Red And White Combination Quotes

There are not more than five primary colors  (blue, yellow,  red, white, and black), yet in combination they produce more hues than can ever been seen.

I am Harry, son of Malcolm," I shouted back. "I have battled dark sorcerers and black knights! I have fought men and beasts in numbers too great for counting, invaded the heart of Winter, confronted necromancers and the living dead, vampires and ghouls and demons in their hordes endless! I have matched wits with the six Queens of Faerie and prevailed, and thwarted the combined will of the White Council! When they came for my child, I smote the Red Court of Vampires, and laid them in ruin for all the world to see. I am Harry, son of Malcolm, and I have entered the vaults of Tartarus, and stolen its treasures beneath the gaze of Hades himself! And I'm about to add giant slaying to my résumé.

Tell the world what scares you the most” says Brandy. She gives us each an Aubergine Dreams eyebrow pencil and says “Save the world with some advice from the future” Seth writes on the back of a card and hands the card to Brandy for her to read. On game shows, Brandy reads, some people will take the trip to France, but most people will take the washer dryer pair.” Brandy puts a big Plumbago kiss in the little square for the stamp and lets the wind lift and card and sail it off toward the towers of downtown Seattle. Seth hands her another, and Brandy reads: Game shows are designed to make us feel better about the random useless facts that are all we have left from our education” A kiss and the card’s on it’s way toward Lake Washington. From Seth: When did the future switch from being a promise to being a threat?” A kiss and it’s off on the wind toward Ballard. Only when we eat up this planet will God give us another. We’ll be remembered more for what we destroy than what we create.” Interstate 5 snakes by in the distance. From high atop the Space Needle, the southbound lanes are red chase lights, and the northbound lanes are white chase lights. I take a card and write: I love Seth Thomas so much I have to destroy him. I overcompensate by worshipping the queen supreme. Seth will never love me. No one will ever love me ever again. Beandy is waiting to rake the card and read it out loud. Brandy’s waiting to read my worst fears to the world, but I don’t give her the card. I kiss it myself with the lips I don’t have and let the wind take it out of my hand. The card flies up, up, up to the stars and then falls down to land in the suicide net. While I watch my future trapped in the suicide net Brandy reads another card from Seth. We are all self-composting” I write another card from the future and Brandy reads it: When we don’t know who to hate, we hate ourselves” An updraft lifts up my worst fears from the suicide net and lifts them away. Seth writes and Brandy reads. You have to keep recycling yourself”. I write and Brandy reads. Nothing of me is original. I am the combined effort of everybody I’ve ever known.” I write and Brandy reads. The one you love and the one who loves you are never ever the same person.

First class of today was an elective he´s taking out of a combination of morbid fascination and academic curiosity: The Press and the Presidency. He's currently jet-lagged to all hell fom trying to keep the press from ruining the presidency, and the irony isn't lost on him.

I love you more than words can say. I love you more than what you can imagine. I love you more than what your senses can perceive. I love you more than all the mortals’ feelings, emotions, love, and passion combined. You became part of my blood cells’ contents. You became my white blood cells that protect me from getting sick. You became my blood plasma that I will die without. You became my red blood cells that I can’t breathe without. You became my heart, that through it, I can survive. You became my lungs, that without them, I would die. You became my brain that is the only hope for life if my heart stops functioning. You became my eyes that see you and were created only to see you. You became my limbs that I can’t do anything without. You became my nose that smells your musk, even if you are amid millions of mortals. You became my lips that touch your flesh and paint their signature on every inch of your body. I am your love who cannot live without you.

When sunlight, which contains red, yellow, green, and blue light, shines on a mud puddle with oil on it, the areas that strongly reflect each of those colors overlap and produce all kinds of combinations which our eyes see as different colors...This phenomenon of colors produced by the partial reflection of white light by two surfaces is called iridescence, and can be found in many places...the more you see how strangely Nature behaves, the harder it is to make a model that explains how even the simplest phenomena actually work.

8. There are not more than five primary colors (blue, yellow, red, white, and black), yet in combination they produce more hues than can ever been seen.

They had scraped up fresh river fish, and stewed them with white wine and aubergines; also a rare local bird which combined the tender flavour of partridge with the solid bulk of the turkey; they had roasted it and stuffed it with bananas, almonds, and red peppers; also a baby gazelle which they had seethed with truffles in its mother's milk; also a dish of feathery Arab pastry and a heap of unusual fruits. Mr Baldwin sighed wistfully. "Well," he said, "I suppose it will not hurt us to rough it for once.

The whole secret lies in confusing the enemy, so that he cannot fathom our real intent.’” To put it perhaps a little more clearly: any attack or other operation is CHENG, on which the enemy has had his attention fixed; whereas that is CH’I,” which takes him by surprise or comes from an unexpected quarter. If the enemy perceives a movement which is meant to be CH’I,” it immediately becomes CHENG.”] 4.    That the impact of your army may be like a grindstone dashed against an egg— this is effected by the science of weak points and strong. 5.    In all fighting, the direct method may be used for joining battle, but indirect methods will be needed in order to secure victory. [Chang Yu says: “Steadily develop indirect tactics, either by pounding the enemy’s flanks or falling on his rear.” A brilliant example of “indirect tactics” which decided the fortunes of a campaign was Lord Roberts’ night march round the Peiwar Kotal in the second Afghan war.76 6.    Indirect tactics, efficiently applied, are inexhausible as Heaven and Earth, unending as the flow of rivers and streams; like the sun and moon, they end but to begin anew; like the four seasons, they pass away to return once more. [Tu Yu and Chang Yu understand this of the permutations of CH’I and CHENG.” But at present Sun Tzu is not speaking of CHENG at all, unless, indeed, we suppose with Cheng Yu-hsien that a clause relating to it has fallen out of the text. Of course, as has already been pointed out, the two are so inextricably interwoven in all military operations, that they cannot really be considered apart. Here we simply have an expression, in figurative language, of the almost infinite resource of a great leader.] 7.    There are not more than five musical notes, yet the combinations of these five give rise to more melodies than can ever be heard. 8.    There are not more than five primary colors (blue, yellow, red, white, and black), yet in combination they produce more hues than can ever been seen. 9.    There are

This is the worst idea ever,” Lend shouted from behind the closed door as Arianna finished pinning my hair under a brunette wig. “I’ve been having a lot of those lately, but one of us wouldn’t be here if it weren’t for my most recent one.” “Well, you look the part, at least,” Arianna said, standing back to admire her handiwork. I was in a fitted, sleek black pantsuit with a blouse underneath. The blouse was white. I hated it already. That, combined with the too-dark hair and colored eyebrows making my tragically pale skin even white, and I was not loving life. Still, sacrifices had to be made. Jack was lying on the bed with his head hanging over the side, his face slowly turning more and more red as the blood rushed to it. He looked phenomenally bored for someone about to break into a secret international high security facility. I slipped into my favorite stilettos, took one step, and fell over. “Ouch.” Shaking off the shoes, I rubbed at my still-tender feet. The stilettos were so not happening. That did it. If I didn’t already want to destroy the Dark Queen, the fact that she had ruined my ability to wear high heels put her at the very top of my hit list. She was so going down.

At one of these, my Lolita was reading the chapter on “Dialogue” in Baker’s Dramatic Technique, and all was very quiet, and there was another girl with a very naked, porcelain-white neck and wonderful platinum hair, who sat in front reading too, absolutely lost to the world and interminably winding a soft curl around one finger, and I sat beside Dolly just behind that neck and that hair, and unbuttoned my overcoat and for sixty-five cents plus the permission to participate in the school play, had Dolly put her inky, chalky, red-knuckled hand under the desk. Oh, stupid and reckless of me, no doubt, but after the torture I had been subjected to, I simply had to take advantage of a combination that I knew would never occur again

TICKLED PINK LEMONADE COOKIES   Preheat oven to 350 degrees F., rack in the middle position. Hannah’s 1st Note: This recipe is from Lisa’s Aunt Nancy. It’s a real favorite down at The Cookie Jar because the cookies are different, delicious, and very pretty. ½ cup salted, softened butter (1 stick, 4 ounces, ¼ pound) (do not substitute) ½ cup white (granulated) sugar ½ teaspoon baking powder ¼ teaspoon baking soda 1 large egg, beaten cup frozen pink or regular lemonade concentrate, thawed 3 drops of liquid red food coloring (I used ½ teaspoon of Betty Crocker food color gel) 1 and ¾ cups all-purpose flour (pack it down in the cup when you measure it) In the bowl of an electric mixer, beat the softened butter with the sugar until the resulting mixture is light and fluffy. Mix in the baking powder and baking soda. Beat until they’re well-combined. Mix in the beaten egg and the lemonade concentrate. Add 3 drops of red food coloring (or ½ teaspoon of the food color gel, if you used that). Add the flour, a half-cup or so at a time, beating after each addition. (You don’t have to be exact—just don’t put in all the flour at once.) If the resulting cookie dough is too sticky to work with, refrigerate it for an hour or so. (Don’t forget to turn off your oven if you do this. You’ll have to preheat it again once you’re ready to bake.) Drop the cookies by teaspoonful, 2 inches apart, on an UNGREASED cookie sheet. Bake the Tickled Pink Lemonade Cookies at 350 degrees F. for 10 to 12 minutes or until the edges are golden brown. (Mine took 11 minutes.) Let the cookies cool on the cookie sheet for 2 minutes. Then use a metal spatula to remove them to a wire rack to cool completely. FROSTING FOR PINK LEMONADE COOKIES   2 Tablespoons salted butter, softened 2 cups powdered sugar (no need to sift unless it’s got big lumps) 2 teaspoons frozen pink or regular lemonade concentrate, thawed 3 to 4 teaspoons milk (water will also work for a less creamy frosting) 2 drops red food coloring (or enough red food color gel to turn the frosting pink) Beat the butter and the powdered sugar together. Mix in the lemonade concentrate. Beat in the milk, a bit at a time, until the frosting is almost thin enough to spread, but not quite. Mix in the 2 drops of red food coloring. Stir until the color is uniform. If your frosting is too thin, add a bit more powdered sugar. If your frosting is too thick, add a bit more milk or water.

Red: Maintaining health, bodily strength, physical energy, sex, passion, courage, protection, and defensive magic. This is the color of the element of fire. Throughout the world, red is associated with life and death, for this is the color of blood spilled in both childbirth and injury. Pink: Love, friendship, compassion, relaxation. Pink candles can be burned during rituals designed to improve self-love. They’re ideal for weddings and for all forms of emotional union. Orange: Attraction, energy. Burn to attract specific influences or objects. Yellow: Intellect, confidence, divination, communication, eloquence, travel, movement. Yellow is the color of the element of air. Burn yellow candles during rituals designed to heighten your visualization abilities. Before studying for any purpose, program a yellow candle to stimulate your conscious mind. Light the candle and let it burn while you study. Green: Money, prosperity, employment, fertility, healing, growth. Green is the color of the element of earth. It’s also the color of the fertility of the earth, for it echoes the tint of chlorophyll. Burn when looking for a job or seeking a needed raise. Blue: Healing, peace, psychism, patience, happiness. Blue is the color of the element of water. This is also the realm of the ocean and of all water, of sleep, and of twilight. If you have trouble sleeping, charge a small blue candle with a visualization of yourself sleeping through the night. Burn for a few moments before you get into bed, then extinguish its flame. Blue candles can also be charged and burned to awaken the psychic mind. Purple: Power, healing severe diseases, spirituality, meditation, religion. Purple candles can be burned to enhance all spiritual activities, to increase your magical power, and as a part of intense healing rituals in combination with blue candles. White: Protection, purification, all purposes. White contains all colors. It’s linked with the moon. White candles are specifically burned during purification and protection rituals. If you’re to keep but one candle on hand for magical purposes, choose a white one. Before use, charge it with personal power and it’ll work for all positive purposes. Black: Banishing negativity, absorbing negativity. Black is the absence of color. In magic, it’s also representative of outer space. Despite what you may have heard, black candles are burned for positive purposes, such as casting out baneful energies or to absorb illnesses and nasty habits. Brown: Burned for spells involving animals, usually in combination with other colors. A brown candle and a red candle for animal protection, brown and blue for healing, and so on.

This white broth... ... is soy milk!" "That's right! I mixed a dash of parmesan cheese and a little dollop of miso paste into the soy milk and then lightly simmered it. This is my pike dish... Pike Takikomi Rice, Ojiya Style!" OJIYA Also called "Zosui," Ojiya is soup stock and seasonings added to precooked rice, vegetables and fish and cooked into a thick porridge. It is distinctly different from dishes like risotto, which is uncooked rice that is first sautéed in butter and oils before adding liquid... and Okayu, which is a rice gruel cooked to soupy softness in extra water. "Soy milk?" "Ah, so you finally see it, Alice. Like all soups, the most important part of Ojiya porridge is the stock! He built this dish to be porridge from the start... ... with soy milk as the "stock"!" "Soy milk as soup stock?!" "Can you even do that?!" "So that's what it is! Soup stock is essentially meant to be pure umami. Like kombu kelp- a common stock- soy milk is packed with the umami component glutamic acid. It's more than good enough to serve as a sound base for the Ojiya porridge! Not only that, umami flavors synergies with each other. Adding two umami components to the same dish will magnify the flavor exponentially! The inosinic acid in the pike and the glutamic acid in the soy milk... combining the two makes perfect, logical sense! " "Soy milk Ojiya Porridge. Hm. How interesting!" " Mm! Delicious! The full-bodied richness of the cheese and the mild, salty flavor of the miso meld brilliantly with the rice! Then there are the chunks of tender pike meat mixed in... ... with these red things. Are they what I think they are?" "Yep! They're crunchy pickled-plum bits!" "What?!" "Again with the dirt cheap, grocery store junk food! Like that cracker breading and the seaweed jelly pearls..." "He totally dumped those in there just for the heck of it!" "These pickled plums are a very important facet of the overall dish! They have a bright, pleasing color and a fun, crunchy texture. Not only that, their tart flavor cuts through the rich oiliness of the pike meat, giving the dish a fresh, clean aftertaste. And, like all vinegary foods, they stir the appetite- a side effect that this dish takes full advantage of! Finally, these plums are salt pickled! It is no wonder they make a perfect accent to the pickled pike at the center of the dish!"

He went straight to ‘his alley,’ and when he reached the end of it he perceived, still on the same bench, that wellknown couple. Only, when he approached, it certainly was the same man; but it seemed to him that it was no longer the same girl. The person whom he now beheld was a tall and beautiful creature, possessed of all the most charming lines of a woman at the precise moment when they are still combined with all the most ingenuous graces of the child; a pure and fugitive moment, which can be expressed only by these two words,— ‘fifteen years.’ She had wonderful brown hair, shaded with threads of gold, a brow that seemed made of marble, cheeks that seemed made of rose-leaf, a pale flush, an agitated whiteness, an exquisite mouth, whence smiles darted like sunbeams, and words like music, a head such as Raphael would have given to Mary, set upon a neck that Jean Goujon would have attributed to a Venus. And, in order that nothing might be lacking to this bewitching face, her nose was not handsome— it was pretty; neither straight nor curved, neither Italian nor Greek; it was the Parisian nose, that is to say, spiritual, delicate, irregular, pure,— which drives painters to despair, and charms poets. When Marius passed near her, he could not see her eyes, which were constantly lowered. He saw only her long chestnut lashes, permeated with shadow and modesty. This did not prevent the beautiful child from smiling as she listened to what the white-haired old man was saying to her, and nothing could be more fascinating than that fresh smile, combined with those drooping eyes. For a moment, Marius thought that she was another daughter of the same man, a sister of the former, no doubt. But when the invariable habit of his stroll brought him, for the second time, near the bench, and he had examined her attentively, he recognized her as the same. In six months the little girl had become a young maiden; that was all. Nothing is more frequent than this phenomenon. There is a moment when girls blossom out in the twinkling of an eye, and become roses all at once. One left them children but yesterday; today, one finds them disquieting to the feelings. This child had not only grown, she had become idealized. As three days in April suffice to cover certain trees with flowers, six months had sufficed to clothe her with beauty. Her April had arrived. One sometimes sees people, who, poor and mean, seem to wake up, pass suddenly from indigence to luxury, indulge in expenditures of all sorts, and become dazzling, prodigal, magnificent, all of a sudden. That is the result of having pocketed an income; a note fell due yesterday. The young girl had received her quarterly income. And then, she was no longer the school-girl with her felt hat, her merino gown, her scholar’s shoes, and red hands; taste had come to her with beauty; she was a well-dressed person, clad with a sort of rich and simple elegance, and without affectation. She wore a dress of black damask, a cape of the same material, and a bonnet of white crape. Her white gloves displayed the delicacy of the hand which toyed with the carved, Chinese ivory handle of a parasol, and her silken shoe outlined the smallness of her foot. When one passed near her, her whole toilette exhaled a youthful and penetrating perfume.

The Labrador Retriever coat colors are black, yellow, and chocolate. Any other color or a combination of colors is a disqualification in the show ring, according to the breed standard. A small white spot on the chest is permissible, however, but not desirable. Black—Blacks should be all black. Yellow—Yellows may range in color from fox-red to light cream, with variations in shading on the ears, back and underparts of the dog. Chocolate—Chocolates can vary in shade from light to dark chocolate.

Wolves actually vary quite a lot in color, ranging from near white to dark gray. But dogs have added to this palette considerably, notably in the yellow-red-brown range. Even more noteworthy are the color combinations found in various dog breeds, especially the white spotted or piebald patterns. As far as we know, no wild wolf has ever been piebald. Floppy ears

Posts that get the most Number of Repins have the following Features: They are related to trending topics and so have a ninety four percent more chance of being clicked on and then repinned. They have multiple colors and get repinned at a faster pace than pins with a single dominant color. Medium light pins get pinned twenty times more frequently than dark images. It is better to stay natural than pin too light or too dark images. Smooth texture images are repinned seventeen more times than those images that have a rough texture. Images with fifty percent color saturation receive ten percent more repins as compared to those that are de-saturated. Images with a less than ten percent background are able to get two to four more repins than images that have more than forty percent of white space. The winning combination is red, brown and orange. Blue is beaten by red so these images receive two times the number of repins that the blue ones receive. Images without faces receive twenty five percent more repins. On Pinterest, only twenty percent of the whole number of images features faces.

JAMBOREE MUFFINS   Preheat oven to 400 degrees F., rack in the middle position. 1 large egg, beaten ¾ cup whole milk ½ cup vegetable oil cup white (granulated) sugar 2 cups all-purpose flour (pack it down when you measure it) 3 teaspoons (one Tablespoon) baking powder 1 teaspoon salt Approximately 1/4 cup jam of your choice Hannah’s 1st Note: This is a great recipe for using up all those jars of jam with little dibs and dabs in the bottom that are taking up too much room on your refrigerator shelf! Grease or spray the bottoms of 12 muffin cups with Pam or another nonstick cooking spray. Alternatively, you can use paper cupcake liners. Use a muffin pan or a cupcake pan that has cups approximately 2 and ½ inches across the top and are 1 and ¼ inches deep. (That’s a standard size.) Hannah’s 2nd Note: Don’t use an electric mixer to mix up these muffins. Just stir everything up by hand. The muffin batter should be a little lumpy, like brownie batter, and not over-mixed. In a medium-sized bowl, beat the egg with the milk until they are well combined. Stir in the vegetable oil and the white sugar. Measure out the flour in another bowl. Stir in the baking powder and the salt with a fork. Add the flour mixture to the egg mixture in half-cup increments, stirring after each increment, but only until the flour is moistened. The resulting muffin batter will be lumpy. That’s okay. It’s supposed to be. Fill the muffin cups half-full with batter. Get out your jam jars. You can use all one kind, or several different kinds of jam. It’s totally up to you. Use a teaspoon measure or a small-sized spoon from your silverware drawer to drop 1 teaspoon of jam into the center of each muffin. Hannah’s 3rd Note: I hope Mother never reads this recipe because I use one of the antique silver collector’s spoons she gave me to dish out the jam and drop it into the center of the muffin batter. Cover the jam with muffin batter until the muffin cups are ¾ full.   Bake at 400 degrees F. for approximately 20 minutes, or until the muffins are golden brown. Let the Jamboree Muffins cool in the pan for 10 minutes and then serve them with plenty of butter. They’re good warm and they’re good cold. They also reheat well in the microwave. Yield: 12 yummy muffins

Dilly Onion Rings This is Ellie Kuehn’s recipe. She tried serving it on a sausage pizza out at Bertanelli’s and it was really good!   One large mild or sweet onion (a red onion is nice—more colorful) 1/3 cup white (granulated) sugar 2 teaspoons salt 1 teaspoon fresh baby dill (it’s not as good with dried dill weed) ½ cup white vinegar ¼ cup water   4 large ripe tomatoes as an accompaniment (optional)   Cut the onion in thin slices. Separate the slices into rings and put them in a bowl. Combine the sugar, salt, dill, white vinegar, and water. Pour the liquid over the onion rings. Cover the bowl and refrigerate for at least 5 hours, stirring every hour or so. Serving suggestions: Slice large ripe tomatoes and arrange on a platter. Lift the onion rings out of the brine and sprinkle them on top of the tomato slices. Garnish with fresh, chopped

When we are confronted with something white, we become completely white; when we see something red, we become completely united as if red is self and self is red. This is when we are said to be in samadhi. To become completely the other means for us to be one with them. It is to give life to them by means of dedicating all of ourselves to them. Therefore, it is as if two mirrors reflect each other without any specific images reflected between them. In such a state there is no sign of perceiving and being perceived. Hence, it is called “no receiving.” If we come to think of it this way, if we differentiate between Zen and samadhi, samadhi is what we attain when we train in Zen. Combining the two gives us Zen concentration (zenjyo in Japanese).

The first one is paella-style takikiomi gohan rice ball. You chop up white meat fish, clams, shrimp and squid and fry them in olive oil with garlic and saffron. And in a different pan, you fry finely chopped tomatoes, onions and green pepper in olive oil. You mix those two together and cook them with rice using a broth made from beef shank and chicken bones. Then you make that into a rice ball... ... and wrap it in Parma ham." "Oh my! It sure is something to make a paella-style takikomi gohan into a rice ball." "But when it's wrapped in Parma ham, they match perfectly." "It's completely Western, but it still tastes like a rice ball." "This is a surprise. And the judges seem to like it too." "Next is a rice ball coated in pork flakes. This is a pork flake you often see in Chinese cooking. You cook the lean pork meat in soy sauce seasoned with star anise until it becomes flaky. The filling inside is Dongpo pork--- a Chinese dish made of pork belly that's been slowly braised." "Ooh, the soft Dongpo pork came out as I bit into the rice coated in the sweet and salty pork flakes!" "Ah, the flavor and texture are superb!" "This combination is just wonderful! " "You've made Dongpo pork into such a great rice ball, it's making me cry. It looks Chinese, but it's very much a Japanese rice ball." "Now the judges are taking his side..." "And the last is a deep-fried chicken rice ball. You deep fry chicken that has been marinated in soy sauce with ginger and garlic... ...and then use that as the filling of the rice ball... ... then coat it in red shiso seasonings." "Ah, the rich taste of the deep-fried chicken is something the young people will like. And the red shiso seasoning creates a refreshing aftertaste.

In passing from societies with simple classifications to those with complicated classifications, the combinations of basic color terms as a rule grow in the following hierarchical fashion: Languages with only two basic color terms use them to distinguish black and white. Languages with only three terms have words for black, white, and red. Languages with only four terms have words for black, white, red, and either green or yellow. Languages with only five terms have words for black, white, red, green, and yellow. Languages with only six terms have words for black, white, red, green, yellow, and blue. Languages with only seven terms have words for black, white, red, green, yellow, blue, and brown. No such precedence occurs among the remaining four basic colors, purple, pink, orange, and gray, when these have been added on top of the first seven.

Hybrid Flowers Certain combinations of flowers can breed to make new variations known as hybrids. Planting red and white flowers next to each other will often result in pink flowers, and yellow and red flowers can breed for orange versions. However, hybrids can only spawn when the flowers are watered, whether by watering can or by rain, and only if the flowers are close enough to each other with enough space for a new flower to grow. Because of this, the best way to get hybrids is to plant your flowers in a checkerboard pattern where the flowers you want to hybridize are diagonal from each other. Golden Tip: Flowers watered by friends have a better chance of hybridizing than ones you water yourself, so invite some friends over for a gardening party!

Creamy Herb Dressing Makes about 1 1/4 cups 1 tablespoon finely diced shallot 2 tablespoons red wine vinegar 1/2 cup crème fraîche (page 113), heavy cream, sour cream, or plain yogurt 3 tablespoons extra-virgin olive oil 1 small garlic clove, finely grated or pounded with a pinch of salt 1 scallion, white and green part finely chopped 1/4 cup finely chopped soft herbs, in whatever proportions you like. Use any combination of parsley, cilantro, dill, chives, chervil, basil, and tarragon 1/2 teaspoon sugar Salt Freshly ground black pepper In a small bowl, let the shallot sit in the vinegar for 15 minutes to macerate (see page 118). In a large bowl, whisk together the shallot and macerating vinegar with the crème fraîche, olive oil, garlic, scallion, herbs, sugar, a generous pinch of salt, and a pinch of black pepper. Taste with a leaf of lettuce, then adjust salt and acid as needed. Refrigerate leftovers, covered, for up to 3 days.

Orange Sesame Dressing Serves: 3 4 tablespoons unhulled sesame seeds, divided ¼ cup raw cashew nuts or ⅛ cup raw cashew butter 2 navel oranges, peeled 2 tablespoons Blood Orange Vinegar*, Riesling Reserve Vinegar*, or white wine vinegar Toast the sesame seeds in a dry skillet over medium-high heat for 3 minutes, mixing with a wooden spoon and shaking the pan frequently. In a high-powered blender, combine 2 tablespoons of the sesame seeds, cashews, oranges, and vinegar. If needed, add orange juice for a thinner consistency. Sprinkle remaining sesame seeds on top of the salad. Serving Suggestion: Toss with mixed greens, tomatoes, red onions, and additional diced oranges or kiwi. PER SERVING: CALORIES 162; PROTEIN 5g; CARBOHYDRATE 17g; TOTAL FAT 9.6g; SATURATED FAT 1.5g; SODIUM 4mg; FIBER 3.5g; BETA-CAROTENE 82mcg; VITAMIN C 55mg; CALCIUM 133mg; IRON 2.2mg; FOLATE 43mcg; MAGNESIUM 76mg; ZINC 1.4mg; SELENIUM 5.4mcg

About an hour before we want to eat them, usually for lunch, she takes her four-pronged gardening fork and unearths one or two. She washes them under cold water and scrapes them with a paring knife to remove most of the skin. Finally, she fries them until they are mahogany brown and crisp on the outside. While the potatoes are cooking, she makes a white curly endive salad, une frisée, and seasons it with a dressing made of diced garlic, mustard, red wine vinegar, peanut oil, and salt and pepper. That simple combination is still one of the greatest feasts that I can evoke in my gastronomic memory.

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.

Different regions evoke different images in the minds of high school students, often depending on where they grew up. In the age of cyberspace, college is still synonymous with a quaint New England town featuring the traditional red brick, white columns, and ivy all around. That enduring mental picture combines with the seemingly inborn cultural snobbery of the East Coast to produce millions of students who think that civilization ends at the western edge of Pennsylvania—if not the Hudson River. For Midwesterners, the situation is just the opposite: a century-old cultural inferiority complex. Many applicants from those states will do anything to get the heck out, even though there are more good colleges per capita in states like Iowa, Minnesota, and Ohio than anywhere else in the nation. The West Coast fades in and out as a trendy place for college, depending on earthquakes, the regional economy, and the overcrowding and tuition increases that plague the University of California system. Among those seeking warmer weather, the South has become a popular place, especially since Southerners themselves are more likely to stay close to home. Collective perceptions of the various regions have some practical consequences. First, most of the elite schools in the Northeast are more selective than ever. In addition, a lot of mediocre schools in the Northeast, notably Boston, are being deluged with applicants simply because they are lucky enough to be in a hot location. In the Midwest, many equally good or superior schools are much less difficult to get into, especially the fine liberal arts colleges in Ohio. In the South, the booming popularity of some schools is out of proportion to their quality. The weather may be nice and the football top-notch, but students who come from far away should be prepared for culture shock.

She giggled as Michael stripped off his shirt, her eyes widening. I followed her gaze and choked as I realized Michael’s pale white chest had red beard burns and marks I’d left. Olivia gave me a thumbs-up, and my face burned with a combination of embarrassment and silly pride.

Indian music divides the octave into 22 srutis or demi-semitones. These microtonal intervals permit fine shades of musical expression unattainable by the Western chromatic scale of 12 semitones. Each one of the seven basic notes of the octave is associated in Hindu mythology with a color, and the natural cry of a bird or beast-Do with green, and the peacock; Re with red, and the skylark; Mi with golden, and the goat; Fa with yellowish white, and the heron; Sol with black, and the nightingale; La with yellow, and the horse; Si with a combination of all colors, and the elephant.

No-Process-Pickles 1 cup water 1 cup white vinegar 2 teaspoons salt 1 tablespoon sugar Handful of fresh dill Whole peppercorns and peeled garlic cloves Kirby cucumbers (or regular cucumbers, cut into quarters lengthwise) Red radishes, sliced thin Fill clear glass jars with the pickles and radishes, creating a nice color palette of red and green. Add the herbs and spices. Combine the water, vinegar, sugar and salt in a jar with a lid, and shake to dissolve. Pour over pickles in the jars. Seal and refrigerate. These will be ready the next morning and can last up to a month—after that, please discard for safety’s sake.

Tina, who clearly had it in mind to dazzle her new husband in the kitchen, wanted desperately to learn the secrets of Angelina's red gravy. So they picked a Sunday afternoon soon after New Year's and Angelina hauled out her mother's old sausage grinder and stuffer. Gia had volunteered to make the trip to the butcher's shop and brought back good hog casings, a few pounds of beautifully marbled pork butt and shoulder glistening with clean, white fat, and a four-pound beef chuck roast. It wasn't every that the grinder came out for fresh homemade sausages and meatballs, but it wasn't every day that Gia and Angelina teamed up to pass on the Mother Recipe to the next generation. Gia patiently instructed Tina on the proper technique for flushing and preparing the casings, then set them aside while Angelina showed her how to build the sauce: start with white onion, fresh flat-leaf parsley, and deep red, extra-sweet frying peppers; add copious amounts of garlic (chopped not so finely); season with sea salt, crushed red pepper, and freshly ground black pepper; simmer and sweat on a medium flame in good olive oil; generously sprinkle with dried herbs from the garden (palmfuls of oregano, rosemary, and basil); follow with a big dollop of thick, rich tomato paste; cook down some more until all of the ingredients were completely combined; pour in big cans of fresh-packed crushed tomatoes and a cup of red wine (preferably a Sangiovese or a Barolo); reseason, finish with fresh herbs; bring to a high simmer, then down to a low flame; walk away.

She returned to the floor, and a tray appeared beside her with a sandwich, glass of milk, and some cubes of cantaloupe. She didn't know who brought it in, but she picked up a piece of the cantaloupe and examined it. The color matched some of the roses in the lady's garden, exactly what she needed for the flowers she'd drawn behind her butterfly. Yellow, white, and a dab of red- she combined them on the plate until a soft peach colored her palette. Walter thought she should grow up, like the lady wanted Oliver to do, but grown-ups didn't spend their nights dancing in gardens. Or painting. "I will stay a girl forever," she whispered, changing the lyrics from 'Peter Pan.' "And be banished if I don't." She began to paint her butterfly. "I'll never grow up," she chanted as she worked. It wasn't until the first rays of dawn spilled across her paper that she began to feel sleepy. Her floor was covered with pictures and papers, but where others might see a mess, she saw a new world. There were flowers and trees and butterflies she'd brought to life with her hands. And her heart. A lot of people thought she wasn't good at anything, but it wasn't true. She was good at making things.

The fact that there were more adults than children at her party didn't seem to faze Dixie. "That child is like a dandelion," Lettie said. "She could grow through concrete." Dixie's birthday party had a combination Mardi Gras/funeral wake feel to it. Mr. Bennett and Digger looped and twirled pink crepe paper streamers all around the white graveside tent until it looked like a candy-cane castle. Leo Stinson scrubbed one of his ponies and gave pony rides. Red McHenry, the florist's son, made a unicorn's horn out of flower foam wrapped with gold foil, and strapped it to the horse's head. "Had no idea that horse was white," Leo said, as they stood back and admired their work. Angela, wearing an old, satin, off-the-shoulder hoop gown she'd found in the attic, greeted each guest with strings of beads, while Dixie, wearing peach-colored fairy wings, passed out velvet jester hats. Charlotte, who never quite grasped the concept of eating while sitting on the ground, had her driver bring a rocking chair from the front porch. Mr. Nalls set the chair beside Eli's statue where Charlotte barked orders like a general. "Don't put the food table under the oak tree!" she commanded, waving her arm. "We'll have acorns in the potato salad!" Lettie kept the glasses full and between KyAnn Merriweather and Dot Wyatt there was enough food to have fed Eli's entire regiment. Potato salad, coleslaw, deviled eggs, bread and butter pickles, green beans, fried corn, spiced pears, apple dumplings, and one of every animal species, pork barbecue, fried chicken, beef ribs, and cold country ham as far as the eye could see.

We love the unexpected, the gloriously chaotic combination of a million different elements. We love things that have history. We’re not looking for perfection. If we love something, we will find a way to make it fit. We love rock ’n’ roll style as well as farmhouse. We love boho and hippie and country. The truth is, we’re a little of all those things combined. You could say we have commitment issues. We love color, but we also love white. We love vintage concert posters mixed with red-lacquered Asian pieces, then combined with chippy, peely farmhouse furniture and maybe topped off with fringed velvet curtains. For us, the design process is a gut-wrenchingly beautiful thing, a deeply meditative process, a cultural exploration of who you are, and it’s one of the most personal things you can do. If a home is set up the right way, there’s something you can feel, and it’s not for anyone else; it’s for yourself. All the stars (or the chandeliers) align, and you just know: It’s right.

Sautéed Dorado with Creole Tomato Sauce “First, catch a 3-foot dorado,” my step-by-step notes for this recipe begin. That part over, the preparation is simple—all that fabulously fresh fish requires. With white-fleshed, delicate fish such as dorado, I prefer to garnish it with the sauce, rather than cook it in the sauce, as Daphne did with her tuna in Bequia. For the sauce 4 tablespoons olive oil 2 cloves garlic, chopped 2 medium onions, sliced thinly 3 sweet bell peppers (a combination of red, green, and/or yellow), thinly sliced and slices cut in half 1⁄2 teaspoon hot pepper, seeded and finely chopped Salt and freshly ground black pepper 2 green onions, thinly sliced on the diagonal 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme 2 tablespoons cilantro, chopped 3–4 tomatoes, chopped 1⁄2 cup white wine (approx.) For the fish 2 limes 21⁄2–3 pounds dorado or other fish fillets 1 cup flour Salt and freshly ground black pepper 2 tablespoons butter 2 tablespoons olive oil 2 cloves garlic, thickly sliced 1. To make the sauce: In a large, heavy pan with a lid, heat the olive oil. Add the garlic and onions and cook gently over medium heat, stirring frequently, until the onions are meltingly soft and translucent (but not brown), about 10 minutes. 2. Add the sweet and hot peppers, and cook about 10 minutes more, stirring occasionally. Season with salt and pepper and add green onions, thyme, cilantro, and tomatoes. Cover and cook until the sauce has thickened a bit, about 10 minutes. 3. Add the white wine and simmer a bit longer for the flavors to blend. Taste and adjust seasoning, adding a bit more wine, stock, or water if the sauce seems too thick. Keep warm over low heat. 4. Meanwhile, squeeze the limes over the fish, and rub with the pith. Season the flour with salt and pepper and dredge the fillets in the mixture. 5. In a large skillet, heat the butter and oil. Add the sliced garlic cloves and allow them to sauté for about 5 minutes over low heat. 6. Remove the garlic and raise the heat to medium. Sauté the dorado fillets, about 4 minutes per side (if thick), turning only once. Fish is done when it just flakes. Serve with rice and the warm tomato sauce. Serves 6

Breakfast Quiche in a Cup Ingredients: 1 (10 oz.)  pkg. frozen chopped spinach 3 large eggs, beaten 3 large egg whites, beaten 1/2 medium red bell pepper, diced 1/4 medium onion, finely diced Pepper to taste Directions: 1. Preheat the oven to 350 dg. F.  Lightly coat a 12 cup muffin tin with coconut oil. 2. Cook the spinach according to package directions and squeeze dry of excess liquid. In a medium bowl combine the spinach with the remaining ingredients and stir well. 3. Divide between the muffin cups and bake for 20 minutes, or until a tester comes out clean.

On the Pacific Coast, salmon usually is sold by species name because of the differences in color, texture, and flavor among species. Chinook (or king) salmon, for example, which ranges in color from white to deep salmon, is the highest-quality salmon and therefore the highest priced. Little of this salmon is canned because most is sold fresh or smoked. Sockeye is the reddest of all varieties, is of high quality, and also is high in price. Silver, medium-red, or Coho salmon, usually a rich orange color slightly touched with red, is widely used for canning. Pink or humpback salmon is lighter in color but has excellent flavor and is good for use in many combination recipes. Chum or keta salmon is light colored and bland in flavor.Δ

I am a Tamilian by geographical disposition and a Roman Catholic by faith. A very unfortunate combination, if you ask me. Because not only did I get stuck with a name like Sophia Thilagam, I was also frequently subject to the aesthetically disturbing sight of crimson red, Kanjeevaram silk sarees with loud, gold borders worn with Colgate-white veils and equally unsubtle tiaras to match. The Tamil Catholic wedding, of course.

Red and white wine (TBD) Victory Brewing Company Prima Pilsner Soft pretzel bread/spicy mustard sauce Cheesesteak arancini/homemade marinara sauce Deconstructed pork sandwich: braised pork belly, sautéed broccoli rabe, provolone bread pudding Lemon water ice Commissary carrot cake I'm particularly proud of my riff on the pork sandwich, one of Philadelphia's lesser-known specialties. Everyone presupposes the cheesesteak is Philadelphia's best sandwich, when, in fact, my favorite has always been the roast pork. Juicy, garlicky slices of pork are layered with broccoli rabe and sharp provolone on a fresh roll, the rich juices soaking into the soft bread while the crunchy crust acts like a torpedo shell, keeping everything inside. The flavors explode in your mouth in each bite: the bitter broccoli rabe, the assertive cheese, the combination of garlic and spices and tender pork.

White Chocolate Peppermint Cupcakes Don’t be a hater like Callie! While chocolate white may  not be technically chocolate, it’s still yummy. Makes 28 cupcakes Ingredients For the peppermint cupcakes: - 3 cups cake flour - 1 ¾ cups sugar - 1 tablespoon baking powder - 1 teaspoon salt - 1 cup unsalted butter at room temperature cut into small cubes - 5 egg whites - 1 ¼ cup milk at room temperature - 1 tablespoon peppermint extract - 12 crushed candy canes For the White Chocolate Swirled Buttercream: - 1 cup unsalted butter at room temperature - 1 cup vegetable shortening - 8 cups confectioners’ sugar - 2 tablespoons vanilla extract - ¼ cup milk - 4.4 ounces (125 grams) good quality white chocolate - Red gel paste food color For the white chocolate ganache & decoration: - 6 ounces (170 grams) white chocolate - 2 ounces (57 grams) heavy cream - 28 soft peppermint candy balls Instructions Make the cupcakes Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and line muffin tin with cupcake liners. Combine milk and peppermint extract. Set aside. Combine cake flour, sugar, baking powder, and salt in a bowl and mix on low for 2-3 minutes. Add butter a few cubes at a time and mix on low until mixture resembles coarse sand. Add egg whites and beat on medium until combined. Gradually add milk mixture and beat for 1-2 minutes until batter is smooth. Fold in crushed candy canes. Fill cupcake liners ¾ full. Bake for 16-18 minutes, or until toothpick inserted comes out with a few crumbs. Allow cupcakes to cool in the pan for 5 minutes, then remove to wire racks to finish cooling. Make the White Chocolate Buttercream Cream butter, vegetable shortening, and vanilla in bowl and mix on medium speed for 2 minutes until smooth. Reduce mixer speed to low and slowly add confectioners’ sugar 1 cup at a time while mixer is running. Once all the sugar is incorporated, add the milk and mix for 30 seconds. Melt white chocolate in microwave in 30-second intervals, stirring after each turn until melted. Incorporate melted chocolate into buttercream and mix until fluffy. Reserve ¼ cup buttercream and add a small amount of red color get to tint. Prepare a small piping bag with the red buttercream and snip the tip off. Prepare a large piping bag fitted with a large round tip. Streak the inside of the large piping bag with six stripes of red buttercream. Fill the rest of the bag with the White Chocolate Buttercream. Squeeze a swirled dollop of buttercream on top of each cupcake. Place cupcakes in the refrigerator to chill while preparing the ganache. Make the White Chocolate Ganache and Assemble Combine cream and white chocolate in bowl and heat on 30-second intervals, stirring after each turn, for about 1 minute. Stir until chocolate melts, allow to cool and thicken slightly for five minutes. Transfer to a squeeze bottle and drizzle ganache on top of buttercream. Garnish each cupcake with a peppermint candy.

On television and on the front pages of the major newspapers, Trump clearly seemed to be losing the election. Each new woman who came forward with charges of misbehavior became a focal point of coverage, coupled with Trump’s furious reaction, his ever darkening speeches, and the accompanying suggestion that they were dog whistles aimed at racists and anti-Semites. “Trump’s remarks,” one Washington Post story explained, summing up the media’s outlook, “were laced with the kind of global conspiracies and invective common in the writings of the alternative-right, white-nationalist activists who see him as their champion. Some critics also heard echoes of historical anti-Semitic slurs in Trump’s allegations that Clinton ‘meets in secret with international banks to plot the destruction of U.S. sovereignty’ and that media and financial elites were part of a soulless cabal.” This outlook, which Clinton’s campaign shared, gave little consideration to the possibility that voters might be angry at large banks, international organizations, and media and financial elites for reasons other than their basest prejudices. This was the axis on which Bannon’s nationalist politics hinged: the belief that, as Marine Le Pen put it, “the dividing line is [no longer] between left and right but globalists and patriots.” Even as he lashed out at his accusers and threatened to jail Clinton, Trump’s late-campaign speeches put his own stamp on this idea. As he told one rally: “There is no global anthem, no global currency, no certificate of global citizenship. From now on, it’s going to be ‘America first.’” Anyone steeped in Guénon’s Traditionalism would recognize the terrifying specter Trump conjured of marauding immigrants, Muslim terrorists, and the collapse of national sovereignty and identity as the descent of a Dark Age—the Kali Yuga. For the millions who were not familiar with it, Trump’s apocalyptic speeches came across as a particularly forceful expression of his conviction that he understood their deep dissatisfaction with the political status quo and could bring about a rapid renewal. Whether it was a result of Trump’s apocalyptic turn, disgust at the Clintons, or simply accuser fatigue—it was likely a combination of all three—the pattern of slippage in the wake of negative news was less pronounced in Trump’s internal surveys in mid-October. Overall, he still trailed. But the data were noisy. In some states (Indiana, New Hampshire, Arizona) his support eroded, but in others (Florida, Ohio, Michigan) it actually improved. When Trump held his own at the third and final debate on October 19, the numbers inched up further. The movement was clear enough that Nate Silver and other statistical mavens began to take note of it. “Is the Presidential Race Tightening?” he asked in the title of an October 26 article. Citing Trump’s rising favorability numbers among Republicans and red-state trend lines, he cautiously concluded that probably it was. By November 1, he had no doubt. “Yes, Donald Trump Has a Path to Victory” read the headline for his column that day, in which he

Meals are occasions to share with family and friends. The ingredients are often simple, but the art lies in orchestrating the sun-warmed flavors. Courses follow in artful and traditional succession, but the showpiece of the meal is tender, juicy meat; this often means lamb or goat grilled or roasted on a spit for hours. Souvlaki--melting pieces of chicken or pork tenderloin on skewers, marinated in lemon, olive oil, and a blend of seasonings--are grilled to mouthwatering perfection. Meze, the Greek version of smorgasbord, is a feast of Mediterranean delicacies. The cooks of the Greek Isles excel at classic Greek fare, such as spanakopita--delicate phyllo dough brushed with butter and filled with layers of feta cheese, spinach, and herbs. Cheeses made from goat’s milk, including the famous feta, are nearly ubiquitous. The fruits of the sun--olive oil and lemon--are characteristic flavors, reworked in myriad wonderful combinations. The fresh, simple cuisine celebrates the waters, olive groves, and citrus trees, as well as the herbs that grow wild all over the islands--marjoram, thyme, and rosemary--scenting the warm air with their sensuous aromas. Not surprisingly, of course, seafood holds pride of place. Sardines, octopus, and squid, marinated in olive oil and lemon juice, are always popular. Tiny, toothsome fried fish are piled high on painted ceramic dishes and served up at the local tavernas and in homes everywhere. Sea urchins are considered special delicacies. Every island has its own specialties, from sardines to pistachios to sesame cakes. Lésvos is well-known for its sardines and ouzo. Zakinthos is famous for its nougat. The Cycladic island of Astypalaia was called the “paradise of the gods” by the ancient Greeks because of the quality of its honey. On weekends, Athenians flock to the nearby islands of Aegina, Angistri, and Evia by the ferryful to sample the daily catch in local restaurants scattered among coastal villages. The array of culinary treats is matched by a similar breadth of local wins. Tended by generation after generation of the same families, vineyards carpet the hillsides of many islands. Grapevines have been cultivated in the Greek Isles for some four thousand years. Wines from Rhodes and Crete were already renowned in antiquity, and traders shipped them throughout the Greek Isles and beyond. The light reds and gently sweet whites complement the diverse, multiflavored Greek seafood, grilled meats, and fresh, ripe fruits and vegetables. Sitting at a seaside tavern enjoying music and conversation over a midday meze and glass of retsina, all the cares in the world seem to evaporate in the sparkling sunshine reflected off the brightly hued boats and glistening blue waters.

The private ballroom, with its elaborate plasterwork scenes of Neptune, mermaids, porpoises, and fish, was a perfect backdrop for Vivien. She resembled a mermaid herself, wearing a green silk gown that clung to every curve of her body. The deep neckline and hem of the gown were trimmed with ruchings of white satin and dark green gauze, and the sleeves were mere wisps of gauze at the shoulders. It did not escape Grant's or any other man's attention that Vivien had dampened her skirts to cling more closely to her legs and hips, heedless of the bitter clime outside. That first sight of her was like a blow to the stomach. She wasn't classically beautiful, but she was as vibrant as a flame, with an intriguing combination of sweetness and witchery in her face. Her mouth was a fantasy come true, tender, full, and unmistakably carnal. The mass of her sunset-red curls had been pinned at the crown of her head, exposing a vulnerable neck and the most beautiful ivory shoulders Grant had ever seen.

I never really felt Jo was right for Alex. She only wanted to go out with him because he was student body president.” You are so full of it, I thought. Images of red and white Christmas candy canes danced through my brain. I seized them and snapped their little striped necks. I flipped through my notebook, pretending to look for previously recorded information. “I understand he asked her to the prom.” “I wouldn’t know anything about that,” Khandi said with a sniff. “But I’ll tell you this.” She leaned forward as if about to impart a great secret. “If Alex did ask her, it was because he felt sorry for her. But it totally backfired on him. I think that’s why Jo’s ghost is still here. She just can’t bear to let Alex go. Even she knows she’s a nobody without him.” Nobly, I resisted the impulse to stuff my notebook down her throat. “That’s an…interesting insight,” I said. “Oh, well,” Khandi said, sitting back and preening ever so slightly. “All the women in my family are like that.” “They know things and they have insights. Fascinating combination.

For the sauce 4 tablespoons olive oil 2 cloves garlic, chopped 2 medium onions, sliced thinly 3 sweet bell peppers (a combination of red, green, and/or yellow), thinly sliced and slices cut in half 1⁄2 teaspoon hot pepper, seeded and finely chopped Salt and freshly ground black pepper 2 green onions, thinly sliced on the diagonal 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme 2 tablespoons cilantro, chopped 3–4 tomatoes, chopped 1⁄2 cup white wine (approx.) For the fish 2 limes 2 1⁄2–3 pounds dorado or other fish fillets 1 cup flour Salt and freshly ground black pepper 2 tablespoons butter 2 tablespoons olive oil 2 cloves garlic, thickly sliced 1. To make the sauce: In a large, heavy pan with a lid, heat the olive oil. Add the garlic and onions and cook gently over medium heat, stirring frequently, until the onions are meltingly soft and translucent (but not brown), about 10 minutes. 2. Add the sweet and hot peppers, and cook about 10 minutes more, stirring occasionally. Season with salt and pepper and add green onions, thyme, cilantro, and tomatoes. Cover and cook until the sauce has thickened a bit, about 10 minutes. 3. Add the white wine and simmer a bit longer for the flavors to blend. Taste and adjust seasoning, adding a bit more wine, stock, or water if the sauce seems too thick. Keep warm over low heat. 4. Meanwhile, squeeze the limes over the fish, and rub with the pith. Season the flour with salt and pepper and dredge the fillets in the mixture. 5. In a large skillet, heat the butter and oil. Add the sliced garlic cloves and allow them to sauté for about 5 minutes over low heat. 6. Remove the garlic and raise the heat to medium. Sauté the dorado fillets, about 4 minutes per side (if thick), turning only once. Fish is done when it just flakes. Serve with rice and the warm tomato sauce. Serves 6

COLD DOLMAS Thoroughly combine white rice, parsley, dill, mint, finely chopped onion, and golden raisins. Roll a teaspoonful of rice filling in blanched grape leaves. Line the bottom of a Dutch oven with loose grape leaves, and pack rolled dolmas tightly in layers. Just cover with water, drizzle with olive oil, and dot with butter. Place a heavy plate atop the dolmas, cover, and cook over medium-low heat until the rice is cooked, about one hour. Serve cold with lemon.

OYAKI Vegetable bun Serves 4–6 (makes about 20 buns) Preparation time: 2½ hrs Cooking time: 15 mins For the dough 300g (10½ oz) wholemeal flour 50g (1¾ oz) cake/self-raising flour 250ml (8½ fl oz) water For the filling 2kg (4 lb 6 oz) mixed shredded cabbage, finely cut daikon (white radish) and carrot 160g (5½ oz) yellow miso 40g (1½ oz) sugar 4 tbsp vegetable oil 1 tbsp basic dashi or water Vegetable and sweet miso 1 aubergine or daikon, finely sliced For the sweet miso sauce 300g (10½ oz) yellow miso 100g (3½ oz) sugar 50ml (1½ fl oz) vegetable oil 1 tbsp basic dashi or water Sweet potato with sweet red bean paste 2 sweet potatoes, peeled and thinly sliced into rounds 225g (8 oz) red bean paste, sweetened to taste salt, for seasoning 1 Working the dough correctly is key. Combine the two flours in a large bowl and then add the water slowly, mixing with chopsticks, just until combined. Cover with cling film and allow the dough to stand for 2 hours. 2 Meanwhile, prepare the filling. Steam the vegetables in a steamer until just tender but still retaining a bit of bite. Remove, allow to cool, then squeeze out excess liquid. Put the steamed vegetables in a large bowl. 3 In a bowl, combine the miso, sugar, vegetable oil and dashi. Pour the mixture into the bowl with the steamed vegetables and mix well. 4 Divide the vegetable filling into 20 portions and form into balls. Do the same with the dough. 5 To make the buns, take one ball of dough and place on a lightly floured surface. Use the palm of one hand to flatten (or use a rolling pin) into a small circle about 10cm (4 in) in diameter and about 2mm (1/12 in) thick. Try to make the centre of the dough slightly thicker than the edges. 6 Place a ball of filling in the centre. Fold over the dough and shape into a ball, pressing the edges firmly to seal. 7 Steam the oyaki in a metal steamer lined with a damp cloth for 13 minutes, until the dough looks opaque and the centre is cooked through. 8 Once steamed, serve at once. Alternatively you can fry them in a non-stick pan over medium heat for 1–2 minutes, or until each side is lightly golden. For the vegetable and sweet miso 1 Bring a saucepan of water to the boil and blanch the aubergine for a few minutes, until softened. Remove and drain. 2 To make the sweet miso sauce, combine the miso, sugar, vegetable oil, and dashi in a bowl. Spread the miso sauce between two slices of the thinly sliced vegetables like a miso sandwich. For the sweet potato with sweet red bean paste 1 Season the sweet potatoes with salt. 2 Spread red bean paste between two slices of sweet potato, like a miso sandwich.

Sweet Potato Black Bean Burger TOTAL COOK TIME: 35 MINUTES | MAKES 4 SERVINGS This burger is a longevity powerhouse. Loaded with beans, greens, sweet potatoes, and pepitas, it’s the perfect example of a blue zones–inspired twist on a classic American comfort food. The Patty and Buns: 1½ cups rolled oats 1 cup peeled, mashed, cooked sweet potato 1 cup mashed black beans ½ teaspoon salt 2 teaspoons onion powder 1 teaspoon ground cumin 1 teaspoon smoked paprika ½ teaspoon black pepper ½ teaspoon chipotle powder, optional Oil for cooking 4 whole wheat burger buns The Sauce: ¼ cup toasted pepitas ¼ cup good-quality salsa verde The Toppings: 1 avocado, sliced ½ cup loosely packed sliced kale Pickled or thinly sliced raw red onion* To make the patties, pulse the rolled oats in a food processor until coarsely ground and set aside. Combine the sweet potato, black beans, salt, and spices; then incorporate the ground oats. Let this sit for about 5 minutes so flavors can marry. Form the mixture into 4 patties. In a skillet, heat a thin layer of oil over medium heat. Add the patties and fry on both sides until crisped, about 4 minutes per side. To make the sauce: Puree the pepitas and salsa verde in a food processor or blender and set aside. Build your burger: Mash the avocado and spread on the bottom bun. Then, add your patty and top with the pepita sauce. Finish off the burger with kale and red onion, then the top bun. *To pickle red onions, submerge them in white vinegar with a generous pinch of salt for at least 6 hours.