool. Serve with cold milk or hot beverage of your choice. These keep best in the refrigerator if they last more than a few minutes!!

Food prepared with a light heart and in a happy frame of mind is often the best food. Preparing the special foods that are favourites of those you love . . . making just a little effort to garnish the salad with a sprig of parsley, a bit of grated cheese, or a wild strawberry from the nearby meadow. This says “you cared enough to do the little extra things.” This makes cooking pleasant and satisfying. Make the food look as pretty as it is good to eat. —Betty Crocker’s Picture Cook Book, revised and enlarged (1956)

MAKES: 2 quarts COOKING METHOD: stove COOKING TIME: 20 minutes This is an all-purpose barbecue sauce, with a distinct garlic and tomato flavor. We have used this recipe to rave reviews at the James Beard Foundation and the American Institute of Wine and Food’s “Best Ribs in America” competition. Use it as a finishing glaze or serve it on the side as a dip for any type of barbecue. 2 TABLESPOONS OLIVE OIL ¼ CUP CHOPPED ONION 1 TEASPOON FRESH MINCED GARLIC 4 CUPS KETCHUP 1⅓ CUPS DARK BROWN SUGAR 1 CUP VINEGAR 1 CUP APPLE JUICE ¼ CUP HONEY 1½ TABLESPOONS WORCESTERSHIRE SAUCE 1½ TABLESPOONS LIQUID SMOKE 1 TEASPOON SALT 1 TEASPOON BLACK PEPPER 1 TEASPOON CAYENNE PEPPER 1 TEASPOON CELERY SEED Heat the olive oil in a large nonreactive saucepan over medium heat. Add the onion and garlic and lightly sauté. Stir in the remaining ingredients and heat until the sauce bubbles and starts to steam. Remove from the heat and cool to room temperature. Transfer to a tightly covered jar or plastic container and store refrigerated for up to 2 weeks.

Quick," she said as she walked by me into the house. "Look up rabbit recipes on the Internet before you go to work." "You're dripping on the floor!" "It's just a dead rabbit, Ox. You sound hysterical." "I sound hygienic." I wasn't very good with Internet stuff, so I googled "what to do when your future werewolf mate/boyfriend/best friend courts you and brings you a dead rabbit." First, there was a lot of porn. Then I found a recipe for Maltese rabbit stew. It was delicious. The stew, not the porn. The porn was weird.

Play to your strengths. There are many roads to happiness, but almost all of them are found by pursuing your particular strengths, which are likely to change over time. Change is intimidating for almost everyone, as it requires us to move from the known to the unknown, and hence from the predictable to the unpredictable. For this reason, many people remain too long with jobs or hobbies that once suited them but do not anymore. Just because you once loved something doesn’t mean you are destined to always feel that way. Your changing sources of happiness are probably telling you that your old life doesn’t suit you anymore. Seek the original source. Our modern world provides numerous opportunities for happiness that resemble but do not duplicate the original sources. Some are perfectly fine (e.g., TV and movies), some probably do more harm than good (e.g., alcohol, drugs, and junk food), but none is as good as the ancestral originals. Time with family and friends sits at the top of our species’ checklist and is our best recipe for happiness.

Tracking how flavors and textures change and then discovering or master-minding the best balance of of flavor is fun. And striking that balance is not a skill reserved for an elect group with extraordinary palates. You need most of all to trust and pay attention to your own palate. Even if it isn't yet your habit to taste as you cook, training yourself to recognize where you need more salt, sweetness, fat, or acidity, or where a dish needs more cooking to concentrate or soften flavors, or improve the texture, is eminently doable.

Roasted Tomato Soup Serves 4-6 This soup is perfect for those cold winter nights when you want to relax with a comforting grilled cheese and tomato soup combo. The slow roasting of the tomatoes gives it tons of flavor. If you have a garden full of fresh tomatoes, feel free to use those instead of the canned variety. Stay away from fresh grocery store tomatoes in the winter, as they are usually flavorless and mealy and won’t give you the best results. This creamy soup also makes a luxurious starter for a dinner party or other occasion. 1 28 ounce can peeled whole tomatoes, drained 1/4 cup olive oil 1 teaspoon dried Italian seasoning 1/2 small red onion, chopped 2 cloves garlic, rough chopped 1/4 cup chicken broth 1/2 cup ricotta cheese 1/2 cup heavy cream Add the tomatoes, olive oil, herbs, and broth to your slow cooker pot. Cover and cook on low for about 6 hours, until the vegetables are soft. Use either a blender or immersion blender to puree the soup and transfer back to slow cooker. Add the ricotta and heavy cream and turn the cooker to warm if you can. Serve warm.

To judge from their writings, there are certain ladies who think that an amazing ignorance, both of science and of life, is the best possible qualification for forming an opinion on the knottiest moral and speculative questions.  Apparently, their recipe for solving all such difficulties is something like this: Take a woman’s head, stuff it with a smattering of philosophy and literature chopped small, and with false notions of society baked hard, let it hang over a desk a few hours every day, and serve up hot in feeble English when not required.

Yes, but it doesn’t matter, Csíkszentmihalyi argues. Either way, we experience flow, a state of mind where we are so engaged in an activity that our worries evaporate and we lose track of time. Likewise, Martin Seligman, founder of the positive-psychology movement, discovered that happy people remembered more good events in their lives than actually occurred. Depressed people remembered the past accurately. “Know thyself” may not be the best advice after all. A pinch of self-delusion, it turns out, is an important ingredient in the happiness recipe.

Elite athletes know something that most people don’t—adversity is the best thing that can happen to you. The competitors here at the Games know that humans only improve through adversity by embracing short-term pain. Ensuring there is no struggle, no challenge, and staying in your wheelhouse is a recipe for spinning your wheels without improving. It’s the days when you have to do things that scare you, when you have to take risks, when you have to push against challenge and difficulty—those are the days that make you stronger, faster, and better overall.

There are many ways of doing it but Mummy and I think this is the simplest for you to try. Put a cup of flour, an egg, a half cup of milk and a good shake of salt into a large bowl and beat altogether until it is the consistency of thick cream. Put in the frig for several hours. (It's best if you make it in the morning.) When you put your roast in the oven, put in an extra pan to heat. Half an hour before your roast is done, pour a bit of the roast grease into the baking pan, just enough to cover the bottom will do. The pan must be very hot. Now pour the pudding in and the roast and pudding will be ready at the same time.

these children of praise have now entered the workforce, and sure enough, many can’t function without getting a sticker for their every move. Instead of yearly bonuses, some companies are giving quarterly or even monthly bonuses. Instead of employee of the month, it’s the employee of the day. Companies are calling in consultants to teach them how best to lavish rewards on this overpraised generation. We now have a workforce full of people who need constant reassurance and can’t take criticism. Not a recipe for success in business, where taking on challenges, showing persistence, and admitting and correcting mistakes are essential.

Moaning about how his own brilliance disadvantaged him was not a recipe for popularity. Stanley was initially as isolated in high school as Shirley would be in Rochester: “miserably lonely, reading prodigiously, hating everyone, and wishing I had enough courage to talk to girls.” One day a boy he recognized from class sat down next to him in the locker room. Stanley, trying to make conversation as he best knew how, asked his classmate if he read Poe. “No, I read very well, thank you,” came the reply. Stanley responded huffily that he didn’t think puns were very clever. “I don’t either,” said the other boy, “but they’re something I can’t help, like a harelip.

respiratory system encompasses the nose, throat, and lungs. Some of the oils that help the respiratory system include eucalyptus, myrrh, fennel, sandalwood, thyme, cypress, bergamot, and sage. · The digestive system is responsible for breaking down food and includes the stomach, liver, intestines, and gallbladder. Oils used for this include dandelion, marshmallow, meadow sweet, and chamomile. · The circulatory system is responsible for transporting blood and oxygen throughout the body. Oils used for this include lemon, lavender, peppermint, fennel, thyme, juniper, and white birch.  · The endocrine system includes the thyroid glands, the pancreas, and the hormone glands. Essential oils used are sweet marjoram, clary sage, fennel, jasmine, rose, lemon, and juniper. · The immune system is responsible for fighting against diseases including everything from a cold to malaria.   ·  The nervous system transmits nerve impulses throughout the body. These cells are vitally important to the function of the human body. Oils used for the nervous system include clove, basil, ylang ylang, lavender, chamomile, bergamot, and sweet marjoram. · The brain is responsible for the functions of almost every organ system throughout the body. The essential oils used for the brain include lavender, chamomile, basil, lemon, peppermint, and ginger.

With so much knowledge written down and disseminated and so many ardent workers and eager patrons conspiring to produce the new, it was inevitable that technique and style should gradually turn from successful trial and error to foolproof recipe. The close study of antique remains, especially in architecture, turned these sources of inspiration into models to copy. The result was frigidity—or at best cool elegance. It is a cultural generality that going back to the past is most fruitful at the beginning, when the Idea and not the technique is the point of interest. As knowledge grows more exact, originality grows less; perfection increases as inspiration decreases. In painting, this downward curve of artistic intensity is called by the sug- gestive name of Mannerism. It is applicable at more than one moment in the history of the arts. The Mannerist is not to be despised, even though his high competence is secondhand, learned from others instead of worked out for himself. His art need not lack individual character, and to some connoisseurs it gives the pleasure of virtuosity, the exercise of power on demand, but for the critic it poses an enigma: why should the pleasure be greater when the power is in the making rather than on tap? There may be no answer, but a useful corollary is that perfection is not a necessary characteristic of the greatest art.

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.

Recipe for a Funeral From the Kitchen of Lila Reyes Ingredients: One grieving family. One coffin (it must be white like flour and sugar). One cathedral. One white apron. One abuela, gone, dressed in her favorite blue vestido. Preparation: Sit between your boyfriend and best friend as they try to hold you upright in the pew. Clutch a white apron tightly on your lap. Watch your parents weeping one row ahead, and your sister leaning on your mother’s shoulder. Look back once over the massive cathedral, marveling at the crowd that came for her. *Leave out actually seeing your abuela laid out so lovingly in the white coffin. She is not there. Instead, cry, kneeling during the private viewing with your eyes secretly pressed closed. Cooking temp: 100 degrees Fahrenheit. The coldest your oven goes.

Fresh seafood stock made from shrimp and crab... It's hot and spicy- and at the same time, mellow and savory! Visions of lush mountains, cool springs and the vast ocean instantly come to mind! She brought out the very best flavors of each and every ingredient she used! "I started with the fresh fish and veggies you had on hand... ... and then simmered them in a stock I made from seafood trimmings until they were tender. Then I added fresh shrimp and let it simmer... seasoning it with a special blend I made from spices, herbs like thyme and bay leaves, and a base of Worcestershire sauce. I snuck in a dash of soy sauce, too, to tie the Japanese ingredients together with the European spices I used. Overall, I think I managed to make a curry sauce that is mellow enough for children to enjoy and yet flavorful enough for adults to love!" "Yum! Good stuff!" "What a surprise! To take the ingredients we use here every day and to create something out of left field like this!" "You got that right! This is a really delicious dish, no two ways about it. But what's got me confused... ... is why it seems to have hit him way harder than any of us! What on earth is going on?!" This... this dish. It... it tastes just like home! It looks like curry, but it ain't! It's gumbo!" Gumbo is a family dish famously served in the American South along the shores of the Gulf of Mexico. A thick and spicy stew, it's generally served over steamed rice. At first glance, it closely resembles Japan's take on curry... but the gumbo recipe doesn't call for curry powder. Its defining characteristic is that it uses okra as its thickener. *A possible origin for the word "gumbo" is the Bantu word for okra-Ngombu.*

Sarah's first introduction was the signature sugardoodle. Big, billowy, and buttery, sparkling with a generous coating of sugar crystals and cinnamon, it has the perfect savory-sweet balance that comes from creamed butter and sugar. When she created it, the bakery's cookie menu was dominated by chocolaty options. She was looking to add something with a different flavor profile. Then, for the 2013 holiday season, she was playing with recipe ideas that would evoke nostalgia and home baking and struck upon the ginger spice cookie, a soft, sweet molasses number with the bite of ginger, cinnamon, and nutmeg. It was so popular it stuck around beyond the holidays and became a year-round best seller. Then came the killer red velvet. Rich from cocoa, savory from a cream-cheese center, and crunchy from its sugar-dusted top, it gives red velvet lovers a whole new creation to die for.

The whole group was derailed by the same two fears: FEAR OF STARTING. At some point people are told entrepreneurship is a huge risk, and you believed it. You figured more preparation, more planning, and more talking to friends would help you overcome your insecurities. But that inaction only breeds more doubt and fear. In actuality, the best way to learn what we need to know—and become who we want to be—is by just getting started. Small EXPERIMENTS, repeated over time, are the recipe for transformation in business, and life. FEAR OF ASKING. Soon after starting, the fear of rejection emerges. You have some impressive skills, an amazing product, every advantage in the world, and you’ll never sell a thing if you can’t face another person and ask for what you want. Whether you want them to buy what you’re selling or help in another way, you have to be able to ask in order to get. Once you reframe rejection as something desirable, the act of asking becomes a power all its own.

Servers moved among the guests with trays of hors d'oeuvres and the signature cocktail, champagne with a honey infused liqueur and a delicate spiral twist of lemon. The banquet was bursting with color and flavor- flower-sprinkled salads, savory chili roasted salmon, honey glazed ribs, just-harvested sweet corn, lush tomatoes and berries, artisan cheeses. Everything had been harvested within a fifty-mile radius of Bella Vista. The cake was exactly what Tess had requested, a gorgeous tower of sweetness. Tess offered a gracious speech as she and Dominic cut the first slices. "I've come a long way from the city girl who subsisted on Red Bull and microwave burritos," she said. "There's quite a list of people to thank for that- my wonderful mother, my grandfather and my beautiful sister who created this place of celebration. Most of all, I'm grateful to Dominic." She turned to him, offering the first piece on a yellow china plate. "You're my heart, and there is no sweeter feeling than the love we share. Not even this cake. Wait, that might be overstating it. Everyone, be sure you taste this cake. It's one of Isabel's best recipes.

HERE ARE MY TEN BEEF NOODLE SOUP COMMANDMENTS: 1. Throw out the first: always flash-boil your bones and beef to get the “musk” out. I’ve gone back and forth on this a lot. I would sometimes brown the meat as opposed to boil, but decided in the end that for this soup, you gotta boil. If you brown, it’s overpowering. The lesson that beef noodle soup teaches you is restraint. Sometimes less is more if you want all the flavors in the dish to speak to you. 2. Make sure the oil is medium-high when the aromatics go down and get a slight caramelization. It’s a fine line. Too much caramelization and it becomes too heavy, but no caramelization and your stock is weak. 3. Rice wine can be tricky. Most people like to vaporize it so that all the alcohol is cooked off. I like to leave a little of the alcohol flavor ’cause it tends to cut through the grease a bit. 4. Absolutely no butter, lard, or duck fat. I’ve seen people in America try to “kick it up a notch” with animal fats and it ruins the soup. Peanut oil or die. 5. Don’t burn the chilis and peppercorns, not even a little bit. You want the spice and the numbness, but not the smokiness. 6. After sautéing the chilis/peppercorns, turn off the heat and let them sit in the oil to steep. This is another reason you want to turn the heat off early. 7. Strain your chilis/peppercorns out of the oil, put them in a muslin bag, and set them aside. Then add ginger/garlic/scallions to the oil in that order. Stage them. 8. I use tomatoes in my beef noodle soup, but I add them after the soup is finished and everything is strained. I let them hang out in the soup as it sits on the stove over the course of the day. I cut the tomatoes thin so they give off flavor without having to cook too long and so you can serve them still intact. 9. Always use either shank or chuck flap. Brisket is too tough. If you want to make it interesting, add pig’s foot or oxtail. 10. Do you. I don’t give you measurements with this because I gave you all the ingredients and the technique. The best part about beef noodle soup is that there are no rules. It just has to have beef, noodle, and soup. There are people that do clear broth beef noodle soup. Beef noodle soup with dairy. Beef noodle soup with pig’s blood. It would suck if you looked at my recipe and never made your own, ’cause everyone has a beef noodle soup in them. Show it to me.

Kee Li Tong was one of my favorite chocolatiers in New York. Years earlier, I had a fleeting addiction to her otherworldly crème brûlée truffle, a dainty yet dangerous homemade bonbon that you have to pop into your mouth whole, or suffer the consequences of squirting eggy custard all over your blouse. Now, I discovered, she was handcrafting macarons in wild and wonderful flavors like blood orange, sesame, and rose. How did she create her recipes? What inspired her expanded repertoire? And how did hers compare to Paris's best? Emboldened as I was by my new French history lessons, I asked Kee in her Soho boutique: why macarons? "Because they're so pretty!" Kee laughed. "They're so dainty. I think it's the colors." And, standing as we were above the glass display case, I had to agree. Her blueberry macarons were as bright as the September sky. The lotus flower was the kind of soft pink that's the perfect shade of blush. Kee's favorite flavor, passion fruit, was a snappy corn husk yellow. These were surrounded by greens (lulo and jasmine green tea) and purples (lavender, which was dotted with purple sugar crystals) and some neutral shades as well (white truffle oil and mint mocha).

Dear Mr. Beard, On the radio last spring, President Roosevelt said that each and every one of us here on the home front has a battle to fight; We must keep our spirits up. I am doing my best, but in my opinion Liver Gems are a lost cause, because they would take the spirit right out of anyone. So when Mother says it is wrong for us to eat better than our brave men overseas, I tell her that I don't see how eating disgusting stuff helps them in the least. But, Mr. Beard, it is very hard to cook good food when you're only a beginner! When Mother decided it was her patriotic duty to work at the airplane factory, she should have warned me about the recipes. You just can't trust them! Prudence Penny's are so revolting. I want to throw them right into the garbage. Mrs. Davis from next door lent me one of her wartime recipe pamphlets, and I read about liver salmi, which sounded so romantic. But by the time I had cooked the liver for twenty minutes in hot water, cut it into little cubes, rolled them in flour, and sautéed them in fat, I'd made flour footprints all over the kitchen floor. The consommé and cream both hissed like angry cats when I added them. Then I was supposed to add stoned olives and taste for seasoning. I spit it right into the sink.

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

Astonishment: these women’s military professions—medical assistant, sniper, machine gunner, commander of an antiaircraft gun, sapper—and now they are accountants, lab technicians, museum guides, teachers…Discrepancy of the roles—here and there. Their memories are as if not about themselves, but some other girls. Now they are surprised at themselves. Before my eyes history “humanizes” itself, becomes like ordinary life. Acquires a different lighting. I’ve happened upon extraordinary storytellers. There are pages in their lives that can rival the best pages of the classics. The person sees herself so clearly from above—from heaven, and from below—from the ground. Before her is the whole path—up and down—from angel to beast. Remembering is not a passionate or dispassionate retelling of a reality that is no more, but a new birth of the past, when time goes in reverse. Above all it is creativity. As they narrate, people create, they “write” their life. Sometimes they also “write up” or “rewrite.” Here you have to be vigilant. On your guard. At the same time pain melts and destroys any falsehood. The temperature is too high! Simple people—nurses, cooks, laundresses—behave more sincerely, I became convinced of that…They, how shall I put it exactly, draw the words out of themselves and not from newspapers and books they have read—not from others. But only from their own sufferings and experiences. The feelings and language of educated people, strange as it may be, are often more subject to the working of time. Its general encrypting. They are infected by secondary knowledge. By myths. Often I have to go for a long time, by various roundabout ways, in order to hear a story of a “woman’s,” not a “man’s” war: not about how we retreated, how we advanced, at which sector of the front…It takes not one meeting, but many sessions. Like a persistent portrait painter. I sit for a long time, sometimes a whole day, in an unknown house or apartment. We drink tea, try on the recently bought blouses, discuss hairstyles and recipes. Look at photos of the grandchildren together. And then…After a certain time, you never know when or why, suddenly comes this long-awaited moment, when the person departs from the canon—plaster and reinforced concrete, like our monuments—and goes on to herself. Into herself. Begins to remember not the war but her youth. A piece of her life…I must seize that moment. Not miss it! But often, after a long day, filled with words, facts, tears, only one phrase remains in my memory (but what a phrase!): “I was so young when I left for the front, I even grew during the war.” I keep it in my notebook, although I have dozens of yards of tape in my tape recorder. Four or five cassettes… What helps me? That we are used to living together. Communally. We are communal people. With us everything is in common—both happiness and tears. We know how to suffer and how to tell about our suffering. Suffering justifies our hard and ungainly life.

Build houses and make yourselves at home. You are not camping. This is your home; make yourself at home. This may not be your favorite place, but it is a place. Dig foundations; construct a habitation; develop the best environment for living that you can. If all you do is sit around and pine for the time you get back to Jerusalem, your present lives will be squalid and empty. Your life right now is every bit as valuable as it was when you were in Jerusalem, and every bit as valuable as it will be when you get back to Jerusalem. Babylonian exile is not your choice, but it is what you are given. Build a Babylonian house and live in it as well as you are able. Put in gardens and eat what grows in the country. Enter into the rhythm of the seasons. Become a productive part of the economy of the place. You are not parasites. Don’t expect others to do it for you. Get your hands into the Babylonian soil. Become knowledgeable about the Babylonian irrigation system. Acquire skill in cultivating fruits and vegetables in this soil and climate. Get some Babylonian recipes and cook them. Marry and have children. These people among whom you are living are not beneath you, nor are they above you; they are your equals with whom you can engage in the most intimate and responsible of relationships. You cannot be the person God wants you to be if you keep yourself aloof from others. That which you have in common is far more significant than what separates you. They are God’s persons: your task as a person of faith is to develop trust and conversation, love and understanding. Make yourselves at home there and work for the country’s welfare. Pray for Babylon’s well-being. If things go well for Babylon, things will go well for you. Welfare: shalom. Shalom means wholeness, the dynamic, vibrating health of a society that pulses with divinely directed purpose and surges with life-transforming love. Seek the shalom and pray for it. Throw yourselves into the place in which you find yourselves, but not on its terms, on God’s terms. Pray. Search for that center in which God’s will is being worked out (which is what we do when we pray) and work from that center. Jeremiah’s letter is a rebuke and a challenge: “Quit sitting around feeling sorry for yourselves. The aim of the person of faith is not to be as comfortable as possible but to live as deeply and thoroughly as possible—to deal with the reality of life, discover truth, create beauty, act out love. You didn’t do it when you were in Jerusalem. Why don’t you try doing it here, in Babylon? Don’t listen to the lying prophets who make an irresponsible living by selling you false hopes. You are in Babylon for a long time. You better make the best of it. Don’t just get along, waiting for some miraculous intervention. Build houses, plant gardens, marry husbands, marry wives, have children, pray for the wholeness of Babylon, and do everything you can to develop that wholeness. The only place you have to be human is where you are right now. The only opportunity you will ever have to live by faith is in the circumstances you are provided this very day: this house you live in, this family you find yourself in, this job you have been given, the weather conditions that prevail at this moment.

She's my mother. How do you say no to family?" Marie gets a dark look on her face. "There's a difference between relatives and family. You can be related to someone; that is an accident of genetics. Relatives are pure biology. But family is action. Family is attitude. That woman..." Marie's voice drips with venom. "Is NOT your family. WE are your family. That woman is just your relative." Hedy's mouth drops, and Caroline's eyes fly open so wide I think they might get stuck. "Don't hold back there, Marie," Hedy says, finding her voice. "I'm sorry, but..." Marie's eyes fill with tears. "Oh no!" Caroline leans over and takes Marie's hand. Marie shakes it off. "I hate her. I hate that she had the best daughter on the planet and never appreciated her and wasn't ever there for her and never once did anything for her. You guys don't know. She was the most self-absorbed narcissistic cold person..." "She gave me Joe." "But..." she says. I raise my hand. "She. Gave. Me. JOE. Whatever other bullshit happened, the most important thing in my life growing up was Joe. He made me who I am, he helped me find my calling, he was a gift, and everything else is just beyond my ability to get upset about." "You could get a little upset," Caroline says. "It takes nothing away from Joe, and how important he was to you, to acknowledge that your mother failed you in almost every way," Hedy says. "I think you should tell her to go fuck herself," Marie says, leaning back in her chair and crossing her arms like a petulant child. I don't know that I've ever seen her so furious. "You guys don't get it, I was THERE. I MET HER. Wanna know how she screws in a lightbulb? Holds it up in the air and lets the universe just revolve around her." This makes the three of us bust out laughing. "Oh, Marie, I love you. Thank you for being so on my side." It does mean the world to me that my oldest friend is so protective.

TIO TITO’S SUBLIME LIME BAR COOKIES Preheat oven to 350 degrees F., rack in the middle position. ½ cup finely-chopped coconut (measure after chopping—pack it down when you measure it) 1 cup cold salted butter (2 sticks, 8 ounces, ½ pound) ½ cup powdered (confectioners) sugar (no need to sift unless it’s got big lumps) 2 cups all-purpose flour (pack it down when you measure it)   4 beaten eggs (just whip them up with a fork) 2 cups white (granulated) sugar cup lime juice (freshly squeezed is best) cup vodka (I used Tito’s Handmade Vodka) ½ teaspoon salt 1 teaspoon baking powder ½ cup all-purpose flour (pack it down when you measure it) Powdered (confectioners) sugar to sprinkle on top Coconut Crust: To get your half-cup of finely-chopped coconut, you will need to put approximately ¾ cup of shredded coconut in the bowl of a food processor. (The coconut will pack down more when it’s finely-chopped so you’ll need more of the stuff out of the package to get the half-cup you need for this recipe.) Chop the shredded coconut up finely with the steel blade. Pour it out into a bowl and measure out ½ cup, packing it down when you measure it. Return the half-cup of finely chopped coconut to the food processor. (You can also do this by spreading out the shredded coconut on a cutting board and chopping it finely by hand.) Cut each stick of butter into eight pieces and arrange them in the bowl of the food processor on top of the chopped coconut. Sprinkle the powdered sugar and the flour on top of that. Zoop it all up with an on-and-off motion of the steel blade until it resembles coarse cornmeal. Prepare a 9-inch by 13-inch rectangular cake pan by spraying it with Pam or another nonstick cooking spray. Alternatively, for even easier removal, line the cake pan with heavy-duty foil and spray that with Pam. (Then all you have to do is lift the bar cookies out when they’re cool, peel off the foil, and cut them up into pieces.) Sprinkle the crust mixture into the prepared cake pan and spread it out with your fingers. Pat it down with a large spatula or with the palms of your impeccably clean hands. Hannah’s 1st Note: If your butter is a bit too soft, you may end up with a mass that balls up and clings to the food processor bowl. That’s okay. Just scoop it up and spread it out in the bottom of your prepared pan. (You can also do this in a bowl with a fork or a pie crust blender if you prefer.) Hannah’s 2nd Note: Don’t wash your food processor quite yet. You’ll need it to make the lime layer. (The same applies to your bowl and fork if you make the crust by hand.) Bake your coconut crust at 350 degrees F. for 15 minutes. While your crust is baking, prepare the lime layer. Lime Layer: Combine the eggs with the white sugar. (You can use your food processor and the steel blade to do this, or you can do it by hand in a bowl.) Add the lime juice, vodka, salt, and baking powder. Mix thoroughly. Add the flour and mix until everything is incorporated. (This mixture will be runny—it’s supposed to be.) When your crust has baked for 15 minutes, remove the pan from the oven and set it on a cold stovetop burner or a wire rack. Don’t shut off the oven! Just leave it on at 350 degrees F. Pour the lime layer mixture on top of the crust you just baked. Use potholders to pick up the pan and return it to the oven. Bake your Sublime Lime Bar Cookies for an additional 30 minutes. Remove the pan from the oven and cool your lime bars in the pan on a cold stovetop burner or a wire rack. When the pan has cooled to room temperature, cover it with foil and refrigerate it until you’re ready to serve. Cut the bars into brownie-sized pieces, place them on a pretty platter, and sprinkle them lightly with powdered sugar. Yum! Hannah’s 3rd Note: If you would prefer not to use alcohol in these bar cookies, simply substitute whole milk for the vodka. This recipe works both ways and I can honestly tell you that I’ve never met anyone who doesn’t like my Sublime Lime Bar Cookies!

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.

Every once in a while at a restaurant, the dish you order looks so good, you don't even know where to begin tackling it. Such are HOME/MADE's scrambles. There are four simple options- my favorite is the smoked salmon, goat cheese, and dill- along with the occasional special or seasonal flavor, and they're served with soft, savory home fries and slabs of grilled walnut bread. Let's break it down: The scramble: Monica, who doesn't even like eggs, created these sublime scrambles with a specific and studied technique. "We whisk the hell out of them," she says, ticking off her methodology on her fingers. "We use cream, not milk. And we keep turning them and turning them until they're fluffy and in one piece, not broken into bits of egg." The toast: While the rave-worthiness of toast usually boils down to the quality of the bread, HOME/MADE takes it a step further. "The flame char is my happiness," the chef explains of her preference for grilling bread instead of toasting it, as 99 percent of restaurants do. That it's walnut bread from Balthazar, one of the city's best French bakeries, doesn't hurt. The home fries, or roasted potatoes as Monica insists on calling them, abiding by chefs' definitions of home fries (small fried chunks of potatoes) versus hash browns (shredded potatoes fried greasy on the griddle) versus roasted potatoes (roasted in the oven instead of fried on the stove top): "My potatoes I've been making for a hundred years," she says with a smile (really, it's been about twenty). The recipe came when she was roasting potatoes early on in her career and thought they were too bland. She didn't want to just keep adding salt so instead she reached for the mustard, which her mom always used on fries. "It just was everything," she says of the tangy, vinegary flavor the French condiment lent to her spuds. Along with the new potatoes, mustard, and herbs de Provence, she uses whole jacket garlic cloves in the roasting pan. It's a simple recipe that's also "a Zen exercise," as the potatoes have to be continuously turned every fifteen minutes to get them hard and crispy on the outside and soft and billowy on the inside.

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.