Secret Ingredient Quotes

There is no secret ingredient

Don’t let a day go by without asking who you are…each time you let a new ingredient to enter your awareness.

Beyond work and love, I would add two other ingredients that give meaning to life. First, to fulfill whatever talents we are born with. However blessed we are by fate with different abilities and strengths, we should try to develop them to the fullest, rather than allow them to atrophy and decay. We all know individuals who did not fulfill the promise they showed in childhood. Many of them became haunted by the image of what they might have become. Instead of blaming fate, I think we should accept ourselves as we are and try to fulfill whatever dreams are within our capability. Second, we should try to leave the world a better place than when we entered it. As individuals, we can make a difference, whether it is to probe the secrets of Nature, to clean up the environment and work for peace and social justice, or to nurture the inquisitive, vibrant spirit of the young by being a mentor and a guide.

Put your hair up, Min. The secret ingredient is not your hair.

Some people can read War and Peace and come away thinking it's a simple adventure story. Others can read the ingredients on a chewing gum wrapper and unlock the secrets of the universe

She laughed out loud, a warm, knowing laughter that made me once again wonder about the secret ingredient in these women’s lives. Whatever it was, I was clearly missing it. It was so much more than just self-confidence; it seemed to be the ability to love oneself, enthusiastically and unsparingly, body and soul, naturally followed by the assumption that every man on the planet is dying to get in on the act.

Being with Josh is like being touched from the inside out. An unexpected blaze of sunshine on an otherwise bleak winter day. Wrapping your fingers around a mug of hot chocolate after walking home in that frigid lake-effect wind. A fire crackling softly beneath your outstretched hands. The perfect combination of cupcake and icing, the kind where you can’t quite identify all the secret ingredients, but you feel them melting together on your tongue, and you know that for as long you live, this will be the best thing you’ve ever tasted.

A wise man once told me that mystery is the most essential ingredient of life, for the following reason: mystery creates wonder, which leads to curiosity, which in turn provides the ground for our desire to understand who and what we truly are.

I’m often asked if I think the beginning writer of fiction can benefit from writing classes or seminars. The people who ask are, all too often, looking for a magic bullet or a secret ingredient or possibly Dumbo’s magic feather, none of which can be found in classrooms or at writing retreats, no matter how enticing the brochures may be.

Adventure can be an end in itself. Self-discovery is the secret ingredient...

They’re here for your grilled cheese,” I told her. She fixed me with a look, crossing a leg on the massive armchair she spent most of her time in and raising a single eyebrow at me. “Not unless you changed my secret ingredient to cocaine, they’re not.

The secret ingredients to true happiness? Decisive optimism and personal responsibility.

spectacular failure is the secret ingredient to your ultimate success.

sometimes i feel like a great chef who has devoted his entire life to monastic study of the art of cooking & gathered the finest ingredients & built the most advanced kitchen & prepared the most exquisite meal so perfect, so delicious, so extraordinary more astounding than any meal ever created yet each day i stand in my window & watch ninety-seven percent of the world walk past my restaurant into the mcdonald's across the street

Sometimes love finds you when it’s ready. And when you’re ready too. How that happens is anybody’s guess. Love is the great mystery stew, its secrets well kept, its ingredients known to providence alone. While both people are being prepared, marinated, skewered,cooked to readiness in the fires of life, the cosmic alchemist is turning the pot, reverently preparing the base for the lovers who will meld into it. Only God knows when the stew is ready to be served. Divine timing, Divine dining…

I'll tell you the secret to making a sophisticated doll. Take the human you'll turn into a doll.....and add emotions only humans have. Adoration. Worship. Pity. And the secret ingredient: Guilt.

I asked Lila, the owner, what the secret ingredient was, she told me it was happiness. She said when you put happiness into what you cook, it tastes so much better. She told me when you put happiness into your job and your relationships, they grow. If you're not enjoying what you're doing or who you're doing it with, it won't turn out, she told me.

If I only knew the secret ingredient to capture Alexandre forever, I'd bottle it and sprinkle it on his food when he wasn't looking.

The supermarket shelves have been rearranged. It happened one day without warning. There is agitation and panic in the aisles, dismay in the faces of older shoppers.[…]They scrutinize the small print on packages, wary of a second level of betrayal. The men scan for stamped dates, the women for ingredients. Many have trouble making out the words. Smeared print, ghost images. In the altered shelves, the ambient roar, in the plain and heartless fact of their decline, they try to work their way through confusion. But in the end it doesn’t matter what they see or think they see. The terminals are equipped with holographic scanners, which decode the binary secret of every item, infallibly. This is the language of waves and radiation, or how the dead speak to the living. And this is where we wait together, regardless of our age, our carts stocked with brightly colored goods. A slowly moving line, satisfying, giving us time to glance at the tabloids in the racks. Everything we need that is not food or love is here in the tabloid racks. The tales of the supernatural and the extraterrestrial. The miracle vitamins, the cures for cancer, the remedies for obesity. The cults of the famous and the dead.

The secret ingredient in my books is, there has never been a villain.

If you have read this far in the chronicle of the Baudelaire orphans - and I certainly hope you have not - then you know we have reached the thirteenth chapter of the thirteenth volume in this sad history, and so you know the end is near, even though this chapter is so lengthy that you might never reach the end of it. But perhaps you do not yet know what the end really means. "The end" is a phrase which refers to the completion of a story, or the final moment of some accomplishment, such as a secret errand, or a great deal of research, and indeed this thirteenth volume marks the completion of my investigation into the Baudelaire case, which required much research, a great many secret errands, and the accomplishments of a number of my comrades, from a trolley driver to a botanical hybridization expert, with many, many typewriter repairpeople in between. But it cannot be said that The End contains the end of the Baudelaires' story, any more than The Bad Beginning contained its beginning. The children's story began long before that terrible day on Briny Beach, but there would have to be another volume to chronicle when the Baudelaires were born, and when their parents married, and who was playing the violin in the candlelit restaurant when the Baudelaire parents first laid eyes on one another, and what was hidden inside that violin, and the childhood of the man who orphaned the girl who put it there, and even then it could not be said that the Baudelaires' story had not begun, because you would still need to know about a certain tea party held in a penthouse suite, and the baker who made the scones served at the tea party, and the baker's assistant who smuggled the secret ingredient into the scone batter through a very narrow drainpipe, and how a crafty volunteer created the illusion of a fire in the kitchen simply by wearing a certain dress and jumping around, and even then the beginning of the story would be as far away as the shipwreck that leftthe Baudelaire parents as castaways on the coastal shelf is far away from the outrigger on which the islanders would depart. One could say, in fact, that no story really has a beginning, and that no story really has an end, as all of the world's stories are as jumbled as the items in the arboretum, with their details and secrets all heaped together so that the whole story, from beginning to end, depends on how you look at it. We might even say that the world is always in medias res - a Latin phrase which means "in the midst of things" or "in the middle of a narrative" - and that it is impossible to solve any mystery, or find the root of any trouble, and so The End is really the middle of the story, as many people in this history will live long past the close of Chapter Thirteen, or even the beginning of the story, as a new child arrives in the world at the chapter's close. But one cannot sit in the midst of things forever. Eventually one must face that the end is near, and the end of The End is quite near indeed, so if I were you I would not read the end of The End, as it contains the end of a notorious villain but also the end of a brave and noble sibling, and the end of the colonists' stay on the island, as they sail off the end of the coastal shelf. The end of The End contains all these ends, and that does not depend on how you look at it, so it might be best for you to stop looking at The End before the end of The End arrives, and to stop reading The End before you read the end, as the stories that end in The End that began in The Bad Beginning are beginning to end now.

You have no idea. when you're a salesman here in Marrakech medima, lying is the first thing you learn. generation after generation, they pass it on. its the secret ingredient the foundationfor a salesman's success. lie well and you make a fortune every day. your wife purrs like a kitten, and your children ealk tall with pride.

Never underestimate the power of cookies.

Life is shitty sometimes, Rachel. But what good does it do to run away from everything because you’re afraid of something bad happening?

Get a hobby. Hobbies are a steady source of interest, providing two essential ingredients in life: consistency and fun.

Hidden Highlands was maybe a little richer but not that different from many of the other small, wealthy and scared enclaves nestled in the hills and valleys around Los Angeles. Walls and gates, guardhouses and private security forces were the secret ingredients of the so-called melting pot of southern California.

Denial is the secret sauce in this town,” he said. “It’s the flavor that holds all the other ingredients together. Here’s what I tell the newly elected: the truth is gonna get out—it always does—but it’s gonna blend in with all the lies.” The Senator twirled a hand in the air. “You have to deny each lie and every truth with the same vinegar. Let those websites and blowhards who bitch about cover-ups confuse the public for you.

Some can read Tolstoy’s War and Peace, and discover nothing but an adventure story, while others can unlock the secrets of the universe form the ingredients on a gum wrapper.

The great secret of an authentic tagine is to simmer the ingredients over a low heat, so that everything remains deliciously moist and tender.

Self Care is the secret ingredient to Soldier care in a recipe that yields many servings of effective leadership.

Limitless Leadership is the secret ingredient that helps common people, create high performance teams, that achieve outstanding and uncommon results.

BearPaw Duck Farm makes the BEST SwimmingBird Soup. So, what's the secret ingredient? Simple: Swimming. You don't have to be Michael Phelps to figure that out.

Colleagues are like the secret ingredients in your recipe of success – sometimes sweet, sometimes spicy, but always necessary for the perfect flavour.

It was a store-bought sugar cookie. Not as good as Mamma's, of course. Mamma made hers with a secret ingredient- ricotta cheese- and thick, sweet icing. Now that was a cookie.

She took out avocados, tomatoes, a Bermuda onion, and a container of cottage cheese. She searched the pantry for cumin, cilantro, garlic. She had two secret ingredients: cottage cheese that gave the guacamole a creamy taste and Hawaiian sea salt. Becky had introduced her to pink Hawaiian sea salt. The grains were like delicate crystals, and Becky used to eat them from the palm of her hand.

For years I've gathered various books, sources. When I was little it might have been Tolkien, and so I would have just four books around me. I couldn't afford many books at the time, so I'd have what I had. Maybe I'd tear out ten or twenty pictures from magazines because I couldn't afford art books. I would check out library books and try to keep them as long as I could, but I couldn't jot my notes in them. For any particular song, I can't tell you the books that were on the floor, the photographs on the floor. I don't let anybody keep a record of that. Those are the secret ingredients.

But unless dualism or vitalism is true (in which case you have some extra, secret ingredient in you), you are made of robots—or what comes to the same thing, a collection of trillions of macromolecular machines. And all of these are ultimately descended from the original macros. So something made of robots can exhibit genuine consciousness, or genuine intentionality, because you do if anything does.

Faerie cannot be caught in a net of words, for it is one of its qualities to be indescribable, though not imperceptible. It has many ingredients, but analysis will not necessarily discover the secret of the whole.

I harbor an almost incapacitating weakness- a desire to belong to someone, to be their everything. Not just to be needed, but to be the one indispensable thing. The secret ingredient, the key to someone’s very existence.

The limitations of choosing a twenty-pound turkey as the centerpiece of the Thanksgiving meal have only been compounded by the inexplicable tradition of having every member of the family contribute a dish. Relatives who should never be allowed to set foot in a kitchen are suddenly walking through your door with some sort of vegetable casserole in which the “secret ingredient” is mayonnaise. And when cousin Betsy arrives with such a mishap in hand, one can take no comfort from thoughts of the future, for once a single person politely compliments the dish, its presence at Thanksgiving will be deemed sacrosanct. Then not even the death of cousin Betsy can save you from it, because as soon as she’s in the grave, her daughter will proudly pick up the baton.

The assembly of the innovation engine that propelled the Industrial Revolution becomes easier to see once we recognize how the psychology of premodern Europeans had been quietly evolving in the background for at least eight centuries. Of course, there are many economic and geographic factors that matter too, but if there’s a secret ingredient in the recipe for Europe’s collective brain, it’s the psychological package of individualism, analytic orientation, positive-sum thinking, and impersonal prosociality that had been simmering for centuries.

I have always thought that art is not a category, not a realm covering innumerable concepts and derivative phenomena, but that, on the contrary, it is something concentrated, strictly limited. It is a principle that is present in every work of art, a force applied to it and a truth worked out in it. And I have never seen art as form but rather as a hidden, secret part of content…A literary creation can appeal to us in all sorts of ways—by its theme, subject, situations, characters. But above all it appeals to us by the presence in it of art...You can call it an idea, a statement about life, so all-embracing that it can’t be split up into separate words; and if there is so much as a particle of it in any work that includes other things as well, it outweighs all the other ingredients in significance and turns out to be the essence, the heart and soul of the work.

It wasn't Stan's fault, it was the chemistry. People said chemistry when they meant something else, such as personality, but she does mean chemistry. Smells, textures, flavours, secret ingredients. She sees a lot of chemistry in her work, she knows what it can do. Chemistry can be like magic. It can be merciless.

most powerful lunch breaks have two key ingredients—autonomy and detachment.

When in doubt, take a nap.

Don’t let some stupid what if get in the way of enjoying a little slice of happiness.

Ritual is optional, but consistency is not. Creating requires regular hours of solitude. Time is your main ingredient, so use the highest-quality time to create.

The most important lesson: that each ingredient should be cooked separately.

The truly good listeners of the world do more than just listen. They listen, seek to understand, and then validate. That third point is the secret sauce—the magic ingredient.

Epicurus founded a school of philosophy which placed great emphasis on the importance of pleasure. "Pleasure is the beginning and the goal of a happy life," he asserted, confirming what many had long thought, but philosophers had rarely accepted. Vulgar opinion at once imagined that the pleasure Epicurus had in mind involved a lot of money, sex, drink and debauchery (associations that survive in our use of the word 'Epicurean'). But true Epicureanism was more subtle. Epicurus led a very simple life, because after rational analysis, he had come to some striking conclusions about what actually made life pleasurable - and fortunately for those lacking a large income, it seemed that the essential ingredients of pleasure, however elusive, were not very expensive. The first ingredient was friendship. 'Of all the things that wisdom provides to help one live one's entire life in happiness, the greatest by far is the possession of friendship,' he wrote. So he bought a house near Athens where he lived in the company of congenial souls. The desire for riches should perhaps not always be understood as a simple hunger for a luxurious life, a more important motive might be the wish to be appreciated and treated nicely. We may seek a fortune for no greater reason than to secure the respect and attention of people who would otherwise look straight through us. Epicurus, discerning our underlying need, recognised that a handful of true friends could deliver the love and respect that even a fortune may not. Epicurus and his friends located a second secret of happiness: freedom. In order not to have to work for people they didn't like and answer to potentially humiliating whims, they removed themselves from employment in the commercial world of Athens ('We must free ourselves from the prison of everyday affairs and politics'), and began what could best have been described as a commune, accepting a simpler way of life in exchange for independence. They would have less money, but would never again have to follow the commands of odious superiors. The third ingredient of happiness was, in Epicurus's view, to lead an examined life. Epicurus was concerned that he and his friends learn to analyse their anxieties about money, illness, death and the supernatural. There are few better remedies for anxiety than thought. In writing a problem down or airing it in conversation we let its essential aspects emerge. And by knowing its character, we remove, if not the problem itself, then its secondary, aggravating characteristics: confusion, displacement, surprise. Wealth is of course unlikely ever to make anyone miserable. But the crux of Epicurus's argument is that if we have money without friends, freedom and an analysed life, we will never be truly happy. And if we have them, but are missing the fortune, we will never be unhappy.

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

The essential ingredients in a quality activity are: (1) at least one of you wants to do it, (2) the other is willing to do it, (3) both of you know why you are doing it—to express love by being together.

Writing is hard. Writing that is good, writing that is powerful enough to evoke a change or an authentic emotion or even just an idea in another human being is about as mysterious as an alchemical recipe, but there are a few known ingredients. Craft? Yes, absolutely. Devotion? A load - yes! Humility? Not vital, I suppose, but all my favorites include at least a dash. Before those can be added to the cauldron though, you must have a base of Honesty. Honesty is difficult to find in public spaces these days (and getting harder every goddamn day) but if you're quiet, and patient, you can usually find some hidden in your room somewhere. (It helps to turn off the lights, for some reason.) Problem is, Honesty is invariably bound to Vulnerability and the only thing that cuts the bitterness of Vulnerability is Courage. And Courage? Well. Courage is the hardest thing of all.

Well, couldn’t, really—the deli was packed to the gills again, with a line so far out the door that when Grandma Belly saw it from the window of the apartment, she asked if people were waiting to get raptured. “They’re here for your grilled cheese,” I told her. She fixed me with a look, crossing a leg on the massive armchair she spent most of her time in and raising a single eyebrow at me. “Not unless you changed my secret ingredient to cocaine, they’re not.

Denial is the secret sauce in this town,’ he said. ‘It’s the flavor that holds all the other ingredients together. Here’s what I tell the newly elected: the truth is going to get out – it always does – but it’s going to blend in with all the lies.

Polyvinyl Alcohol This is the “pod” itself, a plasticlike membrane that holds the other ingredients in a jolly candylike form. (Reportedly, it’s so candylike that hundreds of kids have attempted to eat these and wound up with a gob full of detergent.)

He took out a carrot and thee onion half. I'm not sure I'd ever seen anyone use half an onion. Or rather, I'd never seen anyone save half an onion he hadn't used. The real secret ingredient, however, was the package of lardons fumés- plump little Legos of pork- deep pink and marbled with fat. He dumped them into a pan with the chopped vegetables (he may have washed the pan from the charlotte), and the mixture began sizzling away. A box of tagliatelle, the pasta spooled like birds' nests, completed the meal.

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

Once she'd graduated from Ever After High, she'd open her own chain of bakeries. She'd publish cookbooks and create an entire line of gourmet treats under her label, Ginger's Goodies. By sharing her talents on a larger scale, she'd help make the world a happier place. For Ginger Breadhouse believed, with every ounce, gram, and sprinkle of her soul, that good food was one of the secret ingredients to happiness. Whether in times of celebration or sadness, beautifully prepared goodies had the power to bring people together.

And so the milk ran dry. But first we had the luck of those creams, those spilled-down sauces, that summer of appetite that began with a soufflé cheesecake. There are very few ingredients to the recipe. Butter doesn't make the cake, nor cream. Its secret is ephemerality. Pull it from the oven and it is perfect; the next moment it is cooling, flattening, collapsing beneath the gravity of time. This is a flavor untasted by diners and critics, no record of its existence but for a private memory that lingers on one or two tongues.

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,

Perfumers owe a debt to the civet cat, the musk deer, the beaver, and the sperm whale. Their secretions are pervasive, repugnant, but in the company of flowers, erotic. To achieve their superb fixative qualities, modern chemistry replicates these ancient ingredients from the animal kingdom. -DB

If someone had told Shang he'd be happily married with a son he adored, another bun in the oven, a restaurant he could call his own, and a team he'd do anything for, he would have rolled his eyes. He thinks about all the different choices that brought him here, all the different steps he took like those of a complicated recipe. He's a different man than he was a few years ago, and he suspects it's all thanks to her. In the end, it didn't matter how much he sharpened his knives or how well he seasoned his dishes. He realizes now that he was missing a secret ingredient all along: a little dash of love.

I was not born with a gold or silver spoon in my mouth. If i'm here today looking all successful and standing proudly, its because of the recipe i concocted throughout my life. The ingredient? No big secret; hard-work, dedication,sacrifices, knowledge of my teachers and blessing of my parents. Yes, my friend i'm a self made man.

the ingredients together—in a pot, with shots of red-wine vinegar (an unusual addition, a bright, slightly racy acidity to balance the dish’s summer sweetness)—and heats them gently for a short time. The practice—each vegetable cooked separately—is said to produce a more animated jumble of flavors than if everything had been plopped in at the same time.

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.

The scent of the spicy squid is almost too much to handle!" First we start with bite-size chunks of squid sautéed in some olive oil and squid ink... Once the flavors have fully melded together, in goes a generous splash of white wine to flambé them! Then some cabbage and onion for sweetness! Tomatoes for a little zing! And finally... the secret ingredient! "What the heck? Look at that giant needle!" "You're not going to use that on the food, are you?!" We convinced a local restaurant to let us have their huge pile of leftover shrimp heads and seafood shells. By boiling it all down, we infuse all their savory umami goodness and richness into olive oil... ... making a big batch of Hayama's special red olive oil! Using a cooking injector, we inject a dose right into the yolk of a soft-boiled egg, aaand... PLOOP

Jewish food and black food crisscross each other throughout history. They are both cuisines where homeland and exile interplay. Ideas and emotions are ingredients - satire, irony, longing, resistance - and you have to eat the food to extract that meaning. One memory is the sweep of the people's journey, and the other is the little bits and pieces of individual lives shaped by ancient paths and patterns. The food is an archive, a keeper of secrets.

HYGGE TIP: CREATE A COOKING CLUB A few years ago, I wanted to create some kind of system that would mean I would get to see some of my good friends on a regular basis, so we formed a cooking club. This was in part prompted by my work, as the importance of our relationships always emerges as a key indicator of why some people are happier than others. Furthermore, I wanted to organize the cooking club in a way that maximized the hygge. So instead of taking turns being the host and cooking for the five or six other people, we always cook together. That is where the hygge is. The rules are simple. Each time there is a theme, or a key ingredient—for example, duck or sausages—each person brings ingredients to make a small dish to fit the theme. It creates a very relaxed, informal, egalitarian setting, where no one person has to cater for the guests—or live up to the standards of the last fancy dinner party.

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…

If we further consider this divine panoramic view within which all evil is supposedly a "secret good" is held by a God who, according to Scripture, has a passionate hatred toward all evil, the "solution" becomes more problematic still. For it is certainly not clear how God could hate what he himself wills and sees as a contributing ingredient in the good of the whole. If all things play themselves out according to a divine plan, how can God genuinely hate anything?

It isn’t when we find the secret ingredient. That is to know that this “I” is a fictitious entity that is always ready to wither away the moment we stop sustaining it. We don’t have to go to a holy place to experience this. All we have to do is simply sit and pay attention to our breath, allowing ourselves to let go of all of our fantasies and mental images. Then we can experience connecting to our inner world. As we begin to rest and pay attention, we begin to see everything clearly. We see that the self has no basis or solidity. It is a complete mental fabrication. We also realize that everything we believe to be true about our life is nothing but stories, fabricated around false identifications. “I am an American. I am thirty years old. I am a teacher, a taxi driver, a lawyer . . . whatever.” All of these ideas or identities are stories that have never really happened in the realm of our true nature. Watching the dissolution of these individual stories is not painful. It is not painful to see everything dissolving in front of us. It is not like watching our house burn down. That is very painful because we don’t want to lose everything. Spiritual dissolution is not like that because what is being destroyed is nothing but this sense of false identities. They were never real in the first place. Try this. Pay attention to your breath in silence. Look at your mind. Immediately we see that thoughts are popping up. Don’t react to them. Just keep watching your mind. Notice that there is a gap between each thought. Notice that there is a space between the place where the last thought came to an end and the next one hasn’t arrived yet. In this space there is no “I” or “me.” That’s it. It might be hard to believe how simple it is to realize the truth. As a matter of fact the Tibetan lama Ju Mipham said that the only reason we don’t realize the truth is because it is too simple.

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

We've been trying to recreate Mum's Coorg pandhi curry." "Is that so?" said Mynah. "How was that supposed to work without the kachampuli?" "The what?" "Kachampuli," she repeated. "What is kachampuli supposed to be?" Dad asked, sounding out the syllables carefully. Mynah let out a shriek of laughter. "Are you telling me you've been trying to make Coorg pandhi curry all this time, and neither of you knows about kachampuli? Which is only the most essential ingredient?" "But surely the pandhi is the most essential ingredient," Anna protested, gesturing in the direction of the pork rind sitting on the counter. "Otherwise it would be called kachampuli curry." Mynah ignored that and wiped tears of laughter from her eyes. "Kachampuli, my sweet ignorant ones, is what gives the pandhi curry its distinct flavor. It's a little vinegar, and it's made from a limey sort of fruit they grow in Coorg." She marched to one of the cupboards, rooted around in the back, and retrieved a dusty bottle with a sealed cap. Inside gleamed a thick, dark liquid. "Behold," she said dramatically, "kachampuli.

Csikszentmihalyi called this state "flow, and described it as the pleasure, delight, creativity, and process when we are completely immersed in life. There is no magic recipe for finding happiness, for living according to your ikigai, but one key ingredient is the ability to reach this state of flow and, through this state, to have an "optimal experience". In order to achieve this optimal experience, we have to focus on increasing the time we spend on activities that bring us to this state of flow, rather than allowing ourselves to get caught up in activities that offer immediate pleasure [...].

Sirine puts a forkful of sweet potatoes into her mouth. The potatoes are soft as velvet, the gravy satiny. It is as if she can taste the life inside all those ingredients: the stem that the cranberries grew on, the earth inside the bread, even the warm blood inside the turkey. It comes back to her, the small secret that was always hers, for years, the only truth she seemed to possess- that food was better than love: surer, truer, more satisfying and enriching. As long as she could lose herself in the rhythms of peeling an onion, she was complete and whole. And as long as she could cook, she would be loved.

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).

Starting with the chocolate version, I swap out some of the cocoa powder with melted bittersweet chocolate and add some sour cream for balance and moistness, as well as some instant espresso powder, my secret ingredient for anything chocolate, which doesn't so much make something taste like coffee, but rather just makes chocolate taste more chocolaty. While the chocolate cupcakes are baking, I turn my attention to the vanilla recipe, adding some vanilla bean paste to amp up the vanilla flavor and show off those awesome little black-speck vanilla seeds, and mixing some buttermilk into the batter to prevent it from being overly sweet and unbalanced. The banana version uses very ripe bananas that I've been stashing in the freezer, as well as a single slice of fresh banana that has been coated in caramel and is pushed halfway into each cup of batter for a surprise in the middle of the cupcakes. Herman's frostings are close to the frostings of my youth, simple faux buttercreams made with softened butter and confectioners' sugar. Nothing fancy. In my newer versions, the chocolate gets melted chocolate and chocolate milk mixed in, the vanilla gets more vanilla bean paste and a tiny hit of lemon zest, and the peanut butter gets a blend of butter and cream cheese for some tang.

A dynamo in the kitchen, she was elevating Mexican cuisine to new gastronomic levels. She had opened her restaurant, El Colibrí, two short years ago. At first people thought she was nuts- then they tasted her dishes. Billing her cuisine as "not your mother's tacos," she'd introduced gourmet Mexican food to Los Angeles, and you didn't eat her creations- like the lobster tail served with the pomegranate mango salsa, served on a blue corn tortillas- with your hands, especially with her secret version of a chimichurri sauce. A hint: truffle oil along with olive oil. The girl genius was an alchemist in the kitchen, creating elixirs and blending ingredients like a mad culinary scientist.

The researchers tried a clever tactic to overcome this problem. They created a number of recipes for common foods including muffins and pasta in which they could disguise placebo ingredients like bran and molasses to match the texture and color of the flax-laden foods. This way, they could randomize people into two groups and secretly introduce tablespoons of daily ground flaxseeds into the diets of half the participants to see if it made any difference. After six months, those who ate the placebo foods started out hypertensive and stayed hypertensive, despite the fact that many of them were on a variety of blood pressure pills. On average, they started the study at 155/81 and ended it at 158/81. What about the hypertensives who were unknowingly eating flaxseeds every day? Their blood pressure dropped from 158/82 down to 143/75. A seven-point drop in diastolic blood pressure may not sound like a lot, but that would be expected to result in 46 percent fewer strokes and 29 percent less heart disease over time.125 How does that result compare with taking drugs? The flaxseeds managed to drop subjects’ systolic and diastolic blood pressure by up to fifteen and seven points, respectively. Compare that result to the effect of powerful antihypertensive drugs, such as calcium-channel blockers (for example, Norvasc, Cardizem, Procardia), which have been found to reduce blood pressure by only eight and three points, respectively, or to ACE inhibitors (such as Vasotec, Lotensin, Zestril, Altace), which drop patients’ blood pressure by only five and two points, respectively.126 Ground flaxseeds may work two to three times better than these medicines, and they have only good side effects. In addition to their anticancer properties, flaxseeds have been demonstrated in clinical studies to help control cholesterol, triglyceride, and blood sugar levels; reduce inflammation, and successfully treat constipation.127 Hibiscus Tea for Hypertension Hibiscus tea, derived from the flower of the same name, is also known as roselle, sorrel, jamaica, or sour tea. With

In the Middle Ages, sugar was a rare luxury in Europe. It was imported from the Middle East at prohibitive prices and used sparingly as a secret ingredient in delicacies and snake-oil medicines. After large sugar plantations were established in America, ever-increasing amounts of sugar began to reach Europe. The price of sugar dropped and Europe developed an insatiable sweet tooth. Entrepreneurs met this need by producing huge quantities of sweets: cakes, cookies, chocolate, candy, and sweetened beverages such as cocoa, coffee and tea. The annual sugar intake of the average Englishman rose from near zero in the early seventeenth century to around eighteen pounds in the early nineteenth century. However, growing cane and extracting its sugar was a labour-intensive business. Few people wanted to work long hours in malaria-infested sugar fields under a tropical sun. Contract labourers would have produced a commodity too expensive for mass consumption. Sensitive to market forces, and greedy for profits and economic growth, European plantation owners switched to slaves. From the sixteenth to the nineteenth centuries, about 10 million African slaves were imported to America. About 70 per cent of them worked on the sugar plantations. Labour conditions were abominable. Most slaves lived a short and miserable life, and millions more died during wars waged to capture slaves or during the long voyage from inner Africa to the shores of America. All this so that Europeans could enjoy their sweet tea and candy – and sugar barons could enjoy huge profits. The slave trade was not

There are a dozen factors that make Japanese food so special- ingredient obsession, technical precision, thousands of years of meticulous refinement- but chief among them is one simple concept: specialization. In the Western world, where miso-braised short ribs share menu space with white truffle ceviche, restaurants cast massive nets to try to catch as many fish as possible, but in Japan, the secret to success is choosing one thing and doing it fucking well. Forever. There are people who dedicate their entire lives to grilling beef intestines, slicing blowfish, kneading buckwheat into tangles of chewy noodles- microdisciplines with infinite room for improvement. The concept of shokunin, an artisan deeply and singularly dedicated to his or her craft, is at the core of Japanese culture.

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

Beautiful! Honesty is beautiful Kindness is beautiful Intelligence is beautiful Talent is beautiful Beautiful is a romance with such abundance Beautiful are the flowers that roam the earth Beautiful is awaking to the sound of singing birds Beautiful is a disguise Playing hide and seek inside and outside Beautiful is as naked as the rising sun Beautiful is delightful and truthful Beautiful is the golden daylight that shines And the taste of sweet colored red wine Beautiful was never ever created by mistake Beautiful is the ingredient we bake life's cake When all or nothing is at stake I am beautiful You are beautiful We are beautiful Beautiful is great Beautiful is sweet Beautiful is love Beautiful is power Come to me Mr. & Mrs. Beautiful Let me into your little secret Of why you are so obedient and dutiful

Each person carries a hidden poetic unity that reflects the mysterious continuity of the Soul of the World. In the depths of the soul, we are each an old soul able to survive the troubles of the world and contribute to its healing and renewal. The key to what we miss and secretly long for is hidden within us. Medicine men and healers of all kinds from cultures around the world have used various techniques to not only “heal” the soul, but also to restore individuals to their proper place in the world and in their culture. To heal means to “make whole,” and when we feel whole we are in touch with the whole world. When in touch with our underlying soul, we are naturally in touch with nature and the Soul of the World. We are the missing ingredient in the solutions needed for all that ails us, if we but awaken to the nature of our own souls.

How delicious! Layer upon layer of exquisitely delicate sweetness blooms in the mouth like the unfurling petals of a flower! And it's different from the cake Sarge presented in one very distinct way!" ?! The flavors explode not like a bomb but a firecracker! What a silky-smooth, mild sweetness! "How were you able to create such a uniquely beautiful flavor?" "See, for the cake, I used Colza oil, flour, baking powder... and a secret ingredient... Mashed Japanese mountain yam! That gave the batter some mild sweetness along with a thick creaminess. Simply mashing it instead of pureeing it gave the cake's texture some soft body as well. Then there're the two different frostings I used! The white cream I made by blending into a smooth paste banana, avocado, soy milk, rice syrup and some puffed rice I found at the convenience store. I used this for the filling. *Rice syrup, also called rice malt, is a sweetener made by transforming the starch in rice into sugars. A centuries-old condiment, it's known for being gentle on the stomach. * I made the dark cream I used to frost the cake by adding cocoa powder to the white cream." "I see. How astonishing. This cake uses no dairy or added sugar. Instead, it combines and maximizes the natural sweetness of its ingredients to create a light and wonderfully delicious cake!" "What?!" "He didn't put in any sugar at all?!" "But why go to all that time and effort?!" "For the people patiently waiting to eat it, of course. This cake was made especially for these people and for this season. When it's hot and humid out... even if it's a Christmas Cake, I figured you'd all prefer one that's lighter and softer instead of something rich and heavy. I mean, that's the kind of cake I'd want in this weather.

Each bite is a tidal wave of savory, fatty eel juices... ... made fresh and tangy by the complementary flavors of olive oil and tomato! ...! It's perfect! This dish has beautifully encapsulated the superbness of Capitone Eel!" "Capitone specifically means 'Large Female Eel'! It's exactly this kind of eel that is served during Natale season from Christmas to New Year's. Compared to normal eels, the Capitone is large, thick and juicy! In fact, it's considered a delicacy!" "Yes, I've heard of them! The Capitone is supposed to be significantly meatier than the standard Anguilla." *Anguilla is the Italian word for regular eels.* "Okay. So the Capitone is special. But is it special enough to make a dish so delicious the judges swoon?" "No. The secret to the Capitone's refined deliciousness in this dish lies with the tomatoes. You used San Marzanos, correct?" "Ha Ragione! (Exactly!) I specifically chose San Marzano tomatoes as the core of my dish!" Of the hundreds of varieties of tomato, the San Marzano Plum Tomato is one of the least juicy. Less juice means it makes a less watery and runny sauce when stewed! "Thanks to the San Marzano tomatoes, this dish's sauce remained thick and rich with a marvelously full-bodied taste. The blend of spices he used to season the sauce has done a splendid job of highlighting the eel's natural flavors as well." "You can't forget the wondrous polenta either. Crispy on the outside and creamy in the middle. There's no greater garnish for this dish." *Polenta is boiled cornmeal that is typically served as porridge or baked into cakes.* "Ah. I see. Every ingredient of his dish is intimately connected to the eel. Garlic to increase the fragrance, onion for condensed sweetness... ... and low-juice tomatoes. Those are the key ingredients.

A slow smile curved his lips. “Lillian, I’ve wanted you every moment since I first held you in my arms. And it has nothing to do with your damned perfume. However”— he inhaled the scent one last time before replacing the tiny stopper—“ I do know what the secret ingredient is.” Lillian stared at him with wide eyes. “You do not!” “I do,” he said smugly. “What a know-all,” Lillian exclaimed with laughing annoyance. “Perhaps you’re guessing at it, but I assure you that if I can’t figure out what it is, you certainly couldn’t—” “I know conclusively what it is,” he informed her. “Tell me, then.” “No. I think I’ll let you discover it on your own.” “Tell me!” She pounced on him eagerly, thumping him hard on the chest with her fists. Most men would have been driven back by the solid blows, but he only laughed and held his ground. “Westcliff, if you don’t tell me this instant, I’ll—” “Torture me? Sorry, that won’t work. I’m too accustomed to it by now.” Lifting her with shocking ease, he tossed her onto the bed like a sack of potatoes. Before she could move an inch, he was on top of her, purring and laughing as she wrestled him with all her might. “I’ll make you give in!” She hooked a leg around his and shoved hard at his left shoulder. The childhood years of fighting with her boisterous brothers had taught her a few tricks. However, Marcus countered every move easily, his body a mass of steely, flexing muscles. He was very agile, and surprisingly heavy. “You’re no challenge at all,” he teased, allowing her to roll atop him briefly. As she sought to pin him, he twisted and levered himself over her once more. “Don’t say that’s your best effort?” “Cocky bastard,” Lillian muttered, renewing her efforts. “I could win… if I didn’t have a gown on…” “Your wish may yet be granted,” he replied, smiling down at her.

I grabbed a handful of tarragon and closed my eyes, inhaling its sweet fragrance. I could almost feel my grandmother next to me, smell the aromas embedded into her poppy-print apron, taste her creamy veloutés. Thanks to her, my skills in the kitchen started developing from the age of seven. I'd learned how to chop, slice, and dice without cutting my fingers, to sauté, fry, and grill, pairing flavors and taming them into submission. Just as I'd experienced with my grandmother's meals, when people ate my creations, I wanted them to think "now this is love"- while engaging all of the five senses. For me, cooking was the way I expressed myself, each dish a balance of flavors and ingredients representing my emotions- sweet, sour, salty, smoky, spicy-hot, and even bitter. My inspiration as a chef was to give people sensorial experiences, to bring them back to times of happiness, to let them relive their youth, or to awaken their minds.

... 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!

The crispy crunch of the savory parmesan wings. The thick and smooth Ankake sauce. And under those lies the tender and springy chicken meat that floods the mouth with its umami-laden juices with each bite! Even the delicate aftertaste unique to the Satsuma Jidori has been vividly enhanced! You would think by adding powerfully flavored ingredients like cheese and pork jowl that the overall taste would become heavy and cloying, but that isn't the case at all! The answer to that is in the Ankake sauce. I seasoned that Jidori stock with one special secret ingredient. "Yukihira, quit stalling! What the heck is that ingredient? Tell me! Now!" "It's ketchup. I used good ol' tomato ketchup to make that Ankake sauce... ... into a special house-blend sweet n' sour sauce!" "Ketchup?!" Sweet n' sour sauce is used in a lot of dishes, from obvious ones like sweet n' sour pork, to regional varieties ofTenshinhan crab omelet over rice, and even seafood dishes like deep-fried cod! It's especially handy for Chinese cooking, which commonly makes use of a variety of oils. It's perfect for alleviating the thick oiliness of some dishes, giving them a fresh and tangy flavor. So by adding the tart acidity of tomato-based ketchup to make my Ankake sauce... ... it wipes out the cloying greasiness of both the Parmesan cheese and the pork jowl, leaving only their rich flavors behind. Not only that, it also brings out the Satsuma Jidori's renowned delicate aftertaste!" "The base broth of the sauce is from a stock I made from the Jidori's carcass, so of course it will pair well with the wing meat. And to top it all off, Parmesan cheese and tomatoes are a great match for each other!" "Oh... oh, now I see! That's how you managed to keep from smothering the Jidori's unique flavor! Tomatoes are one big lump of the umami component glutamic acid! Add the inosinic acid from the Jidori and the Guanylic acid from the shiitake mushrooms, and you have three umami compounds all magnifying each other! The techniques for emphasizing the unique and delicious flavors of a Jidori... the three-way umami-component magnification effect... the synergy between ketchup and cheese... the texture contrast between the crispy cheese wings and the smooth Ankake sauce... all of those rest squarely on the foundation of the tomato's tart acidity!

FINDING YOUR MOTIVATIONAL PATTERN Step I. Divide your life into thirds. (If you are 42, you’ll come up with three age groups: 1–14, 15–28, 29–42.) Then let your thoughts begin to drift. Recall some of your past accomplishments: the things you did well, enjoyed doing, and felt good about regardless of what anyone else thought. These experiences must be something you did, not something you watched others doing. It can be anything from learning to tie your shoes to reupholstering a chair, from finding a job to writing a poem, from planning a party for four or a banquet for four hundred. The important thing here is that you felt good about the activity, enjoyed doing it, and did it well.   Step II. Create a chart. Try to come up with at least three achievements for each of your three age groups. Step III. Examine the experiences listed and look for a pattern. What skills, interests, rewards, and kinds of relationships are repeated in all the stories? This is called your motivational pattern. It is what “turns you on,” gets you going, and keeps you stimulated. If you put these ingredients together, you can see what is missing in your life or what you need to have in your next job. For example, if helping people motivates you and your day is spent behind a computer, you can see why you’re miserable.

Wasanbon sugar, honey and tofu. Together, they make a silky-smooth pastry crust that gently caresses the lips... while the fluffy, sticky white bean paste melts on the tongue. Its mellow and robust flavor wafting up to tickle the nose! And with every bite, the crisp tartness of apples pop like fireworks, glittering brightly and fading, only to sparkle once again. Its sweet deliciousness ripples from the mouth straight up to the brain... a super-heavyweight punch of moist, rich goodness!" "Yeeah!" "Ladies and gentlemen, all the judges have looks on their faces! What on earth could have created a flavor that rapturous?!" "The biggest secret to that flavor is right here, brushed on the underside of the pastry crust... apple butter!" "Apple butter?!" "Hmm..." It's as simple as its name- grated apple, lemon juice and sugar added into melted butter. The distinctive tang of fruit is melded together harmoniously with mellow butter, creating a spread that can add acidity, saltiness and rich body to a dish! "Yet making something like this is no mean feat! Two completely disparate ingredients must be not just mixed but perfectly emulsified together! It's a task akin to perfectly melding oil with water! Even pro chefs have difficulty bringing out the butter's smooth shine without accidentally letting it separate! Managing it all requires mastery of a very specific cooking technique!" "Yes, sir! I did use Monter au Beurre. It's a technique for finishing sauces... ... common in French cooking!

Cendrillon specialized in seafood, so we had four fish stations: one for poaching, one for roasting, one for sautéing, and one for sauce. I was the chef de partie for the latter two, which also included making our restaurant's signature soups. O'Shea planned his menu seasonally- depending on what was available at the market. It was fall, my favorite time of the year, bursting with all the savory ingredients I craved like a culinary hedonist, the ingredients that turned my light on. All those varieties of beautiful squashes and root vegetables- the explosion of colors, the ochre yellows, lush greens, vivid reds, and a kaleidoscope of oranges- were just a few of the ingredients that fueled my cooking fantasies. In the summer, on those hot cooking days and nights in New York with rivulets of thick sweat coating my forehead, I'd fantasize about what we'd create in the fall, closing my eyes and cooking in my head. Soon, the waitstaff would arrive to taste tonight's specials, which would be followed by our family meal. I eyed the board on the wall and licked my lips. The amuse-bouche consisted of a pan-seared foie gras served with caramelized pears; the entrée, a boar carpaccio with eggplant caviar, apples, and ginger; the two plats principaux, a cognac-flambéed seared sea scallop and shrimp plate served with deep-fried goat cheese and garnished with licorice-perfumed fennel leaves, which fell under my responsibility, and the chief's version of a beef Wellington served with a celeriac mash, baby carrots, and thin French green beans.

By the time Lillian had turned twelve ears old, cooking had become her family. It had taught her lessons usually imparted by parents- economy from a limp head of celery left too long in the hydrator, perseverance from the whipping of heavy cream, the power of memories from oregano, whose flavor only grew stronger as it dried. Her love of new ingredients had brought her to Abuelita, the owner of the local Mexican grocery store, who introduced her to avocados and cilantro, and taught her the magic of matching ingredients with personalities to change a person's mood or a life. But the day when twelve-year-old Lillian had handed her mother an apple- fresh-picked from the orchard down the road on an afternoon when Indian summer gave over to autumn- and Lillian's mother had finally looked up from the book she was reading, food achieved a status for Lillian that was almost mystical. "Look how you've grown," Lillian's mother had said, and life had started all over again. There was conversation at dinner, someone else's hand on the brush as it ran through her hair at night. A trip to New York, where they had discovered a secret fondue restaurant, hidden behind wooden shutters during the day, open by candlelight at night. Excursions to farmers' markets and bakeries and a shop that made its own cheese, stretching and pulling the mozzarella like taffy. Finally, Lillian felt like she was cooking for a mother who was paying attention, and she played in an open field of pearl couscous and Thai basil, paella and spanakopita and eggplant Parmesan.

By the time Lillian had turned twelve years old, cooking had become her family. It had taught her lessons usually imparted by parents- economy from a limp head of celery left too long in the hydrator, perseverance from the whipping of heavy cream, the power of memories from oregano, whose flavor only grew stronger as it dried. Her love of new ingredients had brought her to Abuelita, the owner of the local Mexican grocery store, who introduced her to avocados and cilantro, and taught her the magic of matching ingredients with personalities to change a person's mood or a life. But the day when twelve-year-old Lillian had handed her mother an apple- fresh-picked from the orchard down the road on an afternoon when Indian summer gave over to autumn- and Lillian's mother had finally looked up from the book she was reading, food achieved a status for Lillian that was almost mystical. "Look how you've grown," Lillian's mother had said, and life had started all over again. There was conversation at dinner, someone else's hand on the brush as it ran through her hair at night. A trip to New York, where they had discovered a secret fondue restaurant, hidden behind wooden shutters during the day, open by candlelight at night. Excursions to farmers' markets and bakeries and a shop that made its own cheese, stretching and pulling the mozzarella like taffy. Finally, Lillian felt like she was cooking for a mother who was paying attention, and she played in an open field of pearl couscous and Thai basil, paella and spanakopita and eggplant Parmesan.

But the one piece of this dish that plays the biggest role of all... is this wrapping around the chicken breast... the Croûte!" Croûte! A base of bread or pie dough seasoned with savory spices, croûte can refer either to the dough itself or a dish wrapped in it. It's a handy addition that can boost the aroma, textures and presentation of a dish without overpowering its distinctive flavors! "You are correct. Therein lies the greatest secret of my dish. Given the sudden measurements to the original plan and my need to create an entirely different dish... ... the Croûte I had intended to use to wrap the chicken breast required two very specific additions. Those two ingredients were... FINELY MINCED SQUID LEGS... ... AND PEANUT BUTTER." "NO WAY! SQUID LEGS AND PEANUT BUTTER?!" "Yes! Squid legs and peanut butter! Appetizer and main dish! There is no greater tie that could bind our two dishes together!" Peanut butter's mild richness adds subtle depth to the natural body of the chicken, making it an excellent secret seasoning. And the moderately salty bitterness of the squid legs is extremely effective in tying the Croûte's flavor together with the meaty juiciness of the chicken! "Even an abominable mash-up that Yukihira has tinkered with for ages... ... can be transformed into elegant gourmet beauty when put in my capable hands. The Jidori chicken breasts and the squid and peanut butter Croûte... those are the two pillars of my dish! To support them, I revised all the seasonings for the sauces and garnishes... ... so that after you tasted Soma Yukihira's dish... ... the deliciousness of my own dish would ring across your tongues as powerfully as possible!

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

In fact, the same basic ingredients can easily be found in numerous start-up clusters in the United States and around the world: Austin, Boston, New York, Seattle, Shanghai, Bangalore, Istanbul, Stockholm, Tel Aviv, and Dubai. To discover the secret to Silicon Valley’s success, you need to look beyond the standard origin story. When people think of Silicon Valley, the first things that spring to mind—after the HBO television show, of course—are the names of famous start-ups and their equally glamorized founders: Apple, Google, Facebook; Jobs/ Wozniak, Page/ Brin, Zuckerberg. The success narrative of these hallowed names has become so universally familiar that people from countries around the world can tell it just as well as Sand Hill Road venture capitalists. It goes something like this: A brilliant entrepreneur discovers an incredible opportunity. After dropping out of college, he or she gathers a small team who are happy to work for equity, sets up shop in a humble garage, plays foosball, raises money from sage venture capitalists, and proceeds to change the world—after which, of course, the founders and early employees live happily ever after, using the wealth they’ve amassed to fund both a new generation of entrepreneurs and a set of eponymous buildings for Stanford University’s Computer Science Department. It’s an exciting and inspiring story. We get the appeal. There’s only one problem. It’s incomplete and deceptive in several important ways. First, while “Silicon Valley” and “start-ups” are used almost synonymously these days, only a tiny fraction of the world’s start-ups actually originate in Silicon Valley, and this fraction has been getting smaller as start-up knowledge spreads around the globe. Thanks to the Internet, entrepreneurs everywhere have access to the same information. Moreover, as other markets have matured, smart founders from around the globe are electing to build companies in start-up hubs in their home countries rather than immigrating to Silicon Valley.

The tofu pocket is soaked with butter, every bite of it drenching the lips... ... sending rich waves gushing through the mouth. Just one taste is enough to seep both tongue and mind in a thick flood of butter! "The tofu pocket is so juicy it's nearly dripping, yet it hasn't drowned the filling at all. The rice is delectably fluffy and delicate, done in true pilaf style, with the grains separate, tender and not remotely sticky. Simmered in fragrant chicken broth, the prawns give it a delightful crunch, while ample salt and pepper boost both its flavor and aroma!" "The whole dish is strongly flavored, but it isn't the least bit heavy or sticky. The deliciousness of every ingredient, wrapped in a cloak of rich butter, wells up with each bite like a gushing, savory spring! How on earth did you manage to create this powerful a flavor?!" "Well, first I sautéed the rice for the pilaf without washing it- one of the major rules of pilafs! If you wash all the starch off the rice, the grains get crumbly and the whole thing can wind up tasting tacky instead of tender. Then I thoroughly rinsed the tofu pockets with hot water to wash off the extra oil so they'd soak up the seasonings better. But the biggest secret to the whole thing... ... was my specially made Mochi White Sauce! Normal white sauce is made with lots of milk, butter and flour, making it really thick and heavy. But I made mine using only soy milk and mochi, so it's still rich and creamy without the slightest hint of greasiness. In addition, I sprinkled a blend of several cheeses on top of everything when I put it in the oven to toast. They added some nice hints of mellow saltiness to the dish without making it too heavy! Basically, I shoved all the tasty things I could think of into my dish... ... pushing the rich, savory flavor as hard as I could until it was just shy of too much... and this is the result!" Some ingredients meld with the butter's richness into mellow deliciousness... ... while others, sautéed in butter, have become beautifully savory and aromatic. Into each of these little inari sushi pockets has gone an immense amount of work across uncountable steps and stages. Undaunted by Mr. Saito's brilliant dish, gleaming with the fierce goodness of seafood... each individual ingredient is loudly and proudly declaring its own unique deliciousness!