Salt To The Sea Best Quotes

October Fullness” Little by little, and also in great leaps, life happened to me, and how insignificant this business is. These veins carried my blood, which I scarcely ever saw, I breathed the air of so many places without keeping a sample of any. In the end, everyone is aware of this: nobody keeps any of what he has, and life is only a borrowing of bones. The best thing was learning not to have too much either of sorrow or of joy, to hope for the chance of a last drop, to ask more from honey and from twilight. Perhaps it was my punishment. Perhaps I was condemned to be happy. Let it be known that nobody crossed my path without sharing my being. I plunged up to the neck into adversities that were not mine, into all the sufferings of others. It wasn’t a question of applause or profit. Much less. It was not being able to live or breathe in this shadow, the shadow of others like towers, like bitter trees that bury you, like cobblestones on the knees. Our own wounds heal with weeping, our own wounds heal with singing, but in our own doorway lie bleeding widows, Indians, poor men, fishermen. The miner’s child doesn’t know his father amidst all that suffering. So be it, but my business was the fullness of the spirit: a cry of pleasure choking you, a sigh from an uprooted plant, the sum of all action. It pleased me to grow with the morning, to bathe in the sun, in the great joy of sun, salt, sea-light and wave, and in that unwinding of the foam my heart began to move, growing in that essential spasm, and dying away as it seeped into the sand.

I am two fools, I know, For loving, and for saying so In whining poetry; But where's that wiseman, that would not be I, If she would not deny? Then as th' earth's inward narrow crooked lanes Do purge sea water's fretful salt away, I thought, if I could draw my pains Through rhyme's vexation, I should them allay. Grief brought to numbers cannot be so fierce, For he tames it, that fetters it in verse. But when I have done so, Some man, his art and voice to show, Doth set and sing my pain; And, by delighting many, frees again Grief, which verse did restrain. To love and grief tribute of verse belongs, But not of such as pleases when 'tis read. Both are increased by such songs, For both their triumphs so are published, And I, which was two fools, do so grow three; Who are a little wise, the best fools be.

Of course," agreed Basil, "if you read it carelessly, and act on it rashly, with the blind faith of a fanatic; it might very well lead to trouble. But nature is full of devices for eliminating anything that cannot master its environment. The words 'to worship me' are all-important. The only excuse for using a drug of any sort, whether it's quinine or Epsom-salt, is to assist nature to overcome some obstacle to her proper functions. The danger of the so-called habit-forming drugs is that they fool you into trying to dodge the toil essential to spiritual and intellectual development. But they are not simply man-traps. There is nothing in nature which cannot be used for our benefit, and it is up to us to use it wisely. Now, in the work you have been doing in the last week, heroin might have helped you to concentrate your mind, and cocaine to overcome the effects of fatigue. And the reason you did not use them was that a burnt child dreads fire. We had the same trouble with teaching Hermes and Dionysus to swim. They found themselves in danger of being drowned and thought the best way was to avoid going near the water. But that didn't help them to use their natural faculties to the best advantage, so I made them confront the sea again and again, until they decided that the best way to avoid drowning was to learn how to deal with oceans in every detail. It sounds pretty obvious when you put it like that, yet while every one agrees with me about the swimming, I am howled down on all sides when I apply the same principles to the use of drugs.

I believe that life is all about perception and timing. That good things come to those who act and that life’s about more than collecting a paycheck. I believe that the only person you’re destined to become is the one that you decide to be. That if you try hard enough you can convince yourself of anything. That having patience doesn’t make you a hero nor does it make you a doormat. I believe that not showing love proves you’re weak and belittling others doesn’t make you strong. That you are never as far away from people as the miles may suggest. That life’s too short to read awful books, listen to terrible music, or be around uninspiring people. I believe that where you start has little impact on where you finish. That sometimes the best thing you can do is walk away. That you can never be overdressed or overeducated. I believe that the cure for anything is salt water; sweat, tears, or the sea. That you should never let your memories be greater than your dreams. And that you should always choose adventure.

I placed some of the DNA on the ends of my fingers and rubbed them together. The stuff was sticky. It began to dissolve on my skin. 'It's melting -- like cotton candy.' 'Sure. That's the sugar in the DNA,' Smith said. 'Would it taste sweet?' 'No. DNA is an acid, and it's got salts in it. Actually, I've never tasted it.' Later, I got some dried calf DNA. I placed a bit of the fluff on my tongue. It melted into a gluey ooze that stuck to the roof of my mouth in a blob. The blob felt slippery on my tongue, and the taste of pure DNA appeared. It had a soft taste, unsweet, rather bland, with a touch of acid and a hint of salt. Perhaps like the earth's primordial sea. It faded away. Page 67, in Richard Preston's biographical essay on Craig Venter, "The Genome Warrior" (originally published in The New Yorker in 2000).

It occurred to me then that maybe Wil Hines didn't have blood in his veins like everyone else. Maybe he was made of Florida things: grains of bleached sand, sea foam, and salt. Wind and sun. Maybe he was made of the things he loved best.

Beneath it all I kept faith with Ithaca, travelled, Travelled and travelled, Suffering much, enjoying a little; Met strange people singing New myths; made myths myself. But this lion of the sea Salt-maned, scaly, wondrous of tail, Touched with power, insistent On this brief promontory... Puzzles.

The sources, dubious and dubiouser, also recommended missionary position, and she was happy to oblige. Missionary position was, as far as she could tell, like vanilla ice cream: purported to be boring and chosen only by passionless, unimaginative, exhausted people but really the best one. She liked to look at Penn's face so close that it split into pieces like a modernist painting. She liked the length of his front pressed against the length of hers. She felt that people who needed to do it upside down and backward from behind -- or who added candied bacon or smoked sea salt or pieces of raw cookies to their ice cream -- were probably compensating for a product that was inferior to begin with.

But for me all the East is contained in that vision of my youth. It is all in that moment when I opened my young eyes on it. I came upon it from a tussle with the sea—and I was young—and I saw it looking at me. And this is all that is left of it! Only a moment; a moment of strength, of romance, of glamour—of youth!... A flick of sunshine upon a strange shore, the time to remember, the time for a sigh, and—good-bye!—Night—Good-bye...!” He drank. “Ah! The good old time—the good old time. Youth and the sea. Glamour and the sea! The good, strong sea, the salt, bitter sea, that could whisper to you and roar at you and knock your breath out of you.” He drank again. “By all that’s wonderful, it is the sea, I believe, the sea itself—or is it youth alone? Who can tell? But you here—you all had something out of life: money, love—whatever one gets on shore—and, tell me, wasn’t that the best time, that time when we were young at sea; young and had nothing, on the sea that gives nothing, except hard knocks—and sometimes a chance to feel your strength—that only—what you all regret?” And we all nodded at him: the man of finance, the man of accounts, the man of law, we all nodded at him over the polished table that like a still sheet of brown water reflected our faces, lined, wrinkled; our faces marked by toil, by deceptions, by success, by love; our weary eyes looking still, looking always, looking anxiously for something out of life, that while it is expected is already gone—has passed unseen, in a sigh, in a flash—together with the youth, with the strength, with the romance of illusions.

She saw the different times at sea—calm blue days, raw pea-green ones, others when the skies turned black and thunderbolts blasted the masts, and the galloping waves. The ship then leaned this way, another way, seeming to want to throw herself right over and upside down. Had Art ever been frightened? Maybe only once. One of the earliest memories, this. Molly standing braced, holding Art, two or three years old, in her arms. ‘What a spectacle!’ cried Molly. ‘Look—how beautiful it is!’ And then, ‘Don’t ever be afraid of the sea. She’s the best friend out kind have got. Better than any land, however fair. Respect the sea, yes, but don’t ever think what the sea does is cruel or unjust. People are that. The sea is only herself. And this ship—she’s lucky. She’s friends with this sea. They know how to behave with each other.’ Exactly then, a great green salt wave swamped the decks. Canvas was being hauled in, Molly’s crew clutching and swinging like monkeys along the masts. Art and Molly, soaked, and Molly saying, ‘And even if we went down, don’t fear that either. Those that the sea keeps sleep among mermaids and pearls and sunken kingdoms. You wouldn’t mind that, would you, love?

con Zucchine alla Nerano — SERVES 4 — About 16fl oz sunflower oil or vegetable oil, or, if you choose, olive oil 8 to 10 small zucchine (courgettes) 75g chopped fresh basil Sea salt to taste Extra virgin olive oil 500g spaghetti 200g grated Parmigiano-Reggiano • Put the sunflower oil in a large pot and bring to a low boil over medium-high heat. • Slice the zucchine into thin rounds and fry in the oil until they are golden brown. Remove and set aside on paper towels. • Sprinkle with basil and salt. • Transfer to a bowl and drizzle liberally with olive oil. • Boil the pasta until al dente and strain, reserving about two cupfuls of the pasta water. • Place the cooked pasta in a large pan or pot over low heat along with the zucchine mixture and combine gently. Add the pasta water, a little at a time, to create a creamy texture. You may not use all of the pasta water. Now add some of the Parmigiano to the mixture and continue to combine by stirring gently and tossing. When the mixture has a slight creaminess, remove from the stove and serve immediately. Note: The zucchine mixture can be refrigerated for about 5 days for use at a later date. Best to bring it to room temperature before using.

new order Titch had sought to prevent was now reality. I stood in the cold as Mister Peter and the Esquimaux gathered up Mister Wilde from where he’d lain and carried him away. The hours passed; in the warm, dim glow of the igloo I sat staring at the thumbs of my torn mittens. I did not want to stay in that place. All my life I had known only the warmth of the Indies, the fresh salt of the sea air. I felt shuttered up, boxed in, shuddering with a cold no blanket or animal hide or fire could keep out. Mister Peter and the Esquimaux would, I knew, do their best to keep me safe, but with both Titch and his father gone, I did not know for how long. And so, as the hours passed, I began to collect up my belongings, and in the evening, when Mister Peter returned, I told him of my intention to leave. He

White bread in Japan is a steroidal megaloaf called shokupan. Brioche-like and great for toasting, shokupan is sold in bags of four, six, or eight perfectly square slices, without heels. Where do the heels go? Out back with the imperfect vegetables? I bought shokupan several times before figuring out why the four-, six, and eight-slice sacks all sold for the same price. It's the same loaf, cut into thicker or thinner slices. Eight-slice shokupan is similar in thickness to Wonder bread. Six-slice shokupan is like what we buy in Seattle as Texas Toast (the fresh kind, not the frozen garlic bread). A piece of four-slice shokupan is like a Stephen King paperback. It would make a slot toaster cry out in pain. Iris and I liked the six-slice bread best and usually ate it toasted with melted butter and a sprinkle of sea salt.

They call me Mac. The name's unimportant. You can best identify me by the six chevrons, three up and three down, and by that row of hashmarks. Thirty years in the United States Marine Corps. I've sailed the Cape and the Horn aboard a battlewagon with a sea so choppy the bow was awash half the time under thirty-foot waves. I've stood Legation guard in Paris and London and Prague. I know every damned port of call and call house in the Mediterranean and the world that shines beneath the Southern Cross like the nomenclature of a rifle. I've sat behind a machine gun poked through the barbed wire that encircled the International Settlement when the world was supposed to have been at peace, and I've called Jap bluffs on the Yangtze Patrol a decade before Pearl Harbor. I know the beauty of the Northern Lights that cast their eerie glow on Iceland and I know the rivers and the jungles of Central America. There are few skylines that would fool me: Sugar Loaf, Diamond Head, the Tinokiri Hills or the palms of a Caribbean hellhole. Yes, I knew the slick brown hills of Korea just as the Marines knew them in 1871. Fighting in Korea is an old story for the Corps. Nothing sounds worse than an old salt blowing his bugle. Anyhow, that isn't my story.

From the Waverley Kitchen Journal Fig and Pepper Bread Mary’s Note: Sometimes the two most improbable things make the best combination. Ingredients: 2 cups whole grain spelt flour 2 ½ cups unbleached all purpose flour 1 ½ cups coarsely chopped figs 2 tsp coarse black pepper 2 tsp sea salt 2 tbsp olive oil 1 dry yeast packet 1 ½ cups of warm water Whisk flour, salt, pepper, and yeast until blended, by hand or with whisk attachment of mixer. Add olive oil and warm water. Knead for 10 minutes, or use dough hook attachment of mixer for 5 minutes, until dough is smooth and springy. Oil a large bowl, place dough inside, and cover bowl with a damp hand towel. Let sit in a warm place for approximately 1 hour, or until dough has doubled in size. Softly knead in the chopped figs and evenly distribute throughout the dough (lightly flouring your hands can make handling the dough easier), shape into an oval, then place on a baking sheet. Snip three shallow lines into top of the dough with scissors, then lightly dust the dough with flour. Let rise, uncovered, until dough swells a little more—10–15 mins, or longer if the kitchen isn’t warm. Place tray in 350° oven for 40–45 mins until crust is slightly brown and the loaf sounds hollow when tapped on the underside. Cool on a wire rack.

Pasta with Garlic Scapes and Fresh Tomatoes In Italy, you can find a garden anywhere there is a patch of soil, and in many areas, the growing season is nearly year round. It’s common to find an abundant tomato vine twining up the wall near someone’s front stoop, or a collection of herbs and greens adorning a window box. Other staples of an Italian kitchen garden include aubergine, summer squash varieties and peppers of all sorts. Perhaps that’s why the best dishes are so very simple. Gather the fresh ingredients from your garden or local farmers’ market, toss everything together with some hot pasta and serve. In the early summer and mid-autumn, look for garlic scapes, prized for their mild flavor and slight sweetness. Scapes are the willowy green stems and unopened flower buds of hardneck garlic varieties. Roasting garlic scapes with tomatoes and red onion brings out their sweet, rich flavor for a delightful summer meal. 2 swirls of olive oil 10 garlic scapes 1 pint multicolored cherry tomatoes 1 red onion, thinly sliced Sea salt and red pepper flakes, to taste ½ lb. pasta—fettuccine, tubini or spaghetti are good choices 1 cup baby spinach, arugula or fresh basil leaves, or a combination 1 lemon, zested and juiced Toasted pine nuts for garnish Heat oven to 400 ° F. Toss together olive oil, garlic scapes, tomatoes, onion, salt and pepper flakes and spread in an even layer on a parchment-lined baking sheet. Roast for 12–15 minutes, until tomatoes are just beginning to burst. If you have other garden vegetables, such as peppers, zucchini or aubergine, feel free to add that. Meanwhile, cook pasta according to package directions. Toss everything together with the greens, lemon zest and juice. Garnish with pine nuts. Serve immediately with a nice Barolo wine.

I have known its fascination since: I have seen the mysterious shores, the still water, the lands of brown nations, where a stealthy Nemesis lies in wait, pursues, overtakes so many of the conquering race, who are proud of their wisdom, of their knowledge, of their strength. But for me all the East is contained in that vision of my youth. It is all in that moment when I opened my young eyes on it. I came upon it from a tussle with the sea—and I was young—and I saw it looking at me. And this is all that is left of it! Only a moment; a moment of strength, of romance, of glamour—of youth!... A flick of sunshine upon a strange shore, the time to remember, the time for a sigh, and—good-bye!—Night—Good-bye...!” He drank. “Ah! The good old time—the good old time. Youth and the sea. Glamour and the sea! The good, strong sea, the salt, bitter sea, that could whisper to you and roar at you and knock your breath out of you.” He drank again. “By all that’s wonderful, it is the sea, I believe, the sea itself—or is it youth alone? Who can tell? But you here—you all had something out of life: money, love—whatever one gets on shore—and, tell me, wasn’t that the best time, that time when we were young at sea; young and had nothing, on the sea that gives nothing, except hard knocks—and sometimes a chance to feel your strength—that only—what you all regret?” And we all nodded at him: the man of finance, the man of accounts, the man of law, we all nodded at him over the polished table that like a still sheet of brown water reflected our faces, lined, wrinkled; our faces marked by toil, by deceptions, by success, by love; our weary eyes looking still, looking always, looking anxiously for something out of life, that while it is expected is already gone—has passed unseen, in a sigh, in a flash—together with the youth, with the strength, with the romance of illusions.

SUPPLEMENT DAILY DOSAGE Vitamin A 10,000 IU or 6 mg beta-carotene (choose mixed carotenes if available)     B-complex vitamins B1, B2, B3, B5: 50 mg B6: 50 mg, or 100 mg if nauseated (can be higher: if necessary up to 250 mg to prevent nausea) B12: 400 mcg Choline, Inositol, PABA: 25 mg Biotin: 200 mcg Folic acid: 500 mcg (increase this to 1000 mcg if you have suffered a previous miscarriage, if there is a history of neural tube defects in your family, or if you are over 40 years of age)     Vitamin C 1–2 g (take the higher dose if you are exposed to toxicity or in contact with, or suffering from, infection)     Bioflavonoids 500–1000 mg (helpful for preventing miscarriage and breakthrough bleeding)     Vitamin D 200 IU     Vitamin E 500 IU (increasing to 800 IU during last trimester)     Calcium 800 mg (increasing to 1200 mg during middle trimester when your baby’s bones are forming, or if symptoms such as leg cramps indicate an increased need)     Magnesium 400 mg (half the dose of calcium)     Potassium 15 mg or as cell salt (potassium chloride, 3 tablets)     Iron Supplement only if need is proven; dosage depends on serum ferritin levels (stored iron) If levels < 30 mcg per litre, take 30 mg If levels < 45 mcg per litre, take 20 mg If levels < 60 mcg per litre, take 10 mg This test for ferritin levels should be repeated at the end of each trimester, and we give further details in Chapter 11.     Manganese 10 mg     Zinc 20–60 mg, taken last thing at night on an empty stomach (dose level to depend on results of zinc taste test, which ideally should be performed at two monthly intervals during your pregnancy; see page 172–174 for details)     Chromium 100–200 mcg (upper limit applies to those with sugar cravings or with proven need)     Selenium 100–200 mcg (upper limit for those exposed to high levels of heavy metal or chemical pollution). Selenium is best taken away from vitamin C, but can be taken with zinc.     Iodine 75 mcg (or take 150 mg of kelp instead)     Acidophilus/Bifidus Half to one teaspoonful, one to three times daily (upper limits for those who suffer from thrush)     Evening primrose oil 500–1000 mg two to three times daily     MaxEPA (or deep sea fish oils) 500–1000 mg two to three times daily     Garlic 2000–5000 mg (higher levels for those exposed to toxins)     Silica 20 mg     Copper 1–2 mg (but only if zinc levels are adequate)     Hydrochloric acid and digestive enzymes For those with digestive problems. There are numerous proprietary preparations which contain an appropriate combination of active ingredients. Ask your health practitioner, pharmacist or health food shop for guidance, and take as directed on the label.     Co-enzyme Q10 10 mg daily

Anders felt himself rolling his eyes at the thought of the travelers from the Gray City. The city's traditional name was Sormyr. Sormyr was originally built with wrought iron and basalt. It had been altogether imposing in its darkness. The only problem was that it stood near the sea, so that over time everything became caked in salt and other minerals. The city dwellers did their best to scrub the minerals away, but most of the buildings turned to gray. Hence, the Gray City.

Most of her recipes came from her father, but Noor learned how to make the luscious potato cake from Nelson's mother. The recipe her mother-in-law had whispered into Noor's ear was the authentic one used by Nelson's great-grandmother. In its own unpresumptuous way, the Spanish Tortilla is an honest love omelet, and every bite must be suffused with fragrant olive oil- in this case, too much of a good thing is not a sin. Even when Noor was an amateur and the potatoes were sometimes raw, Nelson would say, "Oh my God! That was the best tortilla of my whole life!" Which of course wasn't true, but he was acknowledging the effort of peeling and slicing immense quantities of potatoes. What she loved most about Spanish food was its lusty simplicity, so unlike the gastronomical somersaults of French cuisine or the complexity of the Persian food she grew up with. When she was little she could eat pyramids of saffron rice and rich meat stews, but she now associated the colors and perfumes of her husband's native cuisine with their courtship, with paddleboats and honeymoons and champagne in silver buckets, with flamenco and candlelight and little fried sardines with sea salt by the water. Her postcards were menus, smudged and wine-stained, saved from their meals, addressed to herself and read carefully like romance manuals.

We're very excited about our new line of products." John squeezed his wife's hand. "We produce churned butter with sea salt imported from France. And we just started a line of yogurt with cream on top that sold very well at the farmers market." "Try the milk. It's from Ollie, my favorite cow," Jenny interrupted, placing a tray and two glasses on the coffee table. "Did you milk her yourself?" James took a cookie and dipped it in the glass of milk. "My dad says I'm not old enough. Ollie is my best friend. Would you like to meet her?" "I'd love to meet Ollie." James stood up and brushed cookie crumbs from his slacks. "Some of my best friends growing up were cows." James followed Jenny to the barn and Cassie pored over brochures and marketing plans with John and Selma. She liked the design of their butter containers: ceramic pots with black-and-white labels and a cow's hoofprint on the bottom. "And I love the idea of selling your milk in reusable glass bottles." Cassie put down her pen. "We'll have a whole fridge of milk in colored bottles. And we'll put a display of the butter pots next to the bread oven. Customers can sample fresh baked bread with churned butter.

I hand round the chocolates, and we all pick out our favorite. Nadia takes the Spicy Ginger one, infused with fresh grated ginger. A great chocolate for winter mornings with a strong cup of coffee. Autumn's next and she takes her time as she chooses the English Rose: a delicate classic flavor which Clive makes to perfection, filled with a ganache infused with distilled rose petals---bliss. Chantal selects the Earl Grey Tea with its distinctive bergamot flavor which releases in delicious waves, leaving a long, slow aftertaste, making it feel like two chocolates for the price of one. Now it's my turn. What shall I go for? As always, I'm spoiled for choice. My hand hovers over them---every single one loved and desired. Lemon and Thyme? Szechuan Pepper? I settle on one of the specialties of the house---Sea-Salted Caramel. Snuggling back down into Clive's cushions, I pause for a moment and enjoy the buzz of anticipation. Then I pop the chocolate into my mouth, savoring the soft, chewy texture of the caramel and the creaminess of the milk chocolate, until Clive's perfect twist kicks in and the taste of the unrefined sea salt from Brittany cuts through. The caramel melts deliciously in my mouth. Now, I truly am in Chocolate Heaven and I sigh with pleasure. Forget diamonds. Chocolate, I think you'll find, is a girl's best friend.

Carole’s amazing roast chicken. Because how better to deal with fears of bird flu than by eating a bird, am I right? Here’s how you can make it yourself. You’ll need a chicken, first of all. Carole cuts it up herself but I’m lazy, so I buy a cut-up chicken at the store. You’ll need at least two pounds of potatoes. You’ll need a lemon and a garlic bulb. You’ll need a big wide roasting pan. I use a Cuisinart heavy-duty lasagna pan, but you can get by with a 13x9 cake pan. Cut up the potatoes into little cubes. (Use good potatoes! The yellow ones or maybe the red ones. In the summer I buy them at the farmer’s market.) Spray your pan with some cooking spray and toss in the potatoes. Peel all the garlic (really, all of it!) and scatter the whole cloves all through with the potatoes. If you’re thinking, “All that garlic?” just trust me on this. Roasted garlic gets all mild and melty and you can eat it like the potato chunks. Really. You’ll thank me later. Finally, lay out the chicken on top, skin-down. You’ll turn it halfway through cooking. Shake some oregano over all the meat and also some sea salt and a few twists of pepper. Squeeze the lemon, or maybe even two lemons if you really like lemon, and mix it in with a quarter cup of olive oil. Pour that over everything and use your hands to mix it in, make sure it’s all over the chicken and the potatoes. Then pour just a tiny bit of water down the side of the pan—you don’t want to get it on the chicken—so the potatoes don’t burn and stick. Pop it into a 425-degree oven and roast for an hour. Flip your chicken a half hour in so the skin gets nice and crispy.

Phillipa placed one tray of appetizers after the other on the table---the jambon sec-wrapped chipotle figs with the cocoa-balsamic glaze; the crab cakes with the rémoulade dipping sauce; the varying star-shaped canapés, the bottoms buttery, toasted bread topped with different ingredients and garnished with chopped fresh herbs; the verrines filled with bœuf bourguignon and baby carrots; and the smoke salmon, beet carpaccio, and mascarpone bites served on homemade biscuits and sprinkled with capers. Everybody dug in, oohing and aahing. "I don't know which one I like best," exclaimed Marie, licking her lips. "They're all so delicious. I can't choose a favorite child." Phillipa winked. "Just wait until you see and taste Sophie's plat principal," she said, turning on her heel. She returned with a large pressure cooker, placing it on the table. She lifted the lid, and everybody breathed in the aromas, noses sniffing with anticipation. "This is Sophie's version of pot-au-feu de la mer, but with grilled lobster, crab, abalone, mussels, and large shrimp, along with a variety of root and fresh vegetables, a ginger-lemongrass-infused sauce, and garnished with borage, or starflowers, a smattering of sea salt, a dash of crème fraîche, fresh herbs, and ground pepper.

From the Waverley Kitchen Journal Fig and Pepper Bread Mary’s Note: Sometimes the two most improbable things make the best combination. Ingredients: 2 cups whole grain spelt flour 2 ½ cups unbleached all purpose flour 1 ½ cups coarsely chopped figs 2 tsp coarse black pepper 2 tsp sea salt 2 tbsp olive oil 1 dry yeast packet 1 ½ cups of warm water Whisk flour, salt, pepper, and yeast until blended, by hand or with whisk attachment of mixer.

The best way to begin is the same as the best way to swim in the sea. No tiptoes. No wading. Go under. Get wet and cold from scalp to sole. Splutter up salt, push the hair from your brow, then stroke and stroke again. Feel the chill change. Do not look back or think ahead. Just go.

It would be easier to separate salt from the seas than Edgar Allan Poe’s influence from our literature.

With a snarl of pain, she forced herself to sit up, her head spinning with the sudden movement. One hand touched her temple, sticky with dried blood. She winced, feeling a gash along her eyebrow. It was long but shallow, and already scabbing over. She clenched her jaw, teeth grinding, as she surveyed the beach with squinting eyes. The ocean stared back at her, empty and endless, a wall of iron blue. Then she noticed shapes along the beach, some half-buried in the sand, others caught in the rhythmic pull of the tide. She narrowed her eyes and the shapes solidified. A torn length of sail floated, tangled up with rope. A shattered piece of the mast angled out of the sand like a pike. Smashed crates littered the beach, along with other debris from the ship. Bits of hull. Rigging. Oars snapped in half. The bodies moved with the waves. Her steady breathing lost its rhythm, coming in shorter and shorter gasps until she feared her throat might close. Her thoughts scattered, impossible to grasp. All thoughts but one. “DOMACRIDHAN!” Her shout echoed, desperate and ragged. “DOMACRIDHAN!” Only the waves answered, crashing endless against the shore. She forgot her training and forced herself to stand, nearly falling over with dizziness. Her limbs aches but she ignored it, lunging toward the waterline. Her lips moved, her voice shouting his name again, though she couldn’t hear it above the pummel of her own heart. Sorasa Sarn was no stranger to corpses. She splashed into the waves with abandon, even as her head spun. Sailor, sailor, sailor, she noted, her desperation rising with every Tyri uniform and head of black hair. One of them looked ripped in half, missing everything from the waist down. His entrails floated with the rear of him, like a length of bleached rope. She suspected a shark got the best of him. Then her memories returned with a crash like the waves. The Tyri ship. Nightfall. The sea serpent slithering up out of the deep. The breaking of a lantern. Fire across the deck, slick scales running over my hands. The swing of a greatsword, Elder-made. Dom silhouetted against a sky awash with lightning. And then the cold, drowning darkness of the ocean. A wave splashed up against her and Sorasa stumbled back to the shore, shivering. She had not waded more than waist deep, but her face felt wet, water she could not understand streaking her cheeks. Her knees buckled and she fell, exhausted. She heaved a breath, then two. And screamed. Somehow the pain in her head paled in comparison to the pain in her heart. It dismayed and destroyed her in equal measure. The wind blew, stirring salt-crusted hair across her face, sending a chill down to her soul. It was like the wilderness all over again, the bodies of her Amhara kin splayed around her. No, she realized, her throat raw. This is worse. There is not even a body to mourn. She contemplated the emptiness for awhile, the beach and the waves, and the bodies gently pressing into the shore. If she squinted, they could only be debris from the ship, bits of wood instead of bloated flesh and bone. The sun glimmered on the water. Sorasa hated it. Nothing but clouds since Orisi, and now you choose to shine.

In addition to the breathing meditation, here are some clearing techniques that are very effective. Find a few that work for you and do them with diligence. Wash your hands after your Reiki session and imagine that whatever you picked up is washing down the drain. Imagine you’re soaking your hands in a bucket of cool water. (This is very good right after a Reiki session if you can’t get the heat out of your hands.) Imagine that you’re breathing healthy, healing energy up from the ground and blowing the stale energy out through the top of your head or out of your mouth on the exhale. Imagine that a golden hoop goes over your head and down to your toes. Visualize that everywhere it touches, it takes negative energy out and replaces it with light. When it touches the ground, let the ground reabsorb it. (You can also go from the ground up to the sky.) Take a bath with sea salt or Epsom salts. Lavender and rosemary are good herbs to clear energy. You can add them right to your bathwater. Take a shower and imagine that the water is also clearing any negative energy with it. Smudge yourself by burning sage or incense. Clear your Reiki space often using this method. You can also use sage spray. I use sage spray on each client, the room, and myself at the end of a Reiki session. Kneel on the ground and then slowly lower your forehead to the ground in “child’s pose” from yoga. (This is great for emptying out the heart and clearing the third eye.) Spend time in nature. Fresh air and sunlight are highly beneficial. It’s best if you can get into the woods. Exercise—any kind is good. Breathing and sweating are great ways to clear yourself. Sit in a sauna or steam room. Meditate and engage in other spiritual practices. Give or receive some Reiki!

general experience of brave men. Kenshin, who fought for fourteen years with Shingen, when he heard of the latter’s death, wept aloud at the loss of “the best of enemies.” It was this same Kenshin who had set a noble example for all time in his treatment of Shingen, whose provinces lay in a mountainous region quite away from the sea, and who had consequently depended upon the Hōjō provinces of the Tōkaidō for salt. The Hōjō prince wishing to weaken him, although not openly at war with him, had cut off from Shingen all traffic in this important article. Kenshin, hearing of his enemy’s dilemma and able to obtain his salt from the coast of his own dominions, wrote Shingen that in his opinion the Hōjō lord had committed a very mean act, and that although he (Kenshin) was at war with him (Shingen) he had ordered his subjects to furnish him with plenty of salt—adding, “I do not fight with salt, but with the sword,

A rise in sea level is not like the filling of your bathtub. If it were, accommodation would be easier and could be accomplished in slow steps that might give people the time to figure out the best way to cope. No, while a barely noticeable rise in water levels continues in the background, the great damage that is done comes more suddenly, when storms whip up waves that magnify high tides, engulfing houses and encampments, eroding cliffs, breaching sandbars, and pushing salt water up rivers and into groundwater.

Seafarers of yore were superstitious lot and paid a great deal of attention not to invoke the ire of the Gods. Walking under a ladder aboard ship insured bad luck! Breaking a mirror guaranteed 7 years of bad luck and whistling was verboten! When Ursula came aboard the QSMV Dominion Monarch, she was taught this lesson in a most emphatic way! “What could best be described as an “old-salt,” was in charge when they were on the open deck of the ship. Apparently his job was to look out for the passengers’ safety, and he was a friendly sort. Talking about the lure of the sea, he explained to the children that they were never to whistle aboard any ship, for to do so would invoke the Gods and cause a terrible storm to toss them around. Being only 6 years old, Ursula hung on to his every word and explained that she didn’t know how to whistle. Laughing, he said that he would teach her, which he did. She became convinced that she could indeed “whistle up a storm,” one which never came!” To this day Ursula believes this and throws a little salt over her shoulder if she spills any…. Yes, seafarers are still a superstitious lot!

Caponata This has an excellent flavor and makes a very nice presentation on a perfect leaf of lettuce, not that Robert and Sal ever gave a hoot about presentation. And it’s even quite low in calories, not that guys care about that, either. Serve this as a traditional antipasto with a good crusty Italian bread and a glass of chilled Pinot Grigio. Peel and dice an eggplant, toss with salt, put in a colander and drain for at least a half hour. Then heat up a heavy skillet and add 1/ 4 cup olive oil, a small onion, chopped, and a stick of celery, also chopped. Add the eggplant and sauté. Finally, add three chopped tomatoes, three minced anchovies, a pinch of sugar, 1/ 4 cup wine vinegar and a spoonful of capers (the best ones come from Pantelleria Island). If your family likes olives, add some of those, too, along with a pinch of red pepper flakes. Simmer for ten minutes. Cool, then store overnight in a glass container. For a smoother spreading consistency, you can whirl the mixture in the food processor, but don’t overdo it. Things that are too smooth lose their character.

Perhaps the best place to forage was our lagoon, an oval of protected water, ringed by rocks and fed by a narrow channel that churned with the tide. You could spend your whole day harvesting there. Along the shore were wild onions and sea asparagus and the grassy stalks of sea plantains; under the beach rocks were tiny black crabs no bigger than my thumbnail. The boulders that lined the shores were packed with barnacles and mussels, and the seaweed came in infinite varieties. My favorite was bladderwrack, with its little balloons that popped in your mouth and left the smell of salt behind.

The very best method (not practical in most areas) is to cook the cod in clear sea water, adding an extra portion of salt.