Right Ingredients Quotes

If you are careful,' Garp wrote, 'if you use good ingredients, and you don't take any shortcuts, then you can usually cook something very good. Sometimes it is the only worthwhile product you can salvage from a day; what you make to eat. With writing, I find, you can have all the right ingredients, give plenty of time and care, and still get nothing. Also true of love. Cooking, therefore, can keep a person who tries hard sane.

Beyond that, memories have a way of changing on us. Souring or sweetening over time—like a brew we drink, then recreate later by taste, only getting the ingredients mostly right. You can’t taste a memory without tainting it with who you have become.

The first ingredient to being wrong is to claim that you are right. Geniuses have a knack for raising new questions. Hence by the public they are either admired for their creativity or, even more commonly so, detested for disturbing the daily peace of mind.

Life is glorious, but life is also wretched. It is both. Appreciating the gloriousness inspires us, encourages us, cheers us up, gives us a bigger perspective, energizes us. We feel connected. But if that's all that's happening, we get arrogant and start to look down on others, and there is a sense of making ourselves a big deal and being really serious about it, wanting it to be like that forever. The gloriousness becomes tinged by craving and addiction. On the other hand, wretchedness--life's painful aspect--softens us up considerably. Knowing pain is a very important ingredient of being there for another person. When you are feeling a lot of grief, you can look right into somebody's eyes because you feel you haven't got anything to lose--you're just there. The wretchedness humbles us and softens us, but if we were only wretched, we would all just go down the tubes. We'd be so depressed, discouraged, and hopeless that we wouldn't have enough energy to eat an apple. Gloriousness and wretchedness need each other. One inspires us, the other softens us. They go together.

In a world of sorrow, love was an act of will. All you needed were the right ingredients.

Maybe this is what happens when you fall in love. On the outside a lighter is nothing amazing, but it holds all the ingredients that can create something wonderful. With a few pushes in the right direction, you can inspire something so brilliant that it pushes back the darkness.

The irritating question they ask us -- us being writers -- is: "Where do you get your ideas?" And the answer is: Confluence. Things come together. The right ingredients and suddenly: Abracadabra!

We were halfway back to the fireplace when Set caught us by surprise. He was going on with his list of ridiculous ingredients: "And snakeskins. Yes, three large ones, with a sprinkling of hot sauce--" Then he stopped abruptly, like he'd had a revelation. He spoke in a much louder voice, calling across the room. "And a sacrificial victim would be good! Maybe a young idiot magician who can't do a proper invisibility spell, like CARTER KANE over there!" Menshikov stared right at me. "My, my... how kind of you to deliver yourselves. Well done, Set." "Hmm?" Set asked innocently. "Do we have visitors?

It has all the right ingredients: rich contents, friendly, personal language, subtle humor, the right references, and a plethora of pointers to resources.

True love is like bread. It needs the right ingredients, a little heat, and some magic to rise.

And suddenly I realize that although I've never thought about being in love with Nick before, all the right ingredients are there. I fancy him. I like him. He's my friend. He makes me laugh. I love being with him. And I start to feel all sort of warm and glowy, and screw the other stuff. Screw the stuff about him having no money, and living in a bedsit, and not being what I thought I wanted. I'm just going to go with this and see where it ends up. I mean, no one says I have to marry the guy, for God's sake.

We got the spell exactly right. Except for the ingredients. And most of the poetry. And it probably wasn’t the right time. And Gytha took most of it home for the cat, which couldn’t of been proper.

I used to know a sculptor... He always said that if you looked hard enough, you could see where each person carried his soul in his body. It sounds crazy, but when you saw his sculptures, it made sense. I think the same is true with those we love... Our bodies carry our memories of them, in our muscles, in our skin, in our bones. My children are right here." She pointed to the inside curve of her elbow. "Where I held them when they were babies. Even if there comes a time when I don't know who they are anymore. I believe I will feel them here.

You can have and use all of the right ingredients, but if the alchemy isn’t right, it’ll be a disaster.

That is why it could happen anywhere, given the right ingredients: particular people in government, competing with others- or with each other- over natural and wealth-creating resources.

In fact, there is absolutely nothing healthy in your house. And you thought you were eating healthily this whole time. Every food and drink item in your pantry and refrigerator has been slowly killing you. General supermarkets aren’t much different—over ninety-five percent of the food and drinks neatly stacked on shelves are slowly killing humans. Just like your water supply we’ve poisoned, we’ve made sure the places you go to purchase food are overflowing with poison for you to freely ingest. But we don’t force you to eat poisonous food, you choose to eat it yourselves. Most of the poisons are shown right on the food or drinks’ ingredient list for you to peruse through.” “Yeah, right. Like I can understand half of the words on those ingredient lists.” Karver laughed while filling a pot full of fluoride tap water and putting it on a burner to boil. “It’s pretty simple. If you don’t understand what an ingredient is, you shouldn’t be putting it in your body. Natural flavors …” Karver laughed.

There are three ingredients for success—aggressiveness, timing and skill—and if you have enough aggressiveness at the right time, you don’t need that much skill.

Cooking without remuneration" and "slaving over a hot stove" are activities separated mostly by a frame of mind. The distinction is crucial. Career women in many countries still routinely apply passion to their cooking, heading straight from work to the market to search out the freshest ingredients, feeding their loved ones with aplomb. [...] Full-time homemaking may not be an option for those of us delivered without trust funds into the modern era. But approaching mealtimes as a creative opportunity, rather than a chore, is an option. Required participation from spouse and kids is an element of the equation. An obsession with spotless collars, ironing, and kitchen floors you can eat off of---not so much. We've earned the right to forget about stupefying household busywork. But kitchens where food is cooked and eaten, those were really a good idea. We threw that baby out with the bathwater. It may be advisable to grab her by her slippery foot and haul her back in here before it's too late.

When you're unhappy, you either see nothing at all and the world sinks into meaninglessness, or else you see things preternaturally sharply, and everything suddenly seems to have meaning. Even the most banal things, like a traffic light turning from red to green, can decide whether you turn left or right.

Live or die, but don't poison everything... Well, death's been here for a long time -- it has a hell of a lot to do with hell and suspicion of the eye and the religious objects and how I mourned them when they were made obscene by my dwarf-heart's doodle. The chief ingredient is mutilation. And mud, day after day, mud like a ritual, and the baby on the platter, cooked but still human, cooked also with little maggots, sewn onto it maybe by somebody's mother, the damn bitch! Even so, I kept right on going on, a sort of human statement, lugging myself as if I were a sawed-off body in the trunk, the steamer trunk. This became perjury of the soul. It became an outright lie and even though I dressed the body it was still naked, still killed. It was caught in the first place at birth, like a fish. But I play it, dressed it up, dressed it up like somebody's doll. Is life something you play? And all the time wanting to get rid of it? And further, everyone yelling at you to shut up. And no wonder! People don't like to be told that you're sick and then be forced to watch you come down with the hammer. Today life opened inside me like an egg and there inside after considerable digging I found the answer. What a bargain! There was the sun, her yolk moving feverishly, tumbling her prize -- and you realize she does this daily! I'd known she was a purifier but I hadn't thought she was solid, hadn't known she was an answer. God! It's a dream, lovers sprouting in the yard like celery stalks and better, a husband straight as a redwood, two daughters, two sea urchings, picking roses off my hackles. If I'm on fire they dance around it and cook marshmallows. And if I'm ice they simply skate on me in little ballet costumes. Here, all along, thinking I was a killer, anointing myself daily with my little poisons. But no. I'm an empress. I wear an apron. My typewriter writes. It didn't break the way it warned. Even crazy, I'm as nice as a chocolate bar. Even with the witches' gymnastics they trust my incalculable city, my corruptible bed. O dearest three, I make a soft reply. The witch comes on and you paint her pink. I come with kisses in my hood and the sun, the smart one, rolling in my arms. So I say Live and turn my shadow three times round to feed our puppies as they come, the eight Dalmatians we didn't drown, despite the warnings: The abort! The destroy! Despite the pails of water that waited, to drown them, to pull them down like stones, they came, each one headfirst, blowing bubbles the color of cataract-blue and fumbling for the tiny tits. Just last week, eight Dalmatians, 3/4 of a lb., lined up like cord wood each like a birch tree. I promise to love more if they come, because in spite of cruelty and the stuffed railroad cars for the ovens, I am not what I expected. Not an Eichmann. The poison just didn't take. So I won't hang around in my hospital shift, repeating The Black Mass and all of it. I say Live, Live because of the sun, the dream, the excitable gift.

Sometimes it is the only worthwhile product you can salvage from a day: what you make to eat. With writing, I find, you can have all the right ingredients, give plenty of time and care, and still get nothing. Also true of love.

Season food with the proper amount of salt at the proper moment; choose the optimal medium of fat to convey the flavor of your ingredients; balance and animate those ingredients with acid; apply the right type and quantity of heat for the proper amount of time—do all this and you will turn out vibrant and beautiful food, with or without a recipe.

The magic ingredient in fiction is that special something that socks readers right in the gut and leaves them breathless with joy or sorrow

Absence is one of the most useful ingredients of family life, and to dose it rightly is an art like any other.

Your best friend is a mirror. Other friends ask after you when you are standing right there. “Where are you?” They ask, “Why are you without your other self?” You two are the ingredients to make something brand new. You cannot unbake a cake. You can only slice. A knife is a mirror. A best friend can be a knife.

You must be very patient to tell stories. And you must sit with the idea, allowing it to simmer like soup on the stove. You wouldn't go to all the trouble of cutting up the ingredients, throwing them in the pot and expecting it to cook without fire, right?

I could see the meal was going to be a success even before anyone had taken a single mouthful: the mood was right, and mood, I am convinced, is the most essential ingredient for any taste to develop. Taste is not a product of the mouth; it lies entirely in the mind.

…food is capable of feeding far more than a rumbling stomach. Food is life; our well-being demands it. Food is art and magic; it evokes emotion and colors memory, and in skilled hands, meals become greater than the sum of their ingredients. Food is self-evident; plucked right from the ground or vine or sea, its power to delight is immediate. Food is discovery; finding an untried spice or cuisine is for me like uncovering a new element. Food is evolution; how we interpret it remains ever fluid. Food is humanitarian: sharing it bridges cultures, making friends of strangers pleasantly surprised to learn how much common ground they ultimately share.

A producer is a man with a dream. I say, ‘I don’t write, I don’t direct, I don’t act, I don’t compose music, I don’t design costumes. What do I do? I make things happen.’ A producer is like a chef. You get all the right ingredients together and make a tasty stew. You put the wrong ingredient together, it’ll taste bad” David Wolpert

Marrying the right girl is the single most important ingredient for a happy life,” he’d also said.

I sort and mix all the right ingredients that makes a lip smacking, eye drooling over the tasty mental treat contained in my story delights.

The irritating question they ask us—us being writers—is: “Where do you get your ideas?” And the answer is: Confluence. Things come together. The right ingredients and suddenly: Abracadabra!

I can follow pretty much every programming language out there, I can make a two-hundred-year-old diary out of some really nasty ingredients, I can even make sense out of the instruction booklets that come with IKEA furniture, but I can*not* make heads or tails of this nonsense right here.

When you ask yourself, What does an intelligent system do?, it is intuitively obvious to think in terms of behavior. We demonstrate human intelligence through our speech, writing, and actions, right? Yes, but only to a point. Intelligence is something that is happening in your head. Behavior is an optional ingredient. This is not intuitively obvious, but it’s not hard to understand either.

Does it seem like things were better when you were younger?” Huck asked. “Did life really make more sense then?” “Yeah,” Tress whispered. “I remember…calm nights, watching the spores fall from the moon. Lukewarm cups of honey tea. The thrill of baking something new.” “I remember not being afraid,” Huck said. “I remember waking each day to familiar scents. I remember thinking I understood how my life would go. Same as my parents’. Simple. Maybe not wonderful, but also not terrifying.” “I don’t think things were really better though,” Tress said softly, still staring at the ceiling. “We just remember it that way because it’s comforting.” “And because we couldn’t see the troubles,” Huck agreed. “Maybe we didn’t want to see them. When you’re young, there’s always someone else to deal with the problems.” Tress nodded. Beyond that, memories have a way of changing on us. Souring or sweetening over time—like a brew we drink, then recreate later by taste, only getting the ingredients mostly right. You can’t taste a memory without tainting it with who you have become.

You can have all the right ingredients, have measured them carefully and mixed them, but without warmth, you'll end up with a loaf of bread flatter than a plate. And while you might be able to eat it, it won't feed you.

Feeling inspired, I grabbed one of Jay’s cookbooks from the kitchen shelf and flicked through until I found a recipe for something I recognised. Lasagna. That was just pasta, and pasta was easy, right? Trying not to be put off by the list of ingredients longer than my small intestine, I scanned the instructions. Chop onions… I could do that. Brown mince…trickier but manageable. Probably. Make a roux in the usual way… I sighed, shut the book with a snap and went off to make dinner in my usual way: pierce film; bung in microwave; wait for bell.

How do you find a name?" "In this case, on a shampoo bottle. It's one of the ingredients; Sodium Laureth Sulphate. He thought it was a beautiful word and sounded like a name." "He's right." "Mum didn't think so. He swears he told her at the time where it came from, and maybe he did, but she was too ill to remember. I was seven when she found out, and then she hit the roof. 'You named our daughter after a chemical!' That kind of thing." "I still think it's a cool name," said Sam, and I could hear the smile in his voice. It was a soft voice, too. I liked it. "And very beautiful," he added. "Thank you," I said, feeling a little warm inside. "And that's why I have such a boring name," said Benjamin. "Oh, hey," said Sam. "That's a cool name, too." "No, it's not," said Benjamin. "There are two Bens in my class. Mum said she was going to choose my name when I was born. Dad wasn't allowed. So I got a boring name. But that's why Stan's called Stan." "Because you wanted him to have a boring name, too?" "Stan's not a boring name. It's short for Stannous." "Stannous?" "Stannous Chloride," I said. "It's a chemical. It was on a tube of toothpaste." Sam laughed. "Mum hit the roof," said Benjamin, proudly.

Vague as this is, it is a great advance on the popular demand for a perfect gentleman and a perfect lady. And, after all, no market demand in the world takes the form of exact technical specification of the article required. Excellent poultry and potatoes are produced to satisfy the demand of housewives who do not know the differences between a tuber and a chicken. They will tell you that the proof of the pudding is in the eating; and they are right. The proof of the Superman will be in the living; and we shall find out how to produce him by the old method of trial and error, and not by waiting for a completely convincing prescription of his ingredients.

Knowing pain is a very important ingredient of being there for another person. When you are feeling a lot of grief, you can look right into somebody’s eyes because you feel you haven’t got anything to lose—you’re just there.

No, I may not flavor your mind with hot and spicy ingredients that leave you panting for cool relief. I write for family, so I indulge your thoughts with just the right seasoning to awaken your palate for more without cause for heartburn.

Most girls have a recipe for disaster, but few of them actually find all the ingredients and bake them at the right temperature. If they did, they'd learn to measure more accurately and that they ought to clean up their mess as they go along.

Time is an important ingredient for growth, but sometimes we pass through time and get better; at other times we pass through time and do not get better. Why? That’s because of what I call “good time” and “bad time.” From our vantage point, time is present experience. The only time we have is whatever we are experiencing at the present moment. Going forward or back in time is impossible. Right this instant is the only place where we can ever live. When we truly live in time, which is where we are now, we are present with our experience. We are present in the “here and now.” We are aware of our experience. If we are not aware of our experience, or are not experiencing some aspect of ourselves, that part is removed from time and is not affected by it. Change only takes place in “good time.” Good time is time in which we and our experiences can be affected by grace and truth. If we have removed some aspect of ourselves from time, grace and truth cannot transform it. Whatever aspect of ourselves that we leave outside of experience, that we leave in “bad time,”goes unchanged. Grace and truth cannot affect the part of ourselves we won’t bring into experience.

I love school, always have, always will, because any classroom feels to me like a sacred place. What do I love, exactly, about a schoolroom? How, right from the first moment, everybody knows we’re all about learning; not terribly different from sitting down to a tasty banquet, only the knowledge-food is being cooked right there in the classroom, where amazing ingredients can be summoned out of thin air.

Affection is only one ingredient of love. To truly love we must learn to mix various ingredients -- care, affection, recognition, respect, commitment, and trust, as well as honest and open communication. [...] When we feel deeply drawn to someone, we cathect with them; that is, we invest feelings or emotions in them. That process of investment wherein a loved one becomes important to us is called "cathexis." In his book, [M. Scott] Peck rightly emphasizes that most of us "confuse cathecting with loving." We all know how often individuals feeling connected to someone through the process of cathecting insist that they love the other person even if they are hurting or neglecting them. Since their feeling of that of cathexis, they insist that what they feel is love.

The point is to work with the ingredients, treat them right, cook with love, and create something you and everyone else wants to eat right that minute. Have fun!

You want to hang tonight?” My eyes bulge. “Oh my gosh! I… totally invited myself to stay.” I avert my gaze. “Ignore me, keep going. What do I do next? Set the oven temp, right? That’s step one?” “Juliet.” My muscles tense the slightest bit. “Yeah?” I line up the ingredients, no clue what order they should be in or if it even matters. “You’re my only plans,” he shares.

Each time a new flower blooms, you are that flower. You are living in an infinite quantum field, so it does not matter in which direction you can choose to view reality - as a hierarchical chain from lowest to highest or a hierarchy from highest to lowest - it does not matter. Because there is an endless blossoming of this flower in all directions. You cannot simply say that you are 'ascending upwards' for example, because there is no up or down, right, or left, or diagonal, in the infinite quantum field. Just as you cannot order soup in a restaurant and ask the waiter to please serve each ingredient separately, so too, humanity also lives in a quantum vibratory soup. That is why there is no dogma in Gnosticism. You just need to intensify your consciousness.

I used to know a sculptor," Isabella said, nodding. "He always said that if you looked hard enough, you could see where each person carried his soul in his body. It sounds crazy, but when you saw his sculptures, it made sense. I think the same is true with those we love," she explained. "Our bodies carry our memories of them, in our muscles, in our skin, in our bones. My children are right here." She pointed to the inside curve of her elbow. "Where I held them when they were babies. Even if there comes a time when I don't know who they are anymore, I believe I will feel them here.

Ever since then 'Buela is convinced I have magical hands when it comes to cooking. And I don't know if I really have something special, or if her telling me I got something special has brainwashed me into believing it, but I do know I'm happier in the kitchen than anywhere else in the world. It's the one place I let go and only need to focus on the basics: taste, smell, texture, fusion, beauty. And something special does happen when I'm cooking. It's like I can imagine a dish in my head and I just know that if I tweak this or mess with that, if I give it my special brand of sazón, I'll have made a dish that never existed before. Angelica thinks it's because we live in the hood, so we never have exactly the right ingredients- we gotta innovate, baby. My aunt Sarah says it's in our blood, an innate need to tell a story through food. 'Buela says it's definitely a blessing, magic. That my food doesn't just taste good, it is good- straight up bottled goodness that warms you and makes you feel better about your life. I think I just know that this herb with that veggie with that meat plus a dash of eso ahí will work. And that if everything else goes wrong, a little squeeze of lime and a bottle of hot sauce ain't never hurt nobody.

I mean to say, millions of people, no doubt, are so constituted that they scream with joy and excitement at the spectacle of a stuffed porcupine-fish or a glass jar of seeds from Western Australia - but not Bertram. No; if you will take the word of one who would not deceive you, not Bertram. By the time we had tottered out of the Gold Coast village and were working towards the Palace of Machinery, everything pointed to my shortly executing a quiet sneak in the direction of that rather jolly Planters' Bar in the West Indian section. ... There are certain moments in life when words are not needed. I looked at Biffy, Biffy looked at me. A perfect understanding linked our two souls. "?" "!" Three minutes later we had joined the Planters. I have never been in the West Indies, but I am in a position to state that in certain of the fundamentals of life they are streets ahead of our European civilisation. The man behind the counter, as kindly a bloke as I ever wish to meet, seemed to guess our requirements the moment we hove in view. Scarcely had our elbows touched the wood before he was leaping to and fro, bringing down a new bottle with each leap. A planter, apparently, does not consider he has had a drink unless it contains at least seven ingredients, and I'm not saying, mind you, that he isn't right. The man behind the bar told us the things were called Green Swizzles; and, if ever I marry and have a son, Green Swizzle Wooster is the name that will go down on the register, in memory of the day his father's life was saved at Wembley.

It's not about exact measurements or ingredients', shrugged Lomax, when Joseph complained. 'Good food is about feeling. Cooking is an art, not a science. You got to have soul to feed people right.' He smiled. 'That's what this is. Soul food.

Cooking’s like making music.” She threw him a smile. “It’s the perfect storm of smell and touch and taste and even sound, you know? That sizzle in the pan, the pop of spices. The moment you turn the heat off and there, right there, the ingredients let off a warm, enveloping steam.” “I eat to survive,” he said, matter-of-factly. She opened her mouth, then shut it. Was it sad to eat for survival? That was exactly what they were doing right here and the pleasure of it was almost blinding.

The room filled with the smell of warming butter and sugar and lemon and eggs, and at five, the timer buzzed and I pulled out the cake and placed it on the stovetop. The house was quiet. The bowl of icing was right there on the counter, ready to go, and cakes are best when just out of the oven, and I really couldn't possibly wait, so I reached out to the side of the cake pan, to the least obvious part, and pulled off a warm spongy chunk of deep gold. Iced it all over with chocolate. Popped the whole thing into my mouth.

At its best, citizenship finds an equilibrium between two essential ingredients -- that of rights and that of duties. When the idea of citizenship is losing its grip, one or the other of these elements becomes eroded. Either freedom is on the losing end, or the sense of duty, of obligation, goes down the drain. We are living in a time when the idea of citizenship has been seriously weakened. We have a strong sense of the rights of a citizen. But we've lost much of the sense of the corresponding duties and obligations of citizenship.

Cooking is like playing a violin. The bow is a tool used to play, as is the knives and other tools you use to prepare. (a chef's knife is even held in the same manner) Spices are the notes used in the score. The way the food is cooked and prepared is the rhythm and tempo. The ingredients are the violin themselves, ready to be played upon. The finished dish is the music played to its best melody. All of these things must be applied together at the right pace, manner, and time in order to create a flavourful rush of artwork and beauty.

Leadership Philosophy: Understand where we have been; focus on the present and plan for the future. Everything has a triangle which encompasses three major points. Discipline, Competence and Trust comprise the first triangle. Trust was the base of the triangle. We were expected to be able to look in the mirror, not out the window. Confidence and familiarity with even the smallest tasks established this. Competence was next. There was always an expectation to focus on the fundamentals, understand the psychology of war, and do the right thing. The final and most crucial ingredient was discipline; discipline in yourself and in your soldiers. To Lieutenant Colonel Bolduc, discipline was not about power, it was about the judicious use of authority and responsibility. Special Forces had a boatload of both.

But people, as Alan had once reflected to Greenie, were not at all like recipes. You could have all the right ingredients, in all the right amounts, and still there were no guarantees. Or perhaps they were like recipes, he pondered now, and the key to success was in finding the ingredients you had to remove, the components that turned all the others bitter, excessively salty, difficult to swallow; even too jarringly sweet. He had seen Greenie clarify butter, wash rice, devein shrimp, and meticulously snip the talons from artichoke leaves.

Tee gives her the milk so dark it looks like the Mississippi flooded into the cup. I can't imagine Tee using any sort of bottled Hershey's or Nesquik, and I'm right. She makes her own syrup, whisking Dutch-process cocoa and home-brewed vanilla extract with sugar and salt and water.

To come right down to it, if I take the kind of things in which I believe, then add to that the kind of temperament that I have, plus the one hundred per cent dedication I have to whatever I believe in-these are ingredients which make it just about impossible for me to die of old age.

We who live in capitalist countries tend to take all of this—property rights, free-market pricing, entrepreneurship—for granted, but every socialist country that has ever existed in the world has taken away these key ingredients of capitalism and has consequently created an economic catastrophe.

Marriage wasn’t a beer. It wasn’t some product that you sweat over and cooked up and then consumed. No, it was alchemy. It was taking two disparate ingredients and merging them together in just the right way at just the right time so that you got something new and wonderful and delicious out of it that lasted forever.

As a leadership coach, one of the questions I always ask myself is, “Does this leader lead in a way that is compatible with humans?” or some version of that. People are designed to function with energy and use their gifts and talents to work toward fruitful outcomes. They do that from the moment they wake up in the morning until they lie down at night. From making the coffee to making computers, people have what it takes to get it done, if the right ingredients are present and the wrong ones are not. The leader’s job is to lead in ways such that people can do what they are best at doing: using their gifts and their brains to get great results.

We begin to hear stories that one group of bread makers are not makers of bread but bakers of terror – and that the ingredients in their bread recipe are ingredients of war, not peace. Now what? Uh oh, we have a grain war on our hands. Processed wheat grain goes against self-proclaimed one hundred percent stone-ground-seven-grain-faith. What the toaster and his Maker stand for is no longer relevant. Mankind disrupts faith. Claims of “Our bread recipe keeps you regular! Yours oppresses digestion! Our bread has all the right ingredients, yours does not!” A holy grain war begins in the effort to limit what kind of bread can be turned into holy toast. This is Righteous Toaster consciousness.

Jennifer Anne had prepared some complicated-looking recipe involving chicken breasts stuffed with sweet potatoes topped with a vegetable glaze. They looked perfect, but it was the kind of dish where you just knew someone had to have been pawing at your food for a long while to get it just right, their fingers all in what now you were having to stick in your mouth.

I used to hope that if I went to church long enough, all my inside weight would go away. That ain't right. Jesus may have come to take away our sins, but he left our feelings right where they've always been. I still have inside me some of what I've always had, built up over a lifetime. I just keep adding to it, everyday, like everybody else, and hope the stew gets better the more ingredients I put in.

Corn is what feeds the steer that becomes the steak. Corn feeds the chicken and the pig, the turkey, and the lamb, the catfish and the tilapia and, increasingly, even the salmon, a carnivore by nature that the fish farmers are reengineering to tolerate corn. The eggs are made of corn. The milk and cheese and yogurt, which once came from dairy cows that grazed on grass, now typically comes from Holsteins that spend their working lives indoors tethered to machines, eating corn. Head over to the processed foods and you find ever more intricate manifestations of corn. A chicken nugget, for example, piles up corn upon corn: what chicken it contains consists of corn, of course, but so do most of a nugget's other constituents, including the modified corn starch that glues the things together, the corn flour in the batter that coats it, and the corn oil in which it gets fried. Much less obviously, the leavenings and lecithin, the mono-, di-, and triglycerides, the attractive gold coloring, and even the citric acid that keeps the nugget "fresh" can all be derived from corn. To wash down your chicken nuggets with virtually any soft drink in the supermarket is to have some corn with your corn. Since the 1980s virtually all the sodas and most of the fruit drinks sold in the supermarket have been sweetened with high-fructose corn syrup (HFCS) -- after water, corn sweetener is their principal ingredient. Grab a beer for you beverage instead and you'd still be drinking corn, in the form of alcohol fermented from glucose refined from corn. Read the ingredients on the label of any processed food and, provided you know the chemical names it travels under, corn is what you will find. For modified or unmodified starch, for glucose syrup and maltodextrin, for crystalline fructose and ascorbic acid, for lecithin and dextrose, lactic acid and lysine, for maltose and HFCS, for MSG and polyols, for the caramel color and xanthan gum, read: corn. Corn is in the coffee whitener and Cheez Whiz, the frozen yogurt and TV dinner, the canned fruit and ketchup and candies, the soups and snacks and cake mixes, the frosting and candies, the soups and snacks and cake mixes, the frosting and gravy and frozen waffles, the syrups and hot sauces, the mayonnaise and mustard, the hot dogs and the bologna, the margarine and shortening, the salad dressings and the relishes and even the vitamins. (Yes, it's in the Twinkie, too.) There are some forty-five thousand items in the average American supermarket and more than a quarter of them now contain corn. This goes for the nonfood items as well: Everything from the toothpaste and cosmetics to the disposable diapers, trash bags, cleansers, charcoal briquettes, matches, and batteries, right down to the shine on the cover of the magazine that catches your eye by the checkout: corn. Even in Produce on a day when there's ostensibly no corn for sale, you'll nevertheless find plenty of corn: in the vegetable wax that gives the cucumbers their sheen, in the pesticide responsible for the produce's perfection, even in the coating on the cardboard it was shipped in. Indeed, the supermarket itself -- the wallboard and joint compound, the linoleum and fiberglass and adhesives out of which the building itself has been built -- is in no small measure a manifestation of corn.

We marinate the wings in a mix of seasonings. Then, right before we fry them, we coat them in my breading mixture, which includes my grandmother’s special ingredient: instant mashed potatoes. Instant mashed potatoes mixed in with the flour and herbs makes Sweet Tea’s fried chicken extra-crispy. Grandmommy found this out by accident when she was running low on flour one Sunday afternoon and made a quick substitute with Betty Crocker potato flakes. I’m

There's a theme that appears in much of your work," I say to Maurice on my last visit to Connecticut, "and I can only hint at it because it's difficult to formulate or describe. It has something to do with the lines: 'As I went over the water/the water went over me' [from As I Went over the Water] or 'I'm in the milk and the milk's in me' [from Night Kitchen]." "Obviously I have one theme, and it's even in the book I'm working on right now. It's not that I have such original ideas, just that I'm good at doing variations on the same idea over and over again. You can't imagine how relieved I was to find out that Henry James admitted he had only a couple of themes and that all of his books were based on them. That's all we need as artists - one power-driven fantasy or obsession, then to be clever enough to do variations… like a series of variations by Mozart. They're so good that you forget they're based on one theme. The same things draw me, the same images…" "What is this one obsession?" "I'm not about to tell you - not because it's a secret, but because I can't verbalize it." "There's a line by Bob Dylan in 'Just Like a Woman' which talks about being 'inside the rain.'" "Inside the rain?" "When it's raining outside," I explain, "I often feel inside myself, as if I were inside the rain… as if the rain were my self. That's the sense I get from Dylan's image and from your books as well." "It's strange you say that," Maurice answers, "because rain has become one of the potent images of my new book. It sort of scares me that you mentioned that line. Maybe that's what rain means. It's such an important ingredient in this new work, and I've never understood what it meant. There was a thing about me and rain when I was a child: if I could summon it up in one sentence, I'd be happy to. It's such connected tissue…

Cinnabar- orange blossom, clove, lily, a touch of patchouli." She ticked the ingredients off. "That woman picked her perfume in college in 1978, and she's worn it ever since." She looked over at me and smiled. "She thinks it defines her. She's right. And that one." She nodded toward a woman standing by the leather boots in the shoe department. "Roses and gin, one of those boutique perfumes. She likes the joke of it, but she's more traditional than she'll ever admit. I bet she has plenty of fantasies she never acts on." It was like the game I used to play, back when I read the bedsheets in the cottages at the cove, tried to figure out who the guests were, what they wanted. As we started up the escalator, a woman in her midsixties passed us going down, trailing a wake of fresh oranges behind her. "Did you know," Victoria said over her shoulder, "that if you put men in a room with just the faintest smell of grapefruit, they tend to think the women around them are six or seven years younger than they actually are?

And the scrotum! To think that something so vital to the survival of the species, fully responsible for 50 percent of the ingredients - though none of the work - should hang freely from the body in a tiny, defenceless bag of skin. One whack, one bite, one paw scratch - and its just at the right level, too, for your average animal, a dog, a lion, a sabre-tooth tiger, and that's it, end of story. Don't you think it should get better protection? Behind some bone for example? The penis is just such a lousy design.

And he was right. Because Carlos De Vil’s brain, by way of comparison, was almost as big as Cruella De Vil’s fur-coat closet. That’s what Carlos tried to tell himself, anyway, especially when people were making him run the tombs. His first class today was Weird Science, one he always looked forward to. It was where he’d originally gotten the idea to put his machine together, from the lesson on radio waves. Carlos was not the only top student in the class—he was tied, in fact, with the closest thing he had to a rival in the whole school: the scrawny, bespectacled Reza. Reza was the son of the former Royal Astronomer of Agrabah, who had consulted with Jafar to make sure the stars aligned on more than one nefarious occasion, which was how his family had found their way to the Isle of the Lost with everyone else. Weird Science was the class where Carlos always worked the hardest. The presence of Reza, who was every bit as competitive in science lab as he was, only made Carlos work that much harder. And as annoying as everyone found Reza to be—he always had to use the very biggest words for everything, whether they were used correctly and whether he was inserting a few extra syllables where they might or might not belong—he was still smart. Very smart. Which meant Carlos enjoyed besting him. Just the other week they had been working on a special elixir, and Reza had been annoyed that Carlos had figured out the secret ingredient first. Yeah, Reza was almost as smart as he was irritating. Even now he was raising his hand, waving it wildly back and forth. Their professor, the powerful sorcerer Yen Sid,

He guides the humble in what is right and teaches them his way. PSALM 25:9 JUNE 22 After a speaking engagement in Florida, my hosts assigned a Navy captain to fly me home. En route, the captain told me that there was a very heavy overcast in New York. “As a matter of fact,” he said, “we’ll have to go in on instruments.” We went down, down, down. And finally, I saw the lights of the runway and we came right up to the ramp. It was a beautiful landing. The captain said, “The primary ingredient for a good landing is faith. I have to have faith in these instruments. If I didn’t, I might think, ‘Well, maybe this instrument isn’t exactly right, so I’ll make this adjustment.’ And that could have tragic consequences.” Your religious education is your instrument panel for safe navigation through the long flight of the years. When clouds gather, storms develop, and trouble looms, if you lose faith in your instruments, you can be lost. But if you have faith in the teachings of the Bible, in prayer, in the church, in goodness, love, and hope, your instruments will bring you through.

There was another inspiring moment: a rough, choppy, moonlit night on the water, and the Dreadnaught's manager looked out the window suddenly to spy thousands of tiny baitfish breaking the surface, rushing frantically toward shore. He knew what that meant, as did everyone else in town with a boat, a gaff and a loaf of Wonder bread to use as bait: the stripers were running! Thousands of the highly prized, relatively expensive striped bass were, in a rare feeding frenzy, suddenly there for the taking. You had literally only to throw bread on the water, bash the tasty fish on the head with a gaff and then haul them in. They were taking them by the hundreds of pounds. Every restaurant in town was loading up on them, their parking lots, like ours, suddenly a Coleman-lit staging area for scaling, gutting and wrapping operations. The Dreadnaught lot, like every other lot in town, was suddenly filled with gore-covered cooks and dishwashers, laboring under flickering gaslamps and naked bulbs to clean, wrap and freeze the valuable white meat. We worked for hours with our knives, our hair sparkling with snowflake-like fish scales, scraping, tearing, filleting. At the end of the night's work, I took home a 35-pound monster, still twisted with rigor. My room-mates were smoking weed when I got back to our little place on the beach and, as often happens on such occasions, were hungry. We had only the bass, some butter and a lemon to work with, but we cooked that sucker up under the tiny home broiler and served it on aluminum foil, tearing at it with our fingers. It was a bright, moonlit sky now, a mean high tide was lapping at the edges of our house, and as the windows began to shake in their frames, a smell of white spindrift and salt saturated the air as we ate. It was the freshest piece of fish I'd ever eaten, and I don't know if it was due to the dramatic quality the weather was beginning to take on, but it hit me right in the brainpan, a meal that made me feel better about things, made me better for eating it, somehow even smarter, somehow . . . It was a protein rush to the cortex, a clean, three-ingredient ingredient high, eaten with the hands. Could anything be better than that?

..:Sometimes when cooking, I haven't had all the ingredients required to fulfill the recipe which I might be working on at the time. But one thing I have learned is that, without them, we can learn to improvise. And most of the time, by improvising, some chefs have created the greatest plates ever. Regardless what you might be going through right now in your life, learn to improvise and make the best with what you now have. Add your own taste and style to all you do. Follow the recipes if you can, but do be original. Put your own signature to things:..

My favorite of all was still the place on Vermont, the French cafe, La Lyonnaise, that had given me the best onion soup on that night with George and my father. The two owners hailed from France, from Lyon, before the city had boomed into a culinary sibling of Paris. Inside, it had only a few tables, and the waiters served everything out of order, and it had a B rating in the window, and they usually sat me right by the swinging kitchen door, but I didn't care about any of it. There, I ordered chicken Dijon, or beef Bourguignon, or a simple green salad, or a pate sandwich, and when it came to the table, I melted into whatever arrived. I lavished in a forkful of spinach gratin on the side, at how delighted the chef had clearly been over the balance of spinach and cheese, like she was conducting a meeting of spinach and cheese, like a matchmaker who knew they would shortly fall in love. Sure, there were small distractions and preoccupations in it all, but I could find the food in there, the food was the center, and the person making the food was so connected with the food that I could really, for once, enjoy it.

In this age of consumer activism, pinpoint marketing, and unlimited and immediate information, we want the impossible: products and producers that will assure us that we are fashionable, and that don’t pollute, harm animals, or contain weird chemicals, that run on alternative energy, pay their workers good salaries, recycle their scraps, use natural ingredients, buy from local suppliers, donate generously to charity, donate in particular to their neighborhoods, and don’t throw their weight around by lobbying. (Or maybe they should lobby for the right causes?)

My life in the kitchen began with my grandmother in the village of Champvert in the Tarn-et-Garonne department of southwestern France, the town so small you'd need a magnifying glass to find it on the map. I'd sit on a tall wooden stool, wide-eyed, watching Grand-mère Odette in her navy-blue dress and black ballerina flats, her apron adorned with les coquelicots (wild red poppies), mesmerized by the grace with which she danced around her kitchen, hypnotized by all the wonderful smells- the way the aromas were released from the herbs picked right from her garden as she chopped, becoming stronger as she set them in an olive oiled and buttered pan. She'd dip a spoon in a pot or slice up an onion in two seconds, making it look oh so easy, and for her it was. But my favorite part was when she'd let me taste whatever delight she was cooking up, sweet or savory. I'd close my eyes, lick my lips, and sigh with happiness. Sometimes Grand-mère Odette would blindfold me, and it wasn't long before I could pick out every ingredient by smell. All the other senses came to me, too- sight (glorious plating), taste (the delight of the unknown), touch (the way a cherry felt in my hand), and hearing (the way garlic sizzled in the pan).

Relax, princess. If your prince arrives, I'll vacate. Just keeping you company. Besides, he should know better than to leave a beautiful girl waiting on him; someone else might swoop in and steal his prize." This man is insufferable. "I'm neither a princess nor a prize, nor a girl if you want to be specific about it." "I notice you didn't mind my calling you beautiful." The waitress comes over and asks what he would like. I begin to tell her he isn't staying, but he talks right over me. "The three-wine flight and a slice of the chestnut cream cake, please." Damn his eyes! That was the dessert I was most interested in: layers of chestnut cream, apricot glaze, and dark chocolate ganache.

We had only the bass, some butter and a lemon to work with, but we cooked that sucker up under the tiny home broiler and served it on aluminum foil, tearing at it with our fingers. It was a bright, moonlit sky now, a mean high tide was lapping at the edges of our house, and as the windows began to shake in their frames, a smell of white spindrift and salt saturated the air as we ate. It was the freshest piece of fish I'd ever eaten, and I don't know if it was due “to the dramatic quality the weather was beginning to take on, but it hit me right in the brainpan, a meal that made me feel better about things, made me better for eating it, somehow even smarter, somehow . . . It was a protein rush to the cortex, a clean, three-ingredient ingredient high, eaten with the hands. Could anything be better than that?

This could get a little hairy,” I tell them in interruption. Seriously, I don’t want to know this secret. I’ve got too much other shit going on. I grimace at the very questionable intestines that belong to some fabled creature that surely can’t exist under the radar if all that fit inside it. “If you’re a respawner instead of an unkillable being, get out of the kitchen and at least a mile from the house.” Mom assured me there’s a five mile seclusion radius. Damien starts speaking to me, almost as though he’s too tired to deal with my tinkering right now. “Violet, that potion has to be fresh. There’s no need-" ... There’s a loud, bubbling, sizzling noise that cracks through the air, and I drop to the floor, as a pulse shoots from the pot. Damien yelps, as he and Emit are thrown into one wall, and Mom curses seconds before she and Arion are launched almost into each other, hitting opposing walls instead, when they manage to twist in the air to avoid touching. Everyone crashes to the ground at almost the same time. Groans and grunts and coughs of pain all ring out in annoyed unison. “I warned you,” I call out, even as most of them narrow their eyes in my direction. Damien shoots me a look of exasperation, and I shrug a shoulder. “She did warn us,” Mom grumbles as she remains lying on the floor, while everyone else pushes to their feet. “No one fucks up a potion better than I do. If I fuck it up enough, less power will be needed to raise them,” I go on, smiling over at Emit…who is just staring at me like he’s confused. “But it’s the exact right ingredients,” he says warily, as he stands. “She’s apples and oranges. You can’t compare her to anyone else using those ingredients for that reason,” Mom says dismissively, as I gesture to Vance. “Take him with you; I’m going to be a while. That was just the first volatile ingredient. I don’t think you want to be here for the yacktite—” “Ylacklatite,” they all correct in unison. “You don’t want to be here for those gross, possibly toxic, hard-to-say, fabled-creature intestines. It’s going to probably get crazy up in here,” I say as I twirl my finger around, staying on the floor for a minute longer. Sometimes there’s an echo. “Raise your heartbeat. You’re not taking this seriously enough,” Mom scolds. “What are you doing letting your heartbeat drop so much?” “You really should go. It gets unpredictable when—” The echo pulse I worried would come knocks Arion, Emit, and Damien to the ceiling this time, and I cringe when I hear things crack. When they drop, Arion and Emit land in a crouch, and Damien lands hard on his back, cursing the pot on the stove like it’s singled him out and has it in for sexual deviants. Arion’s lips twitch as he stares over at me, likely thinking what sort of punch a pencil could pack with this concoction. But I’ll be damned if Shera steals any of this juice for his freaky pencils. “Do you rip up those dolls to use them as a timer?” the vampire asks, as he stays on the floor, causing Mom to sneer in his direction. Another pulse cracks some glass, but everyone is under the reach of it now. Damien just shakes his head. “You have drawers full of toxic pencils I don’t even want to know the purpose of,” I tell him dryly. “You don’t get to judge.” His grin grows like he’s pleased with something. I think Mom is seconds away from a brain aneurism

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.*

The Portal Potion Success! After weeks and weeks of trying, I’ve finally discovered the correct ingredients for the potion I’d hoped to create for my son! With just a few drops, the potion turns any written work into a portal to the world it describes. Even with my ability to create portals to and from the Otherworld, I never thought it would be possible to create a substance that allowed me passage to any world I wished. My son will get to see the places and meet the characters he’s spent his whole childhood dreaming about! And best of all, I’ll get to watch his happiness soar as it happens! The ingredients are much simpler than I imagined, but difficult to obtain. Their purposes are more metaphysical than practical, so it took some imagination to get the concoction right. The first requirement is a branch from the oldest tree in the woods. To bring the pages to life, I figured the potion would need the very thing that brought the paper to life in the first place. And what else has more life than an ancient tree? The second ingredient is a feather from the finest pheasant in the sky. This will guarantee your potion has no limits, like a bird in flight. It will ensure you can travel to lands far and wide, beyond your imagination. The third component is a liquefied lock and key that belonged to a true love. Just as this person unlocked your heart to a life of love, it will open the door of the literary dimensions your heart desires to experience. The fourth ingredient is two weeks of moonlight. Just as the moon causes waves in the ocean, the moonlight will stir your potion to life. Last, but most important, give the potion a spark of magic to activate all the ingredients. Send it a beam of joy straight from your heart. The potion does not work on any biographies or history books, but purely on works that have been imagined. Now, I must warn about the dangers of entering a fictional world: 1. Time only exists as long as the story continues. Be sure to leave the book before the story ends, or you may disappear as the story concludes. 2. Each world is made of only what the author describes. Do not expect the characters to have any knowledge of our world or the Otherworld. 3. Beware of the story’s villains. Unlike people in our world or the Otherworld, most literary villains are created to be heartless and stripped of all morals, so do not expect any mercy should you cross paths with one. 4. The book you choose to enter will act as your entrance and exit. Be certain nothing happens to it; it is your only way out. The

Chicken Francese, or lamb chops, or plump spinach gnocchi that she'd roll out by hand and drop into boiling salt water. When her brothers came home for the holidays, she'd spend days in the kitchen, preparing airy latkes and sweet and sour brisket; roast turkey with chestnut stuffing; elaborately iced layer cakes. She'd stay in the kitchen for hours, cooking dish after dish, hoping that all the food would somehow conceal their father's absence; hoping that the meals would take the taste of grief out of their mouths. "After my father died, I think cooking saved me. It was the only thing that made me happy. Everything else felt so out of control. But if I followed a recipe, if I used the right amounts of the right ingredients and did everything I was supposed to do..." She tried to explain it- how repetitive motions of peeling and chopping felt like a meditation, the comfort of knowing that flour and yeast, oil and salt, combined in the correct proportions, would always yield a loaf of bread; the way that making a shopping list could refocus her mind, and how much she enjoyed the smells of fresh rosemary, of roasting chicken or baking cookies, the velvety feel of a ball of dough at the precise moment when it reached its proper elasticity and could be put into an oiled bowl, under a clean cloth, to rise in a warm spot in the kitchen, the same step that her mother's mother's mother would have followed to make the same kind of bread. She liked to watch popovers rising to lofty heights in the oven's heat, blooming out of their tins. She liked the sound of a hearty soup or grain-thickened stew, simmering gently on a low flame, the look of a beautifully set table, with place cards and candles and fine china. All of it pleased her.

Whoooa! Red! Green! Yellow! Brown! Purple! Even black! Look at all those bowls full of brilliantly colored batter!" She used strawberries, blueberries, matcha powder, cocoa powder, black sesame and other natural ingredients to dye those batters. They look like a glittering array of paints on an artist's palette! "Now that all my yummy edible paints are ready... ...it's picture-drawing time!" "She twisted a sheet of parchment paper into a piping bag and is using it to draw all kinds of cute pictures!" "You're kidding me! Look at them all! How did she get that fast?!" Not only that, most chefs do rough sketches first, but she's doing it off the cuff! How much artistic talent and practice does she have?! "All these cutie-pies go into the oven for about three minutes. After that I'll take them out and pour the brown sugar batter on top..." "It appears she's making a roll cake if she's pouring batter into that flat a pan." "Aah, I see. It must be one of those patterned roll cakes you often see at Japanese bakeries. That seems like an unusually plain choice, considering the fanciful tarts she made earlier." "The decorations just have to be super-cute, too." "OOOH! She's candy sculpting!" "So pretty and shiny!" That technique she's using- that's Sucre Tiré (Pulled Sugar)! Of all the candy-sculpting arts, Sucre Tiré gives the candy a glossy, nearly glass-like luster... but keeping the candy at just the right temperature so that it remains malleable while stretching it to a uniform thickness is incredibly difficult! Every step is both delicate and exceptionally difficult, yet she makes each one look easy! She flows from one cutest technique to the next, giving each an adorable flair! Just like she insisted her apple tarts had to be served in a pretty and fantastical manner... ... she's even including cutesy performances in the preparation of this dish!

I spent another sleepless night in my apartment and in the early hours of the morning I snuck once more into my little kitchen, to prepare a huge torta di ricotta. I needed a cheesecake: it was the only thing that could give me the peace of mind I craved. Had I been too hasty in offering to give l'Inglese lessons? I asked myself, as I ground green almonds with my pestle. The power of my wrist quickly turned the almonds to powder. If only I could grind my worries away as easily. I beat the ricotta, egg yolks, honey, sugar, lemon juice, and rind into the almonds. I beat and beat and beat the mixture until a sweat formed on my brow and my body began to glow with warmth. Even then I did not stop beating. I welcomed the exhaustion that began to creep up on me: I could feel the healing power of my cooking. Really I knew nothing about l'Inglese. Nothing at all. Except that everything about him spelled danger to an inexperienced woman like me. I was afraid of him, yet could not bear the thought of not seeing him again. I was always thinking of him, imagining our next meeting: amusing myself with every possible scenario. I whisked the egg whites into peaks in a matter of seconds. I reasoned that I had been right to speak out to him when I did. I knew how I would have hated myself if I had let the moment slip by. I knew how wretched and foolish I would have felt at my impotence, and yet this turbulence inside me was almost as bad. Acrobatic butterflies fluttered in my stomach, however much I tried to feed them into submission. When the torta had baked to a golden, angel-scented crust, and after waiting impatiently for it to cool, I helped myself to a large slice with a thick dollop of cream. Ooh, it was good. I mopped up every crumb from the plate with my finger. Then I switched out the lights and climbed back into bed. I resigned myself to the thought that what was done could not be undone and drifted into a lemon-flavored sleep.

The underlying assumption of this system is that wealth, leisure, comfort, health, and a long life belonged by right only to the dominant minority; while hard work and constant deprivation and denial, a 'slaves' diet and an early death, became the lot of the mass of men. Once this division was established, is it any wonder that the dreams of the working classes throughout history, at least in those relatively happy periods when they dared to tell each other fairy stories, was a desire for idle days and for a surfeit of material goods? These desires were kept from an explosive eruption, perhaps, by the institution of occasional feasts and carnivals. But the dreams of an existence which counterfeited closely that of the ruling classes, as the brummagen jewelry worn by the poor in Victorian England imitated in brass the gold baubles of the upper classes, have remained alive from age to age: indeed they are still an active ingredient in the fantasy of effortless affluence that currently hovers like a pink smog over Megalopolis.

... If I am correct... ... the secret to this sauce is honey and balsamic vinegar ." "Got it one, sir! Both ingredients have a mild sweetness that adds a layer of richness to the dish. The tartness of the vinegar ties it all together, ensuring the sweetness isn't too cloying and giving the overall dish a clean, pure aftertaste. The guide told me that Hokkaido bears really love their honey... ... so I tried all kinds of methods to add it to my recipe!" "Is that how he gave his sauce a rich, clean flavor powerful enough to cause the Gifting? Unbelievable! That's our Master Yukihira!" Something doesn't add up. A little honey and vinegar can't be enough to create that level of aftertaste. There has to be something else to it. But what? "...?! I got it! I know what you did! You caramelized the honey!" CARAMELIZATION Sugars oxidize when heated, giving them a golden brown color and a nutty flavor. Any food that contains sugar can be caramelized, making caramelization an important technique in everything from French cooking to dessert making. "I started out by heating the honey until it was good and caramelized. Then I added some balsamic vinegar to stretch it and give it a little thickness. Once that was done, I poured it over some diced onions and garlic that I'd sautéed in another pan, added some schisandra berries and then let it simmer. After it had reduced, I poured bear stock over it and seasoned it with a little salt... The result was a deep, rich sauce perfect for emphasizing the natural punch of my Bear-Meat Menchi Katsu!" "Oho! You musta come up with that idea while I was relaxing with my cup o' chai! Not bad, Yukihira-chin! Not bad at all! Don'tcha think?" "Y-yes, sir..." Plus, there is no debating how well honey pairs well with bear meat. The Chinese have long considered bear paws a great delicacy... ... because of the common belief that the mellow sweetness of the honey soaks into a bear's paw as it sticks it into beehives and licks the honey off of it. What a splendid idea pairing honey with bear meat, each accentuating the other... ... then using caramelization and balsamic vinegar to mellow it to just the right level. It's a masterful example of using both flavor subtraction and enhancement in the same dish!

You see, the penis, it's so graceless, wouldn't you agree? When it's cold and shrivelled up, it looks like W.H. Auden in his old age; when it's hot, it flops and dangles about in a ridiculous way; when it's excited, it looks so pained and earnest you'd think it was going to burst into tears. And the scrotum! To think that something so vital to the survival of the species, fully responsible for 50 per cent of the ingredients--though none of the work--should hang freely from the body in a tiny, defenceless bag of skin. One whack, one bite, one paw-scratch--and it's just the right level, too, for your average animal, a dog, a lion, a sabre-tooth tiger--and that's it, end of story. Don't you think it should get better protection? Behind some bone, for example, like us? What could be better than our nicely tapered entrance? It's discreet and stylish, everything is cleverly and compactly encased in the body, with nothing hanging out within easy reach of a closing subway door, there's a neat triangle of hair above it, like a road sign, should you lose your way--it's perfect. The penis is just such a lousy design. It's pre-Scandinavian. Pre-Bauhaus, even.

Lend stood staring blankly at the shelves of food. Arianna had sneaked upstairs to eat—or rather, drink—in private. “I have no idea what to make. I’m too exhausted to think.” “You have no right to be tired. And I never want to see you asleep ever again. I had enough of that for a lifetime these past few days.” “Allow me to take over,” Jack said, striding into the kitchen. He nudged Lend out of the way and started pulling out a huge pile of ingredients. “Can you even cook?” “If Lend had let me make him an omelet earlier, that question would already be answered.” Lend sat next to me, leaning over and putting his arm under my head as a pillow against the counter. “Remind me again why we trust him now?” “Because we need all the help we can get. And I think he really is sorry. And a lot of people are going to depend on him of all the faeries leave.” Jack furiously chopped vegetables. “Captain Dependable! Wait, we vetoed that one. The Divine Door Maker? Too much? Hmm . . . Handsome Hero, but maybe I should move away from alliteration. Something sleek. Our Lord and Master Jack.” Lend rolled his eyes and gave me a seriously-can-I-just-beat-him-to-a-pulp look.

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.

One day, out of the blue, they just became too much. The faces of people who thought nothing of making endless demands, of being constantly given things. The way they sat at the table simply waiting to be served, not lifting a finger. Their certainty that they would be taken care of, without even having to try. I began, in an instant, to hate them. I couldn't be bothered to buy seasonal ingredients, prepare them, cook, choose the plates, serve up the food, then clear away the dishes and wash up for people like that. When I stopped being in touch, when I stopped doing the housework and the cooking, they panicked. Some of them became hyper-suspicious and their behavior took on a stalkerish air. Some of them, after returning to life alone, began neglecting themselves, and suffered physically as a result. Like babies, all of them, whose mother had ceased looking after them. It's odd, isn't it? Once I had found their incompetence, their reliance on me adorable. I believed, up until that point, that I liked pleasing them. Yet I suddenly saw that it was always just me, working away frenziedly, all alone." Rika didn't fail to notice the slightest change in Kajii's expression, the note of sorrow that went sliding across her peach-hued face. "Don't get the wrong idea. I like serving men and giving them pleasure. Women who don't don't deserve the name. But being with just one man, a changeable woman like me gets bored." "And yet you haven't given up looking for a marriage partner?" "It's just that I haven't met the right person yet." "I feel like what you're saying isn't---" "Cooking is enjoyable, but the moment it becomes a duty, it grows boring. The same is true of sex, and fashion, and beauty. When you're forced to do something, it becomes a chore, and the pleasure disappears." Rick's body felt heavy. She knew this was important, and yet she couldn't bring herself to ask a question. "The kind of wife that the men on those sites are looking for is, at base, a woman with no sense of life about her. Their ideal partner would be a kind of ghost." It wasn't at all hot in the room, and yet Rika's armpits were slick with lukewarm sweat. Even the gap between her sleeves and her wrists felt clammy. "The quickest way for a modern Japanese woman to gain the love of a man is to become corpse-like. The kind of men who want those women dead are dead themselves. Indeed, it's because they're dead that they're so terrified of anyone with a sense of life about them. If those men hadn't met me, if I hadn't rejected them, they'd quite probably have died anyway. They were never really here to begin with.

If the hunger for paradise is wired into your heart (and it is), either you will realize that this present life has been designed as a preparation for the paradise to come, or you will do your best and work your hardest to turn the present moment into the paradise it will never be. You and I live in a broken world that right now will not be the paradise we seek. You and I are flawed people, living with flawed people, and collectively we have no ability whatsoever to deliver paradise to one another. Every place you go and every created thing you handle has been damaged by the fall. This simply is not and won’t be the paradise you seek. For all who have placed their trust in the Savior, paradise is a secure reality. The paradise for which your heart longs is coming, but you will not experience it right here, right now. No, God has chosen to keep you in this broken world in order to use its brokenness to prepare you for what is to come. The brokenness you live in the middle of, and the difficulties you face there, are not in the way of God’s good plan for you; they are an important ingredient in it. Right now, God is not so much working to change your surroundings but to change you so that you are ready for the new surroundings he has planned and purchased for you in his grace. Simply said, either you are waiting by faith for the paradise to come, or you are working with your hands to build paradise in the here and now. Looking for paradise in the here and now is another ingredient of the money madness inside many of us and has overtaken the culture around us. We frenetically spend on material things, physical experiences, and new locations in the search of a piece of paradise. Our hearts long for the freedom from external difficulty and internal emptiness that we so often feel. We instinctively know that there must be more, that this can’t be it. Deep within us we feel like we’re missing something. So in our eternity amnesia we don’t lift up our eyes to look afar and consider the glories that are coming. No, we open our wallets and look around at what may have the potential to give us the paradise we are seeking. And because nothing can deliver it, we spend from thing to thing to thing, hoping that the next thing will deliver. But we don’t end up with paradise. We end up with houses that are bigger and more luxurious than we need, cars that are more identity markers than means of transportation, a pile of possessions, many of which lie unused, amassed debt, and wallets that are empty. But the paradise that we’ve spent to get has eluded us. Sure, budgets are helpful, but only if they are a piece of handling our money with eternity in view. When it comes to money, the PMP that lives inside us and that has captured our culture just cannot work. It will cause you to spend too much, it will tempt you to spend unwisely, and for all of your investment, it will leave you empty in the end.

Every few months or so at home, Pops had to have Taiwanese ’Mian. Not the Dan-Dan Mian you get at Szechuan restaurants or in Fuchsia Dunlop’s book, but Taiwanese Dan-Dan. The trademark of ours is the use of clear pork bone stock, sesame paste, and crushed peanuts on top. You can add chili oil if you want, but I take it clean because when done right, you taste the essence of pork and the bitterness of sesame paste; the texture is somewhere between soup and ragout. Creamy, smooth, and still soupy. A little za cai (pickled radish) on top, chopped scallions, and you’re done. I realized that day, it’s the simple things in life. It’s not about a twelve-course tasting of unfamiliar ingredients or mass-produced water-added rib-chicken genetically modified monstrosity of meat that makes me feel alive. It’s getting a bowl of food that doesn’t have an agenda. The ingredients are the ingredients because they work and nothing more. These noodles were transcendent not because he used the best produce or protein or because it was locally sourced, but because he worked his dish. You can’t buy a championship. Did this old man invent Dan-Dan Mian? No. But did he perfect it with techniques and standards never before seen? Absolutely. He took a dish people were making in homes, made it better than anyone else, put it on front street, and established a standard. That’s professional cooking. To take something that already speaks to us, do it at the highest level, and force everyone else to step up, too. Food at its best uplifts the whole community, makes everyone rise to its standard. That’s what that Dan-Dan Mian did. If I had the honor of cooking my father’s last meal, I wouldn’t think twice. Dan-Dan Mian with a bullet, no question.

So much changes when you get an education! You unlearn dangerous superstitions, such as that leaders rule by divine right, or that people who don’t look like you are less than human. You learn that there are other cultures that are as tied to their ways of life as you are to yours, and for no better or worse reason. You learn that charismatic saviors have led their countries to disaster. You learn that your own convictions, no matter how heartfelt or popular, may be mistaken. You learn that there are better and worse ways to live, and that other people and other cultures may know things that you don’t. Not least, you learn that there are ways of resolving conflicts without violence. All these epiphanies militate against knuckling under the rule of an autocrat or joining a crusade to subdue and kill your neighbors. Of course, none of this wisdom is guaranteed, particularly when authorities promulgate their own dogmas, alternative facts, and conspiracy theories—and, in a backhanded compliment to the power of knowledge, stifle the people and ideas that might discredit them. Studies of the effects of education confirm that educated people really are more enlightened. They are less racist, sexist, xenophobic, homophobic, and authoritarian.10 They place a higher value on imagination, independence, and free speech.11 They are more likely to vote, volunteer, express political views, and belong to civic associations such as unions, political parties, and religious and community organizations.12 They are also likelier to trust their fellow citizens—a prime ingredient of the precious elixir called social capital which gives people the confidence to contract, invest, and obey the law without fearing that they are chumps who will be shafted by everyone else.13 For all these reasons, the growth of education—and its first dividend, literacy—is a flagship of human progress.

I look over the recipe again. It sounds very simple. You boil some rice in water like pasta, I can do that. You cook some onion in butter, stir in the rice, pop it in the oven. Add some cream and grated cheese and mix it up. And voila! A real dinner. I pull out a couple of the pots Caroline gave me, and began to get everything laid out. Grant always yammered on about mise en place, that habit of getting all your stuff together before you start cooking so you can be organized. It seems to make sense, and appeals to the part of me that likes to make lists and check things off of them. I manage to chop a pile of onions without cutting myself, but with a lot of tears. At one point I walk over to the huge freezer and stick my head in it for some relief, while Schatzi looks at me like I'm an idiot. Which isn't unusual. Or even come to think of it, wrong. But I get them sliced and chopped, albeit unevenly, and put them in the large pot with some butter. I get some water boiling in the other pot and put in some rice. I cook it for a few minutes, drain it, and add it to the onions, stirring them all together. Then I put the lid on the pot and put it in the oven, and set my phone with an alarm for thirty-five minutes. The kitchen smells amazing. Nothing quite like onions cooked in butter to make the heart happy. While it cooks, I grab a beer, and grate some Swiss cheese into a pile. When my phone buzzes, I pull the pot out of the oven and put it back on the stovetop, stirring in the cream and cheese, and sprinkling in some salt and pepper. I grab a bowl and fill it with the richly scented mixture. I stand right there at the counter, and gingerly take a spoonful. It's amazing. Rich and creamy and oniony. The rice is nicely cooked, not mushy. And even though some of my badly cut onions make for some awkward eating moments, as the strings slide out of the spoon and attach themselves to my chin, the flavor is spectacular. Simple and comforting, and utterly delicious.

What a wonderful crunch! And yet the char's meat was still hot and deliciously juicy! The breading perfectly contained inside its protective shell the savory flavor of the fish! The Kaki no Tane Crackers came already seasoned... ... so the breading itself had a solid, delicious taste. And the dipping sauce is perfect! The Ki no Me mixed with Tamago no Moto is wonderfully light and fluffy!" *Ki no Me: The young leaves of the Japanese pepper plant. Clapping one in your palm crushes the leaf's cells, releasing a distinctive scent.* TAMAGO NO MOTO. Mayonnaise without the vinegar, it is simply egg yolks and vegetable oil whisked into a creamy consistency. It's often used to bring ingredients together or to add flavor to a dish. Some salt and minced Ki no Me adds an overall refreshing taste to the fish... ... erasing any oiliness and giving it a refined flavor. "That wonderfully smooth creaminess hiding between the crispy crunchiness of the breading really spurs the appetite! The breaded and deep-fried mountain vegetables on the side cannot be ignored, either. They provide an eye-pleasing contrast when arranged side-by-side with the deep-fried fish. " "Soma, where on earth did you get the idea for this?" "In Japanese cooking, there's a type of tempura called Okakiage, right? When deep-frying things, use crushed-up Okaki Rice Crackers instead of panko to give the dish some uniqueness and kick. I made this at home once long ago with my dad. " "And that gave you the idea to use the Kaki no Tane Crackers in place of the Okaki Rice Crackers?" "Yep! I call it the Yukihira Style Okaki- YUKIHIRA STYLE OKAKI-NO-TANE-AGE CHAR!" "You just slapped the two names together!" On one hand, Takumi Aldini maintained a broad version that did not overlook potential ingredients, such as the duck. On the other, Soma Yukihira's rare ability to think outside the box... ... led him to create a dish that no one else even expected! Neither was intimidated by the time constraints or the limited ingredients. They instead focused on what they could do to create their dish. That is the spirit of a true professional! Hee hee! This is hardly the first time I've given this assignment. And students have made deep-fried items before... without breading. But he is the first one to find a way to present to me fish that is both breaded and deep-fried! The char, in season this spring... ... is snuggly wrapped in a protective shell of Kaki no Tane Cracker breading.

I have been all over the world cooking and eating and training under extraordinary chefs. And the two food guys I would most like to go on a road trip with are Anthony Bourdain and Michael Ruhlmann, both of whom I have met, and who are genuinely awesome guys, hysterically funny and easy to be with. But as much as I want to be the Batgirl in that trio, I fear that I would be woefully unprepared. Because an essential part of the food experience that those two enjoy the most is stuff that, quite frankly, would make me ralph. I don't feel overly bad about the offal thing. After all, variety meats seem to be the one area that people can get a pass on. With the possible exception of foie gras, which I wish like heckfire I liked, but I simply cannot get behind it, and nothing is worse than the look on a fellow foodie's face when you pass on the pate. I do love tongue, and off cuts like oxtails and cheeks, but please, no innards. Blue or overly stinky cheeses, cannot do it. Not a fan of raw tomatoes or tomato juice- again I can eat them, but choose not to if I can help it. Ditto, raw onions of every variety (pickled is fine, and I cannot get enough of them cooked), but I bonded with Scott Conant at the James Beard Awards dinner, when we both went on a rant about the evils of raw onion. I know he is often sort of douchey on television, but he was nice to me, very funny, and the man makes the best freaking spaghetti in tomato sauce on the planet. I have issues with bell peppers. Green, red, yellow, white, purple, orange. Roasted or raw. Idk. If I eat them raw I burp them up for days, and cooked they smell to me like old armpit. I have an appreciation for many of the other pepper varieties, and cook with them, but the bell pepper? Not my friend. Spicy isn't so much a preference as a physical necessity. In addition to my chronic and severe gastric reflux, I also have no gallbladder. When my gallbladder and I divorced several years ago, it got custody of anything spicier than my own fairly mild chili, Emily's sesame noodles, and that plastic Velveeta-Ro-Tel dip that I probably shouldn't admit to liking. I'm allowed very occasional visitation rights, but only at my own risk. I like a gentle back-of-the-throat heat to things, but I'm never going to meet you for all-you-can-eat buffalo wings. Mayonnaise squicks me out, except as an ingredient in other things. Avocado's bland oiliness, okra's slickery slime, and don't even get me started on runny eggs. I know. It's mortifying.

That was the whole trouble with police work. You come plunging in. a jagged Stone Age knife, to probe the delicate tissues of people's relationships, and of course you destroy far more than you discover. And even what you discover will never be the same as it was before you came; the nubbly scars of your passage will remain. At the very least. you have asked questions that expose to the destroying air fibers that can only exist and fulfill their function in coddling darkness. Cousin Amy, now, mousing about in back passages or trilling with feverish shyness at sherry parties—was she really made all the way through of dust and fluff and unused ends of cotton and rusty needles and unmatching buttons and all the detritus at the bottom of God's sewing basket? Or did He put a machine in there to tick away and keep her will stern and her back straight as she picks out of a vase of brown-at-the-edges dahlias the few blooms that have another day's life in them? Or another machine, one of His chemistry sets, that slowly mixes itself into an apparently uncaused explosion, poof!, and there the survivors are sitting covered with plaster dust among the rubble of their lives. It's always been the explosion by the time the police come stamping in with ignorant heels on the last unbroken bit of Bristol glass; with luck they can trace the explosion back to harmless little Amy, but as to what set her off—what were the ingredients of the chemistry set and what joggled them together—it was like trying to reconstruct a civilization from three broken pots and a seven-inch lump of baked clay which might, if you looked at its swellings and hollows the right way, have been the Great Earth Mother. What's more. people who've always lived together think that they are still the same—oh, older of course and a bit more snappish, but underneath still the same laughing lad of thirty years gone by. "My Jim couldn't have done that." they say. "I know him. Course he's been a bit depressed lately, funny like. but he sometimes goes that way for a bit and then it passes off. But setting fire to the lingerie department at the Army and Navy, Inspector—such a thought wouldn't enter into my Jim's head. I know him." Tears diminishing into hiccuping snivels as doubt spreads like a coffee stain across the threadbare warp of decades. A different Jim? Different as a Martian, growing inside the ever-shedding skin? A whole lot of different Jims. a new one every seven years? "Course not. I'm the same. aren't I, same as I always was—that holiday we took hiking in the Peak District in August thirty-eight—the same inside?" Pibble sighed and shook himself. You couldn't build a court case out of delicate tissues. Facts were the one foundation.

This rich pork flavor, which lands on the tongue with a thump... It's Chinese Dongpo Pork! He seasoned pork belly with a blend of spices and let it marinate thoroughly... ... before finely dicing it and mixing it into the fried rice!" "What? Dongpo Pork prepared this fast?! No way! He didn't have nearly enough time to simmer the pork belly!" "Heh heh. Actually, there's a little trick to that. I simmered it in sparkling water instead of tap water. The carbon dioxide that gives sparkling water its carbonation helps break down the fibers in meat. Using this, you can tenderize a piece of meat in less than half the normal time!" "That isn't the only protein in this dish. I can taste the seafood from an Acqua Pazza too!" "And these green beans... it's the Indian dish Poriyal! Diced green beans and shredded coconut fried in oil with chilies and mustard seeds... it has a wonderfully spicy kick!" "He also used the distinctly French Mirepoix to gently accentuate the sweetness of the vegetables. So many different delicious flavors... ... all clashing and sparking in my mouth! But the biggest key to this dish, and the core of its amazing deliciousness... ... is the rice!" "Hmph. Well, of course it is. The dish is fried rice. If the rice isn't the centerpiece, it isn't a..." "I see. His dish is fried rice while simultaneously being something other than fried rice. A rice lightly fried in butter before being steamed in some variety of soup stock... In other words, it's actually closer to that famous staple from Turkish cuisine- a Pilaf! In fact, it's believed the word "pilaf" actually comes from the Turkish word pilav. To think he built the foundation of his dish on pilaf of all things!" "Heh heh heh! Yep, that's right! Man, I've learned so much since I started going to Totsuki." "Mm, I see! When you finished the dish, you didn't fry it in oil! That's why it still tastes so light, despite the large volume and variety of additional ingredients. I could easily tuck away this entire plate! Still... I'm surprised at how distinct each grain of rice is. If it was in fact steamed in stock, you'd think it'd be mushier." "Ooh, you've got a discerning tongue, sir! See, when I steamed the rice... ... I did it in a Donabe ceramic pot instead of a rice cooker!" Ah! No wonder! A Donabe warms slowly, but once it's hot, it can hold high temperatures for a long time! It heats the rice evenly, holding a steady temperature throughout the steaming process to steam off all excess water. To think he'd apply a technique for sticky rice to a pilaf instead! With Turkish pilaf as his cornerstone... ... he added super-savory Dongpo pork, a Chinese dish... ... whitefish and clams from an Italian Acqua Pazza... ... spicy Indian green bean and red chili Poriyal... ... and for the French component, Mirepoix and Oeuf Mayonnaise as a topping! *Ouef is the French word for "egg."* By combining those five dishes into one, he has created an extremely unique take on fried rice! " "Hold it! Wait one dang minute! After listening to your entire spiel... ... it sounds to me like all he did was mix a bunch of dishes together and call it a day! There's no way that mishmash of a dish could meet the lofty standards of the BLUE! It can't nearly be gourmet enough!" "Oh, but it is. For one, he steamed the pilaf in the broth from the Acqua Pazza... ... creating a solid foundation that ties together the savory elements of all the disparate ingredients! The spiciness of the Poriyal could have destabilized the entire flavor structure... ... but by balancing it out with the mellow body of butter and soy sauce, he turned the Poriyal's sharp bite into a pleasing tingle!